Jellied Eels recipe

Jellied Eels recipe
Jellied eels are a traditional English fish 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 eaten cold. Jellied Eels is made with eels, fish stock, onion, carrot, stick celery, gelatine, lemon, bouquet garni, some fresh herbs, and some grated nutmeg.