76 SWANS 



Young swans are esteemed a great delicacy for the table and Yarrell 

 (1843) gives the following recipe as the standard guide for their cookery 



To ROAST A SWAN 



Take three pounds of beef, beat fine in a mortar, 

 Put it into the Swan that is when you've caught her; 

 Some pepper, sauce, mace, some nutmeg, an onion, 

 Will heighten the flavor in gourmand's opinion. 

 Then tie it up tight with a small piece of tape, 

 That the gravy and other things may not escape. 

 A meal paste, rather stiff, should be laid on the breast, 

 And some whited brown paper should cover the rest. 

 Fifteen minutes at least ere the Swan you take down, 

 Pull the paste off the bird that the breast may get brown. 



THE GRAVY 



To a gravy of beef, good and strong, I opine, 

 You'll be right if you add half a pint of port wine; 

 Pour this through the Swan yes, quite through the bellv. 

 Then serve the whole up with some hot currant-jelly. 

 N.B. The Swan must not be skinned. 



At present all wild swans are protected in all parts of Canada, the 

 United States, and Alaska by a complete closed season throughout the 

 year. 



