WOODCOCK TOAST is perhaps the best variety of anchovy toast when well made. Numerous recipes are given for it, and its name is variously given by writers upon cookery, some of whom present it to their readers under the meaningless title of “Scotch-woodcock.” In its unpretending form this toast is exceedingly like the one I have just given, viz:—a better kind of anchovy toast with an egg-cream custard top-dressing, but real woodcock toast should be composed as follows:—