Chaudon of Swan or of wylde goose
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from , entitled "Chaudon of Swan or of wylde goose". [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:

Chaudon of Swan or of wylde goose. Take the hert of a swan the geser and the yarmez slete hem shave hem seth hem & the fetys & the whyngys also take out the bonnys of the whyngys do hem awey hew al that othir small do hit in a pot sethe hit with the same broth draw a lyour of brede with rede wyn alay hit up ther with & sesyn hit up with poudyr of peper gyngour & salt loke hit have a good colour of blod take out the smal bonys of thy fete & lete the flesch be over the leggys a bovyn & ley a fete in a dysch & put chaudon a boven.

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]

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. []

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


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Searchable index of "". Medieval Cookery.
  <>. Accessed on June 22, 2024, 2:11 am.

Searchable index of "". Medieval Cookery.
  <>. Accessed on June 22, 2024, 2:11 am.