[Transcript for page 174]

To pickell Turnups for winter sallets a good way
ES
Take your pickell which you make for your figes will serve your own turnups if it be boyled : but the dill must be left out ondly take the yongest and the smallest turnups when the pickell is redey could and pare them and slice them as thinn as you can in round slices as you doe friters and put them in to the pickell and let them be covered over in it and lay them out as you pleas in sallets or if you pleas in a grand sallet as you doe your other things :::
To pickell Small greene figes for salets a very good way ES
Take the young figes which are about micklemus and take ofe their striges and set them one the fire and let them scald or boyle softly till they be tender and keepe them close covered that they may be greene and when they be soe then lay them one a cloth to dry and be quit could then have your pickell redy to put them in which must be made with water and salt furst boyled and scumed and white wine vineger put to it and when it is could put in your figes with dill betwene them and cover them one the tope with dill : this strigs as they grow : you may put them in such pickl