Scotch woodcock

Scotch woodcock

Scotch woodcock garnished with anchovy fillets and parsley
Place of origin	United Kingdom
Main ingredients	Eggs, toast, anchovy paste
Cookbook: Scotch woodcock  Media: Scotch woodcock

Scotch woodcock is a savoury consisting of creamy, softly scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish.

Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.^[1] It was also served historically at the colleges of the University of Cambridge and the University of Oxford^[2] and it continues to be served at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard.

It was a well-known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management^[3]

References

1. Wilcox, J.H. (1949). "The kitchen and refreshment rooms of the house of commons". Journal of Parliamentary affairs. III (2): 316–320.
2. Aylmer, Ursula; Carolyn McCrum (2005). Oxford Food: An Anthology. Ashmolean Museum. p. 26. ISBN 1-85444-058-6.
3. Beeton, Isabella (2000). Mrs Beeton's Book of Household Management. Oxford University Press. ISBN 0-19-283345-6.