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
47. Bruet of Spayne
Cut vensone yn longe leches & frye hem or rost hem withe poudyres weshe hem in wyne take sygure & mylke of almondys clowys macyz and quibibis boyle hit to gedyr & seson hit up withe poudyr & venyger.
This recipe is a strong match for recipe 161 in A Noble Boke off Cookry. I have not found any other examples which include this combination of venison, wine, and almond milk.
To mak bruet of spayne take venyson and mak long lesshes then fry them in buttur and wesshe them in wyn then tak sugur almond mylk clowes maces quybibes and boile them to gedur and sesson them with poudure and venyger and serue it. [A Noble Boke off Cookry (England, 1468)]