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peacocks


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

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.

autodoc



Other versions of this recipe:

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

PEACOCK (Le Menagier de Paris)

Peacock (Le Viandier de Taillevent)

To roast a peacock (Wel ende edelike spijse)


Recipes with similar titles:

Pecokkes (Ancient Cookery [Arundel 334])




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