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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake a Swan. SCald it, and take out the bones: then parboyle it, and season it well with Pepper, Salt, and Ginger. Then Lard it, and put it in a deepe Coffin of Rye paste with store of Butter. Let it soake well, when you take it out of the Ouen put in more Butter moulten at the venthole.