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
Huff paste pastry was brushed with egg yolk to give it a golden color. Later, the shell was filled with a mixture of meat and spices and then baked. A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste. Huff paste Huff paste was a cooking technique involved making a stiff pie shell or "coffyn" using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However the shell became soaked