Kipper Savouries

Ingredients

• Bone three cooked kippers
• 1 oz. of margarine
• Add vinegar
• salt and pepper to taste
• Butter some small fingers of toast
• dip each piece in finely chopped parsley

Method

1. 1

   Bone the kippers and mash the fish.

2. 2

   Beat margarine to a soft cream and mix in the kipper.

3. 3

   Add vinegar, salt, and pepper to taste.

4. 4

   Butter small fingers of toast and dip in parsley.

5. 5

   Pile kipper paste on each finger.

6. 6

   Serve cold for a fork supper or hot as a breakfast dish.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 6. The excerpt below is the record exactly as published.

KIPPER SAVOURIES Bone three cooked kippers and mash the fish. Beat 1 oz. of margarine to a soft cream. Mix in the kipper. Add vinegar, salt and pepper to taste. Butter some small fingers of toast and dip each piece in finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.