SCOTCH WOODCOCK
- 3 hard cooked eggs
- 3 tablespoonfuls grated cheese
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- 1 gill (½ cup) milk
- 1 gill (½ cup) stock
- ½ teaspoonful anchovy extract
- Salt, pepper, and red pepper
- 1 teaspoonful chopped parsley
- 2 rounds buttered toast
Place one round of toast in a buttered fireproof dish. Chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt, pepper, and red pepper; place the other round of toast on the top, put in the oven to keep hot.
Blend the butter and flour in a saucepan over the fire; stir in the milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook for a few minutes and pour over the toast.
Divide the toast into squares, garnish with the chopped parsley and the yolks of eggs rubbed through a sieve.
Serve hot.