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
48. Bruet roos
Take the flesche of a roo chop hit perboile hit trye hit ande do hit yn a potte take the same brothe or othure swete brothe draw thorow a streynour & put hit to flesche withe onyons ande herbis & hole clowys macys & quibibis & boyle hit & yf be nede alay hit withe crustys or els with white brede & withe a lytylle of the same brothe & of the same blode colourde withe safron salt & withe poudyr of pepyr & more of canelle & serve hit forthe make al othure sewys in the same maner.
Here is another recipe that has a match with one in A Noble Boke off Cookry - this time number 162. This makes two recipes in a row and three out of the last four recipes, all of which appear in the same order (sometimes interspersed with other recipes) in both books.
To mak bruet rose tak the flesshe of a Roo parboile it and try it and put it in a pot then tak the same brothe and other good brothe and draw it throughe a stren and put it in to the pot with onyons and erbes hole clowes maces and qubibes and set yt to the fyere and yf yt haue ned alay it with crustis of bred with a litille of the sam brothe and blod and colour it with saffron and salt it and cast ther to poudre of pepper and canelle and serue it. [A Noble Boke off Cookry (England, 1468)]