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
26. Numbelys of purpas or of other fysche
Perboyle the numbelys of purpays & thu wylte sum of the fysche cut hit smalle do hit yne a pott draw a lyoure of crustys withe brede wythe the same brothe & some what of the blode ande red wyne do hit to gedere yne a potte with powder of gyngere clowys and canelle boyle hit stere hit sesone hit up with powdere of gyngere venyggere and salte. Make numbelys of codlynge in the same maner ande of othere gode fysshe also & serve theme forthe.
Once again we have a clear parallel to a recipe in A Noble Boke off Cookry - in this case recipe number 158. Recipes for porpoise kidneys/entrails seem to be very uncommon as I could not find anything else that came close.
To mak nombles of porpas or of other good fisshe and ye may cut som of the fisshe smalle and put it in the pot and draw a liour with cruste with the same blod and some of the brose and red wyne and put all to gedur in a pot and put thereto pouder of peper clowes and canelle and set it on the fyere and sesson it up with pouder guingere venygere and salt, and ye may mak nombles of congure codlinge or other good fisshe in the same manner and serue it. [A Noble Boke off Cookry (England, 1468)]