MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yorkshire Christmas Pye
 Categories: British, Historical, Pies, Poultry, Game
      Yield: 1 Recipe
 
           HOT WATER CRUST PROPORTIONS:
      7 oz Water
      6 oz Lard
      1 lb Plain flour
    1/2 ts Salt
      1    Egg (optional)
           FILLING:
      1    Turkey
      1    Goose
      1    Fowl
      1    Partridge
      1    Pheasant
    1/2 oz Mace        )
    1/2 oz Nutmegs     ) ground
    1/4 oz Cloves      ) together
    1/2 oz Black pepper)
      2 tb Salt
      1    Hare
           Woodcocks
           Grouse
           Wild fowl
      4 lb Butter
           Salt & Pepper
 
  "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 mace, nutmegs, cloves and black
  pepper, all beat fine together, add the 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 the crust, so as it will look only like
  a whole turkey; then have a hare ready skinned 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, moor
  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 a very thick one, and let it be well
  baked. It must have a very hot oven, and will take at least four
  hours.

  This crust will take a bushel of flour... These pies are often sent
  to London in a box as presents; therefore the walls must be well
  built."
  
  Recipe Hannah Glasse "The Art of Cookery made plain and easy" 1747
  Reproduced in Jane Grigson's "English Food".
  From: Ian Hoare
 
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