Scotch woodcock [SEP] country of origin
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
— the town of Dunlop, East Ayrshire
- Forfar bridie — meat pastry from the town of Forfar, Angus
- Lanark Blue — cheese from Lanarkshire county
- Marauding Scot — fruit soaked in whisky
- Scotch broth
- Scotch egg
- Scotch pancake
- Scotch pie
- Scotch woodcock — eggs and anchovy on toast
- Shetland Black potato — the Shetland Islands
- Stornoway black pudding — the town of Stornoway, Outer Hebrides
- Teviotdale cheese — the valley of the River Teviot,