COUNTRYMAN'S COOKING. W.M.W. Fowler.

(1965) 2006 2nd edition. 8vo (159 x 240mm). Ppxiv,157. Dust-wrapper illustration by Robert Gillmor. Green cloth, spine titled in gilt.

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 treats. ...explains how to snare and shoot, pluck and skin, dissect and joint. Not for him the chore of pastry-making. Using the gin-bottle as bait, he lures "Flakey Flossie" along to see to that, while he devotes his attention to what is to go beneath the golden crust. "Don't," he cautions, "kiss her till she has carried out her duties; you will find the situation gets completely out of hand and you end up, hours later, with no gin and no lid on your pie." RAF pilot Willie Fowler met Hugh Falkus in Stalag Luft 3. After the war they returned to Eskdale together to farm mink, where Fowler introduced Falkus to sea-trout fishing.