Note 94 — INDEX
Reading edition
No. 94. Kedgeree.—Flake remnants of cooked fish, free from bones and skin, add hard-boiled egg chopped, and a cup of steamed rice. Mix all well together, with cream or butter to 15 moisten, adding a little cayenne, salt and mustard. Put all into a saucepan and stir with a fork, until quite hot.