SC - Allergies! Who is responsible?

[MS MARTHA L WALLENHORST]

>Annejke lists, among her subtleties:

>1980 Peacock in full Pride (real bird)

>Master Chiquart (1420) advises his readers to cheat by cooking a 
goose and
>dressing it in a peacock's skin; he says peacock doesn't taste as 
good. Is
>that consistent with your experience?

I have done two peacocks and several peahens over the years.  Only 
one have I had come out gamey.  I slow roast them all day in Rose 
water and have served them with fresh orange chutney and had no 
trouble really.  Cooked this way I was taught that the grease is 
negliable and it roasts the meat off of the bone so it is tender.  I 
have had friends try following Master Chirharts version with mixed 
results.  My version was first written up by Ann Wilson in 1977/78 in 
a paper on historic recreations of feasts.  This was her version and 
I have had fairly good success.

Annejke