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49. Barding For peacocks Or capons


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

49. Barding for Peacocks or Capons. After the peacocks or capons are half-roasted on the spit, take good fatty bacon and make wide slices the size of the peacock or capon breasts, and put this slices on the breasts in such a way that they cannot fall off. And after they are well-fastened, return them to the fire to roast; and before you put it on the fire, put the head of the capon in such a manner that it will not burn. And put the head with the beak stretched out lengthwise inside the carcass; you can cover peacock and capons with white paper well-fastened over the bacon.

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