Kippered

The great Swiss church historian, Merle d’Aubigné, visited Thomas Chalmers and his family in Edinburgh during the winter of 1840. Mrs. Chalmers served kippered herring for breakfast. Dr. d’Aubigné, unfamiliar with the dish asked, “What does kippered mean?” She replied, “It means kept or preserved.” Later, as he was taking his leave, d’Aubigné prayed a blessing on the household and concluded with a petition that the Lord would “kipper” Chalmers.

Thankfully, d’Aubigné had a better grasp of history than he did of English grammar or Scottish cuisine.

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