[Transcript for page 127]

you may if you pleas bake your puding st[illegible] [edge damage] issh and bake it and serve it:::
To make Mrs gads saseges
Take the leanest of a lege of porke and cut out all the sinews and put to it as much befe sewet shred shred it all together very fine then season it with salt and nutmege and a litell ginger and sume time shreed very fine and then put in 2 or 3 yelks of eges well beaten and but one  whit to make it slipe in the guts then fill them with a tinn tunell and make them in links and so hange them in the chimny or neere the aire of the fire and then fry them or boyle them in a pan without any frying:::
And other way for sasegs
Take hoges flesh the butock peces and perboyle it and shreed it very fine with sume of the hogs fatt and season it well with pepar and salt and a good deale of saige and so mingle it all well together it will keep good forth might or three weeks and when you serve it worme sume in a dish and lay sipts Round the dish at the botome and so[illegible] it:::
To make your hogs guts very cleane and thinn take them and scrape them very well but take great care that you doe not scrape holes in them you may scrape them as thinne as cane for your saseges they will bee never the betar and hould the the meat well an [illegible] when you bryle them you may bryle them in tinn pann