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The 2008
Mietta Song Recital Award






Hindle Wakes


Preamble
"This is an ancient poultry recipe from Lancashire, dating back to mediaeval times."


Ingredients

1/2 loaf Breadcrumbs

Bread Bread

Soaked Pitted Prunes

Prune Prune

Pepper

Pepper Pepper

Mixed Herbs

Herb Herb

Little Vinegar

Vinegar Vinegar

Handful Suet

Suet Suet

1 boned Chicken

Chicken Chicken

Cupful Vinegar

Vinegar Vinegar

1 large spoon Brown Sugar

Sugar Sugar

Lemon Sauce

Lemon Sauce Lemon Sauce

Grated Lemon Peel

Lemongrass Lemongrass

Method

1/2 loaf of breadcrumbs is mixed with twice the amount of stoned soaked prunes. This stuffing is seasoned with pepper and mixed herbs, moistened with a little vinegar, and a handful of suet added. The boned chicken is stuffed with the spiced stuffing, and trussed back into shape, or into a roll. This simmers gently for a few hours in water that has a cupful of vinegar and a large spoon of brown sugar added; then the chicken is allowed to cool in the liquid. The chicken is then coated with lemon sauce, and the grated lemon peel dusted over it. Halved prunes and lemon slices decorate the dish.

This is only one of many family recipes handed down through the generations.





Chicken Pudding In Butter Crust
Boned chicken with a spiced stuffing boiled & garnished with prunes & lemon slices

Hindle Wakes
Boned chicken with a spiced stuffing boiled & garnished with prunes & lemon slices

Maxime's Curried Apricot And Fresh Mint Soup
Boned chicken with a spiced stuffing boiled & garnished with prunes & lemon slices

Poultry, Umbles And Ham Paste
Boned chicken with a spiced stuffing boiled & garnished with prunes & lemon slices

Stephen's Chicken Pie
Boned chicken with a spiced stuffing boiled & garnished with prunes & lemon slices