How to Cook All the Birds, 1849

“The Poultry of the World,” 1858, a.k.a. dinner

Take a fine large olive, stuffed with capers and anchovies, and preserved in the best oil, and put it into a fig pecker; after cutting off its head and legs, put the fig pecker into the body of a fine fat ortolan; put the ortolan, into the body of a sky-lark. Besides cutting off the head and legs, take away all the principal bones, and wrap it in a thick fillet of bacon; put the skylark, thus prepared, into a thrush, trimmed and arranged in a similar way; put the thrush into a fine plump quail; put the quail, without bacon, but wrapped in a vine leaf, into a lapwing, and the lapwing well trussed and covered with thin bacon, into a fine golden plover; put the plover, also rolled up in bacon, into a fine young partridge; put the partridge into a good succulent woodcock, and after surrounding the latter with very thin crusts of bread, put it into a teal; put the teal, well trussed and covered with bacon, into a Guinea-hen, and the Guinea-hen, also surrounded with bacon, into a fine young wild duck, in preference to a tame one; put the duck into a fine plump fowl, and the fowl into a fine large red pheasant; be sure it is very high flavoured; put the pheasant into a fine fat wild goose; put the wild goose into a Guinea-fowl; put the Guinea-fowl into a very fine bustard, and if it should not fit it, fill up the cavities with chesnuts, sausage-meat, and stuffing excellently made. Put these ingredients, thus prepared, into a vessel, hermetically sealed, and closed round with paste; and add onions, stuck with cloves, carrots, small bits of ham, celery, herbs, ground pepper, slices of bacon well seasoned, salt, spices, coriander, and a bit or two of garlic. Let it simmer for twenty-four hours over a slow fire, so arranged as to reach every part alike. Perhaps, an oven might be better.

Robert Reynolds, The Professed Cook (trans. from Almanach des Gourmands, 1809)

This monstrosity did, in fact, eat a turducken for breakfast. Bon appétit!