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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

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.


Other versions of this recipe:

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

PEACOCK (Le Menagier de Paris)

Peacocks (Le Viandier de Taillevent)

To roast a peacock (Wel ende edelike spijse)

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