Kedgeree

Take equal quantities of rice &
fish flaked & free from bone or skin.
mix with butter
rather less than half the weight of the fish.
a good dust of cayenne, &
salt to taste.
Stir over a clear fire till very hot
then mix in a couple of lightly beaten eggs,
& serve when they are set –

The K. must not boil after the eggs go in –
prawns are very good for this dish or any fish –

 

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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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