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


Introduction
This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), 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. [Gentyll manly Cokere (MS Pepys 1047)]

[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
goose
bones
broth
bread
wine
podour
pepper
ginger
salt
blood


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:116>. Accessed on October 23, 2019, 2:48 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:4>. Accessed on October 23, 2019, 2:48 am.




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