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
Anchovy paste Roland Foods Corporation, Crown Prince and General Mills, the latter of which produces Peck's anchovette spread, which was first introduced in 1891. Some uses of anchovy paste include its use as a condiment or ingredient in egg dishes and on toast. It can be used as an ingredient in some "hors d'oeuvre". Anchovy paste is a common food in Italy, where it is used served atop canapés and vegetables and as an ingredient in sauces and pasta dishes. It is also a part of the cuisine of the Philippines, where it is referred to as "bagoong balayan", and of Vietnam,