Julie Smith Responds!

I just received two short emails from Crystal ceder [sic] (a.k.a. "Julie Smith" ?), and as I suspected, she doesn't seem to think she did anything wrong.

Update:  I originally posted the entire text of Crystal's emails, but after checking on the copyright laws regarding emails I decided that doing so was iffy in both legal and ethical terms. So I've replaced the content of her messages in this post with the gist of the communication.

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Subject: no subject
From: Crystal ceder
Date: Mon, Jan 26, 2015 12:43 pm 

[Crystal stated that she received the recipes by email from "a friend" and created the medieval cookbook as a favor for her. She also seemed to feel that she was being punished unfairly. She then went on to say that my recipes would be removed from the cookbook when her account was reinstated. Note that I never asked Amazon to block her account, but only that the book be removed from their catalog. Finally, Crystal stated that I copied some of the recipes from other sources, but did not go into specifics.]

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Subject: RE:
From: "Daniel Myers"
Date: Mon, Jan 26, 2015 1:30 pm 

Hi Crystal, 

I'm really curious which of the recipes you think aren't mine. I still
have the copy of your ebook, and the ingredients and method for every
single recipe were taken directly from my website. Please let me know
which sources you think the recipes came from as they may also be
violating my copyright. 

The fact that you did this for a friend does not make any difference.
The fact that someone emailed something to you does not make it
copyright free, and presenting the work of others as being your own is
plagiarism. 

Regards, 

Daniel Myers
MedievalCookery.com

[a list of recipes from her cookbook and my corresponding web pages followed - they can be seen in my previous post on this matter]

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Subject: no subject
From: Crystal ceder
Date: Mon, Jan 26, 2015 12:46 pm 

[Crystal's second email took the form of a brief postscript to the first. She said she'd looked through my website and that many of my recipes were stolen from other "medieval cookbooks". Again she did not provide specifics. She then implied that I was being hypocritical for saying what she did was wrong.] 

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Subject: RE:
From: "Daniel Myers"
Date: Mon, Jan 26, 2015 1:34 pm 

Hi again, 

I'm very surprised to hear you say that. Can you provide an example of
which recipe you think is stolen?  

What made your situation wrong was that you plagiarized by presenting
someone else's work as your own and that you violated copyright laws by
including copyrighted material without permission. 

Regards, 

Daniel Myers
MedievalCookery.com

Recipes from the Wagstaff Miscellany - 161 Chikenes Endoryd

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

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161. Chikenes Endoryd
Scall chykenes draw out the brest bone with thy fynggers save the flesch & the skyn hole rost hem till tham be therow then endore hem with yolkes of ayron when the endoryng ys save & hard let hem rost no more endore kydes in the same maner.

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This recipe is a match for recipe 96 from A Noble Boke off Cookry.

To mak chekyns endort tak chekyns and skald them and tak out the brest bone and saue the skyn hole then rost them till they be enoughe and endore them with yolkes of eggs and when the endoringe is stiff let them rost no more also ye may rost kidde and endore them in the same manner.  [A Noble Boke off Cookry (England, 1468)]

There is also another version in Two Fifteenth-Century Cookery-Books.

Chike endored. Take a chike, and drawe him, and roste him, And lete the fete be on, and take awey the hede; then make batur of yolkes of eyron and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The instructions in Wagstaff and Noble for removing the breast bone and saving the skin are unusual. I suppose removing the skin might help the batter stick, but why save the skin whole and why remove the breast bone?

Recipes from the Wagstaff Miscellany - 160 Chikenes Farsyd

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

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160. Chikenes Farsyd
Scall chikens breke the skyne at the necke byhynd & blow hym at the skyn a ryse fro the flesch draw hem chop of the heddys wesch hem take farsure of fat porke sodyn pekyd & hewyd small with yolkes of eyron & hard yolkes cromyd small safron & salt do to gedyr & fasse youre chikens ther [f.74r] with by twyne the flesch & the skyn & blonge hem in hote broth then make hem smoth with thy the safron lye undyr the skyn then perboyle hem a lytyll & rost hem yf wilte endore hem & serve hem forth or els serve hem as they ben.

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There is a related recipe in Ancient Cookery.

Farsure for chekyns. Take fressh porke, and fethe hit, and hew hit smal, and grinde hit wel; and put therto harde zolkes of egges, and medel hom wel togedur, and do therto raifynges of corance, and pouder of cancl, and maces, and quibibz (cubebs), and of clowes al hole; and colour hit with saffron, and do hit into the chekyns; and then parboyle hom, and roste, and endore (baste) hom with rawc zolkes of egges, and fiaume hom if hit be nede, and serve hit forthe.  [Ancient Cookery, (England, 1425)]

The Wagstaff recipe seems slightly confused, so this might be a combination of two or more recipes. The use of the word "plunge" ("blonge") instead of parboil is a bit strange.

Recipes from the Wagstaff Miscellany - 159 The Syde of a Dere of His Grece

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

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159. The Syde of a Dere of His Grece
Wesch hem do a wey the felets do hem on a broch scorch hem ovyr twarte & aghenne crosse wyse in the same maner of losyngys in the flesch syde rost hym take hym redde wyn poudyr of gynger poudyr of pepyr & salt & bast hit till hit be thorow have a chargeour under neth & kepe the fallyng & bast hit ther with a gene then take hit of & smyte hit as the lyst & serve hit forth.

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This recipe is a match for recipe 95 from A Noble Boke off Cookry.

The sid of high grece tak and wesche it and do away the feletes put them on a broche and stoche them out whart and crose wyse in the manner of lesenges of the flesshe sid rost them then tak red wyne pouder of pepper and salt and boille it till it be enoughe and set a plater under to kep that fallithe and baist it ther with against the fyere then tak it of and smyt it as ye list and serue it.  [A Noble Boke off Cookry (England, 1468)]

The odd thing about the Noble version is that it completely omits any reference to deer or venison in the title.

Theft by Cut and Paste

I don't understand people.

What makes someone think that it's acceptable to take a bunch of copyrighted stuff from the internet and use it to make an e-book to sell on Amazon.com?

They have to know what they're doing is wrong, don't they?  I mean, part of the process of e-publishing involves checking a box that says you have the rights to publish the submitted material. Are they too dumb to understand the basic concept of intellectual property and copyright?

In this particular case, Royal Kitchen: medieval recipes, by julie smith consists almost entirely of recipes and images copied directly from my website.  The "author" didn't even take the time to edit the material. Cut, Paste, Published!

So here's the thing, you want to see exactly what's in this book? No problem. Here, I'll give it to you for free:

Introduction 

Blancmanger 

Ember Day Tart 

Cormarye 

Pegions Stewed 

Mawmeny 

Pety Pernauntes 

Chike endored 

Rice Lombard 

Pigge or Chiken in Sauge 

Onion and Parsley Salad 

Pynade 

Quynces or Wardones in Paast 

Applemoyse 

A Dishe of Artechokes 

Peach Tart 

To Make Pyes 

Humbles of a Deere 

Conserve of Orenges

Other than four short sentences added at the end of the intro, that's the entire book.  Hey!  I just saved you $3.99.

I won't post the link to Amazon though because it would be pointless. They tend to pull down stuff like this pretty quickly after being notified.


[Update - 1/19/2015:  I just got an email from Amazon saying that the book in question is being pulled from all of their websites. - DMM]

Recipes from the Wagstaff Miscellany - 158 Venyson Rostyd

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

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158. Venyson Rostyd
Take feyre felets cut a wey the skyn perboyle hem that they be styffe thorow lard hem with salt put hem in small brothes rost hem yf hit be nedd thu may baste hem take hem cut hem in brodd leches ley hem in dysches strew on poudyr of gyngour & salt do with buttes of venyson in the same maner & serve hem forth.

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This recipe is a match for recipe 94 from A Noble Boke off Cookry.

To rost venison tak feletes of venyson bound and cutt away the skyne and parboile it and let it be throughe stiff then lard it with salt and put it on a smale broche and rost it and if it be ned leche it abrod in leskes and lay them in a dysshe and strow on pouder of guinger and salt, and ye may do with buttes of venyson in the same manner.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 157 Vele Rostyd

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

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157. Vele Rostyd
Take fayre brestys of veele perboyle ham lard hem rost hem & serve hem forth.

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There is a closely related recipe in Two Fifteenth-Century Cookery-Books.

Vele rosted. Take faire brestes of vele, And parboyle hem, And larde hem, And roste hem, And then serue hem forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

It is odd that, given the long run of 12 duplicated recipes in the same sequence, this short entry was left out of A Noble Boke off Cookry.

Recipes from the Wagstaff Miscellany - 156 Kyd Rostyd

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

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156. Kyd Rostyd
Take a kyd slit the sknyn at the throte & seke the veyne in both sydes of the gorge & cut hit in two slit hit in both sydes & put both the furthir leggys & the hyndys ther yn to gedyr in both the sydes a lyttyl pryke the vont to gedyr perboyle hym lard hym serve hym forth with sauce gyngour.

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This recipe is a match for recipe 93 from A Noble Boke off Cookry.

To rost a kyd tak and slit of the skyn at the throt and seche for the vanys on bothe sides the gorge and cut them and slit them and put there in bothe the forelegs and the hinder leggs bothe sides eliche and prik them and parboile hem and rost them and lard them and serue them with sauce guinger.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Kede rosted. Take a kydde, and slytte the skyn in the throte, And seke the veyne, and kut him, and lete him blede to deth; and fle him, And larde him, And trusse his legges in the sides, and roste him, And reyse the shuldres and legges, and sauce hit with vinegre and salte.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

While the instructions in Two Fifteenth-Century Cookery-Books seem a bit clearer, I find it interesting that it calls for vinegar and salt instead of ginger sauce.

Recipes from the Wagstaff Miscellany - 155 Woodcok Rostyd

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

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155. Woodcok Rostyd
Sle hym as a snyte pull hym drye or els breke his backe & kepe his scull hole draw hym as a snyte put his byll thorowgh his thyes rost hym reyse his leggys & his whyngys as of a henne & no sauce but salt.

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This recipe is a match for recipe 92 from A Noble Boke off Cookry.

To rost a wodcok tak and sley him as a snyet and pulle hym dry or brek his bak but kep his skull hole and drawe hym as a snyt and put his bille through bothe hys sides then rost hym and raise his leggs and his wings as a hen and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Wodekok. Take a wodecok, and sle him as the plouer; pul him dry, or elles breke his bakke, And lete the sculle be hole; drawe him, And kutte of his winges by the body, and turne vp the legges as thou doest of a crane; put his bill thorgh bothe his thighes; roste him, And reise his legges And his winges, as thou doest of all maner of other clouen fote fowle.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 154 Snyte Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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154. Snyte Rostyd
Sle hym as a plover pull hym drye let his necke be hole save his whingys let the hedde be on put the hedde in his shulder fold up his legges as thu dedyst of a crane cut of the whyngys rost hym & reyse his legges & his whyngys as of a henne & no sauce but salt.

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This recipe is a match for recipe 91 from A Noble Boke off Cookry.

To rost a snytte tak and slay hym as a plouer and pull him dry and let his nek be hole saue the wings and let the hed be on and put the hed in the shulder and fold up his legges as ye did a crayne and cut of his winges then rost hym and raise his winges and his leggs and shulders as a plouer and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Snyte rost. Capitulum Cxx. Slee a snyte as a plouere, and lete hys necke be hole saue the wesyng; and lete hys heuede be on, and putt it in the schuldre, and folde vppe his legges as a crane, and cutt his wynges and roste hym, and reyse hys legges and wynges as an henne; and no sauce butt salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 153 Plover Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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153. Plover Rostyd
Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym [f.73v] reys his leggys & his whynggys as of a heyron & no sauce but salt.

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This recipe is a match for recipe 90 from A Noble Boke off Cookry.

To rost a plouer tak and brek his skull and drawe hym as a chekyne and cutt of his legges and his wings by the body and rost hym and raise his legges and his wings as a henne and no sauce but salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

There are also two related recipes in Two Fifteenth-Century Cookery-Books.

Plouer rost. Capitulum Cxix. Breke the skulle of a plouere, and pull hym drye, and draw hym as a chike, and cutte the legges and the wynges by the body, and the heued and necke all-so, and roste hym, and reyse the legges and wynges as an henne: and no sauce butt salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Plouer. Take a plouer, and breke his skoll, and pull him dry, And drawe him as a chekon, And kutte the legges and the winges as a henne; And no sauce but salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

I find the instruction to break the plover's skull a bit unusual.  It's the first step in all of the related recipes, where the method of slaughter is usually given, so I expect that was the preferred method for killing them.

Recipes from the Wagstaff Miscellany - 152 Sarcell Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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152. Sarcell Rostyd
Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym [f.73v] reys his leggys & his whynggys as of a heyron & no sauce but salt.

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This recipe is a match for recipe 89 from A Noble Boke off Cookry.

To rost a sarcelle brek his nek and pulle hym dry and drawe hym as a chekyn cutt of his feet his wings and his nek and rost him and raise his leggs and his wings as a heron and no sauce but salt, and serve it.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Sorcell rosted. Take a Sorcell or a tele, and breke his necke, and pul him dry, And draw him as a chekon, and kutte off his fete and winges by the body and the nekke, and roste him, and reise his winges and his legges as a heron, if he be a Sorcell; And no sauce but salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 151 Rabets Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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151. Rabets Rostyd
Sle a conyng draw hym both a bove & by neth perbole hym lard hym rost hym take of his hedde & unlace hym sauce hym with gyngour vergeys & poudyr of gyngour.

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This recipe is a match for recipe 88 from A Noble Boke off Cookry.

To rost rabettes tak and flay them drawe them and rost them and let their heddes be on first parboile them as a cony or ye rost them and serue them.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Rabette rosted. Take a Rabette, and sle him, And drawe him, And lete his hede be on, as a Conyng; roste him as a Conyng, And serue him forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The replacement of "slay" with "flay" in the Noble version is most likely a transcription error.

Recipes from the Wagstaff Miscellany - 150 Conynggys Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

-=-=-

150. Conynggys Rostyd
Sle a conyng draw hym both a bove & by neth perbole hym lard hym rost hym take of his hedde & unlace hym sauce hym with gyngour vergeys & poudyr of gyngour.

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This recipe is a match for recipe 87 from A Noble Boke off Cookry.

A conye tak and drawe hym and parboile hym rost hym and lard hym then raise his leggs and hys winges and sauce hym with venegar and pouder of guinger and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Conyng. Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

There are a couple of oddities here.  The first is the doubling up on ginger in the Noble and Two Fifteenth-Century recipes.  The Noble version doesn't do this, but has replaced the verjuice with vinegar.

The second, and more amusing, oddity is the reference in Noble to the coney's wings. 

Recipes from the Wagstaff Miscellany - 149 Grew Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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149. Grew Rostyd
Sle hym in the mouth as a curlew scall hym draw hym as a henne breke his leggys at the kne & take a wey the bone from the kne to the fote as an heyron & cut of the legges by the body put hym on a spitte bynd his legges as of a heyron cutt of his hedde & his neke by the body rost hym reys his leggys & his whyngys as of a heyron & no sauce but salt.

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This recipe is a match for recipe 86 from A Noble Boke off Cookry.

A Brewe sley him in the mouthe as a curlewe skald hym and drawe hym as an henne then brek his leggs at the kne and tak away the bone from the kne to the foot as a heron cut of the nek by the bodye then rost hym and raise his winges and his legges as a heron and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There is another version of this recipe in Two Fifteenth-Century Cookery-Books.

Brewe rosted. Take a Brewe, sle him as the Curlewe, skalde him, drawe him as a hen, breke his legges at the kne, and take awey the bone fro the kne to the fote, as a heron; And kutte the winges by the body, and his hede by the body, and put him on a spitte, And bynde his legges as a heron; roste him, reyse his legges and his winges as a heron, And take no maner sauce butte salte.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

It is interesting that the mistranscription "brew" for grue occurs in both Noble and Two Fifteenth-Century Cookery-Books. 

Recipes from the Wagstaff Miscellany - 148 Curlew Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

-=-=-

148. Curlew Rostyd
Sle hym in the mouth as a crane pull hym drye cut of the whyngys by the body draw hym as a henne fold up his fete as a egrete lett his hedde & his nekke be on take a wey the nethir lipp & the thorte putt his bill in his shulder rost hym reyse his leggys & his whyngys as of a henne & no sauce but salt.

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This recipe is a match for recipe 85 from A Noble Boke off Cookry.

A Curlew tak and sley him in the mouthe as a fessand pull hym dry cutt of his wings and draw hym as a henne and fold up his feet like an egret and let his hed and his nek be one and tak away the nether lipe and the throt holle and put his bille in his shuldurs and rost hym and raise his leggs and his wings as a henne and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There is another version of this recipe in Two Fifteenth-Century Cookery-Books.

Curlewe rosted. Take a Curlewe, sle him as a Crane, pul him dry, kutte of the winges by the body, drawe him, dight him as a Henne, And folde vp his legges as a crane; lete his necke and his hede be on; take awey the nether lippe and throte boll, and put his hede in at his shuldur, and roste him as a Crane, and no sauuce but salte.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 147 Egrett Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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147. Egrett Rostyd
Dreke [break] his neke or cut the rofe of hys mouth as of a crane scall hym draw hym as a henne cut of his whyngys by the body foyle up his leggys as of a bitere rost hem reys up his leggys & his whyngys as of a heyron & no sauce butt salt.

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This recipe is a close match for recipe 84 from A Noble Boke off Cookry.

An Egret tak and brek his nek and cutt of the roof of his mouthe and scald him and draw him as a henne then cutt of his wings by the body and fold up his legs as a bittur and rost hym and raise his leggs and his wings as a heron and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There are also two versions of this recipe in Two Fifteenth-Century Cookery-Books.

Egrett rost. Capitulum cxij. Breke an egrettes nekke, or cut the rofe of hys mouth, as of a crane, and scalde hym, and draw hym as an henne; and cutt of hys wynges by the body, and the heued and the necke by the body, and folde hys legges as a bitore, and rost hym: and no sauce butt salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Egrete rosted. Take an Egrete, sle him as a Crane, skalde him and drawe him, and kutte his winges, and folde his legges as a crane, and roste him, And serue him forth; and no sauce but salte.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 146 Bytare Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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146. Bytare Rostyd
Sle hym in the mouth as a heyron draw hym as a henne reys up his leggys as a crane let hys whyngys be on & take a wey the bone of the necke as of a heyron & putt the hedde in at the golet or in the shulder reys up his leggys & his whyngys as of a heyron & no sause but salt.

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This recipe is a close match for recipe 83 from A Noble Boke off Cookry.

A Bittur take and sley him in the mouthe as a heron drawe him as a henne and fold up his leggs as a crayne and lett the wings be on then tak a waye the bone of the nek as ye did a heron and put the hed into the gullet or in to the shulder then raise hym and raise his leggs and his wyngs as a herone and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There are also two versions of this recipe in Two Fifteenth-Century Cookery-Books.

Bitore roste. Capitulum cxj. Slee a bytour in the mouth as an heron, and draw hym as an henne, and fold vppe hys legges as a crane; and lete the wynges be on, and take the boon of the necke all awey as of an heron: and putt the hedde in the golet or in the shuldre, and rost hym; and ryse the legges and the wynges as thou dost of an heron, and no sauce butt salt: and sett hym forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Bytor rosted. Take a Bitour, sle him in the mouthe, skalde him, serue him in all poyntes as thou doest a Crane, but lete him haue on his winges when he is rosted, And serue him forthe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 145 Heyron Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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145. Heyron Rostyd
Let a heyron blode in the bouth as a crane & cut a wey the bone in the nekke & let the hed sit styll to the sknyn of the neke draw hym at the wente do hym on a spitte & wynd the skyn of the neke a boute the spitte & putt the hed yn at the golet as of a crane & breke awey the bone fro the necke to the fonte [f.73r] and lett the skyn be still & cut a wey the whyngys by the iounte nexte the body & bynd the leggys with the skyn of his legges to the spitte rost hym reys his leggys & hys whyngys as of a crane & sauce hym with poudyr of gyngour venygour & mustard & set hym forth.

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This recipe is a match for recipe 82 from A Noble Boke off Cookry.

A heron let hym bled in the mouthe as a crayne skald hym and draw hym at the vent and cut away the bone of the nek and let the hed be on stille with the skyne of the nek and folde the nek about the broche and put the hed in at the gollet as a crayne and brek away the bone from the kne to the foot and let the skyn be hole and cut the wings at the joint next the body then put hym on a broche and bynde the leggs to the spit with the skyn of the leggs and rost hym and raise his leggs and his wings as a crayne and sauce him with vinegar mustard poudered guinger and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

Aside from having some of the instructions in a different order, where the Noble version has "from the knee to the foot" the Wagstaff version has "from the neck to the font". I believe the noble version is correct in this case. It is also odd that both versions appear to have the wings cut off but then go on to "raise the wings" for presentation.

There are also two versions of this recipe in Two Fifteenth-Century Cookery-Books.

Heron rost. Capitulum c.x. Take an heron, and lete hym blode in the mouth as an crane, and scalde hym and draw hym att the vent as a crane; and cutt awey the boon of the necke, and folde the necke a-boute the spite, and putt the hede ynne att the golet as a crane; and breke awey the boon fro the kne to the fote, and lete the skyn be stille, and cutt the wyng att the Joynte next the body, and putt hem on a spite: and bynde hys legges to the spyte with the skynne of the legges, and lete rost, and reyse the legges and the wynges as of a crane, and sauce hym with vynegre, and mustard, and pouudre of gyngeuere, and sett hym forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Heron rosted. Take a Heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, and roste him and sause him as the Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 144 Quayle Rostyd

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 © 2014 by Daniel Myers, MedievalCookery.com

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144. Quayle Rostyd
Sle a quayle lard hym rost hym as a pertyrych reyse his leggys & his whinges as of a hene & no sauce but salt.

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This recipe is a match for recipe 80 from A Noble Boke off Cookry.

A quayle tak and sley hym and rost hym as a pertuehe and raise his legges and his wyngs as a hene and no sauce but salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is a corresponding recipe in Two Fifteenth-Century Cookery-Books, but it calls for cameline sauce rather than just salt.

Quayle rosted. Take a Quayle, and sle him, And serue him as thou doest a partrich in all Degre. His Sauce is sauce gamelyne.  [Two Fifteenth-Century Cookery-Books (England, 1430)]