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
24. Felets yne galentyne
Take the ribbys of a breste of porke fle of the skyne do the flesche one a broche roste hit tyl hit be almost ynowghe take hit of chop hit yne pecys do hit yne a potte withe onyons cut grete wythe clowys hole macyz quibibys do to gedyre & a quantyte of swete brothe draw a lyoure of paryngys of crystys of white bredde with good wyne and a lytylle blode & alaye hit a lytylle & do there to poudyre of pepyr a lytylle & a good quantyte of poudyre of canelle loke that hit be nott chargaunt sesyne hit up withe poudyre of gyngere & salt venygere & salt.
This recipe is very similar to recipe 157 in A Noble Boke off Cookry.
To mak felettes in galentyne tak of the best of ribbes of pork and fley of the skyn and put the flesshe upon a broche and rost it till it be almost enoughe then tak it of and chope it in peces and put it in a pot with onyons butter and faire grece hole clowes maces quybibes and put it to gedur with a crust of bred and try it through a strener with whit wyne put ther to pouder of peper and put it in the pot and when it boilithe let it not be chargant and sesson it up with poudre of guingere and salt it and serue it. [A Noble Boke off Cookry (England, 1468)]There are several versions of this recipe in other surviving cookbooks, such as the example below from Two Fifteenth-Century Cookery-Books, but only this version in Wagstaff and the one from A Noble Boke off Cookry specifically call for ribs of pork.
Fylettys en Galentyne. Take fayre porke, the fore quarter, an take of the skyne; an put the porke on a fayre spete, an rost it half y-now; than take it of, an smyte it in fayre pecys, and caste it on a fayre potte; than take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; than caste hem in the potte to the porke; than take gode broth of moton or of beef, an caste ther-to, an than caste ther-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; than tak fayre brede, an vynegre, an stepe the brede with the same brothe, an strayne it on blode, with ale, or ellys sawnderys, and salt, an lat hym boyle y-now, an serue it forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]