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 © 2015 by Daniel Myers, MedievalCookery.com
158. Venyson Rostyd
Take feyre felets cut a wey the skyn perboyle hem that they be styffe thorow lard hem with salt put hem in small brothes rost hem yf hit be nedd thu may baste hem take hem cut hem in brodd leches ley hem in dysches strew on poudyr of gyngour & salt do with buttes of venyson in the same maner & serve hem forth.
This recipe is a match for recipe 94 from A Noble Boke off Cookry.
To rost venison tak feletes of venyson bound and cutt away the skyne and parboile it and let it be throughe stiff then lard it with salt and put it on a smale broche and rost it and if it be ned leche it abrod in leskes and lay them in a dysshe and strow on pouder of guinger and salt, and ye may do with buttes of venyson in the same manner. [A Noble Boke off Cookry (England, 1468)]