CHAWDOUN FOR SWANNES XX.VII
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "CHAWDOUN FOR SWANNES XX.VII". [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:

CHAWDOUN FOR SWANNES XX.VII. III. Take þe lyuer and þe offall of the Swannes & do it to seeþ in gode broth. take it up. take out þe bonys. take & hewe the flessh smale. make a Lyour of crustes of brede & of þe blode of þe Swan ysoden. & do þerto powdour of clowes & of piper & of wyne & salt, & seeþ it & cast þe flessh þerto ihewed. and messe it forth with þe Swan.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

.Cxlj. Chaudyn for swannes. Take the lyvour and the offall of the swannes & do hit to seeth in gode broth. take hit up. take out the bones. take and hewe the flesch smale. make a lyour of crustes of brede & of the blode of the swan y soden. & do therto poudour of clowes & of peper & a litul wyne & salt & seeth hit & cast the flesch ther to y hewed and messe hit forth with the swan. []

To make Chawden for A Swan or for Wylde gose. Take the herte of the Swanne the gysserue the wynges And fete And set hit over the fyre yn a pott wyth fayre water and draw a lyre with brede and rede wyne And put to the same And seson hit vp with powder of pepyr pouder of gynger and salt and loke hit have a goode coloure of his own blode And dresse the Chawden with the purtenante A Cordyn ther with. []

.Cxlj. Chaudyn for swannes. Take the lyvour and the offall of the swannes & do hit to seeth in gode broth. take hit up. take out the bones. take and hewe the flesch smale. make a lyour of crustes of brede & of the blode of the swan y soden. & do therto poudour of clowes & of peper & a litul wyne & salt & seeth hit & cast the flesch ther to y hewed and messe hit forth with the swan. []

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

swan
broth
bones
bread
blood
podour
cloves
pepper
wine
salt

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:142>. Accessed on September 20, 2024, 9:25 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:142>. Accessed on September 20, 2024, 9:25 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:4>. Accessed on September 20, 2024, 9:25 pm.