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
178. Coddlyng Leng Haddoke & Hake
Draw hem by the bely cut hem ovir twarte yn round pecys yf the haddok be large cut of the hedde & make a longe tayle to serve make thy sauce of watyr & salt when hit boyleth scome hit clene & cast yn the lyver & the fysch & thy percelley & let hit stond in the sauce till you serve then serve hit forth hote & the lyver ther withe & sauce hit with garkeck stp the haddok & serv hym coldd & serve hem with sauce gynger.
This recipe is a variation of recipe 112 from A Noble Boke off Cookry. The recipes are the same right up to where it says to serve with the liver, but then the Wagstaff version adds instructions for saucing the fish.
Soppes pour Chamberleyne. Take wyne, Canell, powder ginger, sugur/ of eche a porcion; And cast all in a Streynour, And honge hit on a pyn, And late hit ren thorgh a streynour twies or thries, til hit ren clere; And then take paynmain, And kutte hit in a maner of Browes, And tost hit, And ley hit in a dissh, and caste blanche pouder there-on ynogh; And then cast the same licour vppon the Soppes, and serue hit forthe fore a good potage. [Two Fifteenth-Century Cookery-Books (England, 1430)]
xxviij - Soupes Jamberlayne. Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, than take a straynoure and hange it on a pynne, an caste ale ther-to, an let renne twyis or thryis throgh, tyl it renne clere; an then take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in the same lycowre, an ley it on a dysshe, an caste blawnche powder y-now ther-on; an than caste the same lycour vp-on the same soppys, an serue hem forth in maner of a potage. [Two Fifteenth-Century Cookery-Books (England, 1430)]
There is also one variant of cameline sauce that has almost the same ingredients.
To dight codlinge hak or haddok draw them at the belly and cut them outwhart in rond peces and the haddok be large cut of the hed and mak a large taile and mak the sauce of water and salt and when it boilethe scome it clene and cast in the fische and the lever and parsly and let it ly in the sauce till ye serue it hot and the leuer there with. [A Noble Boke off Cookry (England, 1468)]