Rediscover Scotch Woodcock: Savoring a Lost British Classic from the Golden Age of Dining
In the vast panorama of culinary delights, some dishes stand the test of time not only for their complex flavors or intricate preparations but because they embody an era’s essence. One such dish, now nearly forgotten, is Scotch Woodcock, a British classic that offers a delectable glimpse into the gastronomic practices of the past.
Contrary to what one might initially guess from its name, Scotch Woodcock does not involve game birds. Instead, it’s a humble yet sophisticated dish traditionally served as a savory in gentlemen’s clubs and in the dining cars during the Golden Age of train travel.
The main ingredients are surprisingly simple: creamy, scrambled eggs and anchovy paste on toast, often garnished with a few salty capers.
The beauty of Scotch Woodcock lies in its simplicity and the balance of flavors. The dish started appearing in cookbooks in the mid-19th century and quickly became a favorite for its quick preparation and savory, rich taste. It gained popularity as a late-night snack or a savory after a multi-course meal.
Recipe for Revival
To prepare this vintage gem, you’ll need:
- Ingredients: A couple of fresh eggs, anchovy paste (or whole anchovies), butter, capers, and crustless white bread.
- Preparation:
- Firstly, start by toasting the bread until it’s just golden and crisp. Lightly butter each slice.
- Then, spread a thin layer of anchovy paste over the toast. However, if using whole anchovies, lay them flat after you’ve placed the scrambled eggs.
- Next, scramble the eggs in butter over low heat. The key is to keep them slightly runny, as they will continue to cook after being removed from the heat. You can add milk for this step.
- Afterwards, spoon the soft scrambled eggs over the anchovy paste or toast.
- Finally, garnish with a scattering of capers and a grind of fresh black pepper.
A Modern Twist
While Scotch Woodcock is fine in its original form, you might enjoy a twist with the addition of chopped herbs like chives or parsley. I’m personally a fan of chives with scrambled eggs! I recently found several books at a local thrift store, including “Herbs for the Kitchen” Third Edition, Revised by Irma Goodrich Mazza. It goes over the use of herbs, and I’m excited to restart my herb garden soon!
Rediscovering and cooking vintage recipes like Scotch Woodcock connects us with the past. It’s not just about food; it’s about experiencing the traditions and tastes of those who came before us. Whether served at breakfast, brunch or as a unique appetizer, this dish will certainly spark conversations.
Reader Stories
We love hearing from our readers! Share your own memories or opinion of this Scotch Woodcock dish or other Victorian era recipes in the comments below. Did your family have a special twist on this classic dish?