"limey" > wrote in message >
> Kippers (smoked herring) were/are pretty popular in England (for
breakfast,
> Maxine!). Because of their strong, salty flavor the only way I've known
> them to be cooked is poached.
Dora (see new note)
Here's a British recipe you might like to try.
I've not tried it, but it's certainly easy.
* Exported from MasterCook *
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
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