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Kedgeree

Kedgeree, or kidgeree, is an Indian dish, generally used for breakfast; it may be made of the cooked remains of such fish as turbot, salmon, brill, soles, John Dory, whiting, and shrimps. Boil three-quarters of a pound of rice in the same way as for curry. When soft and dry, put it into a saucepan, first with two ounces of butter, and afterwards with a quarter of a pound of the flesh of the fish, freed from skin and bone, and divided into small pieces. Season with cayenne, salt, and pepper--as much as may be required. Stir the kedgeree over the fire until quite hot, then add two well-beaten eggs, mix thoroughly, and serve at once. Time, until very hot, without boiling. Probable cost, 1s. Sufficient for half a dozen persons.