73. Om een goede sause
To [make] a good sauce

[25] Om een goede sause. [26] Neempt calfvleesch ende ionghe hoenderkens alghe[27]heel dye doet syeden wel moruwe. Dan stoeft dye int [28] vleesch sop vanden seluen calfvleessche ende hoender[29]kens Dan so neempt gheschelde amandelen dye sul[30]di stooten in eenen mortyer ende al suldise duere doen [31] Als dye duere ghedaen sijn soe doeghet in eenen pot [*C4r] ende latet syeden ende doetter inne eenen redelijcken [2] deel suyckers Daerna neempt witten wijn met wat [3] veriuys dat minghelt wel te samen met bloemen van [4] rijs minghelter oock inne vleessop Dat doet te samen [5] oock duer Doet hier ooc inne wat souts so veel alst be[6]hoeft Dan ghietter dese sause op ende daer en bouen [7] stroyt tresie

[25] To [make] a good sauce. [26] Take veal and whole young hens [27], which you will boil until soft. Then stew them in the [28] meat broth from the same veal and hens. Then so take peeled almonds, which [30] you will grind in a mortar and you shall pass them all through [a sieve]. [31] When they have all been passed through put them in a pot [*C4r] and let it boil and put into it a reasonable [2] amount of sugar. After that take white wine with some [3] verjuice; mix it well together with rice flour [4], also mix meat broth into it. Also pass that through all together. [5] Add some salt, as much as necessary [6]. Then pour this sauce on and over it [7] strew aniseed comfits.