Potted Swan

Ingredients

• your swan
• some clear fat bacon
• pepper
• salt
• cloves
• mace
• nutmeg
• two pounds of fresh butter
• a little claret
• fair water

Method

1. 1

   Bone and skin your swan, beat the flesh in a mortar, taking out the strings.

2. 2

   Beat with clear fat bacon until light in color.

3. 3

   Season with pepper, salt, cloves, mace, and nutmeg.

4. 4

   Mix well and put in an earthen pot with claret and water, topped with butter.

5. 5

   Cover with coarse paste and bake.

6. 6

   Once cooled, cover with clarified butter.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 33. The excerpt below is the record exactly as published.

nutmeg and salt ; shake it well to- gether. Serve it on sippets. Garnish with lemon. To pot a Swan: — Bone and skin your swan, and beat the flesh in a mortar, taking Early Receipts. 107 out the strings as you beat it ; then take some clear fat bacon, and beat with the swan, and when ’tis of a light flesh colour, there is bacon enough in it ; and when ’tis beaten till ’tis like dough, ’tis enough; then season it with pepper, salt, cloves, mace, and nutmeg, all beaten fine ; mix it well with your flesh, and give it a beat or two all together ; then put it in an earthen pot, with a little claret and fair water, and at the top two pounds of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.