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 Jugged Kippers
This is the traditional way of serving kippers - and it
ensures the whole house does not smell of fish!
INGREDIENTS: Kippers - 4, Boiling water - 600 ml (1 pint), Butter - 25 g (1 oz), softened, Fresh parsley - 1 tbsp, chopped.
COOKING:1. Remove the head and tail from each kipper.
2. Pack the kippers into a tall warmed jug.
3. Pour the boiling water over the kippers and put a plate
on top to seal in the heat.
4. 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.
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