Recipes from the Wagstaff Miscellany - 57 Veel in bucnade

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

57. Veel in bucnade
Chop vele in pecys do hit in a pot do ther to onyons cut grete & herbes & good pouderez clovys macyz sygure safrone & salt & boyle hit withe a lytylle swete brothe than put ther to goode cow mylke boyle hit up withe yolkes of eyrone lete hit be rennynge & serve hit forthe & make hit with cowe mylke in this maner a fore sayde & thy mayste make hit withe almonde mylke in the same maner and whene hit ys boylede sesyne hit up withe poudyr of gynger & vergeys.

-=-=-

There is a recipe in Forme of Cury with the same title, but its instructions are so at odds with those in Wagstaff that it almost seems to be a different recipe.

VEEL IN BUKNADE. C. XVIII. Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne broth oþer in water. þanne take white brede oþer wastel, and drawe þerof a white ... lyour wiþ fyne broth, and do þe lyour to the Veel, & do safroun þerto, þanne take parsel & bray it in a morter & the Juys þerof do þerto, and þanne is þis half zelow & half grene. þanne take a porcioun of wyne & powdour marchant & do þerto and lat it boile wele, and do þerto a litel of vynegur. & serue forth.  [Forme of Cury (England, 1390)]

Bukkenade recipes are very common in medieval cookbooks, so it's not surprising that A Noble Boke off Cookry has one (recipe 2).  However, that recipe does not match the Wagstaff version either.

To mak buknad tak vele smale and vele parboiled then gader up the flesh and fireyn the broth through a stren and put it in to the pot and sett it on the fyer and put ther to onyons mynced pouder of pepper powder of cloves and canelle and in the boiling put in the fleshe then tak raw yolkes in a bolle and cast ther to the het brothe and mele it well to gedere and in the setting downe put in the egg and stirr it to geder in the setting down and geve it a litill color of saffron and salt it and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 56 Sauce sarcenes

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

56. Sauce sarcenes
Make a thykke mylke of almondys do hit in a pot with floure of rye safrone gynger macys quibibis canel sygure & rynse the bottome of the dische withe fat brothe boyle the sewe byfore & messe hit forthe.

-=-=-

This recipe is a match for recipe 169 in A Noble Boke off Cookry.

To mak sauce sairsnet tak thik almond mylk and put it in a pott with flour of rise saffron maces guingere quybibes canelle and sugur and wet the botom of the disshes with swet brothe or withe wyne and put ther to hole maces and sesson it up with sugur venygar good pouder and guinger strawed with alkened and serve it.  [A Noble Boke off Cookry (England, 1468)]

Saracen Sauce seems to have been popular as the recipe is included in several surviving cookbooks. Interestingly, the Wagstaff and Noble versions are the only ones from England that do not call for pomegranate.

Cxxxij - Sauke Sarsoun. Take Almaundys, and blaunche hem, and frye hem in oyle other in grece, than bray hem in a Mortere, and tempere hem with gode Almaunde mylke, and gode Wyne, and then the thrydde perty schal ben Sugre; and 3if it be no3t thikke y-nowe, a-lye it with Alkenade, and Florche (Note: Flourish; garnish) it a-bouyn with Pome-garned, and messe it; serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Sawse Sarzyne. XX.IIII. IIII. Take heppes and make hem clene. take Almaundes blaunched, frye hem in oile and bray hem in a morter with heppes. drawe it up with rede wyne, and do þerin sugur ynowhz with Powdour sort, lat it be stondyng, and alay it with flour of Rys. and colour it with alkenet and messe it forth. and florish it with Pommegarnet. If þou wilt in flesshe day. seeþ Capouns and take the brawnn and tese hem smal and do þerto. and make the lico of þis broth.  [Forme of Cury (England, 1390)]

Recipes from the Wagstaff Miscellany - 55 Blaunche Bruet

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

55. Blaunche Bruet
Take hennys or porke rostde & chopyde do hit yne a pott do almonde [p.62v] mylke ther to aley hit up withe floure of rye do ther yne a lytylle brothe & a quantyte of wyne clovys & macys & sesyne hit up withe venyger & pouderes & a lytylle sygure strenynede withe alekenet.

-=-=-

This recipe is a match for recipe 168 in A Noble Boke off Cookry.  Here, as in the recipe for "Bruet of kedes", the word "rys" was miscopied as "rye".

To mak blanche Bruet tak hennes and pork half rostid then chop them in peces and put them in a pot do ther to almond mylk and alay it up with flour of ryse or with whet floure and put ther to brothe or wyne hole clowes maces and sesson it with venygar pouder and sugur that is strawed with alkened and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 54 Bruet of kedes

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

54. Bruet of kedes
Take a kede welle chopyde perboylede & tryede do hit yne a pott take almondys & do ther to that ys draw up wythe fresche brothe do ther to hole cloves & aley hit up with floure of rye & do ther yne grece ande aftyre the boylynge sesyne hit up withe venygere poudyr of pepyre gynger & canel & sygure & salt & cast ther to.

-=-=-

This recipe is a clear match for recipe 167 in A Noble Boke off Cookry, with a couple of notable differences.  In the Wagstaff version the kid is "tried" (separated) after boiling, but in Noble this is misread as "dry".  In Noble (and in other similar recipes) flour of rice is used to thicken the broth, but in the Wagstaff version "rys" was miscopied as "rye".

To mak a bruet of kiddes tak kide or vele and boile it chop it and dry it and put it into a pot then tak almonde mylk and drawe it with swet wyne and brothe do ther to hole clowes and flour of ryse alay it and aftur the boiling sesson it up with pouder of pepper gyngyr canelle and sugure and put it to venygar and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is a similar recipe in Forme of Cury, though it is the only version of "Bruet of Almaynne" that calls for kid.

Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce.  [Forme of Cury (England, 1390)]

Recipes from the Wagstaff Miscellany - 53 Bruet sarcenes

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

53.  Bruet sarcenes
Take venysone boyle hit trye hit do hit yne a pott take almonde mylke drawyne up withe the same brothe cast ther yne onyons & a ley hit up withe floure of rye & caste yne cloves aftyr the boylynge take hit done sensyne hit up withe poudyre wyne & sygure & coloure hit with alekenet.

-=-=-

There are a couple of recipes for "Brewet of Saracen" in other sources, however neither of them include venison.

Bruette Sareson. Take Almaundys and draw a gode mylke and flowre of Rys, and Porke and Brawen of Capoun y-sode, or Hennys smale y-grounde, and boyle it y-fere, and do in-to the mylke; and than take pouder Gyngere, Sugre, and caste a-boue, an serue forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

FOR TO MAK A BRUET OF SARCYNESSE. Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth.  [Forme of Cury (England, 1390)]

Recipe 167 in A Noble Boke off Cookry also seems to be close, except that it calls for kid or veal in place of venison.

To mak a bruet of kiddes tak kide or vele and boile it chop it and dry it and put it into a pot then tak almonde mylk and drawe it with swet wyne and brothe do ther to hole clowes and flour of ryse alay it and aftur the boiling sesson it up with pouder of pepper gyngyr canelle and sugure and put it to venygar and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 52 Bruet tuskyne

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

52.  Bruet tuskyne
Take brothe of capons & of marybonys & of othire goode flesche do hit yne a pott chop chikenys yne pecys and herbes & hole clowys macys poudyr of pepur do hit to gedyr set hit one the fyre grynde porke & wele rawe withe yolkes of eyrone & medyl hit to gedyr & set hit one the fyre & whene youre pott boylez make hit in pelets as grete as notys cast heme yne the boylynge & coloure hit withe juyse of percelley & of othire goode herbes boyle hit up & put ther to a lytylle goode wyne sesyne hit up withe poudyre of gynger & venyger & serve hit forthe.

-=-=-

This recipe is similar to recipe 166 in A Noble Boke off Cookry, though the name in that source seems to have been changed somewhere along the way.

To mak Busbayne take mary and capons and other good flesshe and put it in a pot and chop chekins in peces and erbes hole clowes maces and pouder of pepper and sot them on the fyer and grind raw pork or vele with yolks of eggs and put ther to raissins of corane pouder and salt and saffron and mele them to gedure and when the potte boilethe put in the peletes like an hassille nott and cast them ther in boillinge and colour it with saffron put ther to parsly and other good erbes and boile it upe and put it to venyger and sesson it up with pouder and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is another recipe for "tuskyn" in Liber cure cocorum, which is contemporary with the other two, though it leaves out the capon.

For Tuskyn. Take raw porke and hew hit smalle, And grynde in a morter; temper hit þou schalle With swongen egges, but not to þynne; In gryndynge, put powder of peper withinne, Þenne þis flessh take up in þy honde, And rolle hit on balles, I undurstonde, In gretnes of crabbes; I harde say In boylande water þou kast hom may. To harden þen take hom oute to cole, And play fresshe brothe fayre and wele; Þer in cast persoley, ysope, saveray, Þat smalle is hakked by any way. Alye hit with flour or brede for þy, Coloure hit with safroun for þe maystré; Cast powder of peper and clawes þer to, And take þy balles or þou more do, And put þer in; boyle alle in fere And serve hit forthe for tuskyne dere.  [Liber cure cocorum (England, 1430)]

Recipes from the Wagstaff Miscellany - 51 Stewy colops

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

51.  Stewy colops
Take colops of venysone rostyde do hem yne a pott do wyne ther to hole spycez & poudyr of pepyr & canelle boyle hit up wethe a perty of swete brothe sesyne hit up withe poudyr of gynger & venyger & serve hit forthe.

-=-=-

A clear match of recipe 165 from A Noble Boke off Cookry.  These two seem to be the only instances of such a simple recipe.

To mak stewed colopes tak collopes of venyson rostid and put them in a pot and do ther to hole clowes pouder of pepper canelle and other spice and boille it up with a gret part of swet brothe and sesson it up with pouder gyngir and the venyson and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 50 Stewe lumbarde

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

50.  Stewe lumbarde
Take porke rost hit chop hit and do hit yne a pott & wyne & sygure & hole onyons clowys gyngere saffrone & saunders & almondys fryyde & temperyz hit up withe poudyr of gynger galentyne & canell coloure hit withe saffrone & saunders the chese and other stewyde lumbardys grynde almondys draw heme up withe swete brothe take veele & porke & pare hit clene frome the skyne hew hit smalle grynde hit & medyl hit withe mynsyde datys reysons of corans ande [62r] and gode powder stere hitt welle when hit boylethe make hitt in pelettz as grete as a plome sette the mylke on the fyre styre hitt wel when hitt boylyth cast in the pelettez and lette hitt stewe up on the fyre and do the to powdire and salt and serve hyt forthe.

-=-=-

This recipe appears to be recipes 163 and 164 from A Noble Boke off Cookry run together.

To mak stewed lombard tak pork and rost it and chop it into a pot with wyne sugur and hole clowes onyons guingere saffron and sanders then fry almondes and temper them up with wyne pouder gyngyure canelle and galingale and serue it.  [A Noble Boke off Cookry (England, 1468)]

To mak another stewed lombard take almondes and grind them and drawe them up with swet brothe of vele or of pork then tak the flesshe and pair it clene from the skyn hew it grind it and mele it with mynced dates raissins of corrans and good poudure and mak it in pilottes as gret as plomes and set the mylk on the fyer and stir it well when it boilithe cast in thy pilots and let them stewe upon the fyere and put ther to pouder and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

The words that join these two, "coloure hit withe saffrone & saunders the chese" repeat the ingredients saffron and sandalwood, and add cheese, which doesn't appear anywhere in Noble.  The most likely conclusion is that it is an error created when copying from one manuscript to another.

Recipes from the Wagstaff Miscellany - 49 Chikens yne bruet

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

49.  Chikens yne bruet
Take chikens colorde & trye the brothe in til a pot wyne & sygure do ther to & sesone hit up withe poudyr of gynger vergeys & canelle that ys drawyne thorowz a streynour & coloure hit withe saffrone.

-=-=-

There doesn't appear to be any version of this recipe in other sources, which is a bit surprising given its simplicity.  The closest match is probably the recipe below from A Noble Boke off Cookry.

To dight chekyns in sauce tak chekine chapped for comons for a lord tak hole chekins and boile them with swet brothe of bef with a quantite of wyne and when they be ny enough tak out the chekins and bette the yolks of xl eggs in a mortair with saige and parsley and alay with good wyne and draw it throughe a stren put ther to poudre of clowes an unce of sugur an unce of canelles a litille veniger and colour it with saffron and salt then couche the chekins in dishes and put the ceryp in dyshes upon the mete and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 48 Bruet roos

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

48.  Bruet roos
Take the flesche of a roo chop hit perboile hit trye hit ande do hit yn a potte take the same brothe or othure swete brothe draw thorow a streynour & put hit to flesche withe onyons ande herbis & hole clowys macys & quibibis & boyle hit & yf be nede alay hit withe crustys or els with white brede & withe a lytylle of the same brothe & of the same blode colourde withe safron salt & withe poudyr of pepyr & more of canelle & serve hit forthe make al othure sewys in the same maner.

-=-=-

Here is another recipe that has a match with one in A Noble Boke off Cookry - this time number 162.  This makes two recipes in a row and three out of the last four recipes, all of which appear in the same order (sometimes interspersed with other recipes) in both books.

To mak bruet rose tak the flesshe of a Roo parboile it and try it and put it in a pot then tak the same brothe and other good brothe and draw it throughe a stren and put it in to the pot with onyons and erbes hole clowes maces and qubibes and set yt to the fyere and yf yt haue ned alay it with crustis of bred with a litille of the sam brothe and blod and colour it with saffron and salt it and cast ther to poudre of pepper and canelle and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 47 Bruet of Spayne

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

47.  Bruet of Spayne
Cut vensone yn longe leches & frye hem or rost hem withe poudyres weshe hem in wyne take sygure & mylke of almondys clowys macyz and quibibis boyle hit to gedyr & seson hit up withe poudyr & venyger.

-=-=-

This recipe is a strong match for recipe 161 in A Noble Boke off Cookry.  I have not found any other examples which include this combination of venison, wine, and almond milk.

To mak bruet of spayne take venyson and mak long lesshes then fry them in buttur and wesshe them in wyn then tak sugur almond mylk clowes maces quybibes and boile them to gedur and sesson them with poudure and venyger and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 46 Bruet of Almayne

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

46.  Bruet of Almayne
Take beef or porke chopyde in pecys cast hem yn a pott grynde almondys draw hem withe swete brothe & put hit yn the flesche boyle hit & put ther to poudyr of pepyr & sygure when hit ys yboyled y nowghe sesyne hit up withe poudyr of gynger & vergeys & coloure hit al rede as blode withe.

-=-=-

There are similarly titled recipes in other sources, and while they all have some similarities none is a strong match for the one above.

XXXI - FOR TO MAKE BRUET OF ALMAYNE. Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon. styk upon clowys of gelofre and serve yt forthe.  [Forme of Cury (England, 1390)]

Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce.  [Forme of Cury (England, 1390)]

Browet Browet of almayne. Take conynges and parboyle hom, and choppe hom on gobettus, and rybbes of porke or of kydde, and do hit in a pot, and fethe hit; then take almondes and grynde hom, and tempur hit up wyth broth of beef, and do hit in a pot; and take clowes, maces, pynes, ginger mynced, and rayfynges of corance ; and take onyons and boyle hom, then cut hom and do hom in the pot; and colour hit with saffron, and let hit boyle; and take the flesh oute from the brothe and caste therto; and take alkenet and frye hit, and do hit in the pot thurgh a streynour; and in the fettynge doun put therto a lytel vynegar, and pouder of gynger medelet togedur, and serve hit forth.  [Ancient Cookery (England, 1425)]

Browet of almayne for x mees. Take iii lb. of almondes, and tempur hom, and drawe hom up with fresshe brothe of beef, and put into a pot; and take conynges parboyled, and choppe hom, and ribbes of porke chopped also; or elles take malardes chopped with the ribbes, and let hom fethe up with the mylke, and make the pottage rennynge; and take maces, clowes, pynes, ginger, mynced reyfynges of corance, sugre, and put therto; and take onyons mynced, and boyle hom in water, and after the first boyle dense hom out of the water, and cast hom into the pot, and let hom fethe up with the mylk, and colour hit with saffron; and take alkenet ii. penyworth, and frie hit in faire grese, and put the grese into a pot thurgh the streynour in the settynge doune; and take a lytel vynegur and pouder of ginger, and medel hit togedur, and cast therto, and dresse hit, and serve hit forthe.  [Ancient Cookery (England, 1425)]

The word "Almayne" in the title of the recipe suggests that it is somehow related to Germany ("Allemagne" in French), but given how the related recipes all contain almonds it may be misnamed due to confusion of the two words or even intentional wordplay.

Recipes from the Wagstaff Miscellany - 45 Bruet of lumbardy

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

45.  Bruet of lumbardy
Take hennys chikens conyngys or othere flesche sodyne do hit in a morter do ther to mylke of almondys do ther in pepyr and alay hit with bredde & do ther in yolkes of eyron sodyn harde growndyne & drawyn up withe percelly & do ther to a lytylle grece or claryfyde boture or the fat of porke & sesyne hit up with poudyr salt & venyger & make hit rede as blode.

-=-=-

This recipe is almost identical to recipe 160 from A Noble Boke off Cookry, and is very similar to another in Forme of Cury.

To mak Bruet of lombardye tak hennes conys or other flesshe soden tender and try it and put it in a pot do ther to mylk bred and yolks of eggs sodden hew and grind them and drawe them upe with juic of parsly put ther to grece or claryfied butter or the fat of pork and sesson it and salt and put ther to venygar and mak it lik blod with alkaned and serue it.  [A Noble Boke off Cookry (England, 1468)]

XXXII - FOR RO MAKE BRUET OF LOMBARDYE. Tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt forthe.  [Forme of Cury (England, 1390)]

The word "Lombardy" in the name is kind of an odd one.  It appears in the name of a diverse array of medieval dishes, but there is no clear link between them.  It may be that the recipes all came from the Lombardy region of Italy, or that the recipes were simply attributed to that region to make them sound more exotic.

Recipes from the Wagstaff Miscellany - 44 Bonse desyre

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

44.  Bonse desyre
Take blaunche almondez grynde them drawe theme up wythe swete brothe and swete wyne do ther do a quantite of white sugur do hit in a pott and cast ther do take porke wel sodyne tender and grynde hit smalle and medille hit wythe yolkys of eyrone pouder and salt and make pelettes ther of [61v] the gretnys of the yolke have a bature of yolkes of eyrene & paryd floure turne the pelets ther yne take hem frye hem rolle hem up in a panne that they may be rounde lay ham hote yne dysches dresse the sewe a bovyne loke hit be renynge and on do the fische dayes thou may withe pike haddok or codlynge do in the same maner.

-=-=-

In spite of the odd spelling in the title, this recipe is a variation of "Blanche Desyre", which is believed to be a corruption of the French "Blanc de Syrie" meaning "White of Syria".  There are dozens of versions of this recipe, including two in A Noble Boke off Cookry.

To mak bland sorre tak the mylk of almondes blanched mad with capon brothe then tak the braun of a capon and bet it in a mortair and mele the fishe and the mylk to gedur in the mortair with the pestelle and thik it with flour of rise and boile it put ther to sugur or hony and mak it stondinge then lesk it in dyshes and diaper it with turnsole and serue it.  [A Noble Boke off Cookry (England, 1468)]

To mak blank de fire tak ryse and wesshe it and grind it small and temper it up with almond mylk and boile it then tak the braun of capon or henne and hew it small and grind it with myed bred and sesson it with sugur and florishe it with almondes and serue it.  [A Noble Boke off Cookry (England, 1468)]

The most notable aspect of the Wagstaff version of the recipe is that it appears to be the only one that calls for pork.  The majority of the others call for capon or chicken as the meat to be use, with one or two that include an option for beef or veal.

Recipes from the Wagstaff Miscellany - 43 Chaudone of Pigges fete

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

43.  Chaudone of Pigges fete
Take swynes fete clene scallyde the groyne and the erys boylide in fresshe brothe take hem up kut them smalle do hit in a potte trye the brothe drawe a thyn lyoure of white brede and wyne and put hit to gedire and make a thyn foyle of past cutt yn smale pelettez frye them sesone theme up wythe pouder of pepire and safrone and salt and do the pelettez hote in dysshes and do the sewe a bove.

-=-=-

This recipe is very clearly a match for recipe 159 from A Noble Boke off Cookry.

To mak chaudron of piggs feet take swines feet clene skalded and boile the [word illegible] and the eres in freche brothe then take them up and cutt them small and put them in a pot and the brothe and draw liour of whit bred and wyne and put them to gedur and mak foilis of past and cut iij small pilotes and frye them and sesson them up with pouder of pepper and salt and colour it to saffron and put the pilottes hote in disshes and put the sewe above and serue it.  [A Noble Boke off Cookry (England, 1468)]

The item in Noble marked "[word illegible]" matches the word "groin" in Wagstaff.  I would be comfortable stating that this is correct for both recipes, but the first letter in the word in Wagstaff is difficult to determine - it's clearly visible, but given the handwriting of the time I'm not sure if it's a "G" or a "E" or even a "C".  I've gone with "G" as it's the only possibility that makes a recognizable word.

Recipes from the Wagstaff Miscellany - 42 Chaudone of Veel

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

42.  Chaudone of Veel
Take the bowels of veel make hem clene sethe them in fresshe brothe cut hem smalle take pouder and wyne or veneger and alay hit withe brede take past of floure of whete and make pelettez and them in grece and put to gedere.

-=-=-

This is another odd recipe, a sort of veal tripe with dumplings, and appears to be unique.  The closest recipe I could find was from the 17th century A NEVV BOOKE of Cookerie.

To bake a Calues Chaldron. Parboyle it, and coole it, and picke out the Kernels, and cut it in small pieces: then season it with Pepper, Salt, and Nutmeg: put in a few sweet Hearbes chopt, a piece of sweet Butter, sprinckle it with Uergis, and so close it. When you serue it in, put to it a little of a Cawdle, made with Nutmeg, Uinegar, Butter, Sugar, and the yolkes of two newe layde Egges, a spoonefull of Sack, and the iuyce of an Orenge.  [A NEVV BOOKE of Cookerie (England, 1615)]

There are other recipes for "chaudron", which is an archaic word for "entrails", usually calling for the offal of game birds but sometimes fish, and there's even a meatless version that uses nuts.

Chawdwyn. Take Gysers, lyuers, and hertes of Swannes, or of wilde gese; And if the guttes be fatte, slytte hem, and cast hem there-to, And boile hem in faire water; And then take hem vppe, And hew hem smale, and caste into the same broth ayene, but streyne hit thorgh a streynour firste; And caste thereto pouder of peper and of canell, and salt, and vinegre, And lete boile; And then take the blode of the swan, and fressh broth, and brede, and drawe hem thorgh a streynour and cast thereto, And lete al boyle togidre; And then take pouder of Gynger, whan hit is al-moost ynough, And caste there-to, And serue it forthe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Chaudewyne. Take the Guttes of fressh Samon, and do awey the gall; and slytte hem, and caste hem in a potte, and boyle hem in water right well; And ley hem vpon a borde, and hewe hem; And then stepe brede in the same licour, And cast som of the samon broth thereto, And drawe all thorgh a streynour; and then caste the hewen guttes and the drawen brede in a potte, and a litull wyn, pouder of Canell, or saffron, And lete boyle togidre; And cast there-to pouder of peper, Vinegre, and salt; And lete hit be rennyng.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

To mak chawdwen de boyse tak noot kirnelles and fry them in oile then sethe them in almond mylk put ther to flour of ryse and other poudures and fry not kirnelles and colour them with saffron and serue them.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 41 Soupes

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

41.  Soupes
Take marye do hit yn a pot withe hony poudyr of pepyr poudyre of gyngere canelle & a leye hit take brede cut hit yne gobettys tost hem couche hem yne dysches loke thy syryp be salt ghyf hit a coloure of safrone and serve hit forthe.

-=-=-

This recipe is an oddity.  If followed as written, the result would likely be honey-covered marrow on toast.  Given that the other recipes for "sops", such as the ones given below, generally use almond milk as a base, I suspect that this recipe is a copying error.

To mak soupes dorrey tak almondes and bray them asid wring them up and boile them with wyn and temper them with wyne and salt then toost whit bred and lay it in a disshe and enbane it with wyne and pour it ouer the met and florisshe it with sugur and guingere and serue it.  [A Noble Boke off Cookry (England, 1468)]

Sowpes Dorry. XX.IIII. II. Take Almaundes brayed, drawe hem up with wyne. ooile it, cast þeruppon safroun and salt, take brede itosted in wyne. lay þerof a leyne and anoþer of þe sewe and alle togydre. florish it with sugur powdour gyngur and serue it forth.  [Forme of Cury (England, 1390)]

Soppes Dorre. Take rawe Almondes, And grynde hem in A morter, And temper hem with wyn and drawe hem thorgh a streynour; And lete hem boyle, And cast there-to Saffron, Sugur, and salt; And then take a paynmain, And kut him and tost him, And wete him in wyne, And ley hem in a dissh, and caste the siryppe thereon, and make a dregge (Note: dredge. Douce MS. dragge) of pouder ginger, sugur, Canell, Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue it forth fore a good potage.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 40 Chikens yne caudelle

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

40.  Chikens yne caudelle
Take chikens & perboyle heme yne goode licoure tyl they be ynowghe coloure the brothe withe safrone take up the chikens rese the whyngez and the thyys & the brestys a ley up the brothe with yolkez of eyrone in the maner of a caudell sesyne hit up with sygure & salt couche the chikens yne dishches & dresse the sewe a bovyne & strew one poudyre of gyngere & serve hit forthe.

-=-=-

A caudle is sort of hot, thickened wine usually served as a beverage or soup.  There is a recipe in A Noble Book off Cookry that is very similar to the one above, though it doesn't include the instructions on how to arrange the chicken.

To mak chekins in cawdelle tak your chekins and boile them in good brothe and allay the brothe with yolks of eggs then tak poudur of guingere saffron and salt and set it on the fyere and serue it with the chekins in the disshe and the cawdell ther on.  [A Noble Boke off Cookry (England, 1468)]

Other versions from Forme of Cury and Liber cure cocorum are almost identical to the one in A Noble Boke off Cookry, with the minor addition of stating that the chicken can be whole or sectioned.

Chykenns In Cawdel. XXXIII. Take Chikenns and boile hem in gode broth and ramme hem up. þenne take zolkes of ayrenn an þe broth and alye it togedre. do þerto powdour of gynger and sugur ynowh safroun and salt. and set it ouere the fyre withoute boyllyng. and serue the Chykenns hole oþer ybroke and lay þe sowe onoward.  [Forme of Cury (England, 1390)]

Chekyns in Cawdel. In brothe þou boyle þy chekyns gode. Take 3olkes of eyren, Syr, for þo rode, Alye hom up with brothe forsayde. Take powder gynger, abrayde, And sugur, and rew, and safron clere, And salt, and set hit over þo fyre. With owtyn boylyng messe hit forthe þenne. Þy chekyns hole take, I þe kenne, Of þay be brokyn, on dysshe hom lay, Helde hom þe sewe, as I þe say.  [Liber cure cocorum (England, 1430)]

Recipes from the Wagstaff Miscellany - 39 Capons yne conceps

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

39.  Capons yne conceps
Take capons halfe rostyde do hem yne a pott put ther to swete brothe & a perty of gode wyne stew hit up to gedyre that hit be ynowghe trye the brothe yf thu wylte thu may do ther to a lytylle lyoure of payndemayne take eyrone sodyne harde hew the white do ther to sigure safrone & salt set hit one the fyre whene hit boyles a lay hit up withe yolkes of eyrone loke hit be rennynge sesyne hit up withe poudyr of gynger & vergeys a rese the thyys & the whyngez & the brestz of the capons loke that they honge by ley hem yne disches plante heme withe harde yolkes of eyrone ande poudyr & the sewe a bovyne.

-=-=-

There is a recipe in A Noble Book off Cookry that is clearly related to the one above, however it is much more abbreviated.

To mak capons in couns tak a capon and sethe it and hew it then grind pepper and bred and temper it with the capon then tak the whit of egg herd sodene and hew them small and boile the capons and colour it with saffron and lay yolks of eggs in the disshe hole and serue it.  [A Noble Boke off Cookry (England, 1468)]

A recipe from Forme of Cury seems to be a much closer match, with much the same spicing and even including the instruction that the capon be half roasted.

Capouns In Councys. XXII. Take Capons and rost hem right hoot þat þey be not half y nouhz and hewe hem to gobettes and cast hem in a pot, do þerto clene broth, seeþ hem þat þey be tendre. take brede and þe self broth and drawe it up yferer, take strong Powdour and Safroun and Salt and cast þer to. take ayrenn and seeþ hem harde. take out the zolkes and hewe the whyte þerinne, take the Pot fro þe fyre and cast the whyte þerinne. messe the disshes þerwith and lay the zolkes hool and flour it with clowes. [Forme of Cury (England, 1390)]

Recipes from the Wagstaff Miscellany - 38 Creteyney

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

38.  Creteyney
Take capons and othre fowlys perboile hem dyse hem cast hem yne a pott withe cowe mylke & boyle hit ther withe drawe payndmayne withe som of the mylke and put to gedyre take sodyn eyrone hew the white & cast ther to sesyne hit up with poudyr sigure & safferyne & salt and a ley hit up withe yolkes of eyrone sodyne harde & frye heme a lytylle ley heme in disches poure the sewe a bouyne and floresche hit withe anneys in comfite.

-=-=-

There are a number of recipes with names similar to "cretonne", and in general they involve a broth made from milk thickened or colored with eggs.  The version in Forme of Cury is shorter and less complicated than the one above, but still fits the stereotype.

TXXIV - FOR TO MAKE CRAYTOUN. Tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe.  [Forme of Cury (England, 1390)]

There is also a cretonne recipe in Noble, but it reads more like a recipe for fried chicken than a sort of soup.  I suspect that it may be an error in which the start of a cretonne recipe was joined with the end of a recipe for funnel cakes.

To mak cratonnes tak chekins and sethe them fley them and quarter them then grind pepper bred and comyne and boile the chekins in mylk then swinge eggs flour and hony togedure and put faire grece in a possuet and cast in the bater and stirr it till it be in many and serue it as friturs. [A Noble Boke off Cookry (England, 1468)]