Kedgeree

Ingredients

• 1/2 lb. Cold Fish ....
• 1 lb. Boiled Rice
• 2 Hard Boiled Eggs
• 1 oz. Butter
• Pepper and Salt

Method

1. 1

   Flake the fish and mix it with the rice; shell the eggs and cut them in half, putting the yolks on one side.

2. 2

   Chop the whites and mix with the rice and fish; season nicely and put into a saucepan with the butter, stirring until thoroughly hot.

3. 3

   Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through.

4. 4

   Serve hot.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 192. The excerpt below is the record exactly as published.

KEDGEREE. \ lb. Cold Fish .... . U. i lb. Eoiled Rice . Id. 2 Hard Boiled Eggs . . 2d. 1 oz. Butter .... \\d. Pepper and Salt

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