COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142224
rootfile
142224
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 71 verso || folio 72 recto
page_numbers
folio 71 verso || folio 72 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 stuew a Calues Head take a good Head & cleaue it a parte & take out the braines then lay it in cold water for an houer or to the n [parbe] parboile it & skewe it cleare the n take it up & cut it in small peses & the toung that take a quart of the water twas boiled in & the gravey that run from it when you cut it season the meate with peper & salt & spick & earbes as you like & a noyon so stwe all this togeather & when it is all most done enofe put in hafe a pint of white wine with some capers & an achouise or 2 & som gravey beate wet 4 or 5 yolkes of egges put in Iust to thiken the sace fry the the braines with yolke of egges browne to lay one the tope when tis in the dish & foor bales to put in shred a pound of veale & a pound of befe sueit seeason it with peper & salt page break 72. & spice & what shreed earbes you like & 3 or 4 yolks of Egges beaten & so put in to the minced meat & work it with your hand togeather & the n role it into litell bales som long & some round hard egges chope [p] ded uery smale & mixd with the bales & roled w i t h itt is good [ in the ] when tis all most stwed the n put in bove a quarter of a pound of good buter for sipeits tost good white bread & lay in the dish & you may fry some in buter when yu have put it in the dish the n slice a lemon thine & lay one it stwe a litlel lemon pille with the meate [sweet] fry s weet breads of veale [diped in] cut thin & diped in yolks of eggs & lay one the top with some of the braines [d] fryed & clarcy diped in egges [&] & fyed
transcribed_information
To stuew a Calues Head take a good Head & cleaue it a parte & take out the braines then lay it in cold water for an houer or to the n [parbe] parboile it & skewe it cleare the n take it up & cut it in small peses & the toung that take a quart of the water twas boiled in & the gravey that run from it when you cut it season the meate with peper & salt & spick & earbes as you like & a noyon so stwe all this togeather & when it is all most done enofe put in hafe a pint of white wine with some capers & an achouise or 2 & som gravey beate wet 4 or 5 yolkes of egges put in Iust to thiken the sace fry the the braines with yolke of egges browne to lay one the tope when tis in the dish & foor bales to put in shred a pound of veale & a pound of befe sueit seeason it with peper & salt page break 72. & spice & what shreed earbes you like & 3 or 4 yolks of Egges beaten & so put in to the minced meat & work it with your hand togeather & the n role it into litell bales som long & some round hard egges chope [p] ded uery smale & mixd with the bales & roled w i t h itt is good [ in the ] when tis all most stwed the n put in bove a quarter of a pound of good buter for sipeits tost good white bread & lay in the dish & you may fry some in buter when yu have put it in the dish the n slice a lemon thine & lay one it stwe a litlel lemon pille with the meate [sweet] fry s weet breads of veale [diped in] cut thin & diped in yolks of eggs & lay one the top with some of the braines [d] fryed & clarcy diped in egges [&] & fyed
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.