Yesterday was my anniversary (21 again), so I took the day off from impulsive my hack cab and went for a wedding anniversary breakfast time.

Now London, England is a international colloquium borough where on earth it's practicable to eat freshly astir every variety of cookery proverbial to man. So what did I have?

I plumped for quaint London fare: a Cockney pie and suspension beauty salon. For the uninitiated, that's a pie bursting with congealed eels, attended by mashed potatoes and bordered by hard drink (otherwise agreed as sauce).

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

You strength recoil in fearfulness at the thought of feeding eel - which is in reality a tasty white fish, a bit similar the notably prized hake, tho' fairly narrower in the spar. In reality ingestion eel is fairly control compared near many of the menu that has graced London meal tables in the former. These consider swan, turtle, porpoise, percoidean and holdfast.

As the people of London change integrity during the Industrial Revolution, pie shops became working class as one of the first scurrying foods. This was because underprivileged population did not have possession of their own fare services and so relied on the considerable ovens of the roast houses not singular for bread, but any hot matter. Wrapping that silage in a pastry dough valise ready-made for easier manual labour.

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Along next to eels, oysters were sometime eaten in echoing quantities and regarded as "poor man's food". Since then, the lowly oyster has reached the elevated state of epicurean substance and now eels are besides enjoying a revitalization.

In onetime times, eels utilized to come up from the local London rivers. But now they are above all caught on the Norfolk Broads, to the northeastward east of London, and shipped across the North Sea to Holland to be processed, past arriving at their traditional home: the old London pie and pulp beauty salon.

Copyright 2006 Jon Michael and

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