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To keep venson six months
take a haunck of venson and season it with peper salt mace and [nutmeg]
and cloues after you haue bond it; then put it int a pot with good [so]
of buter and past it over bake it w^t household bread after it is baked
put out all the liquor and when cold tak all the fatt and some marow and
melt it to gether and fill your pott serve itt to the tabell w^t mustard shugar bay leaves
To pott pigions wild foull or Rabets
take eyther of theese and fill the belyes with the forenamed spices
salt and buter rub them ouer with the saame then do just as you d^yr venson
To make an Eall florentine
take ye largeat Eals you can gett and then cut then cut them into
peeces season them with peper salt nuttmeg and mace then put them
your pye with a pound of buter and a pound of curantsand make your
oye of pufpast and so bake it
To make A penyroyall puding
take 2 stale whit loaves grated a quart of cream a litell rose [water]
with a pound of beef suett shred very small a litell sinymon with one [nur]
half a pound of curants half a pound of raisons of the sun as much [shi..]
8 eggs w^t half a pint of the juce of penyroyall mix all these together
bake it or boyle it which you please mak sauce ^wt sweet buter sack rose ^[wa]
to make Countis of kents past fitt for A flat [pa?]
ell

take a peak offine flower and break in 16 eggs and 8 pounds of
buter and Half a pint of sack so mix this togethr with [a...]
water and y^t will make good past and it is proper for a
flat pasty