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To dress a Lambs head

When your head is boyled mince all small & soafen it with pop
salt & a Little nutmeg put in a pipkin with as much of the
liq^uor as will slow it let it boyle but a little while stirring it
lett it Burn them up it Into a dish with some color, & boyle some
Spinnage hare Chives parsley & a Little thime striped a Little
vorgis boyle the herbs In some of the Liquor then Crush them &
Shread them & Lay them on the Meat chicken some Butter with
some vergis nutmegs & Leamon pile Lay it on Sippih & so
Serve it up; the herbs must not be boyled too much Lest
the Loose your Butter/

To Stew a Calves Head

When your head is halfe boyled cut it in pieces about
half the bignesse of Oysters put it Into a pipkin with
some Clarrot wine Salf & a Little nutmeg & some onion
water to slow them; put In a pint of Gravie & a pint of
Oysters

A Broth For a Consump^tion

Take a Gallon of Spring water a Knuckle of veile oz a Coke
till all the substance be washed put In a good handfull of
hearts horn as soone as the pot is [seumme] de put In the top
& bottom of a white Loafe & 2 hand full of maiden haire
& 2 spoonfull of French Barley, & boyle it first In 2
water & put it Into the broth & boyle altogether till it
Jelly when it is cold straine it; & take a pattinger of it In the
Morning & at 4 of the Clock in the Afternoon, If the parsly
[belroubhed] with Rhum & then take Some lugor of Roses after
[The]