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¶ Take and dyghte hym as a goose, but let hym haue a largyour brawne, & loke ye haue chawdron.— Early English Meals and Manners
Chawdon (chawdron, p. 161), the sauce for swan, 36/535; p. 97.— Early English Meals and Manners
Rosted capon, swanne with chawdron. [b] In the seconde course, potage after the ordynaunce of the cokes, with rosted motton, vele, porke, chekyns or endoured pygyons, heron-sewes, fruyters or other bake metes/[c] & take hede to the fesande: he shall be arayed in the maner of a capon/but it shall be done drye, without ony moysture, and he shall be eten with salte and pouder of gynger.— Early English Meals and Manners
Also a swa {n} ne w {i} t {h} chawdron, capo {n}, or fesande, ought for to be arayed as it is aforesayd/but the skynne must be had awaye/& whan they be {n} kerued before your lorde or your lady/for generally [f] the skynne of all maner clove {n} foted fowles is vnholsome/& the skynne of all maner hole foted fowles be {n} holsome for to be eten.— Early English Meals and Manners
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