Howtowdie
From The encyclopaedia of practical cookery, 1892
Serves 4
Work a little flour thickening into the gravy before serving.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 130. The excerpt below is the record exactly as published.
HOWTOWDIE.— This dish is very much in favour in Scotland, and is prepared as follows : Draw a young chicken, truss it as for boiling, and stuff with veal forcemeat. Put it in a saucepan with lib. of butter, 1 saltspoonful of salt, half that quantity of pepper, six onions, one clove, three sprigs of parsley, one of thyme, and a bay -leaf, and pour over them 1 breakfast- cupful of stoc
Cook this with the app: pantry check, scaling, and the assistant.