Scotch Eggs

Ingredients

• 3 hard-boiled eggs
• 4 to 6 oz. sausage meat
• 1 table-sp. white sauce or cream
• 1 oz. butter
• A pinch of nutmeg
• 1 table-sp. browned bread-crumbs
• 1 table-sp. melted butter
• 1 doz. round croutes of fried bread

Method

1. 1

   Shell the eggs and cut them in halves crosswise.

2. 2

   Take out the yolks and pass them through a wire sieve.

3. 3

   Mix the sieved yolks with melted butter, cream or sauce, grated cheese, and seasonings.

4. 4

   Fill the hollow of each half-egg with this mixture.

5. 5

   Arrange to imitate the yolk, sprinkle with browned bread-crumbs, and place on fried bread croute.

6. 6

   Sprinkle with melted butter and heat in the oven.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 511. The excerpt below is the record exactly as published.

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, season- ing 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 bread- crumbs. 1 table-sp. melted butter 1 doz. round croutes of fried bread

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