[Sca-cooks] Swan recipes
ranvaig at columbus.rr.com
Mon Jan 21 16:22:40 PST 2013
Rumpolt Swan Recipes:
1. Dry roasted warm.
2. Cold in a pie with its accompaniments/ the feathers arranged over the pie.
3. Roasted and let become cold.
4. On the other hand the swan roasted. Prepare it/ and pluck it
except for the wings/ tail and neck/ pull the skin off of it/ stuff
it/ and let it become dry in an oven/ Take the swan/ and stick it on
a spit/ take an instrument/ that is made nicely smooth from iron/
stick it through both bones/ and look/ that the instrument and the
soles are nicely wide/ that also three or four holes are made in it.
And when the swan is roasted/ so you can in place on a clean round
board/ that is nicely cleanly turned (on a lathe)/ Nail it with clean
white nails/ and let it stay like this/ until it becomes cold/ when
it is cold/ then it becomes stiff and hard/ that makes the
instrument/ Dress it on the other hand the head/ neck/ wings/ and
tail/ and when it is prepares/ then set it on a dish or silver/ pour
a jellied broth/ that is boiled from clean feet/ over it/ and that
you take nothing to it/ but cinnamon and saffron/ enough/ that
strongly tastes/ and make it well sweet/ that no other material comes
to it/ than vinegar and wine. Then when you have clarified it/ so it
becomes good and well tasting. Pour then in the dish/ that the swan
stands in/ let it become nicely cold/ and congeal/ so it becomes a
beautiful aspic/ give the roasted swan a beautiful adornment/ it is
lovely and beautiful for a show-food (subtlety). You may gild or
silver it/ or adorn as you will.
(The swan is roasted and served standing on the bed of aspic,
presumably looking as if it was alive. Except for the roasted body).
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