[Transcript for page 206]

A good dish of stewed meat MBE
TAke 3 calves head and bolye them very tender and then take out all the bones and cut it in litell peces not to bige and put it in to a pot and put to it white wine and water halfe white wind and halfe wator to stew it in and then put in cloves and mace and nutmeg and salt and pickled oystors and a good many saseges and a good many sweet herbs as parsly and swee margrome and time and spinege and winter savory and vilet leaves and shred them adll prety small and put them all to your stewed ameat and a good pece of new sweet mutar then when it is all well stewed and relesed then take sume new butar and yeltks of eges and whit wine and so beat it all together till it be thick put in a few hole pepar corns in the stewed meat then: put in the white wine and eges and butar and poure it all over the stewed meat then cut slips of backen and lay one the tope of the stewed meat and lay [note: smudge] it up heaping in the midell of the dish then lay sume whit tostes round the dish and 6 or 7 good mary bones and setthem round the dish lay sume of the saseges on the tope of the stewed meat put in sume fime and savery in to your saseges make them with hoges flesh and befe sewet or you may make them of veale or befe or muten and it will bee very good put in 42 sherlots shred small and gancho [note: edge damage] rees shred small and the herbs shrd small
To make leman water
Still it as you doe your orenge water