[Transcript for page 214]

How to Rost a lobster a good way
Take a good large lobster a  live and so tie it fast
to the spit and rost it a live and bast it well with 
butar and when it is very red all over then it is
rosted for the sace sume Anchove and butor beat
[?]ery thick and serve it to the tabell:::
A good dish of meat
Take a good many lams stones and flaw them
and cut them the long ways and wash them clene
and salt them then take coks stones and coks
comes and wash them well and boyle the comes before
you fry them you may fry the sweet breads
of veale amongst it all so fry them in butar and
sume butor beat thick for sace and so serve then fry 
sume of the lams liver cut in thinn slices and
lay it amongst the lams stones and comes and serve 
+ Sace for stewed carps and hot to boyle them
Take claret wine and cloves and mace and hole peper
and horsh radish roots and buter and Anchoves 
and sume gravey of befe or muten the carps bloud
must be put in to the sace if you have them a live
to kill them you must hang them up by the gills
and rune a knife thorow their taills and let them 
blead well then scall them very well and then
cut them in peces and so stew them with one quart
of claret wine and cloves and mace and hole
pepar and horsradish roots and gravey and anchoves