Scots Woodcock

• 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.