Scotch Woodcock

Ingredients

• J oz. butter
• £ oz. flour
• i gill of milk
• cayenne pepper
• salt
• i oz. grated cheese
• i teaspoonful anchovy sauce
• 2 eggs

Method

1. 1

   Butter two slices of toast and boil one egg hard; melt the butter in a stewpan, add the flour, pepper, and salt, and then the milk.

2. 2

   When it boils, stir in the anchovy sauce and the yolk of one egg and cheese.

3. 3

   Pour this mixture on to the toast, and decorate one with the chopped white of egg, and the other with the yolk.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 125. The excerpt below is the record exactly as published.

Scotch Woodcock. J oz. butter, £ oz. flour, i gill of milk, cayenne pepper, salt, i oz. grated cheese, i teaspoonful anchovy sauce, 2 eggs

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