Rook Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Remove the skin and backbone from the young rook.
Season the meat with coarse sea salt.
Assemble and bake
Place the seasoned rook in a pie dish.
Cover with pastry and seal the edges.
Bake in a moderate oven at 350°F (175°C) until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Young rook
- Provides the main meat, which becomes tender and moist as it cooks under the pastry.
- Pastry for pie crust
- Encloses the meat and browns in the oven, forming a sealed, crisp covering.
The step that matters
Sealing the pastry edges. A tight seal keeps juices and steam inside the pie so the meat cooks gently in its own moisture. Gaps let juices escape and can leave the filling dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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