COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142226
rootfile
142226
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 73 verso || folio 74 recto
page_numbers
folio 73 verso || folio 74 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 stew a shoulder of muton take it & parboile it a littell & with a litel salt you cut it into thine slices & put it in a stew pan & put to it the gravey that came from it & more if you have it & above a pint of onions boiled very tender & mashed very smale put some peper & salt & a spic to it & some good broath so much as you think will be enouf to stew it in so when tis enouf power it in the dish with & put tosted bread in the botom page break 74. [To stew a cowes udd] To stew a cowes udder take a young fat udder & bolie it then cut it in to smale peces & put it in to a stew pan with some good broath & peper & salt & a noion & what earbes you like cut smale & some spic so let it stew til you find it very tender the n you dish it up & put tosted [bb] bread in with it To drese a gose take a good goose that is a litell po w [dd] red & cut it into 4 quarters after it tis parboiled a litell then put it in to a st [r] ew pan with as much good broath as you think will stew it & some peper & salt & a littell garlick & som onions & time & parsely
transcribed_information
To stew a shoulder of muton take it & parboile it a littell & with a litel salt you cut it into thine slices & put it in a stew pan & put to it the gravey that came from it & more if you have it & above a pint of onions boiled very tender & mashed very smale put some peper & salt & a spic to it & some good broath so much as you think will be enouf to stew it in so when tis enouf power it in the dish with & put tosted bread in the botom page break 74. [To stew a cowes udd] To stew a cowes udder take a young fat udder & bolie it then cut it in to smale peces & put it in to a stew pan with some good broath & peper & salt & a noion & what earbes you like cut smale & some spic so let it stew til you find it very tender the n you dish it up & put tosted [bb] bread in with it To drese a gose take a good goose that is a litell po w [dd] red & cut it into 4 quarters after it tis parboiled a litell then put it in to a st [r] ew pan with as much good broath as you think will stew it & some peper & salt & a littell garlick & som onions & time & parsely
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.