28. Om te maken een mandrice
To make a "mandrice"

[17] Om te maken een mandrice Neemt vette hoendren [18] ende sietse al gheheel in eenen pot datsi neit* en zijn ver[19]dronghen Ende als sighenoech sijn doetmense wt dan [20] neemtmen doren van eyeren en broot ontwee ghesto[21]ten met magheren sope ende niet doerghedaen. Dyt [22] sietmen dan in den pot metten anderen sope ende la[23]tent te gader sieden tot dat beghint te rinnen. Dan doet [24] men af die hoenderen. Hier af gheeftmen drooghe in [25] die schotelen ende tsop mit die sause daer bi gheset int [26] scotelen of in saucieren Ende wilt men soe maectmen [27] een sause van caneel ghimbere/ sofferaen ende een lut[28]tel pepers/ met luttel broots ende dat oock ghemaeckt [29] metten magheren sope Dit es volmaect

[17] To make a mandrice. Take fat hens [18] and boil them all whole in a pot so that they are not pressed down/together [19]. And when they are cooked enough one takes them out; then [20] one takes egg yolks and bread broken up [21] with thin broth and not passed through [a strainer]. [22] One boils this then in the pot with the other broth and lets it [23] boil together until it begins to stiffen. Then one takes [24] the chickens off. One serves [them] dry in [25] the dishes and the broth with the sauce set beside it in [26] dishes or sauce dishes. And if one wants, one makes [27] a sauce from cinnamon, ginger, saffron and a little pepper, with a little bread and that also made [29] with the thin broth. This is complete.