Caboges
Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an þanne presse hem on a fayre bord; an þan choppe hem, and caste hem in a faire pot with goode freysshe broth, an wyth mery-bonys, and let it boyle: þanne grate fayre brede and caste þer-to, an caste þer-to Safron an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw þorw a straynour, and caste þer-to. An whan þou seruyst yt inne, knocke owt þe marw of þe bonys, an ley þe marwe .ij. gobettys or .iij. in a dysshe, as þe semyth best, & serue forth.
Take nice cabbages and cut them and pick them clean and wash them and parboil them in clean water, and then press them on a clean board, and then chop them, and put them into a clean pot with good fresh broth, and with marrowbones, and let it boil. Then grate good bread and put it (into the pot) and put in saffron and salt, or else take good gruel made of fresh meat, strain it, and put it (into the pot). And when you serve it in, knock out the marrow of the bones, and lay 2 or 3 gobbets (small chunks) of the marrow in a dish, as seems best to you, and serve it forth.
Reconstructions
