Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
10 min
Prep:
5 min
Cook:
5 min
Level:
Easy

Ingredients

  • 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.

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Jugged Kippers

Recipe courtesy of Jennifer Paterson

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