ANST - Middle Ages food icky? Try the Renaissance -yumm!
Joe Bramblett
joeb at waymark.net
Wed Apr 1 16:56:57 PST 1998
>Peacock is terrible meat unless prepared just right. Even period sources
>have suggested to cook a goose and cover it with the peacock's skin to make
>a more palatable dish. Swan isn't much better.
But they're really just small, blue turkeys. What is the right way to cook
them, anyway?
(If it involves rosewater, I don't wanna know <g>)
JB
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