Scotch woodcock: Difference between revisions
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{{AfDM|page=Scotch woodcock|date=2008 September 14|substed=yes}} |
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'''Scotch woodcock''' is a savory dish consisting of creamy, softly scrambled eggs served over toast that has been spread with anchovy paste or [[Gentleman's Relish]]. It is similar to [[Welsh rarebit]], which combines toast and cheese. It was served in the [[House of Commons]] refreshment rooms as late as 1949.<ref>{{cite journal |last=Wilcox |first=J.H. |year=1949 |title=The kitchen and refreshment rooms of the house of commons |journal=Journal of Parliamentary affairs |volume= III|issue=2 |pages=316-320}}</ref> It was also served historically at the colleges of the [[University of Oxford]].<ref>{{cite book |last=Aylmer |first=Ursula |coauthor=Carolyn McCrum |year=2005 |title=Oxford Food: An Anthology |publisher=Ashmolean Museum |page=26 |isbn=1854440586 |url=http://books.google.co.uk/books?hl=en&lr=&id=qBjLU0KrL6wC&oi=fnd&pg=PP16&dq=%22scotch+woodcock%22&ots=KvLAJVnmhQ&sig=JKo1x-lwr6dD8v6er4Xmnzn9wbU#PPP13,M1}}</ref> |
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That the name does not seem at first sight to show that the dish is eggs on toast,<ref>[http://select.nytimes.com/gst/abstract.html?res=F10C11FE3F5A11708DDDA80894D9415B848AF1D3] New York Times, 1974</ref> but instead seems to imply a [[woodcock]], like [[Welsh rarebit]] has been thought to reflect English assumptions that those in the provinces had a meagre diet.<ref>{{cite journal |last=Aronson |first=Jeff |year=2000 |month=April |title=When I use a word...Cheque your spelling |journal=British Medical Journal |
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|volume= 320|issue=7420 |pages=990}}</ref> The dish needs to be described when foods are to be subjected to classification, as its nature is not obvious from the name.<ref>http://www.fao.org/docrep/008/af282e/AF282E05.htm</ref> |
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It was a well known dish in the [[Victorian]] era, and is mentioned in [[Mrs Beeton's Book of Household Management]]<ref>{{cite book |last=Beeton |fist=Isabella|title=Mrs Beeton's Book of Household Management |year=2000 |publisher=Oxford University Press |isbn=0192833456 |url=http://books.google.co.uk/books?hl=en&lr=&id=wsehDNHAX9EC&oi=fnd&pg=PR7&dq=%22scotch+woodcock%22&ots=TgcAzw6G1O&sig=ZL802tdz6mDTeNhj-cqKaaNZsmQ#PPA1,M1}}</ref> It is sometimes eaten as a savoury at the end of a meal, as happens with [[cheese and biscuits]]. Savoury dishes such as scotch woodcock are said to appeal particularly to men. <ref>[http://www.newstatesman.com/200105280041] New Statesman</ref> |
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It is also known in America, seen as an inexpensive meal as an alternative to the expense of meat.<ref>[http://news.google.com/newspapers?id=g40KAAAAIBAJ&sjid=w0wDAAAAIBAJ&pg=6609,1979900&dq=scotch-woodcock] The Courier, 1983</ref> |
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==References== |
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{{reflist}} |
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[[Category:Egg dishes]] |
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{{food-stub}} |
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