16. Om ghesouten visch te sieden alderhande
To boil al kind of salted fish

[23] Om ghesouten visch te sieden alderhande. Neemt [24] water dat niet heet en si ende sietten daer inne sonder [25] waueraten ende als hi ghesoden is so doetten wten sope [26] want hi en mach in sijn sop niet bliuen staende ten wa[27]re cabbillau dien moechdi laten staen op dat ghi wylt [28] in sijn sop Scelvisscen pladisen rivisscen alle soet visscen [29] harinc al dese voerseide visscen laetment staen in haer [30] sop want si nemen daer huer meeste natuere

[23] To boil all kinds of salt fish. Take [24] water that is not hot and boil it [i.e. the fish] without [25] flavouring and when it is cooked so take it out of the broth [26] because it may not stay in its broth, except for [27] cod, which you may let stand in its broth [28] if you want. Haddock, plaice, Rhine fish, all freshwater fish [29] herring, all these aforesaid fish one lets stand in their [30] broth because they take the best flavour from it.