| http://www.w3.org/ns/prov#value | - Tom Parker Bowles has a likeable theory to do with the fact that 19th century recipes often included anchovies in the meat: \Scotch\, for some reason, was a title applied to a number of dishes which contained these salty fishes, including \Scotch woodcock??? (scrambled eggs on toast with anchovies) and ???Scotch collops??? (a meat dish which included anchovies in the sauce).
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