British Recipes > Scotch Woodcock

How to make Scotch woodcock:
A very upper-crust scrambled egg dish. In Victorian times this was often served at the end of a five or six course meal.


2 large slices of wholemeal bread
Gentleman's relish
4-6 tablespoons milk
cayenne pepper
2 eggs
small can of anchovies
(see measure conversions for more information)


- Remove the crusts and toast the slices of bread.
- Spread with butter and Gentleman's Relish.
- Cut each slice in half.
- Melt a small piece of butter in a saucepan.
- Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
- Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
- Remove from heat and keep stirring.
- The mixture will become creamy.
- Place the toast onto two plates and divide the mixture between them.
- Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.