turducken?!? in Hannah Glasse?!?
Mar. 11th, 2010 08:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walkitoutTo make a Yorkshire Christmas Pye
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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 the Crust so as it will look only like a whole Turkey
...
Quoted p 76-7 in Clarkson; I haven't checked it yet in the original. A hare, a woodcock and "more Game, what Sort of wild Fowl you can get" went in surrounding the turkey.
Wacky. I know it isn't really turducken for a host of reasons.
ETA: Oh, I'm a little late to be making this observation:
http://www.nytimes.com/2002/11/27/dining/l-ye-olde-yorkshire-pye-120090.html
Nice!
ETAYA: Any stunt cooking I've ever done pales in comparison to what these folks accomplish:
http://www.historicfood.com/events%202009-10.html
...
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 the Crust so as it will look only like a whole Turkey
...
Quoted p 76-7 in Clarkson; I haven't checked it yet in the original. A hare, a woodcock and "more Game, what Sort of wild Fowl you can get" went in surrounding the turkey.
Wacky. I know it isn't really turducken for a host of reasons.
ETA: Oh, I'm a little late to be making this observation:
http://www.nytimes.com/2002/11/27/dining/l-ye-olde-yorkshire-pye-120090.html
Nice!
ETAYA: Any stunt cooking I've ever done pales in comparison to what these folks accomplish:
http://www.historicfood.com/events%202009-10.html