Mrs Beetons Cheese and Egg Recipes Revisited
Scotch Woodcock
Hot Buttered Toast, few slices
Allow 1 Anchovy, to each slice
For The Sauce:
150ml (¼ pint) Cream
3 Egg Yolks
Separate the yolks from the whites of the eggs.
Separate the eggs.
Beat the yolks, stir into the cream.
Bring the sauce to the boiling point, but do not allow it to boil or it will curdle.
Have some hot buttered toast ready, spread with anchovies pounded to a paste.
Pour a little of the hot sauce on the top and serve very hot and very quickly.
Time: 5 minutes to make the sauce hot.
Sufficient: Allow ½ slice to each person.
Seasonable at any time.
SCOTCH WOODCOCK
1653. INGREDIENTS - A few slices of hot buttered toast; allow 1 anchovy to each slice. For the sauce:- 1/4 pint of cream, the yolks of 3 eggs.
Mode - Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boiling-point, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly.
Time - 5 minutes to make the sauce hot.
Sufficient - Allow 1/2 slice to each person.
Seasonable at any time.
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