Recipe - Jugged Kippers

Kippers
Butter
Lemons

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 itit 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 MCRecipe Digest V1 #857 by Sue suechef@sover.net on Oct 21,
1997