The First Turducken?

From DJBryan via The Education of Oronte Churm:

"...My favorite part of the book is “Part 2: Historical Recipes,” which date from the sixteenth to the twentieth centuries. I don’t know why old recipes are so evocative, since many of the ingredients are unknown to me or difficult to get, the processes laborious beyond belief, and the results, quite honestly, often nothing I’d want to eat. But they read like a poetry of lost specifics, in which you learn old words and ways to boil, bone, braise, devil, hash, jelly, pot, roast, sauce, steam, stew, and stuff a turkey...

"The author of one of the listed recipes, for instance, Hannah Glasse, who in 1747 self-published The Art of Cookery Made Plain and Easy, writes of a 'Yorkshire Christmas-Pye' made with a bushel of flour, four pounds of butter, and a boned 'Turkey, a Goose, a Fowl, a Partridge, and a Pigeon,' all nestled one in the next. Add mace, nutmegs, cloves, black pepper, and salt. Surround the turkey with a jointed hare and 'Woodcock, more Game, and what Sort of Wild fowl you can get.' The pies bake four hours in a very hot oven and should emerge with 'Walls…well built' so they can be 'sent to London in a Box as Presents….'"

Have a wonderful Thanksgiving.