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Random Medieval Recipe of the Day:

Swans reclothed in their skin. Blow them, scald them, slit them along the belly, skin them, and remove the carcasses. Roast the carcasses on a spit and glaze them (while turning) with batter of beaten egg white and egg yolk. Remove them from the spit, let them cool, and (if you wish) clothe them in their skin. Have little wooden skewers put in the neck to hold it upright as if it were alive. At a feast [serve] in the second course. [Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)] (permanent link)