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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 Sawce, take white wine or Claret and gravey
and anchovy a Shallot, a little whole pepper and nutmegg a little
lemon peele, a little sweet Margrum thyme and savery, mince
all these small, put in some Eggs to thicken the Liquor, soe
thicken it over the fire in apan with your meat with a peice
of Butter and serve it up with lemon, put in pickles, what
you please Capers & Mushrooms & cucumbers, if you please
you may doe this with a Lambs head bryled, or a legg rosted
in the middle

To make a Lobster Soope

Pull your Lobster in pieces, the little bones must be
cracked and put into a Cleane frying pan, with the rest of
the Lobster, with a pint of Clarettt, and one anchovey, 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 soe put it in the pan and Shake it all together
and serve it up with some lemon.