81. Om ael te bereyden
To prepare eel

[14] Om ael te bereyden. [15] Neempt den ael ende dien siet in schoon water Als hi [16] daer inne ghesoden es so doeten wte in een teyle ende [17] laetten wat staen cuelen Dan so doet hem af die vym[18]men ouer beyde die siden daer na legten weder inden [19] seluen pot daer hi te voren in ghesoden heeft Ende eest [20] int saysoen vanden gruenen cruide neemt eenen goeden [21] deel petercelyen ende sauie dye doet daer al rou inne ende [22] stekelbesien Dan neemt ghymbere ende stroyt dyen [23] oock inden pot Dan blaest daer dmeeste vet op van si[24]nen seluen sope dat ghi cont ende doeter inne eenen goe[25]den deel boteren. Alsoe settet op heete colen ende latet [26] daer met staen smoren tot dat cort genoech es Alst cort [27] ghenoech es so doeghet wte ende legten in een schotel [28] Dan stroyt daer op ghimber ende caneel te samen

[14] To prepare eel. [15] Take the eel and boil it in clean water. When it [16] has boiled in it then take it out in one piece and [17] let it stand to cool a little. Then take the fins [18] off it from both sides; after that lay it back in the [19] same pot where it was boiled before. And if it is [20] in the season of green herbs take a good [21] amount of parsley and sage, which you put therein all raw, and [22] gooseberries. Then take ginger and strew this [23] also in the pot. Then blow as much of the fat off [24] the same [its own] broth as you can and put therein a good [25] amount of butter. Set it thus on hot coals and let it [26] melt together until it has reduced enough. When it has [27] reduced enough so take it out and lay it in a dish. [28] Then strew over it ginger and cinnamon together.