Search Results for: Whalebone claws
occasions and preparation of the bird: instead of plucking this bird, take off the skin with the greatest care, so that the feathers do not get detached or broken. stuff it with what you like, as truffles, mushrooms, livers of fowls, bacon, salt, spice, thyme, crumbs of bread, and a bay-leaf. wrap the claws
and head in several folds of cloth, and envelope the body in buttered paper. the head and claws, which project at the two ends, must be basted with water during the cooking, to preserve them, and especially the tuft. before taking it off the spit, brown the bird by removing the paper. garnish with lemon...
https://en.wikipedia.org/wiki/Peacock