Cormorant

Sgaibh

Preparation info
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

A large sea-bird, existing throughout the islands. Feeds on fish and can be seen, in groups, sometimes with open wings, drying in the wind.

To catch your bird, take one rowing boat, oars and shotgun. Row quietly to the corner before where you know the birds to be, then quickly row into view. Shoot, while they are surprised, collect when they fall.

Pluck, singe with hot iron (or moderate blow lamp) boil for 1½ to 2 hours till tender.

Ingredients