Scotch woodcock
British savoury dish From Wikipedia, the free encyclopedia
British savoury dish From Wikipedia, the free encyclopedia
Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper.[1][2]
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Type | savoury, snack |
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Place of origin | United Kingdom |
Created by | Unknown |
Main ingredients | Eggs, toast, anchovy paste |
Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.[3] It was also served historically at the colleges of the University of Cambridge and the University of Oxford[4] and it continues to be served at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard.
It was a well-known dish in the Victorian era, and is mentioned in Mrs. Beeton's Book of Household Management.[5]
The name is modelled on Welsh rabbit.[6] Similar to Welsh rabbit which contains no rabbit meat, the dish has no woodcock, a type of bird, in its ingredients at all.[7]
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