These magnificent birds make a noble roast, and when young are very
excellent, they are larded, plain roasted, and served with the tail
stuck into them, which you have preserved, the head with its feathers
being left folded up in paper and tucked under the wing; roast about an
hour and a half, take the paper from the head and neck, dress it upon
your dish with water-cresses and a border of tulips or roses round, and
the gravy separate in a boat.
In large families where these volatile demi-gods are plentiful, I would
recommend them to have one of the finest peacock’s tails mounted in
silver, and made to easily fix upon the dish, by means of a slide, in
which the fowl is served, it would look splendid upon table, and remind
us of the ancient Roman banquets, where Lucullus, Tiberius, and Horace
used to feast and sing their love.