(4) Put 1 breakfast-cupful of well-washed rice in a sauce-
pan with a little water and boil until quite tender. In the
meantime, boil four eggs until quite hard, let them get cold,
shell, chop up small, and mix them with some minced cold
cooked fish. Put this mixture with the rice into a saucepan,
add a small piece of butter✪ Kedgeree (4), sprinkle over with salt and pepper,
and cook until quite hot, taking care to stir frequently to
jirevent it burning. It must not be too moist, or it will spoil
the effect. Such fish as turbot, soles, halibut, pike, hake,
skate, and codfish are all suitable for Kedgeree.
(5) Put 4oz. of fat (ghee) into a saucepan over the fire, and
as soon as it begins to boil plunge in twelve larg-e onions
cut in slices, and cook to a light brown. Push the onions to
the side of the pan, add f breakfast-cupful of rice and 1 tea-
cupful of dal or split grain, or rice and dill in equal propor-
tions, and continue to cook until all the fat is absorbed ; then
add a few slices of green ginger, a few peppercorns, six bay-
leaves, three or four cardamoms, and sufficient small sticks
of cinnamon✪ Kedgeree (5) to flavour. Stir well to thoroughly incorporate
the several ingredients, pour over only sufficient water to
Fig. 997. Kedgeree.
cover, put on the lid, which should fit closely, place the pan
on a slow fire, and cook until the water is all absorbed,
reducing the heat gradually. Great care must be taken not
to let the rice burn, which can be easily prevented by giving
the pan an occasional toss. Turn the whole, when done, out
on to a hot dish, strew over a few fried onions, adding a
little saffron or turmeric to the rice and dill at the time
of frying to give it a good yellow colour. The flavour of
the dish is in no way affected, but the appearance is more
attractive. Garnish with boiled rice and croutons of fried
bread (see Fig. 997), and serve very hot.
(6) Put in a saucepan 1| teacupfuls of well- washed rice,
four cardamoms, I teaspoonful of cloves, | table-spoonful of
coriander-seeds, and a sufficient quantity of cold water ; boil
the rice for fifteen minutes, then put in ^ teacupful of well-
picked dal, and boil for five minutes longer. Drain off all
the water, put in loz. of butter and a moderate quantity of
salt, and keep the saucepan at the side of the fire with the
lid off for fifteen or twenty minutes. Pile the Kedgeree
on a hot dish, garnish with fried onions and hard-boiled
eggs, and serve.
(7) Soak Jib. of split peas in water, and when ready drain
them ; put them with Jib. of well-washed rice into a sauce-
pan, and a small quantity each of mace, ginger, and salt,
pour in a sufficient quantity of cold water, and boil until
es, tic., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
795
Kedgeree — continued.
cooked ; then move the saucepan to the side of the fire, and
dry off the moisture. Peel two or three onions✪ Kedgeree, slice them,
and fry brown in butter. Turn the Kedgeree on to a hot
dish, garnish with the fried onions and hard-boiled eggs cut
in halves, and serve.
KENDAL PUDDING. — See Puddings.
KERN-MILK— The Scotch term for butter-milk.
Page 180 · 4 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
(4) Put 1 breakfast-cupful of well-washed rice in a saucepan with a little water and boil until quite tender. In the meantime, boil four eggs until quite hard, let them get cold, shell, chop up small, and mix them with some minced cold cooked fish. Put this mixture with the rice into a saucepan, add a small piece of butter, sprinkle over with salt and pepper, and cook until quite hot, taking care to stir frequently to prevent it burning. It must not be too moist, or it will spoil the effect. Such fish as turbot, soles, halibut, pike, hake, skate, and codfish are all suitable for Kedgeree.
(5) Put 4oz. of fat (ghee) into a saucepan over the fire, and as soon as it begins to boil plunge in twelve larg-e onions cut in slices, and cook to a light brown. Push the onions to the side of the pan, add f breakfast-cupful of rice and 1 teacupful of dal or split grain, or rice and dill in equal proportions, and continue to cook until all the fat is absorbed ; then add a few slices of green ginger, a few peppercorns, six bayleaves, three or four cardamoms, and sufficient small sticks of cinnamon to flavour. Stir well to thoroughly incorporate the several ingredients, pour over only sufficient water to
Fig. 997. Kedgeree.
cover, put on the lid, which should fit closely, place the pan on a slow fire, and cook until the water is all absorbed, reducing the heat gradually. Great care must be taken not to let the rice burn, which can be easily prevented by giving the pan an occasional toss. Turn the whole, when done, out on to a hot dish, strew over a few fried onions, adding a little saffron or turmeric to the rice and dill at the time of frying to give it a good yellow colour. The flavour of the dish is in no way affected, but the appearance is more attractive. Garnish with boiled rice and croutons of fried bread (see Fig. 997), and serve very hot.
(6) Put in a saucepan 1| teacupfuls of well- washed rice, four cardamoms, I teaspoonful of cloves, | table-spoonful of coriander-seeds, and a sufficient quantity of cold water ; boil the rice for fifteen minutes, then put in ^ teacupful of wellpicked dal, and boil for five minutes longer. Drain off all the water, put in loz. of butter and a moderate quantity of salt, and keep the saucepan at the side of the fire with the lid off for fifteen or twenty minutes. Pile the Kedgeree on a hot dish, garnish with fried onions and hard-boiled eggs, and serve.
(7) Soak Jib. of split peas in water, and when ready drain them ; put them with Jib. of well-washed rice into a saucepan, and a small quantity each of mace, ginger, and salt, pour in a sufficient quantity of cold water, and boil until
es, tic., referred to, see under their special heads.
Kedgeree — continued.
cooked ; then move the saucepan to the side of the fire, and dry off the moisture. Peel two or three onions, slice them, and fry brown in butter. Turn the Kedgeree on to a hot dish, garnish with the fried onions and hard-boiled eggs cut in halves, and serve.
KENDAL PUDDING. — See Puddings. KERN-MILK— The Scotch term for butter-milk.
Records on this page
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