Scotch woodcock is a savoury consisting of creamy, softly scrambled eggs served over toast that has been spread with anchovy paste or Gentleman's Relish.
Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and University of Oxford.
It was a well known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management
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