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
159. The Syde of a Dere of His Grece
Wesch hem do a wey the felets do hem on a broch scorch hem ovyr twarte & aghenne crosse wyse in the same maner of losyngys in the flesch syde rost hym take hym redde wyn poudyr of gynger poudyr of pepyr & salt & bast hit till hit be thorow have a chargeour under neth & kepe the fallyng & bast hit ther with a gene then take hit of & smyte hit as the lyst & serve hit forth.
This recipe is a match for recipe 95 from A Noble Boke off Cookry.
The sid of high grece tak and wesche it and do away the feletes put them on a broche and stoche them out whart and crose wyse in the manner of lesenges of the flesshe sid rost them then tak red wyne pouder of pepper and salt and boille it till it be enoughe and set a plater under to kep that fallithe and baist it ther with against the fyere then tak it of and smyt it as ye list and serue it. [A Noble Boke off Cookry (England, 1468)]
The odd thing about the Noble version is that it completely omits any reference to deer or venison in the title.