36. Om te makene een subbelet tot gaffereyen van der gans ofte metten venisoene oft tot hamelenvleessche
To make a "subbulet" to geese intestins or venison or wether

[5] Om te makene een subbelet tot gaffereyen vander [6] gans ofte metten venisoene oft tot hamelen vleesche [7] Neempt broot gheweyct int tsop ende dat ghestooten [8] dan te samen doer ghedaen doer eenen stramijn ende [9] doet dat inden pot/ dan doetere toe wijn luttele edyckx [10] cruyt dat daer toe behoort ende sofferaen met soute. [11] Dan laet dyt alte samen wel sieden so suldijt legghen [12] in die ghesouten gaffereye soe eest volmaect.

[5] To make a subbelet for organ meats [usually liver and stomach] of the [6] goose or for venison or for meat of a wether. [7] Take bread softened in the broth and ground up [8] then passed together through a strainer and [9] put it in the pot, then add to it wine, a little vinegar [10] spices that belong to it and saffron with salt. [11] Then let this all boil well together; so you shall lay it [12] in the salted organ meats. So it is done.