Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2013 by Daniel Myers, MedievalCookery.com
15. Pykes or elys in ballocbrothe.
Splett pykes scale heme clene & culpone eles small put heme yne a potte put there to onyons mynsyd grete & herbes sese heme up withe a lyoure of bredde and put to heme stockefysche put there to macys & clowys and powdyre of canelle y nowe and a lytylle saneryne and put to heme stockfysch a qutte lyk un to and lete the puke sethe in a esy sause & serve hole pykys for lordys & quarters for othre mene & culpons loke they be sesynde yne kynde ande put brothe y now upone the pyke & serve hyme forthe.
Once again we have a clear parallel to a recipe in A Noble Boke off Cookry - in this case, number 149.
Pik and eles in ballok brothe / that muste our dame haue, or / els she will be wrothe.
To mak eles and pikes in ballok brothe tak and splat a pik and splat hym and skale hym and culpon eles smale and put them in a pot do ther to grene onyons and quybibes and mynce them and sesson them up with a liore of bred and put it to clowes maces pouder of canelle and saffron and put ther to a quantite of stok fische lik unto the eles and let the pik boile esely and serue the hole pik for a lord and quarto of a pik for comons and culpans and let them be sessoned and put the brothe with the sauce upon the pyk and serve it. [A Noble Boke off Cookry (England, 1468)]