Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A famous breakfast or supper dish in England in the eighteenth and nineteenth centuries. The name comes from the Hindi, and the parent Indian dish is quite different.


  • 6 oz. (180 g.) long grain (Patna) rice, cooked so that each grain is dry and separate
  • about the same quantity of cooked smoked haddock, all bones and skin removed,


Lightly mix the rice, fish and eggs. Melt the butter in a saucepan without allowing it to colour. Stir in the kedgeree and stir and toss till hot through; or put in a covered dish with plenty of butter in a low oven.

To serve, pile the kedgeree in a flat dish, place a few pieces of unmelted b