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
173. Tench yn Brace
Splay a tench by the bakke evyn thorow the hedde that the bely be hole stoch hym a lytyll ovir twarte outward in the fysch syde ley hym on a rost yron rost hym tyll he be ynowe ley hym yn a dysch the fisch syde upward take the same brace as thu dose to the breme & poure hit on & serve hit forth.
This recipe is a match for recipe 108 from A Noble Boke off Cookry.
To dight a tenche in brasse splat hym by the bak through the hed let the belly be hole do away the draught and stoche hym a litille outwhart on the fische sid and lay them on a gredirn till they be enoughe then lay it in a disshe the fische sid upward and tak the same brase ye tok to the breme and pour ther on and serue it. [A Noble Boke off Cookry (England, 1468)]
Tenche in brase. Take a tenche, and nape him, and slyt him in the bak thorgh the hede and taile, And drawe him; and then make sauce of water and salt. And whan hit bigynneth to boyle, skeme it clene, and cast the tenche therein, and seth him; And take him vppe, and pul of the skyn, And ley him flatte, and the bely vpwardes in a dissh. And then take percelly and oynons And hewe hem small to-giders; And cast there-to pouder of Ginger, and cast hit in vinegre; And caste all on the tenche in the dissh, and serue him forthe colde. [Two Fifteenth-Century Cookery-Books (England, 1430)]