Eggs (Scotch)

Ingredients

• 1 lb. sausage taken out of skin
• Put in bowl with 0.5 lb. bread crumbs
• Chop parsley very fine
• Add seasoning if needed
• Wet mixture with switched egg
• Boil 4 eggs a quarter of an hour

Method

1. 1

   Take off shells.

2. 2

   Divide mixture in four, and cover each egg with it.

3. 3

   Then egg and bread-crumb, and fry a light brown.

4. 4

   Halve lengthwise.

5. 5

   Garnish with parsley, and serve with tomato sauce.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 91. The excerpt below is the record exactly as published.

Eggs (Scotch). i 11). sausage talcen out of skin. Put in liowl with ^ lb. bread crumbs. Chop parsley very fine; add seasoning if needwl. Wet mixture with switched egg. Boil 4 eggs a quarter of an hour

Cook this with the app: pantry check, scaling, and the assistant.