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
51. Stewy colops
Take colops of venysone rostyde do hem yne a pott do wyne ther to hole spycez & poudyr of pepyr & canelle boyle hit up wethe a perty of swete brothe sesyne hit up withe poudyr of gynger & venyger & serve hit forthe.
A clear match of recipe 165 from A Noble Boke off Cookry. These two seem to be the only instances of such a simple recipe.
To mak stewed colopes tak collopes of venyson rostid and put them in a pot and do ther to hole clowes pouder of pepper canelle and other spice and boille it up with a gret part of swet brothe and sesson it up with pouder gyngir and the venyson and serue it. [A Noble Boke off Cookry (England, 1468)]