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Dead robins and other festive cheer in my article in today’s Telegraph

The makings of a modern Christmas Cooked peacocks and dead robins have come and gone, but today’s festival draws on many other unlikely tastes and rituals.  Lucy Worsley in The Telegraph, 22.12.2011 ‘Take a peacock, break its neck and cut its throat,” the recipe begins. Then “flay him”, being careful to “keep the skin and

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