howtowdien.

Brit.

/haʊˈtaʊdi/, U.S.

/ˌhaʊˈtaʊdi/, Scottish English

/hʌʊˈtʌʊdɪ/

Forms: Also howtoudie, how-towdy.

Etymology: ‘Not recorded in O.Scots but appar. Old French hétoudeau, estaudeau, a fat young chicken for the pot’ ( S.N.D.).

Scottish.

A dish whose main ingredient is a chicken (see quot. 1951).

ΘΚΠ

the world > food and drink > food > dishes and prepared food > fowl dishes > [noun]

blancmange1377

bouce Janec1420

sweet-blanchc1430

dumpoke1698

temperade1699

biberot1706

howtowdie1728

alderman?1782

suprême de volaille1822

chicken fixings1837

paprikahendl1839

poule au pot1849

Marengo1861

paprikahuhn1870

Peking duck1874

poule au riz1882

Maryland chicken1888

chicken finger1900

arroz con pollo1901

moo goo gai pan1902

chicken à la King1905

coq au vin1915

chicken burger1933

supreme of chicken1939

cassoulet1940

chicken rice1950

piccata1963

chicken tender1969

turducken1982

Kiev1993

chimaek2012

1728 A. Ramsay Poems II. 230 They all, in an united Body, Declar'd it a fine fat How-towdy.

1759 E. Cleland New & Easy Method Cookery (ed. 2) iv. 91 You may do Howtoudies, or any white Fowl, the same Way.

1901 Daily Chron. 17 Aug. 8 Howtowdie is another old Scotch dish.

1951 Good Housek. Home Encycl. 513/1 Howtowdie, a Scottish dish consisting of boiled chicken with poached eggs and spinach.

1970 A. L. Simon & R. Howe Dict. Gastron. 222/2 Howtowdie, Scots for pullet, possibly related to the old French hutaudeau... Eggs are poached in gravy or broth and placed around the bird on the carving dish, each on a pat of spinach.

This entry has not yet been fully updated (first published 1976; most recently modified version published online March 2022).

单词	howtowdie
释义	howtowdien. Brit. /haʊˈtaʊdi/, U.S. /ˌhaʊˈtaʊdi/, Scottish English /hʌʊˈtʌʊdɪ/ Forms: Also howtoudie, how-towdy. Etymology: ‘Not recorded in O.Scots but appar. Old French hétoudeau, estaudeau, a fat young chicken for the pot’ ( S.N.D.). Scottish. A dish whose main ingredient is a chicken (see quot. 1951). ΘΚΠ the world > food and drink > food > dishes and prepared food > fowl dishes > [noun] blancmange1377 bouce Janec1420 sweet-blanchc1430 dumpoke1698 temperade1699 biberot1706 howtowdie1728 alderman?1782 suprême de volaille1822 chicken fixings1837 paprikahendl1839 poule au pot1849 Marengo1861 paprikahuhn1870 Peking duck1874 poule au riz1882 Maryland chicken1888 chicken finger1900 arroz con pollo1901 moo goo gai pan1902 chicken à la King1905 coq au vin1915 chicken burger1933 supreme of chicken1939 cassoulet1940 chicken rice1950 piccata1963 chicken tender1969 turducken1982 Kiev1993 chimaek2012 1728 A. Ramsay Poems II. 230 They all, in an united Body, Declar'd it a fine fat How-towdy. 1759 E. Cleland New & Easy Method Cookery (ed. 2) iv. 91 You may do Howtoudies, or any white Fowl, the same Way. 1901 Daily Chron. 17 Aug. 8 Howtowdie is another old Scotch dish. 1951 Good Housek. Home Encycl. 513/1 Howtowdie, a Scottish dish consisting of boiled chicken with poached eggs and spinach. 1970 A. L. Simon & R. Howe Dict. Gastron. 222/2 Howtowdie, Scots for pullet, possibly related to the old French hutaudeau... Eggs are poached in gravy or broth and placed around the bird on the carving dish, each on a pat of spinach. This entry has not yet been fully updated (first published 1976; most recently modified version published online March 2022). < n.1728
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