2 A sauce of chives (abslag)
If you would make a sauce of chives (or shallots – the word aschlach derives from ascalonica), pound it with salt and mix it with wine and with vinegar, and pour it with roast beef, that is very good etc.
This recipe from Section 2 has a parallel in Section 1:
6 Of a sauce.
If you would make a sauce of chives (aschlach – may also mean shallots), pound them with salt and mix that with wine or with vinegar and press out the sauce from it. This is good with beef roast.
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.