I thought the Turducken was a more traditional recipe from Paul’s side of the family (his father’s family being from Louisiana) but no! Here’s a recipe from Yorkshire from 1757:
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“A Yorkshire Christmas-Pye.
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 and Ounce of black Pepper, all beat fine together, two large Spoonfuls of Salt, mix them together. Open the Fowls, then then 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 jointed; season it, and lay it as close as you can on one Side; on the other Side 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 very 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 ofent sent to London in a Box as Presents; therefore the Walls must be will built.”
—The Art of Cookery Made Plain and Easy, Hannah Glasse c. 1747
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