[Transcript for page 125]

and a bundell of sweet herbs as time Rosmary [edge damage] parsly and boyle it very well and scume it very Cleane and then put in the ells and let them boyle till they be very tender and then take them ofe lickor and all and let it stand till it is could and then put them in and earthen pan lickor [note: illegible mark] and all and when they are soused then cut a color in 2 or 3 peces and set it in a dish as you doe brane and stick a Rosmary strigs in them or lorell or bays to garnish the dish and serve it with vineger this is a good way
For a losness proved
drink a sponfull or 2 of Repat such as you make for your ordnery cheses that which is in the bage sume of the curd and thinn together and it will stay it
To Bryle or fry ells
Take ells and cut ofe there heads and pull out their guts and then kearne them on day befor you eat them and then cut them in hansome peces and then fry them in good butar and put buter beat thick to them for sace and so serve them if you bryle them you may sk [edge damage] re them up Round and so bryle them hole if they bee not very bige you may cut them a litel as you doe bryled meat if you pleas let them not be flaed but when you Serve them lay the whit sids upermost and butar for sace:::