Imagine a flaky, buttery crust. Inside: chunks of jellied eel or stewed eel in a savory gravy. It’s a British East End classic that refuses to die.
Why eels? Because the Thames used to be swarming with them. They were the cheapest, most plentiful protein for working-class Londoners. Now, it’s an acquired taste.
These houses serve them with mashed potatoes and a side of “liquor.” That’s not alcohol. It’s a bright green parsley sauce. It looks radioactive. It tastes divine.
