[Transcript for page 171]

A recait to stew pigens from my cosen thornwell
When the pigens are dresed save the livers and hartes shread them very small then take twice the quantity of befe sewett if you have marow les will serve season it with pepar and salt and a litell nutmege sume sweet margrome and other sweet hearbs but not to much of them then mingle all up with a few crums of whit bread and the yelke of and ege so style your pigens in the brestes betwene the skinnes and flesh : if you have any meat left you may make it up in balles then cut some backen in thinn slices the bignes of rashers and lay under every pigen a slice with the brest downwards then cover them with water with a hole onyon and sume hole pepare when they are stued anufe then make a hole in the midell of the pan and put in a good pece of butar and so cadell it up thick then dish your pigens with the backen one them and poure the sace one them : you may leave out the bread and ege if you pleas in the stufing ondly make up the balls with it thus seasened you may put them in a [?]ye or bake them in a dish with past leaving out the backen :::
the cadling of it up thick is to put to it when it is redy to send in sume yelks of eges and butar beat very thick and so poured one the pigens :::
To pickell coucombers a good way: Anne
Take your coucombers and wipe them cleane and take a crock and lay at the botome sume dill and then your coucombers and then a laine of vine leaves and then coucombrs and at the tope dill and then fill it up w[note: edge damage] wine vineger and salt and a few hole pepar