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

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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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.

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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)]