- Nov 26, 2016
- central NC
The Scotch Woodcock sandwich was a well-known dish in the Victorian era and is mentioned in “Mrs. Beeton's Book of Household Management" published in 1861. Isabella Mayson Beeton was a talented cook and writer whose bestselling cookbook sold 60,000 copies in one year and nearly two million by 1868! Despite the name, the Scotch Woodcock sandwich contains neither Scotch nor woodcock. It is a dish consisting of scrambled egg and anchovies. This is the recipe from Mrs. Beeton's cookbook.
A few slices of hot buttered toast; allow 1 anchovy to each slice. For the sauce,—1/4 pint of cream, the yolks of 3 eggs.
Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boiling-point, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly.
Time: 5 minutes to make the sauce hot.
Allow 1/2 slice to each person. Seasonable at any time
I am not fond of anchovies, so here is a recipe that calls for only a small amount of anchovy paste in case you would like to try it sans anchovies.
Scotch Woodcock II
1 tablespoon butter
1 tablespoon flour
1 cup milk
Salt and freshly ground pepper
⅛ teaspoon grated nutmeg
Dash of Tabasco sauce
1 teaspoon anchovy paste
4 hard‐cooked eggs
4 square, trimmed slices of sandwich bread
Butter for toast
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Season to taste with salt and pepper. Add the nutmeg and Tabasco sauce. Stir in the anchovy paste.
Finely chop the eggs and add to the sauce. Blend.
Toast the bread on both sides and brush both sides with butter. Spoon equal portions of the creamed egg mixture on each square.
The Times print archive, March 11, 1979.
Beeton, Isabella (2000). Mrs Beeton's Book of Household Management. Oxford University Press.
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