id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
41352	Mollard, John	The Art of Cookery Made Easy and Refined			.txt	text/plain	50967	3306	90	water; stew them gently till tender, then add a little dried mint, and into a stewpan, add a little fresh butter, lemon juice, pepper, and CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, CUT lean veal and beef suet into small pieces, and add chopped parsley, BOIL six eggs, take the yolks, pound them, and add a little flour and with lemon juice, cayenne pepper and salt, add a little colour, clear it stewpan, add a little stock, and stew it gently till tender, taking care drain them dry, add a little stock, boil them till nearly done, and the boil till the peas are tender, add a little dry mint, and rub it through pound of fresh butter, pepper, salt, a little beaten spice, half a pint small; add a bit of fresh butter, a little salt and flour, a sufficient	./cache/41352.txt	./txt/41352.txt