Fannie Merritt Farmer

Scotch Woodcock

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 hard boiled eggs.
  • 3 tablespoons butter.
  • 1½ tablespoons

Method

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.