Scotch Eggs
From The century cook book, 1894
Serves 1
Forcemeat should have a strong flavor of ham or anchovy.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 56. The excerpt below is the record exactly as published.
Scotch Eggs. Needed: Six eggs, 6 tablespoonfuls of forcemeat. No. 629, hot lard, Yz pint of good brown gravy. Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round them a quarter to half a pint of good brown gravy. To enhance the appearance of the eggs, they may be rolled in beaten egg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried. The flavor of ham or anchovy must pre- ponderate in the forcemeat, as it should be very relishing. Dutch Omelet. Break eight eggs into a basin, season with pepper and salt
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