Turducken is all the rage, right now. For those who think making one is a production number worthy of C.B. DeMille, I thought I'd post one of Hannah Glasse's recipes (would have been called a reciept back then). Ms Glasse wrote the first edition of her iconic The Art of Cookery Made Plain And Simple in 1745. Back then, the long es was used in all instances but for the sake of clarity I've cleaned that up. To make a Yorkshire Christmas Pie 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 black pepper, all beat fine together, two large spoonfuls of salt, and then 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, joint it; season it, and lay it as close as you can on one side; on the other side woodcocks, moor 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 pie, 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. Ms Glasse notes, by the way, that “Thefe pies are often fent to London in a box, as prefents; therefore the walls muft be well built.” I would think so! Before rushing out to bake one of these be warned. The crust for one of them will take a bushel of flour. But, if anyone really wants the recipe…….