Swan's neck
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Wel ende edelike spijse (Dutch, late 15th c. - Christianne Muusers, trans.), entitled "Swan's neck". [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:

Swan's neck. Cut the skin loose all around the shoulders and pull it off with the head. Make a stuffing from boiled pork with 12 eggs. Chop it together. Then bray saffron, pepper, ginger, cinnamon and cloves, tempered with wine. Knead together with the yolks of 6 eggs into your stuffing. Stuff the whole skin from the neck to teh head and bend it at the end. Then stick it lengthwise on [a spit] through the neck and head. Make a dough of flour and eggs and "gild" it around the neck [with the dough] and put it in front of a small fire.



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]

[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
pork
eggs
saffron
pepper
ginger
cinnamon
cloves
wine
yolks
flour


[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 "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:20>. Accessed on October 23, 2019, 4:52 am.




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