[Sca-cooks] Peacock

[James Prescott]

Viandier has:

199. Swans reclothed in their skin.

Blow them, scald them, slit them along the belly, skin them, and 
remove the carcasses. Roast the carcasses on a spit and glaze them 
(while turning) with batter of beaten egg white and egg yolk. Remove 
them from the spit, let them cool, and (if you wish) clothe them in 
their skin. Have little wooden skewers put in the neck to hold it 
upright as if it were alive. At a feast [serve] in the second course.


200. Peacocks.

Blow and inflate them like the swans, and roast and glaze them 
similarly. Serve them in the last course. When they are reclothed, 
have thin slender wooden spits to pass among the tail feathers, or a 
bit of brass wire for setting out the feathers as if the peacock were 
spreading its tail.




At 8:49 AM -0600 4/5/11, Deborah Hammons wrote:
>  It appears I might have two peacocks gifted for me to prepare for Coronation
>  Feast.  Any suggestions on what a really GOOD recipe/presentation would be?
>
>
>  Aldyth