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Folio page 150v, Scribe's page 324.

{+} To make endouillettes
Take a pecce of a hind legg of veale without skin and halfe rost
it and bast it with butter. When tis half rosted hash it very small
with bacon and a little parsly and some sithes, when tis well hashed
togeather take the yolks of 4 eggs and the white of one egg, putt in
some peper and some salt and kneed it alltogeather, then putt some
butter in an earthen pipkin upon a chaffing dish of coales that it
may boyle softly; Cover the dish, & when you uncover it lett the
steame drop [...]The gap is due to a smudge on the page.into the meate, and stirr it often least it should
burne. You must putt noe water in it, the steame of it is enough to
stew it in. When they are stewed enough you must take the
yolk of an egg and a little Verges & some of the Sauce & beate
them well togeather & putt them upon the meate.A FfanThe attribution, which appears in the left hand margin, is written in a different hand than the body of the recipe, and is written in lighter ink or in pencil.

A FfanThe attribution, which appears in the left hand margin, is written in a different hand than the body of the recipe, and is written in a ligher ink or in pencil.{+} The "+" appears to be written in a lighter ink or in pencil.To stew beef alamode
You must take a thick peece of beefe without skin or bone or
fatt, it must be very good beefe. Beate it very well till it is
ready to breake. Larde it very thick with bacon. The bacon must
be season'd before with Vinegar pepar and Salt. Then putt the
meat in an earthen dish upon a little fire. Putt noe water in
lett the steame drop into the meat, which is enough to stew it in.
It must bee very will covered with a dish and a napkin over it.
Season it very well with peper, Salt and some cloves. When it is
stewed enough take it out of the Sauce while tis hott. Tis to be
eaten cold.

{+} To make potage of cherriesA FfanThe 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.
Take Cherries and pull of the stalkes of them [...]The gap is due to a smudge or scribble. them
with very good fresh butter. When they a little frie in the butter,
putt in some water: a little sugar and make it boyle togeather,
then cutt some bred in little bitts & frie it in buter alone, and
when tis well fryed putt it to the cherries boyling them all
togeather till there is not much juice left, shakinge them well
together in the boylinge: soe serve it up with fine sugar scraped
upon it.

151r:
Elizabeth:
Folio page 151r, Scribe's page 325.

{+} To make French porrage of a DuckA FfanThe attribution, which appears in the left hand margin beside the start of the recipe, is written in a different hand than the body of the recipe and in a lighter ink.
Take a fatt Duck Larded, putt into the belly pepper and
salt, then allmost half rost it. You must have then a pott of
hott water upon the fire, draw the Duck of the spitt and putt
it into it with all the gravie in the pan that came from the
Duck, putt in a little salt a little cloves & nuttmegg, then
take turneps pare them and cutt them in round slices, you
must have a good many of them, then fry them in a pan with
some Lard, and when they are well fryed putt them alltogeather
into the pott with the Duck. When the turneps are well boyled
in the broth then make some tosts of white bread, breake
them in little bitts, and putt them into the pott to the broth.
When the bred is [well][...]The gap is due to a smudge. a little boyled take out the bred and
turneps & strain them through a sieve pressinge them with a
spoon to make the thick goe through. You must mingle a
little crums of bread with it & poure in some broth to make
it pass through, to thickin the broth. Then putt this broth into
the pott again and lett it boyle a little, then take it up ni a
dish with slices of bread under it, and the Duck with slices of
the boyled turneps about it. Lett the bred bee well soaked
in the broth.