Recently, I was invited by the owner of a fairly well respected internet recipe site to dine on Humble Pie (see recipe below), an invitation I gladly accepted, as one who delights in experimental cuisine.
However, upon my arrival, my host invited me instead to eat crow (see recipe below), which I found exceedingly unappealing and was forced to decline.

Meanwhile my host's face appeared surprisingly contorted - It was later revealed that she had chosen this precise moment to masticate on a dessert of sour grapes (see recipe below).


Unoffended, I left without a chip on my shoulder (see recipe below).


Humble Pie - a 19th Century English dish
Ingredients:

The parts of the deer that rich folk don't want - Kidneys, intestines, heart, etc.
English Autumn Fruits - usually apples, pears, raisins

Sugar, salt, cloves, nutmeg
Plenty of suet.


Preparation:

Boil the meat until tender, then mix in other ingredients.
Add suet and cook on a low flame for about an hour.

Follow up:

Pork Shoulder & Chips



Plenty of olive oil

1 14-ounce can chopped tomatoes
2 pounds boned shoulder of pork

Salt
Freshly ground black pepper

1lb potatoes, peeled and quartered
2 medium onions, peeled and quartered

1/2lb turnips and or swede, peeled and quartered
1 pound Granny Smith apples, quartered and cored

6 garlic cloves
4 fresh thyme springs


Preparation:

Preheat the oven to 350 degrees.


Drizzled the olive oil in large baking pan. Add the chopped tomatoes and their juice. Place the pork on top. Season with salt and freshly ground black pepper.
Cover tightly and bake in the oven for 1 hour.


Meanwhile, in a large bowl, toss together the vegetables, apples, salt, and freshly ground pepper.

After 1 hour of cooking, scatter the vegetables, apples, and garlic around and over the pork. Add thyme on top. Cover and seal the pot. If you do not seal the pot, be sure to check the pork and add 1/4 cup water or more to prevent the vegetables from burning. Bake 1 more hour in the oven.


Serve with chips
Serves 4


Eating Crow - an late 19th century American Dish

Preparation
De-bone crows in a similar fashion to a quail or pigeon.

Soak the crow (only the breast is worth preparing) in water with a tablespoon of salt for 30 minutes to draw out some of the blood.
Marinate the breast for about half an hour in teriyaki sauce.

Grill breast for no more than 10 minutes on each side.
note: overcooking tends to dry the meat out.


Sour Grapes Recipe - a global dish particulary popular among the elderly




Ingredients:


1 lb. seedless green grapes, removed from stems
1/2 cup sour cream

1/4 cup brown sugar


Preparation:


Mix the grapes and sour cream and chill in refrigerator for at least one hour. Serve in dessert dishes and sprinkle with the brown sugar.

Serves 6