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
185. Fresch Makrell Boyled
Draw a makrell at the gyll save the bely hole wesch hit make thy sauce of watyr & salt when hit boyleth cast yn percelley & croppys of mynttys & do yn thy fysch ther to & serve hit forth hote & sauce hit with vergeys.
This recipe is a match for recipe 121 from A Noble Boke off Cookry.
To dight a freche makerelle tak and draw a makerelle at the gil and let the belly be hole and wesche hym and mak the sauce of water and salt and when it boilithe cast in mynt and parsly and put in the fisshe and serue it furthe with sorell sauce. [A Noble Boke off Cookry (England, 1468)]