Kedgeree

Ingredients

• one pound of cold boiled fish
• two ounces of butter
• two eggs
• one teacupful of rice
• one teaspoonful of curry powder
• one saltspoonful of salt
• one-half saltspoonful of pepper

Method

1. 1

   Boil the eggs for ten minutes and the rice for a quarter of an hour.

2. 2

   Chop the eggs into irregular pieces.

3. 3

   Remove the skin and bone of the fish.

4. 4

   Melt the butter in a saucepan, add the eggs, fish, and rice.

5. 5

   Stir over the fire until very hot.

6. 6

   Add curry powder, pepper, and salt just before serving.

7. 7

   Garnish with parsley and serve very hot.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 16. The excerpt below is the record exactly as published.

Kedgeree. — For this will be required; one pound of cold boiled fish, two ounces of butter, two eggs, one teacupful of rice, one teaspoonful of curry powder, one saltspoonful of salt, one-half saltspoonful of pepper

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