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How To Coller Beef 255/

Take the thin end of a brisket of beef and bone itt &
take half a pound of saltpeeter and beat itt and a pint of
clarett wine mix with your wine as much pump water make
it hot then put your salt into your wine and water and power
it hot upon your beef and let it lie 8 days turning itt once
Every day then take itt out of the pickell & dry itt well with
a corse cloth and season with mace clove and pepper some
thyme parsley & sage & a little charvill chapt very
small then Rowle it close up but before you Rowle it
sprinkle a little claret wine & tye it fast up with Inkle
the put in a pinnt of clarett and quart of pumpwater &
cover itt over witth beef servett so tie the pot close & sett it
into the oven it will take five oures bakeing & when you
[draw] it take it out of the liquer and hang itt up to draine
but doe not take the Inkle of till it is cold

Goose Berry Wine

Take your gooseberys when they are Just Ripe & bruse them
well and put as much River water aswill make so thin that
a stick will scarsley stand up right in them then let them stan^d
all night & in the morning wring up your berreys & straine the
liquor through a wooden ..... strainor & put it into a vesell with
an open head & put a little Ale yest to it then let it
stand but half a day till itt clear then draw it off and
put to every 4 quarts of wine 3 pounds of suger then
tun it up into a close vesell then bottle it the next spring

To Stew a Carp

Take your carp and cut it in the neck & save all the blood take
out the gall then putt the carp in your stewpan then take a quart
of clarret and a quart of water and 2 or 3 bay leaves and some
whole peper and a few cloves & mace and some salt then
take a Lemmon and only cut it in 2: put all this into your
stew pan and set it over the fire & let it stew gentley then
take the top of a white lofe & dry it very well before the fire or in an oven
when it is dry put it into your stew pan and let it stew till
you think your carp is anough then take out the Liquor from
the carp and doe it up thick with butter and pour it all over
your carp and serve it up hot