Scotch Woodcock

Name: Scotch Woodcock
Ingredients: three tablespoons butter; one and one-half tablespoons flour; one cup milk; one-fourth teaspoon salt; a few grains of cayenne; anchovy essence; four hard-boiled eggs

From Chafing dish possibilities, 1898

Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.

Scotch Woodcock Melt three tablespoons butter, add one and one-half tablespoons flour, and pour on gradu- ally one cup milk. Add one-fourth teaspoon salt, a few grains of cayenne and anchovy essence. Add four hard-boiled eggs

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