|Place of origin||United Kingdom|
|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. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard.
- 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.
- 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'
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