f. 5v

To Rost, or Bake a Calvs Head
Cousen Whitmors way -- 53

Take a hansom white Calvs head cut a littell hole in it & take
out his brans, after it is pare boyled, then lard it with backen &
lemmond peall, & time all over, put in savery forsed meat in stid
of the brans stoping the hole with alefe of backen larded, put it
on your Spit & rost it; otherways for more security you may bake
it in a dish in the oven, when it is halfe baked take it out & put
one artifishall ears being made of backen, then wash the hole
head all over with the yolk of an egge, then put it in to the oven
agane & when it is anough dish it up, your Sauce & ingredgance being
ridy -- The Sauce, Claret wine & gravey, a pint or more
of oystrs 2 anchoves minced & boyled in it with & a faget of Sweet
erbs & a greated nutmeg, som Slices of backen, & sasedges, & thicken
it up with the yolk or two of an egg & a ladell full of drawne
butter, put your oysters over the head, & your baken & sosedges
round abought the head so garnesh with lemond, you must take
notes the brans & tong must be taken out before the head is
boyled, & the brans must thicken the sase & the tong likeway
being pare boyled before must be cut in peeces & put amongst
the other ingredgance., —

54
To salt Baken Mrs Winstanlys way
Take an ounce of salt peeter, & a pint of bay salt to every flick, cut
it up as fast as you can after it is killed, & salt it as soone as it is cut
up with these salts, at twelve hours end salt it with ordnery Salt well
dryed, let it lye for a month often turning it & salting it with ordnery
salt, then hang it up in a chimny & smoke it with saw dust, or
wet chips, or wet straw or hay for twelve howers, then hang it in
the chimny like other baken—

To Salt Hams the Best way 55
Take your hams & hang them up 4 or 5 days to shorten, then take 3
ounces of salt peeter beten very fine; rub it well in & let it Lye
3 hours then take common salt dry it well, & and salt it; let it lye 10 days if open
wether, then wash the salt off with warm watter, & dry the Baken well with
cloath, & dry it with wood smok or saw dust in a chimney