[Sca-cooks] Peacock

[yaini0625 at yahoo.com]

Out of curiosity my students and l looked up recipes for Peacock. In the vintage Gourmet 1950's there is a modern recipe for roasted peacock. 
Students wanted to know how you get peacocks?
Aelina

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-----Original Message-----
From: Stefan li Rous <StefanliRous at austin.rr.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Tue, 5 Apr 2011 14:19:50 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Peacock

<<< 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 >>>

Take a look at this file in the FOOD-MEAT section of the Florilegium.

peacocks-msg (57K) 1/22/11 Serving peacock sotelties safely.
http://www.florilegium.org/files/FOOD-MEATS/peacocks-msg.html

Are you interested in serving the peacock meat? Or just in making a fancy presentation? There are period comments about peacock not being particularly delicious and examples of them using the peacock skin and feathers to cover a better tasting bird for presentation. 

Since you have the birds, you might also look into doing what is discussed in this file, of saving, tanning and reusing the skin and feathers for future presentations.

Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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