62. Sause tot carpers
Sauce for carp

[7] Sause tot carpers [8] Neempt cruymen van broode gheweyct in edyck ofte [9] in vissop wel ghestooten ende met edyck doer gedaen [10] doer eenen stramijn dat doet sieden mit sofferaen Dan [11] doetter oock inne ghefruyten/ aiuyn/ cruyt edick sout [12] ende laet alsoe volsieden Alst ghesoden es so gyetet op [13] ten visch dan eest volmaect. Sommighe doen daer in [14] rosinen oft vighen in stucken ghesneden.

[7] Sauce for carp. [8] Take breadcrumbs softened in vinegar or [9] in fish broth, mashed well and passed through [10] a strainer with vinegar. Boil it with saffron. Then [11] also add fried onion, spices, vinegar [and] salt [12] and let it boil enough like that. When it is cooked so pour it over [13] the fish. Then it is ready. Some put into it [14] raisins or figs cut in pieces.