Next in importance to the boar’s head came the
peacock. To prepare this for the table as then dii'ected
was a task entailing no little labour and skill; but this
was an evident necessity, for, except as an ornament,
or excuse for something more savoury within it, the
flesh does not at any time appear to have commanded
much admiration. The directions for its preparation as
given in a very ancient book on cookery, directs that
the skin shall be first carefully stripped off with the
plumage adhering. The bird is then roasted as an
ordinary fowl. When done and partially cooled, it was
sewn up again in its skin and feathers, its beak gilt, and
thus sent to table. See Fig. 468. Sometimes the whole
body was covered with leaf gold, and a piece of cotton,
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
384
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Christinas Pare — continued.
saturated in some sort of spirit, placed in his beak, and
lighted before the carver commenced operations. What
could be more simple and plain ! But we are informed by
one who pronounces the peacock “food for lovers, and
meat for lords,” that the interior of the bird was
stuffed with spices and sweet herbs, basted with yolk
of egg, and served with plenty of rich gravy, which
would be made, on great occasions, of as many as three
fat wethers, bruised and boiled down✪ Peacock to make gravy
for a single bird.
Fig. 468. Peacock dressed for Christmas Banquet (Old Style).
The peacock was not served by common hands— the
privilege was reserved for the lady guests “ most dis-
tinguished by birth or beauty,” the due selection of whom
was not calculated to produce harmony, especially as
the queen of all was entrusted with the bearing of the
dish, and those who were detailed for carrying portions
to the guests followed in a troop behind her. After
setting the peacock down before the master of the house,
or his most honoured guest, the ladies stood round to
receive portions for all; and as one peacock often was
made to serve a hundred or more guests, the piece at the dis-
posal of each would have been very small, but this would
be made up with an ample supply of thick, soupy gravy.
Perhaps this custom accounts for our first dinner service
of soup, the peacock being conspicuous by its absence.
On some occasions, however, the bird was served in
a pie containing a variety of other things as well. This
would increase the quantity for serving, and afford some
greater substantiality to an otherwise very meagre dish.
At one end of this peacock pie the plumed crest ap-
peared above the crust, and at the other his tail was
unfolded in all its glory. It was a handsome dish, no
doubt, and knight errants took the opportunity of
swearing in the presence of so much feminine beauty
to undertake any perilous enterprise that came in their
way, and succour lovely women in distress after the most J
approved chevalier fashion. The oath was generally j
taken as “ by cock and pie,” an expression which would
now-a-days render the oath absurd.
Page 347 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Next in importance to the boar's head came the peacock. To prepare this for the table as then directed was a task entailing no little labour and skill; but this was an evident necessity, for, except as an ornament, or excuse for something more savoury within it, the flesh does not at any time appear to have commanded much admiration. The directions for its preparation as given in a very ancient book on cookery, directs that the skin shall be first carefully stripped off with the plumage adhering. The bird is then roasted as an ordinary fowl. When done and partially cooled, it was sewn up again in its skin and feathers, its beak gilt, and thus sent to table. See Fig. 468. Sometimes the whole body was covered with leaf gold, and a piece of cotton,
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
Christinas Pare — continued. saturated in some sort of spirit, placed in his beak, and lighted before the carver commenced operations. What could be more simple and plain ! But we are informed by one who pronounces the peacock “food for lovers, and meat for lords,” that the interior of the bird was stuffed with spices and sweet herbs, basted with yolk of egg, and served with plenty of rich gravy, which would be made, on great occasions, of as many as three fat wethers, bruised and boiled down to make gravy for a single bird.
Fig. 468. Peacock dressed for Christmas Banquet (Old Style).
The peacock was not served by common hands— the privilege was reserved for the lady guests “ most distinguished by birth or beauty,” the due selection of whom was not calculated to produce harmony, especially as the queen of all was entrusted with the bearing of the dish, and those who were detailed for carrying portions to the guests followed in a troop behind her. After setting the peacock down before the master of the house, or his most honoured guest, the ladies stood round to receive portions for all; and as one peacock often was made to serve a hundred or more guests, the piece at the disposal of each would have been very small, but this would be made up with an ample supply of thick, soupy gravy. Perhaps this custom accounts for our first dinner service of soup, the peacock being conspicuous by its absence.
On some occasions, however, the bird was served in a pie containing a variety of other things as well. This would increase the quantity for serving, and afford some greater substantiality to an otherwise very meagre dish. At one end of this peacock pie the plumed crest appeared above the crust, and at the other his tail was unfolded in all its glory. It was a handsome dish, no doubt, and knight errants took the opportunity of swearing in the presence of so much feminine beauty to undertake any perilous enterprise that came in their way, and succour lovely women in distress after the most approved chevalier fashion. The oath was generally taken as “ by cock and pie,” an expression which would now-a-days render the oath absurd.
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Peacock