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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

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).


Recipes with similar titles:

Peacocks (Le Viandier de Taillevent)

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