I bought a hen from a local peasant (paid way over the odds of course) and it came with all its bits and pieces. Inserting my hand you-know-where I found that apart from its guts there was also an egg which I had for brekker next day with brown bread soldiers and lots of butter. I boiled the fowl with carrots, a stick of celery and an onion and it was eaten with a fruit mustard. The wine was the deliciously drinkable Cabernet Franc from Smooth Tony. Yum yum pig's bum.