[Sca-cooks] regards the recent request.

[Hrolf Douglasson]

I have finally located my copy of the ROYAL COOKBOOK
Peacock in the feather
in 1466 the enthronement of Archbishop Nevil had 104 peacocks brought in top
a fanfare of trumpets
the bird was first skinned and the feathered tail head and neck were laid on
a table and sprinkled with cumin.
the body was then roasted, glazed with raw egg yolk cooled sewn back into
the skin and served as the last course.
the beak would sometimes have flaming camphor.
Hope this is of some help.
vara
PS i also found mention of lamb/piglets or other young animal  goat???
perhaps served covered all over in gold.
The book is ISBN 0819304360
and very old