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Scotch woodcock

Two slices of Scotch woodcock, egg and anchovy on toast, on plate with silver knife and fork. Pot of Gentleman's Relish. For Scotch woodcock recipe.

Scotch woodcock, a dish of creamy scrambled egg and anchovy paste on toast, was a popular savoury dish in the dining halls of Oxford and Cambridge and was served in the refreshment rooms of the House of Commons up to the 1950s.  In the nineteenth century a small savoury dish was often served at the very end of the meal after the dessert and this convention lasted well into the twentieth century.  The dish is similar to a Welsh rarebit (rabbit) which is not from Wales and contains no rabbit.  Scotch woodcock also does not hail from Scotland and doesn’t include a woodcock.   Why these playful names were given to these dishes is unclear unless it was to suggest the dishes were more exotic than simply eggs on toast.

Equipment

  • Measuring jug
  • Mixing bowl
  • Shallow bowl
  • Double boiler or saucepan with a mixing bowl suspended over the top
  • Balloon whisk

Preparation method

  • Place the cream, egg yolks, seasoning and spices in the top of the double boiler or in the mixing bowl.
  • Whisk together thoroughly.
  • Fill a shallow bowl with water and ice cubes.
  • Place the double boiler (or saucepan with the mixing bowl placed on top) on the hob and bring to the boil. Turn the heat down and simmer gently stirring continuously with the wooden spoon.
  • Continue until the sauce has thickened. Remove from the heat immediately and place the top of the double boiler or mixing bowl over the iced water and continue stirring until cooled.
  • Set the grill to the highest temperature.
  • Toast the bread on both sides.
  • Remove and spread thinly with the Gentlemans Relish.
  • Spoon over the sauce and spread to the edges of the toast.
  • Return to the grill and cook until the tops are golden brown.
  • Serve immediately.

More rarebit recipes
Gloucester cheese with ale

Victorian

Serves:
2
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 150 ml double cream
  • 2 medium egg yolks
  • Salt and freshly ground black pepper
  • Dash cayenne pepper (optional)
  • Pinch ground mace (optional)
  • 2 slices bread
  • 2 tsp Gentleman's Relish (or anchovy paste)

Nutrition

Nutrition Facts
Scotch woodcock
Serving Size
 
130 g
Amount per Serving
Calories
400
Percent of Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
272
mg
91
%
Sodium
 
570
mg
25
%
Potassium
 
134
mg
4
%
Carbohydrates
 
16
g
5
%
Fiber
 
2.8
g
12
%
Sugar
 
3.7
g
4
%
Protein
 
8.9
g
18
%
Calcium
 
286
mg
29
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

anchovy, Eggs

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace