[Transcript for page 145]

Take good large oysters and open them and [note: edge damage]ve the licker and straine it from the gravell and then put in the oysters and stew them in it a while and then put in a litell salt and sume large mace and so let them stew a good while and then put in sume crums of manchat grated and a good pece of new butar and then lay sipets round the dish and so serve them to the table :::
small [?shrips?] guts are very good to put sasege stufe in when you fry saseges fry them in the pan with out any fat at all and so fry them browne and crupe and so serve
wild Carat alle A very houlsom drink to put it in instead of hops and so boyle it in the wort it is caled dackas alle it is very good for the stone
Take  a gallon of the tops of wild carats to 6 gallons of wort and boyle it well :::
Another way to make it is three quarters of a pound of dackas to twenty gallons of worth and so boyle it well together and drink it as you doo alle :::
To Stew a knuckle of veale or any other veale
Take veale and cut it in litell peces and if it be a knuckle chope it in litell peces and put water to it and salt and scume it cleane then put in sume blads of large mace and hole pepar cornes and when it is allmost stued put in a pece of buter and the yelks of 3 eges well beaten and put them to the meat and sture it well and serve