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1193. Scotch Woodcock. Three or four slices of bread; toast and butter well on both sides,--nine or ten anchovies washed, scraped, and chopped fine; put them between the slices of toast,--have ready the yolks of four eggs well beaten, and half a pint of cream--which set over the fire to thicken, but not boil,--then pour it over the toast, and serve it to table as hot as possible. 1194. Sweetbread. Trim a fine sweetbread (it cannot be too fresh); parboil it for five minutes, and throw it into a basin of cold water. Then roast it plain--or beat up the yolk of an egg, and prepare some fine breadcrumbs; or when the sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste-brush; powder it well with bread-crumbs, and roast it. For sauce, fried bread-crumbs, melted butter, with a little mushroom ketchup, and lemon juice, or serve on buttered toast, garnished with egg sauce, or with gravy. Instead of spitting the sweetbread, you may put it into a tin Dutch oven, or fry it.