5. Om kimmeneyde te maken rouwe ofte besondere dat es dye sause alleene
To make kimmeneyde raw or special i.e. only the sauce

[22] Om kimmeneyde te maken rouwe ofte besondere [23] dat es dye sause alleene Neempt doren van eyeren dye [24] hert ghesoden sijn ende cruymen van wyttebroode te [25] ghadere ghestooten dit doet duer eenen stramijn met [26] wijne Dan neempt greyne/ ghimbere/ caneel te gadere [27] ghebroken ende meelsuycker met sofferaen doer ghe[28]daen ende doet daerinne luttel comijns. Dan es dye [29] sause volmaect Dan neemt ghesoden sulte ende ghe[30]soden lamprasen te ghader Sommighe nemen ghe[31]braden duyuen ofte ghebraden velt hoenderen ende [32] deylense in tween ofte in vyeren ende legghense alsoe [A3r] in een schotele. Ende dan salmen ghyeten dye sause [2] daer op/ ende dienense so ter tafelen.

[22] To make kimmeneyde, raw or separate, that is, [23] the sauce alone. Take egg yolks which are [24] hard-boiled and crumbs of white bread ground [25] together; pass this through a strainer with [26] wine. Then take grains of paradise, ginger [and] cinnamon ground together [27] and meal sugar with saffron mixed [28] through it and add thereto a little cumin. Then this [29] sauce is ready. Then take boiled sulte [salted pork neck] and [30] boiled young rabbits together. Some take [31] roast doves or roast partridges and [32] divide them in two or in four and lay them thus [A3r] in a dish. And then one shall pour the sauce [2] over it, and so serve it to the table.