136. Om te sieden alderhande visschen ghesouten of onghesouten
To boil all kinds of fish, salted or unsalted

[25] Om te sieden alderhande visschen ghesouten of on[26]ghesouten Ghesouten visch en salmen tsop daer af [27] niet waueraten noch op den suede laten werden maer [28] men sal den ghesouten visch int water ouerhanghen [29] al cout Ende den versschen visch salmen dwatere laten [30] opden suede sijn eermen den versschen vysch daer in[31]ne doen sal om te siedene. maer men sal dwatere wel [32] souten daermen den versschen vysch inne sieden wilt

[25] To boil all kinds of fish, salted or unsalted. [26] One shall not flavour the water of salt fish, [27] nor let it come to the boil, but [28] one shall lower the salt fish into [29] cold water. And one shall let the water come to the boil [30] before one puts the fresh fish therein [31] to cook, but one shall well salt the water [32] in which one wishes to boil fresh fish.

Hoeveelheden en tips (2 porties) Quantities and hints (2 servings)