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To Stue Carp Mrs Middlemore
Scale and wash your carp clean before you open them then slit
them carefully & save the blood in Vinegar take out all the
inside with caution for fear of breaking any thing
because they must not be washed or the inside put into
there bellys some hole peper & salt & a blade of mace
Cover them in the stew pan with Claret & half as much water
with spices & sweet hearbs & a bit of horsreadish stew them
Gently & turn them when they are [ennf] lay them on a dish to
drain & boyl up the sauce thay ware Stude in with 2
anchoveys bon'd & washed the vinegar the blood was saved in
half a pound of butter thick it with a little flower before you
put it in the the butter: Garnish it with fryed bread & Lemon.

To make surrup of Saffron Mrs Torrent
Take a qr of a ounce of saffron. put it into a quart of
spring water in a Tankard, on something that will keep it
Close, let it stand 12 or 14 hours over gentell fire, tell
the saffron has quite lost its Coular: then strain it of &
put to it 2 pound of Lofe sugar & boyl it to a surup.

This is enuf to make at a time
One dram of saffron a wine pint of spring water
put them into a Tankard that will keep it Close covard
let it stand 12 or 14 hours over a gentle Fire
till the saffron has lost itts Coler then strain it & put in
to it a pound of loaf sugar & boyl it to a syrup.

A Floatng Island
Take 3 Coddled Apples - the Juice of 3 Lemons a little Sugar -
beat it 103 hours with 3 whites of Eggs