Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Roasted
Swan, Crane, Pheasant, Heron
Swan:
Cut
a swan in the roof of the mouth toward the brain, and let him
bleed. Keep the blood for chawdwyn (?entrails) - or else knot
a knot on his neck, and so break his neck.
Then
scald him. Draw him (gut him) and roast him even as you do a
goose in all points, and serve him with chawd-wine.
Crane:
let
a crane blood in the mouth as you did a swan, fold up his legs,
cut off his wings at the joint next to the body, draw him, wind
the neck about the spit, put the bill in his breast, his sauce
is to be minced with powder of ginger, vinegar and mustard.
Pheasant:
Let
a pheasant blood in the mouth as a crane, and let him bleed
to death. Pull him dry, cut away his head and the neck by the
body, and the legs by the knee, and put the knees in at the
vent, and roast him. His sauce is sugar and mustard.
Heron:
Take
a heron, and let him blood as a crane. And serve him iin all
points as a crane, in scalding, drawing, and cuttiing the bone
of the neck away. And let the skin be on, and roast and sauce
him as the crane. Break away the bone from the knee to the foot,
and let the skin be on (or one or in, the manuscript was not
clear)
