If you must eat swan then could I suggest a meringue swan? Season it with vinegar, a little for good Liber Cure Cocorum (or “The Art of Cookery” ) written in 1430 has a recipe for “ Chaudron for wild ducks, swans, and pigs.” Please don’t try it at home given that bird flu is on the increase and all the swans belong to the Queen.Īnd cinnamon, and grind them all together Ĭolor it with burned bread or with blood, They have, of course, been royal property since 1482. It appeared on the tables from medieval times and is listed in the accounts of Henry VIII’s and Elizabeth I’s feasts. Since we’ve tackled a roast peacock it makes sense to look at the roasted swan – which like the peacock would often be served in all it’s feathers along with a yellow pepper sauce and a side helping fo food poisoning as the skin, with the feathers attached wasn’t cooked. Medieval Kitchen by Adriaen van Nieulandt
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