Recipe for Mussel Dish

Take and ſeeth muſkels; pyke hem clene, and waiſſhe hem clene in wyne. Take almaundes and bray hem. Take ſomme of the muſkels and grynde hem, and ſome hewe ſmale; drawe the muſkels yground with the ſelf broth. Wryng the almondes with faire water. Do alle thiſe togider; do therto verious verjuice and vynger. Take whyte of lekes and perboile hem wel; ſryng oute the water and hewe hem ſmale. Caſt oile therto, with oynouns perboiled and mynced ſmale; do therto powdour fort, ſafroun and ſalt a lytel. Seeth it, not to ſtondying, and meſſe it forth.

Take and boil mussels; pick them clean, and wash them well in wine. Take almonds and grind them. Take some of the mussels and grind them, and some chop small; draw the ground mussels with the same broth. Wring the almonds with fair water. Do all these together; add to it various verjuice and vinegar. Take the white part of leeks and parboil them well; strain out the water and chop them small. Add oil to it, with onions parboiled and minced small; add strong powder, saffron, and a little salt. Boil it, but not too thick, and serve it forth.