In my fourth Holiday Pleasures romance, Season for Desire, the characters encounter a Christmas pie like none they’ve ever eaten. Made by a Yorkshire innkeeper’s wife, it’s described as “five kinds of bird stuffed wi’in each other, all inside the tastiest crust you can imagine. Oh, and there’s a rabbit in there too.”
“Turducken Gone Wild” might seem like an apt name for this recipe, but in fact it’s simply called a Yorkshire Christmas Pie. And I didn’t make up the dish; I pulled the description of it from a 1788 cookbook called The English Art of Cookery. The book is in the public domain, so if you’re interested in historic recipes, you can get a free ebook here. Mrs. Booth’s Christmas pie recipe appears on page 410.
Did you count the pounds of butter involved? This recipe must be meant to serve a huge number of people. Mrs. Booth’s Christmas gathering is small, so you can rest assured that her guests got their fill of this Regency-style “Turducken Gone Wild.”