Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Jugged Kippers

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
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Ingredients

Directions

  1. 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.

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