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|Place of origin||United Kingdom|
|Main ingredients||Eggs, toast, anchovy paste|
|Cookbook: Scotch woodcock Media: Scotch woodcock|
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.
- 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.
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