Cookery for every household

Pressing the crumbs well on. Fry them slowly in boiling fat until a golden brown colour. Unless the Scotch Eggs coating of sausage meat is thin and the eggs are fried slowly the pork will not be sufficiently cooked. When ready, cut the eggs in halves crosswise, and cut a small piece off the ends to make them stand. Stand each half on a round crohton of bread, place them on a hot dish, and pour brown or tomato sauce round. Garnish with small sprigs of parsley. Probable cost, Is. 1341. Scotch Eggs, 2 3 hard-boiled eggs. Seasoning. 4 to 6 oz. sausage meat. Egg and bread-crumbs. A little flour. Cut the hard-boiled eggs in halves lengthwise, and spread the flat side with sausage meat, seasoning with pepper and salt, and dusting them lightly with a little flour. Then egg and bread-crumb the eggs, and fry in boiling fat until a nice brown colour. Drain well, and dish on a hot dish with a dish paper under them. Serve hot, with or without gravy. Probable cost, 9 d. 1342. Stuffed Eggs with Cheese ((Eufs Farcls au Fromage) 6 hard-boiled eggs. 1 oz. butter. 2 oz. grated cheese. 1 table-sp. white sauce or cream. Salt. Pepper. - A pinch of nutmeg. A few browned breadcrumbs. 1 table-sp. melted butter 1 doz. round croutes of fried bread. Shell the eggs and cut them in halves crosswise. Slice off a little piece from the rounded end of each to enable them to stand, then take out the yolks and pass them through a wire sieve. Put the sieved yolks into a basin, and add to them the butter melted, cream or sauce, the grated cheese, and seasonings. Mix well, and fill the hollow of each half-egg with this mixture. Arrange it in a manner to imitate the yolk, and sprinkle them lightly with browned bread-crumbs. Place each half-egg on a small round croute of fried bread, sprinkle a little melted butter over each. and place them in the oven long enough to heat through. If preferred, a little sauce may be poured on the dish in which the eggs are served. Note. — There are many variations of this dish, as any nice savoury ingredient may be used instead of the cheese, such as chopped tongue, game, truffles, mushrooms, &c., or a tasty paste such as anchovy, shrimp, bloater, &c. The following recipes will give an idea of what can be done. Probable cost. Is. 1343. Stuffed Eggs with Game (CEufs Farcis au Gibier) Proceed as in last recipe, using 2 table-spoonfuls grated or chopped cooked game instead of the grated cheese, and good brown sauce instead of the white sauce. Pour a little strong stock od melted glaze round the dish after removing it from the oven. 1344. Stuffed Eggs with Nuts Proceed as in Recipe 1342, using 2 table-spoonfuls grated or chopped nuts instead of the grated cheese. Sprinkle the eggs with grated nuts instead of bread-crumbs, and place them on a bed of pur6e of spinach or potato instead of crofitons of bread. 1345. Stuffed Eggs with Salmon (CEufs Farcls au Saumon) Proceed as in Recipe 1342, using 2 table-spoonfuls cooked salmon finely chopped instead of the grated cheese. Pour a little good fish sauce into the dish before placing in the stuffed eggs, and omit the croutons. 1346. Stuffed Eggs, Fried