Scotch Woodcock

Preparation info

  • 8

    helpings or small Savouries
    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 slices of toast
  • butter
  • 4 eggs
  • 2 tablesp.


Cover the hot toast with butter and keep warm. Beat the eggs with the milk and seasoning. Put a good knob of butter (about 1 oz.) into a saucepan, heat gently, then add the eggs and milk. Cook gently until the mixture thickens. Spread on toast and garnish with anchovy fillets—arranged in a lattic