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| | Jellied Eels: British Recipes |
 | | Jellied eels are an old East End (of London) favourite where they are still sold from street stalls, to be eaten from china bowls sprinkled with hot chilli vinegar. |
 | | While jellied eels are the sort of street food you wolf down while standing up, perhapson the way home from the pub, they are surprisingly easy to make yourself, so long as you can get very fresh eel. |
 | | Eels - 900 g (2lb), Grated nutmeg - pinch, Lemon - *, zest and juice, Fresh herbs - a few, chopped, Fish stock - 600 ml (1 pint), Onion - 1 small, finely chopped, Carrot - 1 small, finely chopped, Celery - 1 small, finely chopped, Bouquet garni - 1, Gelatine - 15g (* oz). |
| www.britannia.com /cooking/recipes/jelliedeels.html (274 words) |
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