Old Zac’s favourite recipe from his Poacher’s Cookbook
Rook Pie Serves 4 – 6
Place the pig’s trotter, onions, carrot, rook breasts, legs, thighs and bacon chunks in a saucepan. Season well and cover with water. Bring slowly to the boil, then turn down the heat and simmer for 30 minutes. Remove the rook breasts, joints and bacon to a dish. Then let the stock simmer for a further hour. Lay the breasts and bacon chunks in a 2-pint pie dish and add the flesh from the legs and thighs. Strain the stock, adjust the seasoning, and pour it over the meat to come to within 1 inch of the top. Sprinkle the parsley over it and cool. When cold, cover with the shortcrust pastry. Make a hole in the top. Decorate with pastry leaves and brush with beaten egg. Place in a pre-heated oven set at 425F for 1 hour. Then make a paper funnel and pour in any extra jellied stock. When to prepare and eat May 8th to 18th is the traditional period during which “branchers” are shot. This is when the young rooks emerge from the nest but have not yet flown. Young Victorian virgins used to sally forth armed with rook rifles and shoot them. It being apparently deemed a suitable ladylike pursuit. The Poacher’s Cookbook by Prue Coats Game and Country Recipes -“for feather, fur and fish” Postscript: According to Betty Newell, Billy Holt was always fond of rook pie! |