Howtowdie
From The cult of the chafing dish, 1904
Adapted from 'The Scottish Cookery Book'.
Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 28. The excerpt below is the record exactly as published.
e tablespoon of Worcester sauce, the same of mushroom ketchup, and four cloves. Let it simmer, closely covered, for at least fifteen minutes. It will then prove a most savoury mess. Howtowdie, ' From Spain to Bonnie Scotland ! This is how to cook Howtowdie. Cut up a young fowl into handy joints. Put them into the Chafing Dish with two walnuts of butter, a cupful of bouillon, three sprigs of parsley, three small onions, salt and pepper. Simmer FLESH AND FOWL loi continuously until the bird is tender. When half cooked add another cupful of bouillon to make up for evaporation. When quite cooked put the fowl on to a hot dish, surround it with poached eggs, then thicken the gravy in the pan with a tablespoon of flour
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