Countryman's Cooking

Here are dishes to gladden the countryman's heart and to revive the town-dweller's jaded palate: roast pheasant, casseroled grouse and pigeon, rook pie, woodcock with bacon, jugged hare, rabbit pie,Tatie pot, mutton stew, salmon cakes, fried sea trout breakfast, RAF bacon and eggs and many more tremendous hearty treats ? a handwritten recipe for beer also features! The aim of this book is to instruct in first principles of cookery, commencing with the live creature ? be it bird, fish or animal - and explains how to snare and shoot, pluck and skin, dissect and joint. W M W Fowler's recipes reflect the succulent wholesomeness of English cooking at its best. However, not only is this a means and way with food - it is a whole philosophy of life, and Fowler digresses delightfully. AUTHOR: W M W Fowler, born 1914 ? 1977, was a local resident in Eksdale, Cumbria. An RAF bomber pilot in World War 2, he was shot down over Germany in July 1941 and detained in various prison camps until moved to Stalag Luft 3 from April 1943. After the war he returned, farming mink and daffodils until 1965 when his culinary masterpiece Countryman's Cooking was published. REVIEWS: "So red-blooded, so gloriously politically incorrect and so unfashionably informative that is slices clean through the genre like a meat cleaver." ? Elizabeth Grice, Daily Telegraph. "A man's man who makes Gordon Ramsay look like Mrs Beeton. He's my hero." ? Ross Anderson, The Times B/w illustrations