Jugged kippers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Kippers | ||
| Butter | ||
| Lemons | ||
Directions
Cut the heads and tails off the kippers. Put them in a jug, head end first, and pour boiling water into the jug to fill it, making sure the kippers remain upright. Cover the jug with a plate and leave for 4 to 5 minutes.
Pour off the water, and put the kippers on the plate with a knob of butter and a lemon wedge each. Eat some bread and butter with it--it helps the bones go down! Good brown bread and unsalted butter are best.
Formatted by suechef@...
Recipe by: TWO FAT LADIES #FL1B01 Posted to MC-Recipe Digest V1 #857 by Sue <suechef@...> on Oct 21, 1997