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Folio Number 134v, Scribe's Page 290.

This recipe begins mid-sentence and is a continuation from the previous page 134r, Scribe's Page 289.

leaving one End open:unshewed fill it well with the Stuffe
& bigg pieces of Marrow, so serve it up & lay it in a Napkincloth
"Napkin" is scribbled out with different ink, and the same hand wrote in "cloth" above, which is different than the hand used in the recipe. This change seems to have been added later.
& boyle it 2 houres in a pott of water; then take it up Cale
& all, & lay it upon a Dish with beaten Butter with Vergis &
a little Sugar. If you will you may sticke it with slices of
blanched Almonds so serve it in

To make Broth of Calves Feete.
A: Ffan {+}
There is an attribution for A: Ffan in the left margin, and may be by the same hand in the recipe.

Take your Feet wash and picke them cleane then sett them
on covered with faire water; then putt as much French Barley
as will thicken the Quantity of Broth you make. Putt to it 3 or
4 Blades of mace a little time & Sweet Marjoram tied toge=
ther & 1/2 a pound of Raisins of the Sunne will be enough
for 4 Feete, boyl the Feet very tender before you se[nd] it up
& lay Sippetts about the Dish.

To make a Fried Pudding.
A: Ffan {+}
There is an attribution for A: Ffan in the left margin, and may be by the same hand in the recipe.

Take a Quart of new Milke and putt to it the Crumme of a
2 penny Loafe; then sett it on the Fire that it may boyl till
it be soft all alike then take 4 Eggs & a Nutmegg sliced thinn,
4 Spoonfulls of Flower; a little Salt 1/2 a pound of Beefe
Suett stirr these well together: then have ready over
the Fire some Butter in a Frying panne, & when it is warme
then putt it in with a Ladle that contains 4 or 5 Spoonfulls, lay
it in[t]o the panne-round about in the fashion of little Cakes tur=
ning them with a Skimmer till they be enough & putt them in a
Dish & keepe them by the Fire till the whole quantity of Butter
be fried; then lay them in a Dish alltogether & scrape some Loafe
Sugar on them and so serve them up.

Every individual line of this recipe, including the head and the annotation, is struck out.
To make a hash in Cabbage.
Lady Browne.
There is an annotation in the left margin for Lady Browne and it seems to have been written by the same hand as the one in the recipe.

Take a pound and a halfe of Veale the skinne being taken away
& 1/2 a pound of Suett, & 1/2 a pound of Bacon, shredd all these together

verry
This recipe ends in midsentence and continues onto the next page, folio number 135r, Scribe's Page 291.

135r:
James Bigley:

Folio Number 135r, Scribe's Page 291.

This recipe begins midsentence and is continued from 134v, Scribe's Page 290. The individual lines of this recipe are also struck out.

verry well; then season it with Pepper and Salt, & in hashing your
meat fling in a Dozen of whole Cloves, with a little grated Nutmeg,
& so mixe them together with 4 young onyons shredd very fine & a
handfull of Parsley, then temper it with 3 yolkes of Eggs & one white,
putting some pieces of marrow Dippt in the yolke of an Egge about it.
To prepare your Cabbage fitt for this, you must first boyle it in wa-
ter pretty tender, then take it out and open all the Leaves, till you
come to the middle part; of which cutt of a little and hash amoung
your meate, putting the greatest part of the hashed meat in the middle
of your Cabbage, & so close up the rest of your meat within the leaves of
your Cabbage, & so tye it up crosse with a String to keepe it close, so putt
it into your pott to boyle, where there is some meat with it, it will take 2
houres boyling, then serve it up with some of the uttermost of the Broath.

A Receit for to make a great Cake without Fruite
Lady Bedles Xo
A. Ffan
There is an annotation for Lady Bedles in the left margin. It's hard to determine if it's in the same hand as the one used in the recipe, but there's a second annotation for A. Ffan, which seems to have been added first, since Lady Bedles is written over part of the characters in Ffan's last name.

Take 3 Quarts of fine Flower 1/2 a pinte of Creame a pinte of Ale Ba[u]m
1/2 a pound of Butter 1/2 a pint of Rosewater 8 whites of new laid Eggs 3
of the yolkes. Let your Rosewater & Creame be warmd & your Egs well bea=
ten; putt all these into the Flower and make a paste & when it hath layen
warme 1/2 an houre worke in a pound of fine Sugar 1/2 a pound of Caroway
Comfits, 3 graines of Amber Gris in powder mingled with your Sugar, make
it up as fast as you can, & sett it into the Oven, you must use a Quart
of Flower in the working it up after the Sugar is in, whilst it is baking
take 1/4 of a pound of Double refined Sugar wett it with 1/2 faire water &
1/2 a Rosewater and 1/2 fair water, and boile it to a clear Candy, & with
a feather wash your Cake over with the Candy, then sett it in the
Oven againe till it be thoroughly dry.

The best way of making Jumbals.
Lady Bedles.{+}
Ann Ffan.
There is an annotation for Lady Bedles in the left margin. It's hard to determine if it's in the same hand as the one used in the recipe. There's also a second annotation for Ann Ffan.

Take very fine Flower and putt it into a Pipkinn & with your hand
thrust it downe as cleare as you can filling the pipkinn full; then putt it
into an Oven with small Manchett & there let it stand all night; then searse
it & take a pound & a halfe of the Flower & a pound of Sugar after it is

beaten
The recipe ends here in midsentence and continues on 135v, Scribe's Page 292.

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This page was originally transcribed by James Bigley as part of an EMROC transcription project in 2013 at The University of Akron.