*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 and flowers. If to come on the table cold, place the bird in a wooden trencher, in the middle of which is fixed a wooden skewer, which should penetrate the body of the bird, to keep it upright.* *Arrange the claws and feathers in a natural manner, and the tail like a fan, supported with wire. No ordinary cook can place a peacock on the table properly.* *This ceremony was reserved, in the times of chivalry, for the lady most distinguished for her beauty. She carried it, amidst inspiring music, and placed it, at the commencement of the banquet, before the master of the house.* *At a nuptial feast, the peacock was served by the maid of honour, and placed before the bride for her to consume.*