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To make Reasin Wine flourish
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Put 6 pound of reasins well chopt to 1 Gall. of Water, let them
stand about 20 Days stirring them well together every Day
then strain it off and put it into a cask - let the Cask stand
open as long as it works or hisses which may be a month 6
Weeks or more flourish
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To Stew Carp Mrs Jones
Scale and gut your carp and wash the blood out of theire
bellies with vinegar then flower them well and fry them
in bytter till they are thro' hot then put them into your
Stewing pan with a pint of Claret two anchovies an
onion stick with 3 or 4 cloves 2 or 3 blades of mace a
bunch of sweet herbs and a pound of fresh butter put them
over a short fire 3 quarters of an hour will do them
Then take your fish up and put them in your Dish your
Serve them in and if your sauce is not thick enough boil it
a little longer then Strain it over your Carp. This is a very
good way to Stew Ells only cut them in pieecs and not fry'em garnish with horseradish and Lemon

To make Bath Flumery Mrs Torrent
Take two Calvees feet & boyl them in two quarts of spring water
till it comes to a pint & a half then let it be cold & then put it
on the fire & put in 3 or 4 Lorrel Leaves & a blade of mace & a
little Lemon peal & let it Just simmer up then take off & strain
it then put it into a pint of Cream & keep stirring of it then
put in two spoonfulls of sugar & half a Glass of white wine
keep it sturing till you find it begins to Jelly then poor it into
your Cups & keep it for Use.
Wet the Cups in cold water Just before you put it in them