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Personal Chef Recipe KEGEREE.
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FRIED EELS.
EEL PIE.
COLLARED EEL.
EELS A LA TARTARE.
EELS EN MATELOTE.
FISH AND OYSTER PIE.
FISH CAKE.
BOILED FLOUNDERS.
FRIED FLOUNDERS.
GUDGEONS.
GURNET, or GURNARD.
BAKED HADDOCKS.
BOILED HADDOCK.
sending it to table.
BAKED WHITE HERRINGS.
KEGEREE.
TO BOIL LOBSTERS.
HOT LOBSTER.
LOBSTER SALAD.
LOBSTER (a la Mode Francaise).
LOBSTER CURRY (an Entree).
LOBSTER CUTLETS (an Entree).
LOBSTER PATTIES (an Entree).
POTTED LOBSTER.
BAKED MACKEREL.
BOILED MACKEREL.
BROILED MACKEREL.
FILLETS OF MACKEREL.
PICKLED MACKEREL.
GREY MULLET.
RED MULLET.

Personal Chef Recipes - by Mrs Beeton

KEGEREE.

Ingredients:Any cold fish
1 teacupful of boiled rice
1 oz. of butter
1 teaspoonful of mustard
2 soft-boiled eggs
salt and cayenne to taste.
Method:Pick the fish carefully from the bones, mix with the other ingredients, and serve very hot. The quantities may be varied according to the amount of fish used.
Time: 1/4 hour after the rice is boiled.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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