[Transcript for page 128]

How To make a bors flesh pye or hogs flesh pye
Take the butock peces an beat it very small in a morter and pull out all the sinews then seson it with pepar and salt and then lard it with the fat of sume of your chins and then cut it in long slips about hafe and inch broad and so lay it and then lay a laine of your hogs flesh or bors flesh and then lay in your lard all one way and in longe peces cras the pye and then alaine of hoges flesh and so alaine of lard againe and so doe till the pye be full and flesh upermost let it all be well seasned with pepar and salt and then make a great Round pye and fill it with butar and make a tunell you may lay your flesh in claret wine the night befor you make your pye lay a mark shich way the meat must be cut cut it that it may be cut the cross way way the fat that it may cut well leane and fat and when it is c could it may be eaten or you may may keepe it all the crismas to come in to helpe fill the table for the second corse and when you cat it serve musturd and suger with and stick bais about it:::
To make A hare pye a good way
Take 2 or 3 hars and flaw them and wash them very cleane and cut the flesh from the bons