Small pieces of swan meat with sugar and spices under a shortcrust lid.
Original Receipt from 'Receipts and Relishes Being a Vade Mecum for the Epicure in the British Isles', London, The Naldrett Press, 1950
BUDBY SWAN PIE
Swan meat; 2 onions; a little sugar; a few mixed herbs; salt and pepper to taste; suet pastry.
Only the finest meat of the swan should be chosen. Cut up into small pieces and stew gently for 3 hours in water, seasoned with pepper and salt, sugar, chopped onions and herbs. Strain, and put the meat into a pie-dish, lined with pastry. Add the gravy, cover the pie and bake for 30 minutes.
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