COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142227
rootfile
142227
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 74 verso || folio 75 recto
page_numbers
folio 74 verso || folio 75 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:
so let all [t] stew toggeather tel you think tis enouf & the n serve it up with tostes of white bread To stew befe steakes take a pece of good fat young befe & is interlarded with fat & cut it in to prety thin slices & lay the m in a dish [but] yu must beate the m with a roleing pin & hack the m with the back of an kinfe to make the m tender the n season the m with peper & salt what earbes you like cut smale so dtew the m with some good broath if you have it it not with asome gravey & water kepe it coufred all the while tis doeing & when tis [all] enouf put in a littell veriuse or vinger so put it in the dish with sotstes of white bread page break 75. To boile sheepes troters take a pint of veriuise & a pint of water & shift the troters & so stew the m with peper & salt & spice & an onion & some earbes you like cut smale when the are enouf put in a pece of buter & beate it in the liquer with the m so dish it up & put in tosted white bread To make a hash of muton take a good shoulder of muton & par boile it a litel with some salt the n take some of the water & some water of o [s] y s ters & put it in a stew pan [ with ] ouer the fier the n take the muton out of the broath & cut it & crose in side & out side the n stro a littel peper & salt one it & lay it one a gridiron one a clea re fier & as tis browne cut it of in litell peces & put it in the stew pan to the liquour cut it a crose a gaine & let it
transcribed_information
so let all [t] stew toggeather tel you think tis enouf & the n serve it up with tostes of white bread To stew befe steakes take a pece of good fat young befe & is interlarded with fat & cut it in to prety thin slices & lay the m in a dish [but] yu must beate the m with a roleing pin & hack the m with the back of an kinfe to make the m tender the n season the m with peper & salt what earbes you like cut smale so dtew the m with some good broath if you have it it not with asome gravey & water kepe it coufred all the while tis doeing & when tis [all] enouf put in a littell veriuse or vinger so put it in the dish with sotstes of white bread page break 75. To boile sheepes troters take a pint of veriuise & a pint of water & shift the troters & so stew the m with peper & salt & spice & an onion & some earbes you like cut smale when the are enouf put in a pece of buter & beate it in the liquer with the m so dish it up & put in tosted white bread To make a hash of muton take a good shoulder of muton & par boile it a litel with some salt the n take some of the water & some water of o [s] y s ters & put it in a stew pan [ with ] ouer the fier the n take the muton out of the broath & cut it & crose in side & out side the n stro a littel peper & salt one it & lay it one a gridiron one a clea re fier & as tis browne cut it of in litell peces & put it in the stew pan to the liquour cut it a crose a gaine & let it
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.