Here’s a quickie that was a popular savoury in Victorian times in the same vein as Locket’s savoury and Gloucester ale and cheese. None of them are really eaten these days, though most of the time they are very tasty (though also very rich; no wonder everybody had gout). Although such savouries were served at the end of a meal in those days, it is is perfect for a first course or as a light lunch these days, I reckon.
It doesn’t contain any actual woodcock, of course, but is basically anchovies and eggs on toast – the fish and eggs being a substitute for the prized game bird. Just like how Welsh Rabbit is really cheese and bread instead of the delicious meaty mammal.
This recipe makes six woodcocks:
Start by draining a tin of anchovies before mashing them with two ounces of butter. Next, get the toast ready – cut circles out of six slices of bread and toast them on both sides. Spread with butter and then the anchovy mixture. Keep warm whilst you make the eggy sauce. In a saucepan, add two egg yolks to half a pint of whipping or double cream. Beat the yolks and add pepper a little salt and a good pinch of Cayenne. Stir over a moderate heat until the sauce thickens. Spoon over the anchovies, add a flourish of chopped parsley and serve it forth. If you don’t fancy making the thickened cream sauce, make some softly scrambled eggs made with a bit of cream instead.
#287 Scotch Woodcock. Previous anchovy-based recipes in this blog have ranged from the most delicious to the worst and most bizarre. This one however can join the ranks of the delicious. The intense saltiness of the anchovies was balanced very well with the bland creamy sauce. Very, very good. I ended up eating three and it gave me stomach ache. Hey-ho, you’ve to take the rough with the smooth in life aintcha? Tres bon, 8/10.