COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142210
rootfile
142210
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 57 verso || folio 58 recto
page_numbers
folio 57 verso || folio 58 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:
the m in to every hole of the veneson the n take 2 ounces of peper beate it smale & twice as much salt the n squise the Iuice of the 2 lemons in to the peper & salt & when the lemon pell hath [binne] lain in the venson 3 houers take it out & stufe in the places of it the peper & salt & strow some of boath sides let it lie soe till morning the n put it in to past with good batter to coufer it To make shred Pyes slice beefe very thine so lay it all night to dry in a cloath the n shred it but not uery small the suet as much the n put boath togeather & shred the m uery smale shred dates & put in & resons of the sone & co u races & a littell ginger & sprg mint beaten & Roose water & salt page break 58. To Bake venson in fine curst Take a peck of fine flower & hafe a pound of good shuger & a littill salt the n take 3 pound of beefe suet & 3 pound of go [d] od butter the suet must be finely shred the n to the better hafe of the butter & suet & work in to the flower [co] cold & tenn [Eggg] eggs but the whites but of hafe the n take [ the ] some creame & as much water & wet the past up cold with it [&] & when it is wet with the liquor the n with the other parte of the butter & suet put to it work it uery weel to geather beate it with a roleing pin the more you beate it the better role o [t] ut the Pastie thick & put in the ve n son unparboiled the better the n season it with peper & salt & clare t wine with suger if you please minced suet which must not be left out to but put under the venson which will need to be baked 4 hower s
transcribed_information
the m in to every hole of the veneson the n take 2 ounces of peper beate it smale & twice as much salt the n squise the Iuice of the 2 lemons in to the peper & salt & when the lemon pell hath [binne] lain in the venson 3 houers take it out & stufe in the places of it the peper & salt & strow some of boath sides let it lie soe till morning the n put it in to past with good batter to coufer it To make shred Pyes slice beefe very thine so lay it all night to dry in a cloath the n shred it but not uery small the suet as much the n put boath togeather & shred the m uery smale shred dates & put in & resons of the sone & co u races & a littell ginger & sprg mint beaten & Roose water & salt page break 58. To Bake venson in fine curst Take a peck of fine flower & hafe a pound of good shuger & a littill salt the n take 3 pound of beefe suet & 3 pound of go [d] od butter the suet must be finely shred the n to the better hafe of the butter & suet & work in to the flower [co] cold & tenn [Eggg] eggs but the whites but of hafe the n take [ the ] some creame & as much water & wet the past up cold with it [&] & when it is wet with the liquor the n with the other parte of the butter & suet put to it work it uery weel to geather beate it with a roleing pin the more you beate it the better role o [t] ut the Pastie thick & put in the ve n son unparboiled the better the n season it with peper & salt & clare t wine with suger if you please minced suet which must not be left out to but put under the venson which will need to be baked 4 hower s
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.