Recipes from the Wagstaff Miscellany - 154 Snyte 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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154. Snyte Rostyd
Sle hym as a plover pull hym drye let his necke be hole save his whingys let the hedde be on put the hedde in his shulder fold up his legges as thu dedyst of a crane cut of the whyngys rost hym & reyse his legges & his whyngys as of a henne & no sauce but salt.

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This recipe is a match for recipe 91 from A Noble Boke off Cookry.

To rost a snytte tak and slay hym as a plouer and pull him dry and let his nek be hole saue the wings and let the hed be on and put the hed in the shulder and fold up his legges as ye did a crayne and cut of his winges then rost hym and raise his winges and his leggs and shulders as a plouer and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Snyte rost. Capitulum Cxx. Slee a snyte as a plouere, and lete hys necke be hole saue the wesyng; and lete hys heuede be on, and putt it in the schuldre, and folde vppe his legges as a crane, and cutt his wynges and roste hym, and reyse hys legges and wynges as an henne; and no sauce butt salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 153 Plover 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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153. Plover Rostyd
Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym [f.73v] reys his leggys & his whynggys as of a heyron & no sauce but salt.

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This recipe is a match for recipe 90 from A Noble Boke off Cookry.

To rost a plouer tak and brek his skull and drawe hym as a chekyne and cutt of his legges and his wings by the body and rost hym and raise his legges and his wings as a henne and no sauce but salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

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

Plouer rost. Capitulum Cxix. Breke the skulle of a plouere, and pull hym drye, and draw hym as a chike, and cutte the legges and the wynges by the body, and the heued and necke all-so, and roste hym, and reyse the legges and wynges as an henne: and no sauce butt salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Plouer. Take a plouer, and breke his skoll, and pull him dry, And drawe him as a chekon, And kutte the legges and the winges as a henne; And no sauce but salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

I find the instruction to break the plover's skull a bit unusual.  It's the first step in all of the related recipes, where the method of slaughter is usually given, so I expect that was the preferred method for killing them.

Recipes from the Wagstaff Miscellany - 152 Sarcell 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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152. Sarcell Rostyd
Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym [f.73v] reys his leggys & his whynggys as of a heyron & no sauce but salt.

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This recipe is a match for recipe 89 from A Noble Boke off Cookry.

To rost a sarcelle brek his nek and pulle hym dry and drawe hym as a chekyn cutt of his feet his wings and his nek and rost him and raise his leggs and his wings as a heron and no sauce but salt, and serve it.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Sorcell rosted. Take a Sorcell or a tele, and breke his necke, and pul him dry, And draw him as a chekon, and kutte off his fete and winges by the body and the nekke, and roste him, and reise his winges and his legges as a heron, if he be a Sorcell; And no sauce but salt.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 151 Rabets 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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151. Rabets Rostyd
Sle a conyng draw hym both a bove & by neth perbole hym lard hym rost hym take of his hedde & unlace hym sauce hym with gyngour vergeys & poudyr of gyngour.

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This recipe is a match for recipe 88 from A Noble Boke off Cookry.

To rost rabettes tak and flay them drawe them and rost them and let their heddes be on first parboile them as a cony or ye rost them and serue them.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Rabette rosted. Take a Rabette, and sle him, And drawe him, And lete his hede be on, as a Conyng; roste him as a Conyng, And serue him forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The replacement of "slay" with "flay" in the Noble version is most likely a transcription error.

Recipes from the Wagstaff Miscellany - 150 Conynggys 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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150. Conynggys Rostyd
Sle a conyng draw hym both a bove & by neth perbole hym lard hym rost hym take of his hedde & unlace hym sauce hym with gyngour vergeys & poudyr of gyngour.

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This recipe is a match for recipe 87 from A Noble Boke off Cookry.

A conye tak and drawe hym and parboile hym rost hym and lard hym then raise his leggs and hys winges and sauce hym with venegar and pouder of guinger and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books.

Conyng. Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

There are a couple of oddities here.  The first is the doubling up on ginger in the Noble and Two Fifteenth-Century recipes.  The Noble version doesn't do this, but has replaced the verjuice with vinegar.

The second, and more amusing, oddity is the reference in Noble to the coney's wings. 

Recipes from the Wagstaff Miscellany - 149 Grew 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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149. Grew Rostyd
Sle hym in the mouth as a curlew scall hym draw hym as a henne breke his leggys at the kne & take a wey the bone from the kne to the fote as an heyron & cut of the legges by the body put hym on a spitte bynd his legges as of a heyron cutt of his hedde & his neke by the body rost hym reys his leggys & his whyngys as of a heyron & no sauce but salt.

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This recipe is a match for recipe 86 from A Noble Boke off Cookry.

A Brewe sley him in the mouthe as a curlewe skald hym and drawe hym as an henne then brek his leggs at the kne and tak away the bone from the kne to the foot as a heron cut of the nek by the bodye then rost hym and raise his winges and his legges as a heron and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

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

Brewe rosted. Take a Brewe, sle him as the Curlewe, skalde him, drawe him as a hen, breke his legges at the kne, and take awey the bone fro the kne to the fote, as a heron; And kutte the winges by the body, and his hede by the body, and put him on a spitte, And bynde his legges as a heron; roste him, reyse his legges and his winges as a heron, And take no maner sauce butte salte.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

It is interesting that the mistranscription "brew" for grue occurs in both Noble and Two Fifteenth-Century Cookery-Books. 

Recipes from the Wagstaff Miscellany - 148 Curlew 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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148. Curlew Rostyd
Sle hym in the mouth as a crane pull hym drye cut of the whyngys by the body draw hym as a henne fold up his fete as a egrete lett his hedde & his nekke be on take a wey the nethir lipp & the thorte putt his bill in his shulder rost hym reyse his leggys & his whyngys as of a henne & no sauce but salt.

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This recipe is a match for recipe 85 from A Noble Boke off Cookry.

A Curlew tak and sley him in the mouthe as a fessand pull hym dry cutt of his wings and draw hym as a henne and fold up his feet like an egret and let his hed and his nek be one and tak away the nether lipe and the throt holle and put his bille in his shuldurs and rost hym and raise his leggs and his wings as a henne and no sauce but salt.  [A Noble Boke off Cookry (England, 1468)]

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

Curlewe rosted. Take a Curlewe, sle him as a Crane, pul him dry, kutte of the winges by the body, drawe him, dight him as a Henne, And folde vp his legges as a crane; lete his necke and his hede be on; take awey the nether lippe and throte boll, and put his hede in at his shuldur, and roste him as a Crane, and no sauuce but salte.  [Two Fifteenth-Century Cookery-Books (England, 1430)]