[Transcript for page 202]

Take your rabets and flaw them and then turne up the legs as you doe when you rost them and let the hine leges lye as they doe when you rost them and then cut a bout 2 or 3 inches at each side of the taile and then rune a skure thurow the head and so stick it up right and tye the taile up to the head with a packthrid and so boyle it and so it lyes as if it weare at squat and when it is boyled take for the sace a great many onyons in a dish and buter beat thick a mongst them and take a pece of an oynon and lay a peace at each side of the head and stick them like ears and then pure the onyons and butor all over the rabets lay 2 or 3 in a dish and so serve them:: you may make any other sace to them as you like best or ondly parsly shred small and butor beat thick and so set the rabets up and so poure the butor and persly all over them and so serve them:::
How To Bake Reed Deer a good way AL to keep halfe a year or more very good
Take the red deere and cut it in litell bits and then beat it very small in a stone mortor and beat it very fine then put it [?befe?] sewet and so stamp it together till it be very fine and very fatt and all well stumped together and then bake it in a pot in the over with good store of butor but seasen it w