18. Om creften te sieden
To boil lobster

[21] Om creften te sieden Neempt water ende ghietent [22] op dye creften in eenen pot ende laetse sieden omtynt [23] half oft tot dat si root sijn als sy te haluen ghesoden sijn [24] Soe puert dat water af ende ghyet daer wijn op ofte [25] edic ende volsietse daer met als si volsoden sijn so gyet [26] dat sop af vanden creften ende legtse datse drooge lyg[27]ghen in een schotele op datse oock cuelen moghen ende [28] men brintse ter tafelen al drooghe. Dan setmen den [29] edick daer bi in sauchieren sommighe ghyeten den e[30]dick daer oppe ende desen visch eetmen achter na alle [31] anderen visch

[21] To boil crayfish/lobster. Take water and pour it [22] onto the crayfish in a pot and let it boil until it is about half [i.e. the original quantity] [23] or until they are red, when they are half cooked. [24] So pour that water off and pour wine or [25] vinegar on and finish cooking them with that. When they are completely cooked pour that [26] broth off the crayfish and lay them so that they are dry [27] in a dish, so that they may cool and [28] one brings them to the table all dry. Then one serves the [29] vinegar with it in a sauce dish. Some pour the [30] vinegar over it and one eats this fish after all [31] other fish.