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
45. Bruet of lumbardy
Take hennys chikens conyngys or othere flesche sodyne do hit in a morter do ther to mylke of almondys do ther in pepyr and alay hit with bredde & do ther in yolkes of eyron sodyn harde growndyne & drawyn up withe percelly & do ther to a lytylle grece or claryfyde boture or the fat of porke & sesyne hit up with poudyr salt & venyger & make hit rede as blode.
This recipe is almost identical to recipe 160 from A Noble Boke off Cookry, and is very similar to another in Forme of Cury.
To mak Bruet of lombardye tak hennes conys or other flesshe soden tender and try it and put it in a pot do ther to mylk bred and yolks of eggs sodden hew and grind them and drawe them upe with juic of parsly put ther to grece or claryfied butter or the fat of pork and sesson it and salt and put ther to venygar and mak it lik blod with alkaned and serue it. [A Noble Boke off Cookry (England, 1468)]
XXXII - FOR RO MAKE BRUET OF LOMBARDYE. Tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt forthe. [Forme of Cury (England, 1390)]