Chaudern for swannes
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This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Chaudern for swannes". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Chaudern for swannes. Take the lyver and al the offall, and make hit clene, and let hit sethe, and when hit is sothen, take hit up and pyke oute clene the bones, and dresse the lyver and al the entraile, and chop the best; and take bredde steped in brothe, and drawe 33.8 hit up with the blode and brothe thurgh a streynour; and do hit in a pot, and let hit boyle, and do therto wyn, and a lytel vynegur, and pouder of pepur, and of clowes, and of gynger, and serve hit forthe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on May 30, 2020, 10:40 pm.

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