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To hash a calves head.
Take the calveshead and boyle it wole, then cut one
side in peices and the tongue, and slow it with a little water --
and gravey, and a little whole pepper and macs of 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 [apoito] --
of now butter, shake it altogether in a pan over the fire, --
if you please oyu mayb put in some mushrooms & capers --
& lamphore. To add to your dish dip your braines in yolks --
of eggs, or fry it, and make balls of [fores] 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
ake 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.