Swans’ eggs are much more delicate than from their size, and from the tendency of the birds to feed on fish might be supposed; and when boiled hard and shelled, their appearance is beautiful, the white being of remarkable purity and transparency. Take as much water as will cover the egg (or eggs) well in every part, let it boil quickly, then take it from the fire, and as soon as the water ceases to move put in the egg, and leave it by the side of the fire—without allowing it to boil—for twenty minutes, and turn it gently once or twice in the time; then put on the cover of the stewpan and boil it gently for a quarter of an hour; take it quite from the fire, and in five minutes put it into a basin and throw a cloth, once or twice folded, over it, and let it cool slowly. It will retain the heat for a very long time, and as it should be quite cold before it is cut, it should be boiled early if wanted to serve the same day. Halve it evenly with a sharp knife lengthwise, take out the yolk with care, and prepare it for table, either by the receipt which follows, or by that for forced eggs.