The 1901 Cookbook Archive
No. 1090 — Roast Peacock
English historical translation of Molokhovets recipe No. 1090 from the 1901 Russian cookbook, retaining original methods and measures.
Only young peacocks are used for roasting, according to the source. Prepare them in the same manner as pheasants.
Cut the plumage and tail feathers to about a quarter of an arshin in length, fashion them into an ornamental cockade and display it with the roast on the serving dish.
Historical editorial note: Feathered garnish is a description of historical presentation, not contemporary hygienic serving practice.
Original source: Read Russian recipe No. 1090. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.