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Food Facts
In the Middle Ages, a peacock was often roasted with its feathers on.The skin was inflated first to stop the feathers burning, and then pierced when the bird was cooked so that it appeared as though it were alive when served. .. More >>
In the Middle Ages, a peacock was often roasted with its feathers on.The skin was inflated first to stop the feathers burning, and then pierced when the bird was cooked so that it appeared as though it were alive when served. .. More >>
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