Scotch woodcock: Difference between revisions
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Scotch woodcock was served in the refreshment rooms of the [[House of Commons of the United Kingdom]] as late as 1949.<ref>{{cite journal |last=Wilcox |first=J.H. |year=1949 |title=The kitchen and refreshment rooms of the house of commons |journal=Journal of Parliamentary Affairs |volume= III|issue=2 |pages=316–320|doi=10.1093/oxfordjournals.pa.a052613 }}</ref> It was also served historically at the colleges of the [[University of Cambridge]] and the [[University of Oxford]]<ref>{{cite book |last=Aylmer |first=Ursula |author2=Carolyn McCrum |year=2005 |title=Oxford Food: An Anthology |publisher=Ashmolean Museum |page=26 |isbn=1-85444-058-6 |url=https://books.google.com/books?id=qBjLU0KrL6wC&pg=PP16&dq=%22scotch+woodcock%22}}</ref> and it continues to be served at the [[Oxford and Cambridge Club]] as an alternative to sweet desserts or cheeseboard. |
Scotch woodcock was served in the refreshment rooms of the [[House of Commons of the United Kingdom]] as late as 1949.<ref>{{cite journal |last=Wilcox |first=J.H. |year=1949 |title=The kitchen and refreshment rooms of the house of commons |journal=Journal of Parliamentary Affairs |volume= III|issue=2 |pages=316–320|doi=10.1093/oxfordjournals.pa.a052613 }}</ref> It was also served historically at the colleges of the [[University of Cambridge]] and the [[University of Oxford]]<ref>{{cite book |last=Aylmer |first=Ursula |author2=Carolyn McCrum |year=2005 |title=Oxford Food: An Anthology |publisher=Ashmolean Museum |page=26 |isbn=1-85444-058-6 |url=https://books.google.com/books?id=qBjLU0KrL6wC&pg=PP16&dq=%22scotch+woodcock%22}}</ref> and it continues to be served at the [[Oxford and Cambridge Club]] as an alternative to sweet desserts or cheeseboard. |
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It was a well-known dish in the [[Victorian era]], and is mentioned in ''[[Mrs Beeton's Book of Household Management]]''.<ref>{{cite book |last=Beeton |first=Isabella|title=Mrs Beeton's Book of Household Management |year=2000 |publisher=Oxford University Press |isbn=0-19-283345-6 |url=https://books.google.com/books?id=wsehDNHAX9EC&pg=PR7&dq=%22scotch+woodcock%22}}</ref> |
It was a well-known dish in the [[Victorian era]], and is mentioned in ''[[Mrs. Beeton's Book of Household Management]]''.<ref>{{cite book |last=Beeton |first=Isabella|title=Mrs Beeton's Book of Household Management |year=2000 |publisher=Oxford University Press |isbn=0-19-283345-6 |url=https://books.google.com/books?id=wsehDNHAX9EC&pg=PR7&dq=%22scotch+woodcock%22}}</ref> |
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The name is modelled on [[Welsh rarebit|Welsh rabbit]].<ref>John Ayto, ''An A-Z of Food and Drink'', Oxford University Press, 2002, {{ISBN|9780192803511}} [http://www.oxfordreference.com/view/10.1093/oi/authority.20110803100448333 ''s.v.'' 'Scotch woodcock']</ref> Similar to Welsh rabbit which contains no [[rabbit meat]], the dish has no [[woodcock]], a type of bird, in its ingredients at all.<ref>{{cite web|url=https://www.usatoday.com/picture-gallery/life/food-dining/2019/07/09/french-fries-arent-french-and-other-deceptively-named-foods/39665355/|title=French fries aren’t French and other deceptively named foods}}</ref> |
The name is modelled on [[Welsh rarebit|Welsh rabbit]].<ref>John Ayto, ''An A-Z of Food and Drink'', Oxford University Press, 2002, {{ISBN|9780192803511}} [http://www.oxfordreference.com/view/10.1093/oi/authority.20110803100448333 ''s.v.'' 'Scotch woodcock']</ref> Similar to Welsh rabbit which contains no [[rabbit meat]], the dish has no [[woodcock]], a type of bird, in its ingredients at all.<ref>{{cite web|url=https://www.usatoday.com/picture-gallery/life/food-dining/2019/07/09/french-fries-arent-french-and-other-deceptively-named-foods/39665355/|title=French fries aren’t French and other deceptively named foods}}</ref> |
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Revision as of 07:32, 6 April 2023
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| Type | savoury, snack |
|---|---|
| Place of origin | United Kingdom |
| Created by | Unknown |
| Main ingredients | Eggs, toast, anchovy paste |
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]
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]
References
- ^ Boxer, A. (2012). Arabella Boxer's Book of English Food: A Rediscovery of British Food From Before the War. Penguin Books Limited. p. pt301. ISBN 978-0-241-96167-4.
- ^ Herbst, R.; Herbst, S.T. (2015). The Deluxe Food Lover's Companion, 2nd edition. Barron's Educational Series. pp. pt872–873. ISBN 978-1-4380-7621-8.
- ^ Wilcox, J.H. (1949). "The kitchen and refreshment rooms of the house of commons". Journal of Parliamentary Affairs. III (2): 316–320. doi:10.1093/oxfordjournals.pa.a052613.
- ^ Aylmer, Ursula; Carolyn McCrum (2005). Oxford Food: An Anthology. Ashmolean Museum. p. 26. ISBN 1-85444-058-6.
- ^ Beeton, Isabella (2000). Mrs Beeton's Book of Household Management. Oxford University Press. ISBN 0-19-283345-6.
- ^ John Ayto, An A-Z of Food and Drink, Oxford University Press, 2002, ISBN 9780192803511 s.v. 'Scotch woodcock'
- ^ "French fries aren't French and other deceptively named foods".
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