according to discretion / take then a dish with thinly sliced bread / and pour that over it.

Pottage of chicken scraps.

Take cockscombs / wattles / little feet / little gizzards / little necks / little stomachs / little livers / chop them somewhat together when it is first boiled up a little / put it then in a pot / and stew it with some broth / some butter or fat / but little / add to it some meat broth / finely sliced / add to it some verjuice according to your discretion: in the time of grapes / or gooseberries / one might use the one or the other in place of verjuice / and a little mace with it / let it stew according to discretion / is wonderfully good / namely in the evening / for it does not overload. Of the salt I do not speak anywhere: it must be added everywhere according to discretion.

How one shall make chicory pottage.

Take the top and the best of the chicory having been cleaned well / boil it in clean water / until it is nearly enough: take it then out / let it stand to drain / put it then in a pot with some oil and water / or for those who wish in place of oil mutton-broth / with some butter / or other broth / add to it some pepper / saffron / and some currants / and stew it therewith. In place of currants some add verjuice to it: but because of their bitterness it is better with currants.

Other pottage of beet, borage and bugloss.

Take beet / borage / and bugloss / and other herbs / slice them finely together

[togeth]er / put it together in a Pot / or Kettle / let it stand on the fire / it shall bring moisture by itself / and when it were not enough / add mutton or capon broth to it / and if one wishes also some almonds pounded finely / some garlic or onion is very suitable to be added / or also in the time young nettles / and some unripe grapes / or gooseberries / and some pepper: some eat this as a spoon-pottage / some let it boil or stew more.

Other very good pottage.

Take all kinds of good herbs / as they first sprout / chop or slice them together / set them then on the fire with mutton / or capon broth with some butter / ginger / and a crumb / or also some rasped bread / and above all do not forget to put some garlic in it / sliced finely / let it boil until it seems to you to be enough.

Other pottage of cardoons.

Take cardoons / clean them well / boil them up once / let them drain / cut them then into small pieces / and take mutton or capon broth / put them therein / with some marrow / verjuice / pepper / and some rasped bread: it is very good and comforting.

Fish, and other neutral pottages

How one makes a Lombard egg dish.

Take six yolks of fresh eggs / beat them well finely / with some water / and under that