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

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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.

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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)]