[Transcript for page 203]

with pepar and salt first and put in [note: edge damage] past o crock or pot and let it be well baked and then yout ake it out of the oven then take it out of pot and lay it hansomly in a bason or large pa[note:edge damage] that is deepe and be sure to take it up with out an gravey with it and then lay it hansomly in the bason and then melt sume butar and put all over the venison in the bason that it may be healed all over with butar let the butar be well clarefied that none of the sullege may be put to the venision and t[note:edge damage]hen set your basons of venison be set in a coll d place and so you may keepe it a good a long time and then serve it to the tabell or cut it our in slices and serve it with mustard and suger:::
The best way to rost a hare
Take her and flay her and wash her well and then bast her with good sweet creame and make a good puding and put in her belly first make it with grated bread and nutmeg and suger and eges and suet and curance and wet it with cream or milk and make a soft puding of it and sow up the belly of hte hare and for the sace butor beat thick and serve it:::
white quince cakes made with litell lumps in them now most used and maks them eat quicker and well and much betar than others:::
To a great pain in the head take a3 plantan root and wash it them very cleane and so eat it