Roast swan

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Mince finely 3lb. of rump steak with three shallots, and season liberally with pepper, salt, and grated nutmeg.
  2. Truss the swan like a goose, stuffing it with the rump steak mixture, and sew it up to prevent the stuffing escaping.
  3. Old-fashioned method: Wrap the bird in well-greased or buttered paper, then in a flour and water paste (like venison), and lastly in another sheet of strong paper.
  4. Roast for about four hours, keeping it well basted all the time.
  5. Modern method: Wrap the bird in one coating of paper, and very liberally baste.
  6. Cook for about half the time of the old method.
  7. When cooked, remove the coverings and froth it with a little flour and butter.
  8. Dish up with brown gravy round it, and port wine sauce.
Original Text · last edited 4 days ago
Roast swan.—Mince finely 3lb. of rump steak with three shallots, and season liberally with pepper, salt, and grated nutmeg. Truss the bird like a goose, stuffing it with the rump steak, etc., sewing it up to prevent the stuffing escaping. The old-fashioned way was to wrap the bird in well greased or buttered paper, then in a flour and water paste (like venison), and lastly in another sheet of strong paper, and roast for about four hours, keeping it well basted all the time. Now it is only wrapped in one coating of paper, and very liberally basted, of course taking only about half the time to cook. When cooked, remove the coverings and froth it with a little flour and butter, and dish up with brown gravy round it, and port wine sauce. This is a Norwich recipe, which town was famous for swans. Swans are at their best from September to November.
Notes
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