[Sca-cooks] Scotch Eggs

[Stefan li Rous]

Adamantius mentioned:
> Also sprach Micheal:
> >  Actually where I learned cooking,  meat loaf wrapped around a hard
> > boiled egg was called a "scotch egg".
>
> Except classically, a Scotch egg is breaded and fried (I mean. on top
> of the meat wrapping), more like Mari's rissoles, and the egg is
> still the main component of the dish. Today it's mostly done with
> sausage meat, but originally was, apparently, done with chopped raw
> ham.
With chopped raw ham instead of sausage? That would change the taste a 
bit. Any further info on this? I doubt this takes it back to period, 
though.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****