Take two pounds of rump steak, chop it fine, season well with spice, a
piece of onion, or eschalot, and butter. Rub the breast both inside and
outside with beaten cloves, then stuff with the above, taking care to
sew the bird up carefully, and to tie it very tightly on the spit, so
that the gravy may not escape. Inclose the breast of the swan in a
meal-paste, after which cover the whole bird with paper well greased
with beef dripping. About a quarter of an hour before the bird is taken
up, remove the paper and the paste, baste well with butter and flour
till brown and _frothy_. A swan of fifteen pounds weight requires about
two hours roasting with a fire not too fierce.