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Chaudyn for swanns (Swan with Entrail Sauce)
Chaudyn for swanns (Swan with Entrail Sauce) is a traditional Medieval recipe for a classic dish of swan (or in this case goose) served with a sauce made from the blood, intestines and offal of the goose cooked in broth and wine that's flavoured with spices and thickened with bread. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Swan with Entrail Sauce (Chaudyn for swanns).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
8
Rating: 
Tags : Sauce RecipesSpice RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Chaudyn for swanns
(from A Forme of Cury)
Ꞇe þe lyuoꝰ anꝺ þe offall of þe swannꝰ +̅ ꝺo hiꞇ ꞇo ſeeth in goꝺe broth · ꞇake hit ỽp · ꞇake ouꞇ þe bonꝰ · ꞇake anꝺ hewe þe fleſsh smale · make a lyo of cruſtꝰ of breꝺe +̅ of þe bloꝺe of þe swan y ſoꝺen · +̅ꝺo þꞇo pouꝺo of clowes +̅ of peꝑ +̅ a litul wyne +̅ ſalt +̅ ſeeþ hiꞇ +̅ caſt þe fleſsh þꝰꞇo y heweꝺ anꝺ meſſe hiꞇ foꝛth wiꞇh þe swan ·
Translation
Swan with Entrail Sauce
Take the liver and the offal of the swan and put to boil in good broth. Remove the giblets, take out the bones and chop the meat finely. Make a liaison of
bread crusts and of the swan's blood, boiled and add to this ground cloves and pepper and wine and salt and boil it and add to it the chopped meats and serve it to accompany the Swan.
Modern Redaction
A swan might not be a suitable waterfowl for this dish, but it works equally well with a goose.
Ingredients:
blood of 1 goose
giblets and offal of the goose (should include the intestines)
100g
breadcrumbs
1/4 tsp ground
cloves
1/2 tsp freshly-ground
black pepper
100ml wine
200ml
Gode Broth, made without bread
Method:
Thoroughly wash the intestines then combine with the giblets and offal of the goose in good broth. Bring to a boil and cook for about 20 minutes, or until tender. Drain the meats and remove any bones. Chop the meats finely and set aside.
In a pan combine the goose blood with the breadcrumbs, cloves, black pepper and wine. Bring to a boil then reduce to a simmer and cook for about 20 minutes or until thickened.
Stir in the chopped meats and allow to cook through. Serve this sauce to accompany the roasted goose.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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