[Transcript for page 143]

Take spring water and salt and so souse y[note: edge damage] thorne back in it you must chang it often if yo[note: edge damage] keepe it very long let your thorne back be boyled well and tender with water and salt and whit wine veniger and a bundell of hearbs as time margrome and parsly and rosmary and when it is well boyled pell ofe the skinne that locks black and then put it in the sousing when it is could :::
To make Tostes or pudings
Take fine manchet and cut it in round tostes and dipe them in sack and then fry them in buter and for the [?sace?] buter and sinamon and suger the bread must be cut prety thick and new bread that is not a bove a day ould is best: then lay 6 or 7 in a dish and strow suger and serve it :::
To make Tostes and other way
Take whit bread that is new and light and cut them in round slices and dipe them in creame and fry them in butar and so serve them 7 or 8 in a dish :::
Shred pyes
A Bolacks hart is very good to make shred pyes and hart and kidnys together shred with befe sewet is very good and season them as you doe your shred pys :::