40. Om te maken galentijn totter vloten
To make galentine with ray

[13] Om te maken galentijn totter vloten. Neemt den visch [14] ende sietten Dan laetten worden cout ende legten [15] dat hi wel versipe soe dat hi niet nat en bliue. Ende neemt [16] dan broot dunne ghesneden dat suldy wel hersten tot dat [17] wel root es dat suldy in stucken stooten in eenen mor[18]tier Alst wel cleyne ghestooten es soe suldijt duer ee[19]nen stramijn doen met wine ende met edycke. te we[20]ten die twee deel wijn ende dat derdendeel edick Dyt sul[21]dy al te samen laten sieden met sofferaen niet al te ho[22]ghe ofte seer gheverwet Ende dit salmen laten sye[23]den tot dat dick ghenoech es Men moet dicwijls rue[24]ren so dat niet en sitte oft oock niet en verberre. Maer [25] sommighe dye wyllen en siens nyet ende es oock wel [26] alsoe goet onghesoden als ghesoden. Alst dan gheso[27]den es so salmen doen vanden vyere ende rueren tot [28] dat cout is. Daer na gheeft men hem cruyt ende [29] galigaen alder meest. want den naem daer af ontfaen [30] heeft galentijn. Ende men doetere alsoe veel [31] cruyts toe alsmen wilt na darment sterck hebben wylt [32] Dan legt men den vysch daer inne al drooghe dat hy [B3r] niet nat en si ofte men leyt den vysch in schotelen ende [2] recht die sause daer op. Dan stroyet men met caneels [3] Dan eest volmaect

[13] To make a galentijn for ray. Take the fish [14] and boil it. Then let it cool and lay it [15] so that it drains well and does not remain wet. And then take [16] thinly sliced bread which you will toast well so that [17] it is nicely brown; you will break that up in a mortar. [18] When it has been beaten small you shall put it through a [19] strainer with wine and with vinegar, to wit: [20] two parts [thirds] wine and the third vinegar. This you shall [21] let boil together with saffron, not too highly [22] or strongly coloured. And one shall let this boil [23] until it is thick enough. One must stir [24] it often, so that it does not stick or burn. But [25] some prefer [not to] and do not boil it and it is therefore [26] as good unboiled as boiled. If/when it is boiled [27] one shall take it from the fire and stir it until [28] it is cold. After that one puts in the spices, and [29] galingale the most, because galentijn is named after it. [30] And one puts in as much [31] spice as one wishes to have it strong [i.e. spice according to the strength desired]. [32] Then one lays the fish in it all dry so that it [B3r] is not wet or one lays the fish in dishes and [2] serves the sauce over it. Then one strews cinnamon. [3] Then it is finished.