This recipe was given Margaret by her Pretty Aunt, who got it at the cookery-school; it sounded harder than it really was, and after trying it once Margaret often used it.
SCOTCH EGGS
3 hard-boiled eggs.
½ lb. of sausages.
1 raw egg.
Bread-crumbs.
Shell the eggs and put them in cold water for a few minutes, then take out and dry them. Roll them out in flour, then coat each over with sausage meat, keeping the shape. Next break an egg on a plate, brush the eggs over with the raw egg and roll them in bread-crumbs, and fry in the hot fat till a golden brown. To be served on fried bread.
DEVILLED EGGS
Fry four eggs lightly, then trim them neatly with a round cutter and dish them up. Pour over them the following, put together in a stewpan: 1 oz. of butter, 1 tablespoonful cream, 1 teaspoonful of mustard, 1 teaspoonful of flour, 1 tablespoonful chutney, 1 teaspoonful Worcester sauce, 4 tablespoonfuls stock. Stir till it comes thick, and pour over the eggs.
FISH
One day some little fish came home from market, and Margaret felt sure they must be meant for her to cook. They were called smelts, and, on looking, she found a recipe for cooking them, just as she had expected.