Our neighbour Mrs
Put the kippers head downwards into a deep jug. Cover them with boiling water right up to their tails as though you were making tea. Leave for 5–10 minutes to heat through. Lift them out carefully by the tail and serve immediately on hot plates with a pat of maître d’hôtel butter melting on top. Garnish each with a segment of lemon and a sprig of parsley.
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