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
154. Snyte Rostyd
Sle hym as a plover pull hym drye let his necke be hole save his whingys let the hedde be on put the hedde in his shulder fold up his legges as thu dedyst of a crane cut of the whyngys rost hym & reyse his legges & his whyngys as of a henne & no sauce but salt.
This recipe is a match for recipe 91 from A Noble Boke off Cookry.
To rost a snytte tak and slay hym as a plouer and pull him dry and let his nek be hole saue the wings and let the hed be on and put the hed in the shulder and fold up his legges as ye did a crayne and cut of his winges then rost hym and raise his winges and his leggs and shulders as a plouer and no sauce but salt. [A Noble Boke off Cookry (England, 1468)]
There is also a related recipe in Two Fifteenth-Century Cookery-Books.
Snyte rost. Capitulum Cxx. Slee a snyte as a plouere, and lete hys necke be hole saue the wesyng; and lete hys heuede be on, and putt it in the schuldre, and folde vppe his legges as a crane, and cutt his wynges and roste hym, and reyse hys legges and wynges as an henne; and no sauce butt salt. [Two Fifteenth-Century Cookery-Books (England, 1430)]