[Transcript for page 233]

[note: edge damage][?y?] tender an[?d?] [note: illegible] are [?n?]age [note: illegible][note: edge damage] 
[note: edge damage]it in small peces and the tunge then [note: illegible][note: edge damage] 
he eye hole then stew it and put in su[note: edge damage] 
the lickor it was boyled in and sume s[note: edge damage] 
vineger and sume cloves and mace an[note: edge damage] 
ege and a great handfull of parsly boy[note: edge damage] 
shred small and the brains boyled a[note: edge damage] 
me new butar and and a litell wh[note: edge damage] 
and when the meat is well stewed [note: edge damage] 
hen lay the other halfe of the calves he[note: edge damage] 
in the dish and first salt it well and [note:illegible][note: edge damage] 
it a litell cros and cross and bryle it[note: edge damage] 
and not burne it and then lay itin the [note:illegible][note: edge damage] 
and poure the stewed mat all over it [note: edge damage] 
[?d?] lay it up heaping in the midell and [note: edge damage] 
mber to put in your stewed meat first the[note: edge damage] 
yelks of 3 or 4 eges to thicken yours licke[note: edge damage] 
it is stewed in then have sume backen r[note: illegible] [note: edge damage] 
boyled and cut it in hansome rashers[note: edge damage] 
one the tope of the stewed meat: you may[note: edge damage] 
in stewed oystors in to your stewed [note: edge damage] 
sweet margrome if you pleas[note: edge damage] 
lay sipets first round the[note: edge damage] 
To Stew a nick of [note: edge damage]
m[note:illegible][?tan?][note: edge damage] good w[note: illegible][note: edge damage]