Scotch woodcock facts for kids
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| Type | savoury, snack |
|---|---|
| Place of origin | United Kingdom |
| Created by | Unknown |
| Main ingredients | Eggs, toast, anchovy paste |
Scotch woodcock is a classic British dish. It is a type of savoury food, meaning it's not sweet. This simple meal is made with creamy, soft-scrambled eggs. These eggs are served on a piece of toast. The toast is usually spread with a special anchovy paste. Sometimes, people add fresh herbs or black pepper on top.
What is Scotch Woodcock?
Scotch woodcock is a quick and tasty meal. It uses common ingredients like eggs and bread. The unique flavor comes from the anchovy paste. Anchovy paste is made from tiny fish called anchovies. It gives the dish a salty, rich taste. This dish is often eaten for breakfast or as a light snack.
A Taste of History
This dish has a long history in the United Kingdom. It was very popular during the Victorian era. This was a time when Queen Victoria ruled Britain (1837-1901). The famous cookbook, Mrs Beeton's Book of Household Management, even mentioned it. This book was a guide for running a home.
Scotch woodcock was once served in important places. For example, it was offered in the refreshment rooms of the House of Commons of the United Kingdom. This is where the main part of the British government meets. It was served there as late as 1949.
It was also a common dish at famous universities. Students at the University of Cambridge and the University of Oxford used to eat it. Today, it is still served at the Oxford and Cambridge Club. People there might choose it instead of a sweet dessert or a cheese board.
Why the Name "Scotch Woodcock"?
The name of this dish can be a bit confusing. It is named in a similar way to another dish called "Welsh rabbit" (also known as Welsh rarebit). Welsh rabbit does not contain any rabbit meat. In the same way, Scotch woodcock does not have any "woodcock" in it. A woodcock is a type of bird. So, don't expect to find any birds in your Scotch woodcock! The name is just a fun tradition.
