Kedgeree

Ingredients

• 1/2 lb. of cold fish
• 1 1/2 oz. of butter
• two hard boiled eggs
• pepper to taste
• salt to taste
• cayenne to taste
• 3oz. or 4oz. of cooked Patna rice

Method

1. 1

   Flake or mince the cold fish and stir in a pan with butter, hard boiled eggs cut into tiny dice, and seasonings.

2. 2

   Add cooked rice and stir well over the fire.

3. 3

   Serve very hot.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.

Kedgeree, or, more properly, Kitchri. For this, flake or mince |lb. of cold fish and stir it in a pan with a full l^oz. of butter, two hard boiled eggs cut into tiny dice, with pepper, salt, and cayenne to taste, adding in at the last 3oz. or 4oz. of cooked Patna rice

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