PEACOCK

During the Middle Ages, the peacock frequently graced the banquet table, cooked whole and served with its own gorgeous plumage as garnishing, but modern taste has condemned the flesh of the mature bird as unpleasant and in every way undesirable. There exists, however, a limited demand for young peafowl, with preference for the young peahen. The flesh is abundant in proportion to the bone, but its quality is a matter of individual opinion--some declare it to be very pleasing and delicate, others decry it as tasteless and dry.