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Shell eggs. Wrap each egg evenly with ¼ lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow
Your Scotch Eggs is ready. Happy cooking!
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