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Folio page 149r, Scribe's page 319

To make french broth,A Ffan {+} The attribution, which appears in the left hand margin beside the title of the recipe, appears in a different hand than the body of the recipe, and in a lighter ink or in pencil.
Boyle two capons with two pounde of beefe
mutton, and bacon boyle them in about two gallons
of water with [...]The gap represents a scribbled out word.halfe a spoonfull of salte, when the
capons are tender enough to eate, take off the
pott, & after you haue taken out 3 quarts of the
liquor, couer it, put that liquor into a pipkin or
Skellet, vpon a handfull of purslin, a handfull
of succurre, 2 handfull of sorrell, 4 cucumers
cutt in peces foure Inches bigg, & the seeds
taken out; when the hearbs are very tender
take them vp, & poure them into the same dish
as the capons must be in, vpon thin slices of -
french bread, then Sett the dish upon a chauing-
dish of Coales, & let it boyle, then pourse vpon
it 2 eggs beatten uery well, with the ieycd of two
lemmons, [...]The gap represents a scribbled out section of the line. , put your
two capons in the middle of teh dish, & soe serue
it up:
[...]
[...]
[...]You must let your beefe mutton & bacon
[...]boyle halfe an houre before you put your
[...]capons in, if you please you may boyle
[...]pecces of marrow, & musbrums with your
[...]hearbs,