Recipes from the Wagstaff Miscellany - 182 Playce Solys and Flounderres 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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182. Playce Solys and Flounderres Boyled
Draw thy playce undyr the fyn cut of thy hedde by the gyll clen hym aftyr the shulders along aftyr the chyn on the white syde ale a sole draw hym byneth the gyll & let the hedde be on draw a flounder on the bakke syde undyr the fyn ovir thwarte the brest & seynt andrew ys crosse in the white syde wesch hym clene make thy sauce of fayre watyr & salt & when hit boyleth scome hit clene & cast yn thy fisch cast ther to percelley & ale scome hit & serve hit forth hote & the flounders yn the same sauce & the foyle dry yn white wyn or ale & poudyr of gynger & mustard.

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Recipe 118 from A Noble Boke off Cookry appears to be a truncated version of this recipe.

To boile place or flounders tak a place and draw hym under the vyn and draw a flounder and stoche hym outwhart across on the whit side wesche hym and boile hem with water and salt cast ther to parsley and sethe them and serue them with the brothe.  [A Noble Boke off Cookry (England, 1468)]

There also appears to be a related recipe in Two Fifteenth-Century Cookery-Books.

ffloundres boiled. Take floundres, and drawe hem in the side by the hede, and seth (Note: Douce MS. scocch) hem, and make sauce of water and salt, and a good quantite of ale; And whan hit biginneth to boile, skeme it, and caste hem there-to; And late hem sethe, and serue hem forth hote; and no sauce but salt, or as a man luste.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 181 Gurnarde or Roch 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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181. Gurnarde or Roch Boyled
Draw hem by the syde from the fyn dounward & save thy sounde & thy resete with thyn slyt hem the poke & the shave hit clene & let hit hong by & wesch hem & make sauce of watyr & salt when hit boyleth scome hit clene & cast yn the fysch when hit ys boyled thorow take hit up esyly with a scomer & let hit dry & serve hit forth cold & sauce hit with sauce gynger.

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This recipe is a match for recipe 117 from A Noble Boke off Cookry.

To boile gurnard or rochet draw a gurnard at the belly and tak out the sound and the resset and slit the pok shave it clene and let it hang by then wesche it and mak the sauce of water and salt and when it boilithe skom it clene and put in the fisshe and when it is sodden tak it up with a scomer and serue it with sauce guinger.  [A Noble Boke off Cookry (England, 1468)]

There also appears to be a related recipe in Two Fifteenth-Century Cookery-Books.

Gurnard rosted or boyled. Take a Gurnard, and drawe him in the bely and saue the powche with-yn hole; and make sauce of water and salt; And whan hit bigynneth to boile, skeme it clene, And cast the Gurnard thereto, And seth him, and sauce/ to him is sauce of ginger, or vergyussauce, and serue him colde.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 180 Congur Turbutt Halibut Poyled

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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180. Congur Turbutt Halibut Poyled
Scale a congur nott yn hott watyr for brestyng of the hedde & yf thu wylt thu may cleve hym cut thy congur a lytyll by fore the navyll by the bely that thu may louse the gutte take hit out at the thorte & the lyver at the gutte & the draght cut  all the bely ovir thwarte yn round pecys loke thy hore be shavyn a wey fro the bakke & of the bely to the tayle & all the fysch shall be shavyn clene so that the skyn be nott a wey & hit be ryght white draw thy turbut by the wyn by neth the gill & cut of the hedde & the white sydd fro the blacke & gedyr of thy gyll with a knyfe on both sydes yf thy turbut be large clene doun ryght enlong & yf he be lytill cut hym ovyr twharte & enddlong thy rybbys chyne & all thy halibut cut yn the same maner & cast hit fayre watyr & kepe hit white make thy sauce of fayre watyr and yf thu do eny salt ther to let hit be but a lytyll when hit boyleth scome hit clene when the congur ys y now take hit up with a scomer & ley hit yn a vessell with fayre watyr & salt & have fayr watyr & salt yn an othir vessell & when the turbut & thy halybutt ys boyled poure out the broth & put yn a lytyll cold watyr & salt upon the fysch with thy hond for brekyng & ley hit yn watyr & salt & serve congure ij or iij pecys on a chargeor for thy sovaynys & strew on foyles of percelley & serve the remnaunt for othir men & sauce hit with vergeys & of the turbut or of the halybut ley on or two of the broddyse yn a chargeour & sauce hit with verge sauce & strew on foyles of percelley.

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A Noble Boke off Cookry has this monster of a recipe broken up into three separate recipes, numbers 114, 115, and 116.

To dight congur. turbot or halibut scald your congur but be ware of brekyng then clef the congur hed and cutt the congur a litille befor the naville and lowse the got and tak it out at the throt and the leuer and the gutte and cut it in rond peces and let it be clene shaven that the skyne be not away.  [A Noble Boke off Cookry (England, 1468)]

and draw the turbot by the gille out of the hed and the body out whart  [A Noble Boke off Cookry (England, 1468)]

and chyne a halibut and sethe hym with water and salt and when it boilithe then skeme it and when the congur is enoughe tak it up with a strene and lay it in a vesselle and when the turbot and halibut is enoughe pour out the brothe and put water ther to and tak up the fische and lay it in water and salt and serue it ij or iij peces of congur in a disshe and straw ther on parsly and serue it furthe with venygar and the turbot and halibut serue it with pouder and venygar.  [A Noble Boke off Cookry (England, 1468)]

 The recipes diverge widely near the end after instructing to put two or three pieces in a dish.