EGGS, Scotch.
Ingredients.—6 eggs, 6 tablespoonfuls of forcemeat, hot lard, ½ pint of good brown gravy. Mode.—Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat, or substitute pounded anchovies for the ham. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round from ¼ to ½ pint of good brown gravy. 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. The flavour of the ham or the anchovy in the forcemeat must preponderate, as it should be very relishing. Time.—10 minutes to boil the eggs, 5 to 7 minutes to fry them. Average cost, 1s. 4d. Sufficient for 3 or 4 persons. Seasonable at any time.