Yorkshire Christmas Pie of Five Birds

Name: Yorkshire Christmas Pie of Five Birds
Yield: Serves 10 to 15
Cuisine: United Kingdom
Ingredients: One 8- to 10-pound (about 4-kg) goose; 1 squab; One 4- to 5-pound (about 2-kg) chicken; 2 whole nutmegs or 2 tablespoons (15 g) ground nutmeg; 2 tablespoons (20 g) peppercorns or 2 tablespoons (15 g) ground pepper; 2 tablespoons (15 g) mace blades or 1 tablespoon (7 g) ground mace; One 12- to 14-pound (about 6-kg) turkey; 1 partridge or Cornish game hen; 2 tablespoons (30 g) salt; 1½ quarts (1.5 liters) water, more if needed; 1 cup (225 g) butter, softened; 16 cups (2 kg) flour, more for rolling; 4 cups (900 g) butter; 2 teaspoons whole cloves or 1 teaspoon ground cloves; ¼ cup (75 g) salt; 1 egg lightly beaten with ½ teaspoon salt, for glaze

Preparation info

Serves
10 to 15

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

One 12- to 14-pound (about 6-kg) turkey
One 8- to 10

Europe
United Kingdom
Pie
Microwave
London

Method

To Bone the Birds, Starting with the Carcass

Place the turkey on a cutting board. Trim off the wing tip and middle section, leaving the largest wing bone. With the breast of the bird down, slit the skin along the backbone from neck to tail. Cut out the wishbone. Carefully cut and pull the flesh and skin away from the carcass, working evenly with short, shar