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
151. Rabets 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 88 from A Noble Boke off Cookry.
To rost rabettes tak and flay them drawe them and rost them and let their heddes be on first parboile them as a cony or ye rost them and serue them. [A Noble Boke off Cookry (England, 1468)]
There is also a related recipe in Two Fifteenth-Century Cookery-Books.
Rabette rosted. Take a Rabette, and sle him, And drawe him, And lete his hede be on, as a Conyng; roste him as a Conyng, And serue him forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]
The replacement of "slay" with "flay" in the Noble version is most likely a transcription error.