Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Scotch Woodcock
  Breaded Tongue with Tomato Sauce Shredded Ham with Currant Jelly Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Scotch Woodcock

4 "hard-boiled" eggs
1 cup milk
3 tablespoons butter
1/4 teaspoon salt
11/2 tablespoons flour
Few grains cayenne
Anchovy sauce

Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with Anchovy sauce. Serve same as Welsh Rarebit I.


CONTENTS · BIBLIOGRAPHIC RECORD
  Breaded Tongue with Tomato Sauce Shredded Ham with Currant Jelly Sauce  
 
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