Engastration:
Engastration is a cooking technique in which the cook stuffs the remains of one animal into another animal. The method supposedly originated during the Middle Ages. Among the dishes made using the method is turducken, which involves placing chicken meat within a duck carcass within a turkey. Some foods created using engastration have stuffing between each layer. The carcasses are normally deboned before being placed together. [Wikipedia]
Noted in Max Miller’s The Legendary Medieval Cockentrice. This link is to the point at which Miller is discussing engastration.
