| 词条 | Scotch woodcock |
| 释义 |
| name = Scotch woodcock | image = Scotch woodcock brit-wiki.jpg | image_size = 250px | caption = Scotch woodcock garnished with anchovy fillets and parsley. | alternate_name = | country = United Kingdom | region = | creator = Unknown | course = | type = Hors d'oeuvre, snack | served = | main_ingredient = Eggs, toast, anchovy paste | variations = | calories = | other = }} 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.[1][2] 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.[3] It was also served historically at the colleges of the University of Cambridge and the University of Oxford[4] 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.[5] The name is modeled on Welsh rarebit.[6] "{{wikten|Scotch}}" is a synonym for Scottish, although now often considered distasteful within Scotland itself. References1. ^{{cite book | last=Boxer | first=A. | title=Arabella Boxer's Book of English Food: A Rediscovery of British Food From Before the War | publisher=Penguin Books Limited | year=2012 | isbn=978-0-241-96167-4 | url=https://books.google.com/books?id=afkUPbwLK64C&pg=PT301 | page=pt301}} {{food-stub}}2. ^{{cite book | last=Herbst | first=R. | last2=Herbst | first2=S.T. | title=The Deluxe Food Lover's Companion, 2nd edition | publisher=Barron's Educational Series | year=2015 | isbn=978-1-4380-7621-8 | url=https://books.google.com/books?id=e8BoCwAAQBAJ&pg=PT872| pages=pt872–873}} 3. ^{{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}} 4. ^{{cite book |last=Aylmer |first=Ursula |author2=Carolyn McCrum |year=2005 |title=Oxford Food: An Anthology |publisher=Ashmolean Museum |page=26 |isbn=1-85444-058-6 |url=https://books.google.com/books?id=qBjLU0KrL6wC&pg=PP16&dq=%22scotch+woodcock%22}} 5. ^{{cite book |last=Beeton |first=Isabella|title=Mrs Beeton's Book of Household Management |year=2000 |publisher=Oxford University Press |isbn=0-19-283345-6 |url=https://books.google.com/books?id=wsehDNHAX9EC&pg=PR7&dq=%22scotch+woodcock%22}} 6. ^John Ayto, An A-Z of Food and Drink, Oxford University Press, 2002, {{ISBN|9780192803511}} s.v. 'Scotch woodcock' 4 : British snack foods|Egg dishes|Fish dishes|Anchovy dishes |
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