COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142225
rootfile
142225
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 72 verso || folio 73 recto
page_numbers
folio 72 verso || folio 73 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 stwe a Leg of befe take a good leg of befe & break the bone [s] where the sinews are but not the marow bone the n put it in to pot with a good deale of water when it boiles scum cleane the n [put] coufer it close & let it stwe for 2 houers the n put in som peper & salt & & spice & [ the ] the botom of 2 peney loves [&] & so let it stwe tel the befe be very tender & fore you take it pu put in earbes you like that ye may be stwed in so put tosted bred in the dish with the meate & put [y] broath enouf for to coufer page break 73. To stewe a Rump of Befe take the rump when tis a litell salted & hafe boile it the n take it up & lay it in a dish to save the gravey the n [t] with a knife stap it in searuall places & put in to euery hole some spice & the earbes you like shred smal & rol [d] ed in buter so put a pite in to euer place & put in to the pot or dish the n bake it in & power ouer it a pint of clarit wine & a quart of good broath & a litel vinger spread over the befe the yolkes of 3 or 4 egges beaten so put it in to [y] a hot oven twel need to stand in above 2 houers & when tis baked put tosted bread in with it in the dish that you sarue it in you may put in som o [y] nion when tis steweing
transcribed_information
To stwe a Leg of befe take a good leg of befe & break the bone [s] where the sinews are but not the marow bone the n put it in to pot with a good deale of water when it boiles scum cleane the n [put] coufer it close & let it stwe for 2 houers the n put in som peper & salt & & spice & [ the ] the botom of 2 peney loves [&] & so let it stwe tel the befe be very tender & fore you take it pu put in earbes you like that ye may be stwed in so put tosted bred in the dish with the meate & put [y] broath enouf for to coufer page break 73. To stewe a Rump of Befe take the rump when tis a litell salted & hafe boile it the n take it up & lay it in a dish to save the gravey the n [t] with a knife stap it in searuall places & put in to euery hole some spice & the earbes you like shred smal & rol [d] ed in buter so put a pite in to euer place & put in to the pot or dish the n bake it in & power ouer it a pint of clarit wine & a quart of good broath & a litel vinger spread over the befe the yolkes of 3 or 4 egges beaten so put it in to [y] a hot oven twel need to stand in above 2 houers & when tis baked put tosted bread in with it in the dish that you sarue it in you may put in som o [y] nion when tis steweing
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.