Scotch Eggs

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 1 cup lean ham, chopped very fine
  • cup of milk
  • ½ teaspoon mustard
  • 6 hard cooked eggs
  • 1 raw egg
  • cup stale bread crumbs
  • Pepper to taste

Method

Cook bread crumbs in the milk and rub to a smooth paste. Mix it with the ham, add mustard, cayenne and the raw egg. Mix well. Remove the shells from the eggs and cover with the mixture; fry in hot fat 2 minutes, drain and serve hot or cold for lunch or picnics. Cut them in halves lengthwise and arrange each half on a bed of fine parsley. The contrast between the green, red, white and yellow gives a very pretty effect.