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2016-04-15 11:14:52 Please call back later essay ●●●●●● ●●●●●●tion The first ●●●●●●d ●●●●●●nce to the dish is in 1809 and, like many of the era, calls for “●●●●●●" or young hen's eggs – ●●●●●●g that these early ●●●●●●●●●●●● would have been ●●●●●●r than the ●●●●●● ball-sized orbs we tuck into today (once again, it seems, we Brits have super-sized our meals). I●●●●●● of ●●●●●●emeat, the meat used would have been "●●●●●●eat" – ●●●●●●er bits of meat and offal ●●●●●●d ●●●●●●er to make mince. And ●●●●●●gh today they are ●●●●●●lly ●●●●●●ered a cold snack, back then Scotch eggs were often ●●●●●●d hot with a sauce – Mrs Beeton ●●●●●●ts they be ●●●●●● in a pool of “good brown gravy”. As time went by, ●●●●●●al ●●●●●●ions ●●●●●●ed: a W●●●●●●er egg, for ●●●●●●e, ●●●●●●es ●●●●●●ting the egg in (what else?) W●●●●●●●●●●●●e sauce. |