COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142211
rootfile
142211
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 58 verso || folio 59 recto
page_numbers
folio 58 verso || folio 59 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 make a round Pastie of Mutton Take good crust & role it out [thine] not thine the n take a Legg of good mutton & parboile it a Littell & the n cut it in thine slices & whilest it tis hot sprinkell upon it wine vinger & peper & salt & role out a peice of past round & lay the slices upon it the n have prepared some oiyons redeily boyled tender & beaten to a pap with the back of a spoon & put it one the mutton & some peces of good butter under the meate & upon it & lay a pece of past round rould round like the other upon it: you must put in [some water] the liquor that bones [e] of the mutton hath bin shred in after it tis Paked or before which the n please so close it up with an edge of past as you doe a Past page break 59. [ To make a round Pastie of muton ] To make a Pie of Lambe Take a pece of veale & minc it smale with some beefe suet & some marow & hearbs as you like & peper & salt & spice & were vinger the n take some of [y] this meate an egg a beaten make it in to littell bales the n lay the rest of the meat at the bottom of the Pie the n take some lambe being planched & the sweete breads of the lamb & the stones & yolkes of harde Egges whole or in halves & the halfe of the minced meate & some peices of marow & dates & artechoke botomes boyled tender pine appel [s] curneles skerits or parsnipes boyled tender mingle in all these thinges or some of the m which you like & lay the m in the Pie with a blade o [f] r two to mace & some good Butter the n make a lare with 3 or 4 sponfulls of white wine or veriuice & a littell butter & the yolk of an Egge beaten with a littell amber
transcribed_information
To make a round Pastie of Mutton Take good crust & role it out [thine] not thine the n take a Legg of good mutton & parboile it a Littell & the n cut it in thine slices & whilest it tis hot sprinkell upon it wine vinger & peper & salt & role out a peice of past round & lay the slices upon it the n have prepared some oiyons redeily boyled tender & beaten to a pap with the back of a spoon & put it one the mutton & some peces of good butter under the meate & upon it & lay a pece of past round rould round like the other upon it: you must put in [some water] the liquor that bones [e] of the mutton hath bin shred in after it tis Paked or before which the n please so close it up with an edge of past as you doe a Past page break 59. [ To make a round Pastie of muton ] To make a Pie of Lambe Take a pece of veale & minc it smale with some beefe suet & some marow & hearbs as you like & peper & salt & spice & were vinger the n take some of [y] this meate an egg a beaten make it in to littell bales the n lay the rest of the meat at the bottom of the Pie the n take some lambe being planched & the sweete breads of the lamb & the stones & yolkes of harde Egges whole or in halves & the halfe of the minced meate & some peices of marow & dates & artechoke botomes boyled tender pine appel [s] curneles skerits or parsnipes boyled tender mingle in all these thinges or some of the m which you like & lay the m in the Pie with a blade o [f] r two to mace & some good Butter the n make a lare with 3 or 4 sponfulls of white wine or veriuice & a littell butter & the yolk of an Egge beaten with a littell amber
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.