Recipes from the Wagstaff Miscellany - 64 Salmone rostyde in sauce

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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64. Salmone rostyde in sauce
Cut a salmone yne rounde pecys roste hem on a roste yryne take wyne & poudyr of canelle & draw heme thorow a streynour & minse onyons smalle & do togedyr boyle hit take venygere or vergeys and poudyr of pepyr gynger & salt & do ther to ley the samone on disches & poure the syrippe a bovyne & serve hit forthe.

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This recipe is a close match to recipe 175 in A Noble Boke off Cookry.  The only significant differance is that the Noble version does not allow for the use of vinegar in the sauce.

To mak samon rost in sauce tak a samon and cutt hym in round peces and rost hym on a gredirne and tak wyn and pouder of canelle and draw them throughe a stren and mynce onyans smalle and do ther to and boile them then tak vergius pouder of peper and guinger and salt and do ther to then lay the samon in a disshe and pour on the ceripe and serue it.  [A Noble Boke off Cookry (England, 1468)]

The same recipe (with the vinegar option) in other cookbooks as well, suggesting a certain amount of popularity.

Samon roste in Sauce. Take a Salmond, and cut him rounde, chyne and all, and roste the peces on a gredire; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale myced oynons, and caste there-to, and lete hem boyle; And then take vynegre, or vergeous, and pouder ginger, and cast there-to; And then ley the samon in a dissh, and cast the sirip theron al hote, and serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Samon rostyd in sause. Cutte thy samon in Rownde pecys and roste hit on a roste Yre take wyne and powder of cannell and draw hem throwgh a streynner. Do ther to onyons mynsed small boyle hit well take vynegyr or verius and pouder of gynger and salt do ther to lay the samon In dyshys and pore the syrrppe ther on and serue forth.  [MS Pepys 1047 (England, ca. 1500)]