To bake all manner of Sea-Fowl, as Swan, Whopper, to be eaten cold

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The Accomplisht Cook

By Robert May

Published 1660

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Take a swan, bone, parboil and lard it with great lard, season the lard with nutmeg and pepper only, then take two ounces of pepper, three of nutmeg, and four of salt, season the fowl, and lay it in the pie, with good store of butter, strew a few whole cloves on the rest of the seasoning, lay on large sheets of lard over it, and good store of butter; then close it up in rye-paste or meal course boulted, and made up with boiling liquor, and make it up stiff: or you may bake them to eat hot, only giving them half the seasoning.

In place of baking any of these fowls in pyes, you may bake them in earthen pans or pots, for to be preserved cold, they will keep longer.

In the same manner you may bake all sorts of wild geese, tame geese, bran geese, muscovia ducks, gulls, shovellers, herns, bitterns, curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes, sea-pies, dap chickens, strents, dotterils, knots, gravelins, oxe-eys, red shanks, &c.

In baking of these fowls to be eaten hot, for the garnish put in a big onion, gooseberries, or grapes in the pye, and sometimes capers or oysters, and liquor it with gravy, claret, and butter.