Cormorant
Under the heading of 'Wigeon', Fowler lists those birds he considers edible and those that are not. Cormorant features in neither category but deserves a unique recipe - not for the faint-hearted.
Salmon
In one of the most poetic pieces in the book, Fowler vividly describes the run of the salmon on a mid-summer evening.
Roach and Gudgeon
In an evocative and nostalgic passage, Fowler talks about his fishing exploits in Norfolk as a young subaltern and the dubious merits of fried roach for breakfast. He muses on the delights of a Victorian gudgeon party.
Extracts from Countryman's Cooking by W.M.W. Fowler published by Excellent Press
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