Peacock Roasted

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 peacock, under 18 months
  • 3 egg yolks
  • ground cumin


Lay the peacock on its back, cut the skin across from the joint of one thigh to the joint of the other, and around the joints of each thigh, and peel the feathered skin from the thighs.

From that last cut, cut down to the vent, peel back the skin on both sides, and cut across the base of the ‘parson’s nose’, so that the tail and surrounding skin are separated from the carcass.