Cheese pastry sheets sandwiching kipper slices with cayenne, cut into strips, twisted, brushed with egg, sprinkled with cheese, baked. Known at least since Lilian Whitling's 'The Complete Cook' of 1908 and from numerous newspaper references.

Original Receipt from 'Lady Young's Cookery Book', 1900

Yarmouth Straws.
2 oz. cheeese pastry
4 oz. kipper
1 teaspoon parmesan cheese
Beaten egg
Cayenne

Roll pastry into a strip. Brush half with egg. Cover with sliced kipper and cayenne. Sandwich with remaining half of pastry. Brush with egg and sprinkle thuckly with grated cheese. Cut in finger strips and bake for about 15-20 minutes at 420 deg F (regulo No. 6) till brown and crisp. Serve hot or cold. (14 Savouries)