A Stoved Howtowdie,1 with Drappit Eggs

Preparation info
    • Difficulty


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By F. Marian McNeill

Published 2015

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(Meg Dods’s Recipe)


  • a pullet
  • butter
  • button onions
  • spices
  • herbs (optional)


Prepare and stuff with forcemeat a young plump fowl.2 Put it into a yetling concave-bottomed small pot3 with a close-fitting lid, with button onions, spices, and at least a quarter-pound of butter. Add herbs, if approved. When the fowl has hardened and been turned, add a half-pint or rather more