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Hindle Wakes (dish)
Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The dish is prepared by stuffing a fowl with a combination of breadcrumbs, lemon, pig's blood or prunes, then steaming for four hours prior to roasting for thirty minutes and covering in a lemon butter sauce and greenery.
It is unclear whether this often-written-about dish is indeed ancient, or was invented, along with its supposed history, in the 1950s.
==References==
* pp. 24-26; p. 347
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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