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Scotch Woodcock

3 hard cooked eggs 3 tablespoonfuls grated cheese I heaping tablespoonful (I oz.) flour I heaping tablespoonful (I oz.) butter I gill (1/2 cup) milk 1 gill (1/2 cup) stock 1½ teaspoonful anchovy extract Salt, pepper, and red pepper I teaspoonful chopped parsley 2 rounds buttered toast Place one round of toast in a buttered fireproof dish. Chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt, pepper, and red pepper; place the other round of toast on the top, put in the oven to keep hot.

Blend the butter and flour in a saucepan over the fire; stir in the milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook for a few minutes and pour over the toast.

Divide the toast into squares, garnish with the chopped parsley and the yolks of eggs rubbed through a sieve.

Serve hot.