Scotch Eggs

Shell the hard-boiled eggs. Press the sausage meat into neat squares on a floured board. Wrap the eggs in the sausage meat, making sure this is completely sealed without air space or cracks. Brush with the beaten egg. Roll in bread crumbs. Heat the fat or oil, test it, as it must not be too hot. When a piece of stale bread becomes golden brown in 1 minute with oil, 1 1/2 minutes if using fat, put in the Scotch eggs. Fry steadily for approximately 5 to 8 minutes until crisp and golden brown. Lift out; drain on crumpled paper and serve hot or cold, garnished with parsley and tomatoes. Serves 4. To bake: It is possible to cook these in the oven. Allow approximately 20 to 25 minutes in a moderately hot oven, 350:F to 375:F.