98. Om te maken pasteyen van capuynen dye ontleet sijn
To make pies of capons which have been cut in pieces

[8] Om te maken pasteyen van capuynen dye ontleet [9] sijn Neempt capuynen ende die ontleet ende legt dye so [10] in die randers: ende legt daer inne vet oft ruet vanden [11] rinde Maer eer ghijt vult in dye randers soe moetijt [12] wel cleyne al in stucken cappen Dan doeghet in dye [13] pasteyen ende doeter toe merch van rynderen gheso[14]den doren van eyeren ende laerdeert dit mit groffels na[15]ghelen Doettere oock inne luttel ghimbers/ caneel sof[16]feraen ende suyckere. Die voerseyde specien moeten [17] al in poeder sijn Dan stroytse al in die pasteye Maer [18] daer moet redelijck suycker in sijn.

[8] To make pies of capons which have been cut in pieces. [9] Take capons, cut them in pieces and lay them thus [10] in the [lidless] pie shell: and lay therein fat or tallow of [11] beef. But before you fill the pie crust with it you must [12] cut it in very small pieces. Then put it in the [13] pies and put thereto beef marrow, hard-boiled egg yolks and stick it with cloves. [15] Add also a little ginger, cinnamon, saffron [16] and sugar. The aforesaid spices must [17] all be in powder. Then strew them in the pie. But [18] there must be a sensible amount of sugar in there.