Scotch woodcock
Scotch woodcock [ skɒtʃ ˈwʊdkɒk ] ( ) is an English dish that traditionally consists of a slice of toasted toast or white bread that is thinly coated with Gentleman's Relish, topped with scrambled eggs and anchovies and served garnished with parsley .
Etymology and history
The origin of the name of this dish ( literally "Scottish snipe" in German ; it does not come from Scotland, nor does it have anything to do with forests or snipe ) is as unknown as its inventor. The Universal Etymological English Dictionary by Nathan Bailey from 1731 called "woodcock" a special scalpel for opening the thorax and classified it under the generic term "knife", which is why there could be a connection to cutlery , since "Scotch woodcock “It's not about finger food .
The recipe itself, without the addition of Gentleman's Relish , is older, because it can already be found under the name Scotch woodcock , with chopped anchovies, in a cookbook from 1851.
This snack is typical of the Victorian Age in all known variations and was on the menu of the catering trade in the British Parliament from 1870 to 1949 and is still used today in the gentlemen's clubs of the universities in Cambridge and Oxford as an alternative to sweet pastries or a cheese platter at tea time offered.
Similar dishes
Individual evidence
- ↑ Overview of entries for "Scotch woodcock" in online dictionaries, accessed on February 2, 2017.
- ↑ Brian Yarvin: Plowman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, Villages and Country Across the British Isles. Page 12. Harvard University Common Press, 2012. ISBN 9781558324138 .
- ↑ Modern domestic cookery: Murray's modern cookery book. Modern domestic cookery, by a lady 1851, p. 588.
- ^ JH Wilcox: The kitchen and refreshment rooms of the House of Commons. Journal of Parliamentary Affairs. Volume III (2), London 1949, pp. 316-320.
- ↑ Ursula Aylmer, Carolyn McCrum: Oxford Food: An Anthology. Ashmolean Museum, 2005. page 26. ISBN 1854440586 .