Peacocks
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Peacocks". [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:

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.



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]

A pecoke. Cut hym yn necke and skald hym cut of þe fete & hede cast hym on a spete bake hym well the sauce ys gynger. [Gentyll manly Cokere (MS Pepys 1047)]

PEACOCK, Pheasants, Swans, Heron, Bustards, Cranes, Grouse, Bittern, Cormorant, should be plucked dry or bled like the swan, and leave to those to whom they belong the heads and tails, and to others the heads and feet : and do with the remainder as with the swan.

Item, with the pheasant from which you remove the tail, save back two or three feathers for when it is roasted, but serve (it with them). [Le Menagier de Paris]

Peacock, swan. Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and eat it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath. [Le Viandier de Taillevent]

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]

At a feeste roiall pecokkes shall be dight on this manere. Take and flee off the skynne with the fedurs (feathers), tayle, and the nekkc, and the hed theron; then take the skyn with all the fedurs, and lay hit on a table abrode; and strawe theron grounden comyn ; then take the pecokke, and roste hym, and endore (baste) hym with rawe zolkcs of egges; and when he is rosted take hym of, and let hym coole awhile, and take and sowe hym in his skyn, and gilde his combe, and so serve hym forthe with the last cours (course). [Ancient Cookery [Arundel 334]]

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


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

peacock
swan


[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]


Procedure
[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]


Bibliography

[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 "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:198>. Accessed on May 21, 2019, 5:46 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:26>. Accessed on May 21, 2019, 5:46 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:340>. Accessed on May 21, 2019, 5:46 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:11>. Accessed on May 21, 2019, 5:46 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:69>. Accessed on May 21, 2019, 5:46 am.




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