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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
Lemon Peel -(a little)
Barley etc.
Valeran Root for a liquiddiness in the Head. Tea/
Wild Carrett. for the Gravell* / Made into Tea.

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Transcribed by KS and GB