The Gilbertian Kipper Crisis

The fishy problem with Sullivan's Chef

Both Arthur Sullivan and William Gilbert enjoyed being wealthy and living well but Gilbert thought Sullivan profligate for employing a French chef. ‘My cook gets £80 and gives me a kipper', scoffed Gilbert.  ‘Sullivan’s cook gets £500 a year for giving him the same thing in French!’ 

Kippers were enjoyed by Victorians and Edwardians not only for breakfast but as a treat for high tea or supper. 

Did Sullivan's cook make him jugged kippers though?  And what, pray, is a jugged kipper anyway?

Answers below.....

Jugged Kippers

For a traditional cooking method which is quick and simple and delivers a really moist and succulent fish try our recipe for jugged kippers. 

 

Kippers, cold smoked (preferably).  

 

Remove the heads and tails using kitchen scissors. 

Place the kippers vertically into a tall warmed jug.  

Cover the fish with boiling water and cover the jug. Leave in a warm place for 6 minutes.  

Remove the kippers, pat dry with kitchen towel and serve.  

Delicious with a knob of butter, a thick chunk of crusty brown bread and maybe a wedge of fresh lemon. Try adding poached or creamy scrambled eggs for a treat.  

Posted in GanderS Spring 2018 and tagged .

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