[Transcript for page 200]

Take the rabets and flow them and then cut them in peces and boyle them tender and then poure one then butor and s parsly beat well together and sume salt and shreed the parsly very small and to pour the sace all over the rabets lay the heds in the midell of the dish Ashen res are and exelent sallet if they look very greene the picked must be boyled with whit wine veniger 
and wator and salt and put up when it is could in bunches: purslan stalks are a very good sallet they must be boyled tender and so pickled up: cowslips are a very good sallet put up with with whit wine and duger or bureg flowrs or bugis flowrs and clove gilliflowrs are and exelent sallet they must be put up wiht whit wine veneger or whit wine peas pickkled are a good sallet the pease called sickle peas when  and a good sallet the peas called sickle pea when they are very young and french beans are a good sallet in the winter and cornelians are a good sallet pickled and so are cherys pickled when they are greene and so are greene figes and so is small turnips cut in slices and horsh radish roots are a very grated good in wintor the root grated brome buds are a good sallet and soe are elder buds pickled up ad so are whit damsons befor they be ripe samper is and exelent sallet all so and so are the buds of nerstersenendicome and [note: smudge] so are potato aple