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)]
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