s.
I could nothoweverbut notice a piemagnificently decorated with
peacock's feathersin imitation of the tail of that birdwhich
overshadowed a considerable tract of the table. Thisthe squire
confessedwith some little hesitationwas a pheasant piethough a
peacock pie was certainly the most authentical; but there had been
such a mortality among the peacocks this seasonthat he could not
prevail upon himself to have one killed.*
* The peacock was anciently in great demand for stately
entertainments. Sometimes it was made into a pieat one end of
which the head appeared above the crust in all its plumagewith the
beak richly gilt; at the other end the tail was displayed. Such pies
were served up at the solemn banquets of chivalrywhen knights-errant
pledged themselves to undertake any perilous enterprisewhence came
the ancient oathused by justice Shallowby cock and pie.
The peacock was also an important dish for the Christmas feast;
and Massingerin his City Madamgives some idea of the
extravagance with which thisas well as other disheswas prepared
for the gorgeous revels of the olden times:-
Men may talk of Country Christmasses
Their thirty pound butter'd eggstheir pies of carps' tongues;
Their pheas,
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