I tried my hand at Mrs Beeton's Scotch Woodcock this week, and I must say, the simplicity of it charmed me. I had always been curious about this dish, and I found the process to be a delightful blend of nostalgia and efficiency. The anchovies, pounded to a paste, were surprisingly mild and added a depth of flavour that I hadn't anticipated. It was the buttered toast, though, that truly surprised me. The recipe calls for a generous amount of butter, and I was delighted to find that it didn't make the dish feel heavy. Instead, it provided a lovely richness that balanced beautifully with the creamy sauce. This dish is perfect for the weeknight cook looking to impress with minimal effort. The sauce comes together in mere minutes, and the use of toast means you can have a hot, satisfying meal on the table in no time. I served it as a light supper, but it would also make a wonderful addition to a brunch spread. The key is to have everything hot and ready to go, so the toast doesn't sog under the weight of the sauce. It's a dish that respects the past while fitting neatly into modern life.