Kedgeree

Ingredients

• three-quarters of a pound of rice
• two ounces of butter
• a quarter of a pound of the flesh of the fish
• cayenne to taste
• salt to taste
• pepper to taste
• two well-beaten eggs

Method

1. 1

   Boil rice as for curry.

2. 2

   Once soft and dry, mix with butter and fish pieces.

3. 3

   Season with cayenne, salt, and pepper.

4. 4

   Heat until hot, add beaten eggs, mix thoroughly, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 777. The excerpt below is the record exactly as published.

pepper to taste, let all boil up to- gether, and serve as hot as possible. Probable cost. Is. 6d. Sufficient for half a dozen persons. Kale, Sea, Boiled. — Let the kale Uc in cold water for half an hour, then wash and trim it, and tie in small bunches; put these into a good quantity of boiling water with some salt in it, and let the kale keep boiling until tender. Lift it out, drain the water from it, and send it to table with melted butter or white sauce. Time, about a quarter of an hour ; but it may be boiled a few minutes longer, if liked weU. done. Probable cost, lOd. per basket. Sufficient, four or five heads for each person. Kale, Sea, Stewed in Gravy.— Wash and trim the kale, and tie it in small bunches. Put it in boiling salt and water, and let it boil softly for six or eight minutes ; then take it out, drain it, and put it into a saucepan, with as much good brown gravy as will cover it. Let it remain untU tender, and serve with the gravy KAL ( 346 KET in which it was stewed poiired over it. Pro- hable cost of kale, lOd. or more per basket. .Sufficient, one basket for four or five persons. Kalteschale, Plum (a German dish for hot weather). — See Plum Kalteschale. Kebob. — This is an Indian dish, and is usually made of mutton, veal, or fowl. Its peculiarity is that it is cut into pieces, seasoned rather highly, then fastened together with skewers, and thus both cooked and served. For mutton kebobs, take either the loin or the best end of the neck. Remove the skin and fat, and cut the meat into steaks. Mix half a pint of fine bread-crumbs with a small nutmeg, gi'ated, a dessert-spoonful of powdered mixed herbs, a table- spoonful of salt, a tea- spoonful of pepper, and a small pinch of cayenne. Beat the yolks of three eggs. Dip the chops into these, and afterwards into the bread-crumbs, twice. Fasten them together in the position in which they were before they were cut, put a skewer through them, tie them to the spit, and roast before a clear fire. Baste them liberally with some good dripping and the con- tents of the pan. Have "half a pint of good brown gravy, thickened and flavoured, ready to pour over the mutton before sending it to table. Time, an hour and a half to roast. Probable cost, if made with foui/^ounds of the loin of mutton, 4s. Sufiicient for five or six persons. Kebobbed. Curry.— Fasten small pieces of veal or fowl alternately with slices of onion and pickled pork upon skewers, as in the last recipe. Sprinkle a little turmeric over the meat, and fry it, with a thinly-sliced onion, in butter, until lightly browned. Mix a table- spoonful of curry-powder smoothly with a pint of gi-a-^-y, and simmer it gently with two small onions, a clove of garlic, and an acid apple, imtil the vegetables are sufficiently tender to pass through a sieve. Put the gravy and the meat into a saucepan, season with salt and pepper, add a bay-leaf, and stew until the gravy is considerably reduced and very rich. Sen-e on a hot dish. Time, a few minutes to fry the meat ; an hour and a half to stew the gravy. Probable cost, 3s. Sufficient for three or four persons. Kebobbed Curry (another way). — Sec Cuny, Kebobbed. Kebobbed Meat, Cutcharee Sauce to Serve with {see Cfutcharee Sauce). Kebobbed Mutton or Veal.— Take two pounds of lean veal or mutton the third of an inch thick. Cut these into pieces about two inches square, and season them well with pepper, salt, and mixed spices. Slice two or three small onions or shallots very thinly, dip the moat into clarified butter, and put three or four pieces on a small skewer, with a little slice of onion or shallot between each. Fasten the skewers on a spit, and roast before a clear fire. Baste liberally, and serve the meat on a hot dish, with ric« boiled as for curry round it. If prefeorred, little pieces of pickled pork can be put . with' the veal. When this is done, the clarified butter may be dispensed with. Time, three-quarters of an hour to roast. Probable cost, 2s. 4d. Sufficient for three or four persons. Kedgeree. — Kedgeree, or kidgeree, is an Indian dish, generally used for breakfast ; it may be made of such fish as turbot, salmdn, biill, soles, John Dory, whiting, and shrimps. Boil three-quarters of a pound of rice in the same way as for curry. When soft and dry, put it into a saucepan, first -svith two ounces of butter, and afterwards with a quarter of a pound of the flesh of the fish, freed from skin and bone, and divided into small pieces. Season with cayenne, salt, and pepper — as much as may be required. Stir the kedgeree over the fii-e until quite hot, then add two well-beaten eggs

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