Mad Edwardian dinners

At the weekend, we had B and M and their kids round for a pre Christmas Christmas.  We thought about what to feed them and ended up coming up with this sort of thing – except ours was a pigeon inside a pheasant inside a duck side a chicken (I think).

This was it
This was it

We ordered it from the butcher, who deboned all the birds and did the stuffing.of each into the other.  I think we’ll be eating it for the rest of the week (which is fine).

It’s quite a weird idea but then most of Christmas food is quite weird.  Bread sauce?  Goose?  Once a year you are asked to cook an elaborate Edwardian dinner to serve to all your assembled relatives and friends.  It’s unsurprising that people talk about it as a Big Deal.

Raw - bring it up to room temperature and then cook it for 10 minutes per 100 grams
Raw – bring it up to room temperature and then cook it for 10 minutes per 100 grams

 

5 thoughts on “Mad Edwardian dinners

  1. We are doing turducken this year. Turkey, duck and chicken.
    Just like yours, ours was made up by the local butcher, too. He has been doing them for years. This is the first time we have done one though.
    We could have had it stuffed with sausage but we thought that was a step too far!

    This stuff isn’t cheap either! B-)

    Liked by 1 person

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