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
150. Conynggys Rostyd
Sle a conyng draw hym both a bove & by neth perbole hym lard hym rost hym take of his hedde & unlace hym sauce hym with gyngour vergeys & poudyr of gyngour.
This recipe is a match for recipe 87 from A Noble Boke off Cookry.
A conye tak and drawe hym and parboile hym rost hym and lard hym then raise his leggs and hys winges and sauce hym with venegar and pouder of guinger and serue it. [A Noble Boke off Cookry (England, 1468)]
There is also a related recipe in Two Fifteenth-Century Cookery-Books.
Conyng. Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]
There are a couple of oddities here. The first is the doubling up on ginger in the Noble and Two Fifteenth-Century recipes. The Noble version doesn't do this, but has replaced the verjuice with vinegar.
The second, and more amusing, oddity is the reference in Noble to the coney's wings.