|Stoke me a clipper, I'll be back for Christmas|
High tea, on the other hand, was a working man's dinner, the sort of thing a common man would eat when he got home from a hard day at the factory or in the mine. It was typically served around six or seven in the evening, standard dinner time. Kippers and toast had their place at such a meal, along with sturdy fare such as meats, boiled eggs, bread and butter, and some sort of cake for dessert, all washed down with mugs of strong black tea.
For this recipe, spouse cooked up the scrambled eggs for me, and I made the kippered toast. It's just buttered wheat toast with chunks of Brunswick kippered snacks on top, popped back in the toaster oven for a minute more to heat them up, with a final sprinkling of paprika for seasoning and color. This is definitely one of those meals that tastes better than it both looks and smells: it's strong, smoky, and fishy, which combo isn't for everyone. But if you need a good dose of omega-3's and can get your nose around the piscine scent, kippers on toast is filling, and it had a nice savory, smoky, slightly nutty flavor coupled with the crisp warmth of the toast.
Spouse has requested Welsh rarebit for dinner again, since he wasn't in for last night's version. I'm also contemplating tackling bangers and mash in the not-too-distant future, or perhaps a scaled-down version of the Sunday Beefeater dinner my mom's family used to have around Christmas time when I was a kid (complete with roast beef, Yorkshire pudding, steamed peas, and apple pie). Stay tuned for more Britfood as I continue to get in touch with my culinary roots.