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Cover it close & let it stew leasurely till the grissels
and all of it be very tender then put sippits in
your dish and so serve it up

To make Oringe Marmelet

Take your oringes & cut them & squise out the Juce then lay
your pills in water shifting it 2 or 3 times then boil them
tender & beat them in a Morter to every pound of palpe have
a pound of Sugar wet your Sugar & boil it Almost as high as a
Candy then put your polpe in it & the Juce of your oring[...]s
& squise in 2 or 3 lemmons to make it the quicker then boil it up
a pase & when it looks Clear it is enough

To make the Portingal Short Cakes

Take a pound of fine sugar sifted & pound of flower & a pound of butter
bat your butter well with rose water & have thyolks of eaght
eggs & two whights bat those well together for an hour as you do
biskots then have a pound of Currana washed & dryed & put into
them butter your pans & put it into bake if you will have
them [jeed] mix some fine Sugar with rose water & do them
over with a feather before they are put into the oven

To make a Gransey Soupe

boil a leg of beef to make your strong broth then let it stand
till next day as you use take as much of it as will fill your
dish set it over the & put in some franch bread & a good deal
of Gransey & season it to your taste & lett your bread & gransey
be well boiled if you would have it rich put in pallets & [sweet]
breads & fryed turnups & herbs & spinnage sallory & what else
you like

How to make the Crame Crust

Take a quarte of flower & a pint of Cream set the on the
fire & when it is ready to boil put in some sugar to sweeten
it take it off stiring it well together when it is almost Cold beat
3 yolks of eggs into the Crame & strain it into your flower &
make it into a paste beat it well with the roleing pin & role it
out very thin it must be thick Cream