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To stew mushrooms Cousen B Brydges
Take as much milk & water an equal quantity of each as you
think will cover them then have your mushrooms washed &
cleand and put into it let them stew till you think they are
enough their should be a little mace put into it then
strain it of & thicken up the Liqur with an Egg & white wine
to your palate as you would a fricase then put in your
Mushrooms into the Liquor again & just heat them & serve them
up to Table. Garnish the Dish with fryd [sppiets] and it looks
very prety

To make a Westphalin Ham Ditto
Cut the Leg of fat pork, as like a right ham as you can
black hogs make the best hang it up 2 days then
beat it very well on the fleshey side with a rolling
pin rubon an ounce of salt peter finely beaten in Every
place so let it lie a day & a night then take an ounce of
Beaten salt [prnnel] with 2 very larg handfulls of
coommon salt & a handfull of bay salt a pound of hot
sugar mix all these together & warm them [throuter] hot
in a stew pan but be sure not to melt it & while it is hot
Rub it all over the Ham very well with 2 large
handfulls more of common salt thus let it lie till it
melts to brine then turn it every day & bast it with the
Brine for 3 weeks together it must be dryed as Bacon

To Stew Giblets Ditto.
Take a pound of Gibllits & put them into a quart of water with
a little black peper &mace & a bit of Butter about the
bigness of a Turkeys Egg then let them [stne] till they are [eitll],
and then thicken it with one Egg.