WW1 Rationing – Maize Woodcock
In The Victory Cooking Book, 1918, this is called Maize Woodcock. Does anyone have any insight into why?! To interpret this title, it is scrambled eggs on polenta with anchovy. Thinly sliced polenta, toasted on a griddle pan, with lightly scrambled eggs topped with anchovy and a little parsley or chives is more substantial than using toast, and with limited bread during WW1 rationing, an effective alternative. It is actually delicious.
In the words of Granny Dot:
Materials. – Scrambled eggs, a round of polenta, a few fillets of anchovy.
Method. – Lay a layer of scrambled eggs on a square or round of polenta. Place a few fillets of anchovy crosswise on the top, and heat in the oven.
(Mrs C.S. Peel, The Victory Cookery Book, 1918)
2 knobs of butter (about 30g each)
12 eggs, scrambled in butter with a little milk
Chives, finely chopped
1. Set the oven to 200 degrees C
2. Cut the polenta into 6 rounds using a 9cm diameter pastry cutter.
3. Heat a griddle pan and melt a knob of butter in it.
4. When it sizzles, add the polenta, frying for about 3 minutes on each side until lightly browned.
5. Lightly scramble the eggs, bearing in mind that they will be cooked further in the oven.
6. Lay the rounds of polenta on a baking tray and spoon some scrambled eggs on top of each.
7. Place 2 anchovy fillets on the eggs in a cross, and put the baking tray in the oven for 5 minutes.
8. Remove the tray from the oven and place a round on each plate. Serve.