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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.