id	sid	tid	token	lemma	pos
12069	1	1	Proofreading	Proofreading	NNP
12069	1	2	Team	Team	NNP
12069	1	3	.	.	.
12069	2	1	JOE	JOE	NNP
12069	2	2	TILDEN	TILDEN	NNP
12069	2	3	'S	be	VBZ
12069	2	4	RECIPES	recipe	NNS
12069	2	5	FOR	for	IN
12069	2	6	EPICURES	EPICURES	NNP
12069	2	7	[	[	-LRB-
12069	2	8	Illustration	illustration	NN
12069	2	9	]	]	-RRB-
12069	2	10	1907	1907	CD
12069	2	11	Introductory	Introductory	NNP
12069	2	12	Note	Note	NNP
12069	2	13	*	*	NFP
12069	2	14	*	*	NFP
12069	2	15	*	*	NFP
12069	2	16	*	*	NFP
12069	2	17	*	*	NFP
12069	2	18	Major	Major	NNP
12069	2	19	Joseph	Joseph	NNP
12069	2	20	Tilden	Tilden	NNP
12069	2	21	was	be	VBD
12069	2	22	in	in	IN
12069	2	23	his	-PRON-	PRP$
12069	2	24	time	time	NN
12069	2	25	one	one	CD
12069	2	26	of	of	IN
12069	2	27	the	the	DT
12069	2	28	most	most	RBS
12069	2	29	famous	famous	JJ
12069	2	30	Bohemians	Bohemians	NNPS
12069	2	31	and	and	CC
12069	2	32	epicureans	epicureans	NNPS
12069	2	33	of	of	IN
12069	2	34	the	the	DT
12069	2	35	Pacific	Pacific	NNP
12069	2	36	Coast	Coast	NNP
12069	2	37	.	.	.
12069	3	1	Ever	ever	RB
12069	3	2	since	since	IN
12069	3	3	his	-PRON-	PRP$
12069	3	4	death	death	NN
12069	3	5	his	-PRON-	PRP$
12069	3	6	many	many	JJ
12069	3	7	friends	friend	NNS
12069	3	8	have	have	VBP
12069	3	9	been	be	VBN
12069	3	10	trying	try	VBG
12069	3	11	to	to	TO
12069	3	12	learn	learn	VB
12069	3	13	the	the	DT
12069	3	14	culinary	culinary	JJ
12069	3	15	secrets	secret	NNS
12069	3	16	which	which	WDT
12069	3	17	made	make	VBD
12069	3	18	a	a	DT
12069	3	19	repast	repast	NN
12069	3	20	of	of	IN
12069	3	21	his	-PRON-	PRP$
12069	3	22	devising	devise	VBG
12069	3	23	so	so	RB
12069	3	24	delicious	delicious	JJ
12069	3	25	.	.	.
12069	4	1	He	-PRON-	PRP
12069	4	2	had	have	VBD
12069	4	3	given	give	VBN
12069	4	4	his	-PRON-	PRP$
12069	4	5	recipes	recipe	NNS
12069	4	6	to	to	IN
12069	4	7	but	but	CC
12069	4	8	few	few	JJ
12069	4	9	,	,	,
12069	4	10	and	and	CC
12069	4	11	those	those	DT
12069	4	12	few	few	JJ
12069	4	13	his	-PRON-	PRP$
12069	4	14	most	most	RBS
12069	4	15	intimate	intimate	JJ
12069	4	16	friends	friend	NNS
12069	4	17	and	and	CC
12069	4	18	fellow	fellow	JJ
12069	4	19	spirits	spirit	NNS
12069	4	20	.	.	.
12069	5	1	One	one	CD
12069	5	2	of	of	IN
12069	5	3	the	the	DT
12069	5	4	most	most	RBS
12069	5	5	favored	favored	JJ
12069	5	6	of	of	IN
12069	5	7	his	-PRON-	PRP$
12069	5	8	old	old	JJ
12069	5	9	companions	companion	NNS
12069	5	10	has	have	VBZ
12069	5	11	given	give	VBN
12069	5	12	this	this	DT
12069	5	13	complete	complete	JJ
12069	5	14	collection	collection	NN
12069	5	15	of	of	IN
12069	5	16	his	-PRON-	PRP$
12069	5	17	recipes	recipe	NNS
12069	5	18	for	for	IN
12069	5	19	publication	publication	NN
12069	5	20	.	.	.
12069	6	1	San	San	NNP
12069	6	2	Francisco	Francisco	NNP
12069	6	3	,	,	,
12069	6	4	May	May	NNP
12069	6	5	,	,	,
12069	6	6	1907	1907	CD
12069	6	7	.	.	.
12069	7	1	SOUPS	soup	NNS
12069	7	2	AND	and	CC
12069	7	3	CHOWDERS	chowder	NNS
12069	7	4	[	[	-LRB-
12069	7	5	Illustration	illustration	NN
12069	7	6	]	]	-RRB-
12069	7	7	Onion	Onion	NNP
12069	7	8	Soup	Soup	NNP
12069	7	9	Place	Place	NNP
12069	7	10	six	six	CD
12069	7	11	ounces	ounce	NNS
12069	7	12	of	of	IN
12069	7	13	butter	butter	NN
12069	7	14	in	in	IN
12069	7	15	a	a	DT
12069	7	16	large	large	JJ
12069	7	17	saucepan	saucepan	NN
12069	7	18	over	over	IN
12069	7	19	the	the	DT
12069	7	20	fire	fire	NN
12069	7	21	,	,	,
12069	7	22	and	and	CC
12069	7	23	stir	stir	VB
12069	7	24	into	into	IN
12069	7	25	it	-PRON-	PRP
12069	7	26	four	four	CD
12069	7	27	large	large	JJ
12069	7	28	white	white	JJ
12069	7	29	onions	onion	NNS
12069	7	30	cut	cut	VBN
12069	7	31	up	up	RP
12069	7	32	,	,	,
12069	7	33	not	not	RB
12069	7	34	sliced	slice	VBN
12069	7	35	.	.	.
12069	8	1	Stew	stew	VB
12069	8	2	this	this	DT
12069	8	3	very	very	RB
12069	8	4	slowly	slowly	RB
12069	8	5	for	for	IN
12069	8	6	one	one	CD
12069	8	7	hour	hour	NN
12069	8	8	,	,	,
12069	8	9	stirring	stir	VBG
12069	8	10	frequently	frequently	RB
12069	8	11	to	to	TO
12069	8	12	prevent	prevent	VB
12069	8	13	its	-PRON-	PRP$
12069	8	14	scorching	scorching	NN
12069	8	15	.	.	.
12069	9	1	Add	add	VB
12069	9	2	salt	salt	NN
12069	9	3	,	,	,
12069	9	4	pepper	pepper	NN
12069	9	5	,	,	,
12069	9	6	cayenne	cayenne	NN
12069	9	7	,	,	,
12069	9	8	and	and	CC
12069	9	9	about	about	RB
12069	9	10	one	one	CD
12069	9	11	quart	quart	NN
12069	9	12	of	of	IN
12069	9	13	stock	stock	NN
12069	9	14	,	,	,
12069	9	15	and	and	CC
12069	9	16	cook	cook	VB
12069	9	17	one	one	CD
12069	9	18	hour	hour	NN
12069	9	19	longer	long	RBR
12069	9	20	.	.	.
12069	10	1	Then	then	RB
12069	10	2	stir	stir	VB
12069	10	3	into	into	IN
12069	10	4	the	the	DT
12069	10	5	mixture	mixture	NN
12069	10	6	one	one	NN
12069	10	7	and	and	CC
12069	10	8	a	a	DT
12069	10	9	half	half	NN
12069	10	10	cups	cup	NNS
12069	10	11	of	of	IN
12069	10	12	milk	milk	NN
12069	10	13	and	and	CC
12069	10	14	simmer	simmer	NN
12069	10	15	for	for	IN
12069	10	16	a	a	DT
12069	10	17	few	few	JJ
12069	10	18	minutes	minute	NNS
12069	10	19	.	.	.
12069	11	1	Have	have	VBP
12069	11	2	ready	ready	JJ
12069	11	3	a	a	DT
12069	11	4	soup	soup	NN
12069	11	5	tureen	tureen	NN
12069	11	6	.	.	.
12069	12	1	In	in	IN
12069	12	2	it	-PRON-	PRP
12069	12	3	beat	beat	VBD
12069	12	4	the	the	DT
12069	12	5	yolks	yolk	NNS
12069	12	6	of	of	IN
12069	12	7	four	four	CD
12069	12	8	eggs	egg	NNS
12069	12	9	with	with	IN
12069	12	10	two	two	CD
12069	12	11	tablespoons	tablespoon	NNS
12069	12	12	of	of	IN
12069	12	13	grated	grate	VBN
12069	12	14	Parmesan	Parmesan	NNP
12069	12	15	cheese	cheese	NN
12069	12	16	.	.	.
12069	13	1	Stir	stir	VB
12069	13	2	the	the	DT
12069	13	3	hot	hot	JJ
12069	13	4	soup	soup	NN
12069	13	5	into	into	IN
12069	13	6	this	this	DT
12069	13	7	,	,	,
12069	13	8	beating	beat	VBG
12069	13	9	until	until	IN
12069	13	10	it	-PRON-	PRP
12069	13	11	thickens	thicken	VBZ
12069	13	12	a	a	DT
12069	13	13	little	little	JJ
12069	13	14	.	.	.
12069	14	1	A	a	DT
12069	14	2	slice	slice	NN
12069	14	3	of	of	IN
12069	14	4	toasted	toast	VBN
12069	14	5	French	french	JJ
12069	14	6	bread	bread	NN
12069	14	7	should	should	MD
12069	14	8	be	be	VB
12069	14	9	placed	place	VBN
12069	14	10	in	in	IN
12069	14	11	each	each	DT
12069	14	12	plate	plate	NN
12069	14	13	,	,	,
12069	14	14	and	and	CC
12069	14	15	the	the	DT
12069	14	16	soup	soup	NN
12069	14	17	poured	pour	VBD
12069	14	18	over	over	IN
12069	14	19	it	-PRON-	PRP
12069	14	20	.	.	.
12069	15	1	*	*	NFP
12069	15	2	*	*	NFP
12069	15	3	*	*	NFP
12069	15	4	*	*	NFP
12069	15	5	*	*	NFP
12069	15	6	Palestine	Palestine	NNP
12069	15	7	Soup	Soup	NNP
12069	15	8	Slice	Slice	NNP
12069	15	9	two	two	CD
12069	15	10	or	or	CC
12069	15	11	three	three	CD
12069	15	12	Jerusalem	Jerusalem	NNP
12069	15	13	artichokes	artichoke	NNS
12069	15	14	and	and	CC
12069	15	15	place	place	NN
12069	15	16	in	in	IN
12069	15	17	two	two	CD
12069	15	18	quarts	quart	NNS
12069	15	19	of	of	IN
12069	15	20	boiling	boiling	NN
12069	15	21	water	water	NN
12069	15	22	.	.	.
12069	16	1	Cook	cook	VB
12069	16	2	for	for	IN
12069	16	3	one	one	CD
12069	16	4	and	and	CC
12069	16	5	one	one	CD
12069	16	6	-	-	HYPH
12069	16	7	half	half	NN
12069	16	8	hours	hour	NNS
12069	16	9	.	.	.
12069	17	1	Then	then	RB
12069	17	2	rub	rub	VB
12069	17	3	the	the	DT
12069	17	4	artichokes	artichoke	NNS
12069	17	5	through	through	IN
12069	17	6	a	a	DT
12069	17	7	colander	colander	NN
12069	17	8	and	and	CC
12069	17	9	add	add	VB
12069	17	10	to	to	IN
12069	17	11	them	-PRON-	PRP
12069	17	12	one	one	CD
12069	17	13	pint	pint	NN
12069	17	14	of	of	IN
12069	17	15	the	the	DT
12069	17	16	water	water	NN
12069	17	17	in	in	IN
12069	17	18	which	which	WDT
12069	17	19	they	-PRON-	PRP
12069	17	20	were	be	VBD
12069	17	21	boiled	boil	VBN
12069	17	22	.	.	.
12069	18	1	Stir	stir	VB
12069	18	2	in	in	IN
12069	18	3	two	two	CD
12069	18	4	tablespoonfuls	tablespoonful	NNS
12069	18	5	of	of	IN
12069	18	6	flour	flour	NN
12069	18	7	rubbed	rub	VBN
12069	18	8	into	into	IN
12069	18	9	the	the	DT
12069	18	10	same	same	JJ
12069	18	11	amount	amount	NN
12069	18	12	of	of	IN
12069	18	13	butter	butter	NN
12069	18	14	.	.	.
12069	19	1	Add	add	VB
12069	19	2	two	two	CD
12069	19	3	cups	cup	NNS
12069	19	4	of	of	IN
12069	19	5	milk	milk	NN
12069	19	6	and	and	CC
12069	19	7	boil	boil	VB
12069	19	8	for	for	IN
12069	19	9	ten	ten	CD
12069	19	10	minutes	minute	NNS
12069	19	11	.	.	.
12069	20	1	Season	season	NN
12069	20	2	with	with	IN
12069	20	3	salt	salt	NN
12069	20	4	and	and	CC
12069	20	5	pepper	pepper	NN
12069	20	6	and	and	CC
12069	20	7	serve	serve	VB
12069	20	8	with	with	IN
12069	20	9	croutons	crouton	NNS
12069	20	10	.	.	.
12069	21	1	*	*	NFP
12069	21	2	*	*	NFP
12069	21	3	*	*	NFP
12069	21	4	*	*	NFP
12069	21	5	*	*	NFP
12069	21	6	Black	Black	NNP
12069	21	7	Bean	Bean	NNP
12069	21	8	Soup	Soup	NNP
12069	21	9	Soak	Soak	NNP
12069	21	10	over	over	IN
12069	21	11	night	night	NN
12069	21	12	one	one	CD
12069	21	13	quart	quart	NN
12069	21	14	of	of	IN
12069	21	15	black	black	JJ
12069	21	16	turtle	turtle	NN
12069	21	17	beans	bean	NNS
12069	21	18	in	in	IN
12069	21	19	water	water	NN
12069	21	20	to	to	TO
12069	21	21	cover	cover	VB
12069	21	22	them	-PRON-	PRP
12069	21	23	.	.	.
12069	22	1	In	in	IN
12069	22	2	the	the	DT
12069	22	3	morning	morning	NN
12069	22	4	strain	strain	NN
12069	22	5	and	and	CC
12069	22	6	boil	boil	VB
12069	22	7	them	-PRON-	PRP
12069	22	8	in	in	IN
12069	22	9	four	four	CD
12069	22	10	quarts	quart	NNS
12069	22	11	of	of	IN
12069	22	12	water	water	NN
12069	22	13	for	for	IN
12069	22	14	one	one	CD
12069	22	15	hour	hour	NN
12069	22	16	,	,	,
12069	22	17	skimming	skim	VBG
12069	22	18	frequently	frequently	RB
12069	22	19	.	.	.
12069	23	1	Then	then	RB
12069	23	2	put	put	VB
12069	23	3	into	into	IN
12069	23	4	the	the	DT
12069	23	5	liquor	liquor	NN
12069	23	6	two	two	CD
12069	23	7	white	white	JJ
12069	23	8	onions	onion	NNS
12069	23	9	sliced	slice	VBD
12069	23	10	,	,	,
12069	23	11	two	two	CD
12069	23	12	stalks	stalk	NNS
12069	23	13	of	of	IN
12069	23	14	celery	celery	NN
12069	23	15	cut	cut	NN
12069	23	16	into	into	IN
12069	23	17	bits	bit	NNS
12069	23	18	,	,	,
12069	23	19	salt	salt	NN
12069	23	20	,	,	,
12069	23	21	pepper	pepper	NN
12069	23	22	,	,	,
12069	23	23	cayenne	cayenne	NN
12069	23	24	,	,	,
12069	23	25	and	and	CC
12069	23	26	one	one	CD
12069	23	27	teaspoonful	teaspoonful	JJ
12069	23	28	each	each	DT
12069	23	29	of	of	IN
12069	23	30	cloves	clove	NNS
12069	23	31	and	and	CC
12069	23	32	allspice	allspice	NN
12069	23	33	.	.	.
12069	24	1	Boil	Boil	NNP
12069	24	2	for	for	IN
12069	24	3	three	three	CD
12069	24	4	hours	hour	NNS
12069	24	5	.	.	.
12069	25	1	Remove	remove	VB
12069	25	2	from	from	IN
12069	25	3	the	the	DT
12069	25	4	stove	stove	NN
12069	25	5	and	and	CC
12069	25	6	add	add	VB
12069	25	7	enough	enough	JJ
12069	25	8	stock	stock	NN
12069	25	9	to	to	IN
12069	25	10	thin	thin	VB
12069	25	11	the	the	DT
12069	25	12	mixture	mixture	NN
12069	25	13	to	to	IN
12069	25	14	the	the	DT
12069	25	15	consistency	consistency	NN
12069	25	16	of	of	IN
12069	25	17	a	a	DT
12069	25	18	cream	cream	NN
12069	25	19	soup	soup	NN
12069	25	20	.	.	.
12069	26	1	Pour	pour	VB
12069	26	2	into	into	IN
12069	26	3	it	-PRON-	PRP
12069	26	4	nearly	nearly	RB
12069	26	5	a	a	DT
12069	26	6	tumbler	tumbler	NN
12069	26	7	of	of	IN
12069	26	8	sherry	sherry	NN
12069	26	9	and	and	CC
12069	26	10	add	add	VB
12069	26	11	a	a	DT
12069	26	12	thinly	thinly	RB
12069	26	13	sliced	slice	VBN
12069	26	14	lime	lime	NN
12069	26	15	.	.	.
12069	27	1	Place	place	NN
12069	27	2	over	over	IN
12069	27	3	the	the	DT
12069	27	4	fire	fire	NN
12069	27	5	to	to	TO
12069	27	6	boil	boil	VB
12069	27	7	for	for	IN
12069	27	8	five	five	CD
12069	27	9	minutes	minute	NNS
12069	27	10	.	.	.
12069	28	1	Just	just	RB
12069	28	2	before	before	IN
12069	28	3	serving	serve	VBG
12069	28	4	stir	stir	NN
12069	28	5	into	into	IN
12069	28	6	the	the	DT
12069	28	7	soup	soup	NN
12069	28	8	three	three	CD
12069	28	9	hard	hard	RB
12069	28	10	-	-	HYPH
12069	28	11	boiled	boil	VBN
12069	28	12	eggs	egg	NNS
12069	28	13	,	,	,
12069	28	14	finely	finely	RB
12069	28	15	chopped	chop	VBN
12069	28	16	.	.	.
12069	29	1	Force	force	NN
12069	29	2	meat	meat	NN
12069	29	3	balls	ball	NNS
12069	29	4	may	may	MD
12069	29	5	be	be	VB
12069	29	6	added	add	VBN
12069	29	7	.	.	.
12069	30	1	*	*	NFP
12069	30	2	*	*	NFP
12069	30	3	*	*	NFP
12069	30	4	*	*	NFP
12069	30	5	*	*	NFP
12069	30	6	Parker	Parker	NNP
12069	30	7	House	House	NNP
12069	30	8	Tomato	Tomato	NNP
12069	30	9	Soup	Soup	NNP
12069	30	10	Put	put	VB
12069	30	11	into	into	IN
12069	30	12	a	a	DT
12069	30	13	saucepan	saucepan	NN
12069	30	14	five	five	CD
12069	30	15	pounds	pound	NNS
12069	30	16	of	of	IN
12069	30	17	tomatoes	tomato	NNS
12069	30	18	,	,	,
12069	30	19	either	either	CC
12069	30	20	fresh	fresh	JJ
12069	30	21	or	or	CC
12069	30	22	canned	canned	JJ
12069	30	23	,	,	,
12069	30	24	with	with	IN
12069	30	25	one	one	CD
12069	30	26	quart	quart	NN
12069	30	27	of	of	IN
12069	30	28	water	water	NN
12069	30	29	,	,	,
12069	30	30	salt	salt	NN
12069	30	31	,	,	,
12069	30	32	pepper	pepper	NN
12069	30	33	,	,	,
12069	30	34	cayenne	cayenne	NN
12069	30	35	,	,	,
12069	30	36	one	one	CD
12069	30	37	and	and	CC
12069	30	38	one	one	CD
12069	30	39	-	-	HYPH
12069	30	40	half	half	NN
12069	30	41	tablespoonfuls	tablespoonful	NNS
12069	30	42	of	of	IN
12069	30	43	sugar	sugar	NN
12069	30	44	,	,	,
12069	30	45	and	and	CC
12069	30	46	three	three	CD
12069	30	47	ounces	ounce	NNS
12069	30	48	of	of	IN
12069	30	49	butter	butter	NN
12069	30	50	,	,	,
12069	30	51	rubbed	rub	VBN
12069	30	52	into	into	IN
12069	30	53	one	one	CD
12069	30	54	heaping	heap	VBG
12069	30	55	tablespoonful	tablespoonful	NN
12069	30	56	of	of	IN
12069	30	57	flour	flour	NN
12069	30	58	.	.	.
12069	31	1	Cook	cook	VB
12069	31	2	slowly	slowly	RB
12069	31	3	one	one	CD
12069	31	4	hour	hour	NN
12069	31	5	.	.	.
12069	32	1	Remove	remove	VB
12069	32	2	from	from	IN
12069	32	3	the	the	DT
12069	32	4	fire	fire	NN
12069	32	5	and	and	CC
12069	32	6	rub	rub	VB
12069	32	7	through	through	RP
12069	32	8	a	a	DT
12069	32	9	sieve	sieve	NN
12069	32	10	.	.	.
12069	33	1	Place	place	NN
12069	33	2	over	over	IN
12069	33	3	the	the	DT
12069	33	4	fire	fire	NN
12069	33	5	again	again	RB
12069	33	6	and	and	CC
12069	33	7	add	add	VB
12069	33	8	one	one	CD
12069	33	9	and	and	CC
12069	33	10	one	one	CD
12069	33	11	-	-	HYPH
12069	33	12	half	half	NN
12069	33	13	tablespoonfuls	tablespoonful	NNS
12069	33	14	of	of	IN
12069	33	15	rice	rice	NN
12069	33	16	flour	flour	NN
12069	33	17	which	which	WDT
12069	33	18	has	have	VBZ
12069	33	19	been	be	VBN
12069	33	20	dissolved	dissolve	VBN
12069	33	21	in	in	IN
12069	33	22	a	a	DT
12069	33	23	little	little	JJ
12069	33	24	water	water	NN
12069	33	25	.	.	.
12069	34	1	Let	let	VB
12069	34	2	it	-PRON-	PRP
12069	34	3	come	come	VB
12069	34	4	to	to	IN
12069	34	5	a	a	DT
12069	34	6	boil	boil	NN
12069	34	7	,	,	,
12069	34	8	when	when	WRB
12069	34	9	it	-PRON-	PRP
12069	34	10	is	be	VBZ
12069	34	11	ready	ready	JJ
12069	34	12	to	to	TO
12069	34	13	serve	serve	VB
12069	34	14	.	.	.
12069	35	1	*	*	NFP
12069	35	2	*	*	NFP
12069	35	3	*	*	NFP
12069	35	4	*	*	NFP
12069	35	5	*	*	NFP
12069	35	6	Celery	Celery	NNP
12069	35	7	Soup	Soup	NNP
12069	35	8	Boil	Boil	NNP
12069	35	9	one	one	CD
12069	35	10	small	small	JJ
12069	35	11	cupful	cupful	NN
12069	35	12	of	of	IN
12069	35	13	rice	rice	NN
12069	35	14	in	in	IN
12069	35	15	three	three	CD
12069	35	16	pints	pint	NNS
12069	35	17	of	of	IN
12069	35	18	milk	milk	NN
12069	35	19	,	,	,
12069	35	20	or	or	CC
12069	35	21	two	two	CD
12069	35	22	pints	pint	NNS
12069	35	23	of	of	IN
12069	35	24	milk	milk	NN
12069	35	25	and	and	CC
12069	35	26	one	one	CD
12069	35	27	of	of	IN
12069	35	28	cream	cream	NN
12069	35	29	,	,	,
12069	35	30	until	until	IN
12069	35	31	it	-PRON-	PRP
12069	35	32	is	be	VBZ
12069	35	33	tender	tender	JJ
12069	35	34	.	.	.
12069	36	1	Then	then	RB
12069	36	2	rub	rub	VB
12069	36	3	it	-PRON-	PRP
12069	36	4	through	through	IN
12069	36	5	a	a	DT
12069	36	6	sieve	sieve	NN
12069	36	7	and	and	CC
12069	36	8	add	add	VB
12069	36	9	one	one	CD
12069	36	10	quart	quart	NN
12069	36	11	of	of	IN
12069	36	12	veal	veal	NN
12069	36	13	stock	stock	NN
12069	36	14	,	,	,
12069	36	15	salt	salt	NN
12069	36	16	,	,	,
12069	36	17	cayenne	cayenne	NN
12069	36	18	,	,	,
12069	36	19	and	and	CC
12069	36	20	three	three	CD
12069	36	21	heads	head	NNS
12069	36	22	of	of	IN
12069	36	23	celery	celery	NN
12069	36	24	(	(	-LRB-
12069	36	25	the	the	DT
12069	36	26	white	white	NNP
12069	36	27	stalks	stalk	NNS
12069	36	28	only	only	RB
12069	36	29	)	)	-RRB-
12069	36	30	which	which	WDT
12069	36	31	have	have	VBP
12069	36	32	been	be	VBN
12069	36	33	previously	previously	RB
12069	36	34	grated	grate	VBN
12069	36	35	.	.	.
12069	37	1	Boil	Boil	NNP
12069	37	2	until	until	IN
12069	37	3	the	the	DT
12069	37	4	celery	celery	NN
12069	37	5	is	be	VBZ
12069	37	6	tender	tender	JJ
12069	37	7	.	.	.
12069	38	1	*	*	NFP
12069	38	2	*	*	NFP
12069	38	3	*	*	NFP
12069	38	4	*	*	NFP
12069	38	5	*	*	NFP
12069	38	6	Bisque	Bisque	NNP
12069	38	7	of	of	IN
12069	38	8	Prawns	Prawns	NNPS
12069	38	9	or	or	CC
12069	38	10	Shrimps	shrimp	VBZ
12069	38	11	Boil	Boil	NNP
12069	38	12	three	three	CD
12069	38	13	dozen	dozen	NN
12069	38	14	prawns	prawn	NNS
12069	38	15	twenty	twenty	CD
12069	38	16	minutes	minute	NNS
12069	38	17	in	in	IN
12069	38	18	salted	salted	JJ
12069	38	19	water	water	NN
12069	38	20	to	to	TO
12069	38	21	cover	cover	VB
12069	38	22	them	-PRON-	PRP
12069	38	23	.	.	.
12069	39	1	Meanwhile	meanwhile	RB
12069	39	2	in	in	IN
12069	39	3	two	two	CD
12069	39	4	small	small	JJ
12069	39	5	tablespoonfuls	tablespoonful	NNS
12069	39	6	of	of	IN
12069	39	7	butter	butter	NN
12069	39	8	,	,	,
12069	39	9	fry	fry	VB
12069	39	10	an	an	DT
12069	39	11	onion	onion	NN
12069	39	12	and	and	CC
12069	39	13	a	a	DT
12069	39	14	carrot	carrot	NN
12069	39	15	sliced	slice	VBN
12069	39	16	,	,	,
12069	39	17	and	and	CC
12069	39	18	a	a	DT
12069	39	19	small	small	JJ
12069	39	20	piece	piece	NN
12069	39	21	of	of	IN
12069	39	22	salt	salt	NN
12069	39	23	pork	pork	NN
12069	39	24	chopped	chop	VBD
12069	39	25	.	.	.
12069	40	1	Take	take	VB
12069	40	2	the	the	DT
12069	40	3	prawns	prawn	NNS
12069	40	4	out	out	IN
12069	40	5	of	of	IN
12069	40	6	the	the	DT
12069	40	7	boiling	boiling	NN
12069	40	8	water	water	NN
12069	40	9	and	and	CC
12069	40	10	add	add	VB
12069	40	11	to	to	IN
12069	40	12	it	-PRON-	PRP
12069	40	13	the	the	DT
12069	40	14	fried	fried	JJ
12069	40	15	mixture	mixture	NN
12069	40	16	with	with	IN
12069	40	17	salt	salt	NN
12069	40	18	,	,	,
12069	40	19	pepper	pepper	NN
12069	40	20	,	,	,
12069	40	21	a	a	DT
12069	40	22	bunch	bunch	NN
12069	40	23	of	of	IN
12069	40	24	sweet	sweet	JJ
12069	40	25	herbs	herb	NNS
12069	40	26	and	and	CC
12069	40	27	one	one	CD
12069	40	28	-	-	HYPH
12069	40	29	half	half	NN
12069	40	30	the	the	DT
12069	40	31	prawns	prawn	NNS
12069	40	32	added	add	VBN
12069	40	33	again	again	RB
12069	40	34	.	.	.
12069	41	1	Simmer	simmer	NN
12069	41	2	one	one	CD
12069	41	3	hour	hour	NN
12069	41	4	.	.	.
12069	42	1	Pound	pound	VB
12069	42	2	the	the	DT
12069	42	3	shells	shell	NNS
12069	42	4	of	of	IN
12069	42	5	the	the	DT
12069	42	6	prawns	prawn	NNS
12069	42	7	in	in	IN
12069	42	8	a	a	DT
12069	42	9	mortar	mortar	NN
12069	42	10	with	with	IN
12069	42	11	a	a	DT
12069	42	12	little	little	JJ
12069	42	13	butter	butter	NN
12069	42	14	,	,	,
12069	42	15	to	to	TO
12069	42	16	form	form	VB
12069	42	17	a	a	DT
12069	42	18	smooth	smooth	JJ
12069	42	19	paste	paste	NN
12069	42	20	.	.	.
12069	43	1	Stir	stir	VB
12069	43	2	this	this	DT
12069	43	3	into	into	IN
12069	43	4	the	the	DT
12069	43	5	soup	soup	NN
12069	43	6	and	and	CC
12069	43	7	boil	boil	VB
12069	43	8	twenty	twenty	CD
12069	43	9	minutes	minute	NNS
12069	43	10	.	.	.
12069	44	1	Strain	strain	VB
12069	44	2	through	through	IN
12069	44	3	a	a	DT
12069	44	4	sieve	sieve	NN
12069	44	5	.	.	.
12069	45	1	Add	add	VB
12069	45	2	one	one	CD
12069	45	3	quart	quart	NN
12069	45	4	of	of	IN
12069	45	5	milk	milk	NN
12069	45	6	and	and	CC
12069	45	7	one	one	CD
12069	45	8	teaspoonful	teaspoonful	NN
12069	45	9	of	of	IN
12069	45	10	cornstarch	cornstarch	NN
12069	45	11	stirred	stir	VBN
12069	45	12	into	into	IN
12069	45	13	a	a	DT
12069	45	14	little	little	JJ
12069	45	15	of	of	IN
12069	45	16	the	the	DT
12069	45	17	cold	cold	JJ
12069	45	18	milk	milk	NN
12069	45	19	.	.	.
12069	46	1	Let	let	VB
12069	46	2	it	-PRON-	PRP
12069	46	3	boil	boil	VB
12069	46	4	up	up	RP
12069	46	5	,	,	,
12069	46	6	and	and	CC
12069	46	7	serve	serve	VB
12069	46	8	.	.	.
12069	47	1	It	-PRON-	PRP
12069	47	2	should	should	MD
12069	47	3	be	be	VB
12069	47	4	as	as	RB
12069	47	5	thick	thick	JJ
12069	47	6	as	as	IN
12069	47	7	rich	rich	JJ
12069	47	8	cream	cream	NN
12069	47	9	.	.	.
12069	48	1	*	*	NFP
12069	48	2	*	*	NFP
12069	48	3	*	*	NFP
12069	48	4	*	*	NFP
12069	48	5	*	*	NFP
12069	48	6	Lobster	Lobster	NNP
12069	48	7	Soup	Soup	NNP
12069	48	8	Pick	Pick	NNP
12069	48	9	the	the	DT
12069	48	10	meat	meat	NN
12069	48	11	from	from	IN
12069	48	12	a	a	DT
12069	48	13	five	five	CD
12069	48	14	pound	pound	NN
12069	48	15	lobster	lobster	NN
12069	48	16	and	and	CC
12069	48	17	pound	pound	VB
12069	48	18	it	-PRON-	PRP
12069	48	19	in	in	IN
12069	48	20	a	a	DT
12069	48	21	mortar	mortar	NN
12069	48	22	,	,	,
12069	48	23	adding	add	VBG
12069	48	24	from	from	IN
12069	48	25	time	time	NN
12069	48	26	to	to	TO
12069	48	27	time	time	NN
12069	48	28	a	a	DT
12069	48	29	little	little	JJ
12069	48	30	milk	milk	NN
12069	48	31	or	or	CC
12069	48	32	cream	cream	NN
12069	48	33	.	.	.
12069	49	1	When	when	WRB
12069	49	2	perfectly	perfectly	RB
12069	49	3	smooth	smooth	JJ
12069	49	4	,	,	,
12069	49	5	add	add	VB
12069	49	6	two	two	CD
12069	49	7	teaspoonfuls	teaspoonful	NNS
12069	49	8	of	of	IN
12069	49	9	salt	salt	NN
12069	49	10	,	,	,
12069	49	11	one	one	CD
12069	49	12	tablespoonful	tablespoonful	NN
12069	49	13	of	of	IN
12069	49	14	chopped	chop	VBN
12069	49	15	parsley	parsley	NN
12069	49	16	(	(	-LRB-
12069	49	17	if	if	IN
12069	49	18	liked	like	VBN
12069	49	19	)	)	-RRB-
12069	49	20	,	,	,
12069	49	21	cayenne	cayenne	NN
12069	49	22	and	and	CC
12069	49	23	mace	mace	NN
12069	49	24	.	.	.
12069	50	1	Take	take	VB
12069	50	2	out	out	RP
12069	50	3	enough	enough	RB
12069	50	4	to	to	TO
12069	50	5	make	make	VB
12069	50	6	a	a	DT
12069	50	7	dozen	dozen	NN
12069	50	8	small	small	JJ
12069	50	9	balls	ball	NNS
12069	50	10	,	,	,
12069	50	11	mix	mix	VB
12069	50	12	this	this	DT
12069	50	13	with	with	IN
12069	50	14	the	the	DT
12069	50	15	yolk	yolk	NN
12069	50	16	of	of	IN
12069	50	17	an	an	DT
12069	50	18	egg	egg	NN
12069	50	19	and	and	CC
12069	50	20	fry	fry	VB
12069	50	21	it	-PRON-	PRP
12069	50	22	in	in	IN
12069	50	23	butter	butter	NN
12069	50	24	.	.	.
12069	51	1	Mix	mix	VB
12069	51	2	the	the	DT
12069	51	3	rest	rest	NN
12069	51	4	of	of	IN
12069	51	5	the	the	DT
12069	51	6	pounded	pound	VBN
12069	51	7	lobster	lobster	NN
12069	51	8	with	with	IN
12069	51	9	two	two	CD
12069	51	10	quarts	quart	NNS
12069	51	11	of	of	IN
12069	51	12	milk	milk	NN
12069	51	13	and	and	CC
12069	51	14	rub	rub	VB
12069	51	15	through	through	RP
12069	51	16	a	a	DT
12069	51	17	sieve	sieve	NN
12069	51	18	.	.	.
12069	52	1	Put	put	VB
12069	52	2	this	this	DT
12069	52	3	in	in	IN
12069	52	4	a	a	DT
12069	52	5	saucepan	saucepan	NN
12069	52	6	and	and	CC
12069	52	7	simmer	simmer	JJ
12069	52	8	ten	ten	CD
12069	52	9	minutes	minute	NNS
12069	52	10	.	.	.
12069	53	1	Add	add	VB
12069	53	2	two	two	CD
12069	53	3	ounces	ounce	NNS
12069	53	4	of	of	IN
12069	53	5	butter	butter	NN
12069	53	6	and	and	CC
12069	53	7	stir	stir	NN
12069	53	8	until	until	IN
12069	53	9	melted	melted	JJ
12069	53	10	and	and	CC
12069	53	11	smooth	smooth	JJ
12069	53	12	.	.	.
12069	54	1	Pour	pour	VB
12069	54	2	over	over	IN
12069	54	3	the	the	DT
12069	54	4	fried	fried	JJ
12069	54	5	balls	ball	NNS
12069	54	6	in	in	IN
12069	54	7	the	the	DT
12069	54	8	tureen	tureen	NN
12069	54	9	and	and	CC
12069	54	10	serve	serve	VBP
12069	54	11	very	very	RB
12069	54	12	hot	hot	JJ
12069	54	13	.	.	.
12069	55	1	*	*	NFP
12069	55	2	*	*	NFP
12069	55	3	*	*	NFP
12069	55	4	*	*	NFP
12069	55	5	*	*	NFP
12069	55	6	Venison	Venison	NNP
12069	55	7	Soup	Soup	NNP
12069	55	8	Cut	Cut	NNP
12069	55	9	six	six	CD
12069	55	10	pounds	pound	NNS
12069	55	11	of	of	IN
12069	55	12	lean	lean	JJ
12069	55	13	venison	venison	NNP
12069	55	14	into	into	IN
12069	55	15	medium	medium	JJ
12069	55	16	sized	sized	JJ
12069	55	17	pieces	piece	NNS
12069	55	18	and	and	CC
12069	55	19	place	place	NN
12069	55	20	in	in	IN
12069	55	21	a	a	DT
12069	55	22	soup	soup	NN
12069	55	23	kettle	kettle	NN
12069	55	24	with	with	IN
12069	55	25	two	two	CD
12069	55	26	gallons	gallon	NNS
12069	55	27	of	of	IN
12069	55	28	cold	cold	JJ
12069	55	29	water	water	NN
12069	55	30	,	,	,
12069	55	31	to	to	TO
12069	55	32	which	which	WDT
12069	55	33	add	add	VB
12069	55	34	two	two	CD
12069	55	35	dozen	dozen	NN
12069	55	36	cloves	clove	NNS
12069	55	37	and	and	CC
12069	55	38	four	four	CD
12069	55	39	blades	blade	NNS
12069	55	40	of	of	IN
12069	55	41	mace	mace	NN
12069	55	42	.	.	.
12069	56	1	Boil	Boil	NNP
12069	56	2	slowly	slowly	RB
12069	56	3	three	three	CD
12069	56	4	hours	hour	NNS
12069	56	5	.	.	.
12069	57	1	Then	then	RB
12069	57	2	add	add	VB
12069	57	3	two	two	CD
12069	57	4	pounds	pound	NNS
12069	57	5	of	of	IN
12069	57	6	venison	venison	NNP
12069	57	7	,	,	,
12069	57	8	cut	cut	VBN
12069	57	9	into	into	IN
12069	57	10	pieces	piece	NNS
12069	57	11	about	about	IN
12069	57	12	an	an	DT
12069	57	13	inch	inch	NN
12069	57	14	square	square	NN
12069	57	15	and	and	CC
12069	57	16	one	one	CD
12069	57	17	dozen	dozen	NN
12069	57	18	force	force	NN
12069	57	19	meat	meat	NN
12069	57	20	balls	ball	NNS
12069	57	21	.	.	.
12069	58	1	Boil	Boil	NNP
12069	58	2	for	for	IN
12069	58	3	thirty	thirty	CD
12069	58	4	minutes	minute	NNS
12069	58	5	.	.	.
12069	59	1	Then	then	RB
12069	59	2	season	season	NN
12069	59	3	with	with	IN
12069	59	4	salt	salt	NN
12069	59	5	,	,	,
12069	59	6	pepper	pepper	NN
12069	59	7	,	,	,
12069	59	8	cayenne	cayenne	NN
12069	59	9	,	,	,
12069	59	10	and	and	CC
12069	59	11	half	half	PDT
12069	59	12	a	a	DT
12069	59	13	glass	glass	NN
12069	59	14	of	of	IN
12069	59	15	lime	lime	NN
12069	59	16	juice	juice	NN
12069	59	17	,	,	,
12069	59	18	letting	let	VBG
12069	59	19	the	the	DT
12069	59	20	soup	soup	NN
12069	59	21	cook	cook	VB
12069	59	22	ten	ten	CD
12069	59	23	minutes	minute	NNS
12069	59	24	longer	long	RBR
12069	59	25	.	.	.
12069	60	1	It	-PRON-	PRP
12069	60	2	should	should	MD
12069	60	3	be	be	VB
12069	60	4	served	serve	VBN
12069	60	5	in	in	IN
12069	60	6	hot	hot	JJ
12069	60	7	bowls	bowl	NNS
12069	60	8	in	in	IN
12069	60	9	each	each	DT
12069	60	10	of	of	IN
12069	60	11	which	which	WDT
12069	60	12	is	be	VBZ
12069	60	13	poured	pour	VBN
12069	60	14	a	a	DT
12069	60	15	half	half	JJ
12069	60	16	glass	glass	NN
12069	60	17	of	of	IN
12069	60	18	port	port	NN
12069	60	19	before	before	IN
12069	60	20	serving	serve	VBG
12069	60	21	.	.	.
12069	61	1	Crisp	crisp	JJ
12069	61	2	croutons	crouton	NNS
12069	61	3	may	may	MD
12069	61	4	be	be	VB
12069	61	5	added	add	VBN
12069	61	6	.	.	.
12069	62	1	*	*	NFP
12069	62	2	*	*	NFP
12069	62	3	*	*	NFP
12069	62	4	*	*	NFP
12069	62	5	*	*	NFP
12069	62	6	Puree	Puree	NNP
12069	62	7	of	of	IN
12069	62	8	Venison	Venison	NNP
12069	62	9	Cut	Cut	NNP
12069	62	10	up	up	RP
12069	62	11	the	the	DT
12069	62	12	remains	remain	NNS
12069	62	13	of	of	IN
12069	62	14	venison	venison	NN
12069	62	15	that	that	WDT
12069	62	16	had	have	VBD
12069	62	17	been	be	VBN
12069	62	18	roasted	roast	VBN
12069	62	19	for	for	IN
12069	62	20	a	a	DT
12069	62	21	former	former	JJ
12069	62	22	dinner	dinner	NN
12069	62	23	,	,	,
12069	62	24	put	put	VB
12069	62	25	a	a	DT
12069	62	26	few	few	JJ
12069	62	27	slices	slice	NNS
12069	62	28	of	of	IN
12069	62	29	ham	ham	NN
12069	62	30	into	into	IN
12069	62	31	a	a	DT
12069	62	32	stew	stew	JJ
12069	62	33	pan	pan	NN
12069	62	34	,	,	,
12069	62	35	then	then	RB
12069	62	36	the	the	DT
12069	62	37	venison	venison	NN
12069	62	38	,	,	,
12069	62	39	two	two	CD
12069	62	40	whole	whole	JJ
12069	62	41	onions	onion	NNS
12069	62	42	,	,	,
12069	62	43	a	a	DT
12069	62	44	blade	blade	NN
12069	62	45	of	of	IN
12069	62	46	mace	mace	NN
12069	62	47	,	,	,
12069	62	48	two	two	CD
12069	62	49	quarts	quart	NNS
12069	62	50	of	of	IN
12069	62	51	stock	stock	NN
12069	62	52	,	,	,
12069	62	53	and	and	CC
12069	62	54	a	a	DT
12069	62	55	small	small	JJ
12069	62	56	piece	piece	NN
12069	62	57	of	of	IN
12069	62	58	a	a	DT
12069	62	59	sprig	sprig	NN
12069	62	60	of	of	IN
12069	62	61	thyme	thyme	NNS
12069	62	62	,	,	,
12069	62	63	parsley	parsley	NN
12069	62	64	,	,	,
12069	62	65	and	and	CC
12069	62	66	two	two	CD
12069	62	67	cloves	clove	NNS
12069	62	68	.	.	.
12069	63	1	Set	Set	VBD
12069	63	2	it	-PRON-	PRP
12069	63	3	on	on	IN
12069	63	4	the	the	DT
12069	63	5	stove	stove	NN
12069	63	6	to	to	TO
12069	63	7	simmer	simmer	VB
12069	63	8	,	,	,
12069	63	9	two	two	CD
12069	63	10	hours	hour	NNS
12069	63	11	or	or	CC
12069	63	12	more	more	JJR
12069	63	13	.	.	.
12069	64	1	Strain	strain	VB
12069	64	2	it	-PRON-	PRP
12069	64	3	off	off	RP
12069	64	4	,	,	,
12069	64	5	and	and	CC
12069	64	6	pull	pull	VB
12069	64	7	all	all	PDT
12069	64	8	the	the	DT
12069	64	9	meat	meat	NN
12069	64	10	to	to	IN
12069	64	11	pieces	piece	NNS
12069	64	12	.	.	.
12069	65	1	Pound	pound	VB
12069	65	2	it	-PRON-	PRP
12069	65	3	with	with	IN
12069	65	4	the	the	DT
12069	65	5	lean	lean	JJ
12069	65	6	ham	ham	NNP
12069	65	7	that	that	WDT
12069	65	8	was	be	VBD
12069	65	9	boiled	boil	VBN
12069	65	10	with	with	IN
12069	65	11	it	-PRON-	PRP
12069	65	12	,	,	,
12069	65	13	the	the	DT
12069	65	14	crust	crust	NN
12069	65	15	of	of	IN
12069	65	16	two	two	CD
12069	65	17	French	french	JJ
12069	65	18	rolls	roll	NNS
12069	65	19	which	which	WDT
12069	65	20	has	have	VBZ
12069	65	21	been	be	VBN
12069	65	22	soaked	soak	VBN
12069	65	23	in	in	IN
12069	65	24	consomme	consomme	NNP
12069	65	25	.	.	.
12069	66	1	Rub	rub	VB
12069	66	2	the	the	DT
12069	66	3	whole	whole	NN
12069	66	4	through	through	IN
12069	66	5	a	a	DT
12069	66	6	colander	colander	NN
12069	66	7	with	with	IN
12069	66	8	a	a	DT
12069	66	9	glass	glass	NN
12069	66	10	of	of	IN
12069	66	11	claret	claret	NN
12069	66	12	or	or	CC
12069	66	13	port	port	NN
12069	66	14	and	and	CC
12069	66	15	enough	enough	JJ
12069	66	16	consomme	consomme	NNS
12069	66	17	to	to	TO
12069	66	18	bring	bring	VB
12069	66	19	it	-PRON-	PRP
12069	66	20	to	to	IN
12069	66	21	the	the	DT
12069	66	22	consistency	consistency	NN
12069	66	23	of	of	IN
12069	66	24	cream	cream	NN
12069	66	25	.	.	.
12069	67	1	Put	put	VB
12069	67	2	it	-PRON-	PRP
12069	67	3	back	back	RB
12069	67	4	on	on	IN
12069	67	5	the	the	DT
12069	67	6	fire	fire	NN
12069	67	7	in	in	IN
12069	67	8	a	a	DT
12069	67	9	double	double	JJ
12069	67	10	boiler	boiler	NN
12069	67	11	.	.	.
12069	68	1	Stir	stir	VB
12069	68	2	a	a	DT
12069	68	3	little	little	JJ
12069	68	4	butter	butter	NN
12069	68	5	into	into	IN
12069	68	6	it	-PRON-	PRP
12069	68	7	,	,	,
12069	68	8	and	and	CC
12069	68	9	serve	serve	VB
12069	68	10	with	with	IN
12069	68	11	bread	bread	NN
12069	68	12	fried	fry	VBN
12069	68	13	in	in	IN
12069	68	14	dice	dice	NN
12069	68	15	.	.	.
12069	69	1	*	*	NFP
12069	69	2	*	*	NFP
12069	69	3	*	*	NFP
12069	69	4	*	*	NFP
12069	69	5	*	*	NFP
12069	69	6	Clear	Clear	NNP
12069	69	7	Soup	Soup	NNP
12069	69	8	Stock	Stock	NNP
12069	69	9	To	to	IN
12069	69	10	four	four	CD
12069	69	11	pounds	pound	NNS
12069	69	12	of	of	IN
12069	69	13	beef	beef	NN
12069	69	14	add	add	VBP
12069	69	15	six	six	CD
12069	69	16	quarts	quart	NNS
12069	69	17	of	of	IN
12069	69	18	cold	cold	JJ
12069	69	19	water	water	NN
12069	69	20	and	and	CC
12069	69	21	place	place	NN
12069	69	22	over	over	IN
12069	69	23	the	the	DT
12069	69	24	fire	fire	NN
12069	69	25	.	.	.
12069	70	1	Just	just	RB
12069	70	2	before	before	IN
12069	70	3	it	-PRON-	PRP
12069	70	4	boils	boil	VBZ
12069	70	5	,	,	,
12069	70	6	skim	skim	VB
12069	70	7	it	-PRON-	PRP
12069	70	8	carefully	carefully	RB
12069	70	9	.	.	.
12069	71	1	Then	then	RB
12069	71	2	add	add	VB
12069	71	3	two	two	CD
12069	71	4	cups	cup	NNS
12069	71	5	of	of	IN
12069	71	6	cold	cold	JJ
12069	71	7	water	water	NN
12069	71	8	and	and	CC
12069	71	9	skim	skim	NN
12069	71	10	again	again	RB
12069	71	11	,	,	,
12069	71	12	repeating	repeat	VBG
12069	71	13	this	this	DT
12069	71	14	for	for	IN
12069	71	15	a	a	DT
12069	71	16	third	third	JJ
12069	71	17	skimming	skimming	NN
12069	71	18	.	.	.
12069	72	1	Allow	allow	VB
12069	72	2	it	-PRON-	PRP
12069	72	3	to	to	TO
12069	72	4	simmer	simmer	VB
12069	72	5	slowly	slowly	RB
12069	72	6	for	for	IN
12069	72	7	three	three	CD
12069	72	8	hours	hour	NNS
12069	72	9	.	.	.
12069	73	1	Then	then	RB
12069	73	2	add	add	VB
12069	73	3	the	the	DT
12069	73	4	vegetables	vegetable	NNS
12069	73	5	;	;	:
12069	73	6	eight	eight	CD
12069	73	7	ounces	ounce	NNS
12069	73	8	each	each	DT
12069	73	9	of	of	IN
12069	73	10	cut	cut	VBN
12069	73	11	up	up	RP
12069	73	12	carrots	carrot	NNS
12069	73	13	,	,	,
12069	73	14	onions	onion	NNS
12069	73	15	and	and	CC
12069	73	16	turnips	turnip	NNS
12069	73	17	,	,	,
12069	73	18	and	and	CC
12069	73	19	three	three	CD
12069	73	20	ounces	ounce	NNS
12069	73	21	of	of	IN
12069	73	22	celery	celery	NN
12069	73	23	,	,	,
12069	73	24	with	with	IN
12069	73	25	salt	salt	NN
12069	73	26	and	and	CC
12069	73	27	pepper	pepper	NN
12069	73	28	.	.	.
12069	74	1	Simmer	Simmer	NNP
12069	74	2	three	three	CD
12069	74	3	hours	hour	NNS
12069	74	4	longer	longer	RB
12069	74	5	.	.	.
12069	75	1	The	the	DT
12069	75	2	stock	stock	NN
12069	75	3	should	should	MD
12069	75	4	be	be	VB
12069	75	5	strained	strain	VBN
12069	75	6	before	before	IN
12069	75	7	using	use	VBG
12069	75	8	,	,	,
12069	75	9	and	and	CC
12069	75	10	while	while	IN
12069	75	11	cooking	cook	VBG
12069	75	12	it	-PRON-	PRP
12069	75	13	should	should	MD
12069	75	14	not	not	RB
12069	75	15	be	be	VB
12069	75	16	allowed	allow	VBN
12069	75	17	to	to	TO
12069	75	18	boil	boil	VB
12069	75	19	.	.	.
12069	76	1	*	*	NFP
12069	76	2	*	*	NFP
12069	76	3	*	*	NFP
12069	76	4	*	*	NFP
12069	76	5	*	*	NFP
12069	76	6	Daniel	Daniel	NNP
12069	76	7	Webster	Webster	NNP
12069	76	8	's	's	POS
12069	76	9	Chowder	Chowder	NNP
12069	76	10	Fry	Fry	NNP
12069	76	11	with	with	IN
12069	76	12	some	some	DT
12069	76	13	slices	slice	NNS
12069	76	14	of	of	IN
12069	76	15	pork	pork	NN
12069	76	16	,	,	,
12069	76	17	four	four	CD
12069	76	18	tablespoonfuls	tablespoonful	NNS
12069	76	19	of	of	IN
12069	76	20	sliced	sliced	JJ
12069	76	21	onions	onion	NNS
12069	76	22	,	,	,
12069	76	23	to	to	IN
12069	76	24	a	a	DT
12069	76	25	light	light	JJ
12069	76	26	brown	brown	NN
12069	76	27	.	.	.
12069	77	1	Put	put	VB
12069	77	2	them	-PRON-	PRP
12069	77	3	in	in	IN
12069	77	4	a	a	DT
12069	77	5	deep	deep	JJ
12069	77	6	iron	iron	NN
12069	77	7	pot	pot	NN
12069	77	8	with	with	IN
12069	77	9	six	six	CD
12069	77	10	pounds	pound	NNS
12069	77	11	of	of	IN
12069	77	12	cod	cod	NN
12069	77	13	sliced	slice	VBN
12069	77	14	,	,	,
12069	77	15	one	one	CD
12069	77	16	quart	quart	NN
12069	77	17	of	of	IN
12069	77	18	boiled	boil	VBN
12069	77	19	mashed	mash	VBN
12069	77	20	potatoes	potato	NNS
12069	77	21	,	,	,
12069	77	22	one	one	CD
12069	77	23	pound	pound	NN
12069	77	24	and	and	CC
12069	77	25	a	a	DT
12069	77	26	half	half	NN
12069	77	27	of	of	IN
12069	77	28	broken	broken	JJ
12069	77	29	sea	sea	NN
12069	77	30	biscuit	biscuit	NN
12069	77	31	,	,	,
12069	77	32	fifty	fifty	CD
12069	77	33	oysters	oyster	NNS
12069	77	34	,	,	,
12069	77	35	one	one	CD
12069	77	36	teaspoonful	teaspoonful	NN
12069	77	37	of	of	IN
12069	77	38	thyme	thyme	NNS
12069	77	39	,	,	,
12069	77	40	one	one	CD
12069	77	41	teaspoonful	teaspoonful	NN
12069	77	42	of	of	IN
12069	77	43	summer	summer	NN
12069	77	44	savory	savory	NN
12069	77	45	,	,	,
12069	77	46	one	one	CD
12069	77	47	-	-	HYPH
12069	77	48	half	half	NN
12069	77	49	a	a	DT
12069	77	50	bottle	bottle	NN
12069	77	51	of	of	IN
12069	77	52	mushroom	mushroom	NN
12069	77	53	catsup	catsup	NN
12069	77	54	,	,	,
12069	77	55	one	one	CD
12069	77	56	bottle	bottle	NN
12069	77	57	of	of	IN
12069	77	58	port	port	NN
12069	77	59	or	or	CC
12069	77	60	claret	claret	NN
12069	77	61	,	,	,
12069	77	62	one	one	CD
12069	77	63	-	-	HYPH
12069	77	64	half	half	NN
12069	77	65	a	a	DT
12069	77	66	nutmeg	nutmeg	NN
12069	77	67	,	,	,
12069	77	68	one	one	CD
12069	77	69	dozen	dozen	NN
12069	77	70	cloves	clove	NNS
12069	77	71	,	,	,
12069	77	72	a	a	DT
12069	77	73	little	little	JJ
12069	77	74	mace	mace	NN
12069	77	75	and	and	CC
12069	77	76	allspice	allspice	NN
12069	77	77	,	,	,
12069	77	78	one	one	CD
12069	77	79	half	half	PDT
12069	77	80	a	a	DT
12069	77	81	lemon	lemon	NN
12069	77	82	sliced	sliced	JJ
12069	77	83	,	,	,
12069	77	84	pepper	pepper	NN
12069	77	85	and	and	CC
12069	77	86	salt	salt	NN
12069	77	87	.	.	.
12069	78	1	Cover	cover	VB
12069	78	2	with	with	IN
12069	78	3	one	one	CD
12069	78	4	inch	inch	NN
12069	78	5	of	of	IN
12069	78	6	water	water	NN
12069	78	7	and	and	CC
12069	78	8	cook	cook	VB
12069	78	9	slowly	slowly	RB
12069	78	10	until	until	IN
12069	78	11	done	do	VBN
12069	78	12	.	.	.
12069	79	1	*	*	NFP
12069	79	2	*	*	NFP
12069	79	3	*	*	NFP
12069	79	4	*	*	NFP
12069	79	5	*	*	NFP
12069	79	6	Scott	Scott	NNP
12069	79	7	's	's	POS
12069	79	8	Chowder	Chowder	NNP
12069	79	9	Cover	Cover	NNP
12069	79	10	the	the	DT
12069	79	11	bottom	bottom	NN
12069	79	12	of	of	IN
12069	79	13	a	a	DT
12069	79	14	deep	deep	JJ
12069	79	15	pot	pot	NN
12069	79	16	with	with	IN
12069	79	17	slices	slice	NNS
12069	79	18	of	of	IN
12069	79	19	pork	pork	NN
12069	79	20	cut	cut	VBD
12069	79	21	very	very	RB
12069	79	22	thin	thin	JJ
12069	79	23	.	.	.
12069	80	1	Add	add	VB
12069	80	2	a	a	DT
12069	80	3	layer	layer	NN
12069	80	4	of	of	IN
12069	80	5	fish	fish	NN
12069	80	6	sliced	slice	VBN
12069	80	7	and	and	CC
12069	80	8	seasoned	season	VBN
12069	80	9	with	with	IN
12069	80	10	salt	salt	NN
12069	80	11	and	and	CC
12069	80	12	pepper	pepper	NN
12069	80	13	,	,	,
12069	80	14	a	a	DT
12069	80	15	layer	layer	NN
12069	80	16	of	of	IN
12069	80	17	onions	onion	NNS
12069	80	18	parboiled	parboil	VBN
12069	80	19	and	and	CC
12069	80	20	quartered	quarter	VBN
12069	80	21	,	,	,
12069	80	22	a	a	DT
12069	80	23	layer	layer	NN
12069	80	24	of	of	IN
12069	80	25	tomatoes	tomato	NNS
12069	80	26	sliced	slice	VBN
12069	80	27	and	and	CC
12069	80	28	seasoned	season	VBD
12069	80	29	,	,	,
12069	80	30	a	a	DT
12069	80	31	layer	layer	NN
12069	80	32	of	of	IN
12069	80	33	thickly	thickly	RB
12069	80	34	sliced	slice	VBN
12069	80	35	potatoes	potato	NNS
12069	80	36	and	and	CC
12069	80	37	a	a	DT
12069	80	38	layer	layer	NN
12069	80	39	of	of	IN
12069	80	40	broken	break	VBN
12069	80	41	sea	sea	NN
12069	80	42	biscuit	biscuit	NN
12069	80	43	.	.	.
12069	81	1	Repeat	repeat	VB
12069	81	2	the	the	DT
12069	81	3	layers	layer	NNS
12069	81	4	until	until	IN
12069	81	5	the	the	DT
12069	81	6	pot	pot	NN
12069	81	7	is	be	VBZ
12069	81	8	filled	fill	VBN
12069	81	9	.	.	.
12069	82	1	Just	just	RB
12069	82	2	cover	cover	VB
12069	82	3	the	the	DT
12069	82	4	fish	fish	NN
12069	82	5	with	with	IN
12069	82	6	water	water	NN
12069	82	7	and	and	CC
12069	82	8	cook	cook	VB
12069	82	9	one	one	CD
12069	82	10	hour	hour	NN
12069	82	11	very	very	RB
12069	82	12	slowly	slowly	RB
12069	82	13	.	.	.
12069	83	1	Add	add	VB
12069	83	2	one	one	CD
12069	83	3	pint	pint	NN
12069	83	4	of	of	IN
12069	83	5	claret	claret	NN
12069	83	6	,	,	,
12069	83	7	cook	cook	VB
12069	83	8	one	one	CD
12069	83	9	-	-	HYPH
12069	83	10	half	half	NN
12069	83	11	hour	hour	NN
12069	83	12	longer	long	RBR
12069	83	13	and	and	CC
12069	83	14	serve	serve	VBP
12069	83	15	.	.	.
12069	84	1	*	*	NFP
12069	84	2	*	*	NFP
12069	84	3	*	*	NFP
12069	84	4	*	*	NFP
12069	84	5	*	*	NFP
12069	84	6	Marblehead	Marblehead	NNP
12069	84	7	Chowder	Chowder	NNP
12069	84	8	Cut	Cut	NNP
12069	84	9	half	half	PDT
12069	84	10	a	a	DT
12069	84	11	pound	pound	NN
12069	84	12	of	of	IN
12069	84	13	salt	salt	NN
12069	84	14	pork	pork	NN
12069	84	15	into	into	IN
12069	84	16	dice	dice	NN
12069	84	17	and	and	CC
12069	84	18	place	place	VB
12069	84	19	two	two	CD
12069	84	20	-	-	HYPH
12069	84	21	thirds	third	NNS
12069	84	22	of	of	IN
12069	84	23	it	-PRON-	PRP
12069	84	24	in	in	IN
12069	84	25	a	a	DT
12069	84	26	deep	deep	JJ
12069	84	27	saucepan	saucepan	NN
12069	84	28	;	;	:
12069	84	29	fry	fry	VB
12069	84	30	a	a	DT
12069	84	31	light	light	JJ
12069	84	32	brown	brown	NN
12069	84	33	.	.	.
12069	85	1	Remove	remove	VB
12069	85	2	it	-PRON-	PRP
12069	85	3	and	and	CC
12069	85	4	in	in	IN
12069	85	5	the	the	DT
12069	85	6	fat	fat	NN
12069	85	7	fry	fry	NN
12069	85	8	two	two	CD
12069	85	9	large	large	JJ
12069	85	10	onions	onion	NNS
12069	85	11	sliced	slice	VBN
12069	85	12	.	.	.
12069	86	1	Cover	cover	VB
12069	86	2	the	the	DT
12069	86	3	bottom	bottom	NN
12069	86	4	of	of	IN
12069	86	5	the	the	DT
12069	86	6	pot	pot	NN
12069	86	7	with	with	IN
12069	86	8	slices	slice	NNS
12069	86	9	of	of	IN
12069	86	10	raw	raw	JJ
12069	86	11	cod	cod	NN
12069	86	12	or	or	CC
12069	86	13	bass	bass	NN
12069	86	14	mixed	mix	VBN
12069	86	15	with	with	IN
12069	86	16	some	some	DT
12069	86	17	of	of	IN
12069	86	18	the	the	DT
12069	86	19	fried	fried	JJ
12069	86	20	pork	pork	NN
12069	86	21	and	and	CC
12069	86	22	onions	onion	NNS
12069	86	23	.	.	.
12069	87	1	On	on	IN
12069	87	2	this	this	DT
12069	87	3	place	place	NN
12069	87	4	another	another	DT
12069	87	5	layer	layer	NN
12069	87	6	of	of	IN
12069	87	7	sliced	sliced	JJ
12069	87	8	fish	fish	NN
12069	87	9	mixed	mix	VBN
12069	87	10	with	with	IN
12069	87	11	a	a	DT
12069	87	12	few	few	JJ
12069	87	13	pieces	piece	NNS
12069	87	14	of	of	IN
12069	87	15	raw	raw	JJ
12069	87	16	pork	pork	NN
12069	87	17	,	,	,
12069	87	18	and	and	CC
12069	87	19	slices	slice	NNS
12069	87	20	of	of	IN
12069	87	21	raw	raw	JJ
12069	87	22	onion	onion	NN
12069	87	23	,	,	,
12069	87	24	salt	salt	NN
12069	87	25	and	and	CC
12069	87	26	pepper	pepper	NN
12069	87	27	;	;	,
12069	87	28	over	over	IN
12069	87	29	this	this	DT
12069	87	30	a	a	DT
12069	87	31	layer	layer	NN
12069	87	32	of	of	IN
12069	87	33	sliced	slice	VBN
12069	87	34	raw	raw	JJ
12069	87	35	potatoes	potato	NNS
12069	87	36	.	.	.
12069	88	1	Repeat	repeat	VB
12069	88	2	these	these	DT
12069	88	3	layers	layer	NNS
12069	88	4	until	until	IN
12069	88	5	the	the	DT
12069	88	6	pot	pot	NN
12069	88	7	is	be	VBZ
12069	88	8	about	about	RB
12069	88	9	two	two	CD
12069	88	10	-	-	HYPH
12069	88	11	thirds	third	NNS
12069	88	12	full	full	JJ
12069	88	13	,	,	,
12069	88	14	when	when	WRB
12069	88	15	the	the	DT
12069	88	16	mixture	mixture	NN
12069	88	17	should	should	MD
12069	88	18	be	be	VB
12069	88	19	covered	cover	VBN
12069	88	20	with	with	IN
12069	88	21	warm	warm	JJ
12069	88	22	water	water	NN
12069	88	23	,	,	,
12069	88	24	or	or	CC
12069	88	25	preferably	preferably	RB
12069	88	26	a	a	DT
12069	88	27	stock	stock	NN
12069	88	28	made	make	VBN
12069	88	29	of	of	IN
12069	88	30	the	the	DT
12069	88	31	heads	head	NNS
12069	88	32	and	and	CC
12069	88	33	tails	tail	NNS
12069	88	34	of	of	IN
12069	88	35	the	the	DT
12069	88	36	fish	fish	NN
12069	88	37	.	.	.
12069	89	1	After	after	IN
12069	89	2	the	the	DT
12069	89	3	chowder	chowder	NN
12069	89	4	comes	come	VBZ
12069	89	5	to	to	IN
12069	89	6	a	a	DT
12069	89	7	boil	boil	NN
12069	89	8	,	,	,
12069	89	9	let	let	VB
12069	89	10	it	-PRON-	PRP
12069	89	11	cook	cook	VB
12069	89	12	for	for	IN
12069	89	13	forty	forty	CD
12069	89	14	-	-	HYPH
12069	89	15	five	five	CD
12069	89	16	minutes	minute	NNS
12069	89	17	.	.	.
12069	90	1	Then	then	RB
12069	90	2	add	add	VB
12069	90	3	some	some	DT
12069	90	4	broken	broken	JJ
12069	90	5	sea	sea	NN
12069	90	6	biscuit	biscuit	NN
12069	90	7	,	,	,
12069	90	8	and	and	CC
12069	90	9	boil	boil	VB
12069	90	10	fifteen	fifteen	CD
12069	90	11	minutes	minute	NNS
12069	90	12	longer	long	RBR
12069	90	13	.	.	.
12069	91	1	In	in	IN
12069	91	2	another	another	DT
12069	91	3	saucepan	saucepan	NN
12069	91	4	place	place	NN
12069	91	5	a	a	DT
12069	91	6	quart	quart	NN
12069	91	7	of	of	IN
12069	91	8	milk	milk	NN
12069	91	9	and	and	CC
12069	91	10	heat	heat	VB
12069	91	11	it	-PRON-	PRP
12069	91	12	to	to	IN
12069	91	13	the	the	DT
12069	91	14	boiling	boiling	NN
12069	91	15	point	point	NN
12069	91	16	.	.	.
12069	92	1	Then	then	RB
12069	92	2	stir	stir	VB
12069	92	3	into	into	IN
12069	92	4	it	-PRON-	PRP
12069	92	5	two	two	CD
12069	92	6	ounces	ounce	NNS
12069	92	7	of	of	IN
12069	92	8	flour	flour	NN
12069	92	9	rubbed	rub	VBN
12069	92	10	into	into	IN
12069	92	11	two	two	CD
12069	92	12	ounces	ounce	NNS
12069	92	13	of	of	IN
12069	92	14	butter	butter	NN
12069	92	15	.	.	.
12069	93	1	When	when	WRB
12069	93	2	it	-PRON-	PRP
12069	93	3	thickens	thicken	VBZ
12069	93	4	a	a	DT
12069	93	5	little	little	JJ
12069	93	6	,	,	,
12069	93	7	pour	pour	VB
12069	93	8	it	-PRON-	PRP
12069	93	9	over	over	IN
12069	93	10	the	the	DT
12069	93	11	chowder	chowder	NN
12069	93	12	and	and	CC
12069	93	13	serve	serve	VB
12069	93	14	.	.	.
12069	94	1	The	the	DT
12069	94	2	recipe	recipe	NN
12069	94	3	will	will	MD
12069	94	4	take	take	VB
12069	94	5	about	about	RB
12069	94	6	four	four	CD
12069	94	7	pounds	pound	NNS
12069	94	8	of	of	IN
12069	94	9	fish	fish	NN
12069	94	10	,	,	,
12069	94	11	half	half	PDT
12069	94	12	a	a	DT
12069	94	13	pound	pound	NN
12069	94	14	of	of	IN
12069	94	15	pork	pork	NN
12069	94	16	,	,	,
12069	94	17	six	six	CD
12069	94	18	onions	onion	NNS
12069	94	19	,	,	,
12069	94	20	six	six	CD
12069	94	21	potatoes	potato	NNS
12069	94	22	,	,	,
12069	94	23	four	four	CD
12069	94	24	sea	sea	NN
12069	94	25	biscuits	biscuit	NNS
12069	94	26	,	,	,
12069	94	27	two	two	CD
12069	94	28	ounces	ounce	NNS
12069	94	29	each	each	DT
12069	94	30	of	of	IN
12069	94	31	butter	butter	NN
12069	94	32	and	and	CC
12069	94	33	flour	flour	NN
12069	94	34	and	and	CC
12069	94	35	a	a	DT
12069	94	36	quart	quart	NN
12069	94	37	of	of	IN
12069	94	38	milk	milk	NN
12069	94	39	.	.	.
12069	95	1	*	*	NFP
12069	95	2	*	*	NFP
12069	95	3	*	*	NFP
12069	95	4	*	*	NFP
12069	95	5	*	*	NFP
12069	95	6	Clam	Clam	NNP
12069	95	7	Chowder	Chowder	NNP
12069	95	8	I	-PRON-	PRP
12069	95	9	Have	have	VBP
12069	95	10	one	one	CD
12069	95	11	hundred	hundred	CD
12069	95	12	clams	clam	NNS
12069	95	13	still	still	RB
12069	95	14	in	in	IN
12069	95	15	the	the	DT
12069	95	16	shell	shell	NN
12069	95	17	.	.	.
12069	96	1	Boil	boil	VB
12069	96	2	them	-PRON-	PRP
12069	96	3	in	in	IN
12069	96	4	a	a	DT
12069	96	5	quart	quart	NN
12069	96	6	of	of	IN
12069	96	7	water	water	NN
12069	96	8	until	until	IN
12069	96	9	the	the	DT
12069	96	10	shells	shell	NNS
12069	96	11	open	open	JJ
12069	96	12	.	.	.
12069	97	1	Take	take	VB
12069	97	2	the	the	DT
12069	97	3	clams	clam	NNS
12069	97	4	out	out	IN
12069	97	5	of	of	IN
12069	97	6	the	the	DT
12069	97	7	kettle	kettle	NN
12069	97	8	,	,	,
12069	97	9	saving	save	VBG
12069	97	10	the	the	DT
12069	97	11	water	water	NN
12069	97	12	in	in	IN
12069	97	13	which	which	WDT
12069	97	14	they	-PRON-	PRP
12069	97	15	were	be	VBD
12069	97	16	boiled	boil	VBN
12069	97	17	.	.	.
12069	98	1	Remove	remove	VB
12069	98	2	them	-PRON-	PRP
12069	98	3	from	from	IN
12069	98	4	the	the	DT
12069	98	5	shells	shell	NNS
12069	98	6	,	,	,
12069	98	7	discarding	discard	VBG
12069	98	8	all	all	DT
12069	98	9	but	but	IN
12069	98	10	the	the	DT
12069	98	11	soft	soft	JJ
12069	98	12	part	part	NN
12069	98	13	.	.	.
12069	99	1	Take	take	VB
12069	99	2	six	six	CD
12069	99	3	slices	slice	NNS
12069	99	4	of	of	IN
12069	99	5	salt	salt	NN
12069	99	6	pork	pork	NN
12069	99	7	and	and	CC
12069	99	8	cut	cut	VBN
12069	99	9	into	into	IN
12069	99	10	dice	dice	NNS
12069	99	11	.	.	.
12069	100	1	Fry	fry	NN
12069	100	2	until	until	IN
12069	100	3	crisp	crisp	NNS
12069	100	4	and	and	CC
12069	100	5	a	a	DT
12069	100	6	light	light	JJ
12069	100	7	brown	brown	NN
12069	100	8	.	.	.
12069	101	1	Remove	remove	VB
12069	101	2	from	from	IN
12069	101	3	the	the	DT
12069	101	4	saucepan	saucepan	NN
12069	101	5	and	and	CC
12069	101	6	in	in	IN
12069	101	7	the	the	DT
12069	101	8	fat	fat	NN
12069	101	9	fry	fry	NN
12069	101	10	four	four	CD
12069	101	11	onions	onion	NNS
12069	101	12	sliced	slice	VBN
12069	101	13	.	.	.
12069	102	1	Then	then	RB
12069	102	2	add	add	VB
12069	102	3	the	the	DT
12069	102	4	water	water	NN
12069	102	5	strained	strain	VBN
12069	102	6	from	from	IN
12069	102	7	the	the	DT
12069	102	8	clams	clam	NNS
12069	102	9	and	and	CC
12069	102	10	the	the	DT
12069	102	11	fried	fried	JJ
12069	102	12	pork	pork	NN
12069	102	13	.	.	.
12069	103	1	To	to	IN
12069	103	2	this	this	DT
12069	103	3	add	add	VB
12069	103	4	six	six	CD
12069	103	5	potatoes	potato	NNS
12069	103	6	cut	cut	VBN
12069	103	7	in	in	IN
12069	103	8	small	small	JJ
12069	103	9	pieces	piece	NNS
12069	103	10	and	and	CC
12069	103	11	two	two	CD
12069	103	12	green	green	JJ
12069	103	13	peppers	pepper	NNS
12069	103	14	chopped	chop	VBN
12069	103	15	or	or	CC
12069	103	16	finely	finely	RB
12069	103	17	sliced	slice	VBN
12069	103	18	.	.	.
12069	104	1	Boil	Boil	NNP
12069	104	2	the	the	DT
12069	104	3	mixture	mixture	NN
12069	104	4	fifteen	fifteen	CD
12069	104	5	minutes	minute	NNS
12069	104	6	before	before	IN
12069	104	7	putting	put	VBG
12069	104	8	in	in	RP
12069	104	9	the	the	DT
12069	104	10	clams	clam	NNS
12069	104	11	and	and	CC
12069	104	12	four	four	CD
12069	104	13	sea	sea	NN
12069	104	14	biscuits	biscuit	NNS
12069	104	15	,	,	,
12069	104	16	broken	break	VBN
12069	104	17	into	into	IN
12069	104	18	pieces	piece	NNS
12069	104	19	.	.	.
12069	105	1	Then	then	RB
12069	105	2	boil	boil	VB
12069	105	3	for	for	IN
12069	105	4	fifteen	fifteen	CD
12069	105	5	minutes	minute	NNS
12069	105	6	longer	long	RBR
12069	105	7	and	and	CC
12069	105	8	add	add	VB
12069	105	9	a	a	DT
12069	105	10	quart	quart	NN
12069	105	11	of	of	IN
12069	105	12	milk	milk	NN
12069	105	13	.	.	.
12069	106	1	Have	have	VBP
12069	106	2	half	half	PDT
12069	106	3	a	a	DT
12069	106	4	cup	cup	NN
12069	106	5	of	of	IN
12069	106	6	bread	bread	NN
12069	106	7	crumbs	crumb	NNS
12069	106	8	rubbed	rub	VBN
12069	106	9	into	into	IN
12069	106	10	four	four	CD
12069	106	11	ounces	ounce	NNS
12069	106	12	of	of	IN
12069	106	13	butter	butter	NN
12069	106	14	.	.	.
12069	107	1	Stir	stir	VB
12069	107	2	this	this	DT
12069	107	3	in	in	IN
12069	107	4	as	as	IN
12069	107	5	the	the	DT
12069	107	6	chowder	chowder	NN
12069	107	7	heats	heat	VBZ
12069	107	8	after	after	IN
12069	107	9	the	the	DT
12069	107	10	milk	milk	NN
12069	107	11	has	have	VBZ
12069	107	12	been	be	VBN
12069	107	13	added	add	VBN
12069	107	14	.	.	.
12069	108	1	When	when	WRB
12069	108	2	it	-PRON-	PRP
12069	108	3	boils	boil	VBZ
12069	108	4	,	,	,
12069	108	5	it	-PRON-	PRP
12069	108	6	is	be	VBZ
12069	108	7	ready	ready	JJ
12069	108	8	to	to	TO
12069	108	9	serve	serve	VB
12069	108	10	.	.	.
12069	109	1	*	*	NFP
12069	109	2	*	*	NFP
12069	109	3	*	*	NFP
12069	109	4	*	*	NFP
12069	109	5	*	*	NFP
12069	109	6	Clam	Clam	NNP
12069	109	7	Chowder	Chowder	NNP
12069	109	8	II	II	NNP
12069	109	9	In	in	IN
12069	109	10	a	a	DT
12069	109	11	saucepan	saucepan	NN
12069	109	12	fry	fry	NN
12069	109	13	two	two	CD
12069	109	14	slices	slice	NNS
12069	109	15	of	of	IN
12069	109	16	salt	salt	NN
12069	109	17	pork	pork	NN
12069	109	18	and	and	CC
12069	109	19	when	when	WRB
12069	109	20	brown	brown	NNP
12069	109	21	,	,	,
12069	109	22	add	add	VBP
12069	109	23	four	four	CD
12069	109	24	potatoes	potato	NNS
12069	109	25	and	and	CC
12069	109	26	four	four	CD
12069	109	27	onions	onion	NNS
12069	109	28	cut	cut	VBN
12069	109	29	up	up	RP
12069	109	30	.	.	.
12069	110	1	Fry	fry	CD
12069	110	2	ten	ten	CD
12069	110	3	minutes	minute	NNS
12069	110	4	and	and	CC
12069	110	5	add	add	VB
12069	110	6	three	three	CD
12069	110	7	pints	pint	NNS
12069	110	8	of	of	IN
12069	110	9	water	water	NN
12069	110	10	,	,	,
12069	110	11	salt	salt	NN
12069	110	12	and	and	CC
12069	110	13	pepper	pepper	NN
12069	110	14	.	.	.
12069	111	1	Boil	boil	VB
12069	111	2	for	for	IN
12069	111	3	half	half	PDT
12069	111	4	an	an	DT
12069	111	5	hour	hour	NN
12069	111	6	.	.	.
12069	112	1	Then	then	RB
12069	112	2	add	add	VB
12069	112	3	one	one	CD
12069	112	4	quart	quart	NN
12069	112	5	of	of	IN
12069	112	6	clams	clam	NNS
12069	112	7	from	from	IN
12069	112	8	which	which	WDT
12069	112	9	the	the	DT
12069	112	10	tough	tough	JJ
12069	112	11	portions	portion	NNS
12069	112	12	have	have	VBP
12069	112	13	been	be	VBN
12069	112	14	removed	remove	VBN
12069	112	15	.	.	.
12069	113	1	Also	also	RB
12069	113	2	two	two	CD
12069	113	3	sea	sea	NN
12069	113	4	biscuits	biscuit	NNS
12069	113	5	which	which	WDT
12069	113	6	have	have	VBP
12069	113	7	been	be	VBN
12069	113	8	soaked	soak	VBN
12069	113	9	until	until	IN
12069	113	10	they	-PRON-	PRP
12069	113	11	are	be	VBP
12069	113	12	soft	soft	JJ
12069	113	13	.	.	.
12069	114	1	Cook	cook	VB
12069	114	2	ten	ten	CD
12069	114	3	minutes	minute	NNS
12069	114	4	.	.	.
12069	115	1	For	for	IN
12069	115	2	this	this	DT
12069	115	3	recipe	recipe	NN
12069	115	4	,	,	,
12069	115	5	canned	can	VBN
12069	115	6	clams	clam	NNS
12069	115	7	may	may	MD
12069	115	8	be	be	VB
12069	115	9	used	use	VBN
12069	115	10	.	.	.
12069	116	1	*	*	NFP
12069	116	2	*	*	NFP
12069	116	3	*	*	NFP
12069	116	4	*	*	NFP
12069	116	5	*	*	NFP
12069	116	6	Force	Force	NNP
12069	116	7	Meat	Meat	NNP
12069	116	8	Balls	Balls	NNP
12069	116	9	for	for	IN
12069	116	10	Chowder	Chowder	NNP
12069	116	11	Take	take	VB
12069	116	12	the	the	DT
12069	116	13	meat	meat	NN
12069	116	14	of	of	IN
12069	116	15	a	a	DT
12069	116	16	good	good	JJ
12069	116	17	sized	sized	JJ
12069	116	18	crab	crab	NN
12069	116	19	,	,	,
12069	116	20	a	a	DT
12069	116	21	tumblerful	tumblerful	NN
12069	116	22	of	of	IN
12069	116	23	shrimps	shrimp	NNS
12069	116	24	and	and	CC
12069	116	25	a	a	DT
12069	116	26	clove	clove	NN
12069	116	27	of	of	IN
12069	116	28	garlic	garlic	NN
12069	116	29	.	.	.
12069	117	1	Chop	chop	VB
12069	117	2	all	all	DT
12069	117	3	very	very	RB
12069	117	4	fine	fine	JJ
12069	117	5	and	and	CC
12069	117	6	make	make	VB
12069	117	7	into	into	IN
12069	117	8	small	small	JJ
12069	117	9	force	force	NN
12069	117	10	meat	meat	NN
12069	117	11	balls	ball	NNS
12069	117	12	with	with	IN
12069	117	13	a	a	DT
12069	117	14	beaten	beat	VBN
12069	117	15	egg	egg	NN
12069	117	16	.	.	.
12069	118	1	Fry	fry	PRP
12069	118	2	them	-PRON-	PRP
12069	118	3	a	a	DT
12069	118	4	light	light	JJ
12069	118	5	brown	brown	NN
12069	118	6	in	in	IN
12069	118	7	butter	butter	NN
12069	118	8	,	,	,
12069	118	9	and	and	CC
12069	118	10	serve	serve	VB
12069	118	11	in	in	IN
12069	118	12	any	any	DT
12069	118	13	fish	fish	NN
12069	118	14	chowder	chowder	NN
12069	118	15	or	or	CC
12069	118	16	soup	soup	NN
12069	118	17	.	.	.
12069	119	1	FISH	FISH	NNS
12069	119	2	[	[	-LRB-
12069	119	3	Illustration	illustration	NN
12069	119	4	]	]	-RRB-
12069	119	5	Oysters	oyster	NNS
12069	119	6	a	a	DT
12069	119	7	la	la	JJ
12069	119	8	Marechale	Marechale	NNP
12069	119	9	Stew	Stew	NNP
12069	119	10	very	very	RB
12069	119	11	gently	gently	RB
12069	119	12	in	in	IN
12069	119	13	four	four	CD
12069	119	14	ounces	ounce	NNS
12069	119	15	of	of	IN
12069	119	16	butter	butter	NN
12069	119	17	some	some	DT
12069	119	18	thinly	thinly	RB
12069	119	19	sliced	slice	VBD
12069	119	20	truffles	truffle	NNS
12069	119	21	and	and	CC
12069	119	22	mushrooms	mushroom	NNS
12069	119	23	.	.	.
12069	120	1	After	after	IN
12069	120	2	cooking	cook	VBG
12069	120	3	ten	ten	CD
12069	120	4	minutes	minute	NNS
12069	120	5	add	add	VBP
12069	120	6	salt	salt	NN
12069	120	7	,	,	,
12069	120	8	white	white	JJ
12069	120	9	pepper	pepper	NN
12069	120	10	,	,	,
12069	120	11	cayenne	cayenne	NN
12069	120	12	and	and	CC
12069	120	13	mace	mace	NN
12069	120	14	.	.	.
12069	121	1	Stir	stir	VB
12069	121	2	in	in	IN
12069	121	3	four	four	CD
12069	121	4	large	large	JJ
12069	121	5	tablespoonfuls	tablespoonful	NNS
12069	121	6	of	of	IN
12069	121	7	flour	flour	NN
12069	121	8	and	and	CC
12069	121	9	mix	mix	VB
12069	121	10	well	well	RB
12069	121	11	together	together	RB
12069	121	12	while	while	IN
12069	121	13	it	-PRON-	PRP
12069	121	14	thickens	thicken	VBZ
12069	121	15	.	.	.
12069	122	1	Put	put	VB
12069	122	2	in	in	IN
12069	122	3	the	the	DT
12069	122	4	liquor	liquor	NN
12069	122	5	of	of	IN
12069	122	6	the	the	DT
12069	122	7	oysters	oyster	NNS
12069	122	8	which	which	WDT
12069	122	9	has	have	VBZ
12069	122	10	been	be	VBN
12069	122	11	scalded	scald	VBN
12069	122	12	and	and	CC
12069	122	13	skimmed	skim	VBN
12069	122	14	.	.	.
12069	123	1	Then	then	RB
12069	123	2	add	add	VB
12069	123	3	milk	milk	NN
12069	123	4	(	(	-LRB-
12069	123	5	boiling	boiling	NN
12069	123	6	)	)	-RRB-
12069	123	7	enough	enough	RB
12069	123	8	to	to	TO
12069	123	9	make	make	VB
12069	123	10	it	-PRON-	PRP
12069	123	11	as	as	RB
12069	123	12	thick	thick	JJ
12069	123	13	as	as	IN
12069	123	14	cream	cream	NN
12069	123	15	.	.	.
12069	124	1	Take	take	VB
12069	124	2	from	from	IN
12069	124	3	the	the	DT
12069	124	4	fire	fire	NN
12069	124	5	and	and	CC
12069	124	6	stir	stir	VB
12069	124	7	in	in	IN
12069	124	8	the	the	DT
12069	124	9	yolks	yolk	NNS
12069	124	10	of	of	IN
12069	124	11	four	four	CD
12069	124	12	eggs	egg	NNS
12069	124	13	beaten	beat	VBN
12069	124	14	well	well	RB
12069	124	15	with	with	IN
12069	124	16	the	the	DT
12069	124	17	juice	juice	NN
12069	124	18	of	of	IN
12069	124	19	a	a	DT
12069	124	20	lime	lime	NN
12069	124	21	and	and	CC
12069	124	22	a	a	DT
12069	124	23	tablespoonful	tablespoonful	NN
12069	124	24	of	of	IN
12069	124	25	water	water	NN
12069	124	26	.	.	.
12069	125	1	Cover	cover	VB
12069	125	2	each	each	DT
12069	125	3	oyster	oyster	JJ
12069	125	4	thickly	thickly	RB
12069	125	5	with	with	IN
12069	125	6	some	some	DT
12069	125	7	of	of	IN
12069	125	8	the	the	DT
12069	125	9	mixture	mixture	NN
12069	125	10	and	and	CC
12069	125	11	allow	allow	VB
12069	125	12	it	-PRON-	PRP
12069	125	13	to	to	TO
12069	125	14	cool	cool	VB
12069	125	15	.	.	.
12069	126	1	Then	then	RB
12069	126	2	roll	roll	VB
12069	126	3	twice	twice	RB
12069	126	4	in	in	IN
12069	126	5	beaten	beat	VBN
12069	126	6	egg	egg	NN
12069	126	7	and	and	CC
12069	126	8	bread	bread	NN
12069	126	9	crumbs	crumb	NNS
12069	126	10	.	.	.
12069	127	1	Fry	fry	NN
12069	127	2	to	to	IN
12069	127	3	a	a	DT
12069	127	4	light	light	JJ
12069	127	5	brown	brown	NN
12069	127	6	in	in	IN
12069	127	7	butter	butter	NN
12069	127	8	and	and	CC
12069	127	9	serve	serve	VB
12069	127	10	very	very	RB
12069	127	11	hot	hot	JJ
12069	127	12	.	.	.
12069	128	1	*	*	NFP
12069	128	2	*	*	NFP
12069	128	3	*	*	NFP
12069	128	4	*	*	NFP
12069	128	5	*	*	NFP
12069	128	6	Toasted	Toasted	NNP
12069	128	7	Angels	Angels	NNPS
12069	128	8	Sprinkle	Sprinkle	NNP
12069	128	9	cayenne	cayenne	NNS
12069	128	10	and	and	CC
12069	128	11	a	a	DT
12069	128	12	few	few	JJ
12069	128	13	drops	drop	NNS
12069	128	14	of	of	IN
12069	128	15	lime	lime	NN
12069	128	16	juice	juice	NN
12069	128	17	over	over	IN
12069	128	18	as	as	RB
12069	128	19	many	many	JJ
12069	128	20	large	large	JJ
12069	128	21	oysters	oyster	NNS
12069	128	22	as	as	IN
12069	128	23	are	be	VBP
12069	128	24	required	require	VBN
12069	128	25	,	,	,
12069	128	26	then	then	RB
12069	128	27	wrap	wrap	VB
12069	128	28	each	each	DT
12069	128	29	oyster	oyster	NN
12069	128	30	in	in	IN
12069	128	31	a	a	DT
12069	128	32	thin	thin	JJ
12069	128	33	strip	strip	NN
12069	128	34	of	of	IN
12069	128	35	bacon	bacon	NN
12069	128	36	or	or	CC
12069	128	37	fat	fat	NN
12069	128	38	salt	salt	NN
12069	128	39	pork	pork	NN
12069	128	40	.	.	.
12069	129	1	Fasten	fasten	RB
12069	129	2	with	with	IN
12069	129	3	a	a	DT
12069	129	4	wooden	wooden	JJ
12069	129	5	tooth	tooth	NN
12069	129	6	-	-	HYPH
12069	129	7	pick	pick	NN
12069	129	8	and	and	CC
12069	129	9	broil	broil	NN
12069	129	10	until	until	IN
12069	129	11	the	the	DT
12069	129	12	bacon	bacon	NN
12069	129	13	is	be	VBZ
12069	129	14	crisp	crisp	JJ
12069	129	15	.	.	.
12069	130	1	Serve	serve	VB
12069	130	2	very	very	RB
12069	130	3	hot	hot	JJ
12069	130	4	on	on	IN
12069	130	5	squares	square	NNS
12069	130	6	of	of	IN
12069	130	7	buttered	butter	VBN
12069	130	8	toast	toast	NN
12069	130	9	.	.	.
12069	131	1	*	*	NFP
12069	131	2	*	*	NFP
12069	131	3	*	*	NFP
12069	131	4	*	*	NFP
12069	131	5	*	*	NFP
12069	131	6	Oyster	Oyster	NNP
12069	131	7	Patés	Patés	NNP
12069	131	8	Rub	Rub	NNP
12069	131	9	together	together	RB
12069	131	10	one	one	CD
12069	131	11	ounce	ounce	NN
12069	131	12	of	of	IN
12069	131	13	butter	butter	NN
12069	131	14	and	and	CC
12069	131	15	one	one	CD
12069	131	16	teaspoonful	teaspoonful	NN
12069	131	17	of	of	IN
12069	131	18	flour	flour	NN
12069	131	19	.	.	.
12069	132	1	Melt	melt	VB
12069	132	2	this	this	DT
12069	132	3	in	in	IN
12069	132	4	a	a	DT
12069	132	5	saucepan	saucepan	NN
12069	132	6	and	and	CC
12069	132	7	add	add	VB
12069	132	8	salt	salt	NN
12069	132	9	,	,	,
12069	132	10	mace	mace	NN
12069	132	11	and	and	CC
12069	132	12	cayenne	cayenne	NN
12069	132	13	.	.	.
12069	133	1	Stir	stir	VB
12069	133	2	gently	gently	RB
12069	133	3	a	a	DT
12069	133	4	few	few	JJ
12069	133	5	minutes	minute	NNS
12069	133	6	,	,	,
12069	133	7	until	until	IN
12069	133	8	smooth	smooth	JJ
12069	133	9	.	.	.
12069	134	1	Then	then	RB
12069	134	2	add	add	VB
12069	134	3	slowly	slowly	RB
12069	134	4	four	four	CD
12069	134	5	tablespoonfuls	tablespoonful	NNS
12069	134	6	of	of	IN
12069	134	7	cream	cream	NN
12069	134	8	.	.	.
12069	135	1	Strain	strain	VB
12069	135	2	two	two	CD
12069	135	3	dozen	dozen	NN
12069	135	4	oysters	oyster	NNS
12069	135	5	and	and	CC
12069	135	6	add	add	VB
12069	135	7	the	the	DT
12069	135	8	liquor	liquor	NN
12069	135	9	very	very	RB
12069	135	10	slowly	slowly	RB
12069	135	11	,	,	,
12069	135	12	stirring	stir	VBG
12069	135	13	all	all	PDT
12069	135	14	the	the	DT
12069	135	15	time	time	NN
12069	135	16	.	.	.
12069	136	1	When	when	WRB
12069	136	2	it	-PRON-	PRP
12069	136	3	boils	boil	VBZ
12069	136	4	up	up	RP
12069	136	5	,	,	,
12069	136	6	put	put	VBN
12069	136	7	in	in	IN
12069	136	8	the	the	DT
12069	136	9	oysters	oyster	NNS
12069	136	10	,	,	,
12069	136	11	cook	cook	VB
12069	136	12	three	three	CD
12069	136	13	minutes	minute	NNS
12069	136	14	and	and	CC
12069	136	15	fill	fill	VB
12069	136	16	the	the	DT
12069	136	17	paté	paté	NN
12069	136	18	shells	shell	NNS
12069	136	19	.	.	.
12069	137	1	Serve	serve	VB
12069	137	2	very	very	RB
12069	137	3	hot	hot	JJ
12069	137	4	.	.	.
12069	138	1	*	*	NFP
12069	138	2	*	*	NFP
12069	138	3	*	*	NFP
12069	138	4	*	*	NFP
12069	138	5	*	*	NFP
12069	138	6	Scalloped	Scalloped	NNP
12069	138	7	Clams	Clams	NNPS
12069	138	8	Wash	Wash	NNP
12069	138	9	clean	clean	JJ
12069	138	10	one	one	CD
12069	138	11	hundred	hundred	CD
12069	138	12	clams	clam	NNS
12069	138	13	.	.	.
12069	139	1	Use	use	VB
12069	139	2	soft	soft	JJ
12069	139	3	part	part	NN
12069	139	4	whole	whole	JJ
12069	139	5	and	and	CC
12069	139	6	the	the	DT
12069	139	7	tough	tough	JJ
12069	139	8	part	part	NN
12069	139	9	chopped	chop	VBD
12069	139	10	fine	fine	JJ
12069	139	11	.	.	.
12069	140	1	Put	put	VB
12069	140	2	a	a	DT
12069	140	3	layer	layer	NN
12069	140	4	on	on	IN
12069	140	5	the	the	DT
12069	140	6	bottom	bottom	NN
12069	140	7	of	of	IN
12069	140	8	a	a	DT
12069	140	9	buttered	butter	VBN
12069	140	10	baking	baking	NN
12069	140	11	dish	dish	NN
12069	140	12	.	.	.
12069	141	1	Season	season	NN
12069	141	2	with	with	IN
12069	141	3	salt	salt	NN
12069	141	4	,	,	,
12069	141	5	pepper	pepper	NN
12069	141	6	,	,	,
12069	141	7	cayenne	cayenne	NN
12069	141	8	and	and	CC
12069	141	9	a	a	DT
12069	141	10	little	little	JJ
12069	141	11	mace	mace	NN
12069	141	12	and	and	CC
12069	141	13	sprinkle	sprinkle	VB
12069	141	14	over	over	RP
12069	141	15	plenty	plenty	NN
12069	141	16	of	of	IN
12069	141	17	stale	stale	JJ
12069	141	18	bread	bread	NN
12069	141	19	crumbs	crumb	NNS
12069	141	20	and	and	CC
12069	141	21	a	a	DT
12069	141	22	quantity	quantity	NN
12069	141	23	of	of	IN
12069	141	24	bits	bit	NNS
12069	141	25	of	of	IN
12069	141	26	butter	butter	NN
12069	141	27	.	.	.
12069	142	1	Repeat	repeat	VB
12069	142	2	the	the	DT
12069	142	3	layers	layer	NNS
12069	142	4	until	until	IN
12069	142	5	the	the	DT
12069	142	6	dish	dish	NN
12069	142	7	is	be	VBZ
12069	142	8	full	full	JJ
12069	142	9	.	.	.
12069	143	1	Put	put	VB
12069	143	2	plenty	plenty	NN
12069	143	3	of	of	IN
12069	143	4	butter	butter	NN
12069	143	5	on	on	IN
12069	143	6	top	top	NN
12069	143	7	and	and	CC
12069	143	8	pour	pour	VBP
12069	143	9	in	in	IN
12069	143	10	a	a	DT
12069	143	11	cup	cup	NN
12069	143	12	of	of	IN
12069	143	13	the	the	DT
12069	143	14	water	water	NN
12069	143	15	from	from	IN
12069	143	16	the	the	DT
12069	143	17	clams	clam	NNS
12069	143	18	.	.	.
12069	144	1	Bake	bake	VB
12069	144	2	in	in	IN
12069	144	3	a	a	DT
12069	144	4	moderate	moderate	JJ
12069	144	5	oven	oven	NNP
12069	144	6	one	one	CD
12069	144	7	hour	hour	NN
12069	144	8	,	,	,
12069	144	9	and	and	CC
12069	144	10	when	when	WRB
12069	144	11	half	half	NN
12069	144	12	done	do	VBN
12069	144	13	pour	pour	NN
12069	144	14	in	in	IN
12069	144	15	a	a	DT
12069	144	16	tumbler	tumbler	NN
12069	144	17	of	of	IN
12069	144	18	sherry	sherry	NNP
12069	144	19	.	.	.
12069	145	1	*	*	NFP
12069	145	2	*	*	NFP
12069	145	3	*	*	NFP
12069	145	4	*	*	NFP
12069	145	5	*	*	NFP
12069	145	6	Shrimp	shrimp	NN
12069	145	7	or	or	CC
12069	145	8	Oyster	Oyster	NNP
12069	145	9	Curry	Curry	NNP
12069	145	10	Melt	Melt	NNP
12069	145	11	four	four	CD
12069	145	12	ounces	ounce	NNS
12069	145	13	of	of	IN
12069	145	14	butter	butter	NN
12069	145	15	and	and	CC
12069	145	16	fry	fry	NN
12069	145	17	in	in	IN
12069	145	18	it	-PRON-	PRP
12069	145	19	four	four	CD
12069	145	20	young	young	JJ
12069	145	21	onions	onion	NNS
12069	145	22	and	and	CC
12069	145	23	a	a	DT
12069	145	24	clove	clove	NN
12069	145	25	of	of	IN
12069	145	26	garlic	garlic	NN
12069	145	27	chopped	chop	VBN
12069	145	28	.	.	.
12069	146	1	Add	add	VB
12069	146	2	the	the	DT
12069	146	3	juice	juice	NN
12069	146	4	of	of	IN
12069	146	5	two	two	CD
12069	146	6	limes	lime	NNS
12069	146	7	.	.	.
12069	147	1	Stir	stir	VB
12069	147	2	into	into	IN
12069	147	3	this	this	DT
12069	147	4	one	one	CD
12069	147	5	teaspoonful	teaspoonful	NN
12069	147	6	of	of	IN
12069	147	7	corn	corn	NN
12069	147	8	starch	starch	NN
12069	147	9	,	,	,
12069	147	10	two	two	CD
12069	147	11	tablespoonfuls	tablespoonful	NNS
12069	147	12	of	of	IN
12069	147	13	curry	curry	NN
12069	147	14	powder	powder	NN
12069	147	15	and	and	CC
12069	147	16	half	half	PDT
12069	147	17	a	a	DT
12069	147	18	cup	cup	NN
12069	147	19	of	of	IN
12069	147	20	cream	cream	NN
12069	147	21	with	with	IN
12069	147	22	salt	salt	NN
12069	147	23	,	,	,
12069	147	24	pepper	pepper	NN
12069	147	25	and	and	CC
12069	147	26	cayenne	cayenne	NN
12069	147	27	.	.	.
12069	148	1	Stir	stir	VB
12069	148	2	this	this	DT
12069	148	3	rapidly	rapidly	RB
12069	148	4	over	over	IN
12069	148	5	the	the	DT
12069	148	6	fire	fire	NN
12069	148	7	until	until	IN
12069	148	8	very	very	RB
12069	148	9	thick	thick	JJ
12069	148	10	.	.	.
12069	149	1	Thin	thin	JJ
12069	149	2	with	with	IN
12069	149	3	milk	milk	NN
12069	149	4	until	until	IN
12069	149	5	it	-PRON-	PRP
12069	149	6	is	be	VBZ
12069	149	7	the	the	DT
12069	149	8	proper	proper	JJ
12069	149	9	consistency	consistency	NN
12069	149	10	,	,	,
12069	149	11	then	then	RB
12069	149	12	add	add	VB
12069	149	13	a	a	DT
12069	149	14	large	large	JJ
12069	149	15	cup	cup	NN
12069	149	16	of	of	IN
12069	149	17	picked	pick	VBN
12069	149	18	shrimps	shrimp	NNS
12069	149	19	,	,	,
12069	149	20	and	and	CC
12069	149	21	as	as	IN
12069	149	22	many	many	JJ
12069	149	23	oysters	oyster	NNS
12069	149	24	.	.	.
12069	150	1	Cook	cook	VB
12069	150	2	two	two	CD
12069	150	3	minutes	minute	NNS
12069	150	4	after	after	IN
12069	150	5	it	-PRON-	PRP
12069	150	6	boils	boil	VBZ
12069	150	7	.	.	.
12069	151	1	*	*	NFP
12069	151	2	*	*	NFP
12069	151	3	*	*	NFP
12069	151	4	*	*	NFP
12069	151	5	*	*	NFP
12069	151	6	Shrimps	shrimps	VB
12069	151	7	a	a	DT
12069	151	8	la	la	FW
12069	151	9	Bordelaise	Bordelaise	NNP
12069	151	10	Place	Place	NNP
12069	151	11	two	two	CD
12069	151	12	tablespoonfuls	tablespoonful	NNS
12069	151	13	of	of	IN
12069	151	14	butter	butter	NN
12069	151	15	and	and	CC
12069	151	16	one	one	CD
12069	151	17	of	of	IN
12069	151	18	flour	flour	NN
12069	151	19	in	in	IN
12069	151	20	a	a	DT
12069	151	21	saucepan	saucepan	NN
12069	151	22	and	and	CC
12069	151	23	brown	brown	JJ
12069	151	24	over	over	IN
12069	151	25	the	the	DT
12069	151	26	fire	fire	NN
12069	151	27	.	.	.
12069	152	1	Stir	stir	VB
12069	152	2	into	into	IN
12069	152	3	this	this	DT
12069	152	4	one	one	CD
12069	152	5	cup	cup	NN
12069	152	6	of	of	IN
12069	152	7	stock	stock	NN
12069	152	8	,	,	,
12069	152	9	and	and	CC
12069	152	10	add	add	VB
12069	152	11	two	two	CD
12069	152	12	tablespoonfuls	tablespoonful	NNS
12069	152	13	of	of	IN
12069	152	14	finely	finely	RB
12069	152	15	chopped	chop	VBN
12069	152	16	raw	raw	NNP
12069	152	17	ham	ham	NNP
12069	152	18	,	,	,
12069	152	19	a	a	DT
12069	152	20	slice	slice	NN
12069	152	21	of	of	IN
12069	152	22	onion	onion	NN
12069	152	23	,	,	,
12069	152	24	one	one	CD
12069	152	25	tablespoonful	tablespoonful	NN
12069	152	26	of	of	IN
12069	152	27	chopped	chop	VBN
12069	152	28	parsley	parsley	NN
12069	152	29	.	.	.
12069	153	1	Simmer	simmer	NN
12069	153	2	for	for	IN
12069	153	3	ten	ten	CD
12069	153	4	or	or	CC
12069	153	5	fifteen	fifteen	CD
12069	153	6	minutes	minute	NNS
12069	153	7	.	.	.
12069	154	1	Strain	strain	VB
12069	154	2	the	the	DT
12069	154	3	same	same	JJ
12069	154	4	and	and	CC
12069	154	5	add	add	VB
12069	154	6	to	to	IN
12069	154	7	it	-PRON-	PRP
12069	154	8	a	a	DT
12069	154	9	cup	cup	NN
12069	154	10	of	of	IN
12069	154	11	shrimps	shrimp	NNS
12069	154	12	.	.	.
12069	155	1	Simmer	simmer	NN
12069	155	2	again	again	RB
12069	155	3	for	for	IN
12069	155	4	a	a	DT
12069	155	5	few	few	JJ
12069	155	6	moments	moment	NNS
12069	155	7	and	and	CC
12069	155	8	add	add	VB
12069	155	9	a	a	DT
12069	155	10	teaspoonful	teaspoonful	NN
12069	155	11	of	of	IN
12069	155	12	tomato	tomato	NN
12069	155	13	or	or	CC
12069	155	14	mushroom	mushroom	NN
12069	155	15	catsup	catsup	NN
12069	155	16	.	.	.
12069	156	1	Season	season	NN
12069	156	2	with	with	IN
12069	156	3	,	,	,
12069	156	4	salt	salt	NN
12069	156	5	and	and	CC
12069	156	6	pepper	pepper	NN
12069	156	7	,	,	,
12069	156	8	and	and	CC
12069	156	9	serve	serve	VB
12069	156	10	in	in	IN
12069	156	11	timbale	timbale	JJ
12069	156	12	cases	case	NNS
12069	156	13	.	.	.
12069	157	1	*	*	NFP
12069	157	2	*	*	NFP
12069	157	3	*	*	NFP
12069	157	4	*	*	NFP
12069	157	5	*	*	NFP
12069	157	6	Shrimps	shrimp	VBN
12069	157	7	with	with	IN
12069	157	8	Tomato	Tomato	NNP
12069	157	9	Stew	Stew	NNP
12069	157	10	half	half	PDT
12069	157	11	a	a	DT
12069	157	12	dozen	dozen	NN
12069	157	13	large	large	JJ
12069	157	14	tomatoes	tomato	NNS
12069	157	15	with	with	IN
12069	157	16	a	a	DT
12069	157	17	tablespoonful	tablespoonful	NN
12069	157	18	of	of	IN
12069	157	19	anchovy	anchovy	JJ
12069	157	20	sauce	sauce	NN
12069	157	21	,	,	,
12069	157	22	a	a	DT
12069	157	23	piece	piece	NN
12069	157	24	of	of	IN
12069	157	25	butter	butter	NN
12069	157	26	,	,	,
12069	157	27	salt	salt	NN
12069	157	28	,	,	,
12069	157	29	pepper	pepper	NN
12069	157	30	and	and	CC
12069	157	31	cayenne	cayenne	NN
12069	157	32	.	.	.
12069	158	1	Put	put	VB
12069	158	2	this	this	DT
12069	158	3	through	through	IN
12069	158	4	a	a	DT
12069	158	5	sieve	sieve	NN
12069	158	6	until	until	IN
12069	158	7	it	-PRON-	PRP
12069	158	8	is	be	VBZ
12069	158	9	very	very	RB
12069	158	10	smooth	smooth	JJ
12069	158	11	.	.	.
12069	159	1	Fill	fill	VB
12069	159	2	a	a	DT
12069	159	3	baking	baking	NN
12069	159	4	dish	dish	NN
12069	159	5	with	with	IN
12069	159	6	picked	pick	VBN
12069	159	7	shrimps	shrimp	NNS
12069	159	8	,	,	,
12069	159	9	pour	pour	VB
12069	159	10	the	the	DT
12069	159	11	tomato	tomato	NN
12069	159	12	over	over	IN
12069	159	13	them	-PRON-	PRP
12069	159	14	,	,	,
12069	159	15	sprinkle	sprinkle	VBP
12069	159	16	with	with	IN
12069	159	17	bread	bread	NN
12069	159	18	crumbs	crumb	NNS
12069	159	19	and	and	CC
12069	159	20	bits	bit	NNS
12069	159	21	of	of	IN
12069	159	22	butter	butter	NN
12069	159	23	,	,	,
12069	159	24	and	and	CC
12069	159	25	bake	bake	VB
12069	159	26	until	until	IN
12069	159	27	brown	brown	NNP
12069	159	28	.	.	.
12069	160	1	*	*	NFP
12069	160	2	*	*	NFP
12069	160	3	*	*	NFP
12069	160	4	*	*	NFP
12069	160	5	*	*	NFP
12069	160	6	Saute	Saute	NNP
12069	160	7	of	of	IN
12069	160	8	Shrimps	Shrimps	NNP
12069	160	9	Melt	Melt	NNP
12069	160	10	a	a	DT
12069	160	11	piece	piece	NN
12069	160	12	of	of	IN
12069	160	13	butter	butter	NN
12069	160	14	in	in	IN
12069	160	15	a	a	DT
12069	160	16	stewpan	stewpan	NN
12069	160	17	with	with	IN
12069	160	18	a	a	DT
12069	160	19	little	little	JJ
12069	160	20	flour	flour	NN
12069	160	21	,	,	,
12069	160	22	salt	salt	NN
12069	160	23	and	and	CC
12069	160	24	cayenne	cayenne	NN
12069	160	25	.	.	.
12069	161	1	Just	just	RB
12069	161	2	as	as	IN
12069	161	3	it	-PRON-	PRP
12069	161	4	turns	turn	VBZ
12069	161	5	dark	dark	JJ
12069	161	6	,	,	,
12069	161	7	put	put	VBN
12069	161	8	in	in	IN
12069	161	9	a	a	DT
12069	161	10	glass	glass	NN
12069	161	11	of	of	IN
12069	161	12	white	white	JJ
12069	161	13	wine	wine	NN
12069	161	14	,	,	,
12069	161	15	a	a	DT
12069	161	16	pound	pound	NN
12069	161	17	of	of	IN
12069	161	18	picked	pick	VBN
12069	161	19	shrimps	shrimp	NNS
12069	161	20	,	,	,
12069	161	21	a	a	DT
12069	161	22	little	little	JJ
12069	161	23	lemon	lemon	NN
12069	161	24	juice	juice	NN
12069	161	25	,	,	,
12069	161	26	and	and	CC
12069	161	27	if	if	IN
12069	161	28	liked	like	VBN
12069	161	29	,	,	,
12069	161	30	a	a	DT
12069	161	31	bit	bit	NN
12069	161	32	of	of	IN
12069	161	33	anchovy	anchovy	JJ
12069	161	34	sauce	sauce	NN
12069	161	35	.	.	.
12069	162	1	Take	take	VB
12069	162	2	from	from	IN
12069	162	3	the	the	DT
12069	162	4	fire	fire	NN
12069	162	5	and	and	CC
12069	162	6	stir	stir	VB
12069	162	7	in	in	IN
12069	162	8	the	the	DT
12069	162	9	well	well	RB
12069	162	10	-	-	HYPH
12069	162	11	beaten	beat	VBN
12069	162	12	yolks	yolk	NNS
12069	162	13	of	of	IN
12069	162	14	two	two	CD
12069	162	15	eggs	egg	NNS
12069	162	16	.	.	.
12069	163	1	Pour	pour	VB
12069	163	2	into	into	IN
12069	163	3	cup	cup	NN
12069	163	4	-	-	HYPH
12069	163	5	shaped	shape	VBN
12069	163	6	pieces	piece	NNS
12069	163	7	of	of	IN
12069	163	8	fried	fried	JJ
12069	163	9	bread	bread	NN
12069	163	10	,	,	,
12069	163	11	and	and	CC
12069	163	12	serve	serve	VB
12069	163	13	very	very	RB
12069	163	14	hot	hot	JJ
12069	163	15	.	.	.
12069	164	1	*	*	NFP
12069	164	2	*	*	NFP
12069	164	3	*	*	NFP
12069	164	4	*	*	NFP
12069	164	5	*	*	NFP
12069	164	6	Crab	crab	VB
12069	164	7	a	a	FW
12069	164	8	la	la	FW
12069	164	9	Creole	Creole	NNP
12069	164	10	Fry	Fry	NNP
12069	164	11	in	in	IN
12069	164	12	four	four	CD
12069	164	13	ounces	ounce	NNS
12069	164	14	of	of	IN
12069	164	15	butter	butter	NN
12069	164	16	,	,	,
12069	164	17	four	four	CD
12069	164	18	young	young	JJ
12069	164	19	onions	onion	NNS
12069	164	20	,	,	,
12069	164	21	one	one	CD
12069	164	22	clove	clove	NN
12069	164	23	of	of	IN
12069	164	24	garlic	garlic	NN
12069	164	25	and	and	CC
12069	164	26	two	two	CD
12069	164	27	green	green	JJ
12069	164	28	peppers	pepper	NNS
12069	164	29	,	,	,
12069	164	30	all	all	DT
12069	164	31	chopped	chop	VBN
12069	164	32	fine	fine	JJ
12069	164	33	.	.	.
12069	165	1	Cook	cook	VB
12069	165	2	until	until	IN
12069	165	3	soft	soft	JJ
12069	165	4	and	and	CC
12069	165	5	add	add	VB
12069	165	6	one	one	CD
12069	165	7	tomato	tomato	NN
12069	165	8	cut	cut	VBD
12069	165	9	up	up	RP
12069	165	10	,	,	,
12069	165	11	salt	salt	NN
12069	165	12	,	,	,
12069	165	13	pepper	pepper	NN
12069	165	14	and	and	CC
12069	165	15	cayenne	cayenne	NN
12069	165	16	.	.	.
12069	166	1	Stew	stew	NN
12069	166	2	until	until	IN
12069	166	3	smooth	smooth	JJ
12069	166	4	,	,	,
12069	166	5	and	and	CC
12069	166	6	add	add	VB
12069	166	7	one	one	CD
12069	166	8	teaspoonful	teaspoonful	NN
12069	166	9	of	of	IN
12069	166	10	flour	flour	NN
12069	166	11	,	,	,
12069	166	12	a	a	DT
12069	166	13	little	little	JJ
12069	166	14	cream	cream	NN
12069	166	15	or	or	CC
12069	166	16	rich	rich	JJ
12069	166	17	milk	milk	NN
12069	166	18	,	,	,
12069	166	19	and	and	CC
12069	166	20	the	the	DT
12069	166	21	meat	meat	NN
12069	166	22	picked	pick	VBD
12069	166	23	from	from	IN
12069	166	24	two	two	CD
12069	166	25	crabs	crab	NNS
12069	166	26	.	.	.
12069	167	1	Boil	Boil	NNP
12069	167	2	a	a	DT
12069	167	3	few	few	JJ
12069	167	4	moments	moment	NNS
12069	167	5	and	and	CC
12069	167	6	serve	serve	VB
12069	167	7	with	with	IN
12069	167	8	buttered	butter	VBN
12069	167	9	toast	toast	NN
12069	167	10	.	.	.
12069	168	1	*	*	NFP
12069	168	2	*	*	NFP
12069	168	3	*	*	NFP
12069	168	4	*	*	NFP
12069	168	5	*	*	NFP
12069	168	6	Sole	Sole	NNP
12069	168	7	a	a	DT
12069	168	8	la	la	NNP
12069	168	9	Normandie	Normandie	NNP
12069	168	10	Take	take	VB
12069	168	11	a	a	DT
12069	168	12	large	large	JJ
12069	168	13	sole	sole	NN
12069	168	14	(	(	-LRB-
12069	168	15	one	one	CD
12069	168	16	without	without	IN
12069	168	17	a	a	DT
12069	168	18	roe	roe	NN
12069	168	19	)	)	-RRB-
12069	168	20	.	.	.
12069	169	1	Remove	remove	VB
12069	169	2	the	the	DT
12069	169	3	back	back	JJ
12069	169	4	skin	skin	NN
12069	169	5	and	and	CC
12069	169	6	with	with	IN
12069	169	7	a	a	DT
12069	169	8	sharp	sharp	JJ
12069	169	9	knife	knife	NN
12069	169	10	very	very	RB
12069	169	11	carefully	carefully	RB
12069	169	12	cut	cut	VBD
12069	169	13	out	out	RP
12069	169	14	the	the	DT
12069	169	15	side	side	NN
12069	169	16	fins	fin	NNS
12069	169	17	,	,	,
12069	169	18	lay	lie	VBD
12069	169	19	it	-PRON-	PRP
12069	169	20	on	on	IN
12069	169	21	the	the	DT
12069	169	22	dish	dish	NN
12069	169	23	in	in	IN
12069	169	24	which	which	WDT
12069	169	25	it	-PRON-	PRP
12069	169	26	is	be	VBZ
12069	169	27	to	to	TO
12069	169	28	be	be	VB
12069	169	29	served	serve	VBN
12069	169	30	,	,	,
12069	169	31	one	one	NN
12069	169	32	that	that	WDT
12069	169	33	may	may	MD
12069	169	34	be	be	VB
12069	169	35	placed	place	VBN
12069	169	36	in	in	IN
12069	169	37	the	the	DT
12069	169	38	oven	oven	NN
12069	169	39	.	.	.
12069	170	1	Brush	brush	VB
12069	170	2	the	the	DT
12069	170	3	fish	fish	NN
12069	170	4	with	with	IN
12069	170	5	melted	melted	JJ
12069	170	6	butter	butter	NN
12069	170	7	.	.	.
12069	171	1	Insert	insert	NN
12069	171	2	in	in	IN
12069	171	3	the	the	DT
12069	171	4	flesh	flesh	NN
12069	171	5	of	of	IN
12069	171	6	the	the	DT
12069	171	7	fish	fish	NN
12069	171	8	some	some	DT
12069	171	9	small	small	JJ
12069	171	10	slices	slice	NNS
12069	171	11	of	of	IN
12069	171	12	truffle	truffle	NN
12069	171	13	.	.	.
12069	172	1	Sprinkle	sprinkle	VB
12069	172	2	it	-PRON-	PRP
12069	172	3	with	with	IN
12069	172	4	salt	salt	NN
12069	172	5	,	,	,
12069	172	6	white	white	JJ
12069	172	7	pepper	pepper	NN
12069	172	8	,	,	,
12069	172	9	a	a	DT
12069	172	10	very	very	RB
12069	172	11	little	little	JJ
12069	172	12	mace	mace	NN
12069	172	13	and	and	CC
12069	172	14	dust	dust	NN
12069	172	15	it	-PRON-	PRP
12069	172	16	all	all	RB
12069	172	17	over	over	RB
12069	172	18	with	with	IN
12069	172	19	fine	fine	JJ
12069	172	20	crumbs	crumb	NNS
12069	172	21	.	.	.
12069	173	1	Pour	pour	VB
12069	173	2	around	around	IN
12069	173	3	it	-PRON-	PRP
12069	173	4	a	a	DT
12069	173	5	tumbler	tumbler	NN
12069	173	6	of	of	IN
12069	173	7	good	good	JJ
12069	173	8	white	white	JJ
12069	173	9	wine	wine	NN
12069	173	10	.	.	.
12069	174	1	Place	place	NN
12069	174	2	in	in	IN
12069	174	3	a	a	DT
12069	174	4	moderate	moderate	JJ
12069	174	5	oven	oven	NN
12069	174	6	and	and	CC
12069	174	7	cook	cook	NN
12069	174	8	until	until	IN
12069	174	9	nearly	nearly	RB
12069	174	10	done	do	VBN
12069	174	11	,	,	,
12069	174	12	twenty	twenty	CD
12069	174	13	minutes	minute	NNS
12069	174	14	or	or	CC
12069	174	15	longer	long	RBR
12069	174	16	,	,	,
12069	174	17	if	if	IN
12069	174	18	the	the	DT
12069	174	19	fish	fish	NN
12069	174	20	be	be	VB
12069	174	21	large	large	JJ
12069	174	22	.	.	.
12069	175	1	Take	take	VB
12069	175	2	it	-PRON-	PRP
12069	175	3	out	out	RP
12069	175	4	and	and	CC
12069	175	5	put	put	VB
12069	175	6	around	around	IN
12069	175	7	the	the	DT
12069	175	8	edge	edge	NN
12069	175	9	of	of	IN
12069	175	10	the	the	DT
12069	175	11	dish	dish	NN
12069	175	12	a	a	DT
12069	175	13	row	row	NN
12069	175	14	of	of	IN
12069	175	15	croutons	crouton	NNS
12069	175	16	,	,	,
12069	175	17	brushing	brush	VBG
12069	175	18	them	-PRON-	PRP
12069	175	19	with	with	IN
12069	175	20	the	the	DT
12069	175	21	white	white	NN
12069	175	22	of	of	IN
12069	175	23	an	an	DT
12069	175	24	egg	egg	NN
12069	175	25	to	to	TO
12069	175	26	make	make	VB
12069	175	27	them	-PRON-	PRP
12069	175	28	adhere	adhere	VB
12069	175	29	to	to	IN
12069	175	30	the	the	DT
12069	175	31	dish	dish	NN
12069	175	32	.	.	.
12069	176	1	Then	then	RB
12069	176	2	scatter	scatter	VB
12069	176	3	over	over	IN
12069	176	4	and	and	CC
12069	176	5	around	around	IN
12069	176	6	the	the	DT
12069	176	7	fish	fish	NN
12069	176	8	,	,	,
12069	176	9	a	a	DT
12069	176	10	small	small	JJ
12069	176	11	can	can	NN
12069	176	12	of	of	IN
12069	176	13	mushrooms	mushroom	NNS
12069	176	14	,	,	,
12069	176	15	sliced	slice	VBN
12069	176	16	,	,	,
12069	176	17	oysters	oyster	NNS
12069	176	18	,	,	,
12069	176	19	mussels	mussel	NNS
12069	176	20	,	,	,
12069	176	21	picked	pick	VBD
12069	176	22	shrimps	shrimp	NNS
12069	176	23	and	and	CC
12069	176	24	some	some	DT
12069	176	25	quenelles	quenelle	NNS
12069	176	26	.	.	.
12069	177	1	Add	add	VB
12069	177	2	a	a	DT
12069	177	3	little	little	RB
12069	177	4	more	more	RBR
12069	177	5	melted	melted	JJ
12069	177	6	butter	butter	NN
12069	177	7	and	and	CC
12069	177	8	a	a	DT
12069	177	9	few	few	JJ
12069	177	10	more	more	JJR
12069	177	11	crumbs	crumb	NNS
12069	177	12	,	,	,
12069	177	13	add	add	VB
12069	177	14	more	more	JJR
12069	177	15	white	white	JJ
12069	177	16	wine	wine	NN
12069	177	17	and	and	CC
12069	177	18	put	put	VBD
12069	177	19	back	back	RB
12069	177	20	in	in	IN
12069	177	21	the	the	DT
12069	177	22	oven	oven	NN
12069	177	23	for	for	IN
12069	177	24	five	five	CD
12069	177	25	minutes	minute	NNS
12069	177	26	.	.	.
12069	178	1	*	*	NFP
12069	178	2	*	*	NFP
12069	178	3	*	*	NFP
12069	178	4	*	*	NFP
12069	178	5	*	*	NFP
12069	178	6	Filet	Filet	NNP
12069	178	7	of	of	IN
12069	178	8	Sole	Sole	NNP
12069	178	9	a	a	NNP
12069	178	10	la	la	FW
12069	178	11	Bohemian	Bohemian	NNP
12069	178	12	Cut	Cut	NNP
12069	178	13	a	a	DT
12069	178	14	sole	sole	NN
12069	178	15	or	or	CC
12069	178	16	flounder	flounder	VB
12069	178	17	into	into	IN
12069	178	18	four	four	CD
12069	178	19	filets	filet	NNS
12069	178	20	.	.	.
12069	179	1	Roll	roll	VB
12069	179	2	each	each	DT
12069	179	3	one	one	NN
12069	179	4	up	up	RP
12069	179	5	,	,	,
12069	179	6	stuffing	stuff	VBG
12069	179	7	with	with	IN
12069	179	8	a	a	DT
12069	179	9	mixture	mixture	NN
12069	179	10	of	of	IN
12069	179	11	sal	sal	JJ
12069	179	12	piquant	piquant	JJ
12069	179	13	sauce	sauce	NN
12069	179	14	.	.	.
12069	180	1	Roll	roll	VB
12069	180	2	around	around	IN
12069	180	3	each	each	DT
12069	180	4	a	a	DT
12069	180	5	thin	thin	JJ
12069	180	6	slice	slice	NN
12069	180	7	of	of	IN
12069	180	8	pork	pork	NN
12069	180	9	and	and	CC
12069	180	10	fasten	fasten	RB
12069	180	11	with	with	IN
12069	180	12	a	a	DT
12069	180	13	skewer	skewer	NN
12069	180	14	.	.	.
12069	181	1	Stand	stand	VB
12069	181	2	on	on	IN
12069	181	3	end	end	NN
12069	181	4	in	in	IN
12069	181	5	a	a	DT
12069	181	6	baking	baking	NN
12069	181	7	pan	pan	NN
12069	181	8	and	and	CC
12069	181	9	put	put	VB
12069	181	10	a	a	DT
12069	181	11	small	small	JJ
12069	181	12	piece	piece	NN
12069	181	13	of	of	IN
12069	181	14	butter	butter	NN
12069	181	15	and	and	CC
12069	181	16	a	a	DT
12069	181	17	slice	slice	NN
12069	181	18	of	of	IN
12069	181	19	lemon	lemon	NN
12069	181	20	on	on	IN
12069	181	21	each	each	DT
12069	181	22	and	and	CC
12069	181	23	bake	bake	VB
12069	181	24	until	until	IN
12069	181	25	done	do	VBN
12069	181	26	.	.	.
12069	182	1	Fry	fry	NN
12069	182	2	together	together	RB
12069	182	3	for	for	IN
12069	182	4	five	five	CD
12069	182	5	minutes	minute	NNS
12069	182	6	,	,	,
12069	182	7	chopped	chop	VBD
12069	182	8	eschalots	eschalot	NNS
12069	182	9	,	,	,
12069	182	10	parsley	parsley	NNP
12069	182	11	,	,	,
12069	182	12	chevril	chevril	NNP
12069	182	13	,	,	,
12069	182	14	herbs	herb	NNS
12069	182	15	,	,	,
12069	182	16	butter	butter	NN
12069	182	17	,	,	,
12069	182	18	salt	salt	NN
12069	182	19	and	and	CC
12069	182	20	cayenne	cayenne	NN
12069	182	21	.	.	.
12069	183	1	Take	take	VB
12069	183	2	from	from	IN
12069	183	3	the	the	DT
12069	183	4	fire	fire	NN
12069	183	5	and	and	CC
12069	183	6	stir	stir	VB
12069	183	7	in	in	IN
12069	183	8	a	a	DT
12069	183	9	little	little	JJ
12069	183	10	lime	lime	NN
12069	183	11	juice	juice	NN
12069	183	12	and	and	CC
12069	183	13	anchovy	anchovy	NN
12069	183	14	sauce	sauce	NN
12069	183	15	.	.	.
12069	184	1	*	*	NFP
12069	184	2	*	*	NFP
12069	184	3	*	*	NFP
12069	184	4	*	*	NFP
12069	184	5	*	*	NFP
12069	184	6	Baked	Baked	NNP
12069	184	7	Sole	Sole	NNP
12069	184	8	Skin	Skin	NNP
12069	184	9	the	the	DT
12069	184	10	slack	slack	JJ
12069	184	11	side	side	NN
12069	184	12	of	of	IN
12069	184	13	the	the	DT
12069	184	14	fish	fish	NN
12069	184	15	and	and	CC
12069	184	16	lay	lie	VBD
12069	184	17	in	in	IN
12069	184	18	a	a	DT
12069	184	19	baking	baking	NN
12069	184	20	pan	pan	NN
12069	184	21	.	.	.
12069	185	1	Brush	brush	NN
12069	185	2	with	with	IN
12069	185	3	beaten	beat	VBN
12069	185	4	egg	egg	NN
12069	185	5	,	,	,
12069	185	6	sprinkle	sprinkle	VB
12069	185	7	with	with	IN
12069	185	8	bread	bread	NN
12069	185	9	crumbs	crumb	NNS
12069	185	10	and	and	CC
12069	185	11	pour	pour	VB
12069	185	12	over	over	IN
12069	185	13	them	-PRON-	PRP
12069	185	14	some	some	DT
12069	185	15	melted	melted	JJ
12069	185	16	butter	butter	NN
12069	185	17	.	.	.
12069	186	1	Cover	cover	VB
12069	186	2	the	the	DT
12069	186	3	fish	fish	NN
12069	186	4	with	with	IN
12069	186	5	a	a	DT
12069	186	6	layer	layer	NN
12069	186	7	of	of	IN
12069	186	8	thin	thin	JJ
12069	186	9	slices	slice	NNS
12069	186	10	of	of	IN
12069	186	11	pork	pork	NN
12069	186	12	or	or	CC
12069	186	13	bacon	bacon	NN
12069	186	14	.	.	.
12069	187	1	Add	add	VB
12069	187	2	one	one	CD
12069	187	3	-	-	HYPH
12069	187	4	half	half	NN
12069	187	5	pint	pint	NN
12069	187	6	of	of	IN
12069	187	7	water	water	NN
12069	187	8	and	and	CC
12069	187	9	bake	bake	VB
12069	187	10	half	half	PDT
12069	187	11	an	an	DT
12069	187	12	hour	hour	NN
12069	187	13	.	.	.
12069	188	1	To	to	TO
12069	188	2	make	make	VB
12069	188	3	the	the	DT
12069	188	4	sauce	sauce	NN
12069	188	5	,	,	,
12069	188	6	take	take	VB
12069	188	7	the	the	DT
12069	188	8	liquor	liquor	NN
12069	188	9	from	from	IN
12069	188	10	the	the	DT
12069	188	11	baking	baking	NN
12069	188	12	pan	pan	NN
12069	188	13	,	,	,
12069	188	14	add	add	VB
12069	188	15	to	to	IN
12069	188	16	it	-PRON-	PRP
12069	188	17	salt	salt	NN
12069	188	18	,	,	,
12069	188	19	pepper	pepper	NN
12069	188	20	,	,	,
12069	188	21	cayenne	cayenne	NN
12069	188	22	,	,	,
12069	188	23	the	the	DT
12069	188	24	juice	juice	NN
12069	188	25	of	of	IN
12069	188	26	one	one	CD
12069	188	27	lime	lime	NN
12069	188	28	,	,	,
12069	188	29	a	a	DT
12069	188	30	wine	wine	NN
12069	188	31	glass	glass	NN
12069	188	32	of	of	IN
12069	188	33	sherry	sherry	NNP
12069	188	34	,	,	,
12069	188	35	a	a	DT
12069	188	36	tablespoonful	tablespoonful	JJ
12069	188	37	of	of	IN
12069	188	38	mushroom	mushroom	NN
12069	188	39	or	or	CC
12069	188	40	walnut	walnut	NNP
12069	188	41	catsup	catsup	NNP
12069	188	42	,	,	,
12069	188	43	and	and	CC
12069	188	44	a	a	DT
12069	188	45	piece	piece	NN
12069	188	46	of	of	IN
12069	188	47	butter	butter	NN
12069	188	48	the	the	DT
12069	188	49	size	size	NN
12069	188	50	of	of	IN
12069	188	51	an	an	DT
12069	188	52	egg	egg	NN
12069	188	53	with	with	IN
12069	188	54	a	a	DT
12069	188	55	little	little	JJ
12069	188	56	flour	flour	NN
12069	188	57	rubbed	rub	VBN
12069	188	58	into	into	IN
12069	188	59	it	-PRON-	PRP
12069	188	60	.	.	.
12069	189	1	Allow	allow	VB
12069	189	2	it	-PRON-	PRP
12069	189	3	to	to	TO
12069	189	4	boil	boil	VB
12069	189	5	once	once	RB
12069	189	6	and	and	CC
12069	189	7	pour	pour	VB
12069	189	8	over	over	IN
12069	189	9	the	the	DT
12069	189	10	fish	fish	NN
12069	189	11	.	.	.
12069	190	1	*	*	NFP
12069	190	2	*	*	NFP
12069	190	3	*	*	NFP
12069	190	4	*	*	NFP
12069	190	5	*	*	NFP
12069	190	6	Flounders	flounder	NNS
12069	190	7	a	a	DT
12069	190	8	la	la	FW
12069	190	9	Magouze	Magouze	NNP
12069	190	10	Place	Place	NNP
12069	190	11	several	several	JJ
12069	190	12	fish	fish	NN
12069	190	13	into	into	IN
12069	190	14	a	a	DT
12069	190	15	baking	baking	NN
12069	190	16	pan	pan	NN
12069	190	17	with	with	IN
12069	190	18	a	a	DT
12069	190	19	glass	glass	NN
12069	190	20	of	of	IN
12069	190	21	white	white	JJ
12069	190	22	wine	wine	NN
12069	190	23	,	,	,
12069	190	24	salt	salt	NN
12069	190	25	,	,	,
12069	190	26	pepper	pepper	NN
12069	190	27	,	,	,
12069	190	28	and	and	CC
12069	190	29	an	an	DT
12069	190	30	ounce	ounce	NN
12069	190	31	of	of	IN
12069	190	32	butter	butter	NN
12069	190	33	.	.	.
12069	191	1	While	while	IN
12069	191	2	they	-PRON-	PRP
12069	191	3	are	be	VBP
12069	191	4	cooking	cook	VBG
12069	191	5	break	break	NN
12069	191	6	three	three	CD
12069	191	7	eggs	egg	NNS
12069	191	8	into	into	IN
12069	191	9	half	half	PDT
12069	191	10	a	a	DT
12069	191	11	pint	pint	NN
12069	191	12	of	of	IN
12069	191	13	cream	cream	NN
12069	191	14	,	,	,
12069	191	15	and	and	CC
12069	191	16	beat	beat	VBD
12069	191	17	until	until	IN
12069	191	18	it	-PRON-	PRP
12069	191	19	is	be	VBZ
12069	191	20	light	light	JJ
12069	191	21	.	.	.
12069	192	1	When	when	WRB
12069	192	2	the	the	DT
12069	192	3	fish	fish	NN
12069	192	4	is	be	VBZ
12069	192	5	done	do	VBN
12069	192	6	remove	remove	VB
12069	192	7	them	-PRON-	PRP
12069	192	8	from	from	IN
12069	192	9	the	the	DT
12069	192	10	pan	pan	NN
12069	192	11	and	and	CC
12069	192	12	stir	stir	VB
12069	192	13	the	the	DT
12069	192	14	eggs	egg	NNS
12069	192	15	and	and	CC
12069	192	16	cream	cream	NN
12069	192	17	into	into	IN
12069	192	18	the	the	DT
12069	192	19	gravy	gravy	NN
12069	192	20	.	.	.
12069	193	1	Simmer	simmer	NN
12069	193	2	for	for	IN
12069	193	3	two	two	CD
12069	193	4	minutes	minute	NNS
12069	193	5	,	,	,
12069	193	6	and	and	CC
12069	193	7	pour	pour	VB
12069	193	8	over	over	IN
12069	193	9	the	the	DT
12069	193	10	fish	fish	NN
12069	193	11	,	,	,
12069	193	12	serving	serve	VBG
12069	193	13	at	at	IN
12069	193	14	once	once	RB
12069	193	15	.	.	.
12069	194	1	*	*	NFP
12069	194	2	*	*	NFP
12069	194	3	*	*	NFP
12069	194	4	*	*	NFP
12069	194	5	*	*	NFP
12069	194	6	Salmon	salmon	NN
12069	194	7	a	a	FW
12069	194	8	la	la	FW
12069	194	9	Melville	Melville	NNP
12069	194	10	Put	Put	NNP
12069	194	11	slices	slice	NNS
12069	194	12	of	of	IN
12069	194	13	salmon	salmon	NN
12069	194	14	into	into	IN
12069	194	15	a	a	DT
12069	194	16	baking	baking	NN
12069	194	17	pan	pan	NN
12069	194	18	with	with	IN
12069	194	19	a	a	DT
12069	194	20	little	little	JJ
12069	194	21	white	white	JJ
12069	194	22	wine	wine	NN
12069	194	23	and	and	CC
12069	194	24	water	water	NN
12069	194	25	.	.	.
12069	195	1	Sprinkle	sprinkle	VB
12069	195	2	with	with	IN
12069	195	3	salt	salt	NN
12069	195	4	and	and	CC
12069	195	5	bits	bit	NNS
12069	195	6	of	of	IN
12069	195	7	butter	butter	NN
12069	195	8	.	.	.
12069	196	1	Place	place	NN
12069	196	2	in	in	IN
12069	196	3	the	the	DT
12069	196	4	oven	oven	NN
12069	196	5	and	and	CC
12069	196	6	bake	bake	VB
12069	196	7	for	for	IN
12069	196	8	fifteen	fifteen	CD
12069	196	9	minutes	minute	NNS
12069	196	10	.	.	.
12069	197	1	For	for	IN
12069	197	2	a	a	DT
12069	197	3	sauce	sauce	NN
12069	197	4	,	,	,
12069	197	5	blanch	blanch	VB
12069	197	6	some	some	DT
12069	197	7	very	very	RB
12069	197	8	finely	finely	RB
12069	197	9	chopped	chop	VBN
12069	197	10	young	young	JJ
12069	197	11	onions	onion	NNS
12069	197	12	.	.	.
12069	198	1	Put	put	VB
12069	198	2	them	-PRON-	PRP
12069	198	3	in	in	IN
12069	198	4	a	a	DT
12069	198	5	saucepan	saucepan	NN
12069	198	6	with	with	IN
12069	198	7	a	a	DT
12069	198	8	wine	wine	NN
12069	198	9	glass	glass	NN
12069	198	10	of	of	IN
12069	198	11	white	white	JJ
12069	198	12	wine	wine	NN
12069	198	13	,	,	,
12069	198	14	salt	salt	NN
12069	198	15	,	,	,
12069	198	16	cayenne	cayenne	NNP
12069	198	17	,	,	,
12069	198	18	a	a	DT
12069	198	19	cup	cup	NN
12069	198	20	of	of	IN
12069	198	21	picked	pick	VBN
12069	198	22	shrimps	shrimp	NNS
12069	198	23	,	,	,
12069	198	24	a	a	DT
12069	198	25	lemon	lemon	NN
12069	198	26	cut	cut	NN
12069	198	27	in	in	IN
12069	198	28	thin	thin	JJ
12069	198	29	slices	slice	NNS
12069	198	30	,	,	,
12069	198	31	and	and	CC
12069	198	32	a	a	DT
12069	198	33	tablespoonful	tablespoonful	NN
12069	198	34	of	of	IN
12069	198	35	Worcestershire	Worcestershire	NNP
12069	198	36	sauce	sauce	NN
12069	198	37	.	.	.
12069	199	1	Then	then	RB
12069	199	2	add	add	VB
12069	199	3	a	a	DT
12069	199	4	piece	piece	NN
12069	199	5	of	of	IN
12069	199	6	butter	butter	NN
12069	199	7	the	the	DT
12069	199	8	size	size	NN
12069	199	9	of	of	IN
12069	199	10	a	a	DT
12069	199	11	walnut	walnut	NN
12069	199	12	,	,	,
12069	199	13	rolled	roll	VBN
12069	199	14	in	in	IN
12069	199	15	a	a	DT
12069	199	16	very	very	RB
12069	199	17	little	little	JJ
12069	199	18	flour	flour	NN
12069	199	19	.	.	.
12069	200	1	Remove	remove	VB
12069	200	2	from	from	IN
12069	200	3	the	the	DT
12069	200	4	fire	fire	NN
12069	200	5	and	and	CC
12069	200	6	stir	stir	VB
12069	200	7	in	in	IN
12069	200	8	the	the	DT
12069	200	9	yolks	yolk	NNS
12069	200	10	of	of	IN
12069	200	11	two	two	CD
12069	200	12	eggs	egg	NNS
12069	200	13	.	.	.
12069	201	1	Pour	pour	VB
12069	201	2	the	the	DT
12069	201	3	sauce	sauce	NN
12069	201	4	over	over	IN
12069	201	5	the	the	DT
12069	201	6	fish	fish	NN
12069	201	7	and	and	CC
12069	201	8	serve	serve	VB
12069	201	9	.	.	.
12069	202	1	*	*	NFP
12069	202	2	*	*	NFP
12069	202	3	*	*	NFP
12069	202	4	*	*	NFP
12069	202	5	*	*	NFP
12069	202	6	Stewed	stew	VBD
12069	202	7	Haddock	Haddock	NNP
12069	202	8	Lay	Lay	NNP
12069	202	9	pieces	piece	NNS
12069	202	10	of	of	IN
12069	202	11	fish	fish	NN
12069	202	12	in	in	IN
12069	202	13	a	a	DT
12069	202	14	pan	pan	NN
12069	202	15	with	with	IN
12069	202	16	the	the	DT
12069	202	17	skin	skin	NN
12069	202	18	side	side	NN
12069	202	19	up	up	RP
12069	202	20	.	.	.
12069	203	1	Sprinkle	sprinkle	VB
12069	203	2	with	with	IN
12069	203	3	salt	salt	NN
12069	203	4	and	and	CC
12069	203	5	cayenne	cayenne	NN
12069	203	6	,	,	,
12069	203	7	and	and	CC
12069	203	8	cover	cover	VB
12069	203	9	tightly	tightly	RB
12069	203	10	,	,	,
12069	203	11	allowing	allow	VBG
12069	203	12	the	the	DT
12069	203	13	fish	fish	NN
12069	203	14	to	to	IN
12069	203	15	stew	stew	VB
12069	203	16	in	in	IN
12069	203	17	its	-PRON-	PRP$
12069	203	18	juice	juice	NN
12069	203	19	for	for	IN
12069	203	20	twenty	twenty	CD
12069	203	21	minutes	minute	NNS
12069	203	22	.	.	.
12069	204	1	Then	then	RB
12069	204	2	add	add	VB
12069	204	3	a	a	DT
12069	204	4	quarter	quarter	NN
12069	204	5	of	of	IN
12069	204	6	a	a	DT
12069	204	7	pound	pound	NN
12069	204	8	of	of	IN
12069	204	9	butter	butter	NN
12069	204	10	rolled	roll	VBN
12069	204	11	in	in	IN
12069	204	12	flour	flour	NN
12069	204	13	,	,	,
12069	204	14	and	and	CC
12069	204	15	a	a	DT
12069	204	16	quarter	quarter	NN
12069	204	17	of	of	IN
12069	204	18	a	a	DT
12069	204	19	glass	glass	NN
12069	204	20	of	of	IN
12069	204	21	wine	wine	NN
12069	204	22	.	.	.
12069	205	1	Stir	stir	VB
12069	205	2	the	the	DT
12069	205	3	liquor	liquor	NN
12069	205	4	and	and	CC
12069	205	5	simmer	simmer	NN
12069	205	6	for	for	IN
12069	205	7	a	a	DT
12069	205	8	few	few	JJ
12069	205	9	moments	moment	NNS
12069	205	10	,	,	,
12069	205	11	when	when	WRB
12069	205	12	it	-PRON-	PRP
12069	205	13	is	be	VBZ
12069	205	14	ready	ready	JJ
12069	205	15	to	to	TO
12069	205	16	serve	serve	VB
12069	205	17	.	.	.
12069	206	1	No	no	DT
12069	206	2	water	water	NN
12069	206	3	should	should	MD
12069	206	4	be	be	VB
12069	206	5	used	use	VBN
12069	206	6	.	.	.
12069	207	1	*	*	NFP
12069	207	2	*	*	NFP
12069	207	3	*	*	NFP
12069	207	4	*	*	NFP
12069	207	5	*	*	NFP
12069	207	6	Bacalas	Bacalas	NNP
12069	207	7	a	a	DT
12069	207	8	la	la	FW
12069	207	9	Viscaina	Viscaina	NNP
12069	207	10	Soak	Soak	NNP
12069	207	11	half	half	PDT
12069	207	12	a	a	DT
12069	207	13	salt	salt	NN
12069	207	14	codfish	codfish	NN
12069	207	15	over	over	IN
12069	207	16	night	night	NN
12069	207	17	.	.	.
12069	208	1	Put	put	VB
12069	208	2	in	in	RP
12069	208	3	a	a	DT
12069	208	4	saucepan	saucepan	NN
12069	208	5	one	one	CD
12069	208	6	-	-	HYPH
12069	208	7	half	half	NN
12069	208	8	cup	cup	NN
12069	208	9	of	of	IN
12069	208	10	olive	olive	NN
12069	208	11	oil	oil	NN
12069	208	12	,	,	,
12069	208	13	and	and	CC
12069	208	14	two	two	CD
12069	208	15	large	large	JJ
12069	208	16	onions	onion	NNS
12069	208	17	cut	cut	VBN
12069	208	18	in	in	IN
12069	208	19	bits	bit	NNS
12069	208	20	.	.	.
12069	209	1	When	when	WRB
12069	209	2	browned	brown	VBN
12069	209	3	add	add	VBP
12069	209	4	two	two	CD
12069	209	5	large	large	JJ
12069	209	6	tomatoes	tomato	NNS
12069	209	7	cut	cut	VBD
12069	209	8	up	up	RP
12069	209	9	.	.	.
12069	210	1	Stew	Stew	NNP
12069	210	2	slowly	slowly	RB
12069	210	3	fifteen	fifteen	CD
12069	210	4	minutes	minute	NNS
12069	210	5	,	,	,
12069	210	6	adding	add	VBG
12069	210	7	a	a	DT
12069	210	8	little	little	JJ
12069	210	9	black	black	JJ
12069	210	10	pepper	pepper	NN
12069	210	11	.	.	.
12069	211	1	Put	put	VB
12069	211	2	in	in	RP
12069	211	3	the	the	DT
12069	211	4	fish	fish	NN
12069	211	5	picked	pick	VBN
12069	211	6	to	to	IN
12069	211	7	pieces	piece	NNS
12069	211	8	and	and	CC
12069	211	9	cook	cook	VB
12069	211	10	slowly	slowly	RB
12069	211	11	half	half	PDT
12069	211	12	an	an	DT
12069	211	13	hour	hour	NN
12069	211	14	.	.	.
12069	212	1	Serve	serve	VB
12069	212	2	on	on	IN
12069	212	3	a	a	DT
12069	212	4	platter	platter	NN
12069	212	5	,	,	,
12069	212	6	with	with	IN
12069	212	7	some	some	DT
12069	212	8	fried	fried	JJ
12069	212	9	whole	whole	JJ
12069	212	10	green	green	JJ
12069	212	11	peppers	pepper	NNS
12069	212	12	on	on	IN
12069	212	13	top	top	NN
12069	212	14	.	.	.
12069	213	1	*	*	NFP
12069	213	2	*	*	NFP
12069	213	3	*	*	NFP
12069	213	4	*	*	NFP
12069	213	5	*	*	NFP
12069	213	6	Baked	Baked	NNP
12069	213	7	Sardines	Sardines	NNPS
12069	213	8	Remove	remove	VBP
12069	213	9	the	the	DT
12069	213	10	skins	skin	NNS
12069	213	11	from	from	IN
12069	213	12	large	large	JJ
12069	213	13	boned	boned	JJ
12069	213	14	sardines	sardine	NNS
12069	213	15	and	and	CC
12069	213	16	heat	heat	NN
12069	213	17	in	in	IN
12069	213	18	the	the	DT
12069	213	19	oven	oven	NN
12069	213	20	on	on	IN
12069	213	21	strips	strip	NNS
12069	213	22	of	of	IN
12069	213	23	toast	toast	NN
12069	213	24	.	.	.
12069	214	1	Make	make	VB
12069	214	2	a	a	DT
12069	214	3	sauce	sauce	NN
12069	214	4	as	as	IN
12069	214	5	follows	follow	VBZ
12069	214	6	:	:	:
12069	214	7	Pour	pour	VB
12069	214	8	the	the	DT
12069	214	9	oil	oil	NN
12069	214	10	from	from	IN
12069	214	11	the	the	DT
12069	214	12	sardines	sardine	NNS
12069	214	13	into	into	IN
12069	214	14	a	a	DT
12069	214	15	saucepan	saucepan	NN
12069	214	16	and	and	CC
12069	214	17	heat	heat	VB
12069	214	18	it	-PRON-	PRP
12069	214	19	well	well	RB
12069	214	20	.	.	.
12069	215	1	Then	then	RB
12069	215	2	stir	stir	VB
12069	215	3	in	in	IN
12069	215	4	an	an	DT
12069	215	5	ounce	ounce	NN
12069	215	6	of	of	IN
12069	215	7	flour	flour	NN
12069	215	8	,	,	,
12069	215	9	adding	add	VBG
12069	215	10	a	a	DT
12069	215	11	small	small	JJ
12069	215	12	cup	cup	NN
12069	215	13	of	of	IN
12069	215	14	hot	hot	JJ
12069	215	15	water	water	NN
12069	215	16	.	.	.
12069	216	1	Season	season	VB
12069	216	2	this	this	DT
12069	216	3	with	with	IN
12069	216	4	a	a	DT
12069	216	5	teaspoonful	teaspoonful	NN
12069	216	6	of	of	IN
12069	216	7	Worcestershire	Worcestershire	NNP
12069	216	8	sauce	sauce	NN
12069	216	9	,	,	,
12069	216	10	salt	salt	NN
12069	216	11	and	and	CC
12069	216	12	paprika	paprika	NNS
12069	216	13	.	.	.
12069	217	1	Beat	beat	VB
12069	217	2	the	the	DT
12069	217	3	yolk	yolk	NN
12069	217	4	of	of	IN
12069	217	5	an	an	DT
12069	217	6	egg	egg	NN
12069	217	7	with	with	IN
12069	217	8	a	a	DT
12069	217	9	teaspoonful	teaspoonful	JJ
12069	217	10	of	of	IN
12069	217	11	vinegar	vinegar	NN
12069	217	12	and	and	CC
12069	217	13	one	one	CD
12069	217	14	of	of	IN
12069	217	15	mustard	mustard	NN
12069	217	16	.	.	.
12069	218	1	Stir	stir	VB
12069	218	2	this	this	DT
12069	218	3	into	into	IN
12069	218	4	the	the	DT
12069	218	5	sauce	sauce	NN
12069	218	6	after	after	IN
12069	218	7	it	-PRON-	PRP
12069	218	8	is	be	VBZ
12069	218	9	removed	remove	VBN
12069	218	10	from	from	IN
12069	218	11	the	the	DT
12069	218	12	fire	fire	NN
12069	218	13	.	.	.
12069	219	1	Pour	pour	VB
12069	219	2	over	over	IN
12069	219	3	the	the	DT
12069	219	4	sardines	sardine	NNS
12069	219	5	and	and	CC
12069	219	6	serve	serve	VB
12069	219	7	.	.	.
12069	220	1	*	*	NFP
12069	220	2	*	*	NFP
12069	220	3	*	*	NFP
12069	220	4	*	*	NFP
12069	220	5	*	*	NFP
12069	220	6	Sardines	sardine	NNS
12069	220	7	with	with	IN
12069	220	8	Cheese	Cheese	NNP
12069	220	9	Drain	Drain	NNP
12069	220	10	the	the	DT
12069	220	11	sardines	sardine	NNS
12069	220	12	and	and	CC
12069	220	13	lay	lie	VBD
12069	220	14	them	-PRON-	PRP
12069	220	15	on	on	IN
12069	220	16	strips	strip	NNS
12069	220	17	of	of	IN
12069	220	18	toast	toast	NN
12069	220	19	or	or	CC
12069	220	20	crisply	crisply	VB
12069	220	21	fried	fried	JJ
12069	220	22	bread	bread	NN
12069	220	23	.	.	.
12069	221	1	Cover	cover	VB
12069	221	2	thickly	thickly	RB
12069	221	3	with	with	IN
12069	221	4	Parmesan	Parmesan	NNP
12069	221	5	cheese	cheese	NN
12069	221	6	and	and	CC
12069	221	7	bake	bake	NN
12069	221	8	in	in	RP
12069	221	9	a	a	DT
12069	221	10	hot	hot	JJ
12069	221	11	oven	oven	NN
12069	221	12	until	until	IN
12069	221	13	light	light	NN
12069	221	14	brown	brown	NNP
12069	221	15	in	in	IN
12069	221	16	color	color	NN
12069	221	17	.	.	.
12069	222	1	Remove	remove	VB
12069	222	2	and	and	CC
12069	222	3	sprinkle	sprinkle	VB
12069	222	4	with	with	IN
12069	222	5	chopped	chop	VBN
12069	222	6	parsley	parsley	NN
12069	222	7	and	and	CC
12069	222	8	pour	pour	VB
12069	222	9	over	over	IN
12069	222	10	all	all	DT
12069	222	11	plenty	plenty	NN
12069	222	12	of	of	IN
12069	222	13	lemon	lemon	NN
12069	222	14	juice	juice	NN
12069	222	15	.	.	.
12069	223	1	Serve	serve	VB
12069	223	2	very	very	RB
12069	223	3	hot	hot	JJ
12069	223	4	.	.	.
12069	224	1	*	*	NFP
12069	224	2	*	*	NFP
12069	224	3	*	*	NFP
12069	224	4	*	*	NFP
12069	224	5	*	*	NFP
12069	224	6	Scalloped	scallop	VBN
12069	224	7	Fish	fish	NN
12069	224	8	Roe	Roe	NNP
12069	224	9	Boil	Boil	NNP
12069	224	10	three	three	CD
12069	224	11	large	large	JJ
12069	224	12	roes	roe	NNS
12069	224	13	in	in	IN
12069	224	14	water	water	NN
12069	224	15	with	with	IN
12069	224	16	,	,	,
12069	224	17	a	a	DT
12069	224	18	very	very	RB
12069	224	19	little	little	JJ
12069	224	20	vinegar	vinegar	NN
12069	224	21	for	for	IN
12069	224	22	ten	ten	CD
12069	224	23	minutes	minute	NNS
12069	224	24	.	.	.
12069	225	1	Remove	remove	VB
12069	225	2	from	from	IN
12069	225	3	the	the	DT
12069	225	4	fire	fire	NN
12069	225	5	and	and	CC
12069	225	6	plunge	plunge	NN
12069	225	7	into	into	IN
12069	225	8	cold	cold	JJ
12069	225	9	water	water	NN
12069	225	10	,	,	,
12069	225	11	wipe	wipe	VB
12069	225	12	the	the	DT
12069	225	13	roe	roe	NNP
12069	225	14	dry	dry	NNP
12069	225	15	and	and	CC
12069	225	16	break	break	VB
12069	225	17	into	into	IN
12069	225	18	bits	bit	NNS
12069	225	19	without	without	IN
12069	225	20	crushing	crush	VBG
12069	225	21	.	.	.
12069	226	1	Have	have	VBP
12069	226	2	ready	ready	JJ
12069	226	3	the	the	DT
12069	226	4	yolks	yolk	NNS
12069	226	5	of	of	IN
12069	226	6	three	three	CD
12069	226	7	hard	hard	RB
12069	226	8	-	-	HYPH
12069	226	9	boiled	boil	VBN
12069	226	10	eggs	egg	NNS
12069	226	11	.	.	.
12069	227	1	Mash	mash	VB
12069	227	2	them	-PRON-	PRP
12069	227	3	into	into	IN
12069	227	4	a	a	DT
12069	227	5	cup	cup	NN
12069	227	6	of	of	IN
12069	227	7	drawn	draw	VBN
12069	227	8	butter	butter	NN
12069	227	9	with	with	IN
12069	227	10	salt	salt	NN
12069	227	11	,	,	,
12069	227	12	pepper	pepper	NN
12069	227	13	,	,	,
12069	227	14	chopped	chop	VBD
12069	227	15	parsley	parsley	NN
12069	227	16	,	,	,
12069	227	17	a	a	DT
12069	227	18	teaspoonful	teaspoonful	NN
12069	227	19	of	of	IN
12069	227	20	anchovy	anchovy	JJ
12069	227	21	paste	paste	NN
12069	227	22	,	,	,
12069	227	23	the	the	DT
12069	227	24	juice	juice	NN
12069	227	25	of	of	IN
12069	227	26	half	half	PDT
12069	227	27	a	a	DT
12069	227	28	lemon	lemon	NN
12069	227	29	and	and	CC
12069	227	30	a	a	DT
12069	227	31	cup	cup	NN
12069	227	32	of	of	IN
12069	227	33	bread	bread	NN
12069	227	34	crumbs	crumb	NNS
12069	227	35	.	.	.
12069	228	1	Mix	mix	VB
12069	228	2	very	very	RB
12069	228	3	lightly	lightly	RB
12069	228	4	with	with	IN
12069	228	5	the	the	DT
12069	228	6	broken	broken	JJ
12069	228	7	fish	fish	NN
12069	228	8	roe	roe	NN
12069	228	9	.	.	.
12069	229	1	Place	place	NN
12069	229	2	in	in	IN
12069	229	3	a	a	DT
12069	229	4	baking	baking	NN
12069	229	5	dish	dish	NN
12069	229	6	,	,	,
12069	229	7	cover	cover	VB
12069	229	8	with	with	IN
12069	229	9	bread	bread	NN
12069	229	10	crumbs	crumb	NNS
12069	229	11	and	and	CC
12069	229	12	bits	bit	NNS
12069	229	13	of	of	IN
12069	229	14	butter	butter	NN
12069	229	15	,	,	,
12069	229	16	and	and	CC
12069	229	17	brown	brown	NNP
12069	229	18	in	in	IN
12069	229	19	the	the	DT
12069	229	20	oven	oven	NN
12069	229	21	.	.	.
12069	230	1	*	*	NFP
12069	230	2	*	*	NFP
12069	230	3	*	*	NFP
12069	230	4	*	*	NFP
12069	230	5	*	*	NFP
12069	230	6	Kedgeree	Kedgeree	NNP
12069	230	7	Boil	Boil	NNP
12069	230	8	two	two	CD
12069	230	9	tablespoonfuls	tablespoonful	NNS
12069	230	10	of	of	IN
12069	230	11	rice	rice	NN
12069	230	12	and	and	CC
12069	230	13	drain	drain	VB
12069	230	14	it	-PRON-	PRP
12069	230	15	as	as	RB
12069	230	16	dry	dry	JJ
12069	230	17	as	as	IN
12069	230	18	possible	possible	JJ
12069	230	19	.	.	.
12069	231	1	Have	have	VBP
12069	231	2	ready	ready	JJ
12069	231	3	a	a	DT
12069	231	4	cupful	cupful	NN
12069	231	5	of	of	IN
12069	231	6	cooked	cooked	JJ
12069	231	7	fish	fish	NN
12069	231	8	of	of	IN
12069	231	9	any	any	DT
12069	231	10	sort	sort	NN
12069	231	11	broken	break	VBN
12069	231	12	into	into	IN
12069	231	13	pieces	piece	NNS
12069	231	14	.	.	.
12069	232	1	Mix	mix	VB
12069	232	2	it	-PRON-	PRP
12069	232	3	thoroughly	thoroughly	RB
12069	232	4	with	with	IN
12069	232	5	the	the	DT
12069	232	6	rice	rice	NN
12069	232	7	and	and	CC
12069	232	8	heat	heat	NN
12069	232	9	over	over	IN
12069	232	10	the	the	DT
12069	232	11	fire	fire	NN
12069	232	12	;	;	:
12069	232	13	season	season	NN
12069	232	14	with	with	IN
12069	232	15	salt	salt	NN
12069	232	16	and	and	CC
12069	232	17	pepper	pepper	NN
12069	232	18	.	.	.
12069	233	1	Beat	beat	VB
12069	233	2	an	an	DT
12069	233	3	egg	egg	NN
12069	233	4	lightly	lightly	RB
12069	233	5	and	and	CC
12069	233	6	stir	stir	VB
12069	233	7	into	into	IN
12069	233	8	it	-PRON-	PRP
12069	233	9	.	.	.
12069	234	1	Serve	serve	VB
12069	234	2	at	at	IN
12069	234	3	once	once	RB
12069	234	4	.	.	.
12069	235	1	*	*	NFP
12069	235	2	*	*	NFP
12069	235	3	*	*	NFP
12069	235	4	*	*	NFP
12069	235	5	*	*	NFP
12069	235	6	Bouillabaise	Bouillabaise	NNP
12069	235	7	The	the	DT
12069	235	8	fish	fish	NN
12069	235	9	used	use	VBN
12069	235	10	for	for	IN
12069	235	11	bouillabaise	bouillabaise	NN
12069	235	12	may	may	MD
12069	235	13	be	be	VB
12069	235	14	any	any	DT
12069	235	15	kind	kind	NN
12069	235	16	of	of	IN
12069	235	17	firm	firm	JJ
12069	235	18	white	white	JJ
12069	235	19	fish	fish	NN
12069	235	20	,	,	,
12069	235	21	and	and	CC
12069	235	22	for	for	IN
12069	235	23	the	the	DT
12069	235	24	following	following	JJ
12069	235	25	recipe	recipe	NN
12069	235	26	,	,	,
12069	235	27	about	about	RB
12069	235	28	two	two	CD
12069	235	29	pounds	pound	NNS
12069	235	30	are	be	VBP
12069	235	31	required	require	VBN
12069	235	32	.	.	.
12069	236	1	Heat	heat	NN
12069	236	2	in	in	IN
12069	236	3	a	a	DT
12069	236	4	soup	soup	NN
12069	236	5	kettle	kettle	NN
12069	236	6	four	four	CD
12069	236	7	tablespoonfuls	tablespoonful	NNS
12069	236	8	of	of	IN
12069	236	9	olive	olive	NN
12069	236	10	oil	oil	NN
12069	236	11	and	and	CC
12069	236	12	fry	fry	NN
12069	236	13	in	in	IN
12069	236	14	it	-PRON-	PRP
12069	236	15	two	two	CD
12069	236	16	large	large	JJ
12069	236	17	onions	onion	NNS
12069	236	18	sliced	slice	VBD
12069	236	19	,	,	,
12069	236	20	and	and	CC
12069	236	21	two	two	CD
12069	236	22	cloves	clove	NNS
12069	236	23	of	of	IN
12069	236	24	garlic	garlic	NN
12069	236	25	.	.	.
12069	237	1	Add	add	VB
12069	237	2	the	the	DT
12069	237	3	fish	fish	NN
12069	237	4	cut	cut	VBN
12069	237	5	into	into	IN
12069	237	6	bits	bit	NNS
12069	237	7	and	and	CC
12069	237	8	just	just	RB
12069	237	9	cover	cover	VB
12069	237	10	the	the	DT
12069	237	11	mixture	mixture	NN
12069	237	12	with	with	IN
12069	237	13	warm	warm	JJ
12069	237	14	water	water	NN
12069	237	15	.	.	.
12069	238	1	Then	then	RB
12069	238	2	add	add	VB
12069	238	3	salt	salt	NN
12069	238	4	,	,	,
12069	238	5	pepper	pepper	NN
12069	238	6	,	,	,
12069	238	7	half	half	NN
12069	238	8	of	of	IN
12069	238	9	a	a	DT
12069	238	10	bay	bay	NN
12069	238	11	leaf	leaf	NN
12069	238	12	,	,	,
12069	238	13	two	two	CD
12069	238	14	large	large	JJ
12069	238	15	tomatoes	tomato	NNS
12069	238	16	,	,	,
12069	238	17	peeled	peel	VBN
12069	238	18	and	and	CC
12069	238	19	chopped	chop	VBN
12069	238	20	,	,	,
12069	238	21	the	the	DT
12069	238	22	juice	juice	NN
12069	238	23	of	of	IN
12069	238	24	half	half	PDT
12069	238	25	a	a	DT
12069	238	26	lemon	lemon	NN
12069	238	27	and	and	CC
12069	238	28	one	one	CD
12069	238	29	cup	cup	NN
12069	238	30	of	of	IN
12069	238	31	white	white	JJ
12069	238	32	wine	wine	NN
12069	238	33	.	.	.
12069	239	1	Cook	cook	VB
12069	239	2	over	over	IN
12069	239	3	a	a	DT
12069	239	4	brisk	brisk	JJ
12069	239	5	fire	fire	NN
12069	239	6	twelve	twelve	CD
12069	239	7	minutes	minute	NNS
12069	239	8	,	,	,
12069	239	9	or	or	CC
12069	239	10	until	until	IN
12069	239	11	the	the	DT
12069	239	12	liquor	liquor	NN
12069	239	13	is	be	VBZ
12069	239	14	reduced	reduce	VBN
12069	239	15	one	one	CD
12069	239	16	-	-	HYPH
12069	239	17	third	third	NN
12069	239	18	.	.	.
12069	240	1	Add	add	VB
12069	240	2	one	one	CD
12069	240	3	tablespoonful	tablespoonful	JJ
12069	240	4	chopped	chop	VBN
12069	240	5	parsley	parsley	NN
12069	240	6	and	and	CC
12069	240	7	a	a	DT
12069	240	8	pinch	pinch	NN
12069	240	9	of	of	IN
12069	240	10	saffron	saffron	NN
12069	240	11	.	.	.
12069	241	1	Cook	cook	VB
12069	241	2	two	two	CD
12069	241	3	minutes	minute	NNS
12069	241	4	.	.	.
12069	242	1	Pour	pour	VB
12069	242	2	the	the	DT
12069	242	3	bouillabaise	bouillabaise	NN
12069	242	4	over	over	IN
12069	242	5	slices	slice	NNS
12069	242	6	of	of	IN
12069	242	7	French	french	JJ
12069	242	8	bread	bread	NN
12069	242	9	.	.	.
12069	243	1	ENTREES	entrees	RB
12069	243	2	[	[	-LRB-
12069	243	3	Illustration	illustration	NN
12069	243	4	]	]	-RRB-
12069	243	5	Sweetbreads	Sweetbreads	NNPS
12069	243	6	with	with	IN
12069	243	7	Mushrooms	Mushrooms	NNPS
12069	243	8	Lay	Lay	NNP
12069	243	9	half	half	PDT
12069	243	10	a	a	DT
12069	243	11	dozen	dozen	NN
12069	243	12	sweetbreads	sweetbread	NNS
12069	243	13	in	in	IN
12069	243	14	cold	cold	JJ
12069	243	15	water	water	NN
12069	243	16	for	for	IN
12069	243	17	twelve	twelve	CD
12069	243	18	hours	hour	NNS
12069	243	19	,	,	,
12069	243	20	changing	change	VBG
12069	243	21	the	the	DT
12069	243	22	water	water	NN
12069	243	23	several	several	JJ
12069	243	24	times	time	NNS
12069	243	25	.	.	.
12069	244	1	Then	then	RB
12069	244	2	boil	boil	VB
12069	244	3	them	-PRON-	PRP
12069	244	4	five	five	CD
12069	244	5	minutes	minute	NNS
12069	244	6	,	,	,
12069	244	7	drop	drop	VB
12069	244	8	into	into	IN
12069	244	9	cold	cold	JJ
12069	244	10	water	water	NN
12069	244	11	,	,	,
12069	244	12	remove	remove	VB
12069	244	13	the	the	DT
12069	244	14	skin	skin	NN
12069	244	15	and	and	CC
12069	244	16	lard	lard	NN
12069	244	17	with	with	IN
12069	244	18	fat	fat	JJ
12069	244	19	bacon	bacon	NN
12069	244	20	.	.	.
12069	245	1	Put	put	VB
12069	245	2	them	-PRON-	PRP
12069	245	3	in	in	IN
12069	245	4	a	a	DT
12069	245	5	saucepan	saucepan	NN
12069	245	6	with	with	IN
12069	245	7	a	a	DT
12069	245	8	pint	pint	NN
12069	245	9	of	of	IN
12069	245	10	stock	stock	NN
12069	245	11	,	,	,
12069	245	12	two	two	CD
12069	245	13	small	small	JJ
12069	245	14	onions	onion	NNS
12069	245	15	and	and	CC
12069	245	16	one	one	CD
12069	245	17	carrot	carrot	NN
12069	245	18	chopped	chop	VBD
12069	245	19	,	,	,
12069	245	20	a	a	DT
12069	245	21	teaspoonful	teaspoonful	NN
12069	245	22	of	of	IN
12069	245	23	minced	mince	VBN
12069	245	24	parsley	parsley	NNP
12069	245	25	,	,	,
12069	245	26	salt	salt	NN
12069	245	27	,	,	,
12069	245	28	pepper	pepper	NN
12069	245	29	,	,	,
12069	245	30	cayenne	cayenne	NN
12069	245	31	,	,	,
12069	245	32	and	and	CC
12069	245	33	a	a	DT
12069	245	34	little	little	JJ
12069	245	35	mace	mace	NN
12069	245	36	.	.	.
12069	246	1	Stew	stew	NN
12069	246	2	until	until	IN
12069	246	3	tender	tender	NN
12069	246	4	.	.	.
12069	247	1	Serve	serve	VB
12069	247	2	with	with	IN
12069	247	3	a	a	DT
12069	247	4	mushroom	mushroom	NN
12069	247	5	sauce	sauce	NN
12069	247	6	,	,	,
12069	247	7	made	make	VBN
12069	247	8	as	as	IN
12069	247	9	follows	follow	VBZ
12069	247	10	:	:	:
12069	247	11	Take	take	VB
12069	247	12	a	a	DT
12069	247	13	small	small	JJ
12069	247	14	bottle	bottle	NN
12069	247	15	of	of	IN
12069	247	16	mushrooms	mushroom	NNS
12069	247	17	or	or	CC
12069	247	18	one	one	CD
12069	247	19	dozen	dozen	NN
12069	247	20	fresh	fresh	JJ
12069	247	21	mushrooms	mushroom	NNS
12069	247	22	sliced	slice	VBD
12069	247	23	and	and	CC
12069	247	24	boil	boil	VB
12069	247	25	them	-PRON-	PRP
12069	247	26	five	five	CD
12069	247	27	minutes	minute	NNS
12069	247	28	in	in	IN
12069	247	29	water	water	NN
12069	247	30	and	and	CC
12069	247	31	lime	lime	NN
12069	247	32	juice	juice	NN
12069	247	33	.	.	.
12069	248	1	Drain	drain	NN
12069	248	2	and	and	CC
12069	248	3	place	place	NN
12069	248	4	in	in	IN
12069	248	5	a	a	DT
12069	248	6	stew	stew	JJ
12069	248	7	pan	pan	NN
12069	248	8	with	with	IN
12069	248	9	two	two	CD
12069	248	10	ounces	ounce	NNS
12069	248	11	of	of	IN
12069	248	12	butter	butter	NN
12069	248	13	,	,	,
12069	248	14	one	one	CD
12069	248	15	ounce	ounce	NN
12069	248	16	of	of	IN
12069	248	17	flour	flour	NN
12069	248	18	and	and	CC
12069	248	19	a	a	DT
12069	248	20	pint	pint	NN
12069	248	21	of	of	IN
12069	248	22	well	well	RB
12069	248	23	seasoned	seasoned	JJ
12069	248	24	stock	stock	NN
12069	248	25	or	or	CC
12069	248	26	gravy	gravy	NN
12069	248	27	.	.	.
12069	249	1	Cook	cook	VB
12069	249	2	until	until	IN
12069	249	3	the	the	DT
12069	249	4	sauce	sauce	NN
12069	249	5	is	be	VBZ
12069	249	6	reduced	reduce	VBN
12069	249	7	one	one	CD
12069	249	8	-	-	HYPH
12069	249	9	half	half	NN
12069	249	10	.	.	.
12069	250	1	Pour	pour	VB
12069	250	2	over	over	IN
12069	250	3	the	the	DT
12069	250	4	hot	hot	JJ
12069	250	5	sweetbreads	sweetbread	NNS
12069	250	6	.	.	.
12069	251	1	*	*	NFP
12069	251	2	*	*	NFP
12069	251	3	*	*	NFP
12069	251	4	*	*	NFP
12069	251	5	*	*	NFP
12069	251	6	Terrapin	Terrapin	NNP
12069	251	7	Boil	Boil	NNP
12069	251	8	the	the	DT
12069	251	9	terrapin	terrapin	NN
12069	251	10	for	for	IN
12069	251	11	one	one	CD
12069	251	12	hour	hour	NN
12069	251	13	,	,	,
12069	251	14	and	and	CC
12069	251	15	clean	clean	JJ
12069	251	16	carefully	carefully	RB
12069	251	17	.	.	.
12069	252	1	Rub	rub	VB
12069	252	2	into	into	IN
12069	252	3	a	a	DT
12069	252	4	paste	paste	NN
12069	252	5	the	the	DT
12069	252	6	yolks	yolk	NNS
12069	252	7	of	of	IN
12069	252	8	six	six	CD
12069	252	9	hard	hard	RB
12069	252	10	-	-	HYPH
12069	252	11	boiled	boil	VBN
12069	252	12	eggs	egg	NNS
12069	252	13	,	,	,
12069	252	14	half	half	PDT
12069	252	15	the	the	DT
12069	252	16	white	white	NN
12069	252	17	of	of	IN
12069	252	18	one	one	CD
12069	252	19	egg	egg	NN
12069	252	20	chopped	chop	VBN
12069	252	21	,	,	,
12069	252	22	one	one	CD
12069	252	23	tablespoonful	tablespoonful	NN
12069	252	24	of	of	IN
12069	252	25	butter	butter	NN
12069	252	26	,	,	,
12069	252	27	one	one	CD
12069	252	28	teaspoonful	teaspoonful	NN
12069	252	29	of	of	IN
12069	252	30	flour	flour	NN
12069	252	31	,	,	,
12069	252	32	three	three	CD
12069	252	33	whole	whole	JJ
12069	252	34	cloves	clove	NNS
12069	252	35	,	,	,
12069	252	36	salt	salt	NN
12069	252	37	,	,	,
12069	252	38	pepper	pepper	NN
12069	252	39	,	,	,
12069	252	40	cayenne	cayenne	NN
12069	252	41	and	and	CC
12069	252	42	mace	mace	NN
12069	252	43	.	.	.
12069	253	1	Place	place	VB
12069	253	2	the	the	DT
12069	253	3	terrapin	terrapin	NN
12069	253	4	into	into	IN
12069	253	5	a	a	DT
12069	253	6	stewpan	stewpan	NN
12069	253	7	with	with	IN
12069	253	8	a	a	DT
12069	253	9	glass	glass	NN
12069	253	10	of	of	IN
12069	253	11	sherry	sherry	NN
12069	253	12	or	or	CC
12069	253	13	madeira	madeira	NN
12069	253	14	and	and	CC
12069	253	15	the	the	DT
12069	253	16	prepared	prepare	VBN
12069	253	17	paste	paste	NN
12069	253	18	.	.	.
12069	254	1	Cook	cook	VB
12069	254	2	slowly	slowly	RB
12069	254	3	for	for	IN
12069	254	4	twenty	twenty	CD
12069	254	5	minutes	minute	NNS
12069	254	6	.	.	.
12069	255	1	Add	add	VB
12069	255	2	three	three	CD
12069	255	3	glasses	glass	NNS
12069	255	4	of	of	IN
12069	255	5	sherry	sherry	NN
12069	255	6	and	and	CC
12069	255	7	madeira	madeira	NN
12069	255	8	and	and	CC
12069	255	9	allow	allow	VB
12069	255	10	it	-PRON-	PRP
12069	255	11	to	to	TO
12069	255	12	boil	boil	VB
12069	255	13	once	once	RB
12069	255	14	,	,	,
12069	255	15	when	when	WRB
12069	255	16	it	-PRON-	PRP
12069	255	17	is	be	VBZ
12069	255	18	ready	ready	JJ
12069	255	19	to	to	TO
12069	255	20	serve	serve	VB
12069	255	21	.	.	.
12069	256	1	*	*	NFP
12069	256	2	*	*	NFP
12069	256	3	*	*	NFP
12069	256	4	*	*	NFP
12069	256	5	*	*	NFP
12069	256	6	Frogs	Frogs	NNP
12069	256	7	a	a	DT
12069	256	8	la	la	FW
12069	256	9	Poulette	Poulette	NNP
12069	256	10	Joint	Joint	NNP
12069	256	11	the	the	DT
12069	256	12	hind	hind	JJ
12069	256	13	legs	leg	NNS
12069	256	14	and	and	CC
12069	256	15	backs	back	NNS
12069	256	16	of	of	IN
12069	256	17	twelve	twelve	CD
12069	256	18	frogs	frog	NNS
12069	256	19	;	;	:
12069	256	20	put	put	VBN
12069	256	21	in	in	RP
12069	256	22	a	a	DT
12069	256	23	closely	closely	RB
12069	256	24	covered	cover	VBN
12069	256	25	saucepan	saucepan	NN
12069	256	26	with	with	IN
12069	256	27	some	some	DT
12069	256	28	truffles	truffle	NNS
12069	256	29	,	,	,
12069	256	30	a	a	DT
12069	256	31	small	small	JJ
12069	256	32	can	can	NN
12069	256	33	of	of	IN
12069	256	34	mushrooms	mushroom	NNS
12069	256	35	sliced	slice	VBN
12069	256	36	,	,	,
12069	256	37	a	a	DT
12069	256	38	glass	glass	NN
12069	256	39	of	of	IN
12069	256	40	white	white	JJ
12069	256	41	wine	wine	NN
12069	256	42	,	,	,
12069	256	43	salt	salt	NN
12069	256	44	,	,	,
12069	256	45	white	white	JJ
12069	256	46	pepper	pepper	NN
12069	256	47	,	,	,
12069	256	48	cayenne	cayenne	NN
12069	256	49	,	,	,
12069	256	50	mace	mace	NN
12069	256	51	and	and	CC
12069	256	52	four	four	CD
12069	256	53	ounces	ounce	NNS
12069	256	54	of	of	IN
12069	256	55	butter	butter	NN
12069	256	56	.	.	.
12069	257	1	Stew	Stew	NNP
12069	257	2	gently	gently	RB
12069	257	3	fifteen	fifteen	CD
12069	257	4	minutes	minute	NNS
12069	257	5	,	,	,
12069	257	6	stirring	stir	VBG
12069	257	7	once	once	RB
12069	257	8	or	or	CC
12069	257	9	twice	twice	RB
12069	257	10	.	.	.
12069	258	1	If	if	IN
12069	258	2	then	then	RB
12069	258	3	tender	tender	NN
12069	258	4	,	,	,
12069	258	5	add	add	VB
12069	258	6	one	one	CD
12069	258	7	teaspoonful	teaspoonful	JJ
12069	258	8	cornstarch	cornstarch	NN
12069	258	9	rubbed	rub	VBD
12069	258	10	into	into	IN
12069	258	11	one	one	CD
12069	258	12	ounce	ounce	NN
12069	258	13	of	of	IN
12069	258	14	butter	butter	NN
12069	258	15	.	.	.
12069	259	1	Let	let	VB
12069	259	2	it	-PRON-	PRP
12069	259	3	cook	cook	VB
12069	259	4	two	two	CD
12069	259	5	minutes	minute	NNS
12069	259	6	,	,	,
12069	259	7	take	take	VBP
12069	259	8	from	from	IN
12069	259	9	the	the	DT
12069	259	10	fire	fire	NN
12069	259	11	and	and	CC
12069	259	12	stir	stir	VB
12069	259	13	in	in	IN
12069	259	14	the	the	DT
12069	259	15	yolks	yolk	NNS
12069	259	16	of	of	IN
12069	259	17	six	six	CD
12069	259	18	eggs	egg	NNS
12069	259	19	beaten	beat	VBN
12069	259	20	well	well	RB
12069	259	21	with	with	IN
12069	259	22	one	one	CD
12069	259	23	-	-	HYPH
12069	259	24	half	half	NN
12069	259	25	cup	cup	NN
12069	259	26	of	of	IN
12069	259	27	cream	cream	NN
12069	259	28	.	.	.
12069	260	1	Place	place	VB
12069	260	2	this	this	DT
12069	260	3	mixture	mixture	NN
12069	260	4	where	where	WRB
12069	260	5	it	-PRON-	PRP
12069	260	6	will	will	MD
12069	260	7	keep	keep	VB
12069	260	8	hot	hot	JJ
12069	260	9	without	without	IN
12069	260	10	cooking	cooking	NN
12069	260	11	.	.	.
12069	261	1	Cut	cut	VB
12069	261	2	the	the	DT
12069	261	3	crust	crust	NN
12069	261	4	from	from	IN
12069	261	5	a	a	DT
12069	261	6	loaf	loaf	NN
12069	261	7	of	of	IN
12069	261	8	bread	bread	NN
12069	261	9	,	,	,
12069	261	10	scoop	scoop	VB
12069	261	11	out	out	RP
12069	261	12	the	the	DT
12069	261	13	center	center	NN
12069	261	14	,	,	,
12069	261	15	brush	brush	NN
12069	261	16	with	with	IN
12069	261	17	butter	butter	NN
12069	261	18	and	and	CC
12069	261	19	brown	brown	NNP
12069	261	20	in	in	IN
12069	261	21	the	the	DT
12069	261	22	oven	oven	NN
12069	261	23	.	.	.
12069	262	1	Pour	pour	VB
12069	262	2	the	the	DT
12069	262	3	frogs	frog	NNS
12069	262	4	legs	leg	NNS
12069	262	5	and	and	CC
12069	262	6	sauce	sauce	NN
12069	262	7	into	into	IN
12069	262	8	the	the	DT
12069	262	9	bread	bread	NN
12069	262	10	cup	cup	NN
12069	262	11	,	,	,
12069	262	12	garnish	garnish	VBP
12069	262	13	with	with	IN
12069	262	14	mushrooms	mushroom	NNS
12069	262	15	and	and	CC
12069	262	16	truffles	truffle	NNS
12069	262	17	.	.	.
12069	263	1	*	*	NFP
12069	263	2	*	*	NFP
12069	263	3	*	*	NFP
12069	263	4	*	*	NFP
12069	263	5	*	*	NFP
12069	263	6	Calves	calf	NNS
12069	263	7	'	'	POS
12069	263	8	Head	Head	NNP
12069	263	9	en	en	NNP
12069	263	10	Tortue	Tortue	NNP
12069	263	11	Simmer	Simmer	NNP
12069	263	12	a	a	DT
12069	263	13	calves	calf	NNS
12069	263	14	'	'	POS
12069	263	15	head	head	NN
12069	263	16	for	for	IN
12069	263	17	two	two	CD
12069	263	18	hours	hour	NNS
12069	263	19	.	.	.
12069	264	1	Tie	tie	VB
12069	264	2	the	the	DT
12069	264	3	brains	brain	NNS
12069	264	4	in	in	IN
12069	264	5	a	a	DT
12069	264	6	cloth	cloth	NN
12069	264	7	,	,	,
12069	264	8	put	put	VBD
12069	264	9	them	-PRON-	PRP
12069	264	10	in	in	IN
12069	264	11	the	the	DT
12069	264	12	saucepan	saucepan	NN
12069	264	13	with	with	IN
12069	264	14	the	the	DT
12069	264	15	head	head	NN
12069	264	16	and	and	CC
12069	264	17	cook	cook	VB
12069	264	18	two	two	CD
12069	264	19	hours	hour	NNS
12069	264	20	longer	long	RBR
12069	264	21	.	.	.
12069	265	1	Then	then	RB
12069	265	2	extract	extract	VB
12069	265	3	the	the	DT
12069	265	4	bones	bone	NNS
12069	265	5	and	and	CC
12069	265	6	cut	cut	VB
12069	265	7	the	the	DT
12069	265	8	meat	meat	NN
12069	265	9	in	in	IN
12069	265	10	pieces	piece	NNS
12069	265	11	,	,	,
12069	265	12	return	return	VB
12069	265	13	it	-PRON-	PRP
12069	265	14	to	to	IN
12069	265	15	the	the	DT
12069	265	16	saucepan	saucepan	NN
12069	265	17	without	without	IN
12069	265	18	the	the	DT
12069	265	19	brains	brain	NNS
12069	265	20	,	,	,
12069	265	21	adding	add	VBG
12069	265	22	two	two	CD
12069	265	23	ounces	ounce	NNS
12069	265	24	of	of	IN
12069	265	25	butter	butter	NN
12069	265	26	,	,	,
12069	265	27	two	two	CD
12069	265	28	dozen	dozen	NN
12069	265	29	stoned	stone	VBD
12069	265	30	olives	olive	NNS
12069	265	31	,	,	,
12069	265	32	one	one	CD
12069	265	33	dozen	dozen	NN
12069	265	34	cloves	clove	NNS
12069	265	35	,	,	,
12069	265	36	salt	salt	NN
12069	265	37	,	,	,
12069	265	38	pepper	pepper	NN
12069	265	39	,	,	,
12069	265	40	cayenne	cayenne	NN
12069	265	41	,	,	,
12069	265	42	and	and	CC
12069	265	43	a	a	DT
12069	265	44	cup	cup	NN
12069	265	45	of	of	IN
12069	265	46	white	white	JJ
12069	265	47	wine	wine	NN
12069	265	48	.	.	.
12069	266	1	Cook	cook	VB
12069	266	2	for	for	IN
12069	266	3	one	one	CD
12069	266	4	hour	hour	NN
12069	266	5	,	,	,
12069	266	6	then	then	RB
12069	266	7	add	add	VB
12069	266	8	the	the	DT
12069	266	9	brains	brain	NNS
12069	266	10	cut	cut	VBN
12069	266	11	in	in	IN
12069	266	12	bits	bit	NNS
12069	266	13	,	,	,
12069	266	14	the	the	DT
12069	266	15	shaved	shave	VBN
12069	266	16	peel	peel	NN
12069	266	17	and	and	CC
12069	266	18	piece	piece	NN
12069	266	19	of	of	IN
12069	266	20	one	one	CD
12069	266	21	lemon	lemon	NN
12069	266	22	and	and	CC
12069	266	23	three	three	CD
12069	266	24	hard	hard	RB
12069	266	25	-	-	HYPH
12069	266	26	boiled	boil	VBN
12069	266	27	eggs	egg	NNS
12069	266	28	sliced	slice	VBN
12069	266	29	.	.	.
12069	267	1	Cook	cook	VB
12069	267	2	thirty	thirty	CD
12069	267	3	minutes	minute	NNS
12069	267	4	.	.	.
12069	268	1	Thicken	Thicken	NNP
12069	268	2	the	the	DT
12069	268	3	sauce	sauce	NN
12069	268	4	with	with	IN
12069	268	5	flour	flour	NN
12069	268	6	rubbed	rub	VBN
12069	268	7	into	into	IN
12069	268	8	butter	butter	NN
12069	268	9	and	and	CC
12069	268	10	serve	serve	VB
12069	268	11	with	with	IN
12069	268	12	the	the	DT
12069	268	13	calves	calf	NNS
12069	268	14	'	'	POS
12069	268	15	head	head	NN
12069	268	16	.	.	.
12069	269	1	*	*	NFP
12069	269	2	*	*	NFP
12069	269	3	*	*	NFP
12069	269	4	*	*	NFP
12069	269	5	*	*	NFP
12069	269	6	Chops	chop	NNS
12069	269	7	a	a	DT
12069	269	8	la	la	FW
12069	269	9	Reine	Reine	NNP
12069	269	10	Trim	Trim	NNP
12069	269	11	twelve	twelve	CD
12069	269	12	lamb	lamb	NN
12069	269	13	chops	chop	NNS
12069	269	14	very	very	RB
12069	269	15	closely	closely	RB
12069	269	16	and	and	CC
12069	269	17	fry	fry	NN
12069	269	18	lightly	lightly	RB
12069	269	19	in	in	IN
12069	269	20	six	six	CD
12069	269	21	ounces	ounce	NNS
12069	269	22	of	of	IN
12069	269	23	butter	butter	NN
12069	269	24	.	.	.
12069	270	1	Remove	remove	VB
12069	270	2	them	-PRON-	PRP
12069	270	3	and	and	CC
12069	270	4	in	in	IN
12069	270	5	the	the	DT
12069	270	6	same	same	JJ
12069	270	7	butter	butter	NN
12069	270	8	place	place	NN
12069	270	9	two	two	CD
12069	270	10	onions	onion	NNS
12069	270	11	,	,	,
12069	270	12	sliced	slice	VBN
12069	270	13	,	,	,
12069	270	14	four	four	CD
12069	270	15	green	green	JJ
12069	270	16	peppers	pepper	NNS
12069	270	17	minced	mince	VBN
12069	270	18	,	,	,
12069	270	19	one	one	PRP
12069	270	20	can	can	NN
12069	270	21	of	of	IN
12069	270	22	mushrooms	mushroom	NNS
12069	270	23	minced	mince	VBN
12069	270	24	,	,	,
12069	270	25	and	and	CC
12069	270	26	two	two	CD
12069	270	27	stalks	stalk	NNS
12069	270	28	of	of	IN
12069	270	29	celery	celery	NN
12069	270	30	chopped	chop	VBN
12069	270	31	;	;	:
12069	270	32	salt	salt	NN
12069	270	33	,	,	,
12069	270	34	pepper	pepper	NN
12069	270	35	,	,	,
12069	270	36	cayenne	cayenne	NN
12069	270	37	,	,	,
12069	270	38	and	and	CC
12069	270	39	the	the	DT
12069	270	40	juice	juice	NN
12069	270	41	of	of	IN
12069	270	42	a	a	DT
12069	270	43	lime	lime	NN
12069	270	44	.	.	.
12069	271	1	Cook	cook	VB
12069	271	2	until	until	IN
12069	271	3	these	these	DT
12069	271	4	ingredients	ingredient	NNS
12069	271	5	are	be	VBP
12069	271	6	soft	soft	JJ
12069	271	7	.	.	.
12069	272	1	Stir	stir	VB
12069	272	2	in	in	IN
12069	272	3	six	six	CD
12069	272	4	ounces	ounce	NNS
12069	272	5	of	of	IN
12069	272	6	flour	flour	NN
12069	272	7	.	.	.
12069	273	1	Then	then	RB
12069	273	2	add	add	VB
12069	273	3	two	two	CD
12069	273	4	cups	cup	NNS
12069	273	5	of	of	IN
12069	273	6	milk	milk	NN
12069	273	7	and	and	CC
12069	273	8	cook	cook	NN
12069	273	9	until	until	IN
12069	273	10	the	the	DT
12069	273	11	mixture	mixture	NN
12069	273	12	is	be	VBZ
12069	273	13	thick	thick	JJ
12069	273	14	and	and	CC
12069	273	15	smooth	smooth	JJ
12069	273	16	.	.	.
12069	274	1	Dust	dust	VB
12069	274	2	a	a	DT
12069	274	3	plate	plate	NN
12069	274	4	with	with	IN
12069	274	5	cracker	cracker	NN
12069	274	6	crumbs	crumb	NNS
12069	274	7	and	and	CC
12069	274	8	on	on	IN
12069	274	9	this	this	DT
12069	274	10	place	place	NN
12069	274	11	a	a	DT
12069	274	12	spoonful	spoonful	NN
12069	274	13	of	of	IN
12069	274	14	the	the	DT
12069	274	15	fried	fried	JJ
12069	274	16	mixture	mixture	NN
12069	274	17	.	.	.
12069	275	1	Place	place	VB
12069	275	2	a	a	DT
12069	275	3	chop	chop	NN
12069	275	4	on	on	IN
12069	275	5	top	top	NN
12069	275	6	of	of	IN
12069	275	7	this	this	DT
12069	275	8	,	,	,
12069	275	9	cover	cover	VB
12069	275	10	it	-PRON-	PRP
12069	275	11	with	with	IN
12069	275	12	another	another	DT
12069	275	13	spoonful	spoonful	JJ
12069	275	14	of	of	IN
12069	275	15	the	the	DT
12069	275	16	mixture	mixture	NN
12069	275	17	and	and	CC
12069	275	18	dust	dust	NN
12069	275	19	with	with	IN
12069	275	20	cracker	cracker	NN
12069	275	21	crumbs	crumb	NNS
12069	275	22	.	.	.
12069	276	1	Repeat	repeat	VB
12069	276	2	with	with	IN
12069	276	3	each	each	DT
12069	276	4	chop	chop	NN
12069	276	5	,	,	,
12069	276	6	and	and	CC
12069	276	7	when	when	WRB
12069	276	8	cold	cold	JJ
12069	276	9	roll	roll	NN
12069	276	10	each	each	DT
12069	276	11	in	in	IN
12069	276	12	beaten	beat	VBN
12069	276	13	egg	egg	NN
12069	276	14	and	and	CC
12069	276	15	cracker	cracker	NN
12069	276	16	crumbs	crumb	VBZ
12069	276	17	,	,	,
12069	276	18	and	and	CC
12069	276	19	fry	fry	VB
12069	276	20	a	a	DT
12069	276	21	light	light	JJ
12069	276	22	brown	brown	NN
12069	276	23	.	.	.
12069	277	1	*	*	NFP
12069	277	2	*	*	NFP
12069	277	3	*	*	NFP
12069	277	4	*	*	NFP
12069	277	5	*	*	NFP
12069	277	6	Calves	calf	NNS
12069	277	7	'	'	POS
12069	277	8	Feet	foot	NNS
12069	277	9	a	a	DT
12069	277	10	la	la	FW
12069	277	11	Marechale	Marechale	NNP
12069	277	12	Boil	Boil	NNP
12069	277	13	four	four	CD
12069	277	14	calves	calf	NNS
12069	277	15	'	'	POS
12069	277	16	feet	foot	NNS
12069	277	17	until	until	IN
12069	277	18	tender	tender	NN
12069	277	19	.	.	.
12069	278	1	Cut	cut	VB
12069	278	2	into	into	IN
12069	278	3	inch	inch	NN
12069	278	4	pieces	piece	NNS
12069	278	5	and	and	CC
12069	278	6	fry	fry	NN
12069	278	7	in	in	IN
12069	278	8	four	four	CD
12069	278	9	ounces	ounce	NNS
12069	278	10	of	of	IN
12069	278	11	butter	butter	NN
12069	278	12	,	,	,
12069	278	13	with	with	IN
12069	278	14	two	two	CD
12069	278	15	onions	onion	NNS
12069	278	16	,	,	,
12069	278	17	a	a	DT
12069	278	18	little	little	JJ
12069	278	19	garlic	garlic	NN
12069	278	20	,	,	,
12069	278	21	two	two	CD
12069	278	22	green	green	JJ
12069	278	23	peppers	pepper	NNS
12069	278	24	and	and	CC
12069	278	25	some	some	DT
12069	278	26	mushrooms	mushroom	NNS
12069	278	27	,	,	,
12069	278	28	chopped	chop	VBD
12069	278	29	fine	fine	JJ
12069	278	30	,	,	,
12069	278	31	seasoning	season	VBG
12069	278	32	all	all	DT
12069	278	33	with	with	IN
12069	278	34	salt	salt	NN
12069	278	35	,	,	,
12069	278	36	pepper	pepper	NN
12069	278	37	,	,	,
12069	278	38	cayenne	cayenne	NN
12069	278	39	,	,	,
12069	278	40	and	and	CC
12069	278	41	a	a	DT
12069	278	42	little	little	JJ
12069	278	43	mace	mace	NN
12069	278	44	.	.	.
12069	279	1	Stir	stir	VB
12069	279	2	in	in	IN
12069	279	3	four	four	CD
12069	279	4	ounces	ounce	NNS
12069	279	5	of	of	IN
12069	279	6	flour	flour	NN
12069	279	7	and	and	CC
12069	279	8	add	add	VB
12069	279	9	boiling	boiling	NN
12069	279	10	milk	milk	NN
12069	279	11	,	,	,
12069	279	12	enough	enough	RB
12069	279	13	to	to	TO
12069	279	14	make	make	VB
12069	279	15	the	the	DT
12069	279	16	mixture	mixture	NN
12069	279	17	as	as	RB
12069	279	18	thick	thick	JJ
12069	279	19	as	as	IN
12069	279	20	rich	rich	JJ
12069	279	21	cream	cream	NN
12069	279	22	.	.	.
12069	280	1	Put	put	VB
12069	280	2	in	in	RP
12069	280	3	the	the	DT
12069	280	4	calves	calf	NNS
12069	280	5	'	'	POS
12069	280	6	feet	foot	NNS
12069	280	7	and	and	CC
12069	280	8	mix	mix	VB
12069	280	9	all	all	RB
12069	280	10	well	well	RB
12069	280	11	together	together	RB
12069	280	12	.	.	.
12069	281	1	Then	then	RB
12069	281	2	remove	remove	VB
12069	281	3	from	from	IN
12069	281	4	the	the	DT
12069	281	5	fire	fire	NN
12069	281	6	and	and	CC
12069	281	7	beat	beat	VBD
12069	281	8	in	in	IN
12069	281	9	the	the	DT
12069	281	10	yolks	yolk	NNS
12069	281	11	of	of	IN
12069	281	12	two	two	CD
12069	281	13	eggs	egg	NNS
12069	281	14	which	which	WDT
12069	281	15	have	have	VBP
12069	281	16	been	be	VBN
12069	281	17	mixed	mix	VBN
12069	281	18	with	with	IN
12069	281	19	the	the	DT
12069	281	20	juice	juice	NN
12069	281	21	of	of	IN
12069	281	22	a	a	DT
12069	281	23	lime	lime	NN
12069	281	24	and	and	CC
12069	281	25	a	a	DT
12069	281	26	tablespoonful	tablespoonful	NN
12069	281	27	of	of	IN
12069	281	28	water	water	NN
12069	281	29	.	.	.
12069	282	1	Pour	pour	VB
12069	282	2	the	the	DT
12069	282	3	whole	whole	NN
12069	282	4	into	into	IN
12069	282	5	a	a	DT
12069	282	6	buttered	butter	VBN
12069	282	7	pan	pan	NN
12069	282	8	and	and	CC
12069	282	9	set	set	VBD
12069	282	10	aside	aside	RB
12069	282	11	to	to	IN
12069	282	12	cool	cool	JJ
12069	282	13	.	.	.
12069	283	1	When	when	WRB
12069	283	2	cold	cold	JJ
12069	283	3	cut	cut	NN
12069	283	4	into	into	IN
12069	283	5	slices	slice	NNS
12069	283	6	,	,	,
12069	283	7	brush	brush	NN
12069	283	8	with	with	IN
12069	283	9	egg	egg	NN
12069	283	10	and	and	CC
12069	283	11	bread	bread	NN
12069	283	12	crumbs	crumb	NNS
12069	283	13	and	and	CC
12069	283	14	fry	fry	VB
12069	283	15	in	in	IN
12069	283	16	butter	butter	NN
12069	283	17	until	until	IN
12069	283	18	a	a	DT
12069	283	19	light	light	JJ
12069	283	20	brown	brown	NN
12069	283	21	.	.	.
12069	284	1	*	*	NFP
12069	284	2	*	*	NFP
12069	284	3	*	*	NFP
12069	284	4	*	*	NFP
12069	284	5	*	*	NFP
12069	284	6	Puree	Puree	NNP
12069	284	7	of	of	IN
12069	284	8	Chestnuts	Chestnuts	NNPS
12069	284	9	with	with	IN
12069	284	10	Chops	Chops	NNP
12069	284	11	Boil	Boil	NNP
12069	284	12	chestnuts	chestnut	NNS
12069	284	13	in	in	IN
12069	284	14	salted	salted	JJ
12069	284	15	water	water	NN
12069	284	16	for	for	IN
12069	284	17	twenty	twenty	CD
12069	284	18	minutes	minute	NNS
12069	284	19	.	.	.
12069	285	1	Shell	Shell	NNP
12069	285	2	them	-PRON-	PRP
12069	285	3	,	,	,
12069	285	4	season	season	NN
12069	285	5	with	with	IN
12069	285	6	salt	salt	NN
12069	285	7	and	and	CC
12069	285	8	pepper	pepper	NN
12069	285	9	,	,	,
12069	285	10	add	add	VB
12069	285	11	a	a	DT
12069	285	12	piece	piece	NN
12069	285	13	of	of	IN
12069	285	14	butter	butter	NN
12069	285	15	and	and	CC
12069	285	16	wet	wet	NN
12069	285	17	with	with	IN
12069	285	18	milk	milk	NN
12069	285	19	.	.	.
12069	286	1	Mash	mash	NN
12069	286	2	through	through	IN
12069	286	3	a	a	DT
12069	286	4	colander	colander	NN
12069	286	5	and	and	CC
12069	286	6	heap	heap	NN
12069	286	7	lightly	lightly	RB
12069	286	8	on	on	IN
12069	286	9	a	a	DT
12069	286	10	platter	platter	NN
12069	286	11	,	,	,
12069	286	12	arranging	arranging	NN
12069	286	13	broiled	broil	VBN
12069	286	14	chops	chop	NNS
12069	286	15	around	around	IN
12069	286	16	the	the	DT
12069	286	17	puree	puree	NN
12069	286	18	.	.	.
12069	287	1	*	*	NFP
12069	287	2	*	*	NFP
12069	287	3	*	*	NFP
12069	287	4	*	*	NFP
12069	287	5	*	*	NFP
12069	287	6	Lamb	Lamb	NNP
12069	287	7	Chops	Chops	NNP
12069	287	8	a	a	DT
12069	287	9	la	la	FW
12069	287	10	Nesselrode	Nesselrode	NNP
12069	287	11	Trim	Trim	NNP
12069	287	12	carefully	carefully	RB
12069	287	13	one	one	CD
12069	287	14	dozen	dozen	NN
12069	287	15	young	young	JJ
12069	287	16	lamb	lamb	NN
12069	287	17	chops	chop	NNS
12069	287	18	.	.	.
12069	288	1	Fry	fry	NN
12069	288	2	in	in	IN
12069	288	3	butter	butter	NN
12069	288	4	three	three	CD
12069	288	5	tablespoonfuls	tablespoonful	NNS
12069	288	6	of	of	IN
12069	288	7	marrow	marrow	NN
12069	288	8	,	,	,
12069	288	9	some	some	DT
12069	288	10	chopped	chop	VBN
12069	288	11	mushrooms	mushroom	NNS
12069	288	12	and	and	CC
12069	288	13	eschalots	eschalot	NNS
12069	288	14	.	.	.
12069	289	1	Then	then	RB
12069	289	2	add	add	VB
12069	289	3	a	a	DT
12069	289	4	glass	glass	NN
12069	289	5	of	of	IN
12069	289	6	sherry	sherry	NN
12069	289	7	and	and	CC
12069	289	8	stir	stir	VB
12069	289	9	it	-PRON-	PRP
12069	289	10	well	well	RB
12069	289	11	before	before	IN
12069	289	12	adding	add	VBG
12069	289	13	also	also	RB
12069	289	14	a	a	DT
12069	289	15	cup	cup	NN
12069	289	16	of	of	IN
12069	289	17	rice	rice	NN
12069	289	18	,	,	,
12069	289	19	four	four	CD
12069	289	20	cups	cup	NNS
12069	289	21	of	of	IN
12069	289	22	stock	stock	NN
12069	289	23	,	,	,
12069	289	24	several	several	JJ
12069	289	25	sweet	sweet	JJ
12069	289	26	Chili	Chili	NNP
12069	289	27	peppers	pepper	NNS
12069	289	28	chopped	chop	VBN
12069	289	29	and	and	CC
12069	289	30	some	some	DT
12069	289	31	salt	salt	NN
12069	289	32	.	.	.
12069	290	1	Cook	cook	VB
12069	290	2	for	for	IN
12069	290	3	half	half	PDT
12069	290	4	an	an	DT
12069	290	5	hour	hour	NN
12069	290	6	or	or	CC
12069	290	7	until	until	IN
12069	290	8	pasty	pasty	NN
12069	290	9	.	.	.
12069	291	1	Pour	pour	VB
12069	291	2	it	-PRON-	PRP
12069	291	3	out	out	RP
12069	291	4	in	in	IN
12069	291	5	a	a	DT
12069	291	6	pan	pan	NN
12069	291	7	to	to	IN
12069	291	8	the	the	DT
12069	291	9	thickness	thickness	NN
12069	291	10	of	of	IN
12069	291	11	half	half	PDT
12069	291	12	an	an	DT
12069	291	13	inch	inch	NN
12069	291	14	and	and	CC
12069	291	15	let	let	VB
12069	291	16	cool	cool	JJ
12069	291	17	.	.	.
12069	292	1	Then	then	RB
12069	292	2	with	with	IN
12069	292	3	a	a	DT
12069	292	4	biscuit	biscuit	NN
12069	292	5	cutter	cutter	NN
12069	292	6	,	,	,
12069	292	7	cut	cut	VBD
12069	292	8	it	-PRON-	PRP
12069	292	9	into	into	IN
12069	292	10	rounds	round	NNS
12069	292	11	about	about	IN
12069	292	12	the	the	DT
12069	292	13	size	size	NN
12069	292	14	of	of	IN
12069	292	15	a	a	DT
12069	292	16	chop	chop	NN
12069	292	17	.	.	.
12069	293	1	On	on	IN
12069	293	2	each	each	DT
12069	293	3	one	one	CD
12069	293	4	of	of	IN
12069	293	5	these	these	DT
12069	293	6	rounds	round	NNS
12069	293	7	place	place	VBP
12069	293	8	a	a	DT
12069	293	9	chop	chop	NN
12069	293	10	and	and	CC
12069	293	11	cover	cover	VB
12069	293	12	the	the	DT
12069	293	13	top	top	NN
12069	293	14	with	with	IN
12069	293	15	Bechamel	Bechamel	NNP
12069	293	16	sauce	sauce	NN
12069	293	17	.	.	.
12069	294	1	When	when	WRB
12069	294	2	cold	cold	JJ
12069	294	3	dip	dip	NN
12069	294	4	in	in	IN
12069	294	5	egg	egg	NN
12069	294	6	and	and	CC
12069	294	7	bread	bread	NN
12069	294	8	crumbs	crumb	NNS
12069	294	9	and	and	CC
12069	294	10	fry	fry	VB
12069	294	11	a	a	DT
12069	294	12	light	light	JJ
12069	294	13	brown	brown	NN
12069	294	14	.	.	.
12069	295	1	A	a	DT
12069	295	2	good	good	JJ
12069	295	3	recipe	recipe	NN
12069	295	4	for	for	IN
12069	295	5	the	the	DT
12069	295	6	Bechamel	Bechamel	NNP
12069	295	7	sauce	sauce	NN
12069	295	8	is	be	VBZ
12069	295	9	the	the	DT
12069	295	10	following	follow	VBG
12069	295	11	:	:	:
12069	295	12	One	one	CD
12069	295	13	ounce	ounce	NN
12069	295	14	of	of	IN
12069	295	15	butter	butter	NN
12069	295	16	browned	brown	VBN
12069	295	17	with	with	IN
12069	295	18	one	one	CD
12069	295	19	ounce	ounce	NN
12069	295	20	of	of	IN
12069	295	21	flour	flour	NN
12069	295	22	.	.	.
12069	296	1	To	to	IN
12069	296	2	this	this	DT
12069	296	3	add	add	VB
12069	296	4	half	half	PDT
12069	296	5	a	a	DT
12069	296	6	glass	glass	NN
12069	296	7	of	of	IN
12069	296	8	sherry	sherry	NN
12069	296	9	,	,	,
12069	296	10	some	some	DT
12069	296	11	finely	finely	RB
12069	296	12	chopped	chop	VBD
12069	296	13	truffles	truffle	NNS
12069	296	14	,	,	,
12069	296	15	one	one	CD
12069	296	16	cup	cup	NN
12069	296	17	and	and	CC
12069	296	18	a	a	DT
12069	296	19	half	half	NN
12069	296	20	of	of	IN
12069	296	21	stock	stock	NN
12069	296	22	,	,	,
12069	296	23	salt	salt	NN
12069	296	24	and	and	CC
12069	296	25	pepper	pepper	NN
12069	296	26	,	,	,
12069	296	27	and	and	CC
12069	296	28	cook	cook	NN
12069	296	29	for	for	IN
12069	296	30	ten	ten	CD
12069	296	31	minutes	minute	NNS
12069	296	32	.	.	.
12069	297	1	Add	add	VB
12069	297	2	the	the	DT
12069	297	3	juice	juice	NN
12069	297	4	of	of	IN
12069	297	5	a	a	DT
12069	297	6	lime	lime	NN
12069	297	7	,	,	,
12069	297	8	take	take	VB
12069	297	9	from	from	IN
12069	297	10	the	the	DT
12069	297	11	fire	fire	NN
12069	297	12	and	and	CC
12069	297	13	stir	stir	VB
12069	297	14	in	in	IN
12069	297	15	the	the	DT
12069	297	16	well	well	RB
12069	297	17	-	-	HYPH
12069	297	18	beaten	beat	VBN
12069	297	19	yolks	yolk	NNS
12069	297	20	of	of	IN
12069	297	21	two	two	CD
12069	297	22	eggs	egg	NNS
12069	297	23	.	.	.
12069	298	1	*	*	NFP
12069	298	2	*	*	NFP
12069	298	3	*	*	NFP
12069	298	4	*	*	NFP
12069	298	5	*	*	NFP
12069	298	6	Devil	Devil	NNP
12069	298	7	Chops	Chops	NNPS
12069	298	8	Make	make	VBP
12069	298	9	a	a	DT
12069	298	10	dressing	dressing	NN
12069	298	11	of	of	IN
12069	298	12	the	the	DT
12069	298	13	following	follow	VBG
12069	298	14	ingredients	ingredient	NNS
12069	298	15	mixed	mix	VBN
12069	298	16	together	together	RB
12069	298	17	:	:	:
12069	298	18	One	one	CD
12069	298	19	ounce	ounce	NN
12069	298	20	of	of	IN
12069	298	21	butter	butter	NN
12069	298	22	,	,	,
12069	298	23	one	one	CD
12069	298	24	teaspoonful	teaspoonful	NN
12069	298	25	of	of	IN
12069	298	26	made	make	VBN
12069	298	27	mustard	mustard	NN
12069	298	28	,	,	,
12069	298	29	one	one	CD
12069	298	30	-	-	HYPH
12069	298	31	half	half	NN
12069	298	32	teaspoonful	teaspoonful	JJ
12069	298	33	of	of	IN
12069	298	34	French	french	JJ
12069	298	35	mustard	mustard	NN
12069	298	36	,	,	,
12069	298	37	one	one	CD
12069	298	38	teaspoonful	teaspoonful	NN
12069	298	39	of	of	IN
12069	298	40	grated	grate	VBN
12069	298	41	horseradish	horseradish	NNP
12069	298	42	,	,	,
12069	298	43	one	one	CD
12069	298	44	teaspoonful	teaspoonful	NN
12069	298	45	of	of	IN
12069	298	46	chutney	chutney	NN
12069	298	47	,	,	,
12069	298	48	a	a	DT
12069	298	49	little	little	JJ
12069	298	50	Chili	chili	JJ
12069	298	51	vinegar	vinegar	NN
12069	298	52	,	,	,
12069	298	53	the	the	DT
12069	298	54	juice	juice	NN
12069	298	55	of	of	IN
12069	298	56	one	one	CD
12069	298	57	lime	lime	NN
12069	298	58	,	,	,
12069	298	59	salt	salt	NN
12069	298	60	,	,	,
12069	298	61	pepper	pepper	NN
12069	298	62	and	and	CC
12069	298	63	cayenne	cayenne	NN
12069	298	64	.	.	.
12069	299	1	Rub	rub	VB
12069	299	2	this	this	DT
12069	299	3	on	on	IN
12069	299	4	the	the	DT
12069	299	5	chops	chop	NNS
12069	299	6	and	and	CC
12069	299	7	broil	broil	NNP
12069	299	8	rare	rare	JJ
12069	299	9	.	.	.
12069	300	1	Serve	serve	VB
12069	300	2	the	the	DT
12069	300	3	remaining	remain	VBG
12069	300	4	sauce	sauce	NN
12069	300	5	over	over	IN
12069	300	6	them	-PRON-	PRP
12069	300	7	in	in	IN
12069	300	8	a	a	DT
12069	300	9	very	very	RB
12069	300	10	hot	hot	JJ
12069	300	11	dish	dish	NN
12069	300	12	.	.	.
12069	301	1	*	*	NFP
12069	301	2	*	*	NFP
12069	301	3	*	*	NFP
12069	301	4	*	*	NFP
12069	301	5	*	*	NFP
12069	301	6	Lamb	Lamb	NNP
12069	301	7	Cutlets	Cutlets	NNPS
12069	301	8	Duchesse	Duchesse	NNP
12069	301	9	Fry	Fry	NNP
12069	301	10	one	one	CD
12069	301	11	dozen	dozen	NN
12069	301	12	lamb	lamb	NN
12069	301	13	chops	chop	NNS
12069	301	14	in	in	IN
12069	301	15	butter	butter	NN
12069	301	16	and	and	CC
12069	301	17	set	set	VBD
12069	301	18	aside	aside	RB
12069	301	19	to	to	IN
12069	301	20	cool	cool	JJ
12069	301	21	.	.	.
12069	302	1	Put	put	VB
12069	302	2	in	in	RP
12069	302	3	a	a	DT
12069	302	4	stew	stew	JJ
12069	302	5	pan	pan	NN
12069	302	6	two	two	CD
12069	302	7	ounces	ounce	NNS
12069	302	8	of	of	IN
12069	302	9	butter	butter	NN
12069	302	10	with	with	IN
12069	302	11	half	half	PDT
12069	302	12	a	a	DT
12069	302	13	can	can	NN
12069	302	14	of	of	IN
12069	302	15	mushrooms	mushroom	NNS
12069	302	16	,	,	,
12069	302	17	one	one	CD
12069	302	18	small	small	JJ
12069	302	19	onion	onion	NN
12069	302	20	and	and	CC
12069	302	21	a	a	DT
12069	302	22	teaspoonful	teaspoonful	NN
12069	302	23	of	of	IN
12069	302	24	parsley	parsley	NN
12069	302	25	,	,	,
12069	302	26	all	all	DT
12069	302	27	minced	mince	VBD
12069	302	28	fine	fine	JJ
12069	302	29	;	;	:
12069	302	30	salt	salt	NN
12069	302	31	,	,	,
12069	302	32	pepper	pepper	NN
12069	302	33	,	,	,
12069	302	34	cayenne	cayenne	NN
12069	302	35	and	and	CC
12069	302	36	a	a	DT
12069	302	37	little	little	JJ
12069	302	38	mace	mace	NN
12069	302	39	.	.	.
12069	303	1	Cook	cook	VB
12069	303	2	this	this	DT
12069	303	3	gently	gently	RB
12069	303	4	for	for	IN
12069	303	5	ten	ten	CD
12069	303	6	minutes	minute	NNS
12069	303	7	and	and	CC
12069	303	8	add	add	VB
12069	303	9	a	a	DT
12069	303	10	cup	cup	NN
12069	303	11	of	of	IN
12069	303	12	milk	milk	NN
12069	303	13	thickened	thicken	VBN
12069	303	14	with	with	IN
12069	303	15	flour	flour	NN
12069	303	16	and	and	CC
12069	303	17	butter	butter	NN
12069	303	18	,	,	,
12069	303	19	the	the	DT
12069	303	20	juice	juice	NN
12069	303	21	of	of	IN
12069	303	22	a	a	DT
12069	303	23	lemon	lemon	NN
12069	303	24	and	and	CC
12069	303	25	one	one	CD
12069	303	26	teaspoonful	teaspoonful	NN
12069	303	27	of	of	IN
12069	303	28	sugar	sugar	NN
12069	303	29	.	.	.
12069	304	1	Cook	cook	VB
12069	304	2	a	a	DT
12069	304	3	few	few	JJ
12069	304	4	minutes	minute	NNS
12069	304	5	.	.	.
12069	305	1	Take	take	VB
12069	305	2	from	from	IN
12069	305	3	the	the	DT
12069	305	4	fire	fire	NN
12069	305	5	and	and	CC
12069	305	6	add	add	VB
12069	305	7	the	the	DT
12069	305	8	yolks	yolk	NNS
12069	305	9	of	of	IN
12069	305	10	four	four	CD
12069	305	11	eggs	egg	NNS
12069	305	12	well	well	RB
12069	305	13	beaten	beat	VBN
12069	305	14	.	.	.
12069	306	1	Cover	cover	VB
12069	306	2	the	the	DT
12069	306	3	chops	chop	NNS
12069	306	4	with	with	IN
12069	306	5	this	this	DT
12069	306	6	and	and	CC
12069	306	7	set	set	VBD
12069	306	8	aside	aside	RB
12069	306	9	to	to	IN
12069	306	10	cool	cool	JJ
12069	306	11	.	.	.
12069	307	1	Brush	brush	VB
12069	307	2	them	-PRON-	PRP
12069	307	3	with	with	IN
12069	307	4	the	the	DT
12069	307	5	well	well	RB
12069	307	6	-	-	HYPH
12069	307	7	beaten	beat	VBN
12069	307	8	yolk	yolk	NN
12069	307	9	of	of	IN
12069	307	10	an	an	DT
12069	307	11	egg	egg	NN
12069	307	12	,	,	,
12069	307	13	sprinkle	sprinkle	VB
12069	307	14	with	with	IN
12069	307	15	fine	fine	JJ
12069	307	16	bread	bread	NN
12069	307	17	crumbs	crumb	NNS
12069	307	18	,	,	,
12069	307	19	and	and	CC
12069	307	20	fry	fry	VB
12069	307	21	in	in	IN
12069	307	22	butter	butter	NN
12069	307	23	to	to	IN
12069	307	24	a	a	DT
12069	307	25	light	light	JJ
12069	307	26	brown	brown	NN
12069	307	27	.	.	.
12069	308	1	Serve	serve	VB
12069	308	2	with	with	IN
12069	308	3	green	green	JJ
12069	308	4	peas	pea	NNS
12069	308	5	in	in	IN
12069	308	6	the	the	DT
12069	308	7	center	center	NN
12069	308	8	of	of	IN
12069	308	9	the	the	DT
12069	308	10	dish	dish	NN
12069	308	11	.	.	.
12069	309	1	*	*	NFP
12069	309	2	*	*	NFP
12069	309	3	*	*	NFP
12069	309	4	*	*	NFP
12069	309	5	*	*	NFP
12069	309	6	Lamb	Lamb	NNP
12069	309	7	Cutlets	Cutlets	NNP
12069	309	8	a	a	DT
12069	309	9	la	la	NNP
12069	309	10	Condi	Condi	NNP
12069	309	11	Lard	Lard	NNP
12069	309	12	lamb	lamb	NN
12069	309	13	cutlets	cutlet	VBZ
12069	309	14	with	with	IN
12069	309	15	strips	strip	NNS
12069	309	16	of	of	IN
12069	309	17	truffle	truffle	NN
12069	309	18	,	,	,
12069	309	19	anchovy	anchovy	NN
12069	309	20	and	and	CC
12069	309	21	gherkin	gherkin	JJ
12069	309	22	.	.	.
12069	310	1	Make	make	VB
12069	310	2	a	a	DT
12069	310	3	dressing	dressing	NN
12069	310	4	of	of	IN
12069	310	5	bread	bread	NN
12069	310	6	crumbs	crumb	NNS
12069	310	7	,	,	,
12069	310	8	mushrooms	mushroom	NNS
12069	310	9	,	,	,
12069	310	10	capers	caper	NNS
12069	310	11	,	,	,
12069	310	12	chives	chive	NNS
12069	310	13	,	,	,
12069	310	14	a	a	DT
12069	310	15	little	little	JJ
12069	310	16	shallot	shallot	NN
12069	310	17	all	all	DT
12069	310	18	chopped	chop	VBN
12069	310	19	very	very	RB
12069	310	20	fine	fine	JJ
12069	310	21	,	,	,
12069	310	22	pepper	pepper	NN
12069	310	23	,	,	,
12069	310	24	salt	salt	NN
12069	310	25	and	and	CC
12069	310	26	butter	butter	NN
12069	310	27	.	.	.
12069	311	1	Put	put	VB
12069	311	2	this	this	DT
12069	311	3	on	on	IN
12069	311	4	each	each	DT
12069	311	5	side	side	NN
12069	311	6	of	of	IN
12069	311	7	the	the	DT
12069	311	8	cutlets	cutlet	NNS
12069	311	9	and	and	CC
12069	311	10	cover	cover	VB
12069	311	11	with	with	IN
12069	311	12	crepinette	crepinette	NN
12069	311	13	.	.	.
12069	312	1	Broil	Broil	NNP
12069	312	2	or	or	CC
12069	312	3	fry	fry	VB
12069	312	4	to	to	IN
12069	312	5	a	a	DT
12069	312	6	light	light	JJ
12069	312	7	brown	brown	NN
12069	312	8	and	and	CC
12069	312	9	dust	dust	NN
12069	312	10	over	over	RB
12069	312	11	with	with	IN
12069	312	12	very	very	RB
12069	312	13	fine	fine	JJ
12069	312	14	browned	browned	JJ
12069	312	15	bread	bread	NN
12069	312	16	crumbs	crumb	NNS
12069	312	17	.	.	.
12069	313	1	Serve	serve	VB
12069	313	2	with	with	IN
12069	313	3	a	a	DT
12069	313	4	browned	brown	VBN
12069	313	5	veal	veal	NN
12069	313	6	gravy	gravy	NN
12069	313	7	and	and	CC
12069	313	8	sliced	sliced	JJ
12069	313	9	lemon	lemon	NN
12069	313	10	.	.	.
12069	314	1	*	*	NFP
12069	314	2	*	*	NFP
12069	314	3	*	*	NFP
12069	314	4	*	*	NFP
12069	314	5	*	*	NFP
12069	314	6	Eggs	egg	NNS
12069	314	7	with	with	IN
12069	314	8	Tomatoes	Tomatoes	NNP
12069	314	9	Fry	Fry	NNP
12069	314	10	in	in	IN
12069	314	11	two	two	CD
12069	314	12	ounces	ounce	NNS
12069	314	13	of	of	IN
12069	314	14	butter	butter	NN
12069	314	15	two	two	CD
12069	314	16	small	small	JJ
12069	314	17	dry	dry	JJ
12069	314	18	onions	onion	NNS
12069	314	19	and	and	CC
12069	314	20	two	two	CD
12069	314	21	green	green	JJ
12069	314	22	peppers	pepper	NNS
12069	314	23	,	,	,
12069	314	24	chopped	chop	VBN
12069	314	25	.	.	.
12069	315	1	Add	add	VB
12069	315	2	half	half	PDT
12069	315	3	a	a	DT
12069	315	4	dozen	dozen	NN
12069	315	5	tomatoes	tomato	NNS
12069	315	6	peeled	peel	VBD
12069	315	7	and	and	CC
12069	315	8	cut	cut	VBN
12069	315	9	up	up	RP
12069	315	10	,	,	,
12069	315	11	salt	salt	NN
12069	315	12	and	and	CC
12069	315	13	pepper	pepper	NN
12069	315	14	.	.	.
12069	316	1	Simmer	simmer	JJ
12069	316	2	fifteen	fifteen	CD
12069	316	3	minutes	minute	NNS
12069	316	4	.	.	.
12069	317	1	Add	add	VB
12069	317	2	the	the	DT
12069	317	3	corn	corn	NN
12069	317	4	cut	cut	NN
12069	317	5	from	from	IN
12069	317	6	half	half	PDT
12069	317	7	a	a	DT
12069	317	8	dozen	dozen	NN
12069	317	9	ears	ear	NNS
12069	317	10	,	,	,
12069	317	11	and	and	CC
12069	317	12	cook	cook	VB
12069	317	13	fifteen	fifteen	CD
12069	317	14	minutes	minute	NNS
12069	317	15	longer	long	RBR
12069	317	16	.	.	.
12069	318	1	Pour	pour	VB
12069	318	2	the	the	DT
12069	318	3	mixture	mixture	NN
12069	318	4	into	into	IN
12069	318	5	a	a	DT
12069	318	6	baking	baking	NN
12069	318	7	dish	dish	NN
12069	318	8	,	,	,
12069	318	9	and	and	CC
12069	318	10	break	break	VB
12069	318	11	over	over	IN
12069	318	12	it	-PRON-	PRP
12069	318	13	six	six	CD
12069	318	14	eggs	egg	NNS
12069	318	15	.	.	.
12069	319	1	Place	place	NN
12069	319	2	in	in	IN
12069	319	3	the	the	DT
12069	319	4	oven	oven	NN
12069	319	5	until	until	IN
12069	319	6	set	set	NN
12069	319	7	.	.	.
12069	320	1	*	*	NFP
12069	320	2	*	*	NFP
12069	320	3	*	*	NFP
12069	320	4	*	*	NFP
12069	320	5	*	*	NFP
12069	320	6	Macaroni	macaroni	VB
12069	320	7	a	a	DT
12069	320	8	la	la	FW
12069	320	9	Rossini	Rossini	NNP
12069	320	10	Cook	Cook	NNP
12069	320	11	a	a	DT
12069	320	12	pint	pint	NN
12069	320	13	or	or	CC
12069	320	14	less	less	JJR
12069	320	15	of	of	IN
12069	320	16	macaroni	macaroni	NNP
12069	320	17	in	in	IN
12069	320	18	well	well	RB
12069	320	19	salted	salt	VBN
12069	320	20	water	water	NN
12069	320	21	;	;	:
12069	320	22	drain	drain	VB
12069	320	23	and	and	CC
12069	320	24	put	put	VB
12069	320	25	into	into	IN
12069	320	26	a	a	DT
12069	320	27	stew	stew	JJ
12069	320	28	pan	pan	NN
12069	320	29	,	,	,
12069	320	30	with	with	IN
12069	320	31	a	a	DT
12069	320	32	little	little	JJ
12069	320	33	good	good	JJ
12069	320	34	gravy	gravy	NN
12069	320	35	.	.	.
12069	321	1	Simmer	simmer	NN
12069	321	2	very	very	RB
12069	321	3	slowly	slowly	RB
12069	321	4	until	until	IN
12069	321	5	the	the	DT
12069	321	6	gravy	gravy	NN
12069	321	7	is	be	VBZ
12069	321	8	all	all	DT
12069	321	9	absorbed	absorb	VBN
12069	321	10	,	,	,
12069	321	11	shaking	shake	VBG
12069	321	12	the	the	DT
12069	321	13	pan	pan	NN
12069	321	14	occasionally	occasionally	RB
12069	321	15	.	.	.
12069	322	1	Put	put	VB
12069	322	2	a	a	DT
12069	322	3	layer	layer	NN
12069	322	4	of	of	IN
12069	322	5	the	the	DT
12069	322	6	macaroni	macaroni	NN
12069	322	7	in	in	IN
12069	322	8	a	a	DT
12069	322	9	baking	baking	NN
12069	322	10	dish	dish	NN
12069	322	11	,	,	,
12069	322	12	sprinkle	sprinkle	VB
12069	322	13	with	with	IN
12069	322	14	grated	grate	VBN
12069	322	15	Parmesan	Parmesan	NNP
12069	322	16	cheese	cheese	NN
12069	322	17	and	and	CC
12069	322	18	sliced	slice	VBD
12069	322	19	truffles	truffle	NNS
12069	322	20	mixed	mix	VBN
12069	322	21	with	with	IN
12069	322	22	a	a	DT
12069	322	23	little	little	JJ
12069	322	24	good	good	JJ
12069	322	25	sauce	sauce	NN
12069	322	26	espagnole	espagnole	NN
12069	322	27	.	.	.
12069	323	1	Fill	fill	VB
12069	323	2	the	the	DT
12069	323	3	dish	dish	NN
12069	323	4	and	and	CC
12069	323	5	on	on	IN
12069	323	6	the	the	DT
12069	323	7	top	top	JJ
12069	323	8	layer	layer	NN
12069	323	9	put	put	VBD
12069	323	10	truffles	truffle	NNS
12069	323	11	.	.	.
12069	324	1	Place	place	NN
12069	324	2	in	in	IN
12069	324	3	the	the	DT
12069	324	4	oven	oven	NN
12069	324	5	a	a	DT
12069	324	6	few	few	JJ
12069	324	7	minutes	minute	NNS
12069	324	8	and	and	CC
12069	324	9	serve	serve	VBP
12069	324	10	with	with	IN
12069	324	11	grated	grate	VBN
12069	324	12	Parmesan	Parmesan	NNP
12069	324	13	cheese	cheese	NN
12069	324	14	on	on	IN
12069	324	15	a	a	DT
12069	324	16	separate	separate	JJ
12069	324	17	dish	dish	NN
12069	324	18	.	.	.
12069	325	1	*	*	NFP
12069	325	2	*	*	NFP
12069	325	3	*	*	NFP
12069	325	4	*	*	NFP
12069	325	5	*	*	NFP
12069	325	6	Timbale	Timbale	NNP
12069	325	7	of	of	IN
12069	325	8	Macaroni	Macaroni	NNP
12069	325	9	for	for	IN
12069	325	10	Twelve	twelve	CD
12069	325	11	Persons	Persons	NNPS
12069	325	12	Boil	Boil	NNP
12069	325	13	one	one	CD
12069	325	14	-	-	HYPH
12069	325	15	half	half	NN
12069	325	16	pound	pound	NN
12069	325	17	of	of	IN
12069	325	18	macaroni	macaroni	NN
12069	325	19	in	in	IN
12069	325	20	water	water	NN
12069	325	21	for	for	IN
12069	325	22	five	five	CD
12069	325	23	minutes	minute	NNS
12069	325	24	.	.	.
12069	326	1	Cut	cut	VB
12069	326	2	in	in	IN
12069	326	3	inch	inch	NN
12069	326	4	length	length	NN
12069	326	5	pieces	piece	NNS
12069	326	6	and	and	CC
12069	326	7	simmer	simmer	NN
12069	326	8	for	for	IN
12069	326	9	twenty	twenty	CD
12069	326	10	minutes	minute	NNS
12069	326	11	in	in	IN
12069	326	12	one	one	CD
12069	326	13	quart	quart	NN
12069	326	14	of	of	IN
12069	326	15	milk	milk	NN
12069	326	16	,	,	,
12069	326	17	being	be	VBG
12069	326	18	careful	careful	JJ
12069	326	19	that	that	IN
12069	326	20	it	-PRON-	PRP
12069	326	21	does	do	VBZ
12069	326	22	not	not	RB
12069	326	23	boil	boil	VB
12069	326	24	.	.	.
12069	327	1	Season	season	NN
12069	327	2	with	with	IN
12069	327	3	salt	salt	NN
12069	327	4	,	,	,
12069	327	5	pepper	pepper	NN
12069	327	6	,	,	,
12069	327	7	mace	mace	NN
12069	327	8	and	and	CC
12069	327	9	cayenne	cayenne	NN
12069	327	10	.	.	.
12069	328	1	Add	add	VB
12069	328	2	one	one	CD
12069	328	3	cup	cup	NN
12069	328	4	of	of	IN
12069	328	5	cream	cream	NN
12069	328	6	,	,	,
12069	328	7	stir	stir	VB
12069	328	8	until	until	IN
12069	328	9	very	very	RB
12069	328	10	smooth	smooth	JJ
12069	328	11	,	,	,
12069	328	12	add	add	VB
12069	328	13	the	the	DT
12069	328	14	beaten	beat	VBN
12069	328	15	yolks	yolk	NNS
12069	328	16	of	of	IN
12069	328	17	eight	eight	CD
12069	328	18	eggs	egg	NNS
12069	328	19	and	and	CC
12069	328	20	one	one	PRP
12069	328	21	can	can	NN
12069	328	22	of	of	IN
12069	328	23	mushrooms	mushroom	NNS
12069	328	24	sliced	slice	VBN
12069	328	25	.	.	.
12069	329	1	Stir	stir	VB
12069	329	2	well	well	RB
12069	329	3	and	and	CC
12069	329	4	then	then	RB
12069	329	5	add	add	VB
12069	329	6	the	the	DT
12069	329	7	macaroni	macaroni	NN
12069	329	8	with	with	IN
12069	329	9	one	one	CD
12069	329	10	pound	pound	NN
12069	329	11	of	of	IN
12069	329	12	sweetbreads	sweetbread	NNS
12069	329	13	,	,	,
12069	329	14	cut	cut	VBN
12069	329	15	in	in	IN
12069	329	16	small	small	JJ
12069	329	17	pieces	piece	NNS
12069	329	18	and	and	CC
12069	329	19	two	two	CD
12069	329	20	dozen	dozen	NN
12069	329	21	Eastern	eastern	JJ
12069	329	22	oysters	oyster	NNS
12069	329	23	.	.	.
12069	330	1	Let	let	VB
12069	330	2	this	this	DT
12069	330	3	cool	cool	RB
12069	330	4	,	,	,
12069	330	5	then	then	RB
12069	330	6	cover	cover	VB
12069	330	7	with	with	IN
12069	330	8	pastry	pastry	NN
12069	330	9	and	and	CC
12069	330	10	bake	bake	NN
12069	330	11	in	in	RP
12069	330	12	the	the	DT
12069	330	13	oven	oven	NN
12069	330	14	until	until	IN
12069	330	15	brown	brown	NNP
12069	330	16	.	.	.
12069	331	1	CHICKEN	CHICKEN	NNS
12069	331	2	AND	and	CC
12069	331	3	GAME	GAME	NNP
12069	331	4	[	[	-LRB-
12069	331	5	Illustration	illustration	NN
12069	331	6	]	]	-RRB-
12069	331	7	Chicken	Chicken	NNP
12069	331	8	Portuguese	Portuguese	NNP
12069	331	9	Truss	Truss	NNP
12069	331	10	two	two	CD
12069	331	11	young	young	JJ
12069	331	12	chickens	chicken	NNS
12069	331	13	as	as	IN
12069	331	14	though	though	RB
12069	331	15	for	for	IN
12069	331	16	roasting	roast	VBG
12069	331	17	.	.	.
12069	332	1	Lay	lay	VB
12069	332	2	on	on	IN
12069	332	3	the	the	DT
12069	332	4	bottom	bottom	NN
12069	332	5	of	of	IN
12069	332	6	a	a	DT
12069	332	7	large	large	JJ
12069	332	8	stew	stew	NN
12069	332	9	pan	pan	NN
12069	332	10	the	the	DT
12069	332	11	rind	rind	NN
12069	332	12	of	of	IN
12069	332	13	a	a	DT
12069	332	14	piece	piece	NN
12069	332	15	of	of	IN
12069	332	16	pork	pork	NN
12069	332	17	,	,	,
12069	332	18	and	and	CC
12069	332	19	on	on	IN
12069	332	20	this	this	DT
12069	332	21	,	,	,
12069	332	22	place	place	VB
12069	332	23	the	the	DT
12069	332	24	chicken	chicken	NN
12069	332	25	.	.	.
12069	333	1	Add	add	VB
12069	333	2	four	four	CD
12069	333	3	ounces	ounce	NNS
12069	333	4	of	of	IN
12069	333	5	butter	butter	NN
12069	333	6	,	,	,
12069	333	7	a	a	DT
12069	333	8	head	head	NN
12069	333	9	of	of	IN
12069	333	10	celery	celery	NN
12069	333	11	chopped	chop	VBN
12069	333	12	,	,	,
12069	333	13	two	two	CD
12069	333	14	onions	onion	NNS
12069	333	15	sliced	slice	VBD
12069	333	16	,	,	,
12069	333	17	three	three	CD
12069	333	18	small	small	JJ
12069	333	19	carrots	carrot	NNS
12069	333	20	sliced	slice	VBN
12069	333	21	,	,	,
12069	333	22	two	two	CD
12069	333	23	Chili	Chili	NNP
12069	333	24	peppers	pepper	NNS
12069	333	25	cut	cut	VBD
12069	333	26	up	up	RP
12069	333	27	,	,	,
12069	333	28	and	and	CC
12069	333	29	the	the	DT
12069	333	30	halves	half	NNS
12069	333	31	of	of	IN
12069	333	32	two	two	CD
12069	333	33	bell	bell	NN
12069	333	34	peppers	pepper	NNS
12069	333	35	from	from	IN
12069	333	36	which	which	WDT
12069	333	37	the	the	DT
12069	333	38	seeds	seed	NNS
12069	333	39	have	have	VBP
12069	333	40	been	be	VBN
12069	333	41	removed	remove	VBN
12069	333	42	.	.	.
12069	334	1	Season	season	NN
12069	334	2	with	with	IN
12069	334	3	salt	salt	NN
12069	334	4	,	,	,
12069	334	5	cayenne	cayenne	NN
12069	334	6	,	,	,
12069	334	7	thyme	thyme	NNS
12069	334	8	and	and	CC
12069	334	9	a	a	DT
12069	334	10	few	few	JJ
12069	334	11	sweet	sweet	JJ
12069	334	12	herbs	herb	NNS
12069	334	13	.	.	.
12069	335	1	Cover	cover	VB
12069	335	2	and	and	CC
12069	335	3	cook	cook	NN
12069	335	4	quickly	quickly	RB
12069	335	5	for	for	IN
12069	335	6	forty	forty	CD
12069	335	7	minutes	minute	NNS
12069	335	8	,	,	,
12069	335	9	moistening	moisten	VBG
12069	335	10	from	from	IN
12069	335	11	time	time	NN
12069	335	12	to	to	IN
12069	335	13	time	time	NN
12069	335	14	with	with	IN
12069	335	15	a	a	DT
12069	335	16	spoonful	spoonful	NN
12069	335	17	of	of	IN
12069	335	18	stock	stock	NN
12069	335	19	or	or	CC
12069	335	20	gravy	gravy	NN
12069	335	21	.	.	.
12069	336	1	Then	then	RB
12069	336	2	add	add	VB
12069	336	3	two	two	CD
12069	336	4	large	large	JJ
12069	336	5	tomatoes	tomato	NNS
12069	336	6	sliced	slice	VBD
12069	336	7	,	,	,
12069	336	8	and	and	CC
12069	336	9	cook	cook	VB
12069	336	10	twenty	twenty	CD
12069	336	11	minutes	minute	NNS
12069	336	12	longer	long	RBR
12069	336	13	.	.	.
12069	337	1	Serve	serve	VB
12069	337	2	the	the	DT
12069	337	3	chicken	chicken	NN
12069	337	4	with	with	IN
12069	337	5	the	the	DT
12069	337	6	sauce	sauce	NN
12069	337	7	poured	pour	VBD
12069	337	8	over	over	IN
12069	337	9	it	-PRON-	PRP
12069	337	10	.	.	.
12069	338	1	*	*	NFP
12069	338	2	*	*	NFP
12069	338	3	*	*	NFP
12069	338	4	*	*	NFP
12069	338	5	*	*	NFP
12069	338	6	Chicken	chicken	NN
12069	338	7	with	with	IN
12069	338	8	Oysters	Oysters	NNPS
12069	338	9	Stuff	Stuff	NNP
12069	338	10	a	a	DT
12069	338	11	young	young	JJ
12069	338	12	chicken	chicken	NN
12069	338	13	with	with	IN
12069	338	14	oyster	oyster	NN
12069	338	15	and	and	CC
12069	338	16	a	a	DT
12069	338	17	few	few	JJ
12069	338	18	bread	bread	NN
12069	338	19	crumbs	crumb	NNS
12069	338	20	,	,	,
12069	338	21	seasoned	season	VBN
12069	338	22	with	with	IN
12069	338	23	salt	salt	NN
12069	338	24	,	,	,
12069	338	25	pepper	pepper	NN
12069	338	26	and	and	CC
12069	338	27	butter	butter	NN
12069	338	28	.	.	.
12069	339	1	Truss	Truss	NNP
12069	339	2	the	the	DT
12069	339	3	fowl	fowl	NN
12069	339	4	,	,	,
12069	339	5	place	place	VB
12069	339	6	it	-PRON-	PRP
12069	339	7	in	in	IN
12069	339	8	a	a	DT
12069	339	9	tin	tin	JJ
12069	339	10	pail	pail	NN
12069	339	11	with	with	IN
12069	339	12	a	a	DT
12069	339	13	tight	tight	JJ
12069	339	14	cover	cover	NN
12069	339	15	.	.	.
12069	340	1	Stand	stand	VB
12069	340	2	the	the	DT
12069	340	3	pail	pail	NN
12069	340	4	in	in	IN
12069	340	5	a	a	DT
12069	340	6	kettle	kettle	NN
12069	340	7	of	of	IN
12069	340	8	boiling	boil	VBG
12069	340	9	water	water	NN
12069	340	10	and	and	CC
12069	340	11	leave	leave	VB
12069	340	12	on	on	IN
12069	340	13	the	the	DT
12069	340	14	fire	fire	NN
12069	340	15	one	one	CD
12069	340	16	hour	hour	NN
12069	340	17	and	and	CC
12069	340	18	a	a	DT
12069	340	19	half	half	NN
12069	340	20	.	.	.
12069	341	1	Remove	remove	VB
12069	341	2	the	the	DT
12069	341	3	chicken	chicken	NN
12069	341	4	and	and	CC
12069	341	5	place	place	NN
12069	341	6	in	in	IN
12069	341	7	a	a	DT
12069	341	8	dish	dish	NN
12069	341	9	.	.	.
12069	342	1	Pour	pour	VB
12069	342	2	the	the	DT
12069	342	3	gravy	gravy	NN
12069	342	4	into	into	IN
12069	342	5	a	a	DT
12069	342	6	saucepan	saucepan	NN
12069	342	7	,	,	,
12069	342	8	adding	add	VBG
12069	342	9	two	two	CD
12069	342	10	dozen	dozen	NN
12069	342	11	oysters	oyster	NNS
12069	342	12	,	,	,
12069	342	13	two	two	CD
12069	342	14	hard	hard	JJ
12069	342	15	boiled	boil	VBN
12069	342	16	eggs	egg	NNS
12069	342	17	chopped	chop	VBN
12069	342	18	,	,	,
12069	342	19	a	a	DT
12069	342	20	wine	wine	NN
12069	342	21	glass	glass	NN
12069	342	22	of	of	IN
12069	342	23	cream	cream	NN
12069	342	24	and	and	CC
12069	342	25	one	one	CD
12069	342	26	ounce	ounce	NN
12069	342	27	of	of	IN
12069	342	28	butter	butter	NN
12069	342	29	,	,	,
12069	342	30	into	into	IN
12069	342	31	which	which	WDT
12069	342	32	has	have	VBZ
12069	342	33	been	be	VBN
12069	342	34	rubbed	rub	VBN
12069	342	35	a	a	DT
12069	342	36	teaspoonful	teaspoonful	NN
12069	342	37	of	of	IN
12069	342	38	corn	corn	NN
12069	342	39	starch	starch	NN
12069	342	40	.	.	.
12069	343	1	Boil	Boil	NNP
12069	343	2	for	for	IN
12069	343	3	a	a	DT
12069	343	4	few	few	JJ
12069	343	5	moments	moment	NNS
12069	343	6	and	and	CC
12069	343	7	pour	pour	VB
12069	343	8	over	over	IN
12069	343	9	the	the	DT
12069	343	10	chicken	chicken	NN
12069	343	11	.	.	.
12069	344	1	This	this	DT
12069	344	2	is	be	VBZ
12069	344	3	an	an	DT
12069	344	4	excellent	excellent	JJ
12069	344	5	way	way	NN
12069	344	6	to	to	TO
12069	344	7	cook	cook	VB
12069	344	8	a	a	DT
12069	344	9	young	young	JJ
12069	344	10	turkey	turkey	NN
12069	344	11	.	.	.
12069	345	1	*	*	NFP
12069	345	2	*	*	NFP
12069	345	3	*	*	NFP
12069	345	4	*	*	NFP
12069	345	5	*	*	NFP
12069	345	6	Casuela	Casuela	NNP
12069	345	7	Cut	Cut	NNP
12069	345	8	a	a	DT
12069	345	9	chicken	chicken	NN
12069	345	10	into	into	IN
12069	345	11	small	small	JJ
12069	345	12	pieces	piece	NNS
12069	345	13	and	and	CC
12069	345	14	fry	fry	VB
12069	345	15	it	-PRON-	PRP
12069	345	16	with	with	IN
12069	345	17	a	a	DT
12069	345	18	clove	clove	NN
12069	345	19	of	of	IN
12069	345	20	garlic	garlic	NN
12069	345	21	in	in	IN
12069	345	22	a	a	DT
12069	345	23	large	large	JJ
12069	345	24	tablespoonful	tablespoonful	NN
12069	345	25	of	of	IN
12069	345	26	lard	lard	NN
12069	345	27	,	,	,
12069	345	28	for	for	IN
12069	345	29	ten	ten	CD
12069	345	30	minutes	minute	NNS
12069	345	31	.	.	.
12069	346	1	Then	then	RB
12069	346	2	add	add	VB
12069	346	3	one	one	CD
12069	346	4	quart	quart	NN
12069	346	5	of	of	IN
12069	346	6	water	water	NN
12069	346	7	,	,	,
12069	346	8	half	half	PDT
12069	346	9	a	a	DT
12069	346	10	cupful	cupful	JJ
12069	346	11	each	each	DT
12069	346	12	of	of	IN
12069	346	13	green	green	JJ
12069	346	14	peas	pea	NNS
12069	346	15	,	,	,
12069	346	16	string	stre	VBG
12069	346	17	beans	bean	NNS
12069	346	18	and	and	CC
12069	346	19	grains	grain	NNS
12069	346	20	of	of	IN
12069	346	21	corn	corn	NN
12069	346	22	,	,	,
12069	346	23	and	and	CC
12069	346	24	boil	boil	VB
12069	346	25	one	one	CD
12069	346	26	and	and	CC
12069	346	27	one	one	CD
12069	346	28	-	-	HYPH
12069	346	29	half	half	NN
12069	346	30	hours	hour	NNS
12069	346	31	.	.	.
12069	347	1	Add	add	VB
12069	347	2	three	three	CD
12069	347	3	potatoes	potato	NNS
12069	347	4	cut	cut	VBN
12069	347	5	into	into	IN
12069	347	6	bits	bit	NNS
12069	347	7	,	,	,
12069	347	8	one	one	CD
12069	347	9	tablespoonful	tablespoonful	NN
12069	347	10	of	of	IN
12069	347	11	rice	rice	NN
12069	347	12	,	,	,
12069	347	13	salt	salt	NN
12069	347	14	,	,	,
12069	347	15	pepper	pepper	NN
12069	347	16	and	and	CC
12069	347	17	the	the	DT
12069	347	18	white	white	NN
12069	347	19	of	of	IN
12069	347	20	one	one	CD
12069	347	21	egg	egg	NN
12069	347	22	.	.	.
12069	348	1	Boil	Boil	NNP
12069	348	2	for	for	IN
12069	348	3	three	three	CD
12069	348	4	-	-	HYPH
12069	348	5	quarters	quarter	NNS
12069	348	6	of	of	IN
12069	348	7	an	an	DT
12069	348	8	hour	hour	NN
12069	348	9	longer	long	RBR
12069	348	10	,	,	,
12069	348	11	then	then	RB
12069	348	12	remove	remove	VB
12069	348	13	from	from	IN
12069	348	14	the	the	DT
12069	348	15	fire	fire	NN
12069	348	16	.	.	.
12069	349	1	In	in	IN
12069	349	2	a	a	DT
12069	349	3	tureen	tureen	JJ
12069	349	4	mix	mix	NN
12069	349	5	one	one	CD
12069	349	6	mashed	mash	VBN
12069	349	7	potato	potato	NN
12069	349	8	with	with	IN
12069	349	9	the	the	DT
12069	349	10	yolk	yolk	NNP
12069	349	11	of	of	IN
12069	349	12	the	the	DT
12069	349	13	egg	egg	NN
12069	349	14	and	and	CC
12069	349	15	a	a	DT
12069	349	16	tablespoonful	tablespoonful	JJ
12069	349	17	of	of	IN
12069	349	18	vinegar	vinegar	NN
12069	349	19	.	.	.
12069	350	1	Strain	strain	VB
12069	350	2	the	the	DT
12069	350	3	broth	broth	NN
12069	350	4	slowly	slowly	RB
12069	350	5	into	into	IN
12069	350	6	this	this	DT
12069	350	7	and	and	CC
12069	350	8	mix	mix	VB
12069	350	9	thoroughly	thoroughly	RB
12069	350	10	before	before	IN
12069	350	11	adding	add	VBG
12069	350	12	the	the	DT
12069	350	13	chicken	chicken	NN
12069	350	14	and	and	CC
12069	350	15	other	other	JJ
12069	350	16	ingredients	ingredient	NNS
12069	350	17	.	.	.
12069	351	1	*	*	NFP
12069	351	2	*	*	NFP
12069	351	3	*	*	NFP
12069	351	4	*	*	NFP
12069	351	5	*	*	NFP
12069	351	6	Fried	Fried	NNP
12069	351	7	Chicken	Chicken	NNP
12069	351	8	,	,	,
12069	351	9	Maryland	Maryland	NNP
12069	351	10	Style	Style	NNP
12069	351	11	Cut	Cut	NNP
12069	351	12	up	up	RP
12069	351	13	a	a	DT
12069	351	14	chicken	chicken	NN
12069	351	15	,	,	,
12069	351	16	and	and	CC
12069	351	17	season	season	NN
12069	351	18	with	with	IN
12069	351	19	salt	salt	NN
12069	351	20	,	,	,
12069	351	21	pepper	pepper	NN
12069	351	22	and	and	CC
12069	351	23	a	a	DT
12069	351	24	little	little	JJ
12069	351	25	mace	mace	NN
12069	351	26	.	.	.
12069	352	1	Dip	dip	VB
12069	352	2	the	the	DT
12069	352	3	pieces	piece	NNS
12069	352	4	into	into	IN
12069	352	5	beaten	beat	VBN
12069	352	6	egg	egg	NN
12069	352	7	,	,	,
12069	352	8	then	then	RB
12069	352	9	roll	roll	VB
12069	352	10	in	in	IN
12069	352	11	flour	flour	NN
12069	352	12	and	and	CC
12069	352	13	fry	fry	NN
12069	352	14	in	in	IN
12069	352	15	lard	lard	NN
12069	352	16	and	and	CC
12069	352	17	butter	butter	NN
12069	352	18	until	until	IN
12069	352	19	brown	brown	NNP
12069	352	20	.	.	.
12069	353	1	Take	take	VB
12069	353	2	out	out	RP
12069	353	3	the	the	DT
12069	353	4	chicken	chicken	NN
12069	353	5	and	and	CC
12069	353	6	in	in	IN
12069	353	7	the	the	DT
12069	353	8	pan	pan	NN
12069	353	9	put	put	VBD
12069	353	10	a	a	DT
12069	353	11	large	large	JJ
12069	353	12	piece	piece	NN
12069	353	13	of	of	IN
12069	353	14	butter	butter	NN
12069	353	15	with	with	IN
12069	353	16	a	a	DT
12069	353	17	little	little	JJ
12069	353	18	flour	flour	NN
12069	353	19	.	.	.
12069	354	1	As	as	RB
12069	354	2	soon	soon	RB
12069	354	3	as	as	IN
12069	354	4	it	-PRON-	PRP
12069	354	5	froths	froth	VBZ
12069	354	6	up	up	RP
12069	354	7	stir	stir	VB
12069	354	8	in	in	IN
12069	354	9	milk	milk	NN
12069	354	10	until	until	IN
12069	354	11	thick	thick	JJ
12069	354	12	.	.	.
12069	355	1	Let	let	VB
12069	355	2	it	-PRON-	PRP
12069	355	3	boil	boil	VB
12069	355	4	a	a	DT
12069	355	5	minute	minute	NN
12069	355	6	and	and	CC
12069	355	7	pour	pour	VB
12069	355	8	over	over	IN
12069	355	9	the	the	DT
12069	355	10	chicken	chicken	NN
12069	355	11	.	.	.
12069	356	1	*	*	NFP
12069	356	2	*	*	NFP
12069	356	3	*	*	NFP
12069	356	4	*	*	NFP
12069	356	5	*	*	NFP
12069	356	6	Chicken	chicken	NN
12069	356	7	with	with	IN
12069	356	8	Rice	Rice	NNP
12069	356	9	Cut	Cut	NNP
12069	356	10	up	up	RP
12069	356	11	a	a	DT
12069	356	12	chicken	chicken	NN
12069	356	13	and	and	CC
12069	356	14	stew	stew	NN
12069	356	15	gently	gently	RB
12069	356	16	for	for	IN
12069	356	17	ten	ten	CD
12069	356	18	minutes	minute	NNS
12069	356	19	in	in	IN
12069	356	20	a	a	DT
12069	356	21	little	little	JJ
12069	356	22	water	water	NN
12069	356	23	.	.	.
12069	357	1	Add	add	VB
12069	357	2	two	two	CD
12069	357	3	ounces	ounce	NNS
12069	357	4	of	of	IN
12069	357	5	butter	butter	NN
12069	357	6	,	,	,
12069	357	7	salt	salt	NN
12069	357	8	,	,	,
12069	357	9	pepper	pepper	NN
12069	357	10	,	,	,
12069	357	11	mace	mace	NN
12069	357	12	and	and	CC
12069	357	13	a	a	DT
12069	357	14	green	green	JJ
12069	357	15	pepper	pepper	NN
12069	357	16	,	,	,
12069	357	17	chopped	chop	VBD
12069	357	18	very	very	RB
12069	357	19	fine	fine	JJ
12069	357	20	,	,	,
12069	357	21	stew	stew	JJ
12069	357	22	until	until	IN
12069	357	23	done	do	VBN
12069	357	24	.	.	.
12069	358	1	Make	make	VB
12069	358	2	a	a	DT
12069	358	3	form	form	NN
12069	358	4	of	of	IN
12069	358	5	boiled	boil	VBN
12069	358	6	rice	rice	NN
12069	358	7	around	around	IN
12069	358	8	a	a	DT
12069	358	9	dish	dish	NN
12069	358	10	and	and	CC
12069	358	11	lay	lie	VBD
12069	358	12	the	the	DT
12069	358	13	chicken	chicken	NN
12069	358	14	in	in	IN
12069	358	15	the	the	DT
12069	358	16	middle	middle	NN
12069	358	17	of	of	IN
12069	358	18	it	-PRON-	PRP
12069	358	19	.	.	.
12069	359	1	Add	add	VB
12069	359	2	to	to	IN
12069	359	3	the	the	DT
12069	359	4	sauce	sauce	NN
12069	359	5	a	a	DT
12069	359	6	good	good	JJ
12069	359	7	piece	piece	NN
12069	359	8	of	of	IN
12069	359	9	butter	butter	NN
12069	359	10	with	with	IN
12069	359	11	a	a	DT
12069	359	12	teaspoonful	teaspoonful	NN
12069	359	13	of	of	IN
12069	359	14	flour	flour	NN
12069	359	15	rubbed	rub	VBN
12069	359	16	into	into	IN
12069	359	17	it	-PRON-	PRP
12069	359	18	and	and	CC
12069	359	19	boil	boil	VB
12069	359	20	two	two	CD
12069	359	21	minutes	minute	NNS
12069	359	22	.	.	.
12069	360	1	Take	take	VB
12069	360	2	from	from	IN
12069	360	3	the	the	DT
12069	360	4	fire	fire	NN
12069	360	5	and	and	CC
12069	360	6	stir	stir	VB
12069	360	7	in	in	IN
12069	360	8	the	the	DT
12069	360	9	yolk	yolk	NN
12069	360	10	of	of	IN
12069	360	11	three	three	CD
12069	360	12	eggs	egg	NNS
12069	360	13	,	,	,
12069	360	14	beaten	beat	VBN
12069	360	15	with	with	IN
12069	360	16	a	a	DT
12069	360	17	half	half	JJ
12069	360	18	cup	cup	NN
12069	360	19	of	of	IN
12069	360	20	rich	rich	JJ
12069	360	21	cream	cream	NN
12069	360	22	.	.	.
12069	361	1	Pour	pour	VB
12069	361	2	over	over	IN
12069	361	3	the	the	DT
12069	361	4	chicken	chicken	NN
12069	361	5	and	and	CC
12069	361	6	serve	serve	VB
12069	361	7	.	.	.
12069	362	1	*	*	NFP
12069	362	2	*	*	NFP
12069	362	3	*	*	NFP
12069	362	4	*	*	NFP
12069	362	5	*	*	NFP
12069	362	6	Chicken	chicken	NN
12069	362	7	with	with	IN
12069	362	8	Spaghetti	Spaghetti	NNP
12069	362	9	Prepare	prepare	VB
12069	362	10	the	the	DT
12069	362	11	spaghetti	spaghetti	NNS
12069	362	12	by	by	IN
12069	362	13	boiling	boil	VBG
12069	362	14	about	about	IN
12069	362	15	three	three	CD
12069	362	16	pounds	pound	NNS
12069	362	17	in	in	IN
12069	362	18	salted	salted	JJ
12069	362	19	water	water	NN
12069	362	20	for	for	IN
12069	362	21	twenty	twenty	CD
12069	362	22	minutes	minute	NNS
12069	362	23	.	.	.
12069	363	1	Stew	stew	VB
12069	363	2	a	a	DT
12069	363	3	chicken	chicken	NN
12069	363	4	in	in	IN
12069	363	5	water	water	NN
12069	363	6	until	until	IN
12069	363	7	tender	tender	NN
12069	363	8	and	and	CC
12069	363	9	pick	pick	VB
12069	363	10	it	-PRON-	PRP
12069	363	11	to	to	IN
12069	363	12	pieces	piece	NNS
12069	363	13	,	,	,
12069	363	14	adding	add	VBG
12069	363	15	enough	enough	JJ
12069	363	16	of	of	IN
12069	363	17	the	the	DT
12069	363	18	gravy	gravy	NN
12069	363	19	to	to	TO
12069	363	20	make	make	VB
12069	363	21	a	a	DT
12069	363	22	quart	quart	NN
12069	363	23	.	.	.
12069	364	1	Into	into	IN
12069	364	2	this	this	DT
12069	364	3	put	put	VBN
12069	364	4	four	four	CD
12069	364	5	sliced	sliced	JJ
12069	364	6	onions	onion	NNS
12069	364	7	that	that	WDT
12069	364	8	have	have	VBP
12069	364	9	been	be	VBN
12069	364	10	fried	fry	VBN
12069	364	11	in	in	IN
12069	364	12	two	two	CD
12069	364	13	ounces	ounce	NNS
12069	364	14	of	of	IN
12069	364	15	butter	butter	NN
12069	364	16	,	,	,
12069	364	17	and	and	CC
12069	364	18	one	one	CD
12069	364	19	quart	quart	NN
12069	364	20	of	of	IN
12069	364	21	tomatoes	tomato	NNS
12069	364	22	.	.	.
12069	365	1	Stew	stew	NN
12069	365	2	for	for	IN
12069	365	3	fifteen	fifteen	CD
12069	365	4	minutes	minute	NNS
12069	365	5	.	.	.
12069	366	1	Place	place	VB
12069	366	2	a	a	DT
12069	366	3	layer	layer	NN
12069	366	4	of	of	IN
12069	366	5	spaghetti	spaghetti	NNS
12069	366	6	on	on	IN
12069	366	7	a	a	DT
12069	366	8	platter	platter	NN
12069	366	9	and	and	CC
12069	366	10	sprinkle	sprinkle	VB
12069	366	11	with	with	IN
12069	366	12	grated	grate	VBN
12069	366	13	Parmesan	Parmesan	NNP
12069	366	14	cheese	cheese	NN
12069	366	15	,	,	,
12069	366	16	pour	pour	VBP
12069	366	17	over	over	IN
12069	366	18	some	some	DT
12069	366	19	of	of	IN
12069	366	20	the	the	DT
12069	366	21	chicken	chicken	NN
12069	366	22	sauce	sauce	NN
12069	366	23	and	and	CC
12069	366	24	repeat	repeat	VB
12069	366	25	the	the	DT
12069	366	26	layers	layer	NNS
12069	366	27	,	,	,
12069	366	28	putting	put	VBG
12069	366	29	the	the	DT
12069	366	30	best	good	JJS
12069	366	31	of	of	IN
12069	366	32	the	the	DT
12069	366	33	chicken	chicken	NN
12069	366	34	on	on	IN
12069	366	35	top	top	NN
12069	366	36	.	.	.
12069	367	1	*	*	NFP
12069	367	2	*	*	NFP
12069	367	3	*	*	NFP
12069	367	4	*	*	NFP
12069	367	5	*	*	NFP
12069	367	6	Quail	quail	VB
12069	367	7	with	with	IN
12069	367	8	Celery	Celery	NNP
12069	367	9	Cut	Cut	NNP
12069	367	10	six	six	CD
12069	367	11	quail	quail	NN
12069	367	12	in	in	IN
12069	367	13	halves	half	NNS
12069	367	14	and	and	CC
12069	367	15	cover	cover	VB
12069	367	16	them	-PRON-	PRP
12069	367	17	with	with	IN
12069	367	18	water	water	NN
12069	367	19	in	in	IN
12069	367	20	a	a	DT
12069	367	21	stewpan	stewpan	NN
12069	367	22	,	,	,
12069	367	23	adding	add	VBG
12069	367	24	strips	strip	NNS
12069	367	25	of	of	IN
12069	367	26	salt	salt	NN
12069	367	27	pork	pork	NN
12069	367	28	,	,	,
12069	367	29	some	some	DT
12069	367	30	finely	finely	RB
12069	367	31	chopped	chop	VBN
12069	367	32	celery	celery	NN
12069	367	33	,	,	,
12069	367	34	salt	salt	NN
12069	367	35	and	and	CC
12069	367	36	pepper	pepper	NN
12069	367	37	.	.	.
12069	368	1	Cook	cook	VB
12069	368	2	until	until	IN
12069	368	3	done	do	VBN
12069	368	4	.	.	.
12069	369	1	Remove	remove	VB
12069	369	2	the	the	DT
12069	369	3	birds	bird	NNS
12069	369	4	and	and	CC
12069	369	5	strain	strain	VB
12069	369	6	the	the	DT
12069	369	7	liquor	liquor	NN
12069	369	8	;	;	:
12069	369	9	add	add	VB
12069	369	10	to	to	IN
12069	369	11	it	-PRON-	PRP
12069	369	12	,	,	,
12069	369	13	two	two	CD
12069	369	14	ounces	ounce	NNS
12069	369	15	of	of	IN
12069	369	16	flour	flour	NN
12069	369	17	rubbed	rub	VBN
12069	369	18	into	into	IN
12069	369	19	two	two	CD
12069	369	20	ounces	ounce	NNS
12069	369	21	of	of	IN
12069	369	22	butter	butter	NN
12069	369	23	,	,	,
12069	369	24	the	the	DT
12069	369	25	remainder	remainder	NN
12069	369	26	of	of	IN
12069	369	27	the	the	DT
12069	369	28	head	head	NN
12069	369	29	of	of	IN
12069	369	30	celery	celery	NN
12069	369	31	grated	grate	VBN
12069	369	32	,	,	,
12069	369	33	and	and	CC
12069	369	34	two	two	CD
12069	369	35	cups	cup	NNS
12069	369	36	of	of	IN
12069	369	37	milk	milk	NN
12069	369	38	.	.	.
12069	370	1	When	when	WRB
12069	370	2	it	-PRON-	PRP
12069	370	3	thickens	thicken	VBZ
12069	370	4	pour	pour	VBP
12069	370	5	over	over	IN
12069	370	6	the	the	DT
12069	370	7	birds	bird	NNS
12069	370	8	and	and	CC
12069	370	9	serve	serve	VB
12069	370	10	very	very	RB
12069	370	11	hot	hot	JJ
12069	370	12	.	.	.
12069	371	1	*	*	NFP
12069	371	2	*	*	NFP
12069	371	3	*	*	NFP
12069	371	4	*	*	NFP
12069	371	5	*	*	NFP
12069	371	6	Pheasant	pheasant	PDT
12069	371	7	a	a	DT
12069	371	8	la	la	JJ
12069	371	9	Savarin	Savarin	NNP
12069	371	10	Place	Place	NNP
12069	371	11	on	on	IN
12069	371	12	the	the	DT
12069	371	13	bottom	bottom	NN
12069	371	14	of	of	IN
12069	371	15	a	a	DT
12069	371	16	roasting	roast	VBG
12069	371	17	pan	pan	NN
12069	371	18	two	two	CD
12069	371	19	slices	slice	NNS
12069	371	20	of	of	IN
12069	371	21	bread	bread	NN
12069	371	22	cut	cut	VBN
12069	371	23	two	two	CD
12069	371	24	inches	inch	NNS
12069	371	25	thick	thick	JJ
12069	371	26	.	.	.
12069	372	1	Spread	Spread	VBN
12069	372	2	over	over	IN
12069	372	3	this	this	DT
12069	372	4	the	the	DT
12069	372	5	pounded	pound	VBN
12069	372	6	liver	liver	NN
12069	372	7	and	and	CC
12069	372	8	heart	heart	NN
12069	372	9	of	of	IN
12069	372	10	the	the	DT
12069	372	11	bird	bird	NN
12069	372	12	with	with	IN
12069	372	13	an	an	DT
12069	372	14	anchovy	anchovy	NN
12069	372	15	,	,	,
12069	372	16	a	a	DT
12069	372	17	bit	bit	NN
12069	372	18	of	of	IN
12069	372	19	ham	ham	NN
12069	372	20	and	and	CC
12069	372	21	two	two	CD
12069	372	22	truffles	truffle	NNS
12069	372	23	minced	mince	VBN
12069	372	24	.	.	.
12069	373	1	On	on	IN
12069	373	2	this	this	DT
12069	373	3	lay	lie	VBD
12069	373	4	the	the	DT
12069	373	5	pheasant	pheasant	NN
12069	373	6	and	and	CC
12069	373	7	roast	roast	VB
12069	373	8	until	until	IN
12069	373	9	done	do	VBN
12069	373	10	.	.	.
12069	374	1	Serve	serve	VB
12069	374	2	on	on	IN
12069	374	3	the	the	DT
12069	374	4	cooked	cooked	JJ
12069	374	5	bread	bread	NN
12069	374	6	.	.	.
12069	375	1	Nothing	nothing	NN
12069	375	2	but	but	IN
12069	375	3	the	the	DT
12069	375	4	finest	fine	JJS
12069	375	5	Burgundy	Burgundy	NNP
12069	375	6	should	should	MD
12069	375	7	be	be	VB
12069	375	8	served	serve	VBN
12069	375	9	with	with	IN
12069	375	10	this	this	DT
12069	375	11	.	.	.
12069	376	1	*	*	NFP
12069	376	2	*	*	NFP
12069	376	3	*	*	NFP
12069	376	4	*	*	NFP
12069	376	5	*	*	NFP
12069	376	6	Quail	quail	NN
12069	376	7	and	and	CC
12069	376	8	Onion	Onion	NNP
12069	376	9	To	to	IN
12069	376	10	each	each	DT
12069	376	11	quail	quail	NN
12069	376	12	allow	allow	VB
12069	376	13	one	one	CD
12069	376	14	good	good	JJ
12069	376	15	sized	sized	JJ
12069	376	16	onion	onion	NN
12069	376	17	,	,	,
12069	376	18	sliced	slice	VBN
12069	376	19	,	,	,
12069	376	20	and	and	CC
12069	376	21	half	half	PDT
12069	376	22	a	a	DT
12069	376	23	glass	glass	NN
12069	376	24	each	each	DT
12069	376	25	of	of	IN
12069	376	26	oil	oil	NN
12069	376	27	and	and	CC
12069	376	28	vinegar	vinegar	NN
12069	376	29	.	.	.
12069	377	1	Stew	stew	NN
12069	377	2	in	in	IN
12069	377	3	a	a	DT
12069	377	4	covered	cover	VBN
12069	377	5	pot	pot	NN
12069	377	6	until	until	IN
12069	377	7	the	the	DT
12069	377	8	birds	bird	NNS
12069	377	9	are	be	VBP
12069	377	10	tender	tender	JJ
12069	377	11	.	.	.
12069	378	1	Season	season	NN
12069	378	2	with	with	IN
12069	378	3	salt	salt	NN
12069	378	4	and	and	CC
12069	378	5	pepper	pepper	NN
12069	378	6	,	,	,
12069	378	7	and	and	CC
12069	378	8	serve	serve	VB
12069	378	9	with	with	IN
12069	378	10	any	any	DT
12069	378	11	good	good	JJ
12069	378	12	sauce	sauce	NN
12069	378	13	.	.	.
12069	379	1	*	*	NFP
12069	379	2	*	*	NFP
12069	379	3	*	*	NFP
12069	379	4	*	*	NFP
12069	379	5	*	*	NFP
12069	379	6	Salmi	Salmi	NNS
12069	379	7	of	of	IN
12069	379	8	Duck	Duck	NNP
12069	379	9	with	with	IN
12069	379	10	Olives	Olives	NNPS
12069	379	11	Roast	Roast	NNP
12069	379	12	for	for	IN
12069	379	13	eight	eight	CD
12069	379	14	minutes	minute	NNS
12069	379	15	two	two	CD
12069	379	16	sprig	sprig	NNP
12069	379	17	tail	tail	NN
12069	379	18	ducks	duck	NNS
12069	379	19	,	,	,
12069	379	20	take	take	VB
12069	379	21	out	out	RP
12069	379	22	and	and	CC
12069	379	23	cut	cut	VB
12069	379	24	the	the	DT
12069	379	25	meat	meat	NN
12069	379	26	from	from	IN
12069	379	27	the	the	DT
12069	379	28	bones	bone	NNS
12069	379	29	.	.	.
12069	380	1	Break	break	VB
12069	380	2	up	up	RP
12069	380	3	the	the	DT
12069	380	4	bones	bone	NNS
12069	380	5	.	.	.
12069	381	1	Cover	cover	VB
12069	381	2	with	with	IN
12069	381	3	water	water	NN
12069	381	4	in	in	IN
12069	381	5	a	a	DT
12069	381	6	saucepan	saucepan	NN
12069	381	7	and	and	CC
12069	381	8	cook	cook	NN
12069	381	9	with	with	IN
12069	381	10	a	a	DT
12069	381	11	dozen	dozen	NN
12069	381	12	cloves	clove	NNS
12069	381	13	,	,	,
12069	381	14	one	one	CD
12069	381	15	onion	onion	NN
12069	381	16	and	and	CC
12069	381	17	some	some	DT
12069	381	18	chopped	chop	VBN
12069	381	19	celery	celery	NN
12069	381	20	,	,	,
12069	381	21	to	to	TO
12069	381	22	make	make	VB
12069	381	23	a	a	DT
12069	381	24	gravy	gravy	NN
12069	381	25	.	.	.
12069	382	1	When	when	WRB
12069	382	2	done	do	VBN
12069	382	3	strain	strain	VB
12069	382	4	it	-PRON-	PRP
12069	382	5	off	off	RP
12069	382	6	.	.	.
12069	383	1	To	to	IN
12069	383	2	this	this	DT
12069	383	3	gravy	gravy	NN
12069	383	4	add	add	VB
12069	383	5	the	the	DT
12069	383	6	meat	meat	NN
12069	383	7	,	,	,
12069	383	8	two	two	CD
12069	383	9	ounces	ounce	NNS
12069	383	10	of	of	IN
12069	383	11	butter	butter	NN
12069	383	12	,	,	,
12069	383	13	salt	salt	NN
12069	383	14	,	,	,
12069	383	15	pepper	pepper	NN
12069	383	16	,	,	,
12069	383	17	cayenne	cayenne	NN
12069	383	18	,	,	,
12069	383	19	one	one	CD
12069	383	20	-	-	HYPH
12069	383	21	half	half	NN
12069	383	22	head	head	NN
12069	383	23	of	of	IN
12069	383	24	celery	celery	NN
12069	383	25	,	,	,
12069	383	26	cut	cut	VBN
12069	383	27	in	in	IN
12069	383	28	strips	strip	NNS
12069	383	29	,	,	,
12069	383	30	one	one	CD
12069	383	31	teaspoonful	teaspoonful	NN
12069	383	32	of	of	IN
12069	383	33	currant	currant	JJ
12069	383	34	jelly	jelly	NN
12069	383	35	and	and	CC
12069	383	36	one	one	CD
12069	383	37	dozen	dozen	NN
12069	383	38	stoned	stone	VBD
12069	383	39	olives	olive	NNS
12069	383	40	.	.	.
12069	384	1	Cook	cook	VB
12069	384	2	gently	gently	RB
12069	384	3	ten	ten	CD
12069	384	4	minutes	minute	NNS
12069	384	5	,	,	,
12069	384	6	stirring	stir	VBG
12069	384	7	it	-PRON-	PRP
12069	384	8	well	well	RB
12069	384	9	until	until	IN
12069	384	10	smooth	smooth	JJ
12069	384	11	.	.	.
12069	385	1	Add	add	VB
12069	385	2	a	a	DT
12069	385	3	piece	piece	NN
12069	385	4	of	of	IN
12069	385	5	butter	butter	NN
12069	385	6	rolled	roll	VBN
12069	385	7	in	in	IN
12069	385	8	brown	brown	JJ
12069	385	9	flour	flour	NN
12069	385	10	.	.	.
12069	386	1	Stew	stew	NN
12069	386	2	five	five	CD
12069	386	3	minutes	minute	NNS
12069	386	4	and	and	CC
12069	386	5	serve	serve	VBP
12069	386	6	very	very	RB
12069	386	7	hot	hot	JJ
12069	386	8	.	.	.
12069	387	1	*	*	NFP
12069	387	2	*	*	NFP
12069	387	3	*	*	NFP
12069	387	4	*	*	NFP
12069	387	5	*	*	NFP
12069	387	6	Stewed	stew	VBD
12069	387	7	Squabs	Squabs	NNP
12069	387	8	Make	make	VBP
12069	387	9	a	a	DT
12069	387	10	stuffing	stuffing	NN
12069	387	11	of	of	IN
12069	387	12	the	the	DT
12069	387	13	livers	liver	NNS
12069	387	14	and	and	CC
12069	387	15	hearts	heart	NNS
12069	387	16	of	of	IN
12069	387	17	six	six	CD
12069	387	18	birds	bird	NNS
12069	387	19	chopped	chop	VBN
12069	387	20	fine	fine	JJ
12069	387	21	,	,	,
12069	387	22	with	with	IN
12069	387	23	a	a	DT
12069	387	24	little	little	JJ
12069	387	25	butter	butter	NN
12069	387	26	,	,	,
12069	387	27	chopped	chop	VBN
12069	387	28	pork	pork	NN
12069	387	29	,	,	,
12069	387	30	the	the	DT
12069	387	31	yolk	yolk	NN
12069	387	32	of	of	IN
12069	387	33	an	an	DT
12069	387	34	egg	egg	NN
12069	387	35	,	,	,
12069	387	36	salt	salt	NN
12069	387	37	,	,	,
12069	387	38	cayenne	cayenne	NN
12069	387	39	and	and	CC
12069	387	40	a	a	DT
12069	387	41	little	little	JJ
12069	387	42	lemon	lemon	NN
12069	387	43	.	.	.
12069	388	1	Stuff	stuff	VB
12069	388	2	the	the	DT
12069	388	3	squabs	squab	NNS
12069	388	4	with	with	IN
12069	388	5	the	the	DT
12069	388	6	above	above	JJ
12069	388	7	.	.	.
12069	389	1	Put	put	VB
12069	389	2	them	-PRON-	PRP
12069	389	3	in	in	IN
12069	389	4	a	a	DT
12069	389	5	stew	stew	JJ
12069	389	6	pan	pan	NN
12069	389	7	and	and	CC
12069	389	8	cover	cover	VB
12069	389	9	with	with	IN
12069	389	10	stock	stock	NN
12069	389	11	and	and	CC
12069	389	12	stew	stew	NN
12069	389	13	one	one	CD
12069	389	14	-	-	HYPH
12069	389	15	half	half	NN
12069	389	16	hour	hour	NN
12069	389	17	.	.	.
12069	390	1	Take	take	VB
12069	390	2	out	out	RP
12069	390	3	the	the	DT
12069	390	4	birds	bird	NNS
12069	390	5	,	,	,
12069	390	6	add	add	VB
12069	390	7	salt	salt	NN
12069	390	8	,	,	,
12069	390	9	cayenne	cayenne	NN
12069	390	10	,	,	,
12069	390	11	three	three	CD
12069	390	12	tablespoonfuls	tablespoonful	NNS
12069	390	13	of	of	IN
12069	390	14	mushroom	mushroom	NN
12069	390	15	catsup	catsup	NN
12069	390	16	,	,	,
12069	390	17	one	one	CD
12069	390	18	tablespoonful	tablespoonful	JJ
12069	390	19	Worcestershire	Worcestershire	NNP
12069	390	20	sauce	sauce	NN
12069	390	21	,	,	,
12069	390	22	one	one	CD
12069	390	23	tablespoonful	tablespoonful	NN
12069	390	24	of	of	IN
12069	390	25	lime	lime	NN
12069	390	26	juice	juice	NN
12069	390	27	,	,	,
12069	390	28	a	a	DT
12069	390	29	large	large	JJ
12069	390	30	glass	glass	NN
12069	390	31	of	of	IN
12069	390	32	port	port	NN
12069	390	33	or	or	CC
12069	390	34	sherry	sherry	NN
12069	390	35	,	,	,
12069	390	36	and	and	CC
12069	390	37	two	two	CD
12069	390	38	ounces	ounce	NNS
12069	390	39	of	of	IN
12069	390	40	butter	butter	NN
12069	390	41	,	,	,
12069	390	42	mixed	mix	VBN
12069	390	43	with	with	IN
12069	390	44	three	three	CD
12069	390	45	tablespoonfuls	tablespoonful	NNS
12069	390	46	of	of	IN
12069	390	47	browned	brown	VBN
12069	390	48	flour	flour	NN
12069	390	49	.	.	.
12069	391	1	Return	return	VB
12069	391	2	the	the	DT
12069	391	3	birds	bird	NNS
12069	391	4	to	to	IN
12069	391	5	the	the	DT
12069	391	6	sauce	sauce	NN
12069	391	7	for	for	IN
12069	391	8	ten	ten	CD
12069	391	9	minutes	minute	NNS
12069	391	10	.	.	.
12069	392	1	Fry	fry	CD
12069	392	2	some	some	DT
12069	392	3	thick	thick	JJ
12069	392	4	slices	slice	NNS
12069	392	5	of	of	IN
12069	392	6	bread	bread	NN
12069	392	7	,	,	,
12069	392	8	place	place	VB
12069	392	9	a	a	DT
12069	392	10	bird	bird	NN
12069	392	11	on	on	IN
12069	392	12	each	each	DT
12069	392	13	and	and	CC
12069	392	14	pour	pour	VBP
12069	392	15	the	the	DT
12069	392	16	sauce	sauce	NN
12069	392	17	over	over	IN
12069	392	18	them	-PRON-	PRP
12069	392	19	.	.	.
12069	393	1	MEATS	MEATS	NNP
12069	393	2	[	[	-LRB-
12069	393	3	Illustration	illustration	NN
12069	393	4	]	]	-RRB-
12069	393	5	Yorkshire	Yorkshire	NNP
12069	393	6	Steaks	Steaks	NNP
12069	393	7	Fry	Fry	NNP
12069	393	8	in	in	IN
12069	393	9	butter	butter	NN
12069	393	10	several	several	JJ
12069	393	11	small	small	JJ
12069	393	12	tenderloin	tenderloin	JJ
12069	393	13	steaks	steak	NNS
12069	393	14	,	,	,
12069	393	15	with	with	IN
12069	393	16	two	two	CD
12069	393	17	onions	onion	NNS
12069	393	18	sliced	slice	VBN
12069	393	19	and	and	CC
12069	393	20	one	one	CD
12069	393	21	cucumber	cucumber	NN
12069	393	22	sliced	slice	VBD
12069	393	23	.	.	.
12069	394	1	When	when	WRB
12069	394	2	well	well	RB
12069	394	3	browned	brown	VBN
12069	394	4	add	add	VBP
12069	394	5	a	a	DT
12069	394	6	pint	pint	NN
12069	394	7	of	of	IN
12069	394	8	stock	stock	NN
12069	394	9	,	,	,
12069	394	10	salt	salt	NN
12069	394	11	,	,	,
12069	394	12	pepper	pepper	NN
12069	394	13	and	and	CC
12069	394	14	cayenne	cayenne	NN
12069	394	15	and	and	CC
12069	394	16	one	one	CD
12069	394	17	teaspoonful	teaspoonful	NN
12069	394	18	of	of	IN
12069	394	19	made	make	VBN
12069	394	20	mustard	mustard	NN
12069	394	21	.	.	.
12069	395	1	Simmer	Simmer	NNP
12069	395	2	an	an	DT
12069	395	3	hour	hour	NN
12069	395	4	or	or	CC
12069	395	5	longer	long	JJR
12069	395	6	.	.	.
12069	396	1	*	*	NFP
12069	396	2	*	*	NFP
12069	396	3	*	*	NFP
12069	396	4	*	*	NFP
12069	396	5	*	*	NFP
12069	396	6	Filet	Filet	NNP
12069	396	7	of	of	IN
12069	396	8	Beef	Beef	NNP
12069	396	9	a	a	NNP
12069	396	10	la	la	FW
12069	396	11	Rossini	Rossini	NNP
12069	396	12	Braise	Braise	NNP
12069	396	13	a	a	DT
12069	396	14	larded	lard	VBN
12069	396	15	filet	filet	NN
12069	396	16	of	of	IN
12069	396	17	beef	beef	NN
12069	396	18	with	with	IN
12069	396	19	what	what	WDT
12069	396	20	vegetables	vegetable	NNS
12069	396	21	are	be	VBP
12069	396	22	in	in	IN
12069	396	23	season	season	NN
12069	396	24	.	.	.
12069	397	1	Put	put	VB
12069	397	2	in	in	RP
12069	397	3	a	a	DT
12069	397	4	saucepan	saucepan	NN
12069	397	5	and	and	CC
12069	397	6	moisten	moisten	NN
12069	397	7	while	while	IN
12069	397	8	cooking	cook	VBG
12069	397	9	with	with	IN
12069	397	10	a	a	DT
12069	397	11	bottle	bottle	NN
12069	397	12	of	of	IN
12069	397	13	good	good	JJ
12069	397	14	claret	claret	NN
12069	397	15	or	or	CC
12069	397	16	sherry	sherry	NN
12069	397	17	.	.	.
12069	398	1	When	when	WRB
12069	398	2	done	do	VBN
12069	398	3	garnish	garnish	NN
12069	398	4	the	the	DT
12069	398	5	meat	meat	NN
12069	398	6	with	with	IN
12069	398	7	macaroni	macaroni	NNP
12069	398	8	prepared	prepare	VBN
12069	398	9	as	as	IN
12069	398	10	follows	follow	VBZ
12069	398	11	:	:	:
12069	398	12	Boil	Boil	NNP
12069	398	13	one	one	CD
12069	398	14	-	-	HYPH
12069	398	15	half	half	NN
12069	398	16	pound	pound	NN
12069	398	17	of	of	IN
12069	398	18	macaroni	macaroni	NNP
12069	398	19	,	,	,
12069	398	20	cut	cut	VBN
12069	398	21	into	into	IN
12069	398	22	three	three	CD
12069	398	23	-	-	HYPH
12069	398	24	inch	inch	NN
12069	398	25	lengths	length	NNS
12069	398	26	and	and	CC
12069	398	27	put	put	VBD
12069	398	28	in	in	RP
12069	398	29	a	a	DT
12069	398	30	saucepan	saucepan	NN
12069	398	31	with	with	IN
12069	398	32	some	some	DT
12069	398	33	sliced	slice	VBN
12069	398	34	mushrooms	mushroom	NNS
12069	398	35	,	,	,
12069	398	36	one	one	CD
12069	398	37	-	-	HYPH
12069	398	38	half	half	NN
12069	398	39	pint	pint	NN
12069	398	40	of	of	IN
12069	398	41	good	good	JJ
12069	398	42	stock	stock	NN
12069	398	43	,	,	,
12069	398	44	three	three	CD
12069	398	45	ounces	ounce	NNS
12069	398	46	of	of	IN
12069	398	47	grated	grate	VBN
12069	398	48	Parmesan	Parmesan	NNP
12069	398	49	cheese	cheese	NN
12069	398	50	,	,	,
12069	398	51	and	and	CC
12069	398	52	a	a	DT
12069	398	53	pat	pat	NN
12069	398	54	of	of	IN
12069	398	55	butter	butter	NN
12069	398	56	.	.	.
12069	399	1	Season	season	NN
12069	399	2	with	with	IN
12069	399	3	salt	salt	NN
12069	399	4	and	and	CC
12069	399	5	pepper	pepper	NN
12069	399	6	.	.	.
12069	400	1	Toss	toss	VB
12069	400	2	over	over	IN
12069	400	3	the	the	DT
12069	400	4	fire	fire	NN
12069	400	5	until	until	IN
12069	400	6	well	well	RB
12069	400	7	mixed	mixed	JJ
12069	400	8	and	and	CC
12069	400	9	serve	serve	VB
12069	400	10	around	around	IN
12069	400	11	the	the	DT
12069	400	12	beef	beef	NN
12069	400	13	.	.	.
12069	401	1	Strain	strain	VB
12069	401	2	the	the	DT
12069	401	3	vegetables	vegetable	NNS
12069	401	4	out	out	IN
12069	401	5	of	of	IN
12069	401	6	the	the	DT
12069	401	7	gravy	gravy	NN
12069	401	8	and	and	CC
12069	401	9	pour	pour	VB
12069	401	10	over	over	IN
12069	401	11	the	the	DT
12069	401	12	beef	beef	NN
12069	401	13	.	.	.
12069	402	1	*	*	NFP
12069	402	2	*	*	NFP
12069	402	3	*	*	NFP
12069	402	4	*	*	NFP
12069	402	5	*	*	NFP
12069	402	6	Yorkshire	Yorkshire	NNP
12069	402	7	Pudding	Pudding	NNP
12069	402	8	This	this	DT
12069	402	9	is	be	VBZ
12069	402	10	to	to	TO
12069	402	11	be	be	VB
12069	402	12	served	serve	VBN
12069	402	13	with	with	IN
12069	402	14	roast	roast	NN
12069	402	15	beef	beef	NN
12069	402	16	,	,	,
12069	402	17	and	and	CC
12069	402	18	it	-PRON-	PRP
12069	402	19	should	should	MD
12069	402	20	be	be	VB
12069	402	21	baked	bake	VBN
12069	402	22	in	in	IN
12069	402	23	the	the	DT
12069	402	24	pan	pan	NN
12069	402	25	of	of	IN
12069	402	26	drippings	dripping	NNS
12069	402	27	in	in	IN
12069	402	28	which	which	WDT
12069	402	29	the	the	DT
12069	402	30	beef	beef	NN
12069	402	31	has	have	VBZ
12069	402	32	cooked	cook	VBN
12069	402	33	.	.	.
12069	403	1	Mix	mix	VB
12069	403	2	a	a	DT
12069	403	3	cup	cup	NN
12069	403	4	of	of	IN
12069	403	5	flour	flour	NN
12069	403	6	with	with	IN
12069	403	7	a	a	DT
12069	403	8	cup	cup	NN
12069	403	9	of	of	IN
12069	403	10	milk	milk	NN
12069	403	11	,	,	,
12069	403	12	salt	salt	NN
12069	403	13	and	and	CC
12069	403	14	one	one	CD
12069	403	15	egg	egg	NN
12069	403	16	beaten	beat	VBN
12069	403	17	.	.	.
12069	404	1	Bake	bake	VB
12069	404	2	quickly	quickly	RB
12069	404	3	and	and	CC
12069	404	4	serve	serve	VB
12069	404	5	at	at	IN
12069	404	6	once	once	RB
12069	404	7	.	.	.
12069	405	1	*	*	NFP
12069	405	2	*	*	NFP
12069	405	3	*	*	NFP
12069	405	4	*	*	NFP
12069	405	5	*	*	NFP
12069	405	6	Cold	Cold	NNP
12069	405	7	Roast	Roast	NNP
12069	405	8	Beef	Beef	NNP
12069	405	9	Stewed	Stewed	NNP
12069	405	10	Cut	Cut	NNP
12069	405	11	the	the	DT
12069	405	12	remains	remain	NNS
12069	405	13	of	of	IN
12069	405	14	a	a	DT
12069	405	15	cold	cold	JJ
12069	405	16	roast	roast	NN
12069	405	17	into	into	IN
12069	405	18	pieces	piece	NNS
12069	405	19	,	,	,
12069	405	20	flour	flour	NN
12069	405	21	the	the	DT
12069	405	22	pieces	piece	NNS
12069	405	23	and	and	CC
12069	405	24	fry	fry	NN
12069	405	25	in	in	IN
12069	405	26	butter	butter	NN
12069	405	27	until	until	IN
12069	405	28	brown	brown	NNP
12069	405	29	.	.	.
12069	406	1	Then	then	RB
12069	406	2	put	put	VB
12069	406	3	them	-PRON-	PRP
12069	406	4	into	into	IN
12069	406	5	a	a	DT
12069	406	6	saucepan	saucepan	NN
12069	406	7	with	with	IN
12069	406	8	a	a	DT
12069	406	9	cup	cup	NN
12069	406	10	of	of	IN
12069	406	11	stock	stock	NN
12069	406	12	,	,	,
12069	406	13	a	a	DT
12069	406	14	glass	glass	NN
12069	406	15	of	of	IN
12069	406	16	port	port	NN
12069	406	17	,	,	,
12069	406	18	salt	salt	NN
12069	406	19	,	,	,
12069	406	20	pepper	pepper	NN
12069	406	21	and	and	CC
12069	406	22	cayenne	cayenne	NN
12069	406	23	.	.	.
12069	407	1	Simmer	simmer	NN
12069	407	2	five	five	CD
12069	407	3	minutes	minute	NNS
12069	407	4	and	and	CC
12069	407	5	add	add	VB
12069	407	6	one	one	CD
12069	407	7	tablespoonful	tablespoonful	NN
12069	407	8	of	of	IN
12069	407	9	lime	lime	NN
12069	407	10	juice	juice	NN
12069	407	11	before	before	IN
12069	407	12	serving	serve	VBG
12069	407	13	.	.	.
12069	408	1	*	*	NFP
12069	408	2	*	*	NFP
12069	408	3	*	*	NFP
12069	408	4	*	*	NFP
12069	408	5	*	*	NFP
12069	408	6	Lobscouse	Lobscouse	NNP
12069	408	7	Soak	Soak	NNP
12069	408	8	four	four	CD
12069	408	9	thick	thick	JJ
12069	408	10	slices	slice	NNS
12069	408	11	of	of	IN
12069	408	12	corned	corn	VBN
12069	408	13	beef	beef	NN
12069	408	14	in	in	IN
12069	408	15	fresh	fresh	JJ
12069	408	16	water	water	NN
12069	408	17	for	for	IN
12069	408	18	two	two	CD
12069	408	19	hours	hour	NNS
12069	408	20	.	.	.
12069	409	1	Fry	fry	CD
12069	409	2	four	four	CD
12069	409	3	slices	slice	NNS
12069	409	4	of	of	IN
12069	409	5	salt	salt	NN
12069	409	6	pork	pork	NN
12069	409	7	or	or	CC
12069	409	8	bacon	bacon	NN
12069	409	9	.	.	.
12069	410	1	In	in	IN
12069	410	2	the	the	DT
12069	410	3	fat	fat	NN
12069	410	4	fry	fry	NN
12069	410	5	four	four	CD
12069	410	6	sliced	sliced	JJ
12069	410	7	onions	onion	NNS
12069	410	8	a	a	DT
12069	410	9	light	light	JJ
12069	410	10	brown	brown	NN
12069	410	11	.	.	.
12069	411	1	Place	place	NN
12069	411	2	in	in	IN
12069	411	3	a	a	DT
12069	411	4	stewpan	stewpan	NN
12069	411	5	the	the	DT
12069	411	6	beef	beef	NN
12069	411	7	,	,	,
12069	411	8	onions	onion	NNS
12069	411	9	and	and	CC
12069	411	10	pork	pork	NN
12069	411	11	or	or	CC
12069	411	12	bacon	bacon	NN
12069	411	13	.	.	.
12069	412	1	Add	add	VB
12069	412	2	a	a	DT
12069	412	3	dozen	dozen	NN
12069	412	4	sliced	slice	VBN
12069	412	5	potatoes	potato	NNS
12069	412	6	,	,	,
12069	412	7	cover	cover	VBP
12069	412	8	with	with	IN
12069	412	9	water	water	NN
12069	412	10	and	and	CC
12069	412	11	season	season	NN
12069	412	12	highly	highly	RB
12069	412	13	with	with	IN
12069	412	14	pepper	pepper	NN
12069	412	15	.	.	.
12069	413	1	Cover	cover	NN
12069	413	2	and	and	CC
12069	413	3	stew	stew	NN
12069	413	4	gently	gently	RB
12069	413	5	until	until	IN
12069	413	6	the	the	DT
12069	413	7	meat	meat	NN
12069	413	8	is	be	VBZ
12069	413	9	tender	tender	JJ
12069	413	10	.	.	.
12069	414	1	Then	then	RB
12069	414	2	break	break	VB
12069	414	3	into	into	IN
12069	414	4	the	the	DT
12069	414	5	stewpan	stewpan	NN
12069	414	6	four	four	CD
12069	414	7	sea	sea	NN
12069	414	8	biscuits	biscuit	NNS
12069	414	9	,	,	,
12069	414	10	cook	cook	NN
12069	414	11	for	for	IN
12069	414	12	five	five	CD
12069	414	13	minutes	minute	NNS
12069	414	14	longer	long	RBR
12069	414	15	.	.	.
12069	415	1	The	the	DT
12069	415	2	liquor	liquor	NN
12069	415	3	may	may	MD
12069	415	4	be	be	VB
12069	415	5	thickened	thicken	VBN
12069	415	6	a	a	DT
12069	415	7	little	little	JJ
12069	415	8	more	more	JJR
12069	415	9	with	with	IN
12069	415	10	a	a	DT
12069	415	11	tablespoonful	tablespoonful	NN
12069	415	12	of	of	IN
12069	415	13	flour	flour	NN
12069	415	14	mixed	mix	VBN
12069	415	15	with	with	IN
12069	415	16	a	a	DT
12069	415	17	little	little	JJ
12069	415	18	cold	cold	JJ
12069	415	19	water	water	NN
12069	415	20	.	.	.
12069	416	1	*	*	NFP
12069	416	2	*	*	NFP
12069	416	3	*	*	NFP
12069	416	4	*	*	NFP
12069	416	5	*	*	NFP
12069	416	6	Perchero	Perchero	NNP
12069	416	7	Place	Place	NNP
12069	416	8	five	five	CD
12069	416	9	pounds	pound	NNS
12069	416	10	of	of	IN
12069	416	11	beef	beef	NN
12069	416	12	in	in	IN
12069	416	13	a	a	DT
12069	416	14	large	large	JJ
12069	416	15	pot	pot	NN
12069	416	16	half	half	NN
12069	416	17	filled	fill	VBN
12069	416	18	with	with	IN
12069	416	19	water	water	NN
12069	416	20	.	.	.
12069	417	1	Boil	Boil	NNP
12069	417	2	for	for	IN
12069	417	3	three	three	CD
12069	417	4	hours	hour	NNS
12069	417	5	,	,	,
12069	417	6	having	have	VBG
12069	417	7	seasoned	season	VBN
12069	417	8	well	well	RB
12069	417	9	with	with	IN
12069	417	10	salt	salt	NN
12069	417	11	and	and	CC
12069	417	12	pepper	pepper	NN
12069	417	13	.	.	.
12069	418	1	Then	then	RB
12069	418	2	add	add	VB
12069	418	3	a	a	DT
12069	418	4	large	large	JJ
12069	418	5	piece	piece	NN
12069	418	6	of	of	IN
12069	418	7	pumpkin	pumpkin	NN
12069	418	8	cut	cut	VBN
12069	418	9	in	in	IN
12069	418	10	pieces	piece	NNS
12069	418	11	,	,	,
12069	418	12	a	a	DT
12069	418	13	pint	pint	NN
12069	418	14	of	of	IN
12069	418	15	string	string	NN
12069	418	16	beans	bean	NNS
12069	418	17	,	,	,
12069	418	18	a	a	DT
12069	418	19	cup	cup	NN
12069	418	20	of	of	IN
12069	418	21	corn	corn	NN
12069	418	22	,	,	,
12069	418	23	a	a	DT
12069	418	24	large	large	JJ
12069	418	25	onion	onion	NN
12069	418	26	sliced	slice	VBD
12069	418	27	,	,	,
12069	418	28	a	a	DT
12069	418	29	carrot	carrot	NN
12069	418	30	and	and	CC
12069	418	31	a	a	DT
12069	418	32	turnip	turnip	NN
12069	418	33	diced	dice	VBN
12069	418	34	,	,	,
12069	418	35	and	and	CC
12069	418	36	a	a	DT
12069	418	37	bell	bell	NN
12069	418	38	pepper	pepper	NN
12069	418	39	minced	mince	VBN
12069	418	40	.	.	.
12069	419	1	Simmer	simmer	NN
12069	419	2	for	for	IN
12069	419	3	half	half	PDT
12069	419	4	an	an	DT
12069	419	5	hour	hour	NN
12069	419	6	.	.	.
12069	420	1	Then	then	RB
12069	420	2	add	add	VB
12069	420	3	half	half	PDT
12069	420	4	a	a	DT
12069	420	5	cup	cup	NN
12069	420	6	of	of	IN
12069	420	7	rice	rice	NN
12069	420	8	and	and	CC
12069	420	9	one	one	CD
12069	420	10	teaspoonful	teaspoonful	NN
12069	420	11	of	of	IN
12069	420	12	saffron	saffron	NN
12069	420	13	.	.	.
12069	421	1	Cook	cook	VB
12069	421	2	for	for	IN
12069	421	3	half	half	PDT
12069	421	4	an	an	DT
12069	421	5	hour	hour	NN
12069	421	6	longer	long	RBR
12069	421	7	.	.	.
12069	422	1	In	in	IN
12069	422	2	another	another	DT
12069	422	3	saucepan	saucepan	NN
12069	422	4	boil	boil	NN
12069	422	5	a	a	DT
12069	422	6	cabbage	cabbage	NN
12069	422	7	,	,	,
12069	422	8	and	and	CC
12069	422	9	in	in	IN
12069	422	10	a	a	DT
12069	422	11	third	third	JJ
12069	422	12	pan	pan	NN
12069	422	13	stew	stew	NN
12069	422	14	some	some	DT
12069	422	15	peeled	peel	VBN
12069	422	16	apples	apple	NNS
12069	422	17	and	and	CC
12069	422	18	bananas	banana	NNS
12069	422	19	cut	cut	VBD
12069	422	20	up	up	RP
12069	422	21	.	.	.
12069	423	1	Put	put	VB
12069	423	2	the	the	DT
12069	423	3	meat	meat	NN
12069	423	4	in	in	IN
12069	423	5	the	the	DT
12069	423	6	center	center	NN
12069	423	7	of	of	IN
12069	423	8	a	a	DT
12069	423	9	platter	platter	NN
12069	423	10	and	and	CC
12069	423	11	place	place	VB
12069	423	12	the	the	DT
12069	423	13	mixed	mix	VBN
12069	423	14	fruits	fruit	NNS
12069	423	15	and	and	CC
12069	423	16	vegetables	vegetable	NNS
12069	423	17	around	around	IN
12069	423	18	it	-PRON-	PRP
12069	423	19	.	.	.
12069	424	1	*	*	NFP
12069	424	2	*	*	NFP
12069	424	3	*	*	NFP
12069	424	4	*	*	NFP
12069	424	5	*	*	NFP
12069	424	6	Stewed	Stewed	NNP
12069	424	7	Cold	Cold	NNP
12069	424	8	Mutton	Mutton	NNP
12069	424	9	or	or	CC
12069	424	10	Beef	Beef	NNP
12069	424	11	Place	Place	NNP
12069	424	12	in	in	IN
12069	424	13	a	a	DT
12069	424	14	saucepan	saucepan	NN
12069	424	15	three	three	CD
12069	424	16	onions	onion	NNS
12069	424	17	sliced	slice	VBN
12069	424	18	,	,	,
12069	424	19	a	a	DT
12069	424	20	carrot	carrot	NN
12069	424	21	and	and	CC
12069	424	22	a	a	DT
12069	424	23	potato	potato	NN
12069	424	24	diced	dice	VBN
12069	424	25	;	;	:
12069	424	26	salt	salt	NN
12069	424	27	,	,	,
12069	424	28	pepper	pepper	NN
12069	424	29	,	,	,
12069	424	30	a	a	DT
12069	424	31	teaspoonful	teaspoonful	NN
12069	424	32	of	of	IN
12069	424	33	lime	lime	NN
12069	424	34	juice	juice	NN
12069	424	35	or	or	CC
12069	424	36	vinegar	vinegar	NN
12069	424	37	,	,	,
12069	424	38	with	with	IN
12069	424	39	thin	thin	JJ
12069	424	40	slices	slice	NNS
12069	424	41	of	of	IN
12069	424	42	cold	cold	JJ
12069	424	43	meat	meat	NN
12069	424	44	.	.	.
12069	425	1	Cover	cover	VB
12069	425	2	closely	closely	RB
12069	425	3	and	and	CC
12069	425	4	simmer	simmer	VB
12069	425	5	for	for	IN
12069	425	6	one	one	CD
12069	425	7	hour	hour	NN
12069	425	8	,	,	,
12069	425	9	add	add	VB
12069	425	10	half	half	PDT
12069	425	11	a	a	DT
12069	425	12	cup	cup	NN
12069	425	13	of	of	IN
12069	425	14	cold	cold	JJ
12069	425	15	water	water	NN
12069	425	16	and	and	CC
12069	425	17	simmer	simmer	NN
12069	425	18	one	one	CD
12069	425	19	hour	hour	NN
12069	425	20	longer	long	RBR
12069	425	21	.	.	.
12069	426	1	Season	season	NN
12069	426	2	with	with	IN
12069	426	3	a	a	DT
12069	426	4	tablespoonful	tablespoonful	NN
12069	426	5	of	of	IN
12069	426	6	Worcestershire	Worcestershire	NNP
12069	426	7	and	and	CC
12069	426	8	thicken	thicken	VB
12069	426	9	the	the	DT
12069	426	10	gravy	gravy	NN
12069	426	11	with	with	IN
12069	426	12	an	an	DT
12069	426	13	ounce	ounce	NN
12069	426	14	of	of	IN
12069	426	15	flour	flour	NN
12069	426	16	rubbed	rub	VBN
12069	426	17	into	into	IN
12069	426	18	butter	butter	NN
12069	426	19	.	.	.
12069	427	1	*	*	NFP
12069	427	2	*	*	NFP
12069	427	3	*	*	NFP
12069	427	4	*	*	NFP
12069	427	5	*	*	NFP
12069	427	6	Lamb	Lamb	NNP
12069	427	7	with	with	IN
12069	427	8	Macaroni	Macaroni	NNP
12069	427	9	Cover	Cover	NNP
12069	427	10	the	the	DT
12069	427	11	bottom	bottom	NN
12069	427	12	of	of	IN
12069	427	13	a	a	DT
12069	427	14	baking	baking	NN
12069	427	15	pan	pan	NN
12069	427	16	with	with	IN
12069	427	17	slices	slice	NNS
12069	427	18	of	of	IN
12069	427	19	bacon	bacon	NN
12069	427	20	.	.	.
12069	428	1	Place	place	NN
12069	428	2	on	on	IN
12069	428	3	them	-PRON-	PRP
12069	428	4	a	a	DT
12069	428	5	breast	breast	NN
12069	428	6	of	of	IN
12069	428	7	young	young	JJ
12069	428	8	lamb	lamb	NN
12069	428	9	and	and	CC
12069	428	10	cover	cover	VB
12069	428	11	it	-PRON-	PRP
12069	428	12	with	with	IN
12069	428	13	slices	slice	NNS
12069	428	14	of	of	IN
12069	428	15	bacon	bacon	NN
12069	428	16	and	and	CC
12069	428	17	thin	thin	JJ
12069	428	18	slices	slice	NNS
12069	428	19	of	of	IN
12069	428	20	a	a	DT
12069	428	21	peeled	peel	VBN
12069	428	22	lemon	lemon	NN
12069	428	23	.	.	.
12069	429	1	Season	season	NN
12069	429	2	with	with	IN
12069	429	3	salt	salt	NN
12069	429	4	and	and	CC
12069	429	5	pepper	pepper	NN
12069	429	6	,	,	,
12069	429	7	add	add	VB
12069	429	8	a	a	DT
12069	429	9	small	small	JJ
12069	429	10	onion	onion	NN
12069	429	11	minced	mince	VBN
12069	429	12	and	and	CC
12069	429	13	a	a	DT
12069	429	14	cup	cup	NN
12069	429	15	of	of	IN
12069	429	16	stock	stock	NN
12069	429	17	.	.	.
12069	430	1	Cover	cover	VB
12069	430	2	and	and	CC
12069	430	3	bake	bake	VB
12069	430	4	slowly	slowly	RB
12069	430	5	for	for	IN
12069	430	6	two	two	CD
12069	430	7	hours	hour	NNS
12069	430	8	.	.	.
12069	431	1	Boil	boil	VB
12069	431	2	half	half	PDT
12069	431	3	a	a	DT
12069	431	4	cup	cup	NN
12069	431	5	of	of	IN
12069	431	6	macaroni	macaroni	NNP
12069	431	7	in	in	IN
12069	431	8	gravy	gravy	NNP
12069	431	9	to	to	TO
12069	431	10	which	which	WDT
12069	431	11	a	a	DT
12069	431	12	few	few	JJ
12069	431	13	peeled	peel	VBN
12069	431	14	tomatoes	tomato	NNS
12069	431	15	may	may	MD
12069	431	16	be	be	VB
12069	431	17	added	add	VBN
12069	431	18	.	.	.
12069	432	1	When	when	WRB
12069	432	2	tender	tender	NN
12069	432	3	,	,	,
12069	432	4	place	place	VB
12069	432	5	it	-PRON-	PRP
12069	432	6	on	on	IN
12069	432	7	a	a	DT
12069	432	8	serving	serve	VBG
12069	432	9	dish	dish	NN
12069	432	10	,	,	,
12069	432	11	lay	lie	VBD
12069	432	12	the	the	DT
12069	432	13	lamb	lamb	NN
12069	432	14	on	on	IN
12069	432	15	it	-PRON-	PRP
12069	432	16	and	and	CC
12069	432	17	pour	pour	VB
12069	432	18	over	over	IN
12069	432	19	all	all	PDT
12069	432	20	the	the	DT
12069	432	21	gravy	gravy	NN
12069	432	22	which	which	WDT
12069	432	23	may	may	MD
12069	432	24	be	be	VB
12069	432	25	thickened	thicken	VBN
12069	432	26	with	with	IN
12069	432	27	a	a	DT
12069	432	28	little	little	JJ
12069	432	29	flour	flour	NN
12069	432	30	.	.	.
12069	433	1	*	*	NFP
12069	433	2	*	*	NFP
12069	433	3	*	*	NFP
12069	433	4	*	*	NFP
12069	433	5	*	*	NFP
12069	433	6	Stewed	stew	VBD
12069	433	7	Fresh	fresh	JJ
12069	433	8	Tongue	Tongue	NNP
12069	433	9	Soak	Soak	NNP
12069	433	10	a	a	DT
12069	433	11	fresh	fresh	JJ
12069	433	12	tongue	tongue	NN
12069	433	13	in	in	IN
12069	433	14	cold	cold	JJ
12069	433	15	water	water	NN
12069	433	16	for	for	IN
12069	433	17	one	one	CD
12069	433	18	hour	hour	NN
12069	433	19	,	,	,
12069	433	20	then	then	RB
12069	433	21	boil	boil	VB
12069	433	22	it	-PRON-	PRP
12069	433	23	three	three	CD
12069	433	24	hours	hour	NNS
12069	433	25	and	and	CC
12069	433	26	remove	remove	VB
12069	433	27	the	the	DT
12069	433	28	skin	skin	NN
12069	433	29	.	.	.
12069	434	1	Place	place	VB
12069	434	2	the	the	DT
12069	434	3	tongue	tongue	NN
12069	434	4	in	in	IN
12069	434	5	a	a	DT
12069	434	6	stewpan	stewpan	NN
12069	434	7	with	with	IN
12069	434	8	half	half	PDT
12069	434	9	a	a	DT
12069	434	10	head	head	NN
12069	434	11	of	of	IN
12069	434	12	celery	celery	NN
12069	434	13	,	,	,
12069	434	14	one	one	CD
12069	434	15	turnip	turnip	NN
12069	434	16	,	,	,
12069	434	17	one	one	CD
12069	434	18	carrot	carrot	NN
12069	434	19	and	and	CC
12069	434	20	two	two	CD
12069	434	21	onions	onion	NNS
12069	434	22	cut	cut	VBN
12069	434	23	in	in	IN
12069	434	24	small	small	JJ
12069	434	25	pieces	piece	NNS
12069	434	26	,	,	,
12069	434	27	one	one	CD
12069	434	28	dozen	dozen	NN
12069	434	29	cloves	clove	NNS
12069	434	30	,	,	,
12069	434	31	salt	salt	NN
12069	434	32	and	and	CC
12069	434	33	cayenne	cayenne	NN
12069	434	34	.	.	.
12069	435	1	Simmer	simmer	NN
12069	435	2	for	for	IN
12069	435	3	one	one	CD
12069	435	4	and	and	CC
12069	435	5	one	one	CD
12069	435	6	-	-	HYPH
12069	435	7	half	half	NN
12069	435	8	hours	hour	NNS
12069	435	9	.	.	.
12069	436	1	Take	take	VB
12069	436	2	out	out	RP
12069	436	3	the	the	DT
12069	436	4	tongue	tongue	NN
12069	436	5	and	and	CC
12069	436	6	add	add	VB
12069	436	7	to	to	IN
12069	436	8	the	the	DT
12069	436	9	gravy	gravy	NN
12069	436	10	one	one	CD
12069	436	11	tablespoonful	tablespoonful	NN
12069	436	12	of	of	IN
12069	436	13	made	make	VBN
12069	436	14	mustard	mustard	NN
12069	436	15	,	,	,
12069	436	16	one	one	CD
12069	436	17	of	of	IN
12069	436	18	Worcestershire	Worcestershire	NNP
12069	436	19	sauce	sauce	NN
12069	436	20	,	,	,
12069	436	21	three	three	CD
12069	436	22	tablespoonfuls	tablespoonful	NNS
12069	436	23	of	of	IN
12069	436	24	mushroom	mushroom	NN
12069	436	25	catsup	catsup	NN
12069	436	26	,	,	,
12069	436	27	three	three	CD
12069	436	28	picketed	picketed	JJ
12069	436	29	gherkins	gherkin	NNS
12069	436	30	chopped	chop	VBN
12069	436	31	,	,	,
12069	436	32	one	one	CD
12069	436	33	glass	glass	NN
12069	436	34	of	of	IN
12069	436	35	port	port	NN
12069	436	36	or	or	CC
12069	436	37	red	red	JJ
12069	436	38	wine	wine	NN
12069	436	39	,	,	,
12069	436	40	and	and	CC
12069	436	41	two	two	CD
12069	436	42	ounces	ounce	NNS
12069	436	43	of	of	IN
12069	436	44	butter	butter	NN
12069	436	45	,	,	,
12069	436	46	creamed	cream	VBN
12069	436	47	with	with	IN
12069	436	48	three	three	CD
12069	436	49	ounces	ounce	NNS
12069	436	50	of	of	IN
12069	436	51	browned	brown	VBN
12069	436	52	flour	flour	NN
12069	436	53	.	.	.
12069	437	1	Cook	cook	VB
12069	437	2	until	until	IN
12069	437	3	smooth	smooth	JJ
12069	437	4	.	.	.
12069	438	1	Return	return	VB
12069	438	2	the	the	DT
12069	438	3	tongue	tongue	NN
12069	438	4	to	to	IN
12069	438	5	the	the	DT
12069	438	6	sauce	sauce	NN
12069	438	7	and	and	CC
12069	438	8	simmer	simmer	VB
12069	438	9	half	half	PDT
12069	438	10	an	an	DT
12069	438	11	hour	hour	NN
12069	438	12	.	.	.
12069	439	1	*	*	NFP
12069	439	2	*	*	NFP
12069	439	3	*	*	NFP
12069	439	4	*	*	NFP
12069	439	5	*	*	NFP
12069	439	6	Pork	pork	NN
12069	439	7	Pie	pie	NN
12069	439	8	Cut	Cut	NNP
12069	439	9	into	into	IN
12069	439	10	small	small	JJ
12069	439	11	pieces	piece	NNS
12069	439	12	enough	enough	JJ
12069	439	13	pork	pork	NN
12069	439	14	to	to	TO
12069	439	15	fill	fill	VB
12069	439	16	a	a	DT
12069	439	17	baking	baking	NN
12069	439	18	dish	dish	NN
12069	439	19	.	.	.
12069	440	1	Season	season	VB
12069	440	2	it	-PRON-	PRP
12069	440	3	with	with	IN
12069	440	4	salt	salt	NN
12069	440	5	,	,	,
12069	440	6	pepper	pepper	NN
12069	440	7	and	and	CC
12069	440	8	mace	mace	NN
12069	440	9	.	.	.
12069	441	1	Use	use	VB
12069	441	2	no	no	DT
12069	441	3	water	water	NN
12069	441	4	.	.	.
12069	442	1	Cover	cover	VB
12069	442	2	the	the	DT
12069	442	3	meat	meat	NN
12069	442	4	with	with	IN
12069	442	5	a	a	DT
12069	442	6	thick	thick	JJ
12069	442	7	pastry	pastry	NN
12069	442	8	crust	crust	NN
12069	442	9	and	and	CC
12069	442	10	bake	bake	VB
12069	442	11	in	in	RP
12069	442	12	a	a	DT
12069	442	13	slow	slow	JJ
12069	442	14	oven	oven	NN
12069	442	15	for	for	IN
12069	442	16	two	two	CD
12069	442	17	hours	hour	NNS
12069	442	18	.	.	.
12069	443	1	Make	make	VB
12069	443	2	a	a	DT
12069	443	3	gravy	gravy	NN
12069	443	4	of	of	IN
12069	443	5	the	the	DT
12069	443	6	bones	bone	NNS
12069	443	7	and	and	CC
12069	443	8	scraps	scrap	NNS
12069	443	9	of	of	IN
12069	443	10	the	the	DT
12069	443	11	pork	pork	NN
12069	443	12	,	,	,
12069	443	13	well	well	RB
12069	443	14	seasoned	seasoned	JJ
12069	443	15	,	,	,
12069	443	16	and	and	CC
12069	443	17	pour	pour	VB
12069	443	18	into	into	IN
12069	443	19	the	the	DT
12069	443	20	pie	pie	NN
12069	443	21	after	after	IN
12069	443	22	it	-PRON-	PRP
12069	443	23	is	be	VBZ
12069	443	24	baked	bake	VBN
12069	443	25	.	.	.
12069	444	1	*	*	NFP
12069	444	2	*	*	NFP
12069	444	3	*	*	NFP
12069	444	4	*	*	NFP
12069	444	5	*	*	NFP
12069	444	6	To	to	IN
12069	444	7	Barbecue	Barbecue	NNP
12069	444	8	a	a	DT
12069	444	9	Pig	Pig	NNP
12069	444	10	(	(	-LRB-
12069	444	11	very	very	RB
12069	444	12	old	old	JJ
12069	444	13	dish	dish	NN
12069	444	14	)	)	-RRB-
12069	444	15	Dress	dress	VB
12069	444	16	a	a	DT
12069	444	17	pig	pig	NN
12069	444	18	of	of	IN
12069	444	19	ten	ten	CD
12069	444	20	weeks	week	NNS
12069	444	21	old	old	JJ
12069	444	22	as	as	IN
12069	444	23	if	if	IN
12069	444	24	to	to	TO
12069	444	25	roast	roast	VB
12069	444	26	.	.	.
12069	445	1	Make	make	VB
12069	445	2	a	a	DT
12069	445	3	stuffing	stuffing	NN
12069	445	4	of	of	IN
12069	445	5	the	the	DT
12069	445	6	liver	liver	NN
12069	445	7	,	,	,
12069	445	8	two	two	CD
12069	445	9	anchovies	anchovy	NNS
12069	445	10	,	,	,
12069	445	11	and	and	CC
12069	445	12	sage	sage	NN
12069	445	13	leaves	leave	NNS
12069	445	14	all	all	DT
12069	445	15	chopped	chop	VBN
12069	445	16	small	small	JJ
12069	445	17	;	;	:
12069	445	18	bread	bread	NN
12069	445	19	crumbs	crumb	NNS
12069	445	20	,	,	,
12069	445	21	four	four	CD
12069	445	22	ounces	ounce	NNS
12069	445	23	of	of	IN
12069	445	24	butter	butter	NN
12069	445	25	,	,	,
12069	445	26	salt	salt	NN
12069	445	27	,	,	,
12069	445	28	cayenne	cayenne	NN
12069	445	29	and	and	CC
12069	445	30	a	a	DT
12069	445	31	half	half	JJ
12069	445	32	pint	pint	NN
12069	445	33	of	of	IN
12069	445	34	red	red	JJ
12069	445	35	wine	wine	NN
12069	445	36	.	.	.
12069	446	1	Stuff	stuff	NN
12069	446	2	and	and	CC
12069	446	3	sew	sew	VB
12069	446	4	the	the	DT
12069	446	5	pig	pig	NN
12069	446	6	up	up	RP
12069	446	7	.	.	.
12069	447	1	Roast	roast	VB
12069	447	2	at	at	IN
12069	447	3	an	an	DT
12069	447	4	open	open	JJ
12069	447	5	fire	fire	NN
12069	447	6	.	.	.
12069	448	1	Put	put	VB
12069	448	2	in	in	IN
12069	448	3	the	the	DT
12069	448	4	dripping	drip	VBG
12069	448	5	pan	pan	NN
12069	448	6	three	three	CD
12069	448	7	bottles	bottle	NNS
12069	448	8	or	or	CC
12069	448	9	more	more	JJR
12069	448	10	of	of	IN
12069	448	11	red	red	JJ
12069	448	12	wine	wine	NN
12069	448	13	.	.	.
12069	449	1	Baste	Baste	NNP
12069	449	2	the	the	DT
12069	449	3	pig	pig	NN
12069	449	4	frequently	frequently	RB
12069	449	5	and	and	CC
12069	449	6	when	when	WRB
12069	449	7	almost	almost	RB
12069	449	8	done	do	VBN
12069	449	9	put	put	NN
12069	449	10	in	in	IN
12069	449	11	the	the	DT
12069	449	12	pan	pan	NN
12069	449	13	close	close	JJ
12069	449	14	to	to	IN
12069	449	15	the	the	DT
12069	449	16	fire	fire	NN
12069	449	17	two	two	CD
12069	449	18	loaves	loaf	NNS
12069	449	19	of	of	IN
12069	449	20	bread	bread	NN
12069	449	21	.	.	.
12069	450	1	Stand	stand	VB
12069	450	2	the	the	DT
12069	450	3	pig	pig	NN
12069	450	4	in	in	IN
12069	450	5	the	the	DT
12069	450	6	dish	dish	NN
12069	450	7	for	for	IN
12069	450	8	serving	serve	VBG
12069	450	9	and	and	CC
12069	450	10	put	put	VB
12069	450	11	a	a	DT
12069	450	12	lemon	lemon	NN
12069	450	13	in	in	IN
12069	450	14	his	-PRON-	PRP$
12069	450	15	mouth	mouth	NN
12069	450	16	.	.	.
12069	451	1	Place	place	VB
12069	451	2	one	one	CD
12069	451	3	of	of	IN
12069	451	4	the	the	DT
12069	451	5	loaves	loaf	NNS
12069	451	6	of	of	IN
12069	451	7	bread	bread	NN
12069	451	8	on	on	IN
12069	451	9	each	each	DT
12069	451	10	side	side	NN
12069	451	11	;	;	:
12069	451	12	to	to	IN
12069	451	13	the	the	DT
12069	451	14	gravy	gravy	NN
12069	451	15	in	in	IN
12069	451	16	the	the	DT
12069	451	17	pan	pan	NNP
12069	451	18	add	add	VB
12069	451	19	one	one	CD
12069	451	20	anchovy	anchovy	NN
12069	451	21	,	,	,
12069	451	22	one	one	CD
12069	451	23	-	-	HYPH
12069	451	24	half	half	NN
12069	451	25	lemon	lemon	NN
12069	451	26	and	and	CC
12069	451	27	a	a	DT
12069	451	28	few	few	JJ
12069	451	29	sweet	sweet	JJ
12069	451	30	herbs	herb	NNS
12069	451	31	,	,	,
12069	451	32	all	all	DT
12069	451	33	chopped	chop	VBN
12069	451	34	fine	fine	JJ
12069	451	35	.	.	.
12069	452	1	Boil	Boil	NNP
12069	452	2	it	-PRON-	PRP
12069	452	3	a	a	DT
12069	452	4	few	few	JJ
12069	452	5	minutes	minute	NNS
12069	452	6	and	and	CC
12069	452	7	pour	pour	VB
12069	452	8	over	over	IN
12069	452	9	the	the	DT
12069	452	10	pig	pig	NN
12069	452	11	.	.	.
12069	453	1	Lay	Lay	NNP
12069	453	2	slices	slice	NNS
12069	453	3	of	of	IN
12069	453	4	lemon	lemon	NN
12069	453	5	and	and	CC
12069	453	6	barberries	barberry	NNS
12069	453	7	round	round	VBP
12069	453	8	the	the	DT
12069	453	9	dish	dish	NN
12069	453	10	.	.	.
12069	454	1	*	*	NFP
12069	454	2	*	*	NFP
12069	454	3	*	*	NFP
12069	454	4	*	*	NFP
12069	454	5	*	*	NFP
12069	454	6	To	to	IN
12069	454	7	Boil	Boil	NNP
12069	454	8	a	a	DT
12069	454	9	Ham	Ham	NNP
12069	454	10	Soak	Soak	NNP
12069	454	11	a	a	DT
12069	454	12	ham	ham	NN
12069	454	13	for	for	IN
12069	454	14	one	one	CD
12069	454	15	hour	hour	NN
12069	454	16	and	and	CC
12069	454	17	clean	clean	JJ
12069	454	18	with	with	IN
12069	454	19	a	a	DT
12069	454	20	brush	brush	NN
12069	454	21	.	.	.
12069	455	1	Put	put	VB
12069	455	2	it	-PRON-	PRP
12069	455	3	in	in	IN
12069	455	4	a	a	DT
12069	455	5	kettle	kettle	NN
12069	455	6	with	with	IN
12069	455	7	plenty	plenty	NN
12069	455	8	of	of	IN
12069	455	9	cold	cold	JJ
12069	455	10	water	water	NN
12069	455	11	and	and	CC
12069	455	12	after	after	IN
12069	455	13	it	-PRON-	PRP
12069	455	14	boils	boil	VBZ
12069	455	15	cook	cook	VBP
12069	455	16	seven	seven	CD
12069	455	17	hours	hour	NNS
12069	455	18	,	,	,
12069	455	19	skim	skim	NNP
12069	455	20	well	well	RB
12069	455	21	and	and	CC
12069	455	22	always	always	RB
12069	455	23	replenish	replenish	VB
12069	455	24	with	with	IN
12069	455	25	boiling	boiling	NN
12069	455	26	water	water	NN
12069	455	27	.	.	.
12069	456	1	After	after	IN
12069	456	2	it	-PRON-	PRP
12069	456	3	has	have	VBZ
12069	456	4	boiled	boil	VBN
12069	456	5	three	three	CD
12069	456	6	hours	hour	NNS
12069	456	7	add	add	VB
12069	456	8	half	half	PDT
12069	456	9	a	a	DT
12069	456	10	handful	handful	NN
12069	456	11	of	of	IN
12069	456	12	whole	whole	JJ
12069	456	13	cloves	clove	NNS
12069	456	14	and	and	CC
12069	456	15	at	at	IN
12069	456	16	the	the	DT
12069	456	17	end	end	NN
12069	456	18	of	of	IN
12069	456	19	five	five	CD
12069	456	20	hours	hour	NNS
12069	456	21	add	add	VB
12069	456	22	one	one	CD
12069	456	23	and	and	CC
12069	456	24	a	a	DT
12069	456	25	half	half	NN
12069	456	26	pints	pint	NNS
12069	456	27	of	of	IN
12069	456	28	vinegar	vinegar	NN
12069	456	29	.	.	.
12069	457	1	After	after	IN
12069	457	2	boiling	boil	VBG
12069	457	3	,	,	,
12069	457	4	skin	skin	NN
12069	457	5	the	the	DT
12069	457	6	ham	ham	NN
12069	457	7	,	,	,
12069	457	8	sprinkle	sprinkle	VB
12069	457	9	it	-PRON-	PRP
12069	457	10	with	with	IN
12069	457	11	crumbs	crumb	NNS
12069	457	12	,	,	,
12069	457	13	stick	stick	VBP
12069	457	14	with	with	IN
12069	457	15	cloves	clove	NNS
12069	457	16	and	and	CC
12069	457	17	roast	roast	VB
12069	457	18	in	in	IN
12069	457	19	a	a	DT
12069	457	20	moderate	moderate	JJ
12069	457	21	oven	oven	NN
12069	457	22	,	,	,
12069	457	23	thirty	thirty	CD
12069	457	24	minutes	minute	NNS
12069	457	25	,	,	,
12069	457	26	basting	baste	VBG
12069	457	27	with	with	IN
12069	457	28	a	a	DT
12069	457	29	liquor	liquor	NN
12069	457	30	of	of	IN
12069	457	31	half	half	JJ
12069	457	32	vinegar	vinegar	NN
12069	457	33	and	and	CC
12069	457	34	half	half	JJ
12069	457	35	water	water	NN
12069	457	36	.	.	.
12069	458	1	*	*	NFP
12069	458	2	*	*	NFP
12069	458	3	*	*	NFP
12069	458	4	*	*	NFP
12069	458	5	*	*	NFP
12069	458	6	Mexican	Mexican	NNP
12069	458	7	Tripe	Tripe	NNP
12069	458	8	Dip	Dip	NNP
12069	458	9	a	a	DT
12069	458	10	thick	thick	JJ
12069	458	11	honey	honey	NN
12069	458	12	comb	comb	NN
12069	458	13	piece	piece	NN
12069	458	14	of	of	IN
12069	458	15	tripe	tripe	NN
12069	458	16	in	in	IN
12069	458	17	butter	butter	NN
12069	458	18	,	,	,
12069	458	19	then	then	RB
12069	458	20	in	in	IN
12069	458	21	crumbs	crumb	NNS
12069	458	22	,	,	,
12069	458	23	and	and	CC
12069	458	24	broil	broil	VB
12069	458	25	over	over	RP
12069	458	26	a	a	DT
12069	458	27	clear	clear	JJ
12069	458	28	fire	fire	NN
12069	458	29	until	until	IN
12069	458	30	well	well	RB
12069	458	31	done	do	VBN
12069	458	32	,	,	,
12069	458	33	sprinkling	sprinkle	VBG
12069	458	34	over	over	IN
12069	458	35	it	-PRON-	PRP
12069	458	36	whilst	whilst	IN
12069	458	37	cooking	cook	VBG
12069	458	38	three	three	CD
12069	458	39	or	or	CC
12069	458	40	four	four	CD
12069	458	41	finely	finely	RB
12069	458	42	chopped	chop	VBN
12069	458	43	green	green	JJ
12069	458	44	Chilis	Chilis	NNP
12069	458	45	.	.	.
12069	459	1	Melt	Melt	NNP
12069	459	2	in	in	IN
12069	459	3	a	a	DT
12069	459	4	hot	hot	JJ
12069	459	5	soup	soup	NN
12069	459	6	plate	plate	NN
12069	459	7	one	one	CD
12069	459	8	ounce	ounce	NN
12069	459	9	of	of	IN
12069	459	10	butter	butter	NN
12069	459	11	,	,	,
12069	459	12	adding	add	VBG
12069	459	13	salt	salt	NN
12069	459	14	,	,	,
12069	459	15	pepper	pepper	NN
12069	459	16	and	and	CC
12069	459	17	cayenne	cayenne	NN
12069	459	18	,	,	,
12069	459	19	and	and	CC
12069	459	20	one	one	CD
12069	459	21	teaspoonful	teaspoonful	NN
12069	459	22	of	of	IN
12069	459	23	made	make	VBN
12069	459	24	mustard	mustard	NN
12069	459	25	,	,	,
12069	459	26	rub	rub	VB
12069	459	27	smooth	smooth	VB
12069	459	28	and	and	CC
12069	459	29	add	add	VB
12069	459	30	one	one	CD
12069	459	31	-	-	HYPH
12069	459	32	half	half	NN
12069	459	33	teaspoonful	teaspoonful	JJ
12069	459	34	of	of	IN
12069	459	35	vinegar	vinegar	NN
12069	459	36	,	,	,
12069	459	37	one	one	CD
12069	459	38	tablespoonful	tablespoonful	NN
12069	459	39	of	of	IN
12069	459	40	Worcestershire	Worcestershire	NNP
12069	459	41	sauce	sauce	NN
12069	459	42	and	and	CC
12069	459	43	the	the	DT
12069	459	44	juice	juice	NN
12069	459	45	of	of	IN
12069	459	46	one	one	CD
12069	459	47	small	small	JJ
12069	459	48	lime	lime	NN
12069	459	49	.	.	.
12069	460	1	Lay	lay	VB
12069	460	2	the	the	DT
12069	460	3	tripe	tripe	NN
12069	460	4	in	in	IN
12069	460	5	this	this	DT
12069	460	6	sauce	sauce	NN
12069	460	7	as	as	RB
12069	460	8	soon	soon	RB
12069	460	9	as	as	IN
12069	460	10	it	-PRON-	PRP
12069	460	11	is	be	VBZ
12069	460	12	removed	remove	VBN
12069	460	13	from	from	IN
12069	460	14	the	the	DT
12069	460	15	fire	fire	NN
12069	460	16	.	.	.
12069	461	1	Serve	serve	VB
12069	461	2	with	with	IN
12069	461	3	buttered	butter	VBN
12069	461	4	toast	toast	NN
12069	461	5	.	.	.
12069	462	1	An	an	DT
12069	462	2	excellent	excellent	JJ
12069	462	3	prelude	prelude	NN
12069	462	4	to	to	IN
12069	462	5	this	this	DT
12069	462	6	dish	dish	NN
12069	462	7	is	be	VBZ
12069	462	8	a	a	DT
12069	462	9	plate	plate	NN
12069	462	10	of	of	IN
12069	462	11	onion	onion	NN
12069	462	12	soup	soup	NN
12069	462	13	.	.	.
12069	463	1	*	*	NFP
12069	463	2	*	*	NFP
12069	463	3	*	*	NFP
12069	463	4	*	*	NFP
12069	463	5	*	*	NFP
12069	463	6	Spanish	spanish	JJ
12069	463	7	Bacon	Bacon	NNP
12069	463	8	on	on	IN
12069	463	9	Toast	Toast	NNP
12069	463	10	Fry	Fry	NNP
12069	463	11	a	a	DT
12069	463	12	crisp	crisp	JJ
12069	463	13	brown	brown	NN
12069	463	14	,	,	,
12069	463	15	twelve	twelve	CD
12069	463	16	slices	slice	NNS
12069	463	17	of	of	IN
12069	463	18	bacon	bacon	NN
12069	463	19	.	.	.
12069	464	1	Remove	remove	VB
12069	464	2	the	the	DT
12069	464	3	bacon	bacon	NN
12069	464	4	from	from	IN
12069	464	5	the	the	DT
12069	464	6	frying	fry	VBG
12069	464	7	pan	pan	NN
12069	464	8	,	,	,
12069	464	9	leaving	leave	VBG
12069	464	10	some	some	DT
12069	464	11	of	of	IN
12069	464	12	the	the	DT
12069	464	13	fat	fat	NN
12069	464	14	.	.	.
12069	465	1	Into	into	IN
12069	465	2	this	this	DT
12069	465	3	stir	stir	NN
12069	465	4	two	two	CD
12069	465	5	tablespoonfuls	tablespoonful	NNS
12069	465	6	of	of	IN
12069	465	7	flour	flour	NN
12069	465	8	and	and	CC
12069	465	9	a	a	DT
12069	465	10	cup	cup	NN
12069	465	11	of	of	IN
12069	465	12	milk	milk	NN
12069	465	13	;	;	:
12069	465	14	a	a	DT
12069	465	15	small	small	JJ
12069	465	16	onion	onion	NN
12069	465	17	minced	mince	VBN
12069	465	18	and	and	CC
12069	465	19	a	a	DT
12069	465	20	dash	dash	NN
12069	465	21	of	of	IN
12069	465	22	pepper	pepper	NN
12069	465	23	.	.	.
12069	466	1	Cook	cook	VB
12069	466	2	until	until	IN
12069	466	3	it	-PRON-	PRP
12069	466	4	is	be	VBZ
12069	466	5	smooth	smooth	JJ
12069	466	6	.	.	.
12069	467	1	Have	have	VBP
12069	467	2	six	six	CD
12069	467	3	slices	slice	NNS
12069	467	4	of	of	IN
12069	467	5	toast	toast	NN
12069	467	6	ready	ready	JJ
12069	467	7	.	.	.
12069	468	1	On	on	IN
12069	468	2	each	each	DT
12069	468	3	,	,	,
12069	468	4	place	place	VB
12069	468	5	two	two	CD
12069	468	6	slices	slice	NNS
12069	468	7	of	of	IN
12069	468	8	the	the	DT
12069	468	9	fried	fried	JJ
12069	468	10	bacon	bacon	NN
12069	468	11	and	and	CC
12069	468	12	on	on	IN
12069	468	13	each	each	DT
12069	468	14	a	a	DT
12069	468	15	slice	slice	NN
12069	468	16	of	of	IN
12069	468	17	raw	raw	JJ
12069	468	18	tomato	tomato	NN
12069	468	19	.	.	.
12069	469	1	Pour	pour	VB
12069	469	2	the	the	DT
12069	469	3	sauce	sauce	NN
12069	469	4	over	over	IN
12069	469	5	the	the	DT
12069	469	6	toast	toast	NNP
12069	469	7	and	and	CC
12069	469	8	bacon	bacon	NNP
12069	469	9	and	and	CC
12069	469	10	tomato	tomato	NNP
12069	469	11	,	,	,
12069	469	12	and	and	CC
12069	469	13	serve	serve	VB
12069	469	14	very	very	RB
12069	469	15	hot	hot	JJ
12069	469	16	.	.	.
12069	470	1	SAUCES	sauce	NNS
12069	470	2	[	[	-LRB-
12069	470	3	Illustration	illustration	NN
12069	470	4	]	]	-RRB-
12069	470	5	Sauce	Sauce	NNP
12069	470	6	for	for	IN
12069	470	7	Canvas	Canvas	NNP
12069	470	8	-	-	HYPH
12069	470	9	back	back	RP
12069	470	10	Duck	Duck	NNP
12069	470	11	Melt	Melt	NNP
12069	470	12	together	together	RB
12069	470	13	in	in	IN
12069	470	14	a	a	DT
12069	470	15	hot	hot	JJ
12069	470	16	soup	soup	NN
12069	470	17	plate	plate	NN
12069	470	18	one	one	CD
12069	470	19	ounce	ounce	NN
12069	470	20	of	of	IN
12069	470	21	butter	butter	NN
12069	470	22	,	,	,
12069	470	23	and	and	CC
12069	470	24	an	an	DT
12069	470	25	equal	equal	JJ
12069	470	26	amount	amount	NN
12069	470	27	of	of	IN
12069	470	28	currant	currant	JJ
12069	470	29	jelly	jelly	NN
12069	470	30	.	.	.
12069	471	1	Add	add	VB
12069	471	2	the	the	DT
12069	471	3	juice	juice	NN
12069	471	4	of	of	IN
12069	471	5	a	a	DT
12069	471	6	lime	lime	NN
12069	471	7	,	,	,
12069	471	8	a	a	DT
12069	471	9	glass	glass	NN
12069	471	10	of	of	IN
12069	471	11	sherry	sherry	NN
12069	471	12	and	and	CC
12069	471	13	a	a	DT
12069	471	14	small	small	JJ
12069	471	15	cupful	cupful	NN
12069	471	16	of	of	IN
12069	471	17	finely	finely	RB
12069	471	18	chopped	chop	VBN
12069	471	19	celery	celery	NN
12069	471	20	.	.	.
12069	472	1	Season	season	NN
12069	472	2	with	with	IN
12069	472	3	salt	salt	NN
12069	472	4	,	,	,
12069	472	5	pepper	pepper	NN
12069	472	6	and	and	CC
12069	472	7	cayenne	cayenne	NN
12069	472	8	.	.	.
12069	473	1	*	*	NFP
12069	473	2	*	*	NFP
12069	473	3	*	*	NFP
12069	473	4	*	*	NFP
12069	473	5	*	*	NFP
12069	473	6	Sauce	sauce	NN
12069	473	7	for	for	IN
12069	473	8	Wild	Wild	NNP
12069	473	9	Fowl	fowl	NN
12069	473	10	Take	take	VB
12069	473	11	one	one	CD
12069	473	12	shallot	shallot	NN
12069	473	13	chopped	chop	VBN
12069	473	14	,	,	,
12069	473	15	salt	salt	NN
12069	473	16	,	,	,
12069	473	17	cayenne	cayenne	NN
12069	473	18	,	,	,
12069	473	19	mace	mace	NN
12069	473	20	,	,	,
12069	473	21	a	a	DT
12069	473	22	glass	glass	NN
12069	473	23	of	of	IN
12069	473	24	port	port	NN
12069	473	25	or	or	CC
12069	473	26	claret	claret	NN
12069	473	27	,	,	,
12069	473	28	one	one	CD
12069	473	29	tablespoonful	tablespoonful	NN
12069	473	30	of	of	IN
12069	473	31	Worcestershire	Worcestershire	NNP
12069	473	32	sauce	sauce	NN
12069	473	33	,	,	,
12069	473	34	one	one	CD
12069	473	35	tablespoonful	tablespoonful	NN
12069	473	36	of	of	IN
12069	473	37	mushroom	mushroom	NN
12069	473	38	catsup	catsup	NN
12069	473	39	,	,	,
12069	473	40	the	the	DT
12069	473	41	rind	rind	NN
12069	473	42	of	of	IN
12069	473	43	one	one	CD
12069	473	44	-	-	HYPH
12069	473	45	half	half	NN
12069	473	46	lime	lime	NN
12069	473	47	and	and	CC
12069	473	48	one	one	CD
12069	473	49	tablespoonful	tablespoonful	NN
12069	473	50	of	of	IN
12069	473	51	lime	lime	NN
12069	473	52	juice	juice	NN
12069	473	53	.	.	.
12069	474	1	Boil	boil	VB
12069	474	2	these	these	DT
12069	474	3	ingredients	ingredient	NNS
12069	474	4	for	for	IN
12069	474	5	five	five	CD
12069	474	6	minutes	minute	NNS
12069	474	7	.	.	.
12069	475	1	Strain	strain	VB
12069	475	2	the	the	DT
12069	475	3	liquor	liquor	NN
12069	475	4	and	and	CC
12069	475	5	add	add	VB
12069	475	6	to	to	IN
12069	475	7	any	any	DT
12069	475	8	gravy	gravy	NN
12069	475	9	.	.	.
12069	476	1	*	*	NFP
12069	476	2	*	*	NFP
12069	476	3	*	*	NFP
12069	476	4	*	*	NFP
12069	476	5	*	*	NFP
12069	476	6	Hollandaise	Hollandaise	NNP
12069	476	7	Sauce	Sauce	NNP
12069	476	8	Heat	Heat	NNP
12069	476	9	a	a	DT
12069	476	10	bowl	bowl	NN
12069	476	11	with	with	IN
12069	476	12	boiling	boiling	NN
12069	476	13	water	water	NN
12069	476	14	,	,	,
12069	476	15	and	and	CC
12069	476	16	wipe	wipe	NN
12069	476	17	dry	dry	JJ
12069	476	18	.	.	.
12069	477	1	In	in	IN
12069	477	2	it	-PRON-	PRP
12069	477	3	beat	beat	VBD
12069	477	4	quarter	quarter	NN
12069	477	5	of	of	IN
12069	477	6	a	a	DT
12069	477	7	cup	cup	NN
12069	477	8	of	of	IN
12069	477	9	butter	butter	NN
12069	477	10	to	to	IN
12069	477	11	a	a	DT
12069	477	12	cream	cream	NN
12069	477	13	.	.	.
12069	478	1	Add	add	VB
12069	478	2	the	the	DT
12069	478	3	yolks	yolk	NNS
12069	478	4	of	of	IN
12069	478	5	two	two	CD
12069	478	6	raw	raw	JJ
12069	478	7	eggs	egg	NNS
12069	478	8	,	,	,
12069	478	9	one	one	CD
12069	478	10	at	at	IN
12069	478	11	a	a	DT
12069	478	12	time	time	NN
12069	478	13	,	,	,
12069	478	14	beating	beat	VBG
12069	478	15	until	until	IN
12069	478	16	smooth	smooth	JJ
12069	478	17	.	.	.
12069	479	1	Then	then	RB
12069	479	2	add	add	VB
12069	479	3	a	a	DT
12069	479	4	tablespoonful	tablespoonful	NN
12069	479	5	of	of	IN
12069	479	6	lemon	lemon	NN
12069	479	7	juice	juice	NN
12069	479	8	,	,	,
12069	479	9	salt	salt	NN
12069	479	10	and	and	CC
12069	479	11	cayenne	cayenne	NN
12069	479	12	,	,	,
12069	479	13	and	and	CC
12069	479	14	beat	beat	VBD
12069	479	15	the	the	DT
12069	479	16	mixture	mixture	NN
12069	479	17	with	with	IN
12069	479	18	a	a	DT
12069	479	19	fork	fork	NN
12069	479	20	or	or	CC
12069	479	21	an	an	DT
12069	479	22	egg	egg	NN
12069	479	23	beater	beater	NN
12069	479	24	,	,	,
12069	479	25	for	for	IN
12069	479	26	five	five	CD
12069	479	27	minutes	minute	NNS
12069	479	28	.	.	.
12069	480	1	Place	place	VB
12069	480	2	the	the	DT
12069	480	3	bowl	bowl	NN
12069	480	4	in	in	IN
12069	480	5	boiling	boil	VBG
12069	480	6	water	water	NN
12069	480	7	.	.	.
12069	481	1	Stir	stir	VB
12069	481	2	into	into	IN
12069	481	3	the	the	DT
12069	481	4	sauce	sauce	NN
12069	481	5	two	two	CD
12069	481	6	tablespoonfuls	tablespoonful	NNS
12069	481	7	of	of	IN
12069	481	8	boiling	boiling	NN
12069	481	9	water	water	NN
12069	481	10	,	,	,
12069	481	11	and	and	CC
12069	481	12	beat	beat	VBD
12069	481	13	until	until	IN
12069	481	14	the	the	DT
12069	481	15	sauce	sauce	NN
12069	481	16	is	be	VBZ
12069	481	17	smooth	smooth	JJ
12069	481	18	and	and	CC
12069	481	19	thick	thick	JJ
12069	481	20	as	as	IN
12069	481	21	mayonnaise	mayonnaise	NN
12069	481	22	.	.	.
12069	482	1	*	*	NFP
12069	482	2	*	*	NFP
12069	482	3	*	*	NFP
12069	482	4	*	*	NFP
12069	482	5	*	*	NFP
12069	482	6	Parsley	Parsley	NNP
12069	482	7	Butter	Butter	NNP
12069	482	8	Beat	Beat	VBD
12069	482	9	three	three	CD
12069	482	10	tablespoonfuls	tablespoonful	NNS
12069	482	11	of	of	IN
12069	482	12	butter	butter	NN
12069	482	13	to	to	IN
12069	482	14	a	a	DT
12069	482	15	cream	cream	NN
12069	482	16	.	.	.
12069	483	1	Add	add	VB
12069	483	2	half	half	PDT
12069	483	3	a	a	DT
12069	483	4	tablespoonful	tablespoonful	JJ
12069	483	5	of	of	IN
12069	483	6	lemon	lemon	NN
12069	483	7	juice	juice	NN
12069	483	8	and	and	CC
12069	483	9	one	one	CD
12069	483	10	of	of	IN
12069	483	11	chopped	chop	VBN
12069	483	12	parsley	parsley	NN
12069	483	13	,	,	,
12069	483	14	half	half	PDT
12069	483	15	a	a	DT
12069	483	16	teaspoonful	teaspoonful	NN
12069	483	17	of	of	IN
12069	483	18	salt	salt	NN
12069	483	19	.	.	.
12069	484	1	Beat	beat	VB
12069	484	2	all	all	DT
12069	484	3	together	together	RB
12069	484	4	several	several	JJ
12069	484	5	minutes	minute	NNS
12069	484	6	,	,	,
12069	484	7	when	when	WRB
12069	484	8	it	-PRON-	PRP
12069	484	9	is	be	VBZ
12069	484	10	ready	ready	JJ
12069	484	11	for	for	IN
12069	484	12	use	use	NN
12069	484	13	.	.	.
12069	485	1	An	an	DT
12069	485	2	excellent	excellent	JJ
12069	485	3	dressing	dressing	NN
12069	485	4	for	for	IN
12069	485	5	fried	fried	JJ
12069	485	6	or	or	CC
12069	485	7	broiled	broil	VBN
12069	485	8	fish	fish	NN
12069	485	9	.	.	.
12069	486	1	*	*	NFP
12069	486	2	*	*	NFP
12069	486	3	*	*	NFP
12069	486	4	*	*	NFP
12069	486	5	*	*	NFP
12069	486	6	Green	green	JJ
12069	486	7	Sauce	sauce	NN
12069	486	8	Mix	mix	NN
12069	486	9	in	in	IN
12069	486	10	a	a	DT
12069	486	11	bowl	bowl	NN
12069	486	12	a	a	DT
12069	486	13	tablespoonful	tablespoonful	JJ
12069	486	14	each	each	DT
12069	486	15	of	of	IN
12069	486	16	finely	finely	RB
12069	486	17	chopped	chop	VBN
12069	486	18	parsley	parsley	NN
12069	486	19	and	and	CC
12069	486	20	onion	onion	NN
12069	486	21	,	,	,
12069	486	22	with	with	IN
12069	486	23	one	one	CD
12069	486	24	tablespoonful	tablespoonful	NN
12069	486	25	of	of	IN
12069	486	26	Tarragon	Tarragon	NNP
12069	486	27	vinegar	vinegar	NN
12069	486	28	and	and	CC
12069	486	29	one	one	CD
12069	486	30	of	of	IN
12069	486	31	cider	cider	NN
12069	486	32	vinegar	vinegar	NN
12069	486	33	.	.	.
12069	487	1	Season	season	NN
12069	487	2	with	with	IN
12069	487	3	salt	salt	NN
12069	487	4	,	,	,
12069	487	5	pepper	pepper	NN
12069	487	6	and	and	CC
12069	487	7	cayenne	cayenne	NN
12069	487	8	.	.	.
12069	488	1	*	*	NFP
12069	488	2	*	*	NFP
12069	488	3	*	*	NFP
12069	488	4	*	*	NFP
12069	488	5	*	*	NFP
12069	488	6	Egg	Egg	NNP
12069	488	7	Sauce	Sauce	NNP
12069	488	8	Beat	beat	VBP
12069	488	9	two	two	CD
12069	488	10	ounces	ounce	NNS
12069	488	11	of	of	IN
12069	488	12	butter	butter	NN
12069	488	13	to	to	IN
12069	488	14	a	a	DT
12069	488	15	froth	froth	NN
12069	488	16	.	.	.
12069	489	1	Mix	mix	VB
12069	489	2	into	into	IN
12069	489	3	it	-PRON-	PRP
12069	489	4	one	one	CD
12069	489	5	tablespoonful	tablespoonful	NN
12069	489	6	of	of	IN
12069	489	7	flour	flour	NN
12069	489	8	and	and	CC
12069	489	9	the	the	DT
12069	489	10	yolk	yolk	NNP
12069	489	11	of	of	IN
12069	489	12	one	one	CD
12069	489	13	egg	egg	NN
12069	489	14	.	.	.
12069	490	1	Pour	pour	VB
12069	490	2	a	a	DT
12069	490	3	cup	cup	NN
12069	490	4	of	of	IN
12069	490	5	hot	hot	JJ
12069	490	6	water	water	NN
12069	490	7	of	of	IN
12069	490	8	this	this	DT
12069	490	9	batter	batter	NN
12069	490	10	,	,	,
12069	490	11	stirring	stir	VBG
12069	490	12	constantly	constantly	RB
12069	490	13	.	.	.
12069	491	1	Heat	heat	NN
12069	491	2	over	over	IN
12069	491	3	the	the	DT
12069	491	4	fire	fire	NN
12069	491	5	until	until	IN
12069	491	6	it	-PRON-	PRP
12069	491	7	is	be	VBZ
12069	491	8	thick	thick	JJ
12069	491	9	and	and	CC
12069	491	10	smooth	smooth	JJ
12069	491	11	,	,	,
12069	491	12	but	but	CC
12069	491	13	be	be	VB
12069	491	14	careful	careful	JJ
12069	491	15	not	not	RB
12069	491	16	to	to	TO
12069	491	17	boil	boil	VB
12069	491	18	.	.	.
12069	492	1	Just	just	RB
12069	492	2	before	before	IN
12069	492	3	serving	serve	VBG
12069	492	4	stir	stir	NN
12069	492	5	in	in	IN
12069	492	6	two	two	CD
12069	492	7	hard	hard	JJ
12069	492	8	boiled	boil	VBN
12069	492	9	eggs	egg	NNS
12069	492	10	finely	finely	RB
12069	492	11	chopped	chop	VBN
12069	492	12	.	.	.
12069	493	1	*	*	NFP
12069	493	2	*	*	NFP
12069	493	3	*	*	NFP
12069	493	4	*	*	NFP
12069	493	5	*	*	NFP
12069	493	6	Celery	Celery	NNP
12069	493	7	Sauce	Sauce	NNP
12069	493	8	Put	put	VBP
12069	493	9	in	in	RP
12069	493	10	a	a	DT
12069	493	11	stewpan	stewpan	NN
12069	493	12	with	with	IN
12069	493	13	salt	salt	NN
12069	493	14	,	,	,
12069	493	15	cayenne	cayenne	NN
12069	493	16	and	and	CC
12069	493	17	a	a	DT
12069	493	18	blade	blade	NN
12069	493	19	of	of	IN
12069	493	20	mace	mace	NN
12069	493	21	,	,	,
12069	493	22	three	three	CD
12069	493	23	grated	grate	VBD
12069	493	24	heads	head	NNS
12069	493	25	of	of	IN
12069	493	26	celery	celery	NN
12069	493	27	.	.	.
12069	494	1	Cover	cover	VB
12069	494	2	with	with	IN
12069	494	3	boiling	boiling	NN
12069	494	4	water	water	NN
12069	494	5	.	.	.
12069	495	1	Boil	Boil	NNP
12069	495	2	ten	ten	CD
12069	495	3	minutes	minute	NNS
12069	495	4	and	and	CC
12069	495	5	drain	drain	VBP
12069	495	6	.	.	.
12069	496	1	Return	return	VB
12069	496	2	to	to	IN
12069	496	3	the	the	DT
12069	496	4	fire	fire	NN
12069	496	5	with	with	IN
12069	496	6	enough	enough	JJ
12069	496	7	veal	veal	NN
12069	496	8	stock	stock	NN
12069	496	9	to	to	TO
12069	496	10	cover	cover	VB
12069	496	11	the	the	DT
12069	496	12	celery	celery	NN
12069	496	13	and	and	CC
12069	496	14	stew	stew	VB
12069	496	15	half	half	PDT
12069	496	16	an	an	DT
12069	496	17	hour	hour	NN
12069	496	18	.	.	.
12069	497	1	Then	then	RB
12069	497	2	add	add	VB
12069	497	3	two	two	CD
12069	497	4	ounces	ounce	NNS
12069	497	5	of	of	IN
12069	497	6	butter	butter	NN
12069	497	7	rolled	roll	VBN
12069	497	8	in	in	IN
12069	497	9	flour	flour	NN
12069	497	10	,	,	,
12069	497	11	and	and	CC
12069	497	12	half	half	PDT
12069	497	13	a	a	DT
12069	497	14	cup	cup	NN
12069	497	15	of	of	IN
12069	497	16	cream	cream	NN
12069	497	17	.	.	.
12069	498	1	Shake	shake	VB
12069	498	2	over	over	IN
12069	498	3	the	the	DT
12069	498	4	fire	fire	NN
12069	498	5	a	a	DT
12069	498	6	minute	minute	NN
12069	498	7	or	or	CC
12069	498	8	two	two	CD
12069	498	9	and	and	CC
12069	498	10	serve	serve	VB
12069	498	11	at	at	IN
12069	498	12	once	once	RB
12069	498	13	.	.	.
12069	499	1	*	*	NFP
12069	499	2	*	*	NFP
12069	499	3	*	*	NFP
12069	499	4	*	*	NFP
12069	499	5	*	*	NFP
12069	499	6	Devil	Devil	NNP
12069	499	7	for	for	IN
12069	499	8	Boiled	Boiled	NNP
12069	499	9	Ham	Ham	NNP
12069	499	10	or	or	CC
12069	499	11	Fowl	Fowl	NNP
12069	499	12	Put	Put	VBN
12069	499	13	in	in	IN
12069	499	14	a	a	DT
12069	499	15	saucepan	saucepan	NN
12069	499	16	half	half	PDT
12069	499	17	a	a	DT
12069	499	18	teacupful	teacupful	JJ
12069	499	19	of	of	IN
12069	499	20	soup	soup	NN
12069	499	21	stock	stock	NN
12069	499	22	,	,	,
12069	499	23	three	three	CD
12069	499	24	ounces	ounce	NNS
12069	499	25	of	of	IN
12069	499	26	butter	butter	NN
12069	499	27	,	,	,
12069	499	28	one	one	CD
12069	499	29	teaspoonful	teaspoonful	NN
12069	499	30	of	of	IN
12069	499	31	salt	salt	NN
12069	499	32	,	,	,
12069	499	33	one	one	CD
12069	499	34	teaspoonful	teaspoonful	NN
12069	499	35	of	of	IN
12069	499	36	made	make	VBN
12069	499	37	mustard	mustard	NN
12069	499	38	,	,	,
12069	499	39	two	two	CD
12069	499	40	teaspoonfuls	teaspoonful	NNS
12069	499	41	of	of	IN
12069	499	42	French	french	JJ
12069	499	43	mustard	mustard	NN
12069	499	44	,	,	,
12069	499	45	two	two	CD
12069	499	46	cloves	clove	NNS
12069	499	47	of	of	IN
12069	499	48	garlic	garlic	NN
12069	499	49	chopped	chop	VBD
12069	499	50	fine	fine	JJ
12069	499	51	,	,	,
12069	499	52	one	one	CD
12069	499	53	onion	onion	NN
12069	499	54	chopped	chop	VBD
12069	499	55	,	,	,
12069	499	56	two	two	CD
12069	499	57	green	green	JJ
12069	499	58	peppers	pepper	NNS
12069	499	59	and	and	CC
12069	499	60	one	one	CD
12069	499	61	pickeled	pickele	VBN
12069	499	62	gherkin	gherkin	NN
12069	499	63	chopped	chop	VBD
12069	499	64	,	,	,
12069	499	65	one	one	CD
12069	499	66	tomato	tomato	NN
12069	499	67	peeled	peel	VBD
12069	499	68	and	and	CC
12069	499	69	cut	cut	VBN
12069	499	70	up	up	RP
12069	499	71	,	,	,
12069	499	72	the	the	DT
12069	499	73	juice	juice	NN
12069	499	74	of	of	IN
12069	499	75	half	half	PDT
12069	499	76	a	a	DT
12069	499	77	lime	lime	NN
12069	499	78	and	and	CC
12069	499	79	half	half	PDT
12069	499	80	a	a	DT
12069	499	81	lime	lime	NN
12069	499	82	cut	cut	NN
12069	499	83	in	in	IN
12069	499	84	thin	thin	JJ
12069	499	85	slices	slice	NNS
12069	499	86	.	.	.
12069	500	1	Simmer	simmer	NN
12069	500	2	for	for	IN
12069	500	3	one	one	CD
12069	500	4	hour	hour	NN
12069	500	5	,	,	,
12069	500	6	then	then	RB
12069	500	7	add	add	VB
12069	500	8	the	the	DT
12069	500	9	following	follow	VBG
12069	500	10	:	:	:
12069	500	11	One	one	CD
12069	500	12	tablespoonful	tablespoonful	NN
12069	500	13	of	of	IN
12069	500	14	Worcestershire	Worcestershire	NNP
12069	500	15	sauce	sauce	NN
12069	500	16	,	,	,
12069	500	17	one	one	CD
12069	500	18	of	of	IN
12069	500	19	Imperial	imperial	JJ
12069	500	20	sauce	sauce	NN
12069	500	21	,	,	,
12069	500	22	one	one	CD
12069	500	23	of	of	IN
12069	500	24	Tarragon	Tarragon	NNP
12069	500	25	vinegar	vinegar	NN
12069	500	26	,	,	,
12069	500	27	two	two	CD
12069	500	28	of	of	IN
12069	500	29	Bon	Bon	NNP
12069	500	30	Gout	Gout	NNP
12069	500	31	sauce	sauce	NN
12069	500	32	,	,	,
12069	500	33	two	two	CD
12069	500	34	of	of	IN
12069	500	35	mushroom	mushroom	NN
12069	500	36	catsup	catsup	NN
12069	500	37	,	,	,
12069	500	38	two	two	CD
12069	500	39	of	of	IN
12069	500	40	walnut	walnut	NNP
12069	500	41	catsup	catsup	NNP
12069	500	42	and	and	CC
12069	500	43	two	two	CD
12069	500	44	tablespoonfuls	tablespoonful	NNS
12069	500	45	of	of	IN
12069	500	46	chutney	chutney	NN
12069	500	47	,	,	,
12069	500	48	add	add	VB
12069	500	49	half	half	PDT
12069	500	50	a	a	DT
12069	500	51	pint	pint	NN
12069	500	52	of	of	IN
12069	500	53	sherry	sherry	NN
12069	500	54	and	and	CC
12069	500	55	simmer	simmer	NN
12069	500	56	for	for	IN
12069	500	57	fifteen	fifteen	CD
12069	500	58	minutes	minute	NNS
12069	500	59	.	.	.
12069	501	1	This	this	DT
12069	501	2	will	will	MD
12069	501	3	keep	keep	VB
12069	501	4	several	several	JJ
12069	501	5	months	month	NNS
12069	501	6	.	.	.
12069	502	1	*	*	NFP
12069	502	2	*	*	NFP
12069	502	3	*	*	NFP
12069	502	4	*	*	NFP
12069	502	5	*	*	NFP
12069	502	6	Onion	onion	NN
12069	502	7	Sauce	sauce	NN
12069	502	8	Boil	Boil	NNP
12069	502	9	three	three	CD
12069	502	10	good	good	JJ
12069	502	11	sized	sized	JJ
12069	502	12	onions	onion	NNS
12069	502	13	,	,	,
12069	502	14	one	one	CD
12069	502	15	hour	hour	NN
12069	502	16	.	.	.
12069	503	1	Drain	drain	VB
12069	503	2	and	and	CC
12069	503	3	put	put	VBD
12069	503	4	in	in	RP
12069	503	5	a	a	DT
12069	503	6	stewpan	stewpan	NN
12069	503	7	with	with	IN
12069	503	8	one	one	CD
12069	503	9	-	-	HYPH
12069	503	10	half	half	NN
12069	503	11	pint	pint	NN
12069	503	12	of	of	IN
12069	503	13	milk	milk	NN
12069	503	14	and	and	CC
12069	503	15	one	one	CD
12069	503	16	teaspoonful	teaspoonful	NN
12069	503	17	of	of	IN
12069	503	18	salt	salt	NN
12069	503	19	.	.	.
12069	504	1	Simmer	simmer	NN
12069	504	2	for	for	IN
12069	504	3	fifteen	fifteen	CD
12069	504	4	minutes	minute	NNS
12069	504	5	,	,	,
12069	504	6	then	then	RB
12069	504	7	rub	rub	VB
12069	504	8	through	through	RP
12069	504	9	a	a	DT
12069	504	10	sieve	sieve	NN
12069	504	11	and	and	CC
12069	504	12	put	put	VBD
12069	504	13	back	back	RB
12069	504	14	in	in	IN
12069	504	15	the	the	DT
12069	504	16	pan	pan	NN
12069	504	17	with	with	IN
12069	504	18	one	one	CD
12069	504	19	-	-	HYPH
12069	504	20	half	half	NN
12069	504	21	pint	pint	NN
12069	504	22	of	of	IN
12069	504	23	cream	cream	NN
12069	504	24	and	and	CC
12069	504	25	one	one	CD
12069	504	26	ounce	ounce	NN
12069	504	27	of	of	IN
12069	504	28	butter	butter	NN
12069	504	29	.	.	.
12069	505	1	Simmer	simmer	JJ
12069	505	2	ten	ten	CD
12069	505	3	minutes	minute	NNS
12069	505	4	and	and	CC
12069	505	5	serve	serve	VBP
12069	505	6	very	very	RB
12069	505	7	hot	hot	JJ
12069	505	8	.	.	.
12069	506	1	*	*	NFP
12069	506	2	*	*	NFP
12069	506	3	*	*	NFP
12069	506	4	*	*	NFP
12069	506	5	*	*	NFP
12069	506	6	Garlic	Garlic	NNP
12069	506	7	Sauce	Sauce	NNP
12069	506	8	Rub	Rub	NNP
12069	506	9	together	together	RB
12069	506	10	in	in	IN
12069	506	11	a	a	DT
12069	506	12	mortar	mortar	NN
12069	506	13	until	until	IN
12069	506	14	smooth	smooth	JJ
12069	506	15	,	,	,
12069	506	16	two	two	CD
12069	506	17	ounces	ounce	NNS
12069	506	18	of	of	IN
12069	506	19	butter	butter	NN
12069	506	20	,	,	,
12069	506	21	two	two	CD
12069	506	22	cloves	clove	NNS
12069	506	23	of	of	IN
12069	506	24	garlic	garlic	NN
12069	506	25	and	and	CC
12069	506	26	one	one	CD
12069	506	27	teaspoonful	teaspoonful	NN
12069	506	28	of	of	IN
12069	506	29	salt	salt	NN
12069	506	30	.	.	.
12069	507	1	Add	add	VB
12069	507	2	a	a	DT
12069	507	3	tablespoonful	tablespoonful	NN
12069	507	4	of	of	IN
12069	507	5	lime	lime	NN
12069	507	6	juice	juice	NN
12069	507	7	and	and	CC
12069	507	8	one	one	CD
12069	507	9	-	-	HYPH
12069	507	10	half	half	NN
12069	507	11	a	a	DT
12069	507	12	pint	pint	NN
12069	507	13	of	of	IN
12069	507	14	melted	melted	JJ
12069	507	15	butter	butter	NN
12069	507	16	.	.	.
12069	508	1	Beat	beat	NN
12069	508	2	until	until	IN
12069	508	3	light	light	NN
12069	508	4	and	and	CC
12069	508	5	smooth	smooth	JJ
12069	508	6	,	,	,
12069	508	7	when	when	WRB
12069	508	8	it	-PRON-	PRP
12069	508	9	is	be	VBZ
12069	508	10	ready	ready	JJ
12069	508	11	to	to	TO
12069	508	12	serve	serve	VB
12069	508	13	.	.	.
12069	509	1	*	*	NFP
12069	509	2	*	*	NFP
12069	509	3	*	*	NFP
12069	509	4	*	*	NFP
12069	509	5	*	*	NFP
12069	509	6	Melted	Melted	NNP
12069	509	7	Butter	Butter	NNP
12069	509	8	Take	take	VB
12069	509	9	one	one	CD
12069	509	10	pint	pint	NN
12069	509	11	of	of	IN
12069	509	12	milk	milk	NN
12069	509	13	and	and	CC
12069	509	14	one	one	CD
12069	509	15	teaspoonful	teaspoonful	NN
12069	509	16	of	of	IN
12069	509	17	salt	salt	NN
12069	509	18	;	;	:
12069	509	19	when	when	WRB
12069	509	20	it	-PRON-	PRP
12069	509	21	boils	boil	VBZ
12069	509	22	stir	stir	VB
12069	509	23	into	into	IN
12069	509	24	it	-PRON-	PRP
12069	509	25	three	three	CD
12069	509	26	ounces	ounce	NNS
12069	509	27	of	of	IN
12069	509	28	butter	butter	NN
12069	509	29	,	,	,
12069	509	30	a	a	DT
12069	509	31	little	little	JJ
12069	509	32	cayenne	cayenne	NN
12069	509	33	and	and	CC
12069	509	34	two	two	CD
12069	509	35	tablespoonfuls	tablespoonful	NNS
12069	509	36	of	of	IN
12069	509	37	flour	flour	NN
12069	509	38	rubbed	rub	VBN
12069	509	39	into	into	IN
12069	509	40	it	-PRON-	PRP
12069	509	41	.	.	.
12069	510	1	Let	let	VB
12069	510	2	it	-PRON-	PRP
12069	510	3	boil	boil	VB
12069	510	4	one	one	CD
12069	510	5	minute	minute	NN
12069	510	6	and	and	CC
12069	510	7	serve	serve	VB
12069	510	8	at	at	IN
12069	510	9	once	once	RB
12069	510	10	.	.	.
12069	511	1	*	*	NFP
12069	511	2	*	*	NFP
12069	511	3	*	*	NFP
12069	511	4	*	*	NFP
12069	511	5	*	*	NFP
12069	511	6	Salad	salad	NN
12069	511	7	Dressing	dressing	NN
12069	511	8	Without	without	IN
12069	511	9	Oil	oil	NN
12069	511	10	Put	put	NN
12069	511	11	in	in	IN
12069	511	12	a	a	DT
12069	511	13	double	double	JJ
12069	511	14	saucepan	saucepan	NN
12069	511	15	the	the	DT
12069	511	16	yolks	yolk	NNS
12069	511	17	of	of	IN
12069	511	18	three	three	CD
12069	511	19	eggs	egg	NNS
12069	511	20	,	,	,
12069	511	21	one	one	CD
12069	511	22	teaspoonful	teaspoonful	NN
12069	511	23	of	of	IN
12069	511	24	salt	salt	NN
12069	511	25	,	,	,
12069	511	26	pepper	pepper	NN
12069	511	27	,	,	,
12069	511	28	cayenne	cayenne	NN
12069	511	29	,	,	,
12069	511	30	and	and	CC
12069	511	31	one	one	CD
12069	511	32	tablespoonful	tablespoonful	NN
12069	511	33	of	of	IN
12069	511	34	dry	dry	JJ
12069	511	35	mustard	mustard	NN
12069	511	36	.	.	.
12069	512	1	Mix	mix	VB
12069	512	2	well	well	RB
12069	512	3	and	and	CC
12069	512	4	sift	sift	VB
12069	512	5	in	in	IN
12069	512	6	two	two	CD
12069	512	7	tablespoonfuls	tablespoonful	NNS
12069	512	8	of	of	IN
12069	512	9	flour	flour	NN
12069	512	10	.	.	.
12069	513	1	Add	add	VB
12069	513	2	three	three	CD
12069	513	3	tablespoonfuls	tablespoonful	NNS
12069	513	4	of	of	IN
12069	513	5	vinegar	vinegar	NN
12069	513	6	and	and	CC
12069	513	7	four	four	CD
12069	513	8	of	of	IN
12069	513	9	water	water	NN
12069	513	10	.	.	.
12069	514	1	Stir	stir	VB
12069	514	2	until	until	IN
12069	514	3	quite	quite	RB
12069	514	4	smooth	smooth	JJ
12069	514	5	.	.	.
12069	515	1	Place	place	NN
12069	515	2	over	over	IN
12069	515	3	the	the	DT
12069	515	4	fire	fire	NN
12069	515	5	,	,	,
12069	515	6	stirring	stir	VBG
12069	515	7	continually	continually	RB
12069	515	8	one	one	CD
12069	515	9	way	way	NN
12069	515	10	.	.	.
12069	516	1	As	as	RB
12069	516	2	soon	soon	RB
12069	516	3	as	as	IN
12069	516	4	it	-PRON-	PRP
12069	516	5	thickens	thicken	VBZ
12069	516	6	remove	remove	VBP
12069	516	7	from	from	IN
12069	516	8	the	the	DT
12069	516	9	fire	fire	NN
12069	516	10	and	and	CC
12069	516	11	beat	beat	VBD
12069	516	12	in	in	IN
12069	516	13	three	three	CD
12069	516	14	ounces	ounce	NNS
12069	516	15	of	of	IN
12069	516	16	butter	butter	NN
12069	516	17	.	.	.
12069	517	1	Use	use	VB
12069	517	2	when	when	WRB
12069	517	3	cool	cool	JJ
12069	517	4	.	.	.
12069	518	1	VEGETABLES	VEGETABLES	NNP
12069	518	2	[	[	-LRB-
12069	518	3	Illustration	illustration	NN
12069	518	4	]	]	-RRB-
12069	518	5	Asparagus	Asparagus	NNP
12069	518	6	aux	aux	NN
12069	518	7	Milanaise	Milanaise	NNP
12069	518	8	Boil	Boil	NNP
12069	518	9	large	large	JJ
12069	518	10	choice	choice	NN
12069	518	11	asparagus	asparagus	NN
12069	518	12	until	until	IN
12069	518	13	tender	tender	NN
12069	518	14	.	.	.
12069	519	1	Put	put	VB
12069	519	2	a	a	DT
12069	519	3	layer	layer	NN
12069	519	4	of	of	IN
12069	519	5	stalks	stalk	NNS
12069	519	6	upon	upon	IN
12069	519	7	the	the	DT
12069	519	8	dish	dish	NN
12069	519	9	on	on	IN
12069	519	10	which	which	WDT
12069	519	11	they	-PRON-	PRP
12069	519	12	are	be	VBP
12069	519	13	to	to	TO
12069	519	14	be	be	VB
12069	519	15	served	serve	VBN
12069	519	16	.	.	.
12069	520	1	Sprinkle	sprinkle	VB
12069	520	2	with	with	IN
12069	520	3	salt	salt	NN
12069	520	4	,	,	,
12069	520	5	pepper	pepper	NN
12069	520	6	,	,	,
12069	520	7	cayenne	cayenne	NN
12069	520	8	,	,	,
12069	520	9	and	and	CC
12069	520	10	a	a	DT
12069	520	11	little	little	JJ
12069	520	12	grated	grate	VBN
12069	520	13	Parmesan	Parmesan	NNP
12069	520	14	cheese	cheese	NN
12069	520	15	.	.	.
12069	521	1	Make	make	VB
12069	521	2	three	three	CD
12069	521	3	layers	layer	NNS
12069	521	4	of	of	IN
12069	521	5	this	this	DT
12069	521	6	and	and	CC
12069	521	7	pour	pour	VB
12069	521	8	over	over	IN
12069	521	9	all	all	PDT
12069	521	10	a	a	DT
12069	521	11	little	little	JJ
12069	521	12	melted	melted	JJ
12069	521	13	butter	butter	NN
12069	521	14	.	.	.
12069	522	1	Break	break	VB
12069	522	2	on	on	IN
12069	522	3	top	top	NN
12069	522	4	a	a	DT
12069	522	5	fresh	fresh	JJ
12069	522	6	egg	egg	NN
12069	522	7	for	for	IN
12069	522	8	each	each	DT
12069	522	9	person	person	NN
12069	522	10	,	,	,
12069	522	11	and	and	CC
12069	522	12	put	put	VBD
12069	522	13	in	in	IN
12069	522	14	the	the	DT
12069	522	15	oven	oven	NN
12069	522	16	until	until	IN
12069	522	17	set	set	NN
12069	522	18	.	.	.
12069	523	1	Serve	serve	VB
12069	523	2	very	very	RB
12069	523	3	hot	hot	JJ
12069	523	4	.	.	.
12069	524	1	To	to	TO
12069	524	2	be	be	VB
12069	524	3	served	serve	VBN
12069	524	4	individually	individually	RB
12069	524	5	,	,	,
12069	524	6	six	six	CD
12069	524	7	stalks	stalk	NNS
12069	524	8	may	may	MD
12069	524	9	be	be	VB
12069	524	10	placed	place	VBN
12069	524	11	on	on	IN
12069	524	12	each	each	DT
12069	524	13	dish	dish	NN
12069	524	14	,	,	,
12069	524	15	covered	cover	VBN
12069	524	16	with	with	IN
12069	524	17	cheese	cheese	NN
12069	524	18	,	,	,
12069	524	19	and	and	CC
12069	524	20	an	an	DT
12069	524	21	egg	egg	NN
12069	524	22	broken	break	VBN
12069	524	23	over	over	IN
12069	524	24	them	-PRON-	PRP
12069	524	25	.	.	.
12069	525	1	Serve	serve	VB
12069	525	2	after	after	IN
12069	525	3	placing	place	VBG
12069	525	4	in	in	IN
12069	525	5	the	the	DT
12069	525	6	oven	oven	NN
12069	525	7	a	a	DT
12069	525	8	few	few	JJ
12069	525	9	moments	moment	NNS
12069	525	10	.	.	.
12069	526	1	*	*	NFP
12069	526	2	*	*	NFP
12069	526	3	*	*	NFP
12069	526	4	*	*	NFP
12069	526	5	*	*	NFP
12069	526	6	Corn	corn	NN
12069	526	7	au	au	NN
12069	526	8	Gratin	Gratin	NNP
12069	526	9	Score	Score	NNP
12069	526	10	down	down	RB
12069	526	11	twelve	twelve	CD
12069	526	12	ears	ear	NNS
12069	526	13	of	of	IN
12069	526	14	boiled	boil	VBN
12069	526	15	corn	corn	NN
12069	526	16	,	,	,
12069	526	17	and	and	CC
12069	526	18	with	with	IN
12069	526	19	the	the	DT
12069	526	20	back	back	NN
12069	526	21	of	of	IN
12069	526	22	a	a	DT
12069	526	23	knife	knife	NN
12069	526	24	press	press	NN
12069	526	25	out	out	RP
12069	526	26	the	the	DT
12069	526	27	kernels	kernel	NNS
12069	526	28	.	.	.
12069	527	1	Put	put	VB
12069	527	2	them	-PRON-	PRP
12069	527	3	into	into	IN
12069	527	4	a	a	DT
12069	527	5	baking	baking	NN
12069	527	6	dish	dish	NN
12069	527	7	with	with	IN
12069	527	8	a	a	DT
12069	527	9	large	large	JJ
12069	527	10	piece	piece	NN
12069	527	11	of	of	IN
12069	527	12	butter	butter	NN
12069	527	13	,	,	,
12069	527	14	salt	salt	NN
12069	527	15	,	,	,
12069	527	16	pepper	pepper	NN
12069	527	17	,	,	,
12069	527	18	a	a	DT
12069	527	19	finely	finely	RB
12069	527	20	chopped	chop	VBN
12069	527	21	green	green	JJ
12069	527	22	pepper	pepper	NN
12069	527	23	and	and	CC
12069	527	24	a	a	DT
12069	527	25	tablespoonful	tablespoonful	NN
12069	527	26	of	of	IN
12069	527	27	grated	grate	VBN
12069	527	28	Parmesan	Parmesan	NNP
12069	527	29	or	or	CC
12069	527	30	Gruyere	Gruyere	NNP
12069	527	31	cheese	cheese	NN
12069	527	32	.	.	.
12069	528	1	Place	place	NN
12069	528	2	in	in	IN
12069	528	3	a	a	DT
12069	528	4	hot	hot	JJ
12069	528	5	oven	oven	NN
12069	528	6	until	until	IN
12069	528	7	just	just	RB
12069	528	8	browned	brown	VBN
12069	528	9	and	and	CC
12069	528	10	serve	serve	VB
12069	528	11	immediately	immediately	RB
12069	528	12	.	.	.
12069	529	1	*	*	NFP
12069	529	2	*	*	NFP
12069	529	3	*	*	NFP
12069	529	4	*	*	NFP
12069	529	5	*	*	NFP
12069	529	6	Chonfleur	Chonfleur	NNP
12069	529	7	au	au	FW
12069	529	8	Gratin	Gratin	NNP
12069	529	9	Boil	Boil	NNP
12069	529	10	a	a	DT
12069	529	11	large	large	JJ
12069	529	12	cauliflower	cauliflower	NN
12069	529	13	twenty	twenty	CD
12069	529	14	minutes	minute	NNS
12069	529	15	in	in	IN
12069	529	16	salted	salted	JJ
12069	529	17	water	water	NN
12069	529	18	.	.	.
12069	530	1	When	when	WRB
12069	530	2	tender	tender	NN
12069	530	3	drain	drain	NN
12069	530	4	and	and	CC
12069	530	5	put	put	VBD
12069	530	6	on	on	IN
12069	530	7	the	the	DT
12069	530	8	dish	dish	NN
12069	530	9	on	on	IN
12069	530	10	which	which	WDT
12069	530	11	it	-PRON-	PRP
12069	530	12	is	be	VBZ
12069	530	13	to	to	TO
12069	530	14	be	be	VB
12069	530	15	served	serve	VBN
12069	530	16	.	.	.
12069	531	1	Make	make	VB
12069	531	2	a	a	DT
12069	531	3	sauce	sauce	NN
12069	531	4	of	of	IN
12069	531	5	two	two	CD
12069	531	6	ounces	ounce	NNS
12069	531	7	of	of	IN
12069	531	8	butter	butter	NN
12069	531	9	,	,	,
12069	531	10	one	one	CD
12069	531	11	ounce	ounce	NN
12069	531	12	of	of	IN
12069	531	13	flour	flour	NN
12069	531	14	and	and	CC
12069	531	15	half	half	PDT
12069	531	16	a	a	DT
12069	531	17	pint	pint	NN
12069	531	18	of	of	IN
12069	531	19	milk	milk	NN
12069	531	20	,	,	,
12069	531	21	one	one	CD
12069	531	22	ounce	ounce	NN
12069	531	23	of	of	IN
12069	531	24	grated	grate	VBN
12069	531	25	Parmesan	Parmesan	NNP
12069	531	26	cheese	cheese	NN
12069	531	27	,	,	,
12069	531	28	salt	salt	NN
12069	531	29	and	and	CC
12069	531	30	cayenne	cayenne	NN
12069	531	31	.	.	.
12069	532	1	Mix	mix	VB
12069	532	2	this	this	DT
12069	532	3	well	well	RB
12069	532	4	,	,	,
12069	532	5	putting	put	VBG
12069	532	6	in	in	RP
12069	532	7	the	the	DT
12069	532	8	cheese	cheese	NN
12069	532	9	last	last	RB
12069	532	10	.	.	.
12069	533	1	Pour	pour	VB
12069	533	2	it	-PRON-	PRP
12069	533	3	over	over	IN
12069	533	4	the	the	DT
12069	533	5	cauliflower	cauliflower	NN
12069	533	6	and	and	CC
12069	533	7	sprinkle	sprinkle	VB
12069	533	8	more	more	JJR
12069	533	9	cheese	cheese	NN
12069	533	10	over	over	IN
12069	533	11	the	the	DT
12069	533	12	top	top	NN
12069	533	13	.	.	.
12069	534	1	Set	Set	VBN
12069	534	2	in	in	IN
12069	534	3	a	a	DT
12069	534	4	hot	hot	JJ
12069	534	5	oven	oven	NN
12069	534	6	until	until	IN
12069	534	7	browned	brown	VBN
12069	534	8	and	and	CC
12069	534	9	serve	serve	VB
12069	534	10	at	at	IN
12069	534	11	once	once	RB
12069	534	12	.	.	.
12069	535	1	*	*	NFP
12069	535	2	*	*	NFP
12069	535	3	*	*	NFP
12069	535	4	*	*	NFP
12069	535	5	*	*	NFP
12069	535	6	Okra	okra	NN
12069	535	7	Cut	Cut	NNP
12069	535	8	the	the	DT
12069	535	9	stems	stem	NNS
12069	535	10	off	off	IN
12069	535	11	of	of	IN
12069	535	12	young	young	JJ
12069	535	13	okra	okra	NN
12069	535	14	pods	pod	NNS
12069	535	15	and	and	CC
12069	535	16	boil	boil	NN
12069	535	17	in	in	IN
12069	535	18	water	water	NN
12069	535	19	until	until	IN
12069	535	20	the	the	DT
12069	535	21	seeds	seed	NNS
12069	535	22	turn	turn	VBP
12069	535	23	red	red	JJ
12069	535	24	,	,	,
12069	535	25	which	which	WDT
12069	535	26	should	should	MD
12069	535	27	be	be	VB
12069	535	28	in	in	IN
12069	535	29	half	half	PDT
12069	535	30	an	an	DT
12069	535	31	hour	hour	NN
12069	535	32	.	.	.
12069	536	1	Drain	drain	NN
12069	536	2	and	and	CC
12069	536	3	toss	toss	NN
12069	536	4	in	in	IN
12069	536	5	a	a	DT
12069	536	6	pan	pan	NN
12069	536	7	with	with	IN
12069	536	8	butter	butter	NN
12069	536	9	,	,	,
12069	536	10	salt	salt	NN
12069	536	11	,	,	,
12069	536	12	pepper	pepper	NN
12069	536	13	and	and	CC
12069	536	14	cayenne	cayenne	NN
12069	536	15	.	.	.
12069	537	1	*	*	NFP
12069	537	2	*	*	NFP
12069	537	3	*	*	NFP
12069	537	4	*	*	NFP
12069	537	5	*	*	NFP
12069	537	6	Potato	Potato	NNP
12069	537	7	Cream	Cream	NNP
12069	537	8	Boil	Boil	NNP
12069	537	9	six	six	CD
12069	537	10	medium	medium	NN
12069	537	11	-	-	HYPH
12069	537	12	sized	sized	JJ
12069	537	13	,	,	,
12069	537	14	mealy	mealy	JJ
12069	537	15	potatoes	potato	NNS
12069	537	16	and	and	CC
12069	537	17	when	when	WRB
12069	537	18	soft	soft	JJ
12069	537	19	press	press	VBP
12069	537	20	them	-PRON-	PRP
12069	537	21	through	through	IN
12069	537	22	a	a	DT
12069	537	23	sieve	sieve	NN
12069	537	24	until	until	IN
12069	537	25	light	light	NN
12069	537	26	and	and	CC
12069	537	27	floury	floury	NN
12069	537	28	.	.	.
12069	538	1	Then	then	RB
12069	538	2	beat	beat	VB
12069	538	3	into	into	IN
12069	538	4	them	-PRON-	PRP
12069	538	5	the	the	DT
12069	538	6	raw	raw	JJ
12069	538	7	yolks	yolk	NNS
12069	538	8	of	of	IN
12069	538	9	six	six	CD
12069	538	10	eggs	egg	NNS
12069	538	11	and	and	CC
12069	538	12	a	a	DT
12069	538	13	little	little	JJ
12069	538	14	milk	milk	NN
12069	538	15	and	and	CC
12069	538	16	butter	butter	NN
12069	538	17	.	.	.
12069	539	1	Season	season	NN
12069	539	2	with	with	IN
12069	539	3	salt	salt	NN
12069	539	4	and	and	CC
12069	539	5	pepper	pepper	NN
12069	539	6	and	and	CC
12069	539	7	sprinkle	sprinkle	VB
12069	539	8	with	with	IN
12069	539	9	finely	finely	RB
12069	539	10	chopped	chop	VBN
12069	539	11	chevril	chevril	NN
12069	539	12	and	and	CC
12069	539	13	thyme	thyme	NNS
12069	539	14	,	,	,
12069	539	15	and	and	CC
12069	539	16	fine	fine	JJ
12069	539	17	dice	dice	NN
12069	539	18	of	of	IN
12069	539	19	fried	fried	JJ
12069	539	20	bread	bread	NN
12069	539	21	before	before	IN
12069	539	22	serving	serve	VBG
12069	539	23	.	.	.
12069	540	1	*	*	NFP
12069	540	2	*	*	NFP
12069	540	3	*	*	NFP
12069	540	4	*	*	NFP
12069	540	5	*	*	NFP
12069	540	6	Sweet	Sweet	NNP
12069	540	7	Potatoes	potato	NNS
12069	540	8	Take	take	VBP
12069	540	9	six	six	CD
12069	540	10	good	good	JJ
12069	540	11	sized	sized	JJ
12069	540	12	sweet	sweet	JJ
12069	540	13	potatoes	potato	NNS
12069	540	14	and	and	CC
12069	540	15	boil	boil	VB
12069	540	16	until	until	IN
12069	540	17	nearly	nearly	RB
12069	540	18	done	do	VBN
12069	540	19	.	.	.
12069	541	1	Then	then	RB
12069	541	2	peel	peel	VB
12069	541	3	them	-PRON-	PRP
12069	541	4	and	and	CC
12069	541	5	roll	roll	VB
12069	541	6	in	in	RP
12069	541	7	melted	melted	JJ
12069	541	8	butter	butter	NN
12069	541	9	,	,	,
12069	541	10	lay	lie	VBD
12069	541	11	in	in	IN
12069	541	12	a	a	DT
12069	541	13	buttered	butter	VBN
12069	541	14	baking	baking	NN
12069	541	15	pan	pan	NN
12069	541	16	.	.	.
12069	542	1	Sprinkle	sprinkle	VB
12069	542	2	with	with	IN
12069	542	3	brown	brown	JJ
12069	542	4	sugar	sugar	NN
12069	542	5	and	and	CC
12069	542	6	bake	bake	VB
12069	542	7	until	until	IN
12069	542	8	done	do	VBN
12069	542	9	.	.	.
12069	543	1	*	*	NFP
12069	543	2	*	*	NFP
12069	543	3	*	*	NFP
12069	543	4	*	*	NFP
12069	543	5	*	*	NFP
12069	543	6	Chili	Chili	NNP
12069	543	7	Beans	Beans	NNPS
12069	543	8	Take	take	VBP
12069	543	9	four	four	CD
12069	543	10	cups	cup	NNS
12069	543	11	of	of	IN
12069	543	12	red	red	JJ
12069	543	13	beans	bean	NNS
12069	543	14	,	,	,
12069	543	15	one	one	CD
12069	543	16	onion	onion	NN
12069	543	17	,	,	,
12069	543	18	four	four	CD
12069	543	19	cloves	clove	NNS
12069	543	20	of	of	IN
12069	543	21	garlic	garlic	NN
12069	543	22	,	,	,
12069	543	23	cover	cover	VBP
12069	543	24	with	with	IN
12069	543	25	water	water	NN
12069	543	26	and	and	CC
12069	543	27	cook	cook	VB
12069	543	28	all	all	DT
12069	543	29	day	day	NN
12069	543	30	in	in	IN
12069	543	31	a	a	DT
12069	543	32	covered	cover	VBN
12069	543	33	saucepan	saucepan	NN
12069	543	34	.	.	.
12069	544	1	Add	add	VB
12069	544	2	a	a	DT
12069	544	3	little	little	JJ
12069	544	4	water	water	NN
12069	544	5	from	from	IN
12069	544	6	time	time	NN
12069	544	7	to	to	IN
12069	544	8	time	time	NN
12069	544	9	if	if	IN
12069	544	10	too	too	RB
12069	544	11	dry	dry	JJ
12069	544	12	.	.	.
12069	545	1	Cook	cook	VB
12069	545	2	slowly	slowly	RB
12069	545	3	four	four	CD
12069	545	4	red	red	JJ
12069	545	5	peppers	pepper	NNS
12069	545	6	and	and	CC
12069	545	7	five	five	CD
12069	545	8	black	black	JJ
12069	545	9	peppers	pepper	NNS
12069	545	10	with	with	IN
12069	545	11	seeds	seed	NNS
12069	545	12	out	out	RP
12069	545	13	,	,	,
12069	545	14	three	three	CD
12069	545	15	black	black	JJ
12069	545	16	peppers	pepper	NNS
12069	545	17	with	with	IN
12069	545	18	seeds	seed	NNS
12069	545	19	,	,	,
12069	545	20	four	four	CD
12069	545	21	cloves	clove	NNS
12069	545	22	of	of	IN
12069	545	23	garlic	garlic	NN
12069	545	24	,	,	,
12069	545	25	four	four	CD
12069	545	26	onions	onion	NNS
12069	545	27	with	with	IN
12069	545	28	the	the	DT
12069	545	29	hearts	heart	NNS
12069	545	30	taken	take	VBN
12069	545	31	out	out	RP
12069	545	32	,	,	,
12069	545	33	salt	salt	NN
12069	545	34	,	,	,
12069	545	35	and	and	CC
12069	545	36	one	one	CD
12069	545	37	cup	cup	NN
12069	545	38	of	of	IN
12069	545	39	beef	beef	NN
12069	545	40	stock	stock	NN
12069	545	41	.	.	.
12069	546	1	Rub	rub	VB
12069	546	2	through	through	IN
12069	546	3	a	a	DT
12069	546	4	sieve	sieve	NN
12069	546	5	.	.	.
12069	547	1	Put	put	VB
12069	547	2	in	in	RP
12069	547	3	a	a	DT
12069	547	4	saucepan	saucepan	NN
12069	547	5	four	four	CD
12069	547	6	tablespoonfuls	tablespoonful	NNS
12069	547	7	of	of	IN
12069	547	8	marrow	marrow	NN
12069	547	9	.	.	.
12069	548	1	When	when	WRB
12069	548	2	very	very	RB
12069	548	3	hot	hot	JJ
12069	548	4	add	add	VBP
12069	548	5	the	the	DT
12069	548	6	beans	bean	NNS
12069	548	7	and	and	CC
12069	548	8	then	then	RB
12069	548	9	the	the	DT
12069	548	10	sauce	sauce	NN
12069	548	11	.	.	.
12069	549	1	*	*	NFP
12069	549	2	*	*	NFP
12069	549	3	*	*	NFP
12069	549	4	*	*	NFP
12069	549	5	*	*	NFP
12069	549	6	To	to	IN
12069	549	7	Boil	Boil	NNP
12069	549	8	Rice	Rice	NNP
12069	549	9	Have	have	VBP
12069	549	10	plenty	plenty	NN
12069	549	11	of	of	IN
12069	549	12	salted	salt	VBN
12069	549	13	water	water	NN
12069	549	14	,	,	,
12069	549	15	with	with	IN
12069	549	16	the	the	DT
12069	549	17	juice	juice	NN
12069	549	18	of	of	IN
12069	549	19	a	a	DT
12069	549	20	lime	lime	NN
12069	549	21	in	in	IN
12069	549	22	it	-PRON-	PRP
12069	549	23	.	.	.
12069	550	1	When	when	WRB
12069	550	2	boiling	boil	VBG
12069	550	3	add	add	VB
12069	550	4	rice	rice	NN
12069	550	5	that	that	WDT
12069	550	6	has	have	VBZ
12069	550	7	been	be	VBN
12069	550	8	washed	wash	VBN
12069	550	9	in	in	IN
12069	550	10	three	three	CD
12069	550	11	waters	water	NNS
12069	550	12	.	.	.
12069	551	1	Boil	Boil	NNP
12069	551	2	fast	fast	RB
12069	551	3	for	for	IN
12069	551	4	sixteen	sixteen	CD
12069	551	5	minutes	minute	NNS
12069	551	6	.	.	.
12069	552	1	Try	try	VB
12069	552	2	a	a	DT
12069	552	3	grain	grain	NN
12069	552	4	,	,	,
12069	552	5	and	and	CC
12069	552	6	if	if	IN
12069	552	7	done	do	VBN
12069	552	8	dash	dash	NN
12069	552	9	in	in	IN
12069	552	10	a	a	DT
12069	552	11	glass	glass	NN
12069	552	12	of	of	IN
12069	552	13	cold	cold	JJ
12069	552	14	water	water	NN
12069	552	15	.	.	.
12069	553	1	Drain	drain	VB
12069	553	2	at	at	IN
12069	553	3	once	once	RB
12069	553	4	through	through	IN
12069	553	5	a	a	DT
12069	553	6	colander	colander	NN
12069	553	7	.	.	.
12069	554	1	Cover	cover	VB
12069	554	2	with	with	IN
12069	554	3	a	a	DT
12069	554	4	cloth	cloth	NN
12069	554	5	and	and	CC
12069	554	6	let	let	VB
12069	554	7	stand	stand	VB
12069	554	8	by	by	IN
12069	554	9	the	the	DT
12069	554	10	fire	fire	NN
12069	554	11	for	for	IN
12069	554	12	a	a	DT
12069	554	13	few	few	JJ
12069	554	14	minutes	minute	NNS
12069	554	15	,	,	,
12069	554	16	shaking	shake	VBG
12069	554	17	up	up	RP
12069	554	18	the	the	DT
12069	554	19	colander	colander	NN
12069	554	20	once	once	RB
12069	554	21	or	or	CC
12069	554	22	twice	twice	RB
12069	554	23	.	.	.
12069	555	1	This	this	DT
12069	555	2	will	will	MD
12069	555	3	make	make	VB
12069	555	4	every	every	DT
12069	555	5	grain	grain	NN
12069	555	6	separate	separate	JJ
12069	555	7	.	.	.
12069	556	1	*	*	NFP
12069	556	2	*	*	NFP
12069	556	3	*	*	NFP
12069	556	4	*	*	NFP
12069	556	5	*	*	NFP
12069	556	6	Risotto	Risotto	NNP
12069	556	7	Fry	Fry	NNP
12069	556	8	two	two	CD
12069	556	9	chopped	chop	VBD
12069	556	10	onions	onion	NNS
12069	556	11	in	in	IN
12069	556	12	butter	butter	NN
12069	556	13	until	until	IN
12069	556	14	light	light	NN
12069	556	15	brown	brown	NNP
12069	556	16	in	in	IN
12069	556	17	color	color	NN
12069	556	18	.	.	.
12069	557	1	Add	add	VB
12069	557	2	one	one	CD
12069	557	3	cup	cup	NN
12069	557	4	of	of	IN
12069	557	5	raw	raw	JJ
12069	557	6	rice	rice	NN
12069	557	7	and	and	CC
12069	557	8	cover	cover	VB
12069	557	9	with	with	IN
12069	557	10	beef	beef	NN
12069	557	11	stock	stock	NN
12069	557	12	.	.	.
12069	558	1	As	as	IN
12069	558	2	the	the	DT
12069	558	3	rice	rice	NN
12069	558	4	absorbs	absorb	VBZ
12069	558	5	the	the	DT
12069	558	6	stock	stock	NN
12069	558	7	add	add	VBP
12069	558	8	more	more	JJR
12069	558	9	until	until	IN
12069	558	10	done	do	VBN
12069	558	11	.	.	.
12069	559	1	Then	then	RB
12069	559	2	add	add	VB
12069	559	3	two	two	CD
12069	559	4	large	large	JJ
12069	559	5	tomatoes	tomato	NNS
12069	559	6	stewed	stew	VBD
12069	559	7	with	with	IN
12069	559	8	a	a	DT
12069	559	9	little	little	JJ
12069	559	10	sugar	sugar	NN
12069	559	11	and	and	CC
12069	559	12	highly	highly	RB
12069	559	13	seasoned	seasoned	JJ
12069	559	14	.	.	.
12069	560	1	Place	place	NN
12069	560	2	on	on	IN
12069	560	3	the	the	DT
12069	560	4	dish	dish	NN
12069	560	5	for	for	IN
12069	560	6	serving	serve	VBG
12069	560	7	and	and	CC
12069	560	8	grate	grate	VB
12069	560	9	Parmesan	Parmesan	NNP
12069	560	10	cheese	cheese	NN
12069	560	11	over	over	IN
12069	560	12	it	-PRON-	PRP
12069	560	13	.	.	.
12069	561	1	SALADS	SALADS	NNP
12069	561	2	[	[	-LRB-
12069	561	3	Illustration	illustration	NN
12069	561	4	]	]	-RRB-
12069	561	5	Club	Club	NNP
12069	561	6	Salad	Salad	NNP
12069	561	7	Boil	Boil	NNP
12069	561	8	separately	separately	RB
12069	561	9	two	two	CD
12069	561	10	carrots	carrot	NNS
12069	561	11	,	,	,
12069	561	12	two	two	CD
12069	561	13	turnips	turnip	NNS
12069	561	14	,	,	,
12069	561	15	and	and	CC
12069	561	16	four	four	CD
12069	561	17	potatoes	potato	NNS
12069	561	18	.	.	.
12069	562	1	When	when	WRB
12069	562	2	cold	cold	JJ
12069	562	3	,	,	,
12069	562	4	cut	cut	VBD
12069	562	5	the	the	DT
12069	562	6	vegetables	vegetable	NNS
12069	562	7	into	into	IN
12069	562	8	dice	dice	NNS
12069	562	9	and	and	CC
12069	562	10	mix	mix	VB
12069	562	11	them	-PRON-	PRP
12069	562	12	together	together	RB
12069	562	13	,	,	,
12069	562	14	adding	add	VBG
12069	562	15	three	three	CD
12069	562	16	apples	apple	NNS
12069	562	17	peeled	peel	VBN
12069	562	18	and	and	CC
12069	562	19	cut	cut	VBN
12069	562	20	into	into	IN
12069	562	21	small	small	JJ
12069	562	22	bits	bit	NNS
12069	562	23	.	.	.
12069	563	1	Toss	toss	VB
12069	563	2	in	in	IN
12069	563	3	a	a	DT
12069	563	4	large	large	JJ
12069	563	5	salad	salad	NN
12069	563	6	bowl	bowl	NN
12069	563	7	with	with	IN
12069	563	8	several	several	JJ
12069	563	9	olives	olive	NNS
12069	563	10	for	for	IN
12069	563	11	garnish	garnish	NN
12069	563	12	.	.	.
12069	564	1	Bits	bit	NNS
12069	564	2	of	of	IN
12069	564	3	celery	celery	NN
12069	564	4	or	or	CC
12069	564	5	cold	cold	JJ
12069	564	6	cauliflower	cauliflower	NN
12069	564	7	may	may	MD
12069	564	8	be	be	VB
12069	564	9	added	add	VBN
12069	564	10	.	.	.
12069	565	1	Pour	pour	VB
12069	565	2	over	over	IN
12069	565	3	all	all	PDT
12069	565	4	a	a	DT
12069	565	5	mayonnaise	mayonnaise	NN
12069	565	6	,	,	,
12069	565	7	or	or	CC
12069	565	8	if	if	IN
12069	565	9	preferred	prefer	VBN
12069	565	10	,	,	,
12069	565	11	a	a	DT
12069	565	12	French	french	JJ
12069	565	13	dressing	dressing	NN
12069	565	14	.	.	.
12069	566	1	Another	another	DT
12069	566	2	dressing	dressing	NN
12069	566	3	that	that	WDT
12069	566	4	is	be	VBZ
12069	566	5	excellent	excellent	JJ
12069	566	6	with	with	IN
12069	566	7	this	this	DT
12069	566	8	salad	salad	NN
12069	566	9	is	be	VBZ
12069	566	10	one	one	CD
12069	566	11	made	make	VBN
12069	566	12	of	of	IN
12069	566	13	the	the	DT
12069	566	14	yolks	yolk	NNS
12069	566	15	of	of	IN
12069	566	16	four	four	CD
12069	566	17	raw	raw	JJ
12069	566	18	eggs	egg	NNS
12069	566	19	beaten	beat	VBN
12069	566	20	into	into	IN
12069	566	21	half	half	PDT
12069	566	22	a	a	DT
12069	566	23	glass	glass	NN
12069	566	24	of	of	IN
12069	566	25	rich	rich	JJ
12069	566	26	cream	cream	NN
12069	566	27	which	which	WDT
12069	566	28	may	may	MD
12069	566	29	be	be	VB
12069	566	30	either	either	CC
12069	566	31	sweet	sweet	JJ
12069	566	32	or	or	CC
12069	566	33	sour	sour	JJ
12069	566	34	.	.	.
12069	567	1	To	to	IN
12069	567	2	this	this	DT
12069	567	3	add	add	VB
12069	567	4	one	one	CD
12069	567	5	teaspoonful	teaspoonful	NN
12069	567	6	of	of	IN
12069	567	7	salt	salt	NN
12069	567	8	,	,	,
12069	567	9	one	one	CD
12069	567	10	of	of	IN
12069	567	11	mustard	mustard	NN
12069	567	12	and	and	CC
12069	567	13	a	a	DT
12069	567	14	wineglassful	wineglassful	NN
12069	567	15	of	of	IN
12069	567	16	vinegar	vinegar	NN
12069	567	17	,	,	,
12069	567	18	blending	blend	VBG
12069	567	19	carefully	carefully	RB
12069	567	20	.	.	.
12069	568	1	*	*	NFP
12069	568	2	*	*	NFP
12069	568	3	*	*	NFP
12069	568	4	*	*	NFP
12069	568	5	*	*	NFP
12069	568	6	Winter	Winter	NNP
12069	568	7	Salad	Salad	NNP
12069	568	8	Cut	Cut	NNP
12069	568	9	the	the	DT
12069	568	10	white	white	JJ
12069	568	11	stalks	stalk	NNS
12069	568	12	of	of	IN
12069	568	13	a	a	DT
12069	568	14	head	head	NN
12069	568	15	of	of	IN
12069	568	16	celery	celery	NN
12069	568	17	into	into	IN
12069	568	18	small	small	JJ
12069	568	19	bits	bit	NNS
12069	568	20	.	.	.
12069	569	1	Mix	mix	VB
12069	569	2	with	with	IN
12069	569	3	two	two	CD
12069	569	4	boiled	boil	VBN
12069	569	5	potatoes	potato	NNS
12069	569	6	cut	cut	VBN
12069	569	7	in	in	IN
12069	569	8	dice	dice	NN
12069	569	9	,	,	,
12069	569	10	two	two	CD
12069	569	11	or	or	CC
12069	569	12	three	three	CD
12069	569	13	boiled	boil	VBN
12069	569	14	beets	beet	NNS
12069	569	15	cut	cut	VBN
12069	569	16	in	in	IN
12069	569	17	dice	dice	NN
12069	569	18	,	,	,
12069	569	19	a	a	DT
12069	569	20	large	large	JJ
12069	569	21	white	white	JJ
12069	569	22	onion	onion	NN
12069	569	23	boiled	boil	VBN
12069	569	24	and	and	CC
12069	569	25	cut	cut	VBD
12069	569	26	up	up	RP
12069	569	27	,	,	,
12069	569	28	some	some	DT
12069	569	29	chopped	chop	VBN
12069	569	30	truffles	truffle	NNS
12069	569	31	,	,	,
12069	569	32	anchovies	anchovy	NNS
12069	569	33	and	and	CC
12069	569	34	stoned	stone	VBD
12069	569	35	olives	olive	NNS
12069	569	36	,	,	,
12069	569	37	a	a	DT
12069	569	38	tablespoonful	tablespoonful	JJ
12069	569	39	or	or	CC
12069	569	40	more	more	JJR
12069	569	41	of	of	IN
12069	569	42	each	each	DT
12069	569	43	.	.	.
12069	570	1	Serve	serve	VB
12069	570	2	with	with	IN
12069	570	3	mayonnaise	mayonnaise	NN
12069	570	4	.	.	.
12069	571	1	*	*	NFP
12069	571	2	*	*	NFP
12069	571	3	*	*	NFP
12069	571	4	*	*	NFP
12069	571	5	*	*	NFP
12069	571	6	Cheese	cheese	NN
12069	571	7	Straws	Straws	NNP
12069	571	8	to	to	TO
12069	571	9	Serve	serve	VB
12069	571	10	with	with	IN
12069	571	11	Salad	Salad	NNP
12069	571	12	Make	make	VB
12069	571	13	a	a	DT
12069	571	14	paste	paste	NN
12069	571	15	of	of	IN
12069	571	16	two	two	CD
12069	571	17	ounces	ounce	NNS
12069	571	18	of	of	IN
12069	571	19	grated	grate	VBN
12069	571	20	Parmesan	Parmesan	NNP
12069	571	21	cheese	cheese	NN
12069	571	22	,	,	,
12069	571	23	two	two	CD
12069	571	24	ounces	ounce	NNS
12069	571	25	of	of	IN
12069	571	26	flour	flour	NN
12069	571	27	,	,	,
12069	571	28	two	two	CD
12069	571	29	ounces	ounce	NNS
12069	571	30	of	of	IN
12069	571	31	butter	butter	NN
12069	571	32	,	,	,
12069	571	33	the	the	DT
12069	571	34	yolk	yolk	NNP
12069	571	35	of	of	IN
12069	571	36	one	one	CD
12069	571	37	egg	egg	NN
12069	571	38	,	,	,
12069	571	39	salt	salt	NN
12069	571	40	and	and	CC
12069	571	41	cayenne	cayenne	NN
12069	571	42	.	.	.
12069	572	1	Roll	roll	VB
12069	572	2	out	out	RP
12069	572	3	the	the	DT
12069	572	4	paste	paste	NN
12069	572	5	until	until	IN
12069	572	6	about	about	RB
12069	572	7	one	one	CD
12069	572	8	-	-	HYPH
12069	572	9	eighth	eighth	JJ
12069	572	10	of	of	IN
12069	572	11	an	an	DT
12069	572	12	inch	inch	NN
12069	572	13	thick	thick	JJ
12069	572	14	.	.	.
12069	573	1	Cut	cut	VB
12069	573	2	into	into	IN
12069	573	3	very	very	RB
12069	573	4	narrow	narrow	JJ
12069	573	5	strips	strip	NNS
12069	573	6	and	and	CC
12069	573	7	place	place	NN
12069	573	8	on	on	IN
12069	573	9	a	a	DT
12069	573	10	buttered	butter	VBN
12069	573	11	tin	tin	NN
12069	573	12	.	.	.
12069	574	1	Bake	bake	VB
12069	574	2	ten	ten	JJ
12069	574	3	minutes	minute	NNS
12069	574	4	in	in	IN
12069	574	5	a	a	DT
12069	574	6	hot	hot	JJ
12069	574	7	oven	oven	NN
12069	574	8	.	.	.
12069	575	1	DESSERTS	DESSERTS	NNP
12069	575	2	AND	and	CC
12069	575	3	CAKES	CAKES	NNP
12069	575	4	[	[	-LRB-
12069	575	5	Illustration	illustration	NN
12069	575	6	]	]	-RRB-
12069	575	7	Mince	Mince	NNP
12069	575	8	Meat	Meat	NNP
12069	575	9	Measure	measure	NN
12069	575	10	carefully	carefully	RB
12069	575	11	and	and	CC
12069	575	12	mix	mix	VB
12069	575	13	together	together	RB
12069	575	14	the	the	DT
12069	575	15	following	follow	VBG
12069	575	16	ingredients	ingredient	NNS
12069	575	17	:	:	:
12069	575	18	Two	two	CD
12069	575	19	pounds	pound	NNS
12069	575	20	of	of	IN
12069	575	21	roast	roast	NN
12069	575	22	beef	beef	NN
12069	575	23	finely	finely	RB
12069	575	24	chopped	chop	VBD
12069	575	25	,	,	,
12069	575	26	two	two	CD
12069	575	27	pounds	pound	NNS
12069	575	28	of	of	IN
12069	575	29	chopped	chopped	JJ
12069	575	30	beef	beef	NN
12069	575	31	suet	suet	NN
12069	575	32	,	,	,
12069	575	33	two	two	CD
12069	575	34	pounds	pound	NNS
12069	575	35	of	of	IN
12069	575	36	chopped	chop	VBN
12069	575	37	peeled	peel	VBN
12069	575	38	apples	apple	NNS
12069	575	39	,	,	,
12069	575	40	two	two	CD
12069	575	41	pounds	pound	NNS
12069	575	42	of	of	IN
12069	575	43	seeded	seeded	JJ
12069	575	44	raisins	raisin	NNS
12069	575	45	,	,	,
12069	575	46	two	two	CD
12069	575	47	pounds	pound	NNS
12069	575	48	Sultana	Sultana	NNP
12069	575	49	raisins	raisin	NNS
12069	575	50	,	,	,
12069	575	51	two	two	CD
12069	575	52	pounds	pound	NNS
12069	575	53	of	of	IN
12069	575	54	washed	washed	JJ
12069	575	55	currants	currant	NNS
12069	575	56	,	,	,
12069	575	57	two	two	CD
12069	575	58	pounds	pound	NNS
12069	575	59	of	of	IN
12069	575	60	white	white	JJ
12069	575	61	sugar	sugar	NN
12069	575	62	,	,	,
12069	575	63	one	one	CD
12069	575	64	pound	pound	NN
12069	575	65	of	of	IN
12069	575	66	citron	citron	NN
12069	575	67	cut	cut	NN
12069	575	68	in	in	IN
12069	575	69	bits	bit	NNS
12069	575	70	,	,	,
12069	575	71	one	one	CD
12069	575	72	pound	pound	NN
12069	575	73	of	of	IN
12069	575	74	dried	dry	VBN
12069	575	75	orange	orange	NN
12069	575	76	peel	peel	NN
12069	575	77	,	,	,
12069	575	78	two	two	CD
12069	575	79	nutmegs	nutmeg	NNS
12069	575	80	grated	grate	VBD
12069	575	81	,	,	,
12069	575	82	three	three	CD
12069	575	83	teaspoonfuls	teaspoonful	NNS
12069	575	84	of	of	IN
12069	575	85	ground	ground	NN
12069	575	86	mace	mace	NN
12069	575	87	,	,	,
12069	575	88	three	three	CD
12069	575	89	teaspoonfuls	teaspoonful	NNS
12069	575	90	of	of	IN
12069	575	91	ground	ground	NN
12069	575	92	cloves	clove	NNS
12069	575	93	,	,	,
12069	575	94	three	three	CD
12069	575	95	teaspoonfuls	teaspoonful	NNS
12069	575	96	of	of	IN
12069	575	97	ground	ground	NN
12069	575	98	cinnamon	cinnamon	NNP
12069	575	99	,	,	,
12069	575	100	one	one	CD
12069	575	101	teaspoonful	teaspoonful	NN
12069	575	102	of	of	IN
12069	575	103	salt	salt	NN
12069	575	104	,	,	,
12069	575	105	the	the	DT
12069	575	106	grated	grate	VBN
12069	575	107	rind	rind	NN
12069	575	108	and	and	CC
12069	575	109	juice	juice	NN
12069	575	110	of	of	IN
12069	575	111	two	two	CD
12069	575	112	oranges	orange	NNS
12069	575	113	,	,	,
12069	575	114	one	one	CD
12069	575	115	quart	quart	NN
12069	575	116	of	of	IN
12069	575	117	brandy	brandy	NN
12069	575	118	,	,	,
12069	575	119	one	one	CD
12069	575	120	quart	quart	NN
12069	575	121	of	of	IN
12069	575	122	sherry	sherry	NN
12069	575	123	and	and	CC
12069	575	124	one	one	CD
12069	575	125	glass	glass	NN
12069	575	126	of	of	IN
12069	575	127	blackberry	blackberry	NN
12069	575	128	jelly	jelly	NNP
12069	575	129	.	.	.
12069	576	1	After	after	IN
12069	576	2	mixing	mix	VBG
12069	576	3	thoroughly	thoroughly	RB
12069	576	4	place	place	NN
12069	576	5	the	the	DT
12069	576	6	mince	mince	NN
12069	576	7	meat	meat	NN
12069	576	8	in	in	IN
12069	576	9	a	a	DT
12069	576	10	stone	stone	NN
12069	576	11	jar	jar	NN
12069	576	12	and	and	CC
12069	576	13	use	use	VB
12069	576	14	it	-PRON-	PRP
12069	576	15	from	from	IN
12069	576	16	this	this	DT
12069	576	17	.	.	.
12069	577	1	*	*	NFP
12069	577	2	*	*	NFP
12069	577	3	*	*	NFP
12069	577	4	*	*	NFP
12069	577	5	*	*	NFP
12069	577	6	Hot	Hot	NNP
12069	577	7	Zabajone	Zabajone	NNP
12069	577	8	Beat	Beat	NNP
12069	577	9	well	well	RB
12069	577	10	together	together	RB
12069	577	11	the	the	DT
12069	577	12	yolks	yolk	NNS
12069	577	13	of	of	IN
12069	577	14	six	six	CD
12069	577	15	eggs	egg	NNS
12069	577	16	,	,	,
12069	577	17	and	and	CC
12069	577	18	half	half	PDT
12069	577	19	a	a	DT
12069	577	20	cup	cup	NN
12069	577	21	of	of	IN
12069	577	22	sugar	sugar	NN
12069	577	23	.	.	.
12069	578	1	Heat	heat	NN
12069	578	2	in	in	IN
12069	578	3	a	a	DT
12069	578	4	double	double	JJ
12069	578	5	saucepan	saucepan	NN
12069	578	6	,	,	,
12069	578	7	being	be	VBG
12069	578	8	careful	careful	JJ
12069	578	9	to	to	TO
12069	578	10	stir	stir	VB
12069	578	11	only	only	RB
12069	578	12	one	one	CD
12069	578	13	way	way	NN
12069	578	14	.	.	.
12069	579	1	Place	place	NN
12069	579	2	in	in	IN
12069	579	3	a	a	DT
12069	579	4	strainer	strainer	NN
12069	579	5	the	the	DT
12069	579	6	shaved	shave	VBN
12069	579	7	peel	peel	NN
12069	579	8	of	of	IN
12069	579	9	three	three	CD
12069	579	10	oranges	orange	NNS
12069	579	11	.	.	.
12069	580	1	Through	through	IN
12069	580	2	this	this	DT
12069	580	3	pour	pour	NN
12069	580	4	slowly	slowly	RB
12069	580	5	into	into	IN
12069	580	6	the	the	DT
12069	580	7	eggs	egg	NNS
12069	580	8	a	a	DT
12069	580	9	quart	quart	NN
12069	580	10	of	of	IN
12069	580	11	champagne	champagne	NN
12069	580	12	(	(	-LRB-
12069	580	13	white	white	JJ
12069	580	14	wine	wine	NN
12069	580	15	may	may	MD
12069	580	16	be	be	VB
12069	580	17	substituted	substitute	VBN
12069	580	18	)	)	-RRB-
12069	580	19	,	,	,
12069	580	20	and	and	CC
12069	580	21	allow	allow	VB
12069	580	22	the	the	DT
12069	580	23	mixture	mixture	NN
12069	580	24	to	to	TO
12069	580	25	thicken	thicken	VB
12069	580	26	.	.	.
12069	581	1	Serve	serve	VB
12069	581	2	hot	hot	JJ
12069	581	3	in	in	IN
12069	581	4	champagne	champagne	NN
12069	581	5	glasses	glass	NNS
12069	581	6	.	.	.
12069	582	1	*	*	NFP
12069	582	2	*	*	NFP
12069	582	3	*	*	NFP
12069	582	4	*	*	NFP
12069	582	5	*	*	NFP
12069	582	6	Frozen	Frozen	NNP
12069	582	7	Zabajone	Zabajone	NNP
12069	582	8	Mix	Mix	NNP
12069	582	9	the	the	DT
12069	582	10	same	same	JJ
12069	582	11	as	as	IN
12069	582	12	for	for	IN
12069	582	13	hot	hot	JJ
12069	582	14	zabajone	zabajone	NN
12069	582	15	,	,	,
12069	582	16	adding	add	VBG
12069	582	17	another	another	DT
12069	582	18	half	half	JJ
12069	582	19	cup	cup	NN
12069	582	20	of	of	IN
12069	582	21	sugar	sugar	NN
12069	582	22	and	and	CC
12069	582	23	a	a	DT
12069	582	24	tablespoonful	tablespoonful	JJ
12069	582	25	of	of	IN
12069	582	26	orange	orange	NN
12069	582	27	juice	juice	NN
12069	582	28	.	.	.
12069	583	1	When	when	WRB
12069	583	2	it	-PRON-	PRP
12069	583	3	is	be	VBZ
12069	583	4	cold	cold	JJ
12069	583	5	half	half	JJ
12069	583	6	freeze	freeze	NN
12069	583	7	in	in	IN
12069	583	8	a	a	DT
12069	583	9	freezer	freezer	NN
12069	583	10	.	.	.
12069	584	1	Then	then	RB
12069	584	2	remove	remove	VB
12069	584	3	and	and	CC
12069	584	4	place	place	VB
12069	584	5	in	in	IN
12069	584	6	paper	paper	NN
12069	584	7	cases	case	NNS
12069	584	8	or	or	CC
12069	584	9	moulds	mould	NNS
12069	584	10	,	,	,
12069	584	11	on	on	IN
12069	584	12	the	the	DT
12069	584	13	ice	ice	NN
12069	584	14	.	.	.
12069	585	1	*	*	NFP
12069	585	2	*	*	NFP
12069	585	3	*	*	NFP
12069	585	4	*	*	NFP
12069	585	5	*	*	NFP
12069	585	6	Genoise	Genoise	NNP
12069	585	7	Pastry	Pastry	NNP
12069	585	8	Beat	Beat	NNP
12069	585	9	to	to	IN
12069	585	10	a	a	DT
12069	585	11	cream	cream	NN
12069	585	12	half	half	PDT
12069	585	13	a	a	DT
12069	585	14	cup	cup	NN
12069	585	15	of	of	IN
12069	585	16	butter	butter	NN
12069	585	17	and	and	CC
12069	585	18	half	half	PDT
12069	585	19	a	a	DT
12069	585	20	cup	cup	NN
12069	585	21	of	of	IN
12069	585	22	sugar	sugar	NN
12069	585	23	.	.	.
12069	586	1	Break	break	VB
12069	586	2	into	into	IN
12069	586	3	the	the	DT
12069	586	4	cream	cream	NN
12069	586	5	three	three	CD
12069	586	6	eggs	egg	NNS
12069	586	7	,	,	,
12069	586	8	one	one	CD
12069	586	9	at	at	IN
12069	586	10	a	a	DT
12069	586	11	time	time	NN
12069	586	12	,	,	,
12069	586	13	and	and	CC
12069	586	14	mix	mix	VB
12069	586	15	until	until	IN
12069	586	16	smooth	smooth	JJ
12069	586	17	.	.	.
12069	587	1	Stir	stir	VB
12069	587	2	in	in	IN
12069	587	3	half	half	PDT
12069	587	4	a	a	DT
12069	587	5	cup	cup	NN
12069	587	6	of	of	IN
12069	587	7	flour	flour	NN
12069	587	8	.	.	.
12069	588	1	Pour	pour	VB
12069	588	2	on	on	IN
12069	588	3	a	a	DT
12069	588	4	buttered	butter	VBN
12069	588	5	tin	tin	NN
12069	588	6	and	and	CC
12069	588	7	bake	bake	VBP
12069	588	8	ten	ten	CD
12069	588	9	or	or	CC
12069	588	10	fifteen	fifteen	CD
12069	588	11	minutes	minute	NNS
12069	588	12	.	.	.
12069	589	1	When	when	WRB
12069	589	2	cold	cold	JJ
12069	589	3	spread	spread	NN
12069	589	4	thickly	thickly	RB
12069	589	5	with	with	IN
12069	589	6	apricot	apricot	NNP
12069	589	7	jam	jam	NNP
12069	589	8	and	and	CC
12069	589	9	cover	cover	VB
12069	589	10	with	with	IN
12069	589	11	chocolate	chocolate	NN
12069	589	12	icing	ice	VBG
12069	589	13	.	.	.
12069	590	1	Set	Set	VBN
12069	590	2	in	in	IN
12069	590	3	the	the	DT
12069	590	4	oven	oven	NN
12069	590	5	a	a	DT
12069	590	6	few	few	JJ
12069	590	7	moments	moment	NNS
12069	590	8	,	,	,
12069	590	9	then	then	RB
12069	590	10	put	put	VB
12069	590	11	aside	aside	RB
12069	590	12	to	to	IN
12069	590	13	cool	cool	JJ
12069	590	14	.	.	.
12069	591	1	Cut	cut	VB
12069	591	2	into	into	IN
12069	591	3	odd	odd	JJ
12069	591	4	shapes	shape	NNS
12069	591	5	before	before	IN
12069	591	6	serving	serve	VBG
12069	591	7	.	.	.
12069	592	1	*	*	NFP
12069	592	2	*	*	NFP
12069	592	3	*	*	NFP
12069	592	4	*	*	NFP
12069	592	5	*	*	NFP
12069	592	6	Omelette	Omelette	NNP
12069	592	7	Souffle	Souffle	NNP
12069	592	8	Beat	Beat	NNP
12069	592	9	to	to	IN
12069	592	10	a	a	DT
12069	592	11	cream	cream	NN
12069	592	12	the	the	DT
12069	592	13	yolks	yolk	NNS
12069	592	14	of	of	IN
12069	592	15	six	six	CD
12069	592	16	eggs	egg	NNS
12069	592	17	,	,	,
12069	592	18	four	four	CD
12069	592	19	tablespoonfuls	tablespoonful	NNS
12069	592	20	of	of	IN
12069	592	21	sugar	sugar	NN
12069	592	22	and	and	CC
12069	592	23	the	the	DT
12069	592	24	grated	grate	VBN
12069	592	25	rind	rind	NN
12069	592	26	of	of	IN
12069	592	27	half	half	PDT
12069	592	28	a	a	DT
12069	592	29	lemon	lemon	NN
12069	592	30	.	.	.
12069	593	1	Whip	whip	VB
12069	593	2	the	the	DT
12069	593	3	whites	white	NNS
12069	593	4	of	of	IN
12069	593	5	the	the	DT
12069	593	6	eggs	egg	NNS
12069	593	7	to	to	IN
12069	593	8	a	a	DT
12069	593	9	stiff	stiff	JJ
12069	593	10	froth	froth	NN
12069	593	11	.	.	.
12069	594	1	Place	place	NN
12069	594	2	in	in	IN
12069	594	3	a	a	DT
12069	594	4	frying	frying	JJ
12069	594	5	pan	pan	NN
12069	594	6	over	over	IN
12069	594	7	the	the	DT
12069	594	8	fire	fire	NN
12069	594	9	four	four	CD
12069	594	10	ounces	ounce	NNS
12069	594	11	of	of	IN
12069	594	12	butter	butter	NN
12069	594	13	.	.	.
12069	595	1	When	when	WRB
12069	595	2	it	-PRON-	PRP
12069	595	3	is	be	VBZ
12069	595	4	melted	melt	VBN
12069	595	5	mix	mix	NN
12069	595	6	the	the	DT
12069	595	7	yolks	yolk	NNS
12069	595	8	and	and	CC
12069	595	9	whites	white	NNS
12069	595	10	together	together	RB
12069	595	11	and	and	CC
12069	595	12	stir	stir	VB
12069	595	13	quickly	quickly	RB
12069	595	14	into	into	IN
12069	595	15	the	the	DT
12069	595	16	pan	pan	NN
12069	595	17	.	.	.
12069	596	1	As	as	RB
12069	596	2	soon	soon	RB
12069	596	3	as	as	IN
12069	596	4	the	the	DT
12069	596	5	eggs	egg	NNS
12069	596	6	have	have	VBP
12069	596	7	absorbed	absorb	VBN
12069	596	8	the	the	DT
12069	596	9	butter	butter	NN
12069	596	10	,	,	,
12069	596	11	pour	pour	VB
12069	596	12	them	-PRON-	PRP
12069	596	13	into	into	IN
12069	596	14	a	a	DT
12069	596	15	buttered	butter	VBN
12069	596	16	baking	baking	NN
12069	596	17	dish	dish	NN
12069	596	18	and	and	CC
12069	596	19	set	set	VBD
12069	596	20	in	in	IN
12069	596	21	a	a	DT
12069	596	22	hot	hot	JJ
12069	596	23	oven	oven	NN
12069	596	24	for	for	IN
12069	596	25	six	six	CD
12069	596	26	or	or	CC
12069	596	27	seven	seven	CD
12069	596	28	minutes	minute	NNS
12069	596	29	.	.	.
12069	597	1	Serve	serve	VB
12069	597	2	at	at	IN
12069	597	3	once	once	RB
12069	597	4	.	.	.
12069	598	1	*	*	NFP
12069	598	2	*	*	NFP
12069	598	3	*	*	NFP
12069	598	4	*	*	NFP
12069	598	5	*	*	NFP
12069	598	6	Marmalade	Marmalade	NNP
12069	598	7	Pudding	Pudding	NNP
12069	598	8	Cream	Cream	NNP
12069	598	9	half	half	PDT
12069	598	10	a	a	DT
12069	598	11	cup	cup	NN
12069	598	12	of	of	IN
12069	598	13	sugar	sugar	NN
12069	598	14	and	and	CC
12069	598	15	two	two	CD
12069	598	16	teaspoonfuls	teaspoonful	NNS
12069	598	17	of	of	IN
12069	598	18	butter	butter	NN
12069	598	19	.	.	.
12069	599	1	Beat	beat	VB
12069	599	2	into	into	IN
12069	599	3	this	this	DT
12069	599	4	the	the	DT
12069	599	5	yolks	yolk	NNS
12069	599	6	of	of	IN
12069	599	7	four	four	CD
12069	599	8	eggs	egg	NNS
12069	599	9	and	and	CC
12069	599	10	one	one	CD
12069	599	11	cup	cup	NN
12069	599	12	of	of	IN
12069	599	13	cream	cream	NN
12069	599	14	or	or	CC
12069	599	15	milk	milk	NN
12069	599	16	.	.	.
12069	600	1	Add	add	VB
12069	600	2	a	a	DT
12069	600	3	cup	cup	NN
12069	600	4	of	of	IN
12069	600	5	fine	fine	JJ
12069	600	6	bread	bread	NN
12069	600	7	crumbs	crumb	NNS
12069	600	8	and	and	CC
12069	600	9	the	the	DT
12069	600	10	beaten	beat	VBN
12069	600	11	whites	white	NNS
12069	600	12	of	of	IN
12069	600	13	the	the	DT
12069	600	14	eggs	egg	NNS
12069	600	15	;	;	:
12069	600	16	then	then	RB
12069	600	17	a	a	DT
12069	600	18	cup	cup	NN
12069	600	19	of	of	IN
12069	600	20	orange	orange	NNP
12069	600	21	marmalade	marmalade	NNP
12069	600	22	,	,	,
12069	600	23	or	or	CC
12069	600	24	some	some	DT
12069	600	25	other	other	JJ
12069	600	26	fruit	fruit	NN
12069	600	27	marmalade	marmalade	NN
12069	600	28	.	.	.
12069	601	1	Pour	pour	VB
12069	601	2	into	into	IN
12069	601	3	a	a	DT
12069	601	4	buttered	butter	VBN
12069	601	5	mould	mould	NN
12069	601	6	and	and	CC
12069	601	7	bake	bake	VB
12069	601	8	one	one	CD
12069	601	9	hour	hour	NN
12069	601	10	in	in	IN
12069	601	11	a	a	DT
12069	601	12	moderate	moderate	JJ
12069	601	13	oven	oven	NN
12069	601	14	.	.	.
12069	602	1	Turn	turn	VB
12069	602	2	out	out	IN
12069	602	3	of	of	IN
12069	602	4	the	the	DT
12069	602	5	mould	mould	NN
12069	602	6	and	and	CC
12069	602	7	serve	serve	VB
12069	602	8	with	with	IN
12069	602	9	a	a	DT
12069	602	10	brandy	brandy	NN
12069	602	11	sauce	sauce	NN
12069	602	12	,	,	,
12069	602	13	or	or	CC
12069	602	14	cream	cream	NN
12069	602	15	.	.	.
12069	603	1	*	*	NFP
12069	603	2	*	*	NFP
12069	603	3	*	*	NFP
12069	603	4	*	*	NFP
12069	603	5	*	*	NFP
12069	603	6	Amherst	Amherst	NNP
12069	603	7	Pudding	Pudding	NNP
12069	603	8	Line	Line	NNP
12069	603	9	a	a	DT
12069	603	10	baking	baking	NN
12069	603	11	dish	dish	NN
12069	603	12	with	with	IN
12069	603	13	thinly	thinly	RB
12069	603	14	rolled	roll	VBN
12069	603	15	pie	pie	NN
12069	603	16	crust	crust	NN
12069	603	17	or	or	CC
12069	603	18	puff	puff	NN
12069	603	19	paste	paste	NN
12069	603	20	.	.	.
12069	604	1	Fill	fill	VB
12069	604	2	with	with	IN
12069	604	3	the	the	DT
12069	604	4	following	follow	VBG
12069	604	5	mixture	mixture	NN
12069	604	6	.	.	.
12069	605	1	A	a	DT
12069	605	2	small	small	JJ
12069	605	3	cup	cup	NN
12069	605	4	of	of	IN
12069	605	5	butter	butter	NN
12069	605	6	creamed	cream	VBN
12069	605	7	with	with	IN
12069	605	8	two	two	CD
12069	605	9	cups	cup	NNS
12069	605	10	of	of	IN
12069	605	11	sugar	sugar	NN
12069	605	12	and	and	CC
12069	605	13	beaten	beat	VBN
12069	605	14	up	up	RP
12069	605	15	with	with	IN
12069	605	16	four	four	CD
12069	605	17	or	or	CC
12069	605	18	five	five	CD
12069	605	19	eggs	egg	NNS
12069	605	20	,	,	,
12069	605	21	a	a	DT
12069	605	22	cupful	cupful	NN
12069	605	23	of	of	IN
12069	605	24	finely	finely	RB
12069	605	25	chopped	chop	VBN
12069	605	26	apple	apple	NN
12069	605	27	added	add	VBN
12069	605	28	,	,	,
12069	605	29	with	with	IN
12069	605	30	the	the	DT
12069	605	31	grated	grate	VBN
12069	605	32	rind	rind	NN
12069	605	33	and	and	CC
12069	605	34	juice	juice	NN
12069	605	35	of	of	IN
12069	605	36	a	a	DT
12069	605	37	lemon	lemon	NN
12069	605	38	and	and	CC
12069	605	39	a	a	DT
12069	605	40	little	little	JJ
12069	605	41	water	water	NN
12069	605	42	.	.	.
12069	606	1	Sprinkle	sprinkle	VB
12069	606	2	with	with	IN
12069	606	3	nutmeg	nutmeg	NN
12069	606	4	,	,	,
12069	606	5	and	and	CC
12069	606	6	bake	bake	VB
12069	606	7	for	for	IN
12069	606	8	half	half	PDT
12069	606	9	an	an	DT
12069	606	10	hour	hour	NN
12069	606	11	in	in	IN
12069	606	12	a	a	DT
12069	606	13	moderate	moderate	JJ
12069	606	14	oven	oven	NN
12069	606	15	.	.	.
12069	607	1	*	*	NFP
12069	607	2	*	*	NFP
12069	607	3	*	*	NFP
12069	607	4	*	*	NFP
12069	607	5	*	*	NFP
12069	607	6	Brown	Brown	NNP
12069	607	7	Betty	Betty	NNP
12069	607	8	Cover	Cover	NNP
12069	607	9	the	the	DT
12069	607	10	bottom	bottom	NN
12069	607	11	of	of	IN
12069	607	12	a	a	DT
12069	607	13	baking	baking	NN
12069	607	14	dish	dish	NN
12069	607	15	with	with	IN
12069	607	16	bread	bread	NN
12069	607	17	crumbs	crumb	NNS
12069	607	18	,	,	,
12069	607	19	over	over	IN
12069	607	20	which	which	WDT
12069	607	21	place	place	VBP
12069	607	22	a	a	DT
12069	607	23	layer	layer	NN
12069	607	24	of	of	IN
12069	607	25	thinly	thinly	RB
12069	607	26	sliced	slice	VBN
12069	607	27	tart	tart	JJ
12069	607	28	apples	apple	NNS
12069	607	29	.	.	.
12069	608	1	Sprinkle	sprinkle	VB
12069	608	2	thickly	thickly	RB
12069	608	3	with	with	IN
12069	608	4	sugar	sugar	NN
12069	608	5	and	and	CC
12069	608	6	small	small	JJ
12069	608	7	pieces	piece	NNS
12069	608	8	of	of	IN
12069	608	9	butter	butter	NN
12069	608	10	,	,	,
12069	608	11	cinnamon	cinnamon	NN
12069	608	12	and	and	CC
12069	608	13	nutmeg	nutmeg	NN
12069	608	14	,	,	,
12069	608	15	then	then	RB
12069	608	16	cover	cover	VB
12069	608	17	with	with	IN
12069	608	18	bread	bread	NN
12069	608	19	crumbs	crumb	NNS
12069	608	20	and	and	CC
12069	608	21	repeat	repeat	VB
12069	608	22	the	the	DT
12069	608	23	layers	layer	NNS
12069	608	24	until	until	IN
12069	608	25	the	the	DT
12069	608	26	dish	dish	NN
12069	608	27	is	be	VBZ
12069	608	28	filled	fill	VBN
12069	608	29	,	,	,
12069	608	30	having	have	VBG
12069	608	31	a	a	DT
12069	608	32	layer	layer	NN
12069	608	33	of	of	IN
12069	608	34	crumbs	crumb	NNS
12069	608	35	sprinkled	sprinkle	VBN
12069	608	36	with	with	IN
12069	608	37	bits	bit	NNS
12069	608	38	of	of	IN
12069	608	39	butter	butter	NN
12069	608	40	on	on	IN
12069	608	41	top	top	NN
12069	608	42	.	.	.
12069	609	1	Then	then	RB
12069	609	2	pour	pour	VB
12069	609	3	over	over	IN
12069	609	4	all	all	DT
12069	609	5	three	three	CD
12069	609	6	-	-	HYPH
12069	609	7	quarters	quarter	NNS
12069	609	8	of	of	IN
12069	609	9	a	a	DT
12069	609	10	cup	cup	NN
12069	609	11	of	of	IN
12069	609	12	molasses	molasse	NNS
12069	609	13	thinned	thin	VBN
12069	609	14	with	with	IN
12069	609	15	a	a	DT
12069	609	16	little	little	JJ
12069	609	17	hot	hot	JJ
12069	609	18	water	water	NN
12069	609	19	.	.	.
12069	610	1	Bake	bake	VB
12069	610	2	until	until	IN
12069	610	3	the	the	DT
12069	610	4	apples	apple	NNS
12069	610	5	are	be	VBP
12069	610	6	tender	tender	JJ
12069	610	7	and	and	CC
12069	610	8	the	the	DT
12069	610	9	top	top	NN
12069	610	10	is	be	VBZ
12069	610	11	well	well	RB
12069	610	12	browned	brown	VBN
12069	610	13	.	.	.
12069	611	1	*	*	NFP
12069	611	2	*	*	NFP
12069	611	3	*	*	NFP
12069	611	4	*	*	NFP
12069	611	5	*	*	NFP
12069	611	6	Chocolate	Chocolate	NNP
12069	611	7	Pudding	Pudding	NNP
12069	611	8	Grate	Grate	NNP
12069	611	9	one	one	CD
12069	611	10	-	-	HYPH
12069	611	11	half	half	NN
12069	611	12	a	a	DT
12069	611	13	pound	pound	NN
12069	611	14	of	of	IN
12069	611	15	Baker	Baker	NNP
12069	611	16	's	's	POS
12069	611	17	chocolate	chocolate	NN
12069	611	18	,	,	,
12069	611	19	and	and	CC
12069	611	20	melt	melt	VB
12069	611	21	it	-PRON-	PRP
12069	611	22	in	in	IN
12069	611	23	half	half	PDT
12069	611	24	a	a	DT
12069	611	25	pint	pint	NN
12069	611	26	of	of	IN
12069	611	27	hot	hot	JJ
12069	611	28	milk	milk	NN
12069	611	29	.	.	.
12069	612	1	Stir	stir	VB
12069	612	2	into	into	IN
12069	612	3	the	the	DT
12069	612	4	milk	milk	NN
12069	612	5	also	also	RB
12069	612	6	half	half	PDT
12069	612	7	a	a	DT
12069	612	8	cup	cup	NN
12069	612	9	of	of	IN
12069	612	10	bread	bread	NN
12069	612	11	crumbs	crumb	NNS
12069	612	12	,	,	,
12069	612	13	one	one	CD
12069	612	14	cup	cup	NN
12069	612	15	of	of	IN
12069	612	16	powdered	powdered	JJ
12069	612	17	sugar	sugar	NN
12069	612	18	and	and	CC
12069	612	19	the	the	DT
12069	612	20	beaten	beat	VBN
12069	612	21	whites	white	NNS
12069	612	22	of	of	IN
12069	612	23	six	six	CD
12069	612	24	eggs	egg	NNS
12069	612	25	.	.	.
12069	613	1	Wet	wet	VB
12069	613	2	a	a	DT
12069	613	3	melon	melon	NN
12069	613	4	mould	mould	NN
12069	613	5	in	in	IN
12069	613	6	cold	cold	JJ
12069	613	7	water	water	NN
12069	613	8	and	and	CC
12069	613	9	pour	pour	VB
12069	613	10	the	the	DT
12069	613	11	mixture	mixture	NN
12069	613	12	into	into	IN
12069	613	13	it	-PRON-	PRP
12069	613	14	.	.	.
12069	614	1	Boil	Boil	NNP
12069	614	2	three	three	CD
12069	614	3	-	-	HYPH
12069	614	4	quarters	quarter	NNS
12069	614	5	of	of	IN
12069	614	6	an	an	DT
12069	614	7	hour	hour	NN
12069	614	8	.	.	.
12069	615	1	Serve	serve	VB
12069	615	2	with	with	IN
12069	615	3	cream	cream	NN
12069	615	4	,	,	,
12069	615	5	or	or	CC
12069	615	6	the	the	DT
12069	615	7	following	follow	VBG
12069	615	8	sauce	sauce	NN
12069	615	9	:	:	:
12069	615	10	Beat	beat	VB
12069	615	11	the	the	DT
12069	615	12	yolks	yolk	NNS
12069	615	13	of	of	IN
12069	615	14	six	six	CD
12069	615	15	eggs	egg	NNS
12069	615	16	very	very	RB
12069	615	17	light	light	JJ
12069	615	18	.	.	.
12069	616	1	Heat	heat	VB
12069	616	2	a	a	DT
12069	616	3	cup	cup	NN
12069	616	4	of	of	IN
12069	616	5	wine	wine	NN
12069	616	6	and	and	CC
12069	616	7	a	a	DT
12069	616	8	cup	cup	NN
12069	616	9	of	of	IN
12069	616	10	sugar	sugar	NN
12069	616	11	until	until	IN
12069	616	12	the	the	DT
12069	616	13	sugar	sugar	NN
12069	616	14	is	be	VBZ
12069	616	15	melted	melt	VBN
12069	616	16	.	.	.
12069	617	1	Remove	remove	VB
12069	617	2	from	from	IN
12069	617	3	the	the	DT
12069	617	4	fire	fire	NN
12069	617	5	and	and	CC
12069	617	6	stir	stir	VB
12069	617	7	in	in	IN
12069	617	8	the	the	DT
12069	617	9	eggs	egg	NNS
12069	617	10	quickly	quickly	RB
12069	617	11	.	.	.
12069	618	1	*	*	NFP
12069	618	2	*	*	NFP
12069	618	3	*	*	NFP
12069	618	4	*	*	NFP
12069	618	5	*	*	NFP
12069	618	6	Bread	bread	NN
12069	618	7	and	and	CC
12069	618	8	Molasses	Molasses	NNP
12069	618	9	Pudding	Pudding	NNP
12069	618	10	Butter	Butter	NNP
12069	618	11	thickly	thickly	RB
12069	618	12	some	some	DT
12069	618	13	slices	slice	NNS
12069	618	14	of	of	IN
12069	618	15	bread	bread	NN
12069	618	16	and	and	CC
12069	618	17	lay	lie	VBD
12069	618	18	in	in	IN
12069	618	19	a	a	DT
12069	618	20	baking	baking	NN
12069	618	21	dish	dish	NN
12069	618	22	.	.	.
12069	619	1	Cover	cover	VB
12069	619	2	them	-PRON-	PRP
12069	619	3	with	with	IN
12069	619	4	thick	thick	JJ
12069	619	5	black	black	JJ
12069	619	6	molasses	molasse	NNS
12069	619	7	and	and	CC
12069	619	8	bake	bake	VB
12069	619	9	slowly	slowly	RB
12069	619	10	.	.	.
12069	620	1	The	the	DT
12069	620	2	pudding	pudding	NN
12069	620	3	should	should	MD
12069	620	4	be	be	VB
12069	620	5	served	serve	VBN
12069	620	6	hot	hot	JJ
12069	620	7	,	,	,
12069	620	8	with	with	IN
12069	620	9	thick	thick	JJ
12069	620	10	cream	cream	NN
12069	620	11	.	.	.
12069	621	1	*	*	NFP
12069	621	2	*	*	NFP
12069	621	3	*	*	NFP
12069	621	4	*	*	NFP
12069	621	5	*	*	NFP
12069	621	6	Baked	Baked	NNP
12069	621	7	Bananas	Bananas	NNP
12069	621	8	Put	put	VBP
12069	621	9	into	into	IN
12069	621	10	a	a	DT
12069	621	11	bowl	bowl	NN
12069	621	12	three	three	CD
12069	621	13	tablespoonfuls	tablespoonful	NNS
12069	621	14	of	of	IN
12069	621	15	butter	butter	NN
12069	621	16	,	,	,
12069	621	17	six	six	CD
12069	621	18	of	of	IN
12069	621	19	sugar	sugar	NN
12069	621	20	,	,	,
12069	621	21	and	and	CC
12069	621	22	three	three	CD
12069	621	23	of	of	IN
12069	621	24	wine	wine	NN
12069	621	25	.	.	.
12069	622	1	Set	Set	VBN
12069	622	2	the	the	DT
12069	622	3	bowl	bowl	NN
12069	622	4	in	in	IN
12069	622	5	hot	hot	JJ
12069	622	6	water	water	NN
12069	622	7	to	to	TO
12069	622	8	melt	melt	VB
12069	622	9	the	the	DT
12069	622	10	butter	butter	NN
12069	622	11	.	.	.
12069	623	1	Peel	peel	VB
12069	623	2	the	the	DT
12069	623	3	fruit	fruit	NN
12069	623	4	and	and	CC
12069	623	5	lay	lie	VBD
12069	623	6	it	-PRON-	PRP
12069	623	7	in	in	IN
12069	623	8	a	a	DT
12069	623	9	baking	baking	NN
12069	623	10	pan	pan	NN
12069	623	11	.	.	.
12069	624	1	Pour	pour	VB
12069	624	2	over	over	IN
12069	624	3	it	-PRON-	PRP
12069	624	4	the	the	DT
12069	624	5	mixture	mixture	NN
12069	624	6	in	in	IN
12069	624	7	the	the	DT
12069	624	8	bowl	bowl	NN
12069	624	9	,	,	,
12069	624	10	and	and	CC
12069	624	11	bake	bake	VB
12069	624	12	half	half	PDT
12069	624	13	an	an	DT
12069	624	14	hour	hour	NN
12069	624	15	,	,	,
12069	624	16	basting	baste	VBG
12069	624	17	several	several	JJ
12069	624	18	times	time	NNS
12069	624	19	.	.	.
12069	625	1	*	*	NFP
12069	625	2	*	*	NFP
12069	625	3	*	*	NFP
12069	625	4	*	*	NFP
12069	625	5	*	*	NFP
12069	625	6	Hermits	Hermits	NNPS
12069	625	7	Cream	Cream	NNP
12069	625	8	two	two	CD
12069	625	9	cups	cup	NNS
12069	625	10	of	of	IN
12069	625	11	sugar	sugar	NN
12069	625	12	and	and	CC
12069	625	13	one	one	CD
12069	625	14	cup	cup	NN
12069	625	15	of	of	IN
12069	625	16	butter	butter	NN
12069	625	17	.	.	.
12069	626	1	Add	add	VB
12069	626	2	three	three	CD
12069	626	3	well	well	RB
12069	626	4	beaten	beat	VBN
12069	626	5	eggs	egg	NNS
12069	626	6	and	and	CC
12069	626	7	three	three	CD
12069	626	8	tablespoonfuls	tablespoonful	NNS
12069	626	9	of	of	IN
12069	626	10	milk	milk	NN
12069	626	11	.	.	.
12069	627	1	Sift	sift	VB
12069	627	2	into	into	IN
12069	627	3	this	this	DT
12069	627	4	six	six	CD
12069	627	5	cups	cup	NNS
12069	627	6	of	of	IN
12069	627	7	flour	flour	NN
12069	627	8	and	and	CC
12069	627	9	a	a	DT
12069	627	10	teaspoonful	teaspoonful	JJ
12069	627	11	each	each	DT
12069	627	12	of	of	IN
12069	627	13	cinnamon	cinnamon	NN
12069	627	14	,	,	,
12069	627	15	nutmeg	nutmeg	NNP
12069	627	16	and	and	CC
12069	627	17	clove	clove	NNP
12069	627	18	.	.	.
12069	628	1	Add	add	VB
12069	628	2	last	last	VBP
12069	628	3	a	a	DT
12069	628	4	cup	cup	NN
12069	628	5	of	of	IN
12069	628	6	chopped	chop	VBN
12069	628	7	raisins	raisin	NNS
12069	628	8	.	.	.
12069	629	1	Roll	roll	VB
12069	629	2	the	the	DT
12069	629	3	dough	dough	NN
12069	629	4	out	out	RP
12069	629	5	about	about	IN
12069	629	6	one	one	CD
12069	629	7	-	-	HYPH
12069	629	8	quarter	quarter	NN
12069	629	9	of	of	IN
12069	629	10	an	an	DT
12069	629	11	inch	inch	NN
12069	629	12	thick	thick	JJ
12069	629	13	,	,	,
12069	629	14	cut	cut	VBN
12069	629	15	into	into	IN
12069	629	16	small	small	JJ
12069	629	17	squares	square	NNS
12069	629	18	and	and	CC
12069	629	19	bake	bake	NN
12069	629	20	in	in	RP
12069	629	21	a	a	DT
12069	629	22	quick	quick	JJ
12069	629	23	oven	oven	NN
12069	629	24	for	for	IN
12069	629	25	twelve	twelve	CD
12069	629	26	minutes	minute	NNS
12069	629	27	.	.	.
12069	630	1	*	*	NFP
12069	630	2	*	*	NFP
12069	630	3	*	*	NFP
12069	630	4	*	*	NFP
12069	630	5	*	*	NFP
12069	630	6	Lady	Lady	NNP
12069	630	7	Baltimore	Baltimore	NNP
12069	630	8	Cake	Cake	NNP
12069	630	9	Cream	Cream	NNP
12069	630	10	one	one	CD
12069	630	11	pound	pound	NN
12069	630	12	of	of	IN
12069	630	13	sugar	sugar	NN
12069	630	14	and	and	CC
12069	630	15	half	half	PDT
12069	630	16	a	a	DT
12069	630	17	pound	pound	NN
12069	630	18	of	of	IN
12069	630	19	butter	butter	NN
12069	630	20	.	.	.
12069	631	1	Beat	beat	VB
12069	631	2	the	the	DT
12069	631	3	yolks	yolk	NNS
12069	631	4	and	and	CC
12069	631	5	whites	white	NNS
12069	631	6	of	of	IN
12069	631	7	eight	eight	CD
12069	631	8	eggs	egg	NNS
12069	631	9	separately	separately	RB
12069	631	10	,	,	,
12069	631	11	and	and	CC
12069	631	12	add	add	VB
12069	631	13	the	the	DT
12069	631	14	beaten	beat	VBN
12069	631	15	yolks	yolk	NNS
12069	631	16	to	to	IN
12069	631	17	the	the	DT
12069	631	18	butter	butter	NN
12069	631	19	and	and	CC
12069	631	20	sugar	sugar	NN
12069	631	21	.	.	.
12069	632	1	Stir	stir	VB
12069	632	2	in	in	IN
12069	632	3	half	half	PDT
12069	632	4	a	a	DT
12069	632	5	pint	pint	NN
12069	632	6	of	of	IN
12069	632	7	milk	milk	NN
12069	632	8	and	and	CC
12069	632	9	one	one	CD
12069	632	10	pound	pound	NN
12069	632	11	of	of	IN
12069	632	12	flour	flour	NN
12069	632	13	with	with	IN
12069	632	14	four	four	CD
12069	632	15	teaspoonfuls	teaspoonful	NNS
12069	632	16	of	of	IN
12069	632	17	baking	bake	VBG
12069	632	18	powder	powder	NN
12069	632	19	.	.	.
12069	633	1	Flavor	flavor	NN
12069	633	2	with	with	IN
12069	633	3	lemon	lemon	NN
12069	633	4	or	or	CC
12069	633	5	vanilla	vanilla	NN
12069	633	6	and	and	CC
12069	633	7	bake	bake	NN
12069	633	8	in	in	IN
12069	633	9	three	three	CD
12069	633	10	layers	layer	NNS
12069	633	11	.	.	.
12069	634	1	For	for	IN
12069	634	2	the	the	DT
12069	634	3	filling	filling	NN
12069	634	4	,	,	,
12069	634	5	boil	boil	VB
12069	634	6	three	three	CD
12069	634	7	cups	cup	NNS
12069	634	8	of	of	IN
12069	634	9	powdered	powdered	JJ
12069	634	10	sugar	sugar	NN
12069	634	11	and	and	CC
12069	634	12	three	three	CD
12069	634	13	-	-	HYPH
12069	634	14	quarters	quarter	NNS
12069	634	15	of	of	IN
12069	634	16	a	a	DT
12069	634	17	cup	cup	NN
12069	634	18	of	of	IN
12069	634	19	water	water	NN
12069	634	20	for	for	IN
12069	634	21	five	five	CD
12069	634	22	minutes	minute	NNS
12069	634	23	.	.	.
12069	635	1	Beat	beat	VB
12069	635	2	four	four	CD
12069	635	3	eggs	egg	NNS
12069	635	4	,	,	,
12069	635	5	the	the	DT
12069	635	6	yolks	yolk	NNS
12069	635	7	and	and	CC
12069	635	8	whites	white	NNS
12069	635	9	together	together	RB
12069	635	10	,	,	,
12069	635	11	and	and	CC
12069	635	12	into	into	IN
12069	635	13	them	-PRON-	PRP
12069	635	14	stir	stir	VBP
12069	635	15	the	the	DT
12069	635	16	boiling	boiling	NN
12069	635	17	syrup	syrup	NN
12069	635	18	,	,	,
12069	635	19	add	add	VB
12069	635	20	two	two	CD
12069	635	21	cups	cup	NNS
12069	635	22	of	of	IN
12069	635	23	chopped	chop	VBN
12069	635	24	raisins	raisin	NNS
12069	635	25	and	and	CC
12069	635	26	two	two	CD
12069	635	27	cups	cup	NNS
12069	635	28	of	of	IN
12069	635	29	almonds	almond	NNS
12069	635	30	,	,	,
12069	635	31	chopped	chop	VBN
12069	635	32	and	and	CC
12069	635	33	blanched	blanch	VBN
12069	635	34	.	.	.
12069	636	1	Flavor	flavor	NN
12069	636	2	with	with	IN
12069	636	3	vanilla	vanilla	NN
12069	636	4	and	and	CC
12069	636	5	spread	spread	VBD
12069	636	6	thickly	thickly	RB
12069	636	7	between	between	IN
12069	636	8	the	the	DT
12069	636	9	layers	layer	NNS
12069	636	10	of	of	IN
12069	636	11	cake	cake	NN
12069	636	12	.	.	.
12069	637	1	Cover	cover	VB
12069	637	2	with	with	IN
12069	637	3	white	white	JJ
12069	637	4	frosting	frosting	NN
12069	637	5	.	.	.
12069	638	1	*	*	NFP
12069	638	2	*	*	NFP
12069	638	3	*	*	NFP
12069	638	4	*	*	NFP
12069	638	5	*	*	NFP
12069	638	6	Silver	Silver	NNP
12069	638	7	Cake	Cake	NNP
12069	638	8	Beat	Beat	NNP
12069	638	9	lightly	lightly	RB
12069	638	10	the	the	DT
12069	638	11	whites	white	NNS
12069	638	12	of	of	IN
12069	638	13	eight	eight	CD
12069	638	14	eggs	egg	NNS
12069	638	15	.	.	.
12069	639	1	Cream	cream	NN
12069	639	2	two	two	CD
12069	639	3	cups	cup	NNS
12069	639	4	of	of	IN
12069	639	5	sugar	sugar	NN
12069	639	6	and	and	CC
12069	639	7	half	half	PDT
12069	639	8	a	a	DT
12069	639	9	cup	cup	NN
12069	639	10	of	of	IN
12069	639	11	butter	butter	NN
12069	639	12	.	.	.
12069	640	1	Stir	stir	VB
12069	640	2	into	into	IN
12069	640	3	the	the	DT
12069	640	4	eggs	egg	NNS
12069	640	5	,	,	,
12069	640	6	adding	add	VBG
12069	640	7	three	three	CD
12069	640	8	-	-	HYPH
12069	640	9	fourths	fourth	NNS
12069	640	10	of	of	IN
12069	640	11	a	a	DT
12069	640	12	cup	cup	NN
12069	640	13	of	of	IN
12069	640	14	milk	milk	NN
12069	640	15	.	.	.
12069	641	1	Sift	sift	VB
12069	641	2	into	into	IN
12069	641	3	the	the	DT
12069	641	4	batter	batter	NN
12069	641	5	three	three	CD
12069	641	6	cups	cup	NNS
12069	641	7	of	of	IN
12069	641	8	flour	flour	NN
12069	641	9	and	and	CC
12069	641	10	one	one	CD
12069	641	11	heaping	heap	VBG
12069	641	12	teaspoonful	teaspoonful	JJ
12069	641	13	of	of	IN
12069	641	14	baking	bake	VBG
12069	641	15	powder	powder	NN
12069	641	16	.	.	.
12069	642	1	Bake	bake	VB
12069	642	2	in	in	IN
12069	642	3	a	a	DT
12069	642	4	moderate	moderate	JJ
12069	642	5	oven	oven	NN
12069	642	6	.	.	.
12069	643	1	*	*	NFP
12069	643	2	*	*	NFP
12069	643	3	*	*	NFP
12069	643	4	*	*	NFP
12069	643	5	*	*	NFP
12069	643	6	Gold	Gold	NNP
12069	643	7	Cake	Cake	NNP
12069	643	8	Cream	Cream	NNP
12069	643	9	a	a	DT
12069	643	10	cup	cup	NN
12069	643	11	of	of	IN
12069	643	12	sugar	sugar	NN
12069	643	13	and	and	CC
12069	643	14	three	three	CD
12069	643	15	-	-	HYPH
12069	643	16	fourths	fourth	NNS
12069	643	17	of	of	IN
12069	643	18	a	a	DT
12069	643	19	cup	cup	NN
12069	643	20	of	of	IN
12069	643	21	butter	butter	NN
12069	643	22	.	.	.
12069	644	1	Mix	mix	VB
12069	644	2	into	into	IN
12069	644	3	this	this	DT
12069	644	4	the	the	DT
12069	644	5	beaten	beaten	JJ
12069	644	6	yolks	yolk	NNS
12069	644	7	of	of	IN
12069	644	8	eight	eight	CD
12069	644	9	eggs	egg	NNS
12069	644	10	and	and	CC
12069	644	11	half	half	PDT
12069	644	12	a	a	DT
12069	644	13	cup	cup	NN
12069	644	14	of	of	IN
12069	644	15	milk	milk	NN
12069	644	16	.	.	.
12069	645	1	Last	last	JJ
12069	645	2	add	add	VB
12069	645	3	one	one	CD
12069	645	4	and	and	CC
12069	645	5	a	a	DT
12069	645	6	half	half	NN
12069	645	7	cups	cup	NNS
12069	645	8	of	of	IN
12069	645	9	flour	flour	NN
12069	645	10	with	with	IN
12069	645	11	one	one	CD
12069	645	12	teaspoonful	teaspoonful	NN
12069	645	13	of	of	IN
12069	645	14	baking	bake	VBG
12069	645	15	powder	powder	NN
12069	645	16	.	.	.
12069	646	1	Bake	bake	VB
12069	646	2	in	in	RP
12069	646	3	a	a	DT
12069	646	4	long	long	JJ
12069	646	5	bread	bread	NN
12069	646	6	tin	tin	NN
12069	646	7	.	.	.
12069	647	1	*	*	NFP
12069	647	2	*	*	NFP
12069	647	3	*	*	NFP
12069	647	4	*	*	NFP
12069	647	5	*	*	NFP
12069	647	6	Fig	fig	NN
12069	647	7	Filling	fill	VBG
12069	647	8	for	for	IN
12069	647	9	Cake	Cake	NNP
12069	647	10	Chop	Chop	NNP
12069	647	11	together	together	RB
12069	647	12	one	one	CD
12069	647	13	pound	pound	NN
12069	647	14	of	of	IN
12069	647	15	dried	dry	VBN
12069	647	16	figs	fig	NNS
12069	647	17	and	and	CC
12069	647	18	one	one	CD
12069	647	19	cup	cup	NN
12069	647	20	of	of	IN
12069	647	21	seeded	seeded	JJ
12069	647	22	raisins	raisin	NNS
12069	647	23	.	.	.
12069	648	1	Add	add	VB
12069	648	2	the	the	DT
12069	648	3	juice	juice	NN
12069	648	4	and	and	CC
12069	648	5	grated	grate	VBN
12069	648	6	rind	rind	NN
12069	648	7	of	of	IN
12069	648	8	a	a	DT
12069	648	9	lemon	lemon	NN
12069	648	10	and	and	CC
12069	648	11	sugar	sugar	NN
12069	648	12	to	to	TO
12069	648	13	taste	taste	VB
12069	648	14	.	.	.
12069	649	1	Pour	pour	VB
12069	649	2	over	over	IN
12069	649	3	the	the	DT
12069	649	4	mixture	mixture	NN
12069	649	5	a	a	DT
12069	649	6	cup	cup	NN
12069	649	7	of	of	IN
12069	649	8	water	water	NN
12069	649	9	and	and	CC
12069	649	10	heat	heat	VBP
12069	649	11	thoroughly	thoroughly	RB
12069	649	12	,	,	,
12069	649	13	mixing	mix	VBG
12069	649	14	it	-PRON-	PRP
12069	649	15	over	over	IN
12069	649	16	the	the	DT
12069	649	17	fire	fire	NN
12069	649	18	.	.	.
12069	650	1	Spread	Spread	VBN
12069	650	2	between	between	IN
12069	650	3	layers	layer	NNS
12069	650	4	of	of	IN
12069	650	5	white	white	JJ
12069	650	6	cake	cake	NN
12069	650	7	.	.	.
12069	651	1	*	*	NFP
12069	651	2	*	*	NFP
12069	651	3	*	*	NFP
12069	651	4	*	*	NFP
12069	651	5	*	*	NFP
12069	651	6	Thin	Thin	NNP
12069	651	7	Gingerbread	Gingerbread	NNP
12069	651	8	Place	Place	NNP
12069	651	9	in	in	IN
12069	651	10	a	a	DT
12069	651	11	saucepan	saucepan	NN
12069	651	12	one	one	CD
12069	651	13	pint	pint	NN
12069	651	14	of	of	IN
12069	651	15	molasses	molasse	NNS
12069	651	16	,	,	,
12069	651	17	one	one	CD
12069	651	18	cup	cup	NN
12069	651	19	of	of	IN
12069	651	20	butter	butter	NN
12069	651	21	,	,	,
12069	651	22	one	one	CD
12069	651	23	teaspoonful	teaspoonful	NN
12069	651	24	of	of	IN
12069	651	25	ginger	ginger	NN
12069	651	26	,	,	,
12069	651	27	one	one	CD
12069	651	28	teaspoonful	teaspoonful	NN
12069	651	29	of	of	IN
12069	651	30	soda	soda	NN
12069	651	31	,	,	,
12069	651	32	and	and	CC
12069	651	33	let	let	VB
12069	651	34	them	-PRON-	PRP
12069	651	35	boil	boil	VB
12069	651	36	together	together	RB
12069	651	37	for	for	IN
12069	651	38	a	a	DT
12069	651	39	moment	moment	NN
12069	651	40	.	.	.
12069	652	1	Then	then	RB
12069	652	2	remove	remove	VB
12069	652	3	from	from	IN
12069	652	4	the	the	DT
12069	652	5	fire	fire	NN
12069	652	6	,	,	,
12069	652	7	and	and	CC
12069	652	8	when	when	WRB
12069	652	9	nearly	nearly	RB
12069	652	10	cool	cool	JJ
12069	652	11	stir	stir	NN
12069	652	12	in	in	IN
12069	652	13	flour	flour	NN
12069	652	14	enough	enough	RB
12069	652	15	to	to	TO
12069	652	16	make	make	VB
12069	652	17	a	a	DT
12069	652	18	thick	thick	JJ
12069	652	19	batter	batter	NN
12069	652	20	or	or	CC
12069	652	21	dough	dough	NN
12069	652	22	.	.	.
12069	653	1	Spread	spread	VB
12069	653	2	thinly	thinly	RB
12069	653	3	on	on	IN
12069	653	4	tins	tin	NNS
12069	653	5	and	and	CC
12069	653	6	bake	bake	VB
12069	653	7	quickly	quickly	RB
12069	653	8	.	.	.
12069	654	1	WINE	WINE	NNP
12069	654	2	CUPS	CUPS	NNP
12069	654	3	and	and	CC
12069	654	4	PUNCHES	PUNCHES	NNP
12069	654	5	[	[	-LRB-
12069	654	6	Illustration	illustration	NN
12069	654	7	]	]	-RRB-
12069	654	8	Champagne	Champagne	NNP
12069	654	9	Cup	Cup	NNP
12069	654	10	I	-PRON-	PRP
12069	654	11	Pour	pour	VBP
12069	654	12	on	on	IN
12069	654	13	a	a	DT
12069	654	14	sliced	sliced	JJ
12069	654	15	cucumber	cucumber	NN
12069	654	16	one	one	CD
12069	654	17	pint	pint	NN
12069	654	18	of	of	IN
12069	654	19	sherry	sherry	NN
12069	654	20	and	and	CC
12069	654	21	one	one	CD
12069	654	22	-	-	HYPH
12069	654	23	half	half	NN
12069	654	24	pint	pint	NN
12069	654	25	of	of	IN
12069	654	26	brandy	brandy	NN
12069	654	27	.	.	.
12069	655	1	Grate	grate	VB
12069	655	2	the	the	DT
12069	655	3	rind	rind	NN
12069	655	4	of	of	IN
12069	655	5	two	two	CD
12069	655	6	lemons	lemon	NNS
12069	655	7	over	over	IN
12069	655	8	a	a	DT
12069	655	9	little	little	JJ
12069	655	10	sugar	sugar	NN
12069	655	11	.	.	.
12069	656	1	Add	add	VB
12069	656	2	it	-PRON-	PRP
12069	656	3	to	to	IN
12069	656	4	the	the	DT
12069	656	5	mixture	mixture	NN
12069	656	6	with	with	IN
12069	656	7	the	the	DT
12069	656	8	juice	juice	NN
12069	656	9	of	of	IN
12069	656	10	one	one	CD
12069	656	11	lemon	lemon	NN
12069	656	12	and	and	CC
12069	656	13	the	the	DT
12069	656	14	juice	juice	NN
12069	656	15	of	of	IN
12069	656	16	three	three	CD
12069	656	17	oranges	orange	NNS
12069	656	18	,	,	,
12069	656	19	half	half	PDT
12069	656	20	a	a	DT
12069	656	21	pint	pint	NN
12069	656	22	of	of	IN
12069	656	23	Curacao	Curacao	NNP
12069	656	24	,	,	,
12069	656	25	two	two	CD
12069	656	26	bottles	bottle	NNS
12069	656	27	of	of	IN
12069	656	28	seltzer	seltzer	NN
12069	656	29	,	,	,
12069	656	30	three	three	CD
12069	656	31	bottles	bottle	NNS
12069	656	32	of	of	IN
12069	656	33	apollinaris	apollinaris	NNP
12069	656	34	and	and	CC
12069	656	35	three	three	CD
12069	656	36	bottles	bottle	NNS
12069	656	37	of	of	IN
12069	656	38	champagne	champagne	NN
12069	656	39	.	.	.
12069	657	1	Sweeten	sweeten	VB
12069	657	2	to	to	TO
12069	657	3	taste	taste	NN
12069	657	4	and	and	CC
12069	657	5	ice	ice	NN
12069	657	6	well	well	RB
12069	657	7	.	.	.
12069	658	1	*	*	NFP
12069	658	2	*	*	NFP
12069	658	3	*	*	NFP
12069	658	4	*	*	NFP
12069	658	5	*	*	NFP
12069	658	6	Champagne	Champagne	NNP
12069	658	7	Cup	Cup	NNP
12069	658	8	II	II	NNP
12069	658	9	Mix	Mix	NNP
12069	658	10	together	together	RB
12069	658	11	two	two	CD
12069	658	12	tablespoonfuls	tablespoonful	NNS
12069	658	13	of	of	IN
12069	658	14	sugar	sugar	NN
12069	658	15	,	,	,
12069	658	16	the	the	DT
12069	658	17	juice	juice	NN
12069	658	18	and	and	CC
12069	658	19	shaved	shave	VBN
12069	658	20	peel	peel	NN
12069	658	21	of	of	IN
12069	658	22	a	a	DT
12069	658	23	lemon	lemon	NN
12069	658	24	,	,	,
12069	658	25	a	a	DT
12069	658	26	few	few	JJ
12069	658	27	slices	slice	NNS
12069	658	28	of	of	IN
12069	658	29	cucumbers	cucumber	NNS
12069	658	30	,	,	,
12069	658	31	one	one	CD
12069	658	32	wine	wine	NN
12069	658	33	glass	glass	NN
12069	658	34	of	of	IN
12069	658	35	Curacao	Curacao	NNP
12069	658	36	,	,	,
12069	658	37	one	one	CD
12069	658	38	quart	quart	NN
12069	658	39	of	of	IN
12069	658	40	apollinaris	apollinaris	NNP
12069	658	41	and	and	CC
12069	658	42	one	one	CD
12069	658	43	quart	quart	NN
12069	658	44	of	of	IN
12069	658	45	champagne	champagne	NN
12069	658	46	.	.	.
12069	659	1	Pour	pour	VB
12069	659	2	over	over	IN
12069	659	3	a	a	DT
12069	659	4	block	block	NN
12069	659	5	of	of	IN
12069	659	6	ice	ice	NN
12069	659	7	in	in	IN
12069	659	8	a	a	DT
12069	659	9	punch	punch	NN
12069	659	10	bowl	bowl	NN
12069	659	11	.	.	.
12069	660	1	*	*	NFP
12069	660	2	*	*	NFP
12069	660	3	*	*	NFP
12069	660	4	*	*	NFP
12069	660	5	*	*	NFP
12069	660	6	Champagne	Champagne	NNP
12069	660	7	Cup	Cup	NNP
12069	660	8	III	III	NNP
12069	660	9	Rub	Rub	NNP
12069	660	10	three	three	CD
12069	660	11	ounces	ounce	NNS
12069	660	12	of	of	IN
12069	660	13	sugar	sugar	NN
12069	660	14	on	on	IN
12069	660	15	lemon	lemon	NN
12069	660	16	peel	peel	NN
12069	660	17	and	and	CC
12069	660	18	put	put	VBD
12069	660	19	in	in	RP
12069	660	20	a	a	DT
12069	660	21	punch	punch	NN
12069	660	22	bowl	bowl	NN
12069	660	23	with	with	IN
12069	660	24	the	the	DT
12069	660	25	juice	juice	NN
12069	660	26	of	of	IN
12069	660	27	four	four	CD
12069	660	28	lemons	lemon	NNS
12069	660	29	,	,	,
12069	660	30	one	one	CD
12069	660	31	quart	quart	NN
12069	660	32	of	of	IN
12069	660	33	apollinaris	apollinaris	NNP
12069	660	34	,	,	,
12069	660	35	and	and	CC
12069	660	36	one	one	CD
12069	660	37	quart	quart	NN
12069	660	38	of	of	IN
12069	660	39	orgeat	orgeat	NN
12069	660	40	.	.	.
12069	661	1	Beat	beat	VB
12069	661	2	this	this	DT
12069	661	3	well	well	NN
12069	661	4	.	.	.
12069	662	1	Then	then	RB
12069	662	2	add	add	VB
12069	662	3	one	one	CD
12069	662	4	pint	pint	NN
12069	662	5	of	of	IN
12069	662	6	brandy	brandy	NN
12069	662	7	,	,	,
12069	662	8	half	half	PDT
12069	662	9	a	a	DT
12069	662	10	glass	glass	NN
12069	662	11	of	of	IN
12069	662	12	Jamaica	Jamaica	NNP
12069	662	13	rum	rum	NN
12069	662	14	and	and	CC
12069	662	15	a	a	DT
12069	662	16	glass	glass	NN
12069	662	17	of	of	IN
12069	662	18	Maraschino	Maraschino	NNP
12069	662	19	.	.	.
12069	663	1	Strain	strain	VB
12069	663	2	into	into	IN
12069	663	3	a	a	DT
12069	663	4	bowl	bowl	NN
12069	663	5	of	of	IN
12069	663	6	ice	ice	NN
12069	663	7	and	and	CC
12069	663	8	just	just	RB
12069	663	9	before	before	IN
12069	663	10	serving	serve	VBG
12069	663	11	,	,	,
12069	663	12	pour	pour	VB
12069	663	13	in	in	IN
12069	663	14	three	three	CD
12069	663	15	quarts	quart	NNS
12069	663	16	of	of	IN
12069	663	17	champagne	champagne	NN
12069	663	18	.	.	.
12069	664	1	*	*	NFP
12069	664	2	*	*	NFP
12069	664	3	*	*	NFP
12069	664	4	*	*	NFP
12069	664	5	*	*	NFP
12069	664	6	Champagne	Champagne	NNP
12069	664	7	Cup	Cup	NNP
12069	664	8	IV	IV	NNP
12069	664	9	Two	two	CD
12069	664	10	tablespoonfuls	tablespoonful	NNS
12069	664	11	of	of	IN
12069	664	12	sugar	sugar	NN
12069	664	13	rubbed	rub	VBN
12069	664	14	on	on	IN
12069	664	15	the	the	DT
12069	664	16	peel	peel	NN
12069	664	17	of	of	IN
12069	664	18	a	a	DT
12069	664	19	lemon	lemon	NN
12069	664	20	and	and	CC
12069	664	21	mixed	mix	VBN
12069	664	22	with	with	IN
12069	664	23	the	the	DT
12069	664	24	juice	juice	NN
12069	664	25	of	of	IN
12069	664	26	half	half	PDT
12069	664	27	a	a	DT
12069	664	28	lemon	lemon	NN
12069	664	29	,	,	,
12069	664	30	three	three	CD
12069	664	31	slices	slice	NNS
12069	664	32	of	of	IN
12069	664	33	pineapple	pineapple	NN
12069	664	34	,	,	,
12069	664	35	one	one	CD
12069	664	36	wine	wine	NN
12069	664	37	glass	glass	NN
12069	664	38	each	each	DT
12069	664	39	of	of	IN
12069	664	40	Maraschino	Maraschino	NNP
12069	664	41	and	and	CC
12069	664	42	brandy	brandy	NN
12069	664	43	and	and	CC
12069	664	44	a	a	DT
12069	664	45	quart	quart	NN
12069	664	46	each	each	DT
12069	664	47	of	of	IN
12069	664	48	apollinaris	apollinaris	NNP
12069	664	49	and	and	CC
12069	664	50	champagne	champagne	NNP
12069	664	51	.	.	.
12069	665	1	Ice	ice	VB
12069	665	2	well	well	RB
12069	665	3	.	.	.
12069	666	1	*	*	NFP
12069	666	2	*	*	NFP
12069	666	3	*	*	NFP
12069	666	4	*	*	NFP
12069	666	5	*	*	NFP
12069	666	6	Champagne	Champagne	NNP
12069	666	7	Cup	Cup	NNP
12069	666	8	V	V	NNP
12069	666	9	Rub	Rub	NNP
12069	666	10	two	two	CD
12069	666	11	ounces	ounce	NNS
12069	666	12	of	of	IN
12069	666	13	sugar	sugar	NN
12069	666	14	over	over	IN
12069	666	15	the	the	DT
12069	666	16	peel	peel	NN
12069	666	17	of	of	IN
12069	666	18	an	an	DT
12069	666	19	orange	orange	NN
12069	666	20	.	.	.
12069	667	1	Mix	mix	VB
12069	667	2	with	with	IN
12069	667	3	it	-PRON-	PRP
12069	667	4	the	the	DT
12069	667	5	juice	juice	NN
12069	667	6	of	of	IN
12069	667	7	an	an	DT
12069	667	8	orange	orange	NN
12069	667	9	,	,	,
12069	667	10	two	two	CD
12069	667	11	wine	wine	NN
12069	667	12	glasses	glass	NNS
12069	667	13	of	of	IN
12069	667	14	sherry	sherry	NNP
12069	667	15	,	,	,
12069	667	16	one	one	CD
12069	667	17	wine	wine	NN
12069	667	18	glass	glass	NN
12069	667	19	of	of	IN
12069	667	20	Maraschino	Maraschino	NNP
12069	667	21	,	,	,
12069	667	22	and	and	CC
12069	667	23	a	a	DT
12069	667	24	quart	quart	NN
12069	667	25	each	each	DT
12069	667	26	of	of	IN
12069	667	27	apollinaris	apollinaris	NNP
12069	667	28	and	and	CC
12069	667	29	champagne	champagne	NNP
12069	667	30	.	.	.
12069	668	1	Add	add	VB
12069	668	2	a	a	DT
12069	668	3	few	few	JJ
12069	668	4	slices	slice	NNS
12069	668	5	of	of	IN
12069	668	6	cucumber	cucumber	NN
12069	668	7	and	and	CC
12069	668	8	plenty	plenty	NN
12069	668	9	of	of	IN
12069	668	10	ice	ice	NN
12069	668	11	.	.	.
12069	669	1	*	*	NFP
12069	669	2	*	*	NFP
12069	669	3	*	*	NFP
12069	669	4	*	*	NFP
12069	669	5	*	*	NFP
12069	669	6	Hock	Hock	NNP
12069	669	7	Cup	Cup	NNP
12069	669	8	Pour	Pour	NNP
12069	669	9	over	over	IN
12069	669	10	a	a	DT
12069	669	11	block	block	NN
12069	669	12	of	of	IN
12069	669	13	ice	ice	NN
12069	669	14	in	in	IN
12069	669	15	a	a	DT
12069	669	16	punch	punch	NN
12069	669	17	bowl	bowl	NN
12069	669	18	,	,	,
12069	669	19	a	a	DT
12069	669	20	wine	wine	NN
12069	669	21	glass	glass	NN
12069	669	22	of	of	IN
12069	669	23	Maraschino	Maraschino	NNP
12069	669	24	,	,	,
12069	669	25	two	two	CD
12069	669	26	quarts	quart	NNS
12069	669	27	of	of	IN
12069	669	28	apollinaris	apollinaris	NNP
12069	669	29	,	,	,
12069	669	30	two	two	CD
12069	669	31	quarts	quart	NNS
12069	669	32	of	of	IN
12069	669	33	sparkling	sparkle	VBG
12069	669	34	hock	hock	NN
12069	669	35	and	and	CC
12069	669	36	the	the	DT
12069	669	37	juice	juice	NN
12069	669	38	of	of	IN
12069	669	39	two	two	CD
12069	669	40	lemons	lemon	NNS
12069	669	41	.	.	.
12069	670	1	Sweeten	sweeten	VB
12069	670	2	with	with	IN
12069	670	3	two	two	CD
12069	670	4	ounces	ounce	NNS
12069	670	5	of	of	IN
12069	670	6	sugar	sugar	NN
12069	670	7	.	.	.
12069	671	1	*	*	NFP
12069	671	2	*	*	NFP
12069	671	3	*	*	NFP
12069	671	4	*	*	NFP
12069	671	5	*	*	NFP
12069	671	6	Badminton	Badminton	NNP
12069	671	7	Claret	Claret	NNP
12069	671	8	Cup	Cup	NNP
12069	671	9	Rub	Rub	NNP
12069	671	10	six	six	CD
12069	671	11	lumps	lump	NNS
12069	671	12	of	of	IN
12069	671	13	sugar	sugar	NN
12069	671	14	on	on	IN
12069	671	15	a	a	DT
12069	671	16	lemon	lemon	NN
12069	671	17	,	,	,
12069	671	18	strain	strain	VB
12069	671	19	the	the	DT
12069	671	20	juice	juice	NN
12069	671	21	of	of	IN
12069	671	22	the	the	DT
12069	671	23	lemon	lemon	NN
12069	671	24	over	over	IN
12069	671	25	the	the	DT
12069	671	26	sugar	sugar	NN
12069	671	27	and	and	CC
12069	671	28	add	add	VB
12069	671	29	a	a	DT
12069	671	30	glass	glass	NN
12069	671	31	of	of	IN
12069	671	32	good	good	JJ
12069	671	33	sherry	sherry	NN
12069	671	34	,	,	,
12069	671	35	two	two	CD
12069	671	36	sprigs	sprig	NNS
12069	671	37	of	of	IN
12069	671	38	verbena	verbena	NNP
12069	671	39	,	,	,
12069	671	40	a	a	DT
12069	671	41	few	few	JJ
12069	671	42	slices	slice	NNS
12069	671	43	of	of	IN
12069	671	44	cucumber	cucumber	NN
12069	671	45	and	and	CC
12069	671	46	a	a	DT
12069	671	47	quart	quart	NN
12069	671	48	of	of	IN
12069	671	49	claret	claret	NN
12069	671	50	.	.	.
12069	672	1	Place	place	NN
12069	672	2	in	in	IN
12069	672	3	the	the	DT
12069	672	4	bowl	bowl	NN
12069	672	5	a	a	DT
12069	672	6	large	large	JJ
12069	672	7	piece	piece	NN
12069	672	8	of	of	IN
12069	672	9	ice	ice	NN
12069	672	10	,	,	,
12069	672	11	and	and	CC
12069	672	12	when	when	WRB
12069	672	13	ready	ready	JJ
12069	672	14	to	to	TO
12069	672	15	serve	serve	VB
12069	672	16	add	add	VB
12069	672	17	a	a	DT
12069	672	18	quart	quart	NN
12069	672	19	of	of	IN
12069	672	20	sparkling	sparkle	VBG
12069	672	21	mineral	mineral	NN
12069	672	22	water	water	NN
12069	672	23	.	.	.
12069	673	1	*	*	NFP
12069	673	2	*	*	NFP
12069	673	3	*	*	NFP
12069	673	4	*	*	NFP
12069	673	5	*	*	NFP
12069	673	6	Moselle	Moselle	NNP
12069	673	7	Cup	Cup	NNP
12069	673	8	Place	Place	NNP
12069	673	9	the	the	DT
12069	673	10	following	follow	VBG
12069	673	11	ingredients	ingredient	NNS
12069	673	12	in	in	IN
12069	673	13	a	a	DT
12069	673	14	punch	punch	NN
12069	673	15	bowl	bowl	NN
12069	673	16	,	,	,
12069	673	17	with	with	IN
12069	673	18	a	a	DT
12069	673	19	block	block	NN
12069	673	20	of	of	IN
12069	673	21	ice	ice	NN
12069	673	22	,	,	,
12069	673	23	two	two	CD
12069	673	24	ounces	ounce	NNS
12069	673	25	of	of	IN
12069	673	26	sugar	sugar	NN
12069	673	27	,	,	,
12069	673	28	the	the	DT
12069	673	29	shaved	shave	VBN
12069	673	30	peel	peel	NN
12069	673	31	of	of	IN
12069	673	32	half	half	PDT
12069	673	33	an	an	DT
12069	673	34	orange	orange	NN
12069	673	35	,	,	,
12069	673	36	three	three	CD
12069	673	37	peaches	peach	NNS
12069	673	38	sliced	slice	VBN
12069	673	39	,	,	,
12069	673	40	a	a	DT
12069	673	41	small	small	JJ
12069	673	42	pineapple	pineapple	NN
12069	673	43	sliced	slice	VBN
12069	673	44	,	,	,
12069	673	45	half	half	PDT
12069	673	46	a	a	DT
12069	673	47	dozen	dozen	NN
12069	673	48	apricots	apricot	NNS
12069	673	49	,	,	,
12069	673	50	a	a	DT
12069	673	51	wine	wine	NN
12069	673	52	glass	glass	NN
12069	673	53	of	of	IN
12069	673	54	sherry	sherry	NNP
12069	673	55	,	,	,
12069	673	56	a	a	DT
12069	673	57	quart	quart	NN
12069	673	58	of	of	IN
12069	673	59	sparkling	sparkle	VBG
12069	673	60	Moselle	Moselle	NNP
12069	673	61	and	and	CC
12069	673	62	a	a	DT
12069	673	63	quart	quart	NN
12069	673	64	of	of	IN
12069	673	65	apollinaris	apollinaris	NNP
12069	673	66	.	.	.
12069	674	1	*	*	NFP
12069	674	2	*	*	NFP
12069	674	3	*	*	NFP
12069	674	4	*	*	NFP
12069	674	5	*	*	NFP
12069	674	6	Sauterne	Sauterne	NNP
12069	674	7	Cup	Cup	NNP
12069	674	8	Pour	Pour	NNP
12069	674	9	in	in	IN
12069	674	10	a	a	DT
12069	674	11	punch	punch	NN
12069	674	12	bowl	bowl	NN
12069	674	13	,	,	,
12069	674	14	with	with	IN
12069	674	15	ice	ice	NN
12069	674	16	,	,	,
12069	674	17	a	a	DT
12069	674	18	quart	quart	NN
12069	674	19	each	each	DT
12069	674	20	of	of	IN
12069	674	21	sauterne	sauterne	NNP
12069	674	22	,	,	,
12069	674	23	apollinaris	apollinaris	NNP
12069	674	24	and	and	CC
12069	674	25	champagne	champagne	NNP
12069	674	26	,	,	,
12069	674	27	a	a	DT
12069	674	28	wine	wine	NN
12069	674	29	glass	glass	NN
12069	674	30	of	of	IN
12069	674	31	Chartreuse	Chartreuse	NNP
12069	674	32	and	and	CC
12069	674	33	two	two	CD
12069	674	34	tablespoonfuls	tablespoonful	NNS
12069	674	35	of	of	IN
12069	674	36	sugar	sugar	NN
12069	674	37	.	.	.
12069	675	1	*	*	NFP
12069	675	2	*	*	NFP
12069	675	3	*	*	NFP
12069	675	4	*	*	NFP
12069	675	5	*	*	NFP
12069	675	6	Champagne	Champagne	NNP
12069	675	7	Punch	Punch	NNP
12069	675	8	In	in	IN
12069	675	9	a	a	DT
12069	675	10	bowl	bowl	NN
12069	675	11	place	place	NN
12069	675	12	one	one	CD
12069	675	13	sliced	slice	VBN
12069	675	14	orange	orange	NN
12069	675	15	,	,	,
12069	675	16	one	one	CD
12069	675	17	lime	lime	NN
12069	675	18	sliced	slice	VBD
12069	675	19	very	very	RB
12069	675	20	thin	thin	JJ
12069	675	21	,	,	,
12069	675	22	and	and	CC
12069	675	23	the	the	DT
12069	675	24	juice	juice	NN
12069	675	25	of	of	IN
12069	675	26	another	another	DT
12069	675	27	lime	lime	NN
12069	675	28	,	,	,
12069	675	29	one	one	CD
12069	675	30	-	-	HYPH
12069	675	31	fourth	fourth	NN
12069	675	32	of	of	IN
12069	675	33	a	a	DT
12069	675	34	pineapple	pineapple	NN
12069	675	35	sliced	slice	VBN
12069	675	36	,	,	,
12069	675	37	and	and	CC
12069	675	38	one	one	CD
12069	675	39	-	-	HYPH
12069	675	40	fourth	fourth	NN
12069	675	41	of	of	IN
12069	675	42	a	a	DT
12069	675	43	pound	pound	NN
12069	675	44	of	of	IN
12069	675	45	sugar	sugar	NN
12069	675	46	.	.	.
12069	676	1	Let	let	VB
12069	676	2	stand	stand	VB
12069	676	3	twelve	twelve	CD
12069	676	4	hours	hour	NNS
12069	676	5	.	.	.
12069	677	1	Put	put	VB
12069	677	2	a	a	DT
12069	677	3	large	large	JJ
12069	677	4	block	block	NN
12069	677	5	of	of	IN
12069	677	6	ice	ice	NN
12069	677	7	in	in	IN
12069	677	8	a	a	DT
12069	677	9	punch	punch	NN
12069	677	10	bowl	bowl	NN
12069	677	11	,	,	,
12069	677	12	add	add	VB
12069	677	13	the	the	DT
12069	677	14	above	above	JJ
12069	677	15	ingredients	ingredient	NNS
12069	677	16	with	with	IN
12069	677	17	a	a	DT
12069	677	18	wine	wine	NN
12069	677	19	glass	glass	NN
12069	677	20	of	of	IN
12069	677	21	Maraschino	Maraschino	NNP
12069	677	22	,	,	,
12069	677	23	two	two	CD
12069	677	24	tumblers	tumbler	NNS
12069	677	25	of	of	IN
12069	677	26	sauterne	sauterne	NNP
12069	677	27	,	,	,
12069	677	28	a	a	DT
12069	677	29	wine	wine	NN
12069	677	30	glass	glass	NN
12069	677	31	of	of	IN
12069	677	32	raspberry	raspberry	NN
12069	677	33	syrup	syrup	NN
12069	677	34	,	,	,
12069	677	35	and	and	CC
12069	677	36	last	last	RB
12069	677	37	of	of	IN
12069	677	38	all	all	DT
12069	677	39	,	,	,
12069	677	40	one	one	CD
12069	677	41	quart	quart	NN
12069	677	42	of	of	IN
12069	677	43	champagne	champagne	NN
12069	677	44	,	,	,
12069	677	45	a	a	DT
12069	677	46	few	few	JJ
12069	677	47	whole	whole	JJ
12069	677	48	straw	straw	NN
12069	677	49	-	-	HYPH
12069	677	50	berries	berry	NNS
12069	677	51	and	and	CC
12069	677	52	a	a	DT
12069	677	53	claret	claret	JJ
12069	677	54	glass	glass	NN
12069	677	55	of	of	IN
12069	677	56	Benedictine	Benedictine	NNP
12069	677	57	may	may	MD
12069	677	58	also	also	RB
12069	677	59	be	be	VB
12069	677	60	added	add	VBN
12069	677	61	.	.	.
12069	678	1	*	*	NFP
12069	678	2	*	*	NFP
12069	678	3	*	*	NFP
12069	678	4	*	*	NFP
12069	678	5	*	*	NFP
12069	678	6	"	"	``
12069	678	7	T	T	NNP
12069	678	8	"	"	''
12069	678	9	Punch	Punch	NNP
12069	678	10	Slice	Slice	NNP
12069	678	11	a	a	DT
12069	678	12	whole	whole	JJ
12069	678	13	pineapple	pineapple	NN
12069	678	14	and	and	CC
12069	678	15	three	three	CD
12069	678	16	lemons	lemon	NNS
12069	678	17	,	,	,
12069	678	18	and	and	CC
12069	678	19	place	place	NN
12069	678	20	in	in	IN
12069	678	21	a	a	DT
12069	678	22	punch	punch	NN
12069	678	23	bowl	bowl	NN
12069	678	24	with	with	IN
12069	678	25	the	the	DT
12069	678	26	juice	juice	NN
12069	678	27	only	only	RB
12069	678	28	of	of	IN
12069	678	29	nine	nine	CD
12069	678	30	other	other	JJ
12069	678	31	lemons	lemon	NNS
12069	678	32	,	,	,
12069	678	33	add	add	VB
12069	678	34	two	two	CD
12069	678	35	pounds	pound	NNS
12069	678	36	of	of	IN
12069	678	37	sugar	sugar	NN
12069	678	38	,	,	,
12069	678	39	and	and	CC
12069	678	40	let	let	VB
12069	678	41	these	these	DT
12069	678	42	ingredients	ingredient	NNS
12069	678	43	stand	stand	VB
12069	678	44	several	several	JJ
12069	678	45	hours	hour	NNS
12069	678	46	.	.	.
12069	679	1	Then	then	RB
12069	679	2	add	add	VB
12069	679	3	one	one	CD
12069	679	4	quart	quart	NN
12069	679	5	each	each	DT
12069	679	6	of	of	IN
12069	679	7	green	green	JJ
12069	679	8	tea	tea	NN
12069	679	9	,	,	,
12069	679	10	Jamaica	Jamaica	NNP
12069	679	11	rum	rum	NN
12069	679	12	,	,	,
12069	679	13	brandy	brandy	NN
12069	679	14	,	,	,
12069	679	15	claret	claret	NN
12069	679	16	,	,	,
12069	679	17	a	a	DT
12069	679	18	pint	pint	NN
12069	679	19	of	of	IN
12069	679	20	Curacao	Curacao	NNP
12069	679	21	,	,	,
12069	679	22	and	and	CC
12069	679	23	allow	allow	VB
12069	679	24	it	-PRON-	PRP
12069	679	25	to	to	TO
12069	679	26	stand	stand	VB
12069	679	27	another	another	DT
12069	679	28	hour	hour	NN
12069	679	29	.	.	.
12069	680	1	Then	then	RB
12069	680	2	place	place	VB
12069	680	3	in	in	IN
12069	680	4	the	the	DT
12069	680	5	punch	punch	NN
12069	680	6	bowl	bowl	NN
12069	680	7	with	with	IN
12069	680	8	a	a	DT
12069	680	9	large	large	JJ
12069	680	10	block	block	NN
12069	680	11	of	of	IN
12069	680	12	ice	ice	NN
12069	680	13	,	,	,
12069	680	14	and	and	CC
12069	680	15	pour	pour	VBP
12069	680	16	in	in	IN
12069	680	17	six	six	CD
12069	680	18	quarts	quart	NNS
12069	680	19	of	of	IN
12069	680	20	champagne	champagne	NN
12069	680	21	.	.	.
12069	681	1	*	*	NFP
12069	681	2	*	*	NFP
12069	681	3	*	*	NFP
12069	681	4	*	*	NFP
12069	681	5	*	*	NFP
12069	681	6	New	New	NNP
12069	681	7	York	York	NNP
12069	681	8	Club	Club	NNP
12069	681	9	Punch	Punch	NNP
12069	681	10	Take	Take	NNP
12069	681	11	two	two	CD
12069	681	12	pounds	pound	NNS
12069	681	13	of	of	IN
12069	681	14	lump	lump	NN
12069	681	15	sugar	sugar	NN
12069	681	16	and	and	CC
12069	681	17	squeeze	squeeze	VB
12069	681	18	over	over	IN
12069	681	19	it	-PRON-	PRP
12069	681	20	the	the	DT
12069	681	21	juice	juice	NN
12069	681	22	of	of	IN
12069	681	23	one	one	CD
12069	681	24	dozen	dozen	NN
12069	681	25	lemons	lemon	NNS
12069	681	26	,	,	,
12069	681	27	using	use	VBG
12069	681	28	a	a	DT
12069	681	29	little	little	JJ
12069	681	30	of	of	IN
12069	681	31	the	the	DT
12069	681	32	grated	grate	VBN
12069	681	33	rind	rind	NN
12069	681	34	.	.	.
12069	682	1	Let	let	VB
12069	682	2	this	this	DT
12069	682	3	stand	stand	VB
12069	682	4	three	three	CD
12069	682	5	hours	hour	NNS
12069	682	6	,	,	,
12069	682	7	then	then	RB
12069	682	8	strain	strain	VB
12069	682	9	the	the	DT
12069	682	10	syrup	syrup	NN
12069	682	11	through	through	IN
12069	682	12	two	two	CD
12069	682	13	thicknesses	thickness	NNS
12069	682	14	of	of	IN
12069	682	15	flannel	flannel	NN
12069	682	16	and	and	CC
12069	682	17	set	set	VBD
12069	682	18	away	away	RB
12069	682	19	on	on	IN
12069	682	20	ice	ice	NN
12069	682	21	.	.	.
12069	683	1	Just	just	RB
12069	683	2	before	before	IN
12069	683	3	serving	serve	VBG
12069	683	4	add	add	VB
12069	683	5	one	one	CD
12069	683	6	quart	quart	NN
12069	683	7	each	each	DT
12069	683	8	of	of	IN
12069	683	9	brandy	brandy	NN
12069	683	10	,	,	,
12069	683	11	Jamaica	Jamaica	NNP
12069	683	12	rum	rum	NN
12069	683	13	,	,	,
12069	683	14	Madeira	madeira	NN
12069	683	15	and	and	CC
12069	683	16	water	water	NN
12069	683	17	.	.	.
12069	684	1	*	*	NFP
12069	684	2	*	*	NFP
12069	684	3	*	*	NFP
12069	684	4	*	*	NFP
12069	684	5	*	*	NFP
12069	684	6	Milk	milk	NN
12069	684	7	Punch	punch	NN
12069	684	8	Take	take	VBP
12069	684	9	the	the	DT
12069	684	10	juice	juice	NN
12069	684	11	and	and	CC
12069	684	12	shaved	shave	VBN
12069	684	13	peel	peel	NN
12069	684	14	of	of	IN
12069	684	15	two	two	CD
12069	684	16	dozen	dozen	NN
12069	684	17	lemons	lemon	NNS
12069	684	18	,	,	,
12069	684	19	mix	mix	VB
12069	684	20	with	with	IN
12069	684	21	five	five	CD
12069	684	22	quarts	quart	NNS
12069	684	23	of	of	IN
12069	684	24	water	water	NN
12069	684	25	,	,	,
12069	684	26	three	three	CD
12069	684	27	pounds	pound	NNS
12069	684	28	of	of	IN
12069	684	29	loaf	loaf	NN
12069	684	30	sugar	sugar	NN
12069	684	31	and	and	CC
12069	684	32	six	six	CD
12069	684	33	quarts	quart	NNS
12069	684	34	of	of	IN
12069	684	35	rum	rum	NN
12069	684	36	.	.	.
12069	685	1	Stir	stir	VB
12069	685	2	until	until	IN
12069	685	3	the	the	DT
12069	685	4	sugar	sugar	NN
12069	685	5	is	be	VBZ
12069	685	6	dissolved	dissolve	VBN
12069	685	7	,	,	,
12069	685	8	then	then	RB
12069	685	9	add	add	VB
12069	685	10	two	two	CD
12069	685	11	quarts	quart	NNS
12069	685	12	of	of	IN
12069	685	13	boiling	boil	VBG
12069	685	14	milk	milk	NN
12069	685	15	and	and	CC
12069	685	16	allow	allow	VB
12069	685	17	the	the	DT
12069	685	18	mixture	mixture	NN
12069	685	19	to	to	TO
12069	685	20	stand	stand	VB
12069	685	21	twenty	twenty	CD
12069	685	22	-	-	HYPH
12069	685	23	four	four	CD
12069	685	24	hours	hour	NNS
12069	685	25	.	.	.
12069	686	1	Then	then	RB
12069	686	2	strain	strain	VB
12069	686	3	twice	twice	RB
12069	686	4	through	through	IN
12069	686	5	a	a	DT
12069	686	6	cloth	cloth	NN
12069	686	7	.	.	.
12069	687	1	*	*	NFP
12069	687	2	*	*	NFP
12069	687	3	*	*	NFP
12069	687	4	*	*	NFP
12069	687	5	*	*	NFP
12069	687	6	Apple	Apple	NNP
12069	687	7	Toddy	Toddy	NNP
12069	687	8	I	-PRON-	PRP
12069	687	9	Bake	bake	VBP
12069	687	10	slowly	slowly	RB
12069	687	11	two	two	CD
12069	687	12	dozen	dozen	NN
12069	687	13	cored	core	VBN
12069	687	14	apples	apple	NNS
12069	687	15	until	until	IN
12069	687	16	done	do	VBN
12069	687	17	.	.	.
12069	688	1	Place	place	NN
12069	688	2	in	in	IN
12069	688	3	a	a	DT
12069	688	4	large	large	JJ
12069	688	5	stone	stone	NN
12069	688	6	jar	jar	NN
12069	688	7	with	with	IN
12069	688	8	eight	eight	CD
12069	688	9	pounds	pound	NNS
12069	688	10	of	of	IN
12069	688	11	sugar	sugar	NN
12069	688	12	.	.	.
12069	689	1	Pour	pour	VB
12069	689	2	over	over	IN
12069	689	3	them	-PRON-	PRP
12069	689	4	four	four	CD
12069	689	5	gallons	gallon	NNS
12069	689	6	of	of	IN
12069	689	7	boiling	boil	VBG
12069	689	8	water	water	NN
12069	689	9	and	and	CC
12069	689	10	let	let	VB
12069	689	11	stand	stand	VB
12069	689	12	for	for	IN
12069	689	13	forty	forty	CD
12069	689	14	-	-	HYPH
12069	689	15	eight	eight	CD
12069	689	16	hours	hour	NNS
12069	689	17	.	.	.
12069	690	1	Then	then	RB
12069	690	2	remove	remove	VB
12069	690	3	the	the	DT
12069	690	4	apples	apple	NNS
12069	690	5	and	and	CC
12069	690	6	crush	crush	VB
12069	690	7	them	-PRON-	PRP
12069	690	8	after	after	IN
12069	690	9	taking	take	VBG
12069	690	10	off	off	RP
12069	690	11	the	the	DT
12069	690	12	skins	skin	NNS
12069	690	13	.	.	.
12069	691	1	Return	return	VB
12069	691	2	the	the	DT
12069	691	3	fine	fine	JJ
12069	691	4	pulp	pulp	NN
12069	691	5	to	to	IN
12069	691	6	the	the	DT
12069	691	7	jar	jar	NN
12069	691	8	,	,	,
12069	691	9	and	and	CC
12069	691	10	add	add	VB
12069	691	11	one	one	CD
12069	691	12	gallon	gallon	NN
12069	691	13	of	of	IN
12069	691	14	whiskey	whiskey	NN
12069	691	15	,	,	,
12069	691	16	one	one	CD
12069	691	17	gallon	gallon	NN
12069	691	18	of	of	IN
12069	691	19	brandy	brandy	NN
12069	691	20	,	,	,
12069	691	21	one	one	CD
12069	691	22	gallon	gallon	NN
12069	691	23	of	of	IN
12069	691	24	peach	peach	JJ
12069	691	25	brandy	brandy	NN
12069	691	26	and	and	CC
12069	691	27	three	three	CD
12069	691	28	pints	pint	NNS
12069	691	29	of	of	IN
12069	691	30	Jamaica	Jamaica	NNP
12069	691	31	rum	rum	NN
12069	691	32	.	.	.
12069	692	1	The	the	DT
12069	692	2	toddy	toddy	NN
12069	692	3	should	should	MD
12069	692	4	stand	stand	VB
12069	692	5	in	in	IN
12069	692	6	the	the	DT
12069	692	7	covered	cover	VBN
12069	692	8	jar	jar	NN
12069	692	9	for	for	IN
12069	692	10	a	a	DT
12069	692	11	week	week	NN
12069	692	12	before	before	IN
12069	692	13	being	be	VBG
12069	692	14	used	use	VBN
12069	692	15	.	.	.
12069	693	1	*	*	NFP
12069	693	2	*	*	NFP
12069	693	3	*	*	NFP
12069	693	4	*	*	NFP
12069	693	5	*	*	NFP
12069	693	6	Apple	Apple	NNP
12069	693	7	Toddy	Toddy	NNP
12069	693	8	II	II	NNP
12069	693	9	Prepare	Prepare	NNP
12069	693	10	six	six	CD
12069	693	11	cored	core	VBN
12069	693	12	apples	apple	NNS
12069	693	13	by	by	IN
12069	693	14	sticking	stick	VBG
12069	693	15	a	a	DT
12069	693	16	dozen	dozen	NN
12069	693	17	cloves	clove	NNS
12069	693	18	in	in	IN
12069	693	19	each	each	DT
12069	693	20	and	and	CC
12069	693	21	baking	bake	VBG
12069	693	22	slowly	slowly	RB
12069	693	23	until	until	IN
12069	693	24	soft	soft	JJ
12069	693	25	.	.	.
12069	694	1	Put	put	VB
12069	694	2	them	-PRON-	PRP
12069	694	3	in	in	IN
12069	694	4	a	a	DT
12069	694	5	stone	stone	NN
12069	694	6	jar	jar	NN
12069	694	7	and	and	CC
12069	694	8	pour	pour	VB
12069	694	9	over	over	IN
12069	694	10	them	-PRON-	PRP
12069	694	11	a	a	DT
12069	694	12	toddy	toddy	NN
12069	694	13	made	make	VBN
12069	694	14	of	of	IN
12069	694	15	two	two	CD
12069	694	16	quarts	quart	NNS
12069	694	17	of	of	IN
12069	694	18	whiskey	whiskey	NN
12069	694	19	,	,	,
12069	694	20	one	one	CD
12069	694	21	quart	quart	NN
12069	694	22	of	of	IN
12069	694	23	brandy	brandy	NN
12069	694	24	,	,	,
12069	694	25	one	one	CD
12069	694	26	pint	pint	NN
12069	694	27	of	of	IN
12069	694	28	rum	rum	NN
12069	694	29	and	and	CC
12069	694	30	three	three	CD
12069	694	31	cups	cup	NNS
12069	694	32	of	of	IN
12069	694	33	water	water	NN
12069	694	34	,	,	,
12069	694	35	sweeten	sweeten	VBP
12069	694	36	to	to	TO
12069	694	37	taste	taste	VB
12069	694	38	and	and	CC
12069	694	39	cover	cover	VB
12069	694	40	closely	closely	RB
12069	694	41	,	,	,
12069	694	42	allowing	allow	VBG
12069	694	43	the	the	DT
12069	694	44	mixture	mixture	NN
12069	694	45	to	to	TO
12069	694	46	blend	blend	VB
12069	694	47	for	for	IN
12069	694	48	a	a	DT
12069	694	49	week	week	NN
12069	694	50	before	before	IN
12069	694	51	using	use	VBG
12069	694	52	.	.	.
12069	695	1	INDEX	INDEX	NNP
12069	695	2	SOUPS	SOUPS	NNP
12069	695	3	AND	and	CC
12069	695	4	CHOWDERS	CHOWDERS	NNPS
12069	695	5	Onion	Onion	NNP
12069	695	6	Soup	Soup	NNP
12069	695	7	Palestine	Palestine	NNP
12069	695	8	Soup	Soup	NNP
12069	695	9	Black	Black	NNP
12069	695	10	Bean	Bean	NNP
12069	695	11	Soup	Soup	NNP
12069	695	12	Parker	Parker	NNP
12069	695	13	House	House	NNP
12069	695	14	Tomato	Tomato	NNP
12069	695	15	Soup	Soup	NNP
12069	695	16	Celery	Celery	NNP
12069	695	17	Soup	Soup	NNP
12069	695	18	Bisque	Bisque	NNP
12069	695	19	of	of	IN
12069	695	20	Prawns	Prawns	NNPS
12069	695	21	or	or	CC
12069	695	22	Shrimps	Shrimps	NNP
12069	695	23	Lobster	Lobster	NNP
12069	695	24	Soup	Soup	NNP
12069	695	25	Venison	Venison	NNP
12069	695	26	Soup	Soup	NNP
12069	695	27	Puree	Puree	NNP
12069	695	28	of	of	IN
12069	695	29	Venison	Venison	NNP
12069	695	30	Clear	Clear	NNP
12069	695	31	Soup	Soup	NNP
12069	695	32	Stock	Stock	NNP
12069	695	33	Daniel	Daniel	NNP
12069	695	34	Webster	Webster	NNP
12069	695	35	's	's	POS
12069	695	36	Chowder	Chowder	NNP
12069	695	37	Scott	Scott	NNP
12069	695	38	's	's	POS
12069	695	39	Chowder	Chowder	NNP
12069	695	40	Marblehead	Marblehead	NNP
12069	695	41	Chowder	Chowder	NNP
12069	695	42	Clam	Clam	NNP
12069	695	43	Chowder	Chowder	NNP
12069	695	44	I	-PRON-	PRP
12069	695	45	Clam	Clam	NNP
12069	695	46	Chowder	Chowder	NNP
12069	695	47	II	II	NNP
12069	695	48	Force	Force	NNP
12069	695	49	Meat	Meat	NNP
12069	695	50	Balls	Balls	NNP
12069	695	51	for	for	IN
12069	695	52	Chowder	Chowder	NNP
12069	695	53	FISH	FISH	NNP
12069	695	54	Oysters	Oysters	NNPS
12069	695	55	a	a	DT
12069	695	56	la	la	JJ
12069	695	57	Marechale	Marechale	NNP
12069	695	58	Toasted	Toasted	NNP
12069	695	59	Angels	Angels	NNPS
12069	695	60	Oyster	Oyster	NNP
12069	695	61	Patés	Patés	NNP
12069	695	62	Scalloped	Scalloped	NNP
12069	695	63	Clams	Clams	NNPS
12069	695	64	Shrimp	Shrimp	NNP
12069	695	65	or	or	CC
12069	695	66	Oyster	Oyster	NNP
12069	695	67	Curry	Curry	NNP
12069	695	68	Shrimps	shrimp	VBZ
12069	695	69	a	a	DT
12069	695	70	la	la	FW
12069	695	71	Bordelaise	Bordelaise	NNP
12069	695	72	Shrimps	Shrimps	NNP
12069	695	73	with	with	IN
12069	695	74	Tomato	Tomato	NNP
12069	695	75	Saute	Saute	NNP
12069	695	76	of	of	IN
12069	695	77	Shrimps	Shrimps	NNP
12069	695	78	Crab	Crab	NNP
12069	695	79	a	a	FW
12069	695	80	la	la	FW
12069	695	81	Creole	Creole	NNP
12069	695	82	Sole	Sole	NNP
12069	695	83	a	a	DT
12069	695	84	la	la	NNP
12069	695	85	Normandie	Normandie	NNP
12069	695	86	Filet	Filet	NNP
12069	695	87	of	of	IN
12069	695	88	Sole	Sole	NNP
12069	695	89	a	a	NNP
12069	695	90	la	la	FW
12069	695	91	Bohemian	bohemian	JJ
12069	695	92	Baked	Baked	NNP
12069	695	93	Sole	Sole	NNP
12069	695	94	Flounders	Flounders	NNP
12069	695	95	a	a	DT
12069	695	96	la	la	FW
12069	695	97	Magouze	Magouze	NNP
12069	695	98	Salmon	Salmon	NNP
12069	695	99	a	a	FW
12069	695	100	la	la	FW
12069	695	101	Melville	Melville	NNP
12069	695	102	Stewed	Stewed	NNP
12069	695	103	Haddock	Haddock	NNP
12069	695	104	Bacalas	Bacalas	NNP
12069	695	105	a	a	NNP
12069	695	106	la	la	FW
12069	695	107	Viscaina	Viscaina	NNP
12069	695	108	Baked	Baked	NNP
12069	695	109	Sardines	Sardines	NNPS
12069	695	110	Sardines	Sardines	NNPS
12069	695	111	with	with	IN
12069	695	112	Cheese	Cheese	NNP
12069	695	113	Scalloped	Scalloped	NNP
12069	695	114	Fish	Fish	NNP
12069	695	115	Roe	Roe	NNP
12069	695	116	Kedgeree	Kedgeree	NNP
12069	695	117	Bouillabaise	Bouillabaise	NNP
12069	695	118	ENTREES	ENTREES	NNP
12069	695	119	Sweetbreads	sweetbread	VBZ
12069	695	120	with	with	IN
12069	695	121	Mushrooms	Mushrooms	NNPS
12069	695	122	Terrapin	Terrapin	NNP
12069	695	123	Frogs	Frogs	NNP
12069	695	124	a	a	NN
12069	695	125	la	la	FW
12069	695	126	Poulette	Poulette	NNP
12069	695	127	Calves	Calves	NNPS
12069	695	128	'	'	POS
12069	695	129	Head	Head	NNP
12069	695	130	en	en	NNP
12069	695	131	Tortue	Tortue	NNP
12069	695	132	Chops	Chops	NNP
12069	695	133	a	a	DT
12069	695	134	la	la	NNP
12069	695	135	Reine	Reine	NNP
12069	695	136	Calves	Calves	NNPS
12069	695	137	'	'	POS
12069	695	138	Feet	foot	NNS
12069	695	139	a	a	DT
12069	695	140	la	la	FW
12069	695	141	Marechale	Marechale	NNP
12069	695	142	Puree	Puree	NNP
12069	695	143	of	of	IN
12069	695	144	Chestnuts	Chestnuts	NNPS
12069	695	145	with	with	IN
12069	695	146	Chops	Chops	NNP
12069	695	147	Lamb	Lamb	NNP
12069	695	148	Chops	Chops	NNPS
12069	695	149	a	a	DT
12069	695	150	la	la	FW
12069	695	151	Nesselrode	Nesselrode	NNP
12069	695	152	Devil	Devil	NNP
12069	695	153	Chops	Chops	NNPS
12069	695	154	Lamb	Lamb	NNP
12069	695	155	Cutlets	Cutlets	NNPS
12069	695	156	Duchesse	Duchesse	NNP
12069	695	157	Lamb	Lamb	NNP
12069	695	158	Cutlets	Cutlets	NNP
12069	695	159	a	a	DT
12069	695	160	la	la	NNP
12069	695	161	Condi	Condi	NNP
12069	695	162	Eggs	Eggs	NNP
12069	695	163	with	with	IN
12069	695	164	Tomatoes	Tomatoes	NNP
12069	695	165	Macaroni	Macaroni	NNP
12069	695	166	a	a	DT
12069	695	167	la	la	FW
12069	695	168	Rossini	Rossini	NNP
12069	695	169	Timbale	Timbale	NNP
12069	695	170	of	of	IN
12069	695	171	Macaroni	Macaroni	NNP
12069	695	172	for	for	IN
12069	695	173	Twelve	Twelve	NNP
12069	695	174	Persons	Persons	NNPS
12069	695	175	CHICKEN	CHICKEN	NNS
12069	695	176	AND	and	CC
12069	695	177	GAME	GAME	NNP
12069	695	178	Chicken	Chicken	NNP
12069	695	179	Portuguese	Portuguese	NNP
12069	695	180	Chicken	Chicken	NNP
12069	695	181	with	with	IN
12069	695	182	Oysters	Oysters	NNPS
12069	695	183	Casuela	Casuela	NNP
12069	695	184	Fried	Fried	NNP
12069	695	185	Chicken	Chicken	NNP
12069	695	186	,	,	,
12069	695	187	Maryland	Maryland	NNP
12069	695	188	Style	Style	NNP
12069	695	189	Chicken	Chicken	NNP
12069	695	190	with	with	IN
12069	695	191	Rice	Rice	NNP
12069	695	192	Chicken	Chicken	NNP
12069	695	193	with	with	IN
12069	695	194	Spaghetti	Spaghetti	NNP
12069	695	195	Quail	Quail	NNP
12069	695	196	with	with	IN
12069	695	197	Celery	Celery	NNP
12069	695	198	Pheasant	Pheasant	NNP
12069	695	199	a	a	DT
12069	695	200	la	la	JJ
12069	695	201	Savarin	Savarin	NNP
12069	695	202	Quail	Quail	NNP
12069	695	203	and	and	CC
12069	695	204	Onion	Onion	NNP
12069	695	205	Salmi	Salmi	NNPS
12069	695	206	of	of	IN
12069	695	207	Duck	Duck	NNP
12069	695	208	with	with	IN
12069	695	209	Olives	Olives	NNPS
12069	695	210	Stewed	stew	VBD
12069	695	211	Squabs	Squabs	NNP
12069	695	212	MEATS	MEATS	NNP
12069	695	213	Yorkshire	Yorkshire	NNP
12069	695	214	Steaks	Steaks	NNP
12069	695	215	Filet	Filet	NNP
12069	695	216	of	of	IN
12069	695	217	Beef	Beef	NNP
12069	695	218	a	a	NNP
12069	695	219	la	la	FW
12069	695	220	Rossini	Rossini	NNP
12069	695	221	Yorkshire	Yorkshire	NNP
12069	695	222	Pudding	Pudding	NNP
12069	695	223	Cold	Cold	NNP
12069	695	224	Roast	Roast	NNP
12069	695	225	Beef	Beef	NNP
12069	695	226	Stewed	Stewed	NNP
12069	695	227	Lobscouse	Lobscouse	NNP
12069	695	228	Perchero	Perchero	NNP
12069	695	229	Stewed	Stewed	NNP
12069	695	230	Cold	Cold	NNP
12069	695	231	Mutton	Mutton	NNP
12069	695	232	or	or	CC
12069	695	233	Beef	Beef	NNP
12069	695	234	Lamb	Lamb	NNP
12069	695	235	with	with	IN
12069	695	236	Macaroni	Macaroni	NNP
12069	695	237	Stewed	Stewed	NNP
12069	695	238	Fresh	Fresh	NNP
12069	695	239	Tongue	Tongue	NNP
12069	695	240	Pork	Pork	NNP
12069	695	241	Pie	Pie	NNP
12069	695	242	To	to	IN
12069	695	243	Barbecue	Barbecue	NNP
12069	695	244	a	a	DT
12069	695	245	Pig	Pig	NNP
12069	695	246	(	(	-LRB-
12069	695	247	very	very	RB
12069	695	248	old	old	JJ
12069	695	249	dish	dish	NN
12069	695	250	)	)	-RRB-
12069	695	251	To	to	IN
12069	695	252	Boil	Boil	NNP
12069	695	253	a	a	DT
12069	695	254	Ham	Ham	NNP
12069	695	255	Mexican	Mexican	NNP
12069	695	256	Tripe	Tripe	NNP
12069	695	257	Spanish	spanish	JJ
12069	695	258	Bacon	Bacon	NNP
12069	695	259	on	on	IN
12069	695	260	Toast	Toast	NNP
12069	695	261	SAUCES	SAUCES	NNP
12069	695	262	Sauce	Sauce	NNP
12069	695	263	for	for	IN
12069	695	264	Canvas	canvas	NN
12069	695	265	-	-	HYPH
12069	695	266	back	back	RP
12069	695	267	Duck	Duck	NNP
12069	695	268	Sauce	Sauce	NNP
12069	695	269	for	for	IN
12069	695	270	Wild	Wild	NNP
12069	695	271	Fowl	Fowl	NNP
12069	695	272	Hollandaise	Hollandaise	NNP
12069	695	273	Sauce	Sauce	NNP
12069	695	274	Parsley	Parsley	NNP
12069	695	275	Butter	Butter	NNP
12069	695	276	Green	Green	NNP
12069	695	277	Sauce	Sauce	NNP
12069	695	278	Egg	Egg	NNP
12069	695	279	Sauce	Sauce	NNP
12069	695	280	Celery	Celery	NNP
12069	695	281	Sauce	Sauce	NNP
12069	695	282	Devil	Devil	NNP
12069	695	283	for	for	IN
12069	695	284	Boiled	Boiled	NNP
12069	695	285	Ham	Ham	NNP
12069	695	286	or	or	CC
12069	695	287	Fowl	Fowl	NNP
12069	695	288	Onion	Onion	NNP
12069	695	289	Sauce	Sauce	NNP
12069	695	290	Garlic	Garlic	NNP
12069	695	291	Sauce	Sauce	NNP
12069	695	292	Melted	Melted	NNP
12069	695	293	Butter	Butter	NNP
12069	695	294	Salad	Salad	NNP
12069	695	295	Dressing	dress	VBG
12069	695	296	Without	without	IN
12069	695	297	Oil	oil	NN
12069	695	298	VEGETABLES	vegetables	NN
12069	695	299	Asparagus	Asparagus	NNP
12069	695	300	aux	aux	JJ
12069	695	301	Milanaise	Milanaise	NNP
12069	695	302	Corn	Corn	NNP
12069	695	303	au	au	NNP
12069	695	304	Gratin	Gratin	NNP
12069	695	305	Chonfleur	Chonfleur	NNP
12069	695	306	au	au	VBP
12069	695	307	Gratin	Gratin	NNP
12069	695	308	Okra	okra	NN
12069	695	309	Potato	Potato	NNP
12069	695	310	Cream	cream	NN
12069	695	311	Sweet	Sweet	NNP
12069	695	312	Potatoes	Potatoes	NNP
12069	695	313	Chili	Chili	NNP
12069	695	314	Beans	Beans	NNPS
12069	695	315	To	to	IN
12069	695	316	Boil	Boil	NNP
12069	695	317	Rice	Rice	NNP
12069	695	318	Risotto	Risotto	NNP
12069	695	319	SALADS	SALADS	NNP
12069	695	320	Club	Club	NNP
12069	695	321	Salad	Salad	NNP
12069	695	322	Winter	Winter	NNP
12069	695	323	Salad	Salad	NNP
12069	695	324	Cheese	Cheese	NNP
12069	695	325	Straws	Straws	NNP
12069	695	326	to	to	TO
12069	695	327	Serve	serve	VB
12069	695	328	with	with	IN
12069	695	329	Salad	Salad	NNP
12069	695	330	DESSERTS	DESSERTS	NNP
12069	695	331	AND	and	CC
12069	695	332	CAKES	CAKES	NNP
12069	695	333	Mince	Mince	NNP
12069	695	334	Meat	Meat	NNP
12069	695	335	Hot	Hot	NNP
12069	695	336	Zabajone	Zabajone	NNP
12069	695	337	Frozen	Frozen	NNP
12069	695	338	Zabajone	Zabajone	NNP
12069	695	339	Genoise	Genoise	NNP
12069	695	340	Pastry	Pastry	NNP
12069	695	341	Omelette	Omelette	NNP
12069	695	342	Souffle	Souffle	NNP
12069	695	343	Marmalade	Marmalade	NNP
12069	695	344	Pudding	Pudding	NNP
12069	695	345	Amherst	Amherst	NNP
12069	695	346	Pudding	Pudding	NNP
12069	695	347	Brown	Brown	NNP
12069	695	348	Betty	Betty	NNP
12069	695	349	Chocolate	Chocolate	NNP
12069	695	350	Pudding	Pudding	NNP
12069	695	351	Bread	Bread	NNP
12069	695	352	and	and	CC
12069	695	353	Molasses	Molasses	NNP
12069	695	354	Pudding	Pudding	NNP
12069	695	355	Baked	Baked	NNP
12069	695	356	Bananas	Bananas	NNP
12069	695	357	Hermits	Hermits	NNPS
12069	695	358	Lady	Lady	NNP
12069	695	359	Baltimore	Baltimore	NNP
12069	695	360	Cake	Cake	NNP
12069	695	361	Silver	Silver	NNP
12069	695	362	Cake	Cake	NNP
12069	695	363	Gold	Gold	NNP
12069	695	364	Cake	Cake	NNP
12069	695	365	Fig	Fig	NNP
12069	695	366	Filling	fill	VBG
12069	695	367	for	for	IN
12069	695	368	Cake	Cake	NNP
12069	695	369	Thin	Thin	NNP
12069	695	370	Gingerbread	Gingerbread	NNP
12069	695	371	WINE	wine	NN
12069	695	372	CUPS	CUPS	NNP
12069	695	373	AND	and	CC
12069	695	374	PUNCHES	PUNCHES	NNP
12069	695	375	Champagne	Champagne	NNP
12069	695	376	Cup	Cup	NNP
12069	695	377	I	-PRON-	PRP
12069	695	378	Champagne	Champagne	NNP
12069	695	379	Cup	Cup	NNP
12069	695	380	II	II	NNP
12069	695	381	Champagne	Champagne	NNP
12069	695	382	Cup	Cup	NNP
12069	695	383	III	III	NNP
12069	695	384	Champagne	Champagne	NNP
12069	695	385	Cup	Cup	NNP
12069	695	386	IV	IV	NNP
12069	695	387	Champagne	Champagne	NNP
12069	695	388	Cup	Cup	NNP
12069	695	389	V	V	NNP
12069	695	390	Hock	Hock	NNP
12069	695	391	Cup	Cup	NNP
12069	695	392	Badminton	Badminton	NNP
12069	695	393	Claret	Claret	NNP
12069	695	394	Cup	Cup	NNP
12069	695	395	Moselle	Moselle	NNP
12069	695	396	Cup	Cup	NNP
12069	695	397	Sauterne	Sauterne	NNP
12069	695	398	Cup	Cup	NNP
12069	695	399	Champagne	Champagne	NNP
12069	695	400	Punch	Punch	NNP
12069	695	401	"	"	``
12069	695	402	T	T	NNP
12069	695	403	"	"	''
12069	695	404	Punch	Punch	NNP
12069	695	405	New	New	NNP
12069	695	406	York	York	NNP
12069	695	407	Club	Club	NNP
12069	695	408	Punch	Punch	NNP
12069	695	409	Milk	Milk	NNP
12069	695	410	Punch	Punch	NNP
12069	695	411	Apple	Apple	NNP
12069	695	412	Toddy	Toddy	NNP
12069	695	413	I	-PRON-	PRP
12069	695	414	Apple	Apple	NNP
12069	695	415	Toddy	Toddy	NNP
12069	695	416	II	II	NNP