COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142217
rootfile
142217
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 64 verso || folio 65 recto
page_numbers
folio 64 verso || folio 65 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 sauory veale Pye
Take veale & cut uery thin & beate
it uery much then take some time
& parsley & sage & a noyion all shred
smale & peper & salt & some spice
& role up all this on the saruall
peces of the neate with some befe
sueit or butter or the fat of the
ueale if you have enouf of it then
laye it in to the pye with some
slices of lemon & the marow of 2
bones & hard egges cut small layed
one the top of the pye with some
buter & afore you put it in the [oue]
oven put in either white wine
or some water & when tis baked
you may if you pleas make a
caudell for it & put in to it
of white wine & the yolkes of
egges & a littell grauiey & an
choufey or 2
page break
65. to make a Pig Pye
take the Pigg that is fat & sprinkelle it
with whit wine vinger then beate spice
& season it & peper & salt then lay the
Pigg in to the Pye with baye leaves &
smome time & sage & a noyion & hard
egges cut small you may cut the Pigg in
to peces as you think fit lay one the
top of the Pye some good butter &
Iust before it goes in the oven put in
some water afore it tis quite baked
take it out & put in a bout hafe a
pint of white wine made hot so set it
in the oven & let it stand a quarter of
an houer longer
To make a chiken Pye
take 4 or 5 chikens cut them in peces
& take 2 or 3 sweet breads perboiled &
cut in peces as big as wallnuts then take the udder
of veale cut in thin slices & the
pottomes of artichoakes boiled
tender if you can have them season
the meat with peper & salt &
spice & earbes as you like
Take veale & cut uery thin & beate
it uery much then take some time
& parsley & sage & a noyion all shred
smale & peper & salt & some spice
& role up all this on the saruall
peces of the neate with some befe
sueit or butter or the fat of the
ueale if you have enouf of it then
laye it in to the pye with some
slices of lemon & the marow of 2
bones & hard egges cut small layed
one the top of the pye with some
buter & afore you put it in the [oue]
oven put in either white wine
or some water & when tis baked
you may if you pleas make a
caudell for it & put in to it
of white wine & the yolkes of
egges & a littell grauiey & an
choufey or 2
page break
65. to make a Pig Pye
take the Pigg that is fat & sprinkelle it
with whit wine vinger then beate spice
& season it & peper & salt then lay the
Pigg in to the Pye with baye leaves &
smome time & sage & a noyion & hard
egges cut small you may cut the Pigg in
to peces as you think fit lay one the
top of the Pye some good butter &
Iust before it goes in the oven put in
some water afore it tis quite baked
take it out & put in a bout hafe a
pint of white wine made hot so set it
in the oven & let it stand a quarter of
an houer longer
To make a chiken Pye
take 4 or 5 chikens cut them in peces
& take 2 or 3 sweet breads perboiled &
cut in peces as big as wallnuts then take the udder
of veale cut in thin slices & the
pottomes of artichoakes boiled
tender if you can have them season
the meat with peper & salt &
spice & earbes as you like
transcribed_information
to make a sauory veale Pye
Take veale & cut uery thin & beate
it uery much then take some time
& parsley & sage & a noyion all shred
smale & peper & salt & some spice
& role up all this on the saruall
peces of the neate with some befe
sueit or butter or the fat of the
ueale if you have enouf of it then
laye it in to the pye with some
slices of lemon & the marow of 2
bones & hard egges cut small layed
one the top of the pye with some
buter & afore you put it in the [oue]
oven put in either white wine
or some water & when tis baked
you may if you pleas make a
caudell for it & put in to it
of white wine & the yolkes of
egges & a littell grauiey & an
choufey or 2
page break
65. to make a Pig Pye
take the Pigg that is fat & sprinkelle it
with whit wine vinger then beate spice
& season it & peper & salt then lay the
Pigg in to the Pye with baye leaves &
smome time & sage & a noyion & hard
egges cut small you may cut the Pigg in
to peces as you think fit lay one the
top of the Pye some good butter &
Iust before it goes in the oven put in
some water afore it tis quite baked
take it out & put in a bout hafe a
pint of white wine made hot so set it
in the oven & let it stand a quarter of
an houer longer
To make a chiken Pye
take 4 or 5 chikens cut them in peces
& take 2 or 3 sweet breads perboiled &
cut in peces as big as wallnuts then take the udder
of veale cut in thin slices & the
pottomes of artichoakes boiled
tender if you can have them season
the meat with peper & salt &
spice & earbes as you like
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.