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 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, 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 the 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 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. This Pye will take a Bushel of Flour; in this Chapter, you will see how to make it. These Pies are often sent to London in a Box as Presents; therefore the Walls must be well built. A STANDING CRUST FOR GREAT PIES Take a Peck of Flour, and fix Pounds of Butter, boiled in a Gallon of Water, skim it off into the Flour, and as little of the Liquor as you can; work it well up into a Paste, then pull it into Pieces till it is cold, then make it up in what Form you will have it. This is fit for the Walls of a Goose pye. CHRISTMAS PIE (A 1990 adaptation from The Ladys Assistant, London, 1805) Filling: turkey breast roasting chicken Cornish game hens 1/2 pound bacon 1 tsp whole cloves 1 tsp. whole black peppercorns 1 whole nutmeg (grate half) 1 1/2 Tbs salt Grind the spices with mortar and pestle and set aside for use later. Using a very sharp carving or boning knife, remove the bones from the turkey breast and lay flat (skin side down) on a board. Sprinkle with 1/4 of the ground spices and place a layer of bacon on top. Remove the wings, drumsticks and thighs from the chicken and set aside. Bone chicken, first cutting along the backbone and laying fowl open; remove all bones. Layer chicken on the turkey; repeat the spices and bacon. Repeat the boning, seasoning and layering procedure with one game hen. Cut second game hen in pieces and set aside with wings and drumsticks. Fold the layered fowl and turn turkey breast side up.It will resemble the turkey breast before boning. Refrigerate while you make the crust. Crust: 10 lbs flour 6 cups water 3 cups Crisco 3 eggs, beaten 1 cup melted butter The crust is mixed and constructed in two stages to simplify handling. Boil 3 cups water with 1 1/2 cups Crisco; make a well in the center of 4 lbs of flour. Pour water/Crisco into well, mix and knead until elastic. Let rest about 20 minutes. (This half will be enough for the bottom and a portion of the sides of the pie.) Mix second half and set aside for the pie construction. Roll approximately 1/3 of first batch of dough to 3/4 inch thick and the size needed to encase the meat. It will measure about 20 inches long, 12 inches wide. Place fowl terrine on center of dough. Roll enough dough in a rectangular shape 3/4 inchesthick and about 8 inches wide (enough to cover the height of the fowl). Stand this piece on its edge and seal to bottom crust by pinching together. Extra support for the side crust is created by placing the wings, thighs and drumsticks between the fowl terrine and the side crust. (Sprinkle remaining spice on the parts.) Roll the dough for the top 1/2 inchlarger that the bottom of the pie. Cut vent hole in center. Set top in place, seal and flute seam. Pastry decorations of braid, bow knots and/or leaves may be added to the top and side of the pie. Brush entire pie with beaten eggs to glaze. Place in preheated 400 degree oven for four hours. After three hours, pour 1 cup melted butter into vent hole. Continue baking until done. NOTE: The crust is only a vessel in which to roast the meat and is not meant to be eaten. The top of the crust can be separated from the sides by inserting a very sharp knife just under the fluting and cutting all around. Traditionally, the pie was eaten at room temperature, but if you prefer, it may be heated. For maximum effect in serving, remove the terrine from the crust, slice, replace the meat into the pie, cover and heat in a moderate oven for about 30-45 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These should certainly qualify as "colonial". Enjoy reading them. Doubt few will attempt them! Nancy Van Valkenburg Watrous FIWATROUS@aol.com