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
111. Ffelets of porke yn doryd
Do awey the skyn of felets of porke & broch hem roste hem take poudyr bast hem take yolkes of eyron drawyn thorow a streynour when the felets be rostyd dry hem that no grece be rennyng uppon hem & endore hem with yolkes of eyron a fore sayde.
This version is a clear match for recipe 49 from A Noble Boke off Cookry.
To mak pestelles of pork, endored tak and broche pestellis of pork and put of the skyn and rost it then tak poudur and baist it and yolk of egge draw throughe a strener and when they be rosted dry it at the greuyng up and endor hem with yolks of eggs and serue them furthe. [A Noble Boke off Cookry (England, 1468)]While there are several recipes for "pommes dorre" (golden apples) in other contemporary cookbooks, these two appear unique in that the pork is not ground and formed into meatballs before cooking.