Countryman's Cooking - W.M.W. Fowler
Countryman's Cooking

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.


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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