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

[Alex Clark]

At 09:46 AM 9/15/2003 -0400, Pani Jadwiga Zajaczkowa wrote:
>I figured that if we did do it, we would use the solution suggested by
>Peter Brears, to put the skin over a wire frame for presentation, then
>take it back into the kitchen 'for carving' and serve the carved peacock
>from the kitchen... thus avoiding any touch between the cooked meat and
>the raw skin.

What happens if you steam the skin, or the whole bird including the 
detached skin? Does it still fit on the bird, with feathers not too ruffled?

Alex Clark/Henry of Maldon