Scotch Woodcock

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Many Victorian gentlemen considered this the best of all savouries.


  • 4 slices of toast, 3 × 2 in. (6 × 4 cm.), without crust and well buttered
  • 12


Arrange the buttered toasts on a fireproof serving dish. Pound the anchovy fillets well, add a little pepper and spread them on the toasts. Keep hot. Beat the egg yolks well with the cream and season with salt and pepper. Melt the butter in a small saucepan, stir in the eggs and stir, holding just off the heat, until they begin to thicken. They should not boil and should only be a little thicke