Turducken: or, Yorkshire Christmas Pudding Revived
Ask a turkey to swallow a pigeon
seasoned with spices and buckshot (a smidgeon).
Tell the turkey to swallow a pheasant
(talons removed, or it may get unpleasant).
The turkey then must gobble a chicken
(with beak and comb and tail-feathers sticking).
To swallow the chicken it downs a duck
(freed from the muck, but quite out of luck).
It swallows the duck to catch the chicken
to catch the pheasant to catch the pigeon,
seasoned with spices and buckshot (a smidgeon).
Soon the turkey resembles a sow. It dies—so, now:
encrust and bake it or spit- rotate it, hours long,
as did ancient cooks of the Yorkshire of yore,
when appetites, arms, and stomachs were strong.
Tip: when roasting nested birds, more is more.
So, stuff the whole turkey inside a bustard
and baste it with lager and Coleman’s mustard.
(and if you don’t have time to bake Cherpumple Pie,
roly-poly some jam and float it in custard).
("Turducken" is a contemporary term for a dish of nested roasting birds, with roots in the Classical world and in 18th c Yorkshire)
http://en.wikipedia.org/wiki/Turducken
http://www.dailymail.co.uk/news/arti...as-dinner.html
http://theclearlydope.tumblr.com/pos...-water-board-a