COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142234
rootfile
142234
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 81 verso || folio 82 recto
page_numbers
folio 81 verso || folio 82 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 Rost a shoulder of muton take oysters & stew the m in a dish the n take some of the m & cut the m prety smal & mingell the m with earbes that you like cut smal & some peper & salt & spice & hard egges cut smale & grated w [ee] hit bread so weet this with yolke [y] of egge & a littell vinger or whit wine & the n sttuf the muton all over with it & the n rost it not to much [when tis] bast it with buter & gravey that dropes from it & when tis rosted make the sace with the grauey that drapes from it the water of the oysters & the oysters that were stewed & a litell pece of buter & an nion heat all this to geather & power in the dish to the muton page break 82. To make cabbage Porage Take a good cabbage & cut it tow & [b] parboile it & the n cut it uery small & uct the crag end of an neck of muton & [3] 2 or 3 pound of befe & one pound of backon [.ut] cut prety small so put all to geather & let it stwe till the meate & cabbage be [d] tender & the n dish it up & take of some of the fat but afor you take it from the fier put in a littell salt if it be not salt enouf & put in a litel peper & some spice taste good white bread & put in the dish with the meate & cabbage & brroath you may put in litell verges stire it ofen whil it boiles that it doe not burne to the pot
transcribed_information
To Rost a shoulder of muton take oysters & stew the m in a dish the n take some of the m & cut the m prety smal & mingell the m with earbes that you like cut smal & some peper & salt & spice & hard egges cut smale & grated w [ee] hit bread so weet this with yolke [y] of egge & a littell vinger or whit wine & the n sttuf the muton all over with it & the n rost it not to much [when tis] bast it with buter & gravey that dropes from it & when tis rosted make the sace with the grauey that drapes from it the water of the oysters & the oysters that were stewed & a litell pece of buter & an nion heat all this to geather & power in the dish to the muton page break 82. To make cabbage Porage Take a good cabbage & cut it tow & [b] parboile it & the n cut it uery small & uct the crag end of an neck of muton & [3] 2 or 3 pound of befe & one pound of backon [.ut] cut prety small so put all to geather & let it stwe till the meate & cabbage be [d] tender & the n dish it up & take of some of the fat but afor you take it from the fier put in a littell salt if it be not salt enouf & put in a litel peper & some spice taste good white bread & put in the dish with the meate & cabbage & brroath you may put in litell verges stire it ofen whil it boiles that it doe not burne to the pot
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.