| Woodchuck | | | | | | | | |
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| There are woodcocks in North America, to be sure, but here, unlike in Europe, they are not particulary |
| well know as game birds. This has in now way prevents good cooks in the United States from seeing | |
| the virtue in a quick, easy luncheon dish, nor has it kept them from recognizing Scotch Woodcock | |
| as a corollary to the better known Welsh Rabbit. In any number of cities a combination of mushroom soup, |
| hard boiled eggs and tuna is called, after a more familiar species of American wildlife, Woodchuck. | |
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| 1 can (10 oz) condensed cream of mushroom soup | 3 hard bolied eggs, diced | | | | |
| 1/2 cup milk | | | 3 slices toast | | | | | |
| 1 small can tuna (3 1/2 oz) | | | | | | | | |
| | | | | | | | | | |
| In a saucepan combine cream of mushroom soup and milk. Add eggs and tuna, mix well. Heat | |
| thoroughly, stirring occasionally; pour over toast. | | | | | | |
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