You've heard of the turducken, a holiday feast consisting of three deboned birds stuffed inside each other- a chicken inside a duck inside a turkey. It's an over-the-top display of carnivorous excess and culinary skills, but it's really nothing new. A cookbook from 1800 gives us a recipe for Yorkshire Christmas pie, which starts with five birds! You debone "a turkey, a goose, a fowl, a partridge and a pigeon" and stuff each inside the larger bird. We might assume the "fowl" is a chicken or duck. There's more, as you are instructed to fill the rest of the pie crust with pieces of hare on one side and all the game fowl you can get on the other side. Along with spices, you add four pounds of butter and bake it for four hours. And then hope that all your guests show up and have an appetite.
Other holiday pies are described, like a beefsteak pie made with beef slices and pickles, and two recipes for mincemeat pie that really had meat in them 200 years ago. Read all these recipes for autumn pies at All Things Georgian. -via Strange Company
(Unrelated image credit: Harris & Ewing)
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