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.??