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Scotch Woodcock

4 "hard-boiled" eggs 3 tablespoons butter 1½ tablespoons flour 1 cup milk 14 teaspoon salt Few grains cayenne Anchovy sauce Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with anchovy sauce. Serve same as Welsh Rarebit I.

Shredded Ham with Currant Jelly Sauce 1/2 tablespoon butter 1/3 cup currant jelly Few grains cayenne 1/4 cup Sherry wine 1 cup cold cooked ham, cut in small strips Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes.