1. Wit brouwet voor kippen- of kalfsvlees
White brewet for capons, pullets or veal

[A2r] Hier beghint een boecxken sprekende om alle manye[2]ren van spisen te bereyden so wel ghebraden als ghe[3]soden zee visch oft suet visch sausen of mettten specien [4] daer toe dienende ende ander dynghen daer nootelijc [5] toe behoeuende

[6] IN den eersten wildi maken een wit bruwet tot ca[7]puynen ofte tot kieckenen oft tot calfvleessce. So [8] siet die capuynen oft kieckenen oft calfvleesch ende neemt [9] tsop ende set dat alleene Dan so pelt amandelen ende [10] stootse in stucken dan soe tempertse metten sope van [11] den capuynen oft calfvleessche dwelck ghi hebt. Dan [12] soe doet die amandelen doere eenen stramijn dan sul[13]dy nemen ghymbere poedere wyt soe veel als v goet [14] duenct temperet dan met veriuys ende wytten wijn [15] daer suldijt laten opden suede sijn ende doendere dan [16] een goet deel suyckers inne ende syet wel toe dat van [17] passe ghesouten si ende alst wat ghesoden heeft soe set[18]tet in eenen sconen pot alleene. Als ghi dan dye capuy[19]nen oft hoenderen of calfvleesch dyenen wilt so legget [20] in een schotele ende ouerghietet met desen voerseyden [21] bruwet.

 

 

[A2r] Here begins a little book which speaks of how to prepare [2] all manner of dishes, both roast/fried and [3] boiled, seas fish or fresh fish, to be served with spices [4], and of other things which necessarily [5] belong with them.

[6] In the first instance, if you want to make a white brewet for [7] capons or for pullets or for veal, so [8] boil the capons or pullets or veal and take [9] broth [from it] and set that aside. Then so peel almonds and [10] pound them in pieces and then so temper them with the broth of [11] the capons or veal, whichever you have. Then [12] so put the almonds through a strainer (cloth) then shall [13] you take white ginger powder, as much as you [14] think good, then temper with verjuice and white wine. [15] There you shall let it cook and then [16] put in a good amount of sugar and look well that [17] it be salted enough and when it has boiled a little [18] put it in a clean pot alone. If you then wish to serve those [19] capons or hens or veal so lay [them] [20] in a dish and pour over them this aforesaid [21] brewet.