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Yorkshire Christmas Pie

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Yorkshire Christmas Pie
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Serves: 12
Old British Cristmas Recipe from Richard Briggs, The English Art of Cookery. (London: 1794. Third Edition).
  • Take a fine large turkey, a goose, a large fowl, a partridge, and a pigeon, and bone them all nicely,
  • beat half an ounce of mace, half an ounce of nutmegs, a quarter of an ounce of cloves, half an ounce of white Pepper ground, and two large spoonsful of salt, all mixed together;
  1. open all the fowls down the back, lay the turkey on the dresser, season it is the inside, lay the goose breast downwards in the turkey, then season the goose, put in the fowl the fame way, then the partridge, then the pigeon, close them together, to make them look like a whole turkey, as well as you can;
  2. case and bone a hare, and cut it in pieces, with six woodcocks, moor game, or small wild fowl, all boned; make a bushel of flour with ten pounds of butter into a paste, as directed, make the bottom and sides very thick, and raise it as high as you can, put in some seasoning, then lay in the turkey, &c. breast uppermost, lay the hare on one fide, and the woodcocks, moor game, or wild fowl, on the other side, sprinkle seasoning over all, put four pounds of butter on the top, lay on a thick lid, ornament the sides and top, but first rub it over with the yolk of an egg, put paper over it, and bake it in a hot oven for six hours; let it stand till it is cold before you cut it.
  3. It will keep a good while.


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