Name: Peafowl, Larded and Roasted
Ingredients: 1 young peafowl; bacon slices; forcemeat (optional); buttered paper

Peafowl, Larded and Roasted

Ingredients

1 young peafowl
bacon slices
forcemeat (optional)
buttered paper

Directions

Lard the peafowl breast and legs with bacon slices.
If desired, fill the bird with forcemeat.
Truss the bird firmly.
Roast the peafowl before a clear fire for 1 to 1.5 hours, depending on its size.
Remove the buttered paper before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.