Required: One ounce of butter or good beef dripping. Half a pound of nicely boiled rice. Half a pound of any kind of cold cooked fish. Salt and pepper. Two boiled eggs. Chopped parsley.

Melt the butter in a stewpan. Cook the rice until tender in a pan with plenty of fast boiling water. Remove all skin and bone from the fish and break it up into flakes.

Boil the eggs for at least fifteen minutes then separate the yolks from the whites and chop the latter coarsely.

Melt the butter, add to it the rice, fish, and white of egg. Season the mixture well, and make it thoroughly hot.

Pile it up on a hot dish, then rub the yolks of the eggs through a sieve, and garnish the kedgeree with alternate lines of yolk of egg and chopped parsley.