- Nov 26, 2016
- central NC
Karenjc [CC BY 3.0 (https://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons
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
The Times print archive, March 11, 1979.
Beeton, Isabella (2000). Mrs Beeton's Book of Household Management. Oxford University Press.
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