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Miss Collins recipe collection manuscript, 19th century?

Page 41

Puff paste 41
Take a pint of fine flour well dried, keep back enough to use in rolling the paste beat the whites of two eggs, and mix it with as much water, wet the flour with it, touching it lightly, roll it thin, and with a spoon scoop thin slices from half a pound of butter cover the paste with it, flour it, & fold it, then roll it as before, observing to fold & roll it always one way, continue to do so several times till the butter is all used. For Puffs, roll some of the paste rather thicker than a crown piece, cut it in shapes and bake it on tins, when baked cut a hole on the top, and fill them with preserved fruits.

To ragout calf's feet
Take the meat when well boiled & the bones carefully taken out, put it in a stew pan with beef gravy, stew it in the same manner as a breast of Veal, adding hard eggs, & force meat balls. It is a pretty side dish, or remove - Cow heel well boiled is extremely good,the same way.

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Puff paste 41 Take a pint of fine flour well dried, keep back enough to use in rolling the paste beat the whites of two eggs, and mix it with as much water, wet the flour with it, touching it lightly, roll it thin, and with a spoon scoop thin slices from half a pound of butter cover the paste with it, flour it, & fold it, then roll it as before, observing to fold & roll it always one way, continue to do so several times till the butter is all used. For Puffs, roll some of the paste rather thicker than a crown piece, cut it in shapes and bake it on tins, when baked cut a hole on the top, and fill them with preserved fruits. To ragout calf's feet Take the meat when well boiled & the bones carefully taken out, put it in a stew pan with beef gravy, stew it in the same manner as a breast of Veal, adding hard eggs, & force meat balls. It is a pretty side dish, or remove - Cow heel well boiled is extremely good,the same way.