Creole Kedgeree

Ingredients

• One cupful of cold broiled or steamed fish
• 1 cupful of boiled rice
• 1 hard boiled egg cut fine
• 1/2 of a teaspoonful of salt
• 1 tablespoonful of finely chopped green pepper
• 1 tablespoonful of butter
• 4 tablespoonfuls of stock

Method

1. 1

   Cook the chopped pepper in the butter for three minutes, add the other ingredients, stir and cook for five minutes, then serve on slices of buttered toast.

As published

This recipe was extracted from 365 tasty dishes (1906), page 3. The excerpt below is the record exactly as published.

Creole Kedgeree. One cupful of cold broiled or steamed fish freed from skin and bones (cod, halibut or any firm fleshed fish will do), i cupful of boiled rice, i hard boiled egg cut fine, yi of a teaspoonful of salt, i tablespoonful of finely chopped green pepper, i tablespoonful of butter, 4 tablespoonfuls of stock. Cook the chopped pepper in the butter for three min- utes, add the other ingredients, stir and cook for five minutes, then serve on slices of but- tered toast. 11 Januasy^ 21. — Stewed Figs. Put into an enameled stewpan 4 ounces of granulated sugar, the rind of i lemon and i pint of cold water. When the sugar is dis- solved add I pound of fine figs, and stew upon a slow fire from two to two and a-half hours. When the figs are perfectly tender, add I glass of sherry wine and the juice of i lemon. Serve when cold. 22. — Indian Meal Mush. Two cupfuls of sifted meal and as much cold water as will make it into a batter, free from lumps; i teaspoonful of salt. Have ready i quart of boiling water and stir the batter into it, allowing it to boil briskly for thirty minutes. Stir frequently, and if it is somewhat too thick, add i cupful more of boiling water. Serve hot with cream and sugar as a change from the oaten and wheaten cereals for breakfast. Cold mush may be cut in strips, dipped in beaten egg^ floured and fried for lunch. The above formula may be varied by using half new milk and half water. 12 Januasy. 23. — Brown Curry. For a brown curry melt 2 tablespoonfuls of butter in a saucepan, add to it i large sliced onion and fry till it is brown. Add 2 pounds of beef, veal or mutton cut in small pieces and let all cook up together. Make a paste of I small tablespoonful of curry powder and water and stir into the meat for five minutes, or till thoroughly mixed. Season with salt, add i cupful of water and cook all slowly until meat is tender, possibly two hours. Just before serving add juice of half a lemon. 24.— Fried Calf's Brains. Drop the brains in cold water as soon as received. Change the water frequently until they look white and nice. Carefully remove tough muscles and, if possible, the outer membrane, the latter requiring careful hand- ling. Place in a saucepan, with j^ of a tea- spoonful of salt,

Cook this with the app: pantry check, scaling, and the assistant.