COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142212
rootfile
142212
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 59 verso || folio 60 recto
page_numbers
folio 59 verso || folio 60 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:
& shuger & set it one the fier tell it boile the n put in the Iuice of a lemon & when it is baked put in the Seir & shake it & sarue it up To make a steak Pye Take a good neck of mutton or lamb cut in steakes & breake the bones season it with a littell peper & salt the n take a pece of leane mutton shred it very smale with some befe suet & marow & earbes as you like choped smale some grated bread 3 yolkes of egges 2 or 3 spoonfulls of creame one spoonfull of shuger & as much ver [g] iuice some cloues & mace & nutmeg work it weel to geather & make it in to balls & lay the m in the m in the Pye with the steakes & lay in som good butter cloase the Pye it a loir of to it of 6 spoonfulls of white wine the Iuce of a Lemon & a Littell suger & a littell good butter && the yolke of an Egge stir it tell it begens to boile open the Pye put in the liquor & the n sarue it up page break 60. To Make a Haire Pye Take two haires & bone the m & the n par boile the f le ek & the n beate it as smalle as you can in a morter the n season it with peper & salt & what spice you like so laye it in the Pye with as much butter as you think fit this Pye is to be eate colde A Pye of veale Parboile a Legg of veale or part of it mince it smale & season it with peper & salt put in good store of marow or befe sueit shred smale & harde Egges shre d with what earbes you like mingell all these weel to geather & make it up in to Round bales & when the cofin is redy put in chikens or Pigons with butter & salt & peper in thaire beles & so put into the Pye with the balls if you like it you may put in either goosebreyes or barberies or grapes put butter one the top so Lided up & Bake it thus you may doe larkes
transcribed_information
& shuger & set it one the fier tell it boile the n put in the Iuice of a lemon & when it is baked put in the Seir & shake it & sarue it up To make a steak Pye Take a good neck of mutton or lamb cut in steakes & breake the bones season it with a littell peper & salt the n take a pece of leane mutton shred it very smale with some befe suet & marow & earbes as you like choped smale some grated bread 3 yolkes of egges 2 or 3 spoonfulls of creame one spoonfull of shuger & as much ver [g] iuice some cloues & mace & nutmeg work it weel to geather & make it in to balls & lay the m in the m in the Pye with the steakes & lay in som good butter cloase the Pye it a loir of to it of 6 spoonfulls of white wine the Iuce of a Lemon & a Littell suger & a littell good butter && the yolke of an Egge stir it tell it begens to boile open the Pye put in the liquor & the n sarue it up page break 60. To Make a Haire Pye Take two haires & bone the m & the n par boile the f le ek & the n beate it as smalle as you can in a morter the n season it with peper & salt & what spice you like so laye it in the Pye with as much butter as you think fit this Pye is to be eate colde A Pye of veale Parboile a Legg of veale or part of it mince it smale & season it with peper & salt put in good store of marow or befe sueit shred smale & harde Egges shre d with what earbes you like mingell all these weel to geather & make it up in to Round bales & when the cofin is redy put in chikens or Pigons with butter & salt & peper in thaire beles & so put into the Pye with the balls if you like it you may put in either goosebreyes or barberies or grapes put butter one the top so Lided up & Bake it thus you may doe larkes
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.