SC - Peacock
Kornelis Sietsma
korny at zikzak.net
Wed May 13 21:08:52 PDT 1998
On Wed, 13 May 1998 22:06:56 EDT, LrdRas wrote:
>In a message dated 5/13/98 2:20:11 PM Eastern Daylight Time,
>guytalbot at hotmail.com writes:
>
><< A couple of years ago on the Rialto there was a discussion on how to
> cook peacock,I was wondering if anyone knew of a company who supplied
> the bird.
> Thank you
> Guy Talbot >>
>
>Not to burst your bubble but peacock is usually very tough and not at all
>particullarly tasty......
I've seen a discussion somewhere of the period practice of skinning a
peacock, cooking the bird for a long time, and then putting the bird back
in the skin for serving. Due to the toughness of the bird, at least one
cook cooked a goose instead, and served the goose body inside the peacock
skin :)
(I don't have my books with me, so the exact details escape me)
- -Korny
- --
Kornelis Sietsma http://zikzak.net/~korny icq: 2039172
e-mail: korny at zikzak.net or korny at a2.com.au
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