|
|
Definition of Scotch woodcock
1. Noun. Creamy scrambled eggs on toast spread with anchovy paste.
Lexicographical Neighbors of Scotch Woodcock
Literary usage of Scotch woodcock
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Young Cook's Assistant, and Housekeeper's Guide: In the Various Branches by P. Masters (1841)
"scotch woodcock. Cut a thin round of bread from a quartern loaf, trim it, and
cut it in six pieces, and fry it of a light brown. ..."
2. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1907)
"scotch woodcock Have at hand two freshly boiled chicken, turkey, or duck livers.
... scotch woodcock No. 2 Prepare the liver and anchovy mixture as above, ..."
3. The Sanitarian by Medico-Legal Society of New York (1880)
"Scotch. Woodcock.—There are so many ways of cooking eggs, that one could almost
undertake to send up a dish of eggs for every day in a week, not having one ..."
4. Louis' Salads & Chafing Dishes by Louis Muckensturm (1906)
"scotch woodcock <S£ Scramble four eggs hi the usual way, adding a few drops of
Worcestershire sauce. Toast four pieces of bread and trim them to an oval ..."
Other Resources:
