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*Also called Scotch Eggs, are served for breakfast, or as a savory, but also make a very useful picnic dish served with a salad.

Ingredients

10 eggs (8 hard-boiled)

4 oz. (1 cup) approx. breadcrumbs (crisp)

1 1/2 lb. pork sausage-meat Deep oil for frying

A pinch of mace

Salt and pepper

Directions

Boil 8 of the eggs for 10 minutes in boiling water, then drain and let them run under the cold tap, and when cool, shell them.  Beat up one of the remaining eggs and add 1 tablespoon cold water.  Season the sausage-meat and add the mace, then dip the hard-boiled eggs into the beaten egg, and cover each one entirely with the sausage-meat, pressing it on with the hands.   Beat up the remaining egg and gently roll them in this, then dip them in the breadcrumbs (you may need slightly more than the amount given, depending on the size of the eggs) again pressing the breadcrumbs into the sausage-meat.  Have the oil good and hot and fry them singly until the outside is golden brown.   Lift up with the basket, and drain well before serving either hot with mustard, or cold with a chopped raw apple and celery salad dressed with 3 tablespoons olive oil to 1 of wine vinegar.  Serves 4.

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