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Peacock (pavo cristatus)

In the Middle Ages, peacocks would often be served as the centre piece of a banquet - generally "dressed" in their original feathers, and served as if they were alive.

The peacock was abandoned as a culinary item during the 17th century, when turkey (which tended to be much more tender) largely replaced it.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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