Scotch Woodcock

This savoury was a favourite with Victorian gentlemen. It’s believed the name is a sideways reference to the supposed Scottish meanness with money (!), for woodcock is one of the most expensive of game birds. Otherwise the only resemblance is that both woodcock and the savoury – traditionally consisting of scrambled eggs with anchovies (sometimes capers as well) – are served on toast.

I’m using my favourite marinated anchovies here, which are usually sold loose in delicatessen shops