Subject: RECIPE: Scotch eggs
From: [email-masked] (Violet Syrotiuk)
Date: 8 Jul 88 05:35:44 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE EGGS-SCOTCH A "1 Dec 87" 1988
.RZ "SCOTCH EGGS" "Hardboiled eggs in a sausage/oatmeal crust"
Scotch eggs are great as appetizers, lunches or dinner!  I took this recipe 
from my Mom's collection, but I'm not sure where she got it.
.IH "makes 6"
.IG "6" "eggs,"
hard boiled
.SH		COVERING
.IG "1 lb" "sausage meat" "500 g"
.IG "\(12 cup" "rolled oats" "40 g"
.IG "1 Tbsp" "mustard" "15 ml"
.IG "\(14 tsp" "black pepper" "1 ml"
.SH		COATING
.IG "1 cup" "bread crumbs" "100 g"
.IG "2" "eggs,"
beaten
.PH
.SK 1
Preheat oven to 
.TE 400 200 .
.SK 2
Make the covering: mix all ingredients thoroughly and divide into
six portions.
.SK 3
Cover the eggs: uniformly cover each hard boiled egg with its portion of the
sausage mixture.
.SK 4
Bread the covered eggs: roll each egg in bread crumbs,
then into beaten egg, and once again in bread crumbs.
.SK 5
Set eggs on a cookie sheet and bake for 15 minutes.  Turn them over
and bake another 15 minutes.
.SK 6
Serve sliced in half.
.NX
Scotch eggs are delicious either hot or cold.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 minutes preparation after eggs are hard-boiled.
.I Precision:
approximate measurement OK.
.WR
Violet R. Syrotiuk 
University of Waterloo, Waterloo, Ontario, Canada
[email-masked]