F5376_0012

14 to make hart horne
gelly
Take 3 pints of runinge
water and half a pint of
whit wine and 2 ounces of
hartshorn scraped of pouder
lett then boyel sofly in a
pipkin cleose coured tell it
com to a pinte while it is hott
strane it and put in to it
a slised ginger a sinament tille
the next daye take of the
tope of and leaue put the [bootom]
into a sckillet pand put som
fine suger, a tope of sweat
margeroiner holf a spunfol
of rosewater a littel gjoyce of
oringe and lemone and let
it simer a while one the
fire then put it through a
gely bage