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A traditional Lancashire chicken dish, probably brought over from The Low Countries by Flemish weavers in the 14th century. For our point of view, it"s named after the town of Hindle, and was consumed during the annual holiday or "wake".
Dorothy Hartley gives a recipe in her 1954 book "Food in England".
This was adapted by Jane Grigson, in her excellent book "The Observer Guide to British Cookery".
For a recipe see Gourmet Britain Recipe section.
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