[Transcript for page 234]

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[note: page damaged on left side, top, and bottom] [note: illegible] or [?of?] [note: illegible]eace and cut it in steks [note: illegible] f a litell and then frye it in [note: edge damage] browne and then put it into a [note: edge damage]f and put in to the pan into the [note: edge damage] and licker it was fryed in shake in [note: edge damage] [note: illegible] fine flowre and fry it a litell and [note: edge damage]t it to stew withe the meat and a hole un [note: edge damage][note: illegible] put in sume claret wine and sume g [note: edge damage] then put in sume licker of the pot and put [note: edge damage] a bundle of hearbs as time and parsly and [note: edge damage][note: illegible]tor savery and when it hath stewed a good [note: edge damage]ile put in sume anchoves when it is ene redy [note: edge damage][note: illegible]en?der?] poure all the meat in to the pan a [note: edge damage][note: illegible] and frye it a litell and put in the ye [note: edge damage][?lk?]s of 6 eges well beat in to the pan and so [note: edge damage] [note: illegible]ak it all well together and then serree [note: edge damage][?t?] t[?a?]ke out the hole unijon and bundle of he [note: edge damage]put in sume cloves and mace and [note: edge damage]pepar in your meat when it is a stewi [note: edge damage][note: dashes appear slightly above this line] slices of orenge one the meat :::
[note: edge damage]ake Stewed veale a good way
[note: edge damage][?of?] meate and cut it in steks [note: edge damage][note: illegible] then p[?u?]t it [note: illegible] to a [note: illegible]