Only young rooks should be eaten, and then only the breasts and upper parts of the legs. The skin should always be removed, the bird drawn, and the backbone removed since it has a bitter flavour. Prepare the rooks and stew them in water with a good pinch of salt for fifteen minutes. Drain and remove the breasts and upper legs. Roll these in seasoned flour and arrange in a pie dish with chopped bacon. Fill the dish three-quarters full with stock. Cover with pastry and bake at 425°F, 220°C, gas mark 7 for fifteen minutes. Reduce heat to 350°F, 180°C, gas mark 4 and continue cooking for l¼ hours.