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1919 - The International Jewish Cookbook

Kedgeree

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1919 - The International Jewish Cookbook
Kedgeree

Cut up in small pieces about a pound of any kind of cooked fish except herring.
Boil two eggs hard and chop up.
Take one cup of rice and boil in the following manner:--
After washing it well and putting it on in boiling water,
with a little salt, let it boil for ten minutes,
drain it almost dry and let it steam with the lid closely shut
for ten minutes longer without stirring.
Take a clean pot and put in the fish,
eggs,
rice,
a good dessertspoon of butter,
and pepper and salt to taste.
Stir over the fire until quite hot.
Press into a mould and turn it out at once and serve.