[Sca-cooks] Scotch Eggs

[Micheal]

 I would really like to know if they are period but have no real resource to 
find out. Because they make a heck of a side board for fighters. Instead of 
simple eggs split and put on a tray. I usably serve them without the 
breading. Don`t blink they are gone.
 Da

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, January 03, 2005 8:10 AM
Subject: Re: [Sca-cooks] Scotch Eggs


> Also sprach 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.
>
> Um, "I read it in a book"? I actually did, but not sure where. I'll 
> probably run across it again before I die, in which case I'll be sure to 
> let you know.
>
> I doubt there's any special relationship between any use of chopped ham 
> (I'm talking a raw ham like Smithfield or something akin to Westphalian) 
> and the periodicity of the dish, or the lack thereof.
>
> FWIW, I just reached over to the bookshelf on a whim and checked Mrs. 
> Beeton, who says you use a forcemeat (no details given, but what with one 
> thing and another, finely ground veal with other stuff added would be a 
> likely suspect), but she does say you can substitute some pounded anchovy 
> for the ham, which leads me to suspect that at least some of the other 
> stuff in my putative, theoretical  veal forcemeat might be chopped ham. 
> Veal and ham are sort of a classic Victorian combination for pies and 
> such.
>
> Again, though, what I was originally talking about was minced raw ham, 
> possibly the fatty trimmings. Yes, it would change the taste more than a 
> bit, and I suspect we're not talking about the grapefruit-sized meatballs 
> with an egg hidden distantly within that some people refer to when they 
> say Scotch Eggs...
>
> Adamantius
> -- 
>
>
>
>
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
> brioche!" / "If there's no bread to be had, one has to say, let them eat 
> cake!"
> -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau, 
> "Confessions", 1782
>
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
> -- Susan Sheybani, assistant to Bush campaign spokesman Terry Holt, 
> 07/29/04
>
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