I did a party celebrating the turn of the century in Westbrook, Maine. We had an "English Room" with everything in that room cooked from 1900s English cookbooks. We made a meat pie filled with boned-out birds stuffed with a pork and brandy sausage. In the pie there were four geese, four turkeys, six hens, six ducks, and 24 quail. Each bird was boned out 100 percent. The quail was stuffed and put in the hens and ducks with sausage and stuffed into the turkeys with sausage and then stuffed into the geese. This is like a large turducken. We took apart 10 large cheesecake pans to make a three-tier form, lined it with a special crust, and packed in the birds and sausage. It weighed probably 100 pounds or more and took 13 hours to cook. Meanwhile all those bones made a great stock that was reduced down to a wonderful sauce. The pie came out of the oven looking good. We pulled away all the cheesecake pans and it was magnificent. The crust was flaky, all the meats were tender and the sauce was something special.