This illustration was provided courtesy of Emma Cowley. Emma is a London-based illustrator, and this piece is currently on display in the Association of Illustrators' Images 34 show. Visit her website: http://www.emmacowley.co.uk/ or blog: www.emmacowley.blogspot.com to see more of her terrific work.
The following recipe for Yorkshire Christmas Pie comes from Mrs. Hannah Glasse's "Art of Cookery" 1774.
Make a crust with sides and bottom thick and large enough to hold a turkey, goose, fowl, partridge, and pigeon, all boned. Season well and place the meat as close together as possible in the crust. Fill the spaces with woodcock, moor game, and any other wild fowl at hand. Add four pounds of butter, lay on a top layer of crust, and bake for at least four hours.
Mrs. Glasse added that the crust should be "well built," requiring at least a bushel of flour.
Yorkshire Christmas Pie was popular in England in the 18th century, although only the wealthy could afford it.
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| Cross-section of a Turduckhen including a hen in the center with cornbread stuffing. |
The Turducken is the American version of Yorkshire pie, although it doesn't contain as many different types of birds. It has been a popular dish in our Southern states for many, many years.
John Madden brought this dish back into fashion when he mentioned it during a football broadcast.
It became so popular that you can now find Turducken, ready to be roasted, in local grocery stores.
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