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
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