Rook pudding anyone?

The rooks are busy building their nests and laying their eggs in the local rookeries

In days gone by the young rooks were a welcome and free source of protein for countryfolk. They were cooked in pies or puddings as in the following recipe taken from 'A Shilling Cookery for The People' by Alexis Soyer (1845);


YOUNG ROOK PUDDING.- If these young inhabitants of the woods and forests are eatable in pies, I do not see why we should not give them, after their wild career, a soft bed of repose in a pudding crust. Open them by the back, then draw them, divide them into two, and then into quarters; extract the big bones, leaving the flesh only; beat each piece flat, and season with salt, pepper, and a little grated ginger; make a stuffing with the liver. Lay on the crust a slice of bacon, then the birds, then a slice of steak; season with. any aromatic herbs, or chopped onions, leeks or mushrooms; add a gill of ale, or wine, gravy or water; boil one hour and a half, and serve. Pigeons may be done in the same way.