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To hash a calves head.

Take the Calves head and boyle it well, then cut one
side in peices and the tongue, and stew it with a little water
and gravey, and a little whole pepper and mace & a faggott
of sweet herbs a Shallott, and when it is almost stew'd, put
in a little white wine, and three yolks of eggs, and apeice
of new butter, shake it alltogether in apan over the fire,
if you please you may put in some mushromes & capers
& Samphor. To add to your dish dip your braines in yolks
of Eggs, & fry it, and make balls of Force meat & lay
about it, the other part of the head and lay it in the middle
of the dish, and garnish your Dish with lemon, and little --
[...]es of Bacon.

To make Quince Wine

Take Quinces & grat them, & put away the Coorrs --
put that which Grated into a Canvas bagg, and press out the
Juce, And to a Gallon of Juce, 2. pounds of Sugar, let it --
stand to work, then bottle it up. first put it into a Tubb --
to Settle.