-

{300}
{A Han +}
To make the blanche Creame
Take a pint of thick sweet Creame,

Folio page 144r, scribe's page 309.

To make a Neates tongue Pudding.

+A Ffan11Attribution appears in left hand margin in a different hand than the recipe. Plus sign appears above center of attribution and the numeral 11 appears below center.When your neatestongue is well boyld, & peeld, beate
it in a stone mortar very small, season it with
Salt, nutmegs, mace, & sugar, 6 spoonfull of
Creame, & yolkes of Eggs, 3 whites, a quarter of a
pound of white bread CrummsThe "m" in crums is marked with a line above, indicating a double m., halfe a pound of Currans
a quarter of marrow. wet your cloth, strew some
white bread CrummsThe "m" in crums is marked with a line above, indicating a double m. upon it, lye it close, & put
it into boyling water, & let it boyle an hower.

To stew Beeves Palats.

A Ffan+Attribution appears in left hand margin. Below attritbution is a plus sign.12Take Beefe palats after they be boyyledThe "y" in boyled is marked with a line above.tender
with other meate, blanch & scrape them, cleane,
then cut each palat in two, stew them between
2 dishes with a peice of leane [Bawn], a few mus=
rooms, sweet-breads of Veale, or lam strong Broth, gravie
of mutton, onyonnThe "n" in onyon is marked with a line above, indicating a double n.. [...]peper[s] orenge peele. lay
at the bottome of your dish slices of light bread
softned with gravie, stew marrow with your palats,
take out your bacon & spices, & onyons, when they
be stewd enough, squeeze in the juyce of 2 or
3 orenges, & serve the meate in upon the supp.

To make a posset.

A Ffan+Attribution appears in left hand margin. Also below attribution appears a plus sign in a lighter ink which matches that used to cross out the recipe.Take 5 pints of Creame, 18 eggs, beate them
well, steepe them, styr a pint of sack & sugar
to make it sweet, sweeten the Creame before
you boyle it, set your Eggs upon Coales till they
be hot stirring them continuallie; when yourCre

300
A Fan
To make the blance Creame
Take a pint of thick fresh Creame,

Folio page 144r, scribe's page 309.

To make a Neates tongue Pudding.

+A Ffan11Attribution appears in left hand margin in a different hand than the recipe. Plus sign appears above center of attribution and the numeral 11 appears below center.When your neatestongue is well boyld, & peeld, beate
it in a stone mortar very small, season it with
Salt, nutmegs, mace, & sugar, 6 spoonfull of
Creame, & yolkes of Eggs, 3 whites, a quarter of a
pound of white bread CrummsThe "m" in crums is marked with a line above, indicating a double m., halfe a pound of Currans
a quarter of marrow. wet your cloth, strew some
white bread CrummsThe "m" in crums is marked with a line above, indicating a double m. upon it, lye it close, & put
it into boyling water, & let it boyle an hower.

To stew Beeves Palats.

A Ffan+Attribution appears in left hand margin. Below attritbution is a plus sign.12Take Beefe palats after they be boyyledThe "y" in boyled is marked with a line above.tender
with other meate, blanch & scrape them, cleane,
then cut each palat in two, stew them between
2 dishes with a peice of leane [Bawn], a few mus=
rooms, sweet-breads of Veale, or lam strong Broth, gravie
of mutton, onyonnThe "n" in onyon is marked with a line above, indicating a double n.. [...]peper[s] orenge peele. lay
at the bottome of your dish slices of light bread
softned with gravie, stew marrow with your palats,
take out your bacon & spices, & onyons, when they
be stewd enough, squeeze in the juyce of 2 or
3 orenges, & serve the meate in upon the supp.

To make a posset.

A Ffan+Attribution appears in left hand margin. Also below attribution appears a plus sign in a lighter ink which matches that used to cross out the recipe.Take 5 pints of Creame, 18 eggs, beate them
well, steepe them, styr a pint of sack & sugar
to make it sweet, sweeten the Creame before
you boyle it, set your Eggs upon Coales till they
be hot stirring them continuallie; when yourCre