Howtowdie
From With a saucepan over the sea, 1902
Serves 3
A traditional Scottish dish.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.
HOWTOWDIE. (Scotland.) Clean, truss, and stuff a fine fowl with a force- meat of veal, bread, herbs, and yolk of egg. Brown it in a pan with 4 ounces of butter or drippings ; add ^ pint good stock, and cook, with 102 With a Saucepan over the Sea some parsley, thyme, salt, 6 small onions, and a bayleaf
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