Kippers a la Sutton
From À la mode cookery, 1902
If cream is not available, use whipped egg white.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 68. The excerpt below is the record exactly as published.
Kippers ^ la Sutton Take some kippered herring which has been fried and freed from bones, mince it small, and place it in a mortar with a piece of butter, a little minced parsley, the yolk of a hard-boiled egg, a tea-spoonful of anchovy sauce, and a table-spoonful of crea
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