Roast Swan à la Norwich.
Take three pounds of beef, beat fine in a mortar,
Put it into the Swan—that is, when you’ve caught her;
Some pepper, salt, mace, some nutmeg, an onion,
Will heighten the flavour 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.