BRANCHING OUT

The article about rook pie brought back memories (By hook or by rook, 20 May). Nearly 60 years ago there was a tradition among the local farming community of going on ‘brancher’ shoots to thin out the local rook population that was then considered a pest.

These shoots at different rookeries were co-ordinated to take place on the same day, from 7 May until the branchers had fledged or the fresh, fastgrowing leaves hid them from view. Old-timers who took part recounted that, in the depression and during the war, branchers were considered a tasty windfall, though by the 1960s only a few ended in the pot. An elderly lady I knew used to make brancher pies that I found quite tasty. However, she emphasised a couple of points. One was to use the breast of only branchers as adult rooks spoiled the taste.

She also said that a good stock had to be used because brancher flesh was rather bland. Usually this was of beef, though she preferred hare if it was available. A little meat was also included in the stock. At least three of the five rooks that

Jamie Tusting shot were adults so he failed to meet the