59. Gruen sause tot ghesouten ryntvleessche ofte tot elfste in die vastenen ofte buyten der vastenen tot hamelenvleessce
To make a green sauce for salted beef or allis shad during Lent or outside Lent for meat from a wether.

[22] Om te maken een gruen sause tot ghesouten rynt [23] vleessche ofte tot elfste in die vastenen ofte buyten der [24] vastenen tot hamelen vleessce. Neemt petercelie sout [25] wittebroot ende stoot dat wel ontwee in eenen morsele [26] Dan neemt edic ende duennet wel daer mede Dan doe[27]ghet doer eenen stramijn oock met edicke. Ende alst [28] duer ghedaen es so doet daer inne pepere

[22] To make a green sauce for salt beef [23] or for shad (Alosa alosa) in fasting time or out of [24] fasting time for meat from a wether. Take parsley, salt [25] and white bread; break it up well in a mortar. [26] Then take vinegar and thin it well with that. Then pass [27] it through a strainer also with vinegar. And when it [28] has been passed through add pepper.