Stuffed Peacock

Skin the peackock, keeping the head and feathers together and in tact. Pound peackock meat or other hen meat in a mortar with lean pork until it is a fine paste with spices with cinnamon, nutmeg and egg whites, reserving the yolks. Wrap in caul fat from the pig and truss. Boil very gently, and when it is cooked baste it with the egg yolks and roast on a spit or grill. When it is cooked, mince pork loin, add egg yolk and spices, and roll them into meatballs. Baste with egg yolk and boil, and then coat with egg yolk and breadcrumbs and fry. Serve the peackock on a platter, redress with the head and feathers, and garnish the platter with more meatballs. Place on the table, remove the skin and eat.