How to Make Breakfast - The Victorian Way

📖Order your copy of Mrs Crocombe’s cookery book here: 📖 Mrs Crocombe is busy making breakfast for Lord and Lady Braybrooke in the kitchens of Audley End House and Gardens. This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices. As the ‘jewel in the crown’ of the British Empire, the culture of the subcontinent influenced language, fashion and food in England in the 19th century. But Indian ingredients and techniques were difficult to come by in England, so dishes were adapted to suit English tastes and ingredients. Khichri became kedgeree. INGREDIENTS 200g cooked rice 200g unsmoked fish 50g unsalted butter ½-1 tsp cayenne pepper 1 tsp coarse grain salt 2 eggs Optional: A little cream Pickled or hard-boiled quail’s eggs Parsley and Brown shrimp for garnishing METHOD Poach your fish in a mixture of half water and half milk. You’ll know that the fish is ready when the flesh becomes opaque - ar