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Scotch Eggs

The foot-and-mouth outbreak has had a dramatic impact on many traditional summer events in Scotland, such as the cancellation of The Royal Highland Show and The Turriff Show. The outbreak has also affected the Border Common Ridings where, instead of hundreds of riders, at most, these have been reduced to a handful. In Selkirk last week four horsemen, Alastair Hogarth, Steve Squance, John Wilson and Russell Grieve did the honours, but had to remain within the lands of Linglie Farm. This year the Soutars of Selkirk even abandoned choosing a young chiel to fill the role of Standard Bearer who also casts the Colours in the market square. Instead the honour went to a previous Standard Bearer, Jimmy Heatlie, who first cast the Colours in 1976. He did not let the Soutars down. Hopefully next year will see a resumption of all events in their traditional manner. In spite of being Mid-summer the weather has been anything but summer-like. Hopefully things will improve and we can enjoy the great outdoors to the full - including picnics. In readiness for the good weather to come, here is a recipe for Scotch eggs.
Scotch Eggs
10 eggs (8 hard-boiled)                            
4oz. (1 cup) approx. breadcrumbs (crisp)
1 lb 8 oz pork sausage-meat                    
deep oil for frying
a pinch of mace
salt and pepper.
Boil 8 of the eggs for 10 minutes in boiling water, then drain and let them run under the cold tap, and when cool, shell them. Beat up one of the remaining eggs and add 1 tablespoon cold water. Season the sausage-meat and add the mace, then dip the hard-boiled eggs into the beaten egg, and cover each one entirely with the sausage-meat, pressing it on with the hands. Beat up the remaining egg and gently roll them in this, then dip them in the breadcrumbs (you may need slightly more than the amount given, depending on the size of the eggs) again pressing the breadcrumbs into the sausage-meat. Have the oil good and hot and fry them singly until the outside is golden brown. Lift up with the basket, and drain well before serving either hot with mustard, or cold with a chopped raw apple and celery salad dressed with 3 tablespoons olive oil to 1 of wine vinegar for the perfect picnic salad accompaniment. Serves 4.


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