ANST - Middle Ages food icky? Try the Renaissance -yumm!

[Joe Bramblett]

>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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