49. Om een sause op palinghen
A sauce to eel

[14] Om een sause op palinghen [15] Neempt palinghen ende doet hen die huit af Dan snijt[16]se met schoonen stucken ende fruyt aiuyn metter peter[17]celien Dan stoeft daer met uwen palinck al inden sel[18]uen pot Dan suldi nemen geherst broot dat suldi legghen [19] te weycke in pureye van erten. Dan doeghet doer ee[20]nen stramijn Alst duer gedaen es so suldijt doen in eenen [21] pot ende doet inne dese specien gimber caneel ende sofferaen [22] om hem scoon verwe te geuen ende temperet met veriuys.

[14] To make a sauce for [conger] eels. [15] Take eels and take the skins off. Then cut [16] them into nice pieces and fry onion with parsley. [17] Then stew them with your eel in the same [18] pot. Then you shall take toasted bread which you shall lay [19] to soften in puree of peas. Then pass it through a [20] strainer. When it has been put through you shall put it in a [21] pot and put into it these spices: ginger, cinnamon and [enough] saffron [22] to give it a good colour and mix it with verjuice.