Recipes from the Wagstaff Miscellany - 128 Darrolete

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

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128. Darrolete
Take fysch mynsyd & almond mylke made with wyne & mynsyd brede saundres hony reysons poudres & safron medyl al to gedyr so that hit be thikke do hit in cofyns & bake hit in maner of flathyns.

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This recipe is a match for recipe 68 from A Noble Boke off Cookry.

To mak dariolites tak mynced fisshe and almond mylk mad with wyne and mynced bred sanders saffron raissins of corans hony and pouder and mele all to gedur so that it be thik and put it in the coffyn and bak it in the manner of flawnes and serue it.  [A Noble Boke off Cookry (England, 1468)]

There are numerous recipes in other sources for Dariols, but the Wagstaff and Noble versions are the only ones I've found that include minced fish.

Recipes from the Wagstaff Miscellany - 127 Chauet yn fysch dayes

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

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127. Chauet yn fysch dayes
Take base melet or samon raw & take the fisch clene fro the bonys chop hit in pecys & couch hit in coffyns and eles with all take ther to all materes as thu dede to the noyte abovyn save on make thy syryp of thikke mylke of almondys as thu made that othir save yolkes [f.71v] of eyron set the coffyns in the oven fyl hem up with the serip & yf thu wile fry the fisch.

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This recipe is a close match for recipe 67 from A Noble Boke off Cookry.

To mak chewettes on fische dais tak molet freshe samon or bace rawe clef them frome the bone and chope them in peces and couche them in coffins put eles ther to and othere metes as ye did be for and mak a ceripe of thik almond mylk all saue the juce of eggs then set the coffins in the ovon and fille them fulle of good ceripe and ye may fry the fische and serue it furthe.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 126 Bakyn chikenes

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

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126. Bakyn chikenes
Take chikenes clene skallyd trusse a sort as thu corouryst hem with wergeys safron & good poudyres couch hem in cofyns take salt lard of porke dysyd smal & medelyd with vergeys safron & salt & couch hem in the cofyns close hem & bake hem & serve hem forth.

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This recipe is a close match for recipe 65 from A Noble Boke off Cookry.

To bak chekyns tak chekins clene skaldid and truse them as short as ye may colour them with saffron and salt them then couche them in coffins and take salt lard of pork and dice it smale and melleit with vergious saffron and good poudurs and couche them in coffins and close them and bak them and serue them.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 125 Chauet Ryall

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

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125. Chauet Ryall
Take marye cut yn grete gobets & couch hit in smal cofynnys & small bryddys perboyle also ther with also and yf thu wilte rabets & datys cut grete sigure vergeys safron & salt loke hit stond well by the marye put to pousyr gyngour poudour lumbard close hem bake hem & serve hem forth.

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This recipe is a close match for recipe 66 from A Noble Boke off Cookry.

To mak chewettes rialle cutt mary in small peces and couche it in smale coffins with smale birdes parboiled or rabettes and dates put ther to sugur salt vergious and saffron and luk it stond welle by mary put ther to pouder of guinger and other good pouders then close them bak them and serue them.  [A Noble Boke off Cookry (England, 1468)]

None of the recipes for chewetts that I could find in the other medieval sources uses this particular combination of ingredients.

Recipes from the Wagstaff Miscellany - 124 Chauet of Beef

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

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124. Chauet of Beef
Take befe cut small do ther to poudyr of gyngour clovis & othir good poudrys grapys vergys safron & salt toylyd to gedyr do chikenys choppyd in coffyns & yolkes brockyd & cromyd small bake hem & serve hem forth.

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This recipe is a close match for recipe 64 from A Noble Boke off Cookry.

To mak chewettes of beef tak beef and cutt it smalle and do ther to pouder of guinger clowes and other good poudurs grapes vergius saffron and salt and toile them welle to gedure put chekins chopped in coffins and yolks of eggs brok smale and bak them and serue them.  [A Noble Boke off Cookry (England, 1468)]

There is a similar recipe in Two Fifteenth-Century Cookery-Books for Chewetts, but it doesn't call for the chicken as the Noble and Wagstaff versions do.

Chawettys. Take buttys of Vele, and mynce hem smal, or Porke, and put on a potte; take Wyne, and caste ther-to pouder of Gyngere, Pepir, and Safroun, and Salt, and a lytel verthous, and do hem in a cofyn with 3olkys of Eyroun, and kutte Datys and Roysonys of Coraunce, Clowys, Mace3, and then ceuere thin cofyn, and lat it bake tyl it be y-now.  [Two Fifteenth-Century Cookery-Books (England, 1430)]