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
Cut, copy, and paste Cut, copy, and paste In human–computer interaction and user interface design, cut, copy and paste are related commands that offer an interprocess communication technique for transferring data through a computer's user interface. The cut command removes the selected data from its original position, while the copy command creates a duplicate; in both cases the selected data is kept in a temporary storage device called the clipboard. The data in the clipboard is later inserted in the position where the paste command is issued. The data is available to any application supporting the feature, thus allowing easy data transfer between applications.