This cookbook is published by The Albyn Press, Raeburn House, Edinburgh
Ingredients
- 1 Chicken or Fowl
- 2 lbs. potatoes
- 2 onions
- salt
- pepper
- butter
- 3 gills water
Directions
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.
Print this recipe
Submitted 6/13/05.
Source: Recipes from Scotland, by F. Marian McNeill.
Submitted By: Jean Trenholm
JTrenholm@msn.com
Chicken Stovies