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
81. Blaunch mortruys
Take brawn of capons pertriches or fesaunts sodyn tendyr hewe hit small on a bordd grynd hit take a mylke of almonds yblaunchid & do as dost with the fysch.
While there are other recipes for "blanc mortrews", all of the others call for pork rather than capons or game birds. Therefore this recipe appears to be unique.