Hindle Wakes

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

Ingredients
1/2 loaf Breadcrumbs
Soaked Pitted Prunes
Pepper
Mixed Herbs
Little Vinegar
Handful Suet
1 boned Chicken
Cupful Vinegar
1 large spoon Brown Sugar
Lemon Sauce
Grated Lemon Peel

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.