Collared Eels Recipe

History and Fun Facts about Collared Eels:

Collared Eels, also known as Jellied Eels, have a long-standing history in British cuisine, particularly in London. The dish gained popularity in the 18th and 19th centuries when eels were abundant in the River Thames. Eel stalls became a common sight in London's East End, and jellied eels soon became a staple food for the working-class population.

Jellied eels were a cheap and easily accessible source of protein, making them an essential part of the traditional British diet. They were often served in pie and mash shops, where people would enjoy the eels alongside mashed potatoes and parsley sauce. Even today, jellied eels hold a special place in British culinary history and are considered a nostalgic dish for many.

Despite their popularity in the past, the consumption of eels has declined in recent years due to environmental concerns and overfishing. However, collared eels can still be enjoyed as a delicious and unique seafood dish.

Collared Eels Recipe:

Ingredients:
- 2 Eels
- 1 Egg
- 1/2 oz. Gelatine
- 1 fagot of Herbs
- 1 Onion
- 1 Carrot
- 1 spoonful Vinegar
- Pepper and Salt

Total Cost: 1s. 81/2d.

Time: One Hour and a Half

Instructions:
1. Clean the eels thoroughly and cut them into pieces about 2 inches long.
2. In a large pot, add cold water and season it well with salt, peppercorns, chopped onion, carrot, and a spoonful of vinegar.
3. Place the eel pieces into the seasoned water and bring it to a boil. Skim off any impurities that rise to the surface.
4. Allow the eels to boil steadily for about an hour or longer if the eels are large.
5. Once the eels are cooked, remove them from the boiling liquid and carefully slip out the bones. Cut the eel meat into small pieces and set aside.
6. Place the eel bones back into the pot and boil the liquid without the lid for an additional half an hour.
7. Strain the liquid to remove any bones or unwanted residue.
8. Dissolve the gelatine in a little cold water or gravy, and then stir it into the strained liquid.
9. If you desire a more refined dish, you can clarify the liquid by whisking in the white of an egg, similar to the process of making jelly.
10. Rinse a mould with cold water to prevent sticking and arrange the pieces of eel along with sliced hard-boiled egg and a few sprigs of parsley.
11. Pour the liquid over the eel pieces in the mould and refrigerate until the liquid has set and becomes jellied.
12. Once the dish is completely chilled, carefully unmould it onto a serving plate and garnish with additional sprigs of parsley.
13. Serve the collared eels jellied dish with a side salad.

Similar Recipe Dishes:
If you enjoy collared eels, you may also want to try other popular eel dishes from different cuisines:

1. Unadon (Japan): Unagi, or freshwater eel, is grilled and glazed with a sweet and savory soy-based sauce. It is served over a bed of steamed rice and often enjoyed as a bento box or as part of a traditional Japanese multi-course meal.

2. Eel Pie (England): Eel pie is another traditional British dish that was popular in the past. It consists of diced eel, onions, and sometimes other ingredients like hard-boiled eggs, wrapped in a pastry crust and baked until golden and crisp.

3. Eel Soup (Korea): Korean cuisine also features a delicious eel dish called Jangeo-guk. Eel is simmered in a flavorful broth with various vegetables, spices, and herbs. The resulting soup is deeply satisfying and often enjoyed with a side of rice.

Eel dishes offer a unique and flavorful seafood experience, so don't hesitate to explore the diverse culinary traditions that incorporate this versatile ingredient.