Recipes from the Wagstaff Miscellany - 131 Pyes of Pares

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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131. Pyes of Pares
Smyte fayre buttes of porke & of vele to gedyr & put hit in a pot with fresch broth & a quantite of wyne boyle all to gedyr tyl hit be ynow then put hit in a clene vessell put ther to raw yolkes of eyron poudyr of gynger sigure & salt mynsyd & reysons of corauns & make a fayre thin past & cofyns & do ther yn thy stuf & let hit bake y nowe & then serve hit forth.

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This recipe is a match for recipe 72 from A Noble Boke off Cookry.

To mak pyes of pairis tak and smyt fair buttes of pork and buttes of vele and put it to gedure in a pot with freshe brothe and put ther to a quantite of wyne and boile it tille it be enoughe then put it in to a treene vesselle and put ther to raw yolks of eggs pouder of guinger sugur salt and mynced dates and raissins of corans and mak a good thyn paiste and mak coffyns and put it ther in and bak it welle and serue it.  [A Noble Boke off Cookry (England, 1468)]

As with the recipe for Possote, there is an interesting word substitution.  The word "clene" (clean) in the Wagstaff version is given as "treene" (tree-en, i.e. wooden) in Noble.

There is also a version of this recipe in Two Fifteenth-Century Cookery-Books.

Pies of Parys. Take and smyte faire buttes of porke and buttes of vele togidre, and put hit in a faire potte, And putte thereto faire broth, And a quantite of Wyne, And lete all boile togidre til hit be ynogh; And then take hit fro the fire, and lete kele a litel, and cast ther-to raw yolkes of eyren, and pouudre of gyngeuere, sugre and salt, and mynced dates, reysyns of corence: make then coffyns of feyre past, and do it ther-ynne, and keuere it and lete bake y-nogh.  [Two Fifteenth-Century Cookery-Books (England, 1430)]