Tastes in food certainly have changed over the generations. An article by Tony Dunnell in the Atlas Obscura web site describes one of the favorite foods in London, especially amongst the working class folks in the 1700s. Eels from the River Thames were chopped, boiled, and then combined with vinegar, sliced onion, peppercorns, bay leaves, and salt. As the mixture cooled, the cooked animal’s gelatinous proteins solidified into savory jelly surrounding the meat.
If you are feeling hungry, you can learn more at: https://www.atlasobscura.com/foods/jellied-eels-london.