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Chaudern For swannes

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Chaudern for swannes. Take the lyver and al the offall, and make hit clene, and let hit sethe, and when hit is sothen, take hit up and pyke oute clene the bones, and dresse the lyver and al the entraile, and chop the best; and take bredde steped in brothe, and drawe 33.8 hit up with the blode and brothe thurgh a streynour; and do hit in a pot, and let hit boyle, and do therto wyn, and a lytel vynegur, and pouder of pepur, and of clowes, and of gynger, and serve hit forthe.


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