Kedgeree. — Kedgeree, or kidgeree, is an
Indian dish, generally used for breakfast ; it
may be made of such fish as turbot, salmdn,
biill, soles, John Dory, whiting, and shrimps.
Boil three-quarters of a pound of rice in the
same way as for curry. When soft and dry,
put it into a saucepan, first -svith two ounces of
butter, and afterwards with a quarter of a
pound of the flesh of the fish, freed from
skin and bone, and divided into small pieces.
Season with cayenne, salt, and pepper — as
much as may be required. Stir the kedgeree
over the fii-e until quite hot, then add two
well-beaten eggs✪ Kedgeree, mix thoroughly, and serve
at once. Time, until very hot, without boil-
ing. Probable cost, Is. Sufficient for haM
a dozen persons.
Kedgeree, Fish, {^ce Fish Kedgeree).
Kentish Cherries, Compote of [see
Cherries, Kentish, Compote of).
Kentish Suet Pudding. — Shred a
quarter of a pound of beef suet very finely,
add a pinch of salt, and ten ounces of fine flour ;
mix thoroughly, and make up into a paste, by
the addition of an egg beaten up with a little
cold water✪ Kentish Suet Pudding. Put the whole into a floured cloth,
tie it securely, plunge it into boiling water,
and boil quickly for an hour and a half. This
pudding is very good with a jar of jam emptied
over it, or eaten with hot gravy and boiled
meat. If nny is left, it may be toasted before
the fire until brightly browned, and served with
the same accompaniments as before. Probable
cost, 4d. Sufficient for five or six persons.
Kerry Buttermilk.^ — Hang tliree quarts
of buttermilk, tied in a cheesecloth, in a cool
airy situation. Put a basin under it for the
whey to drip into, and let it remain for three
days. Mix a glassful of brandy with the
thickened whey, and half a pound, or more,
if liked, of raspberry jam. Stir in a little
pounded sugar✪ Kerry Buttermilk, whisk thoroughly, and serve
in a glass dish. Probable cost, 8d., exclu-
sive of the brandy. Sufficient for half a
dozen persons.
Ketchup. — Good home-made ketchup is a
most valuable addition to the storeroom, and
a good housekeeper will always look with pride
upon it as it stands, in closely-corked bottles,
neatly labelled, upon her shelves, feeling as she
may that she possesses close at hand the means
of imparting a delicious flavour to her sauces
and gravies without at the same time placing
any deleterious compounds before her friends.
Though excellent preparations are no doubt
sold by respectable dealers, the superiority of
ketchup when made at home is undisputed,
and the comfortable certainty attending its use
is so groat, that we would earnestly recommend
every lady who has the time and opportunity
to do so, to superintend personally the manu-
factirre of that which is used in her kitchcH.
It is not well, however, to make a very large
quantity, as it is rarely improved by being
long kept. Ketchup should be stored in a cool
KET
(347)
KID
Page 779 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Kedgeree. — Kedgeree, or kidgeree, is an Indian dish, generally used for breakfast ; it may be made of such fish as turbot, salmon, brill, soles, John Dory, whiting, and shrimps. Boil three-quarters of a pound of rice in the same way as for curry. When soft and dry, put it into a saucepan, first with two ounces of butter, and afterwards with a quarter of a pound of the flesh of the fish, freed from skin and bone, and divided into small pieces. Season with cayenne, salt, and pepper — as much as may be required. Stir the kedgeree over the fire until quite hot, then add two well-beaten eggs, mix thoroughly, and serve at once. Time, until very hot, without boiling. Probable cost, Is. Sufficient for half a dozen persons.
Kedgeree, Fish, {^ce Fish Kedgeree).
Kentish Cherries, Compote of [see Cherries, Kentish, Compote of).
Kentish Suet Pudding. — Shred a quarter of a pound of beef suet very finely, add a pinch of salt, and ten ounces of fine flour ; mix thoroughly, and make up into a paste, by the addition of an egg beaten up with a little cold water. Put the whole into a floured cloth, tie it securely, plunge it into boiling water, and boil quickly for an hour and a half. This pudding is very good with a jar of jam emptied over it, or eaten with hot gravy and boiled meat. If any is left, it may be toasted before the fire until brightly browned, and served with the same accompaniments as before. Probable cost, 4d. Sufficient for five or six persons.
Kerry Buttermilk.^ — Hang three quarts of buttermilk, tied in a cheesecloth, in a cool airy situation. Put a basin under it for the whey to drip into, and let it remain for three days. Mix a glassful of brandy with the thickened whey, and half a pound, or more, if liked, of raspberry jam. Stir in a little pounded sugar, whisk thoroughly, and serve in a glass dish. Probable cost, 8d., exclusive of the brandy. Sufficient for half a dozen persons.
Ketchup. — Good home-made ketchup is a most valuable addition to the storeroom, and a good housekeeper will always look with pride upon it as it stands, in closely-corked bottles, neatly labelled, upon her shelves, feeling as she may that she possesses close at hand the means of imparting a delicious flavour to her sauces and gravies without at the same time placing any deleterious compounds before her friends. Though excellent preparations are no doubt sold by respectable dealers, the superiority of ketchup when made at home is undisputed, and the comfortable certainty attending its use is so great, that we would earnestly recommend every lady who has the time and opportunity to do so, to superintend personally the manufacture of that which is used in her kitchen. It is not well, however, to make a very large quantity, as it is rarely improved by being long kept. Ketchup should be stored in a cool
KET
(347)
KID
Records on this page
KedgereeKentish Suet PuddingKerry ButtermilkRaspberry Whey Dessert