tag:blogger.com,1999:blog-24170237.post6850533929337605588..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: Grocers to Royalty.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-24170237.post-10090974782021465652007-03-03T11:23:00.000+10:002007-03-03T11:23:00.000+10:00I dont know about the Gary Rhodes recipe, but it d...I dont know about the Gary Rhodes recipe, but it doesnt appeal. Mrs Beeton has a recipe for Scotch Eggs, so it is certainly mid-19th century. I think I may do an "Egg Week" for Easter, so I'll include it there. Keep those ideas flowing in, and if you have a favourite historic egg story or recipe, let me know.<BR/>JanetThe Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-79093566775994817742007-03-03T08:29:00.000+10:002007-03-03T08:29:00.000+10:00Didn't Gary Rhodes do a Scotch egg with fish? I'm ...Didn't Gary Rhodes do a Scotch egg with fish? I'm fairly sure I saw him create one on television in such fashion, which I thought was pretty disgusting sounding. I must admit the sausage-egg combo sounds like a recipe for indigestion! Does the 'Scotch egg' pre-date the current Scottish obession with fried food-stuffs like Mars Bars? (Americans have no room to talk, btw. I have recently discovered a new fair-food horror - deep fried Oreo cookies!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-60427875091345125002007-03-03T08:26:00.000+10:002007-03-03T08:26:00.000+10:00Hello chrisb - the reason is tea at Fortnum & Maso...Hello chrisb - the reason is tea at Fortnum & Mason's, silly!The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-41100816287723642612007-03-03T06:46:00.000+10:002007-03-03T06:46:00.000+10:00Enjoyed the history of F&M had tea there once, but...Enjoyed the history of F&M had tea there once, but haven't been to London for a long time (no reason now Sam has deserted it for SF). Who would have thought that the humble Heinz beans had such a royal start!ChrisBhttps://www.blogger.com/profile/06958330170295676200noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-16964817625809641922007-03-02T11:28:00.000+10:002007-03-02T11:28:00.000+10:00I've always loved Fortnum and Mason products, (jam...I've always loved Fortnum and Mason products, (jams and teas in particular) but never knew the history of the Royal Appointment. Thanks for a fascinating look back!T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-90663239113180718762007-03-02T07:33:00.000+10:002007-03-02T07:33:00.000+10:00Hi Nene - as usual, you have given me something ne...Hi Nene - as usual, you have given me something new (or perhaps old) to ponder on. Scotch Eggs - as in hard boiled eggs wrapped in sausage meat, crumbed and fried or baked are an English picnic standby. I have never heard of them with fish. I have no idea how the name arose, but am now so intrigued I will have to look into it. Any lurking readers out there have a clue?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-7097840734029589222007-03-02T06:48:00.000+10:002007-03-02T06:48:00.000+10:00In my Colonial ignorance, I'd always thought Scotc...In my Colonial ignorance, I'd always thought Scotch Eggs were made with pureed fish (cod, I suppose) instead of sausage meat. Is this a variation?Anonymousnoreply@blogger.com