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Swan

Two or three hundred years ago the swan was looked upon as an elegant, fashionable dish. Now swans are but seldom dressed for the table, though their flesh is said to be both tender and delicious. Occasionally at special dinners a swan makes part of the bill of fare, and is always highly appreciated. The young birds, or cygnets, only are chosen. If any feel inclined to experiment upon this unusual dish, they will find, in addition to the following recipe, full directions given under the heading CYGNET.