Kedgeree

Ingredients

• I teacupful cold boiled fish
• 1} tablespoonfuls rice
• 1 hard-boiled egg
• 1 teaspoonful butter or lard or ground nut oil if nothing else
• $ teaspoonful salt
• 1 pinch black or red pepper
• (A teaspoonful chopped parsley, a fresh tomato or half a tatassa)

Method

1. 1

   Throw the rice into a pint of boiling water and keep boiling till the rice is cooked but not mashy; this will take about twenty minutes for English rice and about eight minutes for native rice.

2. 2

   Strain off all the water and leave the rice to dry in the colander at the door of the oven.

3. 3

   With a fork break up the fish, freed from skin and bones; break the hard-boiled egg.

4. 4

   (If the tomato or tatassa (or both) are obtainable, cut them into small pieces, put them in the small frying pan, and turn them for a few moments over the fire with half-a-teaspoonful of butter, just to get rid of the moisture.) Mix together the fish, egg, rice, salt, pepper (the fried tomato and tatassa if available).

5. 5

   Put the teaspoonful of butter, lard or ground nut oil into the flat saucepan, add the mixture and toss on a slow fire until all the fat is absorbed.

6. 6

   This will take about five minutes, the saucepan being shaken the whole time until the mixture is perfectly dry.

7. 7

   Serve very hot.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 26. The excerpt below is the record exactly as published.

Kedgeree. (I). I teacupful cold boiled fish. 1} tablespoonfuls rice. 1 hard-boiled egg. 1 teaspoonful butter or lard or ground nut oil if no- thing else. $ teaspoonful salt. 1 pinch black or red pepper. (A teaspoon ful chopped pars- ley, a fresh tomato or half a tatas

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