A Scottish dish of boiled chicken served with spinach and poached eggs.
- The day demanded a wide variety of special foods: shortbread, haggis (Burns's ‘great chieftain o’ the puddin’ race ’); ‘howtowdies wi’ drappit egge’; ‘thairums, pies, and porter’; and ‘parritch and milk.’
- Fancy some cabbie claw or potted hough followed by a nice bit of Finnan haddie or howtowdie, served with skirlie and rumbledethumps?
- The menu includes Howtowdie, clapshot and peas or Mince, Neeps and Tatties.
Early 19th century: probably from Old French estaudeau, denoting a young chicken for the stew pot.
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