COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142218
rootfile
142218
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 65 verso || folio 66 recto
page_numbers
folio 65 verso || folio 66 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:
the n lay it in the pye with hard Egges cut smal the n lay one the top of the meat in the pye some good butter & afore it goes into to the oven put in some water & gravey if you have aney. To make a fine battalia Pye take 4 or 5 very good fat Pigons: & 3 or 4 good Pallats of an oxe or a cowes boiled coks combes boiled tender & 3 or 4 botomes of artichoa - - kes/ boiled tender a pint of good oysters & the marow of 2 or 3 bones of beefe season all these with peper & salt & spice & the n put it in to the Pye & one the tope lay one hafe a pound of good buter so died it [y] up & a fore if good in the oven put in some water & gravey if you have it page break 66. To make a haggase Pye take a good calves chardon boile it tender a'when when it tis cold cut it in peces the length of y o ur finger & take out all the kernells the n season it with peper & salt & spices & earbes if you like & cut dovde Egges smal & put in with the meate the n lay it in the pye & one the top lay one some good buter & afore that it goes in the oven put in some water twil be baked in an houer & a hafe To make minced [t] Pye ta ke a good neates tongue & parboile it you the n pille it cleane the n cut of all the hard parts & to a pound & a hafe of tongue put as much good beefe suiet & a pound a hafe of pipens cut very smal as the meate & a pound & a hafe of corrance suger hafe a pound a quarter of an ounce of mace & so of nutmeg. & cloues
transcribed_information
the n lay it in the pye with hard Egges cut smal the n lay one the top of the meat in the pye some good butter & afore it goes into to the oven put in some water & gravey if you have aney. To make a fine battalia Pye take 4 or 5 very good fat Pigons: & 3 or 4 good Pallats of an oxe or a cowes boiled coks combes boiled tender & 3 or 4 botomes of artichoa - - kes/ boiled tender a pint of good oysters & the marow of 2 or 3 bones of beefe season all these with peper & salt & spice & the n put it in to the Pye & one the tope lay one hafe a pound of good buter so died it [y] up & a fore if good in the oven put in some water & gravey if you have it page break 66. To make a haggase Pye take a good calves chardon boile it tender a'when when it tis cold cut it in peces the length of y o ur finger & take out all the kernells the n season it with peper & salt & spices & earbes if you like & cut dovde Egges smal & put in with the meate the n lay it in the pye & one the top lay one some good buter & afore that it goes in the oven put in some water twil be baked in an houer & a hafe To make minced [t] Pye ta ke a good neates tongue & parboile it you the n pille it cleane the n cut of all the hard parts & to a pound & a hafe of tongue put as much good beefe suiet & a pound a hafe of pipens cut very smal as the meate & a pound & a hafe of corrance suger hafe a pound a quarter of an ounce of mace & so of nutmeg. & cloues
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.