Rook for dinner anyone?

The rooks Corvus frugilegus are currently busy building their nests in the village rookery.

Rooks were once commonplace fare for farm labourers, and the rookeries were especially protected for that reason. Young rooks are to be preferred, the birds become very tough when older, and care must be taken to remove the very bitter-tasting backbone. At least that is what they say in the old recipe books.

This is an original recipe from  'The Cook and Housekeeper's Dictionary' by Mary Eaton (1822).

ROOK PIE. Skin and draw some young rooks, cut out the backbones, and season with pepper and salt. Lay them in a dish with a little water, strew some bits of butter over them, cover the dish with a thick crust, and bake it well.