Kedgeree

Ingredients

• 1 teacupful of well-picked dal
• loz. of butter
• a moderate quantity of salt
• two or three onions
• hard-boiled eggs

Method

1. 1

   Boil the rice for fifteen minutes, then add the dal and boil for five minutes longer.

2. 2

   Drain off the water, add butter and salt, and keep the saucepan on the side of the fire with the lid off for fifteen to twenty minutes.

3. 3

   Pile the Kedgeree on a hot dish, garnish with fried onions and hard-boiled eggs, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 180. The excerpt below is the record exactly as published.

teacupful of well- picked dal, and boil for five minutes longer. Drain off all the water, put in loz. of butter and a moderate quantity of salt, and keep the saucepan at the side of the fire with the lid off for fifteen or twenty minutes. Pile the Kedgeree on a hot dish, garnish with fried onions and hard-boiled eggs, and serve. (7) Soak Jib. of split peas in water, and when ready drain them ; put them with Jib. of well-washed rice into a sauce- pan, and a small quantity each of mace, ginger, and salt, pour in a sufficient quantity of cold water, and boil until es, tic., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 795 Kedgeree — continued. cooked ; then move the saucepan to the side of the fire, and dry off the moisture. Peel two or three onions

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