COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142228
rootfile
142228
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 75 verso || folio 76 recto
page_numbers
folio 75 verso || folio 76 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:
broile as it did so cut of a gaine te you have cut the meate all most of the bone which must be broiled againe to lay one the stewed meat to which you must put some oionys boiled tender & broak smale & some oyster flowred & diped in beaten yokes of egges & fried brown & layed one the top of the meat in the dish & bone a fore you put it in the dish put in a litel white wine & shake it weel to geater you may put in some shred earbes in the stewe - = ing put tosted white bread in the dish with it To Boile a Capon tak french barley & boile it in 2 or 3 waters tel it tis white & uery tender the n fill the belli [s] e of the capon with the barley page break 76 the n boile the capon with bones of muton & befe & skime it as it boiles the n put in a crust of bread & some peper & salt spic & earbes that you [k] like & when tis enouf take a good handfull of blanched almons beate smale & straine it in to the broath so let it boile a litel the n dish it up with tosted whit bread in the dish A french way to boile cabbage cut a godd cabbage in 6 or 8 peces the n wash it cleane & put it in a stew pan to water & a [h] pound of good buter & peper & salt & spice & bunch of time so let it stew [2] 3 or more the n dish it up with tosted bread in the dish
transcribed_information
broile as it did so cut of a gaine te you have cut the meate all most of the bone which must be broiled againe to lay one the stewed meat to which you must put some oionys boiled tender & broak smale & some oyster flowred & diped in beaten yokes of egges & fried brown & layed one the top of the meat in the dish & bone a fore you put it in the dish put in a litel white wine & shake it weel to geater you may put in some shred earbes in the stewe - = ing put tosted white bread in the dish with it To Boile a Capon tak french barley & boile it in 2 or 3 waters tel it tis white & uery tender the n fill the belli [s] e of the capon with the barley page break 76 the n boile the capon with bones of muton & befe & skime it as it boiles the n put in a crust of bread & some peper & salt spic & earbes that you [k] like & when tis enouf take a good handfull of blanched almons beate smale & straine it in to the broath so let it boile a litel the n dish it up with tosted whit bread in the dish A french way to boile cabbage cut a godd cabbage in 6 or 8 peces the n wash it cleane & put it in a stew pan to water & a [h] pound of good buter & peper & salt & spice & bunch of time so let it stew [2] 3 or more the n dish it up with tosted bread in the 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.