Adventures in 18th Century Cooking – Scotch Eggs

The sequence of events last week, or so, escape me, but the following things happened:

  1. Acquired ladder back chairs at second-hand store; and
  2. Acquired cast-iron frying pan

Frank has been wanting a cast-iron frying pan for ages. I’ve been resistant to the idea because they are very heavy, regardless of their appropriateness for the historic kitchen, and seem to have complicated up-keep.

I’m not entirely sure how he tripped over this video, perhaps to emphasize the historic sensibilities of the frying pan, but this is my new favorite video series.

I am almost inspired to rip apart my kitchen fireplace so that we can cook in it again but we thought at present, it would be nice to make the eggs over the BBQ. Then we got tired and just made them over the stove.Here is a gathering of the basic ingredients for making scotch eggs.

Instead of smashed-up pork, we used a lovely beef sage sausage we picked up at the Italian Market. Also needed are some hard-boiled eggs, breadcrumbs, and parsley. The interesting thing about 18th Century recipes is that they expect you to be a decent cook having already spent years in the kitchen. They’re nothing like the precise recipes we are accustomed to today.

Note to self, you need to add a raw egg to the meat mixture as a binder. We skipped that because it seems like a whole lotta eggs but it’s really necessary or the sausage doesn’t envelope the egg correctly while cooking.

Next, you wrap the egg in meat. We used plastic wrap to hold things together which is not terribly authentic but it did keep the meat held on. During times like this I tell myself that if they had had plastic wrap, they would have used it.Wrapping the hard-boiled egg with sausage meat. Getting ready for cooking!

Once the eggs are all wrapped, they look like meatballs. Only whomever is cooking knows the surprise.    Once the eggs are all wrapped, they look like meatballs.
So one of the quirks about cooking with a cast-iron pan, is that you seem to have to use a lot of butter. Combined with the sausage, I am sure this should actually be called heart-attack eggs. However, all this fantastic fatness makes for the most delicious aroma while it cooks.  We served it with hollandaise sauce and cheddar grits because if you’re going to cook with butter, you might as well use the entire pound. See the spinach? Automatically cancels everything out, that does.Successful, more or less, scotch eggs.

Can I tell you, it was just scrumptious! And, a little goes a long way. Just one egg and you’re pretty much full for days afterwards.

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