Jugged Kippers
From One-room cookery, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 3. The excerpt below is the record exactly as published.
JUGGED KIPPERS Utensils required : jug. Remove head and tail, roll up, and place in a suitable jug or jar. Pour boiling water over, cover with a saucer, and leave by the side of the fire for 5 to 10 minutes. Drain well, add a pat of butter or margarine
Cook this with the app: pantry check, scaling, and the assistant.