ENPages
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To make puff paste:
Take to every quart of fine flow 4 whtes of eggs to make a makefine lite past then take roul out yor paste pretty y y take a a pound of fresh buttr & beate it y take some of yor buttr & spred halfe over yor paste y double yor paste & roll it out againe & so serve it nine or tenn times till you have work in all yor buttr y it is fitt for use:
To call a Breast of Veal
Take it & bone it & season it wth watr some salt & some othr salt & some pepr & cloves & mace & nutmeg & two Anchovie & some sweet herbs & some Lemon soe collr it close you do brawne then boyle it in watr & salt & vinegar & whole spice & wn it is boyled let it be cold y keep it in that pickle for use:
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To call a Pigg
Take yo Pigg & bone it & lay it in wat & salt one night y season it w some pep & salt & some cloves & mace & nutmeg & three Anchovis and a few sage leave & some Lemon soe call it up close y boyle it wat and salt & some venegar & a pint of white wine so keep it in that pickle adding to it some small beere so keep it for use:
To Make Paist for great Pies
Take to every quart of flow a Quart of a pound of butter & put y butt in when y wat boyles & boyle y lick so make yo paist & lett it coole y it may be smooth so make yo pie & close it with flow & wat
To make cheesecakes
Take y tend Cheesecurd & a bitt of Butt y bigness of a Turkes egg & mix w y curd y put in 6 eggs well beaten currants y put to it half a pound of blanched & pounded allmons & mix w y curd y put in some canded Lemon & sittorn & dates so sett th into e coffins n bake m
