Scotch Woodcock
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 62. The excerpt below is the record exactly as published.
SCOTCH WOODCOCK FTIOAST some large slices of bread one-third of an inch thick and cover them with a prepara- tion made with butter combined with some anchovy puree and a little very finely chopped capers. Sprinkle with grated Parmesan cheese
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