Haricot of Tinned Kangaroo. —Stand a tin of preserved
Kangaroo in a stewpan of boiling water, and leave it over
the fire until the contents are hot through. Put 2oz. of
butter into another stewpan with 2 table-spoonfuls of flour,
and stir over the fire until well blended, then mix in
gradually the gravy that will be found in the tin ; put in
also 1 table-spoonful of red-currant jelly, add any other
kind of flavouring that may be liked, and move the stew-
pan to the side of the fire. Peel two moderate-sized
carrots and turnips, slice, and cut them into small rounds
with a circular vegetable - cutter ; put them into a frying-
pan with some button-onions and a lump of butter✪ Haricot of Tinned Kangaroo, and fry.
When' the vegetables are tender and browned, drain as free
as possible of butter, and put them into the sauce. Take
the meat out of the tin — which should have been left in
the hot water — place it upon a hot dish, pour the sauce
and vegetables round it, and serve while hot.
KAVA. — The name given by the natives of the
Pacific Islands to a beverage prepared by them from the
root of the Kava, or long pepper ( Macropiper methys-
ticum). The mode of preparation is by chewing the
root, and washing out the disintegrate portions with
water, leaving them in the sun to ferment.
KEBOB. — See Kabob.
KEDGEREE. — One of those fanciful Indian pre-
parations which appears to have undergone some peculiar
transformations since its English adoption. The spelling
of the name appears to be indifferently Kedgeree,
Kadgiori, Kitcheeree, Kitcheree, or any other mode that
serves to convey the whistling pronunciation of the native
cook. By some it is supposed that a genuine Kedgeree
should contain fish, but by others the fish seems to be a
secondary consideration, as seen in some of the following
receipts.
For details respecting Culinary Processes, Utensils,
Kedgeree — continued.
(1) Put any pieces of cold cooked fish in a pan and
warm over boiling water. Stir in an egg beaten up with
2 table-spoonfuls of hot milk and a pat of butter✪ Kedgeree (1). Place
the Kedgeree on a dish, put a garnish of boiled rice round
it, and serve.
(2) Pick off the flesh in flakes of any kind of cold boiled
fish. For every pound of fish wash and boil 1 breakfast-cupful
of rice in lqt. of white broth. When the rice is nearly done,
put in the fish, stir up well, and finish the cooking, taking
care to warm it thoroughly ; season with salt, pepper, and a
nutmeg, beat in an egg, turn it on a dish, and serve with
slices of lemon.
(3) Boil 1 breakfast-cupful of well-washed rice in 1 pint of
water, and when it is well done strain off the water and put
the rice in a stewpan with an equal bulk of cold cooked
cleanly -boned fish. Over this sprinkle 1 table-spoonful of
chopped parsley, two cleaned filleted and minced anchovies,
three minced chillies, and salt and pepper to taste. Mix
these well together, and soften with 2oz. or 3oz. of butter.
Set the stewpan on the fire, let the Kedgeree get quite hot,
and then serve with lemon, piquant, or tortue sauce. ✪ Kedgeree (4)
Page 179 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Haricot of Tinned Kangaroo. —Stand a tin of preserved Kangaroo in a stewpan of boiling water, and leave it over the fire until the contents are hot through. Put 2oz. of butter into another stewpan with 2 table-spoonfuls of flour, and stir over the fire until well blended, then mix in gradually the gravy that will be found in the tin ; put in also 1 table-spoonful of red-currant jelly, add any other kind of flavouring that may be liked, and move the stewpan to the side of the fire. Peel two moderate-sized carrots and turnips, slice, and cut them into small rounds with a circular vegetable - cutter ; put them into a fryingpan with some button-onions and a lump of butter, and fry. When the vegetables are tender and browned, drain as free as possible of butter, and put them into the sauce. Take the meat out of the tin — which should have been left in the hot water — place it upon a hot dish, pour the sauce and vegetables round it, and serve while hot.
KAVA. — The name given by the natives of the Pacific Islands to a beverage prepared by them from the root of the Kava, or long pepper ( Macropiper methysticum). The mode of preparation is by chewing the root, and washing out the disintegrate portions with water, leaving them in the sun to ferment.
KEBOB. — See Kabob.
KEDGEREE. — One of those fanciful Indian preparations which appears to have undergone some peculiar transformations since its English adoption. The spelling of the name appears to be indifferently Kedgeree, Kadgiori, Kitcheeree, Kitcheree, or any other mode that serves to convey the whistling pronunciation of the native cook. By some it is supposed that a genuine Kedgeree should contain fish, but by others the fish seems to be a secondary consideration, as seen in some of the following receipts.
For details respecting Culinary Processes, Utensils,
Kedgeree — continued.
(1) Put any pieces of cold cooked fish in a pan and warm over boiling water. Stir in an egg beaten up with 2 table-spoonfuls of hot milk and a pat of butter. Place the Kedgeree on a dish, put a garnish of boiled rice round it, and serve.
(2) Pick off the flesh in flakes of any kind of cold boiled fish. For every pound of fish wash and boil 1 breakfast-cupful of rice in lqt. of white broth. When the rice is nearly done, put in the fish, stir up well, and finish the cooking, taking care to warm it thoroughly ; season with salt, pepper, and a nutmeg, beat in an egg, turn it on a dish, and serve with slices of lemon.
(3) Boil 1 breakfast-cupful of well-washed rice in 1 pint of water, and when it is well done strain off the water and put the rice in a stewpan with an equal bulk of cold cooked cleanly -boned fish. Over this sprinkle 1 table-spoonful of chopped parsley, two cleaned filleted and minced anchovies, three minced chillies, and salt and pepper to taste. Mix these well together, and soften with 2oz. or 3oz. of butter. Set the stewpan on the fire, let the Kedgeree get quite hot, and then serve with lemon, piquant, or tortue sauce.
Records on this page
Haricot of Tinned KangarooKedgeree (3)Kedgeree (1)Kedgeree (2)Kedgeree (4)