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
136. Bakyn Mete on Fisch Dayes
Take lamprons strip hem well with a lynyn cloth so that they be clene boyle hem in watyr salt venyger that they be ynow & taylle hem well in watyr & [?] salt & ley hem in the cofyn take a thike mylke of almondys drawn up with fayre watyr or with broth of fysch do to poudyr folyes of percelley salt & venyger set hem in the oven & fil hem up ther with.
This recipe is a match for recipe 76 from A Noble Boke off Cookry.
To mak bak metes on fysshe days tak lamprons and strip them with a cloth till they be clene and boile them in watur salt and venegar and labur hem welle in pouder and salt and lay them in coffins then tak a thyk mylk of almonds and draw it up with faire watir or with the brothe of fisshe put ther to pouder sugur and foilis of padley venegar and salt and set them in the ovene and fill them up ther with and serue them. [A Noble Boke off Cookry (England, 1468)]
While there are many other recipes for baked lampreys, none of them are as short and simple as these.