COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142222
rootfile
142222
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 69 verso || folio 70 recto
page_numbers
folio 69 verso || folio 70 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:
of Lemon or orenge & a pece of good buter & the yolke or an yge heat all these togeather to be thik & put the lamb in a dish & power the sace over it To frye lamb sto [o] nes [b] parboile the m & the n sking the m lay the m in white wine a littell to soake the n flower & dip the m & yolke of Egges the n flower the m againe & so frye the m in good bater make the sace of buter with wine or vinger To fry chikens flea the chikens whilest the are hot & put the m in to water for a littell [time] while the n put the m int to a frying pan with water & a litel salt & peper & some spice & som parsley & when the begine to be tender put in [b] six yolks of egges beate & a littel sweet creame & a litell wine & gravey & stir all these geather ouer the fier till it tis thick page break 70. To fry Larkes : take 2 or 3 dosen of doe not gut the m the n fry the m ouer a quick fier with good butter be carefull that you doe not over fry the m if you have 2 pans the n the m doe more at a time the n with one the n take about a quart of oysters & scald the m a litell the n flower the m when you have taken the m out of thaire liquer & then fry the m a litel in good buter the n take some skerrites that are tender boiled pille the m & flower the m & fry the m with the oysters let the look browne the n lay the larkes & oysters & skirrites in the dish & power buter one the m a frigesee take 6 chikens & cut the m into 4 quarter s & lay the m for 2 howers in as much white wine as will coufer the m wa a onyon & ear [k] bes you like the n put & the liquer into a frying pan stue the m to geather in it the n take sweet breads & lambs stons if you can have the m & fry the m by the m seluels being first parboiled if you pease
transcribed_information
of Lemon or orenge & a pece of good buter & the yolke or an yge heat all these togeather to be thik & put the lamb in a dish & power the sace over it To frye lamb sto [o] nes [b] parboile the m & the n sking the m lay the m in white wine a littell to soake the n flower & dip the m & yolke of Egges the n flower the m againe & so frye the m in good bater make the sace of buter with wine or vinger To fry chikens flea the chikens whilest the are hot & put the m in to water for a littell [time] while the n put the m int to a frying pan with water & a litel salt & peper & some spice & som parsley & when the begine to be tender put in [b] six yolks of egges beate & a littel sweet creame & a litell wine & gravey & stir all these geather ouer the fier till it tis thick page break 70. To fry Larkes : take 2 or 3 dosen of doe not gut the m the n fry the m ouer a quick fier with good butter be carefull that you doe not over fry the m if you have 2 pans the n the m doe more at a time the n with one the n take about a quart of oysters & scald the m a litell the n flower the m when you have taken the m out of thaire liquer & then fry the m a litel in good buter the n take some skerrites that are tender boiled pille the m & flower the m & fry the m with the oysters let the look browne the n lay the larkes & oysters & skirrites in the dish & power buter one the m a frigesee take 6 chikens & cut the m into 4 quarter s & lay the m for 2 howers in as much white wine as will coufer the m wa a onyon & ear [k] bes you like the n put & the liquer into a frying pan stue the m to geather in it the n take sweet breads & lambs stons if you can have the m & fry the m by the m seluels being first parboiled if you pease
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.