|Roasting on a Rack|
Photo from: Melanie Unruh-Bays
rack or stand for lances or needles, skewers, irons for roasting, and spits. [Nola/Pérez. 1994:200]
SENT SOVí I (Gázquez 200)
1 fowl such as a peacock, pheasant or capon
8 oz bacon
Dressing the fowl: At sunset bleed the bird through the vein behind the ear through the mouth. Remove the feathers except those on the tail, head and neck. Wash it. Tie the legs and secure the wings. Dip a linen cloth in water and wrap it around the tail as well as the head and neck.
|A Dinty Bird with a Savory Garland|
Photo by: Lord-Williams
PREHEAT OVEN TO 400ºF/200ºC
Make three garlands on a spit with bacon and oranges beginning with a whole orange and ending with another.
Add the bird and wrap it in a linen cloth soaked in cold water to prevent the bird from burning. When cooked, place the bird on a cutting board and carve it like a goose.
Slice the skull, the leg and the rump.