Kipper flesh ground and potted under clarified butter.


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Original Receipt from 'Portsmouth Evening News' - Tuesday 26 March 1935

A 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.


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