Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions[1] and often pieces of meat.

[4] The potatoes are cooked by slow stewing in a closed pot with fat (lard, beef dripping or butter)[1][5] and often a small amount of water[1] or other liquids, such as milk, stock or meat jelly.

[1][4] Stovies may be served accompanied by cold meat[1] or oatcakes[6][7][8][9][10] and, sometimes, pickled beetroot.

[2][13][3] The term is from the French adjective étuvé[14] which translates as braised.

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