Tuesday, May 20, 2014

Recipes from the Wagstaff Miscellany - 112 Hattes

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


112. Hattes
Make a past of paryd floure knedyn with yolkes of eyron & make a st[uff] of vele or pork sodyn & gryoundyn with yolkes of eyron mary dysyd & datus mymynsyd corauns sigure safron & salt poudyr & medyll al to gedyr & make youre past of round foyles of the brode of a saucer as thyn may be drawn turne hem doble that the brerdys may come to the medyll of the foyle then turne hem to gedyr that the brerdys on the more mete al aboute & the lasse brerde turne upward with outyn in the maner of a hat & close well the egges that they hold well fyll ther on thy stuff have a bature of yolkes of eyron & whete floure in the opyn syde that ys toward loke ther yn the stuf be closyd & set hit yn hote grece upryght when the bature ys fryed thu may ley hym down & fry hym al over.


This version is a close match for recipe 50 from A Noble Boke off Cookry.
To mak hattes in flesshe tyme mak a paiste of pured flour, knodene with yolks of eggs and mak a stuf of vele or pork sodene tender and ground with yolks of eggs putther to mary diced and dates mynced smalle and raissins of corrans with sugur saffron and salt and pouder mellid to gedur in paiste and wound foilles of the brod of a saucere as thyn as ye may dryf them and dryf them that the bredes may cuver to the middes of the foile then turn them to gedur that the bredes of the inor sid met all about and lesse the bred and turn upward without in the manner of an hatte and close welle the eggs that they hold full ther in and luk the stuf haue a good batter made with yolks of eggs and flour of whet the open sid that is downward luk ther in that the stuf be clossed and so set it in hot grece up right and when the battur is fried lay them doun and serve them [A Noble Boke off Cookry (England, 1468)]

The wording in the Noble version makes it clear that the incomplete word in Wagstaff is "stuff".  It is also interesting that the phrase "close well the eggs" (rather than edges) is repeated in both versions.

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