Rook Pie
Ingredients
Directions
Skin the birds and quarter them.
Soak the quarters in a mixture of salt and water overnight.
Prepare the pie as you would for Pigeon Pie.
Recipe from a historical cookbook (Internet Archive).
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.
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