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 © 2014 by Daniel Myers, MedievalCookery.com
144. Quayle Rostyd
Sle a quayle lard hym rost hym as a pertyrych reyse his leggys & his whinges as of a hene & no sauce but salt.
This recipe is a match for recipe 80 from A Noble Boke off Cookry.
A quayle tak and sley hym and rost hym as a pertuehe and raise his legges and his wyngs as a hene and no sauce but salt and serue it. [A Noble Boke off Cookry (England, 1468)]
There is a corresponding recipe in Two Fifteenth-Century Cookery-Books, but it calls for cameline sauce rather than just salt.
Quayle rosted. Take a Quayle, and sle him, And serue him as thou doest a partrich in all Degre. His Sauce is sauce gamelyne. [Two Fifteenth-Century Cookery-Books (England, 1430)]