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
152. Sarcell Rostyd
Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym [f.73v] reys his leggys & his whynggys as of a heyron & no sauce but salt.
This recipe is a match for recipe 89 from A Noble Boke off Cookry.
To rost a sarcelle brek his nek and pulle hym dry and drawe hym as a chekyn cutt of his feet his wings and his nek and rost him and raise his leggs and his wings as a heron and no sauce but salt, and serve it. [A Noble Boke off Cookry (England, 1468)]
There is also a related recipe in Two Fifteenth-Century Cookery-Books.
Sorcell rosted. Take a Sorcell or a tele, and breke his necke, and pul him dry, And draw him as a chekon, and kutte off his fete and winges by the body and the nekke, and roste him, and reise his winges and his legges as a heron, if he be a Sorcell; And no sauce but salt. [Two Fifteenth-Century Cookery-Books (England, 1430)]