f.9v

To make Scotch collops 81
Cut a leg of mutton into thin peeces with a little or no fat
nor any of the sinewey part of it & then with a sharp penknife
hack it on both sides then put it in a stew pan with Claret
wine, a few sweet herbs bound up a whol [any] on a peece of
lemon pill & a peece of nutmeg whole 2 anchoves in all these
first pan boyl your meat that you may have the grave then take
it out & boil the rest stew in the mean time have ready a pint
of [greaty] _ _ _ _

To Dress a Cods head 82
Take your Cods head & wash it clean, put him in a boiling
kettle of water on a fish plate put to it a pint of vinegear a
bunch of sweet herbs a handfull of salt when it it boiled enough
take it up & lay it in the dish to drayn make your sause of a pint of
white wine a little whole pepper 2 anchove a lemmon sliced
a blade of mace 20 great oysters a pint of shrimps let all those
stue in a chafing Dish of coles till your anchove be disolved _ _ _
put to your sauce a pound and half of butter & beat it up thick
& pour over the Cods head & stick the bones on the the head on every bone
stick a srimp & an oyster garnish it w ith Barberios & lemmons_ _

To make pancakes 83
Take a quart of cream put to it a grated nutmeg & some sugar
beat 12 eggs leaving out [8 of ] the whights put to it a pint of flower
[stir] them all very well together & melt half a pound of butters &
put into it then set them by fire some 2 howers to rife. you must
make them as thin as for wafers & fry them without liquor _ _ _

A cure for the Reumatism 84
Cows piss to be taken a pint at a time nine mornings together
either in the month of may June or July, & leaving mornings bet-
ween each taken this is a Certain cure for the rumatism & the palsey & most
Distempers_ _ _ _ _

Custards 85
Take a quart of cream a pint of milk put a little nutmeg
sliced a little sinnamond let it almost boil them take it ofe &
let it stand till it's cold then beat 12 eggs leaving out half the
whitghts mixt together with a glase of sack [eaten] it with sugar
then, strain it harden your Crust before you fill _ _ _ _

For ordinary Pye Crust 86
To one peck of flower take 2 ^lb of butter then make a hole in [of]
middle of the flower & break the butter into it & mingle it with
boiling water makeing it so stiffe as it will stand for pyes _ _ _ _

Clouted Cream 87
Take a quart of cream & a quart of milk & boil it & put it out
in a bread Dish and let it stand till it be cold. _ _ _ _ _