Recipes from the Wagstaff Miscellany - 72 Blanke desyre

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 © 2013 by Daniel Myers, MedievalCookery.com

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72. Blanke desyre
Take yolkes of eyron sodyn hard & safron & bred growndyn with cow milke boyl do ther to white of eyron cut smal & spyndez of porke corven ther to aley hit a lytyll with raw yolkes of eyron.

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While there is a recipe for "Blanc Desire" in A Noble Boke off Cookry, that one has different ingredients (e.g. poultry instead of pork) and doesn't really seem to be the same dish.

To mak blank de fire tak ryse and wesshe it and grind it small and temper it up with almond mylk and boile it then tak the braun of capon or henne and hew it small and grind it with myed bred and sesson it with sugur and florishe it with almondes and serue it.  [A Noble Boke off Cookry (England, 1468)]

There's a recipe in Forme of Cury that is much closer, but even it has some significant differences.

XIX - FOR TO MAKE BLANK DE SUR. Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and grynd in a morter and temper it up wyth the milk and mak it boyle and do ther'to wit of Egg' corvyn smale and tak fat chese and kerf ther'to wan the licour is boylyd and serve it forth.  [Forme of Cury (England, 1390)]

Recipes from the Wagstaff Miscellany - 71 Chikeney

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 © 2013 by Daniel Myers, MedievalCookery.com

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71. Chikeney
Do almonde mylke yne a poot take cornels of okekornes rostyde grynde heme draw heme withe wyne or ale do ther to a grete porcyone of sigure saundres & safrone & othire poudrs & sesone hit up withe poudres & the schelles & set a bovyne.

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This is one of a very small number of medieval recipes that call for acorns, and the only one I have found that uses them to make a sort of sauce or soup.  Despite the title, the recipe doesn't actually include any chicken.  It is possible that the last instruction, "& set a bovyne", is a suggestion to serve over roasted poultry.

Recipes from the Wagstaff Miscellany - 70 Blaunche Doucet

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 © 2013 by Daniel Myers, MedievalCookery.com

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70. Blaunche Doucet
Take brawne of capons groundyne & drawyne up withe wyne & do hit in a pot withe a lytylle hony or sygure and aley hit withe almonds & poudyre of gynger & couche ther one yolkes of eyrone and one fysche dayes take perche pyke or haddok or othir goode fysche worche hit up in the same maner & make pelett of past & put ther one as thu dost yolkes of eyrone.

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This recipe is odd in that, while it seems similar to a large number of recipes in other sources, doesn't seem to closely match any of them.  The ingredients are similar to those in "Blanch Mortrews" or "Blanc Desire", both of which appear in A Noble Boke off Cookry, but there are aspects of the recipe that don't appear in either.  The use of egg yolks as a garnish (replaced with dough in the fish-day version) is particularly unusual.

To mak blanched mortrus tak and sethe hennes and freche pork to gedur then bray unblanched almondes and temper them with clene brothe and alay the fleshe small ground ther to put ther to flour of rise and do all to gedur and cast in pouder of guingere and sugur and luk it be not thyn salt it and serue it.  [A Noble Boke off Cookry (England, 1468)]

To mak blank de fire tak ryse and wesshe it and grind it small and temper it up with almond mylk and boile it then tak the braun of capon or henne and hew it small and grind it with myed bred and sesson it with sugur and florishe it with almondes and serue it.  [A Noble Boke off Cookry (England, 1468)] 

It may be that this is a bastardized version of one of these or some other recipe, or that it was meant exactly as presented.

Recipes from the Wagstaff Miscellany - 69 Blaw maungere

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 © 2013 by Daniel Myers, MedievalCookery.com

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69. Blaw maungere
Take a thike mylke of almonde blaunchede & drawyne up withe fayre watyre grynde ryce draw heme withe the milke take brawne of capons fesauntes or of pertrysche sodyne tendyr & tesyde smalle put ther to sygure & salt loke hit be stondyne & dresse hit forthe as ryse cut almondes in lenye frye heme a lytylle & medylle heme withe sygure & plant clovys a bovyne and one fysche dayes take pyke or haddoke welle sodyne & pyke the fysche for the bones & rubbe hit in a streyner withe youre honde that hit be [f.64r] smalle and do hit in the stede of fyshe.

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"Blancmanger" is by far the most common recipe appearing in medieval cookbooks.  There are two versions in A Noble Boke off Cookry, but only one is a meat-day recipe and both of them merged don't quite match the Wagstaff version.

To mak blanche mange of flesshe tak ryse and wesshe it and draw it throughe a stren and temper it with almond mylk then teese the braun of capon or henn small and put the rise to the mylke and boile it and charge it with the tosed flesshe sesson it with sugur and florisshe it with almonds and serue it.  [A Noble Boke off Cookry (England, 1468)]

To mak blank mang of fisshe tak a pound of rise and sethe it and bray it till it brests and cast it to almond mylk then tak a tenche or a lampry and cast ther to and sethe them to gedure and serwe it.  [A Noble Boke off Cookry (England, 1468)] 

Even if the fish-day instructions are left out of both the Noble and Wagstaff recipes, they still don't quite match up.  Nor does the Wagstaff version quite match any of the other blancmanger recipes I've found.

Recipes from the Wagstaff Miscellany - 68 Blaunche de sorre

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 © 2013 by Daniel Myers, MedievalCookery.com

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68. Blaunche de sorre
Blaunche almonds grynde heme draw heme withe swete brothe make a thike mylke take brawne of capons tendyre sodyn hewyne smalle & groundene & temper hit up withe sume of the mylke & put ther to sygure y nowghe & boyle hit as mortrus take sume of thy milke boyle hit & cast hit one a clothe as creme & have out clene the watyr & putt hit in to that othire & a ley hit up ther with put ther to a cupfulle of swete wyne loke that hit be salt & serve hit forthe and one fische days take pyke or haddocke wel sodyne or codlynge & do awey the skyne & the bones & make hit in the same maner as thu dedyst the othire & draw thy mylke withe the brothe of fresche congure.

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"Blanc de Syrie" is one of the more popular dishes in medieval cookbooks.  It is usually a dish of capon meat in a sauce of almond milk or rice, thickened to the point that it can be sliced.  There are two versions of this recipe in A Noble Boke off Cookry, but neither one seems to be the source for the recipe above.

To mak bland sorre tak the mylk of almondes blanched mad with capon brothe then tak the braun of a capon and bet it in a mortair and mele the fishe and the mylk to gedur in the mortair with the pestelle and thik it with flour of rise and boile it put ther to sugur or hony and mak it stondinge then lesk it in dyshes and diaper it with turnsole and serue it.  [A Noble Boke off Cookry (England, 1468)]

To mak blank de fire tak ryse and wesshe it and grind it small and temper it up with almond mylk and boile it then tak the braun of capon or henne and hew it small and grind it with myed bred and sesson it with sugur and florishe it with almondes and serue it.  [A Noble Boke off Cookry (England, 1468)] 

The closest match appears to be the following recipe from Two Fifteenth-Century Cookery-Books.  It has a bit more detail, which makes it easier to understand the instructions in the Wagstaff version.

xxj - Blandissorye. Take almaundys, an blawnche hem, an grynde hem in a morter, an tempere hem with freysshe brothe of capoun or of beef, an swete wyne; an 3if it be lente or fyssday, take brothe of the freysshe fysshe, an swete wyne, an boyle hem to-gederys a goode whyle; thenne take it up, an caste it on a fayre lynen clothe that is clene an drye, an draw under the clothe, wyth a ladel, alle the water that thow may fynde, ryth as thow makyst cold creme; thanne take owt of the potte, an caste it in-to a fayre potte, an let it boyle; an thanne take brawn of Capoun, an tese it smal an bray it ina morter: or ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an temper it with almaun mylke, an caste Sugre y-now ther-to; An than caste hem in-to the potte and lete hem boyle to-gederys a goode whyle: thenne take it owt of the potte alle hote, an dresse it in a dysshe, as meni don cold creme, an sette ther-on Red Anys in comfyte, or ellys Allemaundys blaunchid, an thanne serue it forth for a goode potage.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 67 Tayle

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 © 2013 by Daniel Myers, MedievalCookery.com

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67. Tayle
Take a lytylle milke of almonde drawyne up withe wyne & do hit in a pott do ther to figes reysens & datys cut and sygure & good pondys boyle hit up coloure hit withe safrone & messe hit forthe.

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There are a number of recipes in medieval cookbooks for "Tayles", or almond-milk jelly slices, but nothing that quite matches in A Noble Boke off Cookry.  One of the closest to the Wagstaff version is the following recipe from Two Fifteenth-Century Cookery-Books.

xlviij - Tayloures. Take a gode mylke of Almaundys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, and a gode dele Salt, and let boyle a whyle; than take it and ly it wyth Flowre of Rys, or ellys with Brede y-gratyd, and caste ther-to Sugre, and serue forth lyke Mortrewys, and caste pouder of Gyngere a-boue y-now.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 66 Leche Lumbarde

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 © 2013 by Daniel Myers, MedievalCookery.com

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66. Leche Lumbarde
Boyle datys in swete wyne grynde heme draw heme withe the same wyne as chargeaunt as ye may do hem yne a pott withe sygure boyle hit put ther to poudour of gynger & canelle a grete dele stere hit welle to gedyr yf be nowghte styfe ynowghe put ther to harde yolkes of eyrone or gratyde bredde or els thu may boyle brawne & draw hit thorow a streynoure withe out any lycoure in the boylyng do hit to gedyr also thu may do withe al maner of leche lumbarde that thu makyste ande yne lentyne tyme thu may have of sundez of stockfische whene hit ys boylede take out of the pott do hit one a borde presse hit to gedyre whene hit ys colde cut hit in brede leches & serve hit forthe a leche or ij in a dysche & poudyre a lytylle clarre abovene.

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There is a similarly titled recipe in A Noble Boke off Cookry, recipe 22, but it appears to be incomplete.  This could have been a copy or transcription error, or one introduced when Robina Napier transcribed the text back in 1882.  The fact that the rest of the recipe doesn't at all resemble the Wagstaff version leads me to think they're not the same recipe.

Boile gadur of the skome and set it to the fyere agayne put ther to pouder of pepper canelle and grated bred and stirre it well to gedur colour it withe saffron and sanders and in the settinge doun do ther to a litill venygar mellid with pouder of guinger and stirr it and let it be stif then gadur it up in a clothe and splat it some dele abrod and couer it with the same clothe till it be colde and lay ij or iij lesks in a dyshe and straw ther on pouder of guinger mellid with sugur and serue it.  [A Noble Boke off Cookry (England, 1468)]

Most of the other recipes for Leche Lumbard start with instructions for preparing raw meat - usually pork.  There is one version from Two Fifteenth-Century Cookery-Books though that starts with dates.

Leche lumbarde. Take Dates, and do awey the stones; and seth hem in swete wyne; and take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynour with a litull swete wyne and sugur; and caste hem in a potte, and lete boyle til it be stiff; and then take hem vppe, and ley hem vp apon a borde; and then take pouder ginger, Canell, and wyn, and melle al togidre in thi honde, and make it so stiff that hit woll be leched; And if hit be not stiff ynowe, take hard yolkes of eyren and creme thereon, or elles grated brede, and make it thik ynogh; take Clarey, and caste thereto in maner of sirippe, whan thou shall serue hit forthe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 65 Brawne in confyte

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 © 2013 by Daniel Myers, MedievalCookery.com

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65. Brawne in confyte
Sethe fresche brawne tille hit be y nowghe thane paryt grynde hit in a morter temper hit up withe almonde milke draw hit thorow a streyner into a pott do ther to sygire & poudyr y nowe of clovys let hit boyle take floure of canelle and poudyr of clowys a gode quantite do ther to boyle hit do ther to poudyr of gynger take hit oute of the pott & do hit in a lynnyne clothe & presse hit ther yne thane leche hit fayre but nott to thynne thene take ribbys of a bore al bare & shote heme endelonge thorow the leches & serve forthe a leche or ij yne a dysche.

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This recipe is a close match to recipe 176 from A Noble Boke off Cookry, with the odd exception that instead of "brawn" (meat) the Noble version calls for "bream" (a type of fish).

To dight breme in comfet tak and sethe a freche breme tille he be enoughe then grind it in a mortair and temper it with almond mylk and drawe it throwe a stren in to a pott put ther to suger pouder of pepper canelle clowes and guingere and boile it then tak it out of the pot and put it into alynclothe and pres out the thyn then tak the ribbes of a bore and couch them along through the leske and serue one or ij in a disshe.  [A Noble Boke off Cookry (England, 1468)]

There are two versions of this recipe in Two Fifteenth-Century Cookery-Books that also call for brawn, which leads me to think that the fish version is in error.

Brawn in comfyte. Take Freyssch Brawn and sethe yt y-now, and pare it and grynde it in a mortere, and temper it with Almand mylke, and draw it thorw a straynoure in-to a potte, and caste ther-to Sugre y-now, and powder of Clowys, and let boyle; then take floure of Canelle, and pouder of Gyngere; and then take it out of the potte, an putte it in a lynen clothe and presse it, but lat it boyle so longe in the potte tylle it be alle thikke; than take it vppe and presse it on a clothe, and then leche it fayre with a knyff, but not to thinne; and than 3if thou wolt, thou my3ht take the Rybbys of the bore al bare, and chete hem enlongys thorw the lechys, an so serue forth a leche or to in euery dysshe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Brawne in confite. Take fressh brawne, and seth it ynowe; pare hit, and grinde hit in a morter, and temper it with almond mylke, and draw it thorgh a Streynour into a potte, and cast thereto Sugour ynowe, and pouder of Clowes, and lete boyle; and take ffloure of Canell, or powder, a goode quantite, and caste there-to. And lete boyle, and caste there-to powder of ginger; And then take it vp oute of the potte, And put in a lynnen clothe and presse it; lete hem boile so long in the potte that it be thik, And then take hit vppe, and presse it in the clothe; And then leche hit faire, but not to thyn; And then take the ribbes of the boor, and al bare, and set hem enlonge the leches, And serue it forthe .ij. or iij. leches in a dissh.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 64 Salmone rostyde in 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 © 2013 by Daniel Myers, MedievalCookery.com

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64. Salmone rostyde in sauce
Cut a salmone yne rounde pecys roste hem on a roste yryne take wyne & poudyr of canelle & draw heme thorow a streynour & minse onyons smalle & do togedyr boyle hit take venygere or vergeys and poudyr of pepyr gynger & salt & do ther to ley the samone on disches & poure the syrippe a bovyne & serve hit forthe.

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This recipe is a close match to recipe 175 in A Noble Boke off Cookry.  The only significant differance is that the Noble version does not allow for the use of vinegar in the sauce.

To mak samon rost in sauce tak a samon and cutt hym in round peces and rost hym on a gredirne and tak wyn and pouder of canelle and draw them throughe a stren and mynce onyans smalle and do ther to and boile them then tak vergius pouder of peper and guinger and salt and do ther to then lay the samon in a disshe and pour on the ceripe and serue it.  [A Noble Boke off Cookry (England, 1468)]

The same recipe (with the vinegar option) in other cookbooks as well, suggesting a certain amount of popularity.

Samon roste in Sauce. Take a Salmond, and cut him rounde, chyne and all, and roste the peces on a gredire; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale myced oynons, and caste there-to, and lete hem boyle; And then take vynegre, or vergeous, and pouder ginger, and cast there-to; And then ley the samon in a dissh, and cast the sirip theron al hote, and serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Samon rostyd in sause. Cutte thy samon in Rownde pecys and roste hit on a roste Yre take wyne and powder of cannell and draw hem throwgh a streynner. Do ther to onyons mynsed small boyle hit well take vynegyr or verius and pouder of gynger and salt do ther to lay the samon In dyshys and pore the syrrppe ther on and serue forth.  [MS Pepys 1047 (England, ca. 1500)]

Recipes from the Wagstaff Miscellany - 63 Turbut rostyde in 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 © 2013 by Daniel Myers, MedievalCookery.com

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63. Turbut rostyde in sauce
Cut a way the fynes of the turbut & cut the fysche in maner of a hastelynge put hit one a rounde broche whene hit ys halfe rostyde cast ther yne smal salt take vergeus or venyggere & wyne & poudyre of gyngere & a lytylle canelle & cast ther one in the rostynge & have a vesselle ther undyre to kepe the styllyons downe & cast hit one aghene whene hit is rostyde ynowghe hete the same sause & cast hit one the fische yne dischys al hote.

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This recipe is a close match for number 174 in A Noble Boke off Cookry.

To dight turbot rost in sauce tak and cutt away the fyn of the turbotte and cutt the fisshe in the manner of felettes and put them on a round broche and when it rostis springle on salt then tak vergius venyger or wyn and pouder of guinger and canelle and cast ther to in the rosting and set a vesselle under to kep that fallithe and cast it on agayne and when it is rost cast the sauce upon the fisshe in disshes and serue it.  [A Noble Boke off Cookry (England, 1468)]

As with the recipe for pike above, there is also a version of this recipe in Two Fifteenth-Century Cookery-Books.  Curiously, It retains the word hastlet/hastling which Noble replaces with fillet.

Turbut roste ensauce. Take a Turbut, and kut of the vynnes in maner of a hastelette, and broche him on a rounde broche, and roste him; And whan hit is half y-rosted, cast thereon smale salt as he rosteth. And take also as he rosteth, vergeous, or vinegre, wyne, pouder of Gynger, and a litull canell, and cast thereon as he rosteth, And holde a dissh vnderneth, fore spilling of the licour; And whan hit is rosted ynowe, hete the same sauce ouer the fire, And caste hit in a dissh to the fissh all hote, And serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 62 Pyke in 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 © 2013 by Daniel Myers, MedievalCookery.com

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62. Pyke in sauce
Dyght a pyke and take the pouche and the fee sethe hem in halfe wyne and halfe watyre cast ther to perceley onyons mynsyde smal lete the onyons & the herbes boyle to gedyre & sethe the pyke sause & as hit sethythe blow of the grane & cast hit to the pouche & the fee and take payndemayne or othir tendyr bredde & cut hit in the maner of brues & tost hit one a rost yryne then minse the pouche & the fee but fyrst boyle sause gyngere withe the pouche and the fee to aley hit withe al & cast ther to a goode quantite of poudyre of gyngere salt & safrone and a goode quantite of vergeus then cast thy brew in to a charger & the pyke a bovyne & cast the sauce of the pouche & the fee uppone the pyke in dysches & serve hit forthe.

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This recipe is a close match for number 173 in A Noble Boke off Cookry.

To dight a pik in sauce tak and dight the pouche and the fee of a pik and sethe it half in wyne and half in water cast ther to parsly and onyons mynced smale boile them well and sethe pik in good brothe and as it boilithe tak of the grece and cast yt to the pouche and fee then tak som payn mayn cutt thyn as brewes and toist it on a gredirne then mynce the pouche and the fee and alay it up with ale and cast ther to venygar then lay the pik in a chargiour and the resset with the pouche and the fee aboue and serue it furthe.  [A Noble Boke off Cookry (England, 1468)]

There is a version of the same recipe in Two Fifteenth-Century Cookery-Books which clarifies the word "fee" to mean "liver".

Pike boyled. Take and make sauce of faire water, salt, and a litull Ale and parcelly; and then take a pike, and nape him, and drawe him in the bely, And slytte him thorgh the bely, bak, and hede and taile, with a knyfe in to peces; and smyte the sides in quarters, and wassh hem clene; And if thou wilt have him rownde, schoche him by the hede in the backe, And drawe him there, And skoche him in two or iij. peces in the bak, but no3t thorgh; And slyt the pouuche, And kepe the fey or the lyuer, and kutte awey the gall. And whan the sauce biginneth to boyle, skem hit, And wassh the pike, and cast him there-in, And caste the pouche and fey there-to, And lete hem boyle togidre; And then make the sauce thus: myce the pouche and fey, in a litul gravey of the pike, And cast there-to pouder of ginger, vergeous, mustarde, and salt, And serue him forth hote.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 61 A losede beef

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 © 2013 by Daniel Myers, MedievalCookery.com

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61. A losede beef
Take lyre of beef cut hit in leche lay hem a brode one a borde take the fatnes of motyne or of beefe herbys & onions hewyne smal to gedyre & strew hit on the leches of beefe withe poudyr of pepyr & a lytyl salt & rol hit up ther yne put hem one a broche rost hem yf thu wilte thu may endore hem & make heme a service or els put heme in wyne and halfe so muche of fresche brothe & do hem in a pot to gedyr withe hole clovys macys herbes & onions hewyne smalle withe poudrys safrone & salte aley hit up withe sause gynger or galantyne stew hit to gedyre and serve hit forthe for a sewe.

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In spite of the different wording, this recipe is a match for number 172 from A Noble Boke off Cookry. In this case the Wagstaff version omits pepper and replaces galingale (a spice) with galantine (a sauce or type of dish).  Given the context of "... aley hit up withe sause gynger or galantyne ..." this change still makes sense.

To mak a lowsid bef tak leney beef and cut it in thyn lesks and lay them abrod then tak the fat of moton or of beef erbes or onyons chopped small put ther to pouder of pepper and salt then tak the sewet and the erbes and lay upon the leskes and rolle them to gedur and put them on a broche and rost them welle and endor them or els ye may put them in a pot and put ther to good brothe and wyne then tak clowes maces onyons and erbes and chope them smale and put ther to pouder of pepper and saffron then salt it and alay it up with guinger and galingalle and stewe it up and serue it.  [A Noble Boke off Cookry (England, 1468)]

To further confuse things, a version from Two Fifteenth-Century Cookery-Books differs from the other two by seasoning dish, not with a sauce, but with ginger and cinnamon.

xxx - Alows de Beef or de Motoun. Take fayre Bef of the quyschons, and motoun of the bottes, and kytte in the maner of Stekys; than take raw Percely, and Oynonys smal y-scredde, and 3olkys of Eyroun sothe hard, and Marow or swette, and hew alle thes to-geder smal; than caste ther-on poudere of Gyngere and Saffroun, and tolle hem to-gederys with thin hond, and lay hem on the Stekys al a-brode, and caste Salt ther-to; then rolle to-gederys, and putte hem on a round spete, and roste hem til they ben y-now; than lay hem in a dysshe, and pore ther-on Vynegre and a lityl verious, and pouder Pepir ther-on y-now, and Gyngere, and Canelle, and a fewe 3olkys of hard Eyroun y-kremyd ther-on; and serue forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 60 Stewyde pertryche

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 © 2013 by Daniel Myers, MedievalCookery.com

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60. Stewyde pertryche
Take a pertryche or a woodecoke drawyne wasche hem clene chop hem withe hole pepyre couche hem yne a pott of erthe do ther to datez y cut grete & reysons of corawnce & wyne & as muche of swete brothe & do ther to salt stop the pot set hit one a cole of fyre when hit ys y boylede y nowghe sesyne hit up withe poudyre of gyngere & vergeys & do ther do a litylle coloure of safrone.

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This recipe is a match for number 171 from A Noble Boke off Cookry.  The only real differences are that the Wagstaff version omits the cloves and substitutes verjuice for vinegar.

To stewe a pertuche or a wod cok and draw them and wesshe them clene and chope them with hole clowes and peper and couche them in an erthen pot put ther to dates mynced gret raisins of corans wyne and swet brothe salt it and cover the pot and set it on the fyer when it is enoughe sesson it with pouder of guinger and venygar and colour it with saffron and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 59 Kyd stewyde

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

59. Kyd stewyde
Take a kydde & yf thu will thu may roste hit a lytille or also chop hit raw in pecys do ther to onyons & herbes & swete brothe & wyne hole clovys macys & othire pouderys & stew hit to gedyr sesyne hit up withe the same gynger or galentyne & withe a lytylle lyoure of brede safrone & salt & serve hit forthe.

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This short and simple recipe is another one with a clear match in A Noble Boke off Cookry, this time recipe number 170.

To stewe a kid tak a kid and rost yt a litille and chop it in peces raw and put it in the pot do ther to erbes onyons and swet brothe and wyne hole clowes maces and pouder and sethe them and sesson them up with guinger galingale and a litille lier of bred saffron and salt and serve it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 58 Pynonade

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

58. Pynonade
Take mylke of almonde drawyne withe swete brothe do ther to pynes a grete dele then take wardons quinsys & costardys sodyne & groundyne and drawyne thorow a streynour withe wyne & good pouders do to gedyr boyle hit serve hit forthe.

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This recipe is not like any other in medieval cookbooks.  It might be a cross between another pineade recipe and one for quinade (made from quince), but there's no clear evidence to prove such.  The closest of the pinade recipes is probably the following one from Forme of Cury.

Pynnonade. XX.II. XI. Take Almandes iblaunched and drawe hem sumdell thicke with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel.  [Forme of Cury (England, 1390)]

As an illustration of how different pineade recipes can be, here are two others.

XXXII - For To Make A Pynade Or Pyvade. Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold yt in a wet bord and let yt kele and messe yt and do yt forth.  [Forme of Cury (England, 1390)]

iij - Pynade. Take Hony and gode pouder Gyngere, and Galyngale, and Canelle, Pouder pepir, and graynys of parys, and boyle y-fere; than take kyrnelys of Pynotys and caste ther-to; and take chyconys y-sothe, and hew hem in grece, and caste ther-to, and lat sethe y-fere; and then lat droppe ther-of on a knyf; and 3if it cleuyth and wexyth hard, it ys y-now; and then putte it on a chargere tyl it be cold, and mace (Note: A. make) lechys, and serue with other metys; and 3if thou wolt make it in spycery, then putte non chykonys ther-to.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The first one, which calls for radishes, is an oddity in that it doesn't call for pine nuts.  The second one is the infamous "chicken brittle" recipe, which I believe to be one of the worst copy errors ever.

Recipes from the Wagstaff Miscellany - 57 Veel in bucnade

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

57. Veel in bucnade
Chop vele in pecys do hit in a pot do ther to onyons cut grete & herbes & good pouderez clovys macyz sygure safrone & salt & boyle hit withe a lytylle swete brothe than put ther to goode cow mylke boyle hit up withe yolkes of eyrone lete hit be rennynge & serve hit forthe & make hit with cowe mylke in this maner a fore sayde & thy mayste make hit withe almonde mylke in the same maner and whene hit ys boylede sesyne hit up withe poudyr of gynger & vergeys.

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There is a recipe in Forme of Cury with the same title, but its instructions are so at odds with those in Wagstaff that it almost seems to be a different recipe.

VEEL IN BUKNADE. C. XVIII. Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne broth oþer in water. þanne take white brede oþer wastel, and drawe þerof a white ... lyour wiþ fyne broth, and do þe lyour to the Veel, & do safroun þerto, þanne take parsel & bray it in a morter & the Juys þerof do þerto, and þanne is þis half zelow & half grene. þanne take a porcioun of wyne & powdour marchant & do þerto and lat it boile wele, and do þerto a litel of vynegur. & serue forth.  [Forme of Cury (England, 1390)]

Bukkenade recipes are very common in medieval cookbooks, so it's not surprising that A Noble Boke off Cookry has one (recipe 2).  However, that recipe does not match the Wagstaff version either.

To mak buknad tak vele smale and vele parboiled then gader up the flesh and fireyn the broth through a stren and put it in to the pot and sett it on the fyer and put ther to onyons mynced pouder of pepper powder of cloves and canelle and in the boiling put in the fleshe then tak raw yolkes in a bolle and cast ther to the het brothe and mele it well to gedere and in the setting downe put in the egg and stirr it to geder in the setting down and geve it a litill color of saffron and salt it and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 56 Sauce sarcenes

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 © 2013 by Daniel Myers, MedievalCookery.com

-=-=-

56. Sauce sarcenes
Make a thykke mylke of almondys do hit in a pot with floure of rye safrone gynger macys quibibis canel sygure & rynse the bottome of the dische withe fat brothe boyle the sewe byfore & messe hit forthe.

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This recipe is a match for recipe 169 in A Noble Boke off Cookry.

To mak sauce sairsnet tak thik almond mylk and put it in a pott with flour of rise saffron maces guingere quybibes canelle and sugur and wet the botom of the disshes with swet brothe or withe wyne and put ther to hole maces and sesson it up with sugur venygar good pouder and guinger strawed with alkened and serve it.  [A Noble Boke off Cookry (England, 1468)]

Saracen Sauce seems to have been popular as the recipe is included in several surviving cookbooks. Interestingly, the Wagstaff and Noble versions are the only ones from England that do not call for pomegranate.

Cxxxij - Sauke Sarsoun. Take Almaundys, and blaunche hem, and frye hem in oyle other in grece, than bray hem in a Mortere, and tempere hem with gode Almaunde mylke, and gode Wyne, and then the thrydde perty schal ben Sugre; and 3if it be no3t thikke y-nowe, a-lye it with Alkenade, and Florche (Note: Flourish; garnish) it a-bouyn with Pome-garned, and messe it; serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Sawse Sarzyne. XX.IIII. IIII. Take heppes and make hem clene. take Almaundes blaunched, frye hem in oile and bray hem in a morter with heppes. drawe it up with rede wyne, and do þerin sugur ynowhz with Powdour sort, lat it be stondyng, and alay it with flour of Rys. and colour it with alkenet and messe it forth. and florish it with Pommegarnet. If þou wilt in flesshe day. seeþ Capouns and take the brawnn and tese hem smal and do þerto. and make the lico of þis broth.  [Forme of Cury (England, 1390)]

Recipes from the Wagstaff Miscellany - 55 Blaunche Bruet

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 © 2013 by Daniel Myers, MedievalCookery.com

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55. Blaunche Bruet
Take hennys or porke rostde & chopyde do hit yne a pott do almonde [p.62v] mylke ther to aley hit up withe floure of rye do ther yne a lytylle brothe & a quantyte of wyne clovys & macys & sesyne hit up withe venyger & pouderes & a lytylle sygure strenynede withe alekenet.

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This recipe is a match for recipe 168 in A Noble Boke off Cookry.  Here, as in the recipe for "Bruet of kedes", the word "rys" was miscopied as "rye".

To mak blanche Bruet tak hennes and pork half rostid then chop them in peces and put them in a pot do ther to almond mylk and alay it up with flour of ryse or with whet floure and put ther to brothe or wyne hole clowes maces and sesson it with venygar pouder and sugur that is strawed with alkened and serue it.  [A Noble Boke off Cookry (England, 1468)]

Recipes from the Wagstaff Miscellany - 54 Bruet of kedes

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 © 2013 by Daniel Myers, MedievalCookery.com

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54. Bruet of kedes
Take a kede welle chopyde perboylede & tryede do hit yne a pott take almondys & do ther to that ys draw up wythe fresche brothe do ther to hole cloves & aley hit up with floure of rye & do ther yne grece ande aftyre the boylynge sesyne hit up withe venygere poudyr of pepyre gynger & canel & sygure & salt & cast ther to.

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This recipe is a clear match for recipe 167 in A Noble Boke off Cookry, with a couple of notable differences.  In the Wagstaff version the kid is "tried" (separated) after boiling, but in Noble this is misread as "dry".  In Noble (and in other similar recipes) flour of rice is used to thicken the broth, but in the Wagstaff version "rys" was miscopied as "rye".

To mak a bruet of kiddes tak kide or vele and boile it chop it and dry it and put it into a pot then tak almonde mylk and drawe it with swet wyne and brothe do ther to hole clowes and flour of ryse alay it and aftur the boiling sesson it up with pouder of pepper gyngyr canelle and sugure and put it to venygar and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is a similar recipe in Forme of Cury, though it is the only version of "Bruet of Almaynne" that calls for kid.

Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce.  [Forme of Cury (England, 1390)]

Recipes from the Wagstaff Miscellany - 53 Bruet sarcenes

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 © 2013 by Daniel Myers, MedievalCookery.com

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53.  Bruet sarcenes
Take venysone boyle hit trye hit do hit yne a pott take almonde mylke drawyne up withe the same brothe cast ther yne onyons & a ley hit up withe floure of rye & caste yne cloves aftyr the boylynge take hit done sensyne hit up withe poudyre wyne & sygure & coloure hit with alekenet.

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There are a couple of recipes for "Brewet of Saracen" in other sources, however neither of them include venison.

Bruette Sareson. Take Almaundys and draw a gode mylke and flowre of Rys, and Porke and Brawen of Capoun y-sode, or Hennys smale y-grounde, and boyle it y-fere, and do in-to the mylke; and than take pouder Gyngere, Sugre, and caste a-boue, an serue forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

FOR TO MAK A BRUET OF SARCYNESSE. Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth.  [Forme of Cury (England, 1390)]

Recipe 167 in A Noble Boke off Cookry also seems to be close, except that it calls for kid or veal in place of venison.

To mak a bruet of kiddes tak kide or vele and boile it chop it and dry it and put it into a pot then tak almonde mylk and drawe it with swet wyne and brothe do ther to hole clowes and flour of ryse alay it and aftur the boiling sesson it up with pouder of pepper gyngyr canelle and sugure and put it to venygar and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]