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To Roast A peacock

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

To roast a peacock. Pluck the peacock in such a way that the head keeps its feathers and the neck also to the shoulders, and the tail remains intact. Boil the body in such a way that head nor tail are spoiled. Then lard it and put it on a spit. Then take a cloth to cover the tail and another cloth to cover the head and neck. Make fire proper to roast the body and nothing else. When it is roasted fix it on a bread with a broach, remove the cloths and then carry [the peacock] thus to the table.


Other versions of this recipe:

Pecok rosted (Two Fifteenth-Century Cookery-Books)

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