How to prepare rooks:
1. Obtain rooks and kill the fuckers. ( Shotgun or stamping )
2. Place a rook on its back ( now dead) and dislocate the leg by twisting it out and away from the main body. This will also tear the skin under the feathers.
Place both thumbs into the tear and start to peel back the skin and feathers towards the head until the breasts are revealed.( a bit like a brothel visit with Peter Sutcliffe ).
Slice down the breastbone, keeping the knife at a slight angle. Gently ease the flesh off as you cut towards the wings
Wipe the breasts clean and they’re ready for the pan or griddle tray....
Methodoise.
Cut all the meat into largish chunks so that it is all the same size.
Say a prayer to the patron saint of rooks ( St Anthony).
Seal off the meat for a few minutes then place in a pan with a hearty gravy and gently simmer for 30 minutes. Add some grated celeriac and carrot half way through and season to taste with plenty of white and black pepper.
Whilst the meat is cooking, line a small greased ovenproof bowl with gay (puff) pastry.
Set the meat aside to cool slightly and then stir in some thick mashed potato.
Fill the pastry-lined bowl by putting the larger pieces of meat at the bottom, then alternate rook, onions and some lambs kidneys.
Put a lid on the pie and crimp the edges in a faggoty manner until suitably bent and limp-wristed.Sing a vulgar sea shanty whilst crimping or hum the Blue Danube with undone flies...
Make vent holes in the pie and sprinkle with salt and pepper and cook at 180 degrees for 30 minutes.
Phone your local prostitute ( if alive) to sample pie when ready and give approval...
The pie should either be served with puffs and transgender fruit cakes or with salad and pickles and Dale Winton with an exposed organ. Your local prostitute can wash up after the meal.....
lol.
Fuck off.