Just in Time for Easter
March 25, 2016
Leafing through this issue of Gourmet from 1951, I found still more proof that pineapples were all the rage. Here, just in time to grace your Easter table, is an old recipe for a cream-filled baked pineapple that must have looked quite spectacular.
And then, of course, there’s that old favorite, roast peacock. I wonder where they bought them.
Looking for something a bit more sensible? Consider this Burgundy-baked ham wrapped in a crust.
Afterward, you might need a little bit of this…
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I think that in a famous article on peafowl, Flannery O’Connor recounted being told that any excess birds make good eating, and having nightmares about that. Presumably one would need a farmer or peafowl fancier nearby with excess livestock…
One would surely want that peafowl all cleaned up and plucked and whatever you do to a fowl. However, my son does hunt turkey, so he must do whatever needs doing. I’m sure his wife won’t. I can’t imagine eating a peacock and how different would it look on a platter than a turkey? Unless you save all the feathers and arrange them all around it.
It’s so interesting to think about the animals that we will eat, versus the animals that seem totally unimaginably crazy to serve. I guess a lot of it is wrapped up in how we see and describe/ identify beauty, and how that makes us think about acceptability.
That pinapple recipe looks incredible! My mom would’ve loved serving something like that in the 70’s.