Peacocks and Pasties - book
In 2003 I have prepared a peacock and served it in its feathers with other medieval dishes for a broadcast from Dutch television. I wrote a little book about this, with the recipes from that meal.
Although I once planned to make an English version of it, I never really had the time. If you can read Dutch, you can order the book here, although I do not have many volumes left.
Content (The menu)
Mushroom Pasties; Roasted Peacock served in its feathers; Pike or Carp in Green Sauce; Turk's Head; Suikerij (almondporridge with pork); Aubergines; Greens for Lent; Strawberry Pudding; Claret (spiced wine); Water for hand washing; Laying the table and table manners. During the years, some of these recipes have been published on Coquinaria.