For preparing meatballs with veal or other good lean meat.
At first, take some good and lean loin meat, and cut it into long and thin slices. Beat them well with the edge of the knife over a table, and take salt, ground fennel or coriander and sprinkle them over the aforesaid slices of meat. Then take some parsley, marjoram and good lard, and mince them together with some spices, and cover the aforesaid slices with them. Roll them up, and keep them well pressed for one hour, and then put them on a skewer to cook. But be careful not to let them dry up too much over the fire.

Cut the meat in chunks as big as an egg, and take a little salt and coriander seed or fennel seed, and cover well the aforesaid chunks with them. Keep them pressed for a while and arrange them in a roasting skewer, inserting a slice of soft lard between the pieces, so to keep the meat chunks soft.

Take some boiled veal meat, chop it well and put it to boil in a fat broth, adding a little bread crumb and a little pepper and saffron. Leave it boiling for half an hour, and then let it cool for a while. Then take some eggs, grated cheese, parsley, marjoram and mint, finely chopped with a little grape juice, and mix all these things together, adding them to the aforesaid meat, and turning them with a spoon. This soup should turn out thick.

Take some flour and mix it with eggs, sugar, a little cinnamon, pepper and saffron, to make it yellow. Take some small branches of sage, and dip them one by one into this preparation, or cover them with it, and fry them in good oil with lard.
Laurel fritters can be made in the same way.

Boil the fish, and mash very well their white pulp. Take some almonds, well ground, and a little white flour with sugar and cinnamon. Mix all these things into a little water. Then make the fritters in the shape you prefer, and fry them in oil.

Cook them in a little water and vinegar, as much water as vinegar, and plenty of salt. Since they produce juice themselves, do not put too much of this sauce, and boil them until they make a foam. To know when they are cooked, pay attention to the sauce, when it trickles two or three times over the fire. Then they should be ready. But to be sure you should taste them, and you will not be mistaken.

To prepare stuffed prawns follow the previous paragraph. And with the tip of the knife carefully open their bodies between their legs, and pull out all the substance they have in their body, tail and legs. Crush what comes out of the tail and the legs with almonds and raisins. You will them add to the aforesaid ingredients egg yolk, according to the quantity you are preparing, and a little cheese, parsley and marjoran finely chopped, and with this preparation you will fill the prawns, cooking them in good oil, as slowly as possible.
And if you wish to prepare an alternative filling, grind some almonds with sugar and water, and fill the legs with it, or completely fill half of the prawns with one preparation, and one half with the other.

Boil some fresh eggs in water, until they are well hard, and once they are cooked peel them neatly, cut them into halves, and pull out all their yolks, being careful not to break the whites. Then you will crush a part of the yolks with a little fresh raisins, and with parsley, marjoram and mint, finely cut or chopped, and one or two egg whites, or more according to the quantity you wish to prepare, with sweet or hot spices, as you like best. And to this preparation, with everything mixed up, add some saffron, to make it yellow, and fill with it the aforesaid eggs, frying them very slowly in oil.
To prepare a suitable flavour for covering them, take some of the egg yolks left, with a little raisins, crush them well and dilute them into some grape juice, adding a little sugar, a little clove and plenty of cinnamon, letting this preparation boil for a while, and when you serve the eggs pour it over them.

Take the whole eggs and place them on the red hot coals, and beat them with a stick until they break, and let them cook. When they look ready, take them off and garnish them with a little vinegar and parsley.

Firstly prepare the figs to be preserved in a jar, then boil well the honey, and when it is hot pour it over the figs, and let it rest until it cools. Repeat this four or five times, and then the last time boil the honey until it is well cooked and add ginger, cinnamon, clove and fine spices. All the spices must be finely ground. Place the figs into a further jar, where you will preserve them, inserting them flat, pouring over each of them the honey with the aforesaid spices. In this way you will obtain preserved figs.

Take some good and sweet apples, and plenty of wine. Crush well the apples and add as much honey as half the quantity of the apples, and mix them up very well. Then pour them into the wine, in a cask, and stir vigorously. This is best prepared with new wine.