Roast Peacock Adorned with Its Plumage

Procure a young peacock with very brilliant plumage; cut off half of the rump with the tail feathers attached to it and spread them into a fan, then dry; also remove the wings with their plumage and the head with all the beautiful neck feathers as far down as the breast, including the skin; stuff the neck with wadding and insert a stiff wire in the middle to hold it in its natural position. Pick the peacock, draw, singe and free it of feathers; truss for roasting (No. 179) and stuff with a dressing made with a pound of soaked and well-pressed bread-crumbs, the same quantity of chopped beef marrow, and season with spices (No. 168), chopped shallot fried colorless in butter and raw liver chopped up finely. Cook in a moderate oven, basting over frequently with butter, and when cold dish it up on a carved rice socle; adorn it with its plumage; surround with chopped jelly and a border of jelly croutons (No. 2442) and serve separately a cold poivrade sauce (No. 620).