Pecok rosted
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Pecok rosted". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Pecok rosted. Take a Pecok, breke his necke, and kutte his throte, And fle him, the skyn and the ffethurs togidre, and the hede still to the skyn of the nekke, And kepe the skyn and the ffethurs hole togiders; drawe him as an hen, And kepe the bone to the necke hole, and roste him, And set the bone of the necke aboue the broche, as he was wonte to sitte a-lyve, And abowe the legges to the body, as he was wonte to sitte a-lyve; And whan he is rosted ynowe, take him of, And lete him kele; And then wynde the skyn with the fethurs and the taile abought the body, And serue him forthe as he were a-live; or elle3 pull him dry, And roste him, and serue him as thou doest a henne.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To roast a peacock. Pluck the peacock in such a way that the head keeps its feathers and the neck also to the shoulders, and the tail remains intact. Boil the body in such a way that head nor tail are spoiled. Then lard it and put it on a spit. Then take a cloth to cover the tail and another cloth to cover the head and neck. Make fire proper to roast the body and nothing else. When it is roasted fix it on a bread with a broach, remove the cloths and then carry [the peacock] thus to the table. [Wel ende edelike spijse]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on August 9, 2020, 7:04 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <>. Accessed on August 9, 2020, 7:04 am.

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