20. Om te bereyden meerswijn metten pepere
To prepare harbour porpoise with pepere

[8] Om te bereyden meerswijn metten pepere Neemt [9] merswijn ende sietten in schoon watere ende scuymt[10]ten wel ende laetten sieden tot dat hy by na ghenoch [11] es Dan neempt broot ende berret dat wel swert sy en[12]de latet weycken in heet water ouer tvier ende dat der[13]dendeel vanden water edick ofte ten minsten dat vye[14]rendeel ende dat doeghet duer eenen stramijn metten [15] watere daerinne gheweyct es/ Alst duere ghedaen es [16] so hanghet ouer tvier dan so latet sieden ende doetter [17] inne poedre van caneel ghimber ende dit poedere sal [18] men minghelen te gadere met wijne ende luttel edicx [19] ende oock luttel sofferaens Dan latet aldus sieden en[20]de alst wel ghesoden es doet daer dan den meerswijn [21] inne dan so laetten wel sieden metten pepere ende ooc [22] wel binden dus eest volmaect

[8] To prepare porpoise with pepper [sauce]. Take [9] porpoise and boil it in clean water and skim it [10] well and let it boil until it is almost enough. [11] Then take bread and toast it until it is dark and [12] let it soften in hot water over the fire and a third [13] of the [quantity of] water in vinegar or at least a quarter [14] and pass it through a strainer with the [15] water that it was softened in. When it has been passed through [16] so hang it over the fire then let it boil and put into it [17] powder of cinnamon [and] ginger, and this powder [18] one shall mix together with wine and a little vinegar [19] and also a little saffron. Then let it boil like that and [20] when it is well cooked put the porpoise [21] into it, then let it cook well with the pepper [sauce] and also [22] bind well. Thus is it done.