Royal Roast Peacock: Take a peacock, break its neck and drain it. Skin it, keep skin and feathers together with head still attached by skin of neck.Roast only the bird, with the legs tucked under.When it is roasted enough, take it out and let it cool. Sprinkle cumin on the inside of skin wind it with feathers and tail around the body. Serve with tail feathers upright, neck propped up from within and a lighted taper in the beak. Cover the beak with fine gold leaf. Serve with ginger sauce.