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patricia arquette ([info]catsuit) wrote on October 27th, 2013 at 08:58 pm
One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact, the feet and beak being gilded. Since both birds are stringy, and taste unpleasant, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.
 
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