f.8r

68 a Raggoo of Mutten
Half boyle a brest of Mutten with Sweet erbs & all. sorts of.
Spice. then Lay it on a grid iron tell its brown & serve it up with anchove Sace & oystrs & mushroms

To pickell Kidny Beens 69
make your Watter & Salt to bare an egg then put in your beans & let them Lye afortnight; then boyle them in athing as will cover so cloce as no steme may com out whilie they are boyling
be Shure you put a handfull of salt in the watter you boyle
them in & boyle them over a Sloe fier tell the be tender then [Strain]
then into a Sive & let them stand till the are cold, make your
pickell of white wine vineger Salt clovss mace whole
peper ginger & put them in an erthen Pot & power your pickell one them boyling hot & tye them downe close for your ufe

To make Chesecaks 70
Take a quart of new milk & let it soft boyl Take 3
Sponefulls of flower & mix with your milk & let is just boyle
agen the[n] have redy 9 eggs with the whits well beaten but them
to the milk & let it boyle Tell its as thick as hasty
pudding keeping it Sturing all the while power it out very
quick that it may not whaye put in a quarter of a pound
of butter & a quarte^r of a pd of crance well washed & picked when
cold cold seasen it with Shuger nutmeg mace & oring flower water.

To make Metheglin 71

To every galon of hony take 3 gallons of watter & when
its well mingled set it one the fier & Skim it well & let it boyl
all most an hower then let it coole 24 howers then put a Small
quantity of ale yest & Skim of the yest morning & evening
for 4 days then put it in a vesell, & let it Stand 6 weeks
& then bottell it