Kegeree (Another)

Instructions

1. Boil 1 tablespoonful of rice very soft, and dry.
2. Boil 4 eggs hard and chop them fine.
3. Take the remains of any white fish that has been previously boiled and mince it fine. Boiled snook or cabeljou, if at the Cape, or any white fish will do.
4. Mix all well together.
5. Put the mixture in a stewing-pan with a lump of fresh butter, and stew till thoroughly hot, stirring constantly to prevent burning.
6. Season with pepper, salt, and cayenne. Take care not to make it too moist.
7. Time, six minutes after the rice is boiled.