Yorkshire Christmas Pie (1765)

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

‘First make a good standing crust, let the wall and bottom be very thick; bone by opening down the back, a turkey, a goose, a fowl, a partridge, and a pigeon. Season them all very well, using ½ oz. (15 g.