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Yorkshire Christmas Pie

A form of "pie", made from mixed birds (such as chicken, goose, partridge, pigeon and turkey - where the birds would be filleted and layered, one inside the other, so the whole would resemble the largest bird. A chopped hare was often used as forcemeat between layers.

The assemble would be baked, covered in pastry. Pies of this type remained popular well into Victorian times.

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