COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142216
rootfile
142216
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 63 verso || folio 64 recto
page_numbers
folio 63 verso || folio 64 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 geather the n take what earbes you like & cut smal & put to the meat with peper & salt & what spice you like & suger a littell if you like it & corrance put in the Iuce of a Lemon or some vinger the yolkes of 6 Egges so work all these to geather uery weel that is may cut ferme & so put it in to the Pye & when it tis baked afore you didd it up put som buter one the tope of the Pye & a litell water Iust as you put it in the oven it will be baked in an houer & a [hafe] quarter when it comes out of the ouen put in a littell veries & suger if you like it best you may put in to the pye a handfull or 2 of corrance with the meate page break 64. To make a choch callop Pye take a fillet of veale or a Leg of Lamb & cut it as you doe for collops & beate it with the back of an knife uery weel the n season the m peper & salt & what spice you like & an onyon cut in hafe the n lay the meate in to the Pye & a lare of bakon cut thin the n a laire of coll [p] op with hard egges cut smal & the spice & what earbes you like so lay all this in til the Pye be full the n put buter one the top & so [d] lided it up afore it gos in to the oven put in some water let it Bake an houer & a hafe when you take it out cut up the lid & powre all the fat away & put in a leare of grauine o butter beaten thik a litell vinger & slices of lemon & shake all these togeather [so] put one the lid you may put in either pickled mushroms or oysters pickled or raw
transcribed_information
to geather the n take what earbes you like & cut smal & put to the meat with peper & salt & what spice you like & suger a littell if you like it & corrance put in the Iuce of a Lemon or some vinger the yolkes of 6 Egges so work all these to geather uery weel that is may cut ferme & so put it in to the Pye & when it tis baked afore you didd it up put som buter one the tope of the Pye & a litell water Iust as you put it in the oven it will be baked in an houer & a [hafe] quarter when it comes out of the ouen put in a littell veries & suger if you like it best you may put in to the pye a handfull or 2 of corrance with the meate page break 64. To make a choch callop Pye take a fillet of veale or a Leg of Lamb & cut it as you doe for collops & beate it with the back of an knife uery weel the n season the m peper & salt & what spice you like & an onyon cut in hafe the n lay the meate in to the Pye & a lare of bakon cut thin the n a laire of coll [p] op with hard egges cut smal & the spice & what earbes you like so lay all this in til the Pye be full the n put buter one the top & so [d] lided it up afore it gos in to the oven put in some water let it Bake an houer & a hafe when you take it out cut up the lid & powre all the fat away & put in a leare of grauine o butter beaten thik a litell vinger & slices of lemon & shake all these togeather [so] put one the lid you may put in either pickled mushroms or oysters pickled or raw
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.