[Transcript for page 95]

Take a pint of claret wine store of sweet hearbs pan[note: edge damage] yelks of hard eges minced small currance capers lemon sliced suger vineger mace and cloves strong broth fryed to after and dish in claret wine:::
Jan An other way for to dres uders
Take the uders of ueale and perboyle and slice it a quantity of nutmeg time parsly 6 yelks of eges raw and so dip your eyes in it and fry it in clarified buter and rube the botom of the dish with a clove of garlike a litell vineger butar suger sume fryed tostes you have but thick that the uders ara fryed hash :::
Jan And other way For uders
Take 8 slices of thinn cut and lard it very thick though and take a pound of butar and fry them very browne and take a quantity of cloves and [?mace?] and so stew them very well together and dish them up with the capers or spinege sipets and a bundell of sweet hearbs and 3 or 4 anchoves :::
Jan And other dish of meat and a hash hott
Take the rest of your ueale and mince it with 3 marey bones and pine apell seeds with a litell grated nutmet with sume oysters onyons sweet hearbs sume yelks of hard eges and whites together and beat them together and clarefie your butar and put in your eges and dry like a tansey and so serve them up iwht your hash or other wise one a plate with a lemon squesed