44. Een sause tot conijnnen
A sauce for rabbits

[28 cont.] Een sause tot conijnnen [29] Doet conynen braden aen eenen spit ofte op den [30] ruester dan ontleetse met stucken so stoefse dan in eenen [31] pot mit swinen smoute ende met vleessope Om te maken [32] die sause so neempt broot ende leuere eest datter men [B4r] ghecrighen can dat tempert met vleeschsope ende dan [2] stampt dat broot metter leueren in eenen mortyer en[3]de doeghet duer eenen stramijn dan doeghet in eenen [4] pot Neempt dan daer toe/ caneel/ ghimber ende cleyn [5] cruyt/ dat tempert oft minghelt met veriuys. Dan [6] doet dit sopeloris al te samen ende doettere wat souts [7] in dan eest volmaect

[28 cont.] A sauce for rabbits. [29] Roast rabbits on a spit or on the [30] grid then cut them in pieces; stew them in a [31] pot with pork fat and with meat broth. To make [32] the sauce take bread and livers if one [B4r] can get them; mix them with meat broth and then [2] mash the bread with the livers in a mortar and [3] put them through a sieve, then put them in a [4] pot. Then add cinnamon, ginger, cloves and grains of paradise [5], which you mix or combine with verjuice. Then [6] put these sauce ingredients all together and put some salt [7] in; then it is complete.