[Transcript for page 140]

A dish of stewed meat of veale caled a gipsey pye
Take a pece of a fillet of veale and cut it in thinn slices and put it into a dish and stew it with a litell watr and salt and a blade or two of mace and 3 or 4 pepar cornes and when it is stewed anufe put in a pece of new sweet butar and so serve it:::
To stew a dish of could Rost befe
Take sume thinne slices of could Rost befe and salt and leane and put it in a dish and and put it a littel faire water and a good deale of gravey of befe or of muten and sume salt and a hole onyon and 2 or 3 strigs of Rosmary and so let it stew a good while and then lay sipets of whitebread at the botome of the dish and when you serve it take out the strigs of Rosmary and so serve it:::
For The tooth ache
Take musturd and tye it up in a fine clout and lay it to the aking tooth and it will doe much good:::
A lege of muten to eat could [illegible smudge]
Take a very good large lege of muten and pouder it very well till it looks as greene as grass and then boyle it and send it in as your neats tungs with musturd and suger and dres it up with lorells or bays and eat it could:::
Surope of holey berys are and exelent thing for the the cofe proved and for a chine cofe:::