Forget turkey, try a cockenthrice for Christmas dinner
HOW TO MAKE COCKENTHRICE, BASED ON A 15TH CENTURY RECIPE Ingredients: One chicken, one pig, egg yolk, ginger, saffron and parsley. Equipment: A needle and thread, a roasting spit. Method: First take a capon or chicken. Boil it and drain it then cut it in half at the waist. Do the same with the pig and sew the front part of the pig to the back part of the chicken (and/or vice versa) using the needle and thread Serve for a royal meat feast.