Turkey Pie

Turkeys, brought from the Americas in the sixteenth century, had become commonplace in England a century later. Pies like this, containing a whole boned bird with stuffing, were still served at Christmas 100 years ago and less elaborate pies of veal, ham, or pork are an English institution. Interestingly, Robert May was well aware that cold food needed more seasoning than hot. The lard used in this recipe as a stuffing was almost certainly bacon (lard in French); skirret is a