Kedgeree (4)

Ingredients

• 1 breakfast-cupful of well-washed rice
• four eggs
• a small piece of butter

Method

1. 1

   Boil rice until tender.

2. 2

   Boil eggs, chop, and mix with minced cold cooked fish.

3. 3

   Combine with rice, add butter, season, and heat until hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 179. The excerpt below is the record exactly as published.

1 breakfast-cupful of well-washed rice in 1 pint of water, and when it is well done strain off the water and put the rice in a stewpan with an equal bulk of cold cooked cleanly -boned fish. Over this sprinkle 1 table-spoonful of chopped parsley, two cleaned filleted and minced anchovies, three minced chillies, and salt and pepper to taste. Mix these well together, and soften with 2oz. or 3oz. of butter. Set the stewpan on the fire, let the Kedgeree get quite hot, and then serve with lemon, piquant, or tortue sauce. (4) Put 1 breakfast-cupful of well-washed rice in a sauce- pan with a little water and boil until quite tender. In the meantime, boil four eggs until quite hard, let them get cold, shell, chop up small, and mix them with some minced cold cooked fish. Put this mixture with the rice into a saucepan, add a small piece of butter

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