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
34. Conyngges yne clere brothe
Chop conyngys in pecys wesche heme clene do heme yn a pott put ther to clene brothe & redd wyne boyle hem tille they be y nowghe loke hit nowght muche of the brothe sesyne hit up withe poudyre of gyngere a grete quantyte and vergyes and draw hit thorow a streynoure loke hit be salt & serve hit forthe.
This recipe for "clear rabbit soup" is very similar to one by the same name in Forme of Cury.
Connynges In Clere Broth. XX.III. VI. Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it. and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth. [Forme of Cury (England, 1390)]There are a couple of minor differences. Wagstaff uses broth instead of water, and omits the vinegar in favor of verjuice (both of which would add tartness), but otherwise the recipes are essentially the same.