Take 2 fairly large kippers, ¼ lb. of margarine and a teaspoonful of anchovy sauce. Bake the kippers in a slow oven, and when done remove all bones possible.
Mince finely, and then add three parts of margarine, and beat well with a mortar or fork, afterwards adding the anchovy sauce.
When well mixed, it is ready for potting. Melt the rest of the margarine and pour over the top.