Taken verbatim from the 1861 Book of Household Management, by Isabella Beeton, Chapter XXXIII. Milk, Butter, Cheese and Eggs. I followed the “Mode” exactly, whisking over low heat until it thickened. The flavor was reminiscent of eggs Benedict. My father’s version of Scotch Woodcock is scrambling eggs with anchovies and milk, frying in butter and serving it on toast (see below). He said Scotch Woodcock was a late night snack that used to be served at bars in the 1930s and 40s along with Welch Rarebit.
My father’s recipe:
Sauté five or six chopped anchovies in four pats of butter and then add 1/4 cup of milk. Let it rest off the heat for about five minutes. Reheat, add four scrambled eggs and cook until done. Serve it on toast, salt and pepper.