COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142231
rootfile
142231
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 78 verso || folio 79 recto
page_numbers
folio 78 verso || folio 79 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:
Then have redy the sueet for the m when you think the m frid enouf which mus be made with some gra [y] uey & some whit wine & the yolkes of 4 egges beaten & an achovey & an oinion & some peper & salt & a littell nutmeg set over the fier tel it tis thick the n ylay the [q] collps in the dish which must hot & put the sace one the m with sostes of white bread at the botom To drese a Leg of muton take a good leg of muton & stufe it weel all ouer earbes & harde egges cut uery smal & befe [suiet] swet & peper & salt & spice & the n boile w [ th ] hen tis enouf put if the are to be had some colleflowers boild tender page break 79. [a] artechockes botomes bo [t] iled tender & for sace some graye & some buter & capers & an nion & a littell vinger doe not boile the muton to much & when you put it in the dish lay the colliflowers & the potom of the artickoakes about it & the n power one the sace To rost a shoulder of muton in blood shred hafe a pound of beefe swet smal & a ha [d] ndfull of spinage & sorell & parsely & a litel time & a nion shred small & season this with peper & salt & spice the n mingell all this with sheepes blood to weet it uery weel & let the shoulder be diped in blood & cut it all over in slashes to the bone & stuf it full of the minced earbes & the n put the kell all ouer it skewe it fast to the muton the n rost it & bast it with blood & some b [a] u ter
transcribed_information
Then have redy the sueet for the m when you think the m frid enouf which mus be made with some gra [y] uey & some whit wine & the yolkes of 4 egges beaten & an achovey & an oinion & some peper & salt & a littell nutmeg set over the fier tel it tis thick the n ylay the [q] collps in the dish which must hot & put the sace one the m with sostes of white bread at the botom To drese a Leg of muton take a good leg of muton & stufe it weel all ouer earbes & harde egges cut uery smal & befe [suiet] swet & peper & salt & spice & the n boile w [ th ] hen tis enouf put if the are to be had some colleflowers boild tender page break 79. [a] artechockes botomes bo [t] iled tender & for sace some graye & some buter & capers & an nion & a littell vinger doe not boile the muton to much & when you put it in the dish lay the colliflowers & the potom of the artickoakes about it & the n power one the sace To rost a shoulder of muton in blood shred hafe a pound of beefe swet smal & a ha [d] ndfull of spinage & sorell & parsely & a litel time & a nion shred small & season this with peper & salt & spice the n mingell all this with sheepes blood to weet it uery weel & let the shoulder be diped in blood & cut it all over in slashes to the bone & stuf it full of the minced earbes & the n put the kell all ouer it skewe it fast to the muton the n rost it & bast it with blood & some b [a] u ter
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.