Home › The Principles of Cookery › Peafowl

Peafowl

The peafowl is generally to be had during the first six months of the year, and when young and well kept it tastes not unlike pheasant. It requires to be larded on the breast and legs, as the flesh is rather dry. When the cock is served, some of the feathers of the tail should be preserved and stuck into the bird before it is sent to table, and when this is neatly done it presents an excellent appearance. The hen is, however, much more frequently served than the cock.