|
|
 Kipper flesh ground and potted under clarified butter.  Image: http://www.the-saleroom.com See: Craster Kipper Paste  Original Receipt from 'Portsmouth Evening News' - Tuesday 26 March 1935A good kipper paste can i»e simply made removing the flesh from a steamed kipper while still warm, freeing it from all bones and pounding it with an ounce of butter. For nursery and schoolroom use no addition of pepper or of savoury sauces necessary. Variations can made with similar recipes bloater or herring being substituted for the kipper. Search Foods of England for more about: Kippers...  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |