id	sid	tid	token	lemma	pos
10011	1	1	and	and	CC
10011	1	2	PG	PG	NNP
10011	1	3	Distributed	Distributed	NNP
10011	1	4	Proofreaders	proofreader	NNS
10011	1	5	365	365	CD
10011	1	6	FOREIGN	foreign	JJ
10011	1	7	DISHES	dishes	NN
10011	1	8	A	a	DT
10011	1	9	Foreign	foreign	JJ
10011	1	10	Dish	Dish	NNP
10011	1	11	for	for	IN
10011	1	12	every	every	DT
10011	1	13	day	day	NN
10011	1	14	in	in	IN
10011	1	15	the	the	DT
10011	1	16	year	year	NN
10011	1	17	1908	1908	CD
10011	1	18	_	_	NNP
10011	1	19	JANUARY	JANUARY	NNP
10011	1	20	.	.	.
10011	1	21	_	_	NNP
10011	1	22	1.--Austrian	1.--Austrian	NNP
10011	1	23	Goulasch	Goulasch	NNP
10011	1	24	.	.	.
10011	2	1	Boil	Boil	NNP
10011	2	2	2	2	CD
10011	2	3	calves	calf	NNS
10011	2	4	'	'	POS
10011	2	5	heads	head	NNS
10011	2	6	in	in	IN
10011	2	7	salted	salted	JJ
10011	2	8	water	water	NN
10011	2	9	until	until	IN
10011	2	10	tender	tender	NN
10011	2	11	;	;	:
10011	2	12	then	then	RB
10011	2	13	cut	cut	VB
10011	2	14	the	the	DT
10011	2	15	meat	meat	NN
10011	2	16	from	from	IN
10011	2	17	the	the	DT
10011	2	18	bone	bone	NN
10011	2	19	.	.	.
10011	3	1	Fry	fry	NN
10011	3	2	1	1	CD
10011	3	3	dozen	dozen	NN
10011	3	4	small	small	JJ
10011	3	5	peeled	peel	VBN
10011	3	6	onions	onion	NNS
10011	3	7	and	and	CC
10011	3	8	3	3	CD
10011	3	9	potatoes	potato	NNS
10011	3	10	,	,	,
10011	3	11	cut	cut	VBN
10011	3	12	into	into	IN
10011	3	13	dice	dice	JJ
10011	3	14	pieces	piece	NNS
10011	3	15	;	;	:
10011	3	16	stir	stir	NN
10011	3	17	in	in	IN
10011	3	18	1	1	CD
10011	3	19	tablespoonful	tablespoonful	NN
10011	3	20	of	of	IN
10011	3	21	flour	flour	NN
10011	3	22	and	and	CC
10011	3	23	the	the	DT
10011	3	24	sauce	sauce	NN
10011	3	25	in	in	IN
10011	3	26	which	which	WDT
10011	3	27	the	the	DT
10011	3	28	meat	meat	NN
10011	3	29	was	be	VBD
10011	3	30	cooked	cook	VBN
10011	3	31	.	.	.
10011	4	1	Let	let	VB
10011	4	2	boil	boil	VB
10011	4	3	up	up	RP
10011	4	4	,	,	,
10011	4	5	add	add	VB
10011	4	6	the	the	DT
10011	4	7	sliced	slice	VBN
10011	4	8	meat	meat	NN
10011	4	9	,	,	,
10011	4	10	1	1	CD
10011	4	11	teaspoonful	teaspoonful	NN
10011	4	12	of	of	IN
10011	4	13	paprica	paprica	NNP
10011	4	14	and	and	CC
10011	4	15	salt	salt	NN
10011	4	16	to	to	IN
10011	4	17	taste	taste	NN
10011	4	18	;	;	:
10011	4	19	let	let	VB
10011	4	20	all	all	DT
10011	4	21	cook	cook	VB
10011	4	22	together	together	RB
10011	4	23	fifteen	fifteen	CD
10011	4	24	minutes	minute	NNS
10011	4	25	then	then	RB
10011	4	26	serve	serve	VBP
10011	4	27	very	very	RB
10011	4	28	hot	hot	JJ
10011	4	29	.	.	.
10011	5	1	2.--East	2.--east	CD
10011	5	2	India	India	NNP
10011	5	3	Fish	Fish	NNP
10011	5	4	.	.	.
10011	6	1	Slice	slice	NN
10011	6	2	1/2	1/2	CD
10011	6	3	pound	pound	NN
10011	6	4	of	of	IN
10011	6	5	cooked	cooked	JJ
10011	6	6	salmon	salmon	NN
10011	6	7	;	;	:
10011	6	8	then	then	RB
10011	6	9	heat	heat	NN
10011	6	10	1	1	CD
10011	6	11	ounce	ounce	NN
10011	6	12	of	of	IN
10011	6	13	butter	butter	NN
10011	6	14	in	in	IN
10011	6	15	a	a	DT
10011	6	16	stew	stew	NN
10011	6	17	-	-	HYPH
10011	6	18	pan	pan	NN
10011	6	19	;	;	:
10011	6	20	add	add	VB
10011	6	21	2	2	CD
10011	6	22	small	small	JJ
10011	6	23	onions	onion	NNS
10011	6	24	chopped	chop	VBN
10011	6	25	fine	fine	JJ
10011	6	26	,	,	,
10011	6	27	1	1	CD
10011	6	28	ounce	ounce	NN
10011	6	29	of	of	IN
10011	6	30	cocoanut	cocoanut	NNP
10011	6	31	,	,	,
10011	6	32	2	2	CD
10011	6	33	hard	hard	RB
10011	6	34	-	-	HYPH
10011	6	35	boiled	boil	VBN
10011	6	36	eggs	egg	NNS
10011	6	37	chopped	chop	VBN
10011	6	38	.	.	.
10011	7	1	Let	let	VB
10011	7	2	cook	cook	VB
10011	7	3	a	a	DT
10011	7	4	few	few	JJ
10011	7	5	minutes	minute	NNS
10011	7	6	,	,	,
10011	7	7	then	then	RB
10011	7	8	add	add	VB
10011	7	9	1	1	CD
10011	7	10	pint	pint	NN
10011	7	11	of	of	IN
10011	7	12	milk	milk	NN
10011	7	13	;	;	:
10011	7	14	let	let	VB
10011	7	15	boil	boil	VB
10011	7	16	up	up	RP
10011	7	17	once	once	RB
10011	7	18	.	.	.
10011	8	1	Add	add	VB
10011	8	2	the	the	DT
10011	8	3	fish	fish	NN
10011	8	4	,	,	,
10011	8	5	1	1	CD
10011	8	6	teaspoonful	teaspoonful	NN
10011	8	7	of	of	IN
10011	8	8	curry	curry	NN
10011	8	9	paste	paste	NN
10011	8	10	,	,	,
10011	8	11	1	1	CD
10011	8	12	teaspoonful	teaspoonful	NN
10011	8	13	of	of	IN
10011	8	14	paprica	paprica	NNP
10011	8	15	and	and	CC
10011	8	16	salt	salt	NN
10011	8	17	to	to	IN
10011	8	18	taste	taste	NN
10011	8	19	.	.	.
10011	9	1	Let	let	VB
10011	9	2	cook	cook	VB
10011	9	3	a	a	DT
10011	9	4	few	few	JJ
10011	9	5	minutes	minute	NNS
10011	9	6	,	,	,
10011	9	7	then	then	RB
10011	9	8	stir	stir	VB
10011	9	9	in	in	IN
10011	9	10	1	1	CD
10011	9	11	large	large	JJ
10011	9	12	tablespoonful	tablespoonful	NN
10011	9	13	of	of	IN
10011	9	14	boiled	boil	VBN
10011	9	15	rice	rice	NN
10011	9	16	.	.	.
10011	10	1	Serve	serve	VB
10011	10	2	very	very	RB
10011	10	3	hot	hot	JJ
10011	10	4	with	with	IN
10011	10	5	toast	toast	NN
10011	10	6	.	.	.
10011	11	1	3.--English	3.--english	CD
10011	11	2	Gems	gem	NNS
10011	11	3	.	.	.
10011	12	1	Cream	cream	NN
10011	12	2	1	1	CD
10011	12	3	cup	cup	NN
10011	12	4	of	of	IN
10011	12	5	butter	butter	NN
10011	12	6	with	with	IN
10011	12	7	2	2	CD
10011	12	8	cups	cup	NNS
10011	12	9	of	of	IN
10011	12	10	brown	brown	JJ
10011	12	11	sugar	sugar	NN
10011	12	12	;	;	:
10011	12	13	add	add	VB
10011	12	14	4	4	CD
10011	12	15	beaten	beat	VBN
10011	12	16	eggs	egg	NNS
10011	12	17	,	,	,
10011	12	18	1	1	CD
10011	12	19	teaspoonful	teaspoonful	NN
10011	12	20	of	of	IN
10011	12	21	soda	soda	NN
10011	12	22	dissolved	dissolve	VBN
10011	12	23	in	in	IN
10011	12	24	1	1	CD
10011	12	25	large	large	JJ
10011	12	26	cup	cup	NN
10011	12	27	of	of	IN
10011	12	28	strong	strong	JJ
10011	12	29	coffee	coffee	NN
10011	12	30	,	,	,
10011	12	31	1	1	CD
10011	12	32	cup	cup	NN
10011	12	33	of	of	IN
10011	12	34	molasses	molasse	NNS
10011	12	35	,	,	,
10011	12	36	4	4	CD
10011	12	37	cups	cup	NNS
10011	12	38	of	of	IN
10011	12	39	sifted	sift	VBN
10011	12	40	flour	flour	NN
10011	12	41	,	,	,
10011	12	42	1/2	1/2	CD
10011	12	43	teaspoonful	teaspoonful	JJ
10011	12	44	each	each	DT
10011	12	45	of	of	IN
10011	12	46	nutmeg	nutmeg	NNP
10011	12	47	,	,	,
10011	12	48	allspice	allspice	NN
10011	12	49	,	,	,
10011	12	50	cloves	clove	NNS
10011	12	51	and	and	CC
10011	12	52	mace	mace	NN
10011	12	53	,	,	,
10011	12	54	2	2	CD
10011	12	55	teaspoonfuls	teaspoonful	NNS
10011	12	56	of	of	IN
10011	12	57	cream	cream	NN
10011	12	58	of	of	IN
10011	12	59	tartar	tartar	NN
10011	12	60	sifted	sift	VBN
10011	12	61	with	with	IN
10011	12	62	1/2	1/2	CD
10011	12	63	cup	cup	NN
10011	12	64	of	of	IN
10011	12	65	flour	flour	NN
10011	12	66	,	,	,
10011	12	67	1	1	CD
10011	12	68	cup	cup	NN
10011	12	69	of	of	IN
10011	12	70	raisins	raisin	NNS
10011	12	71	,	,	,
10011	12	72	1/2	1/2	CD
10011	12	73	cup	cup	NN
10011	12	74	of	of	IN
10011	12	75	currants	currant	NNS
10011	12	76	and	and	CC
10011	12	77	chopped	chop	VBD
10011	12	78	citron	citron	NN
10011	12	79	.	.	.
10011	13	1	Mix	mix	VB
10011	13	2	well	well	RB
10011	13	3	and	and	CC
10011	13	4	fill	fill	VB
10011	13	5	buttered	butter	VBN
10011	13	6	gem	gem	NN
10011	13	7	pans	pan	NNS
10011	13	8	1/2	1/2	CD
10011	13	9	full	full	JJ
10011	13	10	and	and	CC
10011	13	11	bake	bake	VBP
10011	13	12	until	until	IN
10011	13	13	done	do	VBN
10011	13	14	.	.	.
10011	14	1	Then	then	RB
10011	14	2	cover	cover	VB
10011	14	3	with	with	IN
10011	14	4	chocolate	chocolate	NN
10011	14	5	icing	ice	VBG
10011	14	6	.	.	.
10011	15	1	4.--Turkish	4.--Turkish	NNP
10011	15	2	Pudding	Pudding	NNP
10011	15	3	.	.	.
10011	16	1	Dissolve	dissolve	NN
10011	16	2	1/2	1/2	CD
10011	16	3	box	box	NN
10011	16	4	of	of	IN
10011	16	5	gelatin	gelatin	NN
10011	16	6	;	;	:
10011	16	7	chop	chop	NN
10011	16	8	1/4	1/4	CD
10011	16	9	pound	pound	NN
10011	16	10	of	of	IN
10011	16	11	dates	date	NNS
10011	16	12	and	and	CC
10011	16	13	mix	mix	VB
10011	16	14	with	with	IN
10011	16	15	2	2	CD
10011	16	16	ounces	ounce	NNS
10011	16	17	of	of	IN
10011	16	18	boiled	boil	VBN
10011	16	19	rice	rice	NN
10011	16	20	,	,	,
10011	16	21	1/2	1/2	CD
10011	16	22	cup	cup	NN
10011	16	23	of	of	IN
10011	16	24	pulverized	pulverized	JJ
10011	16	25	sugar	sugar	NN
10011	16	26	and	and	CC
10011	16	27	1	1	CD
10011	16	28	teaspoonful	teaspoonful	NN
10011	16	29	of	of	IN
10011	16	30	vanilla	vanilla	NN
10011	16	31	;	;	:
10011	16	32	then	then	RB
10011	16	33	mix	mix	VB
10011	16	34	the	the	DT
10011	16	35	gelatin	gelatin	NN
10011	16	36	with	with	IN
10011	16	37	1	1	CD
10011	16	38	pint	pint	NN
10011	16	39	of	of	IN
10011	16	40	whipped	whip	VBN
10011	16	41	cream	cream	NN
10011	16	42	.	.	.
10011	17	1	Mix	mix	VB
10011	17	2	all	all	DT
10011	17	3	well	well	RB
10011	17	4	together	together	RB
10011	17	5	and	and	CC
10011	17	6	turn	turn	VB
10011	17	7	into	into	IN
10011	17	8	a	a	DT
10011	17	9	mold	mold	NN
10011	17	10	and	and	CC
10011	17	11	stand	stand	VB
10011	17	12	on	on	IN
10011	17	13	ice	ice	NN
10011	17	14	until	until	IN
10011	17	15	cold	cold	JJ
10011	17	16	.	.	.
10011	18	1	Sprinkle	sprinkle	VB
10011	18	2	with	with	IN
10011	18	3	chopped	chop	VBN
10011	18	4	nuts	nut	NNS
10011	18	5	.	.	.
10011	19	1	Serve	serve	VB
10011	19	2	with	with	IN
10011	19	3	whipped	whip	VBN
10011	19	4	cream	cream	NN
10011	19	5	.	.	.
10011	20	1	5.--Chinese	5.--Chinese	NNP
10011	20	2	Chicken	Chicken	NNP
10011	20	3	.	.	.
10011	21	1	Cut	cut	VB
10011	21	2	a	a	DT
10011	21	3	fat	fat	JJ
10011	21	4	chicken	chicken	NN
10011	21	5	into	into	IN
10011	21	6	pieces	piece	NNS
10011	21	7	at	at	IN
10011	21	8	the	the	DT
10011	21	9	joints	joint	NNS
10011	21	10	;	;	:
10011	21	11	season	season	NN
10011	21	12	with	with	IN
10011	21	13	all	all	DT
10011	21	14	kinds	kind	NNS
10011	21	15	of	of	IN
10011	21	16	condiments	condiment	NNS
10011	21	17	;	;	:
10011	21	18	then	then	RB
10011	21	19	put	put	VB
10011	21	20	in	in	RP
10011	21	21	a	a	DT
10011	21	22	deep	deep	JJ
10011	21	23	saucepan	saucepan	NN
10011	21	24	.	.	.
10011	22	1	Add	add	VB
10011	22	2	some	some	DT
10011	22	3	chopped	chop	VBN
10011	22	4	ham	ham	NN
10011	22	5	,	,	,
10011	22	6	a	a	DT
10011	22	7	few	few	JJ
10011	22	8	sliced	slice	VBN
10011	22	9	bamboo	bamboo	NN
10011	22	10	sprouts	sprout	NNS
10011	22	11	,	,	,
10011	22	12	1	1	CD
10011	22	13	chopped	chop	VBN
10011	22	14	onion	onion	NN
10011	22	15	and	and	CC
10011	22	16	a	a	DT
10011	22	17	handful	handful	NN
10011	22	18	of	of	IN
10011	22	19	walnuts	walnut	NNS
10011	22	20	.	.	.
10011	23	1	Cover	cover	VB
10011	23	2	with	with	IN
10011	23	3	hot	hot	JJ
10011	23	4	water	water	NN
10011	23	5	and	and	CC
10011	23	6	let	let	VB
10011	23	7	stew	stew	NN
10011	23	8	slowly	slowly	RB
10011	23	9	until	until	IN
10011	23	10	tender	tender	NN
10011	23	11	.	.	.
10011	24	1	Add	add	VB
10011	24	2	some	some	DT
10011	24	3	Chinese	chinese	JJ
10011	24	4	sauce	sauce	NN
10011	24	5	and	and	CC
10011	24	6	parsley	parsley	NN
10011	24	7	.	.	.
10011	25	1	Serve	serve	VB
10011	25	2	with	with	IN
10011	25	3	shredded	shredded	JJ
10011	25	4	pineapple	pineapple	NN
10011	25	5	.	.	.
10011	26	1	6.--Scotch	6.--scotch	CD
10011	26	2	Scones	Scones	NNPS
10011	26	3	.	.	.
10011	27	1	Sift	Sift	NNP
10011	27	2	1	1	CD
10011	27	3	-	-	SYM
10011	27	4	1/2	1/2	CD
10011	27	5	pints	pint	NNS
10011	27	6	of	of	IN
10011	27	7	flour	flour	NN
10011	27	8	;	;	:
10011	27	9	add	add	VB
10011	27	10	a	a	DT
10011	27	11	pinch	pinch	NN
10011	27	12	of	of	IN
10011	27	13	salt	salt	NN
10011	27	14	,	,	,
10011	27	15	1	1	CD
10011	27	16	teaspoonful	teaspoonful	NN
10011	27	17	of	of	IN
10011	27	18	soda	soda	NN
10011	27	19	mixed	mix	VBN
10011	27	20	with	with	IN
10011	27	21	1	1	CD
10011	27	22	pint	pint	NN
10011	27	23	of	of	IN
10011	27	24	sour	sour	JJ
10011	27	25	milk	milk	NN
10011	27	26	.	.	.
10011	28	1	Mix	mix	VB
10011	28	2	to	to	IN
10011	28	3	a	a	DT
10011	28	4	soft	soft	JJ
10011	28	5	dough	dough	NN
10011	28	6	.	.	.
10011	29	1	Lay	lay	VB
10011	29	2	on	on	IN
10011	29	3	a	a	DT
10011	29	4	well	well	RB
10011	29	5	-	-	HYPH
10011	29	6	floured	flour	VBN
10011	29	7	baking	baking	NN
10011	29	8	-	-	HYPH
10011	29	9	board	board	NN
10011	29	10	and	and	CC
10011	29	11	roll	roll	NNP
10011	29	12	1	1	CD
10011	29	13	inch	inch	NN
10011	29	14	thick	thick	JJ
10011	29	15	.	.	.
10011	30	1	Cut	cut	VB
10011	30	2	with	with	IN
10011	30	3	a	a	DT
10011	30	4	round	round	JJ
10011	30	5	cake	cake	NN
10011	30	6	-	-	HYPH
10011	30	7	cutter	cutter	NN
10011	30	8	and	and	CC
10011	30	9	bake	bake	VB
10011	30	10	on	on	RP
10011	30	11	a	a	DT
10011	30	12	hot	hot	JJ
10011	30	13	greased	greased	JJ
10011	30	14	griddle	griddle	NN
10011	30	15	until	until	IN
10011	30	16	brown	brown	NNP
10011	30	17	on	on	IN
10011	30	18	both	both	DT
10011	30	19	sides	side	NNS
10011	30	20	.	.	.
10011	31	1	Serve	serve	VB
10011	31	2	hot	hot	JJ
10011	31	3	with	with	IN
10011	31	4	butter	butter	NN
10011	31	5	.	.	.
10011	32	1	7.--Egyptian	7.--Egyptian	NNP
10011	32	2	Meat	Meat	NNP
10011	32	3	Balls	Balls	NNP
10011	32	4	.	.	.
10011	33	1	Chop	chop	NN
10011	33	2	1	1	CD
10011	33	3	pound	pound	NN
10011	33	4	of	of	IN
10011	33	5	raw	raw	JJ
10011	33	6	beef	beef	NN
10011	33	7	;	;	:
10011	33	8	season	season	NN
10011	33	9	with	with	IN
10011	33	10	salt	salt	NN
10011	33	11	,	,	,
10011	33	12	pepper	pepper	NN
10011	33	13	and	and	CC
10011	33	14	1	1	CD
10011	33	15	teaspoonful	teaspoonful	NN
10011	33	16	of	of	IN
10011	33	17	curry	curry	NN
10011	33	18	-	-	HYPH
10011	33	19	powder	powder	NN
10011	33	20	;	;	:
10011	33	21	add	add	VB
10011	33	22	2	2	CD
10011	33	23	stalks	stalk	NNS
10011	33	24	of	of	IN
10011	33	25	chopped	chop	VBN
10011	33	26	celery	celery	NN
10011	33	27	,	,	,
10011	33	28	1	1	CD
10011	33	29	small	small	JJ
10011	33	30	onion	onion	NN
10011	33	31	and	and	CC
10011	33	32	some	some	DT
10011	33	33	chopped	chop	VBN
10011	33	34	parsley	parsley	NN
10011	33	35	.	.	.
10011	34	1	Mix	mix	VB
10011	34	2	with	with	IN
10011	34	3	2	2	CD
10011	34	4	beaten	beat	VBN
10011	34	5	eggs	egg	NNS
10011	34	6	and	and	CC
10011	34	7	1/2	1/2	CD
10011	34	8	cup	cup	NN
10011	34	9	of	of	IN
10011	34	10	bread	bread	NN
10011	34	11	-	-	HYPH
10011	34	12	crumbs	crumb	NNS
10011	34	13	,	,	,
10011	34	14	and	and	CC
10011	34	15	make	make	VB
10011	34	16	into	into	IN
10011	34	17	small	small	JJ
10011	34	18	balls	ball	NNS
10011	34	19	.	.	.
10011	35	1	Let	let	VB
10011	35	2	cook	cook	NN
10011	35	3	in	in	IN
10011	35	4	hot	hot	JJ
10011	35	5	butter	butter	NN
10011	35	6	until	until	IN
10011	35	7	tender	tender	NN
10011	35	8	.	.	.
10011	36	1	Serve	serve	VB
10011	36	2	on	on	IN
10011	36	3	a	a	DT
10011	36	4	border	border	NN
10011	36	5	of	of	IN
10011	36	6	boiled	boil	VBN
10011	36	7	rice	rice	NN
10011	36	8	and	and	CC
10011	36	9	pour	pour	VB
10011	36	10	over	over	IN
10011	36	11	all	all	PDT
10011	36	12	a	a	DT
10011	36	13	highly	highly	RB
10011	36	14	seasoned	seasoned	JJ
10011	36	15	tomato	tomato	NN
10011	36	16	-	-	HYPH
10011	36	17	sauce	sauce	NN
10011	36	18	.	.	.
10011	37	1	8.--Austrian	8.--austrian	CD
10011	37	2	Potato	Potato	NNP
10011	37	3	Dumplings	Dumplings	NNPS
10011	37	4	.	.	.
10011	38	1	Peel	peel	NN
10011	38	2	5	5	CD
10011	38	3	potatoes	potato	NNS
10011	38	4	and	and	CC
10011	38	5	boil	boil	VB
10011	38	6	whole	whole	JJ
10011	38	7	in	in	IN
10011	38	8	salted	salted	JJ
10011	38	9	water	water	NN
10011	38	10	until	until	IN
10011	38	11	tender	tender	NN
10011	38	12	.	.	.
10011	39	1	Drain	drain	VB
10011	39	2	,	,	,
10011	39	3	let	let	VB
10011	39	4	get	get	VB
10011	39	5	cold	cold	JJ
10011	39	6	,	,	,
10011	39	7	then	then	RB
10011	39	8	grate	grate	VB
10011	39	9	them	-PRON-	PRP
10011	39	10	and	and	CC
10011	39	11	mix	mix	VB
10011	39	12	with	with	IN
10011	39	13	4	4	CD
10011	39	14	eggs	egg	NNS
10011	39	15	and	and	CC
10011	39	16	1	1	CD
10011	39	17	ounce	ounce	NN
10011	39	18	of	of	IN
10011	39	19	butter	butter	NN
10011	39	20	;	;	:
10011	39	21	add	add	VB
10011	39	22	salt	salt	NN
10011	39	23	to	to	IN
10011	39	24	taste	taste	NN
10011	39	25	.	.	.
10011	40	1	Mix	mix	VB
10011	40	2	well	well	RB
10011	40	3	;	;	:
10011	40	4	add	add	VB
10011	40	5	flour	flour	NN
10011	40	6	enough	enough	RB
10011	40	7	to	to	TO
10011	40	8	form	form	VB
10011	40	9	into	into	IN
10011	40	10	dumplings	dumpling	NNS
10011	40	11	and	and	CC
10011	40	12	fry	fry	NN
10011	40	13	in	in	IN
10011	40	14	deep	deep	JJ
10011	40	15	hot	hot	JJ
10011	40	16	lard	lard	NN
10011	40	17	until	until	IN
10011	40	18	brown	brown	NNP
10011	40	19	.	.	.
10011	41	1	Serve	serve	VB
10011	41	2	hot	hot	JJ
10011	41	3	with	with	IN
10011	41	4	cooked	cooked	JJ
10011	41	5	fruit	fruit	NN
10011	41	6	.	.	.
10011	42	1	9.--Belgian	9.--belgian	CD
10011	42	2	Rice	Rice	NNP
10011	42	3	Dessert	Dessert	NNP
10011	42	4	.	.	.
10011	43	1	Cook	cook	NN
10011	43	2	1	1	CD
10011	43	3	pint	pint	NN
10011	43	4	of	of	IN
10011	43	5	milk	milk	NN
10011	43	6	;	;	:
10011	43	7	add	add	VB
10011	43	8	1/2	1/2	CD
10011	43	9	cup	cup	NN
10011	43	10	of	of	IN
10011	43	11	boiled	boil	VBN
10011	43	12	rice	rice	NN
10011	43	13	and	and	CC
10011	43	14	some	some	DT
10011	43	15	currants	currant	NNS
10011	43	16	;	;	:
10011	43	17	stir	stir	VB
10011	43	18	in	in	IN
10011	43	19	the	the	DT
10011	43	20	yolks	yolk	NNS
10011	43	21	of	of	IN
10011	43	22	2	2	CD
10011	43	23	eggs	egg	NNS
10011	43	24	well	well	RB
10011	43	25	beaten	beat	VBN
10011	43	26	with	with	IN
10011	43	27	2	2	CD
10011	43	28	tablespoonfuls	tablespoonful	NNS
10011	43	29	of	of	IN
10011	43	30	sugar	sugar	NN
10011	43	31	.	.	.
10011	44	1	Remove	remove	VB
10011	44	2	from	from	IN
10011	44	3	the	the	DT
10011	44	4	fire	fire	NN
10011	44	5	.	.	.
10011	45	1	Add	add	VB
10011	45	2	1	1	CD
10011	45	3	teaspoonful	teaspoonful	NN
10011	45	4	of	of	IN
10011	45	5	vanilla	vanilla	NN
10011	45	6	;	;	:
10011	45	7	then	then	RB
10011	45	8	form	form	VBP
10011	45	9	into	into	IN
10011	45	10	cylinders	cylinder	NNS
10011	45	11	.	.	.
10011	46	1	Dip	dip	VB
10011	46	2	in	in	IN
10011	46	3	beaten	beat	VBN
10011	46	4	egg	egg	NN
10011	46	5	and	and	CC
10011	46	6	fine	fine	JJ
10011	46	7	bread	bread	NN
10011	46	8	-	-	HYPH
10011	46	9	crumbs	crumb	NNS
10011	46	10	and	and	CC
10011	46	11	fry	fry	VB
10011	46	12	a	a	DT
10011	46	13	golden	golden	JJ
10011	46	14	brown	brown	NN
10011	46	15	.	.	.
10011	47	1	Sprinkle	sprinkle	VB
10011	47	2	with	with	IN
10011	47	3	pulverized	pulverized	JJ
10011	47	4	sugar	sugar	NN
10011	47	5	and	and	CC
10011	47	6	put	put	VB
10011	47	7	some	some	DT
10011	47	8	red	red	JJ
10011	47	9	currant	currant	NN
10011	47	10	jelly	jelly	RB
10011	47	11	on	on	IN
10011	47	12	top	top	NN
10011	47	13	and	and	CC
10011	47	14	serve	serve	VB
10011	47	15	.	.	.
10011	48	1	10.--Bavarian	10.--bavarian	CD
10011	48	2	Pear	Pear	NNP
10011	48	3	Pudding	Pudding	NNP
10011	48	4	.	.	.
10011	49	1	Soak	soak	VB
10011	49	2	1/2	1/2	CD
10011	49	3	loaf	loaf	NN
10011	49	4	of	of	IN
10011	49	5	bread	bread	NN
10011	49	6	and	and	CC
10011	49	7	press	press	NN
10011	49	8	dry	dry	JJ
10011	49	9	.	.	.
10011	50	1	Mix	mix	VB
10011	50	2	with	with	IN
10011	50	3	1/2	1/2	CD
10011	50	4	pound	pound	NN
10011	50	5	of	of	IN
10011	50	6	chopped	chop	VBN
10011	50	7	suet	suet	NN
10011	50	8	;	;	:
10011	50	9	add	add	VB
10011	50	10	a	a	DT
10011	50	11	teaspoonful	teaspoonful	NN
10011	50	12	of	of	IN
10011	50	13	salt	salt	NN
10011	50	14	,	,	,
10011	50	15	1	1	CD
10011	50	16	cup	cup	NN
10011	50	17	of	of	IN
10011	50	18	sugar	sugar	NN
10011	50	19	,	,	,
10011	50	20	2	2	CD
10011	50	21	eggs	egg	NNS
10011	50	22	and	and	CC
10011	50	23	the	the	DT
10011	50	24	grated	grate	VBN
10011	50	25	peel	peel	NN
10011	50	26	of	of	IN
10011	50	27	a	a	DT
10011	50	28	lemon	lemon	NN
10011	50	29	,	,	,
10011	50	30	a	a	DT
10011	50	31	pinch	pinch	NN
10011	50	32	of	of	IN
10011	50	33	cinnamon	cinnamon	NN
10011	50	34	,	,	,
10011	50	35	cloves	clove	NNS
10011	50	36	and	and	CC
10011	50	37	allspice	allspice	NN
10011	50	38	.	.	.
10011	51	1	Add	add	VB
10011	51	2	some	some	DT
10011	51	3	sifted	sift	VBN
10011	51	4	flour	flour	NN
10011	51	5	;	;	:
10011	51	6	mix	mix	VB
10011	51	7	well	well	UH
10011	51	8	,	,	,
10011	51	9	and	and	CC
10011	51	10	form	form	VB
10011	51	11	into	into	IN
10011	51	12	a	a	DT
10011	51	13	large	large	JJ
10011	51	14	ball	ball	NN
10011	51	15	.	.	.
10011	52	1	Then	then	RB
10011	52	2	peel	peel	VB
10011	52	3	1	1	CD
10011	52	4	quart	quart	NN
10011	52	5	of	of	IN
10011	52	6	pears	pear	NNS
10011	52	7	.	.	.
10011	53	1	Cut	cut	VB
10011	53	2	in	in	IN
10011	53	3	half	half	NN
10011	53	4	,	,	,
10011	53	5	and	and	CC
10011	53	6	lay	lie	VBD
10011	53	7	in	in	IN
10011	53	8	a	a	DT
10011	53	9	large	large	JJ
10011	53	10	saucepan	saucepan	NN
10011	53	11	a	a	DT
10011	53	12	layer	layer	NN
10011	53	13	of	of	IN
10011	53	14	pears	pear	NNS
10011	53	15	;	;	:
10011	53	16	sprinkle	sprinkle	VB
10011	53	17	with	with	IN
10011	53	18	sugar	sugar	NN
10011	53	19	,	,	,
10011	53	20	cinnamon	cinnamon	NN
10011	53	21	and	and	CC
10011	53	22	grated	grate	VBD
10011	53	23	lemon	lemon	NN
10011	53	24	peel	peel	NN
10011	53	25	.	.	.
10011	54	1	Lay	Lay	NNP
10011	54	2	in	in	IN
10011	54	3	the	the	DT
10011	54	4	pudding	pudding	NN
10011	54	5	;	;	:
10011	54	6	cover	cover	VB
10011	54	7	with	with	IN
10011	54	8	a	a	DT
10011	54	9	layer	layer	NN
10011	54	10	of	of	IN
10011	54	11	pears	pear	NNS
10011	54	12	and	and	CC
10011	54	13	pour	pour	VB
10011	54	14	over	over	IN
10011	54	15	all	all	DT
10011	54	16	3	3	CD
10011	54	17	tablespoonfuls	tablespoonful	NNS
10011	54	18	of	of	IN
10011	54	19	syrup	syrup	NN
10011	54	20	.	.	.
10011	55	1	Fill	fill	VB
10011	55	2	with	with	IN
10011	55	3	cold	cold	JJ
10011	55	4	water	water	NN
10011	55	5	and	and	CC
10011	55	6	boil	boil	VB
10011	55	7	half	half	PDT
10011	55	8	an	an	DT
10011	55	9	hour	hour	NN
10011	55	10	;	;	:
10011	55	11	then	then	RB
10011	55	12	bake	bake	VB
10011	55	13	three	three	CD
10011	55	14	hours	hour	NNS
10011	55	15	and	and	CC
10011	55	16	serve	serve	VB
10011	55	17	hot	hot	JJ
10011	55	18	.	.	.
10011	56	1	11.--French	11.--french	CD
10011	56	2	Pineapple	Pineapple	NNP
10011	56	3	Bisque	Bisque	NNP
10011	56	4	.	.	.
10011	57	1	Beat	beat	VB
10011	57	2	the	the	DT
10011	57	3	yolks	yolk	NNS
10011	57	4	of	of	IN
10011	57	5	4	4	CD
10011	57	6	eggs	egg	NNS
10011	57	7	with	with	IN
10011	57	8	1	1	CD
10011	57	9	cup	cup	NN
10011	57	10	of	of	IN
10011	57	11	pulverized	pulverized	JJ
10011	57	12	sugar	sugar	NN
10011	57	13	;	;	:
10011	57	14	add	add	VB
10011	57	15	1	1	CD
10011	57	16	pint	pint	NN
10011	57	17	of	of	IN
10011	57	18	cream	cream	NN
10011	57	19	;	;	:
10011	57	20	stir	stir	VB
10011	57	21	well	well	RB
10011	57	22	until	until	IN
10011	57	23	very	very	RB
10011	57	24	light	light	NN
10011	57	25	.	.	.
10011	58	1	Then	then	RB
10011	58	2	add	add	VB
10011	58	3	1	1	CD
10011	58	4	small	small	JJ
10011	58	5	can	can	NN
10011	58	6	of	of	IN
10011	58	7	shredded	shredded	JJ
10011	58	8	pineapple	pineapple	NN
10011	58	9	and	and	CC
10011	58	10	crush	crush	VB
10011	58	11	a	a	DT
10011	58	12	few	few	JJ
10011	58	13	macaroons	macaroon	NNS
10011	58	14	.	.	.
10011	59	1	Mix	mix	VB
10011	59	2	well	well	RB
10011	59	3	with	with	IN
10011	59	4	a	a	DT
10011	59	5	small	small	JJ
10011	59	6	glass	glass	NN
10011	59	7	of	of	IN
10011	59	8	brandy	brandy	NN
10011	59	9	.	.	.
10011	60	1	Let	let	VB
10011	60	2	freeze	freeze	VB
10011	60	3	and	and	CC
10011	60	4	serve	serve	VB
10011	60	5	in	in	IN
10011	60	6	small	small	JJ
10011	60	7	glasses	glass	NNS
10011	60	8	.	.	.
10011	61	1	12.--Russian	12.--russian	CD
10011	61	2	Pancakes	Pancakes	NNP
10011	61	3	.	.	.
10011	62	1	Make	make	VB
10011	62	2	a	a	DT
10011	62	3	pancake	pancake	NN
10011	62	4	batter	batter	NN
10011	62	5	and	and	CC
10011	62	6	fry	fry	NN
10011	62	7	in	in	IN
10011	62	8	thin	thin	JJ
10011	62	9	cakes	cake	NNS
10011	62	10	.	.	.
10011	63	1	Then	then	RB
10011	63	2	spread	spread	VB
10011	63	3	them	-PRON-	PRP
10011	63	4	with	with	IN
10011	63	5	a	a	DT
10011	63	6	layer	layer	NN
10011	63	7	of	of	IN
10011	63	8	anchovies	anchovy	NNS
10011	63	9	,	,	,
10011	63	10	butter	butter	NN
10011	63	11	and	and	CC
10011	63	12	a	a	DT
10011	63	13	layer	layer	NN
10011	63	14	of	of	IN
10011	63	15	caviare	caviare	NN
10011	63	16	.	.	.
10011	64	1	Sprinkle	sprinkle	VB
10011	64	2	with	with	IN
10011	64	3	minced	mince	VBN
10011	64	4	shallots	shallot	NNS
10011	64	5	,	,	,
10011	64	6	cayenne	cayenne	NNP
10011	64	7	pepper	pepper	NN
10011	64	8	and	and	CC
10011	64	9	lemon	lemon	NN
10011	64	10	-	-	HYPH
10011	64	11	juice	juice	NN
10011	64	12	.	.	.
10011	65	1	Roll	roll	VB
10011	65	2	up	up	RP
10011	65	3	and	and	CC
10011	65	4	serve	serve	VB
10011	65	5	hot	hot	JJ
10011	65	6	as	as	IN
10011	65	7	possible	possible	JJ
10011	65	8	.	.	.
10011	66	1	13.--Egyptian	13.--egyptian	CD
10011	66	2	Cabbage	cabbage	NN
10011	66	3	.	.	.
10011	67	1	Parboil	Parboil	NNP
10011	67	2	a	a	DT
10011	67	3	cabbage	cabbage	NN
10011	67	4	in	in	IN
10011	67	5	salted	salted	JJ
10011	67	6	water	water	NN
10011	67	7	;	;	:
10011	67	8	drain	drain	NN
10011	67	9	and	and	CC
10011	67	10	stuff	stuff	NN
10011	67	11	with	with	IN
10011	67	12	chopped	chopped	JJ
10011	67	13	cooked	cooked	JJ
10011	67	14	mutton	mutton	NN
10011	67	15	.	.	.
10011	68	1	Mix	mix	VB
10011	68	2	with	with	IN
10011	68	3	chopped	chop	VBN
10011	68	4	ham	ham	NN
10011	68	5	,	,	,
10011	68	6	1	1	CD
10011	68	7	onion	onion	NN
10011	68	8	and	and	CC
10011	68	9	2	2	CD
10011	68	10	sprigs	sprig	NNS
10011	68	11	of	of	IN
10011	68	12	parsley	parsley	NN
10011	68	13	chopped	chop	VBN
10011	68	14	fine	fine	RB
10011	68	15	.	.	.
10011	69	1	Add	add	VB
10011	69	2	1/2	1/2	CD
10011	69	3	cup	cup	NN
10011	69	4	of	of	IN
10011	69	5	cooked	cooked	JJ
10011	69	6	rice	rice	NN
10011	69	7	,	,	,
10011	69	8	salt	salt	NN
10011	69	9	and	and	CC
10011	69	10	pepper	pepper	NN
10011	69	11	to	to	IN
10011	69	12	taste	taste	NN
10011	69	13	.	.	.
10011	70	1	Place	place	NN
10011	70	2	in	in	IN
10011	70	3	a	a	DT
10011	70	4	buttered	butter	VBN
10011	70	5	baking	baking	NN
10011	70	6	-	-	HYPH
10011	70	7	dish	dish	NN
10011	70	8	;	;	:
10011	70	9	sprinkle	sprinkle	VB
10011	70	10	with	with	IN
10011	70	11	bits	bit	NNS
10011	70	12	of	of	IN
10011	70	13	butter	butter	NN
10011	70	14	;	;	:
10011	70	15	add	add	VB
10011	70	16	the	the	DT
10011	70	17	juice	juice	NN
10011	70	18	of	of	IN
10011	70	19	a	a	DT
10011	70	20	lemon	lemon	NN
10011	70	21	,	,	,
10011	70	22	and	and	CC
10011	70	23	let	let	VB
10011	70	24	bake	bake	NN
10011	70	25	in	in	IN
10011	70	26	a	a	DT
10011	70	27	moderate	moderate	JJ
10011	70	28	oven	oven	NN
10011	70	29	until	until	IN
10011	70	30	done	do	VBN
10011	70	31	.	.	.
10011	71	1	Baste	Baste	NNP
10011	71	2	often	often	RB
10011	71	3	with	with	IN
10011	71	4	butter	butter	NN
10011	71	5	and	and	CC
10011	71	6	serve	serve	VB
10011	71	7	hot	hot	JJ
10011	71	8	.	.	.
10011	72	1	14.--Madras	14.--madras	CD
10011	72	2	Baked	Baked	NNP
10011	72	3	Fish	Fish	NNP
10011	72	4	.	.	.
10011	73	1	Season	season	VB
10011	73	2	a	a	DT
10011	73	3	fish	fish	NN
10011	73	4	with	with	IN
10011	73	5	salt	salt	NN
10011	73	6	,	,	,
10011	73	7	pepper	pepper	NN
10011	73	8	,	,	,
10011	73	9	some	some	DT
10011	73	10	grated	grate	VBN
10011	73	11	green	green	JJ
10011	73	12	ginger	ginger	NN
10011	73	13	and	and	CC
10011	73	14	curry	curry	NN
10011	73	15	-	-	HYPH
10011	73	16	powder	powder	NN
10011	73	17	.	.	.
10011	74	1	Place	place	NN
10011	74	2	in	in	IN
10011	74	3	a	a	DT
10011	74	4	baking	baking	NN
10011	74	5	-	-	HYPH
10011	74	6	pan	pan	NN
10011	74	7	with	with	IN
10011	74	8	1	1	CD
10011	74	9	sliced	sliced	JJ
10011	74	10	onion	onion	NN
10011	74	11	,	,	,
10011	74	12	2	2	CD
10011	74	13	chopped	chop	VBD
10011	74	14	green	green	JJ
10011	74	15	peppers	pepper	NNS
10011	74	16	and	and	CC
10011	74	17	1	1	CD
10011	74	18	sprig	sprig	NN
10011	74	19	of	of	IN
10011	74	20	parsley	parsley	NNP
10011	74	21	.	.	.
10011	75	1	Pour	pour	VB
10011	75	2	over	over	IN
10011	75	3	some	some	DT
10011	75	4	water	water	NN
10011	75	5	and	and	CC
10011	75	6	hot	hot	JJ
10011	75	7	melted	melted	JJ
10011	75	8	butter	butter	NN
10011	75	9	;	;	:
10011	75	10	sprinkle	sprinkle	VB
10011	75	11	with	with	IN
10011	75	12	flour	flour	NN
10011	75	13	and	and	CC
10011	75	14	bake	bake	NN
10011	75	15	until	until	IN
10011	75	16	done	do	VBN
10011	75	17	.	.	.
10011	76	1	Garnish	garnish	VB
10011	76	2	with	with	IN
10011	76	3	sliced	slice	VBN
10011	76	4	lemon	lemon	NN
10011	76	5	and	and	CC
10011	76	6	parsley	parsley	NN
10011	76	7	.	.	.
10011	77	1	15.--Norwegian	15.--norwegian	CD
10011	77	2	Salad	Salad	NNP
10011	77	3	.	.	.
10011	78	1	Cut	cut	VB
10011	78	2	some	some	DT
10011	78	3	pickled	pickle	VBD
10011	78	4	herring	herre	VBG
10011	78	5	into	into	IN
10011	78	6	pieces	piece	NNS
10011	78	7	and	and	CC
10011	78	8	mix	mix	VB
10011	78	9	with	with	IN
10011	78	10	flaked	flake	VBN
10011	78	11	lax	lax	NNP
10011	78	12	,	,	,
10011	78	13	2	2	CD
10011	78	14	peeled	peel	VBN
10011	78	15	apples	apple	NNS
10011	78	16	and	and	CC
10011	78	17	2	2	CD
10011	78	18	boiled	boil	VBN
10011	78	19	potatoes	potato	NNS
10011	78	20	.	.	.
10011	79	1	Cut	cut	VB
10011	79	2	into	into	IN
10011	79	3	dice	dice	NN
10011	79	4	pieces	piece	NNS
10011	79	5	;	;	:
10011	79	6	add	add	VB
10011	79	7	some	some	DT
10011	79	8	chopped	chop	VBN
10011	79	9	shallots	shallot	NNS
10011	79	10	and	and	CC
10011	79	11	gherkins	gherkin	NNS
10011	79	12	;	;	:
10011	79	13	sprinkle	sprinkle	VB
10011	79	14	with	with	IN
10011	79	15	finely	finely	RB
10011	79	16	minced	mince	VBN
10011	79	17	tarragon	tarragon	NNP
10011	79	18	and	and	CC
10011	79	19	chervil	chervil	NN
10011	79	20	,	,	,
10011	79	21	salt	salt	NN
10011	79	22	and	and	CC
10011	79	23	pepper	pepper	NN
10011	79	24	.	.	.
10011	80	1	Cover	cover	VB
10011	80	2	with	with	IN
10011	80	3	a	a	DT
10011	80	4	plain	plain	JJ
10011	80	5	salad	salad	NN
10011	80	6	dressing	dressing	NN
10011	80	7	.	.	.
10011	81	1	16.--Dutch	16.--dutch	CD
10011	81	2	Eggs	egg	NNS
10011	81	3	.	.	.
10011	82	1	Heat	heat	VB
10011	82	2	some	some	DT
10011	82	3	butter	butter	NN
10011	82	4	in	in	IN
10011	82	5	a	a	DT
10011	82	6	pan	pan	NN
10011	82	7	;	;	:
10011	82	8	then	then	RB
10011	82	9	break	break	VB
10011	82	10	in	in	RP
10011	82	11	as	as	RB
10011	82	12	many	many	JJ
10011	82	13	eggs	egg	NNS
10011	82	14	as	as	IN
10011	82	15	needed	need	VBN
10011	82	16	and	and	CC
10011	82	17	fry	fry	VB
10011	82	18	them	-PRON-	PRP
10011	82	19	;	;	:
10011	82	20	add	add	VB
10011	82	21	some	some	DT
10011	82	22	sliced	slice	VBN
10011	82	23	onions	onion	NNS
10011	82	24	.	.	.
10011	83	1	Remove	remove	VB
10011	83	2	the	the	DT
10011	83	3	eggs	egg	NNS
10011	83	4	to	to	IN
10011	83	5	a	a	DT
10011	83	6	platter	platter	NN
10011	83	7	;	;	:
10011	83	8	arrange	arrange	VB
10011	83	9	the	the	DT
10011	83	10	onions	onion	NNS
10011	83	11	on	on	IN
10011	83	12	the	the	DT
10011	83	13	eggs	egg	NNS
10011	83	14	;	;	:
10011	83	15	sprinkle	sprinkle	VB
10011	83	16	with	with	IN
10011	83	17	salt	salt	NN
10011	83	18	and	and	CC
10011	83	19	red	red	JJ
10011	83	20	pepper	pepper	NN
10011	83	21	and	and	CC
10011	83	22	pour	pour	VB
10011	83	23	over	over	IN
10011	83	24	some	some	DT
10011	83	25	lemon	lemon	NN
10011	83	26	-	-	HYPH
10011	83	27	juice	juice	NN
10011	83	28	.	.	.
10011	84	1	Serve	serve	VB
10011	84	2	as	as	RB
10011	84	3	hot	hot	JJ
10011	84	4	as	as	IN
10011	84	5	possible	possible	JJ
10011	84	6	on	on	IN
10011	84	7	toast	toast	NN
10011	84	8	.	.	.
10011	85	1	17.--Bavarian	17.--bavarian	CD
10011	85	2	Wine	Wine	NNP
10011	85	3	Soup	Soup	NNP
10011	85	4	.	.	.
10011	86	1	Mix	mix	VB
10011	86	2	3	3	CD
10011	86	3	pints	pint	NNS
10011	86	4	of	of	IN
10011	86	5	red	red	JJ
10011	86	6	wine	wine	NN
10011	86	7	with	with	IN
10011	86	8	1	1	CD
10011	86	9	pint	pint	NN
10011	86	10	of	of	IN
10011	86	11	water	water	NN
10011	86	12	.	.	.
10011	87	1	Add	add	VB
10011	87	2	sugar	sugar	NN
10011	87	3	,	,	,
10011	87	4	nutmeg	nutmeg	NNP
10011	87	5	and	and	CC
10011	87	6	cinnamon	cinnamon	NNP
10011	87	7	to	to	TO
10011	87	8	taste	taste	NN
10011	87	9	and	and	CC
10011	87	10	the	the	DT
10011	87	11	grated	grate	VBN
10011	87	12	peel	peel	NN
10011	87	13	of	of	IN
10011	87	14	half	half	PDT
10011	87	15	a	a	DT
10011	87	16	lemon	lemon	NN
10011	87	17	.	.	.
10011	88	1	Let	let	VB
10011	88	2	come	come	VB
10011	88	3	to	to	IN
10011	88	4	a	a	DT
10011	88	5	boil	boil	NN
10011	88	6	;	;	:
10011	88	7	then	then	RB
10011	88	8	stir	stir	VB
10011	88	9	in	in	IN
10011	88	10	the	the	DT
10011	88	11	yolks	yolk	NNS
10011	88	12	of	of	IN
10011	88	13	2	2	CD
10011	88	14	well	well	RB
10011	88	15	-	-	HYPH
10011	88	16	beaten	beat	VBN
10011	88	17	eggs	egg	NNS
10011	88	18	.	.	.
10011	89	1	Do	do	VBP
10011	89	2	not	not	RB
10011	89	3	boil	boil	VB
10011	89	4	again	again	RB
10011	89	5	.	.	.
10011	90	1	Serve	serve	VB
10011	90	2	hot	hot	JJ
10011	90	3	with	with	IN
10011	90	4	biscuits	biscuit	NNS
10011	90	5	.	.	.
10011	91	1	18.--English	18.--english	CD
10011	91	2	Stuffed	Stuffed	NNP
10011	91	3	Goose	Goose	NNP
10011	91	4	.	.	.
10011	92	1	Season	season	VB
10011	92	2	a	a	DT
10011	92	3	fat	fat	JJ
10011	92	4	goose	goose	NN
10011	92	5	with	with	IN
10011	92	6	salt	salt	NN
10011	92	7	and	and	CC
10011	92	8	pepper	pepper	NN
10011	92	9	,	,	,
10011	92	10	and	and	CC
10011	92	11	rub	rub	VB
10011	92	12	well	well	RB
10011	92	13	with	with	IN
10011	92	14	vinegar	vinegar	NN
10011	92	15	.	.	.
10011	93	1	Then	then	RB
10011	93	2	core	core	VB
10011	93	3	small	small	JJ
10011	93	4	apples	apple	NNS
10011	93	5	and	and	CC
10011	93	6	fill	fill	VB
10011	93	7	the	the	DT
10011	93	8	goose	goose	NN
10011	93	9	with	with	IN
10011	93	10	the	the	DT
10011	93	11	whole	whole	JJ
10011	93	12	apples	apple	NNS
10011	93	13	.	.	.
10011	94	1	Put	put	VB
10011	94	2	in	in	IN
10011	94	3	the	the	DT
10011	94	4	baking	baking	NN
10011	94	5	-	-	HYPH
10011	94	6	pan	pan	NN
10011	94	7	,	,	,
10011	94	8	sprinkle	sprinkle	VB
10011	94	9	with	with	IN
10011	94	10	flour	flour	NN
10011	94	11	;	;	:
10011	94	12	pour	pour	VB
10011	94	13	over	over	IN
10011	94	14	1	1	CD
10011	94	15	cup	cup	NN
10011	94	16	of	of	IN
10011	94	17	hot	hot	JJ
10011	94	18	water	water	NN
10011	94	19	;	;	:
10011	94	20	add	add	VB
10011	94	21	a	a	DT
10011	94	22	lump	lump	NN
10011	94	23	of	of	IN
10011	94	24	butter	butter	NN
10011	94	25	and	and	CC
10011	94	26	bake	bake	NN
10011	94	27	until	until	IN
10011	94	28	done	do	VBN
10011	94	29	.	.	.
10011	95	1	Baste	Baste	NNP
10011	95	2	often	often	RB
10011	95	3	with	with	IN
10011	95	4	the	the	DT
10011	95	5	sauce	sauce	NN
10011	95	6	in	in	IN
10011	95	7	the	the	DT
10011	95	8	pan	pan	NN
10011	95	9	.	.	.
10011	96	1	Serve	serve	VB
10011	96	2	the	the	DT
10011	96	3	goose	goose	NN
10011	96	4	with	with	IN
10011	96	5	the	the	DT
10011	96	6	whole	whole	JJ
10011	96	7	apples	apple	NNS
10011	96	8	.	.	.
10011	97	1	19.--Vienna	19.--vienna	CD
10011	97	2	Peach	Peach	NNP
10011	97	3	Torte	Torte	NNP
10011	97	4	.	.	.
10011	98	1	Make	make	VB
10011	98	2	a	a	DT
10011	98	3	rich	rich	JJ
10011	98	4	pie	pie	NN
10011	98	5	-	-	HYPH
10011	98	6	dough	dough	NN
10011	98	7	;	;	:
10011	98	8	then	then	RB
10011	98	9	line	line	VB
10011	98	10	a	a	DT
10011	98	11	pie	pie	NN
10011	98	12	-	-	HYPH
10011	98	13	dish	dish	NN
10011	98	14	with	with	IN
10011	98	15	the	the	DT
10011	98	16	dough	dough	NN
10011	98	17	.	.	.
10011	99	1	Pare	pare	VB
10011	99	2	and	and	CC
10011	99	3	remove	remove	VB
10011	99	4	the	the	DT
10011	99	5	stones	stone	NNS
10011	99	6	from	from	IN
10011	99	7	the	the	DT
10011	99	8	peaches	peach	NNS
10011	99	9	and	and	CC
10011	99	10	cut	cut	VBN
10011	99	11	into	into	IN
10011	99	12	quarters	quarter	NNS
10011	99	13	.	.	.
10011	100	1	Lay	lay	VB
10011	100	2	closely	closely	RB
10011	100	3	on	on	IN
10011	100	4	the	the	DT
10011	100	5	pie	pie	NN
10011	100	6	;	;	:
10011	100	7	sprinkle	sprinkle	VB
10011	100	8	with	with	IN
10011	100	9	brown	brown	JJ
10011	100	10	sugar	sugar	NN
10011	100	11	and	and	CC
10011	100	12	moisten	moisten	VB
10011	100	13	with	with	IN
10011	100	14	wine	wine	NN
10011	100	15	.	.	.
10011	101	1	Bake	bake	VB
10011	101	2	in	in	IN
10011	101	3	a	a	DT
10011	101	4	moderate	moderate	JJ
10011	101	5	oven	oven	NN
10011	101	6	until	until	IN
10011	101	7	done	do	VBN
10011	101	8	.	.	.
10011	102	1	Then	then	RB
10011	102	2	spread	spread	VB
10011	102	3	with	with	IN
10011	102	4	a	a	DT
10011	102	5	meringue	meringue	NN
10011	102	6	and	and	CC
10011	102	7	let	let	VB
10011	102	8	brown	brown	JJ
10011	102	9	in	in	IN
10011	102	10	the	the	DT
10011	102	11	oven	oven	NN
10011	102	12	a	a	DT
10011	102	13	few	few	JJ
10011	102	14	minutes	minute	NNS
10011	102	15	.	.	.
10011	103	1	20.--Egyptian	20.--egyptian	CD
10011	103	2	Meat	Meat	NNP
10011	103	3	-	-	HYPH
10011	103	4	Pie	Pie	NNP
10011	103	5	.	.	.
10011	104	1	Line	line	VB
10011	104	2	a	a	DT
10011	104	3	large	large	JJ
10011	104	4	baking	baking	NN
10011	104	5	-	-	HYPH
10011	104	6	dish	dish	NN
10011	104	7	with	with	IN
10011	104	8	pie	pie	NN
10011	104	9	-	-	HYPH
10011	104	10	dough	dough	NN
10011	104	11	.	.	.
10011	105	1	Have	have	VBP
10011	105	2	ready	ready	JJ
10011	105	3	1/2	1/2	CD
10011	105	4	pound	pound	NN
10011	105	5	of	of	IN
10011	105	6	calf	calf	NN
10011	105	7	's	's	POS
10011	105	8	liver	liver	NN
10011	105	9	chopped	chop	VBD
10011	105	10	,	,	,
10011	105	11	and	and	CC
10011	105	12	1/2	1/2	CD
10011	105	13	pound	pound	NN
10011	105	14	of	of	IN
10011	105	15	fresh	fresh	JJ
10011	105	16	pork	pork	NN
10011	105	17	chopped	chop	VBD
10011	105	18	fine	fine	RB
10011	105	19	.	.	.
10011	106	1	Season	season	NN
10011	106	2	highly	highly	RB
10011	106	3	and	and	CC
10011	106	4	mix	mix	VB
10011	106	5	with	with	IN
10011	106	6	1/2	1/2	CD
10011	106	7	cup	cup	NN
10011	106	8	of	of	IN
10011	106	9	butter	butter	NN
10011	106	10	,	,	,
10011	106	11	2	2	CD
10011	106	12	green	green	JJ
10011	106	13	peppers	pepper	NNS
10011	106	14	,	,	,
10011	106	15	1	1	CD
10011	106	16	onion	onion	NN
10011	106	17	chopped	chop	VBN
10011	106	18	and	and	CC
10011	106	19	1/2	1/2	CD
10011	106	20	can	can	MD
10011	106	21	of	of	IN
10011	106	22	chopped	chop	VBN
10011	106	23	mushrooms	mushroom	NNS
10011	106	24	.	.	.
10011	107	1	Moisten	moisten	VB
10011	107	2	with	with	IN
10011	107	3	a	a	DT
10011	107	4	glass	glass	NN
10011	107	5	of	of	IN
10011	107	6	sherry	sherry	NN
10011	107	7	.	.	.
10011	108	1	Fill	fill	VB
10011	108	2	the	the	DT
10011	108	3	dish	dish	NN
10011	108	4	with	with	IN
10011	108	5	the	the	DT
10011	108	6	mixture	mixture	NN
10011	108	7	and	and	CC
10011	108	8	cover	cover	VB
10011	108	9	with	with	IN
10011	108	10	the	the	DT
10011	108	11	dough	dough	NN
10011	108	12	.	.	.
10011	109	1	Let	let	VB
10011	109	2	bake	bake	NN
10011	109	3	until	until	IN
10011	109	4	done	do	VBN
10011	109	5	and	and	CC
10011	109	6	serve	serve	VB
10011	109	7	hot	hot	JJ
10011	109	8	.	.	.
10011	110	1	21.--Russian	21.--russian	CD
10011	110	2	Boiled	boiled	JJ
10011	110	3	Fish	Fish	NNP
10011	110	4	.	.	.
10011	111	1	Clean	clean	JJ
10011	111	2	and	and	CC
10011	111	3	season	season	VB
10011	111	4	a	a	DT
10011	111	5	whole	whole	JJ
10011	111	6	fish	fish	NN
10011	111	7	and	and	CC
10011	111	8	let	let	VB
10011	111	9	boil	boil	VB
10011	111	10	with	with	IN
10011	111	11	1	1	CD
10011	111	12	sliced	sliced	JJ
10011	111	13	onion	onion	NN
10011	111	14	,	,	,
10011	111	15	1/2	1/2	CD
10011	111	16	cup	cup	NN
10011	111	17	of	of	IN
10011	111	18	vinegar	vinegar	NN
10011	111	19	,	,	,
10011	111	20	a	a	DT
10011	111	21	few	few	JJ
10011	111	22	slices	slice	NNS
10011	111	23	of	of	IN
10011	111	24	lemon	lemon	NN
10011	111	25	and	and	CC
10011	111	26	2	2	CD
10011	111	27	sprigs	sprig	NNS
10011	111	28	of	of	IN
10011	111	29	parsley	parsley	NN
10011	111	30	.	.	.
10011	112	1	Add	add	VB
10011	112	2	a	a	DT
10011	112	3	tablespoonful	tablespoonful	NN
10011	112	4	of	of	IN
10011	112	5	butter	butter	NN
10011	112	6	and	and	CC
10011	112	7	let	let	VB
10011	112	8	cook	cook	NN
10011	112	9	until	until	IN
10011	112	10	tender	tender	NN
10011	112	11	.	.	.
10011	113	1	Remove	remove	VB
10011	113	2	the	the	DT
10011	113	3	fish	fish	NN
10011	113	4	to	to	IN
10011	113	5	a	a	DT
10011	113	6	platter	platter	NN
10011	113	7	;	;	:
10011	113	8	mix	mix	VB
10011	113	9	the	the	DT
10011	113	10	sauce	sauce	NN
10011	113	11	with	with	IN
10011	113	12	1	1	CD
10011	113	13	tablespoonful	tablespoonful	JJ
10011	113	14	of	of	IN
10011	113	15	brown	brown	JJ
10011	113	16	sugar	sugar	NN
10011	113	17	,	,	,
10011	113	18	a	a	DT
10011	113	19	pinch	pinch	NN
10011	113	20	of	of	IN
10011	113	21	ginger	ginger	NN
10011	113	22	,	,	,
10011	113	23	cinnamon	cinnamon	NN
10011	113	24	and	and	CC
10011	113	25	nutmeg	nutmeg	NNP
10011	113	26	and	and	CC
10011	113	27	the	the	DT
10011	113	28	juice	juice	NN
10011	113	29	of	of	IN
10011	113	30	a	a	DT
10011	113	31	lemon	lemon	NN
10011	113	32	.	.	.
10011	114	1	Let	let	VB
10011	114	2	boil	boil	NN
10011	114	3	well	well	RB
10011	114	4	;	;	:
10011	114	5	then	then	RB
10011	114	6	thicken	thicken	VB
10011	114	7	with	with	IN
10011	114	8	the	the	DT
10011	114	9	yolks	yolk	NNS
10011	114	10	of	of	IN
10011	114	11	2	2	CD
10011	114	12	beaten	beat	VBN
10011	114	13	eggs	egg	NNS
10011	114	14	and	and	CC
10011	114	15	pour	pour	VB
10011	114	16	over	over	IN
10011	114	17	the	the	DT
10011	114	18	fish	fish	NN
10011	114	19	.	.	.
10011	115	1	Serve	serve	VB
10011	115	2	cold	cold	NN
10011	115	3	.	.	.
10011	116	1	Garnish	garnish	VB
10011	116	2	with	with	IN
10011	116	3	lemon	lemon	NN
10011	116	4	-	-	HYPH
10011	116	5	slices	slice	NNS
10011	116	6	and	and	CC
10011	116	7	olives	olive	NNS
10011	116	8	.	.	.
10011	117	1	22.--Spanish	22.--spanish	CD
10011	117	2	Cake	Cake	NNP
10011	117	3	.	.	.
10011	118	1	Beat	beat	NN
10011	118	2	1	1	CD
10011	118	3	pound	pound	NN
10011	118	4	of	of	IN
10011	118	5	butter	butter	NN
10011	118	6	with	with	IN
10011	118	7	1	1	CD
10011	118	8	pound	pound	NN
10011	118	9	of	of	IN
10011	118	10	sugar	sugar	NN
10011	118	11	to	to	IN
10011	118	12	a	a	DT
10011	118	13	cream	cream	NN
10011	118	14	.	.	.
10011	119	1	Add	add	VB
10011	119	2	the	the	DT
10011	119	3	yolks	yolk	NNS
10011	119	4	of	of	IN
10011	119	5	8	8	CD
10011	119	6	eggs	egg	NNS
10011	119	7	well	well	RB
10011	119	8	beaten	beat	VBN
10011	119	9	.	.	.
10011	120	1	Sift	Sift	NNP
10011	120	2	1	1	CD
10011	120	3	pound	pound	NN
10011	120	4	of	of	IN
10011	120	5	flour	flour	NN
10011	120	6	with	with	IN
10011	120	7	2	2	CD
10011	120	8	teaspoonfuls	teaspoonful	NNS
10011	120	9	of	of	IN
10011	120	10	baking	baking	NN
10011	120	11	-	-	HYPH
10011	120	12	powder	powder	NN
10011	120	13	and	and	CC
10011	120	14	stir	stir	VB
10011	120	15	together	together	RB
10011	120	16	with	with	IN
10011	120	17	1	1	CD
10011	120	18	cup	cup	NN
10011	120	19	of	of	IN
10011	120	20	milk	milk	NN
10011	120	21	.	.	.
10011	121	1	Add	add	VB
10011	121	2	the	the	DT
10011	121	3	whites	white	NNS
10011	121	4	of	of	IN
10011	121	5	eggs	egg	NNS
10011	121	6	,	,	,
10011	121	7	beaten	beat	VBN
10011	121	8	to	to	IN
10011	121	9	a	a	DT
10011	121	10	stiff	stiff	JJ
10011	121	11	froth	froth	NN
10011	121	12	with	with	IN
10011	121	13	a	a	DT
10011	121	14	pinch	pinch	NN
10011	121	15	of	of	IN
10011	121	16	salt	salt	NN
10011	121	17	.	.	.
10011	122	1	Flavor	flavor	NN
10011	122	2	with	with	IN
10011	122	3	rose	rose	NN
10011	122	4	-	-	HYPH
10011	122	5	water	water	NN
10011	122	6	.	.	.
10011	123	1	Bake	bake	VB
10011	123	2	in	in	IN
10011	123	3	a	a	DT
10011	123	4	moderate	moderate	JJ
10011	123	5	oven	oven	NN
10011	123	6	until	until	IN
10011	123	7	done	do	VBN
10011	123	8	.	.	.
10011	124	1	23.--Vienna	23.--vienna	CD
10011	124	2	Stewed	Stewed	NNP
10011	124	3	Carrots	Carrots	NNPS
10011	124	4	.	.	.
10011	125	1	Peel	peel	VB
10011	125	2	some	some	DT
10011	125	3	carrots	carrot	NNS
10011	125	4	and	and	CC
10011	125	5	cut	cut	VBD
10011	125	6	in	in	IN
10011	125	7	small	small	JJ
10011	125	8	pieces	piece	NNS
10011	125	9	.	.	.
10011	126	1	Boil	Boil	NNP
10011	126	2	in	in	IN
10011	126	3	salted	salted	JJ
10011	126	4	water	water	NN
10011	126	5	until	until	IN
10011	126	6	tender	tender	NN
10011	126	7	;	;	:
10011	126	8	drain	drain	NN
10011	126	9	.	.	.
10011	127	1	Brown	Brown	NNP
10011	127	2	1	1	CD
10011	127	3	tablespoonful	tablespoonful	NN
10011	127	4	of	of	IN
10011	127	5	flour	flour	NN
10011	127	6	in	in	IN
10011	127	7	2	2	CD
10011	127	8	tablespoonfuls	tablespoonful	NNS
10011	127	9	of	of	IN
10011	127	10	butter	butter	NN
10011	127	11	;	;	:
10011	127	12	add	add	VB
10011	127	13	1/2	1/2	CD
10011	127	14	cup	cup	NN
10011	127	15	of	of	IN
10011	127	16	the	the	DT
10011	127	17	water	water	NN
10011	127	18	in	in	IN
10011	127	19	which	which	WDT
10011	127	20	the	the	DT
10011	127	21	carrots	carrot	NNS
10011	127	22	were	be	VBD
10011	127	23	cooked	cook	VBN
10011	127	24	,	,	,
10011	127	25	2	2	CD
10011	127	26	tablespoonfuls	tablespoonful	NNS
10011	127	27	of	of	IN
10011	127	28	vinegar	vinegar	NN
10011	127	29	and	and	CC
10011	127	30	a	a	DT
10011	127	31	little	little	JJ
10011	127	32	sugar	sugar	NN
10011	127	33	.	.	.
10011	128	1	Let	let	VB
10011	128	2	all	all	DT
10011	128	3	boil	boil	VB
10011	128	4	;	;	:
10011	128	5	then	then	RB
10011	128	6	add	add	VB
10011	128	7	the	the	DT
10011	128	8	carrots	carrot	NNS
10011	128	9	and	and	CC
10011	128	10	1	1	CD
10011	128	11	cup	cup	NN
10011	128	12	of	of	IN
10011	128	13	cooked	cooked	JJ
10011	128	14	peas	pea	NNS
10011	128	15	,	,	,
10011	128	16	some	some	DT
10011	128	17	chopped	chop	VBN
10011	128	18	parsley	parsley	NN
10011	128	19	and	and	CC
10011	128	20	a	a	DT
10011	128	21	pinch	pinch	NN
10011	128	22	of	of	IN
10011	128	23	pepper	pepper	NN
10011	128	24	.	.	.
10011	129	1	Simmer	simmer	JJ
10011	129	2	ten	ten	CD
10011	129	3	minutes	minute	NNS
10011	129	4	and	and	CC
10011	129	5	serve	serve	VB
10011	129	6	hot	hot	JJ
10011	129	7	.	.	.
10011	130	1	24.--Russian	24.--russian	CD
10011	130	2	Fish	Fish	NNP
10011	130	3	-	-	HYPH
10011	130	4	Roll	Roll	NNP
10011	130	5	.	.	.
10011	131	1	Chop	chop	VB
10011	131	2	some	some	DT
10011	131	3	cooked	cooked	JJ
10011	131	4	trout	trout	NN
10011	131	5	and	and	CC
10011	131	6	white	white	JJ
10011	131	7	fish	fish	NN
10011	131	8	,	,	,
10011	131	9	and	and	CC
10011	131	10	mix	mix	VB
10011	131	11	with	with	IN
10011	131	12	1/2	1/2	CD
10011	131	13	cup	cup	NN
10011	131	14	of	of	IN
10011	131	15	boiled	boil	VBN
10011	131	16	rice	rice	NN
10011	131	17	.	.	.
10011	132	1	Season	season	NN
10011	132	2	with	with	IN
10011	132	3	salt	salt	NN
10011	132	4	,	,	,
10011	132	5	pepper	pepper	NN
10011	132	6	and	and	CC
10011	132	7	all	all	DT
10011	132	8	kinds	kind	NNS
10011	132	9	of	of	IN
10011	132	10	herbs	herb	NNS
10011	132	11	minced	mince	VBD
10011	132	12	fine	fine	RB
10011	132	13	.	.	.
10011	133	1	Then	then	RB
10011	133	2	make	make	VB
10011	133	3	a	a	DT
10011	133	4	rich	rich	JJ
10011	133	5	pie	pie	NN
10011	133	6	-	-	HYPH
10011	133	7	paste	paste	NN
10011	133	8	and	and	CC
10011	133	9	roll	roll	VB
10011	133	10	out	out	RP
10011	133	11	very	very	RB
10011	133	12	thin	thin	JJ
10011	133	13	.	.	.
10011	134	1	Fill	fill	VB
10011	134	2	with	with	IN
10011	134	3	the	the	DT
10011	134	4	mixture	mixture	NN
10011	134	5	and	and	CC
10011	134	6	make	make	VB
10011	134	7	into	into	IN
10011	134	8	a	a	DT
10011	134	9	roll	roll	NN
10011	134	10	.	.	.
10011	135	1	Sprinkle	sprinkle	VB
10011	135	2	with	with	IN
10011	135	3	bits	bit	NNS
10011	135	4	of	of	IN
10011	135	5	butter	butter	NN
10011	135	6	and	and	CC
10011	135	7	let	let	VB
10011	135	8	bake	bake	NN
10011	135	9	until	until	IN
10011	135	10	brown	brown	NNP
10011	135	11	.	.	.
10011	136	1	Serve	serve	VB
10011	136	2	hot	hot	JJ
10011	136	3	with	with	IN
10011	136	4	wine	wine	NN
10011	136	5	-	-	HYPH
10011	136	6	sauce	sauce	NN
10011	136	7	.	.	.
10011	137	1	25.--India	25.--india	CD
10011	137	2	Curried	curry	VBN
10011	137	3	Eggs	egg	NNS
10011	137	4	.	.	.
10011	138	1	Cut	cut	VB
10011	138	2	hard	hard	RB
10011	138	3	-	-	HYPH
10011	138	4	boiled	boil	VBN
10011	138	5	eggs	egg	NNS
10011	138	6	in	in	IN
10011	138	7	halves	half	NNS
10011	138	8	;	;	:
10011	138	9	then	then	RB
10011	138	10	fry	fry	NN
10011	138	11	1	1	CD
10011	138	12	small	small	JJ
10011	138	13	chopped	chopped	JJ
10011	138	14	onion	onion	NN
10011	138	15	and	and	CC
10011	138	16	1	1	CD
10011	138	17	chopped	chop	VBN
10011	138	18	apple	apple	NN
10011	138	19	in	in	IN
10011	138	20	hot	hot	JJ
10011	138	21	butter	butter	NN
10011	138	22	;	;	:
10011	138	23	add	add	VB
10011	138	24	1/4	1/4	CD
10011	138	25	cup	cup	NN
10011	138	26	of	of	IN
10011	138	27	pounded	pound	VBN
10011	138	28	almonds	almond	NNS
10011	138	29	and	and	CC
10011	138	30	1	1	CD
10011	138	31	pint	pint	NN
10011	138	32	of	of	IN
10011	138	33	milk	milk	NN
10011	138	34	,	,	,
10011	138	35	mixed	mix	VBN
10011	138	36	with	with	IN
10011	138	37	1/2	1/2	CD
10011	138	38	tablespoonful	tablespoonful	JJ
10011	138	39	of	of	IN
10011	138	40	cornstarch	cornstarch	NN
10011	138	41	.	.	.
10011	139	1	Season	season	NN
10011	139	2	with	with	IN
10011	139	3	salt	salt	NN
10011	139	4	and	and	CC
10011	139	5	a	a	DT
10011	139	6	dessertspoonful	dessertspoonful	NN
10011	139	7	of	of	IN
10011	139	8	curry	curry	NN
10011	139	9	-	-	HYPH
10011	139	10	powder	powder	NN
10011	139	11	.	.	.
10011	140	1	Let	let	VB
10011	140	2	cook	cook	VB
10011	140	3	ten	ten	CD
10011	140	4	minutes	minute	NNS
10011	140	5	;	;	:
10011	140	6	then	then	RB
10011	140	7	add	add	VB
10011	140	8	the	the	DT
10011	140	9	eggs	egg	NNS
10011	140	10	.	.	.
10011	141	1	Let	let	VB
10011	141	2	all	all	DT
10011	141	3	get	get	VB
10011	141	4	very	very	RB
10011	141	5	hot	hot	JJ
10011	141	6	.	.	.
10011	142	1	Serve	serve	VB
10011	142	2	with	with	IN
10011	142	3	croutons	crouton	NNS
10011	142	4	;	;	:
10011	142	5	garnish	garnish	VB
10011	142	6	with	with	IN
10011	142	7	fried	fry	VBN
10011	142	8	parsley	parsley	NN
10011	142	9	.	.	.
10011	143	1	26.--Codfish	26.--codfish	LS
10011	143	2	a	a	FW
10011	143	3	la	la	FW
10011	143	4	Lyonnaise	Lyonnaise	NNP
10011	143	5	.	.	.
10011	144	1	Cut	cut	VB
10011	144	2	cold	cold	JJ
10011	144	3	boiled	boil	VBN
10011	144	4	codfish	codfish	NN
10011	144	5	in	in	IN
10011	144	6	pieces	piece	NNS
10011	144	7	;	;	:
10011	144	8	then	then	RB
10011	144	9	boil	boil	VB
10011	144	10	8	8	CD
10011	144	11	small	small	JJ
10011	144	12	onions	onion	NNS
10011	144	13	until	until	IN
10011	144	14	soft	soft	JJ
10011	144	15	;	;	:
10011	144	16	heat	heat	NN
10011	144	17	2	2	CD
10011	144	18	tablespoonfuls	tablespoonful	NNS
10011	144	19	of	of	IN
10011	144	20	butter	butter	NN
10011	144	21	.	.	.
10011	145	1	Add	add	VB
10011	145	2	the	the	DT
10011	145	3	boiled	boil	VBN
10011	145	4	onions	onion	NNS
10011	145	5	,	,	,
10011	145	6	2	2	CD
10011	145	7	small	small	JJ
10011	145	8	cold	cold	NN
10011	145	9	sliced	sliced	JJ
10011	145	10	potatoes	potato	NNS
10011	145	11	,	,	,
10011	145	12	the	the	DT
10011	145	13	codfish	codfish	NN
10011	145	14	and	and	CC
10011	145	15	1	1	CD
10011	145	16	cup	cup	NN
10011	145	17	of	of	IN
10011	145	18	milk	milk	NN
10011	145	19	;	;	:
10011	145	20	sprinkle	sprinkle	VB
10011	145	21	with	with	IN
10011	145	22	pepper	pepper	NN
10011	145	23	.	.	.
10011	146	1	Cover	cover	NN
10011	146	2	and	and	CC
10011	146	3	simmer	simmer	JJ
10011	146	4	ten	ten	CD
10011	146	5	minutes	minute	NNS
10011	146	6	and	and	CC
10011	146	7	serve	serve	VB
10011	146	8	hot	hot	JJ
10011	146	9	.	.	.
10011	147	1	27.--Jewish	27.--jewish	CD
10011	147	2	Crebchen	Crebchen	NNP
10011	147	3	Soup	Soup	NNP
10011	147	4	.	.	.
10011	148	1	Beat	beat	NN
10011	148	2	3	3	CD
10011	148	3	eggs	egg	NNS
10011	148	4	with	with	IN
10011	148	5	2	2	CD
10011	148	6	tablespoonfuls	tablespoonful	NNS
10011	148	7	of	of	IN
10011	148	8	water	water	NN
10011	148	9	and	and	CC
10011	148	10	a	a	DT
10011	148	11	pinch	pinch	NN
10011	148	12	of	of	IN
10011	148	13	salt	salt	NN
10011	148	14	;	;	:
10011	148	15	then	then	RB
10011	148	16	add	add	VB
10011	148	17	enough	enough	JJ
10011	148	18	flour	flour	NN
10011	148	19	to	to	TO
10011	148	20	make	make	VB
10011	148	21	a	a	DT
10011	148	22	stiff	stiff	JJ
10011	148	23	dough	dough	NN
10011	148	24	.	.	.
10011	149	1	Work	work	VB
10011	149	2	it	-PRON-	PRP
10011	149	3	well	well	RB
10011	149	4	with	with	IN
10011	149	5	flour	flour	NN
10011	149	6	and	and	CC
10011	149	7	roll	roll	VB
10011	149	8	out	out	RP
10011	149	9	as	as	RB
10011	149	10	thin	thin	JJ
10011	149	11	as	as	IN
10011	149	12	possible	possible	JJ
10011	149	13	;	;	:
10011	149	14	fold	fold	VB
10011	149	15	it	-PRON-	PRP
10011	149	16	double	double	JJ
10011	149	17	and	and	CC
10011	149	18	cut	cut	VBD
10011	149	19	into	into	IN
10011	149	20	square	square	JJ
10011	149	21	pieces	piece	NNS
10011	149	22	and	and	CC
10011	149	23	fill	fill	VB
10011	149	24	with	with	IN
10011	149	25	minced	mince	VBN
10011	149	26	cooked	cooked	JJ
10011	149	27	chicken	chicken	NN
10011	149	28	or	or	CC
10011	149	29	veal	veal	NN
10011	149	30	.	.	.
10011	150	1	Sprinkle	sprinkle	VB
10011	150	2	with	with	IN
10011	150	3	chopped	chop	VBN
10011	150	4	parsley	parsley	NN
10011	150	5	and	and	CC
10011	150	6	bits	bit	NNS
10011	150	7	of	of	IN
10011	150	8	butter	butter	NN
10011	150	9	;	;	:
10011	150	10	fold	fold	VB
10011	150	11	in	in	IN
10011	150	12	the	the	DT
10011	150	13	edges	edge	NNS
10011	150	14	.	.	.
10011	151	1	Have	have	VBP
10011	151	2	ready	ready	JJ
10011	151	3	some	some	DT
10011	151	4	soup	soup	NN
10011	151	5	stock	stock	NN
10011	151	6	;	;	:
10011	151	7	when	when	WRB
10011	151	8	boiling	boil	VBG
10011	151	9	,	,	,
10011	151	10	add	add	VB
10011	151	11	the	the	DT
10011	151	12	crebchen	crebchen	NN
10011	151	13	and	and	CC
10011	151	14	let	let	VB
10011	151	15	boil	boil	VB
10011	151	16	until	until	IN
10011	151	17	done	do	VBN
10011	151	18	.	.	.
10011	152	1	Serve	serve	VB
10011	152	2	with	with	IN
10011	152	3	the	the	DT
10011	152	4	soup	soup	NN
10011	152	5	.	.	.
10011	153	1	28.--French	28.--french	CD
10011	153	2	Veal	Veal	NNP
10011	153	3	Soufflé	Soufflé	NNP
10011	153	4	.	.	.
10011	154	1	Heat	heat	NN
10011	154	2	2	2	CD
10011	154	3	tablespoonfuls	tablespoonful	NNS
10011	154	4	of	of	IN
10011	154	5	butter	butter	NN
10011	154	6	.	.	.
10011	155	1	Mix	mix	VB
10011	155	2	with	with	IN
10011	155	3	2	2	CD
10011	155	4	tablespoonfuls	tablespoonful	NNS
10011	155	5	of	of	IN
10011	155	6	flour	flour	NN
10011	155	7	until	until	IN
10011	155	8	smooth	smooth	JJ
10011	155	9	;	;	:
10011	155	10	add	add	VB
10011	155	11	1	1	CD
10011	155	12	cup	cup	NN
10011	155	13	of	of	IN
10011	155	14	milk	milk	NN
10011	155	15	;	;	:
10011	155	16	let	let	VB
10011	155	17	boil	boil	VB
10011	155	18	up	up	RP
10011	155	19	.	.	.
10011	156	1	Then	then	RB
10011	156	2	add	add	VB
10011	156	3	1	1	CD
10011	156	4	cup	cup	NN
10011	156	5	of	of	IN
10011	156	6	minced	mince	VBN
10011	156	7	veal	veal	NN
10011	156	8	,	,	,
10011	156	9	some	some	DT
10011	156	10	parsley	parsley	NN
10011	156	11	,	,	,
10011	156	12	salt	salt	NN
10011	156	13	,	,	,
10011	156	14	pepper	pepper	NN
10011	156	15	and	and	CC
10011	156	16	nutmeg	nutmeg	NN
10011	156	17	to	to	TO
10011	156	18	taste	taste	VB
10011	156	19	.	.	.
10011	157	1	Stir	stir	VB
10011	157	2	in	in	IN
10011	157	3	the	the	DT
10011	157	4	yolks	yolk	NNS
10011	157	5	of	of	IN
10011	157	6	2	2	CD
10011	157	7	eggs	egg	NNS
10011	157	8	.	.	.
10011	158	1	Remove	remove	VB
10011	158	2	from	from	IN
10011	158	3	the	the	DT
10011	158	4	fire	fire	NN
10011	158	5	;	;	:
10011	158	6	let	let	VB
10011	158	7	cool	cool	RB
10011	158	8	.	.	.
10011	159	1	Beat	beat	VB
10011	159	2	the	the	DT
10011	159	3	whites	white	NNS
10011	159	4	to	to	IN
10011	159	5	a	a	DT
10011	159	6	stiff	stiff	JJ
10011	159	7	froth	froth	NN
10011	159	8	;	;	:
10011	159	9	add	add	VB
10011	159	10	to	to	IN
10011	159	11	the	the	DT
10011	159	12	meat	meat	NN
10011	159	13	.	.	.
10011	160	1	Put	put	VB
10011	160	2	in	in	RP
10011	160	3	a	a	DT
10011	160	4	buttered	butter	VBN
10011	160	5	baking	baking	NN
10011	160	6	-	-	HYPH
10011	160	7	dish	dish	NN
10011	160	8	and	and	CC
10011	160	9	bake	bake	VB
10011	160	10	twenty	twenty	CD
10011	160	11	minutes	minute	NNS
10011	160	12	.	.	.
10011	161	1	Serve	serve	VB
10011	161	2	at	at	IN
10011	161	3	once	once	RB
10011	161	4	.	.	.
10011	162	1	29.--Belgian	29.--belgian	CD
10011	162	2	Potato	Potato	NNP
10011	162	3	Salad	Salad	NNP
10011	162	4	.	.	.
10011	163	1	Slice	slice	VB
10011	163	2	cold	cold	JJ
10011	163	3	boiled	boil	VBN
10011	163	4	potatoes	potato	NNS
10011	163	5	very	very	RB
10011	163	6	thin	thin	JJ
10011	163	7	and	and	CC
10011	163	8	mix	mix	VBP
10011	163	9	with	with	IN
10011	163	10	chopped	chop	VBN
10011	163	11	celery	celery	NN
10011	163	12	and	and	CC
10011	163	13	onion	onion	NN
10011	163	14	;	;	:
10011	163	15	season	season	NN
10011	163	16	with	with	IN
10011	163	17	salt	salt	NN
10011	163	18	and	and	CC
10011	163	19	pepper	pepper	NN
10011	163	20	.	.	.
10011	164	1	Then	then	RB
10011	164	2	mix	mix	VB
10011	164	3	the	the	DT
10011	164	4	yolks	yolk	NNS
10011	164	5	of	of	IN
10011	164	6	2	2	CD
10011	164	7	hard	hard	RB
10011	164	8	-	-	HYPH
10011	164	9	boiled	boil	VBN
10011	164	10	eggs	egg	NNS
10011	164	11	with	with	IN
10011	164	12	1	1	CD
10011	164	13	tablespoonful	tablespoonful	JJ
10011	164	14	of	of	IN
10011	164	15	olive	olive	NN
10011	164	16	-	-	HYPH
10011	164	17	oil	oil	NN
10011	164	18	.	.	.
10011	165	1	Add	add	VB
10011	165	2	to	to	IN
10011	165	3	the	the	DT
10011	165	4	salad	salad	NN
10011	165	5	with	with	IN
10011	165	6	2	2	CD
10011	165	7	tablespoonfuls	tablespoonful	NNS
10011	165	8	of	of	IN
10011	165	9	vinegar	vinegar	NN
10011	165	10	.	.	.
10011	166	1	Sprinkle	sprinkle	VB
10011	166	2	with	with	IN
10011	166	3	chopped	chop	VBN
10011	166	4	parsley	parsley	NN
10011	166	5	and	and	CC
10011	166	6	serve	serve	VB
10011	166	7	.	.	.
10011	167	1	30.--Polish	30.--polish	CD
10011	167	2	Stewed	Stewed	NNP
10011	167	3	Tongue	Tongue	NNP
10011	167	4	.	.	.
10011	168	1	Cook	cook	VB
10011	168	2	a	a	DT
10011	168	3	fresh	fresh	JJ
10011	168	4	tongue	tongue	NN
10011	168	5	until	until	IN
10011	168	6	tender	tender	NN
10011	168	7	;	;	:
10011	168	8	skin	skin	NN
10011	168	9	and	and	CC
10011	168	10	slice	slice	VB
10011	168	11	thin	thin	RB
10011	168	12	.	.	.
10011	169	1	Put	put	VB
10011	169	2	a	a	DT
10011	169	3	large	large	JJ
10011	169	4	spoonful	spoonful	NN
10011	169	5	of	of	IN
10011	169	6	butter	butter	NN
10011	169	7	in	in	IN
10011	169	8	a	a	DT
10011	169	9	saucepan	saucepan	NN
10011	169	10	;	;	:
10011	169	11	add	add	VB
10011	169	12	a	a	DT
10011	169	13	chopped	chopped	JJ
10011	169	14	onion	onion	NN
10011	169	15	;	;	:
10011	169	16	let	let	VB
10011	169	17	brown	brown	RB
10011	169	18	.	.	.
10011	170	1	Then	then	RB
10011	170	2	stir	stir	VB
10011	170	3	in	in	IN
10011	170	4	1	1	CD
10011	170	5	tablespoonful	tablespoonful	NN
10011	170	6	of	of	IN
10011	170	7	flour	flour	NN
10011	170	8	;	;	:
10011	170	9	add	add	VB
10011	170	10	2	2	CD
10011	170	11	cups	cup	NNS
10011	170	12	of	of	IN
10011	170	13	the	the	DT
10011	170	14	water	water	NN
10011	170	15	in	in	IN
10011	170	16	which	which	WDT
10011	170	17	the	the	DT
10011	170	18	tongue	tongue	NN
10011	170	19	was	be	VBD
10011	170	20	cooked	cook	VBN
10011	170	21	,	,	,
10011	170	22	a	a	DT
10011	170	23	pinch	pinch	NN
10011	170	24	of	of	IN
10011	170	25	nutmeg	nutmeg	NNP
10011	170	26	and	and	CC
10011	170	27	cinnamon	cinnamon	NN
10011	170	28	.	.	.
10011	171	1	Let	let	VB
10011	171	2	boil	boil	VB
10011	171	3	with	with	IN
10011	171	4	the	the	DT
10011	171	5	juice	juice	NN
10011	171	6	of	of	IN
10011	171	7	1	1	CD
10011	171	8	lemon	lemon	NN
10011	171	9	,	,	,
10011	171	10	2	2	CD
10011	171	11	tablespoonfuls	tablespoonful	NNS
10011	171	12	of	of	IN
10011	171	13	vinegar	vinegar	NN
10011	171	14	and	and	CC
10011	171	15	1	1	CD
10011	171	16	tablespoonful	tablespoonful	JJ
10011	171	17	of	of	IN
10011	171	18	sugar	sugar	NN
10011	171	19	.	.	.
10011	172	1	Add	add	VB
10011	172	2	the	the	DT
10011	172	3	sliced	slice	VBN
10011	172	4	tongue	tongue	NN
10011	172	5	and	and	CC
10011	172	6	simmer	simmer	JJ
10011	172	7	ten	ten	CD
10011	172	8	minutes	minute	NNS
10011	172	9	.	.	.
10011	173	1	Serve	serve	VB
10011	173	2	hot	hot	JJ
10011	173	3	or	or	CC
10011	173	4	cold	cold	JJ
10011	173	5	.	.	.
10011	174	1	31.--Rissotto	31.--rissotto	NN
10011	174	2	(	(	-LRB-
10011	174	3	ITALIAN	ITALIAN	NNP
10011	174	4	)	)	-RRB-
10011	174	5	.	.	.
10011	175	1	Boil	Boil	NNP
10011	175	2	1	1	CD
10011	175	3	cup	cup	NN
10011	175	4	of	of	IN
10011	175	5	rice	rice	NN
10011	175	6	in	in	IN
10011	175	7	salted	salted	JJ
10011	175	8	water	water	NN
10011	175	9	until	until	IN
10011	175	10	soft	soft	JJ
10011	175	11	;	;	:
10011	175	12	drain	drain	VBP
10011	175	13	.	.	.
10011	176	1	Then	then	RB
10011	176	2	grate	grate	VB
10011	176	3	Parmesan	Parmesan	NNP
10011	176	4	cheese	cheese	NN
10011	176	5	and	and	CC
10011	176	6	cover	cover	VB
10011	176	7	the	the	DT
10011	176	8	rice	rice	NN
10011	176	9	with	with	IN
10011	176	10	cheese	cheese	NN
10011	176	11	.	.	.
10011	177	1	Let	let	VB
10011	177	2	steam	steam	NN
10011	177	3	in	in	IN
10011	177	4	the	the	DT
10011	177	5	oven	oven	NN
10011	177	6	a	a	DT
10011	177	7	few	few	JJ
10011	177	8	minutes	minute	NNS
10011	177	9	;	;	:
10011	177	10	then	then	RB
10011	177	11	pour	pour	VB
10011	177	12	over	over	IN
10011	177	13	some	some	DT
10011	177	14	highly	highly	RB
10011	177	15	seasoned	seasoned	JJ
10011	177	16	tomato	tomato	NN
10011	177	17	-	-	HYPH
10011	177	18	sauce	sauce	NN
10011	177	19	,	,	,
10011	177	20	and	and	CC
10011	177	21	serve	serve	VB
10011	177	22	hot	hot	JJ
10011	177	23	with	with	IN
10011	177	24	fried	fried	JJ
10011	177	25	veal	veal	NN
10011	177	26	chops	chop	NNS
10011	177	27	.	.	.
10011	178	1	_	_	NNP
10011	178	2	FEBRUARY	FEBRUARY	NNP
10011	178	3	.	.	.
10011	178	4	_	_	NNP
10011	178	5	1.--Oriental	1.--Oriental	NNP
10011	178	6	Canapes	Canapes	NNPS
10011	178	7	.	.	.
10011	179	1	Take	take	VB
10011	179	2	some	some	DT
10011	179	3	lobster	lobster	NN
10011	179	4	or	or	CC
10011	179	5	crab	crab	NN
10011	179	6	-	-	HYPH
10011	179	7	meat	meat	NN
10011	179	8	and	and	CC
10011	179	9	pound	pound	NN
10011	179	10	in	in	IN
10011	179	11	a	a	DT
10011	179	12	mortar	mortar	NN
10011	179	13	.	.	.
10011	180	1	Mix	mix	VB
10011	180	2	with	with	IN
10011	180	3	1	1	CD
10011	180	4	tablespoonful	tablespoonful	NN
10011	180	5	of	of	IN
10011	180	6	butter	butter	NN
10011	180	7	;	;	:
10011	180	8	season	season	NN
10011	180	9	with	with	IN
10011	180	10	salt	salt	NN
10011	180	11	and	and	CC
10011	180	12	pepper	pepper	NN
10011	180	13	,	,	,
10011	180	14	a	a	DT
10011	180	15	pinch	pinch	NN
10011	180	16	each	each	DT
10011	180	17	of	of	IN
10011	180	18	mustard	mustard	NN
10011	180	19	,	,	,
10011	180	20	cayenne	cayenne	NN
10011	180	21	,	,	,
10011	180	22	nutmeg	nutmeg	NN
10011	180	23	and	and	CC
10011	180	24	curry	curry	NN
10011	180	25	-	-	HYPH
10011	180	26	powder	powder	NN
10011	180	27	and	and	CC
10011	180	28	moisten	moisten	VB
10011	180	29	with	with	IN
10011	180	30	lemon	lemon	NN
10011	180	31	-	-	HYPH
10011	180	32	juice	juice	NN
10011	180	33	.	.	.
10011	181	1	Cut	cut	VB
10011	181	2	small	small	JJ
10011	181	3	rounds	round	NNS
10011	181	4	of	of	IN
10011	181	5	toasted	toasted	JJ
10011	181	6	bread	bread	NN
10011	181	7	;	;	:
10011	181	8	scoop	scoop	VB
10011	181	9	out	out	RP
10011	181	10	some	some	DT
10011	181	11	of	of	IN
10011	181	12	the	the	DT
10011	181	13	centre	centre	NN
10011	181	14	;	;	:
10011	181	15	fill	fill	VB
10011	181	16	with	with	IN
10011	181	17	the	the	DT
10011	181	18	mixture	mixture	NN
10011	181	19	and	and	CC
10011	181	20	cover	cover	VB
10011	181	21	with	with	IN
10011	181	22	a	a	DT
10011	181	23	curry	curry	NN
10011	181	24	sauce	sauce	NN
10011	181	25	.	.	.
10011	182	1	Sprinkle	sprinkle	VB
10011	182	2	with	with	IN
10011	182	3	fine	fine	JJ
10011	182	4	bread	bread	NN
10011	182	5	-	-	HYPH
10011	182	6	crumbs	crumb	NNS
10011	182	7	and	and	CC
10011	182	8	let	let	VB
10011	182	9	bake	bake	NN
10011	182	10	in	in	IN
10011	182	11	the	the	DT
10011	182	12	oven	oven	NN
10011	182	13	a	a	DT
10011	182	14	few	few	JJ
10011	182	15	minutes	minute	NNS
10011	182	16	.	.	.
10011	183	1	Serve	serve	VB
10011	183	2	hot	hot	JJ
10011	183	3	.	.	.
10011	184	1	2.--Haggis	2.--Haggis	NNP
10011	184	2	(	(	-LRB-
10011	184	3	SCOTCH	SCOTCH	NNP
10011	184	4	)	)	-RRB-
10011	184	5	.	.	.
10011	185	1	Chop	chop	VB
10011	185	2	a	a	DT
10011	185	3	sheep	sheep	NN
10011	185	4	's	's	POS
10011	185	5	tongue	tongue	NN
10011	185	6	,	,	,
10011	185	7	liver	liver	NN
10011	185	8	and	and	CC
10011	185	9	heart	heart	NN
10011	185	10	and	and	CC
10011	185	11	1	1	CD
10011	185	12	pound	pound	NN
10011	185	13	of	of	IN
10011	185	14	bacon	bacon	NN
10011	185	15	.	.	.
10011	186	1	Add	add	VB
10011	186	2	2	2	CD
10011	186	3	large	large	JJ
10011	186	4	chopped	chop	VBN
10011	186	5	onions	onion	NNS
10011	186	6	;	;	:
10011	186	7	season	season	NN
10011	186	8	with	with	IN
10011	186	9	1/4	1/4	CD
10011	186	10	teaspoonful	teaspoonful	NN
10011	186	11	of	of	IN
10011	186	12	red	red	JJ
10011	186	13	pepper	pepper	NN
10011	186	14	and	and	CC
10011	186	15	1	1	CD
10011	186	16	teaspoonful	teaspoonful	JJ
10011	186	17	of	of	IN
10011	186	18	mixed	mixed	JJ
10011	186	19	herbs	herb	NNS
10011	186	20	and	and	CC
10011	186	21	salt	salt	NN
10011	186	22	to	to	IN
10011	186	23	taste	taste	NN
10011	186	24	.	.	.
10011	187	1	Mix	mix	VB
10011	187	2	with	with	IN
10011	187	3	1	1	CD
10011	187	4	pint	pint	NN
10011	187	5	of	of	IN
10011	187	6	toasted	toast	VBN
10011	187	7	oatmeal	oatmeal	NN
10011	187	8	,	,	,
10011	187	9	2	2	CD
10011	187	10	beaten	beat	VBN
10011	187	11	eggs	egg	NNS
10011	187	12	and	and	CC
10011	187	13	the	the	DT
10011	187	14	grated	grate	VBN
10011	187	15	rind	rind	NN
10011	187	16	and	and	CC
10011	187	17	juice	juice	NN
10011	187	18	of	of	IN
10011	187	19	a	a	DT
10011	187	20	lemon	lemon	NN
10011	187	21	.	.	.
10011	188	1	Then	then	RB
10011	188	2	clean	clean	VB
10011	188	3	the	the	DT
10011	188	4	pouch	pouch	NN
10011	188	5	of	of	IN
10011	188	6	the	the	DT
10011	188	7	sheep	sheep	NN
10011	188	8	and	and	CC
10011	188	9	fill	fill	VB
10011	188	10	with	with	IN
10011	188	11	the	the	DT
10011	188	12	mixture	mixture	NN
10011	188	13	.	.	.
10011	189	1	Lay	Lay	NNP
10011	189	2	in	in	IN
10011	189	3	boiling	boil	VBG
10011	189	4	water	water	NN
10011	189	5	and	and	CC
10011	189	6	let	let	VB
10011	189	7	boil	boil	VB
10011	189	8	three	three	CD
10011	189	9	hours	hour	NNS
10011	189	10	.	.	.
10011	190	1	Serve	serve	VB
10011	190	2	with	with	IN
10011	190	3	apple	apple	NN
10011	190	4	-	-	HYPH
10011	190	5	sauce	sauce	NN
10011	190	6	.	.	.
10011	191	1	3.--Austrian	3.--austrian	CD
10011	191	2	Braised	Braised	NNP
10011	191	3	Tongue	Tongue	NNP
10011	191	4	.	.	.
10011	192	1	Boil	boil	VB
10011	192	2	a	a	DT
10011	192	3	large	large	JJ
10011	192	4	fresh	fresh	JJ
10011	192	5	beef	beef	NN
10011	192	6	tongue	tongue	NN
10011	192	7	in	in	IN
10011	192	8	salted	salted	JJ
10011	192	9	water	water	NN
10011	192	10	until	until	IN
10011	192	11	tender	tender	NN
10011	192	12	.	.	.
10011	193	1	Remove	remove	VB
10011	193	2	the	the	DT
10011	193	3	tongue	tongue	NN
10011	193	4	and	and	CC
10011	193	5	lard	lard	NN
10011	193	6	it	-PRON-	PRP
10011	193	7	with	with	IN
10011	193	8	thin	thin	JJ
10011	193	9	strips	strip	NNS
10011	193	10	of	of	IN
10011	193	11	bacon	bacon	NN
10011	193	12	;	;	:
10011	193	13	sprinkle	sprinkle	VB
10011	193	14	with	with	IN
10011	193	15	paprica	paprica	NNP
10011	193	16	;	;	:
10011	193	17	lay	lie	VBD
10011	193	18	in	in	IN
10011	193	19	a	a	DT
10011	193	20	baking	baking	NN
10011	193	21	-	-	HYPH
10011	193	22	pan	pan	NN
10011	193	23	;	;	:
10011	193	24	add	add	VB
10011	193	25	1	1	CD
10011	193	26	onion	onion	NN
10011	193	27	sliced	slice	VBN
10011	193	28	thin	thin	JJ
10011	193	29	and	and	CC
10011	193	30	1	1	CD
10011	193	31	cup	cup	NN
10011	193	32	of	of	IN
10011	193	33	the	the	DT
10011	193	34	water	water	NN
10011	193	35	in	in	IN
10011	193	36	which	which	WDT
10011	193	37	the	the	DT
10011	193	38	tongue	tongue	NN
10011	193	39	was	be	VBD
10011	193	40	cooked	cook	VBN
10011	193	41	and	and	CC
10011	193	42	pour	pour	VB
10011	193	43	over	over	IN
10011	193	44	1	1	CD
10011	193	45	pint	pint	NN
10011	193	46	of	of	IN
10011	193	47	cream	cream	NN
10011	193	48	.	.	.
10011	194	1	Let	let	VB
10011	194	2	bake	bake	NN
10011	194	3	in	in	IN
10011	194	4	a	a	DT
10011	194	5	moderate	moderate	JJ
10011	194	6	oven	oven	NN
10011	194	7	.	.	.
10011	195	1	Baste	Baste	NNP
10011	195	2	often	often	RB
10011	195	3	with	with	IN
10011	195	4	the	the	DT
10011	195	5	sauce	sauce	NN
10011	195	6	.	.	.
10011	196	1	Serve	serve	VB
10011	196	2	hot	hot	JJ
10011	196	3	,	,	,
10011	196	4	and	and	CC
10011	196	5	pour	pour	VB
10011	196	6	over	over	IN
10011	196	7	the	the	DT
10011	196	8	sauce	sauce	NN
10011	196	9	;	;	:
10011	196	10	garnish	garnish	VB
10011	196	11	with	with	IN
10011	196	12	parsley	parsley	NN
10011	196	13	.	.	.
10011	197	1	4.--Russian	4.--Russian	NNP
10011	197	2	Omelet	Omelet	NNP
10011	197	3	.	.	.
10011	198	1	Chop	chop	NN
10011	198	2	2	2	CD
10011	198	3	shallots	shallot	NNS
10011	198	4	with	with	IN
10011	198	5	a	a	DT
10011	198	6	little	little	JJ
10011	198	7	parsley	parsley	NN
10011	198	8	and	and	CC
10011	198	9	cook	cook	NN
10011	198	10	in	in	IN
10011	198	11	hot	hot	JJ
10011	198	12	water	water	NN
10011	198	13	.	.	.
10011	199	1	Add	add	NN
10011	199	2	2	2	CD
10011	199	3	tablespoonfuls	tablespoonful	NNS
10011	199	4	of	of	IN
10011	199	5	caviare	caviare	NN
10011	199	6	and	and	CC
10011	199	7	a	a	DT
10011	199	8	teaspoonful	teaspoonful	NN
10011	199	9	of	of	IN
10011	199	10	lemon	lemon	NN
10011	199	11	-	-	HYPH
10011	199	12	juice	juice	NN
10011	199	13	;	;	:
10011	199	14	season	season	NN
10011	199	15	to	to	IN
10011	199	16	taste	taste	NN
10011	199	17	.	.	.
10011	200	1	Beat	beat	NN
10011	200	2	4	4	CD
10011	200	3	eggs	egg	NNS
10011	200	4	with	with	IN
10011	200	5	1	1	CD
10011	200	6	tablespoonful	tablespoonful	NN
10011	200	7	of	of	IN
10011	200	8	cream	cream	NN
10011	200	9	,	,	,
10011	200	10	salt	salt	NN
10011	200	11	and	and	CC
10011	200	12	pepper	pepper	NN
10011	200	13	,	,	,
10011	200	14	and	and	CC
10011	200	15	fry	fry	VB
10011	200	16	in	in	IN
10011	200	17	an	an	DT
10011	200	18	omelet	omelet	NN
10011	200	19	-	-	HYPH
10011	200	20	pan	pan	NN
10011	200	21	with	with	IN
10011	200	22	hot	hot	JJ
10011	200	23	butter	butter	NN
10011	200	24	until	until	IN
10011	200	25	done	do	VBN
10011	200	26	.	.	.
10011	201	1	Put	put	VB
10011	201	2	the	the	DT
10011	201	3	mixture	mixture	NN
10011	201	4	in	in	IN
10011	201	5	the	the	DT
10011	201	6	centre	centre	NN
10011	201	7	;	;	:
10011	201	8	turn	turn	VB
10011	201	9	in	in	RP
10011	201	10	the	the	DT
10011	201	11	ends	end	NNS
10011	201	12	and	and	CC
10011	201	13	serve	serve	VB
10011	201	14	at	at	IN
10011	201	15	once	once	RB
10011	201	16	.	.	.
10011	202	1	5.--Madras	5.--madras	CD
10011	202	2	Potato	Potato	NNP
10011	202	3	Curry	Curry	NNP
10011	202	4	.	.	.
10011	203	1	Cut	Cut	NNP
10011	203	2	boiled	boil	VBD
10011	203	3	potatoes	potato	NNS
10011	203	4	into	into	IN
10011	203	5	thin	thin	JJ
10011	203	6	slices	slice	NNS
10011	203	7	;	;	:
10011	203	8	then	then	RB
10011	203	9	fry	fry	VB
10011	203	10	1	1	CD
10011	203	11	chopped	chop	VBD
10011	203	12	onion	onion	NN
10011	203	13	in	in	IN
10011	203	14	2	2	CD
10011	203	15	tablespoonfuls	tablespoonful	NNS
10011	203	16	of	of	IN
10011	203	17	butter	butter	NN
10011	203	18	.	.	.
10011	204	1	Add	add	NN
10011	204	2	3	3	CD
10011	204	3	ounces	ounce	NNS
10011	204	4	of	of	IN
10011	204	5	grated	grate	VBN
10011	204	6	cocoanut	cocoanut	NNP
10011	204	7	,	,	,
10011	204	8	1	1	CD
10011	204	9	teaspoonful	teaspoonful	NN
10011	204	10	of	of	IN
10011	204	11	curry	curry	NN
10011	204	12	-	-	HYPH
10011	204	13	powder	powder	NN
10011	204	14	and	and	CC
10011	204	15	1	1	CD
10011	204	16	cup	cup	NN
10011	204	17	of	of	IN
10011	204	18	milk	milk	NN
10011	204	19	,	,	,
10011	204	20	salt	salt	NN
10011	204	21	and	and	CC
10011	204	22	cayenne	cayenne	NN
10011	204	23	pepper	pepper	NN
10011	204	24	to	to	IN
10011	204	25	taste	taste	NN
10011	204	26	.	.	.
10011	205	1	Let	let	VB
10011	205	2	boil	boil	VB
10011	205	3	up	up	RP
10011	205	4	.	.	.
10011	206	1	Add	add	VB
10011	206	2	the	the	DT
10011	206	3	sliced	sliced	JJ
10011	206	4	potatoes	potato	NNS
10011	206	5	and	and	CC
10011	206	6	a	a	DT
10011	206	7	sprig	sprig	NN
10011	206	8	of	of	IN
10011	206	9	parsley	parsley	NNP
10011	206	10	chopped	chop	VBD
10011	206	11	.	.	.
10011	207	1	Let	let	VB
10011	207	2	simmer	simmer	VB
10011	207	3	a	a	DT
10011	207	4	few	few	JJ
10011	207	5	minutes	minute	NNS
10011	207	6	and	and	CC
10011	207	7	serve	serve	VB
10011	207	8	hot	hot	JJ
10011	207	9	.	.	.
10011	208	1	6.--Swiss	6.--swiss	CD
10011	208	2	Baked	baked	JJ
10011	208	3	Eggs	egg	NNS
10011	208	4	.	.	.
10011	209	1	Melt	melt	NN
10011	209	2	1	1	CD
10011	209	3	ounce	ounce	NN
10011	209	4	of	of	IN
10011	209	5	butter	butter	NN
10011	209	6	in	in	IN
10011	209	7	a	a	DT
10011	209	8	baking	baking	NN
10011	209	9	-	-	HYPH
10011	209	10	pan	pan	NN
10011	209	11	;	;	:
10011	209	12	then	then	RB
10011	209	13	cover	cover	VB
10011	209	14	the	the	DT
10011	209	15	bottom	bottom	NN
10011	209	16	of	of	IN
10011	209	17	the	the	DT
10011	209	18	pan	pan	NN
10011	209	19	with	with	IN
10011	209	20	thin	thin	JJ
10011	209	21	slices	slice	NNS
10011	209	22	of	of	IN
10011	209	23	Swiss	swiss	JJ
10011	209	24	cheese	cheese	NN
10011	209	25	.	.	.
10011	210	1	Break	break	VB
10011	210	2	in	in	IN
10011	210	3	6	6	CD
10011	210	4	eggs	egg	NNS
10011	210	5	;	;	:
10011	210	6	sprinkle	sprinkle	VB
10011	210	7	with	with	IN
10011	210	8	salt	salt	NN
10011	210	9	and	and	CC
10011	210	10	pepper	pepper	NN
10011	210	11	.	.	.
10011	211	1	Pour	pour	VB
10011	211	2	over	over	IN
10011	211	3	4	4	CD
10011	211	4	tablespoonfuls	tablespoonful	NNS
10011	211	5	of	of	IN
10011	211	6	cream	cream	NN
10011	211	7	;	;	:
10011	211	8	sprinkle	sprinkle	VB
10011	211	9	with	with	IN
10011	211	10	grated	grate	VBN
10011	211	11	Swiss	swiss	JJ
10011	211	12	cheese	cheese	NN
10011	211	13	,	,	,
10011	211	14	and	and	CC
10011	211	15	let	let	VB
10011	211	16	bake	bake	NN
10011	211	17	in	in	IN
10011	211	18	the	the	DT
10011	211	19	oven	oven	NN
10011	211	20	to	to	IN
10011	211	21	a	a	DT
10011	211	22	delicate	delicate	JJ
10011	211	23	brown	brown	NN
10011	211	24	.	.	.
10011	212	1	Serve	serve	VB
10011	212	2	hot	hot	JJ
10011	212	3	.	.	.
10011	213	1	7.--Jewish	7.--Jewish	NNP
10011	213	2	Stewed	Stewed	NNP
10011	213	3	Shad	Shad	NNP
10011	213	4	.	.	.
10011	214	1	Clean	clean	VB
10011	214	2	and	and	CC
10011	214	3	cut	cut	VBD
10011	214	4	a	a	DT
10011	214	5	shad	shad	NN
10011	214	6	into	into	IN
10011	214	7	large	large	JJ
10011	214	8	slices	slice	NNS
10011	214	9	;	;	:
10011	214	10	sprinkle	sprinkle	VB
10011	214	11	with	with	IN
10011	214	12	salt	salt	NN
10011	214	13	,	,	,
10011	214	14	pepper	pepper	NN
10011	214	15	and	and	CC
10011	214	16	ginger	ginger	NN
10011	214	17	.	.	.
10011	215	1	Put	put	VB
10011	215	2	on	on	RP
10011	215	3	to	to	TO
10011	215	4	boil	boil	VB
10011	215	5	with	with	IN
10011	215	6	1	1	CD
10011	215	7	sliced	sliced	JJ
10011	215	8	onion	onion	NN
10011	215	9	,	,	,
10011	215	10	1	1	CD
10011	215	11	bay	bay	NN
10011	215	12	-	-	HYPH
10011	215	13	leaf	leaf	NN
10011	215	14	,	,	,
10011	215	15	a	a	DT
10011	215	16	few	few	JJ
10011	215	17	cloves	clove	NNS
10011	215	18	,	,	,
10011	215	19	2	2	CD
10011	215	20	sprigs	sprig	NNS
10011	215	21	of	of	IN
10011	215	22	parsley	parsley	NN
10011	215	23	and	and	CC
10011	215	24	1/2	1/2	CD
10011	215	25	cup	cup	NN
10011	215	26	of	of	IN
10011	215	27	vinegar	vinegar	NN
10011	215	28	.	.	.
10011	216	1	When	when	WRB
10011	216	2	done	do	VBN
10011	216	3	,	,	,
10011	216	4	remove	remove	VB
10011	216	5	the	the	DT
10011	216	6	fish	fish	NN
10011	216	7	to	to	IN
10011	216	8	a	a	DT
10011	216	9	platter	platter	NN
10011	216	10	;	;	:
10011	216	11	add	add	VB
10011	216	12	1/2	1/2	CD
10011	216	13	cup	cup	NN
10011	216	14	of	of	IN
10011	216	15	raisins	raisin	NNS
10011	216	16	,	,	,
10011	216	17	1	1	CD
10011	216	18	tablespoonful	tablespoonful	NN
10011	216	19	of	of	IN
10011	216	20	butter	butter	NN
10011	216	21	,	,	,
10011	216	22	1/2	1/2	CD
10011	216	23	cup	cup	NN
10011	216	24	of	of	IN
10011	216	25	pounded	pound	VBN
10011	216	26	almonds	almond	NNS
10011	216	27	,	,	,
10011	216	28	1	1	CD
10011	216	29	glass	glass	NN
10011	216	30	of	of	IN
10011	216	31	wine	wine	NN
10011	216	32	,	,	,
10011	216	33	1	1	CD
10011	216	34	tablespoonful	tablespoonful	NN
10011	216	35	of	of	IN
10011	216	36	brown	brown	JJ
10011	216	37	sugar	sugar	NN
10011	216	38	and	and	CC
10011	216	39	a	a	DT
10011	216	40	pinch	pinch	NN
10011	216	41	of	of	IN
10011	216	42	cinnamon	cinnamon	NN
10011	216	43	.	.	.
10011	217	1	Let	let	VB
10011	217	2	boil	boil	NN
10011	217	3	until	until	IN
10011	217	4	done	do	VBN
10011	217	5	and	and	CC
10011	217	6	pour	pour	VB
10011	217	7	over	over	IN
10011	217	8	the	the	DT
10011	217	9	fish	fish	NN
10011	217	10	.	.	.
10011	218	1	Garnish	garnish	VB
10011	218	2	with	with	IN
10011	218	3	sliced	slice	VBN
10011	218	4	lemon	lemon	NN
10011	218	5	and	and	CC
10011	218	6	sprigs	sprig	NNS
10011	218	7	of	of	IN
10011	218	8	parsley	parsley	NNP
10011	218	9	and	and	CC
10011	218	10	serve	serve	VB
10011	218	11	cold	cold	JJ
10011	218	12	.	.	.
10011	219	1	8.--Bombay	8.--Bombay	NNP
10011	219	2	Spinach	Spinach	NNP
10011	219	3	.	.	.
10011	220	1	Boil	boil	VB
10011	220	2	the	the	DT
10011	220	3	spinach	spinach	NN
10011	220	4	in	in	IN
10011	220	5	salted	salted	JJ
10011	220	6	water	water	NN
10011	220	7	until	until	IN
10011	220	8	tender	tender	NN
10011	220	9	;	;	:
10011	220	10	drain	drain	NN
10011	220	11	and	and	CC
10011	220	12	chop	chop	NN
10011	220	13	fine	fine	NN
10011	220	14	.	.	.
10011	221	1	Fry	Fry	NNP
10011	221	2	1	1	CD
10011	221	3	chopped	chop	VBD
10011	221	4	onion	onion	NN
10011	221	5	in	in	IN
10011	221	6	2	2	CD
10011	221	7	tablespoonfuls	tablespoonful	NNS
10011	221	8	of	of	IN
10011	221	9	butter	butter	NN
10011	221	10	;	;	:
10011	221	11	add	add	VB
10011	221	12	the	the	DT
10011	221	13	chopped	chop	VBN
10011	221	14	spinach	spinach	NN
10011	221	15	,	,	,
10011	221	16	a	a	DT
10011	221	17	pinch	pinch	NN
10011	221	18	of	of	IN
10011	221	19	pepper	pepper	NN
10011	221	20	and	and	CC
10011	221	21	curry	curry	NN
10011	221	22	-	-	HYPH
10011	221	23	powder	powder	NN
10011	221	24	.	.	.
10011	222	1	Cover	cover	VB
10011	222	2	and	and	CC
10011	222	3	let	let	VB
10011	222	4	simmer	simmer	NN
10011	222	5	five	five	CD
10011	222	6	minutes	minute	NNS
10011	222	7	.	.	.
10011	223	1	Serve	serve	VB
10011	223	2	on	on	IN
10011	223	3	a	a	DT
10011	223	4	platter	platter	NN
10011	223	5	with	with	IN
10011	223	6	stewed	stew	VBN
10011	223	7	prawns	prawn	NNS
10011	223	8	and	and	CC
10011	223	9	garnish	garnish	VB
10011	223	10	with	with	IN
10011	223	11	croutons	crouton	NNS
10011	223	12	.	.	.
10011	224	1	9.--Spanish	9.--Spanish	NNP
10011	224	2	Fricasseed	Fricasseed	NNP
10011	224	3	Shrimps	Shrimps	NNP
10011	224	4	.	.	.
10011	225	1	Heat	heat	NN
10011	225	2	2	2	CD
10011	225	3	tablespoonfuls	tablespoonful	NNS
10011	225	4	of	of	IN
10011	225	5	butter	butter	NN
10011	225	6	;	;	:
10011	225	7	add	add	VB
10011	225	8	1	1	CD
10011	225	9	onion	onion	NN
10011	225	10	chopped	chop	VBN
10011	225	11	and	and	CC
10011	225	12	2	2	CD
10011	225	13	cups	cup	NNS
10011	225	14	of	of	IN
10011	225	15	tomatoes	tomato	NNS
10011	225	16	.	.	.
10011	226	1	Let	let	VB
10011	226	2	fry	fry	NN
10011	226	3	;	;	:
10011	226	4	then	then	RB
10011	226	5	stir	stir	VB
10011	226	6	in	in	IN
10011	226	7	1	1	CD
10011	226	8	tablespoonful	tablespoonful	NN
10011	226	9	of	of	IN
10011	226	10	flour	flour	NN
10011	226	11	;	;	:
10011	226	12	add	add	VB
10011	226	13	1/2	1/2	CD
10011	226	14	cup	cup	NN
10011	226	15	of	of	IN
10011	226	16	water	water	NN
10011	226	17	;	;	:
10011	226	18	let	let	VB
10011	226	19	boil	boil	VB
10011	226	20	;	;	:
10011	226	21	add	add	VB
10011	226	22	1	1	CD
10011	226	23	quart	quart	NN
10011	226	24	of	of	IN
10011	226	25	shrimps	shrimp	NNS
10011	226	26	,	,	,
10011	226	27	salt	salt	NN
10011	226	28	,	,	,
10011	226	29	pepper	pepper	NN
10011	226	30	and	and	CC
10011	226	31	parsley	parsley	NN
10011	226	32	.	.	.
10011	227	1	Let	let	VB
10011	227	2	all	all	DT
10011	227	3	cook	cook	VB
10011	227	4	twenty	twenty	CD
10011	227	5	minutes	minute	NNS
10011	227	6	.	.	.
10011	228	1	Stir	stir	VB
10011	228	2	in	in	IN
10011	228	3	the	the	DT
10011	228	4	yolk	yolk	NN
10011	228	5	of	of	IN
10011	228	6	an	an	DT
10011	228	7	egg	egg	NN
10011	228	8	.	.	.
10011	229	1	Remove	remove	VB
10011	229	2	from	from	IN
10011	229	3	the	the	DT
10011	229	4	fire	fire	NN
10011	229	5	.	.	.
10011	230	1	Put	put	VB
10011	230	2	some	some	DT
10011	230	3	boiled	boil	VBN
10011	230	4	rice	rice	NN
10011	230	5	on	on	IN
10011	230	6	a	a	DT
10011	230	7	platter	platter	NN
10011	230	8	;	;	:
10011	230	9	add	add	VB
10011	230	10	the	the	DT
10011	230	11	shrimps	shrimp	NNS
10011	230	12	and	and	CC
10011	230	13	pour	pour	VB
10011	230	14	over	over	IN
10011	230	15	the	the	DT
10011	230	16	sauce	sauce	NN
10011	230	17	.	.	.
10011	231	1	Serve	serve	VB
10011	231	2	very	very	RB
10011	231	3	hot	hot	JJ
10011	231	4	.	.	.
10011	232	1	10.--Irish	10.--irish	CD
10011	232	2	Baked	Baked	NNP
10011	232	3	Potatoes	Potatoes	NNPS
10011	232	4	.	.	.
10011	233	1	Peel	peel	VB
10011	233	2	and	and	CC
10011	233	3	boil	boil	VB
10011	233	4	potatoes	potato	NNS
10011	233	5	in	in	IN
10011	233	6	salted	salted	JJ
10011	233	7	water	water	NN
10011	233	8	until	until	IN
10011	233	9	tender	tender	NN
10011	233	10	;	;	:
10011	233	11	drain	drain	NN
10011	233	12	and	and	CC
10011	233	13	mash	mash	NN
10011	233	14	with	with	IN
10011	233	15	a	a	DT
10011	233	16	lump	lump	NN
10011	233	17	of	of	IN
10011	233	18	butter	butter	NN
10011	233	19	.	.	.
10011	234	1	Put	put	VB
10011	234	2	in	in	RP
10011	234	3	a	a	DT
10011	234	4	well	well	RB
10011	234	5	-	-	HYPH
10011	234	6	buttered	butter	VBN
10011	234	7	baking	baking	NN
10011	234	8	-	-	:
10011	234	9	dish	dish	VB
10011	234	10	a	a	DT
10011	234	11	layer	layer	NN
10011	234	12	of	of	IN
10011	234	13	the	the	DT
10011	234	14	potatoes	potato	NNS
10011	234	15	and	and	CC
10011	234	16	a	a	DT
10011	234	17	layer	layer	NN
10011	234	18	of	of	IN
10011	234	19	fried	fried	JJ
10011	234	20	bread	bread	NN
10011	234	21	-	-	HYPH
10011	234	22	crumbs	crumb	NNS
10011	234	23	until	until	IN
10011	234	24	dish	dish	NN
10011	234	25	is	be	VBZ
10011	234	26	full	full	JJ
10011	234	27	.	.	.
10011	235	1	Moisten	moisten	VB
10011	235	2	with	with	IN
10011	235	3	beaten	beat	VBN
10011	235	4	eggs	egg	NNS
10011	235	5	,	,	,
10011	235	6	well	well	RB
10011	235	7	seasoned	season	VBN
10011	235	8	with	with	IN
10011	235	9	salt	salt	NN
10011	235	10	and	and	CC
10011	235	11	pepper	pepper	NN
10011	235	12	,	,	,
10011	235	13	and	and	CC
10011	235	14	3	3	CD
10011	235	15	tablespoonfuls	tablespoonful	NNS
10011	235	16	of	of	IN
10011	235	17	milk	milk	NN
10011	235	18	.	.	.
10011	236	1	Put	put	VB
10011	236	2	in	in	IN
10011	236	3	the	the	DT
10011	236	4	oven	oven	NN
10011	236	5	to	to	TO
10011	236	6	brown	brown	VB
10011	236	7	.	.	.
10011	237	1	Serve	serve	VB
10011	237	2	with	with	IN
10011	237	3	boiled	boil	VBN
10011	237	4	fish	fish	NN
10011	237	5	.	.	.
10011	238	1	11.--Russian	11.--russian	CD
10011	238	2	Stewed	Stewed	NNP
10011	238	3	Chicken	Chicken	NNP
10011	238	4	.	.	.
10011	239	1	Cut	cut	VB
10011	239	2	a	a	DT
10011	239	3	fat	fat	JJ
10011	239	4	chicken	chicken	NN
10011	239	5	into	into	IN
10011	239	6	pieces	piece	NNS
10011	239	7	at	at	IN
10011	239	8	the	the	DT
10011	239	9	joints	joint	NNS
10011	239	10	and	and	CC
10011	239	11	let	let	VB
10011	239	12	stew	stew	NN
10011	239	13	,	,	,
10011	239	14	well	well	RB
10011	239	15	seasoned	season	VBN
10011	239	16	with	with	IN
10011	239	17	salt	salt	NN
10011	239	18	and	and	CC
10011	239	19	pepper	pepper	NN
10011	239	20	.	.	.
10011	240	1	Then	then	RB
10011	240	2	add	add	VB
10011	240	3	some	some	DT
10011	240	4	small	small	JJ
10011	240	5	whole	whole	JJ
10011	240	6	onions	onion	NNS
10011	240	7	,	,	,
10011	240	8	some	some	DT
10011	240	9	cauliflower	cauliflower	NN
10011	240	10	,	,	,
10011	240	11	mushrooms	mushroom	NNS
10011	240	12	and	and	CC
10011	240	13	1	1	CD
10011	240	14	cup	cup	NN
10011	240	15	of	of	IN
10011	240	16	French	french	JJ
10011	240	17	peas	pea	NNS
10011	240	18	.	.	.
10011	241	1	Let	let	VB
10011	241	2	all	all	DT
10011	241	3	cook	cook	VB
10011	241	4	until	until	IN
10011	241	5	tender	tender	NN
10011	241	6	;	;	:
10011	241	7	then	then	RB
10011	241	8	serve	serve	VB
10011	241	9	hot	hot	JJ
10011	241	10	on	on	IN
10011	241	11	a	a	DT
10011	241	12	large	large	JJ
10011	241	13	platter	platter	NN
10011	241	14	.	.	.
10011	242	1	12.--Dutch	12.--dutch	CD
10011	242	2	Baked	Baked	NNP
10011	242	3	Mackerel	Mackerel	NNP
10011	242	4	.	.	.
10011	243	1	Place	place	VB
10011	243	2	the	the	DT
10011	243	3	mackerel	mackerel	NN
10011	243	4	in	in	IN
10011	243	5	a	a	DT
10011	243	6	baking	baking	NN
10011	243	7	-	-	HYPH
10011	243	8	dish	dish	NN
10011	243	9	;	;	:
10011	243	10	sprinkle	sprinkle	VB
10011	243	11	with	with	IN
10011	243	12	pepper	pepper	NN
10011	243	13	and	and	CC
10011	243	14	chopped	chop	VBN
10011	243	15	parsley	parsley	NN
10011	243	16	.	.	.
10011	244	1	Cover	cover	NN
10011	244	2	with	with	IN
10011	244	3	fried	fried	JJ
10011	244	4	bread	bread	NN
10011	244	5	-	-	HYPH
10011	244	6	crumbs	crumb	NNS
10011	244	7	and	and	CC
10011	244	8	bits	bit	NNS
10011	244	9	of	of	IN
10011	244	10	butter	butter	NN
10011	244	11	,	,	,
10011	244	12	and	and	CC
10011	244	13	moisten	moisten	VB
10011	244	14	with	with	IN
10011	244	15	cream	cream	NN
10011	244	16	.	.	.
10011	245	1	Then	then	RB
10011	245	2	bake	bake	VB
10011	245	3	until	until	IN
10011	245	4	brown	brown	JJ
10011	245	5	on	on	IN
10011	245	6	top	top	NN
10011	245	7	and	and	CC
10011	245	8	serve	serve	VB
10011	245	9	hot	hot	JJ
10011	245	10	with	with	IN
10011	245	11	stewed	stew	VBN
10011	245	12	potatoes	potato	NNS
10011	245	13	.	.	.
10011	246	1	13.--Polish	13.--polish	CD
10011	246	2	Roast	Roast	NNP
10011	246	3	Mutton	Mutton	NNP
10011	246	4	.	.	.
10011	247	1	Season	season	VB
10011	247	2	a	a	DT
10011	247	3	leg	leg	NN
10011	247	4	of	of	IN
10011	247	5	mutton	mutton	NN
10011	247	6	with	with	IN
10011	247	7	salt	salt	NN
10011	247	8	,	,	,
10011	247	9	pepper	pepper	NN
10011	247	10	and	and	CC
10011	247	11	a	a	DT
10011	247	12	pinch	pinch	NN
10011	247	13	of	of	IN
10011	247	14	cloves	clove	NNS
10011	247	15	.	.	.
10011	248	1	Lay	Lay	NNP
10011	248	2	in	in	IN
10011	248	3	a	a	DT
10011	248	4	baking	baking	NN
10011	248	5	-	-	HYPH
10011	248	6	pan	pan	NN
10011	248	7	with	with	IN
10011	248	8	1	1	CD
10011	248	9	sliced	sliced	JJ
10011	248	10	onion	onion	NN
10011	248	11	,	,	,
10011	248	12	2	2	CD
10011	248	13	celery	celery	NN
10011	248	14	roots	root	NNS
10011	248	15	,	,	,
10011	248	16	3	3	CD
10011	248	17	cloves	clove	NNS
10011	248	18	of	of	IN
10011	248	19	garlic	garlic	NN
10011	248	20	and	and	CC
10011	248	21	2	2	CD
10011	248	22	carrots	carrot	NNS
10011	248	23	cut	cut	VBD
10011	248	24	fine	fine	JJ
10011	248	25	,	,	,
10011	248	26	1	1	CD
10011	248	27	bay	bay	NN
10011	248	28	-	-	HYPH
10011	248	29	leaf	leaf	NN
10011	248	30	,	,	,
10011	248	31	a	a	DT
10011	248	32	sprig	sprig	NN
10011	248	33	of	of	IN
10011	248	34	thyme	thyme	NNS
10011	248	35	and	and	CC
10011	248	36	a	a	DT
10011	248	37	few	few	JJ
10011	248	38	peppercorns	peppercorn	NNS
10011	248	39	.	.	.
10011	249	1	Pour	pour	VB
10011	249	2	over	over	IN
10011	249	3	1	1	CD
10011	249	4	cup	cup	NN
10011	249	5	of	of	IN
10011	249	6	vinegar	vinegar	NN
10011	249	7	and	and	CC
10011	249	8	1	1	CD
10011	249	9	cup	cup	NN
10011	249	10	of	of	IN
10011	249	11	hot	hot	JJ
10011	249	12	water	water	NN
10011	249	13	.	.	.
10011	250	1	Dredge	dredge	NN
10011	250	2	with	with	IN
10011	250	3	flour	flour	NN
10011	250	4	and	and	CC
10011	250	5	let	let	VB
10011	250	6	bake	bake	NN
10011	250	7	in	in	IN
10011	250	8	a	a	DT
10011	250	9	hot	hot	JJ
10011	250	10	oven	oven	NN
10011	250	11	.	.	.
10011	251	1	Baste	Baste	NNP
10011	251	2	often	often	RB
10011	251	3	with	with	IN
10011	251	4	the	the	DT
10011	251	5	sauce	sauce	NN
10011	251	6	in	in	IN
10011	251	7	the	the	DT
10011	251	8	pan	pan	NN
10011	251	9	until	until	IN
10011	251	10	nearly	nearly	RB
10011	251	11	done	do	VBN
10011	251	12	;	;	:
10011	251	13	then	then	RB
10011	251	14	add	add	VB
10011	251	15	1	1	CD
10011	251	16	pint	pint	NN
10011	251	17	of	of	IN
10011	251	18	sour	sour	JJ
10011	251	19	cream	cream	NN
10011	251	20	and	and	CC
10011	251	21	let	let	VB
10011	251	22	bake	bake	NN
10011	251	23	until	until	IN
10011	251	24	done	do	VBN
10011	251	25	.	.	.
10011	252	1	Thicken	thicken	NN
10011	252	2	with	with	IN
10011	252	3	flour	flour	NN
10011	252	4	;	;	:
10011	252	5	boil	boil	VB
10011	252	6	up	up	RP
10011	252	7	and	and	CC
10011	252	8	pour	pour	VB
10011	252	9	over	over	IN
10011	252	10	the	the	DT
10011	252	11	roast	roast	NN
10011	252	12	.	.	.
10011	253	1	14.--Italian	14.--italian	CD
10011	253	2	Sugar	Sugar	NNP
10011	253	3	Cakes	Cakes	NNP
10011	253	4	.	.	.
10011	254	1	Beat	beat	VB
10011	254	2	1	1	CD
10011	254	3	-	-	SYM
10011	254	4	1/2	1/2	CD
10011	254	5	pounds	pound	NNS
10011	254	6	of	of	IN
10011	254	7	sugar	sugar	NN
10011	254	8	and	and	CC
10011	254	9	1/2	1/2	CD
10011	254	10	pound	pound	NN
10011	254	11	of	of	IN
10011	254	12	butter	butter	NN
10011	254	13	to	to	IN
10011	254	14	a	a	DT
10011	254	15	cream	cream	NN
10011	254	16	;	;	:
10011	254	17	add	add	VB
10011	254	18	4	4	CD
10011	254	19	yolks	yolk	NNS
10011	254	20	of	of	IN
10011	254	21	eggs	egg	NNS
10011	254	22	,	,	,
10011	254	23	a	a	DT
10011	254	24	pinch	pinch	NN
10011	254	25	of	of	IN
10011	254	26	salt	salt	NN
10011	254	27	and	and	CC
10011	254	28	nutmeg	nutmeg	NN
10011	254	29	.	.	.
10011	255	1	Stir	stir	VB
10011	255	2	in	in	IN
10011	255	3	1/2	1/2	CD
10011	255	4	pound	pound	NN
10011	255	5	of	of	IN
10011	255	6	flour	flour	NN
10011	255	7	,	,	,
10011	255	8	4	4	CD
10011	255	9	ounces	ounce	NNS
10011	255	10	of	of	IN
10011	255	11	currants	currant	NNS
10011	255	12	,	,	,
10011	255	13	2	2	CD
10011	255	14	ounces	ounce	NNS
10011	255	15	of	of	IN
10011	255	16	chopped	chopped	JJ
10011	255	17	almonds	almond	NNS
10011	255	18	,	,	,
10011	255	19	1	1	CD
10011	255	20	tablespoonful	tablespoonful	NN
10011	255	21	of	of	IN
10011	255	22	citron	citron	NN
10011	255	23	and	and	CC
10011	255	24	candied	candy	VBN
10011	255	25	orange	orange	JJ
10011	255	26	peel	peel	NN
10011	255	27	chopped	chop	VBN
10011	255	28	fine	fine	JJ
10011	255	29	.	.	.
10011	256	1	Add	add	VB
10011	256	2	the	the	DT
10011	256	3	whites	white	NNS
10011	256	4	beaten	beat	VBD
10011	256	5	stiff	stiff	JJ
10011	256	6	and	and	CC
10011	256	7	bake	bake	VBP
10011	256	8	in	in	IN
10011	256	9	small	small	JJ
10011	256	10	well	well	RB
10011	256	11	-	-	HYPH
10011	256	12	buttered	butter	VBN
10011	256	13	cake	cake	NN
10011	256	14	-	-	HYPH
10011	256	15	tins	tin	NNS
10011	256	16	until	until	IN
10011	256	17	done	do	VBN
10011	256	18	;	;	:
10011	256	19	then	then	RB
10011	256	20	cover	cover	VB
10011	256	21	with	with	IN
10011	256	22	a	a	DT
10011	256	23	thin	thin	JJ
10011	256	24	icing	icing	NN
10011	256	25	.	.	.
10011	257	1	15.--Oriental	15.--oriental	CD
10011	257	2	Stewed	Stewed	NNP
10011	257	3	Prawns	Prawns	NNPS
10011	257	4	.	.	.
10011	258	1	Clean	clean	JJ
10011	258	2	and	and	CC
10011	258	3	pick	pick	VBP
10011	258	4	3	3	CD
10011	258	5	dozen	dozen	NN
10011	258	6	prawns	prawn	NNS
10011	258	7	.	.	.
10011	259	1	Heat	heat	VB
10011	259	2	some	some	DT
10011	259	3	dripping	drip	VBG
10011	259	4	in	in	IN
10011	259	5	a	a	DT
10011	259	6	large	large	JJ
10011	259	7	saucepan	saucepan	NN
10011	259	8	;	;	:
10011	259	9	add	add	VB
10011	259	10	the	the	DT
10011	259	11	prawns	prawn	NNS
10011	259	12	,	,	,
10011	259	13	1	1	CD
10011	259	14	chopped	chop	VBN
10011	259	15	onion	onion	NN
10011	259	16	,	,	,
10011	259	17	salt	salt	NN
10011	259	18	,	,	,
10011	259	19	pepper	pepper	NN
10011	259	20	and	and	CC
10011	259	21	1	1	CD
10011	259	22	teaspoonful	teaspoonful	NN
10011	259	23	of	of	IN
10011	259	24	curry	curry	NN
10011	259	25	-	-	HYPH
10011	259	26	powder	powder	NN
10011	259	27	.	.	.
10011	260	1	Add	add	NN
10011	260	2	1	1	CD
10011	260	3	pint	pint	NN
10011	260	4	of	of	IN
10011	260	5	stock	stock	NN
10011	260	6	and	and	CC
10011	260	7	let	let	VB
10011	260	8	simmer	simmer	NN
10011	260	9	half	half	PDT
10011	260	10	an	an	DT
10011	260	11	hour	hour	NN
10011	260	12	until	until	IN
10011	260	13	tender	tender	NN
10011	260	14	.	.	.
10011	261	1	Serve	serve	VB
10011	261	2	on	on	IN
10011	261	3	a	a	DT
10011	261	4	border	border	NN
10011	261	5	of	of	IN
10011	261	6	boiled	boil	VBN
10011	261	7	rice	rice	NN
10011	261	8	;	;	:
10011	261	9	garnish	garnish	VB
10011	261	10	with	with	IN
10011	261	11	fried	fry	VBN
10011	261	12	parsley	parsley	NN
10011	261	13	.	.	.
10011	262	1	16.--Swiss	16.--swiss	CD
10011	262	2	Steak	Steak	NNP
10011	262	3	.	.	.
10011	263	1	Season	season	VB
10011	263	2	a	a	DT
10011	263	3	round	round	JJ
10011	263	4	steak	steak	NN
10011	263	5	with	with	IN
10011	263	6	salt	salt	NN
10011	263	7	,	,	,
10011	263	8	black	black	JJ
10011	263	9	pepper	pepper	NN
10011	263	10	and	and	CC
10011	263	11	paprica	paprica	NN
10011	263	12	;	;	:
10011	263	13	dredge	dredge	NN
10011	263	14	with	with	IN
10011	263	15	flour	flour	NN
10011	263	16	and	and	CC
10011	263	17	let	let	VB
10011	263	18	fry	fry	NN
10011	263	19	in	in	IN
10011	263	20	hot	hot	JJ
10011	263	21	lard	lard	NN
10011	263	22	on	on	IN
10011	263	23	both	both	DT
10011	263	24	sides	side	NNS
10011	263	25	until	until	IN
10011	263	26	brown	brown	NNP
10011	263	27	.	.	.
10011	264	1	Then	then	RB
10011	264	2	add	add	VB
10011	264	3	some	some	DT
10011	264	4	sliced	slice	VBN
10011	264	5	onions	onion	NNS
10011	264	6	and	and	CC
10011	264	7	moisten	moisten	VB
10011	264	8	well	well	RB
10011	264	9	with	with	IN
10011	264	10	tomato	tomato	NN
10011	264	11	-	-	HYPH
10011	264	12	sauce	sauce	NN
10011	264	13	.	.	.
10011	265	1	Cover	cover	VB
10011	265	2	and	and	CC
10011	265	3	let	let	VB
10011	265	4	simmer	simmer	NN
10011	265	5	half	half	PDT
10011	265	6	an	an	DT
10011	265	7	hour	hour	NN
10011	265	8	.	.	.
10011	266	1	Serve	serve	VB
10011	266	2	hot	hot	JJ
10011	266	3	on	on	IN
10011	266	4	a	a	DT
10011	266	5	platter	platter	NN
10011	266	6	with	with	IN
10011	266	7	mashed	mashed	JJ
10011	266	8	potatoes	potato	NNS
10011	266	9	.	.	.
10011	267	1	17.--Berlin	17.--berlin	CD
10011	267	2	Herring	Herring	NNP
10011	267	3	Salad	Salad	NNP
10011	267	4	.	.	.
10011	268	1	Soak	soak	VB
10011	268	2	the	the	DT
10011	268	3	herring	herring	NN
10011	268	4	over	over	IN
10011	268	5	night	night	NN
10011	268	6	;	;	:
10011	268	7	remove	remove	VB
10011	268	8	the	the	DT
10011	268	9	milch	milch	NN
10011	268	10	and	and	CC
10011	268	11	mash	mash	NN
10011	268	12	fine	fine	NN
10011	268	13	.	.	.
10011	269	1	Cut	cut	VB
10011	269	2	off	off	RP
10011	269	3	the	the	DT
10011	269	4	head	head	NN
10011	269	5	,	,	,
10011	269	6	skin	skin	NN
10011	269	7	and	and	CC
10011	269	8	bone	bone	NN
10011	269	9	;	;	:
10011	269	10	chop	chop	VB
10011	269	11	the	the	DT
10011	269	12	herring	herring	NN
10011	269	13	;	;	:
10011	269	14	add	add	VB
10011	269	15	chopped	chop	VBN
10011	269	16	apples	apple	NNS
10011	269	17	,	,	,
10011	269	18	pickles	pickle	NNS
10011	269	19	,	,	,
10011	269	20	potatoes	potato	NNS
10011	269	21	,	,	,
10011	269	22	olives	olive	NNS
10011	269	23	and	and	CC
10011	269	24	capers	caper	NNS
10011	269	25	.	.	.
10011	270	1	Put	put	VB
10011	270	2	in	in	IN
10011	270	3	the	the	DT
10011	270	4	salad	salad	NN
10011	270	5	bowl	bowl	NN
10011	270	6	;	;	:
10011	270	7	then	then	RB
10011	270	8	add	add	VB
10011	270	9	the	the	DT
10011	270	10	yolk	yolk	NN
10011	270	11	of	of	IN
10011	270	12	a	a	DT
10011	270	13	hard	hard	RB
10011	270	14	-	-	HYPH
10011	270	15	boiled	boiled	JJ
10011	270	16	egg	egg	NN
10011	270	17	to	to	IN
10011	270	18	the	the	DT
10011	270	19	mashed	mashed	JJ
10011	270	20	milch	milch	NN
10011	270	21	,	,	,
10011	270	22	mustard	mustard	NN
10011	270	23	,	,	,
10011	270	24	1	1	CD
10011	270	25	teaspoonful	teaspoonful	JJ
10011	270	26	of	of	IN
10011	270	27	sugar	sugar	NN
10011	270	28	mixed	mix	VBN
10011	270	29	with	with	IN
10011	270	30	1/4	1/4	CD
10011	270	31	cup	cup	NN
10011	270	32	of	of	IN
10011	270	33	vinegar	vinegar	NN
10011	270	34	and	and	CC
10011	270	35	a	a	DT
10011	270	36	little	little	JJ
10011	270	37	lemon	lemon	NN
10011	270	38	-	-	HYPH
10011	270	39	juice	juice	NN
10011	270	40	,	,	,
10011	270	41	salt	salt	NN
10011	270	42	and	and	CC
10011	270	43	pepper	pepper	NN
10011	270	44	.	.	.
10011	271	1	Pour	pour	VB
10011	271	2	the	the	DT
10011	271	3	sauce	sauce	NN
10011	271	4	over	over	IN
10011	271	5	the	the	DT
10011	271	6	salad	salad	NN
10011	271	7	and	and	CC
10011	271	8	garnish	garnish	VB
10011	271	9	with	with	IN
10011	271	10	olives	olive	NNS
10011	271	11	and	and	CC
10011	271	12	sliced	sliced	JJ
10011	271	13	lemon	lemon	NN
10011	271	14	.	.	.
10011	272	1	18.--German	18.--german	LS
10011	272	2	Lentil	Lentil	NNP
10011	272	3	Soup	Soup	NNP
10011	272	4	.	.	.
10011	273	1	To	to	IN
10011	273	2	1	1	CD
10011	273	3	gallon	gallon	NN
10011	273	4	of	of	IN
10011	273	5	soup	soup	NN
10011	273	6	stock	stock	NN
10011	273	7	,	,	,
10011	273	8	add	add	VB
10011	273	9	1	1	CD
10011	273	10	quart	quart	NN
10011	273	11	of	of	IN
10011	273	12	lentils	lentil	NNS
10011	273	13	.	.	.
10011	274	1	Let	let	VB
10011	274	2	boil	boil	NN
10011	274	3	until	until	IN
10011	274	4	lentils	lentil	NNS
10011	274	5	are	be	VBP
10011	274	6	soft	soft	JJ
10011	274	7	,	,	,
10011	274	8	with	with	IN
10011	274	9	1	1	CD
10011	274	10	sliced	sliced	JJ
10011	274	11	onion	onion	NN
10011	274	12	.	.	.
10011	275	1	Then	then	RB
10011	275	2	add	add	VB
10011	275	3	some	some	DT
10011	275	4	small	small	JJ
10011	275	5	sausages	sausage	NNS
10011	275	6	.	.	.
10011	276	1	Let	let	VB
10011	276	2	boil	boil	VB
10011	276	3	five	five	CD
10011	276	4	minutes	minute	NNS
10011	276	5	.	.	.
10011	277	1	Season	season	NN
10011	277	2	to	to	TO
10011	277	3	taste	taste	VB
10011	277	4	and	and	CC
10011	277	5	serve	serve	VB
10011	277	6	the	the	DT
10011	277	7	soup	soup	NN
10011	277	8	with	with	IN
10011	277	9	the	the	DT
10011	277	10	sausages	sausage	NNS
10011	277	11	and	and	CC
10011	277	12	croutons	crouton	NNS
10011	277	13	fried	fry	VBN
10011	277	14	in	in	IN
10011	277	15	butter	butter	NN
10011	277	16	.	.	.
10011	278	1	19.--French	19.--french	CD
10011	278	2	Spiced	Spiced	NNP
10011	278	3	Venison	Venison	NNP
10011	278	4	.	.	.
10011	279	1	Rub	rub	VB
10011	279	2	the	the	DT
10011	279	3	venison	venison	NN
10011	279	4	with	with	IN
10011	279	5	salt	salt	NN
10011	279	6	,	,	,
10011	279	7	pepper	pepper	NN
10011	279	8	,	,	,
10011	279	9	vinegar	vinegar	NN
10011	279	10	,	,	,
10011	279	11	cloves	clove	NNS
10011	279	12	and	and	CC
10011	279	13	allspice	allspice	NNS
10011	279	14	;	;	:
10011	279	15	then	then	RB
10011	279	16	put	put	VBD
10011	279	17	in	in	RP
10011	279	18	a	a	DT
10011	279	19	baking	baking	NN
10011	279	20	-	-	HYPH
10011	279	21	pan	pan	NN
10011	279	22	.	.	.
10011	280	1	Pour	pour	VB
10011	280	2	over	over	IN
10011	280	3	a	a	DT
10011	280	4	cup	cup	NN
10011	280	5	of	of	IN
10011	280	6	melted	melted	JJ
10011	280	7	butter	butter	NN
10011	280	8	;	;	:
10011	280	9	add	add	VB
10011	280	10	1	1	CD
10011	280	11	onion	onion	NN
10011	280	12	sliced	slice	VBN
10011	280	13	,	,	,
10011	280	14	some	some	DT
10011	280	15	thyme	thyme	NNS
10011	280	16	,	,	,
10011	280	17	parsley	parsley	NN
10011	280	18	,	,	,
10011	280	19	the	the	DT
10011	280	20	juice	juice	NN
10011	280	21	of	of	IN
10011	280	22	a	a	DT
10011	280	23	lemon	lemon	NN
10011	280	24	,	,	,
10011	280	25	and	and	CC
10011	280	26	a	a	DT
10011	280	27	cup	cup	NN
10011	280	28	of	of	IN
10011	280	29	hot	hot	JJ
10011	280	30	water	water	NN
10011	280	31	.	.	.
10011	281	1	Let	let	VB
10011	281	2	bake	bake	NN
10011	281	3	,	,	,
10011	281	4	covered	cover	VBN
10011	281	5	,	,	,
10011	281	6	in	in	IN
10011	281	7	a	a	DT
10011	281	8	hot	hot	JJ
10011	281	9	oven	oven	NN
10011	281	10	.	.	.
10011	282	1	Baste	Baste	NNP
10011	282	2	often	often	RB
10011	282	3	with	with	IN
10011	282	4	the	the	DT
10011	282	5	sauce	sauce	NN
10011	282	6	when	when	WRB
10011	282	7	nearly	nearly	RB
10011	282	8	done	do	VBN
10011	282	9	.	.	.
10011	283	1	Sprinkle	sprinkle	VB
10011	283	2	with	with	IN
10011	283	3	flour	flour	NN
10011	283	4	;	;	:
10011	283	5	add	add	VB
10011	283	6	a	a	DT
10011	283	7	glass	glass	NN
10011	283	8	of	of	IN
10011	283	9	sherry	sherry	NN
10011	283	10	and	and	CC
10011	283	11	let	let	VB
10011	283	12	brown	brown	RB
10011	283	13	.	.	.
10011	284	1	Serve	serve	VB
10011	284	2	with	with	IN
10011	284	3	celery	celery	NN
10011	284	4	and	and	CC
10011	284	5	currant	currant	JJ
10011	284	6	jelly	jelly	RB
10011	284	7	.	.	.
10011	285	1	20.--Spanish	20.--spanish	CD
10011	285	2	Mushrooms	Mushrooms	NNPS
10011	285	3	.	.	.
10011	286	1	Drain	drain	NN
10011	286	2	1	1	CD
10011	286	3	can	can	NN
10011	286	4	of	of	IN
10011	286	5	mushrooms	mushroom	NNS
10011	286	6	and	and	CC
10011	286	7	heat	heat	NN
10011	286	8	2	2	CD
10011	286	9	tablespoonfuls	tablespoonful	NNS
10011	286	10	of	of	IN
10011	286	11	butter	butter	NN
10011	286	12	.	.	.
10011	287	1	Add	add	VB
10011	287	2	6	6	CD
10011	287	3	shallots	shallot	NNS
10011	287	4	and	and	CC
10011	287	5	1	1	CD
10011	287	6	clove	clove	NN
10011	287	7	of	of	IN
10011	287	8	garlic	garlic	NN
10011	287	9	chopped	chop	VBD
10011	287	10	fine	fine	JJ
10011	287	11	,	,	,
10011	287	12	some	some	DT
10011	287	13	parsley	parsley	NN
10011	287	14	and	and	CC
10011	287	15	thyme	thyme	NNS
10011	287	16	and	and	CC
10011	287	17	the	the	DT
10011	287	18	mushrooms	mushroom	NNS
10011	287	19	.	.	.
10011	288	1	Let	let	VB
10011	288	2	all	all	DT
10011	288	3	fry	fry	VB
10011	288	4	a	a	DT
10011	288	5	few	few	JJ
10011	288	6	minutes	minute	NNS
10011	288	7	;	;	:
10011	288	8	then	then	RB
10011	288	9	add	add	VB
10011	288	10	the	the	DT
10011	288	11	mushroom	mushroom	NN
10011	288	12	liquor	liquor	NN
10011	288	13	and	and	CC
10011	288	14	2	2	CD
10011	288	15	tablespoonfuls	tablespoonful	NNS
10011	288	16	of	of	IN
10011	288	17	white	white	JJ
10011	288	18	wine	wine	NN
10011	288	19	,	,	,
10011	288	20	salt	salt	NN
10011	288	21	and	and	CC
10011	288	22	pepper	pepper	NN
10011	288	23	to	to	IN
10011	288	24	taste	taste	NN
10011	288	25	.	.	.
10011	289	1	Let	let	VB
10011	289	2	simmer	simmer	NN
10011	289	3	five	five	CD
10011	289	4	minutes	minute	NNS
10011	289	5	and	and	CC
10011	289	6	serve	serve	VB
10011	289	7	hot	hot	JJ
10011	289	8	on	on	IN
10011	289	9	slices	slice	NNS
10011	289	10	of	of	IN
10011	289	11	toast	toast	NN
10011	289	12	.	.	.
10011	290	1	21.--Vienna	21.--vienna	CD
10011	290	2	Noodle	Noodle	NNP
10011	290	3	Pudding	Pudding	NNP
10011	290	4	.	.	.
10011	291	1	Boil	boil	VB
10011	291	2	some	some	DT
10011	291	3	fine	fine	JJ
10011	291	4	noodles	noodle	NNS
10011	291	5	in	in	IN
10011	291	6	salted	salted	JJ
10011	291	7	water	water	NN
10011	291	8	for	for	IN
10011	291	9	ten	ten	CD
10011	291	10	minutes	minute	NNS
10011	291	11	;	;	:
10011	291	12	let	let	VB
10011	291	13	drain	drain	VB
10011	291	14	.	.	.
10011	292	1	Beat	beat	VB
10011	292	2	the	the	DT
10011	292	3	yolks	yolk	NNS
10011	292	4	of	of	IN
10011	292	5	5	5	CD
10011	292	6	eggs	egg	NNS
10011	292	7	with	with	IN
10011	292	8	1	1	CD
10011	292	9	cup	cup	NN
10011	292	10	of	of	IN
10011	292	11	pulverized	pulverized	JJ
10011	292	12	sugar	sugar	NN
10011	292	13	and	and	CC
10011	292	14	mix	mix	VB
10011	292	15	with	with	IN
10011	292	16	the	the	DT
10011	292	17	noodles	noodle	NNS
10011	292	18	.	.	.
10011	293	1	Add	add	VB
10011	293	2	1/2	1/2	CD
10011	293	3	cup	cup	NN
10011	293	4	of	of	IN
10011	293	5	raisins	raisin	NNS
10011	293	6	,	,	,
10011	293	7	1/2	1/2	CD
10011	293	8	cup	cup	NN
10011	293	9	of	of	IN
10011	293	10	pounded	pound	VBN
10011	293	11	almonds	almond	NNS
10011	293	12	,	,	,
10011	293	13	a	a	DT
10011	293	14	pinch	pinch	NN
10011	293	15	of	of	IN
10011	293	16	cinnamon	cinnamon	NN
10011	293	17	and	and	CC
10011	293	18	the	the	DT
10011	293	19	whites	white	NNS
10011	293	20	of	of	IN
10011	293	21	the	the	DT
10011	293	22	eggs	egg	NNS
10011	293	23	beaten	beat	VBN
10011	293	24	to	to	IN
10011	293	25	a	a	DT
10011	293	26	froth	froth	NN
10011	293	27	.	.	.
10011	294	1	Put	put	VB
10011	294	2	in	in	RP
10011	294	3	a	a	DT
10011	294	4	well	well	RB
10011	294	5	-	-	HYPH
10011	294	6	buttered	butter	VBN
10011	294	7	pudding	pudding	NN
10011	294	8	-	-	HYPH
10011	294	9	dish	dish	NN
10011	294	10	and	and	CC
10011	294	11	bake	bake	NN
10011	294	12	until	until	IN
10011	294	13	brown	brown	NNP
10011	294	14	.	.	.
10011	295	1	Serve	serve	VB
10011	295	2	hot	hot	JJ
10011	295	3	with	with	IN
10011	295	4	lemon	lemon	NN
10011	295	5	sauce	sauce	NN
10011	295	6	.	.	.
10011	296	1	22.--Dutch	22.--dutch	CD
10011	296	2	Sweet	Sweet	NNP
10011	296	3	Potato	Potato	NNP
10011	296	4	Puff	Puff	NNP
10011	296	5	.	.	.
10011	297	1	Peel	peel	NN
10011	297	2	and	and	CC
10011	297	3	boil	boil	VB
10011	297	4	3	3	CD
10011	297	5	sweet	sweet	JJ
10011	297	6	potatoes	potato	NNS
10011	297	7	in	in	IN
10011	297	8	salted	salted	JJ
10011	297	9	water	water	NN
10011	297	10	until	until	IN
10011	297	11	tender	tender	NN
10011	297	12	;	;	:
10011	297	13	then	then	RB
10011	297	14	mash	mash	NN
10011	297	15	well	well	RB
10011	297	16	with	with	IN
10011	297	17	3	3	CD
10011	297	18	beaten	beat	VBN
10011	297	19	yolks	yolk	NNS
10011	297	20	of	of	IN
10011	297	21	eggs	egg	NNS
10011	297	22	,	,	,
10011	297	23	1	1	CD
10011	297	24	cup	cup	NN
10011	297	25	of	of	IN
10011	297	26	milk	milk	NN
10011	297	27	,	,	,
10011	297	28	3	3	CD
10011	297	29	tablespoonfuls	tablespoonful	NNS
10011	297	30	of	of	IN
10011	297	31	butter	butter	NN
10011	297	32	,	,	,
10011	297	33	2	2	CD
10011	297	34	tablespoonfuls	tablespoonful	NNS
10011	297	35	of	of	IN
10011	297	36	sugar	sugar	NN
10011	297	37	,	,	,
10011	297	38	a	a	DT
10011	297	39	pinch	pinch	NN
10011	297	40	of	of	IN
10011	297	41	nutmeg	nutmeg	NNP
10011	297	42	and	and	CC
10011	297	43	lemon	lemon	NN
10011	297	44	-	-	HYPH
10011	297	45	juice	juice	NN
10011	297	46	.	.	.
10011	298	1	Beat	beat	VB
10011	298	2	the	the	DT
10011	298	3	whites	white	NNS
10011	298	4	with	with	IN
10011	298	5	a	a	DT
10011	298	6	pinch	pinch	NN
10011	298	7	of	of	IN
10011	298	8	salt	salt	NN
10011	298	9	to	to	IN
10011	298	10	a	a	DT
10011	298	11	stiff	stiff	JJ
10011	298	12	froth	froth	NN
10011	298	13	;	;	:
10011	298	14	add	add	VB
10011	298	15	to	to	IN
10011	298	16	the	the	DT
10011	298	17	potatoes	potato	NNS
10011	298	18	and	and	CC
10011	298	19	put	put	VBN
10011	298	20	in	in	RP
10011	298	21	a	a	DT
10011	298	22	well	well	RB
10011	298	23	buttered	butter	VBN
10011	298	24	baking	baking	NN
10011	298	25	-	-	HYPH
10011	298	26	dish	dish	NN
10011	298	27	and	and	CC
10011	298	28	bake	bake	NN
10011	298	29	.	.	.
10011	299	1	Serve	serve	VB
10011	299	2	hot	hot	JJ
10011	299	3	.	.	.
10011	300	1	23.--Spaghetti	23.--spaghetti	CD
10011	300	2	(	(	-LRB-
10011	300	3	ITALIAN	ITALIAN	NNP
10011	300	4	)	)	-RRB-
10011	300	5	.	.	.
10011	301	1	Boil	Boil	NNP
10011	301	2	1/2	1/2	CD
10011	301	3	pound	pound	NN
10011	301	4	of	of	IN
10011	301	5	spaghetti	spaghetti	NNS
10011	301	6	until	until	IN
10011	301	7	tender	tender	NN
10011	301	8	.	.	.
10011	302	1	Drain	drain	NN
10011	302	2	.	.	.
10011	303	1	Heat	heat	NN
10011	303	2	1	1	CD
10011	303	3	tablespoonful	tablespoonful	JJ
10011	303	4	of	of	IN
10011	303	5	butter	butter	NN
10011	303	6	,	,	,
10011	303	7	stir	stir	NN
10011	303	8	in	in	IN
10011	303	9	1/2	1/2	CD
10011	303	10	pound	pound	NN
10011	303	11	of	of	IN
10011	303	12	grated	grate	VBN
10011	303	13	cheese	cheese	NN
10011	303	14	,	,	,
10011	303	15	salt	salt	NN
10011	303	16	and	and	CC
10011	303	17	pepper	pepper	NN
10011	303	18	.	.	.
10011	304	1	Then	then	RB
10011	304	2	add	add	VB
10011	304	3	1	1	CD
10011	304	4	cup	cup	NN
10011	304	5	of	of	IN
10011	304	6	milk	milk	NN
10011	304	7	;	;	:
10011	304	8	let	let	VB
10011	304	9	boil	boil	VB
10011	304	10	and	and	CC
10011	304	11	pour	pour	VB
10011	304	12	over	over	IN
10011	304	13	the	the	DT
10011	304	14	spaghetti	spaghetti	NNS
10011	304	15	.	.	.
10011	305	1	Sprinkle	sprinkle	VB
10011	305	2	with	with	IN
10011	305	3	salt	salt	NN
10011	305	4	,	,	,
10011	305	5	pepper	pepper	NN
10011	305	6	and	and	CC
10011	305	7	grated	grate	VBN
10011	305	8	cheese	cheese	NN
10011	305	9	and	and	CC
10011	305	10	let	let	VB
10011	305	11	bake	bake	NN
10011	305	12	in	in	IN
10011	305	13	the	the	DT
10011	305	14	oven	oven	NN
10011	305	15	until	until	IN
10011	305	16	done	do	VBN
10011	305	17	.	.	.
10011	306	1	Serve	serve	VB
10011	306	2	hot	hot	JJ
10011	306	3	.	.	.
10011	307	1	24.--Russian	24.--russian	CD
10011	307	2	Beet	Beet	NNP
10011	307	3	Soup	Soup	NNP
10011	307	4	.	.	.
10011	308	1	Boil	Boil	NNP
10011	308	2	5	5	CD
10011	308	3	medium	medium	JJ
10011	308	4	-	-	HYPH
10011	308	5	sized	sized	JJ
10011	308	6	beets	beet	NNS
10011	308	7	until	until	IN
10011	308	8	tender	tender	NN
10011	308	9	;	;	:
10011	308	10	then	then	RB
10011	308	11	chop	chop	VB
10011	308	12	and	and	CC
10011	308	13	add	add	VB
10011	308	14	to	to	IN
10011	308	15	a	a	DT
10011	308	16	highly	highly	RB
10011	308	17	seasoned	season	VBN
10011	308	18	chicken	chicken	NN
10011	308	19	broth	broth	NN
10011	308	20	.	.	.
10011	309	1	Add	add	VB
10011	309	2	the	the	DT
10011	309	3	juice	juice	NN
10011	309	4	of	of	IN
10011	309	5	1	1	CD
10011	309	6	lemon	lemon	NN
10011	309	7	,	,	,
10011	309	8	some	some	DT
10011	309	9	cinnamon	cinnamon	NN
10011	309	10	and	and	CC
10011	309	11	nutmeg	nutmeg	NN
10011	309	12	;	;	:
10011	309	13	let	let	VB
10011	309	14	boil	boil	VB
10011	309	15	fifteen	fifteen	CD
10011	309	16	minutes	minute	NNS
10011	309	17	.	.	.
10011	310	1	Then	then	RB
10011	310	2	add	add	VB
10011	310	3	1	1	CD
10011	310	4	glass	glass	NN
10011	310	5	of	of	IN
10011	310	6	red	red	JJ
10011	310	7	wine	wine	NN
10011	310	8	,	,	,
10011	310	9	mixed	mix	VBN
10011	310	10	with	with	IN
10011	310	11	a	a	DT
10011	310	12	teaspoonful	teaspoonful	NN
10011	310	13	of	of	IN
10011	310	14	brown	brown	JJ
10011	310	15	sugar	sugar	NN
10011	310	16	.	.	.
10011	311	1	Let	let	VB
10011	311	2	boil	boil	VB
10011	311	3	a	a	DT
10011	311	4	few	few	JJ
10011	311	5	minutes	minute	NNS
10011	311	6	longer	long	RBR
10011	311	7	and	and	CC
10011	311	8	serve	serve	VBP
10011	311	9	with	with	IN
10011	311	10	fried	fried	JJ
10011	311	11	croutons	crouton	NNS
10011	311	12	.	.	.
10011	312	1	25.--Boulettes	25.--boulettes	CD
10011	312	2	.	.	.
10011	313	1	Chop	chop	NN
10011	313	2	and	and	CC
10011	313	3	mince	mince	NN
10011	313	4	1	1	CD
10011	313	5	pound	pound	NN
10011	313	6	of	of	IN
10011	313	7	round	round	JJ
10011	313	8	steak	steak	NN
10011	313	9	,	,	,
10011	313	10	1	1	CD
10011	313	11	onion	onion	NN
10011	313	12	and	and	CC
10011	313	13	2	2	CD
10011	313	14	sprigs	sprig	NNS
10011	313	15	of	of	IN
10011	313	16	parsley	parsley	NN
10011	313	17	.	.	.
10011	314	1	Add	add	VB
10011	314	2	1	1	CD
10011	314	3	tablespoonful	tablespoonful	JJ
10011	314	4	of	of	IN
10011	314	5	lemon	lemon	NN
10011	314	6	-	-	HYPH
10011	314	7	juice	juice	NN
10011	314	8	,	,	,
10011	314	9	2	2	CD
10011	314	10	tablespoonfuls	tablespoonful	NNS
10011	314	11	of	of	IN
10011	314	12	melted	melted	JJ
10011	314	13	butter	butter	NN
10011	314	14	.	.	.
10011	315	1	Season	season	NN
10011	315	2	highly	highly	RB
10011	315	3	with	with	IN
10011	315	4	salt	salt	NN
10011	315	5	,	,	,
10011	315	6	black	black	JJ
10011	315	7	pepper	pepper	NN
10011	315	8	and	and	CC
10011	315	9	a	a	DT
10011	315	10	pinch	pinch	NN
10011	315	11	of	of	IN
10011	315	12	cayenne	cayenne	NN
10011	315	13	.	.	.
10011	316	1	Mix	mix	VB
10011	316	2	with	with	IN
10011	316	3	1	1	CD
10011	316	4	egg	egg	NN
10011	316	5	and	and	CC
10011	316	6	form	form	NN
10011	316	7	into	into	IN
10011	316	8	balls	ball	NNS
10011	316	9	;	;	:
10011	316	10	roll	roll	NN
10011	316	11	in	in	IN
10011	316	12	flour	flour	NN
10011	316	13	and	and	CC
10011	316	14	fry	fry	NN
10011	316	15	in	in	IN
10011	316	16	deep	deep	JJ
10011	316	17	hot	hot	JJ
10011	316	18	lard	lard	NN
10011	316	19	until	until	IN
10011	316	20	brown	brown	NNP
10011	316	21	.	.	.
10011	317	1	Serve	serve	VB
10011	317	2	hot	hot	JJ
10011	317	3	with	with	IN
10011	317	4	tomato	tomato	NN
10011	317	5	-	-	HYPH
10011	317	6	sauce	sauce	NN
10011	317	7	.	.	.
10011	318	1	26.--Baden	26.--baden	CD
10011	318	2	Stewed	stewed	JJ
10011	318	3	Lentils	lentil	NNS
10011	318	4	.	.	.
10011	319	1	Boil	Boil	NNP
10011	319	2	1	1	CD
10011	319	3	quart	quart	NN
10011	319	4	of	of	IN
10011	319	5	lentils	lentil	NNS
10011	319	6	until	until	IN
10011	319	7	tender	tender	NN
10011	319	8	;	;	:
10011	319	9	then	then	RB
10011	319	10	heat	heat	NN
10011	319	11	2	2	CD
10011	319	12	tablespoonfuls	tablespoonful	NNS
10011	319	13	of	of	IN
10011	319	14	butter	butter	NN
10011	319	15	.	.	.
10011	320	1	Add	add	NN
10011	320	2	1	1	CD
10011	320	3	chopped	chop	VBD
10011	320	4	onion	onion	NN
10011	320	5	and	and	CC
10011	320	6	stir	stir	VB
10011	320	7	in	in	IN
10011	320	8	1	1	CD
10011	320	9	tablespoonful	tablespoonful	NN
10011	320	10	of	of	IN
10011	320	11	flour	flour	NN
10011	320	12	until	until	IN
10011	320	13	brown	brown	NNP
10011	320	14	;	;	:
10011	320	15	add	add	VB
10011	320	16	some	some	DT
10011	320	17	cold	cold	JJ
10011	320	18	water	water	NN
10011	320	19	mixed	mix	VBN
10011	320	20	with	with	IN
10011	320	21	vinegar	vinegar	NN
10011	320	22	.	.	.
10011	321	1	Let	let	VB
10011	321	2	boil	boil	VB
10011	321	3	and	and	CC
10011	321	4	pour	pour	VB
10011	321	5	the	the	DT
10011	321	6	sauce	sauce	NN
10011	321	7	over	over	IN
10011	321	8	the	the	DT
10011	321	9	lentils	lentil	NNS
10011	321	10	.	.	.
10011	322	1	Season	season	NN
10011	322	2	with	with	IN
10011	322	3	salt	salt	NN
10011	322	4	and	and	CC
10011	322	5	pepper	pepper	NN
10011	322	6	,	,	,
10011	322	7	and	and	CC
10011	322	8	serve	serve	VB
10011	322	9	with	with	IN
10011	322	10	small	small	JJ
10011	322	11	boiled	boil	VBN
10011	322	12	sausages	sausage	NNS
10011	322	13	.	.	.
10011	323	1	Sprinkle	sprinkle	VB
10011	323	2	the	the	DT
10011	323	3	top	top	NN
10011	323	4	with	with	IN
10011	323	5	bread	bread	NN
10011	323	6	-	-	HYPH
10011	323	7	crumbs	crumb	NNS
10011	323	8	fried	fry	VBN
10011	323	9	in	in	IN
10011	323	10	butter	butter	NN
10011	323	11	until	until	IN
10011	323	12	brown	brown	NNP
10011	323	13	.	.	.
10011	324	1	27.--Duck	27.--duck	ADD
10011	324	2	aux	aux	NNP
10011	324	3	Champignons	Champignons	NNP
10011	324	4	.	.	.
10011	325	1	Clean	clean	JJ
10011	325	2	and	and	CC
10011	325	3	season	season	VB
10011	325	4	a	a	DT
10011	325	5	pair	pair	NN
10011	325	6	of	of	IN
10011	325	7	wild	wild	JJ
10011	325	8	ducks	duck	NNS
10011	325	9	and	and	CC
10011	325	10	cut	cut	VBD
10011	325	11	into	into	IN
10011	325	12	pieces	piece	NNS
10011	325	13	at	at	IN
10011	325	14	the	the	DT
10011	325	15	joints	joint	NNS
10011	325	16	.	.	.
10011	326	1	Heat	heat	NN
10011	326	2	2	2	CD
10011	326	3	tablespoonfuls	tablespoonful	NNS
10011	326	4	of	of	IN
10011	326	5	butter	butter	NN
10011	326	6	in	in	IN
10011	326	7	a	a	DT
10011	326	8	saucepan	saucepan	NN
10011	326	9	;	;	:
10011	326	10	add	add	VB
10011	326	11	the	the	DT
10011	326	12	ducks	duck	NNS
10011	326	13	,	,	,
10011	326	14	1	1	CD
10011	326	15	large	large	JJ
10011	326	16	onion	onion	NN
10011	326	17	chopped	chop	VBD
10011	326	18	fine	fine	JJ
10011	326	19	,	,	,
10011	326	20	2	2	CD
10011	326	21	cloves	clove	NNS
10011	326	22	of	of	IN
10011	326	23	garlic	garlic	NN
10011	326	24	and	and	CC
10011	326	25	1	1	CD
10011	326	26	herb	herb	NN
10011	326	27	bouquet	bouquet	NN
10011	326	28	chopped	chop	VBD
10011	326	29	.	.	.
10011	327	1	Cover	cover	VB
10011	327	2	and	and	CC
10011	327	3	brown	brown	VB
10011	327	4	a	a	DT
10011	327	5	few	few	JJ
10011	327	6	minutes	minute	NNS
10011	327	7	;	;	:
10011	327	8	add	add	VB
10011	327	9	1	1	CD
10011	327	10	cup	cup	NN
10011	327	11	of	of	IN
10011	327	12	water	water	NN
10011	327	13	and	and	CC
10011	327	14	stew	stew	NN
10011	327	15	until	until	IN
10011	327	16	tender	tender	NN
10011	327	17	.	.	.
10011	328	1	Then	then	RB
10011	328	2	add	add	VB
10011	328	3	1/2	1/2	CD
10011	328	4	can	can	NN
10011	328	5	of	of	IN
10011	328	6	mushrooms	mushroom	NNS
10011	328	7	and	and	CC
10011	328	8	1	1	CD
10011	328	9	glass	glass	NN
10011	328	10	of	of	IN
10011	328	11	claret	claret	NN
10011	328	12	and	and	CC
10011	328	13	let	let	VB
10011	328	14	simmer	simmer	NN
10011	328	15	until	until	IN
10011	328	16	done	do	VBN
10011	328	17	.	.	.
10011	329	1	28.--Hungarian	28.--hungarian	CD
10011	329	2	Beef	Beef	NNP
10011	329	3	Stew	Stew	NNP
10011	329	4	.	.	.
10011	330	1	Cut	cut	NN
10011	330	2	beef	beef	NN
10011	330	3	into	into	IN
10011	330	4	small	small	JJ
10011	330	5	pieces	piece	NNS
10011	330	6	.	.	.
10011	331	1	Heat	heat	VB
10011	331	2	some	some	DT
10011	331	3	dripping	drip	VBG
10011	331	4	in	in	IN
10011	331	5	a	a	DT
10011	331	6	saucepan	saucepan	NN
10011	331	7	;	;	:
10011	331	8	add	add	VB
10011	331	9	the	the	DT
10011	331	10	meat	meat	NN
10011	331	11	,	,	,
10011	331	12	salt	salt	NN
10011	331	13	and	and	CC
10011	331	14	black	black	JJ
10011	331	15	pepper	pepper	NN
10011	331	16	;	;	:
10011	331	17	cover	cover	VB
10011	331	18	and	and	CC
10011	331	19	let	let	VB
10011	331	20	stew	stew	NN
10011	331	21	half	half	PDT
10011	331	22	an	an	DT
10011	331	23	hour	hour	NN
10011	331	24	.	.	.
10011	332	1	Then	then	RB
10011	332	2	add	add	VB
10011	332	3	3	3	CD
10011	332	4	potatoes	potato	NNS
10011	332	5	cut	cut	VBN
10011	332	6	into	into	IN
10011	332	7	dice	dice	NN
10011	332	8	pieces	piece	NNS
10011	332	9	,	,	,
10011	332	10	1	1	CD
10011	332	11	onion	onion	NN
10011	332	12	sliced	slice	VBD
10011	332	13	thin	thin	JJ
10011	332	14	,	,	,
10011	332	15	1	1	CD
10011	332	16	cup	cup	NN
10011	332	17	of	of	IN
10011	332	18	hot	hot	JJ
10011	332	19	water	water	NN
10011	332	20	,	,	,
10011	332	21	and	and	CC
10011	332	22	1/2	1/2	CD
10011	332	23	teaspoonful	teaspoonful	JJ
10011	332	24	of	of	IN
10011	332	25	paprica	paprica	NNP
10011	332	26	.	.	.
10011	333	1	Let	let	VB
10011	333	2	all	all	DT
10011	333	3	cook	cook	VB
10011	333	4	until	until	IN
10011	333	5	tender	tender	NN
10011	333	6	.	.	.
10011	334	1	Then	then	RB
10011	334	2	add	add	VB
10011	334	3	some	some	DT
10011	334	4	chopped	chop	VBN
10011	334	5	parsley	parsley	NN
10011	334	6	and	and	CC
10011	334	7	thicken	thicken	VB
10011	334	8	the	the	DT
10011	334	9	sauce	sauce	NN
10011	334	10	with	with	IN
10011	334	11	flour	flour	NN
10011	334	12	,	,	,
10011	334	13	mixed	mix	VBN
10011	334	14	in	in	IN
10011	334	15	1/2	1/2	CD
10011	334	16	cup	cup	NN
10011	334	17	of	of	IN
10011	334	18	milk	milk	NN
10011	334	19	.	.	.
10011	335	1	Let	let	VB
10011	335	2	cook	cook	VB
10011	335	3	a	a	DT
10011	335	4	few	few	JJ
10011	335	5	minutes	minute	NNS
10011	335	6	and	and	CC
10011	335	7	serve	serve	VB
10011	335	8	hot	hot	JJ
10011	335	9	.	.	.
10011	336	1	_	_	NNP
10011	336	2	MARCH	MARCH	NNP
10011	336	3	.	.	.
10011	336	4	_	_	NNP
10011	336	5	1.--Chicken	1.--Chicken	NNP
10011	336	6	Chop	Chop	NNP
10011	336	7	Suey	Suey	NNP
10011	336	8	(	(	-LRB-
10011	336	9	CHINESE	CHINESE	NNP
10011	336	10	)	)	-RRB-
10011	336	11	.	.	.
10011	337	1	Cut	cut	VB
10011	337	2	all	all	PDT
10011	337	3	the	the	DT
10011	337	4	meat	meat	NN
10011	337	5	of	of	IN
10011	337	6	a	a	DT
10011	337	7	chicken	chicken	NN
10011	337	8	into	into	IN
10011	337	9	thin	thin	JJ
10011	337	10	strips	strip	NNS
10011	337	11	;	;	:
10011	337	12	season	season	NN
10011	337	13	with	with	IN
10011	337	14	black	black	JJ
10011	337	15	pepper	pepper	NN
10011	337	16	,	,	,
10011	337	17	and	and	CC
10011	337	18	cayenne	cayenne	NN
10011	337	19	,	,	,
10011	337	20	and	and	CC
10011	337	21	fry	fry	VB
10011	337	22	in	in	IN
10011	337	23	hot	hot	JJ
10011	337	24	lard	lard	NN
10011	337	25	.	.	.
10011	338	1	Add	add	VB
10011	338	2	some	some	DT
10011	338	3	ham	ham	NN
10011	338	4	,	,	,
10011	338	5	onion	onion	NN
10011	338	6	,	,	,
10011	338	7	celery	celery	NN
10011	338	8	,	,	,
10011	338	9	green	green	JJ
10011	338	10	bean	bean	NN
10011	338	11	sprouts	sprout	NNS
10011	338	12	and	and	CC
10011	338	13	mushrooms	mushroom	NNS
10011	338	14	cut	cut	VBP
10011	338	15	fine	fine	JJ
10011	338	16	.	.	.
10011	339	1	Moisten	moisten	VB
10011	339	2	with	with	IN
10011	339	3	1/2	1/2	CD
10011	339	4	cup	cup	NN
10011	339	5	of	of	IN
10011	339	6	stock	stock	NN
10011	339	7	.	.	.
10011	340	1	Add	add	VB
10011	340	2	1/4	1/4	CD
10011	340	3	cup	cup	NN
10011	340	4	of	of	IN
10011	340	5	Chinese	chinese	JJ
10011	340	6	sauce	sauce	NN
10011	340	7	;	;	:
10011	340	8	cover	cover	VB
10011	340	9	and	and	CC
10011	340	10	let	let	VB
10011	340	11	simmer	simmer	NN
10011	340	12	until	until	IN
10011	340	13	tender	tender	NN
10011	340	14	.	.	.
10011	341	1	Thicken	Thicken	NNP
10011	341	2	the	the	DT
10011	341	3	sauce	sauce	NN
10011	341	4	with	with	IN
10011	341	5	flour	flour	NN
10011	341	6	;	;	:
10011	341	7	add	add	VB
10011	341	8	2	2	CD
10011	341	9	tablespoonfuls	tablespoonful	NNS
10011	341	10	of	of	IN
10011	341	11	cream	cream	NN
10011	341	12	and	and	CC
10011	341	13	chopped	chop	VBD
10011	341	14	parsley	parsley	NN
10011	341	15	.	.	.
10011	342	1	Serve	serve	VB
10011	342	2	hot	hot	JJ
10011	342	3	on	on	IN
10011	342	4	a	a	DT
10011	342	5	platter	platter	NN
10011	342	6	with	with	IN
10011	342	7	boiled	boil	VBN
10011	342	8	rice	rice	NN
10011	342	9	.	.	.
10011	343	1	2.--Jewish	2.--jewish	CD
10011	343	2	Shallét	Shallét	NNS
10011	343	3	.	.	.
10011	344	1	Line	line	VB
10011	344	2	a	a	DT
10011	344	3	well	well	RB
10011	344	4	-	-	HYPH
10011	344	5	buttered	butter	VBN
10011	344	6	pudding	pudding	NN
10011	344	7	-	-	HYPH
10011	344	8	dish	dish	NN
10011	344	9	with	with	IN
10011	344	10	a	a	DT
10011	344	11	rich	rich	JJ
10011	344	12	pie	pie	NN
10011	344	13	-	-	HYPH
10011	344	14	paste	paste	NN
10011	344	15	and	and	CC
10011	344	16	cover	cover	VB
10011	344	17	with	with	IN
10011	344	18	a	a	DT
10011	344	19	layer	layer	NN
10011	344	20	of	of	IN
10011	344	21	sliced	sliced	JJ
10011	344	22	apples	apple	NNS
10011	344	23	.	.	.
10011	345	1	Sprinkle	sprinkle	VB
10011	345	2	with	with	IN
10011	345	3	cinnamon	cinnamon	NN
10011	345	4	,	,	,
10011	345	5	grated	grate	VBD
10011	345	6	lemon	lemon	NN
10011	345	7	peel	peel	NN
10011	345	8	and	and	CC
10011	345	9	small	small	JJ
10011	345	10	bits	bit	NNS
10011	345	11	of	of	IN
10011	345	12	butter	butter	NN
10011	345	13	,	,	,
10011	345	14	and	and	CC
10011	345	15	moisten	moisten	VB
10011	345	16	with	with	IN
10011	345	17	white	white	JJ
10011	345	18	wine	wine	NN
10011	345	19	;	;	:
10011	345	20	then	then	RB
10011	345	21	cover	cover	VB
10011	345	22	with	with	IN
10011	345	23	a	a	DT
10011	345	24	layer	layer	NN
10011	345	25	of	of	IN
10011	345	26	the	the	DT
10011	345	27	paste	paste	NN
10011	345	28	and	and	CC
10011	345	29	fill	fill	VB
10011	345	30	with	with	IN
10011	345	31	another	another	DT
10011	345	32	layer	layer	NN
10011	345	33	of	of	IN
10011	345	34	apples	apple	NNS
10011	345	35	,	,	,
10011	345	36	nuts	nut	NNS
10011	345	37	and	and	CC
10011	345	38	raisins	raisin	NNS
10011	345	39	,	,	,
10011	345	40	a	a	DT
10011	345	41	tablespoonful	tablespoonful	NN
10011	345	42	of	of	IN
10011	345	43	syrup	syrup	NN
10011	345	44	,	,	,
10011	345	45	the	the	DT
10011	345	46	juice	juice	NN
10011	345	47	of	of	IN
10011	345	48	1/2	1/2	CD
10011	345	49	lemon	lemon	NN
10011	345	50	and	and	CC
10011	345	51	bits	bit	NNS
10011	345	52	of	of	IN
10011	345	53	butter	butter	NN
10011	345	54	.	.	.
10011	346	1	Cover	cover	VB
10011	346	2	with	with	IN
10011	346	3	the	the	DT
10011	346	4	top	top	JJ
10011	346	5	crust	crust	NN
10011	346	6	;	;	,
10011	346	7	press	press	NN
10011	346	8	in	in	IN
10011	346	9	the	the	DT
10011	346	10	edges	edge	NNS
10011	346	11	with	with	IN
10011	346	12	a	a	DT
10011	346	13	beaten	beat	VBN
10011	346	14	egg	egg	NN
10011	346	15	,	,	,
10011	346	16	and	and	CC
10011	346	17	rub	rub	VB
10011	346	18	the	the	DT
10011	346	19	top	top	NN
10011	346	20	with	with	IN
10011	346	21	butter	butter	NN
10011	346	22	.	.	.
10011	347	1	Let	let	VB
10011	347	2	bake	bake	NN
10011	347	3	in	in	IN
10011	347	4	a	a	DT
10011	347	5	moderate	moderate	JJ
10011	347	6	oven	oven	NN
10011	347	7	until	until	IN
10011	347	8	done	do	VBN
10011	347	9	.	.	.
10011	348	1	3.--Russian	3.--Russian	NNP
10011	348	2	Relish	Relish	NNP
10011	348	3	.	.	.
10011	349	1	Cut	cut	VB
10011	349	2	some	some	DT
10011	349	3	slices	slice	NNS
10011	349	4	of	of	IN
10011	349	5	brown	brown	JJ
10011	349	6	bread	bread	NN
10011	349	7	into	into	IN
10011	349	8	fingers	finger	NNS
10011	349	9	half	half	PDT
10011	349	10	an	an	DT
10011	349	11	inch	inch	NN
10011	349	12	thick	thick	JJ
10011	349	13	;	;	:
10011	349	14	spread	spread	VBN
10011	349	15	with	with	IN
10011	349	16	butter	butter	NN
10011	349	17	.	.	.
10011	350	1	Mix	mix	VB
10011	350	2	some	some	DT
10011	350	3	Russian	russian	JJ
10011	350	4	caviare	caviare	NN
10011	350	5	with	with	IN
10011	350	6	lemon	lemon	NN
10011	350	7	-	-	HYPH
10011	350	8	juice	juice	NN
10011	350	9	to	to	TO
10011	350	10	taste	taste	VB
10011	350	11	and	and	CC
10011	350	12	a	a	DT
10011	350	13	tablespoonful	tablespoonful	NN
10011	350	14	of	of	IN
10011	350	15	finely	finely	RB
10011	350	16	chopped	chop	VBN
10011	350	17	shallots	shallot	NNS
10011	350	18	.	.	.
10011	351	1	Spread	spread	VB
10011	351	2	the	the	DT
10011	351	3	fingers	finger	NNS
10011	351	4	with	with	IN
10011	351	5	the	the	DT
10011	351	6	mixture	mixture	NN
10011	351	7	and	and	CC
10011	351	8	place	place	VB
10011	351	9	an	an	DT
10011	351	10	oyster	oyster	NN
10011	351	11	in	in	IN
10011	351	12	the	the	DT
10011	351	13	centre	centre	NN
10011	351	14	of	of	IN
10011	351	15	each	each	DT
10011	351	16	.	.	.
10011	352	1	Sprinkle	sprinkle	VB
10011	352	2	with	with	IN
10011	352	3	salt	salt	NN
10011	352	4	and	and	CC
10011	352	5	a	a	DT
10011	352	6	pinch	pinch	NN
10011	352	7	of	of	IN
10011	352	8	paprica	paprica	NNP
10011	352	9	.	.	.
10011	353	1	Serve	serve	VB
10011	353	2	.	.	.
10011	354	1	Garnish	garnish	VB
10011	354	2	with	with	IN
10011	354	3	thin	thin	JJ
10011	354	4	slices	slice	NNS
10011	354	5	of	of	IN
10011	354	6	lemon	lemon	NN
10011	354	7	and	and	CC
10011	354	8	parsley	parsley	NN
10011	354	9	.	.	.
10011	355	1	4.--Dutch	4.--dutch	CD
10011	355	2	Stuffed	Stuffed	NNP
10011	355	3	Potatoes	Potatoes	NNP
10011	355	4	.	.	.
10011	356	1	Select	select	VB
10011	356	2	fine	fine	JJ
10011	356	3	smooth	smooth	JJ
10011	356	4	potatoes	potato	NNS
10011	356	5	;	;	:
10011	356	6	cut	cut	VBD
10011	356	7	off	off	RP
10011	356	8	the	the	DT
10011	356	9	end	end	NN
10011	356	10	of	of	IN
10011	356	11	each	each	DT
10011	356	12	and	and	CC
10011	356	13	scrape	scrape	VB
10011	356	14	out	out	RP
10011	356	15	the	the	DT
10011	356	16	inside	inside	NN
10011	356	17	.	.	.
10011	357	1	Mix	mix	VB
10011	357	2	this	this	DT
10011	357	3	with	with	IN
10011	357	4	chopped	chop	VBN
10011	357	5	ham	ham	NN
10011	357	6	,	,	,
10011	357	7	onion	onion	NN
10011	357	8	and	and	CC
10011	357	9	parsley	parsley	NN
10011	357	10	,	,	,
10011	357	11	and	and	CC
10011	357	12	a	a	DT
10011	357	13	tablespoonful	tablespoonful	NN
10011	357	14	of	of	IN
10011	357	15	butter	butter	NN
10011	357	16	.	.	.
10011	358	1	Season	season	NN
10011	358	2	with	with	IN
10011	358	3	salt	salt	NN
10011	358	4	,	,	,
10011	358	5	pepper	pepper	NN
10011	358	6	and	and	CC
10011	358	7	lemon	lemon	NN
10011	358	8	-	-	HYPH
10011	358	9	juice	juice	NN
10011	358	10	.	.	.
10011	359	1	Fill	fill	VB
10011	359	2	the	the	DT
10011	359	3	potato	potato	NN
10011	359	4	with	with	IN
10011	359	5	the	the	DT
10011	359	6	mixture	mixture	NN
10011	359	7	and	and	CC
10011	359	8	let	let	VB
10011	359	9	bake	bake	NN
10011	359	10	in	in	IN
10011	359	11	a	a	DT
10011	359	12	moderate	moderate	JJ
10011	359	13	oven	oven	NN
10011	359	14	until	until	IN
10011	359	15	tender	tender	NN
10011	359	16	and	and	CC
10011	359	17	serve	serve	VB
10011	359	18	hot	hot	JJ
10011	359	19	.	.	.
10011	360	1	5.--Fish	5.--fish	PDT
10011	360	2	a	a	DT
10011	360	3	la	la	FW
10011	360	4	Marseilles	marseille	NNS
10011	360	5	.	.	.
10011	361	1	Cut	cut	NN
10011	361	2	two	two	CD
10011	361	3	kinds	kind	NNS
10011	361	4	of	of	IN
10011	361	5	fish	fish	NN
10011	361	6	into	into	IN
10011	361	7	slices	slice	NNS
10011	361	8	;	;	:
10011	361	9	season	season	NN
10011	361	10	with	with	IN
10011	361	11	salt	salt	NN
10011	361	12	.	.	.
10011	362	1	Mince	mince	NN
10011	362	2	2	2	CD
10011	362	3	cloves	clove	NNS
10011	362	4	of	of	IN
10011	362	5	garlic	garlic	NN
10011	362	6	,	,	,
10011	362	7	2	2	CD
10011	362	8	sprigs	sprig	NNS
10011	362	9	of	of	IN
10011	362	10	parsley	parsley	NN
10011	362	11	,	,	,
10011	362	12	2	2	CD
10011	362	13	sprigs	sprig	NNS
10011	362	14	of	of	IN
10011	362	15	thyme	thyme	NNS
10011	362	16	and	and	CC
10011	362	17	2	2	CD
10011	362	18	bay	bay	NN
10011	362	19	-	-	HYPH
10011	362	20	leaves	leave	NNS
10011	362	21	very	very	RB
10011	362	22	fine	fine	JJ
10011	362	23	.	.	.
10011	363	1	Add	add	VB
10011	363	2	a	a	DT
10011	363	3	pinch	pinch	NN
10011	363	4	of	of	IN
10011	363	5	pepper	pepper	NN
10011	363	6	.	.	.
10011	364	1	Roll	roll	VB
10011	364	2	the	the	DT
10011	364	3	fish	fish	NN
10011	364	4	in	in	IN
10011	364	5	the	the	DT
10011	364	6	spice	spice	NN
10011	364	7	.	.	.
10011	365	1	Then	then	RB
10011	365	2	fry	fry	NN
10011	365	3	2	2	CD
10011	365	4	sliced	slice	VBD
10011	365	5	onions	onion	NNS
10011	365	6	in	in	IN
10011	365	7	butter	butter	NN
10011	365	8	;	;	:
10011	365	9	add	add	VB
10011	365	10	1	1	CD
10011	365	11	cup	cup	NN
10011	365	12	of	of	IN
10011	365	13	tomatoes	tomato	NNS
10011	365	14	,	,	,
10011	365	15	the	the	DT
10011	365	16	juice	juice	NN
10011	365	17	of	of	IN
10011	365	18	a	a	DT
10011	365	19	lemon	lemon	NN
10011	365	20	and	and	CC
10011	365	21	2	2	CD
10011	365	22	cups	cup	NNS
10011	365	23	of	of	IN
10011	365	24	water	water	NN
10011	365	25	.	.	.
10011	366	1	Let	let	VB
10011	366	2	boil	boil	VB
10011	366	3	up	up	RP
10011	366	4	.	.	.
10011	367	1	Add	add	VB
10011	367	2	the	the	DT
10011	367	3	fish	fish	NN
10011	367	4	and	and	CC
10011	367	5	let	let	VB
10011	367	6	boil	boil	VB
10011	367	7	until	until	IN
10011	367	8	done	do	VBN
10011	367	9	.	.	.
10011	368	1	Remove	remove	VB
10011	368	2	the	the	DT
10011	368	3	fish	fish	NN
10011	368	4	to	to	IN
10011	368	5	a	a	DT
10011	368	6	platter	platter	NN
10011	368	7	.	.	.
10011	369	1	Add	add	VB
10011	369	2	a	a	DT
10011	369	3	cup	cup	NN
10011	369	4	of	of	IN
10011	369	5	white	white	JJ
10011	369	6	wine	wine	NN
10011	369	7	to	to	IN
10011	369	8	the	the	DT
10011	369	9	sauce	sauce	NN
10011	369	10	and	and	CC
10011	369	11	1	1	CD
10011	369	12	tablespoonful	tablespoonful	JJ
10011	369	13	of	of	IN
10011	369	14	sugar	sugar	NN
10011	369	15	.	.	.
10011	370	1	Boil	boil	VB
10011	370	2	up	up	RP
10011	370	3	and	and	CC
10011	370	4	pour	pour	VB
10011	370	5	over	over	IN
10011	370	6	the	the	DT
10011	370	7	fish	fish	NN
10011	370	8	.	.	.
10011	371	1	Serve	serve	VB
10011	371	2	with	with	IN
10011	371	3	toast	toast	NN
10011	371	4	.	.	.
10011	372	1	6.--Jewish	6.--Jewish	NNP
10011	372	2	Stewed	stew	VBD
10011	372	3	Brains	brain	NNS
10011	372	4	.	.	.
10011	373	1	Clean	clean	JJ
10011	373	2	and	and	CC
10011	373	3	stew	stew	VB
10011	373	4	the	the	DT
10011	373	5	brains	brain	NNS
10011	373	6	with	with	IN
10011	373	7	1/2	1/2	CD
10011	373	8	cup	cup	NN
10011	373	9	of	of	IN
10011	373	10	vinegar	vinegar	NN
10011	373	11	,	,	,
10011	373	12	1	1	CD
10011	373	13	sliced	sliced	JJ
10011	373	14	onion	onion	NN
10011	373	15	,	,	,
10011	373	16	salt	salt	NN
10011	373	17	and	and	CC
10011	373	18	pepper	pepper	NN
10011	373	19	.	.	.
10011	374	1	Add	add	VB
10011	374	2	a	a	DT
10011	374	3	tablespoonful	tablespoonful	NN
10011	374	4	of	of	IN
10011	374	5	brown	brown	JJ
10011	374	6	sugar	sugar	NN
10011	374	7	,	,	,
10011	374	8	1/2	1/2	CD
10011	374	9	cup	cup	NN
10011	374	10	of	of	IN
10011	374	11	raisins	raisin	NNS
10011	374	12	.	.	.
10011	375	1	Let	let	VB
10011	375	2	stew	stew	NN
10011	375	3	until	until	IN
10011	375	4	tender	tender	NN
10011	375	5	.	.	.
10011	376	1	Remove	remove	VB
10011	376	2	the	the	DT
10011	376	3	brains	brain	NNS
10011	376	4	to	to	IN
10011	376	5	a	a	DT
10011	376	6	platter	platter	NN
10011	376	7	;	;	:
10011	376	8	add	add	VB
10011	376	9	a	a	DT
10011	376	10	lump	lump	NN
10011	376	11	of	of	IN
10011	376	12	butter	butter	NN
10011	376	13	and	and	CC
10011	376	14	a	a	DT
10011	376	15	tablespoonful	tablespoonful	NN
10011	376	16	of	of	IN
10011	376	17	molasses	molasse	NNS
10011	376	18	to	to	IN
10011	376	19	the	the	DT
10011	376	20	sauce	sauce	NN
10011	376	21	;	;	:
10011	376	22	boil	boil	VB
10011	376	23	up	up	RP
10011	376	24	and	and	CC
10011	376	25	pour	pour	VB
10011	376	26	over	over	IN
10011	376	27	the	the	DT
10011	376	28	brains	brain	NNS
10011	376	29	.	.	.
10011	377	1	Serve	serve	VB
10011	377	2	cold	cold	JJ
10011	377	3	;	;	:
10011	377	4	garnish	garnish	VB
10011	377	5	with	with	IN
10011	377	6	lemon	lemon	NN
10011	377	7	slices	slice	NNS
10011	377	8	.	.	.
10011	378	1	7.--Austrian	7.--austrian	CD
10011	378	2	Apple	Apple	NNP
10011	378	3	Strudel	Strudel	NNP
10011	378	4	.	.	.
10011	379	1	Mix	mix	VB
10011	379	2	1	1	CD
10011	379	3	pint	pint	NN
10011	379	4	of	of	IN
10011	379	5	flour	flour	NN
10011	379	6	with	with	IN
10011	379	7	1/2	1/2	CD
10011	379	8	cup	cup	NN
10011	379	9	of	of	IN
10011	379	10	water	water	NN
10011	379	11	,	,	,
10011	379	12	4	4	CD
10011	379	13	ounces	ounce	NNS
10011	379	14	of	of	IN
10011	379	15	butter	butter	NN
10011	379	16	,	,	,
10011	379	17	3	3	CD
10011	379	18	eggs	egg	NNS
10011	379	19	and	and	CC
10011	379	20	a	a	DT
10011	379	21	pinch	pinch	NN
10011	379	22	of	of	IN
10011	379	23	salt	salt	NN
10011	379	24	to	to	IN
10011	379	25	a	a	DT
10011	379	26	stiff	stiff	JJ
10011	379	27	dough	dough	NN
10011	379	28	;	;	:
10011	379	29	then	then	RB
10011	379	30	roll	roll	VB
10011	379	31	out	out	RP
10011	379	32	as	as	RB
10011	379	33	thin	thin	JJ
10011	379	34	as	as	IN
10011	379	35	possible	possible	JJ
10011	379	36	.	.	.
10011	380	1	Pour	pour	VB
10011	380	2	over	over	IN
10011	380	3	some	some	DT
10011	380	4	melted	melted	JJ
10011	380	5	butter	butter	NN
10011	380	6	;	;	:
10011	380	7	cover	cover	NN
10011	380	8	with	with	IN
10011	380	9	chopped	chop	VBN
10011	380	10	apples	apple	NNS
10011	380	11	and	and	CC
10011	380	12	raisins	raisin	NNS
10011	380	13	.	.	.
10011	381	1	Sprinkle	sprinkle	VB
10011	381	2	with	with	IN
10011	381	3	sugar	sugar	NN
10011	381	4	and	and	CC
10011	381	5	cinnamon	cinnamon	NN
10011	381	6	.	.	.
10011	382	1	Make	make	VB
10011	382	2	a	a	DT
10011	382	3	large	large	JJ
10011	382	4	roll	roll	NN
10011	382	5	;	;	:
10011	382	6	bake	bake	NN
10011	382	7	in	in	IN
10011	382	8	a	a	DT
10011	382	9	buttered	butter	VBN
10011	382	10	baking	baking	NN
10011	382	11	-	-	HYPH
10011	382	12	pan	pan	NN
10011	382	13	with	with	IN
10011	382	14	flakes	flake	NNS
10011	382	15	of	of	IN
10011	382	16	butter	butter	NN
10011	382	17	on	on	IN
10011	382	18	top	top	NN
10011	382	19	until	until	IN
10011	382	20	brown	brown	NNP
10011	382	21	.	.	.
10011	383	1	8.--Vienna	8.--Vienna	NNP
10011	383	2	Nut	Nut	NNP
10011	383	3	Torte	Torte	NNP
10011	383	4	.	.	.
10011	384	1	Blanch	blanch	NN
10011	384	2	1/4	1/4	CD
10011	384	3	pound	pound	NN
10011	384	4	of	of	IN
10011	384	5	almonds	almond	NNS
10011	384	6	and	and	CC
10011	384	7	pound	pound	NN
10011	384	8	in	in	IN
10011	384	9	a	a	DT
10011	384	10	mortar	mortar	NN
10011	384	11	.	.	.
10011	385	1	Then	then	RB
10011	385	2	beat	beat	VB
10011	385	3	4	4	CD
10011	385	4	eggs	egg	NNS
10011	385	5	with	with	IN
10011	385	6	1/2	1/2	CD
10011	385	7	cup	cup	NN
10011	385	8	of	of	IN
10011	385	9	sugar	sugar	NN
10011	385	10	.	.	.
10011	386	1	Add	add	VB
10011	386	2	1	1	CD
10011	386	3	teaspoonful	teaspoonful	NN
10011	386	4	of	of	IN
10011	386	5	brandy	brandy	NN
10011	386	6	and	and	CC
10011	386	7	a	a	DT
10011	386	8	teaspoonful	teaspoonful	NN
10011	386	9	of	of	IN
10011	386	10	wine	wine	NN
10011	386	11	and	and	CC
10011	386	12	lemon	lemon	NN
10011	386	13	-	-	HYPH
10011	386	14	juice	juice	NN
10011	386	15	;	;	:
10011	386	16	add	add	VB
10011	386	17	4	4	CD
10011	386	18	lady	lady	NN
10011	386	19	fingers	finger	NNS
10011	386	20	crumbled	crumble	VBN
10011	386	21	up	up	RP
10011	386	22	fine	fine	RB
10011	386	23	.	.	.
10011	387	1	Beat	beat	VB
10011	387	2	all	all	RB
10011	387	3	together	together	RB
10011	387	4	with	with	IN
10011	387	5	the	the	DT
10011	387	6	nuts	nut	NNS
10011	387	7	;	;	:
10011	387	8	put	put	VBN
10011	387	9	in	in	RP
10011	387	10	a	a	DT
10011	387	11	well	well	RB
10011	387	12	-	-	HYPH
10011	387	13	buttered	butter	VBN
10011	387	14	pudding	pudding	NN
10011	387	15	-	-	HYPH
10011	387	16	dish	dish	NN
10011	387	17	and	and	CC
10011	387	18	bake	bake	NN
10011	387	19	.	.	.
10011	388	1	Serve	serve	VB
10011	388	2	with	with	IN
10011	388	3	wine	wine	NN
10011	388	4	sauce	sauce	NN
10011	388	5	.	.	.
10011	389	1	9.--Bavarian	9.--bavarian	CD
10011	389	2	Cabbage	Cabbage	NNP
10011	389	3	Salad	Salad	NNP
10011	389	4	.	.	.
10011	390	1	Chop	chop	VB
10011	390	2	a	a	DT
10011	390	3	cabbage	cabbage	NN
10011	390	4	with	with	IN
10011	390	5	1	1	CD
10011	390	6	large	large	JJ
10011	390	7	onion	onion	NN
10011	390	8	and	and	CC
10011	390	9	2	2	CD
10011	390	10	stalks	stalk	NNS
10011	390	11	of	of	IN
10011	390	12	celery	celery	NN
10011	390	13	and	and	CC
10011	390	14	2	2	CD
10011	390	15	peppers	pepper	NNS
10011	390	16	;	;	:
10011	390	17	season	season	NN
10011	390	18	well	well	RB
10011	390	19	with	with	IN
10011	390	20	salt	salt	NN
10011	390	21	and	and	CC
10011	390	22	sprinkle	sprinkle	VB
10011	390	23	with	with	IN
10011	390	24	pepper	pepper	NN
10011	390	25	.	.	.
10011	391	1	Heat	heat	VB
10011	391	2	some	some	DT
10011	391	3	vinegar	vinegar	NN
10011	391	4	;	;	:
10011	391	5	add	add	VB
10011	391	6	a	a	DT
10011	391	7	teaspoonful	teaspoonful	NN
10011	391	8	of	of	IN
10011	391	9	prepared	prepared	JJ
10011	391	10	mustard	mustard	NN
10011	391	11	.	.	.
10011	392	1	Then	then	RB
10011	392	2	beat	beat	VB
10011	392	3	the	the	DT
10011	392	4	yolks	yolk	NNS
10011	392	5	of	of	IN
10011	392	6	2	2	CD
10011	392	7	eggs	egg	NNS
10011	392	8	with	with	IN
10011	392	9	a	a	DT
10011	392	10	tablespoonful	tablespoonful	JJ
10011	392	11	of	of	IN
10011	392	12	sugar	sugar	NN
10011	392	13	;	;	:
10011	392	14	add	add	VB
10011	392	15	the	the	DT
10011	392	16	hot	hot	JJ
10011	392	17	vinegar	vinegar	NN
10011	392	18	slowly	slowly	RB
10011	392	19	to	to	IN
10011	392	20	the	the	DT
10011	392	21	beaten	beat	VBN
10011	392	22	eggs	egg	NNS
10011	392	23	and	and	CC
10011	392	24	mix	mix	VB
10011	392	25	with	with	IN
10011	392	26	the	the	DT
10011	392	27	cabbage	cabbage	NN
10011	392	28	.	.	.
10011	393	1	Serve	serve	VB
10011	393	2	cold	cold	NN
10011	393	3	.	.	.
10011	394	1	10.--Russian	10.--russian	CD
10011	394	2	Stewed	Stewed	NNP
10011	394	3	Duck	Duck	NNP
10011	394	4	.	.	.
10011	395	1	Clean	clean	VB
10011	395	2	and	and	CC
10011	395	3	cut	cut	VB
10011	395	4	the	the	DT
10011	395	5	duck	duck	NN
10011	395	6	into	into	IN
10011	395	7	pieces	piece	NNS
10011	395	8	and	and	CC
10011	395	9	season	season	NN
10011	395	10	with	with	IN
10011	395	11	salt	salt	NN
10011	395	12	and	and	CC
10011	395	13	pepper	pepper	NN
10011	395	14	;	;	:
10011	395	15	then	then	RB
10011	395	16	cut	cut	VB
10011	395	17	1/2	1/2	CD
10011	395	18	pound	pound	NN
10011	395	19	of	of	IN
10011	395	20	bacon	bacon	NN
10011	395	21	into	into	IN
10011	395	22	dice	dice	NN
10011	395	23	pieces	piece	NNS
10011	395	24	and	and	CC
10011	395	25	put	put	VBD
10011	395	26	in	in	RP
10011	395	27	a	a	DT
10011	395	28	large	large	JJ
10011	395	29	saucepan	saucepan	NN
10011	395	30	with	with	IN
10011	395	31	1	1	CD
10011	395	32	onion	onion	NN
10011	395	33	and	and	CC
10011	395	34	2	2	CD
10011	395	35	carrots	carrot	NNS
10011	395	36	.	.	.
10011	396	1	Cut	cut	VB
10011	396	2	fine	fine	JJ
10011	396	3	1	1	CD
10011	396	4	herb	herb	NN
10011	396	5	bouquet	bouquet	NN
10011	396	6	,	,	,
10011	396	7	a	a	DT
10011	396	8	few	few	JJ
10011	396	9	cloves	clove	NNS
10011	396	10	and	and	CC
10011	396	11	a	a	DT
10011	396	12	few	few	JJ
10011	396	13	peppercorns	peppercorn	NNS
10011	396	14	;	;	:
10011	396	15	add	add	VB
10011	396	16	the	the	DT
10011	396	17	duck	duck	NN
10011	396	18	.	.	.
10011	397	1	Let	let	VB
10011	397	2	all	all	DT
10011	397	3	cook	cook	VB
10011	397	4	slowly	slowly	RB
10011	397	5	with	with	IN
10011	397	6	1	1	CD
10011	397	7	cup	cup	NN
10011	397	8	of	of	IN
10011	397	9	stock	stock	NN
10011	397	10	until	until	IN
10011	397	11	tender	tender	NN
10011	397	12	;	;	:
10011	397	13	then	then	RB
10011	397	14	add	add	VB
10011	397	15	1	1	CD
10011	397	16	cup	cup	NN
10011	397	17	of	of	IN
10011	397	18	red	red	JJ
10011	397	19	wine	wine	NN
10011	397	20	.	.	.
10011	398	1	Thicken	Thicken	NNP
10011	398	2	the	the	DT
10011	398	3	sauce	sauce	NN
10011	398	4	with	with	IN
10011	398	5	flour	flour	NN
10011	398	6	,	,	,
10011	398	7	boil	boil	VB
10011	398	8	and	and	CC
10011	398	9	serve	serve	VB
10011	398	10	hot	hot	JJ
10011	398	11	.	.	.
10011	399	1	11.--Russian	11.--russian	CD
10011	399	2	Chicken	Chicken	NNP
10011	399	3	Patties	Patties	NNPS
10011	399	4	.	.	.
10011	400	1	Chop	chop	VB
10011	400	2	the	the	DT
10011	400	3	white	white	JJ
10011	400	4	meat	meat	NN
10011	400	5	of	of	IN
10011	400	6	cooked	cooked	JJ
10011	400	7	chicken	chicken	NN
10011	400	8	and	and	CC
10011	400	9	turkey	turkey	NNP
10011	400	10	very	very	RB
10011	400	11	fine	fine	RB
10011	400	12	and	and	CC
10011	400	13	mix	mix	VB
10011	400	14	with	with	IN
10011	400	15	3	3	CD
10011	400	16	chopped	chop	VBN
10011	400	17	truffles	truffle	NNS
10011	400	18	and	and	CC
10011	400	19	some	some	DT
10011	400	20	chopped	chop	VBN
10011	400	21	parsley	parsley	NN
10011	400	22	.	.	.
10011	401	1	Season	season	NN
10011	401	2	with	with	IN
10011	401	3	the	the	DT
10011	401	4	grated	grate	VBN
10011	401	5	peel	peel	NN
10011	401	6	of	of	IN
10011	401	7	1/2	1/2	CD
10011	401	8	lemon	lemon	NN
10011	401	9	,	,	,
10011	401	10	a	a	DT
10011	401	11	pinch	pinch	NN
10011	401	12	of	of	IN
10011	401	13	nutmeg	nutmeg	NN
10011	401	14	,	,	,
10011	401	15	salt	salt	NN
10011	401	16	and	and	CC
10011	401	17	pepper	pepper	NN
10011	401	18	to	to	TO
10011	401	19	taste	taste	NN
10011	401	20	,	,	,
10011	401	21	and	and	CC
10011	401	22	moisten	moisten	VB
10011	401	23	with	with	IN
10011	401	24	cream	cream	NN
10011	401	25	.	.	.
10011	402	1	Make	make	VB
10011	402	2	a	a	DT
10011	402	3	puff	puff	NN
10011	402	4	-	-	HYPH
10011	402	5	paste	paste	NN
10011	402	6	and	and	CC
10011	402	7	roll	roll	VB
10011	402	8	out	out	RP
10011	402	9	very	very	RB
10011	402	10	thin	thin	JJ
10011	402	11	.	.	.
10011	403	1	Cut	cut	VB
10011	403	2	into	into	IN
10011	403	3	squares	square	NNS
10011	403	4	and	and	CC
10011	403	5	fill	fill	VB
10011	403	6	with	with	IN
10011	403	7	a	a	DT
10011	403	8	tablespoonful	tablespoonful	NN
10011	403	9	of	of	IN
10011	403	10	the	the	DT
10011	403	11	mixture	mixture	NN
10011	403	12	.	.	.
10011	404	1	Press	press	VB
10011	404	2	the	the	DT
10011	404	3	ends	end	NNS
10011	404	4	together	together	RB
10011	404	5	and	and	CC
10011	404	6	fry	fry	VB
10011	404	7	in	in	IN
10011	404	8	deep	deep	JJ
10011	404	9	hot	hot	JJ
10011	404	10	lard	lard	NN
10011	404	11	until	until	IN
10011	404	12	a	a	DT
10011	404	13	light	light	JJ
10011	404	14	brown	brown	NN
10011	404	15	.	.	.
10011	405	1	Drain	drain	VB
10011	405	2	and	and	CC
10011	405	3	serve	serve	VB
10011	405	4	very	very	RB
10011	405	5	hot	hot	JJ
10011	405	6	with	with	IN
10011	405	7	tomato	tomato	NN
10011	405	8	-	-	HYPH
10011	405	9	sauce	sauce	NN
10011	405	10	.	.	.
10011	406	1	12.--Japanese	12.--japanese	CD
10011	406	2	Salad	Salad	NNP
10011	406	3	.	.	.
10011	407	1	Cut	cut	VB
10011	407	2	some	some	DT
10011	407	3	celery	celery	NN
10011	407	4	,	,	,
10011	407	5	apples	apple	NNS
10011	407	6	and	and	CC
10011	407	7	truffles	truffle	NNS
10011	407	8	into	into	IN
10011	407	9	fine	fine	JJ
10011	407	10	shreds	shred	NNS
10011	407	11	and	and	CC
10011	407	12	mix	mix	VB
10011	407	13	with	with	IN
10011	407	14	chrysanthemum	chrysanthemum	JJ
10011	407	15	flowers	flower	NNS
10011	407	16	;	;	:
10011	407	17	season	season	NN
10011	407	18	with	with	IN
10011	407	19	salt	salt	NN
10011	407	20	and	and	CC
10011	407	21	pepper	pepper	NN
10011	407	22	.	.	.
10011	408	1	Put	put	VB
10011	408	2	in	in	RP
10011	408	3	a	a	DT
10011	408	4	salad	salad	NN
10011	408	5	bowl	bowl	NN
10011	408	6	and	and	CC
10011	408	7	cover	cover	VB
10011	408	8	with	with	IN
10011	408	9	a	a	DT
10011	408	10	mayonnaise	mayonnaise	NN
10011	408	11	dressing	dressing	NN
10011	408	12	.	.	.
10011	409	1	Garnish	garnish	VB
10011	409	2	with	with	IN
10011	409	3	chopped	chop	VBN
10011	409	4	hard	hard	RB
10011	409	5	-	-	HYPH
10011	409	6	boiled	boil	VBN
10011	409	7	eggs	egg	NNS
10011	409	8	and	and	CC
10011	409	9	olives	olive	NNS
10011	409	10	.	.	.
10011	410	1	13.--Polish	13.--polish	CD
10011	410	2	Chops	Chops	NNPS
10011	410	3	.	.	.
10011	411	1	Season	season	NN
10011	411	2	veal	veal	NN
10011	411	3	chops	chop	NNS
10011	411	4	with	with	IN
10011	411	5	salt	salt	NN
10011	411	6	and	and	CC
10011	411	7	pepper	pepper	NN
10011	411	8	and	and	CC
10011	411	9	let	let	VB
10011	411	10	fry	fry	VB
10011	411	11	a	a	DT
10011	411	12	few	few	JJ
10011	411	13	minutes	minute	NNS
10011	411	14	in	in	IN
10011	411	15	hot	hot	JJ
10011	411	16	dripping	dripping	NN
10011	411	17	.	.	.
10011	412	1	Remove	remove	VB
10011	412	2	the	the	DT
10011	412	3	chops	chop	NNS
10011	412	4	and	and	CC
10011	412	5	cover	cover	VB
10011	412	6	with	with	IN
10011	412	7	a	a	DT
10011	412	8	mixture	mixture	NN
10011	412	9	of	of	IN
10011	412	10	bacon	bacon	NN
10011	412	11	,	,	,
10011	412	12	liver	liver	NN
10011	412	13	,	,	,
10011	412	14	onions	onion	NNS
10011	412	15	and	and	CC
10011	412	16	parsley	parsley	NNP
10011	412	17	minced	mince	VBD
10011	412	18	fine	fine	JJ
10011	412	19	and	and	CC
10011	412	20	well	well	RB
10011	412	21	seasoned	seasoned	JJ
10011	412	22	.	.	.
10011	413	1	Then	then	RB
10011	413	2	let	let	VB
10011	413	3	bake	bake	NN
10011	413	4	in	in	IN
10011	413	5	the	the	DT
10011	413	6	oven	oven	NN
10011	413	7	with	with	IN
10011	413	8	1	1	CD
10011	413	9	cup	cup	NN
10011	413	10	of	of	IN
10011	413	11	beef	beef	NN
10011	413	12	broth	broth	NN
10011	413	13	.	.	.
10011	414	1	Baste	Baste	NNP
10011	414	2	often	often	RB
10011	414	3	and	and	CC
10011	414	4	serve	serve	VB
10011	414	5	very	very	RB
10011	414	6	hot	hot	JJ
10011	414	7	.	.	.
10011	415	1	14.--Spanish	14.--spanish	CD
10011	415	2	Stewed	Stewed	NNP
10011	415	3	Rabbit	Rabbit	NNP
10011	415	4	.	.	.
10011	416	1	Clean	clean	JJ
10011	416	2	and	and	CC
10011	416	3	parboil	parboil	NN
10011	416	4	2	2	CD
10011	416	5	rabbits	rabbit	NNS
10011	416	6	;	;	:
10011	416	7	then	then	RB
10011	416	8	cut	cut	VB
10011	416	9	into	into	IN
10011	416	10	pieces	piece	NNS
10011	416	11	.	.	.
10011	417	1	Sprinkle	sprinkle	VB
10011	417	2	with	with	IN
10011	417	3	flour	flour	NN
10011	417	4	and	and	CC
10011	417	5	fry	fry	NN
10011	417	6	in	in	IN
10011	417	7	hot	hot	JJ
10011	417	8	lard	lard	NN
10011	417	9	.	.	.
10011	418	1	Remove	remove	VB
10011	418	2	the	the	DT
10011	418	3	rabbits	rabbit	NNS
10011	418	4	.	.	.
10011	419	1	Add	Add	NNP
10011	419	2	chopped	chop	VBD
10011	419	3	tomato	tomato	NN
10011	419	4	and	and	CC
10011	419	5	onion	onion	NN
10011	419	6	to	to	IN
10011	419	7	the	the	DT
10011	419	8	sauce	sauce	NN
10011	419	9	;	;	:
10011	419	10	mix	mix	VB
10011	419	11	with	with	IN
10011	419	12	flour	flour	NN
10011	419	13	;	;	:
10011	419	14	let	let	VB
10011	419	15	fry	fry	NN
10011	419	16	;	;	:
10011	419	17	add	add	VB
10011	419	18	the	the	DT
10011	419	19	sauce	sauce	NN
10011	419	20	in	in	IN
10011	419	21	which	which	WDT
10011	419	22	the	the	DT
10011	419	23	rabbit	rabbit	NN
10011	419	24	was	be	VBD
10011	419	25	cooked	cook	VBN
10011	419	26	,	,	,
10011	419	27	some	some	DT
10011	419	28	lemon	lemon	NN
10011	419	29	-	-	HYPH
10011	419	30	juice	juice	NN
10011	419	31	,	,	,
10011	419	32	1/2	1/2	CD
10011	419	33	teaspoonful	teaspoonful	JJ
10011	419	34	of	of	IN
10011	419	35	red	red	JJ
10011	419	36	pepper	pepper	NN
10011	419	37	,	,	,
10011	419	38	parsley	parsley	NN
10011	419	39	and	and	CC
10011	419	40	salt	salt	NN
10011	419	41	to	to	IN
10011	419	42	taste	taste	NN
10011	419	43	.	.	.
10011	420	1	Cook	cook	VB
10011	420	2	ten	ten	CD
10011	420	3	minutes	minute	NNS
10011	420	4	;	;	:
10011	420	5	then	then	RB
10011	420	6	add	add	VB
10011	420	7	the	the	DT
10011	420	8	rabbit	rabbit	NN
10011	420	9	and	and	CC
10011	420	10	simmer	simmer	NN
10011	420	11	five	five	CD
10011	420	12	minutes	minute	NNS
10011	420	13	.	.	.
10011	421	1	Serve	serve	VB
10011	421	2	hot	hot	JJ
10011	421	3	with	with	IN
10011	421	4	boiled	boil	VBN
10011	421	5	rice	rice	NN
10011	421	6	.	.	.
10011	422	1	15.--Scotch	15.--scotch	CD
10011	422	2	Baked	Baked	NNP
10011	422	3	Mutton	Mutton	NNP
10011	422	4	.	.	.
10011	423	1	Season	season	VB
10011	423	2	a	a	DT
10011	423	3	leg	leg	NN
10011	423	4	of	of	IN
10011	423	5	mutton	mutton	NN
10011	423	6	well	well	RB
10011	423	7	with	with	IN
10011	423	8	salt	salt	NN
10011	423	9	and	and	CC
10011	423	10	pepper	pepper	NN
10011	423	11	.	.	.
10011	424	1	Dredge	dredge	NN
10011	424	2	with	with	IN
10011	424	3	flour	flour	NN
10011	424	4	and	and	CC
10011	424	5	let	let	VB
10011	424	6	bake	bake	NN
10011	424	7	in	in	IN
10011	424	8	a	a	DT
10011	424	9	hot	hot	JJ
10011	424	10	oven	oven	NN
10011	424	11	until	until	IN
10011	424	12	nearly	nearly	RB
10011	424	13	done	do	VBN
10011	424	14	.	.	.
10011	425	1	Then	then	RB
10011	425	2	add	add	VB
10011	425	3	some	some	DT
10011	425	4	boiled	boil	VBN
10011	425	5	turnips	turnip	NNS
10011	425	6	cut	cut	VBN
10011	425	7	in	in	IN
10011	425	8	quarters	quarter	NNS
10011	425	9	;	;	:
10011	425	10	sprinkle	sprinkle	VB
10011	425	11	with	with	IN
10011	425	12	pepper	pepper	NN
10011	425	13	and	and	CC
10011	425	14	flour	flour	NN
10011	425	15	;	;	:
10011	425	16	let	let	VB
10011	425	17	bake	bake	NN
10011	425	18	until	until	IN
10011	425	19	browned	brown	VBN
10011	425	20	.	.	.
10011	426	1	Serve	serve	VB
10011	426	2	the	the	DT
10011	426	3	mutton	mutton	NN
10011	426	4	on	on	IN
10011	426	5	a	a	DT
10011	426	6	platter	platter	NN
10011	426	7	with	with	IN
10011	426	8	the	the	DT
10011	426	9	turnips	turnip	NNS
10011	426	10	.	.	.
10011	427	1	16.--Belgian	16.--belgian	CD
10011	427	2	Stuffed	Stuffed	NNP
10011	427	3	Shad	Shad	NNP
10011	427	4	.	.	.
10011	428	1	Season	season	NN
10011	428	2	and	and	CC
10011	428	3	stuff	stuff	VB
10011	428	4	the	the	DT
10011	428	5	shad	shad	NN
10011	428	6	with	with	IN
10011	428	7	chopped	chopped	JJ
10011	428	8	oysters	oyster	NNS
10011	428	9	and	and	CC
10011	428	10	mushrooms	mushroom	NNS
10011	428	11	well	well	RB
10011	428	12	seasoned	seasoned	JJ
10011	428	13	.	.	.
10011	429	1	Place	place	NN
10011	429	2	in	in	IN
10011	429	3	a	a	DT
10011	429	4	well	well	RB
10011	429	5	-	-	HYPH
10011	429	6	buttered	butter	VBN
10011	429	7	baking	baking	NN
10011	429	8	-	-	HYPH
10011	429	9	dish	dish	NN
10011	429	10	;	;	:
10011	429	11	sprinkle	sprinkle	VB
10011	429	12	with	with	IN
10011	429	13	fine	fine	JJ
10011	429	14	bread	bread	NN
10011	429	15	-	-	HYPH
10011	429	16	crumbs	crumb	NNS
10011	429	17	,	,	,
10011	429	18	chopped	chopped	JJ
10011	429	19	onion	onion	NN
10011	429	20	and	and	CC
10011	429	21	parsley	parsley	NN
10011	429	22	.	.	.
10011	430	1	Put	put	JJ
10011	430	2	flakes	flake	NNS
10011	430	3	of	of	IN
10011	430	4	butter	butter	NN
10011	430	5	on	on	IN
10011	430	6	top	top	NN
10011	430	7	and	and	CC
10011	430	8	pour	pour	VBP
10011	430	9	in	in	IN
10011	430	10	1	1	CD
10011	430	11	cup	cup	NN
10011	430	12	of	of	IN
10011	430	13	tomato	tomato	NN
10011	430	14	-	-	HYPH
10011	430	15	sauce	sauce	NN
10011	430	16	.	.	.
10011	431	1	Let	let	VB
10011	431	2	bake	bake	NN
10011	431	3	until	until	IN
10011	431	4	done	do	VBN
10011	431	5	.	.	.
10011	432	1	Baste	Baste	NNP
10011	432	2	often	often	RB
10011	432	3	with	with	IN
10011	432	4	the	the	DT
10011	432	5	sauce	sauce	NN
10011	432	6	.	.	.
10011	433	1	Serve	serve	VB
10011	433	2	with	with	IN
10011	433	3	celery	celery	NN
10011	433	4	salad	salad	NN
10011	433	5	with	with	IN
10011	433	6	French	french	JJ
10011	433	7	dressing	dressing	NN
10011	433	8	.	.	.
10011	434	1	17.--Italian	17.--italian	CD
10011	434	2	Roast	Roast	NNP
10011	434	3	Beef	Beef	NNP
10011	434	4	.	.	.
10011	435	1	Cut	cut	VB
10011	435	2	several	several	JJ
10011	435	3	deep	deep	JJ
10011	435	4	incisions	incision	NNS
10011	435	5	in	in	IN
10011	435	6	the	the	DT
10011	435	7	upper	upper	JJ
10011	435	8	round	round	NN
10011	435	9	of	of	IN
10011	435	10	beef	beef	NN
10011	435	11	and	and	CC
10011	435	12	press	press	NN
10011	435	13	into	into	IN
10011	435	14	them	-PRON-	PRP
10011	435	15	lardoons	lardoon	NNS
10011	435	16	of	of	IN
10011	435	17	salt	salt	NN
10011	435	18	pork	pork	NN
10011	435	19	.	.	.
10011	436	1	Stick	stick	NN
10011	436	2	2	2	CD
10011	436	3	cloves	clove	NNS
10011	436	4	of	of	IN
10011	436	5	sliced	sliced	JJ
10011	436	6	garlic	garlic	NN
10011	436	7	and	and	CC
10011	436	8	1	1	CD
10011	436	9	dozen	dozen	NN
10011	436	10	cloves	clove	NNS
10011	436	11	in	in	IN
10011	436	12	the	the	DT
10011	436	13	meat	meat	NN
10011	436	14	;	;	:
10011	436	15	season	season	NN
10011	436	16	with	with	IN
10011	436	17	salt	salt	NN
10011	436	18	and	and	CC
10011	436	19	pepper	pepper	NN
10011	436	20	and	and	CC
10011	436	21	dredge	dredge	NN
10011	436	22	with	with	IN
10011	436	23	flour	flour	NN
10011	436	24	.	.	.
10011	437	1	Put	put	VB
10011	437	2	in	in	IN
10011	437	3	the	the	DT
10011	437	4	dripping	dripping	JJ
10011	437	5	-	-	HYPH
10011	437	6	pan	pan	NN
10011	437	7	with	with	IN
10011	437	8	some	some	DT
10011	437	9	hot	hot	JJ
10011	437	10	water	water	NN
10011	437	11	and	and	CC
10011	437	12	let	let	VB
10011	437	13	roast	roast	NN
10011	437	14	until	until	IN
10011	437	15	tender	tender	NN
10011	437	16	.	.	.
10011	438	1	Serve	serve	VB
10011	438	2	with	with	IN
10011	438	3	boiled	boil	VBN
10011	438	4	macaroni	macaroni	NN
10011	438	5	.	.	.
10011	439	1	18.--French	18.--french	CD
10011	439	2	Apple	Apple	NNP
10011	439	3	Soufflé	Soufflé	NNP
10011	439	4	.	.	.
10011	440	1	Cook	Cook	NNP
10011	440	2	apples	apple	NNS
10011	440	3	and	and	CC
10011	440	4	sweeten	sweeten	VB
10011	440	5	to	to	TO
10011	440	6	taste	taste	NN
10011	440	7	.	.	.
10011	441	1	Mash	mash	NN
10011	441	2	well	well	RB
10011	441	3	with	with	IN
10011	441	4	1	1	CD
10011	441	5	tablespoonful	tablespoonful	JJ
10011	441	6	of	of	IN
10011	441	7	butter	butter	NN
10011	441	8	.	.	.
10011	442	1	Beat	beat	VB
10011	442	2	the	the	DT
10011	442	3	yolks	yolk	NNS
10011	442	4	of	of	IN
10011	442	5	3	3	CD
10011	442	6	eggs	egg	NNS
10011	442	7	with	with	IN
10011	442	8	2	2	CD
10011	442	9	tablespoonfuls	tablespoonful	NNS
10011	442	10	of	of	IN
10011	442	11	sugar	sugar	NN
10011	442	12	,	,	,
10011	442	13	the	the	DT
10011	442	14	juice	juice	NN
10011	442	15	and	and	CC
10011	442	16	rind	rind	NN
10011	442	17	of	of	IN
10011	442	18	1/2	1/2	CD
10011	442	19	lemon	lemon	NN
10011	442	20	;	;	:
10011	442	21	add	add	VB
10011	442	22	the	the	DT
10011	442	23	whites	white	NNS
10011	442	24	beaten	beat	VBN
10011	442	25	to	to	IN
10011	442	26	a	a	DT
10011	442	27	stiff	stiff	JJ
10011	442	28	froth	froth	NN
10011	442	29	.	.	.
10011	443	1	Put	put	VB
10011	443	2	in	in	RP
10011	443	3	a	a	DT
10011	443	4	buttered	butter	VBN
10011	443	5	pudding	pudding	NN
10011	443	6	-	-	HYPH
10011	443	7	dish	dish	NN
10011	443	8	and	and	CC
10011	443	9	bake	bake	NN
10011	443	10	in	in	RP
10011	443	11	a	a	DT
10011	443	12	moderate	moderate	JJ
10011	443	13	oven	oven	NN
10011	443	14	until	until	IN
10011	443	15	done	do	VBN
10011	443	16	.	.	.
10011	444	1	19.--German	19.--german	CD
10011	444	2	Sweet	Sweet	NNP
10011	444	3	Pretzels	Pretzels	NNPS
10011	444	4	.	.	.
10011	445	1	Mix	mix	VB
10011	445	2	1/2	1/2	CD
10011	445	3	pound	pound	NN
10011	445	4	of	of	IN
10011	445	5	flour	flour	NN
10011	445	6	with	with	IN
10011	445	7	1/2	1/2	CD
10011	445	8	pound	pound	NN
10011	445	9	of	of	IN
10011	445	10	fresh	fresh	JJ
10011	445	11	butter	butter	NN
10011	445	12	;	;	:
10011	445	13	add	add	VB
10011	445	14	1/4	1/4	CD
10011	445	15	pound	pound	NN
10011	445	16	of	of	IN
10011	445	17	sugar	sugar	NN
10011	445	18	,	,	,
10011	445	19	1	1	CD
10011	445	20	egg	egg	NN
10011	445	21	and	and	CC
10011	445	22	1	1	CD
10011	445	23	beaten	beat	VBN
10011	445	24	yolk	yolk	NN
10011	445	25	,	,	,
10011	445	26	1	1	CD
10011	445	27	tablespoonful	tablespoonful	JJ
10011	445	28	of	of	IN
10011	445	29	sweet	sweet	JJ
10011	445	30	cream	cream	NN
10011	445	31	and	and	CC
10011	445	32	some	some	DT
10011	445	33	grated	grate	VBN
10011	445	34	lemon	lemon	NN
10011	445	35	peel	peel	NN
10011	445	36	.	.	.
10011	446	1	Mix	mix	VB
10011	446	2	thoroughly	thoroughly	RB
10011	446	3	and	and	CC
10011	446	4	mold	mold	VB
10011	446	5	the	the	DT
10011	446	6	dough	dough	NN
10011	446	7	into	into	IN
10011	446	8	small	small	JJ
10011	446	9	wreaths	wreath	NNS
10011	446	10	;	;	:
10011	446	11	brush	brush	VB
10011	446	12	the	the	DT
10011	446	13	top	top	NN
10011	446	14	with	with	IN
10011	446	15	the	the	DT
10011	446	16	yolk	yolk	NN
10011	446	17	of	of	IN
10011	446	18	an	an	DT
10011	446	19	egg	egg	NN
10011	446	20	and	and	CC
10011	446	21	sprinkle	sprinkle	VB
10011	446	22	with	with	IN
10011	446	23	powdered	powdered	JJ
10011	446	24	sweet	sweet	JJ
10011	446	25	almonds	almond	NNS
10011	446	26	.	.	.
10011	447	1	Lay	lay	VB
10011	447	2	in	in	IN
10011	447	3	a	a	DT
10011	447	4	well	well	RB
10011	447	5	-	-	HYPH
10011	447	6	buttered	butter	VBN
10011	447	7	baking	baking	NN
10011	447	8	-	-	HYPH
10011	447	9	tin	tin	NN
10011	447	10	and	and	CC
10011	447	11	bake	bake	NN
10011	447	12	until	until	IN
10011	447	13	a	a	DT
10011	447	14	deep	deep	JJ
10011	447	15	yellow	yellow	NN
10011	447	16	.	.	.
10011	448	1	20.--French	20.--french	CD
10011	448	2	Waffles	Waffles	NNP
10011	448	3	.	.	.
10011	449	1	Sift	Sift	NNP
10011	449	2	3	3	CD
10011	449	3	cups	cup	NNS
10011	449	4	of	of	IN
10011	449	5	flour	flour	NN
10011	449	6	with	with	IN
10011	449	7	1	1	CD
10011	449	8	-	-	SYM
10011	449	9	1/2	1/2	CD
10011	449	10	teaspoonfuls	teaspoonful	NNS
10011	449	11	of	of	IN
10011	449	12	baking	baking	NN
10011	449	13	-	-	HYPH
10011	449	14	powder	powder	NN
10011	449	15	and	and	CC
10011	449	16	1/2	1/2	CD
10011	449	17	teaspoonful	teaspoonful	JJ
10011	449	18	of	of	IN
10011	449	19	salt	salt	NN
10011	449	20	.	.	.
10011	450	1	Beat	beat	VB
10011	450	2	the	the	DT
10011	450	3	yolks	yolk	NNS
10011	450	4	of	of	IN
10011	450	5	3	3	CD
10011	450	6	eggs	egg	NNS
10011	450	7	;	;	:
10011	450	8	add	add	VB
10011	450	9	a	a	DT
10011	450	10	tablespoonful	tablespoonful	NN
10011	450	11	of	of	IN
10011	450	12	melted	melted	JJ
10011	450	13	butter	butter	NN
10011	450	14	and	and	CC
10011	450	15	2	2	CD
10011	450	16	cups	cup	NNS
10011	450	17	of	of	IN
10011	450	18	warm	warm	JJ
10011	450	19	milk	milk	NN
10011	450	20	.	.	.
10011	451	1	Add	add	VB
10011	451	2	the	the	DT
10011	451	3	beaten	beat	VBN
10011	451	4	whites	white	NNS
10011	451	5	and	and	CC
10011	451	6	stir	stir	VB
10011	451	7	in	in	IN
10011	451	8	the	the	DT
10011	451	9	flour	flour	NN
10011	451	10	,	,	,
10011	451	11	making	make	VBG
10011	451	12	a	a	DT
10011	451	13	light	light	JJ
10011	451	14	batter	batter	NN
10011	451	15	.	.	.
10011	452	1	Grease	grease	VB
10011	452	2	the	the	DT
10011	452	3	waffle	waffle	NN
10011	452	4	irons	iron	NNS
10011	452	5	and	and	CC
10011	452	6	fill	fill	VB
10011	452	7	with	with	IN
10011	452	8	the	the	DT
10011	452	9	batter	batter	NN
10011	452	10	.	.	.
10011	453	1	Bake	bake	VB
10011	453	2	until	until	IN
10011	453	3	a	a	DT
10011	453	4	delicate	delicate	JJ
10011	453	5	brown	brown	NN
10011	453	6	.	.	.
10011	454	1	Remove	remove	VB
10011	454	2	to	to	IN
10011	454	3	a	a	DT
10011	454	4	hot	hot	JJ
10011	454	5	dish	dish	NN
10011	454	6	.	.	.
10011	455	1	Serve	serve	VB
10011	455	2	hot	hot	JJ
10011	455	3	with	with	IN
10011	455	4	powdered	powdered	JJ
10011	455	5	sugar	sugar	NN
10011	455	6	on	on	IN
10011	455	7	top	top	NN
10011	455	8	.	.	.
10011	456	1	21.--Swedish	21.--swedish	CD
10011	456	2	Stewed	Stewed	NNP
10011	456	3	Mutton	Mutton	NNP
10011	456	4	.	.	.
10011	457	1	Season	season	VB
10011	457	2	the	the	DT
10011	457	3	breast	breast	NN
10011	457	4	of	of	IN
10011	457	5	mutton	mutton	NN
10011	457	6	with	with	IN
10011	457	7	salt	salt	NN
10011	457	8	,	,	,
10011	457	9	pepper	pepper	NN
10011	457	10	,	,	,
10011	457	11	thyme	thyme	NNS
10011	457	12	and	and	CC
10011	457	13	mace	mace	NN
10011	457	14	;	;	:
10011	457	15	let	let	VB
10011	457	16	stew	stew	NN
10011	457	17	slowly	slowly	RB
10011	457	18	with	with	IN
10011	457	19	1	1	CD
10011	457	20	onion	onion	NN
10011	457	21	and	and	CC
10011	457	22	2	2	CD
10011	457	23	cloves	clove	NNS
10011	457	24	of	of	IN
10011	457	25	garlic	garlic	NN
10011	457	26	chopped	chop	VBN
10011	457	27	.	.	.
10011	458	1	Add	add	VB
10011	458	2	some	some	DT
10011	458	3	chopped	chop	VBN
10011	458	4	capers	caper	NNS
10011	458	5	and	and	CC
10011	458	6	mushrooms	mushroom	NNS
10011	458	7	;	;	:
10011	458	8	cook	cook	NN
10011	458	9	until	until	IN
10011	458	10	tender	tender	NN
10011	458	11	.	.	.
10011	459	1	Then	then	RB
10011	459	2	thicken	thicken	VB
10011	459	3	the	the	DT
10011	459	4	sauce	sauce	NN
10011	459	5	with	with	IN
10011	459	6	flour	flour	NN
10011	459	7	mixed	mix	VBN
10011	459	8	with	with	IN
10011	459	9	a	a	DT
10011	459	10	glass	glass	NN
10011	459	11	of	of	IN
10011	459	12	wine	wine	NN
10011	459	13	and	and	CC
10011	459	14	boil	boil	VB
10011	459	15	up	up	RP
10011	459	16	.	.	.
10011	460	1	Serve	serve	VB
10011	460	2	hot	hot	JJ
10011	460	3	with	with	IN
10011	460	4	baked	baked	JJ
10011	460	5	turnips	turnip	NNS
10011	460	6	.	.	.
10011	461	1	22.--Swedish	22.--swedish	CD
10011	461	2	Pie	Pie	NNP
10011	461	3	.	.	.
10011	462	1	Make	make	VB
10011	462	2	a	a	DT
10011	462	3	rich	rich	JJ
10011	462	4	pie	pie	NN
10011	462	5	-	-	HYPH
10011	462	6	dough	dough	NN
10011	462	7	;	;	:
10011	462	8	line	line	NN
10011	462	9	a	a	DT
10011	462	10	deep	deep	JJ
10011	462	11	pie	pie	NN
10011	462	12	-	-	HYPH
10011	462	13	dish	dish	NN
10011	462	14	with	with	IN
10011	462	15	the	the	DT
10011	462	16	paste	paste	NN
10011	462	17	and	and	CC
10011	462	18	let	let	VB
10011	462	19	bake	bake	NN
10011	462	20	.	.	.
10011	463	1	Then	then	RB
10011	463	2	fill	fill	VB
10011	463	3	with	with	IN
10011	463	4	chopped	chopped	JJ
10011	463	5	boiled	boil	VBN
10011	463	6	fish	fish	NN
10011	463	7	,	,	,
10011	463	8	oysters	oyster	NNS
10011	463	9	,	,	,
10011	463	10	shrimps	shrimp	VBZ
10011	463	11	and	and	CC
10011	463	12	some	some	DT
10011	463	13	chopped	chop	VBN
10011	463	14	mushrooms	mushroom	NNS
10011	463	15	.	.	.
10011	464	1	Sprinkle	sprinkle	VB
10011	464	2	with	with	IN
10011	464	3	salt	salt	NN
10011	464	4	and	and	CC
10011	464	5	paprica	paprica	NNP
10011	464	6	and	and	CC
10011	464	7	the	the	DT
10011	464	8	grated	grate	VBN
10011	464	9	peel	peel	NN
10011	464	10	of	of	IN
10011	464	11	a	a	DT
10011	464	12	lemon	lemon	NN
10011	464	13	.	.	.
10011	465	1	Pour	pour	VB
10011	465	2	over	over	RB
10011	465	3	1/4	1/4	CD
10011	465	4	cup	cup	NN
10011	465	5	of	of	IN
10011	465	6	melted	melted	JJ
10011	465	7	butter	butter	NN
10011	465	8	and	and	CC
10011	465	9	the	the	DT
10011	465	10	juice	juice	NN
10011	465	11	of	of	IN
10011	465	12	1/2	1/2	CD
10011	465	13	lemon	lemon	NN
10011	465	14	and	and	CC
10011	465	15	a	a	DT
10011	465	16	beaten	beat	VBN
10011	465	17	egg	egg	NN
10011	465	18	.	.	.
10011	466	1	Then	then	RB
10011	466	2	cover	cover	VB
10011	466	3	with	with	IN
10011	466	4	the	the	DT
10011	466	5	dough	dough	NN
10011	466	6	and	and	CC
10011	466	7	let	let	VB
10011	466	8	bake	bake	NN
10011	466	9	until	until	IN
10011	466	10	done	do	VBN
10011	466	11	.	.	.
10011	467	1	Serve	serve	VB
10011	467	2	hot	hot	JJ
10011	467	3	.	.	.
10011	468	1	23.--Greek	23.--greek	CD
10011	468	2	Stuffed	Stuffed	NNP
10011	468	3	Egg	Egg	NNP
10011	468	4	-	-	HYPH
10011	468	5	Plant	Plant	NNP
10011	468	6	.	.	.
10011	469	1	Parboil	Parboil	NNP
10011	469	2	the	the	DT
10011	469	3	egg	egg	NN
10011	469	4	-	-	HYPH
10011	469	5	plant	plant	NN
10011	469	6	and	and	CC
10011	469	7	cut	cut	VBD
10011	469	8	in	in	IN
10011	469	9	half	half	NN
10011	469	10	.	.	.
10011	470	1	Scrape	scrape	VB
10011	470	2	out	out	RP
10011	470	3	some	some	DT
10011	470	4	of	of	IN
10011	470	5	the	the	DT
10011	470	6	inside	inside	NN
10011	470	7	and	and	CC
10011	470	8	chop	chop	VB
10011	470	9	some	some	DT
10011	470	10	cooked	cooked	JJ
10011	470	11	lamb	lamb	NN
10011	470	12	,	,	,
10011	470	13	2	2	CD
10011	470	14	green	green	JJ
10011	470	15	peppers	pepper	NNS
10011	470	16	,	,	,
10011	470	17	1	1	CD
10011	470	18	onion	onion	NN
10011	470	19	,	,	,
10011	470	20	and	and	CC
10011	470	21	2	2	CD
10011	470	22	tomatoes	tomato	NNS
10011	470	23	.	.	.
10011	471	1	Then	then	RB
10011	471	2	mix	mix	VB
10011	471	3	with	with	IN
10011	471	4	a	a	DT
10011	471	5	beaten	beat	VBN
10011	471	6	egg	egg	NN
10011	471	7	,	,	,
10011	471	8	1	1	CD
10011	471	9	tablespoonful	tablespoonful	NN
10011	471	10	of	of	IN
10011	471	11	butter	butter	NN
10011	471	12	,	,	,
10011	471	13	salt	salt	NN
10011	471	14	and	and	CC
10011	471	15	pepper	pepper	NN
10011	471	16	to	to	IN
10011	471	17	taste	taste	NN
10011	471	18	.	.	.
10011	472	1	Fill	fill	VB
10011	472	2	the	the	DT
10011	472	3	halves	half	NNS
10011	472	4	with	with	IN
10011	472	5	the	the	DT
10011	472	6	mixture	mixture	NN
10011	472	7	;	;	:
10011	472	8	sprinkle	sprinkle	VB
10011	472	9	with	with	IN
10011	472	10	bread	bread	NN
10011	472	11	-	-	HYPH
10011	472	12	crumbs	crumb	NNS
10011	472	13	and	and	CC
10011	472	14	bits	bit	NNS
10011	472	15	of	of	IN
10011	472	16	butter	butter	NN
10011	472	17	.	.	.
10011	473	1	Put	put	VB
10011	473	2	in	in	RP
10011	473	3	a	a	DT
10011	473	4	baking	baking	NN
10011	473	5	-	-	HYPH
10011	473	6	dish	dish	NN
10011	473	7	with	with	IN
10011	473	8	a	a	DT
10011	473	9	little	little	JJ
10011	473	10	stock	stock	NN
10011	473	11	and	and	CC
10011	473	12	bake	bake	NN
10011	473	13	.	.	.
10011	474	1	24.--Norwegian	24.--norwegian	CD
10011	474	2	Fish	fish	NN
10011	474	3	Pudding	Pudding	NNP
10011	474	4	.	.	.
10011	475	1	Remove	remove	VB
10011	475	2	the	the	DT
10011	475	3	bones	bone	NNS
10011	475	4	from	from	IN
10011	475	5	a	a	DT
10011	475	6	large	large	JJ
10011	475	7	cooked	cooked	JJ
10011	475	8	fish	fish	NN
10011	475	9	and	and	CC
10011	475	10	chop	chop	NN
10011	475	11	to	to	IN
10011	475	12	a	a	DT
10011	475	13	fine	fine	JJ
10011	475	14	mince	mince	NN
10011	475	15	.	.	.
10011	476	1	Mix	mix	VB
10011	476	2	with	with	IN
10011	476	3	2	2	CD
10011	476	4	beaten	beat	VBN
10011	476	5	eggs	egg	NNS
10011	476	6	,	,	,
10011	476	7	2	2	CD
10011	476	8	tablespoonfuls	tablespoonful	NNS
10011	476	9	of	of	IN
10011	476	10	cream	cream	NN
10011	476	11	,	,	,
10011	476	12	1	1	CD
10011	476	13	tablespoonful	tablespoonful	NN
10011	476	14	of	of	IN
10011	476	15	butter	butter	NN
10011	476	16	,	,	,
10011	476	17	season	season	NN
10011	476	18	with	with	IN
10011	476	19	salt	salt	NN
10011	476	20	,	,	,
10011	476	21	black	black	JJ
10011	476	22	pepper	pepper	NN
10011	476	23	and	and	CC
10011	476	24	1/4	1/4	CD
10011	476	25	teaspoonful	teaspoonful	JJ
10011	476	26	of	of	IN
10011	476	27	paprica	paprica	NNP
10011	476	28	.	.	.
10011	477	1	Beat	beat	VB
10011	477	2	well	well	RB
10011	477	3	together	together	RB
10011	477	4	with	with	IN
10011	477	5	some	some	DT
10011	477	6	bread	bread	NN
10011	477	7	-	-	HYPH
10011	477	8	crumbs	crumb	NNS
10011	477	9	;	;	:
10011	477	10	fill	fill	VB
10011	477	11	a	a	DT
10011	477	12	mold	mold	NN
10011	477	13	with	with	IN
10011	477	14	the	the	DT
10011	477	15	pudding	pudding	NN
10011	477	16	and	and	CC
10011	477	17	let	let	VB
10011	477	18	steam	steam	NN
10011	477	19	one	one	CD
10011	477	20	hour	hour	NN
10011	477	21	;	;	:
10011	477	22	then	then	RB
10011	477	23	boil	boil	VB
10011	477	24	the	the	DT
10011	477	25	sauce	sauce	NN
10011	477	26	in	in	IN
10011	477	27	which	which	WDT
10011	477	28	the	the	DT
10011	477	29	fish	fish	NN
10011	477	30	was	be	VBD
10011	477	31	cooked	cook	VBN
10011	477	32	,	,	,
10011	477	33	add	add	VB
10011	477	34	1	1	CD
10011	477	35	tablespoonful	tablespoonful	NN
10011	477	36	of	of	IN
10011	477	37	butter	butter	NN
10011	477	38	,	,	,
10011	477	39	chopped	chop	VBD
10011	477	40	parsley	parsley	NN
10011	477	41	and	and	CC
10011	477	42	chopped	chop	VBD
10011	477	43	onion	onion	NN
10011	477	44	.	.	.
10011	478	1	Season	season	NN
10011	478	2	highly	highly	RB
10011	478	3	;	;	:
10011	478	4	boil	boil	VB
10011	478	5	and	and	CC
10011	478	6	serve	serve	VB
10011	478	7	with	with	IN
10011	478	8	the	the	DT
10011	478	9	pudding	pudding	NN
10011	478	10	.	.	.
10011	479	1	25.--Japanese	25.--japanese	CD
10011	479	2	Eggs	egg	NNS
10011	479	3	.	.	.
10011	480	1	Cook	cook	VB
10011	480	2	some	some	DT
10011	480	3	rice	rice	NN
10011	480	4	in	in	IN
10011	480	5	a	a	DT
10011	480	6	rich	rich	JJ
10011	480	7	chicken	chicken	NN
10011	480	8	stock	stock	NN
10011	480	9	;	;	:
10011	480	10	place	place	NN
10011	480	11	on	on	IN
10011	480	12	a	a	DT
10011	480	13	platter	platter	NN
10011	480	14	.	.	.
10011	481	1	Fry	Fry	NNP
10011	481	2	6	6	CD
10011	481	3	eggs	egg	NNS
10011	481	4	and	and	CC
10011	481	5	trim	trim	VB
10011	481	6	neatly	neatly	RB
10011	481	7	;	;	:
10011	481	8	sprinkle	sprinkle	VB
10011	481	9	with	with	IN
10011	481	10	salt	salt	NN
10011	481	11	,	,	,
10011	481	12	black	black	JJ
10011	481	13	pepper	pepper	NN
10011	481	14	,	,	,
10011	481	15	chopped	chop	VBD
10011	481	16	parsley	parsley	NN
10011	481	17	and	and	CC
10011	481	18	lemon	lemon	NN
10011	481	19	-	-	HYPH
10011	481	20	juice	juice	NN
10011	481	21	.	.	.
10011	482	1	Put	put	VB
10011	482	2	the	the	DT
10011	482	3	eggs	egg	NNS
10011	482	4	on	on	IN
10011	482	5	the	the	DT
10011	482	6	rice	rice	NN
10011	482	7	and	and	CC
10011	482	8	pour	pour	VB
10011	482	9	a	a	DT
10011	482	10	little	little	JJ
10011	482	11	hot	hot	JJ
10011	482	12	tomato	tomato	NN
10011	482	13	-	-	HYPH
10011	482	14	sauce	sauce	NN
10011	482	15	over	over	IN
10011	482	16	the	the	DT
10011	482	17	base	base	NN
10011	482	18	of	of	IN
10011	482	19	the	the	DT
10011	482	20	platter	platter	NN
10011	482	21	and	and	CC
10011	482	22	serve	serve	VBP
10011	482	23	.	.	.
10011	483	1	26.--Jewish	26.--jewish	CD
10011	483	2	Stewed	Stewed	NNP
10011	483	3	Brisket	Brisket	NNP
10011	483	4	.	.	.
10011	484	1	Boil	Boil	NNP
10011	484	2	beef	beef	NN
10011	484	3	brisket	brisket	NN
10011	484	4	until	until	IN
10011	484	5	tender	tender	NN
10011	484	6	,	,	,
10011	484	7	and	and	CC
10011	484	8	slice	slice	VB
10011	484	9	thin	thin	JJ
10011	484	10	.	.	.
10011	485	1	Heat	heat	NN
10011	485	2	2	2	CD
10011	485	3	tablespoonfuls	tablespoonful	NNS
10011	485	4	of	of	IN
10011	485	5	butter	butter	NN
10011	485	6	;	;	:
10011	485	7	add	add	VB
10011	485	8	1	1	CD
10011	485	9	chopped	chop	VBN
10011	485	10	onion	onion	NN
10011	485	11	.	.	.
10011	486	1	Stir	stir	VB
10011	486	2	in	in	IN
10011	486	3	1	1	CD
10011	486	4	tablespoonful	tablespoonful	NN
10011	486	5	of	of	IN
10011	486	6	flour	flour	NN
10011	486	7	until	until	IN
10011	486	8	brown	brown	NNP
10011	486	9	.	.	.
10011	487	1	Add	add	VB
10011	487	2	the	the	DT
10011	487	3	water	water	NN
10011	487	4	in	in	IN
10011	487	5	which	which	WDT
10011	487	6	the	the	DT
10011	487	7	meat	meat	NN
10011	487	8	was	be	VBD
10011	487	9	cooked	cook	VBN
10011	487	10	,	,	,
10011	487	11	1/2	1/2	CD
10011	487	12	cup	cup	NN
10011	487	13	of	of	IN
10011	487	14	raisins	raisin	NNS
10011	487	15	,	,	,
10011	487	16	1/2	1/2	CD
10011	487	17	cup	cup	NN
10011	487	18	of	of	IN
10011	487	19	vinegar	vinegar	NN
10011	487	20	,	,	,
10011	487	21	1	1	CD
10011	487	22	tablespoonful	tablespoonful	JJ
10011	487	23	of	of	IN
10011	487	24	brown	brown	JJ
10011	487	25	sugar	sugar	NN
10011	487	26	and	and	CC
10011	487	27	some	some	DT
10011	487	28	cinnamon	cinnamon	NN
10011	487	29	and	and	CC
10011	487	30	1	1	CD
10011	487	31	carrot	carrot	NNS
10011	487	32	sliced	slice	VBN
10011	487	33	thin	thin	JJ
10011	487	34	,	,	,
10011	487	35	salt	salt	NN
10011	487	36	,	,	,
10011	487	37	pepper	pepper	NN
10011	487	38	and	and	CC
10011	487	39	a	a	DT
10011	487	40	few	few	JJ
10011	487	41	cloves	clove	NNS
10011	487	42	.	.	.
10011	488	1	Let	let	VB
10011	488	2	boil	boil	NN
10011	488	3	.	.	.
10011	489	1	Add	add	VB
10011	489	2	the	the	DT
10011	489	3	brisket	brisket	NN
10011	489	4	and	and	CC
10011	489	5	simmer	simmer	JJ
10011	489	6	fifteen	fifteen	CD
10011	489	7	minutes	minute	NNS
10011	489	8	.	.	.
10011	490	1	Serve	serve	VB
10011	490	2	hot	hot	JJ
10011	490	3	or	or	CC
10011	490	4	cold	cold	JJ
10011	490	5	.	.	.
10011	491	1	27.--Hungarian	27.--hungarian	CD
10011	491	2	Fruit	Fruit	NNP
10011	491	3	Roll	Roll	NNP
10011	491	4	.	.	.
10011	492	1	Make	make	VB
10011	492	2	a	a	DT
10011	492	3	pie	pie	NN
10011	492	4	-	-	HYPH
10011	492	5	dough	dough	NN
10011	492	6	.	.	.
10011	493	1	Roll	roll	VB
10011	493	2	out	out	RP
10011	493	3	and	and	CC
10011	493	4	spread	spread	VBD
10011	493	5	with	with	IN
10011	493	6	melted	melted	JJ
10011	493	7	butter	butter	NN
10011	493	8	,	,	,
10011	493	9	raisins	raisin	NNS
10011	493	10	,	,	,
10011	493	11	currants	currant	NNS
10011	493	12	,	,	,
10011	493	13	chopped	chop	VBN
10011	493	14	apples	apple	NNS
10011	493	15	,	,	,
10011	493	16	nuts	nut	NNS
10011	493	17	and	and	CC
10011	493	18	shredded	shredded	JJ
10011	493	19	citron	citron	NN
10011	493	20	.	.	.
10011	494	1	Cover	cover	VB
10011	494	2	well	well	RB
10011	494	3	with	with	IN
10011	494	4	brown	brown	JJ
10011	494	5	sugar	sugar	NN
10011	494	6	and	and	CC
10011	494	7	sprinkle	sprinkle	VB
10011	494	8	with	with	IN
10011	494	9	cinnamon	cinnamon	NN
10011	494	10	and	and	CC
10011	494	11	the	the	DT
10011	494	12	grated	grate	VBN
10011	494	13	peel	peel	NN
10011	494	14	of	of	IN
10011	494	15	a	a	DT
10011	494	16	lemon	lemon	NN
10011	494	17	.	.	.
10011	495	1	Roll	roll	VB
10011	495	2	up	up	RP
10011	495	3	the	the	DT
10011	495	4	dough	dough	NN
10011	495	5	.	.	.
10011	496	1	Lay	Lay	NNP
10011	496	2	in	in	IN
10011	496	3	a	a	DT
10011	496	4	buttered	butter	VBN
10011	496	5	baking	baking	NN
10011	496	6	-	-	HYPH
10011	496	7	pan	pan	NNP
10011	496	8	.	.	.
10011	497	1	Rub	rub	VB
10011	497	2	the	the	DT
10011	497	3	top	top	NN
10011	497	4	well	well	RB
10011	497	5	with	with	IN
10011	497	6	melted	melted	JJ
10011	497	7	butter	butter	NN
10011	497	8	and	and	CC
10011	497	9	let	let	VB
10011	497	10	bake	bake	NN
10011	497	11	until	until	IN
10011	497	12	brown	brown	NNP
10011	497	13	.	.	.
10011	498	1	Serve	serve	VB
10011	498	2	with	with	IN
10011	498	3	wine	wine	NN
10011	498	4	sauce	sauce	NN
10011	498	5	.	.	.
10011	499	1	28.--Dutch	28.--dutch	CD
10011	499	2	Stewed	stewed	JJ
10011	499	3	Fish	fish	NN
10011	499	4	.	.	.
10011	500	1	Cook	cook	VB
10011	500	2	a	a	DT
10011	500	3	large	large	JJ
10011	500	4	fish	fish	NN
10011	500	5	with	with	IN
10011	500	6	1	1	CD
10011	500	7	onion	onion	NN
10011	500	8	,	,	,
10011	500	9	2	2	CD
10011	500	10	stalks	stalk	NNS
10011	500	11	of	of	IN
10011	500	12	celery	celery	NN
10011	500	13	,	,	,
10011	500	14	parsley	parsley	NN
10011	500	15	,	,	,
10011	500	16	a	a	DT
10011	500	17	tablespoonful	tablespoonful	NN
10011	500	18	of	of	IN
10011	500	19	butter	butter	NN
10011	500	20	,	,	,
10011	500	21	salt	salt	NN
10011	500	22	and	and	CC
10011	500	23	pepper	pepper	NN
10011	500	24	until	until	IN
10011	500	25	done	do	VBN
10011	500	26	.	.	.
10011	501	1	Remove	remove	VB
10011	501	2	fish	fish	NN
10011	501	3	to	to	IN
10011	501	4	a	a	DT
10011	501	5	platter	platter	NN
10011	501	6	.	.	.
10011	502	1	Add	add	NN
10011	502	2	2	2	CD
10011	502	3	chopped	chop	VBN
10011	502	4	pickles	pickle	NNS
10011	502	5	,	,	,
10011	502	6	the	the	DT
10011	502	7	juice	juice	NN
10011	502	8	and	and	CC
10011	502	9	rind	rind	NN
10011	502	10	of	of	IN
10011	502	11	a	a	DT
10011	502	12	lemon	lemon	NN
10011	502	13	,	,	,
10011	502	14	1/2	1/2	CD
10011	502	15	cup	cup	NN
10011	502	16	of	of	IN
10011	502	17	vinegar	vinegar	NN
10011	502	18	.	.	.
10011	503	1	Mash	mash	VB
10011	503	2	the	the	DT
10011	503	3	yolks	yolk	NNS
10011	503	4	of	of	IN
10011	503	5	2	2	CD
10011	503	6	boiled	boil	VBN
10011	503	7	eggs	egg	NNS
10011	503	8	with	with	IN
10011	503	9	1	1	CD
10011	503	10	raw	raw	JJ
10011	503	11	egg	egg	NN
10011	503	12	,	,	,
10011	503	13	a	a	DT
10011	503	14	teaspoonful	teaspoonful	NN
10011	503	15	of	of	IN
10011	503	16	prepared	prepared	JJ
10011	503	17	mustard	mustard	NN
10011	503	18	and	and	CC
10011	503	19	a	a	DT
10011	503	20	tablespoonful	tablespoonful	NN
10011	503	21	of	of	IN
10011	503	22	butter	butter	NN
10011	503	23	.	.	.
10011	504	1	Add	add	VB
10011	504	2	to	to	IN
10011	504	3	the	the	DT
10011	504	4	sauce	sauce	NN
10011	504	5	and	and	CC
10011	504	6	boil	boil	NN
10011	504	7	.	.	.
10011	505	1	Lay	lay	VB
10011	505	2	the	the	DT
10011	505	3	fish	fish	NN
10011	505	4	in	in	IN
10011	505	5	the	the	DT
10011	505	6	boiling	boiling	NN
10011	505	7	sauce	sauce	NN
10011	505	8	ten	ten	CD
10011	505	9	minutes	minute	NNS
10011	505	10	;	;	:
10011	505	11	then	then	RB
10011	505	12	serve	serve	VB
10011	505	13	.	.	.
10011	506	1	29.--Belgian	29.--belgian	CD
10011	506	2	Lamb	Lamb	NNP
10011	506	3	Chops	Chops	NNPS
10011	506	4	.	.	.
10011	507	1	Season	Season	NNP
10011	507	2	lamb	lamb	NN
10011	507	3	chops	chop	NNS
10011	507	4	;	;	:
10011	507	5	dredge	dredge	VB
10011	507	6	with	with	IN
10011	507	7	flour	flour	NN
10011	507	8	and	and	CC
10011	507	9	fry	fry	NN
10011	507	10	until	until	IN
10011	507	11	brown	brown	JJ
10011	507	12	;	;	:
10011	507	13	keep	keep	VB
10011	507	14	hot	hot	JJ
10011	507	15	.	.	.
10011	508	1	Fry	Fry	NNP
10011	508	2	1	1	CD
10011	508	3	chopped	chop	VBD
10011	508	4	onion	onion	NN
10011	508	5	and	and	CC
10011	508	6	1	1	CD
10011	508	7	small	small	JJ
10011	508	8	carrot	carrot	NN
10011	508	9	in	in	IN
10011	508	10	two	two	CD
10011	508	11	tablespoonfuls	tablespoonful	NNS
10011	508	12	of	of	IN
10011	508	13	butter	butter	NN
10011	508	14	.	.	.
10011	509	1	Add	add	VB
10011	509	2	1	1	CD
10011	509	3	tablespoonful	tablespoonful	NN
10011	509	4	of	of	IN
10011	509	5	flour	flour	NN
10011	509	6	;	;	:
10011	509	7	stir	stir	VB
10011	509	8	until	until	IN
10011	509	9	light	light	NN
10011	509	10	brown	brown	NNP
10011	509	11	.	.	.
10011	510	1	Add	add	VB
10011	510	2	1/2	1/2	CD
10011	510	3	cup	cup	NN
10011	510	4	of	of	IN
10011	510	5	water	water	NN
10011	510	6	;	;	:
10011	510	7	let	let	VB
10011	510	8	boil	boil	VB
10011	510	9	well	well	RB
10011	510	10	;	;	:
10011	510	11	add	add	VB
10011	510	12	parsley	parsley	NNP
10011	510	13	,	,	,
10011	510	14	a	a	DT
10011	510	15	few	few	JJ
10011	510	16	cloves	clove	NNS
10011	510	17	and	and	CC
10011	510	18	peppercorns	peppercorn	NNS
10011	510	19	,	,	,
10011	510	20	salt	salt	NN
10011	510	21	and	and	CC
10011	510	22	pepper	pepper	NN
10011	510	23	and	and	CC
10011	510	24	1	1	CD
10011	510	25	bay	bay	NN
10011	510	26	-	-	HYPH
10011	510	27	leaf	leaf	NN
10011	510	28	minced	mince	VBN
10011	510	29	fine	fine	RB
10011	510	30	.	.	.
10011	511	1	Boil	Boil	NNP
10011	511	2	well	well	RB
10011	511	3	.	.	.
10011	512	1	Add	add	NN
10011	512	2	1	1	CD
10011	512	3	glass	glass	NN
10011	512	4	of	of	IN
10011	512	5	claret	claret	NN
10011	512	6	;	;	:
10011	512	7	then	then	RB
10011	512	8	pour	pour	VB
10011	512	9	the	the	DT
10011	512	10	sauce	sauce	NN
10011	512	11	hot	hot	JJ
10011	512	12	over	over	IN
10011	512	13	the	the	DT
10011	512	14	chops	chop	NNS
10011	512	15	,	,	,
10011	512	16	and	and	CC
10011	512	17	garnish	garnish	VBP
10011	512	18	with	with	IN
10011	512	19	French	french	JJ
10011	512	20	peas	pea	NNS
10011	512	21	.	.	.
10011	513	1	30.--Austrian	30.--Austrian	NNP
10011	513	2	Apple	Apple	NNP
10011	513	3	Omelet	Omelet	NNP
10011	513	4	.	.	.
10011	514	1	Peel	peel	NN
10011	514	2	,	,	,
10011	514	3	core	core	NN
10011	514	4	and	and	CC
10011	514	5	slice	slice	VB
10011	514	6	some	some	DT
10011	514	7	apples	apple	NNS
10011	514	8	very	very	RB
10011	514	9	thin	thin	JJ
10011	514	10	.	.	.
10011	515	1	Heat	heat	NN
10011	515	2	1	1	CD
10011	515	3	large	large	JJ
10011	515	4	tablespoonful	tablespoonful	NN
10011	515	5	of	of	IN
10011	515	6	butter	butter	NN
10011	515	7	in	in	IN
10011	515	8	a	a	DT
10011	515	9	frying	frying	JJ
10011	515	10	-	-	HYPH
10011	515	11	pan	pan	NN
10011	515	12	;	;	:
10011	515	13	put	put	VBN
10011	515	14	in	in	IN
10011	515	15	the	the	DT
10011	515	16	apples	apple	NNS
10011	515	17	and	and	CC
10011	515	18	let	let	VB
10011	515	19	them	-PRON-	PRP
10011	515	20	steam	steam	VB
10011	515	21	until	until	IN
10011	515	22	tender	tender	NN
10011	515	23	.	.	.
10011	516	1	Make	make	VB
10011	516	2	an	an	DT
10011	516	3	egg	egg	NN
10011	516	4	omelet	omelet	NN
10011	516	5	batter	batter	NN
10011	516	6	;	;	:
10011	516	7	sweeten	sweeten	RB
10011	516	8	to	to	TO
10011	516	9	taste	taste	VB
10011	516	10	and	and	CC
10011	516	11	pour	pour	VB
10011	516	12	over	over	IN
10011	516	13	the	the	DT
10011	516	14	apples	apple	NNS
10011	516	15	;	;	:
10011	516	16	let	let	VB
10011	516	17	cook	cook	NN
10011	516	18	until	until	IN
10011	516	19	set	set	VB
10011	516	20	.	.	.
10011	517	1	Cover	cover	VB
10011	517	2	thickly	thickly	RB
10011	517	3	with	with	IN
10011	517	4	sugar	sugar	NN
10011	517	5	and	and	CC
10011	517	6	sprinkle	sprinkle	VB
10011	517	7	with	with	IN
10011	517	8	cinnamon	cinnamon	NN
10011	517	9	.	.	.
10011	518	1	Serve	serve	VB
10011	518	2	hot	hot	JJ
10011	518	3	with	with	IN
10011	518	4	wine	wine	NN
10011	518	5	sauce	sauce	NN
10011	518	6	.	.	.
10011	519	1	31.--Fish	31.--Fish	NNP
10011	519	2	a	a	FW
10011	519	3	la	la	NNP
10011	519	4	Normandie	Normandie	NNP
10011	519	5	.	.	.
10011	520	1	Boil	Boil	NNP
10011	520	2	a	a	DT
10011	520	3	trout	trout	NN
10011	520	4	well	well	RB
10011	520	5	seasoned	seasoned	JJ
10011	520	6	;	;	:
10011	520	7	add	add	VB
10011	520	8	1	1	CD
10011	520	9	sliced	sliced	JJ
10011	520	10	onion	onion	NN
10011	520	11	,	,	,
10011	520	12	1	1	CD
10011	520	13	carrot	carrot	NN
10011	520	14	chopped	chop	VBD
10011	520	15	,	,	,
10011	520	16	2	2	CD
10011	520	17	sprigs	sprig	NNS
10011	520	18	of	of	IN
10011	520	19	parsley	parsley	NN
10011	520	20	and	and	CC
10011	520	21	1	1	CD
10011	520	22	bay	bay	NN
10011	520	23	-	-	HYPH
10011	520	24	leaf	leaf	NN
10011	520	25	,	,	,
10011	520	26	a	a	DT
10011	520	27	few	few	JJ
10011	520	28	peppercorns	peppercorn	NNS
10011	520	29	and	and	CC
10011	520	30	1	1	CD
10011	520	31	tablespoonful	tablespoonful	JJ
10011	520	32	of	of	IN
10011	520	33	butter	butter	NN
10011	520	34	.	.	.
10011	521	1	When	when	WRB
10011	521	2	done	do	VBN
10011	521	3	,	,	,
10011	521	4	beat	beat	VBD
10011	521	5	the	the	DT
10011	521	6	yolks	yolk	NNS
10011	521	7	of	of	IN
10011	521	8	2	2	CD
10011	521	9	eggs	egg	NNS
10011	521	10	with	with	IN
10011	521	11	a	a	DT
10011	521	12	little	little	JJ
10011	521	13	cream	cream	NN
10011	521	14	;	;	:
10011	521	15	add	add	VB
10011	521	16	salt	salt	NN
10011	521	17	and	and	CC
10011	521	18	a	a	DT
10011	521	19	pinch	pinch	NN
10011	521	20	of	of	IN
10011	521	21	cayenne	cayenne	NN
10011	521	22	.	.	.
10011	522	1	Remove	remove	VB
10011	522	2	the	the	DT
10011	522	3	fish	fish	NN
10011	522	4	to	to	IN
10011	522	5	a	a	DT
10011	522	6	platter	platter	NN
10011	522	7	.	.	.
10011	523	1	Mix	mix	VB
10011	523	2	the	the	DT
10011	523	3	egg	egg	NN
10011	523	4	sauce	sauce	NN
10011	523	5	with	with	IN
10011	523	6	the	the	DT
10011	523	7	water	water	NN
10011	523	8	in	in	IN
10011	523	9	which	which	WDT
10011	523	10	the	the	DT
10011	523	11	fish	fish	NN
10011	523	12	was	be	VBD
10011	523	13	cooked	cook	VBN
10011	523	14	;	;	:
10011	523	15	add	add	VB
10011	523	16	1/2	1/2	CD
10011	523	17	cup	cup	NN
10011	523	18	of	of	IN
10011	523	19	cream	cream	NN
10011	523	20	.	.	.
10011	524	1	Let	let	VB
10011	524	2	get	get	VB
10011	524	3	very	very	RB
10011	524	4	hot	hot	JJ
10011	524	5	and	and	CC
10011	524	6	pour	pour	VB
10011	524	7	over	over	IN
10011	524	8	the	the	DT
10011	524	9	fish	fish	NN
10011	524	10	.	.	.
10011	525	1	Garnish	garnish	VB
10011	525	2	with	with	IN
10011	525	3	parsley	parsley	NN
10011	525	4	.	.	.
10011	526	1	Serve	serve	VB
10011	526	2	hot	hot	JJ
10011	526	3	.	.	.
10011	527	1	_	_	NNP
10011	527	2	APRIL	APRIL	NNP
10011	527	3	.	.	.
10011	527	4	_	_	NNP
10011	527	5	1.--Italian	1.--Italian	NNP
10011	527	6	Tongue	Tongue	NNP
10011	527	7	.	.	.
10011	528	1	Boil	boil	VB
10011	528	2	a	a	DT
10011	528	3	beef	beef	NN
10011	528	4	tongue	tongue	NN
10011	528	5	until	until	IN
10011	528	6	tender	tender	NN
10011	528	7	;	;	:
10011	528	8	skin	skin	NN
10011	528	9	and	and	CC
10011	528	10	slice	slice	VB
10011	528	11	thin	thin	RB
10011	528	12	.	.	.
10011	529	1	Heat	heat	NN
10011	529	2	2	2	CD
10011	529	3	tablespoonfuls	tablespoonful	NNS
10011	529	4	of	of	IN
10011	529	5	butter	butter	NN
10011	529	6	.	.	.
10011	530	1	Add	add	NN
10011	530	2	1	1	CD
10011	530	3	chopped	chop	VBD
10011	530	4	onion	onion	NN
10011	530	5	and	and	CC
10011	530	6	2	2	CD
10011	530	7	cloves	clove	NNS
10011	530	8	of	of	IN
10011	530	9	garlic	garlic	JJ
10011	530	10	minced	mince	VBN
10011	530	11	fine	fine	JJ
10011	530	12	.	.	.
10011	531	1	Stir	stir	VB
10011	531	2	in	in	IN
10011	531	3	1	1	CD
10011	531	4	tablespoonful	tablespoonful	NN
10011	531	5	of	of	IN
10011	531	6	flour	flour	NN
10011	531	7	until	until	IN
10011	531	8	brown	brown	NNP
10011	531	9	;	;	:
10011	531	10	add	add	VB
10011	531	11	a	a	DT
10011	531	12	little	little	JJ
10011	531	13	water	water	NN
10011	531	14	,	,	,
10011	531	15	1	1	CD
10011	531	16	cup	cup	NN
10011	531	17	of	of	IN
10011	531	18	tomato	tomato	NN
10011	531	19	-	-	HYPH
10011	531	20	sauce	sauce	NN
10011	531	21	,	,	,
10011	531	22	1/2	1/2	CD
10011	531	23	cup	cup	NN
10011	531	24	chopped	chop	VBN
10011	531	25	mushrooms	mushroom	NNS
10011	531	26	,	,	,
10011	531	27	lemon	lemon	NN
10011	531	28	-	-	HYPH
10011	531	29	juice	juice	NN
10011	531	30	,	,	,
10011	531	31	salt	salt	NN
10011	531	32	and	and	CC
10011	531	33	pepper	pepper	NN
10011	531	34	to	to	IN
10011	531	35	taste	taste	NN
10011	531	36	.	.	.
10011	532	1	Let	let	VB
10011	532	2	boil	boil	NN
10011	532	3	.	.	.
10011	533	1	Add	add	VB
10011	533	2	the	the	DT
10011	533	3	sliced	sliced	JJ
10011	533	4	tongue	tongue	NN
10011	533	5	,	,	,
10011	533	6	and	and	CC
10011	533	7	1/2	1/2	CD
10011	533	8	glass	glass	NN
10011	533	9	of	of	IN
10011	533	10	sherry	sherry	NN
10011	533	11	wine	wine	NN
10011	533	12	.	.	.
10011	534	1	Simmer	simmer	JJ
10011	534	2	ten	ten	CD
10011	534	3	minutes	minute	NNS
10011	534	4	.	.	.
10011	535	1	Serve	serve	VB
10011	535	2	with	with	IN
10011	535	3	baked	baked	JJ
10011	535	4	macaroni	macaroni	NNP
10011	535	5	.	.	.
10011	536	1	2.--German	2.--german	CD
10011	536	2	Prune	Prune	NNP
10011	536	3	Pudding	Pudding	NNP
10011	536	4	.	.	.
10011	537	1	Cook	cook	NN
10011	537	2	1	1	CD
10011	537	3	pound	pound	NN
10011	537	4	of	of	IN
10011	537	5	prunes	prune	NNS
10011	537	6	in	in	IN
10011	537	7	a	a	DT
10011	537	8	large	large	JJ
10011	537	9	saucepan	saucepan	NN
10011	537	10	with	with	IN
10011	537	11	sliced	sliced	JJ
10011	537	12	lemon	lemon	NN
10011	537	13	,	,	,
10011	537	14	a	a	DT
10011	537	15	piece	piece	NN
10011	537	16	of	of	IN
10011	537	17	stick	stick	NNP
10011	537	18	cinnamon	cinnamon	NNP
10011	537	19	and	and	CC
10011	537	20	brown	brown	JJ
10011	537	21	sugar	sugar	NN
10011	537	22	.	.	.
10011	538	1	Soak	soak	VB
10011	538	2	1/2	1/2	CD
10011	538	3	loaf	loaf	NN
10011	538	4	of	of	IN
10011	538	5	bread	bread	NN
10011	538	6	in	in	IN
10011	538	7	water	water	NN
10011	538	8	;	;	:
10011	538	9	press	press	VB
10011	538	10	out	out	RP
10011	538	11	dry	dry	JJ
10011	538	12	.	.	.
10011	539	1	Add	add	VB
10011	539	2	3	3	CD
10011	539	3	eggs	egg	NNS
10011	539	4	,	,	,
10011	539	5	1/4	1/4	CD
10011	539	6	teaspoonful	teaspoonful	JJ
10011	539	7	each	each	DT
10011	539	8	of	of	IN
10011	539	9	cinnamon	cinnamon	NN
10011	539	10	,	,	,
10011	539	11	cloves	clove	NNS
10011	539	12	and	and	CC
10011	539	13	allspice	allspice	NN
10011	539	14	.	.	.
10011	540	1	Add	add	VB
10011	540	2	flour	flour	NN
10011	540	3	sifted	sift	VBN
10011	540	4	with	with	IN
10011	540	5	a	a	DT
10011	540	6	teaspoonful	teaspoonful	NN
10011	540	7	of	of	IN
10011	540	8	baking	baking	NN
10011	540	9	-	-	HYPH
10011	540	10	powder	powder	NN
10011	540	11	.	.	.
10011	541	1	Make	make	VB
10011	541	2	into	into	IN
10011	541	3	a	a	DT
10011	541	4	large	large	JJ
10011	541	5	roll	roll	NN
10011	541	6	;	;	:
10011	541	7	place	place	NN
10011	541	8	in	in	IN
10011	541	9	the	the	DT
10011	541	10	centre	centre	NN
10011	541	11	of	of	IN
10011	541	12	the	the	DT
10011	541	13	prunes	prune	NNS
10011	541	14	;	;	:
10011	541	15	cover	cover	VBP
10011	541	16	with	with	IN
10011	541	17	brown	brown	JJ
10011	541	18	sugar	sugar	NN
10011	541	19	and	and	CC
10011	541	20	a	a	DT
10011	541	21	tablespoonful	tablespoonful	NN
10011	541	22	of	of	IN
10011	541	23	molasses	molasse	NNS
10011	541	24	and	and	CC
10011	541	25	put	put	VBD
10011	541	26	in	in	IN
10011	541	27	the	the	DT
10011	541	28	oven	oven	NN
10011	541	29	to	to	TO
10011	541	30	bake	bake	VB
10011	541	31	until	until	IN
10011	541	32	done	do	VBN
10011	541	33	.	.	.
10011	542	1	Serve	serve	VB
10011	542	2	hot	hot	JJ
10011	542	3	or	or	CC
10011	542	4	cold	cold	JJ
10011	542	5	.	.	.
10011	543	1	3.--Swiss	3.--swiss	CD
10011	543	2	Pot	Pot	NNP
10011	543	3	Roast	Roast	NNP
10011	543	4	.	.	.
10011	544	1	Season	season	VB
10011	544	2	a	a	DT
10011	544	3	breast	breast	NN
10011	544	4	of	of	IN
10011	544	5	veal	veal	NN
10011	544	6	with	with	IN
10011	544	7	salt	salt	NN
10011	544	8	,	,	,
10011	544	9	pepper	pepper	NN
10011	544	10	and	and	CC
10011	544	11	ginger	ginger	NN
10011	544	12	.	.	.
10011	545	1	Heat	heat	VB
10011	545	2	a	a	DT
10011	545	3	cupful	cupful	NN
10011	545	4	of	of	IN
10011	545	5	dripping	drip	VBG
10011	545	6	;	;	:
10011	545	7	lay	lay	VB
10011	545	8	the	the	DT
10011	545	9	meat	meat	NN
10011	545	10	in	in	IN
10011	545	11	the	the	DT
10011	545	12	stew	stew	NN
10011	545	13	-	-	HYPH
10011	545	14	pan	pan	NN
10011	545	15	with	with	IN
10011	545	16	the	the	DT
10011	545	17	dripping	dripping	JJ
10011	545	18	,	,	,
10011	545	19	1	1	CD
10011	545	20	onion	onion	NN
10011	545	21	,	,	,
10011	545	22	some	some	DT
10011	545	23	celery	celery	JJ
10011	545	24	seed	seed	NN
10011	545	25	,	,	,
10011	545	26	carroway	carroway	NN
10011	545	27	seed	seed	NN
10011	545	28	,	,	,
10011	545	29	a	a	DT
10011	545	30	few	few	JJ
10011	545	31	peppercorns	peppercorns	NNPS
10011	545	32	and	and	CC
10011	545	33	parsley	parsley	NN
10011	545	34	.	.	.
10011	546	1	Cover	cover	VB
10011	546	2	and	and	CC
10011	546	3	let	let	VB
10011	546	4	stew	stew	NN
10011	546	5	slowly	slowly	RB
10011	546	6	until	until	IN
10011	546	7	nearly	nearly	RB
10011	546	8	done	do	VBN
10011	546	9	;	;	:
10011	546	10	then	then	RB
10011	546	11	add	add	VB
10011	546	12	1	1	CD
10011	546	13	cup	cup	NN
10011	546	14	of	of	IN
10011	546	15	tomato	tomato	NN
10011	546	16	-	-	HYPH
10011	546	17	sauce	sauce	NN
10011	546	18	and	and	CC
10011	546	19	cook	cook	VB
10011	546	20	slowly	slowly	RB
10011	546	21	until	until	IN
10011	546	22	tender	tender	NN
10011	546	23	.	.	.
10011	547	1	Serve	serve	VB
10011	547	2	with	with	IN
10011	547	3	baked	baked	JJ
10011	547	4	potatoes	potato	NNS
10011	547	5	.	.	.
10011	548	1	4.--Mushrooms	4.--mushrooms	CD
10011	548	2	a	a	DT
10011	548	3	la	la	NNP
10011	548	4	Bordelaise	Bordelaise	NNP
10011	548	5	.	.	.
10011	549	1	Drain	drain	NN
10011	549	2	1	1	CD
10011	549	3	can	can	NN
10011	549	4	of	of	IN
10011	549	5	mushrooms	mushroom	NNS
10011	549	6	;	;	:
10011	549	7	chop	chop	NNP
10011	549	8	6	6	CD
10011	549	9	shallots	shallot	NNS
10011	549	10	very	very	RB
10011	549	11	fine	fine	JJ
10011	549	12	and	and	CC
10011	549	13	sauté	sauté	JJ
10011	549	14	in	in	IN
10011	549	15	1	1	CD
10011	549	16	tablespoonful	tablespoonful	NN
10011	549	17	of	of	IN
10011	549	18	butter	butter	NN
10011	549	19	.	.	.
10011	550	1	Add	add	VB
10011	550	2	the	the	DT
10011	550	3	chopped	chop	VBN
10011	550	4	mushrooms	mushroom	NNS
10011	550	5	;	;	:
10011	550	6	sprinkle	sprinkle	VB
10011	550	7	with	with	IN
10011	550	8	salt	salt	NN
10011	550	9	,	,	,
10011	550	10	pepper	pepper	NN
10011	550	11	,	,	,
10011	550	12	some	some	DT
10011	550	13	chopped	chop	VBN
10011	550	14	parsley	parsley	NN
10011	550	15	and	and	CC
10011	550	16	1	1	CD
10011	550	17	minced	mince	VBN
10011	550	18	bay	bay	NN
10011	550	19	-	-	HYPH
10011	550	20	leaf	leaf	NN
10011	550	21	.	.	.
10011	551	1	Let	let	VB
10011	551	2	cook	cook	VB
10011	551	3	ten	ten	CD
10011	551	4	minutes	minute	NNS
10011	551	5	with	with	IN
10011	551	6	1/2	1/2	CD
10011	551	7	glass	glass	NN
10011	551	8	of	of	IN
10011	551	9	sherry	sherry	NN
10011	551	10	wine	wine	NN
10011	551	11	.	.	.
10011	552	1	Serve	serve	VB
10011	552	2	hot	hot	JJ
10011	552	3	on	on	IN
10011	552	4	slices	slice	NNS
10011	552	5	of	of	IN
10011	552	6	French	french	JJ
10011	552	7	toast	toast	NN
10011	552	8	.	.	.
10011	553	1	5.--Turkish	5.--Turkish	NNP
10011	553	2	Soup	Soup	NNP
10011	553	3	.	.	.
10011	554	1	Season	season	NN
10011	554	2	and	and	CC
10011	554	3	fry	fry	VB
10011	554	4	some	some	DT
10011	554	5	lamb	lamb	NN
10011	554	6	chops	chop	NNS
10011	554	7	;	;	:
10011	554	8	add	add	VB
10011	554	9	2	2	CD
10011	554	10	green	green	JJ
10011	554	11	peppers	pepper	NNS
10011	554	12	sliced	slice	VBD
10011	554	13	thin	thin	JJ
10011	554	14	,	,	,
10011	554	15	1	1	CD
10011	554	16	onion	onion	NN
10011	554	17	chopped	chop	VBN
10011	554	18	and	and	CC
10011	554	19	an	an	DT
10011	554	20	herb	herb	NN
10011	554	21	bouquet	bouquet	NN
10011	554	22	.	.	.
10011	555	1	Then	then	RB
10011	555	2	cook	cook	VB
10011	555	3	1/2	1/2	CD
10011	555	4	cup	cup	NN
10011	555	5	of	of	IN
10011	555	6	barley	barley	NN
10011	555	7	in	in	IN
10011	555	8	1	1	CD
10011	555	9	quart	quart	NN
10011	555	10	of	of	IN
10011	555	11	soup	soup	NN
10011	555	12	stock	stock	NN
10011	555	13	until	until	IN
10011	555	14	tender	tender	NN
10011	555	15	.	.	.
10011	556	1	Pour	pour	VB
10011	556	2	all	all	DT
10011	556	3	together	together	RB
10011	556	4	and	and	CC
10011	556	5	let	let	VB
10011	556	6	cook	cook	NN
10011	556	7	until	until	IN
10011	556	8	meat	meat	NN
10011	556	9	is	be	VBZ
10011	556	10	very	very	RB
10011	556	11	tender	tender	JJ
10011	556	12	.	.	.
10011	557	1	Serve	serve	VB
10011	557	2	hot	hot	JJ
10011	557	3	.	.	.
10011	558	1	6.--Scotch	6.--scotch	CD
10011	558	2	Omelet	Omelet	NNP
10011	558	3	.	.	.
10011	559	1	Boil	Boil	NNP
10011	559	2	young	young	JJ
10011	559	3	tender	tender	NN
10011	559	4	leeks	leek	VBZ
10011	559	5	in	in	IN
10011	559	6	salted	salted	JJ
10011	559	7	water	water	NN
10011	559	8	;	;	:
10011	559	9	let	let	VB
10011	559	10	drain	drain	VB
10011	559	11	.	.	.
10011	560	1	Chop	chop	NN
10011	560	2	to	to	IN
10011	560	3	a	a	DT
10011	560	4	fine	fine	JJ
10011	560	5	mince	mince	NN
10011	560	6	and	and	CC
10011	560	7	fry	fry	VB
10011	560	8	in	in	IN
10011	560	9	hot	hot	JJ
10011	560	10	butter	butter	NN
10011	560	11	.	.	.
10011	561	1	Add	add	VB
10011	561	2	6	6	CD
10011	561	3	well	well	RB
10011	561	4	-	-	HYPH
10011	561	5	beaten	beat	VBN
10011	561	6	eggs	egg	NNS
10011	561	7	,	,	,
10011	561	8	sprinkle	sprinkle	VB
10011	561	9	with	with	IN
10011	561	10	salt	salt	NN
10011	561	11	and	and	CC
10011	561	12	pepper	pepper	NN
10011	561	13	and	and	CC
10011	561	14	fold	fold	VB
10011	561	15	into	into	IN
10011	561	16	an	an	DT
10011	561	17	omelet	omelet	NN
10011	561	18	and	and	CC
10011	561	19	serve	serve	VB
10011	561	20	on	on	IN
10011	561	21	a	a	DT
10011	561	22	hot	hot	JJ
10011	561	23	dish	dish	NN
10011	561	24	.	.	.
10011	562	1	7.--Jewish	7.--Jewish	NNP
10011	562	2	Egg	Egg	NNP
10011	562	3	Bread	Bread	NNP
10011	562	4	.	.	.
10011	563	1	Soak	soak	VB
10011	563	2	some	some	DT
10011	563	3	matzoths	matzoth	NNS
10011	563	4	in	in	IN
10011	563	5	milk	milk	NN
10011	563	6	for	for	IN
10011	563	7	a	a	DT
10011	563	8	few	few	JJ
10011	563	9	minutes	minute	NNS
10011	563	10	;	;	:
10011	563	11	then	then	RB
10011	563	12	dip	dip	VB
10011	563	13	them	-PRON-	PRP
10011	563	14	into	into	IN
10011	563	15	seasoned	seasoned	JJ
10011	563	16	beaten	beat	VBN
10011	563	17	eggs	egg	NNS
10011	563	18	.	.	.
10011	564	1	Add	add	VB
10011	564	2	a	a	DT
10011	564	3	pinch	pinch	NN
10011	564	4	of	of	IN
10011	564	5	sugar	sugar	NN
10011	564	6	and	and	CC
10011	564	7	let	let	VB
10011	564	8	them	-PRON-	PRP
10011	564	9	fry	fry	VB
10011	564	10	in	in	IN
10011	564	11	hot	hot	JJ
10011	564	12	rendered	render	VBN
10011	564	13	butter	butter	NN
10011	564	14	until	until	IN
10011	564	15	a	a	DT
10011	564	16	golden	golden	JJ
10011	564	17	brown	brown	NN
10011	564	18	.	.	.
10011	565	1	Sprinkle	sprinkle	VB
10011	565	2	with	with	IN
10011	565	3	pulverized	pulverized	JJ
10011	565	4	sugar	sugar	NN
10011	565	5	and	and	CC
10011	565	6	cinnamon	cinnamon	NN
10011	565	7	and	and	CC
10011	565	8	serve	serve	VB
10011	565	9	hot	hot	JJ
10011	565	10	with	with	IN
10011	565	11	coffee	coffee	NN
10011	565	12	.	.	.
10011	566	1	8.--Bombay	8.--bombay	CD
10011	566	2	Broiled	Broiled	NNP
10011	566	3	Kidney	Kidney	NNP
10011	566	4	.	.	.
10011	567	1	Clean	clean	JJ
10011	567	2	sheep	sheep	NN
10011	567	3	's	's	POS
10011	567	4	kidneys	kidney	NNS
10011	567	5	and	and	CC
10011	567	6	cut	cut	VBD
10011	567	7	into	into	IN
10011	567	8	thin	thin	JJ
10011	567	9	slices	slice	NNS
10011	567	10	.	.	.
10011	568	1	Sprinkle	sprinkle	VB
10011	568	2	with	with	IN
10011	568	3	salt	salt	NN
10011	568	4	,	,	,
10011	568	5	cayenne	cayenne	NN
10011	568	6	pepper	pepper	NN
10011	568	7	and	and	CC
10011	568	8	grated	grate	VBD
10011	568	9	lemon	lemon	NN
10011	568	10	peel	peel	NN
10011	568	11	.	.	.
10011	569	1	Then	then	RB
10011	569	2	dip	dip	VB
10011	569	3	in	in	IN
10011	569	4	beaten	beat	VBN
10011	569	5	egg	egg	NN
10011	569	6	and	and	CC
10011	569	7	fine	fine	JJ
10011	569	8	bread	bread	NN
10011	569	9	-	-	HYPH
10011	569	10	crumbs	crumb	NNS
10011	569	11	and	and	CC
10011	569	12	broil	broil	NN
10011	569	13	on	on	IN
10011	569	14	a	a	DT
10011	569	15	hot	hot	JJ
10011	569	16	greased	greased	JJ
10011	569	17	gridiron	gridiron	NN
10011	569	18	.	.	.
10011	570	1	Serve	serve	VB
10011	570	2	on	on	IN
10011	570	3	buttered	butter	VBN
10011	570	4	toast	toast	NN
10011	570	5	,	,	,
10011	570	6	spread	spread	VBN
10011	570	7	with	with	IN
10011	570	8	curry	curry	NN
10011	570	9	paste	paste	NN
10011	570	10	.	.	.
10011	571	1	9.--German	9.--German	NNP
10011	571	2	Prune	Prune	NNP
10011	571	3	Kuchen	Kuchen	NNP
10011	571	4	.	.	.
10011	572	1	Boil	boil	VB
10011	572	2	some	some	DT
10011	572	3	prunes	prune	NNS
10011	572	4	until	until	IN
10011	572	5	tender	tender	NN
10011	572	6	.	.	.
10011	573	1	Remove	remove	VB
10011	573	2	the	the	DT
10011	573	3	kernels	kernel	NNS
10011	573	4	and	and	CC
10011	573	5	mash	mash	VB
10011	573	6	the	the	DT
10011	573	7	prunes	prune	NNS
10011	573	8	well	well	RB
10011	573	9	.	.	.
10011	574	1	Mix	mix	VB
10011	574	2	with	with	IN
10011	574	3	sugar	sugar	NN
10011	574	4	,	,	,
10011	574	5	cinnamon	cinnamon	NN
10011	574	6	and	and	CC
10011	574	7	lemon	lemon	NN
10011	574	8	-	-	HYPH
10011	574	9	juice	juice	NN
10011	574	10	to	to	TO
10011	574	11	taste	taste	VB
10011	574	12	.	.	.
10011	575	1	Make	make	VB
10011	575	2	a	a	DT
10011	575	3	rich	rich	JJ
10011	575	4	biscuit	biscuit	NN
10011	575	5	dough	dough	NN
10011	575	6	,	,	,
10011	575	7	roll	roll	VB
10011	575	8	out	out	RP
10011	575	9	and	and	CC
10011	575	10	place	place	VB
10011	575	11	on	on	IN
10011	575	12	a	a	DT
10011	575	13	well	well	RB
10011	575	14	-	-	HYPH
10011	575	15	buttered	butter	VBN
10011	575	16	baking	baking	NN
10011	575	17	-	-	HYPH
10011	575	18	pan	pan	NNP
10011	575	19	.	.	.
10011	576	1	Fill	fill	VB
10011	576	2	with	with	IN
10011	576	3	the	the	DT
10011	576	4	prunes	prune	NNS
10011	576	5	and	and	CC
10011	576	6	let	let	VB
10011	576	7	bake	bake	NN
10011	576	8	until	until	IN
10011	576	9	done	do	VBN
10011	576	10	.	.	.
10011	577	1	Serve	serve	VB
10011	577	2	cold	cold	NN
10011	577	3	.	.	.
10011	578	1	10.--French	10.--french	CD
10011	578	2	Roast	roast	NN
10011	578	3	with	with	IN
10011	578	4	Carrots	Carrots	NNPS
10011	578	5	.	.	.
10011	579	1	Lard	lard	VB
10011	579	2	a	a	DT
10011	579	3	round	round	NN
10011	579	4	of	of	IN
10011	579	5	beef	beef	NN
10011	579	6	with	with	IN
10011	579	7	slices	slice	NNS
10011	579	8	of	of	IN
10011	579	9	bacon	bacon	NN
10011	579	10	and	and	CC
10011	579	11	put	put	VBD
10011	579	12	in	in	RP
10011	579	13	a	a	DT
10011	579	14	large	large	JJ
10011	579	15	saucepan	saucepan	NN
10011	579	16	.	.	.
10011	580	1	Cover	cover	VB
10011	580	2	and	and	CC
10011	580	3	let	let	VB
10011	580	4	brown	brown	VB
10011	580	5	a	a	DT
10011	580	6	few	few	JJ
10011	580	7	minutes	minute	NNS
10011	580	8	.	.	.
10011	581	1	Add	add	VB
10011	581	2	sliced	slice	VBD
10011	581	3	onion	onion	NN
10011	581	4	and	and	CC
10011	581	5	boiling	boil	VBG
10011	581	6	water	water	NN
10011	581	7	to	to	TO
10011	581	8	cover	cover	VB
10011	581	9	.	.	.
10011	582	1	Let	let	VB
10011	582	2	cook	cook	NN
10011	582	3	slowly	slowly	RB
10011	582	4	until	until	IN
10011	582	5	tender	tender	NN
10011	582	6	;	;	:
10011	582	7	then	then	RB
10011	582	8	scrape	scrape	VB
10011	582	9	6	6	CD
10011	582	10	carrots	carrot	NNS
10011	582	11	and	and	CC
10011	582	12	cut	cut	VB
10011	582	13	thin	thin	RB
10011	582	14	;	;	:
10011	582	15	add	add	VB
10011	582	16	2	2	CD
10011	582	17	sliced	sliced	JJ
10011	582	18	onions	onion	NNS
10011	582	19	,	,	,
10011	582	20	2	2	CD
10011	582	21	cloves	clove	NNS
10011	582	22	of	of	IN
10011	582	23	garlic	garlic	NN
10011	582	24	and	and	CC
10011	582	25	let	let	VB
10011	582	26	cook	cook	NN
10011	582	27	until	until	IN
10011	582	28	tender	tender	NN
10011	582	29	.	.	.
10011	583	1	Thicken	Thicken	VBN
10011	583	2	with	with	IN
10011	583	3	butter	butter	NN
10011	583	4	and	and	CC
10011	583	5	flour	flour	NN
10011	583	6	.	.	.
10011	584	1	Season	season	NN
10011	584	2	highly	highly	RB
10011	584	3	with	with	IN
10011	584	4	salt	salt	NN
10011	584	5	,	,	,
10011	584	6	pepper	pepper	NN
10011	584	7	and	and	CC
10011	584	8	parsley	parsley	NN
10011	584	9	;	;	:
10011	584	10	add	add	VB
10011	584	11	to	to	IN
10011	584	12	the	the	DT
10011	584	13	meat	meat	NN
10011	584	14	,	,	,
10011	584	15	and	and	CC
10011	584	16	let	let	VB
10011	584	17	all	all	DT
10011	584	18	cook	cook	VB
10011	584	19	together	together	RB
10011	584	20	a	a	DT
10011	584	21	half	half	JJ
10011	584	22	hour	hour	NN
10011	584	23	and	and	CC
10011	584	24	serve	serve	VB
10011	584	25	hot	hot	JJ
10011	584	26	.	.	.
10011	585	1	11.--Spanish	11.--spanish	CD
10011	585	2	Fried	Fried	NNP
10011	585	3	Chicken	Chicken	NNP
10011	585	4	.	.	.
10011	586	1	Cut	cut	VB
10011	586	2	a	a	DT
10011	586	3	fat	fat	JJ
10011	586	4	hen	hen	NN
10011	586	5	into	into	IN
10011	586	6	pieces	piece	NNS
10011	586	7	at	at	IN
10011	586	8	the	the	DT
10011	586	9	joints	joint	NNS
10011	586	10	and	and	CC
10011	586	11	boil	boil	VB
10011	586	12	until	until	IN
10011	586	13	tender	tender	NN
10011	586	14	;	;	:
10011	586	15	season	season	NN
10011	586	16	and	and	CC
10011	586	17	fry	fry	VB
10011	586	18	with	with	IN
10011	586	19	1	1	CD
10011	586	20	onion	onion	NN
10011	586	21	and	and	CC
10011	586	22	2	2	CD
10011	586	23	green	green	JJ
10011	586	24	peppers	pepper	NNS
10011	586	25	chopped	chop	VBD
10011	586	26	fine	fine	RB
10011	586	27	.	.	.
10011	587	1	Add	add	NN
10011	587	2	1	1	CD
10011	587	3	cup	cup	NN
10011	587	4	of	of	IN
10011	587	5	tomato	tomato	NN
10011	587	6	-	-	HYPH
10011	587	7	sauce	sauce	NN
10011	587	8	,	,	,
10011	587	9	salt	salt	NN
10011	587	10	and	and	CC
10011	587	11	pepper	pepper	NN
10011	587	12	to	to	IN
10011	587	13	taste	taste	NN
10011	587	14	.	.	.
10011	588	1	Serve	serve	VB
10011	588	2	the	the	DT
10011	588	3	chicken	chicken	NN
10011	588	4	on	on	IN
10011	588	5	a	a	DT
10011	588	6	platter	platter	NN
10011	588	7	with	with	IN
10011	588	8	boiled	boil	VBN
10011	588	9	rice	rice	NN
10011	588	10	.	.	.
10011	589	1	12.--Hungarian	12.--hungarian	CD
10011	589	2	Bread	Bread	NNP
10011	589	3	Pudding	Pudding	NNP
10011	589	4	.	.	.
10011	590	1	Chop	chop	NN
10011	590	2	1/2	1/2	CD
10011	590	3	cup	cup	NN
10011	590	4	of	of	IN
10011	590	5	suet	suet	NN
10011	590	6	.	.	.
10011	591	1	Mix	mix	VB
10011	591	2	with	with	IN
10011	591	3	1/2	1/2	CD
10011	591	4	loaf	loaf	NNS
10011	591	5	of	of	IN
10011	591	6	stale	stale	JJ
10011	591	7	bread	bread	NN
10011	591	8	that	that	WDT
10011	591	9	has	have	VBZ
10011	591	10	been	be	VBN
10011	591	11	soaked	soak	VBN
10011	591	12	and	and	CC
10011	591	13	pressed	press	VBN
10011	591	14	dry	dry	JJ
10011	591	15	.	.	.
10011	592	1	Add	add	NN
10011	592	2	1	1	CD
10011	592	3	cup	cup	NN
10011	592	4	of	of	IN
10011	592	5	chopped	chop	VBN
10011	592	6	apples	apple	NNS
10011	592	7	,	,	,
10011	592	8	1	1	CD
10011	592	9	cup	cup	NN
10011	592	10	of	of	IN
10011	592	11	sugar	sugar	NN
10011	592	12	,	,	,
10011	592	13	1/2	1/2	CD
10011	592	14	cup	cup	NN
10011	592	15	of	of	IN
10011	592	16	chopped	chop	VBN
10011	592	17	raisins	raisin	NNS
10011	592	18	and	and	CC
10011	592	19	nuts	nut	NNS
10011	592	20	.	.	.
10011	593	1	Sprinkle	sprinkle	VB
10011	593	2	with	with	IN
10011	593	3	cinnamon	cinnamon	NN
10011	593	4	,	,	,
10011	593	5	nutmeg	nutmeg	NN
10011	593	6	and	and	CC
10011	593	7	grated	grate	VBD
10011	593	8	lemon	lemon	NN
10011	593	9	peel	peel	NN
10011	593	10	;	;	:
10011	593	11	then	then	RB
10011	593	12	mix	mix	VB
10011	593	13	with	with	IN
10011	593	14	the	the	DT
10011	593	15	yolks	yolk	NNS
10011	593	16	of	of	IN
10011	593	17	4	4	CD
10011	593	18	eggs	egg	NNS
10011	593	19	and	and	CC
10011	593	20	the	the	DT
10011	593	21	whites	white	NNS
10011	593	22	beaten	beat	VBN
10011	593	23	stiff	stiff	JJ
10011	593	24	.	.	.
10011	594	1	Put	put	VB
10011	594	2	in	in	RP
10011	594	3	a	a	DT
10011	594	4	well	well	RB
10011	594	5	-	-	HYPH
10011	594	6	buttered	butter	VBN
10011	594	7	pudding	pudding	NN
10011	594	8	-	-	HYPH
10011	594	9	dish	dish	NN
10011	594	10	,	,	,
10011	594	11	and	and	CC
10011	594	12	let	let	VB
10011	594	13	bake	bake	NN
10011	594	14	until	until	IN
10011	594	15	done	do	VBN
10011	594	16	.	.	.
10011	595	1	Serve	serve	VB
10011	595	2	hot	hot	JJ
10011	595	3	with	with	IN
10011	595	4	wine	wine	NN
10011	595	5	sauce	sauce	NN
10011	595	6	.	.	.
10011	596	1	13.--Swedish	13.--swedish	CD
10011	596	2	Baked	Baked	NNP
10011	596	3	Turnips	turnip	NNS
10011	596	4	.	.	.
10011	597	1	Peel	peel	VB
10011	597	2	small	small	JJ
10011	597	3	tender	tender	NN
10011	597	4	turnips	turnip	NNS
10011	597	5	;	;	:
10011	597	6	heat	heat	NN
10011	597	7	1	1	CD
10011	597	8	tablespoonful	tablespoonful	NN
10011	597	9	of	of	IN
10011	597	10	butter	butter	NN
10011	597	11	in	in	IN
10011	597	12	a	a	DT
10011	597	13	saucepan	saucepan	NN
10011	597	14	.	.	.
10011	598	1	Place	place	VB
10011	598	2	the	the	DT
10011	598	3	turnips	turnip	NNS
10011	598	4	in	in	IN
10011	598	5	whole	whole	NN
10011	598	6	,	,	,
10011	598	7	sprinkle	sprinkle	VB
10011	598	8	with	with	IN
10011	598	9	salt	salt	NN
10011	598	10	and	and	CC
10011	598	11	pepper	pepper	NN
10011	598	12	;	;	:
10011	598	13	add	add	VB
10011	598	14	a	a	DT
10011	598	15	tablespoonful	tablespoonful	NN
10011	598	16	of	of	IN
10011	598	17	sugar	sugar	NN
10011	598	18	.	.	.
10011	599	1	Pour	pour	VB
10011	599	2	over	over	IN
10011	599	3	a	a	DT
10011	599	4	cup	cup	NN
10011	599	5	of	of	IN
10011	599	6	water	water	NN
10011	599	7	;	;	:
10011	599	8	cover	cover	VB
10011	599	9	and	and	CC
10011	599	10	let	let	VB
10011	599	11	cook	cook	NN
10011	599	12	for	for	IN
10011	599	13	one	one	CD
10011	599	14	hour	hour	NN
10011	599	15	until	until	IN
10011	599	16	tender	tender	NN
10011	599	17	but	but	CC
10011	599	18	not	not	RB
10011	599	19	broken	broken	JJ
10011	599	20	.	.	.
10011	600	1	Thicken	Thicken	NNP
10011	600	2	the	the	DT
10011	600	3	sauce	sauce	NN
10011	600	4	with	with	IN
10011	600	5	flour	flour	NN
10011	600	6	and	and	CC
10011	600	7	milk	milk	NN
10011	600	8	.	.	.
10011	601	1	Add	add	VB
10011	601	2	a	a	DT
10011	601	3	little	little	JJ
10011	601	4	water	water	NN
10011	601	5	and	and	CC
10011	601	6	set	set	VBN
10011	601	7	in	in	IN
10011	601	8	the	the	DT
10011	601	9	oven	oven	JJ
10011	601	10	a	a	DT
10011	601	11	half	half	JJ
10011	601	12	hour	hour	NN
10011	601	13	,	,	,
10011	601	14	covered	cover	VBN
10011	601	15	with	with	IN
10011	601	16	paper	paper	NN
10011	601	17	;	;	:
10011	601	18	then	then	RB
10011	601	19	serve	serve	VB
10011	601	20	.	.	.
10011	602	1	14.--Belgian	14.--belgian	CD
10011	602	2	Baked	Baked	NNP
10011	602	3	Bananas	Bananas	NNP
10011	602	4	.	.	.
10011	603	1	Skin	skin	NN
10011	603	2	fine	fine	JJ
10011	603	3	bananas	banana	NNS
10011	603	4	and	and	CC
10011	603	5	lay	lie	VBD
10011	603	6	them	-PRON-	PRP
10011	603	7	whole	whole	NN
10011	603	8	in	in	IN
10011	603	9	a	a	DT
10011	603	10	baking	baking	NN
10011	603	11	-	-	HYPH
10011	603	12	dish	dish	NN
10011	603	13	.	.	.
10011	604	1	Sprinkle	sprinkle	VB
10011	604	2	with	with	IN
10011	604	3	sugar	sugar	NN
10011	604	4	and	and	CC
10011	604	5	grated	grate	VBD
10011	604	6	lemon	lemon	NN
10011	604	7	peel	peel	NN
10011	604	8	.	.	.
10011	605	1	Add	add	VB
10011	605	2	the	the	DT
10011	605	3	juice	juice	NN
10011	605	4	of	of	IN
10011	605	5	1	1	CD
10011	605	6	orange	orange	NN
10011	605	7	,	,	,
10011	605	8	1/2	1/2	CD
10011	605	9	lemon	lemon	NN
10011	605	10	and	and	CC
10011	605	11	1/2	1/2	CD
10011	605	12	glass	glass	NN
10011	605	13	of	of	IN
10011	605	14	sherry	sherry	NN
10011	605	15	wine	wine	NN
10011	605	16	.	.	.
10011	606	1	Let	let	VB
10011	606	2	bake	bake	NN
10011	606	3	in	in	IN
10011	606	4	a	a	DT
10011	606	5	quick	quick	JJ
10011	606	6	oven	oven	NN
10011	606	7	.	.	.
10011	607	1	Put	put	VB
10011	607	2	the	the	DT
10011	607	3	bananas	banana	NNS
10011	607	4	in	in	IN
10011	607	5	a	a	DT
10011	607	6	glass	glass	NN
10011	607	7	dish	dish	NN
10011	607	8	and	and	CC
10011	607	9	pour	pour	VB
10011	607	10	over	over	IN
10011	607	11	the	the	DT
10011	607	12	sauce	sauce	NN
10011	607	13	.	.	.
10011	608	1	Let	let	VB
10011	608	2	get	get	VB
10011	608	3	cold	cold	JJ
10011	608	4	and	and	CC
10011	608	5	serve	serve	VB
10011	608	6	.	.	.
10011	609	1	15.--Japanese	15.--Japanese	NNP
10011	609	2	Rice	Rice	NNP
10011	609	3	.	.	.
10011	610	1	Boil	Boil	NNP
10011	610	2	1	1	CD
10011	610	3	cup	cup	NN
10011	610	4	of	of	IN
10011	610	5	rice	rice	NN
10011	610	6	;	;	:
10011	610	7	add	add	VB
10011	610	8	3	3	CD
10011	610	9	chopped	chop	VBN
10011	610	10	shallots	shallot	NNS
10011	610	11	,	,	,
10011	610	12	1	1	CD
10011	610	13	teaspoonful	teaspoonful	NN
10011	610	14	of	of	IN
10011	610	15	soy	soy	NN
10011	610	16	and	and	CC
10011	610	17	salt	salt	NN
10011	610	18	to	to	IN
10011	610	19	taste	taste	NN
10011	610	20	.	.	.
10011	611	1	Place	place	NN
10011	611	2	on	on	IN
10011	611	3	a	a	DT
10011	611	4	platter	platter	NN
10011	611	5	,	,	,
10011	611	6	cover	cover	VBP
10011	611	7	with	with	IN
10011	611	8	chopped	chop	VBN
10011	611	9	hard	hard	RB
10011	611	10	-	-	HYPH
10011	611	11	boiled	boil	VBN
10011	611	12	eggs	egg	NNS
10011	611	13	,	,	,
10011	611	14	sprinkle	sprinkle	VB
10011	611	15	with	with	IN
10011	611	16	salt	salt	NN
10011	611	17	,	,	,
10011	611	18	paprica	paprica	NNP
10011	611	19	and	and	CC
10011	611	20	chopped	chop	VBD
10011	611	21	parsley	parsley	NN
10011	611	22	.	.	.
10011	612	1	Garnish	garnish	VB
10011	612	2	with	with	IN
10011	612	3	some	some	DT
10011	612	4	thin	thin	JJ
10011	612	5	slices	slice	NNS
10011	612	6	of	of	IN
10011	612	7	smoked	smoke	VBN
10011	612	8	salmon	salmon	NN
10011	612	9	.	.	.
10011	613	1	16.--Scotch	16.--scotch	CD
10011	613	2	Loaf	Loaf	NNP
10011	613	3	Cake	Cake	NNP
10011	613	4	.	.	.
10011	614	1	Mix	mix	VB
10011	614	2	1/2	1/2	CD
10011	614	3	pound	pound	NN
10011	614	4	of	of	IN
10011	614	5	butter	butter	NN
10011	614	6	with	with	IN
10011	614	7	1/4	1/4	CD
10011	614	8	pound	pound	NN
10011	614	9	of	of	IN
10011	614	10	sugar	sugar	NN
10011	614	11	,	,	,
10011	614	12	1/2	1/2	CD
10011	614	13	cup	cup	NN
10011	614	14	of	of	IN
10011	614	15	chopped	chop	VBN
10011	614	16	nuts	nut	NNS
10011	614	17	and	and	CC
10011	614	18	1/2	1/2	CD
10011	614	19	cup	cup	NN
10011	614	20	of	of	IN
10011	614	21	shredded	shredded	JJ
10011	614	22	citron	citron	NN
10011	614	23	;	;	:
10011	614	24	then	then	RB
10011	614	25	work	work	VB
10011	614	26	in	in	IN
10011	614	27	1	1	CD
10011	614	28	pound	pound	NN
10011	614	29	of	of	IN
10011	614	30	sifted	sift	VBN
10011	614	31	flour	flour	NN
10011	614	32	with	with	IN
10011	614	33	2	2	CD
10011	614	34	teaspoonfuls	teaspoonful	NNS
10011	614	35	of	of	IN
10011	614	36	baking	baking	NN
10011	614	37	-	-	HYPH
10011	614	38	powder	powder	NN
10011	614	39	.	.	.
10011	615	1	Make	make	VB
10011	615	2	a	a	DT
10011	615	3	loaf	loaf	NN
10011	615	4	a	a	DT
10011	615	5	half	half	NN
10011	615	6	inch	inch	NN
10011	615	7	thick	thick	JJ
10011	615	8	and	and	CC
10011	615	9	bake	bake	VB
10011	615	10	in	in	RP
10011	615	11	a	a	DT
10011	615	12	moderate	moderate	JJ
10011	615	13	oven	oven	NN
10011	615	14	until	until	IN
10011	615	15	done	do	VBN
10011	615	16	.	.	.
10011	616	1	17.--English	17.--english	CD
10011	616	2	Meat	Meat	NNP
10011	616	3	Loaf	Loaf	NNP
10011	616	4	.	.	.
10011	617	1	Chop	chop	NN
10011	617	2	cooked	cook	VBD
10011	617	3	veal	veal	NN
10011	617	4	and	and	CC
10011	617	5	boiled	boil	VBN
10011	617	6	ham	ham	NN
10011	617	7	;	;	,
10011	617	8	place	place	NN
10011	617	9	in	in	IN
10011	617	10	a	a	DT
10011	617	11	well	well	RB
10011	617	12	-	-	HYPH
10011	617	13	greased	grease	VBN
10011	617	14	mold	mold	NN
10011	617	15	alternate	alternate	JJ
10011	617	16	layers	layer	NNS
10011	617	17	of	of	IN
10011	617	18	veal	veal	NN
10011	617	19	,	,	,
10011	617	20	ham	ham	NN
10011	617	21	and	and	CC
10011	617	22	hard	hard	RB
10011	617	23	-	-	HYPH
10011	617	24	boiled	boil	VBN
10011	617	25	eggs	egg	NNS
10011	617	26	.	.	.
10011	618	1	Sprinkle	sprinkle	VB
10011	618	2	with	with	IN
10011	618	3	pepper	pepper	NN
10011	618	4	,	,	,
10011	618	5	mace	mace	NN
10011	618	6	and	and	CC
10011	618	7	chopped	chop	VBD
10011	618	8	parsley	parsley	NN
10011	618	9	.	.	.
10011	619	1	Moisten	moisten	VB
10011	619	2	with	with	IN
10011	619	3	beef	beef	NN
10011	619	4	-	-	HYPH
10011	619	5	stock	stock	NN
10011	619	6	and	and	CC
10011	619	7	let	let	VB
10011	619	8	bake	bake	NN
10011	619	9	in	in	IN
10011	619	10	the	the	DT
10011	619	11	oven	oven	NN
10011	619	12	.	.	.
10011	620	1	Serve	serve	VB
10011	620	2	cold	cold	NN
10011	620	3	,	,	,
10011	620	4	sliced	slice	VBD
10011	620	5	very	very	RB
10011	620	6	thin	thin	JJ
10011	620	7	,	,	,
10011	620	8	garnished	garnish	VBN
10011	620	9	with	with	IN
10011	620	10	watercress	watercress	NN
10011	620	11	.	.	.
10011	621	1	18.--Jewish	18.--jewish	CD
10011	621	2	Purim	Purim	NNP
10011	621	3	Cakes	Cakes	NNP
10011	621	4	.	.	.
10011	622	1	Beat	beat	NN
10011	622	2	1	1	CD
10011	622	3	cup	cup	NN
10011	622	4	of	of	IN
10011	622	5	sugar	sugar	NN
10011	622	6	with	with	IN
10011	622	7	1/2	1/2	CD
10011	622	8	cup	cup	NN
10011	622	9	of	of	IN
10011	622	10	butter	butter	NN
10011	622	11	to	to	IN
10011	622	12	a	a	DT
10011	622	13	cream	cream	NN
10011	622	14	;	;	:
10011	622	15	add	add	VB
10011	622	16	2	2	CD
10011	622	17	beaten	beat	VBN
10011	622	18	eggs	egg	NNS
10011	622	19	,	,	,
10011	622	20	a	a	DT
10011	622	21	pinch	pinch	NN
10011	622	22	of	of	IN
10011	622	23	salt	salt	NN
10011	622	24	,	,	,
10011	622	25	1/2	1/2	CD
10011	622	26	cup	cup	NN
10011	622	27	of	of	IN
10011	622	28	milk	milk	NN
10011	622	29	and	and	CC
10011	622	30	the	the	DT
10011	622	31	grated	grate	VBN
10011	622	32	peel	peel	NN
10011	622	33	of	of	IN
10011	622	34	1/2	1/2	CD
10011	622	35	lemon	lemon	NN
10011	622	36	.	.	.
10011	623	1	Add	add	VB
10011	623	2	enough	enough	JJ
10011	623	3	sifted	sift	VBN
10011	623	4	flour	flour	NN
10011	623	5	with	with	IN
10011	623	6	1	1	CD
10011	623	7	teaspoonful	teaspoonful	NN
10011	623	8	of	of	IN
10011	623	9	baking	baking	NN
10011	623	10	-	-	HYPH
10011	623	11	powder	powder	NN
10011	623	12	to	to	TO
10011	623	13	make	make	VB
10011	623	14	a	a	DT
10011	623	15	soft	soft	JJ
10011	623	16	biscuit	biscuit	NN
10011	623	17	dough	dough	NN
10011	623	18	.	.	.
10011	624	1	Put	put	VB
10011	624	2	on	on	RP
10011	624	3	a	a	DT
10011	624	4	well	well	RB
10011	624	5	-	-	HYPH
10011	624	6	floured	flour	VBN
10011	624	7	baking	baking	NN
10011	624	8	-	-	HYPH
10011	624	9	board	board	NNP
10011	624	10	.	.	.
10011	625	1	Roll	roll	VB
10011	625	2	out	out	RP
10011	625	3	a	a	DT
10011	625	4	half	half	JJ
10011	625	5	inch	inch	NN
10011	625	6	thick	thick	JJ
10011	625	7	.	.	.
10011	626	1	Cut	cut	VB
10011	626	2	into	into	IN
10011	626	3	triangles	triangle	NNS
10011	626	4	and	and	CC
10011	626	5	drop	drop	VB
10011	626	6	in	in	IN
10011	626	7	a	a	DT
10011	626	8	kettle	kettle	NN
10011	626	9	of	of	IN
10011	626	10	hot	hot	JJ
10011	626	11	rendered	render	VBN
10011	626	12	butter	butter	NN
10011	626	13	;	;	:
10011	626	14	fry	fry	NN
10011	626	15	until	until	IN
10011	626	16	a	a	DT
10011	626	17	golden	golden	JJ
10011	626	18	brown	brown	NN
10011	626	19	.	.	.
10011	627	1	Then	then	RB
10011	627	2	mix	mix	VB
10011	627	3	some	some	DT
10011	627	4	powdered	powdered	JJ
10011	627	5	sugar	sugar	NN
10011	627	6	with	with	IN
10011	627	7	a	a	DT
10011	627	8	little	little	JJ
10011	627	9	milk	milk	NN
10011	627	10	and	and	CC
10011	627	11	flavor	flavor	NN
10011	627	12	with	with	IN
10011	627	13	vanilla	vanilla	NN
10011	627	14	.	.	.
10011	628	1	Spread	Spread	VBN
10011	628	2	on	on	IN
10011	628	3	the	the	DT
10011	628	4	top	top	NN
10011	628	5	.	.	.
10011	629	1	19.--Swiss	19.--swiss	CD
10011	629	2	Pie	Pie	NNP
10011	629	3	.	.	.
10011	630	1	Make	make	VB
10011	630	2	a	a	DT
10011	630	3	rich	rich	JJ
10011	630	4	pie	pie	NN
10011	630	5	-	-	HYPH
10011	630	6	dough	dough	NN
10011	630	7	.	.	.
10011	631	1	Line	line	VB
10011	631	2	a	a	DT
10011	631	3	buttered	butter	VBN
10011	631	4	pie	pie	NN
10011	631	5	-	-	HYPH
10011	631	6	dish	dish	NN
10011	631	7	with	with	IN
10011	631	8	the	the	DT
10011	631	9	dough	dough	NN
10011	631	10	;	;	:
10011	631	11	then	then	RB
10011	631	12	slice	slice	VB
10011	631	13	three	three	CD
10011	631	14	onions	onion	NNS
10011	631	15	very	very	RB
10011	631	16	thin	thin	JJ
10011	631	17	and	and	CC
10011	631	18	let	let	VBP
10011	631	19	cook	cook	NN
10011	631	20	in	in	IN
10011	631	21	hot	hot	JJ
10011	631	22	butter	butter	NN
10011	631	23	until	until	IN
10011	631	24	tender	tender	NN
10011	631	25	;	;	:
10011	631	26	add	add	VB
10011	631	27	a	a	DT
10011	631	28	pinch	pinch	NN
10011	631	29	of	of	IN
10011	631	30	salt	salt	NN
10011	631	31	.	.	.
10011	632	1	Fill	fill	VB
10011	632	2	the	the	DT
10011	632	3	pie	pie	NN
10011	632	4	with	with	IN
10011	632	5	the	the	DT
10011	632	6	onions	onion	NNS
10011	632	7	,	,	,
10011	632	8	cover	cover	VB
10011	632	9	the	the	DT
10011	632	10	top	top	NN
10011	632	11	with	with	IN
10011	632	12	cream	cream	NN
10011	632	13	and	and	CC
10011	632	14	let	let	VB
10011	632	15	bake	bake	NN
10011	632	16	in	in	IN
10011	632	17	a	a	DT
10011	632	18	moderate	moderate	JJ
10011	632	19	oven	oven	NN
10011	632	20	until	until	IN
10011	632	21	done	do	VBN
10011	632	22	.	.	.
10011	633	1	Serve	serve	VB
10011	633	2	hot	hot	JJ
10011	633	3	or	or	CC
10011	633	4	cold	cold	JJ
10011	633	5	.	.	.
10011	634	1	20.--French	20.--french	CD
10011	634	2	Apple	Apple	NNP
10011	634	3	Fritters	Fritters	NNPS
10011	634	4	.	.	.
10011	635	1	Peel	peel	VB
10011	635	2	and	and	CC
10011	635	3	slice	slice	VB
10011	635	4	large	large	JJ
10011	635	5	apples	apple	NNS
10011	635	6	;	;	:
10011	635	7	sprinkle	sprinkle	VBP
10011	635	8	with	with	IN
10011	635	9	sugar	sugar	NN
10011	635	10	and	and	CC
10011	635	11	lemon	lemon	NN
10011	635	12	-	-	HYPH
10011	635	13	juice	juice	NN
10011	635	14	and	and	CC
10011	635	15	make	make	VB
10011	635	16	a	a	DT
10011	635	17	rich	rich	JJ
10011	635	18	egg	egg	NN
10011	635	19	batter	batter	NN
10011	635	20	.	.	.
10011	636	1	Sweeten	sweeten	VB
10011	636	2	to	to	TO
10011	636	3	taste	taste	VB
10011	636	4	and	and	CC
10011	636	5	flavor	flavor	VB
10011	636	6	with	with	IN
10011	636	7	2	2	CD
10011	636	8	tablespoonfuls	tablespoonful	NNS
10011	636	9	of	of	IN
10011	636	10	orange	orange	JJ
10011	636	11	-	-	HYPH
10011	636	12	flower	flower	NN
10011	636	13	water	water	NN
10011	636	14	.	.	.
10011	637	1	Lay	Lay	NNP
10011	637	2	the	the	DT
10011	637	3	sliced	slice	VBN
10011	637	4	apples	apple	NNS
10011	637	5	in	in	IN
10011	637	6	the	the	DT
10011	637	7	batter	batter	NN
10011	637	8	and	and	CC
10011	637	9	fry	fry	VB
10011	637	10	in	in	IN
10011	637	11	deep	deep	JJ
10011	637	12	hot	hot	JJ
10011	637	13	lard	lard	NN
10011	637	14	to	to	IN
10011	637	15	a	a	DT
10011	637	16	golden	golden	JJ
10011	637	17	brown	brown	NN
10011	637	18	.	.	.
10011	638	1	Serve	serve	VB
10011	638	2	with	with	IN
10011	638	3	wine	wine	NN
10011	638	4	sauce	sauce	NN
10011	638	5	.	.	.
10011	639	1	21.--Jewish	21.--jewish	CD
10011	639	2	Purim	Purim	NNP
10011	639	3	Torte	Torte	NNP
10011	639	4	.	.	.
10011	640	1	Line	line	VB
10011	640	2	a	a	DT
10011	640	3	well	well	RB
10011	640	4	-	-	HYPH
10011	640	5	buttered	butter	VBN
10011	640	6	baking	baking	NN
10011	640	7	-	-	HYPH
10011	640	8	dish	dish	NN
10011	640	9	with	with	IN
10011	640	10	a	a	DT
10011	640	11	rich	rich	JJ
10011	640	12	pie	pie	NN
10011	640	13	-	-	HYPH
10011	640	14	paste	paste	NN
10011	640	15	.	.	.
10011	641	1	Then	then	RB
10011	641	2	mix	mix	VB
10011	641	3	1	1	CD
10011	641	4	cup	cup	NN
10011	641	5	of	of	IN
10011	641	6	fine	fine	JJ
10011	641	7	poppy	poppy	NN
10011	641	8	-	-	HYPH
10011	641	9	seeds	seed	NNS
10011	641	10	with	with	IN
10011	641	11	the	the	DT
10011	641	12	yolks	yolk	NNS
10011	641	13	of	of	IN
10011	641	14	5	5	CD
10011	641	15	eggs	egg	NNS
10011	641	16	and	and	CC
10011	641	17	1/2	1/2	CD
10011	641	18	cup	cup	NN
10011	641	19	of	of	IN
10011	641	20	sugar	sugar	NN
10011	641	21	,	,	,
10011	641	22	some	some	DT
10011	641	23	chopped	chop	VBN
10011	641	24	raisins	raisin	NNS
10011	641	25	and	and	CC
10011	641	26	nuts	nut	NNS
10011	641	27	and	and	CC
10011	641	28	the	the	DT
10011	641	29	juice	juice	NN
10011	641	30	of	of	IN
10011	641	31	1/2	1/2	CD
10011	641	32	lemon	lemon	NN
10011	641	33	.	.	.
10011	642	1	Add	add	VB
10011	642	2	the	the	DT
10011	642	3	whites	white	NNS
10011	642	4	beaten	beat	VBN
10011	642	5	stiff	stiff	JJ
10011	642	6	;	;	:
10011	642	7	then	then	RB
10011	642	8	fill	fill	VB
10011	642	9	with	with	IN
10011	642	10	the	the	DT
10011	642	11	mixture	mixture	NN
10011	642	12	and	and	CC
10011	642	13	let	let	VB
10011	642	14	bake	bake	NN
10011	642	15	until	until	IN
10011	642	16	done	do	VBN
10011	642	17	.	.	.
10011	643	1	22.--English	22.--english	CD
10011	643	2	Boiled	Boiled	NNP
10011	643	3	Pudding	Pudding	NNP
10011	643	4	.	.	.
10011	644	1	Mix	mix	VB
10011	644	2	1/2	1/2	CD
10011	644	3	pound	pound	NN
10011	644	4	of	of	IN
10011	644	5	butter	butter	NN
10011	644	6	with	with	IN
10011	644	7	1/2	1/2	CD
10011	644	8	pound	pound	NN
10011	644	9	of	of	IN
10011	644	10	powdered	powdered	JJ
10011	644	11	sugar	sugar	NN
10011	644	12	to	to	IN
10011	644	13	a	a	DT
10011	644	14	cream	cream	NN
10011	644	15	.	.	.
10011	645	1	Add	add	VB
10011	645	2	the	the	DT
10011	645	3	yolks	yolk	NNS
10011	645	4	of	of	IN
10011	645	5	6	6	CD
10011	645	6	eggs	egg	NNS
10011	645	7	beaten	beat	VBN
10011	645	8	,	,	,
10011	645	9	1/2	1/2	CD
10011	645	10	cup	cup	NN
10011	645	11	of	of	IN
10011	645	12	seeded	seeded	JJ
10011	645	13	raisins	raisin	NNS
10011	645	14	and	and	CC
10011	645	15	some	some	DT
10011	645	16	chopped	chopped	JJ
10011	645	17	citron	citron	NN
10011	645	18	,	,	,
10011	645	19	a	a	DT
10011	645	20	pinch	pinch	NN
10011	645	21	of	of	IN
10011	645	22	nutmeg	nutmeg	NNP
10011	645	23	and	and	CC
10011	645	24	cinnamon	cinnamon	NN
10011	645	25	.	.	.
10011	646	1	Mix	mix	VB
10011	646	2	in	in	IN
10011	646	3	1/2	1/2	CD
10011	646	4	pound	pound	NN
10011	646	5	of	of	IN
10011	646	6	sifted	sift	VBN
10011	646	7	flour	flour	NN
10011	646	8	and	and	CC
10011	646	9	1/2	1/2	CD
10011	646	10	teaspoonful	teaspoonful	JJ
10011	646	11	of	of	IN
10011	646	12	baking	baking	NN
10011	646	13	-	-	HYPH
10011	646	14	powder	powder	NN
10011	646	15	.	.	.
10011	647	1	Add	add	VB
10011	647	2	the	the	DT
10011	647	3	whites	white	NNS
10011	647	4	,	,	,
10011	647	5	beaten	beat	VBN
10011	647	6	to	to	IN
10011	647	7	a	a	DT
10011	647	8	stiff	stiff	JJ
10011	647	9	froth	froth	NN
10011	647	10	;	;	:
10011	647	11	put	put	VBN
10011	647	12	in	in	RP
10011	647	13	a	a	DT
10011	647	14	buttered	butter	VBN
10011	647	15	pudding	pudding	NN
10011	647	16	-	-	HYPH
10011	647	17	mold	mold	NN
10011	647	18	,	,	,
10011	647	19	and	and	CC
10011	647	20	let	let	VB
10011	647	21	boil	boil	VB
10011	647	22	until	until	IN
10011	647	23	done	do	VBN
10011	647	24	.	.	.
10011	648	1	Serve	serve	VB
10011	648	2	with	with	IN
10011	648	3	brandy	brandy	NN
10011	648	4	sauce	sauce	NN
10011	648	5	.	.	.
10011	649	1	23.--German	23.--german	CD
10011	649	2	Stewed	Stewed	NNP
10011	649	3	Brains	brain	NNS
10011	649	4	.	.	.
10011	650	1	Clean	clean	VB
10011	650	2	the	the	DT
10011	650	3	brains	brain	NNS
10011	650	4	.	.	.
10011	651	1	Heat	heat	NN
10011	651	2	1	1	CD
10011	651	3	tablespoonful	tablespoonful	JJ
10011	651	4	of	of	IN
10011	651	5	drippings	dripping	NNS
10011	651	6	in	in	IN
10011	651	7	a	a	DT
10011	651	8	pan	pan	NN
10011	651	9	;	;	:
10011	651	10	add	add	VB
10011	651	11	the	the	DT
10011	651	12	brains	brain	NNS
10011	651	13	,	,	,
10011	651	14	1	1	CD
10011	651	15	sliced	sliced	JJ
10011	651	16	onion	onion	NN
10011	651	17	,	,	,
10011	651	18	some	some	DT
10011	651	19	parsley	parsley	NN
10011	651	20	,	,	,
10011	651	21	salt	salt	NN
10011	651	22	and	and	CC
10011	651	23	pepper	pepper	NN
10011	651	24	.	.	.
10011	652	1	Let	let	VB
10011	652	2	stew	stew	JJ
10011	652	3	fifteen	fifteen	CD
10011	652	4	minutes	minute	NNS
10011	652	5	.	.	.
10011	653	1	Thicken	Thicken	NNP
10011	653	2	the	the	DT
10011	653	3	sauce	sauce	NN
10011	653	4	with	with	IN
10011	653	5	butter	butter	NN
10011	653	6	and	and	CC
10011	653	7	flour	flour	NN
10011	653	8	;	;	:
10011	653	9	let	let	VB
10011	653	10	boil	boil	VB
10011	653	11	up	up	RP
10011	653	12	.	.	.
10011	654	1	Serve	serve	VB
10011	654	2	hot	hot	JJ
10011	654	3	with	with	IN
10011	654	4	spinach	spinach	NN
10011	654	5	and	and	CC
10011	654	6	sprinkle	sprinkle	VB
10011	654	7	all	all	DT
10011	654	8	with	with	IN
10011	654	9	chopped	chop	VBN
10011	654	10	hard	hard	RB
10011	654	11	-	-	HYPH
10011	654	12	boiled	boil	VBN
10011	654	13	eggs	egg	NNS
10011	654	14	.	.	.
10011	655	1	24.--Scotch	24.--scotch	CD
10011	655	2	Cream	Cream	NNP
10011	655	3	Muffins	Muffins	NNPS
10011	655	4	.	.	.
10011	656	1	Sift	Sift	NNP
10011	656	2	1	1	CD
10011	656	3	pint	pint	NN
10011	656	4	of	of	IN
10011	656	5	flour	flour	NN
10011	656	6	with	with	IN
10011	656	7	1	1	CD
10011	656	8	teaspoonful	teaspoonful	NN
10011	656	9	of	of	IN
10011	656	10	baking	baking	NN
10011	656	11	-	-	HYPH
10011	656	12	powder	powder	NN
10011	656	13	;	;	:
10011	656	14	beat	beat	VBD
10011	656	15	three	three	CD
10011	656	16	yolks	yolk	NNS
10011	656	17	of	of	IN
10011	656	18	eggs	egg	NNS
10011	656	19	with	with	IN
10011	656	20	a	a	DT
10011	656	21	pinch	pinch	NN
10011	656	22	of	of	IN
10011	656	23	salt	salt	NN
10011	656	24	;	;	:
10011	656	25	add	add	VB
10011	656	26	1	1	CD
10011	656	27	pint	pint	NN
10011	656	28	of	of	IN
10011	656	29	cream	cream	NN
10011	656	30	and	and	CC
10011	656	31	1	1	CD
10011	656	32	tablespoonful	tablespoonful	JJ
10011	656	33	of	of	IN
10011	656	34	melted	melted	JJ
10011	656	35	butter	butter	NN
10011	656	36	.	.	.
10011	657	1	Stir	stir	VB
10011	657	2	in	in	IN
10011	657	3	the	the	DT
10011	657	4	flour	flour	NN
10011	657	5	;	;	:
10011	657	6	add	add	VB
10011	657	7	the	the	DT
10011	657	8	whites	white	NNS
10011	657	9	beaten	beat	VBN
10011	657	10	to	to	IN
10011	657	11	a	a	DT
10011	657	12	stiff	stiff	JJ
10011	657	13	froth	froth	NN
10011	657	14	.	.	.
10011	658	1	Beat	beat	VB
10011	658	2	all	all	RB
10011	658	3	well	well	RB
10011	658	4	together	together	RB
10011	658	5	.	.	.
10011	659	1	Fill	fill	VB
10011	659	2	the	the	DT
10011	659	3	muffin	muffin	NN
10011	659	4	-	-	HYPH
10011	659	5	rings	ring	NNS
10011	659	6	1/2	1/2	CD
10011	659	7	full	full	JJ
10011	659	8	and	and	CC
10011	659	9	bake	bake	VBP
10011	659	10	in	in	RP
10011	659	11	a	a	DT
10011	659	12	quick	quick	JJ
10011	659	13	oven	oven	NN
10011	659	14	for	for	IN
10011	659	15	twenty	twenty	CD
10011	659	16	minutes	minute	NNS
10011	659	17	.	.	.
10011	660	1	25.--French	25.--french	CD
10011	660	2	Tart	Tart	NNP
10011	660	3	.	.	.
10011	661	1	Make	make	VB
10011	661	2	a	a	DT
10011	661	3	rich	rich	JJ
10011	661	4	pie	pie	NN
10011	661	5	-	-	HYPH
10011	661	6	dough	dough	NN
10011	661	7	.	.	.
10011	662	1	Line	line	VB
10011	662	2	a	a	DT
10011	662	3	large	large	JJ
10011	662	4	pie	pie	NN
10011	662	5	-	-	HYPH
10011	662	6	dish	dish	NN
10011	662	7	with	with	IN
10011	662	8	the	the	DT
10011	662	9	paste	paste	NN
10011	662	10	and	and	CC
10011	662	11	bake	bake	NN
10011	662	12	.	.	.
10011	663	1	Take	take	VB
10011	663	2	3	3	CD
10011	663	3	ounces	ounce	NNS
10011	663	4	of	of	IN
10011	663	5	almonds	almond	NNS
10011	663	6	and	and	CC
10011	663	7	pound	pound	NN
10011	663	8	to	to	IN
10011	663	9	a	a	DT
10011	663	10	paste	paste	NN
10011	663	11	;	;	:
10011	663	12	add	add	VB
10011	663	13	3	3	CD
10011	663	14	tablespoonfuls	tablespoonful	NNS
10011	663	15	of	of	IN
10011	663	16	pulverized	pulverized	JJ
10011	663	17	sugar	sugar	NN
10011	663	18	,	,	,
10011	663	19	2	2	CD
10011	663	20	tablespoonfuls	tablespoonful	NNS
10011	663	21	of	of	IN
10011	663	22	melted	melted	JJ
10011	663	23	butter	butter	NN
10011	663	24	,	,	,
10011	663	25	1/2	1/2	CD
10011	663	26	teaspoonful	teaspoonful	JJ
10011	663	27	of	of	IN
10011	663	28	cinnamon	cinnamon	NN
10011	663	29	and	and	CC
10011	663	30	the	the	DT
10011	663	31	yolks	yolk	NNS
10011	663	32	of	of	IN
10011	663	33	2	2	CD
10011	663	34	eggs	egg	NNS
10011	663	35	well	well	RB
10011	663	36	beaten	beat	VBN
10011	663	37	with	with	IN
10011	663	38	1	1	CD
10011	663	39	tablespoonful	tablespoonful	JJ
10011	663	40	of	of	IN
10011	663	41	rum	rum	NN
10011	663	42	.	.	.
10011	664	1	Add	add	VB
10011	664	2	the	the	DT
10011	664	3	beaten	beaten	NN
10011	664	4	whites	white	NNS
10011	664	5	;	;	,
10011	664	6	fill	fill	VB
10011	664	7	the	the	DT
10011	664	8	pie	pie	NN
10011	664	9	and	and	CC
10011	664	10	bake	bake	VB
10011	664	11	in	in	RP
10011	664	12	a	a	DT
10011	664	13	moderate	moderate	JJ
10011	664	14	oven	oven	NN
10011	664	15	.	.	.
10011	665	1	Then	then	RB
10011	665	2	make	make	VB
10011	665	3	a	a	DT
10011	665	4	glacé	glacé	NN
10011	665	5	.	.	.
10011	666	1	Mix	mix	NN
10011	666	2	1	1	CD
10011	666	3	ounce	ounce	NN
10011	666	4	of	of	IN
10011	666	5	granulated	granulate	VBN
10011	666	6	sugar	sugar	NN
10011	666	7	with	with	IN
10011	666	8	1	1	CD
10011	666	9	tablespoonful	tablespoonful	JJ
10011	666	10	of	of	IN
10011	666	11	cold	cold	JJ
10011	666	12	water	water	NN
10011	666	13	and	and	CC
10011	666	14	let	let	VB
10011	666	15	come	come	VB
10011	666	16	to	to	IN
10011	666	17	a	a	DT
10011	666	18	boil	boil	NN
10011	666	19	.	.	.
10011	667	1	Put	put	VB
10011	667	2	on	on	IN
10011	667	3	the	the	DT
10011	667	4	pie	pie	NN
10011	667	5	when	when	WRB
10011	667	6	cool	cool	JJ
10011	667	7	and	and	CC
10011	667	8	serve	serve	VBP
10011	667	9	.	.	.
10011	668	1	26.--Polish	26.--polish	CD
10011	668	2	Stewed	Stewed	NNPS
10011	668	3	Beans	Beans	NNPS
10011	668	4	.	.	.
10011	669	1	Break	break	VB
10011	669	2	string	string	NN
10011	669	3	-	-	HYPH
10011	669	4	beans	bean	NNS
10011	669	5	into	into	IN
10011	669	6	pieces	piece	NNS
10011	669	7	and	and	CC
10011	669	8	let	let	VB
10011	669	9	boil	boil	NN
10011	669	10	in	in	IN
10011	669	11	salted	salted	JJ
10011	669	12	water	water	NN
10011	669	13	until	until	IN
10011	669	14	tender	tender	NN
10011	669	15	;	;	:
10011	669	16	then	then	RB
10011	669	17	heat	heat	NN
10011	669	18	1	1	CD
10011	669	19	tablespoonful	tablespoonful	JJ
10011	669	20	of	of	IN
10011	669	21	butter	butter	NN
10011	669	22	;	;	:
10011	669	23	stir	stir	NN
10011	669	24	in	in	IN
10011	669	25	1	1	CD
10011	669	26	tablespoonful	tablespoonful	NN
10011	669	27	of	of	IN
10011	669	28	flour	flour	NN
10011	669	29	until	until	IN
10011	669	30	brown	brown	NNP
10011	669	31	.	.	.
10011	670	1	Add	add	VB
10011	670	2	the	the	DT
10011	670	3	water	water	NN
10011	670	4	in	in	IN
10011	670	5	which	which	WDT
10011	670	6	the	the	DT
10011	670	7	beans	bean	NNS
10011	670	8	were	be	VBD
10011	670	9	cooked	cook	VBN
10011	670	10	,	,	,
10011	670	11	1/2	1/2	CD
10011	670	12	cup	cup	NN
10011	670	13	of	of	IN
10011	670	14	vinegar	vinegar	NN
10011	670	15	,	,	,
10011	670	16	1	1	CD
10011	670	17	tablespoonful	tablespoonful	JJ
10011	670	18	of	of	IN
10011	670	19	brown	brown	JJ
10011	670	20	sugar	sugar	NN
10011	670	21	,	,	,
10011	670	22	some	some	DT
10011	670	23	cinnamon	cinnamon	NN
10011	670	24	and	and	CC
10011	670	25	cloves	clove	NNS
10011	670	26	to	to	IN
10011	670	27	taste	taste	VB
10011	670	28	.	.	.
10011	671	1	Let	let	VB
10011	671	2	sauce	sauce	NN
10011	671	3	boil	boil	NN
10011	671	4	.	.	.
10011	672	1	Add	add	VB
10011	672	2	the	the	DT
10011	672	3	beans	bean	NNS
10011	672	4	and	and	CC
10011	672	5	simmer	simmer	JJ
10011	672	6	ten	ten	CD
10011	672	7	minutes	minute	NNS
10011	672	8	.	.	.
10011	673	1	Serve	serve	VB
10011	673	2	hot	hot	JJ
10011	673	3	with	with	IN
10011	673	4	a	a	DT
10011	673	5	beef	beef	NN
10011	673	6	pot	pot	NN
10011	673	7	roast	roast	NN
10011	673	8	.	.	.
10011	674	1	27.--Vienna	27.--vienna	CD
10011	674	2	Milk	milk	NN
10011	674	3	Rolls	roll	NNS
10011	674	4	.	.	.
10011	675	1	Sift	Sift	NNP
10011	675	2	1	1	CD
10011	675	3	-	-	SYM
10011	675	4	1/2	1/2	CD
10011	675	5	quarts	quart	NNS
10011	675	6	of	of	IN
10011	675	7	flour	flour	NN
10011	675	8	;	;	:
10011	675	9	add	add	VB
10011	675	10	1/2	1/2	CD
10011	675	11	teaspoonful	teaspoonful	JJ
10011	675	12	of	of	IN
10011	675	13	salt	salt	NN
10011	675	14	;	;	:
10011	675	15	work	work	NN
10011	675	16	in	in	IN
10011	675	17	a	a	DT
10011	675	18	large	large	JJ
10011	675	19	tablespoonful	tablespoonful	NN
10011	675	20	of	of	IN
10011	675	21	butter	butter	NN
10011	675	22	;	;	:
10011	675	23	then	then	RB
10011	675	24	stir	stir	VB
10011	675	25	in	in	IN
10011	675	26	1/2	1/2	CD
10011	675	27	cup	cup	NN
10011	675	28	of	of	IN
10011	675	29	milk	milk	NN
10011	675	30	with	with	IN
10011	675	31	a	a	DT
10011	675	32	piece	piece	NN
10011	675	33	of	of	IN
10011	675	34	yeast	yeast	NN
10011	675	35	dissolved	dissolve	VBN
10011	675	36	in	in	IN
10011	675	37	the	the	DT
10011	675	38	milk	milk	NN
10011	675	39	and	and	CC
10011	675	40	a	a	DT
10011	675	41	teaspoonful	teaspoonful	NN
10011	675	42	of	of	IN
10011	675	43	sugar	sugar	NN
10011	675	44	.	.	.
10011	676	1	Beat	beat	VB
10011	676	2	all	all	RB
10011	676	3	up	up	RP
10011	676	4	well	well	RB
10011	676	5	with	with	IN
10011	676	6	1	1	CD
10011	676	7	pint	pint	NN
10011	676	8	of	of	IN
10011	676	9	milk	milk	NN
10011	676	10	;	;	:
10011	676	11	let	let	VB
10011	676	12	raise	raise	VB
10011	676	13	over	over	IN
10011	676	14	night	night	NN
10011	676	15	.	.	.
10011	677	1	Roll	roll	VB
10011	677	2	out	out	RP
10011	677	3	an	an	DT
10011	677	4	inch	inch	NN
10011	677	5	thick	thick	JJ
10011	677	6	;	;	:
10011	677	7	cut	cut	VBN
10011	677	8	with	with	IN
10011	677	9	a	a	DT
10011	677	10	biscuit	biscuit	NN
10011	677	11	-	-	HYPH
10011	677	12	cutter	cutter	NN
10011	677	13	;	;	:
10011	677	14	rub	rub	VB
10011	677	15	with	with	IN
10011	677	16	melted	melted	JJ
10011	677	17	butter	butter	NN
10011	677	18	;	;	:
10011	677	19	lay	lie	VBD
10011	677	20	in	in	IN
10011	677	21	a	a	DT
10011	677	22	buttered	butter	VBN
10011	677	23	baking	baking	NN
10011	677	24	-	-	HYPH
10011	677	25	pan	pan	NNP
10011	677	26	;	;	:
10011	677	27	let	let	VB
10011	677	28	raise	raise	VB
10011	677	29	one	one	CD
10011	677	30	hour	hour	NN
10011	677	31	;	;	:
10011	677	32	then	then	RB
10011	677	33	bake	bake	VB
10011	677	34	in	in	RP
10011	677	35	a	a	DT
10011	677	36	hot	hot	JJ
10011	677	37	oven	oven	JJ
10011	677	38	twenty	twenty	CD
10011	677	39	minutes	minute	NNS
10011	677	40	.	.	.
10011	678	1	28.--Scotch	28.--scotch	CD
10011	678	2	Potato	Potato	NNP
10011	678	3	Stew	Stew	NNP
10011	678	4	.	.	.
10011	679	1	Cut	cut	VB
10011	679	2	the	the	DT
10011	679	3	potatoes	potato	NNS
10011	679	4	into	into	IN
10011	679	5	small	small	JJ
10011	679	6	dice	dice	NN
10011	679	7	pieces	piece	NNS
10011	679	8	and	and	CC
10011	679	9	fry	fry	NN
10011	679	10	in	in	IN
10011	679	11	hot	hot	JJ
10011	679	12	lard	lard	NN
10011	679	13	.	.	.
10011	680	1	Then	then	RB
10011	680	2	fry	fry	VB
10011	680	3	1	1	CD
10011	680	4	onion	onion	NN
10011	680	5	cut	cut	VBN
10011	680	6	fine	fine	JJ
10011	680	7	in	in	IN
10011	680	8	hot	hot	JJ
10011	680	9	butter	butter	NN
10011	680	10	,	,	,
10011	680	11	but	but	CC
10011	680	12	do	do	VBP
10011	680	13	not	not	RB
10011	680	14	brown	brown	VB
10011	680	15	;	;	:
10011	680	16	stir	stir	NN
10011	680	17	in	in	IN
10011	680	18	some	some	DT
10011	680	19	flour	flour	NN
10011	680	20	;	;	:
10011	680	21	then	then	RB
10011	680	22	add	add	VB
10011	680	23	milk	milk	NN
10011	680	24	,	,	,
10011	680	25	salt	salt	NN
10011	680	26	,	,	,
10011	680	27	pepper	pepper	NN
10011	680	28	and	and	CC
10011	680	29	parsley	parsley	NN
10011	680	30	.	.	.
10011	681	1	Let	let	VB
10011	681	2	boil	boil	VB
10011	681	3	up	up	RP
10011	681	4	once	once	RB
10011	681	5	and	and	CC
10011	681	6	add	add	VB
10011	681	7	the	the	DT
10011	681	8	potatoes	potato	NNS
10011	681	9	to	to	IN
10011	681	10	the	the	DT
10011	681	11	sauce	sauce	NN
10011	681	12	.	.	.
10011	682	1	Let	let	VB
10011	682	2	all	all	DT
10011	682	3	get	get	VB
10011	682	4	very	very	RB
10011	682	5	hot	hot	JJ
10011	682	6	and	and	CC
10011	682	7	serve	serve	VB
10011	682	8	.	.	.
10011	683	1	29.--Jewish	29.--jewish	CD
10011	683	2	Dumplings	dumpling	NNS
10011	683	3	.	.	.
10011	684	1	Soak	Soak	NNP
10011	684	2	6	6	CD
10011	684	3	crackers	cracker	NNS
10011	684	4	in	in	IN
10011	684	5	water	water	NN
10011	684	6	;	;	:
10011	684	7	then	then	RB
10011	684	8	press	press	NN
10011	684	9	dry	dry	JJ
10011	684	10	.	.	.
10011	685	1	Fry	Fry	NNP
10011	685	2	1	1	CD
10011	685	3	chopped	chop	VBD
10011	685	4	onion	onion	NN
10011	685	5	in	in	IN
10011	685	6	butter	butter	NN
10011	685	7	and	and	CC
10011	685	8	pour	pour	VB
10011	685	9	over	over	IN
10011	685	10	the	the	DT
10011	685	11	crackers	cracker	NNS
10011	685	12	.	.	.
10011	686	1	Add	add	VB
10011	686	2	3	3	CD
10011	686	3	eggs	egg	NNS
10011	686	4	and	and	CC
10011	686	5	chopped	chop	VBN
10011	686	6	parsley	parsley	NN
10011	686	7	;	;	:
10011	686	8	sprinkle	sprinkle	VB
10011	686	9	with	with	IN
10011	686	10	salt	salt	NN
10011	686	11	,	,	,
10011	686	12	pepper	pepper	NN
10011	686	13	and	and	CC
10011	686	14	nutmeg	nutmeg	NN
10011	686	15	.	.	.
10011	687	1	Mix	mix	VB
10011	687	2	all	all	DT
10011	687	3	with	with	IN
10011	687	4	some	some	DT
10011	687	5	cracker	cracker	NN
10011	687	6	-	-	HYPH
10011	687	7	meal	meal	NN
10011	687	8	until	until	IN
10011	687	9	you	-PRON-	PRP
10011	687	10	can	can	MD
10011	687	11	form	form	VB
10011	687	12	into	into	IN
10011	687	13	balls	ball	NNS
10011	687	14	and	and	CC
10011	687	15	boil	boil	VB
10011	687	16	in	in	IN
10011	687	17	salted	salted	JJ
10011	687	18	water	water	NN
10011	687	19	until	until	IN
10011	687	20	done	do	VBN
10011	687	21	.	.	.
10011	688	1	Serve	serve	VB
10011	688	2	hot	hot	JJ
10011	688	3	with	with	IN
10011	688	4	melted	melted	JJ
10011	688	5	butter	butter	NN
10011	688	6	poured	pour	VBN
10011	688	7	over	over	IN
10011	688	8	them	-PRON-	PRP
10011	688	9	,	,	,
10011	688	10	and	and	CC
10011	688	11	garnish	garnish	VB
10011	688	12	with	with	IN
10011	688	13	parsley	parsley	NN
10011	688	14	.	.	.
10011	689	1	30.--Italian	30.--Italian	NNP
10011	689	2	Soup	Soup	NNP
10011	689	3	.	.	.
10011	690	1	Chop	chop	VB
10011	690	2	some	some	DT
10011	690	3	cabbage	cabbage	NN
10011	690	4	and	and	CC
10011	690	5	let	let	VB
10011	690	6	fry	fry	NN
10011	690	7	in	in	IN
10011	690	8	2	2	CD
10011	690	9	tablespoonfuls	tablespoonful	NNS
10011	690	10	of	of	IN
10011	690	11	butter	butter	NN
10011	690	12	;	;	:
10011	690	13	add	add	VB
10011	690	14	1/2	1/2	CD
10011	690	15	cup	cup	NN
10011	690	16	of	of	IN
10011	690	17	rice	rice	NN
10011	690	18	(	(	-LRB-
10011	690	19	dry	dry	NNP
10011	690	20	)	)	-RRB-
10011	690	21	and	and	CC
10011	690	22	1	1	CD
10011	690	23	clove	clove	NN
10011	690	24	of	of	IN
10011	690	25	garlic	garlic	NN
10011	690	26	chopped	chop	VBN
10011	690	27	with	with	IN
10011	690	28	1/2	1/2	CD
10011	690	29	small	small	JJ
10011	690	30	onion	onion	NN
10011	690	31	.	.	.
10011	691	1	Let	let	VB
10011	691	2	fry	fry	VB
10011	691	3	a	a	DT
10011	691	4	few	few	JJ
10011	691	5	minutes	minute	NNS
10011	691	6	;	;	:
10011	691	7	then	then	RB
10011	691	8	add	add	VB
10011	691	9	2	2	CD
10011	691	10	quarts	quart	NNS
10011	691	11	of	of	IN
10011	691	12	soup	soup	NN
10011	691	13	-	-	HYPH
10011	691	14	stock	stock	NN
10011	691	15	seasoned	season	VBN
10011	691	16	with	with	IN
10011	691	17	salt	salt	NN
10011	691	18	,	,	,
10011	691	19	white	white	JJ
10011	691	20	pepper	pepper	NN
10011	691	21	and	and	CC
10011	691	22	a	a	DT
10011	691	23	little	little	JJ
10011	691	24	saffron	saffron	NN
10011	691	25	to	to	IN
10011	691	26	taste	taste	NN
10011	691	27	.	.	.
10011	692	1	Add	add	VB
10011	692	2	1/2	1/2	CD
10011	692	3	cup	cup	NN
10011	692	4	of	of	IN
10011	692	5	grated	grate	VBN
10011	692	6	Parmesan	Parmesan	NNP
10011	692	7	cheese	cheese	NN
10011	692	8	;	;	:
10011	692	9	let	let	VB
10011	692	10	all	all	DT
10011	692	11	cook	cook	VB
10011	692	12	until	until	IN
10011	692	13	done	do	VBN
10011	692	14	.	.	.
10011	693	1	Serve	serve	VB
10011	693	2	with	with	IN
10011	693	3	toasted	toasted	JJ
10011	693	4	croutons	crouton	NNS
10011	693	5	.	.	.
10011	694	1	_	_	NNP
10011	694	2	MAY	MAY	NNP
10011	694	3	.	.	.
10011	694	4	_	_	NNP
10011	694	5	1.--Turkish	1.--Turkish	NNP
10011	694	6	Purée	Purée	NNP
10011	694	7	.	.	.
10011	695	1	Boil	Boil	NNP
10011	695	2	1	1	CD
10011	695	3	cup	cup	NN
10011	695	4	of	of	IN
10011	695	5	lentils	lentil	NNS
10011	695	6	with	with	IN
10011	695	7	1	1	CD
10011	695	8	bay	bay	NN
10011	695	9	-	-	HYPH
10011	695	10	leaf	leaf	NN
10011	695	11	,	,	,
10011	695	12	2	2	CD
10011	695	13	sprigs	sprig	NNS
10011	695	14	of	of	IN
10011	695	15	parsley	parsley	NNP
10011	695	16	,	,	,
10011	695	17	a	a	DT
10011	695	18	pinch	pinch	NN
10011	695	19	of	of	IN
10011	695	20	salt	salt	NN
10011	695	21	and	and	CC
10011	695	22	pepper	pepper	NN
10011	695	23	to	to	TO
10011	695	24	taste	taste	NN
10011	695	25	;	;	:
10011	695	26	add	add	VB
10011	695	27	some	some	DT
10011	695	28	mace	mace	NN
10011	695	29	and	and	CC
10011	695	30	cook	cook	NN
10011	695	31	until	until	IN
10011	695	32	tender	tender	NN
10011	695	33	.	.	.
10011	696	1	Then	then	RB
10011	696	2	fry	fry	NNP
10011	696	3	1	1	CD
10011	696	4	chopped	chop	VBD
10011	696	5	onion	onion	NN
10011	696	6	in	in	IN
10011	696	7	2	2	CD
10011	696	8	tablespoonfuls	tablespoonful	NNS
10011	696	9	of	of	IN
10011	696	10	olive	olive	NN
10011	696	11	-	-	HYPH
10011	696	12	oil	oil	NN
10011	696	13	;	;	:
10011	696	14	add	add	VB
10011	696	15	the	the	DT
10011	696	16	lentils	lentil	NNS
10011	696	17	and	and	CC
10011	696	18	1	1	CD
10011	696	19	cup	cup	NN
10011	696	20	of	of	IN
10011	696	21	cooked	cooked	JJ
10011	696	22	rice	rice	NN
10011	696	23	and	and	CC
10011	696	24	1	1	CD
10011	696	25	tablespoonful	tablespoonful	JJ
10011	696	26	of	of	IN
10011	696	27	butter	butter	NN
10011	696	28	.	.	.
10011	697	1	Stir	stir	VB
10011	697	2	well	well	RB
10011	697	3	together	together	RB
10011	697	4	and	and	CC
10011	697	5	let	let	VB
10011	697	6	get	get	VB
10011	697	7	very	very	RB
10011	697	8	hot	hot	JJ
10011	697	9	.	.	.
10011	698	1	Put	put	VB
10011	698	2	on	on	RP
10011	698	3	a	a	DT
10011	698	4	platter	platter	NN
10011	698	5	and	and	CC
10011	698	6	pour	pour	VB
10011	698	7	over	over	IN
10011	698	8	a	a	DT
10011	698	9	highly	highly	RB
10011	698	10	seasoned	season	VBN
10011	698	11	tomato	tomato	NN
10011	698	12	-	-	HYPH
10011	698	13	sauce	sauce	NN
10011	698	14	and	and	CC
10011	698	15	serve	serve	VB
10011	698	16	.	.	.
10011	699	1	Garnish	garnish	VB
10011	699	2	with	with	IN
10011	699	3	fried	fry	VBN
10011	699	4	parsley	parsley	NN
10011	699	5	.	.	.
10011	700	1	2.--Jewish	2.--jewish	CD
10011	700	2	Kugel	Kugel	NNP
10011	700	3	.	.	.
10011	701	1	Soak	soak	VB
10011	701	2	1/2	1/2	CD
10011	701	3	loaf	loaf	NN
10011	701	4	of	of	IN
10011	701	5	bread	bread	NN
10011	701	6	in	in	IN
10011	701	7	water	water	NN
10011	701	8	;	;	:
10011	701	9	then	then	RB
10011	701	10	press	press	VB
10011	701	11	it	-PRON-	PRP
10011	701	12	dry	dry	JJ
10011	701	13	.	.	.
10011	702	1	Heat	heat	NN
10011	702	2	1/2	1/2	CD
10011	702	3	cup	cup	NN
10011	702	4	of	of	IN
10011	702	5	butter	butter	NN
10011	702	6	and	and	CC
10011	702	7	mix	mix	VB
10011	702	8	with	with	IN
10011	702	9	the	the	DT
10011	702	10	bread	bread	NN
10011	702	11	;	;	:
10011	702	12	add	add	VB
10011	702	13	2	2	CD
10011	702	14	chopped	chop	VBN
10011	702	15	apples	apple	NNS
10011	702	16	,	,	,
10011	702	17	1/2	1/2	CD
10011	702	18	cup	cup	NN
10011	702	19	of	of	IN
10011	702	20	raisins	raisin	NNS
10011	702	21	,	,	,
10011	702	22	1/2	1/2	CD
10011	702	23	cup	cup	NN
10011	702	24	of	of	IN
10011	702	25	pounded	pound	VBN
10011	702	26	almonds	almond	NNS
10011	702	27	and	and	CC
10011	702	28	the	the	DT
10011	702	29	grated	grate	VBN
10011	702	30	peel	peel	NN
10011	702	31	of	of	IN
10011	702	32	a	a	DT
10011	702	33	lemon	lemon	NN
10011	702	34	.	.	.
10011	703	1	Add	add	VB
10011	703	2	the	the	DT
10011	703	3	yolks	yolk	NNS
10011	703	4	of	of	IN
10011	703	5	4	4	CD
10011	703	6	eggs	egg	NNS
10011	703	7	and	and	CC
10011	703	8	the	the	DT
10011	703	9	whites	white	NNS
10011	703	10	beaten	beat	VBN
10011	703	11	to	to	IN
10011	703	12	a	a	DT
10011	703	13	stiff	stiff	JJ
10011	703	14	froth	froth	NN
10011	703	15	;	;	:
10011	703	16	mix	mix	VB
10011	703	17	well	well	RB
10011	703	18	together	together	RB
10011	703	19	.	.	.
10011	704	1	Put	put	VB
10011	704	2	in	in	RP
10011	704	3	a	a	DT
10011	704	4	buttered	butter	VBN
10011	704	5	pudding	pudding	NN
10011	704	6	-	-	HYPH
10011	704	7	dish	dish	NN
10011	704	8	and	and	CC
10011	704	9	pour	pour	VBP
10011	704	10	over	over	IN
10011	704	11	1/2	1/2	CD
10011	704	12	cup	cup	NN
10011	704	13	of	of	IN
10011	704	14	melted	melted	JJ
10011	704	15	butter	butter	NN
10011	704	16	;	;	:
10011	704	17	let	let	VB
10011	704	18	bake	bake	NN
10011	704	19	in	in	IN
10011	704	20	a	a	DT
10011	704	21	moderate	moderate	JJ
10011	704	22	oven	oven	NN
10011	704	23	until	until	IN
10011	704	24	brown	brown	NNP
10011	704	25	.	.	.
10011	705	1	Serve	serve	VB
10011	705	2	hot	hot	JJ
10011	705	3	.	.	.
10011	706	1	3.--English	3.--english	CD
10011	706	2	Muffins	muffin	NNS
10011	706	3	.	.	.
10011	707	1	Take	take	VB
10011	707	2	1	1	CD
10011	707	3	quart	quart	NN
10011	707	4	of	of	IN
10011	707	5	warm	warm	JJ
10011	707	6	milk	milk	NN
10011	707	7	,	,	,
10011	707	8	1/2	1/2	CD
10011	707	9	cup	cup	NN
10011	707	10	of	of	IN
10011	707	11	yeast	yeast	NN
10011	707	12	,	,	,
10011	707	13	1	1	CD
10011	707	14	teaspoonful	teaspoonful	NN
10011	707	15	of	of	IN
10011	707	16	salt	salt	NN
10011	707	17	and	and	CC
10011	707	18	flour	flour	NN
10011	707	19	enough	enough	RB
10011	707	20	to	to	TO
10011	707	21	make	make	VB
10011	707	22	a	a	DT
10011	707	23	stiff	stiff	JJ
10011	707	24	batter	batter	NN
10011	707	25	;	;	:
10011	707	26	let	let	VB
10011	707	27	stand	stand	VB
10011	707	28	to	to	TO
10011	707	29	raise	raise	VB
10011	707	30	until	until	IN
10011	707	31	light	light	NN
10011	707	32	.	.	.
10011	708	1	Then	then	RB
10011	708	2	add	add	VB
10011	708	3	1/2	1/2	CD
10011	708	4	cup	cup	NN
10011	708	5	of	of	IN
10011	708	6	melted	melted	JJ
10011	708	7	butter	butter	NN
10011	708	8	,	,	,
10011	708	9	1	1	CD
10011	708	10	teaspoonful	teaspoonful	NN
10011	708	11	of	of	IN
10011	708	12	soda	soda	NN
10011	708	13	dissolved	dissolve	VBN
10011	708	14	in	in	IN
10011	708	15	a	a	DT
10011	708	16	little	little	JJ
10011	708	17	water	water	NN
10011	708	18	;	;	:
10011	708	19	add	add	VB
10011	708	20	enough	enough	JJ
10011	708	21	flour	flour	NN
10011	708	22	to	to	TO
10011	708	23	make	make	VB
10011	708	24	a	a	DT
10011	708	25	very	very	RB
10011	708	26	stiff	stiff	JJ
10011	708	27	batter	batter	NN
10011	708	28	and	and	CC
10011	708	29	let	let	VB
10011	708	30	raise	raise	VB
10011	708	31	half	half	PDT
10011	708	32	an	an	DT
10011	708	33	hour	hour	NN
10011	708	34	.	.	.
10011	709	1	Then	then	RB
10011	709	2	fill	fill	VB
10011	709	3	well	well	RB
10011	709	4	-	-	HYPH
10011	709	5	greased	grease	VBN
10011	709	6	muffin	muffin	NN
10011	709	7	-	-	HYPH
10011	709	8	rings	ring	NNS
10011	709	9	half	half	NN
10011	709	10	full	full	JJ
10011	709	11	with	with	IN
10011	709	12	the	the	DT
10011	709	13	batter	batter	NN
10011	709	14	and	and	CC
10011	709	15	bake	bake	VB
10011	709	16	in	in	RP
10011	709	17	a	a	DT
10011	709	18	quick	quick	JJ
10011	709	19	oven	oven	NN
10011	709	20	until	until	IN
10011	709	21	done	do	VBN
10011	709	22	.	.	.
10011	710	1	Serve	serve	VB
10011	710	2	with	with	IN
10011	710	3	butter	butter	NN
10011	710	4	.	.	.
10011	711	1	4.--Spanish	4.--spanish	CD
10011	711	2	Roast	Roast	NNP
10011	711	3	Veal	Veal	NNP
10011	711	4	.	.	.
10011	712	1	Season	season	VB
10011	712	2	a	a	DT
10011	712	3	6-pound	6-pound	CD
10011	712	4	veal	veal	NN
10011	712	5	-	-	HYPH
10011	712	6	roast	roast	NN
10011	712	7	with	with	IN
10011	712	8	salt	salt	NN
10011	712	9	and	and	CC
10011	712	10	pepper	pepper	NN
10011	712	11	and	and	CC
10011	712	12	rub	rub	VB
10011	712	13	well	well	RB
10011	712	14	with	with	IN
10011	712	15	butter	butter	NN
10011	712	16	;	;	:
10011	712	17	put	put	VBN
10011	712	18	in	in	IN
10011	712	19	the	the	DT
10011	712	20	dripping	dripping	JJ
10011	712	21	-	-	HYPH
10011	712	22	pan	pan	NN
10011	712	23	with	with	IN
10011	712	24	one	one	CD
10011	712	25	large	large	JJ
10011	712	26	sliced	sliced	JJ
10011	712	27	onion	onion	NN
10011	712	28	,	,	,
10011	712	29	1	1	CD
10011	712	30	bay	bay	NN
10011	712	31	-	-	HYPH
10011	712	32	leaf	leaf	NN
10011	712	33	,	,	,
10011	712	34	2	2	CD
10011	712	35	sprigs	sprig	NNS
10011	712	36	of	of	IN
10011	712	37	parsley	parsley	NN
10011	712	38	and	and	CC
10011	712	39	2	2	CD
10011	712	40	of	of	IN
10011	712	41	thyme	thyme	NNS
10011	712	42	and	and	CC
10011	712	43	sage	sage	NN
10011	712	44	.	.	.
10011	713	1	Add	add	VB
10011	713	2	1/2	1/2	CD
10011	713	3	teaspoonful	teaspoonful	JJ
10011	713	4	each	each	DT
10011	713	5	of	of	IN
10011	713	6	cloves	clove	NNS
10011	713	7	,	,	,
10011	713	8	allspice	allspice	NN
10011	713	9	and	and	CC
10011	713	10	mace	mace	NN
10011	713	11	.	.	.
10011	714	1	Pour	pour	VB
10011	714	2	in	in	IN
10011	714	3	1	1	CD
10011	714	4	cup	cup	NN
10011	714	5	of	of	IN
10011	714	6	hot	hot	JJ
10011	714	7	water	water	NN
10011	714	8	and	and	CC
10011	714	9	the	the	DT
10011	714	10	juice	juice	NN
10011	714	11	of	of	IN
10011	714	12	a	a	DT
10011	714	13	lemon	lemon	NN
10011	714	14	and	and	CC
10011	714	15	dredge	dredge	NN
10011	714	16	with	with	IN
10011	714	17	flour	flour	NN
10011	714	18	;	;	:
10011	714	19	add	add	VB
10011	714	20	a	a	DT
10011	714	21	tablespoonful	tablespoonful	NN
10011	714	22	of	of	IN
10011	714	23	butter	butter	NN
10011	714	24	.	.	.
10011	715	1	Let	let	VB
10011	715	2	bake	bake	NN
10011	715	3	until	until	IN
10011	715	4	brown	brown	JJ
10011	715	5	and	and	CC
10011	715	6	tender	tender	NN
10011	715	7	.	.	.
10011	716	1	Baste	Baste	NNP
10011	716	2	often	often	RB
10011	716	3	with	with	IN
10011	716	4	the	the	DT
10011	716	5	sauce	sauce	NN
10011	716	6	and	and	CC
10011	716	7	serve	serve	VB
10011	716	8	.	.	.
10011	717	1	5.--Madras	5.--madras	CD
10011	717	2	Stewed	Stewed	NNP
10011	717	3	Chicken	Chicken	NNP
10011	717	4	.	.	.
10011	718	1	Cut	cut	VB
10011	718	2	a	a	DT
10011	718	3	spring	spring	NN
10011	718	4	chicken	chicken	NN
10011	718	5	into	into	IN
10011	718	6	pieces	piece	NNS
10011	718	7	at	at	IN
10011	718	8	the	the	DT
10011	718	9	joints	joint	NNS
10011	718	10	;	;	:
10011	718	11	season	season	NN
10011	718	12	with	with	IN
10011	718	13	salt	salt	NN
10011	718	14	and	and	CC
10011	718	15	pepper	pepper	NN
10011	718	16	and	and	CC
10011	718	17	fry	fry	NN
10011	718	18	in	in	IN
10011	718	19	hot	hot	JJ
10011	718	20	lard	lard	NN
10011	718	21	with	with	IN
10011	718	22	some	some	DT
10011	718	23	tender	tender	NN
10011	718	24	mutton	mutton	NN
10011	718	25	chops	chop	NNS
10011	718	26	.	.	.
10011	719	1	Fry	fry	NN
10011	719	2	1	1	CD
10011	719	3	sliced	slice	VBD
10011	719	4	onion	onion	NN
10011	719	5	in	in	IN
10011	719	6	hot	hot	JJ
10011	719	7	butter	butter	NN
10011	719	8	with	with	IN
10011	719	9	2	2	CD
10011	719	10	ounces	ounce	NNS
10011	719	11	of	of	IN
10011	719	12	rice	rice	NN
10011	719	13	,	,	,
10011	719	14	1	1	CD
10011	719	15	teaspoonful	teaspoonful	NN
10011	719	16	of	of	IN
10011	719	17	curry	curry	NN
10011	719	18	-	-	HYPH
10011	719	19	powder	powder	NN
10011	719	20	and	and	CC
10011	719	21	1	1	CD
10011	719	22	chopped	chop	VBN
10011	719	23	apple	apple	NN
10011	719	24	;	;	:
10011	719	25	add	add	VB
10011	719	26	to	to	IN
10011	719	27	the	the	DT
10011	719	28	chicken	chicken	NN
10011	719	29	.	.	.
10011	720	1	Moisten	moisten	VB
10011	720	2	with	with	IN
10011	720	3	1	1	CD
10011	720	4	quart	quart	NN
10011	720	5	of	of	IN
10011	720	6	chicken	chicken	NN
10011	720	7	broth	broth	NN
10011	720	8	,	,	,
10011	720	9	season	season	NN
10011	720	10	to	to	TO
10011	720	11	taste	taste	VB
10011	720	12	and	and	CC
10011	720	13	let	let	VB
10011	720	14	simmer	simmer	NN
10011	720	15	until	until	IN
10011	720	16	the	the	DT
10011	720	17	chicken	chicken	NN
10011	720	18	and	and	CC
10011	720	19	mutton	mutton	NN
10011	720	20	are	be	VBP
10011	720	21	very	very	RB
10011	720	22	tender	tender	JJ
10011	720	23	;	;	:
10011	720	24	then	then	RB
10011	720	25	add	add	VB
10011	720	26	1	1	CD
10011	720	27	pint	pint	NN
10011	720	28	of	of	IN
10011	720	29	hot	hot	JJ
10011	720	30	oysters	oyster	NNS
10011	720	31	and	and	CC
10011	720	32	the	the	DT
10011	720	33	juice	juice	NN
10011	720	34	of	of	IN
10011	720	35	1/2	1/2	CD
10011	720	36	lemon	lemon	NN
10011	720	37	.	.	.
10011	721	1	Let	let	VB
10011	721	2	all	all	DT
10011	721	3	get	get	VB
10011	721	4	very	very	RB
10011	721	5	hot	hot	JJ
10011	721	6	and	and	CC
10011	721	7	serve	serve	VB
10011	721	8	on	on	IN
10011	721	9	a	a	DT
10011	721	10	platter	platter	NN
10011	721	11	with	with	IN
10011	721	12	fried	fried	JJ
10011	721	13	egg	egg	NN
10011	721	14	-	-	HYPH
10011	721	15	plant	plant	NN
10011	721	16	.	.	.
10011	722	1	6.--Irish	6.--Irish	NNP
10011	722	2	Beef	Beef	NNP
10011	722	3	Rolls	Rolls	NNP
10011	722	4	.	.	.
10011	723	1	Chop	chop	VB
10011	723	2	some	some	DT
10011	723	3	fat	fat	JJ
10011	723	4	beef	beef	NN
10011	723	5	with	with	IN
10011	723	6	1	1	CD
10011	723	7	onion	onion	NN
10011	723	8	and	and	CC
10011	723	9	2	2	CD
10011	723	10	sprigs	sprig	NNS
10011	723	11	of	of	IN
10011	723	12	parsley	parsley	NN
10011	723	13	.	.	.
10011	724	1	Season	season	NN
10011	724	2	with	with	IN
10011	724	3	salt	salt	NN
10011	724	4	,	,	,
10011	724	5	pepper	pepper	NN
10011	724	6	,	,	,
10011	724	7	nutmeg	nutmeg	NN
10011	724	8	and	and	CC
10011	724	9	a	a	DT
10011	724	10	little	little	JJ
10011	724	11	mace	mace	NN
10011	724	12	to	to	TO
10011	724	13	taste	taste	NN
10011	724	14	and	and	CC
10011	724	15	the	the	DT
10011	724	16	grated	grate	VBN
10011	724	17	rind	rind	NN
10011	724	18	of	of	IN
10011	724	19	1/2	1/2	CD
10011	724	20	lemon	lemon	NN
10011	724	21	,	,	,
10011	724	22	1	1	CD
10011	724	23	beaten	beat	VBN
10011	724	24	egg	egg	NN
10011	724	25	and	and	CC
10011	724	26	1/2	1/2	CD
10011	724	27	cup	cup	NN
10011	724	28	of	of	IN
10011	724	29	fine	fine	JJ
10011	724	30	bread	bread	NN
10011	724	31	-	-	HYPH
10011	724	32	crumbs	crumb	NNS
10011	724	33	.	.	.
10011	725	1	Mix	mix	VB
10011	725	2	all	all	DT
10011	725	3	well	well	RB
10011	725	4	together	together	RB
10011	725	5	and	and	CC
10011	725	6	shape	shape	VB
10011	725	7	into	into	IN
10011	725	8	rolls	roll	NNS
10011	725	9	.	.	.
10011	726	1	Then	then	RB
10011	726	2	heat	heat	VB
10011	726	3	some	some	DT
10011	726	4	dripping	drip	VBG
10011	726	5	in	in	IN
10011	726	6	a	a	DT
10011	726	7	saucepan	saucepan	NN
10011	726	8	;	;	:
10011	726	9	lay	lie	VBD
10011	726	10	in	in	IN
10011	726	11	the	the	DT
10011	726	12	rolls	roll	NNS
10011	726	13	;	;	:
10011	726	14	cover	cover	VB
10011	726	15	and	and	CC
10011	726	16	let	let	VB
10011	726	17	simmer	simmer	NN
10011	726	18	until	until	IN
10011	726	19	brown	brown	NNP
10011	726	20	.	.	.
10011	727	1	Serve	serve	VB
10011	727	2	hot	hot	JJ
10011	727	3	with	with	IN
10011	727	4	the	the	DT
10011	727	5	sauce	sauce	NN
10011	727	6	.	.	.
10011	728	1	7.--Norwegian	7.--Norwegian	NNP
10011	728	2	Fruit	Fruit	NNP
10011	728	3	Pudding	Pudding	NNP
10011	728	4	.	.	.
10011	729	1	Boil	Boil	NNP
10011	729	2	1	1	CD
10011	729	3	pint	pint	NN
10011	729	4	of	of	IN
10011	729	5	raspberries	raspberry	NNS
10011	729	6	and	and	CC
10011	729	7	1	1	CD
10011	729	8	pint	pint	NN
10011	729	9	of	of	IN
10011	729	10	red	red	JJ
10011	729	11	currants	currant	NNS
10011	729	12	in	in	IN
10011	729	13	2	2	CD
10011	729	14	cups	cup	NNS
10011	729	15	of	of	IN
10011	729	16	water	water	NN
10011	729	17	until	until	IN
10011	729	18	soft	soft	JJ
10011	729	19	;	;	:
10011	729	20	add	add	VB
10011	729	21	3	3	CD
10011	729	22	cups	cup	NNS
10011	729	23	of	of	IN
10011	729	24	sugar	sugar	NN
10011	729	25	,	,	,
10011	729	26	some	some	DT
10011	729	27	cinnamon	cinnamon	NN
10011	729	28	,	,	,
10011	729	29	1	1	CD
10011	729	30	cup	cup	NN
10011	729	31	of	of	IN
10011	729	32	pounded	pound	VBN
10011	729	33	almonds	almond	NNS
10011	729	34	and	and	CC
10011	729	35	1	1	CD
10011	729	36	tablespoonful	tablespoonful	JJ
10011	729	37	of	of	IN
10011	729	38	chopped	chopped	JJ
10011	729	39	citron	citron	NN
10011	729	40	.	.	.
10011	730	1	Let	let	VB
10011	730	2	cook	cook	NN
10011	730	3	and	and	CC
10011	730	4	mash	mash	VB
10011	730	5	until	until	IN
10011	730	6	smooth	smooth	JJ
10011	730	7	;	;	:
10011	730	8	then	then	RB
10011	730	9	thicken	thicken	VB
10011	730	10	with	with	IN
10011	730	11	a	a	DT
10011	730	12	little	little	JJ
10011	730	13	cornstarch	cornstarch	NN
10011	730	14	.	.	.
10011	731	1	Remove	remove	VB
10011	731	2	from	from	IN
10011	731	3	the	the	DT
10011	731	4	fire	fire	NN
10011	731	5	and	and	CC
10011	731	6	pour	pour	VB
10011	731	7	into	into	IN
10011	731	8	a	a	DT
10011	731	9	mold	mold	NN
10011	731	10	.	.	.
10011	732	1	When	when	WRB
10011	732	2	cold	cold	JJ
10011	732	3	,	,	,
10011	732	4	serve	serve	VBP
10011	732	5	with	with	IN
10011	732	6	whipped	whip	VBN
10011	732	7	cream	cream	NN
10011	732	8	.	.	.
10011	733	1	8.--Spanish	8.--Spanish	NNPS
10011	733	2	Puffs	Puffs	NNPS
10011	733	3	.	.	.
10011	734	1	Put	put	VB
10011	734	2	a	a	DT
10011	734	3	large	large	JJ
10011	734	4	cupful	cupful	NN
10011	734	5	of	of	IN
10011	734	6	water	water	NN
10011	734	7	in	in	IN
10011	734	8	a	a	DT
10011	734	9	saucepan	saucepan	NN
10011	734	10	;	;	:
10011	734	11	add	add	VB
10011	734	12	2	2	CD
10011	734	13	ounces	ounce	NNS
10011	734	14	of	of	IN
10011	734	15	butter	butter	NN
10011	734	16	,	,	,
10011	734	17	1/4	1/4	CD
10011	734	18	teaspoonful	teaspoonful	NN
10011	734	19	of	of	IN
10011	734	20	salt	salt	NN
10011	734	21	,	,	,
10011	734	22	1	1	CD
10011	734	23	tablespoonful	tablespoonful	NN
10011	734	24	of	of	IN
10011	734	25	pulverized	pulverized	JJ
10011	734	26	sugar	sugar	NN
10011	734	27	.	.	.
10011	735	1	While	while	IN
10011	735	2	boiling	boil	VBG
10011	735	3	,	,	,
10011	735	4	stir	stir	VB
10011	735	5	in	in	IN
10011	735	6	sifted	sift	VBN
10011	735	7	flour	flour	NN
10011	735	8	until	until	IN
10011	735	9	stiff	stiff	JJ
10011	735	10	and	and	CC
10011	735	11	smooth	smooth	JJ
10011	735	12	.	.	.
10011	736	1	Remove	remove	VB
10011	736	2	from	from	IN
10011	736	3	the	the	DT
10011	736	4	stove	stove	NN
10011	736	5	and	and	CC
10011	736	6	stir	stir	VB
10011	736	7	in	in	IN
10011	736	8	the	the	DT
10011	736	9	yolks	yolk	NNS
10011	736	10	of	of	IN
10011	736	11	4	4	CD
10011	736	12	eggs	egg	NNS
10011	736	13	,	,	,
10011	736	14	one	one	CD
10011	736	15	at	at	IN
10011	736	16	a	a	DT
10011	736	17	time	time	NN
10011	736	18	,	,	,
10011	736	19	and	and	CC
10011	736	20	the	the	DT
10011	736	21	beaten	beaten	JJ
10011	736	22	whites	white	NNS
10011	736	23	;	;	:
10011	736	24	then	then	RB
10011	736	25	fry	fry	VB
10011	736	26	by	by	IN
10011	736	27	the	the	DT
10011	736	28	teaspoonful	teaspoonful	JJ
10011	736	29	in	in	IN
10011	736	30	boiling	boil	VBG
10011	736	31	lard	lard	NN
10011	736	32	until	until	IN
10011	736	33	browned	brown	VBN
10011	736	34	.	.	.
10011	737	1	Serve	serve	VB
10011	737	2	with	with	IN
10011	737	3	a	a	DT
10011	737	4	caramel	caramel	NN
10011	737	5	sauce	sauce	NN
10011	737	6	.	.	.
10011	738	1	9.--Belgian	9.--belgian	CD
10011	738	2	Veal	Veal	NNP
10011	738	3	Scallop	Scallop	NNP
10011	738	4	.	.	.
10011	739	1	Chop	chop	NN
10011	739	2	cooked	cook	VBD
10011	739	3	veal	veal	NN
10011	739	4	to	to	IN
10011	739	5	a	a	DT
10011	739	6	fine	fine	JJ
10011	739	7	mince	mince	NN
10011	739	8	;	;	:
10011	739	9	butter	butter	NN
10011	739	10	a	a	DT
10011	739	11	baking	baking	NN
10011	739	12	-	-	HYPH
10011	739	13	dish	dish	NN
10011	739	14	and	and	CC
10011	739	15	put	put	VB
10011	739	16	alternate	alternate	JJ
10011	739	17	layers	layer	NNS
10011	739	18	of	of	IN
10011	739	19	veal	veal	NN
10011	739	20	,	,	,
10011	739	21	rice	rice	NN
10011	739	22	and	and	CC
10011	739	23	tomato	tomato	NN
10011	739	24	-	-	HYPH
10011	739	25	sauce	sauce	NN
10011	739	26	until	until	IN
10011	739	27	dish	dish	NN
10011	739	28	is	be	VBZ
10011	739	29	full	full	JJ
10011	739	30	.	.	.
10011	740	1	Cover	cover	VB
10011	740	2	over	over	RP
10011	740	3	with	with	IN
10011	740	4	fine	fine	JJ
10011	740	5	bread	bread	NN
10011	740	6	-	-	HYPH
10011	740	7	crumbs	crumb	NNS
10011	740	8	;	;	:
10011	740	9	pour	pour	VB
10011	740	10	over	over	IN
10011	740	11	some	some	DT
10011	740	12	melted	melted	JJ
10011	740	13	butter	butter	NN
10011	740	14	and	and	CC
10011	740	15	let	let	VB
10011	740	16	bake	bake	NN
10011	740	17	in	in	IN
10011	740	18	the	the	DT
10011	740	19	oven	oven	NN
10011	740	20	until	until	IN
10011	740	21	brown	brown	NNP
10011	740	22	.	.	.
10011	741	1	Serve	serve	VB
10011	741	2	with	with	IN
10011	741	3	French	french	JJ
10011	741	4	peas	pea	NNS
10011	741	5	.	.	.
10011	742	1	10.--Parisian	10.--parisian	CD
10011	742	2	Chicken	Chicken	NNP
10011	742	3	.	.	.
10011	743	1	Clean	clean	JJ
10011	743	2	and	and	CC
10011	743	3	season	season	NN
10011	743	4	2	2	CD
10011	743	5	spring	spring	NN
10011	743	6	chickens	chicken	NNS
10011	743	7	.	.	.
10011	744	1	Put	put	VB
10011	744	2	them	-PRON-	PRP
10011	744	3	in	in	IN
10011	744	4	a	a	DT
10011	744	5	saucepan	saucepan	NN
10011	744	6	with	with	IN
10011	744	7	3	3	CD
10011	744	8	tablespoonfuls	tablespoonful	NNS
10011	744	9	of	of	IN
10011	744	10	butter	butter	NN
10011	744	11	;	;	:
10011	744	12	cover	cover	NN
10011	744	13	and	and	CC
10011	744	14	let	let	VB
10011	744	15	simmer	simmer	NN
10011	744	16	until	until	IN
10011	744	17	brown	brown	NNP
10011	744	18	.	.	.
10011	745	1	Add	add	VB
10011	745	2	1/2	1/2	CD
10011	745	3	can	can	NN
10011	745	4	of	of	IN
10011	745	5	mushrooms	mushroom	NNS
10011	745	6	,	,	,
10011	745	7	chopped	chop	VBD
10011	745	8	parsley	parsley	NN
10011	745	9	,	,	,
10011	745	10	and	and	CC
10011	745	11	1	1	CD
10011	745	12	glass	glass	NN
10011	745	13	of	of	IN
10011	745	14	wine	wine	NN
10011	745	15	;	;	:
10011	745	16	let	let	VB
10011	745	17	all	all	DT
10011	745	18	cook	cook	VB
10011	745	19	until	until	IN
10011	745	20	done	do	VBN
10011	745	21	.	.	.
10011	746	1	Put	put	VB
10011	746	2	on	on	RP
10011	746	3	a	a	DT
10011	746	4	platter	platter	NN
10011	746	5	and	and	CC
10011	746	6	pour	pour	VBP
10011	746	7	over	over	IN
10011	746	8	1	1	CD
10011	746	9	cup	cup	NN
10011	746	10	of	of	IN
10011	746	11	hot	hot	JJ
10011	746	12	cream	cream	NN
10011	746	13	.	.	.
10011	747	1	Serve	serve	VB
10011	747	2	,	,	,
10011	747	3	garnished	garnish	VBN
10011	747	4	with	with	IN
10011	747	5	croutons	crouton	NNS
10011	747	6	.	.	.
10011	748	1	11.--German	11.--german	CD
10011	748	2	Boiled	Boiled	NNP
10011	748	3	Noodles	Noodles	NNP
10011	748	4	.	.	.
10011	749	1	Make	make	VB
10011	749	2	a	a	DT
10011	749	3	stiff	stiff	JJ
10011	749	4	noodle	noodle	NN
10011	749	5	-	-	HYPH
10011	749	6	dough	dough	NN
10011	749	7	;	;	:
10011	749	8	roll	roll	VB
10011	749	9	out	out	RP
10011	749	10	very	very	RB
10011	749	11	thin	thin	JJ
10011	749	12	and	and	CC
10011	749	13	cut	cut	VBN
10011	749	14	into	into	IN
10011	749	15	ribbons	ribbon	NNS
10011	749	16	half	half	PDT
10011	749	17	an	an	DT
10011	749	18	inch	inch	NN
10011	749	19	wide	wide	RB
10011	749	20	.	.	.
10011	750	1	Let	let	VB
10011	750	2	them	-PRON-	PRP
10011	750	3	dry	dry	VB
10011	750	4	and	and	CC
10011	750	5	boil	boil	VB
10011	750	6	in	in	IN
10011	750	7	salted	salted	JJ
10011	750	8	water	water	NN
10011	750	9	;	;	:
10011	750	10	drain	drain	VB
10011	750	11	in	in	IN
10011	750	12	a	a	DT
10011	750	13	colander	colander	NN
10011	750	14	.	.	.
10011	751	1	Fry	fry	PRP
10011	751	2	some	some	DT
10011	751	3	sliced	slice	VBD
10011	751	4	onions	onion	NNS
10011	751	5	in	in	IN
10011	751	6	butter	butter	NN
10011	751	7	until	until	IN
10011	751	8	soft	soft	JJ
10011	751	9	;	;	:
10011	751	10	add	add	VB
10011	751	11	the	the	DT
10011	751	12	noodles	noodle	NNS
10011	751	13	.	.	.
10011	752	1	Stir	stir	VB
10011	752	2	and	and	CC
10011	752	3	serve	serve	VB
10011	752	4	hot	hot	JJ
10011	752	5	with	with	IN
10011	752	6	stewed	stew	VBN
10011	752	7	chicken	chicken	NN
10011	752	8	.	.	.
10011	753	1	12.--Dutch	12.--dutch	CD
10011	753	2	Baked	Baked	NNP
10011	753	3	Fish	fish	NN
10011	753	4	.	.	.
10011	754	1	Clean	clean	JJ
10011	754	2	and	and	CC
10011	754	3	split	split	VB
10011	754	4	a	a	DT
10011	754	5	fish	fish	NN
10011	754	6	open	open	JJ
10011	754	7	down	down	RP
10011	754	8	the	the	DT
10011	754	9	back	back	NN
10011	754	10	;	;	:
10011	754	11	remove	remove	VB
10011	754	12	the	the	DT
10011	754	13	backbone	backbone	NN
10011	754	14	;	;	:
10011	754	15	sprinkle	sprinkle	VB
10011	754	16	with	with	IN
10011	754	17	salt	salt	NN
10011	754	18	and	and	CC
10011	754	19	pepper	pepper	NN
10011	754	20	;	;	,
10011	754	21	put	put	VBN
10011	754	22	in	in	IN
10011	754	23	a	a	DT
10011	754	24	baking	baking	NN
10011	754	25	-	-	HYPH
10011	754	26	dish	dish	NN
10011	754	27	,	,	,
10011	754	28	flesh	flesh	NN
10011	754	29	side	side	NN
10011	754	30	up	up	RB
10011	754	31	.	.	.
10011	755	1	Put	put	JJ
10011	755	2	flakes	flake	NNS
10011	755	3	of	of	IN
10011	755	4	butter	butter	NN
10011	755	5	on	on	IN
10011	755	6	top	top	NN
10011	755	7	;	;	:
10011	755	8	sprinkle	sprinkle	VB
10011	755	9	with	with	IN
10011	755	10	a	a	DT
10011	755	11	little	little	JJ
10011	755	12	flour	flour	NN
10011	755	13	;	;	:
10011	755	14	moisten	moisten	VB
10011	755	15	with	with	IN
10011	755	16	cream	cream	NN
10011	755	17	.	.	.
10011	756	1	Bake	bake	VB
10011	756	2	in	in	IN
10011	756	3	a	a	DT
10011	756	4	hot	hot	JJ
10011	756	5	oven	oven	NN
10011	756	6	until	until	IN
10011	756	7	brown	brown	NNP
10011	756	8	.	.	.
10011	757	1	Pour	pour	VB
10011	757	2	over	over	IN
10011	757	3	a	a	DT
10011	757	4	Hollandaise	Hollandaise	NNP
10011	757	5	sauce	sauce	NN
10011	757	6	and	and	CC
10011	757	7	serve	serve	VB
10011	757	8	hot	hot	JJ
10011	757	9	.	.	.
10011	758	1	13.--Vienna	13.--vienna	CD
10011	758	2	Cheese	Cheese	NNP
10011	758	3	Torte	Torte	NNP
10011	758	4	.	.	.
10011	759	1	Mix	mix	VB
10011	759	2	1	1	CD
10011	759	3	cup	cup	NN
10011	759	4	of	of	IN
10011	759	5	cottage	cottage	NN
10011	759	6	cheese	cheese	NN
10011	759	7	with	with	IN
10011	759	8	1	1	CD
10011	759	9	tablespoonful	tablespoonful	NN
10011	759	10	of	of	IN
10011	759	11	cream	cream	NN
10011	759	12	,	,	,
10011	759	13	1	1	CD
10011	759	14	tablespoonful	tablespoonful	NN
10011	759	15	of	of	IN
10011	759	16	flour	flour	NN
10011	759	17	,	,	,
10011	759	18	1	1	CD
10011	759	19	tablespoonful	tablespoonful	NN
10011	759	20	of	of	IN
10011	759	21	butter	butter	NN
10011	759	22	,	,	,
10011	759	23	3	3	CD
10011	759	24	tablespoonfuls	tablespoonful	NNS
10011	759	25	of	of	IN
10011	759	26	sugar	sugar	NN
10011	759	27	,	,	,
10011	759	28	the	the	DT
10011	759	29	yolks	yolk	NNS
10011	759	30	of	of	IN
10011	759	31	3	3	CD
10011	759	32	eggs	egg	NNS
10011	759	33	,	,	,
10011	759	34	and	and	CC
10011	759	35	a	a	DT
10011	759	36	pinch	pinch	NN
10011	759	37	of	of	IN
10011	759	38	salt	salt	NN
10011	759	39	and	and	CC
10011	759	40	cinnamon	cinnamon	NN
10011	759	41	.	.	.
10011	760	1	Mix	mix	VB
10011	760	2	all	all	RB
10011	760	3	together	together	RB
10011	760	4	with	with	IN
10011	760	5	the	the	DT
10011	760	6	whites	white	NNS
10011	760	7	beaten	beat	VBN
10011	760	8	stiff	stiff	JJ
10011	760	9	;	;	:
10011	760	10	then	then	RB
10011	760	11	line	line	NN
10011	760	12	muffin	muffin	NN
10011	760	13	-	-	HYPH
10011	760	14	rings	ring	NNS
10011	760	15	with	with	IN
10011	760	16	a	a	DT
10011	760	17	rich	rich	JJ
10011	760	18	pastry	pastry	NN
10011	760	19	-	-	HYPH
10011	760	20	dough	dough	NN
10011	760	21	;	;	:
10011	760	22	fill	fill	VB
10011	760	23	with	with	IN
10011	760	24	the	the	DT
10011	760	25	cheese	cheese	NN
10011	760	26	and	and	CC
10011	760	27	bake	bake	NN
10011	760	28	in	in	RP
10011	760	29	a	a	DT
10011	760	30	moderate	moderate	JJ
10011	760	31	oven	oven	NN
10011	760	32	until	until	IN
10011	760	33	brown	brown	NNP
10011	760	34	.	.	.
10011	761	1	14.--Hungarian	14.--hungarian	CD
10011	761	2	Fried	Fried	NNP
10011	761	3	Noodles	Noodles	NNPS
10011	761	4	.	.	.
10011	762	1	Beat	beat	NN
10011	762	2	3	3	CD
10011	762	3	eggs	egg	NNS
10011	762	4	with	with	IN
10011	762	5	2	2	CD
10011	762	6	tablespoonfuls	tablespoonful	NNS
10011	762	7	of	of	IN
10011	762	8	water	water	NN
10011	762	9	;	;	:
10011	762	10	add	add	VB
10011	762	11	a	a	DT
10011	762	12	pinch	pinch	NN
10011	762	13	of	of	IN
10011	762	14	salt	salt	NN
10011	762	15	and	and	CC
10011	762	16	enough	enough	JJ
10011	762	17	flour	flour	NN
10011	762	18	to	to	TO
10011	762	19	make	make	VB
10011	762	20	a	a	DT
10011	762	21	stiff	stiff	JJ
10011	762	22	dough	dough	NN
10011	762	23	work	work	NN
10011	762	24	well	well	RB
10011	762	25	.	.	.
10011	763	1	Then	then	RB
10011	763	2	roll	roll	VB
10011	763	3	out	out	RP
10011	763	4	as	as	RB
10011	763	5	thin	thin	JJ
10011	763	6	as	as	IN
10011	763	7	paper	paper	NN
10011	763	8	;	;	:
10011	763	9	fold	fold	VB
10011	763	10	the	the	DT
10011	763	11	dough	dough	NN
10011	763	12	and	and	CC
10011	763	13	cut	cut	VB
10011	763	14	into	into	IN
10011	763	15	round	round	JJ
10011	763	16	pieces	piece	NNS
10011	763	17	;	;	:
10011	763	18	fry	fry	NN
10011	763	19	in	in	IN
10011	763	20	deep	deep	JJ
10011	763	21	hot	hot	JJ
10011	763	22	lard	lard	NN
10011	763	23	to	to	IN
10011	763	24	a	a	DT
10011	763	25	golden	golden	JJ
10011	763	26	brown	brown	NN
10011	763	27	.	.	.
10011	764	1	Serve	serve	VB
10011	764	2	hot	hot	JJ
10011	764	3	with	with	IN
10011	764	4	stewed	stew	VBN
10011	764	5	chicken	chicken	NN
10011	764	6	.	.	.
10011	765	1	15.--Belgian	15.--belgian	CD
10011	765	2	Roast	Roast	NNP
10011	765	3	Lamb	Lamb	NNP
10011	765	4	.	.	.
10011	766	1	Season	season	NN
10011	766	2	4	4	CD
10011	766	3	pounds	pound	NNS
10011	766	4	of	of	IN
10011	766	5	lamb	lamb	NN
10011	766	6	with	with	IN
10011	766	7	salt	salt	NN
10011	766	8	,	,	,
10011	766	9	pepper	pepper	NN
10011	766	10	and	and	CC
10011	766	11	lemon	lemon	NN
10011	766	12	-	-	HYPH
10011	766	13	juice	juice	NN
10011	766	14	;	;	:
10011	766	15	put	put	VBN
10011	766	16	in	in	IN
10011	766	17	the	the	DT
10011	766	18	dripping	dripping	JJ
10011	766	19	-	-	HYPH
10011	766	20	pan	pan	NN
10011	766	21	with	with	IN
10011	766	22	2	2	CD
10011	766	23	small	small	JJ
10011	766	24	chopped	chop	VBN
10011	766	25	onions	onion	NNS
10011	766	26	,	,	,
10011	766	27	1	1	CD
10011	766	28	bay	bay	NN
10011	766	29	-	-	HYPH
10011	766	30	leaf	leaf	NN
10011	766	31	,	,	,
10011	766	32	2	2	CD
10011	766	33	sprigs	sprig	NNS
10011	766	34	of	of	IN
10011	766	35	parsley	parsley	NN
10011	766	36	and	and	CC
10011	766	37	thyme	thyme	NNS
10011	766	38	;	;	:
10011	766	39	then	then	RB
10011	766	40	pour	pour	VB
10011	766	41	over	over	RB
10011	766	42	1/2	1/2	CD
10011	766	43	cup	cup	NN
10011	766	44	of	of	IN
10011	766	45	butter	butter	NN
10011	766	46	and	and	CC
10011	766	47	dredge	dredge	NN
10011	766	48	with	with	IN
10011	766	49	flour	flour	NN
10011	766	50	.	.	.
10011	767	1	Add	add	VB
10011	767	2	a	a	DT
10011	767	3	cup	cup	NN
10011	767	4	of	of	IN
10011	767	5	hot	hot	JJ
10011	767	6	water	water	NN
10011	767	7	and	and	CC
10011	767	8	the	the	DT
10011	767	9	juice	juice	NN
10011	767	10	of	of	IN
10011	767	11	a	a	DT
10011	767	12	lemon	lemon	NN
10011	767	13	.	.	.
10011	768	1	Let	let	VB
10011	768	2	bake	bake	NN
10011	768	3	in	in	IN
10011	768	4	a	a	DT
10011	768	5	hot	hot	JJ
10011	768	6	oven	oven	NN
10011	768	7	until	until	IN
10011	768	8	done	do	VBN
10011	768	9	.	.	.
10011	769	1	Serve	serve	VB
10011	769	2	with	with	IN
10011	769	3	French	french	JJ
10011	769	4	peas	pea	NNS
10011	769	5	.	.	.
10011	770	1	16.--Russian	16.--russian	CD
10011	770	2	Salad	Salad	NNP
10011	770	3	.	.	.
10011	771	1	Chop	chop	NN
10011	771	2	1/2	1/2	CD
10011	771	3	pound	pound	NN
10011	771	4	of	of	IN
10011	771	5	cold	cold	JJ
10011	771	6	roast	roast	NN
10011	771	7	veal	veal	NN
10011	771	8	with	with	IN
10011	771	9	1/4	1/4	CD
10011	771	10	pound	pound	NN
10011	771	11	of	of	IN
10011	771	12	smoked	smoke	VBN
10011	771	13	salmon	salmon	NN
10011	771	14	,	,	,
10011	771	15	3	3	CD
10011	771	16	sour	sour	JJ
10011	771	17	pickles	pickle	NNS
10011	771	18	,	,	,
10011	771	19	2	2	CD
10011	771	20	sour	sour	JJ
10011	771	21	apples	apple	NNS
10011	771	22	,	,	,
10011	771	23	1	1	CD
10011	771	24	large	large	JJ
10011	771	25	onion	onion	NN
10011	771	26	,	,	,
10011	771	27	some	some	DT
10011	771	28	beans	bean	NNS
10011	771	29	and	and	CC
10011	771	30	capers	caper	NNS
10011	771	31	and	and	CC
10011	771	32	3	3	CD
10011	771	33	hard	hard	RB
10011	771	34	-	-	HYPH
10011	771	35	boiled	boil	VBN
10011	771	36	eggs	egg	NNS
10011	771	37	chopped	chop	VBN
10011	771	38	fine	fine	RB
10011	771	39	.	.	.
10011	772	1	Add	add	VB
10011	772	2	some	some	DT
10011	772	3	chopped	chop	VBN
10011	772	4	nuts	nut	NNS
10011	772	5	.	.	.
10011	773	1	Season	season	NN
10011	773	2	and	and	CC
10011	773	3	pour	pour	VB
10011	773	4	over	over	IN
10011	773	5	a	a	DT
10011	773	6	mayonnaise	mayonnaise	NN
10011	773	7	dressing	dressing	NN
10011	773	8	.	.	.
10011	774	1	Garnish	garnish	VB
10011	774	2	with	with	IN
10011	774	3	sliced	sliced	JJ
10011	774	4	beets	beet	NNS
10011	774	5	and	and	CC
10011	774	6	olives	olive	NNS
10011	774	7	;	;	:
10011	774	8	serve	serve	VB
10011	774	9	cold	cold	JJ
10011	774	10	.	.	.
10011	775	1	17.--French	17.--french	CD
10011	775	2	Rolls	roll	NNS
10011	775	3	.	.	.
10011	776	1	Prepare	prepare	VB
10011	776	2	the	the	DT
10011	776	3	dough	dough	NN
10011	776	4	as	as	IN
10011	776	5	for	for	IN
10011	776	6	bread	bread	NN
10011	776	7	.	.	.
10011	777	1	Work	work	VB
10011	777	2	in	in	IN
10011	777	3	1/4	1/4	CD
10011	777	4	pound	pound	NN
10011	777	5	of	of	IN
10011	777	6	butter	butter	NN
10011	777	7	and	and	CC
10011	777	8	1/4	1/4	CD
10011	777	9	pound	pound	NN
10011	777	10	of	of	IN
10011	777	11	sugar	sugar	NN
10011	777	12	.	.	.
10011	778	1	Add	add	VB
10011	778	2	4	4	CD
10011	778	3	beaten	beat	VBN
10011	778	4	eggs	egg	NNS
10011	778	5	;	;	:
10011	778	6	form	form	NN
10011	778	7	into	into	IN
10011	778	8	rolls	roll	NNS
10011	778	9	;	;	,
10011	778	10	put	put	VBD
10011	778	11	in	in	RP
10011	778	12	a	a	DT
10011	778	13	well	well	RB
10011	778	14	-	-	HYPH
10011	778	15	buttered	butter	VBN
10011	778	16	baking	baking	NN
10011	778	17	-	-	HYPH
10011	778	18	pan	pan	NNP
10011	778	19	;	;	:
10011	778	20	let	let	VB
10011	778	21	them	-PRON-	PRP
10011	778	22	raise	raise	VB
10011	778	23	half	half	PDT
10011	778	24	an	an	DT
10011	778	25	hour	hour	NN
10011	778	26	.	.	.
10011	779	1	Brush	brush	VB
10011	779	2	the	the	DT
10011	779	3	tops	top	NNS
10011	779	4	with	with	IN
10011	779	5	beaten	beat	VBN
10011	779	6	egg	egg	NN
10011	779	7	and	and	CC
10011	779	8	let	let	VB
10011	779	9	bake	bake	NN
10011	779	10	until	until	IN
10011	779	11	done	do	VBN
10011	779	12	.	.	.
10011	780	1	18.--German	18.--german	CD
10011	780	2	Herring	Herring	NNP
10011	780	3	Salad	Salad	NNP
10011	780	4	.	.	.
10011	781	1	Soak	Soak	NNP
10011	781	2	herrings	herring	NNS
10011	781	3	over	over	IN
10011	781	4	night	night	NN
10011	781	5	in	in	IN
10011	781	6	cold	cold	JJ
10011	781	7	water	water	NN
10011	781	8	;	;	:
10011	781	9	remove	remove	VB
10011	781	10	the	the	DT
10011	781	11	milch	milch	NN
10011	781	12	;	;	:
10011	781	13	cut	cut	VB
10011	781	14	off	off	RP
10011	781	15	the	the	DT
10011	781	16	head	head	NN
10011	781	17	and	and	CC
10011	781	18	skin	skin	NN
10011	781	19	and	and	CC
10011	781	20	cut	cut	VB
10011	781	21	the	the	DT
10011	781	22	herring	herring	NN
10011	781	23	into	into	IN
10011	781	24	small	small	JJ
10011	781	25	pieces	piece	NNS
10011	781	26	;	;	:
10011	781	27	add	add	VB
10011	781	28	2	2	CD
10011	781	29	apples	apple	NNS
10011	781	30	,	,	,
10011	781	31	2	2	CD
10011	781	32	pickles	pickle	NNS
10011	781	33	,	,	,
10011	781	34	3	3	CD
10011	781	35	hard	hard	RB
10011	781	36	-	-	HYPH
10011	781	37	boiled	boil	VBN
10011	781	38	eggs	egg	NNS
10011	781	39	,	,	,
10011	781	40	1	1	CD
10011	781	41	onion	onion	NN
10011	781	42	,	,	,
10011	781	43	a	a	DT
10011	781	44	few	few	JJ
10011	781	45	olives	olive	NNS
10011	781	46	,	,	,
10011	781	47	all	all	DT
10011	781	48	cut	cut	VBN
10011	781	49	fine	fine	JJ
10011	781	50	.	.	.
10011	782	1	Put	put	VB
10011	782	2	into	into	IN
10011	782	3	bowl	bowl	NN
10011	782	4	;	;	:
10011	782	5	mash	mash	VB
10011	782	6	the	the	DT
10011	782	7	milch	milch	NN
10011	782	8	with	with	IN
10011	782	9	a	a	DT
10011	782	10	little	little	JJ
10011	782	11	mustard	mustard	NN
10011	782	12	,	,	,
10011	782	13	1	1	CD
10011	782	14	teaspoonful	teaspoonful	NN
10011	782	15	of	of	IN
10011	782	16	sugar	sugar	NN
10011	782	17	,	,	,
10011	782	18	pepper	pepper	NN
10011	782	19	and	and	CC
10011	782	20	salt	salt	NN
10011	782	21	.	.	.
10011	783	1	Add	add	VB
10011	783	2	1/4	1/4	CD
10011	783	3	cupful	cupful	NN
10011	783	4	of	of	IN
10011	783	5	vinegar	vinegar	NN
10011	783	6	and	and	CC
10011	783	7	mix	mix	VB
10011	783	8	all	all	RB
10011	783	9	well	well	RB
10011	783	10	together	together	RB
10011	783	11	.	.	.
10011	784	1	Garnish	garnish	VB
10011	784	2	with	with	IN
10011	784	3	sliced	sliced	JJ
10011	784	4	lemon	lemon	NN
10011	784	5	,	,	,
10011	784	6	and	and	CC
10011	784	7	serve	serve	VB
10011	784	8	with	with	IN
10011	784	9	boiled	boil	VBN
10011	784	10	potatoes	potato	NNS
10011	784	11	.	.	.
10011	785	1	19.--Belgian	19.--belgian	CD
10011	785	2	Fried	Fried	NNP
10011	785	3	Calf	Calf	NNP
10011	785	4	's	's	POS
10011	785	5	Feet	foot	NNS
10011	785	6	.	.	.
10011	786	1	Clean	clean	VB
10011	786	2	and	and	CC
10011	786	3	boil	boil	VB
10011	786	4	the	the	DT
10011	786	5	calf	calf	NN
10011	786	6	's	's	POS
10011	786	7	feet	foot	NNS
10011	786	8	until	until	IN
10011	786	9	tender	tender	NN
10011	786	10	;	;	:
10011	786	11	season	season	NN
10011	786	12	with	with	IN
10011	786	13	salt	salt	NN
10011	786	14	and	and	CC
10011	786	15	pepper	pepper	NN
10011	786	16	.	.	.
10011	787	1	Remove	remove	VB
10011	787	2	the	the	DT
10011	787	3	large	large	JJ
10011	787	4	bones	bone	NNS
10011	787	5	from	from	IN
10011	787	6	the	the	DT
10011	787	7	feet	foot	NNS
10011	787	8	;	;	,
10011	787	9	beat	beat	VBD
10011	787	10	2	2	CD
10011	787	11	eggs	egg	NNS
10011	787	12	with	with	IN
10011	787	13	salt	salt	NN
10011	787	14	and	and	CC
10011	787	15	pepper	pepper	NN
10011	787	16	;	;	:
10011	787	17	dip	dip	VB
10011	787	18	the	the	DT
10011	787	19	feet	foot	NNS
10011	787	20	in	in	IN
10011	787	21	the	the	DT
10011	787	22	beaten	beat	VBN
10011	787	23	eggs	egg	NNS
10011	787	24	;	;	:
10011	787	25	then	then	RB
10011	787	26	roll	roll	VB
10011	787	27	in	in	RP
10011	787	28	fine	fine	JJ
10011	787	29	bread	bread	NN
10011	787	30	-	-	HYPH
10011	787	31	crumbs	crumb	NNS
10011	787	32	and	and	CC
10011	787	33	fry	fry	NN
10011	787	34	in	in	IN
10011	787	35	deep	deep	JJ
10011	787	36	hot	hot	JJ
10011	787	37	lard	lard	NN
10011	787	38	until	until	IN
10011	787	39	brown	brown	NNP
10011	787	40	.	.	.
10011	788	1	Serve	serve	VB
10011	788	2	hot	hot	JJ
10011	788	3	with	with	IN
10011	788	4	tomato	tomato	NN
10011	788	5	-	-	HYPH
10011	788	6	sauce	sauce	NN
10011	788	7	.	.	.
10011	789	1	20.--Italian	20.--italian	CD
10011	789	2	Ice	Ice	NNP
10011	789	3	Cream	Cream	NNP
10011	789	4	.	.	.
10011	790	1	Whip	whip	NN
10011	790	2	1	1	CD
10011	790	3	quart	quart	NN
10011	790	4	of	of	IN
10011	790	5	cream	cream	NN
10011	790	6	with	with	IN
10011	790	7	2	2	CD
10011	790	8	cupfuls	cupful	NNS
10011	790	9	of	of	IN
10011	790	10	sugar	sugar	NN
10011	790	11	until	until	IN
10011	790	12	stiff	stiff	NNP
10011	790	13	.	.	.
10011	791	1	Put	put	VB
10011	791	2	in	in	IN
10011	791	3	the	the	DT
10011	791	4	freezer	freezer	NN
10011	791	5	until	until	IN
10011	791	6	half	half	DT
10011	791	7	frozen	freeze	VBN
10011	791	8	;	;	:
10011	791	9	then	then	RB
10011	791	10	add	add	VB
10011	791	11	the	the	DT
10011	791	12	juice	juice	NN
10011	791	13	and	and	CC
10011	791	14	grated	grate	VBD
10011	791	15	peel	peel	NN
10011	791	16	of	of	IN
10011	791	17	2	2	CD
10011	791	18	lemons	lemon	NNS
10011	791	19	,	,	,
10011	791	20	2	2	CD
10011	791	21	tablespoonfuls	tablespoonful	NNS
10011	791	22	of	of	IN
10011	791	23	fine	fine	JJ
10011	791	24	brandy	brandy	NN
10011	791	25	,	,	,
10011	791	26	and	and	CC
10011	791	27	a	a	DT
10011	791	28	little	little	JJ
10011	791	29	pistache	pistache	NN
10011	791	30	coloring	coloring	NN
10011	791	31	.	.	.
10011	792	1	Let	let	VB
10011	792	2	freeze	freeze	VB
10011	792	3	until	until	IN
10011	792	4	hard	hard	RB
10011	792	5	and	and	CC
10011	792	6	serve	serve	VB
10011	792	7	with	with	IN
10011	792	8	cake	cake	NN
10011	792	9	.	.	.
10011	793	1	21.--French	21.--french	CD
10011	793	2	Chocolate	Chocolate	NNP
10011	793	3	Biscuits	Biscuits	NNPS
10011	793	4	.	.	.
10011	794	1	Beat	beat	VB
10011	794	2	the	the	DT
10011	794	3	yolks	yolk	NNS
10011	794	4	of	of	IN
10011	794	5	6	6	CD
10011	794	6	eggs	egg	NNS
10011	794	7	with	with	IN
10011	794	8	10	10	CD
10011	794	9	ounces	ounce	NNS
10011	794	10	of	of	IN
10011	794	11	powered	powered	JJ
10011	794	12	sugar	sugar	NN
10011	794	13	;	;	:
10011	794	14	add	add	VB
10011	794	15	1	1	CD
10011	794	16	ounce	ounce	NN
10011	794	17	of	of	IN
10011	794	18	powdered	powder	VBN
10011	794	19	French	french	JJ
10011	794	20	chocolate	chocolate	NN
10011	794	21	.	.	.
10011	795	1	Mix	mix	VB
10011	795	2	well	well	RB
10011	795	3	with	with	IN
10011	795	4	4	4	CD
10011	795	5	ounces	ounce	NNS
10011	795	6	of	of	IN
10011	795	7	flour	flour	NN
10011	795	8	and	and	CC
10011	795	9	the	the	DT
10011	795	10	whites	white	NNS
10011	795	11	beaten	beat	VBN
10011	795	12	stiff	stiff	JJ
10011	795	13	with	with	IN
10011	795	14	a	a	DT
10011	795	15	pinch	pinch	NN
10011	795	16	of	of	IN
10011	795	17	salt	salt	NN
10011	795	18	;	;	:
10011	795	19	add	add	VB
10011	795	20	1	1	CD
10011	795	21	tablespoonful	tablespoonful	NN
10011	795	22	of	of	IN
10011	795	23	vanilla	vanilla	NN
10011	795	24	extract	extract	NN
10011	795	25	.	.	.
10011	796	1	Bake	bake	VB
10011	796	2	on	on	RP
10011	796	3	wafer	wafer	NN
10011	796	4	sheets	sheet	NNS
10011	796	5	in	in	IN
10011	796	6	small	small	JJ
10011	796	7	cakes	cake	NNS
10011	796	8	to	to	IN
10011	796	9	a	a	DT
10011	796	10	light	light	JJ
10011	796	11	brown	brown	NN
10011	796	12	.	.	.
10011	797	1	22.--India	22.--india	CD
10011	797	2	Canapes	canape	NNS
10011	797	3	.	.	.
10011	798	1	Cut	cut	NN
10011	798	2	slices	slice	NNS
10011	798	3	of	of	IN
10011	798	4	bread	bread	NN
10011	798	5	into	into	IN
10011	798	6	delicate	delicate	JJ
10011	798	7	circles	circle	NNS
10011	798	8	and	and	CC
10011	798	9	toast	toast	NN
10011	798	10	in	in	IN
10011	798	11	butter	butter	NN
10011	798	12	;	;	:
10011	798	13	then	then	RB
10011	798	14	take	take	VB
10011	798	15	1	1	CD
10011	798	16	ounce	ounce	NN
10011	798	17	of	of	IN
10011	798	18	chutney	chutney	NN
10011	798	19	and	and	CC
10011	798	20	2	2	CD
10011	798	21	ounces	ounce	NNS
10011	798	22	of	of	IN
10011	798	23	grated	grate	VBN
10011	798	24	Parmesan	Parmesan	NNP
10011	798	25	cheese	cheese	NN
10011	798	26	;	;	:
10011	798	27	spread	spread	VBD
10011	798	28	the	the	DT
10011	798	29	toast	toast	NN
10011	798	30	with	with	IN
10011	798	31	ham	ham	NNP
10011	798	32	and	and	CC
10011	798	33	the	the	DT
10011	798	34	chutney	chutney	NN
10011	798	35	and	and	CC
10011	798	36	sprinkle	sprinkle	VB
10011	798	37	with	with	IN
10011	798	38	grated	grate	VBN
10011	798	39	cheese	cheese	NN
10011	798	40	.	.	.
10011	799	1	Set	Set	VBN
10011	799	2	in	in	IN
10011	799	3	the	the	DT
10011	799	4	oven	oven	NN
10011	799	5	a	a	DT
10011	799	6	few	few	JJ
10011	799	7	minutes	minute	NNS
10011	799	8	and	and	CC
10011	799	9	serve	serve	VB
10011	799	10	hot	hot	JJ
10011	799	11	,	,	,
10011	799	12	garnished	garnish	VBN
10011	799	13	with	with	IN
10011	799	14	fried	fry	VBN
10011	799	15	parsley	parsley	NNP
10011	799	16	.	.	.
10011	800	1	23.--Chicken	23.--chicken	CD
10011	800	2	a	a	FW
10011	800	3	la	la	NNP
10011	800	4	Tartare	Tartare	NNP
10011	800	5	.	.	.
10011	801	1	Season	season	NN
10011	801	2	and	and	CC
10011	801	3	stew	stew	NN
10011	801	4	2	2	CD
10011	801	5	spring	spring	NN
10011	801	6	chickens	chicken	NNS
10011	801	7	with	with	IN
10011	801	8	1	1	CD
10011	801	9	onion	onion	NN
10011	801	10	,	,	,
10011	801	11	some	some	DT
10011	801	12	capers	caper	NNS
10011	801	13	,	,	,
10011	801	14	parsley	parsley	NN
10011	801	15	,	,	,
10011	801	16	1	1	CD
10011	801	17	bay	bay	NN
10011	801	18	-	-	HYPH
10011	801	19	leaf	leaf	NN
10011	801	20	and	and	CC
10011	801	21	2	2	CD
10011	801	22	sprigs	sprig	NNS
10011	801	23	of	of	IN
10011	801	24	thyme	thyme	NNS
10011	801	25	chopped	chop	VBD
10011	801	26	fine	fine	JJ
10011	801	27	until	until	IN
10011	801	28	tender	tender	NN
10011	801	29	.	.	.
10011	802	1	Remove	remove	VB
10011	802	2	the	the	DT
10011	802	3	chickens	chicken	NNS
10011	802	4	;	;	:
10011	802	5	add	add	VB
10011	802	6	1	1	CD
10011	802	7	tablespoonful	tablespoonful	NN
10011	802	8	of	of	IN
10011	802	9	minced	mince	VBN
10011	802	10	pickles	pickle	NNS
10011	802	11	,	,	,
10011	802	12	1	1	CD
10011	802	13	teaspoonful	teaspoonful	NN
10011	802	14	of	of	IN
10011	802	15	made	make	VBN
10011	802	16	mustard	mustard	NN
10011	802	17	,	,	,
10011	802	18	1	1	CD
10011	802	19	teaspoonful	teaspoonful	NN
10011	802	20	of	of	IN
10011	802	21	tarragon	tarragon	NNP
10011	802	22	and	and	CC
10011	802	23	1/2	1/2	CD
10011	802	24	cup	cup	NN
10011	802	25	of	of	IN
10011	802	26	mayonnaise	mayonnaise	NN
10011	802	27	sauce	sauce	NN
10011	802	28	.	.	.
10011	803	1	Let	let	VB
10011	803	2	boil	boil	VB
10011	803	3	up	up	RP
10011	803	4	and	and	CC
10011	803	5	pour	pour	VB
10011	803	6	over	over	IN
10011	803	7	the	the	DT
10011	803	8	chickens	chicken	NNS
10011	803	9	.	.	.
10011	804	1	Serve	serve	VB
10011	804	2	with	with	IN
10011	804	3	boiled	boil	VBN
10011	804	4	rice	rice	NN
10011	804	5	.	.	.
10011	805	1	24.--Jewish	24.--jewish	CD
10011	805	2	Pudding	pudding	NN
10011	805	3	.	.	.
10011	806	1	Soak	Soak	NNP
10011	806	2	6	6	CD
10011	806	3	matzoth	matzoth	JJ
10011	806	4	crackers	cracker	NNS
10011	806	5	in	in	IN
10011	806	6	water	water	NN
10011	806	7	;	;	:
10011	806	8	press	press	NN
10011	806	9	dry	dry	JJ
10011	806	10	and	and	CC
10011	806	11	mix	mix	VB
10011	806	12	with	with	IN
10011	806	13	1	1	CD
10011	806	14	tablespoonful	tablespoonful	JJ
10011	806	15	of	of	IN
10011	806	16	butter	butter	NN
10011	806	17	,	,	,
10011	806	18	a	a	DT
10011	806	19	pinch	pinch	NN
10011	806	20	of	of	IN
10011	806	21	salt	salt	NN
10011	806	22	,	,	,
10011	806	23	the	the	DT
10011	806	24	yolks	yolk	NNS
10011	806	25	of	of	IN
10011	806	26	5	5	CD
10011	806	27	eggs	egg	NNS
10011	806	28	,	,	,
10011	806	29	a	a	DT
10011	806	30	small	small	JJ
10011	806	31	cup	cup	NN
10011	806	32	of	of	IN
10011	806	33	sugar	sugar	NN
10011	806	34	,	,	,
10011	806	35	some	some	DT
10011	806	36	cinnamon	cinnamon	JJ
10011	806	37	,	,	,
10011	806	38	1/2	1/2	CD
10011	806	39	cup	cup	NN
10011	806	40	of	of	IN
10011	806	41	raisins	raisin	NNS
10011	806	42	and	and	CC
10011	806	43	a	a	DT
10011	806	44	little	little	JJ
10011	806	45	grated	grated	JJ
10011	806	46	lemon	lemon	NN
10011	806	47	peel	peel	NN
10011	806	48	.	.	.
10011	807	1	Add	add	VB
10011	807	2	the	the	DT
10011	807	3	beaten	beat	VBN
10011	807	4	whites	white	NNS
10011	807	5	and	and	CC
10011	807	6	bake	bake	NN
10011	807	7	until	until	IN
10011	807	8	brown	brown	NNP
10011	807	9	.	.	.
10011	808	1	Serve	serve	VB
10011	808	2	with	with	IN
10011	808	3	wine	wine	NN
10011	808	4	sauce	sauce	NN
10011	808	5	.	.	.
10011	809	1	25.--German	25.--german	CD
10011	809	2	Potato	Potato	NNP
10011	809	3	Pancakes	Pancakes	NNPS
10011	809	4	.	.	.
10011	810	1	Peel	peel	NN
10011	810	2	3	3	CD
10011	810	3	large	large	JJ
10011	810	4	potatoes	potato	NNS
10011	810	5	and	and	CC
10011	810	6	lay	lie	VBD
10011	810	7	in	in	IN
10011	810	8	salted	salt	VBN
10011	810	9	water	water	NN
10011	810	10	half	half	PDT
10011	810	11	an	an	DT
10011	810	12	hour	hour	NN
10011	810	13	;	;	:
10011	810	14	then	then	RB
10011	810	15	grate	grate	VB
10011	810	16	the	the	DT
10011	810	17	potatoes	potato	NNS
10011	810	18	;	;	:
10011	810	19	add	add	VB
10011	810	20	pepper	pepper	NN
10011	810	21	,	,	,
10011	810	22	salt	salt	NN
10011	810	23	,	,	,
10011	810	24	3	3	CD
10011	810	25	eggs	egg	NNS
10011	810	26	and	and	CC
10011	810	27	a	a	DT
10011	810	28	large	large	JJ
10011	810	29	spoonful	spoonful	NN
10011	810	30	of	of	IN
10011	810	31	flour	flour	NN
10011	810	32	.	.	.
10011	811	1	Beat	beat	VB
10011	811	2	well	well	RB
10011	811	3	together	together	RB
10011	811	4	and	and	CC
10011	811	5	fry	fry	VB
10011	811	6	in	in	IN
10011	811	7	hot	hot	JJ
10011	811	8	lard	lard	NN
10011	811	9	by	by	IN
10011	811	10	the	the	DT
10011	811	11	tablespoonful	tablespoonful	JJ
10011	811	12	until	until	IN
10011	811	13	light	light	NN
10011	811	14	brown	brown	NNP
10011	811	15	.	.	.
10011	812	1	Serve	serve	VB
10011	812	2	hot	hot	JJ
10011	812	3	with	with	IN
10011	812	4	a	a	DT
10011	812	5	pot	pot	NN
10011	812	6	roast	roast	NN
10011	812	7	.	.	.
10011	813	1	26.--English	26.--english	CD
10011	813	2	Roast	Roast	NNP
10011	813	3	Veal	Veal	NNP
10011	813	4	.	.	.
10011	814	1	Season	season	VB
10011	814	2	a	a	DT
10011	814	3	veal	veal	NN
10011	814	4	loin	loin	NN
10011	814	5	roast	roast	NN
10011	814	6	with	with	IN
10011	814	7	salt	salt	NN
10011	814	8	and	and	CC
10011	814	9	pepper	pepper	NN
10011	814	10	and	and	CC
10011	814	11	rub	rub	VB
10011	814	12	with	with	IN
10011	814	13	butter	butter	NN
10011	814	14	.	.	.
10011	815	1	Put	put	VB
10011	815	2	in	in	IN
10011	815	3	the	the	DT
10011	815	4	dripping	dripping	JJ
10011	815	5	-	-	HYPH
10011	815	6	pan	pan	NN
10011	815	7	with	with	IN
10011	815	8	sliced	sliced	JJ
10011	815	9	onions	onion	NNS
10011	815	10	,	,	,
10011	815	11	tomatoes	tomato	NNS
10011	815	12	and	and	CC
10011	815	13	parsley	parsley	NN
10011	815	14	and	and	CC
10011	815	15	2	2	CD
10011	815	16	tablespoonfuls	tablespoonful	NNS
10011	815	17	of	of	IN
10011	815	18	dripping	drip	VBG
10011	815	19	.	.	.
10011	816	1	Let	let	VB
10011	816	2	roast	roast	NN
10011	816	3	;	;	:
10011	816	4	baste	baste	NNP
10011	816	5	often	often	RB
10011	816	6	until	until	IN
10011	816	7	tender	tender	NN
10011	816	8	.	.	.
10011	817	1	Serve	serve	VB
10011	817	2	hot	hot	JJ
10011	817	3	or	or	CC
10011	817	4	cold	cold	JJ
10011	817	5	,	,	,
10011	817	6	cut	cut	VBN
10011	817	7	into	into	IN
10011	817	8	thin	thin	JJ
10011	817	9	slices	slice	NNS
10011	817	10	.	.	.
10011	818	1	27.--Russian	27.--russian	CD
10011	818	2	Rice	Rice	NNP
10011	818	3	Pudding	Pudding	NNP
10011	818	4	.	.	.
10011	819	1	Mix	mix	VB
10011	819	2	cold	cold	JJ
10011	819	3	boiled	boil	VBN
10011	819	4	rice	rice	NN
10011	819	5	with	with	IN
10011	819	6	the	the	DT
10011	819	7	juice	juice	NN
10011	819	8	and	and	CC
10011	819	9	rind	rind	NN
10011	819	10	of	of	IN
10011	819	11	a	a	DT
10011	819	12	lemon	lemon	NN
10011	819	13	,	,	,
10011	819	14	1	1	CD
10011	819	15	cup	cup	NN
10011	819	16	of	of	IN
10011	819	17	sugar	sugar	NN
10011	819	18	and	and	CC
10011	819	19	1/2	1/2	CD
10011	819	20	glass	glass	NN
10011	819	21	of	of	IN
10011	819	22	fine	fine	JJ
10011	819	23	rum	rum	NN
10011	819	24	;	;	:
10011	819	25	then	then	RB
10011	819	26	press	press	VB
10011	819	27	into	into	IN
10011	819	28	a	a	DT
10011	819	29	mold	mold	NN
10011	819	30	.	.	.
10011	820	1	Let	let	VB
10011	820	2	get	get	VB
10011	820	3	very	very	RB
10011	820	4	cold	cold	JJ
10011	820	5	and	and	CC
10011	820	6	serve	serve	VB
10011	820	7	with	with	IN
10011	820	8	cold	cold	JJ
10011	820	9	cooked	cooked	JJ
10011	820	10	fruit	fruit	NN
10011	820	11	.	.	.
10011	821	1	28.--Scotch	28.--scotch	CD
10011	821	2	Pudding	pudding	NN
10011	821	3	.	.	.
10011	822	1	Take	take	VB
10011	822	2	2	2	CD
10011	822	3	quart	quart	NN
10011	822	4	of	of	IN
10011	822	5	black	black	JJ
10011	822	6	cherries	cherry	NNS
10011	822	7	;	;	:
10011	822	8	remove	remove	VB
10011	822	9	the	the	DT
10011	822	10	stones	stone	NNS
10011	822	11	and	and	CC
10011	822	12	mix	mix	VB
10011	822	13	with	with	IN
10011	822	14	1/2	1/2	CD
10011	822	15	pound	pound	NN
10011	822	16	of	of	IN
10011	822	17	fine	fine	JJ
10011	822	18	bread	bread	NN
10011	822	19	-	-	HYPH
10011	822	20	crumbs	crumb	NNS
10011	822	21	,	,	,
10011	822	22	some	some	DT
10011	822	23	chopped	chop	VBN
10011	822	24	nuts	nut	NNS
10011	822	25	,	,	,
10011	822	26	the	the	DT
10011	822	27	beaten	beaten	JJ
10011	822	28	yolks	yolk	NNS
10011	822	29	of	of	IN
10011	822	30	4	4	CD
10011	822	31	eggs	egg	NNS
10011	822	32	and	and	CC
10011	822	33	1/2	1/2	CD
10011	822	34	cup	cup	NN
10011	822	35	of	of	IN
10011	822	36	sugar	sugar	NN
10011	822	37	.	.	.
10011	823	1	Add	add	VB
10011	823	2	the	the	DT
10011	823	3	whites	white	NNS
10011	823	4	beaten	beat	VBN
10011	823	5	stiff	stiff	JJ
10011	823	6	.	.	.
10011	824	1	Bake	bake	VB
10011	824	2	in	in	RP
10011	824	3	a	a	DT
10011	824	4	well	well	RB
10011	824	5	-	-	HYPH
10011	824	6	buttered	butter	VBN
10011	824	7	pudding	pudding	NN
10011	824	8	-	-	HYPH
10011	824	9	dish	dish	NN
10011	824	10	and	and	CC
10011	824	11	serve	serve	VB
10011	824	12	cold	cold	JJ
10011	824	13	.	.	.
10011	825	1	29.--Italian	29.--italian	CD
10011	825	2	Potato	Potato	NNP
10011	825	3	Balls	Balls	NNPS
10011	825	4	.	.	.
10011	826	1	Peel	peel	VB
10011	826	2	and	and	CC
10011	826	3	boil	boil	VB
10011	826	4	potatoes	potato	NNS
10011	826	5	in	in	IN
10011	826	6	salted	salted	JJ
10011	826	7	water	water	NN
10011	826	8	until	until	IN
10011	826	9	soft	soft	JJ
10011	826	10	;	;	:
10011	826	11	drain	drain	VB
10011	826	12	,	,	,
10011	826	13	and	and	CC
10011	826	14	mash	mash	NN
10011	826	15	smooth	smooth	NN
10011	826	16	.	.	.
10011	827	1	Take	take	VB
10011	827	2	a	a	DT
10011	827	3	pint	pint	NN
10011	827	4	of	of	IN
10011	827	5	the	the	DT
10011	827	6	mashed	mash	VBN
10011	827	7	potatoes	potato	NNS
10011	827	8	;	;	:
10011	827	9	mix	mix	VB
10011	827	10	with	with	IN
10011	827	11	2	2	CD
10011	827	12	tablespoonfuls	tablespoonful	NNS
10011	827	13	of	of	IN
10011	827	14	melted	melted	JJ
10011	827	15	butter	butter	NN
10011	827	16	and	and	CC
10011	827	17	1	1	CD
10011	827	18	egg	egg	NN
10011	827	19	;	;	:
10011	827	20	add	add	VB
10011	827	21	a	a	DT
10011	827	22	little	little	JJ
10011	827	23	flour	flour	NN
10011	827	24	,	,	,
10011	827	25	and	and	CC
10011	827	26	form	form	VB
10011	827	27	into	into	IN
10011	827	28	balls	ball	NNS
10011	827	29	.	.	.
10011	828	1	Put	put	VB
10011	828	2	them	-PRON-	PRP
10011	828	3	into	into	IN
10011	828	4	a	a	DT
10011	828	5	well	well	RB
10011	828	6	-	-	HYPH
10011	828	7	buttered	butter	VBN
10011	828	8	baking	baking	NN
10011	828	9	-	-	HYPH
10011	828	10	pan	pan	NNP
10011	828	11	;	;	:
10011	828	12	sprinkle	sprinkle	VB
10011	828	13	with	with	IN
10011	828	14	grated	grate	VBN
10011	828	15	Parmesan	Parmesan	NNP
10011	828	16	cheese	cheese	NN
10011	828	17	and	and	CC
10011	828	18	bake	bake	NN
10011	828	19	in	in	RP
10011	828	20	a	a	DT
10011	828	21	quick	quick	JJ
10011	828	22	oven	oven	NN
10011	828	23	to	to	IN
10011	828	24	a	a	DT
10011	828	25	golden	golden	JJ
10011	828	26	brown	brown	NN
10011	828	27	.	.	.
10011	829	1	Serve	serve	VB
10011	829	2	with	with	IN
10011	829	3	stewed	stew	VBN
10011	829	4	chicken	chicken	NN
10011	829	5	.	.	.
10011	830	1	30.--Belgian	30.--belgian	CD
10011	830	2	Veal	Veal	NNP
10011	830	3	Cutlets	Cutlets	NNPS
10011	830	4	.	.	.
10011	831	1	Season	season	NN
10011	831	2	veal	veal	NN
10011	831	3	cutlets	cutlet	NNS
10011	831	4	;	;	:
10011	831	5	dip	dip	NN
10011	831	6	in	in	IN
10011	831	7	beaten	beat	VBN
10011	831	8	egg	egg	NN
10011	831	9	and	and	CC
10011	831	10	roll	roll	NN
10011	831	11	in	in	IN
10011	831	12	fine	fine	JJ
10011	831	13	bread	bread	NN
10011	831	14	-	-	HYPH
10011	831	15	crumbs	crumb	NNS
10011	831	16	.	.	.
10011	832	1	Fry	fry	NN
10011	832	2	in	in	IN
10011	832	3	deep	deep	JJ
10011	832	4	hot	hot	JJ
10011	832	5	lard	lard	NN
10011	832	6	;	;	:
10011	832	7	keep	keep	VB
10011	832	8	hot	hot	JJ
10011	832	9	.	.	.
10011	833	1	Chop	chop	VB
10011	833	2	a	a	DT
10011	833	3	few	few	JJ
10011	833	4	onions	onion	NNS
10011	833	5	with	with	IN
10011	833	6	a	a	DT
10011	833	7	clove	clove	NN
10011	833	8	of	of	IN
10011	833	9	garlic	garlic	NN
10011	833	10	and	and	CC
10011	833	11	fry	fry	NN
10011	833	12	in	in	IN
10011	833	13	a	a	DT
10011	833	14	tablespoonful	tablespoonful	NN
10011	833	15	of	of	IN
10011	833	16	butter	butter	NN
10011	833	17	.	.	.
10011	834	1	Stir	stir	VB
10011	834	2	in	in	IN
10011	834	3	1	1	CD
10011	834	4	tablespoonful	tablespoonful	NN
10011	834	5	of	of	IN
10011	834	6	flour	flour	NN
10011	834	7	until	until	IN
10011	834	8	brown	brown	NNP
10011	834	9	;	;	:
10011	834	10	add	add	VB
10011	834	11	a	a	DT
10011	834	12	little	little	JJ
10011	834	13	water	water	NN
10011	834	14	and	and	CC
10011	834	15	the	the	DT
10011	834	16	juice	juice	NN
10011	834	17	of	of	IN
10011	834	18	a	a	DT
10011	834	19	lemon	lemon	NN
10011	834	20	,	,	,
10011	834	21	salt	salt	NN
10011	834	22	,	,	,
10011	834	23	pepper	pepper	NN
10011	834	24	and	and	CC
10011	834	25	nutmeg	nutmeg	NN
10011	834	26	to	to	TO
10011	834	27	taste	taste	VB
10011	834	28	.	.	.
10011	835	1	Let	let	VB
10011	835	2	boil	boil	NN
10011	835	3	well	well	RB
10011	835	4	;	;	:
10011	835	5	then	then	RB
10011	835	6	remove	remove	VB
10011	835	7	from	from	IN
10011	835	8	the	the	DT
10011	835	9	fire	fire	NN
10011	835	10	;	;	:
10011	835	11	stir	stir	NN
10011	835	12	in	in	IN
10011	835	13	the	the	DT
10011	835	14	yolks	yolk	NNS
10011	835	15	of	of	IN
10011	835	16	2	2	CD
10011	835	17	eggs	egg	NNS
10011	835	18	,	,	,
10011	835	19	and	and	CC
10011	835	20	let	let	VB
10011	835	21	get	get	VB
10011	835	22	very	very	RB
10011	835	23	hot	hot	JJ
10011	835	24	;	;	:
10011	835	25	pour	pour	VB
10011	835	26	over	over	IN
10011	835	27	the	the	DT
10011	835	28	chops	chop	NNS
10011	835	29	.	.	.
10011	836	1	Serve	serve	VB
10011	836	2	with	with	IN
10011	836	3	French	french	JJ
10011	836	4	peas	pea	NNS
10011	836	5	.	.	.
10011	837	1	31.--French	31.--french	CD
10011	837	2	Lemon	Lemon	NNP
10011	837	3	Cookies	Cookies	NNPS
10011	837	4	.	.	.
10011	838	1	Beat	beat	VB
10011	838	2	the	the	DT
10011	838	3	yolks	yolk	NNS
10011	838	4	of	of	IN
10011	838	5	4	4	CD
10011	838	6	eggs	egg	NNS
10011	838	7	;	;	:
10011	838	8	add	add	VB
10011	838	9	1	1	CD
10011	838	10	cup	cup	NN
10011	838	11	of	of	IN
10011	838	12	butter	butter	NN
10011	838	13	and	and	CC
10011	838	14	3	3	CD
10011	838	15	cups	cup	NNS
10011	838	16	of	of	IN
10011	838	17	sugar	sugar	NN
10011	838	18	beaten	beat	VBN
10011	838	19	.	.	.
10011	839	1	Add	add	VB
10011	839	2	the	the	DT
10011	839	3	whites	white	NNS
10011	839	4	beaten	beat	VBD
10011	839	5	stiff	stiff	JJ
10011	839	6	and	and	CC
10011	839	7	a	a	DT
10011	839	8	teaspoonful	teaspoonful	NN
10011	839	9	of	of	IN
10011	839	10	lemon	lemon	NN
10011	839	11	extract	extract	NN
10011	839	12	.	.	.
10011	840	1	Add	add	VB
10011	840	2	enough	enough	JJ
10011	840	3	flour	flour	NN
10011	840	4	with	with	IN
10011	840	5	a	a	DT
10011	840	6	teaspoonful	teaspoonful	NN
10011	840	7	of	of	IN
10011	840	8	baking	baking	NN
10011	840	9	-	-	HYPH
10011	840	10	powder	powder	NN
10011	840	11	to	to	TO
10011	840	12	make	make	VB
10011	840	13	a	a	DT
10011	840	14	stiff	stiff	JJ
10011	840	15	dough	dough	NN
10011	840	16	.	.	.
10011	841	1	Roll	roll	VB
10011	841	2	out	out	RP
10011	841	3	thin	thin	RB
10011	841	4	;	;	:
10011	841	5	cut	cut	VBN
10011	841	6	into	into	IN
10011	841	7	small	small	JJ
10011	841	8	cookies	cookie	NNS
10011	841	9	and	and	CC
10011	841	10	bake	bake	VBP
10011	841	11	in	in	RP
10011	841	12	a	a	DT
10011	841	13	quick	quick	JJ
10011	841	14	oven	oven	NN
10011	841	15	to	to	IN
10011	841	16	a	a	DT
10011	841	17	light	light	JJ
10011	841	18	brown	brown	NN
10011	841	19	.	.	.
10011	842	1	_	_	NNP
10011	842	2	JUNE	JUNE	NNP
10011	842	3	.	.	.
10011	842	4	_	_	NNP
10011	842	5	1.--Italian	1.--Italian	NNP
10011	842	6	Stuffed	Stuffed	NNP
10011	842	7	Tomatoes	Tomatoes	NNP
10011	842	8	.	.	.
10011	843	1	Cut	Cut	NNP
10011	843	2	tomatoes	tomato	NNS
10011	843	3	in	in	IN
10011	843	4	halves	half	NNS
10011	843	5	;	;	:
10011	843	6	take	take	VB
10011	843	7	out	out	RP
10011	843	8	some	some	DT
10011	843	9	of	of	IN
10011	843	10	the	the	DT
10011	843	11	pulp	pulp	NN
10011	843	12	.	.	.
10011	844	1	Fry	fry	NN
10011	844	2	1	1	CD
10011	844	3	large	large	JJ
10011	844	4	onion	onion	NN
10011	844	5	in	in	IN
10011	844	6	butter	butter	NN
10011	844	7	,	,	,
10011	844	8	add	add	VB
10011	844	9	the	the	DT
10011	844	10	tomato	tomato	NN
10011	844	11	pulp	pulp	NN
10011	844	12	,	,	,
10011	844	13	a	a	DT
10011	844	14	piece	piece	NN
10011	844	15	of	of	IN
10011	844	16	beef	beef	NN
10011	844	17	-	-	HYPH
10011	844	18	marrow	marrow	NNP
10011	844	19	,	,	,
10011	844	20	2	2	CD
10011	844	21	sprigs	sprig	NNS
10011	844	22	of	of	IN
10011	844	23	chopped	chop	VBN
10011	844	24	parsley	parsley	NN
10011	844	25	,	,	,
10011	844	26	salt	salt	NN
10011	844	27	and	and	CC
10011	844	28	pepper	pepper	NN
10011	844	29	.	.	.
10011	845	1	Remove	remove	VB
10011	845	2	from	from	IN
10011	845	3	the	the	DT
10011	845	4	fire	fire	NN
10011	845	5	;	;	:
10011	845	6	add	add	VB
10011	845	7	a	a	DT
10011	845	8	beaten	beat	VBN
10011	845	9	egg	egg	NN
10011	845	10	and	and	CC
10011	845	11	mix	mix	VB
10011	845	12	with	with	IN
10011	845	13	bread	bread	NN
10011	845	14	-	-	HYPH
10011	845	15	crumbs	crumb	NNS
10011	845	16	and	and	CC
10011	845	17	a	a	DT
10011	845	18	pinch	pinch	NN
10011	845	19	of	of	IN
10011	845	20	nutmeg	nutmeg	NN
10011	845	21	.	.	.
10011	846	1	Then	then	RB
10011	846	2	fill	fill	VB
10011	846	3	the	the	DT
10011	846	4	tomatoes	tomato	NNS
10011	846	5	,	,	,
10011	846	6	sprinkle	sprinkle	VB
10011	846	7	with	with	IN
10011	846	8	buttered	butter	VBN
10011	846	9	bread	bread	NN
10011	846	10	-	-	HYPH
10011	846	11	crumbs	crumb	NNS
10011	846	12	and	and	CC
10011	846	13	bake	bake	NN
10011	846	14	until	until	IN
10011	846	15	done	do	VBN
10011	846	16	.	.	.
10011	847	1	Serve	serve	VB
10011	847	2	on	on	IN
10011	847	3	a	a	DT
10011	847	4	platter	platter	NN
10011	847	5	with	with	IN
10011	847	6	poached	poached	JJ
10011	847	7	eggs	egg	NNS
10011	847	8	.	.	.
10011	848	1	Garnish	garnish	VB
10011	848	2	with	with	IN
10011	848	3	croutons	crouton	NNS
10011	848	4	.	.	.
10011	849	1	2.--English	2.--english	CD
10011	849	2	Salad	Salad	NNP
10011	849	3	.	.	.
10011	850	1	Pick	pick	VB
10011	850	2	,	,	,
10011	850	3	wash	wash	NN
10011	850	4	and	and	CC
10011	850	5	drain	drain	VB
10011	850	6	2	2	CD
10011	850	7	heads	head	NNS
10011	850	8	of	of	IN
10011	850	9	lettuce	lettuce	NN
10011	850	10	and	and	CC
10011	850	11	break	break	VB
10011	850	12	into	into	IN
10011	850	13	pieces	piece	NNS
10011	850	14	.	.	.
10011	851	1	Mix	mix	VB
10011	851	2	with	with	IN
10011	851	3	some	some	DT
10011	851	4	watercress	watercress	NN
10011	851	5	,	,	,
10011	851	6	shredded	shred	VBN
10011	851	7	celery	celery	NN
10011	851	8	and	and	CC
10011	851	9	a	a	DT
10011	851	10	few	few	JJ
10011	851	11	leaves	leave	NNS
10011	851	12	of	of	IN
10011	851	13	mint	mint	NN
10011	851	14	.	.	.
10011	852	1	Put	put	VB
10011	852	2	in	in	RP
10011	852	3	a	a	DT
10011	852	4	salad	salad	NN
10011	852	5	bowl	bowl	NN
10011	852	6	,	,	,
10011	852	7	sprinkle	sprinkle	VB
10011	852	8	with	with	IN
10011	852	9	salt	salt	NN
10011	852	10	,	,	,
10011	852	11	pepper	pepper	NN
10011	852	12	,	,	,
10011	852	13	sugar	sugar	NN
10011	852	14	and	and	CC
10011	852	15	lemon	lemon	NN
10011	852	16	-	-	HYPH
10011	852	17	juice	juice	NN
10011	852	18	and	and	CC
10011	852	19	pour	pour	VB
10011	852	20	over	over	IN
10011	852	21	a	a	DT
10011	852	22	salad	salad	NN
10011	852	23	-	-	HYPH
10011	852	24	dressing	dressing	NN
10011	852	25	.	.	.
10011	853	1	Garnish	garnish	VB
10011	853	2	with	with	IN
10011	853	3	slices	slice	NNS
10011	853	4	of	of	IN
10011	853	5	hard	hard	RB
10011	853	6	-	-	HYPH
10011	853	7	boiled	boil	VBN
10011	853	8	eggs	egg	NNS
10011	853	9	and	and	CC
10011	853	10	pickled	pickle	VBN
10011	853	11	beet	beet	NN
10011	853	12	-	-	HYPH
10011	853	13	root	root	NN
10011	853	14	.	.	.
10011	854	1	3.--Scotch	3.--Scotch	NNS
10011	854	2	Stuffed	stuff	VBD
10011	854	3	Eggs	egg	NNS
10011	854	4	.	.	.
10011	855	1	Boil	Boil	NNP
10011	855	2	eggs	egg	NNS
10011	855	3	until	until	IN
10011	855	4	hard	hard	RB
10011	855	5	;	;	:
10011	855	6	remove	remove	VB
10011	855	7	the	the	DT
10011	855	8	shells	shell	NNS
10011	855	9	.	.	.
10011	856	1	Cut	cut	VB
10011	856	2	out	out	RP
10011	856	3	the	the	DT
10011	856	4	centres	centre	NNS
10011	856	5	lengthwise	lengthwise	RB
10011	856	6	;	;	:
10011	856	7	then	then	RB
10011	856	8	chop	chop	NN
10011	856	9	cooked	cook	VBD
10011	856	10	chicken	chicken	NN
10011	856	11	to	to	IN
10011	856	12	a	a	DT
10011	856	13	fine	fine	JJ
10011	856	14	mince	mince	NN
10011	856	15	;	;	:
10011	856	16	add	add	VB
10011	856	17	the	the	DT
10011	856	18	yolk	yolk	NN
10011	856	19	of	of	IN
10011	856	20	a	a	DT
10011	856	21	raw	raw	JJ
10011	856	22	egg	egg	NN
10011	856	23	and	and	CC
10011	856	24	mix	mix	VB
10011	856	25	with	with	IN
10011	856	26	cream	cream	NN
10011	856	27	.	.	.
10011	857	1	Season	season	NN
10011	857	2	to	to	TO
10011	857	3	taste	taste	VB
10011	857	4	with	with	IN
10011	857	5	salt	salt	NN
10011	857	6	and	and	CC
10011	857	7	pepper	pepper	NN
10011	857	8	.	.	.
10011	858	1	Fill	fill	VB
10011	858	2	the	the	DT
10011	858	3	eggs	egg	NNS
10011	858	4	and	and	CC
10011	858	5	dip	dip	VB
10011	858	6	them	-PRON-	PRP
10011	858	7	in	in	IN
10011	858	8	beaten	beat	VBN
10011	858	9	eggs	egg	NNS
10011	858	10	and	and	CC
10011	858	11	fine	fine	JJ
10011	858	12	bread	bread	NN
10011	858	13	-	-	HYPH
10011	858	14	crumbs	crumb	NNS
10011	858	15	and	and	CC
10011	858	16	fry	fry	VB
10011	858	17	a	a	DT
10011	858	18	light	light	JJ
10011	858	19	brown	brown	NN
10011	858	20	.	.	.
10011	859	1	Serve	serve	VB
10011	859	2	hot	hot	JJ
10011	859	3	with	with	IN
10011	859	4	cream	cream	NN
10011	859	5	sauce	sauce	NN
10011	859	6	.	.	.
10011	860	1	Garnish	garnish	VB
10011	860	2	with	with	IN
10011	860	3	parsley	parsley	NN
10011	860	4	.	.	.
10011	861	1	4.--Oriental	4.--oriental	CD
10011	861	2	Vegetable	Vegetable	NNP
10011	861	3	Curry	Curry	NNP
10011	861	4	.	.	.
10011	862	1	Peel	peel	VB
10011	862	2	and	and	CC
10011	862	3	fry	fry	VB
10011	862	4	some	some	DT
10011	862	5	small	small	JJ
10011	862	6	onions	onion	NNS
10011	862	7	.	.	.
10011	863	1	Add	add	NN
10011	863	2	2	2	CD
10011	863	3	stalks	stalk	NNS
10011	863	4	of	of	IN
10011	863	5	celery	celery	NN
10011	863	6	,	,	,
10011	863	7	cut	cut	VBN
10011	863	8	into	into	IN
10011	863	9	inch	inch	NN
10011	863	10	pieces	piece	NNS
10011	863	11	;	;	:
10011	863	12	sprinkle	sprinkle	VB
10011	863	13	with	with	IN
10011	863	14	salt	salt	NN
10011	863	15	,	,	,
10011	863	16	pepper	pepper	NN
10011	863	17	and	and	CC
10011	863	18	curry	curry	NN
10011	863	19	-	-	HYPH
10011	863	20	powder	powder	NN
10011	863	21	;	;	:
10011	863	22	add	add	VB
10011	863	23	a	a	DT
10011	863	24	few	few	JJ
10011	863	25	truffles	truffle	NNS
10011	863	26	and	and	CC
10011	863	27	pour	pour	VB
10011	863	28	over	over	IN
10011	863	29	all	all	DT
10011	863	30	1	1	CD
10011	863	31	cup	cup	NN
10011	863	32	of	of	IN
10011	863	33	stock	stock	NN
10011	863	34	.	.	.
10011	864	1	Let	let	VB
10011	864	2	stew	stew	NN
10011	864	3	until	until	IN
10011	864	4	tender	tender	NN
10011	864	5	.	.	.
10011	865	1	Then	then	RB
10011	865	2	boil	boil	VB
10011	865	3	some	some	DT
10011	865	4	potatoes	potato	NNS
10011	865	5	;	;	:
10011	865	6	mash	mash	NN
10011	865	7	smooth	smooth	VBP
10011	865	8	with	with	IN
10011	865	9	butter	butter	NN
10011	865	10	and	and	CC
10011	865	11	season	season	NN
10011	865	12	with	with	IN
10011	865	13	curry	curry	NN
10011	865	14	sauce	sauce	NN
10011	865	15	.	.	.
10011	866	1	Place	place	VB
10011	866	2	a	a	DT
10011	866	3	border	border	NN
10011	866	4	of	of	IN
10011	866	5	mashed	mash	VBN
10011	866	6	potatoes	potato	NNS
10011	866	7	on	on	IN
10011	866	8	a	a	DT
10011	866	9	platter	platter	NN
10011	866	10	and	and	CC
10011	866	11	put	put	VBD
10011	866	12	the	the	DT
10011	866	13	stew	stew	NN
10011	866	14	in	in	IN
10011	866	15	the	the	DT
10011	866	16	centre	centre	NN
10011	866	17	;	;	:
10011	866	18	serve	serve	VB
10011	866	19	hot	hot	JJ
10011	866	20	.	.	.
10011	867	1	Garnish	garnish	VB
10011	867	2	with	with	IN
10011	867	3	fried	fry	VBN
10011	867	4	parsley	parsley	NN
10011	867	5	.	.	.
10011	868	1	5.--Chinese	5.--Chinese	NNP
10011	868	2	Noodle	Noodle	NNP
10011	868	3	Soup	Soup	NNP
10011	868	4	.	.	.
10011	869	1	Boil	boil	VB
10011	869	2	a	a	DT
10011	869	3	large	large	JJ
10011	869	4	hen	hen	NN
10011	869	5	in	in	IN
10011	869	6	3	3	CD
10011	869	7	quarts	quart	NNS
10011	869	8	of	of	IN
10011	869	9	water	water	NN
10011	869	10	.	.	.
10011	870	1	Add	add	VB
10011	870	2	a	a	DT
10011	870	3	few	few	JJ
10011	870	4	slices	slice	NNS
10011	870	5	of	of	IN
10011	870	6	ham	ham	NN
10011	870	7	,	,	,
10011	870	8	1	1	CD
10011	870	9	onion	onion	NN
10011	870	10	sliced	slice	VBD
10011	870	11	,	,	,
10011	870	12	some	some	DT
10011	870	13	sliced	slice	VBN
10011	870	14	mushrooms	mushroom	NNS
10011	870	15	,	,	,
10011	870	16	2	2	CD
10011	870	17	stalks	stalk	NNS
10011	870	18	of	of	IN
10011	870	19	celery	celery	NN
10011	870	20	cut	cut	NN
10011	870	21	fine	fine	JJ
10011	870	22	,	,	,
10011	870	23	2	2	CD
10011	870	24	tomatoes	tomato	NNS
10011	870	25	and	and	CC
10011	870	26	Chinese	chinese	JJ
10011	870	27	chopped	chop	VBN
10011	870	28	herbs	herb	NNS
10011	870	29	.	.	.
10011	871	1	Let	let	VB
10011	871	2	cook	cook	VB
10011	871	3	three	three	CD
10011	871	4	hours	hour	NNS
10011	871	5	and	and	CC
10011	871	6	strain	strain	VB
10011	871	7	;	;	:
10011	871	8	then	then	RB
10011	871	9	boil	boil	VB
10011	871	10	up	up	RP
10011	871	11	;	;	:
10011	871	12	add	add	VB
10011	871	13	fine	fine	JJ
10011	871	14	noodles	noodle	NNS
10011	871	15	and	and	CC
10011	871	16	let	let	VB
10011	871	17	cook	cook	NN
10011	871	18	ten	ten	CD
10011	871	19	minutes	minute	NNS
10011	871	20	.	.	.
10011	872	1	Add	Add	NNP
10011	872	2	chopped	chop	VBD
10011	872	3	parsley	parsley	NN
10011	872	4	and	and	CC
10011	872	5	serve	serve	VB
10011	872	6	at	at	IN
10011	872	7	once	once	RB
10011	872	8	.	.	.
10011	873	1	6.--Hindu	6.--Hindu	NNP
10011	873	2	Eggs	Eggs	NNP
10011	873	3	.	.	.
10011	874	1	Slice	slice	VB
10011	874	2	some	some	DT
10011	874	3	hard	hard	RB
10011	874	4	-	-	HYPH
10011	874	5	boiled	boil	VBN
10011	874	6	eggs	egg	NNS
10011	874	7	and	and	CC
10011	874	8	place	place	NN
10011	874	9	in	in	IN
10011	874	10	a	a	DT
10011	874	11	well	well	RB
10011	874	12	-	-	HYPH
10011	874	13	buttered	butter	VBN
10011	874	14	baking	baking	NN
10011	874	15	-	-	HYPH
10011	874	16	dish	dish	NN
10011	874	17	.	.	.
10011	875	1	Cover	cover	VB
10011	875	2	with	with	IN
10011	875	3	well	well	RB
10011	875	4	-	-	HYPH
10011	875	5	beaten	beat	VBN
10011	875	6	raw	raw	JJ
10011	875	7	eggs	egg	NNS
10011	875	8	;	;	:
10011	875	9	sprinkle	sprinkle	VB
10011	875	10	with	with	IN
10011	875	11	salt	salt	NN
10011	875	12	,	,	,
10011	875	13	pepper	pepper	NN
10011	875	14	,	,	,
10011	875	15	cayenne	cayenne	NN
10011	875	16	and	and	CC
10011	875	17	curry	curry	NN
10011	875	18	-	-	HYPH
10011	875	19	powder	powder	NN
10011	875	20	,	,	,
10011	875	21	a	a	DT
10011	875	22	few	few	JJ
10011	875	23	bits	bit	NNS
10011	875	24	of	of	IN
10011	875	25	butter	butter	NN
10011	875	26	rolled	roll	VBN
10011	875	27	in	in	IN
10011	875	28	bread	bread	NN
10011	875	29	-	-	HYPH
10011	875	30	crumbs	crumb	NNS
10011	875	31	and	and	CC
10011	875	32	some	some	DT
10011	875	33	grated	grate	VBN
10011	875	34	cheese	cheese	NN
10011	875	35	.	.	.
10011	876	1	Let	let	VB
10011	876	2	bake	bake	NN
10011	876	3	in	in	IN
10011	876	4	a	a	DT
10011	876	5	moderate	moderate	JJ
10011	876	6	oven	oven	NN
10011	876	7	until	until	IN
10011	876	8	done	do	VBN
10011	876	9	.	.	.
10011	877	1	7.--Portugal	7.--Portugal	NNP
10011	877	2	Veal	Veal	NNP
10011	877	3	Stew	stew	NN
10011	877	4	.	.	.
10011	878	1	Heat	heat	NN
10011	878	2	2	2	CD
10011	878	3	tablespoonfuls	tablespoonful	NNS
10011	878	4	of	of	IN
10011	878	5	olive	olive	NN
10011	878	6	-	-	HYPH
10011	878	7	oil	oil	NN
10011	878	8	in	in	IN
10011	878	9	a	a	DT
10011	878	10	stew	stew	NN
10011	878	11	-	-	HYPH
10011	878	12	pan	pan	NN
10011	878	13	;	;	:
10011	878	14	add	add	VB
10011	878	15	2	2	CD
10011	878	16	sliced	sliced	JJ
10011	878	17	onions	onion	NNS
10011	878	18	,	,	,
10011	878	19	a	a	DT
10011	878	20	clove	clove	NN
10011	878	21	of	of	IN
10011	878	22	garlic	garlic	NN
10011	878	23	and	and	CC
10011	878	24	a	a	DT
10011	878	25	few	few	JJ
10011	878	26	capers	caper	NNS
10011	878	27	.	.	.
10011	879	1	Let	let	VB
10011	879	2	fry	fry	VB
10011	879	3	a	a	DT
10011	879	4	few	few	JJ
10011	879	5	minutes	minute	NNS
10011	879	6	.	.	.
10011	880	1	Stir	stir	VB
10011	880	2	in	in	IN
10011	880	3	1	1	CD
10011	880	4	tablespoonful	tablespoonful	NN
10011	880	5	of	of	IN
10011	880	6	flour	flour	NN
10011	880	7	until	until	IN
10011	880	8	brown	brown	NNP
10011	880	9	;	;	:
10011	880	10	add	add	VB
10011	880	11	1/2	1/2	CD
10011	880	12	cup	cup	NN
10011	880	13	of	of	IN
10011	880	14	stock	stock	NN
10011	880	15	;	;	:
10011	880	16	season	season	NN
10011	880	17	with	with	IN
10011	880	18	salt	salt	NN
10011	880	19	,	,	,
10011	880	20	pepper	pepper	NN
10011	880	21	,	,	,
10011	880	22	cinnamon	cinnamon	NN
10011	880	23	,	,	,
10011	880	24	cloves	clove	NNS
10011	880	25	and	and	CC
10011	880	26	a	a	DT
10011	880	27	pinch	pinch	NN
10011	880	28	of	of	IN
10011	880	29	saffron	saffron	NN
10011	880	30	.	.	.
10011	881	1	Add	add	NN
10011	881	2	1	1	CD
10011	881	3	cup	cup	NN
10011	881	4	of	of	IN
10011	881	5	white	white	JJ
10011	881	6	wine	wine	NN
10011	881	7	;	;	:
10011	881	8	let	let	VB
10011	881	9	boil	boil	VB
10011	881	10	;	;	:
10011	881	11	then	then	RB
10011	881	12	add	add	VB
10011	881	13	cooked	cooked	JJ
10011	881	14	veal	veal	NN
10011	881	15	sliced	slice	VBN
10011	881	16	thin	thin	JJ
10011	881	17	.	.	.
10011	882	1	Let	let	VB
10011	882	2	cook	cook	VB
10011	882	3	ten	ten	CD
10011	882	4	minutes	minute	NNS
10011	882	5	in	in	IN
10011	882	6	the	the	DT
10011	882	7	sauce	sauce	NN
10011	882	8	and	and	CC
10011	882	9	serve	serve	VB
10011	882	10	very	very	RB
10011	882	11	hot	hot	JJ
10011	882	12	.	.	.
10011	883	1	8.--Italian	8.--Italian	NNP
10011	883	2	Coffee	Coffee	NNP
10011	883	3	Cream	Cream	NNP
10011	883	4	.	.	.
10011	884	1	Mix	Mix	NNP
10011	884	2	1	1	CD
10011	884	3	-	-	SYM
10011	884	4	1/2	1/2	CD
10011	884	5	cups	cup	NNS
10011	884	6	of	of	IN
10011	884	7	strong	strong	JJ
10011	884	8	coffee	coffee	NN
10011	884	9	with	with	IN
10011	884	10	1/2	1/2	CD
10011	884	11	cup	cup	NN
10011	884	12	of	of	IN
10011	884	13	rich	rich	JJ
10011	884	14	milk	milk	NN
10011	884	15	in	in	IN
10011	884	16	a	a	DT
10011	884	17	double	double	JJ
10011	884	18	boiler	boiler	NN
10011	884	19	;	;	:
10011	884	20	add	add	VB
10011	884	21	1/2	1/2	CD
10011	884	22	cup	cup	NN
10011	884	23	of	of	IN
10011	884	24	sugar	sugar	NN
10011	884	25	,	,	,
10011	884	26	1	1	CD
10011	884	27	tablespoonful	tablespoonful	NN
10011	884	28	of	of	IN
10011	884	29	gelatin	gelatin	NN
10011	884	30	and	and	CC
10011	884	31	a	a	DT
10011	884	32	pinch	pinch	NN
10011	884	33	of	of	IN
10011	884	34	salt	salt	NN
10011	884	35	.	.	.
10011	885	1	Then	then	RB
10011	885	2	stir	stir	VB
10011	885	3	in	in	IN
10011	885	4	the	the	DT
10011	885	5	yolks	yolk	NNS
10011	885	6	of	of	IN
10011	885	7	3	3	CD
10011	885	8	eggs	egg	NNS
10011	885	9	beaten	beat	VBN
10011	885	10	with	with	IN
10011	885	11	1/2	1/2	CD
10011	885	12	cup	cup	NN
10011	885	13	of	of	IN
10011	885	14	sugar	sugar	NN
10011	885	15	until	until	IN
10011	885	16	it	-PRON-	PRP
10011	885	17	thickens	thicken	VBZ
10011	885	18	.	.	.
10011	886	1	Remove	remove	VB
10011	886	2	from	from	IN
10011	886	3	the	the	DT
10011	886	4	fire	fire	NN
10011	886	5	;	;	:
10011	886	6	add	add	VB
10011	886	7	the	the	DT
10011	886	8	whites	white	NNS
10011	886	9	beaten	beat	VBN
10011	886	10	to	to	IN
10011	886	11	a	a	DT
10011	886	12	froth	froth	NN
10011	886	13	and	and	CC
10011	886	14	a	a	DT
10011	886	15	teaspoonful	teaspoonful	NN
10011	886	16	of	of	IN
10011	886	17	vanilla	vanilla	NN
10011	886	18	.	.	.
10011	887	1	Pack	pack	NN
10011	887	2	in	in	IN
10011	887	3	a	a	DT
10011	887	4	mold	mold	NN
10011	887	5	and	and	CC
10011	887	6	freeze	freeze	VB
10011	887	7	until	until	IN
10011	887	8	hard	hard	RB
10011	887	9	and	and	CC
10011	887	10	serve	serve	VB
10011	887	11	with	with	IN
10011	887	12	whipped	whip	VBN
10011	887	13	cream	cream	NN
10011	887	14	.	.	.
10011	888	1	9.--Scotch	9.--Scotch	NNP
10011	888	2	Rarebit	Rarebit	NNP
10011	888	3	.	.	.
10011	889	1	Cut	cut	NN
10011	889	2	1/2	1/2	CD
10011	889	3	pound	pound	NN
10011	889	4	of	of	IN
10011	889	5	cheese	cheese	NN
10011	889	6	in	in	IN
10011	889	7	very	very	RB
10011	889	8	small	small	JJ
10011	889	9	pieces	piece	NNS
10011	889	10	and	and	CC
10011	889	11	add	add	VB
10011	889	12	1	1	CD
10011	889	13	ounce	ounce	NN
10011	889	14	of	of	IN
10011	889	15	fresh	fresh	JJ
10011	889	16	butter	butter	NN
10011	889	17	,	,	,
10011	889	18	2	2	CD
10011	889	19	tablespoonfuls	tablespoonful	NNS
10011	889	20	of	of	IN
10011	889	21	fine	fine	JJ
10011	889	22	bread	bread	NN
10011	889	23	-	-	HYPH
10011	889	24	crumbs	crumb	NNS
10011	889	25	,	,	,
10011	889	26	1	1	CD
10011	889	27	teaspoonful	teaspoonful	NN
10011	889	28	of	of	IN
10011	889	29	prepared	prepared	JJ
10011	889	30	mustard	mustard	NN
10011	889	31	,	,	,
10011	889	32	salt	salt	NN
10011	889	33	and	and	CC
10011	889	34	pepper	pepper	NN
10011	889	35	and	and	CC
10011	889	36	a	a	DT
10011	889	37	pinch	pinch	NN
10011	889	38	of	of	IN
10011	889	39	cayenne	cayenne	NN
10011	889	40	to	to	TO
10011	889	41	taste	taste	VB
10011	889	42	.	.	.
10011	890	1	Mix	mix	VB
10011	890	2	well	well	RB
10011	890	3	together	together	RB
10011	890	4	to	to	IN
10011	890	5	a	a	DT
10011	890	6	smooth	smooth	JJ
10011	890	7	paste	paste	NN
10011	890	8	.	.	.
10011	891	1	Have	have	VBP
10011	891	2	ready	ready	JJ
10011	891	3	some	some	DT
10011	891	4	buttered	butter	VBN
10011	891	5	toast	toast	NN
10011	891	6	;	;	:
10011	891	7	place	place	NN
10011	891	8	on	on	IN
10011	891	9	a	a	DT
10011	891	10	dish	dish	NN
10011	891	11	,	,	,
10011	891	12	spread	spread	VBN
10011	891	13	with	with	IN
10011	891	14	the	the	DT
10011	891	15	mixture	mixture	NN
10011	891	16	and	and	CC
10011	891	17	set	set	VBD
10011	891	18	in	in	IN
10011	891	19	the	the	DT
10011	891	20	oven	oven	NN
10011	891	21	until	until	IN
10011	891	22	melted	melt	VBN
10011	891	23	.	.	.
10011	892	1	Serve	serve	VB
10011	892	2	at	at	IN
10011	892	3	once	once	RB
10011	892	4	.	.	.
10011	893	1	10.--Irish	10.--Irish	NFP
10011	893	2	Ham	Ham	NNP
10011	893	3	Omelet	Omelet	NNP
10011	893	4	.	.	.
10011	894	1	Beat	beat	NN
10011	894	2	6	6	CD
10011	894	3	yolks	yolk	NNS
10011	894	4	of	of	IN
10011	894	5	eggs	egg	NNS
10011	894	6	with	with	IN
10011	894	7	a	a	DT
10011	894	8	pinch	pinch	NN
10011	894	9	of	of	IN
10011	894	10	salt	salt	NN
10011	894	11	;	;	:
10011	894	12	add	add	VB
10011	894	13	the	the	DT
10011	894	14	whites	white	NNS
10011	894	15	beaten	beat	VBN
10011	894	16	stiff	stiff	JJ
10011	894	17	and	and	CC
10011	894	18	mix	mix	VB
10011	894	19	with	with	IN
10011	894	20	a	a	DT
10011	894	21	tablespoonful	tablespoonful	NN
10011	894	22	of	of	IN
10011	894	23	cream	cream	NN
10011	894	24	.	.	.
10011	895	1	Beat	beat	NN
10011	895	2	2	2	CD
10011	895	3	ounces	ounce	NNS
10011	895	4	of	of	IN
10011	895	5	butter	butter	NN
10011	895	6	in	in	IN
10011	895	7	an	an	DT
10011	895	8	omelet	omelet	NN
10011	895	9	pan	pan	NN
10011	895	10	;	;	:
10011	895	11	add	add	VB
10011	895	12	the	the	DT
10011	895	13	beaten	beat	VBN
10011	895	14	eggs	egg	NNS
10011	895	15	and	and	CC
10011	895	16	shake	shake	VB
10011	895	17	the	the	DT
10011	895	18	pan	pan	NN
10011	895	19	to	to	TO
10011	895	20	spread	spread	VB
10011	895	21	evenly	evenly	RB
10011	895	22	.	.	.
10011	896	1	Have	have	VBP
10011	896	2	ready	ready	JJ
10011	896	3	some	some	DT
10011	896	4	finely	finely	RB
10011	896	5	minced	mince	VBN
10011	896	6	ham	ham	NN
10011	896	7	.	.	.
10011	897	1	Spread	spread	VB
10011	897	2	on	on	IN
10011	897	3	half	half	NN
10011	897	4	of	of	IN
10011	897	5	the	the	DT
10011	897	6	omelet	omelet	NN
10011	897	7	,	,	,
10011	897	8	fold	fold	VB
10011	897	9	and	and	CC
10011	897	10	serve	serve	VBP
10011	897	11	at	at	IN
10011	897	12	once	once	RB
10011	897	13	on	on	IN
10011	897	14	a	a	DT
10011	897	15	hot	hot	JJ
10011	897	16	dish	dish	NN
10011	897	17	.	.	.
10011	898	1	11.--Jewish	11.--jewish	CD
10011	898	2	Stewed	Stewed	NNP
10011	898	3	Tongue	Tongue	NNP
10011	898	4	.	.	.
10011	899	1	Boil	boil	VB
10011	899	2	a	a	DT
10011	899	3	calf	calf	NN
10011	899	4	's	's	POS
10011	899	5	tongue	tongue	NN
10011	899	6	in	in	IN
10011	899	7	salted	salted	JJ
10011	899	8	water	water	NN
10011	899	9	until	until	IN
10011	899	10	tender	tender	NN
10011	899	11	;	;	:
10011	899	12	skin	skin	NN
10011	899	13	and	and	CC
10011	899	14	slice	slice	VB
10011	899	15	thin	thin	RB
10011	899	16	.	.	.
10011	900	1	Then	then	RB
10011	900	2	heat	heat	VB
10011	900	3	2	2	CD
10011	900	4	tablespoonfuls	tablespoonful	NNS
10011	900	5	of	of	IN
10011	900	6	butter	butter	NN
10011	900	7	;	;	:
10011	900	8	add	add	VB
10011	900	9	1	1	CD
10011	900	10	chopped	chop	VBN
10011	900	11	onion	onion	NN
10011	900	12	;	;	:
10011	900	13	stir	stir	VB
10011	900	14	in	in	IN
10011	900	15	1	1	CD
10011	900	16	tablespoonful	tablespoonful	NN
10011	900	17	of	of	IN
10011	900	18	flour	flour	NN
10011	900	19	until	until	IN
10011	900	20	brown	brown	NNP
10011	900	21	;	;	:
10011	900	22	add	add	VB
10011	900	23	2	2	CD
10011	900	24	cups	cup	NNS
10011	900	25	of	of	IN
10011	900	26	the	the	DT
10011	900	27	water	water	NN
10011	900	28	in	in	IN
10011	900	29	which	which	WDT
10011	900	30	the	the	DT
10011	900	31	tongue	tongue	NN
10011	900	32	was	be	VBD
10011	900	33	cooked	cook	VBN
10011	900	34	,	,	,
10011	900	35	1/4	1/4	CD
10011	900	36	cup	cup	NN
10011	900	37	of	of	IN
10011	900	38	seeded	seeded	JJ
10011	900	39	raisins	raisin	NNS
10011	900	40	,	,	,
10011	900	41	a	a	DT
10011	900	42	few	few	JJ
10011	900	43	cloves	clove	NNS
10011	900	44	,	,	,
10011	900	45	1	1	CD
10011	900	46	bay	bay	NN
10011	900	47	-	-	HYPH
10011	900	48	leaf	leaf	NN
10011	900	49	,	,	,
10011	900	50	1/4	1/4	CD
10011	900	51	cup	cup	NN
10011	900	52	of	of	IN
10011	900	53	vinegar	vinegar	NN
10011	900	54	,	,	,
10011	900	55	and	and	CC
10011	900	56	1/2	1/2	CD
10011	900	57	teaspoonful	teaspoonful	JJ
10011	900	58	of	of	IN
10011	900	59	paprica	paprica	NNP
10011	900	60	.	.	.
10011	901	1	Let	let	VB
10011	901	2	all	all	DT
10011	901	3	boil	boil	VB
10011	901	4	well	well	RB
10011	901	5	;	;	:
10011	901	6	then	then	RB
10011	901	7	add	add	VB
10011	901	8	the	the	DT
10011	901	9	sliced	slice	VBN
10011	901	10	tongue	tongue	NN
10011	901	11	.	.	.
10011	902	1	Let	let	VB
10011	902	2	simmer	simmer	JJ
10011	902	3	ten	ten	CD
10011	902	4	minutes	minute	NNS
10011	902	5	.	.	.
10011	903	1	Serve	serve	VB
10011	903	2	hot	hot	JJ
10011	903	3	or	or	CC
10011	903	4	cold	cold	JJ
10011	903	5	.	.	.
10011	904	1	12.--French	12.--french	CD
10011	904	2	Prune	Prune	NNP
10011	904	3	Soufflé	Soufflé	NNP
10011	904	4	.	.	.
10011	905	1	Cook	cook	NN
10011	905	2	1/2	1/2	CD
10011	905	3	pound	pound	NN
10011	905	4	of	of	IN
10011	905	5	prunes	prune	NNS
10011	905	6	until	until	IN
10011	905	7	soft	soft	JJ
10011	905	8	;	;	:
10011	905	9	remove	remove	VB
10011	905	10	the	the	DT
10011	905	11	stones	stone	NNS
10011	905	12	and	and	CC
10011	905	13	cut	cut	VBD
10011	905	14	the	the	DT
10011	905	15	prunes	prune	NNS
10011	905	16	into	into	IN
10011	905	17	small	small	JJ
10011	905	18	pieces	piece	NNS
10011	905	19	.	.	.
10011	906	1	Mix	mix	VB
10011	906	2	with	with	IN
10011	906	3	some	some	DT
10011	906	4	chopped	chop	VBN
10011	906	5	nuts	nut	NNS
10011	906	6	and	and	CC
10011	906	7	the	the	DT
10011	906	8	yolks	yolk	NNS
10011	906	9	of	of	IN
10011	906	10	3	3	CD
10011	906	11	eggs	egg	NNS
10011	906	12	well	well	RB
10011	906	13	beaten	beat	VBN
10011	906	14	with	with	IN
10011	906	15	3	3	CD
10011	906	16	tablespoonfuls	tablespoonful	NNS
10011	906	17	of	of	IN
10011	906	18	pulverized	pulverized	JJ
10011	906	19	sugar	sugar	NN
10011	906	20	.	.	.
10011	907	1	Add	add	VB
10011	907	2	1	1	CD
10011	907	3	teaspoonful	teaspoonful	NN
10011	907	4	of	of	IN
10011	907	5	vanilla	vanilla	NN
10011	907	6	and	and	CC
10011	907	7	the	the	DT
10011	907	8	whites	white	NNS
10011	907	9	of	of	IN
10011	907	10	the	the	DT
10011	907	11	eggs	egg	NNS
10011	907	12	beaten	beat	VBN
10011	907	13	stiff	stiff	JJ
10011	907	14	.	.	.
10011	908	1	Put	put	VB
10011	908	2	in	in	RP
10011	908	3	a	a	DT
10011	908	4	pudding	pudding	JJ
10011	908	5	-	-	HYPH
10011	908	6	dish	dish	NN
10011	908	7	and	and	CC
10011	908	8	bake	bake	NN
10011	908	9	in	in	RP
10011	908	10	a	a	DT
10011	908	11	moderate	moderate	JJ
10011	908	12	oven	oven	NN
10011	908	13	for	for	IN
10011	908	14	ten	ten	CD
10011	908	15	minutes	minute	NNS
10011	908	16	and	and	CC
10011	908	17	serve	serve	VBP
10011	908	18	.	.	.
10011	909	1	13.--Italian	13.--italian	CD
10011	909	2	Cooked	cooked	JJ
10011	909	3	Eggs	egg	NNS
10011	909	4	.	.	.
10011	910	1	Take	take	VB
10011	910	2	6	6	CD
10011	910	3	hard	hard	RB
10011	910	4	-	-	HYPH
10011	910	5	boiled	boil	VBN
10011	910	6	eggs	egg	NNS
10011	910	7	and	and	CC
10011	910	8	cut	cut	VBD
10011	910	9	lengthwise	lengthwise	RB
10011	910	10	.	.	.
10011	911	1	Put	put	VB
10011	911	2	in	in	RP
10011	911	3	a	a	DT
10011	911	4	pan	pan	NN
10011	911	5	with	with	IN
10011	911	6	12	12	CD
10011	911	7	anchovies	anchovy	NNS
10011	911	8	,	,	,
10011	911	9	some	some	DT
10011	911	10	onion	onion	NN
10011	911	11	juice	juice	NN
10011	911	12	and	and	CC
10011	911	13	1	1	CD
10011	911	14	tablespoonful	tablespoonful	JJ
10011	911	15	of	of	IN
10011	911	16	finely	finely	RB
10011	911	17	chopped	chop	VBN
10011	911	18	parsley	parsley	NN
10011	911	19	.	.	.
10011	912	1	Season	season	NN
10011	912	2	with	with	IN
10011	912	3	salt	salt	NN
10011	912	4	,	,	,
10011	912	5	white	white	JJ
10011	912	6	pepper	pepper	NN
10011	912	7	and	and	CC
10011	912	8	a	a	DT
10011	912	9	little	little	JJ
10011	912	10	nutmeg	nutmeg	NN
10011	912	11	,	,	,
10011	912	12	grated	grate	VBD
10011	912	13	.	.	.
10011	913	1	Then	then	RB
10011	913	2	pour	pour	VB
10011	913	3	over	over	IN
10011	913	4	all	all	DT
10011	913	5	1/2	1/2	CD
10011	913	6	pint	pint	NN
10011	913	7	of	of	IN
10011	913	8	sour	sour	JJ
10011	913	9	cream	cream	NN
10011	913	10	.	.	.
10011	914	1	Let	let	VB
10011	914	2	boil	boil	VB
10011	914	3	up	up	RP
10011	914	4	once	once	RB
10011	914	5	and	and	CC
10011	914	6	serve	serve	VB
10011	914	7	hot	hot	JJ
10011	914	8	with	with	IN
10011	914	9	croutons	crouton	NNS
10011	914	10	.	.	.
10011	915	1	14.--Spanish	14.--spanish	CD
10011	915	2	Broiled	Broiled	NNP
10011	915	3	Steak	Steak	NNP
10011	915	4	.	.	.
10011	916	1	Season	season	VB
10011	916	2	a	a	DT
10011	916	3	porter	porter	NN
10011	916	4	-	-	HYPH
10011	916	5	house	house	NN
10011	916	6	steak	steak	NN
10011	916	7	with	with	IN
10011	916	8	salt	salt	NN
10011	916	9	and	and	CC
10011	916	10	pepper	pepper	NN
10011	916	11	and	and	CC
10011	916	12	rub	rub	VB
10011	916	13	with	with	IN
10011	916	14	butter	butter	NN
10011	916	15	.	.	.
10011	917	1	Place	place	NN
10011	917	2	on	on	IN
10011	917	3	a	a	DT
10011	917	4	hot	hot	JJ
10011	917	5	gridiron	gridiron	NN
10011	917	6	and	and	CC
10011	917	7	let	let	VB
10011	917	8	broil	broil	NNP
10011	917	9	on	on	IN
10011	917	10	a	a	DT
10011	917	11	quick	quick	JJ
10011	917	12	fire	fire	NN
10011	917	13	on	on	IN
10011	917	14	both	both	DT
10011	917	15	sides	side	NNS
10011	917	16	.	.	.
10011	918	1	Make	make	VB
10011	918	2	this	this	DT
10011	918	3	sauce	sauce	NN
10011	918	4	:	:	:
10011	918	5	Chop	chop	NN
10011	918	6	1	1	CD
10011	918	7	onion	onion	NN
10011	918	8	and	and	CC
10011	918	9	brown	brown	NN
10011	918	10	in	in	IN
10011	918	11	1	1	CD
10011	918	12	tablespoonful	tablespoonful	NN
10011	918	13	of	of	IN
10011	918	14	butter	butter	NN
10011	918	15	;	;	:
10011	918	16	add	add	VB
10011	918	17	1/2	1/2	CD
10011	918	18	cup	cup	NN
10011	918	19	of	of	IN
10011	918	20	stock	stock	NN
10011	918	21	and	and	CC
10011	918	22	1/2	1/2	CD
10011	918	23	cup	cup	NN
10011	918	24	of	of	IN
10011	918	25	claret	claret	NN
10011	918	26	;	;	:
10011	918	27	let	let	VB
10011	918	28	boil	boil	VB
10011	918	29	well	well	RB
10011	918	30	.	.	.
10011	919	1	Season	season	NN
10011	919	2	and	and	CC
10011	919	3	thicken	thicken	VB
10011	919	4	the	the	DT
10011	919	5	sauce	sauce	NN
10011	919	6	with	with	IN
10011	919	7	a	a	DT
10011	919	8	little	little	JJ
10011	919	9	flour	flour	NN
10011	919	10	and	and	CC
10011	919	11	some	some	DT
10011	919	12	chopped	chop	VBN
10011	919	13	parsley	parsley	NN
10011	919	14	.	.	.
10011	920	1	Let	let	VB
10011	920	2	boil	boil	VB
10011	920	3	up	up	RP
10011	920	4	and	and	CC
10011	920	5	serve	serve	VB
10011	920	6	at	at	IN
10011	920	7	once	once	RB
10011	920	8	with	with	IN
10011	920	9	the	the	DT
10011	920	10	steak	steak	NN
10011	920	11	.	.	.
10011	921	1	15.--Liver	15.--liver	CD
10011	921	2	a	a	DT
10011	921	3	la	la	FW
10011	921	4	Bourgogne	Bourgogne	NNP
10011	921	5	.	.	.
10011	922	1	Season	season	VB
10011	922	2	a	a	DT
10011	922	3	calf	calf	NN
10011	922	4	's	's	POS
10011	922	5	liver	liver	NN
10011	922	6	with	with	IN
10011	922	7	salt	salt	NN
10011	922	8	and	and	CC
10011	922	9	pepper	pepper	NN
10011	922	10	;	;	:
10011	922	11	put	put	VB
10011	922	12	a	a	DT
10011	922	13	few	few	JJ
10011	922	14	slices	slice	NNS
10011	922	15	of	of	IN
10011	922	16	bacon	bacon	NN
10011	922	17	in	in	IN
10011	922	18	a	a	DT
10011	922	19	saucepan	saucepan	NN
10011	922	20	;	;	:
10011	922	21	let	let	VB
10011	922	22	get	get	VB
10011	922	23	very	very	RB
10011	922	24	hot	hot	JJ
10011	922	25	.	.	.
10011	923	1	Add	add	VB
10011	923	2	the	the	DT
10011	923	3	liver	liver	NN
10011	923	4	,	,	,
10011	923	5	1	1	CD
10011	923	6	onion	onion	NN
10011	923	7	,	,	,
10011	923	8	1	1	CD
10011	923	9	carrot	carrot	NNP
10011	923	10	,	,	,
10011	923	11	2	2	CD
10011	923	12	bay	bay	NN
10011	923	13	-	-	HYPH
10011	923	14	leaves	leave	NNS
10011	923	15	and	and	CC
10011	923	16	2	2	CD
10011	923	17	sprigs	sprig	NNS
10011	923	18	of	of	IN
10011	923	19	thyme	thyme	NNS
10011	923	20	minced	mince	VBD
10011	923	21	fine	fine	JJ
10011	923	22	;	;	:
10011	923	23	cover	cover	VB
10011	923	24	and	and	CC
10011	923	25	let	let	VB
10011	923	26	brown	brown	VB
10011	923	27	a	a	DT
10011	923	28	few	few	JJ
10011	923	29	minutes	minute	NNS
10011	923	30	.	.	.
10011	924	1	Then	then	RB
10011	924	2	add	add	VB
10011	924	3	1	1	CD
10011	924	4	glass	glass	NN
10011	924	5	of	of	IN
10011	924	6	sherry	sherry	NN
10011	924	7	wine	wine	NN
10011	924	8	,	,	,
10011	924	9	salt	salt	NN
10011	924	10	and	and	CC
10011	924	11	pepper	pepper	NN
10011	924	12	and	and	CC
10011	924	13	sprinkle	sprinkle	VB
10011	924	14	with	with	IN
10011	924	15	flour	flour	NN
10011	924	16	.	.	.
10011	925	1	Let	let	VB
10011	925	2	simmer	simmer	JJ
10011	925	3	ten	ten	CD
10011	925	4	minutes	minute	NNS
10011	925	5	.	.	.
10011	926	1	Serve	serve	VB
10011	926	2	hot	hot	JJ
10011	926	3	with	with	IN
10011	926	4	potatoes	potato	NNS
10011	926	5	.	.	.
10011	927	1	16.--Messina	16.--messina	CD
10011	927	2	Macaroni	Macaroni	NNP
10011	927	3	.	.	.
10011	928	1	Boil	boil	VB
10011	928	2	some	some	DT
10011	928	3	macaroni	macaroni	NN
10011	928	4	in	in	IN
10011	928	5	salted	salted	JJ
10011	928	6	water	water	NN
10011	928	7	until	until	IN
10011	928	8	tender	tender	NN
10011	928	9	.	.	.
10011	929	1	Then	then	RB
10011	929	2	fry	fry	NN
10011	929	3	1	1	CD
10011	929	4	onion	onion	NN
10011	929	5	and	and	CC
10011	929	6	2	2	CD
10011	929	7	cloves	clove	NNS
10011	929	8	of	of	IN
10011	929	9	garlic	garlic	NN
10011	929	10	chopped	chop	VBN
10011	929	11	in	in	IN
10011	929	12	olive	olive	JJ
10011	929	13	-	-	HYPH
10011	929	14	oil	oil	NN
10011	929	15	.	.	.
10011	930	1	Add	add	NN
10011	930	2	1	1	CD
10011	930	3	cup	cup	NN
10011	930	4	of	of	IN
10011	930	5	tomato	tomato	NN
10011	930	6	-	-	HYPH
10011	930	7	sauce	sauce	NN
10011	930	8	,	,	,
10011	930	9	salt	salt	NN
10011	930	10	and	and	CC
10011	930	11	pepper	pepper	NN
10011	930	12	to	to	IN
10011	930	13	taste	taste	NN
10011	930	14	.	.	.
10011	931	1	Then	then	RB
10011	931	2	add	add	VB
10011	931	3	the	the	DT
10011	931	4	macaroni	macaroni	NN
10011	931	5	,	,	,
10011	931	6	and	and	CC
10011	931	7	let	let	VB
10011	931	8	fry	fry	NN
10011	931	9	altogether	altogether	RB
10011	931	10	.	.	.
10011	932	1	Serve	serve	VB
10011	932	2	hot	hot	JJ
10011	932	3	with	with	IN
10011	932	4	baked	baked	JJ
10011	932	5	chicken	chicken	NN
10011	932	6	.	.	.
10011	933	1	17.--Dutch	17.--dutch	CD
10011	933	2	Prune	Prune	NNP
10011	933	3	Pudding	Pudding	NNP
10011	933	4	.	.	.
10011	934	1	Boil	Boil	NNP
10011	934	2	prunes	prune	NNS
10011	934	3	until	until	IN
10011	934	4	very	very	RB
10011	934	5	soft	soft	JJ
10011	934	6	;	;	:
10011	934	7	remove	remove	VB
10011	934	8	the	the	DT
10011	934	9	stones	stone	NNS
10011	934	10	.	.	.
10011	935	1	Mash	mash	NN
10011	935	2	well	well	RB
10011	935	3	;	;	:
10011	935	4	add	add	VB
10011	935	5	the	the	DT
10011	935	6	yolks	yolk	NNS
10011	935	7	of	of	IN
10011	935	8	4	4	CD
10011	935	9	beaten	beat	VBN
10011	935	10	eggs	egg	NNS
10011	935	11	,	,	,
10011	935	12	3	3	CD
10011	935	13	tablespoonfuls	tablespoonful	NNS
10011	935	14	of	of	IN
10011	935	15	sugar	sugar	NN
10011	935	16	,	,	,
10011	935	17	1	1	CD
10011	935	18	cup	cup	NN
10011	935	19	of	of	IN
10011	935	20	bread	bread	NN
10011	935	21	-	-	HYPH
10011	935	22	crumbs	crumb	NNS
10011	935	23	,	,	,
10011	935	24	1	1	CD
10011	935	25	teaspoonful	teaspoonful	NN
10011	935	26	of	of	IN
10011	935	27	vanilla	vanilla	NN
10011	935	28	,	,	,
10011	935	29	1/2	1/2	CD
10011	935	30	cup	cup	NN
10011	935	31	of	of	IN
10011	935	32	chopped	chop	VBN
10011	935	33	nuts	nut	NNS
10011	935	34	,	,	,
10011	935	35	and	and	CC
10011	935	36	the	the	DT
10011	935	37	whites	white	NNS
10011	935	38	of	of	IN
10011	935	39	the	the	DT
10011	935	40	eggs	egg	NNS
10011	935	41	beaten	beat	VBN
10011	935	42	stiff	stiff	JJ
10011	935	43	.	.	.
10011	936	1	Put	put	VB
10011	936	2	in	in	RP
10011	936	3	a	a	DT
10011	936	4	well	well	RB
10011	936	5	-	-	HYPH
10011	936	6	buttered	butter	VBN
10011	936	7	pudding	pudding	NN
10011	936	8	-	-	HYPH
10011	936	9	dish	dish	NN
10011	936	10	and	and	CC
10011	936	11	bake	bake	NN
10011	936	12	in	in	RP
10011	936	13	a	a	DT
10011	936	14	moderate	moderate	JJ
10011	936	15	oven	oven	NN
10011	936	16	until	until	IN
10011	936	17	done	do	VBN
10011	936	18	.	.	.
10011	937	1	Serve	serve	VB
10011	937	2	cold	cold	NN
10011	937	3	.	.	.
10011	938	1	18.--Irish	18.--irish	CD
10011	938	2	Beef	Beef	NNP
10011	938	3	Stew	Stew	NNP
10011	938	4	.	.	.
10011	939	1	Season	season	VB
10011	939	2	a	a	DT
10011	939	3	piece	piece	NN
10011	939	4	of	of	IN
10011	939	5	fat	fat	JJ
10011	939	6	beef	beef	NN
10011	939	7	;	;	:
10011	939	8	put	put	VBN
10011	939	9	in	in	RP
10011	939	10	a	a	DT
10011	939	11	stew	stew	NN
10011	939	12	-	-	HYPH
10011	939	13	pan	pan	NN
10011	939	14	with	with	IN
10011	939	15	some	some	DT
10011	939	16	hot	hot	JJ
10011	939	17	water	water	NN
10011	939	18	.	.	.
10011	940	1	Let	let	VB
10011	940	2	cook	cook	NN
10011	940	3	slowly	slowly	RB
10011	940	4	a	a	DT
10011	940	5	half	half	JJ
10011	940	6	hour	hour	NN
10011	940	7	.	.	.
10011	941	1	Then	then	RB
10011	941	2	add	add	VB
10011	941	3	3	3	CD
10011	941	4	potatoes	potato	NNS
10011	941	5	,	,	,
10011	941	6	cut	cut	VBN
10011	941	7	in	in	IN
10011	941	8	dice	dice	NN
10011	941	9	pieces	piece	NNS
10011	941	10	,	,	,
10011	941	11	and	and	CC
10011	941	12	1	1	CD
10011	941	13	onion	onion	NN
10011	941	14	,	,	,
10011	941	15	sliced	slice	VBN
10011	941	16	.	.	.
10011	942	1	Let	let	VB
10011	942	2	cook	cook	NN
10011	942	3	slowly	slowly	RB
10011	942	4	until	until	IN
10011	942	5	tender	tender	NN
10011	942	6	.	.	.
10011	943	1	Add	add	VB
10011	943	2	1/2	1/2	CD
10011	943	3	cup	cup	NN
10011	943	4	of	of	IN
10011	943	5	corn	corn	NN
10011	943	6	and	and	CC
10011	943	7	1	1	CD
10011	943	8	cup	cup	NN
10011	943	9	of	of	IN
10011	943	10	tomatoes	tomato	NNS
10011	943	11	;	;	:
10011	943	12	season	season	NN
10011	943	13	with	with	IN
10011	943	14	salt	salt	NN
10011	943	15	and	and	CC
10011	943	16	pepper	pepper	NN
10011	943	17	.	.	.
10011	944	1	Let	let	VB
10011	944	2	all	all	DT
10011	944	3	cook	cook	VB
10011	944	4	until	until	IN
10011	944	5	done	do	VBN
10011	944	6	.	.	.
10011	945	1	Serve	serve	VB
10011	945	2	hot	hot	JJ
10011	945	3	.	.	.
10011	946	1	19.--English	19.--english	CD
10011	946	2	Creamed	Creamed	NNP
10011	946	3	Asparagus	Asparagus	NNP
10011	946	4	.	.	.
10011	947	1	Cut	cut	VB
10011	947	2	tough	tough	JJ
10011	947	3	ends	end	NNS
10011	947	4	from	from	IN
10011	947	5	the	the	DT
10011	947	6	asparagus	asparagus	NN
10011	947	7	;	;	:
10011	947	8	scrape	scrape	NN
10011	947	9	and	and	CC
10011	947	10	boil	boil	VB
10011	947	11	in	in	IN
10011	947	12	salted	salted	JJ
10011	947	13	water	water	NN
10011	947	14	until	until	IN
10011	947	15	tender	tender	NN
10011	947	16	.	.	.
10011	948	1	Make	make	VB
10011	948	2	a	a	DT
10011	948	3	cream	cream	NN
10011	948	4	sauce	sauce	NN
10011	948	5	.	.	.
10011	949	1	When	when	WRB
10011	949	2	done	do	VBN
10011	949	3	,	,	,
10011	949	4	stir	stir	VB
10011	949	5	in	in	IN
10011	949	6	the	the	DT
10011	949	7	yolk	yolk	NN
10011	949	8	of	of	IN
10011	949	9	an	an	DT
10011	949	10	egg	egg	NN
10011	949	11	;	;	:
10011	949	12	season	season	NN
10011	949	13	with	with	IN
10011	949	14	a	a	DT
10011	949	15	little	little	JJ
10011	949	16	white	white	JJ
10011	949	17	pepper	pepper	NN
10011	949	18	.	.	.
10011	950	1	The	the	DT
10011	950	2	sauce	sauce	NN
10011	950	3	must	must	MD
10011	950	4	be	be	VB
10011	950	5	rather	rather	RB
10011	950	6	thick	thick	JJ
10011	950	7	and	and	CC
10011	950	8	poured	pour	VBD
10011	950	9	hot	hot	RB
10011	950	10	over	over	IN
10011	950	11	the	the	DT
10011	950	12	asparagus	asparagus	NN
10011	950	13	.	.	.
10011	951	1	Serve	serve	VB
10011	951	2	with	with	IN
10011	951	3	veal	veal	NN
10011	951	4	chops	chop	NNS
10011	951	5	.	.	.
10011	952	1	20.--French	20.--french	CD
10011	952	2	Float	Float	NNP
10011	952	3	.	.	.
10011	953	1	Line	line	VB
10011	953	2	a	a	DT
10011	953	3	glass	glass	NN
10011	953	4	dish	dish	NN
10011	953	5	with	with	IN
10011	953	6	stale	stale	JJ
10011	953	7	sponge	sponge	JJ
10011	953	8	-	-	HYPH
10011	953	9	cake	cake	NN
10011	953	10	.	.	.
10011	954	1	Sprinkle	sprinkle	VB
10011	954	2	with	with	IN
10011	954	3	wine	wine	NN
10011	954	4	.	.	.
10011	955	1	Make	make	VB
10011	955	2	a	a	DT
10011	955	3	boiled	boil	VBN
10011	955	4	custard	custard	NN
10011	955	5	.	.	.
10011	956	1	Use	use	NN
10011	956	2	4	4	CD
10011	956	3	yolks	yolk	NNS
10011	956	4	of	of	IN
10011	956	5	eggs	egg	NNS
10011	956	6	and	and	CC
10011	956	7	flavor	flavor	NN
10011	956	8	with	with	IN
10011	956	9	rose	rose	NN
10011	956	10	-	-	HYPH
10011	956	11	water	water	NN
10011	956	12	.	.	.
10011	957	1	Beat	beat	VB
10011	957	2	the	the	DT
10011	957	3	whites	white	NNS
10011	957	4	with	with	IN
10011	957	5	pulverized	pulverized	JJ
10011	957	6	sugar	sugar	NN
10011	957	7	and	and	CC
10011	957	8	flavor	flavor	NN
10011	957	9	to	to	TO
10011	957	10	taste	taste	VB
10011	957	11	.	.	.
10011	958	1	Pour	pour	VB
10011	958	2	the	the	DT
10011	958	3	custard	custard	NN
10011	958	4	over	over	IN
10011	958	5	the	the	DT
10011	958	6	cake	cake	NN
10011	958	7	and	and	CC
10011	958	8	place	place	VB
10011	958	9	the	the	DT
10011	958	10	stiffly	stiffly	JJ
10011	958	11	beaten	beat	VBN
10011	958	12	whites	white	NNS
10011	958	13	on	on	IN
10011	958	14	top	top	NN
10011	958	15	.	.	.
10011	959	1	Put	put	VB
10011	959	2	on	on	RP
10011	959	3	the	the	DT
10011	959	4	ice	ice	NN
10011	959	5	and	and	CC
10011	959	6	serve	serve	VB
10011	959	7	very	very	RB
10011	959	8	cold	cold	JJ
10011	959	9	.	.	.
10011	960	1	21.--Russian	21.--russian	CD
10011	960	2	Pot	Pot	NNP
10011	960	3	Roast	Roast	NNP
10011	960	4	.	.	.
10011	961	1	Season	season	VB
10011	961	2	a	a	DT
10011	961	3	round	round	NN
10011	961	4	of	of	IN
10011	961	5	beef	beef	NN
10011	961	6	with	with	IN
10011	961	7	salt	salt	NN
10011	961	8	,	,	,
10011	961	9	pepper	pepper	NN
10011	961	10	,	,	,
10011	961	11	cloves	clove	NNS
10011	961	12	and	and	CC
10011	961	13	nutmeg	nutmeg	NNS
10011	961	14	.	.	.
10011	962	1	Put	put	VB
10011	962	2	in	in	RP
10011	962	3	a	a	DT
10011	962	4	saucepan	saucepan	NN
10011	962	5	on	on	IN
10011	962	6	hot	hot	JJ
10011	962	7	dripping	dripping	NN
10011	962	8	.	.	.
10011	963	1	Peel	peel	NN
10011	963	2	6	6	CD
10011	963	3	small	small	JJ
10011	963	4	onions	onion	NNS
10011	963	5	and	and	CC
10011	963	6	slice	slice	NN
10011	963	7	2	2	CD
10011	963	8	carrots	carrot	NNS
10011	963	9	and	and	CC
10011	963	10	2	2	CD
10011	963	11	cloves	clove	NNS
10011	963	12	of	of	IN
10011	963	13	garlic	garlic	NN
10011	963	14	.	.	.
10011	964	1	Add	add	VB
10011	964	2	to	to	IN
10011	964	3	the	the	DT
10011	964	4	meat	meat	NN
10011	964	5	with	with	IN
10011	964	6	1	1	CD
10011	964	7	herb	herb	NN
10011	964	8	bouquet	bouquet	NN
10011	964	9	.	.	.
10011	965	1	Cover	cover	VB
10011	965	2	with	with	IN
10011	965	3	1	1	CD
10011	965	4	cup	cup	NN
10011	965	5	of	of	IN
10011	965	6	hot	hot	JJ
10011	965	7	water	water	NN
10011	965	8	and	and	CC
10011	965	9	let	let	VB
10011	965	10	cook	cook	NN
10011	965	11	slowly	slowly	RB
10011	965	12	until	until	IN
10011	965	13	tender	tender	NN
10011	965	14	;	;	:
10011	965	15	then	then	RB
10011	965	16	add	add	VB
10011	965	17	1/2	1/2	CD
10011	965	18	can	can	MD
10011	965	19	of	of	IN
10011	965	20	chopped	chop	VBN
10011	965	21	mushrooms	mushroom	NNS
10011	965	22	,	,	,
10011	965	23	1	1	CD
10011	965	24	glass	glass	NN
10011	965	25	of	of	IN
10011	965	26	claret	claret	NN
10011	965	27	,	,	,
10011	965	28	salt	salt	NN
10011	965	29	and	and	CC
10011	965	30	pepper	pepper	NN
10011	965	31	to	to	IN
10011	965	32	taste	taste	NN
10011	965	33	.	.	.
10011	966	1	Serve	serve	VB
10011	966	2	hot	hot	JJ
10011	966	3	on	on	IN
10011	966	4	a	a	DT
10011	966	5	border	border	NN
10011	966	6	of	of	IN
10011	966	7	mashed	mash	VBN
10011	966	8	potatoes	potato	NNS
10011	966	9	.	.	.
10011	967	1	22.--Spanish	22.--spanish	CD
10011	967	2	Salad	Salad	NNP
10011	967	3	.	.	.
10011	968	1	Take	take	VB
10011	968	2	1/2	1/2	CD
10011	968	3	pound	pound	NN
10011	968	4	of	of	IN
10011	968	5	chopped	chop	VBN
10011	968	6	chicken	chicken	NN
10011	968	7	,	,	,
10011	968	8	1/4	1/4	CD
10011	968	9	pound	pound	NN
10011	968	10	of	of	IN
10011	968	11	almonds	almond	NNS
10011	968	12	,	,	,
10011	968	13	1	1	CD
10011	968	14	red	red	JJ
10011	968	15	pepper	pepper	NN
10011	968	16	,	,	,
10011	968	17	1	1	CD
10011	968	18	Spanish	spanish	JJ
10011	968	19	onion	onion	NN
10011	968	20	and	and	CC
10011	968	21	1	1	CD
10011	968	22	head	head	NN
10011	968	23	of	of	IN
10011	968	24	chicory	chicory	NN
10011	968	25	chopped	chop	VBN
10011	968	26	fine	fine	RB
10011	968	27	.	.	.
10011	969	1	Mix	mix	VB
10011	969	2	in	in	IN
10011	969	3	a	a	DT
10011	969	4	salad	salad	NN
10011	969	5	bowl	bowl	NN
10011	969	6	with	with	IN
10011	969	7	1/4	1/4	CD
10011	969	8	teaspoonful	teaspoonful	NN
10011	969	9	of	of	IN
10011	969	10	salt	salt	NN
10011	969	11	,	,	,
10011	969	12	1	1	CD
10011	969	13	teaspoonful	teaspoonful	NN
10011	969	14	of	of	IN
10011	969	15	curry	curry	NN
10011	969	16	-	-	HYPH
10011	969	17	powder	powder	NN
10011	969	18	,	,	,
10011	969	19	2	2	CD
10011	969	20	tablespoonfuls	tablespoonful	NNS
10011	969	21	of	of	IN
10011	969	22	tarragon	tarragon	NNP
10011	969	23	vinegar	vinegar	NNP
10011	969	24	,	,	,
10011	969	25	4	4	CD
10011	969	26	tablespoonfuls	tablespoonful	NNS
10011	969	27	of	of	IN
10011	969	28	olive	olive	NN
10011	969	29	-	-	HYPH
10011	969	30	oil	oil	NN
10011	969	31	.	.	.
10011	970	1	Garnish	garnish	VB
10011	970	2	with	with	IN
10011	970	3	sliced	sliced	JJ
10011	970	4	beets	beet	NNS
10011	970	5	and	and	CC
10011	970	6	bananas	banana	NNS
10011	970	7	.	.	.
10011	971	1	23.--Scotch	23.--scotch	CD
10011	971	2	Baked	Baked	NNP
10011	971	3	Potatoes	Potatoes	NNPS
10011	971	4	.	.	.
10011	972	1	Peel	peel	VB
10011	972	2	and	and	CC
10011	972	3	slice	slice	VB
10011	972	4	6	6	CD
10011	972	5	raw	raw	JJ
10011	972	6	potatoes	potato	NNS
10011	972	7	very	very	RB
10011	972	8	thin	thin	RB
10011	972	9	;	;	:
10011	972	10	then	then	RB
10011	972	11	beat	beat	VB
10011	972	12	1	1	CD
10011	972	13	egg	egg	NN
10011	972	14	with	with	IN
10011	972	15	1	1	CD
10011	972	16	tablespoonful	tablespoonful	JJ
10011	972	17	of	of	IN
10011	972	18	butter	butter	NN
10011	972	19	.	.	.
10011	973	1	Put	put	VB
10011	973	2	the	the	DT
10011	973	3	potatoes	potato	NNS
10011	973	4	into	into	IN
10011	973	5	a	a	DT
10011	973	6	shallow	shallow	JJ
10011	973	7	baking	baking	NN
10011	973	8	-	-	HYPH
10011	973	9	dish	dish	NN
10011	973	10	,	,	,
10011	973	11	sprinkle	sprinkle	VBP
10011	973	12	well	well	RB
10011	973	13	with	with	IN
10011	973	14	salt	salt	NN
10011	973	15	and	and	CC
10011	973	16	pepper	pepper	NN
10011	973	17	.	.	.
10011	974	1	Add	add	VB
10011	974	2	enough	enough	JJ
10011	974	3	milk	milk	NN
10011	974	4	to	to	TO
10011	974	5	cover	cover	VB
10011	974	6	the	the	DT
10011	974	7	potatoes	potato	NNS
10011	974	8	;	;	:
10011	974	9	add	add	VB
10011	974	10	the	the	DT
10011	974	11	beaten	beat	VBN
10011	974	12	egg	egg	NN
10011	974	13	.	.	.
10011	975	1	Sprinkle	sprinkle	VB
10011	975	2	1/2	1/2	CD
10011	975	3	cup	cup	NN
10011	975	4	of	of	IN
10011	975	5	grated	grate	VBN
10011	975	6	cheese	cheese	NN
10011	975	7	over	over	IN
10011	975	8	all	all	DT
10011	975	9	and	and	CC
10011	975	10	let	let	VB
10011	975	11	bake	bake	NN
10011	975	12	until	until	IN
10011	975	13	done	do	VBN
10011	975	14	.	.	.
10011	976	1	24.--German	24.--german	CD
10011	976	2	Apple	Apple	NNP
10011	976	3	Cake	Cake	NNP
10011	976	4	.	.	.
10011	977	1	Make	make	VB
10011	977	2	a	a	DT
10011	977	3	biscuit	biscuit	NN
10011	977	4	dough	dough	NN
10011	977	5	;	;	:
10011	977	6	roll	roll	VB
10011	977	7	out	out	RP
10011	977	8	very	very	RB
10011	977	9	thin	thin	JJ
10011	977	10	and	and	CC
10011	977	11	put	put	VBD
10011	977	12	on	on	RP
10011	977	13	a	a	DT
10011	977	14	well	well	RB
10011	977	15	-	-	HYPH
10011	977	16	buttered	butter	VBN
10011	977	17	cake	cake	NN
10011	977	18	-	-	HYPH
10011	977	19	pan	pan	NN
10011	977	20	.	.	.
10011	978	1	Have	have	VBP
10011	978	2	ready	ready	JJ
10011	978	3	some	some	DT
10011	978	4	apples	apple	NNS
10011	978	5	.	.	.
10011	979	1	Cut	cut	NN
10011	979	2	in	in	IN
10011	979	3	quarters	quarter	NNS
10011	979	4	;	;	:
10011	979	5	lay	lie	VBD
10011	979	6	closely	closely	RB
10011	979	7	on	on	IN
10011	979	8	the	the	DT
10011	979	9	cake	cake	NN
10011	979	10	;	;	:
10011	979	11	sprinkle	sprinkle	VB
10011	979	12	thick	thick	JJ
10011	979	13	with	with	IN
10011	979	14	brown	brown	JJ
10011	979	15	sugar	sugar	NN
10011	979	16	;	;	:
10011	979	17	add	add	VB
10011	979	18	some	some	DT
10011	979	19	cinnamon	cinnamon	NN
10011	979	20	and	and	CC
10011	979	21	a	a	DT
10011	979	22	handful	handful	NN
10011	979	23	of	of	IN
10011	979	24	currants	currant	NNS
10011	979	25	.	.	.
10011	980	1	Pour	pour	VB
10011	980	2	some	some	DT
10011	980	3	fresh	fresh	JJ
10011	980	4	melted	melted	JJ
10011	980	5	butter	butter	NN
10011	980	6	over	over	IN
10011	980	7	the	the	DT
10011	980	8	cake	cake	NN
10011	980	9	;	;	:
10011	980	10	set	set	VBN
10011	980	11	in	in	IN
10011	980	12	the	the	DT
10011	980	13	oven	oven	NN
10011	980	14	to	to	TO
10011	980	15	bake	bake	VB
10011	980	16	until	until	IN
10011	980	17	done	do	VBN
10011	980	18	.	.	.
10011	981	1	Serve	serve	VB
10011	981	2	with	with	IN
10011	981	3	coffee	coffee	NN
10011	981	4	.	.	.
10011	982	1	25.--English	25.--english	LS
10011	982	2	Ham	Ham	NNP
10011	982	3	Sandwiches	Sandwiches	NNPS
10011	982	4	.	.	.
10011	983	1	Cut	cut	VB
10011	983	2	thin	thin	JJ
10011	983	3	slices	slice	NNS
10011	983	4	of	of	IN
10011	983	5	fresh	fresh	JJ
10011	983	6	bread	bread	NN
10011	983	7	.	.	.
10011	984	1	Chop	chop	NN
10011	984	2	ham	ham	NN
10011	984	3	with	with	IN
10011	984	4	the	the	DT
10011	984	5	yolks	yolk	NNS
10011	984	6	of	of	IN
10011	984	7	2	2	CD
10011	984	8	hard	hard	RB
10011	984	9	-	-	HYPH
10011	984	10	boiled	boil	VBN
10011	984	11	eggs	egg	NNS
10011	984	12	;	;	:
10011	984	13	add	add	VB
10011	984	14	some	some	DT
10011	984	15	made	make	VBN
10011	984	16	mustard	mustard	NN
10011	984	17	and	and	CC
10011	984	18	fresh	fresh	JJ
10011	984	19	butter	butter	NN
10011	984	20	and	and	CC
10011	984	21	a	a	DT
10011	984	22	dash	dash	NN
10011	984	23	of	of	IN
10011	984	24	pepper	pepper	NN
10011	984	25	.	.	.
10011	985	1	Mix	mix	VB
10011	985	2	all	all	DT
10011	985	3	well	well	RB
10011	985	4	and	and	CC
10011	985	5	spread	spread	VB
10011	985	6	between	between	IN
10011	985	7	the	the	DT
10011	985	8	slices	slice	NNS
10011	985	9	of	of	IN
10011	985	10	bread	bread	NN
10011	985	11	.	.	.
10011	986	1	Serve	serve	VB
10011	986	2	on	on	IN
10011	986	3	a	a	DT
10011	986	4	folded	fold	VBN
10011	986	5	napkin	napkin	NN
10011	986	6	and	and	CC
10011	986	7	garnish	garnish	VB
10011	986	8	with	with	IN
10011	986	9	sprigs	sprig	NNS
10011	986	10	of	of	IN
10011	986	11	parsley	parsley	NNP
10011	986	12	.	.	.
10011	987	1	26.--Swiss	26.--swiss	CD
10011	987	2	Peach	Peach	NNP
10011	987	3	Custard	Custard	NNP
10011	987	4	.	.	.
10011	988	1	Line	line	VB
10011	988	2	a	a	DT
10011	988	3	well	well	RB
10011	988	4	-	-	HYPH
10011	988	5	buttered	butter	VBN
10011	988	6	pudding	pudding	NN
10011	988	7	-	-	HYPH
10011	988	8	dish	dish	NN
10011	988	9	with	with	IN
10011	988	10	slices	slice	NNS
10011	988	11	of	of	IN
10011	988	12	sponge	sponge	JJ
10011	988	13	-	-	HYPH
10011	988	14	cake	cake	NN
10011	988	15	and	and	CC
10011	988	16	cover	cover	NN
10011	988	17	with	with	IN
10011	988	18	peach	peach	JJ
10011	988	19	compote	compote	NN
10011	988	20	.	.	.
10011	989	1	Make	make	VB
10011	989	2	an	an	DT
10011	989	3	egg	egg	NN
10011	989	4	custard	custard	NN
10011	989	5	and	and	CC
10011	989	6	cover	cover	VB
10011	989	7	with	with	IN
10011	989	8	the	the	DT
10011	989	9	custard	custard	NN
10011	989	10	;	;	:
10011	989	11	set	set	VBN
10011	989	12	in	in	IN
10011	989	13	the	the	DT
10011	989	14	oven	oven	NN
10011	989	15	to	to	TO
10011	989	16	bake	bake	VB
10011	989	17	.	.	.
10011	990	1	Beat	beat	VB
10011	990	2	the	the	DT
10011	990	3	whites	white	NNS
10011	990	4	of	of	IN
10011	990	5	2	2	CD
10011	990	6	eggs	egg	NNS
10011	990	7	with	with	IN
10011	990	8	a	a	DT
10011	990	9	little	little	JJ
10011	990	10	lemon	lemon	NN
10011	990	11	-	-	HYPH
10011	990	12	juice	juice	NN
10011	990	13	and	and	CC
10011	990	14	pulverized	pulverized	JJ
10011	990	15	sugar	sugar	NN
10011	990	16	spread	spread	VBN
10011	990	17	on	on	IN
10011	990	18	the	the	DT
10011	990	19	top	top	NN
10011	990	20	and	and	CC
10011	990	21	let	let	VB
10011	990	22	brown	brown	JJ
10011	990	23	.	.	.
10011	991	1	Serve	serve	VB
10011	991	2	cold	cold	NN
10011	991	3	.	.	.
10011	992	1	27.--French	27.--french	CD
10011	992	2	Veal	Veal	NNP
10011	992	3	Hash	Hash	NNP
10011	992	4	.	.	.
10011	993	1	Cut	cut	VB
10011	993	2	veal	veal	NN
10011	993	3	round	round	NN
10011	993	4	-	-	HYPH
10011	993	5	steak	steak	NN
10011	993	6	into	into	IN
10011	993	7	small	small	JJ
10011	993	8	pieces	piece	NNS
10011	993	9	.	.	.
10011	994	1	Then	then	RB
10011	994	2	fry	fry	VB
10011	994	3	some	some	DT
10011	994	4	chopped	chop	VBN
10011	994	5	bacon	bacon	NN
10011	994	6	,	,	,
10011	994	7	1	1	CD
10011	994	8	onion	onion	NN
10011	994	9	and	and	CC
10011	994	10	2	2	CD
10011	994	11	cloves	clove	NNS
10011	994	12	of	of	IN
10011	994	13	garlic	garlic	NN
10011	994	14	chopped	chop	VBN
10011	994	15	;	;	:
10011	994	16	add	add	VB
10011	994	17	the	the	DT
10011	994	18	meat	meat	NN
10011	994	19	;	;	:
10011	994	20	stir	stir	VB
10011	994	21	well	well	RB
10011	994	22	and	and	CC
10011	994	23	let	let	VB
10011	994	24	all	all	DT
10011	994	25	fry	fry	VB
10011	994	26	a	a	DT
10011	994	27	few	few	JJ
10011	994	28	minutes	minute	NNS
10011	994	29	.	.	.
10011	995	1	Add	add	NN
10011	995	2	1	1	CD
10011	995	3	cup	cup	NN
10011	995	4	of	of	IN
10011	995	5	boiling	boil	VBG
10011	995	6	water	water	NN
10011	995	7	and	and	CC
10011	995	8	let	let	VB
10011	995	9	cook	cook	NN
10011	995	10	slowly	slowly	RB
10011	995	11	with	with	IN
10011	995	12	some	some	DT
10011	995	13	parsley	parsley	NN
10011	995	14	and	and	CC
10011	995	15	thyme	thyme	NNS
10011	995	16	,	,	,
10011	995	17	salt	salt	NN
10011	995	18	,	,	,
10011	995	19	pepper	pepper	NN
10011	995	20	,	,	,
10011	995	21	until	until	IN
10011	995	22	tender	tender	NN
10011	995	23	.	.	.
10011	996	1	Add	add	VB
10011	996	2	a	a	DT
10011	996	3	tablespoonful	tablespoonful	NN
10011	996	4	of	of	IN
10011	996	5	vinegar	vinegar	NN
10011	996	6	.	.	.
10011	997	1	Let	let	VB
10011	997	2	boil	boil	VB
10011	997	3	up	up	RP
10011	997	4	;	;	:
10011	997	5	remove	remove	VB
10011	997	6	from	from	IN
10011	997	7	the	the	DT
10011	997	8	fire	fire	NN
10011	997	9	and	and	CC
10011	997	10	stir	stir	VB
10011	997	11	in	in	IN
10011	997	12	the	the	DT
10011	997	13	yolks	yolk	NNS
10011	997	14	of	of	IN
10011	997	15	2	2	CD
10011	997	16	eggs	egg	NNS
10011	997	17	well	well	RB
10011	997	18	beaten	beat	VBN
10011	997	19	.	.	.
10011	998	1	Serve	serve	VB
10011	998	2	hot	hot	JJ
10011	998	3	with	with	IN
10011	998	4	toast	toast	NN
10011	998	5	.	.	.
10011	999	1	28.--Vienna	28.--vienna	CD
10011	999	2	Potato	Potato	NNP
10011	999	3	Salad	Salad	NNP
10011	999	4	.	.	.
10011	1000	1	Slice	slice	NN
10011	1000	2	boiled	boil	VBN
10011	1000	3	potatoes	potato	NNS
10011	1000	4	thin	thin	RB
10011	1000	5	;	;	:
10011	1000	6	chop	chop	VB
10011	1000	7	some	some	DT
10011	1000	8	onion	onion	NN
10011	1000	9	very	very	RB
10011	1000	10	fine	fine	RB
10011	1000	11	;	;	:
10011	1000	12	slice	slice	VB
10011	1000	13	2	2	CD
10011	1000	14	hard	hard	RB
10011	1000	15	-	-	HYPH
10011	1000	16	boiled	boil	VBN
10011	1000	17	eggs	egg	NNS
10011	1000	18	and	and	CC
10011	1000	19	mix	mix	NN
10011	1000	20	.	.	.
10011	1001	1	Sprinkle	sprinkle	VB
10011	1001	2	all	all	DT
10011	1001	3	with	with	IN
10011	1001	4	salt	salt	NN
10011	1001	5	and	and	CC
10011	1001	6	pepper	pepper	NN
10011	1001	7	.	.	.
10011	1002	1	Then	then	RB
10011	1002	2	heat	heat	VB
10011	1002	3	some	some	DT
10011	1002	4	vinegar	vinegar	NN
10011	1002	5	.	.	.
10011	1003	1	Add	add	VB
10011	1003	2	a	a	DT
10011	1003	3	teaspoonful	teaspoonful	NN
10011	1003	4	of	of	IN
10011	1003	5	made	make	VBN
10011	1003	6	mustard	mustard	NN
10011	1003	7	and	and	CC
10011	1003	8	stir	stir	VB
10011	1003	9	with	with	IN
10011	1003	10	the	the	DT
10011	1003	11	beaten	beat	VBN
10011	1003	12	yolk	yolk	NN
10011	1003	13	of	of	IN
10011	1003	14	an	an	DT
10011	1003	15	egg	egg	NN
10011	1003	16	.	.	.
10011	1004	1	Mix	mix	VB
10011	1004	2	all	all	RB
10011	1004	3	together	together	RB
10011	1004	4	with	with	IN
10011	1004	5	1	1	CD
10011	1004	6	tablespoonful	tablespoonful	JJ
10011	1004	7	of	of	IN
10011	1004	8	hot	hot	JJ
10011	1004	9	butter	butter	NN
10011	1004	10	and	and	CC
10011	1004	11	chopped	chop	VBD
10011	1004	12	parsley	parsley	NN
10011	1004	13	.	.	.
10011	1005	1	Serve	serve	VB
10011	1005	2	with	with	IN
10011	1005	3	cold	cold	JJ
10011	1005	4	meats	meat	NNS
10011	1005	5	.	.	.
10011	1006	1	29.--French	29.--french	CD
10011	1006	2	Baked	Baked	NNP
10011	1006	3	Omelet	Omelet	NNP
10011	1006	4	.	.	.
10011	1007	1	Beat	beat	NN
10011	1007	2	4	4	CD
10011	1007	3	yolks	yolk	NNS
10011	1007	4	of	of	IN
10011	1007	5	eggs	egg	NNS
10011	1007	6	;	;	:
10011	1007	7	add	add	VB
10011	1007	8	6	6	CD
10011	1007	9	soda	soda	NN
10011	1007	10	crackers	cracker	NNS
10011	1007	11	crushed	crush	VBD
10011	1007	12	fine	fine	JJ
10011	1007	13	,	,	,
10011	1007	14	salt	salt	NN
10011	1007	15	,	,	,
10011	1007	16	pepper	pepper	NN
10011	1007	17	,	,	,
10011	1007	18	1	1	CD
10011	1007	19	teaspoonful	teaspoonful	NN
10011	1007	20	of	of	IN
10011	1007	21	grated	grate	VBN
10011	1007	22	onion	onion	NN
10011	1007	23	,	,	,
10011	1007	24	1	1	CD
10011	1007	25	tablespoonful	tablespoonful	NN
10011	1007	26	of	of	IN
10011	1007	27	butter	butter	NN
10011	1007	28	and	and	CC
10011	1007	29	1	1	CD
10011	1007	30	cup	cup	NN
10011	1007	31	of	of	IN
10011	1007	32	milk	milk	NN
10011	1007	33	.	.	.
10011	1008	1	Beat	beat	VB
10011	1008	2	up	up	RP
10011	1008	3	well	well	RB
10011	1008	4	;	;	:
10011	1008	5	add	add	VB
10011	1008	6	the	the	DT
10011	1008	7	whites	white	NNS
10011	1008	8	beaten	beat	VBN
10011	1008	9	stiff	stiff	JJ
10011	1008	10	;	;	:
10011	1008	11	put	put	VBN
10011	1008	12	into	into	IN
10011	1008	13	a	a	DT
10011	1008	14	well	well	RB
10011	1008	15	-	-	HYPH
10011	1008	16	buttered	butter	VBN
10011	1008	17	baking	baking	NN
10011	1008	18	-	-	HYPH
10011	1008	19	dish	dish	NN
10011	1008	20	and	and	CC
10011	1008	21	let	let	VB
10011	1008	22	bake	bake	NN
10011	1008	23	in	in	IN
10011	1008	24	a	a	DT
10011	1008	25	hot	hot	JJ
10011	1008	26	oven	oven	NN
10011	1008	27	.	.	.
10011	1009	1	Serve	serve	VB
10011	1009	2	at	at	IN
10011	1009	3	once	once	RB
10011	1009	4	.	.	.
10011	1010	1	30.--Italian	30.--italian	CD
10011	1010	2	Batter	Batter	NNP
10011	1010	3	Cakes	Cakes	NNP
10011	1010	4	.	.	.
10011	1011	1	Beat	beat	NN
10011	1011	2	3	3	CD
10011	1011	3	yolks	yolk	NNS
10011	1011	4	of	of	IN
10011	1011	5	eggs	egg	NNS
10011	1011	6	with	with	IN
10011	1011	7	1	1	CD
10011	1011	8	cup	cup	NN
10011	1011	9	of	of	IN
10011	1011	10	milk	milk	NN
10011	1011	11	,	,	,
10011	1011	12	a	a	DT
10011	1011	13	Salt	salt	NN
10011	1011	14	-	-	HYPH
10011	1011	15	spoonful	spoonful	JJ
10011	1011	16	of	of	IN
10011	1011	17	salt	salt	NN
10011	1011	18	,	,	,
10011	1011	19	1	1	CD
10011	1011	20	tablespoonful	tablespoonful	NN
10011	1011	21	of	of	IN
10011	1011	22	olive	olive	NN
10011	1011	23	-	-	HYPH
10011	1011	24	oil	oil	NN
10011	1011	25	and	and	CC
10011	1011	26	1	1	CD
10011	1011	27	tablespoonful	tablespoonful	JJ
10011	1011	28	of	of	IN
10011	1011	29	sugar	sugar	NN
10011	1011	30	.	.	.
10011	1012	1	Mix	mix	VB
10011	1012	2	with	with	IN
10011	1012	3	1/2	1/2	CD
10011	1012	4	cup	cup	NN
10011	1012	5	of	of	IN
10011	1012	6	flour	flour	NN
10011	1012	7	and	and	CC
10011	1012	8	the	the	DT
10011	1012	9	beaten	beat	VBN
10011	1012	10	whites	white	NNS
10011	1012	11	of	of	IN
10011	1012	12	the	the	DT
10011	1012	13	eggs	egg	NNS
10011	1012	14	.	.	.
10011	1013	1	Fry	fry	NN
10011	1013	2	until	until	IN
10011	1013	3	light	light	NN
10011	1013	4	brown	brown	NNP
10011	1013	5	.	.	.
10011	1014	1	Serve	serve	VB
10011	1014	2	with	with	IN
10011	1014	3	cooked	cooked	JJ
10011	1014	4	fruit	fruit	NN
10011	1014	5	.	.	.
10011	1015	1	_	_	NNP
10011	1015	2	JULY	JULY	NNP
10011	1015	3	.	.	.
10011	1015	4	_	_	NNP
10011	1015	5	1.--Portugal	1.--Portugal	NNP
10011	1015	6	Iced	Iced	NNP
10011	1015	7	Pudding	Pudding	NNP
10011	1015	8	.	.	.
10011	1016	1	Mix	mix	VB
10011	1016	2	1	1	CD
10011	1016	3	quart	quart	NN
10011	1016	4	of	of	IN
10011	1016	5	vanilla	vanilla	NN
10011	1016	6	ice	ice	NN
10011	1016	7	-	-	HYPH
10011	1016	8	cream	cream	NN
10011	1016	9	with	with	IN
10011	1016	10	1	1	CD
10011	1016	11	gill	gill	NN
10011	1016	12	of	of	IN
10011	1016	13	wine	wine	NN
10011	1016	14	,	,	,
10011	1016	15	1/4	1/4	CD
10011	1016	16	pound	pound	NN
10011	1016	17	of	of	IN
10011	1016	18	Malaga	Malaga	NNP
10011	1016	19	grapes	grape	NNS
10011	1016	20	,	,	,
10011	1016	21	2	2	CD
10011	1016	22	ounces	ounce	NNS
10011	1016	23	of	of	IN
10011	1016	24	candied	candy	VBN
10011	1016	25	orange	orange	NN
10011	1016	26	peel	peel	NN
10011	1016	27	,	,	,
10011	1016	28	chopped	chop	VBD
10011	1016	29	fine	fine	JJ
10011	1016	30	,	,	,
10011	1016	31	and	and	CC
10011	1016	32	1	1	CD
10011	1016	33	pint	pint	NN
10011	1016	34	of	of	IN
10011	1016	35	whipped	whip	VBN
10011	1016	36	cream	cream	NN
10011	1016	37	.	.	.
10011	1017	1	Then	then	RB
10011	1017	2	place	place	NN
10011	1017	3	in	in	IN
10011	1017	4	the	the	DT
10011	1017	5	freezer	freezer	NN
10011	1017	6	to	to	TO
10011	1017	7	harden	harden	VB
10011	1017	8	and	and	CC
10011	1017	9	serve	serve	VB
10011	1017	10	.	.	.
10011	1018	1	2.--English	2.--English	NNP
10011	1018	2	Chicken	Chicken	NNP
10011	1018	3	Salad	Salad	NNP
10011	1018	4	.	.	.
10011	1019	1	Mix	mix	VB
10011	1019	2	1	1	CD
10011	1019	3	cup	cup	NN
10011	1019	4	of	of	IN
10011	1019	5	cold	cold	JJ
10011	1019	6	chicken	chicken	NN
10011	1019	7	cut	cut	VBD
10011	1019	8	fine	fine	JJ
10011	1019	9	with	with	IN
10011	1019	10	1	1	CD
10011	1019	11	cup	cup	NN
10011	1019	12	of	of	IN
10011	1019	13	chopped	chop	VBN
10011	1019	14	celery	celery	NN
10011	1019	15	,	,	,
10011	1019	16	1	1	CD
10011	1019	17	cup	cup	NN
10011	1019	18	of	of	IN
10011	1019	19	cooked	cook	VBN
10011	1019	20	chestnuts	chestnut	NNS
10011	1019	21	chopped	chop	VBN
10011	1019	22	and	and	CC
10011	1019	23	2	2	CD
10011	1019	24	green	green	JJ
10011	1019	25	peppers	pepper	NNS
10011	1019	26	cut	cut	VBP
10011	1019	27	fine	fine	RB
10011	1019	28	.	.	.
10011	1020	1	Season	season	NN
10011	1020	2	with	with	IN
10011	1020	3	salt	salt	NN
10011	1020	4	and	and	CC
10011	1020	5	pepper	pepper	NN
10011	1020	6	.	.	.
10011	1021	1	Put	put	VB
10011	1021	2	on	on	RP
10011	1021	3	crisp	crisp	JJ
10011	1021	4	lettuce	lettuce	NN
10011	1021	5	leaves	leave	NNS
10011	1021	6	in	in	IN
10011	1021	7	the	the	DT
10011	1021	8	salad	salad	NN
10011	1021	9	bowl	bowl	NN
10011	1021	10	;	;	:
10011	1021	11	cover	cover	VB
10011	1021	12	with	with	IN
10011	1021	13	a	a	DT
10011	1021	14	mayonnaise	mayonnaise	NN
10011	1021	15	dressing	dressing	NN
10011	1021	16	.	.	.
10011	1022	1	Serve	serve	VB
10011	1022	2	cold	cold	NN
10011	1022	3	.	.	.
10011	1023	1	3.--Turkish	3.--Turkish	NNP
10011	1023	2	Stewed	Stewed	NNP
10011	1023	3	Lamb	Lamb	NNP
10011	1023	4	.	.	.
10011	1024	1	Season	season	VB
10011	1024	2	a	a	DT
10011	1024	3	quarter	quarter	NN
10011	1024	4	of	of	IN
10011	1024	5	a	a	DT
10011	1024	6	young	young	JJ
10011	1024	7	lamb	lamb	NN
10011	1024	8	and	and	CC
10011	1024	9	cut	cut	VBD
10011	1024	10	into	into	IN
10011	1024	11	pieces	piece	NNS
10011	1024	12	.	.	.
10011	1025	1	Lay	lay	VB
10011	1025	2	in	in	IN
10011	1025	3	a	a	DT
10011	1025	4	large	large	JJ
10011	1025	5	stew	stew	NN
10011	1025	6	-	-	HYPH
10011	1025	7	pan	pan	NN
10011	1025	8	and	and	CC
10011	1025	9	cover	cover	VB
10011	1025	10	with	with	IN
10011	1025	11	hot	hot	JJ
10011	1025	12	water	water	NN
10011	1025	13	.	.	.
10011	1026	1	Add	add	NN
10011	1026	2	1	1	CD
10011	1026	3	sliced	slice	VBD
10011	1026	4	onion	onion	NN
10011	1026	5	,	,	,
10011	1026	6	2	2	CD
10011	1026	7	sliced	slice	VBD
10011	1026	8	green	green	JJ
10011	1026	9	peppers	pepper	NNS
10011	1026	10	and	and	CC
10011	1026	11	2	2	CD
10011	1026	12	tomatoes	tomato	NNS
10011	1026	13	,	,	,
10011	1026	14	1	1	CD
10011	1026	15	red	red	JJ
10011	1026	16	pepper	pepper	NN
10011	1026	17	and	and	CC
10011	1026	18	2	2	CD
10011	1026	19	sprigs	sprig	NNS
10011	1026	20	of	of	IN
10011	1026	21	parsley	parsley	NN
10011	1026	22	.	.	.
10011	1027	1	Let	let	VB
10011	1027	2	stew	stew	NN
10011	1027	3	slowly	slowly	RB
10011	1027	4	until	until	IN
10011	1027	5	tender	tender	NN
10011	1027	6	.	.	.
10011	1028	1	Then	then	RB
10011	1028	2	fry	fry	VB
10011	1028	3	thin	thin	JJ
10011	1028	4	slices	slice	NNS
10011	1028	5	of	of	IN
10011	1028	6	egg	egg	NN
10011	1028	7	-	-	HYPH
10011	1028	8	plant	plant	NN
10011	1028	9	and	and	CC
10011	1028	10	add	add	VB
10011	1028	11	to	to	IN
10011	1028	12	the	the	DT
10011	1028	13	stew	stew	NN
10011	1028	14	.	.	.
10011	1029	1	Serve	serve	VB
10011	1029	2	hot	hot	JJ
10011	1029	3	.	.	.
10011	1030	1	4.--Irish	4.--Irish	NNP
10011	1030	2	Apple	Apple	NNP
10011	1030	3	Pudding	Pudding	NNP
10011	1030	4	.	.	.
10011	1031	1	Pare	pare	VB
10011	1031	2	and	and	CC
10011	1031	3	slice	slice	VB
10011	1031	4	apples	apple	NNS
10011	1031	5	and	and	CC
10011	1031	6	lay	lie	VBD
10011	1031	7	them	-PRON-	PRP
10011	1031	8	in	in	IN
10011	1031	9	a	a	DT
10011	1031	10	buttered	butter	VBN
10011	1031	11	pie	pie	NN
10011	1031	12	-	-	HYPH
10011	1031	13	dish	dish	NN
10011	1031	14	.	.	.
10011	1032	1	Sprinkle	sprinkle	VB
10011	1032	2	with	with	IN
10011	1032	3	brown	brown	JJ
10011	1032	4	sugar	sugar	NN
10011	1032	5	;	;	:
10011	1032	6	add	add	VB
10011	1032	7	the	the	DT
10011	1032	8	juice	juice	NN
10011	1032	9	and	and	CC
10011	1032	10	rind	rind	NN
10011	1032	11	of	of	IN
10011	1032	12	1/2	1/2	CD
10011	1032	13	of	of	IN
10011	1032	14	a	a	DT
10011	1032	15	lemon	lemon	NN
10011	1032	16	,	,	,
10011	1032	17	a	a	DT
10011	1032	18	pinch	pinch	NN
10011	1032	19	of	of	IN
10011	1032	20	cinnamon	cinnamon	NN
10011	1032	21	and	and	CC
10011	1032	22	cloves	clove	NNS
10011	1032	23	.	.	.
10011	1033	1	Then	then	RB
10011	1033	2	cover	cover	VB
10011	1033	3	with	with	IN
10011	1033	4	a	a	DT
10011	1033	5	rich	rich	JJ
10011	1033	6	pie	pie	NN
10011	1033	7	-	-	HYPH
10011	1033	8	paste	paste	NN
10011	1033	9	and	and	CC
10011	1033	10	let	let	VB
10011	1033	11	bake	bake	NN
10011	1033	12	until	until	IN
10011	1033	13	done	do	VBN
10011	1033	14	.	.	.
10011	1034	1	5.--Indian	5.--Indian	NNP
10011	1034	2	Rice	Rice	NNP
10011	1034	3	.	.	.
10011	1035	1	Boil	Boil	NNP
10011	1035	2	1	1	CD
10011	1035	3	cup	cup	NN
10011	1035	4	of	of	IN
10011	1035	5	rice	rice	NN
10011	1035	6	in	in	IN
10011	1035	7	chicken	chicken	NN
10011	1035	8	broth	broth	NN
10011	1035	9	;	;	:
10011	1035	10	add	add	VB
10011	1035	11	a	a	DT
10011	1035	12	pinch	pinch	NN
10011	1035	13	of	of	IN
10011	1035	14	curry	curry	NN
10011	1035	15	-	-	HYPH
10011	1035	16	powder	powder	NN
10011	1035	17	and	and	CC
10011	1035	18	season	season	NN
10011	1035	19	to	to	TO
10011	1035	20	taste	taste	VB
10011	1035	21	with	with	IN
10011	1035	22	salt	salt	NN
10011	1035	23	and	and	CC
10011	1035	24	pepper	pepper	NN
10011	1035	25	.	.	.
10011	1036	1	Boil	Boil	NNP
10011	1036	2	1/2	1/2	CD
10011	1036	3	teaspoonful	teaspoonful	JJ
10011	1036	4	of	of	IN
10011	1036	5	saffron	saffron	NN
10011	1036	6	in	in	IN
10011	1036	7	1	1	CD
10011	1036	8	cup	cup	NN
10011	1036	9	of	of	IN
10011	1036	10	the	the	DT
10011	1036	11	stock	stock	NN
10011	1036	12	;	;	:
10011	1036	13	then	then	RB
10011	1036	14	let	let	VB
10011	1036	15	all	all	DT
10011	1036	16	cook	cook	VB
10011	1036	17	slowly	slowly	RB
10011	1036	18	until	until	IN
10011	1036	19	the	the	DT
10011	1036	20	broth	broth	NN
10011	1036	21	is	be	VBZ
10011	1036	22	entirely	entirely	RB
10011	1036	23	absorbed	absorb	VBN
10011	1036	24	by	by	IN
10011	1036	25	the	the	DT
10011	1036	26	rice	rice	NN
10011	1036	27	.	.	.
10011	1037	1	Serve	serve	VB
10011	1037	2	very	very	RB
10011	1037	3	hot	hot	JJ
10011	1037	4	.	.	.
10011	1038	1	6.--Hungarian	6.--Hungarian	NNP
10011	1038	2	Chicken	Chicken	NNP
10011	1038	3	Soup	Soup	NNP
10011	1038	4	.	.	.
10011	1039	1	Boil	boil	VB
10011	1039	2	a	a	DT
10011	1039	3	large	large	JJ
10011	1039	4	chicken	chicken	NN
10011	1039	5	in	in	IN
10011	1039	6	3	3	CD
10011	1039	7	quarts	quart	NNS
10011	1039	8	of	of	IN
10011	1039	9	water	water	NN
10011	1039	10	;	;	:
10011	1039	11	season	season	NN
10011	1039	12	with	with	IN
10011	1039	13	salt	salt	NN
10011	1039	14	,	,	,
10011	1039	15	sage	sage	NN
10011	1039	16	and	and	CC
10011	1039	17	pepper	pepper	NN
10011	1039	18	;	;	:
10011	1039	19	add	add	VB
10011	1039	20	1	1	CD
10011	1039	21	onion	onion	NN
10011	1039	22	chopped	chop	VBN
10011	1039	23	and	and	CC
10011	1039	24	cook	cook	NN
10011	1039	25	until	until	IN
10011	1039	26	tender	tender	NN
10011	1039	27	.	.	.
10011	1040	1	Remove	remove	VB
10011	1040	2	the	the	DT
10011	1040	3	chicken	chicken	NN
10011	1040	4	and	and	CC
10011	1040	5	chop	chop	VB
10011	1040	6	it	-PRON-	PRP
10011	1040	7	fine	fine	RB
10011	1040	8	;	;	:
10011	1040	9	then	then	RB
10011	1040	10	add	add	VB
10011	1040	11	to	to	IN
10011	1040	12	the	the	DT
10011	1040	13	soup	soup	NN
10011	1040	14	with	with	IN
10011	1040	15	the	the	DT
10011	1040	16	yolks	yolk	NNS
10011	1040	17	of	of	IN
10011	1040	18	3	3	CD
10011	1040	19	well	well	RB
10011	1040	20	-	-	HYPH
10011	1040	21	beaten	beat	VBN
10011	1040	22	eggs	egg	NNS
10011	1040	23	;	;	:
10011	1040	24	let	let	VB
10011	1040	25	all	all	DT
10011	1040	26	get	get	VB
10011	1040	27	very	very	RB
10011	1040	28	hot	hot	JJ
10011	1040	29	.	.	.
10011	1041	1	Sprinkle	sprinkle	VB
10011	1041	2	with	with	IN
10011	1041	3	chopped	chop	VBN
10011	1041	4	parsley	parsley	NN
10011	1041	5	and	and	CC
10011	1041	6	serve	serve	VB
10011	1041	7	at	at	IN
10011	1041	8	once	once	RB
10011	1041	9	.	.	.
10011	1042	1	7.--Yorkshire	7.--Yorkshire	NNP
10011	1042	2	Pudding	Pudding	NNP
10011	1042	3	.	.	.
10011	1043	1	Beat	beat	NN
10011	1043	2	3	3	CD
10011	1043	3	eggs	egg	NNS
10011	1043	4	with	with	IN
10011	1043	5	a	a	DT
10011	1043	6	pinch	pinch	NN
10011	1043	7	of	of	IN
10011	1043	8	salt	salt	NN
10011	1043	9	;	;	:
10011	1043	10	add	add	VB
10011	1043	11	1	1	CD
10011	1043	12	pint	pint	NN
10011	1043	13	of	of	IN
10011	1043	14	milk	milk	NN
10011	1043	15	and	and	CC
10011	1043	16	2/3	2/3	CD
10011	1043	17	of	of	IN
10011	1043	18	a	a	DT
10011	1043	19	cup	cup	NN
10011	1043	20	of	of	IN
10011	1043	21	flour	flour	NN
10011	1043	22	.	.	.
10011	1044	1	Stir	stir	VB
10011	1044	2	until	until	IN
10011	1044	3	smooth	smooth	JJ
10011	1044	4	.	.	.
10011	1045	1	Then	then	RB
10011	1045	2	pour	pour	VB
10011	1045	3	into	into	IN
10011	1045	4	a	a	DT
10011	1045	5	well	well	RB
10011	1045	6	-	-	HYPH
10011	1045	7	greased	grease	VBN
10011	1045	8	pan	pan	NN
10011	1045	9	and	and	CC
10011	1045	10	bake	bake	NN
10011	1045	11	until	until	IN
10011	1045	12	done	do	VBN
10011	1045	13	.	.	.
10011	1046	1	Serve	serve	VB
10011	1046	2	with	with	IN
10011	1046	3	English	english	JJ
10011	1046	4	roast	roast	NN
10011	1046	5	-	-	HYPH
10011	1046	6	beef	beef	NN
10011	1046	7	,	,	,
10011	1046	8	and	and	CC
10011	1046	9	pour	pour	VB
10011	1046	10	over	over	IN
10011	1046	11	the	the	DT
10011	1046	12	gravy	gravy	NN
10011	1046	13	.	.	.
10011	1047	1	8.--Portugal	8.--Portugal	NNP
10011	1047	2	Salad	Salad	NNP
10011	1047	3	.	.	.
10011	1048	1	Slice	slice	NN
10011	1048	2	2	2	CD
10011	1048	3	cucumbers	cucumber	NNS
10011	1048	4	,	,	,
10011	1048	5	2	2	CD
10011	1048	6	tomatoes	tomato	NNS
10011	1048	7	,	,	,
10011	1048	8	1	1	CD
10011	1048	9	onion	onion	NN
10011	1048	10	and	and	CC
10011	1048	11	two	two	CD
10011	1048	12	green	green	JJ
10011	1048	13	peppers	pepper	NNS
10011	1048	14	.	.	.
10011	1049	1	Then	then	RB
10011	1049	2	sprinkle	sprinkle	VB
10011	1049	3	with	with	IN
10011	1049	4	1	1	CD
10011	1049	5	chopped	chop	VBN
10011	1049	6	clove	clove	NN
10011	1049	7	of	of	IN
10011	1049	8	garlic	garlic	NN
10011	1049	9	,	,	,
10011	1049	10	salt	salt	NN
10011	1049	11	and	and	CC
10011	1049	12	pepper	pepper	NN
10011	1049	13	and	and	CC
10011	1049	14	cover	cover	NN
10011	1049	15	with	with	IN
10011	1049	16	some	some	DT
10011	1049	17	thin	thin	JJ
10011	1049	18	slices	slice	NNS
10011	1049	19	of	of	IN
10011	1049	20	bread	bread	NN
10011	1049	21	.	.	.
10011	1050	1	Pour	pour	VB
10011	1050	2	over	over	IN
10011	1050	3	all	all	PDT
10011	1050	4	a	a	DT
10011	1050	5	cup	cup	NN
10011	1050	6	of	of	IN
10011	1050	7	vinegar	vinegar	NN
10011	1050	8	and	and	CC
10011	1050	9	1/4	1/4	CD
10011	1050	10	cup	cup	NN
10011	1050	11	of	of	IN
10011	1050	12	olive	olive	NN
10011	1050	13	-	-	HYPH
10011	1050	14	oil	oil	NN
10011	1050	15	and	and	CC
10011	1050	16	serve	serve	VB
10011	1050	17	.	.	.
10011	1051	1	9.--English	9.--english	CD
10011	1051	2	Chocolate	Chocolate	NNP
10011	1051	3	Pudding	Pudding	NNP
10011	1051	4	.	.	.
10011	1052	1	Soak	Soak	NNP
10011	1052	2	6	6	CD
10011	1052	3	ounces	ounce	NNS
10011	1052	4	of	of	IN
10011	1052	5	bread	bread	NN
10011	1052	6	-	-	HYPH
10011	1052	7	crumbs	crumb	NNS
10011	1052	8	in	in	IN
10011	1052	9	milk	milk	NN
10011	1052	10	and	and	CC
10011	1052	11	press	press	NN
10011	1052	12	dry	dry	JJ
10011	1052	13	;	;	:
10011	1052	14	add	add	VB
10011	1052	15	2	2	CD
10011	1052	16	ounces	ounce	NNS
10011	1052	17	of	of	IN
10011	1052	18	butter	butter	NN
10011	1052	19	mixed	mix	VBN
10011	1052	20	with	with	IN
10011	1052	21	3	3	CD
10011	1052	22	ounces	ounce	NNS
10011	1052	23	of	of	IN
10011	1052	24	sugar	sugar	NN
10011	1052	25	and	and	CC
10011	1052	26	3	3	CD
10011	1052	27	ounces	ounce	NNS
10011	1052	28	of	of	IN
10011	1052	29	chocolate	chocolate	NN
10011	1052	30	;	;	:
10011	1052	31	add	add	VB
10011	1052	32	the	the	DT
10011	1052	33	yolks	yolk	NNS
10011	1052	34	of	of	IN
10011	1052	35	6	6	CD
10011	1052	36	eggs	egg	NNS
10011	1052	37	well	well	RB
10011	1052	38	beaten	beat	VBN
10011	1052	39	,	,	,
10011	1052	40	and	and	CC
10011	1052	41	flavor	flavor	NN
10011	1052	42	with	with	IN
10011	1052	43	a	a	DT
10011	1052	44	teaspoonful	teaspoonful	NN
10011	1052	45	of	of	IN
10011	1052	46	vanilla	vanilla	NN
10011	1052	47	;	;	:
10011	1052	48	add	add	VB
10011	1052	49	the	the	DT
10011	1052	50	whites	white	NNS
10011	1052	51	beaten	beat	VBN
10011	1052	52	to	to	IN
10011	1052	53	a	a	DT
10011	1052	54	stiff	stiff	JJ
10011	1052	55	froth	froth	NN
10011	1052	56	.	.	.
10011	1053	1	Bake	bake	VB
10011	1053	2	in	in	RP
10011	1053	3	a	a	DT
10011	1053	4	quick	quick	JJ
10011	1053	5	oven	oven	NN
10011	1053	6	and	and	CC
10011	1053	7	serve	serve	VB
10011	1053	8	at	at	IN
10011	1053	9	once	once	RB
10011	1053	10	.	.	.
10011	1054	1	10.--Spanish	10.--spanish	LS
10011	1054	2	Canapes	Canapes	NNPS
10011	1054	3	.	.	.
10011	1055	1	Prepare	prepare	VB
10011	1055	2	circular	circular	JJ
10011	1055	3	pieces	piece	NNS
10011	1055	4	of	of	IN
10011	1055	5	buttered	butter	VBN
10011	1055	6	toast	toast	NN
10011	1055	7	.	.	.
10011	1056	1	Then	then	RB
10011	1056	2	mix	mix	VB
10011	1056	3	1	1	CD
10011	1056	4	cup	cup	NN
10011	1056	5	of	of	IN
10011	1056	6	chopped	chopped	JJ
10011	1056	7	fish	fish	NN
10011	1056	8	with	with	IN
10011	1056	9	3	3	CD
10011	1056	10	sweet	sweet	JJ
10011	1056	11	pickles	pickle	NNS
10011	1056	12	minced	mince	VBN
10011	1056	13	fine	fine	JJ
10011	1056	14	,	,	,
10011	1056	15	and	and	CC
10011	1056	16	2	2	CD
10011	1056	17	tablespoonfuls	tablespoonful	NNS
10011	1056	18	of	of	IN
10011	1056	19	Madras	Madras	NNP
10011	1056	20	chutney	chutney	NN
10011	1056	21	;	;	:
10011	1056	22	moisten	moisten	VB
10011	1056	23	with	with	IN
10011	1056	24	2	2	CD
10011	1056	25	tablespoonfuls	tablespoonful	NNS
10011	1056	26	of	of	IN
10011	1056	27	Hollandaise	Hollandaise	NNP
10011	1056	28	sauce	sauce	NN
10011	1056	29	.	.	.
10011	1057	1	Spread	spread	VB
10011	1057	2	this	this	DT
10011	1057	3	mixture	mixture	NN
10011	1057	4	over	over	IN
10011	1057	5	8	8	CD
10011	1057	6	pieces	piece	NNS
10011	1057	7	of	of	IN
10011	1057	8	toast	toast	NN
10011	1057	9	;	;	:
10011	1057	10	sprinkle	sprinkle	VB
10011	1057	11	with	with	IN
10011	1057	12	3	3	CD
10011	1057	13	tablespoonfuls	tablespoonful	NNS
10011	1057	14	of	of	IN
10011	1057	15	grated	grate	VBN
10011	1057	16	Parmesan	Parmesan	NNP
10011	1057	17	cheese	cheese	NN
10011	1057	18	.	.	.
10011	1058	1	Let	let	VB
10011	1058	2	bake	bake	NN
10011	1058	3	for	for	IN
10011	1058	4	five	five	CD
10011	1058	5	minutes	minute	NNS
10011	1058	6	and	and	CC
10011	1058	7	serve	serve	VBP
10011	1058	8	.	.	.
10011	1059	1	11.--French	11.--french	CD
10011	1059	2	Strawberry	Strawberry	NNP
10011	1059	3	Pudding	Pudding	NNP
10011	1059	4	.	.	.
10011	1060	1	Dip	dip	VB
10011	1060	2	enough	enough	JJ
10011	1060	3	macaroons	macaroon	NNS
10011	1060	4	in	in	IN
10011	1060	5	wine	wine	NN
10011	1060	6	to	to	TO
10011	1060	7	line	line	VB
10011	1060	8	the	the	DT
10011	1060	9	pudding	pudding	JJ
10011	1060	10	-	-	HYPH
10011	1060	11	dish	dish	NN
10011	1060	12	;	;	:
10011	1060	13	cover	cover	VB
10011	1060	14	with	with	IN
10011	1060	15	sweetened	sweeten	VBN
10011	1060	16	strawberries	strawberry	NNS
10011	1060	17	.	.	.
10011	1061	1	Beat	beat	VB
10011	1061	2	the	the	DT
10011	1061	3	yolks	yolk	NNS
10011	1061	4	of	of	IN
10011	1061	5	4	4	CD
10011	1061	6	eggs	egg	NNS
10011	1061	7	with	with	IN
10011	1061	8	sugar	sugar	NN
10011	1061	9	and	and	CC
10011	1061	10	flavor	flavor	NN
10011	1061	11	with	with	IN
10011	1061	12	vanilla	vanilla	NN
10011	1061	13	;	;	:
10011	1061	14	pour	pour	VB
10011	1061	15	over	over	IN
10011	1061	16	the	the	DT
10011	1061	17	strawberries	strawberry	NNS
10011	1061	18	;	;	:
10011	1061	19	put	put	VBN
10011	1061	20	in	in	IN
10011	1061	21	the	the	DT
10011	1061	22	oven	oven	NN
10011	1061	23	to	to	TO
10011	1061	24	bake	bake	VB
10011	1061	25	.	.	.
10011	1062	1	Beat	beat	VB
10011	1062	2	the	the	DT
10011	1062	3	whites	white	NNS
10011	1062	4	to	to	IN
10011	1062	5	a	a	DT
10011	1062	6	stiff	stiff	JJ
10011	1062	7	froth	froth	NN
10011	1062	8	with	with	IN
10011	1062	9	some	some	DT
10011	1062	10	pulverized	pulverized	JJ
10011	1062	11	sugar	sugar	NN
10011	1062	12	;	;	:
10011	1062	13	put	put	VBN
10011	1062	14	on	on	IN
10011	1062	15	top	top	NN
10011	1062	16	of	of	IN
10011	1062	17	the	the	DT
10011	1062	18	pudding	pudding	NN
10011	1062	19	and	and	CC
10011	1062	20	let	let	VB
10011	1062	21	brown	brown	JJ
10011	1062	22	.	.	.
10011	1063	1	Serve	serve	VB
10011	1063	2	cold	cold	NN
10011	1063	3	.	.	.
10011	1064	1	12.--Veal	12.--veal	LS
10011	1064	2	Croquettes	croquette	VBZ
10011	1064	3	a	a	DT
10011	1064	4	la	la	FW
10011	1064	5	Reine	Reine	NNP
10011	1064	6	.	.	.
10011	1065	1	Chop	chop	NN
10011	1065	2	cold	cold	JJ
10011	1065	3	veal	veal	NN
10011	1065	4	.	.	.
10011	1066	1	Mix	mix	VB
10011	1066	2	with	with	IN
10011	1066	3	some	some	DT
10011	1066	4	sweetbread	sweetbread	NN
10011	1066	5	and	and	CC
10011	1066	6	mushrooms	mushroom	NNS
10011	1066	7	chopped	chop	VBN
10011	1066	8	.	.	.
10011	1067	1	Season	season	NN
10011	1067	2	with	with	IN
10011	1067	3	salt	salt	NN
10011	1067	4	,	,	,
10011	1067	5	pepper	pepper	NN
10011	1067	6	and	and	CC
10011	1067	7	lemon	lemon	NN
10011	1067	8	-	-	HYPH
10011	1067	9	juice	juice	NN
10011	1067	10	.	.	.
10011	1068	1	Add	add	VB
10011	1068	2	a	a	DT
10011	1068	3	sprig	sprig	NN
10011	1068	4	of	of	IN
10011	1068	5	parsley	parsley	NN
10011	1068	6	and	and	CC
10011	1068	7	a	a	DT
10011	1068	8	little	little	JJ
10011	1068	9	onion	onion	NN
10011	1068	10	chopped	chop	VBD
10011	1068	11	fine	fine	RB
10011	1068	12	.	.	.
10011	1069	1	Mix	mix	VB
10011	1069	2	with	with	IN
10011	1069	3	a	a	DT
10011	1069	4	beaten	beat	VBN
10011	1069	5	egg	egg	NN
10011	1069	6	and	and	CC
10011	1069	7	bread	bread	NN
10011	1069	8	-	-	HYPH
10011	1069	9	crumbs	crumb	NNS
10011	1069	10	;	;	:
10011	1069	11	sprinkle	sprinkle	VB
10011	1069	12	with	with	IN
10011	1069	13	nutmeg	nutmeg	NNP
10011	1069	14	.	.	.
10011	1070	1	Form	form	VB
10011	1070	2	into	into	IN
10011	1070	3	croquettes	croquette	NNS
10011	1070	4	.	.	.
10011	1071	1	Dip	dip	VB
10011	1071	2	in	in	IN
10011	1071	3	beaten	beat	VBN
10011	1071	4	egg	egg	NN
10011	1071	5	and	and	CC
10011	1071	6	fine	fine	JJ
10011	1071	7	bread	bread	NN
10011	1071	8	-	-	HYPH
10011	1071	9	crumbs	crumb	NNS
10011	1071	10	and	and	CC
10011	1071	11	fry	fry	NN
10011	1071	12	in	in	IN
10011	1071	13	deep	deep	JJ
10011	1071	14	hot	hot	JJ
10011	1071	15	lard	lard	NN
10011	1071	16	.	.	.
10011	1072	1	Serve	serve	VB
10011	1072	2	hot	hot	JJ
10011	1072	3	with	with	IN
10011	1072	4	a	a	DT
10011	1072	5	cream	cream	NN
10011	1072	6	sauce	sauce	NN
10011	1072	7	.	.	.
10011	1073	1	13.--German	13.--german	CD
10011	1073	2	Cheese	Cheese	NNP
10011	1073	3	Pie	Pie	NNP
10011	1073	4	.	.	.
10011	1074	1	Line	line	VB
10011	1074	2	a	a	DT
10011	1074	3	pie	pie	NN
10011	1074	4	-	-	HYPH
10011	1074	5	plate	plate	NN
10011	1074	6	with	with	IN
10011	1074	7	a	a	DT
10011	1074	8	rich	rich	JJ
10011	1074	9	pie	pie	NN
10011	1074	10	-	-	HYPH
10011	1074	11	dough	dough	NN
10011	1074	12	.	.	.
10011	1075	1	Mix	mix	VB
10011	1075	2	1	1	CD
10011	1075	3	cup	cup	NN
10011	1075	4	of	of	IN
10011	1075	5	cottage	cottage	NN
10011	1075	6	cheese	cheese	NN
10011	1075	7	with	with	IN
10011	1075	8	1	1	CD
10011	1075	9	tablespoonful	tablespoonful	JJ
10011	1075	10	of	of	IN
10011	1075	11	butter	butter	NN
10011	1075	12	,	,	,
10011	1075	13	1/4	1/4	CD
10011	1075	14	cup	cup	NN
10011	1075	15	of	of	IN
10011	1075	16	sugar	sugar	NN
10011	1075	17	,	,	,
10011	1075	18	2	2	CD
10011	1075	19	eggs	egg	NNS
10011	1075	20	,	,	,
10011	1075	21	a	a	DT
10011	1075	22	pinch	pinch	NN
10011	1075	23	of	of	IN
10011	1075	24	salt	salt	NN
10011	1075	25	and	and	CC
10011	1075	26	a	a	DT
10011	1075	27	few	few	JJ
10011	1075	28	currants	currant	NNS
10011	1075	29	.	.	.
10011	1076	1	Mix	mix	VB
10011	1076	2	well	well	RB
10011	1076	3	.	.	.
10011	1077	1	Fill	fill	VB
10011	1077	2	the	the	DT
10011	1077	3	pie	pie	NN
10011	1077	4	.	.	.
10011	1078	1	Sprinkle	sprinkle	VB
10011	1078	2	with	with	IN
10011	1078	3	sugar	sugar	NN
10011	1078	4	and	and	CC
10011	1078	5	cinnamon	cinnamon	NN
10011	1078	6	and	and	CC
10011	1078	7	bake	bake	VB
10011	1078	8	until	until	IN
10011	1078	9	light	light	NNP
10011	1078	10	brown	brown	NNP
10011	1078	11	.	.	.
10011	1079	1	Serve	serve	VB
10011	1079	2	hot	hot	JJ
10011	1079	3	or	or	CC
10011	1079	4	cold	cold	JJ
10011	1079	5	.	.	.
10011	1080	1	14.--Italian	14.--italian	CD
10011	1080	2	Veal	Veal	NNP
10011	1080	3	Patés	Patés	NNP
10011	1080	4	.	.	.
10011	1081	1	Chop	chop	NN
10011	1081	2	cooked	cook	VBD
10011	1081	3	veal	veal	NN
10011	1081	4	with	with	IN
10011	1081	5	some	some	DT
10011	1081	6	onion	onion	NN
10011	1081	7	,	,	,
10011	1081	8	parsley	parsley	NN
10011	1081	9	,	,	,
10011	1081	10	thyme	thyme	NNS
10011	1081	11	and	and	CC
10011	1081	12	1	1	CD
10011	1081	13	clove	clove	NN
10011	1081	14	of	of	IN
10011	1081	15	garlic	garlic	NN
10011	1081	16	;	;	:
10011	1081	17	season	season	NN
10011	1081	18	with	with	IN
10011	1081	19	salt	salt	NN
10011	1081	20	,	,	,
10011	1081	21	pepper	pepper	NN
10011	1081	22	and	and	CC
10011	1081	23	nutmeg	nutmeg	NN
10011	1081	24	.	.	.
10011	1082	1	Add	add	VB
10011	1082	2	some	some	DT
10011	1082	3	chopped	chop	VBN
10011	1082	4	ham	ham	NN
10011	1082	5	,	,	,
10011	1082	6	lemon	lemon	NN
10011	1082	7	-	-	HYPH
10011	1082	8	juice	juice	NN
10011	1082	9	and	and	CC
10011	1082	10	2	2	CD
10011	1082	11	eggs	egg	NNS
10011	1082	12	.	.	.
10011	1083	1	Mix	mix	VB
10011	1083	2	with	with	IN
10011	1083	3	bread	bread	NN
10011	1083	4	-	-	HYPH
10011	1083	5	crumbs	crumb	NNS
10011	1083	6	and	and	CC
10011	1083	7	melted	melted	JJ
10011	1083	8	butter	butter	NN
10011	1083	9	.	.	.
10011	1084	1	Fill	fill	VB
10011	1084	2	into	into	IN
10011	1084	3	small	small	JJ
10011	1084	4	pate	pate	NN
10011	1084	5	shells	shell	NNS
10011	1084	6	;	;	:
10011	1084	7	rub	rub	VB
10011	1084	8	with	with	IN
10011	1084	9	butter	butter	NN
10011	1084	10	and	and	CC
10011	1084	11	beaten	beat	VBN
10011	1084	12	egg	egg	NN
10011	1084	13	.	.	.
10011	1085	1	Place	place	VB
10011	1085	2	a	a	DT
10011	1085	3	paper	paper	NN
10011	1085	4	over	over	IN
10011	1085	5	the	the	DT
10011	1085	6	top	top	NN
10011	1085	7	and	and	CC
10011	1085	8	let	let	VB
10011	1085	9	bake	bake	NN
10011	1085	10	in	in	IN
10011	1085	11	a	a	DT
10011	1085	12	moderate	moderate	JJ
10011	1085	13	oven	oven	NN
10011	1085	14	.	.	.
10011	1086	1	Serve	serve	VB
10011	1086	2	with	with	IN
10011	1086	3	tomato	tomato	NN
10011	1086	4	-	-	HYPH
10011	1086	5	sauce	sauce	NN
10011	1086	6	.	.	.
10011	1087	1	15.--Hungarian	15.--hungarian	CD
10011	1087	2	Noodle	Noodle	NNP
10011	1087	3	Pudding	Pudding	NNP
10011	1087	4	.	.	.
10011	1088	1	Boil	Boil	NNP
10011	1088	2	finely	finely	RB
10011	1088	3	cut	cut	VBD
10011	1088	4	noodles	noodle	NNS
10011	1088	5	in	in	IN
10011	1088	6	salted	salted	JJ
10011	1088	7	water	water	NN
10011	1088	8	drain	drain	NN
10011	1088	9	and	and	CC
10011	1088	10	mix	mix	VB
10011	1088	11	with	with	IN
10011	1088	12	the	the	DT
10011	1088	13	yolks	yolk	NNS
10011	1088	14	of	of	IN
10011	1088	15	5	5	CD
10011	1088	16	eggs	egg	NNS
10011	1088	17	,	,	,
10011	1088	18	1/2	1/2	CD
10011	1088	19	cup	cup	NN
10011	1088	20	of	of	IN
10011	1088	21	raisins	raisin	NNS
10011	1088	22	,	,	,
10011	1088	23	sugar	sugar	NN
10011	1088	24	,	,	,
10011	1088	25	cinnamon	cinnamon	NN
10011	1088	26	,	,	,
10011	1088	27	and	and	CC
10011	1088	28	grated	grate	VBD
10011	1088	29	lemon	lemon	NN
10011	1088	30	peel	peel	NN
10011	1088	31	to	to	IN
10011	1088	32	taste	taste	NN
10011	1088	33	.	.	.
10011	1089	1	Add	add	VB
10011	1089	2	the	the	DT
10011	1089	3	beaten	beaten	NN
10011	1089	4	whites	white	NNS
10011	1089	5	.	.	.
10011	1090	1	Line	line	VB
10011	1090	2	the	the	DT
10011	1090	3	pudding	pudding	JJ
10011	1090	4	-	-	HYPH
10011	1090	5	dish	dish	NN
10011	1090	6	with	with	IN
10011	1090	7	a	a	DT
10011	1090	8	rich	rich	JJ
10011	1090	9	pie	pie	NN
10011	1090	10	-	-	HYPH
10011	1090	11	paste	paste	NN
10011	1090	12	.	.	.
10011	1091	1	Fill	fill	VB
10011	1091	2	with	with	IN
10011	1091	3	the	the	DT
10011	1091	4	noodles	noodle	NNS
10011	1091	5	and	and	CC
10011	1091	6	pour	pour	VB
10011	1091	7	over	over	IN
10011	1091	8	some	some	DT
10011	1091	9	melted	melted	JJ
10011	1091	10	butter	butter	NN
10011	1091	11	.	.	.
10011	1092	1	Bake	bake	VB
10011	1092	2	until	until	IN
10011	1092	3	brown	brown	NNP
10011	1092	4	.	.	.
10011	1093	1	Serve	serve	VB
10011	1093	2	hot	hot	JJ
10011	1093	3	with	with	IN
10011	1093	4	lemon	lemon	NN
10011	1093	5	sauce	sauce	NN
10011	1093	6	.	.	.
10011	1094	1	16.--Polish	16.--polish	CD
10011	1094	2	Stewed	Stewed	NNP
10011	1094	3	Chicken	Chicken	NNP
10011	1094	4	.	.	.
10011	1095	1	Clean	clean	VB
10011	1095	2	a	a	DT
10011	1095	3	fat	fat	JJ
10011	1095	4	hen	hen	NN
10011	1095	5	and	and	CC
10011	1095	6	cut	cut	VBD
10011	1095	7	into	into	IN
10011	1095	8	pieces	piece	NNS
10011	1095	9	at	at	IN
10011	1095	10	the	the	DT
10011	1095	11	joints	joint	NNS
10011	1095	12	;	;	:
10011	1095	13	season	season	NN
10011	1095	14	and	and	CC
10011	1095	15	let	let	VB
10011	1095	16	stew	stew	NN
10011	1095	17	with	with	IN
10011	1095	18	2	2	CD
10011	1095	19	sliced	sliced	JJ
10011	1095	20	onions	onion	NNS
10011	1095	21	,	,	,
10011	1095	22	2	2	CD
10011	1095	23	carrots	carrot	NNS
10011	1095	24	and	and	CC
10011	1095	25	1	1	CD
10011	1095	26	potato	potato	NN
10011	1095	27	,	,	,
10011	1095	28	cut	cut	VBN
10011	1095	29	into	into	IN
10011	1095	30	dice	dice	NN
10011	1095	31	pieces	piece	NNS
10011	1095	32	.	.	.
10011	1096	1	When	when	WRB
10011	1096	2	nearly	nearly	RB
10011	1096	3	done	do	VBN
10011	1096	4	,	,	,
10011	1096	5	add	add	VB
10011	1096	6	1	1	CD
10011	1096	7	cup	cup	NN
10011	1096	8	of	of	IN
10011	1096	9	sauerkraut	sauerkraut	NN
10011	1096	10	,	,	,
10011	1096	11	2	2	CD
10011	1096	12	tablespoonfuls	tablespoonful	NNS
10011	1096	13	of	of	IN
10011	1096	14	sorrel	sorrel	NN
10011	1096	15	and	and	CC
10011	1096	16	1/2	1/2	CD
10011	1096	17	cup	cup	NN
10011	1096	18	of	of	IN
10011	1096	19	wine	wine	NN
10011	1096	20	.	.	.
10011	1097	1	Let	let	VB
10011	1097	2	cook	cook	NN
10011	1097	3	until	until	IN
10011	1097	4	tender	tender	VB
10011	1097	5	and	and	CC
10011	1097	6	serve	serve	VB
10011	1097	7	on	on	IN
10011	1097	8	a	a	DT
10011	1097	9	platter	platter	NN
10011	1097	10	with	with	IN
10011	1097	11	cooked	cooked	JJ
10011	1097	12	rice	rice	NN
10011	1097	13	.	.	.
10011	1098	1	17.--Madras	17.--madras	CD
10011	1098	2	Curried	curry	VBN
10011	1098	3	Apples	Apples	NNPS
10011	1098	4	.	.	.
10011	1099	1	Peel	peel	NN
10011	1099	2	and	and	CC
10011	1099	3	core	core	VB
10011	1099	4	4	4	CD
10011	1099	5	sour	sour	JJ
10011	1099	6	apples	apple	NNS
10011	1099	7	and	and	CC
10011	1099	8	cut	cut	VBN
10011	1099	9	into	into	IN
10011	1099	10	rings	ring	NNS
10011	1099	11	;	;	:
10011	1099	12	then	then	RB
10011	1099	13	sprinkle	sprinkle	VB
10011	1099	14	with	with	IN
10011	1099	15	curry	curry	NN
10011	1099	16	-	-	HYPH
10011	1099	17	powder	powder	NN
10011	1099	18	and	and	CC
10011	1099	19	let	let	VB
10011	1099	20	fry	fry	NN
10011	1099	21	until	until	IN
10011	1099	22	tender	tender	NN
10011	1099	23	.	.	.
10011	1100	1	Add	add	VB
10011	1100	2	a	a	DT
10011	1100	3	few	few	JJ
10011	1100	4	thinly	thinly	RB
10011	1100	5	cut	cut	VBN
10011	1100	6	shallots	shallot	NNS
10011	1100	7	.	.	.
10011	1101	1	Cover	cover	VB
10011	1101	2	and	and	CC
10011	1101	3	let	let	VB
10011	1101	4	simmer	simmer	NN
10011	1101	5	until	until	IN
10011	1101	6	done	do	VBN
10011	1101	7	.	.	.
10011	1102	1	Serve	serve	VB
10011	1102	2	on	on	IN
10011	1102	3	a	a	DT
10011	1102	4	platter	platter	NN
10011	1102	5	with	with	IN
10011	1102	6	boiled	boil	VBN
10011	1102	7	rice	rice	NN
10011	1102	8	and	and	CC
10011	1102	9	pour	pour	VB
10011	1102	10	over	over	IN
10011	1102	11	a	a	DT
10011	1102	12	curry	curry	NN
10011	1102	13	sauce	sauce	NN
10011	1102	14	.	.	.
10011	1103	1	18.--Irish	18.--irish	CD
10011	1103	2	Batter	Batter	NNP
10011	1103	3	Cakes	Cakes	NNP
10011	1103	4	.	.	.
10011	1104	1	Beat	beat	VB
10011	1104	2	the	the	DT
10011	1104	3	yolks	yolk	NNS
10011	1104	4	of	of	IN
10011	1104	5	4	4	CD
10011	1104	6	eggs	egg	NNS
10011	1104	7	;	;	:
10011	1104	8	add	add	VB
10011	1104	9	a	a	DT
10011	1104	10	pinch	pinch	NN
10011	1104	11	of	of	IN
10011	1104	12	salt	salt	NN
10011	1104	13	,	,	,
10011	1104	14	1	1	CD
10011	1104	15	tablespoonful	tablespoonful	NN
10011	1104	16	of	of	IN
10011	1104	17	melted	melted	JJ
10011	1104	18	butter	butter	NN
10011	1104	19	,	,	,
10011	1104	20	1	1	CD
10011	1104	21	small	small	JJ
10011	1104	22	cup	cup	NN
10011	1104	23	of	of	IN
10011	1104	24	milk	milk	NN
10011	1104	25	and	and	CC
10011	1104	26	sifted	sift	VBN
10011	1104	27	flour	flour	NN
10011	1104	28	enough	enough	RB
10011	1104	29	to	to	TO
10011	1104	30	make	make	VB
10011	1104	31	a	a	DT
10011	1104	32	smooth	smooth	JJ
10011	1104	33	batter	batter	NN
10011	1104	34	.	.	.
10011	1105	1	Beat	beat	VB
10011	1105	2	well	well	RB
10011	1105	3	.	.	.
10011	1106	1	Add	add	VB
10011	1106	2	the	the	DT
10011	1106	3	whites	white	NNS
10011	1106	4	of	of	IN
10011	1106	5	eggs	egg	NNS
10011	1106	6	,	,	,
10011	1106	7	beaten	beat	VBN
10011	1106	8	stiff	stiff	JJ
10011	1106	9	and	and	CC
10011	1106	10	let	let	VB
10011	1106	11	fry	fry	VB
10011	1106	12	a	a	DT
10011	1106	13	golden	golden	JJ
10011	1106	14	color	color	NN
10011	1106	15	;	;	:
10011	1106	16	then	then	RB
10011	1106	17	spread	spread	VB
10011	1106	18	with	with	IN
10011	1106	19	jam	jam	NNP
10011	1106	20	and	and	CC
10011	1106	21	serve	serve	VB
10011	1106	22	hot	hot	JJ
10011	1106	23	.	.	.
10011	1107	1	19.--Spanish	19.--spanish	CD
10011	1107	2	Baked	Baked	NNP
10011	1107	3	Eggs	egg	NNS
10011	1107	4	.	.	.
10011	1108	1	Poach	poach	JJ
10011	1108	2	eggs	egg	NNS
10011	1108	3	as	as	RB
10011	1108	4	soft	soft	JJ
10011	1108	5	as	as	IN
10011	1108	6	possible	possible	JJ
10011	1108	7	.	.	.
10011	1109	1	Butter	butter	VB
10011	1109	2	a	a	DT
10011	1109	3	baking	baking	NN
10011	1109	4	-	-	HYPH
10011	1109	5	dish	dish	NN
10011	1109	6	;	;	:
10011	1109	7	add	add	VB
10011	1109	8	a	a	DT
10011	1109	9	layer	layer	NN
10011	1109	10	of	of	IN
10011	1109	11	bread	bread	NN
10011	1109	12	-	-	HYPH
10011	1109	13	crumbs	crumb	NNS
10011	1109	14	and	and	CC
10011	1109	15	grated	grate	VBN
10011	1109	16	cheese	cheese	NN
10011	1109	17	.	.	.
10011	1110	1	Place	place	VB
10011	1110	2	the	the	DT
10011	1110	3	eggs	egg	NNS
10011	1110	4	on	on	IN
10011	1110	5	the	the	DT
10011	1110	6	crumbs	crumb	NNS
10011	1110	7	;	;	:
10011	1110	8	sprinkle	sprinkle	VB
10011	1110	9	with	with	IN
10011	1110	10	salt	salt	NN
10011	1110	11	,	,	,
10011	1110	12	pepper	pepper	NN
10011	1110	13	,	,	,
10011	1110	14	grated	grate	VBD
10011	1110	15	cheese	cheese	NN
10011	1110	16	and	and	CC
10011	1110	17	chopped	chop	VBD
10011	1110	18	parsley	parsley	NN
10011	1110	19	.	.	.
10011	1111	1	Cover	cover	VB
10011	1111	2	with	with	IN
10011	1111	3	bread	bread	NN
10011	1111	4	-	-	HYPH
10011	1111	5	crumbs	crumb	NNS
10011	1111	6	and	and	CC
10011	1111	7	pour	pour	VBP
10011	1111	8	over	over	IN
10011	1111	9	some	some	DT
10011	1111	10	cream	cream	NN
10011	1111	11	sauce	sauce	NN
10011	1111	12	.	.	.
10011	1112	1	Let	let	VB
10011	1112	2	bake	bake	NN
10011	1112	3	in	in	IN
10011	1112	4	a	a	DT
10011	1112	5	hot	hot	JJ
10011	1112	6	oven	oven	NN
10011	1112	7	until	until	IN
10011	1112	8	brown	brown	NNP
10011	1112	9	on	on	IN
10011	1112	10	top	top	NN
10011	1112	11	.	.	.
10011	1113	1	Serve	serve	VB
10011	1113	2	with	with	IN
10011	1113	3	toast	toast	NN
10011	1113	4	.	.	.
10011	1114	1	20.--Scotch	20.--scotch	CD
10011	1114	2	Stewed	Stewed	NNP
10011	1114	3	Onions	onion	NNS
10011	1114	4	.	.	.
10011	1115	1	Boil	Boil	NNP
10011	1115	2	1	1	CD
10011	1115	3	dozen	dozen	NN
10011	1115	4	small	small	JJ
10011	1115	5	onions	onion	NNS
10011	1115	6	and	and	CC
10011	1115	7	4	4	CD
10011	1115	8	leeks	leek	NNS
10011	1115	9	in	in	IN
10011	1115	10	salted	salted	JJ
10011	1115	11	water	water	NN
10011	1115	12	until	until	IN
10011	1115	13	tender	tender	NN
10011	1115	14	;	;	:
10011	1115	15	drain	drain	NN
10011	1115	16	.	.	.
10011	1116	1	Heat	heat	NN
10011	1116	2	2	2	CD
10011	1116	3	tablespoonfuls	tablespoonful	NNS
10011	1116	4	of	of	IN
10011	1116	5	butter	butter	NN
10011	1116	6	.	.	.
10011	1117	1	Stir	stir	VB
10011	1117	2	in	in	IN
10011	1117	3	1	1	CD
10011	1117	4	tablespoonful	tablespoonful	NN
10011	1117	5	of	of	IN
10011	1117	6	flour	flour	NN
10011	1117	7	until	until	IN
10011	1117	8	smooth	smooth	JJ
10011	1117	9	but	but	CC
10011	1117	10	not	not	RB
10011	1117	11	brown	brown	JJ
10011	1117	12	;	;	:
10011	1117	13	then	then	RB
10011	1117	14	add	add	VB
10011	1117	15	1/2	1/2	CD
10011	1117	16	pint	pint	NN
10011	1117	17	of	of	IN
10011	1117	18	rich	rich	JJ
10011	1117	19	milk	milk	NN
10011	1117	20	;	;	:
10011	1117	21	season	season	NN
10011	1117	22	highly	highly	RB
10011	1117	23	with	with	IN
10011	1117	24	pepper	pepper	NN
10011	1117	25	,	,	,
10011	1117	26	and	and	CC
10011	1117	27	salt	salt	NN
10011	1117	28	to	to	IN
10011	1117	29	taste	taste	NN
10011	1117	30	.	.	.
10011	1118	1	Add	add	VB
10011	1118	2	the	the	DT
10011	1118	3	onions	onion	NNS
10011	1118	4	;	;	:
10011	1118	5	let	let	VB
10011	1118	6	boil	boil	VB
10011	1118	7	up	up	RP
10011	1118	8	and	and	CC
10011	1118	9	serve	serve	VB
10011	1118	10	.	.	.
10011	1119	1	21.--German	21.--german	CD
10011	1119	2	Baked	Baked	NNP
10011	1119	3	Cabbage	cabbage	NN
10011	1119	4	.	.	.
10011	1120	1	Take	take	VB
10011	1120	2	a	a	DT
10011	1120	3	large	large	JJ
10011	1120	4	cabbage	cabbage	NN
10011	1120	5	;	;	:
10011	1120	6	remove	remove	VB
10011	1120	7	the	the	DT
10011	1120	8	outer	outer	JJ
10011	1120	9	leaves	leave	NNS
10011	1120	10	and	and	CC
10011	1120	11	the	the	DT
10011	1120	12	inside	inside	NN
10011	1120	13	,	,	,
10011	1120	14	leaving	leave	VBG
10011	1120	15	a	a	DT
10011	1120	16	frame	frame	NN
10011	1120	17	.	.	.
10011	1121	1	Chop	chop	VB
10011	1121	2	all	all	PDT
10011	1121	3	the	the	DT
10011	1121	4	cabbage	cabbage	NN
10011	1121	5	from	from	IN
10011	1121	6	the	the	DT
10011	1121	7	inside	inside	NN
10011	1121	8	and	and	CC
10011	1121	9	fry	fry	VB
10011	1121	10	in	in	IN
10011	1121	11	hot	hot	JJ
10011	1121	12	grease	grease	NN
10011	1121	13	with	with	IN
10011	1121	14	1	1	CD
10011	1121	15	sliced	sliced	JJ
10011	1121	16	onion	onion	NN
10011	1121	17	.	.	.
10011	1122	1	Remove	remove	VB
10011	1122	2	from	from	IN
10011	1122	3	the	the	DT
10011	1122	4	fire	fire	NN
10011	1122	5	.	.	.
10011	1123	1	Mix	mix	VB
10011	1123	2	well	well	RB
10011	1123	3	with	with	IN
10011	1123	4	bread	bread	NN
10011	1123	5	-	-	HYPH
10011	1123	6	crumbs	crumb	NNS
10011	1123	7	and	and	CC
10011	1123	8	1/2	1/2	CD
10011	1123	9	cup	cup	NN
10011	1123	10	of	of	IN
10011	1123	11	chopped	chop	VBN
10011	1123	12	ham	ham	NNP
10011	1123	13	,	,	,
10011	1123	14	2	2	CD
10011	1123	15	eggs	egg	NNS
10011	1123	16	,	,	,
10011	1123	17	salt	salt	NN
10011	1123	18	,	,	,
10011	1123	19	black	black	JJ
10011	1123	20	pepper	pepper	NN
10011	1123	21	and	and	CC
10011	1123	22	cayenne	cayenne	NN
10011	1123	23	.	.	.
10011	1124	1	Refill	refill	VB
10011	1124	2	the	the	DT
10011	1124	3	cabbage	cabbage	NN
10011	1124	4	;	;	:
10011	1124	5	put	put	VBN
10011	1124	6	on	on	IN
10011	1124	7	the	the	DT
10011	1124	8	outside	outside	JJ
10011	1124	9	leaves	leave	NNS
10011	1124	10	;	;	:
10011	1124	11	cover	cover	VB
10011	1124	12	the	the	DT
10011	1124	13	top	top	NN
10011	1124	14	with	with	IN
10011	1124	15	leaves	leave	NNS
10011	1124	16	.	.	.
10011	1125	1	Put	put	VB
10011	1125	2	in	in	RP
10011	1125	3	a	a	DT
10011	1125	4	baking	baking	NN
10011	1125	5	-	-	HYPH
10011	1125	6	pan	pan	NN
10011	1125	7	;	;	:
10011	1125	8	sprinkle	sprinkle	VB
10011	1125	9	with	with	IN
10011	1125	10	bits	bit	NNS
10011	1125	11	of	of	IN
10011	1125	12	butter	butter	NN
10011	1125	13	and	and	CC
10011	1125	14	pour	pour	NN
10011	1125	15	in	in	IN
10011	1125	16	1/2	1/2	CD
10011	1125	17	cup	cup	NN
10011	1125	18	of	of	IN
10011	1125	19	water	water	NN
10011	1125	20	.	.	.
10011	1126	1	Let	let	VB
10011	1126	2	bake	bake	NN
10011	1126	3	until	until	IN
10011	1126	4	brown	brown	NNP
10011	1126	5	.	.	.
10011	1127	1	Serve	serve	VB
10011	1127	2	hot	hot	JJ
10011	1127	3	.	.	.
10011	1128	1	22.--Dutch	22.--dutch	CD
10011	1128	2	Veal	Veal	NNP
10011	1128	3	Stew	Stew	NNP
10011	1128	4	.	.	.
10011	1129	1	Season	season	NN
10011	1129	2	3	3	CD
10011	1129	3	pounds	pound	NNS
10011	1129	4	of	of	IN
10011	1129	5	veal	veal	NN
10011	1129	6	with	with	IN
10011	1129	7	salt	salt	NN
10011	1129	8	,	,	,
10011	1129	9	pepper	pepper	NN
10011	1129	10	and	and	CC
10011	1129	11	lemon	lemon	NN
10011	1129	12	-	-	HYPH
10011	1129	13	juice	juice	NN
10011	1129	14	.	.	.
10011	1130	1	Put	put	VB
10011	1130	2	a	a	DT
10011	1130	3	few	few	JJ
10011	1130	4	slices	slice	NNS
10011	1130	5	of	of	IN
10011	1130	6	bacon	bacon	NN
10011	1130	7	in	in	IN
10011	1130	8	a	a	DT
10011	1130	9	stew	stew	NN
10011	1130	10	-	-	HYPH
10011	1130	11	pan	pan	NN
10011	1130	12	;	;	:
10011	1130	13	when	when	WRB
10011	1130	14	hot	hot	JJ
10011	1130	15	,	,	,
10011	1130	16	add	add	VB
10011	1130	17	the	the	DT
10011	1130	18	veal	veal	NN
10011	1130	19	.	.	.
10011	1131	1	Cover	cover	VB
10011	1131	2	and	and	CC
10011	1131	3	let	let	VB
10011	1131	4	brown	brown	VB
10011	1131	5	a	a	DT
10011	1131	6	few	few	JJ
10011	1131	7	minutes	minute	NNS
10011	1131	8	;	;	:
10011	1131	9	then	then	RB
10011	1131	10	add	add	VB
10011	1131	11	2	2	CD
10011	1131	12	carrots	carrot	NNS
10011	1131	13	and	and	CC
10011	1131	14	1	1	CD
10011	1131	15	onion	onion	NN
10011	1131	16	sliced	slice	VBD
10011	1131	17	thin	thin	JJ
10011	1131	18	,	,	,
10011	1131	19	some	some	DT
10011	1131	20	thyme	thyme	NNS
10011	1131	21	and	and	CC
10011	1131	22	mace	mace	NN
10011	1131	23	;	;	:
10011	1131	24	pour	pour	VB
10011	1131	25	over	over	IN
10011	1131	26	1	1	CD
10011	1131	27	cup	cup	NN
10011	1131	28	of	of	IN
10011	1131	29	hot	hot	JJ
10011	1131	30	water	water	NN
10011	1131	31	.	.	.
10011	1132	1	Cover	cover	VB
10011	1132	2	and	and	CC
10011	1132	3	let	let	VB
10011	1132	4	cook	cook	NN
10011	1132	5	slowly	slowly	RB
10011	1132	6	until	until	IN
10011	1132	7	tender	tender	NN
10011	1132	8	.	.	.
10011	1133	1	Thicken	thicken	NN
10011	1133	2	with	with	IN
10011	1133	3	flour	flour	NN
10011	1133	4	mixed	mix	VBN
10011	1133	5	with	with	IN
10011	1133	6	1/2	1/2	CD
10011	1133	7	cup	cup	NN
10011	1133	8	of	of	IN
10011	1133	9	milk	milk	NN
10011	1133	10	.	.	.
10011	1134	1	Add	Add	NNP
10011	1134	2	chopped	chop	VBD
10011	1134	3	parsley	parsley	NN
10011	1134	4	;	;	:
10011	1134	5	season	season	NN
10011	1134	6	to	to	TO
10011	1134	7	taste	taste	VB
10011	1134	8	and	and	CC
10011	1134	9	serve	serve	VB
10011	1134	10	with	with	IN
10011	1134	11	baked	baked	JJ
10011	1134	12	potatoes	potato	NNS
10011	1134	13	.	.	.
10011	1135	1	23.--French	23.--french	CD
10011	1135	2	Baked	Baked	NNP
10011	1135	3	Apple	Apple	NNP
10011	1135	4	Dumplings	Dumplings	NNPS
10011	1135	5	.	.	.
10011	1136	1	Peel	peel	VB
10011	1136	2	and	and	CC
10011	1136	3	core	core	NN
10011	1136	4	apples	apple	NNS
10011	1136	5	;	;	:
10011	1136	6	sprinkle	sprinkle	VB
10011	1136	7	well	well	RB
10011	1136	8	with	with	IN
10011	1136	9	sugar	sugar	NN
10011	1136	10	.	.	.
10011	1137	1	Then	then	RB
10011	1137	2	mix	mix	VB
10011	1137	3	some	some	DT
10011	1137	4	cold	cold	JJ
10011	1137	5	boiled	boil	VBN
10011	1137	6	rice	rice	NN
10011	1137	7	with	with	IN
10011	1137	8	1	1	CD
10011	1137	9	egg	egg	NN
10011	1137	10	,	,	,
10011	1137	11	a	a	DT
10011	1137	12	pinch	pinch	NN
10011	1137	13	of	of	IN
10011	1137	14	salt	salt	NN
10011	1137	15	,	,	,
10011	1137	16	sugar	sugar	NN
10011	1137	17	and	and	CC
10011	1137	18	cinnamon	cinnamon	NN
10011	1137	19	,	,	,
10011	1137	20	flour	flour	NN
10011	1137	21	enough	enough	RB
10011	1137	22	to	to	TO
10011	1137	23	make	make	VB
10011	1137	24	a	a	DT
10011	1137	25	dough	dough	NN
10011	1137	26	.	.	.
10011	1138	1	Cover	cover	VB
10011	1138	2	the	the	DT
10011	1138	3	apples	apple	NNS
10011	1138	4	with	with	IN
10011	1138	5	the	the	DT
10011	1138	6	dough	dough	NN
10011	1138	7	;	;	:
10011	1138	8	put	put	VBN
10011	1138	9	in	in	RP
10011	1138	10	a	a	DT
10011	1138	11	well	well	RB
10011	1138	12	-	-	HYPH
10011	1138	13	buttered	butter	VBN
10011	1138	14	baking	baking	NN
10011	1138	15	-	-	HYPH
10011	1138	16	dish	dish	NN
10011	1138	17	with	with	IN
10011	1138	18	2	2	CD
10011	1138	19	tablespoonfuls	tablespoonful	NNS
10011	1138	20	of	of	IN
10011	1138	21	butter	butter	NN
10011	1138	22	and	and	CC
10011	1138	23	bake	bake	NN
10011	1138	24	to	to	IN
10011	1138	25	a	a	DT
10011	1138	26	delicate	delicate	JJ
10011	1138	27	brown	brown	NN
10011	1138	28	.	.	.
10011	1139	1	Serve	serve	VB
10011	1139	2	with	with	IN
10011	1139	3	whipped	whip	VBN
10011	1139	4	cream	cream	NN
10011	1139	5	.	.	.
10011	1140	1	24.--Bavarian	24.--bavarian	CD
10011	1140	2	Fried	Fried	NNP
10011	1140	3	Brains	Brains	NNPS
10011	1140	4	.	.	.
10011	1141	1	Clean	clean	VB
10011	1141	2	and	and	CC
10011	1141	3	boil	boil	VB
10011	1141	4	the	the	DT
10011	1141	5	brains	brain	NNS
10011	1141	6	in	in	IN
10011	1141	7	salted	salted	JJ
10011	1141	8	water	water	NN
10011	1141	9	;	;	:
10011	1141	10	add	add	VB
10011	1141	11	1	1	CD
10011	1141	12	onion	onion	NN
10011	1141	13	sliced	slice	VBN
10011	1141	14	;	;	:
10011	1141	15	let	let	VB
10011	1141	16	cook	cook	VB
10011	1141	17	ten	ten	CD
10011	1141	18	minutes	minute	NNS
10011	1141	19	.	.	.
10011	1142	1	Remove	remove	VB
10011	1142	2	the	the	DT
10011	1142	3	brains	brain	NNS
10011	1142	4	and	and	CC
10011	1142	5	mash	mash	NN
10011	1142	6	up	up	RP
10011	1142	7	well	well	RB
10011	1142	8	with	with	IN
10011	1142	9	1	1	CD
10011	1142	10	tablespoonful	tablespoonful	JJ
10011	1142	11	of	of	IN
10011	1142	12	butter	butter	NN
10011	1142	13	,	,	,
10011	1142	14	some	some	DT
10011	1142	15	bread	bread	NN
10011	1142	16	-	-	HYPH
10011	1142	17	crumbs	crumb	NNS
10011	1142	18	and	and	CC
10011	1142	19	parsley	parsley	NN
10011	1142	20	chopped	chop	VBN
10011	1142	21	,	,	,
10011	1142	22	salt	salt	NN
10011	1142	23	and	and	CC
10011	1142	24	pepper	pepper	NN
10011	1142	25	to	to	TO
10011	1142	26	taste	taste	NN
10011	1142	27	;	;	:
10011	1142	28	add	add	VB
10011	1142	29	2	2	CD
10011	1142	30	eggs	egg	NNS
10011	1142	31	.	.	.
10011	1143	1	Mix	mix	VB
10011	1143	2	together	together	RB
10011	1143	3	and	and	CC
10011	1143	4	fry	fry	VB
10011	1143	5	in	in	IN
10011	1143	6	deep	deep	JJ
10011	1143	7	hot	hot	JJ
10011	1143	8	lard	lard	NN
10011	1143	9	by	by	IN
10011	1143	10	the	the	DT
10011	1143	11	tablespoonful	tablespoonful	JJ
10011	1143	12	until	until	IN
10011	1143	13	brown	brown	NNP
10011	1143	14	.	.	.
10011	1144	1	Serve	serve	VB
10011	1144	2	with	with	IN
10011	1144	3	tomato	tomato	NN
10011	1144	4	-	-	HYPH
10011	1144	5	sauce	sauce	NN
10011	1144	6	.	.	.
10011	1145	1	25.--Polish	25.--polish	CD
10011	1145	2	Bread	Bread	NNP
10011	1145	3	Pudding	Pudding	NNP
10011	1145	4	.	.	.
10011	1146	1	Soak	Soak	NNP
10011	1146	2	1	1	CD
10011	1146	3	pint	pint	NN
10011	1146	4	of	of	IN
10011	1146	5	bread	bread	NN
10011	1146	6	in	in	IN
10011	1146	7	a	a	DT
10011	1146	8	quart	quart	NN
10011	1146	9	of	of	IN
10011	1146	10	milk	milk	NN
10011	1146	11	;	;	:
10011	1146	12	add	add	VB
10011	1146	13	the	the	DT
10011	1146	14	yolks	yolk	NNS
10011	1146	15	of	of	IN
10011	1146	16	4	4	CD
10011	1146	17	eggs	egg	NNS
10011	1146	18	,	,	,
10011	1146	19	1	1	CD
10011	1146	20	cup	cup	NN
10011	1146	21	of	of	IN
10011	1146	22	sugar	sugar	NN
10011	1146	23	,	,	,
10011	1146	24	2	2	CD
10011	1146	25	tablespoonfuls	tablespoonful	NNS
10011	1146	26	of	of	IN
10011	1146	27	melted	melted	JJ
10011	1146	28	butter	butter	NN
10011	1146	29	,	,	,
10011	1146	30	1/2	1/2	CD
10011	1146	31	cup	cup	NN
10011	1146	32	of	of	IN
10011	1146	33	raisins	raisin	NNS
10011	1146	34	,	,	,
10011	1146	35	1/2	1/2	CD
10011	1146	36	cup	cup	NN
10011	1146	37	of	of	IN
10011	1146	38	currants	currant	NNS
10011	1146	39	,	,	,
10011	1146	40	the	the	DT
10011	1146	41	juice	juice	NN
10011	1146	42	of	of	IN
10011	1146	43	1/2	1/2	CD
10011	1146	44	lemon	lemon	NN
10011	1146	45	.	.	.
10011	1147	1	Mix	mix	VB
10011	1147	2	well	well	RB
10011	1147	3	and	and	CC
10011	1147	4	bake	bake	VB
10011	1147	5	until	until	IN
10011	1147	6	brown	brown	NNP
10011	1147	7	;	;	:
10011	1147	8	then	then	RB
10011	1147	9	beat	beat	VBD
10011	1147	10	the	the	DT
10011	1147	11	whites	white	NNS
10011	1147	12	to	to	IN
10011	1147	13	a	a	DT
10011	1147	14	stiff	stiff	JJ
10011	1147	15	froth	froth	NN
10011	1147	16	with	with	IN
10011	1147	17	3	3	CD
10011	1147	18	tablespoonfuls	tablespoonful	NNS
10011	1147	19	of	of	IN
10011	1147	20	pulverized	pulverized	JJ
10011	1147	21	sugar	sugar	NN
10011	1147	22	.	.	.
10011	1148	1	Spread	spread	VB
10011	1148	2	the	the	DT
10011	1148	3	pudding	pudding	NN
10011	1148	4	with	with	IN
10011	1148	5	jelly	jelly	NNP
10011	1148	6	and	and	CC
10011	1148	7	cover	cover	VB
10011	1148	8	with	with	IN
10011	1148	9	the	the	DT
10011	1148	10	beaten	beaten	JJ
10011	1148	11	whites	white	NNS
10011	1148	12	;	;	,
10011	1148	13	set	set	VBN
10011	1148	14	in	in	IN
10011	1148	15	the	the	DT
10011	1148	16	oven	oven	NN
10011	1148	17	to	to	TO
10011	1148	18	brown	brown	VB
10011	1148	19	.	.	.
10011	1149	1	26.--Vienna	26.--vienna	CD
10011	1149	2	Cherry	Cherry	NNP
10011	1149	3	Cake	Cake	NNP
10011	1149	4	.	.	.
10011	1150	1	Make	make	VB
10011	1150	2	a	a	DT
10011	1150	3	rich	rich	JJ
10011	1150	4	biscuit	biscuit	NN
10011	1150	5	dough	dough	NN
10011	1150	6	;	;	:
10011	1150	7	roll	roll	VB
10011	1150	8	out	out	RP
10011	1150	9	;	;	:
10011	1150	10	then	then	RB
10011	1150	11	put	put	VB
10011	1150	12	on	on	RP
10011	1150	13	a	a	DT
10011	1150	14	well	well	RB
10011	1150	15	-	-	HYPH
10011	1150	16	buttered	butter	VBN
10011	1150	17	baking	baking	NN
10011	1150	18	-	-	HYPH
10011	1150	19	tin	tin	NNP
10011	1150	20	.	.	.
10011	1151	1	Stone	Stone	NNP
10011	1151	2	black	black	JJ
10011	1151	3	cherries	cherry	NNS
10011	1151	4	.	.	.
10011	1152	1	Sprinkle	sprinkle	VB
10011	1152	2	the	the	DT
10011	1152	3	dough	dough	NN
10011	1152	4	with	with	IN
10011	1152	5	flour	flour	NN
10011	1152	6	and	and	CC
10011	1152	7	cover	cover	VB
10011	1152	8	with	with	IN
10011	1152	9	the	the	DT
10011	1152	10	cherries	cherry	NNS
10011	1152	11	.	.	.
10011	1153	1	Sprinkle	sprinkle	VB
10011	1153	2	with	with	IN
10011	1153	3	sugar	sugar	NN
10011	1153	4	and	and	CC
10011	1153	5	let	let	VB
10011	1153	6	bake	bake	NN
10011	1153	7	until	until	IN
10011	1153	8	done	do	VBN
10011	1153	9	.	.	.
10011	1154	1	Then	then	RB
10011	1154	2	cover	cover	VB
10011	1154	3	with	with	IN
10011	1154	4	a	a	DT
10011	1154	5	sweetened	sweetened	JJ
10011	1154	6	egg	egg	NN
10011	1154	7	custard	custard	NN
10011	1154	8	and	and	CC
10011	1154	9	bake	bake	VB
10011	1154	10	until	until	IN
10011	1154	11	brown	brown	NNP
10011	1154	12	.	.	.
10011	1155	1	Serve	serve	VB
10011	1155	2	cold	cold	NN
10011	1155	3	.	.	.
10011	1156	1	27.--Belgian	27.--belgian	CD
10011	1156	2	Poached	poached	JJ
10011	1156	3	Eggs	egg	NNS
10011	1156	4	.	.	.
10011	1157	1	Cut	cut	VB
10011	1157	2	thin	thin	JJ
10011	1157	3	round	round	JJ
10011	1157	4	slices	slice	NNS
10011	1157	5	of	of	IN
10011	1157	6	bread	bread	NN
10011	1157	7	and	and	CC
10011	1157	8	toast	toast	VB
10011	1157	9	them	-PRON-	PRP
10011	1157	10	.	.	.
10011	1158	1	Spread	Spread	VBN
10011	1158	2	with	with	IN
10011	1158	3	chopped	chopped	JJ
10011	1158	4	anchovies	anchovy	NNS
10011	1158	5	and	and	CC
10011	1158	6	chopped	chop	VBN
10011	1158	7	ham	ham	NN
10011	1158	8	.	.	.
10011	1159	1	Cover	cover	VB
10011	1159	2	the	the	DT
10011	1159	3	top	top	NN
10011	1159	4	with	with	IN
10011	1159	5	whipped	whip	VBN
10011	1159	6	whites	white	NNS
10011	1159	7	of	of	IN
10011	1159	8	eggs	egg	NNS
10011	1159	9	and	and	CC
10011	1159	10	place	place	VB
10011	1159	11	a	a	DT
10011	1159	12	raw	raw	JJ
10011	1159	13	yoke	yoke	NN
10011	1159	14	on	on	IN
10011	1159	15	each	each	DT
10011	1159	16	slice	slice	NN
10011	1159	17	of	of	IN
10011	1159	18	bread	bread	NN
10011	1159	19	.	.	.
10011	1160	1	Set	Set	VBN
10011	1160	2	in	in	IN
10011	1160	3	the	the	DT
10011	1160	4	oven	oven	NN
10011	1160	5	to	to	TO
10011	1160	6	bake	bake	VB
10011	1160	7	long	long	JJ
10011	1160	8	enough	enough	RB
10011	1160	9	to	to	TO
10011	1160	10	heat	heat	VB
10011	1160	11	the	the	DT
10011	1160	12	egg	egg	NN
10011	1160	13	,	,	,
10011	1160	14	and	and	CC
10011	1160	15	serve	serve	VB
10011	1160	16	at	at	IN
10011	1160	17	once	once	RB
10011	1160	18	.	.	.
10011	1161	1	28.--Bavarian	28.--bavarian	CD
10011	1161	2	Apple	Apple	NNP
10011	1161	3	Pie	Pie	NNP
10011	1161	4	.	.	.
10011	1162	1	Line	line	VB
10011	1162	2	a	a	DT
10011	1162	3	deep	deep	JJ
10011	1162	4	pie	pie	NN
10011	1162	5	-	-	HYPH
10011	1162	6	dish	dish	NN
10011	1162	7	with	with	IN
10011	1162	8	rich	rich	JJ
10011	1162	9	pie	pie	NN
10011	1162	10	-	-	HYPH
10011	1162	11	paste	paste	NN
10011	1162	12	.	.	.
10011	1163	1	Let	let	VB
10011	1163	2	bake	bake	VB
10011	1163	3	and	and	CC
10011	1163	4	fill	fill	VB
10011	1163	5	with	with	IN
10011	1163	6	chopped	chopped	JJ
10011	1163	7	apples	apple	NNS
10011	1163	8	,	,	,
10011	1163	9	raisins	raisin	NNS
10011	1163	10	and	and	CC
10011	1163	11	chopped	chop	VBN
10011	1163	12	nuts	nut	NNS
10011	1163	13	,	,	,
10011	1163	14	sugar	sugar	NN
10011	1163	15	and	and	CC
10011	1163	16	a	a	DT
10011	1163	17	pinch	pinch	NN
10011	1163	18	of	of	IN
10011	1163	19	cinnamon	cinnamon	NN
10011	1163	20	and	and	CC
10011	1163	21	nutmeg	nutmeg	NNP
10011	1163	22	.	.	.
10011	1164	1	Then	then	RB
10011	1164	2	cover	cover	VB
10011	1164	3	with	with	IN
10011	1164	4	cake	cake	NN
10011	1164	5	-	-	HYPH
10011	1164	6	crumbs	crumb	NNS
10011	1164	7	and	and	CC
10011	1164	8	let	let	VB
10011	1164	9	bake	bake	NN
10011	1164	10	until	until	IN
10011	1164	11	done	do	VBN
10011	1164	12	.	.	.
10011	1165	1	Beat	beat	NN
10011	1165	2	3	3	CD
10011	1165	3	whites	white	NNS
10011	1165	4	of	of	IN
10011	1165	5	eggs	egg	NNS
10011	1165	6	with	with	IN
10011	1165	7	pulverized	pulverized	JJ
10011	1165	8	sugar	sugar	NN
10011	1165	9	;	;	:
10011	1165	10	flavor	flavor	NN
10011	1165	11	with	with	IN
10011	1165	12	lemon	lemon	NN
10011	1165	13	and	and	CC
10011	1165	14	spread	spread	VBD
10011	1165	15	over	over	IN
10011	1165	16	the	the	DT
10011	1165	17	pudding	pudding	NN
10011	1165	18	.	.	.
10011	1166	1	Set	Set	VBN
10011	1166	2	in	in	IN
10011	1166	3	the	the	DT
10011	1166	4	oven	oven	NN
10011	1166	5	a	a	DT
10011	1166	6	few	few	JJ
10011	1166	7	minutes	minute	NNS
10011	1166	8	to	to	TO
10011	1166	9	brown	brown	VB
10011	1166	10	on	on	IN
10011	1166	11	top	top	NN
10011	1166	12	.	.	.
10011	1167	1	29.--Russian	29.--russian	CD
10011	1167	2	Fried	Fried	NNP
10011	1167	3	Sweetbreads	Sweetbreads	NNPS
10011	1167	4	.	.	.
10011	1168	1	Clean	clean	JJ
10011	1168	2	and	and	CC
10011	1168	3	season	season	VB
10011	1168	4	the	the	DT
10011	1168	5	sweetbreads	sweetbread	NNS
10011	1168	6	with	with	IN
10011	1168	7	salt	salt	NN
10011	1168	8	and	and	CC
10011	1168	9	pepper	pepper	NN
10011	1168	10	and	and	CC
10011	1168	11	sprinkle	sprinkle	VB
10011	1168	12	with	with	IN
10011	1168	13	lemon	lemon	NN
10011	1168	14	-	-	HYPH
10011	1168	15	juice	juice	NN
10011	1168	16	and	and	CC
10011	1168	17	chopped	chop	VBD
10011	1168	18	parsley	parsley	NN
10011	1168	19	.	.	.
10011	1169	1	Roll	roll	VB
10011	1169	2	in	in	IN
10011	1169	3	fine	fine	JJ
10011	1169	4	bread	bread	NN
10011	1169	5	-	-	HYPH
10011	1169	6	crumbs	crumb	NNS
10011	1169	7	and	and	CC
10011	1169	8	fry	fry	NN
10011	1169	9	in	in	IN
10011	1169	10	hot	hot	JJ
10011	1169	11	lard	lard	NN
10011	1169	12	.	.	.
10011	1170	1	Fry	fry	CD
10011	1170	2	some	some	DT
10011	1170	3	eggs	egg	NNS
10011	1170	4	and	and	CC
10011	1170	5	put	put	VBD
10011	1170	6	on	on	RP
10011	1170	7	a	a	DT
10011	1170	8	platter	platter	NN
10011	1170	9	with	with	IN
10011	1170	10	the	the	DT
10011	1170	11	sweetbreads	sweetbread	NNS
10011	1170	12	and	and	CC
10011	1170	13	serve	serve	VB
10011	1170	14	with	with	IN
10011	1170	15	tomato	tomato	NN
10011	1170	16	-	-	HYPH
10011	1170	17	sauce	sauce	NN
10011	1170	18	.	.	.
10011	1171	1	30.--Polish	30.--polish	CD
10011	1171	2	Apple	Apple	NNP
10011	1171	3	Dumpling	Dumpling	NNP
10011	1171	4	.	.	.
10011	1172	1	Peel	peel	VB
10011	1172	2	and	and	CC
10011	1172	3	core	core	VB
10011	1172	4	the	the	DT
10011	1172	5	apples	apple	NNS
10011	1172	6	and	and	CC
10011	1172	7	fill	fill	VB
10011	1172	8	the	the	DT
10011	1172	9	space	space	NN
10011	1172	10	with	with	IN
10011	1172	11	currants	currant	NNS
10011	1172	12	.	.	.
10011	1173	1	Sprinkle	sprinkle	VB
10011	1173	2	with	with	IN
10011	1173	3	sugar	sugar	NN
10011	1173	4	,	,	,
10011	1173	5	cinnamon	cinnamon	NN
10011	1173	6	and	and	CC
10011	1173	7	grated	grate	VBD
10011	1173	8	lemon	lemon	NN
10011	1173	9	peel	peel	NN
10011	1173	10	,	,	,
10011	1173	11	and	and	CC
10011	1173	12	cover	cover	VB
10011	1173	13	each	each	DT
10011	1173	14	apple	apple	NN
10011	1173	15	with	with	IN
10011	1173	16	a	a	DT
10011	1173	17	rich	rich	JJ
10011	1173	18	pie	pie	NN
10011	1173	19	-	-	HYPH
10011	1173	20	paste	paste	NN
10011	1173	21	.	.	.
10011	1174	1	Lay	lay	VB
10011	1174	2	on	on	IN
10011	1174	3	a	a	DT
10011	1174	4	well	well	RB
10011	1174	5	-	-	HYPH
10011	1174	6	buttered	butter	VBN
10011	1174	7	pie	pie	NN
10011	1174	8	-	-	HYPH
10011	1174	9	dish	dish	NN
10011	1174	10	and	and	CC
10011	1174	11	let	let	VB
10011	1174	12	bake	bake	NN
10011	1174	13	until	until	IN
10011	1174	14	done	do	VBN
10011	1174	15	.	.	.
10011	1175	1	Serve	serve	VB
10011	1175	2	with	with	IN
10011	1175	3	wine	wine	NN
10011	1175	4	sauce	sauce	NN
10011	1175	5	.	.	.
10011	1176	1	31.--Swiss	31.--swiss	CD
10011	1176	2	Potato	Potato	NNP
10011	1176	3	Dumpling	Dumpling	NNP
10011	1176	4	.	.	.
10011	1177	1	Boil	Boil	NNP
10011	1177	2	6	6	CD
10011	1177	3	potatoes	potato	NNS
10011	1177	4	,	,	,
10011	1177	5	then	then	RB
10011	1177	6	grate	grate	VB
10011	1177	7	them	-PRON-	PRP
10011	1177	8	.	.	.
10011	1178	1	Mix	mix	VB
10011	1178	2	with	with	IN
10011	1178	3	2	2	CD
10011	1178	4	tablespoonfuls	tablespoonful	NNS
10011	1178	5	of	of	IN
10011	1178	6	flour	flour	NN
10011	1178	7	and	and	CC
10011	1178	8	2	2	CD
10011	1178	9	tablespoonfuls	tablespoonful	NNS
10011	1178	10	of	of	IN
10011	1178	11	butter	butter	NN
10011	1178	12	and	and	CC
10011	1178	13	3	3	CD
10011	1178	14	eggs	egg	NNS
10011	1178	15	.	.	.
10011	1179	1	Make	make	VB
10011	1179	2	into	into	IN
10011	1179	3	a	a	DT
10011	1179	4	soft	soft	JJ
10011	1179	5	dough	dough	NN
10011	1179	6	;	;	:
10011	1179	7	roll	roll	VB
10011	1179	8	out	out	RP
10011	1179	9	and	and	CC
10011	1179	10	then	then	RB
10011	1179	11	spread	spread	VB
10011	1179	12	with	with	IN
10011	1179	13	fried	fried	JJ
10011	1179	14	bread	bread	NN
10011	1179	15	-	-	HYPH
10011	1179	16	crumbs	crumb	NNS
10011	1179	17	.	.	.
10011	1180	1	Make	make	VB
10011	1180	2	into	into	IN
10011	1180	3	round	round	JJ
10011	1180	4	dumplings	dumpling	NNS
10011	1180	5	and	and	CC
10011	1180	6	let	let	VB
10011	1180	7	boil	boil	VB
10011	1180	8	twenty	twenty	CD
10011	1180	9	minutes	minute	NNS
10011	1180	10	.	.	.
10011	1181	1	Serve	serve	VB
10011	1181	2	hot	hot	JJ
10011	1181	3	with	with	IN
10011	1181	4	melted	melted	JJ
10011	1181	5	butter	butter	NN
10011	1181	6	poured	pour	VBN
10011	1181	7	over	over	RP
10011	1181	8	.	.	.
10011	1182	1	_	_	NNP
10011	1182	2	AUGUST	AUGUST	NNP
10011	1182	3	.	.	.
10011	1182	4	_	_	NNP
10011	1182	5	1.--German	1.--German	NNP
10011	1182	6	Pot	Pot	NNP
10011	1182	7	Roast	Roast	NNP
10011	1182	8	.	.	.
10011	1183	1	Take	take	VB
10011	1183	2	a	a	DT
10011	1183	3	5-pound	5-pound	CD
10011	1183	4	beef	beef	NN
10011	1183	5	roast	roast	NN
10011	1183	6	.	.	.
10011	1184	1	Rub	rub	VB
10011	1184	2	with	with	IN
10011	1184	3	salt	salt	NN
10011	1184	4	and	and	CC
10011	1184	5	black	black	JJ
10011	1184	6	pepper	pepper	NN
10011	1184	7	and	and	CC
10011	1184	8	paprica	paprica	NN
10011	1184	9	;	;	:
10011	1184	10	pour	pour	VB
10011	1184	11	over	over	IN
10011	1184	12	some	some	DT
10011	1184	13	boiling	boiling	NN
10011	1184	14	vinegar	vinegar	NN
10011	1184	15	;	;	,
10011	1184	16	add	add	VB
10011	1184	17	2	2	CD
10011	1184	18	bay	bay	NN
10011	1184	19	-	-	HYPH
10011	1184	20	leaves	leave	NNS
10011	1184	21	,	,	,
10011	1184	22	a	a	DT
10011	1184	23	few	few	JJ
10011	1184	24	peppercorns	peppercorn	NNS
10011	1184	25	and	and	CC
10011	1184	26	cloves	clove	NNS
10011	1184	27	.	.	.
10011	1185	1	Let	let	VB
10011	1185	2	stand	stand	VB
10011	1185	3	over	over	IN
10011	1185	4	night	night	NN
10011	1185	5	.	.	.
10011	1186	1	Heat	heat	NN
10011	1186	2	2	2	CD
10011	1186	3	tablespoonfuls	tablespoonful	NNS
10011	1186	4	of	of	IN
10011	1186	5	dripping	drip	VBG
10011	1186	6	in	in	IN
10011	1186	7	a	a	DT
10011	1186	8	saucepan	saucepan	NN
10011	1186	9	;	;	:
10011	1186	10	lay	lie	VBD
10011	1186	11	in	in	IN
10011	1186	12	the	the	DT
10011	1186	13	meat	meat	NN
10011	1186	14	with	with	IN
10011	1186	15	2	2	CD
10011	1186	16	sliced	sliced	JJ
10011	1186	17	onions	onion	NNS
10011	1186	18	.	.	.
10011	1187	1	Let	let	VB
10011	1187	2	stew	stew	NN
10011	1187	3	slowly	slowly	RB
10011	1187	4	with	with	IN
10011	1187	5	one	one	CD
10011	1187	6	cup	cup	NN
10011	1187	7	of	of	IN
10011	1187	8	water	water	NN
10011	1187	9	and	and	CC
10011	1187	10	1/2	1/2	CD
10011	1187	11	cup	cup	NN
10011	1187	12	of	of	IN
10011	1187	13	the	the	DT
10011	1187	14	spiced	spiced	JJ
10011	1187	15	vinegar	vinegar	NN
10011	1187	16	until	until	IN
10011	1187	17	tender	tender	NN
10011	1187	18	.	.	.
10011	1188	1	Thicken	Thicken	NNP
10011	1188	2	the	the	DT
10011	1188	3	sauce	sauce	NN
10011	1188	4	with	with	IN
10011	1188	5	flour	flour	NN
10011	1188	6	and	and	CC
10011	1188	7	serve	serve	VB
10011	1188	8	hot	hot	JJ
10011	1188	9	with	with	IN
10011	1188	10	potato	potato	NN
10011	1188	11	pancakes	pancake	NNS
10011	1188	12	.	.	.
10011	1189	1	2.--Scotch	2.--scotch	CD
10011	1189	2	Soup	Soup	NNP
10011	1189	3	.	.	.
10011	1190	1	Cut	cut	VB
10011	1190	2	a	a	DT
10011	1190	3	sheep	sheep	NN
10011	1190	4	's	's	POS
10011	1190	5	liver	liver	NN
10011	1190	6	into	into	IN
10011	1190	7	pieces	piece	NNS
10011	1190	8	and	and	CC
10011	1190	9	stew	stew	NN
10011	1190	10	with	with	IN
10011	1190	11	the	the	DT
10011	1190	12	sheep	sheep	NN
10011	1190	13	's	's	POS
10011	1190	14	head	head	NN
10011	1190	15	in	in	IN
10011	1190	16	4	4	CD
10011	1190	17	quarts	quart	NNS
10011	1190	18	of	of	IN
10011	1190	19	water	water	NN
10011	1190	20	.	.	.
10011	1191	1	Add	add	VB
10011	1191	2	sliced	slice	VBD
10011	1191	3	onions	onion	NNS
10011	1191	4	,	,	,
10011	1191	5	sliced	sliced	JJ
10011	1191	6	leeks	leek	NNS
10011	1191	7	,	,	,
10011	1191	8	carrots	carrot	NNS
10011	1191	9	,	,	,
10011	1191	10	turnips	turnip	NNS
10011	1191	11	,	,	,
10011	1191	12	parsley	parsley	NN
10011	1191	13	and	and	CC
10011	1191	14	thyme	thyme	NNS
10011	1191	15	,	,	,
10011	1191	16	salt	salt	NN
10011	1191	17	,	,	,
10011	1191	18	pepper	pepper	NN
10011	1191	19	and	and	CC
10011	1191	20	a	a	DT
10011	1191	21	few	few	JJ
10011	1191	22	cloves	clove	NNS
10011	1191	23	.	.	.
10011	1192	1	Let	let	VB
10011	1192	2	all	all	DT
10011	1192	3	cook	cook	VB
10011	1192	4	until	until	IN
10011	1192	5	tender	tender	NN
10011	1192	6	;	;	:
10011	1192	7	then	then	RB
10011	1192	8	strain	strain	VB
10011	1192	9	.	.	.
10011	1193	1	Let	let	VB
10011	1193	2	stand	stand	VB
10011	1193	3	until	until	IN
10011	1193	4	cool	cool	JJ
10011	1193	5	.	.	.
10011	1194	1	Skim	Skim	NNP
10011	1194	2	off	off	IN
10011	1194	3	the	the	DT
10011	1194	4	fat	fat	NN
10011	1194	5	;	;	:
10011	1194	6	heat	heat	NN
10011	1194	7	and	and	CC
10011	1194	8	mix	mix	VB
10011	1194	9	with	with	IN
10011	1194	10	flour	flour	NN
10011	1194	11	until	until	IN
10011	1194	12	brown	brown	JJ
10011	1194	13	;	;	:
10011	1194	14	let	let	VB
10011	1194	15	boil	boil	NN
10011	1194	16	.	.	.
10011	1195	1	Add	add	VB
10011	1195	2	a	a	DT
10011	1195	3	glass	glass	NN
10011	1195	4	of	of	IN
10011	1195	5	white	white	JJ
10011	1195	6	wine	wine	NN
10011	1195	7	.	.	.
10011	1196	1	Cook	cook	VB
10011	1196	2	all	all	DT
10011	1196	3	together	together	RB
10011	1196	4	and	and	CC
10011	1196	5	serve	serve	VB
10011	1196	6	hot	hot	JJ
10011	1196	7	.	.	.
10011	1197	1	3.--Spanish	3.--Spanish	NNP
10011	1197	2	Fried	Fried	NNP
10011	1197	3	Potatoes	Potatoes	NNPS
10011	1197	4	.	.	.
10011	1198	1	Peel	peel	VB
10011	1198	2	some	some	DT
10011	1198	3	new	new	JJ
10011	1198	4	potatoes	potato	NNS
10011	1198	5	and	and	CC
10011	1198	6	cook	cook	NN
10011	1198	7	until	until	IN
10011	1198	8	tender	tender	NN
10011	1198	9	.	.	.
10011	1199	1	Mix	mix	VB
10011	1199	2	some	some	DT
10011	1199	3	fine	fine	JJ
10011	1199	4	bread	bread	NN
10011	1199	5	-	-	HYPH
10011	1199	6	crumbs	crumb	NNS
10011	1199	7	with	with	IN
10011	1199	8	grated	grate	VBN
10011	1199	9	Parmesan	Parmesan	NNP
10011	1199	10	cheese	cheese	NN
10011	1199	11	and	and	CC
10011	1199	12	chopped	chop	VBD
10011	1199	13	parsley	parsley	NN
10011	1199	14	.	.	.
10011	1200	1	Beat	beat	NN
10011	1200	2	2	2	CD
10011	1200	3	eggs	egg	NNS
10011	1200	4	with	with	IN
10011	1200	5	salt	salt	NN
10011	1200	6	and	and	CC
10011	1200	7	pepper	pepper	NN
10011	1200	8	;	;	,
10011	1200	9	dip	dip	VB
10011	1200	10	each	each	DT
10011	1200	11	potato	potato	NN
10011	1200	12	in	in	IN
10011	1200	13	beaten	beat	VBN
10011	1200	14	egg	egg	NN
10011	1200	15	and	and	CC
10011	1200	16	roll	roll	NN
10011	1200	17	in	in	IN
10011	1200	18	the	the	DT
10011	1200	19	bread	bread	NN
10011	1200	20	-	-	HYPH
10011	1200	21	crumbs	crumb	NNS
10011	1200	22	.	.	.
10011	1201	1	Fry	fry	NN
10011	1201	2	in	in	IN
10011	1201	3	deep	deep	JJ
10011	1201	4	hot	hot	JJ
10011	1201	5	lard	lard	NN
10011	1201	6	until	until	IN
10011	1201	7	brown	brown	NNP
10011	1201	8	.	.	.
10011	1202	1	Serve	serve	VB
10011	1202	2	hot	hot	JJ
10011	1202	3	.	.	.
10011	1203	1	4.--French	4.--french	CD
10011	1203	2	Frozen	Frozen	NNP
10011	1203	3	Milk	Milk	NNP
10011	1203	4	Punch	Punch	NNP
10011	1203	5	.	.	.
10011	1204	1	Sweeten	sweeten	NN
10011	1204	2	1	1	CD
10011	1204	3	quart	quart	NN
10011	1204	4	of	of	IN
10011	1204	5	milk	milk	NN
10011	1204	6	with	with	IN
10011	1204	7	2	2	CD
10011	1204	8	cupfuls	cupful	NNS
10011	1204	9	of	of	IN
10011	1204	10	sugar	sugar	NN
10011	1204	11	;	;	:
10011	1204	12	let	let	VB
10011	1204	13	come	come	VB
10011	1204	14	to	to	IN
10011	1204	15	a	a	DT
10011	1204	16	boil	boil	NN
10011	1204	17	.	.	.
10011	1205	1	Remove	remove	VB
10011	1205	2	from	from	IN
10011	1205	3	the	the	DT
10011	1205	4	fire	fire	NN
10011	1205	5	and	and	CC
10011	1205	6	grate	grate	VB
10011	1205	7	in	in	RP
10011	1205	8	1/2	1/2	CD
10011	1205	9	nutmeg	nutmeg	NNS
10011	1205	10	.	.	.
10011	1206	1	When	when	WRB
10011	1206	2	cool	cool	JJ
10011	1206	3	,	,	,
10011	1206	4	freeze	freeze	VBP
10011	1206	5	until	until	IN
10011	1206	6	half	half	DT
10011	1206	7	frozen	freeze	VBN
10011	1206	8	;	;	:
10011	1206	9	then	then	RB
10011	1206	10	stir	stir	VB
10011	1206	11	in	in	IN
10011	1206	12	3	3	CD
10011	1206	13	cupfuls	cupful	NNS
10011	1206	14	of	of	IN
10011	1206	15	whipped	whip	VBN
10011	1206	16	cream	cream	NN
10011	1206	17	and	and	CC
10011	1206	18	freeze	freeze	VB
10011	1206	19	again	again	RB
10011	1206	20	.	.	.
10011	1207	1	Add	add	VB
10011	1207	2	1/2	1/2	CD
10011	1207	3	cup	cup	NN
10011	1207	4	of	of	IN
10011	1207	5	rum	rum	NN
10011	1207	6	and	and	CC
10011	1207	7	1	1	CD
10011	1207	8	cupful	cupful	NN
10011	1207	9	of	of	IN
10011	1207	10	French	french	JJ
10011	1207	11	brandy	brandy	NN
10011	1207	12	.	.	.
10011	1208	1	Let	let	VB
10011	1208	2	freeze	freeze	VB
10011	1208	3	until	until	IN
10011	1208	4	hard	hard	RB
10011	1208	5	and	and	CC
10011	1208	6	serve	serve	VB
10011	1208	7	.	.	.
10011	1209	1	5.--Bavarian	5.--Bavarian	NNP
10011	1209	2	Fruit	Fruit	NNP
10011	1209	3	Compote	Compote	NNP
10011	1209	4	.	.	.
10011	1210	1	Cook	cook	NN
10011	1210	2	2	2	CD
10011	1210	3	cups	cup	NNS
10011	1210	4	of	of	IN
10011	1210	5	water	water	NN
10011	1210	6	with	with	IN
10011	1210	7	1	1	CD
10011	1210	8	cup	cup	NN
10011	1210	9	of	of	IN
10011	1210	10	wine	wine	NN
10011	1210	11	.	.	.
10011	1211	1	Add	add	NN
10011	1211	2	1	1	CD
10011	1211	3	cup	cup	NN
10011	1211	4	of	of	IN
10011	1211	5	sugar	sugar	NN
10011	1211	6	and	and	CC
10011	1211	7	a	a	DT
10011	1211	8	pinch	pinch	NN
10011	1211	9	of	of	IN
10011	1211	10	cinnamon	cinnamon	NN
10011	1211	11	and	and	CC
10011	1211	12	some	some	DT
10011	1211	13	strawberries	strawberry	NNS
10011	1211	14	,	,	,
10011	1211	15	cherries	cherry	NNS
10011	1211	16	and	and	CC
10011	1211	17	blackberries	blackberry	NNS
10011	1211	18	.	.	.
10011	1212	1	Let	let	VB
10011	1212	2	simmer	simmer	NN
10011	1212	3	in	in	IN
10011	1212	4	the	the	DT
10011	1212	5	juice	juice	NN
10011	1212	6	until	until	IN
10011	1212	7	fruit	fruit	NN
10011	1212	8	is	be	VBZ
10011	1212	9	done	do	VBN
10011	1212	10	.	.	.
10011	1213	1	Put	put	VB
10011	1213	2	in	in	RP
10011	1213	3	a	a	DT
10011	1213	4	glass	glass	NN
10011	1213	5	dish	dish	NN
10011	1213	6	and	and	CC
10011	1213	7	pour	pour	VB
10011	1213	8	over	over	IN
10011	1213	9	the	the	DT
10011	1213	10	syrup	syrup	NN
10011	1213	11	.	.	.
10011	1214	1	Serve	serve	VB
10011	1214	2	cold	cold	NN
10011	1214	3	.	.	.
10011	1215	1	6.--Vienna	6.--Vienna	NNP
10011	1215	2	Rice	Rice	NNP
10011	1215	3	Custard	Custard	NNP
10011	1215	4	.	.	.
10011	1216	1	Boil	Boil	NNP
10011	1216	2	1/2	1/2	CD
10011	1216	3	cup	cup	NN
10011	1216	4	of	of	IN
10011	1216	5	rice	rice	NN
10011	1216	6	in	in	IN
10011	1216	7	1	1	CD
10011	1216	8	quart	quart	NN
10011	1216	9	of	of	IN
10011	1216	10	milk	milk	NN
10011	1216	11	;	;	:
10011	1216	12	add	add	VB
10011	1216	13	salt	salt	NN
10011	1216	14	to	to	IN
10011	1216	15	taste	taste	NN
10011	1216	16	;	;	:
10011	1216	17	boil	boil	VB
10011	1216	18	until	until	IN
10011	1216	19	very	very	RB
10011	1216	20	soft	soft	JJ
10011	1216	21	.	.	.
10011	1217	1	Beat	beat	VB
10011	1217	2	the	the	DT
10011	1217	3	yolks	yolk	NNS
10011	1217	4	of	of	IN
10011	1217	5	3	3	CD
10011	1217	6	eggs	egg	NNS
10011	1217	7	with	with	IN
10011	1217	8	4	4	CD
10011	1217	9	tablespoonfuls	tablespoonful	NNS
10011	1217	10	of	of	IN
10011	1217	11	sugar	sugar	NN
10011	1217	12	and	and	CC
10011	1217	13	stir	stir	VB
10011	1217	14	in	in	IN
10011	1217	15	the	the	DT
10011	1217	16	rice	rice	NN
10011	1217	17	.	.	.
10011	1218	1	Flavor	flavor	NN
10011	1218	2	with	with	IN
10011	1218	3	rose	rose	NN
10011	1218	4	-	-	HYPH
10011	1218	5	water	water	NN
10011	1218	6	and	and	CC
10011	1218	7	put	put	VBD
10011	1218	8	in	in	RP
10011	1218	9	a	a	DT
10011	1218	10	well	well	RB
10011	1218	11	-	-	HYPH
10011	1218	12	buttered	butter	VBN
10011	1218	13	pudding	pudding	NN
10011	1218	14	-	-	HYPH
10011	1218	15	dish	dish	NN
10011	1218	16	.	.	.
10011	1219	1	Beat	beat	VB
10011	1219	2	the	the	DT
10011	1219	3	whites	white	NNS
10011	1219	4	with	with	IN
10011	1219	5	pulverized	pulverized	JJ
10011	1219	6	sugar	sugar	NN
10011	1219	7	to	to	IN
10011	1219	8	a	a	DT
10011	1219	9	stiff	stiff	JJ
10011	1219	10	froth	froth	NN
10011	1219	11	;	;	:
10011	1219	12	spread	spread	VB
10011	1219	13	on	on	IN
10011	1219	14	the	the	DT
10011	1219	15	custard	custard	NN
10011	1219	16	and	and	CC
10011	1219	17	let	let	VB
10011	1219	18	bake	bake	NN
10011	1219	19	in	in	IN
10011	1219	20	the	the	DT
10011	1219	21	oven	oven	NN
10011	1219	22	until	until	IN
10011	1219	23	done	do	VBN
10011	1219	24	.	.	.
10011	1220	1	Serve	serve	VB
10011	1220	2	cold	cold	NN
10011	1220	3	.	.	.
10011	1221	1	7.--French	7.--french	CD
10011	1221	2	Fried	Fried	NNP
10011	1221	3	Cucumbers	Cucumbers	NNPS
10011	1221	4	.	.	.
10011	1222	1	Peel	peel	VB
10011	1222	2	the	the	DT
10011	1222	3	cucumbers	cucumber	NNS
10011	1222	4	and	and	CC
10011	1222	5	cut	cut	VBN
10011	1222	6	into	into	IN
10011	1222	7	inch	inch	NN
10011	1222	8	slices	slice	NNS
10011	1222	9	.	.	.
10011	1223	1	Sprinkle	sprinkle	VB
10011	1223	2	with	with	IN
10011	1223	3	salt	salt	NN
10011	1223	4	and	and	CC
10011	1223	5	pepper	pepper	NN
10011	1223	6	and	and	CC
10011	1223	7	dip	dip	NN
10011	1223	8	in	in	IN
10011	1223	9	beaten	beat	VBN
10011	1223	10	eggs	egg	NNS
10011	1223	11	and	and	CC
10011	1223	12	fine	fine	JJ
10011	1223	13	bread	bread	NN
10011	1223	14	-	-	HYPH
10011	1223	15	crumbs	crumb	NNS
10011	1223	16	.	.	.
10011	1224	1	Season	season	NN
10011	1224	2	with	with	IN
10011	1224	3	salt	salt	NN
10011	1224	4	and	and	CC
10011	1224	5	pepper	pepper	NN
10011	1224	6	and	and	CC
10011	1224	7	fry	fry	NN
10011	1224	8	in	in	IN
10011	1224	9	hot	hot	JJ
10011	1224	10	lard	lard	NN
10011	1224	11	until	until	IN
10011	1224	12	brown	brown	NNP
10011	1224	13	.	.	.
10011	1225	1	Serve	serve	VB
10011	1225	2	with	with	IN
10011	1225	3	tomato	tomato	NN
10011	1225	4	-	-	HYPH
10011	1225	5	sauce	sauce	NN
10011	1225	6	and	and	CC
10011	1225	7	veal	veal	NN
10011	1225	8	chops	chop	NNS
10011	1225	9	.	.	.
10011	1226	1	8.--German	8.--german	CD
10011	1226	2	Cherry	Cherry	NNP
10011	1226	3	Soup	Soup	NNP
10011	1226	4	.	.	.
10011	1227	1	Boil	Boil	NNP
10011	1227	2	1	1	CD
10011	1227	3	quart	quart	NN
10011	1227	4	of	of	IN
10011	1227	5	cherries	cherry	NNS
10011	1227	6	until	until	IN
10011	1227	7	soft	soft	JJ
10011	1227	8	;	;	:
10011	1227	9	sweeten	sweeten	RB
10011	1227	10	to	to	IN
10011	1227	11	taste	taste	NN
10011	1227	12	.	.	.
10011	1228	1	Add	add	VB
10011	1228	2	some	some	DT
10011	1228	3	grated	grate	VBN
10011	1228	4	lemon	lemon	NN
10011	1228	5	peel	peel	NN
10011	1228	6	,	,	,
10011	1228	7	some	some	DT
10011	1228	8	cinnamon	cinnamon	NN
10011	1228	9	,	,	,
10011	1228	10	1	1	CD
10011	1228	11	bottle	bottle	NN
10011	1228	12	of	of	IN
10011	1228	13	red	red	JJ
10011	1228	14	wine	wine	NN
10011	1228	15	and	and	CC
10011	1228	16	2	2	CD
10011	1228	17	bottles	bottle	NNS
10011	1228	18	of	of	IN
10011	1228	19	water	water	NN
10011	1228	20	.	.	.
10011	1229	1	Serve	serve	VB
10011	1229	2	ice	ice	NN
10011	1229	3	-	-	HYPH
10011	1229	4	cold	cold	JJ
10011	1229	5	with	with	IN
10011	1229	6	macaroons	macaroon	NNS
10011	1229	7	.	.	.
10011	1230	1	9.--Swiss	9.--swiss	CD
10011	1230	2	Pancakes	pancake	NNS
10011	1230	3	.	.	.
10011	1231	1	Peel	peel	VB
10011	1231	2	and	and	CC
10011	1231	3	grate	grate	VB
10011	1231	4	4	4	CD
10011	1231	5	raw	raw	JJ
10011	1231	6	potatoes	potato	NNS
10011	1231	7	;	;	:
10011	1231	8	mix	mix	VB
10011	1231	9	with	with	IN
10011	1231	10	1	1	CD
10011	1231	11	ounce	ounce	NN
10011	1231	12	of	of	IN
10011	1231	13	butter	butter	NN
10011	1231	14	,	,	,
10011	1231	15	1	1	CD
10011	1231	16	ounce	ounce	NN
10011	1231	17	of	of	IN
10011	1231	18	bread	bread	NN
10011	1231	19	-	-	HYPH
10011	1231	20	crumbs	crumb	NNS
10011	1231	21	,	,	,
10011	1231	22	1/4	1/4	CD
10011	1231	23	pint	pint	NN
10011	1231	24	of	of	IN
10011	1231	25	milk	milk	NN
10011	1231	26	,	,	,
10011	1231	27	1	1	CD
10011	1231	28	large	large	JJ
10011	1231	29	tablespoonful	tablespoonful	NN
10011	1231	30	of	of	IN
10011	1231	31	Swiss	swiss	JJ
10011	1231	32	cheese	cheese	NN
10011	1231	33	,	,	,
10011	1231	34	the	the	DT
10011	1231	35	yolks	yolk	NNS
10011	1231	36	of	of	IN
10011	1231	37	three	three	CD
10011	1231	38	eggs	egg	NNS
10011	1231	39	and	and	CC
10011	1231	40	the	the	DT
10011	1231	41	whites	white	NNS
10011	1231	42	beaten	beat	VBN
10011	1231	43	stiff	stiff	JJ
10011	1231	44	.	.	.
10011	1232	1	Season	season	NN
10011	1232	2	with	with	IN
10011	1232	3	salt	salt	NN
10011	1232	4	and	and	CC
10011	1232	5	pepper	pepper	NN
10011	1232	6	and	and	CC
10011	1232	7	mix	mix	VB
10011	1232	8	with	with	IN
10011	1232	9	1	1	CD
10011	1232	10	tablespoonful	tablespoonful	NN
10011	1232	11	of	of	IN
10011	1232	12	flour	flour	NN
10011	1232	13	to	to	IN
10011	1232	14	a	a	DT
10011	1232	15	smooth	smooth	JJ
10011	1232	16	batter	batter	NN
10011	1232	17	;	;	:
10011	1232	18	then	then	RB
10011	1232	19	fry	fry	VB
10011	1232	20	in	in	IN
10011	1232	21	hot	hot	JJ
10011	1232	22	lard	lard	NN
10011	1232	23	until	until	IN
10011	1232	24	brown	brown	NNP
10011	1232	25	.	.	.
10011	1233	1	Serve	serve	VB
10011	1233	2	hot	hot	JJ
10011	1233	3	.	.	.
10011	1234	1	10.--English	10.--English	NNP
10011	1234	2	Tarts	Tarts	NNP
10011	1234	3	.	.	.
10011	1235	1	Make	make	VB
10011	1235	2	a	a	DT
10011	1235	3	rich	rich	JJ
10011	1235	4	puff	puff	NN
10011	1235	5	paste	paste	NN
10011	1235	6	;	;	:
10011	1235	7	roll	roll	VB
10011	1235	8	out	out	RP
10011	1235	9	thin	thin	RB
10011	1235	10	and	and	CC
10011	1235	11	cut	cut	VBN
10011	1235	12	into	into	IN
10011	1235	13	squares	square	NNS
10011	1235	14	;	;	:
10011	1235	15	then	then	RB
10011	1235	16	fill	fill	VB
10011	1235	17	with	with	IN
10011	1235	18	fruit	fruit	NN
10011	1235	19	jam	jam	NNP
10011	1235	20	;	;	:
10011	1235	21	turn	turn	VB
10011	1235	22	over	over	RP
10011	1235	23	and	and	CC
10011	1235	24	pinch	pinch	VB
10011	1235	25	in	in	IN
10011	1235	26	the	the	DT
10011	1235	27	edges	edge	NNS
10011	1235	28	.	.	.
10011	1236	1	Drop	drop	VB
10011	1236	2	in	in	IN
10011	1236	3	a	a	DT
10011	1236	4	kettle	kettle	NN
10011	1236	5	of	of	IN
10011	1236	6	deep	deep	JJ
10011	1236	7	hot	hot	JJ
10011	1236	8	lard	lard	NN
10011	1236	9	and	and	CC
10011	1236	10	fry	fry	NN
10011	1236	11	until	until	IN
10011	1236	12	a	a	DT
10011	1236	13	delicate	delicate	JJ
10011	1236	14	brown	brown	NN
10011	1236	15	.	.	.
10011	1237	1	Sprinkle	sprinkle	VB
10011	1237	2	with	with	IN
10011	1237	3	pulverized	pulverized	JJ
10011	1237	4	sugar	sugar	NN
10011	1237	5	and	and	CC
10011	1237	6	serve	serve	VB
10011	1237	7	hot	hot	JJ
10011	1237	8	.	.	.
10011	1238	1	11.--Norwegian	11.--norwegian	CD
10011	1238	2	Rice	Rice	NNP
10011	1238	3	.	.	.
10011	1239	1	Cook	cook	NN
10011	1239	2	rice	rice	NN
10011	1239	3	until	until	IN
10011	1239	4	tender	tender	NN
10011	1239	5	;	;	:
10011	1239	6	then	then	RB
10011	1239	7	reheat	reheat	VB
10011	1239	8	in	in	IN
10011	1239	9	a	a	DT
10011	1239	10	well	well	RB
10011	1239	11	-	-	HYPH
10011	1239	12	seasoned	season	VBN
10011	1239	13	chicken	chicken	NN
10011	1239	14	stock	stock	NN
10011	1239	15	.	.	.
10011	1240	1	Put	put	VB
10011	1240	2	on	on	RP
10011	1240	3	a	a	DT
10011	1240	4	platter	platter	NN
10011	1240	5	;	;	:
10011	1240	6	sprinkle	sprinkle	VB
10011	1240	7	with	with	IN
10011	1240	8	chopped	chopped	JJ
10011	1240	9	chicken	chicken	NN
10011	1240	10	liver	liver	NN
10011	1240	11	,	,	,
10011	1240	12	scrambled	scramble	VBN
10011	1240	13	eggs	egg	NNS
10011	1240	14	and	and	CC
10011	1240	15	grated	grate	VBN
10011	1240	16	cheese	cheese	NN
10011	1240	17	and	and	CC
10011	1240	18	serve	serve	VB
10011	1240	19	at	at	IN
10011	1240	20	once	once	RB
10011	1240	21	.	.	.
10011	1241	1	12.--Spanish	12.--spanish	CD
10011	1241	2	Broiled	Broiled	NNP
10011	1241	3	Kidney	Kidney	NNP
10011	1241	4	.	.	.
10011	1242	1	Take	take	VB
10011	1242	2	a	a	DT
10011	1242	3	fresh	fresh	JJ
10011	1242	4	kidney	kidney	NN
10011	1242	5	;	;	:
10011	1242	6	clean	clean	JJ
10011	1242	7	and	and	CC
10011	1242	8	cut	cut	VBD
10011	1242	9	into	into	IN
10011	1242	10	thin	thin	JJ
10011	1242	11	slices	slice	NNS
10011	1242	12	;	;	:
10011	1242	13	run	run	VB
10011	1242	14	a	a	DT
10011	1242	15	skewer	skewer	NN
10011	1242	16	through	through	IN
10011	1242	17	them	-PRON-	PRP
10011	1242	18	to	to	TO
10011	1242	19	hold	hold	VB
10011	1242	20	them	-PRON-	PRP
10011	1242	21	together	together	RB
10011	1242	22	.	.	.
10011	1243	1	Sprinkle	sprinkle	VB
10011	1243	2	with	with	IN
10011	1243	3	salt	salt	NN
10011	1243	4	and	and	CC
10011	1243	5	pepper	pepper	NN
10011	1243	6	and	and	CC
10011	1243	7	brush	brush	NN
10011	1243	8	with	with	IN
10011	1243	9	butter	butter	NN
10011	1243	10	;	;	:
10011	1243	11	put	put	VBN
10011	1243	12	on	on	IN
10011	1243	13	a	a	DT
10011	1243	14	broiler	broiler	NN
10011	1243	15	and	and	CC
10011	1243	16	cook	cook	NN
10011	1243	17	for	for	IN
10011	1243	18	five	five	CD
10011	1243	19	minutes	minute	NNS
10011	1243	20	.	.	.
10011	1244	1	Then	then	RB
10011	1244	2	place	place	VB
10011	1244	3	on	on	IN
10011	1244	4	a	a	DT
10011	1244	5	platter	platter	NN
10011	1244	6	;	;	:
10011	1244	7	pour	pour	VB
10011	1244	8	over	over	IN
10011	1244	9	some	some	DT
10011	1244	10	lemon	lemon	NN
10011	1244	11	-	-	HYPH
10011	1244	12	juice	juice	NN
10011	1244	13	and	and	CC
10011	1244	14	hot	hot	JJ
10011	1244	15	butter	butter	NN
10011	1244	16	;	;	:
10011	1244	17	sprinkle	sprinkle	VB
10011	1244	18	with	with	IN
10011	1244	19	parsley	parsley	NN
10011	1244	20	and	and	CC
10011	1244	21	serve	serve	VB
10011	1244	22	at	at	IN
10011	1244	23	once	once	RB
10011	1244	24	.	.	.
10011	1245	1	13.--Egyptian	13.--egyptian	CD
10011	1245	2	Stuffed	Stuffed	NNP
10011	1245	3	Peppers	Peppers	NNPS
10011	1245	4	.	.	.
10011	1246	1	Cut	cut	VB
10011	1246	2	off	off	RP
10011	1246	3	the	the	DT
10011	1246	4	tops	top	NNS
10011	1246	5	and	and	CC
10011	1246	6	remove	remove	VB
10011	1246	7	the	the	DT
10011	1246	8	seeds	seed	NNS
10011	1246	9	from	from	IN
10011	1246	10	large	large	JJ
10011	1246	11	sweet	sweet	JJ
10011	1246	12	peppers	pepper	NNS
10011	1246	13	.	.	.
10011	1247	1	Stuff	stuff	NN
10011	1247	2	with	with	IN
10011	1247	3	chopped	chop	VBN
10011	1247	4	raw	raw	JJ
10011	1247	5	beef	beef	NN
10011	1247	6	highly	highly	RB
10011	1247	7	seasoned	season	VBN
10011	1247	8	,	,	,
10011	1247	9	and	and	CC
10011	1247	10	mix	mix	VB
10011	1247	11	with	with	IN
10011	1247	12	chopped	chopped	JJ
10011	1247	13	onion	onion	NN
10011	1247	14	,	,	,
10011	1247	15	parsley	parsley	NNP
10011	1247	16	,	,	,
10011	1247	17	tomato	tomato	NNP
10011	1247	18	,	,	,
10011	1247	19	a	a	DT
10011	1247	20	beaten	beat	VBN
10011	1247	21	egg	egg	NN
10011	1247	22	and	and	CC
10011	1247	23	2	2	CD
10011	1247	24	tablespoonfuls	tablespoonful	NNS
10011	1247	25	of	of	IN
10011	1247	26	chutney	chutney	NN
10011	1247	27	.	.	.
10011	1248	1	Put	put	VB
10011	1248	2	the	the	DT
10011	1248	3	stuffed	stuff	VBN
10011	1248	4	peppers	pepper	NNS
10011	1248	5	in	in	IN
10011	1248	6	a	a	DT
10011	1248	7	baking	baking	NN
10011	1248	8	-	-	HYPH
10011	1248	9	pan	pan	NN
10011	1248	10	with	with	IN
10011	1248	11	a	a	DT
10011	1248	12	little	little	JJ
10011	1248	13	hot	hot	JJ
10011	1248	14	water	water	NN
10011	1248	15	;	;	:
10011	1248	16	sprinkle	sprinkle	VB
10011	1248	17	with	with	IN
10011	1248	18	bits	bit	NNS
10011	1248	19	of	of	IN
10011	1248	20	butter	butter	NN
10011	1248	21	and	and	CC
10011	1248	22	let	let	VB
10011	1248	23	bake	bake	VB
10011	1248	24	three	three	CD
10011	1248	25	-	-	HYPH
10011	1248	26	quarters	quarter	NNS
10011	1248	27	of	of	IN
10011	1248	28	an	an	DT
10011	1248	29	hour	hour	NN
10011	1248	30	.	.	.
10011	1249	1	Serve	serve	VB
10011	1249	2	.	.	.
10011	1250	1	Garnish	garnish	VB
10011	1250	2	with	with	IN
10011	1250	3	cucumber	cucumber	NN
10011	1250	4	salad	salad	NN
10011	1250	5	.	.	.
10011	1251	1	14.--English	14.--english	CD
10011	1251	2	Tea	Tea	NNP
10011	1251	3	Cakes	Cakes	NNPS
10011	1251	4	.	.	.
10011	1252	1	Beat	beat	VB
10011	1252	2	1/4	1/4	CD
10011	1252	3	pound	pound	NN
10011	1252	4	of	of	IN
10011	1252	5	butter	butter	NN
10011	1252	6	with	with	IN
10011	1252	7	1/4	1/4	CD
10011	1252	8	pound	pound	NN
10011	1252	9	of	of	IN
10011	1252	10	sugar	sugar	NN
10011	1252	11	to	to	IN
10011	1252	12	a	a	DT
10011	1252	13	cream	cream	NN
10011	1252	14	.	.	.
10011	1253	1	Add	add	VB
10011	1253	2	1	1	CD
10011	1253	3	egg	egg	NN
10011	1253	4	and	and	CC
10011	1253	5	1	1	CD
10011	1253	6	teaspoonful	teaspoonful	JJ
10011	1253	7	each	each	DT
10011	1253	8	of	of	IN
10011	1253	9	cinnamon	cinnamon	NN
10011	1253	10	and	and	CC
10011	1253	11	mace	mace	NN
10011	1253	12	.	.	.
10011	1254	1	Mix	mix	VB
10011	1254	2	with	with	IN
10011	1254	3	6	6	CD
10011	1254	4	ounces	ounce	NNS
10011	1254	5	of	of	IN
10011	1254	6	sifted	sift	VBN
10011	1254	7	flour	flour	NN
10011	1254	8	,	,	,
10011	1254	9	a	a	DT
10011	1254	10	pinch	pinch	NN
10011	1254	11	of	of	IN
10011	1254	12	salt	salt	NN
10011	1254	13	and	and	CC
10011	1254	14	milk	milk	NN
10011	1254	15	enough	enough	JJ
10011	1254	16	to	to	TO
10011	1254	17	make	make	VB
10011	1254	18	a	a	DT
10011	1254	19	stiff	stiff	JJ
10011	1254	20	dough	dough	NN
10011	1254	21	;	;	:
10011	1254	22	then	then	RB
10011	1254	23	roll	roll	VB
10011	1254	24	out	out	RP
10011	1254	25	very	very	RB
10011	1254	26	thin	thin	JJ
10011	1254	27	.	.	.
10011	1255	1	Cut	cut	VB
10011	1255	2	into	into	IN
10011	1255	3	round	round	JJ
10011	1255	4	cakes	cake	NNS
10011	1255	5	and	and	CC
10011	1255	6	bake	bake	NN
10011	1255	7	in	in	RP
10011	1255	8	a	a	DT
10011	1255	9	quick	quick	JJ
10011	1255	10	oven	oven	NN
10011	1255	11	until	until	IN
10011	1255	12	done	do	VBN
10011	1255	13	.	.	.
10011	1256	1	15.--Bavarian	15.--bavarian	CD
10011	1256	2	Cheese	Cheese	NNP
10011	1256	3	Cake	Cake	NNP
10011	1256	4	.	.	.
10011	1257	1	Make	make	VB
10011	1257	2	a	a	DT
10011	1257	3	rich	rich	JJ
10011	1257	4	biscuit	biscuit	NN
10011	1257	5	dough	dough	NN
10011	1257	6	;	;	:
10011	1257	7	roll	roll	VB
10011	1257	8	out	out	RP
10011	1257	9	and	and	CC
10011	1257	10	place	place	VB
10011	1257	11	on	on	IN
10011	1257	12	a	a	DT
10011	1257	13	well	well	RB
10011	1257	14	-	-	HYPH
10011	1257	15	buttered	butter	VBN
10011	1257	16	pie	pie	NN
10011	1257	17	-	-	HYPH
10011	1257	18	dish	dish	NN
10011	1257	19	.	.	.
10011	1258	1	Then	then	RB
10011	1258	2	mix	mix	VB
10011	1258	3	1/2	1/2	CD
10011	1258	4	pound	pound	NN
10011	1258	5	of	of	IN
10011	1258	6	cottage	cottage	NN
10011	1258	7	cheese	cheese	NN
10011	1258	8	with	with	IN
10011	1258	9	a	a	DT
10011	1258	10	pinch	pinch	NN
10011	1258	11	of	of	IN
10011	1258	12	salt	salt	NN
10011	1258	13	,	,	,
10011	1258	14	1/4	1/4	CD
10011	1258	15	cup	cup	NN
10011	1258	16	of	of	IN
10011	1258	17	melted	melted	JJ
10011	1258	18	butter	butter	NN
10011	1258	19	,	,	,
10011	1258	20	1/2	1/2	CD
10011	1258	21	cup	cup	NN
10011	1258	22	of	of	IN
10011	1258	23	sugar	sugar	NN
10011	1258	24	,	,	,
10011	1258	25	1/2	1/2	CD
10011	1258	26	lemon	lemon	NN
10011	1258	27	grated	grate	VBN
10011	1258	28	,	,	,
10011	1258	29	2	2	CD
10011	1258	30	yolks	yolk	NNS
10011	1258	31	of	of	IN
10011	1258	32	eggs	egg	NNS
10011	1258	33	and	and	CC
10011	1258	34	1/2	1/2	CD
10011	1258	35	cup	cup	NN
10011	1258	36	of	of	IN
10011	1258	37	currants	currant	NNS
10011	1258	38	;	;	:
10011	1258	39	add	add	VB
10011	1258	40	the	the	DT
10011	1258	41	whites	white	NNS
10011	1258	42	beaten	beat	VBN
10011	1258	43	stiff	stiff	JJ
10011	1258	44	.	.	.
10011	1259	1	Fill	fill	VB
10011	1259	2	the	the	DT
10011	1259	3	pie	pie	NN
10011	1259	4	with	with	IN
10011	1259	5	the	the	DT
10011	1259	6	cheese	cheese	NN
10011	1259	7	.	.	.
10011	1260	1	Serve	serve	VB
10011	1260	2	hot	hot	JJ
10011	1260	3	or	or	CC
10011	1260	4	cold	cold	JJ
10011	1260	5	with	with	IN
10011	1260	6	coffee	coffee	NN
10011	1260	7	.	.	.
10011	1261	1	16.--Spanish	16.--spanish	CD
10011	1261	2	Chicken	Chicken	NNP
10011	1261	3	.	.	.
10011	1262	1	Cut	cut	VB
10011	1262	2	a	a	DT
10011	1262	3	spring	spring	NN
10011	1262	4	chicken	chicken	NN
10011	1262	5	into	into	IN
10011	1262	6	pieces	piece	NNS
10011	1262	7	at	at	IN
10011	1262	8	the	the	DT
10011	1262	9	joints	joint	NNS
10011	1262	10	;	;	:
10011	1262	11	season	season	NN
10011	1262	12	with	with	IN
10011	1262	13	salt	salt	NN
10011	1262	14	and	and	CC
10011	1262	15	pepper	pepper	NN
10011	1262	16	and	and	CC
10011	1262	17	fry	fry	NN
10011	1262	18	until	until	IN
10011	1262	19	brown	brown	NNP
10011	1262	20	.	.	.
10011	1263	1	Remove	remove	VB
10011	1263	2	the	the	DT
10011	1263	3	chicken	chicken	NN
10011	1263	4	;	;	:
10011	1263	5	add	add	VB
10011	1263	6	1	1	CD
10011	1263	7	onion	onion	NN
10011	1263	8	,	,	,
10011	1263	9	2	2	CD
10011	1263	10	cloves	clove	NNS
10011	1263	11	of	of	IN
10011	1263	12	garlic	garlic	NN
10011	1263	13	chopped	chop	VBN
10011	1263	14	and	and	CC
10011	1263	15	1	1	CD
10011	1263	16	cup	cup	NN
10011	1263	17	of	of	IN
10011	1263	18	tomato	tomato	NN
10011	1263	19	-	-	HYPH
10011	1263	20	sauce	sauce	NN
10011	1263	21	.	.	.
10011	1264	1	Cover	cover	VB
10011	1264	2	and	and	CC
10011	1264	3	let	let	VB
10011	1264	4	simmer	simmer	NN
10011	1264	5	;	;	:
10011	1264	6	then	then	RB
10011	1264	7	add	add	VB
10011	1264	8	the	the	DT
10011	1264	9	chicken	chicken	NN
10011	1264	10	with	with	IN
10011	1264	11	1	1	CD
10011	1264	12	glass	glass	NN
10011	1264	13	of	of	IN
10011	1264	14	sherry	sherry	NN
10011	1264	15	wine	wine	NN
10011	1264	16	.	.	.
10011	1265	1	Cook	cook	VB
10011	1265	2	ten	ten	CD
10011	1265	3	minutes	minute	NNS
10011	1265	4	.	.	.
10011	1266	1	Serve	serve	VB
10011	1266	2	hot	hot	JJ
10011	1266	3	with	with	IN
10011	1266	4	boiled	boil	VBN
10011	1266	5	rice	rice	NN
10011	1266	6	.	.	.
10011	1267	1	17.--Polish	17.--polish	CD
10011	1267	2	Shrimp	Shrimp	NNP
10011	1267	3	Salad	Salad	NNP
10011	1267	4	.	.	.
10011	1268	1	Drain	drain	NN
10011	1268	2	1	1	CD
10011	1268	3	cup	cup	NN
10011	1268	4	of	of	IN
10011	1268	5	shrimps	shrimp	NNS
10011	1268	6	and	and	CC
10011	1268	7	1	1	CD
10011	1268	8	can	can	NN
10011	1268	9	of	of	IN
10011	1268	10	sardines	sardine	NNS
10011	1268	11	;	;	,
10011	1268	12	cut	cut	VBN
10011	1268	13	into	into	IN
10011	1268	14	small	small	JJ
10011	1268	15	pieces	piece	NNS
10011	1268	16	.	.	.
10011	1269	1	Add	add	VB
10011	1269	2	2	2	CD
10011	1269	3	hard	hard	RB
10011	1269	4	-	-	HYPH
10011	1269	5	boiled	boil	VBN
10011	1269	6	eggs	egg	NNS
10011	1269	7	,	,	,
10011	1269	8	1	1	CD
10011	1269	9	small	small	JJ
10011	1269	10	onion	onion	NN
10011	1269	11	,	,	,
10011	1269	12	a	a	DT
10011	1269	13	few	few	JJ
10011	1269	14	capers	caper	NNS
10011	1269	15	and	and	CC
10011	1269	16	gherkins	gherkin	NNS
10011	1269	17	chopped	chop	VBD
10011	1269	18	fine	fine	JJ
10011	1269	19	and	and	CC
10011	1269	20	chopped	chop	VBD
10011	1269	21	parsley	parsley	NN
10011	1269	22	.	.	.
10011	1270	1	Mix	mix	VB
10011	1270	2	with	with	IN
10011	1270	3	1/4	1/4	CD
10011	1270	4	cup	cup	NN
10011	1270	5	of	of	IN
10011	1270	6	vinegar	vinegar	NN
10011	1270	7	.	.	.
10011	1271	1	Line	line	VB
10011	1271	2	the	the	DT
10011	1271	3	salad	salad	NN
10011	1271	4	bowl	bowl	NN
10011	1271	5	with	with	IN
10011	1271	6	the	the	DT
10011	1271	7	crisp	crisp	JJ
10011	1271	8	lettuce	lettuce	NN
10011	1271	9	leaves	leave	NNS
10011	1271	10	.	.	.
10011	1272	1	Add	add	VB
10011	1272	2	the	the	DT
10011	1272	3	salad	salad	NN
10011	1272	4	and	and	CC
10011	1272	5	pour	pour	VB
10011	1272	6	over	over	IN
10011	1272	7	a	a	DT
10011	1272	8	mayonnaise	mayonnaise	NN
10011	1272	9	dressing	dress	VBG
10011	1272	10	and	and	CC
10011	1272	11	serve	serve	VB
10011	1272	12	.	.	.
10011	1273	1	18.--Dutch	18.--dutch	CD
10011	1273	2	Apple	Apple	NNP
10011	1273	3	Pudding	Pudding	NNP
10011	1273	4	.	.	.
10011	1274	1	Peel	peel	NN
10011	1274	2	and	and	CC
10011	1274	3	chop	chop	NN
10011	1274	4	apples	apple	NNS
10011	1274	5	;	;	:
10011	1274	6	mix	mix	VBP
10011	1274	7	with	with	IN
10011	1274	8	1/2	1/2	CD
10011	1274	9	cup	cup	NN
10011	1274	10	of	of	IN
10011	1274	11	nuts	nut	NNS
10011	1274	12	,	,	,
10011	1274	13	raisins	raisin	NNS
10011	1274	14	,	,	,
10011	1274	15	the	the	DT
10011	1274	16	juice	juice	NN
10011	1274	17	and	and	CC
10011	1274	18	rind	rind	NN
10011	1274	19	of	of	IN
10011	1274	20	1/2	1/2	CD
10011	1274	21	lemon	lemon	NN
10011	1274	22	and	and	CC
10011	1274	23	1	1	CD
10011	1274	24	tablespoonful	tablespoonful	JJ
10011	1274	25	of	of	IN
10011	1274	26	brandy	brandy	NN
10011	1274	27	.	.	.
10011	1275	1	Then	then	RB
10011	1275	2	add	add	VB
10011	1275	3	the	the	DT
10011	1275	4	yolks	yolk	NNS
10011	1275	5	of	of	IN
10011	1275	6	4	4	CD
10011	1275	7	eggs	egg	NNS
10011	1275	8	and	and	CC
10011	1275	9	the	the	DT
10011	1275	10	whites	white	NNS
10011	1275	11	beaten	beat	VBN
10011	1275	12	to	to	IN
10011	1275	13	a	a	DT
10011	1275	14	stiff	stiff	JJ
10011	1275	15	froth	froth	NN
10011	1275	16	.	.	.
10011	1276	1	Let	let	VB
10011	1276	2	bake	bake	NN
10011	1276	3	in	in	IN
10011	1276	4	a	a	DT
10011	1276	5	moderate	moderate	JJ
10011	1276	6	oven	oven	NN
10011	1276	7	until	until	IN
10011	1276	8	done	do	VBN
10011	1276	9	.	.	.
10011	1277	1	Serve	serve	VB
10011	1277	2	cold	cold	NN
10011	1277	3	.	.	.
10011	1278	1	19.--Bavarian	19.--bavarian	CD
10011	1278	2	Potatoes	Potatoes	NNP
10011	1278	3	.	.	.
10011	1279	1	Peel	peel	VB
10011	1279	2	and	and	CC
10011	1279	3	cook	cook	VB
10011	1279	4	some	some	DT
10011	1279	5	new	new	JJ
10011	1279	6	potatoes	potato	NNS
10011	1279	7	with	with	IN
10011	1279	8	1	1	CD
10011	1279	9	sliced	sliced	JJ
10011	1279	10	onion	onion	NN
10011	1279	11	,	,	,
10011	1279	12	salt	salt	NN
10011	1279	13	and	and	CC
10011	1279	14	pepper	pepper	NN
10011	1279	15	,	,	,
10011	1279	16	until	until	IN
10011	1279	17	tender	tender	NN
10011	1279	18	.	.	.
10011	1280	1	Then	then	RB
10011	1280	2	brown	brown	NNP
10011	1280	3	1	1	CD
10011	1280	4	tablespoonful	tablespoonful	NN
10011	1280	5	of	of	IN
10011	1280	6	flour	flour	NN
10011	1280	7	in	in	IN
10011	1280	8	2	2	CD
10011	1280	9	teaspoonfuls	teaspoonful	NNS
10011	1280	10	of	of	IN
10011	1280	11	butter	butter	NN
10011	1280	12	;	;	:
10011	1280	13	add	add	VB
10011	1280	14	1/2	1/2	CD
10011	1280	15	cup	cup	NN
10011	1280	16	of	of	IN
10011	1280	17	water	water	NN
10011	1280	18	;	;	:
10011	1280	19	let	let	VB
10011	1280	20	boil	boil	VB
10011	1280	21	well	well	RB
10011	1280	22	with	with	IN
10011	1280	23	some	some	DT
10011	1280	24	chopped	chop	VBN
10011	1280	25	parsley	parsley	NN
10011	1280	26	,	,	,
10011	1280	27	salt	salt	NN
10011	1280	28	and	and	CC
10011	1280	29	pepper	pepper	NN
10011	1280	30	;	;	:
10011	1280	31	then	then	RB
10011	1280	32	add	add	VB
10011	1280	33	the	the	DT
10011	1280	34	potatoes	potato	NNS
10011	1280	35	and	and	CC
10011	1280	36	let	let	VB
10011	1280	37	simmer	simmer	NN
10011	1280	38	five	five	CD
10011	1280	39	minutes	minute	NNS
10011	1280	40	.	.	.
10011	1281	1	Serve	serve	VB
10011	1281	2	hot	hot	JJ
10011	1281	3	.	.	.
10011	1282	1	20.--Spanish	20.--spanish	CD
10011	1282	2	Steak	Steak	NNP
10011	1282	3	Roll	Roll	NNP
10011	1282	4	.	.	.
10011	1283	1	Cut	cut	VB
10011	1283	2	thin	thin	JJ
10011	1283	3	slices	slice	NNS
10011	1283	4	from	from	IN
10011	1283	5	the	the	DT
10011	1283	6	round	round	JJ
10011	1283	7	steak	steak	NN
10011	1283	8	;	;	:
10011	1283	9	then	then	RB
10011	1283	10	chop	chop	VB
10011	1283	11	1	1	CD
10011	1283	12	onion	onion	NN
10011	1283	13	,	,	,
10011	1283	14	2	2	CD
10011	1283	15	tomatoes	tomato	NNS
10011	1283	16	,	,	,
10011	1283	17	some	some	DT
10011	1283	18	celery	celery	NN
10011	1283	19	,	,	,
10011	1283	20	parsley	parsley	NN
10011	1283	21	and	and	CC
10011	1283	22	2	2	CD
10011	1283	23	hard	hard	RB
10011	1283	24	-	-	HYPH
10011	1283	25	boiled	boil	VBN
10011	1283	26	eggs	egg	NNS
10011	1283	27	and	and	CC
10011	1283	28	season	season	NN
10011	1283	29	with	with	IN
10011	1283	30	salt	salt	NN
10011	1283	31	and	and	CC
10011	1283	32	pepper	pepper	NN
10011	1283	33	.	.	.
10011	1284	1	Mix	mix	VB
10011	1284	2	with	with	IN
10011	1284	3	butter	butter	NN
10011	1284	4	and	and	CC
10011	1284	5	fine	fine	JJ
10011	1284	6	bread	bread	NN
10011	1284	7	-	-	HYPH
10011	1284	8	crumbs	crumb	NNS
10011	1284	9	;	;	:
10011	1284	10	then	then	RB
10011	1284	11	spread	spread	VB
10011	1284	12	the	the	DT
10011	1284	13	mixture	mixture	NN
10011	1284	14	on	on	IN
10011	1284	15	the	the	DT
10011	1284	16	steak	steak	NN
10011	1284	17	,	,	,
10011	1284	18	and	and	CC
10011	1284	19	roll	roll	VB
10011	1284	20	up	up	RP
10011	1284	21	.	.	.
10011	1285	1	Sprinkle	sprinkle	VB
10011	1285	2	with	with	IN
10011	1285	3	flour	flour	NN
10011	1285	4	;	;	:
10011	1285	5	lay	lie	VBD
10011	1285	6	closely	closely	RB
10011	1285	7	in	in	IN
10011	1285	8	a	a	DT
10011	1285	9	pan	pan	NN
10011	1285	10	of	of	IN
10011	1285	11	hot	hot	JJ
10011	1285	12	dripping	dripping	NN
10011	1285	13	;	;	:
10011	1285	14	cover	cover	VB
10011	1285	15	and	and	CC
10011	1285	16	let	let	VB
10011	1285	17	simmer	simmer	NN
10011	1285	18	until	until	IN
10011	1285	19	tender	tender	NN
10011	1285	20	.	.	.
10011	1286	1	Serve	serve	VB
10011	1286	2	hot	hot	JJ
10011	1286	3	,	,	,
10011	1286	4	garnished	garnish	VBN
10011	1286	5	with	with	IN
10011	1286	6	olives	olive	NNS
10011	1286	7	and	and	CC
10011	1286	8	parsley	parsley	NN
10011	1286	9	.	.	.
10011	1287	1	21.--Oriental	21.--oriental	CD
10011	1287	2	Cabbage	cabbage	NN
10011	1287	3	.	.	.
10011	1288	1	Chop	chop	VB
10011	1288	2	a	a	DT
10011	1288	3	small	small	JJ
10011	1288	4	head	head	NN
10011	1288	5	of	of	IN
10011	1288	6	cabbage	cabbage	NN
10011	1288	7	,	,	,
10011	1288	8	then	then	RB
10011	1288	9	fry	fry	NN
10011	1288	10	1	1	CD
10011	1288	11	onion	onion	NN
10011	1288	12	and	and	CC
10011	1288	13	2	2	CD
10011	1288	14	sour	sour	JJ
10011	1288	15	apples	apple	NNS
10011	1288	16	sliced	slice	VBN
10011	1288	17	thin	thin	JJ
10011	1288	18	.	.	.
10011	1289	1	Add	add	VB
10011	1289	2	the	the	DT
10011	1289	3	chopped	chop	VBN
10011	1289	4	cabbage	cabbage	NN
10011	1289	5	,	,	,
10011	1289	6	1/2	1/2	CD
10011	1289	7	cup	cup	NN
10011	1289	8	of	of	IN
10011	1289	9	stock	stock	NN
10011	1289	10	and	and	CC
10011	1289	11	the	the	DT
10011	1289	12	juice	juice	NN
10011	1289	13	of	of	IN
10011	1289	14	1/2	1/2	CD
10011	1289	15	lemon	lemon	NN
10011	1289	16	;	;	:
10011	1289	17	sprinkle	sprinkle	VB
10011	1289	18	with	with	IN
10011	1289	19	salt	salt	NN
10011	1289	20	and	and	CC
10011	1289	21	cayenne	cayenne	NN
10011	1289	22	pepper	pepper	NN
10011	1289	23	;	;	:
10011	1289	24	add	add	VB
10011	1289	25	1/2	1/2	CD
10011	1289	26	teaspoonful	teaspoonful	JJ
10011	1289	27	of	of	IN
10011	1289	28	curry	curry	NN
10011	1289	29	-	-	HYPH
10011	1289	30	powder	powder	NN
10011	1289	31	.	.	.
10011	1290	1	Cover	cover	VB
10011	1290	2	and	and	CC
10011	1290	3	let	let	VB
10011	1290	4	all	all	DT
10011	1290	5	simmer	simmer	VB
10011	1290	6	until	until	IN
10011	1290	7	tender	tender	NN
10011	1290	8	.	.	.
10011	1291	1	Serve	serve	VB
10011	1291	2	very	very	RB
10011	1291	3	hot	hot	JJ
10011	1291	4	on	on	IN
10011	1291	5	a	a	DT
10011	1291	6	border	border	NN
10011	1291	7	of	of	IN
10011	1291	8	boiled	boil	VBN
10011	1291	9	rice	rice	NN
10011	1291	10	.	.	.
10011	1292	1	22.--Dutch	22.--dutch	CD
10011	1292	2	Salad	salad	NN
10011	1292	3	.	.	.
10011	1293	1	Soak	Soak	NNP
10011	1293	2	3	3	CD
10011	1293	3	Dutch	dutch	JJ
10011	1293	4	herrings	herring	NNS
10011	1293	5	in	in	IN
10011	1293	6	milk	milk	NN
10011	1293	7	;	;	:
10011	1293	8	then	then	RB
10011	1293	9	cut	cut	VB
10011	1293	10	off	off	RP
10011	1293	11	the	the	DT
10011	1293	12	heads	head	NNS
10011	1293	13	and	and	CC
10011	1293	14	tails	tail	NNS
10011	1293	15	and	and	CC
10011	1293	16	cut	cut	VB
10011	1293	17	herrings	herring	NNS
10011	1293	18	into	into	IN
10011	1293	19	one	one	CD
10011	1293	20	-	-	HYPH
10011	1293	21	half	half	NN
10011	1293	22	inch	inch	NN
10011	1293	23	pieces	piece	NNS
10011	1293	24	.	.	.
10011	1294	1	Add	add	NN
10011	1294	2	2	2	CD
10011	1294	3	apples	apple	NNS
10011	1294	4	cut	cut	VBN
10011	1294	5	fine	fine	JJ
10011	1294	6	,	,	,
10011	1294	7	2	2	CD
10011	1294	8	hard	hard	RB
10011	1294	9	-	-	HYPH
10011	1294	10	boiled	boil	VBN
10011	1294	11	eggs	egg	NNS
10011	1294	12	sliced	slice	VBN
10011	1294	13	thin	thin	JJ
10011	1294	14	,	,	,
10011	1294	15	some	some	DT
10011	1294	16	cooked	cook	VBN
10011	1294	17	beets	beet	NNS
10011	1294	18	cut	cut	VBD
10011	1294	19	fine	fine	RB
10011	1294	20	,	,	,
10011	1294	21	some	some	DT
10011	1294	22	celery	celery	JJ
10011	1294	23	and	and	CC
10011	1294	24	green	green	JJ
10011	1294	25	onions	onion	NNS
10011	1294	26	cut	cut	VBD
10011	1294	27	into	into	IN
10011	1294	28	very	very	RB
10011	1294	29	small	small	JJ
10011	1294	30	pieces	piece	NNS
10011	1294	31	.	.	.
10011	1295	1	Season	season	NN
10011	1295	2	and	and	CC
10011	1295	3	mix	mix	VB
10011	1295	4	together	together	RB
10011	1295	5	.	.	.
10011	1296	1	Pour	pour	VB
10011	1296	2	over	over	IN
10011	1296	3	some	some	DT
10011	1296	4	vinaigrette	vinaigrette	NN
10011	1296	5	sauce	sauce	NN
10011	1296	6	,	,	,
10011	1296	7	and	and	CC
10011	1296	8	sprinkle	sprinkle	VB
10011	1296	9	with	with	IN
10011	1296	10	chopped	chopped	JJ
10011	1296	11	gherkins	gherkin	NNS
10011	1296	12	.	.	.
10011	1297	1	23.--Greek	23.--greek	CD
10011	1297	2	Cucumbers	Cucumbers	NNPS
10011	1297	3	.	.	.
10011	1298	1	Peel	peel	VB
10011	1298	2	large	large	JJ
10011	1298	3	cucumbers	cucumber	NNS
10011	1298	4	;	;	,
10011	1298	5	cut	cut	VBD
10011	1298	6	off	off	RP
10011	1298	7	the	the	DT
10011	1298	8	ends	end	NNS
10011	1298	9	;	;	:
10011	1298	10	scoop	scoop	VB
10011	1298	11	out	out	RP
10011	1298	12	the	the	DT
10011	1298	13	seeds	seed	NNS
10011	1298	14	;	;	:
10011	1298	15	sprinkle	sprinkle	VB
10011	1298	16	with	with	IN
10011	1298	17	salt	salt	NN
10011	1298	18	.	.	.
10011	1299	1	Then	then	RB
10011	1299	2	mix	mix	VB
10011	1299	3	boiled	boil	VBN
10011	1299	4	rice	rice	NN
10011	1299	5	with	with	IN
10011	1299	6	some	some	DT
10011	1299	7	chopped	chop	VBN
10011	1299	8	green	green	JJ
10011	1299	9	onions	onion	NNS
10011	1299	10	and	and	CC
10011	1299	11	stuff	stuff	VB
10011	1299	12	the	the	DT
10011	1299	13	cucumbers	cucumber	NNS
10011	1299	14	.	.	.
10011	1300	1	Lay	lay	VB
10011	1300	2	the	the	DT
10011	1300	3	cucumbers	cucumber	NNS
10011	1300	4	in	in	IN
10011	1300	5	a	a	DT
10011	1300	6	stew	stew	NN
10011	1300	7	-	-	HYPH
10011	1300	8	pan	pan	NN
10011	1300	9	;	;	:
10011	1300	10	pour	pour	VB
10011	1300	11	over	over	IN
10011	1300	12	1	1	CD
10011	1300	13	cup	cup	NN
10011	1300	14	of	of	IN
10011	1300	15	stock	stock	NN
10011	1300	16	and	and	CC
10011	1300	17	the	the	DT
10011	1300	18	juice	juice	NN
10011	1300	19	of	of	IN
10011	1300	20	a	a	DT
10011	1300	21	lemon	lemon	NN
10011	1300	22	;	;	:
10011	1300	23	add	add	VB
10011	1300	24	1	1	CD
10011	1300	25	tablespoonful	tablespoonful	NN
10011	1300	26	of	of	IN
10011	1300	27	butter	butter	NN
10011	1300	28	,	,	,
10011	1300	29	and	and	CC
10011	1300	30	let	let	VB
10011	1300	31	cook	cook	NN
10011	1300	32	until	until	IN
10011	1300	33	tender	tender	NN
10011	1300	34	.	.	.
10011	1301	1	Serve	serve	VB
10011	1301	2	hot	hot	JJ
10011	1301	3	,	,	,
10011	1301	4	and	and	CC
10011	1301	5	pour	pour	VB
10011	1301	6	over	over	IN
10011	1301	7	a	a	DT
10011	1301	8	well	well	RB
10011	1301	9	-	-	HYPH
10011	1301	10	seasoned	season	VBN
10011	1301	11	white	white	JJ
10011	1301	12	sauce	sauce	NN
10011	1301	13	.	.	.
10011	1302	1	Garnish	garnish	VB
10011	1302	2	with	with	IN
10011	1302	3	parsley	parsley	NN
10011	1302	4	.	.	.
10011	1303	1	24.--Russian	24.--russian	CD
10011	1303	2	Beef	Beef	NNP
10011	1303	3	Roll	Roll	NNP
10011	1303	4	.	.	.
10011	1304	1	Chop	chop	NN
10011	1304	2	2	2	CD
10011	1304	3	pounds	pound	NNS
10011	1304	4	of	of	IN
10011	1304	5	beef	beef	NN
10011	1304	6	with	with	IN
10011	1304	7	1/4	1/4	CD
10011	1304	8	pound	pound	NN
10011	1304	9	of	of	IN
10011	1304	10	suet	suet	NN
10011	1304	11	;	;	:
10011	1304	12	add	add	VB
10011	1304	13	4	4	CD
10011	1304	14	small	small	JJ
10011	1304	15	onions	onion	NNS
10011	1304	16	,	,	,
10011	1304	17	2	2	CD
10011	1304	18	cloves	clove	NNS
10011	1304	19	of	of	IN
10011	1304	20	garlic	garlic	NN
10011	1304	21	and	and	CC
10011	1304	22	3	3	CD
10011	1304	23	sprigs	sprig	NNS
10011	1304	24	of	of	IN
10011	1304	25	parsley	parsley	NN
10011	1304	26	chopped	chop	VBN
10011	1304	27	fine	fine	RB
10011	1304	28	.	.	.
10011	1305	1	Season	season	NN
10011	1305	2	with	with	IN
10011	1305	3	salt	salt	NN
10011	1305	4	,	,	,
10011	1305	5	pepper	pepper	NN
10011	1305	6	and	and	CC
10011	1305	7	nutmeg	nutmeg	NN
10011	1305	8	.	.	.
10011	1306	1	Mix	mix	VB
10011	1306	2	with	with	IN
10011	1306	3	some	some	DT
10011	1306	4	bread	bread	NN
10011	1306	5	-	-	HYPH
10011	1306	6	crumbs	crumb	NNS
10011	1306	7	and	and	CC
10011	1306	8	a	a	DT
10011	1306	9	beaten	beat	VBN
10011	1306	10	egg	egg	NN
10011	1306	11	.	.	.
10011	1307	1	Shape	shape	VB
10011	1307	2	into	into	IN
10011	1307	3	a	a	DT
10011	1307	4	roll	roll	NN
10011	1307	5	and	and	CC
10011	1307	6	lay	lie	VBD
10011	1307	7	in	in	IN
10011	1307	8	a	a	DT
10011	1307	9	baking	baking	NN
10011	1307	10	-	-	HYPH
10011	1307	11	dish	dish	NN
10011	1307	12	;	;	:
10011	1307	13	moisten	moisten	VB
10011	1307	14	with	with	IN
10011	1307	15	broth	broth	NN
10011	1307	16	and	and	CC
10011	1307	17	let	let	VB
10011	1307	18	bake	bake	NN
10011	1307	19	until	until	IN
10011	1307	20	done	do	VBN
10011	1307	21	.	.	.
10011	1308	1	Serve	serve	VB
10011	1308	2	on	on	IN
10011	1308	3	a	a	DT
10011	1308	4	platter	platter	NN
10011	1308	5	with	with	IN
10011	1308	6	a	a	DT
10011	1308	7	border	border	NN
10011	1308	8	of	of	IN
10011	1308	9	mashed	mash	VBN
10011	1308	10	potatoes	potato	NNS
10011	1308	11	and	and	CC
10011	1308	12	garnish	garnish	VBP
10011	1308	13	with	with	IN
10011	1308	14	fried	fry	VBN
10011	1308	15	parsley	parsley	NN
10011	1308	16	.	.	.
10011	1309	1	25.--Jewish	25.--jewish	CD
10011	1309	2	Veal	Veal	NNP
10011	1309	3	Stew	Stew	NNP
10011	1309	4	.	.	.
10011	1310	1	Cook	Cook	NNP
10011	1310	2	3	3	CD
10011	1310	3	pounds	pound	NNS
10011	1310	4	of	of	IN
10011	1310	5	veal	veal	NN
10011	1310	6	;	;	:
10011	1310	7	when	when	WRB
10011	1310	8	nearly	nearly	RB
10011	1310	9	done	do	VBN
10011	1310	10	,	,	,
10011	1310	11	add	add	VB
10011	1310	12	2	2	CD
10011	1310	13	cup	cup	NN
10011	1310	14	of	of	IN
10011	1310	15	vinegar	vinegar	NN
10011	1310	16	,	,	,
10011	1310	17	1/2	1/2	CD
10011	1310	18	cup	cup	NN
10011	1310	19	of	of	IN
10011	1310	20	raisins	raisin	NNS
10011	1310	21	,	,	,
10011	1310	22	a	a	DT
10011	1310	23	pinch	pinch	NN
10011	1310	24	of	of	IN
10011	1310	25	cloves	clove	NNS
10011	1310	26	and	and	CC
10011	1310	27	cinnamon	cinnamon	NN
10011	1310	28	and	and	CC
10011	1310	29	a	a	DT
10011	1310	30	tablespoonful	tablespoonful	NN
10011	1310	31	of	of	IN
10011	1310	32	horseradish	horseradish	NN
10011	1310	33	.	.	.
10011	1311	1	Thicken	Thicken	NNP
10011	1311	2	the	the	DT
10011	1311	3	sauce	sauce	NN
10011	1311	4	with	with	IN
10011	1311	5	buttered	butter	VBN
10011	1311	6	bread	bread	NN
10011	1311	7	-	-	HYPH
10011	1311	8	crumbs	crumb	NNS
10011	1311	9	;	;	:
10011	1311	10	season	season	NN
10011	1311	11	with	with	IN
10011	1311	12	salt	salt	NN
10011	1311	13	and	and	CC
10011	1311	14	pepper	pepper	NN
10011	1311	15	to	to	IN
10011	1311	16	taste	taste	NN
10011	1311	17	.	.	.
10011	1312	1	Serve	serve	VB
10011	1312	2	with	with	IN
10011	1312	3	boiled	boil	VBN
10011	1312	4	rice	rice	NN
10011	1312	5	.	.	.
10011	1313	1	26.--French	26.--french	CD
10011	1313	2	Pop	pop	NN
10011	1313	3	-	-	HYPH
10011	1313	4	overs	over	NNS
10011	1313	5	.	.	.
10011	1314	1	Beat	beat	VB
10011	1314	2	the	the	DT
10011	1314	3	yolks	yolk	NNS
10011	1314	4	of	of	IN
10011	1314	5	3	3	CD
10011	1314	6	eggs	egg	NNS
10011	1314	7	until	until	IN
10011	1314	8	very	very	RB
10011	1314	9	light	light	NN
10011	1314	10	;	;	:
10011	1314	11	add	add	VB
10011	1314	12	1	1	CD
10011	1314	13	pint	pint	NN
10011	1314	14	of	of	IN
10011	1314	15	milk	milk	NN
10011	1314	16	.	.	.
10011	1315	1	Sift	Sift	NNP
10011	1315	2	1	1	CD
10011	1315	3	pint	pint	NN
10011	1315	4	of	of	IN
10011	1315	5	flour	flour	NN
10011	1315	6	with	with	IN
10011	1315	7	2	2	CD
10011	1315	8	teaspoonfuls	teaspoonful	NNS
10011	1315	9	of	of	IN
10011	1315	10	baking	baking	NN
10011	1315	11	powder	powder	NN
10011	1315	12	;	;	:
10011	1315	13	add	add	VB
10011	1315	14	1/2	1/2	CD
10011	1315	15	teaspoonful	teaspoonful	JJ
10011	1315	16	of	of	IN
10011	1315	17	salt	salt	NN
10011	1315	18	and	and	CC
10011	1315	19	the	the	DT
10011	1315	20	whites	white	NNS
10011	1315	21	of	of	IN
10011	1315	22	the	the	DT
10011	1315	23	eggs	egg	NNS
10011	1315	24	beaten	beat	VBN
10011	1315	25	to	to	IN
10011	1315	26	a	a	DT
10011	1315	27	stiff	stiff	JJ
10011	1315	28	froth	froth	NN
10011	1315	29	.	.	.
10011	1316	1	Flavor	flavor	NN
10011	1316	2	with	with	IN
10011	1316	3	rose	rose	NN
10011	1316	4	-	-	HYPH
10011	1316	5	water	water	NN
10011	1316	6	.	.	.
10011	1317	1	Mix	mix	VB
10011	1317	2	well	well	RB
10011	1317	3	together	together	RB
10011	1317	4	and	and	CC
10011	1317	5	pour	pour	VB
10011	1317	6	into	into	IN
10011	1317	7	hot	hot	JJ
10011	1317	8	well	well	RB
10011	1317	9	-	-	HYPH
10011	1317	10	buttered	butter	VBN
10011	1317	11	cake	cake	NN
10011	1317	12	-	-	HYPH
10011	1317	13	tins	tin	NNS
10011	1317	14	.	.	.
10011	1318	1	Bake	bake	VB
10011	1318	2	in	in	RP
10011	1318	3	a	a	DT
10011	1318	4	quick	quick	JJ
10011	1318	5	oven	oven	NN
10011	1318	6	until	until	IN
10011	1318	7	a	a	DT
10011	1318	8	light	light	JJ
10011	1318	9	brown	brown	NN
10011	1318	10	.	.	.
10011	1319	1	Serve	serve	VB
10011	1319	2	hot	hot	JJ
10011	1319	3	with	with	IN
10011	1319	4	French	french	JJ
10011	1319	5	coffee	coffee	NN
10011	1319	6	.	.	.
10011	1320	1	27.--German	27.--german	CD
10011	1320	2	Egg	Egg	NNP
10011	1320	3	Toast	Toast	NNP
10011	1320	4	.	.	.
10011	1321	1	Cut	cut	NN
10011	1321	2	slices	slice	NNS
10011	1321	3	of	of	IN
10011	1321	4	stale	stale	JJ
10011	1321	5	bread	bread	NN
10011	1321	6	;	;	:
10011	1321	7	beat	beat	VBD
10011	1321	8	3	3	CD
10011	1321	9	eggs	egg	NNS
10011	1321	10	with	with	IN
10011	1321	11	a	a	DT
10011	1321	12	pinch	pinch	NN
10011	1321	13	of	of	IN
10011	1321	14	salt	salt	NN
10011	1321	15	and	and	CC
10011	1321	16	1/4	1/4	CD
10011	1321	17	cup	cup	NN
10011	1321	18	of	of	IN
10011	1321	19	milk	milk	NN
10011	1321	20	.	.	.
10011	1322	1	Dip	dip	VB
10011	1322	2	the	the	DT
10011	1322	3	slices	slice	NNS
10011	1322	4	of	of	IN
10011	1322	5	bread	bread	NN
10011	1322	6	in	in	IN
10011	1322	7	the	the	DT
10011	1322	8	beaten	beaten	JJ
10011	1322	9	eggs	egg	NNS
10011	1322	10	and	and	CC
10011	1322	11	fry	fry	VB
10011	1322	12	until	until	IN
10011	1322	13	brown	brown	NNP
10011	1322	14	on	on	IN
10011	1322	15	both	both	DT
10011	1322	16	sides	side	NNS
10011	1322	17	.	.	.
10011	1323	1	Cover	cover	VB
10011	1323	2	with	with	IN
10011	1323	3	pulverized	pulverized	JJ
10011	1323	4	sugar	sugar	NN
10011	1323	5	;	;	:
10011	1323	6	sprinkle	sprinkle	VB
10011	1323	7	with	with	IN
10011	1323	8	cinnamon	cinnamon	NN
10011	1323	9	and	and	CC
10011	1323	10	some	some	DT
10011	1323	11	finely	finely	RB
10011	1323	12	chopped	chop	VBN
10011	1323	13	nuts	nut	NNS
10011	1323	14	.	.	.
10011	1324	1	Serve	serve	VB
10011	1324	2	hot	hot	JJ
10011	1324	3	.	.	.
10011	1325	1	28.--Irish	28.--irish	CD
10011	1325	2	Potato	Potato	NNP
10011	1325	3	Puffs	Puffs	NNPS
10011	1325	4	.	.	.
10011	1326	1	Peel	peel	VB
10011	1326	2	and	and	CC
10011	1326	3	boil	boil	VB
10011	1326	4	potatoes	potato	NNS
10011	1326	5	well	well	RB
10011	1326	6	seasoned	seasoned	JJ
10011	1326	7	;	;	:
10011	1326	8	then	then	RB
10011	1326	9	mash	mash	NN
10011	1326	10	thoroughly	thoroughly	RB
10011	1326	11	with	with	IN
10011	1326	12	a	a	DT
10011	1326	13	lump	lump	NN
10011	1326	14	of	of	IN
10011	1326	15	butter	butter	NN
10011	1326	16	.	.	.
10011	1327	1	Add	add	VB
10011	1327	2	some	some	DT
10011	1327	3	milk	milk	NN
10011	1327	4	and	and	CC
10011	1327	5	2	2	CD
10011	1327	6	eggs	egg	NNS
10011	1327	7	;	;	:
10011	1327	8	beat	beat	VBD
10011	1327	9	well	well	RB
10011	1327	10	until	until	IN
10011	1327	11	very	very	RB
10011	1327	12	light	light	NN
10011	1327	13	.	.	.
10011	1328	1	Then	then	RB
10011	1328	2	fry	fry	VB
10011	1328	3	in	in	IN
10011	1328	4	deep	deep	JJ
10011	1328	5	hot	hot	JJ
10011	1328	6	lard	lard	NN
10011	1328	7	by	by	IN
10011	1328	8	the	the	DT
10011	1328	9	tablespoonful	tablespoonful	NN
10011	1328	10	until	until	IN
10011	1328	11	a	a	DT
10011	1328	12	light	light	JJ
10011	1328	13	brown	brown	NN
10011	1328	14	.	.	.
10011	1329	1	Serve	serve	VB
10011	1329	2	hot	hot	JJ
10011	1329	3	with	with	IN
10011	1329	4	broiled	broil	VBN
10011	1329	5	steak	steak	NN
10011	1329	6	.	.	.
10011	1330	1	29.--Belgian	29.--belgian	CD
10011	1330	2	Eggs	egg	NNS
10011	1330	3	.	.	.
10011	1331	1	Take	take	VB
10011	1331	2	4	4	CD
10011	1331	3	eggs	egg	NNS
10011	1331	4	,	,	,
10011	1331	5	2	2	CD
10011	1331	6	cups	cup	NNS
10011	1331	7	of	of	IN
10011	1331	8	milk	milk	NN
10011	1331	9	,	,	,
10011	1331	10	4	4	CD
10011	1331	11	tablespoonfuls	tablespoonful	NNS
10011	1331	12	of	of	IN
10011	1331	13	sugar	sugar	NN
10011	1331	14	,	,	,
10011	1331	15	1	1	CD
10011	1331	16	teaspoonful	teaspoonful	NN
10011	1331	17	of	of	IN
10011	1331	18	flour	flour	NN
10011	1331	19	.	.	.
10011	1332	1	Beat	beat	NN
10011	1332	2	whites	white	NNS
10011	1332	3	separate	separate	VBP
10011	1332	4	;	;	:
10011	1332	5	add	add	VB
10011	1332	6	flour	flour	NN
10011	1332	7	to	to	IN
10011	1332	8	the	the	DT
10011	1332	9	yolks	yolk	NNS
10011	1332	10	and	and	CC
10011	1332	11	sugar	sugar	NN
10011	1332	12	;	;	:
10011	1332	13	beat	beat	NN
10011	1332	14	until	until	IN
10011	1332	15	stiff	stiff	JJ
10011	1332	16	.	.	.
10011	1333	1	Beat	beat	VB
10011	1333	2	the	the	DT
10011	1333	3	whites	white	NNS
10011	1333	4	and	and	CC
10011	1333	5	scald	scald	NN
10011	1333	6	in	in	IN
10011	1333	7	milk	milk	NN
10011	1333	8	;	;	,
10011	1333	9	strain	strain	VB
10011	1333	10	from	from	IN
10011	1333	11	the	the	DT
10011	1333	12	milk	milk	NN
10011	1333	13	,	,	,
10011	1333	14	and	and	CC
10011	1333	15	set	set	VB
10011	1333	16	aside	aside	RB
10011	1333	17	.	.	.
10011	1334	1	Take	take	VB
10011	1334	2	the	the	DT
10011	1334	3	yolk	yolk	NN
10011	1334	4	,	,	,
10011	1334	5	and	and	CC
10011	1334	6	stir	stir	VB
10011	1334	7	gently	gently	RB
10011	1334	8	in	in	IN
10011	1334	9	the	the	DT
10011	1334	10	milk	milk	NN
10011	1334	11	until	until	IN
10011	1334	12	thick	thick	JJ
10011	1334	13	.	.	.
10011	1335	1	Remove	remove	VB
10011	1335	2	from	from	IN
10011	1335	3	the	the	DT
10011	1335	4	fire	fire	NN
10011	1335	5	.	.	.
10011	1336	1	Place	place	NN
10011	1336	2	in	in	IN
10011	1336	3	a	a	DT
10011	1336	4	dish	dish	NN
10011	1336	5	to	to	TO
10011	1336	6	cool	cool	VB
10011	1336	7	.	.	.
10011	1337	1	Flavor	flavor	NN
10011	1337	2	with	with	IN
10011	1337	3	vanilla	vanilla	NN
10011	1337	4	and	and	CC
10011	1337	5	then	then	RB
10011	1337	6	put	put	VBD
10011	1337	7	the	the	DT
10011	1337	8	whites	white	NNS
10011	1337	9	on	on	IN
10011	1337	10	top	top	NN
10011	1337	11	and	and	CC
10011	1337	12	serve	serve	VB
10011	1337	13	.	.	.
10011	1338	1	30.--Irish	30.--Irish	NNP
10011	1338	2	Cucumber	Cucumber	NNP
10011	1338	3	Salad	Salad	NNP
10011	1338	4	.	.	.
10011	1339	1	Peel	peel	VB
10011	1339	2	the	the	DT
10011	1339	3	cucumbers	cucumber	NNS
10011	1339	4	and	and	CC
10011	1339	5	slice	slice	VB
10011	1339	6	thin	thin	RB
10011	1339	7	;	;	:
10011	1339	8	add	add	VB
10011	1339	9	1	1	CD
10011	1339	10	onion	onion	NN
10011	1339	11	sliced	slice	VBN
10011	1339	12	.	.	.
10011	1340	1	Sprinkle	sprinkle	VB
10011	1340	2	well	well	RB
10011	1340	3	with	with	IN
10011	1340	4	salt	salt	NN
10011	1340	5	;	;	:
10011	1340	6	let	let	VB
10011	1340	7	stand	stand	VB
10011	1340	8	half	half	PDT
10011	1340	9	an	an	DT
10011	1340	10	hour	hour	NN
10011	1340	11	on	on	IN
10011	1340	12	ice	ice	NN
10011	1340	13	;	;	:
10011	1340	14	press	press	VB
10011	1340	15	out	out	RP
10011	1340	16	all	all	PDT
10011	1340	17	the	the	DT
10011	1340	18	water	water	NN
10011	1340	19	;	;	:
10011	1340	20	sprinkle	sprinkle	VB
10011	1340	21	with	with	IN
10011	1340	22	white	white	JJ
10011	1340	23	pepper	pepper	NN
10011	1340	24	and	and	CC
10011	1340	25	chopped	chop	VBD
10011	1340	26	parsley	parsley	NN
10011	1340	27	.	.	.
10011	1341	1	Add	add	VB
10011	1341	2	vinegar	vinegar	NN
10011	1341	3	mixed	mix	VBN
10011	1341	4	with	with	IN
10011	1341	5	sugar	sugar	NN
10011	1341	6	,	,	,
10011	1341	7	to	to	TO
10011	1341	8	taste	taste	VB
10011	1341	9	,	,	,
10011	1341	10	and	and	CC
10011	1341	11	salad	salad	NN
10011	1341	12	oil	oil	NN
10011	1341	13	.	.	.
10011	1342	1	Serve	serve	VB
10011	1342	2	at	at	IN
10011	1342	3	once	once	RB
10011	1342	4	.	.	.
10011	1343	1	31.--German	31.--german	CD
10011	1343	2	Iced	Iced	NNP
10011	1343	3	Beer	Beer	NNP
10011	1343	4	Soup	Soup	NNP
10011	1343	5	.	.	.
10011	1344	1	Take	take	VB
10011	1344	2	one	one	CD
10011	1344	3	quart	quart	NN
10011	1344	4	of	of	IN
10011	1344	5	fresh	fresh	JJ
10011	1344	6	beer	beer	NN
10011	1344	7	.	.	.
10011	1345	1	Sweeten	sweeten	VB
10011	1345	2	to	to	TO
10011	1345	3	taste	taste	VB
10011	1345	4	and	and	CC
10011	1345	5	flavor	flavor	VB
10011	1345	6	with	with	IN
10011	1345	7	a	a	DT
10011	1345	8	pinch	pinch	NN
10011	1345	9	of	of	IN
10011	1345	10	cinnamon	cinnamon	NN
10011	1345	11	and	and	CC
10011	1345	12	nutmeg	nutmeg	NNP
10011	1345	13	.	.	.
10011	1346	1	Slice	slice	VB
10011	1346	2	a	a	DT
10011	1346	3	lemon	lemon	NN
10011	1346	4	very	very	RB
10011	1346	5	thin	thin	JJ
10011	1346	6	and	and	CC
10011	1346	7	put	put	VBD
10011	1346	8	in	in	IN
10011	1346	9	the	the	DT
10011	1346	10	beer	beer	NN
10011	1346	11	.	.	.
10011	1347	1	Let	let	VB
10011	1347	2	get	get	VB
10011	1347	3	very	very	RB
10011	1347	4	cold	cold	JJ
10011	1347	5	on	on	IN
10011	1347	6	ice	ice	NN
10011	1347	7	and	and	CC
10011	1347	8	serve	serve	VB
10011	1347	9	with	with	IN
10011	1347	10	sponge	sponge	JJ
10011	1347	11	-	-	HYPH
10011	1347	12	cake	cake	NN
10011	1347	13	.	.	.
10011	1348	1	_	_	NNP
10011	1348	2	SEPTEMBER	SEPTEMBER	NNP
10011	1348	3	.	.	.
10011	1348	4	_	_	NNP
10011	1348	5	1.--Dutch	1.--dutch	CD
10011	1348	6	Biscuits	Biscuits	NNPS
10011	1348	7	.	.	.
10011	1349	1	Make	make	VB
10011	1349	2	a	a	DT
10011	1349	3	soft	soft	JJ
10011	1349	4	biscuit	biscuit	NN
10011	1349	5	dough	dough	NN
10011	1349	6	;	;	:
10011	1349	7	then	then	RB
10011	1349	8	put	put	VB
10011	1349	9	on	on	RP
10011	1349	10	a	a	DT
10011	1349	11	well	well	RB
10011	1349	12	-	-	HYPH
10011	1349	13	floured	flour	VBN
10011	1349	14	baking	baking	NN
10011	1349	15	-	-	HYPH
10011	1349	16	board	board	NN
10011	1349	17	and	and	CC
10011	1349	18	roll	roll	VB
10011	1349	19	out	out	RP
10011	1349	20	one	one	CD
10011	1349	21	-	-	HYPH
10011	1349	22	half	half	NN
10011	1349	23	inch	inch	NN
10011	1349	24	thick	thick	JJ
10011	1349	25	.	.	.
10011	1350	1	Sprinkle	sprinkle	VB
10011	1350	2	with	with	IN
10011	1350	3	sugar	sugar	NN
10011	1350	4	,	,	,
10011	1350	5	cinnamon	cinnamon	NN
10011	1350	6	and	and	CC
10011	1350	7	grated	grate	VBD
10011	1350	8	lemon	lemon	NN
10011	1350	9	peel	peel	NN
10011	1350	10	and	and	CC
10011	1350	11	pour	pour	VB
10011	1350	12	over	over	IN
10011	1350	13	some	some	DT
10011	1350	14	melted	melted	JJ
10011	1350	15	butter	butter	NN
10011	1350	16	.	.	.
10011	1351	1	Then	then	RB
10011	1351	2	roll	roll	VB
10011	1351	3	up	up	RP
10011	1351	4	the	the	DT
10011	1351	5	dough	dough	NN
10011	1351	6	and	and	CC
10011	1351	7	cut	cut	VB
10011	1351	8	into	into	IN
10011	1351	9	inch	inch	NN
10011	1351	10	thick	thick	JJ
10011	1351	11	slices	slice	NNS
10011	1351	12	;	;	:
10011	1351	13	lay	lie	VBD
10011	1351	14	in	in	IN
10011	1351	15	a	a	DT
10011	1351	16	well	well	RB
10011	1351	17	-	-	HYPH
10011	1351	18	buttered	butter	VBN
10011	1351	19	baking	baking	NN
10011	1351	20	-	-	HYPH
10011	1351	21	pan	pan	NNP
10011	1351	22	and	and	CC
10011	1351	23	let	let	VB
10011	1351	24	bake	bake	NN
10011	1351	25	in	in	IN
10011	1351	26	a	a	DT
10011	1351	27	hot	hot	JJ
10011	1351	28	oven	oven	NN
10011	1351	29	until	until	IN
10011	1351	30	done	do	VBN
10011	1351	31	.	.	.
10011	1352	1	2.--Hindoo	2.--hindoo	CD
10011	1352	2	Oyster	Oyster	NNP
10011	1352	3	Fritters	Fritters	NNPS
10011	1352	4	.	.	.
10011	1353	1	Boil	boil	VB
10011	1353	2	large	large	JJ
10011	1353	3	oysters	oyster	NNS
10011	1353	4	in	in	IN
10011	1353	5	their	-PRON-	PRP$
10011	1353	6	liquor	liquor	NN
10011	1353	7	;	;	:
10011	1353	8	season	season	NN
10011	1353	9	with	with	IN
10011	1353	10	salt	salt	NN
10011	1353	11	,	,	,
10011	1353	12	pepper	pepper	NN
10011	1353	13	and	and	CC
10011	1353	14	curry	curry	NN
10011	1353	15	-	-	HYPH
10011	1353	16	powder	powder	NN
10011	1353	17	.	.	.
10011	1354	1	Let	let	VB
10011	1354	2	come	come	VB
10011	1354	3	to	to	IN
10011	1354	4	a	a	DT
10011	1354	5	boil	boil	NN
10011	1354	6	;	;	:
10011	1354	7	then	then	RB
10011	1354	8	drain	drain	VB
10011	1354	9	,	,	,
10011	1354	10	and	and	CC
10011	1354	11	spread	spread	VBD
10011	1354	12	the	the	DT
10011	1354	13	oysters	oyster	NNS
10011	1354	14	with	with	IN
10011	1354	15	highly	highly	RB
10011	1354	16	seasoned	season	VBN
10011	1354	17	minced	mince	VBN
10011	1354	18	chicken	chicken	NN
10011	1354	19	.	.	.
10011	1355	1	Dip	dip	VB
10011	1355	2	them	-PRON-	PRP
10011	1355	3	in	in	IN
10011	1355	4	a	a	DT
10011	1355	5	seasoned	seasoned	JJ
10011	1355	6	egg	egg	NN
10011	1355	7	batter	batter	NN
10011	1355	8	and	and	CC
10011	1355	9	fry	fry	VB
10011	1355	10	in	in	IN
10011	1355	11	deep	deep	JJ
10011	1355	12	hot	hot	JJ
10011	1355	13	lard	lard	NN
10011	1355	14	to	to	IN
10011	1355	15	a	a	DT
10011	1355	16	golden	golden	JJ
10011	1355	17	brown	brown	NN
10011	1355	18	.	.	.
10011	1356	1	Serve	serve	VB
10011	1356	2	hot	hot	JJ
10011	1356	3	,	,	,
10011	1356	4	garnished	garnish	VBN
10011	1356	5	with	with	IN
10011	1356	6	fried	fry	VBN
10011	1356	7	parsley	parsley	NNP
10011	1356	8	and	and	CC
10011	1356	9	lemon	lemon	NN
10011	1356	10	slices	slice	NNS
10011	1356	11	.	.	.
10011	1357	1	3.--Jewish	3.--Jewish	NNP
10011	1357	2	Chrimsel	Chrimsel	NNP
10011	1357	3	.	.	.
10011	1358	1	Soak	soak	VB
10011	1358	2	1/2	1/2	CD
10011	1358	3	loaf	loaf	NN
10011	1358	4	of	of	IN
10011	1358	5	bread	bread	NN
10011	1358	6	in	in	IN
10011	1358	7	milk	milk	NN
10011	1358	8	;	;	:
10011	1358	9	add	add	VB
10011	1358	10	1	1	CD
10011	1358	11	cup	cup	NN
10011	1358	12	of	of	IN
10011	1358	13	sugar	sugar	NN
10011	1358	14	,	,	,
10011	1358	15	1/2	1/2	CD
10011	1358	16	cup	cup	NN
10011	1358	17	of	of	IN
10011	1358	18	raisins	raisin	NNS
10011	1358	19	,	,	,
10011	1358	20	1/2	1/2	CD
10011	1358	21	cup	cup	NN
10011	1358	22	of	of	IN
10011	1358	23	pounded	pound	VBN
10011	1358	24	nuts	nut	NNS
10011	1358	25	,	,	,
10011	1358	26	the	the	DT
10011	1358	27	grated	grate	VBN
10011	1358	28	peel	peel	NN
10011	1358	29	of	of	IN
10011	1358	30	a	a	DT
10011	1358	31	lemon	lemon	NN
10011	1358	32	and	and	CC
10011	1358	33	a	a	DT
10011	1358	34	pinch	pinch	NN
10011	1358	35	of	of	IN
10011	1358	36	cinnamon	cinnamon	NN
10011	1358	37	.	.	.
10011	1359	1	Then	then	RB
10011	1359	2	mix	mix	VB
10011	1359	3	with	with	IN
10011	1359	4	the	the	DT
10011	1359	5	yolks	yolk	NNS
10011	1359	6	of	of	IN
10011	1359	7	4	4	CD
10011	1359	8	eggs	egg	NNS
10011	1359	9	and	and	CC
10011	1359	10	the	the	DT
10011	1359	11	whites	white	NNS
10011	1359	12	beaten	beat	VBD
10011	1359	13	stiff	stiff	JJ
10011	1359	14	and	and	CC
10011	1359	15	fry	fry	NN
10011	1359	16	by	by	IN
10011	1359	17	the	the	DT
10011	1359	18	tablespoonful	tablespoonful	JJ
10011	1359	19	in	in	IN
10011	1359	20	hot	hot	JJ
10011	1359	21	fat	fat	NN
10011	1359	22	until	until	IN
10011	1359	23	brown	brown	NNP
10011	1359	24	.	.	.
10011	1360	1	Serve	serve	VB
10011	1360	2	hot	hot	JJ
10011	1360	3	with	with	IN
10011	1360	4	wine	wine	NN
10011	1360	5	sauce	sauce	NN
10011	1360	6	.	.	.
10011	1361	1	4.--Spanish	4.--spanish	CD
10011	1361	2	Relish	Relish	NNP
10011	1361	3	.	.	.
10011	1362	1	Stone	stone	VB
10011	1362	2	some	some	DT
10011	1362	3	large	large	JJ
10011	1362	4	olives	olive	NNS
10011	1362	5	and	and	CC
10011	1362	6	fill	fill	VB
10011	1362	7	the	the	DT
10011	1362	8	space	space	NN
10011	1362	9	with	with	IN
10011	1362	10	anchovy	anchovy	JJ
10011	1362	11	paste	paste	NN
10011	1362	12	,	,	,
10011	1362	13	mixed	mix	VBN
10011	1362	14	with	with	IN
10011	1362	15	well	well	RB
10011	1362	16	-	-	HYPH
10011	1362	17	seasoned	season	VBN
10011	1362	18	tomato	tomato	NN
10011	1362	19	-	-	HYPH
10011	1362	20	sauce	sauce	NN
10011	1362	21	.	.	.
10011	1363	1	Then	then	RB
10011	1363	2	fry	fry	VB
10011	1363	3	thin	thin	JJ
10011	1363	4	slices	slice	NNS
10011	1363	5	of	of	IN
10011	1363	6	bread	bread	NN
10011	1363	7	and	and	CC
10011	1363	8	spread	spread	VBD
10011	1363	9	with	with	IN
10011	1363	10	some	some	DT
10011	1363	11	of	of	IN
10011	1363	12	the	the	DT
10011	1363	13	paste	paste	NN
10011	1363	14	.	.	.
10011	1364	1	Place	place	VB
10011	1364	2	a	a	DT
10011	1364	3	filled	fill	VBN
10011	1364	4	olive	olive	NN
10011	1364	5	in	in	IN
10011	1364	6	the	the	DT
10011	1364	7	centre	centre	NN
10011	1364	8	;	;	:
10011	1364	9	sprinkle	sprinkle	VB
10011	1364	10	with	with	IN
10011	1364	11	chopped	chop	VBN
10011	1364	12	hard	hard	RB
10011	1364	13	-	-	HYPH
10011	1364	14	boiled	boil	VBN
10011	1364	15	eggs	egg	NNS
10011	1364	16	and	and	CC
10011	1364	17	garnish	garnish	VB
10011	1364	18	with	with	IN
10011	1364	19	fillets	fillet	NNS
10011	1364	20	of	of	IN
10011	1364	21	anchovies	anchovy	NNS
10011	1364	22	and	and	CC
10011	1364	23	sprigs	sprig	NNS
10011	1364	24	of	of	IN
10011	1364	25	parsley	parsley	NNP
10011	1364	26	.	.	.
10011	1365	1	5.--French	5.--french	CD
10011	1365	2	Orange	Orange	NNP
10011	1365	3	Compote	Compote	NNP
10011	1365	4	.	.	.
10011	1366	1	Make	make	VB
10011	1366	2	a	a	DT
10011	1366	3	syrup	syrup	NN
10011	1366	4	of	of	IN
10011	1366	5	sugar	sugar	NN
10011	1366	6	and	and	CC
10011	1366	7	water	water	NN
10011	1366	8	;	;	:
10011	1366	9	add	add	VB
10011	1366	10	a	a	DT
10011	1366	11	little	little	JJ
10011	1366	12	lemon	lemon	NN
10011	1366	13	-	-	HYPH
10011	1366	14	juice	juice	NN
10011	1366	15	.	.	.
10011	1367	1	Peel	peel	VB
10011	1367	2	and	and	CC
10011	1367	3	remove	remove	VB
10011	1367	4	seeds	seed	NNS
10011	1367	5	of	of	IN
10011	1367	6	oranges	orange	NNS
10011	1367	7	;	;	,
10011	1367	8	cut	cut	VBN
10011	1367	9	into	into	IN
10011	1367	10	quarters	quarter	NNS
10011	1367	11	and	and	CC
10011	1367	12	lay	lie	VBD
10011	1367	13	them	-PRON-	PRP
10011	1367	14	in	in	IN
10011	1367	15	the	the	DT
10011	1367	16	boiling	boiling	NN
10011	1367	17	syrup	syrup	NN
10011	1367	18	;	;	:
10011	1367	19	let	let	VB
10011	1367	20	cook	cook	VB
10011	1367	21	ten	ten	CD
10011	1367	22	minutes	minute	NNS
10011	1367	23	.	.	.
10011	1368	1	Remove	remove	VB
10011	1368	2	the	the	DT
10011	1368	3	oranges	orange	NNS
10011	1368	4	to	to	IN
10011	1368	5	a	a	DT
10011	1368	6	glass	glass	NN
10011	1368	7	dish	dish	NN
10011	1368	8	;	;	:
10011	1368	9	pour	pour	VB
10011	1368	10	over	over	IN
10011	1368	11	the	the	DT
10011	1368	12	syrup	syrup	NN
10011	1368	13	and	and	CC
10011	1368	14	garnish	garnish	VB
10011	1368	15	with	with	IN
10011	1368	16	candied	candy	VBN
10011	1368	17	cherries	cherry	NNS
10011	1368	18	.	.	.
10011	1369	1	6.--Spanish	6.--spanish	CD
10011	1369	2	Baked	Baked	NNP
10011	1369	3	Chicken	Chicken	NNP
10011	1369	4	.	.	.
10011	1370	1	Clean	clean	JJ
10011	1370	2	and	and	CC
10011	1370	3	season	season	VB
10011	1370	4	a	a	DT
10011	1370	5	chicken	chicken	NN
10011	1370	6	with	with	IN
10011	1370	7	salt	salt	NN
10011	1370	8	and	and	CC
10011	1370	9	pepper	pepper	NN
10011	1370	10	and	and	CC
10011	1370	11	let	let	VB
10011	1370	12	boil	boil	VB
10011	1370	13	until	until	IN
10011	1370	14	tender	tender	NN
10011	1370	15	.	.	.
10011	1371	1	Put	put	VB
10011	1371	2	the	the	DT
10011	1371	3	chicken	chicken	NN
10011	1371	4	in	in	IN
10011	1371	5	a	a	DT
10011	1371	6	baking	baking	NN
10011	1371	7	-	-	HYPH
10011	1371	8	dish	dish	NN
10011	1371	9	;	;	:
10011	1371	10	pour	pour	VB
10011	1371	11	over	over	IN
10011	1371	12	some	some	DT
10011	1371	13	tomato	tomato	NN
10011	1371	14	-	-	HYPH
10011	1371	15	sauce	sauce	NN
10011	1371	16	highly	highly	RB
10011	1371	17	seasoned	season	VBN
10011	1371	18	;	;	:
10011	1371	19	sprinkle	sprinkle	VB
10011	1371	20	with	with	IN
10011	1371	21	well	well	RB
10011	1371	22	-	-	HYPH
10011	1371	23	buttered	butter	VBN
10011	1371	24	bread	bread	NN
10011	1371	25	-	-	HYPH
10011	1371	26	crumbs	crumb	NNS
10011	1371	27	and	and	CC
10011	1371	28	let	let	VB
10011	1371	29	bake	bake	NN
10011	1371	30	until	until	IN
10011	1371	31	brown	brown	NNP
10011	1371	32	.	.	.
10011	1372	1	Place	place	NN
10011	1372	2	on	on	IN
10011	1372	3	a	a	DT
10011	1372	4	large	large	JJ
10011	1372	5	platter	platter	NN
10011	1372	6	with	with	IN
10011	1372	7	a	a	DT
10011	1372	8	border	border	NN
10011	1372	9	of	of	IN
10011	1372	10	boiled	boil	VBN
10011	1372	11	rice	rice	NN
10011	1372	12	and	and	CC
10011	1372	13	pour	pour	VB
10011	1372	14	over	over	IN
10011	1372	15	the	the	DT
10011	1372	16	sauce	sauce	NN
10011	1372	17	.	.	.
10011	1373	1	Serve	serve	VB
10011	1373	2	hot	hot	JJ
10011	1373	3	.	.	.
10011	1374	1	7.--Swiss	7.--Swiss	NNP
10011	1374	2	Beet	Beet	NNP
10011	1374	3	Salad	Salad	NNP
10011	1374	4	.	.	.
10011	1375	1	Boil	Boil	NNP
10011	1375	2	red	red	JJ
10011	1375	3	beets	beet	NNS
10011	1375	4	until	until	IN
10011	1375	5	tender	tender	NN
10011	1375	6	;	;	:
10011	1375	7	skin	skin	NN
10011	1375	8	and	and	CC
10011	1375	9	cut	cut	VBD
10011	1375	10	into	into	IN
10011	1375	11	thin	thin	JJ
10011	1375	12	slices	slice	NNS
10011	1375	13	.	.	.
10011	1376	1	Sprinkle	sprinkle	VB
10011	1376	2	with	with	IN
10011	1376	3	salt	salt	NN
10011	1376	4	,	,	,
10011	1376	5	whole	whole	JJ
10011	1376	6	pepper	pepper	NN
10011	1376	7	,	,	,
10011	1376	8	whole	whole	JJ
10011	1376	9	cloves	clove	NNS
10011	1376	10	,	,	,
10011	1376	11	2	2	CD
10011	1376	12	bay	bay	NN
10011	1376	13	-	-	HYPH
10011	1376	14	leaves	leave	NNS
10011	1376	15	and	and	CC
10011	1376	16	mix	mix	VB
10011	1376	17	with	with	IN
10011	1376	18	wine	wine	NN
10011	1376	19	vinegar	vinegar	NN
10011	1376	20	.	.	.
10011	1377	1	Let	let	VB
10011	1377	2	stand	stand	VB
10011	1377	3	.	.	.
10011	1378	1	Serve	serve	VB
10011	1378	2	the	the	DT
10011	1378	3	next	next	JJ
10011	1378	4	day	day	NN
10011	1378	5	.	.	.
10011	1379	1	8.--Bombay	8.--bombay	CD
10011	1379	2	Chicken	Chicken	NNP
10011	1379	3	Croquettes	Croquettes	NNPS
10011	1379	4	.	.	.
10011	1380	1	Boil	boil	VB
10011	1380	2	a	a	DT
10011	1380	3	fat	fat	JJ
10011	1380	4	hen	hen	NN
10011	1380	5	well	well	RB
10011	1380	6	seasoned	season	VBN
10011	1380	7	with	with	IN
10011	1380	8	salt	salt	NN
10011	1380	9	,	,	,
10011	1380	10	pepper	pepper	NN
10011	1380	11	,	,	,
10011	1380	12	1	1	CD
10011	1380	13	sliced	sliced	JJ
10011	1380	14	onion	onion	NN
10011	1380	15	,	,	,
10011	1380	16	2	2	CD
10011	1380	17	green	green	JJ
10011	1380	18	peppers	pepper	NNS
10011	1380	19	and	and	CC
10011	1380	20	2	2	CD
10011	1380	21	cloves	clove	NNS
10011	1380	22	of	of	IN
10011	1380	23	garlic	garlic	NN
10011	1380	24	.	.	.
10011	1381	1	Remove	remove	VB
10011	1381	2	the	the	DT
10011	1381	3	chicken	chicken	NN
10011	1381	4	and	and	CC
10011	1381	5	chop	chop	NN
10011	1381	6	fine	fine	RB
10011	1381	7	and	and	CC
10011	1381	8	mix	mix	VB
10011	1381	9	with	with	IN
10011	1381	10	chopped	chop	VBN
10011	1381	11	parsley	parsley	NNP
10011	1381	12	,	,	,
10011	1381	13	the	the	DT
10011	1381	14	grated	grate	VBN
10011	1381	15	rind	rind	NN
10011	1381	16	of	of	IN
10011	1381	17	1/2	1/2	CD
10011	1381	18	lemon	lemon	NN
10011	1381	19	,	,	,
10011	1381	20	1/2	1/2	CD
10011	1381	21	teaspoonful	teaspoonful	JJ
10011	1381	22	of	of	IN
10011	1381	23	paprica	paprica	NNP
10011	1381	24	and	and	CC
10011	1381	25	a	a	DT
10011	1381	26	pinch	pinch	NN
10011	1381	27	of	of	IN
10011	1381	28	nutmeg	nutmeg	NN
10011	1381	29	.	.	.
10011	1382	1	Add	add	VB
10011	1382	2	a	a	DT
10011	1382	3	little	little	JJ
10011	1382	4	chopped	chopped	JJ
10011	1382	5	tarragon	tarragon	NN
10011	1382	6	and	and	CC
10011	1382	7	chervil	chervil	NN
10011	1382	8	and	and	CC
10011	1382	9	2	2	CD
10011	1382	10	beaten	beat	VBN
10011	1382	11	eggs	egg	NNS
10011	1382	12	.	.	.
10011	1383	1	Mix	mix	VB
10011	1383	2	with	with	IN
10011	1383	3	the	the	DT
10011	1383	4	sauce	sauce	NN
10011	1383	5	and	and	CC
10011	1383	6	form	form	NN
10011	1383	7	into	into	IN
10011	1383	8	croquettes	croquette	NNS
10011	1383	9	.	.	.
10011	1384	1	Then	then	RB
10011	1384	2	dip	dip	VB
10011	1384	3	into	into	IN
10011	1384	4	beaten	beat	VBN
10011	1384	5	eggs	egg	NNS
10011	1384	6	and	and	CC
10011	1384	7	fine	fine	JJ
10011	1384	8	bread	bread	NN
10011	1384	9	-	-	HYPH
10011	1384	10	crumbs	crumb	NNS
10011	1384	11	,	,	,
10011	1384	12	and	and	CC
10011	1384	13	fry	fry	VB
10011	1384	14	in	in	IN
10011	1384	15	deep	deep	JJ
10011	1384	16	hot	hot	JJ
10011	1384	17	lard	lard	NN
10011	1384	18	a	a	DT
10011	1384	19	golden	golden	JJ
10011	1384	20	brown	brown	NN
10011	1384	21	.	.	.
10011	1385	1	Serve	serve	VB
10011	1385	2	hot	hot	JJ
10011	1385	3	.	.	.
10011	1386	1	Garnish	garnish	VB
10011	1386	2	with	with	IN
10011	1386	3	fried	fry	VBN
10011	1386	4	parsley	parsley	NN
10011	1386	5	and	and	CC
10011	1386	6	serve	serve	VB
10011	1386	7	tomato	tomato	NN
10011	1386	8	-	-	HYPH
10011	1386	9	sauce	sauce	NN
10011	1386	10	in	in	IN
10011	1386	11	a	a	DT
10011	1386	12	separate	separate	JJ
10011	1386	13	dish	dish	NN
10011	1386	14	,	,	,
10011	1386	15	flavored	flavor	VBN
10011	1386	16	with	with	IN
10011	1386	17	chopped	chop	VBN
10011	1386	18	mango	mango	NNP
10011	1386	19	chutney	chutney	NNP
10011	1386	20	.	.	.
10011	1387	1	9.--Swiss	9.--swiss	CD
10011	1387	2	Veal	Veal	NNP
10011	1387	3	Pie	Pie	NNP
10011	1387	4	.	.	.
10011	1388	1	Cut	cut	NN
10011	1388	2	cooked	cooked	JJ
10011	1388	3	veal	veal	NN
10011	1388	4	into	into	IN
10011	1388	5	small	small	JJ
10011	1388	6	pieces	piece	NNS
10011	1388	7	;	;	:
10011	1388	8	season	season	NN
10011	1388	9	and	and	CC
10011	1388	10	moisten	moisten	VB
10011	1388	11	with	with	IN
10011	1388	12	a	a	DT
10011	1388	13	rich	rich	JJ
10011	1388	14	beef	beef	NN
10011	1388	15	gravy	gravy	NN
10011	1388	16	.	.	.
10011	1389	1	Pour	pour	VB
10011	1389	2	into	into	IN
10011	1389	3	a	a	DT
10011	1389	4	deep	deep	JJ
10011	1389	5	pie	pie	NN
10011	1389	6	-	-	HYPH
10011	1389	7	dish	dish	NN
10011	1389	8	.	.	.
10011	1390	1	Then	then	RB
10011	1390	2	make	make	VB
10011	1390	3	a	a	DT
10011	1390	4	cover	cover	NN
10011	1390	5	with	with	IN
10011	1390	6	mashed	mash	VBN
10011	1390	7	potatoes	potato	NNS
10011	1390	8	moistened	moisten	VBN
10011	1390	9	with	with	IN
10011	1390	10	cream	cream	NN
10011	1390	11	;	;	:
10011	1390	12	sprinkle	sprinkle	VB
10011	1390	13	with	with	IN
10011	1390	14	bits	bit	NNS
10011	1390	15	of	of	IN
10011	1390	16	butter	butter	NN
10011	1390	17	and	and	CC
10011	1390	18	let	let	VB
10011	1390	19	bake	bake	NN
10011	1390	20	until	until	IN
10011	1390	21	brown	brown	NNP
10011	1390	22	.	.	.
10011	1391	1	Serve	serve	VB
10011	1391	2	hot	hot	JJ
10011	1391	3	.	.	.
10011	1392	1	10.--Spanish	10.--spanish	CD
10011	1392	2	Rice	Rice	NNP
10011	1392	3	.	.	.
10011	1393	1	Fry	fry	NN
10011	1393	2	1	1	CD
10011	1393	3	large	large	JJ
10011	1393	4	chopped	chopped	JJ
10011	1393	5	onion	onion	NN
10011	1393	6	with	with	IN
10011	1393	7	2	2	CD
10011	1393	8	cups	cup	NNS
10011	1393	9	of	of	IN
10011	1393	10	tomatoes	tomato	NNS
10011	1393	11	;	;	:
10011	1393	12	add	add	VB
10011	1393	13	1	1	CD
10011	1393	14	cup	cup	NN
10011	1393	15	of	of	IN
10011	1393	16	stock	stock	NN
10011	1393	17	,	,	,
10011	1393	18	salt	salt	NN
10011	1393	19	and	and	CC
10011	1393	20	pepper	pepper	NN
10011	1393	21	to	to	IN
10011	1393	22	taste	taste	NN
10011	1393	23	.	.	.
10011	1394	1	Cover	cover	VB
10011	1394	2	and	and	CC
10011	1394	3	let	let	VB
10011	1394	4	simmer	simmer	JJ
10011	1394	5	ten	ten	CD
10011	1394	6	minutes	minute	NNS
10011	1394	7	;	;	:
10011	1394	8	then	then	RB
10011	1394	9	add	add	VB
10011	1394	10	2	2	CD
10011	1394	11	cups	cup	NNS
10011	1394	12	of	of	IN
10011	1394	13	boiled	boil	VBN
10011	1394	14	rice	rice	NN
10011	1394	15	.	.	.
10011	1395	1	Mix	mix	VB
10011	1395	2	well	well	RB
10011	1395	3	together	together	RB
10011	1395	4	with	with	IN
10011	1395	5	1	1	CD
10011	1395	6	tablespoonful	tablespoonful	JJ
10011	1395	7	of	of	IN
10011	1395	8	butter	butter	NN
10011	1395	9	.	.	.
10011	1396	1	Let	let	VB
10011	1396	2	get	get	VB
10011	1396	3	very	very	RB
10011	1396	4	hot	hot	JJ
10011	1396	5	and	and	CC
10011	1396	6	serve	serve	VB
10011	1396	7	.	.	.
10011	1397	1	11.--Polish	11.--polish	CD
10011	1397	2	Chicken	Chicken	NNP
10011	1397	3	Soup	Soup	NNP
10011	1397	4	.	.	.
10011	1398	1	Cook	cook	VB
10011	1398	2	a	a	DT
10011	1398	3	large	large	JJ
10011	1398	4	fat	fat	NN
10011	1398	5	chicken	chicken	NN
10011	1398	6	in	in	IN
10011	1398	7	3	3	CD
10011	1398	8	quarts	quart	NNS
10011	1398	9	of	of	IN
10011	1398	10	water	water	NN
10011	1398	11	;	;	:
10011	1398	12	add	add	VB
10011	1398	13	1	1	CD
10011	1398	14	onion	onion	NN
10011	1398	15	,	,	,
10011	1398	16	2	2	CD
10011	1398	17	carrots	carrot	NNS
10011	1398	18	and	and	CC
10011	1398	19	2	2	CD
10011	1398	20	stalks	stalk	NNS
10011	1398	21	of	of	IN
10011	1398	22	celery	celery	NN
10011	1398	23	cut	cut	NN
10011	1398	24	into	into	IN
10011	1398	25	small	small	JJ
10011	1398	26	pieces	piece	NNS
10011	1398	27	and	and	CC
10011	1398	28	1	1	CD
10011	1398	29	cup	cup	NN
10011	1398	30	of	of	IN
10011	1398	31	pearl	pearl	NNP
10011	1398	32	barley	barley	NNP
10011	1398	33	.	.	.
10011	1399	1	Let	let	VB
10011	1399	2	all	all	DT
10011	1399	3	cook	cook	VB
10011	1399	4	until	until	IN
10011	1399	5	tender	tender	NN
10011	1399	6	.	.	.
10011	1400	1	Remove	remove	VB
10011	1400	2	the	the	DT
10011	1400	3	chicken	chicken	NN
10011	1400	4	;	;	:
10011	1400	5	season	season	NN
10011	1400	6	the	the	DT
10011	1400	7	soup	soup	NN
10011	1400	8	to	to	TO
10011	1400	9	taste	taste	VB
10011	1400	10	with	with	IN
10011	1400	11	salt	salt	NN
10011	1400	12	and	and	CC
10011	1400	13	pepper	pepper	NN
10011	1400	14	;	;	:
10011	1400	15	add	add	VB
10011	1400	16	some	some	DT
10011	1400	17	chopped	chop	VBN
10011	1400	18	parsley	parsley	NN
10011	1400	19	and	and	CC
10011	1400	20	serve	serve	VB
10011	1400	21	hot	hot	JJ
10011	1400	22	with	with	IN
10011	1400	23	the	the	DT
10011	1400	24	chicken	chicken	NN
10011	1400	25	.	.	.
10011	1401	1	12.--Norwegian	12.--norwegian	CD
10011	1401	2	Soup	Soup	NNP
10011	1401	3	.	.	.
10011	1402	1	Boil	boil	VB
10011	1402	2	a	a	DT
10011	1402	3	large	large	JJ
10011	1402	4	fish	fish	NN
10011	1402	5	in	in	IN
10011	1402	6	2	2	CD
10011	1402	7	quarts	quart	NNS
10011	1402	8	of	of	IN
10011	1402	9	water	water	NN
10011	1402	10	;	;	:
10011	1402	11	season	season	NN
10011	1402	12	with	with	IN
10011	1402	13	salt	salt	NN
10011	1402	14	and	and	CC
10011	1402	15	paprica	paprica	NNP
10011	1402	16	.	.	.
10011	1403	1	Add	add	NN
10011	1403	2	1	1	CD
10011	1403	3	sliced	slice	VBD
10011	1403	4	onion	onion	NN
10011	1403	5	,	,	,
10011	1403	6	2	2	CD
10011	1403	7	leeks	leek	NNS
10011	1403	8	cut	cut	VBD
10011	1403	9	fine	fine	JJ
10011	1403	10	,	,	,
10011	1403	11	2	2	CD
10011	1403	12	sprigs	sprig	NNS
10011	1403	13	of	of	IN
10011	1403	14	parsley	parsley	NN
10011	1403	15	and	and	CC
10011	1403	16	1	1	CD
10011	1403	17	bay	bay	NN
10011	1403	18	-	-	HYPH
10011	1403	19	leaf	leaf	NN
10011	1403	20	.	.	.
10011	1404	1	Let	let	VB
10011	1404	2	cook	cook	NN
10011	1404	3	well	well	RB
10011	1404	4	;	;	:
10011	1404	5	then	then	RB
10011	1404	6	remove	remove	VB
10011	1404	7	the	the	DT
10011	1404	8	fish	fish	NN
10011	1404	9	.	.	.
10011	1405	1	Add	add	VB
10011	1405	2	1	1	CD
10011	1405	3	tablespoonful	tablespoonful	NN
10011	1405	4	of	of	IN
10011	1405	5	butter	butter	NN
10011	1405	6	and	and	CC
10011	1405	7	1	1	CD
10011	1405	8	quart	quart	NN
10011	1405	9	of	of	IN
10011	1405	10	oysters	oyster	NNS
10011	1405	11	.	.	.
10011	1406	1	Let	let	VB
10011	1406	2	boil	boil	VB
10011	1406	3	ten	ten	CD
10011	1406	4	minutes	minute	NNS
10011	1406	5	.	.	.
10011	1407	1	Add	add	NN
10011	1407	2	1	1	CD
10011	1407	3	cup	cup	NN
10011	1407	4	of	of	IN
10011	1407	5	hot	hot	JJ
10011	1407	6	cream	cream	NN
10011	1407	7	;	;	:
10011	1407	8	season	season	NN
10011	1407	9	to	to	TO
10011	1407	10	taste	taste	VB
10011	1407	11	and	and	CC
10011	1407	12	serve	serve	VB
10011	1407	13	very	very	RB
10011	1407	14	hot	hot	JJ
10011	1407	15	.	.	.
10011	1408	1	13.--Greek	13.--greek	CD
10011	1408	2	Cakes	cake	NNS
10011	1408	3	.	.	.
10011	1409	1	Mix	mix	VB
10011	1409	2	1/2	1/2	CD
10011	1409	3	pound	pound	NN
10011	1409	4	of	of	IN
10011	1409	5	butter	butter	NN
10011	1409	6	and	and	CC
10011	1409	7	1	1	CD
10011	1409	8	cup	cup	NN
10011	1409	9	of	of	IN
10011	1409	10	sugar	sugar	NN
10011	1409	11	to	to	IN
10011	1409	12	a	a	DT
10011	1409	13	cream	cream	NN
10011	1409	14	;	;	:
10011	1409	15	add	add	VB
10011	1409	16	4	4	CD
10011	1409	17	well	well	RB
10011	1409	18	-	-	HYPH
10011	1409	19	beaten	beat	VBN
10011	1409	20	eggs	egg	NNS
10011	1409	21	and	and	CC
10011	1409	22	the	the	DT
10011	1409	23	grated	grate	VBN
10011	1409	24	rind	rind	NN
10011	1409	25	and	and	CC
10011	1409	26	juice	juice	NN
10011	1409	27	of	of	IN
10011	1409	28	1/2	1/2	CD
10011	1409	29	lemon	lemon	NN
10011	1409	30	.	.	.
10011	1410	1	Then	then	RB
10011	1410	2	stir	stir	VB
10011	1410	3	in	in	IN
10011	1410	4	1/2	1/2	CD
10011	1410	5	pound	pound	NN
10011	1410	6	of	of	IN
10011	1410	7	flour	flour	NN
10011	1410	8	and	and	CC
10011	1410	9	work	work	VB
10011	1410	10	into	into	IN
10011	1410	11	a	a	DT
10011	1410	12	smooth	smooth	JJ
10011	1410	13	dough	dough	NN
10011	1410	14	.	.	.
10011	1411	1	Lay	lay	VB
10011	1411	2	on	on	IN
10011	1411	3	a	a	DT
10011	1411	4	well	well	RB
10011	1411	5	-	-	HYPH
10011	1411	6	floured	flour	VBN
10011	1411	7	baking	baking	NN
10011	1411	8	-	-	HYPH
10011	1411	9	board	board	NN
10011	1411	10	and	and	CC
10011	1411	11	roll	roll	VB
10011	1411	12	out	out	RP
10011	1411	13	thin	thin	RB
10011	1411	14	.	.	.
10011	1412	1	Cut	cut	VB
10011	1412	2	into	into	IN
10011	1412	3	fancy	fancy	JJ
10011	1412	4	shapes	shape	NNS
10011	1412	5	and	and	CC
10011	1412	6	bake	bake	VB
10011	1412	7	in	in	RP
10011	1412	8	a	a	DT
10011	1412	9	moderate	moderate	JJ
10011	1412	10	oven	oven	NN
10011	1412	11	until	until	IN
10011	1412	12	done	do	VBN
10011	1412	13	.	.	.
10011	1413	1	Cover	cover	VB
10011	1413	2	with	with	IN
10011	1413	3	a	a	DT
10011	1413	4	white	white	JJ
10011	1413	5	icing	icing	NN
10011	1413	6	,	,	,
10011	1413	7	flavored	flavor	VBN
10011	1413	8	with	with	IN
10011	1413	9	vanilla	vanilla	NN
10011	1413	10	.	.	.
10011	1414	1	14.--Russian	14.--russian	CD
10011	1414	2	Sandwich	Sandwich	NNP
10011	1414	3	.	.	.
10011	1415	1	Spread	spread	VB
10011	1415	2	thin	thin	JJ
10011	1415	3	slices	slice	NNS
10011	1415	4	of	of	IN
10011	1415	5	rye	rye	NN
10011	1415	6	bread	bread	NN
10011	1415	7	with	with	IN
10011	1415	8	butter	butter	NN
10011	1415	9	and	and	CC
10011	1415	10	caviare	caviare	NN
10011	1415	11	;	;	:
10011	1415	12	some	some	DT
10011	1415	13	slices	slice	NNS
10011	1415	14	of	of	IN
10011	1415	15	white	white	JJ
10011	1415	16	bread	bread	NN
10011	1415	17	with	with	IN
10011	1415	18	butter	butter	NN
10011	1415	19	and	and	CC
10011	1415	20	thin	thin	JJ
10011	1415	21	slices	slice	NNS
10011	1415	22	of	of	IN
10011	1415	23	ham	ham	NN
10011	1415	24	;	;	,
10011	1415	25	some	some	DT
10011	1415	26	slices	slice	NNS
10011	1415	27	of	of	IN
10011	1415	28	pumpernickel	pumpernickel	NN
10011	1415	29	bread	bread	NN
10011	1415	30	with	with	IN
10011	1415	31	butter	butter	NN
10011	1415	32	and	and	CC
10011	1415	33	a	a	DT
10011	1415	34	layer	layer	NN
10011	1415	35	of	of	IN
10011	1415	36	cottage	cottage	NN
10011	1415	37	cheese	cheese	NN
10011	1415	38	;	;	:
10011	1415	39	and	and	CC
10011	1415	40	some	some	DT
10011	1415	41	slices	slice	NNS
10011	1415	42	of	of	IN
10011	1415	43	brown	brown	JJ
10011	1415	44	bread	bread	NN
10011	1415	45	with	with	IN
10011	1415	46	butter	butter	NN
10011	1415	47	and	and	CC
10011	1415	48	cold	cold	JJ
10011	1415	49	cooked	cooked	JJ
10011	1415	50	chicken	chicken	NN
10011	1415	51	sliced	slice	VBD
10011	1415	52	thin	thin	JJ
10011	1415	53	.	.	.
10011	1416	1	Put	put	VB
10011	1416	2	all	all	DT
10011	1416	3	into	into	IN
10011	1416	4	a	a	DT
10011	1416	5	press	press	NN
10011	1416	6	under	under	IN
10011	1416	7	a	a	DT
10011	1416	8	heavy	heavy	JJ
10011	1416	9	weight	weight	NN
10011	1416	10	for	for	IN
10011	1416	11	one	one	CD
10011	1416	12	hour	hour	NN
10011	1416	13	;	;	:
10011	1416	14	then	then	RB
10011	1416	15	cut	cut	VB
10011	1416	16	into	into	IN
10011	1416	17	perpendicular	perpendicular	JJ
10011	1416	18	slices	slice	NNS
10011	1416	19	and	and	CC
10011	1416	20	serve	serve	VBP
10011	1416	21	.	.	.
10011	1417	1	15.--Spanish	15.--spanish	CD
10011	1417	2	Dessert	Dessert	NNP
10011	1417	3	.	.	.
10011	1418	1	Dissolve	dissolve	NN
10011	1418	2	1/2	1/2	CD
10011	1418	3	box	box	NN
10011	1418	4	of	of	IN
10011	1418	5	gelatin	gelatin	NN
10011	1418	6	.	.	.
10011	1419	1	Then	then	RB
10011	1419	2	cook	cook	VB
10011	1419	3	1	1	CD
10011	1419	4	pint	pint	NN
10011	1419	5	of	of	IN
10011	1419	6	milk	milk	NN
10011	1419	7	;	;	:
10011	1419	8	add	add	VB
10011	1419	9	6	6	CD
10011	1419	10	tablespoonfuls	tablespoonful	NNS
10011	1419	11	of	of	IN
10011	1419	12	sugar	sugar	NN
10011	1419	13	and	and	CC
10011	1419	14	stir	stir	VB
10011	1419	15	in	in	IN
10011	1419	16	the	the	DT
10011	1419	17	yolks	yolk	NNS
10011	1419	18	of	of	IN
10011	1419	19	3	3	CD
10011	1419	20	eggs	egg	NNS
10011	1419	21	.	.	.
10011	1420	1	Mix	mix	VB
10011	1420	2	all	all	RB
10011	1420	3	together	together	RB
10011	1420	4	with	with	IN
10011	1420	5	the	the	DT
10011	1420	6	gelatin	gelatin	NN
10011	1420	7	and	and	CC
10011	1420	8	the	the	DT
10011	1420	9	whites	white	NNS
10011	1420	10	of	of	IN
10011	1420	11	eggs	egg	NNS
10011	1420	12	beaten	beat	VBN
10011	1420	13	to	to	IN
10011	1420	14	a	a	DT
10011	1420	15	stiff	stiff	JJ
10011	1420	16	froth	froth	NN
10011	1420	17	;	;	:
10011	1420	18	add	add	VB
10011	1420	19	1	1	CD
10011	1420	20	teaspoonful	teaspoonful	NN
10011	1420	21	of	of	IN
10011	1420	22	vanilla	vanilla	NN
10011	1420	23	.	.	.
10011	1421	1	Pour	pour	VB
10011	1421	2	into	into	IN
10011	1421	3	a	a	DT
10011	1421	4	mold	mold	NN
10011	1421	5	and	and	CC
10011	1421	6	place	place	NN
10011	1421	7	on	on	IN
10011	1421	8	ice	ice	NN
10011	1421	9	.	.	.
10011	1422	1	Serve	serve	VB
10011	1422	2	with	with	IN
10011	1422	3	whipped	whip	VBN
10011	1422	4	cream	cream	NN
10011	1422	5	.	.	.
10011	1423	1	16.--German	16.--german	CD
10011	1423	2	Bread	Bread	NNP
10011	1423	3	Tarte	Tarte	NNP
10011	1423	4	.	.	.
10011	1424	1	Take	take	VB
10011	1424	2	1	1	CD
10011	1424	3	cup	cup	NN
10011	1424	4	of	of	IN
10011	1424	5	rye	rye	NN
10011	1424	6	bread	bread	NN
10011	1424	7	-	-	HYPH
10011	1424	8	crumbs	crumb	NNS
10011	1424	9	and	and	CC
10011	1424	10	mix	mix	VB
10011	1424	11	with	with	IN
10011	1424	12	the	the	DT
10011	1424	13	beaten	beat	VBN
10011	1424	14	yolks	yolk	NNS
10011	1424	15	of	of	IN
10011	1424	16	4	4	CD
10011	1424	17	eggs	egg	NNS
10011	1424	18	,	,	,
10011	1424	19	1/2	1/2	CD
10011	1424	20	cup	cup	NN
10011	1424	21	of	of	IN
10011	1424	22	sugar	sugar	NN
10011	1424	23	,	,	,
10011	1424	24	some	some	DT
10011	1424	25	pounded	pound	VBD
10011	1424	26	almonds	almond	NNS
10011	1424	27	,	,	,
10011	1424	28	a	a	DT
10011	1424	29	pinch	pinch	NN
10011	1424	30	of	of	IN
10011	1424	31	cinnamon	cinnamon	NN
10011	1424	32	,	,	,
10011	1424	33	nutmeg	nutmeg	NNP
10011	1424	34	and	and	CC
10011	1424	35	a	a	DT
10011	1424	36	piece	piece	NN
10011	1424	37	of	of	IN
10011	1424	38	chocolate	chocolate	NN
10011	1424	39	grated	grate	VBD
10011	1424	40	.	.	.
10011	1425	1	Add	add	VB
10011	1425	2	1	1	CD
10011	1425	3	teaspoonful	teaspoonful	NN
10011	1425	4	of	of	IN
10011	1425	5	lemon	lemon	NN
10011	1425	6	-	-	HYPH
10011	1425	7	juice	juice	NN
10011	1425	8	,	,	,
10011	1425	9	1	1	CD
10011	1425	10	tablespoonful	tablespoonful	NN
10011	1425	11	of	of	IN
10011	1425	12	brandy	brandy	NN
10011	1425	13	and	and	CC
10011	1425	14	1	1	CD
10011	1425	15	of	of	IN
10011	1425	16	wine	wine	NN
10011	1425	17	.	.	.
10011	1426	1	Beat	beat	VB
10011	1426	2	the	the	DT
10011	1426	3	whites	white	NNS
10011	1426	4	to	to	IN
10011	1426	5	a	a	DT
10011	1426	6	stiff	stiff	JJ
10011	1426	7	froth	froth	NN
10011	1426	8	;	;	:
10011	1426	9	add	add	VB
10011	1426	10	to	to	IN
10011	1426	11	the	the	DT
10011	1426	12	mixture	mixture	NN
10011	1426	13	.	.	.
10011	1427	1	Put	put	VB
10011	1427	2	in	in	RP
10011	1427	3	a	a	DT
10011	1427	4	well	well	RB
10011	1427	5	-	-	HYPH
10011	1427	6	buttered	butter	VBN
10011	1427	7	pudding	pudding	NN
10011	1427	8	-	-	HYPH
10011	1427	9	dish	dish	NN
10011	1427	10	and	and	CC
10011	1427	11	bake	bake	NN
10011	1427	12	until	until	IN
10011	1427	13	brown	brown	NNP
10011	1427	14	.	.	.
10011	1428	1	Serve	serve	VB
10011	1428	2	with	with	IN
10011	1428	3	wine	wine	NN
10011	1428	4	sauce	sauce	NN
10011	1428	5	.	.	.
10011	1429	1	17.--Russian	17.--russian	CD
10011	1429	2	Stewed	stewed	JJ
10011	1429	3	Fish	Fish	NNP
10011	1429	4	.	.	.
10011	1430	1	Cut	cut	VB
10011	1430	2	a	a	DT
10011	1430	3	white	white	JJ
10011	1430	4	fish	fish	NN
10011	1430	5	into	into	IN
10011	1430	6	pieces	piece	NNS
10011	1430	7	and	and	CC
10011	1430	8	salt	salt	NN
10011	1430	9	well	well	RB
10011	1430	10	;	;	:
10011	1430	11	let	let	VB
10011	1430	12	stand	stand	VB
10011	1430	13	.	.	.
10011	1431	1	Then	then	RB
10011	1431	2	cut	cut	VB
10011	1431	3	1	1	CD
10011	1431	4	onion	onion	NN
10011	1431	5	and	and	CC
10011	1431	6	1	1	CD
10011	1431	7	clove	clove	NN
10011	1431	8	of	of	IN
10011	1431	9	garlic	garlic	NN
10011	1431	10	in	in	IN
10011	1431	11	thin	thin	JJ
10011	1431	12	slices	slice	NNS
10011	1431	13	;	;	:
10011	1431	14	fry	fry	NN
10011	1431	15	in	in	IN
10011	1431	16	1	1	CD
10011	1431	17	tablespoonful	tablespoonful	NN
10011	1431	18	of	of	IN
10011	1431	19	butter	butter	NN
10011	1431	20	.	.	.
10011	1432	1	Stir	stir	VB
10011	1432	2	in	in	IN
10011	1432	3	1	1	CD
10011	1432	4	tablespoonful	tablespoonful	NN
10011	1432	5	of	of	IN
10011	1432	6	flour	flour	NN
10011	1432	7	until	until	IN
10011	1432	8	brown	brown	NNP
10011	1432	9	.	.	.
10011	1433	1	Then	then	RB
10011	1433	2	fill	fill	VB
10011	1433	3	the	the	DT
10011	1433	4	pan	pan	NN
10011	1433	5	with	with	IN
10011	1433	6	water	water	NN
10011	1433	7	and	and	CC
10011	1433	8	let	let	VB
10011	1433	9	boil	boil	VB
10011	1433	10	.	.	.
10011	1434	1	Add	add	VB
10011	1434	2	1	1	CD
10011	1434	3	teaspoonful	teaspoonful	NN
10011	1434	4	of	of	IN
10011	1434	5	celery	celery	JJ
10011	1434	6	seed	seed	NN
10011	1434	7	,	,	,
10011	1434	8	1	1	CD
10011	1434	9	bay	bay	NN
10011	1434	10	-	-	HYPH
10011	1434	11	leaf	leaf	NN
10011	1434	12	,	,	,
10011	1434	13	a	a	DT
10011	1434	14	few	few	JJ
10011	1434	15	cloves	clove	NNS
10011	1434	16	,	,	,
10011	1434	17	a	a	DT
10011	1434	18	pinch	pinch	NN
10011	1434	19	of	of	IN
10011	1434	20	thyme	thyme	NNS
10011	1434	21	and	and	CC
10011	1434	22	mace	mace	NN
10011	1434	23	,	,	,
10011	1434	24	1/2	1/2	CD
10011	1434	25	teaspoonful	teaspoonful	JJ
10011	1434	26	of	of	IN
10011	1434	27	paprica	paprica	NNP
10011	1434	28	and	and	CC
10011	1434	29	salt	salt	NN
10011	1434	30	to	to	IN
10011	1434	31	taste	taste	NN
10011	1434	32	.	.	.
10011	1435	1	Let	let	VB
10011	1435	2	boil	boil	NN
10011	1435	3	.	.	.
10011	1436	1	Add	add	VB
10011	1436	2	the	the	DT
10011	1436	3	fish	fish	NN
10011	1436	4	to	to	IN
10011	1436	5	the	the	DT
10011	1436	6	sauce	sauce	NN
10011	1436	7	;	;	:
10011	1436	8	sprinkle	sprinkle	VB
10011	1436	9	with	with	IN
10011	1436	10	black	black	JJ
10011	1436	11	pepper	pepper	NN
10011	1436	12	and	and	CC
10011	1436	13	ginger	ginger	NN
10011	1436	14	and	and	CC
10011	1436	15	let	let	VB
10011	1436	16	cook	cook	NN
10011	1436	17	until	until	IN
10011	1436	18	done	do	VBN
10011	1436	19	.	.	.
10011	1437	1	Remove	remove	VB
10011	1437	2	the	the	DT
10011	1437	3	fish	fish	NN
10011	1437	4	to	to	IN
10011	1437	5	a	a	DT
10011	1437	6	platter	platter	NN
10011	1437	7	.	.	.
10011	1438	1	Beat	beat	VB
10011	1438	2	the	the	DT
10011	1438	3	yolks	yolk	NNS
10011	1438	4	of	of	IN
10011	1438	5	2	2	CD
10011	1438	6	eggs	egg	NNS
10011	1438	7	with	with	IN
10011	1438	8	a	a	DT
10011	1438	9	little	little	JJ
10011	1438	10	water	water	NN
10011	1438	11	and	and	CC
10011	1438	12	stir	stir	VB
10011	1438	13	in	in	IN
10011	1438	14	the	the	DT
10011	1438	15	sauce	sauce	NN
10011	1438	16	with	with	IN
10011	1438	17	some	some	DT
10011	1438	18	chopped	chop	VBN
10011	1438	19	parsley	parsley	NN
10011	1438	20	.	.	.
10011	1439	1	Let	let	VB
10011	1439	2	get	get	VB
10011	1439	3	very	very	RB
10011	1439	4	hot	hot	JJ
10011	1439	5	and	and	CC
10011	1439	6	pour	pour	VB
10011	1439	7	over	over	IN
10011	1439	8	the	the	DT
10011	1439	9	fish	fish	NN
10011	1439	10	.	.	.
10011	1440	1	Garnish	garnish	VB
10011	1440	2	with	with	IN
10011	1440	3	lemon	lemon	NN
10011	1440	4	slices	slice	NNS
10011	1440	5	and	and	CC
10011	1440	6	sprigs	sprig	NNS
10011	1440	7	of	of	IN
10011	1440	8	parsley	parsley	NNP
10011	1440	9	.	.	.
10011	1441	1	18.--German	18.--german	CD
10011	1441	2	Liver	Liver	NNP
10011	1441	3	Dumplings	Dumplings	NNPS
10011	1441	4	.	.	.
10011	1442	1	Chop	chop	NN
10011	1442	2	1/2	1/2	CD
10011	1442	3	pound	pound	NN
10011	1442	4	of	of	IN
10011	1442	5	liver	liver	NN
10011	1442	6	;	;	:
10011	1442	7	add	add	VB
10011	1442	8	1	1	CD
10011	1442	9	chopped	chop	VBN
10011	1442	10	onion	onion	NN
10011	1442	11	,	,	,
10011	1442	12	some	some	DT
10011	1442	13	parsley	parsley	NN
10011	1442	14	,	,	,
10011	1442	15	salt	salt	NN
10011	1442	16	,	,	,
10011	1442	17	pepper	pepper	NN
10011	1442	18	and	and	CC
10011	1442	19	a	a	DT
10011	1442	20	little	little	JJ
10011	1442	21	nutmeg	nutmeg	NN
10011	1442	22	.	.	.
10011	1443	1	Mix	mix	VB
10011	1443	2	with	with	IN
10011	1443	3	2	2	CD
10011	1443	4	beaten	beat	VBN
10011	1443	5	eggs	egg	NNS
10011	1443	6	and	and	CC
10011	1443	7	1	1	CD
10011	1443	8	tablespoonful	tablespoonful	JJ
10011	1443	9	of	of	IN
10011	1443	10	butter	butter	NN
10011	1443	11	.	.	.
10011	1444	1	Add	add	VB
10011	1444	2	enough	enough	JJ
10011	1444	3	bread	bread	NN
10011	1444	4	-	-	HYPH
10011	1444	5	crumbs	crumb	NNS
10011	1444	6	to	to	TO
10011	1444	7	form	form	VB
10011	1444	8	into	into	IN
10011	1444	9	small	small	JJ
10011	1444	10	balls	ball	NNS
10011	1444	11	and	and	CC
10011	1444	12	boil	boil	VB
10011	1444	13	in	in	IN
10011	1444	14	soup	soup	NN
10011	1444	15	-	-	HYPH
10011	1444	16	stock	stock	NN
10011	1444	17	and	and	CC
10011	1444	18	serve	serve	VB
10011	1444	19	with	with	IN
10011	1444	20	the	the	DT
10011	1444	21	soup	soup	NN
10011	1444	22	.	.	.
10011	1445	1	19.--Jewish	19.--jewish	CD
10011	1445	2	Sour	Sour	NNP
10011	1445	3	Fish	Fish	NNP
10011	1445	4	.	.	.
10011	1446	1	Season	season	VB
10011	1446	2	a	a	DT
10011	1446	3	trout	trout	NN
10011	1446	4	and	and	CC
10011	1446	5	let	let	VB
10011	1446	6	cook	cook	NN
10011	1446	7	with	with	IN
10011	1446	8	1	1	CD
10011	1446	9	sliced	sliced	JJ
10011	1446	10	onion	onion	NN
10011	1446	11	,	,	,
10011	1446	12	1	1	CD
10011	1446	13	sliced	sliced	JJ
10011	1446	14	lemon	lemon	NN
10011	1446	15	,	,	,
10011	1446	16	2	2	CD
10011	1446	17	tablespoonfuls	tablespoonful	NNS
10011	1446	18	of	of	IN
10011	1446	19	vinegar	vinegar	NN
10011	1446	20	,	,	,
10011	1446	21	a	a	DT
10011	1446	22	few	few	JJ
10011	1446	23	cloves	clove	NNS
10011	1446	24	and	and	CC
10011	1446	25	a	a	DT
10011	1446	26	pinch	pinch	NN
10011	1446	27	of	of	IN
10011	1446	28	pepper	pepper	NN
10011	1446	29	.	.	.
10011	1447	1	Add	add	VB
10011	1447	2	cinnamon	cinnamon	NN
10011	1447	3	,	,	,
10011	1447	4	1/4	1/4	CD
10011	1447	5	cup	cup	NN
10011	1447	6	of	of	IN
10011	1447	7	raisins	raisin	NNS
10011	1447	8	and	and	CC
10011	1447	9	1	1	CD
10011	1447	10	tablespoonful	tablespoonful	JJ
10011	1447	11	of	of	IN
10011	1447	12	butter	butter	NN
10011	1447	13	.	.	.
10011	1448	1	When	when	WRB
10011	1448	2	done	do	VBN
10011	1448	3	,	,	,
10011	1448	4	remove	remove	VB
10011	1448	5	to	to	IN
10011	1448	6	a	a	DT
10011	1448	7	platter	platter	NN
10011	1448	8	.	.	.
10011	1449	1	Add	add	VB
10011	1449	2	some	some	DT
10011	1449	3	brown	brown	JJ
10011	1449	4	sugar	sugar	NN
10011	1449	5	,	,	,
10011	1449	6	lemon	lemon	NN
10011	1449	7	-	-	HYPH
10011	1449	8	juice	juice	NN
10011	1449	9	and	and	CC
10011	1449	10	chopped	chop	VBD
10011	1449	11	parsley	parsley	NN
10011	1449	12	to	to	IN
10011	1449	13	the	the	DT
10011	1449	14	sauce	sauce	NN
10011	1449	15	;	;	:
10011	1449	16	let	let	VB
10011	1449	17	boil	boil	VB
10011	1449	18	and	and	CC
10011	1449	19	pour	pour	VB
10011	1449	20	over	over	IN
10011	1449	21	the	the	DT
10011	1449	22	fish	fish	NN
10011	1449	23	.	.	.
10011	1450	1	Serve	serve	VB
10011	1450	2	cold	cold	NN
10011	1450	3	.	.	.
10011	1451	1	Garnish	garnish	VB
10011	1451	2	with	with	IN
10011	1451	3	parsley	parsley	NN
10011	1451	4	.	.	.
10011	1452	1	20.--Compote	20.--compote	CD
10011	1452	2	de	de	FW
10011	1452	3	Bannanes	Bannanes	NNP
10011	1452	4	.	.	.
10011	1453	1	Peel	peel	NN
10011	1453	2	1	1	CD
10011	1453	3	dozen	dozen	NN
10011	1453	4	bananas	banana	NNS
10011	1453	5	and	and	CC
10011	1453	6	cut	cut	VBD
10011	1453	7	them	-PRON-	PRP
10011	1453	8	in	in	IN
10011	1453	9	halves	half	NNS
10011	1453	10	.	.	.
10011	1454	1	Then	then	RB
10011	1454	2	cook	cook	VB
10011	1454	3	1/2	1/2	CD
10011	1454	4	cup	cup	NN
10011	1454	5	of	of	IN
10011	1454	6	water	water	NN
10011	1454	7	with	with	IN
10011	1454	8	1/2	1/2	CD
10011	1454	9	pound	pound	NN
10011	1454	10	of	of	IN
10011	1454	11	sugar	sugar	NN
10011	1454	12	;	;	:
10011	1454	13	let	let	VB
10011	1454	14	boil	boil	VB
10011	1454	15	ten	ten	CD
10011	1454	16	minutes	minute	NNS
10011	1454	17	;	;	:
10011	1454	18	then	then	RB
10011	1454	19	add	add	VB
10011	1454	20	the	the	DT
10011	1454	21	juice	juice	NN
10011	1454	22	of	of	IN
10011	1454	23	a	a	DT
10011	1454	24	lemon	lemon	NN
10011	1454	25	;	;	:
10011	1454	26	let	let	VB
10011	1454	27	cook	cook	NN
10011	1454	28	.	.	.
10011	1455	1	Add	add	VB
10011	1455	2	the	the	DT
10011	1455	3	sliced	sliced	JJ
10011	1455	4	bananas	banana	NNS
10011	1455	5	to	to	IN
10011	1455	6	the	the	DT
10011	1455	7	hot	hot	JJ
10011	1455	8	syrup	syrup	NN
10011	1455	9	and	and	CC
10011	1455	10	stew	stew	NN
10011	1455	11	slowly	slowly	RB
10011	1455	12	until	until	IN
10011	1455	13	done	do	VBN
10011	1455	14	.	.	.
10011	1456	1	Remove	remove	VB
10011	1456	2	the	the	DT
10011	1456	3	bananas	banana	NNS
10011	1456	4	to	to	IN
10011	1456	5	a	a	DT
10011	1456	6	dish	dish	NN
10011	1456	7	and	and	CC
10011	1456	8	pour	pour	VB
10011	1456	9	over	over	IN
10011	1456	10	the	the	DT
10011	1456	11	syrup	syrup	NN
10011	1456	12	.	.	.
10011	1457	1	Serve	serve	VB
10011	1457	2	very	very	RB
10011	1457	3	cold	cold	JJ
10011	1457	4	for	for	IN
10011	1457	5	dessert	dessert	NN
10011	1457	6	.	.	.
10011	1458	1	21.--English	21.--english	CD
10011	1458	2	Peach	Peach	NNP
10011	1458	3	Pie	Pie	NNP
10011	1458	4	.	.	.
10011	1459	1	Make	make	VB
10011	1459	2	a	a	DT
10011	1459	3	rich	rich	JJ
10011	1459	4	pie	pie	NN
10011	1459	5	-	-	HYPH
10011	1459	6	crust	crust	NN
10011	1459	7	and	and	CC
10011	1459	8	let	let	VB
10011	1459	9	bake	bake	NN
10011	1459	10	until	until	IN
10011	1459	11	done	do	VBN
10011	1459	12	.	.	.
10011	1460	1	Peel	peel	NN
10011	1460	2	and	and	CC
10011	1460	3	chop	chop	VB
10011	1460	4	some	some	DT
10011	1460	5	peaches	peach	NNS
10011	1460	6	and	and	CC
10011	1460	7	mix	mix	VB
10011	1460	8	with	with	IN
10011	1460	9	sugar	sugar	NN
10011	1460	10	to	to	TO
10011	1460	11	taste	taste	VB
10011	1460	12	.	.	.
10011	1461	1	Fill	fill	VB
10011	1461	2	the	the	DT
10011	1461	3	pie	pie	NN
10011	1461	4	with	with	IN
10011	1461	5	the	the	DT
10011	1461	6	peaches	peach	NNS
10011	1461	7	;	;	:
10011	1461	8	let	let	VB
10011	1461	9	bake	bake	NN
10011	1461	10	.	.	.
10011	1462	1	Whip	whip	NN
10011	1462	2	1	1	CD
10011	1462	3	cup	cup	NN
10011	1462	4	of	of	IN
10011	1462	5	rich	rich	JJ
10011	1462	6	cream	cream	NN
10011	1462	7	with	with	IN
10011	1462	8	pulverized	pulverized	JJ
10011	1462	9	sugar	sugar	NN
10011	1462	10	and	and	CC
10011	1462	11	flavor	flavor	NN
10011	1462	12	with	with	IN
10011	1462	13	vanilla	vanilla	NN
10011	1462	14	.	.	.
10011	1463	1	Spread	spread	VB
10011	1463	2	the	the	DT
10011	1463	3	cream	cream	NN
10011	1463	4	high	high	RB
10011	1463	5	over	over	IN
10011	1463	6	the	the	DT
10011	1463	7	pie	pie	NN
10011	1463	8	;	;	:
10011	1463	9	let	let	VB
10011	1463	10	get	get	VB
10011	1463	11	cold	cold	JJ
10011	1463	12	and	and	CC
10011	1463	13	serve	serve	VB
10011	1463	14	.	.	.
10011	1464	1	22.--Bean	22.--bean	CD
10011	1464	2	Polenta	polenta	NN
10011	1464	3	(	(	-LRB-
10011	1464	4	ITALIAN	ITALIAN	NNP
10011	1464	5	)	)	-RRB-
10011	1464	6	.	.	.
10011	1465	1	Cook	Cook	NNP
10011	1465	2	2	2	CD
10011	1465	3	cups	cup	NNS
10011	1465	4	of	of	IN
10011	1465	5	white	white	JJ
10011	1465	6	dried	dry	VBN
10011	1465	7	beans	bean	NNS
10011	1465	8	with	with	IN
10011	1465	9	salt	salt	NN
10011	1465	10	and	and	CC
10011	1465	11	pepper	pepper	NN
10011	1465	12	until	until	IN
10011	1465	13	very	very	RB
10011	1465	14	soft	soft	JJ
10011	1465	15	;	;	:
10011	1465	16	press	press	VB
10011	1465	17	through	through	IN
10011	1465	18	a	a	DT
10011	1465	19	colander	colander	NN
10011	1465	20	.	.	.
10011	1466	1	Fry	fry	NN
10011	1466	2	1	1	CD
10011	1466	3	onion	onion	NN
10011	1466	4	in	in	IN
10011	1466	5	2	2	CD
10011	1466	6	tablespoonfuls	tablespoonful	NNS
10011	1466	7	of	of	IN
10011	1466	8	butter	butter	NN
10011	1466	9	until	until	IN
10011	1466	10	brown	brown	JJ
10011	1466	11	;	;	:
10011	1466	12	mix	mix	VB
10011	1466	13	with	with	IN
10011	1466	14	the	the	DT
10011	1466	15	beans	bean	NNS
10011	1466	16	.	.	.
10011	1467	1	Add	add	VB
10011	1467	2	1	1	CD
10011	1467	3	tablespoonful	tablespoonful	JJ
10011	1467	4	of	of	IN
10011	1467	5	vinegar	vinegar	NN
10011	1467	6	,	,	,
10011	1467	7	1	1	CD
10011	1467	8	teaspoonful	teaspoonful	NN
10011	1467	9	of	of	IN
10011	1467	10	made	make	VBN
10011	1467	11	mustard	mustard	NN
10011	1467	12	,	,	,
10011	1467	13	some	some	DT
10011	1467	14	lemon	lemon	NN
10011	1467	15	-	-	HYPH
10011	1467	16	juice	juice	NN
10011	1467	17	and	and	CC
10011	1467	18	2	2	CD
10011	1467	19	tablespoonfuls	tablespoonful	NNS
10011	1467	20	of	of	IN
10011	1467	21	molasses	molasse	NNS
10011	1467	22	.	.	.
10011	1468	1	Let	let	VB
10011	1468	2	all	all	DT
10011	1468	3	get	get	VB
10011	1468	4	very	very	RB
10011	1468	5	hot	hot	JJ
10011	1468	6	and	and	CC
10011	1468	7	serve	serve	VB
10011	1468	8	with	with	IN
10011	1468	9	pork	pork	NN
10011	1468	10	roast	roast	NN
10011	1468	11	.	.	.
10011	1469	1	23.--French	23.--french	CD
10011	1469	2	Almond	Almond	NNP
10011	1469	3	Pudding	Pudding	NNP
10011	1469	4	.	.	.
10011	1470	1	Take	take	VB
10011	1470	2	1/2	1/2	CD
10011	1470	3	pound	pound	NN
10011	1470	4	of	of	IN
10011	1470	5	almonds	almond	NNS
10011	1470	6	and	and	CC
10011	1470	7	pound	pound	NN
10011	1470	8	in	in	IN
10011	1470	9	a	a	DT
10011	1470	10	mortar	mortar	NN
10011	1470	11	.	.	.
10011	1471	1	Mix	mix	VB
10011	1471	2	with	with	IN
10011	1471	3	6	6	CD
10011	1471	4	yolks	yolk	NNS
10011	1471	5	of	of	IN
10011	1471	6	eggs	egg	NNS
10011	1471	7	and	and	CC
10011	1471	8	a	a	DT
10011	1471	9	cup	cup	NN
10011	1471	10	of	of	IN
10011	1471	11	sugar	sugar	NN
10011	1471	12	,	,	,
10011	1471	13	1	1	CD
10011	1471	14	tablespoonful	tablespoonful	JJ
10011	1471	15	of	of	IN
10011	1471	16	lemon	lemon	NN
10011	1471	17	-	-	HYPH
10011	1471	18	juice	juice	NN
10011	1471	19	,	,	,
10011	1471	20	1	1	CD
10011	1471	21	tablespoonful	tablespoonful	NN
10011	1471	22	of	of	IN
10011	1471	23	brandy	brandy	NN
10011	1471	24	,	,	,
10011	1471	25	3	3	CD
10011	1471	26	slices	slice	NNS
10011	1471	27	of	of	IN
10011	1471	28	stale	stale	JJ
10011	1471	29	cake	cake	NN
10011	1471	30	-	-	HYPH
10011	1471	31	crumbs	crumb	NNS
10011	1471	32	and	and	CC
10011	1471	33	the	the	DT
10011	1471	34	whites	white	NNS
10011	1471	35	of	of	IN
10011	1471	36	the	the	DT
10011	1471	37	eggs	egg	NNS
10011	1471	38	beaten	beat	VBN
10011	1471	39	stiff	stiff	JJ
10011	1471	40	.	.	.
10011	1472	1	Put	put	VB
10011	1472	2	in	in	RP
10011	1472	3	a	a	DT
10011	1472	4	well	well	RB
10011	1472	5	-	-	HYPH
10011	1472	6	buttered	butter	VBN
10011	1472	7	pudding	pudding	NN
10011	1472	8	-	-	HYPH
10011	1472	9	dish	dish	NN
10011	1472	10	and	and	CC
10011	1472	11	bake	bake	NN
10011	1472	12	in	in	RP
10011	1472	13	a	a	DT
10011	1472	14	slow	slow	JJ
10011	1472	15	oven	oven	NN
10011	1472	16	until	until	IN
10011	1472	17	done	do	VBN
10011	1472	18	.	.	.
10011	1473	1	24.--Italian	24.--italian	CD
10011	1473	2	Cutlets	Cutlets	NNPS
10011	1473	3	.	.	.
10011	1474	1	Take	take	VB
10011	1474	2	tender	tender	NN
10011	1474	3	veal	veal	NN
10011	1474	4	cutlets	cutlet	NNS
10011	1474	5	;	;	:
10011	1474	6	season	season	NN
10011	1474	7	highly	highly	RB
10011	1474	8	with	with	IN
10011	1474	9	pepper	pepper	NN
10011	1474	10	and	and	CC
10011	1474	11	salt	salt	NN
10011	1474	12	.	.	.
10011	1475	1	Dip	dip	VB
10011	1475	2	in	in	IN
10011	1475	3	beaten	beat	VBN
10011	1475	4	egg	egg	NN
10011	1475	5	and	and	CC
10011	1475	6	fine	fine	JJ
10011	1475	7	bread	bread	NN
10011	1475	8	-	-	HYPH
10011	1475	9	crumbs	crumb	NNS
10011	1475	10	and	and	CC
10011	1475	11	fry	fry	VB
10011	1475	12	in	in	IN
10011	1475	13	boiling	boil	VBG
10011	1475	14	lard	lard	NN
10011	1475	15	until	until	IN
10011	1475	16	a	a	DT
10011	1475	17	light	light	JJ
10011	1475	18	brown	brown	NN
10011	1475	19	.	.	.
10011	1476	1	Have	have	VBP
10011	1476	2	ready	ready	JJ
10011	1476	3	some	some	DT
10011	1476	4	boiled	boil	VBN
10011	1476	5	macaroni	macaroni	NNP
10011	1476	6	well	well	RB
10011	1476	7	seasoned	seasoned	JJ
10011	1476	8	.	.	.
10011	1477	1	Put	put	VB
10011	1477	2	on	on	RP
10011	1477	3	a	a	DT
10011	1477	4	platter	platter	NN
10011	1477	5	with	with	IN
10011	1477	6	the	the	DT
10011	1477	7	cutlets	cutlet	NNS
10011	1477	8	and	and	CC
10011	1477	9	pour	pour	VB
10011	1477	10	over	over	IN
10011	1477	11	all	all	PDT
10011	1477	12	a	a	DT
10011	1477	13	highly	highly	RB
10011	1477	14	seasoned	seasoned	JJ
10011	1477	15	tomato	tomato	NN
10011	1477	16	-	-	HYPH
10011	1477	17	sauce	sauce	NN
10011	1477	18	.	.	.
10011	1478	1	25.--Jewish	25.--jewish	CD
10011	1478	2	Gefuellte	gefuellte	JJ
10011	1478	3	Fish	fish	NN
10011	1478	4	.	.	.
10011	1479	1	Take	take	VB
10011	1479	2	2	2	CD
10011	1479	3	pounds	pound	NNS
10011	1479	4	of	of	IN
10011	1479	5	trout	trout	NN
10011	1479	6	and	and	CC
10011	1479	7	2	2	CD
10011	1479	8	pounds	pound	NNS
10011	1479	9	of	of	IN
10011	1479	10	red	red	JJ
10011	1479	11	fish	fish	NN
10011	1479	12	;	;	,
10011	1479	13	cut	cut	VBN
10011	1479	14	in	in	IN
10011	1479	15	two	two	CD
10011	1479	16	-	-	HYPH
10011	1479	17	inch	inch	NN
10011	1479	18	slices	slice	NNS
10011	1479	19	.	.	.
10011	1480	1	Remove	remove	VB
10011	1480	2	the	the	DT
10011	1480	3	skin	skin	NN
10011	1480	4	from	from	IN
10011	1480	5	one	one	CD
10011	1480	6	side	side	NN
10011	1480	7	of	of	IN
10011	1480	8	the	the	DT
10011	1480	9	slices	slice	NNS
10011	1480	10	.	.	.
10011	1481	1	Chop	chop	NN
10011	1481	2	2	2	CD
10011	1481	3	onions	onion	NNS
10011	1481	4	;	;	:
10011	1481	5	add	add	VB
10011	1481	6	salt	salt	NN
10011	1481	7	,	,	,
10011	1481	8	pepper	pepper	NN
10011	1481	9	and	and	CC
10011	1481	10	mix	mix	VB
10011	1481	11	with	with	IN
10011	1481	12	fine	fine	JJ
10011	1481	13	cracker	cracker	NN
10011	1481	14	-	-	HYPH
10011	1481	15	crumbs	crumb	NNS
10011	1481	16	and	and	CC
10011	1481	17	1	1	CD
10011	1481	18	egg	egg	NN
10011	1481	19	to	to	IN
10011	1481	20	a	a	DT
10011	1481	21	paste	paste	NN
10011	1481	22	.	.	.
10011	1482	1	Lay	lay	VB
10011	1482	2	the	the	DT
10011	1482	3	paste	paste	NN
10011	1482	4	on	on	IN
10011	1482	5	the	the	DT
10011	1482	6	fish	fish	NN
10011	1482	7	and	and	CC
10011	1482	8	put	put	VBD
10011	1482	9	back	back	RB
10011	1482	10	the	the	DT
10011	1482	11	skin	skin	NN
10011	1482	12	.	.	.
10011	1483	1	Boil	boil	VB
10011	1483	2	the	the	DT
10011	1483	3	fish	fish	NN
10011	1483	4	with	with	IN
10011	1483	5	salt	salt	NN
10011	1483	6	,	,	,
10011	1483	7	pepper	pepper	NN
10011	1483	8	and	and	CC
10011	1483	9	sliced	sliced	JJ
10011	1483	10	onion	onion	NN
10011	1483	11	,	,	,
10011	1483	12	1	1	CD
10011	1483	13	carrot	carrot	NN
10011	1483	14	and	and	CC
10011	1483	15	2	2	CD
10011	1483	16	sprigs	sprig	NNS
10011	1483	17	of	of	IN
10011	1483	18	parsley	parsley	NNP
10011	1483	19	cut	cut	VBD
10011	1483	20	fine	fine	RB
10011	1483	21	,	,	,
10011	1483	22	a	a	DT
10011	1483	23	pinch	pinch	NN
10011	1483	24	of	of	IN
10011	1483	25	cloves	clove	NNS
10011	1483	26	and	and	CC
10011	1483	27	allspice	allspice	NN
10011	1483	28	.	.	.
10011	1484	1	Let	let	VB
10011	1484	2	boil	boil	VB
10011	1484	3	two	two	CD
10011	1484	4	hours	hour	NNS
10011	1484	5	.	.	.
10011	1485	1	Add	add	VB
10011	1485	2	a	a	DT
10011	1485	3	tablespoonful	tablespoonful	NN
10011	1485	4	of	of	IN
10011	1485	5	rich	rich	JJ
10011	1485	6	cream	cream	NN
10011	1485	7	.	.	.
10011	1486	1	Serve	serve	VB
10011	1486	2	cold	cold	NN
10011	1486	3	.	.	.
10011	1487	1	26.--Swedish	26.--swedish	CD
10011	1487	2	Stewed	Stewed	NNP
10011	1487	3	Veal	Veal	NNP
10011	1487	4	.	.	.
10011	1488	1	Season	season	NN
10011	1488	2	3	3	CD
10011	1488	3	pounds	pound	NNS
10011	1488	4	of	of	IN
10011	1488	5	veal	veal	NN
10011	1488	6	.	.	.
10011	1489	1	Lay	lay	VB
10011	1489	2	some	some	DT
10011	1489	3	sliced	sliced	JJ
10011	1489	4	bacon	bacon	NN
10011	1489	5	in	in	IN
10011	1489	6	a	a	DT
10011	1489	7	saucepan	saucepan	NN
10011	1489	8	;	;	:
10011	1489	9	let	let	VB
10011	1489	10	get	get	VB
10011	1489	11	hot	hot	JJ
10011	1489	12	;	;	:
10011	1489	13	add	add	VB
10011	1489	14	the	the	DT
10011	1489	15	veal	veal	NN
10011	1489	16	.	.	.
10011	1490	1	Cover	cover	VB
10011	1490	2	and	and	CC
10011	1490	3	let	let	VB
10011	1490	4	brown	brown	JJ
10011	1490	5	with	with	IN
10011	1490	6	2	2	CD
10011	1490	7	sliced	sliced	JJ
10011	1490	8	onions	onion	NNS
10011	1490	9	,	,	,
10011	1490	10	2	2	CD
10011	1490	11	carrots	carrot	NNS
10011	1490	12	and	and	CC
10011	1490	13	an	an	DT
10011	1490	14	herb	herb	NN
10011	1490	15	bouquet	bouquet	NN
10011	1490	16	,	,	,
10011	1490	17	1	1	CD
10011	1490	18	bay	bay	NN
10011	1490	19	-	-	HYPH
10011	1490	20	leaf	leaf	NN
10011	1490	21	and	and	CC
10011	1490	22	1	1	CD
10011	1490	23	tablespoonful	tablespoonful	NN
10011	1490	24	of	of	IN
10011	1490	25	butter	butter	NN
10011	1490	26	.	.	.
10011	1491	1	Add	add	NN
10011	1491	2	1	1	CD
10011	1491	3	pint	pint	NN
10011	1491	4	of	of	IN
10011	1491	5	water	water	NN
10011	1491	6	and	and	CC
10011	1491	7	let	let	VB
10011	1491	8	simmer	simmer	NN
10011	1491	9	until	until	IN
10011	1491	10	tender	tender	NN
10011	1491	11	.	.	.
10011	1492	1	Add	Add	NNP
10011	1492	2	chopped	chop	VBD
10011	1492	3	mushrooms	mushroom	NNS
10011	1492	4	and	and	CC
10011	1492	5	a	a	DT
10011	1492	6	small	small	JJ
10011	1492	7	glass	glass	NN
10011	1492	8	of	of	IN
10011	1492	9	wine	wine	NN
10011	1492	10	.	.	.
10011	1493	1	Let	let	VB
10011	1493	2	all	all	DT
10011	1493	3	get	get	VB
10011	1493	4	hot	hot	JJ
10011	1493	5	and	and	CC
10011	1493	6	serve	serve	VB
10011	1493	7	.	.	.
10011	1494	1	27.--French	27.--french	CD
10011	1494	2	Apple	Apple	NNP
10011	1494	3	Pie	Pie	NNP
10011	1494	4	.	.	.
10011	1495	1	Line	line	VB
10011	1495	2	a	a	DT
10011	1495	3	deep	deep	JJ
10011	1495	4	pie	pie	NN
10011	1495	5	-	-	HYPH
10011	1495	6	dish	dish	NN
10011	1495	7	with	with	IN
10011	1495	8	a	a	DT
10011	1495	9	rich	rich	JJ
10011	1495	10	pie	pie	NN
10011	1495	11	-	-	HYPH
10011	1495	12	crust	crust	NN
10011	1495	13	.	.	.
10011	1496	1	Chop	chop	NN
10011	1496	2	4	4	CD
10011	1496	3	apples	apple	NNS
10011	1496	4	very	very	RB
10011	1496	5	fine	fine	JJ
10011	1496	6	and	and	CC
10011	1496	7	mix	mix	VB
10011	1496	8	with	with	IN
10011	1496	9	sugar	sugar	NN
10011	1496	10	,	,	,
10011	1496	11	cinnamon	cinnamon	NN
10011	1496	12	,	,	,
10011	1496	13	lemon	lemon	NN
10011	1496	14	-	-	HYPH
10011	1496	15	juice	juice	NN
10011	1496	16	and	and	CC
10011	1496	17	1/2	1/2	CD
10011	1496	18	cup	cup	NN
10011	1496	19	of	of	IN
10011	1496	20	currants	currant	NNS
10011	1496	21	.	.	.
10011	1497	1	Then	then	RB
10011	1497	2	mix	mix	VB
10011	1497	3	with	with	IN
10011	1497	4	the	the	DT
10011	1497	5	yolks	yolk	NNS
10011	1497	6	of	of	IN
10011	1497	7	2	2	CD
10011	1497	8	eggs	egg	NNS
10011	1497	9	well	well	RB
10011	1497	10	beaten	beat	VBN
10011	1497	11	.	.	.
10011	1498	1	Fill	fill	VB
10011	1498	2	the	the	DT
10011	1498	3	pie	pie	NN
10011	1498	4	and	and	CC
10011	1498	5	bake	bake	VB
10011	1498	6	until	until	IN
10011	1498	7	done	do	VBN
10011	1498	8	.	.	.
10011	1499	1	Beat	beat	VB
10011	1499	2	the	the	DT
10011	1499	3	whites	white	NNS
10011	1499	4	with	with	IN
10011	1499	5	pulverized	pulverized	JJ
10011	1499	6	sugar	sugar	NN
10011	1499	7	and	and	CC
10011	1499	8	spread	spread	VBD
10011	1499	9	on	on	IN
10011	1499	10	the	the	DT
10011	1499	11	pie	pie	NN
10011	1499	12	.	.	.
10011	1500	1	Let	let	VB
10011	1500	2	get	get	VB
10011	1500	3	light	light	JJ
10011	1500	4	brown	brown	JJ
10011	1500	5	on	on	IN
10011	1500	6	top	top	NN
10011	1500	7	.	.	.
10011	1501	1	28.--Vienna	28.--vienna	CD
10011	1501	2	Filled	fill	VBN
10011	1501	3	Apples	Apples	NNPS
10011	1501	4	.	.	.
10011	1502	1	Remove	remove	VB
10011	1502	2	the	the	DT
10011	1502	3	core	core	NN
10011	1502	4	and	and	CC
10011	1502	5	scrape	scrape	VB
10011	1502	6	out	out	RP
10011	1502	7	the	the	DT
10011	1502	8	inside	inside	NN
10011	1502	9	of	of	IN
10011	1502	10	the	the	DT
10011	1502	11	apples	apple	NNS
10011	1502	12	.	.	.
10011	1503	1	Mix	mix	VB
10011	1503	2	the	the	DT
10011	1503	3	scraped	scrape	VBN
10011	1503	4	apple	apple	NN
10011	1503	5	with	with	IN
10011	1503	6	chopped	chop	VBN
10011	1503	7	raisins	raisin	NNS
10011	1503	8	,	,	,
10011	1503	9	nuts	nut	NNS
10011	1503	10	,	,	,
10011	1503	11	cinnamon	cinnamon	NN
10011	1503	12	,	,	,
10011	1503	13	sugar	sugar	NN
10011	1503	14	and	and	CC
10011	1503	15	grated	grate	VBD
10011	1503	16	lemon	lemon	NN
10011	1503	17	peel	peel	NN
10011	1503	18	.	.	.
10011	1504	1	Fill	fill	VB
10011	1504	2	the	the	DT
10011	1504	3	apples	apple	NNS
10011	1504	4	;	;	:
10011	1504	5	place	place	NN
10011	1504	6	in	in	IN
10011	1504	7	a	a	DT
10011	1504	8	stew	stew	NN
10011	1504	9	-	-	HYPH
10011	1504	10	pan	pan	NN
10011	1504	11	.	.	.
10011	1505	1	Mix	mix	VB
10011	1505	2	1/2	1/2	CD
10011	1505	3	cup	cup	NN
10011	1505	4	of	of	IN
10011	1505	5	wine	wine	NN
10011	1505	6	with	with	IN
10011	1505	7	1/2	1/2	CD
10011	1505	8	cup	cup	NN
10011	1505	9	of	of	IN
10011	1505	10	water	water	NN
10011	1505	11	.	.	.
10011	1506	1	Sweeten	sweeten	VB
10011	1506	2	with	with	IN
10011	1506	3	3	3	CD
10011	1506	4	tablespoonfuls	tablespoonful	NNS
10011	1506	5	of	of	IN
10011	1506	6	sugar	sugar	NN
10011	1506	7	and	and	CC
10011	1506	8	pour	pour	VB
10011	1506	9	over	over	IN
10011	1506	10	the	the	DT
10011	1506	11	apples	apple	NNS
10011	1506	12	.	.	.
10011	1507	1	Let	let	VB
10011	1507	2	cook	cook	NN
10011	1507	3	slowly	slowly	RB
10011	1507	4	until	until	IN
10011	1507	5	the	the	DT
10011	1507	6	apples	apple	NNS
10011	1507	7	are	be	VBP
10011	1507	8	tender	tender	JJ
10011	1507	9	.	.	.
10011	1508	1	Remove	remove	VB
10011	1508	2	from	from	IN
10011	1508	3	the	the	DT
10011	1508	4	fire	fire	NN
10011	1508	5	;	;	:
10011	1508	6	put	put	VBN
10011	1508	7	on	on	RP
10011	1508	8	a	a	DT
10011	1508	9	glass	glass	NN
10011	1508	10	dish	dish	NN
10011	1508	11	.	.	.
10011	1509	1	Pour	pour	VB
10011	1509	2	over	over	IN
10011	1509	3	the	the	DT
10011	1509	4	sauce	sauce	NN
10011	1509	5	and	and	CC
10011	1509	6	serve	serve	VB
10011	1509	7	cold	cold	JJ
10011	1509	8	.	.	.
10011	1510	1	29.--Scotch	29.--scotch	CD
10011	1510	2	Stewed	Stewed	NNP
10011	1510	3	Tripe	tripe	NN
10011	1510	4	.	.	.
10011	1511	1	Clean	clean	JJ
10011	1511	2	and	and	CC
10011	1511	3	boil	boil	VB
10011	1511	4	tripe	tripe	NN
10011	1511	5	until	until	IN
10011	1511	6	tender	tender	NN
10011	1511	7	;	;	:
10011	1511	8	then	then	RB
10011	1511	9	fry	fry	NN
10011	1511	10	1	1	CD
10011	1511	11	chopped	chop	VBN
10011	1511	12	carrot	carrot	NN
10011	1511	13	and	and	CC
10011	1511	14	1	1	CD
10011	1511	15	onion	onion	NN
10011	1511	16	until	until	IN
10011	1511	17	light	light	NNP
10011	1511	18	brown	brown	NNP
10011	1511	19	.	.	.
10011	1512	1	Stir	stir	VB
10011	1512	2	in	in	IN
10011	1512	3	1	1	CD
10011	1512	4	tablespoonful	tablespoonful	NN
10011	1512	5	of	of	IN
10011	1512	6	flour	flour	NN
10011	1512	7	;	;	:
10011	1512	8	add	add	VB
10011	1512	9	1	1	CD
10011	1512	10	cup	cup	NN
10011	1512	11	of	of	IN
10011	1512	12	stock	stock	NN
10011	1512	13	,	,	,
10011	1512	14	1	1	CD
10011	1512	15	bay	bay	NN
10011	1512	16	-	-	HYPH
10011	1512	17	leaf	leaf	NN
10011	1512	18	,	,	,
10011	1512	19	some	some	DT
10011	1512	20	thyme	thyme	NNS
10011	1512	21	and	and	CC
10011	1512	22	parsley	parsley	NN
10011	1512	23	;	;	:
10011	1512	24	let	let	VB
10011	1512	25	boil	boil	VB
10011	1512	26	.	.	.
10011	1513	1	Season	season	NN
10011	1513	2	with	with	IN
10011	1513	3	salt	salt	NN
10011	1513	4	,	,	,
10011	1513	5	pepper	pepper	NN
10011	1513	6	and	and	CC
10011	1513	7	lemon	lemon	NN
10011	1513	8	-	-	HYPH
10011	1513	9	juice	juice	NN
10011	1513	10	.	.	.
10011	1514	1	Cut	cut	VB
10011	1514	2	the	the	DT
10011	1514	3	tripe	tripe	NN
10011	1514	4	into	into	IN
10011	1514	5	narrow	narrow	JJ
10011	1514	6	strips	strip	NNS
10011	1514	7	;	;	:
10011	1514	8	add	add	VB
10011	1514	9	to	to	IN
10011	1514	10	the	the	DT
10011	1514	11	sauce	sauce	NN
10011	1514	12	.	.	.
10011	1515	1	Let	let	VB
10011	1515	2	simmer	simmer	NN
10011	1515	3	one	one	CD
10011	1515	4	-	-	HYPH
10011	1515	5	half	half	NN
10011	1515	6	hour	hour	NN
10011	1515	7	and	and	CC
10011	1515	8	serve	serve	VB
10011	1515	9	.	.	.
10011	1516	1	30.--Polish	30.--polish	CD
10011	1516	2	Stewed	Stewed	NNP
10011	1516	3	Calves	Calves	NNPS
10011	1516	4	'	'	POS
10011	1516	5	Feet	foot	NNS
10011	1516	6	.	.	.
10011	1517	1	Boil	Boil	NNP
10011	1517	2	the	the	DT
10011	1517	3	calves	calf	NNS
10011	1517	4	'	'	POS
10011	1517	5	feet	foot	NNS
10011	1517	6	in	in	IN
10011	1517	7	salted	salted	JJ
10011	1517	8	water	water	NN
10011	1517	9	until	until	IN
10011	1517	10	tender	tender	NN
10011	1517	11	;	;	:
10011	1517	12	then	then	RB
10011	1517	13	take	take	VB
10011	1517	14	out	out	RP
10011	1517	15	the	the	DT
10011	1517	16	bones	bone	NNS
10011	1517	17	.	.	.
10011	1518	1	Fry	Fry	NNP
10011	1518	2	1	1	CD
10011	1518	3	chopped	chop	VBD
10011	1518	4	onion	onion	NN
10011	1518	5	in	in	IN
10011	1518	6	butter	butter	NN
10011	1518	7	;	;	:
10011	1518	8	stir	stir	NN
10011	1518	9	in	in	IN
10011	1518	10	1	1	CD
10011	1518	11	tablespoonful	tablespoonful	NN
10011	1518	12	of	of	IN
10011	1518	13	flour	flour	NN
10011	1518	14	;	;	:
10011	1518	15	add	add	VB
10011	1518	16	1	1	CD
10011	1518	17	cup	cup	NN
10011	1518	18	of	of	IN
10011	1518	19	stock	stock	NN
10011	1518	20	.	.	.
10011	1519	1	Let	let	VB
10011	1519	2	boil	boil	VB
10011	1519	3	with	with	IN
10011	1519	4	1	1	CD
10011	1519	5	bay	bay	NN
10011	1519	6	-	-	HYPH
10011	1519	7	leaf	leaf	NN
10011	1519	8	,	,	,
10011	1519	9	some	some	DT
10011	1519	10	parsley	parsley	NN
10011	1519	11	chopped	chop	VBD
10011	1519	12	fine	fine	JJ
10011	1519	13	and	and	CC
10011	1519	14	1/4	1/4	CD
10011	1519	15	cup	cup	NN
10011	1519	16	of	of	IN
10011	1519	17	vinegar	vinegar	NN
10011	1519	18	,	,	,
10011	1519	19	salt	salt	NN
10011	1519	20	and	and	CC
10011	1519	21	pepper	pepper	NN
10011	1519	22	to	to	IN
10011	1519	23	taste	taste	NN
10011	1519	24	.	.	.
10011	1520	1	Then	then	RB
10011	1520	2	add	add	VB
10011	1520	3	the	the	DT
10011	1520	4	feet	foot	NNS
10011	1520	5	and	and	CC
10011	1520	6	let	let	VB
10011	1520	7	simmer	simmer	NN
10011	1520	8	ten	ten	CD
10011	1520	9	minutes	minute	NNS
10011	1520	10	.	.	.
10011	1521	1	Stir	stir	VB
10011	1521	2	in	in	IN
10011	1521	3	the	the	DT
10011	1521	4	yolks	yolk	NNS
10011	1521	5	of	of	IN
10011	1521	6	an	an	DT
10011	1521	7	egg	egg	NN
10011	1521	8	and	and	CC
10011	1521	9	serve	serve	VB
10011	1521	10	hot	hot	JJ
10011	1521	11	.	.	.
10011	1522	1	_	_	NNP
10011	1522	2	OCTOBER	OCTOBER	NNP
10011	1522	3	.	.	.
10011	1522	4	_	_	NNP
10011	1522	5	1.--Oriental	1.--Oriental	NNP
10011	1522	6	Pudding	Pudding	NNP
10011	1522	7	.	.	.
10011	1523	1	Heat	heat	NN
10011	1523	2	1	1	CD
10011	1523	3	large	large	JJ
10011	1523	4	cup	cup	NN
10011	1523	5	of	of	IN
10011	1523	6	milk	milk	NN
10011	1523	7	and	and	CC
10011	1523	8	stir	stir	VB
10011	1523	9	in	in	IN
10011	1523	10	3	3	CD
10011	1523	11	tablespoonfuls	tablespoonful	NNS
10011	1523	12	of	of	IN
10011	1523	13	butter	butter	NN
10011	1523	14	;	;	:
10011	1523	15	let	let	VB
10011	1523	16	boil	boil	VB
10011	1523	17	up	up	RP
10011	1523	18	.	.	.
10011	1524	1	Then	then	RB
10011	1524	2	stir	stir	VB
10011	1524	3	in	in	IN
10011	1524	4	1	1	CD
10011	1524	5	small	small	JJ
10011	1524	6	cup	cup	NN
10011	1524	7	of	of	IN
10011	1524	8	flour	flour	NN
10011	1524	9	sifted	sift	VBN
10011	1524	10	with	with	IN
10011	1524	11	1	1	CD
10011	1524	12	teaspoonful	teaspoonful	NN
10011	1524	13	of	of	IN
10011	1524	14	baking	baking	NN
10011	1524	15	-	-	HYPH
10011	1524	16	powder	powder	NN
10011	1524	17	and	and	CC
10011	1524	18	a	a	DT
10011	1524	19	pinch	pinch	NN
10011	1524	20	of	of	IN
10011	1524	21	salt	salt	NN
10011	1524	22	;	;	:
10011	1524	23	stir	stir	VB
10011	1524	24	until	until	IN
10011	1524	25	a	a	DT
10011	1524	26	smooth	smooth	JJ
10011	1524	27	batter	batter	NN
10011	1524	28	.	.	.
10011	1525	1	Then	then	RB
10011	1525	2	remove	remove	VB
10011	1525	3	from	from	IN
10011	1525	4	the	the	DT
10011	1525	5	fire	fire	NN
10011	1525	6	and	and	CC
10011	1525	7	stir	stir	VB
10011	1525	8	in	in	IN
10011	1525	9	4	4	CD
10011	1525	10	well	well	RB
10011	1525	11	-	-	HYPH
10011	1525	12	beaten	beat	VBN
10011	1525	13	eggs	egg	NNS
10011	1525	14	,	,	,
10011	1525	15	1/2	1/2	CD
10011	1525	16	cup	cup	NN
10011	1525	17	of	of	IN
10011	1525	18	preserved	preserve	VBN
10011	1525	19	ginger	ginger	NN
10011	1525	20	minced	mince	VBD
10011	1525	21	fine	fine	JJ
10011	1525	22	and	and	CC
10011	1525	23	2	2	CD
10011	1525	24	tablespoonfuls	tablespoonful	NNS
10011	1525	25	of	of	IN
10011	1525	26	the	the	DT
10011	1525	27	syrup	syrup	NN
10011	1525	28	;	;	:
10011	1525	29	mix	mix	VB
10011	1525	30	thoroughly	thoroughly	RB
10011	1525	31	.	.	.
10011	1526	1	Put	put	VB
10011	1526	2	into	into	IN
10011	1526	3	a	a	DT
10011	1526	4	well	well	RB
10011	1526	5	-	-	HYPH
10011	1526	6	buttered	butter	VBN
10011	1526	7	mold	mold	NN
10011	1526	8	and	and	CC
10011	1526	9	let	let	VB
10011	1526	10	steam	steam	NN
10011	1526	11	two	two	CD
10011	1526	12	hours	hour	NNS
10011	1526	13	.	.	.
10011	1527	1	Serve	serve	VB
10011	1527	2	hot	hot	JJ
10011	1527	3	with	with	IN
10011	1527	4	wine	wine	NN
10011	1527	5	sauce	sauce	NN
10011	1527	6	.	.	.
10011	1528	1	2.--Swedish	2.--swedish	CD
10011	1528	2	Batter	Batter	NNP
10011	1528	3	Cakes	Cakes	NNP
10011	1528	4	.	.	.
10011	1529	1	Sift	Sift	NNP
10011	1529	2	1	1	CD
10011	1529	3	pint	pint	NN
10011	1529	4	of	of	IN
10011	1529	5	flour	flour	NN
10011	1529	6	.	.	.
10011	1530	1	Add	add	VB
10011	1530	2	a	a	DT
10011	1530	3	salt	salt	NN
10011	1530	4	-	-	HYPH
10011	1530	5	spoonful	spoonful	JJ
10011	1530	6	of	of	IN
10011	1530	7	salt	salt	NN
10011	1530	8	,	,	,
10011	1530	9	1	1	CD
10011	1530	10	teaspoonful	teaspoonful	NN
10011	1530	11	of	of	IN
10011	1530	12	soda	soda	NN
10011	1530	13	dissolved	dissolve	VBN
10011	1530	14	in	in	IN
10011	1530	15	a	a	DT
10011	1530	16	little	little	JJ
10011	1530	17	milk	milk	NN
10011	1530	18	,	,	,
10011	1530	19	the	the	DT
10011	1530	20	yolks	yolk	NNS
10011	1530	21	of	of	IN
10011	1530	22	6	6	CD
10011	1530	23	eggs	egg	NNS
10011	1530	24	and	and	CC
10011	1530	25	the	the	DT
10011	1530	26	whites	white	NNS
10011	1530	27	beaten	beat	VBN
10011	1530	28	to	to	IN
10011	1530	29	a	a	DT
10011	1530	30	stiff	stiff	JJ
10011	1530	31	froth	froth	NN
10011	1530	32	and	and	CC
10011	1530	33	enough	enough	JJ
10011	1530	34	milk	milk	NN
10011	1530	35	to	to	TO
10011	1530	36	make	make	VB
10011	1530	37	a	a	DT
10011	1530	38	thin	thin	JJ
10011	1530	39	batter	batter	NN
10011	1530	40	.	.	.
10011	1531	1	Then	then	RB
10011	1531	2	bake	bake	VB
10011	1531	3	on	on	RP
10011	1531	4	a	a	DT
10011	1531	5	hot	hot	JJ
10011	1531	6	greased	greased	JJ
10011	1531	7	griddle	griddle	NN
10011	1531	8	until	until	IN
10011	1531	9	done	do	VBN
10011	1531	10	.	.	.
10011	1532	1	Serve	serve	VB
10011	1532	2	hot	hot	JJ
10011	1532	3	.	.	.
10011	1533	1	3.--Chinese	3.--Chinese	NNP
10011	1533	2	Chop	Chop	NNP
10011	1533	3	Suey	Suey	NNP
10011	1533	4	.	.	.
10011	1534	1	Cut	cut	NN
10011	1534	2	2	2	CD
10011	1534	3	pounds	pound	NNS
10011	1534	4	of	of	IN
10011	1534	5	fresh	fresh	JJ
10011	1534	6	pork	pork	NN
10011	1534	7	into	into	IN
10011	1534	8	thin	thin	JJ
10011	1534	9	strips	strip	NNS
10011	1534	10	and	and	CC
10011	1534	11	let	let	VB
10011	1534	12	fry	fry	NN
10011	1534	13	ten	ten	CD
10011	1534	14	minutes	minute	NNS
10011	1534	15	.	.	.
10011	1535	1	Add	add	VB
10011	1535	2	1	1	CD
10011	1535	3	large	large	JJ
10011	1535	4	onion	onion	NN
10011	1535	5	sliced	slice	VBD
10011	1535	6	thin	thin	JJ
10011	1535	7	and	and	CC
10011	1535	8	let	let	VB
10011	1535	9	fry	fry	NN
10011	1535	10	;	;	:
10011	1535	11	then	then	RB
10011	1535	12	add	add	VB
10011	1535	13	1	1	CD
10011	1535	14	cup	cup	NN
10011	1535	15	of	of	IN
10011	1535	16	sliced	sliced	JJ
10011	1535	17	mushrooms	mushroom	NNS
10011	1535	18	,	,	,
10011	1535	19	2	2	CD
10011	1535	20	stalks	stalk	NNS
10011	1535	21	of	of	IN
10011	1535	22	celery	celery	NN
10011	1535	23	cut	cut	VBN
10011	1535	24	fine	fine	JJ
10011	1535	25	,	,	,
10011	1535	26	1/4	1/4	CD
10011	1535	27	cup	cup	NN
10011	1535	28	of	of	IN
10011	1535	29	Chinese	chinese	JJ
10011	1535	30	sauce	sauce	NN
10011	1535	31	and	and	CC
10011	1535	32	a	a	DT
10011	1535	33	pinch	pinch	NN
10011	1535	34	of	of	IN
10011	1535	35	pepper	pepper	NN
10011	1535	36	;	;	,
10011	1535	37	moisten	moisten	VB
10011	1535	38	with	with	IN
10011	1535	39	1/2	1/2	CD
10011	1535	40	cup	cup	NN
10011	1535	41	of	of	IN
10011	1535	42	hot	hot	JJ
10011	1535	43	water	water	NN
10011	1535	44	.	.	.
10011	1536	1	Cover	cover	VB
10011	1536	2	and	and	CC
10011	1536	3	let	let	VB
10011	1536	4	simmer	simmer	NN
10011	1536	5	until	until	IN
10011	1536	6	tender	tender	NN
10011	1536	7	.	.	.
10011	1537	1	Thicken	Thicken	NNP
10011	1537	2	the	the	DT
10011	1537	3	sauce	sauce	NN
10011	1537	4	with	with	IN
10011	1537	5	flour	flour	NN
10011	1537	6	moistened	moisten	VBN
10011	1537	7	with	with	IN
10011	1537	8	a	a	DT
10011	1537	9	little	little	JJ
10011	1537	10	milk	milk	NN
10011	1537	11	and	and	CC
10011	1537	12	let	let	VB
10011	1537	13	boil	boil	VB
10011	1537	14	.	.	.
10011	1538	1	Put	put	VB
10011	1538	2	some	some	DT
10011	1538	3	well	well	RB
10011	1538	4	-	-	HYPH
10011	1538	5	seasoned	season	VBN
10011	1538	6	cooked	cooked	JJ
10011	1538	7	rice	rice	NN
10011	1538	8	on	on	IN
10011	1538	9	a	a	DT
10011	1538	10	platter	platter	NN
10011	1538	11	,	,	,
10011	1538	12	pour	pour	VBP
10011	1538	13	over	over	IN
10011	1538	14	the	the	DT
10011	1538	15	chop	chop	NN
10011	1538	16	suey	suey	NN
10011	1538	17	and	and	CC
10011	1538	18	serve	serve	VB
10011	1538	19	very	very	RB
10011	1538	20	hot	hot	JJ
10011	1538	21	.	.	.
10011	1539	1	4.--Russian	4.--Russian	NNP
10011	1539	2	National	National	NNP
10011	1539	3	Soup	Soup	NNP
10011	1539	4	.	.	.
10011	1540	1	Chop	Chop	NNP
10011	1540	2	and	and	CC
10011	1540	3	fry	fry	VB
10011	1540	4	all	all	DT
10011	1540	5	kinds	kind	NNS
10011	1540	6	of	of	IN
10011	1540	7	vegetables	vegetable	NNS
10011	1540	8	until	until	IN
10011	1540	9	tender	tender	NN
10011	1540	10	.	.	.
10011	1541	1	Make	make	VB
10011	1541	2	a	a	DT
10011	1541	3	highly	highly	RB
10011	1541	4	-	-	HYPH
10011	1541	5	seasoned	season	VBN
10011	1541	6	beef	beef	NN
10011	1541	7	broth	broth	NN
10011	1541	8	;	;	:
10011	1541	9	add	add	VB
10011	1541	10	the	the	DT
10011	1541	11	fried	fry	VBN
10011	1541	12	vegetables	vegetable	NNS
10011	1541	13	,	,	,
10011	1541	14	2	2	CD
10011	1541	15	boiled	boil	VBN
10011	1541	16	beets	beet	NNS
10011	1541	17	chopped	chop	VBD
10011	1541	18	fine	fine	RB
10011	1541	19	,	,	,
10011	1541	20	some	some	DT
10011	1541	21	chopped	chop	VBN
10011	1541	22	ham	ham	NN
10011	1541	23	,	,	,
10011	1541	24	1/4	1/4	CD
10011	1541	25	teaspoonful	teaspoonful	JJ
10011	1541	26	of	of	IN
10011	1541	27	fennel	fennel	NN
10011	1541	28	seed	seed	NN
10011	1541	29	,	,	,
10011	1541	30	2	2	CD
10011	1541	31	sprigs	sprig	NNS
10011	1541	32	of	of	IN
10011	1541	33	parsley	parsley	NNP
10011	1541	34	chopped	chop	VBN
10011	1541	35	.	.	.
10011	1542	1	Let	let	VB
10011	1542	2	boil	boil	NN
10011	1542	3	well	well	RB
10011	1542	4	;	;	:
10011	1542	5	then	then	RB
10011	1542	6	add	add	VB
10011	1542	7	1	1	CD
10011	1542	8	cup	cup	NN
10011	1542	9	of	of	IN
10011	1542	10	hot	hot	JJ
10011	1542	11	cream	cream	NN
10011	1542	12	and	and	CC
10011	1542	13	serve	serve	VB
10011	1542	14	at	at	IN
10011	1542	15	once	once	RB
10011	1542	16	.	.	.
10011	1543	1	5.--English	5.--English	NNP
10011	1543	2	Buns	Buns	NNPS
10011	1543	3	.	.	.
10011	1544	1	Set	set	VB
10011	1544	2	a	a	DT
10011	1544	3	sponge	sponge	NN
10011	1544	4	over	over	IN
10011	1544	5	night	night	NN
10011	1544	6	with	with	IN
10011	1544	7	1	1	CD
10011	1544	8	cake	cake	NN
10011	1544	9	of	of	IN
10011	1544	10	compressed	compress	VBN
10011	1544	11	yeast	yeast	NN
10011	1544	12	dissolved	dissolve	VBN
10011	1544	13	in	in	IN
10011	1544	14	a	a	DT
10011	1544	15	cup	cup	NN
10011	1544	16	of	of	IN
10011	1544	17	warm	warm	JJ
10011	1544	18	water	water	NN
10011	1544	19	,	,	,
10011	1544	20	3	3	CD
10011	1544	21	cups	cup	NNS
10011	1544	22	of	of	IN
10011	1544	23	milk	milk	NN
10011	1544	24	and	and	CC
10011	1544	25	flour	flour	NN
10011	1544	26	enough	enough	RB
10011	1544	27	to	to	TO
10011	1544	28	make	make	VB
10011	1544	29	a	a	DT
10011	1544	30	thick	thick	JJ
10011	1544	31	batter	batter	NN
10011	1544	32	.	.	.
10011	1545	1	Then	then	RB
10011	1545	2	add	add	VB
10011	1545	3	1/2	1/2	CD
10011	1545	4	cup	cup	NN
10011	1545	5	of	of	IN
10011	1545	6	melted	melted	JJ
10011	1545	7	butter	butter	NN
10011	1545	8	,	,	,
10011	1545	9	1	1	CD
10011	1545	10	cup	cup	NN
10011	1545	11	of	of	IN
10011	1545	12	sugar	sugar	NN
10011	1545	13	,	,	,
10011	1545	14	a	a	DT
10011	1545	15	salt	salt	NN
10011	1545	16	-	-	HYPH
10011	1545	17	spoonful	spoonful	JJ
10011	1545	18	of	of	IN
10011	1545	19	salt	salt	NN
10011	1545	20	,	,	,
10011	1545	21	1/2	1/2	CD
10011	1545	22	teaspoonful	teaspoonful	JJ
10011	1545	23	of	of	IN
10011	1545	24	soda	soda	NN
10011	1545	25	,	,	,
10011	1545	26	1/2	1/2	CD
10011	1545	27	nutmeg	nutmeg	NNS
10011	1545	28	grated	grate	VBN
10011	1545	29	and	and	CC
10011	1545	30	flour	flour	NN
10011	1545	31	enough	enough	RB
10011	1545	32	to	to	TO
10011	1545	33	make	make	VB
10011	1545	34	a	a	DT
10011	1545	35	stiff	stiff	JJ
10011	1545	36	dough	dough	NN
10011	1545	37	.	.	.
10011	1546	1	Let	let	VB
10011	1546	2	raise	raise	VB
10011	1546	3	five	five	CD
10011	1546	4	hours	hour	NNS
10011	1546	5	;	;	:
10011	1546	6	then	then	RB
10011	1546	7	roll	roll	VB
10011	1546	8	out	out	RP
10011	1546	9	half	half	PDT
10011	1546	10	an	an	DT
10011	1546	11	inch	inch	NN
10011	1546	12	thick	thick	JJ
10011	1546	13	and	and	CC
10011	1546	14	cut	cut	VBN
10011	1546	15	into	into	IN
10011	1546	16	round	round	JJ
10011	1546	17	cakes	cake	NNS
10011	1546	18	.	.	.
10011	1547	1	Lay	lay	VB
10011	1547	2	in	in	IN
10011	1547	3	a	a	DT
10011	1547	4	well	well	RB
10011	1547	5	-	-	HYPH
10011	1547	6	buttered	butter	VBN
10011	1547	7	baking	baking	NN
10011	1547	8	-	-	HYPH
10011	1547	9	pan	pan	NNP
10011	1547	10	.	.	.
10011	1548	1	Let	let	VB
10011	1548	2	stand	stand	VB
10011	1548	3	half	half	PDT
10011	1548	4	an	an	DT
10011	1548	5	hour	hour	NN
10011	1548	6	;	;	:
10011	1548	7	then	then	RB
10011	1548	8	bake	bake	VB
10011	1548	9	until	until	IN
10011	1548	10	a	a	DT
10011	1548	11	light	light	JJ
10011	1548	12	brown	brown	NN
10011	1548	13	.	.	.
10011	1549	1	Brush	brush	VB
10011	1549	2	the	the	DT
10011	1549	3	top	top	NN
10011	1549	4	with	with	IN
10011	1549	5	white	white	NN
10011	1549	6	of	of	IN
10011	1549	7	egg	egg	NN
10011	1549	8	beaten	beat	VBN
10011	1549	9	with	with	IN
10011	1549	10	pulverized	pulverized	JJ
10011	1549	11	sugar	sugar	NN
10011	1549	12	.	.	.
10011	1550	1	6.--Japanese	6.--japanese	JJ
10011	1550	2	Fish	fish	NN
10011	1550	3	.	.	.
10011	1551	1	Clean	clean	JJ
10011	1551	2	and	and	CC
10011	1551	3	season	season	VB
10011	1551	4	a	a	DT
10011	1551	5	large	large	JJ
10011	1551	6	white	white	JJ
10011	1551	7	fish	fish	NN
10011	1551	8	with	with	IN
10011	1551	9	salt	salt	NN
10011	1551	10	and	and	CC
10011	1551	11	paprica	paprica	NNP
10011	1551	12	and	and	CC
10011	1551	13	let	let	VB
10011	1551	14	boil	boil	VB
10011	1551	15	with	with	IN
10011	1551	16	4	4	CD
10011	1551	17	sliced	sliced	JJ
10011	1551	18	shallots	shallot	NNS
10011	1551	19	and	and	CC
10011	1551	20	1	1	CD
10011	1551	21	clove	clove	NN
10011	1551	22	of	of	IN
10011	1551	23	garlic	garlic	NN
10011	1551	24	mashed	mash	VBD
10011	1551	25	fine	fine	RB
10011	1551	26	.	.	.
10011	1552	1	When	when	WRB
10011	1552	2	nearly	nearly	RB
10011	1552	3	done	do	VBN
10011	1552	4	,	,	,
10011	1552	5	add	add	VB
10011	1552	6	1	1	CD
10011	1552	7	tablespoonful	tablespoonful	NN
10011	1552	8	of	of	IN
10011	1552	9	butter	butter	NN
10011	1552	10	,	,	,
10011	1552	11	2	2	CD
10011	1552	12	sprigs	sprig	NNS
10011	1552	13	of	of	IN
10011	1552	14	parsley	parsley	NNP
10011	1552	15	chopped	chop	VBN
10011	1552	16	fine	fine	RB
10011	1552	17	,	,	,
10011	1552	18	1	1	CD
10011	1552	19	tablespoonful	tablespoonful	NN
10011	1552	20	of	of	IN
10011	1552	21	soy	soy	NN
10011	1552	22	,	,	,
10011	1552	23	1	1	CD
10011	1552	24	tablespoonful	tablespoonful	JJ
10011	1552	25	each	each	DT
10011	1552	26	of	of	IN
10011	1552	27	tarragon	tarragon	NNP
10011	1552	28	and	and	CC
10011	1552	29	Worcestershire	Worcestershire	NNP
10011	1552	30	sauce	sauce	NN
10011	1552	31	.	.	.
10011	1553	1	Let	let	VB
10011	1553	2	cook	cook	NN
10011	1553	3	until	until	IN
10011	1553	4	done	do	VBN
10011	1553	5	.	.	.
10011	1554	1	Place	place	NN
10011	1554	2	on	on	IN
10011	1554	3	a	a	DT
10011	1554	4	platter	platter	NN
10011	1554	5	.	.	.
10011	1555	1	Garnish	garnish	VB
10011	1555	2	with	with	IN
10011	1555	3	fried	fry	VBN
10011	1555	4	parsley	parsley	NN
10011	1555	5	and	and	CC
10011	1555	6	serve	serve	VB
10011	1555	7	with	with	IN
10011	1555	8	boiled	boil	VBN
10011	1555	9	rice	rice	NN
10011	1555	10	.	.	.
10011	1556	1	7.--Swiss	7.--Swiss	NNP
10011	1556	2	Creamed	Creamed	NNP
10011	1556	3	Potatoes	Potatoes	NNP
10011	1556	4	.	.	.
10011	1557	1	Boil	Boil	NNP
10011	1557	2	potatoes	potato	NNS
10011	1557	3	until	until	IN
10011	1557	4	tender	tender	NN
10011	1557	5	and	and	CC
10011	1557	6	slice	slice	VB
10011	1557	7	them	-PRON-	PRP
10011	1557	8	thin	thin	JJ
10011	1557	9	.	.	.
10011	1558	1	Heat	heat	NN
10011	1558	2	two	two	CD
10011	1558	3	ounces	ounce	NNS
10011	1558	4	of	of	IN
10011	1558	5	butter	butter	NN
10011	1558	6	;	;	:
10011	1558	7	add	add	VB
10011	1558	8	a	a	DT
10011	1558	9	dessert	dessert	NN
10011	1558	10	-	-	HYPH
10011	1558	11	spoonful	spoonful	JJ
10011	1558	12	of	of	IN
10011	1558	13	flour	flour	NN
10011	1558	14	.	.	.
10011	1559	1	Then	then	RB
10011	1559	2	stir	stir	VB
10011	1559	3	in	in	IN
10011	1559	4	some	some	DT
10011	1559	5	rich	rich	JJ
10011	1559	6	milk	milk	NN
10011	1559	7	until	until	IN
10011	1559	8	it	-PRON-	PRP
10011	1559	9	thickens	thicken	VBZ
10011	1559	10	;	;	:
10011	1559	11	add	add	VB
10011	1559	12	the	the	DT
10011	1559	13	potatoes	potato	NNS
10011	1559	14	,	,	,
10011	1559	15	salt	salt	NN
10011	1559	16	,	,	,
10011	1559	17	pepper	pepper	NN
10011	1559	18	and	and	CC
10011	1559	19	chopped	chop	VBD
10011	1559	20	parsley	parsley	NN
10011	1559	21	.	.	.
10011	1560	1	Let	let	VB
10011	1560	2	boil	boil	VB
10011	1560	3	up	up	RP
10011	1560	4	;	;	:
10011	1560	5	add	add	VB
10011	1560	6	a	a	DT
10011	1560	7	little	little	JJ
10011	1560	8	hot	hot	JJ
10011	1560	9	cream	cream	NN
10011	1560	10	and	and	CC
10011	1560	11	serve	serve	VB
10011	1560	12	at	at	IN
10011	1560	13	once	once	RB
10011	1560	14	.	.	.
10011	1561	1	8.--Belgian	8.--belgian	CD
10011	1561	2	Chicken	Chicken	NNP
10011	1561	3	.	.	.
10011	1562	1	Cut	cut	VB
10011	1562	2	a	a	DT
10011	1562	3	cooked	cooked	JJ
10011	1562	4	chicken	chicken	NN
10011	1562	5	into	into	IN
10011	1562	6	pieces	piece	NNS
10011	1562	7	;	;	:
10011	1562	8	add	add	VB
10011	1562	9	some	some	DT
10011	1562	10	slices	slice	NNS
10011	1562	11	of	of	IN
10011	1562	12	cold	cold	JJ
10011	1562	13	veal	veal	NN
10011	1562	14	.	.	.
10011	1563	1	Heat	heat	NN
10011	1563	2	1	1	CD
10011	1563	3	cup	cup	NN
10011	1563	4	of	of	IN
10011	1563	5	stock	stock	NN
10011	1563	6	;	;	:
10011	1563	7	add	add	VB
10011	1563	8	1/4	1/4	CD
10011	1563	9	teaspoonful	teaspoonful	NN
10011	1563	10	of	of	IN
10011	1563	11	mustard	mustard	NN
10011	1563	12	,	,	,
10011	1563	13	1/2	1/2	CD
10011	1563	14	teaspoonful	teaspoonful	JJ
10011	1563	15	of	of	IN
10011	1563	16	paprica	paprica	NNP
10011	1563	17	,	,	,
10011	1563	18	a	a	DT
10011	1563	19	pinch	pinch	NN
10011	1563	20	of	of	IN
10011	1563	21	white	white	JJ
10011	1563	22	pepper	pepper	NN
10011	1563	23	and	and	CC
10011	1563	24	salt	salt	NN
10011	1563	25	to	to	IN
10011	1563	26	taste	taste	NN
10011	1563	27	.	.	.
10011	1564	1	Add	add	VB
10011	1564	2	the	the	DT
10011	1564	3	chicken	chicken	NN
10011	1564	4	and	and	CC
10011	1564	5	1	1	CD
10011	1564	6	glass	glass	NN
10011	1564	7	of	of	IN
10011	1564	8	sherry	sherry	NN
10011	1564	9	wine	wine	NN
10011	1564	10	.	.	.
10011	1565	1	Let	let	VB
10011	1565	2	all	all	DT
10011	1565	3	cook	cook	VB
10011	1565	4	ten	ten	CD
10011	1565	5	minutes	minute	NNS
10011	1565	6	.	.	.
10011	1566	1	Add	add	VB
10011	1566	2	3	3	CD
10011	1566	3	tablespoonfuls	tablespoonful	NNS
10011	1566	4	of	of	IN
10011	1566	5	currant	currant	JJ
10011	1566	6	jelly	jelly	NN
10011	1566	7	.	.	.
10011	1567	1	Serve	serve	VB
10011	1567	2	hot	hot	JJ
10011	1567	3	with	with	IN
10011	1567	4	toasted	toasted	JJ
10011	1567	5	croutons	crouton	NNS
10011	1567	6	.	.	.
10011	1568	1	9.--Swiss	9.--swiss	CD
10011	1568	2	Biscuits	biscuit	NNS
10011	1568	3	.	.	.
10011	1569	1	Beat	beat	VB
10011	1569	2	the	the	DT
10011	1569	3	yolks	yolk	NNS
10011	1569	4	of	of	IN
10011	1569	5	2	2	CD
10011	1569	6	eggs	egg	NNS
10011	1569	7	with	with	IN
10011	1569	8	1/4	1/4	CD
10011	1569	9	pound	pound	NN
10011	1569	10	of	of	IN
10011	1569	11	butter	butter	NN
10011	1569	12	;	;	:
10011	1569	13	add	add	VB
10011	1569	14	a	a	DT
10011	1569	15	pinch	pinch	NN
10011	1569	16	of	of	IN
10011	1569	17	salt	salt	NN
10011	1569	18	and	and	CC
10011	1569	19	pepper	pepper	NN
10011	1569	20	,	,	,
10011	1569	21	a	a	DT
10011	1569	22	teaspoonful	teaspoonful	NN
10011	1569	23	of	of	IN
10011	1569	24	mustard	mustard	NN
10011	1569	25	and	and	CC
10011	1569	26	5	5	CD
10011	1569	27	ounces	ounce	NNS
10011	1569	28	of	of	IN
10011	1569	29	grated	grate	VBN
10011	1569	30	Swiss	swiss	JJ
10011	1569	31	cheese	cheese	NN
10011	1569	32	.	.	.
10011	1570	1	Mix	mix	VB
10011	1570	2	well	well	RB
10011	1570	3	with	with	IN
10011	1570	4	1/4	1/4	CD
10011	1570	5	pound	pound	NN
10011	1570	6	of	of	IN
10011	1570	7	flour	flour	NN
10011	1570	8	or	or	CC
10011	1570	9	enough	enough	JJ
10011	1570	10	to	to	TO
10011	1570	11	make	make	VB
10011	1570	12	a	a	DT
10011	1570	13	stiff	stiff	JJ
10011	1570	14	dough	dough	NN
10011	1570	15	;	;	:
10011	1570	16	roll	roll	VB
10011	1570	17	out	out	RP
10011	1570	18	and	and	CC
10011	1570	19	cut	cut	VBN
10011	1570	20	into	into	IN
10011	1570	21	round	round	JJ
10011	1570	22	biscuits	biscuit	NNS
10011	1570	23	.	.	.
10011	1571	1	Bake	bake	VB
10011	1571	2	in	in	IN
10011	1571	3	a	a	DT
10011	1571	4	moderate	moderate	JJ
10011	1571	5	oven	oven	NN
10011	1571	6	for	for	IN
10011	1571	7	twenty	twenty	CD
10011	1571	8	minutes	minute	NNS
10011	1571	9	,	,	,
10011	1571	10	and	and	CC
10011	1571	11	serve	serve	VB
10011	1571	12	.	.	.
10011	1572	1	10.--French	10.--french	CD
10011	1572	2	Fritters	fritter	NNS
10011	1572	3	.	.	.
10011	1573	1	Boil	Boil	NNP
10011	1573	2	1	1	CD
10011	1573	3	quart	quart	NN
10011	1573	4	of	of	IN
10011	1573	5	water	water	NN
10011	1573	6	;	;	:
10011	1573	7	add	add	VB
10011	1573	8	1	1	CD
10011	1573	9	teaspoonful	teaspoonful	NN
10011	1573	10	of	of	IN
10011	1573	11	salt	salt	NN
10011	1573	12	,	,	,
10011	1573	13	2	2	CD
10011	1573	14	tablespoonfuls	tablespoonful	NNS
10011	1573	15	of	of	IN
10011	1573	16	butter	butter	NN
10011	1573	17	;	;	:
10011	1573	18	then	then	RB
10011	1573	19	stir	stir	VB
10011	1573	20	in	in	IN
10011	1573	21	enough	enough	JJ
10011	1573	22	sifted	sift	VBN
10011	1573	23	flour	flour	NN
10011	1573	24	until	until	IN
10011	1573	25	thick	thick	JJ
10011	1573	26	and	and	CC
10011	1573	27	smooth	smooth	JJ
10011	1573	28	.	.	.
10011	1574	1	When	when	WRB
10011	1574	2	cold	cold	JJ
10011	1574	3	,	,	,
10011	1574	4	stir	stir	VBP
10011	1574	5	in	in	IN
10011	1574	6	5	5	CD
10011	1574	7	beaten	beat	VBN
10011	1574	8	eggs	egg	NNS
10011	1574	9	,	,	,
10011	1574	10	sugar	sugar	NN
10011	1574	11	and	and	CC
10011	1574	12	a	a	DT
10011	1574	13	little	little	JJ
10011	1574	14	nutmeg	nutmeg	NN
10011	1574	15	to	to	TO
10011	1574	16	taste	taste	VB
10011	1574	17	.	.	.
10011	1575	1	Fry	fry	NN
10011	1575	2	in	in	IN
10011	1575	3	deep	deep	JJ
10011	1575	4	hot	hot	JJ
10011	1575	5	lard	lard	NN
10011	1575	6	to	to	IN
10011	1575	7	a	a	DT
10011	1575	8	golden	golden	JJ
10011	1575	9	brown	brown	NN
10011	1575	10	.	.	.
10011	1576	1	Serve	serve	VB
10011	1576	2	with	with	IN
10011	1576	3	wine	wine	NN
10011	1576	4	sauce	sauce	NN
10011	1576	5	.	.	.
10011	1577	1	11.--German	11.--german	CD
10011	1577	2	Waffles	Waffles	NNP
10011	1577	3	.	.	.
10011	1578	1	Mix	mix	VB
10011	1578	2	1/4	1/4	CD
10011	1578	3	pound	pound	NN
10011	1578	4	of	of	IN
10011	1578	5	butter	butter	NN
10011	1578	6	with	with	IN
10011	1578	7	6	6	CD
10011	1578	8	tablespoonfuls	tablespoonful	NNS
10011	1578	9	of	of	IN
10011	1578	10	sugar	sugar	NN
10011	1578	11	.	.	.
10011	1579	1	Add	add	VB
10011	1579	2	the	the	DT
10011	1579	3	yolks	yolk	NNS
10011	1579	4	of	of	IN
10011	1579	5	5	5	CD
10011	1579	6	eggs	egg	NNS
10011	1579	7	,	,	,
10011	1579	8	1/2	1/2	CD
10011	1579	9	cup	cup	NN
10011	1579	10	of	of	IN
10011	1579	11	milk	milk	NN
10011	1579	12	,	,	,
10011	1579	13	1/2	1/2	CD
10011	1579	14	pound	pound	NN
10011	1579	15	of	of	IN
10011	1579	16	sifted	sift	VBN
10011	1579	17	flour	flour	NN
10011	1579	18	with	with	IN
10011	1579	19	2	2	CD
10011	1579	20	teaspoonfuls	teaspoonful	NNS
10011	1579	21	of	of	IN
10011	1579	22	baking	baking	NN
10011	1579	23	-	-	HYPH
10011	1579	24	powder	powder	NNP
10011	1579	25	,	,	,
10011	1579	26	a	a	DT
10011	1579	27	pinch	pinch	NN
10011	1579	28	of	of	IN
10011	1579	29	salt	salt	NN
10011	1579	30	and	and	CC
10011	1579	31	the	the	DT
10011	1579	32	grated	grate	VBN
10011	1579	33	peel	peel	NN
10011	1579	34	of	of	IN
10011	1579	35	a	a	DT
10011	1579	36	lemon	lemon	NN
10011	1579	37	.	.	.
10011	1580	1	Mix	mix	VB
10011	1580	2	well	well	RB
10011	1580	3	;	;	:
10011	1580	4	add	add	VB
10011	1580	5	the	the	DT
10011	1580	6	whites	white	NNS
10011	1580	7	beaten	beat	VBN
10011	1580	8	stiff	stiff	JJ
10011	1580	9	and	and	CC
10011	1580	10	bake	bake	VBP
10011	1580	11	in	in	RP
10011	1580	12	a	a	DT
10011	1580	13	well	well	RB
10011	1580	14	greased	greased	JJ
10011	1580	15	waffle	waffle	NN
10011	1580	16	iron	iron	NN
10011	1580	17	.	.	.
10011	1581	1	Sprinkle	sprinkle	VB
10011	1581	2	with	with	IN
10011	1581	3	pulverized	pulverized	JJ
10011	1581	4	sugar	sugar	NN
10011	1581	5	and	and	CC
10011	1581	6	serve	serve	VB
10011	1581	7	hot	hot	JJ
10011	1581	8	.	.	.
10011	1582	1	12.--Dutch	12.--dutch	CD
10011	1582	2	Rice	Rice	NNP
10011	1582	3	Fritters	Fritters	NNPS
10011	1582	4	.	.	.
10011	1583	1	Take	take	VB
10011	1583	2	1	1	CD
10011	1583	3	cup	cup	NN
10011	1583	4	of	of	IN
10011	1583	5	boiled	boil	VBN
10011	1583	6	rice	rice	NN
10011	1583	7	and	and	CC
10011	1583	8	mix	mix	VB
10011	1583	9	with	with	IN
10011	1583	10	3	3	CD
10011	1583	11	beaten	beat	VBN
10011	1583	12	eggs	egg	NNS
10011	1583	13	.	.	.
10011	1584	1	Then	then	RB
10011	1584	2	sift	sift	VB
10011	1584	3	1/2	1/2	CD
10011	1584	4	cup	cup	NN
10011	1584	5	of	of	IN
10011	1584	6	flour	flour	NN
10011	1584	7	with	with	IN
10011	1584	8	1	1	CD
10011	1584	9	teaspoonful	teaspoonful	NN
10011	1584	10	of	of	IN
10011	1584	11	baking	baking	NN
10011	1584	12	-	-	HYPH
10011	1584	13	powder	powder	NN
10011	1584	14	and	and	CC
10011	1584	15	a	a	DT
10011	1584	16	pinch	pinch	NN
10011	1584	17	of	of	IN
10011	1584	18	salt	salt	NN
10011	1584	19	.	.	.
10011	1585	1	Add	add	VB
10011	1585	2	some	some	DT
10011	1585	3	sugar	sugar	NN
10011	1585	4	to	to	TO
10011	1585	5	taste	taste	VB
10011	1585	6	.	.	.
10011	1586	1	Beat	beat	VB
10011	1586	2	to	to	IN
10011	1586	3	a	a	DT
10011	1586	4	light	light	JJ
10011	1586	5	thick	thick	JJ
10011	1586	6	batter	batter	NN
10011	1586	7	and	and	CC
10011	1586	8	fry	fry	VB
10011	1586	9	a	a	DT
10011	1586	10	spoonful	spoonful	JJ
10011	1586	11	at	at	IN
10011	1586	12	a	a	DT
10011	1586	13	time	time	NN
10011	1586	14	in	in	IN
10011	1586	15	boiling	boil	VBG
10011	1586	16	lard	lard	NN
10011	1586	17	.	.	.
10011	1587	1	Sprinkle	sprinkle	VB
10011	1587	2	with	with	IN
10011	1587	3	pulverized	pulverized	JJ
10011	1587	4	sugar	sugar	NN
10011	1587	5	and	and	CC
10011	1587	6	serve	serve	VB
10011	1587	7	hot	hot	JJ
10011	1587	8	with	with	IN
10011	1587	9	cooked	cooked	JJ
10011	1587	10	fruit	fruit	NN
10011	1587	11	.	.	.
10011	1588	1	13.--French	13.--french	CD
10011	1588	2	Lettuce	Lettuce	NNP
10011	1588	3	Salad	Salad	NNP
10011	1588	4	.	.	.
10011	1589	1	Take	take	VB
10011	1589	2	the	the	DT
10011	1589	3	inner	inner	JJ
10011	1589	4	lettuce	lettuce	NN
10011	1589	5	leaves	leave	NNS
10011	1589	6	;	;	:
10011	1589	7	sprinkle	sprinkle	VB
10011	1589	8	with	with	IN
10011	1589	9	salt	salt	NN
10011	1589	10	and	and	CC
10011	1589	11	pepper	pepper	NN
10011	1589	12	.	.	.
10011	1590	1	Mix	mix	VB
10011	1590	2	the	the	DT
10011	1590	3	yolks	yolk	NNS
10011	1590	4	of	of	IN
10011	1590	5	2	2	CD
10011	1590	6	hard	hard	RB
10011	1590	7	-	-	HYPH
10011	1590	8	boiled	boil	VBN
10011	1590	9	eggs	egg	NNS
10011	1590	10	with	with	IN
10011	1590	11	1	1	CD
10011	1590	12	tablespoonful	tablespoonful	JJ
10011	1590	13	of	of	IN
10011	1590	14	olive	olive	NN
10011	1590	15	-	-	HYPH
10011	1590	16	oil	oil	NN
10011	1590	17	and	and	CC
10011	1590	18	stir	stir	VB
10011	1590	19	all	all	RB
10011	1590	20	together	together	RB
10011	1590	21	with	with	IN
10011	1590	22	2	2	CD
10011	1590	23	tablespoonfuls	tablespoonful	NNS
10011	1590	24	of	of	IN
10011	1590	25	white	white	JJ
10011	1590	26	wine	wine	NN
10011	1590	27	vinegar	vinegar	NN
10011	1590	28	.	.	.
10011	1591	1	Serve	serve	VB
10011	1591	2	at	at	IN
10011	1591	3	once	once	RB
10011	1591	4	with	with	IN
10011	1591	5	meats	meat	NNS
10011	1591	6	.	.	.
10011	1592	1	14.--Austrian	14.--austrian	CD
10011	1592	2	Baked	Baked	NNP
10011	1592	3	Eggs	Eggs	NNP
10011	1592	4	.	.	.
10011	1593	1	Poach	poach	JJ
10011	1593	2	fresh	fresh	JJ
10011	1593	3	eggs	egg	NNS
10011	1593	4	one	one	CD
10011	1593	5	at	at	IN
10011	1593	6	a	a	DT
10011	1593	7	time	time	NN
10011	1593	8	;	;	:
10011	1593	9	then	then	RB
10011	1593	10	put	put	VB
10011	1593	11	in	in	RP
10011	1593	12	a	a	DT
10011	1593	13	well	well	RB
10011	1593	14	-	-	HYPH
10011	1593	15	buttered	butter	VBN
10011	1593	16	baking	baking	NN
10011	1593	17	-	-	HYPH
10011	1593	18	dish	dish	NN
10011	1593	19	;	;	:
10011	1593	20	sprinkle	sprinkle	VB
10011	1593	21	with	with	IN
10011	1593	22	salt	salt	NN
10011	1593	23	,	,	,
10011	1593	24	pepper	pepper	NN
10011	1593	25	,	,	,
10011	1593	26	bits	bit	NNS
10011	1593	27	of	of	IN
10011	1593	28	butter	butter	NN
10011	1593	29	and	and	CC
10011	1593	30	grated	grate	VBN
10011	1593	31	cheese	cheese	NN
10011	1593	32	.	.	.
10011	1594	1	Pour	pour	VB
10011	1594	2	over	over	IN
10011	1594	3	the	the	DT
10011	1594	4	top	top	JJ
10011	1594	5	1/2	1/2	CD
10011	1594	6	cup	cup	NN
10011	1594	7	of	of	IN
10011	1594	8	cream	cream	NN
10011	1594	9	sauce	sauce	NN
10011	1594	10	and	and	CC
10011	1594	11	cover	cover	VB
10011	1594	12	with	with	IN
10011	1594	13	fine	fine	JJ
10011	1594	14	bread	bread	NN
10011	1594	15	-	-	HYPH
10011	1594	16	crumbs	crumb	NNS
10011	1594	17	.	.	.
10011	1595	1	Set	Set	VBN
10011	1595	2	in	in	IN
10011	1595	3	the	the	DT
10011	1595	4	oven	oven	NN
10011	1595	5	to	to	TO
10011	1595	6	brown	brown	VB
10011	1595	7	and	and	CC
10011	1595	8	serve	serve	VB
10011	1595	9	hot	hot	JJ
10011	1595	10	with	with	IN
10011	1595	11	tomato	tomato	NN
10011	1595	12	-	-	HYPH
10011	1595	13	sauce	sauce	NN
10011	1595	14	.	.	.
10011	1596	1	15.--Swedish	15.--swedish	CD
10011	1596	2	Stewed	Stewed	NNP
10011	1596	3	Chicken	Chicken	NNP
10011	1596	4	.	.	.
10011	1597	1	Cut	cut	VB
10011	1597	2	a	a	DT
10011	1597	3	spring	spring	NN
10011	1597	4	chicken	chicken	NN
10011	1597	5	in	in	IN
10011	1597	6	pieces	piece	NNS
10011	1597	7	at	at	IN
10011	1597	8	the	the	DT
10011	1597	9	joints	joint	NNS
10011	1597	10	;	;	:
10011	1597	11	season	season	NN
10011	1597	12	with	with	IN
10011	1597	13	salt	salt	NN
10011	1597	14	and	and	CC
10011	1597	15	pepper	pepper	NN
10011	1597	16	and	and	CC
10011	1597	17	sauté	sauté	NN
10011	1597	18	in	in	IN
10011	1597	19	hot	hot	JJ
10011	1597	20	butter	butter	NN
10011	1597	21	.	.	.
10011	1598	1	Add	add	NN
10011	1598	2	2	2	CD
10011	1598	3	cups	cup	NNS
10011	1598	4	of	of	IN
10011	1598	5	cream	cream	NN
10011	1598	6	sauce	sauce	NN
10011	1598	7	,	,	,
10011	1598	8	1/2	1/2	CD
10011	1598	9	cup	cup	NN
10011	1598	10	of	of	IN
10011	1598	11	boiled	boil	VBN
10011	1598	12	rice	rice	NN
10011	1598	13	,	,	,
10011	1598	14	some	some	DT
10011	1598	15	chopped	chop	VBD
10011	1598	16	parsley	parsley	NN
10011	1598	17	and	and	CC
10011	1598	18	bits	bit	NNS
10011	1598	19	of	of	IN
10011	1598	20	butter	butter	NN
10011	1598	21	.	.	.
10011	1599	1	Let	let	VB
10011	1599	2	stew	stew	NN
10011	1599	3	slowly	slowly	RB
10011	1599	4	until	until	IN
10011	1599	5	the	the	DT
10011	1599	6	chicken	chicken	NN
10011	1599	7	is	be	VBZ
10011	1599	8	very	very	RB
10011	1599	9	tender	tender	JJ
10011	1599	10	.	.	.
10011	1600	1	Serve	serve	VB
10011	1600	2	hot	hot	JJ
10011	1600	3	.	.	.
10011	1601	1	16.--Polish	16.--polish	CD
10011	1601	2	Filled	fill	VBN
10011	1601	3	Fish	fish	NN
10011	1601	4	.	.	.
10011	1602	1	Clean	clean	VB
10011	1602	2	the	the	DT
10011	1602	3	fish	fish	NN
10011	1602	4	;	;	,
10011	1602	5	cut	cut	VBD
10011	1602	6	open	open	JJ
10011	1602	7	along	along	IN
10011	1602	8	the	the	DT
10011	1602	9	backbone	backbone	NN
10011	1602	10	.	.	.
10011	1603	1	Remove	remove	VB
10011	1603	2	all	all	PDT
10011	1603	3	the	the	DT
10011	1603	4	fish	fish	NN
10011	1603	5	from	from	IN
10011	1603	6	the	the	DT
10011	1603	7	skin	skin	NN
10011	1603	8	and	and	CC
10011	1603	9	bone	bone	NN
10011	1603	10	from	from	IN
10011	1603	11	head	head	NN
10011	1603	12	to	to	IN
10011	1603	13	tail	tail	NN
10011	1603	14	and	and	CC
10011	1603	15	chop	chop	NN
10011	1603	16	fine	fine	RB
10011	1603	17	.	.	.
10011	1604	1	Fry	fry	NN
10011	1604	2	1	1	CD
10011	1604	3	onion	onion	NN
10011	1604	4	in	in	IN
10011	1604	5	butter	butter	NN
10011	1604	6	;	;	:
10011	1604	7	add	add	VB
10011	1604	8	some	some	DT
10011	1604	9	soaked	soak	VBN
10011	1604	10	bread	bread	NN
10011	1604	11	.	.	.
10011	1605	1	Take	take	VB
10011	1605	2	from	from	IN
10011	1605	3	the	the	DT
10011	1605	4	fire	fire	NN
10011	1605	5	and	and	CC
10011	1605	6	mix	mix	VB
10011	1605	7	with	with	IN
10011	1605	8	the	the	DT
10011	1605	9	chopped	chop	VBN
10011	1605	10	fish	fish	NN
10011	1605	11	.	.	.
10011	1606	1	Add	add	NN
10011	1606	2	2	2	CD
10011	1606	3	eggs	egg	NNS
10011	1606	4	and	and	CC
10011	1606	5	chopped	chop	VBN
10011	1606	6	parsley	parsley	NN
10011	1606	7	;	;	:
10011	1606	8	season	season	NN
10011	1606	9	highly	highly	RB
10011	1606	10	with	with	IN
10011	1606	11	salt	salt	NN
10011	1606	12	and	and	CC
10011	1606	13	pepper	pepper	NN
10011	1606	14	,	,	,
10011	1606	15	a	a	DT
10011	1606	16	pinch	pinch	NN
10011	1606	17	of	of	IN
10011	1606	18	cloves	clove	NNS
10011	1606	19	and	and	CC
10011	1606	20	nutmeg	nutmeg	NNS
10011	1606	21	.	.	.
10011	1607	1	Fill	fill	VB
10011	1607	2	the	the	DT
10011	1607	3	skin	skin	NN
10011	1607	4	of	of	IN
10011	1607	5	the	the	DT
10011	1607	6	fish	fish	NN
10011	1607	7	with	with	IN
10011	1607	8	the	the	DT
10011	1607	9	mixture	mixture	NN
10011	1607	10	and	and	CC
10011	1607	11	boil	boil	VB
10011	1607	12	with	with	IN
10011	1607	13	sliced	sliced	JJ
10011	1607	14	onions	onion	NNS
10011	1607	15	,	,	,
10011	1607	16	a	a	DT
10011	1607	17	few	few	JJ
10011	1607	18	lemon	lemon	NN
10011	1607	19	slices	slice	NNS
10011	1607	20	,	,	,
10011	1607	21	some	some	DT
10011	1607	22	parsley	parsley	NN
10011	1607	23	and	and	CC
10011	1607	24	a	a	DT
10011	1607	25	tablespoonful	tablespoonful	NN
10011	1607	26	of	of	IN
10011	1607	27	butter	butter	NN
10011	1607	28	,	,	,
10011	1607	29	salt	salt	NN
10011	1607	30	and	and	CC
10011	1607	31	pepper	pepper	NN
10011	1607	32	,	,	,
10011	1607	33	until	until	IN
10011	1607	34	done	do	VBN
10011	1607	35	.	.	.
10011	1608	1	Serve	serve	VB
10011	1608	2	hot	hot	JJ
10011	1608	3	or	or	CC
10011	1608	4	cold	cold	JJ
10011	1608	5	.	.	.
10011	1609	1	17.--Eels	17.--eel	NNS
10011	1609	2	a	a	DT
10011	1609	3	la	la	FW
10011	1609	4	Poulette	Poulette	NNP
10011	1609	5	.	.	.
10011	1610	1	Clean	clean	VB
10011	1610	2	and	and	CC
10011	1610	3	skin	skin	VB
10011	1610	4	the	the	DT
10011	1610	5	eels	eel	NNS
10011	1610	6	;	;	:
10011	1610	7	let	let	VB
10011	1610	8	boil	boil	VB
10011	1610	9	with	with	IN
10011	1610	10	salt	salt	NN
10011	1610	11	,	,	,
10011	1610	12	pepper	pepper	NN
10011	1610	13	and	and	CC
10011	1610	14	vinegar	vinegar	NN
10011	1610	15	.	.	.
10011	1611	1	Then	then	RB
10011	1611	2	cut	cut	VB
10011	1611	3	into	into	IN
10011	1611	4	three	three	CD
10011	1611	5	-	-	HYPH
10011	1611	6	inch	inch	NN
10011	1611	7	pieces	piece	NNS
10011	1611	8	.	.	.
10011	1612	1	Heat	heat	NN
10011	1612	2	2	2	CD
10011	1612	3	tablespoonfuls	tablespoonful	NNS
10011	1612	4	of	of	IN
10011	1612	5	butter	butter	NN
10011	1612	6	;	;	:
10011	1612	7	add	add	VB
10011	1612	8	1	1	CD
10011	1612	9	onion	onion	NN
10011	1612	10	chopped	chop	VBN
10011	1612	11	;	;	:
10011	1612	12	stir	stir	NN
10011	1612	13	in	in	IN
10011	1612	14	1	1	CD
10011	1612	15	tablespoonful	tablespoonful	NN
10011	1612	16	of	of	IN
10011	1612	17	flour	flour	NN
10011	1612	18	until	until	IN
10011	1612	19	brown	brown	NNP
10011	1612	20	;	;	:
10011	1612	21	add	add	VB
10011	1612	22	1	1	CD
10011	1612	23	cup	cup	NN
10011	1612	24	of	of	IN
10011	1612	25	water	water	NN
10011	1612	26	,	,	,
10011	1612	27	salt	salt	NN
10011	1612	28	,	,	,
10011	1612	29	pepper	pepper	NN
10011	1612	30	,	,	,
10011	1612	31	1	1	CD
10011	1612	32	bay	bay	NN
10011	1612	33	-	-	HYPH
10011	1612	34	leaf	leaf	NN
10011	1612	35	,	,	,
10011	1612	36	some	some	DT
10011	1612	37	parsley	parsley	NN
10011	1612	38	and	and	CC
10011	1612	39	thyme	thyme	NNS
10011	1612	40	.	.	.
10011	1613	1	Let	let	VB
10011	1613	2	boil	boil	NN
10011	1613	3	well	well	RB
10011	1613	4	;	;	:
10011	1613	5	add	add	VB
10011	1613	6	the	the	DT
10011	1613	7	eels	eel	NNS
10011	1613	8	and	and	CC
10011	1613	9	1	1	CD
10011	1613	10	glass	glass	NN
10011	1613	11	of	of	IN
10011	1613	12	wine	wine	NN
10011	1613	13	.	.	.
10011	1614	1	Boil	Boil	NNP
10011	1614	2	ten	ten	CD
10011	1614	3	minutes	minute	NNS
10011	1614	4	longer	long	RBR
10011	1614	5	;	;	:
10011	1614	6	thicken	thicken	VB
10011	1614	7	the	the	DT
10011	1614	8	sauce	sauce	NN
10011	1614	9	with	with	IN
10011	1614	10	the	the	DT
10011	1614	11	yolks	yolk	NNS
10011	1614	12	of	of	IN
10011	1614	13	2	2	CD
10011	1614	14	eggs	egg	NNS
10011	1614	15	well	well	RB
10011	1614	16	beaten	beat	VBN
10011	1614	17	and	and	CC
10011	1614	18	seasoned	season	VBN
10011	1614	19	with	with	IN
10011	1614	20	lemon	lemon	NN
10011	1614	21	-	-	HYPH
10011	1614	22	juice	juice	NN
10011	1614	23	.	.	.
10011	1615	1	Serve	serve	VB
10011	1615	2	with	with	IN
10011	1615	3	fried	fried	JJ
10011	1615	4	croutons	crouton	NNS
10011	1615	5	.	.	.
10011	1616	1	18.--Italian	18.--italian	CD
10011	1616	2	Baked	Baked	NNP
10011	1616	3	Fish	Fish	NNP
10011	1616	4	.	.	.
10011	1617	1	Clean	clean	JJ
10011	1617	2	and	and	CC
10011	1617	3	season	season	VB
10011	1617	4	a	a	DT
10011	1617	5	blue	blue	JJ
10011	1617	6	fish	fish	NN
10011	1617	7	with	with	IN
10011	1617	8	salt	salt	NN
10011	1617	9	,	,	,
10011	1617	10	pepper	pepper	NN
10011	1617	11	and	and	CC
10011	1617	12	cloves	clove	NNS
10011	1617	13	.	.	.
10011	1618	1	Lay	lay	VB
10011	1618	2	the	the	DT
10011	1618	3	fish	fish	NN
10011	1618	4	in	in	IN
10011	1618	5	a	a	DT
10011	1618	6	baking	baking	NN
10011	1618	7	-	-	HYPH
10011	1618	8	pan	pan	NN
10011	1618	9	with	with	IN
10011	1618	10	1	1	CD
10011	1618	11	onion	onion	NN
10011	1618	12	chopped	chop	VBD
10011	1618	13	fine	fine	JJ
10011	1618	14	and	and	CC
10011	1618	15	2	2	CD
10011	1618	16	tablespoonfuls	tablespoonful	NNS
10011	1618	17	of	of	IN
10011	1618	18	chopped	chop	VBN
10011	1618	19	carrot	carrot	NNP
10011	1618	20	and	and	CC
10011	1618	21	parsley	parsley	NN
10011	1618	22	.	.	.
10011	1619	1	Pour	pour	VB
10011	1619	2	over	over	IN
10011	1619	3	1	1	CD
10011	1619	4	glass	glass	NN
10011	1619	5	of	of	IN
10011	1619	6	wine	wine	NN
10011	1619	7	;	;	:
10011	1619	8	sprinkle	sprinkle	VB
10011	1619	9	with	with	IN
10011	1619	10	flour	flour	NN
10011	1619	11	.	.	.
10011	1620	1	Put	put	JJ
10011	1620	2	flakes	flake	NNS
10011	1620	3	of	of	IN
10011	1620	4	butter	butter	NN
10011	1620	5	over	over	IN
10011	1620	6	the	the	DT
10011	1620	7	fish	fish	NN
10011	1620	8	and	and	CC
10011	1620	9	let	let	VB
10011	1620	10	bake	bake	NN
10011	1620	11	until	until	IN
10011	1620	12	brown	brown	NNP
10011	1620	13	.	.	.
10011	1621	1	Serve	serve	VB
10011	1621	2	with	with	IN
10011	1621	3	macaroni	macaroni	NN
10011	1621	4	.	.	.
10011	1622	1	19.--Dutch	19.--dutch	LS
10011	1622	2	Stuffed	Stuffed	NNP
10011	1622	3	Goose	Goose	NNP
10011	1622	4	.	.	.
10011	1623	1	Clean	clean	JJ
10011	1623	2	and	and	CC
10011	1623	3	season	season	VB
10011	1623	4	a	a	DT
10011	1623	5	goose	goose	NN
10011	1623	6	and	and	CC
10011	1623	7	stuff	stuff	NN
10011	1623	8	with	with	IN
10011	1623	9	oysters	oyster	NNS
10011	1623	10	well	well	RB
10011	1623	11	seasoned	season	VBN
10011	1623	12	with	with	IN
10011	1623	13	salt	salt	NN
10011	1623	14	,	,	,
10011	1623	15	pepper	pepper	NN
10011	1623	16	,	,	,
10011	1623	17	parsley	parsley	NN
10011	1623	18	,	,	,
10011	1623	19	thyme	thyme	NNS
10011	1623	20	and	and	CC
10011	1623	21	bits	bit	NNS
10011	1623	22	of	of	IN
10011	1623	23	butter	butter	NN
10011	1623	24	rolled	roll	VBN
10011	1623	25	in	in	IN
10011	1623	26	fine	fine	JJ
10011	1623	27	bread	bread	NN
10011	1623	28	-	-	HYPH
10011	1623	29	crumbs	crumb	NNS
10011	1623	30	.	.	.
10011	1624	1	Put	put	VB
10011	1624	2	in	in	RP
10011	1624	3	a	a	DT
10011	1624	4	baking	baking	NN
10011	1624	5	-	-	HYPH
10011	1624	6	dish	dish	NN
10011	1624	7	.	.	.
10011	1625	1	Pour	pour	VB
10011	1625	2	over	over	IN
10011	1625	3	the	the	DT
10011	1625	4	oyster	oyster	JJ
10011	1625	5	liquor	liquor	NN
10011	1625	6	and	and	CC
10011	1625	7	a	a	DT
10011	1625	8	little	little	JJ
10011	1625	9	hot	hot	JJ
10011	1625	10	water	water	NN
10011	1625	11	;	;	:
10011	1625	12	let	let	VB
10011	1625	13	bake	bake	NN
10011	1625	14	until	until	IN
10011	1625	15	done	do	VBN
10011	1625	16	.	.	.
10011	1626	1	Baste	Baste	NNP
10011	1626	2	as	as	RB
10011	1626	3	often	often	RB
10011	1626	4	as	as	IN
10011	1626	5	necessary	necessary	JJ
10011	1626	6	.	.	.
10011	1627	1	Serve	serve	VB
10011	1627	2	with	with	IN
10011	1627	3	red	red	JJ
10011	1627	4	currant	currant	NN
10011	1627	5	jelly	jelly	NN
10011	1627	6	.	.	.
10011	1628	1	20.--Swiss	20.--swiss	CD
10011	1628	2	Roast	Roast	NNP
10011	1628	3	Turkey	Turkey	NNP
10011	1628	4	.	.	.
10011	1629	1	Clean	clean	JJ
10011	1629	2	and	and	CC
10011	1629	3	season	season	VB
10011	1629	4	the	the	DT
10011	1629	5	turkey	turkey	NN
10011	1629	6	with	with	IN
10011	1629	7	salt	salt	NN
10011	1629	8	and	and	CC
10011	1629	9	pepper	pepper	NN
10011	1629	10	.	.	.
10011	1630	1	Then	then	RB
10011	1630	2	fill	fill	VB
10011	1630	3	with	with	IN
10011	1630	4	2	2	CD
10011	1630	5	cups	cup	NNS
10011	1630	6	of	of	IN
10011	1630	7	bread	bread	NN
10011	1630	8	-	-	HYPH
10011	1630	9	crumbs	crumb	NNS
10011	1630	10	mixed	mix	VBN
10011	1630	11	with	with	IN
10011	1630	12	a	a	DT
10011	1630	13	lump	lump	NN
10011	1630	14	of	of	IN
10011	1630	15	butter	butter	NN
10011	1630	16	,	,	,
10011	1630	17	some	some	DT
10011	1630	18	chopped	chop	VBN
10011	1630	19	onion	onion	NN
10011	1630	20	and	and	CC
10011	1630	21	thyme	thyme	NNS
10011	1630	22	,	,	,
10011	1630	23	salt	salt	NN
10011	1630	24	and	and	CC
10011	1630	25	pepper	pepper	NN
10011	1630	26	to	to	TO
10011	1630	27	taste	taste	NN
10011	1630	28	,	,	,
10011	1630	29	1/2	1/2	CD
10011	1630	30	cup	cup	NN
10011	1630	31	of	of	IN
10011	1630	32	seeded	seeded	JJ
10011	1630	33	raisins	raisin	NNS
10011	1630	34	and	and	CC
10011	1630	35	1/2	1/2	CD
10011	1630	36	cup	cup	NN
10011	1630	37	of	of	IN
10011	1630	38	nuts	nut	NNS
10011	1630	39	.	.	.
10011	1631	1	Mix	mix	VB
10011	1631	2	all	all	RB
10011	1631	3	well	well	RB
10011	1631	4	with	with	IN
10011	1631	5	2	2	CD
10011	1631	6	beaten	beat	VBN
10011	1631	7	eggs	egg	NNS
10011	1631	8	.	.	.
10011	1632	1	Put	put	VB
10011	1632	2	turkey	turkey	NNP
10011	1632	3	in	in	IN
10011	1632	4	dripping	dripping	JJ
10011	1632	5	-	-	HYPH
10011	1632	6	pan	pan	NN
10011	1632	7	and	and	CC
10011	1632	8	let	let	VB
10011	1632	9	bake	bake	VB
10011	1632	10	a	a	DT
10011	1632	11	rich	rich	JJ
10011	1632	12	brown	brown	NN
10011	1632	13	.	.	.
10011	1633	1	Baste	Baste	NNP
10011	1633	2	often	often	RB
10011	1633	3	with	with	IN
10011	1633	4	the	the	DT
10011	1633	5	dripping	drip	VBG
10011	1633	6	until	until	IN
10011	1633	7	tender	tender	NN
10011	1633	8	.	.	.
10011	1634	1	Serve	serve	VB
10011	1634	2	with	with	IN
10011	1634	3	dressing	dressing	NN
10011	1634	4	.	.	.
10011	1635	1	21.--French	21.--french	CD
10011	1635	2	Turkey	Turkey	NNP
10011	1635	3	Soup	Soup	NNP
10011	1635	4	.	.	.
10011	1636	1	Cut	cut	VB
10011	1636	2	off	off	RP
10011	1636	3	all	all	PDT
10011	1636	4	the	the	DT
10011	1636	5	meat	meat	NN
10011	1636	6	from	from	IN
10011	1636	7	left	leave	VBN
10011	1636	8	-	-	HYPH
10011	1636	9	over	over	RP
10011	1636	10	turkey	turkey	NNP
10011	1636	11	bones	bone	NNS
10011	1636	12	.	.	.
10011	1637	1	Put	put	VB
10011	1637	2	the	the	DT
10011	1637	3	bones	bone	NNS
10011	1637	4	in	in	IN
10011	1637	5	cold	cold	JJ
10011	1637	6	water	water	NN
10011	1637	7	and	and	CC
10011	1637	8	boil	boil	VB
10011	1637	9	with	with	IN
10011	1637	10	1	1	CD
10011	1637	11	small	small	JJ
10011	1637	12	onion	onion	NN
10011	1637	13	,	,	,
10011	1637	14	1	1	CD
10011	1637	15	carrot	carrot	NN
10011	1637	16	,	,	,
10011	1637	17	2	2	CD
10011	1637	18	pieces	piece	NNS
10011	1637	19	of	of	IN
10011	1637	20	celery	celery	NN
10011	1637	21	and	and	CC
10011	1637	22	2	2	CD
10011	1637	23	sprigs	sprig	NNS
10011	1637	24	of	of	IN
10011	1637	25	parsley	parsley	NN
10011	1637	26	,	,	,
10011	1637	27	all	all	DT
10011	1637	28	cut	cut	VBD
10011	1637	29	fine	fine	JJ
10011	1637	30	.	.	.
10011	1638	1	Add	add	NN
10011	1638	2	1	1	CD
10011	1638	3	cup	cup	NN
10011	1638	4	of	of	IN
10011	1638	5	tomato	tomato	NN
10011	1638	6	-	-	HYPH
10011	1638	7	sauce	sauce	NN
10011	1638	8	.	.	.
10011	1639	1	Let	let	VB
10011	1639	2	all	all	DT
10011	1639	3	cook	cook	VB
10011	1639	4	well	well	RB
10011	1639	5	,	,	,
10011	1639	6	seasoned	season	VBN
10011	1639	7	with	with	IN
10011	1639	8	salt	salt	NN
10011	1639	9	and	and	CC
10011	1639	10	pepper	pepper	NN
10011	1639	11	.	.	.
10011	1640	1	Remove	remove	VB
10011	1640	2	the	the	DT
10011	1640	3	bones	bone	NNS
10011	1640	4	;	;	:
10011	1640	5	add	add	VB
10011	1640	6	boiled	boil	VBN
10011	1640	7	rice	rice	NN
10011	1640	8	and	and	CC
10011	1640	9	the	the	DT
10011	1640	10	turkey	turkey	NNP
10011	1640	11	meat	meat	NN
10011	1640	12	cut	cut	VBD
10011	1640	13	into	into	IN
10011	1640	14	dice	dice	NN
10011	1640	15	pieces	piece	NNS
10011	1640	16	.	.	.
10011	1641	1	Let	let	VB
10011	1641	2	boil	boil	VB
10011	1641	3	and	and	CC
10011	1641	4	serve	serve	VB
10011	1641	5	hot	hot	JJ
10011	1641	6	with	with	IN
10011	1641	7	fried	fried	JJ
10011	1641	8	croutons	crouton	NNS
10011	1641	9	.	.	.
10011	1642	1	22.--Swedish	22.--swedish	CD
10011	1642	2	Baked	Baked	NNP
10011	1642	3	Fish	Fish	NNP
10011	1642	4	.	.	.
10011	1643	1	Clean	clean	JJ
10011	1643	2	and	and	CC
10011	1643	3	season	season	VB
10011	1643	4	a	a	DT
10011	1643	5	trout	trout	NN
10011	1643	6	with	with	IN
10011	1643	7	salt	salt	NN
10011	1643	8	,	,	,
10011	1643	9	black	black	JJ
10011	1643	10	pepper	pepper	NN
10011	1643	11	and	and	CC
10011	1643	12	cayenne	cayenne	NN
10011	1643	13	.	.	.
10011	1644	1	Lay	Lay	NNP
10011	1644	2	in	in	IN
10011	1644	3	a	a	DT
10011	1644	4	baking	baking	NN
10011	1644	5	-	-	HYPH
10011	1644	6	pan	pan	NN
10011	1644	7	;	;	:
10011	1644	8	dredge	dredge	NN
10011	1644	9	with	with	IN
10011	1644	10	flour	flour	NN
10011	1644	11	;	;	:
10011	1644	12	sprinkle	sprinkle	VB
10011	1644	13	with	with	IN
10011	1644	14	parsley	parsley	NN
10011	1644	15	and	and	CC
10011	1644	16	bits	bit	NNS
10011	1644	17	of	of	IN
10011	1644	18	butter	butter	NN
10011	1644	19	;	;	:
10011	1644	20	add	add	VB
10011	1644	21	a	a	DT
10011	1644	22	little	little	JJ
10011	1644	23	water	water	NN
10011	1644	24	and	and	CC
10011	1644	25	vinegar	vinegar	NN
10011	1644	26	.	.	.
10011	1645	1	Let	let	VB
10011	1645	2	bake	bake	NN
10011	1645	3	in	in	IN
10011	1645	4	a	a	DT
10011	1645	5	hot	hot	JJ
10011	1645	6	oven	oven	NN
10011	1645	7	.	.	.
10011	1646	1	Baste	Baste	NNP
10011	1646	2	often	often	RB
10011	1646	3	with	with	IN
10011	1646	4	butter	butter	NN
10011	1646	5	until	until	IN
10011	1646	6	done	do	VBN
10011	1646	7	.	.	.
10011	1647	1	Garnish	garnish	VB
10011	1647	2	with	with	IN
10011	1647	3	parsley	parsley	NN
10011	1647	4	and	and	CC
10011	1647	5	serve	serve	VB
10011	1647	6	hot	hot	JJ
10011	1647	7	with	with	IN
10011	1647	8	cream	cream	NN
10011	1647	9	sauce	sauce	NN
10011	1647	10	.	.	.
10011	1648	1	23.--Jewish	23.--jewish	CD
10011	1648	2	Stewed	stew	VBN
10011	1648	3	Sweetbreads	Sweetbreads	NNPS
10011	1648	4	.	.	.
10011	1649	1	Clean	clean	JJ
10011	1649	2	and	and	CC
10011	1649	3	parboil	parboil	VB
10011	1649	4	the	the	DT
10011	1649	5	sweetbreads	sweetbread	NNS
10011	1649	6	;	;	:
10011	1649	7	then	then	RB
10011	1649	8	fry	fry	NN
10011	1649	9	1	1	CD
10011	1649	10	small	small	JJ
10011	1649	11	sliced	sliced	JJ
10011	1649	12	onion	onion	NN
10011	1649	13	in	in	IN
10011	1649	14	hot	hot	JJ
10011	1649	15	fat	fat	NN
10011	1649	16	until	until	IN
10011	1649	17	light	light	NN
10011	1649	18	brown	brown	NNP
10011	1649	19	.	.	.
10011	1650	1	Stir	stir	VB
10011	1650	2	in	in	IN
10011	1650	3	1	1	CD
10011	1650	4	tablespoonful	tablespoonful	NN
10011	1650	5	of	of	IN
10011	1650	6	flour	flour	NN
10011	1650	7	;	;	:
10011	1650	8	add	add	VB
10011	1650	9	1/2	1/2	CD
10011	1650	10	cup	cup	NN
10011	1650	11	of	of	IN
10011	1650	12	water	water	NN
10011	1650	13	and	and	CC
10011	1650	14	1/2	1/2	CD
10011	1650	15	cup	cup	NN
10011	1650	16	of	of	IN
10011	1650	17	wine	wine	NN
10011	1650	18	vinegar	vinegar	NN
10011	1650	19	;	;	,
10011	1650	20	let	let	VB
10011	1650	21	boil	boil	VB
10011	1650	22	up	up	RP
10011	1650	23	.	.	.
10011	1651	1	Add	add	NN
10011	1651	2	1	1	CD
10011	1651	3	bay	bay	NN
10011	1651	4	-	-	HYPH
10011	1651	5	leaf	leaf	NN
10011	1651	6	,	,	,
10011	1651	7	a	a	DT
10011	1651	8	few	few	JJ
10011	1651	9	cloves	clove	NNS
10011	1651	10	,	,	,
10011	1651	11	1/4	1/4	CD
10011	1651	12	cup	cup	NN
10011	1651	13	of	of	IN
10011	1651	14	seeded	seeded	JJ
10011	1651	15	raisins	raisin	NNS
10011	1651	16	,	,	,
10011	1651	17	a	a	DT
10011	1651	18	few	few	JJ
10011	1651	19	thin	thin	JJ
10011	1651	20	slices	slice	NNS
10011	1651	21	of	of	IN
10011	1651	22	lemon	lemon	NN
10011	1651	23	and	and	CC
10011	1651	24	chopped	chop	VBD
10011	1651	25	parsley	parsley	NN
10011	1651	26	.	.	.
10011	1652	1	Season	season	NN
10011	1652	2	with	with	IN
10011	1652	3	salt	salt	NN
10011	1652	4	and	and	CC
10011	1652	5	paprica	paprica	NNP
10011	1652	6	to	to	TO
10011	1652	7	taste	taste	VB
10011	1652	8	;	;	:
10011	1652	9	add	add	VB
10011	1652	10	1	1	CD
10011	1652	11	tablespoonful	tablespoonful	NN
10011	1652	12	of	of	IN
10011	1652	13	brown	brown	JJ
10011	1652	14	sugar	sugar	NN
10011	1652	15	.	.	.
10011	1653	1	Let	let	VB
10011	1653	2	boil	boil	NN
10011	1653	3	;	;	:
10011	1653	4	add	add	VB
10011	1653	5	the	the	DT
10011	1653	6	sweetbreads	sweetbread	NNS
10011	1653	7	and	and	CC
10011	1653	8	simmer	simmer	NN
10011	1653	9	until	until	IN
10011	1653	10	done	do	VBN
10011	1653	11	.	.	.
10011	1654	1	Serve	serve	VB
10011	1654	2	cold	cold	NN
10011	1654	3	.	.	.
10011	1655	1	24.--German	24.--german	CD
10011	1655	2	Stuffed	Stuffed	NNP
10011	1655	3	Turkey	Turkey	NNP
10011	1655	4	.	.	.
10011	1656	1	Singe	singe	VB
10011	1656	2	and	and	CC
10011	1656	3	clean	clean	VB
10011	1656	4	a	a	DT
10011	1656	5	fat	fat	JJ
10011	1656	6	turkey	turkey	NN
10011	1656	7	.	.	.
10011	1657	1	Season	season	NN
10011	1657	2	well	well	RB
10011	1657	3	with	with	IN
10011	1657	4	salt	salt	NN
10011	1657	5	and	and	CC
10011	1657	6	pepper	pepper	NN
10011	1657	7	.	.	.
10011	1658	1	Chop	chop	VB
10011	1658	2	the	the	DT
10011	1658	3	giblets	giblet	NNS
10011	1658	4	;	;	:
10011	1658	5	add	add	VB
10011	1658	6	some	some	DT
10011	1658	7	chopped	chop	VBN
10011	1658	8	veal	veal	NN
10011	1658	9	and	and	CC
10011	1658	10	pork	pork	NN
10011	1658	11	,	,	,
10011	1658	12	1	1	CD
10011	1658	13	onion	onion	NN
10011	1658	14	,	,	,
10011	1658	15	2	2	CD
10011	1658	16	cloves	clove	NNS
10011	1658	17	of	of	IN
10011	1658	18	garlic	garlic	JJ
10011	1658	19	and	and	CC
10011	1658	20	parsley	parsley	NN
10011	1658	21	chopped	chop	VBN
10011	1658	22	,	,	,
10011	1658	23	salt	salt	NN
10011	1658	24	and	and	CC
10011	1658	25	pepper	pepper	NN
10011	1658	26	.	.	.
10011	1659	1	Mix	mix	VB
10011	1659	2	with	with	IN
10011	1659	3	2	2	CD
10011	1659	4	eggs	egg	NNS
10011	1659	5	and	and	CC
10011	1659	6	stuff	stuff	VB
10011	1659	7	the	the	DT
10011	1659	8	turkey	turkey	NNP
10011	1659	9	.	.	.
10011	1660	1	Put	put	VB
10011	1660	2	in	in	IN
10011	1660	3	the	the	DT
10011	1660	4	dripping	dripping	JJ
10011	1660	5	-	-	HYPH
10011	1660	6	pan	pan	NN
10011	1660	7	with	with	IN
10011	1660	8	some	some	DT
10011	1660	9	hot	hot	JJ
10011	1660	10	water	water	NN
10011	1660	11	.	.	.
10011	1661	1	Dredge	dredge	NN
10011	1661	2	with	with	IN
10011	1661	3	flour	flour	NN
10011	1661	4	;	;	:
10011	1661	5	let	let	VB
10011	1661	6	bake	bake	NN
10011	1661	7	until	until	IN
10011	1661	8	done	do	VBN
10011	1661	9	.	.	.
10011	1662	1	Baste	Baste	NNP
10011	1662	2	often	often	RB
10011	1662	3	with	with	IN
10011	1662	4	the	the	DT
10011	1662	5	sauce	sauce	NN
10011	1662	6	.	.	.
10011	1663	1	Serve	serve	VB
10011	1663	2	the	the	DT
10011	1663	3	turkey	turkey	NN
10011	1663	4	with	with	IN
10011	1663	5	the	the	DT
10011	1663	6	dressing	dressing	NN
10011	1663	7	.	.	.
10011	1664	1	Garnish	garnish	VB
10011	1664	2	with	with	IN
10011	1664	3	boiled	boil	VBN
10011	1664	4	beets	beet	NNS
10011	1664	5	sliced	slice	VBD
10011	1664	6	thin	thin	JJ
10011	1664	7	.	.	.
10011	1665	1	25.--Neapolitan	25.--neapolitan	CD
10011	1665	2	Salad	salad	NN
10011	1665	3	.	.	.
10011	1666	1	Cut	cut	VB
10011	1666	2	cold	cold	JJ
10011	1666	3	chicken	chicken	NN
10011	1666	4	or	or	CC
10011	1666	5	turkey	turkey	NNP
10011	1666	6	in	in	IN
10011	1666	7	small	small	JJ
10011	1666	8	dice	dice	NN
10011	1666	9	pieces	piece	NNS
10011	1666	10	;	;	:
10011	1666	11	add	add	VB
10011	1666	12	some	some	DT
10011	1666	13	cold	cold	JJ
10011	1666	14	potatoes	potato	NNS
10011	1666	15	,	,	,
10011	1666	16	beets	beet	NNS
10011	1666	17	and	and	CC
10011	1666	18	celery	celery	NN
10011	1666	19	,	,	,
10011	1666	20	cut	cut	VB
10011	1666	21	fine	fine	RB
10011	1666	22	;	;	:
10011	1666	23	sprinkle	sprinkle	VB
10011	1666	24	with	with	IN
10011	1666	25	chopped	chop	VBN
10011	1666	26	hard	hard	RB
10011	1666	27	-	-	HYPH
10011	1666	28	boiled	boil	VBN
10011	1666	29	eggs	egg	NNS
10011	1666	30	,	,	,
10011	1666	31	salt	salt	NN
10011	1666	32	and	and	CC
10011	1666	33	pepper	pepper	NN
10011	1666	34	.	.	.
10011	1667	1	Line	line	VB
10011	1667	2	the	the	DT
10011	1667	3	salad	salad	NN
10011	1667	4	bowl	bowl	NN
10011	1667	5	with	with	IN
10011	1667	6	lettuce	lettuce	NN
10011	1667	7	leaves	leave	NNS
10011	1667	8	;	;	:
10011	1667	9	add	add	VB
10011	1667	10	the	the	DT
10011	1667	11	salad	salad	NN
10011	1667	12	.	.	.
10011	1668	1	Cover	cover	VB
10011	1668	2	with	with	IN
10011	1668	3	a	a	DT
10011	1668	4	French	french	JJ
10011	1668	5	mayonnaise	mayonnaise	NN
10011	1668	6	dressing	dressing	NN
10011	1668	7	.	.	.
10011	1669	1	Garnish	garnish	VB
10011	1669	2	with	with	IN
10011	1669	3	capers	caper	NNS
10011	1669	4	and	and	CC
10011	1669	5	beets	beet	NNS
10011	1669	6	.	.	.
10011	1670	1	26.--Bavarian	26.--bavarian	CD
10011	1670	2	Stuffed	Stuffed	NNP
10011	1670	3	Chicken	Chicken	NNP
10011	1670	4	.	.	.
10011	1671	1	Clean	clean	JJ
10011	1671	2	and	and	CC
10011	1671	3	season	season	VB
10011	1671	4	a	a	DT
10011	1671	5	fat	fat	JJ
10011	1671	6	hen	hen	NN
10011	1671	7	.	.	.
10011	1672	1	Chop	chop	VB
10011	1672	2	the	the	DT
10011	1672	3	giblets	giblet	NNS
10011	1672	4	;	;	:
10011	1672	5	add	add	VB
10011	1672	6	some	some	DT
10011	1672	7	truffles	truffle	NNS
10011	1672	8	,	,	,
10011	1672	9	a	a	DT
10011	1672	10	chopped	chop	VBN
10011	1672	11	onion	onion	NN
10011	1672	12	,	,	,
10011	1672	13	parsley	parsley	NN
10011	1672	14	,	,	,
10011	1672	15	bread	bread	NN
10011	1672	16	-	-	HYPH
10011	1672	17	crumbs	crumb	NNS
10011	1672	18	,	,	,
10011	1672	19	a	a	DT
10011	1672	20	beaten	beat	VBN
10011	1672	21	egg	egg	NN
10011	1672	22	,	,	,
10011	1672	23	salt	salt	NN
10011	1672	24	,	,	,
10011	1672	25	black	black	JJ
10011	1672	26	pepper	pepper	NN
10011	1672	27	and	and	CC
10011	1672	28	paprica	paprica	NNP
10011	1672	29	to	to	TO
10011	1672	30	taste	taste	VB
10011	1672	31	.	.	.
10011	1673	1	Then	then	RB
10011	1673	2	fill	fill	VB
10011	1673	3	the	the	DT
10011	1673	4	chicken	chicken	NN
10011	1673	5	;	;	:
10011	1673	6	heat	heat	VB
10011	1673	7	some	some	DT
10011	1673	8	dripping	drip	VBG
10011	1673	9	in	in	IN
10011	1673	10	a	a	DT
10011	1673	11	large	large	JJ
10011	1673	12	saucepan	saucepan	NN
10011	1673	13	;	;	:
10011	1673	14	lay	lie	VBD
10011	1673	15	in	in	IN
10011	1673	16	the	the	DT
10011	1673	17	chicken	chicken	NN
10011	1673	18	,	,	,
10011	1673	19	cover	cover	NN
10011	1673	20	,	,	,
10011	1673	21	and	and	CC
10011	1673	22	cook	cook	VB
10011	1673	23	slowly	slowly	RB
10011	1673	24	with	with	IN
10011	1673	25	1	1	CD
10011	1673	26	cup	cup	NN
10011	1673	27	of	of	IN
10011	1673	28	hot	hot	JJ
10011	1673	29	water	water	NN
10011	1673	30	until	until	IN
10011	1673	31	tender	tender	NN
10011	1673	32	.	.	.
10011	1674	1	27.--Hungarian	27.--hungarian	CD
10011	1674	2	Baked	Baked	NNP
10011	1674	3	Herring	Herring	NNP
10011	1674	4	.	.	.
10011	1675	1	Bone	bone	VB
10011	1675	2	the	the	DT
10011	1675	3	herring	herring	NN
10011	1675	4	and	and	CC
10011	1675	5	cut	cut	VBD
10011	1675	6	into	into	IN
10011	1675	7	small	small	JJ
10011	1675	8	pieces	piece	NNS
10011	1675	9	.	.	.
10011	1676	1	Slice	slice	VB
10011	1676	2	some	some	DT
10011	1676	3	cooked	cook	VBN
10011	1676	4	potatoes	potato	NNS
10011	1676	5	;	;	:
10011	1676	6	then	then	RB
10011	1676	7	butter	butter	VB
10011	1676	8	a	a	DT
10011	1676	9	baking	baking	NN
10011	1676	10	-	-	HYPH
10011	1676	11	dish	dish	NN
10011	1676	12	;	;	:
10011	1676	13	sprinkle	sprinkle	VB
10011	1676	14	with	with	IN
10011	1676	15	flour	flour	NN
10011	1676	16	.	.	.
10011	1677	1	Put	put	VB
10011	1677	2	a	a	DT
10011	1677	3	layer	layer	NN
10011	1677	4	of	of	IN
10011	1677	5	potatoes	potato	NNS
10011	1677	6	,	,	,
10011	1677	7	some	some	DT
10011	1677	8	chopped	chop	VBN
10011	1677	9	onion	onion	NN
10011	1677	10	and	and	CC
10011	1677	11	herring	herring	NN
10011	1677	12	and	and	CC
10011	1677	13	bits	bit	NNS
10011	1677	14	of	of	IN
10011	1677	15	butter	butter	NN
10011	1677	16	until	until	IN
10011	1677	17	dish	dish	NN
10011	1677	18	is	be	VBZ
10011	1677	19	full	full	JJ
10011	1677	20	;	;	:
10011	1677	21	sprinkle	sprinkle	VB
10011	1677	22	with	with	IN
10011	1677	23	pepper	pepper	NN
10011	1677	24	.	.	.
10011	1678	1	Make	make	VB
10011	1678	2	the	the	DT
10011	1678	3	top	top	JJ
10011	1678	4	layer	layer	NN
10011	1678	5	of	of	IN
10011	1678	6	potatoes	potato	NNS
10011	1678	7	and	and	CC
10011	1678	8	bits	bit	NNS
10011	1678	9	of	of	IN
10011	1678	10	butter	butter	NN
10011	1678	11	.	.	.
10011	1679	1	Moisten	moisten	VB
10011	1679	2	with	with	IN
10011	1679	3	3	3	CD
10011	1679	4	tablespoonfuls	tablespoonful	NNS
10011	1679	5	of	of	IN
10011	1679	6	sour	sour	JJ
10011	1679	7	cream	cream	NN
10011	1679	8	.	.	.
10011	1680	1	Bake	bake	VB
10011	1680	2	in	in	IN
10011	1680	3	a	a	DT
10011	1680	4	moderate	moderate	JJ
10011	1680	5	oven	oven	NN
10011	1680	6	until	until	IN
10011	1680	7	brown	brown	NNP
10011	1680	8	.	.	.
10011	1681	1	Serve	serve	VB
10011	1681	2	hot	hot	JJ
10011	1681	3	.	.	.
10011	1682	1	28.--French	28.--french	CD
10011	1682	2	Stewed	Stewed	NNP
10011	1682	3	Quail	Quail	NNP
10011	1682	4	.	.	.
10011	1683	1	Stuff	stuff	VB
10011	1683	2	the	the	DT
10011	1683	3	quail	quail	NN
10011	1683	4	.	.	.
10011	1684	1	Put	put	VB
10011	1684	2	1	1	CD
10011	1684	3	tablespoonful	tablespoonful	NN
10011	1684	4	of	of	IN
10011	1684	5	butter	butter	NN
10011	1684	6	in	in	IN
10011	1684	7	a	a	DT
10011	1684	8	large	large	JJ
10011	1684	9	stew	stew	NN
10011	1684	10	-	-	HYPH
10011	1684	11	pan	pan	NN
10011	1684	12	;	;	:
10011	1684	13	add	add	VB
10011	1684	14	some	some	DT
10011	1684	15	thin	thin	JJ
10011	1684	16	slices	slice	NNS
10011	1684	17	of	of	IN
10011	1684	18	bacon	bacon	NN
10011	1684	19	.	.	.
10011	1685	1	Let	let	VB
10011	1685	2	get	get	VB
10011	1685	3	very	very	RB
10011	1685	4	hot	hot	JJ
10011	1685	5	.	.	.
10011	1686	1	Lay	Lay	NNP
10011	1686	2	in	in	IN
10011	1686	3	the	the	DT
10011	1686	4	birds	bird	NNS
10011	1686	5	;	;	:
10011	1686	6	sprinkle	sprinkle	VB
10011	1686	7	with	with	IN
10011	1686	8	salt	salt	NN
10011	1686	9	and	and	CC
10011	1686	10	pepper	pepper	NN
10011	1686	11	;	;	:
10011	1686	12	add	add	VB
10011	1686	13	1	1	CD
10011	1686	14	small	small	JJ
10011	1686	15	onion	onion	NN
10011	1686	16	and	and	CC
10011	1686	17	1	1	CD
10011	1686	18	carrot	carrot	NN
10011	1686	19	chopped	chop	VBD
10011	1686	20	fine	fine	RB
10011	1686	21	.	.	.
10011	1687	1	Cover	cover	VB
10011	1687	2	and	and	CC
10011	1687	3	let	let	VB
10011	1687	4	brown	brown	VB
10011	1687	5	a	a	DT
10011	1687	6	few	few	JJ
10011	1687	7	minutes	minute	NNS
10011	1687	8	,	,	,
10011	1687	9	then	then	RB
10011	1687	10	add	add	VB
10011	1687	11	1	1	CD
10011	1687	12	cup	cup	NN
10011	1687	13	of	of	IN
10011	1687	14	hot	hot	JJ
10011	1687	15	water	water	NN
10011	1687	16	.	.	.
10011	1688	1	Let	let	VB
10011	1688	2	stew	stew	NN
10011	1688	3	slowly	slowly	RB
10011	1688	4	until	until	IN
10011	1688	5	tender	tender	NN
10011	1688	6	.	.	.
10011	1689	1	Thicken	Thicken	NNP
10011	1689	2	the	the	DT
10011	1689	3	sauce	sauce	NN
10011	1689	4	with	with	IN
10011	1689	5	flour	flour	NN
10011	1689	6	mixed	mix	VBN
10011	1689	7	with	with	IN
10011	1689	8	milk	milk	NN
10011	1689	9	;	;	:
10011	1689	10	add	add	VB
10011	1689	11	some	some	DT
10011	1689	12	chopped	chop	VBN
10011	1689	13	parsley	parsley	NN
10011	1689	14	;	;	:
10011	1689	15	let	let	VB
10011	1689	16	boil	boil	VB
10011	1689	17	up	up	RP
10011	1689	18	and	and	CC
10011	1689	19	serve	serve	VB
10011	1689	20	hot	hot	JJ
10011	1689	21	.	.	.
10011	1690	1	29.--India	29.--india	CD
10011	1690	2	Beef	Beef	NNP
10011	1690	3	Curry	Curry	NNP
10011	1690	4	.	.	.
10011	1691	1	Cut	cut	NN
10011	1691	2	2	2	CD
10011	1691	3	pounds	pound	NNS
10011	1691	4	of	of	IN
10011	1691	5	beefsteak	beefsteak	NN
10011	1691	6	into	into	IN
10011	1691	7	inch	inch	NN
10011	1691	8	pieces	piece	NNS
10011	1691	9	.	.	.
10011	1692	1	Sprinkle	sprinkle	VB
10011	1692	2	with	with	IN
10011	1692	3	salt	salt	NN
10011	1692	4	,	,	,
10011	1692	5	pepper	pepper	NN
10011	1692	6	and	and	CC
10011	1692	7	flour	flour	NN
10011	1692	8	and	and	CC
10011	1692	9	fry	fry	NN
10011	1692	10	until	until	IN
10011	1692	11	brown	brown	NNP
10011	1692	12	.	.	.
10011	1693	1	Add	add	NN
10011	1693	2	1	1	CD
10011	1693	3	onion	onion	NN
10011	1693	4	chopped	chop	VBD
10011	1693	5	fine	fine	JJ
10011	1693	6	and	and	CC
10011	1693	7	1	1	CD
10011	1693	8	tablespoonful	tablespoonful	JJ
10011	1693	9	of	of	IN
10011	1693	10	vinegar	vinegar	NN
10011	1693	11	.	.	.
10011	1694	1	Cover	cover	VB
10011	1694	2	and	and	CC
10011	1694	3	let	let	VB
10011	1694	4	simmer	simmer	NN
10011	1694	5	with	with	IN
10011	1694	6	1	1	CD
10011	1694	7	tablespoonful	tablespoonful	JJ
10011	1694	8	of	of	IN
10011	1694	9	curry	curry	NN
10011	1694	10	-	-	HYPH
10011	1694	11	powder	powder	NN
10011	1694	12	and	and	CC
10011	1694	13	1/2	1/2	CD
10011	1694	14	cup	cup	NN
10011	1694	15	of	of	IN
10011	1694	16	hot	hot	JJ
10011	1694	17	water	water	NN
10011	1694	18	until	until	IN
10011	1694	19	meat	meat	NN
10011	1694	20	is	be	VBZ
10011	1694	21	tender	tender	JJ
10011	1694	22	.	.	.
10011	1695	1	Thicken	Thicken	NNP
10011	1695	2	the	the	DT
10011	1695	3	sauce	sauce	NN
10011	1695	4	with	with	IN
10011	1695	5	flour	flour	NN
10011	1695	6	and	and	CC
10011	1695	7	butter	butter	NN
10011	1695	8	.	.	.
10011	1696	1	Serve	serve	VB
10011	1696	2	on	on	IN
10011	1696	3	a	a	DT
10011	1696	4	platter	platter	NN
10011	1696	5	with	with	IN
10011	1696	6	a	a	DT
10011	1696	7	border	border	NN
10011	1696	8	of	of	IN
10011	1696	9	cooked	cooked	JJ
10011	1696	10	rice	rice	NN
10011	1696	11	sprinkled	sprinkle	VBN
10011	1696	12	with	with	IN
10011	1696	13	chopped	chop	VBN
10011	1696	14	parsley	parsley	NN
10011	1696	15	and	and	CC
10011	1696	16	garnished	garnish	VBN
10011	1696	17	with	with	IN
10011	1696	18	fried	fried	JJ
10011	1696	19	apple	apple	NN
10011	1696	20	slices	slice	NNS
10011	1696	21	.	.	.
10011	1697	1	30.--Bread	30.--bread	LS
10011	1697	2	Pudding	pudde	VBG
10011	1697	3	a	a	DT
10011	1697	4	la	la	NNP
10011	1697	5	Caramel	Caramel	NNP
10011	1697	6	.	.	.
10011	1698	1	Mix	mix	VB
10011	1698	2	1	1	CD
10011	1698	3	pint	pint	NN
10011	1698	4	of	of	IN
10011	1698	5	soft	soft	JJ
10011	1698	6	bread	bread	NN
10011	1698	7	-	-	HYPH
10011	1698	8	crumbs	crumb	VBZ
10011	1698	9	with	with	IN
10011	1698	10	1/2	1/2	CD
10011	1698	11	cup	cup	NN
10011	1698	12	of	of	IN
10011	1698	13	seeded	seeded	JJ
10011	1698	14	raisins	raisin	NNS
10011	1698	15	,	,	,
10011	1698	16	2	2	CD
10011	1698	17	tablespoonfuls	tablespoonful	NNS
10011	1698	18	of	of	IN
10011	1698	19	sugar	sugar	NN
10011	1698	20	and	and	CC
10011	1698	21	2	2	CD
10011	1698	22	eggs	egg	NNS
10011	1698	23	.	.	.
10011	1699	1	Stir	stir	VB
10011	1699	2	in	in	IN
10011	1699	3	1	1	CD
10011	1699	4	cup	cup	NN
10011	1699	5	of	of	IN
10011	1699	6	milk	milk	NN
10011	1699	7	and	and	CC
10011	1699	8	bake	bake	NN
10011	1699	9	in	in	RP
10011	1699	10	a	a	DT
10011	1699	11	well	well	RB
10011	1699	12	-	-	HYPH
10011	1699	13	buttered	butter	VBN
10011	1699	14	pudding	pudding	NN
10011	1699	15	-	-	HYPH
10011	1699	16	dish	dish	NN
10011	1699	17	until	until	IN
10011	1699	18	brown	brown	NNP
10011	1699	19	.	.	.
10011	1700	1	Then	then	RB
10011	1700	2	boil	boil	VB
10011	1700	3	1	1	CD
10011	1700	4	-	-	SYM
10011	1700	5	1/2	1/2	CD
10011	1700	6	cups	cup	NNS
10011	1700	7	of	of	IN
10011	1700	8	brown	brown	JJ
10011	1700	9	sugar	sugar	NN
10011	1700	10	with	with	IN
10011	1700	11	1/2	1/2	CD
10011	1700	12	cup	cup	NN
10011	1700	13	of	of	IN
10011	1700	14	milk	milk	NN
10011	1700	15	and	and	CC
10011	1700	16	4	4	CD
10011	1700	17	tablespoonfuls	tablespoonful	NNS
10011	1700	18	of	of	IN
10011	1700	19	chocolate	chocolate	NN
10011	1700	20	.	.	.
10011	1701	1	Stir	stir	VB
10011	1701	2	until	until	IN
10011	1701	3	smooth	smooth	VB
10011	1701	4	and	and	CC
10011	1701	5	spread	spread	VBD
10011	1701	6	hot	hot	RB
10011	1701	7	over	over	IN
10011	1701	8	the	the	DT
10011	1701	9	pudding	pudding	NN
10011	1701	10	.	.	.
10011	1702	1	31.--Irish	31.--irish	CD
10011	1702	2	Flummery	Flummery	NNP
10011	1702	3	.	.	.
10011	1703	1	Take	take	VB
10011	1703	2	1	1	CD
10011	1703	3	pint	pint	NN
10011	1703	4	of	of	IN
10011	1703	5	oatmeal	oatmeal	NN
10011	1703	6	;	;	:
10011	1703	7	pour	pour	VB
10011	1703	8	on	on	IN
10011	1703	9	enough	enough	JJ
10011	1703	10	cold	cold	JJ
10011	1703	11	water	water	NN
10011	1703	12	to	to	TO
10011	1703	13	cover	cover	VB
10011	1703	14	;	;	:
10011	1703	15	let	let	VB
10011	1703	16	stand	stand	VB
10011	1703	17	over	over	IN
10011	1703	18	night	night	NN
10011	1703	19	;	;	:
10011	1703	20	strain	strain	VB
10011	1703	21	and	and	CC
10011	1703	22	boil	boil	VB
10011	1703	23	with	with	IN
10011	1703	24	a	a	DT
10011	1703	25	pinch	pinch	NN
10011	1703	26	of	of	IN
10011	1703	27	salt	salt	NN
10011	1703	28	until	until	IN
10011	1703	29	thickened	thicken	VBN
10011	1703	30	.	.	.
10011	1704	1	Then	then	RB
10011	1704	2	add	add	VB
10011	1704	3	1	1	CD
10011	1704	4	cup	cup	NN
10011	1704	5	of	of	IN
10011	1704	6	cooked	cooked	JJ
10011	1704	7	small	small	JJ
10011	1704	8	fruit	fruit	NN
10011	1704	9	,	,	,
10011	1704	10	a	a	DT
10011	1704	11	lump	lump	NN
10011	1704	12	of	of	IN
10011	1704	13	butter	butter	NN
10011	1704	14	and	and	CC
10011	1704	15	sugar	sugar	NN
10011	1704	16	to	to	TO
10011	1704	17	taste	taste	VB
10011	1704	18	.	.	.
10011	1705	1	Let	let	VB
10011	1705	2	get	get	VB
10011	1705	3	cold	cold	JJ
10011	1705	4	and	and	CC
10011	1705	5	serve	serve	VB
10011	1705	6	with	with	IN
10011	1705	7	cream	cream	NN
10011	1705	8	.	.	.
10011	1706	1	_	_	NNP
10011	1706	2	NOVEMBER	NOVEMBER	NNP
10011	1706	3	.	.	.
10011	1706	4	_	_	NNP
10011	1706	5	1.--Swiss	1.--swiss	CD
10011	1706	6	Fried	Fried	NNP
10011	1706	7	Sweetbreads	Sweetbreads	NNPS
10011	1706	8	.	.	.
10011	1707	1	Blanch	blanch	VB
10011	1707	2	the	the	DT
10011	1707	3	sweetbreads	sweetbread	NNS
10011	1707	4	and	and	CC
10011	1707	5	sprinkle	sprinkle	VB
10011	1707	6	with	with	IN
10011	1707	7	salt	salt	NN
10011	1707	8	and	and	CC
10011	1707	9	pepper	pepper	NN
10011	1707	10	;	;	:
10011	1707	11	then	then	RB
10011	1707	12	cut	cut	VB
10011	1707	13	into	into	IN
10011	1707	14	thin	thin	JJ
10011	1707	15	slices	slice	NNS
10011	1707	16	.	.	.
10011	1708	1	Dip	dip	VB
10011	1708	2	in	in	IN
10011	1708	3	beaten	beat	VBN
10011	1708	4	egg	egg	NN
10011	1708	5	and	and	CC
10011	1708	6	roll	roll	NN
10011	1708	7	in	in	RP
10011	1708	8	grated	grate	VBN
10011	1708	9	Swiss	swiss	JJ
10011	1708	10	cheese	cheese	NN
10011	1708	11	and	and	CC
10011	1708	12	fine	fine	JJ
10011	1708	13	bread	bread	NN
10011	1708	14	-	-	HYPH
10011	1708	15	crumbs	crumb	NNS
10011	1708	16	and	and	CC
10011	1708	17	fry	fry	NN
10011	1708	18	in	in	IN
10011	1708	19	a	a	DT
10011	1708	20	little	little	JJ
10011	1708	21	hot	hot	JJ
10011	1708	22	butter	butter	NN
10011	1708	23	to	to	IN
10011	1708	24	a	a	DT
10011	1708	25	golden	golden	JJ
10011	1708	26	brown	brown	NN
10011	1708	27	.	.	.
10011	1709	1	Serve	serve	VB
10011	1709	2	hot	hot	JJ
10011	1709	3	,	,	,
10011	1709	4	garnished	garnish	VBN
10011	1709	5	with	with	IN
10011	1709	6	parsley	parsley	NN
10011	1709	7	.	.	.
10011	1710	1	2.--Japanese	2.--Japanese	NNP
10011	1710	2	Chicken	Chicken	NNP
10011	1710	3	.	.	.
10011	1711	1	Cut	cut	NN
10011	1711	2	2	2	CD
10011	1711	3	spring	spring	NN
10011	1711	4	chickens	chicken	NNS
10011	1711	5	into	into	IN
10011	1711	6	pieces	piece	NNS
10011	1711	7	at	at	IN
10011	1711	8	the	the	DT
10011	1711	9	joints	joint	NNS
10011	1711	10	;	;	:
10011	1711	11	season	season	NN
10011	1711	12	with	with	IN
10011	1711	13	salt	salt	NN
10011	1711	14	,	,	,
10011	1711	15	ginger	ginger	NN
10011	1711	16	,	,	,
10011	1711	17	pepper	pepper	NN
10011	1711	18	and	and	CC
10011	1711	19	curry	curry	NN
10011	1711	20	-	-	HYPH
10011	1711	21	powder	powder	NN
10011	1711	22	and	and	CC
10011	1711	23	let	let	VB
10011	1711	24	fry	fry	NN
10011	1711	25	in	in	IN
10011	1711	26	hot	hot	JJ
10011	1711	27	olive	olive	JJ
10011	1711	28	-	-	HYPH
10011	1711	29	oil	oil	NN
10011	1711	30	until	until	IN
10011	1711	31	brown	brown	NNP
10011	1711	32	.	.	.
10011	1712	1	Remove	remove	VB
10011	1712	2	the	the	DT
10011	1712	3	chicken	chicken	NN
10011	1712	4	;	;	:
10011	1712	5	add	add	VB
10011	1712	6	1/4	1/4	CD
10011	1712	7	cup	cup	NN
10011	1712	8	of	of	IN
10011	1712	9	chopped	chopped	JJ
10011	1712	10	leeks	leek	NNS
10011	1712	11	,	,	,
10011	1712	12	1/2	1/2	CD
10011	1712	13	pint	pint	NN
10011	1712	14	of	of	IN
10011	1712	15	Japanese	japanese	JJ
10011	1712	16	sauce	sauce	NN
10011	1712	17	,	,	,
10011	1712	18	1/2	1/2	CD
10011	1712	19	cup	cup	NN
10011	1712	20	of	of	IN
10011	1712	21	chrysanthemum	chrysanthemum	JJ
10011	1712	22	flowers	flower	NNS
10011	1712	23	,	,	,
10011	1712	24	2	2	CD
10011	1712	25	chopped	chop	VBD
10011	1712	26	red	red	JJ
10011	1712	27	peppers	pepper	NNS
10011	1712	28	,	,	,
10011	1712	29	some	some	DT
10011	1712	30	bamboo	bamboo	NN
10011	1712	31	sprouts	sprout	NNS
10011	1712	32	shaved	shave	VBD
10011	1712	33	thin	thin	JJ
10011	1712	34	and	and	CC
10011	1712	35	1/2	1/2	CD
10011	1712	36	cup	cup	NN
10011	1712	37	of	of	IN
10011	1712	38	water	water	NN
10011	1712	39	.	.	.
10011	1713	1	Cover	cover	VB
10011	1713	2	and	and	CC
10011	1713	3	let	let	VB
10011	1713	4	cook	cook	NN
10011	1713	5	ten	ten	CD
10011	1713	6	minutes	minute	NNS
10011	1713	7	.	.	.
10011	1714	1	Add	add	VB
10011	1714	2	the	the	DT
10011	1714	3	chicken	chicken	NN
10011	1714	4	to	to	IN
10011	1714	5	the	the	DT
10011	1714	6	sauce	sauce	NN
10011	1714	7	with	with	IN
10011	1714	8	1	1	CD
10011	1714	9	cup	cup	NN
10011	1714	10	of	of	IN
10011	1714	11	cocoanut	cocoanut	NNP
10011	1714	12	juice	juice	NN
10011	1714	13	.	.	.
10011	1715	1	Let	let	VB
10011	1715	2	all	all	DT
10011	1715	3	simmer	simmer	VB
10011	1715	4	until	until	IN
10011	1715	5	the	the	DT
10011	1715	6	chicken	chicken	NN
10011	1715	7	is	be	VBZ
10011	1715	8	tender	tender	JJ
10011	1715	9	.	.	.
10011	1716	1	Serve	serve	VB
10011	1716	2	on	on	IN
10011	1716	3	a	a	DT
10011	1716	4	platter	platter	NN
10011	1716	5	with	with	IN
10011	1716	6	a	a	DT
10011	1716	7	border	border	NN
10011	1716	8	of	of	IN
10011	1716	9	cooked	cooked	JJ
10011	1716	10	rice	rice	NN
10011	1716	11	and	and	CC
10011	1716	12	garnish	garnish	VB
10011	1716	13	with	with	IN
10011	1716	14	fried	fry	VBN
10011	1716	15	parsley	parsley	NN
10011	1716	16	.	.	.
10011	1717	1	3.--Hindu	3.--Hindu	NNP
10011	1717	2	Venison	Venison	NNP
10011	1717	3	.	.	.
10011	1718	1	Cook	cook	VB
10011	1718	2	some	some	DT
10011	1718	3	venison	venison	NN
10011	1718	4	,	,	,
10011	1718	5	well	well	RB
10011	1718	6	seasoned	seasoned	JJ
10011	1718	7	,	,	,
10011	1718	8	until	until	IN
10011	1718	9	tender	tender	NN
10011	1718	10	and	and	CC
10011	1718	11	slice	slice	VB
10011	1718	12	thin	thin	RB
10011	1718	13	.	.	.
10011	1719	1	Peel	peel	NN
10011	1719	2	and	and	CC
10011	1719	3	slice	slice	VB
10011	1719	4	2	2	CD
10011	1719	5	apples	apple	NNS
10011	1719	6	and	and	CC
10011	1719	7	1	1	CD
10011	1719	8	Spanish	spanish	JJ
10011	1719	9	onion	onion	NN
10011	1719	10	;	;	:
10011	1719	11	season	season	NN
10011	1719	12	and	and	CC
10011	1719	13	fry	fry	NN
10011	1719	14	until	until	IN
10011	1719	15	a	a	DT
10011	1719	16	light	light	JJ
10011	1719	17	brown	brown	NN
10011	1719	18	.	.	.
10011	1720	1	Add	add	NN
10011	1720	2	1	1	CD
10011	1720	3	cooked	cooked	JJ
10011	1720	4	carrot	carrot	NNP
10011	1720	5	sliced	slice	VBD
10011	1720	6	thin	thin	NNP
10011	1720	7	,	,	,
10011	1720	8	some	some	DT
10011	1720	9	savory	savory	JJ
10011	1720	10	herbs	herb	NNS
10011	1720	11	,	,	,
10011	1720	12	and	and	CC
10011	1720	13	1	1	CD
10011	1720	14	cup	cup	NN
10011	1720	15	of	of	IN
10011	1720	16	mutton	mutton	NNP
10011	1720	17	broth	broth	NNP
10011	1720	18	;	;	:
10011	1720	19	cover	cover	VB
10011	1720	20	and	and	CC
10011	1720	21	let	let	VB
10011	1720	22	cook	cook	NN
10011	1720	23	fifteen	fifteen	CD
10011	1720	24	minutes	minute	NNS
10011	1720	25	.	.	.
10011	1721	1	Then	then	RB
10011	1721	2	mix	mix	VB
10011	1721	3	1/2	1/2	CD
10011	1721	4	ounce	ounce	NN
10011	1721	5	of	of	IN
10011	1721	6	butter	butter	NN
10011	1721	7	with	with	IN
10011	1721	8	1/2	1/2	CD
10011	1721	9	tablespoonful	tablespoonful	NN
10011	1721	10	of	of	IN
10011	1721	11	curry	curry	NN
10011	1721	12	-	-	HYPH
10011	1721	13	powder	powder	NN
10011	1721	14	and	and	CC
10011	1721	15	1	1	CD
10011	1721	16	tablespoonful	tablespoonful	JJ
10011	1721	17	of	of	IN
10011	1721	18	lemon	lemon	NN
10011	1721	19	-	-	HYPH
10011	1721	20	juice	juice	NN
10011	1721	21	;	;	:
10011	1721	22	add	add	VB
10011	1721	23	to	to	IN
10011	1721	24	the	the	DT
10011	1721	25	sauce	sauce	NN
10011	1721	26	with	with	IN
10011	1721	27	the	the	DT
10011	1721	28	sliced	sliced	JJ
10011	1721	29	venison	venison	NN
10011	1721	30	;	;	:
10011	1721	31	cover	cover	VB
10011	1721	32	and	and	CC
10011	1721	33	let	let	VB
10011	1721	34	simmer	simmer	JJ
10011	1721	35	ten	ten	CD
10011	1721	36	minutes	minute	NNS
10011	1721	37	;	;	:
10011	1721	38	then	then	RB
10011	1721	39	add	add	VB
10011	1721	40	1	1	CD
10011	1721	41	tablespoonful	tablespoonful	JJ
10011	1721	42	of	of	IN
10011	1721	43	currant	currant	NN
10011	1721	44	jelly	jelly	NN
10011	1721	45	.	.	.
10011	1722	1	Let	let	VB
10011	1722	2	get	get	VB
10011	1722	3	very	very	RB
10011	1722	4	hot	hot	JJ
10011	1722	5	and	and	CC
10011	1722	6	serve	serve	VB
10011	1722	7	,	,	,
10011	1722	8	garnished	garnish	VBN
10011	1722	9	with	with	IN
10011	1722	10	fried	fried	JJ
10011	1722	11	croutons	crouton	NNS
10011	1722	12	and	and	CC
10011	1722	13	sliced	sliced	JJ
10011	1722	14	lemon	lemon	NN
10011	1722	15	.	.	.
10011	1723	1	4.--Spanish	4.--spanish	JJ
10011	1723	2	Tongue	Tongue	NNP
10011	1723	3	.	.	.
10011	1724	1	Boil	boil	VB
10011	1724	2	a	a	DT
10011	1724	3	beef	beef	NN
10011	1724	4	tongue	tongue	NN
10011	1724	5	until	until	IN
10011	1724	6	tender	tender	NN
10011	1724	7	;	;	:
10011	1724	8	take	take	VB
10011	1724	9	off	off	RP
10011	1724	10	the	the	DT
10011	1724	11	outer	outer	JJ
10011	1724	12	skin	skin	NN
10011	1724	13	.	.	.
10011	1725	1	Then	then	RB
10011	1725	2	rub	rub	VB
10011	1725	3	with	with	IN
10011	1725	4	butter	butter	NN
10011	1725	5	and	and	CC
10011	1725	6	the	the	DT
10011	1725	7	beaten	beat	VBN
10011	1725	8	yolk	yolk	NN
10011	1725	9	of	of	IN
10011	1725	10	an	an	DT
10011	1725	11	egg	egg	NN
10011	1725	12	;	;	:
10011	1725	13	put	put	VBN
10011	1725	14	in	in	IN
10011	1725	15	a	a	DT
10011	1725	16	baking	baking	NN
10011	1725	17	-	-	HYPH
10011	1725	18	dish	dish	NN
10011	1725	19	.	.	.
10011	1726	1	Add	add	VB
10011	1726	2	1/2	1/2	CD
10011	1726	3	cup	cup	NN
10011	1726	4	of	of	IN
10011	1726	5	the	the	DT
10011	1726	6	water	water	NN
10011	1726	7	in	in	IN
10011	1726	8	which	which	WDT
10011	1726	9	the	the	DT
10011	1726	10	tongue	tongue	NN
10011	1726	11	was	be	VBD
10011	1726	12	cooked	cook	VBN
10011	1726	13	,	,	,
10011	1726	14	1/2	1/2	CD
10011	1726	15	glass	glass	NN
10011	1726	16	of	of	IN
10011	1726	17	wine	wine	NN
10011	1726	18	and	and	CC
10011	1726	19	1/2	1/2	CD
10011	1726	20	can	can	MD
10011	1726	21	of	of	IN
10011	1726	22	mushrooms	mushroom	NNS
10011	1726	23	.	.	.
10011	1727	1	Sprinkle	sprinkle	VB
10011	1727	2	with	with	IN
10011	1727	3	salt	salt	NN
10011	1727	4	and	and	CC
10011	1727	5	pepper	pepper	NN
10011	1727	6	and	and	CC
10011	1727	7	let	let	VB
10011	1727	8	bake	bake	NN
10011	1727	9	until	until	IN
10011	1727	10	brown	brown	NNP
10011	1727	11	.	.	.
10011	1728	1	Serve	serve	VB
10011	1728	2	garnished	garnish	VBN
10011	1728	3	with	with	IN
10011	1728	4	the	the	DT
10011	1728	5	mushrooms	mushroom	NNS
10011	1728	6	.	.	.
10011	1729	1	5.--English	5.--English	NNP
10011	1729	2	Pigeon	Pigeon	NNP
10011	1729	3	Pie	Pie	NNP
10011	1729	4	.	.	.
10011	1730	1	Clean	clean	JJ
10011	1730	2	and	and	CC
10011	1730	3	season	season	VB
10011	1730	4	some	some	DT
10011	1730	5	young	young	JJ
10011	1730	6	pigeons	pigeon	NNS
10011	1730	7	.	.	.
10011	1731	1	Stuff	stuff	VB
10011	1731	2	each	each	DT
10011	1731	3	with	with	IN
10011	1731	4	chopped	chopped	JJ
10011	1731	5	oysters	oyster	NNS
10011	1731	6	and	and	CC
10011	1731	7	bits	bit	NNS
10011	1731	8	of	of	IN
10011	1731	9	butter	butter	NN
10011	1731	10	and	and	CC
10011	1731	11	let	let	VB
10011	1731	12	stew	stew	NN
10011	1731	13	until	until	IN
10011	1731	14	tender	tender	NN
10011	1731	15	with	with	IN
10011	1731	16	1	1	CD
10011	1731	17	onion	onion	NN
10011	1731	18	,	,	,
10011	1731	19	2	2	CD
10011	1731	20	sprigs	sprig	NNS
10011	1731	21	of	of	IN
10011	1731	22	parsley	parsley	NN
10011	1731	23	and	and	CC
10011	1731	24	1	1	CD
10011	1731	25	bay	bay	NN
10011	1731	26	-	-	HYPH
10011	1731	27	leaf	leaf	NN
10011	1731	28	.	.	.
10011	1732	1	Then	then	RB
10011	1732	2	line	line	VB
10011	1732	3	a	a	DT
10011	1732	4	deep	deep	JJ
10011	1732	5	pie	pie	NN
10011	1732	6	-	-	HYPH
10011	1732	7	dish	dish	NN
10011	1732	8	with	with	IN
10011	1732	9	a	a	DT
10011	1732	10	rich	rich	JJ
10011	1732	11	paste	paste	NN
10011	1732	12	;	;	:
10011	1732	13	let	let	VB
10011	1732	14	bake	bake	VB
10011	1732	15	and	and	CC
10011	1732	16	fill	fill	VB
10011	1732	17	with	with	IN
10011	1732	18	the	the	DT
10011	1732	19	stuffed	stuff	VBN
10011	1732	20	pigeons	pigeon	NNS
10011	1732	21	.	.	.
10011	1733	1	Add	add	VB
10011	1733	2	the	the	DT
10011	1733	3	sauce	sauce	NN
10011	1733	4	;	;	:
10011	1733	5	cover	cover	VB
10011	1733	6	with	with	IN
10011	1733	7	the	the	DT
10011	1733	8	paste	paste	NN
10011	1733	9	and	and	CC
10011	1733	10	let	let	VB
10011	1733	11	bake	bake	NN
10011	1733	12	until	until	IN
10011	1733	13	brown	brown	NNP
10011	1733	14	.	.	.
10011	1734	1	Serve	serve	VB
10011	1734	2	hot	hot	JJ
10011	1734	3	.	.	.
10011	1735	1	6.--Hungarian	6.--Hungarian	NNP
10011	1735	2	Stuffed	Stuffed	NNP
10011	1735	3	Goose	Goose	NNP
10011	1735	4	Neck	Neck	NNP
10011	1735	5	.	.	.
10011	1736	1	Remove	remove	VB
10011	1736	2	the	the	DT
10011	1736	3	skin	skin	NN
10011	1736	4	from	from	IN
10011	1736	5	the	the	DT
10011	1736	6	neck	neck	NN
10011	1736	7	of	of	IN
10011	1736	8	a	a	DT
10011	1736	9	fat	fat	JJ
10011	1736	10	goose	goose	NN
10011	1736	11	and	and	CC
10011	1736	12	stuff	stuff	NN
10011	1736	13	with	with	IN
10011	1736	14	some	some	DT
10011	1736	15	soaked	soak	VBN
10011	1736	16	bread	bread	NN
10011	1736	17	,	,	,
10011	1736	18	fried	fry	VBN
10011	1736	19	with	with	IN
10011	1736	20	1	1	CD
10011	1736	21	small	small	JJ
10011	1736	22	chopped	chopped	JJ
10011	1736	23	onion	onion	NN
10011	1736	24	in	in	IN
10011	1736	25	a	a	DT
10011	1736	26	tablespoonful	tablespoonful	NN
10011	1736	27	of	of	IN
10011	1736	28	goose	goose	NN
10011	1736	29	-	-	HYPH
10011	1736	30	dripping	dripping	NN
10011	1736	31	.	.	.
10011	1737	1	Add	Add	NNP
10011	1737	2	chopped	chop	VBD
10011	1737	3	parsley	parsley	NN
10011	1737	4	,	,	,
10011	1737	5	salt	salt	NN
10011	1737	6	,	,	,
10011	1737	7	paprica	paprica	NNP
10011	1737	8	and	and	CC
10011	1737	9	ginger	ginger	NN
10011	1737	10	and	and	CC
10011	1737	11	mix	mix	VB
10011	1737	12	with	with	IN
10011	1737	13	1	1	CD
10011	1737	14	egg	egg	NN
10011	1737	15	.	.	.
10011	1738	1	Lay	Lay	NNP
10011	1738	2	in	in	IN
10011	1738	3	a	a	DT
10011	1738	4	baking	baking	NN
10011	1738	5	-	-	HYPH
10011	1738	6	pan	pan	NN
10011	1738	7	with	with	IN
10011	1738	8	a	a	DT
10011	1738	9	little	little	JJ
10011	1738	10	hot	hot	JJ
10011	1738	11	water	water	NN
10011	1738	12	and	and	CC
10011	1738	13	bake	bake	VB
10011	1738	14	until	until	IN
10011	1738	15	brown	brown	NNP
10011	1738	16	.	.	.
10011	1739	1	Serve	serve	VB
10011	1739	2	hot	hot	JJ
10011	1739	3	with	with	IN
10011	1739	4	red	red	JJ
10011	1739	5	cabbage	cabbage	NN
10011	1739	6	cooked	cook	VBN
10011	1739	7	with	with	IN
10011	1739	8	wine	wine	NN
10011	1739	9	.	.	.
10011	1740	1	7.--Swedish	7.--swedish	CD
10011	1740	2	Cabbage	Cabbage	NNP
10011	1740	3	.	.	.
10011	1741	1	Shred	shre	VBN
10011	1741	2	a	a	DT
10011	1741	3	cabbage	cabbage	NN
10011	1741	4	very	very	RB
10011	1741	5	thin	thin	JJ
10011	1741	6	;	;	:
10011	1741	7	sprinkle	sprinkle	VB
10011	1741	8	with	with	IN
10011	1741	9	salt	salt	NN
10011	1741	10	and	and	CC
10011	1741	11	cook	cook	NN
10011	1741	12	in	in	RP
10011	1741	13	as	as	IN
10011	1741	14	little	little	JJ
10011	1741	15	water	water	NN
10011	1741	16	as	as	IN
10011	1741	17	possible	possible	JJ
10011	1741	18	until	until	IN
10011	1741	19	tender	tender	NN
10011	1741	20	.	.	.
10011	1742	1	Then	then	RB
10011	1742	2	add	add	VB
10011	1742	3	some	some	DT
10011	1742	4	milk	milk	NN
10011	1742	5	and	and	CC
10011	1742	6	let	let	VB
10011	1742	7	boil	boil	VB
10011	1742	8	.	.	.
10011	1743	1	Add	add	VB
10011	1743	2	a	a	DT
10011	1743	3	tablespoonful	tablespoonful	NN
10011	1743	4	of	of	IN
10011	1743	5	butter	butter	NN
10011	1743	6	mixed	mix	VBN
10011	1743	7	with	with	IN
10011	1743	8	flour	flour	NN
10011	1743	9	,	,	,
10011	1743	10	some	some	DT
10011	1743	11	mace	mace	NN
10011	1743	12	and	and	CC
10011	1743	13	white	white	JJ
10011	1743	14	pepper	pepper	NN
10011	1743	15	to	to	IN
10011	1743	16	taste	taste	NN
10011	1743	17	.	.	.
10011	1744	1	Let	let	VB
10011	1744	2	boil	boil	VB
10011	1744	3	up	up	RP
10011	1744	4	and	and	CC
10011	1744	5	serve	serve	VB
10011	1744	6	hot	hot	JJ
10011	1744	7	.	.	.
10011	1745	1	8.--Spanish	8.--spanish	CD
10011	1745	2	Fried	fried	JJ
10011	1745	3	Fish	fish	NN
10011	1745	4	.	.	.
10011	1746	1	Season	season	NN
10011	1746	2	and	and	CC
10011	1746	3	slice	slice	VB
10011	1746	4	red	red	JJ
10011	1746	5	fish	fish	NN
10011	1746	6	;	;	:
10011	1746	7	roll	roll	NN
10011	1746	8	in	in	IN
10011	1746	9	flour	flour	NN
10011	1746	10	and	and	CC
10011	1746	11	fry	fry	NN
10011	1746	12	until	until	IN
10011	1746	13	brown	brown	NNP
10011	1746	14	.	.	.
10011	1747	1	Then	then	RB
10011	1747	2	heat	heat	NN
10011	1747	3	1	1	CD
10011	1747	4	tablespoonful	tablespoonful	JJ
10011	1747	5	of	of	IN
10011	1747	6	butter	butter	NN
10011	1747	7	;	;	:
10011	1747	8	add	add	VB
10011	1747	9	1	1	CD
10011	1747	10	chopped	chop	VBN
10011	1747	11	onion	onion	NN
10011	1747	12	and	and	CC
10011	1747	13	1	1	CD
10011	1747	14	cup	cup	NN
10011	1747	15	of	of	IN
10011	1747	16	tomatoes	tomato	NNS
10011	1747	17	;	;	:
10011	1747	18	let	let	VB
10011	1747	19	fry	fry	NN
10011	1747	20	;	;	:
10011	1747	21	add	add	VB
10011	1747	22	1	1	CD
10011	1747	23	tablespoonful	tablespoonful	NN
10011	1747	24	of	of	IN
10011	1747	25	flour	flour	NN
10011	1747	26	and	and	CC
10011	1747	27	1	1	CD
10011	1747	28	cup	cup	NN
10011	1747	29	of	of	IN
10011	1747	30	water	water	NN
10011	1747	31	;	;	:
10011	1747	32	also	also	RB
10011	1747	33	some	some	DT
10011	1747	34	parsley	parsley	NN
10011	1747	35	,	,	,
10011	1747	36	salt	salt	NN
10011	1747	37	,	,	,
10011	1747	38	pepper	pepper	NN
10011	1747	39	and	and	CC
10011	1747	40	1	1	CD
10011	1747	41	bay	bay	NN
10011	1747	42	-	-	HYPH
10011	1747	43	leaf	leaf	NN
10011	1747	44	chopped	chop	VBN
10011	1747	45	fine	fine	RB
10011	1747	46	.	.	.
10011	1748	1	Let	let	VB
10011	1748	2	all	all	DT
10011	1748	3	cook	cook	VB
10011	1748	4	;	;	:
10011	1748	5	then	then	RB
10011	1748	6	add	add	VB
10011	1748	7	the	the	DT
10011	1748	8	slices	slice	NNS
10011	1748	9	of	of	IN
10011	1748	10	fried	fry	VBN
10011	1748	11	fish	fish	NN
10011	1748	12	.	.	.
10011	1749	1	Let	let	VB
10011	1749	2	all	all	DT
10011	1749	3	get	get	VB
10011	1749	4	very	very	RB
10011	1749	5	hot	hot	JJ
10011	1749	6	and	and	CC
10011	1749	7	serve	serve	VB
10011	1749	8	with	with	IN
10011	1749	9	boiled	boil	VBN
10011	1749	10	rice	rice	NN
10011	1749	11	.	.	.
10011	1750	1	9.--German	9.--German	NNP
10011	1750	2	Spiced	Spiced	NNP
10011	1750	3	Rabbit	Rabbit	NNP
10011	1750	4	.	.	.
10011	1751	1	Clean	clean	VB
10011	1751	2	and	and	CC
10011	1751	3	cut	cut	VB
10011	1751	4	the	the	DT
10011	1751	5	rabbit	rabbit	NN
10011	1751	6	into	into	IN
10011	1751	7	pieces	piece	NNS
10011	1751	8	;	;	:
10011	1751	9	sprinkle	sprinkle	VB
10011	1751	10	with	with	IN
10011	1751	11	salt	salt	NN
10011	1751	12	,	,	,
10011	1751	13	ginger	ginger	NN
10011	1751	14	,	,	,
10011	1751	15	black	black	JJ
10011	1751	16	pepper	pepper	NN
10011	1751	17	and	and	CC
10011	1751	18	paprica	paprica	NN
10011	1751	19	and	and	CC
10011	1751	20	pour	pour	VB
10011	1751	21	over	over	IN
10011	1751	22	some	some	DT
10011	1751	23	vinegar	vinegar	NN
10011	1751	24	.	.	.
10011	1752	1	Heat	heat	NN
10011	1752	2	1	1	CD
10011	1752	3	tablespoonful	tablespoonful	JJ
10011	1752	4	of	of	IN
10011	1752	5	dripping	drip	VBG
10011	1752	6	;	;	:
10011	1752	7	add	add	VB
10011	1752	8	the	the	DT
10011	1752	9	slices	slice	NNS
10011	1752	10	of	of	IN
10011	1752	11	rabbit	rabbit	NN
10011	1752	12	and	and	CC
10011	1752	13	1	1	CD
10011	1752	14	sliced	sliced	JJ
10011	1752	15	onion	onion	NN
10011	1752	16	,	,	,
10011	1752	17	2	2	CD
10011	1752	18	bay	bay	NN
10011	1752	19	-	-	HYPH
10011	1752	20	leaves	leave	NNS
10011	1752	21	,	,	,
10011	1752	22	a	a	DT
10011	1752	23	few	few	JJ
10011	1752	24	peppercorns	peppercorn	NNS
10011	1752	25	,	,	,
10011	1752	26	2	2	CD
10011	1752	27	sprigs	sprig	NNS
10011	1752	28	of	of	IN
10011	1752	29	parsley	parsley	NN
10011	1752	30	,	,	,
10011	1752	31	thyme	thyme	NNS
10011	1752	32	and	and	CC
10011	1752	33	a	a	DT
10011	1752	34	little	little	JJ
10011	1752	35	mace	mace	NN
10011	1752	36	.	.	.
10011	1753	1	Cover	cover	VB
10011	1753	2	with	with	IN
10011	1753	3	hot	hot	JJ
10011	1753	4	water	water	NN
10011	1753	5	and	and	CC
10011	1753	6	let	let	VB
10011	1753	7	stew	stew	NN
10011	1753	8	slowly	slowly	RB
10011	1753	9	until	until	IN
10011	1753	10	tender	tender	NN
10011	1753	11	.	.	.
10011	1754	1	Thicken	Thicken	NNP
10011	1754	2	the	the	DT
10011	1754	3	sauce	sauce	NN
10011	1754	4	with	with	IN
10011	1754	5	butter	butter	NN
10011	1754	6	mixed	mix	VBN
10011	1754	7	with	with	IN
10011	1754	8	flour	flour	NN
10011	1754	9	.	.	.
10011	1755	1	Let	let	VB
10011	1755	2	cook	cook	VB
10011	1755	3	and	and	CC
10011	1755	4	serve	serve	VB
10011	1755	5	hot	hot	JJ
10011	1755	6	with	with	IN
10011	1755	7	apple	apple	NN
10011	1755	8	compote	compote	NN
10011	1755	9	.	.	.
10011	1756	1	10.--English	10.--english	CD
10011	1756	2	Layer	Layer	NNP
10011	1756	3	Cake	Cake	NNP
10011	1756	4	.	.	.
10011	1757	1	Bake	Bake	NNP
10011	1757	2	3	3	CD
10011	1757	3	layers	layer	NNS
10011	1757	4	of	of	IN
10011	1757	5	sponge	sponge	JJ
10011	1757	6	-	-	HYPH
10011	1757	7	cake	cake	NN
10011	1757	8	;	;	:
10011	1757	9	then	then	RB
10011	1757	10	mix	mix	VB
10011	1757	11	some	some	DT
10011	1757	12	jelly	jelly	NN
10011	1757	13	with	with	IN
10011	1757	14	wine	wine	NN
10011	1757	15	and	and	CC
10011	1757	16	spread	spread	VBD
10011	1757	17	between	between	IN
10011	1757	18	the	the	DT
10011	1757	19	layers	layer	NNS
10011	1757	20	and	and	CC
10011	1757	21	over	over	IN
10011	1757	22	the	the	DT
10011	1757	23	top	top	NN
10011	1757	24	and	and	CC
10011	1757	25	sides	side	NNS
10011	1757	26	.	.	.
10011	1758	1	Cover	cover	VB
10011	1758	2	with	with	IN
10011	1758	3	a	a	DT
10011	1758	4	rich	rich	JJ
10011	1758	5	chocolate	chocolate	NN
10011	1758	6	icing	ice	VBG
10011	1758	7	,	,	,
10011	1758	8	flavored	flavor	VBN
10011	1758	9	with	with	IN
10011	1758	10	vanilla	vanilla	NN
10011	1758	11	.	.	.
10011	1759	1	11.--Dutch	11.--dutch	CD
10011	1759	2	Rice	Rice	NNP
10011	1759	3	Pudding	Pudding	NNP
10011	1759	4	.	.	.
10011	1760	1	Mix	mix	VB
10011	1760	2	1	1	CD
10011	1760	3	cup	cup	NN
10011	1760	4	of	of	IN
10011	1760	5	rice	rice	NN
10011	1760	6	in	in	IN
10011	1760	7	2	2	CD
10011	1760	8	cups	cup	NNS
10011	1760	9	of	of	IN
10011	1760	10	milk	milk	NN
10011	1760	11	;	;	:
10011	1760	12	add	add	VB
10011	1760	13	1	1	CD
10011	1760	14	tablespoonful	tablespoonful	NN
10011	1760	15	of	of	IN
10011	1760	16	butter	butter	NN
10011	1760	17	,	,	,
10011	1760	18	the	the	DT
10011	1760	19	yolks	yolk	NNS
10011	1760	20	of	of	IN
10011	1760	21	4	4	CD
10011	1760	22	eggs	egg	NNS
10011	1760	23	,	,	,
10011	1760	24	the	the	DT
10011	1760	25	juice	juice	NN
10011	1760	26	of	of	IN
10011	1760	27	1/2	1/2	CD
10011	1760	28	lemon	lemon	NN
10011	1760	29	,	,	,
10011	1760	30	1	1	CD
10011	1760	31	cup	cup	NN
10011	1760	32	of	of	IN
10011	1760	33	sugar	sugar	NN
10011	1760	34	and	and	CC
10011	1760	35	nutmeg	nutmeg	NN
10011	1760	36	to	to	TO
10011	1760	37	taste	taste	VB
10011	1760	38	,	,	,
10011	1760	39	1/2	1/2	CD
10011	1760	40	cup	cup	NN
10011	1760	41	of	of	IN
10011	1760	42	chopped	chop	VBN
10011	1760	43	raisins	raisin	NNS
10011	1760	44	,	,	,
10011	1760	45	1/2	1/2	CD
10011	1760	46	cup	cup	NN
10011	1760	47	of	of	IN
10011	1760	48	nuts	nut	NNS
10011	1760	49	and	and	CC
10011	1760	50	the	the	DT
10011	1760	51	whites	white	NNS
10011	1760	52	of	of	IN
10011	1760	53	the	the	DT
10011	1760	54	eggs	egg	NNS
10011	1760	55	beaten	beat	VBN
10011	1760	56	to	to	IN
10011	1760	57	a	a	DT
10011	1760	58	stiff	stiff	JJ
10011	1760	59	froth	froth	NN
10011	1760	60	.	.	.
10011	1761	1	Bake	bake	VB
10011	1761	2	in	in	RP
10011	1761	3	a	a	DT
10011	1761	4	well	well	RB
10011	1761	5	-	-	HYPH
10011	1761	6	buttered	butter	VBN
10011	1761	7	pudding	pudding	NN
10011	1761	8	-	-	HYPH
10011	1761	9	dish	dish	NN
10011	1761	10	until	until	IN
10011	1761	11	done	do	VBN
10011	1761	12	.	.	.
10011	1762	1	Serve	serve	VB
10011	1762	2	cold	cold	NN
10011	1762	3	.	.	.
10011	1763	1	12.--Polish	12.--polish	CD
10011	1763	2	Poached	poached	JJ
10011	1763	3	Eggs	Eggs	NNP
10011	1763	4	.	.	.
10011	1764	1	Boil	Boil	NNP
10011	1764	2	1/2	1/2	CD
10011	1764	3	cup	cup	NN
10011	1764	4	of	of	IN
10011	1764	5	vinegar	vinegar	NN
10011	1764	6	with	with	IN
10011	1764	7	one	one	CD
10011	1764	8	cup	cup	NN
10011	1764	9	of	of	IN
10011	1764	10	water	water	NN
10011	1764	11	and	and	CC
10011	1764	12	break	break	VB
10011	1764	13	in	in	IN
10011	1764	14	fresh	fresh	JJ
10011	1764	15	eggs	egg	NNS
10011	1764	16	one	one	CD
10011	1764	17	at	at	IN
10011	1764	18	a	a	DT
10011	1764	19	time	time	NN
10011	1764	20	and	and	CC
10011	1764	21	poach	poach	VBD
10011	1764	22	them	-PRON-	PRP
10011	1764	23	.	.	.
10011	1765	1	Remove	remove	VB
10011	1765	2	to	to	IN
10011	1765	3	a	a	DT
10011	1765	4	platter	platter	NN
10011	1765	5	;	;	:
10011	1765	6	sprinkle	sprinkle	VB
10011	1765	7	with	with	IN
10011	1765	8	salt	salt	NN
10011	1765	9	and	and	CC
10011	1765	10	pepper	pepper	NN
10011	1765	11	.	.	.
10011	1766	1	Then	then	RB
10011	1766	2	add	add	VB
10011	1766	3	1	1	CD
10011	1766	4	tablespoonful	tablespoonful	NN
10011	1766	5	of	of	IN
10011	1766	6	butter	butter	NN
10011	1766	7	and	and	CC
10011	1766	8	1	1	CD
10011	1766	9	tablespoonful	tablespoonful	JJ
10011	1766	10	of	of	IN
10011	1766	11	sugar	sugar	NN
10011	1766	12	to	to	IN
10011	1766	13	the	the	DT
10011	1766	14	sauce	sauce	NN
10011	1766	15	;	;	:
10011	1766	16	let	let	VBD
10011	1766	17	boil	boil	VB
10011	1766	18	up	up	RP
10011	1766	19	and	and	CC
10011	1766	20	pour	pour	VB
10011	1766	21	over	over	IN
10011	1766	22	the	the	DT
10011	1766	23	eggs	egg	NNS
10011	1766	24	.	.	.
10011	1767	1	Serve	serve	VB
10011	1767	2	on	on	IN
10011	1767	3	buttered	butter	VBN
10011	1767	4	toast	toast	NN
10011	1767	5	.	.	.
10011	1768	1	13.--Belgian	13.--belgian	CD
10011	1768	2	Sweet	Sweet	NNP
10011	1768	3	Potato	Potato	NNP
10011	1768	4	Purée	Purée	NNP
10011	1768	5	.	.	.
10011	1769	1	Boil	Boil	NNP
10011	1769	2	4	4	CD
10011	1769	3	sweet	sweet	JJ
10011	1769	4	potatoes	potato	NNS
10011	1769	5	until	until	IN
10011	1769	6	soft	soft	JJ
10011	1769	7	.	.	.
10011	1770	1	Mash	mash	NN
10011	1770	2	until	until	IN
10011	1770	3	smooth	smooth	JJ
10011	1770	4	with	with	IN
10011	1770	5	1	1	CD
10011	1770	6	tablespoonful	tablespoonful	JJ
10011	1770	7	of	of	IN
10011	1770	8	butter	butter	NN
10011	1770	9	,	,	,
10011	1770	10	2	2	CD
10011	1770	11	beaten	beat	VBN
10011	1770	12	eggs	egg	NNS
10011	1770	13	,	,	,
10011	1770	14	1	1	CD
10011	1770	15	tablespoonful	tablespoonful	NN
10011	1770	16	of	of	IN
10011	1770	17	brown	brown	JJ
10011	1770	18	sugar	sugar	NN
10011	1770	19	,	,	,
10011	1770	20	1/4	1/4	CD
10011	1770	21	teaspoonful	teaspoonful	JJ
10011	1770	22	of	of	IN
10011	1770	23	cinnamon	cinnamon	NN
10011	1770	24	and	and	CC
10011	1770	25	1/4	1/4	CD
10011	1770	26	cup	cup	NN
10011	1770	27	of	of	IN
10011	1770	28	milk	milk	NN
10011	1770	29	.	.	.
10011	1771	1	Beat	beat	VB
10011	1771	2	well	well	RB
10011	1771	3	.	.	.
10011	1772	1	Put	put	VB
10011	1772	2	in	in	RP
10011	1772	3	a	a	DT
10011	1772	4	buttered	butter	VBN
10011	1772	5	pudding	pudding	NN
10011	1772	6	-	-	HYPH
10011	1772	7	dish	dish	NN
10011	1772	8	;	;	:
10011	1772	9	pour	pour	VB
10011	1772	10	over	over	IN
10011	1772	11	some	some	DT
10011	1772	12	melted	melted	JJ
10011	1772	13	butter	butter	NN
10011	1772	14	;	;	:
10011	1772	15	let	let	VB
10011	1772	16	bake	bake	NN
10011	1772	17	until	until	IN
10011	1772	18	brown	brown	NNP
10011	1772	19	.	.	.
10011	1773	1	Serve	serve	VB
10011	1773	2	hot	hot	JJ
10011	1773	3	with	with	IN
10011	1773	4	broiled	broil	VBN
10011	1773	5	steak	steak	NN
10011	1773	6	.	.	.
10011	1774	1	14.--Spanish	14.--spanish	CD
10011	1774	2	Codfish	Codfish	NNP
10011	1774	3	.	.	.
10011	1775	1	Parboil	Parboil	NNP
10011	1775	2	1	1	CD
10011	1775	3	cup	cup	NN
10011	1775	4	of	of	IN
10011	1775	5	shredded	shred	VBN
10011	1775	6	codfish	codfish	NN
10011	1775	7	;	;	:
10011	1775	8	heat	heat	NN
10011	1775	9	2	2	CD
10011	1775	10	tablespoonfuls	tablespoonful	NNS
10011	1775	11	of	of	IN
10011	1775	12	butter	butter	NN
10011	1775	13	;	;	:
10011	1775	14	add	add	VB
10011	1775	15	1	1	CD
10011	1775	16	chopped	chop	VBN
10011	1775	17	onion	onion	NN
10011	1775	18	and	and	CC
10011	1775	19	2	2	CD
10011	1775	20	cups	cup	NNS
10011	1775	21	of	of	IN
10011	1775	22	tomatoes	tomato	NNS
10011	1775	23	;	;	:
10011	1775	24	let	let	VB
10011	1775	25	fry	fry	NN
10011	1775	26	.	.	.
10011	1776	1	Add	add	VB
10011	1776	2	1	1	CD
10011	1776	3	tablespoonful	tablespoonful	NN
10011	1776	4	of	of	IN
10011	1776	5	flour	flour	NN
10011	1776	6	;	;	:
10011	1776	7	stir	stir	NN
10011	1776	8	until	until	IN
10011	1776	9	thickened	thicken	VBN
10011	1776	10	.	.	.
10011	1777	1	Then	then	RB
10011	1777	2	add	add	VB
10011	1777	3	1	1	CD
10011	1777	4	cup	cup	NN
10011	1777	5	of	of	IN
10011	1777	6	water	water	NN
10011	1777	7	,	,	,
10011	1777	8	pepper	pepper	NN
10011	1777	9	and	and	CC
10011	1777	10	chopped	chop	VBN
10011	1777	11	parsley	parsley	NN
10011	1777	12	;	;	:
10011	1777	13	let	let	VB
10011	1777	14	boil	boil	VB
10011	1777	15	well	well	RB
10011	1777	16	;	;	:
10011	1777	17	add	add	VB
10011	1777	18	the	the	DT
10011	1777	19	codfish	codfish	NN
10011	1777	20	.	.	.
10011	1778	1	Let	let	VB
10011	1778	2	simmer	simmer	NN
10011	1778	3	one	one	CD
10011	1778	4	-	-	HYPH
10011	1778	5	half	half	NN
10011	1778	6	hour	hour	NN
10011	1778	7	.	.	.
10011	1779	1	Serve	serve	VB
10011	1779	2	on	on	IN
10011	1779	3	buttered	butter	VBN
10011	1779	4	toast	toast	NN
10011	1779	5	.	.	.
10011	1780	1	15.--Halibut	15.--halibut	CD
10011	1780	2	a	a	FW
10011	1780	3	la	la	NNP
10011	1780	4	Toulonaise	Toulonaise	NNP
10011	1780	5	.	.	.
10011	1781	1	Slice	slice	VB
10011	1781	2	the	the	DT
10011	1781	3	fish	fish	NN
10011	1781	4	;	;	:
10011	1781	5	season	season	NN
10011	1781	6	highly	highly	RB
10011	1781	7	with	with	IN
10011	1781	8	salt	salt	NN
10011	1781	9	,	,	,
10011	1781	10	pepper	pepper	NN
10011	1781	11	,	,	,
10011	1781	12	cloves	clove	NNS
10011	1781	13	,	,	,
10011	1781	14	lemon	lemon	NN
10011	1781	15	-	-	HYPH
10011	1781	16	juice	juice	NN
10011	1781	17	and	and	CC
10011	1781	18	parsley	parsley	NN
10011	1781	19	.	.	.
10011	1782	1	Then	then	RB
10011	1782	2	roll	roll	VB
10011	1782	3	in	in	IN
10011	1782	4	flour	flour	NN
10011	1782	5	and	and	CC
10011	1782	6	fry	fry	NN
10011	1782	7	in	in	IN
10011	1782	8	hot	hot	JJ
10011	1782	9	olive	olive	JJ
10011	1782	10	-	-	HYPH
10011	1782	11	oil	oil	NN
10011	1782	12	until	until	IN
10011	1782	13	brown	brown	NNP
10011	1782	14	.	.	.
10011	1783	1	Garnish	garnish	VB
10011	1783	2	with	with	IN
10011	1783	3	lemon	lemon	NN
10011	1783	4	slices	slice	NNS
10011	1783	5	and	and	CC
10011	1783	6	parsley	parsley	NN
10011	1783	7	.	.	.
10011	1784	1	Serve	serve	VB
10011	1784	2	with	with	IN
10011	1784	3	a	a	DT
10011	1784	4	lettuce	lettuce	NN
10011	1784	5	salad	salad	NN
10011	1784	6	with	with	IN
10011	1784	7	French	french	JJ
10011	1784	8	dressing	dressing	NN
10011	1784	9	.	.	.
10011	1785	1	16.--Jewish	16.--jewish	CD
10011	1785	2	Stewed	Stewed	NNP
10011	1785	3	Goose	Goose	NNP
10011	1785	4	.	.	.
10011	1786	1	Clean	clean	VB
10011	1786	2	and	and	CC
10011	1786	3	cut	cut	VB
10011	1786	4	a	a	DT
10011	1786	5	fat	fat	JJ
10011	1786	6	goose	goose	NN
10011	1786	7	into	into	IN
10011	1786	8	pieces	piece	NNS
10011	1786	9	;	;	:
10011	1786	10	season	season	NN
10011	1786	11	with	with	IN
10011	1786	12	salt	salt	NN
10011	1786	13	,	,	,
10011	1786	14	pepper	pepper	NN
10011	1786	15	and	and	CC
10011	1786	16	ginger	ginger	NN
10011	1786	17	.	.	.
10011	1787	1	Put	put	VB
10011	1787	2	in	in	RP
10011	1787	3	a	a	DT
10011	1787	4	stew	stew	NN
10011	1787	5	-	-	HYPH
10011	1787	6	pan	pan	NN
10011	1787	7	with	with	IN
10011	1787	8	1	1	CD
10011	1787	9	sliced	sliced	JJ
10011	1787	10	onion	onion	NN
10011	1787	11	,	,	,
10011	1787	12	2	2	CD
10011	1787	13	cloves	clove	NNS
10011	1787	14	of	of	IN
10011	1787	15	garlic	garlic	NN
10011	1787	16	,	,	,
10011	1787	17	1	1	CD
10011	1787	18	bay	bay	NN
10011	1787	19	-	-	HYPH
10011	1787	20	leaf	leaf	NN
10011	1787	21	,	,	,
10011	1787	22	thyme	thyme	NNS
10011	1787	23	and	and	CC
10011	1787	24	a	a	DT
10011	1787	25	few	few	JJ
10011	1787	26	peppercorns	peppercorn	NNS
10011	1787	27	;	;	:
10011	1787	28	add	add	VB
10011	1787	29	the	the	DT
10011	1787	30	juice	juice	NN
10011	1787	31	of	of	IN
10011	1787	32	a	a	DT
10011	1787	33	lemon	lemon	NN
10011	1787	34	.	.	.
10011	1788	1	Cover	cover	VB
10011	1788	2	with	with	IN
10011	1788	3	hot	hot	JJ
10011	1788	4	water	water	NN
10011	1788	5	and	and	CC
10011	1788	6	let	let	VB
10011	1788	7	cook	cook	NN
10011	1788	8	until	until	IN
10011	1788	9	tender	tender	NN
10011	1788	10	.	.	.
10011	1789	1	Thicken	thicken	NN
10011	1789	2	with	with	IN
10011	1789	3	flour	flour	NN
10011	1789	4	and	and	CC
10011	1789	5	serve	serve	VB
10011	1789	6	hot	hot	JJ
10011	1789	7	with	with	IN
10011	1789	8	apple	apple	NN
10011	1789	9	-	-	HYPH
10011	1789	10	sauce	sauce	NN
10011	1789	11	.	.	.
10011	1790	1	17.--Polish	17.--polish	CD
10011	1790	2	Rice	Rice	NNP
10011	1790	3	Pudding	Pudding	NNP
10011	1790	4	.	.	.
10011	1791	1	Heat	heat	NN
10011	1791	2	1	1	CD
10011	1791	3	quart	quart	NN
10011	1791	4	of	of	IN
10011	1791	5	milk	milk	NN
10011	1791	6	;	;	:
10011	1791	7	add	add	VB
10011	1791	8	1	1	CD
10011	1791	9	cup	cup	NN
10011	1791	10	of	of	IN
10011	1791	11	boiled	boil	VBN
10011	1791	12	rice	rice	NN
10011	1791	13	,	,	,
10011	1791	14	3	3	CD
10011	1791	15	ounces	ounce	NNS
10011	1791	16	of	of	IN
10011	1791	17	seeded	seeded	JJ
10011	1791	18	raisins	raisin	NNS
10011	1791	19	and	and	CC
10011	1791	20	2	2	CD
10011	1791	21	ounces	ounce	NNS
10011	1791	22	of	of	IN
10011	1791	23	currants	currant	NNS
10011	1791	24	.	.	.
10011	1792	1	Let	let	VB
10011	1792	2	cook	cook	VB
10011	1792	3	ten	ten	CD
10011	1792	4	minutes	minute	NNS
10011	1792	5	.	.	.
10011	1793	1	Then	then	RB
10011	1793	2	add	add	VB
10011	1793	3	the	the	DT
10011	1793	4	grated	grate	VBN
10011	1793	5	peel	peel	NN
10011	1793	6	of	of	IN
10011	1793	7	a	a	DT
10011	1793	8	lemon	lemon	NN
10011	1793	9	,	,	,
10011	1793	10	1/4	1/4	CD
10011	1793	11	of	of	IN
10011	1793	12	a	a	DT
10011	1793	13	grated	grate	VBN
10011	1793	14	nutmeg	nutmeg	NN
10011	1793	15	and	and	CC
10011	1793	16	the	the	DT
10011	1793	17	yolks	yolk	NNS
10011	1793	18	of	of	IN
10011	1793	19	6	6	CD
10011	1793	20	eggs	egg	NNS
10011	1793	21	well	well	RB
10011	1793	22	beaten	beat	VBN
10011	1793	23	with	with	IN
10011	1793	24	1	1	CD
10011	1793	25	cup	cup	NN
10011	1793	26	of	of	IN
10011	1793	27	sugar	sugar	NN
10011	1793	28	.	.	.
10011	1794	1	Mix	mix	VB
10011	1794	2	thoroughly	thoroughly	RB
10011	1794	3	and	and	CC
10011	1794	4	pour	pour	VB
10011	1794	5	into	into	IN
10011	1794	6	a	a	DT
10011	1794	7	well	well	RB
10011	1794	8	-	-	HYPH
10011	1794	9	buttered	butter	VBN
10011	1794	10	pudding	pudding	NN
10011	1794	11	-	-	HYPH
10011	1794	12	dish	dish	NN
10011	1794	13	;	;	:
10011	1794	14	let	let	VB
10011	1794	15	bake	bake	NN
10011	1794	16	until	until	IN
10011	1794	17	done	do	VBN
10011	1794	18	.	.	.
10011	1795	1	Then	then	RB
10011	1795	2	beat	beat	VB
10011	1795	3	the	the	DT
10011	1795	4	whites	white	NNS
10011	1795	5	to	to	IN
10011	1795	6	a	a	DT
10011	1795	7	stiff	stiff	JJ
10011	1795	8	froth	froth	NN
10011	1795	9	with	with	IN
10011	1795	10	3	3	CD
10011	1795	11	tablespoonfuls	tablespoonful	NNS
10011	1795	12	of	of	IN
10011	1795	13	pulverized	pulverized	JJ
10011	1795	14	sugar	sugar	NN
10011	1795	15	;	;	:
10011	1795	16	flavor	flavor	NN
10011	1795	17	with	with	IN
10011	1795	18	vanilla	vanilla	NN
10011	1795	19	.	.	.
10011	1796	1	Spread	Spread	VBN
10011	1796	2	on	on	IN
10011	1796	3	the	the	DT
10011	1796	4	pudding	pudding	NN
10011	1796	5	and	and	CC
10011	1796	6	let	let	VB
10011	1796	7	brown	brown	NN
10011	1796	8	slightly	slightly	RB
10011	1796	9	in	in	IN
10011	1796	10	a	a	DT
10011	1796	11	hot	hot	JJ
10011	1796	12	oven	oven	NN
10011	1796	13	.	.	.
10011	1797	1	Serve	serve	VB
10011	1797	2	with	with	IN
10011	1797	3	lemon	lemon	NN
10011	1797	4	sauce	sauce	NN
10011	1797	5	.	.	.
10011	1798	1	18.--Vienna	18.--vienna	CD
10011	1798	2	Dumplings	dumpling	NNS
10011	1798	3	.	.	.
10011	1799	1	Mix	mix	VB
10011	1799	2	2	2	CD
10011	1799	3	eggs	egg	NNS
10011	1799	4	and	and	CC
10011	1799	5	1/2	1/2	CD
10011	1799	6	cup	cup	NN
10011	1799	7	of	of	IN
10011	1799	8	water	water	NN
10011	1799	9	,	,	,
10011	1799	10	a	a	DT
10011	1799	11	pinch	pinch	NN
10011	1799	12	of	of	IN
10011	1799	13	salt	salt	NN
10011	1799	14	and	and	CC
10011	1799	15	enough	enough	JJ
10011	1799	16	flour	flour	NN
10011	1799	17	to	to	TO
10011	1799	18	make	make	VB
10011	1799	19	a	a	DT
10011	1799	20	stiff	stiff	JJ
10011	1799	21	batter	batter	NN
10011	1799	22	.	.	.
10011	1800	1	Then	then	RB
10011	1800	2	drop	drop	VB
10011	1800	3	by	by	IN
10011	1800	4	the	the	DT
10011	1800	5	tablespoonful	tablespoonful	JJ
10011	1800	6	into	into	IN
10011	1800	7	boiling	boil	VBG
10011	1800	8	salted	salt	VBN
10011	1800	9	water	water	NN
10011	1800	10	until	until	IN
10011	1800	11	they	-PRON-	PRP
10011	1800	12	rise	rise	VBP
10011	1800	13	to	to	IN
10011	1800	14	the	the	DT
10011	1800	15	surface	surface	NN
10011	1800	16	.	.	.
10011	1801	1	Remove	remove	VB
10011	1801	2	to	to	IN
10011	1801	3	a	a	DT
10011	1801	4	platter	platter	NN
10011	1801	5	and	and	CC
10011	1801	6	fry	fry	VB
10011	1801	7	some	some	DT
10011	1801	8	onions	onion	NNS
10011	1801	9	in	in	IN
10011	1801	10	hot	hot	JJ
10011	1801	11	butter	butter	NN
10011	1801	12	.	.	.
10011	1802	1	Sprinkle	sprinkle	VB
10011	1802	2	with	with	IN
10011	1802	3	salt	salt	NN
10011	1802	4	and	and	CC
10011	1802	5	pepper	pepper	NN
10011	1802	6	and	and	CC
10011	1802	7	pour	pour	VB
10011	1802	8	over	over	IN
10011	1802	9	the	the	DT
10011	1802	10	dumplings	dumpling	NNS
10011	1802	11	.	.	.
10011	1803	1	19.--Bavarian	19.--bavarian	CD
10011	1803	2	Sauerkraut	Sauerkraut	NNP
10011	1803	3	.	.	.
10011	1804	1	Cook	Cook	NNP
10011	1804	2	2	2	CD
10011	1804	3	pounds	pound	NNS
10011	1804	4	of	of	IN
10011	1804	5	fresh	fresh	JJ
10011	1804	6	pork	pork	NN
10011	1804	7	;	;	:
10011	1804	8	season	season	NN
10011	1804	9	with	with	IN
10011	1804	10	salt	salt	NN
10011	1804	11	and	and	CC
10011	1804	12	pepper	pepper	NN
10011	1804	13	;	;	:
10011	1804	14	add	add	VB
10011	1804	15	2	2	CD
10011	1804	16	bay	bay	NN
10011	1804	17	-	-	HYPH
10011	1804	18	leaves	leave	NNS
10011	1804	19	and	and	CC
10011	1804	20	a	a	DT
10011	1804	21	few	few	JJ
10011	1804	22	cloves	clove	NNS
10011	1804	23	.	.	.
10011	1805	1	When	when	WRB
10011	1805	2	half	half	RB
10011	1805	3	done	do	VBN
10011	1805	4	,	,	,
10011	1805	5	add	add	VB
10011	1805	6	1	1	CD
10011	1805	7	quart	quart	NN
10011	1805	8	of	of	IN
10011	1805	9	sauerkraut	sauerkraut	NN
10011	1805	10	and	and	CC
10011	1805	11	let	let	VB
10011	1805	12	cook	cook	NN
10011	1805	13	one	one	CD
10011	1805	14	hour	hour	NN
10011	1805	15	.	.	.
10011	1806	1	Add	add	NN
10011	1806	2	1	1	CD
10011	1806	3	cup	cup	NN
10011	1806	4	of	of	IN
10011	1806	5	wine	wine	NN
10011	1806	6	and	and	CC
10011	1806	7	1	1	CD
10011	1806	8	tablespoonful	tablespoonful	JJ
10011	1806	9	of	of	IN
10011	1806	10	brown	brown	JJ
10011	1806	11	sugar	sugar	NN
10011	1806	12	.	.	.
10011	1807	1	Let	let	VB
10011	1807	2	all	all	DT
10011	1807	3	cook	cook	VB
10011	1807	4	until	until	IN
10011	1807	5	tender	tender	NN
10011	1807	6	.	.	.
10011	1808	1	Serve	serve	VB
10011	1808	2	with	with	IN
10011	1808	3	potato	potato	NN
10011	1808	4	dumplings	dumpling	NNS
10011	1808	5	.	.	.
10011	1809	1	20.--Chicken	20.--chicken	CD
10011	1809	2	Croquettes	Croquettes	NNPS
10011	1809	3	a	a	DT
10011	1809	4	la	la	FW
10011	1809	5	Reine	Reine	NNP
10011	1809	6	.	.	.
10011	1810	1	Chop	chop	NN
10011	1810	2	cold	cold	JJ
10011	1810	3	cooked	cooked	JJ
10011	1810	4	chicken	chicken	NN
10011	1810	5	with	with	IN
10011	1810	6	some	some	DT
10011	1810	7	mushrooms	mushroom	NNS
10011	1810	8	,	,	,
10011	1810	9	parsley	parsley	NN
10011	1810	10	and	and	CC
10011	1810	11	thyme	thyme	NNS
10011	1810	12	and	and	CC
10011	1810	13	season	season	NN
10011	1810	14	with	with	IN
10011	1810	15	salt	salt	NN
10011	1810	16	,	,	,
10011	1810	17	black	black	JJ
10011	1810	18	pepper	pepper	NN
10011	1810	19	and	and	CC
10011	1810	20	cayenne	cayenne	NN
10011	1810	21	.	.	.
10011	1811	1	Add	add	VB
10011	1811	2	a	a	DT
10011	1811	3	tablespoonful	tablespoonful	NN
10011	1811	4	of	of	IN
10011	1811	5	butter	butter	NN
10011	1811	6	and	and	CC
10011	1811	7	2	2	CD
10011	1811	8	well	well	RB
10011	1811	9	-	-	HYPH
10011	1811	10	beaten	beat	VBN
10011	1811	11	eggs	egg	NNS
10011	1811	12	.	.	.
10011	1812	1	Then	then	RB
10011	1812	2	form	form	VB
10011	1812	3	into	into	IN
10011	1812	4	croquettes	croquette	NNS
10011	1812	5	.	.	.
10011	1813	1	Dip	dip	VB
10011	1813	2	in	in	IN
10011	1813	3	beaten	beat	VBN
10011	1813	4	egg	egg	NN
10011	1813	5	and	and	CC
10011	1813	6	fine	fine	JJ
10011	1813	7	bread	bread	NN
10011	1813	8	-	-	HYPH
10011	1813	9	crumbs	crumb	NNS
10011	1813	10	and	and	CC
10011	1813	11	fry	fry	NN
10011	1813	12	in	in	IN
10011	1813	13	deep	deep	JJ
10011	1813	14	hot	hot	JJ
10011	1813	15	lard	lard	NN
10011	1813	16	to	to	IN
10011	1813	17	a	a	DT
10011	1813	18	golden	golden	JJ
10011	1813	19	brown	brown	NN
10011	1813	20	.	.	.
10011	1814	1	Make	make	VB
10011	1814	2	a	a	DT
10011	1814	3	cream	cream	NN
10011	1814	4	sauce	sauce	NN
10011	1814	5	and	and	CC
10011	1814	6	serve	serve	VB
10011	1814	7	with	with	IN
10011	1814	8	the	the	DT
10011	1814	9	croquettes	croquette	NNS
10011	1814	10	.	.	.
10011	1815	1	Garnish	garnish	VB
10011	1815	2	with	with	IN
10011	1815	3	parsley	parsley	NN
10011	1815	4	.	.	.
10011	1816	1	21.--Jewish	21.--jewish	CD
10011	1816	2	Goose	Goose	NNP
10011	1816	3	Greeben	Greeben	NNP
10011	1816	4	.	.	.
10011	1817	1	Cut	cut	VB
10011	1817	2	all	all	PDT
10011	1817	3	the	the	DT
10011	1817	4	fat	fat	NN
10011	1817	5	from	from	IN
10011	1817	6	the	the	DT
10011	1817	7	goose	goose	NN
10011	1817	8	into	into	IN
10011	1817	9	small	small	JJ
10011	1817	10	pieces	piece	NNS
10011	1817	11	and	and	CC
10011	1817	12	cook	cook	NN
10011	1817	13	in	in	IN
10011	1817	14	a	a	DT
10011	1817	15	skillet	skillet	NN
10011	1817	16	with	with	IN
10011	1817	17	1	1	CD
10011	1817	18	cup	cup	NN
10011	1817	19	of	of	IN
10011	1817	20	cold	cold	JJ
10011	1817	21	water	water	NN
10011	1817	22	.	.	.
10011	1818	1	Let	let	VB
10011	1818	2	cook	cook	NN
10011	1818	3	uncovered	uncover	VBN
10011	1818	4	until	until	IN
10011	1818	5	the	the	DT
10011	1818	6	water	water	NN
10011	1818	7	has	have	VBZ
10011	1818	8	evaporated	evaporate	VBN
10011	1818	9	;	;	:
10011	1818	10	then	then	RB
10011	1818	11	fry	fry	VB
10011	1818	12	until	until	IN
10011	1818	13	brown	brown	NNP
10011	1818	14	.	.	.
10011	1819	1	Sprinkle	sprinkle	VB
10011	1819	2	with	with	IN
10011	1819	3	salt	salt	NN
10011	1819	4	and	and	CC
10011	1819	5	serve	serve	VB
10011	1819	6	hot	hot	JJ
10011	1819	7	.	.	.
10011	1820	1	22.--French	22.--french	CD
10011	1820	2	Venison	Venison	NNP
10011	1820	3	Pie	Pie	NNP
10011	1820	4	.	.	.
10011	1821	1	Cut	Cut	NNP
10011	1821	2	venison	venison	NN
10011	1821	3	in	in	IN
10011	1821	4	very	very	RB
10011	1821	5	small	small	JJ
10011	1821	6	pieces	piece	NNS
10011	1821	7	and	and	CC
10011	1821	8	stew	stew	NN
10011	1821	9	,	,	,
10011	1821	10	highly	highly	RB
10011	1821	11	seasoned	seasoned	JJ
10011	1821	12	,	,	,
10011	1821	13	until	until	IN
10011	1821	14	tender	tender	NN
10011	1821	15	.	.	.
10011	1822	1	Line	line	VB
10011	1822	2	a	a	DT
10011	1822	3	deep	deep	JJ
10011	1822	4	pie	pie	NN
10011	1822	5	-	-	HYPH
10011	1822	6	dish	dish	NN
10011	1822	7	with	with	IN
10011	1822	8	a	a	DT
10011	1822	9	rich	rich	JJ
10011	1822	10	pie	pie	NN
10011	1822	11	-	-	HYPH
10011	1822	12	paste	paste	NN
10011	1822	13	and	and	CC
10011	1822	14	bake	bake	NN
10011	1822	15	.	.	.
10011	1823	1	Then	then	RB
10011	1823	2	fill	fill	VB
10011	1823	3	with	with	IN
10011	1823	4	the	the	DT
10011	1823	5	venison	venison	NN
10011	1823	6	.	.	.
10011	1824	1	Add	add	VB
10011	1824	2	a	a	DT
10011	1824	3	glass	glass	NN
10011	1824	4	of	of	IN
10011	1824	5	port	port	NN
10011	1824	6	wine	wine	NN
10011	1824	7	,	,	,
10011	1824	8	a	a	DT
10011	1824	9	pinch	pinch	NN
10011	1824	10	of	of	IN
10011	1824	11	cloves	clove	NNS
10011	1824	12	and	and	CC
10011	1824	13	mace	mace	NN
10011	1824	14	to	to	IN
10011	1824	15	the	the	DT
10011	1824	16	sauce	sauce	NN
10011	1824	17	and	and	CC
10011	1824	18	bits	bit	NNS
10011	1824	19	of	of	IN
10011	1824	20	butter	butter	NN
10011	1824	21	rolled	roll	VBN
10011	1824	22	in	in	IN
10011	1824	23	flour	flour	NN
10011	1824	24	.	.	.
10011	1825	1	Pour	pour	VB
10011	1825	2	the	the	DT
10011	1825	3	sauce	sauce	NN
10011	1825	4	over	over	IN
10011	1825	5	the	the	DT
10011	1825	6	venison	venison	NN
10011	1825	7	and	and	CC
10011	1825	8	cover	cover	VB
10011	1825	9	with	with	IN
10011	1825	10	the	the	DT
10011	1825	11	paste	paste	NN
10011	1825	12	.	.	.
10011	1826	1	Rub	rub	VB
10011	1826	2	the	the	DT
10011	1826	3	top	top	NN
10011	1826	4	with	with	IN
10011	1826	5	a	a	DT
10011	1826	6	beaten	beat	VBN
10011	1826	7	egg	egg	NN
10011	1826	8	and	and	CC
10011	1826	9	let	let	VB
10011	1826	10	bake	bake	NN
10011	1826	11	until	until	IN
10011	1826	12	done	do	VBN
10011	1826	13	.	.	.
10011	1827	1	23.--Belgian	23.--belgian	CD
10011	1827	2	Broiled	Broiled	NNP
10011	1827	3	Quail	Quail	NNP
10011	1827	4	.	.	.
10011	1828	1	Select	select	VB
10011	1828	2	fat	fat	NN
10011	1828	3	quails	quail	NNS
10011	1828	4	.	.	.
10011	1829	1	Rub	rub	VB
10011	1829	2	with	with	IN
10011	1829	3	salt	salt	NN
10011	1829	4	,	,	,
10011	1829	5	pepper	pepper	NN
10011	1829	6	and	and	CC
10011	1829	7	butter	butter	NN
10011	1829	8	and	and	CC
10011	1829	9	tie	tie	VB
10011	1829	10	a	a	DT
10011	1829	11	very	very	RB
10011	1829	12	thin	thin	JJ
10011	1829	13	strip	strip	NN
10011	1829	14	of	of	IN
10011	1829	15	bacon	bacon	NN
10011	1829	16	around	around	IN
10011	1829	17	the	the	DT
10011	1829	18	body	body	NN
10011	1829	19	of	of	IN
10011	1829	20	each	each	DT
10011	1829	21	quail	quail	NN
10011	1829	22	.	.	.
10011	1830	1	Place	place	NN
10011	1830	2	on	on	IN
10011	1830	3	a	a	DT
10011	1830	4	broiler	broiler	NN
10011	1830	5	over	over	IN
10011	1830	6	a	a	DT
10011	1830	7	slow	slow	JJ
10011	1830	8	fire	fire	NN
10011	1830	9	;	;	:
10011	1830	10	let	let	VB
10011	1830	11	broil	broil	VB
10011	1830	12	twenty	twenty	CD
10011	1830	13	minutes	minute	NNS
10011	1830	14	until	until	IN
10011	1830	15	done	do	VBN
10011	1830	16	.	.	.
10011	1831	1	Remove	remove	VB
10011	1831	2	the	the	DT
10011	1831	3	bacon	bacon	NN
10011	1831	4	.	.	.
10011	1832	1	Have	have	VBP
10011	1832	2	ready	ready	JJ
10011	1832	3	buttered	butter	VBN
10011	1832	4	toast	toast	NN
10011	1832	5	.	.	.
10011	1833	1	Place	place	VB
10011	1833	2	the	the	DT
10011	1833	3	birds	bird	NNS
10011	1833	4	on	on	IN
10011	1833	5	the	the	DT
10011	1833	6	toast	toast	NN
10011	1833	7	,	,	,
10011	1833	8	pour	pour	VBP
10011	1833	9	over	over	IN
10011	1833	10	some	some	DT
10011	1833	11	melted	melt	VBN
10011	1833	12	butter	butter	NN
10011	1833	13	,	,	,
10011	1833	14	chopped	chop	VBD
10011	1833	15	parsley	parsley	NN
10011	1833	16	and	and	CC
10011	1833	17	lemon	lemon	NN
10011	1833	18	-	-	HYPH
10011	1833	19	juice	juice	NN
10011	1833	20	.	.	.
10011	1834	1	Serve	serve	VB
10011	1834	2	hot	hot	JJ
10011	1834	3	.	.	.
10011	1835	1	24.--Vienna	24.--vienna	CD
10011	1835	2	Roast	Roast	NNP
10011	1835	3	Beef	Beef	NNP
10011	1835	4	.	.	.
10011	1836	1	Season	season	VB
10011	1836	2	a	a	DT
10011	1836	3	rib	rib	JJ
10011	1836	4	-	-	HYPH
10011	1836	5	roast	roast	NN
10011	1836	6	of	of	IN
10011	1836	7	beef	beef	NN
10011	1836	8	with	with	IN
10011	1836	9	salt	salt	NN
10011	1836	10	,	,	,
10011	1836	11	pepper	pepper	NN
10011	1836	12	and	and	CC
10011	1836	13	ginger	ginger	NN
10011	1836	14	and	and	CC
10011	1836	15	rub	rub	VB
10011	1836	16	with	with	IN
10011	1836	17	vinegar	vinegar	NN
10011	1836	18	.	.	.
10011	1837	1	Put	put	VB
10011	1837	2	in	in	IN
10011	1837	3	the	the	DT
10011	1837	4	dripping	dripping	JJ
10011	1837	5	-	-	HYPH
10011	1837	6	pan	pan	NN
10011	1837	7	with	with	IN
10011	1837	8	1	1	CD
10011	1837	9	sliced	sliced	JJ
10011	1837	10	onion	onion	NN
10011	1837	11	,	,	,
10011	1837	12	2	2	CD
10011	1837	13	cloves	clove	NNS
10011	1837	14	of	of	IN
10011	1837	15	garlic	garlic	NN
10011	1837	16	,	,	,
10011	1837	17	2	2	CD
10011	1837	18	carrots	carrot	NNS
10011	1837	19	,	,	,
10011	1837	20	2	2	CD
10011	1837	21	stalks	stalk	NNS
10011	1837	22	of	of	IN
10011	1837	23	celery	celery	NN
10011	1837	24	cut	cut	NN
10011	1837	25	fine	fine	JJ
10011	1837	26	,	,	,
10011	1837	27	1	1	CD
10011	1837	28	bay	bay	NN
10011	1837	29	-	-	HYPH
10011	1837	30	leaf	leaf	NN
10011	1837	31	and	and	CC
10011	1837	32	a	a	DT
10011	1837	33	few	few	JJ
10011	1837	34	cloves	clove	NNS
10011	1837	35	and	and	CC
10011	1837	36	peppercorns	peppercorn	NNS
10011	1837	37	.	.	.
10011	1838	1	Pour	pour	VB
10011	1838	2	over	over	IN
10011	1838	3	1	1	CD
10011	1838	4	cup	cup	NN
10011	1838	5	of	of	IN
10011	1838	6	stock	stock	NN
10011	1838	7	and	and	CC
10011	1838	8	dredge	dredge	NN
10011	1838	9	with	with	IN
10011	1838	10	flour	flour	NN
10011	1838	11	.	.	.
10011	1839	1	Let	let	VB
10011	1839	2	bake	bake	NN
10011	1839	3	in	in	IN
10011	1839	4	a	a	DT
10011	1839	5	quick	quick	JJ
10011	1839	6	oven	oven	NN
10011	1839	7	;	;	:
10011	1839	8	allow	allow	VB
10011	1839	9	fifteen	fifteen	CD
10011	1839	10	minutes	minute	NNS
10011	1839	11	to	to	IN
10011	1839	12	the	the	DT
10011	1839	13	pound	pound	NN
10011	1839	14	.	.	.
10011	1840	1	Serve	serve	VB
10011	1840	2	with	with	IN
10011	1840	3	potato	potato	NN
10011	1840	4	dumplings	dumpling	NNS
10011	1840	5	.	.	.
10011	1841	1	25.--Oysters	25.--oysters	LS
10011	1841	2	a	a	DT
10011	1841	3	la	la	NNP
10011	1841	4	Toulonaise	Toulonaise	NNP
10011	1841	5	.	.	.
10011	1842	1	Drain	drain	VB
10011	1842	2	large	large	JJ
10011	1842	3	oysters	oyster	NNS
10011	1842	4	;	;	:
10011	1842	5	sprinkle	sprinkle	VB
10011	1842	6	with	with	IN
10011	1842	7	salt	salt	NN
10011	1842	8	and	and	CC
10011	1842	9	pepper	pepper	NN
10011	1842	10	.	.	.
10011	1843	1	Try	try	VB
10011	1843	2	out	out	RP
10011	1843	3	a	a	DT
10011	1843	4	few	few	JJ
10011	1843	5	slices	slice	NNS
10011	1843	6	of	of	IN
10011	1843	7	bacon	bacon	NN
10011	1843	8	in	in	IN
10011	1843	9	a	a	DT
10011	1843	10	frying	frying	JJ
10011	1843	11	-	-	HYPH
10011	1843	12	pan	pan	NN
10011	1843	13	;	;	:
10011	1843	14	remove	remove	VB
10011	1843	15	the	the	DT
10011	1843	16	bacon	bacon	NN
10011	1843	17	.	.	.
10011	1844	1	Roll	roll	VB
10011	1844	2	the	the	DT
10011	1844	3	oysters	oyster	NNS
10011	1844	4	in	in	IN
10011	1844	5	fine	fine	JJ
10011	1844	6	bread	bread	NN
10011	1844	7	-	-	HYPH
10011	1844	8	crumbs	crumb	NNS
10011	1844	9	and	and	CC
10011	1844	10	sauté	sauté	NN
10011	1844	11	until	until	IN
10011	1844	12	brown	brown	JJ
10011	1844	13	on	on	IN
10011	1844	14	both	both	DT
10011	1844	15	sides	side	NNS
10011	1844	16	.	.	.
10011	1845	1	Place	place	NN
10011	1845	2	on	on	IN
10011	1845	3	hot	hot	JJ
10011	1845	4	buttered	buttered	JJ
10011	1845	5	toast	toast	NN
10011	1845	6	;	;	:
10011	1845	7	sprinkle	sprinkle	VB
10011	1845	8	with	with	IN
10011	1845	9	lemon	lemon	NN
10011	1845	10	-	-	HYPH
10011	1845	11	juice	juice	NN
10011	1845	12	and	and	CC
10011	1845	13	garnish	garnish	VB
10011	1845	14	with	with	IN
10011	1845	15	olives	olive	NNS
10011	1845	16	.	.	.
10011	1846	1	26.--Chicken	26.--chicken	CD
10011	1846	2	a	a	DT
10011	1846	3	la	la	FW
10011	1846	4	Bechamel	Bechamel	NNP
10011	1846	5	.	.	.
10011	1847	1	Clean	clean	JJ
10011	1847	2	and	and	CC
10011	1847	3	season	season	VB
10011	1847	4	a	a	DT
10011	1847	5	fat	fat	JJ
10011	1847	6	hen	hen	NN
10011	1847	7	.	.	.
10011	1848	1	Put	put	VB
10011	1848	2	a	a	DT
10011	1848	3	few	few	JJ
10011	1848	4	slices	slice	NNS
10011	1848	5	of	of	IN
10011	1848	6	chopped	chop	VBN
10011	1848	7	bacon	bacon	NN
10011	1848	8	in	in	IN
10011	1848	9	a	a	DT
10011	1848	10	saucepan	saucepan	NN
10011	1848	11	;	;	:
10011	1848	12	let	let	VB
10011	1848	13	get	get	VB
10011	1848	14	hot	hot	JJ
10011	1848	15	.	.	.
10011	1849	1	Add	add	VB
10011	1849	2	the	the	DT
10011	1849	3	chicken	chicken	NN
10011	1849	4	with	with	IN
10011	1849	5	1	1	CD
10011	1849	6	carrot	carrot	NN
10011	1849	7	,	,	,
10011	1849	8	1	1	CD
10011	1849	9	onion	onion	NN
10011	1849	10	,	,	,
10011	1849	11	2	2	CD
10011	1849	12	stalks	stalk	NNS
10011	1849	13	of	of	IN
10011	1849	14	celery	celery	NN
10011	1849	15	chopped	chop	VBN
10011	1849	16	fine	fine	JJ
10011	1849	17	,	,	,
10011	1849	18	1	1	CD
10011	1849	19	herb	herb	NN
10011	1849	20	bouquet	bouquet	NN
10011	1849	21	,	,	,
10011	1849	22	1	1	CD
10011	1849	23	bay	bay	NN
10011	1849	24	leaf	leaf	NN
10011	1849	25	,	,	,
10011	1849	26	a	a	DT
10011	1849	27	few	few	JJ
10011	1849	28	cloves	clove	NNS
10011	1849	29	and	and	CC
10011	1849	30	allspice	allspice	NNS
10011	1849	31	and	and	CC
10011	1849	32	2	2	CD
10011	1849	33	blades	blade	NNS
10011	1849	34	of	of	IN
10011	1849	35	mace	mace	NN
10011	1849	36	,	,	,
10011	1849	37	2	2	CD
10011	1849	38	sprigs	sprig	NNS
10011	1849	39	of	of	IN
10011	1849	40	parsley	parsley	NN
10011	1849	41	and	and	CC
10011	1849	42	1	1	CD
10011	1849	43	cup	cup	NN
10011	1849	44	of	of	IN
10011	1849	45	hot	hot	JJ
10011	1849	46	water	water	NN
10011	1849	47	.	.	.
10011	1850	1	Let	let	VB
10011	1850	2	all	all	DT
10011	1850	3	stew	stew	NN
10011	1850	4	until	until	IN
10011	1850	5	tender	tender	NN
10011	1850	6	;	;	:
10011	1850	7	then	then	RB
10011	1850	8	add	add	VB
10011	1850	9	some	some	DT
10011	1850	10	chopped	chop	VBN
10011	1850	11	mushrooms	mushroom	NNS
10011	1850	12	and	and	CC
10011	1850	13	pour	pour	VBP
10011	1850	14	over	over	IN
10011	1850	15	all	all	DT
10011	1850	16	1	1	CD
10011	1850	17	cup	cup	NN
10011	1850	18	of	of	IN
10011	1850	19	hot	hot	JJ
10011	1850	20	rich	rich	JJ
10011	1850	21	cream	cream	NN
10011	1850	22	.	.	.
10011	1851	1	27.--Milanese	27.--milanese	CD
10011	1851	2	Vegetable	Vegetable	NNP
10011	1851	3	Soup	Soup	NNP
10011	1851	4	.	.	.
10011	1852	1	Cut	cut	NN
10011	1852	2	bacon	bacon	NN
10011	1852	3	and	and	CC
10011	1852	4	ham	ham	NN
10011	1852	5	into	into	IN
10011	1852	6	small	small	JJ
10011	1852	7	pieces	piece	NNS
10011	1852	8	;	;	,
10011	1852	9	put	put	VBN
10011	1852	10	in	in	IN
10011	1852	11	a	a	DT
10011	1852	12	saucepan	saucepan	NN
10011	1852	13	with	with	IN
10011	1852	14	1	1	CD
10011	1852	15	tablespoonful	tablespoonful	JJ
10011	1852	16	of	of	IN
10011	1852	17	hot	hot	JJ
10011	1852	18	butter	butter	NN
10011	1852	19	.	.	.
10011	1853	1	Add	add	VB
10011	1853	2	all	all	DT
10011	1853	3	kinds	kind	NNS
10011	1853	4	of	of	IN
10011	1853	5	vegetables	vegetable	NNS
10011	1853	6	,	,	,
10011	1853	7	cut	cut	VBN
10011	1853	8	into	into	IN
10011	1853	9	very	very	RB
10011	1853	10	small	small	JJ
10011	1853	11	pieces	piece	NNS
10011	1853	12	and	and	CC
10011	1853	13	let	let	VB
10011	1853	14	fry	fry	VB
10011	1853	15	a	a	DT
10011	1853	16	few	few	JJ
10011	1853	17	minutes	minute	NNS
10011	1853	18	.	.	.
10011	1854	1	Then	then	RB
10011	1854	2	fill	fill	VB
10011	1854	3	the	the	DT
10011	1854	4	pan	pan	NN
10011	1854	5	with	with	IN
10011	1854	6	1	1	CD
10011	1854	7	quart	quart	NN
10011	1854	8	of	of	IN
10011	1854	9	beef	beef	NN
10011	1854	10	stock	stock	NN
10011	1854	11	;	;	:
10011	1854	12	let	let	VB
10011	1854	13	all	all	DT
10011	1854	14	cook	cook	VB
10011	1854	15	slowly	slowly	RB
10011	1854	16	for	for	IN
10011	1854	17	half	half	PDT
10011	1854	18	an	an	DT
10011	1854	19	hour	hour	NN
10011	1854	20	;	;	:
10011	1854	21	add	add	VB
10011	1854	22	some	some	DT
10011	1854	23	boiled	boil	VBN
10011	1854	24	rice	rice	NN
10011	1854	25	and	and	CC
10011	1854	26	1	1	CD
10011	1854	27	cup	cup	NN
10011	1854	28	of	of	IN
10011	1854	29	tomato	tomato	NN
10011	1854	30	-	-	HYPH
10011	1854	31	sauce	sauce	NN
10011	1854	32	and	and	CC
10011	1854	33	cook	cook	NN
10011	1854	34	until	until	IN
10011	1854	35	done	do	VBN
10011	1854	36	.	.	.
10011	1855	1	Serve	serve	VB
10011	1855	2	hot	hot	JJ
10011	1855	3	.	.	.
10011	1856	1	28.--Swedish	28.--swedish	CD
10011	1856	2	Salad	salad	NN
10011	1856	3	.	.	.
10011	1857	1	Cut	cut	VB
10011	1857	2	cold	cold	JJ
10011	1857	3	cooked	cooked	JJ
10011	1857	4	fish	fish	NN
10011	1857	5	into	into	IN
10011	1857	6	small	small	JJ
10011	1857	7	pieces	piece	NNS
10011	1857	8	and	and	CC
10011	1857	9	mix	mix	VB
10011	1857	10	with	with	IN
10011	1857	11	chopped	chop	VBN
10011	1857	12	hard	hard	RB
10011	1857	13	-	-	HYPH
10011	1857	14	boiled	boil	VBN
10011	1857	15	eggs	egg	NNS
10011	1857	16	,	,	,
10011	1857	17	a	a	DT
10011	1857	18	few	few	JJ
10011	1857	19	sliced	slice	VBN
10011	1857	20	olives	olive	NNS
10011	1857	21	,	,	,
10011	1857	22	capers	caper	NNS
10011	1857	23	and	and	CC
10011	1857	24	gherkins	gherkin	NNS
10011	1857	25	.	.	.
10011	1858	1	Sprinkle	sprinkle	VB
10011	1858	2	with	with	IN
10011	1858	3	salt	salt	NN
10011	1858	4	and	and	CC
10011	1858	5	pepper	pepper	NN
10011	1858	6	.	.	.
10011	1859	1	Line	line	VB
10011	1859	2	the	the	DT
10011	1859	3	salad	salad	NN
10011	1859	4	bowl	bowl	NN
10011	1859	5	with	with	IN
10011	1859	6	crisp	crisp	JJ
10011	1859	7	lettuce	lettuce	NN
10011	1859	8	leaves	leave	NNS
10011	1859	9	;	;	:
10011	1859	10	add	add	VB
10011	1859	11	the	the	DT
10011	1859	12	salad	salad	NN
10011	1859	13	and	and	CC
10011	1859	14	cover	cover	VB
10011	1859	15	with	with	IN
10011	1859	16	a	a	DT
10011	1859	17	mayonnaise	mayonnaise	NN
10011	1859	18	dressing	dressing	NN
10011	1859	19	.	.	.
10011	1860	1	Garnish	garnish	VB
10011	1860	2	with	with	IN
10011	1860	3	aspic	aspic	NN
10011	1860	4	,	,	,
10011	1860	5	cut	cut	VBN
10011	1860	6	into	into	IN
10011	1860	7	dice	dice	NN
10011	1860	8	pieces	piece	NNS
10011	1860	9	and	and	CC
10011	1860	10	serve	serve	VB
10011	1860	11	cold	cold	JJ
10011	1860	12	.	.	.
10011	1861	1	29.--Oriental	29.--oriental	CD
10011	1861	2	Rabbit	Rabbit	NNP
10011	1861	3	Pie	Pie	NNP
10011	1861	4	.	.	.
10011	1862	1	Clean	clean	VB
10011	1862	2	and	and	CC
10011	1862	3	cut	cut	VB
10011	1862	4	a	a	DT
10011	1862	5	rabbit	rabbit	NN
10011	1862	6	into	into	IN
10011	1862	7	small	small	JJ
10011	1862	8	pieces	piece	NNS
10011	1862	9	and	and	CC
10011	1862	10	let	let	VB
10011	1862	11	stew	stew	NN
10011	1862	12	,	,	,
10011	1862	13	well	well	RB
10011	1862	14	seasoned	season	VBN
10011	1862	15	with	with	IN
10011	1862	16	salt	salt	NN
10011	1862	17	and	and	CC
10011	1862	18	pepper	pepper	NN
10011	1862	19	and	and	CC
10011	1862	20	cayenne	cayenne	NN
10011	1862	21	.	.	.
10011	1863	1	Add	add	NN
10011	1863	2	2	2	CD
10011	1863	3	chopped	chop	VBD
10011	1863	4	cloves	clove	NNS
10011	1863	5	of	of	IN
10011	1863	6	garlic	garlic	NN
10011	1863	7	,	,	,
10011	1863	8	1	1	CD
10011	1863	9	chopped	chop	VBD
10011	1863	10	green	green	JJ
10011	1863	11	pepper	pepper	NN
10011	1863	12	,	,	,
10011	1863	13	1	1	CD
10011	1863	14	Spanish	spanish	JJ
10011	1863	15	onion	onion	NN
10011	1863	16	sliced	slice	VBD
10011	1863	17	thin	thin	JJ
10011	1863	18	and	and	CC
10011	1863	19	2	2	CD
10011	1863	20	sliced	sliced	JJ
10011	1863	21	tomatoes	tomato	NNS
10011	1863	22	,	,	,
10011	1863	23	a	a	DT
10011	1863	24	pinch	pinch	NN
10011	1863	25	of	of	IN
10011	1863	26	cloves	clove	NNS
10011	1863	27	and	and	CC
10011	1863	28	allspice	allspice	NN
10011	1863	29	.	.	.
10011	1864	1	Then	then	RB
10011	1864	2	line	line	VB
10011	1864	3	a	a	DT
10011	1864	4	pie	pie	NN
10011	1864	5	-	-	HYPH
10011	1864	6	dish	dish	NN
10011	1864	7	with	with	IN
10011	1864	8	a	a	DT
10011	1864	9	puff	puff	NN
10011	1864	10	paste	paste	NN
10011	1864	11	;	;	:
10011	1864	12	let	let	VB
10011	1864	13	bake	bake	VB
10011	1864	14	and	and	CC
10011	1864	15	fill	fill	VB
10011	1864	16	with	with	IN
10011	1864	17	the	the	DT
10011	1864	18	rabbit	rabbit	NN
10011	1864	19	;	;	:
10011	1864	20	add	add	VB
10011	1864	21	2	2	CD
10011	1864	22	chopped	chop	VBN
10011	1864	23	hard	hard	RB
10011	1864	24	-	-	HYPH
10011	1864	25	boiled	boil	VBN
10011	1864	26	eggs	egg	NNS
10011	1864	27	and	and	CC
10011	1864	28	sprinkle	sprinkle	VB
10011	1864	29	with	with	IN
10011	1864	30	curry	curry	NN
10011	1864	31	-	-	HYPH
10011	1864	32	powder	powder	NN
10011	1864	33	.	.	.
10011	1865	1	Cover	cover	VB
10011	1865	2	with	with	IN
10011	1865	3	the	the	DT
10011	1865	4	paste	paste	NN
10011	1865	5	;	;	:
10011	1865	6	brush	brush	VB
10011	1865	7	the	the	DT
10011	1865	8	top	top	NN
10011	1865	9	with	with	IN
10011	1865	10	a	a	DT
10011	1865	11	beaten	beat	VBN
10011	1865	12	egg	egg	NN
10011	1865	13	and	and	CC
10011	1865	14	let	let	VB
10011	1865	15	bake	bake	NN
10011	1865	16	until	until	IN
10011	1865	17	brown	brown	NNP
10011	1865	18	.	.	.
10011	1866	1	Serve	serve	VB
10011	1866	2	hot	hot	JJ
10011	1866	3	.	.	.
10011	1867	1	30.--Spanish	30.--spanish	CD
10011	1867	2	Baked	Baked	NNP
10011	1867	3	Fish	Fish	NNP
10011	1867	4	.	.	.
10011	1868	1	Season	season	VB
10011	1868	2	a	a	DT
10011	1868	3	pike	pike	NN
10011	1868	4	;	;	:
10011	1868	5	put	put	VBN
10011	1868	6	in	in	IN
10011	1868	7	a	a	DT
10011	1868	8	baking	baking	NN
10011	1868	9	-	-	HYPH
10011	1868	10	pan	pan	NN
10011	1868	11	.	.	.
10011	1869	1	Pour	pour	VB
10011	1869	2	over	over	IN
10011	1869	3	two	two	CD
10011	1869	4	ounces	ounce	NNS
10011	1869	5	of	of	IN
10011	1869	6	melted	melted	JJ
10011	1869	7	butter	butter	NN
10011	1869	8	and	and	CC
10011	1869	9	1	1	CD
10011	1869	10	pint	pint	NN
10011	1869	11	of	of	IN
10011	1869	12	sour	sour	JJ
10011	1869	13	cream	cream	NN
10011	1869	14	;	;	:
10011	1869	15	then	then	RB
10011	1869	16	let	let	VB
10011	1869	17	bake	bake	NN
10011	1869	18	in	in	IN
10011	1869	19	a	a	DT
10011	1869	20	hot	hot	JJ
10011	1869	21	oven	oven	NN
10011	1869	22	for	for	IN
10011	1869	23	twenty	twenty	CD
10011	1869	24	minutes	minute	NNS
10011	1869	25	.	.	.
10011	1870	1	Sprinkle	sprinkle	VB
10011	1870	2	with	with	IN
10011	1870	3	bread	bread	NN
10011	1870	4	-	-	HYPH
10011	1870	5	crumbs	crumb	NNS
10011	1870	6	and	and	CC
10011	1870	7	grated	grate	VBN
10011	1870	8	cheese	cheese	NN
10011	1870	9	and	and	CC
10011	1870	10	let	let	VB
10011	1870	11	brown	brown	NN
10011	1870	12	on	on	IN
10011	1870	13	top	top	NN
10011	1870	14	.	.	.
10011	1871	1	Serve	serve	VB
10011	1871	2	hot	hot	JJ
10011	1871	3	.	.	.
10011	1872	1	Garnish	garnish	VB
10011	1872	2	with	with	IN
10011	1872	3	parsley	parsley	NN
10011	1872	4	.	.	.
10011	1873	1	_	_	NNP
10011	1873	2	DECEMBER	DECEMBER	NNP
10011	1873	3	.	.	.
10011	1873	4	_	_	NNP
10011	1873	5	1.--English	1.--English	NNP
10011	1873	6	Plum	Plum	NNP
10011	1873	7	Pudding	Pudding	NNP
10011	1873	8	.	.	.
10011	1874	1	Soak	Soak	NNP
10011	1874	2	1	1	CD
10011	1874	3	pound	pound	NN
10011	1874	4	of	of	IN
10011	1874	5	stale	stale	JJ
10011	1874	6	bread	bread	NN
10011	1874	7	in	in	IN
10011	1874	8	hot	hot	JJ
10011	1874	9	milk	milk	NN
10011	1874	10	;	;	:
10011	1874	11	then	then	RB
10011	1874	12	add	add	VB
10011	1874	13	1/2	1/2	CD
10011	1874	14	pound	pound	NN
10011	1874	15	of	of	IN
10011	1874	16	sugar	sugar	NN
10011	1874	17	,	,	,
10011	1874	18	1	1	CD
10011	1874	19	pound	pound	NN
10011	1874	20	of	of	IN
10011	1874	21	seeded	seeded	JJ
10011	1874	22	raisins	raisin	NNS
10011	1874	23	,	,	,
10011	1874	24	and	and	CC
10011	1874	25	1	1	CD
10011	1874	26	pound	pound	NN
10011	1874	27	of	of	IN
10011	1874	28	currants	currant	NNS
10011	1874	29	all	all	DT
10011	1874	30	dredged	dredge	VBD
10011	1874	31	with	with	IN
10011	1874	32	flour	flour	NN
10011	1874	33	,	,	,
10011	1874	34	1/4	1/4	CD
10011	1874	35	pound	pound	NN
10011	1874	36	of	of	IN
10011	1874	37	chopped	chop	VBN
10011	1874	38	citron	citron	NN
10011	1874	39	,	,	,
10011	1874	40	1	1	CD
10011	1874	41	pound	pound	NN
10011	1874	42	of	of	IN
10011	1874	43	finely	finely	RB
10011	1874	44	chopped	chop	VBN
10011	1874	45	beef	beef	NN
10011	1874	46	suet	suet	NN
10011	1874	47	,	,	,
10011	1874	48	1	1	CD
10011	1874	49	nutmeg	nutmeg	NN
10011	1874	50	grated	grate	VBN
10011	1874	51	,	,	,
10011	1874	52	1	1	CD
10011	1874	53	tablespoonful	tablespoonful	NN
10011	1874	54	of	of	IN
10011	1874	55	cinnamon	cinnamon	NN
10011	1874	56	,	,	,
10011	1874	57	cloves	clove	NNS
10011	1874	58	and	and	CC
10011	1874	59	mace	mace	NN
10011	1874	60	mixed	mix	VBN
10011	1874	61	together	together	RB
10011	1874	62	,	,	,
10011	1874	63	a	a	DT
10011	1874	64	pinch	pinch	NN
10011	1874	65	of	of	IN
10011	1874	66	salt	salt	NN
10011	1874	67	,	,	,
10011	1874	68	1	1	CD
10011	1874	69	glass	glass	NN
10011	1874	70	of	of	IN
10011	1874	71	wine	wine	NN
10011	1874	72	and	and	CC
10011	1874	73	1	1	CD
10011	1874	74	glass	glass	NN
10011	1874	75	of	of	IN
10011	1874	76	fine	fine	JJ
10011	1874	77	brandy	brandy	NN
10011	1874	78	.	.	.
10011	1875	1	Mix	mix	VB
10011	1875	2	with	with	IN
10011	1875	3	the	the	DT
10011	1875	4	yolks	yolk	NNS
10011	1875	5	of	of	IN
10011	1875	6	8	8	CD
10011	1875	7	eggs	egg	NNS
10011	1875	8	and	and	CC
10011	1875	9	the	the	DT
10011	1875	10	whites	white	NNS
10011	1875	11	beaten	beat	VBN
10011	1875	12	to	to	IN
10011	1875	13	a	a	DT
10011	1875	14	stiff	stiff	JJ
10011	1875	15	froth	froth	NN
10011	1875	16	.	.	.
10011	1876	1	Pour	pour	VB
10011	1876	2	the	the	DT
10011	1876	3	mixture	mixture	NN
10011	1876	4	into	into	IN
10011	1876	5	a	a	DT
10011	1876	6	wet	wet	JJ
10011	1876	7	cloth	cloth	NN
10011	1876	8	dredged	dredge	VBN
10011	1876	9	with	with	IN
10011	1876	10	flour	flour	NN
10011	1876	11	;	;	:
10011	1876	12	tie	tie	VB
10011	1876	13	well	well	RB
10011	1876	14	and	and	CC
10011	1876	15	let	let	VB
10011	1876	16	boil	boil	VB
10011	1876	17	five	five	CD
10011	1876	18	hours	hour	NNS
10011	1876	19	.	.	.
10011	1877	1	Serve	serve	VB
10011	1877	2	with	with	IN
10011	1877	3	wine	wine	NN
10011	1877	4	sauce	sauce	NN
10011	1877	5	.	.	.
10011	1878	1	2.--Swedish	2.--Swedish	NNP
10011	1878	2	Rice	Rice	NNP
10011	1878	3	Pudding	Pudding	NNP
10011	1878	4	.	.	.
10011	1879	1	Mix	mix	VB
10011	1879	2	3/4	3/4	CD
10011	1879	3	cup	cup	NN
10011	1879	4	of	of	IN
10011	1879	5	rice	rice	NN
10011	1879	6	in	in	IN
10011	1879	7	1	1	CD
10011	1879	8	quart	quart	NN
10011	1879	9	of	of	IN
10011	1879	10	milk	milk	NN
10011	1879	11	;	;	:
10011	1879	12	add	add	VB
10011	1879	13	1	1	CD
10011	1879	14	cup	cup	NN
10011	1879	15	of	of	IN
10011	1879	16	sugar	sugar	NN
10011	1879	17	,	,	,
10011	1879	18	a	a	DT
10011	1879	19	pinch	pinch	NN
10011	1879	20	of	of	IN
10011	1879	21	salt	salt	NN
10011	1879	22	and	and	CC
10011	1879	23	1	1	CD
10011	1879	24	teaspoonful	teaspoonful	NN
10011	1879	25	of	of	IN
10011	1879	26	vanilla	vanilla	NN
10011	1879	27	.	.	.
10011	1880	1	Pour	pour	VB
10011	1880	2	into	into	IN
10011	1880	3	a	a	DT
10011	1880	4	pudding	pudding	JJ
10011	1880	5	-	-	HYPH
10011	1880	6	dish	dish	NN
10011	1880	7	.	.	.
10011	1881	1	Put	put	VB
10011	1881	2	bits	bit	NNS
10011	1881	3	of	of	IN
10011	1881	4	butter	butter	NN
10011	1881	5	over	over	IN
10011	1881	6	the	the	DT
10011	1881	7	top	top	NN
10011	1881	8	and	and	CC
10011	1881	9	let	let	VB
10011	1881	10	bake	bake	NN
10011	1881	11	in	in	IN
10011	1881	12	a	a	DT
10011	1881	13	moderate	moderate	JJ
10011	1881	14	oven	oven	NN
10011	1881	15	until	until	IN
10011	1881	16	done	do	VBN
10011	1881	17	.	.	.
10011	1882	1	Serve	serve	VB
10011	1882	2	cold	cold	NN
10011	1882	3	.	.	.
10011	1883	1	3.--Portugal	3.--Portugal	NNP
10011	1883	2	Soup	Soup	NNP
10011	1883	3	.	.	.
10011	1884	1	Boil	Boil	NNP
10011	1884	2	2	2	CD
10011	1884	3	pounds	pound	NNS
10011	1884	4	of	of	IN
10011	1884	5	beef	beef	NN
10011	1884	6	and	and	CC
10011	1884	7	2	2	CD
10011	1884	8	pig	pig	NNP
10011	1884	9	's	's	POS
10011	1884	10	feet	foot	NNS
10011	1884	11	in	in	IN
10011	1884	12	4	4	CD
10011	1884	13	quarts	quart	NNS
10011	1884	14	of	of	IN
10011	1884	15	water	water	NN
10011	1884	16	;	;	:
10011	1884	17	season	season	NN
10011	1884	18	with	with	IN
10011	1884	19	salt	salt	NN
10011	1884	20	and	and	CC
10011	1884	21	pepper	pepper	NN
10011	1884	22	.	.	.
10011	1885	1	Let	let	VB
10011	1885	2	boil	boil	NN
10011	1885	3	well	well	RB
10011	1885	4	.	.	.
10011	1886	1	Add	add	VB
10011	1886	2	1	1	CD
10011	1886	3	head	head	NN
10011	1886	4	of	of	IN
10011	1886	5	lettuce	lettuce	NN
10011	1886	6	,	,	,
10011	1886	7	1/2	1/2	CD
10011	1886	8	head	head	NN
10011	1886	9	of	of	IN
10011	1886	10	cabbage	cabbage	NN
10011	1886	11	,	,	,
10011	1886	12	a	a	DT
10011	1886	13	few	few	JJ
10011	1886	14	thin	thin	JJ
10011	1886	15	slices	slice	NNS
10011	1886	16	of	of	IN
10011	1886	17	pumpkin	pumpkin	NN
10011	1886	18	,	,	,
10011	1886	19	2	2	CD
10011	1886	20	carrots	carrot	NNS
10011	1886	21	and	and	CC
10011	1886	22	1	1	CD
10011	1886	23	clove	clove	NN
10011	1886	24	of	of	IN
10011	1886	25	garlic	garlic	NN
10011	1886	26	,	,	,
10011	1886	27	all	all	DT
10011	1886	28	cut	cut	VBD
10011	1886	29	fine	fine	JJ
10011	1886	30	,	,	,
10011	1886	31	and	and	CC
10011	1886	32	1	1	CD
10011	1886	33	herb	herb	NN
10011	1886	34	bouquet	bouquet	NN
10011	1886	35	.	.	.
10011	1887	1	Let	let	VB
10011	1887	2	all	all	DT
10011	1887	3	cook	cook	VB
10011	1887	4	until	until	IN
10011	1887	5	tender	tender	NN
10011	1887	6	;	;	:
10011	1887	7	then	then	RB
10011	1887	8	add	add	VB
10011	1887	9	1/2	1/2	CD
10011	1887	10	can	can	MD
10011	1887	11	of	of	IN
10011	1887	12	peas	pea	NNS
10011	1887	13	.	.	.
10011	1888	1	Remove	remove	VB
10011	1888	2	the	the	DT
10011	1888	3	meat	meat	NN
10011	1888	4	;	;	,
10011	1888	5	cut	cut	VBN
10011	1888	6	into	into	IN
10011	1888	7	thin	thin	JJ
10011	1888	8	slices	slice	NNS
10011	1888	9	;	;	:
10011	1888	10	season	season	NN
10011	1888	11	,	,	,
10011	1888	12	and	and	CC
10011	1888	13	serve	serve	VB
10011	1888	14	with	with	IN
10011	1888	15	the	the	DT
10011	1888	16	soup	soup	NN
10011	1888	17	.	.	.
10011	1889	1	4.--Chinese	4.--Chinese	NNP
10011	1889	2	Salad	Salad	NNP
10011	1889	3	.	.	.
10011	1890	1	Mix	mix	VB
10011	1890	2	2	2	CD
10011	1890	3	dozen	dozen	NN
10011	1890	4	cooked	cook	VBN
10011	1890	5	oysters	oyster	NNS
10011	1890	6	with	with	IN
10011	1890	7	3	3	CD
10011	1890	8	truffles	truffle	NNS
10011	1890	9	,	,	,
10011	1890	10	and	and	CC
10011	1890	11	2	2	CD
10011	1890	12	cooked	cooked	JJ
10011	1890	13	potatoes	potato	NNS
10011	1890	14	cut	cut	VBN
10011	1890	15	into	into	IN
10011	1890	16	shreds	shred	NNS
10011	1890	17	;	;	:
10011	1890	18	season	season	NN
10011	1890	19	with	with	IN
10011	1890	20	salt	salt	NN
10011	1890	21	and	and	CC
10011	1890	22	pepper	pepper	NN
10011	1890	23	.	.	.
10011	1891	1	Add	add	VB
10011	1891	2	all	all	DT
10011	1891	3	kinds	kind	NNS
10011	1891	4	of	of	IN
10011	1891	5	chopped	chop	VBN
10011	1891	6	herbs	herb	NNS
10011	1891	7	,	,	,
10011	1891	8	and	and	CC
10011	1891	9	moisten	moisten	VB
10011	1891	10	with	with	IN
10011	1891	11	white	white	JJ
10011	1891	12	wine	wine	NN
10011	1891	13	.	.	.
10011	1892	1	Line	line	VB
10011	1892	2	the	the	DT
10011	1892	3	salad	salad	NN
10011	1892	4	bowl	bowl	NN
10011	1892	5	with	with	IN
10011	1892	6	crisp	crisp	JJ
10011	1892	7	lettuce	lettuce	NN
10011	1892	8	leaves	leave	NNS
10011	1892	9	;	;	:
10011	1892	10	fill	fill	VB
10011	1892	11	with	with	IN
10011	1892	12	the	the	DT
10011	1892	13	mixture	mixture	NN
10011	1892	14	;	;	:
10011	1892	15	sprinkle	sprinkle	VB
10011	1892	16	with	with	IN
10011	1892	17	finely	finely	RB
10011	1892	18	chopped	chop	VBN
10011	1892	19	parsley	parsley	NN
10011	1892	20	.	.	.
10011	1893	1	Pour	pour	VB
10011	1893	2	over	over	IN
10011	1893	3	a	a	DT
10011	1893	4	mayonnaise	mayonnaise	NN
10011	1893	5	dressing	dressing	NN
10011	1893	6	and	and	CC
10011	1893	7	garnish	garnish	VB
10011	1893	8	with	with	IN
10011	1893	9	anchovy	anchovy	JJ
10011	1893	10	fillets	fillet	NNS
10011	1893	11	.	.	.
10011	1894	1	5.--Egyptian	5.--Egyptian	NNP
10011	1894	2	Salad	Salad	NNP
10011	1894	3	.	.	.
10011	1895	1	Mix	mix	VB
10011	1895	2	highly	highly	RB
10011	1895	3	seasoned	season	VBN
10011	1895	4	cold	cold	JJ
10011	1895	5	cooked	cooked	JJ
10011	1895	6	rice	rice	NN
10011	1895	7	with	with	IN
10011	1895	8	some	some	DT
10011	1895	9	grated	grate	VBN
10011	1895	10	onion	onion	NN
10011	1895	11	,	,	,
10011	1895	12	chopped	chop	VBD
10011	1895	13	parsley	parsley	NN
10011	1895	14	and	and	CC
10011	1895	15	chives	chive	NNS
10011	1895	16	;	;	:
10011	1895	17	add	add	VB
10011	1895	18	2	2	CD
10011	1895	19	dozen	dozen	NN
10011	1895	20	fine	fine	JJ
10011	1895	21	cut	cut	VBN
10011	1895	22	French	french	JJ
10011	1895	23	sardines	sardine	NNS
10011	1895	24	.	.	.
10011	1896	1	Put	put	VB
10011	1896	2	on	on	RP
10011	1896	3	crisp	crisp	JJ
10011	1896	4	lettuce	lettuce	NN
10011	1896	5	leaves	leave	VBZ
10011	1896	6	in	in	IN
10011	1896	7	a	a	DT
10011	1896	8	salad	salad	NN
10011	1896	9	bowl	bowl	NN
10011	1896	10	and	and	CC
10011	1896	11	cover	cover	VB
10011	1896	12	with	with	IN
10011	1896	13	a	a	DT
10011	1896	14	mayonnaise	mayonnaise	NN
10011	1896	15	dressing	dress	VBG
10011	1896	16	Garnish	Garnish	NNP
10011	1896	17	with	with	IN
10011	1896	18	thin	thin	JJ
10011	1896	19	shreds	shred	NNS
10011	1896	20	of	of	IN
10011	1896	21	red	red	JJ
10011	1896	22	beets	beet	NNS
10011	1896	23	,	,	,
10011	1896	24	and	and	CC
10011	1896	25	serve	serve	VB
10011	1896	26	.	.	.
10011	1897	1	6.--English	6.--english	CD
10011	1897	2	Dumplings	dumpling	NNS
10011	1897	3	.	.	.
10011	1898	1	Beat	beat	NN
10011	1898	2	3	3	CD
10011	1898	3	yolks	yolk	NNS
10011	1898	4	of	of	IN
10011	1898	5	eggs	egg	NNS
10011	1898	6	with	with	IN
10011	1898	7	1	1	CD
10011	1898	8	tablespoonful	tablespoonful	JJ
10011	1898	9	of	of	IN
10011	1898	10	sugar	sugar	NN
10011	1898	11	;	;	:
10011	1898	12	add	add	VB
10011	1898	13	1/2	1/2	CD
10011	1898	14	cup	cup	NN
10011	1898	15	of	of	IN
10011	1898	16	finely	finely	RB
10011	1898	17	chopped	chop	VBN
10011	1898	18	suet	suet	NN
10011	1898	19	,	,	,
10011	1898	20	1/2	1/2	CD
10011	1898	21	cup	cup	NN
10011	1898	22	of	of	IN
10011	1898	23	currants	currant	NNS
10011	1898	24	,	,	,
10011	1898	25	1/2	1/2	CD
10011	1898	26	teaspoonful	teaspoonful	JJ
10011	1898	27	of	of	IN
10011	1898	28	salt	salt	NN
10011	1898	29	and	and	CC
10011	1898	30	a	a	DT
10011	1898	31	little	little	JJ
10011	1898	32	nutmeg	nutmeg	NN
10011	1898	33	.	.	.
10011	1899	1	Sift	Sift	NNP
10011	1899	2	1	1	CD
10011	1899	3	cup	cup	NN
10011	1899	4	of	of	IN
10011	1899	5	flour	flour	NN
10011	1899	6	with	with	IN
10011	1899	7	1	1	CD
10011	1899	8	heaping	heap	VBG
10011	1899	9	teaspoonful	teaspoonful	JJ
10011	1899	10	of	of	IN
10011	1899	11	baking	baking	NN
10011	1899	12	-	-	HYPH
10011	1899	13	powder	powder	NN
10011	1899	14	;	;	:
10011	1899	15	mix	mix	VB
10011	1899	16	well	well	RB
10011	1899	17	with	with	IN
10011	1899	18	the	the	DT
10011	1899	19	beaten	beat	VBN
10011	1899	20	whites	white	NNS
10011	1899	21	of	of	IN
10011	1899	22	the	the	DT
10011	1899	23	eggs	egg	NNS
10011	1899	24	.	.	.
10011	1900	1	Make	make	VB
10011	1900	2	into	into	IN
10011	1900	3	dumplings	dumpling	NNS
10011	1900	4	the	the	DT
10011	1900	5	size	size	NN
10011	1900	6	of	of	IN
10011	1900	7	an	an	DT
10011	1900	8	egg	egg	NN
10011	1900	9	;	;	:
10011	1900	10	let	let	VB
10011	1900	11	steam	steam	NN
10011	1900	12	.	.	.
10011	1901	1	Serve	serve	VB
10011	1901	2	hot	hot	JJ
10011	1901	3	with	with	IN
10011	1901	4	lemon	lemon	NN
10011	1901	5	sauce	sauce	NN
10011	1901	6	.	.	.
10011	1902	1	7.--Irish	7.--Irish	NNP
10011	1902	2	Pancakes	Pancakes	NNP
10011	1902	3	.	.	.
10011	1903	1	Mix	mix	VB
10011	1903	2	1/2	1/2	CD
10011	1903	3	pound	pound	NN
10011	1903	4	of	of	IN
10011	1903	5	sifted	sift	VBN
10011	1903	6	flour	flour	NN
10011	1903	7	with	with	IN
10011	1903	8	2	2	CD
10011	1903	9	beaten	beat	VBN
10011	1903	10	eggs	egg	NNS
10011	1903	11	,	,	,
10011	1903	12	a	a	DT
10011	1903	13	pinch	pinch	NN
10011	1903	14	of	of	IN
10011	1903	15	salt	salt	NN
10011	1903	16	,	,	,
10011	1903	17	a	a	DT
10011	1903	18	pint	pint	NN
10011	1903	19	of	of	IN
10011	1903	20	milk	milk	NN
10011	1903	21	and	and	CC
10011	1903	22	1/2	1/2	CD
10011	1903	23	ounce	ounce	NN
10011	1903	24	of	of	IN
10011	1903	25	melted	melted	JJ
10011	1903	26	butter	butter	NN
10011	1903	27	.	.	.
10011	1904	1	Mix	mix	VB
10011	1904	2	well	well	RB
10011	1904	3	to	to	IN
10011	1904	4	a	a	DT
10011	1904	5	smooth	smooth	JJ
10011	1904	6	pancake	pancake	NN
10011	1904	7	batter	batter	NN
10011	1904	8	and	and	CC
10011	1904	9	fry	fry	VB
10011	1904	10	in	in	IN
10011	1904	11	hot	hot	JJ
10011	1904	12	lard	lard	NN
10011	1904	13	to	to	IN
10011	1904	14	a	a	DT
10011	1904	15	delicate	delicate	JJ
10011	1904	16	brown	brown	NN
10011	1904	17	.	.	.
10011	1905	1	Sprinkle	sprinkle	VB
10011	1905	2	with	with	IN
10011	1905	3	powdered	powdered	JJ
10011	1905	4	sugar	sugar	NN
10011	1905	5	and	and	CC
10011	1905	6	serve	serve	VB
10011	1905	7	hot	hot	JJ
10011	1905	8	.	.	.
10011	1906	1	8.--English	8.--English	NNP
10011	1906	2	Cream	Cream	NNP
10011	1906	3	Pudding	Pudding	NNP
10011	1906	4	.	.	.
10011	1907	1	Line	line	VB
10011	1907	2	a	a	DT
10011	1907	3	well	well	RB
10011	1907	4	-	-	HYPH
10011	1907	5	buttered	butter	VBN
10011	1907	6	pudding	pudding	NN
10011	1907	7	-	-	HYPH
10011	1907	8	dish	dish	NN
10011	1907	9	with	with	IN
10011	1907	10	a	a	DT
10011	1907	11	rich	rich	JJ
10011	1907	12	puff	puff	NN
10011	1907	13	-	-	HYPH
10011	1907	14	paste	paste	NN
10011	1907	15	and	and	CC
10011	1907	16	bake	bake	NN
10011	1907	17	.	.	.
10011	1908	1	Then	then	RB
10011	1908	2	beat	beat	VB
10011	1908	3	1	1	CD
10011	1908	4	cup	cup	NN
10011	1908	5	of	of	IN
10011	1908	6	butter	butter	NN
10011	1908	7	with	with	IN
10011	1908	8	1/2	1/2	CD
10011	1908	9	pound	pound	NN
10011	1908	10	of	of	IN
10011	1908	11	pulverized	pulverize	VBN
10011	1908	12	sugar	sugar	NN
10011	1908	13	.	.	.
10011	1909	1	Add	add	VB
10011	1909	2	the	the	DT
10011	1909	3	grated	grate	VBN
10011	1909	4	rind	rind	NN
10011	1909	5	and	and	CC
10011	1909	6	juice	juice	NN
10011	1909	7	of	of	IN
10011	1909	8	a	a	DT
10011	1909	9	lemon	lemon	NN
10011	1909	10	and	and	CC
10011	1909	11	beat	beat	VBD
10011	1909	12	well	well	RB
10011	1909	13	with	with	IN
10011	1909	14	the	the	DT
10011	1909	15	yolks	yolk	NNS
10011	1909	16	of	of	IN
10011	1909	17	6	6	CD
10011	1909	18	eggs	egg	NNS
10011	1909	19	;	;	:
10011	1909	20	add	add	VB
10011	1909	21	the	the	DT
10011	1909	22	whites	white	NNS
10011	1909	23	beaten	beat	VBN
10011	1909	24	to	to	IN
10011	1909	25	a	a	DT
10011	1909	26	froth	froth	NN
10011	1909	27	.	.	.
10011	1910	1	Fill	fill	VB
10011	1910	2	the	the	DT
10011	1910	3	pudding	pudding	JJ
10011	1910	4	-	-	HYPH
10011	1910	5	dish	dish	NN
10011	1910	6	with	with	IN
10011	1910	7	the	the	DT
10011	1910	8	mixture	mixture	NN
10011	1910	9	and	and	CC
10011	1910	10	bake	bake	VB
10011	1910	11	until	until	IN
10011	1910	12	done	do	VBN
10011	1910	13	.	.	.
10011	1911	1	9.--Bavarian	9.--Bavarian	NNP
10011	1911	2	Roast	Roast	NNP
10011	1911	3	Turkey	Turkey	NNP
10011	1911	4	.	.	.
10011	1912	1	Clean	clean	JJ
10011	1912	2	and	and	CC
10011	1912	3	season	season	VB
10011	1912	4	a	a	DT
10011	1912	5	fat	fat	JJ
10011	1912	6	turkey	turkey	NN
10011	1912	7	.	.	.
10011	1913	1	Stuff	stuff	NN
10011	1913	2	with	with	IN
10011	1913	3	3	3	CD
10011	1913	4	raw	raw	JJ
10011	1913	5	potatoes	potato	NNS
10011	1913	6	,	,	,
10011	1913	7	2	2	CD
10011	1913	8	apples	apple	NNS
10011	1913	9	and	and	CC
10011	1913	10	1	1	CD
10011	1913	11	onion	onion	NN
10011	1913	12	grated	grate	VBD
10011	1913	13	.	.	.
10011	1914	1	Mix	mix	VB
10011	1914	2	with	with	IN
10011	1914	3	a	a	DT
10011	1914	4	lump	lump	NN
10011	1914	5	of	of	IN
10011	1914	6	butter	butter	NN
10011	1914	7	and	and	CC
10011	1914	8	1	1	CD
10011	1914	9	cup	cup	NN
10011	1914	10	of	of	IN
10011	1914	11	bread	bread	NN
10011	1914	12	-	-	HYPH
10011	1914	13	crumbs	crumb	NNS
10011	1914	14	;	;	:
10011	1914	15	add	add	VB
10011	1914	16	1	1	CD
10011	1914	17	egg	egg	NN
10011	1914	18	.	.	.
10011	1915	1	Season	season	NN
10011	1915	2	with	with	IN
10011	1915	3	sage	sage	NN
10011	1915	4	,	,	,
10011	1915	5	thyme	thyme	NNS
10011	1915	6	,	,	,
10011	1915	7	salt	salt	NN
10011	1915	8	and	and	CC
10011	1915	9	pepper	pepper	NN
10011	1915	10	;	;	:
10011	1915	11	then	then	RB
10011	1915	12	put	put	VB
10011	1915	13	in	in	RP
10011	1915	14	a	a	DT
10011	1915	15	dripping	dripping	JJ
10011	1915	16	-	-	HYPH
10011	1915	17	pan	pan	NN
10011	1915	18	.	.	.
10011	1916	1	Pour	pour	VB
10011	1916	2	in	in	IN
10011	1916	3	1	1	CD
10011	1916	4	cup	cup	NN
10011	1916	5	of	of	IN
10011	1916	6	water	water	NN
10011	1916	7	and	and	CC
10011	1916	8	dredge	dredge	NN
10011	1916	9	with	with	IN
10011	1916	10	flour	flour	NN
10011	1916	11	.	.	.
10011	1917	1	Let	let	VB
10011	1917	2	bake	bake	NN
10011	1917	3	in	in	IN
10011	1917	4	a	a	DT
10011	1917	5	hot	hot	JJ
10011	1917	6	oven	oven	NN
10011	1917	7	until	until	IN
10011	1917	8	done	do	VBN
10011	1917	9	.	.	.
10011	1918	1	10.--Jewish	10.--jewish	CD
10011	1918	2	Stewed	Stewed	NNP
10011	1918	3	Cabbage	cabbage	NN
10011	1918	4	.	.	.
10011	1919	1	Shred	shre	VBN
10011	1919	2	a	a	DT
10011	1919	3	red	red	JJ
10011	1919	4	cabbage	cabbage	NN
10011	1919	5	very	very	RB
10011	1919	6	fine	fine	RB
10011	1919	7	.	.	.
10011	1920	1	Heat	heat	NN
10011	1920	2	2	2	CD
10011	1920	3	tablespoonfuls	tablespoonful	NNS
10011	1920	4	of	of	IN
10011	1920	5	drippings	dripping	NNS
10011	1920	6	in	in	IN
10011	1920	7	a	a	DT
10011	1920	8	pan	pan	NN
10011	1920	9	;	;	:
10011	1920	10	add	add	VB
10011	1920	11	the	the	DT
10011	1920	12	cabbage	cabbage	NN
10011	1920	13	;	;	:
10011	1920	14	cover	cover	VB
10011	1920	15	and	and	CC
10011	1920	16	let	let	VB
10011	1920	17	stew	stew	NN
10011	1920	18	with	with	IN
10011	1920	19	2	2	CD
10011	1920	20	apples	apple	NNS
10011	1920	21	,	,	,
10011	1920	22	and	and	CC
10011	1920	23	1	1	CD
10011	1920	24	onion	onion	NN
10011	1920	25	chopped	chop	VBD
10011	1920	26	fine	fine	RB
10011	1920	27	.	.	.
10011	1921	1	Then	then	RB
10011	1921	2	brown	brown	NNP
10011	1921	3	1	1	CD
10011	1921	4	tablespoonful	tablespoonful	NN
10011	1921	5	of	of	IN
10011	1921	6	flour	flour	NN
10011	1921	7	in	in	IN
10011	1921	8	hot	hot	JJ
10011	1921	9	butter	butter	NN
10011	1921	10	;	;	:
10011	1921	11	add	add	VB
10011	1921	12	1/2	1/2	CD
10011	1921	13	cup	cup	NN
10011	1921	14	of	of	IN
10011	1921	15	water	water	NN
10011	1921	16	mixed	mix	VBN
10011	1921	17	with	with	IN
10011	1921	18	vinegar	vinegar	NN
10011	1921	19	.	.	.
10011	1922	1	Season	season	NN
10011	1922	2	with	with	IN
10011	1922	3	salt	salt	NN
10011	1922	4	,	,	,
10011	1922	5	pepper	pepper	NN
10011	1922	6	and	and	CC
10011	1922	7	sugar	sugar	NN
10011	1922	8	to	to	TO
10011	1922	9	taste	taste	VB
10011	1922	10	.	.	.
10011	1923	1	Pour	pour	VB
10011	1923	2	the	the	DT
10011	1923	3	sauce	sauce	NN
10011	1923	4	over	over	IN
10011	1923	5	the	the	DT
10011	1923	6	cabbage	cabbage	NN
10011	1923	7	;	;	:
10011	1923	8	let	let	VB
10011	1923	9	simmer	simmer	JJ
10011	1923	10	ten	ten	CD
10011	1923	11	minutes	minute	NNS
10011	1923	12	.	.	.
10011	1924	1	Add	add	VB
10011	1924	2	1/2	1/2	CD
10011	1924	3	cup	cup	NN
10011	1924	4	of	of	IN
10011	1924	5	red	red	JJ
10011	1924	6	wine	wine	NN
10011	1924	7	;	;	:
10011	1924	8	let	let	VBD
10011	1924	9	boil	boil	VB
10011	1924	10	up	up	RP
10011	1924	11	and	and	CC
10011	1924	12	serve	serve	VB
10011	1924	13	hot	hot	JJ
10011	1924	14	.	.	.
10011	1925	1	11.--Venison	11.--venison	LS
10011	1925	2	a	a	FW
10011	1925	3	la	la	NNP
10011	1925	4	Francaise	Francaise	NNP
10011	1925	5	.	.	.
10011	1926	1	Season	Season	NNP
10011	1926	2	venison	venison	NN
10011	1926	3	steaks	steak	VBZ
10011	1926	4	with	with	IN
10011	1926	5	salt	salt	NN
10011	1926	6	,	,	,
10011	1926	7	pepper	pepper	NN
10011	1926	8	and	and	CC
10011	1926	9	lemon	lemon	NN
10011	1926	10	-	-	HYPH
10011	1926	11	juice	juice	NN
10011	1926	12	.	.	.
10011	1927	1	Put	put	VB
10011	1927	2	in	in	RP
10011	1927	3	a	a	DT
10011	1927	4	saucepan	saucepan	NN
10011	1927	5	with	with	IN
10011	1927	6	2	2	CD
10011	1927	7	tablespoonfuls	tablespoonful	NNS
10011	1927	8	of	of	IN
10011	1927	9	hot	hot	JJ
10011	1927	10	butter	butter	NN
10011	1927	11	.	.	.
10011	1928	1	Add	add	NN
10011	1928	2	1	1	CD
10011	1928	3	onion	onion	NN
10011	1928	4	,	,	,
10011	1928	5	2	2	CD
10011	1928	6	bay	bay	NN
10011	1928	7	-	-	HYPH
10011	1928	8	leaves	leave	NNS
10011	1928	9	,	,	,
10011	1928	10	1	1	CD
10011	1928	11	clove	clove	NN
10011	1928	12	of	of	IN
10011	1928	13	garlic	garlic	NN
10011	1928	14	and	and	CC
10011	1928	15	a	a	DT
10011	1928	16	sprig	sprig	NN
10011	1928	17	of	of	IN
10011	1928	18	parsley	parsley	NNP
10011	1928	19	minced	mince	VBD
10011	1928	20	fine	fine	RB
10011	1928	21	.	.	.
10011	1929	1	Let	let	VB
10011	1929	2	brown	brown	RB
10011	1929	3	;	;	:
10011	1929	4	then	then	RB
10011	1929	5	add	add	VB
10011	1929	6	1/2	1/2	CD
10011	1929	7	can	can	NN
10011	1929	8	of	of	IN
10011	1929	9	mushrooms	mushroom	NNS
10011	1929	10	,	,	,
10011	1929	11	some	some	DT
10011	1929	12	thyme	thyme	NNS
10011	1929	13	chopped	chop	VBD
10011	1929	14	fine	fine	JJ
10011	1929	15	and	and	CC
10011	1929	16	a	a	DT
10011	1929	17	glass	glass	NN
10011	1929	18	of	of	IN
10011	1929	19	claret	claret	NN
10011	1929	20	.	.	.
10011	1930	1	Cover	cover	VB
10011	1930	2	and	and	CC
10011	1930	3	let	let	VB
10011	1930	4	simmer	simmer	NN
10011	1930	5	until	until	IN
10011	1930	6	tender	tender	NN
10011	1930	7	.	.	.
10011	1931	1	Serve	serve	VB
10011	1931	2	with	with	IN
10011	1931	3	toasted	toasted	JJ
10011	1931	4	croutons	crouton	NNS
10011	1931	5	and	and	CC
10011	1931	6	currant	currant	NN
10011	1931	7	jelly	jelly	RB
10011	1931	8	.	.	.
10011	1932	1	12.--Italian	12.--italian	CD
10011	1932	2	Macaroni	Macaroni	NNP
10011	1932	3	.	.	.
10011	1933	1	Boil	Boil	NNP
10011	1933	2	macaroni	macaroni	NNP
10011	1933	3	in	in	IN
10011	1933	4	salted	salted	JJ
10011	1933	5	water	water	NN
10011	1933	6	until	until	IN
10011	1933	7	tender	tender	NN
10011	1933	8	.	.	.
10011	1934	1	Drain	drain	NN
10011	1934	2	.	.	.
10011	1935	1	Then	then	RB
10011	1935	2	heat	heat	VB
10011	1935	3	2	2	CD
10011	1935	4	tablespoonfuls	tablespoonful	NNS
10011	1935	5	of	of	IN
10011	1935	6	butter	butter	NN
10011	1935	7	in	in	IN
10011	1935	8	a	a	DT
10011	1935	9	saucepan	saucepan	NN
10011	1935	10	;	;	:
10011	1935	11	add	add	VB
10011	1935	12	the	the	DT
10011	1935	13	macaroni	macaroni	JJ
10011	1935	14	,	,	,
10011	1935	15	1/2	1/2	CD
10011	1935	16	cup	cup	NN
10011	1935	17	of	of	IN
10011	1935	18	chopped	chopped	JJ
10011	1935	19	boiled	boil	VBN
10011	1935	20	tongue	tongue	NN
10011	1935	21	,	,	,
10011	1935	22	1/2	1/2	CD
10011	1935	23	cup	cup	NN
10011	1935	24	of	of	IN
10011	1935	25	chopped	chop	VBN
10011	1935	26	mushrooms	mushroom	NNS
10011	1935	27	,	,	,
10011	1935	28	1/2	1/2	CD
10011	1935	29	cup	cup	NN
10011	1935	30	of	of	IN
10011	1935	31	grated	grate	VBN
10011	1935	32	cheese	cheese	NN
10011	1935	33	.	.	.
10011	1936	1	Cover	cover	NN
10011	1936	2	,	,	,
10011	1936	3	let	let	VB
10011	1936	4	get	get	VB
10011	1936	5	very	very	RB
10011	1936	6	hot	hot	JJ
10011	1936	7	.	.	.
10011	1937	1	Then	then	RB
10011	1937	2	mix	mix	VB
10011	1937	3	a	a	DT
10011	1937	4	highly	highly	RB
10011	1937	5	seasoned	seasoned	JJ
10011	1937	6	tomato	tomato	NN
10011	1937	7	-	-	HYPH
10011	1937	8	sauce	sauce	NN
10011	1937	9	with	with	IN
10011	1937	10	a	a	DT
10011	1937	11	small	small	JJ
10011	1937	12	glass	glass	NN
10011	1937	13	of	of	IN
10011	1937	14	wine	wine	NN
10011	1937	15	;	;	:
10011	1937	16	let	let	VB
10011	1937	17	boil	boil	VB
10011	1937	18	up	up	RP
10011	1937	19	and	and	CC
10011	1937	20	pour	pour	VB
10011	1937	21	over	over	IN
10011	1937	22	the	the	DT
10011	1937	23	macaroni	macaroni	NN
10011	1937	24	.	.	.
10011	1938	1	Serve	serve	VB
10011	1938	2	hot	hot	JJ
10011	1938	3	with	with	IN
10011	1938	4	roast	roast	NN
10011	1938	5	veal	veal	NN
10011	1938	6	.	.	.
10011	1939	1	13.--Russian	13.--russian	CD
10011	1939	2	Stuffed	Stuffed	NNP
10011	1939	3	Tongue	Tongue	NNP
10011	1939	4	.	.	.
10011	1940	1	Take	take	VB
10011	1940	2	fresh	fresh	JJ
10011	1940	3	beef	beef	NN
10011	1940	4	-	-	HYPH
10011	1940	5	tongue	tongue	NN
10011	1940	6	;	;	:
10011	1940	7	make	make	VB
10011	1940	8	an	an	DT
10011	1940	9	incision	incision	NN
10011	1940	10	with	with	IN
10011	1940	11	a	a	DT
10011	1940	12	sharp	sharp	JJ
10011	1940	13	knife	knife	NN
10011	1940	14	and	and	CC
10011	1940	15	fill	fill	VB
10011	1940	16	with	with	IN
10011	1940	17	chopped	chopped	JJ
10011	1940	18	onions	onion	NNS
10011	1940	19	,	,	,
10011	1940	20	bread	bread	NN
10011	1940	21	-	-	HYPH
10011	1940	22	crumbs	crumb	NNS
10011	1940	23	,	,	,
10011	1940	24	a	a	DT
10011	1940	25	lump	lump	NN
10011	1940	26	of	of	IN
10011	1940	27	butter	butter	NN
10011	1940	28	,	,	,
10011	1940	29	sage	sage	NN
10011	1940	30	,	,	,
10011	1940	31	thyme	thyme	NNS
10011	1940	32	,	,	,
10011	1940	33	salt	salt	NN
10011	1940	34	and	and	CC
10011	1940	35	pepper	pepper	NN
10011	1940	36	.	.	.
10011	1941	1	Sew	sew	VB
10011	1941	2	up	up	RP
10011	1941	3	and	and	CC
10011	1941	4	let	let	VB
10011	1941	5	boil	boil	VB
10011	1941	6	until	until	IN
10011	1941	7	nearly	nearly	RB
10011	1941	8	done	do	VBN
10011	1941	9	.	.	.
10011	1942	1	Remove	remove	VB
10011	1942	2	the	the	DT
10011	1942	3	skin	skin	NN
10011	1942	4	.	.	.
10011	1943	1	Then	then	RB
10011	1943	2	stick	stick	VB
10011	1943	3	cloves	clove	NNS
10011	1943	4	all	all	RB
10011	1943	5	over	over	IN
10011	1943	6	the	the	DT
10011	1943	7	tongue	tongue	NN
10011	1943	8	,	,	,
10011	1943	9	and	and	CC
10011	1943	10	let	let	VB
10011	1943	11	cook	cook	NN
10011	1943	12	until	until	IN
10011	1943	13	tender	tender	NN
10011	1943	14	.	.	.
10011	1944	1	Add	add	NN
10011	1944	2	2	2	CD
10011	1944	3	tablespoonfuls	tablespoonful	NNS
10011	1944	4	of	of	IN
10011	1944	5	vinegar	vinegar	NN
10011	1944	6	and	and	CC
10011	1944	7	1	1	CD
10011	1944	8	tablespoonful	tablespoonful	JJ
10011	1944	9	of	of	IN
10011	1944	10	butter	butter	NN
10011	1944	11	.	.	.
10011	1945	1	Serve	serve	VB
10011	1945	2	,	,	,
10011	1945	3	garnished	garnish	VBN
10011	1945	4	with	with	IN
10011	1945	5	sliced	sliced	JJ
10011	1945	6	beets	beet	NNS
10011	1945	7	,	,	,
10011	1945	8	olives	olive	NNS
10011	1945	9	and	and	CC
10011	1945	10	sprigs	sprig	NNS
10011	1945	11	of	of	IN
10011	1945	12	parsley	parsley	NNP
10011	1945	13	.	.	.
10011	1946	1	14.--Hungarian	14.--hungarian	CD
10011	1946	2	Dumplings	dumpling	NNS
10011	1946	3	.	.	.
10011	1947	1	Mix	mix	VB
10011	1947	2	2	2	CD
10011	1947	3	eggs	egg	NNS
10011	1947	4	with	with	IN
10011	1947	5	1	1	CD
10011	1947	6	tablespoonful	tablespoonful	JJ
10011	1947	7	of	of	IN
10011	1947	8	water	water	NN
10011	1947	9	,	,	,
10011	1947	10	a	a	DT
10011	1947	11	pinch	pinch	NN
10011	1947	12	of	of	IN
10011	1947	13	salt	salt	NN
10011	1947	14	and	and	CC
10011	1947	15	enough	enough	JJ
10011	1947	16	sifted	sift	VBN
10011	1947	17	flour	flour	NN
10011	1947	18	to	to	TO
10011	1947	19	make	make	VB
10011	1947	20	a	a	DT
10011	1947	21	stiff	stiff	JJ
10011	1947	22	dough	dough	NN
10011	1947	23	.	.	.
10011	1948	1	Roll	roll	VB
10011	1948	2	out	out	RP
10011	1948	3	on	on	IN
10011	1948	4	a	a	DT
10011	1948	5	well	well	RB
10011	1948	6	-	-	HYPH
10011	1948	7	floured	flour	VBN
10011	1948	8	baking	baking	NN
10011	1948	9	-	-	HYPH
10011	1948	10	board	board	NN
10011	1948	11	as	as	RB
10011	1948	12	thin	thin	JJ
10011	1948	13	as	as	IN
10011	1948	14	possible	possible	JJ
10011	1948	15	.	.	.
10011	1949	1	Cut	cut	VB
10011	1949	2	into	into	IN
10011	1949	3	three	three	CD
10011	1949	4	-	-	HYPH
10011	1949	5	inch	inch	NN
10011	1949	6	squares	square	NNS
10011	1949	7	and	and	CC
10011	1949	8	fill	fill	VB
10011	1949	9	with	with	IN
10011	1949	10	the	the	DT
10011	1949	11	following	follow	VBG
10011	1949	12	mixture	mixture	NN
10011	1949	13	:	:	:
10011	1949	14	1	1	CD
10011	1949	15	cup	cup	NN
10011	1949	16	of	of	IN
10011	1949	17	cottage	cottage	NN
10011	1949	18	cheese	cheese	NN
10011	1949	19	;	;	:
10011	1949	20	mix	mix	VB
10011	1949	21	with	with	IN
10011	1949	22	1	1	CD
10011	1949	23	tablespoonful	tablespoonful	JJ
10011	1949	24	of	of	IN
10011	1949	25	butter	butter	NN
10011	1949	26	,	,	,
10011	1949	27	2	2	CD
10011	1949	28	beaten	beat	VBN
10011	1949	29	eggs	egg	NNS
10011	1949	30	,	,	,
10011	1949	31	sugar	sugar	NN
10011	1949	32	,	,	,
10011	1949	33	cinnamon	cinnamon	NN
10011	1949	34	and	and	CC
10011	1949	35	nutmeg	nutmeg	NN
10011	1949	36	to	to	TO
10011	1949	37	taste	taste	VB
10011	1949	38	.	.	.
10011	1950	1	Fill	fill	VB
10011	1950	2	the	the	DT
10011	1950	3	dumplings	dumpling	NNS
10011	1950	4	,	,	,
10011	1950	5	press	press	VB
10011	1950	6	the	the	DT
10011	1950	7	edges	edge	NNS
10011	1950	8	well	well	RB
10011	1950	9	together	together	RB
10011	1950	10	.	.	.
10011	1951	1	Boil	boil	VB
10011	1951	2	some	some	DT
10011	1951	3	milk	milk	NN
10011	1951	4	,	,	,
10011	1951	5	seasoned	season	VBN
10011	1951	6	with	with	IN
10011	1951	7	a	a	DT
10011	1951	8	pinch	pinch	NN
10011	1951	9	of	of	IN
10011	1951	10	salt	salt	NN
10011	1951	11	and	and	CC
10011	1951	12	sugar	sugar	NN
10011	1951	13	to	to	TO
10011	1951	14	taste	taste	VB
10011	1951	15	.	.	.
10011	1952	1	Lay	Lay	NNP
10011	1952	2	in	in	IN
10011	1952	3	the	the	DT
10011	1952	4	dumplings	dumpling	NNS
10011	1952	5	and	and	CC
10011	1952	6	boil	boil	VB
10011	1952	7	until	until	IN
10011	1952	8	done	do	VBN
10011	1952	9	.	.	.
10011	1953	1	Serve	serve	VB
10011	1953	2	with	with	IN
10011	1953	3	the	the	DT
10011	1953	4	sauce	sauce	NN
10011	1953	5	.	.	.
10011	1954	1	15.--German	15.--german	CD
10011	1954	2	Stewed	stewed	JJ
10011	1954	3	Fish	Fish	NNP
10011	1954	4	.	.	.
10011	1955	1	Clean	clean	VB
10011	1955	2	the	the	DT
10011	1955	3	fish	fish	NN
10011	1955	4	.	.	.
10011	1956	1	Cut	cut	VB
10011	1956	2	into	into	IN
10011	1956	3	large	large	JJ
10011	1956	4	slices	slice	NNS
10011	1956	5	;	;	:
10011	1956	6	salt	salt	NN
10011	1956	7	well	well	RB
10011	1956	8	and	and	CC
10011	1956	9	sprinkle	sprinkle	VB
10011	1956	10	with	with	IN
10011	1956	11	black	black	JJ
10011	1956	12	pepper	pepper	NN
10011	1956	13	and	and	CC
10011	1956	14	let	let	VB
10011	1956	15	stew	stew	NN
10011	1956	16	with	with	IN
10011	1956	17	sliced	sliced	JJ
10011	1956	18	onion	onion	NN
10011	1956	19	,	,	,
10011	1956	20	some	some	DT
10011	1956	21	celery	celery	NN
10011	1956	22	and	and	CC
10011	1956	23	parsley	parsley	NN
10011	1956	24	.	.	.
10011	1957	1	Add	add	VB
10011	1957	2	a	a	DT
10011	1957	3	few	few	JJ
10011	1957	4	slices	slice	NNS
10011	1957	5	of	of	IN
10011	1957	6	lemon	lemon	NN
10011	1957	7	;	;	:
10011	1957	8	let	let	VB
10011	1957	9	cook	cook	VB
10011	1957	10	fifteen	fifteen	CD
10011	1957	11	minutes	minute	NNS
10011	1957	12	to	to	IN
10011	1957	13	the	the	DT
10011	1957	14	pound	pound	NN
10011	1957	15	;	;	:
10011	1957	16	then	then	RB
10011	1957	17	mix	mix	VB
10011	1957	18	1	1	CD
10011	1957	19	tablespoonful	tablespoonful	NN
10011	1957	20	of	of	IN
10011	1957	21	flour	flour	NN
10011	1957	22	with	with	IN
10011	1957	23	2	2	CD
10011	1957	24	tablespoonfuls	tablespoonful	NNS
10011	1957	25	of	of	IN
10011	1957	26	butter	butter	NN
10011	1957	27	;	;	:
10011	1957	28	add	add	VB
10011	1957	29	to	to	IN
10011	1957	30	the	the	DT
10011	1957	31	fish	fish	NN
10011	1957	32	.	.	.
10011	1958	1	Let	let	VB
10011	1958	2	cook	cook	VB
10011	1958	3	five	five	CD
10011	1958	4	minutes	minute	NNS
10011	1958	5	more	more	RBR
10011	1958	6	and	and	CC
10011	1958	7	serve	serve	VB
10011	1958	8	hot	hot	JJ
10011	1958	9	or	or	CC
10011	1958	10	cold	cold	JJ
10011	1958	11	.	.	.
10011	1959	1	16.--French	16.--french	CD
10011	1959	2	Stuffed	Stuffed	NNP
10011	1959	3	Partridge	Partridge	NNP
10011	1959	4	.	.	.
10011	1960	1	Clean	clean	JJ
10011	1960	2	,	,	,
10011	1960	3	singe	singe	VB
10011	1960	4	and	and	CC
10011	1960	5	draw	draw	VB
10011	1960	6	young	young	JJ
10011	1960	7	partridges	partridge	NNS
10011	1960	8	.	.	.
10011	1961	1	Season	season	NN
10011	1961	2	and	and	CC
10011	1961	3	stuff	stuff	NN
10011	1961	4	each	each	DT
10011	1961	5	bird	bird	NN
10011	1961	6	with	with	IN
10011	1961	7	chopped	chopped	JJ
10011	1961	8	oysters	oyster	NNS
10011	1961	9	well	well	RB
10011	1961	10	seasoned	seasoned	JJ
10011	1961	11	,	,	,
10011	1961	12	and	and	CC
10011	1961	13	sprinkle	sprinkle	VB
10011	1961	14	with	with	IN
10011	1961	15	parsley	parsley	NN
10011	1961	16	.	.	.
10011	1962	1	Put	put	VB
10011	1962	2	a	a	DT
10011	1962	3	small	small	JJ
10011	1962	4	piece	piece	NN
10011	1962	5	of	of	IN
10011	1962	6	butter	butter	NN
10011	1962	7	in	in	IN
10011	1962	8	each	each	DT
10011	1962	9	bird	bird	NN
10011	1962	10	;	;	:
10011	1962	11	place	place	VB
10011	1962	12	the	the	DT
10011	1962	13	birds	bird	NNS
10011	1962	14	in	in	IN
10011	1962	15	a	a	DT
10011	1962	16	baking	baking	NN
10011	1962	17	-	-	HYPH
10011	1962	18	pan	pan	NN
10011	1962	19	;	;	:
10011	1962	20	cover	cover	NN
10011	1962	21	with	with	IN
10011	1962	22	thin	thin	JJ
10011	1962	23	slices	slice	NNS
10011	1962	24	of	of	IN
10011	1962	25	bacon	bacon	NN
10011	1962	26	;	;	:
10011	1962	27	add	add	VB
10011	1962	28	a	a	DT
10011	1962	29	little	little	JJ
10011	1962	30	hot	hot	JJ
10011	1962	31	water	water	NN
10011	1962	32	and	and	CC
10011	1962	33	bake	bake	VB
10011	1962	34	in	in	RP
10011	1962	35	a	a	DT
10011	1962	36	hot	hot	JJ
10011	1962	37	oven	oven	NN
10011	1962	38	until	until	IN
10011	1962	39	done	do	VBN
10011	1962	40	.	.	.
10011	1963	1	Serve	serve	VB
10011	1963	2	with	with	IN
10011	1963	3	toast	toast	NN
10011	1963	4	.	.	.
10011	1964	1	17.--Russian	17.--russian	CD
10011	1964	2	Pickled	Pickled	NNP
10011	1964	3	Herring	Herring	NNP
10011	1964	4	.	.	.
10011	1965	1	Soak	soak	VB
10011	1965	2	1	1	CD
10011	1965	3	dozen	dozen	NN
10011	1965	4	herring	herre	VBG
10011	1965	5	over	over	IN
10011	1965	6	night	night	NN
10011	1965	7	in	in	IN
10011	1965	8	water	water	NN
10011	1965	9	;	;	:
10011	1965	10	then	then	RB
10011	1965	11	mash	mash	VB
10011	1965	12	the	the	DT
10011	1965	13	milch	milch	NN
10011	1965	14	and	and	CC
10011	1965	15	roes	roe	NNS
10011	1965	16	and	and	CC
10011	1965	17	mix	mix	VB
10011	1965	18	with	with	IN
10011	1965	19	4	4	CD
10011	1965	20	tablespoonfuls	tablespoonful	NNS
10011	1965	21	of	of	IN
10011	1965	22	brown	brown	JJ
10011	1965	23	sugar	sugar	NN
10011	1965	24	.	.	.
10011	1966	1	Put	put	VB
10011	1966	2	the	the	DT
10011	1966	3	herring	herring	NN
10011	1966	4	in	in	IN
10011	1966	5	a	a	DT
10011	1966	6	large	large	JJ
10011	1966	7	dish	dish	NN
10011	1966	8	with	with	IN
10011	1966	9	2	2	CD
10011	1966	10	large	large	JJ
10011	1966	11	onions	onion	NNS
10011	1966	12	sliced	slice	VBN
10011	1966	13	;	;	:
10011	1966	14	make	make	VB
10011	1966	15	alternate	alternate	JJ
10011	1966	16	layers	layer	NNS
10011	1966	17	of	of	IN
10011	1966	18	herring	herring	NN
10011	1966	19	,	,	,
10011	1966	20	onions	onion	NNS
10011	1966	21	and	and	CC
10011	1966	22	sliced	sliced	JJ
10011	1966	23	lemon	lemon	NN
10011	1966	24	,	,	,
10011	1966	25	8	8	CD
10011	1966	26	bay	bay	NN
10011	1966	27	-	-	HYPH
10011	1966	28	leaves	leave	NNS
10011	1966	29	,	,	,
10011	1966	30	a	a	DT
10011	1966	31	few	few	JJ
10011	1966	32	cloves	clove	NNS
10011	1966	33	,	,	,
10011	1966	34	whole	whole	JJ
10011	1966	35	peppers	pepper	NNS
10011	1966	36	and	and	CC
10011	1966	37	some	some	DT
10011	1966	38	mustard	mustard	NN
10011	1966	39	seed	seed	NN
10011	1966	40	.	.	.
10011	1967	1	Pour	pour	VB
10011	1967	2	over	over	IN
10011	1967	3	all	all	PDT
10011	1967	4	some	some	DT
10011	1967	5	vinegar	vinegar	NN
10011	1967	6	.	.	.
10011	1968	1	Ready	ready	JJ
10011	1968	2	to	to	TO
10011	1968	3	serve	serve	VB
10011	1968	4	in	in	IN
10011	1968	5	five	five	CD
10011	1968	6	hours	hour	NNS
10011	1968	7	.	.	.
10011	1969	1	Will	Will	MD
10011	1969	2	keep	keep	VB
10011	1969	3	for	for	IN
10011	1969	4	one	one	CD
10011	1969	5	week	week	NN
10011	1969	6	.	.	.
10011	1970	1	Serve	serve	VB
10011	1970	2	with	with	IN
10011	1970	3	boiled	boil	VBN
10011	1970	4	potatoes	potato	NNS
10011	1970	5	.	.	.
10011	1971	1	18.--Hungarian	18.--hungarian	CD
10011	1971	2	Duck	Duck	NNP
10011	1971	3	.	.	.
10011	1972	1	Season	season	NN
10011	1972	2	and	and	CC
10011	1972	3	roast	roast	VB
10011	1972	4	the	the	DT
10011	1972	5	duck	duck	NN
10011	1972	6	;	;	:
10011	1972	7	then	then	RB
10011	1972	8	cut	cut	VBD
10011	1972	9	into	into	IN
10011	1972	10	pieces	piece	NNS
10011	1972	11	for	for	IN
10011	1972	12	serving	serve	VBG
10011	1972	13	.	.	.
10011	1973	1	Chop	chop	VB
10011	1973	2	the	the	DT
10011	1973	3	giblets	giblet	NNS
10011	1973	4	;	;	:
10011	1973	5	add	add	VB
10011	1973	6	to	to	IN
10011	1973	7	the	the	DT
10011	1973	8	gravy	gravy	NN
10011	1973	9	in	in	IN
10011	1973	10	which	which	WDT
10011	1973	11	the	the	DT
10011	1973	12	duck	duck	NN
10011	1973	13	was	be	VBD
10011	1973	14	roasted	roast	VBN
10011	1973	15	,	,	,
10011	1973	16	with	with	IN
10011	1973	17	1	1	CD
10011	1973	18	glass	glass	NN
10011	1973	19	of	of	IN
10011	1973	20	red	red	JJ
10011	1973	21	wine	wine	NN
10011	1973	22	,	,	,
10011	1973	23	1/4	1/4	CD
10011	1973	24	teaspoonful	teaspoonful	JJ
10011	1973	25	of	of	IN
10011	1973	26	paprica	paprica	NNP
10011	1973	27	,	,	,
10011	1973	28	a	a	DT
10011	1973	29	pinch	pinch	NN
10011	1973	30	of	of	IN
10011	1973	31	cloves	clove	NNS
10011	1973	32	and	and	CC
10011	1973	33	the	the	DT
10011	1973	34	juice	juice	NN
10011	1973	35	of	of	IN
10011	1973	36	a	a	DT
10011	1973	37	lemon	lemon	NN
10011	1973	38	.	.	.
10011	1974	1	Let	let	VB
10011	1974	2	boil	boil	NN
10011	1974	3	;	;	:
10011	1974	4	add	add	VB
10011	1974	5	the	the	DT
10011	1974	6	sliced	sliced	JJ
10011	1974	7	duck	duck	NN
10011	1974	8	and	and	CC
10011	1974	9	let	let	VB
10011	1974	10	simmer	simmer	NN
10011	1974	11	until	until	IN
10011	1974	12	tender	tender	NN
10011	1974	13	.	.	.
10011	1975	1	Serve	serve	VB
10011	1975	2	hot	hot	JJ
10011	1975	3	;	;	:
10011	1975	4	garnish	garnish	VB
10011	1975	5	with	with	IN
10011	1975	6	fried	fried	JJ
10011	1975	7	croutons	crouton	NNS
10011	1975	8	.	.	.
10011	1976	1	19.--Venison	19.--venison	CD
10011	1976	2	a	a	FW
10011	1976	3	la	la	NNP
10011	1976	4	Parisienne	Parisienne	NNP
10011	1976	5	.	.	.
10011	1977	1	Cut	Cut	NNP
10011	1977	2	venison	venison	NN
10011	1977	3	into	into	IN
10011	1977	4	pieces	piece	NNS
10011	1977	5	.	.	.
10011	1978	1	Heat	heat	NN
10011	1978	2	2	2	CD
10011	1978	3	tablespoonfuls	tablespoonful	NNS
10011	1978	4	of	of	IN
10011	1978	5	butter	butter	NN
10011	1978	6	;	;	:
10011	1978	7	add	add	VB
10011	1978	8	1	1	CD
10011	1978	9	onion	onion	NN
10011	1978	10	,	,	,
10011	1978	11	1	1	CD
10011	1978	12	bay	bay	NN
10011	1978	13	-	-	HYPH
10011	1978	14	leaf	leaf	NN
10011	1978	15	,	,	,
10011	1978	16	2	2	CD
10011	1978	17	sprigs	sprig	NNS
10011	1978	18	of	of	IN
10011	1978	19	parsley	parsley	NN
10011	1978	20	,	,	,
10011	1978	21	and	and	CC
10011	1978	22	2	2	CD
10011	1978	23	of	of	IN
10011	1978	24	thyme	thyme	NNS
10011	1978	25	,	,	,
10011	1978	26	all	all	DT
10011	1978	27	chopped	chop	VBN
10011	1978	28	fine	fine	JJ
10011	1978	29	.	.	.
10011	1979	1	Add	add	VB
10011	1979	2	the	the	DT
10011	1979	3	venison	venison	NN
10011	1979	4	,	,	,
10011	1979	5	salt	salt	NN
10011	1979	6	and	and	CC
10011	1979	7	pepper	pepper	NN
10011	1979	8	.	.	.
10011	1980	1	Let	let	VB
10011	1980	2	all	all	DT
10011	1980	3	fry	fry	VB
10011	1980	4	a	a	DT
10011	1980	5	few	few	JJ
10011	1980	6	minutes	minute	NNS
10011	1980	7	;	;	:
10011	1980	8	then	then	RB
10011	1980	9	add	add	VB
10011	1980	10	1	1	CD
10011	1980	11	cup	cup	NN
10011	1980	12	of	of	IN
10011	1980	13	consommé	consommé	NN
10011	1980	14	and	and	CC
10011	1980	15	let	let	VBD
10011	1980	16	simmer	simmer	NN
10011	1980	17	until	until	IN
10011	1980	18	tender	tender	NN
10011	1980	19	.	.	.
10011	1981	1	Add	add	VB
10011	1981	2	1/2	1/2	CD
10011	1981	3	glass	glass	NN
10011	1981	4	of	of	IN
10011	1981	5	sherry	sherry	NN
10011	1981	6	and	and	CC
10011	1981	7	1/2	1/2	CD
10011	1981	8	can	can	MD
10011	1981	9	of	of	IN
10011	1981	10	chopped	chop	VBN
10011	1981	11	mushrooms	mushroom	NNS
10011	1981	12	.	.	.
10011	1982	1	Let	let	VB
10011	1982	2	all	all	DT
10011	1982	3	get	get	VB
10011	1982	4	very	very	RB
10011	1982	5	hot	hot	JJ
10011	1982	6	and	and	CC
10011	1982	7	serve	serve	VB
10011	1982	8	with	with	IN
10011	1982	9	toasted	toasted	JJ
10011	1982	10	croutons	crouton	NNS
10011	1982	11	.	.	.
10011	1983	1	20.--Jewish	20.--jewish	CD
10011	1983	2	Boiled	boiled	JJ
10011	1983	3	Fish	Fish	NNP
10011	1983	4	.	.	.
10011	1984	1	Clean	clean	JJ
10011	1984	2	and	and	CC
10011	1984	3	season	season	VB
10011	1984	4	a	a	DT
10011	1984	5	large	large	JJ
10011	1984	6	fish	fish	NN
10011	1984	7	with	with	IN
10011	1984	8	salt	salt	NN
10011	1984	9	and	and	CC
10011	1984	10	pepper	pepper	NN
10011	1984	11	and	and	CC
10011	1984	12	let	let	VB
10011	1984	13	cook	cook	NN
10011	1984	14	with	with	IN
10011	1984	15	1	1	CD
10011	1984	16	cup	cup	NN
10011	1984	17	of	of	IN
10011	1984	18	vinegar	vinegar	NN
10011	1984	19	,	,	,
10011	1984	20	1	1	CD
10011	1984	21	large	large	JJ
10011	1984	22	onion	onion	NN
10011	1984	23	,	,	,
10011	1984	24	2	2	CD
10011	1984	25	sprigs	sprig	NNS
10011	1984	26	of	of	IN
10011	1984	27	parsley	parsley	NN
10011	1984	28	and	and	CC
10011	1984	29	2	2	CD
10011	1984	30	of	of	IN
10011	1984	31	thyme	thyme	NNS
10011	1984	32	,	,	,
10011	1984	33	1	1	CD
10011	1984	34	tablespoonful	tablespoonful	NN
10011	1984	35	of	of	IN
10011	1984	36	butter	butter	NN
10011	1984	37	,	,	,
10011	1984	38	1/2	1/2	CD
10011	1984	39	cup	cup	NN
10011	1984	40	of	of	IN
10011	1984	41	raisins	raisin	NNS
10011	1984	42	,	,	,
10011	1984	43	a	a	DT
10011	1984	44	few	few	JJ
10011	1984	45	cloves	clove	NNS
10011	1984	46	,	,	,
10011	1984	47	1	1	CD
10011	1984	48	lemon	lemon	NN
10011	1984	49	sliced	slice	VBN
10011	1984	50	and	and	CC
10011	1984	51	1	1	CD
10011	1984	52	teaspoonful	teaspoonful	JJ
10011	1984	53	of	of	IN
10011	1984	54	prepared	prepared	JJ
10011	1984	55	mustard	mustard	NN
10011	1984	56	.	.	.
10011	1985	1	Let	let	VB
10011	1985	2	cook	cook	NN
10011	1985	3	until	until	IN
10011	1985	4	done	do	VBN
10011	1985	5	.	.	.
10011	1986	1	Remove	remove	VB
10011	1986	2	the	the	DT
10011	1986	3	fish	fish	NN
10011	1986	4	;	;	:
10011	1986	5	add	add	VB
10011	1986	6	2	2	CD
10011	1986	7	large	large	JJ
10011	1986	8	pickles	pickle	NNS
10011	1986	9	chopped	chop	VBN
10011	1986	10	and	and	CC
10011	1986	11	1/4	1/4	CD
10011	1986	12	cup	cup	NN
10011	1986	13	of	of	IN
10011	1986	14	sugar	sugar	NN
10011	1986	15	,	,	,
10011	1986	16	and	and	CC
10011	1986	17	thicken	thicken	NN
10011	1986	18	with	with	IN
10011	1986	19	the	the	DT
10011	1986	20	yolks	yolk	NNS
10011	1986	21	of	of	IN
10011	1986	22	2	2	CD
10011	1986	23	eggs	egg	NNS
10011	1986	24	well	well	RB
10011	1986	25	beaten	beat	VBN
10011	1986	26	.	.	.
10011	1987	1	Serve	serve	VB
10011	1987	2	hot	hot	JJ
10011	1987	3	or	or	CC
10011	1987	4	cold	cold	JJ
10011	1987	5	,	,	,
10011	1987	6	garnished	garnish	VBN
10011	1987	7	with	with	IN
10011	1987	8	parsley	parsley	NN
10011	1987	9	.	.	.
10011	1988	1	21.--English	21.--english	CD
10011	1988	2	Stuffed	Stuffed	NNP
10011	1988	3	Duck	Duck	NNP
10011	1988	4	.	.	.
10011	1989	1	Clean	clean	JJ
10011	1989	2	and	and	CC
10011	1989	3	season	season	VB
10011	1989	4	the	the	DT
10011	1989	5	duck	duck	NN
10011	1989	6	;	;	:
10011	1989	7	then	then	RB
10011	1989	8	chop	chop	VB
10011	1989	9	the	the	DT
10011	1989	10	giblets	giblet	NNS
10011	1989	11	.	.	.
10011	1990	1	Add	add	NN
10011	1990	2	1	1	CD
10011	1990	3	onion	onion	NN
10011	1990	4	,	,	,
10011	1990	5	some	some	DT
10011	1990	6	celery	celery	NN
10011	1990	7	and	and	CC
10011	1990	8	parsley	parsley	NN
10011	1990	9	.	.	.
10011	1991	1	Mix	mix	VB
10011	1991	2	with	with	IN
10011	1991	3	1	1	CD
10011	1991	4	cup	cup	NN
10011	1991	5	of	of	IN
10011	1991	6	bread	bread	NN
10011	1991	7	-	-	HYPH
10011	1991	8	crumbs	crumb	NNS
10011	1991	9	and	and	CC
10011	1991	10	a	a	DT
10011	1991	11	beaten	beat	VBN
10011	1991	12	egg	egg	NN
10011	1991	13	.	.	.
10011	1992	1	Season	season	NN
10011	1992	2	this	this	DT
10011	1992	3	highly	highly	RB
10011	1992	4	and	and	CC
10011	1992	5	fill	fill	VB
10011	1992	6	the	the	DT
10011	1992	7	duck	duck	NN
10011	1992	8	.	.	.
10011	1993	1	Put	put	VB
10011	1993	2	in	in	IN
10011	1993	3	the	the	DT
10011	1993	4	dripping	dripping	JJ
10011	1993	5	-	-	HYPH
10011	1993	6	pan	pan	NN
10011	1993	7	with	with	IN
10011	1993	8	some	some	DT
10011	1993	9	hot	hot	JJ
10011	1993	10	water	water	NN
10011	1993	11	,	,	,
10011	1993	12	1/2	1/2	CD
10011	1993	13	glass	glass	NN
10011	1993	14	of	of	IN
10011	1993	15	sherry	sherry	NN
10011	1993	16	and	and	CC
10011	1993	17	a	a	DT
10011	1993	18	lump	lump	NN
10011	1993	19	of	of	IN
10011	1993	20	butter	butter	NN
10011	1993	21	.	.	.
10011	1994	1	Sprinkle	sprinkle	VB
10011	1994	2	with	with	IN
10011	1994	3	flour	flour	NN
10011	1994	4	;	;	:
10011	1994	5	bake	bake	NN
10011	1994	6	until	until	IN
10011	1994	7	done	do	VBN
10011	1994	8	.	.	.
10011	1995	1	Serve	serve	VB
10011	1995	2	with	with	IN
10011	1995	3	apple	apple	NN
10011	1995	4	-	-	HYPH
10011	1995	5	sauce	sauce	NN
10011	1995	6	.	.	.
10011	1996	1	22.--French	22.--french	CD
10011	1996	2	Stewed	stewed	JJ
10011	1996	3	Rabbits	rabbit	NNS
10011	1996	4	.	.	.
10011	1997	1	Skin	skin	NN
10011	1997	2	and	and	CC
10011	1997	3	clean	clean	VB
10011	1997	4	the	the	DT
10011	1997	5	rabbits	rabbit	NNS
10011	1997	6	;	;	,
10011	1997	7	cut	cut	VBN
10011	1997	8	into	into	IN
10011	1997	9	pieces	piece	NNS
10011	1997	10	at	at	IN
10011	1997	11	the	the	DT
10011	1997	12	joints	joint	NNS
10011	1997	13	;	;	:
10011	1997	14	season	season	NN
10011	1997	15	well	well	RB
10011	1997	16	.	.	.
10011	1998	1	Heat	heat	NN
10011	1998	2	2	2	CD
10011	1998	3	tablespoonfuls	tablespoonful	NNS
10011	1998	4	of	of	IN
10011	1998	5	drippings	dripping	NNS
10011	1998	6	in	in	IN
10011	1998	7	a	a	DT
10011	1998	8	stew	stew	NN
10011	1998	9	-	-	HYPH
10011	1998	10	pan	pan	NN
10011	1998	11	;	;	:
10011	1998	12	add	add	VB
10011	1998	13	the	the	DT
10011	1998	14	rabbits	rabbit	NNS
10011	1998	15	,	,	,
10011	1998	16	1	1	CD
10011	1998	17	onion	onion	NN
10011	1998	18	and	and	CC
10011	1998	19	2	2	CD
10011	1998	20	cloves	clove	NNS
10011	1998	21	of	of	IN
10011	1998	22	garlic	garlic	NN
10011	1998	23	sliced	slice	VBD
10011	1998	24	fine	fine	JJ
10011	1998	25	,	,	,
10011	1998	26	1	1	CD
10011	1998	27	bay	bay	NN
10011	1998	28	-	-	HYPH
10011	1998	29	leaf	leaf	NN
10011	1998	30	,	,	,
10011	1998	31	2	2	CD
10011	1998	32	sprigs	sprig	NNS
10011	1998	33	of	of	IN
10011	1998	34	parsley	parsley	NN
10011	1998	35	and	and	CC
10011	1998	36	thyme	thyme	NNS
10011	1998	37	.	.	.
10011	1999	1	Let	let	VB
10011	1999	2	all	all	DT
10011	1999	3	brown	brown	VB
10011	1999	4	a	a	DT
10011	1999	5	few	few	JJ
10011	1999	6	minutes	minute	NNS
10011	1999	7	;	;	:
10011	1999	8	then	then	RB
10011	1999	9	add	add	VB
10011	1999	10	1	1	CD
10011	1999	11	cup	cup	NN
10011	1999	12	of	of	IN
10011	1999	13	hot	hot	JJ
10011	1999	14	water	water	NN
10011	1999	15	and	and	CC
10011	1999	16	cook	cook	VB
10011	1999	17	slowly	slowly	RB
10011	1999	18	until	until	IN
10011	1999	19	tender	tender	NN
10011	1999	20	.	.	.
10011	2000	1	Thicken	Thicken	NNP
10011	2000	2	the	the	DT
10011	2000	3	sauce	sauce	NN
10011	2000	4	with	with	IN
10011	2000	5	flour	flour	NN
10011	2000	6	and	and	CC
10011	2000	7	butter	butter	NN
10011	2000	8	;	;	:
10011	2000	9	add	add	VB
10011	2000	10	a	a	DT
10011	2000	11	glass	glass	NN
10011	2000	12	of	of	IN
10011	2000	13	claret	claret	NN
10011	2000	14	;	;	:
10011	2000	15	boil	boil	VB
10011	2000	16	up	up	RP
10011	2000	17	and	and	CC
10011	2000	18	serve	serve	VB
10011	2000	19	.	.	.
10011	2001	1	23.--Italian	23.--italian	CD
10011	2001	2	Salad	Salad	NNP
10011	2001	3	.	.	.
10011	2002	1	Cut	cut	NN
10011	2002	2	1	1	CD
10011	2002	3	pound	pound	NN
10011	2002	4	of	of	IN
10011	2002	5	cooked	cooked	JJ
10011	2002	6	veal	veal	NN
10011	2002	7	in	in	IN
10011	2002	8	very	very	RB
10011	2002	9	small	small	JJ
10011	2002	10	pieces	piece	NNS
10011	2002	11	;	;	:
10011	2002	12	add	add	VB
10011	2002	13	1	1	CD
10011	2002	14	herring	herring	NN
10011	2002	15	that	that	WDT
10011	2002	16	has	have	VBZ
10011	2002	17	been	be	VBN
10011	2002	18	soaked	soak	VBN
10011	2002	19	in	in	IN
10011	2002	20	milk	milk	NN
10011	2002	21	,	,	,
10011	2002	22	3	3	CD
10011	2002	23	cooked	cooked	JJ
10011	2002	24	potatoes	potato	NNS
10011	2002	25	,	,	,
10011	2002	26	2	2	CD
10011	2002	27	pickles	pickle	NNS
10011	2002	28	,	,	,
10011	2002	29	3	3	CD
10011	2002	30	boiled	boil	VBN
10011	2002	31	beets	beet	NNS
10011	2002	32	,	,	,
10011	2002	33	3	3	CD
10011	2002	34	apples	apple	NNS
10011	2002	35	,	,	,
10011	2002	36	2	2	CD
10011	2002	37	stalks	stalk	NNS
10011	2002	38	of	of	IN
10011	2002	39	celery	celery	NN
10011	2002	40	,	,	,
10011	2002	41	1	1	CD
10011	2002	42	cooked	cooked	JJ
10011	2002	43	carrot	carrot	NNP
10011	2002	44	.	.	.
10011	2003	1	Pour	pour	VB
10011	2003	2	over	over	IN
10011	2003	3	a	a	DT
10011	2003	4	mayonnaise	mayonnaise	NN
10011	2003	5	dressing	dressing	NN
10011	2003	6	and	and	CC
10011	2003	7	garnish	garnish	VB
10011	2003	8	with	with	IN
10011	2003	9	sliced	slice	VBN
10011	2003	10	hard	hard	RB
10011	2003	11	-	-	HYPH
10011	2003	12	boiled	boil	VBN
10011	2003	13	eggs	egg	NNS
10011	2003	14	,	,	,
10011	2003	15	olives	olive	NNS
10011	2003	16	and	and	CC
10011	2003	17	capers	caper	NNS
10011	2003	18	.	.	.
10011	2004	1	24.--Hungarian	24.--hungarian	CD
10011	2004	2	Stewed	Stewed	NNP
10011	2004	3	Pigeons	Pigeons	NNPS
10011	2004	4	.	.	.
10011	2005	1	Season	season	VB
10011	2005	2	the	the	DT
10011	2005	3	pigeons	pigeon	NNS
10011	2005	4	and	and	CC
10011	2005	5	stuff	stuff	NN
10011	2005	6	with	with	IN
10011	2005	7	chopped	chopped	JJ
10011	2005	8	chicken	chicken	NN
10011	2005	9	.	.	.
10011	2006	1	Let	let	VB
10011	2006	2	stew	stew	NN
10011	2006	3	slowly	slowly	RB
10011	2006	4	with	with	IN
10011	2006	5	chopped	chop	VBN
10011	2006	6	onions	onion	NNS
10011	2006	7	,	,	,
10011	2006	8	chives	chive	NNS
10011	2006	9	,	,	,
10011	2006	10	celery	celery	NN
10011	2006	11	and	and	CC
10011	2006	12	parsley	parsley	NN
10011	2006	13	;	;	:
10011	2006	14	add	add	VB
10011	2006	15	salt	salt	NN
10011	2006	16	and	and	CC
10011	2006	17	paprica	paprica	NNP
10011	2006	18	to	to	TO
10011	2006	19	taste	taste	VB
10011	2006	20	.	.	.
10011	2007	1	Cook	cook	VB
10011	2007	2	until	until	IN
10011	2007	3	tender	tender	NN
10011	2007	4	.	.	.
10011	2008	1	Serve	serve	VB
10011	2008	2	hot	hot	JJ
10011	2008	3	with	with	IN
10011	2008	4	beet	beet	NN
10011	2008	5	salad	salad	NN
10011	2008	6	.	.	.
10011	2009	1	25.--Vienna	25.--vienna	CD
10011	2009	2	Baked	Baked	NNP
10011	2009	3	Goose	Goose	NNP
10011	2009	4	Breast	Breast	NNP
10011	2009	5	.	.	.
10011	2010	1	Take	take	VB
10011	2010	2	the	the	DT
10011	2010	3	breast	breast	NN
10011	2010	4	of	of	IN
10011	2010	5	the	the	DT
10011	2010	6	goose	goose	NN
10011	2010	7	and	and	CC
10011	2010	8	cut	cut	VBD
10011	2010	9	the	the	DT
10011	2010	10	meat	meat	NN
10011	2010	11	from	from	IN
10011	2010	12	the	the	DT
10011	2010	13	bone	bone	NN
10011	2010	14	;	;	:
10011	2010	15	chop	chop	VB
10011	2010	16	fine	fine	RB
10011	2010	17	with	with	IN
10011	2010	18	some	some	DT
10011	2010	19	onion	onion	NN
10011	2010	20	,	,	,
10011	2010	21	1	1	CD
10011	2010	22	clove	clove	NN
10011	2010	23	of	of	IN
10011	2010	24	garlic	garlic	NNP
10011	2010	25	,	,	,
10011	2010	26	parsley	parsley	NN
10011	2010	27	and	and	CC
10011	2010	28	a	a	DT
10011	2010	29	little	little	JJ
10011	2010	30	thyme	thyme	NNS
10011	2010	31	,	,	,
10011	2010	32	salt	salt	NN
10011	2010	33	,	,	,
10011	2010	34	black	black	JJ
10011	2010	35	pepper	pepper	NN
10011	2010	36	and	and	CC
10011	2010	37	paprica	paprica	NN
10011	2010	38	.	.	.
10011	2011	1	Mix	mix	VB
10011	2011	2	with	with	IN
10011	2011	3	2	2	CD
10011	2011	4	eggs	egg	NNS
10011	2011	5	and	and	CC
10011	2011	6	fine	fine	JJ
10011	2011	7	bread	bread	NN
10011	2011	8	-	-	HYPH
10011	2011	9	crumbs	crumb	NNS
10011	2011	10	.	.	.
10011	2012	1	Put	put	VB
10011	2012	2	the	the	DT
10011	2012	3	chopped	chopped	JJ
10011	2012	4	breast	breast	NN
10011	2012	5	mixture	mixture	NN
10011	2012	6	back	back	RB
10011	2012	7	on	on	IN
10011	2012	8	the	the	DT
10011	2012	9	bone	bone	NN
10011	2012	10	.	.	.
10011	2013	1	Place	place	NN
10011	2013	2	in	in	IN
10011	2013	3	a	a	DT
10011	2013	4	baking	baking	NN
10011	2013	5	-	-	HYPH
10011	2013	6	dish	dish	NN
10011	2013	7	;	;	:
10011	2013	8	pour	pour	VB
10011	2013	9	over	over	IN
10011	2013	10	some	some	DT
10011	2013	11	dripping	dripping	JJ
10011	2013	12	;	;	:
10011	2013	13	sprinkle	sprinkle	VB
10011	2013	14	with	with	IN
10011	2013	15	flour	flour	NN
10011	2013	16	and	and	CC
10011	2013	17	bake	bake	NN
10011	2013	18	until	until	IN
10011	2013	19	brown	brown	NNP
10011	2013	20	.	.	.
10011	2014	1	Serve	serve	VB
10011	2014	2	with	with	IN
10011	2014	3	sour	sour	JJ
10011	2014	4	apple	apple	NN
10011	2014	5	compote	compote	NN
10011	2014	6	.	.	.
10011	2015	1	26.--Italian	26.--italian	CD
10011	2015	2	Veal	Veal	NNP
10011	2015	3	and	and	CC
10011	2015	4	Macaroni	Macaroni	NNP
10011	2015	5	.	.	.
10011	2016	1	Season	season	NN
10011	2016	2	tender	tender	NN
10011	2016	3	veal	veal	NN
10011	2016	4	cutlets	cutlet	VBZ
10011	2016	5	with	with	IN
10011	2016	6	salt	salt	NN
10011	2016	7	and	and	CC
10011	2016	8	red	red	JJ
10011	2016	9	pepper	pepper	NN
10011	2016	10	and	and	CC
10011	2016	11	sauté	sauté	NN
10011	2016	12	in	in	IN
10011	2016	13	hot	hot	JJ
10011	2016	14	olive	olive	JJ
10011	2016	15	-	-	HYPH
10011	2016	16	oil	oil	NN
10011	2016	17	;	;	:
10011	2016	18	then	then	RB
10011	2016	19	cover	cover	NN
10011	2016	20	and	and	CC
10011	2016	21	simmer	simmer	NN
10011	2016	22	until	until	IN
10011	2016	23	tender	tender	NN
10011	2016	24	.	.	.
10011	2017	1	Boil	Boil	NNP
10011	2017	2	macaroni	macaroni	NN
10011	2017	3	until	until	IN
10011	2017	4	tender	tender	NN
10011	2017	5	;	;	:
10011	2017	6	drain	drain	NN
10011	2017	7	.	.	.
10011	2018	1	Add	add	VB
10011	2018	2	the	the	DT
10011	2018	3	macaroni	macaroni	NN
10011	2018	4	to	to	IN
10011	2018	5	the	the	DT
10011	2018	6	veal	veal	NN
10011	2018	7	with	with	IN
10011	2018	8	1	1	CD
10011	2018	9	cup	cup	NN
10011	2018	10	of	of	IN
10011	2018	11	stock	stock	NN
10011	2018	12	,	,	,
10011	2018	13	and	and	CC
10011	2018	14	3	3	CD
10011	2018	15	tablespoonfuls	tablespoonful	NNS
10011	2018	16	of	of	IN
10011	2018	17	chopped	chopped	JJ
10011	2018	18	cheese	cheese	NN
10011	2018	19	.	.	.
10011	2019	1	Let	let	VB
10011	2019	2	all	all	DT
10011	2019	3	simmer	simmer	JJ
10011	2019	4	ten	ten	CD
10011	2019	5	minutes	minute	NNS
10011	2019	6	.	.	.
10011	2020	1	Put	put	VB
10011	2020	2	on	on	RP
10011	2020	3	a	a	DT
10011	2020	4	platter	platter	NN
10011	2020	5	and	and	CC
10011	2020	6	cover	cover	VB
10011	2020	7	with	with	IN
10011	2020	8	bread	bread	NN
10011	2020	9	-	-	HYPH
10011	2020	10	crumbs	crumb	NNS
10011	2020	11	fried	fry	VBN
10011	2020	12	in	in	IN
10011	2020	13	butter	butter	NN
10011	2020	14	.	.	.
10011	2021	1	Serve	serve	VB
10011	2021	2	hot	hot	JJ
10011	2021	3	.	.	.
10011	2022	1	27.--French	27.--french	CD
10011	2022	2	Squirrel	Squirrel	NNP
10011	2022	3	Fricassee	Fricassee	NNP
10011	2022	4	.	.	.
10011	2023	1	Cut	cut	VB
10011	2023	2	the	the	DT
10011	2023	3	squirrels	squirrel	NNS
10011	2023	4	into	into	IN
10011	2023	5	pieces	piece	NNS
10011	2023	6	at	at	IN
10011	2023	7	the	the	DT
10011	2023	8	joints	joint	NNS
10011	2023	9	;	;	:
10011	2023	10	sprinkle	sprinkle	VB
10011	2023	11	well	well	RB
10011	2023	12	with	with	IN
10011	2023	13	salt	salt	NN
10011	2023	14	;	;	:
10011	2023	15	let	let	VB
10011	2023	16	lay	lay	VB
10011	2023	17	one	one	CD
10011	2023	18	hour	hour	NN
10011	2023	19	;	;	:
10011	2023	20	then	then	RB
10011	2023	21	sprinkle	sprinkle	VB
10011	2023	22	with	with	IN
10011	2023	23	pepper	pepper	NN
10011	2023	24	and	and	CC
10011	2023	25	lemon	lemon	NN
10011	2023	26	-	-	HYPH
10011	2023	27	juice	juice	NN
10011	2023	28	.	.	.
10011	2024	1	Put	put	VB
10011	2024	2	2	2	CD
10011	2024	3	large	large	JJ
10011	2024	4	tablespoonfuls	tablespoonful	NNS
10011	2024	5	of	of	IN
10011	2024	6	dripping	drip	VBG
10011	2024	7	in	in	IN
10011	2024	8	a	a	DT
10011	2024	9	pan	pan	NN
10011	2024	10	;	;	:
10011	2024	11	when	when	WRB
10011	2024	12	hot	hot	JJ
10011	2024	13	,	,	,
10011	2024	14	lay	lie	VBD
10011	2024	15	in	in	IN
10011	2024	16	a	a	DT
10011	2024	17	squirrel	squirrel	NN
10011	2024	18	with	with	IN
10011	2024	19	1	1	CD
10011	2024	20	sliced	sliced	JJ
10011	2024	21	onion	onion	NN
10011	2024	22	;	;	:
10011	2024	23	cover	cover	VB
10011	2024	24	and	and	CC
10011	2024	25	let	let	VB
10011	2024	26	brown	brown	JJ
10011	2024	27	.	.	.
10011	2025	1	Then	then	RB
10011	2025	2	add	add	VB
10011	2025	3	1	1	CD
10011	2025	4	cup	cup	NN
10011	2025	5	of	of	IN
10011	2025	6	tomato	tomato	NN
10011	2025	7	-	-	HYPH
10011	2025	8	sauce	sauce	NN
10011	2025	9	,	,	,
10011	2025	10	some	some	DT
10011	2025	11	celery	celery	JJ
10011	2025	12	seed	seed	NN
10011	2025	13	and	and	CC
10011	2025	14	chopped	chop	VBD
10011	2025	15	parsley	parsley	NN
10011	2025	16	and	and	CC
10011	2025	17	1	1	CD
10011	2025	18	cup	cup	NN
10011	2025	19	of	of	IN
10011	2025	20	hot	hot	JJ
10011	2025	21	water	water	NN
10011	2025	22	.	.	.
10011	2026	1	Let	let	VB
10011	2026	2	simmer	simmer	NN
10011	2026	3	until	until	IN
10011	2026	4	tender	tender	NN
10011	2026	5	.	.	.
10011	2027	1	Add	add	VB
10011	2027	2	1/2	1/2	CD
10011	2027	3	glass	glass	NN
10011	2027	4	of	of	IN
10011	2027	5	sherry	sherry	NN
10011	2027	6	wine	wine	NN
10011	2027	7	.	.	.
10011	2028	1	Let	let	VB
10011	2028	2	get	get	VB
10011	2028	3	very	very	RB
10011	2028	4	hot	hot	JJ
10011	2028	5	and	and	CC
10011	2028	6	serve	serve	VB
10011	2028	7	with	with	IN
10011	2028	8	French	french	JJ
10011	2028	9	peas	pea	NNS
10011	2028	10	.	.	.
10011	2029	1	28.--Irish	28.--irish	CD
10011	2029	2	Mutton	Mutton	NNP
10011	2029	3	Stew	Stew	NNP
10011	2029	4	.	.	.
10011	2030	1	Season	season	NN
10011	2030	2	mutton	mutton	NN
10011	2030	3	chops	chop	VBZ
10011	2030	4	with	with	IN
10011	2030	5	salt	salt	NN
10011	2030	6	and	and	CC
10011	2030	7	pepper	pepper	NN
10011	2030	8	;	;	:
10011	2030	9	put	put	VB
10011	2030	10	a	a	DT
10011	2030	11	tablespoonful	tablespoonful	NN
10011	2030	12	of	of	IN
10011	2030	13	hot	hot	JJ
10011	2030	14	drippings	dripping	NNS
10011	2030	15	in	in	IN
10011	2030	16	a	a	DT
10011	2030	17	saucepan	saucepan	NN
10011	2030	18	;	;	:
10011	2030	19	add	add	VB
10011	2030	20	the	the	DT
10011	2030	21	chops	chop	NNS
10011	2030	22	,	,	,
10011	2030	23	some	some	DT
10011	2030	24	sliced	slice	VBN
10011	2030	25	turnips	turnip	NNS
10011	2030	26	,	,	,
10011	2030	27	potatoes	potato	NNS
10011	2030	28	and	and	CC
10011	2030	29	onions	onion	NNS
10011	2030	30	,	,	,
10011	2030	31	salt	salt	NN
10011	2030	32	and	and	CC
10011	2030	33	pepper	pepper	NN
10011	2030	34	.	.	.
10011	2031	1	Then	then	RB
10011	2031	2	cover	cover	VB
10011	2031	3	with	with	IN
10011	2031	4	water	water	NN
10011	2031	5	and	and	CC
10011	2031	6	cook	cook	VB
10011	2031	7	slowly	slowly	RB
10011	2031	8	until	until	IN
10011	2031	9	tender	tender	NN
10011	2031	10	.	.	.
10011	2032	1	Thicken	Thicken	NNP
10011	2032	2	the	the	DT
10011	2032	3	sauce	sauce	NN
10011	2032	4	with	with	IN
10011	2032	5	a	a	DT
10011	2032	6	little	little	JJ
10011	2032	7	flour	flour	NN
10011	2032	8	mixed	mix	VBN
10011	2032	9	with	with	IN
10011	2032	10	1/2	1/2	CD
10011	2032	11	cup	cup	NN
10011	2032	12	of	of	IN
10011	2032	13	milk	milk	NN
10011	2032	14	.	.	.
10011	2033	1	Season	season	NN
10011	2033	2	to	to	TO
10011	2033	3	taste	taste	VB
10011	2033	4	and	and	CC
10011	2033	5	serve	serve	VB
10011	2033	6	very	very	RB
10011	2033	7	hot	hot	JJ
10011	2033	8	.	.	.
10011	2034	1	29.--German	29.--german	CD
10011	2034	2	Bread	Bread	NNP
10011	2034	3	Pudding	Pudding	NNP
10011	2034	4	.	.	.
10011	2035	1	Crumb	crumb	VB
10011	2035	2	a	a	DT
10011	2035	3	stale	stale	JJ
10011	2035	4	loaf	loaf	NN
10011	2035	5	of	of	IN
10011	2035	6	bread	bread	NN
10011	2035	7	to	to	TO
10011	2035	8	make	make	VB
10011	2035	9	2	2	CD
10011	2035	10	cupfuls	cupful	NNS
10011	2035	11	and	and	CC
10011	2035	12	soak	soak	VB
10011	2035	13	in	in	IN
10011	2035	14	1	1	CD
10011	2035	15	quart	quart	NN
10011	2035	16	of	of	IN
10011	2035	17	milk	milk	NN
10011	2035	18	.	.	.
10011	2036	1	Beat	beat	VB
10011	2036	2	the	the	DT
10011	2036	3	yolks	yolk	NNS
10011	2036	4	of	of	IN
10011	2036	5	4	4	CD
10011	2036	6	eggs	egg	NNS
10011	2036	7	with	with	IN
10011	2036	8	1	1	CD
10011	2036	9	cup	cup	NN
10011	2036	10	of	of	IN
10011	2036	11	powdered	powdered	JJ
10011	2036	12	sugar	sugar	NN
10011	2036	13	;	;	:
10011	2036	14	add	add	VB
10011	2036	15	the	the	DT
10011	2036	16	bread	bread	NN
10011	2036	17	,	,	,
10011	2036	18	a	a	DT
10011	2036	19	small	small	JJ
10011	2036	20	cup	cup	NN
10011	2036	21	of	of	IN
10011	2036	22	raisins	raisin	NNS
10011	2036	23	and	and	CC
10011	2036	24	the	the	DT
10011	2036	25	grated	grate	VBN
10011	2036	26	peel	peel	NN
10011	2036	27	of	of	IN
10011	2036	28	a	a	DT
10011	2036	29	lemon	lemon	NN
10011	2036	30	.	.	.
10011	2037	1	Mix	mix	VB
10011	2037	2	all	all	RB
10011	2037	3	well	well	RB
10011	2037	4	.	.	.
10011	2038	1	Put	put	VB
10011	2038	2	in	in	RP
10011	2038	3	a	a	DT
10011	2038	4	well	well	RB
10011	2038	5	-	-	HYPH
10011	2038	6	buttered	butter	VBN
10011	2038	7	pudding	pudding	NN
10011	2038	8	-	-	HYPH
10011	2038	9	dish	dish	NN
10011	2038	10	and	and	CC
10011	2038	11	bake	bake	NN
10011	2038	12	until	until	IN
10011	2038	13	brown	brown	NNP
10011	2038	14	.	.	.
10011	2039	1	Beat	beat	VB
10011	2039	2	the	the	DT
10011	2039	3	whites	white	NNS
10011	2039	4	with	with	IN
10011	2039	5	a	a	DT
10011	2039	6	pinch	pinch	NN
10011	2039	7	of	of	IN
10011	2039	8	salt	salt	NN
10011	2039	9	,	,	,
10011	2039	10	sugar	sugar	NN
10011	2039	11	and	and	CC
10011	2039	12	a	a	DT
10011	2039	13	little	little	JJ
10011	2039	14	lemon	lemon	NN
10011	2039	15	-	-	HYPH
10011	2039	16	juice	juice	NN
10011	2039	17	spread	spread	NN
10011	2039	18	on	on	IN
10011	2039	19	the	the	DT
10011	2039	20	top	top	NN
10011	2039	21	.	.	.
10011	2040	1	Let	let	VB
10011	2040	2	get	get	VB
10011	2040	3	light	light	JJ
10011	2040	4	brown	brown	JJ
10011	2040	5	in	in	IN
10011	2040	6	the	the	DT
10011	2040	7	oven	oven	NN
10011	2040	8	.	.	.
10011	2041	1	Serve	serve	VB
10011	2041	2	with	with	IN
10011	2041	3	wine	wine	NN
10011	2041	4	sauce	sauce	NN
10011	2041	5	.	.	.
10011	2042	1	30.--Hungarian	30.--hungarian	CD
10011	2042	2	Spice	Spice	NNP
10011	2042	3	Cakes	Cakes	NNPS
10011	2042	4	.	.	.
10011	2043	1	Sift	Sift	NNP
10011	2043	2	1	1	CD
10011	2043	3	pound	pound	NN
10011	2043	4	of	of	IN
10011	2043	5	flour	flour	NN
10011	2043	6	;	;	:
10011	2043	7	beat	beat	VB
10011	2043	8	the	the	DT
10011	2043	9	yolks	yolk	NNS
10011	2043	10	of	of	IN
10011	2043	11	4	4	CD
10011	2043	12	eggs	egg	NNS
10011	2043	13	with	with	IN
10011	2043	14	1	1	CD
10011	2043	15	pound	pound	NN
10011	2043	16	of	of	IN
10011	2043	17	sugar	sugar	NN
10011	2043	18	;	;	:
10011	2043	19	add	add	VB
10011	2043	20	1/2	1/2	CD
10011	2043	21	ounce	ounce	NN
10011	2043	22	cinnamon	cinnamon	NN
10011	2043	23	,	,	,
10011	2043	24	1/2	1/2	CD
10011	2043	25	ounce	ounce	NN
10011	2043	26	of	of	IN
10011	2043	27	ginger	ginger	NN
10011	2043	28	,	,	,
10011	2043	29	1/4	1/4	CD
10011	2043	30	teaspoonful	teaspoonful	NN
10011	2043	31	of	of	IN
10011	2043	32	cloves	clove	NNS
10011	2043	33	,	,	,
10011	2043	34	some	some	DT
10011	2043	35	grated	grate	VBN
10011	2043	36	lemon	lemon	NN
10011	2043	37	peel	peel	NN
10011	2043	38	and	and	CC
10011	2043	39	a	a	DT
10011	2043	40	pinch	pinch	NN
10011	2043	41	of	of	IN
10011	2043	42	salt	salt	NN
10011	2043	43	.	.	.
10011	2044	1	Make	make	VB
10011	2044	2	all	all	DT
10011	2044	3	into	into	IN
10011	2044	4	a	a	DT
10011	2044	5	dough	dough	NN
10011	2044	6	and	and	CC
10011	2044	7	roll	roll	VB
10011	2044	8	into	into	IN
10011	2044	9	small	small	JJ
10011	2044	10	cakes	cake	NNS
10011	2044	11	about	about	IN
10011	2044	12	an	an	DT
10011	2044	13	inch	inch	NN
10011	2044	14	in	in	IN
10011	2044	15	diameter	diameter	NN
10011	2044	16	.	.	.
10011	2045	1	Put	put	VB
10011	2045	2	on	on	RP
10011	2045	3	well	well	RB
10011	2045	4	-	-	HYPH
10011	2045	5	buttered	butter	VBN
10011	2045	6	baking	baking	NN
10011	2045	7	-	-	HYPH
10011	2045	8	plates	plate	NNS
10011	2045	9	,	,	,
10011	2045	10	sprinkled	sprinkle	VBN
10011	2045	11	with	with	IN
10011	2045	12	flour	flour	NN
10011	2045	13	,	,	,
10011	2045	14	and	and	CC
10011	2045	15	bake	bake	VB
10011	2045	16	in	in	RP
10011	2045	17	a	a	DT
10011	2045	18	moderate	moderate	JJ
10011	2045	19	oven	oven	NN
10011	2045	20	until	until	IN
10011	2045	21	a	a	DT
10011	2045	22	rich	rich	JJ
10011	2045	23	brown	brown	NN
10011	2045	24	.	.	.
10011	2046	1	Serve	serve	VB
10011	2046	2	with	with	IN
10011	2046	3	wine	wine	NN
10011	2046	4	.	.	.
10011	2047	1	31.--French	31.--french	CD
10011	2047	2	Braised	Braised	NNP
10011	2047	3	Sweetbread	Sweetbread	NNP
10011	2047	4	.	.	.
10011	2048	1	Parboil	Parboil	NNP
10011	2048	2	the	the	DT
10011	2048	3	sweetbreads	sweetbread	NNS
10011	2048	4	;	;	:
10011	2048	5	drain	drain	VB
10011	2048	6	.	.	.
10011	2049	1	Put	put	VB
10011	2049	2	in	in	IN
10011	2049	3	the	the	DT
10011	2049	4	baking	baking	NN
10011	2049	5	-	-	HYPH
10011	2049	6	pan	pan	NN
10011	2049	7	with	with	IN
10011	2049	8	a	a	DT
10011	2049	9	piece	piece	NN
10011	2049	10	of	of	IN
10011	2049	11	salt	salt	NN
10011	2049	12	pork	pork	NN
10011	2049	13	,	,	,
10011	2049	14	1	1	CD
10011	2049	15	onion	onion	NN
10011	2049	16	,	,	,
10011	2049	17	1	1	CD
10011	2049	18	carrot	carrot	NNP
10011	2049	19	,	,	,
10011	2049	20	1	1	CD
10011	2049	21	bay	bay	NN
10011	2049	22	-	-	HYPH
10011	2049	23	leaf	leaf	NN
10011	2049	24	and	and	CC
10011	2049	25	a	a	DT
10011	2049	26	sprig	sprig	NN
10011	2049	27	of	of	IN
10011	2049	28	thyme	thyme	NNS
10011	2049	29	,	,	,
10011	2049	30	all	all	DT
10011	2049	31	cut	cut	VBN
10011	2049	32	fine	fine	JJ
10011	2049	33	.	.	.
10011	2050	1	Sprinkle	sprinkle	VB
10011	2050	2	with	with	IN
10011	2050	3	pepper	pepper	NN
10011	2050	4	,	,	,
10011	2050	5	dredge	dredge	NN
10011	2050	6	with	with	IN
10011	2050	7	flour	flour	NN
10011	2050	8	;	;	:
10011	2050	9	add	add	VB
10011	2050	10	1/2	1/2	CD
10011	2050	11	cup	cup	NN
10011	2050	12	of	of	IN
10011	2050	13	stock	stock	NN
10011	2050	14	.	.	.
10011	2051	1	Let	let	VB
10011	2051	2	cook	cook	NN
10011	2051	3	in	in	IN
10011	2051	4	the	the	DT
10011	2051	5	oven	oven	NN
10011	2051	6	until	until	IN
10011	2051	7	done	do	VBN
10011	2051	8	.	.	.
10011	2052	1	Serve	serve	VB
10011	2052	2	with	with	IN
10011	2052	3	mushrooms	mushroom	NNS
10011	2052	4	.	.	.