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Kedgeree

Kedgeree is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of left-over fish mixed with cooked rice, mustard and eggs that's typically served at breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: Kedgeree.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6

Rating:

Tags : British Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Kedgeree is a classic British recipe from the Victorian period for a breakfast dish of fish in a lightly-spiced and creamy rice base served in a bowl garnished with chopped hard-boiled eggs and herbs.

Original Recipe

269. INGREDIENTS.—Any cold fish, 1 teacupful of boiled rice, 1 oz. of butter, 1 teaspoonful of mustard, 2 soft-boiled eggs, salt and cayenne to taste.

Mode.—Pick the fish carefully from the bones, mix with the other ingredients, and serve very hot. The quantities may be varied according to the amount of fish used.

Time.—1/4 hour after the rice is boiled.

Average cost, 5d., exclusive of the fish.

Modern Redaction

Ingredients:

150g (about) left-over fish
200g cooked rice
30g butter
1 tsp English mustard
2 soft-boiled eggs, choped
sea salt and cayenne pepper, to taste

Method:

Reserve half the eggs for garnish.

Pick the fish meat from the bones then mix with the other ingredients. Fry briefly to warm through and season with salt and black pepper.

Though it's not in the original recipe here, it was traditional to add curry powder to a kedgeree. Personally I boil the rice in a milk and water mix with a little turmeric then add 2 tsp curry powder to the mixture as I fry.

Turn into a serving bowl than top with the reserved chopped eggs and some fresh herbs.

Find more Mrs Beeton Recipes Here and more Traditional Victorian Recipes Here