Image 384 (unnumbered folio), one receipt and notes
| To Stew a Neck of Veal. | ||||
| Cut Your Neck of Veal in Steaks, beat them flat and Season | ||||
| them with Salt, Grated Nutmeg, Thyme, and Lemon Peal | ||||
| Shred very fine, and when you put it into your Pan, Put to it | ||||
| some thick Cream, according to the Quantity you do, and let it | ||||
| stew Softley till enough, then put into your Pan Two or three | ||||
| Anchovies, a little Gravy, or Strong Broath, a Bit of Butter | ||||
| and some Flour dusted | ||||
| A Neck of Mutton | ||||
| Salt | ||||
| Nutmeg | ||||
| Thyme | ||||
| Lemon Peel -(a little) | ||||
| Barley etc. | ||||
| Valeran Root for a liquiddiness in the Head. Tea/ | ||||
| Wild Carrett. for the Gravell* / Made into Tea. | ||||
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by KS and GB