There was a most entertaining discussion on a Radio 4 programme called Terrible Food in which Jonathan McGowan, an amateur taxidermist, described how he fed his (unsuspecting) guests a meal of spaghetti bolognese which he had made from owl meat. The owls were a Tawny and a Barn which he had found as road kill. Unfortunately, he didn’t include a recipe, but he might have enjoyed the following:
How to Cook a Chub:
“There is only one way to cook a chub and that is to lay him on a board and scale and gut him. Then carefully bury the body and cook the board”.
- From “With Rod and Line in and Around Gloucestershire” by ‘Tight Lines’ 1937
How to Cook a Cormorant:
“After dousing the bird in petrol and setting it on fire, burying it for a fortnight, then boiling in salt water, applying a paste of methylated spirit and curry powder and roasting in a hot oven for three hours, throw it away and then not even a starving vulture would eat it”
- From “Countryman’s Cooking”, W.M.W. Fowler 1965