[Transcript for page 215]

and buter when [Faded Edge] and the blude befor put in to stew with it take the
hole spice and lay the heads in the midell the dish and then poure one all the sace one and serve them:::
To make sprell potage
Take sparagras when it is first cut in the spring
the yeare and boyle it in water and salt and some [faded edge] and mace and when it is well boyled then thick it [faded edge] with the yelks of eges put in a bundell of hearbs to your potage at first and when you serve it tak the hearbs out:::
To pickell cowcombers a good way:Mrs th[Broken Edge]
Take small cowcombers about bartellmetide an[Broken Edge]
wipe them cleane and put them in to a new crok[Broken Edge]
that will hould the brine well or pickell then tak[Broken Edge]
2 quarts of water and one quart of white wi[Broken Edge]
vinegar and put it together and put to it salt 
as much as you think will relesh the licker well
and put in sume dill tops and boyle the licker
a good while and scume it cleane and when
it is seething hot poure it upon your coucombrs
and cover them close and when the licker is
could then set it to boyle againe and poure it seething hot one the cowcombers againe
put the dill one the top of them and cover them [faded]