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 March, but not in water colder than 12 °C (54 °F). The anchovy appears to spawn at least from the shore, near the surface of the water. The anchovy is a significant food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, shark, chinook, and coho salmon. It is also extremely important to marine mammals and birds; for example, breeding success of California brown pelicans and elegant terns is strongly connected to anchovy abundance. Anchovies, like most clupeoids (herrings, sardines and anchovies), are filter-feeders that open their mouths as they swim. As water