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
59. Kyd stewyde
Take a kydde & yf thu will thu may roste hit a lytille or also chop hit raw in pecys do ther to onyons & herbes & swete brothe & wyne hole clovys macys & othire pouderys & stew hit to gedyr sesyne hit up withe the same gynger or galentyne & withe a lytylle lyoure of brede safrone & salt & serve hit forthe.
This short and simple recipe is another one with a clear match in A Noble Boke off Cookry, this time recipe number 170.
To stewe a kid tak a kid and rost yt a litille and chop it in peces raw and put it in the pot do ther to erbes onyons and swet brothe and wyne hole clowes maces and pouder and sethe them and sesson them up with guinger galingale and a litille lier of bred saffron and salt and serve it. [A Noble Boke off Cookry (England, 1468)]