Woodcock, Scotch
INGREDI- ENTS. A few slices of hot buttered toast; allow 1 anchovy to each slice. For the sauce- pint of cream, the yolks of 3 eggs.
AVERAGE COST, 1s. 2d.
Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boilingpoint, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a WOODCOCK, SCOTCH. 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.
SEASONABLE at any time.
Woodcock, Scotch. (Another