The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...


Meats - Game

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.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018