Smokie Kedgeree

Early Twentieth Century

Preparation info
  • For

    4

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

For her large family (seven children plus sundry holidaying relatives) my grandmother’s favourite way with smokies was to use them as a flavouring for filling carbohydrate (rice) while eking out expensive protein with boiled eggs from her hens.

Ingredients

  • 4 oz (125 g) cooked fish
  • 1 hard boiled egg
  • 1<

Method

Remove skin and bone from the fish, and flake roughly. Chop the white of egg. Melt the butter, and add the rice, fish, white of egg, and seasoning.

Mix well, and stir over the fire until steaming hot. Pile on a hot ashet, and sieve the yoke of egg over. Garnish with parsley.

Plain Cookery Recipes, published by Aberdeen School of Domestic Science.