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
162. Fylets of Porke Endoryd
Rost fylets of porke endore hem with the same bature as thu dedist chikenes turnyng about on the spite & serve hem forth.
This recipe is a match for recipe 97 from A Noble Boke off Cookry.
To dight felettes of pork tak and rost felettes of pork and endor them with the same bater ye did the chekins and rost them and serue them. [A Noble Boke off Cookry (England, 1468)]
That being said, the instructions from the Wagstaff version are actually much closer to those in the following recipe from Two Fifteenth-Century Cookery-Books.
ffelettes of Porke endored. Take ffelettes of porke, and roste hem faire, And endore hem with the same batur as thou doest a cheke as he turneth aboute the spitte, And serue him forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]