Roast Peacock - A Lordly Dish

Take and flee off the skynne with the fedurs tayle and the nekke, and the hed thereon; then take the skyne with all the fedures, and lay hit on a table abrode; and strawe thereon grounden comyn; then take the pecokke, and roste him, and endore hym with raw yolks of egges; and when he is rosted take hym of, and let hym cool awhile, and take hym and sew hym in his skyn, and gilde his combe, and so serve hym forthe with the last cours.

XIVth - XVth Century