|
|
 Roast Peacock appears from the 15th to the 19th Centuries and is still occasionally prepared today, most distinctively in a manner where the whole skin with feathers is removed, to be replaced over the cooked bird (Austin 1440, etc)  A roasted peacock dressed with its feathers, served at a banquet From The Romance of Alexander the Great, Paris c1500  Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)Pecok rosted. Take a Pecok, breke his necke, and cut his throte, And fle him, the skyn and the ffethurs together, and the hede sti to the skyn of the nekke, And kepe the skyn and the ffethurs hole togiders; drawe him as an hen, And kepe the bone to the necke hole, and roste him, And set the bone of the necke aboue the broche, as he was wonte to sitte a-lyve, And abowe the legges to the body, as he was wonte to sitte a-lyve; And whan he is rosted ynowe, take him of, And let him kele; And then wynde the skyn wit the fethurs and the taile abought the body, And serve him forthe as he were a-live; or elle pu him dry, And roste him, and serve him as thou doest a henne.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |