KIPPER TOASTS

Kipper

Cayenne

Mustard

Buttered Toast

~Grill a kipper, strip the flesh from the skin and bones, and pound well. Season with cayenne. Spread the buttered toast very thinly with made mustard, and then with the kipper cream.

CULLEN SKINK

A Smoked Haddock

1 Onion

1 oz. Butter

1 pint Milk

Water

Mashed Potato

~Skin a smoked (preferably Findon) haddock, and place it in a pan with just enough boiling water to cover it. Bring to the boil and add a chopped onion. When the haddock is cooked, take it out and remove all the bones. Flake the fish and return the bones to the stock. Boil for one hour. Strain the stock, and bring again to the boil. Bring the milk to the boil in another pan, and add it to the stock with the flaked fish. Add salt to taste, and boil for a few minutes. Add enough mashed potato to make the soup of a nice consistency, with the butter and pepper to taste, and serve.