A Yorkshire Christmas Pie
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Having made a large standing crust, bone j a turkey, a goose, a hen, a partridge, and a pigeon.
- Season them with half an ounce of mace, the same quantity of nutmeg, a quarter of an ounce of cloves, half an ounce of black pepper, all beat fine, and two large spoonfuls of salt, n fixed all well together.
- Roll up the fowls, u.e one Within the other, with the turkey outermost, 'so as to look like a whole turkey, and place it in the middle of the crust.
- Have a hare ready cased, and wiped clean;
- disjoint and cut in pieces;
- season,, and lay it close to one side of the crust ;
- put woodcocks, moor-gcime , and any other wild fowl you can get on the opposite side, well seasoned, and packed close together.
- Put four pounds of butter into the pie ;
- then lay on the lid.
- The crust must be very thick, , and it will take four hours at least, in a hot oven to bake it properly.
- CHAP.
- r.
Plating
Cookware for this recipe
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Chef's knife