Scotch Woodcock

Ingredients

• 2 slices of toast
• 1 hard-boiled egg
• 2 anchovies
• 2 tablespoons (1 oz.) butter
• 1 teaspoon anchovy paste or essence
• pinches of cayenne pepper
• pinches of white pepper
• 2 raw egg yolks or 1 whole egg
• ½ cup hot milk
• parsley
• salt

Directions

The book says “a moderately hot oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

1. Remove the skin from the anchovies and mash them with the hard-boiled yolks through a sieve.

2. Add the butter, anchovy essence, and seasonings, and mix until smooth.

3. Spread the mixture between the slices of toast and cut into fingers.

4. Arrange the toast on a dish.

5. Beat the yolks, add the milk, and stir over heat until thickened; season to taste.

6. Pour the custard over the toast.

7. Rub the butter into the flour, add cayenne, and mix with the yolk, anchovy essence, and a little water to form a firm paste.

8. Roll out the paste and cut into straws.

9. Bake in a moderate oven (350°F/175°C) until just cooked, without coloring.

10. Serve hot.