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?
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.