SCOTCH WOODCOCK.
Melt a small piece of butter the size of a nut in a stewpan, break into it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir round quickly until the eggs begin to thicken, keep the yolks whole as long as you can. When finished, pour on to a buttered toast, to which has been added a little essence of anchovy or anchovy paste, and serve.