43. Om pertrisen te bereyden
To prepare pardridges

[15] Om pertrisen te bereyden Neempt pertrisen ende [16] doet die braden aen eenen spet ende als dye pertrysen [17] ghebraden sijn so stoeftse in eenen pot met verckens [18] smoute ende met vleessope tsamen Daer na neemt aiuyn [19] ghefruyt wel cleyne ghesneden Dit salmen mitten per[20]trisen stouen mit greyne ende met eenen goeden deel suyc[21]kers Ende ueemt* dan broot dat gheherst es ende leuere [22] vanden kieckenen eest dat ghise ghecrigen cont. Dit legt [23] te weycke met vleessope ende temperet wel onder een. Dan [24] doeghet doer eenen stramijn ende doeghet ooc inden pot [25] metten pertrisen Dan doeter toe tghene datter toe be[26]hoeft dats caneel/ ghimbere/ cleyn cruyt/ naghelen/ grei[27]ne/ tempert dit met ueriuys ende wat souts dair inne [28] Dan eest volmaect


[15] To prepare partridges. Take partridges and [16] roast them on a spit and when the partridges [17] are ready stew them in a pot together with pork [18] fat and with meat broth. After that take fried [19] onion cut up small. One shall stew this with the [20] partridges with grains of paradise and with a good amount of sugar. [21] And then take toasted bread and chicken [22] livers if you have been able to get them. Lay this [23] to soften with meat broth and stir it well together. Then [24] put it through a sieve and put it also in the pot [25] with the partridges. Then put into it those things which belong to it, that is, cinnamon, ginger, cleyn cruyt, cloves and grains of paradise; [27] mix this with verjuice and some salt in it. [28] Then it is complete.