4 Again of a good sauce
If you would make a good, masterful sauce, take parsley and pepperwort (pfeffer kraut, probably lepidium latifolium may also be satureia hortensis) and sage and muskwort leaves (pissen pleter, could also mean chard) as many as you wish and chop it up small together. Catch dew in a cloth early in the morning and lay the herbs in it, and leave it to dry in the sun so that it becomes dry as dust. Then put it inside a bladder and whenever you wish (to have it) throughout the year, moisten it with wine or vinegar like any other sauce etc.
This recipe again has a close parallel in the first section:
8 Another sauce.
If you would make a good May sauce, take parsley and pepperwort (pfeffer kraut, probably lepidium latifolium, may also be satureia hortensis) and sage and muskwort (bisempleter, prob. Adoxa moschatellina) as much as you wish and chop them all together. Catch the dew in the morning in a cloth and lay the herbs in that. Lay it in the sun so the dew goes away and then let it dry as soft as a syrup (?). Store it in a bladder, and when you wish throughout the year, moisten it with wine or vinegar as another sauce.
Clearly the ‘syrup’ here is a scribal error. This is why parallels are so useful.
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.