MC Logo

Peacock


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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).

autodoc



Other versions of this recipe:

A pecoke (Gentyll manly Cokere (MS Pepys 1047))

Peacock (Le Viandier de Taillevent)

Peacocks (Le Viandier de Taillevent)

To roast a peacock (Wel ende edelike spijse)




Home : Recipes : Menus : Search : Books : FAQ : Contact