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All swans


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

All swans, peacocks. Firstly take out the blood by the heads all seen, after this cut thereunder the back near the shoulders and gut them, and then put them on a spit with the feet and the heads; Then grind saffron and white bread tempered with wine, and grind yolks of eggs and saffron, and paint on the birds with the feather, and cast with powder thereon, which is of all spices, strong zedoary and hart-wort. And when the swan and the peacock are cooked and pressed, then wrap them in a towel, and then take them to the tables after, and give to the lord the neck and head, and the wings and the thighs and everything else.

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