Detail View: LUNA: Folger Manuscript Transcriptions Collection: A book of verses collected by me, R. Dungarvan [manuscript].

Digital Image File Name: 
142215
Source Call Number: 
V.a.125
Source Title: 
A book of verses collected by me, R. Dungarvan [manuscript].
Image Details: 
Part I. When reading Part I, Part II is inverted and reversed.
Source Creator: 
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
Source Created or Published: 
ca. 1630
Physical Description: 
folio 62 verso || folio 63 recto
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=229445
Transcription: 
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
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.