Corey is a New Yorker who lived most of his life in upstate New York but has lived in Queens since 2008. He's only been birding since 2005 but has garnered a respectable life list by birding whenever he wasn't working as a union representative or spending time with his family. He lives in Forest Hills with Daisy and Desmond Shearwater. His bird photographs have appeared on the Today Show, in Birding, Living Bird Magazine, Bird Watcher's Digest, and many other fine publications. He is also the author of the American Birding Association Field Guide to the Birds of New York.
Corey
Rook Pie was a fairly traditional dish in the 19th century in England and was also consumed during the first and second world wars.
I have eaten rook pie and frankly as game goes not a bird I would hurry to eat again. As a famous cook book writer of the 60′ and 70’s Theodora Fitzgibbon said in her book “Game Cooking” written in 1963. “Some recipes for rook pie include steak. In my view this a waste of steak 🙂
Two minutes before reading this post, I read about Rooks in the Sunday NY Times. The article “Think You’re Smarter Than Animals? Maybe Not” talks of a few different experiments with animals. And it turns out that “Rooks Use Stones to Raise the Water Level to Reach a Floating Worm.”
A good read.
http://www.nytimes.com/2011/08/21/opinion/sunday/think-youre-smarter-than-animals-maybe-not.html
I had rook pie once…not in a hurry to have it again.
I’ve got several cook books hanging around with recipes for rook pie, one even has a section suggesting how to get hold of rooks.
The oldest one I have has a recipe for lark’s tongue pate…imagine that turning up on a menu 😛