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Folio Number 136v, Scribe's Page 294.

This recipe begins in midsentence and continues from Folio Number 136r, Scribe's Page 293.

lay a lay of [Hearbe &] Spice & then a row of Fish, & then
spice and He[a]rbs againe, and so till all your Fish is in, then
powre in halfe that which is left, & on the sixt day if there be
roome putt in the rest, if not within 2 or 3 dayes longer there
will be roome for the Fish will drinke up all the liquour, & then
stopp it up close, the lesse Ayre comes in it the better, & after 8 or
10 daies it will be fitt for your use, then put in 2 pennyworth
of Saffron. The hand switches here, and it appears this last line in the recipe has been added in later. and 3 Cloves of Garlicke if you willThere is a flourish at the end of this line.

To make a Beefe Pye.
X
Lady Lucas.
A Ffan
There is an attribution in the left margin for Lady Lucas and A Ffan which seem to have been written in the same hand as the recipe.

There appears to be a large X through this recipe, however, it's faded and just seems to have bled from the facing page.
Take 4 pound of the leane of Buttocke Beefe 3 pound of the best
Beefe Suett, shredd them small with a shredder, then beat it well in a
Stone Morter; then season it to your liking with Pepper Salt & Mace
beaten, then make it up with your Hands either Square or round,
then sowe it up in a Cloth streight in that fashion you would have
it, & steepe it a night in Vinegar; next day presse it sixe houres
with good weight upon it, then take it out & putt it in your Pye
with Butter under, & so bake it, and when it is cold fill it up with
Butter; it will keepe 2 Months.

To Drye Neats Tongues. [...]
The gap in the head is referring to 4 faded unknown characters on the same line as the title.
{+}
Sir K. Digby.
A Ffan
There is an attribution in the left margin for Sir K. Digby and A Ffan which seem to have both been written in the same hand as the recipe.

The body of this recipe has a large X struck through it.

Take your largest Neats Tongues that are perfect & free from
bruises, cutt of the Fleshie part of the roote of the Tongue. rubbe
them well in a Course Napkin with Salt, slitt them in the great
Veyne in the middle about an inch deepe and a Fingers length, put
in halfe an ounce of Salt peter if your Tongue be very large. if not,
then proportionable. then lay them in a Barrell that does not leake,
a rowe of Tongues with a little Salt Peter sprinkled upon them; then
another rowe and a little Salt Peter, and so till you have filled up
the Barrell. then putt a round Board on the topp that will fall Downe
close upon them. lay a heavy weight upon the Board to presse your


Tongues

This recipe ends in midsentence and continues onto the next folio number 137r, Scribe's page 295.

137r:
James Bigley:

Folio Number 137r, Scribe's Page 295.

This recipe begins in midsentence and continues from the previous folio number 136v, Scribe's page 294.
in the rome
of the Sallt
petter must
be putt hott
bay and witt
Salt, and all
the rest in
serted as in this
receat;
There are further instructions in the left margin, and it's written in a different hand, similar to that which added additional instructions on Folio Number 136r, Scribe's Page 293
The body of this recipe has a large X struck through it.

Tongues close. after 4 Dayes standing thus tye the top of the Barrell
with Napkins & Clothes close coverd for 6 Weeks in a wett Larder that
is not under Earth. then take them out, rubb them verry cleane, and
hang them up in the Corner of the Kitchin Chimney, not in the Smoake
4 Dayes; but before you hang them sowe up the Places where you putt in
your Salt Peter. after 4 daies take them out, & hang them in the middle
of the roofe of your Kitchin. If they be well done they will last good
2 yeares.

The lines of the title and the recipe itself are all individually struck out with a line through each.
To make Hoggs Liver Puddings.

Take 2 pound of grated Bread, 3 quarters of 1 pound Hoggs Liver boyled
finely grated and searsed.

To make Biskett
The title of the recipe is struck out with a single line, while the body of the recipe is struck out with a large X.
{+}
A ffan
This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take a pound of fine Flower with a pound of the best Sugar, and
mingle them, then take 4 yolkes and 3 whites of Eggs, & beate them
together with 4 Spoonfulls of Rosewater, then put it together, & stirr it
till it be well mingled, then butter your plates and strew some Sugar
on them, and so bake them. .

To make Orange Biskett
A ffan {+}
This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take sower Civill Oranges the freshest and freest from Spotts you
can gett, grate of a little of the yellow rind, then cutt them, and take
out their meate cleane, so water them in Conduit water 2 daies, shif
ting the Water twice a day; then tye them up in a faire Cloth; & boyle
them till they be very tender; then take them of & let them stand till
the next day; taking them out of the Cloth, and then weigh them, and
take their weight in the coursest refined Sugar you can gett. beat each
asunder a little and then putt them together & beat them till they be
as fine as Marchpane past, then wring in a little juice of Lemmond &
put in a few Cardimony or Carroway Seeds bruised, & then lay it in the
Shape of Naples Biskett upon sheets of glasse & stone it till it be dry,


turning

This recipe ends in midsentence and continues onto the next folio number 137v, Scribe's page 296.