COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142207
rootfile
142207
Digital Image File Name
false
Source Call Number:
V.a.125
call_number
V.a.125
Source Call Number
false
Source Title:
A book of verses collected by me, R. Dungarvan [manuscript].
cd_title
A book of verses collected by me, R. Dungarvan [manuscript].
Source Title
false
Image Details:
Part I. When reading Part I, Part II is inverted and reversed.
special_instructions
Part I. When reading Part I, Part II is inverted and reversed.
Image Details
false
Source Creator:
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
author
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
Source Creator
false
Source Created or Published:
ca. 1630
imprint
ca. 1630
Source Created or Published
false
Physical Description:
folio 54 verso || folio 55 recto
page_numbers
folio 54 verso || folio 55 recto
Physical Description
false
Digital Image Type:
FSL collection
image_type
FSL collection
Digital Image Type
false
Hamnet Catalog Link:
hammet_catalog_link
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=229445
Hamnet Catalog Link
false
Transcription:
To Pot Befe Take the Leane part of a Buttock of Befe & cut it into page break 55. To Bake a Rump of Beefe Take out all the bones & season it with peper & sellt as you doe venison the n shred a pound of befe suiet uery smalle: strow hafe of it in the bottom & hafe of it on the Top of the meate in the pot the n Bake it in the n shred a good handfull of Earbes strew the m ouer the meate with a handfull of capers cut & a very littell handfull fo shuger poure on all these hafe a pint of claret wine & tenn spoonfulls of vinger the n Lay on the other hafe of the suett with the bones smale: broaken past it up close & Bake it six hours soe sarue it up with tosts of white & browe bread upon which poure the liquor haueing first taken of all the fatt alle will sarve for want of wine To Bake a Pigg Take a Pigg & scald it & wash: it the n lard it great peces of lard & put it into an earthen pot with sippets of bread & a pound of butter som: mace & nutmeg & ginger & cloves beaten smale & so set it into an ouen & let it stand as long as a [loafe] browne lo a fe will be Baked To make a french dish with veall Thake a fillit of veale & cut of peces hafe an inch thick through the veale the n with the [back] b a ackside of a chopeing knif beat the veale on one side till it be ridy to fall to peces the n take earbes that you like [&] & iues of each a good quantey shred uery small the n take grose
transcribed_information
To Pot Befe Take the Leane part of a Buttock of Befe & cut it into page break 55. To Bake a Rump of Beefe Take out all the bones & season it with peper & sellt as you doe venison the n shred a pound of befe suiet uery smalle: strow hafe of it in the bottom & hafe of it on the Top of the meate in the pot the n Bake it in the n shred a good handfull of Earbes strew the m ouer the meate with a handfull of capers cut & a very littell handfull fo shuger poure on all these hafe a pint of claret wine & tenn spoonfulls of vinger the n Lay on the other hafe of the suett with the bones smale: broaken past it up close & Bake it six hours soe sarue it up with tosts of white & browe bread upon which poure the liquor haueing first taken of all the fatt alle will sarve for want of wine To Bake a Pigg Take a Pigg & scald it & wash: it the n lard it great peces of lard & put it into an earthen pot with sippets of bread & a pound of butter som: mace & nutmeg & ginger & cloves beaten smale & so set it into an ouen & let it stand as long as a [loafe] browne lo a fe will be Baked To make a french dish with veall Thake a fillit of veale & cut of peces hafe an inch thick through the veale the n with the [back] b a ackside of a chopeing knif beat the veale on one side till it be ridy to fall to peces the n take earbes that you like [&] & iues of each a good quantey shred uery small the n take grose
Transcription
false
Credit:
Transcriptions made by Shakespeare's World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.