Stoved Howtowdie With Drappit Eggs

Name: Stoved Howtowdie With Drappit Eggs
Cuisine: United Kingdom
Ingredients: 4 eggs; 55 g/2 oz butter; a faggot of herbs; 225 g/8 oz shallots, chopped; 225 g/8 oz fresh breadcrumbs; 450 ml/¾ pint chicken stock; ½ tsp rosemary; salt and freshly ground pepper; butter; 1-2 cloves of garlic, crushed; lots of fresh green herbs, chopped; a 900 g/2 lb chicken; 1-2 onions, finely chopped

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

I love the name of this recipe. Since I moved to Scotland my friend June Bertram from Whitecraig has been teaching me to speak properly. I’m ‘away the messages’ when I go for my shopping, and I’ll see you the ‘morns morn’ or the ‘morns nicht’. It’s all verra confusin, ye ken.A howtowdie is a young hen of about 900g/2

Ingredients

Europe
United Kingdom
Main course
Scotland
June

Ingredients

Method