64. Pekel tot carpers
Pickle for carp

[22] Pekel tot carpers. [23] Neempt tvette vanden smoute oft vanden sope van [24] den vissche als hi ghesoden es als hi stait in sijn waue[25]raet. dan blaest het vetste af oft scheppet met eenen le[26]pele af Dan neempt mostaert ende onderruer et wel [27] Dan suldi dese sause rechten in saucieren

[22] Pickle [mustard sauce] for carp. [23] Take the fat [upper layer] from the oil or from the broth of [24] the fish if it was boiled[.] if it lies in its broth [25][.] Then blow the fat off or skim it off with a spoon. [26] Then take mustard and stir it well from underneath. [27] Then you shall serve this sauce in sauce dishes.