Hindle Wakes (dish)

Hindle Wakes is a poultry dish associated mainly with the Bolton area of England. Its origins point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The dish is prepared by stuffing a fowl with a combination of breadcrumbs, lemon, pig's blood or prunes, then steaming for four hours prior to roasting for thirty minutes and covering in a lemon butter sauce and greenery. A rare regional dish, it is seldom seen outside of the Lancashire area.

References

* pp. 24-26; p. 347

External links

* [http://thefoody.com/poultry/hindlewakes.html Recipe for Hindle Wakes]