Title: Yorkshire Christmas Pye
Categories: Entree Poultry British History Pie
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 welll 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". MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 06 Dec 96 National Cooking Echo Ä

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