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 © 2014 by Daniel Myers, MedievalCookery.com
147. Egrett Rostyd
Dreke [break] his neke or cut the rofe of hys mouth as of a crane scall hym draw hym as a henne cut of his whyngys by the body foyle up his leggys as of a bitere rost hem reys up his leggys & his whyngys as of a heyron & no sauce butt salt.
This recipe is a close match for recipe 84 from A Noble Boke off Cookry.
An Egret tak and brek his nek and cutt of the roof of his mouthe and scald him and draw him as a henne then cutt of his wings by the body and fold up his legs as a bittur and rost hym and raise his leggs and his wings as a heron and no sauce but salt. [A Noble Boke off Cookry (England, 1468)]
There are also two versions of this recipe in Two Fifteenth-Century Cookery-Books.
Egrett rost. Capitulum cxij. Breke an egrettes nekke, or cut the rofe of hys mouth, as of a crane, and scalde hym, and draw hym as an henne; and cutt of hys wynges by the body, and the heued and the necke by the body, and folde hys legges as a bitore, and rost hym: and no sauce butt salt. [Two Fifteenth-Century Cookery-Books (England, 1430)]
Egrete rosted. Take an Egrete, sle him as a Crane, skalde him and drawe him, and kutte his winges, and folde his legges as a crane, and roste him, And serue him forth; and no sauce but salte. [Two Fifteenth-Century Cookery-Books (England, 1430)]