SCOTCH EGGS.
This makes a delicious lunch or tea dish: Four eggs, lib. sausage, egg and breadcrumbs. Boil tho eggs hard and removo tho shells. Skin the sausages and with floured hands make balls of the sausage meat, putting an egg in the centre of each ball. Brush each ball with egg and roll them in breadcrumbs. Fry in deep fat until they aro a golden brown. Drain arid serve on a hot dish with garnishing of parsley. ,
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https://paperspast.natlib.govt.nz/newspapers/NZH19290706.2.166.56.9
Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20300, 6 July 1929, Page 7 (Supplement)
Word Count
78SCOTCH EGGS. New Zealand Herald, Volume LXVI, Issue 20300, 6 July 1929, Page 7 (Supplement)
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