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Tailgate
From Page 13
All-Weather Favorites
As spring comes closer late in the tailgate season, possibilities widen. Kay Allison, veteran tailgater and wife of Warrenton’s joint master, has several favorites that fit into all-weather picnics. Polly Howard’s Scotch Eggs
12 hard-cooked eggs, shelled
3 cups bread crumbs
2 eggs, slightly beaten
Vz cup water
2 pounds sausage
Fat for deep-frying
Roll hard-cooked eggs in crumbs, then dip in beaten egg which has been mixed with water. Dip into crumbs again. Let stand 15 minutes at room temperature to dry slightly. Divide sausage meat into 12 portions. Wrap each crumb covered egg in sausage, covering evenly and taking care to retain the shape of the egg. Roll again in beaten egg and crumbs. Let dry about 15 minutes.
Fry in deep, hot fat (375 degrees) about 5 minutes or until sausage is cooked and browned. Drain on thick paper towels. Chill. Serve
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