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
176. Haddok yn Cyve
Ta Draw a haddok yn the bely yf he be large cut of the hedde & rost the body on a rost yryn till hit be ynoghe stepe brede in broth of samon or of othir god fisch draw with the broth of thyn lyvr hew percelley & do ther to a grete dele of rede wyne hole clovys macys poudyr of pepyr & a grete dele of canell & thelyver of the haddok & the pouch clene shavyn boyle hit take up the pouch & the lyver & do hit to gadyr hewyn small yn a pott & reysons of corauns safron & saunders & salt boyle hit & sesyn hit up with pouder of gynger [f.75v] and vergeys do a wey the skyn of the haddok lay hym on a chargeour poure the gyve a bovyn and serve hit forth.
This recipe is a match for recipe 111 from A Noble Boke off Cookry.
To dight haddok in covy drawe haddok at the belly and he be large cut of the hed and rost the body on a gredirne till he be enoughe then stewe bred in the brothe of samon or other good fisshe draw liere with the brothe hew parsly put it to red wyn hole clowes maces pouder of pepper and a gooddele of canelle then tak the lever and the pouche of an haddok and hew it and put it in a possuet and raissins of corans saffron sanders and salt and boile it and sesson it with pouder and virgus put away the skyn of the haddok and lay it in a chargiour and put the covy aboue and serve it. [A Noble Boke off Cookry (England, 1468)]
The first word in the Wagstaff version ("Ta") is most likely a copying error.