| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
B, R, E, A, K |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
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@sover.net
Recipe by: TWO FAT LADIES #FL1B01
Posted to MC-Recipe Digest V1 #857 by Sue <suechef@sover.net> on Oct 21,
1997
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