Tuesday, July 16, 2013

Recipes from the Wagstaff Miscellany - 52 Bruet tuskyne

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


52.  Bruet tuskyne
Take brothe of capons & of marybonys & of othire goode flesche do hit yne a pott chop chikenys yne pecys and herbes & hole clowys macys poudyr of pepur do hit to gedyr set hit one the fyre grynde porke & wele rawe withe yolkes of eyrone & medyl hit to gedyr & set hit one the fyre & whene youre pott boylez make hit in pelets as grete as notys cast heme yne the boylynge & coloure hit withe juyse of percelley & of othire goode herbes boyle hit up & put ther to a lytylle goode wyne sesyne hit up withe poudyre of gynger & venyger & serve hit forthe.


This recipe is similar to recipe 166 in A Noble Boke off Cookry, though the name in that source seems to have been changed somewhere along the way.
To mak Busbayne take mary and capons and other good flesshe and put it in a pot and chop chekins in peces and erbes hole clowes maces and pouder of pepper and sot them on the fyer and grind raw pork or vele with yolks of eggs and put ther to raissins of corane pouder and salt and saffron and mele them to gedure and when the potte boilethe put in the peletes like an hassille nott and cast them ther in boillinge and colour it with saffron put ther to parsly and other good erbes and boile it upe and put it to venyger and sesson it up with pouder and salt and serue it.  [A Noble Boke off Cookry (England, 1468)]

There is another recipe for "tuskyn" in Liber cure cocorum, which is contemporary with the other two, though it leaves out the capon.
For Tuskyn. Take raw porke and hew hit smalle, And grynde in a morter; temper hit þou schalle With swongen egges, but not to þynne; In gryndynge, put powder of peper withinne, Þenne þis flessh take up in þy honde, And rolle hit on balles, I undurstonde, In gretnes of crabbes; I harde say In boylande water þou kast hom may. To harden þen take hom oute to cole, And play fresshe brothe fayre and wele; Þer in cast persoley, ysope, saveray, Þat smalle is hakked by any way. Alye hit with flour or brede for þy, Coloure hit with safroun for þe maystré; Cast powder of peper and clawes þer to, And take þy balles or þou more do, And put þer in; boyle alle in fere And serve hit forthe for tuskyne dere.  [Liber cure cocorum (England, 1430)]

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