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Folio page 130v, Scribe's page 282.

& bone it, & cutt it in thinne Slices, & putt it into a frying pan
with the Braines & Eyes, and fry it with fresh Butter. When it is
fryed enough take out the Butter, & putt in ? of a pint of Creame,
mingle with 3 Spoonfull of Verges, & 3 Spoonfull of Clarrett Wine,
[& ?][...]
[...]The missing lines have been scribbled out. so shake it well & serue it up with Sippetts.

There are random markings on the left hand side of this recipe.{+} To Fricasse a Chicken.Madam Cardonell A Ffan"A Ffan" of the attribution, which appears in the left hand margin beside the title of the recipe, is written in a different hand than the body of the recipe and is written in lighter ink or in pencil.
Gaps in this recipe are due to lines or sections of lines being scribbled out.Take 6 Chickens that be fatt & young, flay them & cutt them
in pieces as bigg as Wallnutts with Liuer Gizard & Head, wash
them and putt them in a frying panne, couer them with water, &
when they be parboyled putt in a quarter of a pound of Fresh Butter
& turne them often in the panne, & fry them till they be almost enough
have ready [...] 2 Spoonfull of Verges
[...]two On-
jons whole, a little leaues of Time, & Marjoram[...]3 yolks of eggs"3 yolks of eggs" is in different hand than the body of the recipe.
[...] Beat your Eggs very
well, & powre all this into the Panne, & shake them well together,
but not ouer the Fire for fear they curdle. If You fry them right
there will be no liquour left before you put in the Egs, but very moist
which they must be. If You will You may fry Oysters with your
Chickens.
>
{+} To Fry Hartichocks.St. Don Stowell A FfanThe attribution, written in the left hand margin beside the recipe's title, is written in two different hands, both different than the body of the recipe. "A Ffan" is written in the third hand.
Take 4 Hartychockes cutt of all the Leaues then cutt the bottoms in
little pieces as bigg as a great wallnutt, putt them into a frying pann
with some fresh Butter & fry them till they be enough the which
You shall knowe by their being soft, then fry some parsly with them
that they may only be crispe to serue them in with the Parsley upon them.

X To Fricasse Pigeons Mrs. Cardonell. A Ffan The attribution, written in the left hand margin beside the recipe's title, is written in two different hands, both different than the body of the recipe. "A Ffan" is written in the third hand.
Take 8 Pigeons scald them cutt them in little pieces no bigger then
a Wallnutt with Liuer Gizards & Head, so fry them according to the
foregoing Receipt for Chickens. Thus you may fry Lamb or young Rab:
betts.

131r: ADDED UNDER ELIZ ABOVE
James Bigley:

Folio number 131, Scribe's Page 283.

Mrs. Cardonnells Receipt to sowce Pigge or Turkie.
There are four flourishes alongside the left margin in no particular order. They appear at first glance like the apothecary symbol for "ounce" but it's more likely that the hand of this page was simply trying out the ink pen in the margin.

{+}

oTake a fatt Pigg of a Month old scale it, & gutt it, then cutt of
the Head close by the Eares & the feete, cutt it in the middle & bone
it, then lay one side upon another & Sprinkle a little Mace & Salt
betwixt, then rowle it up as you doe branne & bind it with filletting
or sowce it in a cloth. To two Piggs you must putt 3 pintes of white
wine & a gallon pinte of Water, putt in a handfull of Salt, a pennyworth
of Mace, a pennyworth of Clover & a whole nutmegg, boile it till
you putt a knife through it, then take it of & let it stand a night
or a day in sowce, and so eate it with Vinegar;

For the Turkie you must only cutt of the Leggs & the Pinions, & take
out the Brest bone, If your turkie be not fatt you may if you will
lard it.

To Sowce Eeles
{+}
Jene Dickinson.o
A FFan
This recipe has an attribution for A FFan in the left margin and it is written in a different hand than the one in the recipe. Also, there is an additional attribution that seems to have been put in before A FFan's, because it's written in the same hand as the recipe. This attribution is given to Jene Dickinson.

Take the biggest Eeles you can gett, rubb them very well in Salt,
then wash them very cleane, severall Times, till the slime be quite gone,
cutt of their Heads & slitt them, take out the String in the back & their
gutts, and scrape them very cleane within, cutt of their tailes, then lay
Lemmon, Mace & Salt in them all along as much as you thinke fitt, &
rowle them up like a Collar of Branne, & bind them with filletting,
To 6 Eeles take a pint of white wine, a pint of water, & a quart of
Vinegar, Bay Salt, a Handfull of Rosemary, Time and Marjoram, Bay
Leaves, Pennyryall, Winter Savory of all a great Handfull, boyle all these
with the Eeles, till you can thrust a straw through them, then take
them up and putt them in a stone pott. After 2 daies sowcing they
will be fitt to eate. If they be right done the Sowce drinke will be a
hard jelley.

To make a Cold Hash
A FFan X
This recipe has an attribution in the left margin that is written in a different hand than the recipe.

Take a cold Capon, slice it in little thinne slices as bigg as a Beane,
then take 2 Lemmons, rinds and all, & shred them very small, 1/4 of a pinte
of Capers shred 1/4 of a pint of Broome Budds, 3 Anchoves shredd very

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HillaryNunn

This page was originally transcribed by Elizabeth Emerson and James Bigley as part of an EMROC transcription project in 2013 at The University of Akron.