Taste the world right in your kitchen with English recipes
queen elizabeth cake
1 cup boiling water
1 cup chopped dates
1 teaspoon baking soda
1/4 cup butter or shortening
1 cup granulated sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup nuts, chopped
1 1/2 cups sifted flour
1 teaspoon baking powderAdd the baking soda to the dates and pour the boiling water over them. Set aside to cool. cream shortening. Add sugar and blend well. Beat in the egg and vanilla extract. Mix and sift the flour, baking powder and salt and add alternately to the creamed ingredients with the cooled date mixture and nuts. Bake in a greased 12 x 9-inch pan at 350 degrees F for 30 to 35 minutes. Prepare icing.When cake is done, remove from oven and spread icing over hot cake. Return to oven until icing is golden brown.Icing
5 tablespoons brown sugar
2 tablespoons cream
3 tablespoons butter
1/2 cup coconutMix in a small pan and boil for three minutes. Pour and spread over cake. Return cake to oven for a few minutes.
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1 cup boiling water
1 cup chopped dates
1 teaspoon baking soda
1/4 cup butter or shortening
1 cup granulated sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup nuts, chopped
1 1/2 cups sifted flour
1 teaspoon baking powderAdd the baking soda to the dates and pour the boiling water over them. Set aside to cool. cream shortening. Add sugar and blend well. Beat in the egg and vanilla extract. Mix and sift the flour, baking powder and salt and add alternately to the creamed ingredients with the cooled date mixture and nuts. Bake in a greased 12 x 9-inch pan at 350 degrees F for 30 to 35 minutes. Prepare icing.When cake is done, remove from oven and spread icing over hot cake. Return to oven until icing is golden brown.Icing
5 tablespoons brown sugar
2 tablespoons cream
3 tablespoons butter
1/2 cup coconutMix in a small pan and boil for three minutes. Pour and spread over cake. Return cake to oven for a few minutes.
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black fruitcake
This is an English cake. It is also known as Dark Fruitcake, English Fruitcake and Merry Christmas Cake.1/4 pound candied citron
1/8 pound candied lemon peel
1/8 pound candid orange peel
1/2 pound candied cherries
1 pound candied pineapple
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/2 cup dark rum, cognac, sherry or Madeira
1/4 pound blanched shelled pecans
1/4 pound shelled walnuts or pecans
2 cups sifted all-purpose flour
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon milk
1 teaspoon almond extractPrepare fruits and nuts a day ahead. Sliver the citron, lemon and orange peel into very thin strips cut cherries in half and pineapple in thin wedges. Set aside. Pick over raisins and currants to eliminate stray stems or seeds add rum, cognac, sherry or Madeira, and soak overnight. Chop almonds and walnuts or pecans coarsely. Set them aside, also.The following day, grease a 10-inch tube pan, four 1-pound coffee cans, or 2 bread pans measuring 9 x 5 x 3 inches. Line with brown paper.To make the cake, mix 1/2 cup of the sifted flour with all the fruits and nuts in a large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in granulated sugar and brown sugar, a little at a time, until mixture is smooth. Stir in the eggs, milk, almond extract and flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked. Bake at 275 degrees F. A tube pan that uses all the batter will take 3 1/4 hours. The bread pans, which will each hold half the batter, will take 2 1/4 hours. The coffee cans, which each hold one-fourth of the batter, will take 2 hours.Remove cakes from oven, let stand 30 minutes, then turn out onto cake racks. Peel off the brown paper very carefully. The four small, round cakes make attractive Christmas gifts.To age fruitcakes, allow at least four weeks. Wrap each cake in several layers of cheesecloth well soaked in rum, cognac, sherry or Madeira. Place in an airtight container, such as a large crock or kettle, and cover tightly. If cheesecloth dries out, moisten it with a little of the wine or spirits. Do not overdo it. The cakes should be firm, not soft, at the end of the aging period. This will make them easy to slice in neat, compact slices. If you wish to frost fruitcakes after they have been properly aged, cover the top first with Almond Paste, then with Milk Frosting. To decorate, make a garland of candied cherries, slivered angelica, and blanched whole almonds around the edge of the cake.Almond Paste
1 pound blanched almonds
1 pound confectioners sugar, sifted
3 egg whites
1 teaspoon almond extract or 2 teaspoons rose waterWork almonds through a food grinder or blend in an electric blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture.Milk Frosting
1 1/2 cups granulated sugar
1/2 cup milk
1 teaspoon butter
1/2 teaspoon vanilla extractCombine sugar, milk and butter in a saucepan. Cook, stirring constantly, until mixture begins to boil. Then boil, without stirring, until a few drops tested in cold water form a soft ball. Remove from heat, stir in vanilla extract, and beat until frosting is of spreading consistency. Spread over top of cake letting it dribble down the sides. If frosting becomes too stiff to spread, melt in top of double boiler over boiling water, then beat again.
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This is an English cake. It is also known as Dark Fruitcake, English Fruitcake and Merry Christmas Cake.1/4 pound candied citron
1/8 pound candied lemon peel
1/8 pound candid orange peel
1/2 pound candied cherries
1 pound candied pineapple
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/2 cup dark rum, cognac, sherry or Madeira
1/4 pound blanched shelled pecans
1/4 pound shelled walnuts or pecans
2 cups sifted all-purpose flour
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon milk
1 teaspoon almond extractPrepare fruits and nuts a day ahead. Sliver the citron, lemon and orange peel into very thin strips cut cherries in half and pineapple in thin wedges. Set aside. Pick over raisins and currants to eliminate stray stems or seeds add rum, cognac, sherry or Madeira, and soak overnight. Chop almonds and walnuts or pecans coarsely. Set them aside, also.The following day, grease a 10-inch tube pan, four 1-pound coffee cans, or 2 bread pans measuring 9 x 5 x 3 inches. Line with brown paper.To make the cake, mix 1/2 cup of the sifted flour with all the fruits and nuts in a large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in granulated sugar and brown sugar, a little at a time, until mixture is smooth. Stir in the eggs, milk, almond extract and flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked. Bake at 275 degrees F. A tube pan that uses all the batter will take 3 1/4 hours. The bread pans, which will each hold half the batter, will take 2 1/4 hours. The coffee cans, which each hold one-fourth of the batter, will take 2 hours.Remove cakes from oven, let stand 30 minutes, then turn out onto cake racks. Peel off the brown paper very carefully. The four small, round cakes make attractive Christmas gifts.To age fruitcakes, allow at least four weeks. Wrap each cake in several layers of cheesecloth well soaked in rum, cognac, sherry or Madeira. Place in an airtight container, such as a large crock or kettle, and cover tightly. If cheesecloth dries out, moisten it with a little of the wine or spirits. Do not overdo it. The cakes should be firm, not soft, at the end of the aging period. This will make them easy to slice in neat, compact slices. If you wish to frost fruitcakes after they have been properly aged, cover the top first with Almond Paste, then with Milk Frosting. To decorate, make a garland of candied cherries, slivered angelica, and blanched whole almonds around the edge of the cake.Almond Paste
1 pound blanched almonds
1 pound confectioners sugar, sifted
3 egg whites
1 teaspoon almond extract or 2 teaspoons rose waterWork almonds through a food grinder or blend in an electric blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture.Milk Frosting
1 1/2 cups granulated sugar
1/2 cup milk
1 teaspoon butter
1/2 teaspoon vanilla extractCombine sugar, milk and butter in a saucepan. Cook, stirring constantly, until mixture begins to boil. Then boil, without stirring, until a few drops tested in cold water form a soft ball. Remove from heat, stir in vanilla extract, and beat until frosting is of spreading consistency. Spread over top of cake letting it dribble down the sides. If frosting becomes too stiff to spread, melt in top of double boiler over boiling water, then beat again.
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salmagundi salad
This became known as "salad-magundy" and "Solomon Gundy" in the United States. It is best made in a glass bowl so that the colors can be seen.1 small bunch fresh spinach (or
other greens), washed and shredded
1 can anchovies, minced
4 cups diced cooked chicken
1 cup diced Smithfield or other smoked ham
4 stalks celery, chopped
6 hard cooked eggs, whites and
yolks chopped separately
3 lemons
1 cup chopped parsley
2 tablespoons grated fresh horseradishPlace spinach in bottom of the bowl for a green "bed." Add in layers the anchovies, chicken, ham, celery, egg whites and yolks, and pulp and chopped peel from 2 of the lemons. Thinly slice remaining lemon. Top bowl with parsley, put the horseradish in a mound in the center, and surround it with overlapping lemon slices.Dressing
2 tablespoons Dijon mustard
1/2 to 3/4 cup olive oil
3 tablespoons lemon juice
1 egg, beaten
Salt, to taste
Pepper, to tasteBeat together all ingredients. Pour into a bowl and serve with the salad.Makes 4 to 8 servings.
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This became known as "salad-magundy" and "Solomon Gundy" in the United States. It is best made in a glass bowl so that the colors can be seen.1 small bunch fresh spinach (or
other greens), washed and shredded
1 can anchovies, minced
4 cups diced cooked chicken
1 cup diced Smithfield or other smoked ham
4 stalks celery, chopped
6 hard cooked eggs, whites and
yolks chopped separately
3 lemons
1 cup chopped parsley
2 tablespoons grated fresh horseradishPlace spinach in bottom of the bowl for a green "bed." Add in layers the anchovies, chicken, ham, celery, egg whites and yolks, and pulp and chopped peel from 2 of the lemons. Thinly slice remaining lemon. Top bowl with parsley, put the horseradish in a mound in the center, and surround it with overlapping lemon slices.Dressing
2 tablespoons Dijon mustard
1/2 to 3/4 cup olive oil
3 tablespoons lemon juice
1 egg, beaten
Salt, to taste
Pepper, to tasteBeat together all ingredients. Pour into a bowl and serve with the salad.Makes 4 to 8 servings.
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scotch broth
1 (1 1/2 pound) boneless lamb shoulder
6 cups water
1/2 cup barley
1 tablespoon salt
1/2 teaspoon pepper
3 carrots, sliced
2 stalks celery, sliced
2 medium onions, chopped
1 cup diced rutabaga or turnip
Minced parsleyTrim fat from lamb cut lamb into 3/4-inch cubes. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven reduce heat. Cover and simmer 1 hour.Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables are tender, about 30 minutes. Skim fat if necessary. Sprinkle with parsley.Yields 6 servings.
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1 (1 1/2 pound) boneless lamb shoulder
6 cups water
1/2 cup barley
1 tablespoon salt
1/2 teaspoon pepper
3 carrots, sliced
2 stalks celery, sliced
2 medium onions, chopped
1 cup diced rutabaga or turnip
Minced parsleyTrim fat from lamb cut lamb into 3/4-inch cubes. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven reduce heat. Cover and simmer 1 hour.Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables are tender, about 30 minutes. Skim fat if necessary. Sprinkle with parsley.Yields 6 servings.
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scotch eggs
Scotch eggs are served in most pubs throughout England as a snack. In Scotland, they are served for breakfast. They are also wonderful for picnics.4 medium eggs (at room temperature)
1 pound bulk pork sausage
1 cup all-purpose flour seasoned with
salt and freshly-ground pepper
2 eggs, lightly beaten
2 cups fine, dry breadcrumbs
Oil (for deep frying)Pierce each egg with a pin at its rounded end. Place eggs carefully into a pan and cover with cold water. Bring to a boil and when the water is really bubbling, immediately cover with the pan lid and remove from the heat. Leave them for 10 minutes, then run cold water over and around the eggs in the pan for 2 minutes. While the water is running onto them, crack them so that some of the moisture gets in. Peel the eggs carefully.Divide the sausage meat into four equal pieces and roll each out on a lightly floured surface into a 5- to 6-inch circle.Put seasoned flour in one bowl, the egg-milk mixture in the second, and breadcrumbs in the third. Dip a shelled egg into the egg mixture, then in flour. Repeat with each shelled egg. Now place each egg onto a circle of sausage meat and bring up the sides to enclose egg completely. Hold it in both hands and squeeze gently to eliminate the air. Dip each ball into the egg mixture and finally roll each in the breadcrumbs.Heat oil to 375 degrees F to 400 degrees F.Fry 2 eggs at a time until each egg is a deep brown all over, about 10 minutes. Remove with slotted spoon and drain on paper towels. Repeat with remaining 2 balls.To serve as a main course dish, halve each ball. As an appetizer, quarter each ball.Serve with English mustard. These can be made 3 days ahead and refrigerated, but not frozen.
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Scotch eggs are served in most pubs throughout England as a snack. In Scotland, they are served for breakfast. They are also wonderful for picnics.4 medium eggs (at room temperature)
1 pound bulk pork sausage
1 cup all-purpose flour seasoned with
salt and freshly-ground pepper
2 eggs, lightly beaten
2 cups fine, dry breadcrumbs
Oil (for deep frying)Pierce each egg with a pin at its rounded end. Place eggs carefully into a pan and cover with cold water. Bring to a boil and when the water is really bubbling, immediately cover with the pan lid and remove from the heat. Leave them for 10 minutes, then run cold water over and around the eggs in the pan for 2 minutes. While the water is running onto them, crack them so that some of the moisture gets in. Peel the eggs carefully.Divide the sausage meat into four equal pieces and roll each out on a lightly floured surface into a 5- to 6-inch circle.Put seasoned flour in one bowl, the egg-milk mixture in the second, and breadcrumbs in the third. Dip a shelled egg into the egg mixture, then in flour. Repeat with each shelled egg. Now place each egg onto a circle of sausage meat and bring up the sides to enclose egg completely. Hold it in both hands and squeeze gently to eliminate the air. Dip each ball into the egg mixture and finally roll each in the breadcrumbs.Heat oil to 375 degrees F to 400 degrees F.Fry 2 eggs at a time until each egg is a deep brown all over, about 10 minutes. Remove with slotted spoon and drain on paper towels. Repeat with remaining 2 balls.To serve as a main course dish, halve each ball. As an appetizer, quarter each ball.Serve with English mustard. These can be made 3 days ahead and refrigerated, but not frozen.
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scotch marmalade
4 oranges
2 lemons
2 grapefruit
2 1/2 quarts water
7 pounds granulated sugarBoil fruit whole in the water for 1/2 hour. Cool and remove pulp. Put skins and all through a grinder, then measure back into the pot and add water to make 3 quarts. Boil for 45 minutes. Add sugar. Boil again for 15 minutes. Put into sterilized jars and seal with paraffin. Serve with shortbread, scones or oat cakes.
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4 oranges
2 lemons
2 grapefruit
2 1/2 quarts water
7 pounds granulated sugarBoil fruit whole in the water for 1/2 hour. Cool and remove pulp. Put skins and all through a grinder, then measure back into the pot and add water to make 3 quarts. Boil for 45 minutes. Add sugar. Boil again for 15 minutes. Put into sterilized jars and seal with paraffin. Serve with shortbread, scones or oat cakes.
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brandy snaps
These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.1/2 cup butter or margarine
1/2 cup dark corn syrup
1/3 cup packed brown sugar
2 teaspoons brandy
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 cup chilled whipping cream
2 tablespoons confectioners’ sugar
1 tablespoon brandyPreheat oven to 350 degrees F.Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger gradually stir into syrup mixture. Drop dough by teaspoonsful about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.Beat whipping cream and confectioners sugar in chilled bowl until stiff fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.Makes about 30. Store unfilled cookies in an airtight container.
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These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.1/2 cup butter or margarine
1/2 cup dark corn syrup
1/3 cup packed brown sugar
2 teaspoons brandy
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 cup chilled whipping cream
2 tablespoons confectioners’ sugar
1 tablespoon brandyPreheat oven to 350 degrees F.Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger gradually stir into syrup mixture. Drop dough by teaspoonsful about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.Beat whipping cream and confectioners sugar in chilled bowl until stiff fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.Makes about 30. Store unfilled cookies in an airtight container.
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shortbread with cumberland rum butter
1/2 cup unsalted butter (at room temperature)
1 1/4 cups all-purpose flour, sifted
Superfine sugar (for dusting)
1 cup unsalted butter
2 1/4 cups dark brown sugar
1/4 teaspoon grated nutmeg
1/3 cup dark Jamaican rumPreheat oven to 300 degrees F.In a large bowl beat the butter with a wooden spoon until it is soft, then continue beating while adding sugar then the flour. When it gets hard to handle, bring it together with the spoon and make into a ball with your hands. Transfer to a working surface that has been lightly dusted with superfine sugar. Quickly and lightly roll out about 1/8 inch thick. You may need to dust the rolling pin with sugar, also. With a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet. Bake on a high shelf in the oven for about 30 minutes, until they are a pale golden color — no darker. Cool the cookies on a wire rack and dust them with some superfine sugar. When cool, store in an airtight container.Melt the butter in a small heavy-bottom saucepan over low heat. As butter is melting, put the sugar in a large mixing bowl and remove all lumps by pressing them out with your hands or a wooden spoon. Add nutmeg. Pour on the rum and mix well. Pour on the melted butter and stir in well. Put mixture into a glass bowl, cover the surface with wax paper and, when cool, place in the refrigerator until serving time.
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1/2 cup unsalted butter (at room temperature)
1 1/4 cups all-purpose flour, sifted
Superfine sugar (for dusting)
1 cup unsalted butter
2 1/4 cups dark brown sugar
1/4 teaspoon grated nutmeg
1/3 cup dark Jamaican rumPreheat oven to 300 degrees F.In a large bowl beat the butter with a wooden spoon until it is soft, then continue beating while adding sugar then the flour. When it gets hard to handle, bring it together with the spoon and make into a ball with your hands. Transfer to a working surface that has been lightly dusted with superfine sugar. Quickly and lightly roll out about 1/8 inch thick. You may need to dust the rolling pin with sugar, also. With a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet. Bake on a high shelf in the oven for about 30 minutes, until they are a pale golden color — no darker. Cool the cookies on a wire rack and dust them with some superfine sugar. When cool, store in an airtight container.Melt the butter in a small heavy-bottom saucepan over low heat. As butter is melting, put the sugar in a large mixing bowl and remove all lumps by pressing them out with your hands or a wooden spoon. Add nutmeg. Pour on the rum and mix well. Pour on the melted butter and stir in well. Put mixture into a glass bowl, cover the surface with wax paper and, when cool, place in the refrigerator until serving time.
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shrewsbury cakes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
Ground nutmeg (optional)Stir together flour, baking soda, cream of tartar, cinnamon, and nutmeg set aside. Beat butter with an electric mixer on high speed for 30 seconds. Add sugar beat until fluffy. Add eggs beat well. Add flour mixture beat until well mixed. Divide dough in half. Chill, covered, 1 hour.Roll dough 1/8 to 1/4 inch thick on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter. Place on ungreased cookie sheet. Sprinkle with nutmeg, if desired. Bake in a 375 degree F oven for 7 to 9 minutes or until very light brown.Makes about 70 cookies.
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2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
Ground nutmeg (optional)Stir together flour, baking soda, cream of tartar, cinnamon, and nutmeg set aside. Beat butter with an electric mixer on high speed for 30 seconds. Add sugar beat until fluffy. Add eggs beat well. Add flour mixture beat until well mixed. Divide dough in half. Chill, covered, 1 hour.Roll dough 1/8 to 1/4 inch thick on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter. Place on ungreased cookie sheet. Sprinkle with nutmeg, if desired. Bake in a 375 degree F oven for 7 to 9 minutes or until very light brown.Makes about 70 cookies.
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smoked haddock with rice
This was originally an Indian dish that the English adopted. It can be served for brunch or supper.4 hardboiled eggs
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1 pound smoked haddock or cod
1 large onion, chopped
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
Minced parsleySeparate egg yolks from whites. Press yolks through sieve chop whites. Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork cover and let steam 5 to 10 minutes.Cover fish with cold water. Heat to boiling reduce heat. Cover and simmer 10 minutes drain. Break fish into large flakes with fork, removing any bones and skin. Keep warm.Cook and stir onion in butter in 10-inch skillet until tender. Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper. stir in flaked fish gently. Serve on heated platter sprinkle with egg yolk and parsley.Yields 8 servings.
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This was originally an Indian dish that the English adopted. It can be served for brunch or supper.4 hardboiled eggs
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1 pound smoked haddock or cod
1 large onion, chopped
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
Minced parsleySeparate egg yolks from whites. Press yolks through sieve chop whites. Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork cover and let steam 5 to 10 minutes.Cover fish with cold water. Heat to boiling reduce heat. Cover and simmer 10 minutes drain. Break fish into large flakes with fork, removing any bones and skin. Keep warm.Cook and stir onion in butter in 10-inch skillet until tender. Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper. stir in flaked fish gently. Serve on heated platter sprinkle with egg yolk and parsley.Yields 8 servings.
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