[Sca-cooks] Tur-duc-kin

[Amanda Whiteley]

My father-in-law has a period, or slightly OOP, recipe that begins, I
believe, with a lark and has each bird stuffed inside a progressively larger
bird until it quits at swan.  They did call it "Great Pie", which is
interesting as I can find no trace of pastry.  Does anybody know what the
word "pie" originally meant?

Sian
----- Original Message -----
From: "Elaine Koogler" <ekoogler at chesapeake.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, October 19, 2001 4:12 PM
Subject: Re: [Sca-cooks] Tur-duc-kin


> Actually, I think there's a period recipe for a great pie made something
like
> that.  Don't have the source at hand, but I seem to recall Havelyard
(great
> cook in Bright Hills...lord to one of my lord's proteges) making one some
time
> ago!
>
> Kiri
>
> Olwen the Odd wrote:
>
> > Hi all.  I got my monthly online for Cajun Grocers and this time they
are
> > offering a Tur-duc-kin for about a hundred bucks.  CajunGrocer's
Cornbread
> > Tur-duc-ken is stuffed with cornbread and rice dressing. The chicken is
> > stuffed with cornbread dressing. The chicken is then stuffed into the
duck,
> > and then we layer rice dressing around the top of the duck and inside
the
> > turkey.  Go figure.  They *are* a period grocer (kinda sorta) 8^)
> >
> > Lady Olwen the Odd
> > Clan of Odds
> > House Blackstar
> > Bright Hills Cooks Guild
> > Barony of Bright Hills
> > Kingdom of Atlantia!
> >
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