[Transcript for page 144]

To make a good renat
Take a very good renat of a cow [?calfe?] and let the cafe suck a bout 2 hours befor he be killed and then take the bage and scowre it very well and then put the curd in a dish and pick it very cleane and take the curd that will cut smoth and stampe the curd very fine then straine it with creame and then scowre the bage wery well at the first with spring water of runing water then put in the curd in to the bage and creame and sume blads of large mace and a handfull of salt and 2 or 3 new laid eges that are worme and crake them a litell round and put them in the bage and then prick it with a nedell and then put it in a litell crock and kube a good deale of salt one the renat or put brine to it and cover it close :::
To Stew oysters
Take largest oysters you can get and open them and save the lickor that comes from them and straine that and then set the oysters to stew in it with a blade or 2 of large mace and a litell salt and suger and nutmeg if you pleas and sume sack and and a good pece of butar and a few crums of manchet and so let it stew all well together and then serve them to the tabell lay sipets at the botom of the dish and round :::
To Stew oysters and other way