Scotch woodcock Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to
Perkins Paste made from two segments of a cut-up egg carton. Around my neck is a chain of coloured bath cubes. My hair is a mermaid's tangle of toilet-roll twists and I am holding an upside-down broom as a makeshift trident. I have a vague memory of the terror I felt when my mother set off to make this costume at an on-board creative arts class. What that woman couldn't do with a few rolls of crepe paper, a couple of decommissioned coat-hangers and a pot of Perkins Paste isn't even worth considering. A t-shirt showing the Perkins Paste label was previously