Kedgeree

Ingredients

• Half-pound cooked finnan haddock
• Quarter-pound cooked rice
• Two ounces butter
• One hard-boiled egg
• Cayenne pepper, nutmeg, salt

Method

1. 1

   Wash, boil, and dry the rice.

2. 2

   Remove all skin and bones from the fish, and chop roughly.

3. 3

   Separate the white from the yolk of the egg; chop the white roughly; rub the yolk through a wire sieve.

4. 4

   Melt the butter in a stewpan; add the rice, fish, and white of egg.

5. 5

   When thoroughly heated, season with cayenne pepper, nutmeg, and salt.

6. 6

   Pile on a hot dish, and decorate with the sieved yolk.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 10. The excerpt below is the record exactly as published.

Kedgeree. Half-pound cooked finnan haddock. Quarter-pound cooked rice. Two ounces butter. One hard-boiled egg. Cayenne pepper, nutmeg, salt

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