COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142223
rootfile
142223
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 70 verso || folio 71 recto
page_numbers
folio 70 verso || folio 71 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 take the m out & put the wine that the chikens were fryed in into the pan & giue it on boile the n take it of the fier & stir in it 6 yolkes of egges beaten w i t h a 2 anchovis & [m] some peper & salt & spice & mushromes sace good for aney frigesey take the yolke of 6 egges & beate the m weel mix the m with 3 or 4 spoon - fulls of white wine or verges & vinger & an anchouyes & some peper & salt & spic & what earbes you like cut smal so put at this beaten to geather into a frying pan & fry it tell it be thik have a care that it doe not curdel you may put in a litell wine that [y] an [oy] onyon has bin steped in this is good sace for either fleck or fish page break 71. To frigesey befe with alle take good yong fat befe & cut it into thin slices & beate it the n lay it for 2 or 3 houers in alle with peper & salt & some spics & earbes y o like the n put it in to a frying pan & let it st [u] ew sofely tel you think it enoufe & put to it a good pece of buter & a noyon & an anchouis & shak it weel & the n put it [y] in your dish [hot] is hot & tsost at the potom of the dish To fry eas sheeps feete take sheeps feet & boile the m & pille the m cleane & cut the m in peces the n put the m in a pot with som good strong broath & a litell peper & salt & spice & earbes & a noyon so let it stew sofely tel the be tender the n put in a pece of good bater & litell Lemon pele cut smal & a gody & 2 or 3 of egges & so shake it to geather till it be thick the n put it in your dish
transcribed_information
the n take the m out & put the wine that the chikens were fryed in into the pan & giue it on boile the n take it of the fier & stir in it 6 yolkes of egges beaten w i t h a 2 anchovis & [m] some peper & salt & spice & mushromes sace good for aney frigesey take the yolke of 6 egges & beate the m weel mix the m with 3 or 4 spoon - fulls of white wine or verges & vinger & an anchouyes & some peper & salt & spic & what earbes you like cut smal so put at this beaten to geather into a frying pan & fry it tell it be thik have a care that it doe not curdel you may put in a litell wine that [y] an [oy] onyon has bin steped in this is good sace for either fleck or fish page break 71. To frigesey befe with alle take good yong fat befe & cut it into thin slices & beate it the n lay it for 2 or 3 houers in alle with peper & salt & some spics & earbes y o like the n put it in to a frying pan & let it st [u] ew sofely tel you think it enoufe & put to it a good pece of buter & a noyon & an anchouis & shak it weel & the n put it [y] in your dish [hot] is hot & tsost at the potom of the dish To fry eas sheeps feete take sheeps feet & boile the m & pille the m cleane & cut the m in peces the n put the m in a pot with som good strong broath & a litell peper & salt & spice & earbes & a noyon so let it stew sofely tel the be tender the n put in a pece of good bater & litell Lemon pele cut smal & a gody & 2 or 3 of egges & so shake it to geather till it be thick the n put it in your dish
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.