Thursday, August 29, 2013

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)]

Tuesday, August 27, 2013

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)]

Thursday, August 22, 2013

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)]

Tuesday, August 20, 2013

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)]

Thursday, August 15, 2013

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)]

Tuesday, August 13, 2013

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)]

Thursday, August 8, 2013

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

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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)]

Tuesday, August 6, 2013

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

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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.

Thursday, August 1, 2013

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

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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)]