SCOTCH WOODCOCK
Cut one or two slices of bread half an inch thick, toast it and butter it well. Spread over it some anchovy paste and cut into as many pieces as you require. Have a saucepan ready and one egg for each person; just break the yolks and half an ounce of butter to each egg. Put salt and pepper into it, put it on the fire and stir till it becomes thick, then add one tablespoonful of cream. Put the buttered eggs on the top of the anchovy toast and serve very hot. The buttered egg must not be too thick.