A traditional Christmas dinner in early England was the head of a pig prepared with mustard.
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At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "endored." This meant the flesh was painted with saffron dissolved in melted butter. In addition to their painted flesh, endored birds were served wrapped in their own skin and feathers, which had been removed and set aside prior to roasting.
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One notable medieval English Christmas celebration featured a giant 165-pound pie. The giant pie was nine feet in diameter. Its ingredients included 2 bushels of flour, 20 pounds of butter, 4 geese, 2 rabbits, 4 wild ducks, 2 woodcocks, 6 snipes, 4 partridges, 2 neats' tongues, 2 curlews, 6 pigeons, and 7 blackbirds.
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It is estimated that 400,000 people become sick each year from eating tainted Christmas leftovers.
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