143. Om te bereyden gaffereyden van visschen
To prepare gaffereyden of fish

[8] Om te bereyden gaffereyden van visschen Neemt [9] thooft vanden snoecke ende braet dat op den ruestere [10] Ende neempt die muylkens ende dye leuere vanden [11] vissche ende capt dye in cleynen stucxkens ende fruyt [12] dat in die botere oft in raaptsmout Ende neempt den [13] roghe uanden snoecke dien doet doer eenen stramijn [14] Doetter oock suycker ende gimber inne. Dan doeget [15] stouen metten muylkens ende leuere. Als ghi dese spi[16]se ter tafelen dyenen sult so bestroyt met pour de duc

[8] To prepare gaffereyden of fish. Take [9] the head from the pike and roast it on the grid. [10] And take the cheeks and the liver from the [11] fish and chop them in small pieces and fry [12] it in the butter or in rape oil. And take the [13] roe from the pike; pass this through a strainer. [14] Also put sugar and ginger in it. Then set it to [15] stew with the cheeks and liver. When you shall serve this [16] dish to the table so strew it with poudre de duc.

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