Tuesday, August 5, 2014

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


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.


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)]

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