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 © 2014 by Daniel Myers, MedievalCookery.com
92. Betreyn in flesch tyme
Take calves feet clene scalyd set hem in wyne & a perty of swete broth that thay be tendyr take hem up on a bord pyke a way the bonys kep som for senewys hew hem al to gedyr grynd hit temper hit up with the self broth do hit in a pot dyse the senewys blaunch almond and poudyr of pepyr poudyr of clovys & a lytyll poudyr of canel a grede dele of saundrys & yf thu wilt of safron a lytyll set hit on the fyre & when hit boyleth put ther to yolkes of eyron dysyd smal & poudyr of gynger venyger & salt put hit on a vessell when hit ys cold leche hit & serve hit forth.
This recipe is a match for recipe 35 in A Noble Boke off Cookry.
To mak Bretyn in fleshe tym tak calves feet skald them and sethe them in wyne and a part of swet brothe till they be tender then tak them upe and lay them upon a bord and pik out the bones and chope them all to gedure and tempere them up with the sam brothe and put them into the pot and dice the synuks then tak blanched almonde pouder of pepper and pouder of clowes a gret dele and meld alitill pouder of cannelle and sanders and saffron and set them on the fyere and when it comethe put ther to yolks of eggs diced smalle pouder of guinger venyegar and salt and put it in a small vessell and when it is cold leshe it and serue it. [A Noble Boke off Cookry (England, 1468)]It is notable that along with the previous recipe, "Betrayn yn lentyn", I couldn't find this pair of recipes in any source other than Noble.