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Kedgeree - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook



Kedgeree - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Kedgeree

Time—¾ hour


½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, salt, cayenne pepper, and nutmeg to taste.

Boil the eggs hard, break the fish into small pieces, chop the white of egg and grate the yolks. 

When the boiled rice is dry, melt the butter in a stew-pan and add the rice, fish, white of egg, cayenne pepper, grated nutmeg, and salt. 

Mix well and serve on a hot dish, with the grated yolks sprinkled over.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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