Hindle Wakes

Name: Hindle Wakes
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 1 tablespoon finely chopped parsley, marjoram, thyme and chives, mixed; 1 tablespoon finely chopped parsley, marjoram, thyme and chives, mixed; 1¾ cups (240 g) fresh fine white breadcrumbs; ½ cup (60 g) blanched almonds, roughly chopped; Few sprigs of parsley; 1 lb (½ kg) large prunes, soaked and stoned; 2 tablespoons brown sugar; 1 lemon, quartered; 1 large boiling fowl, about 5 lb (2½ kg); ⅝ cup (1.5 dl) wine vinegar; 2 eggs; Grated zest and juice of 2 lemons; Salt and pepper; Salt and pepper; 1¼ cups (3 dl) chicken stock, cooled and skimmed; ¼ cup (30 g) cornflour; 1 tablespoon finely chopped parsley, marjoram, thyme and chives, mixed; 1 tablespoon finely chopped parsley, marjoram, thyme and chives, mixed; ⅝ cup (1.5 dl) red wine; ½ cup (60 g) shredded suet

Preparation info

Serves
8

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Hen de la Wake or Hen of the Wake - the hen to be eaten during the Fair. This recipe, collected near Wigan in about 1900, is a version of a medieval dish. It is a true feast-day dish, as good to eat as it is colourful to look at with its white meat, black stuffing and yellow and green trimmings. The dish was made the day before the Fair and left ready at home for the returning revellers.

Ingredients

Europe
United Kingdom
Engalnd
Main course
Breakfast

Ingredients

Method