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Chawdron

Sauces - Pouring
Historic

(or Chawd-Wine)

A sauce made from the offal and giblets of a fowl. A giblet gravy. Most associated with swan, but also used with other birds.


Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

CHAWDOUN FOR SWANNES
Take the lyuer and the offall of the Swannes & do it to seethe in good broth. Take it up. take out the bonys, take & hew the flesh small. Make a lyour of crustes of bread & of the blood of the Swan saltedn. & do thereto powder of cloves & of pepper & of wine & salt, & seethe it & cast the flesh thereto ihewed, and present it forth with the Swan.




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