Home › The Waldorf Kitchen › Scotch Woodcock

Scotch Woodcock

Beat thoroughly three eggs with a little anchovy paste; pour them into a saucepan with three-quarters of a breakfast cupful of milk, and stir them over the fire until thick, but without boiling. Cut four slices of bread, remove the crusts, and toast them to a light brown. Butter the toast, spread also some anchovy paste over, and arrange them on a hot dish. Pour the custard over, and serve very hot.

Scrambled Eggs with Cream and Mushrooms Beat together four eggs and season with salt and pepper; put a quarter of a gill of cream and a small piece of butter in a fryingpan, melt the butter, pour in the beaten eggs, and stir quickly over the fire for three or four minutes. Before cooking the eggs, chop up some mushrooms, and fry them lightly in butter. Dish when the eggs are done after mixing the mushrooms with them.