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Swan Legality

post #1 of 14
Thread Starter 
Hi All,

By way of sticking two fingers up at the credit crunch, and the related plague of media doom-mongers that line their pockets with the broken dreams of the common man, I’m preparing a Roman themed wildfowl feast of excess. However, I have a legal question surrounding my centrepiece.

Whilst Swans are not allowed to be killed for food in the UK, if I were to ‘’find’’ one by a busy road that had recently been hit and killed by a ‘’car’’, what would my position be legally? Would I have to report it, and if so would the bird then be taken away, or could I take it home and freeze it?

As with foxhunting, I think we all know that there’s the LAW and the ‘’law’’, so to speak. I just need guidance in navigating my way through the labyrinth of ‘’political correctness’’ that us old schoolers find ourselves confusedly wandering.

Many thanks,

post #2 of 14
Gosh man if you have to ask...

You never know what's been munching on that swan anyway, where it's been, how long it's been there, or what it had been eating. Let it go man, let it go...
post #3 of 14
In a recent report in the Evening Standard about immigrants camping in a park in London and killing/cooking a number of swans.... this statement was made:

"Under an ancient charter, swans are the property of the Crown and anyone who kills or mistreats one risks six months in jail or a £5,000 fine."

Desist, I say. :D
post #4 of 14

If it walks like a duck...

I would agree that desisting is the the best course of events. Thinking objectively however, we can observe that your predicament is tied to you having "found" the "swan" and not the "freakishly large 'duck' with a mutant long neck".

The following recipe should be of interest for research purposes only.

All swans, peacocks. Firstly take out the blood by the heads all seen, after this cut thereunder the back near the shoulders and gut them, and then put them on a spit with the feet and the heads; Then grind saffron and white bread tempered with wine, and grind yolks of eggs and saffron, and paint on the birds with the feather, and cast with powder thereon, which is of all spices, strong zedoary and hart-wort. And when the swan and the peacock are cooked and pressed, then wrap them in a towel, and then take them to the tables after everything else.

"Enseignements qui enseingnent a apareillier toutes manieres de viandes" (ca. 1300) (full original available at medievalcookery dot com)
post #5 of 14
I was hoping for a post like yours Ishbel.

as for you Charles-


..........there's just no word for what you're suggesting.
Who would eat it?
post #6 of 14
Road kill stew is a fine tradition here with all the deer that get run over :lol:
post #7 of 14
Here in Oregon if a deer is hit it's supposed to be reported, and I've heard (though it may not be true) that if fresh, the meat is used for prison meals.

Now this one is true: a friend was once riding in a pickup with her husband. They hit a deer. They put the body in the pickup bed to take back to town (to save officials some work). When they got into town people were looking at their truck, some astonished, some laughing. The deer had revived and was standing up in the back of their pickup:lol:
post #8 of 14
lol Yeti :lol::lol: Great story!

Leave the swan alone..more trouble than its worth.

So, in order to use one - become Queen or King of England
Should be simple.

Or ask William or Harry to bring one over
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #9 of 14
Deer hit here you call the sheriff, 99% of the time they say take it and drop off a permit at your house the next day.
post #10 of 14
I suspect Charles got just the reply he wanted.. :p I enjoyed your post Charles :D
post #11 of 14
Roast Swan

Mince finely 3 lb. of rump steak with 3 shallots, season liberally with salt, pepper and grated nutmeg. Truss the bird like a goose, stuffing it with the rump steak, etc., sewing it up to prevent the stuffing from escaping. The old fashioned way was to wrap the bird in a well greased or buttered paper, then in a flour and water paste (like venison), and lastly in another sheet of strong paper and roast for about four hours, keeping it well basted all the time. Now it is only wrapped in one coating of paper and very liberally basted, of course taking only about half the time to cook. When cooked, remove the coverings and froth it with a little flour and butter, and dish up with brown gravy round it and a port wine sauce.

This is a Norwich recipe, which town was famous for swans.

Swans are also at their best from September to November.
post #12 of 14
Is this the same saddist who wanted lead in his food???
post #13 of 14
Yes, it is.
Notice he has not posted anywhere else.

Troller for sure.

Liquored up and laquered down,
She's got the biggest hair in town!


Liquored up and laquered down,
She's got the biggest hair in town!

post #14 of 14
I suspect he's trolling...;)
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