Koock-boeck oft Familieren kevken-boeck : leerende hoe datmen alderhande vleesch, vogelen, ...

has been pounded very small, add to it half an ounce of ginger pounded small. And if the nuts are dry, you shall set them to soak in clean water until they are somewhat swollen and one can peel them. It would also be good if one pounded a piece of a turnip or pounded cabbage into it. It gives a fragrance, but it is not necessary.

Take parsley, leaves of spinach, sorrel, pimpernel, and mint. Pound it in a stone mortar together with some grated bread under it. And when it is pounded, add a little pepper and salt to it according to discretion, and some vinegar until the sauce is of proper thickness. And if it is well pounded, one does not need to strain it; otherwise, one does it through a strainer. One may also pound some small leaves of grapevine shoots into it.

Take red grapes, pull them from the stem and throw them into an iron kettle. Break them a little and let them stand boiling by a proper fire for a long time, the space of an hour. Then strain it all, and to each pound of sauce add half a pound of fine sugar, and add some salt to it and whole cinnamon. Let it then boil again by a slow fire, skimming it always until it is well boiled, then you will be able to store it in bottles or pots.

Pound sour grapes and strain them, and into that juice add white bread crumbs until all the juice is absorbed. Pass it then through the sieve, add then some sugar, saffron, pepper, and salt to it. Let it then boil for a long time until it becomes like a sauce. This shall one use on some lamb's heads or others, roasted in the pan, or it may serve as a sauce.

Take a pound of apples, take out only the seeds with the core, pound them then in a mortar with four ounces of onions roasted under the ashes, and four egg yolks, and three ounces of crumbs of white bread soaked in vinegar of roses and red wine. And when it has all been well pounded together, then strain it through the sieve and put it in a kettle with four ounces of orange juice and some verjuys or new must, and a half pound of sugar with it. Let it boil, and serve it warm or cold to the table as it pleases you, with some sugar and cinnamon sprinkled on it. One may also take, instead of onions, juices of boiled leeks.

Take four pounds of cherries, when they are not yet too fully ripe, and let them boil in a pot with a pint of verjuys and an ounce of grated mostacciolen spice biscuits,