Traditional British Eel Recipes

Traditional British Eel Recipes

Eels formed a significant part of the diet of Londoners, particularly of the East End up to fairly recent times because they were so plentiful in the river Thames that wends its way through the capital city of England. The favourite way to eat them was as jellied eels - where the eels would be cooked and then allowed to cool in the cooking liquid which would solidify into a jelly as it cooled.

However, interestingly, in the 18th century, the only fishermen permitted to sell eels at Billingsgate Fish Market were those from Dutch eel boats moored on the Thames. This was in recognition of the help they gave to the people of London during the Great Fire of 1666 by supplying them with food during the great conflagration.

Three recipes for eel, which is now, it seems, a gourmet rather than common cooking ingredient, are given below. Jellied eels are eaten cold and can be served with, perhaps a salad or as an hors d'oeuvre. Stewed eels are served hot and can be served with rice or potatoes and green vegetables.

Fried eel can be eaten as a snack on toast, or as a more substantial dish by adding hot vegetables.

Jellied Eel Recipe Ingredients (serves 4): 2 eels, cleaned, gutted and skinned ž pint water 5 tbsp white wine vinegar 10 black peppercorns 1 bay leaf Salt

Knob of butter Method: Chop the eels into pieces a couple of inches big Grease a casserole dish with the butter Put the eel pieces in the dish with the rest of the ingredients and season with the salt Put the lid on the casserole dish and bake in the oven on gas mark 3, 170 c, 325 F for about an hour Let the eel and its liquor cool before putting in the fridge over night until the liquid has 'jellied' Recipe for Fried Eels Ingredients (serves 4): 2 eels, cleaned, gutted and skinned 1 lemon 1 tbsp salt 2 tbsp oil 1 tbsp fresh parsley, chopped Plain flour for dusting Method: Chop the eels in 2 inch pieces Put them in a dish, sprinkle with the salt and the juice of half the lemon Allow to marinade for half an hour or so Wipe dry, dust with flour and fry in the hot oil until cooked through and beginning to brown Drain and serve immediately with slices from the remaining half of the lemon and the chopped fresh parsley Stewed Eel Recipe Ingredients (serves 4): 2 eels, cleaned, gutted and skinned 1 pt fish stock

1 oz butter 2 tbsp milk 1 tbsp plain flour Salt and pepper Method: Chop the eels into 2 inch pieces Melt the butter in a saucepan then add the flour, stir well and cook for a minute Slowly add the stock and bring to the boil, stirring all the time Add the pieces of eel and simmer for about an hour Add the milk and salt and pepper to taste Serve immediately with the sauce on the side About the author Elaine Findlay An expert cook, Findlay's passion for food is evidenced by the size of her kitchen and her library of old recipe books Popular stories How to Get to Bournemouth to Watch the Action at Air Festival How to Make a Traditionally British Seaside Knickerbocker Glory How to Cook Creamy Cheesy Parsnip Mash With a Crumb Topping