Scotch Woodcock
From Plain cookery recipes, 1908
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 48. The excerpt below is the record exactly as published.
Scotch Woodcock* Two slices of toast. Yolks of two hard-boiled eggs. Two anchovies. One ounce butter. One teaspoonful of anchovy paste or essence. Pinches of cayenne
Cook this with the app: pantry check, scaling, and the assistant.