Recipes from the Wagstaff Miscellany - 147 Egrett Rostyd

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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147. Egrett Rostyd
Dreke [break] his neke or cut the rofe of hys mouth as of a crane scall hym draw hym as a henne cut of his whyngys by the body foyle up his leggys as of a bitere rost hem reys up his leggys & his whyngys as of a heyron & no sauce butt salt.

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This recipe is a close match for recipe 84 from A Noble Boke off Cookry.

An Egret tak and brek his nek and cutt of the roof of his mouthe and scald him and draw him as a henne then cutt of his wings by the body and fold up his legs as a bittur and rost hym and raise his leggs and his wings as a heron and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There are also two versions of this recipe in Two Fifteenth-Century Cookery-Books.

Egrett rost. Capitulum cxij. Breke an egrettes nekke, or cut the rofe of hys mouth, as of a crane, and scalde hym, and draw hym as an henne; and cutt of hys wynges by the body, and the heued and the necke by the body, and folde hys legges as a bitore, and rost hym: and no sauce butt salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Egrete rosted. Take an Egrete, sle him as a Crane, skalde him and drawe him, and kutte his winges, and folde his legges as a crane, and roste him, And serue him forth; and no sauce but salte.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 146 Bytare Rostyd

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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146. Bytare Rostyd
Sle hym in the mouth as a heyron draw hym as a henne reys up his leggys as a crane let hys whyngys be on & take a wey the bone of the necke as of a heyron & putt the hedde in at the golet or in the shulder reys up his leggys & his whyngys as of a heyron & no sause but salt.

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This recipe is a close match for recipe 83 from A Noble Boke off Cookry.

A Bittur take and sley him in the mouthe as a heron drawe him as a henne and fold up his leggs as a crayne and lett the wings be on then tak a waye the bone of the nek as ye did a heron and put the hed into the gullet or in to the shulder then raise hym and raise his leggs and his wyngs as a herone and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There are also two versions of this recipe in Two Fifteenth-Century Cookery-Books.

Bitore roste. Capitulum cxj. Slee a bytour in the mouth as an heron, and draw hym as an henne, and fold vppe hys legges as a crane; and lete the wynges be on, and take the boon of the necke all awey as of an heron: and putt the hedde in the golet or in the shuldre, and rost hym; and ryse the legges and the wynges as thou dost of an heron, and no sauce butt salt: and sett hym forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Bytor rosted. Take a Bitour, sle him in the mouthe, skalde him, serue him in all poyntes as thou doest a Crane, but lete him haue on his winges when he is rosted, And serue him forthe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 145 Heyron Rostyd

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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145. Heyron Rostyd
Let a heyron blode in the bouth as a crane & cut a wey the bone in the nekke & let the hed sit styll to the sknyn of the neke draw hym at the wente do hym on a spitte & wynd the skyn of the neke a boute the spitte & putt the hed yn at the golet as of a crane & breke awey the bone fro the necke to the fonte [f.73r] and lett the skyn be still & cut a wey the whyngys by the iounte nexte the body & bynd the leggys with the skyn of his legges to the spitte rost hym reys his leggys & hys whyngys as of a crane & sauce hym with poudyr of gyngour venygour & mustard & set hym forth.

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This recipe is a match for recipe 82 from A Noble Boke off Cookry.

A heron let hym bled in the mouthe as a crayne skald hym and draw hym at the vent and cut away the bone of the nek and let the hed be on stille with the skyne of the nek and folde the nek about the broche and put the hed in at the gollet as a crayne and brek away the bone from the kne to the foot and let the skyn be hole and cut the wings at the joint next the body then put hym on a broche and bynde the leggs to the spit with the skyn of the leggs and rost hym and raise his leggs and his wings as a crayne and sauce him with vinegar mustard poudered guinger and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

Aside from having some of the instructions in a different order, where the Noble version has "from the knee to the foot" the Wagstaff version has "from the neck to the font". I believe the noble version is correct in this case. It is also odd that both versions appear to have the wings cut off but then go on to "raise the wings" for presentation.

There are also two versions of this recipe in Two Fifteenth-Century Cookery-Books.

Heron rost. Capitulum c.x. Take an heron, and lete hym blode in the mouth as an crane, and scalde hym and draw hym att the vent as a crane; and cutt awey the boon of the necke, and folde the necke a-boute the spite, and putt the hede ynne att the golet as a crane; and breke awey the boon fro the kne to the fote, and lete the skyn be stille, and cutt the wyng att the Joynte next the body, and putt hem on a spite: and bynde hys legges to the spyte with the skynne of the legges, and lete rost, and reyse the legges and the wynges as of a crane, and sauce hym with vynegre, and mustard, and pouudre of gyngeuere, and sett hym forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Heron rosted. Take a Heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, and roste him and sause him as the Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 144 Quayle Rostyd

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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144. Quayle Rostyd
Sle a quayle lard hym rost hym as a pertyrych reyse his leggys & his whinges as of a hene & no sauce but salt.

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This recipe is a match for recipe 80 from A Noble Boke off Cookry.

A quayle tak and sley hym and rost hym as a pertuehe and raise his legges and his wyngs as a hene and no sauce but salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is a corresponding recipe in Two Fifteenth-Century Cookery-Books, but it calls for cameline sauce rather than just salt.

Quayle rosted. Take a Quayle, and sle him, And serue him as thou doest a partrich in all Degre. His Sauce is sauce gamelyne.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 143 Pertrich Rostyd

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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143. Pertrich Rostyd
Sle a pertrych with a feythir in the crown of the hed pul hym drye rost hym and lard hym in the maner of a fesaunte reyse the legges & the whynges as of a hen mynse hym sauce hym with poudyr of gyngour & salt set hym on the fyre hete hym & set hym forth all hote.

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This recipe is a match for recipe 79 from A Noble Boke off Cookry.

A pertuehe tak a fedir and put it in to his hed and let hym dye and pulle hym dry and drawe hym and rost hym as ye wold raise the legges and wingys of an henne and mynee hym sauce hym with wyne pouder of guinger and salt and warme it on the fyere and serue it.  [A Noble Boke off Cookry (England, 1468)]

The Noble version makes it clear that the feather is used in killing the partridge.

As with the recipe for roast pheasant, there is a related recipe in Two Fifteenth-Century Cookery-Books, again with significant differences in the spicing.

Partrich rosted. Take a partrich, and sle him in the nape of the hede with a fethur; dight him, larde him, and roste him as thou doest a ffesaunte in the same wise, And serue him forth; then sauce him with wyne, pouder of ginger and salt, And sette hit in a dissh on the fuyre til hit boyle; then cast powder ginger, Canell, thereon, And kutte him so; or elles ete him with sugur and Mustard.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 142 Fesaunte Rostyd

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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142. Fesaunte Rostyd
Lat the fesaunt blod in the mouthe to dye pull hym drye cut a wey the hed the nekke by body & the leggys by the kne perboyle hym lard hym put his kneys in the vente & rost hym & res his leggys & his wyngys as of a heyron no sauce but salt.

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This recipe is a match for recipe 78 from A Noble Boke off Cookry.

A fessand let him blod in the mouth to the dethe then pull him dry and cut of the hed and the nek and the leggs from the body par boile hym and lard him then put the kneys in the vent and raft hym and raise his leggs and his wings as it were a henne and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There are also two clearly related recipes in Two Fifteenth-Century Cookery-Books.

Fesaunt rost. Capitulum cviij. Lete a fesaunt blode in the mouth, and lete hym blede to deth; and pulle hym, and draw hym, and kutt a-wey the necke by the body, and the legges by the kne, and perbuille hym, and larde hym, and putt the knese in the vent: and rost hym, and reise hym vpp, hys legges and hys wynges, as off an henne; and no sauce butt salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

ffesaunte rosted. Lete a ffesaunte blode in the mouthe as a crane, And lete him blede to dethe; pull him dry, kutte awey his hede and the necke by the body, and the legges by the kne, and putte the kneys in at the vente, and roste him: his sauce is Sugur and mustard.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

This last recipe is especially interesting in that it specifies seasoning the phesant with something other than salt.

Recipes from the Wagstaff Miscellany - 141 Crane Rostyd

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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141. Crane Rostyd
Take a crane blod as thu dedyst a swan draw hym at the went fold up hys leggys cut of his whyngys at the joynte nexte the body wend the necke a boute the spite put the bylle yn his breste & reyse the whinges & the legges as of a gose & yf thu shalt sauce hym mynse hym fyrst & sauce hym with poudyr of gynger mustard & venygger & salt & serve forth with the sauce & yf thu wilt thu may sauce hym with sauce sylito.

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This recipe is a match for recipe 81 from A Noble Boke off Cookry.

A crayne let him bled as a swann and draw hym at the vent then fold up his leggs and cut off his wings by the joint next to the body then wind the nek about the broche and put the bill in the brest against the wings and leggs as he gothe, and ye sauce hym tak and anynte hym and sauce hym with pouder of guinger mustard venygar and salt and serue it, also ye may sauce it with sauce pelito.  [A Noble Boke off Cookry (England, 1468)]

One odd difference between the two is that Wagstaff instructs the reader to mince the crane before saucing it. That instruction is echoed in two other versions of the recipe from Two Fifteenth-Century Cookery-Books.

Crane roste. Capitulum c.vij. Take a crane, and cutt hym in the rofe of the mouth, and lete him blede to deth: and cast a-wey the blode, and schalde hym, and draw hym vndyr the wynge or att the vent, and folde vpp hys legges att the kneys vndir the thye; and cutt of the wyngys next iunte the body, and lete hym haue hys heuede and hys necke on; saue take awey the wesyng, and wynde the necke a-boute the spyte, and bynde hit, and putt the bille in the body and the golett; and reyse the wynges and the legges as of a gose; and yiff thou schalt sauce hym, mynce hym fyrst, and sauce hym withe pouudre of pepyr, and gyngeuere and mustarde, vynegre and salt, and serue hym forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Crane rosted. Lete a Crane blode in the mouthe as thou diddist a Swan; fold vp his legges, kutte of his winges at the ioynte next the body, drawe him, Wynde the nekke abought the spit; putte the bill in his brest: his sauce is to be mynced with pouder of ginger, vynegre, and Mustard.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The last word of the Wagstaff and Noble versions, "sylito/pelito", is possibly a reference to pellitory (Anacyclus pyrethrum).

Recipes from the Wagstaff Miscellany - 140 For to sle aner of foules

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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140. For to sle aner of foules & roste hem & serve hem forth
Cut a swan in the rofe of the mouth touward the brayn of the hede & let hym blede to deth & kepe the blod to colour the chaudon with or cut the necke & let hym dye then skald hym draw hym rost hym & serve hym forth.

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This recipe is a match for recipe 77 from A Noble Boke off Cookry.

To sley a swan and allmaner of fowle and to dight them, tak a swan and cutt him in the roof of the mouthe toward the brayne of the hed and lett hym bled to dethe then kep the blod to colour the chaudron and knyt the nek and let him dye then skald hym drawe hym rost him and serue hym with chaudron.  [A Noble Boke off Cookry (England, 1468)]

While the title of the Wagstaff version was clearly copied in error, I find it interesting that the Wagstaff recipe correctly separates the methods of killing the swan with an "or" where the Noble version has "and".