[Transcript for page 10]

flowre a litell suger and salt take out all the 
hole spice and put the stufe in a thick cloth wet and well rubed with flowre that is fine boyle
it in the befe pot when it is redy lat it ina  dish 
poure one it a litell buter melted in creame and 
strow suger on it ...
A Recait To make a stumpe pye
Take a lege of veale sume part of the lenest of it cut ofe skine and sinews from it then 
beat it with a woden pesell and get redy so
much befe sewet as you think will serve 
the quantity of it get redy sume sweet herbes minced very small then mince all these together season it with grated whit bread a few
curance sume raisons of the sunne minced
small salt mace and nutmeges of each a litle 
quantity a litell quantity of suger then tak 
the yelks of 5 or 6 eges and mixe them together
git your cofen made redy and put this meat made redy their in put upon it curance and
raisons of the sunne hole lay a litell butur up
on them to keepe them from burning then close 
your pye bake it in a temprate oven neere upon two hours and if you pleas you may take
a litell whit wine or vargice beaten together
with butar and a litell suger put their in when you draw it out and so serve it to the table
you may mincce the yelks of hard eges and --