Recipes from the Wagstaff Miscellany - 171 Breme yn Sauce

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 © 2015 by Daniel Myers, MedievalCookery.com

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171. Breme yn Sauce
Shale a breme draw hym at the bely & pekke hym at the chyne bone ij or iij rost hym on a rost yron take wyne boyle hit cast ther to poudyr of gynger & vergeys & do the breme on a dysch & poure the syrip a bovyn.

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This recipe is a match for recipe 106 from A Noble Boke off Cookry.

To dight a breme in sauce tak and stale hym and drawe hym at the belly and prik hym at the chyne and broylle him on a gredyrne till he be enoughe then tak wyne boiled and cast it to pouder of guinger and vergius then lay the breme in a dysshe and poure on the ceripe and serue it.  [A Noble Boke off Cookry (England, 1468)]

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

Breme rost ensauce. Take a breme, and scald him, (but no3t to moche,) and drawe him in the bely, and pryk him thorgh the chyne bon ij. or iij. (Note: twies or thries) with a knyfe, and roste him on a gredire. And take wyne, and boile hit, and cast there-to pouder ginger, vergeous, and salt, and cast on the breme in a dissh, and serue him forth hote.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The Wagstaff version is made confusing by the omission of the word "claw". Oddly, the Noble version is the only one that doesn't say to serve the crab cold.

Recipes from the Wagstaff Miscellany - 170 Crab or Lopstere

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 © 2015 by Daniel Myers, MedievalCookery.com

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170. Crab or Lopstere
Take a crab or a lopstere stop hym at the vent with a lytyll sethe hym yn fayre watyr & no salt or els stop hym in the same maner & cast hym in the oven lat hym bake & serve hym forth cold sauce hym with venygger.

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This recipe is a match for recipe 105 from A Noble Boke off Cookry.

To dight crabe or lopster tak crabe or lopster and stop hym at the vent with one of the litille clees and sethe hym in clene water or els stop hym in the same manner and cast hym in an ovene and let hym bak and serue it with venygar.  [A Noble Boke off Cookry (England, 1468)]

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

Crabbe or Lopster boiled. Take a crabbe or a lopster, and stop him in the vente with on of hire clees, and seth him in water, and no salt; or elles stoppe him in the same maner, and cast him in an oven, and bake him, and serue him forth colde. And his sauce is vinegre.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The Wagstaff version is made confusing by the omission of the word "claw". Oddly, the Noble version is the only one that doesn't say to serve the crab cold.

Recipes from the Wagstaff Miscellany - 169 Dyghtyng of All Maner of Fisch Troughte Boyled

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 © 2015 by Daniel Myers, MedievalCookery.com

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169. Dyghtyng of All Maner of Fisch Trought Boyled
Take a troughte nape hym yn the hedde make the sauce of fayre watyr percelley & salt when hit be gynnyth to boyle scome hit clene draw the troughte at the bely yf thu wilt have hym rounde cut hym at the bakke yn twe placys or iij & draw hym at the thorthe nexte the hedde as thu doust a round pyke and the sauce ys vergeys serve hym cold couch on foyles of [f.75r] percelley or els sethe the pouch as thu dost the pouch of the pyke & mynse hit with g[ra]vy and poudyr of gynger and serve hit forth.

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This recipe is a match for recipe 104 from A Noble Boke off Cookry.

To boill a trout tak and nawpe hym in the hed and mak a sauce of faire water and salt and parsly and when it begynnythe to boile strene it then drawe hym at the belly and ye will haue hym rond cutt hym in the backe in ij or iij places and drawe hym iij stoches by the hed then sethe hym and serue hym furthe with vert sauce cold and foilis of parsly, or els sethe the pouche as ye do of a pik and mynce it with the grave and do that to pouder of guinger and serue it.  [A Noble Boke off Cookry (England, 1468)]

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

Troute boyled. Take a troute, and nape him; And make faire sauce of water, parcely, and salt, and whan hit bigynneth to boile, skeme hit clene; and drawe him in the bely; and if thou wilt haue him rounde, kut him in the bakke in two or thre places, but no3t thorgh, And drawe him in the sket (Note: Douce MS. skoch) next the hede, as thou doest a rounde pike; and the sauce is verge sauce; or elles seth the pouche as the dost the pouche of a pike, and myce hem with the grauey, and pouder of ginger; and serue him forth colde, and cast the foiles of parcelly, y-wet in vinegre, on him in a dissh.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The title of the Wagstaff version appears to be a concatenation of a section heading ("Dyghtyng of All Maner of Fisch") and the recipe name ("Trought Boyled"), though in the manuscript it is all on one line with no separator between the two and with the whole line being underlined in red.

Recipes from the Wagstaff Miscellany - 168 Brestys of Motyn yn Sauce

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 © 2015 by Daniel Myers, MedievalCookery.com

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168. Brestys of Motyn yn Sauce
Take brestys of motyn rostyd & chop hem take vergeys & chaf hit yn a vessell on the fyre do ther to poudyr of gynger & cast hit on the motyn choppyd.

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This recipe is a match for recipe 102 from A Noble Boke off Cookry.

To mak Brestis of moton in sauce tak brestes of moton rost them and chope them then chauf vergious on the fiere put ther to pouder venyger and salt and cast on thy moton and serue it.  [A Noble Boke off Cookry (England, 1468)]

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

Take faire brestes of Mutton rosted, and chopp hem; And then take Vergeous, and chaaf hit in a Vessell ouer the fire, and caste there-to powder ginger; and then caste the chopped brest in a dissh, And caste the sauce al hote there-on, And serue hit forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 167 Pygges Yfarsyd

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 © 2015 by Daniel Myers, MedievalCookery.com

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167. Pygges Yfarsyd
Take porke sodyn tendyr do a wey the skyn & the bonys & hewe the flesch & half a dosyn fyggys with ale & grynd hit well to gedyr with yolkes of eyron do ther to a few reysons fryed & poudyr sigure safron & salt & yf the porke be fat do ther to gratyd bred & yf thu wilte a lytyll creme of cowmmylke & fasse the pyggys ther with but nott to full for brekyng sew the bely rost hym & serve hym forth with sauce gynger & no othir sauce.

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This recipe is a match for recipe 101 from A Noble Boke off Cookry.

To mak a pigge harsed tak freche pork sodene tender and do away the skyne and the bones then hew the flesshe and half a dossen figges there with and grind them with yolks of eggs and put ther to raissins poudur sugur saffron and salt fat pork and grated bred and cows creme and fars the pige and sow it and rost it and serue it with sauce guinger.  [A Noble Boke off Cookry (England, 1468)]

Note that the phrase "with ale" in the Wagstaff version probably means "withall" (therewith) rather than to "along with ale".

Recipes from the Wagstaff Miscellany - 166 Goose or Capons Farsyd

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 © 2015 by Daniel Myers, MedievalCookery.com

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166. Goose or Capons Farsyd
Take percelley & swynes grece perboyle hem yn fresch broth take hem up do ther to hard yolkes hew hem to gedyr do ther to the yoys of grapys or mynsyd onyons and poudyr of gynger canell pepyr & salt & farse youre capons ther with or geese broth hem make hem stonch at the fent & at the golett so that the farsure go nott outt & rost hem up & serve hem forth.

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There is a recipe for stuffed goose or capon, number 100, in A Noble Boke off Cookry, but it isn't a very good match.

To fasse goos or capon tak parsly saige and isope suet and parboile it in freche brothe then tak it up and put ther to herd yolks of eggs hewene then tak grapes mynced onyons and pouder of ginger canelle peppur and salt and fers the goos or capon with it and rost them and serue them.  [A Noble Boke off Cookry (England, 1468)]

The version in Two Fifteenth-Century Cookery-Books is much closer to the Wagstaff version.

Goce or Capon farced. Take parcill, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressh boyling broth; And then take yolkes of eyeron hard y-sodde, and hew hem smale, with the herbes and the salte; and caste thereto pouder of Ginger, Peper, Canell, and salte, and Grapes in tyme of yere; And in other tyme, take oynons, and boile hem; and whan they ben yboiled ynowe with the herbes and with the suet, al thes togidre, then put all in the goos, or in the Capon; And then late him roste ynogh.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 165 Petydawe

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 © 2015 by Daniel Myers, MedievalCookery.com

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165. Petydawe
Take garbage of yonge goose the heddys the nekkys & the whyngys the geser the hert the lyver boyle hit thorow lay hit on a bord cut the whengges & the ioutes & the feete from the leggys and eny clawe from othir cut the geser the lyver the hert in longe leches have fayre white grece fayre in a fryyng panne & cast yn all the fysch & fry hit a lytyll & put ther to poudyr of pepyr & a lytyll salt have yolkes of eyron drawyn thorow a streynour & poure yn the fryyng pan when hit ys hard a lytyll turne hit fry thorow lat nott to much but as hit may hold to gedyr & serve hit forth.

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This recipe is a match for recipe 99 from A Noble Boke off Cookry.

To stew a capon tak parsly saige ysope rosmary and brek them between your handes and stop the capon ther with and colour it with saffron and couch it in an erthen pot and lay splentes under nethe and about the sides of the pot and straw erbes about the capon and put ther to a quart of wyn and non other licour then couer the pot close that no brothe passe out then set it on a charcole fyere and stew it softly and when it is enoughe set it on a wispe of strawe that it touche not the ground for brekinge then tak out the capon with a prik and luk yf it be enoughe or els stewe it better and mak a ceripe of good wyne mynced dates and canelle anld draw it with the same wyne put ther to raissins of corands sugur saffron and salt and guinger and wyn then lay the capon in a dysshe and put the fat of the sew to the ceripe and poure it on the capon and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books that similar to the Noble version.

To mak apetito tak the garbage of yonge gees heddes nekes wings feet gessern hert and the lever and boille them welle then lay them on a bord and cut the wings the feet and the gesserns the hert the leuer and the lungs and fry them in fair grece then tak pouder of pepper salt and yolks of eggs draw throughe a strener and put them into the frying pan when it is hardenyd turn it and fry it not to myche but that it may hold ethe to gedure and serue it.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The name of the recipe (petydawe/apetito) is a bit cryptic, but it appears to be related to two French recipes called "small feet" (petits pieds).

Small feet, livers and gizzards [of geese]. Cook them very well in wine and water, and put them on a plate with some parsley and vinegar on top.  [Le Viandier de Taillevent (France, ca. 1380)]

SMALL FEET. Take gizzards and livers and put to cook in wine and water, first the gizzards and last the livers, then put in a dish with minced parsley and vinegar.  [Le Menagier de Paris (France, 1393)]

Recipes from the Wagstaff Miscellany - 164 Capon Stewed

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 © 2015 by Daniel Myers, MedievalCookery.com

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164. Capon Stewed
Take percellye sauge ysope rosemary & tyme & breke hit a lytyll bytwyne thy hondys & stop thy capons ther with safron & couch hem in an yryn potte yf thu have or els in a brase potte & ley splynters coundyr neth & all a boutes by the sydes so that the capons touch nevyr the bottom othir the sydys of the pot & strew of the same erbys in the pott a monge the herbys be forsaydd & the capons put a quantite & a pynt of the best vyne that thu may gete ther to & no nothir lycour & whelme a sylver dysch a bovyn that the breze be with yn the pott brede or els take a lede that ys made ther for & make a bature of the white of eyron & floure & poure a bovyn the brerdys of the ledd & stop yn with lyn cloth or papyr a mongge the bature by twyne the sydd & the pott so that the broth go not out loke hit be thik of bature & set the pott on charcole fyre to the myddys of the pott and ley a quelyne on the ledd so that hit ryse not with the hete & lete hit stew esyly & longe when thy trouyst hit ys ynowghe take hit fro the fyre yf ys a pott of erth set hit on a wipis of stre that hit touch nott the grownd for brekyng of the pott & when the hete ys well [f.74v] ovir passyd take out the capons with a pike & ley hem in a nothir vessell till thu have sey hem that they be ynowghe and yf hit be nede couch hem in a ghen & stop the pott a ghen & stew hem better & make a good styrip of wyne & mynsyd datys & kanell drawyn with the same wyne & reysons of corauns sigure safron & boyle hit a lytyll then take hit from the fyre medyll hit with poudyr of gynger & with a lytyll of the same wyn do ther to ley the capons on dischys & do a wey the fat of the sewe & do the syrip to the sewe & poure a bovyn on the capons & serve hem forth over a rib of befe & a capon to gedyr in a dysch.

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This recipe is related to recipe 103 from A Noble Boke off Cookry.

To stew a capon tak parsly saige ysope rosmary and brek them between your handes and stop the capon ther with and colour it with saffron and couch it in an erthen pot and lay splentes under nethe and about the sides of the pot and straw erbes about the capon and put ther to a quart of wyn and non other licour then couer the pot close that no brothe passe out then set it on a charcole fyere and stew it softly and when it is enoughe set it on a wispe of strawe that it touche not the ground for brekinge then tak out the capon with a prik and luk yf it be enoughe or els stewe it better and mak a ceripe of good wyne mynced dates and canelle anld draw it with the same wyne put ther to raissins of corands sugur saffron and salt and guinger and wyn then lay the capon in a dysshe and put the fat of the sew to the ceripe and poure it on the capon and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is also a related recipe in Two Fifteenth-Century Cookery-Books that similar to the Noble version.

Capons Stwed. Take parcelly, Sauge, Isoppe, Rose Mary, and tyme, and breke hit bitwen thi hondes, and stoppe the Capon there-with; colour hym with Safferon, and couche him in a erthen potte, or of brasse, and ley splentes vnderneth and al abou3t the sides, that the Capon touche no thinge of the potte; strawe good herbes in the potte, and put there-to a pottel of the best wyn that thou may gete, and none other licour; hele the potte with a close led, and stoppe hit abou3te with dogh or bater, that no eier come oute; And set hit on the faire charcole, and lete it seeth easly and longe till hit be ynowe. And if hit be an erthen potte, then set hit on the fire whan thou takest hit downe, and lete hit not touche the grounde for breking; And whan the hete is ouer past, take oute the Capon with a prik; then make a sirippe of wyne, Reysons of corance, sugur and safferon, And boile hit a litull; medel pouder of Ginger with a litul of the same wyn, and do thereto; then do awey the fatte of the sewe of the Capon, And do the Siryppe to the sewe, and powre hit on the capon, and serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Neither of these recipes has the section in the middle of the Wagstaff version, though there is a recipe in MS Pepys 1047 that seems to be closer.

Capons stewed. Take percelly Isope sage Rosemary And tyme breke hit betwene thy hands and stoppe thy capons ther with and color them with saferon And put them yn A erthyn pot or els in brasse for erth is better. And lay splentys underneth and all a boute the sydes so that the capons tuche not the sydes nother the bottom and cast of the same herbys in to þe pot A mong the capons And put a quart or A pynte of the best wyne that thow cansye gette and no other licour And set A lydde ther A pon that wyll ly with yn the brym. And make batur of white of eggys & floure And put betwene the brym A paper lefe or els lyncloth that the batur may stop hit sowrely þat no eyre com owte loke þat hit be thyke of bature And set thy pot on A charecole fyre to the myd syde & se þat the lydde ryse not with the hette and let hit stew esely and long and whan þow supposyth hit is enowgh take hit fro the fyre yf hit be A pot of erth set hit upon a wyspe of ftraw that hit toche not the cold grownde And when the hete is well drawn and over past take of the lydde And take owte thy capons with a stycke And ley them in A noþer vessell and make A syrryp of Wyne And mynct datys and Cannell drawn with the same wyne do ther to rasyns of corance sugur safferon And salt boyle hit A litill And cast yn powder of gynger with a litell of the same wyne do the sew to the syrryppe a bove upon the capons And serue hem furth with A rybbe of beffe ever more a capon on a dysche.  [MS Pepys 1047 (England, ca. 1500)]