Scotch Woodcock

Ingredients

• six slices of toast
• six hard-boiled eggs
• two tablespoons of butter
• one of swansdown flour
• one of anchovy paste
• one-half pint of milk
• grain of cayenne and one-half teaspoon of salt

Method

1. 1

   Chop eggs finely.

2. 2

   Melt butter in blazer, add flour and stir until frothy.

3. 3

   Gradually add milk while stirring.

4. 4

   When boiling, add anchovy, salt, and pepper.

5. 5

   Cook briefly, add eggs, and serve on toast.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 49. The excerpt below is the record exactly as published.

SCOTCH WOODCOCK For six persons have in readiness six slices of toast, six hard-boiled eggs, two tablespoons of butter, one of swansdown flour, one of anchovy paste (can be omitted), one-half pint of milk, grain of cayenne and one-half teaspoon of salt

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