Scotch Woodcock

Ingredients

• 3 tablespoons butter
• 15/2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon salt
• 4 hard-boiled eggs

Method

1. 1

   Melt butter, add flour, cook until thick, then add milk and season.

2. 2

   Stir in chopped hard-boiled eggs and serve on toast or crackers.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 37. The excerpt below is the record exactly as published.

hard-^boiled eggs and 1 oz. of butter together in a mortar, add a little salt and cayenne pepper, and 1 teaspoon of anchovy sauce. — ^Mrs. C. J. Jeffries, Win- netka, 111. EGG REVUELTOS.— ^Cook 1 cup of cauliflower until tender, break 6 eggs into a pan with 2 tablespoons of thick cream or rich gravy, season with salt and pepper and place over a gentle fire; add the cauliflower and stir the mixture till it thickens. Serve with sippets of fried bread. Mushrooms, asparagus or other vegetables can be used instead of cauliflower. — ^Mrs. C, J. Jeffries, Winnetka, 111. EGG RISSOLES WITH HAM.— Cut J^ lb. ham or salt pork or bacon into small dice and fry gently until cooked. Break in 6 eggs and stir once or twice. When the eggs are sufficiently cooked place on a dish and serve very hot. — Mrs. C. J. Jeffries, Winnetka, 111. EGG SALMAGUNDI.— Chop 1 lam^b's sweetbread and fry white with 1 tablespoon of chopped mushrooms in 2 oz. of melted butter. Beat 6 eggs, mix with 1 cup of thick cream and pour them into the sweetbread. Stir over a gentle fire until the mixture thickens. Serve with croutons of fried bread. — Mrs. C. J. Jeffries, Winnetka, 111. SARDINE EGGS.— Boil 6 eggs hard and throw into cold wa- ter. Remove the shells and cut the eggs in halves, removing the yolks. Pound these yolks to a paste with a tablespoon of salad oil, and work into this paste 8 skinned and minced sardines. Now 60 EGGS add a teaspoon of lemon juice, and a saltspoon each of salt, pepper and mustard. Form into balls and fit these into the halved whites of the eggs, trimming off the bottoms of the whites so that they will stand on end. Serve garnished with watercress, and with or without mayonnaise dressing. Sardine eggs may be heated in a double boiler, being careful to let no water get into the inner compartment, and served hot with Bernaise or cream sauce or any other sauce desired. — Mrs. Frank Ferguson, Franklin, III. SAVORY EGGS. — ^Dissolve a pinch of soda in a cup of cream and heat the cream. In another vessel heat a pt. of stock- Turn into the stock 6 beaten eggs, season to taste with salt, pepper and minced parsley; cook until the eggs begin to thicken, stirring all the time; add the cream and serve on slices of lightly buttered toast. — Mrs. Ernest D. Dean, Glen View, 111. SCOTCH EGGS.— Chop i^ cup bread crumbs and V^ milk together until a smooth paste. Add to 1 cup of lean ham, chopped very fine; add the seasoning to taste and 1 raw t^g. Mix thor- oughly. Shell 6 boiled eggs and cover with this mixture and plunge into fat for 2 minutes. A frying basket is best for this. These are nice for supper, lunches or picnics. — Mrs. H. A. Sher- man, Palatine, 111. v SCOTCH WOODCOCK.— To 3 tablespoons butter, melted, add 15^ tablespoons flour, cook till smooth and thick, then add 1 cup milk

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