Peacock Re: [Sca-cooks] larding turkeys and other meats

[jenne at fiedlerfamily.net]

> No medieval turkeys though, had to be goose, swan or peacock.

Well, there were Renaissance turkeys though. Spain, late 1500s.


However, apparently, for the Spanish feast in February that I am doing, I
can get a peacock (ok, I'd have to get two, one to experiment on). There
are recipes in my printed version of the de Nola translation that the
translator claims are for peacock. However I admit that I trust Brighid's
translation which has some of them being for turkey instead.

So, is it worth it to make peacock? Are there good recipes? How many
peacocks would I need so that everyone at a 40-60 person feast would get a
taste?

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
 "in verbis et in herbis, et in lapidibus sunt virtutes"
(In words, and in plants, and in stones, there is power.)