Scotch woodcock
Template:Short description Template:Infobox prepared food 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 till late 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 a 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
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- ↑ John Ayto, An A-Z of Food and Drink, Oxford University Press, 2002, Template:ISBN s.v. 'Scotch woodcock'
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