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. 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 at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard.
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| - Scotch woodcock (de)
- Scotch woodcock (es)
- Scotch woodcock (it)
- スコッチ・ウッドコック (ja)
- Scotch woodcock (en)
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| - Scotch woodcock [skɒtʃ ˈwʊdkɒk] ist ein Gericht der Englischen Küche, das traditionell aus einer Scheibe gerösteten Toast- oder Weißbrots besteht, die dünn mit Gentleman’s Relish bestrichen, mit Rührei und Anchovis belegt und mit Petersilie garniert serviert wird. (de)
- Scotch woodcock (en castellano también como Tostada Cawdor) es una tosta típica de la cocina escocesa que consiste en huevo revuelto saborizado con un condimento de pasta de anchoas o Gentleman's Relish. Es muy similar al Welsh rarebit, con la diferencia que emplea queso fundido. Se suele servir en los cuartos de descanso del House of Commons of the United Kingdom («Cámara de los Comunes del Reino Unido») como al año 1949. Se suele servir históricamente en los colleges de la Universidad de Cambridge y Universidad de Oxford. (es)
- Lo scotch woodcock è un piatto britannico composto da uova strapazzate servite su pane tostato con acciughe o pasta d'acciughe e talvolta guarnito con erbe tritate e pepe nero. Viene spesso servito come antipasto ma può anche essere consumato come spuntino. Lo scotch woodcock è una ricetta di origini antiche e sconosciute. In età vittoriana, lo scotch woodcock divenne molto popolare fra i nobili della Camera dei Comuni dove veniva servito come piatto finale di un pasto da sei portate fino al 1949. La tartina era ed è tuttora preparata presso i college dell'Università di Cambridge e di Oxford. (it)
- スコッチ・ウッドコック（英語: Scotch woodcock）はイギリス料理でサンドイッチ（オープンサンドイッチ）の一種。名前と違ってスコットランド料理でもなく、鳥のウッドコック（ヤマシギ）も用いられていない。 スコッチ・ウッドコックのレシピは、イザベラ・ビートンの『』（1861年）にも収録されている。 スクランブルエッグとアンチョビのペーストをパンの上に乗せる。アンチョビはスクランブルエッグを作る時に混ぜ込んでも良い。 (ja)
- 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. 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 at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard. (en)
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| - Scotch woodcock garnished with anchovy fillets and parsley. (en)
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| - Eggs, toast, anchovy paste (en)
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| - Scotch woodcock [skɒtʃ ˈwʊdkɒk] ist ein Gericht der Englischen Küche, das traditionell aus einer Scheibe gerösteten Toast- oder Weißbrots besteht, die dünn mit Gentleman’s Relish bestrichen, mit Rührei und Anchovis belegt und mit Petersilie garniert serviert wird. (de)
- Scotch woodcock (en castellano también como Tostada Cawdor) es una tosta típica de la cocina escocesa que consiste en huevo revuelto saborizado con un condimento de pasta de anchoas o Gentleman's Relish. Es muy similar al Welsh rarebit, con la diferencia que emplea queso fundido. Se suele servir en los cuartos de descanso del House of Commons of the United Kingdom («Cámara de los Comunes del Reino Unido») como al año 1949. Se suele servir históricamente en los colleges de la Universidad de Cambridge y Universidad de Oxford. (es)
- 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. 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 at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management. The name is modelled on Welsh rabbit. Similar to Welsh rabbit which contains no rabbit meat, the dish has no woodcock, a type of bird, in its ingredients at all. (en)
- Lo scotch woodcock è un piatto britannico composto da uova strapazzate servite su pane tostato con acciughe o pasta d'acciughe e talvolta guarnito con erbe tritate e pepe nero. Viene spesso servito come antipasto ma può anche essere consumato come spuntino. Lo scotch woodcock è una ricetta di origini antiche e sconosciute. In età vittoriana, lo scotch woodcock divenne molto popolare fra i nobili della Camera dei Comuni dove veniva servito come piatto finale di un pasto da sei portate fino al 1949. La tartina era ed è tuttora preparata presso i college dell'Università di Cambridge e di Oxford. (it)
- スコッチ・ウッドコック（英語: Scotch woodcock）はイギリス料理でサンドイッチ（オープンサンドイッチ）の一種。名前と違ってスコットランド料理でもなく、鳥のウッドコック（ヤマシギ）も用いられていない。 スコッチ・ウッドコックのレシピは、イザベラ・ビートンの『』（1861年）にも収録されている。 スクランブルエッグとアンチョビのペーストをパンの上に乗せる。アンチョビはスクランブルエッグを作る時に混ぜ込んでも良い。 (ja)
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| - Eggs, toast, anchovy paste
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