Scotch Woodcock

Ingredients

• A few slices of hot buttered toast
• 1 anchovy to each slice
• 1/4 pint cream
• the yolks of 3 eggs

Instructions

1. Separate the yolks from the whites of the eggs;
2. beat the former, stir to them the cream, and bring the sauce to the boiling-point, but do not allow it to boil, or it will curdle.
3. Have ready some hot buttered toast, spread with anchovies pounded to a paste;
4. pour a little of the hot sauce on the top, and serve very hot and very quickly.