SCOTCH EGGS

From1922:

One pound sausage meat, 5 eggs, egg and breadcrumbs, pepper and salt. Hard boil the eggs for 13 minutes, cool in cold water; coat eggs evenly with sausage meat which has been divided into 5 parts. Roll in egg and bread crumbs. Fry in deep fat for 5 minutes, drain carefully. Cut each egg in halves, stand on round or fried bread or paper doyley. Garnish with fried parsley. Serve with potato balls.