LUNA: Folger Manuscript Transcriptions Collection
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A book of verses collected by me, R. Dungarvan [manuscript].
Part I. When reading Part I, Part II is inverted and reversed.
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
Source Created or Published:
folio 62 verso || folio 63 recto
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To make a Pie of sheeps feet Take the sheeps feet wash the m & boile the m tender the n pele the m & put the m in to cold water the n take the m out & slit the m in tow & cut the m acroase or as you would have the m for the pye the n season the m with salt & peper & what spice you like & earbis: cut smal & an onyon so put it all into the pye with butter one the top of it the n [d] lid it up & put some water in to it iust as you put it in the oven let it bake an houer & a hafe & when tis baked a caudell of yolkes of egges & verges & gravey & heat it hot & the n put it in to the pye To make an artichoake Pye Take a pound & 6 ounces of articho ake/ botomes & the meate that is craped from the leaues one pound & buter as much as yu want [it] a littell peper & salt & spice page break 63. mingell all to geather so put it in to the pye with a caudell made with 6 yolkes of egges 6 spounfulls of creame & a littell sack & some suger you may put dates in if you please & marow so cloase it up & bake it To make a Pye of chiken or capon or rabit take either of the m & hafe rost the m if you shred it smale [as for] rub to it som marow or befe suiet shred smale you season it with peper & salt & the spice you liske the n cut hard egges & what earbes you like so mingell all to geather & put it in to the pye which must be good past the n bake it To make a stump Pye take a pece of a leg of veale & take of all the skines the n take as as much befe suiet as the veale or more mince boath uery smal
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.