Captain Savage's Kedgeree

• 2 lbs cod
• water
• 5 hard-boiled eggs
• 1 cup rice
• pepper
• 1 tablespoon butter
• 1 cup milk

1. *Note if using 20th century unsalted cod skip this step.
2. Soak cod overnight to soften and remove salt.
3. Parboil, cool 15 minutes and throw off the water.
4. In kettle add fresh water (about 3 cups) rice and codfish.
5. Cook until rice is tender and fish flakes.
6. Add pepper to taste.
7. Add butter and milk, heat through.
8. Serve in bowls and garnish with chopped hardboiled eggs.

cod, water, eggs, rice, pepper, butter, milk

Taken from www.food.com/recipe/captain-savages-kedgeree-266291 (may not work)