Recipes from the Wagstaff Miscellany - Intro

I recently posted the last month of instructions from La Maison Rustique on "The works that the laborer should do for each month of the year."  That means I should probably find something else to do that's useful.

One of the projects I've been working on for some time is a transcription of the recipes from the Wagstaff miscellany (Beinecke MS 163).  This is the manuscript presented in An Ordinance of Pottage by Constance Hieatt.  That book is currently out of print, but there is a used copy available at Amazon.com (for a whopping $1,550.05).  I figure it's about time there's a freely-available transcription online (with searchable index, etc.).

My current plan is to post two recipes per week, with additional commentary and notes as appropriate.

To start things off though, here's the introduction to the recipe section of the manuscript, along with the table of contents.

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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 © 2012 by Daniel Myers, MedievalCookery.com

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Here bygynnyth the chapters of diuers makyng and dytynge of potages and flesch sodyn & rostyde and of sleying and dyghtyng of wylde fowle and of makyng of dyuers sotyltys, wortys, in lentyntyme other in fleschtyme.

Canebens
Canebens with bacon
Buttyrd wortys
Caboches
Hare other gose powdryde in wortys
Jowtys in flesch tyme
Lentyn foyles
Blaunche porre
Pome porre
Gyngaudre
Elys in sorey
Pykys other elys in ballocbrothe
Frumente in lentyn wyth porpoys
Pylets in farcene
To make iussall
To make loche lardes of iij colours
To make iumbelys of a dere
Greuell enforsede
Gawdon of Salmone
Cokkes of byllynge
Leche pernen
Feletys in galentyne
Humbelys of purpoys or of other fysch
Numbelys if vensone
Purpays in galentyne
Purpays or vensone in brothe
Hare in cyve
Hare in papulde
Hare in talbut
Conynge in grave
Conyngys in syve
Conyngys in clere brothe
Oisters in grave
Oisters in cyve
Chekens in gretney
Creteyney
Capons in conseps

Chekens in caudell
Sowpes
Chawdon of veell
Chawdon of pyggys fete
Dowce desyre
Breuet of Lombardy
Bruet of Almyne
Bruet of Spayne
Bruet roos
Chykenes in bruett
Stewe Lombarde
Stewyde colops
Brewett Tuskyne
Brewet Sarcenes
Bruet of kydes
Blanche bruety
Sauce sarceney
Eell in butryade
Pynonade
Kyde stuede
Stuede pertyrygge
A losede beef
Pyke in sauce
Turbut rostyde in sauce
Salmone rostyde in sauce
Brawne in confyte
Blaunchede branie
Leche lumbarde
Tayle
Blaunchede sorre
Blaw maungere
Chykeney
Blanke desyre
Sage
Sipres
Florey
Crem boylede
Lyede milke
Mortruys of flesche
Mortrus of fysche

Blaunche mortruys of fysche
Blaunche mortruys of flesche
Payne fondew
Caudell
Caudell ffery
Charlett
Perys in confite
Pesys in composte
Perys in syryppe
Brawne ryall braune sypres brawn bruse
Brawn ryall
Betreyn in lentyne
Betreyn in fleyschtyme
Storgon for sopers
Cold lech viaunde
Leche lumbarde
Cold bruet of rabets
Diuers desyre
Viauntes ryall
Maumene ryall
Gely of fysch dayes
Cristell gely
Gely of fleysche
Crem of almondys
Hages of almayne
Quistes
Joutes
Rastons
Samarcays
Longe fretours
Payne purdyeue
Peletes of porke in dores
Hattes
In lentyne
Sauce madam
Sauce camelene for quaylys
And other manner of fowlys & for fysche
Caudone of swane or of wylde gose
Wellyde pepyre for rostyde well
Fresche lamprey batone
Farteys of fleysche
Fartlettees
Bakyne purpas
Pyes of flesche caponys and fesauntes
Crustade lambarde

Chauet of beef
Bakyn chikenes
Chauet rial
Chauet of fysche dayes
Porialet
Prennerall
To make posset
Pyes of pares
Brinecy
Losynges opyne
Harbelade opyne
Lesche fryde
Bakyne mete one fysche days
A bakyne mete opyne
A colde bakyne mete
Caudell of almonds
For to sle aner of foules
And reste hem & syne for othure
Crane rostyde
Pertryche rostyde
Quayle rostyde
Heyrone rostyde
Bytore rostyde
Egrott rostyde
Curlew rostyde
Brew rostyde
Conyng rostyde
Rabetes rostyde
Sarcell rostyde
Plouere rostyde
Snyte rostyde
Wodkoc rostyde
Kyd rostyde
Well rostyde
Vensone rostyde
The seydys of a dere
Of his grece
Chikenes farsyde
Chikenes endoryde
Fylets of porke Endoryde
Capons of his grece rostyde
Capons stewede
Pecydaw
Gose or capons farsyde
Pyggys y farsyde

Pestys of motyne in sause
Dyghtynge of al manner of fysche trowghte boylede
Crab lopstere
Breme in sauce
Breme in brothe
Tenche in brothe
Sole in brothe
Sturgeone
Haddoc in gryue
Sowpes chaunlayne
Codlyng lyng haddoc other hake
Base mylet other brem
Congure turbut halibut poilede
Gurnarde othere roche boylede
Plays soles flounders boylede
Welkes boyled
Perche boyled
Fresch makerell boylede
Schrympes boylede
Sowpys endore
Hote mylke of almondes
Colde mylke of almondes