COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142250
rootfile
142250
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 97 verso || folio 98 recto
page_numbers
folio 97 verso || folio 98 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:
hafe a pound of good Bakon & some mint when the pease are soft the n rub the m throue a culdener & the n p [t] ut 3 or 4 quartes of the strong broath to the pulp of the pease & some grauey doe not put in to much of the pulp of the pease for fere of makeing it to thick at the ferst for twell groe thicker cut 2 onyons in halvess & stire in & som sorell & som hole peper so boile it sofely for above hafe an houer the n put in 3 pints of nue milk & let it boile a litell more & the n put in hafe a pound of buter so let thi s boile a litell the n dish it up & put in french bread cut thine & tosted & some bals made with forst meat page break 98. To make Grau [ey] ie Tate some Leane befe & cut it in to thine peces & hack it with with the back of an kife the n put it in a stew pan or frying pan with with a pece of good buter & stew it or frie it gentely & put in [a] 2 ladell fulls of good fresh broath & so let it stwe or frie till you think all the grauie it out of the befe put in an onyion [cut] so keepe this grauie for your yuse as long as it twel keepe sweet
transcribed_information
hafe a pound of good Bakon & some mint when the pease are soft the n rub the m throue a culdener & the n p [t] ut 3 or 4 quartes of the strong broath to the pulp of the pease & some grauey doe not put in to much of the pulp of the pease for fere of makeing it to thick at the ferst for twell groe thicker cut 2 onyons in halvess & stire in & som sorell & som hole peper so boile it sofely for above hafe an houer the n put in 3 pints of nue milk & let it boile a litell more & the n put in hafe a pound of buter so let thi s boile a litell the n dish it up & put in french bread cut thine & tosted & some bals made with forst meat page break 98. To make Grau [ey] ie Tate some Leane befe & cut it in to thine peces & hack it with with the back of an kife the n put it in a stew pan or frying pan with with a pece of good buter & stew it or frie it gentely & put in [a] 2 ladell fulls of good fresh broath & so let it stwe or frie till you think all the grauie it out of the befe put in an onyion [cut] so keepe this grauie for your yuse as long as it twel keepe sweet
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.