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32.

To make a Courtlett
Take a neck or a line of Mutton or Lamb cut in
Stakes, bryled or fryed, if bryled drudge them with grated
Bread for the Sawes, take white wine or clareh and gravy
and anthovoy a Shallot, a little whole pepper and nutmegg a little
lemon peels, a little sweet Margrum thyme and savory, mince
all those small, put in some eggs to thicken the liquor, too
thicken it over the fire in apan with your meat with a piece
of butter and serve it up with lemon, put in pickles, what
you please capers and mushrooms and cucumbers, if you please
you may doe this with a lambs head bryled, or a leg rosted
in the middle

To make a Lobster Soope
Pull your lobster in pieces, the little bones must be
cracked and put into a flame frying pan, with the rest of
the lobster, with a pint of clarottt, and one anthovoy, when it
is through hott, then have a little water and an onyon &
melt butter with a little whole pepper, and the body of the
Lobster, and soo put it in the pan and Shake it all together
and serve it up with some lemon.