Rook Pie and Figgy Pastry

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

A Somerset recipe.

Soak the legs and breasts of six skinned young rooks in salt water overnight. Drain them and place in a pie dish, adding a few pieces of fat bacon cut into chunks. Cover with stock and season with salt and pepper.