• 1 boiling fowl of 3–4 lb. (1½-2 k.)
• 1½ lb. (

This dish can be heated up perfectly, or you can often buy half a boiling fowl and can then halve the quantities of all the rest.

It is a very old manor-house recipe from the North of England and originally did not include tomatoes, which were not known, but is much improved by their flavour and colour. Early versions have turnips and carrots or any vegetables available.

Put the