SCOTCH EGGS

5 hard-boiled eggs
1 breakfastcupful of Allinson breadcrumbs
1 Spanish onion
1 teaspoonful of powdered sage
1 dessertspoonful of finely chopped parsley
1 egg
1 oz. of butter
pepper and salt to taste
some oil, vege-butter
or butter for frying.

Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.