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Penny Dreadful: From True Crime to FictionThe Madding Crowd: 18th Century LondonBloodletting: Barber Surgeons and Early MedicineThe Play's the Thing: From Melodrama to Musical

Recipes
Black Pudding or Blood Sausage
Bubble and Squeak
Chatwetty's Traditional Meat Pie
Cock-A-Leekie Stew
Haggis
Howtowdie
Love in Disguise
Poor Knights
Spotted Dick
Steak and Kidney Pie
Syllabub
Toad-in-the-Hole
Sweeney Todd, The Demon Barber of Fleet Street in Concert
Howtowdie
The name "Howtowdie" is thought to come from Old French "hutaudeau," a pullet. In the 1800s it was served with poached eggs and was called "Howtowdie wi' drappit eggs" (drappit = dropped).
Serves 6.
3 pounds broiler, frying chicken
1 large onion finely chopped
6 medium onions
1 cup margarine or butter, melted
1 cup margarine
1 cup regular rolled oats
1 tablespoon salt
1 teaspoon ground coriander
1 teaspoon pepper
1/8 teaspoon grated nutmeg
1. Cook and stir the large onion in the cup of melted margarine in 10-inch skillet over medium heat until light brown. Stir in rolled oats, salt, coriander, pepper and nutmeg. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
2. Fill wishbone area of chicken with stuffing mixture. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly (do not overstuff). The stuffing will expand while cooking.
3. Place chicken breast side up in shallow roasting pan. Cut the medium onions in half and arrange around the chicken.
4. Brush chicken and onions with margarine. Roast uncovered in 375°F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 hour.

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Home  -  I. Penny Dreadful  -  II. The Madding Crowd  -  III. Bloodletting
IV. The Play's the Thing  -  Recipes


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