British Recipes > Scotch Woodcock
butter
Gentleman's relish
4-6 tablespoons milk
cayenne pepper
2 eggs
small can of anchovies
(see measure conversions for more information)
- 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.
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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.
Ingredients
2 large slices of wholemeal breadbutter
Gentleman's relish
4-6 tablespoons milk
cayenne pepper
2 eggs
small can of anchovies
(see measure conversions for more information)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Comments
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The ratio is usually 2 fillets per egg so in this case 4 fillets are adequate (one small tin should fit the bill). Both ingredients are essential!
#1 - mary - 11/04/2007 - 10:49
Is the main ingredient of scotch woodcock scrambled eggs or anchovies?
#0 - J F Egan - 11/03/2007 - 09:56
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