Scotch woodcock sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management. The name is modeled on Welsh rarebit. "" is a synonym for Scottish, although now often considered distasteful within Scotland itself. 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
Shrimp paste parts of the Philippines) is readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called "kare-kare", an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as "binagoongan" (lit. "that to which bagoong is applied"). The word "bagoong", however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong. In Thailand shrimp paste ("kapi", กะปิ, ) is an essential ingredient in many types of "nam phrik", spicy dips