This cookbook is published by The Albyn Press, Raeburn House, Edinburgh
- 1 Chicken or Fowl
- 2 lbs. potatoes
- 2 onions
- 3 gills water
Prepare the bird and cut into pieces for serving. Cut up the potatoes roughly and slice the onions. Arrange alternate layers of chicken, potatoes and onions in a casserole, spring each layer with salt and pepper, and dotting with butter. Pour in the water and cover tightly. Cook for three-four hours in a slow oven. Or cook in an iron pot over gentle heat.
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Source: Recipes from Scotland, by F. Marian McNeill.
Submitted By: Jean Trenholm