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Scotch egg


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The Scotch egg—a hard-boiled egg enveloped in sausage meat and then fried—appeared on the scene at the beginning of the nineteenth century, although whether as a new invention or simply as a wider dissemination of an ancient traditional dish is not altogether clear. The first known printed recipe for it appears in M. E. Rundell's New System of Domestic Cookery (1809): ‘Boil hard five pullet's eggs, and without removing the white, cover completely with a fine relishing forcemeat.’ Its Scottish origin is perhaps pointed up by its inclusion in Meg Dods's Cook and Housewife's Manual, published in Edinburgh in 1826. This describes the eggs being eaten hot with gravy, a method of consumption echoed by Mrs Beeton in 1861, but a hundred years on their role had become that of a convenient cold snack eaten in pubs, on picnics, etc.

Subjects: Cookery, Food, and Drink.


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