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 © 2015 by Daniel Myers, MedievalCookery.com
157. Vele Rostyd
Take fayre brestys of veele perboyle ham lard hem rost hem & serve hem forth.
There is a closely related recipe in Two Fifteenth-Century Cookery-Books.
Vele rosted. Take faire brestes of vele, And parboyle hem, And larde hem, And roste hem, And then serue hem forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]
It is odd that, given the long run of 12 duplicated recipes in the same sequence, this short entry was left out of A Noble Boke off Cookry.