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== To Make Tongs Red

Take you tongs and wash them in pump wter and dry them with a
cloth and slat them very well with bay salt lay the rong side upwards
& put into the raged part of the tong some salt peeter let them lay
three or four days then poure of the brine boyle it scum it
when it is cold put it into the tongs again and let them sit three
weeks in the brine then drie them over some dust I doe som common
salt in the poudering

The Oyster Loafe

Take a French penney loafe & cut a piece of the upper part
of the loafe of as broad as the palm of your hand only the crust
then take out as much of the crumbs as you can without
make a hole in the side fry your roule in butter till it be
crisp keep it warm by the fire till your oysters be redy; to one
Roule a pint of oysters set them and wash them cleane
browne them in two or three ounces of fresh butter and thick
them with a little flower season them with a little pepper
cloves and mace a little lemmon and two anchoves a little
parsley and a very little onyon & thyme shred very small
bacon cut about the bigness of a large pea put strong broth to
your oysters if in lent no bacon nor strong broth put your
oysters into you lofe and so serve itt up hott

Howe to Culler Beefe

Take the thin end of a briskett of beefe & bone itt them take half
a pound of salt peeter and [brak] itt and a pint of clarett wine
mix it with your wine as much pump water and poure itt upon your
beefe and let it lie eight days turning it once a day then take
out of the pickle & dry it well with a coarse cloth & season it
with mace cloves pepper thyme parsley sage & a little shalatts
chopt very small then roule it close up but before you
roule it sperinkle a little clarett wine upon then tye it fast with
corse Inkle then put in a pint of clarett wine and a quart of pump
water & cover it over with beef suett so tye the pott close and set
itinto the oven it will take five ours baking when you dran it
take itt out of the liquor and hang it up to draine but doe not
take of the Inkle till itt be cold - - - - - - - -

To Green Fruit

Lett your water be almost redy to boyle then take it of the fire
and put in a piece of Rockallon then put it in your fruit over
the first to keep scalding hot for half a quarter of an houre till
the cullor please