Scotch Woodcock

Ingredients

• 2 hard-boiled eggs
• 3 tablespoonfuls grated Parmesan cheese
• ½ pint milk
• 1 oz. butter
• 1 oz. flour
• ¼ teaspoonful anchovy essence
• Salt, pepper, and cayenne
• 2 rounds of buttered toast
• A little minced parsley
• | pint stock

Method

1. 1

   Mince the whites of the eggs and place on one round of toast with cheese, pepper, salt, and cayenne.

2. 2

   Place the other round of toast on top and heat in the oven.

3. 3

   Dissolve butter in a saucepan, stir in flour, add milk, stock, anchovy, remaining cheese, and seasoning.

4. 4

   Pour sauce over toast, garnish with parsley and yolks of eggs, and serve hot.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 42. The excerpt below is the record exactly as published.

SCOTCH WOODCOCK. 2 hard-boiled eggs 3 tablespoonfuls grated Parmesan cheese ^ pint milk 1 oz. butter 1 oz. flour rt teaspoonful anchovy essence Salt, pepper, and cayenne 2 rounds of buttered toast A little minced parsley | pint stock Mince the whites of the eggs and place on one round of the toast with one tablespoonful of the cheese, pepper, salt, and cayenne ; place to other round of toast on the top, put in the oven to heat through. Meanwhile, dissolve the butter in a saucepan, stir in the flour ; when smooth add the milk, stock, anchovy, remainder of the cheese, and seasoning. Divide the toast into squares, pour over the sauce, garnish with minced parsley and the yolks of eggs rubbed through a wire sieve, and serve hot. Slice the tomatoes and fry until quite soft and tender in the butter, rub through a fine hair sieve, add the vinegar, salt, pepper, cayenne, sugar and eggs (well beaten) ; then stir in as much flour as will make a stiff batter, drop one dessertspoonful at a time into some smoking hot fat, and fry a pretty light brown ; drain and serve hot on a lace paper, with cress in the centre. No. 184. TOMATO FRITTERS. £ lb. tomatoes 1 oz. butter Yolks of 2 eggs and 1 white Salt, pepper, and cayenne A little flour Fat for frying Pinch of sugar 1 teaspoonful of vinegar 112 No. 185. TOMATO TOAST. £ lb. of tomatoes, orpart of tin 2 eggs 2 oz. butter Pepper, salt, cayenne l teaspoonful vinegar A dust of sugar Some rounds or squares of toast Put the tomatoes (sliced) into a pan with the butter, and fry five minutes ; rub through a fine sieve ; put the pulp back into the pan, break in the eggs, add seasoning, sugar, and vinegar. Stir over a gentle heat until it begins to set. Have the bread cut in small rounds or squares, and buttered ; pile in the centre of each a little of the tomato mixture. Dish round a dish, resting one piece on the other ; garnish with parsley or cress, and serve. Cucumber Divide the celery into shreds, also part of the lettuce ; cut the beetroot into thin rounds ; mix all together, and season with salt, pepper, sugar, and vinegar. Pour a little salad dressing in the bottom of the dish, and pile AND DRESSING. No. 186. GREEN SALAD. Some celery Radishes Cooked beetroot Vinegar, salt, pepper 2 hard-boiled eggs Lettuce or endive A little tarragon, chervil, or parsley 1 tea3poonful castor sugar Salad dressing (page 114) 113 the salad high in the centre. Garnish round with the heart of the lettuce divided, hard-boiled eggs, and beet- root, and sprinkle with the tarragon, chervil, or a little minced parsley. No. 187. VEGETABLE SALAD. 1 cauliflower £ pint green peas 1 large beetroot A little salad dressing 2 hard-boiled eggs | pint aspic jelly (page 89) | lb. French beans 4 potatoes 1 dozen asparagus Boil all the vegetables in separate pans until tender, in water containing a little soda ; when done and cold, cut some slices of beetroot and potato about J inch thick, stamp out in rounds about the size of a shilling, arrange these alternately at the bottom of a border mould, resting one on the other, pour over a little aspic jelly to set this, when firm take some lengths of the asparagus heads and divide into lengths just the height of the mould, dip these in liquid jelly, and arrange round the sides of the mould ; fill up the mould with the vegetables, seasoned with pepper, salt, and salad oil, then pour in sufficient aspic jelly to set it; when firm, dip in warm water and turn out on a silver dish, fill the centre with the remainder of the seasoned vegetables, pour over a little salad dressing (page 114), and garnish with the chopped jelly and hard-boiled eggs cut length- wise. i 114 No. 188. SALAD DRESSING. 2 tablespoonfuls salad oil 1 dessertspoonful vinegar Raw yolks of 2 eggs £ pint cream Dust of salt, pepper, cayenne and mustard Add the salt, pepper, cayenne, and mustard to the yolks, then gradually drop in the oil, stirring all the time, then add the cream and vinegar, and use. Dissolve one ounce of butter, stir in the flour, and when smooth add the water and stir until it boils, then gradually add the remainder of the butter and lemon juice. Should the sauce become oily, add a little more water. Pass through a fine sieve, and use. This sauce may also be sweetened and flavoured for puddings. No. 189. MELTED BUTTER SAUCE. 6 oz. butter A few drops of lemon juice £ pint of water 1 oz. flour A dust of pepper Salt 115 No. 190. BROWN SAUCE. 2 oz, butter 1 oz. flour 1 good-sized tomato £ pt. good brown stock 1 sweet carrot Fry in the butter the carrot and tomato sliced thin, add the flour, and when it is all brown add the stock, boil five minutes, pass through a fine hair sieve, and it is ready for use. This is a useful sauce to add to gravies* &c., to slightly thicken them, and may be kept some days. No. 191. BREAD SAUCE. £ pint milk 1 oz. butter A dust of salt, pepper, and cayenne A little cream 1 small onion 2 oz. bread crumbs A blade of mace Boil the milk with the onions and mace or a clove 10 minutes ; strain ; add the crumbs, butter, and seasoning, boil five minutes ; then add enough cream to reduce it to the right consistency. No. 192. CREAM SAUCE (Sweet). 1 oz. flour I 1 oz. butter £ pint milk

Cook this with the app: pantry check, scaling, and the assistant.