Yup, that's the way my mother cooked them, that was Whitby Kippers of course
....
Doug.

"limey" > wrote in message
...
>
> "limey" > wrote in message >
> > Kippers (smoked herring) were/are pretty popular in England (for
> breakfast,
> > Maxine!).
> Here's a British recipe you might like to try.
> I've not tried it, but it's certainly easy.

> Jugged Kippers
>
> 4 Kippers
> 1 pint Boiling water
> 1 ounce Butter -- softened
> 1 tbsp. Fresh parsley -- chopped
>
> Remove the head and tail from each kipper.
> Pack the kippers into a tall warmed jug.
> Pour the boiling water over the kippers and put a plate on top to seal in
> the heat.
>
> After 6 or 7 minutes, drain the kippers on some absorbent kitchen paper
and
> serve on hot plates. Brush with butter and serve at once sprinkled with
> parsley.
>
> Source:
> "Helen's Internet Book of British Cooking"
>
>
> > Dora
>
>