Kedgeree or Kidgeree

Ingredients

• four ounces of rice
• nearly an equal quantity of cold fish
• an ounce or two of fresh butter
• a full seasoning of cayenne
• as much salt as may be required
• two slightly beaten eggs

Method

1. 1

   Boil rice until tender and dry.

2. 2

   Mix with cold fish flakes, butter, cayenne, and salt in a saucepan.

3. 3

   Heat gently, then stir in beaten eggs without boiling.

4. 4

   Serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 526. The excerpt below is the record exactly as published.

KEDGEREE OR KIDGEREE, AN INDIAN BREAKFAST DISH. Boil four ounces of rice tender and dry as for currie, and when it is cooled down put it into a saucepan with nearly an equal quantity of cold fish taken clear of skin and bone, and divided into very small flakes or scallops. Cut up an ounce or two of fresh butter and add it, with a full seasoning of cayenne, and as much salt as may be required. Stir the kedgeree constantly over a clear fire until it is very hot ; then mingle quickly with it two slightly beaten eggs

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