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
168. Brestys of Motyn yn Sauce
Take brestys of motyn rostyd & chop hem take vergeys & chaf hit yn a vessell on the fyre do ther to poudyr of gynger & cast hit on the motyn choppyd.
This recipe is a match for recipe 102 from A Noble Boke off Cookry.
To mak Brestis of moton in sauce tak brestes of moton rost them and chope them then chauf vergious on the fiere put ther to pouder venyger and salt and cast on thy moton and serue it. [A Noble Boke off Cookry (England, 1468)]
There is also a version in Two Fifteenth-Century Cookery-Books.
Take faire brestes of Mutton rosted, and chopp hem; And then take Vergeous, and chaaf hit in a Vessell ouer the fire, and caste there-to powder ginger; and then caste the chopped brest in a dissh, And caste the sauce al hote there-on, And serue hit forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]