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     Title: Filleted Devilled Kipper On Toast
Categories: British, Historical, Fish, Cheese
  Servings: 1

           kippered herring fillet
           toast
           butter
           grated cheese
           cayenne or black pepper
           breadcrumbs
           butter

Fillet the kipper in the usual way. Butter some toast. Place fillet
on top and cut into any shape you may fancy. Put a little grated
cheese, cayenne pepper or black pepper, a pinch of breadcrumbs, and
a little butter. Put in paper bag and place on grid. Allow five
minutes in a very hot oven (350 F).

Soyer's Standard Cookery (1912) by Nicolas Soyer

From: By Janet Clarkson, theoldfoodie.com
 
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