Scots Woodcock

Preparation info
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By F. Marian McNeill

Published 2015

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Old Family Recipe


  • anchovy paste
  • eggs
  • cream
  • parsley
  • butter
  • cayenne, hot buttered toast


Take six small rounds of buttered toast, spread them with anchovy paste, arrange on a hot dish, and keep hot. Melt two tablespoonfuls of butter in a saucepan, put in three tablespoonfuls of cream and the raw yolks of three eggs, and stir over the fire until the mixture is a creamy mass. Add a little finely chopped parsley and a dash of cayenne. Heap on the rounds of toast and serve very hot.