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Subtlety Of A swan Reclothed In Its Skin Including Its Plumage

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Subtlety of a swan reclothed in its skin including its plumage. Take the swan, inflate it between the shoulders, slit it along the belly, and remove the skin (including the neck cut close to the shoulders). Leave the feet attached to the body. Put it on the spit, bard it, and glaze it. When it is cooked, reclothe it in its skin, with the neck very upright on the plate. Eat it with Yellow Pepper [Sauce].


Other versions of this recipe:

RECLOTHED SWAN in its skin with all the feathers (Le Menagier de Paris)

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