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.

[edit] References

• Black, William. (2005). The Land that Thyme Forgot. Bantam. ISBN 0593 053621.  pp. 24-26; p. 347

[edit] External links

• Recipe for Hindle Wakes