7/21/2019 Preparing and Roasting a Peacock

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TO

PI(EPARE

CATALAN

MIRAL|SL

Fjrst.

tal<e

sonle

squab.

or pullet.

of

capon.

and

d1'L.ss

as

you

\\'oL1id

a

roast,

:ìnd

then

ro:lst

oll 1l

spir.

and

u-hen

llali-cookcd.

remot,c

from the

spit

and

qlrartef:

and

then

cut

càch

qllarte

r into

L)u.

p rt,

and

pl:rcc

thcm in

a

pot.

Thcn

takc sonle ahnonds

that

have

beell toastetl

undcr

hot

:rshcs

:l-rd

..rb tl', ,o

rvith a

cloth

\\'ithout

cleaning

thenr

other$'ise.

alrd

cl:ush:

:rntl

then tàkL-

t\\'o

orrhreL.siiccsof

slightll

toasteclbreadandthrecorfourcggyolks.anclcrushtogethcrwiththc

:rlrnonds:

and

thcn

acld

a

little

goo.1

vinegar

ànL1

soll'rL'lrroth,

and

Pass

through

e

staminc':

:lnd

then

put

this

mixrure

in the pot

ovL.r

thc

mcat. aLlding

somc

good

sPiccs

ancl

a gcnel:olls

:Ìlnount

oi

cinnamon.

gir-rgcr..

ancl

à

generous:Ìlnount

of

sugar.

T'hen

put

the pot

oYer

son'ìc

hot ctlals

ancl

boii

lirr

an

hour,

stilnng

continuor-Lsly

ri,jtl'r

a spoon.

As soon

as

it is donc.

scn'e

thjs

flil'd'se

on

plattcrs

ol

in

bou'ls.

u'hichever

is more

appropriatc

'l

HO\VTOIIRESSAPE;\CO(IK\\'ITHALLITSFE'\T}IERS'SOTHATWHEN

COOKED.ITAPPIARSTOBEALIVEANDSPT\\ SFIREFROMITSBEAK

Hou,to

drcss,r

pc,rcock

so th;1t

rt

appcars

to

bc

alivc:

first.

the

pc:rcoclt

should

bc

killcd

b1'

stabbrng

it

in thc

heacl

li.ith

a sl'r:rrp

knifc or

bv

slitting

its throat.

as

tor-L

s'ouid

rvith

a

babl'

goat.

Tten

slicc

tl-re

bocll

fron'r

t1're

nt'ck

all the

u'a1'to

the

tarl.

crtttlng

onll

tht-'skin

and

dt-l-

i.rt 11.rl.i,-',,-ring

it so

that yotL

do

not

ruin

tl're

fcatl-rcrs

ol

thc

skin

When

loti

havc

finrsl-rei1

sLir,'li,-rg

thc

b0d1..

trlrn

thc

skin

insidc

out.

from

thc

nccli

dou'n

l\'lal<e

sLlrÉ-

not to dctirch

thc

hea.1

from

thc sktn

of

thc

neck:

t'rnc'l

simì1arl1',

m:rke

sure

that

the

lcgs

rcmait'r

attachcd

to

the

ski.r

of

the

thighs.

Then dress

it

».r.11

for

roastillg.

,rnd

strLffit

u'ith good

things

and

good

spict-s,

ancl takc

soìrc

u'hole

ctor.es

and

usc

thcm

to

stud

the

breast.

an.l

cook

the

brrd

s1o v11.

r:r,..,

rpit, an.1

pl,rce

a

\vct

cloth

around

thc

neck

so that

thc

l'reat docs

not ovcll)

clry

itl and

u.ct

tltc

cloth

r.-peatcdlr,.

\\'hen

rt is done

cooking.

rcmove

from

tl're

spit

and

dress

it

up

in

ìts skin.

l,rcp:rrc

an

ilon

dcvice

attachcd

to

a

cuttlngboard

that

Pàsses

througlr

the

fe'et

and

lcgs

o1

tl-le p..acock

so

that

thc.

iron

cannot

Lrc

seen

and

so

th:rt

thc

peacoci<

stands

up

on

its fcet

s.ith

its

head

ercct

and

seems

to bc alir.c:

:-Ind arrange

the

tail

nicell

so

thàt

it

forms

its

l'hec1'

lf

1.ou

v,ant

it

to spes,

fire

fi'onr

its

beak.

takc

:r qu:rrtel

ounce

o1t càmP1-ìor

rvitl'r tr

little

cot-

ton

$.ool

:ìround

it.

ancl put

it

i n the

beal< of

the

peacock.

atld

,rlso put

,r

little

aqua

Yitae

or goocl.

strong u,inc.

\\rhen

r.or-L

serr,e

it,

1ìght

thc'cotton

\\'oo1

an.1

it

q'i1l spclv

hre

fbr

a

gootl

bit'

And

to

m:1kc

it er.cn

r-r'rorc'n-rag,'riliccrt,-.r.hen

the

pr-ncocl(

is done.

)-ou

can

dccoratc

itrr'ith

lcaves

of

h,rmnrcred

golcl

ancl

p1 .

tl'r pe,rcock's

skin

ovcr

thc gold

alicr

1'ou

l-ravt'snre:rcd

thc

rnsidc'tli:

th,'sì<irt

rr

ith

g,',,.1

sPicl':

'fl'rt.

same

can

be

doner,r,ith

pheasants.

cr:anes. geesc.

and

othcrbìrds.

as

u'eli es

capons:lnd

puilcts

r3.

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