Kedgaree

Ingredients

• put I oz. of butter
• 4 oz. of boiled rice
• 8 or 10 oz. of cooked white fish
• cut-up whites of 2 eggs hard boiled
• the 2 yolks of the eggs

Method

1. 1

   Melt butter in a stew-pan, add boiled rice, stir for a minute, then add flaked cooked fish.

2. 2

   Add fish sauce and cut-up whites of hard-boiled eggs.

3. 3

   When hot, pile on a hot dish and sprinkle over the sieved yolks.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 10. The excerpt below is the record exactly as published.

KEDGAREE put I oz. of butter in a stew-pan; when melted, add 4 oz. of boiled rice (cold), stir for a minute, then add 8 or 10 oz. of cooked white fish which should be flaked and free from bones, then add any kind of fish sauce with the cut-up whites of 2 eggs hard boiled, and when quite hot, pile on a hot dish and sprinkle over it the 2 yolks of the eggs

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