English Kedgeree


  • Patna rice 4 oz.
  • water 2 quarts
  • salt 2 teaspoonfuls
  • cooked finnan-haddock, or other cooked fish, or cold boiled ham 4 oz.
  • hard-boiled eggs 1 or 2
  • butter 2 oz.
  • chopped watercress 2 teaspoonfuls, pepper, salt
  • a little tomato sauce or ketchup (1 dessertspoonful more or less according to taste).


  1. Boil the rice as you would for curry in boiling salted water.
  2. Remove all skin and bone from the fish and chop it finely.
  3. Chop up the white of the hard-boiled egg.
  4. Put the butter into a stewpan; when it is melted toss the rice in it with pepper and salt.
  5. Add the fish or meat and chopped white of egg.
  6. Stir a dessertspoonful of tomato ketchup or sauce into it.
  7. Toss all together over the fire till piping hot.
  8. Then stir in the chopped watercress,
  9. And serve quickly on a dish also piping hot, scattering the chopped or grated hard-boiled yolk of egg over the top.

Time: to cook about 30 minutes.