refers to a savory of creamy scrambled eggs on toast with anchovies. It is a British/Scottish breakfast treat which is essentially scrambled eggs on toast with a bit of anchovy.
In Victorian and Edwardian Scotland times, Scotch Woodcock was popular. This savory dish was served at the end of a five (5) or six (6) course meal, nowadays it would likely be served as a starter or a light snack.
Scotch woodcock (Brit.) A savory of creamy scrambled eggs on toast with anchovies.
This savoury dish was popular in Victorian and Edwardian Scotland. It was served at the end of a meal then, now you would be more likely to serve it as a starter or a light snack.
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