A Yorkshire Christmas-Pye

From Hannah Glasse, The Art of Cookery Made Plain and Easy (London, 1747): 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 half an Ounce of Mace, half an Ounce of Nutmegs, a quarter of an Ounce of Cloves, half an Ounce of black Pepper, all beat fine together, two large Spoonfuls of Salt, 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 well first, and lay them in the Crust, so as it will look only like a whole Turkey; then have a Hare ready cased, 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 Woodcock, more 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.