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Yesterday was my anniversary (21 once more), so I took the day off from impulsive my taxi cab and went for a centennial nutriment.

Now London, England is a global seminar metropolis where it's attainable to eat in recent times give or take a few every category of cookery noted to man. So what did I have?

I plumped for old-fashioned London fare: a Cockney pie and suspension sales outlet. For the uninitiated, that's a pie complete next to jelled eels, attended by mashed potatoes and delimited by liquor (otherwise acknowledged as sauce).

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It's what my Australian cousins would nickname a "floater and one".

You mightiness start in fear at the content of eating eel - which is in reality a mouth-watering white fish, to some extent look-alike the outstandingly prized hake, although instead narrower in the sign. In information ingestion eel is justly bring under control compared with few of the docket that has graced London repast tables in the agone. These regard swan, turtle, porpoise, dolphin and seal.

As the people of London change integrity during the Industrial Revolution, pie shops became desirable as one of the original hastily foods. This was because deprived ethnic group did not possess their own cookery services and so relied on the beyond measure ovens of the cook houses not just for bread, but any hot silage. Wrapping that hay in a dough shield made for easier handling.

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Along next to eels, oysters were former eaten in considerable quantities and regarded as "poor man's food". Since then, the gentle pelecypod has reached the elevated class of gourmet provisions and now eels are as well enjoying a revitalisation.

In previous times, eels in use to come through from the district London rivers. But now they are predominantly caught on the Norfolk Broads, to the northward eastbound of London, and shipped crossed the North Sea to Holland to be processed, in the past arriving at their traditionalistic home: the old London pie and pulp retail store.

Copyright 2006 Jon Michael and

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