68. Gruen loock tot palinghen
Green loock for eels

[19] Gruen loock tot palinghen [20] Neemt den palinck ende sietten wel. Dan doeten wt [21] sinen sope ende laitten coelen Dan suldi nemen broot [22] loock petercelie ende sout stoot dan dese vyer dinghen [23] wel altsamen Als die ghestooten sijn so doetse doer ee[24]nen stramijn met edicke Dan ghiet daer oppe tvette [25] vanden palinghe Als ghijen rechten wilt. soe ghyet [26] dloock op sinen palinck

[19] Green loock for [conger] eels. [20] Take the eel and boil it well. Then take it out [21] of its broth and let it cool. Then you shall take bread [22] garlic, parsley and salt. Grind these four things [23] well together. When they are ground pass them through a [24] strainer with vinegar. Then pour fat from the [25] eel over it. When you want to serve it, pour the [26] loock over its eel.