[Transcript for page 124]

hard eges and curance and Raisons of the sunne and dats and oringo Roots and canded orenge pells and sitarns and dryed cherys and Aprecoks and dryed plums then put in a good quantity of good new sweet butar and so make your pye and lyde it and bake it and when you draw it out put in a caudell mad of whit wine a cupell of the yelks of eges and suger and so serve it:::
An ege pye after the french fashon
Take about Twenty or thurty eges and boyle them till they be very hard and then put them [note: illegible mark] in a pye and season them with nutmeg suger and salt
and a few blads of large mace and curance and Raisons of the sunne and a great quantity of
new sweet butar and so bake it and serve it a good dish for lent take ondly the yolks of the egs
to put in the pye:::
To Souse Ells
Take the great silver ells that are  coth in floods are the best and sweetest ells take them and flay them and salt them 2 or 3 days and then bone them and Rowle them up like a coler of brane and sprinkle a litell nutmeg and salt as you Rowle it up and Roule it hard and sow it in a cloth and then make liker redy to souse it on take sume whit wine and a litell water and salt