Kedgeree

Ingredients

• one ounce of butter
• equal quantities of cold cooked fish
• equal quantities of boiled rice
• a grain or two of cayenne pepper
• the white of a hard-boiled egg

Method

1. 1

   Melt butter in a saucepan, stir in fish and rice, season with salt and cayenne, and heat through.

2. 2

   Serve on a hot dish garnished with rings of egg white and sieved yolk.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 59. The excerpt below is the record exactly as published.

Kedgeree. Boil some rice as for curry. Put into a saucepan one ounce of butter ; allow it to melt ; then stir into it equal quantities of cold cooked fish and boiled rice. Season with salt, and a grain or two of cayenne pepper. Stir over the fire till quite hot. Pile it on a hot dish. Cut into rings the white of a hard-boiled egg

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