Scotch Woodcock

Ingredients

• 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
• and white pepper
• Two raw yolks
• One dessertspoonful chopped parsley
• One gill hot milk
• Pepper and salt

Method

1. 1

   Remove the skin from the anchovies, and rub these, with the hard-boiled yolks, through a sieve.

2. 2

   Add the butter, anchovy paste, and seasonings, and work all together till quite smooth.

3. 3

   Sandwich this between the slices of toast, and cut into fingers.

4. 4

   Beat the yolks, add the milk, stir over the fire till it thickens, then season thoroughly, and pour the custard over the toast.

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 and white pepper. Custard. Two raw yolks. One dessertspoonful chopped One gill hot milk. parsley. Pepper and salt

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