Recipes > Meat > Yorkshire Christmas Pie

Yorkshire Christmas Pie


  • crust
  • 1 turkey
  • 1 goose
  • 1 fowl
  • 1 partridge
  • 1 pigeon
  • 1/2 ounce of cloves
  • 1/2 ounce of black pepper
  • 2 table-spoonfuls of salt
  • 1 hare
  • woodcocks, or any other sort of game
  • 4 or 5 pounds of butter
  • seasoning
  • very rich paste


Let the crust be made a good standing one; the wall and bottom must be very thick. Take the turkey and bone it, the goose, fowl, partridge, and pigeon, and season all well. Take the cloves, black pepper, and salt, and beat them well together; let the fowls be slit down the back, and bone them; put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season all well first, and lay them in the crust; joint the hare, and cut it into pieces; season it, and lay it close on one side; on the other side woodcocks, or any other sort of game; let them also be well seasoned and laid close. Put the butter into the pie; cover it with a very rich paste, put it in a very hot oven, and four hours will bake it.

A bushel of flour is about the quantity required for the paste.


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The Lady's Own Cookery Book (1844).

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