Kedgeree.
- Ingredients—The remains of cooked fish.
- An equal quantity of boiled rice.
- 2 hard-boiled eggs.
- A little butter.
- Pepper and salt.
Method.—Break the fish into flakes, removing all the bones.
Melt a little butter in a saucepan.
Put in the rice, fish, and the whites of the eggs cut small, pepper and salt.
Stir over the fire until quite hot.
Heap it on a hot dish in the form of a pyramid, and sprinkle over it the yolks of the eggs, rubbed through a wire sieve.