.Cxlj. Chaudyn for swannes.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled ".Cxlj. Chaudyn 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:

.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.



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]

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. []

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. []

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. []

[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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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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?fourm:142>. Accessed on June 22, 2024, 2:19 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:142>. Accessed on June 22, 2024, 2:19 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:4>. Accessed on June 22, 2024, 2:19 am.