Kedgeree

Ingredients

• Boil the rice in the usual manner
• Melt the butter in a stewpan
• add the onion
• season to taste with salt
• season to taste with pepper
• a grate of nutmeg
• Shell the eggs
• finely chopped parsley

Method

1. 1

   Chop the fat from the meat and boil the rice until tender.

2. 2

   Melt butter, fry onion until golden, add meat, then rice.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Chop egg whites and mix with kedgeree.

5. 5

   Dish up in a pyramid, sprinkle with yolks and parsley, and place in the oven for a few minutes.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 46. The excerpt below is the record exactly as published.

Boil the rice in the usual manner, so that when tender each grain will separate ; drain the rice when done. Melt the butter in a stewpan ; add the onion and fry a golden colour ; then add the meat and fry for a few minutes ; stir in the rice ; season to taste with salt and pepper and a grate of nutmeg. Shell the eggs ; chop the whites and mix with the kedgeree. Heap up the whole thoroughly and dish up in a pyramid form. Rub the yolks of eggs 133 THE DUDLEY RECIPES through a wire sieve and sprinkle over the kedgeree ; also sprinkle over some finely chopped parsley. Place the dish in the oven for a few minutes and send to table. If too dry, a few pieces of butter can be added before sprinkling with the hard egg-yolk. This will melt when the dish is placed in the oven. BOUT one pound of tender cold meat, one pound of potatoes, one tablespoonful of mush- room ketchup, one teaspoonful of chopped parsley, half a teaspoonful of breadcrumbs, two eggs, chopped, lemon juice, fat for frying, salt and pepper. Cut the meat into slices a quarter of an inch thick ; trim them cutlet shape. Put the slices on a dish and sprinkle with salt, pepper and parsley and pour over the ketchup. Wash, peel and boil the potatoes ; dry them and rub through a sieve ; beat up one egg and mix with the mash ; season with salt and pepper ; add the lemon juice or a little grated nutmeg. Cover well each slice of meat with mashed potatoes ; shape and smooth with a knife ; beat up the other egg ; dip each cutlet in the egg and crumb well. When set, egg and crumb again. Fry the cutlets in hot 134 CORNISH CUTLETS HOT MEAT DISHES fat a golden colour ; drain on a cloth ; dish up and garnish with fried parsley. BEEF HASH BOURGEOIS /~YNE pound of cold beef (sirloin, ribs or top side), four ounces of fresh or preserved mush- rooms, two ounces of cooked ham, two finely chopped shallots, one ounce of butter, one gill of half-glaze sauce, half a gill of tomato puree, seasoning, four potatoes cut in slices parboiled and fried in butter. Cut the meat into neat square slices about one inch in size ; cut the mushrooms into thin slices and the ham into dice. Fry the shallots in the butter without browning ; then add the ham and allow to fry a little, then the mushrooms ; lastly, add the meat and stir the whole carefully over the fire for a few seconds ; moisten with the brown sauce and tomato puree ; season with salt, pepper and a grate of nutmeg

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