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.

Typically, the eels are chopped (shucked) into rounds and boiled in water and vinegar to make a fish stock with nutmeg and lemon juice, before being allowed to cool.

Recipes for jellied eels are individual to particular London pie and mash shops, and also street sellers; however, traditional recipes for authentic Victorian jellied eels have common ingredients and cooking methods, with variation only in the herbs and spices used to flavour the dish.

The dish is consumed in other parts of Europe, including Denmark, Norway, Sweden, Finland, France, Germany, Belgium and the Netherlands.