Kedgeree

Ingredients

• a quarter of a pound of rice
• two eggs hard
• two ounces of butter
• some cold boiled fish
• pepper and salt to taste

Method

1. 1

   Boil a quarter of a pound of rice.

2. 2

   While the rice is boiling, boil two eggs hard for ten minutes.

3. 3

   Take off all the shell and put them in a basin of cold water.

4. 4

   After which, cut them in halves, take out the yolks and cut the whites up in pieces to the shape of dice.

5. 5

   When the rice is ready put two ounces of butter in a stewpan, put it on the fire.

6. 6

   When the butter is melted, add the rice, and stir it well with a fork.

7. 7

   A spoon must not be used.

8. 8

   Take some cold boiled fish, break it in pieces, and carefully remove all the bones.

9. 9

   Add the fish, the whites of the eggs, pepper and salt to taste, mix it well together and turn it out on a hot dish.

10. 10

    Place a sieve over it, take the yolks of the eggs, and rub them through the sieve all over the fish and rice; it is now ready for serving.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 12. The excerpt below is the record exactly as published.

KEDGEREE. BOIL a quarter of a pound of rice. While the rice is boiling, boil two eggs hard for ten minutes. Take off all the shell and put them in a basin of cold water. After which, cut them in halves, take out the yolks and cut the whites up in pieces to the shape of dice. When the rice is ready put two ounces of butter in a stewpan, put it on the fire. When the butter is melted, add the rice, and stir it well with a fork. A spoon must not be used. Take some cold boiled fish, break it in pieces, and carefully remove all the bones. Add the fish, the whites of the eggs, pepper and salt to taste

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