Jellied eels
Traditional English dish of chopped eels in spiced jelly.
Jellied eels are a cold English dish, served after the chopped eels have been boiled in a seasoned broth that then sets into a jelly. This food originated in the 18th century, mainly in London’s East End.
Eels were once plentiful in the Thames—nets were placed as far upstream as London itself—making them an inexpensive, nourishing staple for the city’s poorer residents. The first known eel, pie and mash shops appeared in London during the 1700s. The oldest still operating, M.Manze, has been open since 1902. By the end of World War II, about 100 such shops existed in London; in 1995 there were 87. As of 2026, very few remain, though jellied eels can still be found in some London delicatessens and supermarkets.
Thames water quality improved markedly from the 1960s onward, and the river now supports eels again. The Environment Agency runs a Thames fishery that allows nets up to Tower Bridge. However, the European eel is critically endangered.
Traditionally, the dish uses European eels native to Britain. The eels are cut into rounds and boiled in water and vinegar to create a stock flavoured with nutmeg and lemon juice. As the mixture cools, natural collagen from the eel helps form a jelly; extra gelatin may be added to assist. Recipes vary among London pie and mash shops and street sellers, but authentic Victorian versions share common ingredients and methods, differing only in the herbs and spices used. Jellied eels are often paired with pie and mash, another East End classic, and eaten with chilli vinegar, or malt vinegar and white pepper.
- origin
- 18th century, East End of London
- type
- Traditional English dish
- main ingredient
- European eel
- historical role
- Staple food for London's poor
- peak number of shops
- Around 100 after WWII
- oldest surviving shop
- M.Manze, open since 1902
Lore & Background
Jellied eels originated in the 18th century, when European eels were so abundant in the Thames that they became a staple for London's poor. The earliest known eel, pie and mash houses opened in London during that century, and the oldest surviving shop, M.Manze, has been open since 1902. At the end of the Second World War, there were around 100 such houses in London, declining to 87 by 1995 and relatively few by 2026, though jellied eels are still sold in some delicatessens and supermarkets.
Reader's Guide
Jellied eels are prepared by chopping European eels into rounds and boiling them in water and vinegar with nutmeg and lemon juice to make a fish stock, which is then allowed to cool. The eel's natural gelatinous quality releases collagen that solidifies into a jelly, though gelatin may be added. Recipes vary among London pie and mash shops and street sellers, but traditional Victorian recipes share common ingredients and methods, differing only in herbs and spices. The dish is often sold with pie and mash and eaten with chilli vinegar or malt vinegar and white pepper. The water quality of the Thames has improved greatly since the 1960s, becoming suitable again for eels, and the Environment Agency supports a Thames fishery allowing nets as far upriver as Tower Bridge. However, the European eel is critically endangered, which affects the dish's future availability.
Did You Know?
- Jellied eels originated in the 18th century in the East End of London.
- The oldest surviving eel, pie and mash shop, M.Manze, has been open since 1902.
- At the end of the Second World War, there were around 100 eel, pie and mash houses in London.
- The European eel used in the dish is critically endangered.
More in Belgian cuisine 1-24
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record