nettle kail



  • A boiling fowl stuffed with a mixture of sweated onions cooked in suet, thickened with oatmeal and flavoured with ransons or mint is simmered in seasoned water for 60 to 80 minutes and young nettles or spinach added for the last 10 minutes of cooking together with a little fine oatmeal or barley flour to thicken. Served with the buttered nettles.