A RECIPE
KEDGEREE Take 4oz cooked fish, 2oz rice, 1 hard-boiled egg, loz butter, salt, and pepper, chopped parsley. (The remains of any steamed or boiled fish may be used for this dish.) Cook the rice in fast-boiling water for twenty minutes, then drain. Flake the fish into small pieces, put butter in a small saucepan, and when melted add rice, fish, chopped egg-white, salt, and pepper. Stir until quite hot and serve garnished with sieved eggyolk and chopped parsley.
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https://paperspast.natlib.govt.nz/newspapers/WT19391107.2.42
Bibliographic details
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Waikato Times, Volume 125, Issue 20955, 7 November 1939, Page 5
Word count
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80A RECIPE Waikato Times, Volume 125, Issue 20955, 7 November 1939, Page 5
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