Sausage Eggs

Ingredients

• 3 hard-boiled eggs.
• 1 raw egg.
• 1 lb. sausage meat.
• Salt and pepper.
• 1 lb. breadcrumbs.
• A little nutmeg.

Method

1. 1

   Skin the sausages and put into a bowl with the breadcrumbs and seasonings, and moisten with the raw egg.

2. 2

   Divide this mixture in three, and with floured hands roll round each hard-boiled egg.

3. 3

   Fry in hot fat, and cut across, putting each half on a round of buttered toast, or serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 31. The excerpt below is the record exactly as published.

1 lb. breadcrumbs. | 1 oz. butter. Milk. Peel potatoes, and when cooked mash them with butter, crumble the bread, beat eggs, and mix all together well with a little milk ; pour into a deep dish, score the top, and bake till nicely browned. Mrs. Campbell, Garnethill, Glasgow. CARROTS (Fried). (With kind permission of Andrew Glendinning, Esq., London.) Carrots. I Batter. Fat. Boil the carrots until soft in their skins. Then pare them neatly, and cut in slices about one-sixth of an inch thick. Dip the slices in a thin batter of eggs, milk, and flour, and fry in butter or oil, seasoning with pepper and salt. CAULIFLOWER WITH TOMATO SAUCE. (With kind permission of Andrew Glendinning, Esq., London.) Cauliflower. | 5 cupful of cream. 1 tablespoonful of flour. | 1 pint of strained stewed tomatoes. Steam a cauliflower until tender. Thicken the strained toma- toes with flour mixed with the cream. Boil for a few minutes and pour over the cauliflower while hot. 84 STUFFED TOMATOES. 3 tomatoes. 2 ozs. ham. i oz. bread, i onion. Salt, pepper. Cayenne. * egg. Paste. 2 ozs. flour, i oz. butter. $ teaspoonful baking powder. Chop the ham and onion quite small and put it into a small saucepan. Slip a thin slice or lid off the stem end of the tomato. Carefully scoop out the pulp and put it all into the pan. Stew slowly with a close lid on for io minutes. Season to taste. Stir in the grated bread. Beat and add the egg and keep stir- ring till it thickens, about 3 minutes. Lift the cooked mixture carefully into the tomato shells. Rub the butter lightly into the flour and powder, and make a firm paste with water. Roll out and line six patty pans. Bake a pale brown. Place a tomato in three of them, and what is left over pile up in the remaining three. Warm them through (2 minutes) in a hot oven, and serve hot. Hot buttered toast may be used instead of the paste cases. Mrs. Stratton, Elmwood, Motherwell. STUFFED TOMATOES. Tomatoes. I Parsley, sweet herbs. Cheese. Salt. Chopped onion. | 2 eggs. Halve the tomatoes and take out some of the inside. Prepare stuffing with the other ingredients, mix with the eggs. Fill the tomatoes, sprinkle breadcrumbs over, and put a piece of butter on top. Bake in a quick oven. Mrs. Harris, Kinross. OMELETTES BOULETTES. ^ lb. beef steak. 2 ozs. breadcrumbs, soaked in milk. 1 egg. 2 ozs. suet. A little ground mace, nutmeg, pepper, and salt, i of a lemon rind, grated. 1 tablespoonful chopped parsley. A little white sauce. Pass the meat two or three times through the mincing machine. Then mix with the other things and form into small balls. 85 Poach in boiling water for 20 minutes. Dish and cover with white sauce, and garnish with parsley. Water must just be at boiling point, but not boiling, while the balls are poaching. Have a little salt added to it. SHEEP KIDNEY. Sheep kidneys. 1 Paste. A little sage and onion stuffing. A little flour, butter, salt, and pepper. Bacon. I Egg. Fat. Skin and split the kidneys through the centre and stuff as for duck (not forgetting sage). Lay a slice of bacon on each and cover with the following paste : — Rub a piece of butter into some flour, add a little salt, and make into a paste with egg, stock or water. Roll out to about three times the size of kidney. Lay kidney in the centre and bring the paste all up to top, like purse. Brush over with egg and pop into hot fat for about 8 minutes. This is a novel and delicious way of cooking sheep kidney. Mrs. Tennant. SAUSAGE EGGS. 3 hard-boiled eggs. I i raw egg. J lb. sausage meat. Salt and pepper. J lb. breadcrumbs. I A little nutmeg.

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