Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Rook

The rook affords a dry and coarse meat. A pie made of young rooks is tolerable; at least, it is the best form for using these birds as food. There is, in the opinion of some, a resemblance between the flavour of the young rook and that of the young pigeon.

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