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Jellied Eels

Eels skinned and cooked in stock and vinegar, which solidifies around them when cooled. Jellied eels were traditionally a favourite of London’s East Enders, sold from street stalls in small china bowls and sprinkled with chilli vinegar, or in ‘pie and mash’ shops, where they are often served with steak and kidney pie and mashed potatoes and ‘liquor’, a type of gravy made with parsley.