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

[johnna holloway]

Sara did one of these for the Midrealm Crown feast Fall 2001.
So I saw one again close up. They don't dress out and yield much meat.
We had trouble I recall keeping the tail feathers in place when we 
replaced the feathers in and around the bird. We could have used some 
florist wire at the last minute as I recall. They make a pleasant 
entertainment--- but I am not sure about cooking a huge number of them 
as a meat course or even as a taster course. Most this one was never 
touched.

The best articles on them and the other great birds are still these--
all from PPC--
THE GREAT BIRDS: PART 4, PEACOCKS IN HISTORY, Joop Witteveen 32,23

THE GREAT BIRDS, PART 5: PREPARATION OF THE PEACOCK FOR THE TABLE, Joop 
Witteveen 36,10

See also--
PPC 24 (1986) pp 22/31, 'On swans, cranes and herons: Part 1, Swans'; 
PPC 25 (1987) pp 50/59, 'On swans, cranes and herons. Part 2: Cranes'; 
PPC26 (1987) pp.65/73, 'On swans, cranes and herons: Part 3, Herons';

See also--
http://www.coquinaria.nl/english/peacock/

and if you can find it get hold of a copy of Barbara Wheaton's article 
on cooking a peacock. She wrote it for Harvard Magazine 82 (1979).

Hope this helps--

Johnnae llyn Lewis
-------------

jenne at fiedlerfamily.net wrote:snipped

> 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,