---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Bloater Savoury (English)
  Categories: Fish/sea, English
       Yield: 2 Servings
 
       2    Bloaters
       2 oz Butter, softened
       2 ts Worcestershire sauce
            Cayenne pepper to taste
       2    Egg yolks
            A squeeze of Lemon juice
 
   Grill the bloaters on both sides, then remove the skin and bones and
   flake the flesh. Add the butter to the fish and blend well. Stir in
   the Worcestershire sauce and cayenne pepper. Bind with the egg yolks
   and lemon juice. Sieve to produce a smooth paste and turn into a
   dish. Serve with fingers of hot toast or Suffolk Rusks.
 
   This hot spicy paste was very popular in Edwardian times, when it
   was served with toast or Suffolk Rusks as an appetizer or a savoury.
   If bloaters are not available, it can be made with smoked mackerel.
 
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