Scottish Woodcock

Ingredients

• Tomatoes, 1 can.
• Soft cheese, ½ pound.
• Eggs, 6.
• Butter, 1 tablespoon.
• Salt and pepper.

Method

1. 1

   Heat tomatoes to boiling point and stir in the well beaten eggs.

2. 2

   When thoroughly mixed add the cheese, butter and seasoning.

3. 3

   Serve on crackers or toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 36. The excerpt below is the record exactly as published.

SCOTTISH WOODCOCK. Tomatoes. 1 can. Soft cheese, V-2 pound. Eggs, 6. Salt and pepper. Butter, 1 tablespoon. Heat tomatoes to boiling point and stir in the well beaten eggs. When thoroughly mixed add the cheese, butter and seasoning. Serve on crackers or toast. CHAFING DISH RECEIPTS. 81 CALF'S LIVER A LA TERRAPIN. Calf's liver, 1. Milk, i/2 pint. Butter, 1 tablespoon. Salt and pepper. Flour, 1 tablespoon. Egg, 1. Madeira, 1 tablespoon. Wash liver, dry and saute slightly, then cut in dice. Melt the butter in a frying pan, stir in the flour till smooth, add milk and stir till it boils. Add liver and seasoning and heat well. Remove from fire and stir in well beaten egg and madeira. Serve piping hot. R. E. L. CREAMED LOBSTER. Butter, 1 tablespoon. Milk. 2 cups. Flour, 1 tablespoon. Large lobster, 1. Salt, pepper and paprika. Melt butter, stir in flour till blended, add milk and stir till thick, add the finely cut meat of the lobster, previously boiled, heat well, season and serve. CREAMED OYSTERS. Milk, 1 pint. Butter, 1 tablespoon. Oysters, 12. Salt and pepper. Flour, 1 tablespoon. Put the milk in the chafing dish and let it come to a boil, add the oysters, butter and pepper and salt to taste. Moisten the flour with a little cold milk, taking care to get out all the lumps. Stir this into the milk and oysters and keep stirring till it thickens. Pour over hot toast. TUNA FISH TOAST. Tuna fish, 1 can. Butter, 3 tablespoons. Vinegar, 1 tablespoon. Sherry, 1 tablespoon. Onion juice, a few drops. Tomato sauce, y4 cup. Salt and pepper. Flake the fish and marinate in vinegar, onion juice, salt and pepper for one hour. Put butter in the chafing dish, add the sherry and tomato sauce, put in the fish and stir till thoroughly heated. Serve on hot toast. 82 CHAFING DISH RECEIPTS. CHEESE DREAMS. Stale bread. Mild American cheese. Butter. Cut the bread in 14 inch slices, remove crusts and cut in halves lengthwise. Cut cheese in slices the same size as slices of bread and sprinkle with salt and cayenne. Put a slice of cheese between each two slices of bread and saute in butter first on one side, then the other, till golden brown. Serve piping hot. PANNED SHRIMPS. Butter, 2 tablespoons. Boiled rice, !/2 cup. Tomato catsup, 1 tablespoon. Cream, y2 cup. Onion, 1. Shrimps, 1 pint. Melt butter in chafing dish, stir in catsup, the juice of the onion, the rice, cream and shrimps which may be canned or fresh. Stir well till it begins to boil, then cook slowly for 5 minutes. SHRIMP WIGGLE. Beef extract, ^ teaspoon. Milk, 1^ cups. Salt, y% teaspoon. Paprika, 2 teaspoons. Butter, 4 tablespoons. Shrimps, 1 cup. Peas, 1 cup. If canned shrimps and peas are used, drain well, and let stand for an hour before using. In the chafing dish mix and heat the extract, butter, milk, salt and paprika. When well heated turn in shrimps and peas, heat and serve at once. Ruth. TORQUE MADA. Chopped onion, 1 tablespoon. Tomatoes, 1 can.

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