Scotch Eggs

Ingredients

• six hard-boiled eggs
• one-half cup of stale bread-crumbs
• one-half cup of milk
• one cup of lean boiled ham
• one raw egg

Method

1. 1

   Shell six hard-boiled eggs and cover with a paste made of one-half cup of stale bread-crumbs cooked soft in one-half cup of milk, one cup of lean boiled ham minced very fine and seasoned with cayenne and one-fourth teaspoon of mustard and one raw egg beaten.

2. 2

   Roll slightly in fine bread-crumbs and fry in hot deep fat a delicate brown.

3. 3

   These are nice for picnics, or to serve with salads.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.

Scotch Eggs. Shell six hard-boiled eggs and cover with a paste made of one-half cup of stale bread-crumbs cooked soft in one-half cup of milk, one cup of lean boiled ham minced very fine and seasoned with cayenne and one- fourth teaspoon of mustard and one raw egg

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