[Transcript for page 126]

A Recait for trouts flownders soales or samon Trowts
Take a quantity of sweet oyle a litell faire water a few bay leaves a litell vieneger and clarifie it one the fire in a pan till it hath dune Rearning and so fry your fish stife and cut your saman in 6 peces and turne your fish over and over and dreane it very well then take a quantity of whit wine a litell large mace sliced ginger sume bay leaves a litell stronge broth elle and sume strong broth with the vineger with 3 or 4 lemons:::
To make Chewets
Take veale that is rosted and could or could capen or polet and mince any of them very fine with befe seweet then season it with nutmege and salt and suger and curance and the yelks of 2 or 3 eges and so mingle it all well together and bake it in a dish with puff past : you may make it with sweet breads of veale if you pleas Remember sume Rose water to put to it then strow suger and sorve it:::
===To make black sheeps pudings=== [Note: "Counts of Re" in margin]
Take sheeps puding bloud and put to it very good milck then take fine manchat and grate it let the milk be boyled and but worne when you put it to your bloud then put in one hand
full of very fine flower and season them with nutmeg and salt and sume time shread fine a
not very much and the yelks of 5 or 6 eges very well beaten and 2 whits then put them in
bolocks guts and tye them and boyle them put in [illegible] sewett