52. Om een costelijcke spise te bereyden
To prepare a delicious dish

[16] Om een costelijke spise te bereyden [17] Neemt ionge kiecxkens met wat calfvleesch dat doet sieden [18] ende stouen ende alst tusscen beyde wel ghesoden es. So neemt [19] ghestooten amandelen ende sop vanden hoendren Dan set v a[20]mandelen te temperen Daer toe neemt een goet deel rooswa[21]ters daer met so doet dye amandelen doer eenen stra[22]mijn Dan doeghet in eenen pot doet daer veriuys [23] inne ende luttel witten wijn maer niet vele Dan neemt [24] ghestooten rijs al in poedere dat suldy mingelen met [25] rooswater. om als u spyse ofte potayge ouer tvier es [26] ende die siet dat ghise hier mede linghen mocht. Doet [27] hier toe seer veel suyckers ende ghi sult hen wat coleurs [28] gheuen met schoon sofferaen

[16] To prepare a delicious dish. [17] Take young chickens with some veal, boil it [18] and seethe it. When it is well boiled between both [when both are well boiled?], so take [19] ground almonds and chicken broth. Then set your [20] almonds to soak. One adds a good amount of rosewater to it. [21] So put the almonds therewith through a strainer. [22] Then put it in a pot, add verjuice [23] and a little white wine but not much. Then take [24] rice ground to powder, that you shall mix with [25] rosewater, so that when you put your pottage over the fire and boil it, you will be able to thicken it with this. Put into this a lot of sugar and you shall give it some colour with good saffron.