Eggs, Scotch

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Forcemeat

half a pound of the flesh of a fowl, or of veal, or any white meat (dressed meat will do) ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
half a pound of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the crumb of a French roll soaked in cream ↝ Rolls, french [Baked Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
plenty of lemon-peel shred very small ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a raw egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For the Scotch Eggs

as many eggs as you want ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For Garnish

some hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Mince the fowl, veal, or white meat very small with the suet and the crumb of a French roll soaked in cream, parsley, lemon-peel, pepper, salt, and nutmeg.
Pound all these together, adding a raw egg, till they become a paste.
Boil as many eggs as you want very hard; take out the yolks.
Roll the yolks up in the forcemeat, and make them the size and shape of an egg.
Fry them till they are of a light brown.
Toss them up in a good brown sauce.
Quarter some hard-boiled eggs, and spread them over your dish.

Original Text

Eggs, Scotch.

Take half a pound of the flesh of a fowl, or of veal, or any white meat (dressed meat will do), mince it very small with half a pound of suet and the crumb of a French roll soaked in cream, a little parsley, plenty of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound all these together, adding a raw egg, till they become a paste. Boil as many eggs as you want very hard; take out the yolks, roll them up in the forcemeat, and make them the size and shape of an egg. Fry them till they are of a light brown, and toss them up in a good brown sauce. Quarter some hard-boiled eggs, and spread them over your dish.

Notes

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