Scotch Woodcock Recipe

Melt a small piece of butter the size of a nut in a stewpan, break into

it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir

round quickly until the eggs begin to thicken, keep the yolks whole as

long as you can. When finished, pour on to a buttered toast, to which

has been added a little essence of anchovy or anchovy paste, and serve.