A Leg of Lamb forced

Take ye meat from ye Skin and Bones, Mince it with Beef Suit, a good quantity of Thyme, and Parsley, an Onion minced small, pound it in a Mortor. Season it with Pepper Salt, Cloves, Mace, Nutmeg, 2 anchovies/ Wash over ye Inside with 2 Batter of Eggs, and then  stuff ye Skin, then Flower it and bake it, ye Sauce may be Season'd Gravy, or you may put  under it a Fricasy of Lamb, or a Rogalia of Coacumbers, boyld Collyflowers or French Beans

Raisin Wine {against this in contemporary hand "Approv'd"}

Five Gallons of cold Water put into it 30 or 35 pounds of pict Raisins, let it stand 9 days Stirring it Every day with a Slit Stick to Make it Froth then break ye Raisings with your Hand, and let it Stand 2 or3 Days before you Squeeze and Strain it off, when you break ye Raisins take a Gallon of the liquor and put it into an Earthen Pot and put into it 2 pounds and a Half of double-refined Sugar, Stir it as  yd other, and Barroll it up together for 12 or 13 days before you stop it up wash yr Vessall with a little Brandy when you put it up together your Vessall shud be about 3 parts full, This will keep 2 Year or more in the Barrell and 7 years in  Bottolls

Regalia of Cucumbers

Pare yr Cucumbers Slice them thin, put them into a Cloath, Squeeze them from ye Water fry them in brown Butter, then strain it, put them into a clean tossing Pann with a little Gravy Clarrott Strong Broth, 2 or 3 Anchovies, season it with pepper, Salt, Cloves, Mace, Nutmegs, & little Vinegar Lemon or Orange Juice, thicken it with a peice of Butter rowled in flower, and put to it any roasted Mutton.

Lemon or Citron Jelly

12 Pippins pare and quarter them take out the Cores, put as much water as will cover them, and boyl apace till ye water is Very Strong of ye Pippons, then Strain it through a Jelly Bagg, and to a pound of Juice take a pound and half of Double-refined Sugar, then take ye Juice of 12 Lemons or as much Juice of Citron, and put to ye Apple Water, allow a Quarter of a pound of Sugar more for ye Juice, the Boyl ye Sugar to a Candie height, then Mix it to ye Liquor, and let it Stand Half an hour over ye fire, but not Boyle, put it up in Glasses, and if you will you may put preserved Lemon peals in ye Glasses