Hindle Wakes (dish)

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Hindle Wakes is a poultry dish associated mainly with the Bolton area of England. Its origins 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 coloring 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. A rare regional dish, it is seldom seen outside of the Lancashire area.