Scotch Eggs

Ingredients

• 6 eggs
• 6 tablespoonful forcemeat No. 417
• hot lard
• 1/2 pint good brown gravy

Instructions

1. Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat made by recipe No. 417; or substitute pounded anchovies for the ham.
2. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round from 1/4 to 1/2 pint of good brown gravy.
3. To enhance the appearance of the eggs, they may be rolled in beaten egg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried.
4. The flavour of the ham or anchovy in the forcemeat must preponderate, as it should be very relishing.