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
60. Stewyde pertryche
Take a pertryche or a woodecoke drawyne wasche hem clene chop hem withe hole pepyre couche hem yne a pott of erthe do ther to datez y cut grete & reysons of corawnce & wyne & as muche of swete brothe & do ther to salt stop the pot set hit one a cole of fyre when hit ys y boylede y nowghe sesyne hit up withe poudyre of gyngere & vergeys & do ther do a litylle coloure of safrone.
This recipe is a match for number 171 from A Noble Boke off Cookry. The only real differences are that the Wagstaff version omits the cloves and substitutes verjuice for vinegar.
To stewe a pertuche or a wod cok and draw them and wesshe them clene and chope them with hole clowes and peper and couche them in an erthen pot put ther to dates mynced gret raisins of corans wyne and swet brothe salt it and cover the pot and set it on the fyer when it is enoughe sesson it with pouder of guinger and venygar and colour it with saffron and serue it. [A Noble Boke off Cookry (England, 1468)]