Singe and draw a peacock and stuff with the following forcemeat: Hard-cook 1 egg and mash it immediately with a fork in a mixing bowl. Add 3/4 cup pork liver paste, 1/2 cup finely chopped black olives, the peacock liver, finely chopped, and 1/2 teaspoon aniseed. Bind the stuffing with raw egg and season it with cayenne, nutmeg, salt, and pepper to taste. Stuff the cavity and sew or skewer the opening. Brush the bird with melted butter and tie thin slices of salt pork over the breasts. Roast the bird in a moderate oven (350º F.) for 20 minutes per pound, basting it frequently with melted butter. After 30 minutes, remove the slices of pork, add 1 cup orange juice to the pan drippings, and continue to cook the bird until it is brown and tender. Arrange the peacock on a heated platter and serve it hot with the pan juices over and around it.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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