To boil a Swan, Whopper, wilde or tame Goose, Crane, Shoveller, Hern, Ducks, Mallard, Bittorn, Widgeons, Gulls, or Curlews


Take a Swan and bone it, leave on the legs and wings, then make a farsing of some beef-suet or minced lard, some minced mutton or venison being finely minced with some sweet herbs, beaten nutmeg, pepper, cloves, and mace; then have some oysters parboil’d in their own liquor, mingle them amongst the minced meat, with some raw eggs, and fill the body of the fowl, prick it up close on the back, and boil it in a stewing-pan or deep dish, then put to the fowl some strong broth, large mace, white-wine, a few cloves, oyster-liquor, and some boil’d marrow; stew them all well together: then have oysters stewed by themselves with an onion or two, mace, pepper, butter, and a little white-wine. Then have the bottoms of artichocks ready boild, and put in some beaten butter, and boil’d marrow; dish up the fowl on fine carved sippets, then broth them, garnish them with stewed oysters, marrow, artichocks, gooseberries, slic’t lemon, barberries or grapes and large mace; garnish the dish with grated bread, oysters, mace, lemon and artichocks, and run the fowl over with beaten butter.

Otherways fill the body with a pudding made of grated bread, yolks of eggs, sweet herbs minced small, with an onion, and some beef-suet minced, some beaten cloves, mace, pepper, and salt, some of the blood of the fowl mixed with it, and a little cream; fill the fowl, and stew it or boil it as before.