About Hindle Wakes
Hindle Wakes is a cold poultry dish supposedly associated with the Bolton area of Greater Manchester, England. Its origins are claimed to point to Flemish weavers in 14th 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.
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