Scotch Woodcock

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 hard boiled eggs.
  • 3 tablespoons butter.
  • 1Β½ tablespoons flour.
  • 1 cup milk.
  • ΒΌ teaspoon salt.
  • Few grains cayenne.
  • Anchovy essence.


    Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with Anchovy essence. Serve as Welsh Rarebit I.