Recipes > Seafood > Kedgeree



  • 1/2 pound cold fish
  • 1/4 pound boiled rice
  • 2 hard boiled eggs
  • 1 ounce butter
  • pepper
  • salt


Flake up the fish and mix it with the rice; shell the eggs and cut them in half, put the yolks on one side. Chop the whites and mix them with the rice and fish; season nicely and put into a saucepan with the butter, and stir until thoroughly hot. Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through. Serve hot.

Time: 5 minutes.


The Art of Living in Australia (1893).


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