SCOTCH EGGS

5 Eggs
6 oz. cold meat
2 oz. stale bread
Bread Crumbs
1 teaspoon chopped onions
1 teaspoon chopped parsley
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/2 teaspoon salt

Boil four of the eggs for 7 minutes.  Pass the meat through a mincer and add the seasoings.  soak the stale bread in water, wring it dry in a cloth, break it up well and add the other ingredients.  then mix with a whole raw egg.  shell the hard-boiled eggs and cut in half lengthwise.  Take a piece of the meat mixture, flatten it, and roll it round the half-egg.  Roll it in flour, beaten egg and breadcrumbs and fry until brown.  they can be srved hot or cold with salad.

Mrs. Ronald Owen