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

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


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Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:20>. Accessed on June 5, 2020, 12:51 am.

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