COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142221
rootfile
142221
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 68 verso || folio 69 recto
page_numbers
folio 68 verso || folio 69 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 shri [p] mp Pye take the shrimps & boile the m the n pick the m & boile the m againe being first cleane - washed in warme water the n put the m in a pipkin with cleale water & a good quantitey of marrow & a litell white wine & a litell salt & peper & spice [p] beate smal the n make the coffins of good past & drye the m a littell in the oven before you put in the shrimps the n fill the m & [k] bake the m [& when yu] may if you please put in som buter melted in the m when the come out of the oven To make a Ra [p] biet Pye take the Rabiets & parboile the m & when the are cold cut all the meate from the bones in smal long peces the n season it with peper & salt & the spice you like lay a quarter of a pound of buter in the botom of the Pye page break 69. the n put the meat in with harde Egges cut smale & pickely coucombers & aney other pickled thinges with a litell Lemon pill cut smal the n lay the meate in & put a quarter of a pound of good buter one [y] it & so Lid it up & when it goes in the oven power in some water & or grauey if you haue it To fry a brest of Lamb take a brest of Lamb & parboile a litel the n take out out all the long bones if you pleas the n cut it the long way & the n cut [a] twise the crose way so that you may make six peces of it the n take the yolkes of six egges & beate the m & put in some spice & peper & salt & parseley & time cut smale the n dipe the peces of lamb in to it that it may be all coufred with it shred [an] some lemono pill & put in [ the n lay one brest oneof ] [ the tope of the Pye ] frye it in good buter & for sauce to it 4 or 5 spoone fulls o whit wine or verges & Iuce
transcribed_information
To make a shri [p] mp Pye take the shrimps & boile the m the n pick the m & boile the m againe being first cleane - washed in warme water the n put the m in a pipkin with cleale water & a good quantitey of marrow & a litell white wine & a litell salt & peper & spice [p] beate smal the n make the coffins of good past & drye the m a littell in the oven before you put in the shrimps the n fill the m & [k] bake the m [& when yu] may if you please put in som buter melted in the m when the come out of the oven To make a Ra [p] biet Pye take the Rabiets & parboile the m & when the are cold cut all the meate from the bones in smal long peces the n season it with peper & salt & the spice you like lay a quarter of a pound of buter in the botom of the Pye page break 69. the n put the meat in with harde Egges cut smale & pickely coucombers & aney other pickled thinges with a litell Lemon pill cut smal the n lay the meate in & put a quarter of a pound of good buter one [y] it & so Lid it up & when it goes in the oven power in some water & or grauey if you haue it To fry a brest of Lamb take a brest of Lamb & parboile a litel the n take out out all the long bones if you pleas the n cut it the long way & the n cut [a] twise the crose way so that you may make six peces of it the n take the yolkes of six egges & beate the m & put in some spice & peper & salt & parseley & time cut smale the n dipe the peces of lamb in to it that it may be all coufred with it shred [an] some lemono pill & put in [ the n lay one brest oneof ] [ the tope of the Pye ] frye it in good buter & for sauce to it 4 or 5 spoone fulls o whit wine or verges & Iuce
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.