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.cxlj. Chaudyn For swannes.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cxlj. Chaudyn for swannes. Take the lyvour and the offall of the swannes & do hit to seeth in gode broth. take hit up. take out the bones. take and hewe the flesch smale. make a lyour of crustes of brede & of the blode of the swan y soden. & do therto poudour of clowes & of peper & a litul wyne & salt & seeth hit & cast the flesch ther to y hewed and messe hit forth with the swan.

Original manuscript image: f68r / f68v

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Other versions of this recipe:

CHAWDOUN FOR SWANNES (Forme of Cury)

To make Chawden for A Swan or for Wylde gose (Gentyll manly Cokere (MS Pepys 1047))




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