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
127. Chauet yn fysch dayes
Take base melet or samon raw & take the fisch clene fro the bonys chop hit in pecys & couch hit in coffyns and eles with all take ther to all materes as thu dede to the noyte abovyn save on make thy syryp of thikke mylke of almondys as thu made that othir save yolkes [f.71v] of eyron set the coffyns in the oven fyl hem up with the serip & yf thu wile fry the fisch.
This recipe is a close match for recipe 67 from A Noble Boke off Cookry.
To mak chewettes on fische dais tak molet freshe samon or bace rawe clef them frome the bone and chope them in peces and couche them in coffins put eles ther to and othere metes as ye did be for and mak a ceripe of thik almond mylk all saue the juce of eggs then set the coffins in the ovon and fille them fulle of good ceripe and ye may fry the fische and serue it furthe. [A Noble Boke off Cookry (England, 1468)]