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60
Fish Sauce to keep all ye Year
Take half a peck of clean Mushrooms, put them to Stew (cover'd close) with half an ounce of Mace half an ounce of whole pepper, quarter of an ounce of cloves, quarter of an Ounce of Nutmegs Sliced, a piece of Ginger, the rind of a Lemon par'd thin, a large Stick of Horse raddish Sliced, two large Onions Slit, a quarter of a pound of Eschalots, & a Gill & half of Vinegar let all this Stew together over a slow fire for an hour & Half, then throw in a pound of Anchove's unwash'd, let them boyl 'till they are dissolv'd, then throw in three quarts of red wine if the wine is hard put in less Vinegar as soon as it boyls strain it off, when cold stir it & bottle it off, corking it close, when you use it shake ye bottle & two spoonfulls of it, will make a pint of Sauce
Cook Jones
White Soup
Take a good Knuckle of Veal, a pound of lean bacon, put them to Stew, with a little white pepper & mace, an Onion & a bit of Lemon Peel, let it Stew well together, when done strain it into a Stewpan throw into it an ounce of butter to raise the Scum, when clean scum'd put in two ounces Vermacelli, some Cellery & Lettuce (first Stew'd) let it boyl for a quarter of an hour, then throw in a quart of Cream, let it just boyl up, then serve it with a whole French roll well bak'd. 
Cook Jones

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60 Fish Sauce to keep all ye Year Take half a peck of clean Mushrooms, put them to Stew (cover'd close) with half an ounce of Mace half an ounce of whole pepper, quarter of an ounce of cloves, quarter of an Ounce of Nutmegs Sliced, a piece of Ginger, the rind of a Lemon par'd thin, a large Stick of Horse raddish Sliced, two large Onions Slit, a quarter of a pound of Eschalots, & a Gill & half of Vinegar let all this Stew together over a slow fire for an hour & Half, then throw in a pound of Anchove's unwash'd, let them boyl 'till they are dissolv'd, then throw in three quarts of red wine if the wine is hard put in less Vinegar as soon as it boyls strain it off, when cold stir it & bottle it off, corking it close, when you use it shake ye bottle & two spoonfulls of it, will make a pint of Sauce Cook Jones White Soup Take a good Knuckle of Veal, a pound of lean bacon, put them to Stew, with a little white pepper & mace, an Onion & a bit of Lemon Peel, let it Stew well together, when done strain it into a Stewpan throw into it an ounce of butter to raise the Scum, when clean scum'd put in two ounces Vermacelli, some Cellery & Lettuce (first Stew'd) let it boyl for a quarter of an hour, then throw in a quart of Cream, let it just boyl up, then serve it with a whole French roll well bak'd. Cook Jones