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
167. Pygges Yfarsyd
Take porke sodyn tendyr do a wey the skyn & the bonys & hewe the flesch & half a dosyn fyggys with ale & grynd hit well to gedyr with yolkes of eyron do ther to a few reysons fryed & poudyr sigure safron & salt & yf the porke be fat do ther to gratyd bred & yf thu wilte a lytyll creme of cowmmylke & fasse the pyggys ther with but nott to full for brekyng sew the bely rost hym & serve hym forth with sauce gynger & no othir sauce.
This recipe is a match for recipe 101 from A Noble Boke off Cookry.
To mak a pigge harsed tak freche pork sodene tender and do away the skyne and the bones then hew the flesshe and half a dossen figges there with and grind them with yolks of eggs and put ther to raissins poudur sugur saffron and salt fat pork and grated bred and cows creme and fars the pige and sow it and rost it and serue it with sauce guinger. [A Noble Boke off Cookry (England, 1468)]
Note that the phrase "with ale" in the Wagstaff version probably means "withall" (therewith) rather than to "along with ale".