Mix the baking soda and boiling water and pour into the butter-sugar mixture, beating well. Add the sugar and molasses (and honey if you wish), and continue beating until well blended. Put the butter in a large mixing bowl and beat until it is smooth and creamy. Sift the flour, cinnamon, ginger, and cloves together onto a piece of waxed paper. Grease and lightly flour an 8-inch square pan. Remove from the pan and use a fork to break up the fish into flakes. Cook for 1 to 2 minutes on each side, until the fish is opaque. Note: To cook and flake fish, heat 1 to 2 tablespoons of olive oil or butter in a sauté pan and add the fish. Stir in the milk and bring the mixture to the boiling point. Add salt and pepper to taste and a little more curry, if desired. Stir in the curry powder, savory, cooked rice, and flaked fish, mixing thoroughly. Heat the butter in a large skillet and quickly cook the onion and green pepper over medium heat, without browning them. It is easy to make, particularly if you have left over cooked fish.ġ/2 teaspoon curry powder (or more to taste)Ģ cups flaked cooked fish, such as sole or cod fillets (see notes) Kedgeree is too good to be a lost recipe. Its popularity was enormous for many, many years. It was embraced by the English and later by Americans, and has been served as a supper dish. In the eighteenth century, Kedgeree was very popular as an Indian breakfast dish. Oh goodness, this is my favorite recipe in the entire book! I have probably made this 10 times now and I just can't get enough of it, ladies. Bake the preheated oven for 20 to 25 minutes, until a knife inserted near the center comes out clean. Season with salt and pepper to taste, and sprinkle with the basil. Mix together the scalded cream and the eggs and pour over the onions. Put the onions in the pre baked pie shell.

Melt the butter in the skillet and sauté the onions until soft and tender. Bake for 15 minutes, or until lightly browned. Pierce the dough all around the bottom with a fork, and line with aluminum foil. Line a 9-inch pan with the rolled-out pastry dough. Just make sure you keep an eye on the boiling cream.ģ cups chopped green onion or scallions (tender white part with a little green) It might not be something you want to eat before a date, it's a great dish. 88Īccording to the author, you can add practically anything you like to this dish, including bacon. Pour into chilled blows or mugs, and garnish with a swirl of thinned sour cream. Refrigerate for at least 1 hour before serving. Add salt to taste and the chopped mint, stirring with a spoon to mix. Pulse the ingredients together just until roughly blended you will want to leave some pieces of cucumber unless you opt for a smoother consistency. Put the cucumbers, chicken broth, milk, cream, and lemon juice into a blender or food processor. Sour cream, thinned with a little milk, for garnish The first on the list of recipes from antiquity is perfect for the summertime! Says Cunningham, 'Think of this soup as 'the colder, the better,' especially on a warm summer evening.' I like it best not over blended when there are still some rough pieces of cucumber for texture.Ģ cucumbers, peeled, seeded, and coarsely chopped

Recipes lost to time