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Rook Pie
Pies and Pastries

There are several known receipts for rook pies, (Eaton 1822, etc) often including hard-boiled eggs.


'The Rook' from 'What the Blackbird Said', 1881



Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

ROOK PIE. Skin and draw some young rooks, cut out the backbones, and season with pepper and salt. Lay them in a dish with a little water, strew some bits of butter over them, cover the dish with a thick crust, and bake it well.






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