Tuesday, February 10, 2015

Recipes from the Wagstaff Miscellany - 166 Goose or Capons Farsyd

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


166. Goose or Capons Farsyd
Take percelley & swynes grece perboyle hem yn fresch broth take hem up do ther to hard yolkes hew hem to gedyr do ther to the yoys of grapys or mynsyd onyons and poudyr of gynger canell pepyr & salt & farse youre capons ther with or geese broth hem make hem stonch at the fent & at the golett so that the farsure go nott outt & rost hem up & serve hem forth.


There is a recipe for stuffed goose or capon, number 100, in A Noble Boke off Cookry, but it isn't a very good match.
To fasse goos or capon tak parsly saige and isope suet and parboile it in freche brothe then tak it up and put ther to herd yolks of eggs hewene then tak grapes mynced onyons and pouder of ginger canelle peppur and salt and fers the goos or capon with it and rost them and serue them.  [A Noble Boke off Cookry (England, 1468)]

The version in Two Fifteenth-Century Cookery-Books is much closer to the Wagstaff version.
Goce or Capon farced. Take parcill, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressh boyling broth; And then take yolkes of eyeron hard y-sodde, and hew hem smale, with the herbes and the salte; and caste thereto pouder of Ginger, Peper, Canell, and salte, and Grapes in tyme of yere; And in other tyme, take oynons, and boile hem; and whan they ben yboiled ynowe with the herbes and with the suet, al thes togidre, then put all in the goos, or in the Capon; And then late him roste ynogh.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

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