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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at

Chaudon of Swan or of wylde goose. Take the hert of a swan the geser and the yarmez slete hem shave hem seth hem & the fetys & the whyngys also take out the bonnys of the whyngys do hem awey hew al that othir small do hit in a pot sethe hit with the same broth draw a lyour of brede with rede wyn alay hit up ther with & sesyn hit up with poudyr of peper gyngour & salt loke hit have a good colour of blod take out the smal bonys of thy fete & lete the flesch be over the leggys a bovyn & ley a fete in a dysch & put chaudon a boven.


Recipes with similar titles:

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