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

and four ounces of grated bread, a little salt, a pound of sugar, and an ounce of cinnamon, pepper, cloves, and nutmeg. And when it has boiled well, strain it through a strainer, let it become cold, and store it. Instead of cherries, one may take gooseberries.

Sauce of Raisins and Prunes.

Take a pound of dry raisins and a pound of dry prunes, well washed and cleaned. Three pints of wine and three pints of vinegar, and three ounces of mostacciolen spice biscuits. Boil this together in a pot, and when it has boiled well, strain it through the sieve. Add then to it half an ounce of pounded cinnamon, an ounce of pepper, cloves, and nutmeg, and a pound of sugar. Put it then into dishes, and the sauce can keep itself for many days.

Another lovely little sauce.

Take four pounds of unripe grapes, pluck and clean them. Crush them, add to them a small cup of old verjuys and a crumb of white bread. Let it boil together and then strain it through the sieve. Let it become cold before you serve it to the table.

Royal Sauce.

Take three pounds of fine sugar, a pint of vinegar of Rhenish wine, but ensure that roses have been in it, and a small measure or half a pint of white wine, and a little whole cinnamon. Let it all boil together in a new leaded pot

pot, until it is enough. Let the pot be covered tightly, and verify if it is sufficiently enough. Cover it then with a dish. And if it is that it boils and bubbles, so that as soon as the boiling and bubbling ceases, it shall have boiled enough. Then serve it cold to the table. Ensure well that it does not bubble too long, for much depends on this. When it is now at the beginning of the boiling, one may add some cloves and nutmeg to it, and instead of a pot, one may well take a small kettle or small pan to boil it in.

Sauce of Quinces.

Grate the quinces without them being cleaned, with an ordinary grater, and pass this rasping together through the sieve until no more comes out. Put this in a glass bottle and let it stand for 8 hours long, until the thickest has sunk to the bottom. Take then the clearest off, and put it in a new pot, and for each pound of juice add eight ounces of sugar and two ounces of vinegar or Spanish wine. Let it then boil like the preceding one.

Sauce of Apples.

Take the apples, grate them as it is said of the quinces, also not cleaned. Make the juice ready and clarify it in the same manner. Add to it some vinegar and white wine, and for each pound of juice eight ounces of sugar, and let it boil as before.