Kedgeree or Khitchri

Ingredients

• Take a pound of cold cooked fish
• Clean and sift six ounces of rice
• Put a gallon of water into a pan
• with a dessertspoonful of salt
• Add the juice of half a lemon
• Melt three ounces of butter
• Boil three eggs hard

Method

1. 1

   Boil water with salt and lemon juice, add rice, and cook for 10-13 minutes.

2. 2

   Drain and let dry.

3. 3

   Crush hard-boiled eggs, melt butter, stir in rice and fish, season with pepper and salt, and add crushed eggs.

4. 4

   Serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 78. The excerpt below is the record exactly as published.

Kedgeree or Khitchri. — Take a pound of cold cooked fish, and divide it into small pieces with a fork. Clean and sift six ounces of rice. Put a gallon of water into a pan with a dessertspoonful of salt. Add the juice of half a lemon to preserve the whiteness of the rice. When the water is at a really galloping boil throw in the rice, and stir it round with a wooden spoon. Watch the clock for ten minutes, KEDGEREE OR KHITCHRI I 2 I stirring every now and then. After ten minutes test a few grains by pinching them between the finger and thumb. As soon as soft, which will probably be in twelve or thirteen minutes, stop the boiling instantly by a dash of cold water. Immediately take the pan off the fire, and drain off every drop of water from the rice. Leave the rice in the hot dry pan in front of the fire, cover it with a folded cloth instead of the lid, shake the pan now and then, and after ten minutes the rice will be dry and the grains separate. (If the Kedgeree is wanted for breakfast all this can be done overnight.) Boil three eggs hard, and with a fork crush the whites and yolks together into a coarse mince. Melt three ounces of butter

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