Eel pie

Eel pie is a traditional British dish that has been consumed for centuries. It is made from eel, a type of long, thin fish that lives in both fresh and salt water. The eel is typically cooked in a pie crust with various herbs and spices.

History

Eel pie has a long history in Britain, dating back to the Middle Ages. Eels were abundant in the rivers and estuaries of England, making them a common food source for people living in these areas. The pie was a popular dish among the working class, particularly in the East End of London and the county of Essex.

In the 19th century, eel pie houses were common in London. These establishments served eel pies and other eel dishes to the local population. One of the most famous was F Cooke's in Broadway Market, Hackney, which is still in operation today.

Preparation

The preparation of eel pie involves several steps. First, the eels are cleaned and cut into pieces. They are then cooked in a broth with herbs and spices until tender. The cooked eels are placed in a pie dish and covered with a pastry crust. The pie is then baked until the crust is golden brown.

Cultural significance

Eel pie has a significant cultural importance in Britain. It is often associated with the traditional food of the East End of London and is a symbol of the city's working-class history. The dish is also featured in various works of literature, including the novels of Charles Dickens.

See also

• British cuisine
• Pie
• Eel