19. Om te bereyden willocxen
To prepare whelks

Om te bereyden willocxen Neempt willocxen ende [A5v] wascht dye herbe wel. Dan worptse int watere ende [2] sietse wel metten schulpen alsse wel ghesoden sijn So [3] trectse wte haren sculpen ende snijt haer hen hooft af [4] Dan wrijftse wel met soute ende dese eetmen metter [5] petercelien ende mitten edicke Den edyck gheeftmen [6] daer toe in sauchieren maer dat en behoort alsoe nyet [7] men soude den edic daer op gieten ende etent so achter na

To prepare whelks. Take whelks and [A5v] wash them hard indeed [scrub them]. Then throw them in the water and [2] boil them well with their shells until they are well boiled. So [3] pull them out of their shells and cut their head off. [4] Then wring them well with salt and one eats these with [5] parsley and with vinegar. One serves the vinegar [6] alongside in sauce dishes but that is not correct. [7] One should pour the vinegar over and eat them so afterwards.