woodstock
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BRANCHER PIE (Young Rooks in May)
Ingredients : 6 young rooks, pepper and salt, 3 hard boiled eggs, ½ lb of rough puff pastry , 1 pint warm water, 1 oz butter, 1 lb steak, 1/2pt beef stock, 1 oz flour, gelatine.
Method : Wash rooks well, taking care to remove the livers and backbones. Cut into neat joints and the steak into pieces, toss in flour, pepper and salt. Fry the rooks in hot butter and put onto plate, brown the steak, add warm water and simmer 1 hour. Put the rooks into the mixture and simmer for 1 hour longer. Boil eggs, remove shells and cut into quarters. Put the rooks, meat and eggs into a pie dish, pour gravy over gelatine and stir till dissolved. Pour over rooks and when cold, cover with pastry, decorate, brush with a beaten egg and bake ½ an hour. Pour in the gravy and serve cold. cook on gas mark 6. Sent in by Deadeye **** (AirgunBBS forum) passed down to him by an old Scottish farmer friend.
same me different name
Ingredients : 6 young rooks, pepper and salt, 3 hard boiled eggs, ½ lb of rough puff pastry , 1 pint warm water, 1 oz butter, 1 lb steak, 1/2pt beef stock, 1 oz flour, gelatine.
Method : Wash rooks well, taking care to remove the livers and backbones. Cut into neat joints and the steak into pieces, toss in flour, pepper and salt. Fry the rooks in hot butter and put onto plate, brown the steak, add warm water and simmer 1 hour. Put the rooks into the mixture and simmer for 1 hour longer. Boil eggs, remove shells and cut into quarters. Put the rooks, meat and eggs into a pie dish, pour gravy over gelatine and stir till dissolved. Pour over rooks and when cold, cover with pastry, decorate, brush with a beaten egg and bake ½ an hour. Pour in the gravy and serve cold. cook on gas mark 6. Sent in by Deadeye **** (AirgunBBS forum) passed down to him by an old Scottish farmer friend.
same me different name
