"Jaques d'Alltrades" wrote in message
k...

snip

Well, the poor (who are always with us) used to make 'fish' stock by
simmering woodlice. Apparantly, the stock tastes strongly of shrimps,
which I suppose isn't entirely surprising.


Hugh Fearnley-Whittingstall cooked and ate some on one of his cook on the
wild side programmes. I think he sort of mashed them into a porridge, can't
remember the recipe.