|Hard boiled eggs||4|
|Sausage meat||2 Ounce (For Each Egg)|
|Frying oil||2 Cup (32 tbs) (For Frying)|
|Breadcrumbs||1 Cup (16 tbs), beaten|
Peel the hard boiled eggs and roll in flour.
Wrap each in fairly thin sausage meat, but do not stretch the latter or it will disintegrate in cooking.
Roll in beaten egg, then breadcrumbs and fry in deep fat until brown.
Cut in half when cold, and serve with watercress or lettuce.
Scotch eggs, of course, are equally good served hot with suitable vegetables.
Hot tomatoes, pureed, are especially attractive.