Anchovy Toast, or “Scotch Woodcock.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

good buttered toast thick and soft
anchovies
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little heated cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]

Instructions (5)

Make some good buttered toast thick and soft, having carefully cut off all crust.
Clean and bone und pound the anchovies, and spread them over the toast.
Pile the toast, cut into squares, 3 layers, on a dish, and pour over it a warm custard made of 3 eggs, and a little heated cream and seasoning.
The custard must be thick.
Serve hot as a savoury.

Original Text

Anchovy Toast, or “Scotch Woodcock.” (Mrs. Husthwaite.)
Make some good buttered toast thick and soft, having carefully cut off all crust. Clean and bone und pound the anchovies, and spread them over the toast. Pile the toast, cut into squares, 3 layers, on a dish, and pour over it a warm custard made
of 3 eggs, and a little heated cream and seasoning. The custard must be thick.
Serve hot as a savoury.
Of course this quantity is for a small dinner.

Notes

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