Jellied eels are a traditional London dish made from eels that are cooked, cooled, and served in a set jelly.
The dish developed in London’s East End, where eels were once abundant in the River Thames and provided an inexpensive source of food. Chopped eels are simmered in water with seasonings, and the natural gelatin released from the fish helps the cooking liquid set as it cools. Vinegar and pepper are traditional accompaniments.
Jellied eels were commonly sold from pie-and-mash shops, often alongside eel pies and mashed potatoes. Their popularity declined during the twentieth century as the Thames became more polluted, supplies changed, and eating habits shifted. The dish remains an important symbol of East End food culture, even though it is now less commonly eaten.