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Media: Jellied eels. Traditional pie, mash, and eel shop, Walworth, South East London. Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It is usually served cold.
Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [ 1 ] Somewhat similar to a jellied meatloaf, [ 1 ] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a ...
Pie and mash is a traditional working-class food, originating in the Docks of London. Often accompanied with jellied eels, the dish has been popularised as "a Cockney classic". It typically consists of a minced beef pie, mashed potato, and a parsley sauce known as liquor. Pie, mash and eel shops have been in London since the 19th century, and ...
Aspic with chicken and eggs. Aspicor meat jelly(/ˈæspɪk/)[1]is a savory gelatinmade with a meatstockor broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic geléeor aspic jelly.
Eel as food. Eel shop in Japan. Eels are elongated fish, ranging in length from five centimetres (2 in) to four metres (13 ft). [ 1 ] Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ...
Lutefisk(Norwegian, pronounced[ˈlʉ̂ːtfɛsk]in Northern and parts of Central Norway,[ˈlʉ̂ːtəˌfɪsk]in Southern Norway; Swedish: lutfisk[ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala[ˈlipeæˌkɑlɑ]; literally "lyefish") is driedwhitefish, usually cod, but sometimes lingor burbot, curedin lye. It is made from aged stockfish(air-dried ...
P'tcha. Foot Jelly from Bnei Brak. P'tcha, fisnoga or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet. [1] The name appears to derive from the Turkish words paça çorbası, or "leg soup". [2]
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. If beef or veal is used, shin meat ...