A RECIPE.
SCOTCH EGGS. Take 4 eggs, }lb sausage meat, flour, egg and breadcrumbs, nutmegs, salt, pepper and endive for garnishing- Remove the skin from the sausages and season with a little salt, grated nutmeg and'pepper. Boil the eggs hard and remove the shells; dip each egg in flour. When cooking eggs see that the water covers them completely. Roll each in a cake of sausage meat, dip in beaten egg and crumb twice; try in deep smoking hot fat till crisp and rrolden, and serve them cold, bet in halves in a dish lined with watercress.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/MS19380126.2.165.2
Bibliographic details
Manawatu Standard, Volume LVIII, Issue 49, 26 January 1938, Page 12
Word Count
97A RECIPE. Manawatu Standard, Volume LVIII, Issue 49, 26 January 1938, Page 12
Using This Item
Stuff Ltd is the copyright owner for the Manawatu Standard. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in