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
8. Joutys yne flesch days
Take kawlys & percelly and othre good herbes perboyle heme welle yne watyre presse out the watyre hew heme ryght smalle or grynd heme and yf thu wylte thu may hew a lytylle fat porke ther wythe and grynde hit there withe and themper hit up withe swete porke loke hit be sum delle chaungete of the herbes do yt in a pot boyle & halye hit up a lytyll there withe and yf thu wylte thou may draw bredde withe sum of the brothe thene salt hem and serue heme forthe withe ribbys of bacone or with fat flesche yf thu wylte and one fysch days thu may perboyle herbes & make heme up in the same maner with brothe of fresch fysche or elys with thykke mylke of almondys and sugure & salt and lete none othyre lykure come there yne.
This recipe reads like an expanded version of one from Ancient Cookery.
Joutes on flesh day. Take cole, and borage, and lang de beefs (buglofs), and parsell, and betes, and arage, and avence, and vyolet, and saveray, and fenelle, and sethe hom; and when thei ben sothen, (boiled) take and preffe oute clene the watur, and hewe hom smalle, and do hom in a pot, and put thereto gode brothe, and let hit sethe, and serve hit forthe. [Arundel 334 (England, 1425)]