32. Om te maken een bipeper tot hasen
To make "bipeper" for hare

[25] Om te maken een bipeper tot hasen Men sal nemen [26] eenen hase ofte oock calfvleesch ofte verckens vleesch [27] dyt moet ghebraden sijn aen eenen spet ofte op eenen [28] ruestere. Dan daerna moetmen onleden ende in [29] eenen pot wel stouen met swinen smoute ende in wat [30] vleesch sops Dan suldy nemen broot ende vander [31] leueren vanden voerseyden vleesche Dye suldi al[32]te samen mynghelen ende dan fruyten aiuyn in swij[B1v]nen smout Dan doeghet al in eenen pot tsamen. Dyt [2] sijn die specien daer toe dienende caneel/ greyne/ grof[3]fels naghelen/ noten muscaten Dit minghet te samen [4] met azine dan eest ghemaect

[25] To make a bipeper for hares. One shall take [26] a hare or veal or pork [27] which must be roasted on a spit or on a [28] roasting grid. Then after that one must cut it in pieces and [29] stove/stew it well in a pot with pork fat and in some [30] meat broth. Then you shall take bread and [some] [31] of the liver of the aforesaid meat. You shall [32] mix all this together and then fry onion in pork [B1v] fat. Then put it all in a pot together. These [2] are the spices which go with it: cinnamon, grains of paradise, cloves, [3] nutmegs. Mix this together with vinegar then it is ready.