Recipes > Eggs > Eggs, Scotch

Eggs, Scotch


  • 1/2 pound of the flesh of a fowl, or of veal, or any white meat (dressed meat will do)
  • 1/2 pound of suet
  • crumb of a French roll
  • cream
  • parsley
  • lemon-peel
  • pepper
  • salt
  • nutmeg
  • eggs
  • brown sauce


Take the meat, mince it very small with the 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.


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The Lady's Own Cookery Book (1844).

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