[Transcript for page 141]

Wild jermander is and hearb that bears a very [edge damage] blew flower it is very good fo young wemen to boyle in their spone meat or in otmell caudell to bring them down:::
To Make pudings of muten or veale or lame or capon or chickens or partrige or fesant a very good way AB
Take any of thes sorts of meat and mince it very small and mingle it with befe seweet shreed very small then season it with cloves and mace or with nutmege and suger and eges and Rose water or sack and a litell salt and musk and amber greece if you please and curance and new milck and creame and boyle the creame take find manchat and grate it and put it in to the creame to soke the night befor you make your pudings let not the creame be to hot when you put your bread to soke in the cream then put it in to guts and tye them in  litell pudings as you doe your hogs pudings you make them of bolocks guts:::
To make otmell pudings
Take grats and lay them a soke in millck till they be very tender and then put to them nutmeg and suger and salt and eges  mace or nutmeg and Rose water and curance and new milck and cream and a litell fine man {edge damage] hat if you pleas let the creamd and milck boyle and befor you wit it to gether let the creme be but wor [edge damage]