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Woodcock, Mock

Beat two eggs, and mix with them a table-spoonful of cream. Fillet half a dozen anchovies, warm them before the fire, put them with the eggs into a small saucepan, and stir them briskly over the fire for a minute or two until the sauce thickens. Add a little minced cooked tongue or ham, spread the preparation on toast, and serve as hot as possible.