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
182. Playce Solys and Flounderres Boyled
Draw thy playce undyr the fyn cut of thy hedde by the gyll clen hym aftyr the shulders along aftyr the chyn on the white syde ale a sole draw hym byneth the gyll & let the hedde be on draw a flounder on the bakke syde undyr the fyn ovir thwarte the brest & seynt andrew ys crosse in the white syde wesch hym clene make thy sauce of fayre watyr & salt & when hit boyleth scome hit clene & cast yn thy fisch cast ther to percelley & ale scome hit & serve hit forth hote & the flounders yn the same sauce & the foyle dry yn white wyn or ale & poudyr of gynger & mustard.
Recipe 118 from A Noble Boke off Cookry appears to be a truncated version of this recipe.
To boile place or flounders tak a place and draw hym under the vyn and draw a flounder and stoche hym outwhart across on the whit side wesche hym and boile hem with water and salt cast ther to parsley and sethe them and serue them with the brothe. [A Noble Boke off Cookry (England, 1468)]There also appears to be a related recipe in Two Fifteenth-Century Cookery-Books.
ffloundres boiled. Take floundres, and drawe hem in the side by the hede, and seth (Note: Douce MS. scocch) hem, and make sauce of water and salt, and a good quantite of ale; And whan hit biginneth to boile, skeme it, and caste hem there-to; And late hem sethe, and serue hem forth hote; and no sauce but salt, or as a man luste. [Two Fifteenth-Century Cookery-Books (England, 1430)]