Birds' Nests

Six hard-boiled eggs, 1 cup of cold minced meat, a few herbs, salt and pepper to taste, a little gravy mixed with meat, 1 egg (beaten).

Method: Roll the boiled eggs in the minced meat, then in egg, then in bread crumbs. Fry in dripping, cut in halves, decorate them nicely on a warm plate, serve at once.

Source: contributed by Mrs. T. Hanisch in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.15.