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 anchovies, vinegar, spices and water, and some commercial preparations are produced using these ingredients. Butter is also sometimes used as a base ingredient, and the resultant product is sometimes referred to as "anchovy butter", and in French as "beurre d'anchois". Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. "Allec", a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has