Hindle Wakes is a poultry dish associated mainly with the Bolton

Bolton

Bolton is a town in Greater Manchester, in the North West of England. Close to the West Pennine Moors, it is north west of the city of Manchester. Bolton is surrounded by several smaller towns and villages which together form the Metropolitan Borough of Bolton, of which Bolton is the...

 area of England

England

England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west; the Irish Sea is to the north west, the Celtic Sea to the south west, with the North Sea to the east and the English Channel to the south separating it from continental...

. Its origins point to Flemish

Flemish people

The Flemings or Flemish are the Dutch-speaking inhabitants of Belgium, where they are mostly found in the northern region of Flanders. They are one of two principal cultural-linguistic groups in Belgium, the other being the French-speaking Walloons...

 weavers

Weaving

Weaving is a method of fabric production in which two distinct sets of yarns or threads are interlaced at right angles to form a fabric or cloth. The other methods are knitting, lace making and felting. The longitudinal threads are called the warp and the lateral threads are the weft or filling...

 in 16th century Lancashire

Lancashire

Lancashire is a non-metropolitan county of historic origin in the North West of England. It takes its name from the city of Lancaster, and is sometimes known as the County of Lancaster. Although Lancaster is still considered to be the county town, Lancashire County Council is based in Preston...

. The dish consists of a long-steamed capon

Capon

A capon is a rooster that has been castrated to improve the quality of its flesh for food.-History:The Romans are credited with inventing the capon. The Lex Faunia of 162 BC forbade fattening hens in order to conserve grain rations. In order to get around this the Romans castrated roosters, which...

 or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig

Pig

A pig is any of the animals in the genus Sus, within the Suidae family of even-toed ungulates. Pigs include the domestic pig, its ancestor the wild boar, and several other wild relatives...

's blood or prunes for the black, butter

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

 lemon

Lemon

The lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...

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.