57. Jespi oft pappe tot capuynen
"Jespi" or sauce to capons

[C2r] Jespi oft pappe tot capuyuen. [2] Neempt doren van rouwen eyeren ende breectse wel [3] ontwee met eenen lepele in een schotele. Dan doetter [4] inne wijn. maer onderrueret wel te gader so dat nyet [5] en sitte ofte en verberre. Dan doeter inne sofferaen [6] ghimbere caneel ende potsuyckere/ ende latent dan sye[7]den tot dat wel binde Dit gheeftmen tsauons met ge[8]braden hoenderen Sommighe doender in die leueren [9] vanden capunen alse ghebraden es ende luttel pepers

[C2r] Jespi or sauce for capons. [2] Take yolks of raw eggs and break them up well [3] with a spoon in a dish. Then put [4] wine into it, but stir it well [from underneath] so that it does not set or burn. Then put in saffron, [6] ginger, cinnamon and pot sugar, and let it simmer [7] until it binds together. One serves this in the evening with roast [8] chickens. Some put the livers [9] of the capons in if they have been roast/fried and a little pepper.