Scotch Woodcock

This is a one-line variation on the Welsh rabbit entry that precedes it in the book, so it assumes you have that melted-cheese mixture already in hand. Everything that matters here happens on the toast.

• It depends on another entry"The same old Rabbit" means the Welsh rabbit entry that precedes this one, a melted-cheese mixture. Make that first; this page only changes what goes under it.
• Anchovy pasteSold in tubes as anchovy paste or Gentleman's Relish. Mashed oil-packed anchovy fillets work in its place. About half a teaspoon per slice is a smear; more will bury the cheese.
• SaltAnchovy paste and aged cheese are both salty. Season the rabbit lightly or not at all and taste before adding any.
• Toast timingThe toast should be hot and the cheese poured over at once. Spread the paste on the toast the moment it comes off the grill so it loosens into the surface, then top immediately — toast that sits gets leathery under a hot topping.
• Bread choiceA firm white or sourdough cut thick enough to hold a wet topping. Thin sandwich bread collapses.
• YieldReckon one to two slices a person as a supper dish, one as a savoury at the end of a meal.