Yorkshire Christmas Pie

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 240 min Total: 240 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the crust

a good standing crust, let the wall and bottom be very thick

For the filling

bone a turkey, a goose, a fowl, a partridge, and a pigeon ↝ Turkey, Ground, raw [Poultry Products]
bone a turkey, a goose, a fowl, a partridge, and a pigeon ↝ Goose, liver, raw [Poultry Products]
bone a turkey, a goose, a fowl, a partridge, and a pigeon ↝ Guinea hen, meat only, raw [Poultry Products]
bone a turkey, a goose, a fowl, a partridge, and a pigeon ↝ Pheasant, raw, meat and skin [Poultry Products]
bone a turkey, a goose, a fowl, a partridge, and a pigeon ↝ Squab, (pigeon), meat only, raw [Poultry Products]
half an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
half an ounce of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a quarter of an ounce of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half an ounce of black pepper, all beat fine together ↝ Spices, pepper, black [Spices and Herbs]
two large spoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
a ready caſed, and wiped with a clean cloth. Cut it to pieces; that is, jointed
woodcocks, more game, and what sort of wild fowl you can get
woodcocks, more game, and what sort of wild fowl you can get
woodcocks, more game, and what sort of wild fowl you can get ↝ Game meat, boar, wild, raw [Lamb, Veal, and Game Products]
at least four pounds of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
your lid, which must be very thick one

Instructions (13)

Make a good standing crust with a very thick wall and bottom.
Bone a turkey, a goose, a fowl, a partridge, and a pigeon.
Season all the boned birds very well.
Beat fine together half an ounce of mace, half an ounce of nutmeg, a quarter of an ounce of cloves, and half an ounce of black pepper.
Add two large spoonfuls of salt to the spices and mix them together.
Open the fowls all down the back and bone them, starting with the pigeon, then the partridge, then the fowl, then the goose, and finally the turkey.
Season all the birds well before placing them in the crust so that it appears to be a whole turkey.
Prepare a ready-cased item (e.g., sausage casing), wipe it with a clean cloth, and cut it into pieces (joint it).
Season the jointed pieces and pack them closely into the pie on one side.
On the other side, place seasoned and jointed woodcocks, other game, and any available wild fowl, packing them closely.
Add at least four pounds of butter to the pie.
Place the very thick lid on the pie.
Bake in a very hot oven for at least four hours.

Original Text

To make a Yorkſhire Chriſtmas Pye.
FIRST make a good standing crust, let the wall and bottom be very thick; bone a turkey, a goose, a fowl, a partridge, and a pigeon. Season them all very well; take half an ounce of mace, half an ounce of nutmeg, a quarter of an ounce of cloves, and half an ounce of black pepper, all beat fine together; two large spoonfuls of salt, and then mix them together. Open the fowls all down the back, and bone them; first the pigeon, then the partridge, cover them, then the fowl, then the goose, and then the turkey, which must be large; season them all well first, and lay them in your crust, so as it will look only like a whole turkey; then have a ready caſed, and wiped with a clean cloth. Cut it to pieces; that is, jointed; season it, and lay it as close as you can on one side; on the other side woodcocks, more game, and what sort of wild fowl you can get. Season them well, and lay them close; put at least four pounds of butter into the pye, then lay on your lid, which must be very thick one, and let it be well baked. It must have a very hot oven, and will take at least four hours.

Notes

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