Nice to see this old thread still has a vitality of its own.

When Mrs. Parabola cooked Rook Pies she used a recipe from Mrs. Beeton’s Cookbook. It involved marinating in milk as described by HB, used stewing steak with the breasts of the young Rooks. She thinks it also included hard boiled eggs but it was a long time ago.

The steak cooked down to a jelly/gravy leaving the Rook meat intact.

As to taste, much like a well flavoured pigeon.

It is no doubt much better than Cormorant, for which an old Sussex recipe reads:-

“Pluck or skin Cormorant. Wrap bird in muslin. Bury in damp earth for 2 weeks. Forget where you buried it.”.

Last edited by Parabola; 06/07/25 06:23 AM.