jellied eel

A English dish made in London during the 18th century made from chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It usually eaten with minced beef pie and mashed potatoes.

Once popular during the Victorian Era to World War 2 as a cheap, nutritious and readily available food, the dish has fallen out of popularity today with a only a few London restaurants making it.