Scotch Woodcock is a traditional Scottish recipe, from the Victorian period, for a classic snack of a blend of Gentleman's relish, milk, eggs, anchovies and cayenne pepper that was served as a spread on toast as a savoury dish at the end of a meal. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Woodcock.
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This savoury snack was popular during the Victorian and Edwardian periods where it was served as a snack or 'savoury' course to complete a meal. However, it's so delicious that it can be served as a snack at any time and is also great at breakfast time.
Ingredients:
2 large slices wholemeal Breads
butter for spreading Gentleman's relish (or anchovy paste) for spreading
5 tbsp fresh milk
2 eggs
generous pinch of cayenne pepper
50g tin or jar of anchovies, drained
paprika to garnish
Method:
Toast the bread then remove the crusts and spread liberally with the butter followed by the Gentleman's relish or butter then cut the toast in half.
Add a knob of butter to a saucepan and when it's melted whisk together the milk, eggs and cayenne pepper in a bowl before pouring into the pan. Stir gently over gentle heat until the mixture begins to thicken then remove from the heat and continue stirring until creamy.
Divide the mixture between the prepared toast pieces and top with thin strips of anchovy fillet arranged in a criss-cross pattern. Add a pinch of paprika and serve.
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