Saturday, 19 November 2016

Scotch Woodcock




I first had this savoury, often served at the end of a meal in Oxford colleges, in my first term at university in 1979.  It makes a better breakfast or brunch than the end of a meal and here is how I cooked it today, after coming back from the Warfare wargames show at Reading..




Ingredients are very simple: just three (or four if you are hungry like I was) eggs per person, bread for toast (I had Dutch rye bread) a tin of anchovies and some black pepper and butter





Reserving four of the anchovy fillets mash up the remainder of the anchovies with half a teaspoon of butter and add some black pepper.  Many people use Gentlemen's Relish instead of mashed anchovies which is fine if you can take the rank, cat food smell and the rank, cat food taste.




Scramble the eggs with a knob of butter, add black pepper and optional cayenne pepper.   Toast the bread, spread the mashed anchovies on the toast, add the scrambled egg (and maybe some chopped fresh parsley) and top with the four reserved anchovies.  Ideally eat with a relaxed redhead...