10. Maect jeleye aldus
To make jelly

[31] Maect ieleye aldus Neempt snoecken lampreyen [32] carpers ende palynck. Syedet dese visschen in wijn. [A3v] maer snijtse eerst wel in stucken also cleyne als ghyse [2] hebben wilt Ende siet wel toe dat ghi den wijn sout eer [3] ghi den visch daer inne legt Als dese visch dan aldus ge[4]soden es Soe neemt den visch ende legtten op schoon [5] stroo ende laetten so cuelen Dan neempt den wijn ende [6] doeghet daer met duere eenen stramijn. Neemt ghe[7]broken/ galigaen/ ghebroken naghelen/ sofferaen/ no[8]ten/ ghimber/ greyne/ folie dit doet altsamen Ende in [9] den wijn so doet dye scellen van eenen vissche ofte dye [10] huyt van eenen palinghe mair eerst so waschse schoo[11]ne Dan so suldise cappen al ontwee ende so suldise sie[12]den met den visch sope seer wel Als dye wel ghesoden [13] sijn So suldise doer eenen stramijn purgeren en wor[14]pen dan die scellen wech Ende dese cruyden suldi duere [15] doen metten sope van den palynghe doer eenen stra[16]mijn op dat men wilt/ ende wiltmen ooc, men en derf[17]se niet duer doen. maer men saelt wel sieden Ende alst [18] ghesoden es soe sal men den visch in schotelen legghen [19] also ter ieleyen behoort Dats metten scellen nederweert [20] Dan salmen nemen die sause ende ghieten daer op dan [21] salmense setten daert coel es op datse wat stive Sy moet [22] wel ghesofferaent sijn Soe eest volmaect

[31] Make ieleye thus. Take pike, lampreys [32] carp and [conger] eel. Boil these fish in wine, [A3v] but first cut them into pieces as small as you want to [2] have. And do see to it that you salt the wine before [3] you put the fish in. When these fish are [4] boiled, then, so take the fish and lay them on clean [5] straw and let them cool like that. Then take the wine and [6] put it through a strainer. Take [7] crushed galingale, crushed cloves, saffron, [8] nutmegs, ginger, grains of paradise, mace and put this all together. And so put [9] the scales of a fish in the wine, or the [10] skin of an eel, but first wash it clean. [11] Then you shall chop it up and so boil it [12] with the fish broth very well. When it has been well boiled [13] so purge [drain] it in a strainer and then throw [14] the scales away. And you shall pass these spices [15] with the eel broth though a strainer [16] according to how you want it. And if you don't want, you don't have to [17] pass them through, but you must boil them well. And when it [18] is boiled so you shall lay the fish in dishes [19] the way that is correct for ieleye [jelly]. That is, with the scales [skin] underneath. [20] Then you shall take the sauce and pour it over, then [21] you shall set it aside where it is cool so that it stiffens. They must [22] be well saffronned. So it is perfect.