Tuesday, July 9, 2013

Recipes from the Wagstaff Miscellany - 50 Stewe lumbarde

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


50.  Stewe lumbarde
Take porke rost hit chop hit and do hit yne a pott & wyne & sygure & hole onyons clowys gyngere saffrone & saunders & almondys fryyde & temperyz hit up withe poudyr of gynger galentyne & canell coloure hit withe saffrone & saunders the chese and other stewyde lumbardys grynde almondys draw heme up withe swete brothe take veele & porke & pare hit clene frome the skyne hew hit smalle grynde hit & medyl hit withe mynsyde datys reysons of corans ande [62r] and gode powder stere hitt welle when hit boylethe make hitt in pelettz as grete as a plome sette the mylke on the fyre styre hitt wel when hitt boylyth cast in the pelettez and lette hitt stewe up on the fyre and do the to powdire and salt and serve hyt forthe.


This recipe appears to be recipes 163 and 164 from A Noble Boke off Cookry run together.
To mak stewed lombard tak pork and rost it and chop it into a pot with wyne sugur and hole clowes onyons guingere saffron and sanders then fry almondes and temper them up with wyne pouder gyngyure canelle and galingale and serue it.  [A Noble Boke off Cookry (England, 1468)]
To mak another stewed lombard take almondes and grind them and drawe them up with swet brothe of vele or of pork then tak the flesshe and pair it clene from the skyn hew it grind it and mele it with mynced dates raissins of corrans and good poudure and mak it in pilottes as gret as plomes and set the mylk on the fyer and stir it well when it boilithe cast in thy pilots and let them stewe upon the fyere and put ther to pouder and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]
The words that join these two, "coloure hit withe saffrone & saunders the chese" repeat the ingredients saffron and sandalwood, and add cheese, which doesn't appear anywhere in Noble.  The most likely conclusion is that it is an error created when copying from one manuscript to another.

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