SCOTCH WOODCOCK, GOLDEN BUCK, DEVILLED CHICKEN LIVERS ...BRITISH TEATIME SAVOURIES

This dish like a lot of British recipes has nothing to do with the actual woodcock, except for the fact it might have been eaten after a day of hunting the bird.
This is a very old English teatime treat and features anchovy paste, something that is quite difficult to find, but a little goes a long way.
The famous spread called "Gentlemen's Relish" is often used, and must be used sparingly.
A good alternative is to use cooked salmon or canned tuna/sardine(in oil), "at a pinch",  very thin layers of smoked salmon could be used.

For 3 servings you will need:

3 large egg yolks (from large eggs)
1 cup double cream
anchovy spread or
1/4 cup flaked salmon/tuna 
cayenne pepper
salt
Hot buttered toast


Cut the toasted bread (crusts removed) into 2 inch squares, spread lightly with anchovy paste or flaked fish.
In a heavy bottomed small saucepan, heat the cream to just under simmering.
beat the egg yolks and season with cayenne and salt, pour them into hot cream, stirring very well, over heat until mixture thickens.
Then pour the cream and egg mix over the toasts..serve immediately

This is a favorite served in Gentlemen's Clubs and after a game shoot, with glasses of aged whisky.

Golden Buck Here's another dish that has no meat in it....but lots of deep flavors.

Serves 4
1 cup grated Cheshire or white Cheddar cheese
3 tbsp ale/beer
1/2 tsp Worcestershire sauce
1/2 tsp fresh lemon juice
2 large eggs
celery salt
ground black pepper

Toasted, well buttered  bread, crusts removed and cut into 1/4's..allow 1 slice of bread, cut into 4 per person.

in a heavy bottomed saucepan..slowly heat the ale, cheese stirring well to produce a creamy sauce.
Add the lemon juice and Worcestershire sauce, and previously beaten eggs, stirring continuously, add the celery salt and pepper.
When the mixture thickens pour over the buttered toasts and serve immediately.

Devilled chicken livers

SERVES 4

4 chicken livers
4 slices fried bread ( crusts removed)
 slices of raw  bacon
1/2 cup minced onion
1 tsp minced parsley
cayenne pepper
salt & pepper

Mix together in a small bowl, the minced onion, parsley, shakes of cayenne pepper, salt and pepper,to form a light paste.

wash and dry the lives and cut in halves, sprinkle with the onion mix.
Cut the bacon just large enough to wrap around the coated livers, wrapping them tightly.

Bake in a 350F oven for 8-10 mins on ungreased cookie sheet/dish

Remove from oven and place directly on hot fried bread

serve immediately with prepared mustard

This is another dish popular after game shoots and at Christmas Parties, again served with single malt Whisky.
I have served all 3 of these plus many more at Lord & Lady McAlpine's country estate in Oxfordshire, England in the late 70's..particularly in shooting season.