Kedgeree

Ingredients

• i lb. fish
• } lb. rice
• 2 oz. butter
• 2 hard-boiled eggs
• Pepper
• Salt

Method

1. 1

   Boil the rice as for curry.

2. 2

   Shred the fish finely and mix with rice, seasonings, and butter in a saucepan, stirring until hot.

3. 3

   Boil eggs, cut into small pieces, mix lightly with fish and rice, and serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 44. The excerpt below is the record exactly as published.

KEDGEREE. This is an excellent luncheon or supper dish, and will keep good for many days. SALT-FISH PIE. i lb. cold salt fish. 1 egg. 2 oz. butter. 1 lb. potatoes. 2 gills milk. Pepper. Break the fish into flakes, and mash the potatoes. Butter a pie-dish ; put into it first a layer of potatoes, and then one of fish ; sprinkle over them a little pepper and a few tiny pieces of butter ; repeat till all the fish and potatoes are used up, finishing with a layer of potatoes. Beat the egg, add to it the milk, and pour these over the fish and potatoes, put a few pieces of butter on the top, and bake in the oven or before the fire. Serve hot. FISH PUDDING. 6 oz. white fish. i 2 oz. butter. 2 oz. mashed potatoes. I Pepper and salt. Remove all skin and bone from the fish, break it into small pieces, and mash it with butter or dripping into a smooth paste, with the potatoes. Season to taste. Place the mixture in a shallow dish, putting some on the edge as a border. Smooth it on the top, with a broad knife dipped into hot water, and score it across. Bake in an oven, or before the fire, to a light brown. KEDGEREE. i lb. fish. } lb. rice. Pepper. 2 oz. butter. 2 hard-boiled eggs

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