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".

Recipes from the Wagstaff Miscellany - 139 Caudell of Almondys

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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139. Caudell of Almondys
Grynd almondys blaunchyd & temper hem up with wyne or with ale & draw hit thorow a streynour do hit in a pott & do to sigure or hony claryfyd & safron & set hit on the fyre stere hit well as sone as hit be gynneth to boyle take hit of & serve hit forth & yf thu wilt cast a lytyll poudyr if gynger.

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Caudle recipes are fairly common in medieval cookbooks, including two in A Noble Boke off Cookry, but none are a close match for this version.

To mak cawdelle dalmond tak unblanched almondes and bray them and draw them with wyne put ther to pouder of guinger and sugur and boile all to gedur and colore it with saffron and salt it and serue it.  [A Noble Boke off Cookry (England, 1468)]

To mak a cawdelle of almondes tak blanched almondes and draw them up with wyne put ther to saffron and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

Cawdelle de Almaunde. Take Raw Almaundys, and grynde hem, an temper hem vp with gode ale, and a lytil Water, and draw it thorw a straynoure in-to a fayre potte, and late it boyle a whyle: and caste ther-to Safroun, Sugre, and Salt, and than serue it forth al hotte in maner of potage.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Caudell de Almondes. Take rawe almondes, and grinde hem, And temper hem with goode ale and a litul water; and drawe hem thorgh a streynour into a faire potte, and lete hit boyle awhile; And cast there-to saffron, Sugur and salt, and serue hit forth hote.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 138 A Colde Bakyn Mete

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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138. A Colde Bakyn Mete
Grynd reysons & yf thu wilte thu may boyle fegys & grynd hem ther with & temper hem up ther with sewte wyne as chargeaunt as thu may do ther to clovys macys pynes corauns datys mynsyd sygure & salt set hit on the fyre stere hit well when hit boyleth take hit of have small cofyns with low brerdys bakyn by fore & endore the brerdys with & fyll hem with safron & syryp & florych hit with anneys in confite & yf thu wilte thu may take cornels of walchnotys pike of thy skyn make hem as clene as thu may and as white he in a lytyll safron watyr set a pyn or a nedyll in hem & hold hem upryght in thy hond let not hem be to wete & ley goldfayle with that othir hond with a thyng made ther fore & blow ther on esyly with thy mouth & that shall make thy gold to a byde & so thu may gylt ovir & florich thy bakyn mete ther [f.72v] with and so thu may florich eny colde mete that ys bakyn & thu may make hit in a potage yf thu wilt that ys colde.

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I could not find any recipes similar to this one.  What's more, the detailed instructions for using gold leaf are unique among the cookbooks I've worked with.

Recipes from the Wagstaff Miscellany - 137 A Bakyn Mete Opyn

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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137. A Bakyn Mete Opyn
Take the kedneys of a calfe with the swet & some dele of the flesch with all tendyr sodyn hew hit small do hit in a vessell coyle hit with creme of cow mylke sygure & good poudres & poudres of clovis safron & salt & do hit in small cofyns & bake hit as thu dedyst flathons.

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The title of this recipe was appended to the body of the previous one in the manuscript, which makes it easy to miss.

This is an odd little recipe with no close match in contemporary cookbooks.

Recipes from the Wagstaff Miscellany - 136 Bakyn Mete on Fisch Dayes

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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136. Bakyn Mete on Fisch Dayes
Take lamprons strip hem well with a lynyn cloth so that they be clene boyle hem in watyr salt venyger that they be ynow & taylle hem  well in watyr & [?] salt & ley hem in the cofyn take a thike mylke of almondys drawn up with fayre watyr or with broth of fysch do to poudyr folyes of percelley salt & venyger set hem in the oven & fil hem up ther with.

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This recipe is a match for recipe 76 from A Noble Boke off Cookry.

To mak bak metes on fysshe days tak lamprons and strip them with a cloth till they be clene and boile them in watur salt and venegar and labur hem welle in pouder and salt and lay them in coffins then tak a thyk mylk of almonds and draw it up with faire watir or with the brothe of fisshe put ther to pouder sugur and foilis of padley venegar and salt and set them in the ovene and fill them up ther with and serue them.  [A Noble Boke off Cookry (England, 1468)]

While there are many other recipes for baked lampreys, none of them are as short and simple as these.

Recipes from the Wagstaff Miscellany - 135 Leche fryed

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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135. Leche fryed
Take tendyr chese cut hit in shivers do hit in hote skallyng watyr when hit rennyth & yelleth to gedyr do a wey the watyr as clene as thu may & do ther ro claryfydd buttur al hote a grete dele & claryfyed hony & tayl hit well to gadyr with yolkes of eyron have cofyns with low bredrreys as thin as thu may draw hem put yn some stuf that the botom be helyd & let hem bake esyly & serve hem forth.

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This recipe is clearly related to recipe 75 from A Noble Boke off Cookry.

To mak lesche freey tak and cutt tenches in sshevers and put it in hot skaldinge watur and when it rynnyth and yeldithe to gedure ye may do away the watir clene and and put it to clarified buttur hot a gret dele and hony clarified and toile them to gedur with yolks of eggs then tak brod coffyns with lowe lidds as thyn as ye may dryf them and fill them with the stuf and bak them and serue them.  [A Noble Boke off Cookry (England, 1468)]

The most notable difference between the two is that where Wagstaff calls for cheese, Noble has a type of fish (tench). The use of cheese in the recipe is supported by another version from Two Fifteenth-Century Cookery-Books.

Lese fryes. Take nessh chese, and pare it clene, and grinde hit in a morter small, and drawe yolkes and white of egges thorgh a streynour, and cast there-to, and grinde hem togidre; then cast thereto Sugur, butter and salt, and put al togidre in a coffyn of faire paast, And lete bake ynowe, and then serue it forthe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

It is likely that the difference between the Wagstaff and Noble versions is a copying error where "neshchese" was taken as "tenches". It is also possible that it is a transcription error on the part of Ms. Napier when transcribed Noble back in 1882.

Recipes from the Wagstaff Miscellany - 134 Harbelet opyn

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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134. Harbelet opyn
Smyte buttes of pork in pecys boyle hem in fayre watyr that they be ynowghe then do hem on a borde & do awey the skyn & the bonys hew hit small do hit in a fayre boll take ysope sage & percelly a grete quantite pike hit hew hit do hit in a vessell take fat of the same broth & do ther to boyle hit a lytyll & do to the flesch mynsyd datys clovis macys reysons of corauns pynes poudyr of gynger safron & salt & draw yolkes of eyron thorow a streynour put to sugure cull hem well to gedyr make rownd cofyns hardyn hem a lytyll in the oven then take hem out fill hem with a dysch full of the stuf set hem in the oven all opynly let hem bake thorow & serve hem forth.

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This recipe is a match for recipe 74 from A Noble Boke off Cookry.

To mak hairblad opyne tak Buttes of pork and smyt them to peces boille them in faire water till they be enough do it on a bord and put away the skyne and the bones and hewe it small and put it in a fair bolle then tak parsly ysope and saige and hewe it smale and put it in a bolle do ther to fat of the brothe and boile them and put ther to the fleshe mynced dates clowes mace raissins of corans saffron salt pouder of guinger yolks of eggs and draw them throughe a strener and labour it to gedure welle and mak round coffins and hardyn them in an oven then tak them up and fill them with a dysshe with the stuf and set them in the ovene all opyne and let them bak and serue them.  [A Noble Boke off Cookry (England, 1468)]

There are also two recipes from Two Fifteenth-Century Cookery-Books that are very similar.

xxxj - Herbelade. Take Buttes of Porke, and smyte hem in pecys, and sette it ouer the fyre; and sethe hem in fayre Watere; and whan it is y-sothe y-now, ley it on a fayre bord, and pyke owt alle the bonys, and hew it smal, and put it in a fayre bolle; than take ysope, Sawge, Percely a gode quantite, and hew it smal, and putte it on a fayre vesselle; than take a lytel of the brothe, that the porke was sothin in, and draw thorw a straynoure, and caste to the Erbys, and 3if it a boyle; thenne take owt the Erbys with a Skymoure fro the brothe, and caste hem to the Porke in the bolle; than mynce Datys smal, and caste hem ther-to, and Roysonys of Coraunce, and Pyne3, and drawe thorw a straynoure 3olkys of Eyroun ther-to, and Sugre, and pouder Gyngere, and Salt, and coloure it a lytel with Safroune; and toyle yt with thin hond al thes to-gederys; than make fayre round cofyns, and harde hem a lytel in the ovyn; than take hem owt, and wyth a dyssche in thin hond, fylle hem fulle of the Stuffe; than sette hem ther-in a-3en; and lat hem bake y-now, and serue forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Herbe-blade. Take buttes of Porke, and smyte hem in peces, and sette hit on the fire, and seth it in faire water; And whan hit is soden y-nogh, take it oute, and baude hit, and pike oute the bones, and hewe it small, and putte hit in a faire boll. And take Isop, Sauge, and parcelly a goode quantite; pike hit, and hewe hit small, And put hit in faire vessellez; And take a litul of the broth that the porke was soden yn, and drawe hit thorgh a streynour, and caste to the erbeblade, and yef hit a boyle; then take oute the herbes with a Skymour fro the broth, And cast hem into the porke in the bolle; And then myce faire dates small, And caste hem there-to, And reysons of coraunce, and pynes; And draw rawe yolkes of egges thorgh a straynour, and caste thereto Sugur, powder of Ginger, salt; colour hit with a litull saffron; And trull hit with thi honde, al this togidur in the bolle; And then make faire rownde cofyns, and put hem in the oven, and hard hem a litull, and take hem oute ayen, and with a dissh in thi honde, fil hem full of the stuffe, and sette hem ayen in the oven al open, And let hem bake ynowe. And thenne serue hit forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 133 Losyngys opyn

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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133. Losyngys opyn
Make a past with paryd floure knedyn with watyr sigure safron & salt make hem in foyles then cut thy losyngs of the breed of thy hond or less frye hem in good oyle & serve hem forth foure or fyve yn a dysche.

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This recipe is a match for recipe 73 from A Noble Boke off Cookry.

To mak lossenges fried in lent make a paiste of pured flour knodden with faire water sugur saffron and salt then mak a thyn foile in lossengis the bred of your hond or lese and fry them in oile and serue them iij or iiij in a dysshe.  [A Noble Boke off Cookry (England, 1468)]

The difference in titles is a bit unusual. The lack of dairy and eggs clearly marks this as a Lenten recipe, so the title of the Noble version isn't exceptional. However there is noting in the recipe that suggests "open" rather than "closed."

Recipes from the Wagstaff Miscellany - 132 Brinddy

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

-=-=-

132. Brinddy
Put wyne in to a pott & claryfydd hony saundres poudyr of pepyr canell clovis macys pynes datys mynsyd & reysons of corauns & cast ther to a lytyll venyggour set hit on the fyre lete hit boyle seth fygys in wyn grynd hem & draw hem thorow a streynour & cast ther to & let hem boyle to gedyr then take floure saferon sigure & salt make ther of kakes let hem be thyn ynowghe then cut hem lyke lysyngys & fry hem in oyle then put hem in to the syrip & loke the syrip be rennyng & serve hit forth.

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This recipe is a match for recipe 71 from A Noble Boke off Cookry.

To mak Breney, put wyne in a pot and clarified hony saunders canelle peper clowes maces pynes dates mynced raissins of corans put ther to vinegar and sett it on the fyer. and let it boile then sethe fegges in wyne grind them and draw them through a strener and cast ther to and let them boile to gedur then tak flour saffron sugur and faire water and mak ther of faire cakes and let them be thyne then cut them bigge lassengis wise and fry them in oile a stonding sewe for sopers and strawe ther on annes in comfets and serue it.  [A Noble Boke off Cookry (England, 1468)]

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

Prenade. Take wyn, and put hit in a potte, and clarefied honey, sawndres, pouder of peper, Canel, Clowes, Maces, Saffron, pynes, myced dates, and reysons, And cast thereto a litul vinegre, and sette hit ouer the fire, and lete hit boyle; and seth figges in wyn and grynde hem, and draw hem thorgh a streynour, and cast thereto, and let boile al togidre. And then take floure, saffron, sugur, and faire water, and make faire kakes, and late hem be thyn ynogh; And then kutte hem like losinges; And then caste hem in faire oyle, and fry hem a litul while; And then take hem vp oute of the pan, and caste hem to the wessell with the sirippe, altogidre, in a dissh; And therefore thi sirripe most be rennyng ynow, and no3t to stiff; and so serue it forth fore a good potage, in faire disshes all hote.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Bryndons. Take Wyn, and putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, and Quybibys, and mynced Datys, Pynys and Roysonys of Corauns, and a lytil Vynegre, and sethe it on the fyre; an sethe fygys in Wyne, and grynde hem, and draw hem thorw a straynoure, and caste ther-to, an lete hem boyle alle to-gederys; than take fayre flowre, Safroun, Sugre, and Fayre Water, ande make ther-of cakys, and let hem be thinne Inow; than kytte hem y lyke lechyngys, (Note: long thin strips) an caste hem in fayre Oyle, and fry hem a lytil whyle; thanne take hem owt of the panne, an caste in-to a vesselle with the Syrippe, and so serue hem forth, the bryndonys an the Sirippe, in a dysshe; and let the Sirippe be rennyng, and not to styf.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The name of the Noble version, Breny, may be a crude reference to the recipe's appearance. The word "bren" in Middle French could be translated as "excrement."

The Bard's Tale

If you're at all interested in fiction, I've just set up a Kickstarter project for a new anthology - The Bard's Tale.  It's a collection of short stories and recipes by a great group of authors, edited by yours truly.

Not all the recipes in it are medieval, which is only fitting because not all of the stories are set in a traditional medieval fantasy setting.  Still, it should be a fun book for readers who like to cook.

Recipes from the Wagstaff Miscellany - 131 Pyes of Pares

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

-=-=-

131. Pyes of Pares
Smyte fayre buttes of porke & of vele to gedyr & put hit in a pot with fresch broth & a quantite of wyne boyle all to gedyr tyl hit be ynow then put hit in a clene vessell put ther to raw yolkes of eyron poudyr of gynger sigure & salt mynsyd & reysons of corauns & make a fayre thin past & cofyns & do ther yn thy stuf & let hit bake y nowe & then serve hit forth.

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This recipe is a match for recipe 72 from A Noble Boke off Cookry.

To mak pyes of pairis tak and smyt fair buttes of pork and buttes of vele and put it to gedure in a pot with freshe brothe and put ther to a quantite of wyne and boile it tille it be enoughe then put it in to a treene vesselle and put ther to raw yolks of eggs pouder of guinger sugur salt and mynced dates and raissins of corans and mak a good thyn paiste and mak coffyns and put it ther in and bak it welle and serue it.  [A Noble Boke off Cookry (England, 1468)]

As with the recipe for Possote, there is an interesting word substitution.  The word "clene" (clean) in the Wagstaff version is given as "treene" (tree-en, i.e. wooden) in Noble.

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

Pies of Parys. Take and smyte faire buttes of porke and buttes of vele togidre, and put hit in a faire potte, And putte thereto faire broth, And a quantite of Wyne, And lete all boile togidre til hit be ynogh; And then take hit fro the fire, and lete kele a litel, and cast ther-to raw yolkes of eyren, and pouudre of gyngeuere, sugre and salt, and mynced dates, reysyns of corence: make then coffyns of feyre past, and do it ther-ynne, and keuere it and lete bake y-nogh.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

Recipes from the Wagstaff Miscellany - 130 To Make a Possote

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

-=-=-

130. To Make a Possote
Do cow mylke in a pott ovir the fyre when hit ys at boylyng putt in wyne or ale & no salt take hit from the fyre hele hit as sone as the crud ys gaderyd take uppe crud with a saucer or with a ladyell serve hit forth & strew on poudyr of gynger yf thu wilte thu may take the same crud & ley hit on a bord & presse out the whey & draw hit twyys or iij thorow a streynour with swete wyne put to poudyr of gynger & segure & medyll hit well to gedyr & serve hit forth as for a stondyng potage for soperys.

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This recipe is a match for recipe 70 from A Noble Boke off Cookry.

To mak a posthot, put cow mylk in a pan and set it on the fyer and when it is at boiling do ther in other wyne or ale and no salt then tak it from the fyer and kele it and assone as the curddes gaddure take up the curddes with a saucer or a ladille and serue it and straw ther on pouder of ginger and ye may tak the sam curdde and lay it on the clothe and presse out the wyne and drawe it through a strener with swet wyne put ther to pouder of guinger and sugur and mele it to gedure and serue it as a stonding sewe for sopers and straw ther on anise in comfettes.  [A Noble Boke off Cookry (England, 1468)]

One of the minor but interesting differences is that the Wagstaff version has "presse out the whey" where the Noble version has "presse out the wyne".

Recipes from the Wagstaff Miscellany - 129 Prmeroll at pasche

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

-=-=-

129. Prineroll at pasche
Take blanch almondys & the floures of primeroll grynd hem temper hem up with swete wyne & with a perty of swete broth draw hit unto a thike mylke do hit in a pott sygure & salt & a lytyll safron that hit have the same colour as the primroll hath boyle hit & but hit be stondyng a ley hit with floure of ryse & serve forthe as stondyng potage & strew on primroll abovyn thu may yf thu wilt daperte hit in the disches dryssyng with rape ryall or with some othir stondyng sewe in.

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This recipe is a match for recipe 69 from A Noble Boke off Cookry.

To mak prymerolle in pasthe tak blanched almondes and flour of prymerose grind it and temper it with swet wyne and good brothe drawinge into the thik mylk put it into a pot with sugur salt and saffron that it haue colour lik prymerolle and boile it that it be stondinge and alay it with flour of rise and serue it as a standinge potage and strawe ther on flour of prymerolle aboue and ye may diaper it with rape rialle in dressinge of some other sewe.  [A Noble Boke off Cookry (England, 1468)]

There is also a recipe for primrose in Two Fifteenth-Century Cookery-Books that is clearly related.

Cviij - Prymerose. Take other half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony and Safroune, and take the flowres of the Prymerose, and grynd hem, and temper hem vppe with Mylke of the Almaundys, and do pouder Gyngere ther-on: boyle it, and plante thin skluce with Rosys, and serue forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

The description of the dish as "stonding" indicates an extremely thick dish, like very thick oatmeal. The instruction at the end of the Wagstaff and Noble versions to diaper (decorate all over) with a second recipe appears unique to these two cookbooks.  Note that this second dish, Rape Royal, is likely a sweet, thick sauce of raisins and figs.


The name of the recipes suggests a dish to me made around Easter (Pasch), which makes sense given the lack of eggs and the use of flower petals.