[Sca-cooks] Swan recipes

[Sharon Palmer]

>Not only were swans often included in the cookbooks, they also
>appeared on many menus. In the menus that someone thought were worth
>preserving, as many as I've seen of them, swans are among the most
>frequently appearing items, approximately tied with partridges and
>pheasants.
>
>In most sources there is just one place for swans, which is in the
>first course. (Other dishes that also tend to be specific to the first
>course are viand bruse, boars' heads, great flesh, capons, and pike.)
>
>--
>Henry/Alex
>
That may be true of English menus, but in the 30 some Rumpolt menus, 
swans appear twice as roasted swan in the second course among other 
roasted poultry, and once in the first course among other cold pies. 
Compared to 14 references to Partridge, 9 to partridge, 14 to grouse, 
and 10 references to New World Turkey.

The progression of dishes is different too.
Ranvaig