Home Recipes Cook Books Food Categories Featured

Eggs Scotch

(Made Dishes.) - (The Lady's Own Cookery Book)

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.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1246 times.

Home Made Cookies.ca