id	sid	tid	token	lemma	pos
12327	1	1	Proofreading	Proofreading	NNP
12327	1	2	Team	Team	NNP
12327	1	3	.	.	.
12327	2	1	The	the	DT
12327	2	2	Jewish	Jewish	NNP
12327	2	3	Manual	Manual	NNP
12327	2	4	;	;	:
12327	2	5	OR	or	CC
12327	2	6	Practical	practical	JJ
12327	2	7	Information	Information	NNP
12327	2	8	in	in	IN
12327	2	9	Jewish	jewish	JJ
12327	2	10	And	and	CC
12327	2	11	Modern	Modern	NNP
12327	2	12	Cookery	Cookery	NNP
12327	2	13	,	,	,
12327	2	14	With	with	IN
12327	2	15	a	a	DT
12327	2	16	Collection	collection	NN
12327	2	17	of	of	IN
12327	2	18	Valuable	Valuable	NNP
12327	2	19	Recipes	Recipes	NNPS
12327	2	20	&	&	CC
12327	2	21	Hints	Hints	NNPS
12327	2	22	Relating	relate	VBG
12327	2	23	to	to	IN
12327	2	24	the	the	DT
12327	2	25	Toilette	Toilette	NNP
12327	2	26	.	.	.
12327	3	1	Edited	edit	VBN
12327	3	2	by	by	IN
12327	3	3	a	a	DT
12327	3	4	Lady	Lady	NNP
12327	3	5	.	.	.
12327	4	1	LONDON	LONDON	NNP
12327	4	2	:	:	:
12327	4	3	1846	1846	CD
12327	4	4	.	.	.
12327	5	1	EDITOR	EDITOR	NNP
12327	5	2	'S	's	POS
12327	5	3	PREFACE	PREFACE	NNP
12327	5	4	.	.	.
12327	6	1	Among	among	IN
12327	6	2	the	the	DT
12327	6	3	numerous	numerous	JJ
12327	6	4	works	work	NNS
12327	6	5	on	on	IN
12327	6	6	Culinary	Culinary	NNP
12327	6	7	Science	Science	NNP
12327	6	8	already	already	RB
12327	6	9	in	in	IN
12327	6	10	circulation	circulation	NN
12327	6	11	,	,	,
12327	6	12	there	there	EX
12327	6	13	have	have	VBP
12327	6	14	been	be	VBN
12327	6	15	none	none	NN
12327	6	16	which	which	WDT
12327	6	17	afford	afford	VB
12327	6	18	the	the	DT
12327	6	19	slightest	slight	JJS
12327	6	20	insight	insight	NN
12327	6	21	to	to	IN
12327	6	22	the	the	DT
12327	6	23	Cookery	Cookery	NNP
12327	6	24	of	of	IN
12327	6	25	the	the	DT
12327	6	26	Hebrew	hebrew	JJ
12327	6	27	kitchen	kitchen	NN
12327	6	28	.	.	.
12327	7	1	Replete	replete	VB
12327	7	2	as	as	IN
12327	7	3	many	many	JJ
12327	7	4	of	of	IN
12327	7	5	these	these	DT
12327	7	6	are	be	VBP
12327	7	7	with	with	IN
12327	7	8	information	information	NN
12327	7	9	on	on	IN
12327	7	10	various	various	JJ
12327	7	11	important	important	JJ
12327	7	12	points	point	NNS
12327	7	13	,	,	,
12327	7	14	they	-PRON-	PRP
12327	7	15	are	be	VBP
12327	7	16	completely	completely	RB
12327	7	17	valueless	valueless	JJ
12327	7	18	to	to	IN
12327	7	19	the	the	DT
12327	7	20	Jewish	jewish	JJ
12327	7	21	housekeeper	housekeeper	NN
12327	7	22	,	,	,
12327	7	23	not	not	RB
12327	7	24	only	only	RB
12327	7	25	on	on	IN
12327	7	26	account	account	NN
12327	7	27	of	of	IN
12327	7	28	prohibited	prohibit	VBN
12327	7	29	articles	article	NNS
12327	7	30	and	and	CC
12327	7	31	combinations	combination	NNS
12327	7	32	being	be	VBG
12327	7	33	assumed	assume	VBN
12327	7	34	to	to	TO
12327	7	35	be	be	VB
12327	7	36	necessary	necessary	JJ
12327	7	37	ingredients	ingredient	NNS
12327	7	38	of	of	IN
12327	7	39	nearly	nearly	RB
12327	7	40	every	every	DT
12327	7	41	dish	dish	NN
12327	7	42	,	,	,
12327	7	43	but	but	CC
12327	7	44	from	from	IN
12327	7	45	the	the	DT
12327	7	46	entire	entire	JJ
12327	7	47	absence	absence	NN
12327	7	48	of	of	IN
12327	7	49	all	all	PDT
12327	7	50	the	the	DT
12327	7	51	receipts	receipt	NNS
12327	7	52	peculiar	peculiar	JJ
12327	7	53	to	to	IN
12327	7	54	the	the	DT
12327	7	55	Jewish	jewish	JJ
12327	7	56	people	people	NNS
12327	7	57	.	.	.
12327	8	1	This	this	DT
12327	8	2	deficiency	deficiency	NN
12327	8	3	,	,	,
12327	8	4	which	which	WDT
12327	8	5	has	have	VBZ
12327	8	6	been	be	VBN
12327	8	7	so	so	RB
12327	8	8	frequently	frequently	RB
12327	8	9	the	the	DT
12327	8	10	cause	cause	NN
12327	8	11	of	of	IN
12327	8	12	inconvenience	inconvenience	NN
12327	8	13	and	and	CC
12327	8	14	complaint	complaint	NN
12327	8	15	,	,	,
12327	8	16	we	-PRON-	PRP
12327	8	17	have	have	VBP
12327	8	18	endeavoured	endeavour	VBN
12327	8	19	in	in	IN
12327	8	20	the	the	DT
12327	8	21	present	present	JJ
12327	8	22	little	little	JJ
12327	8	23	volume	volume	NN
12327	8	24	to	to	TO
12327	8	25	supply	supply	VB
12327	8	26	.	.	.
12327	9	1	And	and	CC
12327	9	2	in	in	IN
12327	9	3	taking	take	VBG
12327	9	4	upon	upon	RP
12327	9	5	ourselves	-PRON-	PRP
12327	9	6	the	the	DT
12327	9	7	responsibility	responsibility	NN
12327	9	8	of	of	IN
12327	9	9	introducing	introduce	VBG
12327	9	10	it	-PRON-	PRP
12327	9	11	to	to	IN
12327	9	12	the	the	DT
12327	9	13	notice	notice	NN
12327	9	14	of	of	IN
12327	9	15	our	-PRON-	PRP$
12327	9	16	readers	reader	NNS
12327	9	17	,	,	,
12327	9	18	we	-PRON-	PRP
12327	9	19	have	have	VBP
12327	9	20	been	be	VBN
12327	9	21	actuated	actuate	VBN
12327	9	22	by	by	IN
12327	9	23	the	the	DT
12327	9	24	hope	hope	NN
12327	9	25	that	that	IN
12327	9	26	it	-PRON-	PRP
12327	9	27	will	will	MD
12327	9	28	prove	prove	VB
12327	9	29	of	of	IN
12327	9	30	some	some	DT
12327	9	31	practical	practical	JJ
12327	9	32	utility	utility	NN
12327	9	33	to	to	IN
12327	9	34	those	those	DT
12327	9	35	for	for	IN
12327	9	36	whose	whose	WP$
12327	9	37	benefit	benefit	NN
12327	9	38	it	-PRON-	PRP
12327	9	39	is	be	VBZ
12327	9	40	more	more	RBR
12327	9	41	particularly	particularly	RB
12327	9	42	designed	design	VBN
12327	9	43	.	.	.
12327	10	1	It	-PRON-	PRP
12327	10	2	has	have	VBZ
12327	10	3	been	be	VBN
12327	10	4	our	-PRON-	PRP$
12327	10	5	earnest	earnest	JJ
12327	10	6	desire	desire	NN
12327	10	7	to	to	TO
12327	10	8	simplify	simplify	VB
12327	10	9	as	as	RB
12327	10	10	much	much	RB
12327	10	11	as	as	IN
12327	10	12	possible	possible	JJ
12327	10	13	the	the	DT
12327	10	14	directions	direction	NNS
12327	10	15	given	give	VBN
12327	10	16	regarding	regard	VBG
12327	10	17	the	the	DT
12327	10	18	rudiments	rudiment	NNS
12327	10	19	of	of	IN
12327	10	20	the	the	DT
12327	10	21	art	art	NN
12327	10	22	,	,	,
12327	10	23	and	and	CC
12327	10	24	to	to	TO
12327	10	25	render	render	VB
12327	10	26	the	the	DT
12327	10	27	receipts	receipt	NNS
12327	10	28	which	which	WDT
12327	10	29	follow	follow	VBP
12327	10	30	,	,	,
12327	10	31	clear	clear	JJ
12327	10	32	,	,	,
12327	10	33	easy	easy	JJ
12327	10	34	,	,	,
12327	10	35	and	and	CC
12327	10	36	concise	concise	NNP
12327	10	37	.	.	.
12327	11	1	Our	-PRON-	PRP$
12327	11	2	collection	collection	NN
12327	11	3	will	will	MD
12327	11	4	be	be	VB
12327	11	5	found	find	VBN
12327	11	6	to	to	TO
12327	11	7	contain	contain	VB
12327	11	8	all	all	PDT
12327	11	9	the	the	DT
12327	11	10	best	good	JJS
12327	11	11	receipts	receipt	NNS
12327	11	12	,	,	,
12327	11	13	hitherto	hitherto	NNP
12327	11	14	bequeathed	bequeath	VBD
12327	11	15	only	only	RB
12327	11	16	by	by	IN
12327	11	17	memory	memory	NN
12327	11	18	or	or	CC
12327	11	19	manuscript	manuscript	NN
12327	11	20	,	,	,
12327	11	21	from	from	IN
12327	11	22	one	one	CD
12327	11	23	generation	generation	NN
12327	11	24	to	to	IN
12327	11	25	another	another	DT
12327	11	26	of	of	IN
12327	11	27	the	the	DT
12327	11	28	Jewish	jewish	JJ
12327	11	29	nation	nation	NN
12327	11	30	,	,	,
12327	11	31	as	as	RB
12327	11	32	well	well	RB
12327	11	33	as	as	IN
12327	11	34	those	those	DT
12327	11	35	which	which	WDT
12327	11	36	come	come	VBP
12327	11	37	under	under	IN
12327	11	38	the	the	DT
12327	11	39	denomination	denomination	NN
12327	11	40	of	of	IN
12327	11	41	plain	plain	JJ
12327	11	42	English	english	JJ
12327	11	43	dishes	dish	NNS
12327	11	44	;	;	:
12327	11	45	and	and	CC
12327	11	46	also	also	RB
12327	11	47	such	such	JJ
12327	11	48	French	french	JJ
12327	11	49	ones	one	NNS
12327	11	50	as	as	IN
12327	11	51	are	be	VBP
12327	11	52	now	now	RB
12327	11	53	in	in	IN
12327	11	54	general	general	JJ
12327	11	55	use	use	NN
12327	11	56	at	at	RB
12327	11	57	all	all	RB
12327	11	58	refined	refine	VBN
12327	11	59	modern	modern	JJ
12327	11	60	tables	table	NNS
12327	11	61	.	.	.
12327	12	1	A	a	DT
12327	12	2	careful	careful	JJ
12327	12	3	attention	attention	NN
12327	12	4	has	have	VBZ
12327	12	5	been	be	VBN
12327	12	6	paid	pay	VBN
12327	12	7	to	to	IN
12327	12	8	accuracy	accuracy	NN
12327	12	9	and	and	CC
12327	12	10	economy	economy	NN
12327	12	11	in	in	IN
12327	12	12	the	the	DT
12327	12	13	proportions	proportion	NNS
12327	12	14	named	name	VBN
12327	12	15	,	,	,
12327	12	16	and	and	CC
12327	12	17	the	the	DT
12327	12	18	receipts	receipt	NNS
12327	12	19	may	may	MD
12327	12	20	be	be	VB
12327	12	21	perfectly	perfectly	RB
12327	12	22	depended	depend	VBN
12327	12	23	upon	upon	IN
12327	12	24	,	,	,
12327	12	25	as	as	IN
12327	12	26	we	-PRON-	PRP
12327	12	27	have	have	VBP
12327	12	28	had	have	VBN
12327	12	29	the	the	DT
12327	12	30	chief	chief	JJ
12327	12	31	part	part	NN
12327	12	32	of	of	IN
12327	12	33	them	-PRON-	PRP
12327	12	34	tested	test	VBD
12327	12	35	in	in	IN
12327	12	36	our	-PRON-	PRP$
12327	12	37	own	own	JJ
12327	12	38	kitchen	kitchen	NN
12327	12	39	and	and	CC
12327	12	40	under	under	IN
12327	12	41	our	-PRON-	PRP$
12327	12	42	own	own	JJ
12327	12	43	_	_	NNP
12327	12	44	surveillance	surveillance	NN
12327	12	45	_	_	NNP
12327	12	46	.	.	.
12327	13	1	All	all	DT
12327	13	2	difficult	difficult	JJ
12327	13	3	and	and	CC
12327	13	4	expensive	expensive	JJ
12327	13	5	modes	mode	NNS
12327	13	6	of	of	IN
12327	13	7	cookery	cookery	NN
12327	13	8	have	have	VBP
12327	13	9	been	be	VBN
12327	13	10	purposely	purposely	RB
12327	13	11	omitted	omit	VBN
12327	13	12	,	,	,
12327	13	13	as	as	IN
12327	13	14	more	more	RBR
12327	13	15	properly	properly	RB
12327	13	16	belonging	belong	VBG
12327	13	17	to	to	IN
12327	13	18	the	the	DT
12327	13	19	province	province	NN
12327	13	20	of	of	IN
12327	13	21	the	the	DT
12327	13	22	confectioner	confectioner	NN
12327	13	23	,	,	,
12327	13	24	and	and	CC
12327	13	25	foreign	foreign	JJ
12327	13	26	to	to	IN
12327	13	27	the	the	DT
12327	13	28	intention	intention	NN
12327	13	29	of	of	IN
12327	13	30	this	this	DT
12327	13	31	little	little	JJ
12327	13	32	work	work	NN
12327	13	33	;	;	:
12327	13	34	the	the	DT
12327	13	35	object	object	NN
12327	13	36	of	of	IN
12327	13	37	which	which	WDT
12327	13	38	is	be	VBZ
12327	13	39	,	,	,
12327	13	40	to	to	TO
12327	13	41	guide	guide	VB
12327	13	42	the	the	DT
12327	13	43	young	young	JJ
12327	13	44	Jewish	jewish	JJ
12327	13	45	housekeeper	housekeeper	NN
12327	13	46	in	in	IN
12327	13	47	the	the	DT
12327	13	48	luxury	luxury	NN
12327	13	49	and	and	CC
12327	13	50	economy	economy	NN
12327	13	51	of	of	IN
12327	13	52	"	"	``
12327	13	53	The	the	DT
12327	13	54	Table	table	NN
12327	13	55	,	,	,
12327	13	56	"	"	''
12327	13	57	on	on	IN
12327	13	58	which	which	WDT
12327	13	59	so	so	RB
12327	13	60	much	much	JJ
12327	13	61	of	of	IN
12327	13	62	the	the	DT
12327	13	63	pleasure	pleasure	NN
12327	13	64	of	of	IN
12327	13	65	social	social	JJ
12327	13	66	intercourse	intercourse	NN
12327	13	67	depends	depend	VBZ
12327	13	68	.	.	.
12327	14	1	The	the	DT
12327	14	2	various	various	JJ
12327	14	3	acquirements	acquirement	NNS
12327	14	4	,	,	,
12327	14	5	which	which	WDT
12327	14	6	in	in	IN
12327	14	7	the	the	DT
12327	14	8	present	present	JJ
12327	14	9	day	day	NN
12327	14	10	are	be	VBP
12327	14	11	deemed	deem	VBN
12327	14	12	essential	essential	JJ
12327	14	13	to	to	IN
12327	14	14	female	female	JJ
12327	14	15	education	education	NN
12327	14	16	,	,	,
12327	14	17	rarely	rarely	RB
12327	14	18	leave	leave	VBP
12327	14	19	much	much	JJ
12327	14	20	time	time	NN
12327	14	21	or	or	CC
12327	14	22	inclination	inclination	NN
12327	14	23	for	for	IN
12327	14	24	the	the	DT
12327	14	25	humble	humble	JJ
12327	14	26	study	study	NN
12327	14	27	of	of	IN
12327	14	28	household	household	NN
12327	14	29	affairs	affair	NNS
12327	14	30	;	;	:
12327	14	31	and	and	CC
12327	14	32	it	-PRON-	PRP
12327	14	33	not	not	RB
12327	14	34	unfrequently	unfrequently	RB
12327	14	35	happens	happen	VBZ
12327	14	36	,	,	,
12327	14	37	that	that	IN
12327	14	38	the	the	DT
12327	14	39	mistress	mistress	NN
12327	14	40	of	of	IN
12327	14	41	a	a	DT
12327	14	42	family	family	NN
12327	14	43	understands	understand	VBZ
12327	14	44	little	little	RB
12327	14	45	more	more	RBR
12327	14	46	concerning	concern	VBG
12327	14	47	the	the	DT
12327	14	48	dinner	dinner	NN
12327	14	49	table	table	NN
12327	14	50	over	over	IN
12327	14	51	which	which	WDT
12327	14	52	she	-PRON-	PRP
12327	14	53	presides	preside	VBZ
12327	14	54	,	,	,
12327	14	55	than	than	IN
12327	14	56	the	the	DT
12327	14	57	graceful	graceful	JJ
12327	14	58	arrangement	arrangement	NN
12327	14	59	of	of	IN
12327	14	60	the	the	DT
12327	14	61	flowers	flower	NNS
12327	14	62	which	which	WDT
12327	14	63	adorn	adorn	VBP
12327	14	64	it	-PRON-	PRP
12327	14	65	;	;	:
12327	14	66	thus	thus	RB
12327	14	67	she	-PRON-	PRP
12327	14	68	is	be	VBZ
12327	14	69	incompetent	incompetent	JJ
12327	14	70	to	to	TO
12327	14	71	direct	direct	VB
12327	14	72	her	-PRON-	PRP$
12327	14	73	servant	servant	NN
12327	14	74	,	,	,
12327	14	75	upon	upon	IN
12327	14	76	whose	whose	WP$
12327	14	77	inferior	inferior	JJ
12327	14	78	judgment	judgment	NN
12327	14	79	and	and	CC
12327	14	80	taste	taste	NN
12327	14	81	she	-PRON-	PRP
12327	14	82	is	be	VBZ
12327	14	83	obliged	oblige	VBN
12327	14	84	to	to	TO
12327	14	85	depend	depend	VB
12327	14	86	.	.	.
12327	15	1	She	-PRON-	PRP
12327	15	2	is	be	VBZ
12327	15	3	continually	continually	RB
12327	15	4	subjected	subject	VBN
12327	15	5	to	to	IN
12327	15	6	impositions	imposition	NNS
12327	15	7	from	from	IN
12327	15	8	her	-PRON-	PRP$
12327	15	9	ignorance	ignorance	NN
12327	15	10	of	of	IN
12327	15	11	what	what	WP
12327	15	12	is	be	VBZ
12327	15	13	required	require	VBN
12327	15	14	for	for	IN
12327	15	15	the	the	DT
12327	15	16	dishes	dish	NNS
12327	15	17	she	-PRON-	PRP
12327	15	18	selects	select	VBZ
12327	15	19	,	,	,
12327	15	20	while	while	IN
12327	15	21	a	a	DT
12327	15	22	lavish	lavish	JJ
12327	15	23	extravagance	extravagance	NN
12327	15	24	,	,	,
12327	15	25	or	or	CC
12327	15	26	parsimonious	parsimonious	JJ
12327	15	27	monotony	monotony	NN
12327	15	28	betrays	betray	VBZ
12327	15	29	her	-PRON-	PRP$
12327	15	30	utter	utter	JJ
12327	15	31	inexperience	inexperience	NN
12327	15	32	in	in	IN
12327	15	33	all	all	PDT
12327	15	34	the	the	DT
12327	15	35	minute	minute	NN
12327	15	36	yet	yet	CC
12327	15	37	indispensible	indispensible	JJ
12327	15	38	details	detail	NNS
12327	15	39	of	of	IN
12327	15	40	elegant	elegant	JJ
12327	15	41	hospitality	hospitality	NN
12327	15	42	.	.	.
12327	16	1	However	however	RB
12327	16	2	,	,	,
12327	16	3	there	there	EX
12327	16	4	are	be	VBP
12327	16	5	happily	happily	RB
12327	16	6	so	so	RB
12327	16	7	many	many	JJ
12327	16	8	highly	highly	RB
12327	16	9	accomplished	accomplished	JJ
12327	16	10	and	and	CC
12327	16	11	intellectual	intellectual	JJ
12327	16	12	women	woman	NNS
12327	16	13	,	,	,
12327	16	14	whose	whose	WP$
12327	16	15	example	example	NN
12327	16	16	proves	prove	VBZ
12327	16	17	the	the	DT
12327	16	18	compatability	compatability	NN
12327	16	19	of	of	IN
12327	16	20	uniting	unite	VBG
12327	16	21	the	the	DT
12327	16	22	cultivation	cultivation	NN
12327	16	23	of	of	IN
12327	16	24	talents	talent	NNS
12327	16	25	with	with	IN
12327	16	26	domestic	domestic	JJ
12327	16	27	pursuits	pursuit	NNS
12327	16	28	,	,	,
12327	16	29	that	that	IN
12327	16	30	it	-PRON-	PRP
12327	16	31	would	would	MD
12327	16	32	be	be	VB
12327	16	33	superfluous	superfluous	JJ
12327	16	34	and	and	CC
12327	16	35	presumptuous	presumptuous	JJ
12327	16	36	were	be	VBD
12327	16	37	we	-PRON-	PRP
12327	16	38	here	here	RB
12327	16	39	to	to	TO
12327	16	40	urge	urge	VB
12327	16	41	the	the	DT
12327	16	42	propriety	propriety	NN
12327	16	43	and	and	CC
12327	16	44	importance	importance	NN
12327	16	45	of	of	IN
12327	16	46	acquiring	acquire	VBG
12327	16	47	habits	habit	NNS
12327	16	48	of	of	IN
12327	16	49	usefulness	usefulness	NN
12327	16	50	and	and	CC
12327	16	51	household	household	NN
12327	16	52	knowledge	knowledge	NN
12327	16	53	,	,	,
12327	16	54	further	further	RB
12327	16	55	than	than	IN
12327	16	56	to	to	TO
12327	16	57	observe	observe	VB
12327	16	58	that	that	IN
12327	16	59	it	-PRON-	PRP
12327	16	60	is	be	VBZ
12327	16	61	the	the	DT
12327	16	62	unfailing	unfailing	JJ
12327	16	63	attribute	attribute	NN
12327	16	64	of	of	IN
12327	16	65	a	a	DT
12327	16	66	superior	superior	JJ
12327	16	67	mind	mind	NN
12327	16	68	to	to	TO
12327	16	69	turn	turn	VB
12327	16	70	its	-PRON-	PRP$
12327	16	71	attention	attention	NN
12327	16	72	occasionally	occasionally	RB
12327	16	73	to	to	IN
12327	16	74	the	the	DT
12327	16	75	lesser	less	JJR
12327	16	76	objects	object	NNS
12327	16	77	of	of	IN
12327	16	78	life	life	NN
12327	16	79	,	,	,
12327	16	80	aware	aware	JJ
12327	16	81	how	how	WRB
12327	16	82	greatly	greatly	RB
12327	16	83	they	-PRON-	PRP
12327	16	84	contribute	contribute	VBP
12327	16	85	to	to	IN
12327	16	86	its	-PRON-	PRP$
12327	16	87	harmony	harmony	NN
12327	16	88	and	and	CC
12327	16	89	its	-PRON-	PRP$
12327	16	90	happiness	happiness	NN
12327	16	91	.	.	.
12327	17	1	The	the	DT
12327	17	2	_	_	NNP
12327	17	3	Cuisine	Cuisine	NNP
12327	17	4	_	_	NNP
12327	17	5	of	of	IN
12327	17	6	a	a	DT
12327	17	7	woman	woman	NN
12327	17	8	of	of	IN
12327	17	9	refinement	refinement	NN
12327	17	10	,	,	,
12327	17	11	like	like	IN
12327	17	12	her	-PRON-	PRP$
12327	17	13	dress	dress	NN
12327	17	14	or	or	CC
12327	17	15	her	-PRON-	PRP$
12327	17	16	furniture	furniture	NN
12327	17	17	,	,	,
12327	17	18	is	be	VBZ
12327	17	19	distinguished	distinguish	VBN
12327	17	20	,	,	,
12327	17	21	not	not	RB
12327	17	22	for	for	IN
12327	17	23	its	-PRON-	PRP$
12327	17	24	costliness	costliness	NN
12327	17	25	and	and	CC
12327	17	26	profusion	profusion	NN
12327	17	27	,	,	,
12327	17	28	but	but	CC
12327	17	29	for	for	IN
12327	17	30	a	a	DT
12327	17	31	pervading	pervade	VBG
12327	17	32	air	air	NN
12327	17	33	of	of	IN
12327	17	34	graceful	graceful	JJ
12327	17	35	originality	originality	NN
12327	17	36	.	.	.
12327	18	1	She	-PRON-	PRP
12327	18	2	is	be	VBZ
12327	18	3	quite	quite	RB
12327	18	4	sensible	sensible	JJ
12327	18	5	of	of	IN
12327	18	6	the	the	DT
12327	18	7	regard	regard	NN
12327	18	8	due	due	IN
12327	18	9	to	to	IN
12327	18	10	the	the	DT
12327	18	11	reigning	reign	VBG
12327	18	12	fashion	fashion	NN
12327	18	13	of	of	IN
12327	18	14	the	the	DT
12327	18	15	day	day	NN
12327	18	16	,	,	,
12327	18	17	but	but	CC
12327	18	18	her	-PRON-	PRP$
12327	18	19	own	own	JJ
12327	18	20	tasteful	tasteful	JJ
12327	18	21	discrimination	discrimination	NN
12327	18	22	is	be	VBZ
12327	18	23	always	always	RB
12327	18	24	perceptible	perceptible	JJ
12327	18	25	.	.	.
12327	19	1	She	-PRON-	PRP
12327	19	2	instinctively	instinctively	RB
12327	19	3	avoids	avoid	VBZ
12327	19	4	every	every	DT
12327	19	5	thing	thing	NN
12327	19	6	that	that	WDT
12327	19	7	is	be	VBZ
12327	19	8	hackneyed	hackneye	VBN
12327	19	9	,	,	,
12327	19	10	vulgar	vulgar	JJ
12327	19	11	,	,	,
12327	19	12	and	and	CC
12327	19	13	common	common	JJ
12327	19	14	place	place	NN
12327	19	15	,	,	,
12327	19	16	and	and	CC
12327	19	17	uniformly	uniformly	RB
12327	19	18	succeeds	succeed	VBZ
12327	19	19	in	in	IN
12327	19	20	pleasing	please	VBG
12327	19	21	by	by	IN
12327	19	22	the	the	DT
12327	19	23	judicious	judicious	JJ
12327	19	24	novelties	novelty	NNS
12327	19	25	she	-PRON-	PRP
12327	19	26	introduces	introduce	VBZ
12327	19	27	.	.	.
12327	20	1	We	-PRON-	PRP
12327	20	2	hope	hope	VBP
12327	20	3	,	,	,
12327	20	4	therefore	therefore	RB
12327	20	5	,	,	,
12327	20	6	that	that	IN
12327	20	7	this	this	DT
12327	20	8	unpretending	unpretende	VBG
12327	20	9	little	little	JJ
12327	20	10	work	work	NN
12327	20	11	may	may	MD
12327	20	12	not	not	RB
12327	20	13	prove	prove	VB
12327	20	14	wholly	wholly	RB
12327	20	15	unacceptable	unacceptable	JJ
12327	20	16	,	,	,
12327	20	17	even	even	RB
12327	20	18	to	to	IN
12327	20	19	those	those	DT
12327	20	20	ladies	lady	NNS
12327	20	21	who	who	WP
12327	20	22	are	be	VBP
12327	20	23	not	not	RB
12327	20	24	of	of	IN
12327	20	25	the	the	DT
12327	20	26	Hebrew	hebrew	JJ
12327	20	27	persuasion	persuasion	NN
12327	20	28	,	,	,
12327	20	29	as	as	IN
12327	20	30	it	-PRON-	PRP
12327	20	31	will	will	MD
12327	20	32	serve	serve	VB
12327	20	33	as	as	IN
12327	20	34	a	a	DT
12327	20	35	sequel	sequel	NN
12327	20	36	to	to	IN
12327	20	37	the	the	DT
12327	20	38	books	book	NNS
12327	20	39	on	on	IN
12327	20	40	cookery	cookery	NN
12327	20	41	previously	previously	RB
12327	20	42	in	in	IN
12327	20	43	their	-PRON-	PRP$
12327	20	44	possession	possession	NN
12327	20	45	,	,	,
12327	20	46	and	and	CC
12327	20	47	be	be	VB
12327	20	48	the	the	DT
12327	20	49	medium	medium	NN
12327	20	50	of	of	IN
12327	20	51	presenting	present	VBG
12327	20	52	them	-PRON-	PRP
12327	20	53	with	with	IN
12327	20	54	numerous	numerous	JJ
12327	20	55	receipts	receipt	NNS
12327	20	56	for	for	IN
12327	20	57	rare	rare	JJ
12327	20	58	and	and	CC
12327	20	59	exquisite	exquisite	JJ
12327	20	60	compositions	composition	NNS
12327	20	61	,	,	,
12327	20	62	which	which	WDT
12327	20	63	if	if	IN
12327	20	64	uncommemorated	uncommemorate	VBN
12327	20	65	by	by	IN
12327	20	66	the	the	DT
12327	20	67	genius	genius	NN
12327	20	68	of	of	IN
12327	20	69	Vatêl	Vatêl	NNP
12327	20	70	,	,	,
12327	20	71	Ude	Ude	NNP
12327	20	72	,	,	,
12327	20	73	or	or	CC
12327	20	74	Carême	Carême	NNP
12327	20	75	,	,	,
12327	20	76	are	be	VBP
12327	20	77	delicious	delicious	JJ
12327	20	78	enough	enough	RB
12327	20	79	not	not	RB
12327	20	80	only	only	RB
12327	20	81	to	to	TO
12327	20	82	gratify	gratify	VB
12327	20	83	the	the	DT
12327	20	84	lovers	lover	NNS
12327	20	85	of	of	IN
12327	20	86	good	good	JJ
12327	20	87	cheer	cheer	NN
12327	20	88	generally	generally	RB
12327	20	89	,	,	,
12327	20	90	but	but	CC
12327	20	91	to	to	TO
12327	20	92	merit	merit	VB
12327	20	93	the	the	DT
12327	20	94	unqualified	unqualified	JJ
12327	20	95	approbation	approbation	NN
12327	20	96	of	of	IN
12327	20	97	the	the	DT
12327	20	98	most	most	RBS
12327	20	99	fastidious	fastidious	JJ
12327	20	100	epicures	epicure	NNS
12327	20	101	.	.	.
12327	21	1	We	-PRON-	PRP
12327	21	2	ought	ought	MD
12327	21	3	,	,	,
12327	21	4	perhaps	perhaps	RB
12327	21	5	,	,	,
12327	21	6	to	to	TO
12327	21	7	apologize	apologize	VB
12327	21	8	for	for	IN
12327	21	9	the	the	DT
12327	21	10	apparent	apparent	JJ
12327	21	11	incongruity	incongruity	NN
12327	21	12	of	of	IN
12327	21	13	connecting	connect	VBG
12327	21	14	the	the	DT
12327	21	15	"	"	``
12327	21	16	Toilet	Toilet	NNP
12327	21	17	"	"	''
12327	21	18	with	with	IN
12327	21	19	the	the	DT
12327	21	20	"	"	``
12327	21	21	Kitchen	kitchen	NN
12327	21	22	;	;	:
12327	21	23	"	"	``
12327	21	24	but	but	CC
12327	21	25	the	the	DT
12327	21	26	receipts	receipt	NNS
12327	21	27	and	and	CC
12327	21	28	suggestions	suggestion	NNS
12327	21	29	comprised	comprise	VBN
12327	21	30	in	in	IN
12327	21	31	the	the	DT
12327	21	32	Second	Second	NNP
12327	21	33	Part	Part	NNP
12327	21	34	of	of	IN
12327	21	35	the	the	DT
12327	21	36	work	work	NN
12327	21	37	before	before	IN
12327	21	38	us	-PRON-	PRP
12327	21	39	,	,	,
12327	21	40	will	will	MD
12327	21	41	not	not	RB
12327	21	42	,	,	,
12327	21	43	we	-PRON-	PRP
12327	21	44	trust	trust	VBP
12327	21	45	,	,	,
12327	21	46	be	be	VB
12327	21	47	considered	consider	VBN
12327	21	48	misplaced	misplace	VBN
12327	21	49	in	in	IN
12327	21	50	a	a	DT
12327	21	51	volume	volume	NN
12327	21	52	addressed	address	VBD
12327	21	53	exclusively	exclusively	RB
12327	21	54	to	to	IN
12327	21	55	the	the	DT
12327	21	56	ladies	lady	NNS
12327	21	57	.	.	.
12327	22	1	Many	many	JJ
12327	22	2	of	of	IN
12327	22	3	the	the	DT
12327	22	4	receipts	receipt	NNS
12327	22	5	are	be	VBP
12327	22	6	for	for	IN
12327	22	7	articles	article	NNS
12327	22	8	in	in	IN
12327	22	9	common	common	JJ
12327	22	10	use	use	NN
12327	22	11	,	,	,
12327	22	12	but	but	CC
12327	22	13	which	which	WDT
12327	22	14	,	,	,
12327	22	15	with	with	IN
12327	22	16	proper	proper	JJ
12327	22	17	directions	direction	NNS
12327	22	18	,	,	,
12327	22	19	are	be	VBP
12327	22	20	prepared	prepare	VBN
12327	22	21	with	with	IN
12327	22	22	greater	great	JJR
12327	22	23	economy	economy	NN
12327	22	24	and	and	CC
12327	22	25	in	in	IN
12327	22	26	a	a	DT
12327	22	27	superior	superior	JJ
12327	22	28	manner	manner	NN
12327	22	29	at	at	IN
12327	22	30	home	home	NN
12327	22	31	;	;	:
12327	22	32	the	the	DT
12327	22	33	others	other	NNS
12327	22	34	are	be	VBP
12327	22	35	all	all	DT
12327	22	36	original	original	JJ
12327	22	37	receipts	receipt	NNS
12327	22	38	,	,	,
12327	22	39	many	many	JJ
12327	22	40	of	of	IN
12327	22	41	them	-PRON-	PRP
12327	22	42	extremely	extremely	RB
12327	22	43	ancient	ancient	JJ
12327	22	44	,	,	,
12327	22	45	and	and	CC
12327	22	46	given	give	VBN
12327	22	47	to	to	IN
12327	22	48	us	-PRON-	PRP
12327	22	49	by	by	IN
12327	22	50	a	a	DT
12327	22	51	person	person	NN
12327	22	52	who	who	WP
12327	22	53	can	can	MD
12327	22	54	vouch	vouch	VB
12327	22	55	for	for	IN
12327	22	56	their	-PRON-	PRP$
12327	22	57	efficacy	efficacy	NN
12327	22	58	from	from	IN
12327	22	59	personal	personal	JJ
12327	22	60	experience	experience	NN
12327	22	61	and	and	CC
12327	22	62	observation	observation	NN
12327	22	63	.	.	.
12327	23	1	We	-PRON-	PRP
12327	23	2	must	must	MD
12327	23	3	now	now	RB
12327	23	4	conclude	conclude	VB
12327	23	5	our	-PRON-	PRP$
12327	23	6	preliminary	preliminary	JJ
12327	23	7	remarks	remark	NNS
12327	23	8	,	,	,
12327	23	9	but	but	CC
12327	23	10	can	can	MD
12327	23	11	not	not	RB
12327	23	12	take	take	VB
12327	23	13	leave	leave	NN
12327	23	14	of	of	IN
12327	23	15	our	-PRON-	PRP$
12327	23	16	patient	patient	JJ
12327	23	17	readers	reader	NNS
12327	23	18	without	without	IN
12327	23	19	availing	avail	VBG
12327	23	20	ourselves	-PRON-	PRP
12327	23	21	of	of	IN
12327	23	22	the	the	DT
12327	23	23	opportunity	opportunity	NN
12327	23	24	our	-PRON-	PRP$
12327	23	25	editorial	editorial	JJ
12327	23	26	capacity	capacity	NN
12327	23	27	affords	afford	NNS
12327	23	28	,	,	,
12327	23	29	to	to	TO
12327	23	30	express	express	VB
12327	23	31	our	-PRON-	PRP$
12327	23	32	hope	hope	NN
12327	23	33	,	,	,
12327	23	34	that	that	IN
12327	23	35	with	with	IN
12327	23	36	all	all	DT
12327	23	37	its	-PRON-	PRP$
12327	23	38	faults	fault	NNS
12327	23	39	and	and	CC
12327	23	40	deficiencies	deficiency	NNS
12327	23	41	"	"	``
12327	23	42	The	the	DT
12327	23	43	Jewish	Jewish	NNP
12327	23	44	Manual	Manual	NNP
12327	23	45	"	"	''
12327	23	46	may	may	MD
12327	23	47	prove	prove	VB
12327	23	48	to	to	IN
12327	23	49	them	-PRON-	PRP
12327	23	50	a	a	DT
12327	23	51	useful	useful	JJ
12327	23	52	assistant	assistant	NN
12327	23	53	,	,	,
12327	23	54	and	and	CC
12327	23	55	be	be	VB
12327	23	56	fortunate	fortunate	JJ
12327	23	57	enough	enough	RB
12327	23	58	to	to	TO
12327	23	59	meet	meet	VB
12327	23	60	with	with	IN
12327	23	61	their	-PRON-	PRP$
12327	23	62	lenient	lenient	JJ
12327	23	63	,	,	,
12327	23	64	kind	kind	JJ
12327	23	65	,	,	,
12327	23	66	and	and	CC
12327	23	67	favourable	favourable	JJ
12327	23	68	consideration	consideration	NN
12327	23	69	.	.	.
12327	24	1	CONTENTS	content	NNS
12327	24	2	.	.	.
12327	25	1	*	*	NFP
12327	25	2	*	*	NFP
12327	25	3	*	*	NFP
12327	25	4	*	*	NFP
12327	25	5	*	*	NFP
12327	25	6	PART	part	NN
12327	25	7	I.	i.	NN
12327	26	1	INTRODUCTION	INTRODUCTION	NNP
12327	26	2	.	.	.
12327	27	1	MISCELLANEOUS	miscellaneous	JJ
12327	27	2	OBSERVATIONS	observations	RB
12327	27	3	FOR	for	IN
12327	27	4	THE	the	DT
12327	27	5	USE	USE	NNP
12327	27	6	OF	of	IN
12327	27	7	THE	the	DT
12327	27	8	COOK	COOK	NNP
12327	27	9	*	*	NFP
12327	27	10	*	*	NFP
12327	27	11	*	*	NFP
12327	27	12	*	*	NFP
12327	27	13	*	*	NFP
12327	27	14	CHAPTER	chapter	NN
12327	27	15	I.	I.	NNP
12327	27	16	SOUPS	SOUPS	NNP
12327	27	17	CHAPTER	CHAPTER	NNP
12327	27	18	II	II	NNP
12327	27	19	.	.	.
12327	28	1	SAUCES	sauce	NNS
12327	28	2	AND	and	CC
12327	28	3	FORCEMEAT	FORCEMEAT	NNP
12327	28	4	CHAPTER	CHAPTER	NNP
12327	28	5	III	iii	CD
12327	28	6	.	.	.
12327	29	1	FISH	FISH	NNP
12327	29	2	CHAPTER	CHAPTER	NNP
12327	29	3	IV	IV	NNP
12327	29	4	.	.	.
12327	30	1	MEATS	MEATS	NNPS
12327	30	2	AND	and	CC
12327	30	3	POULTRY	poultry	NN
12327	30	4	COOKED	COOKED	NNS
12327	30	5	IN	in	IN
12327	30	6	VARIOUS	VARIOUS	NNP
12327	30	7	WAYS	WAYS	NNP
12327	30	8	CHAPTER	CHAPTER	NNP
12327	30	9	V.	V.	NNP
12327	30	10	VEGETABLES	VEGETABLES	NNP
12327	30	11	,	,	,
12327	30	12	OMELETTES	OMELETTES	NNPS
12327	30	13	,	,	,
12327	30	14	FONDEAUX	FONDEAUX	NNP
12327	30	15	,	,	,
12327	30	16	CROQUETTES	CROQUETTES	NNPS
12327	30	17	,	,	,
12327	30	18	RISOLES	RISOLES	NNP
12327	30	19	,	,	,
12327	30	20	&	&	CC
12327	30	21	C.	C.	NNP
12327	30	22	CHAPTER	CHAPTER	NNP
12327	30	23	VI	VI	NNP
12327	30	24	.	.	.
12327	31	1	PASTRY	PASTRY	NNP
12327	31	2	CHAPTER	chapter	NN
12327	31	3	VII	vii	NN
12327	31	4	.	.	.
12327	32	1	SWEET	SWEET	NNP
12327	32	2	DISHES	DISHES	NNP
12327	32	3	,	,	,
12327	32	4	PUDDINGS	PUDDINGS	NNP
12327	32	5	,	,	,
12327	32	6	JELLIES	JELLIES	NNP
12327	32	7	,	,	,
12327	32	8	CREAMS	CREAMS	NNP
12327	32	9	,	,	,
12327	32	10	CHARLOTTES	charlotte	NNS
12327	32	11	,	,	,
12327	32	12	SOUFLES	SOUFLES	NNP
12327	32	13	,	,	,
12327	32	14	GATEAUX	GATEAUX	NNP
12327	32	15	,	,	,
12327	32	16	TRIFLES	TRIFLES	NNP
12327	32	17	,	,	,
12327	32	18	CUSTARDS	CUSTARDS	NNP
12327	32	19	,	,	,
12327	32	20	CAKES	CAKES	NNP
12327	32	21	,	,	,
12327	32	22	&	&	CC
12327	32	23	C.	C.	NNP
12327	32	24	CHAPTER	CHAPTER	NNP
12327	32	25	VIII	VIII	NNP
12327	32	26	.	.	.
12327	33	1	PRESERVES	preserve	NNS
12327	33	2	AND	and	CC
12327	33	3	BOTTLING	bottle	VBG
12327	33	4	CHAPTER	CHAPTER	NNP
12327	33	5	IX	IX	NNP
12327	33	6	.	.	.
12327	34	1	PICKLING	PICKLING	NNP
12327	34	2	CHAPTER	CHAPTER	NNP
12327	34	3	X.	X.	NNP
12327	35	1	RECEIPTS	RECEIPTS	NNP
12327	35	2	FOR	for	IN
12327	35	3	INVALIDS	INVALIDS	NNP
12327	35	4	APPENDIX	APPENDIX	NNP
12327	35	5	THE	the	DT
12327	35	6	TOILETTE	toilette	NN
12327	35	7	.	.	.
12327	36	1	*	*	NFP
12327	36	2	*	*	NFP
12327	36	3	*	*	NFP
12327	36	4	*	*	NFP
12327	36	5	*	*	NFP
12327	36	6	CHAPTER	chapter	NN
12327	36	7	I.	i.	NN
12327	37	1	THE	the	DT
12327	37	2	COMPLEXION	COMPLEXION	NNP
12327	37	3	,	,	,
12327	37	4	&	&	CC
12327	37	5	c.	c.	NNP
12327	37	6	,	,	,
12327	37	7	&	&	CC
12327	37	8	c.	c.	NNP
12327	37	9	CHAPTER	CHAPTER	NNP
12327	37	10	II	II	NNP
12327	37	11	.	.	.
12327	38	1	THE	the	DT
12327	38	2	HAIR	HAIR	NNP
12327	38	3	CHAPTER	CHAPTER	NNP
12327	38	4	III	III	NNP
12327	38	5	.	.	.
12327	39	1	THE	the	DT
12327	39	2	TEETH	TEETH	NNP
12327	39	3	CHAPTER	CHAPTER	NNP
12327	39	4	IV	IV	NNP
12327	39	5	.	.	.
12327	40	1	THE	the	DT
12327	40	2	HANDS	HANDS	NNPS
12327	40	3	AND	and	CC
12327	40	4	NAILS	NAILS	NNP
12327	40	5	CHAPTER	CHAPTER	NNP
12327	40	6	V.	V.	NNP
12327	40	7	DRESS	DRESS	NNP
12327	40	8	CHAPTER	CHAPTER	NNP
12327	40	9	VI	VI	NNP
12327	40	10	.	.	.
12327	41	1	EFFECTS	effect	NNS
12327	41	2	OF	of	IN
12327	41	3	DIET	diet	NN
12327	41	4	ON	on	IN
12327	41	5	THE	the	DT
12327	41	6	COMPLEXION	COMPLEXION	NNP
12327	41	7	CHAPTER	CHAPTER	NNP
12327	41	8	VII	vii	NN
12327	41	9	.	.	.
12327	42	1	INFLUENCE	influence	NN
12327	42	2	OF	of	IN
12327	42	3	THE	the	DT
12327	42	4	MIND	MIND	NNP
12327	42	5	AS	as	IN
12327	42	6	REGARDS	regard	NNS
12327	42	7	BEAUTY	BEAUTY	VBD
12327	42	8	GLOSSARY	GLOSSARY	NNS
12327	42	9	.	.	.
12327	43	1	_	_	NNP
12327	43	2	Aspie	Aspie	NNP
12327	43	3	_	_	NNP
12327	43	4	,	,	,
12327	43	5	a	a	DT
12327	43	6	term	term	NN
12327	43	7	used	use	VBN
12327	43	8	for	for	IN
12327	43	9	savoury	savoury	NNP
12327	43	10	jelly	jelly	NNP
12327	43	11	,	,	,
12327	43	12	in	in	IN
12327	43	13	which	which	WDT
12327	43	14	cold	cold	JJ
12327	43	15	poultry	poultry	NN
12327	43	16	,	,	,
12327	43	17	meat	meat	NN
12327	43	18	,	,	,
12327	43	19	&	&	CC
12327	43	20	c.	c.	NNP
12327	43	21	,	,	,
12327	43	22	is	be	VBZ
12327	43	23	often	often	RB
12327	43	24	served	serve	VBN
12327	43	25	.	.	.
12327	44	1	_	_	NNP
12327	44	2	Bain	Bain	NNP
12327	44	3	-	-	HYPH
12327	44	4	Marie	Marie	NNP
12327	44	5	_	_	NNP
12327	44	6	.	.	.
12327	45	1	This	this	DT
12327	45	2	is	be	VBZ
12327	45	3	a	a	DT
12327	45	4	large	large	JJ
12327	45	5	pan	pan	NN
12327	45	6	filled	fill	VBN
12327	45	7	with	with	IN
12327	45	8	boiling	boiling	NN
12327	45	9	water	water	NN
12327	45	10	,	,	,
12327	45	11	in	in	IN
12327	45	12	which	which	WDT
12327	45	13	several	several	JJ
12327	45	14	saucepans	saucepan	NNS
12327	45	15	can	can	MD
12327	45	16	be	be	VB
12327	45	17	placed	place	VBN
12327	45	18	when	when	WRB
12327	45	19	their	-PRON-	PRP$
12327	45	20	contents	content	NNS
12327	45	21	are	be	VBP
12327	45	22	required	require	VBN
12327	45	23	to	to	TO
12327	45	24	be	be	VB
12327	45	25	kept	keep	VBN
12327	45	26	hot	hot	JJ
12327	45	27	without	without	IN
12327	45	28	boiling	boil	VBG
12327	45	29	--	--	:
12327	45	30	this	this	DT
12327	45	31	is	be	VBZ
12327	45	32	a	a	DT
12327	45	33	useful	useful	JJ
12327	45	34	article	article	NN
12327	45	35	in	in	IN
12327	45	36	a	a	DT
12327	45	37	kitchen	kitchen	NN
12327	45	38	,	,	,
12327	45	39	where	where	WRB
12327	45	40	the	the	DT
12327	45	41	manner	manner	NN
12327	45	42	in	in	IN
12327	45	43	which	which	WDT
12327	45	44	sauces	sauce	NNS
12327	45	45	are	be	VBP
12327	45	46	prepared	prepare	VBN
12327	45	47	is	be	VBZ
12327	45	48	considered	consider	VBN
12327	45	49	deserving	deserving	NN
12327	45	50	of	of	IN
12327	45	51	attention	attention	NN
12327	45	52	.	.	.
12327	46	1	_	_	NNP
12327	46	2	Béchamel	Béchamel	NNP
12327	46	3	_	_	NNP
12327	46	4	,	,	,
12327	46	5	a	a	DT
12327	46	6	superior	superior	JJ
12327	46	7	kind	kind	NN
12327	46	8	of	of	IN
12327	46	9	white	white	JJ
12327	46	10	sauce	sauce	NN
12327	46	11	,	,	,
12327	46	12	used	use	VBN
12327	46	13	in	in	IN
12327	46	14	French	french	JJ
12327	46	15	cookery	cookery	NN
12327	46	16	.	.	.
12327	47	1	_	_	NNP
12327	47	2	Blanquette	Blanquette	NNP
12327	47	3	_	_	NNP
12327	47	4	,	,	,
12327	47	5	a	a	DT
12327	47	6	kind	kind	NN
12327	47	7	of	of	IN
12327	47	8	fricassee	fricassee	NN
12327	47	9	with	with	IN
12327	47	10	a	a	DT
12327	47	11	white	white	JJ
12327	47	12	sauce	sauce	NN
12327	47	13	.	.	.
12327	48	1	_	_	NNP
12327	48	2	Bola	Bola	NNP
12327	48	3	-	-	HYPH
12327	48	4	d'amour	d'amour	NNP
12327	48	5	_	_	NNP
12327	48	6	,	,	,
12327	48	7	a	a	DT
12327	48	8	very	very	RB
12327	48	9	rich	rich	JJ
12327	48	10	and	and	CC
12327	48	11	expensive	expensive	JJ
12327	48	12	Spanish	spanish	JJ
12327	48	13	confection	confection	NN
12327	48	14	.	.	.
12327	49	1	_	_	NNP
12327	49	2	Bolas	Bolas	NNP
12327	49	3	_	_	NNP
12327	49	4	,	,	,
12327	49	5	a	a	DT
12327	49	6	kind	kind	NN
12327	49	7	of	of	IN
12327	49	8	rich	rich	JJ
12327	49	9	cake	cake	NN
12327	49	10	or	or	CC
12327	49	11	pudding	pudding	NN
12327	49	12	.	.	.
12327	50	1	_	_	NNP
12327	50	2	Cassereet	Cassereet	NNP
12327	50	3	_	_	NNP
12327	50	4	,	,	,
12327	50	5	a	a	DT
12327	50	6	sauce	sauce	NN
12327	50	7	prepared	prepare	VBN
12327	50	8	from	from	IN
12327	50	9	the	the	DT
12327	50	10	cassada	cassada	NNP
12327	50	11	,	,	,
12327	50	12	a	a	DT
12327	50	13	West	west	JJ
12327	50	14	Indian	indian	JJ
12327	50	15	plant	plant	NN
12327	50	16	--	--	:
12327	50	17	it	-PRON-	PRP
12327	50	18	must	must	MD
12327	50	19	be	be	VB
12327	50	20	used	use	VBN
12327	50	21	with	with	IN
12327	50	22	moderation	moderation	NN
12327	50	23	.	.	.
12327	51	1	_	_	NNP
12327	51	2	Casserole	Casserole	NNP
12327	51	3	_	_	NNP
12327	51	4	,	,	,
12327	51	5	a	a	DT
12327	51	6	name	name	NN
12327	51	7	given	give	VBN
12327	51	8	to	to	IN
12327	51	9	a	a	DT
12327	51	10	crust	crust	NN
12327	51	11	formed	form	VBN
12327	51	12	of	of	IN
12327	51	13	rice	rice	NN
12327	51	14	baked	bake	VBD
12327	51	15	,	,	,
12327	51	16	and	and	CC
12327	51	17	then	then	RB
12327	51	18	filled	fill	VBN
12327	51	19	with	with	IN
12327	51	20	mince	mince	NN
12327	51	21	,	,	,
12327	51	22	fricassee	fricassee	NNP
12327	51	23	,	,	,
12327	51	24	or	or	CC
12327	51	25	fruit	fruit	NN
12327	51	26	.	.	.
12327	52	1	_	_	NNP
12327	52	2	Chorissa	Chorissa	NNP
12327	52	3	_	_	NNP
12327	52	4	,	,	,
12327	52	5	a	a	DT
12327	52	6	sausage	sausage	NN
12327	52	7	peculiar	peculiar	JJ
12327	52	8	to	to	IN
12327	52	9	the	the	DT
12327	52	10	Jewish	jewish	JJ
12327	52	11	kitchen	kitchen	NN
12327	52	12	,	,	,
12327	52	13	of	of	IN
12327	52	14	delicate	delicate	JJ
12327	52	15	and	and	CC
12327	52	16	_	_	NNP
12327	52	17	piquante	piquante	NN
12327	52	18	_	_	NNP
12327	52	19	flavour	flavour	NN
12327	52	20	.	.	.
12327	53	1	_	_	NNP
12327	53	2	Consommé	Consommé	NNP
12327	53	3	_	_	NNP
12327	53	4	,	,	,
12327	53	5	is	be	VBZ
12327	53	6	a	a	DT
12327	53	7	term	term	NN
12327	53	8	now	now	RB
12327	53	9	used	use	VBN
12327	53	10	for	for	IN
12327	53	11	stock	stock	NN
12327	53	12	--	--	:
12327	53	13	it	-PRON-	PRP
12327	53	14	is	be	VBZ
12327	53	15	a	a	DT
12327	53	16	clear	clear	JJ
12327	53	17	strong	strong	JJ
12327	53	18	broth	broth	NN
12327	53	19	,	,	,
12327	53	20	forming	form	VBG
12327	53	21	the	the	DT
12327	53	22	basis	basis	NN
12327	53	23	of	of	IN
12327	53	24	all	all	DT
12327	53	25	soups	soup	NNS
12327	53	26	,	,	,
12327	53	27	sauces	sauce	NNS
12327	53	28	,	,	,
12327	53	29	gravies	gravy	NNS
12327	53	30	,	,	,
12327	53	31	&	&	CC
12327	53	32	c.	c.	NNP
12327	53	33	_	_	NNP
12327	53	34	Croquettes	Croquettes	NNP
12327	53	35	_	_	NNP
12327	53	36	and	and	CC
12327	53	37	_	_	NNP
12327	53	38	Risoles	Risoles	NNPS
12327	53	39	_	_	NNP
12327	53	40	;	;	:
12327	53	41	preparations	preparation	NNS
12327	53	42	of	of	IN
12327	53	43	forcemeat	forcemeat	NN
12327	53	44	,	,	,
12327	53	45	formed	form	VBN
12327	53	46	into	into	IN
12327	53	47	fancy	fancy	JJ
12327	53	48	shapes	shape	NNS
12327	53	49	,	,	,
12327	53	50	and	and	CC
12327	53	51	fried	fry	VBN
12327	53	52	.	.	.
12327	54	1	_	_	NNP
12327	54	2	Croutons	Croutons	NNP
12327	54	3	_	_	NNP
12327	54	4	,	,	,
12327	54	5	sippets	sippet	NNS
12327	54	6	of	of	IN
12327	54	7	bread	bread	NN
12327	54	8	or	or	CC
12327	54	9	toast	toast	NN
12327	54	10	,	,	,
12327	54	11	to	to	TO
12327	54	12	garnish	garnish	VB
12327	54	13	hashes	hash	NNS
12327	54	14	,	,	,
12327	54	15	salmis	salmis	NNP
12327	54	16	,	,	,
12327	54	17	&	&	CC
12327	54	18	c.	c.	NNP
12327	54	19	,	,	,
12327	54	20	are	be	VBP
12327	54	21	so	so	RB
12327	54	22	called	call	VBN
12327	54	23	.	.	.
12327	55	1	_	_	NNP
12327	55	2	Doce	Doce	NNP
12327	55	3	_	_	NNP
12327	55	4	,	,	,
12327	55	5	a	a	DT
12327	55	6	mixture	mixture	NN
12327	55	7	of	of	IN
12327	55	8	sugar	sugar	NN
12327	55	9	with	with	IN
12327	55	10	almonds	almond	NNS
12327	55	11	_	_	NNP
12327	55	12	or	or	CC
12327	55	13	_	_	NNP
12327	55	14	cocoa	cocoa	NN
12327	55	15	-	-	HYPH
12327	55	16	nut	nut	NN
12327	55	17	.	.	.
12327	56	1	_	_	NNP
12327	56	2	Entrées	Entrées	NNP
12327	56	3	_	_	NNP
12327	56	4	.	.	.
12327	57	1	These	these	DT
12327	57	2	are	be	VBP
12327	57	3	side	side	NN
12327	57	4	-	-	HYPH
12327	57	5	dishes	dish	NNS
12327	57	6	,	,	,
12327	57	7	for	for	IN
12327	57	8	the	the	DT
12327	57	9	first	first	JJ
12327	57	10	course	course	NN
12327	57	11	,	,	,
12327	57	12	consisting	consist	VBG
12327	57	13	of	of	IN
12327	57	14	cutlets	cutlet	NNS
12327	57	15	,	,	,
12327	57	16	vol	vol	NNP
12327	57	17	au	au	NNP
12327	57	18	vents	vent	NNS
12327	57	19	,	,	,
12327	57	20	fricassees	fricassee	NNS
12327	57	21	,	,	,
12327	57	22	fillets	fillet	NNS
12327	57	23	,	,	,
12327	57	24	sweetbreads	sweetbread	NNS
12327	57	25	,	,	,
12327	57	26	salmis	salmi	NNS
12327	57	27	,	,	,
12327	57	28	scallops	scallops	NNP
12327	57	29	,	,	,
12327	57	30	&	&	CC
12327	57	31	c.	c.	NNP
12327	57	32	,	,	,
12327	57	33	&	&	CC
12327	57	34	c.	c.	NNP
12327	57	35	_	_	NNP
12327	57	36	Entremets	Entremets	NNPS
12327	57	37	_	_	NNP
12327	57	38	.	.	.
12327	58	1	These	these	DT
12327	58	2	are	be	VBP
12327	58	3	side	side	NN
12327	58	4	-	-	HYPH
12327	58	5	dishes	dish	NNS
12327	58	6	for	for	IN
12327	58	7	the	the	DT
12327	58	8	second	second	JJ
12327	58	9	course	course	NN
12327	58	10	;	;	:
12327	58	11	they	-PRON-	PRP
12327	58	12	comprise	comprise	VBP
12327	58	13	dressed	dressed	JJ
12327	58	14	vegetables	vegetable	NNS
12327	58	15	,	,	,
12327	58	16	puddings	pudding	NNS
12327	58	17	,	,	,
12327	58	18	gateaux	gateaux	NN
12327	58	19	,	,	,
12327	58	20	pastries	pastry	NNS
12327	58	21	,	,	,
12327	58	22	fritters	fritter	NNS
12327	58	23	,	,	,
12327	58	24	creams	cream	NNS
12327	58	25	,	,	,
12327	58	26	jellies	jelly	NNS
12327	58	27	,	,	,
12327	58	28	timbales	timbale	NNS
12327	58	29	,	,	,
12327	58	30	&	&	CC
12327	58	31	c.	c.	NNP
12327	58	32	_	_	NNP
12327	58	33	Farcie	Farcie	NNP
12327	58	34	_	_	NNP
12327	58	35	,	,	,
12327	58	36	a	a	DT
12327	58	37	French	french	JJ
12327	58	38	term	term	NN
12327	58	39	for	for	IN
12327	58	40	forcemeat	forcemeat	NN
12327	58	41	;	;	:
12327	58	42	it	-PRON-	PRP
12327	58	43	is	be	VBZ
12327	58	44	a	a	DT
12327	58	45	mixture	mixture	NN
12327	58	46	of	of	IN
12327	58	47	savoury	savoury	NN
12327	58	48	ingredients	ingredient	NNS
12327	58	49	,	,	,
12327	58	50	used	use	VBN
12327	58	51	for	for	IN
12327	58	52	croquettes	croquette	NNS
12327	58	53	,	,	,
12327	58	54	balls	ball	NNS
12327	58	55	,	,	,
12327	58	56	&	&	CC
12327	58	57	c.	c.	NNP
12327	58	58	Meat	Meat	NNP
12327	58	59	is	be	VBZ
12327	58	60	by	by	IN
12327	58	61	no	no	DT
12327	58	62	means	means	NN
12327	58	63	a	a	DT
12327	58	64	necessary	necessary	JJ
12327	58	65	ingredient	ingredient	NN
12327	58	66	,	,	,
12327	58	67	although	although	IN
12327	58	68	the	the	DT
12327	58	69	English	english	JJ
12327	58	70	word	word	NN
12327	58	71	might	may	MD
12327	58	72	seem	seem	VB
12327	58	73	to	to	TO
12327	58	74	imply	imply	VB
12327	58	75	the	the	DT
12327	58	76	contrary	contrary	NN
12327	58	77	.	.	.
12327	59	1	_	_	NNP
12327	59	2	Fondeaux	Fondeaux	NNP
12327	59	3	_	_	NNP
12327	59	4	,	,	,
12327	59	5	and	and	CC
12327	59	6	Fondus	Fondus	NNP
12327	59	7	,	,	,
12327	59	8	are	be	VBP
12327	59	9	savoury	savoury	NN
12327	59	10	kinds	kind	NNS
12327	59	11	of	of	IN
12327	59	12	souflés	souflés	NN
12327	59	13	.	.	.
12327	60	1	_	_	NNP
12327	60	2	Fricandeaux	Fricandeaux	NNP
12327	60	3	_	_	NNP
12327	60	4	,	,	,
12327	60	5	a	a	DT
12327	60	6	term	term	NN
12327	60	7	for	for	IN
12327	60	8	small	small	JJ
12327	60	9	well	well	RB
12327	60	10	-	-	HYPH
12327	60	11	trimmed	trim	VBN
12327	60	12	pieces	piece	NNS
12327	60	13	of	of	IN
12327	60	14	meat	meat	NN
12327	60	15	,	,	,
12327	60	16	stewed	stew	VBN
12327	60	17	in	in	IN
12327	60	18	various	various	JJ
12327	60	19	ways	way	NNS
12327	60	20	.	.	.
12327	61	1	_	_	NNP
12327	61	2	Fricassee	Fricassee	NNP
12327	61	3	_	_	NNP
12327	61	4	.	.	.
12327	62	1	This	this	DT
12327	62	2	is	be	VBZ
12327	62	3	a	a	DT
12327	62	4	name	name	NN
12327	62	5	used	use	VBN
12327	62	6	for	for	IN
12327	62	7	delicate	delicate	JJ
12327	62	8	stews	stew	NNS
12327	62	9	,	,	,
12327	62	10	when	when	WRB
12327	62	11	the	the	DT
12327	62	12	articles	article	NNS
12327	62	13	are	be	VBP
12327	62	14	cut	cut	VBN
12327	62	15	in	in	IN
12327	62	16	pieces	piece	NNS
12327	62	17	.	.	.
12327	63	1	_	_	NNP
12327	63	2	Fricandelles	Fricandelles	NNP
12327	63	3	_	_	NNP
12327	63	4	.	.	.
12327	64	1	These	these	DT
12327	64	2	are	be	VBP
12327	64	3	very	very	RB
12327	64	4	small	small	JJ
12327	64	5	fricandeaux	fricandeaux	NN
12327	64	6	,	,	,
12327	64	7	two	two	CD
12327	64	8	or	or	CC
12327	64	9	three	three	CD
12327	64	10	of	of	IN
12327	64	11	which	which	WDT
12327	64	12	are	be	VBP
12327	64	13	served	serve	VBN
12327	64	14	on	on	IN
12327	64	15	one	one	CD
12327	64	16	dish	dish	NN
12327	64	17	,	,	,
12327	64	18	and	and	CC
12327	64	19	they	-PRON-	PRP
12327	64	20	sometimes	sometimes	RB
12327	64	21	also	also	RB
12327	64	22	are	be	VBP
12327	64	23	delicate	delicate	JJ
12327	64	24	,	,	,
12327	64	25	but	but	CC
12327	64	26	highly	highly	RB
12327	64	27	-	-	HYPH
12327	64	28	flavoured	flavour	VBN
12327	64	29	minces	mince	NNS
12327	64	30	,	,	,
12327	64	31	formed	form	VBN
12327	64	32	into	into	IN
12327	64	33	any	any	DT
12327	64	34	approved	approve	VBN
12327	64	35	shapes	shape	NNS
12327	64	36	.	.	.
12327	65	1	Flanks	flank	NNS
12327	65	2	are	be	VBP
12327	65	3	large	large	JJ
12327	65	4	standing	stand	VBG
12327	65	5	side	side	NN
12327	65	6	-	-	HYPH
12327	65	7	dishes	dish	NNS
12327	65	8	.	.	.
12327	66	1	_	_	NNP
12327	66	2	Gateaux	Gateaux	NNP
12327	66	3	_	_	NNP
12327	66	4	,	,	,
12327	66	5	is	be	VBZ
12327	66	6	a	a	DT
12327	66	7	kind	kind	NN
12327	66	8	of	of	IN
12327	66	9	cake	cake	NN
12327	66	10	or	or	CC
12327	66	11	pudding	pudding	NN
12327	66	12	.	.	.
12327	67	1	_	_	NNP
12327	67	2	Hors	Hors	NNP
12327	67	3	d'oeuvres	d'oeuvres	NNP
12327	67	4	.	.	.
12327	67	5	_	_	NNP
12327	67	6	These	these	DT
12327	67	7	are	be	VBP
12327	67	8	light	light	JJ
12327	67	9	entrées	entrées	JJ
12327	67	10	in	in	IN
12327	67	11	the	the	DT
12327	67	12	first	first	JJ
12327	67	13	course	course	NN
12327	67	14	;	;	:
12327	67	15	they	-PRON-	PRP
12327	67	16	are	be	VBP
12327	67	17	sometimes	sometimes	RB
12327	67	18	called	call	VBN
12327	67	19	_	_	NNP
12327	67	20	assiettes	assiettes	NNPS
12327	67	21	_	_	NNP
12327	67	22	volantes	volante	VBZ
12327	67	23	;	;	:
12327	67	24	they	-PRON-	PRP
12327	67	25	are	be	VBP
12327	67	26	handed	hand	VBN
12327	67	27	during	during	IN
12327	67	28	the	the	DT
12327	67	29	first	first	JJ
12327	67	30	course	course	NN
12327	67	31	;	;	:
12327	67	32	they	-PRON-	PRP
12327	67	33	comprise	comprise	VBP
12327	67	34	anchovies	anchovy	NNS
12327	67	35	,	,	,
12327	67	36	fish	fish	NN
12327	67	37	salads	salad	NNS
12327	67	38	,	,	,
12327	67	39	patties	patty	NNS
12327	67	40	of	of	IN
12327	67	41	various	various	JJ
12327	67	42	kinds	kind	NNS
12327	67	43	,	,	,
12327	67	44	croquettes	croquette	NNS
12327	67	45	,	,	,
12327	67	46	risolles	risolle	NNS
12327	67	47	,	,	,
12327	67	48	maccaroni	maccaroni	NNP
12327	67	49	,	,	,
12327	67	50	&	&	CC
12327	67	51	c.	c.	NNP
12327	67	52	_	_	NNP
12327	67	53	Maigre	Maigre	NNP
12327	67	54	_	_	NNP
12327	67	55	,	,	,
12327	67	56	made	make	VBN
12327	67	57	without	without	IN
12327	67	58	meat	meat	NN
12327	67	59	.	.	.
12327	68	1	_	_	NNP
12327	68	2	Matso	Matso	NNP
12327	68	3	_	_	NNP
12327	68	4	,	,	,
12327	68	5	Passover	Passover	NNP
12327	68	6	cakes	cake	VBZ
12327	68	7	.	.	.
12327	69	1	_	_	NNP
12327	69	2	Miroton	Miroton	NNP
12327	69	3	_	_	NNP
12327	69	4	,	,	,
12327	69	5	a	a	DT
12327	69	6	savoury	savoury	NN
12327	69	7	preparation	preparation	NN
12327	69	8	of	of	IN
12327	69	9	veal	veal	NN
12327	69	10	or	or	CC
12327	69	11	poultry	poultry	NN
12327	69	12	,	,	,
12327	69	13	formed	form	VBN
12327	69	14	in	in	IN
12327	69	15	a	a	DT
12327	69	16	mould	mould	NN
12327	69	17	.	.	.
12327	70	1	_	_	NNP
12327	70	2	Nouilles	Nouilles	NNP
12327	70	3	_	_	NNP
12327	70	4	,	,	,
12327	70	5	a	a	DT
12327	70	6	kind	kind	NN
12327	70	7	of	of	IN
12327	70	8	vermicelli	vermicelli	NN
12327	70	9	paste	paste	NN
12327	70	10	.	.	.
12327	71	1	_	_	NNP
12327	71	2	Piqué	Piqué	NNP
12327	71	3	_	_	NNP
12327	71	4	,	,	,
12327	71	5	a	a	DT
12327	71	6	French	french	JJ
12327	71	7	term	term	NN
12327	71	8	used	use	VBN
12327	71	9	to	to	TO
12327	71	10	express	express	VB
12327	71	11	the	the	DT
12327	71	12	process	process	NN
12327	71	13	of	of	IN
12327	71	14	larding	lard	VBG
12327	71	15	.	.	.
12327	72	1	The	the	DT
12327	72	2	French	french	JJ
12327	72	3	term	term	NN
12327	72	4	is	be	VBZ
12327	72	5	a	a	DT
12327	72	6	preferable	preferable	JJ
12327	72	7	one	one	NN
12327	72	8	,	,	,
12327	72	9	as	as	IN
12327	72	10	it	-PRON-	PRP
12327	72	11	more	more	RBR
12327	72	12	clearly	clearly	RB
12327	72	13	indicates	indicate	VBZ
12327	72	14	what	what	WP
12327	72	15	is	be	VBZ
12327	72	16	meant	mean	VBN
12327	72	17	.	.	.
12327	73	1	_	_	NNP
12327	73	2	Purée	Purée	NNP
12327	73	3	_	_	NNP
12327	73	4	is	be	VBZ
12327	73	5	a	a	DT
12327	73	6	term	term	NN
12327	73	7	given	give	VBN
12327	73	8	to	to	IN
12327	73	9	a	a	DT
12327	73	10	preparation	preparation	NN
12327	73	11	of	of	IN
12327	73	12	meat	meat	NN
12327	73	13	or	or	CC
12327	73	14	vegetables	vegetable	NNS
12327	73	15	,	,	,
12327	73	16	reduced	reduce	VBN
12327	73	17	to	to	IN
12327	73	18	a	a	DT
12327	73	19	pulp	pulp	NN
12327	73	20	,	,	,
12327	73	21	and	and	CC
12327	73	22	mixed	mix	VBN
12327	73	23	with	with	IN
12327	73	24	any	any	DT
12327	73	25	kind	kind	NN
12327	73	26	of	of	IN
12327	73	27	sauce	sauce	NN
12327	73	28	,	,	,
12327	73	29	to	to	IN
12327	73	30	the	the	DT
12327	73	31	consistency	consistency	NN
12327	73	32	of	of	IN
12327	73	33	thick	thick	JJ
12327	73	34	cream	cream	NN
12327	73	35	.	.	.
12327	74	1	_	_	NNP
12327	74	2	Purées	Purées	NNP
12327	74	3	_	_	NNP
12327	74	4	of	of	IN
12327	74	5	vegetables	vegetable	NNS
12327	74	6	are	be	VBP
12327	74	7	much	much	RB
12327	74	8	used	use	VBN
12327	74	9	in	in	IN
12327	74	10	modern	modern	JJ
12327	74	11	cookery	cookery	NN
12327	74	12	,	,	,
12327	74	13	to	to	TO
12327	74	14	serve	serve	VB
12327	74	15	with	with	IN
12327	74	16	cutlets	cutlet	NNS
12327	74	17	,	,	,
12327	74	18	callops	callop	NNS
12327	74	19	,	,	,
12327	74	20	&	&	CC
12327	74	21	c.	c.	NNP
12327	74	22	_	_	NNP
12327	74	23	Ramekin	Ramekin	NNP
12327	74	24	_	_	NNP
12327	74	25	,	,	,
12327	74	26	a	a	DT
12327	74	27	savoury	savoury	NN
12327	74	28	and	and	CC
12327	74	29	delicate	delicate	JJ
12327	74	30	preparation	preparation	NN
12327	74	31	of	of	IN
12327	74	32	cheese	cheese	NN
12327	74	33	,	,	,
12327	74	34	generally	generally	RB
12327	74	35	served	serve	VBN
12327	74	36	in	in	IN
12327	74	37	fringed	fringed	JJ
12327	74	38	paper	paper	NN
12327	74	39	cases	case	NNS
12327	74	40	.	.	.
12327	75	1	_	_	NNP
12327	75	2	Releves	Releves	NNP
12327	75	3	_	_	NNP
12327	75	4	,	,	,
12327	75	5	or	or	CC
12327	75	6	_	_	NNP
12327	75	7	Removes	Removes	NNP
12327	75	8	_	_	NNP
12327	75	9	,	,	,
12327	75	10	are	be	VBP
12327	75	11	top	top	JJ
12327	75	12	and	and	CC
12327	75	13	bottom	bottom	JJ
12327	75	14	dishes	dish	NNS
12327	75	15	,	,	,
12327	75	16	which	which	WDT
12327	75	17	replace	replace	VBP
12327	75	18	the	the	DT
12327	75	19	soup	soup	NN
12327	75	20	and	and	CC
12327	75	21	fish	fish	NN
12327	75	22	.	.	.
12327	76	1	_	_	NNP
12327	76	2	Salmis	Salmis	NNP
12327	76	3	_	_	NNP
12327	76	4	,	,	,
12327	76	5	a	a	DT
12327	76	6	hash	hash	NN
12327	76	7	,	,	,
12327	76	8	only	only	RB
12327	76	9	a	a	DT
12327	76	10	superior	superior	JJ
12327	76	11	kind	kind	NN
12327	76	12	,	,	,
12327	76	13	being	be	VBG
12327	76	14	more	more	RBR
12327	76	15	delicately	delicately	RB
12327	76	16	seasoned	season	VBN
12327	76	17	,	,	,
12327	76	18	and	and	CC
12327	76	19	usually	usually	RB
12327	76	20	made	make	VBN
12327	76	21	of	of	IN
12327	76	22	cold	cold	JJ
12327	76	23	poultry	poultry	NN
12327	76	24	.	.	.
12327	77	1	_	_	NNP
12327	77	2	Souflés	Souflés	NNP
12327	77	3	_	_	NNP
12327	77	4	,	,	,
12327	77	5	a	a	DT
12327	77	6	term	term	NN
12327	77	7	applied	apply	VBN
12327	77	8	to	to	IN
12327	77	9	a	a	DT
12327	77	10	very	very	RB
12327	77	11	light	light	JJ
12327	77	12	kind	kind	NN
12327	77	13	of	of	IN
12327	77	14	pudding	pudding	NN
12327	77	15	,	,	,
12327	77	16	made	make	VBN
12327	77	17	with	with	IN
12327	77	18	some	some	DT
12327	77	19	farinaceous	farinaceous	JJ
12327	77	20	substance	substance	NN
12327	77	21	,	,	,
12327	77	22	and	and	CC
12327	77	23	generally	generally	RB
12327	77	24	replaces	replace	VBZ
12327	77	25	the	the	DT
12327	77	26	roast	roast	NN
12327	77	27	of	of	IN
12327	77	28	a	a	DT
12327	77	29	second	second	JJ
12327	77	30	course	course	NN
12327	77	31	.	.	.
12327	78	1	_	_	NNP
12327	78	2	Timbale	Timbale	NNP
12327	78	3	_	_	NNP
12327	78	4	,	,	,
12327	78	5	a	a	DT
12327	78	6	shape	shape	NN
12327	78	7	of	of	IN
12327	78	8	maccaroni	maccaroni	JJ
12327	78	9	or	or	CC
12327	78	10	rice	rice	NN
12327	78	11	made	make	VBN
12327	78	12	in	in	IN
12327	78	13	a	a	DT
12327	78	14	mould	mould	NN
12327	78	15	.	.	.
12327	79	1	_	_	NNP
12327	79	2	Vol	Vol	NNP
12327	79	3	-	-	HYPH
12327	79	4	au	au	NNP
12327	79	5	-	-	HYPH
12327	79	6	vent	vent	NN
12327	79	7	_	_	NNP
12327	79	8	.	.	.
12327	80	1	This	this	DT
12327	80	2	is	be	VBZ
12327	80	3	a	a	DT
12327	80	4	sort	sort	NN
12327	80	5	of	of	IN
12327	80	6	case	case	NN
12327	80	7	,	,	,
12327	80	8	made	make	VBN
12327	80	9	of	of	IN
12327	80	10	very	very	RB
12327	80	11	rich	rich	JJ
12327	80	12	puff	puff	NN
12327	80	13	paste	paste	NN
12327	80	14	,	,	,
12327	80	15	filled	fill	VBN
12327	80	16	with	with	IN
12327	80	17	delicate	delicate	JJ
12327	80	18	fricassee	fricassee	NN
12327	80	19	of	of	IN
12327	80	20	fish	fish	NN
12327	80	21	,	,	,
12327	80	22	meat	meat	NN
12327	80	23	,	,	,
12327	80	24	or	or	CC
12327	80	25	poultry	poultry	NN
12327	80	26	,	,	,
12327	80	27	or	or	CC
12327	80	28	richly	richly	RB
12327	80	29	stewed	stew	VBN
12327	80	30	fruits	fruit	NNS
12327	80	31	.	.	.
12327	81	1	_	_	NNP
12327	81	2	Vélouté	Vélouté	NNP
12327	81	3	_	_	NNP
12327	81	4	,	,	,
12327	81	5	an	an	DT
12327	81	6	expensive	expensive	JJ
12327	81	7	white	white	JJ
12327	81	8	sauce	sauce	NN
12327	81	9	.	.	.
12327	82	1	OBSERVATIONS	observations	JJ
12327	82	2	FOR	for	IN
12327	82	3	THE	the	DT
12327	82	4	USE	USE	NNP
12327	82	5	OF	of	IN
12327	82	6	THE	the	DT
12327	82	7	COOK	COOK	NNP
12327	82	8	.	.	.
12327	83	1	The	the	DT
12327	83	2	receipts	receipt	NNS
12327	83	3	we	-PRON-	PRP
12327	83	4	have	have	VBP
12327	83	5	given	give	VBN
12327	83	6	are	be	VBP
12327	83	7	capable	capable	JJ
12327	83	8	of	of	IN
12327	83	9	being	be	VBG
12327	83	10	varied	vary	VBN
12327	83	11	and	and	CC
12327	83	12	modified	modify	VBN
12327	83	13	by	by	IN
12327	83	14	an	an	DT
12327	83	15	intelligent	intelligent	JJ
12327	83	16	pains	pain	NNS
12327	83	17	-	-	,
12327	83	18	taking	take	VBG
12327	83	19	cook	cook	NN
12327	83	20	,	,	,
12327	83	21	to	to	TO
12327	83	22	suit	suit	VB
12327	83	23	the	the	DT
12327	83	24	tastes	taste	NNS
12327	83	25	of	of	IN
12327	83	26	her	-PRON-	PRP$
12327	83	27	employers	employer	NNS
12327	83	28	.	.	.
12327	84	1	Where	where	WRB
12327	84	2	_	_	NNP
12327	84	3	one	one	CD
12327	84	4	_	_	NNP
12327	84	5	receipt	receipt	NN
12327	84	6	has	have	VBZ
12327	84	7	been	be	VBN
12327	84	8	thought	think	VBN
12327	84	9	sufficient	sufficient	JJ
12327	84	10	to	to	TO
12327	84	11	convey	convey	VB
12327	84	12	the	the	DT
12327	84	13	necessary	necessary	JJ
12327	84	14	instruction	instruction	NN
12327	84	15	for	for	IN
12327	84	16	several	several	JJ
12327	84	17	dishes	dish	NNS
12327	84	18	,	,	,
12327	84	19	&	&	CC
12327	84	20	c.	c.	NNP
12327	84	21	,	,	,
12327	84	22	&	&	CC
12327	84	23	c.	c.	NNP
12327	84	24	,	,	,
12327	84	25	it	-PRON-	PRP
12327	84	26	has	have	VBZ
12327	84	27	not	not	RB
12327	84	28	been	be	VBN
12327	84	29	repeated	repeat	VBN
12327	84	30	for	for	IN
12327	84	31	each	each	DT
12327	84	32	respectively	respectively	RB
12327	84	33	,	,	,
12327	84	34	which	which	WDT
12327	84	35	plan	plan	NN
12327	84	36	will	will	MD
12327	84	37	tend	tend	VB
12327	84	38	to	to	TO
12327	84	39	facilitate	facilitate	VB
12327	84	40	her	-PRON-	PRP$
12327	84	41	task	task	NN
12327	84	42	.	.	.
12327	85	1	We	-PRON-	PRP
12327	85	2	might	may	MD
12327	85	3	,	,	,
12327	85	4	had	have	VBD
12327	85	5	we	-PRON-	PRP
12327	85	6	been	be	VBN
12327	85	7	inclined	incline	VBN
12327	85	8	,	,	,
12327	85	9	have	have	VBP
12327	85	10	increased	increase	VBN
12327	85	11	our	-PRON-	PRP$
12327	85	12	collection	collection	NN
12327	85	13	considerably	considerably	RB
12327	85	14	by	by	IN
12327	85	15	so	so	RB
12327	85	16	doing	do	VBG
12327	85	17	,	,	,
12327	85	18	but	but	CC
12327	85	19	have	have	VBP
12327	85	20	decided	decide	VBN
12327	85	21	,	,	,
12327	85	22	from	from	IN
12327	85	23	our	-PRON-	PRP$
12327	85	24	own	own	JJ
12327	85	25	experience	experience	NN
12327	85	26	,	,	,
12327	85	27	that	that	IN
12327	85	28	it	-PRON-	PRP
12327	85	29	is	be	VBZ
12327	85	30	preferable	preferable	JJ
12327	85	31	to	to	TO
12327	85	32	give	give	VB
12327	85	33	a	a	DT
12327	85	34	limited	limited	JJ
12327	85	35	number	number	NN
12327	85	36	clearly	clearly	RB
12327	85	37	and	and	CC
12327	85	38	fully	fully	RB
12327	85	39	explained	explain	VBN
12327	85	40	,	,	,
12327	85	41	as	as	IN
12327	85	42	these	these	DT
12327	85	43	will	will	MD
12327	85	44	always	always	RB
12327	85	45	serve	serve	VB
12327	85	46	as	as	IN
12327	85	47	guides	guide	NNS
12327	85	48	and	and	CC
12327	85	49	models	model	NNS
12327	85	50	for	for	IN
12327	85	51	others	other	NNS
12327	85	52	of	of	IN
12327	85	53	the	the	DT
12327	85	54	same	same	JJ
12327	85	55	kind	kind	NN
12327	85	56	.	.	.
12327	86	1	The	the	DT
12327	86	2	cook	cook	NN
12327	86	3	must	must	MD
12327	86	4	remember	remember	VB
12327	86	5	it	-PRON-	PRP
12327	86	6	is	be	VBZ
12327	86	7	not	not	RB
12327	86	8	enough	enough	JJ
12327	86	9	to	to	TO
12327	86	10	have	have	VB
12327	86	11	ascertained	ascertain	VBN
12327	86	12	the	the	DT
12327	86	13	ingredients	ingredient	NNS
12327	86	14	and	and	CC
12327	86	15	quantities	quantity	NNS
12327	86	16	requisite	requisite	JJ
12327	86	17	,	,	,
12327	86	18	but	but	CC
12327	86	19	great	great	JJ
12327	86	20	care	care	NN
12327	86	21	and	and	CC
12327	86	22	attention	attention	NN
12327	86	23	must	must	MD
12327	86	24	be	be	VB
12327	86	25	paid	pay	VBN
12327	86	26	to	to	IN
12327	86	27	the	the	DT
12327	86	28	manner	manner	NN
12327	86	29	of	of	IN
12327	86	30	mixing	mix	VBG
12327	86	31	them	-PRON-	PRP
12327	86	32	,	,	,
12327	86	33	and	and	CC
12327	86	34	in	in	IN
12327	86	35	watching	watch	VBG
12327	86	36	their	-PRON-	PRP$
12327	86	37	progress	progress	NN
12327	86	38	when	when	WRB
12327	86	39	mixed	mix	VBN
12327	86	40	and	and	CC
12327	86	41	submitted	submit	VBD
12327	86	42	to	to	IN
12327	86	43	the	the	DT
12327	86	44	fire	fire	NN
12327	86	45	.	.	.
12327	87	1	The	the	DT
12327	87	2	management	management	NN
12327	87	3	of	of	IN
12327	87	4	the	the	DT
12327	87	5	oven	oven	NN
12327	87	6	and	and	CC
12327	87	7	the	the	DT
12327	87	8	fire	fire	NN
12327	87	9	deserve	deserve	VBP
12327	87	10	attention	attention	NN
12327	87	11	,	,	,
12327	87	12	and	and	CC
12327	87	13	can	can	MD
12327	87	14	not	not	RB
12327	87	15	be	be	VB
12327	87	16	regulated	regulate	VBN
12327	87	17	properly	properly	RB
12327	87	18	without	without	IN
12327	87	19	practice	practice	NN
12327	87	20	and	and	CC
12327	87	21	observation	observation	NN
12327	87	22	.	.	.
12327	88	1	The	the	DT
12327	88	2	art	art	NN
12327	88	3	of	of	IN
12327	88	4	seasoning	seasoning	NN
12327	88	5	is	be	VBZ
12327	88	6	difficult	difficult	JJ
12327	88	7	and	and	CC
12327	88	8	important	important	JJ
12327	88	9	.	.	.
12327	89	1	Great	great	JJ
12327	89	2	judgment	judgment	NN
12327	89	3	is	be	VBZ
12327	89	4	required	require	VBN
12327	89	5	in	in	IN
12327	89	6	blending	blend	VBG
12327	89	7	the	the	DT
12327	89	8	different	different	JJ
12327	89	9	spices	spice	NNS
12327	89	10	or	or	CC
12327	89	11	other	other	JJ
12327	89	12	condiments	condiment	NNS
12327	89	13	,	,	,
12327	89	14	so	so	IN
12327	89	15	that	that	IN
12327	89	16	a	a	DT
12327	89	17	fine	fine	JJ
12327	89	18	flavour	flavour	NN
12327	89	19	is	be	VBZ
12327	89	20	produced	produce	VBN
12327	89	21	without	without	IN
12327	89	22	the	the	DT
12327	89	23	undue	undue	JJ
12327	89	24	preponderance	preponderance	NN
12327	89	25	of	of	IN
12327	89	26	either	either	DT
12327	89	27	.	.	.
12327	90	1	It	-PRON-	PRP
12327	90	2	is	be	VBZ
12327	90	3	only	only	RB
12327	90	4	in	in	IN
12327	90	5	coarse	coarse	JJ
12327	90	6	cooking	cooking	NN
12327	90	7	that	that	IN
12327	90	8	the	the	DT
12327	90	9	flavour	flavour	NN
12327	90	10	of	of	IN
12327	90	11	onions	onion	NNS
12327	90	12	,	,	,
12327	90	13	pepper	pepper	NN
12327	90	14	,	,	,
12327	90	15	garlic	garlic	NN
12327	90	16	,	,	,
12327	90	17	nutmeg	nutmeg	NNP
12327	90	18	,	,	,
12327	90	19	and	and	CC
12327	90	20	eschalot	eschalot	NN
12327	90	21	is	be	VBZ
12327	90	22	permitted	permit	VBN
12327	90	23	to	to	TO
12327	90	24	prevail	prevail	VB
12327	90	25	.	.	.
12327	91	1	As	as	IN
12327	91	2	a	a	DT
12327	91	3	general	general	JJ
12327	91	4	rule	rule	NN
12327	91	5	,	,	,
12327	91	6	salt	salt	NN
12327	91	7	should	should	MD
12327	91	8	be	be	VB
12327	91	9	used	use	VBN
12327	91	10	in	in	IN
12327	91	11	moderation	moderation	NN
12327	91	12	.	.	.
12327	92	1	Sugar	Sugar	NNP
12327	92	2	is	be	VBZ
12327	92	3	an	an	DT
12327	92	4	improvement	improvement	NN
12327	92	5	in	in	IN
12327	92	6	nearly	nearly	RB
12327	92	7	all	all	DT
12327	92	8	soups	soup	NNS
12327	92	9	,	,	,
12327	92	10	sauces	sauce	NNS
12327	92	11	,	,	,
12327	92	12	and	and	CC
12327	92	13	gravies	gravy	NNS
12327	92	14	;	;	:
12327	92	15	also	also	RB
12327	92	16	with	with	IN
12327	92	17	stewed	stew	VBN
12327	92	18	vegetables	vegetable	NNS
12327	92	19	,	,	,
12327	92	20	but	but	CC
12327	92	21	of	of	IN
12327	92	22	course	course	NN
12327	92	23	must	must	MD
12327	92	24	be	be	VB
12327	92	25	used	use	VBN
12327	92	26	with	with	IN
12327	92	27	discretion	discretion	NN
12327	92	28	.	.	.
12327	93	1	Ketchups	Ketchups	NNP
12327	93	2	,	,	,
12327	93	3	Soy	Soy	NNP
12327	93	4	,	,	,
12327	93	5	Harvey	Harvey	NNP
12327	93	6	's	's	POS
12327	93	7	sauce	sauce	NN
12327	93	8	,	,	,
12327	93	9	&	&	CC
12327	93	10	c.	c.	NNP
12327	93	11	,	,	,
12327	93	12	are	be	VBP
12327	93	13	used	use	VBN
12327	93	14	too	too	RB
12327	93	15	indiscrimately	indiscrimately	RB
12327	93	16	by	by	IN
12327	93	17	inferior	inferior	JJ
12327	93	18	cooks	cook	NNS
12327	93	19	;	;	:
12327	93	20	it	-PRON-	PRP
12327	93	21	is	be	VBZ
12327	93	22	better	well	JJR
12327	93	23	to	to	TO
12327	93	24	leave	leave	VB
12327	93	25	them	-PRON-	PRP
12327	93	26	to	to	TO
12327	93	27	be	be	VB
12327	93	28	added	add	VBN
12327	93	29	at	at	IN
12327	93	30	table	table	NN
12327	93	31	by	by	IN
12327	93	32	those	those	DT
12327	93	33	who	who	WP
12327	93	34	approve	approve	VBP
12327	93	35	of	of	IN
12327	93	36	their	-PRON-	PRP$
12327	93	37	flavour	flavour	NN
12327	93	38	.	.	.
12327	94	1	Any	any	DT
12327	94	2	thing	thing	NN
12327	94	3	that	that	WDT
12327	94	4	is	be	VBZ
12327	94	5	required	require	VBN
12327	94	6	to	to	TO
12327	94	7	be	be	VB
12327	94	8	warmed	warm	VBN
12327	94	9	up	up	RP
12327	94	10	a	a	DT
12327	94	11	second	second	JJ
12327	94	12	time	time	NN
12327	94	13	,	,	,
12327	94	14	should	should	MD
12327	94	15	be	be	VB
12327	94	16	set	set	VBN
12327	94	17	in	in	IN
12327	94	18	a	a	DT
12327	94	19	basin	basin	NN
12327	94	20	placed	place	VBN
12327	94	21	in	in	IN
12327	94	22	a	a	DT
12327	94	23	_	_	NNP
12327	94	24	bain	bain	NN
12327	94	25	-	-	HYPH
12327	94	26	marie	marie	NNP
12327	94	27	_	_	NNP
12327	94	28	,	,	,
12327	94	29	or	or	CC
12327	94	30	saucepan	saucepan	NNP
12327	94	31	,	,	,
12327	94	32	filled	fill	VBN
12327	94	33	with	with	IN
12327	94	34	boiling	boiling	NN
12327	94	35	water	water	NN
12327	94	36	,	,	,
12327	94	37	but	but	CC
12327	94	38	which	which	WDT
12327	94	39	must	must	MD
12327	94	40	not	not	RB
12327	94	41	be	be	VB
12327	94	42	allowed	allow	VBN
12327	94	43	to	to	TO
12327	94	44	boil	boil	VB
12327	94	45	;	;	:
12327	94	46	or	or	CC
12327	94	47	the	the	DT
12327	94	48	article	article	NN
12327	94	49	will	will	MD
12327	94	50	become	become	VB
12327	94	51	hardened	harden	VBN
12327	94	52	and	and	CC
12327	94	53	the	the	DT
12327	94	54	sauce	sauce	NN
12327	94	55	dried	dry	VBD
12327	94	56	up	up	RP
12327	94	57	.	.	.
12327	95	1	To	to	TO
12327	95	2	remove	remove	VB
12327	95	3	every	every	DT
12327	95	4	particle	particle	NN
12327	95	5	of	of	IN
12327	95	6	fat	fat	NN
12327	95	7	from	from	IN
12327	95	8	the	the	DT
12327	95	9	gravies	gravy	NNS
12327	95	10	of	of	IN
12327	95	11	stews	stew	NNS
12327	95	12	,	,	,
12327	95	13	&	&	CC
12327	95	14	c.	c.	NNP
12327	95	15	,	,	,
12327	95	16	a	a	DT
12327	95	17	piece	piece	NN
12327	95	18	of	of	IN
12327	95	19	white	white	JJ
12327	95	20	blotting	blotting	NN
12327	95	21	-	-	HYPH
12327	95	22	paper	paper	NN
12327	95	23	should	should	MD
12327	95	24	be	be	VB
12327	95	25	laid	lay	VBN
12327	95	26	on	on	IN
12327	95	27	the	the	DT
12327	95	28	surface	surface	NN
12327	95	29	,	,	,
12327	95	30	and	and	CC
12327	95	31	the	the	DT
12327	95	32	fat	fat	NN
12327	95	33	will	will	MD
12327	95	34	adhere	adhere	VB
12327	95	35	to	to	IN
12327	95	36	it	-PRON-	PRP
12327	95	37	;	;	:
12327	95	38	this	this	DT
12327	95	39	should	should	MD
12327	95	40	be	be	VB
12327	95	41	repeated	repeat	VBN
12327	95	42	two	two	CD
12327	95	43	or	or	CC
12327	95	44	three	three	CD
12327	95	45	times	time	NNS
12327	95	46	.	.	.
12327	96	1	It	-PRON-	PRP
12327	96	2	is	be	VBZ
12327	96	3	important	important	JJ
12327	96	4	to	to	TO
12327	96	5	keep	keep	VB
12327	96	6	saucepans	saucepan	NNS
12327	96	7	well	well	RB
12327	96	8	skimmed	skim	VBN
12327	96	9	;	;	:
12327	96	10	the	the	DT
12327	96	11	best	well	RBS
12327	96	12	prepared	prepared	JJ
12327	96	13	dish	dish	NN
12327	96	14	will	will	MD
12327	96	15	be	be	VB
12327	96	16	spoiled	spoil	VBN
12327	96	17	by	by	IN
12327	96	18	neglect	neglect	NN
12327	96	19	on	on	IN
12327	96	20	this	this	DT
12327	96	21	point	point	NN
12327	96	22	.	.	.
12327	97	1	The	the	DT
12327	97	2	difference	difference	NN
12327	97	3	between	between	IN
12327	97	4	good	good	JJ
12327	97	5	and	and	CC
12327	97	6	bad	bad	JJ
12327	97	7	cookery	cookery	NN
12327	97	8	is	be	VBZ
12327	97	9	particularly	particularly	RB
12327	97	10	discernible	discernible	JJ
12327	97	11	in	in	IN
12327	97	12	the	the	DT
12327	97	13	preparation	preparation	NN
12327	97	14	of	of	IN
12327	97	15	forcemeats	forcemeat	NNS
12327	97	16	.	.	.
12327	98	1	A	a	DT
12327	98	2	common	common	JJ
12327	98	3	cook	cook	NN
12327	98	4	is	be	VBZ
12327	98	5	satistified	satistifie	VBN
12327	98	6	if	if	IN
12327	98	7	she	-PRON-	PRP
12327	98	8	chops	chop	VBZ
12327	98	9	or	or	CC
12327	98	10	minces	mince	VBZ
12327	98	11	the	the	DT
12327	98	12	ingredients	ingredient	NNS
12327	98	13	and	and	CC
12327	98	14	moistens	moisten	VBZ
12327	98	15	them	-PRON-	PRP
12327	98	16	with	with	IN
12327	98	17	an	an	DT
12327	98	18	egg	egg	NN
12327	98	19	scarcely	scarcely	RB
12327	98	20	beaten	beat	VBN
12327	98	21	,	,	,
12327	98	22	but	but	CC
12327	98	23	this	this	DT
12327	98	24	is	be	VBZ
12327	98	25	a	a	DT
12327	98	26	very	very	RB
12327	98	27	crude	crude	JJ
12327	98	28	and	and	CC
12327	98	29	imperfect	imperfect	JJ
12327	98	30	method	method	NN
12327	98	31	;	;	:
12327	98	32	they	-PRON-	PRP
12327	98	33	should	should	MD
12327	98	34	be	be	VB
12327	98	35	pounded	pound	VBN
12327	98	36	together	together	RB
12327	98	37	in	in	IN
12327	98	38	a	a	DT
12327	98	39	mortar	mortar	NN
12327	98	40	until	until	IN
12327	98	41	not	not	RB
12327	98	42	a	a	DT
12327	98	43	lump	lump	NN
12327	98	44	or	or	CC
12327	98	45	fibre	fibre	NN
12327	98	46	is	be	VBZ
12327	98	47	perceptible	perceptible	JJ
12327	98	48	.	.	.
12327	99	1	Further	further	JJ
12327	99	2	directions	direction	NNS
12327	99	3	will	will	MD
12327	99	4	be	be	VB
12327	99	5	given	give	VBN
12327	99	6	in	in	IN
12327	99	7	the	the	DT
12327	99	8	proper	proper	JJ
12327	99	9	place	place	NN
12327	99	10	,	,	,
12327	99	11	but	but	CC
12327	99	12	this	this	DT
12327	99	13	is	be	VBZ
12327	99	14	a	a	DT
12327	99	15	rule	rule	NN
12327	99	16	which	which	WDT
12327	99	17	must	must	MD
12327	99	18	be	be	VB
12327	99	19	strictly	strictly	RB
12327	99	20	attended	attend	VBN
12327	99	21	to	to	IN
12327	99	22	by	by	IN
12327	99	23	those	those	DT
12327	99	24	who	who	WP
12327	99	25	wish	wish	VBP
12327	99	26	to	to	TO
12327	99	27	attain	attain	VB
12327	99	28	any	any	DT
12327	99	29	excellence	excellence	NN
12327	99	30	in	in	IN
12327	99	31	this	this	DT
12327	99	32	branch	branch	NN
12327	99	33	of	of	IN
12327	99	34	their	-PRON-	PRP$
12327	99	35	art	art	NN
12327	99	36	.	.	.
12327	100	1	Eggs	egg	NNS
12327	100	2	for	for	IN
12327	100	3	forcemeats	forcemeat	NNS
12327	100	4	,	,	,
12327	100	5	and	and	CC
12327	100	6	for	for	IN
12327	100	7	every	every	DT
12327	100	8	description	description	NN
12327	100	9	of	of	IN
12327	100	10	sweet	sweet	JJ
12327	100	11	dishes	dish	NNS
12327	100	12	,	,	,
12327	100	13	should	should	MD
12327	100	14	be	be	VB
12327	100	15	thoroughly	thoroughly	RB
12327	100	16	beaten	beat	VBN
12327	100	17	,	,	,
12327	100	18	and	and	CC
12327	100	19	for	for	IN
12327	100	20	the	the	DT
12327	100	21	finer	fine	JJR
12327	100	22	kinds	kind	NNS
12327	100	23	should	should	MD
12327	100	24	be	be	VB
12327	100	25	passed	pass	VBN
12327	100	26	through	through	IN
12327	100	27	a	a	DT
12327	100	28	sieve	sieve	NN
12327	100	29	.	.	.
12327	101	1	A	a	DT
12327	101	2	trustworthy	trustworthy	JJ
12327	101	3	zealous	zealous	JJ
12327	101	4	servant	servant	NN
12327	101	5	must	must	MD
12327	101	6	keep	keep	VB
12327	101	7	in	in	IN
12327	101	8	mind	mind	NN
12327	101	9	,	,	,
12327	101	10	that	that	DT
12327	101	11	waste	waste	NN
12327	101	12	and	and	CC
12327	101	13	extravagance	extravagance	NN
12327	101	14	are	be	VBP
12327	101	15	no	no	DT
12327	101	16	proofs	proof	NNS
12327	101	17	of	of	IN
12327	101	18	skill	skill	NN
12327	101	19	.	.	.
12327	102	1	On	on	IN
12327	102	2	the	the	DT
12327	102	3	contrary	contrary	JJ
12327	102	4	,	,	,
12327	102	5	GOOD	good	JJ
12327	102	6	COOKERY	cookery	NN
12327	102	7	is	be	VBZ
12327	102	8	by	by	IN
12327	102	9	no	no	DT
12327	102	10	means	means	NN
12327	102	11	expensive	expensive	JJ
12327	102	12	,	,	,
12327	102	13	as	as	IN
12327	102	14	it	-PRON-	PRP
12327	102	15	makes	make	VBZ
12327	102	16	the	the	DT
12327	102	17	most	most	JJS
12327	102	18	of	of	IN
12327	102	19	every	every	DT
12327	102	20	thing	thing	NN
12327	102	21	,	,	,
12327	102	22	and	and	CC
12327	102	23	furnishes	furnish	VBZ
12327	102	24	out	out	IN
12327	102	25	of	of	IN
12327	102	26	simple	simple	JJ
12327	102	27	and	and	CC
12327	102	28	economical	economical	JJ
12327	102	29	materials	material	NNS
12327	102	30	,	,	,
12327	102	31	dishes	dish	NNS
12327	102	32	which	which	WDT
12327	102	33	are	be	VBP
12327	102	34	at	at	IN
12327	102	35	once	once	RB
12327	102	36	palatable	palatable	JJ
12327	102	37	and	and	CC
12327	102	38	elegant	elegant	JJ
12327	102	39	.	.	.
12327	103	1	CHAPTER	CHAPTER	NNP
12327	103	2	I.	I.	NNP
12327	103	3	Soups	Soups	NNP
12327	103	4	.	.	.
12327	104	1	STOCK	stock	NN
12327	104	2	OR	or	CC
12327	104	3	CONSOMMÉ	consommé	NN
12327	104	4	.	.	.
12327	105	1	This	this	DT
12327	105	2	is	be	VBZ
12327	105	3	the	the	DT
12327	105	4	basis	basis	NN
12327	105	5	of	of	IN
12327	105	6	all	all	DT
12327	105	7	kinds	kind	NNS
12327	105	8	of	of	IN
12327	105	9	soup	soup	NN
12327	105	10	and	and	CC
12327	105	11	sauces	sauce	NNS
12327	105	12	.	.	.
12327	106	1	Shin	Shin	NNP
12327	106	2	of	of	IN
12327	106	3	beef	beef	NN
12327	106	4	or	or	CC
12327	106	5	ox	ox	NN
12327	106	6	-	-	HYPH
12327	106	7	cheek	cheek	NN
12327	106	8	make	make	VBP
12327	106	9	excellent	excellent	JJ
12327	106	10	stock	stock	NN
12327	106	11	,	,	,
12327	106	12	although	although	IN
12327	106	13	good	good	JJ
12327	106	14	gravy	gravy	NN
12327	106	15	-	-	HYPH
12327	106	16	beef	beef	NN
12327	106	17	is	be	VBZ
12327	106	18	sometimes	sometimes	RB
12327	106	19	preferred	prefer	VBN
12327	106	20	;	;	:
12327	106	21	the	the	DT
12327	106	22	bones	bone	NNS
12327	106	23	should	should	MD
12327	106	24	always	always	RB
12327	106	25	be	be	VB
12327	106	26	broken	break	VBN
12327	106	27	,	,	,
12327	106	28	and	and	CC
12327	106	29	the	the	DT
12327	106	30	meat	meat	NN
12327	106	31	cut	cut	VBD
12327	106	32	up	up	RP
12327	106	33	,	,	,
12327	106	34	as	as	IN
12327	106	35	the	the	DT
12327	106	36	juices	juice	NNS
12327	106	37	are	be	VBP
12327	106	38	better	well	RBR
12327	106	39	extracted	extract	VBN
12327	106	40	;	;	:
12327	106	41	it	-PRON-	PRP
12327	106	42	is	be	VBZ
12327	106	43	advisable	advisable	JJ
12327	106	44	to	to	TO
12327	106	45	put	put	VB
12327	106	46	on	on	RP
12327	106	47	,	,	,
12327	106	48	at	at	IN
12327	106	49	first	first	RB
12327	106	50	,	,	,
12327	106	51	but	but	CC
12327	106	52	very	very	RB
12327	106	53	little	little	JJ
12327	106	54	water	water	NN
12327	106	55	,	,	,
12327	106	56	and	and	CC
12327	106	57	to	to	TO
12327	106	58	add	add	VB
12327	106	59	more	more	JJR
12327	106	60	when	when	WRB
12327	106	61	the	the	DT
12327	106	62	first	first	JJ
12327	106	63	quantity	quantity	NN
12327	106	64	is	be	VBZ
12327	106	65	nearly	nearly	RB
12327	106	66	dried	dry	VBN
12327	106	67	up	up	RP
12327	106	68	.	.	.
12327	107	1	The	the	DT
12327	107	2	time	time	NN
12327	107	3	required	require	VBN
12327	107	4	for	for	IN
12327	107	5	boiling	boil	VBG
12327	107	6	depends	depend	VBZ
12327	107	7	upon	upon	IN
12327	107	8	the	the	DT
12327	107	9	quantity	quantity	NN
12327	107	10	of	of	IN
12327	107	11	meat	meat	NN
12327	107	12	;	;	:
12327	107	13	six	six	CD
12327	107	14	pounds	pound	NNS
12327	107	15	of	of	IN
12327	107	16	meat	meat	NN
12327	107	17	will	will	MD
12327	107	18	take	take	VB
12327	107	19	about	about	RB
12327	107	20	five	five	CD
12327	107	21	hours	hour	NNS
12327	107	22	;	;	:
12327	107	23	if	if	IN
12327	107	24	bones	bone	NNS
12327	107	25	,	,	,
12327	107	26	the	the	DT
12327	107	27	same	same	JJ
12327	107	28	quantity	quantity	NN
12327	107	29	will	will	MD
12327	107	30	require	require	VB
12327	107	31	double	double	PDT
12327	107	32	the	the	DT
12327	107	33	time	time	NN
12327	107	34	.	.	.
12327	108	1	Gravy	Gravy	NNP
12327	108	2	beef	beef	NN
12327	108	3	with	with	IN
12327	108	4	a	a	DT
12327	108	5	knuckle	knuckle	NN
12327	108	6	of	of	IN
12327	108	7	veal	veal	NN
12327	108	8	makes	make	VBZ
12327	108	9	a	a	DT
12327	108	10	fine	fine	JJ
12327	108	11	and	and	CC
12327	108	12	nutritious	nutritious	JJ
12327	108	13	stock	stock	NN
12327	108	14	;	;	:
12327	108	15	the	the	DT
12327	108	16	stock	stock	NN
12327	108	17	for	for	IN
12327	108	18	white	white	JJ
12327	108	19	soups	soup	NNS
12327	108	20	should	should	MD
12327	108	21	be	be	VB
12327	108	22	prepared	prepare	VBN
12327	108	23	with	with	IN
12327	108	24	veal	veal	NN
12327	108	25	or	or	CC
12327	108	26	white	white	JJ
12327	108	27	poultry	poultry	NN
12327	108	28	.	.	.
12327	109	1	Very	very	RB
12327	109	2	tolerable	tolerable	JJ
12327	109	3	stock	stock	NN
12327	109	4	can	can	MD
12327	109	5	be	be	VB
12327	109	6	procured	procure	VBN
12327	109	7	without	without	IN
12327	109	8	purchasing	purchase	VBG
12327	109	9	meat	meat	NN
12327	109	10	expressly	expressly	RB
12327	109	11	for	for	IN
12327	109	12	the	the	DT
12327	109	13	purpose	purpose	NN
12327	109	14	,	,	,
12327	109	15	by	by	IN
12327	109	16	boiling	boil	VBG
12327	109	17	down	down	RP
12327	109	18	bones	bone	NNS
12327	109	19	and	and	CC
12327	109	20	the	the	DT
12327	109	21	trimmings	trimming	NNS
12327	109	22	of	of	IN
12327	109	23	meat	meat	NN
12327	109	24	or	or	CC
12327	109	25	poultry	poultry	NN
12327	109	26	.	.	.
12327	110	1	The	the	DT
12327	110	2	liquor	liquor	NN
12327	110	3	in	in	IN
12327	110	4	which	which	WDT
12327	110	5	beef	beef	NN
12327	110	6	or	or	CC
12327	110	7	mutton	mutton	NN
12327	110	8	intended	intend	VBN
12327	110	9	for	for	IN
12327	110	10	the	the	DT
12327	110	11	table	table	NN
12327	110	12	has	have	VBZ
12327	110	13	been	be	VBN
12327	110	14	boiled	boil	VBN
12327	110	15	,	,	,
12327	110	16	will	will	MD
12327	110	17	also	also	RB
12327	110	18	,	,	,
12327	110	19	with	with	IN
12327	110	20	small	small	JJ
12327	110	21	additions	addition	NNS
12327	110	22	and	and	CC
12327	110	23	skilful	skilful	JJ
12327	110	24	flavoring	flavoring	NN
12327	110	25	,	,	,
12327	110	26	make	make	VB
12327	110	27	an	an	DT
12327	110	28	excellent	excellent	JJ
12327	110	29	soup	soup	NN
12327	110	30	at	at	IN
12327	110	31	a	a	DT
12327	110	32	trifling	trifle	VBG
12327	110	33	expense	expense	NN
12327	110	34	.	.	.
12327	111	1	To	to	IN
12327	111	2	thicken	thicken	NN
12327	111	3	soups	soup	NNS
12327	111	4	,	,	,
12327	111	5	mix	mix	VB
12327	111	6	a	a	DT
12327	111	7	little	little	JJ
12327	111	8	potatoe	potatoe	NN
12327	111	9	-	-	HYPH
12327	111	10	flour	flour	NN
12327	111	11	,	,	,
12327	111	12	ground	ground	NN
12327	111	13	rice	rice	NN
12327	111	14	,	,	,
12327	111	15	or	or	CC
12327	111	16	pounded	pound	VBD
12327	111	17	vermicelli	vermicelli	NNP
12327	111	18	,	,	,
12327	111	19	in	in	IN
12327	111	20	a	a	DT
12327	111	21	little	little	JJ
12327	111	22	water	water	NN
12327	111	23	,	,	,
12327	111	24	till	till	IN
12327	111	25	perfectly	perfectly	RB
12327	111	26	smooth	smooth	JJ
12327	111	27	;	;	:
12327	111	28	add	add	VB
12327	111	29	a	a	DT
12327	111	30	little	little	JJ
12327	111	31	of	of	IN
12327	111	32	the	the	DT
12327	111	33	soup	soup	NN
12327	111	34	to	to	IN
12327	111	35	it	-PRON-	PRP
12327	111	36	in	in	IN
12327	111	37	a	a	DT
12327	111	38	cup	cup	NN
12327	111	39	,	,	,
12327	111	40	until	until	IN
12327	111	41	sufficiently	sufficiently	RB
12327	111	42	thin	thin	JJ
12327	111	43	,	,	,
12327	111	44	then	then	RB
12327	111	45	pour	pour	VB
12327	111	46	it	-PRON-	PRP
12327	111	47	into	into	IN
12327	111	48	the	the	DT
12327	111	49	rest	rest	NN
12327	111	50	and	and	CC
12327	111	51	boil	boil	VB
12327	111	52	it	-PRON-	PRP
12327	111	53	up	up	RP
12327	111	54	,	,	,
12327	111	55	to	to	TO
12327	111	56	prevent	prevent	VB
12327	111	57	the	the	DT
12327	111	58	raw	raw	JJ
12327	111	59	taste	taste	NN
12327	111	60	it	-PRON-	PRP
12327	111	61	would	would	MD
12327	111	62	otherwise	otherwise	RB
12327	111	63	have	have	VB
12327	111	64	;	;	:
12327	111	65	the	the	DT
12327	111	66	presence	presence	NN
12327	111	67	of	of	IN
12327	111	68	the	the	DT
12327	111	69	above	above	JJ
12327	111	70	ingredients	ingredient	NNS
12327	111	71	should	should	MD
12327	111	72	not	not	RB
12327	111	73	be	be	VB
12327	111	74	discovered	discover	VBN
12327	111	75	,	,	,
12327	111	76	and	and	CC
12327	111	77	judgment	judgment	NN
12327	111	78	and	and	CC
12327	111	79	care	care	NN
12327	111	80	are	be	VBP
12327	111	81	therefore	therefore	RB
12327	111	82	requisite	requisite	JJ
12327	111	83	.	.	.
12327	112	1	If	if	IN
12327	112	2	colouring	colouring	NN
12327	112	3	is	be	VBZ
12327	112	4	necessary	necessary	JJ
12327	112	5	,	,	,
12327	112	6	a	a	DT
12327	112	7	crust	crust	NN
12327	112	8	of	of	IN
12327	112	9	bread	bread	NN
12327	112	10	stewed	stew	VBN
12327	112	11	in	in	IN
12327	112	12	the	the	DT
12327	112	13	stock	stock	NN
12327	112	14	will	will	MD
12327	112	15	give	give	VB
12327	112	16	a	a	DT
12327	112	17	fine	fine	JJ
12327	112	18	brown	brown	NN
12327	112	19	,	,	,
12327	112	20	or	or	CC
12327	112	21	the	the	DT
12327	112	22	common	common	JJ
12327	112	23	browning	browning	NN
12327	112	24	may	may	MD
12327	112	25	be	be	VB
12327	112	26	used	use	VBN
12327	112	27	;	;	:
12327	112	28	it	-PRON-	PRP
12327	112	29	is	be	VBZ
12327	112	30	made	make	VBN
12327	112	31	in	in	IN
12327	112	32	the	the	DT
12327	112	33	following	following	JJ
12327	112	34	manner	manner	NN
12327	112	35	:	:	:
12327	112	36	Put	put	VB
12327	112	37	one	one	CD
12327	112	38	pound	pound	NN
12327	112	39	of	of	IN
12327	112	40	coarse	coarse	JJ
12327	112	41	brown	brown	JJ
12327	112	42	sugar	sugar	NN
12327	112	43	in	in	IN
12327	112	44	a	a	DT
12327	112	45	stew	stew	NN
12327	112	46	-	-	HYPH
12327	112	47	pan	pan	NN
12327	112	48	with	with	IN
12327	112	49	a	a	DT
12327	112	50	lump	lump	NN
12327	112	51	of	of	IN
12327	112	52	clarified	clarify	VBN
12327	112	53	suet	suet	NN
12327	112	54	;	;	:
12327	112	55	when	when	WRB
12327	112	56	it	-PRON-	PRP
12327	112	57	begins	begin	VBZ
12327	112	58	to	to	TO
12327	112	59	froth	froth	VB
12327	112	60	,	,	,
12327	112	61	pour	pour	VBP
12327	112	62	in	in	IN
12327	112	63	a	a	DT
12327	112	64	wine	wine	NN
12327	112	65	-	-	HYPH
12327	112	66	glass	glass	NN
12327	112	67	of	of	IN
12327	112	68	port	port	NN
12327	112	69	wine	wine	NN
12327	112	70	,	,	,
12327	112	71	half	half	PDT
12327	112	72	an	an	DT
12327	112	73	ounce	ounce	NN
12327	112	74	of	of	IN
12327	112	75	black	black	JJ
12327	112	76	pepper	pepper	NN
12327	112	77	,	,	,
12327	112	78	a	a	DT
12327	112	79	little	little	JJ
12327	112	80	mace	mace	NN
12327	112	81	,	,	,
12327	112	82	four	four	CD
12327	112	83	spoonsful	spoonsful	NN
12327	112	84	of	of	IN
12327	112	85	ketchup	ketchup	NN
12327	112	86	or	or	CC
12327	112	87	Harvey	Harvey	NNP
12327	112	88	's	's	POS
12327	112	89	sauce	sauce	NN
12327	112	90	,	,	,
12327	112	91	a	a	DT
12327	112	92	little	little	JJ
12327	112	93	salt	salt	NN
12327	112	94	,	,	,
12327	112	95	and	and	CC
12327	112	96	the	the	DT
12327	112	97	peel	peel	NN
12327	112	98	of	of	IN
12327	112	99	a	a	DT
12327	112	100	lemon	lemon	NN
12327	112	101	grated	grate	VBN
12327	112	102	;	;	:
12327	112	103	boil	boil	VB
12327	112	104	all	all	RB
12327	112	105	together	together	RB
12327	112	106	,	,	,
12327	112	107	let	let	VB
12327	112	108	it	-PRON-	PRP
12327	112	109	grow	grow	VB
12327	112	110	cold	cold	JJ
12327	112	111	,	,	,
12327	112	112	when	when	WRB
12327	112	113	it	-PRON-	PRP
12327	112	114	must	must	MD
12327	112	115	be	be	VB
12327	112	116	skimmed	skim	VBN
12327	112	117	and	and	CC
12327	112	118	bottled	bottle	VBN
12327	112	119	for	for	IN
12327	112	120	use	use	NN
12327	112	121	.	.	.
12327	113	1	It	-PRON-	PRP
12327	113	2	may	may	MD
12327	113	3	also	also	RB
12327	113	4	be	be	VB
12327	113	5	prepared	prepare	VBN
12327	113	6	as	as	IN
12327	113	7	required	require	VBN
12327	113	8	,	,	,
12327	113	9	by	by	IN
12327	113	10	putting	put	VBG
12327	113	11	a	a	DT
12327	113	12	small	small	JJ
12327	113	13	piece	piece	NN
12327	113	14	of	of	IN
12327	113	15	clarified	clarified	JJ
12327	113	16	fat	fat	NN
12327	113	17	with	with	IN
12327	113	18	one	one	CD
12327	113	19	ounce	ounce	NN
12327	113	20	of	of	IN
12327	113	21	coarse	coarse	JJ
12327	113	22	sugar	sugar	NN
12327	113	23	,	,	,
12327	113	24	in	in	IN
12327	113	25	an	an	DT
12327	113	26	iron	iron	NN
12327	113	27	spoon	spoon	NN
12327	113	28	,	,	,
12327	113	29	melting	melt	VBG
12327	113	30	them	-PRON-	PRP
12327	113	31	together	together	RB
12327	113	32	,	,	,
12327	113	33	and	and	CC
12327	113	34	stirring	stir	VBG
12327	113	35	in	in	IN
12327	113	36	a	a	DT
12327	113	37	little	little	JJ
12327	113	38	ketchup	ketchup	NN
12327	113	39	and	and	CC
12327	113	40	pepper	pepper	NN
12327	113	41	.	.	.
12327	114	1	When	when	WRB
12327	114	2	good	good	JJ
12327	114	3	stock	stock	NN
12327	114	4	or	or	CC
12327	114	5	consommé	consommé	NN
12327	114	6	is	be	VBZ
12327	114	7	prepared	prepare	VBN
12327	114	8	,	,	,
12327	114	9	it	-PRON-	PRP
12327	114	10	is	be	VBZ
12327	114	11	very	very	RB
12327	114	12	easy	easy	JJ
12327	114	13	to	to	TO
12327	114	14	form	form	VB
12327	114	15	it	-PRON-	PRP
12327	114	16	into	into	IN
12327	114	17	any	any	DT
12327	114	18	kind	kind	NN
12327	114	19	of	of	IN
12327	114	20	soup	soup	NN
12327	114	21	or	or	CC
12327	114	22	sauce	sauce	NN
12327	114	23	that	that	WDT
12327	114	24	may	may	MD
12327	114	25	be	be	VB
12327	114	26	required	require	VBN
12327	114	27	.	.	.
12327	115	1	*	*	NFP
12327	115	2	*	*	NFP
12327	115	3	*	*	NFP
12327	115	4	*	*	NFP
12327	115	5	*	*	NFP
12327	115	6	GRAVY	GRAVY	NNP
12327	115	7	SOUP	SOUP	NNP
12327	115	8	.	.	.
12327	116	1	Take	take	VB
12327	116	2	about	about	RB
12327	116	3	three	three	CD
12327	116	4	quarts	quart	NNS
12327	116	5	of	of	IN
12327	116	6	any	any	DT
12327	116	7	strong	strong	JJ
12327	116	8	stock	stock	NN
12327	116	9	,	,	,
12327	116	10	seasoned	season	VBN
12327	116	11	with	with	IN
12327	116	12	a	a	DT
12327	116	13	bunch	bunch	NN
12327	116	14	of	of	IN
12327	116	15	sweet	sweet	JJ
12327	116	16	herbs	herb	NNS
12327	116	17	,	,	,
12327	116	18	a	a	DT
12327	116	19	carrot	carrot	NNP
12327	116	20	,	,	,
12327	116	21	turnip	turnip	NNP
12327	116	22	,	,	,
12327	116	23	and	and	CC
12327	116	24	a	a	DT
12327	116	25	head	head	NN
12327	116	26	of	of	IN
12327	116	27	celery	celery	NN
12327	116	28	,	,	,
12327	116	29	which	which	WDT
12327	116	30	must	must	MD
12327	116	31	not	not	RB
12327	116	32	be	be	VB
12327	116	33	served	serve	VBN
12327	116	34	in	in	IN
12327	116	35	the	the	DT
12327	116	36	soup	soup	NN
12327	116	37	.	.	.
12327	117	1	Vermicelli	Vermicelli	NNP
12327	117	2	,	,	,
12327	117	3	maccaroni	maccaroni	NN
12327	117	4	,	,	,
12327	117	5	or	or	CC
12327	117	6	thin	thin	JJ
12327	117	7	slices	slice	NNS
12327	117	8	of	of	IN
12327	117	9	carrot	carrot	NN
12327	117	10	and	and	CC
12327	117	11	small	small	JJ
12327	117	12	sippets	sippet	NNS
12327	117	13	of	of	IN
12327	117	14	fried	fried	JJ
12327	117	15	bread	bread	NN
12327	117	16	cut	cut	VBN
12327	117	17	in	in	IN
12327	117	18	fancy	fancy	JJ
12327	117	19	shapes	shape	NNS
12327	117	20	,	,	,
12327	117	21	are	be	VBP
12327	117	22	usually	usually	RB
12327	117	23	served	serve	VBN
12327	117	24	in	in	IN
12327	117	25	this	this	DT
12327	117	26	soup	soup	NN
12327	117	27	.	.	.
12327	118	1	*	*	NFP
12327	118	2	*	*	NFP
12327	118	3	*	*	NFP
12327	118	4	*	*	NFP
12327	118	5	*	*	NFP
12327	118	6	MOCK	MOCK	NNP
12327	118	7	TURTLE	TURTLE	NNS
12327	118	8	.	.	.
12327	119	1	Half	half	NN
12327	119	2	boil	boil	VB
12327	119	3	a	a	DT
12327	119	4	well	well	RB
12327	119	5	-	-	HYPH
12327	119	6	cleaned	clean	VBN
12327	119	7	calf	calf	NN
12327	119	8	's	's	POS
12327	119	9	head	head	NN
12327	119	10	,	,	,
12327	119	11	then	then	RB
12327	119	12	cut	cut	VB
12327	119	13	off	off	RP
12327	119	14	all	all	PDT
12327	119	15	the	the	DT
12327	119	16	meat	meat	NN
12327	119	17	in	in	IN
12327	119	18	small	small	JJ
12327	119	19	square	square	JJ
12327	119	20	pieces	piece	NNS
12327	119	21	,	,	,
12327	119	22	and	and	CC
12327	119	23	break	break	VB
12327	119	24	the	the	DT
12327	119	25	bones	bone	NNS
12327	119	26	;	;	:
12327	119	27	return	return	VB
12327	119	28	it	-PRON-	PRP
12327	119	29	to	to	IN
12327	119	30	the	the	DT
12327	119	31	stew	stew	NN
12327	119	32	-	-	HYPH
12327	119	33	pan	pan	NN
12327	119	34	,	,	,
12327	119	35	with	with	IN
12327	119	36	some	some	DT
12327	119	37	good	good	JJ
12327	119	38	stock	stock	NN
12327	119	39	made	make	VBN
12327	119	40	of	of	IN
12327	119	41	beef	beef	NN
12327	119	42	and	and	CC
12327	119	43	veal	veal	NN
12327	119	44	;	;	:
12327	119	45	dredge	dredge	NN
12327	119	46	in	in	IN
12327	119	47	flour	flour	NN
12327	119	48	,	,	,
12327	119	49	add	add	VB
12327	119	50	fried	fried	JJ
12327	119	51	shalot	shalot	NN
12327	119	52	,	,	,
12327	119	53	pepper	pepper	NN
12327	119	54	,	,	,
12327	119	55	parsley	parsley	NNP
12327	119	56	,	,	,
12327	119	57	tarragon	tarragon	NNP
12327	119	58	,	,	,
12327	119	59	a	a	DT
12327	119	60	little	little	JJ
12327	119	61	mushroom	mushroom	NN
12327	119	62	ketchup	ketchup	NN
12327	119	63	,	,	,
12327	119	64	and	and	CC
12327	119	65	a	a	DT
12327	119	66	pint	pint	NN
12327	119	67	of	of	IN
12327	119	68	white	white	JJ
12327	119	69	wine	wine	NN
12327	119	70	;	;	:
12327	119	71	simmer	simmer	NNP
12327	119	72	gently	gently	RB
12327	119	73	until	until	IN
12327	119	74	the	the	DT
12327	119	75	meat	meat	NN
12327	119	76	is	be	VBZ
12327	119	77	perfectly	perfectly	RB
12327	119	78	soft	soft	JJ
12327	119	79	and	and	CC
12327	119	80	tender	tender	JJ
12327	119	81	.	.	.
12327	120	1	Balls	ball	NNS
12327	120	2	of	of	IN
12327	120	3	force	force	NN
12327	120	4	-	-	HYPH
12327	120	5	meat	meat	NN
12327	120	6	,	,	,
12327	120	7	and	and	CC
12327	120	8	egg	egg	NN
12327	120	9	-	-	HYPH
12327	120	10	balls	ball	NNS
12327	120	11	,	,	,
12327	120	12	should	should	MD
12327	120	13	be	be	VB
12327	120	14	put	put	VBN
12327	120	15	in	in	IN
12327	120	16	a	a	DT
12327	120	17	short	short	JJ
12327	120	18	time	time	NN
12327	120	19	before	before	IN
12327	120	20	serving	serve	VBG
12327	120	21	;	;	:
12327	120	22	the	the	DT
12327	120	23	juice	juice	NN
12327	120	24	of	of	IN
12327	120	25	a	a	DT
12327	120	26	lemon	lemon	NN
12327	120	27	is	be	VBZ
12327	120	28	considered	consider	VBN
12327	120	29	an	an	DT
12327	120	30	improvement	improvement	NN
12327	120	31	.	.	.
12327	121	1	*	*	NFP
12327	121	2	*	*	NFP
12327	121	3	*	*	NFP
12327	121	4	*	*	NFP
12327	121	5	*	*	NFP
12327	121	6	MULIGATAWNY	MULIGATAWNY	NNP
12327	121	7	SOUP	SOUP	NNP
12327	121	8	.	.	.
12327	122	1	Take	take	VB
12327	122	2	two	two	CD
12327	122	3	chickens	chicken	NNS
12327	122	4	,	,	,
12327	122	5	cut	cut	VBD
12327	122	6	them	-PRON-	PRP
12327	122	7	up	up	RP
12327	122	8	small	small	JJ
12327	122	9	,	,	,
12327	122	10	as	as	IN
12327	122	11	if	if	IN
12327	122	12	for	for	IN
12327	122	13	fricassee	fricassee	NNP
12327	122	14	,	,	,
12327	122	15	flour	flour	VB
12327	122	16	them	-PRON-	PRP
12327	122	17	well	well	RB
12327	122	18	,	,	,
12327	122	19	put	put	VBD
12327	122	20	them	-PRON-	PRP
12327	122	21	in	in	IN
12327	122	22	a	a	DT
12327	122	23	saucepan	saucepan	NN
12327	122	24	with	with	IN
12327	122	25	four	four	CD
12327	122	26	onions	onion	NNS
12327	122	27	shred	shre	VBN
12327	122	28	,	,	,
12327	122	29	a	a	DT
12327	122	30	piece	piece	NN
12327	122	31	of	of	IN
12327	122	32	clarified	clarified	JJ
12327	122	33	fat	fat	NN
12327	122	34	,	,	,
12327	122	35	pepper	pepper	NN
12327	122	36	,	,	,
12327	122	37	salt	salt	NN
12327	122	38	,	,	,
12327	122	39	and	and	CC
12327	122	40	two	two	CD
12327	122	41	table	table	NN
12327	122	42	spoonsful	spoonsful	JJ
12327	122	43	of	of	IN
12327	122	44	curry	curry	NN
12327	122	45	powder	powder	NN
12327	122	46	;	;	:
12327	122	47	let	let	VB
12327	122	48	it	-PRON-	PRP
12327	122	49	simmer	simmer	VB
12327	122	50	for	for	IN
12327	122	51	an	an	DT
12327	122	52	hour	hour	NN
12327	122	53	,	,	,
12327	122	54	then	then	RB
12327	122	55	add	add	VB
12327	122	56	three	three	CD
12327	122	57	quarts	quart	NNS
12327	122	58	of	of	IN
12327	122	59	strong	strong	JJ
12327	122	60	beef	beef	NN
12327	122	61	gravy	gravy	NN
12327	122	62	,	,	,
12327	122	63	and	and	CC
12327	122	64	let	let	VB
12327	122	65	it	-PRON-	PRP
12327	122	66	continue	continue	VB
12327	122	67	simmering	simmer	VBG
12327	122	68	for	for	IN
12327	122	69	another	another	DT
12327	122	70	hour	hour	NN
12327	122	71	;	;	:
12327	122	72	before	before	IN
12327	122	73	sent	send	VBN
12327	122	74	to	to	TO
12327	122	75	table	table	NN
12327	122	76	the	the	DT
12327	122	77	juice	juice	NN
12327	122	78	of	of	IN
12327	122	79	a	a	DT
12327	122	80	lemon	lemon	NN
12327	122	81	should	should	MD
12327	122	82	be	be	VB
12327	122	83	stirred	stir	VBN
12327	122	84	in	in	IN
12327	122	85	it	-PRON-	PRP
12327	122	86	;	;	:
12327	122	87	some	some	DT
12327	122	88	persons	person	NNS
12327	122	89	approve	approve	VBP
12327	122	90	of	of	IN
12327	122	91	a	a	DT
12327	122	92	little	little	JJ
12327	122	93	rice	rice	NN
12327	122	94	being	be	VBG
12327	122	95	boiled	boil	VBN
12327	122	96	with	with	IN
12327	122	97	the	the	DT
12327	122	98	stock	stock	NN
12327	122	99	,	,	,
12327	122	100	and	and	CC
12327	122	101	a	a	DT
12327	122	102	pinch	pinch	NN
12327	122	103	of	of	IN
12327	122	104	saffron	saffron	NN
12327	122	105	is	be	VBZ
12327	122	106	also	also	RB
12327	122	107	sometimes	sometimes	RB
12327	122	108	added	add	VBN
12327	122	109	.	.	.
12327	123	1	*	*	NFP
12327	123	2	*	*	NFP
12327	123	3	*	*	NFP
12327	123	4	*	*	NFP
12327	123	5	*	*	NFP
12327	123	6	ENGLISH	ENGLISH	NNP
12327	123	7	MULIGATAWNY	MULIGATAWNY	NNP
12327	123	8	.	.	.
12327	124	1	Take	take	VB
12327	124	2	a	a	DT
12327	124	3	knuckle	knuckle	NN
12327	124	4	of	of	IN
12327	124	5	veal	veal	NN
12327	124	6	,	,	,
12327	124	7	stew	stew	VBP
12327	124	8	it	-PRON-	PRP
12327	124	9	till	till	IN
12327	124	10	half	half	NN
12327	124	11	done	do	VBN
12327	124	12	,	,	,
12327	124	13	then	then	RB
12327	124	14	cut	cut	VB
12327	124	15	off	off	RP
12327	124	16	the	the	DT
12327	124	17	greatest	great	JJS
12327	124	18	part	part	NN
12327	124	19	of	of	IN
12327	124	20	the	the	DT
12327	124	21	meat	meat	NN
12327	124	22	,	,	,
12327	124	23	and	and	CC
12327	124	24	continue	continue	VB
12327	124	25	to	to	TO
12327	124	26	stew	stew	VB
12327	124	27	down	down	IN
12327	124	28	the	the	DT
12327	124	29	bone	bone	NN
12327	124	30	in	in	IN
12327	124	31	the	the	DT
12327	124	32	stock	stock	NN
12327	124	33	,	,	,
12327	124	34	the	the	DT
12327	124	35	meat	meat	NN
12327	124	36	must	must	MD
12327	124	37	be	be	VB
12327	124	38	cut	cut	VBN
12327	124	39	into	into	IN
12327	124	40	small	small	JJ
12327	124	41	pieces	piece	NNS
12327	124	42	and	and	CC
12327	124	43	fried	fry	VBN
12327	124	44	with	with	IN
12327	124	45	six	six	CD
12327	124	46	onions	onion	NNS
12327	124	47	thinly	thinly	RB
12327	124	48	sliced	slice	VBN
12327	124	49	,	,	,
12327	124	50	and	and	CC
12327	124	51	a	a	DT
12327	124	52	table	table	NN
12327	124	53	spoonful	spoonful	JJ
12327	124	54	of	of	IN
12327	124	55	curry	curry	NN
12327	124	56	powder	powder	NN
12327	124	57	,	,	,
12327	124	58	a	a	DT
12327	124	59	desert	desert	NN
12327	124	60	spoonful	spoonful	JJ
12327	124	61	of	of	IN
12327	124	62	cayenne	cayenne	NNP
12327	124	63	pepper	pepper	NN
12327	124	64	and	and	CC
12327	124	65	salt	salt	NN
12327	124	66	,	,	,
12327	124	67	add	add	VB
12327	124	68	the	the	DT
12327	124	69	stock	stock	NN
12327	124	70	and	and	CC
12327	124	71	let	let	VB
12327	124	72	the	the	DT
12327	124	73	whole	whole	JJ
12327	124	74	gently	gently	RB
12327	124	75	simmer	simmer	NN
12327	124	76	for	for	IN
12327	124	77	nearly	nearly	RB
12327	124	78	an	an	DT
12327	124	79	hour	hour	NN
12327	124	80	,	,	,
12327	124	81	flavouring	flavour	VBG
12327	124	82	it	-PRON-	PRP
12327	124	83	with	with	IN
12327	124	84	a	a	DT
12327	124	85	little	little	JJ
12327	124	86	Harvey	harvey	NN
12327	124	87	's	's	POS
12327	124	88	sauce	sauce	NN
12327	124	89	and	and	CC
12327	124	90	lemon	lemon	NN
12327	124	91	pickle	pickle	NN
12327	124	92	.	.	.
12327	125	1	*	*	NFP
12327	125	2	*	*	NFP
12327	125	3	*	*	NFP
12327	125	4	*	*	NFP
12327	125	5	*	*	NFP
12327	125	6	SOUP	SOUP	NNP
12327	125	7	A	A	NNP
12327	125	8	LA	LA	NNP
12327	125	9	JULIENNE	JULIENNE	NNP
12327	125	10	.	.	.
12327	126	1	Take	take	VB
12327	126	2	a	a	DT
12327	126	3	variety	variety	NN
12327	126	4	of	of	IN
12327	126	5	vegetables	vegetable	NNS
12327	126	6	:	:	:
12327	126	7	such	such	JJ
12327	126	8	as	as	IN
12327	126	9	celery	celery	NN
12327	126	10	,	,	,
12327	126	11	carrots	carrot	NNS
12327	126	12	,	,	,
12327	126	13	turnips	turnip	NNS
12327	126	14	,	,	,
12327	126	15	leeks	leek	NNS
12327	126	16	,	,	,
12327	126	17	cauliflower	cauliflower	NN
12327	126	18	,	,	,
12327	126	19	lettuce	lettuce	NN
12327	126	20	,	,	,
12327	126	21	and	and	CC
12327	126	22	onions	onion	NNS
12327	126	23	,	,	,
12327	126	24	cut	cut	VB
12327	126	25	them	-PRON-	PRP
12327	126	26	in	in	IN
12327	126	27	shreds	shred	NNS
12327	126	28	of	of	IN
12327	126	29	small	small	JJ
12327	126	30	size	size	NN
12327	126	31	,	,	,
12327	126	32	place	place	VB
12327	126	33	them	-PRON-	PRP
12327	126	34	in	in	IN
12327	126	35	a	a	DT
12327	126	36	stew	stew	NN
12327	126	37	-	-	HYPH
12327	126	38	pan	pan	NN
12327	126	39	with	with	IN
12327	126	40	a	a	DT
12327	126	41	little	little	JJ
12327	126	42	fine	fine	JJ
12327	126	43	salad	salad	NN
12327	126	44	oil	oil	NN
12327	126	45	,	,	,
12327	126	46	stew	stew	VBP
12327	126	47	them	-PRON-	PRP
12327	126	48	gently	gently	RB
12327	126	49	over	over	IN
12327	126	50	the	the	DT
12327	126	51	fire	fire	NN
12327	126	52	,	,	,
12327	126	53	adding	add	VBG
12327	126	54	weak	weak	JJ
12327	126	55	broth	broth	NN
12327	126	56	from	from	IN
12327	126	57	time	time	NN
12327	126	58	to	to	IN
12327	126	59	time	time	NN
12327	126	60	;	;	:
12327	126	61	toast	toast	VB
12327	126	62	a	a	DT
12327	126	63	few	few	JJ
12327	126	64	slices	slice	NNS
12327	126	65	of	of	IN
12327	126	66	bread	bread	NN
12327	126	67	and	and	CC
12327	126	68	cut	cut	VBD
12327	126	69	them	-PRON-	PRP
12327	126	70	into	into	IN
12327	126	71	pieces	piece	NNS
12327	126	72	the	the	DT
12327	126	73	size	size	NN
12327	126	74	and	and	CC
12327	126	75	shape	shape	NN
12327	126	76	of	of	IN
12327	126	77	shillings	shilling	NNS
12327	126	78	and	and	CC
12327	126	79	crowns	crown	NNS
12327	126	80	,	,	,
12327	126	81	soak	soak	VB
12327	126	82	them	-PRON-	PRP
12327	126	83	in	in	IN
12327	126	84	the	the	DT
12327	126	85	remainder	remainder	NN
12327	126	86	of	of	IN
12327	126	87	the	the	DT
12327	126	88	broth	broth	NN
12327	126	89	,	,	,
12327	126	90	and	and	CC
12327	126	91	when	when	WRB
12327	126	92	the	the	DT
12327	126	93	vegetables	vegetable	NNS
12327	126	94	are	be	VBP
12327	126	95	well	well	RB
12327	126	96	done	do	VBN
12327	126	97	add	add	VB
12327	126	98	all	all	RB
12327	126	99	together	together	RB
12327	126	100	and	and	CC
12327	126	101	let	let	VB
12327	126	102	it	-PRON-	PRP
12327	126	103	simmer	simmer	VB
12327	126	104	for	for	IN
12327	126	105	a	a	DT
12327	126	106	few	few	JJ
12327	126	107	minutes	minute	NNS
12327	126	108	;	;	:
12327	126	109	a	a	DT
12327	126	110	lump	lump	NN
12327	126	111	of	of	IN
12327	126	112	white	white	JJ
12327	126	113	sugar	sugar	NN
12327	126	114	,	,	,
12327	126	115	with	with	IN
12327	126	116	pepper	pepper	NN
12327	126	117	and	and	CC
12327	126	118	salt	salt	NN
12327	126	119	are	be	VBP
12327	126	120	sufficient	sufficient	JJ
12327	126	121	seasoning	seasoning	NN
12327	126	122	.	.	.
12327	127	1	*	*	NFP
12327	127	2	*	*	NFP
12327	127	3	*	*	NFP
12327	127	4	*	*	NFP
12327	127	5	*	*	NFP
12327	127	6	SOUPE	SOUPE	.
12327	127	7	A	a	DT
12327	127	8	LA	LA	NNP
12327	127	9	TURQUE	TURQUE	NNP
12327	127	10	.	.	.
12327	128	1	Make	make	VB
12327	128	2	a	a	DT
12327	128	3	good	good	JJ
12327	128	4	gravy	gravy	NN
12327	128	5	from	from	IN
12327	128	6	shin	shin	NNP
12327	128	7	of	of	IN
12327	128	8	beef	beef	NN
12327	128	9	,	,	,
12327	128	10	and	and	CC
12327	128	11	cut	cut	VBD
12327	128	12	up	up	RP
12327	128	13	very	very	RB
12327	128	14	small	small	JJ
12327	128	15	various	various	JJ
12327	128	16	sorts	sort	NNS
12327	128	17	of	of	IN
12327	128	18	vegetables	vegetable	NNS
12327	128	19	of	of	IN
12327	128	20	whatever	whatever	WDT
12327	128	21	may	may	MD
12327	128	22	be	be	VB
12327	128	23	in	in	IN
12327	128	24	season	season	NN
12327	128	25	,	,	,
12327	128	26	add	add	VB
12327	128	27	spices	spice	NNS
12327	128	28	,	,	,
12327	128	29	pepper	pepper	NN
12327	128	30	,	,	,
12327	128	31	and	and	CC
12327	128	32	salt	salt	NN
12327	128	33	;	;	:
12327	128	34	when	when	WRB
12327	128	35	it	-PRON-	PRP
12327	128	36	is	be	VBZ
12327	128	37	all	all	DT
12327	128	38	stewed	stew	VBN
12327	128	39	well	well	RB
12327	128	40	down	down	RB
12327	128	41	together	together	RB
12327	128	42	,	,	,
12327	128	43	set	set	VBD
12327	128	44	it	-PRON-	PRP
12327	128	45	to	to	IN
12327	128	46	cool	cool	VB
12327	128	47	and	and	CC
12327	128	48	take	take	VB
12327	128	49	off	off	RP
12327	128	50	the	the	DT
12327	128	51	fat	fat	NN
12327	128	52	,	,	,
12327	128	53	then	then	RB
12327	128	54	place	place	VB
12327	128	55	it	-PRON-	PRP
12327	128	56	again	again	RB
12327	128	57	on	on	IN
12327	128	58	the	the	DT
12327	128	59	fire	fire	NN
12327	128	60	to	to	TO
12327	128	61	boil	boil	VB
12327	128	62	,	,	,
12327	128	63	and	and	CC
12327	128	64	add	add	VB
12327	128	65	to	to	IN
12327	128	66	two	two	CD
12327	128	67	quarts	quart	NNS
12327	128	68	of	of	IN
12327	128	69	soup	soup	NN
12327	128	70	,	,	,
12327	128	71	one	one	CD
12327	128	72	quarter	quarter	NN
12327	128	73	of	of	IN
12327	128	74	a	a	DT
12327	128	75	pound	pound	NN
12327	128	76	of	of	IN
12327	128	77	rice	rice	NN
12327	128	78	,	,	,
12327	128	79	beat	beat	VBD
12327	128	80	two	two	CD
12327	128	81	yolks	yolk	NNS
12327	128	82	of	of	IN
12327	128	83	eggs	egg	NNS
12327	128	84	with	with	IN
12327	128	85	a	a	DT
12327	128	86	little	little	JJ
12327	128	87	of	of	IN
12327	128	88	the	the	DT
12327	128	89	stock	stock	NN
12327	128	90	,	,	,
12327	128	91	and	and	CC
12327	128	92	when	when	WRB
12327	128	93	the	the	DT
12327	128	94	rice	rice	NN
12327	128	95	is	be	VBZ
12327	128	96	quite	quite	RB
12327	128	97	tender	tender	JJ
12327	128	98	,	,	,
12327	128	99	stir	stir	VB
12327	128	100	them	-PRON-	PRP
12327	128	101	into	into	IN
12327	128	102	the	the	DT
12327	128	103	soup	soup	NN
12327	128	104	,	,	,
12327	128	105	taking	take	VBG
12327	128	106	the	the	DT
12327	128	107	precaution	precaution	NN
12327	128	108	not	not	RB
12327	128	109	to	to	TO
12327	128	110	let	let	VB
12327	128	111	the	the	DT
12327	128	112	soup	soup	NN
12327	128	113	boil	boil	NN
12327	128	114	,	,	,
12327	128	115	and	and	CC
12327	128	116	to	to	TO
12327	128	117	stir	stir	VB
12327	128	118	always	always	RB
12327	128	119	the	the	DT
12327	128	120	same	same	JJ
12327	128	121	way	way	NN
12327	128	122	.	.	.
12327	129	1	*	*	NFP
12327	129	2	*	*	NFP
12327	129	3	*	*	NFP
12327	129	4	*	*	NFP
12327	129	5	*	*	NFP
12327	129	6	PEPPER	pepper	NN
12327	129	7	POT	POT	NNP
12327	129	8	.	.	.
12327	130	1	Cut	cut	VB
12327	130	2	small	small	JJ
12327	130	3	pieces	piece	NNS
12327	130	4	of	of	IN
12327	130	5	any	any	DT
12327	130	6	vegetables	vegetable	NNS
12327	130	7	,	,	,
12327	130	8	and	and	CC
12327	130	9	add	add	VB
12327	130	10	pieces	piece	NNS
12327	130	11	of	of	IN
12327	130	12	smoked	smoke	VBN
12327	130	13	or	or	CC
12327	130	14	salt	salt	NN
12327	130	15	beef	beef	NN
12327	130	16	,	,	,
12327	130	17	and	and	CC
12327	130	18	also	also	RB
12327	130	19	of	of	IN
12327	130	20	any	any	DT
12327	130	21	cold	cold	JJ
12327	130	22	poultry	poultry	NN
12327	130	23	,	,	,
12327	130	24	roast	roast	NN
12327	130	25	beef	beef	NN
12327	130	26	or	or	CC
12327	130	27	mutton	mutton	NN
12327	130	28	,	,	,
12327	130	29	stew	stew	VBP
12327	130	30	all	all	PDT
12327	130	31	these	these	DT
12327	130	32	together	together	RB
12327	130	33	in	in	IN
12327	130	34	two	two	CD
12327	130	35	or	or	CC
12327	130	36	three	three	CD
12327	130	37	quarts	quart	NNS
12327	130	38	of	of	IN
12327	130	39	water	water	NN
12327	130	40	,	,	,
12327	130	41	according	accord	VBG
12327	130	42	to	to	IN
12327	130	43	the	the	DT
12327	130	44	quantity	quantity	NN
12327	130	45	of	of	IN
12327	130	46	meat	meat	NN
12327	130	47	,	,	,
12327	130	48	&	&	CC
12327	130	49	c.	c.	NNP
12327	130	50	It	-PRON-	PRP
12327	130	51	must	must	MD
12327	130	52	be	be	VB
12327	130	53	seasoned	season	VBN
12327	130	54	highly	highly	RB
12327	130	55	with	with	IN
12327	130	56	whole	whole	JJ
12327	130	57	peppers	pepper	NNS
12327	130	58	,	,	,
12327	130	59	allspice	allspice	NN
12327	130	60	,	,	,
12327	130	61	mace	mace	NN
12327	130	62	,	,	,
12327	130	63	Jamaica	Jamaica	NNP
12327	130	64	pickles	pickle	NNS
12327	130	65	,	,	,
12327	130	66	and	and	CC
12327	130	67	salt	salt	NN
12327	130	68	;	;	:
12327	130	69	it	-PRON-	PRP
12327	130	70	must	must	MD
12327	130	71	be	be	VB
12327	130	72	thoroughly	thoroughly	RB
12327	130	73	stewed	stew	VBN
12327	130	74	,	,	,
12327	130	75	and	and	CC
12327	130	76	served	serve	VBD
12327	130	77	,	,	,
12327	130	78	without	without	IN
12327	130	79	straining	strain	VBG
12327	130	80	,	,	,
12327	130	81	in	in	IN
12327	130	82	a	a	DT
12327	130	83	tureen	tureen	NN
12327	130	84	.	.	.
12327	131	1	*	*	NFP
12327	131	2	*	*	NFP
12327	131	3	*	*	NFP
12327	131	4	*	*	NFP
12327	131	5	*	*	NFP
12327	131	6	POTATOE	POTATOE	NNP
12327	131	7	SOUP	SOUP	NNP
12327	131	8	.	.	.
12327	132	1	Grate	grate	VB
12327	132	2	a	a	DT
12327	132	3	pound	pound	NN
12327	132	4	of	of	IN
12327	132	5	fine	fine	JJ
12327	132	6	potatoes	potato	NNS
12327	132	7	in	in	IN
12327	132	8	two	two	CD
12327	132	9	quarts	quart	NNS
12327	132	10	of	of	IN
12327	132	11	water	water	NN
12327	132	12	,	,	,
12327	132	13	add	add	VB
12327	132	14	to	to	IN
12327	132	15	it	-PRON-	PRP
12327	132	16	the	the	DT
12327	132	17	trimmings	trimming	NNS
12327	132	18	of	of	IN
12327	132	19	any	any	DT
12327	132	20	meat	meat	NN
12327	132	21	,	,	,
12327	132	22	amounting	amount	VBG
12327	132	23	to	to	IN
12327	132	24	about	about	IN
12327	132	25	a	a	DT
12327	132	26	pound	pound	NN
12327	132	27	in	in	IN
12327	132	28	quantity	quantity	NN
12327	132	29	,	,	,
12327	132	30	a	a	DT
12327	132	31	cup	cup	NN
12327	132	32	of	of	IN
12327	132	33	rice	rice	NN
12327	132	34	,	,	,
12327	132	35	a	a	DT
12327	132	36	few	few	JJ
12327	132	37	sweet	sweet	JJ
12327	132	38	herbs	herb	NNS
12327	132	39	,	,	,
12327	132	40	and	and	CC
12327	132	41	a	a	DT
12327	132	42	head	head	NN
12327	132	43	of	of	IN
12327	132	44	celery	celery	NN
12327	132	45	,	,	,
12327	132	46	stew	stew	JJ
12327	132	47	well	well	RB
12327	132	48	till	till	IN
12327	132	49	the	the	DT
12327	132	50	liquor	liquor	NN
12327	132	51	is	be	VBZ
12327	132	52	considerably	considerably	RB
12327	132	53	reduced	reduce	VBN
12327	132	54	,	,	,
12327	132	55	then	then	RB
12327	132	56	strain	strain	VB
12327	132	57	it	-PRON-	PRP
12327	132	58	through	through	IN
12327	132	59	a	a	DT
12327	132	60	sieve	sieve	NN
12327	132	61	;	;	:
12327	132	62	if	if	IN
12327	132	63	,	,	,
12327	132	64	when	when	WRB
12327	132	65	strained	strain	VBN
12327	132	66	,	,	,
12327	132	67	it	-PRON-	PRP
12327	132	68	is	be	VBZ
12327	132	69	too	too	RB
12327	132	70	thin	thin	JJ
12327	132	71	and	and	CC
12327	132	72	watery	watery	JJ
12327	132	73	,	,	,
12327	132	74	add	add	VB
12327	132	75	a	a	DT
12327	132	76	little	little	JJ
12327	132	77	thickening	thickening	NN
12327	132	78	;	;	:
12327	132	79	it	-PRON-	PRP
12327	132	80	should	should	MD
12327	132	81	be	be	VB
12327	132	82	flavoured	flavour	VBN
12327	132	83	only	only	RB
12327	132	84	with	with	IN
12327	132	85	white	white	JJ
12327	132	86	pepper	pepper	NN
12327	132	87	and	and	CC
12327	132	88	salt	salt	NN
12327	132	89	.	.	.
12327	133	1	*	*	NFP
12327	133	2	*	*	NFP
12327	133	3	*	*	NFP
12327	133	4	*	*	NFP
12327	133	5	*	*	NFP
12327	133	6	SOUP	soup	NN
12327	133	7	CRESSY	CRESSY	NNP
12327	133	8	.	.	.
12327	134	1	Grate	grate	VB
12327	134	2	six	six	CD
12327	134	3	carrots	carrot	NNS
12327	134	4	,	,	,
12327	134	5	and	and	CC
12327	134	6	chop	chop	VB
12327	134	7	some	some	DT
12327	134	8	onions	onion	NNS
12327	134	9	with	with	IN
12327	134	10	a	a	DT
12327	134	11	lettuce	lettuce	NN
12327	134	12	,	,	,
12327	134	13	adding	add	VBG
12327	134	14	a	a	DT
12327	134	15	few	few	JJ
12327	134	16	sweet	sweet	JJ
12327	134	17	herbs	herb	NNS
12327	134	18	,	,	,
12327	134	19	put	put	VB
12327	134	20	them	-PRON-	PRP
12327	134	21	all	all	DT
12327	134	22	into	into	IN
12327	134	23	a	a	DT
12327	134	24	stewpan	stewpan	NN
12327	134	25	,	,	,
12327	134	26	with	with	IN
12327	134	27	enough	enough	JJ
12327	134	28	of	of	IN
12327	134	29	good	good	JJ
12327	134	30	broth	broth	NN
12327	134	31	to	to	TO
12327	134	32	moisten	moisten	VB
12327	134	33	the	the	DT
12327	134	34	whole	whole	NN
12327	134	35	,	,	,
12327	134	36	adding	add	VBG
12327	134	37	occasionally	occasionally	RB
12327	134	38	the	the	DT
12327	134	39	remainder	remainder	NN
12327	134	40	;	;	:
12327	134	41	when	when	WRB
12327	134	42	nearly	nearly	RB
12327	134	43	done	do	VBN
12327	134	44	,	,	,
12327	134	45	put	put	VBN
12327	134	46	in	in	IN
12327	134	47	the	the	DT
12327	134	48	crumb	crumb	NN
12327	134	49	of	of	IN
12327	134	50	a	a	DT
12327	134	51	French	french	JJ
12327	134	52	roll	roll	NN
12327	134	53	,	,	,
12327	134	54	and	and	CC
12327	134	55	when	when	WRB
12327	134	56	soaked	soak	VBN
12327	134	57	,	,	,
12327	134	58	strain	strain	VB
12327	134	59	the	the	DT
12327	134	60	whole	whole	NN
12327	134	61	through	through	IN
12327	134	62	a	a	DT
12327	134	63	sieve	sieve	NN
12327	134	64	,	,	,
12327	134	65	and	and	CC
12327	134	66	serve	serve	VB
12327	134	67	hot	hot	JJ
12327	134	68	in	in	IN
12327	134	69	a	a	DT
12327	134	70	tureen	tureen	NN
12327	134	71	.	.	.
12327	135	1	*	*	NFP
12327	135	2	*	*	NFP
12327	135	3	*	*	NFP
12327	135	4	*	*	NFP
12327	135	5	*	*	NFP
12327	135	6	CARROT	CARROT	NNP
12327	135	7	SOUP	SOUP	NNP
12327	135	8	.	.	.
12327	136	1	Take	take	VB
12327	136	2	a	a	DT
12327	136	3	dozen	dozen	NN
12327	136	4	carrots	carrot	NNS
12327	136	5	scraped	scrape	VBN
12327	136	6	clean	clean	JJ
12327	136	7	,	,	,
12327	136	8	rasp	rasp	VB
12327	136	9	them	-PRON-	PRP
12327	136	10	,	,	,
12327	136	11	but	but	CC
12327	136	12	do	do	VBP
12327	136	13	not	not	RB
12327	136	14	use	use	VB
12327	136	15	the	the	DT
12327	136	16	core	core	NN
12327	136	17	,	,	,
12327	136	18	two	two	CD
12327	136	19	heads	head	NNS
12327	136	20	of	of	IN
12327	136	21	celery	celery	NN
12327	136	22	,	,	,
12327	136	23	two	two	CD
12327	136	24	onions	onion	NNS
12327	136	25	thinly	thinly	RB
12327	136	26	sliced	slice	VBN
12327	136	27	,	,	,
12327	136	28	season	season	NN
12327	136	29	to	to	TO
12327	136	30	taste	taste	VB
12327	136	31	,	,	,
12327	136	32	and	and	CC
12327	136	33	pour	pour	VB
12327	136	34	over	over	IN
12327	136	35	a	a	DT
12327	136	36	good	good	JJ
12327	136	37	stock	stock	NN
12327	136	38	,	,	,
12327	136	39	say	say	VBP
12327	136	40	about	about	RB
12327	136	41	two	two	CD
12327	136	42	quarts	quart	NNS
12327	136	43	,	,	,
12327	136	44	boil	boil	VB
12327	136	45	it	-PRON-	PRP
12327	136	46	,	,	,
12327	136	47	then	then	RB
12327	136	48	pass	pass	VB
12327	136	49	it	-PRON-	PRP
12327	136	50	through	through	IN
12327	136	51	a	a	DT
12327	136	52	sieve	sieve	NN
12327	136	53	;	;	:
12327	136	54	it	-PRON-	PRP
12327	136	55	should	should	MD
12327	136	56	be	be	VB
12327	136	57	of	of	IN
12327	136	58	the	the	DT
12327	136	59	thickness	thickness	NN
12327	136	60	of	of	IN
12327	136	61	cream	cream	NN
12327	136	62	,	,	,
12327	136	63	return	return	VB
12327	136	64	it	-PRON-	PRP
12327	136	65	to	to	IN
12327	136	66	the	the	DT
12327	136	67	saucepan	saucepan	NN
12327	136	68	,	,	,
12327	136	69	boil	boil	VB
12327	136	70	it	-PRON-	PRP
12327	136	71	up	up	RP
12327	136	72	and	and	CC
12327	136	73	squeeze	squeeze	VB
12327	136	74	in	in	IN
12327	136	75	a	a	DT
12327	136	76	little	little	JJ
12327	136	77	lemon	lemon	NN
12327	136	78	juice	juice	NN
12327	136	79	,	,	,
12327	136	80	or	or	CC
12327	136	81	add	add	VB
12327	136	82	a	a	DT
12327	136	83	little	little	JJ
12327	136	84	vinegar	vinegar	NN
12327	136	85	.	.	.
12327	137	1	*	*	NFP
12327	137	2	*	*	NFP
12327	137	3	*	*	NFP
12327	137	4	*	*	NFP
12327	137	5	*	*	NFP
12327	137	6	PALESTINE	PALESTINE	NNP
12327	137	7	SOUP	SOUP	NNP
12327	137	8	.	.	.
12327	138	1	Stew	Stew	NNP
12327	138	2	a	a	DT
12327	138	3	knuckle	knuckle	NN
12327	138	4	of	of	IN
12327	138	5	veal	veal	NN
12327	138	6	,	,	,
12327	138	7	and	and	CC
12327	138	8	a	a	DT
12327	138	9	calf	calf	NN
12327	138	10	's	's	POS
12327	138	11	foot	foot	NN
12327	138	12	,	,	,
12327	138	13	and	and	CC
12327	138	14	one	one	CD
12327	138	15	pound	pound	NN
12327	138	16	of	of	IN
12327	138	17	_	_	NNP
12327	138	18	chorissa	chorissa	NNP
12327	138	19	_	_	NNP
12327	138	20	,	,	,
12327	138	21	and	and	CC
12327	138	22	a	a	DT
12327	138	23	large	large	JJ
12327	138	24	fowl	fowl	NN
12327	138	25	,	,	,
12327	138	26	in	in	IN
12327	138	27	four	four	CD
12327	138	28	quarts	quart	NNS
12327	138	29	of	of	IN
12327	138	30	water	water	NN
12327	138	31	,	,	,
12327	138	32	add	add	VB
12327	138	33	a	a	DT
12327	138	34	piece	piece	NN
12327	138	35	of	of	IN
12327	138	36	fresh	fresh	JJ
12327	138	37	lemon	lemon	NN
12327	138	38	peel	peel	NN
12327	138	39	,	,	,
12327	138	40	six	six	CD
12327	138	41	Jerusalem	Jerusalem	NNP
12327	138	42	artichokes	artichoke	VBZ
12327	138	43	,	,	,
12327	138	44	a	a	DT
12327	138	45	bunch	bunch	NN
12327	138	46	of	of	IN
12327	138	47	sweet	sweet	JJ
12327	138	48	herbs	herb	NNS
12327	138	49	,	,	,
12327	138	50	a	a	DT
12327	138	51	little	little	JJ
12327	138	52	salt	salt	NN
12327	138	53	and	and	CC
12327	138	54	white	white	JJ
12327	138	55	pepper	pepper	NN
12327	138	56	,	,	,
12327	138	57	and	and	CC
12327	138	58	a	a	DT
12327	138	59	little	little	JJ
12327	138	60	nutmeg	nutmeg	NN
12327	138	61	,	,	,
12327	138	62	and	and	CC
12327	138	63	a	a	DT
12327	138	64	blade	blade	NN
12327	138	65	of	of	IN
12327	138	66	mace	mace	NN
12327	138	67	;	;	:
12327	138	68	when	when	WRB
12327	138	69	the	the	DT
12327	138	70	fowl	fowl	NN
12327	138	71	is	be	VBZ
12327	138	72	thoroughly	thoroughly	RB
12327	138	73	done	do	VBN
12327	138	74	,	,	,
12327	138	75	remove	remove	VB
12327	138	76	the	the	DT
12327	138	77	white	white	JJ
12327	138	78	parts	part	NNS
12327	138	79	to	to	TO
12327	138	80	prepare	prepare	VB
12327	138	81	for	for	IN
12327	138	82	thickening	thickening	NN
12327	138	83	,	,	,
12327	138	84	and	and	CC
12327	138	85	let	let	VB
12327	138	86	the	the	DT
12327	138	87	rest	rest	NN
12327	138	88	continue	continue	VB
12327	138	89	stewing	stew	VBG
12327	138	90	till	till	IN
12327	138	91	the	the	DT
12327	138	92	stock	stock	NN
12327	138	93	is	be	VBZ
12327	138	94	sufficiently	sufficiently	RB
12327	138	95	strong	strong	JJ
12327	138	96	,	,	,
12327	138	97	the	the	DT
12327	138	98	white	white	JJ
12327	138	99	parts	part	NNS
12327	138	100	of	of	IN
12327	138	101	the	the	DT
12327	138	102	fowl	fowl	NN
12327	138	103	must	must	MD
12327	138	104	be	be	VB
12327	138	105	pounded	pound	VBN
12327	138	106	and	and	CC
12327	138	107	sprinkled	sprinkle	VBN
12327	138	108	with	with	IN
12327	138	109	flower	flower	NN
12327	138	110	or	or	CC
12327	138	111	ground	ground	NN
12327	138	112	rice	rice	NN
12327	138	113	,	,	,
12327	138	114	and	and	CC
12327	138	115	stirred	stir	VBN
12327	138	116	in	in	IN
12327	138	117	the	the	DT
12327	138	118	soup	soup	NN
12327	138	119	after	after	IN
12327	138	120	it	-PRON-	PRP
12327	138	121	has	have	VBZ
12327	138	122	been	be	VBN
12327	138	123	strained	strain	VBN
12327	138	124	,	,	,
12327	138	125	until	until	IN
12327	138	126	it	-PRON-	PRP
12327	138	127	thickens	thicken	VBZ
12327	138	128	.	.	.
12327	139	1	*	*	NFP
12327	139	2	*	*	NFP
12327	139	3	*	*	NFP
12327	139	4	*	*	NFP
12327	139	5	*	*	NFP
12327	139	6	A	a	DT
12327	139	7	SIMPLE	SIMPLE	NNP
12327	139	8	WHITE	WHITE	NNP
12327	139	9	SOUP	SOUP	NNP
12327	139	10	.	.	.
12327	140	1	Break	break	VB
12327	140	2	a	a	DT
12327	140	3	knuckle	knuckle	NN
12327	140	4	of	of	IN
12327	140	5	veal	veal	NN
12327	140	6	,	,	,
12327	140	7	place	place	VB
12327	140	8	it	-PRON-	PRP
12327	140	9	in	in	IN
12327	140	10	a	a	DT
12327	140	11	stewpan	stewpan	NN
12327	140	12	,	,	,
12327	140	13	also	also	RB
12327	140	14	a	a	DT
12327	140	15	piece	piece	NN
12327	140	16	of	of	IN
12327	140	17	_	_	NNP
12327	140	18	chorissa	chorissa	NNP
12327	140	19	_	_	NNP
12327	140	20	,	,	,
12327	140	21	a	a	DT
12327	140	22	carrot	carrot	NN
12327	140	23	,	,	,
12327	140	24	two	two	CD
12327	140	25	onions	onion	NNS
12327	140	26	,	,	,
12327	140	27	three	three	CD
12327	140	28	or	or	CC
12327	140	29	four	four	CD
12327	140	30	turnips	turnip	NNS
12327	140	31	,	,	,
12327	140	32	and	and	CC
12327	140	33	a	a	DT
12327	140	34	blade	blade	NN
12327	140	35	of	of	IN
12327	140	36	mace	mace	NN
12327	140	37	,	,	,
12327	140	38	pour	pour	VB
12327	140	39	over	over	IN
12327	140	40	two	two	CD
12327	140	41	or	or	CC
12327	140	42	three	three	CD
12327	140	43	quarts	quart	NNS
12327	140	44	of	of	IN
12327	140	45	water	water	NN
12327	140	46	or	or	CC
12327	140	47	weak	weak	JJ
12327	140	48	broth	broth	NN
12327	140	49	,	,	,
12327	140	50	season	season	NN
12327	140	51	with	with	IN
12327	140	52	salt	salt	NN
12327	140	53	,	,	,
12327	140	54	a	a	DT
12327	140	55	sprig	sprig	NN
12327	140	56	of	of	IN
12327	140	57	parsley	parsley	NNP
12327	140	58	,	,	,
12327	140	59	and	and	CC
12327	140	60	whole	whole	JJ
12327	140	61	white	white	JJ
12327	140	62	pepper	pepper	NN
12327	140	63	;	;	:
12327	140	64	when	when	WRB
12327	140	65	sufficiently	sufficiently	RB
12327	140	66	boiled	boil	VBN
12327	140	67	,	,	,
12327	140	68	skim	skim	NNP
12327	140	69	and	and	CC
12327	140	70	strain	strain	VB
12327	140	71	it	-PRON-	PRP
12327	140	72	,	,	,
12327	140	73	and	and	CC
12327	140	74	thicken	thicken	VBN
12327	140	75	with	with	IN
12327	140	76	pounded	pounded	NNP
12327	140	77	vermicelli	vermicelli	NNP
12327	140	78	.	.	.
12327	141	1	*	*	NFP
12327	141	2	*	*	NFP
12327	141	3	*	*	NFP
12327	141	4	*	*	NFP
12327	141	5	*	*	NFP
12327	141	6	VERMICELLI	VERMICELLI	NNP
12327	141	7	SOUP	SOUP	NNP
12327	141	8	.	.	.
12327	142	1	Make	make	VB
12327	142	2	a	a	DT
12327	142	3	fine	fine	JJ
12327	142	4	strong	strong	JJ
12327	142	5	stock	stock	NN
12327	142	6	from	from	IN
12327	142	7	the	the	DT
12327	142	8	shin	shin	NNP
12327	142	9	of	of	IN
12327	142	10	beef	beef	NN
12327	142	11	,	,	,
12327	142	12	or	or	CC
12327	142	13	any	any	DT
12327	142	14	other	other	JJ
12327	142	15	part	part	NN
12327	142	16	preferred	prefer	VBN
12327	142	17	,	,	,
12327	142	18	and	and	CC
12327	142	19	add	add	VB
12327	142	20	,	,	,
12327	142	21	a	a	DT
12327	142	22	short	short	JJ
12327	142	23	time	time	NN
12327	142	24	before	before	IN
12327	142	25	serving	serve	VBG
12327	142	26	,	,	,
12327	142	27	a	a	DT
12327	142	28	handful	handful	NN
12327	142	29	of	of	IN
12327	142	30	vermicelli	vermicelli	NN
12327	142	31	,	,	,
12327	142	32	which	which	WDT
12327	142	33	should	should	MD
12327	142	34	be	be	VB
12327	142	35	broken	break	VBN
12327	142	36	,	,	,
12327	142	37	so	so	IN
12327	142	38	that	that	IN
12327	142	39	it	-PRON-	PRP
12327	142	40	may	may	MD
12327	142	41	be	be	VB
12327	142	42	in	in	IN
12327	142	43	pieces	piece	NNS
12327	142	44	of	of	IN
12327	142	45	convenient	convenient	JJ
12327	142	46	length	length	NN
12327	142	47	,	,	,
12327	142	48	the	the	DT
12327	142	49	stock	stock	NN
12327	142	50	should	should	MD
12327	142	51	be	be	VB
12327	142	52	more	more	RBR
12327	142	53	or	or	CC
12327	142	54	less	less	RBR
12327	142	55	flavoured	flavour	VBN
12327	142	56	with	with	IN
12327	142	57	vegetables	vegetable	NNS
12327	142	58	,	,	,
12327	142	59	and	and	CC
12327	142	60	herbs	herb	NNS
12327	142	61	,	,	,
12327	142	62	according	accord	VBG
12327	142	63	to	to	IN
12327	142	64	taste	taste	NN
12327	142	65	.	.	.
12327	143	1	*	*	NFP
12327	143	2	*	*	NFP
12327	143	3	*	*	NFP
12327	143	4	*	*	NFP
12327	143	5	*	*	NFP
12327	143	6	MATSO	MATSO	NNP
12327	143	7	SOUP	SOUP	NNP
12327	143	8	.	.	.
12327	144	1	Boil	boil	VB
12327	144	2	down	down	RP
12327	144	3	half	half	PDT
12327	144	4	a	a	DT
12327	144	5	shin	shin	NN
12327	144	6	of	of	IN
12327	144	7	beef	beef	NN
12327	144	8	,	,	,
12327	144	9	four	four	CD
12327	144	10	pounds	pound	NNS
12327	144	11	of	of	IN
12327	144	12	gravy	gravy	NNP
12327	144	13	beef	beef	NN
12327	144	14	,	,	,
12327	144	15	and	and	CC
12327	144	16	a	a	DT
12327	144	17	calf	calf	NN
12327	144	18	's	's	POS
12327	144	19	foot	foot	NN
12327	144	20	may	may	MD
12327	144	21	be	be	VB
12327	144	22	added	add	VBN
12327	144	23	,	,	,
12327	144	24	if	if	IN
12327	144	25	approved	approve	VBN
12327	144	26	,	,	,
12327	144	27	in	in	IN
12327	144	28	three	three	CD
12327	144	29	or	or	CC
12327	144	30	four	four	CD
12327	144	31	quarts	quart	NNS
12327	144	32	of	of	IN
12327	144	33	water	water	NN
12327	144	34	;	;	:
12327	144	35	season	season	NN
12327	144	36	with	with	IN
12327	144	37	celery	celery	NN
12327	144	38	,	,	,
12327	144	39	carrots	carrot	NNS
12327	144	40	,	,	,
12327	144	41	turnips	turnip	NNS
12327	144	42	,	,	,
12327	144	43	pepper	pepper	NN
12327	144	44	and	and	CC
12327	144	45	salt	salt	NN
12327	144	46	,	,	,
12327	144	47	and	and	CC
12327	144	48	a	a	DT
12327	144	49	bunch	bunch	NN
12327	144	50	of	of	IN
12327	144	51	sweet	sweet	JJ
12327	144	52	herbs	herb	NNS
12327	144	53	;	;	:
12327	144	54	let	let	VB
12327	144	55	the	the	DT
12327	144	56	whole	whole	JJ
12327	144	57	stew	stew	NN
12327	144	58	gently	gently	RB
12327	144	59	for	for	IN
12327	144	60	eight	eight	CD
12327	144	61	hours	hour	NNS
12327	144	62	,	,	,
12327	144	63	then	then	RB
12327	144	64	strain	strain	VB
12327	144	65	and	and	CC
12327	144	66	let	let	VB
12327	144	67	it	-PRON-	PRP
12327	144	68	stand	stand	VB
12327	144	69	to	to	TO
12327	144	70	get	get	VB
12327	144	71	cold	cold	JJ
12327	144	72	,	,	,
12327	144	73	when	when	WRB
12327	144	74	the	the	DT
12327	144	75	fat	fat	NN
12327	144	76	must	must	MD
12327	144	77	be	be	VB
12327	144	78	removed	remove	VBN
12327	144	79	,	,	,
12327	144	80	then	then	RB
12327	144	81	return	return	VB
12327	144	82	it	-PRON-	PRP
12327	144	83	to	to	IN
12327	144	84	the	the	DT
12327	144	85	saucepan	saucepan	NN
12327	144	86	to	to	TO
12327	144	87	warm	warm	VB
12327	144	88	up	up	RP
12327	144	89	.	.	.
12327	145	1	Ten	ten	CD
12327	145	2	minutes	minute	NNS
12327	145	3	before	before	IN
12327	145	4	serving	serve	VBG
12327	145	5	,	,	,
12327	145	6	throw	throw	VB
12327	145	7	in	in	RP
12327	145	8	the	the	DT
12327	145	9	balls	ball	NNS
12327	145	10	,	,	,
12327	145	11	from	from	IN
12327	145	12	which	which	WDT
12327	145	13	the	the	DT
12327	145	14	soup	soup	NN
12327	145	15	takes	take	VBZ
12327	145	16	its	-PRON-	PRP$
12327	145	17	name	name	NN
12327	145	18	,	,	,
12327	145	19	and	and	CC
12327	145	20	which	which	WDT
12327	145	21	are	be	VBP
12327	145	22	made	make	VBN
12327	145	23	in	in	IN
12327	145	24	the	the	DT
12327	145	25	following	following	JJ
12327	145	26	manner	manner	NN
12327	145	27	:	:	:
12327	145	28	Take	take	VB
12327	145	29	half	half	PDT
12327	145	30	a	a	DT
12327	145	31	pound	pound	NN
12327	145	32	of	of	IN
12327	145	33	_	_	NNP
12327	145	34	matso	matso	RB
12327	145	35	_	_	NNP
12327	145	36	flour	flour	NN
12327	145	37	,	,	,
12327	145	38	two	two	CD
12327	145	39	ounces	ounce	NNS
12327	145	40	of	of	IN
12327	145	41	chopped	chopped	JJ
12327	145	42	suet	suet	NN
12327	145	43	,	,	,
12327	145	44	season	season	NN
12327	145	45	with	with	IN
12327	145	46	a	a	DT
12327	145	47	little	little	JJ
12327	145	48	pepper	pepper	NN
12327	145	49	,	,	,
12327	145	50	salt	salt	NN
12327	145	51	,	,	,
12327	145	52	ginger	ginger	NN
12327	145	53	,	,	,
12327	145	54	and	and	CC
12327	145	55	nutmeg	nutmeg	NN
12327	145	56	;	;	:
12327	145	57	mix	mix	VB
12327	145	58	with	with	IN
12327	145	59	this	this	DT
12327	145	60	,	,	,
12327	145	61	four	four	CD
12327	145	62	beaten	beat	VBN
12327	145	63	eggs	egg	NNS
12327	145	64	,	,	,
12327	145	65	and	and	CC
12327	145	66	make	make	VB
12327	145	67	it	-PRON-	PRP
12327	145	68	into	into	IN
12327	145	69	a	a	DT
12327	145	70	paste	paste	NN
12327	145	71	,	,	,
12327	145	72	a	a	DT
12327	145	73	small	small	JJ
12327	145	74	onion	onion	NN
12327	145	75	shred	shre	VBD
12327	145	76	and	and	CC
12327	145	77	browned	brown	VBN
12327	145	78	in	in	IN
12327	145	79	a	a	DT
12327	145	80	desert	desert	NN
12327	145	81	spoonful	spoonful	JJ
12327	145	82	of	of	IN
12327	145	83	oil	oil	NN
12327	145	84	is	be	VBZ
12327	145	85	sometimes	sometimes	RB
12327	145	86	added	add	VBN
12327	145	87	;	;	:
12327	145	88	the	the	DT
12327	145	89	paste	paste	NN
12327	145	90	should	should	MD
12327	145	91	be	be	VB
12327	145	92	made	make	VBN
12327	145	93	into	into	IN
12327	145	94	rather	rather	RB
12327	145	95	large	large	JJ
12327	145	96	balls	ball	NNS
12327	145	97	,	,	,
12327	145	98	and	and	CC
12327	145	99	care	care	NN
12327	145	100	should	should	MD
12327	145	101	be	be	VB
12327	145	102	taken	take	VBN
12327	145	103	to	to	TO
12327	145	104	make	make	VB
12327	145	105	them	-PRON-	PRP
12327	145	106	very	very	RB
12327	145	107	light	light	JJ
12327	145	108	.	.	.
12327	146	1	*	*	NFP
12327	146	2	*	*	NFP
12327	146	3	*	*	NFP
12327	146	4	*	*	NFP
12327	146	5	*	*	NFP
12327	146	6	TOMATA	TOMATA	NNP
12327	146	7	SOUP	SOUP	NNP
12327	146	8	.	.	.
12327	147	1	Take	take	VB
12327	147	2	a	a	DT
12327	147	3	dozen	dozen	NN
12327	147	4	unpealed	unpealed	JJ
12327	147	5	tomatas	tomatas	NN
12327	147	6	,	,	,
12327	147	7	with	with	IN
12327	147	8	a	a	DT
12327	147	9	bit	bit	NN
12327	147	10	of	of	IN
12327	147	11	clarified	clarify	VBN
12327	147	12	suet	suet	NN
12327	147	13	,	,	,
12327	147	14	or	or	CC
12327	147	15	a	a	DT
12327	147	16	little	little	JJ
12327	147	17	sweet	sweet	JJ
12327	147	18	oil	oil	NN
12327	147	19	,	,	,
12327	147	20	and	and	CC
12327	147	21	a	a	DT
12327	147	22	small	small	JJ
12327	147	23	Spanish	spanish	JJ
12327	147	24	onion	onion	NN
12327	147	25	;	;	:
12327	147	26	sprinkle	sprinkle	VB
12327	147	27	with	with	IN
12327	147	28	flour	flour	NN
12327	147	29	,	,	,
12327	147	30	and	and	CC
12327	147	31	season	season	NN
12327	147	32	with	with	IN
12327	147	33	salt	salt	NN
12327	147	34	and	and	CC
12327	147	35	cayenne	cayenne	NN
12327	147	36	pepper	pepper	NN
12327	147	37	,	,	,
12327	147	38	and	and	CC
12327	147	39	boil	boil	VB
12327	147	40	them	-PRON-	PRP
12327	147	41	in	in	IN
12327	147	42	a	a	DT
12327	147	43	little	little	JJ
12327	147	44	gravy	gravy	NN
12327	147	45	or	or	CC
12327	147	46	water	water	NN
12327	147	47	;	;	:
12327	147	48	it	-PRON-	PRP
12327	147	49	must	must	MD
12327	147	50	be	be	VB
12327	147	51	stirred	stir	VBN
12327	147	52	to	to	TO
12327	147	53	prevent	prevent	VB
12327	147	54	burning	burning	NN
12327	147	55	,	,	,
12327	147	56	then	then	RB
12327	147	57	pass	pass	VB
12327	147	58	it	-PRON-	PRP
12327	147	59	through	through	IN
12327	147	60	a	a	DT
12327	147	61	sieve	sieve	NN
12327	147	62	,	,	,
12327	147	63	and	and	CC
12327	147	64	thin	thin	VB
12327	147	65	it	-PRON-	PRP
12327	147	66	with	with	IN
12327	147	67	rich	rich	JJ
12327	147	68	stock	stock	NN
12327	147	69	to	to	IN
12327	147	70	the	the	DT
12327	147	71	consistency	consistency	NN
12327	147	72	of	of	IN
12327	147	73	winter	winter	NN
12327	147	74	pea	pea	NNP
12327	147	75	-	-	HYPH
12327	147	76	soup	soup	NN
12327	147	77	;	;	:
12327	147	78	flavour	flavour	VB
12327	147	79	it	-PRON-	PRP
12327	147	80	with	with	IN
12327	147	81	lemon	lemon	NN
12327	147	82	juice	juice	NN
12327	147	83	,	,	,
12327	147	84	according	accord	VBG
12327	147	85	to	to	IN
12327	147	86	taste	taste	NN
12327	147	87	,	,	,
12327	147	88	after	after	IN
12327	147	89	it	-PRON-	PRP
12327	147	90	has	have	VBZ
12327	147	91	been	be	VBN
12327	147	92	warmed	warm	VBN
12327	147	93	up	up	RP
12327	147	94	and	and	CC
12327	147	95	ready	ready	JJ
12327	147	96	for	for	IN
12327	147	97	serving	serve	VBG
12327	147	98	.	.	.
12327	148	1	*	*	NFP
12327	148	2	*	*	NFP
12327	148	3	*	*	NFP
12327	148	4	*	*	NFP
12327	148	5	*	*	NFP
12327	148	6	ALMONDEGOS	almondegos	NN
12327	148	7	SOUP	soup	NN
12327	148	8	:	:	:
12327	148	9	A	a	DT
12327	148	10	SUPERIOR	SUPERIOR	NNP
12327	148	11	WHITE	WHITE	NNP
12327	148	12	SOUP	SOUP	NNP
12327	148	13	.	.	.
12327	149	1	Put	put	VB
12327	149	2	a	a	DT
12327	149	3	knuckle	knuckle	NN
12327	149	4	of	of	IN
12327	149	5	veal	veal	NN
12327	149	6	and	and	CC
12327	149	7	a	a	DT
12327	149	8	calf	calf	NN
12327	149	9	's	's	POS
12327	149	10	foot	foot	NN
12327	149	11	into	into	IN
12327	149	12	two	two	CD
12327	149	13	quarts	quart	NNS
12327	149	14	of	of	IN
12327	149	15	water	water	NN
12327	149	16	,	,	,
12327	149	17	with	with	IN
12327	149	18	a	a	DT
12327	149	19	blade	blade	NN
12327	149	20	of	of	IN
12327	149	21	mace	mace	NN
12327	149	22	and	and	CC
12327	149	23	a	a	DT
12327	149	24	bunch	bunch	NN
12327	149	25	of	of	IN
12327	149	26	sweet	sweet	JJ
12327	149	27	herbs	herb	NNS
12327	149	28	,	,	,
12327	149	29	a	a	DT
12327	149	30	turnip	turnip	NN
12327	149	31	,	,	,
12327	149	32	a	a	DT
12327	149	33	little	little	JJ
12327	149	34	white	white	JJ
12327	149	35	pepper	pepper	NN
12327	149	36	,	,	,
12327	149	37	and	and	CC
12327	149	38	salt	salt	NN
12327	149	39	;	;	:
12327	149	40	when	when	WRB
12327	149	41	sufficiently	sufficiently	RB
12327	149	42	done	do	VBN
12327	149	43	,	,	,
12327	149	44	strain	strain	VB
12327	149	45	and	and	CC
12327	149	46	skim	skim	VB
12327	149	47	it	-PRON-	PRP
12327	149	48	,	,	,
12327	149	49	and	and	CC
12327	149	50	add	add	VB
12327	149	51	balls	ball	NNS
12327	149	52	of	of	IN
12327	149	53	forced	force	VBN
12327	149	54	meat	meat	NN
12327	149	55	,	,	,
12327	149	56	and	and	CC
12327	149	57	egg	egg	NN
12327	149	58	balls	ball	NNS
12327	149	59	.	.	.
12327	150	1	A	a	DT
12327	150	2	quarter	quarter	NN
12327	150	3	of	of	IN
12327	150	4	an	an	DT
12327	150	5	hour	hour	NN
12327	150	6	before	before	IN
12327	150	7	serving	serve	VBG
12327	150	8	beat	beat	VBD
12327	150	9	up	up	RP
12327	150	10	the	the	DT
12327	150	11	yolks	yolk	NNS
12327	150	12	of	of	IN
12327	150	13	four	four	CD
12327	150	14	eggs	egg	NNS
12327	150	15	with	with	IN
12327	150	16	a	a	DT
12327	150	17	desert	desert	NN
12327	150	18	spoonful	spoonful	JJ
12327	150	19	of	of	IN
12327	150	20	lemon	lemon	NN
12327	150	21	juice	juice	NN
12327	150	22	,	,	,
12327	150	23	and	and	CC
12327	150	24	three	three	CD
12327	150	25	ounces	ounce	NNS
12327	150	26	of	of	IN
12327	150	27	sweet	sweet	JJ
12327	150	28	almonds	almond	NNS
12327	150	29	blanched	blanch	VBN
12327	150	30	and	and	CC
12327	150	31	beaten	beat	VBN
12327	150	32	with	with	IN
12327	150	33	a	a	DT
12327	150	34	spoonful	spoonful	NN
12327	150	35	of	of	IN
12327	150	36	powdered	powder	VBN
12327	150	37	white	white	JJ
12327	150	38	sugar	sugar	NN
12327	150	39	.	.	.
12327	151	1	This	this	DT
12327	151	2	mixture	mixture	NN
12327	151	3	is	be	VBZ
12327	151	4	to	to	TO
12327	151	5	be	be	VB
12327	151	6	stirred	stir	VBN
12327	151	7	into	into	IN
12327	151	8	the	the	DT
12327	151	9	soup	soup	NN
12327	151	10	till	till	IN
12327	151	11	it	-PRON-	PRP
12327	151	12	thickens	thicken	VBZ
12327	151	13	,	,	,
12327	151	14	taking	take	VBG
12327	151	15	care	care	NN
12327	151	16	to	to	TO
12327	151	17	prevent	prevent	VB
12327	151	18	its	-PRON-	PRP$
12327	151	19	curdling	curdling	NN
12327	151	20	.	.	.
12327	152	1	*	*	NFP
12327	152	2	*	*	NFP
12327	152	3	*	*	NFP
12327	152	4	*	*	NFP
12327	152	5	*	*	NFP
12327	152	6	A	a	DT
12327	152	7	FINE	fine	JJ
12327	152	8	VEGETABLE	vegetable	NN
12327	152	9	OR	or	CC
12327	152	10	FRENCH	FRENCH	NNP
12327	152	11	SOUP	SOUP	NNP
12327	152	12	.	.	.
12327	153	1	Take	take	VB
12327	153	2	two	two	CD
12327	153	3	quarts	quart	NNS
12327	153	4	of	of	IN
12327	153	5	strong	strong	JJ
12327	153	6	stock	stock	NN
12327	153	7	made	make	VBN
12327	153	8	of	of	IN
12327	153	9	gravy	gravy	NNP
12327	153	10	beef	beef	NN
12327	153	11	,	,	,
12327	153	12	add	add	VB
12327	153	13	to	to	IN
12327	153	14	this	this	DT
12327	153	15	,	,	,
12327	153	16	carrots	carrot	NNS
12327	153	17	,	,	,
12327	153	18	turnips	turnip	NNS
12327	153	19	,	,	,
12327	153	20	leek	leek	NN
12327	153	21	,	,	,
12327	153	22	celery	celery	NN
12327	153	23	,	,	,
12327	153	24	brocoli	brocoli	FW
12327	153	25	,	,	,
12327	153	26	peas	pea	NNS
12327	153	27	and	and	CC
12327	153	28	French	french	JJ
12327	153	29	beans	bean	NNS
12327	153	30	,	,	,
12327	153	31	all	all	DT
12327	153	32	cut	cut	VBN
12327	153	33	as	as	RB
12327	153	34	small	small	JJ
12327	153	35	as	as	IN
12327	153	36	possible	possible	JJ
12327	153	37	,	,	,
12327	153	38	add	add	VB
12327	153	39	a	a	DT
12327	153	40	few	few	JJ
12327	153	41	lumps	lump	NNS
12327	153	42	of	of	IN
12327	153	43	white	white	JJ
12327	153	44	sugar	sugar	NN
12327	153	45	,	,	,
12327	153	46	pepper	pepper	NN
12327	153	47	,	,	,
12327	153	48	and	and	CC
12327	153	49	salt	salt	NN
12327	153	50	,	,	,
12327	153	51	let	let	VB
12327	153	52	it	-PRON-	PRP
12327	153	53	simmer	simmer	VB
12327	153	54	till	till	IN
12327	153	55	the	the	DT
12327	153	56	vegetables	vegetable	NNS
12327	153	57	are	be	VBP
12327	153	58	perfectly	perfectly	RB
12327	153	59	soft	soft	JJ
12327	153	60	,	,	,
12327	153	61	and	and	CC
12327	153	62	throw	throw	VB
12327	153	63	in	in	RP
12327	153	64	a	a	DT
12327	153	65	few	few	JJ
12327	153	66	force	force	NN
12327	153	67	-	-	HYPH
12327	153	68	meat	meat	NN
12327	153	69	balls	ball	NNS
12327	153	70	.	.	.
12327	154	1	*	*	NFP
12327	154	2	*	*	NFP
12327	154	3	*	*	NFP
12327	154	4	*	*	NFP
12327	154	5	*	*	NFP
12327	154	6	ASPARAGUS	ASPARAGUS	NNP
12327	154	7	SOUP	SOUP	NNP
12327	154	8	.	.	.
12327	155	1	Take	take	VB
12327	155	2	eight	eight	CD
12327	155	3	pounds	pound	NNS
12327	155	4	of	of	IN
12327	155	5	gravy	gravy	NN
12327	155	6	beef	beef	NN
12327	155	7	,	,	,
12327	155	8	with	with	IN
12327	155	9	five	five	CD
12327	155	10	pints	pint	NNS
12327	155	11	of	of	IN
12327	155	12	water	water	NN
12327	155	13	,	,	,
12327	155	14	a	a	DT
12327	155	15	few	few	JJ
12327	155	16	sweet	sweet	JJ
12327	155	17	herbs	herb	NNS
12327	155	18	,	,	,
12327	155	19	and	and	CC
12327	155	20	an	an	DT
12327	155	21	onion	onion	NN
12327	155	22	shred	shre	VBD
12327	155	23	,	,	,
12327	155	24	with	with	IN
12327	155	25	a	a	DT
12327	155	26	little	little	JJ
12327	155	27	pepper	pepper	NN
12327	155	28	and	and	CC
12327	155	29	salt	salt	NN
12327	155	30	;	;	:
12327	155	31	when	when	WRB
12327	155	32	the	the	DT
12327	155	33	strength	strength	NN
12327	155	34	of	of	IN
12327	155	35	the	the	DT
12327	155	36	meat	meat	NN
12327	155	37	is	be	VBZ
12327	155	38	sufficiently	sufficiently	RB
12327	155	39	extracted	extract	VBN
12327	155	40	,	,	,
12327	155	41	strain	strain	VB
12327	155	42	off	off	RP
12327	155	43	the	the	DT
12327	155	44	soup	soup	NN
12327	155	45	,	,	,
12327	155	46	and	and	CC
12327	155	47	add	add	VB
12327	155	48	to	to	IN
12327	155	49	it	-PRON-	PRP
12327	155	50	a	a	DT
12327	155	51	bundle	bundle	NN
12327	155	52	of	of	IN
12327	155	53	asparagus	asparagus	NN
12327	155	54	,	,	,
12327	155	55	cut	cut	VBD
12327	155	56	small	small	JJ
12327	155	57	,	,	,
12327	155	58	with	with	IN
12327	155	59	a	a	DT
12327	155	60	little	little	JJ
12327	155	61	chopped	chop	VBN
12327	155	62	parsley	parsley	NN
12327	155	63	and	and	CC
12327	155	64	mint	mint	NN
12327	155	65	;	;	:
12327	155	66	the	the	DT
12327	155	67	asparagus	asparagus	NN
12327	155	68	should	should	MD
12327	155	69	be	be	VB
12327	155	70	thoroughly	thoroughly	RB
12327	155	71	done	do	VBN
12327	155	72	.	.	.
12327	156	1	A	a	DT
12327	156	2	few	few	JJ
12327	156	3	minutes	minute	NNS
12327	156	4	before	before	IN
12327	156	5	serving	serve	VBG
12327	156	6	,	,	,
12327	156	7	throw	throw	VB
12327	156	8	in	in	RP
12327	156	9	some	some	DT
12327	156	10	fried	fried	JJ
12327	156	11	bread	bread	NN
12327	156	12	cut	cut	VBD
12327	156	13	up	up	RP
12327	156	14	the	the	DT
12327	156	15	size	size	NN
12327	156	16	of	of	IN
12327	156	17	dice	dice	NNS
12327	156	18	;	;	:
12327	156	19	pound	pound	VBP
12327	156	20	a	a	DT
12327	156	21	little	little	JJ
12327	156	22	spinach	spinach	NN
12327	156	23	to	to	IN
12327	156	24	a	a	DT
12327	156	25	pulp	pulp	NN
12327	156	26	,	,	,
12327	156	27	and	and	CC
12327	156	28	squeeze	squeeze	VB
12327	156	29	it	-PRON-	PRP
12327	156	30	through	through	IN
12327	156	31	a	a	DT
12327	156	32	cloth	cloth	NN
12327	156	33	,	,	,
12327	156	34	stir	stir	VB
12327	156	35	about	about	IN
12327	156	36	a	a	DT
12327	156	37	tea	tea	NN
12327	156	38	-	-	HYPH
12327	156	39	cup	cup	NN
12327	156	40	full	full	JJ
12327	156	41	of	of	IN
12327	156	42	this	this	DT
12327	156	43	essence	essence	NN
12327	156	44	into	into	IN
12327	156	45	the	the	DT
12327	156	46	soup	soup	NN
12327	156	47	,	,	,
12327	156	48	let	let	VB
12327	156	49	it	-PRON-	PRP
12327	156	50	boil	boil	VB
12327	156	51	up	up	RP
12327	156	52	after	after	RB
12327	156	53	to	to	TO
12327	156	54	prevent	prevent	VB
12327	156	55	a	a	DT
12327	156	56	raw	raw	JJ
12327	156	57	taste	taste	NN
12327	156	58	.	.	.
12327	157	1	*	*	NFP
12327	157	2	*	*	NFP
12327	157	3	*	*	NFP
12327	157	4	*	*	NFP
12327	157	5	*	*	NFP
12327	157	6	SOUP	SOUP	NNP
12327	157	7	MAIGRE	MAIGRE	NNP
12327	157	8	.	.	.
12327	158	1	Chop	Chop	NNP
12327	158	2	three	three	CD
12327	158	3	lettuces	lettuce	NNS
12327	158	4	,	,	,
12327	158	5	a	a	DT
12327	158	6	large	large	JJ
12327	158	7	handful	handful	NN
12327	158	8	of	of	IN
12327	158	9	spinach	spinach	NN
12327	158	10	,	,	,
12327	158	11	a	a	DT
12327	158	12	little	little	JJ
12327	158	13	chervil	chervil	NN
12327	158	14	,	,	,
12327	158	15	a	a	DT
12327	158	16	head	head	NN
12327	158	17	of	of	IN
12327	158	18	celery	celery	NN
12327	158	19	,	,	,
12327	158	20	two	two	CD
12327	158	21	or	or	CC
12327	158	22	three	three	CD
12327	158	23	carrots	carrot	NNS
12327	158	24	,	,	,
12327	158	25	and	and	CC
12327	158	26	four	four	CD
12327	158	27	onions	onion	NNS
12327	158	28	,	,	,
12327	158	29	put	put	VBD
12327	158	30	them	-PRON-	PRP
12327	158	31	on	on	IN
12327	158	32	the	the	DT
12327	158	33	fire	fire	NN
12327	158	34	with	with	IN
12327	158	35	half	half	PDT
12327	158	36	a	a	DT
12327	158	37	pound	pound	NN
12327	158	38	of	of	IN
12327	158	39	butter	butter	NN
12327	158	40	,	,	,
12327	158	41	and	and	CC
12327	158	42	let	let	VB
12327	158	43	them	-PRON-	PRP
12327	158	44	fry	fry	VB
12327	158	45	till	till	IN
12327	158	46	slightly	slightly	RB
12327	158	47	browned	brown	VBN
12327	158	48	,	,	,
12327	158	49	season	season	NN
12327	158	50	with	with	IN
12327	158	51	a	a	DT
12327	158	52	little	little	JJ
12327	158	53	salt	salt	NN
12327	158	54	,	,	,
12327	158	55	sifted	sift	VBD
12327	158	56	white	white	JJ
12327	158	57	sugar	sugar	NN
12327	158	58	,	,	,
12327	158	59	and	and	CC
12327	158	60	white	white	JJ
12327	158	61	pepper	pepper	NN
12327	158	62	,	,	,
12327	158	63	stew	stew	VBP
12327	158	64	all	all	RB
12327	158	65	gently	gently	RB
12327	158	66	in	in	IN
12327	158	67	five	five	CD
12327	158	68	pints	pint	NNS
12327	158	69	of	of	IN
12327	158	70	boiling	boil	VBG
12327	158	71	water	water	NN
12327	158	72	for	for	IN
12327	158	73	about	about	RB
12327	158	74	two	two	CD
12327	158	75	hours	hour	NNS
12327	158	76	and	and	CC
12327	158	77	a	a	DT
12327	158	78	half	half	NN
12327	158	79	,	,	,
12327	158	80	and	and	CC
12327	158	81	just	just	RB
12327	158	82	before	before	IN
12327	158	83	serving	serve	VBG
12327	158	84	the	the	DT
12327	158	85	soup	soup	NN
12327	158	86	,	,	,
12327	158	87	thicken	thicken	VB
12327	158	88	it	-PRON-	PRP
12327	158	89	with	with	IN
12327	158	90	the	the	DT
12327	158	91	beaten	beat	VBN
12327	158	92	yolks	yolk	NNS
12327	158	93	of	of	IN
12327	158	94	four	four	CD
12327	158	95	eggs	egg	NNS
12327	158	96	,	,	,
12327	158	97	mixed	mix	VBN
12327	158	98	first	first	RB
12327	158	99	with	with	IN
12327	158	100	a	a	DT
12327	158	101	little	little	JJ
12327	158	102	of	of	IN
12327	158	103	the	the	DT
12327	158	104	soup	soup	NN
12327	158	105	,	,	,
12327	158	106	and	and	CC
12327	158	107	then	then	RB
12327	158	108	stirred	stir	VBD
12327	158	109	into	into	IN
12327	158	110	the	the	DT
12327	158	111	remainder	remainder	NN
12327	158	112	.	.	.
12327	159	1	*	*	NFP
12327	159	2	*	*	NFP
12327	159	3	*	*	NFP
12327	159	4	*	*	NFP
12327	159	5	*	*	NFP
12327	159	6	SUMMER	summer	NN
12327	159	7	PEA	PEA	NNP
12327	159	8	SOUP	SOUP	NNP
12327	159	9	.	.	.
12327	160	1	Take	take	VB
12327	160	2	a	a	DT
12327	160	3	peck	peck	NN
12327	160	4	of	of	IN
12327	160	5	peas	pea	NNS
12327	160	6	,	,	,
12327	160	7	separate	separate	VB
12327	160	8	the	the	DT
12327	160	9	old	old	JJ
12327	160	10	from	from	IN
12327	160	11	the	the	DT
12327	160	12	young	young	JJ
12327	160	13	,	,	,
12327	160	14	boil	boil	VB
12327	160	15	the	the	DT
12327	160	16	former	former	JJ
12327	160	17	till	till	IN
12327	160	18	they	-PRON-	PRP
12327	160	19	are	be	VBP
12327	160	20	quite	quite	RB
12327	160	21	tender	tender	JJ
12327	160	22	in	in	IN
12327	160	23	good	good	JJ
12327	160	24	stock	stock	NN
12327	160	25	,	,	,
12327	160	26	then	then	RB
12327	160	27	pass	pass	VB
12327	160	28	them	-PRON-	PRP
12327	160	29	through	through	IN
12327	160	30	a	a	DT
12327	160	31	sieve	sieve	NN
12327	160	32	,	,	,
12327	160	33	and	and	CC
12327	160	34	return	return	VB
12327	160	35	them	-PRON-	PRP
12327	160	36	to	to	IN
12327	160	37	the	the	DT
12327	160	38	stock	stock	NN
12327	160	39	,	,	,
12327	160	40	add	add	VB
12327	160	41	the	the	DT
12327	160	42	young	young	JJ
12327	160	43	peas	pea	NNS
12327	160	44	,	,	,
12327	160	45	a	a	DT
12327	160	46	little	little	JJ
12327	160	47	chopped	chopped	JJ
12327	160	48	lettuce	lettuce	NN
12327	160	49	,	,	,
12327	160	50	small	small	JJ
12327	160	51	pieces	piece	NNS
12327	160	52	of	of	IN
12327	160	53	cucumber	cucumber	NN
12327	160	54	fried	fry	VBN
12327	160	55	to	to	IN
12327	160	56	a	a	DT
12327	160	57	light	light	JJ
12327	160	58	brown	brown	NN
12327	160	59	,	,	,
12327	160	60	a	a	DT
12327	160	61	little	little	JJ
12327	160	62	bit	bit	NN
12327	160	63	of	of	IN
12327	160	64	mint	mint	NN
12327	160	65	,	,	,
12327	160	66	pepper	pepper	NN
12327	160	67	,	,	,
12327	160	68	and	and	CC
12327	160	69	salt	salt	NN
12327	160	70	;	;	:
12327	160	71	two	two	CD
12327	160	72	or	or	CC
12327	160	73	three	three	CD
12327	160	74	lumps	lump	NNS
12327	160	75	of	of	IN
12327	160	76	sugar	sugar	NN
12327	160	77	give	give	VBP
12327	160	78	a	a	DT
12327	160	79	fine	fine	JJ
12327	160	80	flavor	flavor	NN
12327	160	81	.	.	.
12327	161	1	*	*	NFP
12327	161	2	*	*	NFP
12327	161	3	*	*	NFP
12327	161	4	*	*	NFP
12327	161	5	*	*	NFP
12327	161	6	WINTER	WINTER	NNP
12327	161	7	PEA	PEA	NNP
12327	161	8	SOUP	SOUP	NNP
12327	161	9	.	.	.
12327	162	1	Soak	soak	VB
12327	162	2	a	a	DT
12327	162	3	quart	quart	NN
12327	162	4	of	of	IN
12327	162	5	white	white	JJ
12327	162	6	peas	pea	NNS
12327	162	7	in	in	IN
12327	162	8	water	water	NN
12327	162	9	,	,	,
12327	162	10	boil	boil	VB
12327	162	11	them	-PRON-	PRP
12327	162	12	till	till	IN
12327	162	13	soft	soft	JJ
12327	162	14	,	,	,
12327	162	15	in	in	IN
12327	162	16	as	as	RB
12327	162	17	much	much	JJ
12327	162	18	water	water	NN
12327	162	19	as	as	IN
12327	162	20	will	will	MD
12327	162	21	cover	cover	VB
12327	162	22	them	-PRON-	PRP
12327	162	23	,	,	,
12327	162	24	pass	pass	VB
12327	162	25	them	-PRON-	PRP
12327	162	26	through	through	IN
12327	162	27	a	a	DT
12327	162	28	sieve	sieve	NN
12327	162	29	,	,	,
12327	162	30	and	and	CC
12327	162	31	add	add	VB
12327	162	32	them	-PRON-	PRP
12327	162	33	to	to	IN
12327	162	34	any	any	DT
12327	162	35	broth	broth	NN
12327	162	36	that	that	WDT
12327	162	37	may	may	MD
12327	162	38	be	be	VB
12327	162	39	ready	ready	JJ
12327	162	40	,	,	,
12327	162	41	a	a	DT
12327	162	42	little	little	JJ
12327	162	43	piece	piece	NN
12327	162	44	of	of	IN
12327	162	45	_	_	NNP
12327	162	46	chorissa	chorissa	NNP
12327	162	47	_	_	NNP
12327	162	48	or	or	CC
12327	162	49	smoked	smoke	VBN
12327	162	50	beef	beef	NN
12327	162	51	will	will	MD
12327	162	52	improve	improve	VB
12327	162	53	the	the	DT
12327	162	54	flavour	flavour	NN
12327	162	55	;	;	:
12327	162	56	this	this	DT
12327	162	57	soup	soup	NN
12327	162	58	should	should	MD
12327	162	59	be	be	VB
12327	162	60	served	serve	VBN
12327	162	61	with	with	IN
12327	162	62	mint	mint	NN
12327	162	63	and	and	CC
12327	162	64	fried	fried	JJ
12327	162	65	bread	bread	NN
12327	162	66	.	.	.
12327	163	1	*	*	NFP
12327	163	2	*	*	NFP
12327	163	3	*	*	NFP
12327	163	4	*	*	NFP
12327	163	5	*	*	NFP
12327	163	6	GIBLET	GIBLET	NNP
12327	163	7	SOUP	SOUP	NNP
12327	163	8	.	.	.
12327	164	1	Add	add	VB
12327	164	2	to	to	IN
12327	164	3	a	a	DT
12327	164	4	fine	fine	JJ
12327	164	5	strong	strong	JJ
12327	164	6	well	well	RB
12327	164	7	-	-	HYPH
12327	164	8	seasoned	season	VBN
12327	164	9	beef	beef	NN
12327	164	10	stock	stock	NN
12327	164	11	,	,	,
12327	164	12	of	of	IN
12327	164	13	about	about	RB
12327	164	14	three	three	CD
12327	164	15	quarts	quart	NNS
12327	164	16	,	,	,
12327	164	17	two	two	CD
12327	164	18	sets	set	NNS
12327	164	19	of	of	IN
12327	164	20	giblets	giblet	NNS
12327	164	21	,	,	,
12327	164	22	which	which	WDT
12327	164	23	should	should	MD
12327	164	24	be	be	VB
12327	164	25	previously	previously	RB
12327	164	26	stewed	stew	VBN
12327	164	27	separately	separately	RB
12327	164	28	in	in	IN
12327	164	29	one	one	CD
12327	164	30	quart	quart	NN
12327	164	31	of	of	IN
12327	164	32	water	water	NN
12327	164	33	(	(	-LRB-
12327	164	34	the	the	DT
12327	164	35	gizzards	gizzard	NNS
12327	164	36	require	require	VBP
12327	164	37	scalding	scald	VBG
12327	164	38	for	for	IN
12327	164	39	some	some	DT
12327	164	40	time	time	NN
12327	164	41	before	before	IN
12327	164	42	they	-PRON-	PRP
12327	164	43	are	be	VBP
12327	164	44	put	put	VBN
12327	164	45	in	in	RP
12327	164	46	with	with	IN
12327	164	47	the	the	DT
12327	164	48	rest	rest	NN
12327	164	49	)	)	-RRB-
12327	164	50	;	;	:
12327	164	51	white	white	JJ
12327	164	52	pepper	pepper	NN
12327	164	53	,	,	,
12327	164	54	salt	salt	NN
12327	164	55	,	,	,
12327	164	56	and	and	CC
12327	164	57	the	the	DT
12327	164	58	rind	rind	NN
12327	164	59	of	of	IN
12327	164	60	lemon	lemon	NN
12327	164	61	should	should	MD
12327	164	62	season	season	VB
12327	164	63	them	-PRON-	PRP
12327	164	64	;	;	:
12327	164	65	when	when	WRB
12327	164	66	they	-PRON-	PRP
12327	164	67	are	be	VBP
12327	164	68	tender	tender	JJ
12327	164	69	,	,	,
12327	164	70	add	add	VB
12327	164	71	them	-PRON-	PRP
12327	164	72	with	with	IN
12327	164	73	their	-PRON-	PRP$
12327	164	74	gravy	gravy	NN
12327	164	75	to	to	IN
12327	164	76	the	the	DT
12327	164	77	stock	stock	NN
12327	164	78	,	,	,
12327	164	79	and	and	CC
12327	164	80	boil	boil	VB
12327	164	81	for	for	IN
12327	164	82	about	about	RB
12327	164	83	ten	ten	CD
12327	164	84	minutes	minute	NNS
12327	164	85	together	together	RB
12327	164	86	,	,	,
12327	164	87	then	then	RB
12327	164	88	stir	stir	VB
12327	164	89	in	in	IN
12327	164	90	a	a	DT
12327	164	91	glass	glass	NN
12327	164	92	of	of	IN
12327	164	93	white	white	JJ
12327	164	94	wine	wine	NN
12327	164	95	,	,	,
12327	164	96	a	a	DT
12327	164	97	table	table	NN
12327	164	98	spoonful	spoonful	JJ
12327	164	99	of	of	IN
12327	164	100	mushroom	mushroom	NN
12327	164	101	ketchup	ketchup	NN
12327	164	102	,	,	,
12327	164	103	and	and	CC
12327	164	104	the	the	DT
12327	164	105	juice	juice	NN
12327	164	106	of	of	IN
12327	164	107	half	half	PDT
12327	164	108	a	a	DT
12327	164	109	lemon	lemon	NN
12327	164	110	;	;	:
12327	164	111	it	-PRON-	PRP
12327	164	112	will	will	MD
12327	164	113	require	require	VB
12327	164	114	to	to	TO
12327	164	115	be	be	VB
12327	164	116	thickened	thicken	VBN
12327	164	117	with	with	IN
12327	164	118	a	a	DT
12327	164	119	little	little	JJ
12327	164	120	flour	flour	NN
12327	164	121	browned	brown	VBN
12327	164	122	;	;	:
12327	164	123	the	the	DT
12327	164	124	giblets	giblet	NNS
12327	164	125	are	be	VBP
12327	164	126	served	serve	VBN
12327	164	127	in	in	IN
12327	164	128	the	the	DT
12327	164	129	soup	soup	NN
12327	164	130	.	.	.
12327	165	1	*	*	NFP
12327	165	2	*	*	NFP
12327	165	3	*	*	NFP
12327	165	4	*	*	NFP
12327	165	5	*	*	NFP
12327	165	6	BARLEY	BARLEY	NNP
12327	165	7	SOUP	SOUP	NNP
12327	165	8	.	.	.
12327	166	1	Put	put	VB
12327	166	2	in	in	RP
12327	166	3	a	a	DT
12327	166	4	stew	stew	NN
12327	166	5	-	-	HYPH
12327	166	6	pan	pan	NN
12327	166	7	,	,	,
12327	166	8	a	a	DT
12327	166	9	knuckle	knuckle	NNP
12327	166	10	of	of	IN
12327	166	11	mutton	mutton	NN
12327	166	12	,	,	,
12327	166	13	or	or	CC
12327	166	14	four	four	CD
12327	166	15	pounds	pound	NNS
12327	166	16	of	of	IN
12327	166	17	the	the	DT
12327	166	18	neck	neck	NN
12327	166	19	,	,	,
12327	166	20	with	with	IN
12327	166	21	three	three	CD
12327	166	22	quarts	quart	NNS
12327	166	23	of	of	IN
12327	166	24	water	water	NN
12327	166	25	,	,	,
12327	166	26	boil	boil	VB
12327	166	27	it	-PRON-	PRP
12327	166	28	gently	gently	RB
12327	166	29	and	and	CC
12327	166	30	keep	keep	VB
12327	166	31	it	-PRON-	PRP
12327	166	32	well	well	RB
12327	166	33	skimmed	skim	VBN
12327	166	34	;	;	:
12327	166	35	a	a	DT
12327	166	36	sprig	sprig	NN
12327	166	37	of	of	IN
12327	166	38	parsley	parsley	NNP
12327	166	39	,	,	,
12327	166	40	a	a	DT
12327	166	41	couple	couple	NN
12327	166	42	of	of	IN
12327	166	43	sliced	sliced	JJ
12327	166	44	turnips	turnip	NNS
12327	166	45	,	,	,
12327	166	46	a	a	DT
12327	166	47	carrot	carrot	NN
12327	166	48	,	,	,
12327	166	49	an	an	DT
12327	166	50	onion	onion	NN
12327	166	51	or	or	CC
12327	166	52	more	more	JJR
12327	166	53	,	,	,
12327	166	54	if	if	IN
12327	166	55	approved	approve	VBN
12327	166	56	,	,	,
12327	166	57	with	with	IN
12327	166	58	a	a	DT
12327	166	59	little	little	JJ
12327	166	60	white	white	JJ
12327	166	61	pepper	pepper	NN
12327	166	62	and	and	CC
12327	166	63	salt	salt	NN
12327	166	64	,	,	,
12327	166	65	are	be	VBP
12327	166	66	sufficient	sufficient	JJ
12327	166	67	seasoning	seasoning	NN
12327	166	68	,	,	,
12327	166	69	a	a	DT
12327	166	70	breakfast	breakfast	NN
12327	166	71	cup	cup	NN
12327	166	72	full	full	JJ
12327	166	73	of	of	IN
12327	166	74	barley	barley	NN
12327	166	75	should	should	MD
12327	166	76	be	be	VB
12327	166	77	scalded	scald	VBN
12327	166	78	and	and	CC
12327	166	79	put	put	VBN
12327	166	80	in	in	IN
12327	166	81	the	the	DT
12327	166	82	stew	stew	NN
12327	166	83	-	-	HYPH
12327	166	84	pan	pan	NN
12327	166	85	with	with	IN
12327	166	86	the	the	DT
12327	166	87	meat	meat	NN
12327	166	88	,	,	,
12327	166	89	if	if	IN
12327	166	90	when	when	WRB
12327	166	91	done	do	VBN
12327	166	92	,	,	,
12327	166	93	the	the	DT
12327	166	94	soup	soup	NN
12327	166	95	is	be	VBZ
12327	166	96	thin	thin	JJ
12327	166	97	and	and	CC
12327	166	98	watery	watery	JJ
12327	166	99	,	,	,
12327	166	100	a	a	DT
12327	166	101	little	little	RB
12327	166	102	prepared	prepared	JJ
12327	166	103	barley	barley	NN
12327	166	104	,	,	,
12327	166	105	mixed	mix	VBN
12327	166	106	smoothly	smoothly	RB
12327	166	107	,	,	,
12327	166	108	should	should	MD
12327	166	109	be	be	VB
12327	166	110	stirred	stir	VBN
12327	166	111	in	in	IN
12327	166	112	.	.	.
12327	167	1	*	*	NFP
12327	167	2	*	*	NFP
12327	167	3	*	*	NFP
12327	167	4	*	*	NFP
12327	167	5	*	*	NFP
12327	167	6	SOUP	SOUP	NNP
12327	167	7	DE	DE	NNP
12327	167	8	POISSON	POISSON	NNP
12327	167	9	,	,	,
12327	167	10	OR	OR	NNP
12327	167	11	FISH	FISH	NNP
12327	167	12	SOUP	SOUP	NNP
12327	167	13	.	.	.
12327	168	1	Make	make	VB
12327	168	2	a	a	DT
12327	168	3	good	good	JJ
12327	168	4	stock	stock	NN
12327	168	5	,	,	,
12327	168	6	by	by	IN
12327	168	7	simmering	simmer	VBG
12327	168	8	a	a	DT
12327	168	9	cod's	cod's	NN
12327	168	10	-	-	HYPH
12327	168	11	head	head	NN
12327	168	12	in	in	IN
12327	168	13	water	water	NN
12327	168	14	,	,	,
12327	168	15	enough	enough	RB
12327	168	16	to	to	TO
12327	168	17	cover	cover	VB
12327	168	18	the	the	DT
12327	168	19	fish	fish	NN
12327	168	20	;	;	:
12327	168	21	season	season	VB
12327	168	22	it	-PRON-	PRP
12327	168	23	with	with	IN
12327	168	24	pepper	pepper	NN
12327	168	25	and	and	CC
12327	168	26	salt	salt	NN
12327	168	27	,	,	,
12327	168	28	mace	mace	NN
12327	168	29	,	,	,
12327	168	30	celery	celery	NN
12327	168	31	,	,	,
12327	168	32	parsley	parsley	NN
12327	168	33	,	,	,
12327	168	34	and	and	CC
12327	168	35	a	a	DT
12327	168	36	few	few	JJ
12327	168	37	sweet	sweet	JJ
12327	168	38	herbs	herb	NNS
12327	168	39	,	,	,
12327	168	40	with	with	IN
12327	168	41	two	two	CD
12327	168	42	or	or	CC
12327	168	43	three	three	CD
12327	168	44	onions	onion	NNS
12327	168	45	,	,	,
12327	168	46	when	when	WRB
12327	168	47	sufficiently	sufficiently	RB
12327	168	48	done	do	VBN
12327	168	49	,	,	,
12327	168	50	strain	strain	VB
12327	168	51	it	-PRON-	PRP
12327	168	52	,	,	,
12327	168	53	and	and	CC
12327	168	54	add	add	VB
12327	168	55	cutlets	cutlet	NNS
12327	168	56	of	of	IN
12327	168	57	fish	fish	NN
12327	168	58	prepared	prepare	VBN
12327	168	59	in	in	IN
12327	168	60	the	the	DT
12327	168	61	following	following	JJ
12327	168	62	manner	manner	NN
12327	168	63	:	:	:
12327	168	64	cut	cut	VB
12327	168	65	very	very	RB
12327	168	66	small	small	JJ
12327	168	67	,	,	,
12327	168	68	well	well	RB
12327	168	69	-	-	HYPH
12327	168	70	trimmed	trim	VBN
12327	168	71	cutlets	cutlet	NNS
12327	168	72	from	from	IN
12327	168	73	any	any	DT
12327	168	74	fish	fish	NN
12327	168	75	,	,	,
12327	168	76	sole	sole	NN
12327	168	77	or	or	CC
12327	168	78	brill	brill	NN
12327	168	79	are	be	VBP
12327	168	80	perhaps	perhaps	RB
12327	168	81	best	best	RB
12327	168	82	suited	suited	JJ
12327	168	83	;	;	:
12327	168	84	stew	stew	VB
12327	168	85	them	-PRON-	PRP
12327	168	86	in	in	IN
12327	168	87	equal	equal	JJ
12327	168	88	quantities	quantity	NNS
12327	168	89	of	of	IN
12327	168	90	water	water	NN
12327	168	91	and	and	CC
12327	168	92	wine	wine	NN
12327	168	93	,	,	,
12327	168	94	but	but	CC
12327	168	95	not	not	RB
12327	168	96	more	more	JJR
12327	168	97	than	than	IN
12327	168	98	will	will	MD
12327	168	99	cover	cover	VB
12327	168	100	them	-PRON-	PRP
12327	168	101	,	,	,
12327	168	102	with	with	IN
12327	168	103	a	a	DT
12327	168	104	large	large	JJ
12327	168	105	lump	lump	NN
12327	168	106	of	of	IN
12327	168	107	butter	butter	NN
12327	168	108	,	,	,
12327	168	109	and	and	CC
12327	168	110	the	the	DT
12327	168	111	juice	juice	NN
12327	168	112	of	of	IN
12327	168	113	a	a	DT
12327	168	114	lemon	lemon	NN
12327	168	115	;	;	:
12327	168	116	when	when	WRB
12327	168	117	they	-PRON-	PRP
12327	168	118	have	have	VBP
12327	168	119	stewed	stew	VBN
12327	168	120	gently	gently	RB
12327	168	121	for	for	IN
12327	168	122	about	about	RB
12327	168	123	fifteen	fifteen	CD
12327	168	124	or	or	CC
12327	168	125	twenty	twenty	CD
12327	168	126	minutes	minute	NNS
12327	168	127	,	,	,
12327	168	128	add	add	VB
12327	168	129	them	-PRON-	PRP
12327	168	130	to	to	IN
12327	168	131	the	the	DT
12327	168	132	soup	soup	NN
12327	168	133	,	,	,
12327	168	134	which	which	WDT
12327	168	135	thicken	thicken	VBP
12327	168	136	with	with	IN
12327	168	137	cream	cream	NN
12327	168	138	and	and	CC
12327	168	139	flour	flour	NN
12327	168	140	,	,	,
12327	168	141	serve	serve	VB
12327	168	142	the	the	DT
12327	168	143	soup	soup	NN
12327	168	144	with	with	IN
12327	168	145	the	the	DT
12327	168	146	cutlets	cutlet	NNS
12327	168	147	in	in	IN
12327	168	148	a	a	DT
12327	168	149	tureen	tureen	JJ
12327	168	150	;	;	:
12327	168	151	force	force	NN
12327	168	152	-	-	HYPH
12327	168	153	meat	meat	NN
12327	168	154	balls	ball	NNS
12327	168	155	of	of	IN
12327	168	156	cod	cod	NN
12327	168	157	's	's	POS
12327	168	158	liver	liver	NN
12327	168	159	are	be	VBP
12327	168	160	sometimes	sometimes	RB
12327	168	161	added	add	VBN
12327	168	162	.	.	.
12327	169	1	*	*	NFP
12327	169	2	*	*	NFP
12327	169	3	*	*	NFP
12327	169	4	*	*	NFP
12327	169	5	*	*	NFP
12327	169	6	OX	OX	NNP
12327	169	7	TAIL	TAIL	NNP
12327	169	8	SOUP	SOUP	NNP
12327	169	9	.	.	.
12327	170	1	Have	have	VBP
12327	170	2	two	two	CD
12327	170	3	well	well	RB
12327	170	4	cleaned	clean	VBN
12327	170	5	tails	tail	NNS
12327	170	6	and	and	CC
12327	170	7	a	a	DT
12327	170	8	neat	neat	NNP
12327	170	9	's	's	POS
12327	170	10	foot	foot	NN
12327	170	11	,	,	,
12327	170	12	cut	cut	VBD
12327	170	13	them	-PRON-	PRP
12327	170	14	in	in	IN
12327	170	15	small	small	JJ
12327	170	16	joints	joint	NNS
12327	170	17	and	and	CC
12327	170	18	soak	soak	VB
12327	170	19	them	-PRON-	PRP
12327	170	20	in	in	IN
12327	170	21	water	water	NN
12327	170	22	,	,	,
12327	170	23	put	put	VB
12327	170	24	them	-PRON-	PRP
12327	170	25	in	in	IN
12327	170	26	a	a	DT
12327	170	27	stew	stew	NN
12327	170	28	-	-	HYPH
12327	170	29	pan	pan	NN
12327	170	30	with	with	IN
12327	170	31	a	a	DT
12327	170	32	large	large	JJ
12327	170	33	piece	piece	NN
12327	170	34	of	of	IN
12327	170	35	clarified	clarify	VBN
12327	170	36	suet	suet	NN
12327	170	37	or	or	CC
12327	170	38	fat	fat	NN
12327	170	39	,	,	,
12327	170	40	and	and	CC
12327	170	41	let	let	VB
12327	170	42	them	-PRON-	PRP
12327	170	43	simmer	simmer	VB
12327	170	44	for	for	IN
12327	170	45	ten	ten	CD
12327	170	46	minutes	minute	NNS
12327	170	47	,	,	,
12327	170	48	then	then	RB
12327	170	49	put	put	VB
12327	170	50	to	to	IN
12327	170	51	them	-PRON-	PRP
12327	170	52	between	between	IN
12327	170	53	three	three	CD
12327	170	54	and	and	CC
12327	170	55	four	four	CD
12327	170	56	quarts	quart	NNS
12327	170	57	of	of	IN
12327	170	58	cold	cold	JJ
12327	170	59	water	water	NN
12327	170	60	,	,	,
12327	170	61	four	four	CD
12327	170	62	onions	onion	NNS
12327	170	63	,	,	,
12327	170	64	a	a	DT
12327	170	65	bunch	bunch	NN
12327	170	66	of	of	IN
12327	170	67	sweet	sweet	JJ
12327	170	68	herbs	herb	NNS
12327	170	69	,	,	,
12327	170	70	a	a	DT
12327	170	71	carrot	carrot	NN
12327	170	72	,	,	,
12327	170	73	a	a	DT
12327	170	74	turnip	turnip	NN
12327	170	75	,	,	,
12327	170	76	a	a	DT
12327	170	77	head	head	NN
12327	170	78	of	of	IN
12327	170	79	celery	celery	NN
12327	170	80	,	,	,
12327	170	81	and	and	CC
12327	170	82	season	season	NN
12327	170	83	with	with	IN
12327	170	84	whole	whole	JJ
12327	170	85	pepper	pepper	NN
12327	170	86	,	,	,
12327	170	87	allspice	allspice	NN
12327	170	88	,	,	,
12327	170	89	two	two	CD
12327	170	90	or	or	CC
12327	170	91	three	three	CD
12327	170	92	cloves	clove	NNS
12327	170	93	,	,	,
12327	170	94	and	and	CC
12327	170	95	salt	salt	NN
12327	170	96	;	;	:
12327	170	97	let	let	VB
12327	170	98	it	-PRON-	PRP
12327	170	99	stew	stew	VB
12327	170	100	till	till	IN
12327	170	101	the	the	DT
12327	170	102	meat	meat	NN
12327	170	103	is	be	VBZ
12327	170	104	tender	tender	JJ
12327	170	105	enough	enough	RB
12327	170	106	to	to	TO
12327	170	107	leave	leave	VB
12327	170	108	the	the	DT
12327	170	109	bones	bone	NNS
12327	170	110	,	,	,
12327	170	111	then	then	RB
12327	170	112	remove	remove	VB
12327	170	113	it	-PRON-	PRP
12327	170	114	from	from	IN
12327	170	115	them	-PRON-	PRP
12327	170	116	,	,	,
12327	170	117	as	as	IN
12327	170	118	the	the	DT
12327	170	119	bones	bone	NNS
12327	170	120	are	be	VBP
12327	170	121	unsightly	unsightly	RB
12327	170	122	in	in	IN
12327	170	123	the	the	DT
12327	170	124	soup	soup	NN
12327	170	125	;	;	:
12327	170	126	thicken	thicken	NN
12327	170	127	if	if	IN
12327	170	128	necessary	necessary	JJ
12327	170	129	with	with	IN
12327	170	130	browned	brown	VBN
12327	170	131	flour	flour	NN
12327	170	132	,	,	,
12327	170	133	and	and	CC
12327	170	134	just	just	RB
12327	170	135	before	before	IN
12327	170	136	serving	serve	VBG
12327	170	137	,	,	,
12327	170	138	add	add	VB
12327	170	139	a	a	DT
12327	170	140	glass	glass	NN
12327	170	141	or	or	CC
12327	170	142	more	more	JJR
12327	170	143	of	of	IN
12327	170	144	port	port	NN
12327	170	145	wine	wine	NN
12327	170	146	,	,	,
12327	170	147	and	and	CC
12327	170	148	a	a	DT
12327	170	149	little	little	JJ
12327	170	150	mushroom	mushroom	NN
12327	170	151	ketchup	ketchup	NN
12327	170	152	.	.	.
12327	171	1	CHAPTER	CHAPTER	NNP
12327	171	2	II	II	NNP
12327	171	3	.	.	.
12327	172	1	Sauces	sauce	NNS
12327	172	2	.	.	.
12327	173	1	A	a	DT
12327	173	2	RICH	rich	JJ
12327	173	3	BROWN	BROWN	NNP
12327	173	4	GRAVY	GRAVY	NNS
12327	173	5	.	.	.
12327	174	1	Take	take	VB
12327	174	2	a	a	DT
12327	174	3	little	little	JJ
12327	174	4	good	good	JJ
12327	174	5	beef	beef	NN
12327	174	6	consommé	consommé	NN
12327	174	7	,	,	,
12327	174	8	or	or	CC
12327	174	9	stock	stock	NN
12327	174	10	,	,	,
12327	174	11	a	a	DT
12327	174	12	small	small	JJ
12327	174	13	piece	piece	NN
12327	174	14	of	of	IN
12327	174	15	smoked	smoke	VBN
12327	174	16	beef	beef	NN
12327	174	17	,	,	,
12327	174	18	or	or	CC
12327	174	19	_	_	NNP
12327	174	20	chorissa	chorissa	NNP
12327	174	21	_	_	NNP
12327	174	22	,	,	,
12327	174	23	a	a	DT
12327	174	24	lemon	lemon	NN
12327	174	25	sliced	slice	VBN
12327	174	26	,	,	,
12327	174	27	some	some	DT
12327	174	28	chopped	chop	VBN
12327	174	29	shalots	shalot	NNS
12327	174	30	,	,	,
12327	174	31	a	a	DT
12327	174	32	couple	couple	NN
12327	174	33	of	of	IN
12327	174	34	onions	onion	NNS
12327	174	35	shred	shre	VBN
12327	174	36	,	,	,
12327	174	37	a	a	DT
12327	174	38	bay	bay	NN
12327	174	39	leaf	leaf	NN
12327	174	40	,	,	,
12327	174	41	two	two	CD
12327	174	42	or	or	CC
12327	174	43	three	three	CD
12327	174	44	cloves	clove	NNS
12327	174	45	,	,	,
12327	174	46	and	and	CC
12327	174	47	a	a	DT
12327	174	48	little	little	JJ
12327	174	49	oil	oil	NN
12327	174	50	;	;	:
12327	174	51	simmer	simmer	NN
12327	174	52	gently	gently	RB
12327	174	53	,	,	,
12327	174	54	and	and	CC
12327	174	55	add	add	VB
12327	174	56	a	a	DT
12327	174	57	little	little	JJ
12327	174	58	minced	mince	VBN
12327	174	59	parsley	parsley	NN
12327	174	60	,	,	,
12327	174	61	and	and	CC
12327	174	62	a	a	DT
12327	174	63	few	few	JJ
12327	174	64	chopped	chop	VBN
12327	174	65	mushrooms	mushroom	NNS
12327	174	66	:	:	:
12327	174	67	skim	skim	NNP
12327	174	68	and	and	CC
12327	174	69	strain	strain	NNP
12327	174	70	.	.	.
12327	175	1	*	*	NFP
12327	175	2	*	*	NFP
12327	175	3	*	*	NFP
12327	175	4	*	*	NFP
12327	175	5	*	*	NFP
12327	175	6	SAUCE	sauce	NN
12327	175	7	PIQUANTE	PIQUANTE	NNS
12327	175	8	.	.	.
12327	176	1	The	the	DT
12327	176	2	above	above	JJ
12327	176	3	may	may	MD
12327	176	4	be	be	VB
12327	176	5	rendered	render	VBN
12327	176	6	a	a	DT
12327	176	7	Sauce	sauce	NN
12327	176	8	Piquante	piquante	NN
12327	176	9	by	by	IN
12327	176	10	substituting	substitute	VBG
12327	176	11	a	a	DT
12327	176	12	little	little	JJ
12327	176	13	vinegar	vinegar	NN
12327	176	14	,	,	,
12327	176	15	whole	whole	JJ
12327	176	16	capers	caper	NNS
12327	176	17	,	,	,
12327	176	18	allspice	allspice	NN
12327	176	19	,	,	,
12327	176	20	and	and	CC
12327	176	21	thyme	thyme	NNS
12327	176	22	,	,	,
12327	176	23	instead	instead	RB
12327	176	24	of	of	IN
12327	176	25	the	the	DT
12327	176	26	smoked	smoke	VBN
12327	176	27	beef	beef	NN
12327	176	28	and	and	CC
12327	176	29	lemon	lemon	NN
12327	176	30	;	;	:
12327	176	31	a	a	DT
12327	176	32	few	few	JJ
12327	176	33	onions	onion	NNS
12327	176	34	and	and	CC
12327	176	35	piccalilli	piccalilli	NN
12327	176	36	chopped	chop	VBD
12327	176	37	finely	finely	RB
12327	176	38	,	,	,
12327	176	39	is	be	VBZ
12327	176	40	a	a	DT
12327	176	41	great	great	JJ
12327	176	42	addition	addition	NN
12327	176	43	when	when	WRB
12327	176	44	required	require	VBN
12327	176	45	to	to	TO
12327	176	46	be	be	VB
12327	176	47	very	very	RB
12327	176	48	piquante	piquante	JJ
12327	176	49	.	.	.
12327	177	1	A	a	DT
12327	177	2	sauce	sauce	NN
12327	177	3	like	like	IN
12327	177	4	the	the	DT
12327	177	5	above	above	RB
12327	177	6	is	be	VBZ
12327	177	7	very	very	RB
12327	177	8	good	good	JJ
12327	177	9	to	to	TO
12327	177	10	serve	serve	VB
12327	177	11	with	with	IN
12327	177	12	beef	beef	NN
12327	177	13	that	that	WDT
12327	177	14	has	have	VBZ
12327	177	15	been	be	VBN
12327	177	16	boiled	boil	VBN
12327	177	17	for	for	IN
12327	177	18	broth	broth	NN
12327	177	19	.	.	.
12327	178	1	*	*	NFP
12327	178	2	*	*	NFP
12327	178	3	*	*	NFP
12327	178	4	*	*	NFP
12327	178	5	*	*	NFP
12327	178	6	A	a	DT
12327	178	7	GOOD	good	JJ
12327	178	8	GRAVY	gravy	NN
12327	178	9	FOR	for	IN
12327	178	10	ROAST	roast	NN
12327	178	11	FOWLS	FOWLS	NNP
12327	178	12	.	.	.
12327	179	1	Take	take	VB
12327	179	2	a	a	DT
12327	179	3	little	little	JJ
12327	179	4	stock	stock	NN
12327	179	5	,	,	,
12327	179	6	squeeze	squeeze	NN
12327	179	7	in	in	IN
12327	179	8	the	the	DT
12327	179	9	juice	juice	NN
12327	179	10	of	of	IN
12327	179	11	a	a	DT
12327	179	12	lemon	lemon	NN
12327	179	13	,	,	,
12327	179	14	add	add	VB
12327	179	15	a	a	DT
12327	179	16	little	little	JJ
12327	179	17	mushroom	mushroom	NN
12327	179	18	powder	powder	NN
12327	179	19	,	,	,
12327	179	20	cayenne	cayenne	NN
12327	179	21	pepper	pepper	NN
12327	179	22	and	and	CC
12327	179	23	salt	salt	NN
12327	179	24	;	;	:
12327	179	25	thicken	thicken	NN
12327	179	26	with	with	IN
12327	179	27	flour	flour	NN
12327	179	28	.	.	.
12327	180	1	*	*	NFP
12327	180	2	*	*	NFP
12327	180	3	*	*	NFP
12327	180	4	*	*	NFP
12327	180	5	*	*	NFP
12327	180	6	ANOTHER	ANOTHER	NNP
12327	180	7	EXCELLENT	EXCELLENT	NNP
12327	180	8	RECEIPT	RECEIPT	NNP
12327	180	9	.	.	.
12327	181	1	Chop	chop	VB
12327	181	2	some	some	DT
12327	181	3	mushrooms	mushroom	NNS
12327	181	4	,	,	,
12327	181	5	young	young	JJ
12327	181	6	and	and	CC
12327	181	7	fresh	fresh	JJ
12327	181	8	,	,	,
12327	181	9	salt	salt	VB
12327	181	10	them	-PRON-	PRP
12327	181	11	,	,	,
12327	181	12	and	and	CC
12327	181	13	put	put	VBD
12327	181	14	them	-PRON-	PRP
12327	181	15	into	into	IN
12327	181	16	a	a	DT
12327	181	17	saucepan	saucepan	NN
12327	181	18	with	with	IN
12327	181	19	a	a	DT
12327	181	20	little	little	JJ
12327	181	21	gravy	gravy	NN
12327	181	22	,	,	,
12327	181	23	made	make	VBN
12327	181	24	of	of	IN
12327	181	25	the	the	DT
12327	181	26	trimmings	trimming	NNS
12327	181	27	of	of	IN
12327	181	28	the	the	DT
12327	181	29	fowl	fowl	NN
12327	181	30	,	,	,
12327	181	31	or	or	CC
12327	181	32	of	of	IN
12327	181	33	veal	veal	NN
12327	181	34	,	,	,
12327	181	35	a	a	DT
12327	181	36	blade	blade	NN
12327	181	37	of	of	IN
12327	181	38	mace	mace	NN
12327	181	39	,	,	,
12327	181	40	a	a	DT
12327	181	41	little	little	JJ
12327	181	42	grated	grated	JJ
12327	181	43	lemon	lemon	NN
12327	181	44	peel	peel	NN
12327	181	45	,	,	,
12327	181	46	the	the	DT
12327	181	47	juice	juice	NN
12327	181	48	of	of	IN
12327	181	49	one	one	CD
12327	181	50	lemon	lemon	NN
12327	181	51	;	;	:
12327	181	52	thicken	thicken	NN
12327	181	53	with	with	IN
12327	181	54	flour	flour	NN
12327	181	55	,	,	,
12327	181	56	and	and	CC
12327	181	57	when	when	WRB
12327	181	58	ready	ready	JJ
12327	181	59	to	to	TO
12327	181	60	serve	serve	VB
12327	181	61	,	,	,
12327	181	62	stir	stir	VB
12327	181	63	in	in	IN
12327	181	64	a	a	DT
12327	181	65	table	table	NN
12327	181	66	-	-	HYPH
12327	181	67	spoonful	spoonful	JJ
12327	181	68	of	of	IN
12327	181	69	white	white	JJ
12327	181	70	wine	wine	NN
12327	181	71	.	.	.
12327	182	1	*	*	NFP
12327	182	2	*	*	NFP
12327	182	3	*	*	NFP
12327	182	4	*	*	NFP
12327	182	5	*	*	NFP
12327	182	6	EGG	EGG	NNP
12327	182	7	SAUCE	SAUCE	NNP
12327	182	8	:	:	:
12327	182	9	A	a	DT
12327	182	10	FINE	fine	JJ
12327	182	11	WHITE	WHITE	NNP
12327	182	12	SAUCE	SAUCE	VBN
12327	182	13	FOR	for	IN
12327	182	14	BOILED	BOILED	NNP
12327	182	15	CHICKENS	chicken	NNS
12327	182	16	,	,	,
12327	182	17	TURKEYS	TURKEYS	NNP
12327	182	18	,	,	,
12327	182	19	OR	or	CC
12327	182	20	WHITE	WHITE	NNP
12327	182	21	FRICASSEES	FRICASSEES	NNP
12327	182	22	.	.	.
12327	183	1	Beat	beat	VB
12327	183	2	up	up	RP
12327	183	3	the	the	DT
12327	183	4	yolks	yolk	NNS
12327	183	5	of	of	IN
12327	183	6	four	four	CD
12327	183	7	eggs	egg	NNS
12327	183	8	with	with	IN
12327	183	9	the	the	DT
12327	183	10	juice	juice	NN
12327	183	11	of	of	IN
12327	183	12	a	a	DT
12327	183	13	fine	fine	JJ
12327	183	14	lemon	lemon	NN
12327	183	15	,	,	,
12327	183	16	a	a	DT
12327	183	17	tea	tea	NN
12327	183	18	-	-	HYPH
12327	183	19	spoonful	spoonful	JJ
12327	183	20	of	of	IN
12327	183	21	flour	flour	NN
12327	183	22	,	,	,
12327	183	23	and	and	CC
12327	183	24	a	a	DT
12327	183	25	little	little	JJ
12327	183	26	cold	cold	JJ
12327	183	27	water	water	NN
12327	183	28	,	,	,
12327	183	29	mix	mix	VB
12327	183	30	well	well	RB
12327	183	31	together	together	RB
12327	183	32	,	,	,
12327	183	33	and	and	CC
12327	183	34	set	set	VBD
12327	183	35	it	-PRON-	PRP
12327	183	36	on	on	IN
12327	183	37	the	the	DT
12327	183	38	fire	fire	NN
12327	183	39	to	to	IN
12327	183	40	thicken	thicken	NN
12327	183	41	,	,	,
12327	183	42	stirring	stir	VBG
12327	183	43	it	-PRON-	PRP
12327	183	44	to	to	TO
12327	183	45	prevent	prevent	VB
12327	183	46	curdling	curdling	NN
12327	183	47	.	.	.
12327	184	1	This	this	DT
12327	184	2	sauce	sauce	NN
12327	184	3	will	will	MD
12327	184	4	be	be	VB
12327	184	5	found	find	VBN
12327	184	6	excellent	excellent	JJ
12327	184	7	,	,	,
12327	184	8	if	if	IN
12327	184	9	not	not	RB
12327	184	10	superior	superior	JJ
12327	184	11	,	,	,
12327	184	12	in	in	IN
12327	184	13	many	many	JJ
12327	184	14	cases	case	NNS
12327	184	15	where	where	WRB
12327	184	16	English	English	NNP
12327	184	17	cooks	cook	NNS
12327	184	18	use	use	VBP
12327	184	19	melted	melted	JJ
12327	184	20	butter	butter	NN
12327	184	21	.	.	.
12327	185	1	If	if	IN
12327	185	2	capers	caper	NNS
12327	185	3	are	be	VBP
12327	185	4	substituted	substitute	VBN
12327	185	5	for	for	IN
12327	185	6	the	the	DT
12327	185	7	lemon	lemon	NN
12327	185	8	juice	juice	NN
12327	185	9	,	,	,
12327	185	10	this	this	DT
12327	185	11	sauce	sauce	NN
12327	185	12	will	will	MD
12327	185	13	be	be	VB
12327	185	14	found	find	VBN
12327	185	15	excellent	excellent	JJ
12327	185	16	for	for	IN
12327	185	17	boiled	boil	VBN
12327	185	18	lamb	lamb	NNP
12327	185	19	or	or	CC
12327	185	20	mutton	mutton	NN
12327	185	21	.	.	.
12327	186	1	*	*	NFP
12327	186	2	*	*	NFP
12327	186	3	*	*	NFP
12327	186	4	*	*	NFP
12327	186	5	*	*	NFP
12327	186	6	CELERY	celery	VB
12327	186	7	SAUCE	SAUCE	VBN
12327	186	8	.	.	.
12327	187	1	Cut	cut	NN
12327	187	2	in	in	IN
12327	187	3	small	small	JJ
12327	187	4	pieces	piece	NNS
12327	187	5	from	from	IN
12327	187	6	about	about	RB
12327	187	7	four	four	CD
12327	187	8	to	to	TO
12327	187	9	five	five	CD
12327	187	10	heads	head	NNS
12327	187	11	of	of	IN
12327	187	12	celery	celery	NN
12327	187	13	,	,	,
12327	187	14	which	which	WDT
12327	187	15	if	if	IN
12327	187	16	not	not	RB
12327	187	17	very	very	RB
12327	187	18	young	young	JJ
12327	187	19	must	must	MD
12327	187	20	be	be	VB
12327	187	21	peeled	peel	VBN
12327	187	22	,	,	,
12327	187	23	simmer	simmer	VB
12327	187	24	it	-PRON-	PRP
12327	187	25	till	till	IN
12327	187	26	tender	tender	NN
12327	187	27	in	in	IN
12327	187	28	half	half	PDT
12327	187	29	a	a	DT
12327	187	30	pint	pint	NN
12327	187	31	of	of	IN
12327	187	32	veal	veal	NN
12327	187	33	gravy	gravy	NN
12327	187	34	,	,	,
12327	187	35	if	if	IN
12327	187	36	intended	intend	VBN
12327	187	37	for	for	IN
12327	187	38	white	white	JJ
12327	187	39	sauce	sauce	NN
12327	187	40	,	,	,
12327	187	41	then	then	RB
12327	187	42	add	add	VB
12327	187	43	a	a	DT
12327	187	44	spoonful	spoonful	NN
12327	187	45	of	of	IN
12327	187	46	flour	flour	NN
12327	187	47	,	,	,
12327	187	48	the	the	DT
12327	187	49	yolks	yolk	NNS
12327	187	50	of	of	IN
12327	187	51	three	three	CD
12327	187	52	eggs	egg	NNS
12327	187	53	,	,	,
12327	187	54	white	white	JJ
12327	187	55	pepper	pepper	NN
12327	187	56	,	,	,
12327	187	57	salt	salt	NN
12327	187	58	,	,	,
12327	187	59	and	and	CC
12327	187	60	the	the	DT
12327	187	61	juice	juice	NN
12327	187	62	of	of	IN
12327	187	63	one	one	CD
12327	187	64	lemon	lemon	NN
12327	187	65	,	,	,
12327	187	66	these	these	DT
12327	187	67	should	should	MD
12327	187	68	be	be	VB
12327	187	69	previously	previously	RB
12327	187	70	mixed	mix	VBN
12327	187	71	together	together	RB
12327	187	72	with	with	IN
12327	187	73	a	a	DT
12327	187	74	little	little	JJ
12327	187	75	water	water	NN
12327	187	76	till	till	IN
12327	187	77	perfectly	perfectly	RB
12327	187	78	smooth	smooth	JJ
12327	187	79	and	and	CC
12327	187	80	thin	thin	JJ
12327	187	81	,	,	,
12327	187	82	and	and	CC
12327	187	83	be	be	VB
12327	187	84	stirred	stir	VBN
12327	187	85	in	in	RP
12327	187	86	with	with	IN
12327	187	87	the	the	DT
12327	187	88	sauce	sauce	NN
12327	187	89	;	;	:
12327	187	90	cream	cream	NN
12327	187	91	,	,	,
12327	187	92	instead	instead	RB
12327	187	93	of	of	IN
12327	187	94	eggs	egg	NNS
12327	187	95	,	,	,
12327	187	96	is	be	VBZ
12327	187	97	used	use	VBN
12327	187	98	in	in	IN
12327	187	99	English	English	NNP
12327	187	100	kitchens	kitchen	NNS
12327	187	101	.	.	.
12327	188	1	*	*	NFP
12327	188	2	*	*	NFP
12327	188	3	*	*	NFP
12327	188	4	*	*	NFP
12327	188	5	*	*	NFP
12327	188	6	TOMATO	tomato	NN
12327	188	7	SAUCE	SAUCE	NNP
12327	188	8	.	.	.
12327	189	1	Skin	skin	VB
12327	189	2	a	a	DT
12327	189	3	dozen	dozen	NN
12327	189	4	fine	fine	JJ
12327	189	5	tomatos	tomatos	NN
12327	189	6	,	,	,
12327	189	7	set	set	VBD
12327	189	8	them	-PRON-	PRP
12327	189	9	on	on	IN
12327	189	10	the	the	DT
12327	189	11	fire	fire	NN
12327	189	12	in	in	IN
12327	189	13	a	a	DT
12327	189	14	little	little	JJ
12327	189	15	water	water	NN
12327	189	16	or	or	CC
12327	189	17	gravy	gravy	NN
12327	189	18	,	,	,
12327	189	19	beat	beat	VBD
12327	189	20	them	-PRON-	PRP
12327	189	21	up	up	RP
12327	189	22	with	with	IN
12327	189	23	a	a	DT
12327	189	24	little	little	JJ
12327	189	25	vinegar	vinegar	NN
12327	189	26	,	,	,
12327	189	27	lemon	lemon	NN
12327	189	28	juice	juice	NN
12327	189	29	,	,	,
12327	189	30	cayenne	cayenne	NNP
12327	189	31	pepper	pepper	NN
12327	189	32	,	,	,
12327	189	33	and	and	CC
12327	189	34	salt	salt	NN
12327	189	35	;	;	:
12327	189	36	some	some	DT
12327	189	37	persons	person	NNS
12327	189	38	like	like	IN
12327	189	39	the	the	DT
12327	189	40	yolk	yolk	NN
12327	189	41	of	of	IN
12327	189	42	an	an	DT
12327	189	43	egg	egg	NN
12327	189	44	,	,	,
12327	189	45	well	well	RB
12327	189	46	beaten	beat	VBN
12327	189	47	added	add	VBD
12327	189	48	.	.	.
12327	190	1	Strain	strain	VB
12327	190	2	or	or	CC
12327	190	3	not	not	RB
12327	190	4	,	,	,
12327	190	5	as	as	IN
12327	190	6	may	may	MD
12327	190	7	be	be	VB
12327	190	8	preferred	prefer	VBN
12327	190	9	.	.	.
12327	191	1	*	*	NFP
12327	191	2	*	*	NFP
12327	191	3	*	*	NFP
12327	191	4	*	*	NFP
12327	191	5	*	*	NFP
12327	191	6	GRAVY	gravy	NN
12327	191	7	FOR	for	IN
12327	191	8	A	a	DT
12327	191	9	FOWL	FOWL	NNS
12327	191	10	,	,	,
12327	191	11	WHEN	when	WRB
12327	191	12	THERE	there	EX
12327	191	13	IS	be	VBZ
12327	191	14	NO	no	DT
12327	191	15	STOCK	stock	NN
12327	191	16	TO	to	IN
12327	191	17	MAKE	MAKE	NNP
12327	191	18	IT	it	PRP
12327	191	19	WITH	with	IN
12327	191	20	.	.	.
12327	192	1	Take	take	VB
12327	192	2	the	the	DT
12327	192	3	feet	foot	NNS
12327	192	4	,	,	,
12327	192	5	wash	wash	VB
12327	192	6	them	-PRON-	PRP
12327	192	7	,	,	,
12327	192	8	cut	cut	VB
12327	192	9	them	-PRON-	PRP
12327	192	10	small	small	JJ
12327	192	11	,	,	,
12327	192	12	also	also	RB
12327	192	13	the	the	DT
12327	192	14	neck	neck	NN
12327	192	15	and	and	CC
12327	192	16	gizzard	gizzard	NN
12327	192	17	;	;	:
12327	192	18	season	season	VB
12327	192	19	them	-PRON-	PRP
12327	192	20	with	with	IN
12327	192	21	pepper	pepper	NN
12327	192	22	and	and	CC
12327	192	23	salt	salt	NN
12327	192	24	,	,	,
12327	192	25	onion	onion	NN
12327	192	26	,	,	,
12327	192	27	and	and	CC
12327	192	28	parsley	parsley	NN
12327	192	29	,	,	,
12327	192	30	let	let	VB
12327	192	31	them	-PRON-	PRP
12327	192	32	simmer	simmer	VB
12327	192	33	gently	gently	RB
12327	192	34	for	for	IN
12327	192	35	some	some	DT
12327	192	36	time	time	NN
12327	192	37	,	,	,
12327	192	38	in	in	IN
12327	192	39	about	about	RB
12327	192	40	a	a	DT
12327	192	41	breakfast	breakfast	NN
12327	192	42	-	-	HYPH
12327	192	43	cup	cup	NN
12327	192	44	of	of	IN
12327	192	45	water	water	NN
12327	192	46	,	,	,
12327	192	47	then	then	RB
12327	192	48	strain	strain	VB
12327	192	49	,	,	,
12327	192	50	thicken	thicken	VBG
12327	192	51	with	with	IN
12327	192	52	flour	flour	NN
12327	192	53	,	,	,
12327	192	54	and	and	CC
12327	192	55	add	add	VB
12327	192	56	a	a	DT
12327	192	57	little	little	JJ
12327	192	58	browning	browning	NN
12327	192	59	,	,	,
12327	192	60	and	and	CC
12327	192	61	if	if	IN
12327	192	62	liked	like	VBN
12327	192	63	,	,	,
12327	192	64	a	a	DT
12327	192	65	small	small	JJ
12327	192	66	quantity	quantity	NN
12327	192	67	of	of	IN
12327	192	68	any	any	DT
12327	192	69	store	store	NN
12327	192	70	sauce	sauce	NN
12327	192	71	at	at	IN
12327	192	72	hand	hand	NN
12327	192	73	,	,	,
12327	192	74	and	and	CC
12327	192	75	it	-PRON-	PRP
12327	192	76	will	will	MD
12327	192	77	prove	prove	VB
12327	192	78	an	an	DT
12327	192	79	excellent	excellent	JJ
12327	192	80	sauce	sauce	NN
12327	192	81	.	.	.
12327	193	1	*	*	NFP
12327	193	2	*	*	NFP
12327	193	3	*	*	NFP
12327	193	4	*	*	NFP
12327	193	5	*	*	NFP
12327	193	6	SAVOURY	savoury	NN
12327	193	7	JELLY	JELLY	NNP
12327	193	8	,	,	,
12327	193	9	FOR	for	IN
12327	193	10	COLD	COLD	NNP
12327	193	11	PIES	pie	NNS
12327	193	12	,	,	,
12327	193	13	OR	or	CC
12327	193	14	TO	to	IN
12327	193	15	GARNISH	GARNISH	NNP
12327	193	16	COLD	cold	NN
12327	193	17	POULTRY	POULTRY	NNP
12327	193	18	.	.	.
12327	194	1	Have	have	VB
12327	194	2	a	a	DT
12327	194	3	bare	bare	JJ
12327	194	4	knuckle	knuckle	NN
12327	194	5	of	of	IN
12327	194	6	veal	veal	NN
12327	194	7	,	,	,
12327	194	8	and	and	CC
12327	194	9	a	a	DT
12327	194	10	calf	calf	NN
12327	194	11	's	's	POS
12327	194	12	foot	foot	NN
12327	194	13	or	or	CC
12327	194	14	cow	cow	NN
12327	194	15	heel	heel	NN
12327	194	16	;	;	:
12327	194	17	put	put	VB
12327	194	18	it	-PRON-	PRP
12327	194	19	into	into	IN
12327	194	20	a	a	DT
12327	194	21	stew	stew	NN
12327	194	22	-	-	HYPH
12327	194	23	pan	pan	NN
12327	194	24	with	with	IN
12327	194	25	a	a	DT
12327	194	26	thick	thick	JJ
12327	194	27	slice	slice	NN
12327	194	28	of	of	IN
12327	194	29	smoked	smoke	VBN
12327	194	30	beef	beef	NN
12327	194	31	,	,	,
12327	194	32	a	a	DT
12327	194	33	few	few	JJ
12327	194	34	herbs	herb	NNS
12327	194	35	,	,	,
12327	194	36	a	a	DT
12327	194	37	blade	blade	NN
12327	194	38	of	of	IN
12327	194	39	mace	mace	NN
12327	194	40	,	,	,
12327	194	41	two	two	CD
12327	194	42	or	or	CC
12327	194	43	three	three	CD
12327	194	44	onions	onion	NNS
12327	194	45	,	,	,
12327	194	46	a	a	DT
12327	194	47	little	little	JJ
12327	194	48	lemon	lemon	NN
12327	194	49	peel	peel	NN
12327	194	50	,	,	,
12327	194	51	pepper	pepper	NN
12327	194	52	and	and	CC
12327	194	53	salt	salt	NN
12327	194	54	,	,	,
12327	194	55	and	and	CC
12327	194	56	three	three	CD
12327	194	57	or	or	CC
12327	194	58	four	four	CD
12327	194	59	pints	pint	NNS
12327	194	60	of	of	IN
12327	194	61	water	water	NN
12327	194	62	(	(	-LRB-
12327	194	63	the	the	DT
12327	194	64	French	French	NNPS
12327	194	65	add	add	VBP
12327	194	66	a	a	DT
12327	194	67	little	little	JJ
12327	194	68	tarragon	tarragon	NNP
12327	194	69	vinegar	vinegar	NN
12327	194	70	)	)	-RRB-
12327	194	71	.	.	.
12327	195	1	When	when	WRB
12327	195	2	it	-PRON-	PRP
12327	195	3	boils	boil	VBZ
12327	195	4	skim	skim	NNP
12327	195	5	it	-PRON-	PRP
12327	195	6	,	,	,
12327	195	7	and	and	CC
12327	195	8	when	when	WRB
12327	195	9	cold	cold	JJ
12327	195	10	,	,	,
12327	195	11	if	if	IN
12327	195	12	not	not	RB
12327	195	13	clear	clear	JJ
12327	195	14	,	,	,
12327	195	15	boil	boil	VB
12327	195	16	it	-PRON-	PRP
12327	195	17	a	a	DT
12327	195	18	few	few	JJ
12327	195	19	minutes	minute	NNS
12327	195	20	with	with	IN
12327	195	21	the	the	DT
12327	195	22	white	white	NNP
12327	195	23	and	and	CC
12327	195	24	shell	shell	NNP
12327	195	25	of	of	IN
12327	195	26	an	an	DT
12327	195	27	egg	egg	NN
12327	195	28	,	,	,
12327	195	29	and	and	CC
12327	195	30	pass	pass	VB
12327	195	31	it	-PRON-	PRP
12327	195	32	through	through	IN
12327	195	33	a	a	DT
12327	195	34	jelly	jelly	JJ
12327	195	35	bag	bag	NN
12327	195	36	,	,	,
12327	195	37	this	this	DT
12327	195	38	jelly	jelly	NN
12327	195	39	with	with	IN
12327	195	40	the	the	DT
12327	195	41	juice	juice	NN
12327	195	42	of	of	IN
12327	195	43	two	two	CD
12327	195	44	or	or	CC
12327	195	45	three	three	CD
12327	195	46	lemons	lemon	NNS
12327	195	47	,	,	,
12327	195	48	and	and	CC
12327	195	49	poured	pour	VBD
12327	195	50	into	into	IN
12327	195	51	a	a	DT
12327	195	52	mould	mould	NN
12327	195	53	,	,	,
12327	195	54	in	in	IN
12327	195	55	which	which	WDT
12327	195	56	are	be	VBP
12327	195	57	put	put	VBN
12327	195	58	the	the	DT
12327	195	59	yolks	yolk	NNS
12327	195	60	of	of	IN
12327	195	61	eggs	egg	NNS
12327	195	62	boiled	boil	VBD
12327	195	63	hard	hard	RB
12327	195	64	,	,	,
12327	195	65	forms	form	VBZ
12327	195	66	a	a	DT
12327	195	67	pretty	pretty	RB
12327	195	68	supper	supper	NN
12327	195	69	dish	dish	NN
12327	195	70	.	.	.
12327	196	1	*	*	NFP
12327	196	2	*	*	NFP
12327	196	3	*	*	NFP
12327	196	4	*	*	NFP
12327	196	5	*	*	NFP
12327	196	6	A	a	DT
12327	196	7	FINE	fine	JJ
12327	196	8	SAUCE	SAUCE	VBN
12327	196	9	FOR	for	IN
12327	196	10	STEAKS	STEAKS	NNP
12327	196	11	.	.	.
12327	197	1	Throw	throw	VB
12327	197	2	into	into	IN
12327	197	3	a	a	DT
12327	197	4	saucepan	saucepan	NN
12327	197	5	a	a	DT
12327	197	6	piece	piece	NN
12327	197	7	of	of	IN
12327	197	8	fat	fat	NN
12327	197	9	the	the	DT
12327	197	10	size	size	NN
12327	197	11	of	of	IN
12327	197	12	an	an	DT
12327	197	13	egg	egg	NN
12327	197	14	,	,	,
12327	197	15	with	with	IN
12327	197	16	two	two	CD
12327	197	17	or	or	CC
12327	197	18	three	three	CD
12327	197	19	onions	onion	NNS
12327	197	20	sliced	slice	VBN
12327	197	21	,	,	,
12327	197	22	let	let	VB
12327	197	23	them	-PRON-	PRP
12327	197	24	brown	brown	VB
12327	197	25	;	;	:
12327	197	26	add	add	VB
12327	197	27	a	a	DT
12327	197	28	little	little	JJ
12327	197	29	gravy	gravy	NN
12327	197	30	,	,	,
12327	197	31	flour	flour	NN
12327	197	32	,	,	,
12327	197	33	a	a	DT
12327	197	34	little	little	JJ
12327	197	35	vinegar	vinegar	NN
12327	197	36	,	,	,
12327	197	37	a	a	DT
12327	197	38	spoonful	spoonful	NN
12327	197	39	of	of	IN
12327	197	40	mustard	mustard	NN
12327	197	41	,	,	,
12327	197	42	and	and	CC
12327	197	43	a	a	DT
12327	197	44	little	little	JJ
12327	197	45	cayenne	cayenne	NN
12327	197	46	pepper	pepper	NN
12327	197	47	,	,	,
12327	197	48	boil	boil	VB
12327	197	49	it	-PRON-	PRP
12327	197	50	and	and	CC
12327	197	51	serve	serve	VB
12327	197	52	with	with	IN
12327	197	53	the	the	DT
12327	197	54	steaks	steak	NNS
12327	197	55	.	.	.
12327	198	1	*	*	NFP
12327	198	2	*	*	NFP
12327	198	3	*	*	NFP
12327	198	4	*	*	NFP
12327	198	5	*	*	NFP
12327	198	6	A	a	DT
12327	198	7	FISH	fish	NN
12327	198	8	SAUCE	SAUCE	VBN
12327	198	9	WITHOUT	without	IN
12327	198	10	BUTTER	butter	NN
12327	198	11	.	.	.
12327	199	1	Put	put	VB
12327	199	2	on	on	RP
12327	199	3	,	,	,
12327	199	4	in	in	IN
12327	199	5	a	a	DT
12327	199	6	small	small	JJ
12327	199	7	saucepan	saucepan	NN
12327	199	8	,	,	,
12327	199	9	a	a	DT
12327	199	10	cup	cup	NN
12327	199	11	of	of	IN
12327	199	12	water	water	NN
12327	199	13	,	,	,
12327	199	14	well	well	RB
12327	199	15	flavored	flavor	VBN
12327	199	16	with	with	IN
12327	199	17	vinegar	vinegar	NN
12327	199	18	,	,	,
12327	199	19	an	an	DT
12327	199	20	onion	onion	NN
12327	199	21	chopped	chop	VBD
12327	199	22	fine	fine	JJ
12327	199	23	,	,	,
12327	199	24	a	a	DT
12327	199	25	little	little	JJ
12327	199	26	rasped	rasped	JJ
12327	199	27	horse	horse	NN
12327	199	28	-	-	HYPH
12327	199	29	radish	radish	NN
12327	199	30	,	,	,
12327	199	31	pepper	pepper	NN
12327	199	32	,	,	,
12327	199	33	and	and	CC
12327	199	34	two	two	CD
12327	199	35	or	or	CC
12327	199	36	three	three	CD
12327	199	37	cloves	clove	NNS
12327	199	38	,	,	,
12327	199	39	and	and	CC
12327	199	40	a	a	DT
12327	199	41	couple	couple	NN
12327	199	42	of	of	IN
12327	199	43	anchovies	anchovy	NNS
12327	199	44	cut	cut	VBD
12327	199	45	small	small	JJ
12327	199	46	,	,	,
12327	199	47	when	when	WRB
12327	199	48	it	-PRON-	PRP
12327	199	49	has	have	VBZ
12327	199	50	boiled	boil	VBN
12327	199	51	,	,	,
12327	199	52	stir	stir	VB
12327	199	53	carefully	carefully	RB
12327	199	54	in	in	IN
12327	199	55	the	the	DT
12327	199	56	beaten	beat	VBN
12327	199	57	yolks	yolk	NNS
12327	199	58	of	of	IN
12327	199	59	two	two	CD
12327	199	60	eggs	egg	NNS
12327	199	61	,	,	,
12327	199	62	and	and	CC
12327	199	63	let	let	VB
12327	199	64	it	-PRON-	PRP
12327	199	65	thicken	thicken	VB
12327	199	66	,	,	,
12327	199	67	until	until	IN
12327	199	68	of	of	IN
12327	199	69	the	the	DT
12327	199	70	consistency	consistency	NN
12327	199	71	of	of	IN
12327	199	72	melted	melted	JJ
12327	199	73	butter	butter	NN
12327	199	74	.	.	.
12327	200	1	*	*	NFP
12327	200	2	*	*	NFP
12327	200	3	*	*	NFP
12327	200	4	*	*	NFP
12327	200	5	*	*	NFP
12327	200	6	A	a	DT
12327	200	7	FINE	fine	JJ
12327	200	8	FISH	FISH	NNS
12327	200	9	SAUCE	SAUCE	VBN
12327	200	10	.	.	.
12327	201	1	One	one	CD
12327	201	2	teacup	teacup	NN
12327	201	3	full	full	JJ
12327	201	4	of	of	IN
12327	201	5	walnut	walnut	NNP
12327	201	6	pickle	pickle	NN
12327	201	7	,	,	,
12327	201	8	the	the	DT
12327	201	9	same	same	JJ
12327	201	10	of	of	IN
12327	201	11	mushroom	mushroom	NN
12327	201	12	ditto	ditto	NN
12327	201	13	,	,	,
12327	201	14	three	three	CD
12327	201	15	anchovies	anchovy	NNS
12327	201	16	pounded	pound	VBD
12327	201	17	,	,	,
12327	201	18	one	one	CD
12327	201	19	clove	clove	NN
12327	201	20	of	of	IN
12327	201	21	garlic	garlic	NN
12327	201	22	pounded	pound	VBD
12327	201	23	,	,	,
12327	201	24	half	half	PDT
12327	201	25	a	a	DT
12327	201	26	tea	tea	NN
12327	201	27	-	-	HYPH
12327	201	28	spoonful	spoonful	JJ
12327	201	29	of	of	IN
12327	201	30	cayenne	cayenne	NN
12327	201	31	pepper	pepper	NN
12327	201	32	,	,	,
12327	201	33	all	all	DT
12327	201	34	mixed	mixed	JJ
12327	201	35	well	well	RB
12327	201	36	together	together	RB
12327	201	37	,	,	,
12327	201	38	and	and	CC
12327	201	39	bottled	bottle	VBN
12327	201	40	for	for	IN
12327	201	41	use	use	NN
12327	201	42	.	.	.
12327	202	1	*	*	NFP
12327	202	2	*	*	NFP
12327	202	3	*	*	NFP
12327	202	4	*	*	NFP
12327	202	5	*	*	NFP
12327	202	6	A	a	DT
12327	202	7	NICE	NICE	NNP
12327	202	8	SAUCE	sauce	NN
12327	202	9	TO	to	IN
12327	202	10	THROW	THROW	NNP
12327	202	11	OVER	over	RP
12327	202	12	BROILED	broiled	NN
12327	202	13	MEATS	MEATS	NNP
12327	202	14	.	.	.
12327	203	1	Beat	beat	VB
12327	203	2	up	up	RP
12327	203	3	a	a	DT
12327	203	4	little	little	JJ
12327	203	5	salad	salad	NN
12327	203	6	-	-	HYPH
12327	203	7	oil	oil	NN
12327	203	8	with	with	IN
12327	203	9	a	a	DT
12327	203	10	table	table	NN
12327	203	11	-	-	HYPH
12327	203	12	spoonful	spoonful	JJ
12327	203	13	of	of	IN
12327	203	14	vinegar	vinegar	NN
12327	203	15	,	,	,
12327	203	16	mustard	mustard	NN
12327	203	17	,	,	,
12327	203	18	pepper	pepper	NN
12327	203	19	and	and	CC
12327	203	20	salt	salt	NN
12327	203	21	,	,	,
12327	203	22	and	and	CC
12327	203	23	then	then	RB
12327	203	24	stir	stir	VB
12327	203	25	in	in	IN
12327	203	26	the	the	DT
12327	203	27	yolk	yolk	NN
12327	203	28	of	of	IN
12327	203	29	an	an	DT
12327	203	30	egg	egg	NN
12327	203	31	;	;	:
12327	203	32	this	this	DT
12327	203	33	sauce	sauce	NN
12327	203	34	should	should	MD
12327	203	35	be	be	VB
12327	203	36	highly	highly	RB
12327	203	37	seasoned	season	VBN
12327	203	38	.	.	.
12327	204	1	A	a	DT
12327	204	2	sauce	sauce	NN
12327	204	3	of	of	IN
12327	204	4	this	this	DT
12327	204	5	description	description	NN
12327	204	6	is	be	VBZ
12327	204	7	sometimes	sometimes	RB
12327	204	8	used	use	VBN
12327	204	9	to	to	TO
12327	204	10	baste	baste	NNP
12327	204	11	mutton	mutton	NN
12327	204	12	while	while	IN
12327	204	13	roasting	roast	VBG
12327	204	14	,	,	,
12327	204	15	the	the	DT
12327	204	16	meat	meat	NN
12327	204	17	should	should	MD
12327	204	18	be	be	VB
12327	204	19	scored	score	VBN
12327	204	20	in	in	IN
12327	204	21	different	different	JJ
12327	204	22	places	place	NNS
12327	204	23	to	to	TO
12327	204	24	allow	allow	VB
12327	204	25	the	the	DT
12327	204	26	sauce	sauce	NN
12327	204	27	to	to	TO
12327	204	28	penetrate	penetrate	VB
12327	204	29	.	.	.
12327	205	1	*	*	NFP
12327	205	2	*	*	NFP
12327	205	3	*	*	NFP
12327	205	4	*	*	NFP
12327	205	5	*	*	NFP
12327	205	6	SAUCE	SAUCE	VBN
12327	205	7	FOR	for	IN
12327	205	8	DUCKS	duck	NNS
12327	205	9	.	.	.
12327	206	1	A	a	DT
12327	206	2	little	little	JJ
12327	206	3	good	good	JJ
12327	206	4	gravy	gravy	NN
12327	206	5	,	,	,
12327	206	6	with	with	IN
12327	206	7	a	a	DT
12327	206	8	glass	glass	NN
12327	206	9	of	of	IN
12327	206	10	port	port	NN
12327	206	11	wine	wine	NN
12327	206	12	,	,	,
12327	206	13	the	the	DT
12327	206	14	juice	juice	NN
12327	206	15	of	of	IN
12327	206	16	a	a	DT
12327	206	17	lemon	lemon	NN
12327	206	18	,	,	,
12327	206	19	highly	highly	RB
12327	206	20	seasoned	season	VBN
12327	206	21	with	with	IN
12327	206	22	cayenne	cayenne	NN
12327	206	23	pepper	pepper	NN
12327	206	24	.	.	.
12327	207	1	*	*	NFP
12327	207	2	*	*	NFP
12327	207	3	*	*	NFP
12327	207	4	*	*	NFP
12327	207	5	*	*	NFP
12327	207	6	BREAD	BREAD	NNP
12327	207	7	SAUCE	SAUCE	NNP
12327	207	8	.	.	.
12327	208	1	Take	take	VB
12327	208	2	a	a	DT
12327	208	3	large	large	JJ
12327	208	4	onion	onion	NN
12327	208	5	and	and	CC
12327	208	6	boil	boil	VB
12327	208	7	it	-PRON-	PRP
12327	208	8	,	,	,
12327	208	9	with	with	IN
12327	208	10	a	a	DT
12327	208	11	little	little	JJ
12327	208	12	pepper	pepper	NN
12327	208	13	till	till	IN
12327	208	14	quite	quite	RB
12327	208	15	soft	soft	JJ
12327	208	16	,	,	,
12327	208	17	in	in	IN
12327	208	18	milk	milk	NN
12327	208	19	,	,	,
12327	208	20	then	then	RB
12327	208	21	take	take	VB
12327	208	22	it	-PRON-	PRP
12327	208	23	out	out	RP
12327	208	24	,	,	,
12327	208	25	and	and	CC
12327	208	26	pour	pour	VB
12327	208	27	the	the	DT
12327	208	28	milk	milk	NN
12327	208	29	over	over	IN
12327	208	30	grated	grate	VBN
12327	208	31	stale	stale	JJ
12327	208	32	bread	bread	NN
12327	208	33	,	,	,
12327	208	34	then	then	RB
12327	208	35	boil	boil	VB
12327	208	36	it	-PRON-	PRP
12327	208	37	up	up	RP
12327	208	38	with	with	IN
12327	208	39	a	a	DT
12327	208	40	piece	piece	NN
12327	208	41	of	of	IN
12327	208	42	butter	butter	NN
12327	208	43	,	,	,
12327	208	44	and	and	CC
12327	208	45	dredge	dredge	VB
12327	208	46	it	-PRON-	PRP
12327	208	47	with	with	IN
12327	208	48	flour	flour	NN
12327	208	49	;	;	:
12327	208	50	it	-PRON-	PRP
12327	208	51	should	should	MD
12327	208	52	be	be	VB
12327	208	53	well	well	RB
12327	208	54	beaten	beat	VBN
12327	208	55	up	up	RP
12327	208	56	with	with	IN
12327	208	57	a	a	DT
12327	208	58	silver	silver	JJ
12327	208	59	fork	fork	NN
12327	208	60	.	.	.
12327	209	1	The	the	DT
12327	209	2	above	above	RB
12327	209	3	can	can	MD
12327	209	4	be	be	VB
12327	209	5	made	make	VBN
12327	209	6	without	without	IN
12327	209	7	butter	butter	NN
12327	209	8	or	or	CC
12327	209	9	milk	milk	NN
12327	209	10	:	:	:
12327	209	11	take	take	VB
12327	209	12	a	a	DT
12327	209	13	large	large	JJ
12327	209	14	onion	onion	NN
12327	209	15	,	,	,
12327	209	16	slice	slice	VB
12327	209	17	it	-PRON-	PRP
12327	209	18	thin	thin	JJ
12327	209	19	,	,	,
12327	209	20	put	put	VBD
12327	209	21	it	-PRON-	PRP
12327	209	22	into	into	IN
12327	209	23	a	a	DT
12327	209	24	little	little	JJ
12327	209	25	veal	veal	NN
12327	209	26	gravy	gravy	NN
12327	209	27	,	,	,
12327	209	28	add	add	VB
12327	209	29	grated	grate	VBN
12327	209	30	bread	bread	NN
12327	209	31	,	,	,
12327	209	32	pepper	pepper	NN
12327	209	33	,	,	,
12327	209	34	&	&	CC
12327	209	35	c.	c.	NNP
12327	209	36	,	,	,
12327	209	37	and	and	CC
12327	209	38	the	the	DT
12327	209	39	yolk	yolk	NNP
12327	209	40	and	and	CC
12327	209	41	white	white	JJ
12327	209	42	of	of	IN
12327	209	43	an	an	DT
12327	209	44	egg	egg	NN
12327	209	45	well	well	UH
12327	209	46	beaten	beat	VBN
12327	209	47	.	.	.
12327	210	1	*	*	NFP
12327	210	2	*	*	NFP
12327	210	3	*	*	NFP
12327	210	4	*	*	NFP
12327	210	5	*	*	NFP
12327	210	6	APPLE	APPLE	NNP
12327	210	7	SAUCE	SAUCE	VBN
12327	210	8	FOR	for	IN
12327	210	9	GOOSE	GOOSE	NNP
12327	210	10	.	.	.
12327	211	1	Slice	slice	VB
12327	211	2	some	some	DT
12327	211	3	apples	apple	NNS
12327	211	4	,	,	,
12327	211	5	put	put	VBD
12327	211	6	them	-PRON-	PRP
12327	211	7	in	in	IN
12327	211	8	a	a	DT
12327	211	9	little	little	JJ
12327	211	10	water	water	NN
12327	211	11	to	to	TO
12327	211	12	simmer	simmer	VB
12327	211	13	till	till	IN
12327	211	14	soft	soft	JJ
12327	211	15	,	,	,
12327	211	16	beat	beat	VBD
12327	211	17	them	-PRON-	PRP
12327	211	18	to	to	IN
12327	211	19	a	a	DT
12327	211	20	pulp	pulp	NN
12327	211	21	;	;	:
12327	211	22	some	some	DT
12327	211	23	consider	consider	VBP
12327	211	24	a	a	DT
12327	211	25	little	little	RB
12327	211	26	powdered	powdered	JJ
12327	211	27	sugar	sugar	NN
12327	211	28	an	an	DT
12327	211	29	improvement	improvement	NN
12327	211	30	,	,	,
12327	211	31	but	but	CC
12327	211	32	as	as	IN
12327	211	33	the	the	DT
12327	211	34	acid	acid	NN
12327	211	35	of	of	IN
12327	211	36	the	the	DT
12327	211	37	apples	apple	NNS
12327	211	38	is	be	VBZ
12327	211	39	reckoned	reckon	VBN
12327	211	40	a	a	DT
12327	211	41	corrective	corrective	NN
12327	211	42	to	to	IN
12327	211	43	the	the	DT
12327	211	44	richness	richness	NN
12327	211	45	of	of	IN
12327	211	46	the	the	DT
12327	211	47	goose	goose	NN
12327	211	48	,	,	,
12327	211	49	it	-PRON-	PRP
12327	211	50	is	be	VBZ
12327	211	51	usually	usually	RB
12327	211	52	preferred	prefer	VBN
12327	211	53	without	without	IN
12327	211	54	.	.	.
12327	212	1	*	*	NFP
12327	212	2	*	*	NFP
12327	212	3	*	*	NFP
12327	212	4	*	*	NFP
12327	212	5	*	*	NFP
12327	212	6	MINT	MINT	NNP
12327	212	7	SAUCE	SAUCE	NNP
12327	212	8	.	.	.
12327	213	1	Mix	mix	JJ
12327	213	2	vinegar	vinegar	NN
12327	213	3	with	with	IN
12327	213	4	brown	brown	JJ
12327	213	5	sugar	sugar	NN
12327	213	6	,	,	,
12327	213	7	let	let	VB
12327	213	8	it	-PRON-	PRP
12327	213	9	stand	stand	VB
12327	213	10	about	about	IN
12327	213	11	an	an	DT
12327	213	12	hour	hour	NN
12327	213	13	,	,	,
12327	213	14	then	then	RB
12327	213	15	add	add	VB
12327	213	16	chopped	chop	VBN
12327	213	17	mint	mint	NN
12327	213	18	,	,	,
12327	213	19	and	and	CC
12327	213	20	stir	stir	VB
12327	213	21	together	together	RB
12327	213	22	.	.	.
12327	214	1	*	*	NFP
12327	214	2	*	*	NFP
12327	214	3	*	*	NFP
12327	214	4	*	*	NFP
12327	214	5	*	*	NFP
12327	214	6	ONION	onion	NN
12327	214	7	SAUCE	SAUCE	VBN
12327	214	8	.	.	.
12327	215	1	Slice	slice	NN
12327	215	2	finely	finely	RB
12327	215	3	,	,	,
12327	215	4	and	and	CC
12327	215	5	brown	brown	JJ
12327	215	6	in	in	IN
12327	215	7	a	a	DT
12327	215	8	little	little	JJ
12327	215	9	oil	oil	NN
12327	215	10	,	,	,
12327	215	11	two	two	CD
12327	215	12	or	or	CC
12327	215	13	three	three	CD
12327	215	14	onions	onion	NNS
12327	215	15	;	;	:
12327	215	16	put	put	VB
12327	215	17	them	-PRON-	PRP
12327	215	18	in	in	IN
12327	215	19	a	a	DT
12327	215	20	little	little	JJ
12327	215	21	beef	beef	NN
12327	215	22	gravy	gravy	NN
12327	215	23	,	,	,
12327	215	24	and	and	CC
12327	215	25	add	add	VB
12327	215	26	cayenne	cayenne	NN
12327	215	27	pepper	pepper	NN
12327	215	28	,	,	,
12327	215	29	salt	salt	NN
12327	215	30	,	,	,
12327	215	31	and	and	CC
12327	215	32	the	the	DT
12327	215	33	juice	juice	NN
12327	215	34	of	of	IN
12327	215	35	a	a	DT
12327	215	36	lemon	lemon	NN
12327	215	37	.	.	.
12327	216	1	This	this	DT
12327	216	2	is	be	VBZ
12327	216	3	a	a	DT
12327	216	4	nice	nice	JJ
12327	216	5	sauce	sauce	NN
12327	216	6	for	for	IN
12327	216	7	steaks	steak	NNS
12327	216	8	.	.	.
12327	217	1	*	*	NFP
12327	217	2	*	*	NFP
12327	217	3	*	*	NFP
12327	217	4	*	*	NFP
12327	217	5	*	*	NFP
12327	217	6	OILED	oiled	NN
12327	217	7	BUTTER	BUTTER	NNP
12327	217	8	.	.	.
12327	218	1	Put	put	VB
12327	218	2	some	some	DT
12327	218	3	good	good	JJ
12327	218	4	butter	butter	NN
12327	218	5	into	into	IN
12327	218	6	a	a	DT
12327	218	7	cup	cup	NN
12327	218	8	or	or	CC
12327	218	9	jar	jar	NN
12327	218	10	,	,	,
12327	218	11	and	and	CC
12327	218	12	place	place	VB
12327	218	13	it	-PRON-	PRP
12327	218	14	before	before	IN
12327	218	15	the	the	DT
12327	218	16	fire	fire	NN
12327	218	17	till	till	IN
12327	218	18	it	-PRON-	PRP
12327	218	19	becomes	become	VBZ
12327	218	20	an	an	DT
12327	218	21	oil	oil	NN
12327	218	22	,	,	,
12327	218	23	then	then	RB
12327	218	24	pour	pour	VB
12327	218	25	it	-PRON-	PRP
12327	218	26	off	off	RP
12327	218	27	,	,	,
12327	218	28	so	so	IN
12327	218	29	that	that	IN
12327	218	30	all	all	DT
12327	218	31	sediment	sediment	NN
12327	218	32	may	may	MD
12327	218	33	be	be	VB
12327	218	34	avoided	avoid	VBN
12327	218	35	.	.	.
12327	219	1	*	*	NFP
12327	219	2	*	*	NFP
12327	219	3	*	*	NFP
12327	219	4	*	*	NFP
12327	219	5	*	*	NFP
12327	219	6	TO	to	IN
12327	219	7	DRAW	DRAW	NNP
12327	219	8	GOOD	good	JJ
12327	219	9	GRAVY	gravy	NN
12327	219	10	.	.	.
12327	220	1	*	*	NFP
12327	220	2	*	*	NFP
12327	220	3	*	*	NFP
12327	220	4	*	*	NFP
12327	220	5	*	*	NFP
12327	220	6	Cut	cut	VB
12327	220	7	some	some	DT
12327	220	8	gravy	gravy	NN
12327	220	9	beef	beef	NN
12327	220	10	into	into	IN
12327	220	11	small	small	JJ
12327	220	12	pieces	piece	NNS
12327	220	13	,	,	,
12327	220	14	put	put	VBD
12327	220	15	them	-PRON-	PRP
12327	220	16	in	in	IN
12327	220	17	a	a	DT
12327	220	18	jar	jar	NN
12327	220	19	,	,	,
12327	220	20	and	and	CC
12327	220	21	set	set	VBD
12327	220	22	it	-PRON-	PRP
12327	220	23	in	in	IN
12327	220	24	a	a	DT
12327	220	25	saucepan	saucepan	NN
12327	220	26	of	of	IN
12327	220	27	cold	cold	JJ
12327	220	28	water	water	NN
12327	220	29	to	to	TO
12327	220	30	boil	boil	VB
12327	220	31	gently	gently	RB
12327	220	32	for	for	IN
12327	220	33	seven	seven	CD
12327	220	34	or	or	CC
12327	220	35	eight	eight	CD
12327	220	36	hours	hour	NNS
12327	220	37	,	,	,
12327	220	38	adding	add	VBG
12327	220	39	,	,	,
12327	220	40	from	from	IN
12327	220	41	time	time	NN
12327	220	42	to	to	IN
12327	220	43	time	time	NN
12327	220	44	,	,	,
12327	220	45	more	more	JJR
12327	220	46	water	water	NN
12327	220	47	as	as	IN
12327	220	48	the	the	DT
12327	220	49	original	original	JJ
12327	220	50	quantity	quantity	NN
12327	220	51	boils	boil	VBZ
12327	220	52	away	away	RB
12327	220	53	.	.	.
12327	221	1	The	the	DT
12327	221	2	gravy	gravy	NN
12327	221	3	thus	thus	RB
12327	221	4	made	make	VBN
12327	221	5	will	will	MD
12327	221	6	be	be	VB
12327	221	7	the	the	DT
12327	221	8	essence	essence	NN
12327	221	9	of	of	IN
12327	221	10	the	the	DT
12327	221	11	meat	meat	NN
12327	221	12	,	,	,
12327	221	13	and	and	CC
12327	221	14	in	in	IN
12327	221	15	cases	case	NNS
12327	221	16	where	where	WRB
12327	221	17	nutriment	nutriment	NN
12327	221	18	is	be	VBZ
12327	221	19	required	require	VBN
12327	221	20	in	in	IN
12327	221	21	the	the	DT
12327	221	22	smallest	small	JJS
12327	221	23	compass	compass	NN
12327	221	24	,	,	,
12327	221	25	will	will	MD
12327	221	26	be	be	VB
12327	221	27	of	of	IN
12327	221	28	great	great	JJ
12327	221	29	service	service	NN
12327	221	30	.	.	.
12327	222	1	Soups	soup	NNS
12327	222	2	are	be	VBP
12327	222	3	stronger	strong	JJR
12327	222	4	when	when	WRB
12327	222	5	the	the	DT
12327	222	6	meat	meat	NN
12327	222	7	is	be	VBZ
12327	222	8	cut	cut	VBN
12327	222	9	,	,	,
12327	222	10	and	and	CC
12327	222	11	gravy	gravy	NN
12327	222	12	drawn	draw	VBN
12327	222	13	before	before	IN
12327	222	14	water	water	NN
12327	222	15	is	be	VBZ
12327	222	16	added	add	VBN
12327	222	17	.	.	.
12327	223	1	*	*	NFP
12327	223	2	*	*	NFP
12327	223	3	*	*	NFP
12327	223	4	*	*	NFP
12327	223	5	*	*	NFP
12327	223	6	TRUFFLE	truffle	NN
12327	223	7	SAUCE	SAUCE	NNP
12327	223	8	.	.	.
12327	224	1	Peel	peel	NN
12327	224	2	and	and	CC
12327	224	3	slice	slice	VB
12327	224	4	as	as	IN
12327	224	5	many	many	JJ
12327	224	6	truffles	truffle	NNS
12327	224	7	as	as	IN
12327	224	8	required	require	VBN
12327	224	9	,	,	,
12327	224	10	simmer	simmer	VB
12327	224	11	them	-PRON-	PRP
12327	224	12	gently	gently	RB
12327	224	13	with	with	IN
12327	224	14	a	a	DT
12327	224	15	little	little	JJ
12327	224	16	butter	butter	NN
12327	224	17	,	,	,
12327	224	18	when	when	WRB
12327	224	19	they	-PRON-	PRP
12327	224	20	are	be	VBP
12327	224	21	tender	tender	JJ
12327	224	22	,	,	,
12327	224	23	add	add	VB
12327	224	24	to	to	IN
12327	224	25	them	-PRON-	PRP
12327	224	26	good	good	JJ
12327	224	27	white	white	JJ
12327	224	28	or	or	CC
12327	224	29	brown	brown	JJ
12327	224	30	consommé	consommé	NN
12327	224	31	,	,	,
12327	224	32	lemon	lemon	NN
12327	224	33	juice	juice	NN
12327	224	34	,	,	,
12327	224	35	pepper	pepper	NN
12327	224	36	,	,	,
12327	224	37	salt	salt	NN
12327	224	38	,	,	,
12327	224	39	nutmeg	nutmeg	NNP
12327	224	40	,	,	,
12327	224	41	and	and	CC
12327	224	42	a	a	DT
12327	224	43	very	very	RB
12327	224	44	little	little	JJ
12327	224	45	white	white	JJ
12327	224	46	wine	wine	NN
12327	224	47	.	.	.
12327	225	1	*	*	NFP
12327	225	2	*	*	NFP
12327	225	3	*	*	NFP
12327	225	4	*	*	NFP
12327	225	5	*	*	NFP
12327	225	6	MUSHROOM	MUSHROOM	NNP
12327	225	7	SAUCE	SAUCE	NNP
12327	225	8	.	.	.
12327	226	1	Take	take	VB
12327	226	2	about	about	RP
12327	226	3	a	a	DT
12327	226	4	pint	pint	NN
12327	226	5	of	of	IN
12327	226	6	fine	fine	JJ
12327	226	7	young	young	JJ
12327	226	8	button	button	NN
12327	226	9	mushrooms	mushroom	NNS
12327	226	10	,	,	,
12327	226	11	let	let	VB
12327	226	12	them	-PRON-	PRP
12327	226	13	stew	stew	VB
12327	226	14	gently	gently	RB
12327	226	15	in	in	IN
12327	226	16	a	a	DT
12327	226	17	white	white	JJ
12327	226	18	veal	veal	NN
12327	226	19	gravy	gravy	NN
12327	226	20	seasoned	season	VBN
12327	226	21	with	with	IN
12327	226	22	salt	salt	NN
12327	226	23	,	,	,
12327	226	24	pepper	pepper	NN
12327	226	25	,	,	,
12327	226	26	a	a	DT
12327	226	27	blade	blade	NN
12327	226	28	of	of	IN
12327	226	29	mace	mace	NN
12327	226	30	,	,	,
12327	226	31	and	and	CC
12327	226	32	if	if	IN
12327	226	33	approved	approve	VBN
12327	226	34	,	,	,
12327	226	35	the	the	DT
12327	226	36	grated	grate	VBN
12327	226	37	peel	peel	NN
12327	226	38	of	of	IN
12327	226	39	half	half	PDT
12327	226	40	a	a	DT
12327	226	41	lemon	lemon	NN
12327	226	42	,	,	,
12327	226	43	it	-PRON-	PRP
12327	226	44	should	should	MD
12327	226	45	be	be	VB
12327	226	46	thickened	thicken	VBN
12327	226	47	with	with	IN
12327	226	48	flour	flour	NN
12327	226	49	and	and	CC
12327	226	50	the	the	DT
12327	226	51	yolk	yolk	NN
12327	226	52	of	of	IN
12327	226	53	an	an	DT
12327	226	54	egg	egg	NN
12327	226	55	stirred	stir	VBN
12327	226	56	in	in	IN
12327	226	57	it	-PRON-	PRP
12327	226	58	,	,	,
12327	226	59	just	just	RB
12327	226	60	before	before	IN
12327	226	61	serving	serve	VBG
12327	226	62	;	;	:
12327	226	63	English	English	NNP
12327	226	64	cooks	cook	NNS
12327	226	65	add	add	VBP
12327	226	66	cream	cream	NN
12327	226	67	to	to	IN
12327	226	68	this	this	DT
12327	226	69	sauce	sauce	NN
12327	226	70	.	.	.
12327	227	1	*	*	NFP
12327	227	2	*	*	NFP
12327	227	3	*	*	NFP
12327	227	4	*	*	NFP
12327	227	5	*	*	NFP
12327	227	6	SWEET	SWEET	NNP
12327	227	7	SAUCE	SAUCE	NNP
12327	227	8	.	.	.
12327	228	1	The	the	DT
12327	228	2	usual	usual	JJ
12327	228	3	way	way	NN
12327	228	4	of	of	IN
12327	228	5	making	make	VBG
12327	228	6	sauces	sauce	NNS
12327	228	7	for	for	IN
12327	228	8	puddings	pudding	NNS
12327	228	9	,	,	,
12327	228	10	is	be	VBZ
12327	228	11	by	by	IN
12327	228	12	adding	add	VBG
12327	228	13	sugar	sugar	NN
12327	228	14	to	to	IN
12327	228	15	melted	melted	JJ
12327	228	16	butter	butter	NN
12327	228	17	,	,	,
12327	228	18	or	or	CC
12327	228	19	thin	thin	JJ
12327	228	20	egg	egg	NN
12327	228	21	sauce	sauce	NN
12327	228	22	,	,	,
12327	228	23	flavoring	flavor	VBG
12327	228	24	it	-PRON-	PRP
12327	228	25	with	with	IN
12327	228	26	white	white	JJ
12327	228	27	wine	wine	NN
12327	228	28	,	,	,
12327	228	29	brandy	brandy	NN
12327	228	30	,	,	,
12327	228	31	lemon	lemon	NN
12327	228	32	peel	peel	NN
12327	228	33	,	,	,
12327	228	34	or	or	CC
12327	228	35	any	any	DT
12327	228	36	other	other	JJ
12327	228	37	flavor	flavor	NN
12327	228	38	approved	approve	VBN
12327	228	39	of	of	IN
12327	228	40	.	.	.
12327	229	1	*	*	NFP
12327	229	2	*	*	NFP
12327	229	3	*	*	NFP
12327	229	4	*	*	NFP
12327	229	5	*	*	NFP
12327	229	6	MELTED	MELTED	NNP
12327	229	7	BUTTER	BUTTER	NNP
12327	229	8	.	.	.
12327	230	1	Although	although	IN
12327	230	2	this	this	DT
12327	230	3	sauce	sauce	NN
12327	230	4	is	be	VBZ
12327	230	5	one	one	CD
12327	230	6	of	of	IN
12327	230	7	the	the	DT
12327	230	8	most	most	RBS
12327	230	9	simple	simple	JJ
12327	230	10	,	,	,
12327	230	11	it	-PRON-	PRP
12327	230	12	is	be	VBZ
12327	230	13	very	very	RB
12327	230	14	rarely	rarely	RB
12327	230	15	that	that	IN
12327	230	16	it	-PRON-	PRP
12327	230	17	is	be	VBZ
12327	230	18	well	well	RB
12327	230	19	made	make	VBN
12327	230	20	.	.	.
12327	231	1	Mix	mix	VB
12327	231	2	with	with	IN
12327	231	3	four	four	CD
12327	231	4	ounces	ounce	NNS
12327	231	5	of	of	IN
12327	231	6	butter	butter	NN
12327	231	7	,	,	,
12327	231	8	a	a	DT
12327	231	9	desert	desert	NN
12327	231	10	spoonful	spoonful	JJ
12327	231	11	of	of	IN
12327	231	12	flour	flour	NN
12327	231	13	,	,	,
12327	231	14	when	when	WRB
12327	231	15	well	well	RB
12327	231	16	mixed	mixed	JJ
12327	231	17	,	,	,
12327	231	18	add	add	VB
12327	231	19	three	three	CD
12327	231	20	table	table	NN
12327	231	21	spoonsful	spoonsful	JJ
12327	231	22	of	of	IN
12327	231	23	water	water	NN
12327	231	24	,	,	,
12327	231	25	put	put	VBD
12327	231	26	it	-PRON-	PRP
12327	231	27	into	into	IN
12327	231	28	a	a	DT
12327	231	29	clean	clean	JJ
12327	231	30	saucepan	saucepan	NN
12327	231	31	kept	keep	VBN
12327	231	32	for	for	IN
12327	231	33	the	the	DT
12327	231	34	purpose	purpose	NN
12327	231	35	,	,	,
12327	231	36	and	and	CC
12327	231	37	stir	stir	VB
12327	231	38	it	-PRON-	PRP
12327	231	39	carefully	carefully	RB
12327	231	40	one	one	CD
12327	231	41	way	way	NN
12327	231	42	till	till	IN
12327	231	43	it	-PRON-	PRP
12327	231	44	boils	boil	VBZ
12327	231	45	;	;	:
12327	231	46	white	white	JJ
12327	231	47	sauce	sauce	NN
12327	231	48	to	to	TO
12327	231	49	throw	throw	VB
12327	231	50	over	over	RP
12327	231	51	vegetables	vegetable	NNS
12327	231	52	served	serve	VBN
12327	231	53	on	on	IN
12327	231	54	toast	toast	NN
12327	231	55	,	,	,
12327	231	56	is	be	VBZ
12327	231	57	made	make	VBN
12327	231	58	in	in	IN
12327	231	59	the	the	DT
12327	231	60	same	same	JJ
12327	231	61	way	way	NN
12327	231	62	,	,	,
12327	231	63	only	only	RB
12327	231	64	putting	put	VBG
12327	231	65	milk	milk	NN
12327	231	66	and	and	CC
12327	231	67	water	water	NN
12327	231	68	,	,	,
12327	231	69	instead	instead	RB
12327	231	70	of	of	IN
12327	231	71	water	water	NN
12327	231	72	only	only	RB
12327	231	73	.	.	.
12327	232	1	*	*	NFP
12327	232	2	*	*	NFP
12327	232	3	*	*	NFP
12327	232	4	*	*	NFP
12327	232	5	*	*	NFP
12327	232	6	SAUCE	SAUCE	VBN
12327	232	7	WITHOUT	without	IN
12327	232	8	BUTTER	butter	NN
12327	232	9	FOR	for	IN
12327	232	10	BOILED	BOILED	NNP
12327	232	11	PUDDINGS	PUDDINGS	NNP
12327	232	12	.	.	.
12327	233	1	Mix	mix	VB
12327	233	2	a	a	DT
12327	233	3	table	table	NN
12327	233	4	-	-	HYPH
12327	233	5	spoonful	spoonful	JJ
12327	233	6	of	of	IN
12327	233	7	flour	flour	NN
12327	233	8	,	,	,
12327	233	9	with	with	IN
12327	233	10	two	two	CD
12327	233	11	of	of	IN
12327	233	12	water	water	NN
12327	233	13	,	,	,
12327	233	14	add	add	VB
12327	233	15	a	a	DT
12327	233	16	little	little	JJ
12327	233	17	wine	wine	NN
12327	233	18	,	,	,
12327	233	19	lemon	lemon	NN
12327	233	20	peel	peel	NN
12327	233	21	grated	grate	VBD
12327	233	22	,	,	,
12327	233	23	a	a	DT
12327	233	24	small	small	JJ
12327	233	25	bit	bit	NN
12327	233	26	of	of	IN
12327	233	27	clarified	clarify	VBN
12327	233	28	suet	suet	NN
12327	233	29	,	,	,
12327	233	30	of	of	IN
12327	233	31	the	the	DT
12327	233	32	size	size	NN
12327	233	33	of	of	IN
12327	233	34	a	a	DT
12327	233	35	walnut	walnut	NN
12327	233	36	,	,	,
12327	233	37	grated	grate	VBD
12327	233	38	nutmeg	nutmeg	NNP
12327	233	39	,	,	,
12327	233	40	and	and	CC
12327	233	41	sugar	sugar	NN
12327	233	42	,	,	,
12327	233	43	put	put	VBN
12327	233	44	on	on	RP
12327	233	45	in	in	IN
12327	233	46	a	a	DT
12327	233	47	saucepan	saucepan	NN
12327	233	48	,	,	,
12327	233	49	stirring	stir	VBG
12327	233	50	one	one	CD
12327	233	51	way	way	NN
12327	233	52	,	,	,
12327	233	53	and	and	CC
12327	233	54	adding	add	VBG
12327	233	55	water	water	NN
12327	233	56	if	if	IN
12327	233	57	too	too	RB
12327	233	58	thick	thick	JJ
12327	233	59	,	,	,
12327	233	60	lemon	lemon	NN
12327	233	61	juice	juice	NN
12327	233	62	,	,	,
12327	233	63	or	or	CC
12327	233	64	essence	essence	NN
12327	233	65	of	of	IN
12327	233	66	noyeau	noyeau	NN
12327	233	67	,	,	,
12327	233	68	or	or	CC
12327	233	69	almonds	almond	NNS
12327	233	70	may	may	MD
12327	233	71	be	be	VB
12327	233	72	substituted	substitute	VBN
12327	233	73	to	to	TO
12327	233	74	vary	vary	VB
12327	233	75	the	the	DT
12327	233	76	flavour	flavour	NN
12327	233	77	.	.	.
12327	234	1	*	*	NFP
12327	234	2	*	*	NFP
12327	234	3	*	*	NFP
12327	234	4	*	*	NFP
12327	234	5	*	*	NFP
12327	234	6	SAUCE	SAUCE	VBN
12327	234	7	ROBERT	ROBERT	NNP
12327	234	8	FOR	for	IN
12327	234	9	STEAKS	STEAKS	NNP
12327	234	10	.	.	.
12327	235	1	Chop	chop	VB
12327	235	2	up	up	RP
12327	235	3	some	some	DT
12327	235	4	onions	onion	NNS
12327	235	5	,	,	,
12327	235	6	throw	throw	VB
12327	235	7	them	-PRON-	PRP
12327	235	8	into	into	IN
12327	235	9	a	a	DT
12327	235	10	saucepan	saucepan	NN
12327	235	11	with	with	IN
12327	235	12	a	a	DT
12327	235	13	bit	bit	NN
12327	235	14	of	of	IN
12327	235	15	clarified	clarify	VBN
12327	235	16	fat	fat	NN
12327	235	17	,	,	,
12327	235	18	let	let	VB
12327	235	19	them	-PRON-	PRP
12327	235	20	fry	fry	VB
12327	235	21	till	till	IN
12327	235	22	brown	brown	NNP
12327	235	23	,	,	,
12327	235	24	then	then	RB
12327	235	25	add	add	VB
12327	235	26	pepper	pepper	NN
12327	235	27	,	,	,
12327	235	28	salt	salt	NN
12327	235	29	,	,	,
12327	235	30	a	a	DT
12327	235	31	little	little	JJ
12327	235	32	gravy	gravy	NN
12327	235	33	,	,	,
12327	235	34	mustard	mustard	NN
12327	235	35	,	,	,
12327	235	36	lemon	lemon	NN
12327	235	37	juice	juice	NN
12327	235	38	,	,	,
12327	235	39	and	and	CC
12327	235	40	vinegar	vinegar	NN
12327	235	41	;	;	,
12327	235	42	boil	boil	VB
12327	235	43	it	-PRON-	PRP
12327	235	44	all	all	DT
12327	235	45	,	,	,
12327	235	46	and	and	CC
12327	235	47	pour	pour	VB
12327	235	48	over	over	IN
12327	235	49	the	the	DT
12327	235	50	steaks	steak	NNS
12327	235	51	.	.	.
12327	236	1	*	*	NFP
12327	236	2	*	*	NFP
12327	236	3	*	*	NFP
12327	236	4	*	*	NFP
12327	236	5	*	*	NFP
12327	236	6	CAPER	caper	NN
12327	236	7	SAUCE	SAUCE	VBN
12327	236	8	.	.	.
12327	237	1	This	this	DT
12327	237	2	is	be	VBZ
12327	237	3	merely	merely	RB
12327	237	4	melted	melted	JJ
12327	237	5	butter	butter	NN
12327	237	6	with	with	IN
12327	237	7	a	a	DT
12327	237	8	few	few	JJ
12327	237	9	pickled	pickled	JJ
12327	237	10	capers	caper	NNS
12327	237	11	simmered	simmer	VBN
12327	237	12	in	in	IN
12327	237	13	it	-PRON-	PRP
12327	237	14	,	,	,
12327	237	15	or	or	CC
12327	237	16	they	-PRON-	PRP
12327	237	17	may	may	MD
12327	237	18	be	be	VB
12327	237	19	put	put	VBN
12327	237	20	into	into	IN
12327	237	21	a	a	DT
12327	237	22	sauce	sauce	NN
12327	237	23	made	make	VBN
12327	237	24	of	of	IN
12327	237	25	broth	broth	NN
12327	237	26	thickened	thicken	VBD
12327	237	27	with	with	IN
12327	237	28	egg	egg	NN
12327	237	29	,	,	,
12327	237	30	and	and	CC
12327	237	31	a	a	DT
12327	237	32	little	little	JJ
12327	237	33	flour	flour	NN
12327	237	34	.	.	.
12327	238	1	*	*	NFP
12327	238	2	*	*	NFP
12327	238	3	*	*	NFP
12327	238	4	*	*	NFP
12327	238	5	*	*	NFP
12327	238	6	SAVORY	SAVORY	NNP
12327	238	7	HERB	HERB	NNP
12327	238	8	POWDER	POWDER	NNP
12327	238	9	.	.	.
12327	239	1	It	-PRON-	PRP
12327	239	2	is	be	VBZ
12327	239	3	useful	useful	JJ
12327	239	4	to	to	TO
12327	239	5	select	select	VB
12327	239	6	a	a	DT
12327	239	7	variety	variety	NN
12327	239	8	of	of	IN
12327	239	9	herbs	herb	NNS
12327	239	10	,	,	,
12327	239	11	so	so	IN
12327	239	12	that	that	IN
12327	239	13	they	-PRON-	PRP
12327	239	14	may	may	MD
12327	239	15	always	always	RB
12327	239	16	be	be	VB
12327	239	17	at	at	IN
12327	239	18	hand	hand	NN
12327	239	19	for	for	IN
12327	239	20	use	use	NN
12327	239	21	:	:	:
12327	239	22	the	the	DT
12327	239	23	following	follow	VBG
12327	239	24	are	be	VBP
12327	239	25	considered	consider	VBN
12327	239	26	to	to	TO
12327	239	27	be	be	VB
12327	239	28	an	an	DT
12327	239	29	excellent	excellent	JJ
12327	239	30	selection	selection	NN
12327	239	31	,	,	,
12327	239	32	parsley	parsley	NN
12327	239	33	,	,	,
12327	239	34	savory	savory	NN
12327	239	35	,	,	,
12327	239	36	thyme	thyme	NNS
12327	239	37	,	,	,
12327	239	38	sweet	sweet	JJ
12327	239	39	majoram	majoram	NN
12327	239	40	,	,	,
12327	239	41	shalot	shalot	NN
12327	239	42	,	,	,
12327	239	43	chervil	chervil	NN
12327	239	44	,	,	,
12327	239	45	and	and	CC
12327	239	46	sage	sage	NN
12327	239	47	,	,	,
12327	239	48	in	in	IN
12327	239	49	equal	equal	JJ
12327	239	50	quantities	quantity	NNS
12327	239	51	;	;	,
12327	239	52	dry	dry	VB
12327	239	53	these	these	DT
12327	239	54	in	in	IN
12327	239	55	the	the	DT
12327	239	56	oven	oven	NN
12327	239	57	,	,	,
12327	239	58	pound	pound	VB
12327	239	59	them	-PRON-	PRP
12327	239	60	finely	finely	RB
12327	239	61	and	and	CC
12327	239	62	keep	keep	VB
12327	239	63	them	-PRON-	PRP
12327	239	64	in	in	IN
12327	239	65	bottles	bottle	NNS
12327	239	66	well	well	RB
12327	239	67	stopped	stop	VBD
12327	239	68	.	.	.
12327	240	1	*	*	NFP
12327	240	2	*	*	NFP
12327	240	3	*	*	NFP
12327	240	4	*	*	NFP
12327	240	5	*	*	NFP
12327	240	6	SEASONING	seasoning	NN
12327	240	7	FOR	for	IN
12327	240	8	DUCKS	duck	NNS
12327	240	9	AND	and	CC
12327	240	10	GEESE	GEESE	NNP
12327	240	11	.	.	.
12327	241	1	Mix	mix	VB
12327	241	2	chopped	chopped	JJ
12327	241	3	onion	onion	NN
12327	241	4	with	with	IN
12327	241	5	an	an	DT
12327	241	6	equal	equal	JJ
12327	241	7	quantity	quantity	NN
12327	241	8	of	of	IN
12327	241	9	chopped	chop	VBN
12327	241	10	sage	sage	NN
12327	241	11	,	,	,
12327	241	12	three	three	CD
12327	241	13	times	time	NNS
12327	241	14	as	as	RB
12327	241	15	much	much	RB
12327	241	16	grated	grate	VBN
12327	241	17	stale	stale	JJ
12327	241	18	bread	bread	NN
12327	241	19	,	,	,
12327	241	20	a	a	DT
12327	241	21	little	little	JJ
12327	241	22	shred	shred	JJ
12327	241	23	suet	suet	NN
12327	241	24	,	,	,
12327	241	25	pepper	pepper	NN
12327	241	26	,	,	,
12327	241	27	salt	salt	NN
12327	241	28	,	,	,
12327	241	29	and	and	CC
12327	241	30	a	a	DT
12327	241	31	beaten	beat	VBN
12327	241	32	egg	egg	NN
12327	241	33	to	to	TO
12327	241	34	bind	bind	VB
12327	241	35	it	-PRON-	PRP
12327	241	36	,	,	,
12327	241	37	this	this	DT
12327	241	38	is	be	VBZ
12327	241	39	generally	generally	RB
12327	241	40	used	use	VBN
12327	241	41	for	for	IN
12327	241	42	geese	goose	NNS
12327	241	43	and	and	CC
12327	241	44	ducks	duck	NNS
12327	241	45	,	,	,
12327	241	46	the	the	DT
12327	241	47	onions	onion	NNS
12327	241	48	are	be	VBP
12327	241	49	sometimes	sometimes	RB
12327	241	50	boiled	boil	VBN
12327	241	51	first	first	RB
12327	241	52	to	to	TO
12327	241	53	render	render	VB
12327	241	54	them	-PRON-	PRP
12327	241	55	less	less	RBR
12327	241	56	strong	strong	JJ
12327	241	57	.	.	.
12327	242	1	*	*	NFP
12327	242	2	*	*	NFP
12327	242	3	*	*	NFP
12327	242	4	*	*	NFP
12327	242	5	*	*	NFP
12327	242	6	ENGLISH	ENGLISH	NNP
12327	242	7	EGG	EGG	NNP
12327	242	8	SAUCE	SAUCE	NNP
12327	242	9	.	.	.
12327	243	1	Boil	Boil	NNP
12327	243	2	two	two	CD
12327	243	3	eggs	egg	NNS
12327	243	4	hard	hard	RB
12327	243	5	,	,	,
12327	243	6	chop	chop	VB
12327	243	7	them	-PRON-	PRP
12327	243	8	finely	finely	RB
12327	243	9	,	,	,
12327	243	10	and	and	CC
12327	243	11	warm	warm	VB
12327	243	12	them	-PRON-	PRP
12327	243	13	up	up	RP
12327	243	14	in	in	IN
12327	243	15	finely	finely	RB
12327	243	16	made	make	VBN
12327	243	17	melted	melted	JJ
12327	243	18	butter	butter	NN
12327	243	19	,	,	,
12327	243	20	add	add	VB
12327	243	21	a	a	DT
12327	243	22	little	little	JJ
12327	243	23	white	white	JJ
12327	243	24	pepper	pepper	NN
12327	243	25	,	,	,
12327	243	26	salt	salt	NN
12327	243	27	,	,	,
12327	243	28	a	a	DT
12327	243	29	blade	blade	NN
12327	243	30	of	of	IN
12327	243	31	mace	mace	NN
12327	243	32	,	,	,
12327	243	33	and	and	CC
12327	243	34	a	a	DT
12327	243	35	very	very	RB
12327	243	36	small	small	JJ
12327	243	37	quantity	quantity	NN
12327	243	38	of	of	IN
12327	243	39	nutmeg	nutmeg	NN
12327	243	40	.	.	.
12327	244	1	*	*	NFP
12327	244	2	*	*	NFP
12327	244	3	*	*	NFP
12327	244	4	*	*	NFP
12327	244	5	*	*	NFP
12327	244	6	SAUCE	SAUCE	VBN
12327	244	7	A	a	DT
12327	244	8	LA	LA	NNP
12327	244	9	TARTARE	TARTARE	NNP
12327	244	10	.	.	.
12327	245	1	Mix	mix	VB
12327	245	2	the	the	DT
12327	245	3	yolk	yolk	NN
12327	245	4	of	of	IN
12327	245	5	an	an	DT
12327	245	6	egg	egg	NN
12327	245	7	with	with	IN
12327	245	8	oil	oil	NN
12327	245	9	,	,	,
12327	245	10	vinegar	vinegar	NN
12327	245	11	,	,	,
12327	245	12	chopped	chop	VBD
12327	245	13	parsley	parsley	NN
12327	245	14	,	,	,
12327	245	15	mustard	mustard	NN
12327	245	16	,	,	,
12327	245	17	pepper	pepper	NN
12327	245	18	,	,	,
12327	245	19	and	and	CC
12327	245	20	salt	salt	NN
12327	245	21	;	;	:
12327	245	22	a	a	DT
12327	245	23	spoonful	spoonful	NN
12327	245	24	of	of	IN
12327	245	25	paté	paté	NNS
12327	245	26	de	de	IN
12327	245	27	diable	diable	JJ
12327	245	28	or	or	CC
12327	245	29	French	french	JJ
12327	245	30	mustard	mustard	NN
12327	245	31	,	,	,
12327	245	32	renders	render	VBZ
12327	245	33	the	the	DT
12327	245	34	sauce	sauce	NN
12327	245	35	more	more	RBR
12327	245	36	piquante	piquante	JJ
12327	245	37	.	.	.
12327	246	1	*	*	NFP
12327	246	2	*	*	NFP
12327	246	3	*	*	NFP
12327	246	4	*	*	NFP
12327	246	5	*	*	NFP
12327	246	6	A	a	DT
12327	246	7	FINE	fine	JJ
12327	246	8	SAUCE	SAUCE	VBN
12327	246	9	FOR	for	IN
12327	246	10	ROAST	ROAST	NNP
12327	246	11	MUTTON	MUTTON	NNP
12327	246	12	.	.	.
12327	247	1	Mix	mix	VB
12327	247	2	a	a	DT
12327	247	3	little	little	JJ
12327	247	4	port	port	NN
12327	247	5	wine	wine	NN
12327	247	6	in	in	IN
12327	247	7	some	some	DT
12327	247	8	gravy	gravy	NN
12327	247	9	,	,	,
12327	247	10	two	two	CD
12327	247	11	table	table	NN
12327	247	12	-	-	HYPH
12327	247	13	spoonfuls	spoonful	NNS
12327	247	14	of	of	IN
12327	247	15	vinegar	vinegar	NN
12327	247	16	,	,	,
12327	247	17	one	one	CD
12327	247	18	of	of	IN
12327	247	19	oil	oil	NN
12327	247	20	,	,	,
12327	247	21	a	a	DT
12327	247	22	shalot	shalot	NN
12327	247	23	minced	mince	VBN
12327	247	24	,	,	,
12327	247	25	and	and	CC
12327	247	26	a	a	DT
12327	247	27	spoonful	spoonful	NN
12327	247	28	of	of	IN
12327	247	29	mustard	mustard	NN
12327	247	30	,	,	,
12327	247	31	just	just	RB
12327	247	32	before	before	IN
12327	247	33	the	the	DT
12327	247	34	mutton	mutton	NN
12327	247	35	is	be	VBZ
12327	247	36	served	serve	VBN
12327	247	37	,	,	,
12327	247	38	pour	pour	VB
12327	247	39	the	the	DT
12327	247	40	sauce	sauce	NN
12327	247	41	over	over	IN
12327	247	42	it	-PRON-	PRP
12327	247	43	,	,	,
12327	247	44	then	then	RB
12327	247	45	sprinkle	sprinkle	VB
12327	247	46	it	-PRON-	PRP
12327	247	47	with	with	IN
12327	247	48	fried	fried	JJ
12327	247	49	bread	bread	NN
12327	247	50	crumbs	crumb	NNS
12327	247	51	,	,	,
12327	247	52	and	and	CC
12327	247	53	then	then	RB
12327	247	54	again	again	RB
12327	247	55	baste	baste	VBZ
12327	247	56	the	the	DT
12327	247	57	meat	meat	NN
12327	247	58	with	with	IN
12327	247	59	the	the	DT
12327	247	60	sauce	sauce	NN
12327	247	61	;	;	:
12327	247	62	this	this	DT
12327	247	63	is	be	VBZ
12327	247	64	a	a	DT
12327	247	65	fine	fine	JJ
12327	247	66	addition	addition	NN
12327	247	67	to	to	IN
12327	247	68	the	the	DT
12327	247	69	mutton	mutton	NN
12327	247	70	.	.	.
12327	248	1	*	*	NFP
12327	248	2	*	*	NFP
12327	248	3	*	*	NFP
12327	248	4	*	*	NFP
12327	248	5	*	*	NFP
12327	248	6	ASPARAGUS	ASPARAGUS	NNP
12327	248	7	SAUCE	SAUCE	NNP
12327	248	8	,	,	,
12327	248	9	TO	to	IN
12327	248	10	SERVE	SERVE	NNP
12327	248	11	WITH	with	IN
12327	248	12	LAMB	LAMB	NNP
12327	248	13	CHOPS	CHOPS	NNP
12327	248	14	.	.	.
12327	249	1	Cut	cut	VB
12327	249	2	some	some	DT
12327	249	3	asparagus	asparagus	NN
12327	249	4	,	,	,
12327	249	5	or	or	CC
12327	249	6	sprew	sprew	VBD
12327	249	7	,	,	,
12327	249	8	into	into	IN
12327	249	9	half	half	JJ
12327	249	10	inch	inch	NN
12327	249	11	lengths	length	NNS
12327	249	12	,	,	,
12327	249	13	wash	wash	VB
12327	249	14	them	-PRON-	PRP
12327	249	15	,	,	,
12327	249	16	and	and	CC
12327	249	17	throw	throw	VB
12327	249	18	them	-PRON-	PRP
12327	249	19	into	into	IN
12327	249	20	half	half	PDT
12327	249	21	a	a	DT
12327	249	22	pint	pint	NN
12327	249	23	of	of	IN
12327	249	24	gravy	gravy	NN
12327	249	25	made	make	VBN
12327	249	26	from	from	IN
12327	249	27	beef	beef	NN
12327	249	28	,	,	,
12327	249	29	veal	veal	NN
12327	249	30	,	,	,
12327	249	31	or	or	CC
12327	249	32	mutton	mutton	NN
12327	249	33	thickened	thicken	VBD
12327	249	34	,	,	,
12327	249	35	and	and	CC
12327	249	36	seasoned	season	VBN
12327	249	37	with	with	IN
12327	249	38	salt	salt	NN
12327	249	39	,	,	,
12327	249	40	white	white	JJ
12327	249	41	pepper	pepper	NN
12327	249	42	,	,	,
12327	249	43	and	and	CC
12327	249	44	a	a	DT
12327	249	45	lump	lump	NN
12327	249	46	of	of	IN
12327	249	47	white	white	JJ
12327	249	48	sugar	sugar	NN
12327	249	49	,	,	,
12327	249	50	the	the	DT
12327	249	51	chops	chop	NNS
12327	249	52	should	should	MD
12327	249	53	be	be	VB
12327	249	54	delicately	delicately	RB
12327	249	55	fried	fry	VBN
12327	249	56	and	and	CC
12327	249	57	the	the	DT
12327	249	58	sauce	sauce	NN
12327	249	59	served	serve	VBD
12327	249	60	in	in	IN
12327	249	61	the	the	DT
12327	249	62	centre	centre	NN
12327	249	63	of	of	IN
12327	249	64	the	the	DT
12327	249	65	dish	dish	NN
12327	249	66	.	.	.
12327	250	1	*	*	NFP
12327	250	2	*	*	NFP
12327	250	3	*	*	NFP
12327	250	4	*	*	NFP
12327	250	5	*	*	NFP
12327	250	6	BROWN	BROWN	NNP
12327	250	7	CUCUMBER	CUCUMBER	NNP
12327	250	8	SAUCE	SAUCE	VBD
12327	250	9	.	.	.
12327	251	1	Peel	peel	VB
12327	251	2	and	and	CC
12327	251	3	cut	cut	VB
12327	251	4	in	in	IN
12327	251	5	thick	thick	JJ
12327	251	6	slices	slice	NNS
12327	251	7	,	,	,
12327	251	8	one	one	CD
12327	251	9	or	or	CC
12327	251	10	more	more	JJR
12327	251	11	fresh	fresh	JJ
12327	251	12	cucumbers	cucumber	NNS
12327	251	13	,	,	,
12327	251	14	fry	fry	VB
12327	251	15	them	-PRON-	PRP
12327	251	16	until	until	IN
12327	251	17	brown	brown	NNP
12327	251	18	in	in	IN
12327	251	19	a	a	DT
12327	251	20	little	little	JJ
12327	251	21	butter	butter	NN
12327	251	22	,	,	,
12327	251	23	or	or	CC
12327	251	24	clarified	clarify	VBN
12327	251	25	fat	fat	NN
12327	251	26	,	,	,
12327	251	27	then	then	RB
12327	251	28	add	add	VB
12327	251	29	to	to	IN
12327	251	30	them	-PRON-	PRP
12327	251	31	a	a	DT
12327	251	32	little	little	JJ
12327	251	33	strong	strong	JJ
12327	251	34	beef	beef	NN
12327	251	35	gravy	gravy	NN
12327	251	36	,	,	,
12327	251	37	pepper	pepper	NN
12327	251	38	,	,	,
12327	251	39	salt	salt	NN
12327	251	40	,	,	,
12327	251	41	and	and	CC
12327	251	42	a	a	DT
12327	251	43	spoonful	spoonful	NN
12327	251	44	of	of	IN
12327	251	45	vinegar	vinegar	NN
12327	251	46	;	;	:
12327	251	47	some	some	DT
12327	251	48	cooks	cook	NNS
12327	251	49	add	add	VBP
12327	251	50	a	a	DT
12327	251	51	chopped	chop	VBN
12327	251	52	onion	onion	NN
12327	251	53	browned	brown	VBN
12327	251	54	with	with	IN
12327	251	55	the	the	DT
12327	251	56	cucumbers	cucumber	NNS
12327	251	57	.	.	.
12327	252	1	*	*	NFP
12327	252	2	*	*	NFP
12327	252	3	*	*	NFP
12327	252	4	*	*	NFP
12327	252	5	*	*	NFP
12327	252	6	WHITE	WHITE	NNP
12327	252	7	CUCUMBER	CUCUMBER	NNP
12327	252	8	SAUCE	SAUCE	VBN
12327	252	9	.	.	.
12327	253	1	Take	take	VB
12327	253	2	out	out	RP
12327	253	3	the	the	DT
12327	253	4	seeds	seed	NNS
12327	253	5	of	of	IN
12327	253	6	some	some	DT
12327	253	7	fresh	fresh	JJ
12327	253	8	young	young	JJ
12327	253	9	cucumbers	cucumber	NNS
12327	253	10	,	,	,
12327	253	11	quarter	quarter	VB
12327	253	12	them	-PRON-	PRP
12327	253	13	,	,	,
12327	253	14	and	and	CC
12327	253	15	cut	cut	VBD
12327	253	16	them	-PRON-	PRP
12327	253	17	into	into	IN
12327	253	18	pieces	piece	NNS
12327	253	19	of	of	IN
12327	253	20	two	two	CD
12327	253	21	inch	inch	NN
12327	253	22	lengths	length	NNS
12327	253	23	,	,	,
12327	253	24	let	let	VB
12327	253	25	them	-PRON-	PRP
12327	253	26	lay	lay	VB
12327	253	27	for	for	IN
12327	253	28	an	an	DT
12327	253	29	hour	hour	NN
12327	253	30	in	in	IN
12327	253	31	vinegar	vinegar	NN
12327	253	32	and	and	CC
12327	253	33	water	water	NN
12327	253	34	,	,	,
12327	253	35	then	then	RB
12327	253	36	simmer	simmer	VB
12327	253	37	them	-PRON-	PRP
12327	253	38	till	till	IN
12327	253	39	thoroughly	thoroughly	RB
12327	253	40	soft	soft	JJ
12327	253	41	,	,	,
12327	253	42	in	in	IN
12327	253	43	a	a	DT
12327	253	44	veal	veal	NN
12327	253	45	broth	broth	NN
12327	253	46	seasoned	season	VBN
12327	253	47	with	with	IN
12327	253	48	pepper	pepper	NN
12327	253	49	,	,	,
12327	253	50	salt	salt	NN
12327	253	51	,	,	,
12327	253	52	and	and	CC
12327	253	53	a	a	DT
12327	253	54	little	little	JJ
12327	253	55	lemon	lemon	NN
12327	253	56	juice	juice	NN
12327	253	57	;	;	:
12327	253	58	when	when	WRB
12327	253	59	ready	ready	JJ
12327	253	60	for	for	IN
12327	253	61	serving	serve	VBG
12327	253	62	,	,	,
12327	253	63	pour	pour	VB
12327	253	64	off	off	RP
12327	253	65	the	the	DT
12327	253	66	gravy	gravy	NN
12327	253	67	and	and	CC
12327	253	68	thicken	thicken	VB
12327	253	69	it	-PRON-	PRP
12327	253	70	with	with	IN
12327	253	71	the	the	DT
12327	253	72	yolks	yolk	NNS
12327	253	73	of	of	IN
12327	253	74	a	a	DT
12327	253	75	couple	couple	NN
12327	253	76	of	of	IN
12327	253	77	eggs	egg	NNS
12327	253	78	stirred	stir	VBN
12327	253	79	in	in	RP
12327	253	80	,	,	,
12327	253	81	add	add	VB
12327	253	82	it	-PRON-	PRP
12327	253	83	to	to	IN
12327	253	84	the	the	DT
12327	253	85	saucepan	saucepan	NN
12327	253	86	;	;	:
12327	253	87	warm	warm	VB
12327	253	88	up	up	RP
12327	253	89	,	,	,
12327	253	90	taking	take	VBG
12327	253	91	care	care	NN
12327	253	92	that	that	IN
12327	253	93	it	-PRON-	PRP
12327	253	94	does	do	VBZ
12327	253	95	not	not	RB
12327	253	96	curdle	curdle	VB
12327	253	97	.	.	.
12327	254	1	*	*	NFP
12327	254	2	*	*	NFP
12327	254	3	*	*	NFP
12327	254	4	*	*	NFP
12327	254	5	*	*	NFP
12327	254	6	BROWNED	browned	NN
12327	254	7	FLOUR	flour	NN
12327	254	8	FOR	for	IN
12327	254	9	MAKING	make	VBG
12327	254	10	SOUPS	SOUPS	NNP
12327	254	11	AND	and	CC
12327	254	12	GRAVIES	GRAVIES	NNP
12327	254	13	DARK	DARK	NNP
12327	254	14	AND	and	CC
12327	254	15	THICK	THICK	NNP
12327	254	16	.	.	.
12327	255	1	Spread	Spread	VBN
12327	255	2	flour	flour	NN
12327	255	3	on	on	IN
12327	255	4	a	a	DT
12327	255	5	tin	tin	NN
12327	255	6	,	,	,
12327	255	7	and	and	CC
12327	255	8	place	place	VB
12327	255	9	it	-PRON-	PRP
12327	255	10	in	in	IN
12327	255	11	a	a	DT
12327	255	12	Dutch	dutch	JJ
12327	255	13	oven	oven	NN
12327	255	14	before	before	IN
12327	255	15	the	the	DT
12327	255	16	fire	fire	NN
12327	255	17	,	,	,
12327	255	18	or	or	CC
12327	255	19	in	in	IN
12327	255	20	a	a	DT
12327	255	21	gentle	gentle	JJ
12327	255	22	oven	oven	NN
12327	255	23	till	till	IN
12327	255	24	it	-PRON-	PRP
12327	255	25	browns	brown	VBZ
12327	255	26	;	;	:
12327	255	27	it	-PRON-	PRP
12327	255	28	must	must	MD
12327	255	29	often	often	RB
12327	255	30	be	be	VB
12327	255	31	turned	turn	VBN
12327	255	32	,	,	,
12327	255	33	that	that	IN
12327	255	34	the	the	DT
12327	255	35	flour	flour	NN
12327	255	36	may	may	MD
12327	255	37	be	be	VB
12327	255	38	equally	equally	RB
12327	255	39	coloured	colour	VBN
12327	255	40	throughout	throughout	IN
12327	255	41	.	.	.
12327	256	1	A	a	DT
12327	256	2	small	small	JJ
12327	256	3	quantity	quantity	NN
12327	256	4	of	of	IN
12327	256	5	this	this	DT
12327	256	6	prepared	prepare	VBN
12327	256	7	and	and	CC
12327	256	8	laid	lay	VBN
12327	256	9	by	by	RP
12327	256	10	for	for	IN
12327	256	11	use	use	NN
12327	256	12	,	,	,
12327	256	13	will	will	MD
12327	256	14	be	be	VB
12327	256	15	found	find	VBN
12327	256	16	useful	useful	JJ
12327	256	17	.	.	.
12327	257	1	*	*	NFP
12327	257	2	*	*	NFP
12327	257	3	*	*	NFP
12327	257	4	*	*	NFP
12327	257	5	*	*	NFP
12327	257	6	BROWNED	browned	NN
12327	257	7	BREAD	BREAD	NNP
12327	257	8	CRUMBS	CRUMBS	NNP
12327	257	9	.	.	.
12327	258	1	Grate	grate	VB
12327	258	2	into	into	IN
12327	258	3	fine	fine	JJ
12327	258	4	crumbs	crumb	NNS
12327	258	5	,	,	,
12327	258	6	about	about	RB
12327	258	7	five	five	CD
12327	258	8	or	or	CC
12327	258	9	six	six	CD
12327	258	10	ounces	ounce	NNS
12327	258	11	of	of	IN
12327	258	12	stale	stale	JJ
12327	258	13	bread	bread	NN
12327	258	14	,	,	,
12327	258	15	and	and	CC
12327	258	16	brown	brown	VB
12327	258	17	them	-PRON-	PRP
12327	258	18	in	in	IN
12327	258	19	a	a	DT
12327	258	20	gentle	gentle	JJ
12327	258	21	oven	oven	NN
12327	258	22	or	or	CC
12327	258	23	before	before	IN
12327	258	24	the	the	DT
12327	258	25	fire	fire	NN
12327	258	26	;	;	:
12327	258	27	this	this	DT
12327	258	28	is	be	VBZ
12327	258	29	a	a	DT
12327	258	30	more	more	RBR
12327	258	31	delicate	delicate	JJ
12327	258	32	way	way	NN
12327	258	33	of	of	IN
12327	258	34	browning	brown	VBG
12327	258	35	them	-PRON-	PRP
12327	258	36	than	than	IN
12327	258	37	by	by	IN
12327	258	38	frying	fry	VBG
12327	258	39	.	.	.
12327	259	1	*	*	NFP
12327	259	2	*	*	NFP
12327	259	3	*	*	NFP
12327	259	4	*	*	NFP
12327	259	5	*	*	NFP
12327	259	6	CRISPED	crisped	NN
12327	259	7	PARSLEY	parsley	NN
12327	259	8	.	.	.
12327	260	1	Wash	wash	VB
12327	260	2	and	and	CC
12327	260	3	drain	drain	VB
12327	260	4	a	a	DT
12327	260	5	handful	handful	NN
12327	260	6	of	of	IN
12327	260	7	fresh	fresh	JJ
12327	260	8	young	young	JJ
12327	260	9	sprigs	sprig	NNS
12327	260	10	of	of	IN
12327	260	11	parsley	parsley	NNP
12327	260	12	,	,	,
12327	260	13	dry	dry	VB
12327	260	14	them	-PRON-	PRP
12327	260	15	with	with	IN
12327	260	16	a	a	DT
12327	260	17	cloth	cloth	NN
12327	260	18	,	,	,
12327	260	19	place	place	VB
12327	260	20	them	-PRON-	PRP
12327	260	21	before	before	IN
12327	260	22	the	the	DT
12327	260	23	fire	fire	NN
12327	260	24	on	on	IN
12327	260	25	a	a	DT
12327	260	26	dish	dish	NN
12327	260	27	,	,	,
12327	260	28	turn	turn	VB
12327	260	29	them	-PRON-	PRP
12327	260	30	frequently	frequently	RB
12327	260	31	,	,	,
12327	260	32	and	and	CC
12327	260	33	they	-PRON-	PRP
12327	260	34	will	will	MD
12327	260	35	be	be	VB
12327	260	36	perfectly	perfectly	RB
12327	260	37	crisp	crisp	JJ
12327	260	38	in	in	IN
12327	260	39	ten	ten	CD
12327	260	40	minutes	minute	NNS
12327	260	41	.	.	.
12327	261	1	*	*	NFP
12327	261	2	*	*	NFP
12327	261	3	*	*	NFP
12327	261	4	*	*	NFP
12327	261	5	*	*	NFP
12327	261	6	FRIED	FRIED	NNP
12327	261	7	PARSLEY	PARSLEY	NNP
12327	261	8	.	.	.
12327	262	1	When	when	WRB
12327	262	2	the	the	DT
12327	262	3	parsley	parsley	NN
12327	262	4	is	be	VBZ
12327	262	5	prepared	prepare	VBN
12327	262	6	as	as	IN
12327	262	7	above	above	RB
12327	262	8	,	,	,
12327	262	9	fry	fry	VB
12327	262	10	it	-PRON-	PRP
12327	262	11	in	in	IN
12327	262	12	butter	butter	NN
12327	262	13	or	or	CC
12327	262	14	clarified	clarify	VBN
12327	262	15	suet	suet	NN
12327	262	16	,	,	,
12327	262	17	then	then	RB
12327	262	18	drain	drain	VB
12327	262	19	it	-PRON-	PRP
12327	262	20	on	on	IN
12327	262	21	a	a	DT
12327	262	22	cloth	cloth	NN
12327	262	23	placed	place	VBN
12327	262	24	before	before	IN
12327	262	25	the	the	DT
12327	262	26	fire	fire	NN
12327	262	27	.	.	.
12327	263	1	*	*	NFP
12327	263	2	*	*	NFP
12327	263	3	*	*	NFP
12327	263	4	*	*	NFP
12327	263	5	*	*	NFP
12327	263	6	BREAD	bread	NN
12327	263	7	CRUMBS	CRUMBS	NNP
12327	263	8	FOR	for	IN
12327	263	9	FRYING	fry	VBG
12327	263	10	.	.	.
12327	264	1	Cut	cut	NN
12327	264	2	slices	slice	NNS
12327	264	3	of	of	IN
12327	264	4	bread	bread	NN
12327	264	5	without	without	IN
12327	264	6	crust	crust	NN
12327	264	7	,	,	,
12327	264	8	and	and	CC
12327	264	9	dry	dry	VB
12327	264	10	them	-PRON-	PRP
12327	264	11	gradually	gradually	RB
12327	264	12	in	in	IN
12327	264	13	a	a	DT
12327	264	14	cool	cool	JJ
12327	264	15	oven	oven	NN
12327	264	16	till	till	IN
12327	264	17	quite	quite	RB
12327	264	18	dry	dry	JJ
12327	264	19	and	and	CC
12327	264	20	crisp	crisp	RB
12327	264	21	,	,	,
12327	264	22	then	then	RB
12327	264	23	roll	roll	VB
12327	264	24	them	-PRON-	PRP
12327	264	25	into	into	IN
12327	264	26	fine	fine	JJ
12327	264	27	crumbs	crumb	NNS
12327	264	28	,	,	,
12327	264	29	and	and	CC
12327	264	30	put	put	VBD
12327	264	31	them	-PRON-	PRP
12327	264	32	in	in	IN
12327	264	33	a	a	DT
12327	264	34	jar	jar	NN
12327	264	35	for	for	IN
12327	264	36	use	use	NN
12327	264	37	.	.	.
12327	265	1	*	*	NFP
12327	265	2	*	*	NFP
12327	265	3	*	*	NFP
12327	265	4	*	*	NFP
12327	265	5	*	*	NFP
12327	265	6	SPINACH	spinach	NN
12327	265	7	GREEN	GREEN	NNP
12327	265	8	.	.	.
12327	266	1	Pound	pound	NN
12327	266	2	to	to	IN
12327	266	3	a	a	DT
12327	266	4	pulp	pulp	NN
12327	266	5	in	in	IN
12327	266	6	a	a	DT
12327	266	7	mortar	mortar	NN
12327	266	8	a	a	DT
12327	266	9	handful	handful	NN
12327	266	10	of	of	IN
12327	266	11	spinach	spinach	NN
12327	266	12	,	,	,
12327	266	13	and	and	CC
12327	266	14	squeeze	squeeze	VB
12327	266	15	it	-PRON-	PRP
12327	266	16	through	through	IN
12327	266	17	a	a	DT
12327	266	18	hair	hair	NN
12327	266	19	sieve	sieve	NN
12327	266	20	;	;	:
12327	266	21	then	then	RB
12327	266	22	put	put	VB
12327	266	23	it	-PRON-	PRP
12327	266	24	into	into	IN
12327	266	25	a	a	DT
12327	266	26	cup	cup	NN
12327	266	27	or	or	CC
12327	266	28	jar	jar	NN
12327	266	29	,	,	,
12327	266	30	and	and	CC
12327	266	31	place	place	VB
12327	266	32	it	-PRON-	PRP
12327	266	33	in	in	IN
12327	266	34	a	a	DT
12327	266	35	basin	basin	NN
12327	266	36	of	of	IN
12327	266	37	hot	hot	JJ
12327	266	38	water	water	NN
12327	266	39	for	for	IN
12327	266	40	a	a	DT
12327	266	41	few	few	JJ
12327	266	42	minutes	minute	NNS
12327	266	43	,	,	,
12327	266	44	or	or	CC
12327	266	45	it	-PRON-	PRP
12327	266	46	may	may	MD
12327	266	47	be	be	VB
12327	266	48	allowed	allow	VBN
12327	266	49	to	to	TO
12327	266	50	simmer	simmer	VB
12327	266	51	on	on	IN
12327	266	52	the	the	DT
12327	266	53	fire	fire	NN
12327	266	54	;	;	:
12327	266	55	a	a	DT
12327	266	56	little	little	JJ
12327	266	57	of	of	IN
12327	266	58	this	this	DT
12327	266	59	stirred	stir	VBD
12327	266	60	into	into	IN
12327	266	61	spring	spring	NN
12327	266	62	soups	soup	NNS
12327	266	63	,	,	,
12327	266	64	improve	improve	VB
12327	266	65	their	-PRON-	PRP$
12327	266	66	appearance	appearance	NN
12327	266	67	.	.	.
12327	267	1	*	*	NFP
12327	267	2	*	*	NFP
12327	267	3	*	*	NFP
12327	267	4	*	*	NFP
12327	267	5	*	*	NFP
12327	267	6	VELOUTÉ	VELOUTÉ	NNP
12327	267	7	,	,	,
12327	267	8	BECHAMEL	BECHAMEL	NNP
12327	267	9	.	.	.
12327	268	1	These	these	DT
12327	268	2	preparations	preparation	NNS
12327	268	3	are	be	VBP
12327	268	4	so	so	RB
12327	268	5	frequently	frequently	RB
12327	268	6	mentioned	mention	VBN
12327	268	7	in	in	IN
12327	268	8	modern	modern	JJ
12327	268	9	cookery	cookery	NN
12327	268	10	,	,	,
12327	268	11	that	that	IN
12327	268	12	we	-PRON-	PRP
12327	268	13	shall	shall	MD
12327	268	14	give	give	VB
12327	268	15	the	the	DT
12327	268	16	receipts	receipt	NNS
12327	268	17	for	for	IN
12327	268	18	them	-PRON-	PRP
12327	268	19	,	,	,
12327	268	20	although	although	IN
12327	268	21	they	-PRON-	PRP
12327	268	22	are	be	VBP
12327	268	23	not	not	RB
12327	268	24	appropriate	appropriate	JJ
12327	268	25	for	for	IN
12327	268	26	the	the	DT
12327	268	27	Jewish	jewish	JJ
12327	268	28	kitchen	kitchen	NN
12327	268	29	.	.	.
12327	269	1	Velouté	Velouté	NNP
12327	269	2	is	be	VBZ
12327	269	3	a	a	DT
12327	269	4	fine	fine	JJ
12327	269	5	white	white	JJ
12327	269	6	sauce	sauce	NN
12327	269	7	,	,	,
12327	269	8	made	make	VBN
12327	269	9	by	by	IN
12327	269	10	reducing	reduce	VBG
12327	269	11	a	a	DT
12327	269	12	certain	certain	JJ
12327	269	13	quantity	quantity	NN
12327	269	14	of	of	IN
12327	269	15	well	well	RB
12327	269	16	-	-	HYPH
12327	269	17	flavoured	flavour	VBN
12327	269	18	consommé	consommé	NN
12327	269	19	or	or	CC
12327	269	20	stock	stock	NN
12327	269	21	,	,	,
12327	269	22	over	over	IN
12327	269	23	a	a	DT
12327	269	24	charcoal	charcoal	NN
12327	269	25	fire	fire	NN
12327	269	26	,	,	,
12327	269	27	and	and	CC
12327	269	28	mixing	mix	VBG
12327	269	29	it	-PRON-	PRP
12327	269	30	with	with	IN
12327	269	31	boiling	boil	VBG
12327	269	32	cream	cream	NN
12327	269	33	,	,	,
12327	269	34	stirring	stir	VBG
12327	269	35	it	-PRON-	PRP
12327	269	36	carefully	carefully	RB
12327	269	37	till	till	IN
12327	269	38	it	-PRON-	PRP
12327	269	39	thickens	thicken	VBZ
12327	269	40	.	.	.
12327	270	1	Béchamel	Béchamel	NNP
12327	270	2	is	be	VBZ
12327	270	3	another	another	DT
12327	270	4	sort	sort	NN
12327	270	5	of	of	IN
12327	270	6	fine	fine	JJ
12327	270	7	white	white	JJ
12327	270	8	stock	stock	NN
12327	270	9	,	,	,
12327	270	10	thickened	thicken	VBN
12327	270	11	with	with	IN
12327	270	12	cream	cream	NN
12327	270	13	,	,	,
12327	270	14	there	there	EX
12327	270	15	is	be	VBZ
12327	270	16	more	more	JJR
12327	270	17	flavouring	flavouring	NN
12327	270	18	in	in	IN
12327	270	19	this	this	DT
12327	270	20	than	than	IN
12327	270	21	the	the	DT
12327	270	22	former	former	JJ
12327	270	23	,	,	,
12327	270	24	the	the	DT
12327	270	25	stock	stock	NN
12327	270	26	is	be	VBZ
12327	270	27	made	make	VBN
12327	270	28	of	of	IN
12327	270	29	veal	veal	NN
12327	270	30	,	,	,
12327	270	31	with	with	IN
12327	270	32	some	some	DT
12327	270	33	of	of	IN
12327	270	34	the	the	DT
12327	270	35	smoked	smoke	VBN
12327	270	36	meats	meat	NNS
12327	270	37	used	use	VBN
12327	270	38	in	in	IN
12327	270	39	English	English	NNP
12327	270	40	kitchens	kitchen	NNS
12327	270	41	,	,	,
12327	270	42	butter	butter	NN
12327	270	43	,	,	,
12327	270	44	mace	mace	NN
12327	270	45	,	,	,
12327	270	46	onion	onion	NN
12327	270	47	,	,	,
12327	270	48	mushrooms	mushroom	NNS
12327	270	49	,	,	,
12327	270	50	bay	bay	NNP
12327	270	51	leaf	leaf	NN
12327	270	52	,	,	,
12327	270	53	nutmeg	nutmeg	NNP
12327	270	54	,	,	,
12327	270	55	and	and	CC
12327	270	56	a	a	DT
12327	270	57	little	little	JJ
12327	270	58	salt	salt	NN
12327	270	59	.	.	.
12327	271	1	An	an	DT
12327	271	2	excellent	excellent	JJ
12327	271	3	substitute	substitute	NN
12327	271	4	for	for	IN
12327	271	5	these	these	DT
12327	271	6	sauces	sauce	NNS
12327	271	7	can	can	MD
12327	271	8	in	in	IN
12327	271	9	Jewish	jewish	JJ
12327	271	10	kitchens	kitchen	NNS
12327	271	11	be	be	VB
12327	271	12	made	make	VBN
12327	271	13	in	in	IN
12327	271	14	the	the	DT
12327	271	15	following	following	JJ
12327	271	16	way	way	NN
12327	271	17	:	:	:
12327	271	18	Take	take	VB
12327	271	19	some	some	DT
12327	271	20	veal	veal	NN
12327	271	21	broth	broth	NN
12327	271	22	flavored	flavor	VBD
12327	271	23	with	with	IN
12327	271	24	smoked	smoke	VBN
12327	271	25	beef	beef	NN
12327	271	26	,	,	,
12327	271	27	and	and	CC
12327	271	28	the	the	DT
12327	271	29	above	above	RB
12327	271	30	named	name	VBN
12327	271	31	seasonings	seasoning	NNS
12327	271	32	,	,	,
12327	271	33	then	then	RB
12327	271	34	beat	beat	VBD
12327	271	35	up	up	RP
12327	271	36	two	two	CD
12327	271	37	or	or	CC
12327	271	38	three	three	CD
12327	271	39	yolks	yolk	NNS
12327	271	40	of	of	IN
12327	271	41	eggs	egg	NNS
12327	271	42	,	,	,
12327	271	43	with	with	IN
12327	271	44	a	a	DT
12327	271	45	little	little	JJ
12327	271	46	of	of	IN
12327	271	47	the	the	DT
12327	271	48	stock	stock	NN
12327	271	49	and	and	CC
12327	271	50	a	a	DT
12327	271	51	spoonful	spoonful	NN
12327	271	52	of	of	IN
12327	271	53	potatoe	potatoe	NN
12327	271	54	flour	flour	NN
12327	271	55	,	,	,
12327	271	56	stir	stir	VB
12327	271	57	this	this	DT
12327	271	58	into	into	IN
12327	271	59	the	the	DT
12327	271	60	broth	broth	NN
12327	271	61	,	,	,
12327	271	62	until	until	IN
12327	271	63	it	-PRON-	PRP
12327	271	64	thickens	thicken	VBZ
12327	271	65	,	,	,
12327	271	66	it	-PRON-	PRP
12327	271	67	will	will	MD
12327	271	68	not	not	RB
12327	271	69	be	be	VB
12327	271	70	quite	quite	RB
12327	271	71	as	as	RB
12327	271	72	white	white	JJ
12327	271	73	,	,	,
12327	271	74	but	but	CC
12327	271	75	will	will	MD
12327	271	76	be	be	VB
12327	271	77	excellent	excellent	JJ
12327	271	78	.	.	.
12327	272	1	*	*	NFP
12327	272	2	*	*	NFP
12327	272	3	*	*	NFP
12327	272	4	*	*	NFP
12327	272	5	*	*	NFP
12327	272	6	FORCEMEAT	forcemeat	NN
12327	272	7	OR	or	CC
12327	272	8	FARCIE	FARCIE	NNS
12327	272	9	.	.	.
12327	273	1	Under	under	IN
12327	273	2	this	this	DT
12327	273	3	head	head	NN
12327	273	4	is	be	VBZ
12327	273	5	included	include	VBN
12327	273	6	the	the	DT
12327	273	7	various	various	JJ
12327	273	8	preparations	preparation	NNS
12327	273	9	used	use	VBN
12327	273	10	for	for	IN
12327	273	11	balls	ball	NNS
12327	273	12	,	,	,
12327	273	13	tisoles	tisole	NNS
12327	273	14	,	,	,
12327	273	15	fritters	fritter	NNS
12327	273	16	,	,	,
12327	273	17	and	and	CC
12327	273	18	stuffings	stuffing	NNS
12327	273	19	for	for	IN
12327	273	20	poultry	poultry	NN
12327	273	21	and	and	CC
12327	273	22	veal	veal	NN
12327	273	23	,	,	,
12327	273	24	it	-PRON-	PRP
12327	273	25	is	be	VBZ
12327	273	26	a	a	DT
12327	273	27	branch	branch	NN
12327	273	28	of	of	IN
12327	273	29	cooking	cooking	NN
12327	273	30	which	which	WDT
12327	273	31	requires	require	VBZ
12327	273	32	great	great	JJ
12327	273	33	care	care	NN
12327	273	34	and	and	CC
12327	273	35	judgment	judgment	NN
12327	273	36	,	,	,
12327	273	37	the	the	DT
12327	273	38	proportions	proportion	NNS
12327	273	39	should	should	MD
12327	273	40	be	be	VB
12327	273	41	so	so	RB
12327	273	42	blended	blend	VBN
12327	273	43	as	as	IN
12327	273	44	to	to	TO
12327	273	45	produce	produce	VB
12327	273	46	a	a	DT
12327	273	47	delicate	delicate	NN
12327	273	48	,	,	,
12327	273	49	yet	yet	CC
12327	273	50	savoury	savoury	NN
12327	273	51	flavor	flavor	NN
12327	273	52	,	,	,
12327	273	53	without	without	IN
12327	273	54	allowing	allow	VBG
12327	273	55	any	any	DT
12327	273	56	particular	particular	JJ
12327	273	57	herb	herb	NN
12327	273	58	or	or	CC
12327	273	59	spice	spice	NN
12327	273	60	to	to	TO
12327	273	61	predominate	predominate	VB
12327	273	62	.	.	.
12327	274	1	The	the	DT
12327	274	2	ingredients	ingredient	NNS
12327	274	3	should	should	MD
12327	274	4	always	always	RB
12327	274	5	be	be	VB
12327	274	6	pounded	pound	VBN
12327	274	7	well	well	RB
12327	274	8	together	together	RB
12327	274	9	in	in	IN
12327	274	10	a	a	DT
12327	274	11	mortar	mortar	NN
12327	274	12	,	,	,
12327	274	13	not	not	RB
12327	274	14	merely	merely	RB
12327	274	15	chopped	chop	VBN
12327	274	16	and	and	CC
12327	274	17	moistened	moisten	VBN
12327	274	18	with	with	IN
12327	274	19	egg	egg	NN
12327	274	20	,	,	,
12327	274	21	as	as	IN
12327	274	22	is	be	VBZ
12327	274	23	usually	usually	RB
12327	274	24	done	do	VBN
12327	274	25	by	by	IN
12327	274	26	inexperienced	inexperienced	JJ
12327	274	27	cooks	cook	NNS
12327	274	28	;	;	:
12327	274	29	forcemeat	forcemeat	NN
12327	274	30	can	can	MD
12327	274	31	be	be	VB
12327	274	32	served	serve	VBN
12327	274	33	in	in	IN
12327	274	34	a	a	DT
12327	274	35	variety	variety	NN
12327	274	36	of	of	IN
12327	274	37	forms	form	NNS
12327	274	38	,	,	,
12327	274	39	and	and	CC
12327	274	40	is	be	VBZ
12327	274	41	so	so	RB
12327	274	42	useful	useful	JJ
12327	274	43	a	a	DT
12327	274	44	resource	resource	NN
12327	274	45	,	,	,
12327	274	46	that	that	IN
12327	274	47	it	-PRON-	PRP
12327	274	48	well	well	RB
12327	274	49	repays	repay	VBZ
12327	274	50	the	the	DT
12327	274	51	attention	attention	NN
12327	274	52	it	-PRON-	PRP
12327	274	53	requires	require	VBZ
12327	274	54	.	.	.
12327	275	1	*	*	NFP
12327	275	2	*	*	NFP
12327	275	3	*	*	NFP
12327	275	4	*	*	NFP
12327	275	5	*	*	NFP
12327	275	6	A	a	DT
12327	275	7	SUPERIOR	superior	NN
12327	275	8	FORCEMEAT	FORCEMEAT	NNP
12327	275	9	FOR	for	IN
12327	275	10	RISOLLES	RISOLLES	NNP
12327	275	11	,	,	,
12327	275	12	FRITTERS	FRITTERS	NNP
12327	275	13	,	,	,
12327	275	14	AND	and	CC
12327	275	15	SAVORY	SAVORY	NNP
12327	275	16	MEAT	meat	NN
12327	275	17	BALLS	BALLS	NNP
12327	275	18	.	.	.
12327	276	1	Scrape	scrape	VB
12327	276	2	half	half	PDT
12327	276	3	a	a	DT
12327	276	4	pound	pound	NN
12327	276	5	of	of	IN
12327	276	6	the	the	DT
12327	276	7	fat	fat	NN
12327	276	8	of	of	IN
12327	276	9	smoked	smoke	VBN
12327	276	10	beef	beef	NN
12327	276	11	,	,	,
12327	276	12	and	and	CC
12327	276	13	a	a	DT
12327	276	14	pound	pound	NN
12327	276	15	of	of	IN
12327	276	16	lean	lean	JJ
12327	276	17	veal	veal	NN
12327	276	18	,	,	,
12327	276	19	free	free	JJ
12327	276	20	from	from	IN
12327	276	21	skin	skin	NN
12327	276	22	,	,	,
12327	276	23	vein	vein	NN
12327	276	24	,	,	,
12327	276	25	or	or	CC
12327	276	26	sinew	sinew	RB
12327	276	27	,	,	,
12327	276	28	pound	pound	VBP
12327	276	29	it	-PRON-	PRP
12327	276	30	finely	finely	RB
12327	276	31	in	in	IN
12327	276	32	a	a	DT
12327	276	33	mortar	mortar	NN
12327	276	34	with	with	IN
12327	276	35	chopped	chopped	JJ
12327	276	36	mushrooms	mushroom	NNS
12327	276	37	,	,	,
12327	276	38	a	a	DT
12327	276	39	little	little	RB
12327	276	40	minced	mince	VBN
12327	276	41	parsley	parsley	NN
12327	276	42	,	,	,
12327	276	43	salt	salt	NN
12327	276	44	and	and	CC
12327	276	45	pepper	pepper	NN
12327	276	46	,	,	,
12327	276	47	and	and	CC
12327	276	48	grated	grate	VBD
12327	276	49	lemon	lemon	NN
12327	276	50	peel	peel	NN
12327	276	51	,	,	,
12327	276	52	then	then	RB
12327	276	53	have	have	VBP
12327	276	54	ready	ready	JJ
12327	276	55	the	the	DT
12327	276	56	crumb	crumb	NN
12327	276	57	of	of	IN
12327	276	58	two	two	CD
12327	276	59	French	french	JJ
12327	276	60	rolls	roll	NNS
12327	276	61	soaked	soak	VBN
12327	276	62	in	in	IN
12327	276	63	good	good	JJ
12327	276	64	gravy	gravy	NN
12327	276	65	,	,	,
12327	276	66	press	press	VB
12327	276	67	out	out	RP
12327	276	68	the	the	DT
12327	276	69	moisture	moisture	NN
12327	276	70	,	,	,
12327	276	71	and	and	CC
12327	276	72	add	add	VB
12327	276	73	the	the	DT
12327	276	74	crumb	crumb	NN
12327	276	75	to	to	IN
12327	276	76	the	the	DT
12327	276	77	meat	meat	NN
12327	276	78	with	with	IN
12327	276	79	three	three	CD
12327	276	80	beaten	beat	VBN
12327	276	81	eggs	egg	NNS
12327	276	82	;	;	:
12327	276	83	if	if	IN
12327	276	84	the	the	DT
12327	276	85	forcemeat	forcemeat	NN
12327	276	86	is	be	VBZ
12327	276	87	required	require	VBN
12327	276	88	to	to	TO
12327	276	89	be	be	VB
12327	276	90	very	very	RB
12327	276	91	highly	highly	RB
12327	276	92	flavored	flavor	VBN
12327	276	93	,	,	,
12327	276	94	the	the	DT
12327	276	95	gravy	gravy	NN
12327	276	96	in	in	IN
12327	276	97	which	which	WDT
12327	276	98	the	the	DT
12327	276	99	rolls	roll	NNS
12327	276	100	are	be	VBP
12327	276	101	soaked	soak	VBN
12327	276	102	should	should	MD
12327	276	103	be	be	VB
12327	276	104	seasoned	season	VBN
12327	276	105	with	with	IN
12327	276	106	mushroom	mushroom	NN
12327	276	107	powder	powder	NN
12327	276	108	;	;	:
12327	276	109	a	a	DT
12327	276	110	spoonful	spoonful	NN
12327	276	111	of	of	IN
12327	276	112	ketchup	ketchup	NN
12327	276	113	,	,	,
12327	276	114	a	a	DT
12327	276	115	bay	bay	NN
12327	276	116	leaf	leaf	NN
12327	276	117	,	,	,
12327	276	118	an	an	DT
12327	276	119	onion	onion	NN
12327	276	120	,	,	,
12327	276	121	pepper	pepper	NN
12327	276	122	,	,	,
12327	276	123	salt	salt	NN
12327	276	124	,	,	,
12327	276	125	and	and	CC
12327	276	126	lemon	lemon	NN
12327	276	127	juice	juice	NN
12327	276	128	,	,	,
12327	276	129	add	add	VB
12327	276	130	this	this	DT
12327	276	131	panada	panada	NN
12327	276	132	to	to	IN
12327	276	133	the	the	DT
12327	276	134	pounded	pound	VBN
12327	276	135	meat	meat	NN
12327	276	136	and	and	CC
12327	276	137	eggs	egg	NNS
12327	276	138	,	,	,
12327	276	139	form	form	VB
12327	276	140	the	the	DT
12327	276	141	mixture	mixture	NN
12327	276	142	into	into	IN
12327	276	143	any	any	DT
12327	276	144	form	form	NN
12327	276	145	required	require	VBN
12327	276	146	,	,	,
12327	276	147	and	and	CC
12327	276	148	either	either	CC
12327	276	149	fry	fry	NN
12327	276	150	or	or	CC
12327	276	151	warm	warm	JJ
12327	276	152	in	in	IN
12327	276	153	gravy	gravy	NN
12327	276	154	,	,	,
12327	276	155	according	accord	VBG
12327	276	156	to	to	IN
12327	276	157	the	the	DT
12327	276	158	dish	dish	NN
12327	276	159	for	for	IN
12327	276	160	which	which	WDT
12327	276	161	it	-PRON-	PRP
12327	276	162	is	be	VBZ
12327	276	163	intended	intend	VBN
12327	276	164	.	.	.
12327	277	1	Any	any	DT
12327	277	2	cold	cold	JJ
12327	277	3	meats	meat	NNS
12327	277	4	pounded	pound	VBD
12327	277	5	,	,	,
12327	277	6	seasoned	season	VBN
12327	277	7	,	,	,
12327	277	8	and	and	CC
12327	277	9	made	make	VBN
12327	277	10	according	accord	VBG
12327	277	11	to	to	IN
12327	277	12	the	the	DT
12327	277	13	above	above	JJ
12327	277	14	method	method	NN
12327	277	15	are	be	VBP
12327	277	16	excellent	excellent	JJ
12327	277	17	;	;	:
12327	277	18	the	the	DT
12327	277	19	seasoning	seasoning	NN
12327	277	20	can	can	MD
12327	277	21	be	be	VB
12327	277	22	varied	varied	JJ
12327	277	23	,	,	,
12327	277	24	or	or	CC
12327	277	25	rendered	render	VBN
12327	277	26	simpler	simple	JJR
12327	277	27	if	if	IN
12327	277	28	required	require	VBN
12327	277	29	.	.	.
12327	278	1	*	*	NFP
12327	278	2	*	*	NFP
12327	278	3	*	*	NFP
12327	278	4	*	*	NFP
12327	278	5	*	*	NFP
12327	278	6	COMMON	common	NN
12327	278	7	VEAL	veal	NN
12327	278	8	,	,	,
12327	278	9	STUFFING	stuffing	NN
12327	278	10	.	.	.
12327	279	1	Have	have	VBP
12327	279	2	equal	equal	JJ
12327	279	3	quantities	quantity	NNS
12327	279	4	of	of	IN
12327	279	5	finely	finely	RB
12327	279	6	shred	shre	VBN
12327	279	7	suet	suet	NN
12327	279	8	and	and	CC
12327	279	9	grated	grate	VBD
12327	279	10	crumbs	crumb	NNS
12327	279	11	of	of	IN
12327	279	12	bread	bread	NN
12327	279	13	,	,	,
12327	279	14	add	add	VB
12327	279	15	chopped	chop	VBN
12327	279	16	sweet	sweet	JJ
12327	279	17	herbs	herb	NNS
12327	279	18	,	,	,
12327	279	19	grated	grate	VBD
12327	279	20	lemon	lemon	NN
12327	279	21	peel	peel	NN
12327	279	22	,	,	,
12327	279	23	pepper	pepper	NN
12327	279	24	,	,	,
12327	279	25	and	and	CC
12327	279	26	salt	salt	NN
12327	279	27	,	,	,
12327	279	28	pound	pound	VB
12327	279	29	it	-PRON-	PRP
12327	279	30	in	in	IN
12327	279	31	a	a	DT
12327	279	32	mortar	mortar	NN
12327	279	33	;	;	:
12327	279	34	this	this	DT
12327	279	35	is	be	VBZ
12327	279	36	also	also	RB
12327	279	37	used	use	VBN
12327	279	38	for	for	IN
12327	279	39	white	white	JJ
12327	279	40	poultry	poultry	NN
12327	279	41	,	,	,
12327	279	42	with	with	IN
12327	279	43	the	the	DT
12327	279	44	addition	addition	NN
12327	279	45	of	of	IN
12327	279	46	a	a	DT
12327	279	47	little	little	JJ
12327	279	48	grated	grate	VBN
12327	279	49	smoked	smoke	VBN
12327	279	50	beef	beef	NN
12327	279	51	,	,	,
12327	279	52	or	or	CC
12327	279	53	a	a	DT
12327	279	54	piece	piece	NN
12327	279	55	of	of	IN
12327	279	56	the	the	DT
12327	279	57	root	root	NN
12327	279	58	of	of	IN
12327	279	59	a	a	DT
12327	279	60	tongue	tongue	NN
12327	279	61	pounded	pound	VBN
12327	279	62	and	and	CC
12327	279	63	mixed	mix	VBN
12327	279	64	with	with	IN
12327	279	65	the	the	DT
12327	279	66	above	above	JJ
12327	279	67	ingredients	ingredient	NNS
12327	279	68	.	.	.
12327	280	1	*	*	NFP
12327	280	2	*	*	NFP
12327	280	3	*	*	NFP
12327	280	4	*	*	NFP
12327	280	5	*	*	NFP
12327	280	6	FISH	fish	NN
12327	280	7	FORCEMEAT	FORCEMEAT	NNS
12327	280	8	.	.	.
12327	281	1	Chop	chop	NN
12327	281	2	finely	finely	RB
12327	281	3	any	any	DT
12327	281	4	kind	kind	NN
12327	281	5	of	of	IN
12327	281	6	fish	fish	NN
12327	281	7	,	,	,
12327	281	8	that	that	WDT
12327	281	9	which	which	WDT
12327	281	10	has	have	VBZ
12327	281	11	been	be	VBN
12327	281	12	already	already	RB
12327	281	13	dressed	dressed	JJ
12327	281	14	will	will	MD
12327	281	15	answer	answer	VB
12327	281	16	the	the	DT
12327	281	17	purpose	purpose	NN
12327	281	18	,	,	,
12327	281	19	then	then	RB
12327	281	20	pound	pound	VB
12327	281	21	it	-PRON-	PRP
12327	281	22	in	in	IN
12327	281	23	a	a	DT
12327	281	24	mortar	mortar	NN
12327	281	25	with	with	IN
12327	281	26	a	a	DT
12327	281	27	couple	couple	NN
12327	281	28	of	of	IN
12327	281	29	anchovies	anchovy	NNS
12327	281	30	,	,	,
12327	281	31	or	or	CC
12327	281	32	a	a	DT
12327	281	33	little	little	JJ
12327	281	34	anchovy	anchovy	JJ
12327	281	35	essence	essence	NN
12327	281	36	,	,	,
12327	281	37	the	the	DT
12327	281	38	yolk	yolk	NN
12327	281	39	of	of	IN
12327	281	40	a	a	DT
12327	281	41	hard	hard	RB
12327	281	42	boiled	boil	VBN
12327	281	43	egg	egg	NN
12327	281	44	,	,	,
12327	281	45	a	a	DT
12327	281	46	little	little	JJ
12327	281	47	butter	butter	NN
12327	281	48	,	,	,
12327	281	49	parsley	parsley	NN
12327	281	50	or	or	CC
12327	281	51	any	any	DT
12327	281	52	other	other	JJ
12327	281	53	herb	herb	NN
12327	281	54	which	which	WDT
12327	281	55	may	may	MD
12327	281	56	be	be	VB
12327	281	57	approved	approve	VBN
12327	281	58	,	,	,
12327	281	59	grated	grate	VBN
12327	281	60	lemon	lemon	NN
12327	281	61	peel	peel	NN
12327	281	62	,	,	,
12327	281	63	and	and	CC
12327	281	64	a	a	DT
12327	281	65	little	little	JJ
12327	281	66	of	of	IN
12327	281	67	the	the	DT
12327	281	68	juice	juice	NN
12327	281	69	,	,	,
12327	281	70	then	then	RB
12327	281	71	add	add	VB
12327	281	72	a	a	DT
12327	281	73	little	little	JJ
12327	281	74	bread	bread	NN
12327	281	75	previously	previously	RB
12327	281	76	soaked	soak	VBN
12327	281	77	,	,	,
12327	281	78	and	and	CC
12327	281	79	mix	mix	VB
12327	281	80	the	the	DT
12327	281	81	whole	whole	NN
12327	281	82	into	into	IN
12327	281	83	a	a	DT
12327	281	84	paste	paste	NN
12327	281	85	,	,	,
12327	281	86	and	and	CC
12327	281	87	form	form	VB
12327	281	88	into	into	IN
12327	281	89	balls	ball	NNS
12327	281	90	,	,	,
12327	281	91	or	or	CC
12327	281	92	use	use	NN
12327	281	93	for	for	IN
12327	281	94	stuffing	stuffing	NN
12327	281	95	,	,	,
12327	281	96	&	&	CC
12327	281	97	c.	c.	NNP
12327	281	98	The	the	DT
12327	281	99	liver	liver	NN
12327	281	100	or	or	CC
12327	281	101	roe	roe	NN
12327	281	102	of	of	IN
12327	281	103	fish	fish	NN
12327	281	104	is	be	VBZ
12327	281	105	well	well	RB
12327	281	106	suited	suited	JJ
12327	281	107	to	to	TO
12327	281	108	add	add	VB
12327	281	109	to	to	IN
12327	281	110	the	the	DT
12327	281	111	fish	fish	NN
12327	281	112	,	,	,
12327	281	113	as	as	IN
12327	281	114	it	-PRON-	PRP
12327	281	115	is	be	VBZ
12327	281	116	rich	rich	JJ
12327	281	117	and	and	CC
12327	281	118	delicate	delicate	JJ
12327	281	119	.	.	.
12327	282	1	*	*	NFP
12327	282	2	*	*	NFP
12327	282	3	*	*	NFP
12327	282	4	*	*	NFP
12327	282	5	*	*	NFP
12327	282	6	FORCEMEAT	forcemeat	NN
12327	282	7	FOR	for	IN
12327	282	8	DRESSING	dress	VBG
12327	282	9	FISH	FISH	NNS
12327	282	10	FILLETS	fillet	NNS
12327	282	11	.	.	.
12327	283	1	Pound	pound	NN
12327	283	2	finely	finely	RB
12327	283	3	anchovies	anchovie	VBZ
12327	283	4	,	,	,
12327	283	5	grated	grate	VBN
12327	283	6	bread	bread	NN
12327	283	7	,	,	,
12327	283	8	chopped	chop	VBD
12327	283	9	parsley	parsley	NN
12327	283	10	,	,	,
12327	283	11	and	and	CC
12327	283	12	the	the	DT
12327	283	13	yolk	yolk	NN
12327	283	14	of	of	IN
12327	283	15	a	a	DT
12327	283	16	hard	hard	RB
12327	283	17	boiled	boil	VBN
12327	283	18	egg	egg	NN
12327	283	19	,	,	,
12327	283	20	add	add	VB
12327	283	21	grated	grate	VBN
12327	283	22	lemon	lemon	NN
12327	283	23	peel	peel	NN
12327	283	24	,	,	,
12327	283	25	a	a	DT
12327	283	26	little	little	JJ
12327	283	27	lemon	lemon	NN
12327	283	28	juice	juice	NN
12327	283	29	,	,	,
12327	283	30	pepper	pepper	NN
12327	283	31	and	and	CC
12327	283	32	salt	salt	NN
12327	283	33	,	,	,
12327	283	34	and	and	CC
12327	283	35	make	make	VB
12327	283	36	into	into	IN
12327	283	37	a	a	DT
12327	283	38	paste	paste	NN
12327	283	39	with	with	IN
12327	283	40	two	two	CD
12327	283	41	eggs	egg	NNS
12327	283	42	.	.	.
12327	284	1	*	*	NFP
12327	284	2	*	*	NFP
12327	284	3	*	*	NFP
12327	284	4	*	*	NFP
12327	284	5	*	*	NFP
12327	284	6	FORCEMEAT	forcemeat	NN
12327	284	7	FOR	for	IN
12327	284	8	DRESSING	DRESSING	NNP
12327	284	9	CUTLETS	CUTLETS	NNP
12327	284	10	,	,	,
12327	284	11	ETC	ETC	NNP
12327	284	12	.	.	.
12327	285	1	Add	add	VB
12327	285	2	to	to	TO
12327	285	3	grated	grate	VBN
12327	285	4	stale	stale	JJ
12327	285	5	bread	bread	NN
12327	285	6	,	,	,
12327	285	7	an	an	DT
12327	285	8	equal	equal	JJ
12327	285	9	quantity	quantity	NN
12327	285	10	of	of	IN
12327	285	11	chopped	chop	VBN
12327	285	12	parsley	parsley	NN
12327	285	13	,	,	,
12327	285	14	season	season	NN
12327	285	15	it	-PRON-	PRP
12327	285	16	well	well	RB
12327	285	17	,	,	,
12327	285	18	and	and	CC
12327	285	19	mix	mix	VB
12327	285	20	it	-PRON-	PRP
12327	285	21	with	with	IN
12327	285	22	clarified	clarify	VBN
12327	285	23	suet	suet	NN
12327	285	24	,	,	,
12327	285	25	then	then	RB
12327	285	26	brush	brush	VB
12327	285	27	the	the	DT
12327	285	28	cutlets	cutlet	NNS
12327	285	29	with	with	IN
12327	285	30	beaten	beat	VBN
12327	285	31	yolks	yolk	NNS
12327	285	32	of	of	IN
12327	285	33	eggs	egg	NNS
12327	285	34	,	,	,
12327	285	35	lay	lie	VBD
12327	285	36	on	on	IN
12327	285	37	the	the	DT
12327	285	38	mixture	mixture	NN
12327	285	39	thickly	thickly	RB
12327	285	40	with	with	IN
12327	285	41	a	a	DT
12327	285	42	knife	knife	NN
12327	285	43	,	,	,
12327	285	44	and	and	CC
12327	285	45	sprinkle	sprinkle	VB
12327	285	46	over	over	RP
12327	285	47	with	with	IN
12327	285	48	dry	dry	JJ
12327	285	49	and	and	CC
12327	285	50	fine	fine	JJ
12327	285	51	bread	bread	NN
12327	285	52	crumbs	crumb	VBZ
12327	285	53	.	.	.
12327	286	1	*	*	NFP
12327	286	2	*	*	NFP
12327	286	3	*	*	NFP
12327	286	4	*	*	NFP
12327	286	5	*	*	NFP
12327	286	6	EGG	egg	NN
12327	286	7	BALLS	BALLS	NNP
12327	286	8	.	.	.
12327	287	1	Beat	beat	VB
12327	287	2	the	the	DT
12327	287	3	hard	hard	JJ
12327	287	4	yolks	yolk	NNS
12327	287	5	of	of	IN
12327	287	6	eggs	egg	NNS
12327	287	7	in	in	IN
12327	287	8	a	a	DT
12327	287	9	mortar	mortar	NN
12327	287	10	,	,	,
12327	287	11	make	make	VB
12327	287	12	it	-PRON-	PRP
12327	287	13	into	into	IN
12327	287	14	a	a	DT
12327	287	15	paste	paste	NN
12327	287	16	with	with	IN
12327	287	17	the	the	DT
12327	287	18	yolk	yolk	NN
12327	287	19	of	of	IN
12327	287	20	a	a	DT
12327	287	21	raw	raw	JJ
12327	287	22	egg	egg	NN
12327	287	23	,	,	,
12327	287	24	form	form	VB
12327	287	25	the	the	DT
12327	287	26	paste	paste	NN
12327	287	27	into	into	IN
12327	287	28	very	very	RB
12327	287	29	small	small	JJ
12327	287	30	balls	ball	NNS
12327	287	31	,	,	,
12327	287	32	and	and	CC
12327	287	33	throw	throw	VB
12327	287	34	them	-PRON-	PRP
12327	287	35	into	into	IN
12327	287	36	boiling	boil	VBG
12327	287	37	water	water	NN
12327	287	38	for	for	IN
12327	287	39	a	a	DT
12327	287	40	minute	minute	NN
12327	287	41	or	or	CC
12327	287	42	so	so	RB
12327	287	43	,	,	,
12327	287	44	to	to	TO
12327	287	45	harden	harden	VB
12327	287	46	them	-PRON-	PRP
12327	287	47	.	.	.
12327	288	1	*	*	NFP
12327	288	2	*	*	NFP
12327	288	3	*	*	NFP
12327	288	4	*	*	NFP
12327	288	5	*	*	NFP
12327	288	6	PREPARATION	preparation	NN
12327	288	7	FOR	for	IN
12327	288	8	CUTLETS	cutlet	NNS
12327	288	9	OF	of	IN
12327	288	10	FOWL	FOWL	NNP
12327	288	11	OR	or	CC
12327	288	12	VEAL	veal	NN
12327	288	13	.	.	.
12327	289	1	Make	make	VB
12327	289	2	a	a	DT
12327	289	3	smooth	smooth	JJ
12327	289	4	batter	batter	NN
12327	289	5	of	of	IN
12327	289	6	flour	flour	NN
12327	289	7	,	,	,
12327	289	8	and	and	CC
12327	289	9	a	a	DT
12327	289	10	little	little	JJ
12327	289	11	salad	salad	NN
12327	289	12	oil	oil	NN
12327	289	13	,	,	,
12327	289	14	and	and	CC
12327	289	15	two	two	CD
12327	289	16	eggs	egg	NNS
12327	289	17	,	,	,
12327	289	18	a	a	DT
12327	289	19	little	little	JJ
12327	289	20	white	white	JJ
12327	289	21	pepper	pepper	NN
12327	289	22	,	,	,
12327	289	23	salt	salt	NN
12327	289	24	,	,	,
12327	289	25	and	and	CC
12327	289	26	nutmeg	nutmeg	NNP
12327	289	27	,	,	,
12327	289	28	turn	turn	VB
12327	289	29	the	the	DT
12327	289	30	cutlets	cutlet	NNS
12327	289	31	well	well	UH
12327	289	32	in	in	IN
12327	289	33	this	this	DT
12327	289	34	mixture	mixture	NN
12327	289	35	,	,	,
12327	289	36	and	and	CC
12327	289	37	fry	fry	VB
12327	289	38	a	a	DT
12327	289	39	light	light	NN
12327	289	40	brown	brown	NN
12327	289	41	,	,	,
12327	289	42	garnish	garnish	VBP
12327	289	43	with	with	IN
12327	289	44	slices	slice	NNS
12327	289	45	of	of	IN
12327	289	46	lemon	lemon	NN
12327	289	47	,	,	,
12327	289	48	and	and	CC
12327	289	49	crisped	crisp	VBD
12327	289	50	parsley	parsley	NN
12327	289	51	,	,	,
12327	289	52	this	this	DT
12327	289	53	is	be	VBZ
12327	289	54	done	do	VBN
12327	289	55	by	by	IN
12327	289	56	putting	put	VBG
12327	289	57	in	in	RP
12327	289	58	the	the	DT
12327	289	59	parsley	parsley	NN
12327	289	60	after	after	IN
12327	289	61	the	the	DT
12327	289	62	cutlets	cutlet	NNS
12327	289	63	have	have	VBP
12327	289	64	been	be	VBN
12327	289	65	fried	fry	VBN
12327	289	66	,	,	,
12327	289	67	it	-PRON-	PRP
12327	289	68	will	will	MD
12327	289	69	speedily	speedily	RB
12327	289	70	crisp	crisp	VB
12327	289	71	;	;	:
12327	289	72	it	-PRON-	PRP
12327	289	73	should	should	MD
12327	289	74	then	then	RB
12327	289	75	be	be	VB
12327	289	76	drained	drain	VBN
12327	289	77	,	,	,
12327	289	78	to	to	TO
12327	289	79	prevent	prevent	VB
12327	289	80	its	-PRON-	PRP$
12327	289	81	being	be	VBG
12327	289	82	greasy	greasy	JJ
12327	289	83	.	.	.
12327	290	1	CHAPTER	CHAPTER	NNP
12327	290	2	III	III	NNP
12327	290	3	.	.	.
12327	291	1	Fish	fish	NN
12327	291	2	.	.	.
12327	292	1	PRELIMINARY	PRELIMINARY	NNP
12327	292	2	REMARKS	REMARKS	NNP
12327	292	3	.	.	.
12327	293	1	When	when	WRB
12327	293	2	fish	fish	NN
12327	293	3	is	be	VBZ
12327	293	4	to	to	TO
12327	293	5	be	be	VB
12327	293	6	boiled	boil	VBN
12327	293	7	,	,	,
12327	293	8	it	-PRON-	PRP
12327	293	9	should	should	MD
12327	293	10	be	be	VB
12327	293	11	rubbed	rub	VBN
12327	293	12	lightly	lightly	RB
12327	293	13	over	over	RB
12327	293	14	with	with	IN
12327	293	15	salt	salt	NN
12327	293	16	,	,	,
12327	293	17	and	and	CC
12327	293	18	set	set	VBD
12327	293	19	on	on	IN
12327	293	20	the	the	DT
12327	293	21	fire	fire	NN
12327	293	22	in	in	IN
12327	293	23	a	a	DT
12327	293	24	saucepan	saucepan	NN
12327	293	25	or	or	CC
12327	293	26	fish	fish	NN
12327	293	27	-	-	HYPH
12327	293	28	kettle	kettle	NN
12327	293	29	sufficiently	sufficiently	RB
12327	293	30	large	large	JJ
12327	293	31	,	,	,
12327	293	32	in	in	IN
12327	293	33	hard	hard	JJ
12327	293	34	cold	cold	JJ
12327	293	35	water	water	NN
12327	293	36	,	,	,
12327	293	37	with	with	IN
12327	293	38	a	a	DT
12327	293	39	little	little	JJ
12327	293	40	salt	salt	NN
12327	293	41	,	,	,
12327	293	42	a	a	DT
12327	293	43	spoonful	spoonful	JJ
12327	293	44	or	or	CC
12327	293	45	two	two	CD
12327	293	46	of	of	IN
12327	293	47	vinegar	vinegar	NN
12327	293	48	is	be	VBZ
12327	293	49	sometimes	sometimes	RB
12327	293	50	added	add	VBN
12327	293	51	,	,	,
12327	293	52	which	which	WDT
12327	293	53	has	have	VBZ
12327	293	54	the	the	DT
12327	293	55	effect	effect	NN
12327	293	56	of	of	IN
12327	293	57	increasing	increase	VBG
12327	293	58	its	-PRON-	PRP$
12327	293	59	firmness	firmness	NN
12327	293	60	.	.	.
12327	294	1	Fish	fish	NN
12327	294	2	for	for	IN
12327	294	3	broiling	broiling	NN
12327	294	4	should	should	MD
12327	294	5	be	be	VB
12327	294	6	rubbed	rub	VBN
12327	294	7	over	over	RP
12327	294	8	with	with	IN
12327	294	9	vinegar	vinegar	NN
12327	294	10	,	,	,
12327	294	11	well	well	RB
12327	294	12	dried	dry	VBN
12327	294	13	in	in	IN
12327	294	14	a	a	DT
12327	294	15	cloth	cloth	NN
12327	294	16	and	and	CC
12327	294	17	floured	flour	VBD
12327	294	18	.	.	.
12327	295	1	The	the	DT
12327	295	2	fire	fire	NN
12327	295	3	must	must	MD
12327	295	4	be	be	VB
12327	295	5	clear	clear	JJ
12327	295	6	and	and	CC
12327	295	7	free	free	JJ
12327	295	8	from	from	IN
12327	295	9	smoke	smoke	NN
12327	295	10	,	,	,
12327	295	11	the	the	DT
12327	295	12	gridiron	gridiron	NNP
12327	295	13	made	make	VBD
12327	295	14	quite	quite	RB
12327	295	15	hot	hot	JJ
12327	295	16	,	,	,
12327	295	17	and	and	CC
12327	295	18	the	the	DT
12327	295	19	bars	bar	NNS
12327	295	20	buttered	butter	VBD
12327	295	21	before	before	IN
12327	295	22	the	the	DT
12327	295	23	fish	fish	NN
12327	295	24	is	be	VBZ
12327	295	25	put	put	VBN
12327	295	26	on	on	IN
12327	295	27	it	-PRON-	PRP
12327	295	28	.	.	.
12327	296	1	Fish	fish	NN
12327	296	2	to	to	TO
12327	296	3	be	be	VB
12327	296	4	fried	fry	VBN
12327	296	5	should	should	MD
12327	296	6	be	be	VB
12327	296	7	rubbed	rub	VBN
12327	296	8	in	in	IN
12327	296	9	with	with	IN
12327	296	10	salt	salt	NN
12327	296	11	,	,	,
12327	296	12	dried	dry	VBN
12327	296	13	,	,	,
12327	296	14	rolled	roll	VBN
12327	296	15	in	in	IN
12327	296	16	a	a	DT
12327	296	17	cloth	cloth	NN
12327	296	18	,	,	,
12327	296	19	and	and	CC
12327	296	20	placed	place	VBN
12327	296	21	for	for	IN
12327	296	22	a	a	DT
12327	296	23	few	few	JJ
12327	296	24	minutes	minute	NNS
12327	296	25	before	before	IN
12327	296	26	the	the	DT
12327	296	27	fire	fire	NN
12327	296	28	previous	previous	JJ
12327	296	29	to	to	IN
12327	296	30	being	be	VBG
12327	296	31	put	put	VBN
12327	296	32	in	in	IN
12327	296	33	the	the	DT
12327	296	34	pan	pan	NN
12327	296	35	.	.	.
12327	297	1	*	*	NFP
12327	297	2	*	*	NFP
12327	297	3	*	*	NFP
12327	297	4	*	*	NFP
12327	297	5	*	*	NFP
12327	297	6	FISH	FISH	NNS
12327	297	7	FRIED	FRIED	NNP
12327	297	8	IN	in	IN
12327	297	9	OIL	OIL	NNP
12327	297	10	.	.	.
12327	298	1	Soles	Soles	NNP
12327	298	2	,	,	,
12327	298	3	plaice	plaice	NN
12327	298	4	,	,	,
12327	298	5	or	or	CC
12327	298	6	salmon	salmon	NN
12327	298	7	,	,	,
12327	298	8	are	be	VBP
12327	298	9	the	the	DT
12327	298	10	best	good	JJS
12327	298	11	kinds	kind	NNS
12327	298	12	of	of	IN
12327	298	13	fish	fish	NN
12327	298	14	to	to	TO
12327	298	15	dress	dress	VB
12327	298	16	in	in	IN
12327	298	17	this	this	DT
12327	298	18	manner	manner	NN
12327	298	19	,	,	,
12327	298	20	although	although	IN
12327	298	21	various	various	JJ
12327	298	22	other	other	JJ
12327	298	23	sorts	sort	NNS
12327	298	24	are	be	VBP
12327	298	25	frequently	frequently	RB
12327	298	26	used	use	VBN
12327	298	27	.	.	.
12327	299	1	When	when	WRB
12327	299	2	prepared	prepare	VBN
12327	299	3	by	by	IN
12327	299	4	salting	salt	VBG
12327	299	5	or	or	CC
12327	299	6	drying	dry	VBG
12327	299	7	,	,	,
12327	299	8	as	as	IN
12327	299	9	above	above	IN
12327	299	10	directed	direct	VBN
12327	299	11	,	,	,
12327	299	12	have	have	VBP
12327	299	13	a	a	DT
12327	299	14	dish	dish	NN
12327	299	15	ready	ready	JJ
12327	299	16	with	with	IN
12327	299	17	beaten	beat	VBN
12327	299	18	eggs	egg	NNS
12327	299	19	,	,	,
12327	299	20	turn	turn	VB
12327	299	21	the	the	DT
12327	299	22	fish	fish	NN
12327	299	23	well	well	RB
12327	299	24	over	over	RB
12327	299	25	in	in	IN
12327	299	26	them	-PRON-	PRP
12327	299	27	,	,	,
12327	299	28	and	and	CC
12327	299	29	sprinkle	sprinkle	VB
12327	299	30	it	-PRON-	PRP
12327	299	31	freely	freely	RB
12327	299	32	with	with	IN
12327	299	33	flour	flour	NN
12327	299	34	,	,	,
12327	299	35	so	so	IN
12327	299	36	that	that	IN
12327	299	37	the	the	DT
12327	299	38	fish	fish	NN
12327	299	39	may	may	MD
12327	299	40	be	be	VB
12327	299	41	covered	cover	VBN
12327	299	42	entirely	entirely	RB
12327	299	43	with	with	IN
12327	299	44	it	-PRON-	PRP
12327	299	45	,	,	,
12327	299	46	then	then	RB
12327	299	47	place	place	VB
12327	299	48	it	-PRON-	PRP
12327	299	49	in	in	IN
12327	299	50	a	a	DT
12327	299	51	pan	pan	NN
12327	299	52	with	with	IN
12327	299	53	a	a	DT
12327	299	54	good	good	JJ
12327	299	55	quantity	quantity	NN
12327	299	56	of	of	IN
12327	299	57	the	the	DT
12327	299	58	best	good	JJS
12327	299	59	frying	frying	JJ
12327	299	60	oil	oil	NN
12327	299	61	at	at	IN
12327	299	62	boiling	boil	VBG
12327	299	63	heat	heat	NN
12327	299	64	;	;	:
12327	299	65	fry	fry	VB
12327	299	66	the	the	DT
12327	299	67	fish	fish	NN
12327	299	68	in	in	IN
12327	299	69	it	-PRON-	PRP
12327	299	70	gently	gently	RB
12327	299	71	,	,	,
12327	299	72	till	till	IN
12327	299	73	of	of	IN
12327	299	74	a	a	DT
12327	299	75	fine	fine	JJ
12327	299	76	equal	equal	JJ
12327	299	77	brown	brown	JJ
12327	299	78	colour	colour	NN
12327	299	79	,	,	,
12327	299	80	when	when	WRB
12327	299	81	done	do	VBN
12327	299	82	,	,	,
12327	299	83	it	-PRON-	PRP
12327	299	84	should	should	MD
12327	299	85	be	be	VB
12327	299	86	placed	place	VBN
12327	299	87	on	on	IN
12327	299	88	a	a	DT
12327	299	89	cloth	cloth	NN
12327	299	90	before	before	IN
12327	299	91	the	the	DT
12327	299	92	fire	fire	NN
12327	299	93	for	for	IN
12327	299	94	the	the	DT
12327	299	95	oil	oil	NN
12327	299	96	to	to	TO
12327	299	97	drain	drain	VB
12327	299	98	off	off	RP
12327	299	99	;	;	:
12327	299	100	great	great	JJ
12327	299	101	care	care	NN
12327	299	102	should	should	MD
12327	299	103	be	be	VB
12327	299	104	observed	observe	VBN
12327	299	105	that	that	IN
12327	299	106	the	the	DT
12327	299	107	oil	oil	NN
12327	299	108	should	should	MD
12327	299	109	have	have	VB
12327	299	110	ceased	cease	VBN
12327	299	111	to	to	TO
12327	299	112	bubble	bubble	VB
12327	299	113	when	when	WRB
12327	299	114	the	the	DT
12327	299	115	fish	fish	NN
12327	299	116	is	be	VBZ
12327	299	117	put	put	VBN
12327	299	118	in	in	RP
12327	299	119	,	,	,
12327	299	120	otherwise	otherwise	RB
12327	299	121	it	-PRON-	PRP
12327	299	122	will	will	MD
12327	299	123	be	be	VB
12327	299	124	greasy	greasy	JJ
12327	299	125	;	;	:
12327	299	126	the	the	DT
12327	299	127	oil	oil	NN
12327	299	128	will	will	MD
12327	299	129	serve	serve	VB
12327	299	130	for	for	IN
12327	299	131	two	two	CD
12327	299	132	or	or	CC
12327	299	133	three	three	CD
12327	299	134	times	time	NNS
12327	299	135	if	if	IN
12327	299	136	strained	strain	VBN
12327	299	137	off	off	RP
12327	299	138	and	and	CC
12327	299	139	poured	pour	VBD
12327	299	140	into	into	IN
12327	299	141	a	a	DT
12327	299	142	jar	jar	NN
12327	299	143	.	.	.
12327	300	1	Fish	fish	NN
12327	300	2	prepared	prepare	VBN
12327	300	3	in	in	IN
12327	300	4	this	this	DT
12327	300	5	way	way	NN
12327	300	6	is	be	VBZ
12327	300	7	usually	usually	RB
12327	300	8	served	serve	VBN
12327	300	9	cold	cold	JJ
12327	300	10	.	.	.
12327	301	1	*	*	NFP
12327	301	2	*	*	NFP
12327	301	3	*	*	NFP
12327	301	4	*	*	NFP
12327	301	5	*	*	NFP
12327	301	6	FRIED	FRIED	NNP
12327	301	7	SOLES	SOLES	NNP
12327	301	8	IN	in	IN
12327	301	9	THE	the	DT
12327	301	10	ENGLISH	ENGLISH	NNP
12327	301	11	WAY	way	NN
12327	301	12	.	.	.
12327	302	1	Prepare	prepare	VB
12327	302	2	the	the	DT
12327	302	3	soles	sol	NNS
12327	302	4	as	as	IN
12327	302	5	directed	direct	VBN
12327	302	6	in	in	IN
12327	302	7	the	the	DT
12327	302	8	last	last	JJ
12327	302	9	receipt	receipt	NN
12327	302	10	,	,	,
12327	302	11	brush	brush	VB
12327	302	12	them	-PRON-	PRP
12327	302	13	over	over	RP
12327	302	14	with	with	IN
12327	302	15	egg	egg	NN
12327	302	16	,	,	,
12327	302	17	dredge	dredge	VB
12327	302	18	them	-PRON-	PRP
12327	302	19	with	with	IN
12327	302	20	stale	stale	JJ
12327	302	21	bread	bread	NN
12327	302	22	crumbs	crumb	NNS
12327	302	23	,	,	,
12327	302	24	and	and	CC
12327	302	25	fry	fry	VB
12327	302	26	in	in	IN
12327	302	27	boiling	boil	VBG
12327	302	28	butter	butter	NN
12327	302	29	;	;	:
12327	302	30	this	this	DT
12327	302	31	method	method	NN
12327	302	32	is	be	VBZ
12327	302	33	preferable	preferable	JJ
12327	302	34	when	when	WRB
12327	302	35	required	require	VBN
12327	302	36	to	to	TO
12327	302	37	be	be	VB
12327	302	38	served	serve	VBN
12327	302	39	hot	hot	JJ
12327	302	40	.	.	.
12327	303	1	*	*	NFP
12327	303	2	*	*	NFP
12327	303	3	*	*	NFP
12327	303	4	*	*	NFP
12327	303	5	*	*	NFP
12327	303	6	ESCOBECHE	escobeche	NN
12327	303	7	.	.	.
12327	304	1	Take	take	VB
12327	304	2	some	some	DT
12327	304	3	cold	cold	JJ
12327	304	4	fried	fry	VBN
12327	304	5	fish	fish	NN
12327	304	6	,	,	,
12327	304	7	place	place	VB
12327	304	8	it	-PRON-	PRP
12327	304	9	in	in	IN
12327	304	10	a	a	DT
12327	304	11	deep	deep	JJ
12327	304	12	pan	pan	NN
12327	304	13	,	,	,
12327	304	14	then	then	RB
12327	304	15	boil	boil	VB
12327	304	16	half	half	PDT
12327	304	17	a	a	DT
12327	304	18	pint	pint	NN
12327	304	19	of	of	IN
12327	304	20	vinegar	vinegar	NN
12327	304	21	with	with	IN
12327	304	22	two	two	CD
12327	304	23	table	table	NN
12327	304	24	spoonsful	spoonsful	JJ
12327	304	25	of	of	IN
12327	304	26	water	water	NN
12327	304	27	,	,	,
12327	304	28	and	and	CC
12327	304	29	one	one	CD
12327	304	30	of	of	IN
12327	304	31	oil	oil	NN
12327	304	32	,	,	,
12327	304	33	a	a	DT
12327	304	34	little	little	RB
12327	304	35	grated	grated	JJ
12327	304	36	ginger	ginger	NN
12327	304	37	,	,	,
12327	304	38	allspice	allspice	NN
12327	304	39	,	,	,
12327	304	40	cayenne	cayenne	NN
12327	304	41	pepper	pepper	NN
12327	304	42	,	,	,
12327	304	43	two	two	CD
12327	304	44	bay	bay	NN
12327	304	45	leaves	leave	NNS
12327	304	46	,	,	,
12327	304	47	a	a	DT
12327	304	48	little	little	JJ
12327	304	49	salt	salt	NN
12327	304	50	,	,	,
12327	304	51	and	and	CC
12327	304	52	a	a	DT
12327	304	53	table	table	NN
12327	304	54	spoonful	spoonful	JJ
12327	304	55	of	of	IN
12327	304	56	lemon	lemon	NN
12327	304	57	juice	juice	NN
12327	304	58	,	,	,
12327	304	59	with	with	IN
12327	304	60	sliced	sliced	JJ
12327	304	61	onions	onion	NNS
12327	304	62	;	;	:
12327	304	63	when	when	WRB
12327	304	64	boiling	boil	VBG
12327	304	65	,	,	,
12327	304	66	pour	pour	VB
12327	304	67	it	-PRON-	PRP
12327	304	68	over	over	IN
12327	304	69	the	the	DT
12327	304	70	fish	fish	NN
12327	304	71	,	,	,
12327	304	72	cover	cover	VB
12327	304	73	the	the	DT
12327	304	74	pan	pan	NN
12327	304	75	,	,	,
12327	304	76	and	and	CC
12327	304	77	let	let	VB
12327	304	78	it	-PRON-	PRP
12327	304	79	stand	stand	VB
12327	304	80	twenty	twenty	CD
12327	304	81	-	-	HYPH
12327	304	82	four	four	CD
12327	304	83	hours	hour	NNS
12327	304	84	before	before	IN
12327	304	85	serving	serve	VBG
12327	304	86	.	.	.
12327	305	1	*	*	NFP
12327	305	2	*	*	NFP
12327	305	3	*	*	NFP
12327	305	4	*	*	NFP
12327	305	5	*	*	NFP
12327	305	6	FISH	FISH	NNS
12327	305	7	STEWED	stewed	VBP
12327	305	8	WHITE	white	JJ
12327	305	9	.	.	.
12327	306	1	Put	put	VB
12327	306	2	an	an	DT
12327	306	3	onion	onion	NN
12327	306	4	,	,	,
12327	306	5	finely	finely	RB
12327	306	6	chopped	chop	VBN
12327	306	7	,	,	,
12327	306	8	into	into	IN
12327	306	9	a	a	DT
12327	306	10	stew	stew	NN
12327	306	11	-	-	HYPH
12327	306	12	pan	pan	NN
12327	306	13	,	,	,
12327	306	14	with	with	IN
12327	306	15	a	a	DT
12327	306	16	little	little	JJ
12327	306	17	oil	oil	NN
12327	306	18	,	,	,
12327	306	19	till	till	IN
12327	306	20	the	the	DT
12327	306	21	onion	onion	NN
12327	306	22	becomes	become	VBZ
12327	306	23	brown	brown	JJ
12327	306	24	,	,	,
12327	306	25	then	then	RB
12327	306	26	add	add	VB
12327	306	27	half	half	PDT
12327	306	28	a	a	DT
12327	306	29	pint	pint	NN
12327	306	30	of	of	IN
12327	306	31	water	water	NN
12327	306	32	,	,	,
12327	306	33	and	and	CC
12327	306	34	place	place	VB
12327	306	35	the	the	DT
12327	306	36	fish	fish	NN
12327	306	37	in	in	IN
12327	306	38	the	the	DT
12327	306	39	stew	stew	NN
12327	306	40	-	-	HYPH
12327	306	41	pan	pan	NN
12327	306	42	,	,	,
12327	306	43	seasoning	seasoning	NN
12327	306	44	with	with	IN
12327	306	45	pepper	pepper	NN
12327	306	46	,	,	,
12327	306	47	salt	salt	NN
12327	306	48	,	,	,
12327	306	49	mace	mace	NN
12327	306	50	,	,	,
12327	306	51	ground	ground	NN
12327	306	52	allspice	allspice	NN
12327	306	53	,	,	,
12327	306	54	nutmeg	nutmeg	NNP
12327	306	55	,	,	,
12327	306	56	and	and	CC
12327	306	57	ginger	ginger	NN
12327	306	58	;	;	:
12327	306	59	let	let	VB
12327	306	60	it	-PRON-	PRP
12327	306	61	stew	stew	VB
12327	306	62	gently	gently	RB
12327	306	63	till	till	IN
12327	306	64	the	the	DT
12327	306	65	fish	fish	NN
12327	306	66	is	be	VBZ
12327	306	67	done	do	VBN
12327	306	68	,	,	,
12327	306	69	then	then	RB
12327	306	70	prepare	prepare	VB
12327	306	71	the	the	DT
12327	306	72	beaten	beat	VBN
12327	306	73	yolks	yolk	NNS
12327	306	74	of	of	IN
12327	306	75	four	four	CD
12327	306	76	eggs	egg	NNS
12327	306	77	,	,	,
12327	306	78	with	with	IN
12327	306	79	the	the	DT
12327	306	80	juice	juice	NN
12327	306	81	of	of	IN
12327	306	82	two	two	CD
12327	306	83	lemons	lemon	NNS
12327	306	84	,	,	,
12327	306	85	and	and	CC
12327	306	86	a	a	DT
12327	306	87	tea	tea	NN
12327	306	88	spoonful	spoonful	JJ
12327	306	89	of	of	IN
12327	306	90	flour	flour	NN
12327	306	91	,	,	,
12327	306	92	a	a	DT
12327	306	93	table	table	NN
12327	306	94	spoonful	spoonful	JJ
12327	306	95	of	of	IN
12327	306	96	cold	cold	JJ
12327	306	97	water	water	NN
12327	306	98	,	,	,
12327	306	99	and	and	CC
12327	306	100	a	a	DT
12327	306	101	little	little	JJ
12327	306	102	saffron	saffron	NN
12327	306	103	,	,	,
12327	306	104	mix	mix	VBP
12327	306	105	well	well	RB
12327	306	106	in	in	IN
12327	306	107	a	a	DT
12327	306	108	cup	cup	NN
12327	306	109	,	,	,
12327	306	110	and	and	CC
12327	306	111	pour	pour	VB
12327	306	112	it	-PRON-	PRP
12327	306	113	into	into	IN
12327	306	114	the	the	DT
12327	306	115	stew	stew	NN
12327	306	116	-	-	HYPH
12327	306	117	pan	pan	NN
12327	306	118	,	,	,
12327	306	119	stirring	stir	VBG
12327	306	120	it	-PRON-	PRP
12327	306	121	carefully	carefully	RB
12327	306	122	one	one	CD
12327	306	123	way	way	NN
12327	306	124	until	until	IN
12327	306	125	it	-PRON-	PRP
12327	306	126	thickens	thicken	VBZ
12327	306	127	.	.	.
12327	307	1	Balls	ball	NNS
12327	307	2	should	should	MD
12327	307	3	be	be	VB
12327	307	4	thrown	throw	VBN
12327	307	5	in	in	IN
12327	307	6	about	about	RB
12327	307	7	twenty	twenty	CD
12327	307	8	minutes	minute	NNS
12327	307	9	before	before	IN
12327	307	10	serving	serve	VBG
12327	307	11	;	;	:
12327	307	12	they	-PRON-	PRP
12327	307	13	are	be	VBP
12327	307	14	made	make	VBN
12327	307	15	in	in	IN
12327	307	16	the	the	DT
12327	307	17	following	following	JJ
12327	307	18	way	way	NN
12327	307	19	:	:	:
12327	307	20	take	take	VB
12327	307	21	a	a	DT
12327	307	22	little	little	JJ
12327	307	23	of	of	IN
12327	307	24	the	the	DT
12327	307	25	fish	fish	NN
12327	307	26	,	,	,
12327	307	27	the	the	DT
12327	307	28	liver	liver	NN
12327	307	29	,	,	,
12327	307	30	and	and	CC
12327	307	31	roe	roe	NNP
12327	307	32	,	,	,
12327	307	33	if	if	IN
12327	307	34	there	there	EX
12327	307	35	is	be	VBZ
12327	307	36	any	any	DT
12327	307	37	,	,	,
12327	307	38	beat	beat	VB
12327	307	39	it	-PRON-	PRP
12327	307	40	up	up	RP
12327	307	41	finely	finely	RB
12327	307	42	with	with	IN
12327	307	43	chopped	chop	VBN
12327	307	44	parsley	parsley	NN
12327	307	45	,	,	,
12327	307	46	and	and	CC
12327	307	47	spread	spread	VBD
12327	307	48	warmed	warm	VBD
12327	307	49	butter	butter	NN
12327	307	50	,	,	,
12327	307	51	crumbs	crumb	NNS
12327	307	52	of	of	IN
12327	307	53	bread	bread	NN
12327	307	54	,	,	,
12327	307	55	and	and	CC
12327	307	56	seasoning	seasoning	NN
12327	307	57	according	accord	VBG
12327	307	58	to	to	IN
12327	307	59	taste	taste	NN
12327	307	60	;	;	:
12327	307	61	form	form	VB
12327	307	62	this	this	DT
12327	307	63	into	into	IN
12327	307	64	a	a	DT
12327	307	65	paste	paste	NN
12327	307	66	with	with	IN
12327	307	67	eggs	egg	NNS
12327	307	68	,	,	,
12327	307	69	and	and	CC
12327	307	70	make	make	VB
12327	307	71	it	-PRON-	PRP
12327	307	72	into	into	IN
12327	307	73	balls	ball	NNS
12327	307	74	of	of	IN
12327	307	75	a	a	DT
12327	307	76	moderate	moderate	JJ
12327	307	77	size	size	NN
12327	307	78	;	;	:
12327	307	79	this	this	DT
12327	307	80	is	be	VBZ
12327	307	81	a	a	DT
12327	307	82	very	very	RB
12327	307	83	nice	nice	JJ
12327	307	84	dish	dish	NN
12327	307	85	when	when	WRB
12327	307	86	cold	cold	JJ
12327	307	87	;	;	:
12327	307	88	garnish	garnish	VB
12327	307	89	with	with	IN
12327	307	90	sliced	slice	VBN
12327	307	91	lemon	lemon	NN
12327	307	92	and	and	CC
12327	307	93	parsley	parsley	NN
12327	307	94	.	.	.
12327	308	1	*	*	NFP
12327	308	2	*	*	NFP
12327	308	3	*	*	NFP
12327	308	4	*	*	NFP
12327	308	5	*	*	NFP
12327	308	6	AN	an	NN
12327	308	7	EXCELLENT	excellent	NN
12327	308	8	RECEIPT	RECEIPT	NNP
12327	308	9	FOR	for	IN
12327	308	10	STEWED	STEWED	NNP
12327	308	11	FISH	FISH	NNS
12327	308	12	IN	in	IN
12327	308	13	THE	the	DT
12327	308	14	DUTCH	DUTCH	NNP
12327	308	15	FASHION	FASHION	NNP
12327	308	16	.	.	.
12327	309	1	Take	take	VB
12327	309	2	three	three	CD
12327	309	3	or	or	CC
12327	309	4	four	four	CD
12327	309	5	parsley	parsley	NN
12327	309	6	roots	root	NNS
12327	309	7	,	,	,
12327	309	8	cut	cut	VBD
12327	309	9	them	-PRON-	PRP
12327	309	10	into	into	IN
12327	309	11	pieces	piece	NNS
12327	309	12	,	,	,
12327	309	13	slice	slice	VB
12327	309	14	several	several	JJ
12327	309	15	onions	onion	NNS
12327	309	16	and	and	CC
12327	309	17	boil	boil	VB
12327	309	18	in	in	IN
12327	309	19	a	a	DT
12327	309	20	pint	pint	NN
12327	309	21	of	of	IN
12327	309	22	water	water	NN
12327	309	23	till	till	IN
12327	309	24	tender	tender	NN
12327	309	25	,	,	,
12327	309	26	season	season	NN
12327	309	27	with	with	IN
12327	309	28	lemon	lemon	NN
12327	309	29	juice	juice	NN
12327	309	30	,	,	,
12327	309	31	vinegar	vinegar	NN
12327	309	32	,	,	,
12327	309	33	saffron	saffron	NN
12327	309	34	,	,	,
12327	309	35	pepper	pepper	NN
12327	309	36	,	,	,
12327	309	37	salt	salt	NN
12327	309	38	,	,	,
12327	309	39	and	and	CC
12327	309	40	mace	mace	NN
12327	309	41	,	,	,
12327	309	42	then	then	RB
12327	309	43	add	add	VB
12327	309	44	the	the	DT
12327	309	45	fish	fish	NN
12327	309	46	,	,	,
12327	309	47	and	and	CC
12327	309	48	let	let	VB
12327	309	49	it	-PRON-	PRP
12327	309	50	stew	stew	VB
12327	309	51	till	till	IN
12327	309	52	nearly	nearly	RB
12327	309	53	finished	finish	VBN
12327	309	54	,	,	,
12327	309	55	when	when	WRB
12327	309	56	remove	remove	VB
12327	309	57	it	-PRON-	PRP
12327	309	58	,	,	,
12327	309	59	and	and	CC
12327	309	60	thicken	thicken	VB
12327	309	61	the	the	DT
12327	309	62	gravy	gravy	NN
12327	309	63	with	with	IN
12327	309	64	a	a	DT
12327	309	65	little	little	JJ
12327	309	66	flour	flour	NN
12327	309	67	and	and	CC
12327	309	68	butter	butter	NN
12327	309	69	,	,	,
12327	309	70	and	and	CC
12327	309	71	the	the	DT
12327	309	72	yolk	yolk	NN
12327	309	73	of	of	IN
12327	309	74	one	one	CD
12327	309	75	egg	egg	NN
12327	309	76	,	,	,
12327	309	77	then	then	RB
12327	309	78	return	return	VB
12327	309	79	the	the	DT
12327	309	80	fish	fish	NN
12327	309	81	to	to	IN
12327	309	82	the	the	DT
12327	309	83	stew	stew	NNP
12327	309	84	-	-	HYPH
12327	309	85	pan	pan	NN
12327	309	86	,	,	,
12327	309	87	with	with	IN
12327	309	88	balls	ball	NNS
12327	309	89	made	make	VBN
12327	309	90	as	as	IN
12327	309	91	directed	direct	VBN
12327	309	92	in	in	IN
12327	309	93	the	the	DT
12327	309	94	preceding	precede	VBG
12327	309	95	receipt	receipt	NN
12327	309	96	,	,	,
12327	309	97	and	and	CC
12327	309	98	boil	boil	VB
12327	309	99	up	up	RP
12327	309	100	.	.	.
12327	310	1	*	*	NFP
12327	310	2	*	*	NFP
12327	310	3	*	*	NFP
12327	310	4	*	*	NFP
12327	310	5	*	*	NFP
12327	310	6	FISH	FISH	NNS
12327	310	7	STEWED	STEWED	NNS
12327	310	8	BROWN	brown	JJ
12327	310	9	.	.	.
12327	311	1	Fry	fry	CD
12327	311	2	some	some	DT
12327	311	3	fish	fish	NN
12327	311	4	of	of	IN
12327	311	5	a	a	DT
12327	311	6	light	light	JJ
12327	311	7	brown	brown	NN
12327	311	8	,	,	,
12327	311	9	either	either	CC
12327	311	10	soles	sol	NNS
12327	311	11	,	,	,
12327	311	12	slices	slice	NNS
12327	311	13	of	of	IN
12327	311	14	salmon	salmon	NN
12327	311	15	,	,	,
12327	311	16	halibut	halibut	NNP
12327	311	17	,	,	,
12327	311	18	or	or	CC
12327	311	19	plaice	plaice	NN
12327	311	20	,	,	,
12327	311	21	let	let	VBD
12327	311	22	an	an	DT
12327	311	23	onion	onion	NN
12327	311	24	brown	brown	JJ
12327	311	25	in	in	IN
12327	311	26	a	a	DT
12327	311	27	little	little	JJ
12327	311	28	oil	oil	NN
12327	311	29	,	,	,
12327	311	30	add	add	VB
12327	311	31	to	to	IN
12327	311	32	it	-PRON-	PRP
12327	311	33	a	a	DT
12327	311	34	cup	cup	NN
12327	311	35	of	of	IN
12327	311	36	water	water	NN
12327	311	37	,	,	,
12327	311	38	a	a	DT
12327	311	39	little	little	JJ
12327	311	40	mushroom	mushroom	NN
12327	311	41	ketchup	ketchup	NN
12327	311	42	or	or	CC
12327	311	43	powder	powder	NN
12327	311	44	,	,	,
12327	311	45	cayenne	cayenne	NN
12327	311	46	pepper	pepper	NN
12327	311	47	,	,	,
12327	311	48	salt	salt	NN
12327	311	49	,	,	,
12327	311	50	nutmeg	nutmeg	NNP
12327	311	51	,	,	,
12327	311	52	and	and	CC
12327	311	53	lemon	lemon	NN
12327	311	54	juice	juice	NN
12327	311	55	,	,	,
12327	311	56	put	put	VBD
12327	311	57	the	the	DT
12327	311	58	fish	fish	NN
12327	311	59	into	into	IN
12327	311	60	a	a	DT
12327	311	61	stew	stew	NN
12327	311	62	-	-	HYPH
12327	311	63	pan	pan	NN
12327	311	64	with	with	IN
12327	311	65	the	the	DT
12327	311	66	above	above	JJ
12327	311	67	mixture	mixture	NN
12327	311	68	,	,	,
12327	311	69	and	and	CC
12327	311	70	simmer	simmer	NN
12327	311	71	gently	gently	RB
12327	311	72	till	till	IN
12327	311	73	done	do	VBN
12327	311	74	,	,	,
12327	311	75	then	then	RB
12327	311	76	take	take	VB
12327	311	77	out	out	RP
12327	311	78	the	the	DT
12327	311	79	fish	fish	NN
12327	311	80	and	and	CC
12327	311	81	thicken	thicken	VB
12327	311	82	the	the	DT
12327	311	83	gravy	gravy	NN
12327	311	84	with	with	IN
12327	311	85	a	a	DT
12327	311	86	little	little	JJ
12327	311	87	browned	brown	VBN
12327	311	88	flour	flour	NN
12327	311	89	,	,	,
12327	311	90	and	and	CC
12327	311	91	stir	stir	VB
12327	311	92	in	in	IN
12327	311	93	a	a	DT
12327	311	94	glass	glass	NN
12327	311	95	of	of	IN
12327	311	96	port	port	NN
12327	311	97	wine	wine	NN
12327	311	98	;	;	:
12327	311	99	a	a	DT
12327	311	100	few	few	JJ
12327	311	101	truffles	truffle	NNS
12327	311	102	,	,	,
12327	311	103	or	or	CC
12327	311	104	mushrooms	mushroom	NNS
12327	311	105	,	,	,
12327	311	106	are	be	VBP
12327	311	107	an	an	DT
12327	311	108	improvement	improvement	NN
12327	311	109	.	.	.
12327	312	1	*	*	NFP
12327	312	2	*	*	NFP
12327	312	3	*	*	NFP
12327	312	4	*	*	NFP
12327	312	5	*	*	NFP
12327	312	6	WATER	water	NN
12327	312	7	SOUCHY	SOUCHY	NNP
12327	312	8	.	.	.
12327	313	1	Take	take	VB
12327	313	2	a	a	DT
12327	313	3	portion	portion	NN
12327	313	4	of	of	IN
12327	313	5	the	the	DT
12327	313	6	fish	fish	NN
12327	313	7	intended	intend	VBN
12327	313	8	to	to	TO
12327	313	9	be	be	VB
12327	313	10	dressed	dress	VBN
12327	313	11	,	,	,
12327	313	12	and	and	CC
12327	313	13	stew	stew	VB
12327	313	14	it	-PRON-	PRP
12327	313	15	down	down	RP
12327	313	16	with	with	IN
12327	313	17	three	three	CD
12327	313	18	pints	pint	NNS
12327	313	19	of	of	IN
12327	313	20	water	water	NN
12327	313	21	,	,	,
12327	313	22	parsley	parsley	NN
12327	313	23	roots	root	NNS
12327	313	24	,	,	,
12327	313	25	and	and	CC
12327	313	26	chopped	chop	VBD
12327	313	27	parsley	parsley	NN
12327	313	28	,	,	,
12327	313	29	and	and	CC
12327	313	30	then	then	RB
12327	313	31	pulp	pulp	VB
12327	313	32	them	-PRON-	PRP
12327	313	33	through	through	IN
12327	313	34	a	a	DT
12327	313	35	sieve	sieve	NN
12327	313	36	,	,	,
12327	313	37	then	then	RB
12327	313	38	add	add	VB
12327	313	39	the	the	DT
12327	313	40	rest	rest	NN
12327	313	41	of	of	IN
12327	313	42	the	the	DT
12327	313	43	fish	fish	NN
12327	313	44	,	,	,
12327	313	45	with	with	IN
12327	313	46	pepper	pepper	NN
12327	313	47	,	,	,
12327	313	48	salt	salt	NN
12327	313	49	,	,	,
12327	313	50	and	and	CC
12327	313	51	seasoning	seasoning	NN
12327	313	52	;	;	:
12327	313	53	and	and	CC
12327	313	54	serve	serve	VB
12327	313	55	in	in	IN
12327	313	56	a	a	DT
12327	313	57	deep	deep	JJ
12327	313	58	dish	dish	NN
12327	313	59	.	.	.
12327	314	1	*	*	NFP
12327	314	2	*	*	NFP
12327	314	3	*	*	NFP
12327	314	4	*	*	NFP
12327	314	5	*	*	NFP
12327	314	6	A	a	DT
12327	314	7	SUPERIOR	superior	NN
12327	314	8	RECEIPT	RECEIPT	NNP
12327	314	9	FOR	for	IN
12327	314	10	STEWED	STEWED	NNP
12327	314	11	CARP	CARP	NNP
12327	314	12	.	.	.
12327	315	1	Clean	clean	VB
12327	315	2	the	the	DT
12327	315	3	fish	fish	NN
12327	315	4	thoroughly	thoroughly	RB
12327	315	5	,	,	,
12327	315	6	put	put	VBD
12327	315	7	it	-PRON-	PRP
12327	315	8	into	into	IN
12327	315	9	a	a	DT
12327	315	10	saucepan	saucepan	NN
12327	315	11	,	,	,
12327	315	12	with	with	IN
12327	315	13	a	a	DT
12327	315	14	strong	strong	JJ
12327	315	15	rich	rich	JJ
12327	315	16	gravy	gravy	NN
12327	315	17	,	,	,
12327	315	18	season	season	NN
12327	315	19	with	with	IN
12327	315	20	onion	onion	NN
12327	315	21	,	,	,
12327	315	22	parsley	parsley	NN
12327	315	23	roots	root	NNS
12327	315	24	,	,	,
12327	315	25	allspice	allspice	NN
12327	315	26	,	,	,
12327	315	27	nutmegs	nutmeg	NNS
12327	315	28	,	,	,
12327	315	29	beaten	beat	VBN
12327	315	30	cloves	clove	NNS
12327	315	31	,	,	,
12327	315	32	and	and	CC
12327	315	33	ginger	ginger	NN
12327	315	34	,	,	,
12327	315	35	let	let	VB
12327	315	36	it	-PRON-	PRP
12327	315	37	stew	stew	VB
12327	315	38	very	very	RB
12327	315	39	gently	gently	RB
12327	315	40	till	till	IN
12327	315	41	nearly	nearly	RB
12327	315	42	done	do	VBN
12327	315	43	,	,	,
12327	315	44	then	then	RB
12327	315	45	mix	mix	VB
12327	315	46	port	port	NN
12327	315	47	wine	wine	NN
12327	315	48	and	and	CC
12327	315	49	vinegar	vinegar	NN
12327	315	50	in	in	IN
12327	315	51	equal	equal	JJ
12327	315	52	quantities	quantity	NNS
12327	315	53	,	,	,
12327	315	54	coarse	coarse	JJ
12327	315	55	brown	brown	JJ
12327	315	56	sugar	sugar	NN
12327	315	57	and	and	CC
12327	315	58	lemon	lemon	NN
12327	315	59	juice	juice	NN
12327	315	60	,	,	,
12327	315	61	a	a	DT
12327	315	62	little	little	JJ
12327	315	63	flour	flour	NN
12327	315	64	,	,	,
12327	315	65	with	with	IN
12327	315	66	some	some	DT
12327	315	67	of	of	IN
12327	315	68	the	the	DT
12327	315	69	gravy	gravy	NN
12327	315	70	from	from	IN
12327	315	71	the	the	DT
12327	315	72	saucepan	saucepan	NN
12327	315	73	,	,	,
12327	315	74	mix	mix	VB
12327	315	75	well	well	RB
12327	315	76	and	and	CC
12327	315	77	pour	pour	VB
12327	315	78	over	over	IN
12327	315	79	the	the	DT
12327	315	80	fish	fish	NN
12327	315	81	,	,	,
12327	315	82	let	let	VB
12327	315	83	it	-PRON-	PRP
12327	315	84	boil	boil	VB
12327	315	85	till	till	IN
12327	315	86	the	the	DT
12327	315	87	gravy	gravy	NNP
12327	315	88	thickens	thickens	NNPS
12327	315	89	.	.	.
12327	316	1	Pike	Pike	NNP
12327	316	2	is	be	VBZ
12327	316	3	excellent	excellent	JJ
12327	316	4	stewed	stew	VBN
12327	316	5	in	in	IN
12327	316	6	this	this	DT
12327	316	7	manner	manner	NN
12327	316	8	.	.	.
12327	317	1	*	*	NFP
12327	317	2	*	*	NFP
12327	317	3	*	*	NFP
12327	317	4	*	*	NFP
12327	317	5	*	*	NFP
12327	317	6	FILLETS	fillets	NN
12327	317	7	OF	of	IN
12327	317	8	FISH	FISH	NNS
12327	317	9	.	.	.
12327	318	1	Fillets	fillet	NNS
12327	318	2	of	of	IN
12327	318	3	salmon	salmon	NN
12327	318	4	,	,	,
12327	318	5	soles	sol	NNS
12327	318	6	,	,	,
12327	318	7	&	&	CC
12327	318	8	c.	c.	NNP
12327	318	9	,	,	,
12327	318	10	fried	fry	VBN
12327	318	11	of	of	IN
12327	318	12	a	a	DT
12327	318	13	delicate	delicate	JJ
12327	318	14	brown	brown	NN
12327	318	15	according	accord	VBG
12327	318	16	to	to	IN
12327	318	17	the	the	DT
12327	318	18	receipt	receipt	NN
12327	318	19	already	already	RB
12327	318	20	given	give	VBN
12327	318	21	,	,	,
12327	318	22	and	and	CC
12327	318	23	served	serve	VBD
12327	318	24	with	with	IN
12327	318	25	a	a	DT
12327	318	26	fine	fine	JJ
12327	318	27	gravy	gravy	NN
12327	318	28	is	be	VBZ
12327	318	29	a	a	DT
12327	318	30	very	very	RB
12327	318	31	nice	nice	JJ
12327	318	32	dish	dish	NN
12327	318	33	.	.	.
12327	319	1	If	if	IN
12327	319	2	required	require	VBN
12327	319	3	to	to	TO
12327	319	4	be	be	VB
12327	319	5	very	very	RB
12327	319	6	savory	savory	JJ
12327	319	7	,	,	,
12327	319	8	make	make	VB
12327	319	9	a	a	DT
12327	319	10	fish	fish	NN
12327	319	11	force	force	NN
12327	319	12	-	-	HYPH
12327	319	13	meat	meat	NN
12327	319	14	,	,	,
12327	319	15	and	and	CC
12327	319	16	lay	lie	VBD
12327	319	17	it	-PRON-	PRP
12327	319	18	thickly	thickly	RB
12327	319	19	on	on	IN
12327	319	20	the	the	DT
12327	319	21	fish	fish	NN
12327	319	22	before	before	IN
12327	319	23	frying	frying	NN
12327	319	24	;	;	:
12327	319	25	fillets	fillet	NNS
12327	319	26	dressed	dress	VBN
12327	319	27	in	in	IN
12327	319	28	this	this	DT
12327	319	29	way	way	NN
12327	319	30	are	be	VBP
12327	319	31	usually	usually	RB
12327	319	32	arranged	arrange	VBN
12327	319	33	round	round	IN
12327	319	34	the	the	DT
12327	319	35	dish	dish	NN
12327	319	36	,	,	,
12327	319	37	and	and	CC
12327	319	38	served	serve	VBD
12327	319	39	with	with	IN
12327	319	40	a	a	DT
12327	319	41	sauce	sauce	NN
12327	319	42	made	make	VBN
12327	319	43	of	of	IN
12327	319	44	good	good	JJ
12327	319	45	stock	stock	NN
12327	319	46	,	,	,
12327	319	47	thickened	thicken	VBD
12327	319	48	and	and	CC
12327	319	49	seasoned	season	VBN
12327	319	50	with	with	IN
12327	319	51	cayenne	cayenne	NN
12327	319	52	pepper	pepper	NN
12327	319	53	,	,	,
12327	319	54	lemon	lemon	NN
12327	319	55	juice	juice	NN
12327	319	56	,	,	,
12327	319	57	and	and	CC
12327	319	58	mushroom	mushroom	NN
12327	319	59	essence	essence	NN
12327	319	60	;	;	,
12327	319	61	piccalilli	piccalilli	NNP
12327	319	62	are	be	VBP
12327	319	63	sometimes	sometimes	RB
12327	319	64	added	add	VBN
12327	319	65	cut	cut	NN
12327	319	66	small	small	JJ
12327	319	67	.	.	.
12327	320	1	*	*	NFP
12327	320	2	*	*	NFP
12327	320	3	*	*	NFP
12327	320	4	*	*	NFP
12327	320	5	*	*	NFP
12327	320	6	BAKED	BAKED	NNP
12327	320	7	HADDOCK	HADDOCK	NNP
12327	320	8	.	.	.
12327	321	1	Carefully	carefully	RB
12327	321	2	clean	clean	VB
12327	321	3	a	a	DT
12327	321	4	fresh	fresh	JJ
12327	321	5	haddock	haddock	NN
12327	321	6	,	,	,
12327	321	7	and	and	CC
12327	321	8	fill	fill	VB
12327	321	9	it	-PRON-	PRP
12327	321	10	with	with	IN
12327	321	11	a	a	DT
12327	321	12	fine	fine	JJ
12327	321	13	forcemeat	forcemeat	NN
12327	321	14	,	,	,
12327	321	15	and	and	CC
12327	321	16	sew	sew	VB
12327	321	17	it	-PRON-	PRP
12327	321	18	in	in	IN
12327	321	19	securely	securely	RB
12327	321	20	;	;	:
12327	321	21	give	give	VB
12327	321	22	the	the	DT
12327	321	23	fish	fish	NN
12327	321	24	a	a	DT
12327	321	25	dredging	dredging	NN
12327	321	26	of	of	IN
12327	321	27	flour	flour	NN
12327	321	28	,	,	,
12327	321	29	and	and	CC
12327	321	30	pour	pour	VB
12327	321	31	on	on	IN
12327	321	32	warmed	warm	VBN
12327	321	33	butter	butter	NN
12327	321	34	,	,	,
12327	321	35	sprinkle	sprinkle	VB
12327	321	36	it	-PRON-	PRP
12327	321	37	with	with	IN
12327	321	38	pepper	pepper	NN
12327	321	39	and	and	CC
12327	321	40	salt	salt	NN
12327	321	41	,	,	,
12327	321	42	and	and	CC
12327	321	43	set	set	VBD
12327	321	44	it	-PRON-	PRP
12327	321	45	to	to	TO
12327	321	46	bake	bake	VB
12327	321	47	in	in	RP
12327	321	48	a	a	DT
12327	321	49	Dutch	Dutch	NNP
12327	321	50	-	-	HYPH
12327	321	51	oven	oven	NN
12327	321	52	before	before	IN
12327	321	53	the	the	DT
12327	321	54	fire	fire	NN
12327	321	55	,	,	,
12327	321	56	basting	baste	VBG
12327	321	57	it	-PRON-	PRP
12327	321	58	,	,	,
12327	321	59	from	from	IN
12327	321	60	time	time	NN
12327	321	61	to	to	IN
12327	321	62	time	time	NN
12327	321	63	,	,	,
12327	321	64	with	with	IN
12327	321	65	butter	butter	NN
12327	321	66	warmed	warm	VBD
12327	321	67	,	,	,
12327	321	68	and	and	CC
12327	321	69	capers	caper	NNS
12327	321	70	;	;	:
12327	321	71	it	-PRON-	PRP
12327	321	72	should	should	MD
12327	321	73	be	be	VB
12327	321	74	of	of	IN
12327	321	75	a	a	DT
12327	321	76	rich	rich	JJ
12327	321	77	dark	dark	JJ
12327	321	78	brown	brown	NN
12327	321	79	,	,	,
12327	321	80	and	and	CC
12327	321	81	it	-PRON-	PRP
12327	321	82	is	be	VBZ
12327	321	83	as	as	RB
12327	321	84	well	well	RB
12327	321	85	to	to	TO
12327	321	86	dredge	dredge	VB
12327	321	87	two	two	CD
12327	321	88	or	or	CC
12327	321	89	three	three	CD
12327	321	90	times	time	NNS
12327	321	91	with	with	IN
12327	321	92	flour	flour	NN
12327	321	93	while	while	NN
12327	321	94	at	at	IN
12327	321	95	the	the	DT
12327	321	96	fire	fire	NN
12327	321	97	,	,	,
12327	321	98	the	the	DT
12327	321	99	continual	continual	JJ
12327	321	100	bastings	basting	NNS
12327	321	101	will	will	MD
12327	321	102	produce	produce	VB
12327	321	103	sufficient	sufficient	JJ
12327	321	104	sauce	sauce	NN
12327	321	105	to	to	TO
12327	321	106	serve	serve	VB
12327	321	107	with	with	IN
12327	321	108	it	-PRON-	PRP
12327	321	109	without	without	IN
12327	321	110	any	any	DT
12327	321	111	other	other	JJ
12327	321	112	being	be	VBG
12327	321	113	added	add	VBN
12327	321	114	.	.	.
12327	322	1	Mackarel	Mackarel	NNP
12327	322	2	and	and	CC
12327	322	3	whiting	whiting	NN
12327	322	4	prepared	prepare	VBN
12327	322	5	in	in	IN
12327	322	6	this	this	DT
12327	322	7	manner	manner	NN
12327	322	8	are	be	VBP
12327	322	9	excellent	excellent	JJ
12327	322	10	,	,	,
12327	322	11	the	the	DT
12327	322	12	latter	latter	JJ
12327	322	13	should	should	MD
12327	322	14	be	be	VB
12327	322	15	covered	cover	VBN
12327	322	16	with	with	IN
12327	322	17	a	a	DT
12327	322	18	layer	layer	NN
12327	322	19	of	of	IN
12327	322	20	bread	bread	NN
12327	322	21	crumbs	crumb	NNS
12327	322	22	,	,	,
12327	322	23	and	and	CC
12327	322	24	arranged	arrange	VBN
12327	322	25	in	in	IN
12327	322	26	a	a	DT
12327	322	27	ring	ring	NN
12327	322	28	,	,	,
12327	322	29	and	and	CC
12327	322	30	the	the	DT
12327	322	31	forcemeat	forcemeat	NN
12327	322	32	,	,	,
12327	322	33	instead	instead	RB
12327	322	34	of	of	IN
12327	322	35	stuffing	stuff	VBG
12327	322	36	them	-PRON-	PRP
12327	322	37	,	,	,
12327	322	38	should	should	MD
12327	322	39	be	be	VB
12327	322	40	formed	form	VBN
12327	322	41	into	into	IN
12327	322	42	small	small	JJ
12327	322	43	balls	ball	NNS
12327	322	44	,	,	,
12327	322	45	and	and	CC
12327	322	46	served	serve	VBD
12327	322	47	in	in	IN
12327	322	48	the	the	DT
12327	322	49	dish	dish	NN
12327	322	50	as	as	IN
12327	322	51	a	a	DT
12327	322	52	garnish	garnish	NN
12327	322	53	.	.	.
12327	323	1	The	the	DT
12327	323	2	forcemeat	forcemeat	NN
12327	323	3	must	must	MD
12327	323	4	be	be	VB
12327	323	5	made	make	VBN
12327	323	6	as	as	IN
12327	323	7	for	for	IN
12327	323	8	veal	veal	NN
12327	323	9	stuffing	stuffing	NN
12327	323	10	,	,	,
12327	323	11	with	with	IN
12327	323	12	the	the	DT
12327	323	13	addition	addition	NN
12327	323	14	of	of	IN
12327	323	15	a	a	DT
12327	323	16	couple	couple	NN
12327	323	17	of	of	IN
12327	323	18	minced	mince	VBN
12327	323	19	anchovies	anchovy	NNS
12327	323	20	,	,	,
12327	323	21	cayenne	cayenne	NN
12327	323	22	pepper	pepper	NN
12327	323	23	,	,	,
12327	323	24	and	and	CC
12327	323	25	butter	butter	NN
12327	323	26	instead	instead	RB
12327	323	27	of	of	IN
12327	323	28	suet	suet	NN
12327	323	29	.	.	.
12327	324	1	*	*	NFP
12327	324	2	*	*	NFP
12327	324	3	*	*	NFP
12327	324	4	*	*	NFP
12327	324	5	*	*	NFP
12327	324	6	A	a	DT
12327	324	7	NICE	nice	JJ
12327	324	8	WAY	way	NN
12327	324	9	OF	of	IN
12327	324	10	DRESSING	dress	VBG
12327	324	11	RED	RED	NNP
12327	324	12	HERRINGS	herring	NNS
12327	324	13	.	.	.
12327	325	1	Open	open	VB
12327	325	2	them	-PRON-	PRP
12327	325	3	,	,	,
12327	325	4	cut	cut	VBD
12327	325	5	off	off	RP
12327	325	6	the	the	DT
12327	325	7	tails	tail	NNS
12327	325	8	and	and	CC
12327	325	9	heads	head	NNS
12327	325	10	,	,	,
12327	325	11	soak	soak	VB
12327	325	12	them	-PRON-	PRP
12327	325	13	in	in	IN
12327	325	14	hot	hot	JJ
12327	325	15	water	water	NN
12327	325	16	for	for	IN
12327	325	17	an	an	DT
12327	325	18	hour	hour	NN
12327	325	19	,	,	,
12327	325	20	then	then	RB
12327	325	21	wipe	wipe	VB
12327	325	22	them	-PRON-	PRP
12327	325	23	dry	dry	RB
12327	325	24	;	;	:
12327	325	25	mix	mix	VB
12327	325	26	with	with	IN
12327	325	27	warmed	warm	VBN
12327	325	28	butter	butter	NN
12327	325	29	one	one	CD
12327	325	30	beaten	beat	VBN
12327	325	31	egg	egg	NN
12327	325	32	,	,	,
12327	325	33	pour	pour	VB
12327	325	34	this	this	DT
12327	325	35	over	over	IN
12327	325	36	the	the	DT
12327	325	37	herrings	herring	NNS
12327	325	38	,	,	,
12327	325	39	sprinkle	sprinkle	VB
12327	325	40	with	with	IN
12327	325	41	bread	bread	NN
12327	325	42	crumbs	crumb	NNS
12327	325	43	,	,	,
12327	325	44	flour	flour	NN
12327	325	45	,	,	,
12327	325	46	and	and	CC
12327	325	47	white	white	JJ
12327	325	48	pepper	pepper	NN
12327	325	49	,	,	,
12327	325	50	broil	broil	VB
12327	325	51	them	-PRON-	PRP
12327	325	52	and	and	CC
12327	325	53	serve	serve	VB
12327	325	54	them	-PRON-	PRP
12327	325	55	very	very	RB
12327	325	56	hot	hot	JJ
12327	325	57	.	.	.
12327	326	1	*	*	NFP
12327	326	2	*	*	NFP
12327	326	3	*	*	NFP
12327	326	4	*	*	NFP
12327	326	5	*	*	NFP
12327	326	6	BAKED	baked	NN
12327	326	7	MACKAREL	MACKAREL	NNP
12327	326	8	WITH	with	IN
12327	326	9	VINEGAR	vinegar	NN
12327	326	10	.	.	.
12327	327	1	Cut	cut	VB
12327	327	2	off	off	RP
12327	327	3	the	the	DT
12327	327	4	heads	head	NNS
12327	327	5	and	and	CC
12327	327	6	tails	tail	NNS
12327	327	7	,	,	,
12327	327	8	open	open	JJ
12327	327	9	and	and	CC
12327	327	10	clean	clean	VB
12327	327	11	them	-PRON-	PRP
12327	327	12	,	,	,
12327	327	13	lay	lie	VBD
12327	327	14	them	-PRON-	PRP
12327	327	15	in	in	IN
12327	327	16	a	a	DT
12327	327	17	deep	deep	JJ
12327	327	18	pan	pan	NN
12327	327	19	with	with	IN
12327	327	20	a	a	DT
12327	327	21	few	few	JJ
12327	327	22	bay	bay	NN
12327	327	23	leaves	leave	NNS
12327	327	24	,	,	,
12327	327	25	whole	whole	JJ
12327	327	26	pepper	pepper	NN
12327	327	27	,	,	,
12327	327	28	half	half	PDT
12327	327	29	a	a	DT
12327	327	30	tea	tea	NN
12327	327	31	-	-	HYPH
12327	327	32	spoonful	spoonful	JJ
12327	327	33	of	of	IN
12327	327	34	cloves	clove	NNS
12327	327	35	,	,	,
12327	327	36	and	and	CC
12327	327	37	a	a	DT
12327	327	38	whole	whole	JJ
12327	327	39	spoonful	spoonful	NN
12327	327	40	of	of	IN
12327	327	41	allspice	allspice	NN
12327	327	42	,	,	,
12327	327	43	pour	pour	VBP
12327	327	44	over	over	IN
12327	327	45	equal	equal	JJ
12327	327	46	quantities	quantity	NNS
12327	327	47	of	of	IN
12327	327	48	vinegar	vinegar	NN
12327	327	49	and	and	CC
12327	327	50	water	water	NN
12327	327	51	,	,	,
12327	327	52	and	and	CC
12327	327	53	bake	bake	VB
12327	327	54	for	for	IN
12327	327	55	an	an	DT
12327	327	56	hour	hour	NN
12327	327	57	and	and	CC
12327	327	58	a	a	DT
12327	327	59	half	half	NN
12327	327	60	,	,	,
12327	327	61	in	in	IN
12327	327	62	a	a	DT
12327	327	63	gentle	gentle	JJ
12327	327	64	oven	oven	NN
12327	327	65	;	;	:
12327	327	66	herrings	herring	NNS
12327	327	67	and	and	CC
12327	327	68	sprats	sprat	NNS
12327	327	69	are	be	VBP
12327	327	70	also	also	RB
12327	327	71	dressed	dress	VBN
12327	327	72	according	accord	VBG
12327	327	73	to	to	IN
12327	327	74	this	this	DT
12327	327	75	receipt	receipt	NN
12327	327	76	.	.	.
12327	328	1	*	*	NFP
12327	328	2	*	*	NFP
12327	328	3	*	*	NFP
12327	328	4	*	*	NFP
12327	328	5	*	*	NFP
12327	328	6	FISH	fish	NN
12327	328	7	SALAD	salad	NN
12327	328	8	.	.	.
12327	329	1	Cut	cut	NN
12327	329	2	in	in	IN
12327	329	3	small	small	JJ
12327	329	4	pieces	piece	NNS
12327	329	5	any	any	DT
12327	329	6	cold	cold	JJ
12327	329	7	dressed	dress	VBN
12327	329	8	fish	fish	NN
12327	329	9	,	,	,
12327	329	10	turbot	turbot	NN
12327	329	11	or	or	CC
12327	329	12	salmon	salmon	NN
12327	329	13	are	be	VBP
12327	329	14	the	the	DT
12327	329	15	best	well	RBS
12327	329	16	suited	suited	JJ
12327	329	17	;	;	:
12327	329	18	mix	mix	VB
12327	329	19	it	-PRON-	PRP
12327	329	20	with	with	IN
12327	329	21	half	half	PDT
12327	329	22	a	a	DT
12327	329	23	pint	pint	NN
12327	329	24	of	of	IN
12327	329	25	small	small	JJ
12327	329	26	salad	salad	NN
12327	329	27	,	,	,
12327	329	28	and	and	CC
12327	329	29	a	a	DT
12327	329	30	lettuce	lettuce	NN
12327	329	31	cut	cut	VBN
12327	329	32	small	small	JJ
12327	329	33	,	,	,
12327	329	34	two	two	CD
12327	329	35	onions	onion	NNS
12327	329	36	boiled	boil	VBN
12327	329	37	till	till	IN
12327	329	38	tender	tender	NN
12327	329	39	and	and	CC
12327	329	40	mild	mild	JJ
12327	329	41	,	,	,
12327	329	42	and	and	CC
12327	329	43	a	a	DT
12327	329	44	few	few	JJ
12327	329	45	truffles	truffle	NNS
12327	329	46	thinly	thinly	RB
12327	329	47	sliced	slice	VBN
12327	329	48	;	;	:
12327	329	49	pour	pour	VB
12327	329	50	over	over	IN
12327	329	51	a	a	DT
12327	329	52	fine	fine	JJ
12327	329	53	salad	salad	NN
12327	329	54	mixture	mixture	NN
12327	329	55	,	,	,
12327	329	56	and	and	CC
12327	329	57	arrange	arrange	VB
12327	329	58	it	-PRON-	PRP
12327	329	59	into	into	IN
12327	329	60	a	a	DT
12327	329	61	shape	shape	NN
12327	329	62	,	,	,
12327	329	63	high	high	JJ
12327	329	64	in	in	IN
12327	329	65	the	the	DT
12327	329	66	centre	centre	NN
12327	329	67	,	,	,
12327	329	68	and	and	CC
12327	329	69	garnish	garnish	VB
12327	329	70	with	with	IN
12327	329	71	hard	hard	JJ
12327	329	72	eggs	egg	NNS
12327	329	73	cut	cut	VBN
12327	329	74	in	in	IN
12327	329	75	slices	slice	NNS
12327	329	76	;	;	:
12327	329	77	a	a	DT
12327	329	78	little	little	JJ
12327	329	79	cucumber	cucumber	NN
12327	329	80	mixed	mix	VBN
12327	329	81	with	with	IN
12327	329	82	the	the	DT
12327	329	83	salad	salad	NN
12327	329	84	is	be	VBZ
12327	329	85	an	an	DT
12327	329	86	improvement	improvement	NN
12327	329	87	.	.	.
12327	330	1	The	the	DT
12327	330	2	mixture	mixture	NN
12327	330	3	may	may	MD
12327	330	4	either	either	CC
12327	330	5	be	be	VB
12327	330	6	a	a	DT
12327	330	7	common	common	JJ
12327	330	8	salad	salad	NN
12327	330	9	mixture	mixture	NN
12327	330	10	,	,	,
12327	330	11	or	or	CC
12327	330	12	made	make	VBN
12327	330	13	as	as	IN
12327	330	14	follows	follow	VBZ
12327	330	15	:	:	:
12327	330	16	take	take	VB
12327	330	17	the	the	DT
12327	330	18	yolks	yolk	NNS
12327	330	19	of	of	IN
12327	330	20	three	three	CD
12327	330	21	hard	hard	JJ
12327	330	22	boiled	boil	VBN
12327	330	23	eggs	egg	NNS
12327	330	24	,	,	,
12327	330	25	with	with	IN
12327	330	26	a	a	DT
12327	330	27	spoonful	spoonful	NN
12327	330	28	of	of	IN
12327	330	29	mustard	mustard	NN
12327	330	30	,	,	,
12327	330	31	and	and	CC
12327	330	32	a	a	DT
12327	330	33	little	little	JJ
12327	330	34	salt	salt	NN
12327	330	35	,	,	,
12327	330	36	mix	mix	VB
12327	330	37	these	these	DT
12327	330	38	with	with	IN
12327	330	39	a	a	DT
12327	330	40	cup	cup	NN
12327	330	41	of	of	IN
12327	330	42	cream	cream	NN
12327	330	43	,	,	,
12327	330	44	and	and	CC
12327	330	45	four	four	CD
12327	330	46	table	table	NN
12327	330	47	-	-	HYPH
12327	330	48	spoonsful	spoonsful	JJ
12327	330	49	of	of	IN
12327	330	50	vinegar	vinegar	NN
12327	330	51	,	,	,
12327	330	52	the	the	DT
12327	330	53	different	different	JJ
12327	330	54	ingredients	ingredient	NNS
12327	330	55	should	should	MD
12327	330	56	be	be	VB
12327	330	57	added	add	VBN
12327	330	58	carefully	carefully	RB
12327	330	59	and	and	CC
12327	330	60	worked	work	VBD
12327	330	61	together	together	RB
12327	330	62	smoothly	smoothly	RB
12327	330	63	,	,	,
12327	330	64	the	the	DT
12327	330	65	whites	white	NNS
12327	330	66	of	of	IN
12327	330	67	the	the	DT
12327	330	68	eggs	egg	NNS
12327	330	69	may	may	MD
12327	330	70	be	be	VB
12327	330	71	trimmed	trim	VBN
12327	330	72	and	and	CC
12327	330	73	placed	place	VBN
12327	330	74	in	in	IN
12327	330	75	small	small	JJ
12327	330	76	heaps	heap	NNS
12327	330	77	round	round	IN
12327	330	78	the	the	DT
12327	330	79	dish	dish	NN
12327	330	80	as	as	IN
12327	330	81	a	a	DT
12327	330	82	garnish	garnish	NN
12327	330	83	.	.	.
12327	331	1	*	*	NFP
12327	331	2	*	*	NFP
12327	331	3	*	*	NFP
12327	331	4	*	*	NFP
12327	331	5	*	*	NFP
12327	331	6	IMPANADA	IMPANADA	NNP
12327	331	7	.	.	.
12327	332	1	Cut	cut	NN
12327	332	2	in	in	IN
12327	332	3	small	small	JJ
12327	332	4	pieces	piece	NNS
12327	332	5	halibut	halibut	RB
12327	332	6	,	,	,
12327	332	7	plaice	plaice	NN
12327	332	8	,	,	,
12327	332	9	or	or	CC
12327	332	10	soles	sol	NNS
12327	332	11	,	,	,
12327	332	12	place	place	VB
12327	332	13	them	-PRON-	PRP
12327	332	14	in	in	IN
12327	332	15	a	a	DT
12327	332	16	deep	deep	JJ
12327	332	17	dish	dish	NN
12327	332	18	in	in	IN
12327	332	19	alternate	alternate	JJ
12327	332	20	layers	layer	NNS
12327	332	21	,	,	,
12327	332	22	with	with	IN
12327	332	23	slices	slice	NNS
12327	332	24	of	of	IN
12327	332	25	potatoes	potato	NNS
12327	332	26	and	and	CC
12327	332	27	dumplings	dumpling	NNS
12327	332	28	made	make	VBN
12327	332	29	of	of	IN
12327	332	30	short	short	JJ
12327	332	31	-	-	HYPH
12327	332	32	crust	crust	NN
12327	332	33	paste	paste	NN
12327	332	34	,	,	,
12327	332	35	sweetened	sweeten	VBN
12327	332	36	with	with	IN
12327	332	37	brown	brown	JJ
12327	332	38	sugar	sugar	NN
12327	332	39	,	,	,
12327	332	40	season	season	NN
12327	332	41	well	well	RB
12327	332	42	with	with	IN
12327	332	43	small	small	JJ
12327	332	44	pickles	pickle	NNS
12327	332	45	,	,	,
12327	332	46	peppers	pepper	NNS
12327	332	47	,	,	,
12327	332	48	gerkins	gerkin	NNS
12327	332	49	,	,	,
12327	332	50	or	or	CC
12327	332	51	West	West	NNP
12327	332	52	India	India	NNP
12327	332	53	pickles	pickle	NNS
12327	332	54	;	;	:
12327	332	55	throw	throw	VBP
12327	332	56	over	over	RP
12327	332	57	a	a	DT
12327	332	58	little	little	JJ
12327	332	59	water	water	NN
12327	332	60	and	and	CC
12327	332	61	butter	butter	NN
12327	332	62	warmed	warm	VBD
12327	332	63	,	,	,
12327	332	64	and	and	CC
12327	332	65	bake	bake	VB
12327	332	66	it	-PRON-	PRP
12327	332	67	thoroughly	thoroughly	RB
12327	332	68	.	.	.
12327	333	1	*	*	NFP
12327	333	2	*	*	NFP
12327	333	3	*	*	NFP
12327	333	4	*	*	NFP
12327	333	5	*	*	NFP
12327	333	6	WHITE	WHITE	NNP
12327	333	7	BAIT	BAIT	NNP
12327	333	8	.	.	.
12327	334	1	This	this	DT
12327	334	2	is	be	VBZ
12327	334	3	such	such	PDT
12327	334	4	a	a	DT
12327	334	5	delicate	delicate	JJ
12327	334	6	fish	fish	NN
12327	334	7	that	that	IN
12327	334	8	there	there	EX
12327	334	9	are	be	VBP
12327	334	10	few	few	JJ
12327	334	11	cooks	cook	NNS
12327	334	12	who	who	WP
12327	334	13	attempt	attempt	VBP
12327	334	14	to	to	TO
12327	334	15	dress	dress	VB
12327	334	16	it	-PRON-	PRP
12327	334	17	without	without	IN
12327	334	18	spoiling	spoil	VBG
12327	334	19	it	-PRON-	PRP
12327	334	20	;	;	:
12327	334	21	they	-PRON-	PRP
12327	334	22	should	should	MD
12327	334	23	not	not	RB
12327	334	24	be	be	VB
12327	334	25	touched	touch	VBN
12327	334	26	but	but	CC
12327	334	27	thrown	throw	VBN
12327	334	28	from	from	IN
12327	334	29	the	the	DT
12327	334	30	dish	dish	NN
12327	334	31	into	into	IN
12327	334	32	a	a	DT
12327	334	33	cloth	cloth	NN
12327	334	34	with	with	IN
12327	334	35	a	a	DT
12327	334	36	handful	handful	NN
12327	334	37	of	of	IN
12327	334	38	flour	flour	NN
12327	334	39	;	;	:
12327	334	40	shake	shake	VB
12327	334	41	them	-PRON-	PRP
12327	334	42	lightly	lightly	RB
12327	334	43	,	,	,
12327	334	44	but	but	CC
12327	334	45	enough	enough	RB
12327	334	46	to	to	TO
12327	334	47	cover	cover	VB
12327	334	48	them	-PRON-	PRP
12327	334	49	well	well	RB
12327	334	50	with	with	IN
12327	334	51	the	the	DT
12327	334	52	flour	flour	NN
12327	334	53	,	,	,
12327	334	54	then	then	RB
12327	334	55	turn	turn	VB
12327	334	56	them	-PRON-	PRP
12327	334	57	into	into	IN
12327	334	58	a	a	DT
12327	334	59	sieve	sieve	NN
12327	334	60	expressly	expressly	RB
12327	334	61	for	for	IN
12327	334	62	bait	bait	NN
12327	334	63	to	to	TO
12327	334	64	free	free	VB
12327	334	65	them	-PRON-	PRP
12327	334	66	from	from	IN
12327	334	67	too	too	RB
12327	334	68	great	great	JJ
12327	334	69	a	a	DT
12327	334	70	quantity	quantity	NN
12327	334	71	of	of	IN
12327	334	72	the	the	DT
12327	334	73	flour	flour	NN
12327	334	74	,	,	,
12327	334	75	then	then	RB
12327	334	76	throw	throw	VB
12327	334	77	the	the	DT
12327	334	78	fish	fish	NN
12327	334	79	into	into	IN
12327	334	80	a	a	DT
12327	334	81	pan	pan	NN
12327	334	82	with	with	IN
12327	334	83	plenty	plenty	NN
12327	334	84	of	of	IN
12327	334	85	boiling	boil	VBG
12327	334	86	butter	butter	NN
12327	334	87	,	,	,
12327	334	88	they	-PRON-	PRP
12327	334	89	must	must	MD
12327	334	90	remain	remain	VB
12327	334	91	but	but	CC
12327	334	92	an	an	DT
12327	334	93	instant	instant	NN
12327	334	94	,	,	,
12327	334	95	for	for	IN
12327	334	96	they	-PRON-	PRP
12327	334	97	are	be	VBP
12327	334	98	considered	consider	VBN
12327	334	99	spoilt	spoilt	JJ
12327	334	100	if	if	IN
12327	334	101	they	-PRON-	PRP
12327	334	102	become	become	VBP
12327	334	103	the	the	DT
12327	334	104	least	least	JJS
12327	334	105	brown	brown	JJ
12327	334	106	;	;	:
12327	334	107	they	-PRON-	PRP
12327	334	108	should	should	MD
12327	334	109	be	be	VB
12327	334	110	placed	place	VBN
12327	334	111	lightly	lightly	RB
12327	334	112	on	on	IN
12327	334	113	the	the	DT
12327	334	114	dish	dish	NN
12327	334	115	piled	pile	VBD
12327	334	116	up	up	RP
12327	334	117	high	high	RB
12327	334	118	in	in	IN
12327	334	119	the	the	DT
12327	334	120	centre	centre	NN
12327	334	121	,	,	,
12327	334	122	brown	brown	JJ
12327	334	123	bread	bread	NN
12327	334	124	and	and	CC
12327	334	125	butter	butter	NN
12327	334	126	is	be	VBZ
12327	334	127	always	always	RB
12327	334	128	served	serve	VBN
12327	334	129	with	with	IN
12327	334	130	them	-PRON-	PRP
12327	334	131	;	;	:
12327	334	132	when	when	WRB
12327	334	133	devilled	devil	VBD
12327	334	134	they	-PRON-	PRP
12327	334	135	are	be	VBP
12327	334	136	also	also	RB
12327	334	137	excellent	excellent	JJ
12327	334	138	,	,	,
12327	334	139	and	and	CC
12327	334	140	are	be	VBP
12327	334	141	permitted	permit	VBN
12327	334	142	to	to	TO
12327	334	143	become	become	VB
12327	334	144	brown	brown	JJ
12327	334	145	;	;	:
12327	334	146	they	-PRON-	PRP
12327	334	147	are	be	VBP
12327	334	148	then	then	RB
12327	334	149	sprinkled	sprinkle	VBN
12327	334	150	with	with	IN
12327	334	151	cayenne	cayenne	NN
12327	334	152	pepper	pepper	NN
12327	334	153	,	,	,
12327	334	154	and	and	CC
12327	334	155	a	a	DT
12327	334	156	little	little	JJ
12327	334	157	salt	salt	NN
12327	334	158	,	,	,
12327	334	159	and	and	CC
12327	334	160	served	serve	VBD
12327	334	161	with	with	IN
12327	334	162	lemon	lemon	NN
12327	334	163	juice	juice	NN
12327	334	164	.	.	.
12327	335	1	This	this	DT
12327	335	2	receipt	receipt	NN
12327	335	3	was	be	VBD
12327	335	4	given	give	VBN
12327	335	5	by	by	IN
12327	335	6	a	a	DT
12327	335	7	cook	cook	NN
12327	335	8	who	who	WP
12327	335	9	dressed	dress	VBD
12327	335	10	white	white	NNP
12327	335	11	bait	bait	VBP
12327	335	12	to	to	IN
12327	335	13	perfection	perfection	NN
12327	335	14	.	.	.
12327	336	1	*	*	NFP
12327	336	2	*	*	NFP
12327	336	3	*	*	NFP
12327	336	4	*	*	NFP
12327	336	5	*	*	NFP
12327	336	6	A	a	DT
12327	336	7	DUTCH	DUTCH	NNP
12327	336	8	FRICANDELLE	fricandelle	NN
12327	336	9	.	.	.
12327	337	1	Take	take	VB
12327	337	2	two	two	CD
12327	337	3	pounds	pound	NNS
12327	337	4	of	of	IN
12327	337	5	dressed	dress	VBN
12327	337	6	fish	fish	NN
12327	337	7	,	,	,
12327	337	8	remove	remove	VB
12327	337	9	the	the	DT
12327	337	10	skin	skin	NN
12327	337	11	and	and	CC
12327	337	12	bones	bone	NNS
12327	337	13	,	,	,
12327	337	14	cut	cut	VBN
12327	337	15	in	in	IN
12327	337	16	small	small	JJ
12327	337	17	pieces	piece	NNS
12327	337	18	with	with	IN
12327	337	19	two	two	CD
12327	337	20	or	or	CC
12327	337	21	three	three	CD
12327	337	22	anchovies	anchovy	NNS
12327	337	23	,	,	,
12327	337	24	and	and	CC
12327	337	25	season	season	NN
12327	337	26	well	well	RB
12327	337	27	,	,	,
12327	337	28	soak	soak	VB
12327	337	29	the	the	DT
12327	337	30	crumb	crumb	NN
12327	337	31	of	of	IN
12327	337	32	a	a	DT
12327	337	33	French	french	JJ
12327	337	34	roll	roll	NN
12327	337	35	in	in	IN
12327	337	36	milk	milk	NN
12327	337	37	,	,	,
12327	337	38	beat	beat	VB
12327	337	39	it	-PRON-	PRP
12327	337	40	up	up	RP
12327	337	41	with	with	IN
12327	337	42	the	the	DT
12327	337	43	fish	fish	NN
12327	337	44	and	and	CC
12327	337	45	three	three	CD
12327	337	46	eggs	egg	NNS
12327	337	47	:	:	:
12327	337	48	butter	butter	NN
12327	337	49	a	a	DT
12327	337	50	mould	mould	NN
12327	337	51	,	,	,
12327	337	52	sprinkle	sprinkle	VB
12327	337	53	it	-PRON-	PRP
12327	337	54	with	with	IN
12327	337	55	raspings	rasping	NNS
12327	337	56	,	,	,
12327	337	57	place	place	NN
12327	337	58	in	in	IN
12327	337	59	the	the	DT
12327	337	60	fish	fish	NN
12327	337	61	and	and	CC
12327	337	62	bake	bake	VB
12327	337	63	it	-PRON-	PRP
12327	337	64	;	;	:
12327	337	65	when	when	WRB
12327	337	66	done	do	VBN
12327	337	67	,	,	,
12327	337	68	turn	turn	VB
12327	337	69	out	out	RP
12327	337	70	and	and	CC
12327	337	71	serve	serve	VB
12327	337	72	either	either	CC
12327	337	73	dry	dry	JJ
12327	337	74	or	or	CC
12327	337	75	with	with	IN
12327	337	76	anchovy	anchovy	JJ
12327	337	77	sauce	sauce	NN
12327	337	78	;	;	:
12327	337	79	if	if	IN
12327	337	80	served	serve	VBN
12327	337	81	dry	dry	JJ
12327	337	82	,	,	,
12327	337	83	finely	finely	RB
12327	337	84	grated	grate	VBD
12327	337	85	crumbs	crumb	NNS
12327	337	86	of	of	IN
12327	337	87	bread	bread	NN
12327	337	88	should	should	MD
12327	337	89	be	be	VB
12327	337	90	sprinkled	sprinkle	VBN
12327	337	91	thickly	thickly	RB
12327	337	92	over	over	IN
12327	337	93	it	-PRON-	PRP
12327	337	94	,	,	,
12327	337	95	and	and	CC
12327	337	96	it	-PRON-	PRP
12327	337	97	should	should	MD
12327	337	98	be	be	VB
12327	337	99	placed	place	VBN
12327	337	100	for	for	IN
12327	337	101	a	a	DT
12327	337	102	few	few	JJ
12327	337	103	minutes	minute	NNS
12327	337	104	before	before	IN
12327	337	105	the	the	DT
12327	337	106	fire	fire	NN
12327	337	107	to	to	TO
12327	337	108	brown	brown	NNP
12327	337	109	.	.	.
12327	338	1	*	*	NFP
12327	338	2	*	*	NFP
12327	338	3	*	*	NFP
12327	338	4	*	*	NFP
12327	338	5	*	*	NFP
12327	338	6	FISH	fish	NN
12327	338	7	FRITTERS	fritter	NNS
12327	338	8	.	.	.
12327	339	1	Make	make	VB
12327	339	2	a	a	DT
12327	339	3	force	force	NN
12327	339	4	-	-	HYPH
12327	339	5	meat	meat	NN
12327	339	6	of	of	IN
12327	339	7	any	any	DT
12327	339	8	cold	cold	JJ
12327	339	9	fish	fish	NN
12327	339	10	,	,	,
12327	339	11	form	form	VB
12327	339	12	it	-PRON-	PRP
12327	339	13	into	into	IN
12327	339	14	thin	thin	JJ
12327	339	15	cakes	cake	NNS
12327	339	16	,	,	,
12327	339	17	and	and	CC
12327	339	18	fry	fry	NN
12327	339	19	of	of	IN
12327	339	20	a	a	DT
12327	339	21	light	light	JJ
12327	339	22	brown	brown	NN
12327	339	23	,	,	,
12327	339	24	or	or	CC
12327	339	25	enclose	enclose	VB
12327	339	26	them	-PRON-	PRP
12327	339	27	first	first	RB
12327	339	28	in	in	IN
12327	339	29	thin	thin	JJ
12327	339	30	paste	paste	NN
12327	339	31	and	and	CC
12327	339	32	then	then	RB
12327	339	33	fry	fry	VB
12327	339	34	them	-PRON-	PRP
12327	339	35	.	.	.
12327	340	1	The	the	DT
12327	340	2	roes	roe	NNS
12327	340	3	of	of	IN
12327	340	4	fish	fish	NN
12327	340	5	or	or	CC
12327	340	6	the	the	DT
12327	340	7	livers	liver	NNS
12327	340	8	are	be	VBP
12327	340	9	particularly	particularly	RB
12327	340	10	nice	nice	JJ
12327	340	11	prepared	prepared	JJ
12327	340	12	in	in	IN
12327	340	13	this	this	DT
12327	340	14	way	way	NN
12327	340	15	.	.	.
12327	341	1	*	*	NFP
12327	341	2	*	*	NFP
12327	341	3	*	*	NFP
12327	341	4	*	*	NFP
12327	341	5	*	*	NFP
12327	341	6	FISH	FISH	NNS
12327	341	7	OMELET	omelet	JJ
12327	341	8	.	.	.
12327	342	1	Shred	shre	VBN
12327	342	2	finely	finely	RB
12327	342	3	any	any	DT
12327	342	4	cold	cold	JJ
12327	342	5	fish	fish	NN
12327	342	6	,	,	,
12327	342	7	season	season	NN
12327	342	8	it	-PRON-	PRP
12327	342	9	,	,	,
12327	342	10	and	and	CC
12327	342	11	mix	mix	VB
12327	342	12	with	with	IN
12327	342	13	beaten	beat	VBN
12327	342	14	eggs	egg	NNS
12327	342	15	;	;	:
12327	342	16	make	make	VB
12327	342	17	it	-PRON-	PRP
12327	342	18	into	into	IN
12327	342	19	a	a	DT
12327	342	20	paste	paste	NN
12327	342	21	,	,	,
12327	342	22	fry	fry	NN
12327	342	23	in	in	IN
12327	342	24	thin	thin	JJ
12327	342	25	cakes	cake	NNS
12327	342	26	like	like	IN
12327	342	27	pancakes	pancake	NNS
12327	342	28	,	,	,
12327	342	29	and	and	CC
12327	342	30	serve	serve	VB
12327	342	31	hot	hot	JJ
12327	342	32	on	on	IN
12327	342	33	a	a	DT
12327	342	34	napkin	napkin	NN
12327	342	35	;	;	:
12327	342	36	there	there	EX
12327	342	37	should	should	MD
12327	342	38	be	be	VB
12327	342	39	plenty	plenty	NN
12327	342	40	of	of	IN
12327	342	41	boiling	boil	VBG
12327	342	42	butter	butter	NN
12327	342	43	in	in	IN
12327	342	44	the	the	DT
12327	342	45	pan	pan	NN
12327	342	46	,	,	,
12327	342	47	as	as	IN
12327	342	48	they	-PRON-	PRP
12327	342	49	should	should	MD
12327	342	50	be	be	VB
12327	342	51	moist	moist	JJ
12327	342	52	and	and	CC
12327	342	53	rich	rich	JJ
12327	342	54	;	;	:
12327	342	55	there	there	EX
12327	342	56	should	should	MD
12327	342	57	be	be	VB
12327	342	58	more	more	JJR
12327	342	59	eggs	egg	NNS
12327	342	60	in	in	IN
12327	342	61	the	the	DT
12327	342	62	preparation	preparation	NN
12327	342	63	for	for	IN
12327	342	64	omelets	omelet	NNS
12327	342	65	than	than	IN
12327	342	66	for	for	IN
12327	342	67	fritters	fritter	NNS
12327	342	68	.	.	.
12327	343	1	*	*	NFP
12327	343	2	*	*	NFP
12327	343	3	*	*	NFP
12327	343	4	*	*	NFP
12327	343	5	*	*	NFP
12327	343	6	SCALLOPED	SCALLOPED	NNP
12327	343	7	FISH	FISH	NNP
12327	343	8	.	.	.
12327	344	1	Take	take	VB
12327	344	2	any	any	DT
12327	344	3	dressed	dressed	JJ
12327	344	4	fish	fish	NN
12327	344	5	,	,	,
12327	344	6	break	break	VB
12327	344	7	it	-PRON-	PRP
12327	344	8	in	in	IN
12327	344	9	small	small	JJ
12327	344	10	pieces	piece	NNS
12327	344	11	,	,	,
12327	344	12	put	put	VBD
12327	344	13	it	-PRON-	PRP
12327	344	14	into	into	IN
12327	344	15	tin	tin	JJ
12327	344	16	scallops	scallop	NNS
12327	344	17	,	,	,
12327	344	18	with	with	IN
12327	344	19	a	a	DT
12327	344	20	few	few	JJ
12327	344	21	crumbs	crumb	NNS
12327	344	22	of	of	IN
12327	344	23	bread	bread	NN
12327	344	24	,	,	,
12327	344	25	a	a	DT
12327	344	26	good	good	JJ
12327	344	27	piece	piece	NN
12327	344	28	of	of	IN
12327	344	29	butter	butter	NN
12327	344	30	,	,	,
12327	344	31	a	a	DT
12327	344	32	little	little	JJ
12327	344	33	cream	cream	NN
12327	344	34	if	if	IN
12327	344	35	approved	approve	VBN
12327	344	36	,	,	,
12327	344	37	white	white	JJ
12327	344	38	pepper	pepper	NN
12327	344	39	,	,	,
12327	344	40	salt	salt	NN
12327	344	41	,	,	,
12327	344	42	and	and	CC
12327	344	43	nutmeg	nutmeg	NN
12327	344	44	;	;	:
12327	344	45	bake	bake	NN
12327	344	46	in	in	IN
12327	344	47	an	an	DT
12327	344	48	oven	oven	NN
12327	344	49	for	for	IN
12327	344	50	ten	ten	CD
12327	344	51	minutes	minute	NNS
12327	344	52	,	,	,
12327	344	53	or	or	CC
12327	344	54	brown	brown	JJ
12327	344	55	before	before	IN
12327	344	56	the	the	DT
12327	344	57	fire	fire	NN
12327	344	58	;	;	:
12327	344	59	two	two	CD
12327	344	60	or	or	CC
12327	344	61	three	three	CD
12327	344	62	mushrooms	mushroom	NNS
12327	344	63	mixed	mix	VBN
12327	344	64	,	,	,
12327	344	65	or	or	CC
12327	344	66	an	an	DT
12327	344	67	anchovy	anchovy	NN
12327	344	68	will	will	MD
12327	344	69	be	be	VB
12327	344	70	found	find	VBN
12327	344	71	an	an	DT
12327	344	72	improvement	improvement	NN
12327	344	73	.	.	.
12327	345	1	*	*	NFP
12327	345	2	*	*	NFP
12327	345	3	*	*	NFP
12327	345	4	*	*	NFP
12327	345	5	*	*	NFP
12327	345	6	ANOTHER	ANOTHER	NNP
12327	345	7	WAY	way	NN
12327	345	8	.	.	.
12327	346	1	Break	break	VB
12327	346	2	the	the	DT
12327	346	3	fish	fish	NN
12327	346	4	into	into	IN
12327	346	5	pieces	piece	NNS
12327	346	6	,	,	,
12327	346	7	pour	pour	VBP
12327	346	8	over	over	IN
12327	346	9	the	the	DT
12327	346	10	beaten	beat	VBN
12327	346	11	yolk	yolk	NN
12327	346	12	of	of	IN
12327	346	13	an	an	DT
12327	346	14	egg	egg	NN
12327	346	15	,	,	,
12327	346	16	sprinkle	sprinkle	VB
12327	346	17	with	with	IN
12327	346	18	pepper	pepper	NN
12327	346	19	and	and	CC
12327	346	20	salt	salt	NN
12327	346	21	,	,	,
12327	346	22	strew	strew	VBD
12327	346	23	with	with	IN
12327	346	24	bread	bread	NN
12327	346	25	crumbs	crumb	NNS
12327	346	26	,	,	,
12327	346	27	chopped	chop	VBD
12327	346	28	parsley	parsley	NN
12327	346	29	,	,	,
12327	346	30	and	and	CC
12327	346	31	grated	grate	VBD
12327	346	32	lemon	lemon	NN
12327	346	33	peel	peel	NN
12327	346	34	,	,	,
12327	346	35	and	and	CC
12327	346	36	squeeze	squeeze	VB
12327	346	37	in	in	IN
12327	346	38	the	the	DT
12327	346	39	juice	juice	NN
12327	346	40	of	of	IN
12327	346	41	lemon	lemon	NNP
12327	346	42	,	,	,
12327	346	43	drop	drop	VB
12327	346	44	over	over	RP
12327	346	45	a	a	DT
12327	346	46	little	little	JJ
12327	346	47	warmed	warmed	JJ
12327	346	48	butter	butter	NN
12327	346	49	,	,	,
12327	346	50	and	and	CC
12327	346	51	brown	brown	NNP
12327	346	52	before	before	IN
12327	346	53	the	the	DT
12327	346	54	fire	fire	NN
12327	346	55	.	.	.
12327	347	1	CHAPTER	CHAPTER	NNP
12327	347	2	IV	IV	NNP
12327	347	3	.	.	.
12327	348	1	Directions	direction	NNS
12327	348	2	for	for	IN
12327	348	3	Various	various	JJ
12327	348	4	Ways	way	NNS
12327	348	5	of	of	IN
12327	348	6	Dressing	Dressing	NNP
12327	348	7	Meat	Meat	NNP
12327	348	8	and	and	CC
12327	348	9	Poultry	Poultry	NNP
12327	348	10	.	.	.
12327	349	1	INTRODUCTORY	INTRODUCTORY	NNP
12327	349	2	REMARKS	REMARKS	NNP
12327	349	3	.	.	.
12327	350	1	Boiling	boiling	NN
12327	350	2	is	be	VBZ
12327	350	3	the	the	DT
12327	350	4	most	most	RBS
12327	350	5	simple	simple	JJ
12327	350	6	manner	manner	NN
12327	350	7	of	of	IN
12327	350	8	cooking	cooking	NN
12327	350	9	,	,	,
12327	350	10	the	the	DT
12327	350	11	great	great	JJ
12327	350	12	art	art	NN
12327	350	13	in	in	IN
12327	350	14	this	this	DT
12327	350	15	process	process	NN
12327	350	16	is	be	VBZ
12327	350	17	to	to	TO
12327	350	18	boil	boil	VB
12327	350	19	the	the	DT
12327	350	20	article	article	NN
12327	350	21	sufficiently	sufficiently	RB
12327	350	22	,	,	,
12327	350	23	without	without	IN
12327	350	24	its	-PRON-	PRP$
12327	350	25	being	be	VBG
12327	350	26	overdone	overdone	NN
12327	350	27	,	,	,
12327	350	28	the	the	DT
12327	350	29	necessity	necessity	NN
12327	350	30	of	of	IN
12327	350	31	slow	slow	JJ
12327	350	32	boiling	boiling	NN
12327	350	33	can	can	MD
12327	350	34	not	not	RB
12327	350	35	be	be	VB
12327	350	36	too	too	RB
12327	350	37	strongly	strongly	RB
12327	350	38	impressed	impressed	JJ
12327	350	39	upon	upon	IN
12327	350	40	the	the	DT
12327	350	41	cook	cook	NN
12327	350	42	,	,	,
12327	350	43	as	as	IN
12327	350	44	the	the	DT
12327	350	45	contrary	contrary	NN
12327	350	46	,	,	,
12327	350	47	renders	render	VBZ
12327	350	48	it	-PRON-	PRP
12327	350	49	hard	hard	RB
12327	350	50	and	and	CC
12327	350	51	of	of	IN
12327	350	52	a	a	DT
12327	350	53	bad	bad	JJ
12327	350	54	color	color	NN
12327	350	55	;	;	:
12327	350	56	the	the	DT
12327	350	57	average	average	JJ
12327	350	58	time	time	NN
12327	350	59	of	of	IN
12327	350	60	boiling	boil	VBG
12327	350	61	for	for	IN
12327	350	62	fresh	fresh	JJ
12327	350	63	meat	meat	NN
12327	350	64	is	be	VBZ
12327	350	65	half	half	PDT
12327	350	66	an	an	DT
12327	350	67	hour	hour	NN
12327	350	68	to	to	IN
12327	350	69	every	every	DT
12327	350	70	pound	pound	NN
12327	350	71	,	,	,
12327	350	72	salt	salt	NN
12327	350	73	meat	meat	NN
12327	350	74	requires	require	VBZ
12327	350	75	half	half	NN
12327	350	76	as	as	RB
12327	350	77	long	long	JJ
12327	350	78	again	again	RB
12327	350	79	,	,	,
12327	350	80	and	and	CC
12327	350	81	smoked	smoke	VBD
12327	350	82	meat	meat	NN
12327	350	83	still	still	RB
12327	350	84	longer	long	RBR
12327	350	85	;	;	:
12327	350	86	the	the	DT
12327	350	87	lid	lid	NN
12327	350	88	of	of	IN
12327	350	89	the	the	DT
12327	350	90	saucepan	saucepan	NN
12327	350	91	should	should	MD
12327	350	92	only	only	RB
12327	350	93	be	be	VB
12327	350	94	removed	remove	VBN
12327	350	95	for	for	IN
12327	350	96	skimming	skim	VBG
12327	350	97	,	,	,
12327	350	98	which	which	WDT
12327	350	99	is	be	VBZ
12327	350	100	an	an	DT
12327	350	101	essential	essential	JJ
12327	350	102	process	process	NN
12327	350	103	.	.	.
12327	351	1	Roasting	roast	VBG
12327	351	2	chiefly	chiefly	RB
12327	351	3	depends	depend	VBZ
12327	351	4	on	on	IN
12327	351	5	the	the	DT
12327	351	6	skilful	skilful	JJ
12327	351	7	management	management	NN
12327	351	8	of	of	IN
12327	351	9	the	the	DT
12327	351	10	fire	fire	NN
12327	351	11	,	,	,
12327	351	12	it	-PRON-	PRP
12327	351	13	is	be	VBZ
12327	351	14	considered	consider	VBN
12327	351	15	that	that	IN
12327	351	16	a	a	DT
12327	351	17	joint	joint	NN
12327	351	18	of	of	IN
12327	351	19	eight	eight	CD
12327	351	20	pounds	pound	NNS
12327	351	21	requires	require	VBZ
12327	351	22	two	two	CD
12327	351	23	hours	hour	NNS
12327	351	24	roasting	roast	VBG
12327	351	25	;	;	:
12327	351	26	when	when	WRB
12327	351	27	first	first	RB
12327	351	28	put	put	VBP
12327	351	29	down	down	RP
12327	351	30	it	-PRON-	PRP
12327	351	31	should	should	MD
12327	351	32	be	be	VB
12327	351	33	basted	baste	VBN
12327	351	34	with	with	IN
12327	351	35	fresh	fresh	JJ
12327	351	36	dripping	dripping	NN
12327	351	37	,	,	,
12327	351	38	and	and	CC
12327	351	39	afterwards	afterwards	RB
12327	351	40	with	with	IN
12327	351	41	its	-PRON-	PRP$
12327	351	42	own	own	JJ
12327	351	43	dripping	dripping	NN
12327	351	44	,	,	,
12327	351	45	it	-PRON-	PRP
12327	351	46	should	should	MD
12327	351	47	be	be	VB
12327	351	48	sprinkled	sprinkle	VBN
12327	351	49	with	with	IN
12327	351	50	salt	salt	NN
12327	351	51	,	,	,
12327	351	52	and	and	CC
12327	351	53	repeatedly	repeatedly	RB
12327	351	54	dredged	dredge	VBN
12327	351	55	with	with	IN
12327	351	56	flour	flour	NN
12327	351	57	,	,	,
12327	351	58	which	which	WDT
12327	351	59	browns	brown	VBZ
12327	351	60	and	and	CC
12327	351	61	makes	make	VBZ
12327	351	62	it	-PRON-	PRP
12327	351	63	look	look	VB
12327	351	64	rich	rich	JJ
12327	351	65	and	and	CC
12327	351	66	frothy	frothy	JJ
12327	351	67	.	.	.
12327	352	1	Broiling	broiling	NN
12327	352	2	requires	require	VBZ
12327	352	3	a	a	DT
12327	352	4	steady	steady	JJ
12327	352	5	clear	clear	JJ
12327	352	6	fire	fire	NN
12327	352	7	,	,	,
12327	352	8	free	free	JJ
12327	352	9	from	from	IN
12327	352	10	flame	flame	NN
12327	352	11	and	and	CC
12327	352	12	smoke	smoke	NN
12327	352	13	,	,	,
12327	352	14	the	the	DT
12327	352	15	gridiron	gridiron	NN
12327	352	16	should	should	MD
12327	352	17	be	be	VB
12327	352	18	quite	quite	RB
12327	352	19	hot	hot	JJ
12327	352	20	before	before	IN
12327	352	21	the	the	DT
12327	352	22	article	article	NN
12327	352	23	is	be	VBZ
12327	352	24	placed	place	VBN
12327	352	25	on	on	IN
12327	352	26	it	-PRON-	PRP
12327	352	27	,	,	,
12327	352	28	and	and	CC
12327	352	29	the	the	DT
12327	352	30	bars	bar	NNS
12327	352	31	should	should	MD
12327	352	32	be	be	VB
12327	352	33	rubbed	rub	VBN
12327	352	34	with	with	IN
12327	352	35	fat	fat	NN
12327	352	36	,	,	,
12327	352	37	or	or	CC
12327	352	38	if	if	IN
12327	352	39	the	the	DT
12327	352	40	article	article	NN
12327	352	41	is	be	VBZ
12327	352	42	thin	thin	JJ
12327	352	43	-	-	HYPH
12327	352	44	skinned	skinned	JJ
12327	352	45	and	and	CC
12327	352	46	delicate	delicate	JJ
12327	352	47	,	,	,
12327	352	48	with	with	IN
12327	352	49	chalk	chalk	NN
12327	352	50	;	;	:
12327	352	51	the	the	DT
12327	352	52	gridiron	gridiron	NN
12327	352	53	should	should	MD
12327	352	54	be	be	VB
12327	352	55	held	hold	VBN
12327	352	56	aslant	aslant	JJ
12327	352	57	to	to	TO
12327	352	58	prevent	prevent	VB
12327	352	59	the	the	DT
12327	352	60	fat	fat	NN
12327	352	61	dripping	drip	VBG
12327	352	62	into	into	IN
12327	352	63	the	the	DT
12327	352	64	fire	fire	NN
12327	352	65	;	;	:
12327	352	66	the	the	DT
12327	352	67	bars	bar	NNS
12327	352	68	of	of	IN
12327	352	69	a	a	DT
12327	352	70	gridiron	gridiron	NN
12327	352	71	should	should	MD
12327	352	72	be	be	VB
12327	352	73	close	close	JJ
12327	352	74	and	and	CC
12327	352	75	fine	fine	JJ
12327	352	76	.	.	.
12327	353	1	Frying	frying	NN
12327	353	2	is	be	VBZ
12327	353	3	easier	easy	JJR
12327	353	4	than	than	IN
12327	353	5	broiling	broil	VBG
12327	353	6	,	,	,
12327	353	7	the	the	DT
12327	353	8	fat	fat	NN
12327	353	9	,	,	,
12327	353	10	oil	oil	NN
12327	353	11	or	or	CC
12327	353	12	butter	butter	NN
12327	353	13	in	in	IN
12327	353	14	which	which	WDT
12327	353	15	the	the	DT
12327	353	16	article	article	NN
12327	353	17	is	be	VBZ
12327	353	18	fried	fried	JJ
12327	353	19	must	must	MD
12327	353	20	be	be	VB
12327	353	21	boiling	boil	VBG
12327	353	22	,	,	,
12327	353	23	but	but	CC
12327	353	24	have	have	VBP
12327	353	25	ceased	cease	VBN
12327	353	26	to	to	TO
12327	353	27	bubble	bubble	VB
12327	353	28	before	before	IN
12327	353	29	it	-PRON-	PRP
12327	353	30	is	be	VBZ
12327	353	31	put	put	VBN
12327	353	32	in	in	IN
12327	353	33	the	the	DT
12327	353	34	pan	pan	NN
12327	353	35	,	,	,
12327	353	36	or	or	CC
12327	353	37	it	-PRON-	PRP
12327	353	38	will	will	MD
12327	353	39	be	be	VB
12327	353	40	greasy	greasy	JJ
12327	353	41	and	and	CC
12327	353	42	black	black	JJ
12327	353	43	:	:	:
12327	353	44	there	there	EX
12327	353	45	is	be	VBZ
12327	353	46	now	now	RB
12327	353	47	a	a	DT
12327	353	48	new	new	JJ
12327	353	49	description	description	NN
12327	353	50	of	of	IN
12327	353	51	fryingpan	fryingpan	NNP
12327	353	52	,	,	,
12327	353	53	called	call	VBD
12327	353	54	a	a	DT
12327	353	55	sauté	sauté	JJ
12327	353	56	pan	pan	NN
12327	353	57	,	,	,
12327	353	58	and	and	CC
12327	353	59	which	which	WDT
12327	353	60	will	will	MD
12327	353	61	be	be	VB
12327	353	62	found	find	VBN
12327	353	63	extremely	extremely	RB
12327	353	64	convenient	convenient	JJ
12327	353	65	for	for	IN
12327	353	66	frying	fry	VBG
12327	353	67	small	small	JJ
12327	353	68	cutlets	cutlet	NNS
12327	353	69	or	or	CC
12327	353	70	collops	collop	NNS
12327	353	71	.	.	.
12327	354	1	Stewing	stewing	NN
12327	354	2	is	be	VBZ
12327	354	3	a	a	DT
12327	354	4	more	more	RBR
12327	354	5	elaborate	elaborate	JJ
12327	354	6	mode	mode	NN
12327	354	7	of	of	IN
12327	354	8	boiling	boil	VBG
12327	354	9	;	;	:
12327	354	10	a	a	DT
12327	354	11	gentle	gentle	JJ
12327	354	12	heat	heat	NN
12327	354	13	with	with	IN
12327	354	14	frequent	frequent	JJ
12327	354	15	skimmings	skimming	NNS
12327	354	16	,	,	,
12327	354	17	are	be	VBP
12327	354	18	the	the	DT
12327	354	19	points	point	NNS
12327	354	20	to	to	TO
12327	354	21	be	be	VB
12327	354	22	observed	observe	VBN
12327	354	23	.	.	.
12327	355	1	Glazing	Glazing	NNP
12327	355	2	is	be	VBZ
12327	355	3	done	do	VBN
12327	355	4	by	by	IN
12327	355	5	brushing	brush	VBG
12327	355	6	melted	melt	VBN
12327	355	7	jelly	jelly	RB
12327	355	8	over	over	IN
12327	355	9	the	the	DT
12327	355	10	article	article	NN
12327	355	11	to	to	TO
12327	355	12	be	be	VB
12327	355	13	glazed	glaze	VBN
12327	355	14	and	and	CC
12327	355	15	letting	let	VBG
12327	355	16	it	-PRON-	PRP
12327	355	17	cool	cool	JJ
12327	355	18	,	,	,
12327	355	19	and	and	CC
12327	355	20	then	then	RB
12327	355	21	adding	add	VBG
12327	355	22	another	another	DT
12327	355	23	coat	coat	NN
12327	355	24	,	,	,
12327	355	25	or	or	CC
12327	355	26	in	in	IN
12327	355	27	some	some	DT
12327	355	28	cases	case	NNS
12327	355	29	two	two	CD
12327	355	30	or	or	CC
12327	355	31	three	three	CD
12327	355	32	,	,	,
12327	355	33	this	this	DT
12327	355	34	makes	make	VBZ
12327	355	35	any	any	DT
12327	355	36	cold	cold	JJ
12327	355	37	meats	meat	NNS
12327	355	38	or	or	CC
12327	355	39	poultry	poultry	NN
12327	355	40	have	have	VBP
12327	355	41	an	an	DT
12327	355	42	elegant	elegant	JJ
12327	355	43	appearance	appearance	NN
12327	355	44	.	.	.
12327	356	1	Blanching	blanching	NN
12327	356	2	makes	make	VBZ
12327	356	3	the	the	DT
12327	356	4	article	article	NN
12327	356	5	plump	plump	JJ
12327	356	6	and	and	CC
12327	356	7	white	white	JJ
12327	356	8	.	.	.
12327	357	1	It	-PRON-	PRP
12327	357	2	should	should	MD
12327	357	3	be	be	VB
12327	357	4	set	set	VBN
12327	357	5	on	on	IN
12327	357	6	the	the	DT
12327	357	7	fire	fire	NN
12327	357	8	in	in	IN
12327	357	9	cold	cold	JJ
12327	357	10	water	water	NN
12327	357	11	,	,	,
12327	357	12	boil	boil	VB
12327	357	13	up	up	RP
12327	357	14	and	and	CC
12327	357	15	then	then	RB
12327	357	16	be	be	VB
12327	357	17	immersed	immerse	VBN
12327	357	18	in	in	IN
12327	357	19	cold	cold	JJ
12327	357	20	water	water	NN
12327	357	21	,	,	,
12327	357	22	where	where	WRB
12327	357	23	it	-PRON-	PRP
12327	357	24	should	should	MD
12327	357	25	remain	remain	VB
12327	357	26	some	some	DT
12327	357	27	little	little	JJ
12327	357	28	time	time	NN
12327	357	29	.	.	.
12327	358	1	Larding	lard	VBG
12327	358	2	(	(	-LRB-
12327	358	3	the	the	DT
12327	358	4	French	french	JJ
12327	358	5	term	term	NN
12327	358	6	is	be	VBZ
12327	358	7	_	_	NNP
12327	358	8	Piqué	Piqué	NNP
12327	358	9	_	_	NNP
12327	358	10	,	,	,
12327	358	11	which	which	WDT
12327	358	12	the	the	DT
12327	358	13	inexperienced	inexperienced	JJ
12327	358	14	Jewish	jewish	JJ
12327	358	15	cook	cook	NN
12327	358	16	may	may	MD
12327	358	17	not	not	RB
12327	358	18	be	be	VB
12327	358	19	acquainted	acquaint	VBN
12327	358	20	with	with	IN
12327	358	21	,	,	,
12327	358	22	we	-PRON-	PRP
12327	358	23	therefore	therefore	RB
12327	358	24	use	use	VBP
12327	358	25	the	the	DT
12327	358	26	term	term	NN
12327	358	27	in	in	IN
12327	358	28	common	common	JJ
12327	358	29	use	use	NN
12327	358	30	)	)	-RRB-
12327	358	31	is	be	VBZ
12327	358	32	a	a	DT
12327	358	33	term	term	NN
12327	358	34	given	give	VBN
12327	358	35	to	to	IN
12327	358	36	a	a	DT
12327	358	37	certain	certain	JJ
12327	358	38	mode	mode	NN
12327	358	39	of	of	IN
12327	358	40	garnishing	garnish	VBG
12327	358	41	the	the	DT
12327	358	42	surface	surface	NN
12327	358	43	of	of	IN
12327	358	44	meat	meat	NN
12327	358	45	or	or	CC
12327	358	46	poultry	poultry	NN
12327	358	47	:	:	:
12327	358	48	it	-PRON-	PRP
12327	358	49	is	be	VBZ
12327	358	50	inserting	insert	VBG
12327	358	51	small	small	JJ
12327	358	52	pieces	piece	NNS
12327	358	53	of	of	IN
12327	358	54	the	the	DT
12327	358	55	fat	fat	NN
12327	358	56	of	of	IN
12327	358	57	smoked	smoke	VBN
12327	358	58	meats	meat	NNS
12327	358	59	,	,	,
12327	358	60	truffles	truffle	NNS
12327	358	61	,	,	,
12327	358	62	or	or	CC
12327	358	63	tongue	tongue	NN
12327	358	64	,	,	,
12327	358	65	which	which	WDT
12327	358	66	are	be	VBP
12327	358	67	trimmed	trim	VBN
12327	358	68	into	into	IN
12327	358	69	slips	slip	NNS
12327	358	70	of	of	IN
12327	358	71	equal	equal	JJ
12327	358	72	length	length	NN
12327	358	73	and	and	CC
12327	358	74	size	size	NN
12327	358	75	,	,	,
12327	358	76	into	into	IN
12327	358	77	the	the	DT
12327	358	78	flesh	flesh	NN
12327	358	79	of	of	IN
12327	358	80	the	the	DT
12327	358	81	article	article	NN
12327	358	82	at	at	IN
12327	358	83	regular	regular	JJ
12327	358	84	distances	distance	NNS
12327	358	85	,	,	,
12327	358	86	and	and	CC
12327	358	87	is	be	VBZ
12327	358	88	effected	effect	VBN
12327	358	89	by	by	IN
12327	358	90	means	mean	NNS
12327	358	91	of	of	IN
12327	358	92	larding	lard	VBG
12327	358	93	pins	pin	NNS
12327	358	94	.	.	.
12327	359	1	Poelée	Poelée	NNP
12327	359	2	and	and	CC
12327	359	3	Blanc	Blanc	NNP
12327	359	4	,	,	,
12327	359	5	are	be	VBP
12327	359	6	terms	term	NNS
12327	359	7	used	use	VBN
12327	359	8	in	in	IN
12327	359	9	modern	modern	JJ
12327	359	10	cookery	cookery	NN
12327	359	11	for	for	IN
12327	359	12	a	a	DT
12327	359	13	very	very	RB
12327	359	14	expensive	expensive	JJ
12327	359	15	mode	mode	NN
12327	359	16	of	of	IN
12327	359	17	stewing	stewing	NN
12327	359	18	:	:	:
12327	359	19	it	-PRON-	PRP
12327	359	20	is	be	VBZ
12327	359	21	done	do	VBN
12327	359	22	by	by	IN
12327	359	23	stewing	stew	VBG
12327	359	24	the	the	DT
12327	359	25	article	article	NN
12327	359	26	with	with	IN
12327	359	27	meat	meat	NN
12327	359	28	,	,	,
12327	359	29	vegetables	vegetable	NNS
12327	359	30	,	,	,
12327	359	31	and	and	CC
12327	359	32	fat	fat	NN
12327	359	33	of	of	IN
12327	359	34	smoked	smoke	VBN
12327	359	35	meats	meat	NNS
12327	359	36	,	,	,
12327	359	37	all	all	RB
12327	359	38	well	well	RB
12327	359	39	seasoned	seasoned	JJ
12327	359	40	;	;	:
12327	359	41	instead	instead	RB
12327	359	42	of	of	IN
12327	359	43	placing	place	VBG
12327	359	44	it	-PRON-	PRP
12327	359	45	to	to	IN
12327	359	46	stew	stew	VB
12327	359	47	in	in	IN
12327	359	48	water	water	NN
12327	359	49	it	-PRON-	PRP
12327	359	50	is	be	VBZ
12327	359	51	placed	place	VBN
12327	359	52	on	on	IN
12327	359	53	slices	slice	NNS
12327	359	54	of	of	IN
12327	359	55	meat	meat	NN
12327	359	56	covered	cover	VBN
12327	359	57	with	with	IN
12327	359	58	slices	slice	NNS
12327	359	59	of	of	IN
12327	359	60	fat	fat	NN
12327	359	61	and	and	CC
12327	359	62	the	the	DT
12327	359	63	vegetables	vegetable	NNS
12327	359	64	and	and	CC
12327	359	65	seasoning	seasoning	NN
12327	359	66	added	add	VBN
12327	359	67	,	,	,
12327	359	68	then	then	RB
12327	359	69	water	water	NN
12327	359	70	enough	enough	RB
12327	359	71	to	to	TO
12327	359	72	cover	cover	VB
12327	359	73	the	the	DT
12327	359	74	whole	whole	NN
12327	359	75	is	be	VBZ
12327	359	76	added	add	VBN
12327	359	77	.	.	.
12327	360	1	Blanc	Blanc	NNP
12327	360	2	differs	differ	NNS
12327	360	3	from	from	IN
12327	360	4	Poelée	Poelée	NNP
12327	360	5	,	,	,
12327	360	6	in	in	IN
12327	360	7	having	have	VBG
12327	360	8	a	a	DT
12327	360	9	quantity	quantity	NN
12327	360	10	of	of	IN
12327	360	11	suet	suet	NN
12327	360	12	added	add	VBN
12327	360	13	,	,	,
12327	360	14	and	and	CC
12327	360	15	being	be	VBG
12327	360	16	boiled	boil	VBN
12327	360	17	down	down	RP
12327	360	18	before	before	IN
12327	360	19	the	the	DT
12327	360	20	article	article	NN
12327	360	21	is	be	VBZ
12327	360	22	placed	place	VBN
12327	360	23	to	to	TO
12327	360	24	stew	stew	VB
12327	360	25	in	in	IN
12327	360	26	it	-PRON-	PRP
12327	360	27	.	.	.
12327	361	1	Braising	braise	VBG
12327	361	2	is	be	VBZ
12327	361	3	a	a	DT
12327	361	4	similar	similar	JJ
12327	361	5	process	process	NN
12327	361	6	to	to	IN
12327	361	7	Poelée	Poelée	NNP
12327	361	8	,	,	,
12327	361	9	but	but	CC
12327	361	10	less	less	JJR
12327	361	11	meat	meat	NN
12327	361	12	and	and	CC
12327	361	13	vegetable	vegetable	NN
12327	361	14	is	be	VBZ
12327	361	15	used	use	VBN
12327	361	16	.	.	.
12327	362	1	*	*	NFP
12327	362	2	*	*	NFP
12327	362	3	*	*	NFP
12327	362	4	*	*	NFP
12327	362	5	*	*	NFP
12327	362	6	TO	to	IN
12327	362	7	CLARIFY	clarify	NN
12327	362	8	SUET	SUET	NNS
12327	362	9	.	.	.
12327	363	1	Melt	melt	VB
12327	363	2	down	down	RP
12327	363	3	with	with	IN
12327	363	4	care	care	NN
12327	363	5	fine	fine	JJ
12327	363	6	fresh	fresh	JJ
12327	363	7	suet	suet	NN
12327	363	8	,	,	,
12327	363	9	either	either	CC
12327	363	10	beef	beef	NN
12327	363	11	or	or	CC
12327	363	12	veal	veal	NN
12327	363	13	,	,	,
12327	363	14	put	put	VB
12327	363	15	it	-PRON-	PRP
12327	363	16	into	into	IN
12327	363	17	a	a	DT
12327	363	18	jar	jar	NN
12327	363	19	,	,	,
12327	363	20	and	and	CC
12327	363	21	set	set	VBD
12327	363	22	it	-PRON-	PRP
12327	363	23	in	in	IN
12327	363	24	a	a	DT
12327	363	25	stew	stew	NN
12327	363	26	-	-	HYPH
12327	363	27	pan	pan	NN
12327	363	28	of	of	IN
12327	363	29	water	water	NN
12327	363	30	to	to	TO
12327	363	31	boil	boil	VB
12327	363	32	,	,	,
12327	363	33	putting	put	VBG
12327	363	34	in	in	RP
12327	363	35	a	a	DT
12327	363	36	sprig	sprig	NN
12327	363	37	of	of	IN
12327	363	38	rosemary	rosemary	NNP
12327	363	39	,	,	,
12327	363	40	or	or	CC
12327	363	41	a	a	DT
12327	363	42	little	little	JJ
12327	363	43	orange	orange	JJ
12327	363	44	flower	flower	NN
12327	363	45	water	water	NN
12327	363	46	while	while	IN
12327	363	47	melting	melt	VBG
12327	363	48	,	,	,
12327	363	49	this	this	DT
12327	363	50	is	be	VBZ
12327	363	51	a	a	DT
12327	363	52	very	very	RB
12327	363	53	useful	useful	JJ
12327	363	54	preparation	preparation	NN
12327	363	55	and	and	CC
12327	363	56	will	will	MD
12327	363	57	be	be	VB
12327	363	58	found	find	VBN
12327	363	59	,	,	,
12327	363	60	if	if	IN
12327	363	61	adopted	adopt	VBN
12327	363	62	in	in	IN
12327	363	63	English	English	NNP
12327	363	64	kitchens	kitchen	NNS
12327	363	65	,	,	,
12327	363	66	to	to	TO
12327	363	67	answer	answer	VB
12327	363	68	the	the	DT
12327	363	69	purpose	purpose	NN
12327	363	70	of	of	IN
12327	363	71	lard	lard	NN
12327	363	72	and	and	CC
12327	363	73	is	be	VBZ
12327	363	74	far	far	RB
12327	363	75	more	more	RBR
12327	363	76	delicate	delicate	JJ
12327	363	77	and	and	CC
12327	363	78	wholesome	wholesome	JJ
12327	363	79	:	:	:
12327	363	80	it	-PRON-	PRP
12327	363	81	should	should	MD
12327	363	82	be	be	VB
12327	363	83	well	well	RB
12327	363	84	beaten	beat	VBN
12327	363	85	till	till	IN
12327	363	86	quite	quite	RB
12327	363	87	light	light	NN
12327	363	88	with	with	IN
12327	363	89	a	a	DT
12327	363	90	wooden	wooden	JJ
12327	363	91	fork	fork	NN
12327	363	92	.	.	.
12327	364	1	*	*	NFP
12327	364	2	*	*	NFP
12327	364	3	*	*	NFP
12327	364	4	*	*	NFP
12327	364	5	*	*	NFP
12327	364	6	OLIO	olio	NN
12327	364	7	.	.	.
12327	365	1	Put	put	VB
12327	365	2	eight	eight	CD
12327	365	3	pounds	pound	NNS
12327	365	4	of	of	IN
12327	365	5	beef	beef	NN
12327	365	6	in	in	IN
12327	365	7	sufficient	sufficient	JJ
12327	365	8	water	water	NN
12327	365	9	to	to	TO
12327	365	10	cover	cover	VB
12327	365	11	it	-PRON-	PRP
12327	365	12	,	,	,
12327	365	13	when	when	WRB
12327	365	14	the	the	DT
12327	365	15	water	water	NN
12327	365	16	boils	boil	NNS
12327	365	17	take	take	VB
12327	365	18	out	out	RP
12327	365	19	the	the	DT
12327	365	20	meat	meat	NN
12327	365	21	,	,	,
12327	365	22	skim	skim	VB
12327	365	23	off	off	IN
12327	365	24	the	the	DT
12327	365	25	fat	fat	NN
12327	365	26	,	,	,
12327	365	27	and	and	CC
12327	365	28	then	then	RB
12327	365	29	return	return	VB
12327	365	30	the	the	DT
12327	365	31	meat	meat	NN
12327	365	32	to	to	IN
12327	365	33	the	the	DT
12327	365	34	stew	stew	NNP
12327	365	35	-	-	HYPH
12327	365	36	pan	pan	NN
12327	365	37	,	,	,
12327	365	38	adding	add	VBG
12327	365	39	at	at	IN
12327	365	40	the	the	DT
12327	365	41	same	same	JJ
12327	365	42	time	time	NN
12327	365	43	two	two	CD
12327	365	44	fine	fine	JJ
12327	365	45	white	white	JJ
12327	365	46	cabbages	cabbage	NNS
12327	365	47	without	without	IN
12327	365	48	any	any	DT
12327	365	49	of	of	IN
12327	365	50	the	the	DT
12327	365	51	stalk	stalk	NN
12327	365	52	or	or	CC
12327	365	53	hard	hard	JJ
12327	365	54	parts	part	NNS
12327	365	55	;	;	,
12327	365	56	season	season	NN
12327	365	57	with	with	IN
12327	365	58	pepper	pepper	NN
12327	365	59	,	,	,
12327	365	60	salt	salt	NN
12327	365	61	,	,	,
12327	365	62	and	and	CC
12327	365	63	a	a	DT
12327	365	64	tea	tea	NN
12327	365	65	-	-	HYPH
12327	365	66	spoonful	spoonful	JJ
12327	365	67	of	of	IN
12327	365	68	white	white	JJ
12327	365	69	sugar	sugar	NN
12327	365	70	,	,	,
12327	365	71	let	let	VB
12327	365	72	it	-PRON-	PRP
12327	365	73	simmer	simmer	VB
12327	365	74	on	on	IN
12327	365	75	a	a	DT
12327	365	76	slow	slow	JJ
12327	365	77	fire	fire	NN
12327	365	78	for	for	IN
12327	365	79	about	about	RB
12327	365	80	five	five	CD
12327	365	81	hours	hour	NNS
12327	365	82	,	,	,
12327	365	83	about	about	IN
12327	365	84	an	an	DT
12327	365	85	hour	hour	NN
12327	365	86	before	before	IN
12327	365	87	serving	serve	VBG
12327	365	88	,	,	,
12327	365	89	add	add	VB
12327	365	90	half	half	PDT
12327	365	91	a	a	DT
12327	365	92	pound	pound	NN
12327	365	93	of	of	IN
12327	365	94	_	_	NNP
12327	365	95	chorisa	chorisa	NNP
12327	365	96	_	_	NNP
12327	365	97	,	,	,
12327	365	98	which	which	WDT
12327	365	99	greatly	greatly	RB
12327	365	100	improves	improve	VBZ
12327	365	101	the	the	DT
12327	365	102	flavor	flavor	NN
12327	365	103	.	.	.
12327	366	1	*	*	NFP
12327	366	2	*	*	NFP
12327	366	3	*	*	NFP
12327	366	4	*	*	NFP
12327	366	5	*	*	NFP
12327	366	6	AN	an	NN
12327	366	7	EXCELLENT	excellent	NN
12327	366	8	RECEIPT	RECEIPT	NNP
12327	366	9	FOR	for	IN
12327	366	10	STEWING	stew	VBG
12327	366	11	A	a	DT
12327	366	12	RUMP	RUMP	NNP
12327	366	13	OF	of	IN
12327	366	14	BEEF	BEEF	NNP
12327	366	15	.	.	.
12327	367	1	Chop	Chop	NNP
12327	367	2	fine	fine	VBP
12327	367	3	a	a	DT
12327	367	4	large	large	JJ
12327	367	5	onion	onion	NN
12327	367	6	,	,	,
12327	367	7	four	four	CD
12327	367	8	bay	bay	NN
12327	367	9	leaves	leave	NNS
12327	367	10	,	,	,
12327	367	11	and	and	CC
12327	367	12	a	a	DT
12327	367	13	little	little	JJ
12327	367	14	parsley	parsley	NN
12327	367	15	,	,	,
12327	367	16	add	add	VB
12327	367	17	to	to	IN
12327	367	18	these	these	DT
12327	367	19	half	half	PDT
12327	367	20	an	an	DT
12327	367	21	ounce	ounce	NN
12327	367	22	of	of	IN
12327	367	23	ground	ground	NN
12327	367	24	ginger	ginger	NN
12327	367	25	,	,	,
12327	367	26	a	a	DT
12327	367	27	tea	tea	NN
12327	367	28	-	-	HYPH
12327	367	29	spoonful	spoonful	JJ
12327	367	30	of	of	IN
12327	367	31	salt	salt	NN
12327	367	32	,	,	,
12327	367	33	a	a	DT
12327	367	34	blade	blade	NN
12327	367	35	of	of	IN
12327	367	36	mace	mace	NN
12327	367	37	,	,	,
12327	367	38	a	a	DT
12327	367	39	little	little	JJ
12327	367	40	ground	ground	NN
12327	367	41	allspice	allspice	NN
12327	367	42	,	,	,
12327	367	43	some	some	DT
12327	367	44	lemon	lemon	NN
12327	367	45	sliced	slice	VBN
12327	367	46	,	,	,
12327	367	47	and	and	CC
12327	367	48	some	some	DT
12327	367	49	of	of	IN
12327	367	50	the	the	DT
12327	367	51	peel	peel	NN
12327	367	52	grated	grate	VBD
12327	367	53	;	;	:
12327	367	54	rub	rub	VB
12327	367	55	all	all	PDT
12327	367	56	these	these	DT
12327	367	57	ingredients	ingredient	NNS
12327	367	58	well	well	RB
12327	367	59	into	into	IN
12327	367	60	the	the	DT
12327	367	61	meat	meat	NN
12327	367	62	,	,	,
12327	367	63	then	then	RB
12327	367	64	place	place	VB
12327	367	65	it	-PRON-	PRP
12327	367	66	into	into	IN
12327	367	67	a	a	DT
12327	367	68	stew	stew	NN
12327	367	69	-	-	HYPH
12327	367	70	pan	pan	NN
12327	367	71	with	with	IN
12327	367	72	three	three	CD
12327	367	73	parts	part	NNS
12327	367	74	of	of	IN
12327	367	75	a	a	DT
12327	367	76	cup	cup	NN
12327	367	77	of	of	IN
12327	367	78	vinegar	vinegar	NN
12327	367	79	,	,	,
12327	367	80	a	a	DT
12327	367	81	calf's	calf's	NN
12327	367	82	-	-	HYPH
12327	367	83	foot	foot	NN
12327	367	84	cut	cut	NN
12327	367	85	in	in	IN
12327	367	86	small	small	JJ
12327	367	87	pieces	piece	NNS
12327	367	88	and	and	CC
12327	367	89	a	a	DT
12327	367	90	pint	pint	NN
12327	367	91	of	of	IN
12327	367	92	water	water	NN
12327	367	93	,	,	,
12327	367	94	stew	stew	NNP
12327	367	95	gently	gently	RB
12327	367	96	till	till	IN
12327	367	97	tender	tender	NNP
12327	367	98	,	,	,
12327	367	99	when	when	WRB
12327	367	100	the	the	DT
12327	367	101	fat	fat	NN
12327	367	102	must	must	MD
12327	367	103	be	be	VB
12327	367	104	carefully	carefully	RB
12327	367	105	skimmed	skim	VBN
12327	367	106	off	off	RP
12327	367	107	the	the	DT
12327	367	108	gravy	gravy	NN
12327	367	109	,	,	,
12327	367	110	which	which	WDT
12327	367	111	must	must	MD
12327	367	112	be	be	VB
12327	367	113	strained	strain	VBN
12327	367	114	and	and	CC
12327	367	115	poured	pour	VBN
12327	367	116	over	over	RP
12327	367	117	the	the	DT
12327	367	118	meat	meat	NN
12327	367	119	.	.	.
12327	368	1	*	*	NFP
12327	368	2	*	*	NFP
12327	368	3	*	*	NFP
12327	368	4	*	*	NFP
12327	368	5	*	*	NFP
12327	368	6	ALAMODE	alamode	NN
12327	368	7	BEEF	BEEF	NNP
12327	368	8	,	,	,
12327	368	9	OR	or	CC
12327	368	10	SOUR	sour	NN
12327	368	11	MEAT	meat	NN
12327	368	12	.	.	.
12327	369	1	Cover	cover	VB
12327	369	2	a	a	DT
12327	369	3	piece	piece	NN
12327	369	4	of	of	IN
12327	369	5	the	the	DT
12327	369	6	ribs	rib	NNS
12327	369	7	of	of	IN
12327	369	8	beef	beef	NN
12327	369	9	boned	bone	VBN
12327	369	10	and	and	CC
12327	369	11	filletted	fillette	VBD
12327	369	12	,	,	,
12327	369	13	or	or	CC
12327	369	14	a	a	DT
12327	369	15	piece	piece	NN
12327	369	16	of	of	IN
12327	369	17	the	the	DT
12327	369	18	round	round	NN
12327	369	19	with	with	IN
12327	369	20	vinegar	vinegar	NN
12327	369	21	diluted	dilute	VBN
12327	369	22	with	with	IN
12327	369	23	water	water	NN
12327	369	24	,	,	,
12327	369	25	season	season	NN
12327	369	26	with	with	IN
12327	369	27	onions	onion	NNS
12327	369	28	,	,	,
12327	369	29	pepper	pepper	NN
12327	369	30	,	,	,
12327	369	31	salt	salt	NN
12327	369	32	,	,	,
12327	369	33	whole	whole	JJ
12327	369	34	allspice	allspice	NN
12327	369	35	,	,	,
12327	369	36	and	and	CC
12327	369	37	three	three	CD
12327	369	38	or	or	CC
12327	369	39	four	four	CD
12327	369	40	bay	bay	NN
12327	369	41	leaves	leave	NNS
12327	369	42	,	,	,
12327	369	43	add	add	VB
12327	369	44	a	a	DT
12327	369	45	cup	cup	NN
12327	369	46	full	full	JJ
12327	369	47	of	of	IN
12327	369	48	raspings	rasping	NNS
12327	369	49	,	,	,
12327	369	50	and	and	CC
12327	369	51	let	let	VB
12327	369	52	the	the	DT
12327	369	53	whole	whole	JJ
12327	369	54	stew	stew	NN
12327	369	55	gently	gently	RB
12327	369	56	for	for	IN
12327	369	57	three	three	CD
12327	369	58	or	or	CC
12327	369	59	four	four	CD
12327	369	60	hours	hour	NNS
12327	369	61	,	,	,
12327	369	62	according	accord	VBG
12327	369	63	to	to	IN
12327	369	64	the	the	DT
12327	369	65	weight	weight	NN
12327	369	66	of	of	IN
12327	369	67	the	the	DT
12327	369	68	meat	meat	NN
12327	369	69	;	;	:
12327	369	70	this	this	DT
12327	369	71	dish	dish	NN
12327	369	72	is	be	VBZ
12327	369	73	excellent	excellent	JJ
12327	369	74	when	when	WRB
12327	369	75	cold	cold	JJ
12327	369	76	.	.	.
12327	370	1	A	a	DT
12327	370	2	rump	rump	JJ
12327	370	3	steak	steak	NN
12327	370	4	stewed	stew	VBD
12327	370	5	in	in	IN
12327	370	6	the	the	DT
12327	370	7	same	same	JJ
12327	370	8	way	way	NN
12327	370	9	will	will	MD
12327	370	10	be	be	VB
12327	370	11	found	find	VBN
12327	370	12	exceedingly	exceedingly	RB
12327	370	13	fine	fine	JJ
12327	370	14	.	.	.
12327	371	1	*	*	NFP
12327	371	2	*	*	NFP
12327	371	3	*	*	NFP
12327	371	4	*	*	NFP
12327	371	5	*	*	NFP
12327	371	6	KIMMEL	KIMMEL	NNP
12327	371	7	MEAT	MEAT	NNP
12327	371	8	.	.	.
12327	372	1	Place	place	VB
12327	372	2	a	a	DT
12327	372	3	small	small	JJ
12327	372	4	piece	piece	NN
12327	372	5	of	of	IN
12327	372	6	the	the	DT
12327	372	7	rump	rump	NN
12327	372	8	of	of	IN
12327	372	9	beef	beef	NN
12327	372	10	,	,	,
12327	372	11	or	or	CC
12327	372	12	the	the	DT
12327	372	13	under	under	JJ
12327	372	14	cut	cut	NN
12327	372	15	of	of	IN
12327	372	16	a	a	DT
12327	372	17	sirloin	sirloin	NN
12327	372	18	in	in	IN
12327	372	19	a	a	DT
12327	372	20	deep	deep	JJ
12327	372	21	pan	pan	NN
12327	372	22	with	with	IN
12327	372	23	three	three	CD
12327	372	24	pints	pint	NNS
12327	372	25	of	of	IN
12327	372	26	vinegar	vinegar	NN
12327	372	27	,	,	,
12327	372	28	two	two	CD
12327	372	29	ounces	ounce	NNS
12327	372	30	of	of	IN
12327	372	31	carraway	carraway	NN
12327	372	32	seeds	seed	NNS
12327	372	33	tied	tie	VBN
12327	372	34	in	in	IN
12327	372	35	a	a	DT
12327	372	36	muslin	muslin	NN
12327	372	37	bag	bag	NN
12327	372	38	,	,	,
12327	372	39	salt	salt	NN
12327	372	40	,	,	,
12327	372	41	pepper	pepper	NN
12327	372	42	,	,	,
12327	372	43	and	and	CC
12327	372	44	spices	spice	NNS
12327	372	45	,	,	,
12327	372	46	cover	cover	VB
12327	372	47	it	-PRON-	PRP
12327	372	48	down	down	RP
12327	372	49	tight	tight	RB
12327	372	50	,	,	,
12327	372	51	and	and	CC
12327	372	52	bake	bake	VB
12327	372	53	thoroughly	thoroughly	RB
12327	372	54	in	in	IN
12327	372	55	a	a	DT
12327	372	56	slow	slow	JJ
12327	372	57	oven	oven	NN
12327	372	58	.	.	.
12327	373	1	This	this	DT
12327	373	2	is	be	VBZ
12327	373	3	a	a	DT
12327	373	4	fine	fine	JJ
12327	373	5	relish	relish	NN
12327	373	6	for	for	IN
12327	373	7	luncheons	luncheon	NNS
12327	373	8	.	.	.
12327	374	1	*	*	NFP
12327	374	2	*	*	NFP
12327	374	3	*	*	NFP
12327	374	4	*	*	NFP
12327	374	5	*	*	NFP
12327	374	6	BEEF	beef	NN
12327	374	7	AND	and	CC
12327	374	8	BEANS	bean	NNS
12327	374	9	.	.	.
12327	375	1	Take	take	VB
12327	375	2	a	a	DT
12327	375	3	piece	piece	NN
12327	375	4	of	of	IN
12327	375	5	brisket	brisket	NN
12327	375	6	of	of	IN
12327	375	7	beef	beef	NN
12327	375	8	,	,	,
12327	375	9	cover	cover	VB
12327	375	10	it	-PRON-	PRP
12327	375	11	with	with	IN
12327	375	12	water	water	NN
12327	375	13	,	,	,
12327	375	14	when	when	WRB
12327	375	15	boiling	boil	VBG
12327	375	16	skim	skim	NNP
12327	375	17	off	off	IN
12327	375	18	the	the	DT
12327	375	19	fat	fat	NN
12327	375	20	,	,	,
12327	375	21	add	add	VB
12327	375	22	one	one	CD
12327	375	23	quarter	quarter	NN
12327	375	24	of	of	IN
12327	375	25	French	french	JJ
12327	375	26	beans	bean	NNS
12327	375	27	cut	cut	VBD
12327	375	28	small	small	JJ
12327	375	29	,	,	,
12327	375	30	two	two	CD
12327	375	31	onions	onion	NNS
12327	375	32	cut	cut	VBD
12327	375	33	in	in	IN
12327	375	34	quarters	quarter	NNS
12327	375	35	,	,	,
12327	375	36	season	season	NN
12327	375	37	with	with	IN
12327	375	38	pepper	pepper	NN
12327	375	39	and	and	CC
12327	375	40	salt	salt	NN
12327	375	41	,	,	,
12327	375	42	and	and	CC
12327	375	43	when	when	WRB
12327	375	44	nearly	nearly	RB
12327	375	45	done	do	VBN
12327	375	46	take	take	VB
12327	375	47	a	a	DT
12327	375	48	dessert	dessert	NN
12327	375	49	-	-	HYPH
12327	375	50	spoonful	spoonful	JJ
12327	375	51	of	of	IN
12327	375	52	flour	flour	NN
12327	375	53	,	,	,
12327	375	54	one	one	CD
12327	375	55	of	of	IN
12327	375	56	coarse	coarse	JJ
12327	375	57	brown	brown	JJ
12327	375	58	sugar	sugar	NN
12327	375	59	,	,	,
12327	375	60	and	and	CC
12327	375	61	a	a	DT
12327	375	62	large	large	JJ
12327	375	63	tea	tea	NN
12327	375	64	-	-	HYPH
12327	375	65	cup	cup	NN
12327	375	66	full	full	JJ
12327	375	67	of	of	IN
12327	375	68	vinegar	vinegar	NN
12327	375	69	,	,	,
12327	375	70	mix	mix	VB
12327	375	71	them	-PRON-	PRP
12327	375	72	together	together	RB
12327	375	73	and	and	CC
12327	375	74	stir	stir	VB
12327	375	75	in	in	RP
12327	375	76	with	with	IN
12327	375	77	the	the	DT
12327	375	78	beans	bean	NNS
12327	375	79	,	,	,
12327	375	80	and	and	CC
12327	375	81	continue	continue	VB
12327	375	82	stewing	stew	VBG
12327	375	83	for	for	IN
12327	375	84	about	about	RB
12327	375	85	half	half	PDT
12327	375	86	an	an	DT
12327	375	87	hour	hour	NN
12327	375	88	longer	long	RBR
12327	375	89	.	.	.
12327	376	1	*	*	NFP
12327	376	2	*	*	NFP
12327	376	3	*	*	NFP
12327	376	4	*	*	NFP
12327	376	5	*	*	NFP
12327	376	6	KUGEL	KUGEL	NNS
12327	376	7	AND	and	CC
12327	376	8	COMMEAN	COMMEAN	NNS
12327	376	9	.	.	.
12327	377	1	Soak	soak	VB
12327	377	2	one	one	CD
12327	377	3	pint	pint	NN
12327	377	4	of	of	IN
12327	377	5	Spanish	spanish	JJ
12327	377	6	peas	pea	NNS
12327	377	7	and	and	CC
12327	377	8	one	one	CD
12327	377	9	pint	pint	NN
12327	377	10	of	of	IN
12327	377	11	Spanish	spanish	JJ
12327	377	12	beans	bean	NNS
12327	377	13	all	all	DT
12327	377	14	night	night	NN
12327	377	15	in	in	IN
12327	377	16	three	three	CD
12327	377	17	pints	pint	NNS
12327	377	18	of	of	IN
12327	377	19	water	water	NN
12327	377	20	;	;	:
12327	377	21	take	take	VB
12327	377	22	two	two	CD
12327	377	23	marrow	marrow	NNP
12327	377	24	bones	bone	NNS
12327	377	25	,	,	,
12327	377	26	a	a	DT
12327	377	27	calf's	calf's	NN
12327	377	28	-	-	NN
12327	377	29	foot	foot	NN
12327	377	30	,	,	,
12327	377	31	and	and	CC
12327	377	32	three	three	CD
12327	377	33	pounds	pound	NNS
12327	377	34	of	of	IN
12327	377	35	fine	fine	JJ
12327	377	36	gravy	gravy	NN
12327	377	37	-	-	HYPH
12327	377	38	beef	beef	NN
12327	377	39	,	,	,
12327	377	40	crack	crack	VB
12327	377	41	the	the	DT
12327	377	42	bones	bone	NNS
12327	377	43	and	and	CC
12327	377	44	tie	tie	VB
12327	377	45	them	-PRON-	PRP
12327	377	46	to	to	TO
12327	377	47	prevent	prevent	VB
12327	377	48	the	the	DT
12327	377	49	marrow	marrow	NN
12327	377	50	escaping	escaping	NN
12327	377	51	,	,	,
12327	377	52	and	and	CC
12327	377	53	put	put	VBD
12327	377	54	all	all	RB
12327	377	55	together	together	RB
12327	377	56	into	into	IN
12327	377	57	a	a	DT
12327	377	58	pan	pan	NN
12327	377	59	;	;	:
12327	377	60	then	then	RB
12327	377	61	take	take	VB
12327	377	62	one	one	CD
12327	377	63	pound	pound	NN
12327	377	64	of	of	IN
12327	377	65	flour	flour	NN
12327	377	66	,	,	,
12327	377	67	half	half	PDT
12327	377	68	a	a	DT
12327	377	69	pound	pound	NN
12327	377	70	of	of	IN
12327	377	71	shred	shre	VBN
12327	377	72	suet	suet	NN
12327	377	73	,	,	,
12327	377	74	a	a	DT
12327	377	75	little	little	JJ
12327	377	76	grated	grated	JJ
12327	377	77	nutmeg	nutmeg	NN
12327	377	78	and	and	CC
12327	377	79	ground	ground	NN
12327	377	80	ginger	ginger	NN
12327	377	81	,	,	,
12327	377	82	cloves	clove	NNS
12327	377	83	and	and	CC
12327	377	84	allspice	allspice	NN
12327	377	85	,	,	,
12327	377	86	one	one	CD
12327	377	87	pound	pound	NN
12327	377	88	of	of	IN
12327	377	89	coarse	coarse	JJ
12327	377	90	brown	brown	JJ
12327	377	91	sugar	sugar	NN
12327	377	92	,	,	,
12327	377	93	and	and	CC
12327	377	94	the	the	DT
12327	377	95	crumb	crumb	NN
12327	377	96	of	of	IN
12327	377	97	a	a	DT
12327	377	98	slice	slice	NN
12327	377	99	of	of	IN
12327	377	100	bread	bread	NN
12327	377	101	,	,	,
12327	377	102	first	first	RB
12327	377	103	soaked	soak	VBN
12327	377	104	in	in	IN
12327	377	105	water	water	NN
12327	377	106	and	and	CC
12327	377	107	pressed	press	VBN
12327	377	108	dry	dry	JJ
12327	377	109	,	,	,
12327	377	110	mix	mix	VB
12327	377	111	all	all	PDT
12327	377	112	these	these	DT
12327	377	113	ingredients	ingredient	NNS
12327	377	114	together	together	RB
12327	377	115	into	into	IN
12327	377	116	a	a	DT
12327	377	117	paste	paste	NN
12327	377	118	,	,	,
12327	377	119	grease	grease	VB
12327	377	120	a	a	DT
12327	377	121	quart	quart	NN
12327	377	122	basin	basin	NN
12327	377	123	and	and	CC
12327	377	124	put	put	VBD
12327	377	125	it	-PRON-	PRP
12327	377	126	in	in	RP
12327	377	127	,	,	,
12327	377	128	covering	cover	VBG
12327	377	129	the	the	DT
12327	377	130	basin	basin	NN
12327	377	131	with	with	IN
12327	377	132	a	a	DT
12327	377	133	plate	plate	NN
12327	377	134	set	set	VBN
12327	377	135	in	in	IN
12327	377	136	the	the	DT
12327	377	137	middle	middle	NN
12327	377	138	of	of	IN
12327	377	139	the	the	DT
12327	377	140	pan	pan	NN
12327	377	141	with	with	IN
12327	377	142	the	the	DT
12327	377	143	beans	bean	NNS
12327	377	144	,	,	,
12327	377	145	meat	meat	NN
12327	377	146	,	,	,
12327	377	147	&	&	CC
12327	377	148	c.	c.	NNP
12327	377	149	Cover	Cover	NNP
12327	377	150	the	the	DT
12327	377	151	pan	pan	NN
12327	377	152	lightly	lightly	RB
12327	377	153	down	down	RB
12327	377	154	with	with	IN
12327	377	155	coarse	coarse	JJ
12327	377	156	brown	brown	JJ
12327	377	157	paper	paper	NN
12327	377	158	,	,	,
12327	377	159	and	and	CC
12327	377	160	let	let	VB
12327	377	161	it	-PRON-	PRP
12327	377	162	remain	remain	VB
12327	377	163	all	all	PDT
12327	377	164	the	the	DT
12327	377	165	night	night	NN
12327	377	166	and	and	CC
12327	377	167	the	the	DT
12327	377	168	next	next	JJ
12327	377	169	day	day	NN
12327	377	170	,	,	,
12327	377	171	(	(	-LRB-
12327	377	172	until	until	IN
12327	377	173	required	require	VBN
12327	377	174	)	)	-RRB-
12327	377	175	in	in	IN
12327	377	176	a	a	DT
12327	377	177	baker	baker	NN
12327	377	178	's	's	POS
12327	377	179	oven	oven	NN
12327	377	180	,	,	,
12327	377	181	when	when	WRB
12327	377	182	done	do	VBN
12327	377	183	,	,	,
12327	377	184	take	take	VB
12327	377	185	out	out	RP
12327	377	186	the	the	DT
12327	377	187	basin	basin	NN
12327	377	188	containing	contain	VBG
12327	377	189	the	the	DT
12327	377	190	pudding	pudding	NN
12327	377	191	,	,	,
12327	377	192	and	and	CC
12327	377	193	skim	skim	VB
12327	377	194	the	the	DT
12327	377	195	fat	fat	NN
12327	377	196	from	from	IN
12327	377	197	the	the	DT
12327	377	198	gravy	gravy	NN
12327	377	199	which	which	WDT
12327	377	200	must	must	MD
12327	377	201	be	be	VB
12327	377	202	served	serve	VBN
12327	377	203	as	as	IN
12327	377	204	soup	soup	NN
12327	377	205	;	;	:
12327	377	206	the	the	DT
12327	377	207	meat	meat	NN
12327	377	208	,	,	,
12327	377	209	&	&	CC
12327	377	210	c.	c.	NNP
12327	377	211	,	,	,
12327	377	212	is	be	VBZ
12327	377	213	extremely	extremely	RB
12327	377	214	savory	savory	JJ
12327	377	215	and	and	CC
12327	377	216	nutritious	nutritious	JJ
12327	377	217	,	,	,
12327	377	218	but	but	CC
12327	377	219	is	be	VBZ
12327	377	220	not	not	RB
12327	377	221	a	a	DT
12327	377	222	very	very	RB
12327	377	223	seemly	seemly	JJ
12327	377	224	dish	dish	NN
12327	377	225	for	for	IN
12327	377	226	table	table	NN
12327	377	227	.	.	.
12327	378	1	The	the	DT
12327	378	2	pudding	pudding	NN
12327	378	3	must	must	MD
12327	378	4	be	be	VB
12327	378	5	turned	turn	VBN
12327	378	6	out	out	IN
12327	378	7	of	of	IN
12327	378	8	the	the	DT
12327	378	9	basin	basin	NN
12327	378	10	,	,	,
12327	378	11	and	and	CC
12327	378	12	a	a	DT
12327	378	13	sweet	sweet	JJ
12327	378	14	sauce	sauce	NN
12327	378	15	flavored	flavor	VBN
12327	378	16	with	with	IN
12327	378	17	lemon	lemon	NN
12327	378	18	and	and	CC
12327	378	19	brandy	brandy	NN
12327	378	20	is	be	VBZ
12327	378	21	a	a	DT
12327	378	22	fine	fine	JJ
12327	378	23	addition	addition	NN
12327	378	24	.	.	.
12327	379	1	*	*	NFP
12327	379	2	*	*	NFP
12327	379	3	*	*	NFP
12327	379	4	*	*	NFP
12327	379	5	*	*	NFP
12327	379	6	SAUER	SAUER	NNP
12327	379	7	KRAUT	KRAUT	NNP
12327	379	8	.	.	.
12327	380	1	Boil	boil	VB
12327	380	2	about	about	RB
12327	380	3	seven	seven	CD
12327	380	4	or	or	CC
12327	380	5	eight	eight	CD
12327	380	6	pounds	pound	NNS
12327	380	7	of	of	IN
12327	380	8	beef	beef	NN
12327	380	9	,	,	,
12327	380	10	either	either	CC
12327	380	11	brisket	brisket	NN
12327	380	12	or	or	CC
12327	380	13	a	a	DT
12327	380	14	fillet	fillet	NN
12327	380	15	off	off	IN
12327	380	16	the	the	DT
12327	380	17	shoulder	shoulder	NN
12327	380	18	,	,	,
12327	380	19	in	in	IN
12327	380	20	enough	enough	JJ
12327	380	21	water	water	NN
12327	380	22	to	to	TO
12327	380	23	cover	cover	VB
12327	380	24	it	-PRON-	PRP
12327	380	25	,	,	,
12327	380	26	when	when	WRB
12327	380	27	it	-PRON-	PRP
12327	380	28	has	have	VBZ
12327	380	29	boiled	boil	VBN
12327	380	30	for	for	IN
12327	380	31	one	one	CD
12327	380	32	hour	hour	NN
12327	380	33	,	,	,
12327	380	34	add	add	VB
12327	380	35	as	as	RB
12327	380	36	much	much	JJ
12327	380	37	sauer	sauer	NNP
12327	380	38	kraut	kraut	NNP
12327	380	39	,	,	,
12327	380	40	which	which	WDT
12327	380	41	is	be	VBZ
12327	380	42	a	a	DT
12327	380	43	German	german	JJ
12327	380	44	preparation	preparation	NN
12327	380	45	,	,	,
12327	380	46	as	as	IN
12327	380	47	may	may	MD
12327	380	48	be	be	VB
12327	380	49	approved	approve	VBN
12327	380	50	,	,	,
12327	380	51	it	-PRON-	PRP
12327	380	52	should	should	MD
12327	380	53	then	then	RB
12327	380	54	stew	stew	VB
12327	380	55	gently	gently	RB
12327	380	56	for	for	IN
12327	380	57	four	four	CD
12327	380	58	hours	hour	NNS
12327	380	59	and	and	CC
12327	380	60	be	be	VB
12327	380	61	served	serve	VBN
12327	380	62	in	in	IN
12327	380	63	a	a	DT
12327	380	64	deep	deep	JJ
12327	380	65	dish	dish	NN
12327	380	66	.	.	.
12327	381	1	The	the	DT
12327	381	2	Germans	Germans	NNPS
12327	381	3	are	be	VBP
12327	381	4	not	not	RB
12327	381	5	very	very	RB
12327	381	6	particular	particular	JJ
12327	381	7	in	in	IN
12327	381	8	removing	remove	VBG
12327	381	9	the	the	DT
12327	381	10	fat	fat	NN
12327	381	11	,	,	,
12327	381	12	but	but	CC
12327	381	13	it	-PRON-	PRP
12327	381	14	is	be	VBZ
12327	381	15	more	more	RBR
12327	381	16	delicate	delicate	JJ
12327	381	17	by	by	IN
12327	381	18	so	so	RB
12327	381	19	doing	do	VBG
12327	381	20	.	.	.
12327	382	1	*	*	NFP
12327	382	2	*	*	NFP
12327	382	3	*	*	NFP
12327	382	4	*	*	NFP
12327	382	5	*	*	NFP
12327	382	6	BEEF	beef	NN
12327	382	7	WITH	with	IN
12327	382	8	CELERY	CELERY	NNPS
12327	382	9	,	,	,
12327	382	10	AND	and	CC
12327	382	11	WHITE	white	JJ
12327	382	12	BEANS	bean	NNS
12327	382	13	AND	and	CC
12327	382	14	PEAS	PEAS	NNP
12327	382	15	.	.	.
12327	383	1	Soak	soak	VB
12327	383	2	for	for	IN
12327	383	3	twelve	twelve	CD
12327	383	4	hours	hour	NNS
12327	383	5	one	one	CD
12327	383	6	pint	pint	NN
12327	383	7	of	of	IN
12327	383	8	dried	dry	VBN
12327	383	9	white	white	JJ
12327	383	10	peas	pea	NNS
12327	383	11	,	,	,
12327	383	12	and	and	CC
12327	383	13	half	half	PDT
12327	383	14	a	a	DT
12327	383	15	pint	pint	NN
12327	383	16	of	of	IN
12327	383	17	the	the	DT
12327	383	18	same	same	JJ
12327	383	19	kind	kind	NN
12327	383	20	of	of	IN
12327	383	21	beans	bean	NNS
12327	383	22	,	,	,
12327	383	23	they	-PRON-	PRP
12327	383	24	must	must	MD
12327	383	25	be	be	VB
12327	383	26	well	well	RB
12327	383	27	soaked	soak	VBN
12327	383	28	,	,	,
12327	383	29	and	and	CC
12327	383	30	if	if	IN
12327	383	31	very	very	RB
12327	383	32	dry	dry	JJ
12327	383	33	,	,	,
12327	383	34	may	may	MD
12327	383	35	require	require	VB
12327	383	36	longer	long	JJR
12327	383	37	than	than	IN
12327	383	38	twelve	twelve	CD
12327	383	39	hours	hour	NNS
12327	383	40	,	,	,
12327	383	41	put	put	VB
12327	383	42	a	a	DT
12327	383	43	nice	nice	JJ
12327	383	44	piece	piece	NN
12327	383	45	of	of	IN
12327	383	46	brisket	brisket	NN
12327	383	47	of	of	IN
12327	383	48	about	about	IN
12327	383	49	eight	eight	CD
12327	383	50	pounds	pound	NNS
12327	383	51	weight	weight	NN
12327	383	52	in	in	IN
12327	383	53	a	a	DT
12327	383	54	stew	stew	NN
12327	383	55	-	-	HYPH
12327	383	56	pan	pan	NN
12327	383	57	with	with	IN
12327	383	58	the	the	DT
12327	383	59	peas	pea	NNS
12327	383	60	and	and	CC
12327	383	61	beans	bean	NNS
12327	383	62	,	,	,
12327	383	63	and	and	CC
12327	383	64	three	three	CD
12327	383	65	heads	head	NNS
12327	383	66	of	of	IN
12327	383	67	celery	celery	JJ
12327	383	68	cut	cut	NN
12327	383	69	in	in	IN
12327	383	70	small	small	JJ
12327	383	71	pieces	piece	NNS
12327	383	72	,	,	,
12327	383	73	put	put	VB
12327	383	74	water	water	NN
12327	383	75	enough	enough	RB
12327	383	76	to	to	TO
12327	383	77	cover	cover	VB
12327	383	78	,	,	,
12327	383	79	and	and	CC
12327	383	80	season	season	NN
12327	383	81	with	with	IN
12327	383	82	pepper	pepper	NN
12327	383	83	and	and	CC
12327	383	84	salt	salt	NN
12327	383	85	only	only	RB
12327	383	86	,	,	,
12327	383	87	let	let	VB
12327	383	88	it	-PRON-	PRP
12327	383	89	all	all	DT
12327	383	90	stew	stew	VB
12327	383	91	slowly	slowly	RB
12327	383	92	till	till	IN
12327	383	93	the	the	DT
12327	383	94	meat	meat	NN
12327	383	95	is	be	VBZ
12327	383	96	extremely	extremely	RB
12327	383	97	tender	tender	JJ
12327	383	98	and	and	CC
12327	383	99	the	the	DT
12327	383	100	peas	pea	NNS
12327	383	101	and	and	CC
12327	383	102	beans	bean	NNS
12327	383	103	quite	quite	RB
12327	383	104	soft	soft	JJ
12327	383	105	,	,	,
12327	383	106	then	then	RB
12327	383	107	add	add	VB
12327	383	108	four	four	CD
12327	383	109	large	large	JJ
12327	383	110	lumps	lump	NNS
12327	383	111	of	of	IN
12327	383	112	sugar	sugar	NN
12327	383	113	and	and	CC
12327	383	114	nearly	nearly	RB
12327	383	115	a	a	DT
12327	383	116	tea	tea	NN
12327	383	117	-	-	HYPH
12327	383	118	cup	cup	NN
12327	383	119	of	of	IN
12327	383	120	vinegar	vinegar	NN
12327	383	121	;	;	:
12327	383	122	this	this	DT
12327	383	123	is	be	VBZ
12327	383	124	a	a	DT
12327	383	125	very	very	RB
12327	383	126	fine	fine	JJ
12327	383	127	stew	stew	NN
12327	383	128	.	.	.
12327	384	1	*	*	NFP
12327	384	2	*	*	NFP
12327	384	3	*	*	NFP
12327	384	4	*	*	NFP
12327	384	5	*	*	NFP
12327	384	6	BEEF	beef	NN
12327	384	7	COLLOPS	collop	NNS
12327	384	8	.	.	.
12327	385	1	Cut	cut	VB
12327	385	2	thin	thin	JJ
12327	385	3	slices	slice	NNS
12327	385	4	off	off	RP
12327	385	5	from	from	IN
12327	385	6	any	any	DT
12327	385	7	tender	tender	JJ
12327	385	8	part	part	NN
12327	385	9	,	,	,
12327	385	10	divide	divide	VB
12327	385	11	them	-PRON-	PRP
12327	385	12	into	into	IN
12327	385	13	pieces	piece	NNS
12327	385	14	of	of	IN
12327	385	15	the	the	DT
12327	385	16	size	size	NN
12327	385	17	of	of	IN
12327	385	18	a	a	DT
12327	385	19	wine	wine	NN
12327	385	20	biscuit	biscuit	NN
12327	385	21	,	,	,
12327	385	22	flatten	flatten	VB
12327	385	23	and	and	CC
12327	385	24	flour	flour	VB
12327	385	25	them	-PRON-	PRP
12327	385	26	,	,	,
12327	385	27	and	and	CC
12327	385	28	lightly	lightly	RB
12327	385	29	fry	fry	VB
12327	385	30	in	in	IN
12327	385	31	clarified	clarify	VBN
12327	385	32	fat	fat	NN
12327	385	33	,	,	,
12327	385	34	lay	lie	VBD
12327	385	35	them	-PRON-	PRP
12327	385	36	in	in	IN
12327	385	37	a	a	DT
12327	385	38	stew	stew	NN
12327	385	39	-	-	HYPH
12327	385	40	pan	pan	NN
12327	385	41	with	with	IN
12327	385	42	good	good	JJ
12327	385	43	stock	stock	NN
12327	385	44	,	,	,
12327	385	45	season	season	NN
12327	385	46	to	to	TO
12327	385	47	taste	taste	NN
12327	385	48	,	,	,
12327	385	49	have	have	VBP
12327	385	50	pickled	pickle	VBN
12327	385	51	gherkins	gherkin	NNS
12327	385	52	chopped	chop	VBN
12327	385	53	small	small	JJ
12327	385	54	,	,	,
12327	385	55	and	and	CC
12327	385	56	add	add	VB
12327	385	57	to	to	IN
12327	385	58	the	the	DT
12327	385	59	gravy	gravy	NN
12327	385	60	a	a	DT
12327	385	61	few	few	JJ
12327	385	62	minutes	minute	NNS
12327	385	63	before	before	IN
12327	385	64	serving	serve	VBG
12327	385	65	.	.	.
12327	386	1	*	*	NFP
12327	386	2	*	*	NFP
12327	386	3	*	*	NFP
12327	386	4	*	*	NFP
12327	386	5	*	*	NFP
12327	386	6	TO	to	IN
12327	386	7	WARM	WARM	NNP
12327	386	8	COLD	COLD	NNP
12327	386	9	ROAST	roast	NN
12327	386	10	BEEF	beef	NN
12327	386	11	WHEN	when	WRB
12327	386	12	NOT	not	RB
12327	386	13	SUFFICIENTLY	SUFFICIENTLY	VBZ
12327	386	14	DONE	DONE	NNPS
12327	386	15	.	.	.
12327	387	1	Cut	cut	VB
12327	387	2	it	-PRON-	PRP
12327	387	3	in	in	IN
12327	387	4	slices	slice	NNS
12327	387	5	,	,	,
12327	387	6	also	also	RB
12327	387	7	slice	slice	VB
12327	387	8	some	some	DT
12327	387	9	beetroot	beetroot	NN
12327	387	10	or	or	CC
12327	387	11	cucumber	cucumber	NN
12327	387	12	and	and	CC
12327	387	13	put	put	VBD
12327	387	14	them	-PRON-	PRP
12327	387	15	in	in	IN
12327	387	16	a	a	DT
12327	387	17	saucepan	saucepan	NN
12327	387	18	with	with	IN
12327	387	19	a	a	DT
12327	387	20	little	little	JJ
12327	387	21	gravy	gravy	NN
12327	387	22	which	which	WDT
12327	387	23	need	nee	MD
12327	387	24	not	not	RB
12327	387	25	be	be	VB
12327	387	26	strong	strong	JJ
12327	387	27	,	,	,
12327	387	28	two	two	CD
12327	387	29	table	table	NN
12327	387	30	-	-	HYPH
12327	387	31	spoonsful	spoonsful	JJ
12327	387	32	of	of	IN
12327	387	33	vinegar	vinegar	NN
12327	387	34	,	,	,
12327	387	35	one	one	CD
12327	387	36	of	of	IN
12327	387	37	oil	oil	NN
12327	387	38	,	,	,
12327	387	39	pepper	pepper	NN
12327	387	40	,	,	,
12327	387	41	salt	salt	NN
12327	387	42	,	,	,
12327	387	43	a	a	DT
12327	387	44	little	little	JJ
12327	387	45	chopped	chopped	JJ
12327	387	46	lettuce	lettuce	NN
12327	387	47	and	and	CC
12327	387	48	a	a	DT
12327	387	49	few	few	JJ
12327	387	50	peas	pea	NNS
12327	387	51	,	,	,
12327	387	52	simmer	simmer	NN
12327	387	53	till	till	IN
12327	387	54	the	the	DT
12327	387	55	vegetables	vegetable	NNS
12327	387	56	and	and	CC
12327	387	57	meat	meat	NN
12327	387	58	are	be	VBP
12327	387	59	sufficiently	sufficiently	RB
12327	387	60	dressed	dress	VBN
12327	387	61	.	.	.
12327	388	1	*	*	NFP
12327	388	2	*	*	NFP
12327	388	3	*	*	NFP
12327	388	4	*	*	NFP
12327	388	5	*	*	NFP
12327	388	6	TO	to	IN
12327	388	7	HASH	HASH	NNP
12327	388	8	BEEF	BEEF	NNP
12327	388	9	.	.	.
12327	389	1	The	the	DT
12327	389	2	meat	meat	NN
12327	389	3	should	should	MD
12327	389	4	be	be	VB
12327	389	5	put	put	VBN
12327	389	6	on	on	IN
12327	389	7	the	the	DT
12327	389	8	fire	fire	NN
12327	389	9	in	in	IN
12327	389	10	a	a	DT
12327	389	11	little	little	JJ
12327	389	12	broth	broth	NN
12327	389	13	or	or	CC
12327	389	14	gravy	gravy	NN
12327	389	15	,	,	,
12327	389	16	with	with	IN
12327	389	17	a	a	DT
12327	389	18	little	little	JJ
12327	389	19	fried	fried	JJ
12327	389	20	onion	onion	NN
12327	389	21	,	,	,
12327	389	22	pepper	pepper	NN
12327	389	23	,	,	,
12327	389	24	salt	salt	NN
12327	389	25	,	,	,
12327	389	26	and	and	CC
12327	389	27	a	a	DT
12327	389	28	spoonful	spoonful	NN
12327	389	29	of	of	IN
12327	389	30	ketchup	ketchup	NN
12327	389	31	,	,	,
12327	389	32	or	or	CC
12327	389	33	any	any	DT
12327	389	34	other	other	JJ
12327	389	35	sauce	sauce	NN
12327	389	36	at	at	IN
12327	389	37	hand	hand	NN
12327	389	38	,	,	,
12327	389	39	let	let	VB
12327	389	40	it	-PRON-	PRP
12327	389	41	simmer	simmer	VB
12327	389	42	for	for	IN
12327	389	43	about	about	RB
12327	389	44	ten	ten	CD
12327	389	45	minutes	minute	NNS
12327	389	46	,	,	,
12327	389	47	then	then	RB
12327	389	48	mix	mix	VB
12327	389	49	in	in	IN
12327	389	50	a	a	DT
12327	389	51	cup	cup	NN
12327	389	52	a	a	DT
12327	389	53	little	little	JJ
12327	389	54	flour	flour	NN
12327	389	55	with	with	IN
12327	389	56	a	a	DT
12327	389	57	little	little	JJ
12327	389	58	of	of	IN
12327	389	59	the	the	DT
12327	389	60	gravy	gravy	NN
12327	389	61	,	,	,
12327	389	62	and	and	CC
12327	389	63	pour	pour	VB
12327	389	64	it	-PRON-	PRP
12327	389	65	into	into	IN
12327	389	66	the	the	DT
12327	389	67	stewpan	stewpan	NN
12327	389	68	to	to	TO
12327	389	69	thicken	thicken	VB
12327	389	70	the	the	DT
12327	389	71	rest	rest	NN
12327	389	72	;	;	:
12327	389	73	sippets	sippet	NNS
12327	389	74	of	of	IN
12327	389	75	toast	toast	NN
12327	389	76	should	should	MD
12327	389	77	be	be	VB
12327	389	78	served	serve	VBN
12327	389	79	with	with	IN
12327	389	80	hashes	hash	NNS
12327	389	81	,	,	,
12327	389	82	a	a	DT
12327	389	83	little	little	JJ
12327	389	84	port	port	NN
12327	389	85	wine	wine	NN
12327	389	86	,	,	,
12327	389	87	a	a	DT
12327	389	88	pinch	pinch	NN
12327	389	89	of	of	IN
12327	389	90	saffron	saffron	NN
12327	389	91	,	,	,
12327	389	92	or	or	CC
12327	389	93	a	a	DT
12327	389	94	piece	piece	NN
12327	389	95	_	_	NNP
12327	389	96	chorisa	chorisa	NN
12327	389	97	_	_	NNP
12327	389	98	may	may	MD
12327	389	99	be	be	VB
12327	389	100	considered	consider	VBN
12327	389	101	great	great	JJ
12327	389	102	improvements	improvement	NNS
12327	389	103	.	.	.
12327	390	1	*	*	NFP
12327	390	2	*	*	NFP
12327	390	3	*	*	NFP
12327	390	4	*	*	NFP
12327	390	5	*	*	NFP
12327	390	6	STEAKS	STEAKS	NNP
12327	390	7	WITH	with	IN
12327	390	8	CHESNUTS	chesnuts	NN
12327	390	9	.	.	.
12327	391	1	Take	take	VB
12327	391	2	a	a	DT
12327	391	3	fine	fine	JJ
12327	391	4	thick	thick	JJ
12327	391	5	steak	steak	NN
12327	391	6	,	,	,
12327	391	7	half	half	NN
12327	391	8	fry	fry	NN
12327	391	9	it	-PRON-	PRP
12327	391	10	,	,	,
12327	391	11	then	then	RB
12327	391	12	flour	flour	NN
12327	391	13	and	and	CC
12327	391	14	place	place	VB
12327	391	15	it	-PRON-	PRP
12327	391	16	in	in	IN
12327	391	17	a	a	DT
12327	391	18	stewpan	stewpan	NN
12327	391	19	with	with	IN
12327	391	20	a	a	DT
12327	391	21	little	little	JJ
12327	391	22	good	good	JJ
12327	391	23	beef	beef	NN
12327	391	24	gravy	gravy	NN
12327	391	25	,	,	,
12327	391	26	season	season	NN
12327	391	27	with	with	IN
12327	391	28	cayenne	cayenne	NNP
12327	391	29	pepper	pepper	NN
12327	391	30	and	and	CC
12327	391	31	salt	salt	NN
12327	391	32	,	,	,
12327	391	33	when	when	WRB
12327	391	34	it	-PRON-	PRP
12327	391	35	has	have	VBZ
12327	391	36	simmered	simmer	VBN
12327	391	37	for	for	IN
12327	391	38	about	about	RB
12327	391	39	ten	ten	CD
12327	391	40	minutes	minute	NNS
12327	391	41	,	,	,
12327	391	42	add	add	VB
12327	391	43	a	a	DT
12327	391	44	quarter	quarter	NN
12327	391	45	of	of	IN
12327	391	46	a	a	DT
12327	391	47	hundred	hundred	CD
12327	391	48	good	good	JJ
12327	391	49	chesnuts	chesnut	NNS
12327	391	50	,	,	,
12327	391	51	peeled	peel	VBN
12327	391	52	and	and	CC
12327	391	53	the	the	DT
12327	391	54	inner	inner	JJ
12327	391	55	skin	skin	NN
12327	391	56	scraped	scrape	VBD
12327	391	57	off	off	RP
12327	391	58	,	,	,
12327	391	59	let	let	VB
12327	391	60	them	-PRON-	PRP
12327	391	61	stew	stew	VB
12327	391	62	with	with	IN
12327	391	63	the	the	DT
12327	391	64	steak	steak	NN
12327	391	65	till	till	IN
12327	391	66	well	well	RB
12327	391	67	done	do	VBN
12327	391	68	,	,	,
12327	391	69	this	this	DT
12327	391	70	is	be	VBZ
12327	391	71	a	a	DT
12327	391	72	very	very	RB
12327	391	73	nice	nice	JJ
12327	391	74	dish	dish	NN
12327	391	75	,	,	,
12327	391	76	a	a	DT
12327	391	77	little	little	JJ
12327	391	78	Espagnole	Espagnole	NNP
12327	391	79	sauce	sauce	NN
12327	391	80	heightens	heighten	VBZ
12327	391	81	the	the	DT
12327	391	82	flavor	flavor	NN
12327	391	83	.	.	.
12327	392	1	*	*	NFP
12327	392	2	*	*	NFP
12327	392	3	*	*	NFP
12327	392	4	*	*	NFP
12327	392	5	*	*	NFP
12327	392	6	A	a	DT
12327	392	7	SIMPLE	simple	NN
12327	392	8	STEWED	STEWED	NNP
12327	392	9	STEAK	STEAK	NNP
12327	392	10	.	.	.
12327	393	1	Put	put	VB
12327	393	2	a	a	DT
12327	393	3	fine	fine	JJ
12327	393	4	steak	steak	NN
12327	393	5	in	in	IN
12327	393	6	a	a	DT
12327	393	7	stewpan	stewpan	NN
12327	393	8	with	with	IN
12327	393	9	a	a	DT
12327	393	10	large	large	JJ
12327	393	11	piece	piece	NN
12327	393	12	of	of	IN
12327	393	13	clarified	clarify	VBN
12327	393	14	suet	suet	NN
12327	393	15	or	or	CC
12327	393	16	fat	fat	NN
12327	393	17	,	,	,
12327	393	18	and	and	CC
12327	393	19	a	a	DT
12327	393	20	couple	couple	NN
12327	393	21	of	of	IN
12327	393	22	onions	onion	NNS
12327	393	23	sliced	slice	VBN
12327	393	24	,	,	,
12327	393	25	let	let	VB
12327	393	26	the	the	DT
12327	393	27	steak	steak	NN
12327	393	28	fry	fry	NN
12327	393	29	for	for	IN
12327	393	30	a	a	DT
12327	393	31	few	few	JJ
12327	393	32	minutes	minute	NNS
12327	393	33	,	,	,
12327	393	34	turning	turn	VBG
12327	393	35	it	-PRON-	PRP
12327	393	36	several	several	JJ
12327	393	37	times	time	NNS
12327	393	38	;	;	:
12327	393	39	then	then	RB
12327	393	40	cover	cover	VB
12327	393	41	the	the	DT
12327	393	42	steak	steak	NN
12327	393	43	with	with	IN
12327	393	44	gravy	gravy	NN
12327	393	45	,	,	,
12327	393	46	or	or	CC
12327	393	47	even	even	RB
12327	393	48	water	water	NN
12327	393	49	will	will	MD
12327	393	50	answer	answer	VB
12327	393	51	the	the	DT
12327	393	52	purpose	purpose	NN
12327	393	53	,	,	,
12327	393	54	with	with	IN
12327	393	55	a	a	DT
12327	393	56	tea	tea	NN
12327	393	57	-	-	HYPH
12327	393	58	cup	cup	NN
12327	393	59	full	full	JJ
12327	393	60	of	of	IN
12327	393	61	button	button	NN
12327	393	62	onions	onion	NNS
12327	393	63	,	,	,
12327	393	64	or	or	CC
12327	393	65	a	a	DT
12327	393	66	Spanish	spanish	JJ
12327	393	67	onion	onion	NN
12327	393	68	sliced	slice	VBD
12327	393	69	,	,	,
12327	393	70	a	a	DT
12327	393	71	little	little	JJ
12327	393	72	lemon	lemon	NN
12327	393	73	peel	peel	NN
12327	393	74	,	,	,
12327	393	75	pepper	pepper	NN
12327	393	76	,	,	,
12327	393	77	salt	salt	NN
12327	393	78	,	,	,
12327	393	79	and	and	CC
12327	393	80	a	a	DT
12327	393	81	little	little	JJ
12327	393	82	allspice	allspice	NN
12327	393	83	;	;	:
12327	393	84	simmer	simmer	NN
12327	393	85	till	till	IN
12327	393	86	the	the	DT
12327	393	87	steak	steak	NN
12327	393	88	is	be	VBZ
12327	393	89	done	do	VBN
12327	393	90	,	,	,
12327	393	91	when	when	WRB
12327	393	92	the	the	DT
12327	393	93	steak	steak	NN
12327	393	94	must	must	MD
12327	393	95	be	be	VB
12327	393	96	removed	remove	VBN
12327	393	97	and	and	CC
12327	393	98	the	the	DT
12327	393	99	gravy	gravy	NN
12327	393	100	be	be	VB
12327	393	101	carefully	carefully	RB
12327	393	102	skimmed	skim	VBN
12327	393	103	,	,	,
12327	393	104	then	then	RB
12327	393	105	add	add	VB
12327	393	106	to	to	IN
12327	393	107	it	-PRON-	PRP
12327	393	108	a	a	DT
12327	393	109	little	little	JJ
12327	393	110	browning	browning	NN
12327	393	111	and	and	CC
12327	393	112	a	a	DT
12327	393	113	spoonful	spoonful	NN
12327	393	114	of	of	IN
12327	393	115	mushroom	mushroom	NN
12327	393	116	ketchup	ketchup	NN
12327	393	117	;	;	:
12327	393	118	the	the	DT
12327	393	119	steak	steak	NN
12327	393	120	must	must	MD
12327	393	121	be	be	VB
12327	393	122	kept	keep	VBN
12327	393	123	on	on	IN
12327	393	124	a	a	DT
12327	393	125	hot	hot	JJ
12327	393	126	stove	stove	NN
12327	393	127	or	or	CC
12327	393	128	returned	return	VBD
12327	393	129	to	to	IN
12327	393	130	the	the	DT
12327	393	131	stewpan	stewpan	NN
12327	393	132	to	to	TO
12327	393	133	warm	warm	VB
12327	393	134	up	up	RP
12327	393	135	.	.	.
12327	394	1	If	if	IN
12327	394	2	the	the	DT
12327	394	3	gravy	gravy	NN
12327	394	4	is	be	VBZ
12327	394	5	not	not	RB
12327	394	6	thick	thick	JJ
12327	394	7	enough	enough	RB
12327	394	8	,	,	,
12327	394	9	stir	stir	VB
12327	394	10	in	in	IN
12327	394	11	a	a	DT
12327	394	12	little	little	JJ
12327	394	13	flour	flour	NN
12327	394	14	.	.	.
12327	395	1	*	*	NFP
12327	395	2	*	*	NFP
12327	395	3	*	*	NFP
12327	395	4	*	*	NFP
12327	395	5	*	*	NFP
12327	395	6	BRISKET	BRISKET	NNS
12327	395	7	STEWED	STEWED	NNS
12327	395	8	WITH	with	IN
12327	395	9	ONIONS	onion	NNS
12327	395	10	AND	and	CC
12327	395	11	RAISINS	raisin	NNS
12327	395	12	.	.	.
12327	396	1	Stew	stew	VB
12327	396	2	about	about	RB
12327	396	3	five	five	CD
12327	396	4	pounds	pound	NNS
12327	396	5	of	of	IN
12327	396	6	brisket	brisket	NN
12327	396	7	of	of	IN
12327	396	8	beef	beef	NN
12327	396	9	in	in	IN
12327	396	10	sufficient	sufficient	JJ
12327	396	11	water	water	NN
12327	396	12	to	to	TO
12327	396	13	cover	cover	VB
12327	396	14	,	,	,
12327	396	15	season	season	NN
12327	396	16	with	with	IN
12327	396	17	allspice	allspice	NN
12327	396	18	,	,	,
12327	396	19	pepper	pepper	NN
12327	396	20	,	,	,
12327	396	21	salt	salt	NN
12327	396	22	,	,	,
12327	396	23	and	and	CC
12327	396	24	nutmeg	nutmeg	NNP
12327	396	25	,	,	,
12327	396	26	and	and	CC
12327	396	27	when	when	WRB
12327	396	28	nearly	nearly	RB
12327	396	29	done	do	VBN
12327	396	30	,	,	,
12327	396	31	add	add	VB
12327	396	32	four	four	CD
12327	396	33	large	large	JJ
12327	396	34	onions	onion	NNS
12327	396	35	cut	cut	VBN
12327	396	36	in	in	IN
12327	396	37	pieces	piece	NNS
12327	396	38	and	and	CC
12327	396	39	half	half	PDT
12327	396	40	a	a	DT
12327	396	41	pound	pound	NN
12327	396	42	of	of	IN
12327	396	43	raisins	raisin	NNS
12327	396	44	stoned	stone	VBN
12327	396	45	,	,	,
12327	396	46	let	let	VB
12327	396	47	them	-PRON-	PRP
12327	396	48	remain	remain	VB
12327	396	49	simmering	simmer	VBG
12327	396	50	till	till	IN
12327	396	51	well	well	RB
12327	396	52	done	do	VBN
12327	396	53	;	;	:
12327	396	54	and	and	CC
12327	396	55	just	just	RB
12327	396	56	before	before	IN
12327	396	57	serving	serve	VBG
12327	396	58	,	,	,
12327	396	59	stir	stir	VB
12327	396	60	in	in	IN
12327	396	61	a	a	DT
12327	396	62	tea	tea	NN
12327	396	63	-	-	HYPH
12327	396	64	spoonful	spoonful	JJ
12327	396	65	of	of	IN
12327	396	66	brown	brown	JJ
12327	396	67	sugar	sugar	NN
12327	396	68	and	and	CC
12327	396	69	a	a	DT
12327	396	70	table	table	NN
12327	396	71	spoonful	spoonful	JJ
12327	396	72	of	of	IN
12327	396	73	flour	flour	NN
12327	396	74	.	.	.
12327	397	1	*	*	NFP
12327	397	2	*	*	NFP
12327	397	3	*	*	NFP
12327	397	4	*	*	NFP
12327	397	5	*	*	NFP
12327	397	6	BRISKET	BRISKET	NNP
12327	397	7	STEWED	STEWED	NNP
12327	397	8	.	.	.
12327	398	1	Take	take	VB
12327	398	2	about	about	RB
12327	398	3	six	six	CD
12327	398	4	or	or	CC
12327	398	5	seven	seven	CD
12327	398	6	pounds	pound	NNS
12327	398	7	of	of	IN
12327	398	8	brisket	brisket	NN
12327	398	9	of	of	IN
12327	398	10	beef	beef	NN
12327	398	11	,	,	,
12327	398	12	place	place	VB
12327	398	13	it	-PRON-	PRP
12327	398	14	in	in	IN
12327	398	15	a	a	DT
12327	398	16	stewpan	stewpan	NN
12327	398	17	with	with	IN
12327	398	18	only	only	RB
12327	398	19	enough	enough	JJ
12327	398	20	water	water	NN
12327	398	21	to	to	TO
12327	398	22	cover	cover	VB
12327	398	23	it	-PRON-	PRP
12327	398	24	,	,	,
12327	398	25	season	season	NN
12327	398	26	with	with	IN
12327	398	27	a	a	DT
12327	398	28	little	little	JJ
12327	398	29	spice	spice	NN
12327	398	30	tied	tie	VBN
12327	398	31	in	in	IN
12327	398	32	a	a	DT
12327	398	33	bag	bag	NN
12327	398	34	;	;	:
12327	398	35	when	when	WRB
12327	398	36	the	the	DT
12327	398	37	meat	meat	NN
12327	398	38	is	be	VBZ
12327	398	39	tender	tender	JJ
12327	398	40	and	and	CC
12327	398	41	the	the	DT
12327	398	42	spices	spice	NNS
12327	398	43	sufficiently	sufficiently	RB
12327	398	44	extracted	extract	VBD
12327	398	45	to	to	TO
12327	398	46	make	make	VB
12327	398	47	the	the	DT
12327	398	48	gravy	gravy	NN
12327	398	49	rich	rich	JJ
12327	398	50	and	and	CC
12327	398	51	strong	strong	JJ
12327	398	52	,	,	,
12327	398	53	part	part	NN
12327	398	54	of	of	IN
12327	398	55	it	-PRON-	PRP
12327	398	56	must	must	MD
12327	398	57	be	be	VB
12327	398	58	removed	remove	VBN
12327	398	59	to	to	IN
12327	398	60	another	another	DT
12327	398	61	saucepan	saucepan	NN
12327	398	62	;	;	:
12327	398	63	have	have	VBP
12327	398	64	ready	ready	JJ
12327	398	65	a	a	DT
12327	398	66	variety	variety	NN
12327	398	67	of	of	IN
12327	398	68	vegetables	vegetable	NNS
12327	398	69	cut	cut	VBN
12327	398	70	into	into	IN
12327	398	71	small	small	JJ
12327	398	72	shapes	shape	NNS
12327	398	73	,	,	,
12327	398	74	such	such	JJ
12327	398	75	as	as	IN
12327	398	76	turnips	turnip	NNS
12327	398	77	,	,	,
12327	398	78	carrots	carrot	NNS
12327	398	79	,	,	,
12327	398	80	mushrooms	mushroom	NNS
12327	398	81	,	,	,
12327	398	82	cauliflowers	cauliflower	NNS
12327	398	83	,	,	,
12327	398	84	or	or	CC
12327	398	85	whatever	whatever	WDT
12327	398	86	may	may	MD
12327	398	87	be	be	VB
12327	398	88	in	in	IN
12327	398	89	season	season	NN
12327	398	90	;	;	:
12327	398	91	stew	stew	VB
12327	398	92	them	-PRON-	PRP
12327	398	93	gently	gently	RB
12327	398	94	till	till	IN
12327	398	95	tender	tender	NN
12327	398	96	in	in	IN
12327	398	97	the	the	DT
12327	398	98	gravy	gravy	NN
12327	398	99	,	,	,
12327	398	100	the	the	DT
12327	398	101	meat	meat	NN
12327	398	102	must	must	MD
12327	398	103	then	then	RB
12327	398	104	be	be	VB
12327	398	105	glazed	glaze	VBN
12327	398	106	and	and	CC
12327	398	107	the	the	DT
12327	398	108	gravy	gravy	NN
12327	398	109	poured	pour	VBD
12327	398	110	in	in	IN
12327	398	111	the	the	DT
12327	398	112	dish	dish	NN
12327	398	113	,	,	,
12327	398	114	and	and	CC
12327	398	115	the	the	DT
12327	398	116	vegetables	vegetable	NNS
12327	398	117	arranged	arrange	VBD
12327	398	118	round	round	RB
12327	398	119	.	.	.
12327	399	1	*	*	NFP
12327	399	2	*	*	NFP
12327	399	3	*	*	NFP
12327	399	4	*	*	NFP
12327	399	5	*	*	NFP
12327	399	6	BEEF	beef	NN
12327	399	7	RAGOUT	RAGOUT	NNP
12327	399	8	.	.	.
12327	400	1	Take	take	VB
12327	400	2	a	a	DT
12327	400	3	small	small	JJ
12327	400	4	well	well	RB
12327	400	5	cut	cut	JJ
12327	400	6	piece	piece	NN
12327	400	7	of	of	IN
12327	400	8	lean	lean	JJ
12327	400	9	beef	beef	NN
12327	400	10	,	,	,
12327	400	11	lard	lard	VB
12327	400	12	it	-PRON-	PRP
12327	400	13	with	with	IN
12327	400	14	the	the	DT
12327	400	15	fat	fat	NN
12327	400	16	of	of	IN
12327	400	17	smoked	smoke	VBN
12327	400	18	beef	beef	NN
12327	400	19	,	,	,
12327	400	20	and	and	CC
12327	400	21	stew	stew	VB
12327	400	22	it	-PRON-	PRP
12327	400	23	with	with	IN
12327	400	24	good	good	JJ
12327	400	25	gravy	gravy	NN
12327	400	26	,	,	,
12327	400	27	highly	highly	RB
12327	400	28	seasoned	season	VBN
12327	400	29	with	with	IN
12327	400	30	allspice	allspice	NN
12327	400	31	,	,	,
12327	400	32	cloves	clove	NNS
12327	400	33	,	,	,
12327	400	34	pepper	pepper	NN
12327	400	35	and	and	CC
12327	400	36	salt	salt	NN
12327	400	37	;	;	:
12327	400	38	when	when	WRB
12327	400	39	the	the	DT
12327	400	40	meat	meat	NN
12327	400	41	is	be	VBZ
12327	400	42	well	well	RB
12327	400	43	done	do	VBN
12327	400	44	remove	remove	VB
12327	400	45	it	-PRON-	PRP
12327	400	46	from	from	IN
12327	400	47	the	the	DT
12327	400	48	gravy	gravy	NN
12327	400	49	,	,	,
12327	400	50	which	which	WDT
12327	400	51	skim	skim	NNP
12327	400	52	carefully	carefully	RB
12327	400	53	and	and	CC
12327	400	54	free	free	JJ
12327	400	55	from	from	IN
12327	400	56	every	every	DT
12327	400	57	particle	particle	NN
12327	400	58	of	of	IN
12327	400	59	fat	fat	NN
12327	400	60	,	,	,
12327	400	61	and	and	CC
12327	400	62	add	add	VB
12327	400	63	to	to	IN
12327	400	64	it	-PRON-	PRP
12327	400	65	a	a	DT
12327	400	66	glass	glass	NN
12327	400	67	of	of	IN
12327	400	68	port	port	NN
12327	400	69	wine	wine	NN
12327	400	70	,	,	,
12327	400	71	the	the	DT
12327	400	72	juice	juice	NN
12327	400	73	of	of	IN
12327	400	74	a	a	DT
12327	400	75	lemon	lemon	NN
12327	400	76	,	,	,
12327	400	77	half	half	PDT
12327	400	78	a	a	DT
12327	400	79	tea	tea	NN
12327	400	80	-	-	HYPH
12327	400	81	spoonful	spoonful	JJ
12327	400	82	of	of	IN
12327	400	83	cayenne	cayenne	NN
12327	400	84	pepper	pepper	NN
12327	400	85	,	,	,
12327	400	86	and	and	CC
12327	400	87	a	a	DT
12327	400	88	little	little	JJ
12327	400	89	mushroom	mushroom	NN
12327	400	90	ketchup	ketchup	NN
12327	400	91	;	;	:
12327	400	92	the	the	DT
12327	400	93	beef	beef	NN
12327	400	94	should	should	MD
12327	400	95	be	be	VB
12327	400	96	glazed	glaze	VBN
12327	400	97	when	when	WRB
12327	400	98	required	require	VBN
12327	400	99	to	to	TO
12327	400	100	have	have	VB
12327	400	101	an	an	DT
12327	400	102	elegant	elegant	JJ
12327	400	103	appearance	appearance	NN
12327	400	104	.	.	.
12327	401	1	A	a	DT
12327	401	2	few	few	JJ
12327	401	3	very	very	RB
12327	401	4	small	small	JJ
12327	401	5	forcemeat	forcemeat	NN
12327	401	6	balls	ball	NNS
12327	401	7	must	must	MD
12327	401	8	be	be	VB
12327	401	9	poached	poach	VBN
12327	401	10	in	in	IN
12327	401	11	the	the	DT
12327	401	12	gravy	gravy	NN
12327	401	13	,	,	,
12327	401	14	which	which	WDT
12327	401	15	must	must	MD
12327	401	16	be	be	VB
12327	401	17	poured	pour	VBN
12327	401	18	over	over	IN
12327	401	19	the	the	DT
12327	401	20	meat	meat	NN
12327	401	21	,	,	,
12327	401	22	and	and	CC
12327	401	23	the	the	DT
12327	401	24	balls	ball	NNS
12327	401	25	arranged	arrange	VBD
12327	401	26	round	round	IN
12327	401	27	the	the	DT
12327	401	28	dish	dish	NN
12327	401	29	;	;	:
12327	401	30	this	this	DT
12327	401	31	is	be	VBZ
12327	401	32	a	a	DT
12327	401	33	very	very	RB
12327	401	34	savoury	savoury	NN
12327	401	35	and	and	CC
12327	401	36	pretty	pretty	JJ
12327	401	37	dish	dish	NN
12327	401	38	.	.	.
12327	402	1	*	*	NFP
12327	402	2	*	*	NFP
12327	402	3	*	*	NFP
12327	402	4	*	*	NFP
12327	402	5	*	*	NFP
12327	402	6	TO	to	IN
12327	402	7	SALT	SALT	NNP
12327	402	8	BEEF	BEEF	NNP
12327	402	9	.	.	.
12327	403	1	This	this	DT
12327	403	2	may	may	MD
12327	403	3	be	be	VB
12327	403	4	done	do	VBN
12327	403	5	by	by	IN
12327	403	6	mixing	mix	VBG
12327	403	7	a	a	DT
12327	403	8	pound	pound	NN
12327	403	9	of	of	IN
12327	403	10	common	common	JJ
12327	403	11	salt	salt	NN
12327	403	12	,	,	,
12327	403	13	half	half	PDT
12327	403	14	an	an	DT
12327	403	15	ounce	ounce	NN
12327	403	16	of	of	IN
12327	403	17	saltpetre	saltpetre	NNP
12327	403	18	and	and	CC
12327	403	19	one	one	CD
12327	403	20	ounce	ounce	NN
12327	403	21	of	of	IN
12327	403	22	coarse	coarse	JJ
12327	403	23	brown	brown	JJ
12327	403	24	sugar	sugar	NN
12327	403	25	,	,	,
12327	403	26	and	and	CC
12327	403	27	rubbing	rub	VBG
12327	403	28	the	the	DT
12327	403	29	meat	meat	NN
12327	403	30	well	well	RB
12327	403	31	with	with	IN
12327	403	32	it	-PRON-	PRP
12327	403	33	,	,	,
12327	403	34	daily	daily	RB
12327	403	35	for	for	IN
12327	403	36	a	a	DT
12327	403	37	fortnight	fortnight	NN
12327	403	38	or	or	CC
12327	403	39	less	less	JJR
12327	403	40	,	,	,
12327	403	41	according	accord	VBG
12327	403	42	to	to	IN
12327	403	43	the	the	DT
12327	403	44	weather	weather	NN
12327	403	45	,	,	,
12327	403	46	and	and	CC
12327	403	47	the	the	DT
12327	403	48	degree	degree	NN
12327	403	49	of	of	IN
12327	403	50	salt	salt	NN
12327	403	51	that	that	WDT
12327	403	52	the	the	DT
12327	403	53	meat	meat	NN
12327	403	54	is	be	VBZ
12327	403	55	required	require	VBN
12327	403	56	to	to	TO
12327	403	57	have	have	VB
12327	403	58	.	.	.
12327	404	1	Or	or	CC
12327	404	2	by	by	IN
12327	404	3	boiling	boil	VBG
12327	404	4	eight	eight	CD
12327	404	5	ounces	ounce	NNS
12327	404	6	of	of	IN
12327	404	7	salt	salt	NN
12327	404	8	,	,	,
12327	404	9	eight	eight	CD
12327	404	10	ounces	ounce	NNS
12327	404	11	of	of	IN
12327	404	12	sugar	sugar	NN
12327	404	13	,	,	,
12327	404	14	and	and	CC
12327	404	15	half	half	PDT
12327	404	16	an	an	DT
12327	404	17	ounce	ounce	NN
12327	404	18	of	of	IN
12327	404	19	saltpetre	saltpetre	NNP
12327	404	20	in	in	IN
12327	404	21	two	two	CD
12327	404	22	quarts	quart	NNS
12327	404	23	of	of	IN
12327	404	24	water	water	NN
12327	404	25	,	,	,
12327	404	26	and	and	CC
12327	404	27	pouring	pour	VBG
12327	404	28	it	-PRON-	PRP
12327	404	29	over	over	IN
12327	404	30	the	the	DT
12327	404	31	meat	meat	NN
12327	404	32	,	,	,
12327	404	33	and	and	CC
12327	404	34	letting	let	VBG
12327	404	35	it	-PRON-	PRP
12327	404	36	stand	stand	VB
12327	404	37	in	in	IN
12327	404	38	it	-PRON-	PRP
12327	404	39	for	for	IN
12327	404	40	eight	eight	CD
12327	404	41	or	or	CC
12327	404	42	ten	ten	CD
12327	404	43	days	day	NNS
12327	404	44	.	.	.
12327	405	1	*	*	NFP
12327	405	2	*	*	NFP
12327	405	3	*	*	NFP
12327	405	4	*	*	NFP
12327	405	5	*	*	NFP
12327	405	6	SPICED	spiced	NN
12327	405	7	BEEF	beef	NN
12327	405	8	.	.	.
12327	406	1	Take	take	VB
12327	406	2	a	a	DT
12327	406	3	fine	fine	JJ
12327	406	4	thick	thick	JJ
12327	406	5	piece	piece	NN
12327	406	6	of	of	IN
12327	406	7	brisket	brisket	NN
12327	406	8	of	of	IN
12327	406	9	beef	beef	NN
12327	406	10	not	not	RB
12327	406	11	fat	fat	JJ
12327	406	12	,	,	,
12327	406	13	let	let	VB
12327	406	14	it	-PRON-	PRP
12327	406	15	lay	lay	VB
12327	406	16	three	three	CD
12327	406	17	days	day	NNS
12327	406	18	in	in	IN
12327	406	19	a	a	DT
12327	406	20	pickle	pickle	NN
12327	406	21	,	,	,
12327	406	22	as	as	IN
12327	406	23	above	above	RB
12327	406	24	,	,	,
12327	406	25	take	take	VB
12327	406	26	it	-PRON-	PRP
12327	406	27	out	out	RP
12327	406	28	and	and	CC
12327	406	29	rub	rub	VB
12327	406	30	in	in	RP
12327	406	31	a	a	DT
12327	406	32	mixture	mixture	NN
12327	406	33	of	of	IN
12327	406	34	spices	spice	NNS
12327	406	35	consisting	consist	VBG
12327	406	36	of	of	IN
12327	406	37	equal	equal	JJ
12327	406	38	quantities	quantity	NNS
12327	406	39	of	of	IN
12327	406	40	ground	ground	NN
12327	406	41	all	all	DT
12327	406	42	-	-	HYPH
12327	406	43	spice	spice	NN
12327	406	44	,	,	,
12327	406	45	black	black	JJ
12327	406	46	pepper	pepper	NN
12327	406	47	,	,	,
12327	406	48	cloves	clove	NNS
12327	406	49	,	,	,
12327	406	50	ginger	ginger	NN
12327	406	51	and	and	CC
12327	406	52	nutmegs	nutmeg	NNS
12327	406	53	,	,	,
12327	406	54	and	and	CC
12327	406	55	a	a	DT
12327	406	56	little	little	JJ
12327	406	57	brown	brown	JJ
12327	406	58	sugar	sugar	NN
12327	406	59	,	,	,
12327	406	60	repeat	repeat	VB
12327	406	61	this	this	DT
12327	406	62	daily	daily	NN
12327	406	63	for	for	IN
12327	406	64	a	a	DT
12327	406	65	week	week	NN
12327	406	66	,	,	,
12327	406	67	then	then	RB
12327	406	68	cover	cover	VB
12327	406	69	it	-PRON-	PRP
12327	406	70	with	with	IN
12327	406	71	pounded	pound	VBN
12327	406	72	dried	dry	VBN
12327	406	73	sweet	sweet	JJ
12327	406	74	herbs	herb	NNS
12327	406	75	,	,	,
12327	406	76	roll	roll	VB
12327	406	77	or	or	CC
12327	406	78	tie	tie	VB
12327	406	79	it	-PRON-	PRP
12327	406	80	tightly	tightly	RB
12327	406	81	,	,	,
12327	406	82	put	put	VB
12327	406	83	it	-PRON-	PRP
12327	406	84	into	into	IN
12327	406	85	a	a	DT
12327	406	86	pan	pan	NN
12327	406	87	with	with	IN
12327	406	88	very	very	RB
12327	406	89	little	little	JJ
12327	406	90	water	water	NN
12327	406	91	,	,	,
12327	406	92	and	and	CC
12327	406	93	bake	bake	VB
12327	406	94	slowly	slowly	RB
12327	406	95	for	for	IN
12327	406	96	eight	eight	CD
12327	406	97	hours	hour	NNS
12327	406	98	,	,	,
12327	406	99	then	then	RB
12327	406	100	take	take	VB
12327	406	101	it	-PRON-	PRP
12327	406	102	out	out	RP
12327	406	103	,	,	,
12327	406	104	untie	untie	VB
12327	406	105	it	-PRON-	PRP
12327	406	106	and	and	CC
12327	406	107	put	put	VB
12327	406	108	a	a	DT
12327	406	109	heavy	heavy	JJ
12327	406	110	weight	weight	NN
12327	406	111	upon	upon	IN
12327	406	112	it	-PRON-	PRP
12327	406	113	;	;	:
12327	406	114	this	this	DT
12327	406	115	it	-PRON-	PRP
12327	406	116	a	a	DT
12327	406	117	fine	fine	JJ
12327	406	118	relish	relish	NN
12327	406	119	when	when	WRB
12327	406	120	eaten	eat	VBN
12327	406	121	cold	cold	JJ
12327	406	122	.	.	.
12327	407	1	*	*	NFP
12327	407	2	*	*	NFP
12327	407	3	*	*	NFP
12327	407	4	*	*	NFP
12327	407	5	*	*	NFP
12327	407	6	SMOKED	SMOKED	NNP
12327	407	7	BEEF	BEEF	NNP
12327	407	8	.	.	.
12327	408	1	As	as	IN
12327	408	2	there	there	EX
12327	408	3	are	be	VBP
12327	408	4	seldom	seldom	RB
12327	408	5	conveniences	convenience	NNS
12327	408	6	in	in	IN
12327	408	7	private	private	JJ
12327	408	8	kitchens	kitchen	NNS
12327	408	9	for	for	IN
12327	408	10	smoking	smoking	NN
12327	408	11	meats	meat	NNS
12327	408	12	,	,	,
12327	408	13	it	-PRON-	PRP
12327	408	14	will	will	MD
12327	408	15	generally	generally	RB
12327	408	16	be	be	VB
12327	408	17	the	the	DT
12327	408	18	best	good	JJS
12327	408	19	and	and	CC
12327	408	20	cheapest	cheap	JJS
12327	408	21	plan	plan	VBP
12327	408	22	to	to	TO
12327	408	23	have	have	VB
12327	408	24	them	-PRON-	PRP
12327	408	25	ready	ready	JJ
12327	408	26	prepared	prepare	VBN
12327	408	27	for	for	IN
12327	408	28	cooking	cooking	NN
12327	408	29	.	.	.
12327	409	1	All	all	DT
12327	409	2	kinds	kind	NNS
12327	409	3	of	of	IN
12327	409	4	meats	meat	NNS
12327	409	5	smoked	smoke	VBN
12327	409	6	and	and	CC
12327	409	7	salted	salt	VBN
12327	409	8	,	,	,
12327	409	9	are	be	VBP
12327	409	10	to	to	TO
12327	409	11	be	be	VB
12327	409	12	met	meet	VBN
12327	409	13	with	with	IN
12327	409	14	in	in	IN
12327	409	15	great	great	JJ
12327	409	16	perfection	perfection	NN
12327	409	17	at	at	IN
12327	409	18	all	all	PDT
12327	409	19	the	the	DT
12327	409	20	Hebrew	hebrew	JJ
12327	409	21	butchers	butcher	NNS
12327	409	22	.	.	.
12327	410	1	_	_	NNP
12327	410	2	Chorisa	Chorisa	NNP
12327	410	3	_	_	NNP
12327	410	4	,	,	,
12327	410	5	that	that	IN
12327	410	6	most	most	RBS
12327	410	7	refined	refined	JJ
12327	410	8	and	and	CC
12327	410	9	savoury	savoury	NN
12327	410	10	of	of	IN
12327	410	11	all	all	DT
12327	410	12	sausages	sausage	NNS
12327	410	13	,	,	,
12327	410	14	is	be	VBZ
12327	410	15	to	to	TO
12327	410	16	be	be	VB
12327	410	17	also	also	RB
12327	410	18	procured	procure	VBN
12327	410	19	at	at	IN
12327	410	20	the	the	DT
12327	410	21	same	same	JJ
12327	410	22	places	place	NNS
12327	410	23	.	.	.
12327	411	1	It	-PRON-	PRP
12327	411	2	is	be	VBZ
12327	411	3	not	not	RB
12327	411	4	only	only	RB
12327	411	5	excellent	excellent	JJ
12327	411	6	fried	fry	VBN
12327	411	7	in	in	IN
12327	411	8	slices	slice	NNS
12327	411	9	with	with	IN
12327	411	10	poached	poached	JJ
12327	411	11	eggs	egg	NNS
12327	411	12	or	or	CC
12327	411	13	stewed	stew	VBN
12327	411	14	with	with	IN
12327	411	15	rice	rice	NN
12327	411	16	,	,	,
12327	411	17	but	but	CC
12327	411	18	imparts	impart	VBZ
12327	411	19	a	a	DT
12327	411	20	delicious	delicious	JJ
12327	411	21	flavor	flavor	NN
12327	411	22	to	to	IN
12327	411	23	stews	stew	NNS
12327	411	24	,	,	,
12327	411	25	soups	soup	NNS
12327	411	26	,	,	,
12327	411	27	and	and	CC
12327	411	28	sauces	sauce	NNS
12327	411	29	,	,	,
12327	411	30	and	and	CC
12327	411	31	is	be	VBZ
12327	411	32	one	one	CD
12327	411	33	of	of	IN
12327	411	34	the	the	DT
12327	411	35	most	most	RBS
12327	411	36	useful	useful	JJ
12327	411	37	resources	resource	NNS
12327	411	38	of	of	IN
12327	411	39	the	the	DT
12327	411	40	Jewish	jewish	JJ
12327	411	41	kitchen	kitchen	NN
12327	411	42	.	.	.
12327	412	1	*	*	NFP
12327	412	2	*	*	NFP
12327	412	3	*	*	NFP
12327	412	4	*	*	NFP
12327	412	5	*	*	NFP
12327	412	6	A	a	DT
12327	412	7	WHITE	WHITE	NNP
12327	412	8	FRICANDEAU	FRICANDEAU	NNS
12327	412	9	OF	of	IN
12327	412	10	VEAL	VEAL	NNP
12327	412	11	.	.	.
12327	413	1	Take	take	VB
12327	413	2	four	four	CD
12327	413	3	or	or	CC
12327	413	4	five	five	CD
12327	413	5	pounds	pound	NNS
12327	413	6	of	of	IN
12327	413	7	breast	breast	NN
12327	413	8	of	of	IN
12327	413	9	veal	veal	NN
12327	413	10	,	,	,
12327	413	11	or	or	CC
12327	413	12	fillet	fillet	NN
12327	413	13	from	from	IN
12327	413	14	the	the	DT
12327	413	15	shoulder	shoulder	NN
12327	413	16	;	;	:
12327	413	17	stuff	stuff	VB
12327	413	18	it	-PRON-	PRP
12327	413	19	with	with	IN
12327	413	20	a	a	DT
12327	413	21	finely	finely	RB
12327	413	22	flavoured	flavour	VBN
12327	413	23	veal	veal	NN
12327	413	24	stuffing	stuffing	NN
12327	413	25	and	and	CC
12327	413	26	put	put	VBD
12327	413	27	it	-PRON-	PRP
12327	413	28	into	into	IN
12327	413	29	a	a	DT
12327	413	30	stewpan	stewpan	NN
12327	413	31	with	with	IN
12327	413	32	water	water	NN
12327	413	33	sufficient	sufficient	JJ
12327	413	34	to	to	TO
12327	413	35	cover	cover	VB
12327	413	36	it	-PRON-	PRP
12327	413	37	,	,	,
12327	413	38	a	a	DT
12327	413	39	calf's	calf's	NN
12327	413	40	-	-	HYPH
12327	413	41	foot	foot	NN
12327	413	42	cut	cut	NN
12327	413	43	in	in	IN
12327	413	44	pieces	piece	NNS
12327	413	45	is	be	VBZ
12327	413	46	sometimes	sometimes	RB
12327	413	47	added	add	VBN
12327	413	48	,	,	,
12327	413	49	season	season	NN
12327	413	50	with	with	IN
12327	413	51	one	one	CD
12327	413	52	onion	onion	NN
12327	413	53	,	,	,
12327	413	54	a	a	DT
12327	413	55	blade	blade	NN
12327	413	56	of	of	IN
12327	413	57	mace	mace	NN
12327	413	58	,	,	,
12327	413	59	white	white	JJ
12327	413	60	pepper	pepper	NN
12327	413	61	and	and	CC
12327	413	62	salt	salt	NN
12327	413	63	,	,	,
12327	413	64	and	and	CC
12327	413	65	a	a	DT
12327	413	66	sprig	sprig	NN
12327	413	67	of	of	IN
12327	413	68	parsley	parsley	NNP
12327	413	69	,	,	,
12327	413	70	stew	stew	VB
12327	413	71	the	the	DT
12327	413	72	whole	whole	NN
12327	413	73	gently	gently	RB
12327	413	74	until	until	IN
12327	413	75	the	the	DT
12327	413	76	meat	meat	NN
12327	413	77	is	be	VBZ
12327	413	78	quite	quite	RB
12327	413	79	tender	tender	JJ
12327	413	80	,	,	,
12327	413	81	then	then	RB
12327	413	82	skim	skim	NNP
12327	413	83	and	and	CC
12327	413	84	strain	strain	VB
12327	413	85	the	the	DT
12327	413	86	gravy	gravy	NN
12327	413	87	and	and	CC
12327	413	88	stir	stir	VB
12327	413	89	in	in	IN
12327	413	90	the	the	DT
12327	413	91	beaten	beat	VBN
12327	413	92	yolks	yolk	NNS
12327	413	93	of	of	IN
12327	413	94	four	four	CD
12327	413	95	eggs	egg	NNS
12327	413	96	,	,	,
12327	413	97	and	and	CC
12327	413	98	the	the	DT
12327	413	99	juice	juice	NN
12327	413	100	of	of	IN
12327	413	101	two	two	CD
12327	413	102	lemons	lemon	NNS
12327	413	103	previously	previously	RB
12327	413	104	mixed	mix	VBN
12327	413	105	smoothly	smoothly	RB
12327	413	106	with	with	IN
12327	413	107	a	a	DT
12327	413	108	portion	portion	NN
12327	413	109	of	of	IN
12327	413	110	the	the	DT
12327	413	111	gravy	gravy	NN
12327	413	112	,	,	,
12327	413	113	button	button	NN
12327	413	114	mushrooms	mushroom	NNS
12327	413	115	,	,	,
12327	413	116	or	or	CC
12327	413	117	pieces	piece	NNS
12327	413	118	of	of	IN
12327	413	119	celery	celery	NN
12327	413	120	stewed	stew	VBN
12327	413	121	with	with	IN
12327	413	122	the	the	DT
12327	413	123	veal	veal	NN
12327	413	124	are	be	VBP
12327	413	125	sometimes	sometimes	RB
12327	413	126	added	add	VBN
12327	413	127	by	by	IN
12327	413	128	way	way	NN
12327	413	129	of	of	IN
12327	413	130	varying	vary	VBG
12327	413	131	the	the	DT
12327	413	132	flavor	flavor	NN
12327	413	133	,	,	,
12327	413	134	egg	egg	NN
12327	413	135	and	and	CC
12327	413	136	forcemeat	forcemeat	NN
12327	413	137	balls	ball	NNS
12327	413	138	garnish	garnish	VBP
12327	413	139	the	the	DT
12327	413	140	dish	dish	NN
12327	413	141	.	.	.
12327	414	1	When	when	WRB
12327	414	2	required	require	VBN
12327	414	3	to	to	TO
12327	414	4	look	look	VB
12327	414	5	elegant	elegant	JJ
12327	414	6	it	-PRON-	PRP
12327	414	7	should	should	MD
12327	414	8	be	be	VB
12327	414	9	piqué	piqué	NN
12327	414	10	.	.	.
12327	415	1	*	*	NFP
12327	415	2	*	*	NFP
12327	415	3	*	*	NFP
12327	415	4	*	*	NFP
12327	415	5	*	*	NFP
12327	415	6	A	a	DT
12327	415	7	BROWN	BROWN	NNP
12327	415	8	FRICASSEE	fricassee	NN
12327	415	9	.	.	.
12327	416	1	Cut	cut	VB
12327	416	2	a	a	DT
12327	416	3	breast	breast	NN
12327	416	4	of	of	IN
12327	416	5	veal	veal	NN
12327	416	6	in	in	IN
12327	416	7	pieces	piece	NNS
12327	416	8	,	,	,
12327	416	9	fry	fry	VB
12327	416	10	them	-PRON-	PRP
12327	416	11	lightly	lightly	RB
12327	416	12	and	and	CC
12327	416	13	put	put	VB
12327	416	14	them	-PRON-	PRP
12327	416	15	into	into	IN
12327	416	16	a	a	DT
12327	416	17	stewpan	stewpan	NN
12327	416	18	with	with	IN
12327	416	19	a	a	DT
12327	416	20	good	good	JJ
12327	416	21	beef	beef	NN
12327	416	22	gravy	gravy	NN
12327	416	23	,	,	,
12327	416	24	seasoned	season	VBN
12327	416	25	with	with	IN
12327	416	26	white	white	JJ
12327	416	27	pepper	pepper	NN
12327	416	28	,	,	,
12327	416	29	salt	salt	NN
12327	416	30	,	,	,
12327	416	31	a	a	DT
12327	416	32	couple	couple	NN
12327	416	33	of	of	IN
12327	416	34	sliced	sliced	JJ
12327	416	35	onions	onion	NNS
12327	416	36	(	(	-LRB-
12327	416	37	previously	previously	RB
12327	416	38	browned	brown	VBN
12327	416	39	in	in	IN
12327	416	40	a	a	DT
12327	416	41	little	little	JJ
12327	416	42	oil	oil	NN
12327	416	43	)	)	-RRB-
12327	416	44	,	,	,
12327	416	45	and	and	CC
12327	416	46	a	a	DT
12327	416	47	piece	piece	NN
12327	416	48	of	of	IN
12327	416	49	whole	whole	JJ
12327	416	50	ginger	ginger	NN
12327	416	51	,	,	,
12327	416	52	let	let	VB
12327	416	53	it	-PRON-	PRP
12327	416	54	simmer	simmer	VB
12327	416	55	very	very	RB
12327	416	56	slowly	slowly	RB
12327	416	57	for	for	IN
12327	416	58	two	two	CD
12327	416	59	hours	hour	NNS
12327	416	60	taking	take	VBG
12327	416	61	care	care	NN
12327	416	62	to	to	TO
12327	416	63	remove	remove	VB
12327	416	64	the	the	DT
12327	416	65	scum	scum	NN
12327	416	66	or	or	CC
12327	416	67	fat	fat	NN
12327	416	68	,	,	,
12327	416	69	have	have	VBP
12327	416	70	ready	ready	JJ
12327	416	71	some	some	DT
12327	416	72	rich	rich	JJ
12327	416	73	forcemeat	forcemeat	NN
12327	416	74	and	and	CC
12327	416	75	spread	spread	VBD
12327	416	76	it	-PRON-	PRP
12327	416	77	about	about	IN
12327	416	78	an	an	DT
12327	416	79	inch	inch	NN
12327	416	80	thick	thick	JJ
12327	416	81	over	over	IN
12327	416	82	three	three	CD
12327	416	83	cold	cold	JJ
12327	416	84	hard	hard	RB
12327	416	85	boiled	boil	VBN
12327	416	86	eggs	egg	NNS
12327	416	87	,	,	,
12327	416	88	fry	fry	VB
12327	416	89	these	these	DT
12327	416	90	for	for	IN
12327	416	91	a	a	DT
12327	416	92	few	few	JJ
12327	416	93	moments	moment	NNS
12327	416	94	and	and	CC
12327	416	95	put	put	VBD
12327	416	96	them	-PRON-	PRP
12327	416	97	in	in	IN
12327	416	98	the	the	DT
12327	416	99	saucepan	saucepan	NN
12327	416	100	with	with	IN
12327	416	101	the	the	DT
12327	416	102	veal	veal	NN
12327	416	103	;	;	:
12327	416	104	before	before	IN
12327	416	105	serving	serve	VBG
12327	416	106	,	,	,
12327	416	107	these	these	DT
12327	416	108	balls	ball	NNS
12327	416	109	should	should	MD
12327	416	110	be	be	VB
12327	416	111	cut	cut	VBN
12327	416	112	in	in	IN
12327	416	113	quarters	quarter	NNS
12327	416	114	,	,	,
12327	416	115	and	and	CC
12327	416	116	the	the	DT
12327	416	117	gravy	gravy	NN
12327	416	118	rendered	render	VBD
12327	416	119	more	more	JJR
12327	416	120	savory	savory	JJ
12327	416	121	by	by	IN
12327	416	122	the	the	DT
12327	416	123	addition	addition	NN
12327	416	124	of	of	IN
12327	416	125	lemon	lemon	NN
12327	416	126	juice	juice	NN
12327	416	127	and	and	CC
12327	416	128	half	half	PDT
12327	416	129	a	a	DT
12327	416	130	glass	glass	NN
12327	416	131	of	of	IN
12327	416	132	white	white	JJ
12327	416	133	wine	wine	NN
12327	416	134	,	,	,
12327	416	135	or	or	CC
12327	416	136	a	a	DT
12327	416	137	table	table	NN
12327	416	138	-	-	HYPH
12327	416	139	spoonful	spoonful	JJ
12327	416	140	of	of	IN
12327	416	141	walnut	walnut	NNP
12327	416	142	liquor	liquor	NN
12327	416	143	,	,	,
12327	416	144	if	if	IN
12327	416	145	the	the	DT
12327	416	146	gravy	gravy	NN
12327	416	147	is	be	VBZ
12327	416	148	not	not	RB
12327	416	149	sufficiently	sufficiently	RB
12327	416	150	thick	thick	JJ
12327	416	151	by	by	IN
12327	416	152	long	long	JJ
12327	416	153	stewing	stewing	NN
12327	416	154	,	,	,
12327	416	155	a	a	DT
12327	416	156	little	little	JJ
12327	416	157	browned	browned	JJ
12327	416	158	flour	flour	NN
12327	416	159	may	may	MD
12327	416	160	be	be	VB
12327	416	161	stirred	stir	VBN
12327	416	162	in	in	IN
12327	416	163	.	.	.
12327	417	1	*	*	NFP
12327	417	2	*	*	NFP
12327	417	3	*	*	NFP
12327	417	4	*	*	NFP
12327	417	5	*	*	NFP
12327	417	6	CALF	CALF	NNS
12327	417	7	'S	's	POS
12327	417	8	HEAD	HEAD	NNP
12327	417	9	STEWED	STEWED	NNP
12327	417	10	.	.	.
12327	418	1	Clean	clean	JJ
12327	418	2	and	and	CC
12327	418	3	soak	soak	VB
12327	418	4	the	the	DT
12327	418	5	head	head	NN
12327	418	6	till	till	IN
12327	418	7	the	the	DT
12327	418	8	cheek	cheek	NN
12327	418	9	-	-	HYPH
12327	418	10	bone	bone	NN
12327	418	11	can	can	MD
12327	418	12	be	be	VB
12327	418	13	easily	easily	RB
12327	418	14	removed	remove	VBN
12327	418	15	,	,	,
12327	418	16	then	then	RB
12327	418	17	parboil	parboil	VB
12327	418	18	it	-PRON-	PRP
12327	418	19	and	and	CC
12327	418	20	cut	cut	VB
12327	418	21	it	-PRON-	PRP
12327	418	22	into	into	IN
12327	418	23	pieces	piece	NNS
12327	418	24	of	of	IN
12327	418	25	moderate	moderate	JJ
12327	418	26	size	size	NN
12327	418	27	,	,	,
12327	418	28	and	and	CC
12327	418	29	place	place	VB
12327	418	30	them	-PRON-	PRP
12327	418	31	in	in	IN
12327	418	32	about	about	IN
12327	418	33	a	a	DT
12327	418	34	quart	quart	NN
12327	418	35	of	of	IN
12327	418	36	stock	stock	NN
12327	418	37	made	make	VBN
12327	418	38	from	from	IN
12327	418	39	shin	shin	NNP
12327	418	40	of	of	IN
12327	418	41	beef	beef	NN
12327	418	42	,	,	,
12327	418	43	the	the	DT
12327	418	44	gravy	gravy	NN
12327	418	45	must	must	MD
12327	418	46	be	be	VB
12327	418	47	seasoned	season	VBN
12327	418	48	highly	highly	RB
12327	418	49	with	with	IN
12327	418	50	eschalots	eschalot	NNS
12327	418	51	,	,	,
12327	418	52	a	a	DT
12327	418	53	small	small	JJ
12327	418	54	head	head	NN
12327	418	55	of	of	IN
12327	418	56	celery	celery	NN
12327	418	57	,	,	,
12327	418	58	a	a	DT
12327	418	59	small	small	JJ
12327	418	60	bunch	bunch	NN
12327	418	61	of	of	IN
12327	418	62	sweet	sweet	JJ
12327	418	63	herbs	herb	NNS
12327	418	64	,	,	,
12327	418	65	an	an	DT
12327	418	66	onion	onion	NN
12327	418	67	,	,	,
12327	418	68	a	a	DT
12327	418	69	carrot	carrot	NN
12327	418	70	,	,	,
12327	418	71	a	a	DT
12327	418	72	little	little	JJ
12327	418	73	mace	mace	NN
12327	418	74	,	,	,
12327	418	75	a	a	DT
12327	418	76	dozen	dozen	NN
12327	418	77	cloves	clove	NNS
12327	418	78	,	,	,
12327	418	79	a	a	DT
12327	418	80	piece	piece	NN
12327	418	81	of	of	IN
12327	418	82	lemon	lemon	NN
12327	418	83	peel	peel	NN
12327	418	84	,	,	,
12327	418	85	and	and	CC
12327	418	86	a	a	DT
12327	418	87	sprig	sprig	NN
12327	418	88	of	of	IN
12327	418	89	parsley	parsley	NNP
12327	418	90	,	,	,
12327	418	91	salt	salt	NN
12327	418	92	and	and	CC
12327	418	93	pepper	pepper	NN
12327	418	94	;	;	:
12327	418	95	it	-PRON-	PRP
12327	418	96	must	must	MD
12327	418	97	be	be	VB
12327	418	98	strained	strain	VBN
12327	418	99	before	before	IN
12327	418	100	the	the	DT
12327	418	101	head	head	NN
12327	418	102	is	be	VBZ
12327	418	103	added	add	VBN
12327	418	104	,	,	,
12327	418	105	fine	fine	JJ
12327	418	106	forcemeat	forcemeat	NN
12327	418	107	balls	ball	NNS
12327	418	108	rolled	roll	VBN
12327	418	109	in	in	IN
12327	418	110	egg	egg	NN
12327	418	111	and	and	CC
12327	418	112	fried	fry	VBN
12327	418	113	are	be	VBP
12327	418	114	served	serve	VBN
12327	418	115	in	in	IN
12327	418	116	the	the	DT
12327	418	117	dish	dish	NN
12327	418	118	,	,	,
12327	418	119	as	as	RB
12327	418	120	well	well	RB
12327	418	121	as	as	IN
12327	418	122	small	small	JJ
12327	418	123	fritters	fritter	NNS
12327	418	124	made	make	VBN
12327	418	125	with	with	IN
12327	418	126	the	the	DT
12327	418	127	brains	brain	NNS
12327	418	128	;	;	:
12327	418	129	when	when	WRB
12327	418	130	ready	ready	JJ
12327	418	131	for	for	IN
12327	418	132	serving	serve	VBG
12327	418	133	,	,	,
12327	418	134	a	a	DT
12327	418	135	glass	glass	NN
12327	418	136	and	and	CC
12327	418	137	half	half	NN
12327	418	138	of	of	IN
12327	418	139	white	white	JJ
12327	418	140	wine	wine	NN
12327	418	141	and	and	CC
12327	418	142	the	the	DT
12327	418	143	juice	juice	NN
12327	418	144	of	of	IN
12327	418	145	a	a	DT
12327	418	146	lemon	lemon	NN
12327	418	147	are	be	VBP
12327	418	148	added	add	VBN
12327	418	149	to	to	IN
12327	418	150	the	the	DT
12327	418	151	gravy	gravy	NN
12327	418	152	.	.	.
12327	419	1	*	*	NFP
12327	419	2	*	*	NFP
12327	419	3	*	*	NFP
12327	419	4	*	*	NFP
12327	419	5	*	*	NFP
12327	419	6	CALVES	calves	NN
12327	419	7	-	-	HYPH
12327	419	8	FEET	foot	NNS
12327	419	9	WITH	with	IN
12327	419	10	SPANISH	SPANISH	NNP
12327	419	11	SAUCE	SAUCE	NNP
12327	419	12	.	.	.
12327	420	1	Having	have	VBG
12327	420	2	cleaned	clean	VBN
12327	420	3	,	,	,
12327	420	4	boiled	boil	VBN
12327	420	5	and	and	CC
12327	420	6	split	split	VBD
12327	420	7	two	two	CD
12327	420	8	fine	fine	JJ
12327	420	9	feet	foot	NNS
12327	420	10	,	,	,
12327	420	11	dip	dip	VB
12327	420	12	them	-PRON-	PRP
12327	420	13	into	into	IN
12327	420	14	egg	egg	NN
12327	420	15	and	and	CC
12327	420	16	bread	bread	NN
12327	420	17	crumbs	crumb	NNS
12327	420	18	mixed	mix	VBN
12327	420	19	with	with	IN
12327	420	20	chopped	chop	VBN
12327	420	21	parsley	parsley	NN
12327	420	22	and	and	CC
12327	420	23	chalot	chalot	NN
12327	420	24	,	,	,
12327	420	25	a	a	DT
12327	420	26	few	few	JJ
12327	420	27	ground	ground	NN
12327	420	28	cloves	clove	NNS
12327	420	29	,	,	,
12327	420	30	a	a	DT
12327	420	31	little	little	JJ
12327	420	32	nutmeg	nutmeg	NN
12327	420	33	,	,	,
12327	420	34	pepper	pepper	NN
12327	420	35	and	and	CC
12327	420	36	salt	salt	NN
12327	420	37	,	,	,
12327	420	38	fry	fry	VB
12327	420	39	them	-PRON-	PRP
12327	420	40	a	a	DT
12327	420	41	fine	fine	JJ
12327	420	42	brown	brown	NN
12327	420	43	,	,	,
12327	420	44	arrange	arrange	VB
12327	420	45	them	-PRON-	PRP
12327	420	46	in	in	IN
12327	420	47	the	the	DT
12327	420	48	dish	dish	NN
12327	420	49	and	and	CC
12327	420	50	pour	pour	VB
12327	420	51	the	the	DT
12327	420	52	sauce	sauce	NN
12327	420	53	over	over	RP
12327	420	54	.	.	.
12327	421	1	Make	make	VB
12327	421	2	the	the	DT
12327	421	3	sauce	sauce	NN
12327	421	4	in	in	IN
12327	421	5	the	the	DT
12327	421	6	following	following	JJ
12327	421	7	manner	manner	NN
12327	421	8	:	:	:
12327	421	9	slice	slice	VB
12327	421	10	two	two	CD
12327	421	11	fine	fine	JJ
12327	421	12	Spanish	spanish	JJ
12327	421	13	onions	onion	NNS
12327	421	14	,	,	,
12327	421	15	put	put	VB
12327	421	16	them	-PRON-	PRP
12327	421	17	in	in	IN
12327	421	18	a	a	DT
12327	421	19	saucepan	saucepan	NN
12327	421	20	,	,	,
12327	421	21	with	with	IN
12327	421	22	some	some	DT
12327	421	23	chopped	chop	VBN
12327	421	24	truffles	truffle	NNS
12327	421	25	or	or	CC
12327	421	26	mushrooms	mushroom	NNS
12327	421	27	,	,	,
12327	421	28	a	a	DT
12327	421	29	little	little	JJ
12327	421	30	suet	suet	NN
12327	421	31	,	,	,
12327	421	32	cayenne	cayenne	NN
12327	421	33	and	and	CC
12327	421	34	white	white	JJ
12327	421	35	pepper	pepper	NN
12327	421	36	,	,	,
12327	421	37	salt	salt	NN
12327	421	38	,	,	,
12327	421	39	one	one	CD
12327	421	40	or	or	CC
12327	421	41	two	two	CD
12327	421	42	small	small	JJ
12327	421	43	lumps	lump	NNS
12327	421	44	of	of	IN
12327	421	45	white	white	JJ
12327	421	46	sugar	sugar	NN
12327	421	47	,	,	,
12327	421	48	and	and	CC
12327	421	49	let	let	VB
12327	421	50	all	all	DT
12327	421	51	simmer	simmer	VB
12327	421	52	in	in	IN
12327	421	53	some	some	DT
12327	421	54	good	good	JJ
12327	421	55	strong	strong	JJ
12327	421	56	stock	stock	NN
12327	421	57	till	till	IN
12327	421	58	the	the	DT
12327	421	59	gravy	gravy	NN
12327	421	60	has	have	VBZ
12327	421	61	nearly	nearly	RB
12327	421	62	boiled	boil	VBN
12327	421	63	away	away	RB
12327	421	64	,	,	,
12327	421	65	then	then	RB
12327	421	66	stir	stir	VB
12327	421	67	in	in	IN
12327	421	68	a	a	DT
12327	421	69	wine	wine	NN
12327	421	70	glass	glass	NN
12327	421	71	of	of	IN
12327	421	72	Madeira	madeira	NN
12327	421	73	wine	wine	NN
12327	421	74	,	,	,
12327	421	75	and	and	CC
12327	421	76	a	a	DT
12327	421	77	little	little	JJ
12327	421	78	lemon	lemon	NN
12327	421	79	juice	juice	NN
12327	421	80	;	;	:
12327	421	81	it	-PRON-	PRP
12327	421	82	should	should	MD
12327	421	83	then	then	RB
12327	421	84	be	be	VB
12327	421	85	returned	return	VBN
12327	421	86	to	to	IN
12327	421	87	the	the	DT
12327	421	88	saucepan	saucepan	NN
12327	421	89	,	,	,
12327	421	90	to	to	TO
12327	421	91	be	be	VB
12327	421	92	made	make	VBN
12327	421	93	thoroughly	thoroughly	RB
12327	421	94	hot	hot	JJ
12327	421	95	before	before	IN
12327	421	96	serving	serve	VBG
12327	421	97	.	.	.
12327	422	1	*	*	NFP
12327	422	2	*	*	NFP
12327	422	3	*	*	NFP
12327	422	4	*	*	NFP
12327	422	5	*	*	NFP
12327	422	6	CALF	CALF	NNS
12327	422	7	'S	's	POS
12327	422	8	FEET	FEET	NNP
12327	422	9	AU	AU	NNP
12327	422	10	FRITUR	FRITUR	VBN
12327	422	11	.	.	.
12327	423	1	Simmer	simmer	VB
12327	423	2	them	-PRON-	PRP
12327	423	3	for	for	IN
12327	423	4	four	four	CD
12327	423	5	hours	hour	NNS
12327	423	6	in	in	IN
12327	423	7	water	water	NN
12327	423	8	till	till	IN
12327	423	9	the	the	DT
12327	423	10	meat	meat	NN
12327	423	11	can	can	MD
12327	423	12	be	be	VB
12327	423	13	taken	take	VBN
12327	423	14	easily	easily	RB
12327	423	15	from	from	IN
12327	423	16	the	the	DT
12327	423	17	bone	bone	NN
12327	423	18	,	,	,
12327	423	19	then	then	RB
12327	423	20	cut	cut	VB
12327	423	21	them	-PRON-	PRP
12327	423	22	in	in	IN
12327	423	23	handsome	handsome	JJ
12327	423	24	pieces	piece	NNS
12327	423	25	,	,	,
12327	423	26	season	season	NN
12327	423	27	with	with	IN
12327	423	28	pepper	pepper	NN
12327	423	29	and	and	CC
12327	423	30	salt	salt	NN
12327	423	31	,	,	,
12327	423	32	dip	dip	VB
12327	423	33	them	-PRON-	PRP
12327	423	34	in	in	IN
12327	423	35	egg	egg	NN
12327	423	36	,	,	,
12327	423	37	and	and	CC
12327	423	38	sprinkle	sprinkle	VBP
12327	423	39	thickly	thickly	RB
12327	423	40	with	with	IN
12327	423	41	grated	grate	VBN
12327	423	42	bread	bread	NN
12327	423	43	crumbs	crumb	NNS
12327	423	44	,	,	,
12327	423	45	and	and	CC
12327	423	46	fry	fry	NN
12327	423	47	of	of	IN
12327	423	48	a	a	DT
12327	423	49	fine	fine	JJ
12327	423	50	even	even	RB
12327	423	51	brown	brown	JJ
12327	423	52	;	;	:
12327	423	53	they	-PRON-	PRP
12327	423	54	may	may	MD
12327	423	55	be	be	VB
12327	423	56	served	serve	VBN
12327	423	57	dry	dry	JJ
12327	423	58	or	or	CC
12327	423	59	with	with	IN
12327	423	60	any	any	DT
12327	423	61	sauce	sauce	NN
12327	423	62	that	that	WDT
12327	423	63	may	may	MD
12327	423	64	be	be	VB
12327	423	65	approved	approve	VBN
12327	423	66	.	.	.
12327	424	1	The	the	DT
12327	424	2	liquor	liquor	NN
12327	424	3	should	should	MD
12327	424	4	continue	continue	VB
12327	424	5	to	to	TO
12327	424	6	stew	stew	VB
12327	424	7	with	with	IN
12327	424	8	the	the	DT
12327	424	9	bones	bone	NNS
12327	424	10	,	,	,
12327	424	11	and	and	CC
12327	424	12	can	can	MD
12327	424	13	be	be	VB
12327	424	14	used	use	VBN
12327	424	15	for	for	IN
12327	424	16	jelly	jelly	NNP
12327	424	17	.	.	.
12327	425	1	*	*	NFP
12327	425	2	*	*	NFP
12327	425	3	*	*	NFP
12327	425	4	*	*	NFP
12327	425	5	*	*	NFP
12327	425	6	CALF	CALF	NNS
12327	425	7	'S	's	POS
12327	425	8	FEET	foot	NNS
12327	425	9	STEWED	stewed	VBP
12327	425	10	FOR	for	IN
12327	425	11	INVALIDS	INVALIDS	NNP
12327	425	12	.	.	.
12327	426	1	Clean	clean	JJ
12327	426	2	and	and	CC
12327	426	3	soak	soak	VB
12327	426	4	a	a	DT
12327	426	5	fine	fine	JJ
12327	426	6	foot	foot	NN
12327	426	7	,	,	,
12327	426	8	put	put	VBD
12327	426	9	it	-PRON-	PRP
12327	426	10	on	on	RP
12327	426	11	in	in	IN
12327	426	12	very	very	RB
12327	426	13	little	little	JJ
12327	426	14	water	water	NN
12327	426	15	,	,	,
12327	426	16	let	let	VB
12327	426	17	it	-PRON-	PRP
12327	426	18	simmer	simmer	VB
12327	426	19	till	till	IN
12327	426	20	tender	tender	NN
12327	426	21	,	,	,
12327	426	22	then	then	RB
12327	426	23	cut	cut	VB
12327	426	24	it	-PRON-	PRP
12327	426	25	in	in	IN
12327	426	26	pieces	piece	NNS
12327	426	27	,	,	,
12327	426	28	without	without	IN
12327	426	29	removing	remove	VBG
12327	426	30	the	the	DT
12327	426	31	bone	bone	NN
12327	426	32	,	,	,
12327	426	33	and	and	CC
12327	426	34	continue	continue	VB
12327	426	35	stewing	stew	VBG
12327	426	36	for	for	IN
12327	426	37	three	three	CD
12327	426	38	hours	hour	NNS
12327	426	39	,	,	,
12327	426	40	till	till	IN
12327	426	41	they	-PRON-	PRP
12327	426	42	become	become	VBP
12327	426	43	perfectly	perfectly	RB
12327	426	44	soft	soft	JJ
12327	426	45	;	;	:
12327	426	46	if	if	IN
12327	426	47	the	the	DT
12327	426	48	liquor	liquor	NN
12327	426	49	boils	boil	VBZ
12327	426	50	away	away	RB
12327	426	51	,	,	,
12327	426	52	add	add	VB
12327	426	53	a	a	DT
12327	426	54	little	little	RB
12327	426	55	more	more	JJR
12327	426	56	water	water	NN
12327	426	57	,	,	,
12327	426	58	but	but	CC
12327	426	59	there	there	EX
12327	426	60	should	should	MD
12327	426	61	not	not	RB
12327	426	62	be	be	VB
12327	426	63	more	more	JJR
12327	426	64	liquor	liquor	NN
12327	426	65	than	than	IN
12327	426	66	can	can	MD
12327	426	67	be	be	VB
12327	426	68	served	serve	VBN
12327	426	69	in	in	IN
12327	426	70	the	the	DT
12327	426	71	dish	dish	NN
12327	426	72	with	with	IN
12327	426	73	the	the	DT
12327	426	74	foot	foot	NN
12327	426	75	;	;	:
12327	426	76	the	the	DT
12327	426	77	only	only	JJ
12327	426	78	seasoning	seasoning	NN
12327	426	79	requisite	requisite	NN
12327	426	80	is	be	VBZ
12327	426	81	a	a	DT
12327	426	82	little	little	JJ
12327	426	83	salt	salt	NN
12327	426	84	and	and	CC
12327	426	85	white	white	JJ
12327	426	86	pepper	pepper	NN
12327	426	87	,	,	,
12327	426	88	and	and	CC
12327	426	89	a	a	DT
12327	426	90	sprig	sprig	NN
12327	426	91	of	of	IN
12327	426	92	parsley	parsley	NNP
12327	426	93	,	,	,
12327	426	94	or	or	CC
12327	426	95	a	a	DT
12327	426	96	pinch	pinch	NN
12327	426	97	of	of	IN
12327	426	98	saffron	saffron	NN
12327	426	99	to	to	TO
12327	426	100	improve	improve	VB
12327	426	101	the	the	DT
12327	426	102	appearance	appearance	NN
12327	426	103	;	;	:
12327	426	104	a	a	DT
12327	426	105	little	little	JJ
12327	426	106	delicately	delicately	RB
12327	426	107	-	-	HYPH
12327	426	108	made	make	VBN
12327	426	109	thin	thin	JJ
12327	426	110	egg	egg	NN
12327	426	111	sauce	sauce	NN
12327	426	112	,	,	,
12327	426	113	with	with	IN
12327	426	114	a	a	DT
12327	426	115	flavor	flavor	NN
12327	426	116	of	of	IN
12327	426	117	lemon	lemon	NN
12327	426	118	juice	juice	NN
12327	426	119	,	,	,
12327	426	120	may	may	MD
12327	426	121	be	be	VB
12327	426	122	served	serve	VBN
12327	426	123	in	in	IN
12327	426	124	a	a	DT
12327	426	125	sauce	sauce	NN
12327	426	126	-	-	HYPH
12327	426	127	tureen	tureen	NN
12327	426	128	if	if	IN
12327	426	129	approved	approve	VBN
12327	426	130	;	;	:
12327	426	131	sippets	sippet	NNS
12327	426	132	of	of	IN
12327	426	133	toast	toast	NN
12327	426	134	or	or	CC
12327	426	135	well	well	RB
12327	426	136	boiled	boil	VBN
12327	426	137	rice	rice	NN
12327	426	138	to	to	TO
12327	426	139	garnish	garnish	VB
12327	426	140	the	the	DT
12327	426	141	dish	dish	NN
12327	426	142	,	,	,
12327	426	143	may	may	MD
12327	426	144	also	also	RB
12327	426	145	be	be	VB
12327	426	146	added	add	VBN
12327	426	147	,	,	,
12327	426	148	and	and	CC
12327	426	149	will	will	MD
12327	426	150	not	not	RB
12327	426	151	be	be	VB
12327	426	152	an	an	DT
12327	426	153	unacceptable	unacceptable	JJ
12327	426	154	addition	addition	NN
12327	426	155	.	.	.
12327	427	1	*	*	NFP
12327	427	2	*	*	NFP
12327	427	3	*	*	NFP
12327	427	4	*	*	NFP
12327	427	5	*	*	NFP
12327	427	6	TENDONS	tendon	NNS
12327	427	7	OF	of	IN
12327	427	8	VEAL	veal	NN
12327	427	9	.	.	.
12327	428	1	This	this	DT
12327	428	2	is	be	VBZ
12327	428	3	a	a	DT
12327	428	4	very	very	RB
12327	428	5	fine	fine	JJ
12327	428	6	and	and	CC
12327	428	7	nutritious	nutritious	JJ
12327	428	8	dish	dish	NN
12327	428	9	;	;	:
12327	428	10	cut	cut	VBN
12327	428	11	from	from	IN
12327	428	12	the	the	DT
12327	428	13	bones	bone	NNS
12327	428	14	of	of	IN
12327	428	15	a	a	DT
12327	428	16	breast	breast	NN
12327	428	17	of	of	IN
12327	428	18	veal	veal	NN
12327	428	19	the	the	DT
12327	428	20	tendons	tendon	NNS
12327	428	21	which	which	WDT
12327	428	22	are	be	VBP
12327	428	23	round	round	IN
12327	428	24	the	the	DT
12327	428	25	front	front	JJ
12327	428	26	,	,	,
12327	428	27	trim	trim	VB
12327	428	28	and	and	CC
12327	428	29	blanch	blanch	VB
12327	428	30	them	-PRON-	PRP
12327	428	31	,	,	,
12327	428	32	put	put	VBD
12327	428	33	them	-PRON-	PRP
12327	428	34	with	with	IN
12327	428	35	slices	slice	NNS
12327	428	36	of	of	IN
12327	428	37	smoked	smoke	VBN
12327	428	38	beef	beef	NN
12327	428	39	into	into	IN
12327	428	40	a	a	DT
12327	428	41	stewpan	stewpan	NN
12327	428	42	with	with	IN
12327	428	43	some	some	DT
12327	428	44	shavings	shaving	NNS
12327	428	45	of	of	IN
12327	428	46	veal	veal	NN
12327	428	47	,	,	,
12327	428	48	a	a	DT
12327	428	49	few	few	JJ
12327	428	50	herbs	herb	NNS
12327	428	51	,	,	,
12327	428	52	a	a	DT
12327	428	53	little	little	JJ
12327	428	54	sliced	sliced	JJ
12327	428	55	lemon	lemon	NN
12327	428	56	,	,	,
12327	428	57	two	two	CD
12327	428	58	or	or	CC
12327	428	59	three	three	CD
12327	428	60	onions	onion	NNS
12327	428	61	,	,	,
12327	428	62	and	and	CC
12327	428	63	a	a	DT
12327	428	64	little	little	JJ
12327	428	65	broth	broth	NN
12327	428	66	;	;	:
12327	428	67	they	-PRON-	PRP
12327	428	68	must	must	MD
12327	428	69	simmer	simmer	VB
12327	428	70	for	for	IN
12327	428	71	seven	seven	CD
12327	428	72	or	or	CC
12327	428	73	eight	eight	CD
12327	428	74	hours	hour	NNS
12327	428	75	;	;	:
12327	428	76	when	when	WRB
12327	428	77	done	do	VBN
12327	428	78	,	,	,
12327	428	79	thicken	thicken	VB
12327	428	80	the	the	DT
12327	428	81	gravy	gravy	NN
12327	428	82	and	and	CC
12327	428	83	add	add	VB
12327	428	84	white	white	JJ
12327	428	85	wine	wine	NN
12327	428	86	and	and	CC
12327	428	87	mushrooms	mushroom	NNS
12327	428	88	and	and	CC
12327	428	89	egg	egg	NN
12327	428	90	-	-	HYPH
12327	428	91	balls	ball	NNS
12327	428	92	;	;	:
12327	428	93	a	a	DT
12327	428	94	few	few	JJ
12327	428	95	peas	pea	NNS
12327	428	96	with	with	IN
12327	428	97	the	the	DT
12327	428	98	tendons	tendon	NNS
12327	428	99	will	will	MD
12327	428	100	be	be	VB
12327	428	101	found	find	VBN
12327	428	102	excellent	excellent	JJ
12327	428	103	,	,	,
12327	428	104	a	a	DT
12327	428	105	piece	piece	NN
12327	428	106	of	of	IN
12327	428	107	mint	mint	NN
12327	428	108	and	and	CC
12327	428	109	a	a	DT
12327	428	110	little	little	JJ
12327	428	111	white	white	JJ
12327	428	112	sugar	sugar	NN
12327	428	113	will	will	MD
12327	428	114	then	then	RB
12327	428	115	be	be	VB
12327	428	116	requisite	requisite	JJ
12327	428	117	.	.	.
12327	429	1	*	*	NFP
12327	429	2	*	*	NFP
12327	429	3	*	*	NFP
12327	429	4	*	*	NFP
12327	429	5	*	*	NFP
12327	429	6	FRICANDEAU	FRICANDEAU	NNS
12327	429	7	OF	of	IN
12327	429	8	VEAL	VEAL	NNP
12327	429	9	.	.	.
12327	430	1	Take	take	VB
12327	430	2	a	a	DT
12327	430	3	piece	piece	NN
12327	430	4	from	from	IN
12327	430	5	the	the	DT
12327	430	6	shoulder	shoulder	NN
12327	430	7	,	,	,
12327	430	8	about	about	RB
12327	430	9	three	three	CD
12327	430	10	to	to	TO
12327	430	11	four	four	CD
12327	430	12	pounds	pound	NNS
12327	430	13	,	,	,
12327	430	14	trim	trim	VB
12327	430	15	it	-PRON-	PRP
12327	430	16	and	and	CC
12327	430	17	form	form	VB
12327	430	18	it	-PRON-	PRP
12327	430	19	into	into	IN
12327	430	20	a	a	DT
12327	430	21	well	well	RB
12327	430	22	shaped	shape	VBN
12327	430	23	even	even	RB
12327	430	24	piece	piece	NN
12327	430	25	,	,	,
12327	430	26	the	the	DT
12327	430	27	surface	surface	NN
12327	430	28	of	of	IN
12327	430	29	which	which	WDT
12327	430	30	should	should	MD
12327	430	31	be	be	VB
12327	430	32	quite	quite	RB
12327	430	33	smooth	smooth	JJ
12327	430	34	;	;	:
12327	430	35	_	_	NNP
12327	430	36	piqué	piqué	NN
12327	430	37	_	_	NNP
12327	430	38	it	-PRON-	PRP
12327	430	39	thickly	thickly	RB
12327	430	40	,	,	,
12327	430	41	put	put	VBD
12327	430	42	it	-PRON-	PRP
12327	430	43	into	into	IN
12327	430	44	a	a	DT
12327	430	45	stewpan	stewpan	NN
12327	430	46	with	with	IN
12327	430	47	a	a	DT
12327	430	48	couple	couple	NN
12327	430	49	of	of	IN
12327	430	50	onions	onion	NNS
12327	430	51	,	,	,
12327	430	52	a	a	DT
12327	430	53	carrot	carrot	NN
12327	430	54	sliced	slice	VBN
12327	430	55	,	,	,
12327	430	56	sweet	sweet	JJ
12327	430	57	herbs	herb	NNS
12327	430	58	,	,	,
12327	430	59	two	two	CD
12327	430	60	or	or	CC
12327	430	61	three	three	CD
12327	430	62	bay	bay	NN
12327	430	63	leaves	leave	NNS
12327	430	64	,	,	,
12327	430	65	a	a	DT
12327	430	66	large	large	JJ
12327	430	67	piece	piece	NN
12327	430	68	of	of	IN
12327	430	69	_	_	NNP
12327	430	70	chorissa	chorissa	NNP
12327	430	71	_	_	NNP
12327	430	72	or	or	CC
12327	430	73	a	a	DT
12327	430	74	slice	slice	NN
12327	430	75	of	of	IN
12327	430	76	the	the	DT
12327	430	77	root	root	NN
12327	430	78	of	of	IN
12327	430	79	a	a	DT
12327	430	80	tongue	tongue	NN
12327	430	81	smoked	smoke	VBN
12327	430	82	,	,	,
12327	430	83	a	a	DT
12327	430	84	little	little	JJ
12327	430	85	whole	whole	JJ
12327	430	86	pepper	pepper	NN
12327	430	87	and	and	CC
12327	430	88	salt	salt	NN
12327	430	89	;	;	:
12327	430	90	cover	cover	VB
12327	430	91	it	-PRON-	PRP
12327	430	92	with	with	IN
12327	430	93	a	a	DT
12327	430	94	gravy	gravy	NN
12327	430	95	made	make	VBN
12327	430	96	from	from	IN
12327	430	97	the	the	DT
12327	430	98	trimmings	trimming	NNS
12327	430	99	of	of	IN
12327	430	100	the	the	DT
12327	430	101	veal	veal	NN
12327	430	102	,	,	,
12327	430	103	and	and	CC
12327	430	104	stew	stew	NN
12327	430	105	till	till	IN
12327	430	106	extremely	extremely	RB
12327	430	107	tender	tender	JJ
12327	430	108	,	,	,
12327	430	109	which	which	WDT
12327	430	110	can	can	MD
12327	430	111	be	be	VB
12327	430	112	proved	prove	VBN
12327	430	113	by	by	IN
12327	430	114	probing	probe	VBG
12327	430	115	it	-PRON-	PRP
12327	430	116	with	with	IN
12327	430	117	a	a	DT
12327	430	118	fine	fine	JJ
12327	430	119	skewer	skewer	NN
12327	430	120	,	,	,
12327	430	121	then	then	RB
12327	430	122	reduce	reduce	VB
12327	430	123	part	part	NN
12327	430	124	of	of	IN
12327	430	125	the	the	DT
12327	430	126	gravy	gravy	NN
12327	430	127	to	to	IN
12327	430	128	a	a	DT
12327	430	129	glaze	glaze	NN
12327	430	130	,	,	,
12327	430	131	glaze	glaze	VB
12327	430	132	the	the	DT
12327	430	133	meat	meat	NN
12327	430	134	with	with	IN
12327	430	135	it	-PRON-	PRP
12327	430	136	and	and	CC
12327	430	137	serve	serve	VB
12327	430	138	on	on	IN
12327	430	139	a	a	DT
12327	430	140	_	_	NNP
12327	430	141	pureé	pureé	NN
12327	430	142	_	_	NNP
12327	430	143	of	of	IN
12327	430	144	vegetables	vegetable	NNS
12327	430	145	.	.	.
12327	431	1	*	*	NFP
12327	431	2	*	*	NFP
12327	431	3	*	*	NFP
12327	431	4	*	*	NFP
12327	431	5	*	*	NFP
12327	431	6	COLLARED	COLLARED	NNP
12327	431	7	VEAL	VEAL	NNP
12327	431	8	.	.	.
12327	432	1	Remove	remove	VB
12327	432	2	the	the	DT
12327	432	3	bones	bone	NNS
12327	432	4	,	,	,
12327	432	5	gristle	gristle	NNP
12327	432	6	,	,	,
12327	432	7	&	&	CC
12327	432	8	c.	c.	NNP
12327	432	9	,	,	,
12327	432	10	from	from	IN
12327	432	11	a	a	DT
12327	432	12	nice	nice	JJ
12327	432	13	piece	piece	NN
12327	432	14	of	of	IN
12327	432	15	veal	veal	NN
12327	432	16	,	,	,
12327	432	17	the	the	DT
12327	432	18	breast	breast	NN
12327	432	19	is	be	VBZ
12327	432	20	the	the	DT
12327	432	21	best	good	JJS
12327	432	22	part	part	NN
12327	432	23	for	for	IN
12327	432	24	the	the	DT
12327	432	25	purpose	purpose	NN
12327	432	26	;	;	:
12327	432	27	season	season	VB
12327	432	28	the	the	DT
12327	432	29	meat	meat	NN
12327	432	30	well	well	RB
12327	432	31	with	with	IN
12327	432	32	chopped	chopped	JJ
12327	432	33	herbs	herb	NNS
12327	432	34	,	,	,
12327	432	35	mace	mace	NN
12327	432	36	,	,	,
12327	432	37	pepper	pepper	NN
12327	432	38	,	,	,
12327	432	39	and	and	CC
12327	432	40	salt	salt	NN
12327	432	41	,	,	,
12327	432	42	then	then	RB
12327	432	43	lay	lie	VBD
12327	432	44	between	between	IN
12327	432	45	the	the	DT
12327	432	46	veal	veal	NN
12327	432	47	slices	slice	NNS
12327	432	48	of	of	IN
12327	432	49	smoked	smoke	VBN
12327	432	50	tongue	tongue	NN
12327	432	51	variegated	variegate	VBD
12327	432	52	with	with	IN
12327	432	53	beetroot	beetroot	NN
12327	432	54	,	,	,
12327	432	55	chopped	chop	VBD
12327	432	56	parsley	parsley	NN
12327	432	57	,	,	,
12327	432	58	and	and	CC
12327	432	59	hard	hard	JJ
12327	432	60	yolks	yolk	NNS
12327	432	61	of	of	IN
12327	432	62	eggs	egg	NNS
12327	432	63	,	,	,
12327	432	64	roll	roll	VB
12327	432	65	it	-PRON-	PRP
12327	432	66	up	up	RP
12327	432	67	tightly	tightly	RB
12327	432	68	in	in	IN
12327	432	69	a	a	DT
12327	432	70	cloth	cloth	NN
12327	432	71	,	,	,
12327	432	72	simmer	simmer	NN
12327	432	73	for	for	IN
12327	432	74	some	some	DT
12327	432	75	hours	hour	NNS
12327	432	76	till	till	IN
12327	432	77	tender	tender	NN
12327	432	78	;	;	:
12327	432	79	when	when	WRB
12327	432	80	done	do	VBN
12327	432	81	,	,	,
12327	432	82	it	-PRON-	PRP
12327	432	83	should	should	MD
12327	432	84	have	have	VB
12327	432	85	a	a	DT
12327	432	86	weight	weight	NN
12327	432	87	laid	lay	VBN
12327	432	88	on	on	IN
12327	432	89	it	-PRON-	PRP
12327	432	90	to	to	TO
12327	432	91	press	press	VB
12327	432	92	out	out	RP
12327	432	93	the	the	DT
12327	432	94	liquor	liquor	NN
12327	432	95	.	.	.
12327	433	1	*	*	NFP
12327	433	2	*	*	NFP
12327	433	3	*	*	NFP
12327	433	4	*	*	NFP
12327	433	5	*	*	NFP
12327	433	6	CURRIED	curried	NN
12327	433	7	VEAL	VEAL	NNP
12327	433	8	.	.	.
12327	434	1	Cut	cut	VB
12327	434	2	a	a	DT
12327	434	3	breast	breast	NN
12327	434	4	of	of	IN
12327	434	5	veal	veal	NN
12327	434	6	into	into	IN
12327	434	7	pieces	piece	NNS
12327	434	8	,	,	,
12327	434	9	fry	fry	NNP
12327	434	10	lightly	lightly	RB
12327	434	11	with	with	IN
12327	434	12	a	a	DT
12327	434	13	chopped	chop	VBN
12327	434	14	onion	onion	NN
12327	434	15	,	,	,
12327	434	16	then	then	RB
12327	434	17	rub	rub	VB
12327	434	18	the	the	DT
12327	434	19	veal	veal	NN
12327	434	20	over	over	RP
12327	434	21	with	with	IN
12327	434	22	currie	currie	JJ
12327	434	23	powder	powder	NN
12327	434	24	,	,	,
12327	434	25	put	put	VBD
12327	434	26	it	-PRON-	PRP
12327	434	27	into	into	IN
12327	434	28	a	a	DT
12327	434	29	good	good	JJ
12327	434	30	gravy	gravy	NN
12327	434	31	of	of	IN
12327	434	32	veal	veal	NN
12327	434	33	and	and	CC
12327	434	34	beef	beef	NN
12327	434	35	,	,	,
12327	434	36	season	season	NN
12327	434	37	simply	simply	RB
12327	434	38	with	with	IN
12327	434	39	pepper	pepper	NN
12327	434	40	,	,	,
12327	434	41	salt	salt	NN
12327	434	42	,	,	,
12327	434	43	and	and	CC
12327	434	44	lemon	lemon	NN
12327	434	45	juice	juice	NN
12327	434	46	.	.	.
12327	435	1	Fowls	Fowls	NNP
12327	435	2	curried	curry	VBN
12327	435	3	are	be	VBP
12327	435	4	prepared	prepare	VBN
12327	435	5	in	in	IN
12327	435	6	the	the	DT
12327	435	7	same	same	JJ
12327	435	8	way	way	NN
12327	435	9	.	.	.
12327	436	1	*	*	NFP
12327	436	2	*	*	NFP
12327	436	3	*	*	NFP
12327	436	4	*	*	NFP
12327	436	5	*	*	NFP
12327	436	6	CUTLETS	CUTLETS	NNP
12327	436	7	.	.	.
12327	437	1	Cut	cut	VB
12327	437	2	them	-PRON-	PRP
12327	437	3	into	into	IN
12327	437	4	proper	proper	JJ
12327	437	5	shape	shape	NN
12327	437	6	and	and	CC
12327	437	7	beat	beat	VBD
12327	437	8	them	-PRON-	PRP
12327	437	9	with	with	IN
12327	437	10	a	a	DT
12327	437	11	roller	roller	NN
12327	437	12	until	until	IN
12327	437	13	the	the	DT
12327	437	14	fibre	fibre	NN
12327	437	15	of	of	IN
12327	437	16	the	the	DT
12327	437	17	meat	meat	NN
12327	437	18	is	be	VBZ
12327	437	19	entirely	entirely	RB
12327	437	20	broken	break	VBN
12327	437	21	;	;	:
12327	437	22	if	if	IN
12327	437	23	this	this	DT
12327	437	24	is	be	VBZ
12327	437	25	not	not	RB
12327	437	26	done	do	VBN
12327	437	27	,	,	,
12327	437	28	they	-PRON-	PRP
12327	437	29	will	will	MD
12327	437	30	be	be	VB
12327	437	31	hard	hard	JJ
12327	437	32	;	;	:
12327	437	33	they	-PRON-	PRP
12327	437	34	must	must	MD
12327	437	35	then	then	RB
12327	437	36	be	be	VB
12327	437	37	covered	cover	VBN
12327	437	38	with	with	IN
12327	437	39	egg	egg	NN
12327	437	40	and	and	CC
12327	437	41	sprinkled	sprinkle	VBN
12327	437	42	with	with	IN
12327	437	43	flour	flour	NN
12327	437	44	,	,	,
12327	437	45	or	or	CC
12327	437	46	a	a	DT
12327	437	47	preparation	preparation	NN
12327	437	48	for	for	IN
12327	437	49	cutlets	cutlet	NNS
12327	437	50	may	may	MD
12327	437	51	be	be	VB
12327	437	52	spread	spread	VBN
12327	437	53	over	over	IN
12327	437	54	them	-PRON-	PRP
12327	437	55	,	,	,
12327	437	56	and	and	CC
12327	437	57	then	then	RB
12327	437	58	fry	fry	VB
12327	437	59	them	-PRON-	PRP
12327	437	60	of	of	IN
12327	437	61	a	a	DT
12327	437	62	fine	fine	JJ
12327	437	63	brown	brown	NN
12327	437	64	,	,	,
12327	437	65	remove	remove	VB
12327	437	66	the	the	DT
12327	437	67	cutlets	cutlet	NNS
12327	437	68	to	to	IN
12327	437	69	a	a	DT
12327	437	70	hot	hot	JJ
12327	437	71	dish	dish	NN
12327	437	72	,	,	,
12327	437	73	and	and	CC
12327	437	74	add	add	VB
12327	437	75	to	to	IN
12327	437	76	the	the	DT
12327	437	77	fat	fat	NN
12327	437	78	in	in	IN
12327	437	79	which	which	WDT
12327	437	80	the	the	DT
12327	437	81	cutlets	cutlet	NNS
12327	437	82	have	have	VBP
12327	437	83	been	be	VBN
12327	437	84	fried	fry	VBN
12327	437	85	,	,	,
12327	437	86	a	a	DT
12327	437	87	spoonful	spoonful	NN
12327	437	88	of	of	IN
12327	437	89	flour	flour	NN
12327	437	90	,	,	,
12327	437	91	a	a	DT
12327	437	92	small	small	JJ
12327	437	93	cup	cup	NN
12327	437	94	of	of	IN
12327	437	95	gravy	gravy	NN
12327	437	96	,	,	,
12327	437	97	salt	salt	NN
12327	437	98	,	,	,
12327	437	99	pepper	pepper	NN
12327	437	100	,	,	,
12327	437	101	and	and	CC
12327	437	102	a	a	DT
12327	437	103	little	little	JJ
12327	437	104	lemon	lemon	NN
12327	437	105	juice	juice	NN
12327	437	106	or	or	CC
12327	437	107	lemon	lemon	NN
12327	437	108	pickle	pickle	NN
12327	437	109	.	.	.
12327	438	1	*	*	NFP
12327	438	2	*	*	NFP
12327	438	3	*	*	NFP
12327	438	4	*	*	NFP
12327	438	5	*	*	NFP
12327	438	6	CUTLETS	CUTLETS	NNP
12327	438	7	A	a	DT
12327	438	8	LA	LA	NNP
12327	438	9	FRANÇAISE	FRANÇAISE	NNP
12327	438	10	.	.	.
12327	439	1	French	french	JJ
12327	439	2	cooks	cook	NNS
12327	439	3	cut	cut	VBD
12327	439	4	them	-PRON-	PRP
12327	439	5	thinner	thin	JJR
12327	439	6	than	than	IN
12327	439	7	the	the	DT
12327	439	8	English	English	NNP
12327	439	9	,	,	,
12327	439	10	and	and	CC
12327	439	11	trim	trim	VB
12327	439	12	them	-PRON-	PRP
12327	439	13	into	into	IN
12327	439	14	rounds	round	NNS
12327	439	15	of	of	IN
12327	439	16	the	the	DT
12327	439	17	size	size	NN
12327	439	18	of	of	IN
12327	439	19	a	a	DT
12327	439	20	tea	tea	NN
12327	439	21	-	-	HYPH
12327	439	22	cup	cup	NN
12327	439	23	;	;	:
12327	439	24	they	-PRON-	PRP
12327	439	25	must	must	MD
12327	439	26	be	be	VB
12327	439	27	brushed	brush	VBN
12327	439	28	over	over	RP
12327	439	29	with	with	IN
12327	439	30	egg	egg	NN
12327	439	31	,	,	,
12327	439	32	and	and	CC
12327	439	33	sprinkled	sprinkle	VBN
12327	439	34	with	with	IN
12327	439	35	salt	salt	NN
12327	439	36	,	,	,
12327	439	37	white	white	JJ
12327	439	38	pepper	pepper	NN
12327	439	39	,	,	,
12327	439	40	mushroom	mushroom	NN
12327	439	41	powder	powder	NN
12327	439	42	,	,	,
12327	439	43	and	and	CC
12327	439	44	grated	grate	VBD
12327	439	45	lemon	lemon	NN
12327	439	46	peel	peel	NN
12327	439	47	;	;	:
12327	439	48	put	put	VB
12327	439	49	them	-PRON-	PRP
12327	439	50	into	into	IN
12327	439	51	a	a	DT
12327	439	52	_	_	NNP
12327	439	53	sauté	sauté	NN
12327	439	54	_	_	NNP
12327	439	55	pan	pan	NN
12327	439	56	and	and	CC
12327	439	57	fry	fry	NN
12327	439	58	of	of	IN
12327	439	59	a	a	DT
12327	439	60	very	very	RB
12327	439	61	light	light	JJ
12327	439	62	brown	brown	NN
12327	439	63	;	;	:
12327	439	64	pieces	piece	NNS
12327	439	65	of	of	IN
12327	439	66	bread	bread	NN
12327	439	67	,	,	,
12327	439	68	smoked	smoke	VBD
12327	439	69	meat	meat	NN
12327	439	70	or	or	CC
12327	439	71	tongue	tongue	NN
12327	439	72	cut	cut	NN
12327	439	73	of	of	IN
12327	439	74	the	the	DT
12327	439	75	same	same	JJ
12327	439	76	size	size	NN
12327	439	77	as	as	IN
12327	439	78	the	the	DT
12327	439	79	cutlets	cutlet	NNS
12327	439	80	,	,	,
12327	439	81	and	and	CC
12327	439	82	prepared	prepare	VBN
12327	439	83	in	in	IN
12327	439	84	the	the	DT
12327	439	85	same	same	JJ
12327	439	86	manner	manner	NN
12327	439	87	,	,	,
12327	439	88	are	be	VBP
12327	439	89	laid	lay	VBN
12327	439	90	alternately	alternately	RB
12327	439	91	in	in	IN
12327	439	92	the	the	DT
12327	439	93	dish	dish	NN
12327	439	94	with	with	IN
12327	439	95	them	-PRON-	PRP
12327	439	96	;	;	:
12327	439	97	they	-PRON-	PRP
12327	439	98	should	should	MD
12327	439	99	be	be	VB
12327	439	100	served	serve	VBN
12327	439	101	without	without	IN
12327	439	102	sauce	sauce	NN
12327	439	103	and	and	CC
12327	439	104	with	with	IN
12327	439	105	a	a	DT
12327	439	106	_	_	NNP
12327	439	107	purée	purée	NNP
12327	439	108	_	_	NNP
12327	439	109	of	of	IN
12327	439	110	mushrooms	mushroom	NNS
12327	439	111	or	or	CC
12327	439	112	spinach	spinach	NN
12327	439	113	in	in	IN
12327	439	114	the	the	DT
12327	439	115	centre	centre	NN
12327	439	116	of	of	IN
12327	439	117	the	the	DT
12327	439	118	dish	dish	NN
12327	439	119	.	.	.
12327	440	1	*	*	NFP
12327	440	2	*	*	NFP
12327	440	3	*	*	NFP
12327	440	4	*	*	NFP
12327	440	5	*	*	NFP
12327	440	6	CUTLETS	CUTLETS	NNP
12327	440	7	IN	in	IN
12327	440	8	WHITE	WHITE	NNP
12327	440	9	FRICASSEE	FRICASSEE	NNP
12327	440	10	.	.	.
12327	441	1	Cut	cut	VB
12327	441	2	them	-PRON-	PRP
12327	441	3	in	in	IN
12327	441	4	proper	proper	JJ
12327	441	5	shapes	shape	NNS
12327	441	6	,	,	,
12327	441	7	put	put	VBD
12327	441	8	them	-PRON-	PRP
12327	441	9	in	in	IN
12327	441	10	a	a	DT
12327	441	11	veal	veal	NN
12327	441	12	gravy	gravy	NN
12327	441	13	made	make	VBN
12327	441	14	with	with	IN
12327	441	15	the	the	DT
12327	441	16	trimmings	trimming	NNS
12327	441	17	enough	enough	RB
12327	441	18	to	to	TO
12327	441	19	cover	cover	VB
12327	441	20	them	-PRON-	PRP
12327	441	21	;	;	:
12327	441	22	season	season	NN
12327	441	23	delicately	delicately	RB
12327	441	24	,	,	,
12327	441	25	and	and	CC
12327	441	26	let	let	VB
12327	441	27	them	-PRON-	PRP
12327	441	28	simmer	simmer	VB
12327	441	29	till	till	IN
12327	441	30	quite	quite	RB
12327	441	31	tender	tender	NN
12327	441	32	,	,	,
12327	441	33	but	but	CC
12327	441	34	not	not	RB
12327	441	35	long	long	RB
12327	441	36	enough	enough	RB
12327	441	37	to	to	TO
12327	441	38	lose	lose	VB
12327	441	39	their	-PRON-	PRP$
12327	441	40	shape	shape	NN
12327	441	41	;	;	,
12327	441	42	fresh	fresh	JJ
12327	441	43	button	button	NN
12327	441	44	mushrooms	mushroom	NNS
12327	441	45	and	and	CC
12327	441	46	a	a	DT
12327	441	47	piece	piece	NN
12327	441	48	of	of	IN
12327	441	49	lemon	lemon	NN
12327	441	50	peel	peel	NN
12327	441	51	are	be	VBP
12327	441	52	essential	essential	JJ
12327	441	53	to	to	IN
12327	441	54	this	this	DT
12327	441	55	dish	dish	NN
12327	441	56	;	;	:
12327	441	57	when	when	WRB
12327	441	58	the	the	DT
12327	441	59	meat	meat	NN
12327	441	60	is	be	VBZ
12327	441	61	done	do	VBN
12327	441	62	remove	remove	VB
12327	441	63	it	-PRON-	PRP
12327	441	64	,	,	,
12327	441	65	take	take	VB
12327	441	66	all	all	DT
12327	441	67	fat	fat	NN
12327	441	68	from	from	IN
12327	441	69	the	the	DT
12327	441	70	gravy	gravy	NN
12327	441	71	,	,	,
12327	441	72	and	and	CC
12327	441	73	thicken	thicken	VB
12327	441	74	it	-PRON-	PRP
12327	441	75	with	with	IN
12327	441	76	the	the	DT
12327	441	77	yolks	yolk	NNS
12327	441	78	of	of	IN
12327	441	79	two	two	CD
12327	441	80	beaten	beat	VBN
12327	441	81	eggs	egg	NNS
12327	441	82	;	;	,
12327	441	83	small	small	JJ
12327	441	84	balls	ball	NNS
12327	441	85	of	of	IN
12327	441	86	forcemeat	forcemeat	NN
12327	441	87	in	in	IN
12327	441	88	which	which	WDT
12327	441	89	mushrooms	mushroom	NNS
12327	441	90	must	must	MD
12327	441	91	be	be	VB
12327	441	92	minced	mince	VBN
12327	441	93	should	should	MD
12327	441	94	be	be	VB
12327	441	95	poached	poach	VBN
12327	441	96	in	in	IN
12327	441	97	the	the	DT
12327	441	98	gravy	gravy	NN
12327	441	99	when	when	WRB
12327	441	100	about	about	IN
12327	441	101	to	to	TO
12327	441	102	be	be	VB
12327	441	103	served	serve	VBN
12327	441	104	;	;	:
12327	441	105	the	the	DT
12327	441	106	meat	meat	NN
12327	441	107	must	must	MD
12327	441	108	be	be	VB
12327	441	109	returned	return	VBN
12327	441	110	to	to	IN
12327	441	111	the	the	DT
12327	441	112	saucepan	saucepan	NN
12327	441	113	to	to	TO
12327	441	114	be	be	VB
12327	441	115	made	make	VBN
12327	441	116	hot	hot	JJ
12327	441	117	,	,	,
12327	441	118	and	and	CC
12327	441	119	when	when	WRB
12327	441	120	placed	place	VBN
12327	441	121	in	in	IN
12327	441	122	the	the	DT
12327	441	123	dish	dish	NN
12327	441	124	,	,	,
12327	441	125	garnish	garnish	VB
12327	441	126	with	with	IN
12327	441	127	thin	thin	JJ
12327	441	128	slices	slice	NNS
12327	441	129	of	of	IN
12327	441	130	lemon	lemon	NN
12327	441	131	.	.	.
12327	442	1	*	*	NFP
12327	442	2	*	*	NFP
12327	442	3	*	*	NFP
12327	442	4	*	*	NFP
12327	442	5	*	*	NFP
12327	442	6	CUTLETS	CUTLETS	NNP
12327	442	7	IN	in	IN
12327	442	8	BROWN	BROWN	NNP
12327	442	9	FRICASSEE	FRICASSEE	NNP
12327	442	10	.	.	.
12327	443	1	They	-PRON-	PRP
12327	443	2	must	must	MD
12327	443	3	be	be	VB
12327	443	4	trimmed	trim	VBN
12327	443	5	as	as	IN
12327	443	6	above	above	RB
12327	443	7	,	,	,
12327	443	8	fried	fry	VBN
12327	443	9	slightly	slightly	RB
12327	443	10	and	and	CC
12327	443	11	stewed	stew	VBN
12327	443	12	in	in	IN
12327	443	13	beef	beef	NN
12327	443	14	gravy	gravy	NN
12327	443	15	,	,	,
12327	443	16	and	and	CC
12327	443	17	seasoned	season	VBD
12327	443	18	according	accord	VBG
12327	443	19	to	to	IN
12327	443	20	the	the	DT
12327	443	21	directions	direction	NNS
12327	443	22	given	give	VBN
12327	443	23	for	for	IN
12327	443	24	a	a	DT
12327	443	25	brown	brown	JJ
12327	443	26	fricassee	fricassee	NN
12327	443	27	of	of	IN
12327	443	28	veal	veal	NN
12327	443	29	;	;	:
12327	443	30	balls	ball	NNS
12327	443	31	or	or	CC
12327	443	32	fritters	fritter	NNS
12327	443	33	are	be	VBP
12327	443	34	always	always	RB
12327	443	35	an	an	DT
12327	443	36	improvement	improvement	NN
12327	443	37	to	to	IN
12327	443	38	the	the	DT
12327	443	39	appearance	appearance	NN
12327	443	40	of	of	IN
12327	443	41	this	this	DT
12327	443	42	dish	dish	NN
12327	443	43	.	.	.
12327	444	1	*	*	NFP
12327	444	2	*	*	NFP
12327	444	3	*	*	NFP
12327	444	4	*	*	NFP
12327	444	5	*	*	NFP
12327	444	6	BLANQUETTE	blanquette	NN
12327	444	7	OF	of	IN
12327	444	8	VEAL	veal	NN
12327	444	9	.	.	.
12327	445	1	Cut	cut	VB
12327	445	2	into	into	IN
12327	445	3	thin	thin	JJ
12327	445	4	pieces	piece	NNS
12327	445	5	of	of	IN
12327	445	6	the	the	DT
12327	445	7	size	size	NN
12327	445	8	of	of	IN
12327	445	9	shillings	shilling	NNS
12327	445	10	and	and	CC
12327	445	11	half	half	NN
12327	445	12	crowns	crown	NNS
12327	445	13	,	,	,
12327	445	14	cold	cold	JJ
12327	445	15	veal	veal	NN
12327	445	16	or	or	CC
12327	445	17	poultry	poultry	NN
12327	445	18	,	,	,
12327	445	19	lay	lie	VBD
12327	445	20	it	-PRON-	PRP
12327	445	21	in	in	IN
12327	445	22	a	a	DT
12327	445	23	small	small	JJ
12327	445	24	saucepan	saucepan	NN
12327	445	25	with	with	IN
12327	445	26	a	a	DT
12327	445	27	handful	handful	NN
12327	445	28	of	of	IN
12327	445	29	fresh	fresh	JJ
12327	445	30	well	well	NN
12327	445	31	cleaned	clean	VBN
12327	445	32	button	button	NN
12327	445	33	mushrooms	mushroom	NNS
12327	445	34	,	,	,
12327	445	35	pour	pour	VBP
12327	445	36	over	over	IN
12327	445	37	a	a	DT
12327	445	38	little	little	JJ
12327	445	39	veal	veal	NN
12327	445	40	gravy	gravy	NN
12327	445	41	,	,	,
12327	445	42	only	only	RB
12327	445	43	enough	enough	JJ
12327	445	44	to	to	TO
12327	445	45	cover	cover	VB
12327	445	46	them	-PRON-	PRP
12327	445	47	,	,	,
12327	445	48	with	with	IN
12327	445	49	a	a	DT
12327	445	50	piece	piece	NN
12327	445	51	of	of	IN
12327	445	52	clarified	clarified	JJ
12327	445	53	veal	veal	NN
12327	445	54	fat	fat	NN
12327	445	55	about	about	IN
12327	445	56	the	the	DT
12327	445	57	size	size	NN
12327	445	58	of	of	IN
12327	445	59	the	the	DT
12327	445	60	yolk	yolk	NN
12327	445	61	of	of	IN
12327	445	62	a	a	DT
12327	445	63	hard	hard	RB
12327	445	64	boiled	boil	VBN
12327	445	65	egg	egg	NN
12327	445	66	;	;	:
12327	445	67	flavor	flavor	NN
12327	445	68	with	with	IN
12327	445	69	a	a	DT
12327	445	70	piece	piece	NN
12327	445	71	of	of	IN
12327	445	72	lemon	lemon	NN
12327	445	73	peel	peel	NN
12327	445	74	,	,	,
12327	445	75	very	very	RB
12327	445	76	little	little	JJ
12327	445	77	white	white	JJ
12327	445	78	pepper	pepper	NN
12327	445	79	and	and	CC
12327	445	80	salt	salt	NN
12327	445	81	,	,	,
12327	445	82	one	one	CD
12327	445	83	small	small	JJ
12327	445	84	lump	lump	NN
12327	445	85	of	of	IN
12327	445	86	white	white	JJ
12327	445	87	sugar	sugar	NN
12327	445	88	,	,	,
12327	445	89	and	and	CC
12327	445	90	a	a	DT
12327	445	91	little	little	JJ
12327	445	92	nutmeg	nutmeg	NN
12327	445	93	,	,	,
12327	445	94	stew	stew	VB
12327	445	95	all	all	RB
12327	445	96	together	together	RB
12327	445	97	for	for	IN
12327	445	98	fifteen	fifteen	CD
12327	445	99	minutes	minute	NNS
12327	445	100	,	,	,
12327	445	101	then	then	RB
12327	445	102	pour	pour	VB
12327	445	103	over	over	IN
12327	445	104	a	a	DT
12327	445	105	sauce	sauce	NN
12327	445	106	prepared	prepare	VBN
12327	445	107	in	in	IN
12327	445	108	a	a	DT
12327	445	109	separate	separate	JJ
12327	445	110	saucepan	saucepan	NN
12327	445	111	,	,	,
12327	445	112	made	make	VBN
12327	445	113	with	with	IN
12327	445	114	veal	veal	NN
12327	445	115	gravy	gravy	NN
12327	445	116	,	,	,
12327	445	117	a	a	DT
12327	445	118	little	little	JJ
12327	445	119	lemon	lemon	NN
12327	445	120	juice	juice	NN
12327	445	121	,	,	,
12327	445	122	but	but	CC
12327	445	123	not	not	RB
12327	445	124	much	much	JJ
12327	445	125	,	,	,
12327	445	126	and	and	CC
12327	445	127	the	the	DT
12327	445	128	beaten	beat	VBN
12327	445	129	yolks	yolk	NNS
12327	445	130	of	of	IN
12327	445	131	two	two	CD
12327	445	132	eggs	egg	NNS
12327	445	133	,	,	,
12327	445	134	let	let	VB
12327	445	135	it	-PRON-	PRP
12327	445	136	simmer	simmer	VB
12327	445	137	for	for	IN
12327	445	138	an	an	DT
12327	445	139	instant	instant	NN
12327	445	140	and	and	CC
12327	445	141	then	then	RB
12327	445	142	serve	serve	VB
12327	445	143	it	-PRON-	PRP
12327	445	144	up	up	RP
12327	445	145	in	in	IN
12327	445	146	the	the	DT
12327	445	147	centre	centre	NN
12327	445	148	of	of	IN
12327	445	149	a	a	DT
12327	445	150	dish	dish	NN
12327	445	151	prepared	prepare	VBN
12327	445	152	with	with	IN
12327	445	153	a	a	DT
12327	445	154	wall	wall	NN
12327	445	155	of	of	IN
12327	445	156	mashed	mashed	JJ
12327	445	157	potatoes	potato	NNS
12327	445	158	,	,	,
12327	445	159	delicately	delicately	RB
12327	445	160	browned	brown	VBN
12327	445	161	;	;	:
12327	445	162	a	a	DT
12327	445	163	few	few	JJ
12327	445	164	truffles	truffle	NNS
12327	445	165	renders	render	VBZ
12327	445	166	this	this	DT
12327	445	167	dish	dish	VBP
12327	445	168	more	more	RBR
12327	445	169	elegant	elegant	JJ
12327	445	170	.	.	.
12327	446	1	*	*	NFP
12327	446	2	*	*	NFP
12327	446	3	*	*	NFP
12327	446	4	*	*	NFP
12327	446	5	*	*	NFP
12327	446	6	MINCED	minced	NN
12327	446	7	VEAL	veal	NN
12327	446	8	.	.	.
12327	447	1	Cut	cut	NN
12327	447	2	in	in	IN
12327	447	3	small	small	JJ
12327	447	4	square	square	JJ
12327	447	5	pieces	piece	NNS
12327	447	6	about	about	IN
12327	447	7	the	the	DT
12327	447	8	size	size	NN
12327	447	9	of	of	IN
12327	447	10	dice	dice	NN
12327	447	11	,	,	,
12327	447	12	cold	cold	JJ
12327	447	13	dressed	dress	VBN
12327	447	14	veal	veal	NN
12327	447	15	,	,	,
12327	447	16	put	put	VB
12327	447	17	it	-PRON-	PRP
12327	447	18	into	into	IN
12327	447	19	a	a	DT
12327	447	20	saucepan	saucepan	NN
12327	447	21	with	with	IN
12327	447	22	a	a	DT
12327	447	23	little	little	JJ
12327	447	24	water	water	NN
12327	447	25	or	or	CC
12327	447	26	gravy	gravy	NN
12327	447	27	,	,	,
12327	447	28	season	season	NN
12327	447	29	simply	simply	RB
12327	447	30	with	with	IN
12327	447	31	salt	salt	NN
12327	447	32	,	,	,
12327	447	33	pepper	pepper	NN
12327	447	34	,	,	,
12327	447	35	and	and	CC
12327	447	36	grated	grate	VBD
12327	447	37	or	or	CC
12327	447	38	minced	mince	VBN
12327	447	39	lemon	lemon	NN
12327	447	40	peel	peel	NN
12327	447	41	,	,	,
12327	447	42	the	the	DT
12327	447	43	mince	mince	NN
12327	447	44	should	should	MD
12327	447	45	be	be	VB
12327	447	46	garnished	garnish	VBN
12327	447	47	with	with	IN
12327	447	48	sippets	sippet	NNS
12327	447	49	of	of	IN
12327	447	50	toast	toast	NN
12327	447	51	.	.	.
12327	448	1	*	*	NFP
12327	448	2	*	*	NFP
12327	448	3	*	*	NFP
12327	448	4	*	*	NFP
12327	448	5	*	*	NFP
12327	448	6	MIROTON	miroton	NN
12327	448	7	OF	of	IN
12327	448	8	VEAL	VEAL	NNP
12327	448	9	.	.	.
12327	449	1	Mince	mince	NN
12327	449	2	finely	finely	RB
12327	449	3	some	some	DT
12327	449	4	cold	cold	JJ
12327	449	5	veal	veal	NN
12327	449	6	or	or	CC
12327	449	7	poultry	poultry	NN
12327	449	8	,	,	,
12327	449	9	add	add	VB
12327	449	10	a	a	DT
12327	449	11	little	little	JJ
12327	449	12	grated	grate	VBN
12327	449	13	tongue	tongue	NN
12327	449	14	,	,	,
12327	449	15	or	or	CC
12327	449	16	smoked	smoke	VBN
12327	449	17	beef	beef	NN
12327	449	18	,	,	,
12327	449	19	a	a	DT
12327	449	20	few	few	JJ
12327	449	21	crumbs	crumb	NNS
12327	449	22	of	of	IN
12327	449	23	bread	bread	NN
12327	449	24	,	,	,
12327	449	25	sweet	sweet	JJ
12327	449	26	herbs	herb	NNS
12327	449	27	,	,	,
12327	449	28	pepper	pepper	NN
12327	449	29	,	,	,
12327	449	30	salt	salt	NN
12327	449	31	,	,	,
12327	449	32	parsley	parsley	NN
12327	449	33	,	,	,
12327	449	34	and	and	CC
12327	449	35	if	if	IN
12327	449	36	approved	approve	VBN
12327	449	37	,	,	,
12327	449	38	essence	essence	NN
12327	449	39	of	of	IN
12327	449	40	lemon	lemon	NN
12327	449	41	,	,	,
12327	449	42	mix	mix	VB
12327	449	43	all	all	RB
12327	449	44	well	well	RB
12327	449	45	with	with	IN
12327	449	46	two	two	CD
12327	449	47	or	or	CC
12327	449	48	three	three	CD
12327	449	49	eggs	egg	NNS
12327	449	50	,	,	,
12327	449	51	and	and	CC
12327	449	52	a	a	DT
12327	449	53	very	very	RB
12327	449	54	small	small	JJ
12327	449	55	quantity	quantity	NN
12327	449	56	of	of	IN
12327	449	57	good	good	JJ
12327	449	58	gravy	gravy	NN
12327	449	59	;	;	,
12327	449	60	grease	grease	VB
12327	449	61	a	a	DT
12327	449	62	mould	mould	NN
12327	449	63	,	,	,
12327	449	64	put	put	VBN
12327	449	65	in	in	IN
12327	449	66	the	the	DT
12327	449	67	above	above	JJ
12327	449	68	ingredients	ingredient	NNS
12327	449	69	and	and	CC
12327	449	70	bake	bake	VBP
12327	449	71	for	for	IN
12327	449	72	three	three	CD
12327	449	73	-	-	HYPH
12327	449	74	quarters	quarter	NNS
12327	449	75	of	of	IN
12327	449	76	an	an	DT
12327	449	77	hour	hour	NN
12327	449	78	;	;	:
12327	449	79	turn	turn	VB
12327	449	80	out	out	RP
12327	449	81	with	with	IN
12327	449	82	care	care	NN
12327	449	83	,	,	,
12327	449	84	and	and	CC
12327	449	85	serve	serve	VB
12327	449	86	with	with	IN
12327	449	87	mushroom	mushroom	NN
12327	449	88	sauce	sauce	NN
12327	449	89	.	.	.
12327	450	1	*	*	NFP
12327	450	2	*	*	NFP
12327	450	3	*	*	NFP
12327	450	4	*	*	NFP
12327	450	5	*	*	NFP
12327	450	6	FRICONDELLES	fricondelles	UH
12327	450	7	.	.	.
12327	451	1	Prepare	prepare	VB
12327	451	2	cold	cold	JJ
12327	451	3	veal	veal	NN
12327	451	4	or	or	CC
12327	451	5	poultry	poultry	NN
12327	451	6	as	as	IN
12327	451	7	in	in	IN
12327	451	8	the	the	DT
12327	451	9	last	last	JJ
12327	451	10	receipt	receipt	NN
12327	451	11	,	,	,
12327	451	12	add	add	VB
12327	451	13	instead	instead	RB
12327	451	14	of	of	IN
12327	451	15	crumbs	crumb	NNS
12327	451	16	of	of	IN
12327	451	17	bread	bread	NN
12327	451	18	,	,	,
12327	451	19	a	a	DT
12327	451	20	French	french	JJ
12327	451	21	roll	roll	NN
12327	451	22	soaked	soak	VBD
12327	451	23	in	in	IN
12327	451	24	white	white	JJ
12327	451	25	gravy	gravy	NN
12327	451	26	,	,	,
12327	451	27	mix	mix	VB
12327	451	28	with	with	IN
12327	451	29	it	-PRON-	PRP
12327	451	30	the	the	DT
12327	451	31	same	same	JJ
12327	451	32	ingredients	ingredient	NNS
12327	451	33	,	,	,
12327	451	34	and	and	CC
12327	451	35	form	form	VB
12327	451	36	it	-PRON-	PRP
12327	451	37	into	into	IN
12327	451	38	two	two	CD
12327	451	39	shapes	shape	NNS
12327	451	40	to	to	TO
12327	451	41	imitate	imitate	VB
12327	451	42	small	small	JJ
12327	451	43	chickens	chicken	NNS
12327	451	44	or	or	CC
12327	451	45	sweetbreads	sweetbread	NNS
12327	451	46	;	;	:
12327	451	47	sprinkle	sprinkle	VB
12327	451	48	with	with	IN
12327	451	49	crumbs	crumb	NNS
12327	451	50	of	of	IN
12327	451	51	bread	bread	NN
12327	451	52	,	,	,
12327	451	53	and	and	CC
12327	451	54	place	place	NN
12327	451	55	in	in	IN
12327	451	56	a	a	DT
12327	451	57	frying	frying	JJ
12327	451	58	-	-	HYPH
12327	451	59	pan	pan	NN
12327	451	60	as	as	RB
12327	451	61	deep	deep	RB
12327	451	62	as	as	IN
12327	451	63	a	a	DT
12327	451	64	shallow	shallow	JJ
12327	451	65	saucepan	saucepan	NN
12327	451	66	;	;	:
12327	451	67	when	when	WRB
12327	451	68	they	-PRON-	PRP
12327	451	69	have	have	VBP
12327	451	70	fried	fry	VBN
12327	451	71	enough	enough	RB
12327	451	72	to	to	TO
12327	451	73	become	become	VB
12327	451	74	set	set	VBN
12327	451	75	,	,	,
12327	451	76	pour	pour	VBP
12327	451	77	enough	enough	JJ
12327	451	78	weak	weak	JJ
12327	451	79	gravy	gravy	NN
12327	451	80	in	in	IN
12327	451	81	the	the	DT
12327	451	82	pan	pan	NN
12327	451	83	to	to	TO
12327	451	84	cover	cover	VB
12327	451	85	the	the	DT
12327	451	86	fricondelles	fricondelle	NNS
12327	451	87	,	,	,
12327	451	88	and	and	CC
12327	451	89	let	let	VB
12327	451	90	them	-PRON-	PRP
12327	451	91	stew	stew	VB
12327	451	92	in	in	IN
12327	451	93	it	-PRON-	PRP
12327	451	94	gently	gently	RB
12327	451	95	,	,	,
12327	451	96	place	place	VB
12327	451	97	them	-PRON-	PRP
12327	451	98	both	both	DT
12327	451	99	in	in	IN
12327	451	100	the	the	DT
12327	451	101	same	same	JJ
12327	451	102	dish	dish	NN
12327	451	103	,	,	,
12327	451	104	and	and	CC
12327	451	105	pour	pour	VB
12327	451	106	over	over	RP
12327	451	107	any	any	DT
12327	451	108	well	well	RB
12327	451	109	thickened	thicken	VBN
12327	451	110	sauce	sauce	NN
12327	451	111	that	that	WDT
12327	451	112	may	may	MD
12327	451	113	be	be	VB
12327	451	114	selected	select	VBN
12327	451	115	.	.	.
12327	452	1	*	*	NFP
12327	452	2	*	*	NFP
12327	452	3	*	*	NFP
12327	452	4	*	*	NFP
12327	452	5	*	*	NFP
12327	452	6	ANOTHER	another	JJ
12327	452	7	SORT	SORT	NNP
12327	452	8	.	.	.
12327	453	1	Prepare	prepare	VB
12327	453	2	four	four	CD
12327	453	3	small	small	JJ
12327	453	4	pieces	piece	NNS
12327	453	5	of	of	IN
12327	453	6	veal	veal	NN
12327	453	7	to	to	TO
12327	453	8	serve	serve	VB
12327	453	9	in	in	IN
12327	453	10	one	one	CD
12327	453	11	dish	dish	NN
12327	453	12	,	,	,
12327	453	13	according	accord	VBG
12327	453	14	to	to	IN
12327	453	15	the	the	DT
12327	453	16	directions	direction	NNS
12327	453	17	given	give	VBN
12327	453	18	for	for	IN
12327	453	19	fricandeau	fricandeau	NN
12327	453	20	of	of	IN
12327	453	21	veal	veal	NN
12327	453	22	;	;	:
12327	453	23	these	these	DT
12327	453	24	form	form	VBP
12327	453	25	a	a	DT
12327	453	26	very	very	RB
12327	453	27	pretty	pretty	JJ
12327	453	28	_	_	NNP
12327	453	29	entrée	entrée	NNP
12327	453	30	_	_	NNP
12327	453	31	;	;	:
12327	453	32	the	the	DT
12327	453	33	pieces	piece	NNS
12327	453	34	of	of	IN
12327	453	35	veal	veal	NN
12327	453	36	should	should	MD
12327	453	37	be	be	VB
12327	453	38	about	about	IN
12327	453	39	the	the	DT
12327	453	40	size	size	NN
12327	453	41	of	of	IN
12327	453	42	pigeons	pigeon	NNS
12327	453	43	.	.	.
12327	454	1	*	*	NFP
12327	454	2	*	*	NFP
12327	454	3	*	*	NFP
12327	454	4	*	*	NFP
12327	454	5	*	*	NFP
12327	454	6	SMOKED	SMOKED	NNP
12327	454	7	VEAL	VEAL	NNP
12327	454	8	.	.	.
12327	455	1	Take	take	VB
12327	455	2	a	a	DT
12327	455	3	fine	fine	JJ
12327	455	4	fat	fat	JJ
12327	455	5	thick	thick	JJ
12327	455	6	breast	breast	NN
12327	455	7	of	of	IN
12327	455	8	veal	veal	NN
12327	455	9	,	,	,
12327	455	10	bone	bone	NN
12327	455	11	it	-PRON-	PRP
12327	455	12	,	,	,
12327	455	13	lay	lie	VBD
12327	455	14	it	-PRON-	PRP
12327	455	15	in	in	IN
12327	455	16	pickle	pickle	NN
12327	455	17	,	,	,
12327	455	18	according	accord	VBG
12327	455	19	to	to	IN
12327	455	20	the	the	DT
12327	455	21	receipt	receipt	NN
12327	455	22	to	to	TO
12327	455	23	salt	salt	VB
12327	455	24	meat	meat	NN
12327	455	25	,	,	,
12327	455	26	hang	hang	VB
12327	455	27	it	-PRON-	PRP
12327	455	28	for	for	IN
12327	455	29	three	three	CD
12327	455	30	or	or	CC
12327	455	31	four	four	CD
12327	455	32	weeks	week	NNS
12327	455	33	in	in	IN
12327	455	34	wood	wood	NN
12327	455	35	-	-	HYPH
12327	455	36	smoke	smoke	NN
12327	455	37	,	,	,
12327	455	38	and	and	CC
12327	455	39	it	-PRON-	PRP
12327	455	40	will	will	MD
12327	455	41	prove	prove	VB
12327	455	42	a	a	DT
12327	455	43	very	very	RB
12327	455	44	fine	fine	JJ
12327	455	45	savoury	savoury	NN
12327	455	46	relish	relish	NN
12327	455	47	,	,	,
12327	455	48	either	either	CC
12327	455	49	boiled	boil	VBN
12327	455	50	and	and	CC
12327	455	51	eaten	eat	VBN
12327	455	52	cold	cold	JJ
12327	455	53	,	,	,
12327	455	54	or	or	CC
12327	455	55	fried	fry	VBN
12327	455	56	as	as	IN
12327	455	57	required	require	VBN
12327	455	58	.	.	.
12327	456	1	*	*	NFP
12327	456	2	*	*	NFP
12327	456	3	*	*	NFP
12327	456	4	*	*	NFP
12327	456	5	*	*	NFP
12327	456	6	SWEETBREADS	SWEETBREADS	NNP
12327	456	7	ROASTED	ROASTED	NNP
12327	456	8	.	.	.
12327	457	1	First	first	RB
12327	457	2	soak	soak	VB
12327	457	3	them	-PRON-	PRP
12327	457	4	in	in	IN
12327	457	5	warm	warm	JJ
12327	457	6	water	water	NN
12327	457	7	,	,	,
12327	457	8	and	and	CC
12327	457	9	then	then	RB
12327	457	10	blanch	blanch	VB
12327	457	11	them	-PRON-	PRP
12327	457	12	;	;	:
12327	457	13	in	in	IN
12327	457	14	whatever	whatever	WDT
12327	457	15	manner	manner	NN
12327	457	16	they	-PRON-	PRP
12327	457	17	are	be	VBP
12327	457	18	to	to	TO
12327	457	19	be	be	VB
12327	457	20	dressed	dress	VBN
12327	457	21	,	,	,
12327	457	22	this	this	DT
12327	457	23	is	be	VBZ
12327	457	24	essential	essential	JJ
12327	457	25	;	;	:
12327	457	26	they	-PRON-	PRP
12327	457	27	may	may	MD
12327	457	28	be	be	VB
12327	457	29	prepared	prepare	VBN
12327	457	30	in	in	IN
12327	457	31	a	a	DT
12327	457	32	variety	variety	NN
12327	457	33	of	of	IN
12327	457	34	ways	way	NNS
12327	457	35	,	,	,
12327	457	36	the	the	DT
12327	457	37	simplest	simple	JJS
12327	457	38	is	be	VBZ
12327	457	39	to	to	TO
12327	457	40	roast	roast	VB
12327	457	41	them	-PRON-	PRP
12327	457	42	;	;	:
12327	457	43	for	for	IN
12327	457	44	this	this	DT
12327	457	45	they	-PRON-	PRP
12327	457	46	have	have	VBP
12327	457	47	only	only	RB
12327	457	48	to	to	TO
12327	457	49	be	be	VB
12327	457	50	covered	cover	VBN
12327	457	51	with	with	IN
12327	457	52	egg	egg	NN
12327	457	53	and	and	CC
12327	457	54	bread	bread	NN
12327	457	55	crumbs	crumb	NNS
12327	457	56	,	,	,
12327	457	57	seasoned	season	VBN
12327	457	58	with	with	IN
12327	457	59	salt	salt	NN
12327	457	60	and	and	CC
12327	457	61	pepper	pepper	NN
12327	457	62	,	,	,
12327	457	63	and	and	CC
12327	457	64	finished	finish	VBD
12327	457	65	in	in	IN
12327	457	66	a	a	DT
12327	457	67	Dutch	dutch	JJ
12327	457	68	oven	oven	NN
12327	457	69	or	or	CC
12327	457	70	cradle	cradle	NN
12327	457	71	spit	spit	NN
12327	457	72	,	,	,
12327	457	73	frequently	frequently	RB
12327	457	74	basting	baste	VBG
12327	457	75	with	with	IN
12327	457	76	clarified	clarify	VBN
12327	457	77	veal	veal	NN
12327	457	78	suet	suet	NN
12327	457	79	;	;	:
12327	457	80	they	-PRON-	PRP
12327	457	81	may	may	MD
12327	457	82	be	be	VB
12327	457	83	served	serve	VBN
12327	457	84	either	either	CC
12327	457	85	dry	dry	JJ
12327	457	86	with	with	IN
12327	457	87	a	a	DT
12327	457	88	_	_	NNP
12327	457	89	purée	purée	NN
12327	457	90	_	_	NNP
12327	457	91	of	of	IN
12327	457	92	vegetables	vegetable	NNS
12327	457	93	,	,	,
12327	457	94	or	or	CC
12327	457	95	with	with	IN
12327	457	96	a	a	DT
12327	457	97	brown	brown	JJ
12327	457	98	gravy	gravy	NN
12327	457	99	.	.	.
12327	458	1	*	*	NFP
12327	458	2	*	*	NFP
12327	458	3	*	*	NFP
12327	458	4	*	*	NFP
12327	458	5	*	*	NFP
12327	458	6	SWEETBREADS	SWEETBREADS	NNP
12327	458	7	STEWED	STEWED	NNP
12327	458	8	WHITE	WHITE	NNS
12327	458	9	.	.	.
12327	459	1	After	after	IN
12327	459	2	soaking	soak	VBG
12327	459	3	and	and	CC
12327	459	4	blanching	blanching	NN
12327	459	5	,	,	,
12327	459	6	stew	stew	VB
12327	459	7	them	-PRON-	PRP
12327	459	8	in	in	IN
12327	459	9	veal	veal	NN
12327	459	10	gravy	gravy	NN
12327	459	11	,	,	,
12327	459	12	and	and	CC
12327	459	13	season	season	NN
12327	459	14	with	with	IN
12327	459	15	celery	celery	NN
12327	459	16	,	,	,
12327	459	17	pepper	pepper	NN
12327	459	18	,	,	,
12327	459	19	salt	salt	NN
12327	459	20	,	,	,
12327	459	21	nutmeg	nutmeg	NNP
12327	459	22	,	,	,
12327	459	23	a	a	DT
12327	459	24	little	little	JJ
12327	459	25	mace	mace	NN
12327	459	26	,	,	,
12327	459	27	and	and	CC
12327	459	28	a	a	DT
12327	459	29	piece	piece	NN
12327	459	30	of	of	IN
12327	459	31	lemon	lemon	NN
12327	459	32	peel	peel	NN
12327	459	33	,	,	,
12327	459	34	they	-PRON-	PRP
12327	459	35	should	should	MD
12327	459	36	be	be	VB
12327	459	37	served	serve	VBN
12327	459	38	with	with	IN
12327	459	39	a	a	DT
12327	459	40	fine	fine	JJ
12327	459	41	white	white	JJ
12327	459	42	sauce	sauce	NN
12327	459	43	,	,	,
12327	459	44	the	the	DT
12327	459	45	gravy	gravy	NN
12327	459	46	in	in	IN
12327	459	47	which	which	WDT
12327	459	48	they	-PRON-	PRP
12327	459	49	are	be	VBP
12327	459	50	stewed	stew	VBN
12327	459	51	will	will	MD
12327	459	52	form	form	VB
12327	459	53	the	the	DT
12327	459	54	basis	basis	NN
12327	459	55	for	for	IN
12327	459	56	it	-PRON-	PRP
12327	459	57	,	,	,
12327	459	58	with	with	IN
12327	459	59	the	the	DT
12327	459	60	addition	addition	NN
12327	459	61	of	of	IN
12327	459	62	yolks	yolk	NNS
12327	459	63	of	of	IN
12327	459	64	eggs	egg	NNS
12327	459	65	and	and	CC
12327	459	66	mushroom	mushroom	NN
12327	459	67	essence	essence	NN
12327	459	68	;	;	:
12327	459	69	French	french	JJ
12327	459	70	cooks	cook	NNS
12327	459	71	would	would	MD
12327	459	72	adopt	adopt	VB
12327	459	73	the	the	DT
12327	459	74	_	_	NNP
12327	459	75	velouté	velouté	NN
12327	459	76	_	_	NNP
12327	459	77	or	or	CC
12327	459	78	_	_	NNP
12327	459	79	bechamél	bechamél	RB
12327	459	80	_	_	NNP
12327	459	81	sauce	sauce	NN
12327	459	82	;	;	:
12327	459	83	Jerusalem	Jerusalem	NNP
12327	459	84	artichokes	artichoke	VBZ
12327	459	85	cut	cut	VBD
12327	459	86	the	the	DT
12327	459	87	size	size	NN
12327	459	88	of	of	IN
12327	459	89	button	button	NN
12327	459	90	mushrooms	mushroom	NNS
12327	459	91	,	,	,
12327	459	92	are	be	VBP
12327	459	93	a	a	DT
12327	459	94	suitable	suitable	JJ
12327	459	95	accompaniment	accompaniment	NN
12327	459	96	as	as	IN
12327	459	97	a	a	DT
12327	459	98	garnish	garnish	NN
12327	459	99	.	.	.
12327	460	1	*	*	NFP
12327	460	2	*	*	NFP
12327	460	3	*	*	NFP
12327	460	4	*	*	NFP
12327	460	5	*	*	NFP
12327	460	6	SWEETBREADS	SWEETBREADS	NNP
12327	460	7	STEWED	STEWED	NNP
12327	460	8	BROWN	BROWN	NNP
12327	460	9	.	.	.
12327	461	1	After	after	IN
12327	461	2	soaking	soak	VBG
12327	461	3	and	and	CC
12327	461	4	blanching	blanching	NN
12327	461	5	,	,	,
12327	461	6	fry	fry	VB
12327	461	7	them	-PRON-	PRP
12327	461	8	till	till	IN
12327	461	9	brown	brown	NNP
12327	461	10	,	,	,
12327	461	11	then	then	RB
12327	461	12	simmer	simmer	NNP
12327	461	13	gently	gently	RB
12327	461	14	in	in	IN
12327	461	15	beef	beef	NN
12327	461	16	gravy	gravy	NNP
12327	461	17	seasoned	season	VBD
12327	461	18	highly	highly	RB
12327	461	19	with	with	IN
12327	461	20	smoked	smoke	VBN
12327	461	21	meat	meat	NN
12327	461	22	,	,	,
12327	461	23	nutmeg	nutmeg	NNP
12327	461	24	,	,	,
12327	461	25	pepper	pepper	NN
12327	461	26	,	,	,
12327	461	27	salt	salt	NN
12327	461	28	,	,	,
12327	461	29	a	a	DT
12327	461	30	small	small	JJ
12327	461	31	onion	onion	NN
12327	461	32	stuck	stick	VBD
12327	461	33	with	with	IN
12327	461	34	cloves	clove	NNS
12327	461	35	,	,	,
12327	461	36	and	and	CC
12327	461	37	a	a	DT
12327	461	38	very	very	RB
12327	461	39	little	little	JJ
12327	461	40	whole	whole	JJ
12327	461	41	allspice	allspice	NN
12327	461	42	;	;	:
12327	461	43	the	the	DT
12327	461	44	gravy	gravy	NN
12327	461	45	must	must	MD
12327	461	46	be	be	VB
12327	461	47	slightly	slightly	RB
12327	461	48	thickened	thicken	VBN
12327	461	49	,	,	,
12327	461	50	and	and	CC
12327	461	51	morels	morel	NNS
12327	461	52	and	and	CC
12327	461	53	truffles	truffle	NNS
12327	461	54	are	be	VBP
12327	461	55	generally	generally	RB
12327	461	56	added	add	VBN
12327	461	57	;	;	:
12327	461	58	small	small	JJ
12327	461	59	balls	ball	NNS
12327	461	60	of	of	IN
12327	461	61	delicate	delicate	JJ
12327	461	62	forcemeat	forcemeat	NN
12327	461	63	are	be	VBP
12327	461	64	also	also	RB
12327	461	65	an	an	DT
12327	461	66	improvement	improvement	NN
12327	461	67	.	.	.
12327	462	1	The	the	DT
12327	462	2	above	above	JJ
12327	462	3	receipts	receipt	NNS
12327	462	4	are	be	VBP
12327	462	5	adapted	adapt	VBN
12327	462	6	for	for	IN
12327	462	7	sweetbreads	sweetbread	NNS
12327	462	8	fricasseed	fricasseed	VBP
12327	462	9	,	,	,
12327	462	10	except	except	IN
12327	462	11	that	that	IN
12327	462	12	they	-PRON-	PRP
12327	462	13	must	must	MD
12327	462	14	be	be	VB
12327	462	15	cut	cut	VBN
12327	462	16	in	in	IN
12327	462	17	pieces	piece	NNS
12327	462	18	for	for	IN
12327	462	19	fricassees	fricassee	NNS
12327	462	20	,	,	,
12327	462	21	and	and	CC
12327	462	22	pieces	piece	NNS
12327	462	23	of	of	IN
12327	462	24	meat	meat	NN
12327	462	25	or	or	CC
12327	462	26	poultry	poultry	NN
12327	462	27	are	be	VBP
12327	462	28	added	add	VBN
12327	462	29	to	to	IN
12327	462	30	them	-PRON-	PRP
12327	462	31	;	;	:
12327	462	32	sweetbreads	sweetbread	NNS
12327	462	33	when	when	WRB
12327	462	34	dressed	dress	VBN
12327	462	35	whole	whole	JJ
12327	462	36	look	look	VB
12327	462	37	better	well	RBR
12327	462	38	_	_	NNP
12327	462	39	piqués	piqués	NNP
12327	462	40	_	_	NNP
12327	462	41	.	.	.
12327	463	1	*	*	NFP
12327	463	2	*	*	NFP
12327	463	3	*	*	NFP
12327	463	4	*	*	NFP
12327	463	5	*	*	NFP
12327	463	6	A	a	DT
12327	463	7	DELICATE	delicate	NN
12327	463	8	RECEIPT	RECEIPT	NNS
12327	463	9	FOR	for	IN
12327	463	10	ROAST	ROAST	NNP
12327	463	11	MUTTON	MUTTON	NNP
12327	463	12	.	.	.
12327	464	1	Put	put	VB
12327	464	2	the	the	DT
12327	464	3	joint	joint	NN
12327	464	4	in	in	IN
12327	464	5	a	a	DT
12327	464	6	saucepan	saucepan	NN
12327	464	7	,	,	,
12327	464	8	cover	cover	VB
12327	464	9	it	-PRON-	PRP
12327	464	10	with	with	IN
12327	464	11	cold	cold	JJ
12327	464	12	water	water	NN
12327	464	13	,	,	,
12327	464	14	let	let	VB
12327	464	15	it	-PRON-	PRP
12327	464	16	boil	boil	VB
12327	464	17	for	for	IN
12327	464	18	half	half	PDT
12327	464	19	an	an	DT
12327	464	20	hour	hour	NN
12327	464	21	,	,	,
12327	464	22	have	have	VBP
12327	464	23	the	the	DT
12327	464	24	spit	spit	NN
12327	464	25	and	and	CC
12327	464	26	fire	fire	NN
12327	464	27	quite	quite	RB
12327	464	28	ready	ready	JJ
12327	464	29	,	,	,
12327	464	30	and	and	CC
12327	464	31	remove	remove	VB
12327	464	32	the	the	DT
12327	464	33	meat	meat	NN
12327	464	34	from	from	IN
12327	464	35	the	the	DT
12327	464	36	saucepan	saucepan	NN
12327	464	37	,	,	,
12327	464	38	and	and	CC
12327	464	39	place	place	VB
12327	464	40	it	-PRON-	PRP
12327	464	41	immediately	immediately	RB
12327	464	42	down	down	IN
12327	464	43	to	to	TO
12327	464	44	roast	roast	VB
12327	464	45	,	,	,
12327	464	46	baste	baste	IN
12327	464	47	it	-PRON-	PRP
12327	464	48	well	well	RB
12327	464	49	,	,	,
12327	464	50	dredge	dredge	VB
12327	464	51	it	-PRON-	PRP
12327	464	52	repeatedly	repeatedly	RB
12327	464	53	with	with	IN
12327	464	54	flour	flour	NN
12327	464	55	,	,	,
12327	464	56	and	and	CC
12327	464	57	sprinkle	sprinkle	VB
12327	464	58	with	with	IN
12327	464	59	salt	salt	NN
12327	464	60	;	;	:
12327	464	61	this	this	DT
12327	464	62	mode	mode	NN
12327	464	63	of	of	IN
12327	464	64	roasting	roast	VBG
12327	464	65	mutton	mutton	NN
12327	464	66	removes	remove	VBZ
12327	464	67	the	the	DT
12327	464	68	strong	strong	JJ
12327	464	69	flavor	flavor	NN
12327	464	70	that	that	WDT
12327	464	71	is	be	VBZ
12327	464	72	so	so	RB
12327	464	73	disagreeable	disagreeable	JJ
12327	464	74	to	to	IN
12327	464	75	some	some	DT
12327	464	76	tastes	taste	NNS
12327	464	77	.	.	.
12327	465	1	*	*	NFP
12327	465	2	*	*	NFP
12327	465	3	*	*	NFP
12327	465	4	*	*	NFP
12327	465	5	*	*	NFP
12327	465	6	MUTTON	mutton	NN
12327	465	7	STEWED	STEWED	NNS
12327	465	8	WITH	with	IN
12327	465	9	CELERY	CELERY	NNPS
12327	465	10	.	.	.
12327	466	1	Take	take	VB
12327	466	2	the	the	DT
12327	466	3	best	good	JJS
12327	466	4	end	end	NN
12327	466	5	of	of	IN
12327	466	6	a	a	DT
12327	466	7	neck	neck	NN
12327	466	8	of	of	IN
12327	466	9	mutton	mutton	NN
12327	466	10	,	,	,
12327	466	11	or	or	CC
12327	466	12	a	a	DT
12327	466	13	fillet	fillet	NN
12327	466	14	taken	take	VBN
12327	466	15	from	from	IN
12327	466	16	the	the	DT
12327	466	17	leg	leg	NN
12327	466	18	or	or	CC
12327	466	19	shoulder	shoulder	NN
12327	466	20	,	,	,
12327	466	21	place	place	VB
12327	466	22	it	-PRON-	PRP
12327	466	23	in	in	IN
12327	466	24	a	a	DT
12327	466	25	stewpan	stewpan	NN
12327	466	26	with	with	IN
12327	466	27	just	just	RB
12327	466	28	enough	enough	JJ
12327	466	29	water	water	NN
12327	466	30	to	to	TO
12327	466	31	cover	cover	VB
12327	466	32	it	-PRON-	PRP
12327	466	33	,	,	,
12327	466	34	throw	throw	VB
12327	466	35	in	in	RP
12327	466	36	a	a	DT
12327	466	37	carrot	carrot	NN
12327	466	38	and	and	CC
12327	466	39	turnip	turnip	NN
12327	466	40	,	,	,
12327	466	41	and	and	CC
12327	466	42	season	season	NN
12327	466	43	,	,	,
12327	466	44	but	but	CC
12327	466	45	not	not	RB
12327	466	46	too	too	RB
12327	466	47	highly	highly	RB
12327	466	48	;	;	:
12327	466	49	when	when	WRB
12327	466	50	nearly	nearly	RB
12327	466	51	done	do	VBN
12327	466	52	remove	remove	VB
12327	466	53	the	the	DT
12327	466	54	meat	meat	NN
12327	466	55	and	and	CC
12327	466	56	strain	strain	VB
12327	466	57	off	off	RP
12327	466	58	the	the	DT
12327	466	59	gravy	gravy	NN
12327	466	60	,	,	,
12327	466	61	then	then	RB
12327	466	62	return	return	VB
12327	466	63	both	both	DT
12327	466	64	to	to	IN
12327	466	65	the	the	DT
12327	466	66	stewpan	stewpan	NN
12327	466	67	with	with	IN
12327	466	68	forcemeat	forcemeat	NN
12327	466	69	balls	ball	NNS
12327	466	70	and	and	CC
12327	466	71	some	some	DT
12327	466	72	fine	fine	JJ
12327	466	73	celery	celery	NN
12327	466	74	cut	cut	NN
12327	466	75	in	in	IN
12327	466	76	small	small	JJ
12327	466	77	pieces	piece	NNS
12327	466	78	;	;	:
12327	466	79	let	let	VB
12327	466	80	all	all	DT
12327	466	81	stew	stew	VB
12327	466	82	gently	gently	RB
12327	466	83	till	till	IN
12327	466	84	perfectly	perfectly	RB
12327	466	85	done	do	VBN
12327	466	86	,	,	,
12327	466	87	then	then	RB
12327	466	88	stir	stir	VB
12327	466	89	in	in	IN
12327	466	90	the	the	DT
12327	466	91	yolks	yolk	NNS
12327	466	92	of	of	IN
12327	466	93	two	two	CD
12327	466	94	eggs	egg	NNS
12327	466	95	,	,	,
12327	466	96	a	a	DT
12327	466	97	little	little	JJ
12327	466	98	flour	flour	NN
12327	466	99	,	,	,
12327	466	100	and	and	CC
12327	466	101	the	the	DT
12327	466	102	juice	juice	NN
12327	466	103	of	of	IN
12327	466	104	half	half	PDT
12327	466	105	a	a	DT
12327	466	106	lemon	lemon	NN
12327	466	107	,	,	,
12327	466	108	which	which	WDT
12327	466	109	must	must	MD
12327	466	110	be	be	VB
12327	466	111	mixed	mix	VBN
12327	466	112	with	with	IN
12327	466	113	a	a	DT
12327	466	114	little	little	JJ
12327	466	115	of	of	IN
12327	466	116	the	the	DT
12327	466	117	gravy	gravy	NN
12327	466	118	before	before	IN
12327	466	119	pouring	pour	VBG
12327	466	120	in	in	IN
12327	466	121	the	the	DT
12327	466	122	stewpan	stewpan	NN
12327	466	123	,	,	,
12327	466	124	and	and	CC
12327	466	125	care	care	NN
12327	466	126	must	must	MD
12327	466	127	be	be	VB
12327	466	128	taken	take	VBN
12327	466	129	to	to	TO
12327	466	130	prevent	prevent	VB
12327	466	131	curdling	curdling	NN
12327	466	132	.	.	.
12327	467	1	*	*	NFP
12327	467	2	*	*	NFP
12327	467	3	*	*	NFP
12327	467	4	*	*	NFP
12327	467	5	*	*	NFP
12327	467	6	A	a	DT
12327	467	7	SIMPLE	simple	JJ
12327	467	8	WAY	way	NN
12327	467	9	OF	of	IN
12327	467	10	DRESSING	DRESSING	NNP
12327	467	11	MUTTON	MUTTON	NNP
12327	467	12	.	.	.
12327	468	1	Take	take	VB
12327	468	2	the	the	DT
12327	468	3	fillet	fillet	NN
12327	468	4	off	off	IN
12327	468	5	a	a	DT
12327	468	6	small	small	JJ
12327	468	7	leg	leg	NN
12327	468	8	or	or	CC
12327	468	9	shoulder	shoulder	NN
12327	468	10	of	of	IN
12327	468	11	mutton	mutton	NN
12327	468	12	,	,	,
12327	468	13	rub	rub	VB
12327	468	14	it	-PRON-	PRP
12327	468	15	well	well	RB
12327	468	16	over	over	RP
12327	468	17	with	with	IN
12327	468	18	egg	egg	NN
12327	468	19	and	and	CC
12327	468	20	seasoning	seasoning	NN
12327	468	21	,	,	,
12327	468	22	and	and	CC
12327	468	23	partly	partly	RB
12327	468	24	roast	roast	VB
12327	468	25	it	-PRON-	PRP
12327	468	26	,	,	,
12327	468	27	then	then	RB
12327	468	28	place	place	VB
12327	468	29	it	-PRON-	PRP
12327	468	30	in	in	IN
12327	468	31	a	a	DT
12327	468	32	stewpan	stewpan	NN
12327	468	33	with	with	IN
12327	468	34	a	a	DT
12327	468	35	little	little	JJ
12327	468	36	strong	strong	JJ
12327	468	37	gravy	gravy	NN
12327	468	38	,	,	,
12327	468	39	and	and	CC
12327	468	40	stew	stew	NNP
12327	468	41	gently	gently	RB
12327	468	42	till	till	IN
12327	468	43	thoroughly	thoroughly	RB
12327	468	44	done	do	VBN
12327	468	45	;	;	:
12327	468	46	this	this	DT
12327	468	47	dish	dish	NN
12327	468	48	is	be	VBZ
12327	468	49	simple	simple	JJ
12327	468	50	,	,	,
12327	468	51	but	but	CC
12327	468	52	exceedingly	exceedingly	RB
12327	468	53	nice	nice	JJ
12327	468	54	;	;	:
12327	468	55	a	a	DT
12327	468	56	few	few	JJ
12327	468	57	balls	ball	NNS
12327	468	58	or	or	CC
12327	468	59	fritters	fritter	NNS
12327	468	60	to	to	TO
12327	468	61	garnish	garnish	VB
12327	468	62	will	will	MD
12327	468	63	improve	improve	VB
12327	468	64	it	-PRON-	PRP
12327	468	65	.	.	.
12327	469	1	*	*	NFP
12327	469	2	*	*	NFP
12327	469	3	*	*	NFP
12327	469	4	*	*	NFP
12327	469	5	*	*	NFP
12327	469	6	MAINTENON	MAINTENON	NNP
12327	469	7	CUTLETS	CUTLETS	NNP
12327	469	8	.	.	.
12327	470	1	This	this	DT
12327	470	2	is	be	VBZ
12327	470	3	merely	merely	RB
12327	470	4	broiling	broil	VBG
12327	470	5	or	or	CC
12327	470	6	frying	fry	VBG
12327	470	7	cutlets	cutlet	NNS
12327	470	8	in	in	IN
12327	470	9	a	a	DT
12327	470	10	greased	greased	JJ
12327	470	11	paper	paper	NN
12327	470	12	,	,	,
12327	470	13	after	after	IN
12327	470	14	having	have	VBG
12327	470	15	spread	spread	VBN
12327	470	16	on	on	IN
12327	470	17	them	-PRON-	PRP
12327	470	18	a	a	DT
12327	470	19	seasoning	seasoning	NN
12327	470	20	prepared	prepare	VBN
12327	470	21	as	as	IN
12327	470	22	follows	follow	VBZ
12327	470	23	:	:	:
12327	470	24	make	make	VB
12327	470	25	a	a	DT
12327	470	26	paste	paste	NN
12327	470	27	of	of	IN
12327	470	28	bread	bread	NN
12327	470	29	crumbs	crumb	NNS
12327	470	30	,	,	,
12327	470	31	chopped	chop	VBD
12327	470	32	parsley	parsley	NN
12327	470	33	,	,	,
12327	470	34	nutmeg	nutmeg	NNP
12327	470	35	,	,	,
12327	470	36	pepper	pepper	NN
12327	470	37	,	,	,
12327	470	38	salt	salt	NN
12327	470	39	,	,	,
12327	470	40	grated	grate	VBD
12327	470	41	lemon	lemon	NN
12327	470	42	peel	peel	NN
12327	470	43	,	,	,
12327	470	44	and	and	CC
12327	470	45	thyme	thyme	NNS
12327	470	46	,	,	,
12327	470	47	with	with	IN
12327	470	48	a	a	DT
12327	470	49	couple	couple	NN
12327	470	50	of	of	IN
12327	470	51	beaten	beat	VBN
12327	470	52	eggs	egg	NNS
12327	470	53	;	;	:
12327	470	54	a	a	DT
12327	470	55	piquante	piquante	NN
12327	470	56	sauce	sauce	NN
12327	470	57	should	should	MD
12327	470	58	be	be	VB
12327	470	59	served	serve	VBN
12327	470	60	in	in	IN
12327	470	61	a	a	DT
12327	470	62	tureen	tureen	NN
12327	470	63	.	.	.
12327	471	1	*	*	NFP
12327	471	2	*	*	NFP
12327	471	3	*	*	NFP
12327	471	4	*	*	NFP
12327	471	5	*	*	NFP
12327	471	6	A	a	DT
12327	471	7	HARRICOT	HARRICOT	NNP
12327	471	8	.	.	.
12327	472	1	Cut	cut	VB
12327	472	2	off	off	RP
12327	472	3	the	the	DT
12327	472	4	best	good	JJS
12327	472	5	end	end	NN
12327	472	6	of	of	IN
12327	472	7	a	a	DT
12327	472	8	neck	neck	NN
12327	472	9	of	of	IN
12327	472	10	mutton	mutton	NN
12327	472	11	into	into	IN
12327	472	12	chops	chop	NNS
12327	472	13	,	,	,
12327	472	14	flour	flour	NN
12327	472	15	and	and	CC
12327	472	16	partly	partly	RB
12327	472	17	fry	fry	VB
12327	472	18	them	-PRON-	PRP
12327	472	19	,	,	,
12327	472	20	then	then	RB
12327	472	21	lay	lay	VB
12327	472	22	them	-PRON-	PRP
12327	472	23	in	in	IN
12327	472	24	a	a	DT
12327	472	25	stewpan	stewpan	NN
12327	472	26	with	with	IN
12327	472	27	carrots	carrot	NNS
12327	472	28	,	,	,
12327	472	29	sliced	sliced	JJ
12327	472	30	turnips	turnip	NNS
12327	472	31	cut	cut	VBN
12327	472	32	in	in	IN
12327	472	33	small	small	JJ
12327	472	34	round	round	JJ
12327	472	35	balls	ball	NNS
12327	472	36	,	,	,
12327	472	37	some	some	DT
12327	472	38	button	button	NN
12327	472	39	onions	onion	NNS
12327	472	40	,	,	,
12327	472	41	and	and	CC
12327	472	42	cover	cover	VB
12327	472	43	with	with	IN
12327	472	44	water	water	NN
12327	472	45	;	;	:
12327	472	46	skim	skim	NNP
12327	472	47	frequently	frequently	RB
12327	472	48	,	,	,
12327	472	49	season	season	NN
12327	472	50	with	with	IN
12327	472	51	pepper	pepper	NN
12327	472	52	and	and	CC
12327	472	53	salt	salt	NN
12327	472	54	to	to	IN
12327	472	55	taste	taste	NN
12327	472	56	,	,	,
12327	472	57	color	color	VB
12327	472	58	the	the	DT
12327	472	59	gravy	gravy	NN
12327	472	60	with	with	IN
12327	472	61	a	a	DT
12327	472	62	little	little	JJ
12327	472	63	browning	browning	NN
12327	472	64	and	and	CC
12327	472	65	a	a	DT
12327	472	66	spoonful	spoonful	JJ
12327	472	67	of	of	IN
12327	472	68	mushroom	mushroom	NN
12327	472	69	powder	powder	NN
12327	472	70	.	.	.
12327	473	1	*	*	NFP
12327	473	2	*	*	NFP
12327	473	3	*	*	NFP
12327	473	4	*	*	NFP
12327	473	5	*	*	NFP
12327	473	6	IRISH	IRISH	NNP
12327	473	7	STEW	STEW	NNS
12327	473	8	.	.	.
12327	474	1	Is	be	VBZ
12327	474	2	the	the	DT
12327	474	3	same	same	JJ
12327	474	4	as	as	IN
12327	474	5	above	above	RB
12327	474	6	,	,	,
12327	474	7	excepting	except	VBG
12327	474	8	that	that	IN
12327	474	9	the	the	DT
12327	474	10	meat	meat	NN
12327	474	11	is	be	VBZ
12327	474	12	not	not	RB
12327	474	13	previously	previously	RB
12327	474	14	fried	fry	VBN
12327	474	15	,	,	,
12327	474	16	and	and	CC
12327	474	17	that	that	IN
12327	474	18	potatoes	potato	NNS
12327	474	19	are	be	VBP
12327	474	20	used	use	VBN
12327	474	21	instead	instead	RB
12327	474	22	of	of	IN
12327	474	23	turnips	turnip	NNS
12327	474	24	and	and	CC
12327	474	25	carrots	carrot	NNS
12327	474	26	.	.	.
12327	475	1	*	*	NFP
12327	475	2	*	*	NFP
12327	475	3	*	*	NFP
12327	475	4	*	*	NFP
12327	475	5	*	*	NFP
12327	475	6	MUTTON	MUTTON	NNP
12327	475	7	A	A	NNP
12327	475	8	L'HISPANIOLA	l'hispaniola	NN
12327	475	9	.	.	.
12327	476	1	Take	take	VB
12327	476	2	a	a	DT
12327	476	3	small	small	JJ
12327	476	4	piece	piece	NN
12327	476	5	of	of	IN
12327	476	6	mutton	mutton	NN
12327	476	7	,	,	,
12327	476	8	either	either	CC
12327	476	9	part	part	NN
12327	476	10	of	of	IN
12327	476	11	a	a	DT
12327	476	12	shoulder	shoulder	NN
12327	476	13	or	or	CC
12327	476	14	a	a	DT
12327	476	15	fillet	fillet	NN
12327	476	16	of	of	IN
12327	476	17	the	the	DT
12327	476	18	leg	leg	NN
12327	476	19	,	,	,
12327	476	20	partly	partly	RB
12327	476	21	roast	roast	VBP
12327	476	22	it	-PRON-	PRP
12327	476	23	,	,	,
12327	476	24	then	then	RB
12327	476	25	put	put	VB
12327	476	26	it	-PRON-	PRP
12327	476	27	in	in	IN
12327	476	28	a	a	DT
12327	476	29	stewpan	stewpan	NN
12327	476	30	with	with	IN
12327	476	31	beef	beef	NN
12327	476	32	gravy	gravy	NN
12327	476	33	enough	enough	RB
12327	476	34	to	to	TO
12327	476	35	cover	cover	VB
12327	476	36	it	-PRON-	PRP
12327	476	37	,	,	,
12327	476	38	previously	previously	RB
12327	476	39	seasoned	season	VBN
12327	476	40	with	with	IN
12327	476	41	herbs	herb	NNS
12327	476	42	,	,	,
12327	476	43	a	a	DT
12327	476	44	carrot	carrot	NNP
12327	476	45	and	and	CC
12327	476	46	turnip	turnip	NN
12327	476	47	;	;	:
12327	476	48	cut	cut	VBN
12327	476	49	in	in	IN
12327	476	50	quarters	quarter	NNS
12327	476	51	three	three	CD
12327	476	52	large	large	JJ
12327	476	53	Spanish	spanish	JJ
12327	476	54	onions	onion	NNS
12327	476	55	,	,	,
12327	476	56	and	and	CC
12327	476	57	place	place	NN
12327	476	58	in	in	IN
12327	476	59	the	the	DT
12327	476	60	stewpan	stewpan	NN
12327	476	61	round	round	IN
12327	476	62	the	the	DT
12327	476	63	meat	meat	NN
12327	476	64	;	;	:
12327	476	65	a	a	DT
12327	476	66	stuffing	stuffing	NN
12327	476	67	will	will	MD
12327	476	68	improve	improve	VB
12327	476	69	it	-PRON-	PRP
12327	476	70	,	,	,
12327	476	71	and	and	CC
12327	476	72	care	care	NN
12327	476	73	must	must	MD
12327	476	74	be	be	VB
12327	476	75	taken	take	VBN
12327	476	76	to	to	TO
12327	476	77	free	free	VB
12327	476	78	the	the	DT
12327	476	79	gravy	gravy	NN
12327	476	80	from	from	IN
12327	476	81	every	every	DT
12327	476	82	particle	particle	NN
12327	476	83	of	of	IN
12327	476	84	fat	fat	NN
12327	476	85	.	.	.
12327	477	1	*	*	NFP
12327	477	2	*	*	NFP
12327	477	3	*	*	NFP
12327	477	4	*	*	NFP
12327	477	5	*	*	NFP
12327	477	6	MUTTON	MUTTON	NNP
12327	477	7	COLLOPS	collop	NNS
12327	477	8	.	.	.
12327	478	1	Take	take	VB
12327	478	2	from	from	IN
12327	478	3	a	a	DT
12327	478	4	fine	fine	JJ
12327	478	5	knuckle	knuckle	NN
12327	478	6	a	a	DT
12327	478	7	couple	couple	NN
12327	478	8	of	of	IN
12327	478	9	slices	slice	NNS
12327	478	10	,	,	,
12327	478	11	cut	cut	VB
12327	478	12	and	and	CC
12327	478	13	trim	trim	VB
12327	478	14	them	-PRON-	PRP
12327	478	15	in	in	IN
12327	478	16	collops	collop	NNS
12327	478	17	the	the	DT
12327	478	18	size	size	NN
12327	478	19	of	of	IN
12327	478	20	a	a	DT
12327	478	21	tea	tea	NN
12327	478	22	cup	cup	NN
12327	478	23	,	,	,
12327	478	24	flatten	flatten	VBP
12327	478	25	them	-PRON-	PRP
12327	478	26	and	and	CC
12327	478	27	spread	spread	VBD
12327	478	28	over	over	IN
12327	478	29	each	each	DT
12327	478	30	side	side	NN
12327	478	31	a	a	DT
12327	478	32	forcemeat	forcemeat	NN
12327	478	33	for	for	IN
12327	478	34	cutlets	cutlet	NNS
12327	478	35	,	,	,
12327	478	36	and	and	CC
12327	478	37	fry	fry	VB
12327	478	38	them	-PRON-	PRP
12327	478	39	;	;	:
12327	478	40	potatoe	potatoe	NN
12327	478	41	or	or	CC
12327	478	42	Jerusalem	Jerusalem	NNP
12327	478	43	artichokes	artichoke	VBZ
12327	478	44	cut	cut	VBN
12327	478	45	in	in	IN
12327	478	46	slices	slice	NNS
12327	478	47	of	of	IN
12327	478	48	the	the	DT
12327	478	49	same	same	JJ
12327	478	50	size	size	NN
12327	478	51	and	and	CC
12327	478	52	thickness	thickness	NN
12327	478	53	,	,	,
12327	478	54	or	or	CC
12327	478	55	pieces	piece	NNS
12327	478	56	of	of	IN
12327	478	57	bread	bread	NN
12327	478	58	cut	cut	VBN
12327	478	59	with	with	IN
12327	478	60	a	a	DT
12327	478	61	fluted	fluted	JJ
12327	478	62	cutter	cutter	NN
12327	478	63	,	,	,
12327	478	64	prepared	prepare	VBD
12327	478	65	as	as	IN
12327	478	66	the	the	DT
12327	478	67	collops	collop	NNS
12327	478	68	and	and	CC
12327	478	69	fried	fried	NNP
12327	478	70	,	,	,
12327	478	71	must	must	MD
12327	478	72	be	be	VB
12327	478	73	placed	place	VBN
12327	478	74	alternately	alternately	RB
12327	478	75	in	in	IN
12327	478	76	the	the	DT
12327	478	77	dish	dish	NN
12327	478	78	with	with	IN
12327	478	79	them	-PRON-	PRP
12327	478	80	;	;	:
12327	478	81	they	-PRON-	PRP
12327	478	82	may	may	MD
12327	478	83	be	be	VB
12327	478	84	served	serve	VBN
12327	478	85	with	with	IN
12327	478	86	a	a	DT
12327	478	87	pure	pure	JJ
12327	478	88	simple	simple	JJ
12327	478	89	gravy	gravy	NN
12327	478	90	,	,	,
12327	478	91	or	or	CC
12327	478	92	very	very	RB
12327	478	93	hot	hot	JJ
12327	478	94	and	and	CC
12327	478	95	dry	dry	JJ
12327	478	96	on	on	IN
12327	478	97	a	a	DT
12327	478	98	napkin	napkin	NN
12327	478	99	,	,	,
12327	478	100	garnished	garnish	VBN
12327	478	101	with	with	IN
12327	478	102	fried	fry	VBN
12327	478	103	parsley	parsley	NN
12327	478	104	and	and	CC
12327	478	105	slices	slice	NNS
12327	478	106	of	of	IN
12327	478	107	lemon	lemon	NN
12327	478	108	.	.	.
12327	479	1	The	the	DT
12327	479	2	knuckle	knuckle	NN
12327	479	3	may	may	MD
12327	479	4	be	be	VB
12327	479	5	used	use	VBN
12327	479	6	in	in	IN
12327	479	7	the	the	DT
12327	479	8	following	following	JJ
12327	479	9	manner	manner	NN
12327	479	10	:	:	:
12327	479	11	put	put	VB
12327	479	12	it	-PRON-	PRP
12327	479	13	on	on	RP
12327	479	14	with	with	IN
12327	479	15	sufficient	sufficient	JJ
12327	479	16	water	water	NN
12327	479	17	to	to	TO
12327	479	18	cover	cover	VB
12327	479	19	it	-PRON-	PRP
12327	479	20	,	,	,
12327	479	21	season	season	VB
12327	479	22	it	-PRON-	PRP
12327	479	23	and	and	CC
12327	479	24	simmer	simmer	NN
12327	479	25	till	till	IN
12327	479	26	thoroughly	thoroughly	RB
12327	479	27	done	do	VBN
12327	479	28	,	,	,
12327	479	29	thicken	thicken	VB
12327	479	30	the	the	DT
12327	479	31	gravy	gravy	NN
12327	479	32	with	with	IN
12327	479	33	prepared	prepared	JJ
12327	479	34	barley	barley	NN
12327	479	35	,	,	,
12327	479	36	and	and	CC
12327	479	37	flavor	flavor	VB
12327	479	38	it	-PRON-	PRP
12327	479	39	with	with	IN
12327	479	40	lemon	lemon	NN
12327	479	41	pickle	pickle	NN
12327	479	42	,	,	,
12327	479	43	or	or	CC
12327	479	44	capers	caper	NNS
12327	479	45	;	;	:
12327	479	46	it	-PRON-	PRP
12327	479	47	should	should	MD
12327	479	48	be	be	VB
12327	479	49	slightly	slightly	RB
12327	479	50	colored	color	VBN
12327	479	51	with	with	IN
12327	479	52	saffron	saffron	NN
12327	479	53	,	,	,
12327	479	54	and	and	CC
12327	479	55	celery	celery	NN
12327	479	56	sauce	sauce	NN
12327	479	57	may	may	MD
12327	479	58	be	be	VB
12327	479	59	served	serve	VBN
12327	479	60	as	as	IN
12327	479	61	an	an	DT
12327	479	62	accompaniment	accompaniment	NN
12327	479	63	,	,	,
12327	479	64	or	or	CC
12327	479	65	the	the	DT
12327	479	66	mutton	mutton	NN
12327	479	67	may	may	MD
12327	479	68	be	be	VB
12327	479	69	served	serve	VBN
12327	479	70	on	on	IN
12327	479	71	a	a	DT
12327	479	72	fine	fine	JJ
12327	479	73	_	_	NNP
12327	479	74	purée	purée	NNP
12327	479	75	_	_	NNP
12327	479	76	of	of	IN
12327	479	77	turnips	turnip	NNS
12327	479	78	.	.	.
12327	480	1	*	*	NFP
12327	480	2	*	*	NFP
12327	480	3	*	*	NFP
12327	480	4	*	*	NFP
12327	480	5	*	*	NFP
12327	480	6	MUTTON	MUTTON	NNP
12327	480	7	CUTLETS	CUTLETS	NNP
12327	480	8	.	.	.
12327	481	1	Have	have	VB
12327	481	2	a	a	DT
12327	481	3	neck	neck	NN
12327	481	4	of	of	IN
12327	481	5	mutton	mutton	NN
12327	481	6	,	,	,
12327	481	7	cut	cut	VBD
12327	481	8	the	the	DT
12327	481	9	bones	bone	NNS
12327	481	10	short	short	JJ
12327	481	11	,	,	,
12327	481	12	and	and	CC
12327	481	13	remove	remove	VB
12327	481	14	the	the	DT
12327	481	15	chine	chine	NN
12327	481	16	bone	bone	NN
12327	481	17	completely	completely	RB
12327	481	18	;	;	,
12327	481	19	cut	cut	VB
12327	481	20	chops	chop	NNS
12327	481	21	off	off	RP
12327	481	22	so	so	RB
12327	481	23	thin	thin	RB
12327	481	24	that	that	IN
12327	481	25	every	every	DT
12327	481	26	other	other	JJ
12327	481	27	one	one	PRP
12327	481	28	shall	shall	MD
12327	481	29	be	be	VB
12327	481	30	without	without	IN
12327	481	31	bone	bone	NN
12327	481	32	,	,	,
12327	481	33	trim	trim	VB
12327	481	34	them	-PRON-	PRP
12327	481	35	carefully	carefully	RB
12327	481	36	,	,	,
12327	481	37	that	that	IN
12327	481	38	all	all	PDT
12327	481	39	the	the	DT
12327	481	40	chops	chop	NNS
12327	481	41	shall	shall	MD
12327	481	42	bear	bear	VB
12327	481	43	the	the	DT
12327	481	44	same	same	JJ
12327	481	45	appearance	appearance	NN
12327	481	46	,	,	,
12327	481	47	then	then	RB
12327	481	48	flatten	flatten	VB
12327	481	49	them	-PRON-	PRP
12327	481	50	well	well	RB
12327	481	51	;	;	:
12327	481	52	cover	cover	VB
12327	481	53	them	-PRON-	PRP
12327	481	54	with	with	IN
12327	481	55	a	a	DT
12327	481	56	cutlet	cutlet	NN
12327	481	57	preparation	preparation	NN
12327	481	58	,	,	,
12327	481	59	and	and	CC
12327	481	60	fry	fry	NN
12327	481	61	of	of	IN
12327	481	62	a	a	DT
12327	481	63	delicate	delicate	JJ
12327	481	64	brown	brown	NN
12327	481	65	;	;	:
12327	481	66	a	a	DT
12327	481	67	fine	fine	JJ
12327	481	68	_	_	NNP
12327	481	69	purée	purée	NNP
12327	481	70	_	_	NNP
12327	481	71	of	of	IN
12327	481	72	any	any	DT
12327	481	73	vegetable	vegetable	NN
12327	481	74	that	that	WDT
12327	481	75	may	may	MD
12327	481	76	be	be	VB
12327	481	77	approved	approve	VBN
12327	481	78	,	,	,
12327	481	79	or	or	CC
12327	481	80	any	any	DT
12327	481	81	sauce	sauce	NN
12327	481	82	that	that	WDT
12327	481	83	may	may	MD
12327	481	84	be	be	VB
12327	481	85	selected	select	VBN
12327	481	86	,	,	,
12327	481	87	should	should	MD
12327	481	88	be	be	VB
12327	481	89	served	serve	VBN
12327	481	90	with	with	IN
12327	481	91	them	-PRON-	PRP
12327	481	92	;	;	:
12327	481	93	they	-PRON-	PRP
12327	481	94	may	may	MD
12327	481	95	be	be	VB
12327	481	96	arranged	arrange	VBN
12327	481	97	in	in	IN
12327	481	98	various	various	JJ
12327	481	99	ways	way	NNS
12327	481	100	in	in	IN
12327	481	101	the	the	DT
12327	481	102	dish	dish	NN
12327	481	103	,	,	,
12327	481	104	either	either	CC
12327	481	105	round	round	IN
12327	481	106	the	the	DT
12327	481	107	dish	dish	NN
12327	481	108	or	or	CC
12327	481	109	in	in	IN
12327	481	110	a	a	DT
12327	481	111	circle	circle	NN
12327	481	112	in	in	IN
12327	481	113	the	the	DT
12327	481	114	centre	centre	NN
12327	481	115	,	,	,
12327	481	116	so	so	IN
12327	481	117	that	that	IN
12327	481	118	the	the	DT
12327	481	119	small	small	JJ
12327	481	120	part	part	NN
12327	481	121	of	of	IN
12327	481	122	the	the	DT
12327	481	123	cutlets	cutlet	NNS
12327	481	124	shall	shall	MD
12327	481	125	almost	almost	RB
12327	481	126	meet	meet	VB
12327	481	127	;	;	:
12327	481	128	if	if	IN
12327	481	129	the	the	DT
12327	481	130	latter	latter	JJ
12327	481	131	,	,	,
12327	481	132	the	the	DT
12327	481	133	_	_	NNP
12327	481	134	purée	purée	NNP
12327	481	135	_	_	NNP
12327	481	136	should	should	MD
12327	481	137	garnish	garnish	VB
12327	481	138	round	round	IN
12327	481	139	them	-PRON-	PRP
12327	481	140	instead	instead	RB
12327	481	141	of	of	IN
12327	481	142	being	be	VBG
12327	481	143	in	in	IN
12327	481	144	the	the	DT
12327	481	145	centre	centre	NN
12327	481	146	of	of	IN
12327	481	147	the	the	DT
12327	481	148	dish	dish	NN
12327	481	149	.	.	.
12327	482	1	*	*	NFP
12327	482	2	*	*	NFP
12327	482	3	*	*	NFP
12327	482	4	*	*	NFP
12327	482	5	*	*	NFP
12327	482	6	MUTTON	MUTTON	NNP
12327	482	7	HAM	HAM	NNP
12327	482	8	.	.	.
12327	483	1	Choose	choose	VB
12327	483	2	a	a	DT
12327	483	3	fine	fine	JJ
12327	483	4	leg	leg	NN
12327	483	5	of	of	IN
12327	483	6	mutton	mutton	NN
12327	483	7	,	,	,
12327	483	8	rub	rub	VB
12327	483	9	it	-PRON-	PRP
12327	483	10	in	in	RP
12327	483	11	daily	daily	RB
12327	483	12	with	with	IN
12327	483	13	a	a	DT
12327	483	14	mixture	mixture	NN
12327	483	15	of	of	IN
12327	483	16	three	three	CD
12327	483	17	ounces	ounce	NNS
12327	483	18	of	of	IN
12327	483	19	brown	brown	JJ
12327	483	20	sugar	sugar	NN
12327	483	21	,	,	,
12327	483	22	two	two	CD
12327	483	23	ounces	ounce	NNS
12327	483	24	of	of	IN
12327	483	25	common	common	JJ
12327	483	26	salt	salt	NN
12327	483	27	,	,	,
12327	483	28	and	and	CC
12327	483	29	half	half	PDT
12327	483	30	an	an	DT
12327	483	31	ounce	ounce	NN
12327	483	32	of	of	IN
12327	483	33	saltpetre	saltpetre	NNP
12327	483	34	,	,	,
12327	483	35	continue	continue	VB
12327	483	36	this	this	DT
12327	483	37	process	process	NN
12327	483	38	for	for	IN
12327	483	39	a	a	DT
12327	483	40	fortnight	fortnight	NN
12327	483	41	,	,	,
12327	483	42	then	then	RB
12327	483	43	hang	hang	VB
12327	483	44	it	-PRON-	PRP
12327	483	45	to	to	TO
12327	483	46	dry	dry	VB
12327	483	47	in	in	IN
12327	483	48	wood	wood	NN
12327	483	49	smoke	smoke	NN
12327	483	50	for	for	IN
12327	483	51	ten	ten	CD
12327	483	52	days	day	NNS
12327	483	53	longer	long	RBR
12327	483	54	.	.	.
12327	484	1	*	*	NFP
12327	484	2	*	*	NFP
12327	484	3	*	*	NFP
12327	484	4	*	*	NFP
12327	484	5	*	*	NFP
12327	484	6	LAMB	lamb	NN
12327	484	7	AND	and	CC
12327	484	8	SPREW	sprew	NN
12327	484	9	.	.	.
12327	485	1	Take	take	VB
12327	485	2	a	a	DT
12327	485	3	fine	fine	JJ
12327	485	4	neck	neck	NN
12327	485	5	or	or	CC
12327	485	6	breast	breast	NN
12327	485	7	of	of	IN
12327	485	8	lamb	lamb	NN
12327	485	9	,	,	,
12327	485	10	put	put	VBD
12327	485	11	it	-PRON-	PRP
12327	485	12	in	in	IN
12327	485	13	stewpan	stewpan	NN
12327	485	14	with	with	IN
12327	485	15	as	as	RB
12327	485	16	much	much	JJ
12327	485	17	water	water	NN
12327	485	18	as	as	IN
12327	485	19	will	will	MD
12327	485	20	cover	cover	VB
12327	485	21	it	-PRON-	PRP
12327	485	22	,	,	,
12327	485	23	add	add	VB
12327	485	24	to	to	IN
12327	485	25	it	-PRON-	PRP
12327	485	26	a	a	DT
12327	485	27	bundle	bundle	NN
12327	485	28	of	of	IN
12327	485	29	sprew	sprew	JJ
12327	485	30	cut	cut	VBN
12327	485	31	in	in	IN
12327	485	32	pieces	piece	NNS
12327	485	33	of	of	IN
12327	485	34	two	two	CD
12327	485	35	inches	inch	NNS
12327	485	36	in	in	IN
12327	485	37	length	length	NN
12327	485	38	,	,	,
12327	485	39	a	a	DT
12327	485	40	small	small	JJ
12327	485	41	head	head	NN
12327	485	42	of	of	IN
12327	485	43	celery	celery	NN
12327	485	44	cut	cut	NN
12327	485	45	small	small	JJ
12327	485	46	,	,	,
12327	485	47	and	and	CC
12327	485	48	one	one	CD
12327	485	49	onion	onion	NN
12327	485	50	,	,	,
12327	485	51	pepper	pepper	NN
12327	485	52	,	,	,
12327	485	53	salt	salt	NN
12327	485	54	,	,	,
12327	485	55	and	and	CC
12327	485	56	a	a	DT
12327	485	57	sprig	sprig	NN
12327	485	58	of	of	IN
12327	485	59	parsley	parsley	NNP
12327	485	60	,	,	,
12327	485	61	let	let	VB
12327	485	62	it	-PRON-	PRP
12327	485	63	simmer	simmer	VB
12327	485	64	gently	gently	RB
12327	485	65	till	till	IN
12327	485	66	the	the	DT
12327	485	67	meat	meat	NN
12327	485	68	and	and	CC
12327	485	69	sprew	sprew	NN
12327	485	70	are	be	VBP
12327	485	71	tender	tender	JJ
12327	485	72	;	;	:
12327	485	73	a	a	DT
12327	485	74	couple	couple	NN
12327	485	75	of	of	IN
12327	485	76	lumps	lump	NNS
12327	485	77	of	of	IN
12327	485	78	sugar	sugar	NNP
12327	485	79	improves	improve	VBZ
12327	485	80	the	the	DT
12327	485	81	flavor	flavor	NN
12327	485	82	;	;	:
12327	485	83	there	there	EX
12327	485	84	should	should	MD
12327	485	85	not	not	RB
12327	485	86	be	be	VB
12327	485	87	too	too	RB
12327	485	88	much	much	JJ
12327	485	89	liquor	liquor	NN
12327	485	90	,	,	,
12327	485	91	and	and	CC
12327	485	92	all	all	DT
12327	485	93	fat	fat	NN
12327	485	94	must	must	MD
12327	485	95	be	be	VB
12327	485	96	removed	remove	VBN
12327	485	97	;	;	:
12327	485	98	the	the	DT
12327	485	99	sprew	sprew	NN
12327	485	100	should	should	MD
12327	485	101	surround	surround	VB
12327	485	102	the	the	DT
12327	485	103	meat	meat	NN
12327	485	104	when	when	WRB
12327	485	105	served	serve	VBN
12327	485	106	,	,	,
12327	485	107	and	and	CC
12327	485	108	also	also	RB
12327	485	109	be	be	VB
12327	485	110	thickly	thickly	RB
12327	485	111	laid	lay	VBN
12327	485	112	over	over	IN
12327	485	113	it	-PRON-	PRP
12327	485	114	.	.	.
12327	486	1	*	*	NFP
12327	486	2	*	*	NFP
12327	486	3	*	*	NFP
12327	486	4	*	*	NFP
12327	486	5	*	*	NFP
12327	486	6	LAMB	LAMB	NNP
12327	486	7	AND	and	CC
12327	486	8	PEAS	PEAS	NNP
12327	486	9	.	.	.
12327	487	1	Take	take	VB
12327	487	2	the	the	DT
12327	487	3	best	good	JJS
12327	487	4	end	end	NN
12327	487	5	of	of	IN
12327	487	6	a	a	DT
12327	487	7	neck	neck	NN
12327	487	8	of	of	IN
12327	487	9	lamb	lamb	NN
12327	487	10	,	,	,
12327	487	11	either	either	CC
12327	487	12	keep	keep	VBP
12327	487	13	it	-PRON-	PRP
12327	487	14	whole	whole	JJ
12327	487	15	or	or	CC
12327	487	16	divide	divide	VB
12327	487	17	it	-PRON-	PRP
12327	487	18	into	into	IN
12327	487	19	chops	chop	NNS
12327	487	20	as	as	IN
12327	487	21	may	may	MD
12327	487	22	be	be	VB
12327	487	23	preferred	prefer	VBN
12327	487	24	,	,	,
12327	487	25	put	put	VB
12327	487	26	it	-PRON-	PRP
12327	487	27	into	into	IN
12327	487	28	a	a	DT
12327	487	29	saucepan	saucepan	NN
12327	487	30	with	with	IN
12327	487	31	a	a	DT
12327	487	32	little	little	JJ
12327	487	33	chopped	chopped	JJ
12327	487	34	onion	onion	NN
12327	487	35	,	,	,
12327	487	36	pepper	pepper	NN
12327	487	37	,	,	,
12327	487	38	salt	salt	NN
12327	487	39	,	,	,
12327	487	40	and	and	CC
12327	487	41	a	a	DT
12327	487	42	small	small	JJ
12327	487	43	quantity	quantity	NN
12327	487	44	of	of	IN
12327	487	45	water	water	NN
12327	487	46	;	;	:
12327	487	47	when	when	WRB
12327	487	48	half	half	NN
12327	487	49	done	do	VBN
12327	487	50	add	add	VB
12327	487	51	half	half	PDT
12327	487	52	a	a	DT
12327	487	53	peck	peck	NN
12327	487	54	of	of	IN
12327	487	55	peas	pea	NNS
12327	487	56	,	,	,
12327	487	57	half	half	PDT
12327	487	58	a	a	DT
12327	487	59	lettuce	lettuce	NN
12327	487	60	cut	cut	VBN
12327	487	61	fine	fine	NN
12327	487	62	,	,	,
12327	487	63	a	a	DT
12327	487	64	little	little	JJ
12327	487	65	mint	mint	NN
12327	487	66	,	,	,
12327	487	67	and	and	CC
12327	487	68	a	a	DT
12327	487	69	few	few	JJ
12327	487	70	lumps	lump	NNS
12327	487	71	of	of	IN
12327	487	72	sugar	sugar	NN
12327	487	73	,	,	,
12327	487	74	and	and	CC
12327	487	75	let	let	VB
12327	487	76	it	-PRON-	PRP
12327	487	77	stew	stew	VB
12327	487	78	thoroughly	thoroughly	RB
12327	487	79	;	;	:
12327	487	80	when	when	WRB
12327	487	81	done	do	VBN
12327	487	82	,	,	,
12327	487	83	there	there	EX
12327	487	84	must	must	MD
12327	487	85	not	not	RB
12327	487	86	be	be	VB
12327	487	87	too	too	RB
12327	487	88	much	much	JJ
12327	487	89	liquor	liquor	NN
12327	487	90	;	;	:
12327	487	91	cutlets	cutlet	NNS
12327	487	92	of	of	IN
12327	487	93	veal	veal	NN
12327	487	94	or	or	CC
12327	487	95	beef	beef	NN
12327	487	96	are	be	VBP
12327	487	97	also	also	RB
12327	487	98	excellent	excellent	JJ
12327	487	99	dressed	dress	VBN
12327	487	100	as	as	IN
12327	487	101	above	above	RB
12327	487	102	.	.	.
12327	488	1	Although	although	IN
12327	488	2	this	this	DT
12327	488	3	is	be	VBZ
12327	488	4	a	a	DT
12327	488	5	spring	spring	NN
12327	488	6	dish	dish	NN
12327	488	7	it	-PRON-	PRP
12327	488	8	may	may	MD
12327	488	9	be	be	VB
12327	488	10	almost	almost	RB
12327	488	11	equally	equally	RB
12327	488	12	well	well	RB
12327	488	13	dressed	dressed	JJ
12327	488	14	in	in	IN
12327	488	15	winter	winter	NN
12327	488	16	,	,	,
12327	488	17	by	by	IN
12327	488	18	substituting	substitute	VBG
12327	488	19	small	small	JJ
12327	488	20	mutton	mutton	NN
12327	488	21	cutlets	cutlet	NNS
12327	488	22	and	and	CC
12327	488	23	preserved	preserve	VBN
12327	488	24	peas	pea	NNS
12327	488	25	,	,	,
12327	488	26	which	which	WDT
12327	488	27	may	may	MD
12327	488	28	be	be	VB
12327	488	29	met	meet	VBN
12327	488	30	with	with	IN
12327	488	31	at	at	IN
12327	488	32	any	any	DT
12327	488	33	of	of	IN
12327	488	34	the	the	DT
12327	488	35	best	good	JJS
12327	488	36	Italian	italian	JJ
12327	488	37	warehouses	warehouse	NNS
12327	488	38	;	;	:
12327	488	39	a	a	DT
12327	488	40	breast	breast	NN
12327	488	41	or	or	CC
12327	488	42	neck	neck	NN
12327	488	43	of	of	IN
12327	488	44	lamb	lamb	NNP
12327	488	45	may	may	MD
12327	488	46	also	also	RB
12327	488	47	be	be	VB
12327	488	48	stewed	stew	VBN
12327	488	49	whole	whole	JJ
12327	488	50	in	in	IN
12327	488	51	the	the	DT
12327	488	52	same	same	JJ
12327	488	53	manner	manner	NN
12327	488	54	.	.	.
12327	489	1	*	*	NFP
12327	489	2	*	*	NFP
12327	489	3	*	*	NFP
12327	489	4	*	*	NFP
12327	489	5	*	*	NFP
12327	489	6	LAMB	LAMB	NNP
12327	489	7	CUTLETS	cutlet	NNS
12327	489	8	WITH	with	IN
12327	489	9	CUCUMBERS	cucumber	NNS
12327	489	10	.	.	.
12327	490	1	Take	take	VB
12327	490	2	two	two	CD
12327	490	3	fine	fine	JJ
12327	490	4	cucumbers	cucumber	NNS
12327	490	5	,	,	,
12327	490	6	peel	peel	VB
12327	490	7	and	and	CC
12327	490	8	cut	cut	VB
12327	490	9	them	-PRON-	PRP
12327	490	10	lengthways	lengthway	NNS
12327	490	11	,	,	,
12327	490	12	lay	lie	VBD
12327	490	13	them	-PRON-	PRP
12327	490	14	in	in	IN
12327	490	15	vinegar	vinegar	NN
12327	490	16	for	for	IN
12327	490	17	an	an	DT
12327	490	18	hour	hour	NN
12327	490	19	,	,	,
12327	490	20	then	then	RB
12327	490	21	stew	stew	VB
12327	490	22	them	-PRON-	PRP
12327	490	23	in	in	IN
12327	490	24	good	good	JJ
12327	490	25	stock	stock	NN
12327	490	26	till	till	IN
12327	490	27	tender	tender	NN
12327	490	28	,	,	,
12327	490	29	when	when	WRB
12327	490	30	stir	stir	VB
12327	490	31	in	in	IN
12327	490	32	the	the	DT
12327	490	33	yolks	yolk	NNS
12327	490	34	of	of	IN
12327	490	35	two	two	CD
12327	490	36	or	or	CC
12327	490	37	three	three	CD
12327	490	38	eggs	egg	NNS
12327	490	39	,	,	,
12327	490	40	a	a	DT
12327	490	41	little	little	JJ
12327	490	42	flour	flour	NN
12327	490	43	and	and	CC
12327	490	44	essence	essence	NN
12327	490	45	of	of	IN
12327	490	46	lemon	lemon	NN
12327	490	47	,	,	,
12327	490	48	which	which	WDT
12327	490	49	must	must	MD
12327	490	50	all	all	DT
12327	490	51	be	be	VB
12327	490	52	first	first	RB
12327	490	53	mixed	mix	VBN
12327	490	54	up	up	RP
12327	490	55	together	together	RB
12327	490	56	with	with	IN
12327	490	57	a	a	DT
12327	490	58	little	little	JJ
12327	490	59	of	of	IN
12327	490	60	the	the	DT
12327	490	61	stock	stock	NN
12327	490	62	,	,	,
12327	490	63	have	have	VBP
12327	490	64	ready	ready	JJ
12327	490	65	some	some	DT
12327	490	66	cutlets	cutlet	NNS
12327	490	67	trimmed	trim	VBD
12327	490	68	and	and	CC
12327	490	69	fried	fry	VBD
12327	490	70	a	a	DT
12327	490	71	light	light	NN
12327	490	72	brown	brown	NN
12327	490	73	,	,	,
12327	490	74	arrange	arrange	VB
12327	490	75	them	-PRON-	PRP
12327	490	76	round	round	IN
12327	490	77	the	the	DT
12327	490	78	dish	dish	NN
12327	490	79	and	and	CC
12327	490	80	pour	pour	VB
12327	490	81	the	the	DT
12327	490	82	cucumbers	cucumber	NNS
12327	490	83	in	in	IN
12327	490	84	the	the	DT
12327	490	85	centre	centre	NN
12327	490	86	.	.	.
12327	491	1	*	*	NFP
12327	491	2	*	*	NFP
12327	491	3	*	*	NFP
12327	491	4	*	*	NFP
12327	491	5	*	*	NFP
12327	491	6	A	a	DT
12327	491	7	NICE	nice	JJ
12327	491	8	RECEIPT	RECEIPT	NNP
12327	491	9	FOR	for	IN
12327	491	10	SHOULDER	SHOULDER	NNP
12327	491	11	OF	of	IN
12327	491	12	LAMB	LAMB	NNP
12327	491	13	.	.	.
12327	492	1	Half	half	JJ
12327	492	2	boil	boil	VB
12327	492	3	it	-PRON-	PRP
12327	492	4	,	,	,
12327	492	5	score	score	VB
12327	492	6	it	-PRON-	PRP
12327	492	7	and	and	CC
12327	492	8	squeeze	squeeze	VB
12327	492	9	over	over	IN
12327	492	10	lemon	lemon	NN
12327	492	11	juice	juice	NN
12327	492	12	,	,	,
12327	492	13	and	and	CC
12327	492	14	cover	cover	VB
12327	492	15	with	with	IN
12327	492	16	grated	grate	VBN
12327	492	17	bread	bread	NN
12327	492	18	crumbs	crumb	NNS
12327	492	19	,	,	,
12327	492	20	egg	egg	NN
12327	492	21	and	and	CC
12327	492	22	parsley	parsley	NNP
12327	492	23	,	,	,
12327	492	24	broil	broil	VB
12327	492	25	it	-PRON-	PRP
12327	492	26	over	over	IN
12327	492	27	a	a	DT
12327	492	28	clear	clear	JJ
12327	492	29	fire	fire	NN
12327	492	30	and	and	CC
12327	492	31	put	put	VB
12327	492	32	it	-PRON-	PRP
12327	492	33	to	to	TO
12327	492	34	brown	brown	VB
12327	492	35	in	in	IN
12327	492	36	a	a	DT
12327	492	37	Dutch	dutch	JJ
12327	492	38	oven	oven	NN
12327	492	39	,	,	,
12327	492	40	or	or	CC
12327	492	41	grill	grill	VB
12327	492	42	and	and	CC
12327	492	43	serve	serve	VB
12327	492	44	with	with	IN
12327	492	45	a	a	DT
12327	492	46	sauce	sauce	NN
12327	492	47	seasoned	season	VBN
12327	492	48	with	with	IN
12327	492	49	lemon	lemon	NN
12327	492	50	pickle	pickle	NN
12327	492	51	and	and	CC
12327	492	52	chopped	chopped	JJ
12327	492	53	mint	mint	NN
12327	492	54	.	.	.
12327	493	1	*	*	NFP
12327	493	2	*	*	NFP
12327	493	3	*	*	NFP
12327	493	4	*	*	NFP
12327	493	5	*	*	NFP
12327	493	6	A	a	DT
12327	493	7	CASSEREET	CASSEREET	NNP
12327	493	8	,	,	,
12327	493	9	AN	an	DT
12327	493	10	EAST	EAST	NNS
12327	493	11	INDIA	india	NN
12327	493	12	DISH	DISH	NNS
12327	493	13	.	.	.
12327	494	1	Take	take	VB
12327	494	2	two	two	CD
12327	494	3	pounds	pound	NNS
12327	494	4	of	of	IN
12327	494	5	lamb	lamb	NN
12327	494	6	chops	chop	NNS
12327	494	7	,	,	,
12327	494	8	or	or	CC
12327	494	9	mutton	mutton	NN
12327	494	10	may	may	MD
12327	494	11	be	be	VB
12327	494	12	substituted	substitute	VBN
12327	494	13	,	,	,
12327	494	14	place	place	VB
12327	494	15	them	-PRON-	PRP
12327	494	16	in	in	IN
12327	494	17	a	a	DT
12327	494	18	stewpan	stewpan	NN
12327	494	19	,	,	,
12327	494	20	cover	cover	VB
12327	494	21	with	with	IN
12327	494	22	water	water	NN
12327	494	23	or	or	CC
12327	494	24	gravy	gravy	NN
12327	494	25	,	,	,
12327	494	26	season	season	NN
12327	494	27	only	only	RB
12327	494	28	with	with	IN
12327	494	29	pepper	pepper	NN
12327	494	30	and	and	CC
12327	494	31	salt	salt	NN
12327	494	32	,	,	,
12327	494	33	when	when	WRB
12327	494	34	the	the	DT
12327	494	35	chops	chop	NNS
12327	494	36	are	be	VBP
12327	494	37	half	half	RB
12327	494	38	done	do	VBN
12327	494	39	,	,	,
12327	494	40	carefully	carefully	RB
12327	494	41	skim	skim	VB
12327	494	42	off	off	RP
12327	494	43	the	the	DT
12327	494	44	fat	fat	NN
12327	494	45	and	and	CC
12327	494	46	add	add	VB
12327	494	47	two	two	CD
12327	494	48	table	table	NN
12327	494	49	spoonsful	spoonsful	JJ
12327	494	50	of	of	IN
12327	494	51	cassereet	cassereet	NNS
12327	494	52	,	,	,
12327	494	53	stir	stir	VB
12327	494	54	it	-PRON-	PRP
12327	494	55	in	in	IN
12327	494	56	the	the	DT
12327	494	57	gravy	gravy	NN
12327	494	58	which	which	WDT
12327	494	59	should	should	MD
12327	494	60	not	not	RB
12327	494	61	be	be	VB
12327	494	62	thickened	thicken	VBN
12327	494	63	,	,	,
12327	494	64	and	and	CC
12327	494	65	finish	finish	NN
12327	494	66	stewing	stew	VBG
12327	494	67	gently	gently	RB
12327	494	68	till	till	IN
12327	494	69	done	do	VBN
12327	494	70	enough	enough	JJ
12327	494	71	;	;	:
12327	494	72	rice	rice	NN
12327	494	73	should	should	MD
12327	494	74	accompany	accompany	VB
12327	494	75	this	this	DT
12327	494	76	dish	dish	NN
12327	494	77	.	.	.
12327	495	1	*	*	NFP
12327	495	2	*	*	NFP
12327	495	3	*	*	NFP
12327	495	4	*	*	NFP
12327	495	5	*	*	NFP
12327	495	6	TURKEY	turkey	NN
12327	495	7	BONED	boned	NN
12327	495	8	AND	and	CC
12327	495	9	FORCED	forced	NN
12327	495	10	.	.	.
12327	496	1	A	a	DT
12327	496	2	turkey	turkey	NN
12327	496	3	thus	thus	RB
12327	496	4	prepared	prepared	JJ
12327	496	5	may	may	MD
12327	496	6	be	be	VB
12327	496	7	either	either	CC
12327	496	8	boiled	boil	VBN
12327	496	9	or	or	CC
12327	496	10	roasted	roast	VBN
12327	496	11	;	;	:
12327	496	12	there	there	EX
12327	496	13	are	be	VBP
12327	496	14	directions	direction	NNS
12327	496	15	for	for	IN
12327	496	16	boning	bone	VBG
12327	496	17	poultry	poultry	NN
12327	496	18	which	which	WDT
12327	496	19	might	may	MD
12327	496	20	be	be	VB
12327	496	21	given	give	VBN
12327	496	22	,	,	,
12327	496	23	but	but	CC
12327	496	24	it	-PRON-	PRP
12327	496	25	is	be	VBZ
12327	496	26	always	always	RB
12327	496	27	better	well	JJR
12327	496	28	to	to	TO
12327	496	29	let	let	VB
12327	496	30	the	the	DT
12327	496	31	poulterer	poulterer	NN
12327	496	32	do	do	VB
12327	496	33	it	-PRON-	PRP
12327	496	34	;	;	:
12327	496	35	when	when	WRB
12327	496	36	boned	bone	VBN
12327	496	37	it	-PRON-	PRP
12327	496	38	must	must	MD
12327	496	39	be	be	VB
12327	496	40	filled	fill	VBN
12327	496	41	with	with	IN
12327	496	42	a	a	DT
12327	496	43	fine	fine	JJ
12327	496	44	forcemeat	forcemeat	NN
12327	496	45	,	,	,
12327	496	46	which	which	WDT
12327	496	47	may	may	MD
12327	496	48	be	be	VB
12327	496	49	varied	varied	JJ
12327	496	50	in	in	IN
12327	496	51	several	several	JJ
12327	496	52	ways	way	NNS
12327	496	53	,	,	,
12327	496	54	the	the	DT
12327	496	55	basis	basis	NN
12327	496	56	should	should	MD
12327	496	57	be	be	VB
12327	496	58	according	accord	VBG
12327	496	59	to	to	IN
12327	496	60	the	the	DT
12327	496	61	receipt	receipt	NN
12327	496	62	given	give	VBN
12327	496	63	for	for	IN
12327	496	64	veal	veal	NN
12327	496	65	stuffings	stuffing	NNS
12327	496	66	,	,	,
12327	496	67	forcemeats	forcemeat	NNS
12327	496	68	,	,	,
12327	496	69	sausage	sausage	NN
12327	496	70	meat	meat	NN
12327	496	71	,	,	,
12327	496	72	tongue	tongue	NN
12327	496	73	,	,	,
12327	496	74	and	and	CC
12327	496	75	mushrooms	mushroom	NNS
12327	496	76	added	add	VBD
12327	496	77	as	as	IN
12327	496	78	approved	approve	VBN
12327	496	79	.	.	.
12327	497	1	When	when	WRB
12327	497	2	boiled	boil	VBN
12327	497	3	it	-PRON-	PRP
12327	497	4	is	be	VBZ
12327	497	5	served	serve	VBN
12327	497	6	with	with	IN
12327	497	7	any	any	DT
12327	497	8	fine	fine	JJ
12327	497	9	white	white	JJ
12327	497	10	sauce	sauce	NN
12327	497	11	,	,	,
12327	497	12	French	french	JJ
12327	497	13	cooks	cook	NNS
12327	497	14	use	use	VBP
12327	497	15	the	the	DT
12327	497	16	velouté	velouté	NN
12327	497	17	or	or	CC
12327	497	18	béchamel	béchamel	NN
12327	497	19	.	.	.
12327	498	1	When	when	WRB
12327	498	2	roasted	roast	VBN
12327	498	3	,	,	,
12327	498	4	a	a	DT
12327	498	5	cradle	cradle	NN
12327	498	6	spit	spit	NN
12327	498	7	is	be	VBZ
12327	498	8	very	very	RB
12327	498	9	convenient	convenient	JJ
12327	498	10	,	,	,
12327	498	11	but	but	CC
12327	498	12	if	if	IN
12327	498	13	there	there	EX
12327	498	14	is	be	VBZ
12327	498	15	not	not	RB
12327	498	16	one	one	CD
12327	498	17	the	the	DT
12327	498	18	turkey	turkey	NN
12327	498	19	must	must	MD
12327	498	20	be	be	VB
12327	498	21	carefully	carefully	RB
12327	498	22	tied	tie	VBN
12327	498	23	to	to	IN
12327	498	24	the	the	DT
12327	498	25	spit	spit	NN
12327	498	26	.	.	.
12327	499	1	*	*	NFP
12327	499	2	*	*	NFP
12327	499	3	*	*	NFP
12327	499	4	*	*	NFP
12327	499	5	*	*	NFP
12327	499	6	FOWLS	fowls	NN
12327	499	7	BONED	boned	NN
12327	499	8	AND	and	CC
12327	499	9	FORCED	forced	NN
12327	499	10	.	.	.
12327	500	1	The	the	DT
12327	500	2	above	above	JJ
12327	500	3	directions	direction	NNS
12327	500	4	serve	serve	VBP
12327	500	5	also	also	RB
12327	500	6	for	for	IN
12327	500	7	fowls	fowl	NNS
12327	500	8	.	.	.
12327	501	1	*	*	NFP
12327	501	2	*	*	NFP
12327	501	3	*	*	NFP
12327	501	4	*	*	NFP
12327	501	5	*	*	NFP
12327	501	6	A	a	DT
12327	501	7	SAVOURY	SAVOURY	NNP
12327	501	8	WAY	WAY	NNP
12327	501	9	OF	of	IN
12327	501	10	ROASTING	ROASTING	NNP
12327	501	11	A	a	DT
12327	501	12	FOWL	fowl	NN
12327	501	13	.	.	.
12327	502	1	Fill	fill	VB
12327	502	2	it	-PRON-	PRP
12327	502	3	with	with	IN
12327	502	4	a	a	DT
12327	502	5	fine	fine	JJ
12327	502	6	seasoning	seasoning	NN
12327	502	7	,	,	,
12327	502	8	and	and	CC
12327	502	9	just	just	RB
12327	502	10	before	before	IN
12327	502	11	it	-PRON-	PRP
12327	502	12	is	be	VBZ
12327	502	13	ready	ready	JJ
12327	502	14	for	for	IN
12327	502	15	serving	serve	VBG
12327	502	16	,	,	,
12327	502	17	baste	baste	VBZ
12327	502	18	it	-PRON-	PRP
12327	502	19	well	well	RB
12327	502	20	with	with	IN
12327	502	21	clarified	clarify	VBN
12327	502	22	veal	veal	NN
12327	502	23	suet	suet	NN
12327	502	24	,	,	,
12327	502	25	and	and	CC
12327	502	26	sprinkle	sprinkle	VB
12327	502	27	it	-PRON-	PRP
12327	502	28	thickly	thickly	RB
12327	502	29	with	with	IN
12327	502	30	very	very	RB
12327	502	31	dry	dry	JJ
12327	502	32	crumbs	crumb	NNS
12327	502	33	of	of	IN
12327	502	34	bread	bread	NN
12327	502	35	,	,	,
12327	502	36	repeat	repeat	VB
12327	502	37	this	this	DT
12327	502	38	two	two	CD
12327	502	39	or	or	CC
12327	502	40	three	three	CD
12327	502	41	times	time	NNS
12327	502	42	;	;	:
12327	502	43	then	then	RB
12327	502	44	place	place	VB
12327	502	45	it	-PRON-	PRP
12327	502	46	in	in	IN
12327	502	47	the	the	DT
12327	502	48	dish	dish	NN
12327	502	49	,	,	,
12327	502	50	and	and	CC
12327	502	51	serve	serve	VB
12327	502	52	with	with	IN
12327	502	53	a	a	DT
12327	502	54	fine	fine	JJ
12327	502	55	brown	brown	JJ
12327	502	56	gravy	gravy	NN
12327	502	57	well	well	RB
12327	502	58	flavored	flavor	VBN
12327	502	59	with	with	IN
12327	502	60	lemon	lemon	NN
12327	502	61	juice	juice	NN
12327	502	62	;	;	:
12327	502	63	delicate	delicate	JJ
12327	502	64	forcemeat	forcemeat	NN
12327	502	65	fritters	fritter	NNS
12327	502	66	should	should	MD
12327	502	67	be	be	VB
12327	502	68	also	also	RB
12327	502	69	served	serve	VBN
12327	502	70	in	in	IN
12327	502	71	the	the	DT
12327	502	72	dish	dish	NN
12327	502	73	.	.	.
12327	503	1	*	*	NFP
12327	503	2	*	*	NFP
12327	503	3	*	*	NFP
12327	503	4	*	*	NFP
12327	503	5	*	*	NFP
12327	503	6	BOILED	boiled	NN
12327	503	7	FOWLS	FOWLS	NNP
12327	503	8	.	.	.
12327	504	1	Are	be	VBP
12327	504	2	served	serve	VBN
12327	504	3	with	with	IN
12327	504	4	a	a	DT
12327	504	5	fine	fine	JJ
12327	504	6	white	white	JJ
12327	504	7	sauce	sauce	NN
12327	504	8	,	,	,
12327	504	9	and	and	CC
12327	504	10	are	be	VBP
12327	504	11	often	often	RB
12327	504	12	garnished	garnish	VBN
12327	504	13	with	with	IN
12327	504	14	pieces	piece	NNS
12327	504	15	of	of	IN
12327	504	16	white	white	JJ
12327	504	17	cauliflower	cauliflower	NN
12327	504	18	,	,	,
12327	504	19	or	or	CC
12327	504	20	vegetable	vegetable	NN
12327	504	21	marrow	marrow	NN
12327	504	22	,	,	,
12327	504	23	the	the	DT
12327	504	24	chief	chief	JJ
12327	504	25	object	object	NN
12327	504	26	is	be	VBZ
12327	504	27	to	to	TO
12327	504	28	keep	keep	VB
12327	504	29	them	-PRON-	PRP
12327	504	30	white	white	JJ
12327	504	31	;	;	:
12327	504	32	it	-PRON-	PRP
12327	504	33	is	be	VBZ
12327	504	34	best	good	JJS
12327	504	35	to	to	TO
12327	504	36	select	select	VB
12327	504	37	white	white	JJ
12327	504	38	legged	legged	JJ
12327	504	39	poultry	poultry	NN
12327	504	40	for	for	IN
12327	504	41	boiling	boiling	NN
12327	504	42	,	,	,
12327	504	43	as	as	IN
12327	504	44	they	-PRON-	PRP
12327	504	45	prove	prove	VBP
12327	504	46	whiter	whiter	NN
12327	504	47	when	when	WRB
12327	504	48	dressed	dress	VBN
12327	504	49	.	.	.
12327	505	1	*	*	NFP
12327	505	2	*	*	NFP
12327	505	3	*	*	NFP
12327	505	4	*	*	NFP
12327	505	5	*	*	NFP
12327	505	6	AMNASTICH	AMNASTICH	NNP
12327	505	7	.	.	.
12327	506	1	Stew	Stew	NNP
12327	506	2	gently	gently	RB
12327	506	3	one	one	CD
12327	506	4	pint	pint	NN
12327	506	5	of	of	IN
12327	506	6	rice	rice	NN
12327	506	7	in	in	IN
12327	506	8	one	one	CD
12327	506	9	quart	quart	NN
12327	506	10	of	of	IN
12327	506	11	strong	strong	JJ
12327	506	12	gravy	gravy	NN
12327	506	13	till	till	IN
12327	506	14	it	-PRON-	PRP
12327	506	15	begins	begin	VBZ
12327	506	16	to	to	TO
12327	506	17	swell	swell	VB
12327	506	18	,	,	,
12327	506	19	then	then	RB
12327	506	20	add	add	VB
12327	506	21	an	an	DT
12327	506	22	onion	onion	NN
12327	506	23	stuck	stick	VBN
12327	506	24	with	with	IN
12327	506	25	cloves	clove	NNS
12327	506	26	,	,	,
12327	506	27	a	a	DT
12327	506	28	bunch	bunch	NN
12327	506	29	of	of	IN
12327	506	30	sweet	sweet	JJ
12327	506	31	herbs	herb	NNS
12327	506	32	,	,	,
12327	506	33	and	and	CC
12327	506	34	a	a	DT
12327	506	35	chicken	chicken	NN
12327	506	36	stuffed	stuff	VBN
12327	506	37	with	with	IN
12327	506	38	forcemeat	forcemeat	NN
12327	506	39	,	,	,
12327	506	40	let	let	VB
12327	506	41	it	-PRON-	PRP
12327	506	42	stew	stew	VB
12327	506	43	with	with	IN
12327	506	44	the	the	DT
12327	506	45	rice	rice	NN
12327	506	46	till	till	IN
12327	506	47	thoroughly	thoroughly	RB
12327	506	48	done	do	VBN
12327	506	49	,	,	,
12327	506	50	then	then	RB
12327	506	51	take	take	VB
12327	506	52	it	-PRON-	PRP
12327	506	53	up	up	RP
12327	506	54	and	and	CC
12327	506	55	stir	stir	VB
12327	506	56	in	in	IN
12327	506	57	the	the	DT
12327	506	58	rice	rice	NN
12327	506	59	,	,	,
12327	506	60	the	the	DT
12327	506	61	yolks	yolk	NNS
12327	506	62	of	of	IN
12327	506	63	four	four	CD
12327	506	64	eggs	egg	NNS
12327	506	65	,	,	,
12327	506	66	and	and	CC
12327	506	67	the	the	DT
12327	506	68	juice	juice	NN
12327	506	69	of	of	IN
12327	506	70	a	a	DT
12327	506	71	lemon	lemon	NN
12327	506	72	;	;	:
12327	506	73	serve	serve	VB
12327	506	74	the	the	DT
12327	506	75	fowl	fowl	NN
12327	506	76	in	in	IN
12327	506	77	the	the	DT
12327	506	78	same	same	JJ
12327	506	79	dish	dish	NN
12327	506	80	with	with	IN
12327	506	81	the	the	DT
12327	506	82	rice	rice	NN
12327	506	83	,	,	,
12327	506	84	which	which	WDT
12327	506	85	should	should	MD
12327	506	86	be	be	VB
12327	506	87	colored	color	VBN
12327	506	88	to	to	IN
12327	506	89	a	a	DT
12327	506	90	fine	fine	JJ
12327	506	91	yellow	yellow	NN
12327	506	92	with	with	IN
12327	506	93	saffron	saffron	NN
12327	506	94	.	.	.
12327	507	1	*	*	NFP
12327	507	2	*	*	NFP
12327	507	3	*	*	NFP
12327	507	4	*	*	NFP
12327	507	5	*	*	NFP
12327	507	6	FOWLS	fowls	NN
12327	507	7	STEWED	STEWED	NNS
12327	507	8	WITH	with	IN
12327	507	9	RICE	rice	NN
12327	507	10	AND	and	CC
12327	507	11	CHORISA	chorisa	NN
12327	507	12	.	.	.
12327	508	1	Boil	boil	VB
12327	508	2	a	a	DT
12327	508	3	fowl	fowl	NN
12327	508	4	in	in	IN
12327	508	5	sufficient	sufficient	JJ
12327	508	6	water	water	NN
12327	508	7	or	or	CC
12327	508	8	gravy	gravy	NN
12327	508	9	to	to	TO
12327	508	10	cover	cover	VB
12327	508	11	it	-PRON-	PRP
12327	508	12	,	,	,
12327	508	13	when	when	WRB
12327	508	14	boiling	boil	VBG
12327	508	15	for	for	IN
12327	508	16	ten	ten	CD
12327	508	17	minutes	minute	NNS
12327	508	18	,	,	,
12327	508	19	skim	skim	VB
12327	508	20	off	off	IN
12327	508	21	the	the	DT
12327	508	22	fat	fat	NN
12327	508	23	and	and	CC
12327	508	24	add	add	VB
12327	508	25	half	half	PDT
12327	508	26	a	a	DT
12327	508	27	pound	pound	NN
12327	508	28	of	of	IN
12327	508	29	rice	rice	NN
12327	508	30	,	,	,
12327	508	31	and	and	CC
12327	508	32	one	one	CD
12327	508	33	pound	pound	NN
12327	508	34	of	of	IN
12327	508	35	_	_	NNP
12327	508	36	chorisa	chorisa	NN
12327	508	37	_	_	NNP
12327	508	38	cut	cut	VBD
12327	508	39	in	in	IN
12327	508	40	about	about	RB
12327	508	41	four	four	CD
12327	508	42	pieces	piece	NNS
12327	508	43	,	,	,
12327	508	44	season	season	NN
12327	508	45	with	with	IN
12327	508	46	a	a	DT
12327	508	47	little	little	JJ
12327	508	48	white	white	JJ
12327	508	49	pepper	pepper	NN
12327	508	50	,	,	,
12327	508	51	salt	salt	NN
12327	508	52	,	,	,
12327	508	53	and	and	CC
12327	508	54	a	a	DT
12327	508	55	pinch	pinch	NN
12327	508	56	of	of	IN
12327	508	57	saffron	saffron	NN
12327	508	58	to	to	TO
12327	508	59	color	color	NN
12327	508	60	it	-PRON-	PRP
12327	508	61	,	,	,
12327	508	62	and	and	CC
12327	508	63	then	then	RB
12327	508	64	stew	stew	VB
12327	508	65	till	till	IN
12327	508	66	the	the	DT
12327	508	67	rice	rice	NN
12327	508	68	is	be	VBZ
12327	508	69	thoroughly	thoroughly	RB
12327	508	70	tender	tender	JJ
12327	508	71	;	;	:
12327	508	72	there	there	EX
12327	508	73	should	should	MD
12327	508	74	be	be	VB
12327	508	75	no	no	DT
12327	508	76	gravy	gravy	NN
12327	508	77	when	when	WRB
12327	508	78	served	serve	VBN
12327	508	79	,	,	,
12327	508	80	but	but	CC
12327	508	81	the	the	DT
12327	508	82	rice	rice	NN
12327	508	83	ought	ought	MD
12327	508	84	to	to	TO
12327	508	85	be	be	VB
12327	508	86	perfectly	perfectly	RB
12327	508	87	moist	moist	JJ
12327	508	88	.	.	.
12327	509	1	*	*	NFP
12327	509	2	*	*	NFP
12327	509	3	*	*	NFP
12327	509	4	*	*	NFP
12327	509	5	*	*	NFP
12327	509	6	CURRIED	curried	NN
12327	509	7	CHICKEN	CHICKEN	NNS
12327	509	8	.	.	.
12327	510	1	See	see	VB
12327	510	2	curried	curry	VBN
12327	510	3	veal	veal	NN
12327	510	4	.	.	.
12327	511	1	Undressed	undressed	JJ
12327	511	2	chicken	chicken	NN
12327	511	3	is	be	VBZ
12327	511	4	considered	consider	VBN
12327	511	5	best	good	JJS
12327	511	6	for	for	IN
12327	511	7	a	a	DT
12327	511	8	curry	curry	NN
12327	511	9	,	,	,
12327	511	10	it	-PRON-	PRP
12327	511	11	must	must	MD
12327	511	12	be	be	VB
12327	511	13	cut	cut	VBN
12327	511	14	in	in	IN
12327	511	15	small	small	JJ
12327	511	16	joints	joint	NNS
12327	511	17	,	,	,
12327	511	18	the	the	DT
12327	511	19	directions	direction	NNS
12327	511	20	for	for	IN
12327	511	21	curried	curry	VBN
12327	511	22	veal	veal	NN
12327	511	23	are	be	VBP
12327	511	24	equally	equally	RB
12327	511	25	adapted	adapt	VBN
12327	511	26	for	for	IN
12327	511	27	fowls	fowl	NNS
12327	511	28	.	.	.
12327	512	1	*	*	NFP
12327	512	2	*	*	NFP
12327	512	3	*	*	NFP
12327	512	4	*	*	NFP
12327	512	5	*	*	NFP
12327	512	6	A	a	DT
12327	512	7	NICE	nice	JJ
12327	512	8	METHOD	method	NN
12327	512	9	OF	of	IN
12327	512	10	DRESSING	dress	VBG
12327	512	11	FOWL	FOWL	NNS
12327	512	12	AND	and	CC
12327	512	13	SWEETBREAD	SWEETBREAD	NNP
12327	512	14	.	.	.
12327	513	1	Take	take	VB
12327	513	2	a	a	DT
12327	513	3	fowl	fowl	NN
12327	513	4	and	and	CC
12327	513	5	blanch	blanch	VB
12327	513	6	it	-PRON-	PRP
12327	513	7	,	,	,
12327	513	8	also	also	RB
12327	513	9	a	a	DT
12327	513	10	fine	fine	JJ
12327	513	11	sweet	sweet	JJ
12327	513	12	bread	bread	NN
12327	513	13	,	,	,
12327	513	14	parboil	parboil	VB
12327	513	15	them	-PRON-	PRP
12327	513	16	,	,	,
12327	513	17	then	then	RB
12327	513	18	cut	cut	VB
12327	513	19	off	off	RP
12327	513	20	in	in	IN
12327	513	21	smooth	smooth	JJ
12327	513	22	well	well	RB
12327	513	23	shaped	shaped	JJ
12327	513	24	slices	slice	NNS
12327	513	25	,	,	,
12327	513	26	all	all	PDT
12327	513	27	the	the	DT
12327	513	28	white	white	JJ
12327	513	29	part	part	NN
12327	513	30	of	of	IN
12327	513	31	the	the	DT
12327	513	32	fowl	fowl	NN
12327	513	33	,	,	,
12327	513	34	and	and	CC
12327	513	35	slice	slice	VB
12327	513	36	the	the	DT
12327	513	37	sweetbread	sweetbread	NN
12327	513	38	in	in	IN
12327	513	39	similar	similar	JJ
12327	513	40	pieces	piece	NNS
12327	513	41	,	,	,
12327	513	42	place	place	VB
12327	513	43	them	-PRON-	PRP
12327	513	44	together	together	RB
12327	513	45	in	in	IN
12327	513	46	a	a	DT
12327	513	47	fine	fine	JJ
12327	513	48	well	well	RB
12327	513	49	-	-	HYPH
12327	513	50	flavoured	flavour	VBN
12327	513	51	veal	veal	NN
12327	513	52	gravy	gravy	NN
12327	513	53	;	;	:
12327	513	54	when	when	WRB
12327	513	55	done	do	VBN
12327	513	56	,	,	,
12327	513	57	serve	serve	VBP
12327	513	58	neatly	neatly	RB
12327	513	59	in	in	IN
12327	513	60	the	the	DT
12327	513	61	dish	dish	NN
12327	513	62	,	,	,
12327	513	63	and	and	CC
12327	513	64	pour	pour	VB
12327	513	65	over	over	IN
12327	513	66	a	a	DT
12327	513	67	fine	fine	JJ
12327	513	68	white	white	JJ
12327	513	69	sauce	sauce	NN
12327	513	70	,	,	,
12327	513	71	any	any	DT
12327	513	72	that	that	WDT
12327	513	73	may	may	MD
12327	513	74	be	be	VB
12327	513	75	approved	approve	VBN
12327	513	76	,	,	,
12327	513	77	the	the	DT
12327	513	78	remainder	remainder	NN
12327	513	79	of	of	IN
12327	513	80	the	the	DT
12327	513	81	fowl	fowl	NN
12327	513	82	must	must	MD
12327	513	83	be	be	VB
12327	513	84	cut	cut	VBN
12327	513	85	up	up	RP
12327	513	86	in	in	IN
12327	513	87	small	small	JJ
12327	513	88	joints	joint	NNS
12327	513	89	or	or	CC
12327	513	90	pieces	piece	NNS
12327	513	91	,	,	,
12327	513	92	not	not	RB
12327	513	93	separated	separate	VBN
12327	513	94	from	from	IN
12327	513	95	the	the	DT
12327	513	96	bone	bone	NN
12327	513	97	,	,	,
12327	513	98	and	and	CC
12327	513	99	fried	fry	VBD
12327	513	100	to	to	TO
12327	513	101	become	become	VB
12327	513	102	brown	brown	JJ
12327	513	103	,	,	,
12327	513	104	then	then	RB
12327	513	105	place	place	VB
12327	513	106	them	-PRON-	PRP
12327	513	107	in	in	IN
12327	513	108	a	a	DT
12327	513	109	stew	stew	NN
12327	513	110	-	-	HYPH
12327	513	111	pan	pan	NN
12327	513	112	with	with	IN
12327	513	113	forcemeat	forcemeat	NN
12327	513	114	balls	ball	NNS
12327	513	115	,	,	,
12327	513	116	truffles	truffle	NNS
12327	513	117	,	,	,
12327	513	118	and	and	CC
12327	513	119	morels	morel	NNS
12327	513	120	;	;	:
12327	513	121	pour	pour	VBP
12327	513	122	over	over	IN
12327	513	123	half	half	NN
12327	513	124	or	or	CC
12327	513	125	three	three	CD
12327	513	126	quarters	quarter	NNS
12327	513	127	of	of	IN
12327	513	128	a	a	DT
12327	513	129	pint	pint	NN
12327	513	130	of	of	IN
12327	513	131	beef	beef	NN
12327	513	132	gravy	gravy	NN
12327	513	133	,	,	,
12327	513	134	and	and	CC
12327	513	135	simmer	simmer	NN
12327	513	136	till	till	IN
12327	513	137	finished	finish	VBN
12327	513	138	;	;	:
12327	513	139	a	a	DT
12327	513	140	little	little	JJ
12327	513	141	mushroom	mushroom	NN
12327	513	142	ketchup	ketchup	NN
12327	513	143	,	,	,
12327	513	144	or	or	CC
12327	513	145	lemon	lemon	NN
12327	513	146	-	-	HYPH
12327	513	147	pickle	pickle	NN
12327	513	148	may	may	MD
12327	513	149	be	be	VB
12327	513	150	added	add	VBN
12327	513	151	;	;	:
12327	513	152	in	in	IN
12327	513	153	this	this	DT
12327	513	154	manner	manner	NN
12327	513	155	two	two	CD
12327	513	156	very	very	RB
12327	513	157	nice	nice	JJ
12327	513	158	_	_	NNP
12327	513	159	entrées	entrées	NN
12327	513	160	_	_	NNP
12327	513	161	may	may	MD
12327	513	162	be	be	VB
12327	513	163	formed	form	VBN
12327	513	164	.	.	.
12327	514	1	*	*	NFP
12327	514	2	*	*	NFP
12327	514	3	*	*	NFP
12327	514	4	*	*	NFP
12327	514	5	*	*	NFP
12327	514	6	BLANKETTE	blankette	NN
12327	514	7	OF	of	IN
12327	514	8	FOWL	FOWL	NNS
12327	514	9	.	.	.
12327	515	1	See	see	VB
12327	515	2	blankette	blankette	NN
12327	515	3	of	of	IN
12327	515	4	veal	veal	NN
12327	515	5	.	.	.
12327	516	1	*	*	NFP
12327	516	2	*	*	NFP
12327	516	3	*	*	NFP
12327	516	4	*	*	NFP
12327	516	5	*	*	NFP
12327	516	6	TO	to	IN
12327	516	7	STEW	STEW	NNS
12327	516	8	DUCK	duck	FW
12327	516	9	WITH	with	IN
12327	516	10	GREEN	GREEN	NNP
12327	516	11	PEAS	PEAS	NNP
12327	516	12	.	.	.
12327	517	1	Stuff	stuff	NN
12327	517	2	and	and	CC
12327	517	3	half	half	NN
12327	517	4	roast	roast	NN
12327	517	5	a	a	DT
12327	517	6	duck	duck	NN
12327	517	7	,	,	,
12327	517	8	then	then	RB
12327	517	9	put	put	VB
12327	517	10	it	-PRON-	PRP
12327	517	11	into	into	IN
12327	517	12	a	a	DT
12327	517	13	stew	stew	NN
12327	517	14	-	-	HYPH
12327	517	15	pan	pan	NN
12327	517	16	with	with	IN
12327	517	17	an	an	DT
12327	517	18	onion	onion	NN
12327	517	19	sliced	slice	VBN
12327	517	20	,	,	,
12327	517	21	a	a	DT
12327	517	22	little	little	JJ
12327	517	23	mint	mint	NN
12327	517	24	and	and	CC
12327	517	25	about	about	RB
12327	517	26	one	one	CD
12327	517	27	pint	pint	NN
12327	517	28	of	of	IN
12327	517	29	beef	beef	NN
12327	517	30	gravy	gravy	NNP
12327	517	31	,	,	,
12327	517	32	add	add	VB
12327	517	33	after	after	IN
12327	517	34	it	-PRON-	PRP
12327	517	35	has	have	VBZ
12327	517	36	simmered	simmer	VBN
12327	517	37	half	half	PDT
12327	517	38	an	an	DT
12327	517	39	hour	hour	NN
12327	517	40	,	,	,
12327	517	41	a	a	DT
12327	517	42	quart	quart	NN
12327	517	43	of	of	IN
12327	517	44	green	green	JJ
12327	517	45	peas	pea	NNS
12327	517	46	,	,	,
12327	517	47	and	and	CC
12327	517	48	simmer	simmer	VB
12327	517	49	another	another	DT
12327	517	50	half	half	JJ
12327	517	51	hour	hour	NN
12327	517	52	;	;	:
12327	517	53	a	a	DT
12327	517	54	little	little	JJ
12327	517	55	lump	lump	NN
12327	517	56	sugar	sugar	NN
12327	517	57	is	be	VBZ
12327	517	58	requisite	requisite	JJ
12327	517	59	.	.	.
12327	518	1	*	*	NFP
12327	518	2	*	*	NFP
12327	518	3	*	*	NFP
12327	518	4	*	*	NFP
12327	518	5	*	*	NFP
12327	518	6	TO	to	IN
12327	518	7	WARM	WARM	NNP
12327	518	8	COLD	cold	NN
12327	518	9	POULTRY	POULTRY	NNP
12327	518	10	.	.	.
12327	519	1	Cut	cut	VB
12327	519	2	up	up	RP
12327	519	3	the	the	DT
12327	519	4	pieces	piece	NNS
12327	519	5	required	require	VBN
12327	519	6	to	to	TO
12327	519	7	be	be	VB
12327	519	8	dressed	dress	VBN
12327	519	9	,	,	,
12327	519	10	spread	spread	VB
12327	519	11	over	over	IN
12327	519	12	them	-PRON-	PRP
12327	519	13	a	a	DT
12327	519	14	seasoning	seasoning	NN
12327	519	15	as	as	IN
12327	519	16	for	for	IN
12327	519	17	cutlets	cutlet	NNS
12327	519	18	,	,	,
12327	519	19	and	and	CC
12327	519	20	fry	fry	VB
12327	519	21	them	-PRON-	PRP
12327	519	22	;	;	:
12327	519	23	pour	pour	VB
12327	519	24	over	over	IN
12327	519	25	a	a	DT
12327	519	26	little	little	JJ
12327	519	27	good	good	JJ
12327	519	28	gravy	gravy	NN
12327	519	29	,	,	,
12327	519	30	and	and	CC
12327	519	31	garnish	garnish	VB
12327	519	32	with	with	IN
12327	519	33	sippets	sippet	NNS
12327	519	34	of	of	IN
12327	519	35	toast	toast	NN
12327	519	36	and	and	CC
12327	519	37	sliced	sliced	JJ
12327	519	38	lemon	lemon	NN
12327	519	39	,	,	,
12327	519	40	or	or	CC
12327	519	41	place	place	VB
12327	519	42	them	-PRON-	PRP
12327	519	43	in	in	IN
12327	519	44	an	an	DT
12327	519	45	edging	edging	NN
12327	519	46	of	of	IN
12327	519	47	rice	rice	NN
12327	519	48	or	or	CC
12327	519	49	mashed	mash	VBN
12327	519	50	potatoes	potato	NNS
12327	519	51	.	.	.
12327	520	1	*	*	NFP
12327	520	2	*	*	NFP
12327	520	3	*	*	NFP
12327	520	4	*	*	NFP
12327	520	5	*	*	NFP
12327	520	6	BROILED	broiled	NN
12327	520	7	FOWL	FOWL	NNS
12327	520	8	AND	and	CC
12327	520	9	MUSHROOMS	mushroom	NNS
12327	520	10	.	.	.
12327	521	1	Truss	Truss	NNP
12327	521	2	a	a	DT
12327	521	3	fine	fine	JJ
12327	521	4	fowl	fowl	NN
12327	521	5	as	as	IN
12327	521	6	if	if	IN
12327	521	7	for	for	IN
12327	521	8	boiling	boiling	NN
12327	521	9	,	,	,
12327	521	10	split	split	VBD
12327	521	11	it	-PRON-	PRP
12327	521	12	down	down	IN
12327	521	13	the	the	DT
12327	521	14	back	back	NN
12327	521	15	,	,	,
12327	521	16	and	and	CC
12327	521	17	broil	broil	NNP
12327	521	18	gently	gently	RB
12327	521	19	;	;	:
12327	521	20	when	when	WRB
12327	521	21	nearly	nearly	RB
12327	521	22	done	do	VBN
12327	521	23	,	,	,
12327	521	24	put	put	VB
12327	521	25	it	-PRON-	PRP
12327	521	26	in	in	IN
12327	521	27	a	a	DT
12327	521	28	stewpan	stewpan	NN
12327	521	29	with	with	IN
12327	521	30	a	a	DT
12327	521	31	good	good	JJ
12327	521	32	gravy	gravy	NN
12327	521	33	,	,	,
12327	521	34	add	add	VB
12327	521	35	a	a	DT
12327	521	36	pint	pint	NN
12327	521	37	of	of	IN
12327	521	38	fresh	fresh	JJ
12327	521	39	button	button	NN
12327	521	40	mushrooms	mushroom	NNS
12327	521	41	,	,	,
12327	521	42	season	season	NN
12327	521	43	to	to	IN
12327	521	44	taste	taste	VB
12327	521	45	;	;	:
12327	521	46	a	a	DT
12327	521	47	little	little	JJ
12327	521	48	mushroom	mushroom	NN
12327	521	49	powder	powder	NN
12327	521	50	and	and	CC
12327	521	51	lemon	lemon	NN
12327	521	52	juice	juice	NN
12327	521	53	improve	improve	VBP
12327	521	54	the	the	DT
12327	521	55	flavour	flavour	NN
12327	521	56	.	.	.
12327	522	1	*	*	NFP
12327	522	2	*	*	NFP
12327	522	3	*	*	NFP
12327	522	4	*	*	NFP
12327	522	5	*	*	NFP
12327	522	6	PIGEONS	pigeon	NNS
12327	522	7	.	.	.
12327	523	1	To	to	TO
12327	523	2	have	have	VB
12327	523	3	a	a	DT
12327	523	4	good	good	JJ
12327	523	5	appearance	appearance	NN
12327	523	6	they	-PRON-	PRP
12327	523	7	should	should	MD
12327	523	8	be	be	VB
12327	523	9	larded	lard	VBN
12327	523	10	and	and	CC
12327	523	11	stuffed	stuff	VBN
12327	523	12	;	;	:
12327	523	13	glazing	glazing	NN
12327	523	14	is	be	VBZ
12327	523	15	also	also	RB
12327	523	16	an	an	DT
12327	523	17	improvement	improvement	NN
12327	523	18	,	,	,
12327	523	19	they	-PRON-	PRP
12327	523	20	form	form	VBP
12327	523	21	a	a	DT
12327	523	22	nice	nice	JJ
12327	523	23	_	_	NNP
12327	523	24	entrée	entrée	NNP
12327	523	25	_	_	NNP
12327	523	26	;	;	:
12327	523	27	they	-PRON-	PRP
12327	523	28	may	may	MD
12327	523	29	be	be	VB
12327	523	30	stewed	stew	VBN
12327	523	31	in	in	IN
12327	523	32	a	a	DT
12327	523	33	strong	strong	JJ
12327	523	34	gravy	gravy	NN
12327	523	35	;	;	:
12327	523	36	when	when	WRB
12327	523	37	done	do	VBN
12327	523	38	enough	enough	RB
12327	523	39	,	,	,
12327	523	40	remove	remove	VB
12327	523	41	the	the	DT
12327	523	42	pigeons	pigeon	NNS
12327	523	43	,	,	,
12327	523	44	thicken	thicken	VB
12327	523	45	the	the	DT
12327	523	46	gravy	gravy	NN
12327	523	47	,	,	,
12327	523	48	add	add	VB
12327	523	49	a	a	DT
12327	523	50	few	few	JJ
12327	523	51	forcemeat	forcemeat	NN
12327	523	52	and	and	CC
12327	523	53	egg	egg	NN
12327	523	54	balls	ball	NNS
12327	523	55	,	,	,
12327	523	56	and	and	CC
12327	523	57	serve	serve	VB
12327	523	58	in	in	IN
12327	523	59	the	the	DT
12327	523	60	dish	dish	NN
12327	523	61	with	with	IN
12327	523	62	the	the	DT
12327	523	63	pigeons	pigeon	NNS
12327	523	64	.	.	.
12327	524	1	Or	or	CC
12327	524	2	they	-PRON-	PRP
12327	524	3	may	may	MD
12327	524	4	be	be	VB
12327	524	5	split	split	VBN
12327	524	6	down	down	RP
12327	524	7	the	the	DT
12327	524	8	back	back	NN
12327	524	9	,	,	,
12327	524	10	broiled	broil	VBN
12327	524	11	,	,	,
12327	524	12	and	and	CC
12327	524	13	then	then	RB
12327	524	14	finished	finish	VBD
12327	524	15	in	in	IN
12327	524	16	the	the	DT
12327	524	17	stew	stew	NN
12327	524	18	-	-	HYPH
12327	524	19	pan	pan	NN
12327	524	20	.	.	.
12327	525	1	*	*	NFP
12327	525	2	*	*	NFP
12327	525	3	*	*	NFP
12327	525	4	*	*	NFP
12327	525	5	*	*	NFP
12327	525	6	STEWED	STEWED	NNP
12327	525	7	GIBLETS	GIBLETS	NNP
12327	525	8	.	.	.
12327	526	1	Scald	Scald	NNP
12327	526	2	one	one	CD
12327	526	3	or	or	CC
12327	526	4	more	more	JJR
12327	526	5	sets	set	NNS
12327	526	6	of	of	IN
12327	526	7	giblets	giblet	NNS
12327	526	8	,	,	,
12327	526	9	set	set	VBD
12327	526	10	them	-PRON-	PRP
12327	526	11	on	on	IN
12327	526	12	the	the	DT
12327	526	13	fire	fire	NN
12327	526	14	with	with	IN
12327	526	15	a	a	DT
12327	526	16	little	little	JJ
12327	526	17	veal	veal	NN
12327	526	18	or	or	CC
12327	526	19	chicken	chicken	NN
12327	526	20	,	,	,
12327	526	21	or	or	CC
12327	526	22	both	both	DT
12327	526	23	,	,	,
12327	526	24	in	in	IN
12327	526	25	a	a	DT
12327	526	26	good	good	JJ
12327	526	27	gravy	gravy	NN
12327	526	28	;	;	,
12327	526	29	season	season	NN
12327	526	30	to	to	TO
12327	526	31	taste	taste	NN
12327	526	32	,	,	,
12327	526	33	thicken	thicken	VB
12327	526	34	the	the	DT
12327	526	35	gravy	gravy	NN
12327	526	36	,	,	,
12327	526	37	and	and	CC
12327	526	38	color	color	VB
12327	526	39	it	-PRON-	PRP
12327	526	40	with	with	IN
12327	526	41	browning	browning	NN
12327	526	42	,	,	,
12327	526	43	flavor	flavor	NN
12327	526	44	with	with	IN
12327	526	45	mushroom	mushroom	NN
12327	526	46	powder	powder	NN
12327	526	47	and	and	CC
12327	526	48	lemon	lemon	NN
12327	526	49	-	-	HYPH
12327	526	50	juice	juice	NN
12327	526	51	and	and	CC
12327	526	52	one	one	CD
12327	526	53	glass	glass	NN
12327	526	54	of	of	IN
12327	526	55	white	white	JJ
12327	526	56	wine	wine	NN
12327	526	57	;	;	,
12327	526	58	forcemeat	forcemeat	NN
12327	526	59	balls	ball	NNS
12327	526	60	should	should	MD
12327	526	61	be	be	VB
12327	526	62	added	add	VBN
12327	526	63	a	a	DT
12327	526	64	few	few	JJ
12327	526	65	minutes	minute	NNS
12327	526	66	before	before	IN
12327	526	67	serving	serve	VBG
12327	526	68	,	,	,
12327	526	69	and	and	CC
12327	526	70	garnish	garnish	VB
12327	526	71	with	with	IN
12327	526	72	thin	thin	JJ
12327	526	73	slices	slice	NNS
12327	526	74	of	of	IN
12327	526	75	hard	hard	JJ
12327	526	76	boiled	boil	VBN
12327	526	77	eggs	egg	NNS
12327	526	78	.	.	.
12327	527	1	*	*	NFP
12327	527	2	*	*	NFP
12327	527	3	*	*	NFP
12327	527	4	*	*	NFP
12327	527	5	*	*	NFP
12327	527	6	DUTCH	DUTCH	NNP
12327	527	7	TOAST	TOAST	NNP
12327	527	8	.	.	.
12327	528	1	Take	take	VB
12327	528	2	the	the	DT
12327	528	3	remains	remain	NNS
12327	528	4	of	of	IN
12327	528	5	any	any	DT
12327	528	6	cold	cold	JJ
12327	528	7	poultry	poultry	NN
12327	528	8	or	or	CC
12327	528	9	meat	meat	NN
12327	528	10	,	,	,
12327	528	11	mince	mince	VB
12327	528	12	it	-PRON-	PRP
12327	528	13	and	and	CC
12327	528	14	season	season	NN
12327	528	15	highly	highly	RB
12327	528	16	;	;	:
12327	528	17	add	add	VB
12327	528	18	to	to	IN
12327	528	19	it	-PRON-	PRP
12327	528	20	any	any	DT
12327	528	21	cold	cold	JJ
12327	528	22	dressed	dress	VBN
12327	528	23	vegetable	vegetable	NN
12327	528	24	,	,	,
12327	528	25	mix	mix	VB
12327	528	26	it	-PRON-	PRP
12327	528	27	up	up	RP
12327	528	28	with	with	IN
12327	528	29	one	one	CD
12327	528	30	or	or	CC
12327	528	31	more	more	JJR
12327	528	32	eggs	egg	NNS
12327	528	33	,	,	,
12327	528	34	and	and	CC
12327	528	35	let	let	VB
12327	528	36	it	-PRON-	PRP
12327	528	37	simmer	simmer	VB
12327	528	38	till	till	IN
12327	528	39	hot	hot	JJ
12327	528	40	in	in	IN
12327	528	41	a	a	DT
12327	528	42	little	little	JJ
12327	528	43	gravy	gravy	NN
12327	528	44	;	;	:
12327	528	45	have	have	VBP
12327	528	46	ready	ready	JJ
12327	528	47	a	a	DT
12327	528	48	square	square	NN
12327	528	49	of	of	IN
12327	528	50	toast	toast	NN
12327	528	51	,	,	,
12327	528	52	and	and	CC
12327	528	53	serve	serve	VB
12327	528	54	it	-PRON-	PRP
12327	528	55	on	on	IN
12327	528	56	it	-PRON-	PRP
12327	528	57	;	;	:
12327	528	58	squeeze	squeeze	VB
12327	528	59	over	over	IN
12327	528	60	a	a	DT
12327	528	61	little	little	JJ
12327	528	62	lemon	lemon	NN
12327	528	63	-	-	HYPH
12327	528	64	juice	juice	NN
12327	528	65	,	,	,
12327	528	66	and	and	CC
12327	528	67	sprinkle	sprinkle	VB
12327	528	68	with	with	IN
12327	528	69	white	white	JJ
12327	528	70	pepper	pepper	NN
12327	528	71	.	.	.
12327	529	1	Vegetables	vegetable	NNS
12327	529	2	prepared	prepare	VBN
12327	529	3	in	in	IN
12327	529	4	this	this	DT
12327	529	5	way	way	NN
12327	529	6	are	be	VBP
12327	529	7	excellent	excellent	JJ
12327	529	8	;	;	:
12327	529	9	cauliflower	cauliflower	NN
12327	529	10	simmered	simmer	VBD
12327	529	11	in	in	IN
12327	529	12	chicken	chicken	NN
12327	529	13	broth	broth	NN
12327	529	14	,	,	,
12327	529	15	seasoned	season	VBD
12327	529	16	delicately	delicately	RB
12327	529	17	and	and	CC
12327	529	18	minced	mince	VBN
12327	529	19	on	on	IN
12327	529	20	toast	toast	NN
12327	529	21	,	,	,
12327	529	22	is	be	VBZ
12327	529	23	a	a	DT
12327	529	24	nutritive	nutritive	JJ
12327	529	25	good	good	JJ
12327	529	26	luncheon	luncheon	NN
12327	529	27	for	for	IN
12327	529	28	an	an	DT
12327	529	29	invalid	invalid	NN
12327	529	30	.	.	.
12327	530	1	*	*	NFP
12327	530	2	*	*	NFP
12327	530	3	*	*	NFP
12327	530	4	*	*	NFP
12327	530	5	*	*	NFP
12327	530	6	TIMBALE	TIMBALE	NNP
12327	530	7	DE	DE	NNP
12327	530	8	MACCARONI	MACCARONI	NNP
12327	530	9	.	.	.
12327	531	1	This	this	DT
12327	531	2	is	be	VBZ
12327	531	3	a	a	DT
12327	531	4	very	very	RB
12327	531	5	pretty	pretty	JJ
12327	531	6	dish	dish	NN
12327	531	7	.	.	.
12327	532	1	The	the	DT
12327	532	2	maccaroni	maccaroni	NN
12327	532	3	must	must	MD
12327	532	4	be	be	VB
12327	532	5	boiled	boil	VBN
12327	532	6	in	in	IN
12327	532	7	water	water	NN
12327	532	8	till	till	IN
12327	532	9	it	-PRON-	PRP
12327	532	10	slightly	slightly	RB
12327	532	11	swells	swell	VBZ
12327	532	12	,	,	,
12327	532	13	and	and	CC
12327	532	14	is	be	VBZ
12327	532	15	soft	soft	JJ
12327	532	16	enough	enough	RB
12327	532	17	to	to	TO
12327	532	18	cut	cut	VB
12327	532	19	;	;	:
12327	532	20	it	-PRON-	PRP
12327	532	21	must	must	MD
12327	532	22	be	be	VB
12327	532	23	cut	cut	VBN
12327	532	24	into	into	IN
12327	532	25	short	short	JJ
12327	532	26	pieces	piece	NNS
12327	532	27	about	about	IN
12327	532	28	two	two	CD
12327	532	29	inches	inch	NNS
12327	532	30	in	in	IN
12327	532	31	length	length	NN
12327	532	32	.	.	.
12327	533	1	Grease	grease	VB
12327	533	2	a	a	DT
12327	533	3	mould	mould	NN
12327	533	4	,	,	,
12327	533	5	and	and	CC
12327	533	6	stick	stick	VB
12327	533	7	the	the	DT
12327	533	8	maccaroni	maccaroni	NN
12327	533	9	closely	closely	RB
12327	533	10	together	together	RB
12327	533	11	all	all	RB
12327	533	12	over	over	IN
12327	533	13	the	the	DT
12327	533	14	mould	mould	NN
12327	533	15	;	;	:
12327	533	16	when	when	WRB
12327	533	17	this	this	DT
12327	533	18	is	be	VBZ
12327	533	19	done	do	VBN
12327	533	20	,	,	,
12327	533	21	and	and	CC
12327	533	22	which	which	WDT
12327	533	23	will	will	MD
12327	533	24	require	require	VB
12327	533	25	some	some	DT
12327	533	26	patience	patience	NN
12327	533	27	,	,	,
12327	533	28	fill	fill	VB
12327	533	29	up	up	RP
12327	533	30	the	the	DT
12327	533	31	space	space	NN
12327	533	32	with	with	IN
12327	533	33	friccassee	friccassee	NN
12327	533	34	of	of	IN
12327	533	35	chicken	chicken	NNP
12327	533	36	,	,	,
12327	533	37	sweetbreads	sweetbread	NNS
12327	533	38	,	,	,
12327	533	39	or	or	CC
12327	533	40	whatever	whatever	WDT
12327	533	41	may	may	MD
12327	533	42	be	be	VB
12327	533	43	liked	like	VBN
12327	533	44	;	;	:
12327	533	45	close	close	VB
12327	533	46	the	the	DT
12327	533	47	mould	mould	NN
12327	533	48	carefully	carefully	RB
12327	533	49	,	,	,
12327	533	50	and	and	CC
12327	533	51	boil	boil	VB
12327	533	52	.	.	.
12327	534	1	Rich	rich	JJ
12327	534	2	white	white	JJ
12327	534	3	sauce	sauce	NN
12327	534	4	is	be	VBZ
12327	534	5	usually	usually	RB
12327	534	6	served	serve	VBN
12327	534	7	with	with	IN
12327	534	8	it	-PRON-	PRP
12327	534	9	,	,	,
12327	534	10	but	but	CC
12327	534	11	not	not	RB
12327	534	12	poured	pour	VBD
12327	534	13	over	over	RP
12327	534	14	the	the	DT
12327	534	15	timbale	timbale	NN
12327	534	16	,	,	,
12327	534	17	as	as	IN
12327	534	18	it	-PRON-	PRP
12327	534	19	would	would	MD
12327	534	20	spoil	spoil	VB
12327	534	21	the	the	DT
12327	534	22	effect	effect	NN
12327	534	23	of	of	IN
12327	534	24	the	the	DT
12327	534	25	honeycomb	honeycomb	NNP
12327	534	26	appearance	appearance	NN
12327	534	27	,	,	,
12327	534	28	which	which	WDT
12327	534	29	is	be	VBZ
12327	534	30	very	very	RB
12327	534	31	pretty	pretty	JJ
12327	534	32	.	.	.
12327	535	1	*	*	NFP
12327	535	2	*	*	NFP
12327	535	3	*	*	NFP
12327	535	4	*	*	NFP
12327	535	5	*	*	NFP
12327	535	6	A	a	DT
12327	535	7	SAVOURY	savoury	NN
12327	535	8	PIE	PIE	NNP
12327	535	9	FOR	for	IN
12327	535	10	PERSONS	person	NNS
12327	535	11	OF	of	IN
12327	535	12	DELICATE	delicate	NN
12327	535	13	DIGESTION	DIGESTION	NNS
12327	535	14	.	.	.
12327	536	1	Cut	cut	VB
12327	536	2	up	up	RP
12327	536	3	fowl	fowl	NN
12327	536	4	and	and	CC
12327	536	5	sweetbread	sweetbread	VBP
12327	536	6	,	,	,
12327	536	7	lay	lie	VBD
12327	536	8	in	in	IN
12327	536	9	the	the	DT
12327	536	10	dish	dish	NN
12327	536	11	in	in	IN
12327	536	12	alternate	alternate	JJ
12327	536	13	layers	layer	NNS
12327	536	14	with	with	IN
12327	536	15	meat	meat	NN
12327	536	16	,	,	,
12327	536	17	jelly	jelly	NNP
12327	536	18	,	,	,
12327	536	19	and	and	CC
12327	536	20	the	the	DT
12327	536	21	yolks	yolk	NNS
12327	536	22	of	of	IN
12327	536	23	hard	hard	RB
12327	536	24	-	-	HYPH
12327	536	25	boiled	boil	VBN
12327	536	26	eggs	egg	NNS
12327	536	27	without	without	IN
12327	536	28	the	the	DT
12327	536	29	whites	white	NNS
12327	536	30	,	,	,
12327	536	31	and	and	CC
12327	536	32	flavor	flavor	NN
12327	536	33	with	with	IN
12327	536	34	lemon	lemon	NN
12327	536	35	-	-	HYPH
12327	536	36	juice	juice	NN
12327	536	37	,	,	,
12327	536	38	white	white	JJ
12327	536	39	pepper	pepper	NN
12327	536	40	,	,	,
12327	536	41	and	and	CC
12327	536	42	salt	salt	NN
12327	536	43	;	;	:
12327	536	44	cover	cover	VB
12327	536	45	with	with	IN
12327	536	46	rice	rice	NN
12327	536	47	prepared	prepare	VBN
12327	536	48	as	as	IN
12327	536	49	follows	follow	VBZ
12327	536	50	:	:	:
12327	536	51	boil	boil	VB
12327	536	52	half	half	PDT
12327	536	53	a	a	DT
12327	536	54	pound	pound	NN
12327	536	55	of	of	IN
12327	536	56	rice	rice	NN
12327	536	57	in	in	IN
12327	536	58	sufficient	sufficient	JJ
12327	536	59	water	water	NN
12327	536	60	to	to	TO
12327	536	61	permit	permit	VB
12327	536	62	it	-PRON-	PRP
12327	536	63	to	to	TO
12327	536	64	swell	swell	VB
12327	536	65	;	;	:
12327	536	66	when	when	WRB
12327	536	67	tender	tender	NNP
12327	536	68	beat	beat	VBD
12327	536	69	it	-PRON-	PRP
12327	536	70	up	up	RP
12327	536	71	to	to	IN
12327	536	72	a	a	DT
12327	536	73	thick	thick	JJ
12327	536	74	paste	paste	NN
12327	536	75	with	with	IN
12327	536	76	the	the	DT
12327	536	77	yolk	yolk	NNP
12327	536	78	of	of	IN
12327	536	79	one	one	CD
12327	536	80	or	or	CC
12327	536	81	two	two	CD
12327	536	82	eggs	egg	NNS
12327	536	83	,	,	,
12327	536	84	season	season	NN
12327	536	85	with	with	IN
12327	536	86	a	a	DT
12327	536	87	little	little	JJ
12327	536	88	salt	salt	NN
12327	536	89	,	,	,
12327	536	90	and	and	CC
12327	536	91	spread	spread	VBD
12327	536	92	it	-PRON-	PRP
12327	536	93	over	over	IN
12327	536	94	the	the	DT
12327	536	95	dish	dish	NN
12327	536	96	thickly	thickly	RB
12327	536	97	.	.	.
12327	537	1	The	the	DT
12327	537	2	fowl	fowl	NN
12327	537	3	and	and	CC
12327	537	4	sweetbread	sweetbread	NN
12327	537	5	should	should	MD
12327	537	6	have	have	VB
12327	537	7	been	be	VBN
12327	537	8	previously	previously	RB
12327	537	9	simmered	simmer	VBN
12327	537	10	till	till	IN
12327	537	11	half	half	NN
12327	537	12	done	do	VBN
12327	537	13	in	in	IN
12327	537	14	a	a	DT
12327	537	15	little	little	JJ
12327	537	16	weak	weak	JJ
12327	537	17	broth	broth	NN
12327	537	18	;	;	:
12327	537	19	the	the	DT
12327	537	20	pie	pie	NN
12327	537	21	must	must	MD
12327	537	22	be	be	VB
12327	537	23	baked	bake	VBN
12327	537	24	in	in	IN
12327	537	25	a	a	DT
12327	537	26	gentle	gentle	JJ
12327	537	27	oven	oven	NN
12327	537	28	,	,	,
12327	537	29	and	and	CC
12327	537	30	if	if	IN
12327	537	31	the	the	DT
12327	537	32	rice	rice	NN
12327	537	33	will	will	MD
12327	537	34	not	not	RB
12327	537	35	brown	brown	VB
12327	537	36	sufficiently	sufficiently	RB
12327	537	37	,	,	,
12327	537	38	finish	finish	VBP
12327	537	39	with	with	IN
12327	537	40	a	a	DT
12327	537	41	salamander	salamander	NN
12327	537	42	.	.	.
12327	538	1	*	*	NFP
12327	538	2	*	*	NFP
12327	538	3	*	*	NFP
12327	538	4	*	*	NFP
12327	538	5	*	*	NFP
12327	538	6	DESCAIDES	DESCAIDES	NNP
12327	538	7	.	.	.
12327	539	1	Take	take	VB
12327	539	2	the	the	DT
12327	539	3	livers	liver	NNS
12327	539	4	of	of	IN
12327	539	5	chickens	chicken	NNS
12327	539	6	or	or	CC
12327	539	7	any	any	DT
12327	539	8	other	other	JJ
12327	539	9	poultry	poultry	NN
12327	539	10	;	;	:
12327	539	11	stew	stew	VB
12327	539	12	it	-PRON-	PRP
12327	539	13	gently	gently	RB
12327	539	14	in	in	IN
12327	539	15	a	a	DT
12327	539	16	little	little	JJ
12327	539	17	good	good	JJ
12327	539	18	gravy	gravy	NN
12327	539	19	seasoned	season	VBN
12327	539	20	with	with	IN
12327	539	21	a	a	DT
12327	539	22	little	little	JJ
12327	539	23	onion	onion	NN
12327	539	24	,	,	,
12327	539	25	mushroom	mushroom	NN
12327	539	26	essence	essence	NN
12327	539	27	,	,	,
12327	539	28	pepper	pepper	NN
12327	539	29	,	,	,
12327	539	30	and	and	CC
12327	539	31	salt	salt	NN
12327	539	32	;	;	:
12327	539	33	when	when	WRB
12327	539	34	tender	tender	NNP
12327	539	35	,	,	,
12327	539	36	remove	remove	VB
12327	539	37	the	the	DT
12327	539	38	livers	liver	NNS
12327	539	39	,	,	,
12327	539	40	place	place	VB
12327	539	41	them	-PRON-	PRP
12327	539	42	on	on	IN
12327	539	43	a	a	DT
12327	539	44	paste	paste	NN
12327	539	45	board	board	NN
12327	539	46	,	,	,
12327	539	47	and	and	CC
12327	539	48	mince	mince	VB
12327	539	49	them	-PRON-	PRP
12327	539	50	;	;	:
12327	539	51	return	return	VB
12327	539	52	them	-PRON-	PRP
12327	539	53	to	to	IN
12327	539	54	the	the	DT
12327	539	55	saucepan	saucepan	NN
12327	539	56	,	,	,
12327	539	57	and	and	CC
12327	539	58	stir	stir	VB
12327	539	59	in	in	IN
12327	539	60	the	the	DT
12327	539	61	yolks	yolk	NNS
12327	539	62	of	of	IN
12327	539	63	one	one	CD
12327	539	64	or	or	CC
12327	539	65	two	two	CD
12327	539	66	eggs	egg	NNS
12327	539	67	,	,	,
12327	539	68	according	accord	VBG
12327	539	69	to	to	IN
12327	539	70	the	the	DT
12327	539	71	quantity	quantity	NN
12327	539	72	of	of	IN
12327	539	73	liver	liver	NN
12327	539	74	,	,	,
12327	539	75	until	until	IN
12327	539	76	the	the	DT
12327	539	77	gravy	gravy	NN
12327	539	78	becomes	become	VBZ
12327	539	79	thick	thick	JJ
12327	539	80	;	;	:
12327	539	81	have	have	VB
12327	539	82	a	a	DT
12327	539	83	round	round	NN
12327	539	84	of	of	IN
12327	539	85	toast	toast	NN
12327	539	86	ready	ready	JJ
12327	539	87	on	on	IN
12327	539	88	a	a	DT
12327	539	89	hot	hot	JJ
12327	539	90	plate	plate	NN
12327	539	91	,	,	,
12327	539	92	and	and	CC
12327	539	93	serve	serve	VB
12327	539	94	it	-PRON-	PRP
12327	539	95	on	on	IN
12327	539	96	the	the	DT
12327	539	97	toast	toast	NN
12327	539	98	;	;	:
12327	539	99	this	this	DT
12327	539	100	is	be	VBZ
12327	539	101	a	a	DT
12327	539	102	very	very	RB
12327	539	103	nice	nice	JJ
12327	539	104	luncheon	luncheon	NN
12327	539	105	or	or	CC
12327	539	106	supper	supper	NN
12327	539	107	dish	dish	NN
12327	539	108	.	.	.
12327	540	1	CHAPTER	CHAPTER	NNP
12327	540	2	V.	V.	NNP
12327	540	3	Vegetables	Vegetables	NNP
12327	540	4	and	and	CC
12327	540	5	Sundries	sundrie	NNS
12327	540	6	.	.	.
12327	541	1	DIRECTIONS	DIRECTIONS	NNP
12327	541	2	FOR	for	IN
12327	541	3	CLEANING	cleaning	NN
12327	541	4	AND	and	CC
12327	541	5	BOILING	boiling	NN
12327	541	6	VEGETABLES	vegetable	NNS
12327	541	7	.	.	.
12327	542	1	Vegetables	vegetable	NNS
12327	542	2	are	be	VBP
12327	542	3	extremely	extremely	RB
12327	542	4	nutritious	nutritious	JJ
12327	542	5	when	when	WRB
12327	542	6	sufficiently	sufficiently	RB
12327	542	7	boiled	boil	VBN
12327	542	8	,	,	,
12327	542	9	but	but	CC
12327	542	10	are	be	VBP
12327	542	11	unwholesome	unwholesome	JJ
12327	542	12	and	and	CC
12327	542	13	indigestible	indigestible	JJ
12327	542	14	when	when	WRB
12327	542	15	not	not	RB
12327	542	16	thoroughly	thoroughly	RB
12327	542	17	dressed	dress	VBN
12327	542	18	;	;	:
12327	542	19	still	still	RB
12327	542	20	they	-PRON-	PRP
12327	542	21	should	should	MD
12327	542	22	not	not	RB
12327	542	23	be	be	VB
12327	542	24	over	over	IN
12327	542	25	boiled	boil	VBN
12327	542	26	,	,	,
12327	542	27	or	or	CC
12327	542	28	they	-PRON-	PRP
12327	542	29	will	will	MD
12327	542	30	lose	lose	VB
12327	542	31	their	-PRON-	PRP$
12327	542	32	flavor	flavor	NN
12327	542	33	.	.	.
12327	543	1	Vegetables	vegetable	NNS
12327	543	2	should	should	MD
12327	543	3	be	be	VB
12327	543	4	shaken	shake	VBN
12327	543	5	to	to	TO
12327	543	6	get	get	VB
12327	543	7	out	out	RP
12327	543	8	any	any	DT
12327	543	9	insects	insect	NNS
12327	543	10	,	,	,
12327	543	11	and	and	CC
12327	543	12	laid	lay	VBN
12327	543	13	in	in	RP
12327	543	14	water	water	NN
12327	543	15	with	with	IN
12327	543	16	a	a	DT
12327	543	17	little	little	JJ
12327	543	18	salt	salt	NN
12327	543	19	.	.	.
12327	544	1	Soft	soft	JJ
12327	544	2	water	water	NN
12327	544	3	is	be	VBZ
12327	544	4	best	best	RB
12327	544	5	suited	suited	JJ
12327	544	6	for	for	IN
12327	544	7	boiling	boil	VBG
12327	544	8	vegetables	vegetable	NNS
12327	544	9	,	,	,
12327	544	10	and	and	CC
12327	544	11	they	-PRON-	PRP
12327	544	12	require	require	VBP
12327	544	13	plenty	plenty	NN
12327	544	14	of	of	IN
12327	544	15	water	water	NN
12327	544	16	;	;	:
12327	544	17	a	a	DT
12327	544	18	little	little	JJ
12327	544	19	salt	salt	NN
12327	544	20	should	should	MD
12327	544	21	be	be	VB
12327	544	22	put	put	VBN
12327	544	23	in	in	IN
12327	544	24	the	the	DT
12327	544	25	saucepan	saucepan	NN
12327	544	26	with	with	IN
12327	544	27	them	-PRON-	PRP
12327	544	28	,	,	,
12327	544	29	and	and	CC
12327	544	30	the	the	DT
12327	544	31	water	water	NN
12327	544	32	should	should	MD
12327	544	33	almost	almost	RB
12327	544	34	invariably	invariably	RB
12327	544	35	be	be	VB
12327	544	36	boiling	boil	VBG
12327	544	37	when	when	WRB
12327	544	38	they	-PRON-	PRP
12327	544	39	are	be	VBP
12327	544	40	put	put	VBN
12327	544	41	in	in	RB
12327	544	42	.	.	.
12327	545	1	Potatoes	potato	NNS
12327	545	2	are	be	VBP
12327	545	3	much	much	RB
12327	545	4	better	well	JJR
12327	545	5	when	when	WRB
12327	545	6	steamed	steam	VBN
12327	545	7	.	.	.
12327	546	1	Peas	pea	NNS
12327	546	2	and	and	CC
12327	546	3	several	several	JJ
12327	546	4	other	other	JJ
12327	546	5	vegetables	vegetable	NNS
12327	546	6	are	be	VBP
12327	546	7	also	also	RB
12327	546	8	improved	improve	VBN
12327	546	9	by	by	IN
12327	546	10	this	this	DT
12327	546	11	mode	mode	NN
12327	546	12	of	of	IN
12327	546	13	cooking	cook	VBG
12327	546	14	them	-PRON-	PRP
12327	546	15	,	,	,
12327	546	16	although	although	IN
12327	546	17	it	-PRON-	PRP
12327	546	18	is	be	VBZ
12327	546	19	seldom	seldom	RB
12327	546	20	adopted	adopt	VBN
12327	546	21	in	in	IN
12327	546	22	England	England	NNP
12327	546	23	.	.	.
12327	547	1	*	*	NFP
12327	547	2	*	*	NFP
12327	547	3	*	*	NFP
12327	547	4	*	*	NFP
12327	547	5	*	*	NFP
12327	547	6	MASHED	mashed	NN
12327	547	7	POTATOES	potato	NNS
12327	547	8	.	.	.
12327	548	1	Boil	boil	VB
12327	548	2	till	till	IN
12327	548	3	perfectly	perfectly	RB
12327	548	4	tender	tender	VB
12327	548	5	;	;	:
12327	548	6	let	let	VB
12327	548	7	them	-PRON-	PRP
12327	548	8	be	be	VB
12327	548	9	quite	quite	RB
12327	548	10	dry	dry	JJ
12327	548	11	,	,	,
12327	548	12	and	and	CC
12327	548	13	press	press	VB
12327	548	14	them	-PRON-	PRP
12327	548	15	through	through	IN
12327	548	16	a	a	DT
12327	548	17	cullender	cullender	NN
12327	548	18	,	,	,
12327	548	19	or	or	CC
12327	548	20	mash	mash	NN
12327	548	21	and	and	CC
12327	548	22	beat	beat	VBD
12327	548	23	them	-PRON-	PRP
12327	548	24	well	well	RB
12327	548	25	with	with	IN
12327	548	26	a	a	DT
12327	548	27	fork	fork	NN
12327	548	28	;	;	:
12327	548	29	add	add	VB
12327	548	30	a	a	DT
12327	548	31	piece	piece	NN
12327	548	32	of	of	IN
12327	548	33	butter	butter	NN
12327	548	34	,	,	,
12327	548	35	and	and	CC
12327	548	36	milk	milk	NN
12327	548	37	,	,	,
12327	548	38	or	or	CC
12327	548	39	cream	cream	NN
12327	548	40	,	,	,
12327	548	41	and	and	CC
12327	548	42	continue	continue	VB
12327	548	43	beating	beat	VBG
12327	548	44	till	till	IN
12327	548	45	they	-PRON-	PRP
12327	548	46	are	be	VBP
12327	548	47	perfectly	perfectly	RB
12327	548	48	smooth	smooth	JJ
12327	548	49	;	;	:
12327	548	50	return	return	VB
12327	548	51	them	-PRON-	PRP
12327	548	52	to	to	IN
12327	548	53	the	the	DT
12327	548	54	saucepan	saucepan	NN
12327	548	55	to	to	IN
12327	548	56	warm	warm	JJ
12327	548	57	,	,	,
12327	548	58	or	or	CC
12327	548	59	they	-PRON-	PRP
12327	548	60	may	may	MD
12327	548	61	be	be	VB
12327	548	62	browned	brown	VBN
12327	548	63	before	before	IN
12327	548	64	the	the	DT
12327	548	65	fire	fire	NN
12327	548	66	.	.	.
12327	549	1	The	the	DT
12327	549	2	chief	chief	JJ
12327	549	3	art	art	NN
12327	549	4	is	be	VBZ
12327	549	5	to	to	TO
12327	549	6	beat	beat	VB
12327	549	7	them	-PRON-	PRP
12327	549	8	sufficiently	sufficiently	RB
12327	549	9	long	long	RB
12327	549	10	,	,	,
12327	549	11	which	which	WDT
12327	549	12	renders	render	VBZ
12327	549	13	them	-PRON-	PRP
12327	549	14	light	light	NN
12327	549	15	.	.	.
12327	550	1	Potatoe	potatoe	NN
12327	550	2	balls	ball	NNS
12327	550	3	are	be	VBP
12327	550	4	mashed	mash	VBN
12327	550	5	potatoes	potato	NNS
12327	550	6	formed	form	VBN
12327	550	7	into	into	IN
12327	550	8	balls	ball	NNS
12327	550	9	glazed	glaze	VBN
12327	550	10	with	with	IN
12327	550	11	the	the	DT
12327	550	12	yolk	yolk	NNP
12327	550	13	of	of	IN
12327	550	14	egg	egg	NN
12327	550	15	,	,	,
12327	550	16	and	and	CC
12327	550	17	browned	brown	VBN
12327	550	18	with	with	IN
12327	550	19	a	a	DT
12327	550	20	salamander	salamander	NN
12327	550	21	.	.	.
12327	551	1	*	*	NFP
12327	551	2	*	*	NFP
12327	551	3	*	*	NFP
12327	551	4	*	*	NFP
12327	551	5	*	*	NFP
12327	551	6	POTATO	potato	NN
12327	551	7	WALL	WALL	NNP
12327	551	8	,	,	,
12327	551	9	OR	or	CC
12327	551	10	EDGING	EDGING	NNP
12327	551	11	.	.	.
12327	552	1	Raise	raise	VB
12327	552	2	a	a	DT
12327	552	3	wall	wall	NN
12327	552	4	of	of	IN
12327	552	5	finely	finely	RB
12327	552	6	-	-	HYPH
12327	552	7	mashed	mash	VBN
12327	552	8	potatoes	potato	NNS
12327	552	9	,	,	,
12327	552	10	of	of	IN
12327	552	11	two	two	CD
12327	552	12	or	or	CC
12327	552	13	three	three	CD
12327	552	14	inches	inch	NNS
12327	552	15	high	high	JJ
12327	552	16	,	,	,
12327	552	17	round	round	IN
12327	552	18	the	the	DT
12327	552	19	dish	dish	NN
12327	552	20	;	;	:
12327	552	21	form	form	VB
12327	552	22	it	-PRON-	PRP
12327	552	23	with	with	IN
12327	552	24	a	a	DT
12327	552	25	spoon	spoon	NN
12327	552	26	to	to	IN
12327	552	27	the	the	DT
12327	552	28	shape	shape	NN
12327	552	29	required	require	VBN
12327	552	30	,	,	,
12327	552	31	brush	brush	VBP
12327	552	32	it	-PRON-	PRP
12327	552	33	over	over	RP
12327	552	34	with	with	IN
12327	552	35	egg	egg	NN
12327	552	36	,	,	,
12327	552	37	and	and	CC
12327	552	38	put	put	VBD
12327	552	39	it	-PRON-	PRP
12327	552	40	in	in	IN
12327	552	41	the	the	DT
12327	552	42	oven	oven	NN
12327	552	43	to	to	TO
12327	552	44	become	become	VB
12327	552	45	hot	hot	JJ
12327	552	46	and	and	CC
12327	552	47	brown	brown	JJ
12327	552	48	;	;	:
12327	552	49	if	if	IN
12327	552	50	it	-PRON-	PRP
12327	552	51	does	do	VBZ
12327	552	52	not	not	RB
12327	552	53	brown	brown	VB
12327	552	54	nicely	nicely	RB
12327	552	55	,	,	,
12327	552	56	use	use	VB
12327	552	57	the	the	DT
12327	552	58	salamander	salamander	NN
12327	552	59	.	.	.
12327	553	1	Rice	Rice	NNP
12327	553	2	is	be	VBZ
12327	553	3	arranged	arrange	VBN
12327	553	4	the	the	DT
12327	553	5	same	same	JJ
12327	553	6	way	way	NN
12327	553	7	to	to	TO
12327	553	8	edge	edge	NN
12327	553	9	curries	curry	NNS
12327	553	10	or	or	CC
12327	553	11	fricassees	fricassee	NNS
12327	553	12	;	;	:
12327	553	13	it	-PRON-	PRP
12327	553	14	must	must	MD
12327	553	15	be	be	VB
12327	553	16	first	first	RB
12327	553	17	boiled	boil	VBN
12327	553	18	till	till	IN
12327	553	19	tender	tender	NN
12327	553	20	.	.	.
12327	554	1	*	*	NFP
12327	554	2	*	*	NFP
12327	554	3	*	*	NFP
12327	554	4	*	*	NFP
12327	554	5	*	*	NFP
12327	554	6	POTATOE	potatoe	NN
12327	554	7	SHAVINGS	shaving	NNS
12327	554	8	.	.	.
12327	555	1	Take	take	VB
12327	555	2	four	four	CD
12327	555	3	fine	fine	JJ
12327	555	4	large	large	JJ
12327	555	5	potatoes	potato	NNS
12327	555	6	,	,	,
12327	555	7	and	and	CC
12327	555	8	having	have	VBG
12327	555	9	peeled	peel	VBD
12327	555	10	them	-PRON-	PRP
12327	555	11	,	,	,
12327	555	12	continue	continue	VB
12327	555	13	to	to	TO
12327	555	14	cut	cut	VB
12327	555	15	them	-PRON-	PRP
12327	555	16	up	up	RP
12327	555	17	as	as	IN
12327	555	18	if	if	IN
12327	555	19	peeling	peel	VBG
12327	555	20	them	-PRON-	PRP
12327	555	21	in	in	IN
12327	555	22	ribbons	ribbon	NNS
12327	555	23	of	of	IN
12327	555	24	equal	equal	JJ
12327	555	25	width	width	NN
12327	555	26	;	;	:
12327	555	27	then	then	RB
12327	555	28	throw	throw	VB
12327	555	29	the	the	DT
12327	555	30	shavings	shaving	NNS
12327	555	31	into	into	IN
12327	555	32	a	a	DT
12327	555	33	frying	frying	JJ
12327	555	34	-	-	HYPH
12327	555	35	pan	pan	NN
12327	555	36	,	,	,
12327	555	37	and	and	CC
12327	555	38	fry	fry	NN
12327	555	39	of	of	IN
12327	555	40	a	a	DT
12327	555	41	fine	fine	JJ
12327	555	42	brown	brown	NN
12327	555	43	;	;	:
12327	555	44	they	-PRON-	PRP
12327	555	45	must	must	MD
12327	555	46	be	be	VB
12327	555	47	constantly	constantly	RB
12327	555	48	moved	move	VBN
12327	555	49	with	with	IN
12327	555	50	a	a	DT
12327	555	51	silver	silver	JJ
12327	555	52	fork	fork	NN
12327	555	53	to	to	TO
12327	555	54	keep	keep	VB
12327	555	55	the	the	DT
12327	555	56	pieces	piece	NNS
12327	555	57	separate	separate	JJ
12327	555	58	.	.	.
12327	556	1	They	-PRON-	PRP
12327	556	2	should	should	MD
12327	556	3	be	be	VB
12327	556	4	laid	lay	VBN
12327	556	5	on	on	IN
12327	556	6	a	a	DT
12327	556	7	cloth	cloth	NN
12327	556	8	to	to	TO
12327	556	9	drain	drain	VB
12327	556	10	,	,	,
12327	556	11	and	and	CC
12327	556	12	placed	place	VBN
12327	556	13	in	in	IN
12327	556	14	the	the	DT
12327	556	15	dish	dish	NN
12327	556	16	lightly	lightly	RB
12327	556	17	.	.	.
12327	557	1	*	*	NFP
12327	557	2	*	*	NFP
12327	557	3	*	*	NFP
12327	557	4	*	*	NFP
12327	557	5	*	*	NFP
12327	557	6	THE	the	DT
12327	557	7	FRENCH	FRENCH	NNP
12327	557	8	WAY	way	NN
12327	557	9	OF	of	IN
12327	557	10	DRESSING	DRESSING	NNP
12327	557	11	SPINACH	SPINACH	NNP
12327	557	12	.	.	.
12327	558	1	Wash	wash	VB
12327	558	2	and	and	CC
12327	558	3	boil	boil	VB
12327	558	4	till	till	IN
12327	558	5	tender	tender	NN
12327	558	6	,	,	,
12327	558	7	then	then	RB
12327	558	8	squeeze	squeeze	VB
12327	558	9	and	and	CC
12327	558	10	strain	strain	VB
12327	558	11	it	-PRON-	PRP
12327	558	12	;	;	:
12327	558	13	press	press	VB
12327	558	14	it	-PRON-	PRP
12327	558	15	in	in	IN
12327	558	16	a	a	DT
12327	558	17	towel	towel	NN
12327	558	18	till	till	IN
12327	558	19	almost	almost	RB
12327	558	20	dry	dry	JJ
12327	558	21	;	;	:
12327	558	22	put	put	VB
12327	558	23	it	-PRON-	PRP
12327	558	24	on	on	IN
12327	558	25	a	a	DT
12327	558	26	board	board	NN
12327	558	27	,	,	,
12327	558	28	and	and	CC
12327	558	29	chop	chop	VB
12327	558	30	it	-PRON-	PRP
12327	558	31	as	as	RB
12327	558	32	finely	finely	RB
12327	558	33	as	as	IN
12327	558	34	possible	possible	JJ
12327	558	35	;	;	:
12327	558	36	then	then	RB
12327	558	37	return	return	VB
12327	558	38	it	-PRON-	PRP
12327	558	39	to	to	IN
12327	558	40	the	the	DT
12327	558	41	saucepan	saucepan	NN
12327	558	42	,	,	,
12327	558	43	with	with	IN
12327	558	44	butter	butter	NN
12327	558	45	,	,	,
12327	558	46	pepper	pepper	NN
12327	558	47	,	,	,
12327	558	48	and	and	CC
12327	558	49	salt	salt	NN
12327	558	50	;	;	:
12327	558	51	stir	stir	VB
12327	558	52	it	-PRON-	PRP
12327	558	53	all	all	PDT
12327	558	54	the	the	DT
12327	558	55	time	time	NN
12327	558	56	,	,	,
12327	558	57	and	and	CC
12327	558	58	let	let	VB
12327	558	59	it	-PRON-	PRP
12327	558	60	boil	boil	VB
12327	558	61	fast	fast	RB
12327	558	62	.	.	.
12327	559	1	*	*	NFP
12327	559	2	*	*	NFP
12327	559	3	*	*	NFP
12327	559	4	*	*	NFP
12327	559	5	*	*	NFP
12327	559	6	STEWED	STEWED	NNP
12327	559	7	SPINACH	SPINACH	NNP
12327	559	8	.	.	.
12327	560	1	Scald	Scald	NNP
12327	560	2	and	and	CC
12327	560	3	chop	chop	VB
12327	560	4	some	some	DT
12327	560	5	spinach	spinach	NN
12327	560	6	small	small	JJ
12327	560	7	;	;	:
12327	560	8	cut	cut	VB
12327	560	9	up	up	RP
12327	560	10	an	an	DT
12327	560	11	onion	onion	NN
12327	560	12	;	;	:
12327	560	13	add	add	VB
12327	560	14	pepper	pepper	NN
12327	560	15	and	and	CC
12327	560	16	salt	salt	NN
12327	560	17	and	and	CC
12327	560	18	brown	brown	JJ
12327	560	19	sugar	sugar	NN
12327	560	20	,	,	,
12327	560	21	with	with	IN
12327	560	22	a	a	DT
12327	560	23	little	little	JJ
12327	560	24	vinegar	vinegar	NN
12327	560	25	,	,	,
12327	560	26	stew	stew	JJ
12327	560	27	all	all	RB
12327	560	28	together	together	RB
12327	560	29	gently	gently	RB
12327	560	30	;	;	:
12327	560	31	serve	serve	VB
12327	560	32	with	with	IN
12327	560	33	poached	poached	JJ
12327	560	34	eggs	egg	NNS
12327	560	35	or	or	CC
12327	560	36	small	small	JJ
12327	560	37	forcemeat	forcemeat	NN
12327	560	38	fritters	fritter	NNS
12327	560	39	.	.	.
12327	561	1	This	this	DT
12327	561	2	forms	form	VBZ
12327	561	3	a	a	DT
12327	561	4	pretty	pretty	JJ
12327	561	5	side	side	NN
12327	561	6	-	-	HYPH
12327	561	7	dish	dish	NN
12327	561	8	,	,	,
12327	561	9	and	and	CC
12327	561	10	is	be	VBZ
12327	561	11	also	also	RB
12327	561	12	a	a	DT
12327	561	13	nice	nice	JJ
12327	561	14	way	way	NN
12327	561	15	of	of	IN
12327	561	16	dressing	dress	VBG
12327	561	17	spinach	spinach	NN
12327	561	18	to	to	TO
12327	561	19	serve	serve	VB
12327	561	20	in	in	IN
12327	561	21	the	the	DT
12327	561	22	same	same	JJ
12327	561	23	dish	dish	NN
12327	561	24	with	with	IN
12327	561	25	cutlets	cutlet	NNS
12327	561	26	.	.	.
12327	562	1	*	*	NFP
12327	562	2	*	*	NFP
12327	562	3	*	*	NFP
12327	562	4	*	*	NFP
12327	562	5	*	*	NFP
12327	562	6	TO	to	IN
12327	562	7	STEW	STEW	NNP
12327	562	8	SPANISH	SPANISH	NNP
12327	562	9	BEANS	bean	NNS
12327	562	10	AND	and	CC
12327	562	11	PEAS	PEAS	NNP
12327	562	12	.	.	.
12327	563	1	Soak	soak	VB
12327	563	2	the	the	DT
12327	563	3	beans	bean	NNS
12327	563	4	over	over	IN
12327	563	5	night	night	NN
12327	563	6	in	in	IN
12327	563	7	cold	cold	JJ
12327	563	8	water	water	NN
12327	563	9	;	;	:
12327	563	10	they	-PRON-	PRP
12327	563	11	must	must	MD
12327	563	12	be	be	VB
12327	563	13	stewed	stew	VBN
12327	563	14	in	in	IN
12327	563	15	only	only	RB
12327	563	16	sufficient	sufficient	JJ
12327	563	17	water	water	NN
12327	563	18	to	to	TO
12327	563	19	cover	cover	VB
12327	563	20	them	-PRON-	PRP
12327	563	21	,	,	,
12327	563	22	with	with	IN
12327	563	23	two	two	CD
12327	563	24	table	table	NN
12327	563	25	spoonsful	spoonsful	JJ
12327	563	26	of	of	IN
12327	563	27	oil	oil	NN
12327	563	28	,	,	,
12327	563	29	a	a	DT
12327	563	30	little	little	JJ
12327	563	31	pepper	pepper	NN
12327	563	32	and	and	CC
12327	563	33	salt	salt	NN
12327	563	34	,	,	,
12327	563	35	and	and	CC
12327	563	36	white	white	JJ
12327	563	37	sugar	sugar	NN
12327	563	38	.	.	.
12327	564	1	When	when	WRB
12327	564	2	done	do	VBN
12327	564	3	they	-PRON-	PRP
12327	564	4	should	should	MD
12327	564	5	be	be	VB
12327	564	6	perfectly	perfectly	RB
12327	564	7	soft	soft	JJ
12327	564	8	and	and	CC
12327	564	9	tender	tender	JJ
12327	564	10	.	.	.
12327	565	1	*	*	NFP
12327	565	2	*	*	NFP
12327	565	3	*	*	NFP
12327	565	4	*	*	NFP
12327	565	5	*	*	NFP
12327	565	6	PEAS	peas	NN
12327	565	7	STEWED	STEWED	NNS
12327	565	8	WITH	with	IN
12327	565	9	OIL	OIL	NNP
12327	565	10	.	.	.
12327	566	1	Put	put	VB
12327	566	2	half	half	PDT
12327	566	3	a	a	DT
12327	566	4	peck	peck	NN
12327	566	5	of	of	IN
12327	566	6	peas	pea	NNS
12327	566	7	into	into	IN
12327	566	8	a	a	DT
12327	566	9	stew	stew	NN
12327	566	10	-	-	HYPH
12327	566	11	pan	pan	NN
12327	566	12	,	,	,
12327	566	13	half	half	PDT
12327	566	14	a	a	DT
12327	566	15	lettuce	lettuce	NN
12327	566	16	chopped	chop	VBN
12327	566	17	small	small	JJ
12327	566	18	,	,	,
12327	566	19	a	a	DT
12327	566	20	little	little	JJ
12327	566	21	mint	mint	NN
12327	566	22	,	,	,
12327	566	23	a	a	DT
12327	566	24	small	small	JJ
12327	566	25	onion	onion	NN
12327	566	26	cut	cut	VBD
12327	566	27	up	up	RP
12327	566	28	,	,	,
12327	566	29	two	two	CD
12327	566	30	table	table	NN
12327	566	31	-	-	HYPH
12327	566	32	spoonsful	spoonsful	JJ
12327	566	33	of	of	IN
12327	566	34	oil	oil	NN
12327	566	35	,	,	,
12327	566	36	and	and	CC
12327	566	37	a	a	DT
12327	566	38	dessert	dessert	NN
12327	566	39	-	-	HYPH
12327	566	40	spoonful	spoonful	JJ
12327	566	41	of	of	IN
12327	566	42	powdered	powdered	JJ
12327	566	43	sugar	sugar	NN
12327	566	44	,	,	,
12327	566	45	with	with	IN
12327	566	46	water	water	NN
12327	566	47	sufficient	sufficient	JJ
12327	566	48	to	to	TO
12327	566	49	cover	cover	VB
12327	566	50	the	the	DT
12327	566	51	peas	pea	NNS
12327	566	52	,	,	,
12327	566	53	watching	watch	VBG
12327	566	54	,	,	,
12327	566	55	from	from	IN
12327	566	56	time	time	NN
12327	566	57	to	to	IN
12327	566	58	time	time	NN
12327	566	59	,	,	,
12327	566	60	that	that	IN
12327	566	61	they	-PRON-	PRP
12327	566	62	do	do	VBP
12327	566	63	not	not	RB
12327	566	64	become	become	VB
12327	566	65	too	too	RB
12327	566	66	dry	dry	JJ
12327	566	67	;	;	:
12327	566	68	let	let	VB
12327	566	69	them	-PRON-	PRP
12327	566	70	stew	stew	VB
12327	566	71	gently	gently	RB
12327	566	72	,	,	,
12327	566	73	taking	take	VBG
12327	566	74	care	care	NN
12327	566	75	that	that	IN
12327	566	76	they	-PRON-	PRP
12327	566	77	do	do	VBP
12327	566	78	not	not	RB
12327	566	79	burn	burn	VB
12327	566	80	,	,	,
12327	566	81	till	till	IN
12327	566	82	perfectly	perfectly	RB
12327	566	83	soft	soft	JJ
12327	566	84	.	.	.
12327	567	1	When	when	WRB
12327	567	2	done	do	VBN
12327	567	3	they	-PRON-	PRP
12327	567	4	should	should	MD
12327	567	5	look	look	VB
12327	567	6	of	of	IN
12327	567	7	a	a	DT
12327	567	8	yellowish	yellowish	JJ
12327	567	9	brown	brown	NN
12327	567	10	.	.	.
12327	568	1	French	french	JJ
12327	568	2	beans	bean	NNS
12327	568	3	,	,	,
12327	568	4	brocoli	brocoli	FW
12327	568	5	,	,	,
12327	568	6	and	and	CC
12327	568	7	greens	greens	NNP
12327	568	8	,	,	,
12327	568	9	stewed	stew	VBN
12327	568	10	in	in	IN
12327	568	11	the	the	DT
12327	568	12	above	above	JJ
12327	568	13	manner	manner	NN
12327	568	14	will	will	MD
12327	568	15	be	be	VB
12327	568	16	found	find	VBN
12327	568	17	excellent	excellent	JJ
12327	568	18	.	.	.
12327	569	1	*	*	NFP
12327	569	2	*	*	NFP
12327	569	3	*	*	NFP
12327	569	4	*	*	NFP
12327	569	5	*	*	NFP
12327	569	6	CUCUMBER	cucumber	NN
12327	569	7	MANGO	MANGO	NNP
12327	569	8	.	.	.
12327	570	1	Cut	cut	VB
12327	570	2	a	a	DT
12327	570	3	large	large	JJ
12327	570	4	cucumber	cucumber	NN
12327	570	5	in	in	IN
12327	570	6	half	half	NN
12327	570	7	,	,	,
12327	570	8	length	length	NN
12327	570	9	ways	way	NNS
12327	570	10	,	,	,
12327	570	11	scoop	scoop	VB
12327	570	12	out	out	RP
12327	570	13	the	the	DT
12327	570	14	seedy	seedy	JJ
12327	570	15	part	part	NN
12327	570	16	,	,	,
12327	570	17	and	and	CC
12327	570	18	lay	lie	VBD
12327	570	19	it	-PRON-	PRP
12327	570	20	in	in	IN
12327	570	21	vinegar	vinegar	NN
12327	570	22	that	that	WDT
12327	570	23	has	have	VBZ
12327	570	24	been	be	VBN
12327	570	25	boiled	boil	VBN
12327	570	26	with	with	IN
12327	570	27	mustard	mustard	NN
12327	570	28	-	-	HYPH
12327	570	29	seed	seed	NN
12327	570	30	,	,	,
12327	570	31	a	a	DT
12327	570	32	little	little	JJ
12327	570	33	garlic	garlic	NN
12327	570	34	,	,	,
12327	570	35	and	and	CC
12327	570	36	spices	spice	NNS
12327	570	37	,	,	,
12327	570	38	for	for	IN
12327	570	39	twenty	twenty	CD
12327	570	40	-	-	HYPH
12327	570	41	four	four	CD
12327	570	42	hours	hour	NNS
12327	570	43	,	,	,
12327	570	44	then	then	RB
12327	570	45	fill	fill	VB
12327	570	46	the	the	DT
12327	570	47	cucumber	cucumber	NN
12327	570	48	with	with	IN
12327	570	49	highly	highly	RB
12327	570	50	-	-	HYPH
12327	570	51	seasoned	season	VBN
12327	570	52	forcemeat	forcemeat	NN
12327	570	53	,	,	,
12327	570	54	and	and	CC
12327	570	55	stew	stew	VB
12327	570	56	it	-PRON-	PRP
12327	570	57	in	in	IN
12327	570	58	a	a	DT
12327	570	59	rich	rich	JJ
12327	570	60	gravy	gravy	NN
12327	570	61	,	,	,
12327	570	62	the	the	DT
12327	570	63	cucumber	cucumber	NN
12327	570	64	must	must	MD
12327	570	65	be	be	VB
12327	570	66	tied	tie	VBN
12327	570	67	to	to	TO
12327	570	68	keep	keep	VB
12327	570	69	it	-PRON-	PRP
12327	570	70	together	together	RB
12327	570	71	.	.	.
12327	571	1	*	*	NFP
12327	571	2	*	*	NFP
12327	571	3	*	*	NFP
12327	571	4	*	*	NFP
12327	571	5	*	*	NFP
12327	571	6	CABBAGE	cabbage	NN
12327	571	7	AND	and	CC
12327	571	8	RICE	rice	NN
12327	571	9	.	.	.
12327	572	1	Scald	Scald	NNP
12327	572	2	till	till	IN
12327	572	3	tender	tender	VB
12327	572	4	a	a	DT
12327	572	5	fine	fine	JJ
12327	572	6	summer	summer	NN
12327	572	7	white	white	JJ
12327	572	8	cabbage	cabbage	NN
12327	572	9	,	,	,
12327	572	10	then	then	RB
12327	572	11	chop	chop	VB
12327	572	12	it	-PRON-	PRP
12327	572	13	up	up	RP
12327	572	14	small	small	JJ
12327	572	15	,	,	,
12327	572	16	and	and	CC
12327	572	17	put	put	VBD
12327	572	18	it	-PRON-	PRP
12327	572	19	into	into	IN
12327	572	20	a	a	DT
12327	572	21	stewpan	stewpan	NN
12327	572	22	,	,	,
12327	572	23	with	with	IN
12327	572	24	a	a	DT
12327	572	25	large	large	JJ
12327	572	26	cup	cup	NN
12327	572	27	of	of	IN
12327	572	28	rice	rice	NN
12327	572	29	,	,	,
12327	572	30	also	also	RB
12327	572	31	previously	previously	RB
12327	572	32	scalded	scald	VBN
12327	572	33	,	,	,
12327	572	34	add	add	VB
12327	572	35	a	a	DT
12327	572	36	little	little	JJ
12327	572	37	water	water	NN
12327	572	38	,	,	,
12327	572	39	a	a	DT
12327	572	40	large	large	JJ
12327	572	41	piece	piece	NN
12327	572	42	of	of	IN
12327	572	43	butter	butter	NN
12327	572	44	,	,	,
12327	572	45	salt	salt	NN
12327	572	46	and	and	CC
12327	572	47	pepper	pepper	NN
12327	572	48	;	;	:
12327	572	49	let	let	VB
12327	572	50	it	-PRON-	PRP
12327	572	51	stew	stew	VB
12327	572	52	gently	gently	RB
12327	572	53	till	till	IN
12327	572	54	thoroughly	thoroughly	RB
12327	572	55	done	do	VBN
12327	572	56	,	,	,
12327	572	57	stirring	stir	VBG
12327	572	58	from	from	IN
12327	572	59	time	time	NN
12327	572	60	to	to	IN
12327	572	61	time	time	NN
12327	572	62	,	,	,
12327	572	63	and	and	CC
12327	572	64	adding	add	VBG
12327	572	65	water	water	NN
12327	572	66	and	and	CC
12327	572	67	butter	butter	NN
12327	572	68	to	to	TO
12327	572	69	prevent	prevent	VB
12327	572	70	its	-PRON-	PRP$
12327	572	71	getting	get	VBG
12327	572	72	too	too	RB
12327	572	73	thick	thick	JJ
12327	572	74	;	;	:
12327	572	75	there	there	EX
12327	572	76	should	should	MD
12327	572	77	be	be	VB
12327	572	78	no	no	DT
12327	572	79	gravy	gravy	NN
12327	572	80	in	in	IN
12327	572	81	the	the	DT
12327	572	82	dish	dish	NN
12327	572	83	when	when	WRB
12327	572	84	served	serve	VBN
12327	572	85	.	.	.
12327	573	1	*	*	NFP
12327	573	2	*	*	NFP
12327	573	3	*	*	NFP
12327	573	4	*	*	NFP
12327	573	5	*	*	NFP
12327	573	6	PALESTINE	palestine	NN
12327	573	7	SALAD	SALAD	NNP
12327	573	8	.	.	.
12327	574	1	Take	take	VB
12327	574	2	a	a	DT
12327	574	3	dozen	dozen	NN
12327	574	4	fine	fine	JJ
12327	574	5	Jerusalem	Jerusalem	NNP
12327	574	6	artichokes	artichoke	VBZ
12327	574	7	,	,	,
12327	574	8	boil	boil	VBP
12327	574	9	till	till	IN
12327	574	10	tender	tender	NN
12327	574	11	,	,	,
12327	574	12	let	let	VB
12327	574	13	the	the	DT
12327	574	14	water	water	NN
12327	574	15	strain	strain	VB
12327	574	16	off	off	RP
12327	574	17	,	,	,
12327	574	18	and	and	CC
12327	574	19	when	when	WRB
12327	574	20	cold	cold	JJ
12327	574	21	cut	cut	VBD
12327	574	22	them	-PRON-	PRP
12327	574	23	in	in	IN
12327	574	24	quarters	quarter	NNS
12327	574	25	,	,	,
12327	574	26	and	and	CC
12327	574	27	pour	pour	VB
12327	574	28	over	over	IN
12327	574	29	a	a	DT
12327	574	30	fine	fine	JJ
12327	574	31	salad	salad	NN
12327	574	32	mixture	mixture	NN
12327	574	33	;	;	:
12327	574	34	the	the	DT
12327	574	35	artichokes	artichoke	NNS
12327	574	36	should	should	MD
12327	574	37	lay	lay	VB
12327	574	38	in	in	IN
12327	574	39	the	the	DT
12327	574	40	sauce	sauce	NN
12327	574	41	half	half	PDT
12327	574	42	an	an	DT
12327	574	43	hour	hour	NN
12327	574	44	before	before	IN
12327	574	45	serving	serve	VBG
12327	574	46	.	.	.
12327	575	1	This	this	DT
12327	575	2	salad	salad	NN
12327	575	3	is	be	VBZ
12327	575	4	a	a	DT
12327	575	5	very	very	RB
12327	575	6	refreshing	refreshing	JJ
12327	575	7	one	one	NN
12327	575	8	,	,	,
12327	575	9	and	and	CC
12327	575	10	has	have	VBZ
12327	575	11	the	the	DT
12327	575	12	advantage	advantage	NN
12327	575	13	of	of	IN
12327	575	14	being	be	VBG
12327	575	15	extremely	extremely	RB
12327	575	16	wholesome	wholesome	JJ
12327	575	17	.	.	.
12327	576	1	*	*	NFP
12327	576	2	*	*	NFP
12327	576	3	*	*	NFP
12327	576	4	*	*	NFP
12327	576	5	*	*	NFP
12327	576	6	A	a	DT
12327	576	7	SPRING	spring	NN
12327	576	8	DISH	dish	NN
12327	576	9	.	.	.
12327	577	1	Take	take	VB
12327	577	2	one	one	CD
12327	577	3	quart	quart	NN
12327	577	4	of	of	IN
12327	577	5	young	young	JJ
12327	577	6	peas	pea	NNS
12327	577	7	,	,	,
12327	577	8	a	a	DT
12327	577	9	little	little	JJ
12327	577	10	mint	mint	NN
12327	577	11	,	,	,
12327	577	12	a	a	DT
12327	577	13	few	few	JJ
12327	577	14	lumps	lump	NNS
12327	577	15	of	of	IN
12327	577	16	sugar	sugar	NN
12327	577	17	,	,	,
12327	577	18	a	a	DT
12327	577	19	little	little	JJ
12327	577	20	salt	salt	NN
12327	577	21	and	and	CC
12327	577	22	white	white	JJ
12327	577	23	pepper	pepper	NN
12327	577	24	,	,	,
12327	577	25	simmer	simmer	VB
12327	577	26	them	-PRON-	PRP
12327	577	27	gently	gently	RB
12327	577	28	in	in	IN
12327	577	29	one	one	CD
12327	577	30	pint	pint	NN
12327	577	31	of	of	IN
12327	577	32	water	water	NN
12327	577	33	,	,	,
12327	577	34	when	when	WRB
12327	577	35	the	the	DT
12327	577	36	peas	pea	NNS
12327	577	37	are	be	VBP
12327	577	38	half	half	RB
12327	577	39	done	do	VBN
12327	577	40	,	,	,
12327	577	41	throw	throw	VB
12327	577	42	in	in	RP
12327	577	43	small	small	JJ
12327	577	44	dumplings	dumpling	NNS
12327	577	45	made	make	VBN
12327	577	46	of	of	IN
12327	577	47	paste	paste	NN
12327	577	48	,	,	,
12327	577	49	as	as	IN
12327	577	50	if	if	IN
12327	577	51	for	for	IN
12327	577	52	short	short	JJ
12327	577	53	crust	crust	NN
12327	577	54	,	,	,
12327	577	55	and	and	CC
12327	577	56	sweetened	sweeten	VBN
12327	577	57	with	with	IN
12327	577	58	a	a	DT
12327	577	59	little	little	JJ
12327	577	60	brown	brown	JJ
12327	577	61	sugar	sugar	NN
12327	577	62	,	,	,
12327	577	63	beat	beat	VBD
12327	577	64	up	up	RP
12327	577	65	two	two	CD
12327	577	66	eggs	egg	NNS
12327	577	67	,	,	,
12327	577	68	and	and	CC
12327	577	69	drop	drop	VB
12327	577	70	in	in	RP
12327	577	71	a	a	DT
12327	577	72	spoonful	spoonful	JJ
12327	577	73	at	at	IN
12327	577	74	a	a	DT
12327	577	75	time	time	NN
12327	577	76	,	,	,
12327	577	77	just	just	RB
12327	577	78	before	before	IN
12327	577	79	serving	serve	VBG
12327	577	80	;	;	:
12327	577	81	it	-PRON-	PRP
12327	577	82	will	will	MD
12327	577	83	require	require	VB
12327	577	84	a	a	DT
12327	577	85	deep	deep	JJ
12327	577	86	dish	dish	NN
12327	577	87	,	,	,
12327	577	88	as	as	IN
12327	577	89	the	the	DT
12327	577	90	liquor	liquor	NN
12327	577	91	is	be	VBZ
12327	577	92	not	not	RB
12327	577	93	to	to	TO
12327	577	94	be	be	VB
12327	577	95	strained	strain	VBN
12327	577	96	off	off	RP
12327	577	97	.	.	.
12327	578	1	Some	some	DT
12327	578	2	prefer	prefer	VBP
12327	578	3	the	the	DT
12327	578	4	eggs	egg	NNS
12327	578	5	poached	poach	VBN
12327	578	6	.	.	.
12327	579	1	*	*	NFP
12327	579	2	*	*	NFP
12327	579	3	*	*	NFP
12327	579	4	*	*	NFP
12327	579	5	*	*	NFP
12327	579	6	CARROTS	carrot	NNS
12327	579	7	AU	AU	NNP
12327	579	8	BEURRE	BEURRE	NNP
12327	579	9	.	.	.
12327	580	1	Boil	boil	VB
12327	580	2	them	-PRON-	PRP
12327	580	3	enough	enough	JJ
12327	580	4	to	to	TO
12327	580	5	be	be	VB
12327	580	6	perfectly	perfectly	RB
12327	580	7	tender	tender	JJ
12327	580	8	,	,	,
12327	580	9	then	then	RB
12327	580	10	cut	cut	VB
12327	580	11	them	-PRON-	PRP
12327	580	12	in	in	IN
12327	580	13	quarters	quarter	NNS
12327	580	14	,	,	,
12327	580	15	and	and	CC
12327	580	16	again	again	RB
12327	580	17	in	in	IN
12327	580	18	lengths	length	NNS
12327	580	19	of	of	IN
12327	580	20	three	three	CD
12327	580	21	inches	inch	NNS
12327	580	22	,	,	,
12327	580	23	drain	drain	VB
12327	580	24	them	-PRON-	PRP
12327	580	25	from	from	IN
12327	580	26	the	the	DT
12327	580	27	water	water	NN
12327	580	28	,	,	,
12327	580	29	and	and	CC
12327	580	30	put	put	VBD
12327	580	31	to	to	IN
12327	580	32	them	-PRON-	PRP
12327	580	33	a	a	DT
12327	580	34	piece	piece	NN
12327	580	35	of	of	IN
12327	580	36	butter	butter	NN
12327	580	37	,	,	,
12327	580	38	salt	salt	NN
12327	580	39	and	and	CC
12327	580	40	pepper	pepper	NN
12327	580	41	,	,	,
12327	580	42	and	and	CC
12327	580	43	simmer	simmer	VB
12327	580	44	them	-PRON-	PRP
12327	580	45	for	for	IN
12327	580	46	a	a	DT
12327	580	47	few	few	JJ
12327	580	48	minutes	minute	NNS
12327	580	49	without	without	IN
12327	580	50	boiling	boil	VBG
12327	580	51	;	;	:
12327	580	52	a	a	DT
12327	580	53	large	large	JJ
12327	580	54	piece	piece	NN
12327	580	55	of	of	IN
12327	580	56	butter	butter	NN
12327	580	57	must	must	MD
12327	580	58	be	be	VB
12327	580	59	used	use	VBN
12327	580	60	.	.	.
12327	581	1	French	french	JJ
12327	581	2	beans	bean	NNS
12327	581	3	are	be	VBP
12327	581	4	good	good	JJ
12327	581	5	dressed	dress	VBN
12327	581	6	in	in	IN
12327	581	7	the	the	DT
12327	581	8	same	same	JJ
12327	581	9	way	way	NN
12327	581	10	.	.	.
12327	582	1	*	*	NFP
12327	582	2	*	*	NFP
12327	582	3	*	*	NFP
12327	582	4	*	*	NFP
12327	582	5	*	*	NFP
12327	582	6	PUREE	puree	NN
12327	582	7	OF	of	IN
12327	582	8	VEGETABLES	vegetables	NN
12327	582	9	.	.	.
12327	583	1	Take	take	VB
12327	583	2	any	any	DT
12327	583	3	vegetable	vegetable	NN
12327	583	4	that	that	WDT
12327	583	5	may	may	MD
12327	583	6	be	be	VB
12327	583	7	approved	approve	VBN
12327	583	8	,	,	,
12327	583	9	boil	boil	VBP
12327	583	10	till	till	IN
12327	583	11	well	well	RB
12327	583	12	done	do	VBN
12327	583	13	,	,	,
12327	583	14	drain	drain	VB
12327	583	15	away	away	RB
12327	583	16	all	all	DT
12327	583	17	water	water	NN
12327	583	18	,	,	,
12327	583	19	reduce	reduce	VB
12327	583	20	the	the	DT
12327	583	21	vegetable	vegetable	NN
12327	583	22	to	to	IN
12327	583	23	a	a	DT
12327	583	24	pulp	pulp	NN
12327	583	25	,	,	,
12327	583	26	and	and	CC
12327	583	27	add	add	VB
12327	583	28	to	to	IN
12327	583	29	it	-PRON-	PRP
12327	583	30	any	any	DT
12327	583	31	fine	fine	JJ
12327	583	32	sauce	sauce	NN
12327	583	33	,	,	,
12327	583	34	to	to	TO
12327	583	35	make	make	VB
12327	583	36	it	-PRON-	PRP
12327	583	37	of	of	IN
12327	583	38	the	the	DT
12327	583	39	consistency	consistency	NN
12327	583	40	of	of	IN
12327	583	41	a	a	DT
12327	583	42	very	very	RB
12327	583	43	thick	thick	JJ
12327	583	44	custard	custard	NN
12327	583	45	.	.	.
12327	584	1	*	*	NFP
12327	584	2	*	*	NFP
12327	584	3	*	*	NFP
12327	584	4	*	*	NFP
12327	584	5	*	*	NFP
12327	584	6	JERUSALEM	JERUSALEM	NNP
12327	584	7	ARTICHOKES	ARTICHOKES	NNP
12327	584	8	FRIED	FRIED	NNP
12327	584	9	.	.	.
12327	585	1	Cut	cut	NN
12327	585	2	in	in	IN
12327	585	3	slices	slice	NNS
12327	585	4	after	after	IN
12327	585	5	parboiling	parboil	VBG
12327	585	6	them	-PRON-	PRP
12327	585	7	,	,	,
12327	585	8	dip	dip	VB
12327	585	9	in	in	IN
12327	585	10	batter	batter	NN
12327	585	11	,	,	,
12327	585	12	and	and	CC
12327	585	13	fry	fry	NN
12327	585	14	.	.	.
12327	586	1	*	*	NFP
12327	586	2	*	*	NFP
12327	586	3	*	*	NFP
12327	586	4	*	*	NFP
12327	586	5	*	*	NFP
12327	586	6	STEWED	STEWED	NNP
12327	586	7	RED	red	JJ
12327	586	8	CABBAGE	cabbage	NN
12327	586	9	.	.	.
12327	587	1	Clean	clean	VB
12327	587	2	and	and	CC
12327	587	3	remove	remove	VB
12327	587	4	the	the	DT
12327	587	5	outer	outer	JJ
12327	587	6	leaves	leave	NNS
12327	587	7	,	,	,
12327	587	8	slice	slice	VB
12327	587	9	it	-PRON-	PRP
12327	587	10	as	as	RB
12327	587	11	thinly	thinly	RB
12327	587	12	as	as	IN
12327	587	13	possible	possible	JJ
12327	587	14	,	,	,
12327	587	15	put	put	VB
12327	587	16	it	-PRON-	PRP
12327	587	17	in	in	IN
12327	587	18	a	a	DT
12327	587	19	saucepan	saucepan	NN
12327	587	20	with	with	IN
12327	587	21	a	a	DT
12327	587	22	large	large	JJ
12327	587	23	piece	piece	NN
12327	587	24	of	of	IN
12327	587	25	butter	butter	NN
12327	587	26	,	,	,
12327	587	27	and	and	CC
12327	587	28	a	a	DT
12327	587	29	tea	tea	NN
12327	587	30	cup	cup	NN
12327	587	31	full	full	JJ
12327	587	32	of	of	IN
12327	587	33	water	water	NN
12327	587	34	,	,	,
12327	587	35	salt	salt	NN
12327	587	36	and	and	CC
12327	587	37	pepper	pepper	NN
12327	587	38	;	;	:
12327	587	39	let	let	VB
12327	587	40	it	-PRON-	PRP
12327	587	41	stew	stew	VB
12327	587	42	slowly	slowly	RB
12327	587	43	till	till	IN
12327	587	44	very	very	RB
12327	587	45	tender	tender	JJ
12327	587	46	.	.	.
12327	588	1	*	*	NFP
12327	588	2	*	*	NFP
12327	588	3	*	*	NFP
12327	588	4	*	*	NFP
12327	588	5	*	*	NFP
12327	588	6	MUSHROOMS	MUSHROOMS	NNP
12327	588	7	AU	AU	NNP
12327	588	8	NATUREL	NATUREL	NNP
12327	588	9	.	.	.
12327	589	1	Clean	clean	VB
12327	589	2	some	some	DT
12327	589	3	fine	fine	JJ
12327	589	4	fresh	fresh	JJ
12327	589	5	mushrooms	mushroom	NNS
12327	589	6	,	,	,
12327	589	7	put	put	VBD
12327	589	8	them	-PRON-	PRP
12327	589	9	in	in	IN
12327	589	10	a	a	DT
12327	589	11	saucepan	saucepan	NN
12327	589	12	with	with	IN
12327	589	13	a	a	DT
12327	589	14	large	large	JJ
12327	589	15	piece	piece	NN
12327	589	16	of	of	IN
12327	589	17	butter	butter	NN
12327	589	18	,	,	,
12327	589	19	pepper	pepper	NN
12327	589	20	and	and	CC
12327	589	21	salt	salt	NN
12327	589	22	;	;	:
12327	589	23	let	let	VB
12327	589	24	them	-PRON-	PRP
12327	589	25	simmer	simmer	VB
12327	589	26	until	until	IN
12327	589	27	tender	tender	NN
12327	589	28	,	,	,
12327	589	29	and	and	CC
12327	589	30	serve	serve	VB
12327	589	31	them	-PRON-	PRP
12327	589	32	with	with	IN
12327	589	33	no	no	DT
12327	589	34	other	other	JJ
12327	589	35	sauce	sauce	NN
12327	589	36	than	than	IN
12327	589	37	that	that	DT
12327	589	38	in	in	IN
12327	589	39	which	which	WDT
12327	589	40	they	-PRON-	PRP
12327	589	41	have	have	VBP
12327	589	42	been	be	VBN
12327	589	43	dressed	dress	VBN
12327	589	44	.	.	.
12327	590	1	Also	also	RB
12327	590	2	stewed	stew	VBN
12327	590	3	in	in	IN
12327	590	4	a	a	DT
12327	590	5	veal	veal	NN
12327	590	6	gravy	gravy	NN
12327	590	7	,	,	,
12327	590	8	and	and	CC
12327	590	9	served	serve	VBD
12327	590	10	with	with	IN
12327	590	11	white	white	JJ
12327	590	12	sauce	sauce	NN
12327	590	13	on	on	IN
12327	590	14	a	a	DT
12327	590	15	toast	toast	NN
12327	590	16	,	,	,
12327	590	17	they	-PRON-	PRP
12327	590	18	form	form	VBP
12327	590	19	a	a	DT
12327	590	20	nice	nice	JJ
12327	590	21	and	and	CC
12327	590	22	pretty	pretty	JJ
12327	590	23	dish	dish	NN
12327	590	24	.	.	.
12327	591	1	The	the	DT
12327	591	2	large	large	JJ
12327	591	3	flap	flap	NN
12327	591	4	mushrooms	mushroom	NNS
12327	591	5	may	may	MD
12327	591	6	be	be	VB
12327	591	7	stewed	stew	VBN
12327	591	8	in	in	IN
12327	591	9	gravy	gravy	NN
12327	591	10	,	,	,
12327	591	11	or	or	CC
12327	591	12	simply	simply	RB
12327	591	13	broiled	broil	VBN
12327	591	14	,	,	,
12327	591	15	seasoned	season	VBN
12327	591	16	with	with	IN
12327	591	17	cayenne	cayenne	NN
12327	591	18	pepper	pepper	NN
12327	591	19	,	,	,
12327	591	20	salt	salt	NN
12327	591	21	,	,	,
12327	591	22	and	and	CC
12327	591	23	lemon	lemon	NN
12327	591	24	juice	juice	NN
12327	591	25	.	.	.
12327	592	1	*	*	NFP
12327	592	2	*	*	NFP
12327	592	3	*	*	NFP
12327	592	4	*	*	NFP
12327	592	5	*	*	NFP
12327	592	6	DRY	DRY	NNP
12327	592	7	TOMATO	TOMATO	NNP
12327	592	8	SOUP	SOUP	NNP
12327	592	9	.	.	.
12327	593	1	Brown	brown	VB
12327	593	2	a	a	DT
12327	593	3	couple	couple	NN
12327	593	4	of	of	IN
12327	593	5	onions	onion	NNS
12327	593	6	in	in	IN
12327	593	7	a	a	DT
12327	593	8	little	little	JJ
12327	593	9	oil	oil	NN
12327	593	10	,	,	,
12327	593	11	about	about	RB
12327	593	12	two	two	CD
12327	593	13	table	table	NN
12327	593	14	-	-	HYPH
12327	593	15	spoonsful	spoonsful	JJ
12327	593	16	or	or	CC
12327	593	17	more	more	JJR
12327	593	18	,	,	,
12327	593	19	according	accord	VBG
12327	593	20	to	to	IN
12327	593	21	the	the	DT
12327	593	22	number	number	NN
12327	593	23	of	of	IN
12327	593	24	tomatos	tomatos	NN
12327	593	25	;	;	:
12327	593	26	when	when	WRB
12327	593	27	hot	hot	JJ
12327	593	28	,	,	,
12327	593	29	add	add	VB
12327	593	30	about	about	RB
12327	593	31	six	six	CD
12327	593	32	tomatos	tomatos	NN
12327	593	33	cut	cut	VBN
12327	593	34	and	and	CC
12327	593	35	peeled	peel	VBN
12327	593	36	,	,	,
12327	593	37	season	season	NN
12327	593	38	with	with	IN
12327	593	39	cayenne	cayenne	NN
12327	593	40	pepper	pepper	NN
12327	593	41	and	and	CC
12327	593	42	salt	salt	NN
12327	593	43	,	,	,
12327	593	44	and	and	CC
12327	593	45	let	let	VB
12327	593	46	the	the	DT
12327	593	47	whole	whole	JJ
12327	593	48	simmer	simmer	NN
12327	593	49	for	for	IN
12327	593	50	a	a	DT
12327	593	51	short	short	JJ
12327	593	52	time	time	NN
12327	593	53	,	,	,
12327	593	54	then	then	RB
12327	593	55	cut	cut	VB
12327	593	56	thin	thin	JJ
12327	593	57	slices	slice	NNS
12327	593	58	of	of	IN
12327	593	59	bread	bread	NN
12327	593	60	,	,	,
12327	593	61	and	and	CC
12327	593	62	put	put	VBD
12327	593	63	as	as	RB
12327	593	64	much	much	JJ
12327	593	65	with	with	IN
12327	593	66	the	the	DT
12327	593	67	tomatos	tomatos	NN
12327	593	68	as	as	IN
12327	593	69	will	will	MD
12327	593	70	bring	bring	VB
12327	593	71	them	-PRON-	PRP
12327	593	72	to	to	IN
12327	593	73	the	the	DT
12327	593	74	consistency	consistency	NN
12327	593	75	of	of	IN
12327	593	76	a	a	DT
12327	593	77	pudding	pudding	NN
12327	593	78	;	;	:
12327	593	79	it	-PRON-	PRP
12327	593	80	must	must	MD
12327	593	81	be	be	VB
12327	593	82	well	well	RB
12327	593	83	beaten	beat	VBN
12327	593	84	up	up	RP
12327	593	85	,	,	,
12327	593	86	stir	stir	VB
12327	593	87	in	in	IN
12327	593	88	the	the	DT
12327	593	89	yolks	yolk	NNS
12327	593	90	of	of	IN
12327	593	91	two	two	CD
12327	593	92	or	or	CC
12327	593	93	three	three	CD
12327	593	94	eggs	egg	NNS
12327	593	95	,	,	,
12327	593	96	and	and	CC
12327	593	97	two	two	CD
12327	593	98	ounces	ounce	NNS
12327	593	99	of	of	IN
12327	593	100	butter	butter	NN
12327	593	101	warmed	warm	VBD
12327	593	102	;	;	:
12327	593	103	turn	turn	VB
12327	593	104	the	the	DT
12327	593	105	whole	whole	NN
12327	593	106	into	into	IN
12327	593	107	a	a	DT
12327	593	108	deep	deep	JJ
12327	593	109	dish	dish	NN
12327	593	110	and	and	CC
12327	593	111	bake	bake	VB
12327	593	112	it	-PRON-	PRP
12327	593	113	very	very	RB
12327	593	114	brown	brown	JJ
12327	593	115	.	.	.
12327	594	1	Crumbs	crumb	NNS
12327	594	2	of	of	IN
12327	594	3	bread	bread	NN
12327	594	4	should	should	MD
12327	594	5	be	be	VB
12327	594	6	strewed	strew	VBN
12327	594	7	over	over	IN
12327	594	8	the	the	DT
12327	594	9	top	top	NN
12327	594	10	,	,	,
12327	594	11	and	and	CC
12327	594	12	a	a	DT
12327	594	13	little	little	JJ
12327	594	14	warmed	warmed	JJ
12327	594	15	butter	butter	NN
12327	594	16	poured	pour	VBD
12327	594	17	over	over	RP
12327	594	18	.	.	.
12327	595	1	*	*	NFP
12327	595	2	*	*	NFP
12327	595	3	*	*	NFP
12327	595	4	*	*	NFP
12327	595	5	*	*	NFP
12327	595	6	DEVILLED	devilled	NN
12327	595	7	BISCUITS	BISCUITS	NNP
12327	595	8	.	.	.
12327	596	1	Butter	butter	VB
12327	596	2	some	some	DT
12327	596	3	biscuits	biscuit	NNS
12327	596	4	on	on	IN
12327	596	5	both	both	DT
12327	596	6	sides	side	NNS
12327	596	7	,	,	,
12327	596	8	and	and	CC
12327	596	9	pepper	pepper	VB
12327	596	10	them	-PRON-	PRP
12327	596	11	well	well	RB
12327	596	12	,	,	,
12327	596	13	make	make	VBP
12327	596	14	a	a	DT
12327	596	15	paste	paste	NN
12327	596	16	of	of	IN
12327	596	17	either	either	DT
12327	596	18	chopped	chop	VBN
12327	596	19	anchovies	anchovy	NNS
12327	596	20	,	,	,
12327	596	21	or	or	CC
12327	596	22	fine	fine	JJ
12327	596	23	cheese	cheese	NN
12327	596	24	,	,	,
12327	596	25	and	and	CC
12327	596	26	spread	spread	VBD
12327	596	27	it	-PRON-	PRP
12327	596	28	on	on	IN
12327	596	29	the	the	DT
12327	596	30	biscuit	biscuit	NN
12327	596	31	,	,	,
12327	596	32	with	with	IN
12327	596	33	mustard	mustard	NN
12327	596	34	and	and	CC
12327	596	35	cayenne	cayenne	NN
12327	596	36	pepper	pepper	NN
12327	596	37	,	,	,
12327	596	38	and	and	CC
12327	596	39	grill	grill	VB
12327	596	40	them	-PRON-	PRP
12327	596	41	.	.	.
12327	597	1	*	*	NFP
12327	597	2	*	*	NFP
12327	597	3	*	*	NFP
12327	597	4	*	*	NFP
12327	597	5	*	*	NFP
12327	597	6	SAVOURY	savoury	NN
12327	597	7	EGGS	EGGS	NNP
12327	597	8	.	.	.
12327	598	1	Boil	boil	VB
12327	598	2	some	some	DT
12327	598	3	eggs	egg	NNS
12327	598	4	hard	hard	RB
12327	598	5	,	,	,
12327	598	6	put	put	VB
12327	598	7	them	-PRON-	PRP
12327	598	8	into	into	IN
12327	598	9	cold	cold	JJ
12327	598	10	water	water	NN
12327	598	11	,	,	,
12327	598	12	cut	cut	VB
12327	598	13	them	-PRON-	PRP
12327	598	14	into	into	IN
12327	598	15	halves	half	NNS
12327	598	16	,	,	,
12327	598	17	take	take	VB
12327	598	18	out	out	RP
12327	598	19	the	the	DT
12327	598	20	yolks	yolk	NNS
12327	598	21	,	,	,
12327	598	22	beat	beat	VBD
12327	598	23	them	-PRON-	PRP
12327	598	24	up	up	RP
12327	598	25	in	in	IN
12327	598	26	a	a	DT
12327	598	27	mortar	mortar	NN
12327	598	28	with	with	IN
12327	598	29	grated	grate	VBN
12327	598	30	hung	hung	NNP
12327	598	31	beef	beef	NN
12327	598	32	,	,	,
12327	598	33	fill	fill	VB
12327	598	34	the	the	DT
12327	598	35	halves	half	NNS
12327	598	36	with	with	IN
12327	598	37	this	this	DT
12327	598	38	mixture	mixture	NN
12327	598	39	,	,	,
12327	598	40	fry	fry	VB
12327	598	41	lightly	lightly	RB
12327	598	42	,	,	,
12327	598	43	and	and	CC
12327	598	44	serve	serve	VB
12327	598	45	with	with	IN
12327	598	46	brown	brown	JJ
12327	598	47	gravy	gravy	NN
12327	598	48	.	.	.
12327	599	1	*	*	NFP
12327	599	2	*	*	NFP
12327	599	3	*	*	NFP
12327	599	4	*	*	NFP
12327	599	5	*	*	NFP
12327	599	6	SAVOURY	SAVOURY	NNP
12327	599	7	CHEESE	CHEESE	NNP
12327	599	8	CAKES	CAKES	NNP
12327	599	9	.	.	.
12327	600	1	Grate	grate	VB
12327	600	2	finely	finely	RB
12327	600	3	an	an	DT
12327	600	4	equal	equal	JJ
12327	600	5	quantity	quantity	NN
12327	600	6	of	of	IN
12327	600	7	stale	stale	JJ
12327	600	8	bread	bread	NN
12327	600	9	and	and	CC
12327	600	10	good	good	JJ
12327	600	11	cheese	cheese	NN
12327	600	12	,	,	,
12327	600	13	season	season	NN
12327	600	14	with	with	IN
12327	600	15	a	a	DT
12327	600	16	little	little	JJ
12327	600	17	pepper	pepper	NN
12327	600	18	and	and	CC
12327	600	19	salt	salt	NN
12327	600	20	,	,	,
12327	600	21	mix	mix	VB
12327	600	22	into	into	IN
12327	600	23	a	a	DT
12327	600	24	batter	batter	NN
12327	600	25	with	with	IN
12327	600	26	eggs	egg	NNS
12327	600	27	,	,	,
12327	600	28	form	form	NN
12327	600	29	into	into	IN
12327	600	30	thin	thin	JJ
12327	600	31	cakes	cake	NNS
12327	600	32	and	and	CC
12327	600	33	fry	fry	NN
12327	600	34	.	.	.
12327	601	1	*	*	NFP
12327	601	2	*	*	NFP
12327	601	3	*	*	NFP
12327	601	4	*	*	NFP
12327	601	5	*	*	NFP
12327	601	6	SCALLOPED	SCALLOPED	NNP
12327	601	7	EGGS	EGGS	NNP
12327	601	8	.	.	.
12327	602	1	Poach	Poach	NNP
12327	602	2	lightly	lightly	RB
12327	602	3	three	three	CD
12327	602	4	or	or	CC
12327	602	5	four	four	CD
12327	602	6	eggs	egg	NNS
12327	602	7	,	,	,
12327	602	8	place	place	VB
12327	602	9	them	-PRON-	PRP
12327	602	10	in	in	IN
12327	602	11	a	a	DT
12327	602	12	dish	dish	NN
12327	602	13	,	,	,
12327	602	14	pour	pour	VB
12327	602	15	upon	upon	IN
12327	602	16	them	-PRON-	PRP
12327	602	17	a	a	DT
12327	602	18	little	little	JJ
12327	602	19	warm	warm	JJ
12327	602	20	butter	butter	NN
12327	602	21	;	;	:
12327	602	22	sprinkle	sprinkle	VB
12327	602	23	with	with	IN
12327	602	24	pepper	pepper	NN
12327	602	25	,	,	,
12327	602	26	salt	salt	NN
12327	602	27	,	,	,
12327	602	28	and	and	CC
12327	602	29	nutmeg	nutmeg	NNP
12327	602	30	,	,	,
12327	602	31	strew	strew	VBD
12327	602	32	over	over	RP
12327	602	33	with	with	IN
12327	602	34	crumbs	crumb	NNS
12327	602	35	of	of	IN
12327	602	36	bread	bread	NN
12327	602	37	,	,	,
12327	602	38	and	and	CC
12327	602	39	brown	brown	NNP
12327	602	40	before	before	IN
12327	602	41	the	the	DT
12327	602	42	fire	fire	NN
12327	602	43	.	.	.
12327	603	1	*	*	NFP
12327	603	2	*	*	NFP
12327	603	3	*	*	NFP
12327	603	4	*	*	NFP
12327	603	5	*	*	NFP
12327	603	6	MACCARONI	maccaroni	NN
12327	603	7	AND	and	CC
12327	603	8	CHEESE	cheese	NN
12327	603	9	.	.	.
12327	604	1	Boil	boil	VB
12327	604	2	some	some	DT
12327	604	3	maccaroni	maccaroni	NN
12327	604	4	in	in	IN
12327	604	5	milk	milk	NN
12327	604	6	or	or	CC
12327	604	7	water	water	NN
12327	604	8	until	until	IN
12327	604	9	tender	tender	NN
12327	604	10	,	,	,
12327	604	11	then	then	RB
12327	604	12	drain	drain	VB
12327	604	13	them	-PRON-	PRP
12327	604	14	and	and	CC
12327	604	15	place	place	VB
12327	604	16	on	on	IN
12327	604	17	a	a	DT
12327	604	18	dish	dish	NN
12327	604	19	with	with	IN
12327	604	20	bits	bit	NNS
12327	604	21	of	of	IN
12327	604	22	butter	butter	NN
12327	604	23	and	and	CC
12327	604	24	grated	grate	VBD
12327	604	25	Parmesan	Parmesan	NNP
12327	604	26	cheese	cheese	NN
12327	604	27	;	;	:
12327	604	28	when	when	WRB
12327	604	29	the	the	DT
12327	604	30	dish	dish	NN
12327	604	31	is	be	VBZ
12327	604	32	filled	fill	VBN
12327	604	33	grate	grate	NN
12327	604	34	more	more	JJR
12327	604	35	cheese	cheese	NN
12327	604	36	over	over	IN
12327	604	37	it	-PRON-	PRP
12327	604	38	and	and	CC
12327	604	39	brown	brown	JJ
12327	604	40	before	before	IN
12327	604	41	the	the	DT
12327	604	42	fire	fire	NN
12327	604	43	.	.	.
12327	605	1	*	*	NFP
12327	605	2	*	*	NFP
12327	605	3	*	*	NFP
12327	605	4	*	*	NFP
12327	605	5	*	*	NFP
12327	605	6	A	a	DT
12327	605	7	FINE	fine	JJ
12327	605	8	RECEIPT	RECEIPT	NNP
12327	605	9	FOR	for	IN
12327	605	10	A	a	DT
12327	605	11	SAVOURY	SAVOURY	NNP
12327	605	12	OMELETTE	omelette	RB
12327	605	13	.	.	.
12327	606	1	Break	break	VB
12327	606	2	four	four	CD
12327	606	3	eggs	egg	NNS
12327	606	4	,	,	,
12327	606	5	beat	beat	VBD
12327	606	6	them	-PRON-	PRP
12327	606	7	up	up	RP
12327	606	8	till	till	IN
12327	606	9	thin	thin	JJ
12327	606	10	enough	enough	RB
12327	606	11	to	to	TO
12327	606	12	pass	pass	VB
12327	606	13	through	through	RP
12327	606	14	a	a	DT
12327	606	15	hair	hair	NN
12327	606	16	sieve	sieve	NN
12327	606	17	,	,	,
12327	606	18	then	then	RB
12327	606	19	beat	beat	VB
12327	606	20	them	-PRON-	PRP
12327	606	21	up	up	RP
12327	606	22	till	till	IN
12327	606	23	perfectly	perfectly	RB
12327	606	24	smooth	smooth	JJ
12327	606	25	and	and	CC
12327	606	26	thin	thin	JJ
12327	606	27	;	;	:
12327	606	28	a	a	DT
12327	606	29	small	small	JJ
12327	606	30	omelette	omelette	NN
12327	606	31	frying	frying	NN
12327	606	32	-	-	HYPH
12327	606	33	pan	pan	NN
12327	606	34	is	be	VBZ
12327	606	35	necessary	necessary	JJ
12327	606	36	for	for	IN
12327	606	37	cooking	cook	VBG
12327	606	38	it	-PRON-	PRP
12327	606	39	well	well	RB
12327	606	40	.	.	.
12327	607	1	Dissolve	dissolve	VB
12327	607	2	in	in	IN
12327	607	3	it	-PRON-	PRP
12327	607	4	a	a	DT
12327	607	5	piece	piece	NN
12327	607	6	of	of	IN
12327	607	7	butter	butter	NN
12327	607	8	,	,	,
12327	607	9	about	about	IN
12327	607	10	an	an	DT
12327	607	11	ounce	ounce	NN
12327	607	12	and	and	CC
12327	607	13	a	a	DT
12327	607	14	half	half	NN
12327	607	15	,	,	,
12327	607	16	pour	pour	VBP
12327	607	17	in	in	IN
12327	607	18	the	the	DT
12327	607	19	egg	egg	NN
12327	607	20	,	,	,
12327	607	21	and	and	CC
12327	607	22	as	as	RB
12327	607	23	soon	soon	RB
12327	607	24	as	as	IN
12327	607	25	it	-PRON-	PRP
12327	607	26	rises	rise	VBZ
12327	607	27	and	and	CC
12327	607	28	is	be	VBZ
12327	607	29	firm	firm	JJ
12327	607	30	,	,	,
12327	607	31	slide	slide	VB
12327	607	32	it	-PRON-	PRP
12327	607	33	on	on	RP
12327	607	34	to	to	IN
12327	607	35	a	a	DT
12327	607	36	warm	warm	JJ
12327	607	37	plate	plate	NN
12327	607	38	and	and	CC
12327	607	39	fold	fold	VB
12327	607	40	it	-PRON-	PRP
12327	607	41	over	over	RP
12327	607	42	;	;	:
12327	607	43	it	-PRON-	PRP
12327	607	44	should	should	MD
12327	607	45	only	only	RB
12327	607	46	be	be	VB
12327	607	47	fried	fry	VBN
12327	607	48	on	on	IN
12327	607	49	one	one	CD
12327	607	50	side	side	NN
12327	607	51	,	,	,
12327	607	52	and	and	CC
12327	607	53	finely	finely	RB
12327	607	54	minced	mince	VBD
12327	607	55	herbs	herb	NNS
12327	607	56	should	should	MD
12327	607	57	be	be	VB
12327	607	58	sprinkled	sprinkle	VBN
12327	607	59	over	over	IN
12327	607	60	the	the	DT
12327	607	61	unfried	unfried	JJ
12327	607	62	side	side	NN
12327	607	63	with	with	IN
12327	607	64	pepper	pepper	NN
12327	607	65	and	and	CC
12327	607	66	salt	salt	NN
12327	607	67	.	.	.
12327	608	1	A	a	DT
12327	608	2	salamander	salamander	NN
12327	608	3	is	be	VBZ
12327	608	4	frequently	frequently	RB
12327	608	5	held	hold	VBN
12327	608	6	over	over	IN
12327	608	7	the	the	DT
12327	608	8	unfried	unfried	JJ
12327	608	9	side	side	NN
12327	608	10	of	of	IN
12327	608	11	the	the	DT
12327	608	12	omelette	omelette	NN
12327	608	13	to	to	TO
12327	608	14	take	take	VB
12327	608	15	off	off	RP
12327	608	16	the	the	DT
12327	608	17	rawness	rawness	NN
12327	608	18	it	-PRON-	PRP
12327	608	19	may	may	MD
12327	608	20	otherwise	otherwise	RB
12327	608	21	have	have	VB
12327	608	22	.	.	.
12327	609	1	*	*	NFP
12327	609	2	*	*	NFP
12327	609	3	*	*	NFP
12327	609	4	*	*	NFP
12327	609	5	*	*	NFP
12327	609	6	CHORISA	chorisa	NN
12327	609	7	OMELETTE	omelette	JJ
12327	609	8	.	.	.
12327	610	1	Add	add	VB
12327	610	2	to	to	IN
12327	610	3	the	the	DT
12327	610	4	eggs	egg	NNS
12327	610	5	,	,	,
12327	610	6	after	after	IN
12327	610	7	they	-PRON-	PRP
12327	610	8	are	be	VBP
12327	610	9	well	well	RB
12327	610	10	beaten	beat	VBN
12327	610	11	as	as	IN
12327	610	12	directed	direct	VBN
12327	610	13	in	in	IN
12327	610	14	the	the	DT
12327	610	15	last	last	JJ
12327	610	16	receipt	receipt	NN
12327	610	17	,	,	,
12327	610	18	half	half	PDT
12327	610	19	a	a	DT
12327	610	20	tea	tea	NN
12327	610	21	-	-	HYPH
12327	610	22	cup	cup	NN
12327	610	23	full	full	JJ
12327	610	24	of	of	IN
12327	610	25	finely	finely	RB
12327	610	26	minced	mince	VBN
12327	610	27	_	_	NNP
12327	610	28	chorisa	chorisa	NN
12327	610	29	_	_	NNP
12327	610	30	;	;	:
12327	610	31	this	this	DT
12327	610	32	omelette	omelette	NN
12327	610	33	must	must	MD
12327	610	34	be	be	VB
12327	610	35	lightly	lightly	RB
12327	610	36	fried	fry	VBN
12327	610	37	on	on	IN
12327	610	38	both	both	DT
12327	610	39	sides	side	NNS
12327	610	40	,	,	,
12327	610	41	or	or	CC
12327	610	42	the	the	DT
12327	610	43	salamander	salamander	NN
12327	610	44	held	hold	VBN
12327	610	45	over	over	IN
12327	610	46	long	long	RB
12327	610	47	enough	enough	RB
12327	610	48	to	to	TO
12327	610	49	dress	dress	VB
12327	610	50	the	the	DT
12327	610	51	_	_	NNP
12327	610	52	chorisa	chorisa	NN
12327	610	53	_	_	NNP
12327	610	54	.	.	.
12327	611	1	*	*	NFP
12327	611	2	*	*	NFP
12327	611	3	*	*	NFP
12327	611	4	*	*	NFP
12327	611	5	*	*	NFP
12327	611	6	RAMAKINS	ramakin	NNS
12327	611	7	.	.	.
12327	612	1	Mix	mix	VB
12327	612	2	together	together	RB
12327	612	3	three	three	CD
12327	612	4	eggs	egg	NNS
12327	612	5	,	,	,
12327	612	6	one	one	CD
12327	612	7	ounce	ounce	NN
12327	612	8	of	of	IN
12327	612	9	warmed	warm	VBN
12327	612	10	butter	butter	NN
12327	612	11	,	,	,
12327	612	12	and	and	CC
12327	612	13	two	two	CD
12327	612	14	of	of	IN
12327	612	15	fine	fine	JJ
12327	612	16	cheese	cheese	NN
12327	612	17	grated	grate	VBD
12327	612	18	,	,	,
12327	612	19	and	and	CC
12327	612	20	bake	bake	VB
12327	612	21	in	in	IN
12327	612	22	small	small	JJ
12327	612	23	patty	patty	NNP
12327	612	24	pans	pan	NNS
12327	612	25	.	.	.
12327	613	1	*	*	NFP
12327	613	2	*	*	NFP
12327	613	3	*	*	NFP
12327	613	4	*	*	NFP
12327	613	5	*	*	NFP
12327	613	6	RISSOLES	rissole	NNS
12327	613	7	.	.	.
12327	614	1	Make	make	VB
12327	614	2	a	a	DT
12327	614	3	fine	fine	JJ
12327	614	4	forcemeat	forcemeat	NN
12327	614	5	of	of	IN
12327	614	6	any	any	DT
12327	614	7	cold	cold	JJ
12327	614	8	meat	meat	NN
12327	614	9	,	,	,
12327	614	10	poultry	poultry	NN
12327	614	11	,	,	,
12327	614	12	or	or	CC
12327	614	13	fish	fish	NN
12327	614	14	,	,	,
12327	614	15	enclose	enclose	VB
12327	614	16	it	-PRON-	PRP
12327	614	17	in	in	IN
12327	614	18	a	a	DT
12327	614	19	very	very	RB
12327	614	20	rich	rich	JJ
12327	614	21	puff	puff	NN
12327	614	22	paste	paste	NN
12327	614	23	,	,	,
12327	614	24	rolled	roll	VBD
12327	614	25	out	out	RP
12327	614	26	extremely	extremely	RB
12327	614	27	thin	thin	JJ
12327	614	28	.	.	.
12327	615	1	They	-PRON-	PRP
12327	615	2	may	may	MD
12327	615	3	be	be	VB
12327	615	4	made	make	VBN
12327	615	5	into	into	IN
12327	615	6	balls	ball	NNS
12327	615	7	or	or	CC
12327	615	8	small	small	JJ
12327	615	9	triangular	triangular	JJ
12327	615	10	turnovers	turnover	NNS
12327	615	11	,	,	,
12327	615	12	or	or	CC
12327	615	13	into	into	IN
12327	615	14	long	long	JJ
12327	615	15	narrow	narrow	JJ
12327	615	16	ribbons	ribbon	NNS
12327	615	17	;	;	:
12327	615	18	the	the	DT
12327	615	19	edges	edge	NNS
12327	615	20	must	must	MD
12327	615	21	be	be	VB
12327	615	22	pressed	press	VBN
12327	615	23	together	together	RB
12327	615	24	,	,	,
12327	615	25	that	that	IN
12327	615	26	they	-PRON-	PRP
12327	615	27	may	may	MD
12327	615	28	not	not	RB
12327	615	29	burst	burst	VB
12327	615	30	in	in	IN
12327	615	31	frying	fry	VBG
12327	615	32	.	.	.
12327	616	1	They	-PRON-	PRP
12327	616	2	form	form	VBP
12327	616	3	a	a	DT
12327	616	4	pretty	pretty	JJ
12327	616	5	dish	dish	NN
12327	616	6	.	.	.
12327	617	1	*	*	NFP
12327	617	2	*	*	NFP
12327	617	3	*	*	NFP
12327	617	4	*	*	NFP
12327	617	5	*	*	NFP
12327	617	6	CROQUETTES	croquette	NNS
12327	617	7	.	.	.
12327	618	1	Pound	pound	VB
12327	618	2	any	any	DT
12327	618	3	cold	cold	JJ
12327	618	4	poultry	poultry	NN
12327	618	5	,	,	,
12327	618	6	meat	meat	NN
12327	618	7	,	,	,
12327	618	8	or	or	CC
12327	618	9	fish	fish	NN
12327	618	10	,	,	,
12327	618	11	make	make	VB
12327	618	12	it	-PRON-	PRP
12327	618	13	into	into	IN
12327	618	14	a	a	DT
12327	618	15	delicate	delicate	JJ
12327	618	16	forcemeat	forcemeat	NN
12327	618	17	;	;	:
12327	618	18	the	the	DT
12327	618	19	flavor	flavor	NN
12327	618	20	can	can	MD
12327	618	21	be	be	VB
12327	618	22	varied	varied	JJ
12327	618	23	according	accord	VBG
12327	618	24	to	to	IN
12327	618	25	taste	taste	NN
12327	618	26	;	;	:
12327	618	27	minced	mince	VBN
12327	618	28	mushrooms	mushroom	NNS
12327	618	29	,	,	,
12327	618	30	herbs	herb	NNS
12327	618	31	,	,	,
12327	618	32	parsley	parsley	NN
12327	618	33	,	,	,
12327	618	34	grated	grate	VBD
12327	618	35	lemon	lemon	NN
12327	618	36	peel	peel	NN
12327	618	37	,	,	,
12327	618	38	are	be	VBP
12327	618	39	suitable	suitable	JJ
12327	618	40	for	for	IN
12327	618	41	poultry	poultry	NN
12327	618	42	and	and	CC
12327	618	43	veal	veal	NN
12327	618	44	;	;	,
12327	618	45	minced	mince	VBN
12327	618	46	anchovies	anchovy	NNS
12327	618	47	should	should	MD
12327	618	48	be	be	VB
12327	618	49	used	use	VBN
12327	618	50	instead	instead	RB
12327	618	51	of	of	IN
12327	618	52	mushrooms	mushroom	NNS
12327	618	53	when	when	WRB
12327	618	54	the	the	DT
12327	618	55	croquettes	croquette	NNS
12327	618	56	are	be	VBP
12327	618	57	made	make	VBN
12327	618	58	of	of	IN
12327	618	59	fish	fish	NN
12327	618	60	.	.	.
12327	619	1	Form	form	VB
12327	619	2	the	the	DT
12327	619	3	mixture	mixture	NN
12327	619	4	into	into	IN
12327	619	5	balls	ball	NNS
12327	619	6	or	or	CC
12327	619	7	oval	oval	NN
12327	619	8	shapes	shape	NNS
12327	619	9	the	the	DT
12327	619	10	size	size	NN
12327	619	11	of	of	IN
12327	619	12	small	small	JJ
12327	619	13	eggs	egg	NNS
12327	619	14	;	;	:
12327	619	15	dip	dip	VB
12327	619	16	them	-PRON-	PRP
12327	619	17	into	into	IN
12327	619	18	beaten	beat	VBN
12327	619	19	eggs	egg	NNS
12327	619	20	,	,	,
12327	619	21	thickly	thickly	RB
12327	619	22	sprinkle	sprinkle	VB
12327	619	23	with	with	IN
12327	619	24	bread	bread	NN
12327	619	25	crumbs	crumb	NNS
12327	619	26	or	or	CC
12327	619	27	pounded	pound	VBD
12327	619	28	vermicelli	vermicelli	NN
12327	619	29	,	,	,
12327	619	30	and	and	CC
12327	619	31	fry	fry	NN
12327	619	32	of	of	IN
12327	619	33	a	a	DT
12327	619	34	handsome	handsome	JJ
12327	619	35	brown	brown	NN
12327	619	36	.	.	.
12327	620	1	*	*	NFP
12327	620	2	*	*	NFP
12327	620	3	*	*	NFP
12327	620	4	*	*	NFP
12327	620	5	*	*	NFP
12327	620	6	CASSEROLE	CASSEROLE	NNP
12327	620	7	AU	AU	NNP
12327	620	8	RIZ	RIZ	NNP
12327	620	9	.	.	.
12327	621	1	Boil	boil	VB
12327	621	2	some	some	DT
12327	621	3	rice	rice	NN
12327	621	4	till	till	IN
12327	621	5	quite	quite	RB
12327	621	6	tender	tender	NN
12327	621	7	,	,	,
12327	621	8	make	make	VB
12327	621	9	it	-PRON-	PRP
12327	621	10	into	into	IN
12327	621	11	a	a	DT
12327	621	12	firm	firm	JJ
12327	621	13	paste	paste	NN
12327	621	14	with	with	IN
12327	621	15	one	one	CD
12327	621	16	egg	egg	NN
12327	621	17	and	and	CC
12327	621	18	a	a	DT
12327	621	19	couple	couple	NN
12327	621	20	of	of	IN
12327	621	21	tablespoons	tablespoon	NNS
12327	621	22	of	of	IN
12327	621	23	strong	strong	JJ
12327	621	24	gravy	gravy	NN
12327	621	25	;	;	:
12327	621	26	then	then	RB
12327	621	27	line	line	VB
12327	621	28	the	the	DT
12327	621	29	inside	inside	NN
12327	621	30	of	of	IN
12327	621	31	a	a	DT
12327	621	32	mould	mould	NN
12327	621	33	with	with	IN
12327	621	34	the	the	DT
12327	621	35	paste	paste	NN
12327	621	36	of	of	IN
12327	621	37	sufficient	sufficient	JJ
12327	621	38	thickness	thickness	NN
12327	621	39	to	to	TO
12327	621	40	turn	turn	VB
12327	621	41	out	out	RP
12327	621	42	without	without	IN
12327	621	43	breaking	break	VBG
12327	621	44	.	.	.
12327	622	1	Some	some	DT
12327	622	2	cooks	cook	NNS
12327	622	3	fill	fill	VBP
12327	622	4	the	the	DT
12327	622	5	mould	mould	NN
12327	622	6	instead	instead	RB
12327	622	7	of	of	IN
12327	622	8	lining	line	VBG
12327	622	9	it	-PRON-	PRP
12327	622	10	only	only	RB
12327	622	11	,	,	,
12327	622	12	and	and	CC
12327	622	13	scoop	scoop	VB
12327	622	14	away	away	RB
12327	622	15	the	the	DT
12327	622	16	centre	centre	NN
12327	622	17	.	.	.
12327	623	1	After	after	IN
12327	623	2	it	-PRON-	PRP
12327	623	3	is	be	VBZ
12327	623	4	turned	turn	VBN
12327	623	5	out	out	RP
12327	623	6	the	the	DT
12327	623	7	rice	rice	NN
12327	623	8	must	must	MD
12327	623	9	stand	stand	VB
12327	623	10	till	till	IN
12327	623	11	cold	cold	JJ
12327	623	12	,	,	,
12327	623	13	before	before	IN
12327	623	14	it	-PRON-	PRP
12327	623	15	is	be	VBZ
12327	623	16	removed	remove	VBN
12327	623	17	from	from	IN
12327	623	18	the	the	DT
12327	623	19	mould	mould	NN
12327	623	20	;	;	:
12327	623	21	then	then	RB
12327	623	22	fill	fill	VB
12327	623	23	the	the	DT
12327	623	24	rice	rice	NN
12327	623	25	with	with	IN
12327	623	26	friccassee	friccassee	NNP
12327	623	27	of	of	IN
12327	623	28	fowl	fowl	NNP
12327	623	29	and	and	CC
12327	623	30	sweetbread	sweetbread	NN
12327	623	31	,	,	,
12327	623	32	with	with	IN
12327	623	33	a	a	DT
12327	623	34	rich	rich	JJ
12327	623	35	white	white	JJ
12327	623	36	sauce	sauce	NN
12327	623	37	,	,	,
12327	623	38	and	and	CC
12327	623	39	place	place	VB
12327	623	40	it	-PRON-	PRP
12327	623	41	in	in	IN
12327	623	42	the	the	DT
12327	623	43	oven	oven	NN
12327	623	44	to	to	TO
12327	623	45	become	become	VB
12327	623	46	hot	hot	JJ
12327	623	47	and	and	CC
12327	623	48	brown	brown	JJ
12327	623	49	.	.	.
12327	624	1	The	the	DT
12327	624	2	mould	mould	NN
12327	624	3	used	use	VBD
12327	624	4	for	for	IN
12327	624	5	a	a	DT
12327	624	6	casserole	casserole	NN
12327	624	7	is	be	VBZ
12327	624	8	oval	oval	JJ
12327	624	9	and	and	CC
12327	624	10	fluted	flute	VBN
12327	624	11	,	,	,
12327	624	12	and	and	CC
12327	624	13	resembles	resemble	VBZ
12327	624	14	a	a	DT
12327	624	15	cake	cake	NN
12327	624	16	mould	mould	NN
12327	624	17	.	.	.
12327	625	1	It	-PRON-	PRP
12327	625	2	is	be	VBZ
12327	625	3	as	as	RB
12327	625	4	well	well	RB
12327	625	5	to	to	TO
12327	625	6	observe	observe	VB
12327	625	7	,	,	,
12327	625	8	it	-PRON-	PRP
12327	625	9	can	can	MD
12327	625	10	not	not	RB
12327	625	11	be	be	VB
12327	625	12	made	make	VBN
12327	625	13	in	in	IN
12327	625	14	a	a	DT
12327	625	15	jelly	jelly	JJ
12327	625	16	mould	mould	NN
12327	625	17	.	.	.
12327	626	1	*	*	NFP
12327	626	2	*	*	NFP
12327	626	3	*	*	NFP
12327	626	4	*	*	NFP
12327	626	5	*	*	NFP
12327	626	6	A	a	DT
12327	626	7	FONDU	FONDU	NNP
12327	626	8	.	.	.
12327	627	1	Make	make	VB
12327	627	2	into	into	IN
12327	627	3	a	a	DT
12327	627	4	batter	batter	NN
12327	627	5	one	one	CD
12327	627	6	ounce	ounce	NN
12327	627	7	and	and	CC
12327	627	8	a	a	DT
12327	627	9	half	half	NN
12327	627	10	of	of	IN
12327	627	11	potatoe	potatoe	NN
12327	627	12	flour	flour	NN
12327	627	13	,	,	,
12327	627	14	with	with	IN
12327	627	15	the	the	DT
12327	627	16	same	same	JJ
12327	627	17	quantity	quantity	NN
12327	627	18	of	of	IN
12327	627	19	grated	grate	VBN
12327	627	20	cheese	cheese	NN
12327	627	21	and	and	CC
12327	627	22	of	of	IN
12327	627	23	butter	butter	NN
12327	627	24	,	,	,
12327	627	25	and	and	CC
12327	627	26	a	a	DT
12327	627	27	quarter	quarter	NN
12327	627	28	of	of	IN
12327	627	29	a	a	DT
12327	627	30	pint	pint	NN
12327	627	31	of	of	IN
12327	627	32	milk	milk	NN
12327	627	33	or	or	CC
12327	627	34	cream	cream	NN
12327	627	35	;	;	:
12327	627	36	add	add	VB
12327	627	37	a	a	DT
12327	627	38	little	little	JJ
12327	627	39	salt	salt	NN
12327	627	40	,	,	,
12327	627	41	very	very	RB
12327	627	42	little	little	JJ
12327	627	43	pepper	pepper	NN
12327	627	44	,	,	,
12327	627	45	and	and	CC
12327	627	46	the	the	DT
12327	627	47	well	well	RB
12327	627	48	-	-	HYPH
12327	627	49	beaten	beat	VBN
12327	627	50	yolks	yolk	NNS
12327	627	51	of	of	IN
12327	627	52	four	four	CD
12327	627	53	fine	fine	JJ
12327	627	54	fresh	fresh	JJ
12327	627	55	eggs	egg	NNS
12327	627	56	;	;	:
12327	627	57	when	when	WRB
12327	627	58	all	all	PDT
12327	627	59	this	this	DT
12327	627	60	is	be	VBZ
12327	627	61	well	well	RB
12327	627	62	mixed	mixed	JJ
12327	627	63	together	together	RB
12327	627	64	,	,	,
12327	627	65	pour	pour	VBP
12327	627	66	in	in	IN
12327	627	67	the	the	DT
12327	627	68	whites	white	NNS
12327	627	69	of	of	IN
12327	627	70	the	the	DT
12327	627	71	eggs	egg	NNS
12327	627	72	,	,	,
12327	627	73	well	well	RB
12327	627	74	whisked	whisk	VBN
12327	627	75	to	to	IN
12327	627	76	a	a	DT
12327	627	77	froth	froth	NN
12327	627	78	;	;	:
12327	627	79	pour	pour	VB
12327	627	80	the	the	DT
12327	627	81	mixture	mixture	NN
12327	627	82	into	into	IN
12327	627	83	a	a	DT
12327	627	84	deep	deep	JJ
12327	627	85	soup	soup	NN
12327	627	86	plate	plate	NN
12327	627	87	or	or	CC
12327	627	88	dish	dish	NN
12327	627	89	,	,	,
12327	627	90	used	use	VBN
12327	627	91	expressly	expressly	RB
12327	627	92	for	for	IN
12327	627	93	the	the	DT
12327	627	94	purpose	purpose	NN
12327	627	95	,	,	,
12327	627	96	and	and	CC
12327	627	97	bake	bake	VB
12327	627	98	in	in	RP
12327	627	99	a	a	DT
12327	627	100	moderate	moderate	JJ
12327	627	101	oven	oven	NN
12327	627	102	.	.	.
12327	628	1	The	the	DT
12327	628	2	dish	dish	NN
12327	628	3	should	should	MD
12327	628	4	be	be	VB
12327	628	5	only	only	RB
12327	628	6	half	half	NN
12327	628	7	filled	fill	VBN
12327	628	8	with	with	IN
12327	628	9	the	the	DT
12327	628	10	_	_	NNP
12327	628	11	fondu	fondu	NN
12327	628	12	_	_	NNP
12327	628	13	,	,	,
12327	628	14	as	as	IN
12327	628	15	it	-PRON-	PRP
12327	628	16	will	will	MD
12327	628	17	rise	rise	VB
12327	628	18	very	very	RB
12327	628	19	high	high	JJ
12327	628	20	.	.	.
12327	629	1	It	-PRON-	PRP
12327	629	2	must	must	MD
12327	629	3	be	be	VB
12327	629	4	served	serve	VBN
12327	629	5	the	the	DT
12327	629	6	moment	moment	NN
12327	629	7	it	-PRON-	PRP
12327	629	8	is	be	VBZ
12327	629	9	ready	ready	JJ
12327	629	10	,	,	,
12327	629	11	or	or	CC
12327	629	12	it	-PRON-	PRP
12327	629	13	will	will	MD
12327	629	14	fall	fall	VB
12327	629	15	.	.	.
12327	630	1	It	-PRON-	PRP
12327	630	2	is	be	VBZ
12327	630	3	a	a	DT
12327	630	4	good	good	JJ
12327	630	5	plan	plan	NN
12327	630	6	to	to	TO
12327	630	7	hold	hold	VB
12327	630	8	a	a	DT
12327	630	9	salamander	salamander	NN
12327	630	10	over	over	IN
12327	630	11	it	-PRON-	PRP
12327	630	12	while	while	IN
12327	630	13	being	be	VBG
12327	630	14	brought	bring	VBN
12327	630	15	to	to	IN
12327	630	16	table	table	NN
12327	630	17	.	.	.
12327	631	1	*	*	NFP
12327	631	2	*	*	NFP
12327	631	3	*	*	NFP
12327	631	4	*	*	NFP
12327	631	5	*	*	NFP
12327	631	6	PETITS	PETITS	NNP
12327	631	7	FONDEAUS	FONDEAUS	NNP
12327	631	8	.	.	.
12327	632	1	Make	make	VB
12327	632	2	a	a	DT
12327	632	3	batter	batter	NN
12327	632	4	as	as	IN
12327	632	5	for	for	IN
12327	632	6	a	a	DT
12327	632	7	fondu	fondu	NN
12327	632	8	,	,	,
12327	632	9	but	but	CC
12327	632	10	use	use	VB
12327	632	11	rice	rice	NN
12327	632	12	flour	flour	NN
12327	632	13	or	or	CC
12327	632	14	arrow	arrow	NN
12327	632	15	root	root	NN
12327	632	16	instead	instead	RB
12327	632	17	of	of	IN
12327	632	18	potatoe	potatoe	NN
12327	632	19	flour	flour	NN
12327	632	20	;	;	:
12327	632	21	add	add	VB
12327	632	22	the	the	DT
12327	632	23	egg	egg	NN
12327	632	24	in	in	IN
12327	632	25	the	the	DT
12327	632	26	same	same	JJ
12327	632	27	manner	manner	NN
12327	632	28	as	as	IN
12327	632	29	for	for	IN
12327	632	30	a	a	DT
12327	632	31	fondu	fondu	NN
12327	632	32	,	,	,
12327	632	33	and	and	CC
12327	632	34	pour	pour	VB
12327	632	35	the	the	DT
12327	632	36	mixture	mixture	NN
12327	632	37	into	into	IN
12327	632	38	small	small	JJ
12327	632	39	paper	paper	NN
12327	632	40	trays	tray	NNS
12327	632	41	fringed	fringe	VBN
12327	632	42	round	round	IN
12327	632	43	the	the	DT
12327	632	44	top	top	NN
12327	632	45	.	.	.
12327	633	1	The	the	DT
12327	633	2	mixture	mixture	NN
12327	633	3	should	should	MD
12327	633	4	only	only	RB
12327	633	5	half	half	PDT
12327	633	6	fill	fill	VB
12327	633	7	the	the	DT
12327	633	8	trays	tray	NNS
12327	633	9	or	or	CC
12327	633	10	cases	case	NNS
12327	633	11	.	.	.
12327	634	1	CHAPTER	CHAPTER	NNP
12327	634	2	VI	VI	NNP
12327	634	3	.	.	.
12327	635	1	Pastry	pastry	NN
12327	635	2	.	.	.
12327	636	1	DIRECTIONS	DIRECTIONS	NNP
12327	636	2	FOR	for	IN
12327	636	3	MAKING	make	VBG
12327	636	4	PASTE	PASTE	NNP
12327	636	5	.	.	.
12327	637	1	To	to	TO
12327	637	2	make	make	VB
12327	637	3	good	good	JJ
12327	637	4	light	light	JJ
12327	637	5	paste	paste	NN
12327	637	6	requires	require	VBZ
12327	637	7	much	much	JJ
12327	637	8	practice	practice	NN
12327	637	9	;	;	:
12327	637	10	as	as	IN
12327	637	11	it	-PRON-	PRP
12327	637	12	is	be	VBZ
12327	637	13	not	not	RB
12327	637	14	only	only	RB
12327	637	15	from	from	IN
12327	637	16	the	the	DT
12327	637	17	proportions	proportion	NNS
12327	637	18	,	,	,
12327	637	19	but	but	CC
12327	637	20	from	from	IN
12327	637	21	the	the	DT
12327	637	22	manner	manner	NN
12327	637	23	of	of	IN
12327	637	24	mixing	mix	VBG
12327	637	25	the	the	DT
12327	637	26	various	various	JJ
12327	637	27	ingredients	ingredient	NNS
12327	637	28	,	,	,
12327	637	29	that	that	WDT
12327	637	30	paste	paste	NN
12327	637	31	acquires	acquire	VBZ
12327	637	32	its	-PRON-	PRP$
12327	637	33	good	good	JJ
12327	637	34	or	or	CC
12327	637	35	bad	bad	JJ
12327	637	36	qualities	quality	NNS
12327	637	37	.	.	.
12327	638	1	Paste	paste	NN
12327	638	2	should	should	MD
12327	638	3	be	be	VB
12327	638	4	worked	work	VBN
12327	638	5	up	up	RP
12327	638	6	very	very	RB
12327	638	7	lightly	lightly	RB
12327	638	8	,	,	,
12327	638	9	and	and	CC
12327	638	10	no	no	DT
12327	638	11	strength	strength	NN
12327	638	12	or	or	CC
12327	638	13	pressure	pressure	NN
12327	638	14	used	use	VBN
12327	638	15	;	;	:
12327	638	16	it	-PRON-	PRP
12327	638	17	should	should	MD
12327	638	18	be	be	VB
12327	638	19	rolled	roll	VBN
12327	638	20	out	out	RP
12327	638	21	_	_	NNP
12327	638	22	from	from	IN
12327	638	23	you	-PRON-	PRP
12327	638	24	_	_	NNP
12327	638	25	,	,	,
12327	638	26	as	as	RB
12327	638	27	lightly	lightly	RB
12327	638	28	as	as	IN
12327	638	29	possible	possible	JJ
12327	638	30	.	.	.
12327	639	1	A	a	DT
12327	639	2	marble	marble	NN
12327	639	3	slab	slab	NN
12327	639	4	is	be	VBZ
12327	639	5	better	well	JJR
12327	639	6	than	than	IN
12327	639	7	a	a	DT
12327	639	8	board	board	NN
12327	639	9	to	to	TO
12327	639	10	make	make	VB
12327	639	11	paste	paste	NN
12327	639	12	on	on	RP
12327	639	13	.	.	.
12327	640	1	The	the	DT
12327	640	2	flour	flour	NN
12327	640	3	should	should	MD
12327	640	4	be	be	VB
12327	640	5	dried	dry	VBN
12327	640	6	for	for	IN
12327	640	7	some	some	DT
12327	640	8	time	time	NN
12327	640	9	before	before	IN
12327	640	10	the	the	DT
12327	640	11	fire	fire	NN
12327	640	12	previously	previously	RB
12327	640	13	to	to	IN
12327	640	14	being	be	VBG
12327	640	15	used	use	VBN
12327	640	16	.	.	.
12327	641	1	In	in	IN
12327	641	2	forming	form	VBG
12327	641	3	it	-PRON-	PRP
12327	641	4	into	into	IN
12327	641	5	paste	paste	NN
12327	641	6	it	-PRON-	PRP
12327	641	7	should	should	MD
12327	641	8	be	be	VB
12327	641	9	wetted	wet	VBN
12327	641	10	as	as	RB
12327	641	11	little	little	JJ
12327	641	12	as	as	IN
12327	641	13	possible	possible	JJ
12327	641	14	,	,	,
12327	641	15	to	to	TO
12327	641	16	prevent	prevent	VB
12327	641	17	its	-PRON-	PRP$
12327	641	18	being	be	VBG
12327	641	19	tough	tough	JJ
12327	641	20	.	.	.
12327	642	1	It	-PRON-	PRP
12327	642	2	is	be	VBZ
12327	642	3	a	a	DT
12327	642	4	great	great	JJ
12327	642	5	mistake	mistake	NN
12327	642	6	to	to	TO
12327	642	7	imagine	imagine	VB
12327	642	8	_	_	NNP
12327	642	9	lard	lard	NN
12327	642	10	_	_	NNP
12327	642	11	is	be	VBZ
12327	642	12	better	well	RBR
12327	642	13	adapted	adapt	VBN
12327	642	14	for	for	IN
12327	642	15	pastry	pastry	NN
12327	642	16	than	than	IN
12327	642	17	butter	butter	NN
12327	642	18	or	or	CC
12327	642	19	clarified	clarify	VBN
12327	642	20	fat	fat	NN
12327	642	21	;	;	:
12327	642	22	it	-PRON-	PRP
12327	642	23	may	may	MD
12327	642	24	make	make	VB
12327	642	25	the	the	DT
12327	642	26	paste	paste	NN
12327	642	27	lighter	light	JJR
12327	642	28	,	,	,
12327	642	29	but	but	CC
12327	642	30	neither	neither	CC
12327	642	31	the	the	DT
12327	642	32	color	color	NN
12327	642	33	nor	nor	CC
12327	642	34	the	the	DT
12327	642	35	flavor	flavor	NN
12327	642	36	will	will	MD
12327	642	37	be	be	VB
12327	642	38	nearly	nearly	RB
12327	642	39	so	so	RB
12327	642	40	good	good	JJ
12327	642	41	,	,	,
12327	642	42	and	and	CC
12327	642	43	the	the	DT
12327	642	44	saving	saving	NN
12327	642	45	is	be	VBZ
12327	642	46	extremely	extremely	RB
12327	642	47	trifling	trifle	VBG
12327	642	48	.	.	.
12327	643	1	To	to	TO
12327	643	2	ensure	ensure	VB
12327	643	3	lightness	lightness	NN
12327	643	4	,	,	,
12327	643	5	paste	paste	NN
12327	643	6	should	should	MD
12327	643	7	be	be	VB
12327	643	8	set	set	VBN
12327	643	9	in	in	IN
12327	643	10	the	the	DT
12327	643	11	oven	oven	NN
12327	643	12	directly	directly	RB
12327	643	13	it	-PRON-	PRP
12327	643	14	is	be	VBZ
12327	643	15	made	make	VBN
12327	643	16	.	.	.
12327	644	1	Puff	puff	JJ
12327	644	2	paste	paste	NN
12327	644	3	requires	require	VBZ
12327	644	4	a	a	DT
12327	644	5	brisk	brisk	JJ
12327	644	6	oven	oven	NN
12327	644	7	.	.	.
12327	645	1	Butter	butter	NN
12327	645	2	should	should	MD
12327	645	3	be	be	VB
12327	645	4	added	add	VBN
12327	645	5	to	to	IN
12327	645	6	the	the	DT
12327	645	7	paste	paste	NN
12327	645	8	in	in	IN
12327	645	9	small	small	JJ
12327	645	10	pieces	piece	NNS
12327	645	11	.	.	.
12327	646	1	The	the	DT
12327	646	2	more	more	JJR
12327	646	3	times	time	NNS
12327	646	4	the	the	DT
12327	646	5	paste	paste	NN
12327	646	6	is	be	VBZ
12327	646	7	folded	fold	VBN
12327	646	8	and	and	CC
12327	646	9	rolled	roll	VBN
12327	646	10	,	,	,
12327	646	11	if	if	IN
12327	646	12	done	do	VBN
12327	646	13	with	with	IN
12327	646	14	a	a	DT
12327	646	15	light	light	JJ
12327	646	16	hand	hand	NN
12327	646	17	and	and	CC
12327	646	18	the	the	DT
12327	646	19	butter	butter	NN
12327	646	20	added	add	VBN
12327	646	21	with	with	IN
12327	646	22	skill	skill	NN
12327	646	23	,	,	,
12327	646	24	the	the	DT
12327	646	25	richer	rich	JJR
12327	646	26	and	and	CC
12327	646	27	lighter	light	JJR
12327	646	28	it	-PRON-	PRP
12327	646	29	will	will	MD
12327	646	30	prove	prove	VB
12327	646	31	.	.	.
12327	647	1	It	-PRON-	PRP
12327	647	2	is	be	VBZ
12327	647	3	no	no	DT
12327	647	4	longer	long	RBR
12327	647	5	customary	customary	JJ
12327	647	6	to	to	TO
12327	647	7	line	line	VB
12327	647	8	the	the	DT
12327	647	9	dish	dish	NN
12327	647	10	for	for	IN
12327	647	11	pies	pie	NNS
12327	647	12	and	and	CC
12327	647	13	fruit	fruit	NN
12327	647	14	tarts	tart	NNS
12327	647	15	.	.	.
12327	648	1	*	*	NFP
12327	648	2	*	*	NFP
12327	648	3	*	*	NFP
12327	648	4	*	*	NFP
12327	648	5	*	*	NFP
12327	648	6	PLAIN	plain	NN
12327	648	7	PUFF	puff	NN
12327	648	8	PASTE	PASTE	NNS
12327	648	9	.	.	.
12327	649	1	Mix	mix	VB
12327	649	2	a	a	DT
12327	649	3	pound	pound	NN
12327	649	4	of	of	IN
12327	649	5	flour	flour	NN
12327	649	6	into	into	IN
12327	649	7	a	a	DT
12327	649	8	stiff	stiff	JJ
12327	649	9	paste	paste	NN
12327	649	10	with	with	IN
12327	649	11	a	a	DT
12327	649	12	little	little	JJ
12327	649	13	water	water	NN
12327	649	14	,	,	,
12327	649	15	first	first	RB
12327	649	16	having	have	VBG
12327	649	17	rubbed	rub	VBN
12327	649	18	into	into	IN
12327	649	19	it	-PRON-	PRP
12327	649	20	about	about	IN
12327	649	21	two	two	CD
12327	649	22	ounces	ounce	NNS
12327	649	23	of	of	IN
12327	649	24	butter	butter	NN
12327	649	25	,	,	,
12327	649	26	then	then	RB
12327	649	27	roll	roll	VB
12327	649	28	it	-PRON-	PRP
12327	649	29	out	out	RP
12327	649	30	;	;	:
12327	649	31	add	add	VB
12327	649	32	by	by	IN
12327	649	33	degrees	degree	NNS
12327	649	34	the	the	DT
12327	649	35	remainder	remainder	NN
12327	649	36	of	of	IN
12327	649	37	the	the	DT
12327	649	38	butter	butter	NN
12327	649	39	(	(	-LRB-
12327	649	40	there	there	EX
12327	649	41	should	should	MD
12327	649	42	be	be	VB
12327	649	43	altogether	altogether	RB
12327	649	44	half	half	PDT
12327	649	45	a	a	DT
12327	649	46	pound	pound	NN
12327	649	47	of	of	IN
12327	649	48	butter	butter	NN
12327	649	49	)	)	-RRB-
12327	649	50	,	,	,
12327	649	51	fold	fold	VB
12327	649	52	the	the	DT
12327	649	53	paste	paste	NN
12327	649	54	and	and	CC
12327	649	55	roll	roll	VB
12327	649	56	about	about	RB
12327	649	57	two	two	CD
12327	649	58	or	or	CC
12327	649	59	three	three	CD
12327	649	60	times	time	NNS
12327	649	61	.	.	.
12327	650	1	*	*	NFP
12327	650	2	*	*	NFP
12327	650	3	*	*	NFP
12327	650	4	*	*	NFP
12327	650	5	*	*	NFP
12327	650	6	VERY	very	RB
12327	650	7	RICH	rich	JJ
12327	650	8	PUFF	puff	NN
12327	650	9	PASTE	PASTE	NNS
12327	650	10	.	.	.
12327	651	1	Mix	mix	VB
12327	651	2	in	in	IN
12327	651	3	the	the	DT
12327	651	4	same	same	JJ
12327	651	5	manner	manner	NN
12327	651	6	equal	equal	JJ
12327	651	7	quantities	quantity	NNS
12327	651	8	of	of	IN
12327	651	9	butter	butter	NN
12327	651	10	and	and	CC
12327	651	11	flour	flour	NN
12327	651	12	,	,	,
12327	651	13	taking	take	VBG
12327	651	14	care	care	NN
12327	651	15	to	to	TO
12327	651	16	have	have	VB
12327	651	17	the	the	DT
12327	651	18	flour	flour	NN
12327	651	19	dried	dry	VBN
12327	651	20	for	for	IN
12327	651	21	a	a	DT
12327	651	22	short	short	JJ
12327	651	23	time	time	NN
12327	651	24	before	before	IN
12327	651	25	the	the	DT
12327	651	26	fire	fire	NN
12327	651	27	;	;	:
12327	651	28	it	-PRON-	PRP
12327	651	29	may	may	MD
12327	651	30	be	be	VB
12327	651	31	folded	fold	VBN
12327	651	32	and	and	CC
12327	651	33	rolled	roll	VBN
12327	651	34	five	five	CD
12327	651	35	or	or	CC
12327	651	36	six	six	CD
12327	651	37	times	time	NNS
12327	651	38	.	.	.
12327	652	1	This	this	DT
12327	652	2	paste	paste	NN
12327	652	3	is	be	VBZ
12327	652	4	well	well	RB
12327	652	5	suited	suited	JJ
12327	652	6	to	to	IN
12327	652	7	vol	vol	NNP
12327	652	8	-	-	HYPH
12327	652	9	au	au	NNP
12327	652	10	-	-	HYPH
12327	652	11	vents	vent	NNS
12327	652	12	and	and	CC
12327	652	13	tartlets	tartlet	NNS
12327	652	14	;	;	:
12327	652	15	an	an	DT
12327	652	16	egg	egg	NN
12327	652	17	well	well	UH
12327	652	18	beaten	beat	VBN
12327	652	19	and	and	CC
12327	652	20	mixed	mix	VBN
12327	652	21	with	with	IN
12327	652	22	the	the	DT
12327	652	23	paste	paste	NN
12327	652	24	is	be	VBZ
12327	652	25	sometimes	sometimes	RB
12327	652	26	added	add	VBN
12327	652	27	.	.	.
12327	653	1	*	*	NFP
12327	653	2	*	*	NFP
12327	653	3	*	*	NFP
12327	653	4	*	*	NFP
12327	653	5	*	*	NFP
12327	653	6	PLAIN	plain	NN
12327	653	7	SHORT	short	JJ
12327	653	8	CRUST	CRUST	NNS
12327	653	9	.	.	.
12327	654	1	Put	put	VB
12327	654	2	half	half	PDT
12327	654	3	a	a	DT
12327	654	4	pound	pound	NN
12327	654	5	of	of	IN
12327	654	6	fresh	fresh	JJ
12327	654	7	butter	butter	NN
12327	654	8	to	to	IN
12327	654	9	a	a	DT
12327	654	10	pound	pound	NN
12327	654	11	of	of	IN
12327	654	12	flour	flour	NN
12327	654	13	,	,	,
12327	654	14	add	add	VB
12327	654	15	the	the	DT
12327	654	16	yolks	yolk	NNS
12327	654	17	of	of	IN
12327	654	18	two	two	CD
12327	654	19	eggs	egg	NNS
12327	654	20	and	and	CC
12327	654	21	a	a	DT
12327	654	22	little	little	RB
12327	654	23	powdered	powdered	JJ
12327	654	24	sugar	sugar	NN
12327	654	25	,	,	,
12327	654	26	mix	mix	VB
12327	654	27	into	into	IN
12327	654	28	a	a	DT
12327	654	29	paste	paste	NN
12327	654	30	with	with	IN
12327	654	31	water	water	NN
12327	654	32	,	,	,
12327	654	33	and	and	CC
12327	654	34	roll	roll	VB
12327	654	35	out	out	RP
12327	654	36	once	once	RB
12327	654	37	.	.	.
12327	655	1	*	*	NFP
12327	655	2	*	*	NFP
12327	655	3	*	*	NFP
12327	655	4	*	*	NFP
12327	655	5	*	*	NFP
12327	655	6	EGG	egg	NN
12327	655	7	PASTE	PASTE	NNP
12327	655	8	,	,	,
12327	655	9	CALLED	call	VBN
12327	655	10	IN	in	IN
12327	655	11	MODERN	MODERN	NNP
12327	655	12	COOKERY	cookery	NN
12327	655	13	NOUILLES	nouille	NNS
12327	655	14	.	.	.
12327	656	1	This	this	DT
12327	656	2	is	be	VBZ
12327	656	3	formed	form	VBN
12327	656	4	by	by	IN
12327	656	5	making	make	VBG
12327	656	6	a	a	DT
12327	656	7	paste	paste	NN
12327	656	8	of	of	IN
12327	656	9	flour	flour	NN
12327	656	10	and	and	CC
12327	656	11	beaten	beat	VBN
12327	656	12	eggs	egg	NNS
12327	656	13	,	,	,
12327	656	14	without	without	IN
12327	656	15	either	either	DT
12327	656	16	butter	butter	NN
12327	656	17	or	or	CC
12327	656	18	water	water	NN
12327	656	19	;	;	:
12327	656	20	it	-PRON-	PRP
12327	656	21	must	must	MD
12327	656	22	be	be	VB
12327	656	23	rolled	roll	VBN
12327	656	24	out	out	RP
12327	656	25	extremely	extremely	RB
12327	656	26	thin	thin	JJ
12327	656	27	and	and	CC
12327	656	28	left	leave	VBN
12327	656	29	to	to	TO
12327	656	30	dry	dry	VB
12327	656	31	;	;	:
12327	656	32	it	-PRON-	PRP
12327	656	33	may	may	MD
12327	656	34	then	then	RB
12327	656	35	be	be	VB
12327	656	36	cut	cut	VBN
12327	656	37	into	into	IN
12327	656	38	narrow	narrow	JJ
12327	656	39	strips	strip	NNS
12327	656	40	or	or	CC
12327	656	41	stamped	stamp	VBD
12327	656	42	with	with	IN
12327	656	43	paste	paste	NN
12327	656	44	cutters	cutter	NNS
12327	656	45	.	.	.
12327	657	1	It	-PRON-	PRP
12327	657	2	is	be	VBZ
12327	657	3	more	more	RBR
12327	657	4	fashionable	fashionable	JJ
12327	657	5	in	in	IN
12327	657	6	soups	soup	NNS
12327	657	7	than	than	IN
12327	657	8	vermicelli	vermicelli	NNP
12327	657	9	.	.	.
12327	658	1	*	*	NFP
12327	658	2	*	*	NFP
12327	658	3	*	*	NFP
12327	658	4	*	*	NFP
12327	658	5	*	*	NFP
12327	658	6	BEEF	beef	NN
12327	658	7	DRIPPING	dripping	NN
12327	658	8	PASTE	PASTE	NNP
12327	658	9	.	.	.
12327	659	1	Mix	mix	VB
12327	659	2	half	half	PDT
12327	659	3	a	a	DT
12327	659	4	pound	pound	NN
12327	659	5	of	of	IN
12327	659	6	clarified	clarify	VBN
12327	659	7	dripping	drip	VBG
12327	659	8	into	into	IN
12327	659	9	one	one	CD
12327	659	10	pound	pound	NN
12327	659	11	of	of	IN
12327	659	12	flour	flour	NN
12327	659	13	;	;	:
12327	659	14	work	work	VB
12327	659	15	it	-PRON-	PRP
12327	659	16	into	into	IN
12327	659	17	a	a	DT
12327	659	18	paste	paste	NN
12327	659	19	with	with	IN
12327	659	20	water	water	NN
12327	659	21	,	,	,
12327	659	22	and	and	CC
12327	659	23	roll	roll	VB
12327	659	24	out	out	RP
12327	659	25	twice	twice	RB
12327	659	26	.	.	.
12327	660	1	This	this	DT
12327	660	2	is	be	VBZ
12327	660	3	a	a	DT
12327	660	4	good	good	JJ
12327	660	5	paste	paste	NN
12327	660	6	for	for	IN
12327	660	7	a	a	DT
12327	660	8	common	common	JJ
12327	660	9	meat	meat	NN
12327	660	10	pie	pie	NN
12327	660	11	.	.	.
12327	661	1	*	*	NFP
12327	661	2	*	*	NFP
12327	661	3	*	*	NFP
12327	661	4	*	*	NFP
12327	661	5	*	*	NFP
12327	661	6	GLAZE	glaze	NN
12327	661	7	FOR	for	IN
12327	661	8	PASTRY	PASTRY	NNS
12327	661	9	.	.	.
12327	662	1	When	when	WRB
12327	662	2	the	the	DT
12327	662	3	pastry	pastry	NN
12327	662	4	is	be	VBZ
12327	662	5	nearly	nearly	RB
12327	662	6	baked	bake	VBN
12327	662	7	,	,	,
12327	662	8	brush	brush	VB
12327	662	9	it	-PRON-	PRP
12327	662	10	over	over	RP
12327	662	11	with	with	IN
12327	662	12	white	white	NN
12327	662	13	of	of	IN
12327	662	14	egg	egg	NN
12327	662	15	,	,	,
12327	662	16	cover	cover	VB
12327	662	17	it	-PRON-	PRP
12327	662	18	thickly	thickly	RB
12327	662	19	with	with	IN
12327	662	20	sifted	sifted	JJ
12327	662	21	sugar	sugar	NN
12327	662	22	,	,	,
12327	662	23	and	and	CC
12327	662	24	brown	brown	VB
12327	662	25	it	-PRON-	PRP
12327	662	26	in	in	IN
12327	662	27	the	the	DT
12327	662	28	oven	oven	NN
12327	662	29	,	,	,
12327	662	30	or	or	CC
12327	662	31	it	-PRON-	PRP
12327	662	32	may	may	MD
12327	662	33	be	be	VB
12327	662	34	browned	brown	VBN
12327	662	35	with	with	IN
12327	662	36	a	a	DT
12327	662	37	salamander	salamander	NN
12327	662	38	.	.	.
12327	663	1	For	for	IN
12327	663	2	savory	savory	JJ
12327	663	3	pies	pie	NNS
12327	663	4	beat	beat	VBD
12327	663	5	the	the	DT
12327	663	6	yolk	yolk	NN
12327	663	7	of	of	IN
12327	663	8	an	an	DT
12327	663	9	egg	egg	NN
12327	663	10	,	,	,
12327	663	11	dip	dip	VB
12327	663	12	a	a	DT
12327	663	13	paste	paste	NN
12327	663	14	-	-	HYPH
12327	663	15	brush	brush	NN
12327	663	16	into	into	IN
12327	663	17	it	-PRON-	PRP
12327	663	18	,	,	,
12327	663	19	and	and	CC
12327	663	20	lay	lie	VBD
12327	663	21	it	-PRON-	PRP
12327	663	22	on	on	IN
12327	663	23	the	the	DT
12327	663	24	crust	crust	NN
12327	663	25	before	before	IN
12327	663	26	baking	baking	NN
12327	663	27	.	.	.
12327	664	1	*	*	NFP
12327	664	2	*	*	NFP
12327	664	3	*	*	NFP
12327	664	4	*	*	NFP
12327	664	5	*	*	NFP
12327	664	6	FRUIT	FRUIT	NNP
12327	664	7	TARTS	tart	NNS
12327	664	8	OR	or	CC
12327	664	9	PIES	pie	NNS
12327	664	10	.	.	.
12327	665	1	A	a	DT
12327	665	2	fruit	fruit	NN
12327	665	3	tart	tart	NN
12327	665	4	is	be	VBZ
12327	665	5	so	so	RB
12327	665	6	common	common	JJ
12327	665	7	a	a	DT
12327	665	8	sweet	sweet	JJ
12327	665	9	that	that	IN
12327	665	10	it	-PRON-	PRP
12327	665	11	is	be	VBZ
12327	665	12	scarcely	scarcely	RB
12327	665	13	necessary	necessary	JJ
12327	665	14	to	to	TO
12327	665	15	give	give	VB
12327	665	16	any	any	DT
12327	665	17	directions	direction	NNS
12327	665	18	concerning	concern	VBG
12327	665	19	it	-PRON-	PRP
12327	665	20	.	.	.
12327	666	1	Acid	acid	JJ
12327	666	2	fruits	fruit	NNS
12327	666	3	are	be	VBP
12327	666	4	best	best	RB
12327	666	5	stewed	stew	VBN
12327	666	6	before	before	IN
12327	666	7	putting	put	VBG
12327	666	8	into	into	IN
12327	666	9	a	a	DT
12327	666	10	pie	pie	NN
12327	666	11	:	:	:
12327	666	12	the	the	DT
12327	666	13	usual	usual	JJ
12327	666	14	proportions	proportion	NNS
12327	666	15	are	be	VBP
12327	666	16	half	half	PDT
12327	666	17	a	a	DT
12327	666	18	pound	pound	NN
12327	666	19	of	of	IN
12327	666	20	sugar	sugar	NN
12327	666	21	to	to	IN
12327	666	22	a	a	DT
12327	666	23	quart	quart	NN
12327	666	24	of	of	IN
12327	666	25	fruit	fruit	NN
12327	666	26	--	--	:
12327	666	27	not	not	RB
12327	666	28	quite	quite	RB
12327	666	29	so	so	RB
12327	666	30	much	much	RB
12327	666	31	if	if	IN
12327	666	32	the	the	DT
12327	666	33	fruit	fruit	NN
12327	666	34	is	be	VBZ
12327	666	35	ripe	ripe	JJ
12327	666	36	;	;	:
12327	666	37	the	the	DT
12327	666	38	fruit	fruit	NN
12327	666	39	should	should	MD
12327	666	40	be	be	VB
12327	666	41	laid	lay	VBN
12327	666	42	high	high	RB
12327	666	43	in	in	IN
12327	666	44	the	the	DT
12327	666	45	middle	middle	NN
12327	666	46	of	of	IN
12327	666	47	the	the	DT
12327	666	48	dish	dish	NN
12327	666	49	,	,	,
12327	666	50	to	to	TO
12327	666	51	make	make	VB
12327	666	52	the	the	DT
12327	666	53	pie	pie	NN
12327	666	54	a	a	DT
12327	666	55	good	good	JJ
12327	666	56	shape	shape	NN
12327	666	57	.	.	.
12327	667	1	It	-PRON-	PRP
12327	667	2	is	be	VBZ
12327	667	3	the	the	DT
12327	667	4	fashion	fashion	NN
12327	667	5	to	to	TO
12327	667	6	lay	lay	VB
12327	667	7	over	over	IN
12327	667	8	the	the	DT
12327	667	9	crust	crust	NN
12327	667	10	,	,	,
12327	667	11	when	when	WRB
12327	667	12	nearly	nearly	RB
12327	667	13	baked	bake	VBD
12327	667	14	,	,	,
12327	667	15	an	an	DT
12327	667	16	icing	icing	NN
12327	667	17	of	of	IN
12327	667	18	the	the	DT
12327	667	19	whites	white	NNS
12327	667	20	of	of	IN
12327	667	21	eggs	egg	NNS
12327	667	22	whisked	whisk	VBN
12327	667	23	with	with	IN
12327	667	24	sugar	sugar	NN
12327	667	25	;	;	:
12327	667	26	the	the	DT
12327	667	27	tart	tart	NN
12327	667	28	or	or	CC
12327	667	29	pie	pie	NN
12327	667	30	is	be	VBZ
12327	667	31	then	then	RB
12327	667	32	replaced	replace	VBN
12327	667	33	in	in	IN
12327	667	34	the	the	DT
12327	667	35	oven	oven	NN
12327	667	36	.	.	.
12327	668	1	*	*	NFP
12327	668	2	*	*	NFP
12327	668	3	*	*	NFP
12327	668	4	*	*	NFP
12327	668	5	*	*	NFP
12327	668	6	A	a	DT
12327	668	7	VERY	very	RB
12327	668	8	FINE	fine	JJ
12327	668	9	SAVOURY	savoury	NN
12327	668	10	PIE	PIE	NNP
12327	668	11	.	.	.
12327	669	1	Lay	lay	VB
12327	669	2	a	a	DT
12327	669	3	fine	fine	JJ
12327	669	4	veal	veal	NN
12327	669	5	cutlet	cutlet	NN
12327	669	6	,	,	,
12327	669	7	cut	cut	VBN
12327	669	8	in	in	IN
12327	669	9	pieces	piece	NNS
12327	669	10	and	and	CC
12327	669	11	seasoned	season	VBD
12327	669	12	,	,	,
12327	669	13	at	at	IN
12327	669	14	the	the	DT
12327	669	15	bottom	bottom	NN
12327	669	16	of	of	IN
12327	669	17	the	the	DT
12327	669	18	dish	dish	NN
12327	669	19	;	;	:
12327	669	20	lay	lie	VBD
12327	669	21	over	over	IN
12327	669	22	it	-PRON-	PRP
12327	669	23	a	a	DT
12327	669	24	layer	layer	NN
12327	669	25	of	of	IN
12327	669	26	smoked	smoke	VBN
12327	669	27	beef	beef	NN
12327	669	28	fat	fat	NN
12327	669	29	,	,	,
12327	669	30	then	then	RB
12327	669	31	a	a	DT
12327	669	32	layer	layer	NN
12327	669	33	of	of	IN
12327	669	34	fine	fine	JJ
12327	669	35	cold	cold	JJ
12327	669	36	jelly	jelly	NN
12327	669	37	made	make	VBN
12327	669	38	from	from	IN
12327	669	39	gravy	gravy	NN
12327	669	40	-	-	HYPH
12327	669	41	beef	beef	NN
12327	669	42	and	and	CC
12327	669	43	veal	veal	NN
12327	669	44	,	,	,
12327	669	45	then	then	RB
12327	669	46	hard	hard	RB
12327	669	47	boiled	boil	VBN
12327	669	48	eggs	egg	NNS
12327	669	49	in	in	IN
12327	669	50	slices	slice	NNS
12327	669	51	,	,	,
12327	669	52	then	then	RB
12327	669	53	chicken	chicken	NN
12327	669	54	or	or	CC
12327	669	55	sweetbread	sweetbread	NN
12327	669	56	,	,	,
12327	669	57	and	and	CC
12327	669	58	then	then	RB
12327	669	59	again	again	RB
12327	669	60	the	the	DT
12327	669	61	jelly	jelly	NN
12327	669	62	,	,	,
12327	669	63	and	and	CC
12327	669	64	so	so	RB
12327	669	65	on	on	RB
12327	669	66	till	till	IN
12327	669	67	the	the	DT
12327	669	68	dish	dish	NN
12327	669	69	is	be	VBZ
12327	669	70	filled	fill	VBN
12327	669	71	;	;	:
12327	669	72	put	put	VB
12327	669	73	no	no	DT
12327	669	74	water	water	NN
12327	669	75	,	,	,
12327	669	76	and	and	CC
12327	669	77	season	season	NN
12327	669	78	highly	highly	RB
12327	669	79	with	with	IN
12327	669	80	lemon	lemon	NN
12327	669	81	-	-	HYPH
12327	669	82	juice	juice	NN
12327	669	83	,	,	,
12327	669	84	essence	essence	NN
12327	669	85	of	of	IN
12327	669	86	mushroom	mushroom	NN
12327	669	87	,	,	,
12327	669	88	pepper	pepper	NN
12327	669	89	,	,	,
12327	669	90	salt	salt	NN
12327	669	91	,	,	,
12327	669	92	and	and	CC
12327	669	93	nutmeg	nutmeg	NNP
12327	669	94	;	;	:
12327	669	95	also	also	RB
12327	669	96	,	,	,
12327	669	97	if	if	IN
12327	669	98	approved	approve	VBN
12327	669	99	,	,	,
12327	669	100	a	a	DT
12327	669	101	blade	blade	NN
12327	669	102	of	of	IN
12327	669	103	mace	mace	NN
12327	669	104	:	:	:
12327	669	105	small	small	JJ
12327	669	106	cakes	cake	NNS
12327	669	107	of	of	IN
12327	669	108	fine	fine	JJ
12327	669	109	forcemeat	forcemeat	NN
12327	669	110	are	be	VBP
12327	669	111	an	an	DT
12327	669	112	improvement	improvement	NN
12327	669	113	;	;	:
12327	669	114	cover	cover	VB
12327	669	115	with	with	IN
12327	669	116	a	a	DT
12327	669	117	fine	fine	JJ
12327	669	118	puff	puff	NN
12327	669	119	paste	paste	NN
12327	669	120	,	,	,
12327	669	121	and	and	CC
12327	669	122	brush	brush	VB
12327	669	123	over	over	RP
12327	669	124	with	with	IN
12327	669	125	egg	egg	NN
12327	669	126	,	,	,
12327	669	127	and	and	CC
12327	669	128	bake	bake	NN
12327	669	129	.	.	.
12327	670	1	*	*	NFP
12327	670	2	*	*	NFP
12327	670	3	*	*	NFP
12327	670	4	*	*	NFP
12327	670	5	*	*	NFP
12327	670	6	TARTLETS	tartlets	NN
12327	670	7	.	.	.
12327	671	1	Make	make	VB
12327	671	2	a	a	DT
12327	671	3	very	very	RB
12327	671	4	rich	rich	JJ
12327	671	5	light	light	JJ
12327	671	6	puff	puff	NN
12327	671	7	paste	paste	NN
12327	671	8	,	,	,
12327	671	9	and	and	CC
12327	671	10	roll	roll	VB
12327	671	11	it	-PRON-	PRP
12327	671	12	out	out	RP
12327	671	13	to	to	IN
12327	671	14	half	half	PDT
12327	671	15	an	an	DT
12327	671	16	inch	inch	NN
12327	671	17	of	of	IN
12327	671	18	thickness	thickness	NN
12327	671	19	;	;	:
12327	671	20	it	-PRON-	PRP
12327	671	21	should	should	MD
12327	671	22	be	be	VB
12327	671	23	cut	cut	VBN
12327	671	24	with	with	IN
12327	671	25	fluted	fluted	JJ
12327	671	26	paste	paste	NN
12327	671	27	-	-	HYPH
12327	671	28	cutters	cutter	NNS
12327	671	29	,	,	,
12327	671	30	lightly	lightly	RB
12327	671	31	baked	bake	VBD
12327	671	32	,	,	,
12327	671	33	and	and	CC
12327	671	34	the	the	DT
12327	671	35	centre	centre	NN
12327	671	36	scooped	scoop	VBD
12327	671	37	out	out	RP
12327	671	38	afterwards	afterwards	RB
12327	671	39	,	,	,
12327	671	40	and	and	CC
12327	671	41	the	the	DT
12327	671	42	sweetmeat	sweetmeat	JJ
12327	671	43	or	or	CC
12327	671	44	jam	jam	NNP
12327	671	45	inserted	insert	VBD
12327	671	46	;	;	:
12327	671	47	a	a	DT
12327	671	48	pretty	pretty	JJ
12327	671	49	dish	dish	NN
12327	671	50	of	of	IN
12327	671	51	pastry	pastry	NN
12327	671	52	may	may	MD
12327	671	53	be	be	VB
12327	671	54	made	make	VBN
12327	671	55	by	by	IN
12327	671	56	cutting	cut	VBG
12327	671	57	the	the	DT
12327	671	58	paste	paste	NN
12327	671	59	in	in	IN
12327	671	60	ribbons	ribbon	NNS
12327	671	61	of	of	IN
12327	671	62	three	three	CD
12327	671	63	inches	inch	NNS
12327	671	64	in	in	IN
12327	671	65	length	length	NN
12327	671	66	,	,	,
12327	671	67	and	and	CC
12327	671	68	one	one	CD
12327	671	69	and	and	CC
12327	671	70	a	a	DT
12327	671	71	half	half	NN
12327	671	72	in	in	IN
12327	671	73	width	width	NN
12327	671	74	;	;	,
12327	671	75	bake	bake	VB
12327	671	76	them	-PRON-	PRP
12327	671	77	lightly	lightly	RB
12327	671	78	,	,	,
12327	671	79	and	and	CC
12327	671	80	pile	pile	VB
12327	671	81	them	-PRON-	PRP
12327	671	82	one	one	NN
12327	671	83	upon	upon	IN
12327	671	84	another	another	DT
12327	671	85	,	,	,
12327	671	86	with	with	IN
12327	671	87	jam	jam	NN
12327	671	88	between	between	IN
12327	671	89	each	each	DT
12327	671	90	,	,	,
12327	671	91	in	in	IN
12327	671	92	the	the	DT
12327	671	93	form	form	NN
12327	671	94	of	of	IN
12327	671	95	a	a	DT
12327	671	96	cone	cone	NN
12327	671	97	.	.	.
12327	672	1	*	*	NFP
12327	672	2	*	*	NFP
12327	672	3	*	*	NFP
12327	672	4	*	*	NFP
12327	672	5	*	*	NFP
12327	672	6	CHEESECAKES	cheesecakes	UH
12327	672	7	.	.	.
12327	673	1	Warm	warm	JJ
12327	673	2	four	four	CD
12327	673	3	ounces	ounce	NNS
12327	673	4	of	of	IN
12327	673	5	butter	butter	NN
12327	673	6	,	,	,
12327	673	7	mix	mix	VB
12327	673	8	it	-PRON-	PRP
12327	673	9	with	with	IN
12327	673	10	the	the	DT
12327	673	11	same	same	JJ
12327	673	12	quantity	quantity	NN
12327	673	13	of	of	IN
12327	673	14	loaf	loaf	NN
12327	673	15	-	-	HYPH
12327	673	16	sugar	sugar	NN
12327	673	17	sifted	sift	VBN
12327	673	18	,	,	,
12327	673	19	grate	grate	VBD
12327	673	20	in	in	IN
12327	673	21	the	the	DT
12327	673	22	rind	rind	NN
12327	673	23	of	of	IN
12327	673	24	three	three	CD
12327	673	25	lemons	lemon	NNS
12327	673	26	,	,	,
12327	673	27	squeeze	squeeze	VB
12327	673	28	in	in	IN
12327	673	29	the	the	DT
12327	673	30	juice	juice	NN
12327	673	31	of	of	IN
12327	673	32	one	one	CD
12327	673	33	,	,	,
12327	673	34	add	add	VB
12327	673	35	three	three	CD
12327	673	36	well	well	RB
12327	673	37	-	-	HYPH
12327	673	38	beaten	beat	VBN
12327	673	39	eggs	egg	NNS
12327	673	40	,	,	,
12327	673	41	a	a	DT
12327	673	42	little	little	JJ
12327	673	43	nutmeg	nutmeg	NN
12327	673	44	,	,	,
12327	673	45	and	and	CC
12327	673	46	a	a	DT
12327	673	47	spoonful	spoonful	NN
12327	673	48	of	of	IN
12327	673	49	brandy	brandy	NN
12327	673	50	;	;	:
12327	673	51	put	put	VB
12327	673	52	this	this	DT
12327	673	53	mixture	mixture	NN
12327	673	54	into	into	IN
12327	673	55	small	small	JJ
12327	673	56	tins	tin	NNS
12327	673	57	lined	line	VBN
12327	673	58	with	with	IN
12327	673	59	a	a	DT
12327	673	60	light	light	JJ
12327	673	61	puff	puff	NN
12327	673	62	paste	paste	NN
12327	673	63	,	,	,
12327	673	64	and	and	CC
12327	673	65	bake	bake	NN
12327	673	66	.	.	.
12327	674	1	Cheesecakes	cheesecake	NNS
12327	674	2	can	can	MD
12327	674	3	be	be	VB
12327	674	4	varied	vary	VBN
12327	674	5	by	by	IN
12327	674	6	putting	put	VBG
12327	674	7	almonds	almond	NNS
12327	674	8	beaten	beat	VBN
12327	674	9	instead	instead	RB
12327	674	10	of	of	IN
12327	674	11	the	the	DT
12327	674	12	lemon	lemon	NN
12327	674	13	,	,	,
12327	674	14	or	or	CC
12327	674	15	by	by	IN
12327	674	16	substituting	substitute	VBG
12327	674	17	Seville	Seville	NNP
12327	674	18	oranges	orange	NNS
12327	674	19	,	,	,
12327	674	20	and	and	CC
12327	674	21	adding	add	VBG
12327	674	22	a	a	DT
12327	674	23	few	few	JJ
12327	674	24	slices	slice	NNS
12327	674	25	of	of	IN
12327	674	26	candied	candy	VBN
12327	674	27	orange	orange	NN
12327	674	28	and	and	CC
12327	674	29	lemon	lemon	NN
12327	674	30	peel	peel	NN
12327	674	31	.	.	.
12327	675	1	*	*	NFP
12327	675	2	*	*	NFP
12327	675	3	*	*	NFP
12327	675	4	*	*	NFP
12327	675	5	*	*	NFP
12327	675	6	GIBLET	GIBLET	NNP
12327	675	7	PIE	PIE	NNP
12327	675	8	.	.	.
12327	676	1	Prepare	prepare	VB
12327	676	2	the	the	DT
12327	676	3	giblets	giblet	NNS
12327	676	4	as	as	IN
12327	676	5	for	for	IN
12327	676	6	"	"	``
12327	676	7	_	_	NNP
12327	676	8	stewed	stew	VBD
12327	676	9	giblets	giblet	NNS
12327	676	10	_	_	NNP
12327	676	11	"	"	``
12327	676	12	they	-PRON-	PRP
12327	676	13	should	should	MD
12327	676	14	then	then	RB
12327	676	15	be	be	VB
12327	676	16	laid	lay	VBN
12327	676	17	in	in	IN
12327	676	18	a	a	DT
12327	676	19	deep	deep	JJ
12327	676	20	dish	dish	NN
12327	676	21	,	,	,
12327	676	22	covered	cover	VBN
12327	676	23	with	with	IN
12327	676	24	a	a	DT
12327	676	25	puff	puff	NN
12327	676	26	paste	paste	NN
12327	676	27	,	,	,
12327	676	28	and	and	CC
12327	676	29	baked	bake	VBD
12327	676	30	.	.	.
12327	677	1	*	*	NFP
12327	677	2	*	*	NFP
12327	677	3	*	*	NFP
12327	677	4	*	*	NFP
12327	677	5	*	*	NFP
12327	677	6	MOLINA	molina	NN
12327	677	7	PIE	PIE	NNP
12327	677	8	.	.	.
12327	678	1	Mince	mince	NN
12327	678	2	finely	finely	RB
12327	678	3	cold	cold	JJ
12327	678	4	veal	veal	NN
12327	678	5	or	or	CC
12327	678	6	chicken	chicken	NN
12327	678	7	,	,	,
12327	678	8	with	with	IN
12327	678	9	smoked	smoke	VBN
12327	678	10	beef	beef	NN
12327	678	11	or	or	CC
12327	678	12	tongue	tongue	NN
12327	678	13	;	;	:
12327	678	14	season	season	NN
12327	678	15	well	well	RB
12327	678	16	,	,	,
12327	678	17	add	add	VB
12327	678	18	lemon	lemon	NN
12327	678	19	-	-	HYPH
12327	678	20	juice	juice	NN
12327	678	21	and	and	CC
12327	678	22	a	a	DT
12327	678	23	little	little	JJ
12327	678	24	nutmeg	nutmeg	NN
12327	678	25	,	,	,
12327	678	26	let	let	VB
12327	678	27	it	-PRON-	PRP
12327	678	28	simmer	simmer	VB
12327	678	29	in	in	IN
12327	678	30	a	a	DT
12327	678	31	small	small	JJ
12327	678	32	quantity	quantity	NN
12327	678	33	of	of	IN
12327	678	34	good	good	JJ
12327	678	35	beef	beef	NN
12327	678	36	or	or	CC
12327	678	37	veal	veal	NN
12327	678	38	gravy	gravy	NN
12327	678	39	;	;	:
12327	678	40	while	while	IN
12327	678	41	on	on	IN
12327	678	42	the	the	DT
12327	678	43	fire	fire	NN
12327	678	44	,	,	,
12327	678	45	stir	stir	NN
12327	678	46	in	in	IN
12327	678	47	the	the	DT
12327	678	48	yolks	yolk	NNS
12327	678	49	of	of	IN
12327	678	50	four	four	CD
12327	678	51	eggs	egg	NNS
12327	678	52	,	,	,
12327	678	53	put	put	VBD
12327	678	54	it	-PRON-	PRP
12327	678	55	in	in	IN
12327	678	56	a	a	DT
12327	678	57	dish	dish	NN
12327	678	58	to	to	TO
12327	678	59	cool	cool	VB
12327	678	60	,	,	,
12327	678	61	and	and	CC
12327	678	62	then	then	RB
12327	678	63	cover	cover	VB
12327	678	64	with	with	IN
12327	678	65	a	a	DT
12327	678	66	rich	rich	JJ
12327	678	67	pastry	pastry	NN
12327	678	68	,	,	,
12327	678	69	and	and	CC
12327	678	70	bake	bake	VB
12327	678	71	it	-PRON-	PRP
12327	678	72	.	.	.
12327	679	1	*	*	NFP
12327	679	2	*	*	NFP
12327	679	3	*	*	NFP
12327	679	4	*	*	NFP
12327	679	5	*	*	NFP
12327	679	6	VOL	VOL	NNP
12327	679	7	AU	AU	NNP
12327	679	8	VENT	VENT	NNP
12327	679	9	.	.	.
12327	680	1	This	this	DT
12327	680	2	requires	require	VBZ
12327	680	3	the	the	DT
12327	680	4	greatest	great	JJS
12327	680	5	lightness	lightness	NN
12327	680	6	in	in	IN
12327	680	7	the	the	DT
12327	680	8	pastry	pastry	NN
12327	680	9	,	,	,
12327	680	10	as	as	IN
12327	680	11	all	all	DT
12327	680	12	depends	depend	VBZ
12327	680	13	upon	upon	IN
12327	680	14	its	-PRON-	PRP$
12327	680	15	rising	rise	VBG
12327	680	16	when	when	WRB
12327	680	17	baked	bake	VBN
12327	680	18	;	;	:
12327	680	19	it	-PRON-	PRP
12327	680	20	should	should	MD
12327	680	21	be	be	VB
12327	680	22	rolled	roll	VBN
12327	680	23	out	out	RP
12327	680	24	about	about	IN
12327	680	25	an	an	DT
12327	680	26	inch	inch	NN
12327	680	27	and	and	CC
12327	680	28	a	a	DT
12327	680	29	half	half	NN
12327	680	30	in	in	IN
12327	680	31	thickness	thickness	NN
12327	680	32	,	,	,
12327	680	33	cut	cut	VB
12327	680	34	it	-PRON-	PRP
12327	680	35	with	with	IN
12327	680	36	a	a	DT
12327	680	37	fluted	fluted	JJ
12327	680	38	tin	tin	NN
12327	680	39	of	of	IN
12327	680	40	the	the	DT
12327	680	41	size	size	NN
12327	680	42	of	of	IN
12327	680	43	the	the	DT
12327	680	44	dish	dish	NN
12327	680	45	in	in	IN
12327	680	46	which	which	WDT
12327	680	47	it	-PRON-	PRP
12327	680	48	is	be	VBZ
12327	680	49	to	to	TO
12327	680	50	be	be	VB
12327	680	51	served	serve	VBN
12327	680	52	.	.	.
12327	681	1	Also	also	RB
12327	681	2	cut	cut	VB
12327	681	3	a	a	DT
12327	681	4	smaller	small	JJR
12327	681	5	piece	piece	NN
12327	681	6	,	,	,
12327	681	7	which	which	WDT
12327	681	8	must	must	MD
12327	681	9	be	be	VB
12327	681	10	rolled	roll	VBN
12327	681	11	out	out	RP
12327	681	12	considerably	considerably	RB
12327	681	13	thinner	thin	JJR
12327	681	14	than	than	IN
12327	681	15	an	an	DT
12327	681	16	inch	inch	NN
12327	681	17	,	,	,
12327	681	18	to	to	TO
12327	681	19	serve	serve	VB
12327	681	20	as	as	IN
12327	681	21	a	a	DT
12327	681	22	lid	lid	NN
12327	681	23	for	for	IN
12327	681	24	the	the	DT
12327	681	25	other	other	JJ
12327	681	26	part	part	NN
12327	681	27	;	;	:
12327	681	28	bake	bake	VBP
12327	681	29	both	both	DT
12327	681	30	pieces	piece	NNS
12327	681	31	,	,	,
12327	681	32	and	and	CC
12327	681	33	when	when	WRB
12327	681	34	done	do	VBN
12327	681	35	,	,	,
12327	681	36	scoop	scoop	VB
12327	681	37	out	out	RP
12327	681	38	the	the	DT
12327	681	39	crumb	crumb	NN
12327	681	40	of	of	IN
12327	681	41	the	the	DT
12327	681	42	largest	large	JJS
12327	681	43	,	,	,
12327	681	44	and	and	CC
12327	681	45	fill	fill	VB
12327	681	46	it	-PRON-	PRP
12327	681	47	with	with	IN
12327	681	48	a	a	DT
12327	681	49	white	white	JJ
12327	681	50	fricassee	fricassee	NN
12327	681	51	of	of	IN
12327	681	52	chicken	chicken	NNP
12327	681	53	,	,	,
12327	681	54	sweetbread	sweetbread	NN
12327	681	55	,	,	,
12327	681	56	or	or	CC
12327	681	57	whatever	whatever	WDT
12327	681	58	may	may	MD
12327	681	59	be	be	VB
12327	681	60	selected	select	VBN
12327	681	61	;	;	:
12327	681	62	the	the	DT
12327	681	63	sauce	sauce	NN
12327	681	64	should	should	MD
12327	681	65	be	be	VB
12327	681	66	well	well	RB
12327	681	67	thickened	thicken	VBN
12327	681	68	,	,	,
12327	681	69	or	or	CC
12327	681	70	it	-PRON-	PRP
12327	681	71	would	would	MD
12327	681	72	soften	soften	VB
12327	681	73	,	,	,
12327	681	74	and	and	CC
12327	681	75	run	run	VB
12327	681	76	through	through	IN
12327	681	77	the	the	DT
12327	681	78	crust	crust	NN
12327	681	79	.	.	.
12327	682	1	*	*	NFP
12327	682	2	*	*	NFP
12327	682	3	*	*	NFP
12327	682	4	*	*	NFP
12327	682	5	*	*	NFP
12327	682	6	A	a	DT
12327	682	7	VOL	VOL	NNP
12327	682	8	-	-	HYPH
12327	682	9	AU	AU	NNP
12327	682	10	-	-	HYPH
12327	682	11	VENT	vent	NN
12327	682	12	OF	of	IN
12327	682	13	FRUIT	FRUIT	NNP
12327	682	14	.	.	.
12327	683	1	It	-PRON-	PRP
12327	683	2	is	be	VBZ
12327	683	3	now	now	RB
12327	683	4	the	the	DT
12327	683	5	fashion	fashion	NN
12327	683	6	to	to	TO
12327	683	7	fill	fill	VB
12327	683	8	_	_	NNP
12327	683	9	vol	vol	NNP
12327	683	10	-	-	HYPH
12327	683	11	au	au	NNP
12327	683	12	-	-	HYPH
12327	683	13	vents	vent	NNS
12327	683	14	_	_	NNP
12327	683	15	with	with	IN
12327	683	16	fruits	fruit	NNS
12327	683	17	richly	richly	RB
12327	683	18	stewed	stew	VBN
12327	683	19	with	with	IN
12327	683	20	sugar	sugar	NN
12327	683	21	until	until	IN
12327	683	22	the	the	DT
12327	683	23	syrup	syrup	NN
12327	683	24	is	be	VBZ
12327	683	25	almost	almost	RB
12327	683	26	a	a	DT
12327	683	27	jelly	jelly	NN
12327	683	28	;	;	:
12327	683	29	it	-PRON-	PRP
12327	683	30	forms	form	VBZ
12327	683	31	a	a	DT
12327	683	32	very	very	RB
12327	683	33	pretty	pretty	RB
12327	683	34	entremêt	entremêt	NNS
12327	683	35	.	.	.
12327	684	1	*	*	NFP
12327	684	2	*	*	NFP
12327	684	3	*	*	NFP
12327	684	4	*	*	NFP
12327	684	5	*	*	NFP
12327	684	6	PETITS	PETITS	NNP
12327	684	7	VOL	VOL	NNP
12327	684	8	-	-	HYPH
12327	684	9	AU	AU	NNP
12327	684	10	-	-	HYPH
12327	684	11	VENTS	VENTS	NNP
12327	684	12	.	.	.
12327	685	1	These	these	DT
12327	685	2	are	be	VBP
12327	685	3	made	make	VBN
12327	685	4	in	in	IN
12327	685	5	the	the	DT
12327	685	6	same	same	JJ
12327	685	7	way	way	NN
12327	685	8	,	,	,
12327	685	9	but	but	CC
12327	685	10	cut	cut	VBN
12327	685	11	in	in	IN
12327	685	12	small	small	JJ
12327	685	13	rounds	round	NNS
12327	685	14	,	,	,
12327	685	15	the	the	DT
12327	685	16	crumb	crumb	NN
12327	685	17	of	of	IN
12327	685	18	the	the	DT
12327	685	19	larger	large	JJR
12327	685	20	is	be	VBZ
12327	685	21	scooped	scoop	VBN
12327	685	22	out	out	RP
12327	685	23	,	,	,
12327	685	24	and	and	CC
12327	685	25	the	the	DT
12327	685	26	hollow	hollow	JJ
12327	685	27	filled	fill	VBN
12327	685	28	with	with	IN
12327	685	29	any	any	DT
12327	685	30	of	of	IN
12327	685	31	the	the	DT
12327	685	32	varieties	variety	NNS
12327	685	33	of	of	IN
12327	685	34	patty	patty	NNP
12327	685	35	preparations	preparation	NNS
12327	685	36	or	or	CC
12327	685	37	preserved	preserve	VBN
12327	685	38	fruits	fruit	NNS
12327	685	39	.	.	.
12327	686	1	*	*	NFP
12327	686	2	*	*	NFP
12327	686	3	*	*	NFP
12327	686	4	*	*	NFP
12327	686	5	*	*	NFP
12327	686	6	MINCE	mince	NN
12327	686	7	PIES	pie	NNS
12327	686	8	.	.	.
12327	687	1	Grease	grease	NN
12327	687	2	and	and	CC
12327	687	3	line	line	NN
12327	687	4	tin	tin	NN
12327	687	5	patty	patty	NNP
12327	687	6	-	-	HYPH
12327	687	7	pans	pan	NNS
12327	687	8	with	with	IN
12327	687	9	a	a	DT
12327	687	10	fine	fine	JJ
12327	687	11	puff	puff	NN
12327	687	12	paste	paste	NN
12327	687	13	rolled	roll	VBD
12327	687	14	out	out	RP
12327	687	15	thin	thin	RB
12327	687	16	;	;	:
12327	687	17	fill	fill	VB
12327	687	18	them	-PRON-	PRP
12327	687	19	with	with	IN
12327	687	20	mince	mince	NN
12327	687	21	-	-	HYPH
12327	687	22	meat	meat	NN
12327	687	23	,	,	,
12327	687	24	cover	cover	VB
12327	687	25	them	-PRON-	PRP
12327	687	26	with	with	IN
12327	687	27	another	another	DT
12327	687	28	piece	piece	NN
12327	687	29	of	of	IN
12327	687	30	paste	paste	NN
12327	687	31	,	,	,
12327	687	32	moisten	moisten	VB
12327	687	33	the	the	DT
12327	687	34	edges	edge	NNS
12327	687	35	,	,	,
12327	687	36	close	close	VB
12327	687	37	them	-PRON-	PRP
12327	687	38	carefully	carefully	RB
12327	687	39	,	,	,
12327	687	40	cut	cut	VBD
12327	687	41	them	-PRON-	PRP
12327	687	42	evenly	evenly	RB
12327	687	43	round	round	RB
12327	687	44	,	,	,
12327	687	45	and	and	CC
12327	687	46	bake	bake	VB
12327	687	47	them	-PRON-	PRP
12327	687	48	about	about	IN
12327	687	49	half	half	PDT
12327	687	50	an	an	DT
12327	687	51	hour	hour	NN
12327	687	52	in	in	IN
12327	687	53	a	a	DT
12327	687	54	well	well	RB
12327	687	55	-	-	HYPH
12327	687	56	heated	heated	JJ
12327	687	57	oven	oven	NN
12327	687	58	.	.	.
12327	688	1	*	*	NFP
12327	688	2	*	*	NFP
12327	688	3	*	*	NFP
12327	688	4	*	*	NFP
12327	688	5	*	*	NFP
12327	688	6	PATTY	patty	NN
12327	688	7	MEATS	meat	NNS
12327	688	8	May	May	MD
12327	688	9	be	be	VB
12327	688	10	prepared	prepare	VBN
12327	688	11	from	from	IN
12327	688	12	any	any	DT
12327	688	13	dressed	dress	VBN
12327	688	14	materials	material	NNS
12327	688	15	,	,	,
12327	688	16	such	such	JJ
12327	688	17	as	as	IN
12327	688	18	cold	cold	JJ
12327	688	19	dressed	dress	VBN
12327	688	20	veal	veal	NN
12327	688	21	,	,	,
12327	688	22	beef	beef	NN
12327	688	23	and	and	CC
12327	688	24	mutton	mutton	NN
12327	688	25	,	,	,
12327	688	26	poultry	poultry	NN
12327	688	27	,	,	,
12327	688	28	sweetbreads	sweetbread	NNS
12327	688	29	,	,	,
12327	688	30	and	and	CC
12327	688	31	fish	fish	NN
12327	688	32	;	;	:
12327	688	33	the	the	DT
12327	688	34	chief	chief	JJ
12327	688	35	art	art	NN
12327	688	36	is	be	VBZ
12327	688	37	to	to	TO
12327	688	38	mince	mince	VB
12327	688	39	them	-PRON-	PRP
12327	688	40	properly	properly	RB
12327	688	41	,	,	,
12327	688	42	and	and	CC
12327	688	43	give	give	VB
12327	688	44	them	-PRON-	PRP
12327	688	45	the	the	DT
12327	688	46	appropriate	appropriate	JJ
12327	688	47	flavor	flavor	NN
12327	688	48	and	and	CC
12327	688	49	sauce	sauce	NN
12327	688	50	;	;	:
12327	688	51	for	for	IN
12327	688	52	veal	veal	NN
12327	688	53	,	,	,
12327	688	54	sweetbreads	sweetbread	NNS
12327	688	55	,	,	,
12327	688	56	and	and	CC
12327	688	57	poultry	poultry	NN
12327	688	58	,	,	,
12327	688	59	which	which	WDT
12327	688	60	may	may	MD
12327	688	61	be	be	VB
12327	688	62	used	use	VBN
12327	688	63	together	together	RB
12327	688	64	or	or	CC
12327	688	65	separately	separately	RB
12327	688	66	,	,	,
12327	688	67	the	the	DT
12327	688	68	usual	usual	JJ
12327	688	69	seasonings	seasoning	NNS
12327	688	70	are	be	VBP
12327	688	71	mace	mace	NN
12327	688	72	,	,	,
12327	688	73	nutmeg	nutmeg	NNP
12327	688	74	,	,	,
12327	688	75	white	white	JJ
12327	688	76	pepper	pepper	NN
12327	688	77	,	,	,
12327	688	78	salt	salt	NN
12327	688	79	,	,	,
12327	688	80	mushrooms	mushroom	NNS
12327	688	81	minced	mince	VBN
12327	688	82	,	,	,
12327	688	83	or	or	CC
12327	688	84	in	in	IN
12327	688	85	powder	powder	NN
12327	688	86	,	,	,
12327	688	87	lemon	lemon	NN
12327	688	88	-	-	HYPH
12327	688	89	peel	peel	NN
12327	688	90	,	,	,
12327	688	91	and	and	CC
12327	688	92	sometimes	sometimes	RB
12327	688	93	the	the	DT
12327	688	94	juice	juice	NN
12327	688	95	also	also	RB
12327	688	96	;	;	:
12327	688	97	the	the	DT
12327	688	98	mince	mince	NN
12327	688	99	is	be	VBZ
12327	688	100	warmed	warm	VBN
12327	688	101	in	in	IN
12327	688	102	a	a	DT
12327	688	103	small	small	JJ
12327	688	104	quantity	quantity	NN
12327	688	105	of	of	IN
12327	688	106	white	white	JJ
12327	688	107	sauce	sauce	NN
12327	688	108	,	,	,
12327	688	109	not	not	RB
12327	688	110	too	too	RB
12327	688	111	thin	thin	JJ
12327	688	112	,	,	,
12327	688	113	and	and	CC
12327	688	114	the	the	DT
12327	688	115	patty	patty	NNP
12327	688	116	crusts	crust	NNS
12327	688	117	,	,	,
12327	688	118	when	when	WRB
12327	688	119	ready	ready	JJ
12327	688	120	baked	bake	VBD
12327	688	121	,	,	,
12327	688	122	are	be	VBP
12327	688	123	filled	fill	VBN
12327	688	124	with	with	IN
12327	688	125	it	-PRON-	PRP
12327	688	126	.	.	.
12327	689	1	For	for	IN
12327	689	2	beef	beef	NN
12327	689	3	and	and	CC
12327	689	4	mutton	mutton	VB
12327	689	5	the	the	DT
12327	689	6	seasonings	seasoning	NNS
12327	689	7	are	be	VBP
12327	689	8	salt	salt	NN
12327	689	9	,	,	,
12327	689	10	pepper	pepper	NN
12327	689	11	,	,	,
12327	689	12	allspice	allspice	NN
12327	689	13	,	,	,
12327	689	14	a	a	DT
12327	689	15	few	few	JJ
12327	689	16	sweet	sweet	JJ
12327	689	17	herbs	herb	NNS
12327	689	18	powdered	powder	VBN
12327	689	19	,	,	,
12327	689	20	with	with	IN
12327	689	21	the	the	DT
12327	689	22	addition	addition	NN
12327	689	23	,	,	,
12327	689	24	if	if	IN
12327	689	25	approved	approve	VBN
12327	689	26	,	,	,
12327	689	27	of	of	IN
12327	689	28	a	a	DT
12327	689	29	little	little	JJ
12327	689	30	ketchup	ketchup	NN
12327	689	31	;	;	:
12327	689	32	the	the	DT
12327	689	33	mince	mince	NN
12327	689	34	must	must	MD
12327	689	35	be	be	VB
12327	689	36	warmed	warm	VBN
12327	689	37	in	in	IN
12327	689	38	strong	strong	JJ
12327	689	39	well	well	RB
12327	689	40	-	-	HYPH
12327	689	41	thickened	thicken	VBN
12327	689	42	beef	beef	NN
12327	689	43	gravy	gravy	NN
12327	689	44	.	.	.
12327	690	1	If	if	IN
12327	690	2	the	the	DT
12327	690	3	mince	mince	NN
12327	690	4	is	be	VBZ
12327	690	5	of	of	IN
12327	690	6	fish	fish	NN
12327	690	7	,	,	,
12327	690	8	season	season	NN
12327	690	9	with	with	IN
12327	690	10	anchovy	anchovy	JJ
12327	690	11	sauce	sauce	NN
12327	690	12	,	,	,
12327	690	13	nutmeg	nutmeg	NNP
12327	690	14	,	,	,
12327	690	15	lemon	lemon	NN
12327	690	16	-	-	HYPH
12327	690	17	peel	peel	NN
12327	690	18	,	,	,
12327	690	19	pepper	pepper	NN
12327	690	20	and	and	CC
12327	690	21	salt	salt	NN
12327	690	22	;	;	:
12327	690	23	warm	warm	VB
12327	690	24	it	-PRON-	PRP
12327	690	25	,	,	,
12327	690	26	in	in	IN
12327	690	27	a	a	DT
12327	690	28	sauce	sauce	NN
12327	690	29	prepared	prepare	VBN
12327	690	30	with	with	IN
12327	690	31	butter	butter	NN
12327	690	32	,	,	,
12327	690	33	flour	flour	NN
12327	690	34	,	,	,
12327	690	35	and	and	CC
12327	690	36	milk	milk	NN
12327	690	37	or	or	CC
12327	690	38	cream	cream	NN
12327	690	39	,	,	,
12327	690	40	worked	work	VBD
12327	690	41	together	together	RB
12327	690	42	smoothly	smoothly	RB
12327	690	43	and	and	CC
12327	690	44	stirred	stir	VBN
12327	690	45	till	till	IN
12327	690	46	it	-PRON-	PRP
12327	690	47	thickens	thicken	VBZ
12327	690	48	;	;	:
12327	690	49	the	the	DT
12327	690	50	mince	mince	NN
12327	690	51	is	be	VBZ
12327	690	52	then	then	RB
12327	690	53	simmered	simmer	VBN
12327	690	54	in	in	IN
12327	690	55	it	-PRON-	PRP
12327	690	56	for	for	IN
12327	690	57	a	a	DT
12327	690	58	few	few	JJ
12327	690	59	minutes	minute	NNS
12327	690	60	,	,	,
12327	690	61	till	till	IN
12327	690	62	hot	hot	JJ
12327	690	63	;	;	:
12327	690	64	the	the	DT
12327	690	65	seasonings	seasoning	NNS
12327	690	66	may	may	MD
12327	690	67	be	be	VB
12327	690	68	put	put	VBN
12327	690	69	with	with	IN
12327	690	70	the	the	DT
12327	690	71	sauces	sauce	NNS
12327	690	72	,	,	,
12327	690	73	instead	instead	RB
12327	690	74	of	of	IN
12327	690	75	with	with	IN
12327	690	76	the	the	DT
12327	690	77	mince	mince	NN
12327	690	78	.	.	.
12327	691	1	CHAPTER	CHAPTER	NNP
12327	691	2	VII	VII	NNP
12327	691	3	.	.	.
12327	692	1	Sweet	Sweet	NNP
12327	692	2	Dishes	Dishes	NNPS
12327	692	3	,	,	,
12327	692	4	Puddings	Puddings	NNPS
12327	692	5	,	,	,
12327	692	6	Cakes	Cakes	NNP
12327	692	7	,	,	,
12327	692	8	&	&	CC
12327	692	9	c.	c.	NNP
12327	692	10	GENERAL	GENERAL	NNP
12327	692	11	REMARKS	REMARKS	NNP
12327	692	12	.	.	.
12327	693	1	The	the	DT
12327	693	2	freshness	freshness	NN
12327	693	3	of	of	IN
12327	693	4	all	all	DT
12327	693	5	ingredients	ingredient	NNS
12327	693	6	for	for	IN
12327	693	7	puddings	pudding	NNS
12327	693	8	is	be	VBZ
12327	693	9	of	of	IN
12327	693	10	great	great	JJ
12327	693	11	importance	importance	NN
12327	693	12	.	.	.
12327	694	1	Dried	dry	VBN
12327	694	2	fruits	fruit	NNS
12327	694	3	should	should	MD
12327	694	4	be	be	VB
12327	694	5	carefully	carefully	RB
12327	694	6	picked	pick	VBN
12327	694	7	,	,	,
12327	694	8	and	and	CC
12327	694	9	sometimes	sometimes	RB
12327	694	10	washed	wash	VBN
12327	694	11	and	and	CC
12327	694	12	should	should	MD
12327	694	13	then	then	RB
12327	694	14	be	be	VB
12327	694	15	dried	dry	VBN
12327	694	16	.	.	.
12327	695	1	Rice	Rice	NNP
12327	695	2	,	,	,
12327	695	3	sago	sago	NN
12327	695	4	,	,	,
12327	695	5	and	and	CC
12327	695	6	all	all	DT
12327	695	7	kinds	kind	NNS
12327	695	8	of	of	IN
12327	695	9	seed	seed	NN
12327	695	10	should	should	MD
12327	695	11	be	be	VB
12327	695	12	soaked	soak	VBN
12327	695	13	and	and	CC
12327	695	14	well	well	RB
12327	695	15	washed	wash	VBN
12327	695	16	before	before	IN
12327	695	17	they	-PRON-	PRP
12327	695	18	are	be	VBP
12327	695	19	mixed	mix	VBN
12327	695	20	into	into	IN
12327	695	21	puddings	pudding	NNS
12327	695	22	.	.	.
12327	696	1	Half	half	PDT
12327	696	2	an	an	DT
12327	696	3	hour	hour	NN
12327	696	4	should	should	MD
12327	696	5	be	be	VB
12327	696	6	allowed	allow	VBN
12327	696	7	for	for	IN
12327	696	8	boiling	boil	VBG
12327	696	9	a	a	DT
12327	696	10	bread	bread	NN
12327	696	11	pudding	pudding	NN
12327	696	12	in	in	IN
12327	696	13	a	a	DT
12327	696	14	half	half	JJ
12327	696	15	pint	pint	NN
12327	696	16	basin	basin	NN
12327	696	17	,	,	,
12327	696	18	and	and	CC
12327	696	19	so	so	RB
12327	696	20	on	on	RB
12327	696	21	in	in	IN
12327	696	22	proportion	proportion	NN
12327	696	23	.	.	.
12327	697	1	All	all	DT
12327	697	2	puddings	pudding	NNS
12327	697	3	of	of	IN
12327	697	4	the	the	DT
12327	697	5	custard	custard	JJ
12327	697	6	kind	kind	NN
12327	697	7	require	require	VBP
12327	697	8	gentle	gentle	JJ
12327	697	9	boiling	boiling	NN
12327	697	10	,	,	,
12327	697	11	and	and	CC
12327	697	12	when	when	WRB
12327	697	13	baked	baked	NNP
12327	697	14	must	must	MD
12327	697	15	be	be	VB
12327	697	16	set	set	VBN
12327	697	17	in	in	IN
12327	697	18	a	a	DT
12327	697	19	moderate	moderate	JJ
12327	697	20	oven	oven	NN
12327	697	21	.	.	.
12327	698	1	By	by	IN
12327	698	2	whisking	whisk	VBG
12327	698	3	to	to	IN
12327	698	4	a	a	DT
12327	698	5	solid	solid	JJ
12327	698	6	froth	froth	NN
12327	698	7	the	the	DT
12327	698	8	whites	white	NNS
12327	698	9	of	of	IN
12327	698	10	the	the	DT
12327	698	11	eggs	egg	NNS
12327	698	12	used	use	VBN
12327	698	13	for	for	IN
12327	698	14	any	any	DT
12327	698	15	pudding	pudding	NN
12327	698	16	,	,	,
12327	698	17	and	and	CC
12327	698	18	stirring	stir	VBG
12327	698	19	them	-PRON-	PRP
12327	698	20	into	into	IN
12327	698	21	it	-PRON-	PRP
12327	698	22	at	at	IN
12327	698	23	the	the	DT
12327	698	24	moment	moment	NN
12327	698	25	of	of	IN
12327	698	26	placing	place	VBG
12327	698	27	it	-PRON-	PRP
12327	698	28	in	in	IN
12327	698	29	the	the	DT
12327	698	30	oven	oven	NN
12327	698	31	,	,	,
12327	698	32	it	-PRON-	PRP
12327	698	33	will	will	MD
12327	698	34	become	become	VB
12327	698	35	exceedingly	exceedingly	RB
12327	698	36	light	light	JJ
12327	698	37	and	and	CC
12327	698	38	rise	rise	VBP
12327	698	39	high	high	RB
12327	698	40	in	in	IN
12327	698	41	the	the	DT
12327	698	42	dish	dish	NN
12327	698	43	.	.	.
12327	699	1	All	all	DT
12327	699	2	baked	bake	VBN
12327	699	3	puddings	pudding	NNS
12327	699	4	should	should	MD
12327	699	5	be	be	VB
12327	699	6	baked	bake	VBN
12327	699	7	in	in	IN
12327	699	8	tin	tin	JJ
12327	699	9	moulds	mould	NNS
12327	699	10	in	in	IN
12327	699	11	the	the	DT
12327	699	12	form	form	NN
12327	699	13	of	of	IN
12327	699	14	a	a	DT
12327	699	15	deep	deep	JJ
12327	699	16	pie	pie	NN
12327	699	17	dish	dish	NN
12327	699	18	,	,	,
12327	699	19	but	but	CC
12327	699	20	slightly	slightly	RB
12327	699	21	fluted	flute	VBN
12327	699	22	,	,	,
12327	699	23	it	-PRON-	PRP
12327	699	24	should	should	MD
12327	699	25	be	be	VB
12327	699	26	well	well	RB
12327	699	27	greased	grease	VBN
12327	699	28	by	by	IN
12327	699	29	pouring	pour	VBG
12327	699	30	into	into	IN
12327	699	31	it	-PRON-	PRP
12327	699	32	a	a	DT
12327	699	33	little	little	JJ
12327	699	34	warmed	warmed	JJ
12327	699	35	butter	butter	NN
12327	699	36	,	,	,
12327	699	37	and	and	CC
12327	699	38	then	then	RB
12327	699	39	turned	turn	VBD
12327	699	40	upside	upside	RB
12327	699	41	down	down	RB
12327	699	42	for	for	IN
12327	699	43	a	a	DT
12327	699	44	second	second	JJ
12327	699	45	,	,	,
12327	699	46	to	to	TO
12327	699	47	drain	drain	VB
12327	699	48	away	away	RP
12327	699	49	the	the	DT
12327	699	50	superfluous	superfluous	JJ
12327	699	51	butter	butter	NN
12327	699	52	;	;	:
12327	699	53	then	then	RB
12327	699	54	sprinkle	sprinkle	VBP
12327	699	55	,	,	,
12327	699	56	equally	equally	RB
12327	699	57	all	all	RB
12327	699	58	over	over	RB
12327	699	59	,	,	,
12327	699	60	sifted	sifted	JJ
12327	699	61	white	white	JJ
12327	699	62	sugar	sugar	NN
12327	699	63	,	,	,
12327	699	64	or	or	CC
12327	699	65	dried	dry	VBN
12327	699	66	crumbs	crumb	NNS
12327	699	67	of	of	IN
12327	699	68	bread	bread	NN
12327	699	69	,	,	,
12327	699	70	then	then	RB
12327	699	71	pour	pour	VB
12327	699	72	the	the	DT
12327	699	73	pudding	pudding	NN
12327	699	74	mixture	mixture	NN
12327	699	75	into	into	IN
12327	699	76	the	the	DT
12327	699	77	mould	mould	NN
12327	699	78	;	;	:
12327	699	79	it	-PRON-	PRP
12327	699	80	should	should	MD
12327	699	81	,	,	,
12327	699	82	when	when	WRB
12327	699	83	served	serve	VBN
12327	699	84	,	,	,
12327	699	85	be	be	VB
12327	699	86	turned	turn	VBN
12327	699	87	out	out	IN
12327	699	88	of	of	IN
12327	699	89	the	the	DT
12327	699	90	mould	mould	NN
12327	699	91	,	,	,
12327	699	92	when	when	WRB
12327	699	93	it	-PRON-	PRP
12327	699	94	will	will	MD
12327	699	95	look	look	VB
12327	699	96	rich	rich	JJ
12327	699	97	and	and	CC
12327	699	98	brown	brown	JJ
12327	699	99	,	,	,
12327	699	100	and	and	CC
12327	699	101	have	have	VBP
12327	699	102	the	the	DT
12327	699	103	appearance	appearance	NN
12327	699	104	of	of	IN
12327	699	105	a	a	DT
12327	699	106	cake	cake	NN
12327	699	107	.	.	.
12327	700	1	To	to	TO
12327	700	2	ensure	ensure	VB
12327	700	3	the	the	DT
12327	700	4	lightness	lightness	NN
12327	700	5	of	of	IN
12327	700	6	cakes	cake	NNS
12327	700	7	,	,	,
12327	700	8	it	-PRON-	PRP
12327	700	9	is	be	VBZ
12327	700	10	necessary	necessary	JJ
12327	700	11	to	to	TO
12327	700	12	have	have	VB
12327	700	13	all	all	PDT
12327	700	14	the	the	DT
12327	700	15	ingredients	ingredient	NNS
12327	700	16	placed	place	VBN
12327	700	17	for	for	IN
12327	700	18	an	an	DT
12327	700	19	hour	hour	NN
12327	700	20	or	or	CC
12327	700	21	more	more	JJR
12327	700	22	before	before	IN
12327	700	23	the	the	DT
12327	700	24	fire	fire	NN
12327	700	25	,	,	,
12327	700	26	that	that	IN
12327	700	27	they	-PRON-	PRP
12327	700	28	may	may	MD
12327	700	29	all	all	RB
12327	700	30	be	be	VB
12327	700	31	warm	warm	JJ
12327	700	32	and	and	CC
12327	700	33	of	of	IN
12327	700	34	equal	equal	JJ
12327	700	35	temperature	temperature	NN
12327	700	36	;	;	:
12327	700	37	without	without	IN
12327	700	38	this	this	DT
12327	700	39	precaution	precaution	NN
12327	700	40	,	,	,
12327	700	41	cakes	cake	NNS
12327	700	42	will	will	MD
12327	700	43	be	be	VB
12327	700	44	heavy	heavy	JJ
12327	700	45	even	even	RB
12327	700	46	when	when	WRB
12327	700	47	the	the	DT
12327	700	48	best	good	JJS
12327	700	49	ingredients	ingredient	NNS
12327	700	50	are	be	VBP
12327	700	51	employed	employ	VBN
12327	700	52	.	.	.
12327	701	1	Great	great	JJ
12327	701	2	care	care	NN
12327	701	3	and	and	CC
12327	701	4	experience	experience	NN
12327	701	5	are	be	VBP
12327	701	6	required	require	VBN
12327	701	7	in	in	IN
12327	701	8	the	the	DT
12327	701	9	management	management	NN
12327	701	10	of	of	IN
12327	701	11	the	the	DT
12327	701	12	oven	oven	NN
12327	701	13	;	;	:
12327	701	14	to	to	TO
12327	701	15	ascertain	ascertain	VB
12327	701	16	when	when	WRB
12327	701	17	a	a	DT
12327	701	18	cake	cake	NN
12327	701	19	is	be	VBZ
12327	701	20	sufficiently	sufficiently	RB
12327	701	21	baked	bake	VBN
12327	701	22	,	,	,
12327	701	23	plunge	plunge	VB
12327	701	24	a	a	DT
12327	701	25	knife	knife	NN
12327	701	26	into	into	IN
12327	701	27	it	-PRON-	PRP
12327	701	28	,	,	,
12327	701	29	draw	draw	VB
12327	701	30	it	-PRON-	PRP
12327	701	31	instantly	instantly	RB
12327	701	32	away	away	RB
12327	701	33	,	,	,
12327	701	34	when	when	WRB
12327	701	35	,	,	,
12327	701	36	if	if	IN
12327	701	37	the	the	DT
12327	701	38	blade	blade	NN
12327	701	39	is	be	VBZ
12327	701	40	sticky	sticky	JJ
12327	701	41	,	,	,
12327	701	42	return	return	VB
12327	701	43	the	the	DT
12327	701	44	cake	cake	NN
12327	701	45	to	to	IN
12327	701	46	the	the	DT
12327	701	47	oven	oven	NN
12327	701	48	;	;	:
12327	701	49	if	if	IN
12327	701	50	,	,	,
12327	701	51	on	on	IN
12327	701	52	the	the	DT
12327	701	53	contrary	contrary	NN
12327	701	54	,	,	,
12327	701	55	it	-PRON-	PRP
12327	701	56	appears	appear	VBZ
12327	701	57	unsoiled	unsoiled	JJ
12327	701	58	the	the	DT
12327	701	59	cake	cake	NN
12327	701	60	is	be	VBZ
12327	701	61	ready	ready	JJ
12327	701	62	.	.	.
12327	702	1	The	the	DT
12327	702	2	lightness	lightness	NN
12327	702	3	of	of	IN
12327	702	4	cakes	cake	NNS
12327	702	5	depends	depend	VBZ
12327	702	6	upon	upon	IN
12327	702	7	the	the	DT
12327	702	8	ingredients	ingredient	NNS
12327	702	9	being	be	VBG
12327	702	10	beaten	beat	VBN
12327	702	11	well	well	RB
12327	702	12	together	together	RB
12327	702	13	.	.	.
12327	703	1	All	all	DT
12327	703	2	stiff	stiff	JJ
12327	703	3	cakes	cake	NNS
12327	703	4	may	may	MD
12327	703	5	be	be	VB
12327	703	6	beaten	beat	VBN
12327	703	7	with	with	IN
12327	703	8	the	the	DT
12327	703	9	hand	hand	NN
12327	703	10	,	,	,
12327	703	11	but	but	CC
12327	703	12	pound	pound	NN
12327	703	13	cakes	cake	NNS
12327	703	14	,	,	,
12327	703	15	sponge	sponge	NNP
12327	703	16	,	,	,
12327	703	17	&	&	CC
12327	703	18	c.	c.	NNP
12327	703	19	,	,	,
12327	703	20	should	should	MD
12327	703	21	be	be	VB
12327	703	22	beaten	beat	VBN
12327	703	23	with	with	IN
12327	703	24	a	a	DT
12327	703	25	whisk	whisk	NN
12327	703	26	or	or	CC
12327	703	27	spoon	spoon	NN
12327	703	28	.	.	.
12327	704	1	*	*	NFP
12327	704	2	*	*	NFP
12327	704	3	*	*	NFP
12327	704	4	*	*	NFP
12327	704	5	*	*	NFP
12327	704	6	BOLA	BOLA	NNP
12327	704	7	D'AMOR	D'AMOR	NNP
12327	704	8	.	.	.
12327	705	1	The	the	DT
12327	705	2	recipe	recipe	NN
12327	705	3	for	for	IN
12327	705	4	this	this	DT
12327	705	5	much	much	RB
12327	705	6	celebrated	celebrated	JJ
12327	705	7	and	and	CC
12327	705	8	exquisite	exquisite	JJ
12327	705	9	confection	confection	NN
12327	705	10	is	be	VBZ
12327	705	11	simpler	simple	JJR
12327	705	12	than	than	IN
12327	705	13	may	may	MD
12327	705	14	be	be	VB
12327	705	15	supposed	suppose	VBN
12327	705	16	from	from	IN
12327	705	17	its	-PRON-	PRP$
12327	705	18	elaborate	elaborate	JJ
12327	705	19	appearance	appearance	NN
12327	705	20	,	,	,
12327	705	21	it	-PRON-	PRP
12327	705	22	requires	require	VBZ
12327	705	23	chiefly	chiefly	RB
12327	705	24	care	care	NN
12327	705	25	,	,	,
12327	705	26	precision	precision	NN
12327	705	27	,	,	,
12327	705	28	and	and	CC
12327	705	29	attention	attention	NN
12327	705	30	.	.	.
12327	706	1	Clarify	Clarify	NNP
12327	706	2	two	two	CD
12327	706	3	pounds	pound	NNS
12327	706	4	of	of	IN
12327	706	5	white	white	JJ
12327	706	6	sugar	sugar	NN
12327	706	7	;	;	:
12327	706	8	to	to	TO
12327	706	9	ascertain	ascertain	VB
12327	706	10	when	when	WRB
12327	706	11	it	-PRON-	PRP
12327	706	12	is	be	VBZ
12327	706	13	of	of	IN
12327	706	14	a	a	DT
12327	706	15	proper	proper	JJ
12327	706	16	consistency	consistency	NN
12327	706	17	,	,	,
12327	706	18	drop	drop	VB
12327	706	19	a	a	DT
12327	706	20	spoonful	spoonful	JJ
12327	706	21	in	in	IN
12327	706	22	cold	cold	JJ
12327	706	23	water	water	NN
12327	706	24	,	,	,
12327	706	25	form	form	VB
12327	706	26	it	-PRON-	PRP
12327	706	27	into	into	IN
12327	706	28	a	a	DT
12327	706	29	ball	ball	NN
12327	706	30	,	,	,
12327	706	31	and	and	CC
12327	706	32	try	try	VB
12327	706	33	if	if	IN
12327	706	34	it	-PRON-	PRP
12327	706	35	sounds	sound	VBZ
12327	706	36	when	when	WRB
12327	706	37	struck	strike	VBN
12327	706	38	against	against	IN
12327	706	39	a	a	DT
12327	706	40	glass	glass	NN
12327	706	41	;	;	:
12327	706	42	when	when	WRB
12327	706	43	it	-PRON-	PRP
12327	706	44	is	be	VBZ
12327	706	45	thus	thus	RB
12327	706	46	tested	test	VBN
12327	706	47	,	,	,
12327	706	48	take	take	VB
12327	706	49	the	the	DT
12327	706	50	yolks	yolk	NNS
12327	706	51	of	of	IN
12327	706	52	twenty	twenty	CD
12327	706	53	eggs	egg	NNS
12327	706	54	,	,	,
12327	706	55	mix	mix	VB
12327	706	56	them	-PRON-	PRP
12327	706	57	up	up	RP
12327	706	58	gently	gently	RB
12327	706	59	and	and	CC
12327	706	60	pass	pass	VB
12327	706	61	them	-PRON-	PRP
12327	706	62	through	through	IN
12327	706	63	a	a	DT
12327	706	64	sieve	sieve	NN
12327	706	65	,	,	,
12327	706	66	then	then	RB
12327	706	67	have	have	VBP
12327	706	68	ready	ready	JJ
12327	706	69	a	a	DT
12327	706	70	funnel	funnel	NN
12327	706	71	,	,	,
12327	706	72	the	the	DT
12327	706	73	hole	hole	NN
12327	706	74	of	of	IN
12327	706	75	which	which	WDT
12327	706	76	must	must	MD
12327	706	77	be	be	VB
12327	706	78	about	about	IN
12327	706	79	the	the	DT
12327	706	80	size	size	NN
12327	706	81	of	of	IN
12327	706	82	vermicelli	vermicelli	NNP
12327	706	83	;	;	:
12327	706	84	hold	hold	VB
12327	706	85	the	the	DT
12327	706	86	funnel	funnel	NN
12327	706	87	over	over	IN
12327	706	88	the	the	DT
12327	706	89	sugar	sugar	NN
12327	706	90	,	,	,
12327	706	91	while	while	IN
12327	706	92	it	-PRON-	PRP
12327	706	93	is	be	VBZ
12327	706	94	boiling	boil	VBG
12327	706	95	over	over	IN
12327	706	96	a	a	DT
12327	706	97	charcoal	charcoal	NN
12327	706	98	fire	fire	NN
12327	706	99	;	;	:
12327	706	100	pour	pour	VB
12327	706	101	the	the	DT
12327	706	102	eggs	egg	NNS
12327	706	103	through	through	RP
12327	706	104	,	,	,
12327	706	105	stirring	stir	VBG
12327	706	106	the	the	DT
12327	706	107	sugar	sugar	NN
12327	706	108	all	all	PDT
12327	706	109	the	the	DT
12327	706	110	time	time	NN
12327	706	111	,	,	,
12327	706	112	and	and	CC
12327	706	113	taking	take	VBG
12327	706	114	care	care	NN
12327	706	115	to	to	TO
12327	706	116	hold	hold	VB
12327	706	117	the	the	DT
12327	706	118	funnel	funnel	NN
12327	706	119	at	at	IN
12327	706	120	such	such	PDT
12327	706	121	a	a	DT
12327	706	122	distance	distance	NN
12327	706	123	from	from	IN
12327	706	124	the	the	DT
12327	706	125	sugar	sugar	NN
12327	706	126	,	,	,
12327	706	127	as	as	IN
12327	706	128	to	to	TO
12327	706	129	admit	admit	VB
12327	706	130	of	of	IN
12327	706	131	the	the	DT
12327	706	132	egg	egg	NN
12327	706	133	dropping	drop	VBG
12327	706	134	into	into	IN
12327	706	135	it	-PRON-	PRP
12327	706	136	.	.	.
12327	707	1	When	when	WRB
12327	707	2	the	the	DT
12327	707	3	egg	egg	NN
12327	707	4	has	have	VBZ
12327	707	5	been	be	VBN
12327	707	6	a	a	DT
12327	707	7	few	few	JJ
12327	707	8	minutes	minute	NNS
12327	707	9	in	in	IN
12327	707	10	the	the	DT
12327	707	11	sugar	sugar	NN
12327	707	12	,	,	,
12327	707	13	it	-PRON-	PRP
12327	707	14	will	will	MD
12327	707	15	be	be	VB
12327	707	16	hard	hard	JJ
12327	707	17	enough	enough	RB
12327	707	18	to	to	TO
12327	707	19	take	take	VB
12327	707	20	out	out	RP
12327	707	21	with	with	IN
12327	707	22	a	a	DT
12327	707	23	silver	silver	JJ
12327	707	24	fork	fork	NN
12327	707	25	,	,	,
12327	707	26	and	and	CC
12327	707	27	must	must	MD
12327	707	28	then	then	RB
12327	707	29	be	be	VB
12327	707	30	placed	place	VBN
12327	707	31	on	on	IN
12327	707	32	a	a	DT
12327	707	33	drainer	drainer	NN
12327	707	34	;	;	:
12327	707	35	continue	continue	VB
12327	707	36	adding	add	VBG
12327	707	37	egg	egg	NN
12327	707	38	to	to	IN
12327	707	39	the	the	DT
12327	707	40	boiling	boiling	NN
12327	707	41	sugar	sugar	NN
12327	707	42	till	till	IN
12327	707	43	enough	enough	JJ
12327	707	44	is	be	VBZ
12327	707	45	obtained	obtain	VBN
12327	707	46	;	;	:
12327	707	47	there	there	EX
12327	707	48	should	should	MD
12327	707	49	be	be	VB
12327	707	50	previously	previously	RB
12327	707	51	prepared	prepare	VBN
12327	707	52	one	one	CD
12327	707	53	pound	pound	NN
12327	707	54	of	of	IN
12327	707	55	sweet	sweet	JJ
12327	707	56	almonds	almond	NNS
12327	707	57	,	,	,
12327	707	58	finely	finely	RB
12327	707	59	pounded	pound	VBD
12327	707	60	and	and	CC
12327	707	61	boiled	boil	VBN
12327	707	62	in	in	IN
12327	707	63	sugar	sugar	NN
12327	707	64	,	,	,
12327	707	65	clarified	clarify	VBN
12327	707	66	with	with	IN
12327	707	67	orange	orange	JJ
12327	707	68	flower	flower	NN
12327	707	69	-	-	HYPH
12327	707	70	water	water	NN
12327	707	71	only	only	RB
12327	707	72	;	;	:
12327	707	73	place	place	NN
12327	707	74	in	in	IN
12327	707	75	a	a	DT
12327	707	76	dish	dish	NN
12327	707	77	a	a	DT
12327	707	78	layer	layer	NN
12327	707	79	of	of	IN
12327	707	80	this	this	DT
12327	707	81	paste	paste	NN
12327	707	82	,	,	,
12327	707	83	over	over	IN
12327	707	84	which	which	WDT
12327	707	85	spread	spread	VBP
12327	707	86	a	a	DT
12327	707	87	layer	layer	NN
12327	707	88	of	of	IN
12327	707	89	citron	citron	NN
12327	707	90	cut	cut	NN
12327	707	91	in	in	IN
12327	707	92	thin	thin	JJ
12327	707	93	slices	slice	NNS
12327	707	94	,	,	,
12327	707	95	and	and	CC
12327	707	96	then	then	RB
12327	707	97	a	a	DT
12327	707	98	thick	thick	JJ
12327	707	99	layer	layer	NN
12327	707	100	of	of	IN
12327	707	101	the	the	DT
12327	707	102	egg	egg	NN
12327	707	103	prepared	prepare	VBN
12327	707	104	as	as	IN
12327	707	105	above	above	RB
12327	707	106	;	;	:
12327	707	107	continue	continue	VB
12327	707	108	working	work	VBG
12327	707	109	thus	thus	RB
12327	707	110	in	in	IN
12327	707	111	alternate	alternate	JJ
12327	707	112	layers	layer	NNS
12327	707	113	till	till	IN
12327	707	114	high	high	JJ
12327	707	115	enough	enough	RB
12327	707	116	to	to	TO
12327	707	117	look	look	VB
12327	707	118	handsome	handsome	JJ
12327	707	119	.	.	.
12327	708	1	It	-PRON-	PRP
12327	708	2	should	should	MD
12327	708	3	be	be	VB
12327	708	4	piled	pile	VBN
12327	708	5	in	in	IN
12327	708	6	the	the	DT
12327	708	7	form	form	NN
12327	708	8	of	of	IN
12327	708	9	a	a	DT
12327	708	10	cone	cone	NN
12327	708	11	,	,	,
12327	708	12	and	and	CC
12327	708	13	the	the	DT
12327	708	14	egg	egg	NN
12327	708	15	should	should	MD
12327	708	16	form	form	VB
12327	708	17	the	the	DT
12327	708	18	last	last	JJ
12327	708	19	layer	layer	NN
12327	708	20	.	.	.
12327	709	1	It	-PRON-	PRP
12327	709	2	must	must	MD
12327	709	3	then	then	RB
12327	709	4	be	be	VB
12327	709	5	placed	place	VBN
12327	709	6	in	in	IN
12327	709	7	a	a	DT
12327	709	8	gentle	gentle	JJ
12327	709	9	oven	oven	NN
12327	709	10	till	till	IN
12327	709	11	it	-PRON-	PRP
12327	709	12	becomes	become	VBZ
12327	709	13	a	a	DT
12327	709	14	little	little	JJ
12327	709	15	set	set	NN
12327	709	16	,	,	,
12327	709	17	and	and	CC
12327	709	18	the	the	DT
12327	709	19	last	last	JJ
12327	709	20	layer	layer	NN
12327	709	21	slightly	slightly	RB
12327	709	22	crisp	crisp	JJ
12327	709	23	;	;	:
12327	709	24	a	a	DT
12327	709	25	few	few	JJ
12327	709	26	minutes	minute	NNS
12327	709	27	will	will	MD
12327	709	28	effect	effect	VB
12327	709	29	this	this	DT
12327	709	30	.	.	.
12327	710	1	It	-PRON-	PRP
12327	710	2	must	must	MD
12327	710	3	be	be	VB
12327	710	4	served	serve	VBN
12327	710	5	in	in	IN
12327	710	6	the	the	DT
12327	710	7	dish	dish	NN
12327	710	8	in	in	IN
12327	710	9	which	which	WDT
12327	710	10	it	-PRON-	PRP
12327	710	11	is	be	VBZ
12327	710	12	baked	baked	JJ
12327	710	13	,	,	,
12327	710	14	and	and	CC
12327	710	15	is	be	VBZ
12327	710	16	generally	generally	RB
12327	710	17	ornamented	ornament	VBN
12327	710	18	with	with	IN
12327	710	19	myrtle	myrtle	NN
12327	710	20	and	and	CC
12327	710	21	gold	gold	NN
12327	710	22	and	and	CC
12327	710	23	silver	silver	NN
12327	710	24	leaf	leaf	NN
12327	710	25	.	.	.
12327	711	1	*	*	NFP
12327	711	2	*	*	NFP
12327	711	3	*	*	NFP
12327	711	4	*	*	NFP
12327	711	5	*	*	NFP
12327	711	6	BOLA	bola	NN
12327	711	7	TOLIEDO	toliedo	NN
12327	711	8	.	.	.
12327	712	1	Take	take	VB
12327	712	2	one	one	CD
12327	712	3	pound	pound	NN
12327	712	4	of	of	IN
12327	712	5	butter	butter	NN
12327	712	6	,	,	,
12327	712	7	and	and	CC
12327	712	8	warm	warm	VB
12327	712	9	it	-PRON-	PRP
12327	712	10	over	over	IN
12327	712	11	the	the	DT
12327	712	12	fire	fire	NN
12327	712	13	with	with	IN
12327	712	14	a	a	DT
12327	712	15	little	little	JJ
12327	712	16	milk	milk	NN
12327	712	17	,	,	,
12327	712	18	then	then	RB
12327	712	19	put	put	VB
12327	712	20	it	-PRON-	PRP
12327	712	21	into	into	IN
12327	712	22	a	a	DT
12327	712	23	pan	pan	NN
12327	712	24	with	with	IN
12327	712	25	one	one	CD
12327	712	26	pound	pound	NN
12327	712	27	of	of	IN
12327	712	28	flour	flour	NN
12327	712	29	,	,	,
12327	712	30	six	six	CD
12327	712	31	beaten	beat	VBN
12327	712	32	eggs	egg	NNS
12327	712	33	,	,	,
12327	712	34	a	a	DT
12327	712	35	quarter	quarter	NN
12327	712	36	of	of	IN
12327	712	37	a	a	DT
12327	712	38	pound	pound	NN
12327	712	39	of	of	IN
12327	712	40	beaten	beat	VBN
12327	712	41	sweet	sweet	JJ
12327	712	42	almonds	almond	NNS
12327	712	43	,	,	,
12327	712	44	and	and	CC
12327	712	45	two	two	CD
12327	712	46	table	table	NN
12327	712	47	-	-	HYPH
12327	712	48	spoonsful	spoonsful	JJ
12327	712	49	of	of	IN
12327	712	50	yeast	yeast	NN
12327	712	51	;	;	:
12327	712	52	make	make	VB
12327	712	53	these	these	DT
12327	712	54	ingredients	ingredient	NNS
12327	712	55	into	into	IN
12327	712	56	a	a	DT
12327	712	57	light	light	JJ
12327	712	58	paste	paste	NN
12327	712	59	,	,	,
12327	712	60	and	and	CC
12327	712	61	set	set	VBD
12327	712	62	it	-PRON-	PRP
12327	712	63	before	before	IN
12327	712	64	the	the	DT
12327	712	65	fire	fire	NN
12327	712	66	to	to	TO
12327	712	67	rise	rise	VB
12327	712	68	;	;	:
12327	712	69	then	then	RB
12327	712	70	grease	grease	VB
12327	712	71	a	a	DT
12327	712	72	deep	deep	JJ
12327	712	73	dish	dish	NN
12327	712	74	,	,	,
12327	712	75	and	and	CC
12327	712	76	place	place	NN
12327	712	77	in	in	IN
12327	712	78	a	a	DT
12327	712	79	layer	layer	NN
12327	712	80	of	of	IN
12327	712	81	the	the	DT
12327	712	82	paste	paste	NN
12327	712	83	,	,	,
12327	712	84	then	then	RB
12327	712	85	some	some	DT
12327	712	86	egg	egg	NN
12327	712	87	prepared	prepare	VBD
12327	712	88	as	as	IN
12327	712	89	for	for	IN
12327	712	90	Bola	Bola	NNP
12327	712	91	d'Amor	d'amor	NN
12327	712	92	,	,	,
12327	712	93	then	then	RB
12327	712	94	slices	slice	NNS
12327	712	95	of	of	IN
12327	712	96	citron	citron	NN
12327	712	97	,	,	,
12327	712	98	and	and	CC
12327	712	99	a	a	DT
12327	712	100	layer	layer	NN
12327	712	101	of	of	IN
12327	712	102	egg	egg	NN
12327	712	103	marmalade	marmalade	NN
12327	712	104	,	,	,
12327	712	105	sprinkle	sprinkle	VB
12327	712	106	each	each	DT
12327	712	107	layer	layer	NN
12327	712	108	with	with	IN
12327	712	109	cinnamon	cinnamon	NN
12327	712	110	,	,	,
12327	712	111	and	and	CC
12327	712	112	fill	fill	VB
12327	712	113	the	the	DT
12327	712	114	dish	dish	NN
12327	712	115	with	with	IN
12327	712	116	alternate	alternate	JJ
12327	712	117	layers	layer	NNS
12327	712	118	.	.	.
12327	713	1	A	a	DT
12327	713	2	rich	rich	JJ
12327	713	3	puff	puff	NN
12327	713	4	paste	paste	NN
12327	713	5	should	should	MD
12327	713	6	line	line	VB
12327	713	7	the	the	DT
12327	713	8	dish	dish	NN
12327	713	9	,	,	,
12327	713	10	which	which	WDT
12327	713	11	ought	ought	MD
12327	713	12	to	to	TO
12327	713	13	be	be	VB
12327	713	14	deep	deep	JJ
12327	713	15	;	;	:
12327	713	16	bake	bake	VB
12327	713	17	in	in	IN
12327	713	18	a	a	DT
12327	713	19	brisk	brisk	JJ
12327	713	20	oven	oven	NN
12327	713	21	,	,	,
12327	713	22	after	after	IN
12327	713	23	which	which	WDT
12327	713	24	,	,	,
12327	713	25	sugar	sugar	NN
12327	713	26	clarified	clarify	VBN
12327	713	27	with	with	IN
12327	713	28	orange	orange	JJ
12327	713	29	flour	flour	NN
12327	713	30	-	-	HYPH
12327	713	31	water	water	NN
12327	713	32	must	must	MD
12327	713	33	be	be	VB
12327	713	34	poured	pour	VBN
12327	713	35	over	over	RP
12327	713	36	till	till	IN
12327	713	37	the	the	DT
12327	713	38	syrup	syrup	NN
12327	713	39	has	have	VBZ
12327	713	40	thoroughly	thoroughly	RB
12327	713	41	penetrated	penetrate	VBN
12327	713	42	the	the	DT
12327	713	43	Bola	Bola	NNP
12327	713	44	.	.	.
12327	714	1	*	*	NFP
12327	714	2	*	*	NFP
12327	714	3	*	*	NFP
12327	714	4	*	*	NFP
12327	714	5	*	*	NFP
12327	714	6	A	a	DT
12327	714	7	BOLA	bola	NN
12327	714	8	D'HISPANIOLA	d'hispaniola	NN
12327	714	9	.	.	.
12327	715	1	Take	take	VB
12327	715	2	one	one	CD
12327	715	3	pound	pound	NN
12327	715	4	and	and	CC
12327	715	5	a	a	DT
12327	715	6	half	half	NN
12327	715	7	of	of	IN
12327	715	8	flour	flour	NN
12327	715	9	,	,	,
12327	715	10	with	with	IN
12327	715	11	three	three	CD
12327	715	12	spoonsful	spoonsful	NN
12327	715	13	of	of	IN
12327	715	14	yeast	yeast	NN
12327	715	15	,	,	,
12327	715	16	two	two	CD
12327	715	17	ounces	ounce	NNS
12327	715	18	of	of	IN
12327	715	19	fresh	fresh	JJ
12327	715	20	butter	butter	NN
12327	715	21	,	,	,
12327	715	22	one	one	CD
12327	715	23	table	table	NN
12327	715	24	spoonful	spoonful	JJ
12327	715	25	of	of	IN
12327	715	26	essence	essence	NN
12327	715	27	of	of	IN
12327	715	28	lemon	lemon	NN
12327	715	29	,	,	,
12327	715	30	eight	eight	CD
12327	715	31	eggs	egg	NNS
12327	715	32	,	,	,
12327	715	33	and	and	CC
12327	715	34	half	half	PDT
12327	715	35	a	a	DT
12327	715	36	tea	tea	NN
12327	715	37	-	-	HYPH
12327	715	38	cup	cup	NN
12327	715	39	full	full	JJ
12327	715	40	of	of	IN
12327	715	41	water	water	NN
12327	715	42	,	,	,
12327	715	43	and	and	CC
12327	715	44	make	make	VB
12327	715	45	it	-PRON-	PRP
12327	715	46	into	into	IN
12327	715	47	a	a	DT
12327	715	48	light	light	JJ
12327	715	49	dough	dough	NN
12327	715	50	,	,	,
12327	715	51	set	set	VB
12327	715	52	it	-PRON-	PRP
12327	715	53	to	to	TO
12327	715	54	rise	rise	VB
12327	715	55	for	for	IN
12327	715	56	about	about	RB
12327	715	57	an	an	DT
12327	715	58	hour	hour	NN
12327	715	59	,	,	,
12327	715	60	then	then	RB
12327	715	61	roll	roll	VB
12327	715	62	it	-PRON-	PRP
12327	715	63	out	out	RP
12327	715	64	and	and	CC
12327	715	65	cut	cut	VBD
12327	715	66	it	-PRON-	PRP
12327	715	67	into	into	IN
12327	715	68	three	three	CD
12327	715	69	pieces	piece	NNS
12327	715	70	;	;	:
12327	715	71	have	have	VBP
12327	715	72	previously	previously	RB
12327	715	73	ready	ready	JJ
12327	715	74	,	,	,
12327	715	75	a	a	DT
12327	715	76	quarter	quarter	NN
12327	715	77	of	of	IN
12327	715	78	a	a	DT
12327	715	79	pound	pound	NN
12327	715	80	of	of	IN
12327	715	81	citron	citron	NN
12327	715	82	,	,	,
12327	715	83	and	and	CC
12327	715	84	three	three	CD
12327	715	85	quarters	quarter	NNS
12327	715	86	of	of	IN
12327	715	87	a	a	DT
12327	715	88	pound	pound	NN
12327	715	89	of	of	IN
12327	715	90	orange	orange	NN
12327	715	91	and	and	CC
12327	715	92	lemon	lemon	NN
12327	715	93	peel	peel	NN
12327	715	94	,	,	,
12327	715	95	cut	cut	VBN
12327	715	96	in	in	IN
12327	715	97	thin	thin	JJ
12327	715	98	slices	slice	NNS
12327	715	99	,	,	,
12327	715	100	mixed	mix	VBN
12327	715	101	with	with	IN
12327	715	102	powdered	powdered	JJ
12327	715	103	sugar	sugar	NN
12327	715	104	and	and	CC
12327	715	105	cinnamon	cinnamon	NN
12327	715	106	;	;	:
12327	715	107	the	the	DT
12327	715	108	Bola	Bola	NNP
12327	715	109	should	should	MD
12327	715	110	be	be	VB
12327	715	111	formed	form	VBN
12327	715	112	with	with	IN
12327	715	113	the	the	DT
12327	715	114	pieces	piece	NNS
12327	715	115	of	of	IN
12327	715	116	dough	dough	NN
12327	715	117	,	,	,
12327	715	118	layers	layer	NNS
12327	715	119	of	of	IN
12327	715	120	the	the	DT
12327	715	121	fruit	fruit	NN
12327	715	122	being	be	VBG
12327	715	123	placed	place	VBN
12327	715	124	between	between	IN
12327	715	125	;	;	:
12327	715	126	it	-PRON-	PRP
12327	715	127	should	should	MD
12327	715	128	not	not	RB
12327	715	129	be	be	VB
12327	715	130	baked	bake	VBN
12327	715	131	in	in	IN
12327	715	132	a	a	DT
12327	715	133	tin	tin	NN
12327	715	134	.	.	.
12327	716	1	Powdered	powdered	JJ
12327	716	2	sweet	sweet	JJ
12327	716	3	almonds	almond	NNS
12327	716	4	and	and	CC
12327	716	5	sugar	sugar	NN
12327	716	6	,	,	,
12327	716	7	should	should	MD
12327	716	8	be	be	VB
12327	716	9	strewed	strew	VBN
12327	716	10	over	over	IN
12327	716	11	it	-PRON-	PRP
12327	716	12	before	before	IN
12327	716	13	baking	baking	NN
12327	716	14	.	.	.
12327	717	1	*	*	NFP
12327	717	2	*	*	NFP
12327	717	3	*	*	NFP
12327	717	4	*	*	NFP
12327	717	5	*	*	NFP
12327	717	6	SUPERIOR	superior	NN
12327	717	7	RECEIPT	RECEIPT	NNP
12327	717	8	FOR	for	IN
12327	717	9	ALMOND	almond	NN
12327	717	10	PUDDING	pudding	NN
12327	717	11	.	.	.
12327	718	1	Beat	beat	VB
12327	718	2	up	up	RP
12327	718	3	the	the	DT
12327	718	4	yolks	yolk	NNS
12327	718	5	of	of	IN
12327	718	6	ten	ten	CD
12327	718	7	eggs	egg	NNS
12327	718	8	,	,	,
12327	718	9	and	and	CC
12327	718	10	the	the	DT
12327	718	11	whites	white	NNS
12327	718	12	of	of	IN
12327	718	13	seven	seven	CD
12327	718	14	;	;	:
12327	718	15	add	add	VB
12327	718	16	half	half	PDT
12327	718	17	a	a	DT
12327	718	18	pound	pound	NN
12327	718	19	of	of	IN
12327	718	20	sweet	sweet	JJ
12327	718	21	almonds	almond	NNS
12327	718	22	pounded	pound	VBN
12327	718	23	finely	finely	RB
12327	718	24	,	,	,
12327	718	25	half	half	PDT
12327	718	26	a	a	DT
12327	718	27	pound	pound	NN
12327	718	28	of	of	IN
12327	718	29	white	white	JJ
12327	718	30	sugar	sugar	NN
12327	718	31	,	,	,
12327	718	32	half	half	PDT
12327	718	33	an	an	DT
12327	718	34	ounce	ounce	NN
12327	718	35	of	of	IN
12327	718	36	bitter	bitter	JJ
12327	718	37	almonds	almond	NNS
12327	718	38	,	,	,
12327	718	39	and	and	CC
12327	718	40	a	a	DT
12327	718	41	table	table	NN
12327	718	42	-	-	HYPH
12327	718	43	spoonful	spoonful	JJ
12327	718	44	of	of	IN
12327	718	45	orange	orange	JJ
12327	718	46	flower	flower	NN
12327	718	47	water	water	NN
12327	718	48	,	,	,
12327	718	49	when	when	WRB
12327	718	50	thoroughly	thoroughly	RB
12327	718	51	mixed	mix	VBN
12327	718	52	,	,	,
12327	718	53	grease	grease	VBP
12327	718	54	a	a	DT
12327	718	55	dish	dish	NN
12327	718	56	,	,	,
12327	718	57	put	put	VBN
12327	718	58	in	in	IN
12327	718	59	the	the	DT
12327	718	60	pudding	pudding	NN
12327	718	61	and	and	CC
12327	718	62	bake	bake	NN
12327	718	63	in	in	RP
12327	718	64	a	a	DT
12327	718	65	brisk	brisk	JJ
12327	718	66	oven	oven	NN
12327	718	67	;	;	:
12327	718	68	when	when	WRB
12327	718	69	done	do	VBN
12327	718	70	,	,	,
12327	718	71	strew	strew	VBD
12327	718	72	powdered	powder	VBN
12327	718	73	sugar	sugar	NN
12327	718	74	over	over	IN
12327	718	75	the	the	DT
12327	718	76	top	top	NN
12327	718	77	,	,	,
12327	718	78	or	or	CC
12327	718	79	,	,	,
12327	718	80	which	which	WDT
12327	718	81	is	be	VBZ
12327	718	82	exceedingly	exceedingly	RB
12327	718	83	fine	fine	JJ
12327	718	84	,	,	,
12327	718	85	pour	pour	VBP
12327	718	86	over	over	IN
12327	718	87	clarified	clarified	JJ
12327	718	88	sugar	sugar	NN
12327	718	89	with	with	IN
12327	718	90	orange	orange	NNP
12327	718	91	flower	flower	NNP
12327	718	92	water	water	NN
12327	718	93	.	.	.
12327	719	1	*	*	NFP
12327	719	2	*	*	NFP
12327	719	3	*	*	NFP
12327	719	4	*	*	NFP
12327	719	5	*	*	NFP
12327	719	6	GERMAN	german	JJ
12327	719	7	OR	or	CC
12327	719	8	SPANISH	spanish	JJ
12327	719	9	PUFFS	puffs	NN
12327	719	10	.	.	.
12327	720	1	Put	put	VB
12327	720	2	a	a	DT
12327	720	3	quarter	quarter	NN
12327	720	4	of	of	IN
12327	720	5	a	a	DT
12327	720	6	pound	pound	NN
12327	720	7	of	of	IN
12327	720	8	fresh	fresh	JJ
12327	720	9	butter	butter	NN
12327	720	10	,	,	,
12327	720	11	and	and	CC
12327	720	12	a	a	DT
12327	720	13	tea	tea	NN
12327	720	14	-	-	HYPH
12327	720	15	cup	cup	NN
12327	720	16	full	full	JJ
12327	720	17	of	of	IN
12327	720	18	cold	cold	JJ
12327	720	19	water	water	NN
12327	720	20	into	into	IN
12327	720	21	a	a	DT
12327	720	22	saucepan	saucepan	NN
12327	720	23	,	,	,
12327	720	24	when	when	WRB
12327	720	25	the	the	DT
12327	720	26	butter	butter	NN
12327	720	27	is	be	VBZ
12327	720	28	melted	melt	VBN
12327	720	29	,	,	,
12327	720	30	stir	stir	VB
12327	720	31	in	in	IN
12327	720	32	,	,	,
12327	720	33	while	while	IN
12327	720	34	on	on	IN
12327	720	35	the	the	DT
12327	720	36	fire	fire	NN
12327	720	37	,	,	,
12327	720	38	four	four	CD
12327	720	39	table	table	NN
12327	720	40	spoonsful	spoonsful	JJ
12327	720	41	of	of	IN
12327	720	42	flour	flour	NN
12327	720	43	;	;	:
12327	720	44	when	when	WRB
12327	720	45	thoroughly	thoroughly	RB
12327	720	46	mixed	mix	VBD
12327	720	47	,	,	,
12327	720	48	put	put	VBD
12327	720	49	it	-PRON-	PRP
12327	720	50	in	in	IN
12327	720	51	a	a	DT
12327	720	52	dish	dish	NN
12327	720	53	to	to	TO
12327	720	54	cool	cool	VB
12327	720	55	,	,	,
12327	720	56	and	and	CC
12327	720	57	then	then	RB
12327	720	58	add	add	VB
12327	720	59	four	four	CD
12327	720	60	well	well	RB
12327	720	61	beaten	beat	VBN
12327	720	62	eggs	egg	NNS
12327	720	63	;	;	:
12327	720	64	butter	butter	VB
12327	720	65	some	some	DT
12327	720	66	cups	cup	NNS
12327	720	67	,	,	,
12327	720	68	half	half	NN
12327	720	69	fill	fill	VBP
12327	720	70	them	-PRON-	PRP
12327	720	71	with	with	IN
12327	720	72	the	the	DT
12327	720	73	batter	batter	NN
12327	720	74	,	,	,
12327	720	75	bake	bake	VBP
12327	720	76	in	in	IN
12327	720	77	a	a	DT
12327	720	78	quick	quick	JJ
12327	720	79	oven	oven	NN
12327	720	80	and	and	CC
12327	720	81	serve	serve	VB
12327	720	82	with	with	IN
12327	720	83	clarified	clarified	JJ
12327	720	84	sugar	sugar	NN
12327	720	85	.	.	.
12327	721	1	*	*	NFP
12327	721	2	*	*	NFP
12327	721	3	*	*	NFP
12327	721	4	*	*	NFP
12327	721	5	*	*	NFP
12327	721	6	A	a	DT
12327	721	7	LUCTION	luction	NN
12327	721	8	,	,	,
12327	721	9	OR	or	CC
12327	721	10	A	a	DT
12327	721	11	RACHAEL	RACHAEL	NNS
12327	721	12	.	.	.
12327	722	1	Make	make	VB
12327	722	2	a	a	DT
12327	722	3	thin	thin	JJ
12327	722	4	nouilles	nouille	NNS
12327	722	5	paste	paste	NN
12327	722	6	,	,	,
12327	722	7	cut	cut	VBN
12327	722	8	into	into	IN
12327	722	9	strips	strip	NNS
12327	722	10	of	of	IN
12327	722	11	about	about	RB
12327	722	12	two	two	CD
12327	722	13	inches	inch	NNS
12327	722	14	wide	wide	JJ
12327	722	15	,	,	,
12327	722	16	leave	leave	VB
12327	722	17	it	-PRON-	PRP
12327	722	18	to	to	TO
12327	722	19	dry	dry	VB
12327	722	20	,	,	,
12327	722	21	then	then	RB
12327	722	22	boil	boil	VB
12327	722	23	the	the	DT
12327	722	24	strips	strip	NNS
12327	722	25	in	in	IN
12327	722	26	a	a	DT
12327	722	27	little	little	JJ
12327	722	28	water	water	NN
12327	722	29	,	,	,
12327	722	30	and	and	CC
12327	722	31	drain	drain	VB
12327	722	32	through	through	IN
12327	722	33	a	a	DT
12327	722	34	cullender	cullender	NN
12327	722	35	;	;	:
12327	722	36	when	when	WRB
12327	722	37	the	the	DT
12327	722	38	water	water	NN
12327	722	39	is	be	VBZ
12327	722	40	strained	strain	VBN
12327	722	41	off	off	RP
12327	722	42	,	,	,
12327	722	43	mix	mix	VB
12327	722	44	it	-PRON-	PRP
12327	722	45	with	with	IN
12327	722	46	beaten	beat	VBN
12327	722	47	eggs	egg	NNS
12327	722	48	,	,	,
12327	722	49	white	white	NNP
12327	722	50	sugar	sugar	NNP
12327	722	51	,	,	,
12327	722	52	a	a	DT
12327	722	53	little	little	JJ
12327	722	54	fresh	fresh	JJ
12327	722	55	butter	butter	NN
12327	722	56	,	,	,
12327	722	57	and	and	CC
12327	722	58	grated	grate	VBD
12327	722	59	lemon	lemon	NN
12327	722	60	peel	peel	NN
12327	722	61	;	;	:
12327	722	62	bake	bake	VB
12327	722	63	or	or	CC
12327	722	64	boil	boil	VB
12327	722	65	in	in	IN
12327	722	66	a	a	DT
12327	722	67	shape	shape	NN
12327	722	68	lined	line	VBN
12327	722	69	with	with	IN
12327	722	70	preserved	preserve	VBN
12327	722	71	cherries	cherry	NNS
12327	722	72	,	,	,
12327	722	73	when	when	WRB
12327	722	74	turned	turn	VBN
12327	722	75	out	out	RP
12327	722	76	pour	pour	NN
12327	722	77	over	over	IN
12327	722	78	a	a	DT
12327	722	79	fine	fine	JJ
12327	722	80	custard	custard	NN
12327	722	81	,	,	,
12327	722	82	or	or	CC
12327	722	83	cream	cream	NN
12327	722	84	,	,	,
12327	722	85	flavored	flavor	VBN
12327	722	86	with	with	IN
12327	722	87	brandy	brandy	NN
12327	722	88	,	,	,
12327	722	89	and	and	CC
12327	722	90	sweetened	sweeten	VBN
12327	722	91	to	to	TO
12327	722	92	taste	taste	VB
12327	722	93	.	.	.
12327	723	1	*	*	NFP
12327	723	2	*	*	NFP
12327	723	3	*	*	NFP
12327	723	4	*	*	NFP
12327	723	5	*	*	NFP
12327	723	6	PRENESAS	prenesas	NN
12327	723	7	.	.	.
12327	724	1	Take	take	VB
12327	724	2	one	one	CD
12327	724	3	pint	pint	NN
12327	724	4	of	of	IN
12327	724	5	milk	milk	NN
12327	724	6	,	,	,
12327	724	7	stir	stir	VB
12327	724	8	in	in	IN
12327	724	9	as	as	RB
12327	724	10	much	much	JJ
12327	724	11	flour	flour	NN
12327	724	12	as	as	IN
12327	724	13	will	will	MD
12327	724	14	bring	bring	VB
12327	724	15	it	-PRON-	PRP
12327	724	16	to	to	IN
12327	724	17	the	the	DT
12327	724	18	consistency	consistency	NN
12327	724	19	of	of	IN
12327	724	20	hasty	hasty	NNP
12327	724	21	pudding	pudding	NN
12327	724	22	;	;	:
12327	724	23	boil	boil	VB
12327	724	24	it	-PRON-	PRP
12327	724	25	till	till	IN
12327	724	26	it	-PRON-	PRP
12327	724	27	becomes	become	VBZ
12327	724	28	thick	thick	JJ
12327	724	29	,	,	,
12327	724	30	let	let	VB
12327	724	31	it	-PRON-	PRP
12327	724	32	cool	cool	VB
12327	724	33	,	,	,
12327	724	34	and	and	CC
12327	724	35	beat	beat	VBD
12327	724	36	it	-PRON-	PRP
12327	724	37	up	up	RP
12327	724	38	with	with	IN
12327	724	39	ten	ten	CD
12327	724	40	eggs	egg	NNS
12327	724	41	;	;	:
12327	724	42	when	when	WRB
12327	724	43	smooth	smooth	JJ
12327	724	44	,	,	,
12327	724	45	take	take	VB
12327	724	46	a	a	DT
12327	724	47	spoonful	spoonful	JJ
12327	724	48	at	at	IN
12327	724	49	a	a	DT
12327	724	50	time	time	NN
12327	724	51	,	,	,
12327	724	52	and	and	CC
12327	724	53	drop	drop	VB
12327	724	54	it	-PRON-	PRP
12327	724	55	into	into	IN
12327	724	56	a	a	DT
12327	724	57	frying	frying	JJ
12327	724	58	-	-	HYPH
12327	724	59	pan	pan	NN
12327	724	60	,	,	,
12327	724	61	in	in	IN
12327	724	62	which	which	WDT
12327	724	63	there	there	EX
12327	724	64	is	be	VBZ
12327	724	65	a	a	DT
12327	724	66	good	good	JJ
12327	724	67	quantity	quantity	NN
12327	724	68	of	of	IN
12327	724	69	boiling	boil	VBG
12327	724	70	clarified	clarify	VBN
12327	724	71	butter	butter	NN
12327	724	72	,	,	,
12327	724	73	fry	fry	NN
12327	724	74	of	of	IN
12327	724	75	a	a	DT
12327	724	76	light	light	JJ
12327	724	77	brown	brown	NN
12327	724	78	,	,	,
12327	724	79	and	and	CC
12327	724	80	serve	serve	VB
12327	724	81	with	with	IN
12327	724	82	clarified	clarified	JJ
12327	724	83	sugar	sugar	NN
12327	724	84	,	,	,
12327	724	85	flavored	flavor	VBN
12327	724	86	with	with	IN
12327	724	87	lemon	lemon	NN
12327	724	88	essence	essence	NN
12327	724	89	.	.	.
12327	725	1	*	*	NFP
12327	725	2	*	*	NFP
12327	725	3	*	*	NFP
12327	725	4	*	*	NFP
12327	725	5	*	*	NFP
12327	725	6	SOPA	sopa	NN
12327	725	7	D'ORO	D'ORO	NNS
12327	725	8	:	:	:
12327	725	9	OR	or	CC
12327	725	10	GOLDEN	GOLDEN	NNP
12327	725	11	SOUP	SOUP	NNP
12327	725	12	.	.	.
12327	726	1	Clarify	clarify	VB
12327	726	2	a	a	DT
12327	726	3	pound	pound	NN
12327	726	4	of	of	IN
12327	726	5	sugar	sugar	NN
12327	726	6	in	in	IN
12327	726	7	a	a	DT
12327	726	8	quarter	quarter	NN
12327	726	9	of	of	IN
12327	726	10	a	a	DT
12327	726	11	pint	pint	NN
12327	726	12	of	of	IN
12327	726	13	water	water	NN
12327	726	14	,	,	,
12327	726	15	and	and	CC
12327	726	16	the	the	DT
12327	726	17	same	same	JJ
12327	726	18	quantity	quantity	NN
12327	726	19	of	of	IN
12327	726	20	orange	orange	NNP
12327	726	21	flower	flower	NN
12327	726	22	-	-	HYPH
12327	726	23	water	water	NN
12327	726	24	;	;	:
12327	726	25	cut	cut	VBN
12327	726	26	into	into	IN
12327	726	27	pieces	piece	NNS
12327	726	28	the	the	DT
12327	726	29	size	size	NN
12327	726	30	of	of	IN
12327	726	31	dice	dice	NN
12327	726	32	a	a	DT
12327	726	33	thin	thin	JJ
12327	726	34	slice	slice	NN
12327	726	35	of	of	IN
12327	726	36	toasted	toast	VBN
12327	726	37	bread	bread	NN
12327	726	38	,	,	,
12327	726	39	or	or	CC
12327	726	40	cut	cut	VBD
12327	726	41	it	-PRON-	PRP
12327	726	42	into	into	IN
12327	726	43	shapes	shape	NNS
12327	726	44	with	with	IN
12327	726	45	a	a	DT
12327	726	46	paste	paste	NN
12327	726	47	cutter	cutter	NN
12327	726	48	,	,	,
12327	726	49	throw	throw	VB
12327	726	50	it	-PRON-	PRP
12327	726	51	,	,	,
12327	726	52	while	while	IN
12327	726	53	hot	hot	JJ
12327	726	54	,	,	,
12327	726	55	into	into	IN
12327	726	56	the	the	DT
12327	726	57	sugar	sugar	NN
12327	726	58	,	,	,
12327	726	59	with	with	IN
12327	726	60	an	an	DT
12327	726	61	ounce	ounce	NN
12327	726	62	of	of	IN
12327	726	63	sweet	sweet	JJ
12327	726	64	almonds	almond	NNS
12327	726	65	pounded	pound	VBD
12327	726	66	very	very	RB
12327	726	67	finely	finely	RB
12327	726	68	,	,	,
12327	726	69	then	then	RB
12327	726	70	take	take	VB
12327	726	71	the	the	DT
12327	726	72	beaten	beat	VBN
12327	726	73	yolks	yolk	NNS
12327	726	74	of	of	IN
12327	726	75	four	four	CD
12327	726	76	eggs	egg	NNS
12327	726	77	.	.	.
12327	727	1	Pour	pour	VB
12327	727	2	over	over	IN
12327	727	3	the	the	DT
12327	727	4	sugar	sugar	NN
12327	727	5	and	and	CC
12327	727	6	bread	bread	NN
12327	727	7	,	,	,
12327	727	8	stir	stir	VB
12327	727	9	gently	gently	RB
12327	727	10	,	,	,
12327	727	11	and	and	CC
12327	727	12	let	let	VB
12327	727	13	it	-PRON-	PRP
12327	727	14	simmer	simmer	VB
12327	727	15	a	a	DT
12327	727	16	few	few	JJ
12327	727	17	minutes	minute	NNS
12327	727	18	.	.	.
12327	728	1	Serve	serve	VB
12327	728	2	in	in	IN
12327	728	3	a	a	DT
12327	728	4	deep	deep	JJ
12327	728	5	glass	glass	NN
12327	728	6	dish	dish	NN
12327	728	7	,	,	,
12327	728	8	sprinkled	sprinkle	VBN
12327	728	9	over	over	RP
12327	728	10	with	with	IN
12327	728	11	pounded	pound	VBN
12327	728	12	cinnamon	cinnamon	NN
12327	728	13	.	.	.
12327	729	1	*	*	NFP
12327	729	2	*	*	NFP
12327	729	3	*	*	NFP
12327	729	4	*	*	NFP
12327	729	5	*	*	NFP
12327	729	6	POMMES	POMMES	NNP
12327	729	7	FRITES	frite	NNS
12327	729	8	.	.	.
12327	730	1	This	this	DT
12327	730	2	is	be	VBZ
12327	730	3	a	a	DT
12327	730	4	simple	simple	JJ
12327	730	5	but	but	CC
12327	730	6	very	very	RB
12327	730	7	nice	nice	JJ
12327	730	8	way	way	NN
12327	730	9	of	of	IN
12327	730	10	preparing	prepare	VBG
12327	730	11	apples	apple	NNS
12327	730	12	.	.	.
12327	731	1	Peel	peel	VB
12327	731	2	and	and	CC
12327	731	3	cut	cut	VB
12327	731	4	five	five	CD
12327	731	5	fine	fine	JJ
12327	731	6	apples	apple	NNS
12327	731	7	in	in	IN
12327	731	8	half	half	NN
12327	731	9	,	,	,
12327	731	10	dip	dip	VB
12327	731	11	them	-PRON-	PRP
12327	731	12	in	in	IN
12327	731	13	egg	egg	NN
12327	731	14	and	and	CC
12327	731	15	white	white	JJ
12327	731	16	powdered	powdered	JJ
12327	731	17	sugar	sugar	NN
12327	731	18	,	,	,
12327	731	19	and	and	CC
12327	731	20	fry	fry	VB
12327	731	21	in	in	IN
12327	731	22	butter	butter	NN
12327	731	23	;	;	:
12327	731	24	when	when	WRB
12327	731	25	done	do	VBN
12327	731	26	,	,	,
12327	731	27	strew	strew	VBD
12327	731	28	a	a	DT
12327	731	29	little	little	JJ
12327	731	30	white	white	JJ
12327	731	31	sugar	sugar	NN
12327	731	32	over	over	IN
12327	731	33	them	-PRON-	PRP
12327	731	34	.	.	.
12327	732	1	*	*	NFP
12327	732	2	*	*	NFP
12327	732	3	*	*	NFP
12327	732	4	*	*	NFP
12327	732	5	*	*	NFP
12327	732	6	CHEJADOS	chejados	NN
12327	732	7	.	.	.
12327	733	1	Clarify	clarify	VB
12327	733	2	a	a	DT
12327	733	3	pound	pound	NN
12327	733	4	of	of	IN
12327	733	5	sugar	sugar	NN
12327	733	6	in	in	IN
12327	733	7	half	half	PDT
12327	733	8	a	a	DT
12327	733	9	pint	pint	NN
12327	733	10	of	of	IN
12327	733	11	water	water	NN
12327	733	12	;	;	,
12327	733	13	peel	peel	VB
12327	733	14	and	and	CC
12327	733	15	grate	grate	VB
12327	733	16	a	a	DT
12327	733	17	moderately	moderately	RB
12327	733	18	sized	sized	JJ
12327	733	19	cocoa	cocoa	NN
12327	733	20	nut	nut	NN
12327	733	21	,	,	,
12327	733	22	add	add	VB
12327	733	23	it	-PRON-	PRP
12327	733	24	to	to	IN
12327	733	25	the	the	DT
12327	733	26	syrup	syrup	NN
12327	733	27	,	,	,
12327	733	28	and	and	CC
12327	733	29	let	let	VB
12327	733	30	it	-PRON-	PRP
12327	733	31	simmer	simmer	VB
12327	733	32	till	till	IN
12327	733	33	perfectly	perfectly	RB
12327	733	34	soft	soft	JJ
12327	733	35	,	,	,
12327	733	36	putting	put	VBG
12327	733	37	rose	rise	VBD
12327	733	38	water	water	NN
12327	733	39	occasionally	occasionally	RB
12327	733	40	to	to	TO
12327	733	41	prevent	prevent	VB
12327	733	42	its	-PRON-	PRP$
12327	733	43	becoming	become	VBG
12327	733	44	too	too	RB
12327	733	45	dry	dry	JJ
12327	733	46	;	;	:
12327	733	47	stir	stir	VB
12327	733	48	it	-PRON-	PRP
12327	733	49	continually	continually	RB
12327	733	50	to	to	TO
12327	733	51	prevent	prevent	VB
12327	733	52	burning	burning	NN
12327	733	53	.	.	.
12327	734	1	Let	let	VB
12327	734	2	it	-PRON-	PRP
12327	734	3	cool	cool	VB
12327	734	4	,	,	,
12327	734	5	and	and	CC
12327	734	6	mix	mix	VB
12327	734	7	it	-PRON-	PRP
12327	734	8	with	with	IN
12327	734	9	the	the	DT
12327	734	10	beaten	beat	VBN
12327	734	11	yolks	yolk	NNS
12327	734	12	of	of	IN
12327	734	13	six	six	CD
12327	734	14	eggs	egg	NNS
12327	734	15	;	;	:
12327	734	16	make	make	VB
12327	734	17	a	a	DT
12327	734	18	thin	thin	JJ
12327	734	19	nouilles	nouille	NNS
12327	734	20	pastry	pastry	NN
12327	734	21	,	,	,
12327	734	22	cut	cut	VBD
12327	734	23	it	-PRON-	PRP
12327	734	24	into	into	IN
12327	734	25	rounds	round	NNS
12327	734	26	of	of	IN
12327	734	27	the	the	DT
12327	734	28	size	size	NN
12327	734	29	of	of	IN
12327	734	30	a	a	DT
12327	734	31	tea	tea	NN
12327	734	32	-	-	HYPH
12327	734	33	cup	cup	NN
12327	734	34	;	;	:
12327	734	35	pinch	pinch	VB
12327	734	36	up	up	RP
12327	734	37	the	the	DT
12327	734	38	edges	edge	NNS
12327	734	39	deep	deep	RB
12327	734	40	enough	enough	RB
12327	734	41	to	to	TO
12327	734	42	form	form	VB
12327	734	43	a	a	DT
12327	734	44	shape	shape	NN
12327	734	45	,	,	,
12327	734	46	fill	fill	VB
12327	734	47	them	-PRON-	PRP
12327	734	48	with	with	IN
12327	734	49	the	the	DT
12327	734	50	sweet	sweet	JJ
12327	734	51	meat	meat	NN
12327	734	52	,	,	,
12327	734	53	and	and	CC
12327	734	54	bake	bake	NN
12327	734	55	of	of	IN
12327	734	56	a	a	DT
12327	734	57	light	light	JJ
12327	734	58	brown	brown	NN
12327	734	59	.	.	.
12327	735	1	A	a	DT
12327	735	2	rich	rich	JJ
12327	735	3	puff	puff	NN
12327	735	4	paste	paste	NN
12327	735	5	may	may	MD
12327	735	6	be	be	VB
12327	735	7	substituted	substitute	VBN
12327	735	8	for	for	IN
12327	735	9	the	the	DT
12327	735	10	nouilles	nouille	NNS
12327	735	11	pastry	pastry	NN
12327	735	12	if	if	IN
12327	735	13	preferred	prefer	VBN
12327	735	14	.	.	.
12327	736	1	*	*	NFP
12327	736	2	*	*	NFP
12327	736	3	*	*	NFP
12327	736	4	*	*	NFP
12327	736	5	*	*	NFP
12327	736	6	COCOA	cocoa	NN
12327	736	7	NUT	NUT	NNP
12327	736	8	DOCE	doce	NN
12327	736	9	.	.	.
12327	737	1	This	this	DT
12327	737	2	is	be	VBZ
12327	737	3	merely	merely	RB
12327	737	4	the	the	DT
12327	737	5	cocoa	cocoa	NN
12327	737	6	nut	nut	NN
12327	737	7	and	and	CC
12327	737	8	sugar	sugar	NNP
12327	737	9	prepared	prepare	VBD
12327	737	10	as	as	IN
12327	737	11	above	above	RB
12327	737	12	,	,	,
12327	737	13	without	without	IN
12327	737	14	egg	egg	NN
12327	737	15	,	,	,
12327	737	16	and	and	CC
12327	737	17	served	serve	VBD
12327	737	18	in	in	IN
12327	737	19	small	small	JJ
12327	737	20	glasses	glass	NNS
12327	737	21	,	,	,
12327	737	22	or	or	CC
12327	737	23	baked	bake	VBN
12327	737	24	.	.	.
12327	738	1	*	*	NFP
12327	738	2	*	*	NFP
12327	738	3	*	*	NFP
12327	738	4	*	*	NFP
12327	738	5	*	*	NFP
12327	738	6	COCOA	cocoa	NN
12327	738	7	NUT	NUT	NNP
12327	738	8	PUDDING	pudding	NN
12327	738	9	.	.	.
12327	739	1	Take	take	VB
12327	739	2	about	about	RB
12327	739	3	half	half	PDT
12327	739	4	a	a	DT
12327	739	5	pound	pound	NN
12327	739	6	of	of	IN
12327	739	7	finely	finely	RB
12327	739	8	grated	grate	VBN
12327	739	9	cocoa	cocoa	NN
12327	739	10	nut	nut	NNP
12327	739	11	;	;	:
12327	739	12	beat	beat	VBD
12327	739	13	up	up	RP
12327	739	14	to	to	IN
12327	739	15	a	a	DT
12327	739	16	cream	cream	NN
12327	739	17	half	half	PDT
12327	739	18	a	a	DT
12327	739	19	pound	pound	NN
12327	739	20	of	of	IN
12327	739	21	fresh	fresh	JJ
12327	739	22	butter	butter	NN
12327	739	23	,	,	,
12327	739	24	add	add	VB
12327	739	25	it	-PRON-	PRP
12327	739	26	to	to	IN
12327	739	27	the	the	DT
12327	739	28	cocoa	cocoa	NN
12327	739	29	nut	nut	NN
12327	739	30	,	,	,
12327	739	31	with	with	IN
12327	739	32	half	half	PDT
12327	739	33	a	a	DT
12327	739	34	pound	pound	NN
12327	739	35	of	of	IN
12327	739	36	white	white	JJ
12327	739	37	sugar	sugar	NN
12327	739	38	,	,	,
12327	739	39	and	and	CC
12327	739	40	six	six	CD
12327	739	41	whites	white	NNS
12327	739	42	of	of	IN
12327	739	43	eggs	egg	NNS
12327	739	44	beaten	beat	VBN
12327	739	45	to	to	IN
12327	739	46	a	a	DT
12327	739	47	froth	froth	NN
12327	739	48	;	;	:
12327	739	49	mix	mix	VB
12327	739	50	the	the	DT
12327	739	51	whole	whole	JJ
12327	739	52	well	well	RB
12327	739	53	together	together	RB
12327	739	54	,	,	,
12327	739	55	and	and	CC
12327	739	56	bake	bake	VB
12327	739	57	in	in	RP
12327	739	58	a	a	DT
12327	739	59	dish	dish	NN
12327	739	60	lined	line	VBN
12327	739	61	with	with	IN
12327	739	62	a	a	DT
12327	739	63	rich	rich	JJ
12327	739	64	puff	puff	NN
12327	739	65	paste	paste	NN
12327	739	66	.	.	.
12327	740	1	*	*	NFP
12327	740	2	*	*	NFP
12327	740	3	*	*	NFP
12327	740	4	*	*	NFP
12327	740	5	*	*	NFP
12327	740	6	EGG	EGG	NNP
12327	740	7	MARMALADE	MARMALADE	NNP
12327	740	8	.	.	.
12327	741	1	Clarify	clarify	VB
12327	741	2	one	one	CD
12327	741	3	pound	pound	NN
12327	741	4	of	of	IN
12327	741	5	sugar	sugar	NN
12327	741	6	in	in	IN
12327	741	7	half	half	PDT
12327	741	8	a	a	DT
12327	741	9	pint	pint	NN
12327	741	10	of	of	IN
12327	741	11	water	water	NN
12327	741	12	till	till	IN
12327	741	13	it	-PRON-	PRP
12327	741	14	becomes	become	VBZ
12327	741	15	a	a	DT
12327	741	16	thick	thick	JJ
12327	741	17	syrup	syrup	NN
12327	741	18	.	.	.
12327	742	1	While	while	IN
12327	742	2	clarifying	clarify	VBG
12327	742	3	,	,	,
12327	742	4	add	add	VB
12327	742	5	one	one	CD
12327	742	6	ounce	ounce	NN
12327	742	7	of	of	IN
12327	742	8	sweet	sweet	JJ
12327	742	9	almonds	almond	NNS
12327	742	10	blanched	blanch	VBN
12327	742	11	and	and	CC
12327	742	12	pounded	pound	VBD
12327	742	13	;	;	:
12327	742	14	let	let	VB
12327	742	15	it	-PRON-	PRP
12327	742	16	cool	cool	VB
12327	742	17	,	,	,
12327	742	18	and	and	CC
12327	742	19	stir	stir	VB
12327	742	20	in	in	IN
12327	742	21	gently	gently	RB
12327	742	22	the	the	DT
12327	742	23	yolks	yolk	NNS
12327	742	24	of	of	IN
12327	742	25	twenty	twenty	CD
12327	742	26	eggs	egg	NNS
12327	742	27	which	which	WDT
12327	742	28	have	have	VBP
12327	742	29	been	be	VBN
12327	742	30	previously	previously	RB
12327	742	31	beaten	beat	VBN
12327	742	32	and	and	CC
12327	742	33	passed	pass	VBN
12327	742	34	through	through	IN
12327	742	35	a	a	DT
12327	742	36	sieve	sieve	NN
12327	742	37	;	;	:
12327	742	38	great	great	JJ
12327	742	39	care	care	NN
12327	742	40	must	must	MD
12327	742	41	be	be	VB
12327	742	42	taken	take	VBN
12327	742	43	to	to	TO
12327	742	44	stir	stir	VB
12327	742	45	it	-PRON-	PRP
12327	742	46	continually	continually	RB
12327	742	47	the	the	DT
12327	742	48	same	same	JJ
12327	742	49	way	way	NN
12327	742	50	;	;	:
12327	742	51	when	when	WRB
12327	742	52	well	well	RB
12327	742	53	mixed	mixed	JJ
12327	742	54	,	,	,
12327	742	55	place	place	VB
12327	742	56	it	-PRON-	PRP
12327	742	57	over	over	IN
12327	742	58	a	a	DT
12327	742	59	slow	slow	JJ
12327	742	60	fire	fire	NN
12327	742	61	till	till	IN
12327	742	62	it	-PRON-	PRP
12327	742	63	thickens	thicken	VBZ
12327	742	64	,	,	,
12327	742	65	stirring	stir	VBG
12327	742	66	all	all	PDT
12327	742	67	the	the	DT
12327	742	68	time	time	NN
12327	742	69	to	to	TO
12327	742	70	prevent	prevent	VB
12327	742	71	burning	burning	NN
12327	742	72	.	.	.
12327	743	1	Some	some	DT
12327	743	2	cooks	cook	NNS
12327	743	3	add	add	VBP
12327	743	4	vanilla	vanilla	NN
12327	743	5	,	,	,
12327	743	6	considering	consider	VBG
12327	743	7	the	the	DT
12327	743	8	flavor	flavor	NN
12327	743	9	an	an	DT
12327	743	10	improvement	improvement	NN
12327	743	11	.	.	.
12327	744	1	*	*	NFP
12327	744	2	*	*	NFP
12327	744	3	*	*	NFP
12327	744	4	*	*	NFP
12327	744	5	*	*	NFP
12327	744	6	MACROTES	macrote	NNS
12327	744	7	.	.	.
12327	745	1	Take	take	VB
12327	745	2	one	one	CD
12327	745	3	pound	pound	NN
12327	745	4	of	of	IN
12327	745	5	French	french	JJ
12327	745	6	roll	roll	NN
12327	745	7	dough	dough	NN
12327	745	8	,	,	,
12327	745	9	six	six	CD
12327	745	10	ounces	ounce	NNS
12327	745	11	of	of	IN
12327	745	12	fresh	fresh	JJ
12327	745	13	butter	butter	NN
12327	745	14	,	,	,
12327	745	15	two	two	CD
12327	745	16	eggs	egg	NNS
12327	745	17	,	,	,
12327	745	18	and	and	CC
12327	745	19	as	as	RB
12327	745	20	much	much	JJ
12327	745	21	flour	flour	NN
12327	745	22	as	as	IN
12327	745	23	will	will	MD
12327	745	24	be	be	VB
12327	745	25	requisite	requisite	JJ
12327	745	26	to	to	TO
12327	745	27	knead	knead	VB
12327	745	28	it	-PRON-	PRP
12327	745	29	together	together	RB
12327	745	30	;	;	:
12327	745	31	roll	roll	VB
12327	745	32	in	in	RP
12327	745	33	into	into	IN
12327	745	34	the	the	DT
12327	745	35	form	form	NN
12327	745	36	of	of	IN
12327	745	37	a	a	DT
12327	745	38	long	long	JJ
12327	745	39	French	french	JJ
12327	745	40	roll	roll	NN
12327	745	41	,	,	,
12327	745	42	and	and	CC
12327	745	43	cut	cut	VBD
12327	745	44	it	-PRON-	PRP
12327	745	45	in	in	IN
12327	745	46	thin	thin	JJ
12327	745	47	round	round	JJ
12327	745	48	slices	slice	NNS
12327	745	49	;	;	:
12327	745	50	set	set	VBD
12327	745	51	them	-PRON-	PRP
12327	745	52	at	at	IN
12327	745	53	a	a	DT
12327	745	54	short	short	JJ
12327	745	55	distance	distance	NN
12327	745	56	from	from	IN
12327	745	57	the	the	DT
12327	745	58	fire	fire	NN
12327	745	59	to	to	TO
12327	745	60	rise	rise	VB
12327	745	61	,	,	,
12327	745	62	and	and	CC
12327	745	63	then	then	RB
12327	745	64	fry	fry	VB
12327	745	65	in	in	IN
12327	745	66	the	the	DT
12327	745	67	best	good	JJS
12327	745	68	Florence	Florence	NNP
12327	745	69	oil	oil	NN
12327	745	70	;	;	:
12327	745	71	when	when	WRB
12327	745	72	nearly	nearly	RB
12327	745	73	cold	cold	JJ
12327	745	74	,	,	,
12327	745	75	dip	dip	VB
12327	745	76	them	-PRON-	PRP
12327	745	77	in	in	IN
12327	745	78	clarified	clarify	VBN
12327	745	79	sugar	sugar	NN
12327	745	80	,	,	,
12327	745	81	flavored	flavor	VBN
12327	745	82	with	with	IN
12327	745	83	essence	essence	NN
12327	745	84	of	of	IN
12327	745	85	lemon	lemon	NN
12327	745	86	.	.	.
12327	746	1	*	*	NFP
12327	746	2	*	*	NFP
12327	746	3	*	*	NFP
12327	746	4	*	*	NFP
12327	746	5	*	*	NFP
12327	746	6	TART	TART	NNP
12327	746	7	DE	DE	NNP
12327	746	8	MOY	MOY	NNP
12327	746	9	.	.	.
12327	747	1	Soak	soak	VB
12327	747	2	three	three	CD
12327	747	3	-	-	HYPH
12327	747	4	quarters	quarter	NNS
12327	747	5	of	of	IN
12327	747	6	a	a	DT
12327	747	7	pound	pound	NN
12327	747	8	of	of	IN
12327	747	9	savoy	savoy	JJ
12327	747	10	biscuits	biscuit	NNS
12327	747	11	in	in	IN
12327	747	12	a	a	DT
12327	747	13	quart	quart	NN
12327	747	14	of	of	IN
12327	747	15	milk	milk	NN
12327	747	16	;	;	:
12327	747	17	add	add	VB
12327	747	18	six	six	CD
12327	747	19	ounces	ounce	NNS
12327	747	20	of	of	IN
12327	747	21	fresh	fresh	JJ
12327	747	22	butter	butter	NN
12327	747	23	,	,	,
12327	747	24	four	four	CD
12327	747	25	eggs	egg	NNS
12327	747	26	,	,	,
12327	747	27	one	one	CD
12327	747	28	ounce	ounce	NN
12327	747	29	of	of	IN
12327	747	30	candid	candid	JJ
12327	747	31	orange	orange	NN
12327	747	32	peel	peel	NN
12327	747	33	,	,	,
12327	747	34	the	the	DT
12327	747	35	same	same	JJ
12327	747	36	quantity	quantity	NN
12327	747	37	of	of	IN
12327	747	38	lemon	lemon	NN
12327	747	39	peel	peel	NN
12327	747	40	,	,	,
12327	747	41	and	and	CC
12327	747	42	one	one	CD
12327	747	43	ounce	ounce	NN
12327	747	44	of	of	IN
12327	747	45	citron	citron	NN
12327	747	46	,	,	,
12327	747	47	mix	mix	VB
12327	747	48	all	all	RB
12327	747	49	well	well	RB
12327	747	50	together	together	RB
12327	747	51	;	;	:
12327	747	52	sweeten	sweeten	VB
12327	747	53	with	with	IN
12327	747	54	white	white	JJ
12327	747	55	sugar	sugar	NN
12327	747	56	,	,	,
12327	747	57	and	and	CC
12327	747	58	bake	bake	VB
12327	747	59	in	in	RP
12327	747	60	a	a	DT
12327	747	61	quick	quick	JJ
12327	747	62	oven	oven	NN
12327	747	63	;	;	:
12327	747	64	when	when	WRB
12327	747	65	nearly	nearly	RB
12327	747	66	done	do	VBN
12327	747	67	,	,	,
12327	747	68	spread	spread	VBN
12327	747	69	over	over	IN
12327	747	70	the	the	DT
12327	747	71	top	top	NN
12327	747	72	the	the	DT
12327	747	73	whites	white	NNS
12327	747	74	of	of	IN
12327	747	75	the	the	DT
12327	747	76	eggs	egg	NNS
12327	747	77	well	well	RB
12327	747	78	whisked	whisked	JJ
12327	747	79	,	,	,
12327	747	80	and	and	CC
12327	747	81	return	return	VB
12327	747	82	it	-PRON-	PRP
12327	747	83	to	to	IN
12327	747	84	the	the	DT
12327	747	85	oven	oven	NN
12327	747	86	.	.	.
12327	748	1	*	*	NFP
12327	748	2	*	*	NFP
12327	748	3	*	*	NFP
12327	748	4	*	*	NFP
12327	748	5	*	*	NFP
12327	748	6	GRIMSTICH	grimstich	RB
12327	748	7	.	.	.
12327	749	1	Make	make	VB
12327	749	2	into	into	IN
12327	749	3	a	a	DT
12327	749	4	stiff	stiff	JJ
12327	749	5	paste	paste	NN
12327	749	6	one	one	CD
12327	749	7	pint	pint	NN
12327	749	8	of	of	IN
12327	749	9	biscuit	biscuit	NN
12327	749	10	powder	powder	NN
12327	749	11	,	,	,
12327	749	12	a	a	DT
12327	749	13	little	little	JJ
12327	749	14	brown	brown	JJ
12327	749	15	sugar	sugar	NN
12327	749	16	,	,	,
12327	749	17	grated	grate	VBD
12327	749	18	lemon	lemon	NN
12327	749	19	peel	peel	NN
12327	749	20	,	,	,
12327	749	21	six	six	CD
12327	749	22	eggs	egg	NNS
12327	749	23	,	,	,
12327	749	24	and	and	CC
12327	749	25	three	three	CD
12327	749	26	-	-	HYPH
12327	749	27	quarters	quarter	NNS
12327	749	28	of	of	IN
12327	749	29	a	a	DT
12327	749	30	pound	pound	NN
12327	749	31	of	of	IN
12327	749	32	warmed	warm	VBN
12327	749	33	fresh	fresh	JJ
12327	749	34	butter	butter	NN
12327	749	35	;	;	:
12327	749	36	then	then	RB
12327	749	37	prepare	prepare	VB
12327	749	38	four	four	CD
12327	749	39	apples	apple	NNS
12327	749	40	chopped	chop	VBN
12327	749	41	finely	finely	RB
12327	749	42	,	,	,
12327	749	43	a	a	DT
12327	749	44	quarter	quarter	NN
12327	749	45	of	of	IN
12327	749	46	a	a	DT
12327	749	47	pound	pound	NN
12327	749	48	of	of	IN
12327	749	49	sweet	sweet	JJ
12327	749	50	almonds	almond	NNS
12327	749	51	blanched	blanch	VBN
12327	749	52	and	and	CC
12327	749	53	chopped	chop	VBN
12327	749	54	,	,	,
12327	749	55	half	half	PDT
12327	749	56	a	a	DT
12327	749	57	pound	pound	NN
12327	749	58	of	of	IN
12327	749	59	stoned	stone	VBN
12327	749	60	raisins	raisin	NNS
12327	749	61	,	,	,
12327	749	62	a	a	DT
12327	749	63	little	little	JJ
12327	749	64	nutmeg	nutmeg	NN
12327	749	65	grated	grate	VBD
12327	749	66	,	,	,
12327	749	67	half	half	PDT
12327	749	68	a	a	DT
12327	749	69	pound	pound	NN
12327	749	70	of	of	IN
12327	749	71	coarse	coarse	JJ
12327	749	72	brown	brown	JJ
12327	749	73	sugar	sugar	NN
12327	749	74	,	,	,
12327	749	75	and	and	CC
12327	749	76	a	a	DT
12327	749	77	glass	glass	NN
12327	749	78	of	of	IN
12327	749	79	white	white	JJ
12327	749	80	wine	wine	NN
12327	749	81	,	,	,
12327	749	82	or	or	CC
12327	749	83	a	a	DT
12327	749	84	little	little	JJ
12327	749	85	brandy	brandy	NN
12327	749	86	;	;	:
12327	749	87	mix	mix	VB
12327	749	88	the	the	DT
12327	749	89	above	above	JJ
12327	749	90	ingredients	ingredient	NNS
12327	749	91	together	together	RB
12327	749	92	,	,	,
12327	749	93	and	and	CC
12327	749	94	put	put	VBD
12327	749	95	them	-PRON-	PRP
12327	749	96	on	on	IN
12327	749	97	a	a	DT
12327	749	98	slow	slow	JJ
12327	749	99	fire	fire	NN
12327	749	100	to	to	TO
12327	749	101	simmer	simmer	VB
12327	749	102	for	for	IN
12327	749	103	half	half	PDT
12327	749	104	an	an	DT
12327	749	105	hour	hour	NN
12327	749	106	,	,	,
12327	749	107	and	and	CC
12327	749	108	place	place	NN
12327	749	109	in	in	IN
12327	749	110	a	a	DT
12327	749	111	dish	dish	NN
12327	749	112	to	to	TO
12327	749	113	cool	cool	VB
12327	749	114	;	;	:
12327	749	115	make	make	VB
12327	749	116	the	the	DT
12327	749	117	paste	paste	NN
12327	749	118	into	into	IN
12327	749	119	the	the	DT
12327	749	120	form	form	NN
12327	749	121	of	of	IN
12327	749	122	small	small	JJ
12327	749	123	dumplings	dumpling	NNS
12327	749	124	,	,	,
12327	749	125	fill	fill	VB
12327	749	126	them	-PRON-	PRP
12327	749	127	with	with	IN
12327	749	128	the	the	DT
12327	749	129	fruit	fruit	NN
12327	749	130	,	,	,
12327	749	131	and	and	CC
12327	749	132	bake	bake	VB
12327	749	133	them	-PRON-	PRP
12327	749	134	;	;	:
12327	749	135	when	when	WRB
12327	749	136	put	put	VBN
12327	749	137	in	in	IN
12327	749	138	the	the	DT
12327	749	139	oven	oven	NN
12327	749	140	,	,	,
12327	749	141	pour	pour	VBP
12327	749	142	over	over	IN
12327	749	143	a	a	DT
12327	749	144	syrup	syrup	NN
12327	749	145	of	of	IN
12327	749	146	brown	brown	JJ
12327	749	147	sugar	sugar	NN
12327	749	148	and	and	CC
12327	749	149	water	water	NN
12327	749	150	,	,	,
12327	749	151	flavored	flavor	VBN
12327	749	152	with	with	IN
12327	749	153	lemon	lemon	NN
12327	749	154	juice	juice	NN
12327	749	155	.	.	.
12327	750	1	*	*	NFP
12327	750	2	*	*	NFP
12327	750	3	*	*	NFP
12327	750	4	*	*	NFP
12327	750	5	*	*	NFP
12327	750	6	FRENCH	FRENCH	NNP
12327	750	7	ROLL	roll	NN
12327	750	8	FRITTERS	fritter	NNS
12327	750	9	.	.	.
12327	751	1	Take	take	VB
12327	751	2	off	off	RP
12327	751	3	the	the	DT
12327	751	4	crust	crust	NN
12327	751	5	of	of	IN
12327	751	6	a	a	DT
12327	751	7	long	long	JJ
12327	751	8	round	round	JJ
12327	751	9	French	french	JJ
12327	751	10	roll	roll	NN
12327	751	11	;	;	:
12327	751	12	cut	cut	VB
12327	751	13	the	the	DT
12327	751	14	crumb	crumb	NN
12327	751	15	in	in	IN
12327	751	16	thin	thin	JJ
12327	751	17	slices	slice	NNS
12327	751	18	,	,	,
12327	751	19	soak	soak	VB
12327	751	20	them	-PRON-	PRP
12327	751	21	in	in	IN
12327	751	22	boiling	boil	VBG
12327	751	23	milk	milk	NN
12327	751	24	,	,	,
12327	751	25	taking	take	VBG
12327	751	26	care	care	NN
12327	751	27	they	-PRON-	PRP
12327	751	28	do	do	VBP
12327	751	29	not	not	RB
12327	751	30	break	break	VB
12327	751	31	;	;	:
12327	751	32	have	have	VB
12327	751	33	a	a	DT
12327	751	34	dish	dish	NN
12327	751	35	ready	ready	JJ
12327	751	36	with	with	IN
12327	751	37	several	several	JJ
12327	751	38	eggs	egg	NNS
12327	751	39	beaten	beat	VBN
12327	751	40	up	up	RP
12327	751	41	,	,	,
12327	751	42	and	and	CC
12327	751	43	with	with	IN
12327	751	44	a	a	DT
12327	751	45	fish	fish	NN
12327	751	46	slice	slice	NN
12327	751	47	remove	remove	VB
12327	751	48	the	the	DT
12327	751	49	bread	bread	NN
12327	751	50	from	from	IN
12327	751	51	the	the	DT
12327	751	52	milk	milk	NN
12327	751	53	,	,	,
12327	751	54	letting	let	VBG
12327	751	55	the	the	DT
12327	751	56	milk	milk	NN
12327	751	57	drain	drain	VB
12327	751	58	off	off	RP
12327	751	59	,	,	,
12327	751	60	dip	dip	VB
12327	751	61	them	-PRON-	PRP
12327	751	62	into	into	IN
12327	751	63	the	the	DT
12327	751	64	dish	dish	NN
12327	751	65	of	of	IN
12327	751	66	eggs	egg	NNS
12327	751	67	,	,	,
12327	751	68	and	and	CC
12327	751	69	half	half	NN
12327	751	70	fry	fry	VB
12327	751	71	them	-PRON-	PRP
12327	751	72	in	in	IN
12327	751	73	fine	fine	JJ
12327	751	74	salad	salad	NN
12327	751	75	oil	oil	NN
12327	751	76	,	,	,
12327	751	77	they	-PRON-	PRP
12327	751	78	must	must	MD
12327	751	79	then	then	RB
12327	751	80	be	be	VB
12327	751	81	again	again	RB
12327	751	82	soaked	soak	VBN
12327	751	83	in	in	IN
12327	751	84	the	the	DT
12327	751	85	milk	milk	NN
12327	751	86	and	and	CC
12327	751	87	dipped	dip	VBD
12327	751	88	the	the	DT
12327	751	89	egg	egg	NN
12327	751	90	,	,	,
12327	751	91	and	and	CC
12327	751	92	then	then	RB
12327	751	93	fried	fry	VBN
12327	751	94	of	of	IN
12327	751	95	a	a	DT
12327	751	96	handsome	handsome	JJ
12327	751	97	light	light	NN
12327	751	98	brown	brown	NN
12327	751	99	;	;	:
12327	751	100	while	while	IN
12327	751	101	hot	hot	JJ
12327	751	102	,	,	,
12327	751	103	pour	pour	VBP
12327	751	104	over	over	IN
12327	751	105	clarified	clarify	VBN
12327	751	106	sugar	sugar	NN
12327	751	107	,	,	,
12327	751	108	flavored	flavor	VBN
12327	751	109	with	with	IN
12327	751	110	cinnamon	cinnamon	NN
12327	751	111	and	and	CC
12327	751	112	orange	orange	NNP
12327	751	113	flower	flower	NN
12327	751	114	water	water	NN
12327	751	115	.	.	.
12327	752	1	*	*	NFP
12327	752	2	*	*	NFP
12327	752	3	*	*	NFP
12327	752	4	*	*	NFP
12327	752	5	*	*	NFP
12327	752	6	HAMAN	HAMAN	NNP
12327	752	7	'S	'S	NNP
12327	752	8	FRITTERS	fritter	NNS
12327	752	9	.	.	.
12327	753	1	Take	take	VB
12327	753	2	two	two	CD
12327	753	3	spoonful	spoonful	JJ
12327	753	4	of	of	IN
12327	753	5	the	the	DT
12327	753	6	best	good	JJS
12327	753	7	Florence	Florence	NNP
12327	753	8	oil	oil	NN
12327	753	9	,	,	,
12327	753	10	scald	scald	NN
12327	753	11	it	-PRON-	PRP
12327	753	12	,	,	,
12327	753	13	and	and	CC
12327	753	14	when	when	WRB
12327	753	15	hot	hot	JJ
12327	753	16	,	,	,
12327	753	17	mix	mix	VB
12327	753	18	with	with	IN
12327	753	19	it	-PRON-	PRP
12327	753	20	one	one	CD
12327	753	21	pound	pound	NN
12327	753	22	of	of	IN
12327	753	23	flour	flour	NN
12327	753	24	,	,	,
12327	753	25	add	add	VB
12327	753	26	four	four	CD
12327	753	27	beaten	beat	VBN
12327	753	28	eggs	egg	NNS
12327	753	29	and	and	CC
12327	753	30	make	make	VB
12327	753	31	it	-PRON-	PRP
12327	753	32	into	into	IN
12327	753	33	a	a	DT
12327	753	34	paste	paste	NN
12327	753	35	,	,	,
12327	753	36	roll	roll	VB
12327	753	37	it	-PRON-	PRP
12327	753	38	out	out	RP
12327	753	39	thin	thin	RB
12327	753	40	and	and	CC
12327	753	41	cut	cut	VBD
12327	753	42	it	-PRON-	PRP
12327	753	43	into	into	IN
12327	753	44	pieces	piece	NNS
12327	753	45	about	about	IN
12327	753	46	four	four	CD
12327	753	47	inches	inch	NNS
12327	753	48	square	square	JJ
12327	753	49	,	,	,
12327	753	50	let	let	VB
12327	753	51	them	-PRON-	PRP
12327	753	52	dry	dry	VB
12327	753	53	and	and	CC
12327	753	54	fry	fry	VB
12327	753	55	them	-PRON-	PRP
12327	753	56	in	in	IN
12327	753	57	oil	oil	NN
12327	753	58	;	;	:
12327	753	59	the	the	DT
12327	753	60	moment	moment	NN
12327	753	61	the	the	DT
12327	753	62	pieces	piece	NNS
12327	753	63	are	be	VBP
12327	753	64	put	put	VBN
12327	753	65	in	in	IN
12327	753	66	the	the	DT
12327	753	67	frying	fry	VBG
12327	753	68	pan	pan	NN
12327	753	69	,	,	,
12327	753	70	they	-PRON-	PRP
12327	753	71	must	must	MD
12327	753	72	be	be	VB
12327	753	73	drawn	draw	VBN
12327	753	74	up	up	RP
12327	753	75	with	with	IN
12327	753	76	two	two	CD
12327	753	77	silver	silver	JJ
12327	753	78	skewers	skewer	NNS
12327	753	79	into	into	IN
12327	753	80	different	different	JJ
12327	753	81	forms	form	NNS
12327	753	82	according	accord	VBG
12327	753	83	to	to	IN
12327	753	84	fancy	fancy	JJ
12327	753	85	;	;	:
12327	753	86	a	a	DT
12327	753	87	few	few	JJ
12327	753	88	minutes	minute	NNS
12327	753	89	is	be	VBZ
12327	753	90	sufficient	sufficient	JJ
12327	753	91	to	to	TO
12327	753	92	fry	fry	VB
12327	753	93	them	-PRON-	PRP
12327	753	94	,	,	,
12327	753	95	they	-PRON-	PRP
12327	753	96	should	should	MD
12327	753	97	be	be	VB
12327	753	98	crisp	crisp	JJ
12327	753	99	when	when	WRB
12327	753	100	done	do	VBN
12327	753	101	.	.	.
12327	754	1	*	*	NFP
12327	754	2	*	*	NFP
12327	754	3	*	*	NFP
12327	754	4	*	*	NFP
12327	754	5	*	*	NFP
12327	754	6	WAFLERS	wafler	NNS
12327	754	7	.	.	.
12327	755	1	Mix	mix	VB
12327	755	2	a	a	DT
12327	755	3	cup	cup	NN
12327	755	4	and	and	CC
12327	755	5	a	a	DT
12327	755	6	half	half	NN
12327	755	7	of	of	IN
12327	755	8	thick	thick	JJ
12327	755	9	yeast	yeast	NN
12327	755	10	with	with	IN
12327	755	11	a	a	DT
12327	755	12	little	little	JJ
12327	755	13	warm	warm	JJ
12327	755	14	milk	milk	NN
12327	755	15	,	,	,
12327	755	16	and	and	CC
12327	755	17	set	set	VBD
12327	755	18	it	-PRON-	PRP
12327	755	19	with	with	IN
12327	755	20	two	two	CD
12327	755	21	pounds	pound	NNS
12327	755	22	of	of	IN
12327	755	23	flour	flour	NN
12327	755	24	before	before	IN
12327	755	25	the	the	DT
12327	755	26	fire	fire	NN
12327	755	27	to	to	TO
12327	755	28	rise	rise	VB
12327	755	29	,	,	,
12327	755	30	then	then	RB
12327	755	31	mix	mix	VB
12327	755	32	with	with	IN
12327	755	33	them	-PRON-	PRP
12327	755	34	one	one	CD
12327	755	35	pound	pound	NN
12327	755	36	of	of	IN
12327	755	37	fresh	fresh	JJ
12327	755	38	butter	butter	NN
12327	755	39	,	,	,
12327	755	40	ten	ten	CD
12327	755	41	eggs	egg	NNS
12327	755	42	,	,	,
12327	755	43	a	a	DT
12327	755	44	grated	grate	VBN
12327	755	45	nutmeg	nutmeg	NN
12327	755	46	,	,	,
12327	755	47	a	a	DT
12327	755	48	quarter	quarter	NN
12327	755	49	of	of	IN
12327	755	50	a	a	DT
12327	755	51	pint	pint	NN
12327	755	52	of	of	IN
12327	755	53	orange	orange	JJ
12327	755	54	flower	flower	NN
12327	755	55	-	-	HYPH
12327	755	56	water	water	NN
12327	755	57	,	,	,
12327	755	58	a	a	DT
12327	755	59	little	little	RB
12327	755	60	powdered	powdered	JJ
12327	755	61	cinnamon	cinnamon	NN
12327	755	62	,	,	,
12327	755	63	and	and	CC
12327	755	64	three	three	CD
12327	755	65	pints	pint	NNS
12327	755	66	of	of	IN
12327	755	67	warm	warm	JJ
12327	755	68	milk	milk	NN
12327	755	69	;	;	:
12327	755	70	when	when	WRB
12327	755	71	the	the	DT
12327	755	72	batter	batter	NN
12327	755	73	is	be	VBZ
12327	755	74	perfectly	perfectly	RB
12327	755	75	smooth	smooth	JJ
12327	755	76	,	,	,
12327	755	77	butter	butter	VB
12327	755	78	the	the	DT
12327	755	79	irons	iron	NNS
12327	755	80	,	,	,
12327	755	81	fill	fill	VB
12327	755	82	them	-PRON-	PRP
12327	755	83	with	with	IN
12327	755	84	it	-PRON-	PRP
12327	755	85	,	,	,
12327	755	86	close	close	VB
12327	755	87	them	-PRON-	PRP
12327	755	88	down	down	RP
12327	755	89	tightly	tightly	RB
12327	755	90	,	,	,
12327	755	91	and	and	CC
12327	755	92	put	put	VBD
12327	755	93	them	-PRON-	PRP
12327	755	94	between	between	IN
12327	755	95	the	the	DT
12327	755	96	bars	bar	NNS
12327	755	97	of	of	IN
12327	755	98	a	a	DT
12327	755	99	bright	bright	JJ
12327	755	100	clear	clear	JJ
12327	755	101	fire	fire	NN
12327	755	102	;	;	:
12327	755	103	when	when	WRB
12327	755	104	sufficiently	sufficiently	RB
12327	755	105	done	do	VBN
12327	755	106	,	,	,
12327	755	107	they	-PRON-	PRP
12327	755	108	will	will	MD
12327	755	109	slip	slip	VB
12327	755	110	easily	easily	RB
12327	755	111	out	out	IN
12327	755	112	of	of	IN
12327	755	113	the	the	DT
12327	755	114	irons	iron	NNS
12327	755	115	.	.	.
12327	756	1	Wafler	Wafler	NNP
12327	756	2	irons	iron	NNS
12327	756	3	are	be	VBP
12327	756	4	required	require	VBN
12327	756	5	and	and	CC
12327	756	6	can	can	MD
12327	756	7	be	be	VB
12327	756	8	obtained	obtain	VBN
12327	756	9	at	at	IN
12327	756	10	any	any	DT
12327	756	11	good	good	JJ
12327	756	12	ironmongers	ironmonger	NNS
12327	756	13	of	of	IN
12327	756	14	the	the	DT
12327	756	15	Hebrew	hebrew	JJ
12327	756	16	persuasion	persuasion	NN
12327	756	17	.	.	.
12327	757	1	*	*	NFP
12327	757	2	*	*	NFP
12327	757	3	*	*	NFP
12327	757	4	*	*	NFP
12327	757	5	*	*	NFP
12327	757	6	LAMPLICH	LAMPLICH	NNS
12327	757	7	.	.	.
12327	758	1	Take	take	VB
12327	758	2	half	half	PDT
12327	758	3	a	a	DT
12327	758	4	pound	pound	NN
12327	758	5	of	of	IN
12327	758	6	currants	currant	NNS
12327	758	7	,	,	,
12327	758	8	the	the	DT
12327	758	9	same	same	JJ
12327	758	10	quantity	quantity	NN
12327	758	11	of	of	IN
12327	758	12	raisins	raisin	NNS
12327	758	13	and	and	CC
12327	758	14	sugar	sugar	NN
12327	758	15	,	,	,
12327	758	16	a	a	DT
12327	758	17	little	little	JJ
12327	758	18	citron	citron	NN
12327	758	19	,	,	,
12327	758	20	ground	ground	NN
12327	758	21	cloves	clove	NNS
12327	758	22	and	and	CC
12327	758	23	cinnamon	cinnamon	NN
12327	758	24	,	,	,
12327	758	25	with	with	IN
12327	758	26	eight	eight	CD
12327	758	27	apples	apple	NNS
12327	758	28	finely	finely	RB
12327	758	29	chopped	chop	VBN
12327	758	30	;	;	:
12327	758	31	mix	mix	VB
12327	758	32	all	all	RB
12327	758	33	together	together	RB
12327	758	34	,	,	,
12327	758	35	then	then	RB
12327	758	36	have	have	VBP
12327	758	37	ready	ready	JJ
12327	758	38	a	a	DT
12327	758	39	rich	rich	JJ
12327	758	40	puff	puff	NN
12327	758	41	paste	paste	NN
12327	758	42	cut	cut	VBD
12327	758	43	into	into	IN
12327	758	44	small	small	JJ
12327	758	45	triangles	triangle	NNS
12327	758	46	,	,	,
12327	758	47	fill	fill	VB
12327	758	48	them	-PRON-	PRP
12327	758	49	with	with	IN
12327	758	50	the	the	DT
12327	758	51	fruit	fruit	NN
12327	758	52	like	like	IN
12327	758	53	puffs	puff	NNS
12327	758	54	,	,	,
12327	758	55	and	and	CC
12327	758	56	lay	lie	VBD
12327	758	57	them	-PRON-	PRP
12327	758	58	in	in	IN
12327	758	59	a	a	DT
12327	758	60	deep	deep	JJ
12327	758	61	dish	dish	NN
12327	758	62	,	,	,
12327	758	63	let	let	VB
12327	758	64	the	the	DT
12327	758	65	pieces	piece	NNS
12327	758	66	be	be	VB
12327	758	67	placed	place	VBN
12327	758	68	closely	closely	RB
12327	758	69	,	,	,
12327	758	70	and	and	CC
12327	758	71	when	when	WRB
12327	758	72	the	the	DT
12327	758	73	dish	dish	NN
12327	758	74	is	be	VBZ
12327	758	75	full	full	JJ
12327	758	76	,	,	,
12327	758	77	pour	pour	VB
12327	758	78	over	over	IN
12327	758	79	one	one	CD
12327	758	80	ounce	ounce	NN
12327	758	81	of	of	IN
12327	758	82	fresh	fresh	JJ
12327	758	83	butter	butter	NN
12327	758	84	melted	melt	VBN
12327	758	85	in	in	IN
12327	758	86	a	a	DT
12327	758	87	tea	tea	NN
12327	758	88	-	-	HYPH
12327	758	89	cup	cup	NN
12327	758	90	full	full	JJ
12327	758	91	of	of	IN
12327	758	92	clarified	clarify	VBN
12327	758	93	sugar	sugar	NN
12327	758	94	,	,	,
12327	758	95	flavoured	flavour	VBN
12327	758	96	with	with	IN
12327	758	97	essence	essence	NN
12327	758	98	of	of	IN
12327	758	99	lemon	lemon	NN
12327	758	100	,	,	,
12327	758	101	and	and	CC
12327	758	102	bake	bake	VB
12327	758	103	in	in	RP
12327	758	104	an	an	DT
12327	758	105	oven	oven	NN
12327	758	106	not	not	RB
12327	758	107	too	too	RB
12327	758	108	brisk	brisk	JJ
12327	758	109	.	.	.
12327	759	1	*	*	NFP
12327	759	2	*	*	NFP
12327	759	3	*	*	NFP
12327	759	4	*	*	NFP
12327	759	5	*	*	NFP
12327	759	6	STAFFIN	STAFFIN	NNP
12327	759	7	.	.	.
12327	760	1	This	this	DT
12327	760	2	is	be	VBZ
12327	760	3	composed	compose	VBN
12327	760	4	of	of	IN
12327	760	5	the	the	DT
12327	760	6	fruit	fruit	NN
12327	760	7	,	,	,
12327	760	8	&	&	CC
12327	760	9	c.	c.	NNP
12327	760	10	,	,	,
12327	760	11	prepared	prepare	VBD
12327	760	12	as	as	IN
12327	760	13	above	above	RB
12327	760	14	,	,	,
12327	760	15	but	but	CC
12327	760	16	the	the	DT
12327	760	17	dish	dish	NN
12327	760	18	is	be	VBZ
12327	760	19	lined	line	VBN
12327	760	20	with	with	IN
12327	760	21	the	the	DT
12327	760	22	paste	paste	NN
12327	760	23	,	,	,
12327	760	24	and	and	CC
12327	760	25	the	the	DT
12327	760	26	fruit	fruit	NN
12327	760	27	laid	lay	VBN
12327	760	28	in	in	IN
12327	760	29	alternate	alternate	JJ
12327	760	30	layers	layer	NNS
12327	760	31	with	with	IN
12327	760	32	paste	paste	NN
12327	760	33	till	till	IN
12327	760	34	the	the	DT
12327	760	35	dish	dish	NN
12327	760	36	is	be	VBZ
12327	760	37	filled	fill	VBN
12327	760	38	;	;	:
12327	760	39	the	the	DT
12327	760	40	paste	paste	NN
12327	760	41	must	must	MD
12327	760	42	form	form	VB
12327	760	43	the	the	DT
12327	760	44	top	top	JJ
12327	760	45	layer	layer	NN
12327	760	46	,	,	,
12327	760	47	clarified	clarify	VBN
12327	760	48	sugar	sugar	NN
12327	760	49	is	be	VBZ
12327	760	50	poured	pour	VBN
12327	760	51	over	over	RP
12327	760	52	before	before	IN
12327	760	53	it	-PRON-	PRP
12327	760	54	is	be	VBZ
12327	760	55	put	put	VBN
12327	760	56	into	into	IN
12327	760	57	the	the	DT
12327	760	58	oven	oven	NN
12327	760	59	.	.	.
12327	761	1	*	*	NFP
12327	761	2	*	*	NFP
12327	761	3	*	*	NFP
12327	761	4	*	*	NFP
12327	761	5	*	*	NFP
12327	761	6	RICE	rice	NN
12327	761	7	FRITTERS	fritter	NNS
12327	761	8	.	.	.
12327	762	1	Boil	boil	VB
12327	762	2	half	half	PDT
12327	762	3	a	a	DT
12327	762	4	pound	pound	NN
12327	762	5	of	of	IN
12327	762	6	rice	rice	NN
12327	762	7	,	,	,
12327	762	8	in	in	IN
12327	762	9	a	a	DT
12327	762	10	small	small	JJ
12327	762	11	quantity	quantity	NN
12327	762	12	of	of	IN
12327	762	13	water	water	NN
12327	762	14	,	,	,
12327	762	15	to	to	IN
12327	762	16	a	a	DT
12327	762	17	jelly	jelly	NN
12327	762	18	;	;	:
12327	762	19	let	let	VB
12327	762	20	it	-PRON-	PRP
12327	762	21	cool	cool	VB
12327	762	22	,	,	,
12327	762	23	and	and	CC
12327	762	24	beat	beat	VBD
12327	762	25	it	-PRON-	PRP
12327	762	26	up	up	RP
12327	762	27	with	with	IN
12327	762	28	six	six	CD
12327	762	29	eggs	egg	NNS
12327	762	30	,	,	,
12327	762	31	three	three	CD
12327	762	32	spoonsful	spoonsful	NN
12327	762	33	of	of	IN
12327	762	34	flour	flour	NN
12327	762	35	,	,	,
12327	762	36	a	a	DT
12327	762	37	little	little	JJ
12327	762	38	grated	grated	JJ
12327	762	39	lemon	lemon	NN
12327	762	40	peel	peel	NN
12327	762	41	,	,	,
12327	762	42	fry	fry	VB
12327	762	43	like	like	IN
12327	762	44	fritters	fritter	NNS
12327	762	45	,	,	,
12327	762	46	either	either	CC
12327	762	47	in	in	IN
12327	762	48	butter	butter	NN
12327	762	49	or	or	CC
12327	762	50	oil	oil	NN
12327	762	51	,	,	,
12327	762	52	and	and	CC
12327	762	53	serve	serve	VB
12327	762	54	with	with	IN
12327	762	55	white	white	JJ
12327	762	56	sugar	sugar	NN
12327	762	57	sifted	sift	VBN
12327	762	58	over	over	IN
12327	762	59	them	-PRON-	PRP
12327	762	60	.	.	.
12327	763	1	*	*	NFP
12327	763	2	*	*	NFP
12327	763	3	*	*	NFP
12327	763	4	*	*	NFP
12327	763	5	*	*	NFP
12327	763	6	LEMON	LEMON	VBZ
12327	763	7	TART	tart	PRP
12327	763	8	.	.	.
12327	764	1	Grate	grate	VB
12327	764	2	the	the	DT
12327	764	3	peel	peel	NN
12327	764	4	of	of	IN
12327	764	5	six	six	CD
12327	764	6	lemons	lemon	NNS
12327	764	7	,	,	,
12327	764	8	add	add	VB
12327	764	9	the	the	DT
12327	764	10	juice	juice	NN
12327	764	11	of	of	IN
12327	764	12	one	one	CD
12327	764	13	,	,	,
12327	764	14	with	with	IN
12327	764	15	a	a	DT
12327	764	16	quarter	quarter	NN
12327	764	17	of	of	IN
12327	764	18	a	a	DT
12327	764	19	pound	pound	NN
12327	764	20	of	of	IN
12327	764	21	pounded	pounded	JJ
12327	764	22	almonds	almond	NNS
12327	764	23	,	,	,
12327	764	24	a	a	DT
12327	764	25	quarter	quarter	NN
12327	764	26	of	of	IN
12327	764	27	a	a	DT
12327	764	28	pound	pound	NN
12327	764	29	of	of	IN
12327	764	30	preserved	preserve	VBN
12327	764	31	lemon	lemon	NN
12327	764	32	and	and	CC
12327	764	33	orange	orange	NN
12327	764	34	peel	peel	NN
12327	764	35	,	,	,
12327	764	36	half	half	PDT
12327	764	37	a	a	DT
12327	764	38	pound	pound	NN
12327	764	39	of	of	IN
12327	764	40	powdered	powder	VBN
12327	764	41	white	white	JJ
12327	764	42	sugar	sugar	NN
12327	764	43	,	,	,
12327	764	44	and	and	CC
12327	764	45	six	six	CD
12327	764	46	eggs	egg	NNS
12327	764	47	well	well	RB
12327	764	48	beaten	beat	VBN
12327	764	49	,	,	,
12327	764	50	mix	mix	VB
12327	764	51	all	all	RB
12327	764	52	together	together	RB
12327	764	53	,	,	,
12327	764	54	and	and	CC
12327	764	55	bake	bake	VB
12327	764	56	in	in	RP
12327	764	57	a	a	DT
12327	764	58	dish	dish	NN
12327	764	59	lined	line	VBN
12327	764	60	with	with	IN
12327	764	61	a	a	DT
12327	764	62	fine	fine	JJ
12327	764	63	pastry	pastry	NN
12327	764	64	.	.	.
12327	765	1	*	*	NFP
12327	765	2	*	*	NFP
12327	765	3	*	*	NFP
12327	765	4	*	*	NFP
12327	765	5	*	*	NFP
12327	765	6	ANOTHER	ANOTHER	NNP
12327	765	7	WAY	way	NN
12327	765	8	.	.	.
12327	766	1	Slice	slice	VB
12327	766	2	six	six	CD
12327	766	3	lemons	lemon	NNS
12327	766	4	and	and	CC
12327	766	5	lay	lie	VBD
12327	766	6	them	-PRON-	PRP
12327	766	7	in	in	IN
12327	766	8	sugar	sugar	NN
12327	766	9	all	all	DT
12327	766	10	night	night	NN
12327	766	11	,	,	,
12327	766	12	then	then	RB
12327	766	13	mix	mix	VB
12327	766	14	with	with	IN
12327	766	15	them	-PRON-	PRP
12327	766	16	two	two	CD
12327	766	17	savoy	savoy	JJ
12327	766	18	biscuits	biscuit	NNS
12327	766	19	,	,	,
12327	766	20	three	three	CD
12327	766	21	ounces	ounce	NNS
12327	766	22	of	of	IN
12327	766	23	orange	orange	NN
12327	766	24	and	and	CC
12327	766	25	lemon	lemon	NN
12327	766	26	peel	peel	NN
12327	766	27	,	,	,
12327	766	28	three	three	CD
12327	766	29	ounces	ounce	NNS
12327	766	30	of	of	IN
12327	766	31	ground	ground	NN
12327	766	32	almonds	almond	VBZ
12327	766	33	,	,	,
12327	766	34	one	one	CD
12327	766	35	ounce	ounce	NN
12327	766	36	of	of	IN
12327	766	37	whole	whole	JJ
12327	766	38	almonds	almond	NNS
12327	766	39	blanched	blanch	VBN
12327	766	40	,	,	,
12327	766	41	and	and	CC
12327	766	42	bake	bake	VB
12327	766	43	in	in	RP
12327	766	44	a	a	DT
12327	766	45	dish	dish	NN
12327	766	46	lined	line	VBN
12327	766	47	with	with	IN
12327	766	48	pastry	pastry	NN
12327	766	49	.	.	.
12327	767	1	Orange	Orange	NNP
12327	767	2	tarts	tart	NNS
12327	767	3	are	be	VBP
12327	767	4	prepared	prepare	VBN
12327	767	5	in	in	IN
12327	767	6	the	the	DT
12327	767	7	same	same	JJ
12327	767	8	way	way	NN
12327	767	9	,	,	,
12327	767	10	substituting	substitute	VBG
12327	767	11	oranges	orange	NNS
12327	767	12	for	for	IN
12327	767	13	the	the	DT
12327	767	14	lemons	lemon	NNS
12327	767	15	.	.	.
12327	768	1	*	*	NFP
12327	768	2	*	*	NFP
12327	768	3	*	*	NFP
12327	768	4	*	*	NFP
12327	768	5	*	*	NFP
12327	768	6	ALMOND	almond	NN
12327	768	7	RICE	rice	NN
12327	768	8	.	.	.
12327	769	1	Boil	boil	VB
12327	769	2	half	half	PDT
12327	769	3	a	a	DT
12327	769	4	pound	pound	NN
12327	769	5	of	of	IN
12327	769	6	whole	whole	JJ
12327	769	7	rice	rice	NN
12327	769	8	in	in	IN
12327	769	9	milk	milk	NN
12327	769	10	until	until	IN
12327	769	11	soft	soft	JJ
12327	769	12	,	,	,
12327	769	13	beat	beat	VBD
12327	769	14	it	-PRON-	PRP
12327	769	15	through	through	IN
12327	769	16	a	a	DT
12327	769	17	sieve	sieve	NN
12327	769	18	,	,	,
12327	769	19	set	set	VBD
12327	769	20	it	-PRON-	PRP
12327	769	21	on	on	IN
12327	769	22	the	the	DT
12327	769	23	fire	fire	NN
12327	769	24	,	,	,
12327	769	25	with	with	IN
12327	769	26	sugar	sugar	NN
12327	769	27	according	accord	VBG
12327	769	28	to	to	IN
12327	769	29	taste	taste	NN
12327	769	30	,	,	,
12327	769	31	a	a	DT
12327	769	32	few	few	JJ
12327	769	33	pounded	pound	VBN
12327	769	34	sweet	sweet	JJ
12327	769	35	almonds	almond	NNS
12327	769	36	and	and	CC
12327	769	37	a	a	DT
12327	769	38	few	few	JJ
12327	769	39	slices	slice	NNS
12327	769	40	of	of	IN
12327	769	41	citron	citron	NN
12327	769	42	;	;	:
12327	769	43	when	when	WRB
12327	769	44	it	-PRON-	PRP
12327	769	45	has	have	VBZ
12327	769	46	simmered	simmer	VBN
12327	769	47	a	a	DT
12327	769	48	short	short	JJ
12327	769	49	time	time	NN
12327	769	50	,	,	,
12327	769	51	let	let	VB
12327	769	52	it	-PRON-	PRP
12327	769	53	cool	cool	VB
12327	769	54	;	;	:
12327	769	55	place	place	VB
12327	769	56	it	-PRON-	PRP
12327	769	57	in	in	IN
12327	769	58	a	a	DT
12327	769	59	mould	mould	NN
12327	769	60	,	,	,
12327	769	61	and	and	CC
12327	769	62	when	when	WRB
12327	769	63	sufficiently	sufficiently	RB
12327	769	64	firm	firm	JJ
12327	769	65	turn	turn	VBP
12327	769	66	it	-PRON-	PRP
12327	769	67	out	out	RP
12327	769	68	,	,	,
12327	769	69	stick	stick	VB
12327	769	70	it	-PRON-	PRP
12327	769	71	with	with	IN
12327	769	72	blanched	blanch	VBN
12327	769	73	almonds	almond	NNS
12327	769	74	,	,	,
12327	769	75	and	and	CC
12327	769	76	pour	pour	VB
12327	769	77	over	over	IN
12327	769	78	a	a	DT
12327	769	79	fine	fine	JJ
12327	769	80	custard	custard	NN
12327	769	81	.	.	.
12327	770	1	This	this	DT
12327	770	2	may	may	MD
12327	770	3	be	be	VB
12327	770	4	made	make	VBN
12327	770	5	without	without	IN
12327	770	6	milk	milk	NN
12327	770	7	,	,	,
12327	770	8	and	and	CC
12327	770	9	by	by	IN
12327	770	10	increasing	increase	VBG
12327	770	11	the	the	DT
12327	770	12	quantity	quantity	NN
12327	770	13	of	of	IN
12327	770	14	almonds	almond	NNS
12327	770	15	will	will	MD
12327	770	16	be	be	VB
12327	770	17	found	find	VBN
12327	770	18	exceedingly	exceedingly	RB
12327	770	19	good	good	JJ
12327	770	20	.	.	.
12327	771	1	*	*	NFP
12327	771	2	*	*	NFP
12327	771	3	*	*	NFP
12327	771	4	*	*	NFP
12327	771	5	*	*	NFP
12327	771	6	ALMOND	almond	NN
12327	771	7	PASTE	PASTE	NNP
12327	771	8	.	.	.
12327	772	1	Blanch	blanch	VB
12327	772	2	half	half	PDT
12327	772	3	a	a	DT
12327	772	4	pound	pound	NN
12327	772	5	of	of	IN
12327	772	6	fine	fine	JJ
12327	772	7	almonds	almond	NNS
12327	772	8	,	,	,
12327	772	9	pound	pound	VB
12327	772	10	them	-PRON-	PRP
12327	772	11	to	to	IN
12327	772	12	a	a	DT
12327	772	13	paste	paste	NN
12327	772	14	,	,	,
12327	772	15	a	a	DT
12327	772	16	few	few	JJ
12327	772	17	drops	drop	NNS
12327	772	18	of	of	IN
12327	772	19	water	water	NN
12327	772	20	are	be	VBP
12327	772	21	necessary	necessary	JJ
12327	772	22	to	to	TO
12327	772	23	be	be	VB
12327	772	24	added	add	VBN
12327	772	25	,	,	,
12327	772	26	from	from	IN
12327	772	27	time	time	NN
12327	772	28	to	to	IN
12327	772	29	time	time	NN
12327	772	30	,	,	,
12327	772	31	or	or	CC
12327	772	32	they	-PRON-	PRP
12327	772	33	become	become	VBP
12327	772	34	oily	oily	RB
12327	772	35	;	;	:
12327	772	36	then	then	RB
12327	772	37	mix	mix	VB
12327	772	38	thoroughly	thoroughly	RB
12327	772	39	with	with	IN
12327	772	40	it	-PRON-	PRP
12327	772	41	half	half	PDT
12327	772	42	a	a	DT
12327	772	43	pound	pound	NN
12327	772	44	of	of	IN
12327	772	45	white	white	JJ
12327	772	46	sifted	sift	VBN
12327	772	47	sugar	sugar	NN
12327	772	48	,	,	,
12327	772	49	put	put	VB
12327	772	50	it	-PRON-	PRP
12327	772	51	into	into	IN
12327	772	52	a	a	DT
12327	772	53	preserving	preserve	VBG
12327	772	54	pan	pan	NN
12327	772	55	,	,	,
12327	772	56	and	and	CC
12327	772	57	let	let	VB
12327	772	58	them	-PRON-	PRP
12327	772	59	simmer	simmer	VB
12327	772	60	very	very	RB
12327	772	61	gently	gently	RB
12327	772	62	until	until	IN
12327	772	63	they	-PRON-	PRP
12327	772	64	become	become	VBP
12327	772	65	dry	dry	JJ
12327	772	66	enough	enough	RB
12327	772	67	not	not	RB
12327	772	68	to	to	TO
12327	772	69	stick	stick	VB
12327	772	70	to	to	IN
12327	772	71	a	a	DT
12327	772	72	clean	clean	JJ
12327	772	73	spoon	spoon	NN
12327	772	74	when	when	WRB
12327	772	75	touched	touch	VBD
12327	772	76	;	;	:
12327	772	77	it	-PRON-	PRP
12327	772	78	must	must	MD
12327	772	79	be	be	VB
12327	772	80	constantly	constantly	RB
12327	772	81	stirred	stir	VBN
12327	772	82	.	.	.
12327	773	1	*	*	NFP
12327	773	2	*	*	NFP
12327	773	3	*	*	NFP
12327	773	4	*	*	NFP
12327	773	5	*	*	NFP
12327	773	6	RICE	RICE	VBD
12327	773	7	FRUIT	FRUIT	NNP
12327	773	8	TARTS	TARTS	NNP
12327	773	9	.	.	.
12327	774	1	For	for	IN
12327	774	2	persons	person	NNS
12327	774	3	who	who	WP
12327	774	4	dislike	dislike	VBP
12327	774	5	pastry	pastry	NN
12327	774	6	,	,	,
12327	774	7	the	the	DT
12327	774	8	following	follow	VBG
12327	774	9	is	be	VBZ
12327	774	10	an	an	DT
12327	774	11	excellent	excellent	JJ
12327	774	12	way	way	NN
12327	774	13	of	of	IN
12327	774	14	preparing	prepare	VBG
12327	774	15	fruit	fruit	NN
12327	774	16	.	.	.
12327	775	1	Boil	boil	VB
12327	775	2	in	in	IN
12327	775	3	milk	milk	NN
12327	775	4	some	some	DT
12327	775	5	whole	whole	JJ
12327	775	6	rice	rice	NN
12327	775	7	till	till	IN
12327	775	8	perfectly	perfectly	RB
12327	775	9	soft	soft	JJ
12327	775	10	,	,	,
12327	775	11	sweeten	sweeten	JJ
12327	775	12	with	with	IN
12327	775	13	white	white	JJ
12327	775	14	sugar	sugar	NN
12327	775	15	,	,	,
12327	775	16	and	and	CC
12327	775	17	when	when	WRB
12327	775	18	nearly	nearly	RB
12327	775	19	cold	cold	JJ
12327	775	20	,	,	,
12327	775	21	line	line	VBP
12327	775	22	a	a	DT
12327	775	23	dish	dish	NN
12327	775	24	with	with	IN
12327	775	25	it	-PRON-	PRP
12327	775	26	,	,	,
12327	775	27	have	have	VBP
12327	775	28	ready	ready	JJ
12327	775	29	some	some	DT
12327	775	30	currants	currant	NNS
12327	775	31	,	,	,
12327	775	32	raspberries	raspberry	NNS
12327	775	33	,	,	,
12327	775	34	cherries	cherry	NNS
12327	775	35	,	,	,
12327	775	36	or	or	CC
12327	775	37	any	any	DT
12327	775	38	other	other	JJ
12327	775	39	fruit	fruit	NN
12327	775	40	,	,	,
12327	775	41	which	which	WDT
12327	775	42	must	must	MD
12327	775	43	have	have	VB
12327	775	44	been	be	VBN
12327	775	45	previously	previously	RB
12327	775	46	stewed	stew	VBN
12327	775	47	and	and	CC
12327	775	48	sweetened	sweeten	VBN
12327	775	49	,	,	,
12327	775	50	fill	fill	VB
12327	775	51	the	the	DT
12327	775	52	dish	dish	NN
12327	775	53	with	with	IN
12327	775	54	it	-PRON-	PRP
12327	775	55	;	;	:
12327	775	56	beat	beat	VBN
12327	775	57	up	up	RP
12327	775	58	the	the	DT
12327	775	59	whites	white	NNS
12327	775	60	of	of	IN
12327	775	61	three	three	CD
12327	775	62	eggs	egg	NNS
12327	775	63	to	to	IN
12327	775	64	a	a	DT
12327	775	65	froth	froth	NN
12327	775	66	,	,	,
12327	775	67	mixed	mix	VBN
12327	775	68	with	with	IN
12327	775	69	a	a	DT
12327	775	70	little	little	JJ
12327	775	71	white	white	JJ
12327	775	72	sugar	sugar	NN
12327	775	73	,	,	,
12327	775	74	and	and	CC
12327	775	75	lay	lie	VBD
12327	775	76	over	over	IN
12327	775	77	the	the	DT
12327	775	78	top	top	NN
12327	775	79	,	,	,
12327	775	80	and	and	CC
12327	775	81	place	place	VB
12327	775	82	it	-PRON-	PRP
12327	775	83	in	in	IN
12327	775	84	the	the	DT
12327	775	85	oven	oven	NN
12327	775	86	for	for	IN
12327	775	87	half	half	PDT
12327	775	88	an	an	DT
12327	775	89	hour	hour	NN
12327	775	90	.	.	.
12327	776	1	*	*	NFP
12327	776	2	*	*	NFP
12327	776	3	*	*	NFP
12327	776	4	*	*	NFP
12327	776	5	*	*	NFP
12327	776	6	BREAD	BREAD	NNP
12327	776	7	FRUIT	FRUIT	NNP
12327	776	8	TARTS	TARTS	NNP
12327	776	9	.	.	.
12327	777	1	Line	line	VB
12327	777	2	a	a	DT
12327	777	3	dish	dish	NN
12327	777	4	with	with	IN
12327	777	5	thin	thin	JJ
12327	777	6	slices	slice	NNS
12327	777	7	of	of	IN
12327	777	8	bread	bread	NN
12327	777	9	,	,	,
12327	777	10	then	then	RB
12327	777	11	lay	lie	VBD
12327	777	12	the	the	DT
12327	777	13	fruit	fruit	NN
12327	777	14	with	with	IN
12327	777	15	brown	brown	JJ
12327	777	16	sugar	sugar	NN
12327	777	17	in	in	IN
12327	777	18	alternate	alternate	JJ
12327	777	19	layers	layer	NNS
12327	777	20	,	,	,
12327	777	21	with	with	IN
12327	777	22	slices	slice	NNS
12327	777	23	of	of	IN
12327	777	24	bread	bread	NN
12327	777	25	;	;	:
12327	777	26	when	when	WRB
12327	777	27	the	the	DT
12327	777	28	dish	dish	NN
12327	777	29	is	be	VBZ
12327	777	30	filled	fill	VBN
12327	777	31	,	,	,
12327	777	32	pour	pour	VB
12327	777	33	over	over	IN
12327	777	34	half	half	PDT
12327	777	35	a	a	DT
12327	777	36	tea	tea	NN
12327	777	37	-	-	HYPH
12327	777	38	cup	cup	NN
12327	777	39	full	full	JJ
12327	777	40	of	of	IN
12327	777	41	water	water	NN
12327	777	42	,	,	,
12327	777	43	and	and	CC
12327	777	44	let	let	VB
12327	777	45	the	the	DT
12327	777	46	top	top	NN
12327	777	47	be	be	VB
12327	777	48	formed	form	VBN
12327	777	49	of	of	IN
12327	777	50	thin	thin	JJ
12327	777	51	pieces	piece	NNS
12327	777	52	of	of	IN
12327	777	53	bread	bread	NN
12327	777	54	thickly	thickly	RB
12327	777	55	strewed	strew	VBN
12327	777	56	over	over	RP
12327	777	57	with	with	IN
12327	777	58	brown	brown	JJ
12327	777	59	sugar	sugar	NN
12327	777	60	,	,	,
12327	777	61	bake	bake	VBP
12327	777	62	until	until	IN
12327	777	63	thoroughly	thoroughly	RB
12327	777	64	done	do	VBN
12327	777	65	.	.	.
12327	778	1	*	*	NFP
12327	778	2	*	*	NFP
12327	778	3	*	*	NFP
12327	778	4	*	*	NFP
12327	778	5	*	*	NFP
12327	778	6	RICE	rice	NN
12327	778	7	CUSTARD	custard	NN
12327	778	8	.	.	.
12327	779	1	This	this	DT
12327	779	2	is	be	VBZ
12327	779	3	a	a	DT
12327	779	4	very	very	RB
12327	779	5	innocent	innocent	JJ
12327	779	6	and	and	CC
12327	779	7	nutritive	nutritive	JJ
12327	779	8	custard	custard	NN
12327	779	9	.	.	.
12327	780	1	Take	take	VB
12327	780	2	two	two	CD
12327	780	3	ounces	ounce	NNS
12327	780	4	of	of	IN
12327	780	5	whole	whole	JJ
12327	780	6	rice	rice	NN
12327	780	7	and	and	CC
12327	780	8	boil	boil	VB
12327	780	9	it	-PRON-	PRP
12327	780	10	in	in	IN
12327	780	11	three	three	CD
12327	780	12	pints	pint	NNS
12327	780	13	of	of	IN
12327	780	14	milk	milk	NN
12327	780	15	until	until	IN
12327	780	16	it	-PRON-	PRP
12327	780	17	thickens	thicken	VBZ
12327	780	18	,	,	,
12327	780	19	then	then	RB
12327	780	20	add	add	VB
12327	780	21	half	half	PDT
12327	780	22	a	a	DT
12327	780	23	pound	pound	NN
12327	780	24	of	of	IN
12327	780	25	pounded	pound	VBN
12327	780	26	sweet	sweet	JJ
12327	780	27	almonds	almond	NNS
12327	780	28	,	,	,
12327	780	29	and	and	CC
12327	780	30	sweeten	sweeten	VB
12327	780	31	to	to	IN
12327	780	32	taste	taste	NN
12327	780	33	;	;	:
12327	780	34	a	a	DT
12327	780	35	stick	stick	NN
12327	780	36	of	of	IN
12327	780	37	cinnamon	cinnamon	NN
12327	780	38	and	and	CC
12327	780	39	a	a	DT
12327	780	40	piece	piece	NN
12327	780	41	of	of	IN
12327	780	42	lemon	lemon	NN
12327	780	43	peel	peel	NN
12327	780	44	should	should	MD
12327	780	45	be	be	VB
12327	780	46	boiled	boil	VBN
12327	780	47	in	in	IN
12327	780	48	it	-PRON-	PRP
12327	780	49	,	,	,
12327	780	50	and	and	CC
12327	780	51	then	then	RB
12327	780	52	taken	take	VBN
12327	780	53	out	out	RP
12327	780	54	.	.	.
12327	781	1	*	*	NFP
12327	781	2	*	*	NFP
12327	781	3	*	*	NFP
12327	781	4	*	*	NFP
12327	781	5	*	*	NFP
12327	781	6	CREME	creme	NN
12327	781	7	BRUN	brun	RB
12327	781	8	.	.	.
12327	782	1	Boil	boil	VB
12327	782	2	a	a	DT
12327	782	3	large	large	JJ
12327	782	4	cup	cup	NN
12327	782	5	of	of	IN
12327	782	6	cream	cream	NN
12327	782	7	,	,	,
12327	782	8	flavor	flavor	NN
12327	782	9	with	with	IN
12327	782	10	essence	essence	NN
12327	782	11	of	of	IN
12327	782	12	almonds	almond	NNS
12327	782	13	and	and	CC
12327	782	14	cinnamon	cinnamon	NN
12327	782	15	,	,	,
12327	782	16	and	and	CC
12327	782	17	then	then	RB
12327	782	18	mix	mix	VB
12327	782	19	with	with	IN
12327	782	20	it	-PRON-	PRP
12327	782	21	the	the	DT
12327	782	22	yolk	yolk	NN
12327	782	23	of	of	IN
12327	782	24	three	three	CD
12327	782	25	eggs	egg	NNS
12327	782	26	,	,	,
12327	782	27	carefully	carefully	RB
12327	782	28	beaten	beat	VBN
12327	782	29	and	and	CC
12327	782	30	strained	strain	VBN
12327	782	31	,	,	,
12327	782	32	stirring	stir	VBG
12327	782	33	one	one	CD
12327	782	34	way	way	NN
12327	782	35	to	to	TO
12327	782	36	keep	keep	VB
12327	782	37	it	-PRON-	PRP
12327	782	38	smooth	smooth	JJ
12327	782	39	;	;	:
12327	782	40	place	place	VB
12327	782	41	it	-PRON-	PRP
12327	782	42	on	on	IN
12327	782	43	a	a	DT
12327	782	44	dish	dish	NN
12327	782	45	in	in	IN
12327	782	46	small	small	JJ
12327	782	47	heaps	heap	NNS
12327	782	48	,	,	,
12327	782	49	strew	strew	VBD
12327	782	50	over	over	IN
12327	782	51	powdered	powdered	JJ
12327	782	52	sugar	sugar	NN
12327	782	53	and	and	CC
12327	782	54	beaten	beat	VBN
12327	782	55	almonds	almond	NNS
12327	782	56	,	,	,
12327	782	57	and	and	CC
12327	782	58	brown	brown	JJ
12327	782	59	with	with	IN
12327	782	60	a	a	DT
12327	782	61	salamander	salamander	NN
12327	782	62	.	.	.
12327	783	1	*	*	NFP
12327	783	2	*	*	NFP
12327	783	3	*	*	NFP
12327	783	4	*	*	NFP
12327	783	5	*	*	NFP
12327	783	6	PANCAKES	pancakes	NN
12327	783	7	.	.	.
12327	784	1	Mix	mix	VB
12327	784	2	a	a	DT
12327	784	3	light	light	JJ
12327	784	4	batter	batter	NN
12327	784	5	of	of	IN
12327	784	6	eggs	egg	NNS
12327	784	7	with	with	IN
12327	784	8	flour	flour	NN
12327	784	9	and	and	CC
12327	784	10	milk	milk	NN
12327	784	11	or	or	CC
12327	784	12	water	water	NN
12327	784	13	,	,	,
12327	784	14	fry	fry	NN
12327	784	15	in	in	IN
12327	784	16	boiling	boil	VBG
12327	784	17	butter	butter	NN
12327	784	18	or	or	CC
12327	784	19	clarified	clarify	VBN
12327	784	20	suet	suet	NN
12327	784	21	;	;	:
12327	784	22	they	-PRON-	PRP
12327	784	23	may	may	MD
12327	784	24	be	be	VB
12327	784	25	fried	fry	VBN
12327	784	26	without	without	IN
12327	784	27	butter	butter	NN
12327	784	28	or	or	CC
12327	784	29	fat	fat	NN
12327	784	30	,	,	,
12327	784	31	by	by	IN
12327	784	32	putting	put	VBG
12327	784	33	more	more	JJR
12327	784	34	eggs	egg	NNS
12327	784	35	and	and	CC
12327	784	36	a	a	DT
12327	784	37	little	little	JJ
12327	784	38	cream	cream	NN
12327	784	39	,	,	,
12327	784	40	the	the	DT
12327	784	41	pan	pan	NN
12327	784	42	must	must	MD
12327	784	43	be	be	VB
12327	784	44	very	very	RB
12327	784	45	dry	dry	JJ
12327	784	46	and	and	CC
12327	784	47	clean	clean	JJ
12327	784	48	;	;	:
12327	784	49	those	those	DT
12327	784	50	fried	fry	VBN
12327	784	51	without	without	IN
12327	784	52	butter	butter	NN
12327	784	53	are	be	VBP
12327	784	54	very	very	RB
12327	784	55	delicate	delicate	JJ
12327	784	56	and	and	CC
12327	784	57	fashionable	fashionable	JJ
12327	784	58	,	,	,
12327	784	59	they	-PRON-	PRP
12327	784	60	should	should	MD
12327	784	61	be	be	VB
12327	784	62	fried	fry	VBN
12327	784	63	of	of	IN
12327	784	64	the	the	DT
12327	784	65	very	very	RB
12327	784	66	lightest	light	JJS
12327	784	67	colour	colour	NN
12327	784	68	;	;	:
12327	784	69	they	-PRON-	PRP
12327	784	70	are	be	VBP
12327	784	71	good	good	JJ
12327	784	72	also	also	RB
12327	784	73	made	make	VBN
12327	784	74	of	of	IN
12327	784	75	rice	rice	NN
12327	784	76	,	,	,
12327	784	77	which	which	WDT
12327	784	78	must	must	MD
12327	784	79	be	be	VB
12327	784	80	boiled	boil	VBN
12327	784	81	in	in	IN
12327	784	82	milk	milk	NN
12327	784	83	till	till	IN
12327	784	84	quite	quite	RB
12327	784	85	tender	tender	NN
12327	784	86	;	;	:
12327	784	87	then	then	RB
12327	784	88	beat	beat	VB
12327	784	89	up	up	RP
12327	784	90	with	with	IN
12327	784	91	eggs	egg	NNS
12327	784	92	,	,	,
12327	784	93	and	and	CC
12327	784	94	flavoured	flavour	VBN
12327	784	95	according	accord	VBG
12327	784	96	to	to	IN
12327	784	97	taste	taste	NN
12327	784	98	,	,	,
12327	784	99	and	and	CC
12327	784	100	fried	fry	VBN
12327	784	101	like	like	IN
12327	784	102	other	other	JJ
12327	784	103	pancakes	pancake	NNS
12327	784	104	.	.	.
12327	785	1	*	*	NFP
12327	785	2	*	*	NFP
12327	785	3	*	*	NFP
12327	785	4	*	*	NFP
12327	785	5	*	*	NFP
12327	785	6	PANCAKES	pancakes	NN
12327	785	7	FOR	for	IN
12327	785	8	CHILDREN	child	NNS
12327	785	9	.	.	.
12327	786	1	Take	take	VB
12327	786	2	a	a	DT
12327	786	3	pint	pint	NN
12327	786	4	of	of	IN
12327	786	5	finely	finely	RB
12327	786	6	grated	grate	VBN
12327	786	7	bread	bread	NN
12327	786	8	crumbs	crumb	NNS
12327	786	9	,	,	,
12327	786	10	simmer	simmer	NN
12327	786	11	in	in	IN
12327	786	12	a	a	DT
12327	786	13	little	little	JJ
12327	786	14	milk	milk	NN
12327	786	15	and	and	CC
12327	786	16	water	water	NN
12327	786	17	,	,	,
12327	786	18	flavour	flavour	NN
12327	786	19	with	with	IN
12327	786	20	cinnamon	cinnamon	NN
12327	786	21	or	or	CC
12327	786	22	lemon	lemon	NN
12327	786	23	peel	peel	NN
12327	786	24	grated	grate	VBN
12327	786	25	,	,	,
12327	786	26	add	add	VB
12327	786	27	a	a	DT
12327	786	28	couple	couple	NN
12327	786	29	of	of	IN
12327	786	30	beaten	beat	VBN
12327	786	31	eggs	egg	NNS
12327	786	32	,	,	,
12327	786	33	and	and	CC
12327	786	34	sweeten	sweeten	VB
12327	786	35	to	to	TO
12327	786	36	taste	taste	VB
12327	786	37	,	,	,
12327	786	38	drop	drop	VB
12327	786	39	a	a	DT
12327	786	40	small	small	JJ
12327	786	41	quantity	quantity	NN
12327	786	42	into	into	IN
12327	786	43	the	the	DT
12327	786	44	pan	pan	NN
12327	786	45	and	and	CC
12327	786	46	fry	fry	VB
12327	786	47	like	like	IN
12327	786	48	pancakes	pancake	NNS
12327	786	49	.	.	.
12327	787	1	*	*	NFP
12327	787	2	*	*	NFP
12327	787	3	*	*	NFP
12327	787	4	*	*	NFP
12327	787	5	*	*	NFP
12327	787	6	A	a	DT
12327	787	7	NICE	NICE	NNP
12327	787	8	RICE	rice	NN
12327	787	9	PUDDING	pudding	NN
12327	787	10	FOR	for	IN
12327	787	11	CHILDREN	child	NNS
12327	787	12	.	.	.
12327	788	1	Boil	boil	VB
12327	788	2	till	till	IN
12327	788	3	tender	tender	VB
12327	788	4	half	half	PDT
12327	788	5	a	a	DT
12327	788	6	pound	pound	NN
12327	788	7	of	of	IN
12327	788	8	well	well	RB
12327	788	9	picked	pick	VBN
12327	788	10	rice	rice	NN
12327	788	11	in	in	IN
12327	788	12	one	one	CD
12327	788	13	quart	quart	NN
12327	788	14	of	of	IN
12327	788	15	fresh	fresh	JJ
12327	788	16	milk	milk	NN
12327	788	17	,	,	,
12327	788	18	sweeten	sweeten	VBN
12327	788	19	with	with	IN
12327	788	20	white	white	JJ
12327	788	21	sugar	sugar	NN
12327	788	22	,	,	,
12327	788	23	and	and	CC
12327	788	24	flavour	flavour	VB
12327	788	25	with	with	IN
12327	788	26	whole	whole	JJ
12327	788	27	cinnamon	cinnamon	NN
12327	788	28	,	,	,
12327	788	29	lemon	lemon	NN
12327	788	30	peel	peel	NN
12327	788	31	,	,	,
12327	788	32	and	and	CC
12327	788	33	a	a	DT
12327	788	34	bay	bay	NN
12327	788	35	leaf	leaf	NN
12327	788	36	;	;	:
12327	788	37	when	when	WRB
12327	788	38	the	the	DT
12327	788	39	rice	rice	NN
12327	788	40	is	be	VBZ
12327	788	41	tender	tender	JJ
12327	788	42	,	,	,
12327	788	43	place	place	VB
12327	788	44	it	-PRON-	PRP
12327	788	45	in	in	IN
12327	788	46	a	a	DT
12327	788	47	deep	deep	JJ
12327	788	48	dish	dish	NN
12327	788	49	,	,	,
12327	788	50	pour	pour	VB
12327	788	51	over	over	IN
12327	788	52	a	a	DT
12327	788	53	very	very	RB
12327	788	54	little	little	JJ
12327	788	55	butter	butter	NN
12327	788	56	warmed	warm	VBN
12327	788	57	in	in	IN
12327	788	58	a	a	DT
12327	788	59	little	little	JJ
12327	788	60	milk	milk	NN
12327	788	61	,	,	,
12327	788	62	and	and	CC
12327	788	63	bake	bake	VB
12327	788	64	until	until	IN
12327	788	65	brown	brown	NNP
12327	788	66	;	;	:
12327	788	67	a	a	DT
12327	788	68	slow	slow	JJ
12327	788	69	oven	oven	NN
12327	788	70	is	be	VBZ
12327	788	71	requisite	requisite	JJ
12327	788	72	unless	unless	IN
12327	788	73	the	the	DT
12327	788	74	rice	rice	NN
12327	788	75	is	be	VBZ
12327	788	76	extremely	extremely	RB
12327	788	77	soft	soft	JJ
12327	788	78	before	before	IN
12327	788	79	it	-PRON-	PRP
12327	788	80	is	be	VBZ
12327	788	81	put	put	VBN
12327	788	82	in	in	IN
12327	788	83	the	the	DT
12327	788	84	oven	oven	NN
12327	788	85	.	.	.
12327	789	1	*	*	NFP
12327	789	2	*	*	NFP
12327	789	3	*	*	NFP
12327	789	4	*	*	NFP
12327	789	5	*	*	NFP
12327	789	6	A	a	DT
12327	789	7	RICH	rich	JJ
12327	789	8	BREAD	BREAD	NNP
12327	789	9	AND	and	CC
12327	789	10	BUTTER	butter	NN
12327	789	11	PUDDING	pudding	NN
12327	789	12	.	.	.
12327	790	1	Lay	Lay	NNP
12327	790	2	in	in	IN
12327	790	3	a	a	DT
12327	790	4	deep	deep	JJ
12327	790	5	dish	dish	NN
12327	790	6	alternate	alternate	JJ
12327	790	7	layers	layer	NNS
12327	790	8	of	of	IN
12327	790	9	bread	bread	NN
12327	790	10	and	and	CC
12327	790	11	butter	butter	NN
12327	790	12	cut	cut	NN
12327	790	13	from	from	IN
12327	790	14	a	a	DT
12327	790	15	French	french	JJ
12327	790	16	roll	roll	NN
12327	790	17	,	,	,
12327	790	18	and	and	CC
12327	790	19	the	the	DT
12327	790	20	following	follow	VBG
12327	790	21	mixture	mixture	NN
12327	790	22	:	:	:
12327	790	23	the	the	DT
12327	790	24	yolks	yolk	NNS
12327	790	25	of	of	IN
12327	790	26	four	four	CD
12327	790	27	eggs	egg	NNS
12327	790	28	beaten	beat	VBN
12327	790	29	,	,	,
12327	790	30	four	four	CD
12327	790	31	ounces	ounce	NNS
12327	790	32	of	of	IN
12327	790	33	moist	moist	JJ
12327	790	34	sugar	sugar	NN
12327	790	35	,	,	,
12327	790	36	a	a	DT
12327	790	37	few	few	JJ
12327	790	38	soaked	soak	VBN
12327	790	39	ratafias	ratafia	NNS
12327	790	40	,	,	,
12327	790	41	a	a	DT
12327	790	42	table	table	NN
12327	790	43	-	-	HYPH
12327	790	44	spoonful	spoonful	JJ
12327	790	45	of	of	IN
12327	790	46	brandy	brandy	NN
12327	790	47	and	and	CC
12327	790	48	a	a	DT
12327	790	49	few	few	JJ
12327	790	50	currants	currant	NNS
12327	790	51	;	;	:
12327	790	52	fill	fill	VB
12327	790	53	up	up	RP
12327	790	54	the	the	DT
12327	790	55	dish	dish	NN
12327	790	56	with	with	IN
12327	790	57	these	these	DT
12327	790	58	layers	layer	NNS
12327	790	59	,	,	,
12327	790	60	and	and	CC
12327	790	61	pour	pour	VB
12327	790	62	over	over	IN
12327	790	63	a	a	DT
12327	790	64	little	little	JJ
12327	790	65	milk	milk	NN
12327	790	66	,	,	,
12327	790	67	the	the	DT
12327	790	68	last	last	JJ
12327	790	69	layer	layer	NN
12327	790	70	should	should	MD
12327	790	71	be	be	VB
12327	790	72	of	of	IN
12327	790	73	bread	bread	NN
12327	790	74	and	and	CC
12327	790	75	butter	butter	NN
12327	790	76	,	,	,
12327	790	77	the	the	DT
12327	790	78	whites	white	NNS
12327	790	79	of	of	IN
12327	790	80	the	the	DT
12327	790	81	eggs	egg	NNS
12327	790	82	beaten	beat	VBN
12327	790	83	to	to	IN
12327	790	84	a	a	DT
12327	790	85	froth	froth	NN
12327	790	86	may	may	MD
12327	790	87	,	,	,
12327	790	88	if	if	IN
12327	790	89	an	an	DT
12327	790	90	elegant	elegant	JJ
12327	790	91	appearance	appearance	NN
12327	790	92	is	be	VBZ
12327	790	93	wished	wish	VBN
12327	790	94	for	for	IN
12327	790	95	,	,	,
12327	790	96	be	be	VB
12327	790	97	laid	lay	VBN
12327	790	98	over	over	IN
12327	790	99	the	the	DT
12327	790	100	top	top	NN
12327	790	101	when	when	WRB
12327	790	102	the	the	DT
12327	790	103	pudding	pudding	NN
12327	790	104	is	be	VBZ
12327	790	105	nearly	nearly	RB
12327	790	106	baked	bake	VBN
12327	790	107	.	.	.
12327	791	1	*	*	NFP
12327	791	2	*	*	NFP
12327	791	3	*	*	NFP
12327	791	4	*	*	NFP
12327	791	5	*	*	NFP
12327	791	6	A	a	DT
12327	791	7	CHERRY	cherry	NN
12327	791	8	BATTER	batter	NN
12327	791	9	PUDDING	pudding	NN
12327	791	10	.	.	.
12327	792	1	Stone	stone	NN
12327	792	2	and	and	CC
12327	792	3	pick	pick	VB
12327	792	4	some	some	DT
12327	792	5	fine	fine	JJ
12327	792	6	cherries	cherry	NNS
12327	792	7	,	,	,
12327	792	8	put	put	VBD
12327	792	9	them	-PRON-	PRP
12327	792	10	into	into	IN
12327	792	11	a	a	DT
12327	792	12	buttered	butter	VBN
12327	792	13	mould	mould	NN
12327	792	14	,	,	,
12327	792	15	and	and	CC
12327	792	16	pour	pour	VB
12327	792	17	over	over	IN
12327	792	18	them	-PRON-	PRP
12327	792	19	a	a	DT
12327	792	20	fine	fine	JJ
12327	792	21	batter	batter	NN
12327	792	22	well	well	RB
12327	792	23	sweetened	sweetened	JJ
12327	792	24	,	,	,
12327	792	25	tie	tie	VB
12327	792	26	over	over	IN
12327	792	27	the	the	DT
12327	792	28	mould	mould	NN
12327	792	29	closely	closely	RB
12327	792	30	,	,	,
12327	792	31	and	and	CC
12327	792	32	boil	boil	VB
12327	792	33	one	one	CD
12327	792	34	hour	hour	NN
12327	792	35	and	and	CC
12327	792	36	a	a	DT
12327	792	37	half	half	NN
12327	792	38	;	;	:
12327	792	39	serve	serve	VB
12327	792	40	with	with	IN
12327	792	41	sweet	sweet	JJ
12327	792	42	sauce	sauce	NN
12327	792	43	.	.	.
12327	793	1	This	this	DT
12327	793	2	is	be	VBZ
12327	793	3	a	a	DT
12327	793	4	delicious	delicious	JJ
12327	793	5	pudding	pudding	NN
12327	793	6	;	;	:
12327	793	7	plums	plum	NNS
12327	793	8	or	or	CC
12327	793	9	damsons	damson	NNS
12327	793	10	are	be	VBP
12327	793	11	sometimes	sometimes	RB
12327	793	12	used	use	VBN
12327	793	13	instead	instead	RB
12327	793	14	of	of	IN
12327	793	15	cherries	cherry	NNS
12327	793	16	.	.	.
12327	794	1	*	*	NFP
12327	794	2	*	*	NFP
12327	794	3	*	*	NFP
12327	794	4	*	*	NFP
12327	794	5	*	*	NFP
12327	794	6	CUMBERLAND	CUMBERLAND	NNP
12327	794	7	PUDDING	pudding	NN
12327	794	8	.	.	.
12327	795	1	Take	take	VB
12327	795	2	equal	equal	JJ
12327	795	3	quantities	quantity	NNS
12327	795	4	of	of	IN
12327	795	5	bread	bread	NN
12327	795	6	crumbs	crumb	NNS
12327	795	7	,	,	,
12327	795	8	apples	apple	NNS
12327	795	9	finely	finely	RB
12327	795	10	chopped	chop	VBN
12327	795	11	,	,	,
12327	795	12	currants	currant	NNS
12327	795	13	and	and	CC
12327	795	14	shred	shre	VBD
12327	795	15	suet	suet	NN
12327	795	16	,	,	,
12327	795	17	sweeten	sweeten	VBN
12327	795	18	with	with	IN
12327	795	19	brown	brown	JJ
12327	795	20	sugar	sugar	NN
12327	795	21	,	,	,
12327	795	22	and	and	CC
12327	795	23	mix	mix	VB
12327	795	24	all	all	RB
12327	795	25	together	together	RB
12327	795	26	with	with	IN
12327	795	27	three	three	CD
12327	795	28	eggs	egg	NNS
12327	795	29	,	,	,
12327	795	30	a	a	DT
12327	795	31	little	little	JJ
12327	795	32	brandy	brandy	NN
12327	795	33	,	,	,
12327	795	34	grated	grate	VBD
12327	795	35	nutmeg	nutmeg	NNP
12327	795	36	,	,	,
12327	795	37	and	and	CC
12327	795	38	lemon	lemon	NN
12327	795	39	peel	peel	NN
12327	795	40	;	;	:
12327	795	41	boil	boil	VB
12327	795	42	in	in	IN
12327	795	43	a	a	DT
12327	795	44	round	round	JJ
12327	795	45	mould	mould	NN
12327	795	46	from	from	IN
12327	795	47	one	one	CD
12327	795	48	to	to	IN
12327	795	49	two	two	CD
12327	795	50	hours	hour	NNS
12327	795	51	,	,	,
12327	795	52	according	accord	VBG
12327	795	53	to	to	IN
12327	795	54	the	the	DT
12327	795	55	size	size	NN
12327	795	56	of	of	IN
12327	795	57	the	the	DT
12327	795	58	pudding	pudding	NN
12327	795	59	.	.	.
12327	796	1	*	*	NFP
12327	796	2	*	*	NFP
12327	796	3	*	*	NFP
12327	796	4	*	*	NFP
12327	796	5	*	*	NFP
12327	796	6	COLLEGE	COLLEGE	NNP
12327	796	7	PUDDING	pudding	NN
12327	796	8	.	.	.
12327	797	1	These	these	DT
12327	797	2	are	be	VBP
12327	797	3	made	make	VBN
12327	797	4	in	in	IN
12327	797	5	a	a	DT
12327	797	6	similar	similar	JJ
12327	797	7	way	way	NN
12327	797	8	to	to	IN
12327	797	9	Cumberland	Cumberland	NNP
12327	797	10	pudding	pudding	NN
12327	797	11	,	,	,
12327	797	12	with	with	IN
12327	797	13	the	the	DT
12327	797	14	omission	omission	NN
12327	797	15	of	of	IN
12327	797	16	the	the	DT
12327	797	17	apples	apple	NNS
12327	797	18	,	,	,
12327	797	19	they	-PRON-	PRP
12327	797	20	are	be	VBP
12327	797	21	made	make	VBN
12327	797	22	in	in	IN
12327	797	23	balls	ball	NNS
12327	797	24	,	,	,
12327	797	25	and	and	CC
12327	797	26	fried	fry	VBN
12327	797	27	or	or	CC
12327	797	28	baked	bake	VBD
12327	797	29	in	in	IN
12327	797	30	cups	cup	NNS
12327	797	31	.	.	.
12327	798	1	A	a	DT
12327	798	2	sweet	sweet	JJ
12327	798	3	sauce	sauce	NN
12327	798	4	is	be	VBZ
12327	798	5	served	serve	VBN
12327	798	6	with	with	IN
12327	798	7	them	-PRON-	PRP
12327	798	8	.	.	.
12327	799	1	*	*	NFP
12327	799	2	*	*	NFP
12327	799	3	*	*	NFP
12327	799	4	*	*	NFP
12327	799	5	*	*	NFP
12327	799	6	PLUM	plum	NN
12327	799	7	PUDDING	pudding	NN
12327	799	8	.	.	.
12327	800	1	To	to	IN
12327	800	2	one	one	CD
12327	800	3	pound	pound	NN
12327	800	4	of	of	IN
12327	800	5	currants	currant	NNS
12327	800	6	add	add	VB
12327	800	7	one	one	CD
12327	800	8	pound	pound	NN
12327	800	9	of	of	IN
12327	800	10	raisins	raisin	NNS
12327	800	11	,	,	,
12327	800	12	one	one	CD
12327	800	13	pound	pound	NN
12327	800	14	of	of	IN
12327	800	15	shred	shre	VBN
12327	800	16	suet	suet	NN
12327	800	17	,	,	,
12327	800	18	one	one	CD
12327	800	19	pound	pound	NN
12327	800	20	flour	flour	NN
12327	800	21	(	(	-LRB-
12327	800	22	or	or	CC
12327	800	23	half	half	PDT
12327	800	24	a	a	DT
12327	800	25	pound	pound	NN
12327	800	26	bread	bread	NN
12327	800	27	crumbs	crumb	NNS
12327	800	28	and	and	CC
12327	800	29	half	half	PDT
12327	800	30	a	a	DT
12327	800	31	pound	pound	NN
12327	800	32	of	of	IN
12327	800	33	flour	flour	NN
12327	800	34	)	)	-RRB-
12327	800	35	,	,	,
12327	800	36	a	a	DT
12327	800	37	quarter	quarter	NN
12327	800	38	of	of	IN
12327	800	39	a	a	DT
12327	800	40	pound	pound	NN
12327	800	41	of	of	IN
12327	800	42	candied	candy	VBN
12327	800	43	orange	orange	NN
12327	800	44	and	and	CC
12327	800	45	lemon	lemon	NN
12327	800	46	peel	peel	NN
12327	800	47	,	,	,
12327	800	48	a	a	DT
12327	800	49	little	little	JJ
12327	800	50	citron	citron	NN
12327	800	51	cut	cut	NN
12327	800	52	thin	thin	RB
12327	800	53	,	,	,
12327	800	54	half	half	PDT
12327	800	55	a	a	DT
12327	800	56	pound	pound	NN
12327	800	57	of	of	IN
12327	800	58	moist	moist	JJ
12327	800	59	sugar	sugar	NN
12327	800	60	;	;	:
12327	800	61	mix	mix	VB
12327	800	62	all	all	DT
12327	800	63	well	well	RB
12327	800	64	together	together	RB
12327	800	65	as	as	IN
12327	800	66	each	each	DT
12327	800	67	article	article	NN
12327	800	68	is	be	VBZ
12327	800	69	added	add	VBN
12327	800	70	,	,	,
12327	800	71	then	then	RB
12327	800	72	stir	stir	VB
12327	800	73	in	in	IN
12327	800	74	six	six	CD
12327	800	75	beaten	beat	VBN
12327	800	76	eggs	egg	NNS
12327	800	77	and	and	CC
12327	800	78	a	a	DT
12327	800	79	glass	glass	NN
12327	800	80	of	of	IN
12327	800	81	brandy	brandy	NN
12327	800	82	,	,	,
12327	800	83	beat	beat	VBD
12327	800	84	the	the	DT
12327	800	85	pudding	pudding	NN
12327	800	86	well	well	RB
12327	800	87	for	for	IN
12327	800	88	half	half	PDT
12327	800	89	an	an	DT
12327	800	90	hour	hour	NN
12327	800	91	,	,	,
12327	800	92	let	let	VB
12327	800	93	it	-PRON-	PRP
12327	800	94	stand	stand	VB
12327	800	95	some	some	DT
12327	800	96	time	time	NN
12327	800	97	,	,	,
12327	800	98	then	then	RB
12327	800	99	put	put	VB
12327	800	100	it	-PRON-	PRP
12327	800	101	into	into	IN
12327	800	102	a	a	DT
12327	800	103	basin	basin	NN
12327	800	104	and	and	CC
12327	800	105	boil	boil	VB
12327	800	106	six	six	CD
12327	800	107	or	or	CC
12327	800	108	seven	seven	CD
12327	800	109	hours	hour	NNS
12327	800	110	in	in	IN
12327	800	111	plenty	plenty	NN
12327	800	112	of	of	IN
12327	800	113	water	water	NN
12327	800	114	;	;	:
12327	800	115	it	-PRON-	PRP
12327	800	116	should	should	MD
12327	800	117	be	be	VB
12327	800	118	seasoned	season	VBN
12327	800	119	according	accord	VBG
12327	800	120	to	to	IN
12327	800	121	taste	taste	NN
12327	800	122	with	with	IN
12327	800	123	ginger	ginger	NN
12327	800	124	,	,	,
12327	800	125	nutmeg	nutmeg	NNP
12327	800	126	,	,	,
12327	800	127	cloves	clove	NNS
12327	800	128	,	,	,
12327	800	129	&	&	CC
12327	800	130	c.	c.	NNP
12327	800	131	Serve	Serve	NNP
12327	800	132	with	with	IN
12327	800	133	sifted	sifted	JJ
12327	800	134	sugar	sugar	NN
12327	800	135	or	or	CC
12327	800	136	whites	white	NNS
12327	800	137	of	of	IN
12327	800	138	eggs	egg	NNS
12327	800	139	beaten	beat	VBN
12327	800	140	to	to	IN
12327	800	141	a	a	DT
12327	800	142	froth	froth	NN
12327	800	143	.	.	.
12327	801	1	*	*	NFP
12327	801	2	*	*	NFP
12327	801	3	*	*	NFP
12327	801	4	*	*	NFP
12327	801	5	*	*	NFP
12327	801	6	RATAFIA	ratafia	NN
12327	801	7	PUDDING	pudding	NN
12327	801	8	.	.	.
12327	802	1	Soak	soak	VB
12327	802	2	the	the	DT
12327	802	3	crumb	crumb	NN
12327	802	4	of	of	IN
12327	802	5	a	a	DT
12327	802	6	French	french	JJ
12327	802	7	roll	roll	NN
12327	802	8	and	and	CC
12327	802	9	half	half	PDT
12327	802	10	a	a	DT
12327	802	11	pound	pound	NN
12327	802	12	of	of	IN
12327	802	13	ratafia	ratafia	JJ
12327	802	14	cakes	cake	NNS
12327	802	15	in	in	IN
12327	802	16	milk	milk	NN
12327	802	17	or	or	CC
12327	802	18	cream	cream	NN
12327	802	19	,	,	,
12327	802	20	then	then	RB
12327	802	21	mix	mix	VB
12327	802	22	with	with	IN
12327	802	23	them	-PRON-	PRP
12327	802	24	three	three	CD
12327	802	25	ounces	ounce	NNS
12327	802	26	of	of	IN
12327	802	27	warmed	warm	VBN
12327	802	28	fresh	fresh	JJ
12327	802	29	butter	butter	NN
12327	802	30	,	,	,
12327	802	31	the	the	DT
12327	802	32	yolks	yolk	NNS
12327	802	33	of	of	IN
12327	802	34	five	five	CD
12327	802	35	and	and	CC
12327	802	36	the	the	DT
12327	802	37	whites	white	NNS
12327	802	38	of	of	IN
12327	802	39	two	two	CD
12327	802	40	eggs	egg	NNS
12327	802	41	,	,	,
12327	802	42	sweeten	sweeten	VBP
12327	802	43	to	to	IN
12327	802	44	taste	taste	NN
12327	802	45	;	;	:
12327	802	46	add	add	VB
12327	802	47	one	one	CD
12327	802	48	ounce	ounce	NN
12327	802	49	of	of	IN
12327	802	50	pounded	pound	VBN
12327	802	51	almonds	almond	NNS
12327	802	52	,	,	,
12327	802	53	and	and	CC
12327	802	54	a	a	DT
12327	802	55	few	few	JJ
12327	802	56	bitter	bitter	JJ
12327	802	57	almonds	almond	NNS
12327	802	58	,	,	,
12327	802	59	boil	boil	VBP
12327	802	60	in	in	IN
12327	802	61	a	a	DT
12327	802	62	shape	shape	NN
12327	802	63	lined	line	VBN
12327	802	64	with	with	IN
12327	802	65	dried	dry	VBN
12327	802	66	cherries	cherry	NNS
12327	802	67	,	,	,
12327	802	68	or	or	CC
12327	802	69	bake	bake	VB
12327	802	70	in	in	RP
12327	802	71	a	a	DT
12327	802	72	cake	cake	NN
12327	802	73	-	-	HYPH
12327	802	74	tin	tin	NN
12327	802	75	first	first	JJ
12327	802	76	well	well	RB
12327	802	77	buttered	butter	VBN
12327	802	78	,	,	,
12327	802	79	and	and	CC
12327	802	80	sprinkled	sprinkle	VBN
12327	802	81	with	with	IN
12327	802	82	bread	bread	NN
12327	802	83	crumbs	crumb	NNS
12327	802	84	.	.	.
12327	803	1	*	*	NFP
12327	803	2	*	*	NFP
12327	803	3	*	*	NFP
12327	803	4	*	*	NFP
12327	803	5	*	*	NFP
12327	803	6	PASSOVER	passover	NN
12327	803	7	PUDDING	pudding	NN
12327	803	8	.	.	.
12327	804	1	Mix	mix	VB
12327	804	2	equal	equal	JJ
12327	804	3	quantities	quantity	NNS
12327	804	4	of	of	IN
12327	804	5	biscuit	biscuit	NN
12327	804	6	powder	powder	NN
12327	804	7	and	and	CC
12327	804	8	shred	shre	VBN
12327	804	9	suet	suet	NN
12327	804	10	,	,	,
12327	804	11	half	half	PDT
12327	804	12	the	the	DT
12327	804	13	quantity	quantity	NN
12327	804	14	of	of	IN
12327	804	15	currants	currant	NNS
12327	804	16	and	and	CC
12327	804	17	raisins	raisin	NNS
12327	804	18	,	,	,
12327	804	19	a	a	DT
12327	804	20	little	little	JJ
12327	804	21	spice	spice	NN
12327	804	22	and	and	CC
12327	804	23	sugar	sugar	NN
12327	804	24	,	,	,
12327	804	25	with	with	IN
12327	804	26	an	an	DT
12327	804	27	ounce	ounce	NN
12327	804	28	of	of	IN
12327	804	29	candied	candy	VBN
12327	804	30	peels	peel	NNS
12327	804	31	,	,	,
12327	804	32	and	and	CC
12327	804	33	fine	fine	JJ
12327	804	34	well	well	RB
12327	804	35	beaten	beat	VBN
12327	804	36	eggs	egg	NNS
12327	804	37	;	;	:
12327	804	38	make	make	VB
12327	804	39	these	these	DT
12327	804	40	into	into	IN
12327	804	41	a	a	DT
12327	804	42	stiff	stiff	JJ
12327	804	43	batter	batter	NN
12327	804	44	,	,	,
12327	804	45	and	and	CC
12327	804	46	boil	boil	VB
12327	804	47	well	well	RB
12327	804	48	,	,	,
12327	804	49	and	and	CC
12327	804	50	serve	serve	VB
12327	804	51	with	with	IN
12327	804	52	a	a	DT
12327	804	53	sweet	sweet	JJ
12327	804	54	sauce	sauce	NN
12327	804	55	.	.	.
12327	805	1	This	this	DT
12327	805	2	pudding	pudding	NN
12327	805	3	is	be	VBZ
12327	805	4	excellent	excellent	JJ
12327	805	5	baked	bake	VBN
12327	805	6	in	in	IN
12327	805	7	a	a	DT
12327	805	8	pudding	pudding	JJ
12327	805	9	tin	tin	NN
12327	805	10	,	,	,
12327	805	11	it	-PRON-	PRP
12327	805	12	must	must	MD
12327	805	13	be	be	VB
12327	805	14	turned	turn	VBN
12327	805	15	out	out	RP
12327	805	16	when	when	WRB
12327	805	17	served	serve	VBN
12327	805	18	.	.	.
12327	806	1	*	*	NFP
12327	806	2	*	*	NFP
12327	806	3	*	*	NFP
12327	806	4	*	*	NFP
12327	806	5	*	*	NFP
12327	806	6	ANOTHER	another	JJ
12327	806	7	SORT	SORT	NNP
12327	806	8	.	.	.
12327	807	1	Mix	mix	VB
12327	807	2	the	the	DT
12327	807	3	various	various	JJ
12327	807	4	ingredients	ingredient	NNS
12327	807	5	above	above	RB
12327	807	6	-	-	HYPH
12327	807	7	named	name	VBN
12327	807	8	,	,	,
12327	807	9	substituting	substitute	VBG
12327	807	10	for	for	IN
12327	807	11	the	the	DT
12327	807	12	raisins	raisin	NNS
12327	807	13	,	,	,
12327	807	14	apples	apple	NNS
12327	807	15	minced	mince	VBN
12327	807	16	finely	finely	RB
12327	807	17	,	,	,
12327	807	18	add	add	VB
12327	807	19	a	a	DT
12327	807	20	larger	large	JJR
12327	807	21	proportion	proportion	NN
12327	807	22	of	of	IN
12327	807	23	sugar	sugar	NN
12327	807	24	,	,	,
12327	807	25	and	and	CC
12327	807	26	either	either	CC
12327	807	27	boil	boil	VB
12327	807	28	or	or	CC
12327	807	29	bake	bake	NN
12327	807	30	.	.	.
12327	808	1	*	*	NFP
12327	808	2	*	*	NFP
12327	808	3	*	*	NFP
12327	808	4	*	*	NFP
12327	808	5	*	*	NFP
12327	808	6	ANOTHER	another	JJ
12327	808	7	SORT	SORT	NNP
12327	808	8	.	.	.
12327	809	1	Mix	mix	VB
12327	809	2	into	into	IN
12327	809	3	a	a	DT
12327	809	4	batter	batter	NN
12327	809	5	a	a	DT
12327	809	6	cup	cup	NN
12327	809	7	full	full	JJ
12327	809	8	of	of	IN
12327	809	9	biscuit	biscuit	NN
12327	809	10	powder	powder	NN
12327	809	11	,	,	,
12327	809	12	with	with	IN
12327	809	13	a	a	DT
12327	809	14	little	little	JJ
12327	809	15	milk	milk	NN
12327	809	16	and	and	CC
12327	809	17	a	a	DT
12327	809	18	couple	couple	NN
12327	809	19	of	of	IN
12327	809	20	eggs	egg	NNS
12327	809	21	,	,	,
12327	809	22	to	to	TO
12327	809	23	which	which	WDT
12327	809	24	add	add	VB
12327	809	25	three	three	CD
12327	809	26	ounces	ounce	NNS
12327	809	27	of	of	IN
12327	809	28	sugar	sugar	NN
12327	809	29	,	,	,
12327	809	30	two	two	CD
12327	809	31	of	of	IN
12327	809	32	warmed	warm	VBN
12327	809	33	butter	butter	NN
12327	809	34	,	,	,
12327	809	35	a	a	DT
12327	809	36	little	little	JJ
12327	809	37	shred	shred	JJ
12327	809	38	of	of	IN
12327	809	39	lemon	lemon	NN
12327	809	40	peel	peel	NN
12327	809	41	,	,	,
12327	809	42	and	and	CC
12327	809	43	a	a	DT
12327	809	44	table	table	NN
12327	809	45	-	-	HYPH
12327	809	46	spoonful	spoonful	JJ
12327	809	47	of	of	IN
12327	809	48	rum	rum	NN
12327	809	49	;	;	:
12327	809	50	pour	pour	VB
12327	809	51	the	the	DT
12327	809	52	mixture	mixture	NN
12327	809	53	into	into	IN
12327	809	54	a	a	DT
12327	809	55	mould	mould	NN
12327	809	56	,	,	,
12327	809	57	and	and	CC
12327	809	58	boil	boil	VB
12327	809	59	or	or	CC
12327	809	60	bake	bake	VB
12327	809	61	.	.	.
12327	810	1	*	*	NFP
12327	810	2	*	*	NFP
12327	810	3	*	*	NFP
12327	810	4	*	*	NFP
12327	810	5	*	*	NFP
12327	810	6	PASSOVER	passover	NN
12327	810	7	FRITTERS	fritter	NNS
12327	810	8	.	.	.
12327	811	1	Mix	mix	VB
12327	811	2	into	into	IN
12327	811	3	a	a	DT
12327	811	4	smooth	smooth	JJ
12327	811	5	batter	batter	NN
12327	811	6	a	a	DT
12327	811	7	tea	tea	NN
12327	811	8	-	-	HYPH
12327	811	9	cup	cup	NN
12327	811	10	of	of	IN
12327	811	11	biscuit	biscuit	NN
12327	811	12	powder	powder	NN
12327	811	13	with	with	IN
12327	811	14	beaten	beat	VBN
12327	811	15	eggs	egg	NNS
12327	811	16	,	,	,
12327	811	17	and	and	CC
12327	811	18	sweeten	sweeten	VB
12327	811	19	with	with	IN
12327	811	20	white	white	JJ
12327	811	21	sifted	sifted	JJ
12327	811	22	sugar	sugar	NN
12327	811	23	;	;	:
12327	811	24	add	add	VB
12327	811	25	grated	grate	VBN
12327	811	26	lemon	lemon	NN
12327	811	27	peel	peel	NN
12327	811	28	,	,	,
12327	811	29	and	and	CC
12327	811	30	a	a	DT
12327	811	31	spoonful	spoonful	NN
12327	811	32	of	of	IN
12327	811	33	orange	orange	JJ
12327	811	34	flower	flower	NN
12327	811	35	-	-	HYPH
12327	811	36	water	water	NN
12327	811	37	,	,	,
12327	811	38	and	and	CC
12327	811	39	fry	fry	NN
12327	811	40	of	of	IN
12327	811	41	a	a	DT
12327	811	42	light	light	JJ
12327	811	43	brown	brown	NN
12327	811	44	;	;	:
12327	811	45	the	the	DT
12327	811	46	flavor	flavor	NN
12327	811	47	may	may	MD
12327	811	48	be	be	VB
12327	811	49	varied	vary	VBN
12327	811	50	by	by	IN
12327	811	51	substituting	substitute	VBG
12327	811	52	a	a	DT
12327	811	53	few	few	JJ
12327	811	54	beaten	beat	VBN
12327	811	55	almonds	almond	NNS
12327	811	56	,	,	,
12327	811	57	with	with	IN
12327	811	58	one	one	CD
12327	811	59	or	or	CC
12327	811	60	two	two	CD
12327	811	61	bitter	bitter	JJ
12327	811	62	,	,	,
12327	811	63	instead	instead	RB
12327	811	64	of	of	IN
12327	811	65	the	the	DT
12327	811	66	orange	orange	NNP
12327	811	67	flower	flower	NN
12327	811	68	-	-	HYPH
12327	811	69	water	water	NN
12327	811	70	.	.	.
12327	812	1	*	*	NFP
12327	812	2	*	*	NFP
12327	812	3	*	*	NFP
12327	812	4	*	*	NFP
12327	812	5	*	*	NFP
12327	812	6	A	a	DT
12327	812	7	SUPERIOR	superior	NN
12327	812	8	RECEIPT	RECEIPT	NNP
12327	812	9	FOR	for	IN
12327	812	10	PASSOVER	PASSOVER	NNP
12327	812	11	FRITTERS	fritter	NNS
12327	812	12	.	.	.
12327	813	1	Make	make	VB
12327	813	2	a	a	DT
12327	813	3	thin	thin	JJ
12327	813	4	batter	batter	NN
12327	813	5	as	as	IN
12327	813	6	already	already	RB
12327	813	7	described	describe	VBN
12327	813	8	in	in	IN
12327	813	9	the	the	DT
12327	813	10	former	former	JJ
12327	813	11	receipt	receipt	NN
12327	813	12	;	;	:
12327	813	13	drop	drop	VB
12327	813	14	it	-PRON-	PRP
12327	813	15	into	into	IN
12327	813	16	a	a	DT
12327	813	17	souflé	souflé	NNP
12327	813	18	pan	pan	NNP
12327	813	19	,	,	,
12327	813	20	fry	fry	NNP
12327	813	21	lightly	lightly	RB
12327	813	22	,	,	,
12327	813	23	and	and	CC
12327	813	24	strew	strew	VBD
12327	813	25	over	over	RP
12327	813	26	pounded	pound	VBD
12327	813	27	cinnamon	cinnamon	JJ
12327	813	28	,	,	,
12327	813	29	sifted	sifted	JJ
12327	813	30	sugar	sugar	NN
12327	813	31	,	,	,
12327	813	32	and	and	CC
12327	813	33	finely	finely	RB
12327	813	34	chopped	chop	VBD
12327	813	35	almonds	almond	NNS
12327	813	36	;	;	:
12327	813	37	hold	hold	VB
12327	813	38	over	over	RP
12327	813	39	a	a	DT
12327	813	40	salamander	salamander	NN
12327	813	41	to	to	TO
12327	813	42	brown	brown	VB
12327	813	43	the	the	DT
12327	813	44	upper	upper	JJ
12327	813	45	side	side	NN
12327	813	46	.	.	.
12327	814	1	Slide	slide	VB
12327	814	2	the	the	DT
12327	814	3	fritter	fritter	NN
12327	814	4	on	on	RP
12327	814	5	to	to	IN
12327	814	6	a	a	DT
12327	814	7	hot	hot	JJ
12327	814	8	dish	dish	NN
12327	814	9	,	,	,
12327	814	10	and	and	CC
12327	814	11	fold	fold	VB
12327	814	12	;	;	:
12327	814	13	pour	pour	VB
12327	814	14	over	over	RP
12327	814	15	,	,	,
12327	814	16	when	when	WRB
12327	814	17	in	in	IN
12327	814	18	the	the	DT
12327	814	19	dish	dish	NN
12327	814	20	,	,	,
12327	814	21	clarified	clarify	VBN
12327	814	22	sugar	sugar	NN
12327	814	23	.	.	.
12327	815	1	*	*	NFP
12327	815	2	*	*	NFP
12327	815	3	*	*	NFP
12327	815	4	*	*	NFP
12327	815	5	*	*	NFP
12327	815	6	PASSOVER	PASSOVER	NNP
12327	815	7	CURRANT	CURRANT	NNP
12327	815	8	FRITTERS	fritter	NNS
12327	815	9	.	.	.
12327	816	1	Mix	mix	VB
12327	816	2	a	a	DT
12327	816	3	thick	thick	JJ
12327	816	4	batter	batter	NN
12327	816	5	,	,	,
12327	816	6	as	as	IN
12327	816	7	before	before	RB
12327	816	8	,	,	,
12327	816	9	add	add	VB
12327	816	10	some	some	DT
12327	816	11	well	well	RB
12327	816	12	-	-	HYPH
12327	816	13	washed	wash	VBN
12327	816	14	and	and	CC
12327	816	15	dried	dry	VBN
12327	816	16	currants	currant	NNS
12327	816	17	,	,	,
12327	816	18	and	and	CC
12327	816	19	fry	fry	NN
12327	816	20	of	of	IN
12327	816	21	a	a	DT
12327	816	22	rich	rich	JJ
12327	816	23	brown	brown	NN
12327	816	24	;	;	:
12327	816	25	serve	serve	VB
12327	816	26	with	with	IN
12327	816	27	a	a	DT
12327	816	28	sweet	sweet	JJ
12327	816	29	sauce	sauce	NN
12327	816	30	,	,	,
12327	816	31	flavored	flavor	VBN
12327	816	32	with	with	IN
12327	816	33	wine	wine	NN
12327	816	34	or	or	CC
12327	816	35	shrub	shrub	NN
12327	816	36	,	,	,
12327	816	37	and	and	CC
12327	816	38	sweetened	sweeten	VBN
12327	816	39	with	with	IN
12327	816	40	moist	moist	JJ
12327	816	41	sugar	sugar	NN
12327	816	42	;	;	:
12327	816	43	these	these	DT
12327	816	44	are	be	VBP
12327	816	45	often	often	RB
12327	816	46	made	make	VBN
12327	816	47	in	in	IN
12327	816	48	the	the	DT
12327	816	49	shape	shape	NN
12327	816	50	of	of	IN
12327	816	51	small	small	JJ
12327	816	52	balls	ball	NNS
12327	816	53	,	,	,
12327	816	54	and	and	CC
12327	816	55	fried	fry	VBN
12327	816	56	and	and	CC
12327	816	57	served	serve	VBD
12327	816	58	in	in	IN
12327	816	59	the	the	DT
12327	816	60	same	same	JJ
12327	816	61	sauce	sauce	NN
12327	816	62	.	.	.
12327	817	1	*	*	NFP
12327	817	2	*	*	NFP
12327	817	3	*	*	NFP
12327	817	4	*	*	NFP
12327	817	5	*	*	NFP
12327	817	6	BATTER	batter	NN
12327	817	7	PUDDING	pudding	NN
12327	817	8	.	.	.
12327	818	1	Stir	stir	VB
12327	818	2	in	in	IN
12327	818	3	three	three	CD
12327	818	4	ounces	ounce	NNS
12327	818	5	of	of	IN
12327	818	6	flour	flour	NN
12327	818	7	,	,	,
12327	818	8	four	four	CD
12327	818	9	beaten	beat	VBN
12327	818	10	eggs	egg	NNS
12327	818	11	,	,	,
12327	818	12	and	and	CC
12327	818	13	one	one	CD
12327	818	14	pint	pint	NN
12327	818	15	of	of	IN
12327	818	16	milk	milk	NN
12327	818	17	,	,	,
12327	818	18	sweeten	sweeten	VBP
12327	818	19	to	to	TO
12327	818	20	taste	taste	VB
12327	818	21	,	,	,
12327	818	22	and	and	CC
12327	818	23	mix	mix	VB
12327	818	24	to	to	IN
12327	818	25	a	a	DT
12327	818	26	smooth	smooth	JJ
12327	818	27	batter	batter	NN
12327	818	28	about	about	IN
12327	818	29	the	the	DT
12327	818	30	thickness	thickness	NN
12327	818	31	of	of	IN
12327	818	32	good	good	JJ
12327	818	33	cream	cream	NN
12327	818	34	,	,	,
12327	818	35	and	and	CC
12327	818	36	boil	boil	VB
12327	818	37	in	in	IN
12327	818	38	a	a	DT
12327	818	39	buttered	butter	VBN
12327	818	40	basin	basin	NN
12327	818	41	.	.	.
12327	819	1	*	*	NFP
12327	819	2	*	*	NFP
12327	819	3	*	*	NFP
12327	819	4	*	*	NFP
12327	819	5	*	*	NFP
12327	819	6	CUSTARD	custard	NN
12327	819	7	PUDDING	pudding	NN
12327	819	8	.	.	.
12327	820	1	To	to	IN
12327	820	2	one	one	CD
12327	820	3	desert	desert	NN
12327	820	4	spoonful	spoonful	JJ
12327	820	5	of	of	IN
12327	820	6	flour	flour	NN
12327	820	7	,	,	,
12327	820	8	add	add	VB
12327	820	9	one	one	CD
12327	820	10	pint	pint	NN
12327	820	11	of	of	IN
12327	820	12	fresh	fresh	JJ
12327	820	13	milk	milk	NN
12327	820	14	and	and	CC
12327	820	15	the	the	DT
12327	820	16	yolks	yolk	NNS
12327	820	17	of	of	IN
12327	820	18	five	five	CD
12327	820	19	eggs	egg	NNS
12327	820	20	;	;	:
12327	820	21	flavor	flavor	NN
12327	820	22	according	accord	VBG
12327	820	23	to	to	IN
12327	820	24	fancy	fancy	JJ
12327	820	25	,	,	,
12327	820	26	with	with	IN
12327	820	27	sugar	sugar	NN
12327	820	28	,	,	,
12327	820	29	nutmeg	nutmeg	NNP
12327	820	30	,	,	,
12327	820	31	or	or	CC
12327	820	32	lemon	lemon	NN
12327	820	33	-	-	HYPH
12327	820	34	peel	peel	NN
12327	820	35	;	;	,
12327	820	36	beat	beat	VB
12327	820	37	to	to	IN
12327	820	38	a	a	DT
12327	820	39	froth	froth	JJ
12327	820	40	two	two	CD
12327	820	41	whites	white	NNS
12327	820	42	of	of	IN
12327	820	43	eggs	egg	NNS
12327	820	44	and	and	CC
12327	820	45	pour	pour	VBP
12327	820	46	to	to	IN
12327	820	47	the	the	DT
12327	820	48	rest	rest	NN
12327	820	49	;	;	:
12327	820	50	boil	boil	VB
12327	820	51	rather	rather	RB
12327	820	52	more	more	JJR
12327	820	53	than	than	IN
12327	820	54	half	half	PDT
12327	820	55	an	an	DT
12327	820	56	hour	hour	NN
12327	820	57	.	.	.
12327	821	1	*	*	NFP
12327	821	2	*	*	NFP
12327	821	3	*	*	NFP
12327	821	4	*	*	NFP
12327	821	5	*	*	NFP
12327	821	6	BREAD	bread	NN
12327	821	7	PUDDING	pudding	NN
12327	821	8	.	.	.
12327	822	1	Grate	grate	VB
12327	822	2	stale	stale	JJ
12327	822	3	bread	bread	NN
12327	822	4	,	,	,
12327	822	5	or	or	CC
12327	822	6	soak	soak	VB
12327	822	7	the	the	DT
12327	822	8	crumb	crumb	NN
12327	822	9	of	of	IN
12327	822	10	a	a	DT
12327	822	11	French	french	JJ
12327	822	12	roll	roll	NN
12327	822	13	in	in	IN
12327	822	14	milk	milk	NN
12327	822	15	,	,	,
12327	822	16	which	which	WDT
12327	822	17	must	must	MD
12327	822	18	be	be	VB
12327	822	19	warmed	warm	VBN
12327	822	20	;	;	:
12327	822	21	beat	beat	VBN
12327	822	22	with	with	IN
12327	822	23	it	-PRON-	PRP
12327	822	24	two	two	CD
12327	822	25	or	or	CC
12327	822	26	three	three	CD
12327	822	27	eggs	egg	NNS
12327	822	28	,	,	,
12327	822	29	flavor	flavor	NN
12327	822	30	and	and	CC
12327	822	31	sweeten	sweeten	VB
12327	822	32	to	to	TO
12327	822	33	taste	taste	VB
12327	822	34	,	,	,
12327	822	35	sometimes	sometimes	RB
12327	822	36	with	with	IN
12327	822	37	a	a	DT
12327	822	38	little	little	JJ
12327	822	39	wine	wine	NN
12327	822	40	or	or	CC
12327	822	41	essence	essence	NN
12327	822	42	of	of	IN
12327	822	43	lemon	lemon	NN
12327	822	44	,	,	,
12327	822	45	or	or	CC
12327	822	46	beaten	beat	VBN
12327	822	47	almonds	almond	VBZ
12327	822	48	;	;	:
12327	822	49	it	-PRON-	PRP
12327	822	50	will	will	MD
12327	822	51	require	require	VB
12327	822	52	to	to	TO
12327	822	53	be	be	VB
12327	822	54	boiled	boil	VBN
12327	822	55	about	about	IN
12327	822	56	half	half	PDT
12327	822	57	an	an	DT
12327	822	58	hour	hour	NN
12327	822	59	.	.	.
12327	823	1	This	this	DT
12327	823	2	pudding	pudding	NN
12327	823	3	is	be	VBZ
12327	823	4	excellent	excellent	JJ
12327	823	5	made	make	VBN
12327	823	6	as	as	IN
12327	823	7	above	above	RB
12327	823	8	,	,	,
12327	823	9	with	with	IN
12327	823	10	the	the	DT
12327	823	11	addition	addition	NN
12327	823	12	of	of	IN
12327	823	13	the	the	DT
12327	823	14	peel	peel	NN
12327	823	15	of	of	IN
12327	823	16	one	one	CD
12327	823	17	whole	whole	JJ
12327	823	18	lemon	lemon	NN
12327	823	19	grated	grate	VBN
12327	823	20	,	,	,
12327	823	21	with	with	IN
12327	823	22	its	-PRON-	PRP$
12327	823	23	juice	juice	NN
12327	823	24	,	,	,
12327	823	25	and	and	CC
12327	823	26	baked	bake	VBD
12327	823	27	.	.	.
12327	824	1	*	*	NFP
12327	824	2	*	*	NFP
12327	824	3	*	*	NFP
12327	824	4	*	*	NFP
12327	824	5	*	*	NFP
12327	824	6	VERMICELLI	vermicelli	NN
12327	824	7	AND	and	CC
12327	824	8	MACCARONI	maccaroni	NN
12327	824	9	PUDDING	pudding	NN
12327	824	10	.	.	.
12327	825	1	Boil	Boil	NNP
12327	825	2	till	till	IN
12327	825	3	tender	tender	NN
12327	825	4	four	four	CD
12327	825	5	ounces	ounce	NNS
12327	825	6	of	of	IN
12327	825	7	either	either	DT
12327	825	8	of	of	IN
12327	825	9	the	the	DT
12327	825	10	above	above	JJ
12327	825	11	articles	article	NNS
12327	825	12	,	,	,
12327	825	13	in	in	IN
12327	825	14	a	a	DT
12327	825	15	pint	pint	NN
12327	825	16	of	of	IN
12327	825	17	milk	milk	NN
12327	825	18	;	;	,
12327	825	19	flavor	flavor	NN
12327	825	20	as	as	IN
12327	825	21	directed	direct	VBN
12327	825	22	in	in	IN
12327	825	23	the	the	DT
12327	825	24	preceding	precede	VBG
12327	825	25	receipt	receipt	NN
12327	825	26	,	,	,
12327	825	27	and	and	CC
12327	825	28	boil	boil	VB
12327	825	29	in	in	IN
12327	825	30	a	a	DT
12327	825	31	mould	mould	NN
12327	825	32	,	,	,
12327	825	33	which	which	WDT
12327	825	34	may	may	MD
12327	825	35	be	be	VB
12327	825	36	lined	line	VBN
12327	825	37	with	with	IN
12327	825	38	raisins	raisin	NNS
12327	825	39	.	.	.
12327	826	1	It	-PRON-	PRP
12327	826	2	should	should	MD
12327	826	3	be	be	VB
12327	826	4	served	serve	VBN
12327	826	5	with	with	IN
12327	826	6	any	any	DT
12327	826	7	sweet	sweet	JJ
12327	826	8	pudding	pudding	NN
12327	826	9	sauce	sauce	NN
12327	826	10	.	.	.
12327	827	1	*	*	NFP
12327	827	2	*	*	NFP
12327	827	3	*	*	NFP
12327	827	4	*	*	NFP
12327	827	5	*	*	NFP
12327	827	6	MILLET	MILLET	NNP
12327	827	7	,	,	,
12327	827	8	ARROWROOT	ARROWROOT	NNP
12327	827	9	,	,	,
12327	827	10	GROUND	GROUND	NNP
12327	827	11	RICE	RICE	NNP
12327	827	12	,	,	,
12327	827	13	RICE	rice	NN
12327	827	14	,	,	,
12327	827	15	TAPIOCA	tapioca	NN
12327	827	16	,	,	,
12327	827	17	AND	and	CC
12327	827	18	SAGO	SAGO	NNP
12327	827	19	PUDDINGS	pudding	NNS
12327	827	20	.	.	.
12327	828	1	Puddings	pudding	NNS
12327	828	2	of	of	IN
12327	828	3	this	this	DT
12327	828	4	sort	sort	NN
12327	828	5	are	be	VBP
12327	828	6	so	so	RB
12327	828	7	similar	similar	JJ
12327	828	8	and	and	CC
12327	828	9	simple	simple	JJ
12327	828	10	,	,	,
12327	828	11	that	that	IN
12327	828	12	it	-PRON-	PRP
12327	828	13	is	be	VBZ
12327	828	14	only	only	RB
12327	828	15	necessary	necessary	JJ
12327	828	16	to	to	TO
12327	828	17	give	give	VB
12327	828	18	one	one	CD
12327	828	19	receipt	receipt	NN
12327	828	20	,	,	,
12327	828	21	which	which	WDT
12327	828	22	will	will	MD
12327	828	23	serve	serve	VB
12327	828	24	as	as	IN
12327	828	25	a	a	DT
12327	828	26	guide	guide	NN
12327	828	27	for	for	IN
12327	828	28	all;--they	all;--they	PRP
12327	828	29	are	be	VBP
12327	828	30	all	all	DT
12327	828	31	made	make	VBN
12327	828	32	with	with	IN
12327	828	33	milk	milk	NN
12327	828	34	,	,	,
12327	828	35	all	all	DT
12327	828	36	require	require	VBP
12327	828	37	to	to	TO
12327	828	38	be	be	VB
12327	828	39	thoroughly	thoroughly	RB
12327	828	40	done	do	VBN
12327	828	41	,	,	,
12327	828	42	all	all	DT
12327	828	43	require	require	VBP
12327	828	44	to	to	TO
12327	828	45	be	be	VB
12327	828	46	mixed	mix	VBN
12327	828	47	with	with	IN
12327	828	48	eggs	egg	NNS
12327	828	49	and	and	CC
12327	828	50	sweetened	sweeten	VBN
12327	828	51	with	with	IN
12327	828	52	sugar	sugar	NN
12327	828	53	,	,	,
12327	828	54	and	and	CC
12327	828	55	are	be	VBP
12327	828	56	good	good	JJ
12327	828	57	either	either	CC
12327	828	58	boiled	boil	VBN
12327	828	59	or	or	CC
12327	828	60	baked	bake	VBN
12327	828	61	.	.	.
12327	829	1	The	the	DT
12327	829	2	cook	cook	NN
12327	829	3	must	must	MD
12327	829	4	use	use	VB
12327	829	5	her	-PRON-	PRP$
12327	829	6	judgment	judgment	NN
12327	829	7	in	in	IN
12327	829	8	adopting	adopt	VBG
12327	829	9	the	the	DT
12327	829	10	quantities	quantity	NNS
12327	829	11	to	to	IN
12327	829	12	the	the	DT
12327	829	13	size	size	NN
12327	829	14	of	of	IN
12327	829	15	the	the	DT
12327	829	16	pudding	pudding	NN
12327	829	17	required	require	VBN
12327	829	18	,	,	,
12327	829	19	and	and	CC
12327	829	20	the	the	DT
12327	829	21	taste	taste	NN
12327	829	22	of	of	IN
12327	829	23	the	the	DT
12327	829	24	family	family	NN
12327	829	25	she	-PRON-	PRP
12327	829	26	serves	serve	VBZ
12327	829	27	.	.	.
12327	830	1	*	*	NFP
12327	830	2	*	*	NFP
12327	830	3	*	*	NFP
12327	830	4	*	*	NFP
12327	830	5	*	*	NFP
12327	830	6	MINCED	minced	NN
12327	830	7	MEAT	meat	NN
12327	830	8	.	.	.
12327	831	1	Take	take	VB
12327	831	2	one	one	CD
12327	831	3	pound	pound	NN
12327	831	4	of	of	IN
12327	831	5	tender	tender	JJ
12327	831	6	roasted	roast	VBN
12327	831	7	meat	meat	NN
12327	831	8	,	,	,
12327	831	9	two	two	CD
12327	831	10	pounds	pound	NNS
12327	831	11	of	of	IN
12327	831	12	shred	shre	VBN
12327	831	13	suet	suet	NN
12327	831	14	,	,	,
12327	831	15	three	three	CD
12327	831	16	pounds	pound	NNS
12327	831	17	of	of	IN
12327	831	18	currants	currant	NNS
12327	831	19	,	,	,
12327	831	20	six	six	CD
12327	831	21	chopped	chop	VBN
12327	831	22	apples	apple	NNS
12327	831	23	,	,	,
12327	831	24	a	a	DT
12327	831	25	quarter	quarter	NN
12327	831	26	of	of	IN
12327	831	27	a	a	DT
12327	831	28	loaf	loaf	NN
12327	831	29	grated	grate	VBN
12327	831	30	,	,	,
12327	831	31	nutmegs	nutmeg	NNS
12327	831	32	,	,	,
12327	831	33	cloves	clove	NNS
12327	831	34	,	,	,
12327	831	35	pepper	pepper	NN
12327	831	36	,	,	,
12327	831	37	salt	salt	NN
12327	831	38	,	,	,
12327	831	39	one	one	CD
12327	831	40	pound	pound	NN
12327	831	41	of	of	IN
12327	831	42	sugar	sugar	NN
12327	831	43	,	,	,
12327	831	44	grated	grate	VBD
12327	831	45	lemon	lemon	NN
12327	831	46	and	and	CC
12327	831	47	orange	orange	NN
12327	831	48	peel	peel	NN
12327	831	49	,	,	,
12327	831	50	lemon	lemon	NN
12327	831	51	juice	juice	NN
12327	831	52	,	,	,
12327	831	53	and	and	CC
12327	831	54	two	two	CD
12327	831	55	wine	wine	NN
12327	831	56	glasses	glass	NNS
12327	831	57	of	of	IN
12327	831	58	brandy	brandy	NN
12327	831	59	,	,	,
12327	831	60	the	the	DT
12327	831	61	same	same	JJ
12327	831	62	of	of	IN
12327	831	63	white	white	JJ
12327	831	64	wine	wine	NN
12327	831	65	,	,	,
12327	831	66	and	and	CC
12327	831	67	two	two	CD
12327	831	68	ounces	ounce	NNS
12327	831	69	of	of	IN
12327	831	70	citron	citron	NN
12327	831	71	,	,	,
12327	831	72	and	and	CC
12327	831	73	the	the	DT
12327	831	74	same	same	JJ
12327	831	75	of	of	IN
12327	831	76	candied	candy	VBN
12327	831	77	lemon	lemon	NN
12327	831	78	peel	peel	NN
12327	831	79	;	;	:
12327	831	80	mix	mix	VB
12327	831	81	all	all	DT
12327	831	82	well	well	RB
12327	831	83	together	together	RB
12327	831	84	;	;	:
12327	831	85	the	the	DT
12327	831	86	ingredients	ingredient	NNS
12327	831	87	ought	ought	MD
12327	831	88	to	to	TO
12327	831	89	be	be	VB
12327	831	90	added	add	VBN
12327	831	91	separately	separately	RB
12327	831	92	.	.	.
12327	832	1	Minced	mince	VBN
12327	832	2	meat	meat	NN
12327	832	3	should	should	MD
12327	832	4	be	be	VB
12327	832	5	kept	keep	VBN
12327	832	6	a	a	DT
12327	832	7	day	day	NN
12327	832	8	or	or	CC
12327	832	9	two	two	CD
12327	832	10	before	before	IN
12327	832	11	using	use	VBG
12327	832	12	.	.	.
12327	833	1	The	the	DT
12327	833	2	same	same	JJ
12327	833	3	proportions	proportion	NNS
12327	833	4	,	,	,
12327	833	5	as	as	IN
12327	833	6	above	above	RB
12327	833	7	,	,	,
12327	833	8	without	without	IN
12327	833	9	meat	meat	NN
12327	833	10	,	,	,
12327	833	11	will	will	MD
12327	833	12	be	be	VB
12327	833	13	very	very	RB
12327	833	14	good	good	JJ
12327	833	15	;	;	:
12327	833	16	a	a	DT
12327	833	17	little	little	JJ
12327	833	18	port	port	NN
12327	833	19	wine	wine	NN
12327	833	20	is	be	VBZ
12327	833	21	sometimes	sometimes	RB
12327	833	22	substituted	substitute	VBN
12327	833	23	for	for	IN
12327	833	24	the	the	DT
12327	833	25	brandy	brandy	NN
12327	833	26	.	.	.
12327	834	1	*	*	NFP
12327	834	2	*	*	NFP
12327	834	3	*	*	NFP
12327	834	4	*	*	NFP
12327	834	5	*	*	NFP
12327	834	6	BAKED	baked	NN
12327	834	7	SUET	suet	JJ
12327	834	8	PUDDING	pudding	NN
12327	834	9	.	.	.
12327	835	1	Mix	mix	VB
12327	835	2	one	one	CD
12327	835	3	pint	pint	NN
12327	835	4	of	of	IN
12327	835	5	water	water	NN
12327	835	6	,	,	,
12327	835	7	six	six	CD
12327	835	8	ounces	ounce	NNS
12327	835	9	of	of	IN
12327	835	10	flour	flour	NN
12327	835	11	,	,	,
12327	835	12	three	three	CD
12327	835	13	of	of	IN
12327	835	14	shred	shre	VBN
12327	835	15	suet	suet	NN
12327	835	16	,	,	,
12327	835	17	and	and	CC
12327	835	18	two	two	CD
12327	835	19	or	or	CC
12327	835	20	three	three	CD
12327	835	21	beaten	beat	VBN
12327	835	22	eggs	egg	NNS
12327	835	23	;	;	,
12327	835	24	sweeten	sweeten	VB
12327	835	25	to	to	IN
12327	835	26	taste	taste	NN
12327	835	27	.	.	.
12327	836	1	Add	add	VB
12327	836	2	raisins	raisin	NNS
12327	836	3	or	or	CC
12327	836	4	currants	currant	NNS
12327	836	5	if	if	IN
12327	836	6	approved	approve	VBN
12327	836	7	,	,	,
12327	836	8	and	and	CC
12327	836	9	bake	bake	VB
12327	836	10	in	in	RP
12327	836	11	a	a	DT
12327	836	12	brick	brick	NN
12327	836	13	oven	oven	NN
12327	836	14	.	.	.
12327	837	1	*	*	NFP
12327	837	2	*	*	NFP
12327	837	3	*	*	NFP
12327	837	4	*	*	NFP
12327	837	5	*	*	NFP
12327	837	6	YORKSHIRE	yorkshire	NN
12327	837	7	PUDDING	pudding	NN
12327	837	8	.	.	.
12327	838	1	Mix	mix	VB
12327	838	2	into	into	IN
12327	838	3	a	a	DT
12327	838	4	smooth	smooth	JJ
12327	838	5	batter	batter	NN
12327	838	6	half	half	PDT
12327	838	7	a	a	DT
12327	838	8	pound	pound	NN
12327	838	9	of	of	IN
12327	838	10	flour	flour	NN
12327	838	11	,	,	,
12327	838	12	four	four	CD
12327	838	13	eggs	egg	NNS
12327	838	14	,	,	,
12327	838	15	if	if	IN
12327	838	16	intended	intend	VBN
12327	838	17	to	to	TO
12327	838	18	be	be	VB
12327	838	19	rich	rich	JJ
12327	838	20	,	,	,
12327	838	21	otherwise	otherwise	RB
12327	838	22	two	two	CD
12327	838	23	,	,	,
12327	838	24	a	a	DT
12327	838	25	pint	pint	NN
12327	838	26	of	of	IN
12327	838	27	milk	milk	NN
12327	838	28	,	,	,
12327	838	29	and	and	CC
12327	838	30	a	a	DT
12327	838	31	little	little	JJ
12327	838	32	salt	salt	NN
12327	838	33	,	,	,
12327	838	34	it	-PRON-	PRP
12327	838	35	should	should	MD
12327	838	36	be	be	VB
12327	838	37	about	about	IN
12327	838	38	an	an	DT
12327	838	39	inch	inch	NN
12327	838	40	thick	thick	JJ
12327	838	41	;	;	:
12327	838	42	it	-PRON-	PRP
12327	838	43	can	can	MD
12327	838	44	be	be	VB
12327	838	45	made	make	VBN
12327	838	46	with	with	IN
12327	838	47	or	or	CC
12327	838	48	without	without	IN
12327	838	49	milk	milk	NN
12327	838	50	by	by	IN
12327	838	51	using	use	VBG
12327	838	52	a	a	DT
12327	838	53	greater	great	JJR
12327	838	54	proportion	proportion	NN
12327	838	55	of	of	IN
12327	838	56	eggs	egg	NNS
12327	838	57	,	,	,
12327	838	58	but	but	CC
12327	838	59	it	-PRON-	PRP
12327	838	60	is	be	VBZ
12327	838	61	not	not	RB
12327	838	62	so	so	RB
12327	838	63	good	good	JJ
12327	838	64	.	.	.
12327	839	1	*	*	NFP
12327	839	2	*	*	NFP
12327	839	3	*	*	NFP
12327	839	4	*	*	NFP
12327	839	5	*	*	NFP
12327	839	6	GATEAU	GATEAU	NNS
12327	839	7	DE	DE	NNP
12327	839	8	TOURS	TOURS	NNP
12327	839	9	.	.	.
12327	840	1	Take	take	VB
12327	840	2	a	a	DT
12327	840	3	pound	pound	NN
12327	840	4	-	-	HYPH
12327	840	5	cake	cake	NN
12327	840	6	,	,	,
12327	840	7	cut	cut	VBD
12327	840	8	it	-PRON-	PRP
12327	840	9	in	in	IN
12327	840	10	slices	slice	NNS
12327	840	11	about	about	IN
12327	840	12	half	half	PDT
12327	840	13	an	an	DT
12327	840	14	inch	inch	NN
12327	840	15	in	in	IN
12327	840	16	thickness	thickness	NN
12327	840	17	,	,	,
12327	840	18	spread	spread	VB
12327	840	19	each	each	DT
12327	840	20	slice	slice	NN
12327	840	21	with	with	IN
12327	840	22	jam	jam	NN
12327	840	23	or	or	CC
12327	840	24	preserve	preserve	VB
12327	840	25	,	,	,
12327	840	26	then	then	RB
12327	840	27	replace	replace	VB
12327	840	28	them	-PRON-	PRP
12327	840	29	to	to	IN
12327	840	30	the	the	DT
12327	840	31	original	original	JJ
12327	840	32	form	form	NN
12327	840	33	;	;	:
12327	840	34	cover	cover	VB
12327	840	35	the	the	DT
12327	840	36	cake	cake	NN
12327	840	37	with	with	IN
12327	840	38	whites	white	NNS
12327	840	39	of	of	IN
12327	840	40	eggs	egg	NNS
12327	840	41	and	and	CC
12327	840	42	sugar	sugar	NN
12327	840	43	,	,	,
12327	840	44	whisked	whisk	VBN
12327	840	45	to	to	IN
12327	840	46	a	a	DT
12327	840	47	froth	froth	NN
12327	840	48	,	,	,
12327	840	49	and	and	CC
12327	840	50	set	set	VBD
12327	840	51	it	-PRON-	PRP
12327	840	52	in	in	IN
12327	840	53	a	a	DT
12327	840	54	cool	cool	JJ
12327	840	55	oven	oven	NN
12327	840	56	to	to	TO
12327	840	57	dry	dry	VB
12327	840	58	.	.	.
12327	841	1	*	*	NFP
12327	841	2	*	*	NFP
12327	841	3	*	*	NFP
12327	841	4	*	*	NFP
12327	841	5	*	*	NFP
12327	841	6	JAUMANGE	JAUMANGE	NNP
12327	841	7	.	.	.
12327	842	1	Simmer	Simmer	NNP
12327	842	2	half	half	PDT
12327	842	3	a	a	DT
12327	842	4	pound	pound	NN
12327	842	5	of	of	IN
12327	842	6	white	white	JJ
12327	842	7	sugar	sugar	NN
12327	842	8	in	in	IN
12327	842	9	three	three	CD
12327	842	10	-	-	HYPH
12327	842	11	quarters	quarter	NNS
12327	842	12	of	of	IN
12327	842	13	a	a	DT
12327	842	14	pint	pint	NN
12327	842	15	of	of	IN
12327	842	16	water	water	NN
12327	842	17	,	,	,
12327	842	18	with	with	IN
12327	842	19	the	the	DT
12327	842	20	thinly	thinly	RB
12327	842	21	cut	cut	VBN
12327	842	22	peel	peel	NN
12327	842	23	of	of	IN
12327	842	24	two	two	CD
12327	842	25	lemons	lemon	NNS
12327	842	26	;	;	:
12327	842	27	when	when	WRB
12327	842	28	the	the	DT
12327	842	29	sugar	sugar	NN
12327	842	30	is	be	VBZ
12327	842	31	melted	melt	VBN
12327	842	32	,	,	,
12327	842	33	add	add	VB
12327	842	34	an	an	DT
12327	842	35	ounce	ounce	NN
12327	842	36	of	of	IN
12327	842	37	dissolved	dissolve	VBN
12327	842	38	isinglass	isinglass	NN
12327	842	39	,	,	,
12327	842	40	and	and	CC
12327	842	41	the	the	DT
12327	842	42	juice	juice	NN
12327	842	43	of	of	IN
12327	842	44	three	three	CD
12327	842	45	lemons	lemon	NNS
12327	842	46	,	,	,
12327	842	47	a	a	DT
12327	842	48	glass	glass	NN
12327	842	49	of	of	IN
12327	842	50	brandy	brandy	NN
12327	842	51	and	and	CC
12327	842	52	three	three	CD
12327	842	53	of	of	IN
12327	842	54	sherry	sherry	NNP
12327	842	55	,	,	,
12327	842	56	beat	beat	VBD
12327	842	57	up	up	RP
12327	842	58	with	with	IN
12327	842	59	this	this	DT
12327	842	60	the	the	DT
12327	842	61	yolks	yolk	NNS
12327	842	62	of	of	IN
12327	842	63	five	five	CD
12327	842	64	or	or	CC
12327	842	65	six	six	CD
12327	842	66	eggs	egg	NNS
12327	842	67	.	.	.
12327	843	1	Place	place	VB
12327	843	2	the	the	DT
12327	843	3	basin	basin	NN
12327	843	4	in	in	IN
12327	843	5	which	which	WDT
12327	843	6	it	-PRON-	PRP
12327	843	7	is	be	VBZ
12327	843	8	mixed	mix	VBN
12327	843	9	into	into	IN
12327	843	10	a	a	DT
12327	843	11	pan	pan	NN
12327	843	12	of	of	IN
12327	843	13	boiling	boil	VBG
12327	843	14	water	water	NN
12327	843	15	to	to	TO
12327	843	16	thicken	thicken	VB
12327	843	17	it	-PRON-	PRP
12327	843	18	,	,	,
12327	843	19	then	then	RB
12327	843	20	pour	pour	VB
12327	843	21	it	-PRON-	PRP
12327	843	22	into	into	IN
12327	843	23	a	a	DT
12327	843	24	mould	mould	NN
12327	843	25	and	and	CC
12327	843	26	set	set	VBD
12327	843	27	it	-PRON-	PRP
12327	843	28	to	to	TO
12327	843	29	cool	cool	VB
12327	843	30	;	;	:
12327	843	31	if	if	IN
12327	843	32	it	-PRON-	PRP
12327	843	33	does	do	VBZ
12327	843	34	not	not	RB
12327	843	35	thicken	thicken	VB
12327	843	36	by	by	IN
12327	843	37	being	be	VBG
12327	843	38	put	put	VBN
12327	843	39	in	in	IN
12327	843	40	a	a	DT
12327	843	41	pan	pan	NN
12327	843	42	of	of	IN
12327	843	43	boiling	boiling	NN
12327	843	44	water	water	NN
12327	843	45	,	,	,
12327	843	46	set	set	VBD
12327	843	47	the	the	DT
12327	843	48	pan	pan	NN
12327	843	49	on	on	IN
12327	843	50	the	the	DT
12327	843	51	fire	fire	NN
12327	843	52	and	and	CC
12327	843	53	stir	stir	VB
12327	843	54	it	-PRON-	PRP
12327	843	55	for	for	IN
12327	843	56	a	a	DT
12327	843	57	few	few	JJ
12327	843	58	minutes	minute	NNS
12327	843	59	.	.	.
12327	844	1	*	*	NFP
12327	844	2	*	*	NFP
12327	844	3	*	*	NFP
12327	844	4	*	*	NFP
12327	844	5	*	*	NFP
12327	844	6	GATEAU	GATEAU	NNP
12327	844	7	DE	DE	NNP
12327	844	8	POMME	POMME	NNP
12327	844	9	.	.	.
12327	845	1	Take	take	VB
12327	845	2	ten	ten	CD
12327	845	3	or	or	CC
12327	845	4	twelve	twelve	CD
12327	845	5	fine	fine	JJ
12327	845	6	baking	baking	NN
12327	845	7	apples	apple	NNS
12327	845	8	,	,	,
12327	845	9	peel	peel	VB
12327	845	10	and	and	CC
12327	845	11	take	take	VB
12327	845	12	out	out	RP
12327	845	13	the	the	DT
12327	845	14	cores	core	NNS
12327	845	15	,	,	,
12327	845	16	and	and	CC
12327	845	17	let	let	VB
12327	845	18	them	-PRON-	PRP
12327	845	19	simmer	simmer	VB
12327	845	20	in	in	IN
12327	845	21	milk	milk	NN
12327	845	22	and	and	CC
12327	845	23	water	water	NN
12327	845	24	;	;	:
12327	845	25	when	when	WRB
12327	845	26	soft	soft	JJ
12327	845	27	drain	drain	VBP
12327	845	28	them	-PRON-	PRP
12327	845	29	,	,	,
12327	845	30	and	and	CC
12327	845	31	beat	beat	VBD
12327	845	32	them	-PRON-	PRP
12327	845	33	up	up	RP
12327	845	34	with	with	IN
12327	845	35	a	a	DT
12327	845	36	wooden	wooden	JJ
12327	845	37	fork	fork	NN
12327	845	38	,	,	,
12327	845	39	with	with	IN
12327	845	40	half	half	PDT
12327	845	41	an	an	DT
12327	845	42	ounce	ounce	NN
12327	845	43	of	of	IN
12327	845	44	dissolved	dissolve	VBN
12327	845	45	isinglass	isinglass	NN
12327	845	46	,	,	,
12327	845	47	white	white	NNP
12327	845	48	sifted	sift	VBN
12327	845	49	sugar	sugar	NN
12327	845	50	,	,	,
12327	845	51	sufficient	sufficient	JJ
12327	845	52	to	to	TO
12327	845	53	sweeten	sweeten	VB
12327	845	54	,	,	,
12327	845	55	and	and	CC
12327	845	56	grated	grate	VBD
12327	845	57	lemon	lemon	NN
12327	845	58	peel	peel	NN
12327	845	59	.	.	.
12327	846	1	Put	put	VB
12327	846	2	the	the	DT
12327	846	3	mixture	mixture	NN
12327	846	4	,	,	,
12327	846	5	when	when	WRB
12327	846	6	perfectly	perfectly	RB
12327	846	7	smooth	smooth	JJ
12327	846	8	,	,	,
12327	846	9	into	into	IN
12327	846	10	a	a	DT
12327	846	11	mould	mould	NN
12327	846	12	,	,	,
12327	846	13	set	set	VBD
12327	846	14	it	-PRON-	PRP
12327	846	15	in	in	IN
12327	846	16	ice	ice	NN
12327	846	17	or	or	CC
12327	846	18	a	a	DT
12327	846	19	very	very	RB
12327	846	20	cool	cool	JJ
12327	846	21	place	place	NN
12327	846	22	,	,	,
12327	846	23	when	when	WRB
12327	846	24	it	-PRON-	PRP
12327	846	25	is	be	VBZ
12327	846	26	turned	turn	VBN
12327	846	27	out	out	RP
12327	846	28	it	-PRON-	PRP
12327	846	29	should	should	MD
12327	846	30	be	be	VB
12327	846	31	covered	cover	VBN
12327	846	32	with	with	IN
12327	846	33	a	a	DT
12327	846	34	fine	fine	JJ
12327	846	35	custard	custard	NN
12327	846	36	.	.	.
12327	847	1	*	*	NFP
12327	847	2	*	*	NFP
12327	847	3	*	*	NFP
12327	847	4	*	*	NFP
12327	847	5	*	*	NFP
12327	847	6	APPLE	APPLE	NNP
12327	847	7	CHARLOTTE	CHARLOTTE	NNP
12327	847	8	.	.	.
12327	848	1	Prepare	prepare	VB
12327	848	2	the	the	DT
12327	848	3	apples	apple	NNS
12327	848	4	as	as	IN
12327	848	5	in	in	IN
12327	848	6	the	the	DT
12327	848	7	last	last	JJ
12327	848	8	receipt	receipt	NN
12327	848	9	;	;	:
12327	848	10	but	but	CC
12327	848	11	instead	instead	RB
12327	848	12	of	of	IN
12327	848	13	using	use	VBG
12327	848	14	a	a	DT
12327	848	15	jelly	jelly	JJ
12327	848	16	mould	mould	NN
12327	848	17	,	,	,
12327	848	18	put	put	VB
12327	848	19	the	the	DT
12327	848	20	apples	apple	NNS
12327	848	21	into	into	IN
12327	848	22	an	an	DT
12327	848	23	oval	oval	JJ
12327	848	24	cake	cake	NN
12327	848	25	tin	tin	NN
12327	848	26	about	about	IN
12327	848	27	the	the	DT
12327	848	28	size	size	NN
12327	848	29	of	of	IN
12327	848	30	a	a	DT
12327	848	31	small	small	JJ
12327	848	32	side	side	NN
12327	848	33	dish	dish	NN
12327	848	34	,	,	,
12327	848	35	four	four	CD
12327	848	36	or	or	CC
12327	848	37	five	five	CD
12327	848	38	inches	inch	NNS
12327	848	39	high	high	JJ
12327	848	40	;	;	:
12327	848	41	when	when	WRB
12327	848	42	cold	cold	JJ
12327	848	43	,	,	,
12327	848	44	turn	turn	VB
12327	848	45	it	-PRON-	PRP
12327	848	46	out	out	RP
12327	848	47	and	and	CC
12327	848	48	cover	cover	VB
12327	848	49	the	the	DT
12327	848	50	apple	apple	NN
12327	848	51	-	-	HYPH
12327	848	52	shape	shape	NN
12327	848	53	with	with	IN
12327	848	54	savoy	savoy	NN
12327	848	55	cakes	cake	NNS
12327	848	56	placed	place	VBN
12327	848	57	closely	closely	RB
12327	848	58	together	together	RB
12327	848	59	perpendicularly	perpendicularly	RB
12327	848	60	;	;	:
12327	848	61	all	all	DT
12327	848	62	round	round	VBP
12327	848	63	the	the	DT
12327	848	64	top	top	NN
12327	848	65	of	of	IN
12327	848	66	the	the	DT
12327	848	67	charlotte	charlotte	NN
12327	848	68	should	should	MD
12327	848	69	be	be	VB
12327	848	70	covered	cover	VBN
12327	848	71	with	with	IN
12327	848	72	whites	white	NNS
12327	848	73	of	of	IN
12327	848	74	eggs	egg	NNS
12327	848	75	and	and	CC
12327	848	76	sugar	sugar	NN
12327	848	77	,	,	,
12327	848	78	beaten	beat	VBN
12327	848	79	to	to	IN
12327	848	80	a	a	DT
12327	848	81	stiff	stiff	JJ
12327	848	82	froth	froth	NN
12327	848	83	,	,	,
12327	848	84	and	and	CC
12327	848	85	placed	place	VBN
12327	848	86	in	in	IN
12327	848	87	small	small	JJ
12327	848	88	balls	ball	NNS
12327	848	89	;	;	:
12327	848	90	a	a	DT
12327	848	91	salamander	salamander	JJ
12327	848	92	should	should	MD
12327	848	93	be	be	VB
12327	848	94	used	use	VBN
12327	848	95	to	to	TO
12327	848	96	crisp	crisp	VB
12327	848	97	them	-PRON-	PRP
12327	848	98	and	and	CC
12327	848	99	to	to	TO
12327	848	100	give	give	VB
12327	848	101	a	a	DT
12327	848	102	slight	slight	JJ
12327	848	103	peach	peach	NN
12327	848	104	-	-	HYPH
12327	848	105	like	like	JJ
12327	848	106	colour	colour	NN
12327	848	107	;	;	:
12327	848	108	a	a	DT
12327	848	109	tasteful	tasteful	JJ
12327	848	110	cook	cook	NN
12327	848	111	will	will	MD
12327	848	112	,	,	,
12327	848	113	after	after	IN
12327	848	114	crisping	crisp	VBG
12327	848	115	the	the	DT
12327	848	116	first	first	JJ
12327	848	117	layer	layer	NN
12327	848	118	of	of	IN
12327	848	119	these	these	DT
12327	848	120	balls	ball	NNS
12327	848	121	,	,	,
12327	848	122	add	add	VB
12327	848	123	others	other	NNS
12327	848	124	over	over	IN
12327	848	125	them	-PRON-	PRP
12327	848	126	to	to	TO
12327	848	127	form	form	VB
12327	848	128	a	a	DT
12327	848	129	sort	sort	NN
12327	848	130	of	of	IN
12327	848	131	cone	cone	NN
12327	848	132	high	high	RB
12327	848	133	in	in	IN
12327	848	134	the	the	DT
12327	848	135	centre	centre	NN
12327	848	136	,	,	,
12327	848	137	that	that	WDT
12327	848	138	will	will	MD
12327	848	139	have	have	VB
12327	848	140	a	a	DT
12327	848	141	pretty	pretty	JJ
12327	848	142	effect	effect	NN
12327	848	143	if	if	IN
12327	848	144	well	well	RB
12327	848	145	done	do	VBN
12327	848	146	.	.	.
12327	849	1	This	this	DT
12327	849	2	is	be	VBZ
12327	849	3	an	an	DT
12327	849	4	easy	easy	JJ
12327	849	5	and	and	CC
12327	849	6	elegant	elegant	JJ
12327	849	7	_	_	NNP
12327	849	8	entremêt	entremêt	NNP
12327	849	9	_	_	NNP
12327	849	10	,	,	,
12327	849	11	and	and	CC
12327	849	12	by	by	IN
12327	849	13	no	no	DT
12327	849	14	means	means	NN
12327	849	15	an	an	DT
12327	849	16	expensive	expensive	JJ
12327	849	17	one	one	NN
12327	849	18	.	.	.
12327	850	1	*	*	NFP
12327	850	2	*	*	NFP
12327	850	3	*	*	NFP
12327	850	4	*	*	NFP
12327	850	5	*	*	NFP
12327	850	6	A	a	DT
12327	850	7	SOUFLE	soufle	NN
12327	850	8	.	.	.
12327	851	1	Take	take	VB
12327	851	2	half	half	PDT
12327	851	3	a	a	DT
12327	851	4	pint	pint	NN
12327	851	5	of	of	IN
12327	851	6	cream	cream	NN
12327	851	7	and	and	CC
12327	851	8	the	the	DT
12327	851	9	same	same	JJ
12327	851	10	quantity	quantity	NN
12327	851	11	of	of	IN
12327	851	12	new	new	JJ
12327	851	13	milk	milk	NN
12327	851	14	,	,	,
12327	851	15	and	and	CC
12327	851	16	warm	warm	VB
12327	851	17	them	-PRON-	PRP
12327	851	18	together	together	RB
12327	851	19	in	in	IN
12327	851	20	a	a	DT
12327	851	21	clean	clean	JJ
12327	851	22	saucepan	saucepan	NN
12327	851	23	,	,	,
12327	851	24	meanwhile	meanwhile	RB
12327	851	25	make	make	VB
12327	851	26	a	a	DT
12327	851	27	smooth	smooth	JJ
12327	851	28	batter	batter	NN
12327	851	29	with	with	IN
12327	851	30	four	four	CD
12327	851	31	ounces	ounce	NNS
12327	851	32	of	of	IN
12327	851	33	rice	rice	NN
12327	851	34	-	-	HYPH
12327	851	35	flour	flour	NN
12327	851	36	or	or	CC
12327	851	37	potatoe	potatoe	NN
12327	851	38	-	-	HYPH
12327	851	39	flour	flour	NN
12327	851	40	,	,	,
12327	851	41	and	and	CC
12327	851	42	stir	stir	VB
12327	851	43	into	into	IN
12327	851	44	the	the	DT
12327	851	45	milk	milk	NN
12327	851	46	,	,	,
12327	851	47	let	let	VB
12327	851	48	it	-PRON-	PRP
12327	851	49	simmer	simmer	VB
12327	851	50	,	,	,
12327	851	51	stirring	stir	VBG
12327	851	52	all	all	PDT
12327	851	53	the	the	DT
12327	851	54	time	time	NN
12327	851	55	till	till	IN
12327	851	56	it	-PRON-	PRP
12327	851	57	thickens	thicken	VBZ
12327	851	58	;	;	:
12327	851	59	then	then	RB
12327	851	60	add	add	VB
12327	851	61	two	two	CD
12327	851	62	to	to	TO
12327	851	63	three	three	CD
12327	851	64	ounces	ounce	NNS
12327	851	65	of	of	IN
12327	851	66	fresh	fresh	JJ
12327	851	67	butter	butter	NN
12327	851	68	,	,	,
12327	851	69	and	and	CC
12327	851	70	white	white	JJ
12327	851	71	sifted	sifted	JJ
12327	851	72	sugar	sugar	NN
12327	851	73	enough	enough	RB
12327	851	74	to	to	TO
12327	851	75	sweeten	sweeten	VB
12327	851	76	,	,	,
12327	851	77	and	and	CC
12327	851	78	a	a	DT
12327	851	79	little	little	JJ
12327	851	80	grated	grated	JJ
12327	851	81	lemon	lemon	NN
12327	851	82	peel	peel	NN
12327	851	83	;	;	:
12327	851	84	then	then	RB
12327	851	85	take	take	VB
12327	851	86	it	-PRON-	PRP
12327	851	87	off	off	IN
12327	851	88	the	the	DT
12327	851	89	fire	fire	NN
12327	851	90	and	and	CC
12327	851	91	stir	stir	VB
12327	851	92	quickly	quickly	RB
12327	851	93	to	to	IN
12327	851	94	it	-PRON-	PRP
12327	851	95	the	the	DT
12327	851	96	well	well	RB
12327	851	97	-	-	HYPH
12327	851	98	beaten	beat	VBN
12327	851	99	yolks	yolk	NNS
12327	851	100	of	of	IN
12327	851	101	six	six	CD
12327	851	102	to	to	TO
12327	851	103	eight	eight	CD
12327	851	104	eggs	egg	NNS
12327	851	105	,	,	,
12327	851	106	butter	butter	VB
12327	851	107	the	the	DT
12327	851	108	pan	pan	NN
12327	851	109	and	and	CC
12327	851	110	pour	pour	VB
12327	851	111	the	the	DT
12327	851	112	mixture	mixture	NN
12327	851	113	into	into	IN
12327	851	114	it	-PRON-	PRP
12327	851	115	,	,	,
12327	851	116	when	when	WRB
12327	851	117	on	on	IN
12327	851	118	the	the	DT
12327	851	119	point	point	NN
12327	851	120	of	of	IN
12327	851	121	being	be	VBG
12327	851	122	placed	place	VBN
12327	851	123	into	into	IN
12327	851	124	the	the	DT
12327	851	125	oven	oven	NN
12327	851	126	,	,	,
12327	851	127	add	add	VB
12327	851	128	the	the	DT
12327	851	129	whites	white	NNS
12327	851	130	of	of	IN
12327	851	131	the	the	DT
12327	851	132	eggs	egg	NNS
12327	851	133	thoroughly	thoroughly	RB
12327	851	134	whisked	whisk	VBN
12327	851	135	;	;	:
12327	851	136	the	the	DT
12327	851	137	pan	pan	NN
12327	851	138	must	must	MD
12327	851	139	be	be	VB
12327	851	140	only	only	RB
12327	851	141	half	half	RB
12327	851	142	filled	fill	VBN
12327	851	143	,	,	,
12327	851	144	as	as	IN
12327	851	145	it	-PRON-	PRP
12327	851	146	will	will	MD
12327	851	147	rise	rise	VB
12327	851	148	very	very	RB
12327	851	149	high	high	RB
12327	851	150	;	;	:
12327	851	151	it	-PRON-	PRP
12327	851	152	must	must	MD
12327	851	153	be	be	VB
12327	851	154	served	serve	VBN
12327	851	155	immediately	immediately	RB
12327	851	156	it	-PRON-	PRP
12327	851	157	is	be	VBZ
12327	851	158	taken	take	VBN
12327	851	159	from	from	IN
12327	851	160	the	the	DT
12327	851	161	oven	oven	NN
12327	851	162	,	,	,
12327	851	163	even	even	RB
12327	851	164	in	in	IN
12327	851	165	passing	pass	VBG
12327	851	166	to	to	IN
12327	851	167	the	the	DT
12327	851	168	dinner	dinner	NN
12327	851	169	table	table	NN
12327	851	170	a	a	DT
12327	851	171	salamander	salamander	NN
12327	851	172	should	should	MD
12327	851	173	be	be	VB
12327	851	174	held	hold	VBN
12327	851	175	over	over	IN
12327	851	176	it	-PRON-	PRP
12327	851	177	,	,	,
12327	851	178	to	to	TO
12327	851	179	prevent	prevent	VB
12327	851	180	its	-PRON-	PRP$
12327	851	181	falling	fall	VBG
12327	851	182	and	and	CC
12327	851	183	becoming	become	VBG
12327	851	184	heavy	heavy	JJ
12327	851	185	and	and	CC
12327	851	186	unsightly	unsightly	RB
12327	851	187	.	.	.
12327	852	1	The	the	DT
12327	852	2	French	french	JJ
12327	852	3	flavour	flavour	VBP
12327	852	4	a	a	DT
12327	852	5	souflé	souflé	NN
12327	852	6	with	with	IN
12327	852	7	orange	orange	NNP
12327	852	8	flour	flour	NN
12327	852	9	-	-	HYPH
12327	852	10	water	water	NN
12327	852	11	or	or	CC
12327	852	12	vanilla	vanilla	NN
12327	852	13	,	,	,
12327	852	14	and	and	CC
12327	852	15	the	the	DT
12327	852	16	rind	rind	NN
12327	852	17	of	of	IN
12327	852	18	a	a	DT
12327	852	19	Seville	Seville	NNP
12327	852	20	orange	orange	NN
12327	852	21	is	be	VBZ
12327	852	22	sometimes	sometimes	RB
12327	852	23	substituted	substitute	VBN
12327	852	24	for	for	IN
12327	852	25	the	the	DT
12327	852	26	rind	rind	NN
12327	852	27	of	of	IN
12327	852	28	a	a	DT
12327	852	29	lemon	lemon	NN
12327	852	30	;	;	:
12327	852	31	there	there	EX
12327	852	32	are	be	VBP
12327	852	33	dishes	dish	NNS
12327	852	34	made	make	VBN
12327	852	35	expressly	expressly	RB
12327	852	36	for	for	IN
12327	852	37	souflés	souflés	NN
12327	852	38	.	.	.
12327	853	1	*	*	NFP
12327	853	2	*	*	NFP
12327	853	3	*	*	NFP
12327	853	4	*	*	NFP
12327	853	5	*	*	NFP
12327	853	6	A	a	DT
12327	853	7	PLAIN	plain	NN
12327	853	8	SOUFLE	soufle	NN
12327	853	9	.	.	.
12327	854	1	Mix	mix	VB
12327	854	2	well	well	RB
12327	854	3	together	together	RB
12327	854	4	six	six	CD
12327	854	5	ounces	ounce	NNS
12327	854	6	of	of	IN
12327	854	7	rice	rice	NN
12327	854	8	-	-	HYPH
12327	854	9	flour	flour	NN
12327	854	10	,	,	,
12327	854	11	arrowroot	arrowroot	NN
12327	854	12	,	,	,
12327	854	13	or	or	CC
12327	854	14	_	_	NNP
12327	854	15	tous	tous	JJ
12327	854	16	les	les	NNP
12327	854	17	mois	mois	NNP
12327	854	18	_	_	NNP
12327	854	19	,	,	,
12327	854	20	with	with	IN
12327	854	21	half	half	PDT
12327	854	22	a	a	DT
12327	854	23	pint	pint	NN
12327	854	24	of	of	IN
12327	854	25	milk	milk	NN
12327	854	26	flavoured	flavour	VBN
12327	854	27	with	with	IN
12327	854	28	essence	essence	NN
12327	854	29	of	of	IN
12327	854	30	almond	almond	NN
12327	854	31	and	and	CC
12327	854	32	lemon	lemon	NN
12327	854	33	peel	peel	NN
12327	854	34	,	,	,
12327	854	35	or	or	CC
12327	854	36	orange	orange	JJ
12327	854	37	-	-	HYPH
12327	854	38	flour	flour	NN
12327	854	39	water	water	NN
12327	854	40	,	,	,
12327	854	41	let	let	VB
12327	854	42	it	-PRON-	PRP
12327	854	43	thicken	thicken	VB
12327	854	44	over	over	RP
12327	854	45	the	the	DT
12327	854	46	fire	fire	NN
12327	854	47	,	,	,
12327	854	48	stirring	stir	VBG
12327	854	49	to	to	TO
12327	854	50	keep	keep	VB
12327	854	51	it	-PRON-	PRP
12327	854	52	smooth	smooth	JJ
12327	854	53	,	,	,
12327	854	54	sweeten	sweeten	VBN
12327	854	55	with	with	IN
12327	854	56	white	white	JJ
12327	854	57	sugar	sugar	NN
12327	854	58	,	,	,
12327	854	59	add	add	VB
12327	854	60	the	the	DT
12327	854	61	beaten	beat	VBN
12327	854	62	yolks	yolk	NNS
12327	854	63	of	of	IN
12327	854	64	five	five	CD
12327	854	65	eggs	egg	NNS
12327	854	66	,	,	,
12327	854	67	proceed	proceed	VB
12327	854	68	as	as	IN
12327	854	69	in	in	IN
12327	854	70	the	the	DT
12327	854	71	last	last	JJ
12327	854	72	receipt	receipt	NN
12327	854	73	,	,	,
12327	854	74	adding	add	VBG
12327	854	75	the	the	DT
12327	854	76	whisked	whisked	JJ
12327	854	77	whites	white	NNS
12327	854	78	at	at	IN
12327	854	79	the	the	DT
12327	854	80	moment	moment	NN
12327	854	81	of	of	IN
12327	854	82	placing	place	VBG
12327	854	83	the	the	DT
12327	854	84	souflé	souflé	NN
12327	854	85	into	into	IN
12327	854	86	the	the	DT
12327	854	87	oven	oven	NN
12327	854	88	;	;	:
12327	854	89	if	if	IN
12327	854	90	there	there	EX
12327	854	91	happen	happen	VB
12327	854	92	to	to	TO
12327	854	93	be	be	VB
12327	854	94	no	no	DT
12327	854	95	souflé	souflé	NNP
12327	854	96	dish	dish	NN
12327	854	97	,	,	,
12327	854	98	a	a	DT
12327	854	99	cake	cake	NN
12327	854	100	-	-	HYPH
12327	854	101	tin	tin	NN
12327	854	102	may	may	MD
12327	854	103	make	make	VB
12327	854	104	a	a	DT
12327	854	105	tolerable	tolerable	JJ
12327	854	106	substitute	substitute	NN
12327	854	107	,	,	,
12327	854	108	a	a	DT
12327	854	109	paper	paper	NN
12327	854	110	fringed	fringe	VBN
12327	854	111	should	should	MD
12327	854	112	then	then	RB
12327	854	113	line	line	VB
12327	854	114	the	the	DT
12327	854	115	tin	tin	NN
12327	854	116	and	and	CC
12327	854	117	a	a	DT
12327	854	118	napkin	napkin	NN
12327	854	119	should	should	MD
12327	854	120	be	be	VB
12327	854	121	twisted	twist	VBN
12327	854	122	round	round	IN
12327	854	123	it	-PRON-	PRP
12327	854	124	when	when	WRB
12327	854	125	brought	bring	VBN
12327	854	126	to	to	IN
12327	854	127	table	table	NN
12327	854	128	.	.	.
12327	855	1	*	*	NFP
12327	855	2	*	*	NFP
12327	855	3	*	*	NFP
12327	855	4	*	*	NFP
12327	855	5	*	*	NFP
12327	855	6	A	a	DT
12327	855	7	SWEET	SWEET	NNP
12327	855	8	OMELET	omelet	RB
12327	855	9	.	.	.
12327	856	1	Beat	beat	VB
12327	856	2	up	up	RP
12327	856	3	three	three	CD
12327	856	4	or	or	CC
12327	856	5	four	four	CD
12327	856	6	eggs	egg	NNS
12327	856	7	,	,	,
12327	856	8	pour	pour	VB
12327	856	9	them	-PRON-	PRP
12327	856	10	into	into	IN
12327	856	11	an	an	DT
12327	856	12	omelet	omelet	NN
12327	856	13	pan	pan	NN
12327	856	14	,	,	,
12327	856	15	and	and	CC
12327	856	16	sprinkle	sprinkle	VB
12327	856	17	a	a	DT
12327	856	18	little	little	JJ
12327	856	19	white	white	JJ
12327	856	20	sugar	sugar	NN
12327	856	21	over	over	IN
12327	856	22	them	-PRON-	PRP
12327	856	23	while	while	IN
12327	856	24	frying	fry	VBG
12327	856	25	,	,	,
12327	856	26	hold	hold	VB
12327	856	27	a	a	DT
12327	856	28	salamander	salamander	JJ
12327	856	29	or	or	CC
12327	856	30	hot	hot	JJ
12327	856	31	shovel	shovel	NN
12327	856	32	over	over	IN
12327	856	33	the	the	DT
12327	856	34	uppermost	uppermost	JJ
12327	856	35	side	side	NN
12327	856	36	of	of	IN
12327	856	37	the	the	DT
12327	856	38	omelet	omelet	NN
12327	856	39	,	,	,
12327	856	40	as	as	IN
12327	856	41	it	-PRON-	PRP
12327	856	42	must	must	MD
12327	856	43	only	only	RB
12327	856	44	be	be	VB
12327	856	45	fried	fry	VBN
12327	856	46	on	on	IN
12327	856	47	one	one	CD
12327	856	48	side	side	NN
12327	856	49	.	.	.
12327	857	1	As	as	RB
12327	857	2	soon	soon	RB
12327	857	3	as	as	IN
12327	857	4	it	-PRON-	PRP
12327	857	5	is	be	VBZ
12327	857	6	set	set	VBN
12327	857	7	,	,	,
12327	857	8	slide	slide	VB
12327	857	9	it	-PRON-	PRP
12327	857	10	on	on	RP
12327	857	11	to	to	IN
12327	857	12	a	a	DT
12327	857	13	hot	hot	JJ
12327	857	14	dish	dish	NN
12327	857	15	,	,	,
12327	857	16	double	double	VB
12327	857	17	it	-PRON-	PRP
12327	857	18	,	,	,
12327	857	19	and	and	CC
12327	857	20	sprinkle	sprinkle	VB
12327	857	21	sugar	sugar	NN
12327	857	22	over	over	IN
12327	857	23	it	-PRON-	PRP
12327	857	24	and	and	CC
12327	857	25	serve	serve	VB
12327	857	26	quickly	quickly	RB
12327	857	27	.	.	.
12327	858	1	*	*	NFP
12327	858	2	*	*	NFP
12327	858	3	*	*	NFP
12327	858	4	*	*	NFP
12327	858	5	*	*	NFP
12327	858	6	OMLETTE	omlette	NN
12327	858	7	SOUFLEE	SOUFLEE	NNP
12327	858	8	.	.	.
12327	859	1	Fry	fry	VB
12327	859	2	the	the	DT
12327	859	3	eggs	egg	NNS
12327	859	4	as	as	IN
12327	859	5	directed	direct	VBN
12327	859	6	for	for	IN
12327	859	7	sweet	sweet	JJ
12327	859	8	omelet	omelet	NN
12327	859	9	,	,	,
12327	859	10	using	use	VBG
12327	859	11	about	about	RB
12327	859	12	five	five	CD
12327	859	13	yolks	yolk	NNS
12327	859	14	and	and	CC
12327	859	15	two	two	CD
12327	859	16	whites	white	NNS
12327	859	17	,	,	,
12327	859	18	all	all	DT
12327	859	19	of	of	IN
12327	859	20	which	which	WDT
12327	859	21	require	require	VBP
12327	859	22	being	be	VBG
12327	859	23	finely	finely	RB
12327	859	24	beaten	beat	VBN
12327	859	25	and	and	CC
12327	859	26	strained	strain	VBN
12327	859	27	.	.	.
12327	860	1	Soften	soften	VB
12327	860	2	a	a	DT
12327	860	3	little	little	JJ
12327	860	4	preserve	preserve	NN
12327	860	5	by	by	IN
12327	860	6	holding	hold	VBG
12327	860	7	it	-PRON-	PRP
12327	860	8	over	over	IN
12327	860	9	the	the	DT
12327	860	10	fire	fire	NN
12327	860	11	,	,	,
12327	860	12	or	or	CC
12327	860	13	mixing	mix	VBG
12327	860	14	a	a	DT
12327	860	15	little	little	JJ
12327	860	16	warm	warm	JJ
12327	860	17	water	water	NN
12327	860	18	with	with	IN
12327	860	19	it	-PRON-	PRP
12327	860	20	,	,	,
12327	860	21	spread	spread	VB
12327	860	22	it	-PRON-	PRP
12327	860	23	slightly	slightly	RB
12327	860	24	over	over	IN
12327	860	25	the	the	DT
12327	860	26	omelette	omelette	NN
12327	860	27	,	,	,
12327	860	28	have	have	VBP
12327	860	29	the	the	DT
12327	860	30	remainder	remainder	NN
12327	860	31	of	of	IN
12327	860	32	the	the	DT
12327	860	33	whites	white	NNS
12327	860	34	whisked	whisk	VBN
12327	860	35	to	to	IN
12327	860	36	a	a	DT
12327	860	37	froth	froth	NN
12327	860	38	with	with	IN
12327	860	39	white	white	JJ
12327	860	40	sugar	sugar	NN
12327	860	41	,	,	,
12327	860	42	and	and	CC
12327	860	43	lay	lie	VBD
12327	860	44	it	-PRON-	PRP
12327	860	45	on	on	IN
12327	860	46	the	the	DT
12327	860	47	preserve	preserve	NN
12327	860	48	;	;	:
12327	860	49	slide	slide	VB
12327	860	50	the	the	DT
12327	860	51	omelette	omelette	NN
12327	860	52	on	on	RP
12327	860	53	to	to	IN
12327	860	54	a	a	DT
12327	860	55	hot	hot	JJ
12327	860	56	dish	dish	NN
12327	860	57	,	,	,
12327	860	58	double	double	VB
12327	860	59	it	-PRON-	PRP
12327	860	60	,	,	,
12327	860	61	and	and	CC
12327	860	62	serve	serve	VBP
12327	860	63	directly	directly	RB
12327	860	64	.	.	.
12327	861	1	*	*	NFP
12327	861	2	*	*	NFP
12327	861	3	*	*	NFP
12327	861	4	*	*	NFP
12327	861	5	*	*	NFP
12327	861	6	FANCY	fancy	IN
12327	861	7	CREAMS	CREAMS	NNP
12327	861	8	.	.	.
12327	862	1	Put	put	VB
12327	862	2	into	into	IN
12327	862	3	a	a	DT
12327	862	4	basin	basin	NN
12327	862	5	a	a	DT
12327	862	6	pint	pint	NN
12327	862	7	of	of	IN
12327	862	8	cream	cream	NN
12327	862	9	,	,	,
12327	862	10	to	to	TO
12327	862	11	which	which	WDT
12327	862	12	add	add	VB
12327	862	13	four	four	CD
12327	862	14	ounces	ounce	NNS
12327	862	15	of	of	IN
12327	862	16	powdered	powdered	JJ
12327	862	17	white	white	JJ
12327	862	18	sugar	sugar	NN
12327	862	19	,	,	,
12327	862	20	and	and	CC
12327	862	21	the	the	DT
12327	862	22	rind	rind	NN
12327	862	23	of	of	IN
12327	862	24	a	a	DT
12327	862	25	lemon	lemon	NN
12327	862	26	rubbed	rub	VBN
12327	862	27	on	on	IN
12327	862	28	a	a	DT
12327	862	29	lump	lump	NN
12327	862	30	of	of	IN
12327	862	31	sugar	sugar	NN
12327	862	32	,	,	,
12327	862	33	and	and	CC
12327	862	34	a	a	DT
12327	862	35	glass	glass	NN
12327	862	36	of	of	IN
12327	862	37	sherry	sherry	NN
12327	862	38	wine	wine	NN
12327	862	39	;	;	,
12327	862	40	whisk	whisk	VB
12327	862	41	them	-PRON-	PRP
12327	862	42	well	well	RB
12327	862	43	and	and	CC
12327	862	44	mix	mix	VB
12327	862	45	with	with	IN
12327	862	46	it	-PRON-	PRP
12327	862	47	half	half	PDT
12327	862	48	an	an	DT
12327	862	49	ounce	ounce	NN
12327	862	50	of	of	IN
12327	862	51	dissolved	dissolve	VBN
12327	862	52	isinglass	isinglass	NN
12327	862	53	,	,	,
12327	862	54	beat	beat	VBD
12327	862	55	it	-PRON-	PRP
12327	862	56	all	all	DT
12327	862	57	thoroughly	thoroughly	RB
12327	862	58	together	together	RB
12327	862	59	,	,	,
12327	862	60	and	and	CC
12327	862	61	fill	fill	VB
12327	862	62	the	the	DT
12327	862	63	mould	mould	NN
12327	862	64	,	,	,
12327	862	65	which	which	WDT
12327	862	66	should	should	MD
12327	862	67	be	be	VB
12327	862	68	set	set	VBN
12327	862	69	in	in	IN
12327	862	70	ice	ice	NN
12327	862	71	till	till	IN
12327	862	72	wanted	want	VBD
12327	862	73	.	.	.
12327	863	1	A	a	DT
12327	863	2	table	table	NN
12327	863	3	spoonful	spoonful	JJ
12327	863	4	of	of	IN
12327	863	5	marasquino	marasquino	NN
12327	863	6	added	add	VBN
12327	863	7	to	to	IN
12327	863	8	the	the	DT
12327	863	9	above	above	JJ
12327	863	10	,	,	,
12327	863	11	will	will	MD
12327	863	12	make	make	VB
12327	863	13	_	_	NNP
12327	863	14	Italian	italian	JJ
12327	863	15	cream	cream	NN
12327	863	16	_	_	NNP
12327	863	17	.	.	.
12327	864	1	A	a	DT
12327	864	2	table	table	NN
12327	864	3	spoonful	spoonful	JJ
12327	864	4	of	of	IN
12327	864	5	fresh	fresh	JJ
12327	864	6	or	or	CC
12327	864	7	preserved	preserve	VBN
12327	864	8	pine	pine	NN
12327	864	9	-	-	HYPH
12327	864	10	apple	apple	NN
12327	864	11	will	will	MD
12327	864	12	make	make	VB
12327	864	13	_	_	NNP
12327	864	14	pine	pine	NN
12327	864	15	-	-	HYPH
12327	864	16	apple	apple	NN
12327	864	17	cream	cream	NN
12327	864	18	_	_	NNP
12327	864	19	;	;	:
12327	864	20	this	this	DT
12327	864	21	will	will	MD
12327	864	22	require	require	VB
12327	864	23	the	the	DT
12327	864	24	addition	addition	NN
12327	864	25	of	of	IN
12327	864	26	a	a	DT
12327	864	27	little	little	JJ
12327	864	28	lemon	lemon	NN
12327	864	29	syrup	syrup	NN
12327	864	30	.	.	.
12327	865	1	A	a	DT
12327	865	2	table	table	NN
12327	865	3	spoonful	spoonful	JJ
12327	865	4	of	of	IN
12327	865	5	ratafia	ratafia	NNP
12327	865	6	,	,	,
12327	865	7	will	will	MD
12327	865	8	make	make	VB
12327	865	9	it	-PRON-	PRP
12327	865	10	_	_	NNP
12327	865	11	ratifia	ratifia	NNP
12327	865	12	cream	cream	NN
12327	865	13	_	_	NNP
12327	865	14	.	.	.
12327	866	1	The	the	DT
12327	866	2	juice	juice	NN
12327	866	3	of	of	IN
12327	866	4	strawberries	strawberry	NNS
12327	866	5	or	or	CC
12327	866	6	raspberries	raspberry	NNS
12327	866	7	make	make	VBP
12327	866	8	fine	fine	JJ
12327	866	9	fruit	fruit	NN
12327	866	10	creams	cream	NNS
12327	866	11	;	;	:
12327	866	12	_	_	NNP
12327	866	13	mille	mille	NNP
12327	866	14	fruit	fruit	NN
12327	866	15	cream	cream	NN
12327	866	16	_	_	NNP
12327	866	17	is	be	VBZ
12327	866	18	made	make	VBN
12327	866	19	by	by	IN
12327	866	20	mixing	mix	VBG
12327	866	21	with	with	IN
12327	866	22	the	the	DT
12327	866	23	cream	cream	NN
12327	866	24	any	any	DT
12327	866	25	kind	kind	NN
12327	866	26	of	of	IN
12327	866	27	small	small	JJ
12327	866	28	preserved	preserve	VBN
12327	866	29	fruit	fruit	NN
12327	866	30	.	.	.
12327	867	1	*	*	NFP
12327	867	2	*	*	NFP
12327	867	3	*	*	NFP
12327	867	4	*	*	NFP
12327	867	5	*	*	NFP
12327	867	6	RICE	rice	NN
12327	867	7	SOUFLES	soufle	NNS
12327	867	8	.	.	.
12327	868	1	Boil	boil	VB
12327	868	2	well	well	RB
12327	868	3	some	some	DT
12327	868	4	fine	fine	JJ
12327	868	5	picked	pick	VBN
12327	868	6	rice	rice	NN
12327	868	7	,	,	,
12327	868	8	in	in	IN
12327	868	9	pure	pure	JJ
12327	868	10	fresh	fresh	JJ
12327	868	11	milk	milk	NN
12327	868	12	,	,	,
12327	868	13	sweeten	sweeten	VB
12327	868	14	and	and	CC
12327	868	15	flavour	flavour	VB
12327	868	16	with	with	IN
12327	868	17	a	a	DT
12327	868	18	bay	bay	NN
12327	868	19	leaf	leaf	NN
12327	868	20	,	,	,
12327	868	21	lemon	lemon	NN
12327	868	22	peel	peel	NN
12327	868	23	,	,	,
12327	868	24	and	and	CC
12327	868	25	a	a	DT
12327	868	26	stick	stick	NN
12327	868	27	of	of	IN
12327	868	28	cinnamon	cinnamon	NN
12327	868	29	,	,	,
12327	868	30	all	all	DT
12327	868	31	which	which	WDT
12327	868	32	must	must	MD
12327	868	33	be	be	VB
12327	868	34	taken	take	VBN
12327	868	35	out	out	RP
12327	868	36	when	when	WRB
12327	868	37	the	the	DT
12327	868	38	rice	rice	NN
12327	868	39	is	be	VBZ
12327	868	40	done	do	VBN
12327	868	41	,	,	,
12327	868	42	then	then	RB
12327	868	43	line	line	VB
12327	868	44	with	with	IN
12327	868	45	it	-PRON-	PRP
12327	868	46	a	a	DT
12327	868	47	round	round	JJ
12327	868	48	dish	dish	NN
12327	868	49	,	,	,
12327	868	50	or	or	CC
12327	868	51	souflé	souflé	NNP
12327	868	52	dish	dish	NNP
12327	868	53	,	,	,
12327	868	54	have	have	VBP
12327	868	55	ready	ready	JJ
12327	868	56	apples	apple	NNS
12327	868	57	previously	previously	RB
12327	868	58	boiled	boil	VBN
12327	868	59	,	,	,
12327	868	60	sweetened	sweeten	VBN
12327	868	61	,	,	,
12327	868	62	and	and	CC
12327	868	63	beat	beat	VBD
12327	868	64	up	up	RP
12327	868	65	smoothly	smoothly	RB
12327	868	66	,	,	,
12327	868	67	place	place	VB
12327	868	68	the	the	DT
12327	868	69	apple	apple	NN
12327	868	70	lightly	lightly	RB
12327	868	71	in	in	IN
12327	868	72	the	the	DT
12327	868	73	centre	centre	NN
12327	868	74	rather	rather	RB
12327	868	75	higher	higher	RBR
12327	868	76	in	in	IN
12327	868	77	the	the	DT
12327	868	78	middle	middle	NN
12327	868	79	than	than	IN
12327	868	80	at	at	IN
12327	868	81	the	the	DT
12327	868	82	sides	side	NNS
12327	868	83	,	,	,
12327	868	84	beat	beat	VBD
12327	868	85	up	up	RP
12327	868	86	the	the	DT
12327	868	87	whites	white	NNS
12327	868	88	of	of	IN
12327	868	89	eggs	egg	NNS
12327	868	90	to	to	IN
12327	868	91	a	a	DT
12327	868	92	froth	froth	NN
12327	868	93	,	,	,
12327	868	94	sweeten	sweeten	VB
12327	868	95	and	and	CC
12327	868	96	flavour	flavour	VBP
12327	868	97	with	with	IN
12327	868	98	lemon	lemon	NN
12327	868	99	,	,	,
12327	868	100	or	or	CC
12327	868	101	noyau	noyau	JJ
12327	868	102	essence	essence	NN
12327	868	103	;	;	:
12327	868	104	place	place	VB
12327	868	105	it	-PRON-	PRP
12327	868	106	in	in	IN
12327	868	107	small	small	JJ
12327	868	108	heaps	heap	NNS
12327	868	109	tastefully	tastefully	RB
12327	868	110	on	on	IN
12327	868	111	the	the	DT
12327	868	112	apple	apple	NN
12327	868	113	and	and	CC
12327	868	114	rice	rice	NN
12327	868	115	,	,	,
12327	868	116	and	and	CC
12327	868	117	brown	brown	NNP
12327	868	118	delicately	delicately	RB
12327	868	119	with	with	IN
12327	868	120	a	a	DT
12327	868	121	salamander	salamander	NN
12327	868	122	.	.	.
12327	869	1	This	this	DT
12327	869	2	souflé	souflé	NN
12327	869	3	may	may	MD
12327	869	4	have	have	VB
12327	869	5	stewed	stew	VBN
12327	869	6	cherries	cherry	NNS
12327	869	7	or	or	CC
12327	869	8	any	any	DT
12327	869	9	_	_	NNP
12327	869	10	other	other	JJ
12327	869	11	_	_	NNP
12327	869	12	kind	kind	NN
12327	869	13	of	of	IN
12327	869	14	fruit	fruit	NN
12327	869	15	,	,	,
12327	869	16	instead	instead	RB
12327	869	17	of	of	IN
12327	869	18	the	the	DT
12327	869	19	apples	apple	NNS
12327	869	20	if	if	IN
12327	869	21	preferred	prefer	VBN
12327	869	22	.	.	.
12327	870	1	*	*	NFP
12327	870	2	*	*	NFP
12327	870	3	*	*	NFP
12327	870	4	*	*	NFP
12327	870	5	*	*	NFP
12327	870	6	BOILED	boiled	NN
12327	870	7	CUSTARD	CUSTARD	NNP
12327	870	8	.	.	.
12327	871	1	Take	take	VB
12327	871	2	a	a	DT
12327	871	3	pint	pint	NN
12327	871	4	of	of	IN
12327	871	5	milk	milk	NN
12327	871	6	,	,	,
12327	871	7	let	let	VB
12327	871	8	it	-PRON-	PRP
12327	871	9	simmer	simmer	VB
12327	871	10	in	in	IN
12327	871	11	a	a	DT
12327	871	12	very	very	RB
12327	871	13	clean	clean	JJ
12327	871	14	saucepan	saucepan	NN
12327	871	15	,	,	,
12327	871	16	flavor	flavor	VB
12327	871	17	it	-PRON-	PRP
12327	871	18	with	with	IN
12327	871	19	lemon	lemon	NN
12327	871	20	-	-	HYPH
12327	871	21	peel	peel	NN
12327	871	22	and	and	CC
12327	871	23	a	a	DT
12327	871	24	bay	bay	NN
12327	871	25	leaf	leaf	NN
12327	871	26	,	,	,
12327	871	27	and	and	CC
12327	871	28	sweeten	sweeten	VB
12327	871	29	to	to	IN
12327	871	30	taste	taste	VB
12327	871	31	;	;	:
12327	871	32	while	while	IN
12327	871	33	gently	gently	RB
12327	871	34	boiling	boil	VBG
12327	871	35	,	,	,
12327	871	36	add	add	VB
12327	871	37	the	the	DT
12327	871	38	beaten	beat	VBN
12327	871	39	yolks	yolk	NNS
12327	871	40	of	of	IN
12327	871	41	four	four	CD
12327	871	42	eggs	egg	NNS
12327	871	43	,	,	,
12327	871	44	and	and	CC
12327	871	45	the	the	DT
12327	871	46	whites	white	NNS
12327	871	47	of	of	IN
12327	871	48	two	two	CD
12327	871	49	,	,	,
12327	871	50	continue	continue	VB
12327	871	51	stirring	stir	VBG
12327	871	52	until	until	IN
12327	871	53	the	the	DT
12327	871	54	custard	custard	NN
12327	871	55	thickens	thicken	NNS
12327	871	56	,	,	,
12327	871	57	when	when	WRB
12327	871	58	it	-PRON-	PRP
12327	871	59	must	must	MD
12327	871	60	be	be	VB
12327	871	61	removed	remove	VBN
12327	871	62	from	from	IN
12327	871	63	the	the	DT
12327	871	64	fire	fire	NN
12327	871	65	,	,	,
12327	871	66	but	but	CC
12327	871	67	it	-PRON-	PRP
12327	871	68	is	be	VBZ
12327	871	69	requisite	requisite	JJ
12327	871	70	to	to	TO
12327	871	71	stir	stir	VB
12327	871	72	it	-PRON-	PRP
12327	871	73	until	until	IN
12327	871	74	it	-PRON-	PRP
12327	871	75	cools	cool	VBZ
12327	871	76	.	.	.
12327	872	1	It	-PRON-	PRP
12327	872	2	is	be	VBZ
12327	872	3	necessary	necessary	JJ
12327	872	4	to	to	TO
12327	872	5	strain	strain	VB
12327	872	6	the	the	DT
12327	872	7	milk	milk	NN
12327	872	8	before	before	IN
12327	872	9	the	the	DT
12327	872	10	eggs	egg	NNS
12327	872	11	are	be	VBP
12327	872	12	added	add	VBN
12327	872	13	,	,	,
12327	872	14	and	and	CC
12327	872	15	also	also	RB
12327	872	16	to	to	TO
12327	872	17	pass	pass	VB
12327	872	18	the	the	DT
12327	872	19	eggs	egg	NNS
12327	872	20	through	through	IN
12327	872	21	a	a	DT
12327	872	22	sieve	sieve	NN
12327	872	23	.	.	.
12327	873	1	Custards	custard	NNS
12327	873	2	are	be	VBP
12327	873	3	flavoured	flavour	VBN
12327	873	4	sometimes	sometimes	RB
12327	873	5	with	with	IN
12327	873	6	essence	essence	NN
12327	873	7	of	of	IN
12327	873	8	almonds	almond	NNS
12327	873	9	;	;	:
12327	873	10	a	a	DT
12327	873	11	little	little	JJ
12327	873	12	cream	cream	NN
12327	873	13	added	add	VBN
12327	873	14	to	to	IN
12327	873	15	the	the	DT
12327	873	16	milk	milk	NN
12327	873	17	is	be	VBZ
12327	873	18	a	a	DT
12327	873	19	great	great	JJ
12327	873	20	improvement	improvement	NN
12327	873	21	.	.	.
12327	874	1	The	the	DT
12327	874	2	above	above	JJ
12327	874	3	mixture	mixture	NN
12327	874	4	may	may	MD
12327	874	5	be	be	VB
12327	874	6	baked	bake	VBN
12327	874	7	in	in	IN
12327	874	8	small	small	JJ
12327	874	9	cups	cup	NNS
12327	874	10	;	;	:
12327	874	11	they	-PRON-	PRP
12327	874	12	require	require	VBP
12327	874	13	a	a	DT
12327	874	14	quarter	quarter	NN
12327	874	15	of	of	IN
12327	874	16	an	an	DT
12327	874	17	hour	hour	NN
12327	874	18	to	to	TO
12327	874	19	bake	bake	VB
12327	874	20	.	.	.
12327	875	1	*	*	NFP
12327	875	2	*	*	NFP
12327	875	3	*	*	NFP
12327	875	4	*	*	NFP
12327	875	5	*	*	NFP
12327	875	6	CALF	CALF	NNS
12327	875	7	'S	's	POS
12327	875	8	FEET	foot	NNS
12327	875	9	JELLY	JELLY	NNP
12327	875	10	.	.	.
12327	876	1	Boil	Boil	NNP
12327	876	2	two	two	CD
12327	876	3	feet	foot	NNS
12327	876	4	in	in	IN
12327	876	5	two	two	CD
12327	876	6	quarts	quart	NNS
12327	876	7	,	,	,
12327	876	8	or	or	CC
12327	876	9	five	five	CD
12327	876	10	pints	pint	NNS
12327	876	11	of	of	IN
12327	876	12	water	water	NN
12327	876	13	,	,	,
12327	876	14	till	till	IN
12327	876	15	the	the	DT
12327	876	16	water	water	NN
12327	876	17	has	have	VBZ
12327	876	18	half	half	RB
12327	876	19	wasted	waste	VBN
12327	876	20	;	;	:
12327	876	21	strain	strain	VB
12327	876	22	,	,	,
12327	876	23	and	and	CC
12327	876	24	when	when	WRB
12327	876	25	cold	cold	JJ
12327	876	26	,	,	,
12327	876	27	take	take	VB
12327	876	28	off	off	RP
12327	876	29	the	the	DT
12327	876	30	fat	fat	NN
12327	876	31	,	,	,
12327	876	32	then	then	RB
12327	876	33	put	put	VB
12327	876	34	it	-PRON-	PRP
12327	876	35	in	in	IN
12327	876	36	the	the	DT
12327	876	37	saucepan	saucepan	NN
12327	876	38	with	with	IN
12327	876	39	lump	lump	NNP
12327	876	40	sugar	sugar	NNP
12327	876	41	,	,	,
12327	876	42	lemon	lemon	NN
12327	876	43	juice	juice	NN
12327	876	44	,	,	,
12327	876	45	and	and	CC
12327	876	46	white	white	JJ
12327	876	47	wine	wine	NN
12327	876	48	to	to	TO
12327	876	49	taste	taste	VB
12327	876	50	,	,	,
12327	876	51	also	also	RB
12327	876	52	a	a	DT
12327	876	53	little	little	JJ
12327	876	54	lemon	lemon	NN
12327	876	55	peel	peel	NN
12327	876	56	;	;	:
12327	876	57	when	when	WRB
12327	876	58	simmered	simmer	VBD
12327	876	59	a	a	DT
12327	876	60	few	few	JJ
12327	876	61	minutes	minute	NNS
12327	876	62	,	,	,
12327	876	63	throw	throw	VBP
12327	876	64	in	in	RP
12327	876	65	the	the	DT
12327	876	66	whites	white	NNS
12327	876	67	of	of	IN
12327	876	68	two	two	CD
12327	876	69	eggs	egg	NNS
12327	876	70	,	,	,
12327	876	71	and	and	CC
12327	876	72	their	-PRON-	PRP$
12327	876	73	shells	shell	NNS
12327	876	74	broken	break	VBN
12327	876	75	,	,	,
12327	876	76	which	which	WDT
12327	876	77	will	will	MD
12327	876	78	have	have	VB
12327	876	79	the	the	DT
12327	876	80	effect	effect	NN
12327	876	81	of	of	IN
12327	876	82	clarifying	clarify	VBG
12327	876	83	the	the	DT
12327	876	84	jelly	jelly	NN
12327	876	85	;	;	:
12327	876	86	let	let	VB
12327	876	87	it	-PRON-	PRP
12327	876	88	boil	boil	VB
12327	876	89	about	about	IN
12327	876	90	ten	ten	CD
12327	876	91	minutes	minute	NNS
12327	876	92	after	after	IN
12327	876	93	the	the	DT
12327	876	94	scum	scum	NN
12327	876	95	rises	rise	VBZ
12327	876	96	,	,	,
12327	876	97	then	then	RB
12327	876	98	pour	pour	VB
12327	876	99	it	-PRON-	PRP
12327	876	100	through	through	IN
12327	876	101	a	a	DT
12327	876	102	flannel	flannel	NN
12327	876	103	bag	bag	NN
12327	876	104	or	or	CC
12327	876	105	thick	thick	JJ
12327	876	106	cloth	cloth	NN
12327	876	107	,	,	,
12327	876	108	dipping	dip	VBG
12327	876	109	the	the	DT
12327	876	110	bag	bag	NN
12327	876	111	or	or	CC
12327	876	112	cloth	cloth	VB
12327	876	113	first	first	RB
12327	876	114	into	into	IN
12327	876	115	hot	hot	JJ
12327	876	116	water	water	NN
12327	876	117	;	;	:
12327	876	118	pass	pass	VB
12327	876	119	the	the	DT
12327	876	120	jelly	jelly	NN
12327	876	121	through	through	IN
12327	876	122	it	-PRON-	PRP
12327	876	123	until	until	IN
12327	876	124	clear	clear	JJ
12327	876	125	,	,	,
12327	876	126	then	then	RB
12327	876	127	pour	pour	VB
12327	876	128	it	-PRON-	PRP
12327	876	129	into	into	IN
12327	876	130	moulds	mould	NNS
12327	876	131	and	and	CC
12327	876	132	put	put	VBD
12327	876	133	them	-PRON-	PRP
12327	876	134	in	in	IN
12327	876	135	a	a	DT
12327	876	136	cool	cool	JJ
12327	876	137	place	place	NN
12327	876	138	to	to	TO
12327	876	139	set	set	VB
12327	876	140	.	.	.
12327	877	1	One	one	CD
12327	877	2	calf	calf	NN
12327	877	3	's	's	POS
12327	877	4	foot	foot	NN
12327	877	5	and	and	CC
12327	877	6	one	one	CD
12327	877	7	cow	cow	NN
12327	877	8	heel	heel	NN
12327	877	9	will	will	MD
12327	877	10	be	be	VB
12327	877	11	more	more	RBR
12327	877	12	economical	economical	JJ
12327	877	13	than	than	IN
12327	877	14	two	two	CD
12327	877	15	calfs	calfs	JJ
12327	877	16	feet	foot	NNS
12327	877	17	.	.	.
12327	878	1	If	if	IN
12327	878	2	fruit	fruit	NN
12327	878	3	is	be	VBZ
12327	878	4	desired	desire	VBN
12327	878	5	to	to	TO
12327	878	6	be	be	VB
12327	878	7	in	in	IN
12327	878	8	the	the	DT
12327	878	9	jelly	jelly	NN
12327	878	10	,	,	,
12327	878	11	it	-PRON-	PRP
12327	878	12	must	must	MD
12327	878	13	be	be	VB
12327	878	14	put	put	VBN
12327	878	15	in	in	RP
12327	878	16	when	when	WRB
12327	878	17	the	the	DT
12327	878	18	jelly	jelly	NN
12327	878	19	begins	begin	VBZ
12327	878	20	to	to	TO
12327	878	21	stiffen	stiffen	NNP
12327	878	22	in	in	IN
12327	878	23	the	the	DT
12327	878	24	mould	mould	NN
12327	878	25	.	.	.
12327	879	1	*	*	NFP
12327	879	2	*	*	NFP
12327	879	3	*	*	NFP
12327	879	4	*	*	NFP
12327	879	5	*	*	NFP
12327	879	6	ORANGE	ORANGE	NNP
12327	879	7	JELLY	JELLY	NNP
12327	879	8	.	.	.
12327	880	1	This	this	DT
12327	880	2	can	can	MD
12327	880	3	be	be	VB
12327	880	4	made	make	VBN
12327	880	5	with	with	IN
12327	880	6	calf	calf	NN
12327	880	7	's	's	POS
12327	880	8	feet	foot	NNS
12327	880	9	or	or	CC
12327	880	10	without	without	IN
12327	880	11	.	.	.
12327	881	1	One	one	CD
12327	881	2	quart	quart	NN
12327	881	3	of	of	IN
12327	881	4	water	water	NN
12327	881	5	will	will	MD
12327	881	6	require	require	VB
12327	881	7	one	one	CD
12327	881	8	ounce	ounce	NN
12327	881	9	of	of	IN
12327	881	10	isinglass	isinglass	NNP
12327	881	11	,	,	,
12327	881	12	simmer	simmer	VB
12327	881	13	the	the	DT
12327	881	14	isinglass	isinglass	NN
12327	881	15	in	in	IN
12327	881	16	the	the	DT
12327	881	17	water	water	NN
12327	881	18	,	,	,
12327	881	19	and	and	CC
12327	881	20	add	add	VB
12327	881	21	the	the	DT
12327	881	22	peel	peel	NN
12327	881	23	of	of	IN
12327	881	24	one	one	CD
12327	881	25	lemon	lemon	NN
12327	881	26	and	and	CC
12327	881	27	one	one	CD
12327	881	28	orange	orange	NN
12327	881	29	;	;	:
12327	881	30	when	when	WRB
12327	881	31	the	the	DT
12327	881	32	isinglass	isinglass	NN
12327	881	33	is	be	VBZ
12327	881	34	dissolved	dissolve	VBN
12327	881	35	,	,	,
12327	881	36	add	add	VB
12327	881	37	the	the	DT
12327	881	38	juice	juice	NN
12327	881	39	of	of	IN
12327	881	40	a	a	DT
12327	881	41	lemon	lemon	NN
12327	881	42	and	and	CC
12327	881	43	six	six	CD
12327	881	44	fine	fine	JJ
12327	881	45	oranges	orange	NNS
12327	881	46	;	;	:
12327	881	47	although	although	IN
12327	881	48	the	the	DT
12327	881	49	quantity	quantity	NN
12327	881	50	must	must	MD
12327	881	51	vary	vary	VB
12327	881	52	according	accord	VBG
12327	881	53	to	to	IN
12327	881	54	the	the	DT
12327	881	55	season	season	NN
12327	881	56	for	for	IN
12327	881	57	them	-PRON-	PRP
12327	881	58	,	,	,
12327	881	59	sweeten	sweeten	VBN
12327	881	60	with	with	IN
12327	881	61	half	half	PDT
12327	881	62	a	a	DT
12327	881	63	pound	pound	NN
12327	881	64	of	of	IN
12327	881	65	white	white	JJ
12327	881	66	sugar	sugar	NN
12327	881	67	;	;	:
12327	881	68	a	a	DT
12327	881	69	Seville	Seville	NNP
12327	881	70	orange	orange	NN
12327	881	71	is	be	VBZ
12327	881	72	added	add	VBN
12327	881	73	if	if	IN
12327	881	74	there	there	EX
12327	881	75	should	should	MD
12327	881	76	not	not	RB
12327	881	77	be	be	VB
12327	881	78	much	much	JJ
12327	881	79	flavor	flavor	NN
12327	881	80	in	in	IN
12327	881	81	the	the	DT
12327	881	82	others	other	NNS
12327	881	83	.	.	.
12327	882	1	Lemon	lemon	NN
12327	882	2	jelly	jelly	NN
12327	882	3	is	be	VBZ
12327	882	4	made	make	VBN
12327	882	5	in	in	IN
12327	882	6	the	the	DT
12327	882	7	same	same	JJ
12327	882	8	way	way	NN
12327	882	9	;	;	:
12327	882	10	the	the	DT
12327	882	11	peel	peel	NN
12327	882	12	of	of	IN
12327	882	13	a	a	DT
12327	882	14	Seville	Seville	NNP
12327	882	15	orange	orange	NN
12327	882	16	and	and	CC
12327	882	17	of	of	IN
12327	882	18	a	a	DT
12327	882	19	lemon	lemon	NN
12327	882	20	is	be	VBZ
12327	882	21	used	use	VBN
12327	882	22	,	,	,
12327	882	23	with	with	IN
12327	882	24	the	the	DT
12327	882	25	juice	juice	NN
12327	882	26	of	of	IN
12327	882	27	five	five	CD
12327	882	28	lemons	lemon	NNS
12327	882	29	;	;	:
12327	882	30	rather	rather	RB
12327	882	31	more	more	JJR
12327	882	32	sugar	sugar	NN
12327	882	33	will	will	MD
12327	882	34	be	be	VB
12327	882	35	required	require	VBN
12327	882	36	with	with	IN
12327	882	37	this	this	DT
12327	882	38	jelly	jelly	NN
12327	882	39	than	than	IN
12327	882	40	with	with	IN
12327	882	41	the	the	DT
12327	882	42	former	former	JJ
12327	882	43	.	.	.
12327	883	1	Punch	punch	VB
12327	883	2	jelly	jelly	NN
12327	883	3	is	be	VBZ
12327	883	4	made	make	VBN
12327	883	5	in	in	IN
12327	883	6	the	the	DT
12327	883	7	same	same	JJ
12327	883	8	way	way	NN
12327	883	9	.	.	.
12327	884	1	An	an	DT
12327	884	2	equal	equal	JJ
12327	884	3	quantity	quantity	NN
12327	884	4	of	of	IN
12327	884	5	brandy	brandy	NN
12327	884	6	and	and	CC
12327	884	7	rum	rum	NN
12327	884	8	,	,	,
12327	884	9	with	with	IN
12327	884	10	the	the	DT
12327	884	11	juice	juice	NN
12327	884	12	of	of	IN
12327	884	13	two	two	CD
12327	884	14	or	or	CC
12327	884	15	three	three	CD
12327	884	16	lemons	lemon	NNS
12327	884	17	is	be	VBZ
12327	884	18	mixed	mixed	JJ
12327	884	19	with	with	IN
12327	884	20	the	the	DT
12327	884	21	isinglass	isinglass	NN
12327	884	22	,	,	,
12327	884	23	which	which	WDT
12327	884	24	is	be	VBZ
12327	884	25	dissolved	dissolve	VBN
12327	884	26	in	in	IN
12327	884	27	one	one	CD
12327	884	28	pint	pint	NN
12327	884	29	of	of	IN
12327	884	30	water	water	NN
12327	884	31	,	,	,
12327	884	32	the	the	DT
12327	884	33	other	other	JJ
12327	884	34	pint	pint	NN
12327	884	35	of	of	IN
12327	884	36	liquid	liquid	NN
12327	884	37	being	be	VBG
12327	884	38	made	make	VBN
12327	884	39	up	up	RP
12327	884	40	by	by	IN
12327	884	41	the	the	DT
12327	884	42	lemon	lemon	NN
12327	884	43	juice	juice	NN
12327	884	44	and	and	CC
12327	884	45	spirits	spirit	NNS
12327	884	46	.	.	.
12327	885	1	The	the	DT
12327	885	2	essence	essence	NN
12327	885	3	of	of	IN
12327	885	4	noyeau	noyeau	NNP
12327	885	5	is	be	VBZ
12327	885	6	reckoned	reckon	VBN
12327	885	7	to	to	TO
12327	885	8	give	give	VB
12327	885	9	an	an	DT
12327	885	10	exquisite	exquisite	JJ
12327	885	11	flavor	flavor	NN
12327	885	12	,	,	,
12327	885	13	in	in	IN
12327	885	14	this	this	DT
12327	885	15	case	case	NN
12327	885	16	it	-PRON-	PRP
12327	885	17	requires	require	VBZ
12327	885	18	to	to	TO
12327	885	19	be	be	VB
12327	885	20	coloured	colour	VBN
12327	885	21	with	with	IN
12327	885	22	a	a	DT
12327	885	23	few	few	JJ
12327	885	24	drops	drop	NNS
12327	885	25	of	of	IN
12327	885	26	cochineal	cochineal	NN
12327	885	27	.	.	.
12327	886	1	*	*	NFP
12327	886	2	*	*	NFP
12327	886	3	*	*	NFP
12327	886	4	*	*	NFP
12327	886	5	*	*	NFP
12327	886	6	AN	an	DT
12327	886	7	EASY	EASY	NNP
12327	886	8	TRIFLE	trifle	NN
12327	886	9	.	.	.
12327	887	1	Soak	soak	VB
12327	887	2	three	three	CD
12327	887	3	sponge	sponge	NN
12327	887	4	cakes	cake	NNS
12327	887	5	and	and	CC
12327	887	6	half	half	PDT
12327	887	7	a	a	DT
12327	887	8	pound	pound	NN
12327	887	9	of	of	IN
12327	887	10	macaroons	macaroon	NNS
12327	887	11	and	and	CC
12327	887	12	ratafias	ratafia	NNS
12327	887	13	in	in	IN
12327	887	14	one	one	CD
12327	887	15	wine	wine	NN
12327	887	16	glass	glass	NN
12327	887	17	of	of	IN
12327	887	18	brandy	brandy	NN
12327	887	19	and	and	CC
12327	887	20	three	three	CD
12327	887	21	of	of	IN
12327	887	22	white	white	JJ
12327	887	23	wine	wine	NN
12327	887	24	,	,	,
12327	887	25	lay	lie	VBD
12327	887	26	them	-PRON-	PRP
12327	887	27	at	at	IN
12327	887	28	the	the	DT
12327	887	29	bottom	bottom	NN
12327	887	30	of	of	IN
12327	887	31	the	the	DT
12327	887	32	trifle	trifle	NN
12327	887	33	dish	dish	NN
12327	887	34	,	,	,
12327	887	35	and	and	CC
12327	887	36	pour	pour	VB
12327	887	37	over	over	IN
12327	887	38	nearly	nearly	RB
12327	887	39	a	a	DT
12327	887	40	pint	pint	NN
12327	887	41	of	of	IN
12327	887	42	thick	thick	JJ
12327	887	43	rich	rich	JJ
12327	887	44	custard	custard	NN
12327	887	45	,	,	,
12327	887	46	made	make	VBN
12327	887	47	of	of	IN
12327	887	48	equal	equal	JJ
12327	887	49	portions	portion	NNS
12327	887	50	of	of	IN
12327	887	51	milk	milk	NN
12327	887	52	and	and	CC
12327	887	53	cream	cream	NN
12327	887	54	,	,	,
12327	887	55	with	with	IN
12327	887	56	seven	seven	CD
12327	887	57	eggs	egg	NNS
12327	887	58	,	,	,
12327	887	59	according	accord	VBG
12327	887	60	to	to	IN
12327	887	61	directions	direction	NNS
12327	887	62	for	for	IN
12327	887	63	"	"	``
12327	887	64	Custards	Custards	NNPS
12327	887	65	;	;	:
12327	887	66	"	"	``
12327	887	67	before	before	IN
12327	887	68	the	the	DT
12327	887	69	custard	custard	NN
12327	887	70	is	be	VBZ
12327	887	71	added	add	VBN
12327	887	72	,	,	,
12327	887	73	jam	jam	NNP
12327	887	74	and	and	CC
12327	887	75	sweetmeats	sweetmeat	NNS
12327	887	76	are	be	VBP
12327	887	77	sometimes	sometimes	RB
12327	887	78	spread	spread	VBN
12327	887	79	over	over	IN
12327	887	80	the	the	DT
12327	887	81	cakes	cake	NNS
12327	887	82	;	;	:
12327	887	83	a	a	DT
12327	887	84	fine	fine	JJ
12327	887	85	light	light	NN
12327	887	86	froth	froth	NN
12327	887	87	is	be	VBZ
12327	887	88	prepared	prepare	VBN
12327	887	89	with	with	IN
12327	887	90	cream	cream	NN
12327	887	91	and	and	CC
12327	887	92	the	the	DT
12327	887	93	whites	white	NNS
12327	887	94	of	of	IN
12327	887	95	two	two	CD
12327	887	96	eggs	egg	NNS
12327	887	97	,	,	,
12327	887	98	flavored	flavor	VBN
12327	887	99	with	with	IN
12327	887	100	wine	wine	NN
12327	887	101	and	and	CC
12327	887	102	sugar	sugar	NN
12327	887	103	,	,	,
12327	887	104	heap	heap	VB
12327	887	105	it	-PRON-	PRP
12327	887	106	over	over	IN
12327	887	107	the	the	DT
12327	887	108	trifle	trifle	NN
12327	887	109	lightly	lightly	RB
12327	887	110	.	.	.
12327	888	1	*	*	NFP
12327	888	2	*	*	NFP
12327	888	3	*	*	NFP
12327	888	4	*	*	NFP
12327	888	5	*	*	NFP
12327	888	6	A	a	DT
12327	888	7	STILL	still	RB
12327	888	8	MORE	MORE	JJR
12327	888	9	SIMPLE	SIMPLE	NNP
12327	888	10	ONE	one	CD
12327	888	11	,	,	,
12327	888	12	AND	and	CC
12327	888	13	QUICKLY	QUICKLY	NNP
12327	888	14	MADE	MADE	NNP
12327	888	15	.	.	.
12327	889	1	Soak	Soak	NNP
12327	889	2	ratafia	ratafia	NNP
12327	889	3	cakes	cake	NNS
12327	889	4	in	in	IN
12327	889	5	wine	wine	NN
12327	889	6	,	,	,
12327	889	7	with	with	IN
12327	889	8	a	a	DT
12327	889	9	little	little	JJ
12327	889	10	brandy	brandy	NN
12327	889	11	;	;	:
12327	889	12	pour	pour	VB
12327	889	13	over	over	IN
12327	889	14	a	a	DT
12327	889	15	thick	thick	JJ
12327	889	16	custard	custard	NN
12327	889	17	,	,	,
12327	889	18	and	and	CC
12327	889	19	cover	cover	VB
12327	889	20	with	with	IN
12327	889	21	a	a	DT
12327	889	22	froth	froth	NN
12327	889	23	of	of	IN
12327	889	24	the	the	DT
12327	889	25	white	white	NN
12327	889	26	of	of	IN
12327	889	27	eggs	egg	NNS
12327	889	28	,	,	,
12327	889	29	flavored	flavor	VBN
12327	889	30	with	with	IN
12327	889	31	wine	wine	NN
12327	889	32	and	and	CC
12327	889	33	sweetened	sweeten	VBN
12327	889	34	with	with	IN
12327	889	35	white	white	JJ
12327	889	36	sugar	sugar	NN
12327	889	37	.	.	.
12327	890	1	*	*	NFP
12327	890	2	*	*	NFP
12327	890	3	*	*	NFP
12327	890	4	*	*	NFP
12327	890	5	*	*	NFP
12327	890	6	BLANCMANGE	BLANCMANGE	NNS
12327	890	7	.	.	.
12327	891	1	To	to	IN
12327	891	2	a	a	DT
12327	891	3	quart	quart	NN
12327	891	4	of	of	IN
12327	891	5	milk	milk	NN
12327	891	6	add	add	VBP
12327	891	7	half	half	PDT
12327	891	8	an	an	DT
12327	891	9	ounce	ounce	NN
12327	891	10	of	of	IN
12327	891	11	fine	fine	JJ
12327	891	12	isinglass	isinglass	NN
12327	891	13	,	,	,
12327	891	14	a	a	DT
12327	891	15	handful	handful	NN
12327	891	16	of	of	IN
12327	891	17	beaten	beaten	NN
12327	891	18	almonds	almond	NNS
12327	891	19	,	,	,
12327	891	20	and	and	CC
12327	891	21	two	two	CD
12327	891	22	or	or	CC
12327	891	23	three	three	CD
12327	891	24	bitter	bitter	JJ
12327	891	25	almonds	almond	NNS
12327	891	26	,	,	,
12327	891	27	a	a	DT
12327	891	28	couple	couple	NN
12327	891	29	of	of	IN
12327	891	30	bay	bay	NN
12327	891	31	leaves	leave	NNS
12327	891	32	,	,	,
12327	891	33	and	and	CC
12327	891	34	a	a	DT
12327	891	35	piece	piece	NN
12327	891	36	of	of	IN
12327	891	37	lemon	lemon	NN
12327	891	38	peel	peel	NN
12327	891	39	;	;	:
12327	891	40	when	when	WRB
12327	891	41	the	the	DT
12327	891	42	isinglass	isinglass	NN
12327	891	43	is	be	VBZ
12327	891	44	dissolved	dissolve	VBN
12327	891	45	,	,	,
12327	891	46	strain	strain	VB
12327	891	47	the	the	DT
12327	891	48	milk	milk	NN
12327	891	49	into	into	IN
12327	891	50	a	a	DT
12327	891	51	basin	basin	NN
12327	891	52	;	;	:
12327	891	53	sweeten	sweeten	VB
12327	891	54	with	with	IN
12327	891	55	four	four	CD
12327	891	56	ounces	ounce	NNS
12327	891	57	of	of	IN
12327	891	58	white	white	JJ
12327	891	59	sugar	sugar	NN
12327	891	60	,	,	,
12327	891	61	and	and	CC
12327	891	62	pour	pour	VB
12327	891	63	into	into	IN
12327	891	64	a	a	DT
12327	891	65	mould	mould	NN
12327	891	66	.	.	.
12327	892	1	The	the	DT
12327	892	2	juice	juice	NN
12327	892	3	of	of	IN
12327	892	4	fresh	fresh	JJ
12327	892	5	strawberries	strawberry	NNS
12327	892	6	is	be	VBZ
12327	892	7	a	a	DT
12327	892	8	fine	fine	JJ
12327	892	9	addition	addition	NN
12327	892	10	to	to	IN
12327	892	11	blancmange	blancmange	NN
12327	892	12	.	.	.
12327	893	1	*	*	NFP
12327	893	2	*	*	NFP
12327	893	3	*	*	NFP
12327	893	4	*	*	NFP
12327	893	5	*	*	NFP
12327	893	6	A	a	DT
12327	893	7	JUDITHA	JUDITHA	NNP
12327	893	8	.	.	.
12327	894	1	Put	put	VB
12327	894	2	some	some	DT
12327	894	3	gooseberries	gooseberry	NNS
12327	894	4	into	into	IN
12327	894	5	a	a	DT
12327	894	6	saucepan	saucepan	NN
12327	894	7	with	with	IN
12327	894	8	very	very	RB
12327	894	9	little	little	JJ
12327	894	10	water	water	NN
12327	894	11	,	,	,
12327	894	12	when	when	WRB
12327	894	13	they	-PRON-	PRP
12327	894	14	are	be	VBP
12327	894	15	soft	soft	JJ
12327	894	16	,	,	,
12327	894	17	pulp	pulp	VB
12327	894	18	them	-PRON-	PRP
12327	894	19	through	through	IN
12327	894	20	a	a	DT
12327	894	21	sieve	sieve	NN
12327	894	22	,	,	,
12327	894	23	and	and	CC
12327	894	24	add	add	VB
12327	894	25	several	several	JJ
12327	894	26	well	well	RB
12327	894	27	-	-	HYPH
12327	894	28	beaten	beat	VBN
12327	894	29	yolks	yolk	NNS
12327	894	30	of	of	IN
12327	894	31	eggs	egg	NNS
12327	894	32	,	,	,
12327	894	33	and	and	CC
12327	894	34	sweeten	sweeten	VB
12327	894	35	with	with	IN
12327	894	36	white	white	JJ
12327	894	37	sugar	sugar	NN
12327	894	38	;	;	:
12327	894	39	have	have	VBP
12327	894	40	ready	ready	JJ
12327	894	41	a	a	DT
12327	894	42	shape	shape	NN
12327	894	43	of	of	IN
12327	894	44	biscuit	biscuit	NN
12327	894	45	ice	ice	NNP
12327	894	46	,	,	,
12327	894	47	or	or	CC
12327	894	48	any	any	DT
12327	894	49	other	other	JJ
12327	894	50	cream	cream	NN
12327	894	51	ice	ice	NN
12327	894	52	that	that	WDT
12327	894	53	may	may	MD
12327	894	54	be	be	VB
12327	894	55	preferred	prefer	VBN
12327	894	56	,	,	,
12327	894	57	take	take	VB
12327	894	58	off	off	RP
12327	894	59	a	a	DT
12327	894	60	thick	thick	JJ
12327	894	61	slice	slice	NN
12327	894	62	of	of	IN
12327	894	63	the	the	DT
12327	894	64	ice	ice	NN
12327	894	65	from	from	IN
12327	894	66	the	the	DT
12327	894	67	top	top	NN
12327	894	68	carefully	carefully	RB
12327	894	69	,	,	,
12327	894	70	and	and	CC
12327	894	71	without	without	IN
12327	894	72	breaking	breaking	NN
12327	894	73	,	,	,
12327	894	74	so	so	IN
12327	894	75	that	that	IN
12327	894	76	it	-PRON-	PRP
12327	894	77	may	may	MD
12327	894	78	be	be	VB
12327	894	79	replaced	replace	VBN
12327	894	80	on	on	IN
12327	894	81	the	the	DT
12327	894	82	ice	ice	NN
12327	894	83	.	.	.
12327	895	1	Scoop	scoop	VB
12327	895	2	out	out	RP
12327	895	3	a	a	DT
12327	895	4	large	large	JJ
12327	895	5	portion	portion	NN
12327	895	6	of	of	IN
12327	895	7	the	the	DT
12327	895	8	ice	ice	NN
12327	895	9	which	which	WDT
12327	895	10	may	may	MD
12327	895	11	be	be	VB
12327	895	12	mixed	mix	VBN
12327	895	13	with	with	IN
12327	895	14	the	the	DT
12327	895	15	gooseberry	gooseberry	NN
12327	895	16	cream	cream	NN
12327	895	17	,	,	,
12327	895	18	and	and	CC
12327	895	19	fill	fill	VB
12327	895	20	the	the	DT
12327	895	21	hollow	hollow	JJ
12327	895	22	with	with	IN
12327	895	23	it	-PRON-	PRP
12327	895	24	.	.	.
12327	896	1	Cover	cover	VB
12327	896	2	the	the	DT
12327	896	3	shape	shape	NN
12327	896	4	with	with	IN
12327	896	5	the	the	DT
12327	896	6	piece	piece	NN
12327	896	7	that	that	WDT
12327	896	8	was	be	VBD
12327	896	9	removed	remove	VBN
12327	896	10	and	and	CC
12327	896	11	serve	serve	VB
12327	896	12	.	.	.
12327	897	1	This	this	DT
12327	897	2	is	be	VBZ
12327	897	3	an	an	DT
12327	897	4	elegant	elegant	JJ
12327	897	5	dish	dish	NN
12327	897	6	,	,	,
12327	897	7	the	the	DT
12327	897	8	ice	ice	NN
12327	897	9	should	should	MD
12327	897	10	be	be	VB
12327	897	11	prepared	prepare	VBN
12327	897	12	in	in	IN
12327	897	13	a	a	DT
12327	897	14	round	round	JJ
12327	897	15	mould	mould	NN
12327	897	16	--	--	:
12327	897	17	brown	brown	JJ
12327	897	18	-	-	HYPH
12327	897	19	bread	bread	NN
12327	897	20	ice	ice	NN
12327	897	21	is	be	VBZ
12327	897	22	particularly	particularly	RB
12327	897	23	well	well	RB
12327	897	24	adapted	adapted	JJ
12327	897	25	to	to	IN
12327	897	26	a	a	DT
12327	897	27	Juditha	Juditha	NNP
12327	897	28	.	.	.
12327	898	1	*	*	NFP
12327	898	2	*	*	NFP
12327	898	3	*	*	NFP
12327	898	4	*	*	NFP
12327	898	5	*	*	NFP
12327	898	6	TOURTE	TOURTE	NNP
12327	898	7	A	a	DT
12327	898	8	LA	LA	NNP
12327	898	9	CRÊME	CRÊME	NNP
12327	898	10	.	.	.
12327	899	1	This	this	DT
12327	899	2	is	be	VBZ
12327	899	3	a	a	DT
12327	899	4	fashionable	fashionable	JJ
12327	899	5	and	and	CC
12327	899	6	delicate	delicate	JJ
12327	899	7	description	description	NN
12327	899	8	of	of	IN
12327	899	9	tart	tart	PRP
12327	899	10	.	.	.
12327	900	1	A	a	DT
12327	900	2	couple	couple	NN
12327	900	3	of	of	IN
12327	900	4	round	round	JJ
12327	900	5	cutters	cutter	NNS
12327	900	6	about	about	IN
12327	900	7	the	the	DT
12327	900	8	size	size	NN
12327	900	9	of	of	IN
12327	900	10	a	a	DT
12327	900	11	pie	pie	NN
12327	900	12	plate	plate	NN
12327	900	13	are	be	VBP
12327	900	14	required	require	VBN
12327	900	15	for	for	IN
12327	900	16	it	-PRON-	PRP
12327	900	17	,	,	,
12327	900	18	one	one	CD
12327	900	19	of	of	IN
12327	900	20	the	the	DT
12327	900	21	cutters	cutter	NNS
12327	900	22	must	must	MD
12327	900	23	be	be	VB
12327	900	24	about	about	RB
12327	900	25	two	two	CD
12327	900	26	inches	inch	NNS
12327	900	27	smaller	small	JJR
12327	900	28	than	than	IN
12327	900	29	the	the	DT
12327	900	30	other	other	JJ
12327	900	31	,	,	,
12327	900	32	if	if	IN
12327	900	33	they	-PRON-	PRP
12327	900	34	are	be	VBP
12327	900	35	fluted	flute	VBN
12327	900	36	the	the	DT
12327	900	37	tourte	tourte	NNS
12327	900	38	will	will	MD
12327	900	39	have	have	VB
12327	900	40	a	a	DT
12327	900	41	better	well	JJR
12327	900	42	appearance	appearance	NN
12327	900	43	.	.	.
12327	901	1	Roll	roll	VB
12327	901	2	out	out	RP
12327	901	3	some	some	DT
12327	901	4	very	very	RB
12327	901	5	rich	rich	JJ
12327	901	6	puff	puff	NN
12327	901	7	paste	paste	NN
12327	901	8	to	to	IN
12327	901	9	the	the	DT
12327	901	10	thickness	thickness	NN
12327	901	11	of	of	IN
12327	901	12	one	one	CD
12327	901	13	inch	inch	NN
12327	901	14	,	,	,
12327	901	15	and	and	CC
12327	901	16	cut	cut	VBD
12327	901	17	two	two	CD
12327	901	18	pieces	piece	NNS
12327	901	19	with	with	IN
12327	901	20	the	the	DT
12327	901	21	larger	large	JJR
12327	901	22	tin	tin	NN
12327	901	23	cutter	cutter	NN
12327	901	24	,	,	,
12327	901	25	then	then	RB
12327	901	26	press	press	VB
12327	901	27	the	the	DT
12327	901	28	smaller	small	JJR
12327	901	29	cutter	cutter	NN
12327	901	30	through	through	IN
12327	901	31	one	one	CD
12327	901	32	of	of	IN
12327	901	33	these	these	DT
12327	901	34	pieces	piece	NNS
12327	901	35	,	,	,
12327	901	36	and	and	CC
12327	901	37	remove	remove	VB
12327	901	38	the	the	DT
12327	901	39	border	border	NN
12327	901	40	which	which	WDT
12327	901	41	will	will	MD
12327	901	42	be	be	VB
12327	901	43	formed	form	VBN
12327	901	44	round	round	IN
12327	901	45	it	-PRON-	PRP
12327	901	46	;	;	:
12327	901	47	this	this	DT
12327	901	48	must	must	MD
12327	901	49	be	be	VB
12327	901	50	laid	lay	VBN
12327	901	51	very	very	RB
12327	901	52	evenly	evenly	RB
12327	901	53	upon	upon	IN
12327	901	54	the	the	DT
12327	901	55	other	other	JJ
12327	901	56	piece	piece	NN
12327	901	57	of	of	IN
12327	901	58	paste	paste	NN
12327	901	59	,	,	,
12327	901	60	and	and	CC
12327	901	61	slightly	slightly	RB
12327	901	62	pressed	press	VBD
12327	901	63	to	to	TO
12327	901	64	make	make	VB
12327	901	65	it	-PRON-	PRP
12327	901	66	adhere	adhere	RB
12327	901	67	;	;	:
12327	901	68	place	place	VB
12327	901	69	the	the	DT
12327	901	70	tourte	tourte	NNS
12327	901	71	in	in	IN
12327	901	72	an	an	DT
12327	901	73	oven	oven	NN
12327	901	74	to	to	TO
12327	901	75	bake	bake	VB
12327	901	76	for	for	IN
12327	901	77	about	about	RB
12327	901	78	twenty	twenty	CD
12327	901	79	minutes	minute	NNS
12327	901	80	,	,	,
12327	901	81	then	then	RB
12327	901	82	let	let	VB
12327	901	83	it	-PRON-	PRP
12327	901	84	become	become	VB
12327	901	85	cool	cool	JJ
12327	901	86	,	,	,
12327	901	87	but	but	CC
12327	901	88	not	not	RB
12327	901	89	cold	cold	JJ
12327	901	90	,	,	,
12327	901	91	and	and	CC
12327	901	92	fill	fill	VB
12327	901	93	it	-PRON-	PRP
12327	901	94	with	with	IN
12327	901	95	a	a	DT
12327	901	96	fine	fine	JJ
12327	901	97	custard	custard	NN
12327	901	98	or	or	CC
12327	901	99	with	with	IN
12327	901	100	any	any	DT
12327	901	101	rich	rich	JJ
12327	901	102	preserves	preserve	NNS
12327	901	103	;	;	:
12327	901	104	if	if	IN
12327	901	105	the	the	DT
12327	901	106	latter	latter	JJ
12327	901	107	,	,	,
12327	901	108	a	a	DT
12327	901	109	well	well	RB
12327	901	110	whipped	whip	VBN
12327	901	111	cream	cream	NN
12327	901	112	may	may	MD
12327	901	113	be	be	VB
12327	901	114	laid	lay	VBN
12327	901	115	lightly	lightly	RB
12327	901	116	over	over	RB
12327	901	117	;	;	:
12327	901	118	the	the	DT
12327	901	119	pastry	pastry	NN
12327	901	120	may	may	MD
12327	901	121	be	be	VB
12327	901	122	glazed	glaze	VBN
12327	901	123	if	if	IN
12327	901	124	approved	approve	VBN
12327	901	125	.	.	.
12327	902	1	*	*	NFP
12327	902	2	*	*	NFP
12327	902	3	*	*	NFP
12327	902	4	*	*	NFP
12327	902	5	*	*	NFP
12327	902	6	THE	the	DT
12327	902	7	GROSVENOR	GROSVENOR	NNP
12327	902	8	PUDDING	pudding	NN
12327	902	9	.	.	.
12327	903	1	Beat	beat	VB
12327	903	2	half	half	PDT
12327	903	3	a	a	DT
12327	903	4	pound	pound	NN
12327	903	5	of	of	IN
12327	903	6	butter	butter	NN
12327	903	7	with	with	IN
12327	903	8	the	the	DT
12327	903	9	same	same	JJ
12327	903	10	quantity	quantity	NN
12327	903	11	of	of	IN
12327	903	12	white	white	JJ
12327	903	13	sugar	sugar	NN
12327	903	14	until	until	IN
12327	903	15	it	-PRON-	PRP
12327	903	16	is	be	VBZ
12327	903	17	like	like	IN
12327	903	18	cream	cream	NN
12327	903	19	,	,	,
12327	903	20	then	then	RB
12327	903	21	beat	beat	VB
12327	903	22	up	up	RP
12327	903	23	five	five	CD
12327	903	24	eggs	egg	NNS
12327	903	25	and	and	CC
12327	903	26	add	add	VB
12327	903	27	them	-PRON-	PRP
12327	903	28	with	with	IN
12327	903	29	half	half	PDT
12327	903	30	a	a	DT
12327	903	31	pound	pound	NN
12327	903	32	of	of	IN
12327	903	33	flour	flour	NN
12327	903	34	,	,	,
12327	903	35	a	a	DT
12327	903	36	quarter	quarter	NN
12327	903	37	of	of	IN
12327	903	38	a	a	DT
12327	903	39	pound	pound	NN
12327	903	40	of	of	IN
12327	903	41	currants	currant	NNS
12327	903	42	,	,	,
12327	903	43	two	two	CD
12327	903	44	ounces	ounce	NNS
12327	903	45	of	of	IN
12327	903	46	candied	candy	VBN
12327	903	47	orange	orange	NN
12327	903	48	and	and	CC
12327	903	49	lemon	lemon	NN
12327	903	50	peel	peel	NN
12327	903	51	cut	cut	VBN
12327	903	52	in	in	IN
12327	903	53	thin	thin	JJ
12327	903	54	slices	slice	NNS
12327	903	55	,	,	,
12327	903	56	and	and	CC
12327	903	57	a	a	DT
12327	903	58	few	few	JJ
12327	903	59	drops	drop	NNS
12327	903	60	of	of	IN
12327	903	61	lemon	lemon	NN
12327	903	62	essence	essence	NN
12327	903	63	;	;	:
12327	903	64	when	when	WRB
12327	903	65	these	these	DT
12327	903	66	ingredients	ingredient	NNS
12327	903	67	are	be	VBP
12327	903	68	well	well	RB
12327	903	69	mixed	mixed	JJ
12327	903	70	and	and	CC
12327	903	71	beaten	beat	VBN
12327	903	72	,	,	,
12327	903	73	butter	butter	VB
12327	903	74	a	a	DT
12327	903	75	pudding	pudding	JJ
12327	903	76	tin	tin	NN
12327	903	77	,	,	,
12327	903	78	pour	pour	VBP
12327	903	79	in	in	IN
12327	903	80	the	the	DT
12327	903	81	mixture	mixture	NN
12327	903	82	,	,	,
12327	903	83	and	and	CC
12327	903	84	bake	bake	VB
12327	903	85	in	in	RP
12327	903	86	a	a	DT
12327	903	87	moderately	moderately	RB
12327	903	88	quick	quick	JJ
12327	903	89	oven	oven	NN
12327	903	90	.	.	.
12327	904	1	*	*	NFP
12327	904	2	*	*	NFP
12327	904	3	*	*	NFP
12327	904	4	*	*	NFP
12327	904	5	*	*	NFP
12327	904	6	CITRON	CITRON	NNP
12327	904	7	PUDDING	PUDDING	NNP
12327	904	8	.	.	.
12327	905	1	Cut	cut	NN
12327	905	2	in	in	IN
12327	905	3	slices	slice	NNS
12327	905	4	two	two	CD
12327	905	5	ounces	ounce	NNS
12327	905	6	of	of	IN
12327	905	7	citron	citron	NN
12327	905	8	,	,	,
12327	905	9	the	the	DT
12327	905	10	same	same	JJ
12327	905	11	quantity	quantity	NN
12327	905	12	of	of	IN
12327	905	13	candied	candy	VBN
12327	905	14	orange	orange	NN
12327	905	15	and	and	CC
12327	905	16	lemon	lemon	NN
12327	905	17	peel	peel	NN
12327	905	18	,	,	,
12327	905	19	add	add	VB
12327	905	20	to	to	IN
12327	905	21	them	-PRON-	PRP
12327	905	22	four	four	CD
12327	905	23	ounces	ounce	NNS
12327	905	24	of	of	IN
12327	905	25	loaf	loaf	NN
12327	905	26	sugar	sugar	NN
12327	905	27	,	,	,
12327	905	28	and	and	CC
12327	905	29	four	four	CD
12327	905	30	of	of	IN
12327	905	31	fresh	fresh	JJ
12327	905	32	butter	butter	NN
12327	905	33	;	;	:
12327	905	34	line	line	VB
12327	905	35	a	a	DT
12327	905	36	dish	dish	NN
12327	905	37	with	with	IN
12327	905	38	fine	fine	JJ
12327	905	39	puff	puff	NN
12327	905	40	paste	paste	NN
12327	905	41	,	,	,
12327	905	42	and	and	CC
12327	905	43	beat	beat	VBD
12327	905	44	up	up	RP
12327	905	45	to	to	IN
12327	905	46	a	a	DT
12327	905	47	froth	froth	NN
12327	905	48	the	the	DT
12327	905	49	yolks	yolk	NNS
12327	905	50	of	of	IN
12327	905	51	four	four	CD
12327	905	52	eggs	egg	NNS
12327	905	53	and	and	CC
12327	905	54	the	the	DT
12327	905	55	whites	white	NNS
12327	905	56	of	of	IN
12327	905	57	two	two	CD
12327	905	58	,	,	,
12327	905	59	fill	fill	VB
12327	905	60	the	the	DT
12327	905	61	dish	dish	NN
12327	905	62	with	with	IN
12327	905	63	these	these	DT
12327	905	64	ingredients	ingredient	NNS
12327	905	65	and	and	CC
12327	905	66	bake	bake	VB
12327	905	67	half	half	PDT
12327	905	68	an	an	DT
12327	905	69	hour	hour	NN
12327	905	70	.	.	.
12327	906	1	The	the	DT
12327	906	2	dish	dish	NN
12327	906	3	should	should	MD
12327	906	4	be	be	VB
12327	906	5	shallow	shallow	JJ
12327	906	6	.	.	.
12327	907	1	*	*	NFP
12327	907	2	*	*	NFP
12327	907	3	*	*	NFP
12327	907	4	*	*	NFP
12327	907	5	*	*	NFP
12327	907	6	STEWED	STEWED	NNP
12327	907	7	PEARS	pear	NNS
12327	907	8	.	.	.
12327	908	1	Peel	peel	NN
12327	908	2	,	,	,
12327	908	3	core	core	NN
12327	908	4	,	,	,
12327	908	5	and	and	CC
12327	908	6	quarter	quarter	VB
12327	908	7	a	a	DT
12327	908	8	dozen	dozen	NN
12327	908	9	fine	fine	JJ
12327	908	10	large	large	JJ
12327	908	11	baking	baking	NN
12327	908	12	pears	pear	NNS
12327	908	13	,	,	,
12327	908	14	put	put	VBD
12327	908	15	them	-PRON-	PRP
12327	908	16	into	into	IN
12327	908	17	a	a	DT
12327	908	18	stewpan	stewpan	NN
12327	908	19	with	with	IN
12327	908	20	half	half	PDT
12327	908	21	a	a	DT
12327	908	22	pound	pound	NN
12327	908	23	of	of	IN
12327	908	24	white	white	JJ
12327	908	25	sugar	sugar	NN
12327	908	26	and	and	CC
12327	908	27	sufficient	sufficient	JJ
12327	908	28	cold	cold	JJ
12327	908	29	water	water	NN
12327	908	30	to	to	TO
12327	908	31	cover	cover	VB
12327	908	32	them	-PRON-	PRP
12327	908	33	;	;	:
12327	908	34	with	with	IN
12327	908	35	a	a	DT
12327	908	36	small	small	JJ
12327	908	37	quantity	quantity	NN
12327	908	38	of	of	IN
12327	908	39	the	the	DT
12327	908	40	peelings	peeling	NNS
12327	908	41	,	,	,
12327	908	42	a	a	DT
12327	908	43	few	few	JJ
12327	908	44	cloves	clove	NNS
12327	908	45	,	,	,
12327	908	46	and	and	CC
12327	908	47	a	a	DT
12327	908	48	little	little	JJ
12327	908	49	cochineal	cochineal	NN
12327	908	50	tied	tie	VBN
12327	908	51	up	up	RP
12327	908	52	in	in	IN
12327	908	53	a	a	DT
12327	908	54	muslin	muslin	NN
12327	908	55	bag	bag	NN
12327	908	56	,	,	,
12327	908	57	let	let	VB
12327	908	58	them	-PRON-	PRP
12327	908	59	stew	stew	VB
12327	908	60	gently	gently	RB
12327	908	61	,	,	,
12327	908	62	and	and	CC
12327	908	63	closely	closely	RB
12327	908	64	covered	cover	VBN
12327	908	65	until	until	IN
12327	908	66	tender	tender	NN
12327	908	67	.	.	.
12327	909	1	*	*	NFP
12327	909	2	*	*	NFP
12327	909	3	*	*	NFP
12327	909	4	*	*	NFP
12327	909	5	*	*	NFP
12327	909	6	BAKED	BAKED	NNP
12327	909	7	PEARS	pear	NNS
12327	909	8	.	.	.
12327	910	1	Peel	peel	VB
12327	910	2	them	-PRON-	PRP
12327	910	3	and	and	CC
12327	910	4	stick	stick	VB
12327	910	5	a	a	DT
12327	910	6	couple	couple	NN
12327	910	7	of	of	IN
12327	910	8	cloves	clove	NNS
12327	910	9	in	in	IN
12327	910	10	each	each	DT
12327	910	11	pear	pear	NN
12327	910	12	,	,	,
12327	910	13	place	place	VB
12327	910	14	them	-PRON-	PRP
12327	910	15	in	in	IN
12327	910	16	a	a	DT
12327	910	17	deep	deep	JJ
12327	910	18	dish	dish	NN
12327	910	19	,	,	,
12327	910	20	with	with	IN
12327	910	21	half	half	PDT
12327	910	22	a	a	DT
12327	910	23	pound	pound	NN
12327	910	24	of	of	IN
12327	910	25	brown	brown	JJ
12327	910	26	sugar	sugar	NN
12327	910	27	and	and	CC
12327	910	28	a	a	DT
12327	910	29	little	little	JJ
12327	910	30	water	water	NN
12327	910	31	,	,	,
12327	910	32	let	let	VB
12327	910	33	them	-PRON-	PRP
12327	910	34	bake	bake	VB
12327	910	35	till	till	IN
12327	910	36	quite	quite	RB
12327	910	37	tender	tender	NN
12327	910	38	.	.	.
12327	911	1	*	*	NFP
12327	911	2	*	*	NFP
12327	911	3	*	*	NFP
12327	911	4	*	*	NFP
12327	911	5	*	*	NFP
12327	911	6	STEWED	STEWED	NNP
12327	911	7	PIPPINS	PIPPINS	NNPS
12327	911	8	.	.	.
12327	912	1	Peel	peel	VB
12327	912	2	the	the	DT
12327	912	3	pippins	pippin	NNS
12327	912	4	and	and	CC
12327	912	5	stew	stew	VB
12327	912	6	them	-PRON-	PRP
12327	912	7	gently	gently	RB
12327	912	8	with	with	IN
12327	912	9	a	a	DT
12327	912	10	little	little	JJ
12327	912	11	water	water	NN
12327	912	12	,	,	,
12327	912	13	white	white	JJ
12327	912	14	sugar	sugar	NN
12327	912	15	,	,	,
12327	912	16	and	and	CC
12327	912	17	a	a	DT
12327	912	18	little	little	JJ
12327	912	19	lemon	lemon	NN
12327	912	20	peel	peel	NN
12327	912	21	;	;	:
12327	912	22	preserve	preserve	NN
12327	912	23	is	be	VBZ
12327	912	24	usually	usually	RB
12327	912	25	used	use	VBN
12327	912	26	to	to	TO
12327	912	27	ornament	ornament	VB
12327	912	28	the	the	DT
12327	912	29	top	top	NN
12327	912	30	of	of	IN
12327	912	31	each	each	DT
12327	912	32	apple	apple	NN
12327	912	33	;	;	:
12327	912	34	they	-PRON-	PRP
12327	912	35	should	should	MD
12327	912	36	,	,	,
12327	912	37	when	when	WRB
12327	912	38	done	do	VBN
12327	912	39	,	,	,
12327	912	40	look	look	VB
12327	912	41	white	white	JJ
12327	912	42	and	and	CC
12327	912	43	rather	rather	RB
12327	912	44	transparent	transparent	JJ
12327	912	45	.	.	.
12327	913	1	*	*	NFP
12327	913	2	*	*	NFP
12327	913	3	*	*	NFP
12327	913	4	*	*	NFP
12327	913	5	*	*	NFP
12327	913	6	SIESTA	siesta	JJ
12327	913	7	CAKE	CAKE	NNS
12327	913	8	.	.	.
12327	914	1	Take	take	VB
12327	914	2	one	one	CD
12327	914	3	pound	pound	NN
12327	914	4	of	of	IN
12327	914	5	butter	butter	NN
12327	914	6	,	,	,
12327	914	7	warm	warm	VB
12327	914	8	it	-PRON-	PRP
12327	914	9	over	over	IN
12327	914	10	the	the	DT
12327	914	11	fire	fire	NN
12327	914	12	with	with	IN
12327	914	13	a	a	DT
12327	914	14	little	little	JJ
12327	914	15	milk	milk	NN
12327	914	16	,	,	,
12327	914	17	put	put	VB
12327	914	18	it	-PRON-	PRP
12327	914	19	into	into	IN
12327	914	20	a	a	DT
12327	914	21	pan	pan	NN
12327	914	22	with	with	IN
12327	914	23	a	a	DT
12327	914	24	pound	pound	NN
12327	914	25	of	of	IN
12327	914	26	flour	flour	NN
12327	914	27	,	,	,
12327	914	28	six	six	CD
12327	914	29	eggs	egg	NNS
12327	914	30	,	,	,
12327	914	31	a	a	DT
12327	914	32	quarter	quarter	NN
12327	914	33	of	of	IN
12327	914	34	a	a	DT
12327	914	35	pound	pound	NN
12327	914	36	of	of	IN
12327	914	37	sweet	sweet	JJ
12327	914	38	almonds	almond	NNS
12327	914	39	finely	finely	RB
12327	914	40	pounded	pound	VBN
12327	914	41	,	,	,
12327	914	42	and	and	CC
12327	914	43	two	two	CD
12327	914	44	table	table	NN
12327	914	45	-	-	HYPH
12327	914	46	spoonsful	spoonsful	JJ
12327	914	47	of	of	IN
12327	914	48	yeast	yeast	NN
12327	914	49	;	;	:
12327	914	50	beat	beat	VBD
12327	914	51	these	these	DT
12327	914	52	ingredients	ingredient	NNS
12327	914	53	well	well	RB
12327	914	54	together	together	RB
12327	914	55	into	into	IN
12327	914	56	a	a	DT
12327	914	57	light	light	JJ
12327	914	58	paste	paste	NN
12327	914	59	,	,	,
12327	914	60	and	and	CC
12327	914	61	set	set	VBD
12327	914	62	it	-PRON-	PRP
12327	914	63	before	before	IN
12327	914	64	the	the	DT
12327	914	65	fire	fire	NN
12327	914	66	to	to	TO
12327	914	67	rise	rise	VB
12327	914	68	,	,	,
12327	914	69	butter	butter	VB
12327	914	70	the	the	DT
12327	914	71	inside	inside	NN
12327	914	72	of	of	IN
12327	914	73	a	a	DT
12327	914	74	pan	pan	NN
12327	914	75	,	,	,
12327	914	76	and	and	CC
12327	914	77	fill	fill	VB
12327	914	78	it	-PRON-	PRP
12327	914	79	with	with	IN
12327	914	80	alternate	alternate	JJ
12327	914	81	layers	layer	NNS
12327	914	82	of	of	IN
12327	914	83	the	the	DT
12327	914	84	paste	paste	NN
12327	914	85	,	,	,
12327	914	86	and	and	CC
12327	914	87	of	of	IN
12327	914	88	pounded	pound	VBN
12327	914	89	almonds	almond	NNS
12327	914	90	,	,	,
12327	914	91	sugar	sugar	NN
12327	914	92	,	,	,
12327	914	93	citron	citron	NN
12327	914	94	,	,	,
12327	914	95	and	and	CC
12327	914	96	cinnamon	cinnamon	NN
12327	914	97	;	;	:
12327	914	98	when	when	WRB
12327	914	99	baked	bake	VBN
12327	914	100	,	,	,
12327	914	101	and	and	CC
12327	914	102	while	while	IN
12327	914	103	hot	hot	JJ
12327	914	104	,	,	,
12327	914	105	make	make	VB
12327	914	106	holes	hole	NNS
12327	914	107	through	through	IN
12327	914	108	the	the	DT
12327	914	109	siesta	siesta	NN
12327	914	110	with	with	IN
12327	914	111	a	a	DT
12327	914	112	small	small	JJ
12327	914	113	silver	silver	NN
12327	914	114	skewer	skewer	NN
12327	914	115	,	,	,
12327	914	116	taking	take	VBG
12327	914	117	care	care	NN
12327	914	118	not	not	RB
12327	914	119	to	to	TO
12327	914	120	break	break	VB
12327	914	121	it	-PRON-	PRP
12327	914	122	,	,	,
12327	914	123	and	and	CC
12327	914	124	pour	pour	VB
12327	914	125	over	over	RP
12327	914	126	clarified	clarified	JJ
12327	914	127	sugar	sugar	NN
12327	914	128	till	till	IN
12327	914	129	it	-PRON-	PRP
12327	914	130	is	be	VBZ
12327	914	131	perfectly	perfectly	RB
12327	914	132	soaked	soak	VBN
12327	914	133	through	through	RB
12327	914	134	.	.	.
12327	915	1	*	*	NFP
12327	915	2	*	*	NFP
12327	915	3	*	*	NFP
12327	915	4	*	*	NFP
12327	915	5	*	*	NFP
12327	915	6	A	a	DT
12327	915	7	PLAIN	plain	JJ
12327	915	8	BOLA	bola	NN
12327	915	9	.	.	.
12327	916	1	Take	take	VB
12327	916	2	three	three	CD
12327	916	3	quarters	quarter	NNS
12327	916	4	of	of	IN
12327	916	5	a	a	DT
12327	916	6	pound	pound	NN
12327	916	7	of	of	IN
12327	916	8	white	white	JJ
12327	916	9	sugar	sugar	NN
12327	916	10	,	,	,
12327	916	11	three	three	CD
12327	916	12	quarters	quarter	NNS
12327	916	13	of	of	IN
12327	916	14	a	a	DT
12327	916	15	pound	pound	NN
12327	916	16	of	of	IN
12327	916	17	fresh	fresh	JJ
12327	916	18	butter	butter	NN
12327	916	19	,	,	,
12327	916	20	two	two	CD
12327	916	21	eggs	egg	NNS
12327	916	22	,	,	,
12327	916	23	one	one	CD
12327	916	24	pound	pound	NN
12327	916	25	and	and	CC
12327	916	26	a	a	DT
12327	916	27	half	half	NN
12327	916	28	of	of	IN
12327	916	29	flour	flour	NN
12327	916	30	,	,	,
12327	916	31	three	three	CD
12327	916	32	spoonsful	spoonsful	NN
12327	916	33	of	of	IN
12327	916	34	yeast	yeast	NN
12327	916	35	,	,	,
12327	916	36	a	a	DT
12327	916	37	little	little	JJ
12327	916	38	milk	milk	NN
12327	916	39	,	,	,
12327	916	40	and	and	CC
12327	916	41	two	two	CD
12327	916	42	ounces	ounce	NNS
12327	916	43	of	of	IN
12327	916	44	citron	citron	NN
12327	916	45	cut	cut	VBD
12327	916	46	thin	thin	JJ
12327	916	47	,	,	,
12327	916	48	and	and	CC
12327	916	49	mix	mix	VB
12327	916	50	into	into	IN
12327	916	51	a	a	DT
12327	916	52	light	light	JJ
12327	916	53	paste	paste	NN
12327	916	54	;	;	:
12327	916	55	bake	bake	NN
12327	916	56	in	in	IN
12327	916	57	a	a	DT
12327	916	58	tin	tin	NN
12327	916	59	,	,	,
12327	916	60	and	and	CC
12327	916	61	strew	strew	VBD
12327	916	62	powdered	powdered	JJ
12327	916	63	sugar	sugar	NN
12327	916	64	and	and	CC
12327	916	65	cinnamon	cinnamon	NN
12327	916	66	over	over	IN
12327	916	67	it	-PRON-	PRP
12327	916	68	before	before	IN
12327	916	69	baking	baking	NN
12327	916	70	.	.	.
12327	917	1	The	the	DT
12327	917	2	above	above	JJ
12327	917	3	ingredients	ingredient	NNS
12327	917	4	are	be	VBP
12327	917	5	often	often	RB
12327	917	6	baked	bake	VBN
12327	917	7	in	in	IN
12327	917	8	small	small	JJ
12327	917	9	tins	tin	NNS
12327	917	10	or	or	CC
12327	917	11	cups	cup	NNS
12327	917	12	.	.	.
12327	918	1	*	*	NFP
12327	918	2	*	*	NFP
12327	918	3	*	*	NFP
12327	918	4	*	*	NFP
12327	918	5	*	*	NFP
12327	918	6	ALMOND	almond	NN
12327	918	7	TEA	tea	NN
12327	918	8	-	-	HYPH
12327	918	9	CAKES	CAKES	NNP
12327	918	10	.	.	.
12327	919	1	Take	take	VB
12327	919	2	half	half	JJ
12327	919	3	-	-	HYPH
12327	919	4	a	a	DT
12327	919	5	-	-	HYPH
12327	919	6	pound	pound	NN
12327	919	7	of	of	IN
12327	919	8	flour	flour	NN
12327	919	9	,	,	,
12327	919	10	three	three	CD
12327	919	11	ounces	ounce	NNS
12327	919	12	of	of	IN
12327	919	13	which	which	WDT
12327	919	14	are	be	VBP
12327	919	15	to	to	TO
12327	919	16	be	be	VB
12327	919	17	put	put	VBN
12327	919	18	aside	aside	RB
12327	919	19	for	for	IN
12327	919	20	rolling	roll	VBG
12327	919	21	out	out	RP
12327	919	22	the	the	DT
12327	919	23	cakes	cake	NNS
12327	919	24	,	,	,
12327	919	25	the	the	DT
12327	919	26	other	other	JJ
12327	919	27	five	five	CD
12327	919	28	ounces	ounce	NNS
12327	919	29	,	,	,
12327	919	30	with	with	IN
12327	919	31	a	a	DT
12327	919	32	quarter	quarter	NN
12327	919	33	of	of	IN
12327	919	34	a	a	DT
12327	919	35	pound	pound	NN
12327	919	36	of	of	IN
12327	919	37	fresh	fresh	JJ
12327	919	38	butter	butter	NN
12327	919	39	,	,	,
12327	919	40	are	be	VBP
12327	919	41	to	to	TO
12327	919	42	be	be	VB
12327	919	43	set	set	VBN
12327	919	44	before	before	IN
12327	919	45	the	the	DT
12327	919	46	fire	fire	NN
12327	919	47	for	for	IN
12327	919	48	a	a	DT
12327	919	49	few	few	JJ
12327	919	50	minutes	minute	NNS
12327	919	51	;	;	:
12327	919	52	after	after	IN
12327	919	53	which	which	WDT
12327	919	54	mix	mix	VBP
12327	919	55	with	with	IN
12327	919	56	it	-PRON-	PRP
12327	919	57	half	half	PDT
12327	919	58	a	a	DT
12327	919	59	pound	pound	NN
12327	919	60	of	of	IN
12327	919	61	sugar	sugar	NN
12327	919	62	,	,	,
12327	919	63	a	a	DT
12327	919	64	quarter	quarter	NN
12327	919	65	of	of	IN
12327	919	66	a	a	DT
12327	919	67	pound	pound	NN
12327	919	68	of	of	IN
12327	919	69	sweet	sweet	JJ
12327	919	70	almonds	almond	NNS
12327	919	71	,	,	,
12327	919	72	chopped	chop	VBD
12327	919	73	fine	fine	JJ
12327	919	74	,	,	,
12327	919	75	and	and	CC
12327	919	76	a	a	DT
12327	919	77	couple	couple	NN
12327	919	78	of	of	IN
12327	919	79	eggs	egg	NNS
12327	919	80	;	;	:
12327	919	81	make	make	VB
12327	919	82	these	these	DT
12327	919	83	ingredients	ingredient	NNS
12327	919	84	into	into	IN
12327	919	85	thin	thin	JJ
12327	919	86	cakes	cake	NNS
12327	919	87	,	,	,
12327	919	88	and	and	CC
12327	919	89	strew	strew	VBD
12327	919	90	over	over	IN
12327	919	91	them	-PRON-	PRP
12327	919	92	ground	ground	NN
12327	919	93	almonds	almond	NNS
12327	919	94	and	and	CC
12327	919	95	white	white	JJ
12327	919	96	sugar	sugar	NN
12327	919	97	,	,	,
12327	919	98	and	and	CC
12327	919	99	bake	bake	VB
12327	919	100	in	in	RP
12327	919	101	a	a	DT
12327	919	102	brisk	brisk	JJ
12327	919	103	oven	oven	NN
12327	919	104	.	.	.
12327	920	1	*	*	NFP
12327	920	2	*	*	NFP
12327	920	3	*	*	NFP
12327	920	4	*	*	NFP
12327	920	5	*	*	NFP
12327	920	6	OIL	oil	NN
12327	920	7	TWIST	TWIST	NNP
12327	920	8	.	.	.
12327	921	1	Take	take	VB
12327	921	2	half	half	PDT
12327	921	3	a	a	DT
12327	921	4	quartern	quartern	NN
12327	921	5	of	of	IN
12327	921	6	dough	dough	NN
12327	921	7	,	,	,
12327	921	8	one	one	CD
12327	921	9	gill	gill	NN
12327	921	10	of	of	IN
12327	921	11	the	the	DT
12327	921	12	best	good	JJS
12327	921	13	Florence	Florence	NNP
12327	921	14	oil	oil	NN
12327	921	15	,	,	,
12327	921	16	half	half	PDT
12327	921	17	a	a	DT
12327	921	18	pound	pound	NN
12327	921	19	of	of	IN
12327	921	20	currants	currant	NNS
12327	921	21	,	,	,
12327	921	22	half	half	PDT
12327	921	23	a	a	DT
12327	921	24	pound	pound	NN
12327	921	25	of	of	IN
12327	921	26	moist	moist	JJ
12327	921	27	sugar	sugar	NN
12327	921	28	,	,	,
12327	921	29	and	and	CC
12327	921	30	a	a	DT
12327	921	31	little	little	JJ
12327	921	32	cinnamon	cinnamon	NN
12327	921	33	;	;	:
12327	921	34	mix	mix	VB
12327	921	35	all	all	DT
12327	921	36	well	well	RB
12327	921	37	together	together	RB
12327	921	38	,	,	,
12327	921	39	make	make	VB
12327	921	40	it	-PRON-	PRP
12327	921	41	up	up	RP
12327	921	42	in	in	IN
12327	921	43	the	the	DT
12327	921	44	form	form	NN
12327	921	45	of	of	IN
12327	921	46	a	a	DT
12327	921	47	twist	twist	NN
12327	921	48	,	,	,
12327	921	49	and	and	CC
12327	921	50	bake	bake	VB
12327	921	51	it	-PRON-	PRP
12327	921	52	.	.	.
12327	922	1	*	*	NFP
12327	922	2	*	*	NFP
12327	922	3	*	*	NFP
12327	922	4	*	*	NFP
12327	922	5	*	*	NFP
12327	922	6	CINNAMON	CINNAMON	NNS
12327	922	7	CAKES	CAKES	NNP
12327	922	8	.	.	.
12327	923	1	Rub	rub	VB
12327	923	2	half	half	PDT
12327	923	3	a	a	DT
12327	923	4	pound	pound	NN
12327	923	5	of	of	IN
12327	923	6	fresh	fresh	JJ
12327	923	7	butter	butter	NN
12327	923	8	into	into	IN
12327	923	9	a	a	DT
12327	923	10	pound	pound	NN
12327	923	11	of	of	IN
12327	923	12	flour	flour	NN
12327	923	13	;	;	:
12327	923	14	work	work	VB
12327	923	15	it	-PRON-	PRP
12327	923	16	well	well	RB
12327	923	17	together	together	RB
12327	923	18	,	,	,
12327	923	19	then	then	RB
12327	923	20	add	add	VB
12327	923	21	half	half	PDT
12327	923	22	a	a	DT
12327	923	23	pound	pound	NN
12327	923	24	of	of	IN
12327	923	25	sifted	sift	VBN
12327	923	26	sugar	sugar	NN
12327	923	27	,	,	,
12327	923	28	and	and	CC
12327	923	29	a	a	DT
12327	923	30	tea	tea	NN
12327	923	31	-	-	HYPH
12327	923	32	spoonful	spoonful	JJ
12327	923	33	of	of	IN
12327	923	34	pounded	pound	VBN
12327	923	35	cinnamon	cinnamon	NN
12327	923	36	,	,	,
12327	923	37	and	and	CC
12327	923	38	make	make	VB
12327	923	39	it	-PRON-	PRP
12327	923	40	into	into	IN
12327	923	41	a	a	DT
12327	923	42	paste	paste	NN
12327	923	43	,	,	,
12327	923	44	with	with	IN
12327	923	45	three	three	CD
12327	923	46	eggs	egg	NNS
12327	923	47	;	;	:
12327	923	48	roll	roll	VB
12327	923	49	it	-PRON-	PRP
12327	923	50	,	,	,
12327	923	51	and	and	CC
12327	923	52	cut	cut	VBD
12327	923	53	into	into	IN
12327	923	54	small	small	JJ
12327	923	55	cakes	cake	NNS
12327	923	56	,	,	,
12327	923	57	with	with	IN
12327	923	58	tin	tin	NN
12327	923	59	cutters	cutter	NNS
12327	923	60	.	.	.
12327	924	1	*	*	NFP
12327	924	2	*	*	NFP
12327	924	3	*	*	NFP
12327	924	4	*	*	NFP
12327	924	5	*	*	NFP
12327	924	6	RICH	rich	JJ
12327	924	7	PLUM	PLUM	NNP
12327	924	8	CAKE	CAKE	NNS
12327	924	9	.	.	.
12327	925	1	Beat	beat	VB
12327	925	2	to	to	IN
12327	925	3	a	a	DT
12327	925	4	cream	cream	NN
12327	925	5	one	one	CD
12327	925	6	pound	pound	NN
12327	925	7	of	of	IN
12327	925	8	butter	butter	NN
12327	925	9	,	,	,
12327	925	10	to	to	TO
12327	925	11	which	which	WDT
12327	925	12	add	add	VB
12327	925	13	the	the	DT
12327	925	14	same	same	JJ
12327	925	15	quantity	quantity	NN
12327	925	16	of	of	IN
12327	925	17	sifted	sift	VBN
12327	925	18	loaf	loaf	NN
12327	925	19	sugar	sugar	NN
12327	925	20	and	and	CC
12327	925	21	of	of	IN
12327	925	22	fine	fine	JJ
12327	925	23	flour	flour	NN
12327	925	24	,	,	,
12327	925	25	the	the	DT
12327	925	26	whites	white	NNS
12327	925	27	of	of	IN
12327	925	28	ten	ten	CD
12327	925	29	eggs	egg	NNS
12327	925	30	beaten	beat	VBN
12327	925	31	to	to	IN
12327	925	32	a	a	DT
12327	925	33	froth	froth	NN
12327	925	34	,	,	,
12327	925	35	and	and	CC
12327	925	36	the	the	DT
12327	925	37	yolks	yolk	NNS
12327	925	38	of	of	IN
12327	925	39	the	the	DT
12327	925	40	same	same	JJ
12327	925	41	also	also	RB
12327	925	42	beaten	beat	VBN
12327	925	43	till	till	IN
12327	925	44	quite	quite	RB
12327	925	45	smooth	smooth	JJ
12327	925	46	and	and	CC
12327	925	47	thin	thin	JJ
12327	925	48	,	,	,
12327	925	49	and	and	CC
12327	925	50	half	half	PDT
12327	925	51	a	a	DT
12327	925	52	nutmeg	nutmeg	NN
12327	925	53	grated	grate	VBN
12327	925	54	;	;	:
12327	925	55	lastly	lastly	RB
12327	925	56	,	,	,
12327	925	57	work	work	NN
12327	925	58	in	in	IN
12327	925	59	one	one	CD
12327	925	60	pound	pound	NN
12327	925	61	of	of	IN
12327	925	62	well	well	RB
12327	925	63	-	-	HYPH
12327	925	64	washed	wash	VBN
12327	925	65	currants	currant	NNS
12327	925	66	,	,	,
12327	925	67	half	half	PDT
12327	925	68	a	a	DT
12327	925	69	pound	pound	NN
12327	925	70	of	of	IN
12327	925	71	mixed	mixed	JJ
12327	925	72	candied	candy	VBN
12327	925	73	peels	peel	NNS
12327	925	74	,	,	,
12327	925	75	cut	cut	VBD
12327	925	76	small	small	JJ
12327	925	77	,	,	,
12327	925	78	and	and	CC
12327	925	79	a	a	DT
12327	925	80	glass	glass	NN
12327	925	81	of	of	IN
12327	925	82	brandy	brandy	NN
12327	925	83	;	;	:
12327	925	84	bake	bake	VB
12327	925	85	for	for	IN
12327	925	86	two	two	CD
12327	925	87	hours	hour	NNS
12327	925	88	.	.	.
12327	926	1	*	*	NFP
12327	926	2	*	*	NFP
12327	926	3	*	*	NFP
12327	926	4	*	*	NFP
12327	926	5	*	*	NFP
12327	926	6	DIET	diet	NN
12327	926	7	-	-	HYPH
12327	926	8	BREAD	bread	NN
12327	926	9	CAKE	CAKE	NNS
12327	926	10	.	.	.
12327	927	1	Beat	beat	VB
12327	927	2	together	together	RB
12327	927	3	five	five	CD
12327	927	4	eggs	egg	NNS
12327	927	5	and	and	CC
12327	927	6	half	half	PDT
12327	927	7	a	a	DT
12327	927	8	pound	pound	NN
12327	927	9	of	of	IN
12327	927	10	white	white	JJ
12327	927	11	sugar	sugar	NN
12327	927	12	,	,	,
12327	927	13	then	then	RB
12327	927	14	add	add	VB
12327	927	15	six	six	CD
12327	927	16	ounces	ounce	NNS
12327	927	17	of	of	IN
12327	927	18	flour	flour	NN
12327	927	19	well	well	RB
12327	927	20	dried	dry	VBN
12327	927	21	and	and	CC
12327	927	22	sifted	sift	VBN
12327	927	23	,	,	,
12327	927	24	a	a	DT
12327	927	25	little	little	JJ
12327	927	26	lemon	lemon	NN
12327	927	27	-	-	HYPH
12327	927	28	juice	juice	NN
12327	927	29	and	and	CC
12327	927	30	grated	grate	VBD
12327	927	31	lemon	lemon	NN
12327	927	32	-	-	HYPH
12327	927	33	peel	peel	NN
12327	927	34	;	;	:
12327	927	35	bake	bake	NN
12327	927	36	in	in	IN
12327	927	37	a	a	DT
12327	927	38	moderate	moderate	JJ
12327	927	39	oven	oven	NN
12327	927	40	.	.	.
12327	928	1	*	*	NFP
12327	928	2	*	*	NFP
12327	928	3	*	*	NFP
12327	928	4	*	*	NFP
12327	928	5	*	*	NFP
12327	928	6	DROP	drop	NN
12327	928	7	CAKES	CAKES	NNP
12327	928	8	.	.	.
12327	929	1	Mix	mix	VB
12327	929	2	one	one	CD
12327	929	3	pound	pound	NN
12327	929	4	of	of	IN
12327	929	5	flour	flour	NN
12327	929	6	with	with	IN
12327	929	7	the	the	DT
12327	929	8	same	same	JJ
12327	929	9	quantity	quantity	NN
12327	929	10	of	of	IN
12327	929	11	butter	butter	NN
12327	929	12	,	,	,
12327	929	13	sugar	sugar	NN
12327	929	14	,	,	,
12327	929	15	and	and	CC
12327	929	16	currants	currant	NNS
12327	929	17	;	;	:
12327	929	18	make	make	VB
12327	929	19	these	these	DT
12327	929	20	into	into	IN
12327	929	21	a	a	DT
12327	929	22	paste	paste	NN
12327	929	23	with	with	IN
12327	929	24	a	a	DT
12327	929	25	couple	couple	NN
12327	929	26	of	of	IN
12327	929	27	eggs	egg	NNS
12327	929	28	,	,	,
12327	929	29	add	add	VB
12327	929	30	a	a	DT
12327	929	31	little	little	JJ
12327	929	32	orange	orange	JJ
12327	929	33	flower	flower	NN
12327	929	34	-	-	HYPH
12327	929	35	water	water	NN
12327	929	36	and	and	CC
12327	929	37	a	a	DT
12327	929	38	little	little	JJ
12327	929	39	white	white	JJ
12327	929	40	wine	wine	NN
12327	929	41	;	;	:
12327	929	42	if	if	IN
12327	929	43	the	the	DT
12327	929	44	paste	paste	NN
12327	929	45	is	be	VBZ
12327	929	46	likely	likely	JJ
12327	929	47	to	to	TO
12327	929	48	be	be	VB
12327	929	49	too	too	RB
12327	929	50	thin	thin	JJ
12327	929	51	when	when	WRB
12327	929	52	two	two	CD
12327	929	53	eggs	egg	NNS
12327	929	54	are	be	VBP
12327	929	55	used	use	VBN
12327	929	56	,	,	,
12327	929	57	omit	omit	VB
12327	929	58	the	the	DT
12327	929	59	white	white	NN
12327	929	60	of	of	IN
12327	929	61	one	one	CD
12327	929	62	;	;	:
12327	929	63	drop	drop	VB
12327	929	64	the	the	DT
12327	929	65	mixture	mixture	NN
12327	929	66	when	when	WRB
12327	929	67	ready	ready	JJ
12327	929	68	on	on	IN
12327	929	69	a	a	DT
12327	929	70	tin	tin	JJ
12327	929	71	plate	plate	NN
12327	929	72	,	,	,
12327	929	73	and	and	CC
12327	929	74	bake	bake	NN
12327	929	75	.	.	.
12327	930	1	*	*	NFP
12327	930	2	*	*	NFP
12327	930	3	*	*	NFP
12327	930	4	*	*	NFP
12327	930	5	*	*	NFP
12327	930	6	A	a	DT
12327	930	7	COMMON	common	JJ
12327	930	8	CAKE	CAKE	NNS
12327	930	9	.	.	.
12327	931	1	Rub	rub	VB
12327	931	2	in	in	RP
12327	931	3	with	with	IN
12327	931	4	one	one	CD
12327	931	5	pound	pound	NN
12327	931	6	of	of	IN
12327	931	7	flour	flour	NN
12327	931	8	six	six	CD
12327	931	9	ounces	ounce	NNS
12327	931	10	of	of	IN
12327	931	11	butter	butter	NN
12327	931	12	,	,	,
12327	931	13	and	and	CC
12327	931	14	two	two	CD
12327	931	15	tea	tea	NN
12327	931	16	-	-	HYPH
12327	931	17	spoonsful	spoonsful	JJ
12327	931	18	of	of	IN
12327	931	19	yeast	yeast	NN
12327	931	20	,	,	,
12327	931	21	to	to	IN
12327	931	22	a	a	DT
12327	931	23	paste	paste	NN
12327	931	24	;	;	:
12327	931	25	set	set	VB
12327	931	26	it	-PRON-	PRP
12327	931	27	to	to	TO
12327	931	28	rise	rise	VB
12327	931	29	,	,	,
12327	931	30	then	then	RB
12327	931	31	mix	mix	VB
12327	931	32	in	in	IN
12327	931	33	five	five	CD
12327	931	34	eggs	egg	NNS
12327	931	35	,	,	,
12327	931	36	half	half	PDT
12327	931	37	a	a	DT
12327	931	38	pound	pound	NN
12327	931	39	of	of	IN
12327	931	40	sugar	sugar	NN
12327	931	41	,	,	,
12327	931	42	and	and	CC
12327	931	43	a	a	DT
12327	931	44	quarter	quarter	NN
12327	931	45	of	of	IN
12327	931	46	a	a	DT
12327	931	47	pint	pint	NN
12327	931	48	of	of	IN
12327	931	49	milk	milk	NN
12327	931	50	;	;	:
12327	931	51	add	add	VB
12327	931	52	currants	currant	NNS
12327	931	53	or	or	CC
12327	931	54	carraways	carraway	NNS
12327	931	55	,	,	,
12327	931	56	and	and	CC
12327	931	57	beat	beat	VBD
12327	931	58	well	well	RB
12327	931	59	together	together	RB
12327	931	60	.	.	.
12327	932	1	If	if	IN
12327	932	2	required	require	VBN
12327	932	3	to	to	TO
12327	932	4	be	be	VB
12327	932	5	richer	rich	JJR
12327	932	6	,	,	,
12327	932	7	put	put	VB
12327	932	8	more	more	JJR
12327	932	9	butter	butter	NN
12327	932	10	and	and	CC
12327	932	11	eggs	egg	NNS
12327	932	12	,	,	,
12327	932	13	and	and	CC
12327	932	14	add	add	VB
12327	932	15	candied	candy	VBN
12327	932	16	citron	citron	NN
12327	932	17	and	and	CC
12327	932	18	lemon	lemon	NN
12327	932	19	-	-	HYPH
12327	932	20	peel	peel	NN
12327	932	21	.	.	.
12327	933	1	*	*	NFP
12327	933	2	*	*	NFP
12327	933	3	*	*	NFP
12327	933	4	*	*	NFP
12327	933	5	*	*	NFP
12327	933	6	A	a	DT
12327	933	7	SODA	soda	NN
12327	933	8	CAKE	CAKE	NNS
12327	933	9	.	.	.
12327	934	1	Mix	mix	VB
12327	934	2	with	with	IN
12327	934	3	the	the	DT
12327	934	4	above	above	JJ
12327	934	5	ingredients	ingredient	NNS
12327	934	6	one	one	CD
12327	934	7	drachm	drachm	NN
12327	934	8	of	of	IN
12327	934	9	soda	soda	NN
12327	934	10	,	,	,
12327	934	11	which	which	WDT
12327	934	12	should	should	MD
12327	934	13	be	be	VB
12327	934	14	rubbed	rub	VBN
12327	934	15	in	in	IN
12327	934	16	with	with	IN
12327	934	17	the	the	DT
12327	934	18	flour	flour	NN
12327	934	19	.	.	.
12327	935	1	This	this	DT
12327	935	2	is	be	VBZ
12327	935	3	reckoned	reckon	VBN
12327	935	4	a	a	DT
12327	935	5	wholesome	wholesome	JJ
12327	935	6	cake	cake	NN
12327	935	7	,	,	,
12327	935	8	and	and	CC
12327	935	9	half	half	PDT
12327	935	10	the	the	DT
12327	935	11	quantity	quantity	NN
12327	935	12	of	of	IN
12327	935	13	eggs	egg	NNS
12327	935	14	are	be	VBP
12327	935	15	required	require	VBN
12327	935	16	,	,	,
12327	935	17	or	or	CC
12327	935	18	it	-PRON-	PRP
12327	935	19	may	may	MD
12327	935	20	be	be	VB
12327	935	21	rendered	render	VBN
12327	935	22	a	a	DT
12327	935	23	fine	fine	JJ
12327	935	24	rich	rich	JJ
12327	935	25	cake	cake	NN
12327	935	26	by	by	IN
12327	935	27	increasing	increase	VBG
12327	935	28	the	the	DT
12327	935	29	quantity	quantity	NN
12327	935	30	of	of	IN
12327	935	31	eggs	egg	NNS
12327	935	32	,	,	,
12327	935	33	butter	butter	NN
12327	935	34	,	,	,
12327	935	35	and	and	CC
12327	935	36	fruit	fruit	NN
12327	935	37	.	.	.
12327	936	1	*	*	NFP
12327	936	2	*	*	NFP
12327	936	3	*	*	NFP
12327	936	4	*	*	NFP
12327	936	5	*	*	NFP
12327	936	6	A	a	DT
12327	936	7	PLAIN	plain	NN
12327	936	8	CAKE	CAKE	NNS
12327	936	9	.	.	.
12327	937	1	Work	work	VB
12327	937	2	into	into	IN
12327	937	3	two	two	CD
12327	937	4	pounds	pound	NNS
12327	937	5	of	of	IN
12327	937	6	dough	dough	NN
12327	937	7	a	a	DT
12327	937	8	quarter	quarter	NN
12327	937	9	of	of	IN
12327	937	10	a	a	DT
12327	937	11	pound	pound	NN
12327	937	12	of	of	IN
12327	937	13	sugar	sugar	NN
12327	937	14	,	,	,
12327	937	15	the	the	DT
12327	937	16	same	same	JJ
12327	937	17	of	of	IN
12327	937	18	butter	butter	NN
12327	937	19	;	;	:
12327	937	20	add	add	VB
12327	937	21	a	a	DT
12327	937	22	couple	couple	NN
12327	937	23	of	of	IN
12327	937	24	eggs	egg	NNS
12327	937	25	,	,	,
12327	937	26	and	and	CC
12327	937	27	bake	bake	VB
12327	937	28	in	in	RP
12327	937	29	a	a	DT
12327	937	30	tin	tin	NN
12327	937	31	.	.	.
12327	938	1	*	*	NFP
12327	938	2	*	*	NFP
12327	938	3	*	*	NFP
12327	938	4	*	*	NFP
12327	938	5	*	*	NFP
12327	938	6	A	a	DT
12327	938	7	POUND	pound	NN
12327	938	8	CAKE	CAKE	NNS
12327	938	9	.	.	.
12327	939	1	Beat	beat	VB
12327	939	2	to	to	TO
12327	939	3	cream	cream	VB
12327	939	4	a	a	DT
12327	939	5	pound	pound	NN
12327	939	6	of	of	IN
12327	939	7	butter	butter	NN
12327	939	8	and	and	CC
12327	939	9	a	a	DT
12327	939	10	pound	pound	NN
12327	939	11	of	of	IN
12327	939	12	sifted	sift	VBN
12327	939	13	loaf	loaf	NN
12327	939	14	sugar	sugar	NN
12327	939	15	;	;	:
12327	939	16	add	add	VB
12327	939	17	eight	eight	CD
12327	939	18	beaten	beat	VBN
12327	939	19	eggs	egg	NNS
12327	939	20	,	,	,
12327	939	21	stir	stir	VB
12327	939	22	in	in	IN
12327	939	23	lightly	lightly	RB
12327	939	24	three	three	CD
12327	939	25	quarters	quarter	NNS
12327	939	26	of	of	IN
12327	939	27	a	a	DT
12327	939	28	pound	pound	NN
12327	939	29	of	of	IN
12327	939	30	flour	flour	NN
12327	939	31	,	,	,
12327	939	32	beat	beat	VBD
12327	939	33	well	well	RB
12327	939	34	together	together	RB
12327	939	35	,	,	,
12327	939	36	and	and	CC
12327	939	37	bake	bake	VB
12327	939	38	for	for	IN
12327	939	39	one	one	CD
12327	939	40	hour	hour	NN
12327	939	41	in	in	IN
12327	939	42	a	a	DT
12327	939	43	brisk	brisk	JJ
12327	939	44	oven	oven	NN
12327	939	45	;	;	,
12327	939	46	currants	currant	NNS
12327	939	47	may	may	MD
12327	939	48	be	be	VB
12327	939	49	added	add	VBN
12327	939	50	if	if	IN
12327	939	51	,	,	,
12327	939	52	approved	approve	VBN
12327	939	53	.	.	.
12327	940	1	*	*	NFP
12327	940	2	*	*	NFP
12327	940	3	*	*	NFP
12327	940	4	*	*	NFP
12327	940	5	*	*	NFP
12327	940	6	BUTTER	butter	NN
12327	940	7	CAKES	CAKES	NNP
12327	940	8	.	.	.
12327	941	1	Take	take	VB
12327	941	2	equal	equal	JJ
12327	941	3	quantities	quantity	NNS
12327	941	4	of	of	IN
12327	941	5	butter	butter	NN
12327	941	6	and	and	CC
12327	941	7	sugar	sugar	NN
12327	941	8	,	,	,
12327	941	9	say	say	VBP
12327	941	10	half	half	PDT
12327	941	11	a	a	DT
12327	941	12	pound	pound	NN
12327	941	13	of	of	IN
12327	941	14	each	each	DT
12327	941	15	,	,	,
12327	941	16	grate	grate	VB
12327	941	17	the	the	DT
12327	941	18	rind	rind	NN
12327	941	19	of	of	IN
12327	941	20	a	a	DT
12327	941	21	lemon	lemon	NN
12327	941	22	,	,	,
12327	941	23	add	add	VB
12327	941	24	a	a	DT
12327	941	25	little	little	JJ
12327	941	26	cinnamon	cinnamon	NN
12327	941	27	,	,	,
12327	941	28	and	and	CC
12327	941	29	as	as	RB
12327	941	30	much	much	JJ
12327	941	31	flour	flour	NN
12327	941	32	as	as	IN
12327	941	33	will	will	MD
12327	941	34	form	form	VB
12327	941	35	it	-PRON-	PRP
12327	941	36	into	into	IN
12327	941	37	a	a	DT
12327	941	38	paste	paste	NN
12327	941	39	,	,	,
12327	941	40	with	with	IN
12327	941	41	spice	spice	NN
12327	941	42	and	and	CC
12327	941	43	eggs	egg	NNS
12327	941	44	;	;	:
12327	941	45	roll	roll	VB
12327	941	46	it	-PRON-	PRP
12327	941	47	out	out	RP
12327	941	48	,	,	,
12327	941	49	cut	cut	VB
12327	941	50	it	-PRON-	PRP
12327	941	51	into	into	IN
12327	941	52	two	two	CD
12327	941	53	small	small	JJ
12327	941	54	cakes	cake	NNS
12327	941	55	,	,	,
12327	941	56	and	and	CC
12327	941	57	bake	bake	NN
12327	941	58	.	.	.
12327	942	1	A	a	DT
12327	942	2	piece	piece	NN
12327	942	3	of	of	IN
12327	942	4	candied	candy	VBN
12327	942	5	orange	orange	NN
12327	942	6	or	or	CC
12327	942	7	lemon	lemon	NN
12327	942	8	-	-	HYPH
12327	942	9	peel	peel	NN
12327	942	10	may	may	MD
12327	942	11	be	be	VB
12327	942	12	put	put	VBN
12327	942	13	on	on	IN
12327	942	14	the	the	DT
12327	942	15	top	top	NN
12327	942	16	of	of	IN
12327	942	17	each	each	DT
12327	942	18	cake	cake	NN
12327	942	19	.	.	.
12327	943	1	*	*	NFP
12327	943	2	*	*	NFP
12327	943	3	*	*	NFP
12327	943	4	*	*	NFP
12327	943	5	*	*	NFP
12327	943	6	LITTLE	LITTLE	NNP
12327	943	7	SHORT	SHORT	NNP
12327	943	8	CAKES	CAKES	NNP
12327	943	9	.	.	.
12327	944	1	Rub	rub	VB
12327	944	2	into	into	IN
12327	944	3	a	a	DT
12327	944	4	pound	pound	NN
12327	944	5	of	of	IN
12327	944	6	flour	flour	NN
12327	944	7	four	four	CD
12327	944	8	ounces	ounce	NNS
12327	944	9	of	of	IN
12327	944	10	butter	butter	NN
12327	944	11	,	,	,
12327	944	12	four	four	CD
12327	944	13	ounces	ounce	NNS
12327	944	14	of	of	IN
12327	944	15	white	white	JJ
12327	944	16	powdered	powdered	JJ
12327	944	17	sugar	sugar	NN
12327	944	18	,	,	,
12327	944	19	and	and	CC
12327	944	20	two	two	CD
12327	944	21	eggs	egg	NNS
12327	944	22	;	;	:
12327	944	23	make	make	VB
12327	944	24	it	-PRON-	PRP
12327	944	25	into	into	IN
12327	944	26	a	a	DT
12327	944	27	paste	paste	NN
12327	944	28	,	,	,
12327	944	29	roll	roll	VB
12327	944	30	it	-PRON-	PRP
12327	944	31	thin	thin	JJ
12327	944	32	,	,	,
12327	944	33	and	and	CC
12327	944	34	cut	cut	VBD
12327	944	35	into	into	IN
12327	944	36	small	small	JJ
12327	944	37	cakes	cake	NNS
12327	944	38	with	with	IN
12327	944	39	tin	tin	NN
12327	944	40	cutters	cutter	NNS
12327	944	41	.	.	.
12327	945	1	A	a	DT
12327	945	2	little	little	JJ
12327	945	3	orange	orange	JJ
12327	945	4	flower	flower	NN
12327	945	5	-	-	HYPH
12327	945	6	water	water	NN
12327	945	7	or	or	CC
12327	945	8	sweet	sweet	JJ
12327	945	9	wine	wine	NN
12327	945	10	improve	improve	VB
12327	945	11	the	the	DT
12327	945	12	flavour	flavour	NN
12327	945	13	of	of	IN
12327	945	14	these	these	DT
12327	945	15	cakes	cake	NNS
12327	945	16	.	.	.
12327	946	1	*	*	NFP
12327	946	2	*	*	NFP
12327	946	3	*	*	NFP
12327	946	4	*	*	NFP
12327	946	5	*	*	NFP
12327	946	6	MATSO	MATSO	NNP
12327	946	7	CAKES	CAKES	NNP
12327	946	8	.	.	.
12327	947	1	Make	make	VB
12327	947	2	a	a	DT
12327	947	3	stiff	stiff	JJ
12327	947	4	paste	paste	NN
12327	947	5	with	with	IN
12327	947	6	biscuit	biscuit	NN
12327	947	7	powder	powder	NN
12327	947	8	and	and	CC
12327	947	9	milk	milk	NN
12327	947	10	and	and	CC
12327	947	11	water	water	NN
12327	947	12	;	;	:
12327	947	13	add	add	VB
12327	947	14	a	a	DT
12327	947	15	little	little	JJ
12327	947	16	butter	butter	NN
12327	947	17	,	,	,
12327	947	18	the	the	DT
12327	947	19	yolk	yolk	NN
12327	947	20	of	of	IN
12327	947	21	an	an	DT
12327	947	22	egg	egg	NN
12327	947	23	,	,	,
12327	947	24	and	and	CC
12327	947	25	a	a	DT
12327	947	26	little	little	JJ
12327	947	27	white	white	JJ
12327	947	28	sugar	sugar	NN
12327	947	29	;	;	:
12327	947	30	cut	cut	VBN
12327	947	31	into	into	IN
12327	947	32	pieces	piece	NNS
12327	947	33	,	,	,
12327	947	34	and	and	CC
12327	947	35	mould	mould	NN
12327	947	36	with	with	IN
12327	947	37	the	the	DT
12327	947	38	hand	hand	NN
12327	947	39	,	,	,
12327	947	40	and	and	CC
12327	947	41	bake	bake	VB
12327	947	42	in	in	RP
12327	947	43	a	a	DT
12327	947	44	brisk	brisk	JJ
12327	947	45	oven	oven	NN
12327	947	46	.	.	.
12327	948	1	These	these	DT
12327	948	2	cakes	cake	NNS
12327	948	3	should	should	MD
12327	948	4	not	not	RB
12327	948	5	be	be	VB
12327	948	6	too	too	RB
12327	948	7	thin	thin	JJ
12327	948	8	.	.	.
12327	949	1	*	*	NFP
12327	949	2	*	*	NFP
12327	949	3	*	*	NFP
12327	949	4	*	*	NFP
12327	949	5	*	*	NFP
12327	949	6	ANOTHER	another	JJ
12327	949	7	SORT	SORT	NNP
12327	949	8	.	.	.
12327	950	1	Warm	warm	VB
12327	950	2	a	a	DT
12327	950	3	quarter	quarter	NN
12327	950	4	of	of	IN
12327	950	5	a	a	DT
12327	950	6	pint	pint	NN
12327	950	7	of	of	IN
12327	950	8	water	water	NN
12327	950	9	flavoured	flavour	VBN
12327	950	10	with	with	IN
12327	950	11	a	a	DT
12327	950	12	little	little	JJ
12327	950	13	salt	salt	NN
12327	950	14	,	,	,
12327	950	15	in	in	IN
12327	950	16	which	which	WDT
12327	950	17	mix	mix	VBP
12327	950	18	four	four	CD
12327	950	19	beaten	beat	VBN
12327	950	20	eggs	egg	NNS
12327	950	21	;	;	:
12327	950	22	then	then	RB
12327	950	23	mix	mix	VB
12327	950	24	half	half	PDT
12327	950	25	a	a	DT
12327	950	26	pound	pound	NN
12327	950	27	of	of	IN
12327	950	28	matso	matso	NNP
12327	950	29	flour	flour	NN
12327	950	30	,	,	,
12327	950	31	and	and	CC
12327	950	32	a	a	DT
12327	950	33	couple	couple	NN
12327	950	34	of	of	IN
12327	950	35	lumps	lump	NNS
12327	950	36	of	of	IN
12327	950	37	white	white	JJ
12327	950	38	sugar	sugar	NN
12327	950	39	,	,	,
12327	950	40	and	and	CC
12327	950	41	half	half	PDT
12327	950	42	a	a	DT
12327	950	43	teacup	teacup	NN
12327	950	44	of	of	IN
12327	950	45	milk	milk	NN
12327	950	46	;	;	:
12327	950	47	mix	mix	VB
12327	950	48	all	all	DT
12327	950	49	well	well	RB
12327	950	50	together	together	RB
12327	950	51	,	,	,
12327	950	52	and	and	CC
12327	950	53	bake	bake	VB
12327	950	54	in	in	RP
12327	950	55	a	a	DT
12327	950	56	tin	tin	NN
12327	950	57	.	.	.
12327	951	1	*	*	NFP
12327	951	2	*	*	NFP
12327	951	3	*	*	NFP
12327	951	4	*	*	NFP
12327	951	5	*	*	NFP
12327	951	6	FRIED	FRIED	NNP
12327	951	7	MATSOS	MATSOS	NNP
12327	951	8	.	.	.
12327	952	1	Soak	soak	VB
12327	952	2	some	some	DT
12327	952	3	of	of	IN
12327	952	4	the	the	DT
12327	952	5	thickest	thick	JJS
12327	952	6	matsos	matsos	NNP
12327	952	7	in	in	IN
12327	952	8	milk	milk	NN
12327	952	9	,	,	,
12327	952	10	taking	take	VBG
12327	952	11	care	care	NN
12327	952	12	they	-PRON-	PRP
12327	952	13	do	do	VBP
12327	952	14	not	not	RB
12327	952	15	break	break	VB
12327	952	16	;	;	:
12327	952	17	then	then	RB
12327	952	18	fry	fry	VB
12327	952	19	in	in	IN
12327	952	20	boiling	boil	VBG
12327	952	21	fresh	fresh	JJ
12327	952	22	butter	butter	NN
12327	952	23	.	.	.
12327	953	1	This	this	DT
12327	953	2	is	be	VBZ
12327	953	3	a	a	DT
12327	953	4	very	very	RB
12327	953	5	nice	nice	JJ
12327	953	6	method	method	NN
12327	953	7	of	of	IN
12327	953	8	preparing	prepare	VBG
12327	953	9	them	-PRON-	PRP
12327	953	10	for	for	IN
12327	953	11	breakfast	breakfast	NN
12327	953	12	or	or	CC
12327	953	13	tea	tea	NN
12327	953	14	.	.	.
12327	954	1	*	*	NFP
12327	954	2	*	*	NFP
12327	954	3	*	*	NFP
12327	954	4	*	*	NFP
12327	954	5	*	*	NFP
12327	954	6	MATSO	matso	JJ
12327	954	7	DIET	diet	NN
12327	954	8	BREAD	bread	NN
12327	954	9	.	.	.
12327	955	1	Simmer	simmer	NN
12327	955	2	one	one	CD
12327	955	3	pound	pound	NN
12327	955	4	of	of	IN
12327	955	5	white	white	JJ
12327	955	6	sugar	sugar	NN
12327	955	7	in	in	IN
12327	955	8	a	a	DT
12327	955	9	quarter	quarter	NN
12327	955	10	of	of	IN
12327	955	11	a	a	DT
12327	955	12	pint	pint	NN
12327	955	13	of	of	IN
12327	955	14	water	water	NN
12327	955	15	,	,	,
12327	955	16	which	which	WDT
12327	955	17	pour	pour	VBP
12327	955	18	hot	hot	JJ
12327	955	19	upon	upon	IN
12327	955	20	eight	eight	CD
12327	955	21	well	well	RB
12327	955	22	-	-	HYPH
12327	955	23	beaten	beat	VBN
12327	955	24	eggs	egg	NNS
12327	955	25	;	;	,
12327	955	26	beat	beat	VBN
12327	955	27	till	till	IN
12327	955	28	cold	cold	JJ
12327	955	29	,	,	,
12327	955	30	when	when	WRB
12327	955	31	add	add	VB
12327	955	32	one	one	CD
12327	955	33	pound	pound	NN
12327	955	34	of	of	IN
12327	955	35	matso	matso	NNP
12327	955	36	flour	flour	NN
12327	955	37	,	,	,
12327	955	38	a	a	DT
12327	955	39	little	little	JJ
12327	955	40	grated	grate	VBN
12327	955	41	lemon	lemon	NN
12327	955	42	-	-	HYPH
12327	955	43	peel	peel	NN
12327	955	44	,	,	,
12327	955	45	and	and	CC
12327	955	46	bake	bake	VB
12327	955	47	in	in	RP
12327	955	48	a	a	DT
12327	955	49	papered	papered	JJ
12327	955	50	tin	tin	NN
12327	955	51	,	,	,
12327	955	52	or	or	CC
12327	955	53	in	in	IN
12327	955	54	small	small	JJ
12327	955	55	tins	tin	NNS
12327	955	56	;	;	:
12327	955	57	the	the	DT
12327	955	58	cake	cake	NN
12327	955	59	must	must	MD
12327	955	60	be	be	VB
12327	955	61	removed	remove	VBN
12327	955	62	while	while	IN
12327	955	63	hot	hot	JJ
12327	955	64	.	.	.
12327	956	1	*	*	NFP
12327	956	2	*	*	NFP
12327	956	3	*	*	NFP
12327	956	4	*	*	NFP
12327	956	5	*	*	NFP
12327	956	6	A	a	DT
12327	956	7	CAKE	CAKE	NNS
12327	956	8	WITHOUT	without	IN
12327	956	9	BUTTER	butter	NN
12327	956	10	.	.	.
12327	957	1	Beat	beat	VB
12327	957	2	well	well	UH
12327	957	3	five	five	CD
12327	957	4	eggs	egg	NNS
12327	957	5	,	,	,
12327	957	6	to	to	TO
12327	957	7	which	which	WDT
12327	957	8	add	add	VB
12327	957	9	six	six	CD
12327	957	10	ounces	ounce	NNS
12327	957	11	of	of	IN
12327	957	12	flour	flour	NN
12327	957	13	;	;	:
12327	957	14	flavour	flavour	NN
12327	957	15	with	with	IN
12327	957	16	beaten	beaten	NN
12327	957	17	almonds	almond	NNS
12327	957	18	,	,	,
12327	957	19	and	and	CC
12327	957	20	add	add	VB
12327	957	21	,	,	,
12327	957	22	if	if	IN
12327	957	23	liked	like	VBN
12327	957	24	,	,	,
12327	957	25	thin	thin	JJ
12327	957	26	slices	slice	NNS
12327	957	27	of	of	IN
12327	957	28	citron	citron	NN
12327	957	29	;	;	:
12327	957	30	bake	bake	NN
12327	957	31	in	in	IN
12327	957	32	a	a	DT
12327	957	33	mould	mould	NN
12327	957	34	in	in	IN
12327	957	35	a	a	DT
12327	957	36	moderate	moderate	JJ
12327	957	37	oven	oven	NN
12327	957	38	.	.	.
12327	958	1	*	*	NFP
12327	958	2	*	*	NFP
12327	958	3	*	*	NFP
12327	958	4	*	*	NFP
12327	958	5	*	*	NFP
12327	958	6	SPONGE	SPONGE	VBZ
12327	958	7	CAKES	cake	NNS
12327	958	8	.	.	.
12327	959	1	Mix	mix	VB
12327	959	2	six	six	CD
12327	959	3	eggs	egg	NNS
12327	959	4	,	,	,
12327	959	5	half	half	PDT
12327	959	6	the	the	DT
12327	959	7	whites	white	NNS
12327	959	8	,	,	,
12327	959	9	half	half	PDT
12327	959	10	a	a	DT
12327	959	11	pound	pound	NN
12327	959	12	of	of	IN
12327	959	13	lump	lump	NN
12327	959	14	sugar	sugar	NN
12327	959	15	,	,	,
12327	959	16	half	half	PDT
12327	959	17	a	a	DT
12327	959	18	pound	pound	NN
12327	959	19	of	of	IN
12327	959	20	flour	flour	NN
12327	959	21	,	,	,
12327	959	22	and	and	CC
12327	959	23	a	a	DT
12327	959	24	quarter	quarter	NN
12327	959	25	of	of	IN
12327	959	26	a	a	DT
12327	959	27	pint	pint	NN
12327	959	28	of	of	IN
12327	959	29	water	water	NN
12327	959	30	,	,	,
12327	959	31	which	which	WDT
12327	959	32	should	should	MD
12327	959	33	be	be	VB
12327	959	34	strongly	strongly	RB
12327	959	35	flavoured	flavour	VBN
12327	959	36	by	by	IN
12327	959	37	lemon	lemon	NN
12327	959	38	peel	peel	NN
12327	959	39	having	have	VBG
12327	959	40	been	be	VBN
12327	959	41	in	in	IN
12327	959	42	it	-PRON-	PRP
12327	959	43	for	for	IN
12327	959	44	some	some	DT
12327	959	45	hours	hour	NNS
12327	959	46	;	;	:
12327	959	47	the	the	DT
12327	959	48	sugar	sugar	NN
12327	959	49	and	and	CC
12327	959	50	water	water	NN
12327	959	51	should	should	MD
12327	959	52	boil	boil	VB
12327	959	53	up	up	RP
12327	959	54	together	together	RB
12327	959	55	,	,	,
12327	959	56	and	and	CC
12327	959	57	poured	pour	VBD
12327	959	58	over	over	RP
12327	959	59	the	the	DT
12327	959	60	eggs	egg	NNS
12327	959	61	after	after	IN
12327	959	62	they	-PRON-	PRP
12327	959	63	have	have	VBP
12327	959	64	been	be	VBN
12327	959	65	well	well	RB
12327	959	66	whisked	whisk	VBN
12327	959	67	,	,	,
12327	959	68	which	which	WDT
12327	959	69	must	must	MD
12327	959	70	be	be	VB
12327	959	71	continued	continue	VBN
12327	959	72	while	while	IN
12327	959	73	the	the	DT
12327	959	74	liquid	liquid	NN
12327	959	75	is	be	VBZ
12327	959	76	being	be	VBG
12327	959	77	poured	pour	VBN
12327	959	78	over	over	IN
12327	959	79	them	-PRON-	PRP
12327	959	80	,	,	,
12327	959	81	and	and	CC
12327	959	82	until	until	IN
12327	959	83	they	-PRON-	PRP
12327	959	84	become	become	VBP
12327	959	85	quite	quite	RB
12327	959	86	thick	thick	JJ
12327	959	87	and	and	CC
12327	959	88	white	white	JJ
12327	959	89	,	,	,
12327	959	90	then	then	RB
12327	959	91	stir	stir	VB
12327	959	92	in	in	IN
12327	959	93	the	the	DT
12327	959	94	flour	flour	NN
12327	959	95	,	,	,
12327	959	96	which	which	WDT
12327	959	97	must	must	MD
12327	959	98	be	be	VB
12327	959	99	warm	warm	JJ
12327	959	100	and	and	CC
12327	959	101	dry	dry	JJ
12327	959	102	.	.	.
12327	960	1	Pour	pour	VB
12327	960	2	the	the	DT
12327	960	3	mixture	mixture	NN
12327	960	4	into	into	IN
12327	960	5	a	a	DT
12327	960	6	couple	couple	NN
12327	960	7	of	of	IN
12327	960	8	cake	cake	NN
12327	960	9	tins	tin	NNS
12327	960	10	,	,	,
12327	960	11	and	and	CC
12327	960	12	bake	bake	VB
12327	960	13	in	in	RP
12327	960	14	a	a	DT
12327	960	15	gentle	gentle	JJ
12327	960	16	oven	oven	NN
12327	960	17	.	.	.
12327	961	1	*	*	NFP
12327	961	2	*	*	NFP
12327	961	3	*	*	NFP
12327	961	4	*	*	NFP
12327	961	5	*	*	NFP
12327	961	6	A	a	DT
12327	961	7	NICE	NICE	NNP
12327	961	8	BREAKFAST	BREAKFAST	NNP
12327	961	9	CAKE	CAKE	NNS
12327	961	10	.	.	.
12327	962	1	Make	make	VB
12327	962	2	a	a	DT
12327	962	3	paste	paste	NN
12327	962	4	of	of	IN
12327	962	5	half	half	PDT
12327	962	6	a	a	DT
12327	962	7	pound	pound	NN
12327	962	8	of	of	IN
12327	962	9	flour	flour	NN
12327	962	10	,	,	,
12327	962	11	one	one	CD
12327	962	12	ounce	ounce	NN
12327	962	13	of	of	IN
12327	962	14	butter	butter	NN
12327	962	15	,	,	,
12327	962	16	a	a	DT
12327	962	17	very	very	RB
12327	962	18	little	little	JJ
12327	962	19	salt	salt	NN
12327	962	20	,	,	,
12327	962	21	two	two	CD
12327	962	22	eggs	egg	NNS
12327	962	23	,	,	,
12327	962	24	and	and	CC
12327	962	25	a	a	DT
12327	962	26	table	table	NN
12327	962	27	-	-	HYPH
12327	962	28	spoonful	spoonful	JJ
12327	962	29	of	of	IN
12327	962	30	milk	milk	NN
12327	962	31	,	,	,
12327	962	32	roll	roll	VB
12327	962	33	it	-PRON-	PRP
12327	962	34	out	out	RP
12327	962	35	,	,	,
12327	962	36	but	but	CC
12327	962	37	first	first	RB
12327	962	38	set	set	VB
12327	962	39	it	-PRON-	PRP
12327	962	40	to	to	TO
12327	962	41	rise	rise	VB
12327	962	42	before	before	IN
12327	962	43	the	the	DT
12327	962	44	fire	fire	NN
12327	962	45	;	;	:
12327	962	46	cut	cut	VB
12327	962	47	it	-PRON-	PRP
12327	962	48	into	into	IN
12327	962	49	cakes	cake	NNS
12327	962	50	the	the	DT
12327	962	51	size	size	NN
12327	962	52	of	of	IN
12327	962	53	small	small	JJ
12327	962	54	cheese	cheese	NN
12327	962	55	plates	plate	NNS
12327	962	56	,	,	,
12327	962	57	sprinkle	sprinkle	VB
12327	962	58	with	with	IN
12327	962	59	flour	flour	NN
12327	962	60	,	,	,
12327	962	61	and	and	CC
12327	962	62	bake	bake	VB
12327	962	63	on	on	RP
12327	962	64	a	a	DT
12327	962	65	tin	tin	NN
12327	962	66	in	in	IN
12327	962	67	a	a	DT
12327	962	68	brisk	brisk	JJ
12327	962	69	oven	oven	NN
12327	962	70	,	,	,
12327	962	71	or	or	CC
12327	962	72	they	-PRON-	PRP
12327	962	73	may	may	MD
12327	962	74	be	be	VB
12327	962	75	fried	fry	VBN
12327	962	76	in	in	IN
12327	962	77	a	a	DT
12327	962	78	clean	clean	JJ
12327	962	79	frying	frying	NN
12327	962	80	pan	pan	NN
12327	962	81	;	;	:
12327	962	82	they	-PRON-	PRP
12327	962	83	should	should	MD
12327	962	84	be	be	VB
12327	962	85	cut	cut	VBN
12327	962	86	in	in	IN
12327	962	87	half	half	DT
12327	962	88	,	,	,
12327	962	89	buttered	butter	VBN
12327	962	90	hot	hot	JJ
12327	962	91	,	,	,
12327	962	92	and	and	CC
12327	962	93	served	serve	VBD
12327	962	94	quickly	quickly	RB
12327	962	95	.	.	.
12327	963	1	*	*	NFP
12327	963	2	*	*	NFP
12327	963	3	*	*	NFP
12327	963	4	*	*	NFP
12327	963	5	*	*	NFP
12327	963	6	ICING	icing	NN
12327	963	7	FOR	for	IN
12327	963	8	CAKES	CAKES	NNP
12327	963	9	.	.	.
12327	964	1	Whisk	Whisk	NNP
12327	964	2	half	half	PDT
12327	964	3	a	a	DT
12327	964	4	pound	pound	NN
12327	964	5	of	of	IN
12327	964	6	sifted	sift	VBN
12327	964	7	white	white	JJ
12327	964	8	sugar	sugar	NN
12327	964	9	,	,	,
12327	964	10	with	with	IN
12327	964	11	one	one	CD
12327	964	12	wine	wine	NN
12327	964	13	glass	glass	NN
12327	964	14	of	of	IN
12327	964	15	orange	orange	NNP
12327	964	16	flower	flower	NN
12327	964	17	-	-	HYPH
12327	964	18	water	water	NN
12327	964	19	,	,	,
12327	964	20	and	and	CC
12327	964	21	the	the	DT
12327	964	22	whites	white	NNS
12327	964	23	of	of	IN
12327	964	24	two	two	CD
12327	964	25	eggs	egg	NNS
12327	964	26	,	,	,
12327	964	27	well	well	RB
12327	964	28	beaten	beat	VBN
12327	964	29	and	and	CC
12327	964	30	strained	strain	VBD
12327	964	31	;	;	:
12327	964	32	it	-PRON-	PRP
12327	964	33	must	must	MD
12327	964	34	be	be	VB
12327	964	35	whisked	whisk	VBN
12327	964	36	until	until	IN
12327	964	37	it	-PRON-	PRP
12327	964	38	is	be	VBZ
12327	964	39	quite	quite	RB
12327	964	40	thick	thick	JJ
12327	964	41	and	and	CC
12327	964	42	white	white	JJ
12327	964	43	;	;	:
12327	964	44	and	and	CC
12327	964	45	when	when	WRB
12327	964	46	the	the	DT
12327	964	47	cake	cake	NN
12327	964	48	is	be	VBZ
12327	964	49	almost	almost	RB
12327	964	50	cold	cold	JJ
12327	964	51	,	,	,
12327	964	52	dip	dip	VB
12327	964	53	a	a	DT
12327	964	54	soft	soft	JJ
12327	964	55	camel	camel	NN
12327	964	56	's	's	POS
12327	964	57	hair	hair	NN
12327	964	58	brush	brush	NN
12327	964	59	into	into	IN
12327	964	60	it	-PRON-	PRP
12327	964	61	,	,	,
12327	964	62	and	and	CC
12327	964	63	cover	cover	VB
12327	964	64	the	the	DT
12327	964	65	cake	cake	NN
12327	964	66	well	well	RB
12327	964	67	,	,	,
12327	964	68	and	and	CC
12327	964	69	set	set	VBD
12327	964	70	it	-PRON-	PRP
12327	964	71	in	in	IN
12327	964	72	a	a	DT
12327	964	73	cool	cool	JJ
12327	964	74	oven	oven	NN
12327	964	75	to	to	TO
12327	964	76	harden	harden	VB
12327	964	77	.	.	.
12327	965	1	*	*	NFP
12327	965	2	*	*	NFP
12327	965	3	*	*	NFP
12327	965	4	*	*	NFP
12327	965	5	*	*	NFP
12327	965	6	TO	to	IN
12327	965	7	CLARIFY	CLARIFY	NNP
12327	965	8	SUGAR	SUGAR	NNP
12327	965	9	.	.	.
12327	966	1	Take	take	VB
12327	966	2	the	the	DT
12327	966	3	proportion	proportion	NN
12327	966	4	of	of	IN
12327	966	5	one	one	CD
12327	966	6	pound	pound	NN
12327	966	7	of	of	IN
12327	966	8	sugar	sugar	NN
12327	966	9	to	to	IN
12327	966	10	half	half	PDT
12327	966	11	a	a	DT
12327	966	12	pint	pint	NN
12327	966	13	of	of	IN
12327	966	14	water	water	NN
12327	966	15	,	,	,
12327	966	16	with	with	IN
12327	966	17	the	the	DT
12327	966	18	whites	white	NNS
12327	966	19	of	of	IN
12327	966	20	a	a	DT
12327	966	21	couple	couple	NN
12327	966	22	of	of	IN
12327	966	23	eggs	egg	NNS
12327	966	24	;	;	:
12327	966	25	boil	boil	VB
12327	966	26	it	-PRON-	PRP
12327	966	27	up	up	RP
12327	966	28	twice	twice	RB
12327	966	29	,	,	,
12327	966	30	then	then	RB
12327	966	31	set	set	VB
12327	966	32	it	-PRON-	PRP
12327	966	33	by	by	RB
12327	966	34	for	for	IN
12327	966	35	the	the	DT
12327	966	36	impurities	impurity	NNS
12327	966	37	to	to	TO
12327	966	38	rise	rise	VB
12327	966	39	to	to	IN
12327	966	40	the	the	DT
12327	966	41	top	top	NN
12327	966	42	,	,	,
12327	966	43	and	and	CC
12327	966	44	skim	skim	VB
12327	966	45	it	-PRON-	PRP
12327	966	46	carefully	carefully	RB
12327	966	47	.	.	.
12327	967	1	CHAPTER	chapter	NN
12327	967	2	VIII	viii	NN
12327	967	3	.	.	.
12327	968	1	Preserving	Preserving	NNP
12327	968	2	and	and	CC
12327	968	3	Bottling	bottling	NN
12327	968	4	.	.	.
12327	969	1	Attention	attention	NN
12327	969	2	and	and	CC
12327	969	3	a	a	DT
12327	969	4	little	little	JJ
12327	969	5	practice	practice	NN
12327	969	6	will	will	MD
12327	969	7	ensure	ensure	VB
12327	969	8	excellence	excellence	NN
12327	969	9	in	in	IN
12327	969	10	such	such	JJ
12327	969	11	preserves	preserve	NNS
12327	969	12	as	as	IN
12327	969	13	are	be	VBP
12327	969	14	in	in	IN
12327	969	15	general	general	JJ
12327	969	16	use	use	NN
12327	969	17	in	in	IN
12327	969	18	private	private	JJ
12327	969	19	families	family	NNS
12327	969	20	;	;	:
12327	969	21	and	and	CC
12327	969	22	it	-PRON-	PRP
12327	969	23	will	will	MD
12327	969	24	always	always	RB
12327	969	25	be	be	VB
12327	969	26	found	find	VBN
12327	969	27	a	a	DT
12327	969	28	more	more	RBR
12327	969	29	economical	economical	JJ
12327	969	30	plan	plan	NN
12327	969	31	to	to	TO
12327	969	32	purchase	purchase	VB
12327	969	33	the	the	DT
12327	969	34	more	more	RBR
12327	969	35	rare	rare	JJ
12327	969	36	and	and	CC
12327	969	37	uncommon	uncommon	JJ
12327	969	38	articles	article	NNS
12327	969	39	of	of	IN
12327	969	40	preserved	preserve	VBN
12327	969	41	fruits	fruit	NNS
12327	969	42	than	than	IN
12327	969	43	to	to	TO
12327	969	44	have	have	VB
12327	969	45	them	-PRON-	PRP
12327	969	46	made	make	VBN
12327	969	47	at	at	IN
12327	969	48	home	home	NN
12327	969	49	.	.	.
12327	970	1	The	the	DT
12327	970	2	more	more	JJR
12327	970	3	sugar	sugar	NN
12327	970	4	that	that	WDT
12327	970	5	is	be	VBZ
12327	970	6	added	add	VBN
12327	970	7	to	to	TO
12327	970	8	fruit	fruit	VB
12327	970	9	the	the	DT
12327	970	10	less	less	RBR
12327	970	11	boiling	boiling	NN
12327	970	12	it	-PRON-	PRP
12327	970	13	requires	require	VBZ
12327	970	14	.	.	.
12327	971	1	If	if	IN
12327	971	2	jellies	jelly	NNS
12327	971	3	be	be	VBP
12327	971	4	over	over	RB
12327	971	5	-	-	HYPH
12327	971	6	boiled	boil	VBN
12327	971	7	,	,	,
12327	971	8	much	much	JJ
12327	971	9	of	of	IN
12327	971	10	the	the	DT
12327	971	11	sugar	sugar	NN
12327	971	12	will	will	MD
12327	971	13	become	become	VB
12327	971	14	candied	candied	JJ
12327	971	15	,	,	,
12327	971	16	and	and	CC
12327	971	17	leave	leave	VB
12327	971	18	the	the	DT
12327	971	19	jelly	jelly	NNP
12327	971	20	thin	thin	JJ
12327	971	21	.	.	.
12327	972	1	Every	every	DT
12327	972	2	thing	thing	NN
12327	972	3	used	use	VBN
12327	972	4	for	for	IN
12327	972	5	the	the	DT
12327	972	6	purpose	purpose	NN
12327	972	7	of	of	IN
12327	972	8	preserving	preserve	VBG
12327	972	9	should	should	MD
12327	972	10	be	be	VB
12327	972	11	clean	clean	JJ
12327	972	12	and	and	CC
12327	972	13	very	very	RB
12327	972	14	dry	dry	JJ
12327	972	15	,	,	,
12327	972	16	particularly	particularly	RB
12327	972	17	bottles	bottle	NNS
12327	972	18	for	for	IN
12327	972	19	bottled	bottled	JJ
12327	972	20	fruit	fruit	NN
12327	972	21	.	.	.
12327	973	1	Fruit	fruit	NN
12327	973	2	should	should	MD
12327	973	3	boil	boil	VB
12327	973	4	rapidly	rapidly	RB
12327	973	5	_	_	NNP
12327	973	6	before	before	IN
12327	973	7	_	_	NNP
12327	973	8	the	the	DT
12327	973	9	sugar	sugar	NN
12327	973	10	is	be	VBZ
12327	973	11	added	add	VBN
12327	973	12	,	,	,
12327	973	13	and	and	CC
12327	973	14	quietly	quietly	RB
12327	973	15	afterwards	afterwards	RB
12327	973	16	--	--	:
12327	973	17	when	when	WRB
12327	973	18	preserves	preserve	NNS
12327	973	19	seem	seem	VBP
12327	973	20	likely	likely	JJ
12327	973	21	to	to	TO
12327	973	22	become	become	VB
12327	973	23	mouldy	mouldy	JJ
12327	973	24	,	,	,
12327	973	25	it	-PRON-	PRP
12327	973	26	is	be	VBZ
12327	973	27	generally	generally	RB
12327	973	28	a	a	DT
12327	973	29	sign	sign	NN
12327	973	30	they	-PRON-	PRP
12327	973	31	have	have	VBP
12327	973	32	not	not	RB
12327	973	33	been	be	VBN
12327	973	34	sufficiently	sufficiently	RB
12327	973	35	boiled	boil	VBN
12327	973	36	,	,	,
12327	973	37	and	and	CC
12327	973	38	it	-PRON-	PRP
12327	973	39	will	will	MD
12327	973	40	be	be	VB
12327	973	41	requisite	requisite	JJ
12327	973	42	to	to	TO
12327	973	43	boil	boil	VB
12327	973	44	them	-PRON-	PRP
12327	973	45	up	up	RP
12327	973	46	again	again	RB
12327	973	47	--	--	:
12327	973	48	fruit	fruit	NN
12327	973	49	for	for	IN
12327	973	50	bottling	bottle	VBG
12327	973	51	should	should	MD
12327	973	52	not	not	RB
12327	973	53	be	be	VB
12327	973	54	too	too	RB
12327	973	55	ripe	ripe	JJ
12327	973	56	,	,	,
12327	973	57	and	and	CC
12327	973	58	should	should	MD
12327	973	59	be	be	VB
12327	973	60	perfectly	perfectly	RB
12327	973	61	fresh	fresh	JJ
12327	973	62	;	;	:
12327	973	63	there	there	EX
12327	973	64	are	be	VBP
12327	973	65	various	various	JJ
12327	973	66	methods	method	NNS
12327	973	67	adopted	adopt	VBN
12327	973	68	by	by	IN
12327	973	69	different	different	JJ
12327	973	70	cooks	cook	NNS
12327	973	71	:	:	:
12327	973	72	the	the	DT
12327	973	73	fruit	fruit	NN
12327	973	74	may	may	MD
12327	973	75	be	be	VB
12327	973	76	placed	place	VBN
12327	973	77	in	in	IN
12327	973	78	the	the	DT
12327	973	79	bottles	bottle	NNS
12327	973	80	,	,	,
12327	973	81	and	and	CC
12327	973	82	set	set	VBN
12327	973	83	in	in	IN
12327	973	84	a	a	DT
12327	973	85	moderate	moderate	JJ
12327	973	86	oven	oven	NN
12327	973	87	until	until	IN
12327	973	88	considerably	considerably	RB
12327	973	89	shrunken	shrink	VBN
12327	973	90	,	,	,
12327	973	91	when	when	WRB
12327	973	92	the	the	DT
12327	973	93	bottles	bottle	NNS
12327	973	94	should	should	MD
12327	973	95	be	be	VB
12327	973	96	removed	remove	VBN
12327	973	97	and	and	CC
12327	973	98	closely	closely	RB
12327	973	99	corked	cork	VBN
12327	973	100	;	;	:
12327	973	101	or	or	CC
12327	973	102	the	the	DT
12327	973	103	bottles	bottle	NNS
12327	973	104	may	may	MD
12327	973	105	be	be	VB
12327	973	106	set	set	VBN
12327	973	107	in	in	IN
12327	973	108	a	a	DT
12327	973	109	pan	pan	NN
12327	973	110	with	with	IN
12327	973	111	cold	cold	JJ
12327	973	112	water	water	NN
12327	973	113	up	up	IN
12327	973	114	to	to	IN
12327	973	115	the	the	DT
12327	973	116	necks	neck	NNS
12327	973	117	,	,	,
12327	973	118	placed	place	VBN
12327	973	119	over	over	IN
12327	973	120	the	the	DT
12327	973	121	fire	fire	NN
12327	973	122	;	;	:
12327	973	123	when	when	WRB
12327	973	124	the	the	DT
12327	973	125	fruit	fruit	NN
12327	973	126	begins	begin	VBZ
12327	973	127	to	to	TO
12327	973	128	sink	sink	VB
12327	973	129	remove	remove	VB
12327	973	130	them	-PRON-	PRP
12327	973	131	,	,	,
12327	973	132	and	and	CC
12327	973	133	when	when	WRB
12327	973	134	cold	cold	JJ
12327	973	135	fill	fill	VBP
12327	973	136	up	up	RP
12327	973	137	each	each	DT
12327	973	138	bottle	bottle	NN
12327	973	139	with	with	IN
12327	973	140	cold	cold	JJ
12327	973	141	spring	spring	NN
12327	973	142	water	water	NN
12327	973	143	,	,	,
12327	973	144	cork	cork	NN
12327	973	145	the	the	DT
12327	973	146	bottles	bottle	NNS
12327	973	147	,	,	,
12327	973	148	and	and	CC
12327	973	149	lay	lie	VBD
12327	973	150	them	-PRON-	PRP
12327	973	151	on	on	IN
12327	973	152	their	-PRON-	PRP$
12327	973	153	sides	side	NNS
12327	973	154	in	in	IN
12327	973	155	a	a	DT
12327	973	156	dry	dry	JJ
12327	973	157	place	place	NN
12327	973	158	.	.	.
12327	974	1	To	to	TO
12327	974	2	bottle	bottle	VB
12327	974	3	red	red	JJ
12327	974	4	currants	currant	NNS
12327	974	5	--	--	:
12327	974	6	pick	pick	VB
12327	974	7	them	-PRON-	PRP
12327	974	8	carefully	carefully	RB
12327	974	9	from	from	IN
12327	974	10	the	the	DT
12327	974	11	stalk	stalk	NN
12327	974	12	,	,	,
12327	974	13	and	and	CC
12327	974	14	add	add	VB
12327	974	15	,	,	,
12327	974	16	as	as	IN
12327	974	17	the	the	DT
12327	974	18	currants	currant	NNS
12327	974	19	are	be	VBP
12327	974	20	put	put	VBN
12327	974	21	in	in	RP
12327	974	22	,	,	,
12327	974	23	sifted	sift	VBN
12327	974	24	white	white	JJ
12327	974	25	sugar	sugar	NN
12327	974	26	;	;	:
12327	974	27	let	let	VB
12327	974	28	the	the	DT
12327	974	29	bottles	bottle	NNS
12327	974	30	be	be	VB
12327	974	31	well	well	RB
12327	974	32	filled	fill	VBN
12327	974	33	and	and	CC
12327	974	34	rosin	rosin	VB
12327	974	35	the	the	DT
12327	974	36	corks	cork	NNS
12327	974	37	,	,	,
12327	974	38	and	and	CC
12327	974	39	keep	keep	VB
12327	974	40	them	-PRON-	PRP
12327	974	41	with	with	IN
12327	974	42	their	-PRON-	PRP$
12327	974	43	necks	neck	NNS
12327	974	44	downwards	downwards	RB
12327	974	45	.	.	.
12327	975	1	*	*	NFP
12327	975	2	*	*	NFP
12327	975	3	*	*	NFP
12327	975	4	*	*	NFP
12327	975	5	*	*	NFP
12327	975	6	BRANDIED	BRANDIED	NNP
12327	975	7	CHERRIES	CHERRIES	NNP
12327	975	8	.	.	.
12327	976	1	Put	put	VB
12327	976	2	into	into	IN
12327	976	3	a	a	DT
12327	976	4	large	large	JJ
12327	976	5	wide	wide	JJ
12327	976	6	mouthed	mouthed	JJ
12327	976	7	bottle	bottle	NN
12327	976	8	very	very	RB
12327	976	9	ripe	ripe	JJ
12327	976	10	black	black	JJ
12327	976	11	cherries	cherry	NNS
12327	976	12	,	,	,
12327	976	13	add	add	VB
12327	976	14	to	to	IN
12327	976	15	them	-PRON-	PRP
12327	976	16	two	two	CD
12327	976	17	pounds	pound	NNS
12327	976	18	of	of	IN
12327	976	19	loaf	loaf	NN
12327	976	20	sugar	sugar	NN
12327	976	21	,	,	,
12327	976	22	a	a	DT
12327	976	23	quart	quart	NN
12327	976	24	of	of	IN
12327	976	25	brandy	brandy	NN
12327	976	26	,	,	,
12327	976	27	and	and	CC
12327	976	28	a	a	DT
12327	976	29	few	few	JJ
12327	976	30	cloves	clove	NNS
12327	976	31	,	,	,
12327	976	32	then	then	RB
12327	976	33	bruise	bruise	VB
12327	976	34	a	a	DT
12327	976	35	few	few	JJ
12327	976	36	more	more	JJR
12327	976	37	cherries	cherry	NNS
12327	976	38	,	,	,
12327	976	39	and	and	CC
12327	976	40	simmer	simmer	NN
12327	976	41	with	with	IN
12327	976	42	sugar	sugar	NN
12327	976	43	,	,	,
12327	976	44	strain	strain	VB
12327	976	45	and	and	CC
12327	976	46	add	add	VB
12327	976	47	the	the	DT
12327	976	48	juice	juice	NN
12327	976	49	to	to	IN
12327	976	50	the	the	DT
12327	976	51	cherries	cherry	NNS
12327	976	52	in	in	IN
12327	976	53	the	the	DT
12327	976	54	bottle	bottle	NN
12327	976	55	,	,	,
12327	976	56	cork	cork	NN
12327	976	57	closely	closely	RB
12327	976	58	,	,	,
12327	976	59	and	and	CC
12327	976	60	keep	keep	VB
12327	976	61	in	in	RP
12327	976	62	a	a	DT
12327	976	63	warm	warm	JJ
12327	976	64	dry	dry	JJ
12327	976	65	place	place	NN
12327	976	66	.	.	.
12327	977	1	*	*	NFP
12327	977	2	*	*	NFP
12327	977	3	*	*	NFP
12327	977	4	*	*	NFP
12327	977	5	*	*	NFP
12327	977	6	QUINCE	QUINCE	NNP
12327	977	7	MARMALADE	MARMALADE	NNP
12327	977	8	.	.	.
12327	978	1	Peel	peel	NN
12327	978	2	,	,	,
12327	978	3	cut	cut	VBN
12327	978	4	into	into	IN
12327	978	5	quarters	quarter	NNS
12327	978	6	,	,	,
12327	978	7	and	and	CC
12327	978	8	core	core	VB
12327	978	9	two	two	CD
12327	978	10	pounds	pound	NNS
12327	978	11	of	of	IN
12327	978	12	sharp	sharp	JJ
12327	978	13	apples	apple	NNS
12327	978	14	,	,	,
12327	978	15	and	and	CC
12327	978	16	the	the	DT
12327	978	17	same	same	JJ
12327	978	18	quantity	quantity	NN
12327	978	19	of	of	IN
12327	978	20	quinces	quince	NNS
12327	978	21	;	;	:
12327	978	22	put	put	VB
12327	978	23	them	-PRON-	PRP
12327	978	24	into	into	IN
12327	978	25	a	a	DT
12327	978	26	jar	jar	NN
12327	978	27	,	,	,
12327	978	28	with	with	IN
12327	978	29	one	one	CD
12327	978	30	pound	pound	NN
12327	978	31	of	of	IN
12327	978	32	white	white	JJ
12327	978	33	sugar	sugar	NN
12327	978	34	powdered	powder	VBN
12327	978	35	and	and	CC
12327	978	36	sprinkled	sprinkle	VBD
12327	978	37	over	over	IN
12327	978	38	them	-PRON-	PRP
12327	978	39	;	;	:
12327	978	40	cover	cover	VB
12327	978	41	them	-PRON-	PRP
12327	978	42	with	with	IN
12327	978	43	half	half	PDT
12327	978	44	a	a	DT
12327	978	45	pint	pint	NN
12327	978	46	of	of	IN
12327	978	47	water	water	NN
12327	978	48	,	,	,
12327	978	49	and	and	CC
12327	978	50	put	put	VBD
12327	978	51	in	in	RP
12327	978	52	also	also	RB
12327	978	53	a	a	DT
12327	978	54	little	little	JJ
12327	978	55	bruised	bruised	JJ
12327	978	56	cochineal	cochineal	NN
12327	978	57	tied	tie	VBN
12327	978	58	in	in	IN
12327	978	59	a	a	DT
12327	978	60	muslin	muslin	NN
12327	978	61	.	.	.
12327	979	1	Set	Set	VBD
12327	979	2	them	-PRON-	PRP
12327	979	3	in	in	IN
12327	979	4	a	a	DT
12327	979	5	slack	slack	NN
12327	979	6	oven	oven	NN
12327	979	7	till	till	IN
12327	979	8	tender	tender	NN
12327	979	9	,	,	,
12327	979	10	take	take	VB
12327	979	11	out	out	RP
12327	979	12	the	the	DT
12327	979	13	cochineal	cochineal	NN
12327	979	14	,	,	,
12327	979	15	and	and	CC
12327	979	16	pulp	pulp	VB
12327	979	17	the	the	DT
12327	979	18	fruit	fruit	NN
12327	979	19	to	to	IN
12327	979	20	a	a	DT
12327	979	21	marmalade	marmalade	NN
12327	979	22	.	.	.
12327	980	1	Some	some	DT
12327	980	2	cooks	cook	NNS
12327	980	3	prefer	prefer	VBP
12327	980	4	boiling	boil	VBG
12327	980	5	the	the	DT
12327	980	6	sugar	sugar	NN
12327	980	7	and	and	CC
12327	980	8	water	water	NN
12327	980	9	first	first	RB
12327	980	10	and	and	CC
12327	980	11	scalding	scald	VBG
12327	980	12	the	the	DT
12327	980	13	fruit	fruit	NN
12327	980	14	till	till	IN
12327	980	15	tender	tender	NNP
12327	980	16	,	,	,
12327	980	17	and	and	CC
12327	980	18	then	then	RB
12327	980	19	adding	add	VBG
12327	980	20	them	-PRON-	PRP
12327	980	21	to	to	IN
12327	980	22	the	the	DT
12327	980	23	syrup	syrup	NN
12327	980	24	.	.	.
12327	981	1	*	*	NFP
12327	981	2	*	*	NFP
12327	981	3	*	*	NFP
12327	981	4	*	*	NFP
12327	981	5	*	*	NFP
12327	981	6	DAMSON	damson	NN
12327	981	7	MARMALADE	MARMALADE	NNP
12327	981	8	.	.	.
12327	982	1	Is	be	VBZ
12327	982	2	made	make	VBN
12327	982	3	in	in	IN
12327	982	4	the	the	DT
12327	982	5	same	same	JJ
12327	982	6	manner	manner	NN
12327	982	7	as	as	IN
12327	982	8	quince	quince	NNP
12327	982	9	,	,	,
12327	982	10	as	as	IN
12327	982	11	also	also	RB
12327	982	12	apricot	apricot	NNP
12327	982	13	marmalade	marmalade	NNP
12327	982	14	,	,	,
12327	982	15	which	which	WDT
12327	982	16	is	be	VBZ
12327	982	17	very	very	RB
12327	982	18	fine	fine	JJ
12327	982	19	;	;	:
12327	982	20	the	the	DT
12327	982	21	fruit	fruit	NN
12327	982	22	must	must	MD
12327	982	23	be	be	VB
12327	982	24	stoned	stone	VBN
12327	982	25	,	,	,
12327	982	26	and	and	CC
12327	982	27	some	some	DT
12327	982	28	of	of	IN
12327	982	29	the	the	DT
12327	982	30	kernels	kernel	NNS
12327	982	31	put	put	VBN
12327	982	32	in	in	RP
12327	982	33	with	with	IN
12327	982	34	the	the	DT
12327	982	35	fruit	fruit	NN
12327	982	36	,	,	,
12327	982	37	which	which	WDT
12327	982	38	are	be	VBP
12327	982	39	peeled	peel	VBN
12327	982	40	,	,	,
12327	982	41	and	and	CC
12327	982	42	apricots	apricot	NNS
12327	982	43	are	be	VBP
12327	982	44	cut	cut	VBN
12327	982	45	in	in	IN
12327	982	46	pieces	piece	NNS
12327	982	47	;	;	:
12327	982	48	they	-PRON-	PRP
12327	982	49	should	should	MD
12327	982	50	be	be	VB
12327	982	51	carefully	carefully	RB
12327	982	52	pulped	pulp	VBN
12327	982	53	through	through	IN
12327	982	54	a	a	DT
12327	982	55	clean	clean	JJ
12327	982	56	sieve	sieve	NN
12327	982	57	.	.	.
12327	983	1	*	*	NFP
12327	983	2	*	*	NFP
12327	983	3	*	*	NFP
12327	983	4	*	*	NFP
12327	983	5	*	*	NFP
12327	983	6	PRESERVED	preserve	VBN
12327	983	7	APRICOTS	APRICOTS	NNP
12327	983	8	.	.	.
12327	984	1	Halve	halve	NN
12327	984	2	and	and	CC
12327	984	3	pare	pare	VB
12327	984	4	ripe	ripe	JJ
12327	984	5	apricots	apricot	NNS
12327	984	6	,	,	,
12327	984	7	or	or	CC
12327	984	8	if	if	IN
12327	984	9	not	not	RB
12327	984	10	quite	quite	RB
12327	984	11	ripe	ripe	JJ
12327	984	12	,	,	,
12327	984	13	boil	boil	VB
12327	984	14	them	-PRON-	PRP
12327	984	15	till	till	IN
12327	984	16	the	the	DT
12327	984	17	skin	skin	NN
12327	984	18	can	can	MD
12327	984	19	easily	easily	RB
12327	984	20	be	be	VB
12327	984	21	removed	remove	VBN
12327	984	22	.	.	.
12327	985	1	Lay	lay	VB
12327	985	2	them	-PRON-	PRP
12327	985	3	in	in	IN
12327	985	4	a	a	DT
12327	985	5	dish	dish	JJ
12327	985	6	hollow	hollow	JJ
12327	985	7	downwards	downward	NNS
12327	985	8	,	,	,
12327	985	9	sift	sift	VBP
12327	985	10	over	over	IN
12327	985	11	them	-PRON-	PRP
12327	985	12	their	-PRON-	PRP$
12327	985	13	own	own	JJ
12327	985	14	weight	weight	NN
12327	985	15	of	of	IN
12327	985	16	white	white	JJ
12327	985	17	sugar	sugar	NN
12327	985	18	,	,	,
12327	985	19	let	let	VB
12327	985	20	them	-PRON-	PRP
12327	985	21	lay	lay	VB
12327	985	22	for	for	IN
12327	985	23	some	some	DT
12327	985	24	hours	hour	NNS
12327	985	25	,	,	,
12327	985	26	then	then	RB
12327	985	27	put	put	VB
12327	985	28	the	the	DT
12327	985	29	fruit	fruit	NN
12327	985	30	,	,	,
12327	985	31	with	with	IN
12327	985	32	the	the	DT
12327	985	33	sugar	sugar	NN
12327	985	34	and	and	CC
12327	985	35	juice	juice	NN
12327	985	36	into	into	IN
12327	985	37	a	a	DT
12327	985	38	preserving	preserve	VBG
12327	985	39	pan	pan	NN
12327	985	40	,	,	,
12327	985	41	and	and	CC
12327	985	42	simmer	simmer	NN
12327	985	43	till	till	IN
12327	985	44	the	the	DT
12327	985	45	fruit	fruit	NN
12327	985	46	is	be	VBZ
12327	985	47	clear	clear	JJ
12327	985	48	,	,	,
12327	985	49	take	take	VB
12327	985	50	it	-PRON-	PRP
12327	985	51	out	out	RP
12327	985	52	,	,	,
12327	985	53	put	put	VB
12327	985	54	it	-PRON-	PRP
12327	985	55	carefully	carefully	RB
12327	985	56	into	into	IN
12327	985	57	pots	pot	NNS
12327	985	58	,	,	,
12327	985	59	and	and	CC
12327	985	60	pour	pour	VB
12327	985	61	over	over	IN
12327	985	62	the	the	DT
12327	985	63	syrup	syrup	NN
12327	985	64	.	.	.
12327	986	1	This	this	DT
12327	986	2	receipt	receipt	NN
12327	986	3	will	will	MD
12327	986	4	serve	serve	VB
12327	986	5	as	as	IN
12327	986	6	a	a	DT
12327	986	7	guide	guide	NN
12327	986	8	for	for	IN
12327	986	9	preserved	preserve	VBN
12327	986	10	nectarines	nectarine	NNS
12327	986	11	,	,	,
12327	986	12	peaches	peach	NNS
12327	986	13	,	,	,
12327	986	14	plums	plum	NNS
12327	986	15	,	,	,
12327	986	16	gages	gage	NNS
12327	986	17	,	,	,
12327	986	18	&	&	CC
12327	986	19	c.	c.	NNP
12327	986	20	A	a	DT
12327	986	21	few	few	JJ
12327	986	22	of	of	IN
12327	986	23	the	the	DT
12327	986	24	kernels	kernel	NNS
12327	986	25	should	should	MD
12327	986	26	always	always	RB
12327	986	27	be	be	VB
12327	986	28	put	put	VBN
12327	986	29	in	in	RP
12327	986	30	with	with	IN
12327	986	31	the	the	DT
12327	986	32	fruit	fruit	NN
12327	986	33	,	,	,
12327	986	34	as	as	IN
12327	986	35	they	-PRON-	PRP
12327	986	36	improve	improve	VBP
12327	986	37	the	the	DT
12327	986	38	flavor	flavor	NN
12327	986	39	of	of	IN
12327	986	40	the	the	DT
12327	986	41	preserve	preserve	NN
12327	986	42	.	.	.
12327	987	1	*	*	NFP
12327	987	2	*	*	NFP
12327	987	3	*	*	NFP
12327	987	4	*	*	NFP
12327	987	5	*	*	NFP
12327	987	6	STRAWBERRIES	STRAWBERRIES	NNP
12327	987	7	PRESERVED	preserve	VBD
12327	987	8	WHOLE	whole	NN
12327	987	9	.	.	.
12327	988	1	Weigh	weigh	VB
12327	988	2	an	an	DT
12327	988	3	equal	equal	JJ
12327	988	4	quantity	quantity	NN
12327	988	5	of	of	IN
12327	988	6	fruit	fruit	NN
12327	988	7	and	and	CC
12327	988	8	white	white	NNP
12327	988	9	sugar	sugar	NN
12327	988	10	powdered	powder	VBD
12327	988	11	,	,	,
12327	988	12	sift	sift	VB
12327	988	13	all	all	PDT
12327	988	14	the	the	DT
12327	988	15	sugar	sugar	NN
12327	988	16	over	over	IN
12327	988	17	the	the	DT
12327	988	18	fruit	fruit	NN
12327	988	19	,	,	,
12327	988	20	so	so	IN
12327	988	21	that	that	IN
12327	988	22	half	half	NN
12327	988	23	of	of	IN
12327	988	24	it	-PRON-	PRP
12327	988	25	shall	shall	MD
12327	988	26	equally	equally	RB
12327	988	27	be	be	VB
12327	988	28	covered	cover	VBN
12327	988	29	,	,	,
12327	988	30	let	let	VB
12327	988	31	it	-PRON-	PRP
12327	988	32	lay	lay	VB
12327	988	33	till	till	IN
12327	988	34	the	the	DT
12327	988	35	next	next	JJ
12327	988	36	day	day	NN
12327	988	37	,	,	,
12327	988	38	when	when	WRB
12327	988	39	boil	boil	VB
12327	988	40	the	the	DT
12327	988	41	remainder	remainder	NN
12327	988	42	with	with	IN
12327	988	43	red	red	JJ
12327	988	44	currant	currant	NN
12327	988	45	juice	juice	NN
12327	988	46	,	,	,
12327	988	47	in	in	IN
12327	988	48	which	which	WDT
12327	988	49	simmer	simmer	NN
12327	988	50	the	the	DT
12327	988	51	strawberries	strawberry	NNS
12327	988	52	until	until	IN
12327	988	53	the	the	DT
12327	988	54	jelly	jelly	NNP
12327	988	55	hangs	hang	VBZ
12327	988	56	about	about	IN
12327	988	57	them	-PRON-	PRP
12327	988	58	.	.	.
12327	989	1	Put	put	VB
12327	989	2	the	the	DT
12327	989	3	strawberries	strawberry	NNS
12327	989	4	into	into	IN
12327	989	5	pots	pot	NNS
12327	989	6	,	,	,
12327	989	7	taking	take	VBG
12327	989	8	care	care	NN
12327	989	9	not	not	RB
12327	989	10	to	to	TO
12327	989	11	break	break	VB
12327	989	12	them	-PRON-	PRP
12327	989	13	,	,	,
12327	989	14	and	and	CC
12327	989	15	pour	pour	VB
12327	989	16	over	over	IN
12327	989	17	the	the	DT
12327	989	18	syrup	syrup	NN
12327	989	19	.	.	.
12327	990	1	This	this	DT
12327	990	2	receipt	receipt	NN
12327	990	3	will	will	MD
12327	990	4	serve	serve	VB
12327	990	5	for	for	IN
12327	990	6	raspberries	raspberry	NNS
12327	990	7	and	and	CC
12327	990	8	cherries	cherry	NNS
12327	990	9	,	,	,
12327	990	10	which	which	WDT
12327	990	11	make	make	VBP
12327	990	12	a	a	DT
12327	990	13	fine	fine	JJ
12327	990	14	preserve	preserve	NN
12327	990	15	.	.	.
12327	991	1	*	*	NFP
12327	991	2	*	*	NFP
12327	991	3	*	*	NFP
12327	991	4	*	*	NFP
12327	991	5	*	*	NFP
12327	991	6	STRAWBERRY	strawberry	NN
12327	991	7	JAM	JAM	NNP
12327	991	8	.	.	.
12327	992	1	Bruise	bruise	VB
12327	992	2	gently	gently	RB
12327	992	3	,	,	,
12327	992	4	with	with	IN
12327	992	5	the	the	DT
12327	992	6	back	back	NN
12327	992	7	of	of	IN
12327	992	8	a	a	DT
12327	992	9	wooden	wooden	JJ
12327	992	10	spoon	spoon	NN
12327	992	11	,	,	,
12327	992	12	six	six	CD
12327	992	13	pounds	pound	NNS
12327	992	14	of	of	IN
12327	992	15	fine	fine	JJ
12327	992	16	fresh	fresh	JJ
12327	992	17	fruit	fruit	NN
12327	992	18	,	,	,
12327	992	19	and	and	CC
12327	992	20	boil	boil	VB
12327	992	21	them	-PRON-	PRP
12327	992	22	with	with	IN
12327	992	23	very	very	RB
12327	992	24	little	little	JJ
12327	992	25	water	water	NN
12327	992	26	for	for	IN
12327	992	27	twenty	twenty	CD
12327	992	28	minutes	minute	NNS
12327	992	29	,	,	,
12327	992	30	stirring	stir	VBG
12327	992	31	until	until	IN
12327	992	32	the	the	DT
12327	992	33	fruit	fruit	NN
12327	992	34	and	and	CC
12327	992	35	juice	juice	NN
12327	992	36	are	be	VBP
12327	992	37	well	well	RB
12327	992	38	mixed	mixed	JJ
12327	992	39	;	;	:
12327	992	40	then	then	RB
12327	992	41	put	put	VBD
12327	992	42	in	in	RP
12327	992	43	powdered	powdered	JJ
12327	992	44	loaf	loaf	NN
12327	992	45	sugar	sugar	NN
12327	992	46	of	of	IN
12327	992	47	equal	equal	JJ
12327	992	48	weight	weight	NN
12327	992	49	to	to	IN
12327	992	50	the	the	DT
12327	992	51	fruit	fruit	NN
12327	992	52	,	,	,
12327	992	53	and	and	CC
12327	992	54	simmer	simmer	VB
12327	992	55	half	half	PDT
12327	992	56	an	an	DT
12327	992	57	hour	hour	NN
12327	992	58	longer	long	RBR
12327	992	59	.	.	.
12327	993	1	If	if	IN
12327	993	2	the	the	DT
12327	993	3	preserve	preserve	NN
12327	993	4	is	be	VBZ
12327	993	5	not	not	RB
12327	993	6	required	require	VBN
12327	993	7	to	to	TO
12327	993	8	be	be	VB
12327	993	9	very	very	RB
12327	993	10	rich	rich	JJ
12327	993	11	,	,	,
12327	993	12	half	half	PDT
12327	993	13	the	the	DT
12327	993	14	weight	weight	NN
12327	993	15	of	of	IN
12327	993	16	sugar	sugar	NN
12327	993	17	in	in	IN
12327	993	18	proportion	proportion	NN
12327	993	19	to	to	IN
12327	993	20	the	the	DT
12327	993	21	quantity	quantity	NN
12327	993	22	of	of	IN
12327	993	23	fruit	fruit	NN
12327	993	24	may	may	MD
12327	993	25	be	be	VB
12327	993	26	used	use	VBN
12327	993	27	;	;	:
12327	993	28	but	but	CC
12327	993	29	more	more	JJR
12327	993	30	boiling	boiling	NN
12327	993	31	will	will	MD
12327	993	32	be	be	VB
12327	993	33	requisite	requisite	JJ
12327	993	34	.	.	.
12327	994	1	By	by	IN
12327	994	2	this	this	DT
12327	994	3	recipe	recipe	NN
12327	994	4	also	also	RB
12327	994	5	are	be	VBP
12327	994	6	made	make	VBN
12327	994	7	raspberry	raspberry	NN
12327	994	8	,	,	,
12327	994	9	currant	currant	NN
12327	994	10	,	,	,
12327	994	11	gooseberry	gooseberry	NN
12327	994	12	,	,	,
12327	994	13	apricot	apricot	NNP
12327	994	14	,	,	,
12327	994	15	and	and	CC
12327	994	16	other	other	JJ
12327	994	17	jams	jam	NNS
12327	994	18	.	.	.
12327	995	1	*	*	NFP
12327	995	2	*	*	NFP
12327	995	3	*	*	NFP
12327	995	4	*	*	NFP
12327	995	5	*	*	NFP
12327	995	6	RED	red	JJ
12327	995	7	CURRANT	currant	NN
12327	995	8	JELLY	JELLY	NNP
12327	995	9	.	.	.
12327	996	1	Strip	Strip	NNP
12327	996	2	carefully	carefully	RB
12327	996	3	from	from	IN
12327	996	4	the	the	DT
12327	996	5	stems	stem	NNS
12327	996	6	some	some	DT
12327	996	7	quite	quite	RB
12327	996	8	ripe	ripe	JJ
12327	996	9	currants	currant	NNS
12327	996	10	,	,	,
12327	996	11	put	put	VBD
12327	996	12	them	-PRON-	PRP
12327	996	13	into	into	IN
12327	996	14	a	a	DT
12327	996	15	preserving	preserve	VBG
12327	996	16	pan	pan	NN
12327	996	17	,	,	,
12327	996	18	stir	stir	VB
12327	996	19	them	-PRON-	PRP
12327	996	20	gently	gently	RB
12327	996	21	over	over	IN
12327	996	22	a	a	DT
12327	996	23	clear	clear	JJ
12327	996	24	fire	fire	NN
12327	996	25	until	until	IN
12327	996	26	the	the	DT
12327	996	27	juice	juice	NN
12327	996	28	flows	flow	VBZ
12327	996	29	freely	freely	RB
12327	996	30	from	from	IN
12327	996	31	them	-PRON-	PRP
12327	996	32	,	,	,
12327	996	33	then	then	RB
12327	996	34	squeeze	squeeze	VB
12327	996	35	the	the	DT
12327	996	36	currants	currant	NNS
12327	996	37	and	and	CC
12327	996	38	strain	strain	VB
12327	996	39	the	the	DT
12327	996	40	juice	juice	NN
12327	996	41	through	through	IN
12327	996	42	a	a	DT
12327	996	43	folded	fold	VBN
12327	996	44	muslin	muslin	NN
12327	996	45	or	or	CC
12327	996	46	jelly	jelly	NNP
12327	996	47	bag	bag	NN
12327	996	48	;	;	:
12327	996	49	pour	pour	VB
12327	996	50	it	-PRON-	PRP
12327	996	51	into	into	IN
12327	996	52	a	a	DT
12327	996	53	preserving	preserve	VBG
12327	996	54	pan	pan	NN
12327	996	55	,	,	,
12327	996	56	adding	add	VBG
12327	996	57	,	,	,
12327	996	58	as	as	IN
12327	996	59	it	-PRON-	PRP
12327	996	60	boils	boil	VBZ
12327	996	61	,	,	,
12327	996	62	white	white	JJ
12327	996	63	sugar	sugar	NN
12327	996	64	,	,	,
12327	996	65	in	in	IN
12327	996	66	the	the	DT
12327	996	67	proportion	proportion	NN
12327	996	68	of	of	IN
12327	996	69	one	one	CD
12327	996	70	pound	pound	NN
12327	996	71	of	of	IN
12327	996	72	sugar	sugar	NN
12327	996	73	to	to	IN
12327	996	74	one	one	CD
12327	996	75	pint	pint	NN
12327	996	76	of	of	IN
12327	996	77	juice	juice	NN
12327	996	78	.	.	.
12327	997	1	If	if	IN
12327	997	2	made	make	VBN
12327	997	3	with	with	IN
12327	997	4	less	less	JJR
12327	997	5	sugar	sugar	NN
12327	997	6	,	,	,
12327	997	7	more	more	RBR
12327	997	8	boiling	boiling	NN
12327	997	9	will	will	MD
12327	997	10	be	be	VB
12327	997	11	required	require	VBN
12327	997	12	,	,	,
12327	997	13	by	by	IN
12327	997	14	which	which	WDT
12327	997	15	much	much	JJ
12327	997	16	juice	juice	NN
12327	997	17	and	and	CC
12327	997	18	flavour	flavour	NN
12327	997	19	are	be	VBP
12327	997	20	lost	lose	VBN
12327	997	21	.	.	.
12327	998	1	A	a	DT
12327	998	2	little	little	JJ
12327	998	3	dissolved	dissolved	JJ
12327	998	4	isinglass	isinglass	NN
12327	998	5	is	be	VBZ
12327	998	6	used	use	VBN
12327	998	7	by	by	IN
12327	998	8	confectioners	confectioner	NNS
12327	998	9	,	,	,
12327	998	10	but	but	CC
12327	998	11	it	-PRON-	PRP
12327	998	12	is	be	VBZ
12327	998	13	much	much	RB
12327	998	14	better	well	JJR
12327	998	15	without	without	IN
12327	998	16	.	.	.
12327	999	1	Jams	jam	NNS
12327	999	2	and	and	CC
12327	999	3	jellies	jelly	NNS
12327	999	4	should	should	MD
12327	999	5	be	be	VB
12327	999	6	poured	pour	VBN
12327	999	7	into	into	IN
12327	999	8	pots	pot	NNS
12327	999	9	when	when	WRB
12327	999	10	in	in	IN
12327	999	11	a	a	DT
12327	999	12	boiling	boiling	NN
12327	999	13	state	state	NN
12327	999	14	.	.	.
12327	1000	1	Jellies	jelly	NNS
12327	1000	2	should	should	MD
12327	1000	3	be	be	VB
12327	1000	4	continually	continually	RB
12327	1000	5	skimmed	skim	VBN
12327	1000	6	till	till	IN
12327	1000	7	the	the	DT
12327	1000	8	scum	scum	NN
12327	1000	9	ceases	cease	VBZ
12327	1000	10	to	to	TO
12327	1000	11	rise	rise	VB
12327	1000	12	,	,	,
12327	1000	13	so	so	IN
12327	1000	14	that	that	IN
12327	1000	15	they	-PRON-	PRP
12327	1000	16	may	may	MD
12327	1000	17	be	be	VB
12327	1000	18	clear	clear	JJ
12327	1000	19	and	and	CC
12327	1000	20	fine	fine	JJ
12327	1000	21	.	.	.
12327	1001	1	White	white	JJ
12327	1001	2	currant	currant	NN
12327	1001	3	jelly	jelly	NN
12327	1001	4	and	and	CC
12327	1001	5	black	black	JJ
12327	1001	6	are	be	VBP
12327	1001	7	made	make	VBN
12327	1001	8	in	in	IN
12327	1001	9	the	the	DT
12327	1001	10	same	same	JJ
12327	1001	11	manner	manner	NN
12327	1001	12	as	as	IN
12327	1001	13	red	red	JJ
12327	1001	14	.	.	.
12327	1002	1	By	by	IN
12327	1002	2	this	this	DT
12327	1002	3	receipt	receipt	NN
12327	1002	4	can	can	MD
12327	1002	5	be	be	VB
12327	1002	6	made	make	VBN
12327	1002	7	raspberry	raspberry	NN
12327	1002	8	jelly	jelly	NNP
12327	1002	9	,	,	,
12327	1002	10	strawberry	strawberry	NNP
12327	1002	11	jelly	jelly	NNP
12327	1002	12	,	,	,
12327	1002	13	and	and	CC
12327	1002	14	all	all	DT
12327	1002	15	other	other	JJ
12327	1002	16	kinds	kind	NNS
12327	1002	17	.	.	.
12327	1003	1	*	*	NFP
12327	1003	2	*	*	NFP
12327	1003	3	*	*	NFP
12327	1003	4	*	*	NFP
12327	1003	5	*	*	NFP
12327	1003	6	APPLE	apple	NN
12327	1003	7	JELLY	JELLY	NNP
12327	1003	8	.	.	.
12327	1004	1	Pare	Pare	NNP
12327	1004	2	,	,	,
12327	1004	3	core	core	NN
12327	1004	4	,	,	,
12327	1004	5	and	and	CC
12327	1004	6	cut	cut	VBD
12327	1004	7	small	small	JJ
12327	1004	8	any	any	DT
12327	1004	9	kind	kind	NN
12327	1004	10	of	of	IN
12327	1004	11	fine	fine	JJ
12327	1004	12	baking	baking	NN
12327	1004	13	apples	apple	NNS
12327	1004	14	--	--	:
12327	1004	15	say	say	VBP
12327	1004	16	six	six	CD
12327	1004	17	pounds	pound	NNS
12327	1004	18	in	in	IN
12327	1004	19	weight	weight	NN
12327	1004	20	;	;	:
12327	1004	21	put	put	VBD
12327	1004	22	them	-PRON-	PRP
12327	1004	23	in	in	IN
12327	1004	24	a	a	DT
12327	1004	25	preserving	preserve	VBG
12327	1004	26	pan	pan	NN
12327	1004	27	with	with	IN
12327	1004	28	one	one	CD
12327	1004	29	quart	quart	NN
12327	1004	30	of	of	IN
12327	1004	31	water	water	NN
12327	1004	32	;	;	:
12327	1004	33	boil	boil	VB
12327	1004	34	gently	gently	RB
12327	1004	35	till	till	IN
12327	1004	36	the	the	DT
12327	1004	37	apples	apple	NNS
12327	1004	38	are	be	VBP
12327	1004	39	very	very	RB
12327	1004	40	soft	soft	JJ
12327	1004	41	and	and	CC
12327	1004	42	broken	broken	JJ
12327	1004	43	,	,	,
12327	1004	44	then	then	RB
12327	1004	45	pass	pass	VB
12327	1004	46	the	the	DT
12327	1004	47	juice	juice	NN
12327	1004	48	through	through	IN
12327	1004	49	a	a	DT
12327	1004	50	jelly	jelly	JJ
12327	1004	51	bag	bag	NN
12327	1004	52	;	;	:
12327	1004	53	when	when	WRB
12327	1004	54	,	,	,
12327	1004	55	to	to	IN
12327	1004	56	each	each	DT
12327	1004	57	pint	pint	NN
12327	1004	58	,	,	,
12327	1004	59	add	add	VB
12327	1004	60	half	half	PDT
12327	1004	61	a	a	DT
12327	1004	62	pound	pound	NN
12327	1004	63	of	of	IN
12327	1004	64	loaf	loaf	NN
12327	1004	65	sugar	sugar	NN
12327	1004	66	,	,	,
12327	1004	67	set	set	VBD
12327	1004	68	it	-PRON-	PRP
12327	1004	69	on	on	IN
12327	1004	70	the	the	DT
12327	1004	71	fire	fire	NN
12327	1004	72	to	to	TO
12327	1004	73	boil	boil	VB
12327	1004	74	twenty	twenty	CD
12327	1004	75	minutes	minute	NNS
12327	1004	76	,	,	,
12327	1004	77	skimming	skim	VBG
12327	1004	78	it	-PRON-	PRP
12327	1004	79	as	as	IN
12327	1004	80	the	the	DT
12327	1004	81	scum	scum	NN
12327	1004	82	rises	rise	VBZ
12327	1004	83	;	;	:
12327	1004	84	it	-PRON-	PRP
12327	1004	85	must	must	MD
12327	1004	86	not	not	RB
12327	1004	87	be	be	VB
12327	1004	88	over	over	IN
12327	1004	89	boiled	boil	VBN
12327	1004	90	,	,	,
12327	1004	91	or	or	CC
12327	1004	92	the	the	DT
12327	1004	93	colour	colour	NN
12327	1004	94	will	will	MD
12327	1004	95	be	be	VB
12327	1004	96	too	too	RB
12327	1004	97	dark	dark	JJ
12327	1004	98	.	.	.
12327	1005	1	*	*	NFP
12327	1005	2	*	*	NFP
12327	1005	3	*	*	NFP
12327	1005	4	*	*	NFP
12327	1005	5	*	*	NFP
12327	1005	6	PEAR	PEAR	NNP
12327	1005	7	-	-	HYPH
12327	1005	8	SYRUP	SYRUP	NNP
12327	1005	9	OR	or	CC
12327	1005	10	JELLY	JELLY	NNP
12327	1005	11	.	.	.
12327	1006	1	This	this	DT
12327	1006	2	preparation	preparation	NN
12327	1006	3	,	,	,
12327	1006	4	although	although	IN
12327	1006	5	little	little	JJ
12327	1006	6	known	know	VBN
12327	1006	7	in	in	IN
12327	1006	8	England	England	NNP
12327	1006	9	,	,	,
12327	1006	10	forms	form	VBZ
12327	1006	11	an	an	DT
12327	1006	12	important	important	JJ
12327	1006	13	article	article	NN
12327	1006	14	of	of	IN
12327	1006	15	economy	economy	NN
12327	1006	16	in	in	IN
12327	1006	17	many	many	JJ
12327	1006	18	parts	part	NNS
12327	1006	19	of	of	IN
12327	1006	20	the	the	DT
12327	1006	21	Continent	continent	NN
12327	1006	22	.	.	.
12327	1007	1	The	the	DT
12327	1007	2	pears	pear	NNS
12327	1007	3	are	be	VBP
12327	1007	4	first	first	RB
12327	1007	5	heated	heat	VBN
12327	1007	6	in	in	IN
12327	1007	7	a	a	DT
12327	1007	8	saucepan	saucepan	NN
12327	1007	9	over	over	IN
12327	1007	10	the	the	DT
12327	1007	11	fire	fire	NN
12327	1007	12	until	until	IN
12327	1007	13	the	the	DT
12327	1007	14	pulp	pulp	NN
12327	1007	15	,	,	,
12327	1007	16	skins	skin	NNS
12327	1007	17	,	,	,
12327	1007	18	&	&	CC
12327	1007	19	c.	c.	NNP
12327	1007	20	,	,	,
12327	1007	21	have	have	VBP
12327	1007	22	separated	separate	VBN
12327	1007	23	from	from	IN
12327	1007	24	the	the	DT
12327	1007	25	juice	juice	NN
12327	1007	26	,	,	,
12327	1007	27	which	which	WDT
12327	1007	28	is	be	VBZ
12327	1007	29	then	then	RB
12327	1007	30	strained	strain	VBN
12327	1007	31	,	,	,
12327	1007	32	and	and	CC
12327	1007	33	boiled	boil	VBN
12327	1007	34	with	with	IN
12327	1007	35	coarse	coarse	JJ
12327	1007	36	brown	brown	JJ
12327	1007	37	sugar	sugar	NN
12327	1007	38	to	to	IN
12327	1007	39	the	the	DT
12327	1007	40	thickness	thickness	NN
12327	1007	41	of	of	IN
12327	1007	42	treacle	treacle	NN
12327	1007	43	;	;	:
12327	1007	44	but	but	CC
12327	1007	45	it	-PRON-	PRP
12327	1007	46	has	have	VBZ
12327	1007	47	a	a	DT
12327	1007	48	far	far	RB
12327	1007	49	more	more	RBR
12327	1007	50	agreeable	agreeable	JJ
12327	1007	51	flavour	flavour	NN
12327	1007	52	.	.	.
12327	1008	1	It	-PRON-	PRP
12327	1008	2	is	be	VBZ
12327	1008	3	cheaper	cheap	JJR
12327	1008	4	than	than	IN
12327	1008	5	butter	butter	NN
12327	1008	6	or	or	CC
12327	1008	7	treacle	treacle	NN
12327	1008	8	,	,	,
12327	1008	9	and	and	CC
12327	1008	10	is	be	VBZ
12327	1008	11	excellent	excellent	JJ
12327	1008	12	spread	spread	NN
12327	1008	13	upon	upon	IN
12327	1008	14	bread	bread	NN
12327	1008	15	for	for	IN
12327	1008	16	children	child	NNS
12327	1008	17	.	.	.
12327	1009	1	*	*	NFP
12327	1009	2	*	*	NFP
12327	1009	3	*	*	NFP
12327	1009	4	*	*	NFP
12327	1009	5	*	*	NFP
12327	1009	6	PLUM	PLUM	NNP
12327	1009	7	JAM	JAM	NNP
12327	1009	8	.	.	.
12327	1010	1	This	this	DT
12327	1010	2	is	be	VBZ
12327	1010	3	a	a	DT
12327	1010	4	useful	useful	JJ
12327	1010	5	and	and	CC
12327	1010	6	cheap	cheap	JJ
12327	1010	7	preserve	preserve	NN
12327	1010	8	.	.	.
12327	1011	1	Choose	choose	VB
12327	1011	2	the	the	DT
12327	1011	3	large	large	JJ
12327	1011	4	long	long	JJ
12327	1011	5	black	black	JJ
12327	1011	6	plum	plum	NN
12327	1011	7	;	;	:
12327	1011	8	to	to	IN
12327	1011	9	each	each	DT
12327	1011	10	gallon	gallon	NN
12327	1011	11	of	of	IN
12327	1011	12	which	which	WDT
12327	1011	13	add	add	VBP
12327	1011	14	three	three	CD
12327	1011	15	pounds	pound	NNS
12327	1011	16	of	of	IN
12327	1011	17	good	good	JJ
12327	1011	18	moist	moist	JJ
12327	1011	19	sugar	sugar	NN
12327	1011	20	;	;	:
12327	1011	21	bake	bake	VB
12327	1011	22	them	-PRON-	PRP
12327	1011	23	till	till	IN
12327	1011	24	they	-PRON-	PRP
12327	1011	25	begin	begin	VBP
12327	1011	26	to	to	TO
12327	1011	27	crack	crack	VB
12327	1011	28	,	,	,
12327	1011	29	when	when	WRB
12327	1011	30	,	,	,
12327	1011	31	put	put	VBD
12327	1011	32	them	-PRON-	PRP
12327	1011	33	in	in	IN
12327	1011	34	pots	pot	NNS
12327	1011	35	,	,	,
12327	1011	36	of	of	IN
12327	1011	37	a	a	DT
12327	1011	38	size	size	NN
12327	1011	39	for	for	IN
12327	1011	40	once	once	RB
12327	1011	41	using	use	VBG
12327	1011	42	,	,	,
12327	1011	43	as	as	IN
12327	1011	44	the	the	DT
12327	1011	45	air	air	NN
12327	1011	46	is	be	VBZ
12327	1011	47	apt	apt	JJ
12327	1011	48	to	to	TO
12327	1011	49	spoil	spoil	VB
12327	1011	50	the	the	DT
12327	1011	51	jam	jam	NN
12327	1011	52	.	.	.
12327	1012	1	CHAPTER	CHAPTER	NNP
12327	1012	2	IX	IX	NNP
12327	1012	3	.	.	.
12327	1013	1	Pickling	pickle	VBG
12327	1013	2	.	.	.
12327	1014	1	The	the	DT
12327	1014	2	best	good	JJS
12327	1014	3	vinegar	vinegar	NN
12327	1014	4	should	should	MD
12327	1014	5	always	always	RB
12327	1014	6	be	be	VB
12327	1014	7	used	use	VBN
12327	1014	8	for	for	IN
12327	1014	9	pickling	pickling	NN
12327	1014	10	;	;	:
12327	1014	11	in	in	IN
12327	1014	12	all	all	DT
12327	1014	13	cases	case	NNS
12327	1014	14	it	-PRON-	PRP
12327	1014	15	should	should	MD
12327	1014	16	be	be	VB
12327	1014	17	boiled	boil	VBN
12327	1014	18	and	and	CC
12327	1014	19	strained	strain	VBN
12327	1014	20	.	.	.
12327	1015	1	The	the	DT
12327	1015	2	articles	article	NNS
12327	1015	3	to	to	TO
12327	1015	4	be	be	VB
12327	1015	5	pickled	pickle	VBN
12327	1015	6	should	should	MD
12327	1015	7	first	first	RB
12327	1015	8	be	be	VB
12327	1015	9	parboiled	parboil	VBN
12327	1015	10	or	or	CC
12327	1015	11	soaked	soak	VBN
12327	1015	12	in	in	IN
12327	1015	13	brine	brine	NN
12327	1015	14	,	,	,
12327	1015	15	which	which	WDT
12327	1015	16	should	should	MD
12327	1015	17	have	have	VB
12327	1015	18	about	about	RB
12327	1015	19	six	six	CD
12327	1015	20	ounces	ounce	NNS
12327	1015	21	of	of	IN
12327	1015	22	salt	salt	NN
12327	1015	23	to	to	IN
12327	1015	24	one	one	CD
12327	1015	25	quart	quart	NN
12327	1015	26	of	of	IN
12327	1015	27	water	water	NN
12327	1015	28	.	.	.
12327	1016	1	The	the	DT
12327	1016	2	spices	spice	NNS
12327	1016	3	used	use	VBN
12327	1016	4	for	for	IN
12327	1016	5	pickling	pickling	NN
12327	1016	6	are	be	VBP
12327	1016	7	whole	whole	JJ
12327	1016	8	pepper	pepper	NN
12327	1016	9	,	,	,
12327	1016	10	long	long	JJ
12327	1016	11	peppers	pepper	NNS
12327	1016	12	,	,	,
12327	1016	13	allspice	allspice	NN
12327	1016	14	,	,	,
12327	1016	15	mace	mace	NN
12327	1016	16	,	,	,
12327	1016	17	mustard	mustard	NN
12327	1016	18	-	-	HYPH
12327	1016	19	seed	seed	NN
12327	1016	20	,	,	,
12327	1016	21	and	and	CC
12327	1016	22	ginger	ginger	NN
12327	1016	23	,	,	,
12327	1016	24	the	the	DT
12327	1016	25	last	last	JJ
12327	1016	26	being	be	VBG
12327	1016	27	first	first	RB
12327	1016	28	bruised	bruise	VBN
12327	1016	29	.	.	.
12327	1017	1	The	the	DT
12327	1017	2	following	follow	VBG
12327	1017	3	is	be	VBZ
12327	1017	4	a	a	DT
12327	1017	5	good	good	JJ
12327	1017	6	proportion	proportion	NN
12327	1017	7	of	of	IN
12327	1017	8	spice	spice	NN
12327	1017	9	:	:	:
12327	1017	10	to	to	IN
12327	1017	11	one	one	CD
12327	1017	12	quart	quart	NN
12327	1017	13	of	of	IN
12327	1017	14	vinegar	vinegar	NN
12327	1017	15	put	put	VBD
12327	1017	16	half	half	PDT
12327	1017	17	an	an	DT
12327	1017	18	ounce	ounce	NN
12327	1017	19	of	of	IN
12327	1017	20	ginger	ginger	NN
12327	1017	21	,	,	,
12327	1017	22	the	the	DT
12327	1017	23	same	same	JJ
12327	1017	24	quantity	quantity	NN
12327	1017	25	of	of	IN
12327	1017	26	whole	whole	JJ
12327	1017	27	-	-	HYPH
12327	1017	28	pepper	pepper	NN
12327	1017	29	and	and	CC
12327	1017	30	allspice	allspice	NN
12327	1017	31	,	,	,
12327	1017	32	and	and	CC
12327	1017	33	one	one	CD
12327	1017	34	ounce	ounce	NN
12327	1017	35	of	of	IN
12327	1017	36	mustard	mustard	NN
12327	1017	37	-	-	HYPH
12327	1017	38	seed	seed	NN
12327	1017	39	;	;	:
12327	1017	40	four	four	CD
12327	1017	41	shalots	shalot	NNS
12327	1017	42	,	,	,
12327	1017	43	and	and	CC
12327	1017	44	one	one	CD
12327	1017	45	clove	clove	NN
12327	1017	46	of	of	IN
12327	1017	47	garlic	garlic	NN
12327	1017	48	.	.	.
12327	1018	1	Pickles	pickle	NNS
12327	1018	2	should	should	MD
12327	1018	3	be	be	VB
12327	1018	4	kept	keep	VBN
12327	1018	5	secure	secure	JJ
12327	1018	6	from	from	IN
12327	1018	7	the	the	DT
12327	1018	8	air	air	NN
12327	1018	9	,	,	,
12327	1018	10	or	or	CC
12327	1018	11	they	-PRON-	PRP
12327	1018	12	soon	soon	RB
12327	1018	13	become	become	VBP
12327	1018	14	soft	soft	JJ
12327	1018	15	;	;	:
12327	1018	16	the	the	DT
12327	1018	17	least	least	JJS
12327	1018	18	quantity	quantity	NN
12327	1018	19	of	of	IN
12327	1018	20	water	water	NN
12327	1018	21	,	,	,
12327	1018	22	or	or	CC
12327	1018	23	a	a	DT
12327	1018	24	wet	wet	JJ
12327	1018	25	spoon	spoon	NN
12327	1018	26	,	,	,
12327	1018	27	put	put	VBN
12327	1018	28	into	into	IN
12327	1018	29	a	a	DT
12327	1018	30	jar	jar	NN
12327	1018	31	of	of	IN
12327	1018	32	pickles	pickle	NNS
12327	1018	33	,	,	,
12327	1018	34	will	will	MD
12327	1018	35	spoil	spoil	VB
12327	1018	36	the	the	DT
12327	1018	37	contents	content	NNS
12327	1018	38	.	.	.
12327	1019	1	*	*	NFP
12327	1019	2	*	*	NFP
12327	1019	3	*	*	NFP
12327	1019	4	*	*	NFP
12327	1019	5	*	*	NFP
12327	1019	6	TO	to	IN
12327	1019	7	PICKLE	PICKLE	NNP
12327	1019	8	GHERKINS	gherkin	NNS
12327	1019	9	AND	and	CC
12327	1019	10	FRENCH	FRENCH	NNS
12327	1019	11	BEANS	bean	NNS
12327	1019	12	.	.	.
12327	1020	1	These	these	DT
12327	1020	2	are	be	VBP
12327	1020	3	,	,	,
12327	1020	4	of	of	IN
12327	1020	5	all	all	DT
12327	1020	6	vegetables	vegetable	NNS
12327	1020	7	,	,	,
12327	1020	8	the	the	DT
12327	1020	9	most	most	RBS
12327	1020	10	difficult	difficult	JJ
12327	1020	11	to	to	TO
12327	1020	12	pickle	pickle	VB
12327	1020	13	,	,	,
12327	1020	14	so	so	IN
12327	1020	15	that	that	IN
12327	1020	16	their	-PRON-	PRP$
12327	1020	17	green	green	JJ
12327	1020	18	colour	colour	NN
12327	1020	19	and	and	CC
12327	1020	20	freshness	freshness	NN
12327	1020	21	may	may	MD
12327	1020	22	be	be	VB
12327	1020	23	preserved	preserve	VBN
12327	1020	24	.	.	.
12327	1021	1	Choose	choose	VB
12327	1021	2	some	some	DT
12327	1021	3	fine	fine	JJ
12327	1021	4	fresh	fresh	JJ
12327	1021	5	gherkins	gherkin	NNS
12327	1021	6	,	,	,
12327	1021	7	and	and	CC
12327	1021	8	set	set	VBD
12327	1021	9	them	-PRON-	PRP
12327	1021	10	to	to	TO
12327	1021	11	soak	soak	VB
12327	1021	12	in	in	IN
12327	1021	13	brine	brine	NN
12327	1021	14	for	for	IN
12327	1021	15	a	a	DT
12327	1021	16	week	week	NN
12327	1021	17	;	;	:
12327	1021	18	then	then	RB
12327	1021	19	drain	drain	VB
12327	1021	20	them	-PRON-	PRP
12327	1021	21	,	,	,
12327	1021	22	and	and	CC
12327	1021	23	pour	pour	VB
12327	1021	24	over	over	RP
12327	1021	25	boiling	boil	VBG
12327	1021	26	vinegar	vinegar	NN
12327	1021	27	,	,	,
12327	1021	28	prepared	prepare	VBN
12327	1021	29	with	with	IN
12327	1021	30	the	the	DT
12327	1021	31	usual	usual	JJ
12327	1021	32	spices	spice	NNS
12327	1021	33	,	,	,
12327	1021	34	first	first	RB
12327	1021	35	having	have	VBG
12327	1021	36	covered	cover	VBN
12327	1021	37	them	-PRON-	PRP
12327	1021	38	with	with	IN
12327	1021	39	fresh	fresh	JJ
12327	1021	40	vine	vine	NN
12327	1021	41	leaves	leave	NNS
12327	1021	42	.	.	.
12327	1022	1	If	if	IN
12327	1022	2	they	-PRON-	PRP
12327	1022	3	do	do	VBP
12327	1022	4	not	not	RB
12327	1022	5	appear	appear	VB
12327	1022	6	to	to	TO
12327	1022	7	be	be	VB
12327	1022	8	of	of	IN
12327	1022	9	a	a	DT
12327	1022	10	fine	fine	JJ
12327	1022	11	green	green	NN
12327	1022	12	,	,	,
12327	1022	13	pour	pour	VB
12327	1022	14	off	off	RP
12327	1022	15	the	the	DT
12327	1022	16	vinegar	vinegar	NN
12327	1022	17	,	,	,
12327	1022	18	boil	boil	VB
12327	1022	19	it	-PRON-	PRP
12327	1022	20	up	up	RP
12327	1022	21	again	again	RB
12327	1022	22	,	,	,
12327	1022	23	cover	cover	VB
12327	1022	24	the	the	DT
12327	1022	25	gherkins	gherkin	NNS
12327	1022	26	with	with	IN
12327	1022	27	fresh	fresh	JJ
12327	1022	28	green	green	JJ
12327	1022	29	vine	vine	NN
12327	1022	30	leaves	leave	NNS
12327	1022	31	,	,	,
12327	1022	32	and	and	CC
12327	1022	33	pour	pour	VB
12327	1022	34	over	over	IN
12327	1022	35	the	the	DT
12327	1022	36	vinegar	vinegar	NN
12327	1022	37	again	again	RB
12327	1022	38	.	.	.
12327	1023	1	French	french	JJ
12327	1023	2	beans	bean	NNS
12327	1023	3	are	be	VBP
12327	1023	4	pickled	pickle	VBN
12327	1023	5	exactly	exactly	RB
12327	1023	6	the	the	DT
12327	1023	7	same	same	JJ
12327	1023	8	.	.	.
12327	1024	1	*	*	NFP
12327	1024	2	*	*	NFP
12327	1024	3	*	*	NFP
12327	1024	4	*	*	NFP
12327	1024	5	*	*	NFP
12327	1024	6	TO	to	IN
12327	1024	7	PICKLE	PICKLE	NNP
12327	1024	8	CAULIFLOWERS	cauliflower	NNS
12327	1024	9	.	.	.
12327	1025	1	Remove	remove	VB
12327	1025	2	the	the	DT
12327	1025	3	stalks	stalk	NNS
12327	1025	4	and	and	CC
12327	1025	5	leaves	leave	NNS
12327	1025	6	,	,	,
12327	1025	7	break	break	VBP
12327	1025	8	the	the	DT
12327	1025	9	flower	flower	NN
12327	1025	10	into	into	IN
12327	1025	11	pieces	piece	NNS
12327	1025	12	,	,	,
12327	1025	13	parboil	parboil	VB
12327	1025	14	them	-PRON-	PRP
12327	1025	15	in	in	IN
12327	1025	16	brine	brine	NN
12327	1025	17	,	,	,
12327	1025	18	then	then	RB
12327	1025	19	drain	drain	VB
12327	1025	20	them	-PRON-	PRP
12327	1025	21	,	,	,
12327	1025	22	and	and	CC
12327	1025	23	lay	lie	VBD
12327	1025	24	them	-PRON-	PRP
12327	1025	25	in	in	IN
12327	1025	26	a	a	DT
12327	1025	27	jar	jar	NN
12327	1025	28	,	,	,
12327	1025	29	and	and	CC
12327	1025	30	pour	pour	VB
12327	1025	31	over	over	RP
12327	1025	32	boiling	boil	VBG
12327	1025	33	spiced	spice	VBN
12327	1025	34	vinegar	vinegar	NN
12327	1025	35	.	.	.
12327	1026	1	*	*	NFP
12327	1026	2	*	*	NFP
12327	1026	3	*	*	NFP
12327	1026	4	*	*	NFP
12327	1026	5	*	*	NFP
12327	1026	6	TO	to	IN
12327	1026	7	PICKLE	PICKLE	NNP
12327	1026	8	MELON	MELON	NNP
12327	1026	9	MANGOES	mango	NNS
12327	1026	10	.	.	.
12327	1027	1	Cut	cut	VB
12327	1027	2	the	the	DT
12327	1027	3	melons	melon	NNS
12327	1027	4	in	in	IN
12327	1027	5	half	half	NN
12327	1027	6	,	,	,
12327	1027	7	remove	remove	VB
12327	1027	8	the	the	DT
12327	1027	9	pulpy	pulpy	JJ
12327	1027	10	part	part	NN
12327	1027	11	and	and	CC
12327	1027	12	the	the	DT
12327	1027	13	seeds	seed	NNS
12327	1027	14	,	,	,
12327	1027	15	soak	soak	VB
12327	1027	16	the	the	DT
12327	1027	17	halves	half	NNS
12327	1027	18	for	for	IN
12327	1027	19	a	a	DT
12327	1027	20	week	week	NN
12327	1027	21	in	in	IN
12327	1027	22	strong	strong	JJ
12327	1027	23	brine	brine	NN
12327	1027	24	,	,	,
12327	1027	25	then	then	RB
12327	1027	26	fill	fill	VB
12327	1027	27	them	-PRON-	PRP
12327	1027	28	with	with	IN
12327	1027	29	the	the	DT
12327	1027	30	usual	usual	JJ
12327	1027	31	spices	spice	NNS
12327	1027	32	,	,	,
12327	1027	33	mustard	mustard	NN
12327	1027	34	-	-	HYPH
12327	1027	35	seed	seed	NN
12327	1027	36	and	and	CC
12327	1027	37	garlic	garlic	NN
12327	1027	38	,	,	,
12327	1027	39	and	and	CC
12327	1027	40	tie	tie	VB
12327	1027	41	them	-PRON-	PRP
12327	1027	42	together	together	RB
12327	1027	43	with	with	IN
12327	1027	44	packthread	packthread	NN
12327	1027	45	;	;	:
12327	1027	46	put	put	VB
12327	1027	47	them	-PRON-	PRP
12327	1027	48	in	in	IN
12327	1027	49	jars	jar	NNS
12327	1027	50	,	,	,
12327	1027	51	and	and	CC
12327	1027	52	pour	pour	VB
12327	1027	53	over	over	RP
12327	1027	54	boiling	boil	VBG
12327	1027	55	spiced	spice	VBN
12327	1027	56	vinegar	vinegar	NN
12327	1027	57	.	.	.
12327	1028	1	Large	large	JJ
12327	1028	2	cucumbers	cucumber	NNS
12327	1028	3	may	may	MD
12327	1028	4	be	be	VB
12327	1028	5	pickled	pickle	VBN
12327	1028	6	in	in	IN
12327	1028	7	the	the	DT
12327	1028	8	same	same	JJ
12327	1028	9	way	way	NN
12327	1028	10	.	.	.
12327	1029	1	*	*	NFP
12327	1029	2	*	*	NFP
12327	1029	3	*	*	NFP
12327	1029	4	*	*	NFP
12327	1029	5	*	*	NFP
12327	1029	6	PICCALILI	PICCALILI	NNP
12327	1029	7	.	.	.
12327	1030	1	Pickle	pickle	NN
12327	1030	2	gherkins	gherkin	NNS
12327	1030	3	,	,	,
12327	1030	4	French	french	JJ
12327	1030	5	beans	bean	NNS
12327	1030	6	,	,	,
12327	1030	7	and	and	CC
12327	1030	8	cauliflower	cauliflower	NN
12327	1030	9	,	,	,
12327	1030	10	separately	separately	RB
12327	1030	11	,	,	,
12327	1030	12	as	as	IN
12327	1030	13	already	already	RB
12327	1030	14	directed	direct	VBN
12327	1030	15	;	;	:
12327	1030	16	the	the	DT
12327	1030	17	other	other	JJ
12327	1030	18	vegetables	vegetable	NNS
12327	1030	19	used	use	VBN
12327	1030	20	are	be	VBP
12327	1030	21	carrots	carrot	NNS
12327	1030	22	,	,	,
12327	1030	23	onions	onion	NNS
12327	1030	24	,	,	,
12327	1030	25	capsicums	capsicum	NNS
12327	1030	26	,	,	,
12327	1030	27	white	white	JJ
12327	1030	28	cabbage	cabbage	NN
12327	1030	29	,	,	,
12327	1030	30	celery	celery	NN
12327	1030	31	,	,	,
12327	1030	32	and	and	CC
12327	1030	33	,	,	,
12327	1030	34	indeed	indeed	RB
12327	1030	35	almost	almost	RB
12327	1030	36	any	any	DT
12327	1030	37	kind	kind	NN
12327	1030	38	may	may	MD
12327	1030	39	be	be	VB
12327	1030	40	put	put	VBN
12327	1030	41	into	into	IN
12327	1030	42	this	this	DT
12327	1030	43	pickle	pickle	NN
12327	1030	44	,	,	,
12327	1030	45	except	except	IN
12327	1030	46	walnuts	walnut	NNS
12327	1030	47	and	and	CC
12327	1030	48	red	red	JJ
12327	1030	49	cabbage	cabbage	NN
12327	1030	50	.	.	.
12327	1031	1	They	-PRON-	PRP
12327	1031	2	must	must	MD
12327	1031	3	be	be	VB
12327	1031	4	cut	cut	VBN
12327	1031	5	in	in	IN
12327	1031	6	small	small	JJ
12327	1031	7	pieces	piece	NNS
12327	1031	8	,	,	,
12327	1031	9	and	and	CC
12327	1031	10	soaked	soak	VBD
12327	1031	11	in	in	IN
12327	1031	12	brine	brine	NN
12327	1031	13	,	,	,
12327	1031	14	the	the	DT
12327	1031	15	carrots	carrot	NNS
12327	1031	16	only	only	RB
12327	1031	17	,	,	,
12327	1031	18	requiring	require	VBG
12327	1031	19	to	to	TO
12327	1031	20	be	be	VB
12327	1031	21	boiled	boil	VBN
12327	1031	22	in	in	IN
12327	1031	23	it	-PRON-	PRP
12327	1031	24	to	to	TO
12327	1031	25	make	make	VB
12327	1031	26	them	-PRON-	PRP
12327	1031	27	tender	tender	JJ
12327	1031	28	;	;	:
12327	1031	29	then	then	RB
12327	1031	30	prepare	prepare	VB
12327	1031	31	a	a	DT
12327	1031	32	liquor	liquor	NN
12327	1031	33	as	as	IN
12327	1031	34	follows	follow	VBZ
12327	1031	35	:	:	:
12327	1031	36	into	into	IN
12327	1031	37	half	half	PDT
12327	1031	38	a	a	DT
12327	1031	39	gallon	gallon	NN
12327	1031	40	of	of	IN
12327	1031	41	vinegar	vinegar	NN
12327	1031	42	put	put	VBD
12327	1031	43	two	two	CD
12327	1031	44	ounces	ounce	NNS
12327	1031	45	of	of	IN
12327	1031	46	ginger	ginger	NN
12327	1031	47	,	,	,
12327	1031	48	one	one	CD
12327	1031	49	of	of	IN
12327	1031	50	whole	whole	JJ
12327	1031	51	black	black	JJ
12327	1031	52	pepper	pepper	NN
12327	1031	53	,	,	,
12327	1031	54	one	one	CD
12327	1031	55	of	of	IN
12327	1031	56	whole	whole	JJ
12327	1031	57	allspice	allspice	NN
12327	1031	58	,	,	,
12327	1031	59	and	and	CC
12327	1031	60	one	one	CD
12327	1031	61	of	of	IN
12327	1031	62	bruised	bruise	VBN
12327	1031	63	chillies	chilli	NNS
12327	1031	64	,	,	,
12327	1031	65	three	three	CD
12327	1031	66	ounces	ounce	NNS
12327	1031	67	of	of	IN
12327	1031	68	shalots	shalot	NNS
12327	1031	69	,	,	,
12327	1031	70	and	and	CC
12327	1031	71	one	one	CD
12327	1031	72	ounce	ounce	NN
12327	1031	73	of	of	IN
12327	1031	74	garlic	garlic	NN
12327	1031	75	;	;	:
12327	1031	76	boil	boil	VB
12327	1031	77	together	together	RP
12327	1031	78	nearly	nearly	RB
12327	1031	79	twenty	twenty	CD
12327	1031	80	minutes	minute	NNS
12327	1031	81	;	;	:
12327	1031	82	mix	mix	VB
12327	1031	83	a	a	DT
12327	1031	84	little	little	JJ
12327	1031	85	of	of	IN
12327	1031	86	it	-PRON-	PRP
12327	1031	87	in	in	IN
12327	1031	88	a	a	DT
12327	1031	89	basin	basin	NN
12327	1031	90	,	,	,
12327	1031	91	with	with	IN
12327	1031	92	two	two	CD
12327	1031	93	ounces	ounce	NNS
12327	1031	94	of	of	IN
12327	1031	95	flour	flour	NN
12327	1031	96	of	of	IN
12327	1031	97	mustard	mustard	NN
12327	1031	98	and	and	CC
12327	1031	99	one	one	CD
12327	1031	100	ounce	ounce	NN
12327	1031	101	of	of	IN
12327	1031	102	turmeric	turmeric	NN
12327	1031	103	,	,	,
12327	1031	104	and	and	CC
12327	1031	105	stir	stir	VB
12327	1031	106	it	-PRON-	PRP
12327	1031	107	in	in	RP
12327	1031	108	gradually	gradually	RB
12327	1031	109	with	with	IN
12327	1031	110	the	the	DT
12327	1031	111	rest	rest	NN
12327	1031	112	;	;	:
12327	1031	113	then	then	RB
12327	1031	114	pour	pour	VB
12327	1031	115	the	the	DT
12327	1031	116	liquor	liquor	NN
12327	1031	117	over	over	IN
12327	1031	118	the	the	DT
12327	1031	119	vegetables	vegetable	NNS
12327	1031	120	.	.	.
12327	1032	1	*	*	NFP
12327	1032	2	*	*	NFP
12327	1032	3	*	*	NFP
12327	1032	4	*	*	NFP
12327	1032	5	*	*	NFP
12327	1032	6	TO	to	IN
12327	1032	7	PICKLE	PICKLE	NNP
12327	1032	8	MUSHROOMS	MUSHROOMS	NNP
12327	1032	9	.	.	.
12327	1033	1	Choose	choose	VB
12327	1033	2	small	small	JJ
12327	1033	3	button	button	NN
12327	1033	4	mushrooms	mushroom	NNS
12327	1033	5	,	,	,
12327	1033	6	clean	clean	JJ
12327	1033	7	and	and	CC
12327	1033	8	wipe	wipe	VB
12327	1033	9	them	-PRON-	PRP
12327	1033	10	,	,	,
12327	1033	11	and	and	CC
12327	1033	12	throw	throw	VB
12327	1033	13	them	-PRON-	PRP
12327	1033	14	into	into	IN
12327	1033	15	cold	cold	JJ
12327	1033	16	water	water	NN
12327	1033	17	,	,	,
12327	1033	18	then	then	RB
12327	1033	19	put	put	VB
12327	1033	20	into	into	IN
12327	1033	21	a	a	DT
12327	1033	22	stewpan	stewpan	NN
12327	1033	23	with	with	IN
12327	1033	24	a	a	DT
12327	1033	25	little	little	JJ
12327	1033	26	salt	salt	NN
12327	1033	27	,	,	,
12327	1033	28	and	and	CC
12327	1033	29	cover	cover	VB
12327	1033	30	them	-PRON-	PRP
12327	1033	31	with	with	IN
12327	1033	32	distilled	distilled	JJ
12327	1033	33	vinegar	vinegar	NN
12327	1033	34	,	,	,
12327	1033	35	and	and	CC
12327	1033	36	simmer	simmer	VB
12327	1033	37	a	a	DT
12327	1033	38	few	few	JJ
12327	1033	39	minutes	minute	NNS
12327	1033	40	.	.	.
12327	1034	1	Put	put	VB
12327	1034	2	them	-PRON-	PRP
12327	1034	3	in	in	IN
12327	1034	4	bottles	bottle	NNS
12327	1034	5	with	with	IN
12327	1034	6	a	a	DT
12327	1034	7	couple	couple	NN
12327	1034	8	of	of	IN
12327	1034	9	blades	blade	NNS
12327	1034	10	or	or	CC
12327	1034	11	so	so	RB
12327	1034	12	of	of	IN
12327	1034	13	mace	mace	NN
12327	1034	14	,	,	,
12327	1034	15	and	and	CC
12327	1034	16	when	when	WRB
12327	1034	17	cold	cold	JJ
12327	1034	18	,	,	,
12327	1034	19	cork	cork	VB
12327	1034	20	them	-PRON-	PRP
12327	1034	21	closely	closely	RB
12327	1034	22	.	.	.
12327	1035	1	*	*	NFP
12327	1035	2	*	*	NFP
12327	1035	3	*	*	NFP
12327	1035	4	*	*	NFP
12327	1035	5	*	*	NFP
12327	1035	6	TO	to	IN
12327	1035	7	PICKLE	PICKLE	NNP
12327	1035	8	ONIONS	onion	NNS
12327	1035	9	.	.	.
12327	1036	1	Choose	choose	VB
12327	1036	2	all	all	DT
12327	1036	3	of	of	IN
12327	1036	4	a	a	DT
12327	1036	5	size	size	NN
12327	1036	6	and	and	CC
12327	1036	7	soak	soak	VB
12327	1036	8	in	in	IN
12327	1036	9	boiling	boil	VBG
12327	1036	10	brine	brine	NN
12327	1036	11	,	,	,
12327	1036	12	when	when	WRB
12327	1036	13	cold	cold	JJ
12327	1036	14	,	,	,
12327	1036	15	drain	drain	VBP
12327	1036	16	them	-PRON-	PRP
12327	1036	17	and	and	CC
12327	1036	18	put	put	VBD
12327	1036	19	them	-PRON-	PRP
12327	1036	20	in	in	IN
12327	1036	21	bottles	bottle	NNS
12327	1036	22	,	,	,
12327	1036	23	and	and	CC
12327	1036	24	fill	fill	VB
12327	1036	25	up	up	RP
12327	1036	26	with	with	IN
12327	1036	27	hot	hot	JJ
12327	1036	28	distilled	distilled	JJ
12327	1036	29	vinegar	vinegar	NN
12327	1036	30	;	;	:
12327	1036	31	if	if	IN
12327	1036	32	they	-PRON-	PRP
12327	1036	33	are	be	VBP
12327	1036	34	to	to	TO
12327	1036	35	be	be	VB
12327	1036	36	_	_	NNP
12327	1036	37	white	white	JJ
12327	1036	38	_	_	NNP
12327	1036	39	,	,	,
12327	1036	40	use	use	VB
12327	1036	41	white	white	JJ
12327	1036	42	wine	wine	NN
12327	1036	43	vinegar	vinegar	NN
12327	1036	44	;	;	:
12327	1036	45	if	if	IN
12327	1036	46	they	-PRON-	PRP
12327	1036	47	are	be	VBP
12327	1036	48	to	to	TO
12327	1036	49	be	be	VB
12327	1036	50	_	_	NNP
12327	1036	51	brown	brown	JJ
12327	1036	52	_	_	NNP
12327	1036	53	,	,	,
12327	1036	54	use	use	VB
12327	1036	55	the	the	DT
12327	1036	56	best	good	JJS
12327	1036	57	distilled	distilled	JJ
12327	1036	58	vinegar	vinegar	NN
12327	1036	59	,	,	,
12327	1036	60	adding	add	VBG
12327	1036	61	,	,	,
12327	1036	62	in	in	IN
12327	1036	63	both	both	DT
12327	1036	64	cases	case	NNS
12327	1036	65	,	,	,
12327	1036	66	a	a	DT
12327	1036	67	little	little	JJ
12327	1036	68	mace	mace	NN
12327	1036	69	,	,	,
12327	1036	70	ginger	ginger	NN
12327	1036	71	,	,	,
12327	1036	72	and	and	CC
12327	1036	73	whole	whole	JJ
12327	1036	74	pepper	pepper	NN
12327	1036	75	.	.	.
12327	1037	1	*	*	NFP
12327	1037	2	*	*	NFP
12327	1037	3	*	*	NFP
12327	1037	4	*	*	NFP
12327	1037	5	*	*	NFP
12327	1037	6	TO	to	IN
12327	1037	7	PICKLE	PICKLE	NNP
12327	1037	8	WHITE	WHITE	NNP
12327	1037	9	AND	and	CC
12327	1037	10	RED	red	JJ
12327	1037	11	CABBAGE	cabbage	NN
12327	1037	12	.	.	.
12327	1038	1	Take	take	VB
12327	1038	2	off	off	RP
12327	1038	3	the	the	DT
12327	1038	4	outside	outside	JJ
12327	1038	5	leaves	leave	NNS
12327	1038	6	,	,	,
12327	1038	7	cut	cut	VBD
12327	1038	8	out	out	RP
12327	1038	9	the	the	DT
12327	1038	10	stalk	stalk	NN
12327	1038	11	,	,	,
12327	1038	12	and	and	CC
12327	1038	13	shred	shre	VBD
12327	1038	14	the	the	DT
12327	1038	15	cabbage	cabbage	NN
12327	1038	16	into	into	IN
12327	1038	17	a	a	DT
12327	1038	18	cullender	cullender	NN
12327	1038	19	,	,	,
12327	1038	20	sprinkle	sprinkle	VB
12327	1038	21	with	with	IN
12327	1038	22	salt	salt	NN
12327	1038	23	,	,	,
12327	1038	24	let	let	VB
12327	1038	25	it	-PRON-	PRP
12327	1038	26	remain	remain	VB
12327	1038	27	for	for	IN
12327	1038	28	twenty	twenty	CD
12327	1038	29	-	-	HYPH
12327	1038	30	four	four	CD
12327	1038	31	hours	hour	NNS
12327	1038	32	,	,	,
12327	1038	33	then	then	RB
12327	1038	34	drain	drain	VB
12327	1038	35	it	-PRON-	PRP
12327	1038	36	.	.	.
12327	1039	1	Put	put	VB
12327	1039	2	it	-PRON-	PRP
12327	1039	3	into	into	IN
12327	1039	4	jars	jar	NNS
12327	1039	5	,	,	,
12327	1039	6	and	and	CC
12327	1039	7	fill	fill	VB
12327	1039	8	up	up	RP
12327	1039	9	with	with	IN
12327	1039	10	boiling	boil	VBG
12327	1039	11	vinegar	vinegar	NN
12327	1039	12	,	,	,
12327	1039	13	prepared	prepare	VBN
12327	1039	14	with	with	IN
12327	1039	15	the	the	DT
12327	1039	16	usual	usual	JJ
12327	1039	17	spices	spice	NNS
12327	1039	18	;	;	:
12327	1039	19	if	if	IN
12327	1039	20	the	the	DT
12327	1039	21	cabbage	cabbage	NN
12327	1039	22	is	be	VBZ
12327	1039	23	red	red	JJ
12327	1039	24	,	,	,
12327	1039	25	a	a	DT
12327	1039	26	little	little	JJ
12327	1039	27	cochineal	cochineal	NN
12327	1039	28	powdered	powder	VBN
12327	1039	29	,	,	,
12327	1039	30	or	or	CC
12327	1039	31	a	a	DT
12327	1039	32	slice	slice	NN
12327	1039	33	or	or	CC
12327	1039	34	two	two	CD
12327	1039	35	of	of	IN
12327	1039	36	beet	beet	NN
12327	1039	37	-	-	HYPH
12327	1039	38	root	root	NN
12327	1039	39	is	be	VBZ
12327	1039	40	necessary	necessary	JJ
12327	1039	41	to	to	TO
12327	1039	42	make	make	VB
12327	1039	43	the	the	DT
12327	1039	44	pickle	pickle	NN
12327	1039	45	a	a	DT
12327	1039	46	fine	fine	JJ
12327	1039	47	colour	colour	NN
12327	1039	48	;	;	:
12327	1039	49	if	if	IN
12327	1039	50	it	-PRON-	PRP
12327	1039	51	is	be	VBZ
12327	1039	52	white	white	JJ
12327	1039	53	cabbage	cabbage	NN
12327	1039	54	,	,	,
12327	1039	55	add	add	VB
12327	1039	56	instead	instead	RB
12327	1039	57	,	,	,
12327	1039	58	a	a	DT
12327	1039	59	little	little	JJ
12327	1039	60	turmeric	turmeric	JJ
12327	1039	61	powder	powder	NN
12327	1039	62	.	.	.
12327	1040	1	*	*	NFP
12327	1040	2	*	*	NFP
12327	1040	3	*	*	NFP
12327	1040	4	*	*	NFP
12327	1040	5	*	*	NFP
12327	1040	6	TO	to	IN
12327	1040	7	PICKLE	PICKLE	NNP
12327	1040	8	WALNUTS	walnuts	NN
12327	1040	9	.	.	.
12327	1041	1	Soak	soak	VB
12327	1041	2	in	in	IN
12327	1041	3	brine	brine	NN
12327	1041	4	for	for	IN
12327	1041	5	a	a	DT
12327	1041	6	week	week	NN
12327	1041	7	,	,	,
12327	1041	8	prick	prick	VB
12327	1041	9	them	-PRON-	PRP
12327	1041	10	,	,	,
12327	1041	11	and	and	CC
12327	1041	12	simmer	simmer	NNP
12327	1041	13	in	in	IN
12327	1041	14	brine	brine	NN
12327	1041	15	,	,	,
12327	1041	16	then	then	RB
12327	1041	17	let	let	VB
12327	1041	18	them	-PRON-	PRP
12327	1041	19	lay	lay	VB
12327	1041	20	on	on	IN
12327	1041	21	a	a	DT
12327	1041	22	sieve	sieve	NN
12327	1041	23	to	to	TO
12327	1041	24	drain	drain	VB
12327	1041	25	,	,	,
12327	1041	26	and	and	CC
12327	1041	27	to	to	TO
12327	1041	28	turn	turn	VB
12327	1041	29	black	black	JJ
12327	1041	30	,	,	,
12327	1041	31	after	after	IN
12327	1041	32	which	which	WDT
12327	1041	33	place	place	VBP
12327	1041	34	them	-PRON-	PRP
12327	1041	35	in	in	IN
12327	1041	36	jars	jar	NNS
12327	1041	37	,	,	,
12327	1041	38	and	and	CC
12327	1041	39	pour	pour	VB
12327	1041	40	over	over	RP
12327	1041	41	boiling	boil	VBG
12327	1041	42	spiced	spice	VBN
12327	1041	43	vinegar	vinegar	NN
12327	1041	44	.	.	.
12327	1042	1	*	*	NFP
12327	1042	2	*	*	NFP
12327	1042	3	*	*	NFP
12327	1042	4	*	*	NFP
12327	1042	5	*	*	NFP
12327	1042	6	AN	an	DT
12327	1042	7	OLD	old	JJ
12327	1042	8	WAY	way	NN
12327	1042	9	OF	of	IN
12327	1042	10	PICKLING	PICKLING	NNP
12327	1042	11	CUCUMBERS	cucumber	NNS
12327	1042	12	.	.	.
12327	1043	1	Cut	cut	VB
12327	1043	2	the	the	DT
12327	1043	3	cucumbers	cucumber	NNS
12327	1043	4	in	in	IN
12327	1043	5	small	small	JJ
12327	1043	6	pieces	piece	NNS
12327	1043	7	,	,	,
12327	1043	8	length	length	NN
12327	1043	9	ways	way	NNS
12327	1043	10	,	,	,
12327	1043	11	with	with	IN
12327	1043	12	the	the	DT
12327	1043	13	peel	peel	NN
12327	1043	14	left	leave	VBN
12327	1043	15	on	on	RP
12327	1043	16	;	;	,
12327	1043	17	lay	lay	VB
12327	1043	18	them	-PRON-	PRP
12327	1043	19	in	in	IN
12327	1043	20	salt	salt	NN
12327	1043	21	for	for	IN
12327	1043	22	twenty	twenty	CD
12327	1043	23	-	-	HYPH
12327	1043	24	four	four	CD
12327	1043	25	hours	hour	NNS
12327	1043	26	,	,	,
12327	1043	27	then	then	RB
12327	1043	28	dry	dry	VB
12327	1043	29	the	the	DT
12327	1043	30	pieces	piece	NNS
12327	1043	31	with	with	IN
12327	1043	32	a	a	DT
12327	1043	33	cloth	cloth	NN
12327	1043	34	,	,	,
12327	1043	35	lay	lie	VBD
12327	1043	36	them	-PRON-	PRP
12327	1043	37	in	in	IN
12327	1043	38	a	a	DT
12327	1043	39	deep	deep	JJ
12327	1043	40	dish	dish	NN
12327	1043	41	,	,	,
12327	1043	42	and	and	CC
12327	1043	43	pour	pour	VB
12327	1043	44	over	over	IN
12327	1043	45	the	the	DT
12327	1043	46	following	follow	VBG
12327	1043	47	mixture	mixture	NN
12327	1043	48	:	:	:
12327	1043	49	some	some	DT
12327	1043	50	vinegar	vinegar	NN
12327	1043	51	boiled	boil	VBN
12327	1043	52	with	with	IN
12327	1043	53	cayenne	cayenne	NN
12327	1043	54	pepper	pepper	NN
12327	1043	55	,	,	,
12327	1043	56	whole	whole	JJ
12327	1043	57	ginger	ginger	NN
12327	1043	58	,	,	,
12327	1043	59	a	a	DT
12327	1043	60	little	little	JJ
12327	1043	61	whole	whole	JJ
12327	1043	62	pepper	pepper	NN
12327	1043	63	,	,	,
12327	1043	64	and	and	CC
12327	1043	65	mustard	mustard	NN
12327	1043	66	seed	seed	NN
12327	1043	67	,	,	,
12327	1043	68	a	a	DT
12327	1043	69	few	few	JJ
12327	1043	70	West	West	NNP
12327	1043	71	India	India	NNP
12327	1043	72	pickles	pickle	NNS
12327	1043	73	are	be	VBP
12327	1043	74	by	by	IN
12327	1043	75	some	some	DT
12327	1043	76	considered	consider	VBN
12327	1043	77	an	an	DT
12327	1043	78	improvement	improvement	NN
12327	1043	79	.	.	.
12327	1044	1	This	this	DT
12327	1044	2	mixture	mixture	NN
12327	1044	3	should	should	MD
12327	1044	4	stand	stand	VB
12327	1044	5	till	till	IN
12327	1044	6	nearly	nearly	RB
12327	1044	7	cold	cold	JJ
12327	1044	8	before	before	IN
12327	1044	9	covering	cover	VBG
12327	1044	10	the	the	DT
12327	1044	11	cucumbers	cucumber	NNS
12327	1044	12	,	,	,
12327	1044	13	which	which	WDT
12327	1044	14	should	should	MD
12327	1044	15	then	then	RB
12327	1044	16	be	be	VB
12327	1044	17	bottled	bottle	VBN
12327	1044	18	.	.	.
12327	1045	1	This	this	DT
12327	1045	2	pickle	pickle	NN
12327	1045	3	is	be	VBZ
12327	1045	4	fit	fit	JJ
12327	1045	5	for	for	IN
12327	1045	6	eating	eat	VBG
12327	1045	7	a	a	DT
12327	1045	8	few	few	JJ
12327	1045	9	days	day	NNS
12327	1045	10	after	after	IN
12327	1045	11	it	-PRON-	PRP
12327	1045	12	is	be	VBZ
12327	1045	13	made	make	VBN
12327	1045	14	,	,	,
12327	1045	15	and	and	CC
12327	1045	16	will	will	MD
12327	1045	17	also	also	RB
12327	1045	18	keep	keep	VB
12327	1045	19	good	good	JJ
12327	1045	20	in	in	IN
12327	1045	21	a	a	DT
12327	1045	22	dry	dry	JJ
12327	1045	23	place	place	NN
12327	1045	24	as	as	RB
12327	1045	25	long	long	RB
12327	1045	26	as	as	IN
12327	1045	27	may	may	MD
12327	1045	28	be	be	VB
12327	1045	29	required	require	VBN
12327	1045	30	.	.	.
12327	1046	1	CHAPTER	CHAPTER	NNP
12327	1046	2	X.	X.	NNP
12327	1047	1	Receipts	Receipts	NNP
12327	1047	2	for	for	IN
12327	1047	3	Invalids	Invalids	NNPS
12327	1047	4	.	.	.
12327	1048	1	BEEF	beef	NN
12327	1048	2	TEA	TEA	NNP
12327	1048	3	.	.	.
12327	1049	1	Cut	cut	VB
12327	1049	2	one	one	CD
12327	1049	3	pound	pound	NN
12327	1049	4	of	of	IN
12327	1049	5	fleshy	fleshy	NN
12327	1049	6	beef	beef	NN
12327	1049	7	in	in	IN
12327	1049	8	dice	dice	NN
12327	1049	9	,	,	,
12327	1049	10	or	or	CC
12327	1049	11	thin	thin	JJ
12327	1049	12	slices	slice	NNS
12327	1049	13	,	,	,
12327	1049	14	simmer	simmer	NN
12327	1049	15	for	for	IN
12327	1049	16	a	a	DT
12327	1049	17	short	short	JJ
12327	1049	18	time	time	NN
12327	1049	19	without	without	IN
12327	1049	20	water	water	NN
12327	1049	21	,	,	,
12327	1049	22	to	to	TO
12327	1049	23	extract	extract	VB
12327	1049	24	the	the	DT
12327	1049	25	juices	juice	NNS
12327	1049	26	,	,	,
12327	1049	27	then	then	RB
12327	1049	28	add	add	VB
12327	1049	29	,	,	,
12327	1049	30	by	by	IN
12327	1049	31	degrees	degree	NNS
12327	1049	32	,	,	,
12327	1049	33	one	one	CD
12327	1049	34	quart	quart	NN
12327	1049	35	of	of	IN
12327	1049	36	water	water	NN
12327	1049	37	,	,	,
12327	1049	38	a	a	DT
12327	1049	39	little	little	JJ
12327	1049	40	salt	salt	NN
12327	1049	41	,	,	,
12327	1049	42	a	a	DT
12327	1049	43	piece	piece	NN
12327	1049	44	of	of	IN
12327	1049	45	lemon	lemon	NN
12327	1049	46	peel	peel	NN
12327	1049	47	,	,	,
12327	1049	48	and	and	CC
12327	1049	49	a	a	DT
12327	1049	50	sprig	sprig	NN
12327	1049	51	of	of	IN
12327	1049	52	parsley	parsley	NNP
12327	1049	53	,	,	,
12327	1049	54	are	be	VBP
12327	1049	55	the	the	DT
12327	1049	56	only	only	JJ
12327	1049	57	necessary	necessary	JJ
12327	1049	58	seasonings	seasoning	NNS
12327	1049	59	;	;	:
12327	1049	60	if	if	IN
12327	1049	61	the	the	DT
12327	1049	62	broth	broth	NN
12327	1049	63	is	be	VBZ
12327	1049	64	required	require	VBN
12327	1049	65	to	to	TO
12327	1049	66	be	be	VB
12327	1049	67	stronger	strong	JJR
12327	1049	68	put	put	VBN
12327	1049	69	less	less	JJR
12327	1049	70	water	water	NN
12327	1049	71	.	.	.
12327	1050	1	*	*	NFP
12327	1050	2	*	*	NFP
12327	1050	3	*	*	NFP
12327	1050	4	*	*	NFP
12327	1050	5	*	*	NFP
12327	1050	6	CHICKEN	CHICKEN	NNS
12327	1050	7	PANADA	PANADA	NNP
12327	1050	8	.	.	.
12327	1051	1	Boil	Boil	NNP
12327	1051	2	a	a	DT
12327	1051	3	chicken	chicken	NN
12327	1051	4	till	till	IN
12327	1051	5	rather	rather	RB
12327	1051	6	more	more	JJR
12327	1051	7	than	than	IN
12327	1051	8	half	half	RB
12327	1051	9	done	do	VBN
12327	1051	10	in	in	IN
12327	1051	11	a	a	DT
12327	1051	12	quart	quart	NN
12327	1051	13	of	of	IN
12327	1051	14	water	water	NN
12327	1051	15	,	,	,
12327	1051	16	take	take	VB
12327	1051	17	of	of	IN
12327	1051	18	the	the	DT
12327	1051	19	skin	skin	NN
12327	1051	20	,	,	,
12327	1051	21	cut	cut	VBD
12327	1051	22	off	off	RP
12327	1051	23	the	the	DT
12327	1051	24	white	white	JJ
12327	1051	25	parts	part	NNS
12327	1051	26	when	when	WRB
12327	1051	27	cold	cold	JJ
12327	1051	28	,	,	,
12327	1051	29	and	and	CC
12327	1051	30	pound	pound	VB
12327	1051	31	it	-PRON-	PRP
12327	1051	32	to	to	IN
12327	1051	33	a	a	DT
12327	1051	34	paste	paste	NN
12327	1051	35	in	in	IN
12327	1051	36	a	a	DT
12327	1051	37	mortar	mortar	NN
12327	1051	38	,	,	,
12327	1051	39	with	with	IN
12327	1051	40	a	a	DT
12327	1051	41	small	small	JJ
12327	1051	42	quantity	quantity	NN
12327	1051	43	of	of	IN
12327	1051	44	the	the	DT
12327	1051	45	liquor	liquor	NN
12327	1051	46	it	-PRON-	PRP
12327	1051	47	was	be	VBD
12327	1051	48	boiled	boil	VBN
12327	1051	49	in	in	RP
12327	1051	50	,	,	,
12327	1051	51	season	season	NN
12327	1051	52	with	with	IN
12327	1051	53	salt	salt	NN
12327	1051	54	,	,	,
12327	1051	55	a	a	DT
12327	1051	56	little	little	JJ
12327	1051	57	nutmeg	nutmeg	NN
12327	1051	58	,	,	,
12327	1051	59	and	and	CC
12327	1051	60	the	the	DT
12327	1051	61	least	least	JJS
12327	1051	62	piece	piece	NN
12327	1051	63	of	of	IN
12327	1051	64	lemon	lemon	NN
12327	1051	65	peel	peel	NN
12327	1051	66	;	;	:
12327	1051	67	boil	boil	VB
12327	1051	68	it	-PRON-	PRP
12327	1051	69	gently	gently	RB
12327	1051	70	,	,	,
12327	1051	71	and	and	CC
12327	1051	72	make	make	VB
12327	1051	73	it	-PRON-	PRP
12327	1051	74	with	with	IN
12327	1051	75	the	the	DT
12327	1051	76	liquor	liquor	NN
12327	1051	77	in	in	IN
12327	1051	78	which	which	WDT
12327	1051	79	the	the	DT
12327	1051	80	fowl	fowl	NN
12327	1051	81	has	have	VBZ
12327	1051	82	been	be	VBN
12327	1051	83	boiled	boil	VBN
12327	1051	84	of	of	IN
12327	1051	85	the	the	DT
12327	1051	86	required	require	VBN
12327	1051	87	consistency	consistency	NN
12327	1051	88	.	.	.
12327	1052	1	It	-PRON-	PRP
12327	1052	2	should	should	MD
12327	1052	3	be	be	VB
12327	1052	4	rather	rather	RB
12327	1052	5	thicker	thick	JJR
12327	1052	6	than	than	IN
12327	1052	7	cream	cream	NN
12327	1052	8	.	.	.
12327	1053	1	*	*	NFP
12327	1053	2	*	*	NFP
12327	1053	3	*	*	NFP
12327	1053	4	*	*	NFP
12327	1053	5	*	*	NFP
12327	1053	6	CHICKEN	CHICKEN	NNS
12327	1053	7	BROTH	BROTH	NNP
12327	1053	8	.	.	.
12327	1054	1	After	after	IN
12327	1054	2	the	the	DT
12327	1054	3	white	white	JJ
12327	1054	4	parts	part	NNS
12327	1054	5	have	have	VBP
12327	1054	6	been	be	VBN
12327	1054	7	removed	remove	VBN
12327	1054	8	for	for	IN
12327	1054	9	the	the	DT
12327	1054	10	panada	panada	NN
12327	1054	11	,	,	,
12327	1054	12	return	return	VB
12327	1054	13	the	the	DT
12327	1054	14	rest	rest	NN
12327	1054	15	of	of	IN
12327	1054	16	the	the	DT
12327	1054	17	chicken	chicken	NN
12327	1054	18	to	to	IN
12327	1054	19	the	the	DT
12327	1054	20	saucepan	saucepan	NN
12327	1054	21	,	,	,
12327	1054	22	with	with	IN
12327	1054	23	the	the	DT
12327	1054	24	liquid	liquid	NN
12327	1054	25	,	,	,
12327	1054	26	add	add	VB
12327	1054	27	one	one	CD
12327	1054	28	blade	blade	NN
12327	1054	29	of	of	IN
12327	1054	30	mace	mace	NN
12327	1054	31	,	,	,
12327	1054	32	one	one	CD
12327	1054	33	slice	slice	NN
12327	1054	34	only	only	RB
12327	1054	35	of	of	IN
12327	1054	36	onion	onion	NN
12327	1054	37	,	,	,
12327	1054	38	a	a	DT
12327	1054	39	little	little	JJ
12327	1054	40	salt	salt	NN
12327	1054	41	,	,	,
12327	1054	42	and	and	CC
12327	1054	43	a	a	DT
12327	1054	44	piece	piece	NN
12327	1054	45	of	of	IN
12327	1054	46	lemon	lemon	NN
12327	1054	47	peel	peel	NN
12327	1054	48	;	;	:
12327	1054	49	carefully	carefully	RB
12327	1054	50	remove	remove	VB
12327	1054	51	every	every	DT
12327	1054	52	particle	particle	NN
12327	1054	53	of	of	IN
12327	1054	54	fat	fat	NN
12327	1054	55	.	.	.
12327	1055	1	Vermicelli	Vermicelli	NNP
12327	1055	2	is	be	VBZ
12327	1055	3	very	very	RB
12327	1055	4	well	well	RB
12327	1055	5	adapted	adapt	VBN
12327	1055	6	for	for	IN
12327	1055	7	this	this	DT
12327	1055	8	broth	broth	NN
12327	1055	9	.	.	.
12327	1056	1	*	*	NFP
12327	1056	2	*	*	NFP
12327	1056	3	*	*	NFP
12327	1056	4	*	*	NFP
12327	1056	5	*	*	NFP
12327	1056	6	RESTORATIVE	restorative	JJ
12327	1056	7	JELLIES	jelly	NNS
12327	1056	8	.	.	.
12327	1057	1	There	there	EX
12327	1057	2	are	be	VBP
12327	1057	3	various	various	JJ
12327	1057	4	kinds	kind	NNS
12327	1057	5	of	of	IN
12327	1057	6	simple	simple	JJ
12327	1057	7	restorative	restorative	JJ
12327	1057	8	jellies	jelly	NNS
12327	1057	9	suited	suit	VBN
12327	1057	10	to	to	IN
12327	1057	11	an	an	DT
12327	1057	12	invalid	invalid	JJ
12327	1057	13	,	,	,
12327	1057	14	among	among	IN
12327	1057	15	the	the	DT
12327	1057	16	best	good	JJS
12327	1057	17	are	be	VBP
12327	1057	18	the	the	DT
12327	1057	19	following:--	following:--	NNP
12327	1057	20	*	*	NFP
12327	1057	21	*	*	NFP
12327	1057	22	*	*	NFP
12327	1057	23	*	*	NFP
12327	1057	24	*	*	NFP
12327	1057	25	HARTSHORN	hartshorn	NN
12327	1057	26	JELLY	JELLY	NNP
12327	1057	27	.	.	.
12327	1058	1	Boil	boil	VB
12327	1058	2	half	half	PDT
12327	1058	3	a	a	DT
12327	1058	4	pound	pound	NN
12327	1058	5	of	of	IN
12327	1058	6	hartshorn	hartshorn	NN
12327	1058	7	shavings	shaving	NNS
12327	1058	8	in	in	IN
12327	1058	9	two	two	CD
12327	1058	10	quarts	quart	NNS
12327	1058	11	of	of	IN
12327	1058	12	water	water	NN
12327	1058	13	over	over	IN
12327	1058	14	a	a	DT
12327	1058	15	gentle	gentle	JJ
12327	1058	16	fire	fire	NN
12327	1058	17	until	until	IN
12327	1058	18	it	-PRON-	PRP
12327	1058	19	becomes	become	VBZ
12327	1058	20	thick	thick	JJ
12327	1058	21	enough	enough	RB
12327	1058	22	to	to	TO
12327	1058	23	hang	hang	VB
12327	1058	24	about	about	IN
12327	1058	25	a	a	DT
12327	1058	26	spoon	spoon	NN
12327	1058	27	,	,	,
12327	1058	28	then	then	RB
12327	1058	29	strain	strain	VB
12327	1058	30	it	-PRON-	PRP
12327	1058	31	into	into	IN
12327	1058	32	a	a	DT
12327	1058	33	clean	clean	JJ
12327	1058	34	saucepan	saucepan	NN
12327	1058	35	and	and	CC
12327	1058	36	add	add	VB
12327	1058	37	half	half	PDT
12327	1058	38	a	a	DT
12327	1058	39	pint	pint	NN
12327	1058	40	of	of	IN
12327	1058	41	sherry	sherry	NN
12327	1058	42	wine	wine	NN
12327	1058	43	,	,	,
12327	1058	44	and	and	CC
12327	1058	45	a	a	DT
12327	1058	46	quarter	quarter	NN
12327	1058	47	of	of	IN
12327	1058	48	a	a	DT
12327	1058	49	pound	pound	NN
12327	1058	50	of	of	IN
12327	1058	51	white	white	JJ
12327	1058	52	sugar	sugar	NN
12327	1058	53	,	,	,
12327	1058	54	clear	clear	JJ
12327	1058	55	it	-PRON-	PRP
12327	1058	56	by	by	IN
12327	1058	57	stirring	stir	VBG
12327	1058	58	in	in	IN
12327	1058	59	the	the	DT
12327	1058	60	whites	white	NNS
12327	1058	61	of	of	IN
12327	1058	62	a	a	DT
12327	1058	63	couple	couple	NN
12327	1058	64	of	of	IN
12327	1058	65	eggs	egg	NNS
12327	1058	66	,	,	,
12327	1058	67	whisked	whisk	VBN
12327	1058	68	to	to	IN
12327	1058	69	a	a	DT
12327	1058	70	froth	froth	NN
12327	1058	71	;	;	:
12327	1058	72	boil	boil	VB
12327	1058	73	it	-PRON-	PRP
12327	1058	74	for	for	IN
12327	1058	75	about	about	RB
12327	1058	76	four	four	CD
12327	1058	77	or	or	CC
12327	1058	78	five	five	CD
12327	1058	79	minutes	minute	NNS
12327	1058	80	,	,	,
12327	1058	81	add	add	VB
12327	1058	82	the	the	DT
12327	1058	83	juice	juice	NN
12327	1058	84	of	of	IN
12327	1058	85	three	three	CD
12327	1058	86	lemons	lemon	NNS
12327	1058	87	,	,	,
12327	1058	88	and	and	CC
12327	1058	89	stir	stir	VB
12327	1058	90	all	all	RB
12327	1058	91	together	together	RB
12327	1058	92	,	,	,
12327	1058	93	when	when	WRB
12327	1058	94	it	-PRON-	PRP
12327	1058	95	is	be	VBZ
12327	1058	96	well	well	RB
12327	1058	97	curdled	curdled	JJ
12327	1058	98	,	,	,
12327	1058	99	strain	strain	VB
12327	1058	100	it	-PRON-	PRP
12327	1058	101	and	and	CC
12327	1058	102	pour	pour	VB
12327	1058	103	into	into	IN
12327	1058	104	the	the	DT
12327	1058	105	mould	mould	NN
12327	1058	106	,	,	,
12327	1058	107	if	if	IN
12327	1058	108	the	the	DT
12327	1058	109	color	color	NN
12327	1058	110	is	be	VBZ
12327	1058	111	required	require	VBN
12327	1058	112	to	to	TO
12327	1058	113	be	be	VB
12327	1058	114	deeper	deep	JJR
12327	1058	115	than	than	IN
12327	1058	116	the	the	DT
12327	1058	117	wine	wine	NN
12327	1058	118	will	will	MD
12327	1058	119	make	make	VB
12327	1058	120	it	-PRON-	PRP
12327	1058	121	,	,	,
12327	1058	122	a	a	DT
12327	1058	123	little	little	JJ
12327	1058	124	saffron	saffron	NN
12327	1058	125	may	may	MD
12327	1058	126	be	be	VB
12327	1058	127	boiled	boil	VBN
12327	1058	128	in	in	IN
12327	1058	129	it	-PRON-	PRP
12327	1058	130	.	.	.
12327	1059	1	*	*	NFP
12327	1059	2	*	*	NFP
12327	1059	3	*	*	NFP
12327	1059	4	*	*	NFP
12327	1059	5	*	*	NFP
12327	1059	6	BARLEY	barley	NN
12327	1059	7	JELLY	JELLY	NNP
12327	1059	8	.	.	.
12327	1060	1	Boil	Boil	NNP
12327	1060	2	in	in	IN
12327	1060	3	an	an	DT
12327	1060	4	iron	iron	NN
12327	1060	5	saucepan	saucepan	NN
12327	1060	6	,	,	,
12327	1060	7	one	one	CD
12327	1060	8	tea	tea	NN
12327	1060	9	-	-	HYPH
12327	1060	10	cup	cup	NN
12327	1060	11	full	full	JJ
12327	1060	12	of	of	IN
12327	1060	13	pearl	pearl	NNP
12327	1060	14	barley	barley	NNP
12327	1060	15	,	,	,
12327	1060	16	with	with	IN
12327	1060	17	one	one	CD
12327	1060	18	quart	quart	NN
12327	1060	19	of	of	IN
12327	1060	20	cold	cold	JJ
12327	1060	21	water	water	NN
12327	1060	22	,	,	,
12327	1060	23	pour	pour	VB
12327	1060	24	off	off	RP
12327	1060	25	the	the	DT
12327	1060	26	water	water	NN
12327	1060	27	when	when	WRB
12327	1060	28	it	-PRON-	PRP
12327	1060	29	boils	boil	VBZ
12327	1060	30	,	,	,
12327	1060	31	and	and	CC
12327	1060	32	add	add	VB
12327	1060	33	another	another	DT
12327	1060	34	quart	quart	NN
12327	1060	35	,	,	,
12327	1060	36	let	let	VB
12327	1060	37	it	-PRON-	PRP
12327	1060	38	simmer	simmer	VB
12327	1060	39	very	very	RB
12327	1060	40	gently	gently	RB
12327	1060	41	for	for	IN
12327	1060	42	three	three	CD
12327	1060	43	hours	hour	NNS
12327	1060	44	over	over	IN
12327	1060	45	or	or	CC
12327	1060	46	near	near	IN
12327	1060	47	a	a	DT
12327	1060	48	slow	slow	JJ
12327	1060	49	fire	fire	NN
12327	1060	50	,	,	,
12327	1060	51	stirring	stir	VBG
12327	1060	52	it	-PRON-	PRP
12327	1060	53	frequently	frequently	RB
12327	1060	54	with	with	IN
12327	1060	55	a	a	DT
12327	1060	56	wooden	wooden	JJ
12327	1060	57	spoon	spoon	NN
12327	1060	58	,	,	,
12327	1060	59	strain	strain	VB
12327	1060	60	it	-PRON-	PRP
12327	1060	61	,	,	,
12327	1060	62	and	and	CC
12327	1060	63	sweeten	sweeten	VB
12327	1060	64	with	with	IN
12327	1060	65	white	white	JJ
12327	1060	66	sugar	sugar	NN
12327	1060	67	,	,	,
12327	1060	68	add	add	VB
12327	1060	69	the	the	DT
12327	1060	70	juice	juice	NN
12327	1060	71	of	of	IN
12327	1060	72	a	a	DT
12327	1060	73	lemon	lemon	NN
12327	1060	74	,	,	,
12327	1060	75	a	a	DT
12327	1060	76	little	little	JJ
12327	1060	77	white	white	JJ
12327	1060	78	wine	wine	NN
12327	1060	79	,	,	,
12327	1060	80	and	and	CC
12327	1060	81	a	a	DT
12327	1060	82	quarter	quarter	NN
12327	1060	83	of	of	IN
12327	1060	84	an	an	DT
12327	1060	85	ounce	ounce	NN
12327	1060	86	of	of	IN
12327	1060	87	isinglass	isinglass	NN
12327	1060	88	dissolved	dissolve	VBN
12327	1060	89	in	in	IN
12327	1060	90	a	a	DT
12327	1060	91	little	little	JJ
12327	1060	92	water	water	NN
12327	1060	93	,	,	,
12327	1060	94	and	and	CC
12327	1060	95	pour	pour	VB
12327	1060	96	it	-PRON-	PRP
12327	1060	97	into	into	IN
12327	1060	98	a	a	DT
12327	1060	99	mould	mould	NN
12327	1060	100	.	.	.
12327	1061	1	This	this	DT
12327	1061	2	is	be	VBZ
12327	1061	3	a	a	DT
12327	1061	4	very	very	RB
12327	1061	5	nourishing	nourishing	JJ
12327	1061	6	jelly	jelly	NN
12327	1061	7	.	.	.
12327	1062	1	*	*	NFP
12327	1062	2	*	*	NFP
12327	1062	3	*	*	NFP
12327	1062	4	*	*	NFP
12327	1062	5	*	*	NFP
12327	1062	6	CAUDLE	caudle	NN
12327	1062	7	.	.	.
12327	1063	1	Make	make	VB
12327	1063	2	a	a	DT
12327	1063	3	fine	fine	JJ
12327	1063	4	smooth	smooth	JJ
12327	1063	5	gruel	gruel	NN
12327	1063	6	of	of	IN
12327	1063	7	grits	grit	NNS
12327	1063	8	,	,	,
12327	1063	9	with	with	IN
12327	1063	10	a	a	DT
12327	1063	11	few	few	JJ
12327	1063	12	spices	spice	NNS
12327	1063	13	boiled	boil	VBN
12327	1063	14	in	in	IN
12327	1063	15	it	-PRON-	PRP
12327	1063	16	,	,	,
12327	1063	17	strain	strain	VB
12327	1063	18	it	-PRON-	PRP
12327	1063	19	carefully	carefully	RB
12327	1063	20	and	and	CC
12327	1063	21	warm	warm	JJ
12327	1063	22	as	as	IN
12327	1063	23	required	require	VBN
12327	1063	24	,	,	,
12327	1063	25	adding	add	VBG
12327	1063	26	white	white	JJ
12327	1063	27	wine	wine	NN
12327	1063	28	and	and	CC
12327	1063	29	a	a	DT
12327	1063	30	little	little	JJ
12327	1063	31	brandy	brandy	NN
12327	1063	32	,	,	,
12327	1063	33	nutmeg	nutmeg	NN
12327	1063	34	,	,	,
12327	1063	35	lemon	lemon	NN
12327	1063	36	peel	peel	NN
12327	1063	37	,	,	,
12327	1063	38	and	and	CC
12327	1063	39	sugar	sugar	NN
12327	1063	40	,	,	,
12327	1063	41	according	accord	VBG
12327	1063	42	to	to	IN
12327	1063	43	taste	taste	NN
12327	1063	44	,	,	,
12327	1063	45	some	some	DT
12327	1063	46	persons	person	NNS
12327	1063	47	put	put	VBD
12327	1063	48	the	the	DT
12327	1063	49	yolk	yolk	NN
12327	1063	50	of	of	IN
12327	1063	51	an	an	DT
12327	1063	52	egg	egg	NN
12327	1063	53	.	.	.
12327	1064	1	*	*	NFP
12327	1064	2	*	*	NFP
12327	1064	3	*	*	NFP
12327	1064	4	*	*	NFP
12327	1064	5	*	*	NFP
12327	1064	6	RICE	rice	NN
12327	1064	7	CAUDLE	CAUDLE	NNP
12327	1064	8	.	.	.
12327	1065	1	Boil	boil	VB
12327	1065	2	half	half	PDT
12327	1065	3	a	a	DT
12327	1065	4	pint	pint	NN
12327	1065	5	of	of	IN
12327	1065	6	milk	milk	NN
12327	1065	7	,	,	,
12327	1065	8	add	add	VB
12327	1065	9	a	a	DT
12327	1065	10	spoonful	spoonful	NN
12327	1065	11	of	of	IN
12327	1065	12	ground	ground	NN
12327	1065	13	rice	rice	NN
12327	1065	14	mixed	mix	VBN
12327	1065	15	with	with	IN
12327	1065	16	a	a	DT
12327	1065	17	little	little	JJ
12327	1065	18	milk	milk	NN
12327	1065	19	till	till	IN
12327	1065	20	quite	quite	RB
12327	1065	21	smooth	smooth	JJ
12327	1065	22	,	,	,
12327	1065	23	stir	stir	VB
12327	1065	24	it	-PRON-	PRP
12327	1065	25	into	into	IN
12327	1065	26	the	the	DT
12327	1065	27	boiling	boiling	NN
12327	1065	28	milk	milk	NN
12327	1065	29	,	,	,
12327	1065	30	let	let	VB
12327	1065	31	it	-PRON-	PRP
12327	1065	32	simmer	simmer	VB
12327	1065	33	till	till	IN
12327	1065	34	it	-PRON-	PRP
12327	1065	35	thickens	thicken	VBZ
12327	1065	36	,	,	,
12327	1065	37	carefully	carefully	RB
12327	1065	38	straining	strain	VBG
12327	1065	39	it	-PRON-	PRP
12327	1065	40	,	,	,
12327	1065	41	and	and	CC
12327	1065	42	sweeten	sweeten	VB
12327	1065	43	with	with	IN
12327	1065	44	white	white	JJ
12327	1065	45	sugar	sugar	NN
12327	1065	46	.	.	.
12327	1066	1	*	*	NFP
12327	1066	2	*	*	NFP
12327	1066	3	*	*	NFP
12327	1066	4	*	*	NFP
12327	1066	5	*	*	NFP
12327	1066	6	BARLEY	barley	NN
12327	1066	7	MILK	milk	NN
12327	1066	8	.	.	.
12327	1067	1	Boil	boil	VB
12327	1067	2	half	half	PDT
12327	1067	3	a	a	DT
12327	1067	4	pound	pound	NN
12327	1067	5	of	of	IN
12327	1067	6	pearl	pearl	NNP
12327	1067	7	barley	barley	NNP
12327	1067	8	in	in	IN
12327	1067	9	one	one	CD
12327	1067	10	quart	quart	NN
12327	1067	11	of	of	IN
12327	1067	12	new	new	JJ
12327	1067	13	milk	milk	NN
12327	1067	14	,	,	,
12327	1067	15	taking	take	VBG
12327	1067	16	care	care	NN
12327	1067	17	to	to	TO
12327	1067	18	parboil	parboil	VB
12327	1067	19	it	-PRON-	PRP
12327	1067	20	first	first	RB
12327	1067	21	in	in	IN
12327	1067	22	water	water	NN
12327	1067	23	,	,	,
12327	1067	24	which	which	WDT
12327	1067	25	must	must	MD
12327	1067	26	be	be	VB
12327	1067	27	poured	pour	VBN
12327	1067	28	off	off	RP
12327	1067	29	,	,	,
12327	1067	30	sweeten	sweeten	VBN
12327	1067	31	with	with	IN
12327	1067	32	white	white	JJ
12327	1067	33	sugar	sugar	NN
12327	1067	34	.	.	.
12327	1068	1	This	this	DT
12327	1068	2	is	be	VBZ
12327	1068	3	better	well	RBR
12327	1068	4	made	make	VBN
12327	1068	5	with	with	IN
12327	1068	6	pearl	pearl	NNP
12327	1068	7	barley	barley	NNP
12327	1068	8	than	than	IN
12327	1068	9	the	the	DT
12327	1068	10	prepared	prepared	JJ
12327	1068	11	barley	barley	NN
12327	1068	12	.	.	.
12327	1069	1	*	*	NFP
12327	1069	2	*	*	NFP
12327	1069	3	*	*	NFP
12327	1069	4	*	*	NFP
12327	1069	5	*	*	NFP
12327	1069	6	RESTORATIVE	restorative	JJ
12327	1069	7	MILK	MILK	NNP
12327	1069	8	.	.	.
12327	1070	1	Boil	Boil	NNP
12327	1070	2	a	a	DT
12327	1070	3	quarter	quarter	NN
12327	1070	4	of	of	IN
12327	1070	5	an	an	DT
12327	1070	6	ounce	ounce	NN
12327	1070	7	of	of	IN
12327	1070	8	isinglass	isinglass	NN
12327	1070	9	in	in	IN
12327	1070	10	a	a	DT
12327	1070	11	pint	pint	NN
12327	1070	12	of	of	IN
12327	1070	13	new	new	JJ
12327	1070	14	milk	milk	NN
12327	1070	15	till	till	IN
12327	1070	16	reduced	reduce	VBN
12327	1070	17	to	to	IN
12327	1070	18	half	half	DT
12327	1070	19	,	,	,
12327	1070	20	and	and	CC
12327	1070	21	sweeten	sweeten	VB
12327	1070	22	with	with	IN
12327	1070	23	sugar	sugar	NN
12327	1070	24	candy	candy	NN
12327	1070	25	.	.	.
12327	1071	1	*	*	NFP
12327	1071	2	*	*	NFP
12327	1071	3	*	*	NFP
12327	1071	4	*	*	NFP
12327	1071	5	*	*	NFP
12327	1071	6	MILK	milk	NN
12327	1071	7	PORRIDGE	PORRIDGE	NNP
12327	1071	8	.	.	.
12327	1072	1	Make	make	VB
12327	1072	2	a	a	DT
12327	1072	3	fine	fine	JJ
12327	1072	4	gruel	gruel	NN
12327	1072	5	with	with	IN
12327	1072	6	new	new	JJ
12327	1072	7	milk	milk	NN
12327	1072	8	without	without	IN
12327	1072	9	adding	add	VBG
12327	1072	10	any	any	DT
12327	1072	11	water	water	NN
12327	1072	12	,	,	,
12327	1072	13	strain	strain	VB
12327	1072	14	it	-PRON-	PRP
12327	1072	15	when	when	WRB
12327	1072	16	sufficiently	sufficiently	RB
12327	1072	17	thick	thick	JJ
12327	1072	18	,	,	,
12327	1072	19	and	and	CC
12327	1072	20	sweeten	sweeten	VB
12327	1072	21	with	with	IN
12327	1072	22	white	white	JJ
12327	1072	23	sugar	sugar	NN
12327	1072	24	.	.	.
12327	1073	1	This	this	DT
12327	1073	2	is	be	VBZ
12327	1073	3	extremely	extremely	RB
12327	1073	4	nutritive	nutritive	JJ
12327	1073	5	and	and	CC
12327	1073	6	fattening	fattening	NN
12327	1073	7	.	.	.
12327	1074	1	*	*	NFP
12327	1074	2	*	*	NFP
12327	1074	3	*	*	NFP
12327	1074	4	*	*	NFP
12327	1074	5	*	*	NFP
12327	1074	6	WINE	wine	NN
12327	1074	7	WHEY	WHEY	NNP
12327	1074	8	.	.	.
12327	1075	1	Set	Set	VBN
12327	1075	2	on	on	IN
12327	1075	3	the	the	DT
12327	1075	4	fire	fire	NN
12327	1075	5	in	in	IN
12327	1075	6	a	a	DT
12327	1075	7	saucepan	saucepan	NN
12327	1075	8	a	a	DT
12327	1075	9	pint	pint	NN
12327	1075	10	of	of	IN
12327	1075	11	milk	milk	NN
12327	1075	12	,	,	,
12327	1075	13	when	when	WRB
12327	1075	14	it	-PRON-	PRP
12327	1075	15	boils	boil	VBZ
12327	1075	16	,	,	,
12327	1075	17	pour	pour	VB
12327	1075	18	in	in	IN
12327	1075	19	as	as	RB
12327	1075	20	much	much	JJ
12327	1075	21	white	white	JJ
12327	1075	22	wine	wine	NN
12327	1075	23	as	as	IN
12327	1075	24	will	will	MD
12327	1075	25	turn	turn	VB
12327	1075	26	it	-PRON-	PRP
12327	1075	27	into	into	IN
12327	1075	28	curds	curd	NNS
12327	1075	29	,	,	,
12327	1075	30	boil	boil	VB
12327	1075	31	it	-PRON-	PRP
12327	1075	32	up	up	RP
12327	1075	33	,	,	,
12327	1075	34	let	let	VB
12327	1075	35	the	the	DT
12327	1075	36	curds	curd	NNS
12327	1075	37	settle	settle	VB
12327	1075	38	,	,	,
12327	1075	39	strain	strain	VB
12327	1075	40	off	off	RP
12327	1075	41	,	,	,
12327	1075	42	and	and	CC
12327	1075	43	add	add	VB
12327	1075	44	a	a	DT
12327	1075	45	little	little	JJ
12327	1075	46	boiling	boiling	NN
12327	1075	47	water	water	NN
12327	1075	48	,	,	,
12327	1075	49	and	and	CC
12327	1075	50	sweeten	sweeten	VB
12327	1075	51	to	to	IN
12327	1075	52	taste	taste	NN
12327	1075	53	.	.	.
12327	1076	1	*	*	NFP
12327	1076	2	*	*	NFP
12327	1076	3	*	*	NFP
12327	1076	4	*	*	NFP
12327	1076	5	*	*	NFP
12327	1076	6	TAMARIND	tamarind	VB
12327	1076	7	WHEY	WHEY	NNP
12327	1076	8	.	.	.
12327	1077	1	Boil	Boil	NNP
12327	1077	2	three	three	CD
12327	1077	3	ounces	ounce	NNS
12327	1077	4	of	of	IN
12327	1077	5	tamarinds	tamarind	NNS
12327	1077	6	in	in	IN
12327	1077	7	two	two	CD
12327	1077	8	pints	pint	NNS
12327	1077	9	of	of	IN
12327	1077	10	milk	milk	NN
12327	1077	11	,	,	,
12327	1077	12	strain	strain	VB
12327	1077	13	off	off	RP
12327	1077	14	the	the	DT
12327	1077	15	curds	curd	NNS
12327	1077	16	,	,	,
12327	1077	17	and	and	CC
12327	1077	18	let	let	VB
12327	1077	19	it	-PRON-	PRP
12327	1077	20	cool	cool	VB
12327	1077	21	.	.	.
12327	1078	1	This	this	DT
12327	1078	2	is	be	VBZ
12327	1078	3	a	a	DT
12327	1078	4	very	very	RB
12327	1078	5	refreshing	refreshing	JJ
12327	1078	6	drink	drink	NN
12327	1078	7	.	.	.
12327	1079	1	*	*	NFP
12327	1079	2	*	*	NFP
12327	1079	3	*	*	NFP
12327	1079	4	*	*	NFP
12327	1079	5	*	*	NFP
12327	1079	6	PLAIN	plain	NN
12327	1079	7	WHEY	WHEY	NNP
12327	1079	8	.	.	.
12327	1080	1	Put	put	VB
12327	1080	2	into	into	IN
12327	1080	3	boiling	boil	VBG
12327	1080	4	milk	milk	NN
12327	1080	5	as	as	IN
12327	1080	6	much	much	JJ
12327	1080	7	lemon	lemon	NN
12327	1080	8	juice	juice	NN
12327	1080	9	or	or	CC
12327	1080	10	vinegar	vinegar	NN
12327	1080	11	as	as	IN
12327	1080	12	will	will	MD
12327	1080	13	turn	turn	VB
12327	1080	14	it	-PRON-	PRP
12327	1080	15	,	,	,
12327	1080	16	and	and	CC
12327	1080	17	make	make	VB
12327	1080	18	the	the	DT
12327	1080	19	milk	milk	NN
12327	1080	20	clear	clear	JJ
12327	1080	21	,	,	,
12327	1080	22	strain	strain	VB
12327	1080	23	,	,	,
12327	1080	24	add	add	VB
12327	1080	25	hot	hot	JJ
12327	1080	26	water	water	NN
12327	1080	27	,	,	,
12327	1080	28	and	and	CC
12327	1080	29	sweeten	sweeten	VB
12327	1080	30	.	.	.
12327	1081	1	*	*	NFP
12327	1081	2	*	*	NFP
12327	1081	3	*	*	NFP
12327	1081	4	*	*	NFP
12327	1081	5	*	*	NFP
12327	1081	6	ORGEAT	orgeat	NN
12327	1081	7	.	.	.
12327	1082	1	Beat	beat	VB
12327	1082	2	three	three	CD
12327	1082	3	ounces	ounce	NNS
12327	1082	4	of	of	IN
12327	1082	5	almonds	almond	NNS
12327	1082	6	with	with	IN
12327	1082	7	a	a	DT
12327	1082	8	table	table	NN
12327	1082	9	-	-	HYPH
12327	1082	10	spoonful	spoonful	JJ
12327	1082	11	of	of	IN
12327	1082	12	orange	orange	JJ
12327	1082	13	-	-	HYPH
12327	1082	14	flour	flour	NN
12327	1082	15	water	water	NN
12327	1082	16	,	,	,
12327	1082	17	and	and	CC
12327	1082	18	one	one	CD
12327	1082	19	bitter	bitter	JJ
12327	1082	20	almond	almond	NN
12327	1082	21	;	;	:
12327	1082	22	then	then	RB
12327	1082	23	pour	pour	VB
12327	1082	24	one	one	CD
12327	1082	25	pint	pint	NN
12327	1082	26	of	of	IN
12327	1082	27	new	new	JJ
12327	1082	28	milk	milk	NN
12327	1082	29	,	,	,
12327	1082	30	and	and	CC
12327	1082	31	one	one	CD
12327	1082	32	pint	pint	NN
12327	1082	33	of	of	IN
12327	1082	34	water	water	NN
12327	1082	35	to	to	IN
12327	1082	36	the	the	DT
12327	1082	37	paste	paste	NN
12327	1082	38	,	,	,
12327	1082	39	and	and	CC
12327	1082	40	sweeten	sweeten	VB
12327	1082	41	with	with	IN
12327	1082	42	sifted	sift	VBN
12327	1082	43	white	white	JJ
12327	1082	44	sugar	sugar	NN
12327	1082	45	;	;	:
12327	1082	46	half	half	PDT
12327	1082	47	an	an	DT
12327	1082	48	ounce	ounce	NN
12327	1082	49	of	of	IN
12327	1082	50	gum	gum	NN
12327	1082	51	-	-	HYPH
12327	1082	52	arabic	arabic	JJ
12327	1082	53	is	be	VBZ
12327	1082	54	a	a	DT
12327	1082	55	good	good	JJ
12327	1082	56	addition	addition	NN
12327	1082	57	for	for	IN
12327	1082	58	those	those	DT
12327	1082	59	who	who	WP
12327	1082	60	have	have	VBP
12327	1082	61	a	a	DT
12327	1082	62	tender	tender	NN
12327	1082	63	chest	chest	NN
12327	1082	64	.	.	.
12327	1083	1	*	*	NFP
12327	1083	2	*	*	NFP
12327	1083	3	*	*	NFP
12327	1083	4	*	*	NFP
12327	1083	5	*	*	NFP
12327	1083	6	IRISH	IRISH	NNP
12327	1083	7	MOSS	mos	NNS
12327	1083	8	.	.	.
12327	1084	1	Boil	boil	VB
12327	1084	2	half	half	PDT
12327	1084	3	an	an	DT
12327	1084	4	ounce	ounce	NN
12327	1084	5	of	of	IN
12327	1084	6	carrageen	carrageen	JJ
12327	1084	7	or	or	CC
12327	1084	8	Irish	irish	JJ
12327	1084	9	moss	moss	NN
12327	1084	10	,	,	,
12327	1084	11	in	in	IN
12327	1084	12	a	a	DT
12327	1084	13	pint	pint	NN
12327	1084	14	and	and	CC
12327	1084	15	a	a	DT
12327	1084	16	half	half	NN
12327	1084	17	of	of	IN
12327	1084	18	water	water	NN
12327	1084	19	or	or	CC
12327	1084	20	milk	milk	NN
12327	1084	21	till	till	IN
12327	1084	22	it	-PRON-	PRP
12327	1084	23	is	be	VBZ
12327	1084	24	reduced	reduce	VBN
12327	1084	25	to	to	IN
12327	1084	26	a	a	DT
12327	1084	27	pint	pint	NN
12327	1084	28	;	;	:
12327	1084	29	it	-PRON-	PRP
12327	1084	30	is	be	VBZ
12327	1084	31	a	a	DT
12327	1084	32	most	most	RBS
12327	1084	33	excellent	excellent	JJ
12327	1084	34	drink	drink	NN
12327	1084	35	for	for	IN
12327	1084	36	delicate	delicate	JJ
12327	1084	37	persons	person	NNS
12327	1084	38	or	or	CC
12327	1084	39	weakly	weakly	JJ
12327	1084	40	children	child	NNS
12327	1084	41	.	.	.
12327	1085	1	*	*	NFP
12327	1085	2	*	*	NFP
12327	1085	3	*	*	NFP
12327	1085	4	*	*	NFP
12327	1085	5	*	*	NFP
12327	1085	6	A	a	DT
12327	1085	7	FINE	fine	JJ
12327	1085	8	SOFT	soft	JJ
12327	1085	9	DRINK	drink	NN
12327	1085	10	FOR	for	IN
12327	1085	11	A	a	DT
12327	1085	12	COUGH	COUGH	NNP
12327	1085	13	.	.	.
12327	1086	1	Add	add	VB
12327	1086	2	to	to	IN
12327	1086	3	a	a	DT
12327	1086	4	quarter	quarter	NN
12327	1086	5	of	of	IN
12327	1086	6	a	a	DT
12327	1086	7	pint	pint	NN
12327	1086	8	of	of	IN
12327	1086	9	new	new	JJ
12327	1086	10	milk	milk	NN
12327	1086	11	warmed	warm	VBN
12327	1086	12	,	,	,
12327	1086	13	a	a	DT
12327	1086	14	beaten	beat	VBN
12327	1086	15	new	new	JJ
12327	1086	16	laid	lay	VBN
12327	1086	17	egg	egg	NN
12327	1086	18	,	,	,
12327	1086	19	with	with	IN
12327	1086	20	a	a	DT
12327	1086	21	spoonful	spoonful	NN
12327	1086	22	of	of	IN
12327	1086	23	capillaire	capillaire	NN
12327	1086	24	,	,	,
12327	1086	25	and	and	CC
12327	1086	26	the	the	DT
12327	1086	27	same	same	JJ
12327	1086	28	of	of	IN
12327	1086	29	rose	rose	NN
12327	1086	30	water	water	NN
12327	1086	31	.	.	.
12327	1087	1	*	*	NFP
12327	1087	2	*	*	NFP
12327	1087	3	*	*	NFP
12327	1087	4	*	*	NFP
12327	1087	5	*	*	NFP
12327	1087	6	A	a	DT
12327	1087	7	REFRESHING	refreshing	JJ
12327	1087	8	DRINK	drink	NN
12327	1087	9	.	.	.
12327	1088	1	Cut	cut	VB
12327	1088	2	four	four	CD
12327	1088	3	large	large	JJ
12327	1088	4	apples	apple	NNS
12327	1088	5	in	in	IN
12327	1088	6	slices	slice	NNS
12327	1088	7	,	,	,
12327	1088	8	and	and	CC
12327	1088	9	pour	pour	VB
12327	1088	10	over	over	IN
12327	1088	11	a	a	DT
12327	1088	12	quart	quart	NN
12327	1088	13	of	of	IN
12327	1088	14	boiling	boil	VBG
12327	1088	15	water	water	NN
12327	1088	16	,	,	,
12327	1088	17	let	let	VB
12327	1088	18	them	-PRON-	PRP
12327	1088	19	stand	stand	VB
12327	1088	20	till	till	IN
12327	1088	21	cold	cold	JJ
12327	1088	22	,	,	,
12327	1088	23	strain	strain	VB
12327	1088	24	the	the	DT
12327	1088	25	liquor	liquor	NN
12327	1088	26	,	,	,
12327	1088	27	and	and	CC
12327	1088	28	sweeten	sweeten	VB
12327	1088	29	with	with	IN
12327	1088	30	white	white	JJ
12327	1088	31	sugar	sugar	NN
12327	1088	32	;	;	:
12327	1088	33	a	a	DT
12327	1088	34	little	little	JJ
12327	1088	35	lemon	lemon	NN
12327	1088	36	peel	peel	NN
12327	1088	37	put	put	VBN
12327	1088	38	with	with	IN
12327	1088	39	the	the	DT
12327	1088	40	apples	apple	NNS
12327	1088	41	improves	improve	VBZ
12327	1088	42	the	the	DT
12327	1088	43	flavour	flavour	NN
12327	1088	44	.	.	.
12327	1089	1	*	*	NFP
12327	1089	2	*	*	NFP
12327	1089	3	*	*	NFP
12327	1089	4	*	*	NFP
12327	1089	5	*	*	NFP
12327	1089	6	A	a	DT
12327	1089	7	VERY	very	RB
12327	1089	8	FINE	fine	JJ
12327	1089	9	EMMOLIENT	emmolient	NN
12327	1089	10	DRINK	drink	NN
12327	1089	11	.	.	.
12327	1090	1	Wash	wash	VB
12327	1090	2	and	and	CC
12327	1090	3	rinse	rinse	VB
12327	1090	4	extremely	extremely	RB
12327	1090	5	well	well	RB
12327	1090	6	one	one	CD
12327	1090	7	ounce	ounce	NN
12327	1090	8	of	of	IN
12327	1090	9	pearl	pearl	NNP
12327	1090	10	barley	barley	NNP
12327	1090	11	,	,	,
12327	1090	12	then	then	RB
12327	1090	13	put	put	VBD
12327	1090	14	to	to	IN
12327	1090	15	it	-PRON-	PRP
12327	1090	16	one	one	CD
12327	1090	17	ounce	ounce	NN
12327	1090	18	of	of	IN
12327	1090	19	sweet	sweet	JJ
12327	1090	20	almonds	almond	NNS
12327	1090	21	beaten	beat	VBN
12327	1090	22	fine	fine	JJ
12327	1090	23	,	,	,
12327	1090	24	and	and	CC
12327	1090	25	a	a	DT
12327	1090	26	piece	piece	NN
12327	1090	27	of	of	IN
12327	1090	28	lemon	lemon	NN
12327	1090	29	peel	peel	NN
12327	1090	30	,	,	,
12327	1090	31	boil	boil	VB
12327	1090	32	together	together	RB
12327	1090	33	till	till	IN
12327	1090	34	the	the	DT
12327	1090	35	liquor	liquor	NN
12327	1090	36	is	be	VBZ
12327	1090	37	of	of	IN
12327	1090	38	the	the	DT
12327	1090	39	thickness	thickness	NN
12327	1090	40	of	of	IN
12327	1090	41	cream	cream	NN
12327	1090	42	and	and	CC
12327	1090	43	perfectly	perfectly	RB
12327	1090	44	smooth	smooth	JJ
12327	1090	45	,	,	,
12327	1090	46	then	then	RB
12327	1090	47	put	put	VB
12327	1090	48	in	in	RP
12327	1090	49	a	a	DT
12327	1090	50	little	little	JJ
12327	1090	51	syrup	syrup	NN
12327	1090	52	of	of	IN
12327	1090	53	lemon	lemon	NN
12327	1090	54	and	and	CC
12327	1090	55	capillaire	capillaire	VB
12327	1090	56	.	.	.
12327	1091	1	*	*	NFP
12327	1091	2	*	*	NFP
12327	1091	3	*	*	NFP
12327	1091	4	*	*	NFP
12327	1091	5	*	*	NFP
12327	1091	6	A	a	DT
12327	1091	7	COOLING	cool	VBG
12327	1091	8	DRINK	drink	NN
12327	1091	9	IN	in	IN
12327	1091	10	FEVER	fever	NN
12327	1091	11	.	.	.
12327	1092	1	Put	put	VB
12327	1092	2	a	a	DT
12327	1092	3	little	little	JJ
12327	1092	4	tea	tea	NN
12327	1092	5	-	-	HYPH
12327	1092	6	sage	sage	NN
12327	1092	7	,	,	,
12327	1092	8	and	and	CC
12327	1092	9	a	a	DT
12327	1092	10	couple	couple	NN
12327	1092	11	of	of	IN
12327	1092	12	sprigs	sprig	NNS
12327	1092	13	of	of	IN
12327	1092	14	balm	balm	NN
12327	1092	15	into	into	IN
12327	1092	16	a	a	DT
12327	1092	17	jug	jug	NN
12327	1092	18	,	,	,
12327	1092	19	with	with	IN
12327	1092	20	a	a	DT
12327	1092	21	lemon	lemon	NN
12327	1092	22	thinly	thinly	RB
12327	1092	23	sliced	slice	VBN
12327	1092	24	,	,	,
12327	1092	25	and	and	CC
12327	1092	26	the	the	DT
12327	1092	27	peel	peel	NN
12327	1092	28	cut	cut	VBN
12327	1092	29	into	into	IN
12327	1092	30	strips	strip	NNS
12327	1092	31	,	,	,
12327	1092	32	pour	pour	VBP
12327	1092	33	over	over	IN
12327	1092	34	a	a	DT
12327	1092	35	quart	quart	NN
12327	1092	36	of	of	IN
12327	1092	37	boiling	boiling	NN
12327	1092	38	water	water	NN
12327	1092	39	,	,	,
12327	1092	40	sweeten	sweeten	VB
12327	1092	41	and	and	CC
12327	1092	42	let	let	VB
12327	1092	43	it	-PRON-	PRP
12327	1092	44	cool	cool	VB
12327	1092	45	.	.	.
12327	1093	1	APPENDIX	APPENDIX	NNP
12327	1093	2	.	.	.
12327	1094	1	FRENCH	french	JJ
12327	1094	2	METHOD	METHOD	NNP
12327	1094	3	OF	of	IN
12327	1094	4	MAKING	make	VBG
12327	1094	5	COFFEE	COFFEE	NNP
12327	1094	6	.	.	.
12327	1095	1	Take	take	VB
12327	1095	2	in	in	RP
12327	1095	3	the	the	DT
12327	1095	4	proportion	proportion	NN
12327	1095	5	of	of	IN
12327	1095	6	one	one	CD
12327	1095	7	ounce	ounce	NN
12327	1095	8	of	of	IN
12327	1095	9	the	the	DT
12327	1095	10	berries	berry	NNS
12327	1095	11	to	to	IN
12327	1095	12	half	half	PDT
12327	1095	13	a	a	DT
12327	1095	14	pint	pint	NN
12327	1095	15	of	of	IN
12327	1095	16	water	water	NN
12327	1095	17	,	,	,
12327	1095	18	and	and	CC
12327	1095	19	grind	grind	VB
12327	1095	20	them	-PRON-	PRP
12327	1095	21	at	at	IN
12327	1095	22	the	the	DT
12327	1095	23	instant	instant	NN
12327	1095	24	of	of	IN
12327	1095	25	using	use	VBG
12327	1095	26	them	-PRON-	PRP
12327	1095	27	.	.	.
12327	1096	1	Put	put	VB
12327	1096	2	the	the	DT
12327	1096	3	powder	powder	NN
12327	1096	4	into	into	IN
12327	1096	5	a	a	DT
12327	1096	6	coffee	coffee	NN
12327	1096	7	biggin	biggin	NN
12327	1096	8	,	,	,
12327	1096	9	press	press	VB
12327	1096	10	it	-PRON-	PRP
12327	1096	11	down	down	RP
12327	1096	12	closely	closely	RB
12327	1096	13	,	,	,
12327	1096	14	and	and	CC
12327	1096	15	pour	pour	VB
12327	1096	16	over	over	IN
12327	1096	17	a	a	DT
12327	1096	18	little	little	JJ
12327	1096	19	water	water	NN
12327	1096	20	sufficient	sufficient	JJ
12327	1096	21	to	to	TO
12327	1096	22	moisten	moisten	VB
12327	1096	23	it	-PRON-	PRP
12327	1096	24	,	,	,
12327	1096	25	and	and	CC
12327	1096	26	then	then	RB
12327	1096	27	add	add	VB
12327	1096	28	the	the	DT
12327	1096	29	remainder	remainder	NN
12327	1096	30	by	by	IN
12327	1096	31	degrees	degree	NNS
12327	1096	32	;	;	:
12327	1096	33	the	the	DT
12327	1096	34	water	water	NN
12327	1096	35	must	must	MD
12327	1096	36	be	be	VB
12327	1096	37	perfectly	perfectly	RB
12327	1096	38	boiling	boil	VBG
12327	1096	39	all	all	PDT
12327	1096	40	the	the	DT
12327	1096	41	time	time	NN
12327	1096	42	;	;	:
12327	1096	43	let	let	VB
12327	1096	44	it	-PRON-	PRP
12327	1096	45	run	run	VB
12327	1096	46	quite	quite	RB
12327	1096	47	through	through	RB
12327	1096	48	before	before	IN
12327	1096	49	the	the	DT
12327	1096	50	top	top	NN
12327	1096	51	of	of	IN
12327	1096	52	the	the	DT
12327	1096	53	percolator	percolator	NN
12327	1096	54	is	be	VBZ
12327	1096	55	taken	take	VBN
12327	1096	56	off	off	RP
12327	1096	57	,	,	,
12327	1096	58	it	-PRON-	PRP
12327	1096	59	must	must	MD
12327	1096	60	be	be	VB
12327	1096	61	served	serve	VBN
12327	1096	62	with	with	IN
12327	1096	63	an	an	DT
12327	1096	64	equal	equal	JJ
12327	1096	65	quantity	quantity	NN
12327	1096	66	of	of	IN
12327	1096	67	boiling	boil	VBG
12327	1096	68	milk	milk	NN
12327	1096	69	.	.	.
12327	1097	1	Coffee	coffee	NN
12327	1097	2	made	make	VBN
12327	1097	3	in	in	IN
12327	1097	4	this	this	DT
12327	1097	5	manner	manner	NN
12327	1097	6	is	be	VBZ
12327	1097	7	much	much	RB
12327	1097	8	clearer	clear	JJR
12327	1097	9	and	and	CC
12327	1097	10	better	well	RBR
12327	1097	11	flavored	flavor	VBN
12327	1097	12	than	than	IN
12327	1097	13	when	when	WRB
12327	1097	14	boiled	boil	VBN
12327	1097	15	,	,	,
12327	1097	16	and	and	CC
12327	1097	17	it	-PRON-	PRP
12327	1097	18	is	be	VBZ
12327	1097	19	a	a	DT
12327	1097	20	much	much	RB
12327	1097	21	more	more	RBR
12327	1097	22	economical	economical	JJ
12327	1097	23	method	method	NN
12327	1097	24	than	than	IN
12327	1097	25	boiling	boil	VBG
12327	1097	26	it	-PRON-	PRP
12327	1097	27	.	.	.
12327	1098	1	*	*	NFP
12327	1098	2	*	*	NFP
12327	1098	3	*	*	NFP
12327	1098	4	*	*	NFP
12327	1098	5	*	*	NFP
12327	1098	6	A	a	DT
12327	1098	7	FRENCH	FRENCH	NNS
12327	1098	8	RECEIPT	RECEIPT	NNP
12327	1098	9	FOR	for	IN
12327	1098	10	MAKING	make	VBG
12327	1098	11	CHOCOLATE	CHOCOLATE	NNP
12327	1098	12	.	.	.
12327	1099	1	Take	take	VB
12327	1099	2	one	one	CD
12327	1099	3	ounce	ounce	NN
12327	1099	4	of	of	IN
12327	1099	5	chocolate	chocolate	NN
12327	1099	6	,	,	,
12327	1099	7	cut	cut	VB
12327	1099	8	it	-PRON-	PRP
12327	1099	9	in	in	IN
12327	1099	10	small	small	JJ
12327	1099	11	pieces	piece	NNS
12327	1099	12	,	,	,
12327	1099	13	and	and	CC
12327	1099	14	boil	boil	VB
12327	1099	15	it	-PRON-	PRP
12327	1099	16	about	about	RB
12327	1099	17	six	six	CD
12327	1099	18	or	or	CC
12327	1099	19	seven	seven	CD
12327	1099	20	minutes	minute	NNS
12327	1099	21	with	with	IN
12327	1099	22	a	a	DT
12327	1099	23	small	small	JJ
12327	1099	24	teacup	teacup	NN
12327	1099	25	full	full	JJ
12327	1099	26	of	of	IN
12327	1099	27	water	water	NN
12327	1099	28	;	;	:
12327	1099	29	stir	stir	VB
12327	1099	30	it	-PRON-	PRP
12327	1099	31	till	till	IN
12327	1099	32	smooth	smooth	JJ
12327	1099	33	,	,	,
12327	1099	34	then	then	RB
12327	1099	35	add	add	VB
12327	1099	36	nearly	nearly	RB
12327	1099	37	a	a	DT
12327	1099	38	pint	pint	NN
12327	1099	39	of	of	IN
12327	1099	40	good	good	JJ
12327	1099	41	milk	milk	NN
12327	1099	42	,	,	,
12327	1099	43	give	give	VB
12327	1099	44	it	-PRON-	PRP
12327	1099	45	another	another	DT
12327	1099	46	boil	boil	NN
12327	1099	47	,	,	,
12327	1099	48	stirring	stir	VBG
12327	1099	49	or	or	CC
12327	1099	50	milling	mill	VBG
12327	1099	51	it	-PRON-	PRP
12327	1099	52	well	well	RB
12327	1099	53	,	,	,
12327	1099	54	and	and	CC
12327	1099	55	serve	serve	VBP
12327	1099	56	directly	directly	RB
12327	1099	57	.	.	.
12327	1100	1	If	if	IN
12327	1100	2	required	require	VBN
12327	1100	3	very	very	RB
12327	1100	4	thick	thick	JJ
12327	1100	5	,	,	,
12327	1100	6	a	a	DT
12327	1100	7	larger	large	JJR
12327	1100	8	proportion	proportion	NN
12327	1100	9	of	of	IN
12327	1100	10	chocolate	chocolate	NN
12327	1100	11	must	must	MD
12327	1100	12	be	be	VB
12327	1100	13	used	use	VBN
12327	1100	14	.	.	.
12327	1101	1	*	*	NFP
12327	1101	2	*	*	NFP
12327	1101	3	*	*	NFP
12327	1101	4	*	*	NFP
12327	1101	5	*	*	NFP
12327	1101	6	EGG	egg	NN
12327	1101	7	WINE	WINE	NNP
12327	1101	8	.	.	.
12327	1102	1	Beat	beat	VB
12327	1102	2	a	a	DT
12327	1102	3	fresh	fresh	JJ
12327	1102	4	egg	egg	NN
12327	1102	5	,	,	,
12327	1102	6	and	and	CC
12327	1102	7	add	add	VB
12327	1102	8	it	-PRON-	PRP
12327	1102	9	to	to	IN
12327	1102	10	a	a	DT
12327	1102	11	tumbler	tumbler	NN
12327	1102	12	of	of	IN
12327	1102	13	white	white	JJ
12327	1102	14	wine	wine	NN
12327	1102	15	and	and	CC
12327	1102	16	water	water	NN
12327	1102	17	,	,	,
12327	1102	18	sweetened	sweeten	VBN
12327	1102	19	and	and	CC
12327	1102	20	spiced	spice	VBN
12327	1102	21	;	;	:
12327	1102	22	set	set	VBD
12327	1102	23	it	-PRON-	PRP
12327	1102	24	on	on	IN
12327	1102	25	the	the	DT
12327	1102	26	fire	fire	NN
12327	1102	27	,	,	,
12327	1102	28	stir	stir	VB
12327	1102	29	it	-PRON-	PRP
12327	1102	30	gently	gently	RB
12327	1102	31	one	one	CD
12327	1102	32	way	way	NN
12327	1102	33	until	until	IN
12327	1102	34	it	-PRON-	PRP
12327	1102	35	thickens	thicken	VBZ
12327	1102	36	;	;	:
12327	1102	37	this	this	DT
12327	1102	38	,	,	,
12327	1102	39	with	with	IN
12327	1102	40	toast	toast	NN
12327	1102	41	,	,	,
12327	1102	42	forms	form	VBZ
12327	1102	43	a	a	DT
12327	1102	44	light	light	JJ
12327	1102	45	nutritive	nutritive	JJ
12327	1102	46	supper	supper	NN
12327	1102	47	.	.	.
12327	1103	1	*	*	NFP
12327	1103	2	*	*	NFP
12327	1103	3	*	*	NFP
12327	1103	4	*	*	NFP
12327	1103	5	*	*	NFP
12327	1103	6	MULLED	mulled	NN
12327	1103	7	WINE	wine	NN
12327	1103	8	.	.	.
12327	1104	1	Boil	Boil	NNP
12327	1104	2	a	a	DT
12327	1104	3	little	little	JJ
12327	1104	4	spice	spice	NN
12327	1104	5	,	,	,
12327	1104	6	cinnamon	cinnamon	NN
12327	1104	7	,	,	,
12327	1104	8	ginger	ginger	NN
12327	1104	9	,	,	,
12327	1104	10	and	and	CC
12327	1104	11	cloves	clove	NNS
12327	1104	12	,	,	,
12327	1104	13	in	in	IN
12327	1104	14	water	water	NN
12327	1104	15	,	,	,
12327	1104	16	till	till	IN
12327	1104	17	the	the	DT
12327	1104	18	flavor	flavor	NN
12327	1104	19	is	be	VBZ
12327	1104	20	gained	gain	VBN
12327	1104	21	,	,	,
12327	1104	22	then	then	RB
12327	1104	23	add	add	VB
12327	1104	24	wine	wine	NN
12327	1104	25	,	,	,
12327	1104	26	as	as	RB
12327	1104	27	much	much	RB
12327	1104	28	as	as	IN
12327	1104	29	may	may	MD
12327	1104	30	be	be	VB
12327	1104	31	approved	approve	VBN
12327	1104	32	,	,	,
12327	1104	33	sugar	sugar	NN
12327	1104	34	and	and	CC
12327	1104	35	nutmeg	nutmeg	NNP
12327	1104	36	;	;	:
12327	1104	37	a	a	DT
12327	1104	38	strip	strip	NN
12327	1104	39	or	or	CC
12327	1104	40	two	two	CD
12327	1104	41	of	of	IN
12327	1104	42	orange	orange	NN
12327	1104	43	rind	rind	NN
12327	1104	44	cut	cut	VBN
12327	1104	45	thin	thin	JJ
12327	1104	46	will	will	MD
12327	1104	47	be	be	VB
12327	1104	48	found	find	VBN
12327	1104	49	a	a	DT
12327	1104	50	great	great	JJ
12327	1104	51	improvement	improvement	NN
12327	1104	52	.	.	.
12327	1105	1	*	*	NFP
12327	1105	2	*	*	NFP
12327	1105	3	*	*	NFP
12327	1105	4	*	*	NFP
12327	1105	5	*	*	NFP
12327	1105	6	TO	to	IN
12327	1105	7	MAKE	MAKE	NNP
12327	1105	8	PUNCH	PUNCH	NNP
12327	1105	9	.	.	.
12327	1106	1	To	to	TO
12327	1106	2	make	make	VB
12327	1106	3	one	one	CD
12327	1106	4	quart	quart	NN
12327	1106	5	,	,	,
12327	1106	6	provide	provide	VB
12327	1106	7	two	two	CD
12327	1106	8	fine	fine	JJ
12327	1106	9	fresh	fresh	JJ
12327	1106	10	lemons	lemon	NNS
12327	1106	11	,	,	,
12327	1106	12	and	and	CC
12327	1106	13	rub	rub	VB
12327	1106	14	off	off	RP
12327	1106	15	the	the	DT
12327	1106	16	outer	outer	JJ
12327	1106	17	peel	peel	NN
12327	1106	18	upon	upon	IN
12327	1106	19	a	a	DT
12327	1106	20	few	few	JJ
12327	1106	21	lumps	lump	NNS
12327	1106	22	of	of	IN
12327	1106	23	sugar	sugar	NN
12327	1106	24	;	;	:
12327	1106	25	put	put	VB
12327	1106	26	the	the	DT
12327	1106	27	sugar	sugar	NN
12327	1106	28	into	into	IN
12327	1106	29	a	a	DT
12327	1106	30	bowl	bowl	NN
12327	1106	31	with	with	IN
12327	1106	32	four	four	CD
12327	1106	33	ounces	ounce	NNS
12327	1106	34	of	of	IN
12327	1106	35	powdered	powdered	JJ
12327	1106	36	sugar	sugar	NN
12327	1106	37	,	,	,
12327	1106	38	upon	upon	IN
12327	1106	39	which	which	WDT
12327	1106	40	press	press	VBP
12327	1106	41	the	the	DT
12327	1106	42	juice	juice	NN
12327	1106	43	of	of	IN
12327	1106	44	the	the	DT
12327	1106	45	lemons	lemon	NNS
12327	1106	46	,	,	,
12327	1106	47	and	and	CC
12327	1106	48	pour	pour	VB
12327	1106	49	over	over	IN
12327	1106	50	one	one	CD
12327	1106	51	pint	pint	NN
12327	1106	52	and	and	CC
12327	1106	53	a	a	DT
12327	1106	54	half	half	NN
12327	1106	55	of	of	IN
12327	1106	56	very	very	RB
12327	1106	57	hot	hot	JJ
12327	1106	58	water	water	NN
12327	1106	59	that	that	WDT
12327	1106	60	_	_	NNP
12327	1106	61	has	have	VBZ
12327	1106	62	not	not	RB
12327	1106	63	boiled	boil	VBN
12327	1106	64	_	_	NNP
12327	1106	65	,	,	,
12327	1106	66	then	then	RB
12327	1106	67	add	add	VB
12327	1106	68	a	a	DT
12327	1106	69	quarter	quarter	NN
12327	1106	70	of	of	IN
12327	1106	71	a	a	DT
12327	1106	72	pint	pint	NN
12327	1106	73	of	of	IN
12327	1106	74	rum	rum	NN
12327	1106	75	,	,	,
12327	1106	76	and	and	CC
12327	1106	77	the	the	DT
12327	1106	78	same	same	JJ
12327	1106	79	quantity	quantity	NN
12327	1106	80	of	of	IN
12327	1106	81	brandy	brandy	NN
12327	1106	82	;	;	:
12327	1106	83	stir	stir	VB
12327	1106	84	well	well	RB
12327	1106	85	together	together	RB
12327	1106	86	and	and	CC
12327	1106	87	strain	strain	VB
12327	1106	88	it	-PRON-	PRP
12327	1106	89	,	,	,
12327	1106	90	and	and	CC
12327	1106	91	let	let	VB
12327	1106	92	it	-PRON-	PRP
12327	1106	93	stand	stand	VB
12327	1106	94	a	a	DT
12327	1106	95	few	few	JJ
12327	1106	96	minutes	minute	NNS
12327	1106	97	before	before	IN
12327	1106	98	it	-PRON-	PRP
12327	1106	99	is	be	VBZ
12327	1106	100	drank	drink	VBN
12327	1106	101	.	.	.
12327	1107	1	Whiskey	Whiskey	NNP
12327	1107	2	punch	punch	NN
12327	1107	3	is	be	VBZ
12327	1107	4	made	make	VBN
12327	1107	5	after	after	IN
12327	1107	6	the	the	DT
12327	1107	7	same	same	JJ
12327	1107	8	method	method	NN
12327	1107	9	;	;	:
12327	1107	10	the	the	DT
12327	1107	11	juice	juice	NN
12327	1107	12	and	and	CC
12327	1107	13	thin	thin	JJ
12327	1107	14	peel	peel	NN
12327	1107	15	of	of	IN
12327	1107	16	a	a	DT
12327	1107	17	Seville	Seville	NNP
12327	1107	18	orange	orange	NN
12327	1107	19	add	add	VB
12327	1107	20	variety	variety	NN
12327	1107	21	of	of	IN
12327	1107	22	flavor	flavor	NN
12327	1107	23	to	to	TO
12327	1107	24	punch	punch	VB
12327	1107	25	,	,	,
12327	1107	26	particularly	particularly	RB
12327	1107	27	of	of	IN
12327	1107	28	whiskey	whiskey	NN
12327	1107	29	punch	punch	NN
12327	1107	30	.	.	.
12327	1108	1	*	*	NFP
12327	1108	2	*	*	NFP
12327	1108	3	*	*	NFP
12327	1108	4	*	*	NFP
12327	1108	5	*	*	NFP
12327	1108	6	MILK	milk	NN
12327	1108	7	PUNCH	PUNCH	NNP
12327	1108	8	.	.	.
12327	1109	1	Put	put	VB
12327	1109	2	into	into	IN
12327	1109	3	a	a	DT
12327	1109	4	quart	quart	NN
12327	1109	5	of	of	IN
12327	1109	6	new	new	JJ
12327	1109	7	milk	milk	NN
12327	1109	8	the	the	DT
12327	1109	9	thinly	thinly	RB
12327	1109	10	pared	pare	VBN
12327	1109	11	rind	rind	NN
12327	1109	12	of	of	IN
12327	1109	13	a	a	DT
12327	1109	14	lemon	lemon	NN
12327	1109	15	,	,	,
12327	1109	16	and	and	CC
12327	1109	17	four	four	CD
12327	1109	18	ounces	ounce	NNS
12327	1109	19	of	of	IN
12327	1109	20	lump	lump	NN
12327	1109	21	sugar	sugar	NN
12327	1109	22	;	;	:
12327	1109	23	let	let	VB
12327	1109	24	it	-PRON-	PRP
12327	1109	25	boil	boil	VB
12327	1109	26	slowly	slowly	RB
12327	1109	27	,	,	,
12327	1109	28	remove	remove	VB
12327	1109	29	the	the	DT
12327	1109	30	peel	peel	NN
12327	1109	31	,	,	,
12327	1109	32	and	and	CC
12327	1109	33	stir	stir	VB
12327	1109	34	in	in	IN
12327	1109	35	the	the	DT
12327	1109	36	yolks	yolk	NNS
12327	1109	37	of	of	IN
12327	1109	38	two	two	CD
12327	1109	39	eggs	egg	NNS
12327	1109	40	,	,	,
12327	1109	41	previously	previously	RB
12327	1109	42	mixed	mix	VBN
12327	1109	43	with	with	IN
12327	1109	44	a	a	DT
12327	1109	45	little	little	JJ
12327	1109	46	cold	cold	JJ
12327	1109	47	milk	milk	NN
12327	1109	48	;	;	:
12327	1109	49	add	add	VB
12327	1109	50	by	by	IN
12327	1109	51	degrees	degree	NNS
12327	1109	52	a	a	DT
12327	1109	53	tea	tea	NN
12327	1109	54	-	-	HYPH
12327	1109	55	cup	cup	NN
12327	1109	56	full	full	JJ
12327	1109	57	of	of	IN
12327	1109	58	rum	rum	NN
12327	1109	59	,	,	,
12327	1109	60	the	the	DT
12327	1109	61	same	same	JJ
12327	1109	62	of	of	IN
12327	1109	63	brandy	brandy	NN
12327	1109	64	;	;	:
12327	1109	65	mill	mill	VB
12327	1109	66	the	the	DT
12327	1109	67	punch	punch	NN
12327	1109	68	to	to	IN
12327	1109	69	a	a	DT
12327	1109	70	fine	fine	JJ
12327	1109	71	froth	froth	NN
12327	1109	72	,	,	,
12327	1109	73	and	and	CC
12327	1109	74	serve	serve	VB
12327	1109	75	immediately	immediately	RB
12327	1109	76	in	in	IN
12327	1109	77	quite	quite	RB
12327	1109	78	warm	warm	JJ
12327	1109	79	glasses	glass	NNS
12327	1109	80	.	.	.
12327	1110	1	The	the	DT
12327	1110	2	punch	punch	NN
12327	1110	3	must	must	MD
12327	1110	4	not	not	RB
12327	1110	5	be	be	VB
12327	1110	6	allowed	allow	VBN
12327	1110	7	to	to	TO
12327	1110	8	boil	boil	VB
12327	1110	9	after	after	IN
12327	1110	10	the	the	DT
12327	1110	11	eggs	egg	NNS
12327	1110	12	have	have	VBP
12327	1110	13	been	be	VBN
12327	1110	14	added	add	VBN
12327	1110	15	.	.	.
12327	1111	1	*	*	NFP
12327	1111	2	*	*	NFP
12327	1111	3	*	*	NFP
12327	1111	4	*	*	NFP
12327	1111	5	*	*	NFP
12327	1111	6	A	a	DT
12327	1111	7	FRENCH	FRENCH	NNP
12327	1111	8	PLUM	PLUM	NNP
12327	1111	9	PIE	PIE	NNP
12327	1111	10	.	.	.
12327	1112	1	Stew	Stew	NNP
12327	1112	2	one	one	CD
12327	1112	3	pound	pound	NN
12327	1112	4	of	of	IN
12327	1112	5	fine	fine	JJ
12327	1112	6	dried	dry	VBN
12327	1112	7	French	french	JJ
12327	1112	8	plums	plum	NNS
12327	1112	9	until	until	IN
12327	1112	10	tender	tender	NN
12327	1112	11	,	,	,
12327	1112	12	in	in	IN
12327	1112	13	water	water	NN
12327	1112	14	,	,	,
12327	1112	15	rather	rather	RB
12327	1112	16	more	more	JJR
12327	1112	17	than	than	IN
12327	1112	18	enough	enough	JJ
12327	1112	19	to	to	TO
12327	1112	20	cover	cover	VB
12327	1112	21	,	,	,
12327	1112	22	with	with	IN
12327	1112	23	one	one	CD
12327	1112	24	glass	glass	NN
12327	1112	25	of	of	IN
12327	1112	26	port	port	NN
12327	1112	27	wine	wine	NN
12327	1112	28	,	,	,
12327	1112	29	and	and	CC
12327	1112	30	four	four	CD
12327	1112	31	ounces	ounce	NNS
12327	1112	32	of	of	IN
12327	1112	33	white	white	JJ
12327	1112	34	sugar	sugar	NN
12327	1112	35	,	,	,
12327	1112	36	which	which	WDT
12327	1112	37	must	must	MD
12327	1112	38	however	however	RB
12327	1112	39	not	not	RB
12327	1112	40	be	be	VB
12327	1112	41	added	add	VBN
12327	1112	42	until	until	IN
12327	1112	43	the	the	DT
12327	1112	44	plums	plum	NNS
12327	1112	45	are	be	VBP
12327	1112	46	quite	quite	RB
12327	1112	47	tender	tender	JJ
12327	1112	48	,	,	,
12327	1112	49	then	then	RB
12327	1112	50	pour	pour	VB
12327	1112	51	them	-PRON-	PRP
12327	1112	52	with	with	IN
12327	1112	53	the	the	DT
12327	1112	54	liquor	liquor	NN
12327	1112	55	into	into	IN
12327	1112	56	a	a	DT
12327	1112	57	pie	pie	NN
12327	1112	58	-	-	HYPH
12327	1112	59	dish	dish	NN
12327	1112	60	,	,	,
12327	1112	61	and	and	CC
12327	1112	62	cover	cover	VB
12327	1112	63	with	with	IN
12327	1112	64	a	a	DT
12327	1112	65	rich	rich	JJ
12327	1112	66	puff	puff	NN
12327	1112	67	paste	paste	NN
12327	1112	68	,	,	,
12327	1112	69	and	and	CC
12327	1112	70	bake	bake	NN
12327	1112	71	.	.	.
12327	1113	1	*	*	NFP
12327	1113	2	*	*	NFP
12327	1113	3	*	*	NFP
12327	1113	4	*	*	NFP
12327	1113	5	*	*	NFP
12327	1113	6	ROASTED	roasted	JJ
12327	1113	7	CHESTNUTS	chestnuts	NN
12327	1113	8	FOR	for	IN
12327	1113	9	DESSERTS	DESSERTS	NNP
12327	1113	10	.	.	.
12327	1114	1	Chestnuts	chestnut	NNS
12327	1114	2	are	be	VBP
12327	1114	3	so	so	RB
12327	1114	4	frequently	frequently	RB
12327	1114	5	sent	send	VBN
12327	1114	6	to	to	IN
12327	1114	7	table	table	NN
12327	1114	8	uneatable	uneatable	JJ
12327	1114	9	,	,	,
12327	1114	10	that	that	IN
12327	1114	11	we	-PRON-	PRP
12327	1114	12	will	will	MD
12327	1114	13	give	give	VB
12327	1114	14	the	the	DT
12327	1114	15	French	french	JJ
12327	1114	16	receipt	receipt	NN
12327	1114	17	for	for	IN
12327	1114	18	them	-PRON-	PRP
12327	1114	19	.	.	.
12327	1115	1	They	-PRON-	PRP
12327	1115	2	should	should	MD
12327	1115	3	be	be	VB
12327	1115	4	first	first	RB
12327	1115	5	boiled	boil	VBN
12327	1115	6	for	for	IN
12327	1115	7	five	five	CD
12327	1115	8	minutes	minute	NNS
12327	1115	9	,	,	,
12327	1115	10	and	and	CC
12327	1115	11	then	then	RB
12327	1115	12	finish	finish	VB
12327	1115	13	them	-PRON-	PRP
12327	1115	14	in	in	IN
12327	1115	15	a	a	DT
12327	1115	16	pan	pan	NN
12327	1115	17	over	over	IN
12327	1115	18	the	the	DT
12327	1115	19	fire	fire	NN
12327	1115	20	;	;	:
12327	1115	21	they	-PRON-	PRP
12327	1115	22	will	will	MD
12327	1115	23	after	after	IN
12327	1115	24	the	the	DT
12327	1115	25	boiling	boiling	NN
12327	1115	26	require	require	VBP
12327	1115	27	exactly	exactly	RB
12327	1115	28	fifteen	fifteen	CD
12327	1115	29	minutes	minute	NNS
12327	1115	30	roasting	roast	VBG
12327	1115	31	;	;	:
12327	1115	32	the	the	DT
12327	1115	33	skin	skin	NN
12327	1115	34	must	must	MD
12327	1115	35	be	be	VB
12327	1115	36	slightly	slightly	RB
12327	1115	37	cut	cut	VBN
12327	1115	38	before	before	IN
12327	1115	39	they	-PRON-	PRP
12327	1115	40	are	be	VBP
12327	1115	41	cooked	cook	VBN
12327	1115	42	.	.	.
12327	1116	1	*	*	NFP
12327	1116	2	*	*	NFP
12327	1116	3	*	*	NFP
12327	1116	4	*	*	NFP
12327	1116	5	*	*	NFP
12327	1116	6	TO	to	IN
12327	1116	7	ROAST	roast	NN
12327	1116	8	PARTRIDGES	partridge	NNS
12327	1116	9	AND	and	CC
12327	1116	10	PHEASANTS	pheasant	NNS
12327	1116	11	.	.	.
12327	1117	1	They	-PRON-	PRP
12327	1117	2	may	may	MD
12327	1117	3	be	be	VB
12327	1117	4	either	either	CC
12327	1117	5	_	_	NNP
12327	1117	6	piqué	piqué	NN
12327	1117	7	_	_	NNP
12327	1117	8	or	or	CC
12327	1117	9	not	not	RB
12327	1117	10	;	;	:
12327	1117	11	partridges	partridge	NNS
12327	1117	12	require	require	VBP
12327	1117	13	roasting	roast	VBG
12327	1117	14	rather	rather	RB
12327	1117	15	more	more	JJR
12327	1117	16	than	than	IN
12327	1117	17	half	half	PDT
12327	1117	18	an	an	DT
12327	1117	19	hour	hour	NN
12327	1117	20	,	,	,
12327	1117	21	pheasants	pheasant	NNS
12327	1117	22	three	three	CD
12327	1117	23	-	-	HYPH
12327	1117	24	quarters	quarter	NNS
12327	1117	25	,	,	,
12327	1117	26	if	if	IN
12327	1117	27	small	small	JJ
12327	1117	28	,	,	,
12327	1117	29	otherwise	otherwise	RB
12327	1117	30	an	an	DT
12327	1117	31	hour	hour	NN
12327	1117	32	;	;	:
12327	1117	33	they	-PRON-	PRP
12327	1117	34	are	be	VBP
12327	1117	35	served	serve	VBN
12327	1117	36	with	with	IN
12327	1117	37	bread	bread	NN
12327	1117	38	sauce	sauce	NN
12327	1117	39	.	.	.
12327	1118	1	Partridges	partridge	NNS
12327	1118	2	may	may	MD
12327	1118	3	be	be	VB
12327	1118	4	stewed	stew	VBN
12327	1118	5	as	as	IN
12327	1118	6	pigeons	pigeon	NNS
12327	1118	7	.	.	.
12327	1119	1	*	*	NFP
12327	1119	2	*	*	NFP
12327	1119	3	*	*	NFP
12327	1119	4	*	*	NFP
12327	1119	5	*	*	NFP
12327	1119	6	TO	to	IN
12327	1119	7	ROAST	ROAST	NNP
12327	1119	8	VENISON	VENISON	NNP
12327	1119	9	.	.	.
12327	1120	1	Wipe	wipe	VB
12327	1120	2	the	the	DT
12327	1120	3	venison	venison	NN
12327	1120	4	dry	dry	NNP
12327	1120	5	,	,	,
12327	1120	6	sprinkle	sprinkle	VB
12327	1120	7	with	with	IN
12327	1120	8	salt	salt	NN
12327	1120	9	,	,	,
12327	1120	10	and	and	CC
12327	1120	11	cover	cover	VB
12327	1120	12	with	with	IN
12327	1120	13	writing	write	VBG
12327	1120	14	paper	paper	NN
12327	1120	15	rubbed	rub	VBN
12327	1120	16	with	with	IN
12327	1120	17	clarified	clarified	JJ
12327	1120	18	fat	fat	NN
12327	1120	19	;	;	:
12327	1120	20	cover	cover	VB
12327	1120	21	this	this	DT
12327	1120	22	with	with	IN
12327	1120	23	a	a	DT
12327	1120	24	thick	thick	JJ
12327	1120	25	paste	paste	NN
12327	1120	26	made	make	VBN
12327	1120	27	of	of	IN
12327	1120	28	flour	flour	NN
12327	1120	29	and	and	CC
12327	1120	30	water	water	NN
12327	1120	31	,	,	,
12327	1120	32	round	round	NN
12327	1120	33	which	which	WDT
12327	1120	34	,	,	,
12327	1120	35	tie	tie	VBP
12327	1120	36	with	with	IN
12327	1120	37	packthread	packthread	JJ
12327	1120	38	white	white	NNP
12327	1120	39	kitchen	kitchen	NNP
12327	1120	40	paper	paper	NN
12327	1120	41	,	,	,
12327	1120	42	so	so	IN
12327	1120	43	as	as	IN
12327	1120	44	to	to	TO
12327	1120	45	prevent	prevent	VB
12327	1120	46	the	the	DT
12327	1120	47	paste	paste	NN
12327	1120	48	coming	come	VBG
12327	1120	49	off	off	RP
12327	1120	50	;	;	:
12327	1120	51	set	set	VBD
12327	1120	52	the	the	DT
12327	1120	53	venison	venison	NN
12327	1120	54	before	before	IN
12327	1120	55	a	a	DT
12327	1120	56	strong	strong	JJ
12327	1120	57	fire	fire	NN
12327	1120	58	,	,	,
12327	1120	59	and	and	CC
12327	1120	60	baste	baste	VB
12327	1120	61	it	-PRON-	PRP
12327	1120	62	directly	directly	RB
12327	1120	63	and	and	CC
12327	1120	64	continue	continue	VB
12327	1120	65	until	until	IN
12327	1120	66	it	-PRON-	PRP
12327	1120	67	is	be	VBZ
12327	1120	68	nearly	nearly	RB
12327	1120	69	done	do	VBN
12327	1120	70	,	,	,
12327	1120	71	then	then	RB
12327	1120	72	remove	remove	VB
12327	1120	73	the	the	DT
12327	1120	74	paper	paper	NN
12327	1120	75	,	,	,
12327	1120	76	paste	paste	NNP
12327	1120	77	,	,	,
12327	1120	78	&	&	CC
12327	1120	79	c.	c.	NNP
12327	1120	80	;	;	:
12327	1120	81	draw	draw	VB
12327	1120	82	the	the	DT
12327	1120	83	venison	venison	NNP
12327	1120	84	nearer	nearer	IN
12327	1120	85	the	the	DT
12327	1120	86	fire	fire	NN
12327	1120	87	,	,	,
12327	1120	88	dredge	dredge	VB
12327	1120	89	it	-PRON-	PRP
12327	1120	90	with	with	IN
12327	1120	91	flour	flour	NN
12327	1120	92	,	,	,
12327	1120	93	and	and	CC
12327	1120	94	continue	continue	VB
12327	1120	95	basting	baste	VBG
12327	1120	96	;	;	:
12327	1120	97	it	-PRON-	PRP
12327	1120	98	should	should	MD
12327	1120	99	only	only	RB
12327	1120	100	take	take	VB
12327	1120	101	a	a	DT
12327	1120	102	light	light	JJ
12327	1120	103	brown	brown	NN
12327	1120	104	,	,	,
12327	1120	105	and	and	CC
12327	1120	106	should	should	MD
12327	1120	107	be	be	VB
12327	1120	108	rather	rather	RB
12327	1120	109	under	under	RB
12327	1120	110	than	than	IN
12327	1120	111	over	over	RB
12327	1120	112	-	-	HYPH
12327	1120	113	done	do	VBN
12327	1120	114	;	;	:
12327	1120	115	a	a	DT
12327	1120	116	large	large	JJ
12327	1120	117	haunch	haunch	NN
12327	1120	118	requires	require	VBZ
12327	1120	119	from	from	IN
12327	1120	120	three	three	CD
12327	1120	121	to	to	TO
12327	1120	122	four	four	CD
12327	1120	123	hours	hour	NNS
12327	1120	124	roasting	roast	VBG
12327	1120	125	,	,	,
12327	1120	126	a	a	DT
12327	1120	127	small	small	JJ
12327	1120	128	one	one	NN
12327	1120	129	not	not	RB
12327	1120	130	above	above	IN
12327	1120	131	three	three	CD
12327	1120	132	.	.	.
12327	1121	1	Serve	serve	VB
12327	1121	2	with	with	IN
12327	1121	3	the	the	DT
12327	1121	4	knuckle	knuckle	NN
12327	1121	5	,	,	,
12327	1121	6	garnished	garnish	VBN
12327	1121	7	with	with	IN
12327	1121	8	a	a	DT
12327	1121	9	fringe	fringe	NN
12327	1121	10	of	of	IN
12327	1121	11	white	white	JJ
12327	1121	12	paper	paper	NN
12327	1121	13	,	,	,
12327	1121	14	and	and	CC
12327	1121	15	with	with	IN
12327	1121	16	gravy	gravy	NN
12327	1121	17	and	and	CC
12327	1121	18	red	red	JJ
12327	1121	19	currant	currant	NN
12327	1121	20	jelly	jelly	NNP
12327	1121	21	,	,	,
12327	1121	22	either	either	CC
12327	1121	23	cold	cold	JJ
12327	1121	24	or	or	CC
12327	1121	25	melted	melted	JJ
12327	1121	26	,	,	,
12327	1121	27	in	in	IN
12327	1121	28	port	port	NN
12327	1121	29	wine	wine	NN
12327	1121	30	,	,	,
12327	1121	31	and	and	CC
12327	1121	32	served	serve	VBD
12327	1121	33	hot	hot	JJ
12327	1121	34	.	.	.
12327	1122	1	*	*	NFP
12327	1122	2	*	*	NFP
12327	1122	3	*	*	NFP
12327	1122	4	*	*	NFP
12327	1122	5	*	*	NFP
12327	1122	6	A	a	DT
12327	1122	7	VENISON	venison	NN
12327	1122	8	PASTY	pasty	NN
12327	1122	9	.	.	.
12327	1123	1	Having	have	VBG
12327	1123	2	baked	bake	VBN
12327	1123	3	or	or	CC
12327	1123	4	boiled	boil	VBN
12327	1123	5	two	two	CD
12327	1123	6	hours	hour	NNS
12327	1123	7	in	in	IN
12327	1123	8	broth	broth	NN
12327	1123	9	,	,	,
12327	1123	10	with	with	IN
12327	1123	11	a	a	DT
12327	1123	12	little	little	JJ
12327	1123	13	seasoning	seasoning	NN
12327	1123	14	,	,	,
12327	1123	15	any	any	DT
12327	1123	16	part	part	NN
12327	1123	17	selected	select	VBN
12327	1123	18	,	,	,
12327	1123	19	cut	cut	VBD
12327	1123	20	the	the	DT
12327	1123	21	meat	meat	NN
12327	1123	22	in	in	IN
12327	1123	23	pieces	piece	NNS
12327	1123	24	,	,	,
12327	1123	25	season	season	NN
12327	1123	26	with	with	IN
12327	1123	27	cayenne	cayenne	NN
12327	1123	28	pepper	pepper	NN
12327	1123	29	,	,	,
12327	1123	30	salt	salt	NN
12327	1123	31	,	,	,
12327	1123	32	pounded	pound	VBD
12327	1123	33	mace	mace	NN
12327	1123	34	,	,	,
12327	1123	35	and	and	CC
12327	1123	36	a	a	DT
12327	1123	37	little	little	JJ
12327	1123	38	allspice	allspice	NN
12327	1123	39	,	,	,
12327	1123	40	place	place	VB
12327	1123	41	it	-PRON-	PRP
12327	1123	42	into	into	IN
12327	1123	43	a	a	DT
12327	1123	44	deep	deep	JJ
12327	1123	45	dish	dish	NN
12327	1123	46	;	;	:
12327	1123	47	lay	lie	VBD
12327	1123	48	over	over	IN
12327	1123	49	thin	thin	JJ
12327	1123	50	slices	slice	NNS
12327	1123	51	of	of	IN
12327	1123	52	mutton	mutton	NN
12327	1123	53	fat	fat	NN
12327	1123	54	,	,	,
12327	1123	55	and	and	CC
12327	1123	56	pour	pour	VB
12327	1123	57	a	a	DT
12327	1123	58	little	little	JJ
12327	1123	59	strong	strong	JJ
12327	1123	60	beef	beef	NN
12327	1123	61	gravy	gravy	NN
12327	1123	62	flavored	flavor	VBN
12327	1123	63	with	with	IN
12327	1123	64	port	port	NN
12327	1123	65	wine	wine	NN
12327	1123	66	into	into	IN
12327	1123	67	the	the	DT
12327	1123	68	dish	dish	NN
12327	1123	69	;	;	:
12327	1123	70	cover	cover	VB
12327	1123	71	with	with	IN
12327	1123	72	a	a	DT
12327	1123	73	thick	thick	JJ
12327	1123	74	puff	puff	NN
12327	1123	75	paste	paste	NN
12327	1123	76	,	,	,
12327	1123	77	and	and	CC
12327	1123	78	bake	bake	NN
12327	1123	79	.	.	.
12327	1124	1	*	*	NFP
12327	1124	2	*	*	NFP
12327	1124	3	*	*	NFP
12327	1124	4	*	*	NFP
12327	1124	5	*	*	NFP
12327	1124	6	SALMON	salmon	NN
12327	1124	7	PIE	PIE	NNP
12327	1124	8	.	.	.
12327	1125	1	Cut	Cut	VBG
12327	1125	2	two	two	CD
12327	1125	3	pounds	pound	NNS
12327	1125	4	of	of	IN
12327	1125	5	fine	fine	JJ
12327	1125	6	fresh	fresh	JJ
12327	1125	7	salmon	salmon	NN
12327	1125	8	in	in	IN
12327	1125	9	slices	slice	NNS
12327	1125	10	about	about	IN
12327	1125	11	three	three	CD
12327	1125	12	quarters	quarter	NNS
12327	1125	13	of	of	IN
12327	1125	14	an	an	DT
12327	1125	15	inch	inch	NN
12327	1125	16	thick	thick	JJ
12327	1125	17	,	,	,
12327	1125	18	and	and	CC
12327	1125	19	set	set	VBD
12327	1125	20	them	-PRON-	PRP
12327	1125	21	aside	aside	RB
12327	1125	22	on	on	IN
12327	1125	23	a	a	DT
12327	1125	24	dish	dish	NN
12327	1125	25	,	,	,
12327	1125	26	clean	clean	JJ
12327	1125	27	and	and	CC
12327	1125	28	scrape	scrape	VBP
12327	1125	29	five	five	CD
12327	1125	30	or	or	CC
12327	1125	31	six	six	CD
12327	1125	32	anchovies	anchovy	NNS
12327	1125	33	and	and	CC
12327	1125	34	halve	halve	VB
12327	1125	35	them	-PRON-	PRP
12327	1125	36	,	,	,
12327	1125	37	then	then	RB
12327	1125	38	chop	chop	VB
12327	1125	39	a	a	DT
12327	1125	40	small	small	JJ
12327	1125	41	pottle	pottle	NN
12327	1125	42	of	of	IN
12327	1125	43	mushrooms	mushroom	NNS
12327	1125	44	,	,	,
12327	1125	45	a	a	DT
12327	1125	46	handful	handful	NN
12327	1125	47	of	of	IN
12327	1125	48	fresh	fresh	JJ
12327	1125	49	parsley	parsley	NN
12327	1125	50	,	,	,
12327	1125	51	a	a	DT
12327	1125	52	couple	couple	NN
12327	1125	53	of	of	IN
12327	1125	54	shalots	shalot	NNS
12327	1125	55	,	,	,
12327	1125	56	and	and	CC
12327	1125	57	a	a	DT
12327	1125	58	little	little	JJ
12327	1125	59	green	green	JJ
12327	1125	60	thyme	thyme	NNS
12327	1125	61	.	.	.
12327	1126	1	Put	put	VB
12327	1126	2	these	these	DT
12327	1126	3	together	together	RB
12327	1126	4	into	into	IN
12327	1126	5	a	a	DT
12327	1126	6	saucepan	saucepan	NN
12327	1126	7	,	,	,
12327	1126	8	with	with	IN
12327	1126	9	three	three	CD
12327	1126	10	ounces	ounce	NNS
12327	1126	11	of	of	IN
12327	1126	12	butter	butter	NN
12327	1126	13	,	,	,
12327	1126	14	a	a	DT
12327	1126	15	little	little	JJ
12327	1126	16	pepper	pepper	NN
12327	1126	17	,	,	,
12327	1126	18	salt	salt	NN
12327	1126	19	,	,	,
12327	1126	20	nutmeg	nutmeg	NNP
12327	1126	21	,	,	,
12327	1126	22	and	and	CC
12327	1126	23	tarragon	tarragon	NNP
12327	1126	24	;	;	:
12327	1126	25	add	add	VB
12327	1126	26	the	the	DT
12327	1126	27	juice	juice	NN
12327	1126	28	of	of	IN
12327	1126	29	a	a	DT
12327	1126	30	lemon	lemon	NN
12327	1126	31	,	,	,
12327	1126	32	and	and	CC
12327	1126	33	half	half	PDT
12327	1126	34	a	a	DT
12327	1126	35	pint	pint	NN
12327	1126	36	of	of	IN
12327	1126	37	good	good	JJ
12327	1126	38	brown	brown	JJ
12327	1126	39	gravy	gravy	NN
12327	1126	40	,	,	,
12327	1126	41	and	and	CC
12327	1126	42	let	let	VB
12327	1126	43	the	the	DT
12327	1126	44	whole	whole	JJ
12327	1126	45	simmer	simmer	NN
12327	1126	46	,	,	,
12327	1126	47	gently	gently	RB
12327	1126	48	stirring	stir	VBG
12327	1126	49	it	-PRON-	PRP
12327	1126	50	all	all	PDT
12327	1126	51	the	the	DT
12327	1126	52	time	time	NN
12327	1126	53	;	;	:
12327	1126	54	also	also	RB
12327	1126	55	slice	slice	VB
12327	1126	56	six	six	CD
12327	1126	57	eggs	egg	NNS
12327	1126	58	boiled	boil	VBN
12327	1126	59	hard	hard	RB
12327	1126	60	,	,	,
12327	1126	61	then	then	RB
12327	1126	62	line	line	VB
12327	1126	63	a	a	DT
12327	1126	64	pie	pie	NN
12327	1126	65	-	-	HYPH
12327	1126	66	dish	dish	NN
12327	1126	67	with	with	IN
12327	1126	68	good	good	JJ
12327	1126	69	short	short	JJ
12327	1126	70	paste	paste	NN
12327	1126	71	,	,	,
12327	1126	72	and	and	CC
12327	1126	73	fill	fill	VB
12327	1126	74	it	-PRON-	PRP
12327	1126	75	with	with	IN
12327	1126	76	alternate	alternate	JJ
12327	1126	77	layers	layer	NNS
12327	1126	78	of	of	IN
12327	1126	79	the	the	DT
12327	1126	80	slices	slice	NNS
12327	1126	81	of	of	IN
12327	1126	82	salmon	salmon	NN
12327	1126	83	,	,	,
12327	1126	84	hard	hard	JJ
12327	1126	85	eggs	egg	NNS
12327	1126	86	,	,	,
12327	1126	87	and	and	CC
12327	1126	88	fillets	fillet	NNS
12327	1126	89	of	of	IN
12327	1126	90	anchovies	anchovy	NNS
12327	1126	91	,	,	,
12327	1126	92	spreading	spread	VBG
12327	1126	93	between	between	IN
12327	1126	94	each	each	DT
12327	1126	95	layer	layer	NN
12327	1126	96	the	the	DT
12327	1126	97	herb	herb	NN
12327	1126	98	sauce	sauce	NN
12327	1126	99	,	,	,
12327	1126	100	then	then	RB
12327	1126	101	cover	cover	VB
12327	1126	102	the	the	DT
12327	1126	103	dish	dish	NN
12327	1126	104	with	with	IN
12327	1126	105	the	the	DT
12327	1126	106	paste	paste	NN
12327	1126	107	,	,	,
12327	1126	108	and	and	CC
12327	1126	109	bake	bake	VB
12327	1126	110	in	in	RP
12327	1126	111	a	a	DT
12327	1126	112	moderately	moderately	RB
12327	1126	113	heated	heat	VBN
12327	1126	114	oven	oven	NN
12327	1126	115	.	.	.
12327	1127	1	*	*	NFP
12327	1127	2	*	*	NFP
12327	1127	3	*	*	NFP
12327	1127	4	*	*	NFP
12327	1127	5	*	*	NFP
12327	1127	6	CHICKEN	CHICKEN	NNS
12327	1127	7	PUDDING	pudding	NN
12327	1127	8	.	.	.
12327	1128	1	Line	line	VB
12327	1128	2	a	a	DT
12327	1128	3	basin	basin	NN
12327	1128	4	with	with	IN
12327	1128	5	a	a	DT
12327	1128	6	good	good	JJ
12327	1128	7	beef	beef	NN
12327	1128	8	-	-	HYPH
12327	1128	9	suet	suet	NN
12327	1128	10	paste	paste	NN
12327	1128	11	,	,	,
12327	1128	12	and	and	CC
12327	1128	13	fill	fill	VB
12327	1128	14	it	-PRON-	PRP
12327	1128	15	with	with	IN
12327	1128	16	chicken	chicken	NN
12327	1128	17	,	,	,
12327	1128	18	prepared	prepare	VBN
12327	1128	19	in	in	IN
12327	1128	20	the	the	DT
12327	1128	21	following	following	JJ
12327	1128	22	way	way	NN
12327	1128	23	:	:	:
12327	1128	24	cut	cut	VB
12327	1128	25	up	up	RP
12327	1128	26	a	a	DT
12327	1128	27	small	small	JJ
12327	1128	28	chicken	chicken	NN
12327	1128	29	,	,	,
12327	1128	30	lightly	lightly	RB
12327	1128	31	fry	fry	VBP
12327	1128	32	the	the	DT
12327	1128	33	pieces	piece	NNS
12327	1128	34	,	,	,
12327	1128	35	then	then	RB
12327	1128	36	place	place	VB
12327	1128	37	them	-PRON-	PRP
12327	1128	38	in	in	IN
12327	1128	39	a	a	DT
12327	1128	40	stew	stew	NN
12327	1128	41	-	-	HYPH
12327	1128	42	pan	pan	NN
12327	1128	43	,	,	,
12327	1128	44	with	with	IN
12327	1128	45	thin	thin	JJ
12327	1128	46	slices	slice	NNS
12327	1128	47	of	of	IN
12327	1128	48	_	_	NNP
12327	1128	49	chorissa	chorissa	NNP
12327	1128	50	_	_	NNP
12327	1128	51	,	,	,
12327	1128	52	or	or	CC
12327	1128	53	,	,	,
12327	1128	54	if	if	IN
12327	1128	55	at	at	IN
12327	1128	56	hand	hand	NN
12327	1128	57	,	,	,
12327	1128	58	slices	slice	NNS
12327	1128	59	of	of	IN
12327	1128	60	smoked	smoke	VBN
12327	1128	61	veal	veal	NN
12327	1128	62	,	,	,
12327	1128	63	add	add	VB
12327	1128	64	enough	enough	JJ
12327	1128	65	good	good	JJ
12327	1128	66	beef	beef	NN
12327	1128	67	gravy	gravy	NN
12327	1128	68	to	to	TO
12327	1128	69	cover	cover	VB
12327	1128	70	them	-PRON-	PRP
12327	1128	71	;	;	:
12327	1128	72	season	season	NN
12327	1128	73	with	with	IN
12327	1128	74	mushroom	mushroom	NN
12327	1128	75	essence	essence	NN
12327	1128	76	or	or	CC
12327	1128	77	powder	powder	NN
12327	1128	78	,	,	,
12327	1128	79	pepper	pepper	NN
12327	1128	80	,	,	,
12327	1128	81	salt	salt	NN
12327	1128	82	,	,	,
12327	1128	83	and	and	CC
12327	1128	84	a	a	DT
12327	1128	85	very	very	RB
12327	1128	86	small	small	JJ
12327	1128	87	quantity	quantity	NN
12327	1128	88	of	of	IN
12327	1128	89	nutmeg	nutmeg	NN
12327	1128	90	,	,	,
12327	1128	91	and	and	CC
12327	1128	92	mace	mace	NN
12327	1128	93	;	;	:
12327	1128	94	simmer	simmer	NNP
12327	1128	95	gently	gently	RB
12327	1128	96	for	for	IN
12327	1128	97	a	a	DT
12327	1128	98	quarter	quarter	NN
12327	1128	99	of	of	IN
12327	1128	100	an	an	DT
12327	1128	101	hour	hour	NN
12327	1128	102	,	,	,
12327	1128	103	and	and	CC
12327	1128	104	fill	fill	VB
12327	1128	105	the	the	DT
12327	1128	106	pudding	pudding	NN
12327	1128	107	;	;	:
12327	1128	108	pour	pour	VB
12327	1128	109	over	over	IN
12327	1128	110	part	part	NN
12327	1128	111	of	of	IN
12327	1128	112	the	the	DT
12327	1128	113	gravy	gravy	NN
12327	1128	114	and	and	CC
12327	1128	115	keep	keep	VB
12327	1128	116	the	the	DT
12327	1128	117	rest	rest	NN
12327	1128	118	to	to	TO
12327	1128	119	be	be	VB
12327	1128	120	poured	pour	VBN
12327	1128	121	over	over	IN
12327	1128	122	the	the	DT
12327	1128	123	pudding	pudding	NN
12327	1128	124	when	when	WRB
12327	1128	125	served	serve	VBD
12327	1128	126	in	in	IN
12327	1128	127	the	the	DT
12327	1128	128	dish	dish	NN
12327	1128	129	.	.	.
12327	1129	1	The	the	DT
12327	1129	2	pudding	pudding	NN
12327	1129	3	,	,	,
12327	1129	4	when	when	WRB
12327	1129	5	filled	fill	VBN
12327	1129	6	,	,	,
12327	1129	7	must	must	MD
12327	1129	8	be	be	VB
12327	1129	9	covered	cover	VBN
12327	1129	10	closely	closely	RB
12327	1129	11	with	with	IN
12327	1129	12	the	the	DT
12327	1129	13	paste	paste	NN
12327	1129	14	,	,	,
12327	1129	15	the	the	DT
12327	1129	16	ends	end	NNS
12327	1129	17	of	of	IN
12327	1129	18	which	which	WDT
12327	1129	19	should	should	MD
12327	1129	20	be	be	VB
12327	1129	21	wetted	wet	VBN
12327	1129	22	with	with	IN
12327	1129	23	a	a	DT
12327	1129	24	paste	paste	NN
12327	1129	25	brush	brush	NN
12327	1129	26	to	to	TO
12327	1129	27	make	make	VB
12327	1129	28	it	-PRON-	PRP
12327	1129	29	adhere	adhere	VB
12327	1129	30	closely	closely	RB
12327	1129	31	.	.	.
12327	1130	1	*	*	NFP
12327	1130	2	*	*	NFP
12327	1130	3	*	*	NFP
12327	1130	4	*	*	NFP
12327	1130	5	*	*	NFP
12327	1130	6	A	a	DT
12327	1130	7	FINE	fine	JJ
12327	1130	8	BEEFSTEAK	BEEFSTEAK	NNP
12327	1130	9	PIE	PIE	NNP
12327	1130	10	.	.	.
12327	1131	1	Cut	Cut	VBG
12327	1131	2	two	two	CD
12327	1131	3	pounds	pound	NNS
12327	1131	4	of	of	IN
12327	1131	5	beef	beef	NN
12327	1131	6	steaks	steak	NNS
12327	1131	7	into	into	IN
12327	1131	8	large	large	JJ
12327	1131	9	collops	collop	NNS
12327	1131	10	,	,	,
12327	1131	11	fry	fry	VB
12327	1131	12	them	-PRON-	PRP
12327	1131	13	quickly	quickly	RB
12327	1131	14	over	over	IN
12327	1131	15	a	a	DT
12327	1131	16	brisk	brisk	JJ
12327	1131	17	fire	fire	NN
12327	1131	18	,	,	,
12327	1131	19	then	then	RB
12327	1131	20	place	place	VB
12327	1131	21	them	-PRON-	PRP
12327	1131	22	in	in	IN
12327	1131	23	a	a	DT
12327	1131	24	dish	dish	NN
12327	1131	25	in	in	IN
12327	1131	26	two	two	CD
12327	1131	27	or	or	CC
12327	1131	28	three	three	CD
12327	1131	29	layers	layer	NNS
12327	1131	30	,	,	,
12327	1131	31	strewing	strew	VBG
12327	1131	32	between	between	IN
12327	1131	33	each	each	DT
12327	1131	34	,	,	,
12327	1131	35	salt	salt	NN
12327	1131	36	,	,	,
12327	1131	37	pepper	pepper	NN
12327	1131	38	,	,	,
12327	1131	39	and	and	CC
12327	1131	40	mushroom	mushroom	NN
12327	1131	41	powder	powder	NN
12327	1131	42	;	;	:
12327	1131	43	pour	pour	VB
12327	1131	44	over	over	IN
12327	1131	45	a	a	DT
12327	1131	46	pint	pint	NN
12327	1131	47	of	of	IN
12327	1131	48	strong	strong	JJ
12327	1131	49	broth	broth	NN
12327	1131	50	,	,	,
12327	1131	51	and	and	CC
12327	1131	52	a	a	DT
12327	1131	53	couple	couple	NN
12327	1131	54	of	of	IN
12327	1131	55	table	table	NN
12327	1131	56	-	-	HYPH
12327	1131	57	spoonsful	spoonsful	JJ
12327	1131	58	of	of	IN
12327	1131	59	Harvey	harvey	NN
12327	1131	60	-	-	HYPH
12327	1131	61	sauce	sauce	NN
12327	1131	62	;	;	:
12327	1131	63	cover	cover	VB
12327	1131	64	with	with	IN
12327	1131	65	a	a	DT
12327	1131	66	good	good	JJ
12327	1131	67	beef	beef	NN
12327	1131	68	suet	suet	NN
12327	1131	69	paste	paste	NN
12327	1131	70	,	,	,
12327	1131	71	and	and	CC
12327	1131	72	bake	bake	VB
12327	1131	73	for	for	IN
12327	1131	74	a	a	DT
12327	1131	75	couple	couple	NN
12327	1131	76	of	of	IN
12327	1131	77	hours	hour	NNS
12327	1131	78	.	.	.
12327	1132	1	The	the	DT
12327	1132	2	most	most	RBS
12327	1132	3	delicate	delicate	JJ
12327	1132	4	manner	manner	NN
12327	1132	5	of	of	IN
12327	1132	6	preparing	prepare	VBG
12327	1132	7	suet	suet	NN
12327	1132	8	for	for	IN
12327	1132	9	pastry	pastry	NN
12327	1132	10	is	be	VBZ
12327	1132	11	to	to	TO
12327	1132	12	clarify	clarify	VB
12327	1132	13	it	-PRON-	PRP
12327	1132	14	,	,	,
12327	1132	15	and	and	CC
12327	1132	16	use	use	VB
12327	1132	17	it	-PRON-	PRP
12327	1132	18	as	as	IN
12327	1132	19	butter	butter	NN
12327	1132	20	;	;	:
12327	1132	21	this	this	DT
12327	1132	22	will	will	MD
12327	1132	23	be	be	VB
12327	1132	24	found	find	VBN
12327	1132	25	a	a	DT
12327	1132	26	very	very	RB
12327	1132	27	superior	superior	JJ
12327	1132	28	method	method	NN
12327	1132	29	for	for	IN
12327	1132	30	meat	meat	NN
12327	1132	31	pastry	pastry	NN
12327	1132	32	.	.	.
12327	1133	1	*	*	NFP
12327	1133	2	*	*	NFP
12327	1133	3	*	*	NFP
12327	1133	4	*	*	NFP
12327	1133	5	*	*	NFP
12327	1133	6	AN	an	NN
12327	1133	7	EASY	easy	NN
12327	1133	8	RECEIPT	RECEIPT	NNP
12327	1133	9	FOR	for	IN
12327	1133	10	A	a	DT
12327	1133	11	CHARLOTTE	CHARLOTTE	NNP
12327	1133	12	RUSSE	RUSSE	NNP
12327	1133	13	.	.	.
12327	1134	1	Trim	trim	VB
12327	1134	2	straitly	straitly	RB
12327	1134	3	about	about	IN
12327	1134	4	six	six	CD
12327	1134	5	ounces	ounce	NNS
12327	1134	6	of	of	IN
12327	1134	7	savoy	savoy	JJ
12327	1134	8	biscuits	biscuit	NNS
12327	1134	9	,	,	,
12327	1134	10	so	so	IN
12327	1134	11	that	that	IN
12327	1134	12	they	-PRON-	PRP
12327	1134	13	may	may	MD
12327	1134	14	fit	fit	VB
12327	1134	15	closely	closely	RB
12327	1134	16	to	to	IN
12327	1134	17	each	each	DT
12327	1134	18	other	other	JJ
12327	1134	19	;	;	:
12327	1134	20	line	line	VB
12327	1134	21	the	the	DT
12327	1134	22	bottom	bottom	NN
12327	1134	23	and	and	CC
12327	1134	24	sides	side	NNS
12327	1134	25	of	of	IN
12327	1134	26	a	a	DT
12327	1134	27	plain	plain	JJ
12327	1134	28	mould	mould	NN
12327	1134	29	with	with	IN
12327	1134	30	them	-PRON-	PRP
12327	1134	31	,	,	,
12327	1134	32	then	then	RB
12327	1134	33	fill	fill	VB
12327	1134	34	it	-PRON-	PRP
12327	1134	35	with	with	IN
12327	1134	36	a	a	DT
12327	1134	37	fine	fine	JJ
12327	1134	38	cream	cream	NN
12327	1134	39	made	make	VBN
12327	1134	40	in	in	IN
12327	1134	41	the	the	DT
12327	1134	42	following	following	JJ
12327	1134	43	manner	manner	NN
12327	1134	44	:	:	:
12327	1134	45	put	put	VBN
12327	1134	46	into	into	IN
12327	1134	47	a	a	DT
12327	1134	48	stewpan	stewpan	NN
12327	1134	49	three	three	CD
12327	1134	50	ounces	ounce	NNS
12327	1134	51	of	of	IN
12327	1134	52	ratafias	ratafia	NNS
12327	1134	53	,	,	,
12327	1134	54	six	six	CD
12327	1134	55	of	of	IN
12327	1134	56	sugar	sugar	NN
12327	1134	57	,	,	,
12327	1134	58	the	the	DT
12327	1134	59	grated	grate	VBN
12327	1134	60	rind	rind	NN
12327	1134	61	of	of	IN
12327	1134	62	half	half	PDT
12327	1134	63	an	an	DT
12327	1134	64	orange	orange	NN
12327	1134	65	,	,	,
12327	1134	66	the	the	DT
12327	1134	67	same	same	JJ
12327	1134	68	quantity	quantity	NN
12327	1134	69	of	of	IN
12327	1134	70	the	the	DT
12327	1134	71	rind	rind	NN
12327	1134	72	of	of	IN
12327	1134	73	a	a	DT
12327	1134	74	lemon	lemon	NN
12327	1134	75	,	,	,
12327	1134	76	a	a	DT
12327	1134	77	small	small	JJ
12327	1134	78	piece	piece	NN
12327	1134	79	of	of	IN
12327	1134	80	cinnamon	cinnamon	NN
12327	1134	81	,	,	,
12327	1134	82	a	a	DT
12327	1134	83	wine	wine	NN
12327	1134	84	-	-	HYPH
12327	1134	85	glass	glass	NN
12327	1134	86	full	full	JJ
12327	1134	87	of	of	IN
12327	1134	88	good	good	JJ
12327	1134	89	maraschino	maraschino	NN
12327	1134	90	,	,	,
12327	1134	91	or	or	CC
12327	1134	92	fine	fine	JJ
12327	1134	93	noyeau	noyeau	NN
12327	1134	94	,	,	,
12327	1134	95	one	one	CD
12327	1134	96	pint	pint	NN
12327	1134	97	of	of	IN
12327	1134	98	cream	cream	NN
12327	1134	99	,	,	,
12327	1134	100	and	and	CC
12327	1134	101	the	the	DT
12327	1134	102	well	well	RB
12327	1134	103	beaten	beat	VBN
12327	1134	104	yolks	yolk	NNS
12327	1134	105	of	of	IN
12327	1134	106	six	six	CD
12327	1134	107	eggs	egg	NNS
12327	1134	108	;	;	:
12327	1134	109	stir	stir	VB
12327	1134	110	this	this	DT
12327	1134	111	mixture	mixture	NN
12327	1134	112	for	for	IN
12327	1134	113	a	a	DT
12327	1134	114	few	few	JJ
12327	1134	115	minutes	minute	NNS
12327	1134	116	over	over	IN
12327	1134	117	a	a	DT
12327	1134	118	stove	stove	JJ
12327	1134	119	fire	fire	NN
12327	1134	120	,	,	,
12327	1134	121	and	and	CC
12327	1134	122	then	then	RB
12327	1134	123	strain	strain	VB
12327	1134	124	it	-PRON-	PRP
12327	1134	125	,	,	,
12327	1134	126	and	and	CC
12327	1134	127	add	add	VB
12327	1134	128	half	half	PDT
12327	1134	129	a	a	DT
12327	1134	130	pint	pint	NN
12327	1134	131	more	more	JJR
12327	1134	132	cream	cream	NN
12327	1134	133	,	,	,
12327	1134	134	whipped	whip	VBN
12327	1134	135	,	,	,
12327	1134	136	and	and	CC
12327	1134	137	one	one	CD
12327	1134	138	ounce	ounce	NN
12327	1134	139	of	of	IN
12327	1134	140	dissolved	dissolve	VBN
12327	1134	141	isinglass	isinglass	NN
12327	1134	142	.	.	.
12327	1135	1	Mix	mix	VB
12327	1135	2	the	the	DT
12327	1135	3	whole	whole	JJ
12327	1135	4	well	well	RB
12327	1135	5	together	together	RB
12327	1135	6	,	,	,
12327	1135	7	and	and	CC
12327	1135	8	set	set	VBD
12327	1135	9	it	-PRON-	PRP
12327	1135	10	in	in	IN
12327	1135	11	a	a	DT
12327	1135	12	basin	basin	NN
12327	1135	13	imbedded	imbed	VBN
12327	1135	14	in	in	IN
12327	1135	15	rough	rough	JJ
12327	1135	16	ice	ice	NN
12327	1135	17	;	;	:
12327	1135	18	when	when	WRB
12327	1135	19	it	-PRON-	PRP
12327	1135	20	has	have	VBZ
12327	1135	21	remained	remain	VBN
12327	1135	22	a	a	DT
12327	1135	23	short	short	JJ
12327	1135	24	time	time	NN
12327	1135	25	in	in	IN
12327	1135	26	the	the	DT
12327	1135	27	ice	ice	NN
12327	1135	28	fill	fill	VBP
12327	1135	29	the	the	DT
12327	1135	30	mould	mould	NN
12327	1135	31	with	with	IN
12327	1135	32	it	-PRON-	PRP
12327	1135	33	,	,	,
12327	1135	34	and	and	CC
12327	1135	35	then	then	RB
12327	1135	36	place	place	VB
12327	1135	37	the	the	DT
12327	1135	38	mould	mould	NN
12327	1135	39	in	in	IN
12327	1135	40	ice	ice	NN
12327	1135	41	,	,	,
12327	1135	42	or	or	CC
12327	1135	43	in	in	IN
12327	1135	44	a	a	DT
12327	1135	45	cool	cool	JJ
12327	1135	46	place	place	NN
12327	1135	47	,	,	,
12327	1135	48	till	till	IN
12327	1135	49	ready	ready	JJ
12327	1135	50	to	to	TO
12327	1135	51	serve	serve	VB
12327	1135	52	.	.	.
12327	1136	1	*	*	NFP
12327	1136	2	*	*	NFP
12327	1136	3	*	*	NFP
12327	1136	4	*	*	NFP
12327	1136	5	*	*	NFP
12327	1136	6	ANOTHER	another	NN
12327	1136	7	EXCELLENT	excellent	NN
12327	1136	8	RECEIPT	RECEIPT	NNP
12327	1136	9	FOR	for	IN
12327	1136	10	A	a	DT
12327	1136	11	FRUIT	FRUIT	NNP
12327	1136	12	CHARLOTTE	charlotte	NN
12327	1136	13	.	.	.
12327	1137	1	Line	line	VB
12327	1137	2	a	a	DT
12327	1137	3	jelly	jelly	JJ
12327	1137	4	mould	mould	NN
12327	1137	5	with	with	IN
12327	1137	6	fine	fine	JJ
12327	1137	7	picked	pick	VBN
12327	1137	8	strawberries	strawberry	NNS
12327	1137	9	,	,	,
12327	1137	10	which	which	WDT
12327	1137	11	must	must	MD
12327	1137	12	first	first	RB
12327	1137	13	be	be	VB
12327	1137	14	just	just	RB
12327	1137	15	dipped	dip	VBN
12327	1137	16	into	into	IN
12327	1137	17	some	some	DT
12327	1137	18	liquid	liquid	NN
12327	1137	19	jelly	jelly	RB
12327	1137	20	,	,	,
12327	1137	21	to	to	TO
12327	1137	22	make	make	VB
12327	1137	23	them	-PRON-	PRP
12327	1137	24	adhere	adhere	VB
12327	1137	25	closely	closely	RB
12327	1137	26	,	,	,
12327	1137	27	then	then	RB
12327	1137	28	fill	fill	VB
12327	1137	29	the	the	DT
12327	1137	30	mould	mould	NN
12327	1137	31	with	with	IN
12327	1137	32	some	some	DT
12327	1137	33	strawberry	strawberry	JJ
12327	1137	34	cream	cream	NN
12327	1137	35	,	,	,
12327	1137	36	prepared	prepare	VBN
12327	1137	37	as	as	IN
12327	1137	38	follows	follow	VBZ
12327	1137	39	:	:	:
12327	1137	40	take	take	VB
12327	1137	41	a	a	DT
12327	1137	42	pottle	pottle	NN
12327	1137	43	of	of	IN
12327	1137	44	scarlet	scarlet	JJ
12327	1137	45	strawberries	strawberry	NNS
12327	1137	46	,	,	,
12327	1137	47	mix	mix	VB
12327	1137	48	them	-PRON-	PRP
12327	1137	49	with	with	IN
12327	1137	50	half	half	PDT
12327	1137	51	a	a	DT
12327	1137	52	pound	pound	NN
12327	1137	53	of	of	IN
12327	1137	54	white	white	JJ
12327	1137	55	sugar	sugar	NN
12327	1137	56	,	,	,
12327	1137	57	rub	rub	VB
12327	1137	58	this	this	DT
12327	1137	59	through	through	IN
12327	1137	60	a	a	DT
12327	1137	61	sieve	sieve	NN
12327	1137	62	,	,	,
12327	1137	63	and	and	CC
12327	1137	64	add	add	VB
12327	1137	65	to	to	IN
12327	1137	66	it	-PRON-	PRP
12327	1137	67	a	a	DT
12327	1137	68	pint	pint	NN
12327	1137	69	of	of	IN
12327	1137	70	whipped	whip	VBN
12327	1137	71	cream	cream	NN
12327	1137	72	,	,	,
12327	1137	73	and	and	CC
12327	1137	74	one	one	CD
12327	1137	75	ounce	ounce	NN
12327	1137	76	and	and	CC
12327	1137	77	a	a	DT
12327	1137	78	half	half	NN
12327	1137	79	of	of	IN
12327	1137	80	dissolved	dissolve	VBN
12327	1137	81	isinglass	isinglass	NN
12327	1137	82	;	;	:
12327	1137	83	pour	pour	VB
12327	1137	84	it	-PRON-	PRP
12327	1137	85	into	into	IN
12327	1137	86	the	the	DT
12327	1137	87	mould	mould	NN
12327	1137	88	,	,	,
12327	1137	89	which	which	WDT
12327	1137	90	must	must	MD
12327	1137	91	be	be	VB
12327	1137	92	immersed	immerse	VBN
12327	1137	93	in	in	IN
12327	1137	94	ice	ice	NN
12327	1137	95	until	until	IN
12327	1137	96	ready	ready	JJ
12327	1137	97	to	to	TO
12327	1137	98	serve	serve	VB
12327	1137	99	,	,	,
12327	1137	100	and	and	CC
12327	1137	101	then	then	RB
12327	1137	102	carefully	carefully	RB
12327	1137	103	turned	turn	VBD
12327	1137	104	out	out	RP
12327	1137	105	on	on	IN
12327	1137	106	the	the	DT
12327	1137	107	dish	dish	NN
12327	1137	108	,	,	,
12327	1137	109	and	and	CC
12327	1137	110	garnished	garnish	VBD
12327	1137	111	according	accord	VBG
12327	1137	112	to	to	IN
12327	1137	113	fancy	fancy	NN
12327	1137	114	.	.	.
12327	1138	1	*	*	NFP
12327	1138	2	*	*	NFP
12327	1138	3	*	*	NFP
12327	1138	4	*	*	NFP
12327	1138	5	*	*	NFP
12327	1138	6	ICED	iced	NN
12327	1138	7	PUDDING	pudding	NN
12327	1138	8	.	.	.
12327	1139	1	Parboil	Parboil	NNP
12327	1139	2	three	three	CD
12327	1139	3	quarters	quarter	NNS
12327	1139	4	of	of	IN
12327	1139	5	a	a	DT
12327	1139	6	pound	pound	NN
12327	1139	7	of	of	IN
12327	1139	8	Jordan	Jordan	NNP
12327	1139	9	almonds	almond	VBZ
12327	1139	10	,	,	,
12327	1139	11	and	and	CC
12327	1139	12	one	one	CD
12327	1139	13	quarter	quarter	NN
12327	1139	14	of	of	IN
12327	1139	15	bitter	bitter	JJ
12327	1139	16	almonds	almond	NNS
12327	1139	17	,	,	,
12327	1139	18	remove	remove	VB
12327	1139	19	the	the	DT
12327	1139	20	skins	skin	NNS
12327	1139	21	and	and	CC
12327	1139	22	beat	beat	VBD
12327	1139	23	them	-PRON-	PRP
12327	1139	24	up	up	RP
12327	1139	25	to	to	IN
12327	1139	26	a	a	DT
12327	1139	27	paste	paste	NN
12327	1139	28	,	,	,
12327	1139	29	with	with	IN
12327	1139	30	three	three	CD
12327	1139	31	quarters	quarter	NNS
12327	1139	32	of	of	IN
12327	1139	33	a	a	DT
12327	1139	34	pound	pound	NN
12327	1139	35	of	of	IN
12327	1139	36	white	white	JJ
12327	1139	37	pounded	pound	VBN
12327	1139	38	sugar	sugar	NN
12327	1139	39	,	,	,
12327	1139	40	add	add	VB
12327	1139	41	to	to	IN
12327	1139	42	this	this	DT
12327	1139	43	six	six	CD
12327	1139	44	yolks	yolk	NNS
12327	1139	45	of	of	IN
12327	1139	46	beaten	beat	VBN
12327	1139	47	eggs	egg	NNS
12327	1139	48	,	,	,
12327	1139	49	and	and	CC
12327	1139	50	one	one	CD
12327	1139	51	quart	quart	NN
12327	1139	52	of	of	IN
12327	1139	53	boiled	boil	VBN
12327	1139	54	cream	cream	NN
12327	1139	55	,	,	,
12327	1139	56	stir	stir	VB
12327	1139	57	the	the	DT
12327	1139	58	whole	whole	NN
12327	1139	59	for	for	IN
12327	1139	60	a	a	DT
12327	1139	61	few	few	JJ
12327	1139	62	minutes	minute	NNS
12327	1139	63	over	over	IN
12327	1139	64	a	a	DT
12327	1139	65	stove	stove	JJ
12327	1139	66	fire	fire	NN
12327	1139	67	,	,	,
12327	1139	68	strain	strain	VB
12327	1139	69	it	-PRON-	PRP
12327	1139	70	,	,	,
12327	1139	71	and	and	CC
12327	1139	72	pour	pour	VB
12327	1139	73	it	-PRON-	PRP
12327	1139	74	into	into	IN
12327	1139	75	a	a	DT
12327	1139	76	freezing	freezing	JJ
12327	1139	77	pot	pot	NN
12327	1139	78	,	,	,
12327	1139	79	used	use	VBN
12327	1139	80	for	for	IN
12327	1139	81	making	make	VBG
12327	1139	82	ices	ice	NNS
12327	1139	83	;	;	:
12327	1139	84	it	-PRON-	PRP
12327	1139	85	should	should	MD
12327	1139	86	be	be	VB
12327	1139	87	worked	work	VBN
12327	1139	88	with	with	IN
12327	1139	89	a	a	DT
12327	1139	90	scraper	scraper	NN
12327	1139	91	,	,	,
12327	1139	92	as	as	IN
12327	1139	93	it	-PRON-	PRP
12327	1139	94	becomes	become	VBZ
12327	1139	95	set	set	VBN
12327	1139	96	by	by	IN
12327	1139	97	freezing	freeze	VBG
12327	1139	98	;	;	:
12327	1139	99	when	when	WRB
12327	1139	100	frozen	freeze	VBN
12327	1139	101	sufficiently	sufficiently	RB
12327	1139	102	firm	firm	JJ
12327	1139	103	,	,	,
12327	1139	104	fill	fill	VB
12327	1139	105	a	a	DT
12327	1139	106	mould	mould	NN
12327	1139	107	with	with	IN
12327	1139	108	it	-PRON-	PRP
12327	1139	109	,	,	,
12327	1139	110	cover	cover	VB
12327	1139	111	it	-PRON-	PRP
12327	1139	112	with	with	IN
12327	1139	113	the	the	DT
12327	1139	114	lid	lid	NN
12327	1139	115	,	,	,
12327	1139	116	and	and	CC
12327	1139	117	let	let	VB
12327	1139	118	it	-PRON-	PRP
12327	1139	119	remain	remain	VB
12327	1139	120	immersed	immersed	JJ
12327	1139	121	in	in	IN
12327	1139	122	rough	rough	JJ
12327	1139	123	ice	ice	NN
12327	1139	124	until	until	IN
12327	1139	125	the	the	DT
12327	1139	126	time	time	NN
12327	1139	127	for	for	IN
12327	1139	128	serving	serve	VBG
12327	1139	129	.	.	.
12327	1140	1	*	*	NFP
12327	1140	2	*	*	NFP
12327	1140	3	*	*	NFP
12327	1140	4	*	*	NFP
12327	1140	5	*	*	NFP
12327	1140	6	ITALIAN	italian	JJ
12327	1140	7	SALAD	salad	NN
12327	1140	8	.	.	.
12327	1141	1	Cut	cut	VB
12327	1141	2	up	up	RP
12327	1141	3	the	the	DT
12327	1141	4	white	white	JJ
12327	1141	5	parts	part	NNS
12327	1141	6	of	of	IN
12327	1141	7	a	a	DT
12327	1141	8	cold	cold	JJ
12327	1141	9	fowl	fowl	NN
12327	1141	10	,	,	,
12327	1141	11	and	and	CC
12327	1141	12	mix	mix	VB
12327	1141	13	it	-PRON-	PRP
12327	1141	14	with	with	IN
12327	1141	15	mustard	mustard	NN
12327	1141	16	and	and	CC
12327	1141	17	cress	cress	NN
12327	1141	18	,	,	,
12327	1141	19	and	and	CC
12327	1141	20	a	a	DT
12327	1141	21	lettuce	lettuce	NN
12327	1141	22	chopped	chop	VBN
12327	1141	23	finely	finely	RB
12327	1141	24	,	,	,
12327	1141	25	and	and	CC
12327	1141	26	pour	pour	VB
12327	1141	27	over	over	IN
12327	1141	28	a	a	DT
12327	1141	29	fine	fine	JJ
12327	1141	30	salad	salad	NN
12327	1141	31	mixture	mixture	NN
12327	1141	32	,	,	,
12327	1141	33	composed	compose	VBN
12327	1141	34	of	of	IN
12327	1141	35	equal	equal	JJ
12327	1141	36	quantities	quantity	NNS
12327	1141	37	of	of	IN
12327	1141	38	vinegar	vinegar	NN
12327	1141	39	and	and	CC
12327	1141	40	the	the	DT
12327	1141	41	finest	fine	JJS
12327	1141	42	salad	salad	NN
12327	1141	43	oil	oil	NN
12327	1141	44	,	,	,
12327	1141	45	salt	salt	NN
12327	1141	46	,	,	,
12327	1141	47	mustard	mustard	NN
12327	1141	48	,	,	,
12327	1141	49	and	and	CC
12327	1141	50	the	the	DT
12327	1141	51	yolks	yolk	NNS
12327	1141	52	of	of	IN
12327	1141	53	hard	hard	JJ
12327	1141	54	boiled	boil	VBN
12327	1141	55	eggs	egg	NNS
12327	1141	56	,	,	,
12327	1141	57	and	and	CC
12327	1141	58	the	the	DT
12327	1141	59	yolk	yolk	NN
12327	1141	60	of	of	IN
12327	1141	61	one	one	CD
12327	1141	62	raw	raw	JJ
12327	1141	63	egg	egg	NN
12327	1141	64	,	,	,
12327	1141	65	mixed	mix	VBN
12327	1141	66	smoothly	smoothly	RB
12327	1141	67	together	together	RB
12327	1141	68	;	;	:
12327	1141	69	a	a	DT
12327	1141	70	little	little	JJ
12327	1141	71	tarragon	tarragon	NN
12327	1141	72	vinegar	vinegar	NN
12327	1141	73	is	be	VBZ
12327	1141	74	then	then	RB
12327	1141	75	added	add	VBN
12327	1141	76	,	,	,
12327	1141	77	and	and	CC
12327	1141	78	the	the	DT
12327	1141	79	mixture	mixture	NN
12327	1141	80	is	be	VBZ
12327	1141	81	poured	pour	VBN
12327	1141	82	over	over	RP
12327	1141	83	the	the	DT
12327	1141	84	salad	salad	NN
12327	1141	85	;	;	:
12327	1141	86	the	the	DT
12327	1141	87	whites	white	NNS
12327	1141	88	of	of	IN
12327	1141	89	the	the	DT
12327	1141	90	eggs	egg	NNS
12327	1141	91	are	be	VBP
12327	1141	92	mixed	mixed	JJ
12327	1141	93	,	,	,
12327	1141	94	and	and	CC
12327	1141	95	serve	serve	VB
12327	1141	96	to	to	TO
12327	1141	97	garnish	garnish	VB
12327	1141	98	the	the	DT
12327	1141	99	dish	dish	NN
12327	1141	100	,	,	,
12327	1141	101	arranged	arrange	VBN
12327	1141	102	in	in	IN
12327	1141	103	small	small	JJ
12327	1141	104	heaps	heap	NNS
12327	1141	105	alternately	alternately	RB
12327	1141	106	with	with	IN
12327	1141	107	heaps	heap	NNS
12327	1141	108	of	of	IN
12327	1141	109	grated	grate	VBN
12327	1141	110	smoked	smoke	VBN
12327	1141	111	beef	beef	NN
12327	1141	112	;	;	:
12327	1141	113	two	two	CD
12327	1141	114	or	or	CC
12327	1141	115	three	three	CD
12327	1141	116	hard	hard	JJ
12327	1141	117	boiled	boil	VBN
12327	1141	118	eggs	egg	NNS
12327	1141	119	are	be	VBP
12327	1141	120	cut	cut	VBN
12327	1141	121	up	up	RP
12327	1141	122	with	with	IN
12327	1141	123	the	the	DT
12327	1141	124	chicken	chicken	NN
12327	1141	125	in	in	IN
12327	1141	126	small	small	JJ
12327	1141	127	pieces	piece	NNS
12327	1141	128	and	and	CC
12327	1141	129	mixed	mix	VBN
12327	1141	130	with	with	IN
12327	1141	131	the	the	DT
12327	1141	132	salad	salad	NN
12327	1141	133	;	;	:
12327	1141	134	this	this	DT
12327	1141	135	is	be	VBZ
12327	1141	136	a	a	DT
12327	1141	137	delicate	delicate	JJ
12327	1141	138	and	and	CC
12327	1141	139	refreshing	refreshing	JJ
12327	1141	140	_	_	NNP
12327	1141	141	entrée	entrée	NNP
12327	1141	142	_	_	NNP
12327	1141	143	;	;	:
12327	1141	144	the	the	DT
12327	1141	145	appearance	appearance	NN
12327	1141	146	of	of	IN
12327	1141	147	this	this	DT
12327	1141	148	salad	salad	NN
12327	1141	149	may	may	MD
12327	1141	150	be	be	VB
12327	1141	151	varied	vary	VBN
12327	1141	152	by	by	IN
12327	1141	153	piling	pile	VBG
12327	1141	154	the	the	DT
12327	1141	155	fowl	fowl	NN
12327	1141	156	in	in	IN
12327	1141	157	the	the	DT
12327	1141	158	centre	centre	NN
12327	1141	159	of	of	IN
12327	1141	160	the	the	DT
12327	1141	161	dish	dish	NN
12327	1141	162	,	,	,
12327	1141	163	then	then	RB
12327	1141	164	pour	pour	VB
12327	1141	165	over	over	IN
12327	1141	166	the	the	DT
12327	1141	167	salad	salad	NN
12327	1141	168	mixture	mixture	NN
12327	1141	169	,	,	,
12327	1141	170	and	and	CC
12327	1141	171	make	make	VB
12327	1141	172	a	a	DT
12327	1141	173	wall	wall	NN
12327	1141	174	of	of	IN
12327	1141	175	any	any	DT
12327	1141	176	dressed	dressed	JJ
12327	1141	177	salad	salad	NN
12327	1141	178	,	,	,
12327	1141	179	laying	lay	VBG
12327	1141	180	the	the	DT
12327	1141	181	whites	white	NNS
12327	1141	182	of	of	IN
12327	1141	183	the	the	DT
12327	1141	184	eggs	egg	NNS
12327	1141	185	(	(	-LRB-
12327	1141	186	after	after	IN
12327	1141	187	the	the	DT
12327	1141	188	yolks	yolk	NNS
12327	1141	189	have	have	VBP
12327	1141	190	been	be	VBN
12327	1141	191	removed	remove	VBN
12327	1141	192	for	for	IN
12327	1141	193	the	the	DT
12327	1141	194	mixture	mixture	NN
12327	1141	195	)	)	-RRB-
12327	1141	196	,	,	,
12327	1141	197	cut	cut	VBN
12327	1141	198	in	in	IN
12327	1141	199	rings	ring	NNS
12327	1141	200	on	on	IN
12327	1141	201	the	the	DT
12327	1141	202	top	top	NN
12327	1141	203	like	like	IN
12327	1141	204	a	a	DT
12327	1141	205	chain	chain	NN
12327	1141	206	.	.	.
12327	1142	1	THE	the	DT
12327	1142	2	TOILETTE	toilette	NN
12327	1142	3	.	.	.
12327	1143	1	CHAPTER	CHAPTER	NNP
12327	1143	2	I.	I.	NNP
12327	1144	1	The	the	DT
12327	1144	2	Complexion	Complexion	NNP
12327	1144	3	.	.	.
12327	1145	1	The	the	DT
12327	1145	2	various	various	JJ
12327	1145	3	cosmetics	cosmetic	NNS
12327	1145	4	sold	sell	VBN
12327	1145	5	by	by	IN
12327	1145	6	perfumers	perfumer	NNS
12327	1145	7	,	,	,
12327	1145	8	assuming	assume	VBG
12327	1145	9	such	such	JJ
12327	1145	10	miraculous	miraculous	JJ
12327	1145	11	powers	power	NNS
12327	1145	12	of	of	IN
12327	1145	13	beautifying	beautify	VBG
12327	1145	14	the	the	DT
12327	1145	15	complexion	complexion	NN
12327	1145	16	,	,	,
12327	1145	17	all	all	DT
12327	1145	18	contain	contain	VBP
12327	1145	19	,	,	,
12327	1145	20	in	in	IN
12327	1145	21	different	different	JJ
12327	1145	22	proportions	proportion	NNS
12327	1145	23	,	,	,
12327	1145	24	preparations	preparation	NNS
12327	1145	25	of	of	IN
12327	1145	26	mercury	mercury	NN
12327	1145	27	,	,	,
12327	1145	28	alcohol	alcohol	NN
12327	1145	29	,	,	,
12327	1145	30	acids	acid	NNS
12327	1145	31	,	,	,
12327	1145	32	and	and	CC
12327	1145	33	other	other	JJ
12327	1145	34	deleterious	deleterious	JJ
12327	1145	35	substances	substance	NNS
12327	1145	36	,	,	,
12327	1145	37	which	which	WDT
12327	1145	38	are	be	VBP
12327	1145	39	highly	highly	RB
12327	1145	40	injurious	injurious	JJ
12327	1145	41	to	to	IN
12327	1145	42	the	the	DT
12327	1145	43	skin	skin	NN
12327	1145	44	;	;	:
12327	1145	45	and	and	CC
12327	1145	46	their	-PRON-	PRP$
12327	1145	47	continual	continual	JJ
12327	1145	48	application	application	NN
12327	1145	49	will	will	MD
12327	1145	50	be	be	VB
12327	1145	51	found	find	VBN
12327	1145	52	to	to	TO
12327	1145	53	tarnish	tarnish	VB
12327	1145	54	it	-PRON-	PRP
12327	1145	55	,	,	,
12327	1145	56	and	and	CC
12327	1145	57	produce	produce	VB
12327	1145	58	furrows	furrow	NNS
12327	1145	59	and	and	CC
12327	1145	60	wrinkles	wrinkle	NNS
12327	1145	61	far	far	RB
12327	1145	62	more	more	RBR
12327	1145	63	unsightly	unsightly	RB
12327	1145	64	than	than	IN
12327	1145	65	those	those	DT
12327	1145	66	of	of	IN
12327	1145	67	age	age	NN
12327	1145	68	,	,	,
12327	1145	69	beside	beside	IN
12327	1145	70	which	which	WDT
12327	1145	71	they	-PRON-	PRP
12327	1145	72	are	be	VBP
12327	1145	73	frequently	frequently	RB
12327	1145	74	absorbed	absorb	VBN
12327	1145	75	by	by	IN
12327	1145	76	the	the	DT
12327	1145	77	vessels	vessel	NNS
12327	1145	78	of	of	IN
12327	1145	79	the	the	DT
12327	1145	80	skin	skin	NN
12327	1145	81	,	,	,
12327	1145	82	enter	enter	VB
12327	1145	83	the	the	DT
12327	1145	84	system	system	NN
12327	1145	85	,	,	,
12327	1145	86	and	and	CC
12327	1145	87	seriously	seriously	RB
12327	1145	88	disturb	disturb	VBP
12327	1145	89	the	the	DT
12327	1145	90	general	general	JJ
12327	1145	91	health	health	NN
12327	1145	92	.	.	.
12327	1146	1	A	a	DT
12327	1146	2	fine	fine	JJ
12327	1146	3	fresh	fresh	JJ
12327	1146	4	complexion	complexion	NN
12327	1146	5	is	be	VBZ
12327	1146	6	best	well	RBS
12327	1146	7	ensured	ensure	VBN
12327	1146	8	by	by	IN
12327	1146	9	the	the	DT
12327	1146	10	habitual	habitual	JJ
12327	1146	11	use	use	NN
12327	1146	12	of	of	IN
12327	1146	13	soft	soft	JJ
12327	1146	14	water	water	NN
12327	1146	15	,	,	,
12327	1146	16	a	a	DT
12327	1146	17	careful	careful	JJ
12327	1146	18	avoidance	avoidance	NN
12327	1146	19	of	of	IN
12327	1146	20	all	all	DT
12327	1146	21	irritants	irritant	NNS
12327	1146	22	,	,	,
12327	1146	23	such	such	JJ
12327	1146	24	as	as	IN
12327	1146	25	harsh	harsh	JJ
12327	1146	26	winds	wind	NNS
12327	1146	27	,	,	,
12327	1146	28	dust	dust	NN
12327	1146	29	,	,	,
12327	1146	30	smoke	smoke	NN
12327	1146	31	,	,	,
12327	1146	32	a	a	DT
12327	1146	33	scorching	scorch	VBG
12327	1146	34	sun	sun	NN
12327	1146	35	,	,	,
12327	1146	36	and	and	CC
12327	1146	37	fire	fire	NNP
12327	1146	38	heat	heat	NN
12327	1146	39	;	;	:
12327	1146	40	a	a	DT
12327	1146	41	strict	strict	JJ
12327	1146	42	attention	attention	NN
12327	1146	43	to	to	IN
12327	1146	44	diet	diet	NN
12327	1146	45	,	,	,
12327	1146	46	regular	regular	JJ
12327	1146	47	ablutions	ablution	NNS
12327	1146	48	,	,	,
12327	1146	49	followed	follow	VBN
12327	1146	50	by	by	IN
12327	1146	51	friction	friction	NN
12327	1146	52	,	,	,
12327	1146	53	frequent	frequent	JJ
12327	1146	54	bathing	bathing	NN
12327	1146	55	,	,	,
12327	1146	56	and	and	CC
12327	1146	57	daily	daily	JJ
12327	1146	58	exercise	exercise	NN
12327	1146	59	,	,	,
12327	1146	60	active	active	JJ
12327	1146	61	enough	enough	RB
12327	1146	62	to	to	TO
12327	1146	63	promote	promote	VB
12327	1146	64	perspiration	perspiration	NN
12327	1146	65	,	,	,
12327	1146	66	which	which	WDT
12327	1146	67	,	,	,
12327	1146	68	by	by	IN
12327	1146	69	carrying	carry	VBG
12327	1146	70	off	off	RP
12327	1146	71	the	the	DT
12327	1146	72	vicious	vicious	JJ
12327	1146	73	secretions	secretion	NNS
12327	1146	74	,	,	,
12327	1146	75	purifies	purify	VBZ
12327	1146	76	the	the	DT
12327	1146	77	system	system	NN
12327	1146	78	,	,	,
12327	1146	79	and	and	CC
12327	1146	80	perceptibly	perceptibly	RB
12327	1146	81	heightens	heighten	VBZ
12327	1146	82	the	the	DT
12327	1146	83	brilliancy	brilliancy	NN
12327	1146	84	of	of	IN
12327	1146	85	the	the	DT
12327	1146	86	skin	skin	NN
12327	1146	87	.	.	.
12327	1147	1	These	these	DT
12327	1147	2	are	be	VBP
12327	1147	3	the	the	DT
12327	1147	4	simple	simple	JJ
12327	1147	5	and	and	CC
12327	1147	6	rational	rational	JJ
12327	1147	7	means	mean	NNS
12327	1147	8	pursued	pursue	VBN
12327	1147	9	by	by	IN
12327	1147	10	the	the	DT
12327	1147	11	females	female	NNS
12327	1147	12	of	of	IN
12327	1147	13	the	the	DT
12327	1147	14	east	east	NNP
12327	1147	15	to	to	TO
12327	1147	16	obtain	obtain	VB
12327	1147	17	a	a	DT
12327	1147	18	smooth	smooth	JJ
12327	1147	19	and	and	CC
12327	1147	20	perfect	perfect	JJ
12327	1147	21	skin	skin	NN
12327	1147	22	,	,	,
12327	1147	23	which	which	WDT
12327	1147	24	is	be	VBZ
12327	1147	25	there	there	EX
12327	1147	26	made	make	VBN
12327	1147	27	an	an	DT
12327	1147	28	object	object	NN
12327	1147	29	of	of	IN
12327	1147	30	great	great	JJ
12327	1147	31	care	care	NN
12327	1147	32	and	and	CC
12327	1147	33	consideration	consideration	NN
12327	1147	34	.	.	.
12327	1148	1	And	and	CC
12327	1148	2	it	-PRON-	PRP
12327	1148	3	is	be	VBZ
12327	1148	4	a	a	DT
12327	1148	5	plan	plan	NN
12327	1148	6	attended	attend	VBN
12327	1148	7	,	,	,
12327	1148	8	invariably	invariably	RB
12327	1148	9	,	,	,
12327	1148	10	with	with	IN
12327	1148	11	the	the	DT
12327	1148	12	most	most	RBS
12327	1148	13	complete	complete	JJ
12327	1148	14	success	success	NN
12327	1148	15	.	.	.
12327	1149	1	Cosmetic	cosmetic	JJ
12327	1149	2	baths	bath	NNS
12327	1149	3	,	,	,
12327	1149	4	composed	compose	VBN
12327	1149	5	of	of	IN
12327	1149	6	milk	milk	NN
12327	1149	7	,	,	,
12327	1149	8	combined	combine	VBN
12327	1149	9	with	with	IN
12327	1149	10	various	various	JJ
12327	1149	11	emollient	emollient	NN
12327	1149	12	substances	substance	NNS
12327	1149	13	are	be	VBP
12327	1149	14	also	also	RB
12327	1149	15	in	in	IN
12327	1149	16	frequent	frequent	JJ
12327	1149	17	use	use	NN
12327	1149	18	among	among	IN
12327	1149	19	the	the	DT
12327	1149	20	higher	high	JJR
12327	1149	21	classes	class	NNS
12327	1149	22	in	in	IN
12327	1149	23	the	the	DT
12327	1149	24	East	East	NNP
12327	1149	25	;	;	:
12327	1149	26	and	and	CC
12327	1149	27	we	-PRON-	PRP
12327	1149	28	have	have	VBP
12327	1149	29	been	be	VBN
12327	1149	30	informed	inform	VBN
12327	1149	31	that	that	IN
12327	1149	32	they	-PRON-	PRP
12327	1149	33	are	be	VBP
12327	1149	34	gradually	gradually	RB
12327	1149	35	gaining	gain	VBG
12327	1149	36	favour	favour	NN
12327	1149	37	in	in	IN
12327	1149	38	France	France	NNP
12327	1149	39	and	and	CC
12327	1149	40	England	England	NNP
12327	1149	41	.	.	.
12327	1150	1	We	-PRON-	PRP
12327	1150	2	shall	shall	MD
12327	1150	3	give	give	VB
12327	1150	4	the	the	DT
12327	1150	5	receipt	receipt	NN
12327	1150	6	for	for	IN
12327	1150	7	one	one	CD
12327	1150	8	,	,	,
12327	1150	9	as	as	IN
12327	1150	10	we	-PRON-	PRP
12327	1150	11	received	receive	VBD
12327	1150	12	it	-PRON-	PRP
12327	1150	13	from	from	IN
12327	1150	14	the	the	DT
12327	1150	15	confidential	confidential	JJ
12327	1150	16	attendant	attendant	NN
12327	1150	17	of	of	IN
12327	1150	18	an	an	DT
12327	1150	19	English	english	JJ
12327	1150	20	lady	lady	NN
12327	1150	21	,	,	,
12327	1150	22	who	who	WP
12327	1150	23	is	be	VBZ
12327	1150	24	in	in	IN
12327	1150	25	the	the	DT
12327	1150	26	habit	habit	NN
12327	1150	27	of	of	IN
12327	1150	28	using	use	VBG
12327	1150	29	it	-PRON-	PRP
12327	1150	30	every	every	DT
12327	1150	31	week	week	NN
12327	1150	32	,	,	,
12327	1150	33	and	and	CC
12327	1150	34	we	-PRON-	PRP
12327	1150	35	can	can	MD
12327	1150	36	confidently	confidently	RB
12327	1150	37	recommend	recommend	VB
12327	1150	38	it	-PRON-	PRP
12327	1150	39	to	to	IN
12327	1150	40	the	the	DT
12327	1150	41	notice	notice	NN
12327	1150	42	of	of	IN
12327	1150	43	our	-PRON-	PRP$
12327	1150	44	readers	reader	NNS
12327	1150	45	.	.	.
12327	1151	1	The	the	DT
12327	1151	2	luxurious	luxurious	JJ
12327	1151	3	ladies	lady	NNS
12327	1151	4	of	of	IN
12327	1151	5	ancient	ancient	JJ
12327	1151	6	Rome	Rome	NNP
12327	1151	7	,	,	,
12327	1151	8	who	who	WP
12327	1151	9	sacrificed	sacrifice	VBD
12327	1151	10	so	so	RB
12327	1151	11	much	much	JJ
12327	1151	12	time	time	NN
12327	1151	13	and	and	CC
12327	1151	14	attention	attention	NN
12327	1151	15	to	to	IN
12327	1151	16	the	the	DT
12327	1151	17	adornment	adornment	NN
12327	1151	18	of	of	IN
12327	1151	19	their	-PRON-	PRP$
12327	1151	20	persons	person	NNS
12327	1151	21	,	,	,
12327	1151	22	always	always	RB
12327	1151	23	superintended	superintend	VBD
12327	1151	24	the	the	DT
12327	1151	25	preparation	preparation	NN
12327	1151	26	of	of	IN
12327	1151	27	their	-PRON-	PRP$
12327	1151	28	cosmetics	cosmetic	NNS
12327	1151	29	,	,	,
12327	1151	30	which	which	WDT
12327	1151	31	were	be	VBD
12327	1151	32	of	of	IN
12327	1151	33	the	the	DT
12327	1151	34	most	most	RBS
12327	1151	35	innocent	innocent	JJ
12327	1151	36	and	and	CC
12327	1151	37	simple	simple	JJ
12327	1151	38	description	description	NN
12327	1151	39	--	--	:
12327	1151	40	the	the	DT
12327	1151	41	first	first	JJ
12327	1151	42	receipt	receipt	NN
12327	1151	43	we	-PRON-	PRP
12327	1151	44	subjoin	subjoin	VBP
12327	1151	45	was	be	VBD
12327	1151	46	one	one	CD
12327	1151	47	in	in	IN
12327	1151	48	general	general	JJ
12327	1151	49	use	use	NN
12327	1151	50	with	with	IN
12327	1151	51	them	-PRON-	PRP
12327	1151	52	,	,	,
12327	1151	53	and	and	CC
12327	1151	54	will	will	MD
12327	1151	55	be	be	VB
12327	1151	56	found	find	VBN
12327	1151	57	efficacious	efficacious	JJ
12327	1151	58	in	in	IN
12327	1151	59	removing	remove	VBG
12327	1151	60	roughness	roughness	NN
12327	1151	61	,	,	,
12327	1151	62	or	or	CC
12327	1151	63	coarseness	coarseness	NN
12327	1151	64	,	,	,
12327	1151	65	arising	arise	VBG
12327	1151	66	from	from	IN
12327	1151	67	accidental	accidental	JJ
12327	1151	68	causes	cause	NNS
12327	1151	69	,	,	,
12327	1151	70	and	and	CC
12327	1151	71	imparting	impart	VBG
12327	1151	72	that	that	IN
12327	1151	73	polished	polish	VBD
12327	1151	74	smoothness	smoothness	JJ
12327	1151	75	so	so	RB
12327	1151	76	essential	essential	JJ
12327	1151	77	to	to	TO
12327	1151	78	beauty	beauty	VB
12327	1151	79	.	.	.
12327	1152	1	*	*	NFP
12327	1152	2	*	*	NFP
12327	1152	3	*	*	NFP
12327	1152	4	*	*	NFP
12327	1152	5	*	*	NFP
12327	1152	6	AN	an	DT
12327	1152	7	OLD	old	JJ
12327	1152	8	ROMAN	ROMAN	VBD
12327	1152	9	RECEIPT	RECEIPT	NNP
12327	1152	10	FOR	for	IN
12327	1152	11	IMPROVING	improve	VBG
12327	1152	12	THE	the	DT
12327	1152	13	SKIN	skin	NN
12327	1152	14	.	.	.
12327	1153	1	Boil	Boil	NNP
12327	1153	2	a	a	DT
12327	1153	3	dessert	dessert	NN
12327	1153	4	spoonful	spoonful	JJ
12327	1153	5	of	of	IN
12327	1153	6	the	the	DT
12327	1153	7	best	good	JJS
12327	1153	8	wheaten	wheaten	JJ
12327	1153	9	flour	flour	NN
12327	1153	10	with	with	IN
12327	1153	11	half	half	PDT
12327	1153	12	a	a	DT
12327	1153	13	pint	pint	NN
12327	1153	14	of	of	IN
12327	1153	15	fresh	fresh	JJ
12327	1153	16	asses	ass	NNS
12327	1153	17	milk	milk	NN
12327	1153	18	;	;	:
12327	1153	19	when	when	WRB
12327	1153	20	boiling	boil	VBG
12327	1153	21	,	,	,
12327	1153	22	stir	stir	VB
12327	1153	23	in	in	IN
12327	1153	24	a	a	DT
12327	1153	25	table	table	NN
12327	1153	26	-	-	HYPH
12327	1153	27	spoonful	spoonful	JJ
12327	1153	28	of	of	IN
12327	1153	29	the	the	DT
12327	1153	30	best	good	JJS
12327	1153	31	honey	honey	NN
12327	1153	32	,	,	,
12327	1153	33	and	and	CC
12327	1153	34	a	a	DT
12327	1153	35	tea	tea	NN
12327	1153	36	-	-	HYPH
12327	1153	37	spoonful	spoonful	JJ
12327	1153	38	of	of	IN
12327	1153	39	rose	rose	NN
12327	1153	40	water	water	NN
12327	1153	41	,	,	,
12327	1153	42	then	then	RB
12327	1153	43	mix	mix	VB
12327	1153	44	smoothly	smoothly	RB
12327	1153	45	,	,	,
12327	1153	46	place	place	NN
12327	1153	47	in	in	IN
12327	1153	48	small	small	JJ
12327	1153	49	pots	pot	NNS
12327	1153	50	,	,	,
12327	1153	51	and	and	CC
12327	1153	52	use	use	VB
12327	1153	53	a	a	DT
12327	1153	54	little	little	JJ
12327	1153	55	of	of	IN
12327	1153	56	it	-PRON-	PRP
12327	1153	57	after	after	IN
12327	1153	58	washing	wash	VBG
12327	1153	59	;	;	:
12327	1153	60	it	-PRON-	PRP
12327	1153	61	is	be	VBZ
12327	1153	62	better	well	JJR
12327	1153	63	not	not	RB
12327	1153	64	to	to	TO
12327	1153	65	make	make	VB
12327	1153	66	much	much	JJ
12327	1153	67	at	at	IN
12327	1153	68	a	a	DT
12327	1153	69	time	time	NN
12327	1153	70	,	,	,
12327	1153	71	as	as	IN
12327	1153	72	when	when	WRB
12327	1153	73	stale	stale	JJ
12327	1153	74	it	-PRON-	PRP
12327	1153	75	is	be	VBZ
12327	1153	76	liable	liable	JJ
12327	1153	77	to	to	TO
12327	1153	78	irritate	irritate	VB
12327	1153	79	the	the	DT
12327	1153	80	skin	skin	NN
12327	1153	81	.	.	.
12327	1154	1	*	*	NFP
12327	1154	2	*	*	NFP
12327	1154	3	*	*	NFP
12327	1154	4	*	*	NFP
12327	1154	5	*	*	NFP
12327	1154	6	A	a	NN
12327	1154	7	VALUABLE	valuable	NN
12327	1154	8	RECEIPT	receipt	NN
12327	1154	9	FOR	for	IN
12327	1154	10	THE	the	DT
12327	1154	11	SKIN	skin	NN
12327	1154	12	.	.	.
12327	1155	1	Boil	boil	VB
12327	1155	2	in	in	IN
12327	1155	3	half	half	PDT
12327	1155	4	a	a	DT
12327	1155	5	pint	pint	NN
12327	1155	6	of	of	IN
12327	1155	7	new	new	JJ
12327	1155	8	milk	milk	NN
12327	1155	9	a	a	DT
12327	1155	10	thick	thick	JJ
12327	1155	11	slice	slice	NN
12327	1155	12	of	of	IN
12327	1155	13	stale	stale	JJ
12327	1155	14	bread	bread	NN
12327	1155	15	,	,	,
12327	1155	16	and	and	CC
12327	1155	17	a	a	DT
12327	1155	18	tea	tea	NN
12327	1155	19	-	-	HYPH
12327	1155	20	spoonful	spoonful	JJ
12327	1155	21	of	of	IN
12327	1155	22	gum	gum	NNP
12327	1155	23	arabic	arabic	JJ
12327	1155	24	;	;	:
12327	1155	25	when	when	WRB
12327	1155	26	boiled	boil	VBN
12327	1155	27	,	,	,
12327	1155	28	set	set	VBD
12327	1155	29	it	-PRON-	PRP
12327	1155	30	at	at	IN
12327	1155	31	a	a	DT
12327	1155	32	little	little	JJ
12327	1155	33	distance	distance	NN
12327	1155	34	from	from	IN
12327	1155	35	the	the	DT
12327	1155	36	fire	fire	NN
12327	1155	37	to	to	TO
12327	1155	38	simmer	simmer	VB
12327	1155	39	almost	almost	RB
12327	1155	40	to	to	IN
12327	1155	41	a	a	DT
12327	1155	42	jelly	jelly	NN
12327	1155	43	,	,	,
12327	1155	44	then	then	RB
12327	1155	45	pass	pass	VB
12327	1155	46	it	-PRON-	PRP
12327	1155	47	through	through	IN
12327	1155	48	a	a	DT
12327	1155	49	folded	fold	VBN
12327	1155	50	muslin	muslin	NN
12327	1155	51	,	,	,
12327	1155	52	and	and	CC
12327	1155	53	stir	stir	VB
12327	1155	54	in	in	IN
12327	1155	55	a	a	DT
12327	1155	56	spoonful	spoonful	NN
12327	1155	57	of	of	IN
12327	1155	58	oil	oil	NN
12327	1155	59	of	of	IN
12327	1155	60	almonds	almond	NNS
12327	1155	61	,	,	,
12327	1155	62	and	and	CC
12327	1155	63	the	the	DT
12327	1155	64	same	same	JJ
12327	1155	65	quantity	quantity	NN
12327	1155	66	of	of	IN
12327	1155	67	honey	honey	NN
12327	1155	68	,	,	,
12327	1155	69	with	with	IN
12327	1155	70	a	a	DT
12327	1155	71	pinch	pinch	NN
12327	1155	72	of	of	IN
12327	1155	73	common	common	JJ
12327	1155	74	salt	salt	NN
12327	1155	75	;	;	:
12327	1155	76	when	when	WRB
12327	1155	77	cold	cold	JJ
12327	1155	78	it	-PRON-	PRP
12327	1155	79	will	will	MD
12327	1155	80	be	be	VB
12327	1155	81	a	a	DT
12327	1155	82	stiff	stiff	JJ
12327	1155	83	jelly	jelly	NN
12327	1155	84	.	.	.
12327	1156	1	A	a	DT
12327	1156	2	little	little	JJ
12327	1156	3	of	of	IN
12327	1156	4	this	this	DT
12327	1156	5	mixture	mixture	NN
12327	1156	6	warmed	warm	VBD
12327	1156	7	and	and	CC
12327	1156	8	spread	spread	VBD
12327	1156	9	upon	upon	IN
12327	1156	10	the	the	DT
12327	1156	11	skin	skin	NN
12327	1156	12	,	,	,
12327	1156	13	about	about	IN
12327	1156	14	the	the	DT
12327	1156	15	thickness	thickness	NN
12327	1156	16	of	of	IN
12327	1156	17	a	a	DT
12327	1156	18	crown	crown	NN
12327	1156	19	piece	piece	NN
12327	1156	20	,	,	,
12327	1156	21	and	and	CC
12327	1156	22	left	leave	VBD
12327	1156	23	on	on	RP
12327	1156	24	till	till	IN
12327	1156	25	it	-PRON-	PRP
12327	1156	26	cools	cool	VBZ
12327	1156	27	,	,	,
12327	1156	28	will	will	MD
12327	1156	29	remove	remove	VB
12327	1156	30	,	,	,
12327	1156	31	like	like	IN
12327	1156	32	magic	magic	NN
12327	1156	33	,	,	,
12327	1156	34	all	all	DT
12327	1156	35	appearance	appearance	NN
12327	1156	36	of	of	IN
12327	1156	37	the	the	DT
12327	1156	38	dry	dry	JJ
12327	1156	39	scurf	scurf	NN
12327	1156	40	to	to	TO
12327	1156	41	which	which	WDT
12327	1156	42	some	some	DT
12327	1156	43	of	of	IN
12327	1156	44	the	the	DT
12327	1156	45	finest	fine	JJS
12327	1156	46	skins	skin	NNS
12327	1156	47	are	be	VBP
12327	1156	48	subject	subject	JJ
12327	1156	49	.	.	.
12327	1157	1	*	*	NFP
12327	1157	2	*	*	NFP
12327	1157	3	*	*	NFP
12327	1157	4	*	*	NFP
12327	1157	5	*	*	NFP
12327	1157	6	AN	an	DT
12327	1157	7	EMOLLIENT	EMOLLIENT	NNP
12327	1157	8	PASTE	paste	NN
12327	1157	9	.	.	.
12327	1158	1	Blanch	blanch	VB
12327	1158	2	half	half	PDT
12327	1158	3	a	a	DT
12327	1158	4	pound	pound	NN
12327	1158	5	of	of	IN
12327	1158	6	sweet	sweet	JJ
12327	1158	7	almonds	almond	NNS
12327	1158	8	,	,	,
12327	1158	9	and	and	CC
12327	1158	10	two	two	CD
12327	1158	11	ounces	ounce	NNS
12327	1158	12	of	of	IN
12327	1158	13	bitter	bitter	JJ
12327	1158	14	almonds	almond	NNS
12327	1158	15	,	,	,
12327	1158	16	and	and	CC
12327	1158	17	pound	pound	VB
12327	1158	18	them	-PRON-	PRP
12327	1158	19	in	in	IN
12327	1158	20	a	a	DT
12327	1158	21	mortar	mortar	NN
12327	1158	22	,	,	,
12327	1158	23	then	then	RB
12327	1158	24	make	make	VB
12327	1158	25	them	-PRON-	PRP
12327	1158	26	into	into	IN
12327	1158	27	a	a	DT
12327	1158	28	paste	paste	NN
12327	1158	29	with	with	IN
12327	1158	30	rose	rose	NN
12327	1158	31	water	water	NN
12327	1158	32	;	;	:
12327	1158	33	this	this	DT
12327	1158	34	paste	paste	NN
12327	1158	35	is	be	VBZ
12327	1158	36	a	a	DT
12327	1158	37	fine	fine	JJ
12327	1158	38	emollient	emollient	NN
12327	1158	39	.	.	.
12327	1159	1	*	*	NFP
12327	1159	2	*	*	NFP
12327	1159	3	*	*	NFP
12327	1159	4	*	*	NFP
12327	1159	5	*	*	NFP
12327	1159	6	A	a	DT
12327	1159	7	SUPERIOR	SUPERIOR	NNP
12327	1159	8	OINTMENT	OINTMENT	NNP
12327	1159	9	FOR	for	IN
12327	1159	10	CHAPS	CHAPS	NNP
12327	1159	11	,	,	,
12327	1159	12	ROUGHNESS	ROUGHNESS	NNP
12327	1159	13	,	,	,
12327	1159	14	ETC	ETC	NNP
12327	1159	15	.	.	.
12327	1160	1	Mix	mix	VB
12327	1160	2	with	with	IN
12327	1160	3	a	a	DT
12327	1160	4	gill	gill	NN
12327	1160	5	of	of	IN
12327	1160	6	fresh	fresh	JJ
12327	1160	7	cream	cream	NN
12327	1160	8	a	a	DT
12327	1160	9	spoonful	spoonful	NN
12327	1160	10	of	of	IN
12327	1160	11	beaten	beaten	NN
12327	1160	12	almonds	almond	NNS
12327	1160	13	;	;	:
12327	1160	14	when	when	WRB
12327	1160	15	perfectly	perfectly	RB
12327	1160	16	smooth	smooth	JJ
12327	1160	17	put	put	VBD
12327	1160	18	it	-PRON-	PRP
12327	1160	19	in	in	IN
12327	1160	20	toilette	toilette	NN
12327	1160	21	pots	pot	NNS
12327	1160	22	,	,	,
12327	1160	23	and	and	CC
12327	1160	24	use	use	VB
12327	1160	25	as	as	IN
12327	1160	26	ointment	ointment	NN
12327	1160	27	for	for	IN
12327	1160	28	chaps	chaps	NNP
12327	1160	29	,	,	,
12327	1160	30	&	&	CC
12327	1160	31	c.	c.	NNP
12327	1160	32	;	;	:
12327	1160	33	it	-PRON-	PRP
12327	1160	34	will	will	MD
12327	1160	35	keep	keep	VB
12327	1160	36	for	for	IN
12327	1160	37	a	a	DT
12327	1160	38	week	week	NN
12327	1160	39	if	if	IN
12327	1160	40	a	a	DT
12327	1160	41	little	little	JJ
12327	1160	42	spirit	spirit	NN
12327	1160	43	of	of	IN
12327	1160	44	camphor	camphor	NNP
12327	1160	45	is	be	VBZ
12327	1160	46	added	add	VBN
12327	1160	47	to	to	IN
12327	1160	48	it	-PRON-	PRP
12327	1160	49	.	.	.
12327	1161	1	*	*	NFP
12327	1161	2	*	*	NFP
12327	1161	3	*	*	NFP
12327	1161	4	*	*	NFP
12327	1161	5	*	*	NFP
12327	1161	6	WASH	wash	NN
12327	1161	7	FOR	for	IN
12327	1161	8	PIMPLES	PIMPLES	NNP
12327	1161	9	.	.	.
12327	1162	1	Dissolve	dissolve	VB
12327	1162	2	half	half	PDT
12327	1162	3	a	a	DT
12327	1162	4	dram	dram	NN
12327	1162	5	of	of	IN
12327	1162	6	salt	salt	NN
12327	1162	7	of	of	IN
12327	1162	8	tartar	tartar	NN
12327	1162	9	in	in	IN
12327	1162	10	three	three	CD
12327	1162	11	ounces	ounce	NNS
12327	1162	12	of	of	IN
12327	1162	13	spirit	spirit	NN
12327	1162	14	of	of	IN
12327	1162	15	wine	wine	NN
12327	1162	16	,	,	,
12327	1162	17	and	and	CC
12327	1162	18	apply	apply	VB
12327	1162	19	with	with	IN
12327	1162	20	soft	soft	JJ
12327	1162	21	linen	linen	NN
12327	1162	22	;	;	:
12327	1162	23	this	this	DT
12327	1162	24	is	be	VBZ
12327	1162	25	an	an	DT
12327	1162	26	excellent	excellent	JJ
12327	1162	27	wash	wash	NN
12327	1162	28	for	for	IN
12327	1162	29	pimples	pimple	NNS
12327	1162	30	,	,	,
12327	1162	31	but	but	CC
12327	1162	32	,	,	,
12327	1162	33	as	as	IN
12327	1162	34	these	these	DT
12327	1162	35	are	be	VBP
12327	1162	36	in	in	IN
12327	1162	37	general	general	JJ
12327	1162	38	the	the	DT
12327	1162	39	result	result	NN
12327	1162	40	of	of	IN
12327	1162	41	some	some	DT
12327	1162	42	derangement	derangement	NN
12327	1162	43	of	of	IN
12327	1162	44	the	the	DT
12327	1162	45	system	system	NN
12327	1162	46	,	,	,
12327	1162	47	it	-PRON-	PRP
12327	1162	48	will	will	MD
12327	1162	49	be	be	VB
12327	1162	50	wiser	wise	JJR
12327	1162	51	to	to	TO
12327	1162	52	discover	discover	VB
12327	1162	53	and	and	CC
12327	1162	54	remedy	remedy	VB
12327	1162	55	the	the	DT
12327	1162	56	cause	cause	NN
12327	1162	57	,	,	,
12327	1162	58	than	than	IN
12327	1162	59	merely	merely	RB
12327	1162	60	attending	attend	VBG
12327	1162	61	to	to	IN
12327	1162	62	the	the	DT
12327	1162	63	result	result	NN
12327	1162	64	.	.	.
12327	1163	1	*	*	NFP
12327	1163	2	*	*	NFP
12327	1163	3	*	*	NFP
12327	1163	4	*	*	NFP
12327	1163	5	*	*	NFP
12327	1163	6	LOTION	lotion	NN
12327	1163	7	FOR	for	IN
12327	1163	8	REMOVING	remove	VBG
12327	1163	9	FRECKLES	freckle	NNS
12327	1163	10	.	.	.
12327	1164	1	Mix	mix	VB
12327	1164	2	one	one	CD
12327	1164	3	dram	dram	NN
12327	1164	4	of	of	IN
12327	1164	5	spirit	spirit	NN
12327	1164	6	of	of	IN
12327	1164	7	salts	salt	NNS
12327	1164	8	,	,	,
12327	1164	9	half	half	PDT
12327	1164	10	a	a	DT
12327	1164	11	pint	pint	NN
12327	1164	12	of	of	IN
12327	1164	13	rain	rain	NN
12327	1164	14	water	water	NN
12327	1164	15	,	,	,
12327	1164	16	and	and	CC
12327	1164	17	half	half	PDT
12327	1164	18	a	a	DT
12327	1164	19	tea	tea	NN
12327	1164	20	-	-	HYPH
12327	1164	21	spoonful	spoonful	JJ
12327	1164	22	of	of	IN
12327	1164	23	spirit	spirit	NN
12327	1164	24	of	of	IN
12327	1164	25	lavender	lavender	NN
12327	1164	26	,	,	,
12327	1164	27	and	and	CC
12327	1164	28	bottle	bottle	VB
12327	1164	29	for	for	IN
12327	1164	30	use	use	NN
12327	1164	31	.	.	.
12327	1165	1	This	this	DT
12327	1165	2	lotion	lotion	NN
12327	1165	3	will	will	MD
12327	1165	4	often	often	RB
12327	1165	5	be	be	VB
12327	1165	6	efficacious	efficacious	JJ
12327	1165	7	in	in	IN
12327	1165	8	removing	remove	VBG
12327	1165	9	freckles	freckle	NNS
12327	1165	10	.	.	.
12327	1166	1	*	*	NFP
12327	1166	2	*	*	NFP
12327	1166	3	*	*	NFP
12327	1166	4	*	*	NFP
12327	1166	5	*	*	NFP
12327	1166	6	COLD	cold	NN
12327	1166	7	CREAM	cream	NN
12327	1166	8	.	.	.
12327	1167	1	Warm	warm	VB
12327	1167	2	gently	gently	RB
12327	1167	3	together	together	RB
12327	1167	4	four	four	CD
12327	1167	5	ounces	ounce	NNS
12327	1167	6	of	of	IN
12327	1167	7	oil	oil	NN
12327	1167	8	of	of	IN
12327	1167	9	almonds	almond	NNS
12327	1167	10	,	,	,
12327	1167	11	and	and	CC
12327	1167	12	one	one	CD
12327	1167	13	ounce	ounce	NN
12327	1167	14	of	of	IN
12327	1167	15	white	white	JJ
12327	1167	16	wax	wax	NN
12327	1167	17	,	,	,
12327	1167	18	gradually	gradually	RB
12327	1167	19	adding	add	VBG
12327	1167	20	four	four	CD
12327	1167	21	ounces	ounce	NNS
12327	1167	22	of	of	IN
12327	1167	23	rose	rose	NN
12327	1167	24	water	water	NN
12327	1167	25	;	;	:
12327	1167	26	this	this	DT
12327	1167	27	is	be	VBZ
12327	1167	28	one	one	CD
12327	1167	29	of	of	IN
12327	1167	30	the	the	DT
12327	1167	31	best	good	JJS
12327	1167	32	receipts	receipt	NNS
12327	1167	33	for	for	IN
12327	1167	34	making	make	VBG
12327	1167	35	cold	cold	JJ
12327	1167	36	cream	cream	NN
12327	1167	37	.	.	.
12327	1168	1	*	*	NFP
12327	1168	2	*	*	NFP
12327	1168	3	*	*	NFP
12327	1168	4	*	*	NFP
12327	1168	5	*	*	NFP
12327	1168	6	A	a	DT
12327	1168	7	FINE	fine	JJ
12327	1168	8	SOAP	soap	NN
12327	1168	9	.	.	.
12327	1169	1	Blanch	blanch	VB
12327	1169	2	and	and	CC
12327	1169	3	beat	beat	VBD
12327	1169	4	to	to	IN
12327	1169	5	a	a	DT
12327	1169	6	paste	paste	NN
12327	1169	7	two	two	CD
12327	1169	8	ounces	ounce	NNS
12327	1169	9	of	of	IN
12327	1169	10	bitter	bitter	JJ
12327	1169	11	almonds	almond	NNS
12327	1169	12	,	,	,
12327	1169	13	with	with	IN
12327	1169	14	a	a	DT
12327	1169	15	small	small	JJ
12327	1169	16	piece	piece	NN
12327	1169	17	of	of	IN
12327	1169	18	camphor	camphor	NNP
12327	1169	19	,	,	,
12327	1169	20	and	and	CC
12327	1169	21	one	one	CD
12327	1169	22	ounce	ounce	NN
12327	1169	23	and	and	CC
12327	1169	24	a	a	DT
12327	1169	25	half	half	NN
12327	1169	26	of	of	IN
12327	1169	27	tincture	tincture	NN
12327	1169	28	of	of	IN
12327	1169	29	Benjamin	Benjamin	NNP
12327	1169	30	;	;	:
12327	1169	31	add	add	VB
12327	1169	32	one	one	CD
12327	1169	33	pound	pound	NN
12327	1169	34	of	of	IN
12327	1169	35	curd	curd	JJ
12327	1169	36	soap	soap	NN
12327	1169	37	in	in	IN
12327	1169	38	shavings	shaving	NNS
12327	1169	39	,	,	,
12327	1169	40	and	and	CC
12327	1169	41	beat	beat	VBD
12327	1169	42	and	and	CC
12327	1169	43	melt	melt	VB
12327	1169	44	well	well	RB
12327	1169	45	together	together	RB
12327	1169	46	,	,	,
12327	1169	47	and	and	CC
12327	1169	48	pour	pour	VB
12327	1169	49	into	into	IN
12327	1169	50	moulds	mould	NNS
12327	1169	51	to	to	TO
12327	1169	52	get	get	VB
12327	1169	53	cool	cool	JJ
12327	1169	54	;	;	:
12327	1169	55	the	the	DT
12327	1169	56	above	above	RB
12327	1169	57	is	be	VBZ
12327	1169	58	a	a	DT
12327	1169	59	very	very	RB
12327	1169	60	fine	fine	JJ
12327	1169	61	soap	soap	NN
12327	1169	62	.	.	.
12327	1170	1	*	*	NFP
12327	1170	2	*	*	NFP
12327	1170	3	*	*	NFP
12327	1170	4	*	*	NFP
12327	1170	5	*	*	NFP
12327	1170	6	LIP	LIP	NNP
12327	1170	7	SALVE	SALVE	NNP
12327	1170	8	.	.	.
12327	1171	1	Mix	mix	VB
12327	1171	2	together	together	RB
12327	1171	3	one	one	CD
12327	1171	4	ounce	ounce	NN
12327	1171	5	of	of	IN
12327	1171	6	white	white	JJ
12327	1171	7	wax	wax	NN
12327	1171	8	,	,	,
12327	1171	9	the	the	DT
12327	1171	10	same	same	JJ
12327	1171	11	of	of	IN
12327	1171	12	beef	beef	NN
12327	1171	13	marrow	marrow	NN
12327	1171	14	,	,	,
12327	1171	15	with	with	IN
12327	1171	16	a	a	DT
12327	1171	17	small	small	JJ
12327	1171	18	piece	piece	NN
12327	1171	19	of	of	IN
12327	1171	20	alkanet	alkanet	NNP
12327	1171	21	root	root	NN
12327	1171	22	tied	tie	VBN
12327	1171	23	up	up	RP
12327	1171	24	in	in	IN
12327	1171	25	muslin	muslin	NNP
12327	1171	26	;	;	:
12327	1171	27	perfume	perfume	VB
12327	1171	28	it	-PRON-	PRP
12327	1171	29	according	accord	VBG
12327	1171	30	to	to	IN
12327	1171	31	fancy	fancy	JJ
12327	1171	32	,	,	,
12327	1171	33	strain	strain	VB
12327	1171	34	,	,	,
12327	1171	35	and	and	CC
12327	1171	36	pot	pot	NN
12327	1171	37	while	while	IN
12327	1171	38	hot	hot	JJ
12327	1171	39	;	;	:
12327	1171	40	the	the	DT
12327	1171	41	above	above	RB
12327	1171	42	is	be	VBZ
12327	1171	43	a	a	DT
12327	1171	44	fine	fine	JJ
12327	1171	45	salve	salve	NN
12327	1171	46	for	for	IN
12327	1171	47	chapped	chapped	JJ
12327	1171	48	lips	lip	NNS
12327	1171	49	.	.	.
12327	1172	1	*	*	NFP
12327	1172	2	*	*	NFP
12327	1172	3	*	*	NFP
12327	1172	4	*	*	NFP
12327	1172	5	*	*	NFP
12327	1172	6	CHESNUT	chesnut	NN
12327	1172	7	PASTE	PASTE	NNP
12327	1172	8	FOR	for	IN
12327	1172	9	RENDERING	render	VBG
12327	1172	10	THE	the	DT
12327	1172	11	HANDS	hand	NNS
12327	1172	12	WHITE	white	JJ
12327	1172	13	AND	and	CC
12327	1172	14	SOFT	soft	JJ
12327	1172	15	.	.	.
12327	1173	1	Boil	boil	VB
12327	1173	2	a	a	DT
12327	1173	3	dozen	dozen	NN
12327	1173	4	fine	fine	JJ
12327	1173	5	large	large	JJ
12327	1173	6	chesnuts	chesnut	NNS
12327	1173	7	,	,	,
12327	1173	8	peeled	peel	VBN
12327	1173	9	and	and	CC
12327	1173	10	skinned	skin	VBN
12327	1173	11	,	,	,
12327	1173	12	in	in	IN
12327	1173	13	milk	milk	NN
12327	1173	14	;	;	:
12327	1173	15	when	when	WRB
12327	1173	16	soft	soft	RB
12327	1173	17	beat	beat	VBD
12327	1173	18	them	-PRON-	PRP
12327	1173	19	till	till	IN
12327	1173	20	perfectly	perfectly	RB
12327	1173	21	smooth	smooth	VB
12327	1173	22	with	with	IN
12327	1173	23	rose	rose	NN
12327	1173	24	water	water	NN
12327	1173	25	;	;	:
12327	1173	26	a	a	DT
12327	1173	27	tea	tea	NN
12327	1173	28	-	-	HYPH
12327	1173	29	spoonful	spoonful	JJ
12327	1173	30	of	of	IN
12327	1173	31	this	this	DT
12327	1173	32	mixture	mixture	NN
12327	1173	33	thrown	throw	VBN
12327	1173	34	into	into	IN
12327	1173	35	the	the	DT
12327	1173	36	water	water	NN
12327	1173	37	before	before	IN
12327	1173	38	washing	wash	VBG
12327	1173	39	the	the	DT
12327	1173	40	hands	hand	NNS
12327	1173	41	renders	render	VBZ
12327	1173	42	them	-PRON-	PRP
12327	1173	43	beautifully	beautifully	RB
12327	1173	44	white	white	JJ
12327	1173	45	and	and	CC
12327	1173	46	soft	soft	JJ
12327	1173	47	.	.	.
12327	1174	1	*	*	NFP
12327	1174	2	*	*	NFP
12327	1174	3	*	*	NFP
12327	1174	4	*	*	NFP
12327	1174	5	*	*	NFP
12327	1174	6	SUPERIOR	superior	NN
12327	1174	7	MILK	milk	NN
12327	1174	8	OF	of	IN
12327	1174	9	ROSES	rose	NNS
12327	1174	10	.	.	.
12327	1175	1	Boil	Boil	NNP
12327	1175	2	fresh	fresh	JJ
12327	1175	3	rose	rose	NN
12327	1175	4	leaves	leave	VBZ
12327	1175	5	in	in	IN
12327	1175	6	asses	ass	NNS
12327	1175	7	milk	milk	NN
12327	1175	8	,	,	,
12327	1175	9	and	and	CC
12327	1175	10	bottle	bottle	VB
12327	1175	11	it	-PRON-	PRP
12327	1175	12	off	off	RP
12327	1175	13	for	for	IN
12327	1175	14	immediate	immediate	JJ
12327	1175	15	use	use	NN
12327	1175	16	;	;	:
12327	1175	17	it	-PRON-	PRP
12327	1175	18	will	will	MD
12327	1175	19	be	be	VB
12327	1175	20	found	find	VBN
12327	1175	21	far	far	RB
12327	1175	22	more	more	RBR
12327	1175	23	efficacious	efficacious	JJ
12327	1175	24	than	than	IN
12327	1175	25	the	the	DT
12327	1175	26	milk	milk	NN
12327	1175	27	of	of	IN
12327	1175	28	roses	rose	NNS
12327	1175	29	sold	sell	VBN
12327	1175	30	by	by	IN
12327	1175	31	perfumers	perfumer	NNS
12327	1175	32	.	.	.
12327	1176	1	*	*	NFP
12327	1176	2	*	*	NFP
12327	1176	3	*	*	NFP
12327	1176	4	*	*	NFP
12327	1176	5	*	*	NFP
12327	1176	6	AN	an	NN
12327	1176	7	EXCELLENT	excellent	NN
12327	1176	8	RECEIPT	RECEIPT	NNP
12327	1176	9	FOR	for	IN
12327	1176	10	LIP	LIP	NNP
12327	1176	11	SALVE	SALVE	NNP
12327	1176	12	.	.	.
12327	1177	1	Melt	melt	VB
12327	1177	2	one	one	CD
12327	1177	3	ounce	ounce	NN
12327	1177	4	of	of	IN
12327	1177	5	spermacetti	spermacetti	NNP
12327	1177	6	,	,	,
12327	1177	7	soften	soften	VBD
12327	1177	8	sufficiently	sufficiently	RB
12327	1177	9	with	with	IN
12327	1177	10	oil	oil	NN
12327	1177	11	of	of	IN
12327	1177	12	almonds	almond	NNS
12327	1177	13	,	,	,
12327	1177	14	color	color	VB
12327	1177	15	it	-PRON-	PRP
12327	1177	16	with	with	IN
12327	1177	17	two	two	CD
12327	1177	18	or	or	CC
12327	1177	19	three	three	CD
12327	1177	20	grains	grain	NNS
12327	1177	21	of	of	IN
12327	1177	22	powdered	powder	VBN
12327	1177	23	cochineal	cochineal	NN
12327	1177	24	,	,	,
12327	1177	25	and	and	CC
12327	1177	26	pour	pour	VBP
12327	1177	27	while	while	IN
12327	1177	28	warm	warm	JJ
12327	1177	29	into	into	IN
12327	1177	30	small	small	JJ
12327	1177	31	toilet	toilet	NN
12327	1177	32	pots	pot	NNS
12327	1177	33	.	.	.
12327	1178	1	We	-PRON-	PRP
12327	1178	2	mention	mention	VBP
12327	1178	3	the	the	DT
12327	1178	4	cochineal	cochineal	NN
12327	1178	5	to	to	TO
12327	1178	6	colour	colour	VB
12327	1178	7	the	the	DT
12327	1178	8	salve	salve	NN
12327	1178	9	,	,	,
12327	1178	10	it	-PRON-	PRP
12327	1178	11	being	be	VBG
12327	1178	12	usual	usual	JJ
12327	1178	13	to	to	TO
12327	1178	14	make	make	VB
12327	1178	15	lip	lip	NN
12327	1178	16	salve	salve	NN
12327	1178	17	of	of	IN
12327	1178	18	a	a	DT
12327	1178	19	pale	pale	JJ
12327	1178	20	rose	rose	NN
12327	1178	21	colour	colour	NN
12327	1178	22	,	,	,
12327	1178	23	but	but	CC
12327	1178	24	we	-PRON-	PRP
12327	1178	25	should	should	MD
12327	1178	26	consider	consider	VB
12327	1178	27	it	-PRON-	PRP
12327	1178	28	far	far	RB
12327	1178	29	more	more	JJR
12327	1178	30	healing	healing	NN
12327	1178	31	in	in	IN
12327	1178	32	its	-PRON-	PRP$
12327	1178	33	effects	effect	NNS
12327	1178	34	without	without	IN
12327	1178	35	it	-PRON-	PRP
12327	1178	36	.	.	.
12327	1179	1	*	*	NFP
12327	1179	2	*	*	NFP
12327	1179	3	*	*	NFP
12327	1179	4	*	*	NFP
12327	1179	5	*	*	NFP
12327	1179	6	A	a	DT
12327	1179	7	COSMETIC	cosmetic	NN
12327	1179	8	BATH	bath	NN
12327	1179	9	.	.	.
12327	1180	1	Boil	Boil	NNP
12327	1180	2	slowly	slowly	RB
12327	1180	3	one	one	CD
12327	1180	4	pound	pound	NN
12327	1180	5	of	of	IN
12327	1180	6	starwort	starwort	NN
12327	1180	7	in	in	IN
12327	1180	8	two	two	CD
12327	1180	9	quarts	quart	NNS
12327	1180	10	of	of	IN
12327	1180	11	water	water	NN
12327	1180	12	,	,	,
12327	1180	13	with	with	IN
12327	1180	14	half	half	PDT
12327	1180	15	a	a	DT
12327	1180	16	pound	pound	NN
12327	1180	17	of	of	IN
12327	1180	18	linseed	linseed	NN
12327	1180	19	,	,	,
12327	1180	20	six	six	CD
12327	1180	21	ounces	ounce	NNS
12327	1180	22	of	of	IN
12327	1180	23	the	the	DT
12327	1180	24	roots	root	NNS
12327	1180	25	of	of	IN
12327	1180	26	the	the	DT
12327	1180	27	water	water	NN
12327	1180	28	lily	lily	RB
12327	1180	29	,	,	,
12327	1180	30	and	and	CC
12327	1180	31	one	one	CD
12327	1180	32	pound	pound	NN
12327	1180	33	of	of	IN
12327	1180	34	bean	bean	NN
12327	1180	35	meal	meal	NN
12327	1180	36	;	;	:
12327	1180	37	when	when	WRB
12327	1180	38	these	these	DT
12327	1180	39	have	have	VBP
12327	1180	40	boiled	boil	VBN
12327	1180	41	for	for	IN
12327	1180	42	two	two	CD
12327	1180	43	hours	hour	NNS
12327	1180	44	,	,	,
12327	1180	45	strain	strain	VB
12327	1180	46	the	the	DT
12327	1180	47	liquor	liquor	NN
12327	1180	48	,	,	,
12327	1180	49	and	and	CC
12327	1180	50	add	add	VB
12327	1180	51	to	to	IN
12327	1180	52	it	-PRON-	PRP
12327	1180	53	two	two	CD
12327	1180	54	quarts	quart	NNS
12327	1180	55	of	of	IN
12327	1180	56	milk	milk	NN
12327	1180	57	,	,	,
12327	1180	58	one	one	CD
12327	1180	59	pint	pint	NN
12327	1180	60	of	of	IN
12327	1180	61	rose	rose	NN
12327	1180	62	water	water	NN
12327	1180	63	,	,	,
12327	1180	64	and	and	CC
12327	1180	65	a	a	DT
12327	1180	66	wine	wine	NN
12327	1180	67	glass	glass	NN
12327	1180	68	of	of	IN
12327	1180	69	spirits	spirit	NNS
12327	1180	70	of	of	IN
12327	1180	71	camphor	camphor	NNP
12327	1180	72	;	;	:
12327	1180	73	stir	stir	VB
12327	1180	74	this	this	DT
12327	1180	75	mixture	mixture	NN
12327	1180	76	into	into	IN
12327	1180	77	a	a	DT
12327	1180	78	bath	bath	NN
12327	1180	79	of	of	IN
12327	1180	80	about	about	RB
12327	1180	81	ninety	ninety	CD
12327	1180	82	-	-	HYPH
12327	1180	83	eight	eight	CD
12327	1180	84	degrees	degree	NNS
12327	1180	85	.	.	.
12327	1181	1	*	*	NFP
12327	1181	2	*	*	NFP
12327	1181	3	*	*	NFP
12327	1181	4	*	*	NFP
12327	1181	5	*	*	NFP
12327	1181	6	SUPERIOR	SUPERIOR	VBN
12327	1181	7	COLD	COLD	NNP
12327	1181	8	CREAM	CREAM	NNP
12327	1181	9	.	.	.
12327	1182	1	Melt	melt	VB
12327	1182	2	together	together	RB
12327	1182	3	one	one	CD
12327	1182	4	drachm	drachm	NN
12327	1182	5	of	of	IN
12327	1182	6	spermacetti	spermacetti	NNP
12327	1182	7	,	,	,
12327	1182	8	the	the	DT
12327	1182	9	same	same	JJ
12327	1182	10	quantity	quantity	NN
12327	1182	11	of	of	IN
12327	1182	12	white	white	JJ
12327	1182	13	wax	wax	NN
12327	1182	14	,	,	,
12327	1182	15	and	and	CC
12327	1182	16	two	two	CD
12327	1182	17	fluid	fluid	JJ
12327	1182	18	ounces	ounce	NNS
12327	1182	19	of	of	IN
12327	1182	20	oil	oil	NN
12327	1182	21	of	of	IN
12327	1182	22	almond	almond	NN
12327	1182	23	;	;	:
12327	1182	24	while	while	IN
12327	1182	25	these	these	DT
12327	1182	26	are	be	VBP
12327	1182	27	still	still	RB
12327	1182	28	warm	warm	JJ
12327	1182	29	,	,	,
12327	1182	30	beat	beat	VBN
12327	1182	31	up	up	RP
12327	1182	32	with	with	IN
12327	1182	33	them	-PRON-	PRP
12327	1182	34	as	as	IN
12327	1182	35	much	much	JJ
12327	1182	36	rose	rise	VBD
12327	1182	37	water	water	NN
12327	1182	38	as	as	IN
12327	1182	39	they	-PRON-	PRP
12327	1182	40	will	will	MD
12327	1182	41	absorb	absorb	VB
12327	1182	42	.	.	.
12327	1183	1	This	this	DT
12327	1183	2	is	be	VBZ
12327	1183	3	a	a	DT
12327	1183	4	very	very	RB
12327	1183	5	healing	healing	JJ
12327	1183	6	kind	kind	NN
12327	1183	7	of	of	IN
12327	1183	8	cold	cold	JJ
12327	1183	9	cream	cream	NN
12327	1183	10	.	.	.
12327	1184	1	The	the	DT
12327	1184	2	usual	usual	JJ
12327	1184	3	cold	cold	JJ
12327	1184	4	cream	cream	NN
12327	1184	5	sold	sell	VBN
12327	1184	6	by	by	IN
12327	1184	7	perfumers	perfumer	NNS
12327	1184	8	is	be	VBZ
12327	1184	9	nothing	nothing	NN
12327	1184	10	more	more	JJR
12327	1184	11	than	than	IN
12327	1184	12	lard	lard	NNP
12327	1184	13	,	,	,
12327	1184	14	beat	beat	VBD
12327	1184	15	up	up	RP
12327	1184	16	with	with	IN
12327	1184	17	rose	rose	NN
12327	1184	18	-	-	HYPH
12327	1184	19	water	water	NN
12327	1184	20	,	,	,
12327	1184	21	which	which	WDT
12327	1184	22	is	be	VBZ
12327	1184	23	heating	heat	VBG
12327	1184	24	and	and	CC
12327	1184	25	irritating	irritate	VBG
12327	1184	26	to	to	IN
12327	1184	27	the	the	DT
12327	1184	28	skin	skin	NN
12327	1184	29	.	.	.
12327	1185	1	*	*	NFP
12327	1185	2	*	*	NFP
12327	1185	3	*	*	NFP
12327	1185	4	*	*	NFP
12327	1185	5	*	*	NFP
12327	1185	6	PASTE	paste	NN
12327	1185	7	FOR	for	IN
12327	1185	8	RENDERING	render	VBG
12327	1185	9	THE	the	DT
12327	1185	10	SKIN	SKIN	NNP
12327	1185	11	SUPPLE	SUPPLE	NNP
12327	1185	12	AND	and	CC
12327	1185	13	SMOOTH	SMOOTH	NNP
12327	1185	14	(	(	-LRB-
12327	1185	15	AN	an	DT
12327	1185	16	ENGLISH	ENGLISH	NNP
12327	1185	17	RECEIPT	RECEIPT	NNP
12327	1185	18	)	)	-RRB-
12327	1185	19	.	.	.
12327	1186	1	Mix	mix	VB
12327	1186	2	half	half	PDT
12327	1186	3	a	a	DT
12327	1186	4	pound	pound	NN
12327	1186	5	of	of	IN
12327	1186	6	mutton	mutton	NN
12327	1186	7	or	or	CC
12327	1186	8	goose	goose	VB
12327	1186	9	fat	fat	JJ
12327	1186	10	well	well	RB
12327	1186	11	boiled	boil	VBD
12327	1186	12	down	down	RP
12327	1186	13	and	and	CC
12327	1186	14	beaten	beat	VBN
12327	1186	15	up	up	RP
12327	1186	16	well	well	RB
12327	1186	17	with	with	IN
12327	1186	18	two	two	CD
12327	1186	19	eggs	egg	NNS
12327	1186	20	,	,	,
12327	1186	21	previously	previously	RB
12327	1186	22	whisked	whisk	VBN
12327	1186	23	with	with	IN
12327	1186	24	a	a	DT
12327	1186	25	glass	glass	NN
12327	1186	26	of	of	IN
12327	1186	27	rose	rose	NN
12327	1186	28	-	-	HYPH
12327	1186	29	water	water	NN
12327	1186	30	;	;	:
12327	1186	31	add	add	VB
12327	1186	32	a	a	DT
12327	1186	33	table	table	NN
12327	1186	34	-	-	HYPH
12327	1186	35	spoonful	spoonful	JJ
12327	1186	36	of	of	IN
12327	1186	37	honey	honey	NN
12327	1186	38	,	,	,
12327	1186	39	and	and	CC
12327	1186	40	as	as	IN
12327	1186	41	much	much	JJ
12327	1186	42	oatmeal	oatmeal	NN
12327	1186	43	as	as	IN
12327	1186	44	will	will	MD
12327	1186	45	make	make	VB
12327	1186	46	it	-PRON-	PRP
12327	1186	47	into	into	IN
12327	1186	48	a	a	DT
12327	1186	49	paste	paste	NN
12327	1186	50	.	.	.
12327	1187	1	Constant	constant	JJ
12327	1187	2	use	use	NN
12327	1187	3	of	of	IN
12327	1187	4	this	this	DT
12327	1187	5	paste	paste	NN
12327	1187	6	will	will	MD
12327	1187	7	keep	keep	VB
12327	1187	8	the	the	DT
12327	1187	9	skin	skin	NN
12327	1187	10	delicately	delicately	RB
12327	1187	11	soft	soft	JJ
12327	1187	12	and	and	CC
12327	1187	13	smooth	smooth	JJ
12327	1187	14	.	.	.
12327	1188	1	*	*	NFP
12327	1188	2	*	*	NFP
12327	1188	3	*	*	NFP
12327	1188	4	*	*	NFP
12327	1188	5	*	*	NFP
12327	1188	6	TO	to	IN
12327	1188	7	REMOVE	REMOVE	NNP
12327	1188	8	TAN	TAN	NNP
12327	1188	9	.	.	.
12327	1189	1	Cut	cut	VB
12327	1189	2	a	a	DT
12327	1189	3	cucumber	cucumber	NN
12327	1189	4	into	into	IN
12327	1189	5	pieces	piece	NNS
12327	1189	6	after	after	IN
12327	1189	7	having	have	VBG
12327	1189	8	peeled	peel	VBN
12327	1189	9	it	-PRON-	PRP
12327	1189	10	,	,	,
12327	1189	11	and	and	CC
12327	1189	12	let	let	VB
12327	1189	13	the	the	DT
12327	1189	14	juice	juice	NN
12327	1189	15	drain	drain	VB
12327	1189	16	from	from	IN
12327	1189	17	it	-PRON-	PRP
12327	1189	18	for	for	IN
12327	1189	19	twelve	twelve	CD
12327	1189	20	hours	hour	NNS
12327	1189	21	,	,	,
12327	1189	22	pour	pour	VB
12327	1189	23	it	-PRON-	PRP
12327	1189	24	off	off	RP
12327	1189	25	,	,	,
12327	1189	26	and	and	CC
12327	1189	27	add	add	VB
12327	1189	28	to	to	IN
12327	1189	29	it	-PRON-	PRP
12327	1189	30	an	an	DT
12327	1189	31	equal	equal	JJ
12327	1189	32	quantity	quantity	NN
12327	1189	33	of	of	IN
12327	1189	34	orange	orange	JJ
12327	1189	35	flower	flower	NN
12327	1189	36	-	-	HYPH
12327	1189	37	water	water	NN
12327	1189	38	,	,	,
12327	1189	39	with	with	IN
12327	1189	40	a	a	DT
12327	1189	41	small	small	JJ
12327	1189	42	piece	piece	NN
12327	1189	43	of	of	IN
12327	1189	44	camphor	camphor	NNP
12327	1189	45	dissolved	dissolve	VBN
12327	1189	46	in	in	IN
12327	1189	47	a	a	DT
12327	1189	48	wine	wine	NN
12327	1189	49	-	-	HYPH
12327	1189	50	glass	glass	NN
12327	1189	51	of	of	IN
12327	1189	52	soft	soft	JJ
12327	1189	53	water	water	NN
12327	1189	54	,	,	,
12327	1189	55	bottle	bottle	VB
12327	1189	56	the	the	DT
12327	1189	57	mixture	mixture	NN
12327	1189	58	,	,	,
12327	1189	59	and	and	CC
12327	1189	60	wash	wash	VB
12327	1189	61	the	the	DT
12327	1189	62	parts	part	NNS
12327	1189	63	that	that	WDT
12327	1189	64	have	have	VBP
12327	1189	65	been	be	VBN
12327	1189	66	exposed	expose	VBN
12327	1189	67	to	to	IN
12327	1189	68	the	the	DT
12327	1189	69	sun	sun	NN
12327	1189	70	two	two	CD
12327	1189	71	or	or	CC
12327	1189	72	three	three	CD
12327	1189	73	times	time	NNS
12327	1189	74	in	in	IN
12327	1189	75	the	the	DT
12327	1189	76	twenty	twenty	CD
12327	1189	77	-	-	HYPH
12327	1189	78	four	four	CD
12327	1189	79	hours	hour	NNS
12327	1189	80	.	.	.
12327	1190	1	*	*	NFP
12327	1190	2	*	*	NFP
12327	1190	3	*	*	NFP
12327	1190	4	*	*	NFP
12327	1190	5	*	*	NFP
12327	1190	6	EAU	EAU	NNP
12327	1190	7	DE	DE	NNP
12327	1190	8	COLOGNE	COLOGNE	NNP
12327	1190	9	.	.	.
12327	1191	1	Mix	mix	VB
12327	1191	2	together	together	RB
12327	1191	3	one	one	CD
12327	1191	4	ounce	ounce	NN
12327	1191	5	of	of	IN
12327	1191	6	essence	essence	NN
12327	1191	7	of	of	IN
12327	1191	8	bergamot	bergamot	NN
12327	1191	9	,	,	,
12327	1191	10	the	the	DT
12327	1191	11	same	same	JJ
12327	1191	12	quantity	quantity	NN
12327	1191	13	of	of	IN
12327	1191	14	essence	essence	NN
12327	1191	15	of	of	IN
12327	1191	16	lemon	lemon	NN
12327	1191	17	,	,	,
12327	1191	18	lavender	lavender	NN
12327	1191	19	,	,	,
12327	1191	20	and	and	CC
12327	1191	21	orange	orange	JJ
12327	1191	22	flower	flower	NN
12327	1191	23	-	-	HYPH
12327	1191	24	water	water	NN
12327	1191	25	,	,	,
12327	1191	26	two	two	CD
12327	1191	27	ounces	ounce	NNS
12327	1191	28	of	of	IN
12327	1191	29	rosemary	rosemary	NNP
12327	1191	30	and	and	CC
12327	1191	31	honey	honey	NN
12327	1191	32	-	-	HYPH
12327	1191	33	water	water	NN
12327	1191	34	,	,	,
12327	1191	35	with	with	IN
12327	1191	36	one	one	CD
12327	1191	37	pint	pint	NN
12327	1191	38	of	of	IN
12327	1191	39	spirits	spirit	NNS
12327	1191	40	of	of	IN
12327	1191	41	wine	wine	NN
12327	1191	42	;	;	:
12327	1191	43	let	let	VB
12327	1191	44	the	the	DT
12327	1191	45	mixture	mixture	NN
12327	1191	46	stand	stand	VB
12327	1191	47	a	a	DT
12327	1191	48	fortnight	fortnight	NN
12327	1191	49	,	,	,
12327	1191	50	after	after	IN
12327	1191	51	which	which	WDT
12327	1191	52	put	put	VBD
12327	1191	53	it	-PRON-	PRP
12327	1191	54	into	into	IN
12327	1191	55	a	a	DT
12327	1191	56	glass	glass	NN
12327	1191	57	retort	retort	NN
12327	1191	58	,	,	,
12327	1191	59	the	the	DT
12327	1191	60	body	body	NN
12327	1191	61	of	of	IN
12327	1191	62	which	which	WDT
12327	1191	63	immerse	immerse	VBP
12327	1191	64	in	in	IN
12327	1191	65	boiling	boil	VBG
12327	1191	66	water	water	NN
12327	1191	67	contained	contain	VBN
12327	1191	68	in	in	IN
12327	1191	69	a	a	DT
12327	1191	70	vessel	vessel	NN
12327	1191	71	placed	place	VBN
12327	1191	72	over	over	IN
12327	1191	73	a	a	DT
12327	1191	74	lamp	lamp	NN
12327	1191	75	(	(	-LRB-
12327	1191	76	a	a	DT
12327	1191	77	coffee	coffee	NN
12327	1191	78	lamp	lamp	NN
12327	1191	79	will	will	MD
12327	1191	80	answer	answer	VB
12327	1191	81	the	the	DT
12327	1191	82	purpose	purpose	NN
12327	1191	83	)	)	-RRB-
12327	1191	84	,	,	,
12327	1191	85	while	while	IN
12327	1191	86	the	the	DT
12327	1191	87	beak	beak	NN
12327	1191	88	of	of	IN
12327	1191	89	the	the	DT
12327	1191	90	retort	retort	NN
12327	1191	91	is	be	VBZ
12327	1191	92	introduced	introduce	VBN
12327	1191	93	into	into	IN
12327	1191	94	a	a	DT
12327	1191	95	large	large	JJ
12327	1191	96	decanter	decanter	NN
12327	1191	97	;	;	:
12327	1191	98	keep	keep	VB
12327	1191	99	the	the	DT
12327	1191	100	water	water	NN
12327	1191	101	boiling	boil	VBG
12327	1191	102	while	while	IN
12327	1191	103	the	the	DT
12327	1191	104	mixture	mixture	NN
12327	1191	105	distils	distil	VBZ
12327	1191	106	into	into	IN
12327	1191	107	the	the	DT
12327	1191	108	decanter	decanter	NN
12327	1191	109	,	,	,
12327	1191	110	which	which	WDT
12327	1191	111	should	should	MD
12327	1191	112	be	be	VB
12327	1191	113	covered	cover	VBN
12327	1191	114	with	with	IN
12327	1191	115	cold	cold	JJ
12327	1191	116	wet	wet	JJ
12327	1191	117	cloths	cloth	NNS
12327	1191	118	,	,	,
12327	1191	119	in	in	IN
12327	1191	120	this	this	DT
12327	1191	121	manner	manner	NN
12327	1191	122	excellent	excellent	JJ
12327	1191	123	Eau	Eau	NNP
12327	1191	124	de	de	FW
12327	1191	125	Cologne	Cologne	NNP
12327	1191	126	may	may	MD
12327	1191	127	be	be	VB
12327	1191	128	obtained	obtain	VBN
12327	1191	129	at	at	IN
12327	1191	130	a	a	DT
12327	1191	131	very	very	RB
12327	1191	132	small	small	JJ
12327	1191	133	expense	expense	NN
12327	1191	134	.	.	.
12327	1192	1	*	*	NFP
12327	1192	2	*	*	NFP
12327	1192	3	*	*	NFP
12327	1192	4	*	*	NFP
12327	1192	5	*	*	NFP
12327	1192	6	TRANSPARENT	transparent	JJ
12327	1192	7	SOAP	SOAP	NNS
12327	1192	8	.	.	.
12327	1193	1	Put	put	VB
12327	1193	2	into	into	IN
12327	1193	3	a	a	DT
12327	1193	4	bottle	bottle	NN
12327	1193	5	,	,	,
12327	1193	6	windsor	windsor	NNP
12327	1193	7	soap	soap	NN
12327	1193	8	in	in	IN
12327	1193	9	shavings	shaving	NNS
12327	1193	10	,	,	,
12327	1193	11	half	half	NN
12327	1193	12	fill	fill	VBP
12327	1193	13	it	-PRON-	PRP
12327	1193	14	with	with	IN
12327	1193	15	spirits	spirit	NNS
12327	1193	16	of	of	IN
12327	1193	17	wine	wine	NN
12327	1193	18	,	,	,
12327	1193	19	set	set	VBD
12327	1193	20	it	-PRON-	PRP
12327	1193	21	near	near	IN
12327	1193	22	the	the	DT
12327	1193	23	fire	fire	NN
12327	1193	24	till	till	IN
12327	1193	25	the	the	DT
12327	1193	26	soap	soap	NN
12327	1193	27	is	be	VBZ
12327	1193	28	dissolved	dissolve	VBN
12327	1193	29	,	,	,
12327	1193	30	when	when	WRB
12327	1193	31	,	,	,
12327	1193	32	pour	pour	VB
12327	1193	33	it	-PRON-	PRP
12327	1193	34	into	into	IN
12327	1193	35	moulds	mould	NNS
12327	1193	36	to	to	TO
12327	1193	37	cool	cool	VB
12327	1193	38	.	.	.
12327	1194	1	*	*	NFP
12327	1194	2	*	*	NFP
12327	1194	3	*	*	NFP
12327	1194	4	*	*	NFP
12327	1194	5	*	*	NFP
12327	1194	6	MILK	milk	NN
12327	1194	7	OF	of	IN
12327	1194	8	ROSES	rose	NNS
12327	1194	9	.	.	.
12327	1195	1	Put	put	VB
12327	1195	2	into	into	IN
12327	1195	3	a	a	DT
12327	1195	4	bottle	bottle	NN
12327	1195	5	one	one	CD
12327	1195	6	pint	pint	NN
12327	1195	7	of	of	IN
12327	1195	8	rose	rose	NN
12327	1195	9	-	-	HYPH
12327	1195	10	water	water	NN
12327	1195	11	,	,	,
12327	1195	12	one	one	CD
12327	1195	13	ounce	ounce	NN
12327	1195	14	of	of	IN
12327	1195	15	oil	oil	NN
12327	1195	16	of	of	IN
12327	1195	17	almonds	almond	NNS
12327	1195	18	;	;	:
12327	1195	19	shake	shake	VB
12327	1195	20	well	well	RB
12327	1195	21	together	together	RB
12327	1195	22	,	,	,
12327	1195	23	then	then	RB
12327	1195	24	add	add	VB
12327	1195	25	fifty	fifty	CD
12327	1195	26	drops	drop	NNS
12327	1195	27	of	of	IN
12327	1195	28	oil	oil	NN
12327	1195	29	of	of	IN
12327	1195	30	tartar	tartar	NN
12327	1195	31	.	.	.
12327	1196	1	*	*	NFP
12327	1196	2	*	*	NFP
12327	1196	3	*	*	NFP
12327	1196	4	*	*	NFP
12327	1196	5	*	*	NFP
12327	1196	6	HUNGARY	HUNGARY	NNP
12327	1196	7	WATER	WATER	NNP
12327	1196	8	.	.	.
12327	1197	1	Put	put	VB
12327	1197	2	into	into	IN
12327	1197	3	a	a	DT
12327	1197	4	bottle	bottle	NN
12327	1197	5	one	one	CD
12327	1197	6	pint	pint	NN
12327	1197	7	of	of	IN
12327	1197	8	spirits	spirit	NNS
12327	1197	9	of	of	IN
12327	1197	10	wine	wine	NN
12327	1197	11	,	,	,
12327	1197	12	one	one	CD
12327	1197	13	gill	gill	NN
12327	1197	14	of	of	IN
12327	1197	15	water	water	NN
12327	1197	16	,	,	,
12327	1197	17	and	and	CC
12327	1197	18	half	half	PDT
12327	1197	19	an	an	DT
12327	1197	20	ounce	ounce	NN
12327	1197	21	of	of	IN
12327	1197	22	oil	oil	NN
12327	1197	23	of	of	IN
12327	1197	24	rosemary	rosemary	NN
12327	1197	25	;	;	:
12327	1197	26	shake	shake	VB
12327	1197	27	well	well	RB
12327	1197	28	together	together	RB
12327	1197	29	.	.	.
12327	1198	1	*	*	NFP
12327	1198	2	*	*	NFP
12327	1198	3	*	*	NFP
12327	1198	4	*	*	NFP
12327	1198	5	*	*	NFP
12327	1198	6	LAVENDER	LAVENDER	NNP
12327	1198	7	WATER	WATER	NNP
12327	1198	8	.	.	.
12327	1199	1	Take	take	VB
12327	1199	2	three	three	CD
12327	1199	3	drachms	drachm	NNS
12327	1199	4	of	of	IN
12327	1199	5	English	english	JJ
12327	1199	6	oil	oil	NN
12327	1199	7	of	of	IN
12327	1199	8	lavender	lavender	NN
12327	1199	9	,	,	,
12327	1199	10	spirits	spirit	NNS
12327	1199	11	of	of	IN
12327	1199	12	wine	wine	NN
12327	1199	13	one	one	CD
12327	1199	14	pint	pint	NN
12327	1199	15	;	;	:
12327	1199	16	shake	shake	VB
12327	1199	17	in	in	IN
12327	1199	18	a	a	DT
12327	1199	19	quart	quart	JJ
12327	1199	20	bottle	bottle	NN
12327	1199	21	,	,	,
12327	1199	22	then	then	RB
12327	1199	23	add	add	VB
12327	1199	24	one	one	CD
12327	1199	25	ounce	ounce	NN
12327	1199	26	of	of	IN
12327	1199	27	orange	orange	NNP
12327	1199	28	flower	flower	NNP
12327	1199	29	-	-	HYPH
12327	1199	30	water	water	NN
12327	1199	31	,	,	,
12327	1199	32	one	one	CD
12327	1199	33	ounce	ounce	NN
12327	1199	34	of	of	IN
12327	1199	35	rose	rose	NN
12327	1199	36	-	-	HYPH
12327	1199	37	water	water	NN
12327	1199	38	,	,	,
12327	1199	39	and	and	CC
12327	1199	40	four	four	CD
12327	1199	41	ounces	ounce	NNS
12327	1199	42	of	of	IN
12327	1199	43	distilled	distilled	JJ
12327	1199	44	water	water	NN
12327	1199	45	;	;	:
12327	1199	46	those	those	DT
12327	1199	47	who	who	WP
12327	1199	48	approve	approve	VBP
12327	1199	49	of	of	IN
12327	1199	50	the	the	DT
12327	1199	51	musky	musky	JJ
12327	1199	52	odour	odour	NN
12327	1199	53	which	which	WDT
12327	1199	54	lavender	lavender	NN
12327	1199	55	water	water	NN
12327	1199	56	sometimes	sometimes	RB
12327	1199	57	has	have	VBZ
12327	1199	58	,	,	,
12327	1199	59	may	may	MD
12327	1199	60	add	add	VB
12327	1199	61	three	three	CD
12327	1199	62	drachms	drachm	NNS
12327	1199	63	of	of	IN
12327	1199	64	essence	essence	NN
12327	1199	65	of	of	IN
12327	1199	66	ambergris	ambergris	NNP
12327	1199	67	or	or	CC
12327	1199	68	musk	musk	NNP
12327	1199	69	.	.	.
12327	1200	1	*	*	NFP
12327	1200	2	*	*	NFP
12327	1200	3	*	*	NFP
12327	1200	4	*	*	NFP
12327	1200	5	*	*	NFP
12327	1200	6	ESSENCE	essence	NN
12327	1200	7	OF	of	IN
12327	1200	8	ROSES	rose	NNS
12327	1200	9	.	.	.
12327	1201	1	Put	put	VB
12327	1201	2	into	into	IN
12327	1201	3	a	a	DT
12327	1201	4	bottle	bottle	NN
12327	1201	5	the	the	DT
12327	1201	6	petals	petal	NNS
12327	1201	7	of	of	IN
12327	1201	8	the	the	DT
12327	1201	9	common	common	JJ
12327	1201	10	rose	rose	NN
12327	1201	11	,	,	,
12327	1201	12	and	and	CC
12327	1201	13	pour	pour	VB
12327	1201	14	upon	upon	IN
12327	1201	15	them	-PRON-	PRP
12327	1201	16	spirits	spirit	NNS
12327	1201	17	of	of	IN
12327	1201	18	wine	wine	NN
12327	1201	19	,	,	,
12327	1201	20	cork	cork	NN
12327	1201	21	the	the	DT
12327	1201	22	bottle	bottle	NN
12327	1201	23	closely	closely	RB
12327	1201	24	,	,	,
12327	1201	25	and	and	CC
12327	1201	26	let	let	VB
12327	1201	27	it	-PRON-	PRP
12327	1201	28	stand	stand	VB
12327	1201	29	for	for	IN
12327	1201	30	three	three	CD
12327	1201	31	months	month	NNS
12327	1201	32	,	,	,
12327	1201	33	it	-PRON-	PRP
12327	1201	34	will	will	MD
12327	1201	35	then	then	RB
12327	1201	36	be	be	VB
12327	1201	37	little	little	JJ
12327	1201	38	inferior	inferior	JJ
12327	1201	39	to	to	IN
12327	1201	40	otto	otto	NNP
12327	1201	41	of	of	IN
12327	1201	42	roses	rose	NNS
12327	1201	43	.	.	.
12327	1202	1	*	*	NFP
12327	1202	2	*	*	NFP
12327	1202	3	*	*	NFP
12327	1202	4	*	*	NFP
12327	1202	5	*	*	NFP
12327	1202	6	ESSENCE	essence	NN
12327	1202	7	OF	of	IN
12327	1202	8	LAVENDER	LAVENDER	NNP
12327	1202	9	.	.	.
12327	1203	1	Is	be	VBZ
12327	1203	2	prepared	prepare	VBN
12327	1203	3	according	accord	VBG
12327	1203	4	to	to	IN
12327	1203	5	the	the	DT
12327	1203	6	above	above	JJ
12327	1203	7	recipe	recipe	NN
12327	1203	8	,	,	,
12327	1203	9	the	the	DT
12327	1203	10	lavender	lavender	NN
12327	1203	11	being	be	VBG
12327	1203	12	substituted	substitute	VBN
12327	1203	13	for	for	IN
12327	1203	14	the	the	DT
12327	1203	15	roses	rose	NNS
12327	1203	16	.	.	.
12327	1204	1	*	*	NFP
12327	1204	2	*	*	NFP
12327	1204	3	*	*	NFP
12327	1204	4	*	*	NFP
12327	1204	5	*	*	NFP
12327	1204	6	SCENT	SCENT	NNP
12327	1204	7	BAGS	BAGS	NNP
12327	1204	8	.	.	.
12327	1205	1	Small	small	JJ
12327	1205	2	bags	bag	NNS
12327	1205	3	filled	fill	VBN
12327	1205	4	with	with	IN
12327	1205	5	iris	iris	NNP
12327	1205	6	root	root	NN
12327	1205	7	diffuses	diffuse	VBZ
12327	1205	8	a	a	DT
12327	1205	9	delicate	delicate	JJ
12327	1205	10	perfume	perfume	NN
12327	1205	11	over	over	IN
12327	1205	12	drawers	drawer	NNS
12327	1205	13	,	,	,
12327	1205	14	&	&	CC
12327	1205	15	c.	c.	NNP
12327	1205	16	A	a	DT
12327	1205	17	good	good	JJ
12327	1205	18	receipt	receipt	NN
12327	1205	19	for	for	IN
12327	1205	20	a	a	DT
12327	1205	21	scent	scent	NN
12327	1205	22	-	-	HYPH
12327	1205	23	bag	bag	NN
12327	1205	24	is	be	VBZ
12327	1205	25	as	as	IN
12327	1205	26	follows	follow	VBZ
12327	1205	27	:	:	:
12327	1205	28	two	two	CD
12327	1205	29	pounds	pound	NNS
12327	1205	30	of	of	IN
12327	1205	31	roses	rose	NNS
12327	1205	32	,	,	,
12327	1205	33	half	half	PDT
12327	1205	34	a	a	DT
12327	1205	35	pound	pound	NN
12327	1205	36	of	of	IN
12327	1205	37	cyprus	cyprus	NNP
12327	1205	38	powder	powder	NN
12327	1205	39	,	,	,
12327	1205	40	and	and	CC
12327	1205	41	half	half	PDT
12327	1205	42	a	a	DT
12327	1205	43	drachm	drachm	NN
12327	1205	44	of	of	IN
12327	1205	45	essence	essence	NN
12327	1205	46	of	of	IN
12327	1205	47	roses	rose	NNS
12327	1205	48	;	;	:
12327	1205	49	the	the	DT
12327	1205	50	roses	rose	NNS
12327	1205	51	must	must	MD
12327	1205	52	be	be	VB
12327	1205	53	pounded	pound	VBN
12327	1205	54	,	,	,
12327	1205	55	and	and	CC
12327	1205	56	with	with	IN
12327	1205	57	the	the	DT
12327	1205	58	powder	powder	NN
12327	1205	59	put	put	VBN
12327	1205	60	into	into	IN
12327	1205	61	silk	silk	NN
12327	1205	62	bags	bag	NNS
12327	1205	63	,	,	,
12327	1205	64	the	the	DT
12327	1205	65	essence	essence	NN
12327	1205	66	may	may	MD
12327	1205	67	be	be	VB
12327	1205	68	dropped	drop	VBN
12327	1205	69	on	on	IN
12327	1205	70	the	the	DT
12327	1205	71	outside	outside	NN
12327	1205	72	.	.	.
12327	1206	1	*	*	NFP
12327	1206	2	*	*	NFP
12327	1206	3	*	*	NFP
12327	1206	4	*	*	NFP
12327	1206	5	*	*	NFP
12327	1206	6	ESSENCE	essence	NN
12327	1206	7	OF	of	IN
12327	1206	8	MUSK	MUSK	NNP
12327	1206	9	.	.	.
12327	1207	1	Mix	mix	VB
12327	1207	2	one	one	CD
12327	1207	3	dram	dram	NN
12327	1207	4	of	of	IN
12327	1207	5	musk	musk	NN
12327	1207	6	with	with	IN
12327	1207	7	the	the	DT
12327	1207	8	same	same	JJ
12327	1207	9	quantity	quantity	NN
12327	1207	10	of	of	IN
12327	1207	11	pounded	pounded	JJ
12327	1207	12	loaf	loaf	NN
12327	1207	13	sugar	sugar	NN
12327	1207	14	;	;	:
12327	1207	15	add	add	VB
12327	1207	16	six	six	CD
12327	1207	17	ounces	ounce	NNS
12327	1207	18	of	of	IN
12327	1207	19	spirits	spirit	NNS
12327	1207	20	of	of	IN
12327	1207	21	wine	wine	NN
12327	1207	22	;	;	:
12327	1207	23	shake	shake	VB
12327	1207	24	together	together	RB
12327	1207	25	and	and	CC
12327	1207	26	pour	pour	VB
12327	1207	27	off	off	RP
12327	1207	28	for	for	IN
12327	1207	29	use	use	NN
12327	1207	30	.	.	.
12327	1208	1	*	*	NFP
12327	1208	2	*	*	NFP
12327	1208	3	*	*	NFP
12327	1208	4	*	*	NFP
12327	1208	5	*	*	NFP
12327	1208	6	OIL	oil	NN
12327	1208	7	OF	of	IN
12327	1208	8	ROSES	rose	NNS
12327	1208	9	.	.	.
12327	1209	1	A	a	DT
12327	1209	2	few	few	JJ
12327	1209	3	drops	drop	NNS
12327	1209	4	of	of	IN
12327	1209	5	otto	otto	NN
12327	1209	6	of	of	IN
12327	1209	7	roses	rose	NNS
12327	1209	8	dissolved	dissolve	VBN
12327	1209	9	in	in	IN
12327	1209	10	spirits	spirit	NNS
12327	1209	11	of	of	IN
12327	1209	12	wine	wine	NN
12327	1209	13	forms	form	VBZ
12327	1209	14	the	the	DT
12327	1209	15	_	_	NNP
12327	1209	16	esprit	esprit	FW
12327	1209	17	de	de	NNP
12327	1209	18	rose	rise	VBD
12327	1209	19	_	_	NNP
12327	1209	20	of	of	IN
12327	1209	21	the	the	DT
12327	1209	22	perfumers	perfumer	NNS
12327	1209	23	--	--	:
12327	1209	24	the	the	DT
12327	1209	25	same	same	JJ
12327	1209	26	quantity	quantity	NN
12327	1209	27	dropped	drop	VBD
12327	1209	28	in	in	IN
12327	1209	29	sweet	sweet	JJ
12327	1209	30	oil	oil	NN
12327	1209	31	forms	form	NNS
12327	1209	32	their	-PRON-	PRP$
12327	1209	33	_	_	NNP
12327	1209	34	huile	huile	NN
12327	1209	35	antique	antique	RB
12327	1209	36	a	a	DT
12327	1209	37	la	la	NNP
12327	1209	38	rose	rose	NNP
12327	1209	39	_	_	NNP
12327	1209	40	.	.	.
12327	1210	1	CHAPTER	CHAPTER	NNP
12327	1210	2	II	II	NNP
12327	1210	3	.	.	.
12327	1211	1	The	the	DT
12327	1211	2	Hair	Hair	NNP
12327	1211	3	.	.	.
12327	1212	1	All	all	DT
12327	1212	2	stimulating	stimulating	JJ
12327	1212	3	lotions	lotion	NNS
12327	1212	4	are	be	VBP
12327	1212	5	injurious	injurious	JJ
12327	1212	6	to	to	IN
12327	1212	7	the	the	DT
12327	1212	8	hair	hair	NN
12327	1212	9	;	;	:
12327	1212	10	it	-PRON-	PRP
12327	1212	11	should	should	MD
12327	1212	12	be	be	VB
12327	1212	13	cut	cut	VBN
12327	1212	14	every	every	DT
12327	1212	15	two	two	CD
12327	1212	16	months	month	NNS
12327	1212	17	:	:	:
12327	1212	18	to	to	TO
12327	1212	19	clean	clean	VB
12327	1212	20	it	-PRON-	PRP
12327	1212	21	,	,	,
12327	1212	22	there	there	EX
12327	1212	23	is	be	VBZ
12327	1212	24	nothing	nothing	NN
12327	1212	25	better	well	JJR
12327	1212	26	than	than	IN
12327	1212	27	an	an	DT
12327	1212	28	egg	egg	NN
12327	1212	29	beaten	beat	VBN
12327	1212	30	up	up	RP
12327	1212	31	to	to	IN
12327	1212	32	a	a	DT
12327	1212	33	froth	froth	NN
12327	1212	34	,	,	,
12327	1212	35	to	to	TO
12327	1212	36	be	be	VB
12327	1212	37	rubbed	rub	VBN
12327	1212	38	in	in	IN
12327	1212	39	the	the	DT
12327	1212	40	hair	hair	NN
12327	1212	41	,	,	,
12327	1212	42	and	and	CC
12327	1212	43	afterwards	afterwards	RB
12327	1212	44	washed	wash	VBD
12327	1212	45	off	off	RP
12327	1212	46	with	with	IN
12327	1212	47	elder	eld	JJR
12327	1212	48	flower	flower	NN
12327	1212	49	-	-	HYPH
12327	1212	50	water	water	NN
12327	1212	51	;	;	:
12327	1212	52	but	but	CC
12327	1212	53	clear	clear	JJ
12327	1212	54	soft	soft	JJ
12327	1212	55	water	water	NN
12327	1212	56	answers	answer	NNS
12327	1212	57	every	every	DT
12327	1212	58	purpose	purpose	NN
12327	1212	59	of	of	IN
12327	1212	60	cleanliness	cleanliness	NN
12327	1212	61	,	,	,
12327	1212	62	and	and	CC
12327	1212	63	is	be	VBZ
12327	1212	64	far	far	RB
12327	1212	65	better	well	JJR
12327	1212	66	for	for	IN
12327	1212	67	the	the	DT
12327	1212	68	hair	hair	NN
12327	1212	69	than	than	IN
12327	1212	70	is	be	VBZ
12327	1212	71	usually	usually	RB
12327	1212	72	imagined	imagine	VBN
12327	1212	73	.	.	.
12327	1213	1	One	one	CD
12327	1213	2	tea	tea	NN
12327	1213	3	-	-	HYPH
12327	1213	4	spoonful	spoonful	JJ
12327	1213	5	of	of	IN
12327	1213	6	honey	honey	NN
12327	1213	7	,	,	,
12327	1213	8	one	one	CD
12327	1213	9	of	of	IN
12327	1213	10	spirits	spirit	NNS
12327	1213	11	of	of	IN
12327	1213	12	wine	wine	NN
12327	1213	13	,	,	,
12327	1213	14	one	one	CD
12327	1213	15	of	of	IN
12327	1213	16	rosemary	rosemary	NNP
12327	1213	17	,	,	,
12327	1213	18	mixed	mixed	JJ
12327	1213	19	in	in	IN
12327	1213	20	half	half	PDT
12327	1213	21	a	a	DT
12327	1213	22	pint	pint	NN
12327	1213	23	of	of	IN
12327	1213	24	rose	rose	NN
12327	1213	25	-	-	HYPH
12327	1213	26	water	water	NN
12327	1213	27	,	,	,
12327	1213	28	or	or	CC
12327	1213	29	elder	eld	JJR
12327	1213	30	flower	flower	NN
12327	1213	31	-	-	HYPH
12327	1213	32	water	water	NN
12327	1213	33	,	,	,
12327	1213	34	and	and	CC
12327	1213	35	the	the	DT
12327	1213	36	same	same	JJ
12327	1213	37	quantity	quantity	NN
12327	1213	38	of	of	IN
12327	1213	39	soft	soft	JJ
12327	1213	40	water	water	NN
12327	1213	41	,	,	,
12327	1213	42	forms	form	VBZ
12327	1213	43	an	an	DT
12327	1213	44	excellent	excellent	JJ
12327	1213	45	lotion	lotion	NN
12327	1213	46	for	for	IN
12327	1213	47	keeping	keep	VBG
12327	1213	48	the	the	DT
12327	1213	49	hair	hair	NN
12327	1213	50	clean	clean	JJ
12327	1213	51	and	and	CC
12327	1213	52	glossy	glossy	JJ
12327	1213	53	.	.	.
12327	1214	1	A	a	DT
12327	1214	2	fine	fine	JJ
12327	1214	3	pomatum	pomatum	NN
12327	1214	4	is	be	VBZ
12327	1214	5	made	make	VBN
12327	1214	6	by	by	IN
12327	1214	7	melting	melt	VBG
12327	1214	8	down	down	RB
12327	1214	9	equal	equal	JJ
12327	1214	10	quantities	quantity	NNS
12327	1214	11	of	of	IN
12327	1214	12	mutton	mutton	NN
12327	1214	13	suet	suet	NN
12327	1214	14	and	and	CC
12327	1214	15	marrow	marrow	NNP
12327	1214	16	,	,	,
12327	1214	17	uncooked	uncooked	JJ
12327	1214	18	,	,	,
12327	1214	19	and	and	CC
12327	1214	20	adding	add	VBG
12327	1214	21	a	a	DT
12327	1214	22	little	little	JJ
12327	1214	23	sweet	sweet	JJ
12327	1214	24	oil	oil	NN
12327	1214	25	to	to	TO
12327	1214	26	make	make	VB
12327	1214	27	it	-PRON-	PRP
12327	1214	28	of	of	IN
12327	1214	29	a	a	DT
12327	1214	30	proper	proper	JJ
12327	1214	31	consistency	consistency	NN
12327	1214	32	,	,	,
12327	1214	33	to	to	TO
12327	1214	34	which	which	WDT
12327	1214	35	any	any	DT
12327	1214	36	perfume	perfume	NN
12327	1214	37	may	may	MD
12327	1214	38	be	be	VB
12327	1214	39	added	add	VBN
12327	1214	40	.	.	.
12327	1215	1	If	if	IN
12327	1215	2	essence	essence	NN
12327	1215	3	of	of	IN
12327	1215	4	rosemary	rosemary	NNP
12327	1215	5	is	be	VBZ
12327	1215	6	the	the	DT
12327	1215	7	perfume	perfume	NN
12327	1215	8	used	use	VBN
12327	1215	9	,	,	,
12327	1215	10	it	-PRON-	PRP
12327	1215	11	will	will	MD
12327	1215	12	be	be	VB
12327	1215	13	found	find	VBN
12327	1215	14	to	to	TO
12327	1215	15	promote	promote	VB
12327	1215	16	the	the	DT
12327	1215	17	growth	growth	NN
12327	1215	18	of	of	IN
12327	1215	19	the	the	DT
12327	1215	20	hair	hair	NN
12327	1215	21	.	.	.
12327	1216	1	Rum	rum	NN
12327	1216	2	and	and	CC
12327	1216	3	oil	oil	NN
12327	1216	4	of	of	IN
12327	1216	5	almonds	almond	NNS
12327	1216	6	will	will	MD
12327	1216	7	be	be	VB
12327	1216	8	of	of	IN
12327	1216	9	use	use	NN
12327	1216	10	for	for	IN
12327	1216	11	the	the	DT
12327	1216	12	same	same	JJ
12327	1216	13	purpose	purpose	NN
12327	1216	14	.	.	.
12327	1217	1	A	a	DT
12327	1217	2	warm	warm	JJ
12327	1217	3	cloth	cloth	NN
12327	1217	4	to	to	TO
12327	1217	5	rub	rub	VB
12327	1217	6	the	the	DT
12327	1217	7	hair	hair	NN
12327	1217	8	after	after	IN
12327	1217	9	brushing	brush	VBG
12327	1217	10	imparts	impart	NNS
12327	1217	11	a	a	DT
12327	1217	12	fine	fine	JJ
12327	1217	13	shiny	shiny	JJ
12327	1217	14	smoothness	smoothness	NN
12327	1217	15	.	.	.
12327	1218	1	As	as	IN
12327	1218	2	a	a	DT
12327	1218	3	bandoline	bandoline	NN
12327	1218	4	to	to	TO
12327	1218	5	make	make	VB
12327	1218	6	the	the	DT
12327	1218	7	hair	hair	NN
12327	1218	8	set	set	VBN
12327	1218	9	close	close	RB
12327	1218	10	,	,	,
12327	1218	11	the	the	DT
12327	1218	12	following	follow	VBG
12327	1218	13	will	will	MD
12327	1218	14	be	be	VB
12327	1218	15	found	find	VBN
12327	1218	16	useful	useful	JJ
12327	1218	17	and	and	CC
12327	1218	18	cheap	cheap	JJ
12327	1218	19	:	:	:
12327	1218	20	take	take	VB
12327	1218	21	a	a	DT
12327	1218	22	cupful	cupful	NN
12327	1218	23	of	of	IN
12327	1218	24	linseed	linseed	NN
12327	1218	25	,	,	,
12327	1218	26	pour	pour	VB
12327	1218	27	over	over	IN
12327	1218	28	it	-PRON-	PRP
12327	1218	29	sufficient	sufficient	JJ
12327	1218	30	boiling	boiling	NN
12327	1218	31	water	water	NN
12327	1218	32	to	to	IN
12327	1218	33	over	over	RB
12327	1218	34	,	,	,
12327	1218	35	let	let	VB
12327	1218	36	it	-PRON-	PRP
12327	1218	37	stand	stand	VB
12327	1218	38	some	some	DT
12327	1218	39	hours	hour	NNS
12327	1218	40	,	,	,
12327	1218	41	and	and	CC
12327	1218	42	then	then	RB
12327	1218	43	pour	pour	VB
12327	1218	44	over	over	IN
12327	1218	45	three	three	CD
12327	1218	46	table	table	NN
12327	1218	47	spoonsful	spoonsful	JJ
12327	1218	48	of	of	IN
12327	1218	49	rose	rose	NN
12327	1218	50	-	-	HYPH
12327	1218	51	water	water	NN
12327	1218	52	;	;	:
12327	1218	53	stir	stir	VB
12327	1218	54	the	the	DT
12327	1218	55	seeds	seed	NNS
12327	1218	56	well	well	RB
12327	1218	57	about	about	IN
12327	1218	58	,	,	,
12327	1218	59	and	and	CC
12327	1218	60	strain	strain	VB
12327	1218	61	it	-PRON-	PRP
12327	1218	62	off	off	RP
12327	1218	63	into	into	IN
12327	1218	64	a	a	DT
12327	1218	65	bottle	bottle	NN
12327	1218	66	and	and	CC
12327	1218	67	it	-PRON-	PRP
12327	1218	68	will	will	MD
12327	1218	69	be	be	VB
12327	1218	70	ready	ready	JJ
12327	1218	71	for	for	IN
12327	1218	72	use	use	NN
12327	1218	73	;	;	:
12327	1218	74	or	or	CC
12327	1218	75	take	take	VB
12327	1218	76	a	a	DT
12327	1218	77	tea	tea	NN
12327	1218	78	-	-	HYPH
12327	1218	79	spoonful	spoonful	JJ
12327	1218	80	of	of	IN
12327	1218	81	gum	gum	NN
12327	1218	82	arabic	arabic	JJ
12327	1218	83	with	with	IN
12327	1218	84	a	a	DT
12327	1218	85	little	little	JJ
12327	1218	86	Irish	irish	JJ
12327	1218	87	moss	moss	NN
12327	1218	88	,	,	,
12327	1218	89	boil	boil	VB
12327	1218	90	them	-PRON-	PRP
12327	1218	91	in	in	IN
12327	1218	92	half	half	PDT
12327	1218	93	a	a	DT
12327	1218	94	pint	pint	NN
12327	1218	95	of	of	IN
12327	1218	96	water	water	NN
12327	1218	97	till	till	IN
12327	1218	98	half	half	NN
12327	1218	99	is	be	VBZ
12327	1218	100	boiled	boil	VBN
12327	1218	101	away	away	RB
12327	1218	102	;	;	:
12327	1218	103	strain	strain	NN
12327	1218	104	and	and	CC
12327	1218	105	perfume	perfume	NN
12327	1218	106	.	.	.
12327	1219	1	To	to	TO
12327	1219	2	remove	remove	VB
12327	1219	3	superfluous	superfluous	JJ
12327	1219	4	hairs	hair	NNS
12327	1219	5	,	,	,
12327	1219	6	the	the	DT
12327	1219	7	following	follow	VBG
12327	1219	8	receipt	receipt	NN
12327	1219	9	will	will	MD
12327	1219	10	be	be	VB
12327	1219	11	found	find	VBN
12327	1219	12	effectual	effectual	JJ
12327	1219	13	,	,	,
12327	1219	14	although	although	IN
12327	1219	15	requiring	require	VBG
12327	1219	16	time	time	NN
12327	1219	17	and	and	CC
12327	1219	18	perseverance	perseverance	NN
12327	1219	19	:	:	:
12327	1219	20	mix	mix	VB
12327	1219	21	one	one	CD
12327	1219	22	ounce	ounce	NN
12327	1219	23	of	of	IN
12327	1219	24	finely	finely	RB
12327	1219	25	powdered	powder	VBN
12327	1219	26	pumice	pumice	JJ
12327	1219	27	-	-	HYPH
12327	1219	28	stone	stone	NN
12327	1219	29	with	with	IN
12327	1219	30	one	one	CD
12327	1219	31	ounce	ounce	NN
12327	1219	32	of	of	IN
12327	1219	33	powdered	powder	VBN
12327	1219	34	quick	quick	JJ
12327	1219	35	-	-	HYPH
12327	1219	36	lime	lime	NN
12327	1219	37	,	,	,
12327	1219	38	and	and	CC
12327	1219	39	rub	rub	VB
12327	1219	40	the	the	DT
12327	1219	41	mixture	mixture	NN
12327	1219	42	on	on	IN
12327	1219	43	the	the	DT
12327	1219	44	part	part	NN
12327	1219	45	from	from	IN
12327	1219	46	which	which	WDT
12327	1219	47	the	the	DT
12327	1219	48	hair	hair	NN
12327	1219	49	is	be	VBZ
12327	1219	50	to	to	TO
12327	1219	51	be	be	VB
12327	1219	52	removed	remove	VBN
12327	1219	53	,	,	,
12327	1219	54	twice	twice	RB
12327	1219	55	in	in	IN
12327	1219	56	twenty	twenty	CD
12327	1219	57	-	-	HYPH
12327	1219	58	four	four	CD
12327	1219	59	hours	hour	NNS
12327	1219	60	;	;	:
12327	1219	61	this	this	DT
12327	1219	62	will	will	MD
12327	1219	63	destroy	destroy	VB
12327	1219	64	the	the	DT
12327	1219	65	hair	hair	NN
12327	1219	66	,	,	,
12327	1219	67	and	and	CC
12327	1219	68	is	be	VBZ
12327	1219	69	an	an	DT
12327	1219	70	innocent	innocent	JJ
12327	1219	71	application	application	NN
12327	1219	72	.	.	.
12327	1220	1	In	in	IN
12327	1220	2	the	the	DT
12327	1220	3	East	East	NNP
12327	1220	4	,	,	,
12327	1220	5	a	a	DT
12327	1220	6	depilatory	depilatory	NN
12327	1220	7	is	be	VBZ
12327	1220	8	in	in	IN
12327	1220	9	use	use	NN
12327	1220	10	,	,	,
12327	1220	11	which	which	WDT
12327	1220	12	we	-PRON-	PRP
12327	1220	13	subjoin	subjoin	VBP
12327	1220	14	,	,	,
12327	1220	15	but	but	CC
12327	1220	16	which	which	WDT
12327	1220	17	requires	require	VBZ
12327	1220	18	great	great	JJ
12327	1220	19	care	care	NN
12327	1220	20	in	in	IN
12327	1220	21	employing	employ	VBG
12327	1220	22	,	,	,
12327	1220	23	as	as	IN
12327	1220	24	the	the	DT
12327	1220	25	ingredients	ingredient	NNS
12327	1220	26	are	be	VBP
12327	1220	27	likely	likely	JJ
12327	1220	28	to	to	TO
12327	1220	29	injure	injure	VB
12327	1220	30	the	the	DT
12327	1220	31	skin	skin	NN
12327	1220	32	if	if	IN
12327	1220	33	applied	apply	VBD
12327	1220	34	too	too	RB
12327	1220	35	frequently	frequently	RB
12327	1220	36	,	,	,
12327	1220	37	or	or	CC
12327	1220	38	suffered	suffer	VBN
12327	1220	39	to	to	TO
12327	1220	40	remain	remain	VB
12327	1220	41	on	on	IN
12327	1220	42	too	too	RB
12327	1220	43	long	long	RB
12327	1220	44	:	:	:
12327	1220	45	mix	mix	VB
12327	1220	46	with	with	IN
12327	1220	47	one	one	CD
12327	1220	48	ounce	ounce	NN
12327	1220	49	of	of	IN
12327	1220	50	quick	quick	JJ
12327	1220	51	-	-	HYPH
12327	1220	52	lime	lime	NN
12327	1220	53	,	,	,
12327	1220	54	one	one	CD
12327	1220	55	ounce	ounce	NN
12327	1220	56	of	of	IN
12327	1220	57	orpiment	orpiment	NN
12327	1220	58	;	;	:
12327	1220	59	put	put	VB
12327	1220	60	the	the	DT
12327	1220	61	powder	powder	NN
12327	1220	62	in	in	IN
12327	1220	63	a	a	DT
12327	1220	64	bottle	bottle	NN
12327	1220	65	with	with	IN
12327	1220	66	a	a	DT
12327	1220	67	glass	glass	NN
12327	1220	68	stopper	stopper	NN
12327	1220	69	;	;	:
12327	1220	70	when	when	WRB
12327	1220	71	required	require	VBN
12327	1220	72	for	for	IN
12327	1220	73	use	use	NN
12327	1220	74	,	,	,
12327	1220	75	mix	mix	VB
12327	1220	76	it	-PRON-	PRP
12327	1220	77	into	into	IN
12327	1220	78	a	a	DT
12327	1220	79	paste	paste	NN
12327	1220	80	with	with	IN
12327	1220	81	barley	barley	NN
12327	1220	82	-	-	HYPH
12327	1220	83	water	water	NN
12327	1220	84	;	;	:
12327	1220	85	apply	apply	VB
12327	1220	86	this	this	DT
12327	1220	87	over	over	IN
12327	1220	88	the	the	DT
12327	1220	89	part	part	NN
12327	1220	90	,	,	,
12327	1220	91	and	and	CC
12327	1220	92	let	let	VB
12327	1220	93	it	-PRON-	PRP
12327	1220	94	remain	remain	VB
12327	1220	95	some	some	DT
12327	1220	96	minutes	minute	NNS
12327	1220	97	,	,	,
12327	1220	98	then	then	RB
12327	1220	99	gently	gently	RB
12327	1220	100	take	take	VB
12327	1220	101	it	-PRON-	PRP
12327	1220	102	off	off	RP
12327	1220	103	with	with	IN
12327	1220	104	a	a	DT
12327	1220	105	silver	silver	NN
12327	1220	106	knife	knife	NN
12327	1220	107	,	,	,
12327	1220	108	and	and	CC
12327	1220	109	the	the	DT
12327	1220	110	hairs	hair	NNS
12327	1220	111	will	will	MD
12327	1220	112	be	be	VB
12327	1220	113	found	find	VBN
12327	1220	114	perfectly	perfectly	RB
12327	1220	115	removed	remove	VBN
12327	1220	116	;	;	:
12327	1220	117	the	the	DT
12327	1220	118	part	part	NN
12327	1220	119	should	should	MD
12327	1220	120	then	then	RB
12327	1220	121	be	be	VB
12327	1220	122	fomented	foment	VBN
12327	1220	123	to	to	TO
12327	1220	124	prevent	prevent	VB
12327	1220	125	any	any	DT
12327	1220	126	of	of	IN
12327	1220	127	the	the	DT
12327	1220	128	powder	powder	NN
12327	1220	129	being	be	VBG
12327	1220	130	absorbed	absorb	VBN
12327	1220	131	by	by	IN
12327	1220	132	the	the	DT
12327	1220	133	skin	skin	NN
12327	1220	134	,	,	,
12327	1220	135	and	and	CC
12327	1220	136	a	a	DT
12327	1220	137	little	little	JJ
12327	1220	138	sweet	sweet	JJ
12327	1220	139	oil	oil	NN
12327	1220	140	or	or	CC
12327	1220	141	cold	cold	JJ
12327	1220	142	cream	cream	NN
12327	1220	143	should	should	MD
12327	1220	144	be	be	VB
12327	1220	145	wiped	wipe	VBN
12327	1220	146	over	over	IN
12327	1220	147	the	the	DT
12327	1220	148	surface	surface	NN
12327	1220	149	with	with	IN
12327	1220	150	a	a	DT
12327	1220	151	feather	feather	NN
12327	1220	152	.	.	.
12327	1221	1	CHAPTER	CHAPTER	NNP
12327	1221	2	III	III	NNP
12327	1221	3	.	.	.
12327	1222	1	Teeth	tooth	NNS
12327	1222	2	.	.	.
12327	1223	1	Water	water	NN
12327	1223	2	is	be	VBZ
12327	1223	3	not	not	RB
12327	1223	4	always	always	RB
12327	1223	5	sufficient	sufficient	JJ
12327	1223	6	to	to	TO
12327	1223	7	clean	clean	VB
12327	1223	8	the	the	DT
12327	1223	9	teeth	tooth	NNS
12327	1223	10	,	,	,
12327	1223	11	but	but	CC
12327	1223	12	great	great	JJ
12327	1223	13	caution	caution	NN
12327	1223	14	should	should	MD
12327	1223	15	be	be	VB
12327	1223	16	used	use	VBN
12327	1223	17	as	as	IN
12327	1223	18	to	to	IN
12327	1223	19	the	the	DT
12327	1223	20	dentifrices	dentifrice	NNS
12327	1223	21	employed	employ	VBN
12327	1223	22	.	.	.
12327	1224	1	Charcoal	Charcoal	NNP
12327	1224	2	,	,	,
12327	1224	3	reduced	reduce	VBN
12327	1224	4	to	to	IN
12327	1224	5	an	an	DT
12327	1224	6	impalpable	impalpable	JJ
12327	1224	7	powder	powder	NN
12327	1224	8	,	,	,
12327	1224	9	and	and	CC
12327	1224	10	mixed	mix	VBN
12327	1224	11	with	with	IN
12327	1224	12	an	an	DT
12327	1224	13	equal	equal	JJ
12327	1224	14	quantity	quantity	NN
12327	1224	15	of	of	IN
12327	1224	16	magnesia	magnesia	NNP
12327	1224	17	,	,	,
12327	1224	18	renders	render	VBZ
12327	1224	19	the	the	DT
12327	1224	20	teeth	tooth	NNS
12327	1224	21	white	white	JJ
12327	1224	22	,	,	,
12327	1224	23	and	and	CC
12327	1224	24	stops	stop	VBZ
12327	1224	25	putrefaction	putrefaction	NN
12327	1224	26	.	.	.
12327	1225	1	Also	also	RB
12327	1225	2	two	two	CD
12327	1225	3	ounces	ounce	NNS
12327	1225	4	of	of	IN
12327	1225	5	prepared	prepare	VBN
12327	1225	6	chalk	chalk	NN
12327	1225	7	,	,	,
12327	1225	8	mixed	mix	VBN
12327	1225	9	with	with	IN
12327	1225	10	half	half	PDT
12327	1225	11	the	the	DT
12327	1225	12	quantity	quantity	NN
12327	1225	13	of	of	IN
12327	1225	14	powdered	powder	VBN
12327	1225	15	myrrh	myrrh	NN
12327	1225	16	,	,	,
12327	1225	17	may	may	MD
12327	1225	18	be	be	VB
12327	1225	19	used	use	VBN
12327	1225	20	with	with	IN
12327	1225	21	confidence	confidence	NN
12327	1225	22	.	.	.
12327	1226	1	Or	or	CC
12327	1226	2	,	,	,
12327	1226	3	one	one	CD
12327	1226	4	ounce	ounce	NN
12327	1226	5	of	of	IN
12327	1226	6	finely	finely	RB
12327	1226	7	powdered	powder	VBN
12327	1226	8	charcoal	charcoal	NN
12327	1226	9	,	,	,
12327	1226	10	one	one	CD
12327	1226	11	ounce	ounce	NN
12327	1226	12	of	of	IN
12327	1226	13	red	red	NNP
12327	1226	14	kino	kino	NNP
12327	1226	15	,	,	,
12327	1226	16	and	and	CC
12327	1226	17	a	a	DT
12327	1226	18	table	table	NN
12327	1226	19	spoonful	spoonful	JJ
12327	1226	20	of	of	IN
12327	1226	21	the	the	DT
12327	1226	22	leaves	leave	NNS
12327	1226	23	of	of	IN
12327	1226	24	sage	sage	NN
12327	1226	25	,	,	,
12327	1226	26	dried	dry	VBN
12327	1226	27	and	and	CC
12327	1226	28	powdered	powder	VBN
12327	1226	29	.	.	.
12327	1227	1	A	a	DT
12327	1227	2	most	most	RBS
12327	1227	3	excellent	excellent	JJ
12327	1227	4	dentifrice	dentifrice	NN
12327	1227	5	,	,	,
12327	1227	6	which	which	WDT
12327	1227	7	cleans	clean	VBZ
12327	1227	8	and	and	CC
12327	1227	9	preserves	preserve	VBZ
12327	1227	10	the	the	DT
12327	1227	11	teeth	tooth	NNS
12327	1227	12	,	,	,
12327	1227	13	is	be	VBZ
12327	1227	14	made	make	VBN
12327	1227	15	by	by	IN
12327	1227	16	mixing	mix	VBG
12327	1227	17	together	together	RB
12327	1227	18	two	two	CD
12327	1227	19	ounces	ounce	NNS
12327	1227	20	of	of	IN
12327	1227	21	brown	brown	NNP
12327	1227	22	rappee	rappee	NNP
12327	1227	23	snuff	snuff	NNP
12327	1227	24	,	,	,
12327	1227	25	one	one	CD
12327	1227	26	of	of	IN
12327	1227	27	powder	powder	NN
12327	1227	28	of	of	IN
12327	1227	29	bark	bark	NN
12327	1227	30	,	,	,
12327	1227	31	and	and	CC
12327	1227	32	one	one	CD
12327	1227	33	ounce	ounce	NN
12327	1227	34	and	and	CC
12327	1227	35	a	a	DT
12327	1227	36	half	half	NN
12327	1227	37	of	of	IN
12327	1227	38	powder	powder	NN
12327	1227	39	of	of	IN
12327	1227	40	myrrh	myrrh	NN
12327	1227	41	.	.	.
12327	1228	1	When	when	WRB
12327	1228	2	the	the	DT
12327	1228	3	gums	gum	NNS
12327	1228	4	are	be	VBP
12327	1228	5	inclined	incline	VBN
12327	1228	6	to	to	TO
12327	1228	7	shrink	shrink	VB
12327	1228	8	from	from	IN
12327	1228	9	the	the	DT
12327	1228	10	teeth	tooth	NNS
12327	1228	11	,	,	,
12327	1228	12	cold	cold	JJ
12327	1228	13	water	water	NN
12327	1228	14	should	should	MD
12327	1228	15	be	be	VB
12327	1228	16	used	use	VBN
12327	1228	17	frequently	frequently	RB
12327	1228	18	to	to	TO
12327	1228	19	rinse	rinse	VB
12327	1228	20	the	the	DT
12327	1228	21	mouth	mouth	NN
12327	1228	22	;	;	:
12327	1228	23	a	a	DT
12327	1228	24	little	little	JJ
12327	1228	25	alum	alum	NN
12327	1228	26	,	,	,
12327	1228	27	dissolved	dissolve	VBN
12327	1228	28	in	in	IN
12327	1228	29	a	a	DT
12327	1228	30	pint	pint	NN
12327	1228	31	of	of	IN
12327	1228	32	water	water	NN
12327	1228	33	,	,	,
12327	1228	34	a	a	DT
12327	1228	35	tea	tea	NN
12327	1228	36	-	-	HYPH
12327	1228	37	cup	cup	NN
12327	1228	38	full	full	JJ
12327	1228	39	of	of	IN
12327	1228	40	sherry	sherry	NN
12327	1228	41	wine	wine	NN
12327	1228	42	,	,	,
12327	1228	43	and	and	CC
12327	1228	44	a	a	DT
12327	1228	45	little	little	JJ
12327	1228	46	tincture	tincture	NN
12327	1228	47	of	of	IN
12327	1228	48	myrrh	myrrh	NN
12327	1228	49	or	or	CC
12327	1228	50	bark	bark	NN
12327	1228	51	,	,	,
12327	1228	52	will	will	MD
12327	1228	53	be	be	VB
12327	1228	54	found	find	VBN
12327	1228	55	extremely	extremely	RB
12327	1228	56	beneficial	beneficial	JJ
12327	1228	57	in	in	IN
12327	1228	58	restoring	restore	VBG
12327	1228	59	the	the	DT
12327	1228	60	gums	gum	NNS
12327	1228	61	to	to	IN
12327	1228	62	a	a	DT
12327	1228	63	firm	firm	JJ
12327	1228	64	and	and	CC
12327	1228	65	healthy	healthy	JJ
12327	1228	66	state	state	NN
12327	1228	67	.	.	.
12327	1229	1	This	this	DT
12327	1229	2	receipt	receipt	NN
12327	1229	3	was	be	VBD
12327	1229	4	given	give	VBN
12327	1229	5	verbally	verbally	RB
12327	1229	6	by	by	IN
12327	1229	7	one	one	CD
12327	1229	8	of	of	IN
12327	1229	9	our	-PRON-	PRP$
12327	1229	10	first	first	JJ
12327	1229	11	dentists	dentist	NNS
12327	1229	12	.	.	.
12327	1230	1	Every	every	DT
12327	1230	2	precaution	precaution	NN
12327	1230	3	should	should	MD
12327	1230	4	be	be	VB
12327	1230	5	used	use	VBN
12327	1230	6	to	to	TO
12327	1230	7	prevent	prevent	VB
12327	1230	8	the	the	DT
12327	1230	9	accumulation	accumulation	NN
12327	1230	10	of	of	IN
12327	1230	11	tartar	tartar	NN
12327	1230	12	upon	upon	IN
12327	1230	13	the	the	DT
12327	1230	14	teeth	tooth	NNS
12327	1230	15	;	;	:
12327	1230	16	this	this	DT
12327	1230	17	is	be	VBZ
12327	1230	18	best	well	RBS
12327	1230	19	done	do	VBN
12327	1230	20	by	by	IN
12327	1230	21	a	a	DT
12327	1230	22	regular	regular	JJ
12327	1230	23	attention	attention	NN
12327	1230	24	to	to	IN
12327	1230	25	cleanliness	cleanliness	NN
12327	1230	26	,	,	,
12327	1230	27	especially	especially	RB
12327	1230	28	during	during	IN
12327	1230	29	and	and	CC
12327	1230	30	after	after	IN
12327	1230	31	illness	illness	NN
12327	1230	32	.	.	.
12327	1231	1	"	"	``
12327	1231	2	Prevention	prevention	NN
12327	1231	3	is	be	VBZ
12327	1231	4	always	always	RB
12327	1231	5	better	well	JJR
12327	1231	6	than	than	IN
12327	1231	7	cure	cure	VB
12327	1231	8	,	,	,
12327	1231	9	"	"	''
12327	1231	10	and	and	CC
12327	1231	11	the	the	DT
12327	1231	12	operation	operation	NN
12327	1231	13	of	of	IN
12327	1231	14	scaling	scaling	NN
12327	1231	15	often	often	RB
12327	1231	16	leaves	leave	VBZ
12327	1231	17	the	the	DT
12327	1231	18	teeth	tooth	NNS
12327	1231	19	weak	weak	JJ
12327	1231	20	and	and	CC
12327	1231	21	liable	liable	JJ
12327	1231	22	to	to	TO
12327	1231	23	decay	decay	VB
12327	1231	24	.	.	.
12327	1232	1	Acids	acid	NNS
12327	1232	2	of	of	IN
12327	1232	3	all	all	DT
12327	1232	4	sorts	sort	NNS
12327	1232	5	are	be	VBP
12327	1232	6	injurious	injurious	JJ
12327	1232	7	to	to	IN
12327	1232	8	the	the	DT
12327	1232	9	teeth	tooth	NNS
12327	1232	10	,	,	,
12327	1232	11	and	and	CC
12327	1232	12	very	very	RB
12327	1232	13	hot	hot	JJ
12327	1232	14	or	or	CC
12327	1232	15	cold	cold	JJ
12327	1232	16	liquids	liquid	NNS
12327	1232	17	discolour	discolour	VBD
12327	1232	18	them	-PRON-	PRP
12327	1232	19	.	.	.
12327	1233	1	The	the	DT
12327	1233	2	best	good	JJS
12327	1233	3	toothpick	toothpick	NN
12327	1233	4	is	be	VBZ
12327	1233	5	a	a	DT
12327	1233	6	finely	finely	RB
12327	1233	7	-	-	HYPH
12327	1233	8	pointed	point	VBN
12327	1233	9	stick	stick	NN
12327	1233	10	of	of	IN
12327	1233	11	cedar	cedar	NN
12327	1233	12	.	.	.
12327	1234	1	Toothbrushes	toothbrush	NNS
12327	1234	2	should	should	MD
12327	1234	3	not	not	RB
12327	1234	4	be	be	VB
12327	1234	5	too	too	RB
12327	1234	6	hard	hard	JJ
12327	1234	7	,	,	,
12327	1234	8	and	and	CC
12327	1234	9	should	should	MD
12327	1234	10	be	be	VB
12327	1234	11	used	use	VBN
12327	1234	12	,	,	,
12327	1234	13	not	not	RB
12327	1234	14	only	only	RB
12327	1234	15	to	to	IN
12327	1234	16	the	the	DT
12327	1234	17	teeth	tooth	NNS
12327	1234	18	,	,	,
12327	1234	19	but	but	CC
12327	1234	20	to	to	IN
12327	1234	21	the	the	DT
12327	1234	22	gums	gum	NNS
12327	1234	23	,	,	,
12327	1234	24	as	as	IN
12327	1234	25	friction	friction	NN
12327	1234	26	is	be	VBZ
12327	1234	27	highly	highly	RB
12327	1234	28	salutary	salutary	JJ
12327	1234	29	to	to	IN
12327	1234	30	them	-PRON-	PRP
12327	1234	31	.	.	.
12327	1235	1	To	to	TO
12327	1235	2	polish	polish	VB
12327	1235	3	the	the	DT
12327	1235	4	front	front	JJ
12327	1235	5	teeth	tooth	NNS
12327	1235	6	,	,	,
12327	1235	7	it	-PRON-	PRP
12327	1235	8	is	be	VBZ
12327	1235	9	better	well	JJR
12327	1235	10	to	to	TO
12327	1235	11	use	use	VB
12327	1235	12	a	a	DT
12327	1235	13	piece	piece	NN
12327	1235	14	of	of	IN
12327	1235	15	flannel	flannel	NN
12327	1235	16	than	than	IN
12327	1235	17	a	a	DT
12327	1235	18	brush	brush	NN
12327	1235	19	.	.	.
12327	1236	1	Toothache	Toothache	NNP
12327	1236	2	is	be	VBZ
12327	1236	3	a	a	DT
12327	1236	4	very	very	RB
12327	1236	5	painful	painful	JJ
12327	1236	6	malady	malady	NN
12327	1236	7	,	,	,
12327	1236	8	and	and	CC
12327	1236	9	the	the	DT
12327	1236	10	sufferer	sufferer	NN
12327	1236	11	often	often	RB
12327	1236	12	flies	fly	VBZ
12327	1236	13	to	to	IN
12327	1236	14	the	the	DT
12327	1236	15	most	most	RBS
12327	1236	16	powerful	powerful	JJ
12327	1236	17	spirits	spirit	NNS
12327	1236	18	to	to	TO
12327	1236	19	obtain	obtain	VB
12327	1236	20	relief	relief	NN
12327	1236	21	;	;	:
12327	1236	22	but	but	CC
12327	1236	23	they	-PRON-	PRP
12327	1236	24	afford	afford	VBP
12327	1236	25	only	only	RB
12327	1236	26	temporary	temporary	JJ
12327	1236	27	ease	ease	NN
12327	1236	28	,	,	,
12327	1236	29	and	and	CC
12327	1236	30	lay	lie	VBD
12327	1236	31	the	the	DT
12327	1236	32	foundation	foundation	NN
12327	1236	33	for	for	IN
12327	1236	34	increased	increase	VBN
12327	1236	35	pain	pain	NN
12327	1236	36	.	.	.
12327	1237	1	A	a	DT
12327	1237	2	poultice	poultice	NN
12327	1237	3	laid	lay	VBN
12327	1237	4	on	on	IN
12327	1237	5	the	the	DT
12327	1237	6	gum	gum	NN
12327	1237	7	not	not	RB
12327	1237	8	too	too	RB
12327	1237	9	hot	hot	JJ
12327	1237	10	takes	take	VBZ
12327	1237	11	off	off	RP
12327	1237	12	inflammation	inflammation	NN
12327	1237	13	,	,	,
12327	1237	14	or	or	CC
12327	1237	15	laudanum	laudanum	JJ
12327	1237	16	and	and	CC
12327	1237	17	spirits	spirit	NNS
12327	1237	18	of	of	IN
12327	1237	19	camphor	camphor	NNP
12327	1237	20	applied	apply	VBD
12327	1237	21	to	to	IN
12327	1237	22	the	the	DT
12327	1237	23	cheek	cheek	NN
12327	1237	24	externally	externally	RB
12327	1237	25	;	;	:
12327	1237	26	or	or	CC
12327	1237	27	mix	mix	VB
12327	1237	28	with	with	IN
12327	1237	29	spirits	spirit	NNS
12327	1237	30	of	of	IN
12327	1237	31	camphor	camphor	NNP
12327	1237	32	an	an	DT
12327	1237	33	equal	equal	JJ
12327	1237	34	quantity	quantity	NN
12327	1237	35	of	of	IN
12327	1237	36	myrrh	myrrh	NN
12327	1237	37	,	,	,
12327	1237	38	dilute	dilute	VB
12327	1237	39	it	-PRON-	PRP
12327	1237	40	with	with	IN
12327	1237	41	warm	warm	JJ
12327	1237	42	water	water	NN
12327	1237	43	,	,	,
12327	1237	44	and	and	CC
12327	1237	45	hold	hold	VB
12327	1237	46	it	-PRON-	PRP
12327	1237	47	in	in	IN
12327	1237	48	the	the	DT
12327	1237	49	mouth	mouth	NN
12327	1237	50	;	;	:
12327	1237	51	also	also	RB
12327	1237	52	a	a	DT
12327	1237	53	few	few	JJ
12327	1237	54	drops	drop	NNS
12327	1237	55	of	of	IN
12327	1237	56	laudanum	laudanum	NN
12327	1237	57	and	and	CC
12327	1237	58	oil	oil	NN
12327	1237	59	of	of	IN
12327	1237	60	cloves	clove	NNS
12327	1237	61	applied	apply	VBN
12327	1237	62	to	to	IN
12327	1237	63	decayed	decay	VBN
12327	1237	64	teeth	tooth	NNS
12327	1237	65	often	often	RB
12327	1237	66	affords	afford	VBZ
12327	1237	67	instantaneous	instantaneous	JJ
12327	1237	68	relief	relief	NN
12327	1237	69	.	.	.
12327	1238	1	Powdered	powdered	JJ
12327	1238	2	cloves	clove	NNS
12327	1238	3	and	and	CC
12327	1238	4	powdered	powder	VBN
12327	1238	5	alum	alum	NN
12327	1238	6	,	,	,
12327	1238	7	rubbed	rub	VBN
12327	1238	8	on	on	IN
12327	1238	9	the	the	DT
12327	1238	10	gum	gum	NN
12327	1238	11	and	and	CC
12327	1238	12	put	put	VBD
12327	1238	13	in	in	RP
12327	1238	14	the	the	DT
12327	1238	15	diseased	disease	VBN
12327	1238	16	tooth	tooth	NN
12327	1238	17	will	will	MD
12327	1238	18	sometimes	sometimes	RB
12327	1238	19	lessen	lessen	VB
12327	1238	20	the	the	DT
12327	1238	21	pain	pain	NN
12327	1238	22	.	.	.
12327	1239	1	Toothache	Toothache	NNP
12327	1239	2	often	often	RB
12327	1239	3	proceeds	proceed	VBZ
12327	1239	4	from	from	IN
12327	1239	5	some	some	DT
12327	1239	6	irritation	irritation	NN
12327	1239	7	in	in	IN
12327	1239	8	the	the	DT
12327	1239	9	digestive	digestive	JJ
12327	1239	10	organs	organ	NNS
12327	1239	11	or	or	CC
12327	1239	12	the	the	DT
12327	1239	13	nervous	nervous	JJ
12327	1239	14	system	system	NN
12327	1239	15	:	:	:
12327	1239	16	in	in	IN
12327	1239	17	such	such	JJ
12327	1239	18	cases	case	NNS
12327	1239	19	pain	pain	NN
12327	1239	20	can	can	MD
12327	1239	21	only	only	RB
12327	1239	22	be	be	VB
12327	1239	23	removed	remove	VBN
12327	1239	24	by	by	IN
12327	1239	25	proper	proper	JJ
12327	1239	26	medical	medical	JJ
12327	1239	27	treatment	treatment	NN
12327	1239	28	.	.	.
12327	1240	1	CHAPTER	CHAPTER	NNP
12327	1240	2	IV	IV	NNP
12327	1240	3	.	.	.
12327	1241	1	Hands	hand	NNS
12327	1241	2	.	.	.
12327	1242	1	Nothing	nothing	NN
12327	1242	2	contributes	contribute	VBZ
12327	1242	3	more	more	JJR
12327	1242	4	to	to	IN
12327	1242	5	the	the	DT
12327	1242	6	elegance	elegance	NN
12327	1242	7	and	and	CC
12327	1242	8	refinement	refinement	NN
12327	1242	9	of	of	IN
12327	1242	10	a	a	DT
12327	1242	11	lady	lady	NN
12327	1242	12	's	's	POS
12327	1242	13	appearance	appearance	NN
12327	1242	14	than	than	IN
12327	1242	15	delicate	delicate	JJ
12327	1242	16	hands	hand	NNS
12327	1242	17	;	;	:
12327	1242	18	and	and	CC
12327	1242	19	it	-PRON-	PRP
12327	1242	20	is	be	VBZ
12327	1242	21	surprising	surprising	JJ
12327	1242	22	how	how	WRB
12327	1242	23	much	much	JJ
12327	1242	24	it	-PRON-	PRP
12327	1242	25	is	be	VBZ
12327	1242	26	in	in	IN
12327	1242	27	the	the	DT
12327	1242	28	power	power	NN
12327	1242	29	of	of	IN
12327	1242	30	all	all	DT
12327	1242	31	,	,	,
12327	1242	32	by	by	IN
12327	1242	33	proper	proper	JJ
12327	1242	34	care	care	NN
12327	1242	35	and	and	CC
12327	1242	36	attention	attention	NN
12327	1242	37	,	,	,
12327	1242	38	to	to	TO
12327	1242	39	improve	improve	VB
12327	1242	40	them	-PRON-	PRP
12327	1242	41	.	.	.
12327	1243	1	Gloves	glove	NNS
12327	1243	2	should	should	MD
12327	1243	3	be	be	VB
12327	1243	4	worn	wear	VBN
12327	1243	5	at	at	IN
12327	1243	6	every	every	DT
12327	1243	7	opportunity	opportunity	NN
12327	1243	8	,	,	,
12327	1243	9	and	and	CC
12327	1243	10	these	these	DT
12327	1243	11	should	should	MD
12327	1243	12	invariably	invariably	RB
12327	1243	13	be	be	VB
12327	1243	14	of	of	IN
12327	1243	15	kid	kid	NN
12327	1243	16	;	;	:
12327	1243	17	silk	silk	NN
12327	1243	18	gloves	glove	NNS
12327	1243	19	and	and	CC
12327	1243	20	mittens	mittens	NNP
12327	1243	21	,	,	,
12327	1243	22	although	although	IN
12327	1243	23	pretty	pretty	JJ
12327	1243	24	and	and	CC
12327	1243	25	tasteful	tasteful	JJ
12327	1243	26	,	,	,
12327	1243	27	are	be	VBP
12327	1243	28	far	far	RB
12327	1243	29	from	from	IN
12327	1243	30	fulfilling	fulfil	VBG
12327	1243	31	the	the	DT
12327	1243	32	same	same	JJ
12327	1243	33	object	object	NN
12327	1243	34	.	.	.
12327	1244	1	The	the	DT
12327	1244	2	hands	hand	NNS
12327	1244	3	should	should	MD
12327	1244	4	be	be	VB
12327	1244	5	regularly	regularly	RB
12327	1244	6	washed	wash	VBN
12327	1244	7	in	in	IN
12327	1244	8	tepid	tepid	NN
12327	1244	9	water	water	NN
12327	1244	10	,	,	,
12327	1244	11	as	as	IN
12327	1244	12	cold	cold	JJ
12327	1244	13	water	water	NN
12327	1244	14	hardens	harden	NNS
12327	1244	15	,	,	,
12327	1244	16	and	and	CC
12327	1244	17	renders	render	VBZ
12327	1244	18	them	-PRON-	PRP
12327	1244	19	liable	liable	JJ
12327	1244	20	to	to	IN
12327	1244	21	chap	chap	NNP
12327	1244	22	,	,	,
12327	1244	23	while	while	IN
12327	1244	24	hot	hot	JJ
12327	1244	25	water	water	NN
12327	1244	26	wrinkles	wrinkle	VBZ
12327	1244	27	them	-PRON-	PRP
12327	1244	28	.	.	.
12327	1245	1	All	all	DT
12327	1245	2	stains	stain	NNS
12327	1245	3	of	of	IN
12327	1245	4	ink	ink	NN
12327	1245	5	,	,	,
12327	1245	6	&	&	CC
12327	1245	7	c.	c.	NNP
12327	1245	8	,	,	,
12327	1245	9	should	should	MD
12327	1245	10	be	be	VB
12327	1245	11	immediately	immediately	RB
12327	1245	12	removed	remove	VBN
12327	1245	13	with	with	IN
12327	1245	14	lemon	lemon	NN
12327	1245	15	-	-	HYPH
12327	1245	16	juice	juice	NN
12327	1245	17	and	and	CC
12327	1245	18	salt	salt	NN
12327	1245	19	:	:	:
12327	1245	20	every	every	DT
12327	1245	21	lady	lady	NN
12327	1245	22	should	should	MD
12327	1245	23	have	have	VB
12327	1245	24	a	a	DT
12327	1245	25	bottle	bottle	NN
12327	1245	26	of	of	IN
12327	1245	27	this	this	DT
12327	1245	28	mixture	mixture	NN
12327	1245	29	on	on	IN
12327	1245	30	her	-PRON-	PRP$
12327	1245	31	toilette	toilette	NN
12327	1245	32	ready	ready	JJ
12327	1245	33	prepared	prepare	VBD
12327	1245	34	for	for	IN
12327	1245	35	the	the	DT
12327	1245	36	purpose	purpose	NN
12327	1245	37	.	.	.
12327	1246	1	The	the	DT
12327	1246	2	receipts	receipt	NNS
12327	1246	3	which	which	WDT
12327	1246	4	we	-PRON-	PRP
12327	1246	5	have	have	VBP
12327	1246	6	already	already	RB
12327	1246	7	given	give	VBN
12327	1246	8	as	as	IN
12327	1246	9	emollients	emollient	NNS
12327	1246	10	for	for	IN
12327	1246	11	the	the	DT
12327	1246	12	skin	skin	NN
12327	1246	13	are	be	VBP
12327	1246	14	suitable	suitable	JJ
12327	1246	15	for	for	IN
12327	1246	16	softening	soften	VBG
12327	1246	17	the	the	DT
12327	1246	18	hands	hand	NNS
12327	1246	19	and	and	CC
12327	1246	20	rendering	render	VBG
12327	1246	21	them	-PRON-	PRP
12327	1246	22	smooth	smooth	JJ
12327	1246	23	and	and	CC
12327	1246	24	delicate	delicate	JJ
12327	1246	25	.	.	.
12327	1247	1	The	the	DT
12327	1247	2	nails	nail	NNS
12327	1247	3	require	require	VBP
12327	1247	4	daily	daily	JJ
12327	1247	5	attention	attention	NN
12327	1247	6	:	:	:
12327	1247	7	they	-PRON-	PRP
12327	1247	8	should	should	MD
12327	1247	9	be	be	VB
12327	1247	10	cut	cut	VBN
12327	1247	11	every	every	DT
12327	1247	12	two	two	CD
12327	1247	13	or	or	CC
12327	1247	14	three	three	CD
12327	1247	15	days	day	NNS
12327	1247	16	in	in	IN
12327	1247	17	an	an	DT
12327	1247	18	oval	oval	JJ
12327	1247	19	form	form	NN
12327	1247	20	.	.	.
12327	1248	1	A	a	DT
12327	1248	2	piece	piece	NN
12327	1248	3	of	of	IN
12327	1248	4	flannel	flannel	NN
12327	1248	5	is	be	VBZ
12327	1248	6	better	well	JJR
12327	1248	7	than	than	IN
12327	1248	8	a	a	DT
12327	1248	9	nail	nail	NN
12327	1248	10	-	-	HYPH
12327	1248	11	brush	brush	NN
12327	1248	12	to	to	TO
12327	1248	13	clean	clean	VB
12327	1248	14	them	-PRON-	PRP
12327	1248	15	with	with	IN
12327	1248	16	,	,	,
12327	1248	17	as	as	IN
12327	1248	18	it	-PRON-	PRP
12327	1248	19	does	do	VBZ
12327	1248	20	not	not	RB
12327	1248	21	separate	separate	VB
12327	1248	22	the	the	DT
12327	1248	23	nail	nail	NN
12327	1248	24	from	from	IN
12327	1248	25	the	the	DT
12327	1248	26	finger	finger	NN
12327	1248	27	.	.	.
12327	1249	1	When	when	WRB
12327	1249	2	dried	dry	VBN
12327	1249	3	,	,	,
12327	1249	4	a	a	DT
12327	1249	5	little	little	JJ
12327	1249	6	pummice	pummice	NN
12327	1249	7	-	-	HYPH
12327	1249	8	stone	stone	NN
12327	1249	9	,	,	,
12327	1249	10	finely	finely	RB
12327	1249	11	powdered	powder	VBN
12327	1249	12	,	,	,
12327	1249	13	with	with	IN
12327	1249	14	powdered	powdered	JJ
12327	1249	15	orris	orris	NN
12327	1249	16	-	-	HYPH
12327	1249	17	root	root	NN
12327	1249	18	,	,	,
12327	1249	19	in	in	IN
12327	1249	20	the	the	DT
12327	1249	21	proportion	proportion	NN
12327	1249	22	of	of	IN
12327	1249	23	a	a	DT
12327	1249	24	quarter	quarter	NN
12327	1249	25	of	of	IN
12327	1249	26	a	a	DT
12327	1249	27	tea	tea	NN
12327	1249	28	-	-	HYPH
12327	1249	29	spoonful	spoonful	JJ
12327	1249	30	to	to	IN
12327	1249	31	a	a	DT
12327	1249	32	tea	tea	NN
12327	1249	33	-	-	HYPH
12327	1249	34	spoonful	spoonful	JJ
12327	1249	35	of	of	IN
12327	1249	36	the	the	DT
12327	1249	37	former	former	JJ
12327	1249	38	,	,	,
12327	1249	39	mixed	mixed	JJ
12327	1249	40	together	together	RB
12327	1249	41	,	,	,
12327	1249	42	and	and	CC
12327	1249	43	rubbed	rub	VBD
12327	1249	44	on	on	IN
12327	1249	45	the	the	DT
12327	1249	46	nails	nail	NNS
12327	1249	47	gently	gently	RB
12327	1249	48	,	,	,
12327	1249	49	gives	give	VBZ
12327	1249	50	them	-PRON-	PRP
12327	1249	51	a	a	DT
12327	1249	52	fine	fine	JJ
12327	1249	53	polish	polish	NN
12327	1249	54	,	,	,
12327	1249	55	and	and	CC
12327	1249	56	removes	remove	VBZ
12327	1249	57	all	all	DT
12327	1249	58	inequalities	inequality	NNS
12327	1249	59	.	.	.
12327	1250	1	A	a	DT
12327	1250	2	piece	piece	NN
12327	1250	3	of	of	IN
12327	1250	4	sponge	sponge	NN
12327	1250	5	,	,	,
12327	1250	6	dipped	dip	VBN
12327	1250	7	in	in	IN
12327	1250	8	oil	oil	NN
12327	1250	9	of	of	IN
12327	1250	10	roses	rose	NNS
12327	1250	11	and	and	CC
12327	1250	12	emery	emery	NN
12327	1250	13	,	,	,
12327	1250	14	may	may	MD
12327	1250	15	be	be	VB
12327	1250	16	used	use	VBN
12327	1250	17	for	for	IN
12327	1250	18	the	the	DT
12327	1250	19	same	same	JJ
12327	1250	20	purpose	purpose	NN
12327	1250	21	.	.	.
12327	1251	1	When	when	WRB
12327	1251	2	the	the	DT
12327	1251	3	nails	nail	NNS
12327	1251	4	are	be	VBP
12327	1251	5	disposed	dispose	VBN
12327	1251	6	to	to	TO
12327	1251	7	break	break	VB
12327	1251	8	,	,	,
12327	1251	9	a	a	DT
12327	1251	10	little	little	JJ
12327	1251	11	oil	oil	NN
12327	1251	12	or	or	CC
12327	1251	13	cold	cold	JJ
12327	1251	14	cream	cream	NN
12327	1251	15	should	should	MD
12327	1251	16	be	be	VB
12327	1251	17	applied	apply	VBN
12327	1251	18	at	at	IN
12327	1251	19	night	night	NN
12327	1251	20	.	.	.
12327	1252	1	Sand	sand	NN
12327	1252	2	-	-	HYPH
12327	1252	3	balls	ball	NNS
12327	1252	4	are	be	VBP
12327	1252	5	excellent	excellent	JJ
12327	1252	6	for	for	IN
12327	1252	7	removing	remove	VBG
12327	1252	8	hardness	hardness	NN
12327	1252	9	of	of	IN
12327	1252	10	the	the	DT
12327	1252	11	hands	hand	NNS
12327	1252	12	.	.	.
12327	1253	1	Palm	palm	NN
12327	1253	2	soap	soap	NN
12327	1253	3	,	,	,
12327	1253	4	Castille	Castille	NNP
12327	1253	5	soap	soap	NN
12327	1253	6	,	,	,
12327	1253	7	and	and	CC
12327	1253	8	those	those	DT
12327	1253	9	which	which	WDT
12327	1253	10	are	be	VBP
12327	1253	11	the	the	DT
12327	1253	12	least	least	RBS
12327	1253	13	perfumed	perfumed	JJ
12327	1253	14	,	,	,
12327	1253	15	should	should	MD
12327	1253	16	always	always	RB
12327	1253	17	be	be	VB
12327	1253	18	preferred	prefer	VBN
12327	1253	19	.	.	.
12327	1254	1	Night	night	NN
12327	1254	2	-	-	HYPH
12327	1254	3	gloves	glove	NNS
12327	1254	4	are	be	VBP
12327	1254	5	considered	consider	VBN
12327	1254	6	to	to	TO
12327	1254	7	make	make	VB
12327	1254	8	the	the	DT
12327	1254	9	hands	hand	NNS
12327	1254	10	white	white	JJ
12327	1254	11	and	and	CC
12327	1254	12	soft	soft	JJ
12327	1254	13	,	,	,
12327	1254	14	but	but	CC
12327	1254	15	they	-PRON-	PRP
12327	1254	16	are	be	VBP
12327	1254	17	attended	attend	VBN
12327	1254	18	with	with	IN
12327	1254	19	inconvenience	inconvenience	NN
12327	1254	20	,	,	,
12327	1254	21	besides	besides	IN
12327	1254	22	being	be	VBG
12327	1254	23	very	very	RB
12327	1254	24	unwholesome	unwholesome	JJ
12327	1254	25	;	;	:
12327	1254	26	and	and	CC
12327	1254	27	the	the	DT
12327	1254	28	hands	hand	NNS
12327	1254	29	may	may	MD
12327	1254	30	be	be	VB
12327	1254	31	rendered	render	VBN
12327	1254	32	as	as	RB
12327	1254	33	white	white	JJ
12327	1254	34	as	as	IN
12327	1254	35	the	the	DT
12327	1254	36	nature	nature	NN
12327	1254	37	of	of	IN
12327	1254	38	the	the	DT
12327	1254	39	complexion	complexion	NN
12327	1254	40	will	will	MD
12327	1254	41	allow	allow	VB
12327	1254	42	,	,	,
12327	1254	43	by	by	IN
12327	1254	44	constantly	constantly	RB
12327	1254	45	wearing	wear	VBG
12327	1254	46	gloves	glove	NNS
12327	1254	47	in	in	IN
12327	1254	48	the	the	DT
12327	1254	49	day	day	NN
12327	1254	50	-	-	HYPH
12327	1254	51	time	time	NN
12327	1254	52	,	,	,
12327	1254	53	and	and	CC
12327	1254	54	using	use	VBG
12327	1254	55	any	any	DT
12327	1254	56	of	of	IN
12327	1254	57	the	the	DT
12327	1254	58	emollients	emollient	NNS
12327	1254	59	we	-PRON-	PRP
12327	1254	60	have	have	VBP
12327	1254	61	recommended	recommend	VBN
12327	1254	62	for	for	IN
12327	1254	63	softening	soften	VBG
12327	1254	64	and	and	CC
12327	1254	65	improving	improve	VBG
12327	1254	66	the	the	DT
12327	1254	67	skin	skin	NN
12327	1254	68	.	.	.
12327	1255	1	CHAPTER	CHAPTER	NNP
12327	1255	2	V.	V.	NNP
12327	1255	3	Dress	Dress	NNP
12327	1255	4	.	.	.
12327	1256	1	In	in	IN
12327	1256	2	dress	dress	NN
12327	1256	3	,	,	,
12327	1256	4	simplicity	simplicity	NN
12327	1256	5	should	should	MD
12327	1256	6	be	be	VB
12327	1256	7	preferred	prefer	VBN
12327	1256	8	to	to	IN
12327	1256	9	magnificence	magnificence	NN
12327	1256	10	:	:	:
12327	1256	11	it	-PRON-	PRP
12327	1256	12	is	be	VBZ
12327	1256	13	surely	surely	RB
12327	1256	14	more	more	JJR
12327	1256	15	gratifying	gratifying	JJ
12327	1256	16	to	to	TO
12327	1256	17	be	be	VB
12327	1256	18	admired	admire	VBN
12327	1256	19	for	for	IN
12327	1256	20	a	a	DT
12327	1256	21	refined	refined	JJ
12327	1256	22	taste	taste	NN
12327	1256	23	,	,	,
12327	1256	24	than	than	IN
12327	1256	25	for	for	IN
12327	1256	26	an	an	DT
12327	1256	27	elaborate	elaborate	JJ
12327	1256	28	and	and	CC
12327	1256	29	dazzling	dazzle	VBG
12327	1256	30	splendour;--the	splendour;--the	,
12327	1256	31	former	former	JJ
12327	1256	32	always	always	RB
12327	1256	33	produces	produce	VBZ
12327	1256	34	pleasing	pleasing	JJ
12327	1256	35	impressions	impression	NNS
12327	1256	36	,	,	,
12327	1256	37	while	while	IN
12327	1256	38	the	the	DT
12327	1256	39	latter	latter	JJ
12327	1256	40	generally	generally	RB
12327	1256	41	only	only	RB
12327	1256	42	provokes	provoke	VBZ
12327	1256	43	criticism	criticism	NN
12327	1256	44	.	.	.
12327	1257	1	Too	too	RB
12327	1257	2	costly	costly	JJ
12327	1257	3	an	an	DT
12327	1257	4	attire	attire	NN
12327	1257	5	forms	form	VBZ
12327	1257	6	a	a	DT
12327	1257	7	sort	sort	NN
12327	1257	8	of	of	IN
12327	1257	9	fortification	fortification	NN
12327	1257	10	around	around	IN
12327	1257	11	a	a	DT
12327	1257	12	woman	woman	NN
12327	1257	13	which	which	WDT
12327	1257	14	wards	ward	VBZ
12327	1257	15	off	off	RP
12327	1257	16	the	the	DT
12327	1257	17	admiration	admiration	NN
12327	1257	18	she	-PRON-	PRP
12327	1257	19	might	may	MD
12327	1257	20	otherwise	otherwise	RB
12327	1257	21	attract	attract	VB
12327	1257	22	.	.	.
12327	1258	1	The	the	DT
12327	1258	2	true	true	JJ
12327	1258	3	art	art	NN
12327	1258	4	of	of	IN
12327	1258	5	dress	dress	NN
12327	1258	6	is	be	VBZ
12327	1258	7	to	to	TO
12327	1258	8	make	make	VB
12327	1258	9	it	-PRON-	PRP
12327	1258	10	harmonize	harmonize	VB
12327	1258	11	so	so	RB
12327	1258	12	perfectly	perfectly	RB
12327	1258	13	with	with	IN
12327	1258	14	the	the	DT
12327	1258	15	style	style	NN
12327	1258	16	of	of	IN
12327	1258	17	countenance	countenance	NN
12327	1258	18	and	and	CC
12327	1258	19	figure	figure	NN
12327	1258	20	as	as	IN
12327	1258	21	to	to	TO
12327	1258	22	identify	identify	VB
12327	1258	23	it	-PRON-	PRP
12327	1258	24	,	,	,
12327	1258	25	as	as	IN
12327	1258	26	it	-PRON-	PRP
12327	1258	27	were	be	VBD
12327	1258	28	,	,	,
12327	1258	29	with	with	IN
12327	1258	30	the	the	DT
12327	1258	31	character	character	NN
12327	1258	32	of	of	IN
12327	1258	33	the	the	DT
12327	1258	34	wearer	wearer	NN
12327	1258	35	.	.	.
12327	1259	1	All	all	DT
12327	1259	2	ornaments	ornament	NNS
12327	1259	3	and	and	CC
12327	1259	4	trimmings	trimming	NNS
12327	1259	5	should	should	MD
12327	1259	6	be	be	VB
12327	1259	7	adopted	adopt	VBN
12327	1259	8	sparingly	sparingly	RB
12327	1259	9	;	;	:
12327	1259	10	trinkets	trinket	NNS
12327	1259	11	and	and	CC
12327	1259	12	jewellery	jewellery	NN
12327	1259	13	should	should	MD
12327	1259	14	seldom	seldom	RB
12327	1259	15	appear	appear	VB
12327	1259	16	to	to	TO
12327	1259	17	be	be	VB
12327	1259	18	worn	wear	VBN
12327	1259	19	merely	merely	RB
12327	1259	20	for	for	IN
12327	1259	21	display	display	NN
12327	1259	22	;	;	:
12327	1259	23	they	-PRON-	PRP
12327	1259	24	should	should	MD
12327	1259	25	be	be	VB
12327	1259	26	so	so	RB
12327	1259	27	selected	select	VBN
12327	1259	28	and	and	CC
12327	1259	29	arranged	arrange	VBD
12327	1259	30	as	as	IN
12327	1259	31	to	to	TO
12327	1259	32	seem	seem	VB
12327	1259	33	necessary	necessary	JJ
12327	1259	34	,	,	,
12327	1259	35	either	either	CC
12327	1259	36	for	for	IN
12327	1259	37	the	the	DT
12327	1259	38	proper	proper	JJ
12327	1259	39	adjustment	adjustment	NN
12327	1259	40	of	of	IN
12327	1259	41	some	some	DT
12327	1259	42	part	part	NN
12327	1259	43	of	of	IN
12327	1259	44	the	the	DT
12327	1259	45	dress	dress	NN
12327	1259	46	,	,	,
12327	1259	47	or	or	CC
12327	1259	48	worn	wear	VBN
12327	1259	49	for	for	IN
12327	1259	50	the	the	DT
12327	1259	51	sake	sake	NN
12327	1259	52	of	of	IN
12327	1259	53	pleasing	pleasing	JJ
12327	1259	54	associations	association	NNS
12327	1259	55	.	.	.
12327	1260	1	Fashion	fashion	NN
12327	1260	2	should	should	MD
12327	1260	3	never	never	RB
12327	1260	4	be	be	VB
12327	1260	5	followed	follow	VBN
12327	1260	6	too	too	RB
12327	1260	7	closely	closely	RB
12327	1260	8	,	,	,
12327	1260	9	still	still	RB
12327	1260	10	less	less	JJR
12327	1260	11	should	should	MD
12327	1260	12	a	a	DT
12327	1260	13	singularity	singularity	NN
12327	1260	14	of	of	IN
12327	1260	15	style	style	NN
12327	1260	16	be	be	VB
12327	1260	17	affected	affect	VBN
12327	1260	18	;	;	:
12327	1260	19	the	the	DT
12327	1260	20	prevailing	prevailing	JJ
12327	1260	21	mode	mode	NN
12327	1260	22	should	should	MD
12327	1260	23	be	be	VB
12327	1260	24	modified	modify	VBN
12327	1260	25	and	and	CC
12327	1260	26	adapted	adapt	VBN
12327	1260	27	to	to	TO
12327	1260	28	suit	suit	VB
12327	1260	29	individual	individual	JJ
12327	1260	30	peculiarity	peculiarity	NN
12327	1260	31	.	.	.
12327	1261	1	The	the	DT
12327	1261	2	different	different	JJ
12327	1261	3	effect	effect	NN
12327	1261	4	of	of	IN
12327	1261	5	colours	colour	NNS
12327	1261	6	and	and	CC
12327	1261	7	the	the	DT
12327	1261	8	various	various	JJ
12327	1261	9	forms	form	NNS
12327	1261	10	of	of	IN
12327	1261	11	dress	dress	NN
12327	1261	12	should	should	MD
12327	1261	13	be	be	VB
12327	1261	14	duly	duly	RB
12327	1261	15	considered	consider	VBN
12327	1261	16	by	by	IN
12327	1261	17	every	every	DT
12327	1261	18	lady	lady	NN
12327	1261	19	,	,	,
12327	1261	20	as	as	IN
12327	1261	21	a	a	DT
12327	1261	22	refined	refined	JJ
12327	1261	23	taste	taste	NN
12327	1261	24	in	in	IN
12327	1261	25	dress	dress	NN
12327	1261	26	indicates	indicate	VBZ
12327	1261	27	a	a	DT
12327	1261	28	correct	correct	JJ
12327	1261	29	judgment	judgment	NN
12327	1261	30	.	.	.
12327	1262	1	A	a	DT
12327	1262	2	short	short	JJ
12327	1262	3	stout	stout	JJ
12327	1262	4	figure	figure	NN
12327	1262	5	should	should	MD
12327	1262	6	avoid	avoid	VB
12327	1262	7	the	the	DT
12327	1262	8	loose	loose	JJ
12327	1262	9	flowing	flow	VBG
12327	1262	10	robes	robe	NNS
12327	1262	11	and	and	CC
12327	1262	12	ample	ample	JJ
12327	1262	13	drapery	drapery	NN
12327	1262	14	suitable	suitable	JJ
12327	1262	15	for	for	IN
12327	1262	16	tall	tall	JJ
12327	1262	17	slight	slight	JJ
12327	1262	18	women	woman	NNS
12327	1262	19	;	;	:
12327	1262	20	while	while	IN
12327	1262	21	these	these	DT
12327	1262	22	again	again	RB
12327	1262	23	should	should	MD
12327	1262	24	be	be	VB
12327	1262	25	cautious	cautious	JJ
12327	1262	26	of	of	IN
12327	1262	27	adopting	adopt	VBG
12327	1262	28	fashions	fashion	NNS
12327	1262	29	which	which	WDT
12327	1262	30	compress	compress	VBP
12327	1262	31	the	the	DT
12327	1262	32	figure	figure	NN
12327	1262	33	,	,	,
12327	1262	34	give	give	VB
12327	1262	35	formality	formality	NN
12327	1262	36	,	,	,
12327	1262	37	or	or	CC
12327	1262	38	display	display	VB
12327	1262	39	angles	angle	NNS
12327	1262	40	.	.	.
12327	1263	1	The	the	DT
12327	1263	2	close	close	RB
12327	1263	3	-	-	HYPH
12327	1263	4	fitting	fitting	JJ
12327	1263	5	corsage	corsage	NN
12327	1263	6	and	and	CC
12327	1263	7	tight	tight	JJ
12327	1263	8	sleeve	sleeve	NN
12327	1263	9	,	,	,
12327	1263	10	becoming	become	VBG
12327	1263	11	to	to	IN
12327	1263	12	the	the	DT
12327	1263	13	short	short	JJ
12327	1263	14	,	,	,
12327	1263	15	plump	plump	JJ
12327	1263	16	female	female	NN
12327	1263	17	,	,	,
12327	1263	18	should	should	MD
12327	1263	19	be	be	VB
12327	1263	20	modified	modify	VBN
12327	1263	21	with	with	IN
12327	1263	22	simple	simple	JJ
12327	1263	23	trimmings	trimming	NNS
12327	1263	24	,	,	,
12327	1263	25	to	to	TO
12327	1263	26	give	give	VB
12327	1263	27	fullness	fullness	NN
12327	1263	28	and	and	CC
12327	1263	29	width	width	NN
12327	1263	30	across	across	IN
12327	1263	31	the	the	DT
12327	1263	32	shoulders	shoulder	NNS
12327	1263	33	and	and	CC
12327	1263	34	bust	bust	NN
12327	1263	35	,	,	,
12327	1263	36	and	and	CC
12327	1263	37	a	a	DT
12327	1263	38	rounded	rounded	JJ
12327	1263	39	contour	contour	NN
12327	1263	40	to	to	IN
12327	1263	41	the	the	DT
12327	1263	42	arms	arm	NNS
12327	1263	43	.	.	.
12327	1264	1	Flounces	flounce	NNS
12327	1264	2	and	and	CC
12327	1264	3	tucks	tuck	NNS
12327	1264	4	,	,	,
12327	1264	5	which	which	WDT
12327	1264	6	rise	rise	VBP
12327	1264	7	high	high	RB
12327	1264	8	in	in	IN
12327	1264	9	the	the	DT
12327	1264	10	skirt	skirt	NN
12327	1264	11	,	,	,
12327	1264	12	are	be	VBP
12327	1264	13	not	not	RB
12327	1264	14	suitable	suitable	JJ
12327	1264	15	to	to	IN
12327	1264	16	short	short	JJ
12327	1264	17	persons	person	NNS
12327	1264	18	;	;	:
12327	1264	19	they	-PRON-	PRP
12327	1264	20	cut	cut	VBD
12327	1264	21	the	the	DT
12327	1264	22	figure	figure	NN
12327	1264	23	and	and	CC
12327	1264	24	destroy	destroy	VB
12327	1264	25	symetry	symetry	NN
12327	1264	26	.	.	.
12327	1265	1	To	to	IN
12327	1265	2	tall	tall	JJ
12327	1265	3	women	woman	NNS
12327	1265	4	,	,	,
12327	1265	5	on	on	IN
12327	1265	6	the	the	DT
12327	1265	7	contrary	contrary	NN
12327	1265	8	,	,	,
12327	1265	9	they	-PRON-	PRP
12327	1265	10	add	add	VBP
12327	1265	11	grace	grace	NN
12327	1265	12	and	and	CC
12327	1265	13	dignity	dignity	NN
12327	1265	14	.	.	.
12327	1266	1	Dresses	dress	NNS
12327	1266	2	made	make	VBD
12327	1266	3	half	half	NN
12327	1266	4	high	high	JJ
12327	1266	5	are	be	VBP
12327	1266	6	extremely	extremely	RB
12327	1266	7	unbecoming	unbecoming	JJ
12327	1266	8	;	;	:
12327	1266	9	they	-PRON-	PRP
12327	1266	10	should	should	MD
12327	1266	11	either	either	RB
12327	1266	12	be	be	VB
12327	1266	13	cut	cut	VBN
12327	1266	14	close	close	RB
12327	1266	15	up	up	IN
12327	1266	16	to	to	IN
12327	1266	17	the	the	DT
12327	1266	18	throat	throat	NN
12327	1266	19	or	or	CC
12327	1266	20	low	low	JJ
12327	1266	21	.	.	.
12327	1267	1	It	-PRON-	PRP
12327	1267	2	is	be	VBZ
12327	1267	3	,	,	,
12327	1267	4	however	however	RB
12327	1267	5	,	,	,
12327	1267	6	in	in	IN
12327	1267	7	bad	bad	JJ
12327	1267	8	taste	taste	NN
12327	1267	9	to	to	TO
12327	1267	10	wear	wear	VB
12327	1267	11	them	-PRON-	PRP
12327	1267	12	very	very	RB
12327	1267	13	low	low	RB
12327	1267	14	on	on	IN
12327	1267	15	the	the	DT
12327	1267	16	shoulders	shoulder	NNS
12327	1267	17	and	and	CC
12327	1267	18	bosom	bosom	NN
12327	1267	19	:	:	:
12327	1267	20	in	in	IN
12327	1267	21	youth	youth	NN
12327	1267	22	,	,	,
12327	1267	23	it	-PRON-	PRP
12327	1267	24	gives	give	VBZ
12327	1267	25	evidence	evidence	NN
12327	1267	26	of	of	IN
12327	1267	27	the	the	DT
12327	1267	28	absence	absence	NN
12327	1267	29	of	of	IN
12327	1267	30	that	that	DT
12327	1267	31	modesty	modesty	NN
12327	1267	32	which	which	WDT
12327	1267	33	is	be	VBZ
12327	1267	34	one	one	CD
12327	1267	35	of	of	IN
12327	1267	36	its	-PRON-	PRP$
12327	1267	37	greatest	great	JJS
12327	1267	38	attractions	attraction	NNS
12327	1267	39	;	;	:
12327	1267	40	and	and	CC
12327	1267	41	in	in	IN
12327	1267	42	maturer	maturer	NN
12327	1267	43	years	year	NNS
12327	1267	44	it	-PRON-	PRP
12327	1267	45	is	be	VBZ
12327	1267	46	the	the	DT
12327	1267	47	indication	indication	NN
12327	1267	48	of	of	IN
12327	1267	49	a	a	DT
12327	1267	50	depraved	depraved	JJ
12327	1267	51	coquetry	coquetry	NN
12327	1267	52	,	,	,
12327	1267	53	which	which	WDT
12327	1267	54	checks	check	VBZ
12327	1267	55	the	the	DT
12327	1267	56	admiration	admiration	NN
12327	1267	57	it	-PRON-	PRP
12327	1267	58	invites	invite	VBZ
12327	1267	59	.	.	.
12327	1268	1	It	-PRON-	PRP
12327	1268	2	is	be	VBZ
12327	1268	3	always	always	RB
12327	1268	4	requisite	requisite	JJ
12327	1268	5	for	for	IN
12327	1268	6	a	a	DT
12327	1268	7	lady	lady	NN
12327	1268	8	to	to	TO
12327	1268	9	exert	exert	VB
12327	1268	10	her	-PRON-	PRP$
12327	1268	11	own	own	JJ
12327	1268	12	taste	taste	NN
12327	1268	13	in	in	IN
12327	1268	14	the	the	DT
12327	1268	15	choice	choice	NN
12327	1268	16	of	of	IN
12327	1268	17	form	form	NN
12327	1268	18	,	,	,
12327	1268	19	colour	colour	NN
12327	1268	20	,	,	,
12327	1268	21	and	and	CC
12327	1268	22	style	style	NN
12327	1268	23	,	,	,
12327	1268	24	and	and	CC
12327	1268	25	not	not	RB
12327	1268	26	leave	leave	VB
12327	1268	27	it	-PRON-	PRP
12327	1268	28	to	to	IN
12327	1268	29	the	the	DT
12327	1268	30	fancy	fancy	NN
12327	1268	31	of	of	IN
12327	1268	32	her	-PRON-	PRP$
12327	1268	33	dress	dress	NN
12327	1268	34	-	-	HYPH
12327	1268	35	maker	maker	NN
12327	1268	36	,	,	,
12327	1268	37	as	as	IN
12327	1268	38	although	although	IN
12327	1268	39	the	the	DT
12327	1268	40	person	person	NN
12327	1268	41	she	-PRON-	PRP
12327	1268	42	employs	employ	VBZ
12327	1268	43	may	may	MD
12327	1268	44	be	be	VB
12327	1268	45	eminently	eminently	RB
12327	1268	46	qualified	qualified	JJ
12327	1268	47	for	for	IN
12327	1268	48	her	-PRON-	PRP$
12327	1268	49	profession	profession	NN
12327	1268	50	,	,	,
12327	1268	51	a	a	DT
12327	1268	52	lady	lady	NN
12327	1268	53	who	who	WP
12327	1268	54	possesses	possess	VBZ
12327	1268	55	any	any	DT
12327	1268	56	discernment	discernment	NN
12327	1268	57	can	can	MD
12327	1268	58	best	best	RB
12327	1268	59	judge	judge	NN
12327	1268	60	of	of	IN
12327	1268	61	what	what	WP
12327	1268	62	is	be	VBZ
12327	1268	63	suitable	suitable	JJ
12327	1268	64	to	to	IN
12327	1268	65	her	-PRON-	PRP$
12327	1268	66	style	style	NN
12327	1268	67	of	of	IN
12327	1268	68	countenance	countenance	NN
12327	1268	69	and	and	CC
12327	1268	70	figure	figure	NN
12327	1268	71	.	.	.
12327	1269	1	In	in	IN
12327	1269	2	dress	dress	NN
12327	1269	3	there	there	EX
12327	1269	4	should	should	MD
12327	1269	5	be	be	VB
12327	1269	6	but	but	CC
12327	1269	7	one	one	CD
12327	1269	8	prevailing	prevail	VBG
12327	1269	9	colour	colour	NN
12327	1269	10	,	,	,
12327	1269	11	to	to	TO
12327	1269	12	which	which	WDT
12327	1269	13	all	all	DT
12327	1269	14	others	other	NNS
12327	1269	15	should	should	MD
12327	1269	16	be	be	VB
12327	1269	17	adapted	adapt	VBN
12327	1269	18	,	,	,
12327	1269	19	either	either	CC
12327	1269	20	by	by	IN
12327	1269	21	harmonising	harmonise	VBG
12327	1269	22	with	with	IN
12327	1269	23	it	-PRON-	PRP
12327	1269	24	,	,	,
12327	1269	25	or	or	CC
12327	1269	26	by	by	IN
12327	1269	27	contrast	contrast	NN
12327	1269	28	;	;	:
12327	1269	29	in	in	IN
12327	1269	30	the	the	DT
12327	1269	31	latter	latter	JJ
12327	1269	32	case	case	NN
12327	1269	33	the	the	DT
12327	1269	34	relieving	relieve	VBG
12327	1269	35	color	color	NN
12327	1269	36	should	should	MD
12327	1269	37	be	be	VB
12327	1269	38	in	in	IN
12327	1269	39	small	small	JJ
12327	1269	40	quantity	quantity	NN
12327	1269	41	,	,	,
12327	1269	42	or	or	CC
12327	1269	43	it	-PRON-	PRP
12327	1269	44	would	would	MD
12327	1269	45	overpower	overpower	VB
12327	1269	46	the	the	DT
12327	1269	47	other	other	JJ
12327	1269	48	in	in	IN
12327	1269	49	effect	effect	NN
12327	1269	50	,	,	,
12327	1269	51	as	as	IN
12327	1269	52	a	a	DT
12327	1269	53	general	general	JJ
12327	1269	54	rule	rule	NN
12327	1269	55	,	,	,
12327	1269	56	sombre	sombre	JJ
12327	1269	57	negative	negative	JJ
12327	1269	58	colours	colour	NNS
12327	1269	59	show	show	VBP
12327	1269	60	off	off	RP
12327	1269	61	a	a	DT
12327	1269	62	woman	woman	NN
12327	1269	63	to	to	IN
12327	1269	64	the	the	DT
12327	1269	65	greatest	great	JJS
12327	1269	66	advantage	advantage	NN
12327	1269	67	,	,	,
12327	1269	68	just	just	RB
12327	1269	69	as	as	IN
12327	1269	70	the	the	DT
12327	1269	71	beauties	beauty	NNS
12327	1269	72	of	of	IN
12327	1269	73	a	a	DT
12327	1269	74	painting	painting	NN
12327	1269	75	are	be	VBP
12327	1269	76	enhanced	enhance	VBN
12327	1269	77	by	by	IN
12327	1269	78	being	be	VBG
12327	1269	79	set	set	VBN
12327	1269	80	in	in	IN
12327	1269	81	a	a	DT
12327	1269	82	dull	dull	JJ
12327	1269	83	frame	frame	NN
12327	1269	84	;	;	:
12327	1269	85	still	still	RB
12327	1269	86	,	,	,
12327	1269	87	there	there	EX
12327	1269	88	are	be	VBP
12327	1269	89	some	some	DT
12327	1269	90	occasions	occasion	NNS
12327	1269	91	with	with	IN
12327	1269	92	which	which	WDT
12327	1269	93	the	the	DT
12327	1269	94	gayer	gayer	NN
12327	1269	95	tints	tint	NNS
12327	1269	96	accord	accord	VBP
12327	1269	97	better	well	RBR
12327	1269	98	,	,	,
12327	1269	99	and	and	CC
12327	1269	100	as	as	IN
12327	1269	101	propriety	propriety	NN
12327	1269	102	and	and	CC
12327	1269	103	fitness	fitness	NN
12327	1269	104	are	be	VBP
12327	1269	105	matters	matter	NNS
12327	1269	106	of	of	IN
12327	1269	107	high	high	JJ
12327	1269	108	consideration	consideration	NN
12327	1269	109	,	,	,
12327	1269	110	the	the	DT
12327	1269	111	woman	woman	NN
12327	1269	112	of	of	IN
12327	1269	113	taste	taste	NN
12327	1269	114	must	must	MD
12327	1269	115	be	be	VB
12327	1269	116	guided	guide	VBN
12327	1269	117	in	in	IN
12327	1269	118	the	the	DT
12327	1269	119	selection	selection	NN
12327	1269	120	of	of	IN
12327	1269	121	her	-PRON-	PRP$
12327	1269	122	apparel	apparel	NN
12327	1269	123	by	by	IN
12327	1269	124	the	the	DT
12327	1269	125	knowledge	knowledge	NN
12327	1269	126	of	of	IN
12327	1269	127	the	the	DT
12327	1269	128	purport	purport	NN
12327	1269	129	for	for	IN
12327	1269	130	which	which	WDT
12327	1269	131	it	-PRON-	PRP
12327	1269	132	is	be	VBZ
12327	1269	133	intended	intend	VBN
12327	1269	134	,	,	,
12327	1269	135	always	always	RB
12327	1269	136	endeavouring	endeavour	VBG
12327	1269	137	to	to	TO
12327	1269	138	fix	fix	VB
12327	1269	139	on	on	IN
12327	1269	140	that	that	DT
12327	1269	141	shade	shade	NN
12327	1269	142	of	of	IN
12327	1269	143	colour	colour	NN
12327	1269	144	which	which	WDT
12327	1269	145	best	good	JJS
12327	1269	146	becomes	become	VBZ
12327	1269	147	her	-PRON-	PRP$
12327	1269	148	complexion	complexion	NN
12327	1269	149	.	.	.
12327	1270	1	CHAPTER	CHAPTER	NNP
12327	1270	2	VI	VI	NNP
12327	1270	3	.	.	.
12327	1271	1	Effect	effect	NN
12327	1271	2	of	of	IN
12327	1271	3	Diet	Diet	NNP
12327	1271	4	on	on	IN
12327	1271	5	Complexion	Complexion	NNP
12327	1271	6	.	.	.
12327	1272	1	As	as	IN
12327	1272	2	the	the	DT
12327	1272	3	color	color	NN
12327	1272	4	of	of	IN
12327	1272	5	the	the	DT
12327	1272	6	skin	skin	NN
12327	1272	7	depends	depend	VBZ
12327	1272	8	upon	upon	IN
12327	1272	9	the	the	DT
12327	1272	10	secretions	secretion	NNS
12327	1272	11	of	of	IN
12327	1272	12	the	the	DT
12327	1272	13	_	_	NNP
12327	1272	14	rete	rete	NN
12327	1272	15	mucuosum	mucuosum	NN
12327	1272	16	_	_	NNP
12327	1272	17	,	,	,
12327	1272	18	or	or	CC
12327	1272	19	skin	skin	NN
12327	1272	20	,	,	,
12327	1272	21	which	which	WDT
12327	1272	22	lies	lie	VBZ
12327	1272	23	immediately	immediately	RB
12327	1272	24	beneath	beneath	IN
12327	1272	25	the	the	DT
12327	1272	26	_	_	NNP
12327	1272	27	epedirmis	epedirmis	NN
12327	1272	28	_	_	NNP
12327	1272	29	,	,	,
12327	1272	30	or	or	CC
12327	1272	31	scarf	scarf	NN
12327	1272	32	skin	skin	NN
12327	1272	33	,	,	,
12327	1272	34	and	and	CC
12327	1272	35	as	as	IN
12327	1272	36	diet	diet	NN
12327	1272	37	is	be	VBZ
12327	1272	38	capable	capable	JJ
12327	1272	39	of	of	IN
12327	1272	40	greatly	greatly	RB
12327	1272	41	influencing	influence	VBG
12327	1272	42	the	the	DT
12327	1272	43	nature	nature	NN
12327	1272	44	of	of	IN
12327	1272	45	these	these	DT
12327	1272	46	secretions	secretion	NNS
12327	1272	47	,	,	,
12327	1272	48	a	a	DT
12327	1272	49	few	few	JJ
12327	1272	50	words	word	NNS
12327	1272	51	respecting	respect	VBG
12327	1272	52	it	-PRON-	PRP
12327	1272	53	may	may	MD
12327	1272	54	not	not	RB
12327	1272	55	be	be	VB
12327	1272	56	here	here	RB
12327	1272	57	entirely	entirely	RB
12327	1272	58	misplaced	misplace	VBN
12327	1272	59	.	.	.
12327	1273	1	All	all	DT
12327	1273	2	that	that	WDT
12327	1273	3	is	be	VBZ
12327	1273	4	likely	likely	JJ
12327	1273	5	to	to	TO
12327	1273	6	produce	produce	VB
12327	1273	7	acrid	acrid	NNP
12327	1273	8	humours	humours	NNP
12327	1273	9	,	,	,
12327	1273	10	and	and	CC
12327	1273	11	an	an	DT
12327	1273	12	inflamatory	inflamatory	NN
12327	1273	13	or	or	CC
12327	1273	14	impoverished	impoverished	JJ
12327	1273	15	state	state	NN
12327	1273	16	of	of	IN
12327	1273	17	the	the	DT
12327	1273	18	blood	blood	NN
12327	1273	19	,	,	,
12327	1273	20	engenders	engender	NNS
12327	1273	21	vicious	vicious	JJ
12327	1273	22	secretions	secretion	NNS
12327	1273	23	,	,	,
12327	1273	24	which	which	WDT
12327	1273	25	nature	nature	NN
12327	1273	26	struggles	struggle	VBZ
12327	1273	27	to	to	TO
12327	1273	28	free	free	VB
12327	1273	29	herself	-PRON-	PRP
12327	1273	30	from	from	IN
12327	1273	31	by	by	IN
12327	1273	32	the	the	DT
12327	1273	33	natural	natural	JJ
12327	1273	34	outlet	outlet	NN
12327	1273	35	of	of	IN
12327	1273	36	the	the	DT
12327	1273	37	skin	skin	NN
12327	1273	38	,	,	,
12327	1273	39	for	for	IN
12327	1273	40	this	this	DT
12327	1273	41	organ	organ	NN
12327	1273	42	is	be	VBZ
12327	1273	43	fitted	fit	VBN
12327	1273	44	equally	equally	RB
12327	1273	45	,	,	,
12327	1273	46	to	to	IN
12327	1273	47	_	_	NNP
12327	1273	48	excrete	excrete	JJ
12327	1273	49	and	and	CC
12327	1273	50	secrete	secrete	JJ
12327	1273	51	_	_	NNP
12327	1273	52	.	.	.
12327	1274	1	Fermented	fermented	JJ
12327	1274	2	and	and	CC
12327	1274	3	spirituous	spirituous	JJ
12327	1274	4	liquors	liquor	NNS
12327	1274	5	,	,	,
12327	1274	6	strong	strong	JJ
12327	1274	7	tea	tea	NN
12327	1274	8	and	and	CC
12327	1274	9	coffee	coffee	NN
12327	1274	10	should	should	MD
12327	1274	11	be	be	VB
12327	1274	12	avoided	avoid	VBN
12327	1274	13	,	,	,
12327	1274	14	for	for	IN
12327	1274	15	they	-PRON-	PRP
12327	1274	16	stimulate	stimulate	VBP
12327	1274	17	and	and	CC
12327	1274	18	exhaust	exhaust	VBP
12327	1274	19	the	the	DT
12327	1274	20	vital	vital	JJ
12327	1274	21	organs	organ	NNS
12327	1274	22	,	,	,
12327	1274	23	and	and	CC
12327	1274	24	interrupt	interrupt	VB
12327	1274	25	the	the	DT
12327	1274	26	digestive	digestive	JJ
12327	1274	27	functions	function	NNS
12327	1274	28	,	,	,
12327	1274	29	thereby	thereby	RB
12327	1274	30	producing	produce	VBG
12327	1274	31	irritation	irritation	NN
12327	1274	32	of	of	IN
12327	1274	33	the	the	DT
12327	1274	34	internal	internal	JJ
12327	1274	35	linings	lining	NNS
12327	1274	36	of	of	IN
12327	1274	37	the	the	DT
12327	1274	38	stomach	stomach	NN
12327	1274	39	,	,	,
12327	1274	40	with	with	IN
12327	1274	41	which	which	WDT
12327	1274	42	the	the	DT
12327	1274	43	skin	skin	NN
12327	1274	44	sympathises	sympathise	VBZ
12327	1274	45	.	.	.
12327	1275	1	Water	water	NN
12327	1275	2	,	,	,
12327	1275	3	on	on	IN
12327	1275	4	the	the	DT
12327	1275	5	other	other	JJ
12327	1275	6	hand	hand	NN
12327	1275	7	,	,	,
12327	1275	8	is	be	VBZ
12327	1275	9	the	the	DT
12327	1275	10	most	most	RBS
12327	1275	11	wholesome	wholesome	JJ
12327	1275	12	of	of	IN
12327	1275	13	all	all	DT
12327	1275	14	beverages	beverage	NNS
12327	1275	15	,	,	,
12327	1275	16	it	-PRON-	PRP
12327	1275	17	dilutes	dilute	VBZ
12327	1275	18	and	and	CC
12327	1275	19	corrects	correct	VBZ
12327	1275	20	what	what	WP
12327	1275	21	is	be	VBZ
12327	1275	22	taken	take	VBN
12327	1275	23	into	into	IN
12327	1275	24	the	the	DT
12327	1275	25	stomach	stomach	NN
12327	1275	26	,	,	,
12327	1275	27	and	and	CC
12327	1275	28	contributes	contribute	VBZ
12327	1275	29	to	to	IN
12327	1275	30	the	the	DT
12327	1275	31	formation	formation	NN
12327	1275	32	of	of	IN
12327	1275	33	a	a	DT
12327	1275	34	perfect	perfect	JJ
12327	1275	35	chyle	chyle	NN
12327	1275	36	.	.	.
12327	1276	1	Milk	milk	NN
12327	1276	2	is	be	VBZ
12327	1276	3	very	very	RB
12327	1276	4	nutritious	nutritious	JJ
12327	1276	5	,	,	,
12327	1276	6	it	-PRON-	PRP
12327	1276	7	produces	produce	VBZ
12327	1276	8	a	a	DT
12327	1276	9	full	full	JJ
12327	1276	10	habit	habit	NN
12327	1276	11	of	of	IN
12327	1276	12	body	body	NN
12327	1276	13	,	,	,
12327	1276	14	and	and	CC
12327	1276	15	promotes	promote	VBZ
12327	1276	16	plumpness	plumpness	NN
12327	1276	17	,	,	,
12327	1276	18	restores	restore	VBZ
12327	1276	19	vigour	vigour	NN
12327	1276	20	and	and	CC
12327	1276	21	freshness	freshness	NN
12327	1276	22	,	,	,
12327	1276	23	besides	besides	IN
12327	1276	24	possessing	possess	VBG
12327	1276	25	the	the	DT
12327	1276	26	property	property	NN
12327	1276	27	of	of	IN
12327	1276	28	calming	calm	VBG
12327	1276	29	the	the	DT
12327	1276	30	passions	passion	NNS
12327	1276	31	,	,	,
12327	1276	32	and	and	CC
12327	1276	33	equalising	equalise	VBG
12327	1276	34	the	the	DT
12327	1276	35	temper	temper	NN
12327	1276	36	.	.	.
12327	1277	1	Eggs	egg	NNS
12327	1277	2	are	be	VBP
12327	1277	3	,	,	,
12327	1277	4	in	in	IN
12327	1277	5	general	general	JJ
12327	1277	6	,	,	,
12327	1277	7	considered	consider	VBN
12327	1277	8	bilious	bilious	JJ
12327	1277	9	,	,	,
12327	1277	10	except	except	IN
12327	1277	11	in	in	IN
12327	1277	12	a	a	DT
12327	1277	13	raw	raw	JJ
12327	1277	14	state	state	NN
12327	1277	15	,	,	,
12327	1277	16	when	when	WRB
12327	1277	17	they	-PRON-	PRP
12327	1277	18	are	be	VBP
12327	1277	19	precisely	precisely	RB
12327	1277	20	the	the	DT
12327	1277	21	reverse	reverse	NN
12327	1277	22	;	;	:
12327	1277	23	this	this	DT
12327	1277	24	is	be	VBZ
12327	1277	25	a	a	DT
12327	1277	26	fact	fact	NN
12327	1277	27	,	,	,
12327	1277	28	now	now	RB
12327	1277	29	so	so	RB
12327	1277	30	universally	universally	RB
12327	1277	31	acknowledged	acknowledge	VBN
12327	1277	32	,	,	,
12327	1277	33	that	that	IN
12327	1277	34	they	-PRON-	PRP
12327	1277	35	are	be	VBP
12327	1277	36	always	always	RB
12327	1277	37	recommended	recommend	VBN
12327	1277	38	in	in	IN
12327	1277	39	cases	case	NNS
12327	1277	40	of	of	IN
12327	1277	41	jaundice	jaundice	NN
12327	1277	42	and	and	CC
12327	1277	43	other	other	JJ
12327	1277	44	disorders	disorder	NNS
12327	1277	45	of	of	IN
12327	1277	46	the	the	DT
12327	1277	47	bile	bile	NN
12327	1277	48	.	.	.
12327	1278	1	Spices	spice	NNS
12327	1278	2	,	,	,
12327	1278	3	and	and	CC
12327	1278	4	highly	highly	RB
12327	1278	5	seasoned	seasoned	JJ
12327	1278	6	meats	meat	NNS
12327	1278	7	import	import	VBP
12327	1278	8	a	a	DT
12327	1278	9	dryness	dryness	NN
12327	1278	10	to	to	IN
12327	1278	11	the	the	DT
12327	1278	12	skin	skin	NN
12327	1278	13	,	,	,
12327	1278	14	and	and	CC
12327	1278	15	render	render	VB
12327	1278	16	the	the	DT
12327	1278	17	body	body	NN
12327	1278	18	thin	thin	JJ
12327	1278	19	and	and	CC
12327	1278	20	meagre	meagre	NNP
12327	1278	21	.	.	.
12327	1279	1	Animal	animal	NN
12327	1279	2	food	food	NN
12327	1279	3	taken	take	VBN
12327	1279	4	daily	daily	RB
12327	1279	5	requires	require	VBZ
12327	1279	6	constant	constant	JJ
12327	1279	7	exercise	exercise	NN
12327	1279	8	,	,	,
12327	1279	9	or	or	CC
12327	1279	10	it	-PRON-	PRP
12327	1279	11	is	be	VBZ
12327	1279	12	apt	apt	JJ
12327	1279	13	to	to	TO
12327	1279	14	render	render	VB
12327	1279	15	the	the	DT
12327	1279	16	appearance	appearance	NN
12327	1279	17	coarse	coarse	JJ
12327	1279	18	and	and	CC
12327	1279	19	gross	gross	JJ
12327	1279	20	.	.	.
12327	1280	1	It	-PRON-	PRP
12327	1280	2	should	should	MD
12327	1280	3	be	be	VB
12327	1280	4	combined	combine	VBN
12327	1280	5	with	with	IN
12327	1280	6	farinaceous	farinaceous	JJ
12327	1280	7	and	and	CC
12327	1280	8	vegetable	vegetable	JJ
12327	1280	9	food	food	NN
12327	1280	10	,	,	,
12327	1280	11	in	in	IN
12327	1280	12	order	order	NN
12327	1280	13	to	to	TO
12327	1280	14	correct	correct	VB
12327	1280	15	the	the	DT
12327	1280	16	heating	heating	NN
12327	1280	17	effects	effect	NNS
12327	1280	18	of	of	IN
12327	1280	19	a	a	DT
12327	1280	20	concentrated	concentrated	JJ
12327	1280	21	animal	animal	NN
12327	1280	22	diet	diet	NN
12327	1280	23	.	.	.
12327	1281	1	Excess	excess	NN
12327	1281	2	as	as	IN
12327	1281	3	to	to	IN
12327	1281	4	quantity	quantity	NN
12327	1281	5	should	should	MD
12327	1281	6	be	be	VB
12327	1281	7	strictly	strictly	RB
12327	1281	8	guarded	guard	VBN
12327	1281	9	against	against	IN
12327	1281	10	.	.	.
12327	1282	1	When	when	WRB
12327	1282	2	the	the	DT
12327	1282	3	stomach	stomach	NN
12327	1282	4	is	be	VBZ
12327	1282	5	overloaded	overload	VBN
12327	1282	6	it	-PRON-	PRP
12327	1282	7	distributes	distribute	VBZ
12327	1282	8	a	a	DT
12327	1282	9	badly	badly	RB
12327	1282	10	digested	digested	JJ
12327	1282	11	mass	mass	NN
12327	1282	12	throughout	throughout	IN
12327	1282	13	the	the	DT
12327	1282	14	system	system	NN
12327	1282	15	,	,	,
12327	1282	16	which	which	WDT
12327	1282	17	is	be	VBZ
12327	1282	18	sure	sure	JJ
12327	1282	19	to	to	TO
12327	1282	20	be	be	VB
12327	1282	21	followed	follow	VBN
12327	1282	22	by	by	IN
12327	1282	23	irritation	irritation	NN
12327	1282	24	and	and	CC
12327	1282	25	disease	disease	NN
12327	1282	26	,	,	,
12327	1282	27	and	and	CC
12327	1282	28	by	by	IN
12327	1282	29	undermining	undermine	VBG
12327	1282	30	the	the	DT
12327	1282	31	constitution	constitution	NN
12327	1282	32	,	,	,
12327	1282	33	is	be	VBZ
12327	1282	34	one	one	CD
12327	1282	35	of	of	IN
12327	1282	36	the	the	DT
12327	1282	37	most	most	RBS
12327	1282	38	certain	certain	JJ
12327	1282	39	methods	method	NNS
12327	1282	40	of	of	IN
12327	1282	41	destroying	destroy	VBG
12327	1282	42	beauty	beauty	NN
12327	1282	43	.	.	.
12327	1283	1	CHAPTER	CHAPTER	NNP
12327	1283	2	VII	VII	NNP
12327	1283	3	.	.	.
12327	1284	1	Influence	influence	NN
12327	1284	2	of	of	IN
12327	1284	3	the	the	DT
12327	1284	4	Mind	mind	NN
12327	1284	5	as	as	IN
12327	1284	6	regards	regard	VBZ
12327	1284	7	Beauty	Beauty	NNP
12327	1284	8	.	.	.
12327	1285	1	All	all	DT
12327	1285	2	passions	passion	NNS
12327	1285	3	give	give	VBP
12327	1285	4	their	-PRON-	PRP$
12327	1285	5	corresponding	corresponding	JJ
12327	1285	6	expression	expression	NN
12327	1285	7	to	to	IN
12327	1285	8	the	the	DT
12327	1285	9	countenance	countenance	NN
12327	1285	10	;	;	:
12327	1285	11	if	if	IN
12327	1285	12	of	of	IN
12327	1285	13	frequent	frequent	JJ
12327	1285	14	occurrence	occurrence	NN
12327	1285	15	they	-PRON-	PRP
12327	1285	16	mark	mark	VBP
12327	1285	17	it	-PRON-	PRP
12327	1285	18	with	with	IN
12327	1285	19	lines	line	NNS
12327	1285	20	as	as	RB
12327	1285	21	indelible	indelible	JJ
12327	1285	22	as	as	IN
12327	1285	23	those	those	DT
12327	1285	24	of	of	IN
12327	1285	25	age	age	NN
12327	1285	26	,	,	,
12327	1285	27	and	and	CC
12327	1285	28	far	far	RB
12327	1285	29	more	more	RBR
12327	1285	30	unbecoming	unbecoming	JJ
12327	1285	31	.	.	.
12327	1286	1	To	to	TO
12327	1286	2	keep	keep	VB
12327	1286	3	these	these	DT
12327	1286	4	under	under	IN
12327	1286	5	proper	proper	JJ
12327	1286	6	_	_	NNP
12327	1286	7	control	control	NN
12327	1286	8	_	_	NNP
12327	1286	9	is	be	VBZ
12327	1286	10	,	,	,
12327	1286	11	therefore	therefore	RB
12327	1286	12	,	,	,
12327	1286	13	of	of	IN
12327	1286	14	high	high	JJ
12327	1286	15	importance	importance	NN
12327	1286	16	to	to	IN
12327	1286	17	beauty	beauty	NN
12327	1286	18	.	.	.
12327	1287	1	Nature	nature	NN
12327	1287	2	has	have	VBZ
12327	1287	3	ordained	ordain	VBN
12327	1287	4	that	that	IN
12327	1287	5	passions	passion	NNS
12327	1287	6	shall	shall	MD
12327	1287	7	be	be	VB
12327	1287	8	but	but	CC
12327	1287	9	passing	pass	VBG
12327	1287	10	acts	act	NNS
12327	1287	11	of	of	IN
12327	1287	12	the	the	DT
12327	1287	13	mind	mind	NN
12327	1287	14	,	,	,
12327	1287	15	which	which	WDT
12327	1287	16	,	,	,
12327	1287	17	serving	serve	VBG
12327	1287	18	as	as	IN
12327	1287	19	natural	natural	JJ
12327	1287	20	stimulants	stimulant	NNS
12327	1287	21	,	,	,
12327	1287	22	quicken	quicken	VBD
12327	1287	23	the	the	DT
12327	1287	24	circulation	circulation	NN
12327	1287	25	of	of	IN
12327	1287	26	the	the	DT
12327	1287	27	blood	blood	NN
12327	1287	28	,	,	,
12327	1287	29	and	and	CC
12327	1287	30	increase	increase	VB
12327	1287	31	the	the	DT
12327	1287	32	vital	vital	JJ
12327	1287	33	energies	energy	NNS
12327	1287	34	;	;	:
12327	1287	35	consequently	consequently	RB
12327	1287	36	,	,	,
12327	1287	37	when	when	WRB
12327	1287	38	tempered	temper	VBN
12327	1287	39	and	and	CC
12327	1287	40	subdued	subdue	VBN
12327	1287	41	by	by	IN
12327	1287	42	reason	reason	NN
12327	1287	43	,	,	,
12327	1287	44	they	-PRON-	PRP
12327	1287	45	are	be	VBP
12327	1287	46	rather	rather	RB
12327	1287	47	conducive	conducive	JJ
12327	1287	48	than	than	IN
12327	1287	49	otherwise	otherwise	RB
12327	1287	50	,	,	,
12327	1287	51	both	both	CC
12327	1287	52	to	to	IN
12327	1287	53	beauty	beauty	NN
12327	1287	54	and	and	CC
12327	1287	55	to	to	IN
12327	1287	56	health	health	VB
12327	1287	57	.	.	.
12327	1288	1	It	-PRON-	PRP
12327	1288	2	is	be	VBZ
12327	1288	3	the	the	DT
12327	1288	4	_	_	NNP
12327	1288	5	habitual	habitual	JJ
12327	1288	6	frame	frame	NN
12327	1288	7	of	of	IN
12327	1288	8	mind	mind	NN
12327	1288	9	,	,	,
12327	1288	10	the	the	DT
12327	1288	11	hourly	hourly	JJ
12327	1288	12	range	range	NN
12327	1288	13	of	of	IN
12327	1288	14	thought	thought	NN
12327	1288	15	_	_	NNP
12327	1288	16	which	which	WDT
12327	1288	17	render	render	VBP
12327	1288	18	the	the	DT
12327	1288	19	countenance	countenance	NN
12327	1288	20	pleasing	pleasing	JJ
12327	1288	21	or	or	CC
12327	1288	22	repulsive	repulsive	JJ
12327	1288	23	;	;	:
12327	1288	24	we	-PRON-	PRP
12327	1288	25	should	should	MD
12327	1288	26	not	not	RB
12327	1288	27	forget	forget	VB
12327	1288	28	that	that	IN
12327	1288	29	"	"	``
12327	1288	30	the	the	DT
12327	1288	31	face	face	NN
12327	1288	32	is	be	VBZ
12327	1288	33	the	the	DT
12327	1288	34	index	index	NN
12327	1288	35	of	of	IN
12327	1288	36	the	the	DT
12327	1288	37	mind	mind	NN
12327	1288	38	.	.	.
12327	1288	39	"	"	''
12327	1289	1	The	the	DT
12327	1289	2	exercise	exercise	NN
12327	1289	3	of	of	IN
12327	1289	4	the	the	DT
12327	1289	5	intellect	intellect	NN
12327	1289	6	and	and	CC
12327	1289	7	the	the	DT
12327	1289	8	development	development	NN
12327	1289	9	of	of	IN
12327	1289	10	noble	noble	JJ
12327	1289	11	sentiments	sentiment	NNS
12327	1289	12	is	be	VBZ
12327	1289	13	as	as	RB
12327	1289	14	essential	essential	JJ
12327	1289	15	for	for	IN
12327	1289	16	the	the	DT
12327	1289	17	perfection	perfection	NN
12327	1289	18	of	of	IN
12327	1289	19	the	the	DT
12327	1289	20	one	one	NN
12327	1289	21	,	,	,
12327	1289	22	as	as	IN
12327	1289	23	of	of	IN
12327	1289	24	the	the	DT
12327	1289	25	other	other	JJ
12327	1289	26	,	,	,
12327	1289	27	fretful	fretful	JJ
12327	1289	28	,	,	,
12327	1289	29	envious	envious	JJ
12327	1289	30	,	,	,
12327	1289	31	malicious	malicious	JJ
12327	1289	32	,	,	,
12327	1289	33	ill	ill	JJ
12327	1289	34	humoured	humoured	JJ
12327	1289	35	feelings	feeling	NNS
12327	1289	36	must	must	MD
12327	1289	37	never	never	RB
12327	1289	38	be	be	VB
12327	1289	39	indulged	indulge	VBN
12327	1289	40	by	by	IN
12327	1289	41	those	those	DT
12327	1289	42	who	who	WP
12327	1289	43	value	value	VBP
12327	1289	44	their	-PRON-	PRP$
12327	1289	45	personal	personal	JJ
12327	1289	46	appearance	appearance	NN
12327	1289	47	,	,	,
12327	1289	48	for	for	IN
12327	1289	49	the	the	DT
12327	1289	50	existence	existence	NN
12327	1289	51	of	of	IN
12327	1289	52	these	these	DT
12327	1289	53	chronic	chronic	JJ
12327	1289	54	maladies	malady	NNS
12327	1289	55	of	of	IN
12327	1289	56	the	the	DT
12327	1289	57	mind	mind	NN
12327	1289	58	,	,	,
12327	1289	59	_	_	NNP
12327	1289	60	can	can	MD
12327	1289	61	not	not	RB
12327	1289	62	be	be	VB
12327	1289	63	concealed	conceal	VBN
12327	1289	64	_	_	NNP
12327	1289	65	.	.	.
12327	1290	1	"	"	``
12327	1290	2	On	on	IN
12327	1290	3	peut	peut	JJ
12327	1290	4	tromper	tromper	NN
12327	1290	5	un	un	NNP
12327	1290	6	autre	autre	NNP
12327	1290	7	,	,	,
12327	1290	8	mais	mais	NNP
12327	1290	9	pas	pas	NNP
12327	1290	10	tous	tous	JJ
12327	1290	11	les	les	NNP
12327	1290	12	autres	autre	NNS
12327	1290	13	.	.	.
12327	1290	14	"	"	''
12327	1291	1	In	in	IN
12327	1291	2	the	the	DT
12327	1291	3	same	same	JJ
12327	1291	4	way	way	NN
12327	1291	5	candour	candour	NN
12327	1291	6	,	,	,
12327	1291	7	benevolence	benevolence	NN
12327	1291	8	,	,	,
12327	1291	9	pity	pity	NN
12327	1291	10	,	,	,
12327	1291	11	and	and	CC
12327	1291	12	good	good	JJ
12327	1291	13	temper	temper	NN
12327	1291	14	,	,	,
12327	1291	15	exert	exert	VB
12327	1291	16	the	the	DT
12327	1291	17	most	most	RBS
12327	1291	18	happy	happy	JJ
12327	1291	19	influence	influence	NN
12327	1291	20	over	over	IN
12327	1291	21	the	the	DT
12327	1291	22	whole	whole	JJ
12327	1291	23	person;--shine	person;--shine	NN
12327	1291	24	forth	forth	RB
12327	1291	25	in	in	IN
12327	1291	26	every	every	DT
12327	1291	27	look	look	NN
12327	1291	28	and	and	CC
12327	1291	29	every	every	DT
12327	1291	30	movement	movement	NN
12327	1291	31	with	with	IN
12327	1291	32	a	a	DT
12327	1291	33	fascination	fascination	NN
12327	1291	34	which	which	WDT
12327	1291	35	wins	win	VBZ
12327	1291	36	its	-PRON-	PRP$
12327	1291	37	way	way	NN
12327	1291	38	to	to	IN
12327	1291	39	all	all	DT
12327	1291	40	hearts	heart	NNS
12327	1291	41	.	.	.
12327	1292	1	Symmetry	symmetry	NN
12327	1292	2	of	of	IN
12327	1292	3	form	form	NN
12327	1292	4	is	be	VBZ
12327	1292	5	a	a	DT
12327	1292	6	rare	rare	JJ
12327	1292	7	and	and	CC
12327	1292	8	exquisite	exquisite	JJ
12327	1292	9	gift	gift	NN
12327	1292	10	,	,	,
12327	1292	11	but	but	CC
12327	1292	12	there	there	EX
12327	1292	13	are	be	VBP
12327	1292	14	other	other	JJ
12327	1292	15	conditions	condition	NNS
12327	1292	16	quite	quite	RB
12327	1292	17	as	as	IN
12327	1292	18	indispensable	indispensable	JJ
12327	1292	19	to	to	TO
12327	1292	20	beauty	beauty	NN
12327	1292	21	.	.	.
12327	1293	1	Let	let	VB
12327	1293	2	a	a	DT
12327	1293	3	woman	woman	NN
12327	1293	4	possess	possess	VB
12327	1293	5	but	but	CC
12327	1293	6	a	a	DT
12327	1293	7	very	very	RB
12327	1293	8	moderate	moderate	JJ
12327	1293	9	share	share	NN
12327	1293	10	of	of	IN
12327	1293	11	personal	personal	JJ
12327	1293	12	charms	charm	NNS
12327	1293	13	,	,	,
12327	1293	14	if	if	IN
12327	1293	15	her	-PRON-	PRP$
12327	1293	16	countenance	countenance	NN
12327	1293	17	is	be	VBZ
12327	1293	18	expressive	expressive	JJ
12327	1293	19	of	of	IN
12327	1293	20	intellect	intellect	NN
12327	1293	21	and	and	CC
12327	1293	22	kind	kind	JJ
12327	1293	23	feelings	feeling	NNS
12327	1293	24	,	,	,
12327	1293	25	her	-PRON-	PRP$
12327	1293	26	figure	figure	NN
12327	1293	27	buoyant	buoyant	NN
12327	1293	28	with	with	IN
12327	1293	29	health	health	NN
12327	1293	30	,	,	,
12327	1293	31	and	and	CC
12327	1293	32	her	-PRON-	PRP$
12327	1293	33	attire	attire	NN
12327	1293	34	distinguished	distinguish	VBN
12327	1293	35	by	by	IN
12327	1293	36	a	a	DT
12327	1293	37	tasteful	tasteful	JJ
12327	1293	38	simplicity	simplicity	NN
12327	1293	39	,	,	,
12327	1293	40	she	-PRON-	PRP
12327	1293	41	can	can	MD
12327	1293	42	not	not	RB
12327	1293	43	fail	fail	VB
12327	1293	44	to	to	TO
12327	1293	45	be	be	VB
12327	1293	46	eminently	eminently	RB
12327	1293	47	attractive	attractive	JJ
12327	1293	48	,	,	,
12327	1293	49	while	while	IN
12327	1293	50	ill	ill	JJ
12327	1293	51	health	health	NN
12327	1293	52	--	--	:
12327	1293	53	a	a	DT
12327	1293	54	silly	silly	JJ
12327	1293	55	or	or	CC
12327	1293	56	unamiable	unamiable	JJ
12327	1293	57	expression	expression	NN
12327	1293	58	,	,	,
12327	1293	59	and	and	CC
12327	1293	60	a	a	DT
12327	1293	61	vulgar	vulgar	JJ
12327	1293	62	taste	taste	NN
12327	1293	63	--	--	:
12327	1293	64	will	will	MD
12327	1293	65	mar	mar	VB
12327	1293	66	the	the	DT
12327	1293	67	effect	effect	NN
12327	1293	68	of	of	IN
12327	1293	69	form	form	NN
12327	1293	70	and	and	CC
12327	1293	71	features	feature	VBZ
12327	1293	72	the	the	DT
12327	1293	73	most	most	RBS
12327	1293	74	symetrical	symetrical	JJ
12327	1293	75	.	.	.
12327	1294	1	A	a	DT
12327	1294	2	clever	clever	JJ
12327	1294	3	writer	writer	NN
12327	1294	4	has	have	VBZ
12327	1294	5	said	say	VBN
12327	1294	6	,	,	,
12327	1294	7	"	"	``
12327	1294	8	Beauty	beauty	NN
12327	1294	9	is	be	VBZ
12327	1294	10	but	but	CC
12327	1294	11	another	another	DT
12327	1294	12	name	name	NN
12327	1294	13	for	for	IN
12327	1294	14	that	that	DT
12327	1294	15	expression	expression	NN
12327	1294	16	of	of	IN
12327	1294	17	the	the	DT
12327	1294	18	countenance	countenance	NN
12327	1294	19	which	which	WDT
12327	1294	20	is	be	VBZ
12327	1294	21	indicative	indicative	JJ
12327	1294	22	of	of	IN
12327	1294	23	sound	sound	JJ
12327	1294	24	health	health	NN
12327	1294	25	,	,	,
12327	1294	26	intelligence	intelligence	NN
12327	1294	27	,	,	,
12327	1294	28	and	and	CC
12327	1294	29	good	good	JJ
12327	1294	30	feeling	feeling	NN
12327	1294	31	.	.	.
12327	1294	32	"	"	''
12327	1295	1	If	if	IN
12327	1295	2	so	so	RB
12327	1295	3	,	,	,
12327	1295	4	how	how	WRB
12327	1295	5	much	much	JJ
12327	1295	6	of	of	IN
12327	1295	7	beauty	beauty	NN
12327	1295	8	is	be	VBZ
12327	1295	9	attainable	attainable	JJ
12327	1295	10	to	to	IN
12327	1295	11	all	all	DT
12327	1295	12	!	!	.
12327	1296	1	Health	Health	NNP
12327	1296	2	,	,	,
12327	1296	3	though	though	IN
12327	1296	4	often	often	RB
12327	1296	5	dependant	dependant	JJ
12327	1296	6	upon	upon	IN
12327	1296	7	circumstances	circumstance	NNS
12327	1296	8	beyond	beyond	IN
12327	1296	9	our	-PRON-	PRP$
12327	1296	10	control	control	NN
12327	1296	11	,	,	,
12327	1296	12	can	can	MD
12327	1296	13	,	,	,
12327	1296	14	in	in	IN
12327	1296	15	a	a	DT
12327	1296	16	great	great	JJ
12327	1296	17	measure	measure	NN
12327	1296	18	,	,	,
12327	1296	19	be	be	VB
12327	1296	20	improved	improve	VBN
12327	1296	21	by	by	IN
12327	1296	22	a	a	DT
12327	1296	23	rational	rational	JJ
12327	1296	24	observance	observance	NN
12327	1296	25	of	of	IN
12327	1296	26	the	the	DT
12327	1296	27	laws	law	NNS
12327	1296	28	which	which	WDT
12327	1296	29	nature	nature	NN
12327	1296	30	has	have	VBZ
12327	1296	31	prescribed	prescribe	VBN
12327	1296	32	,	,	,
12327	1296	33	to	to	TO
12327	1296	34	regulate	regulate	VB
12327	1296	35	the	the	DT
12327	1296	36	vital	vital	JJ
12327	1296	37	functions	function	NNS
12327	1296	38	.	.	.
12327	1297	1	Over	over	IN
12327	1297	2	intellect	intellect	NN
12327	1297	3	we	-PRON-	PRP
12327	1297	4	have	have	VBP
12327	1297	5	still	still	RB
12327	1297	6	more	more	JJR
12327	1297	7	power	power	NN
12327	1297	8	.	.	.
12327	1298	1	It	-PRON-	PRP
12327	1298	2	is	be	VBZ
12327	1298	3	capable	capable	JJ
12327	1298	4	of	of	IN
12327	1298	5	being	be	VBG
12327	1298	6	so	so	RB
12327	1298	7	trained	trained	JJ
12327	1298	8	as	as	IN
12327	1298	9	to	to	TO
12327	1298	10	approach	approach	VB
12327	1298	11	daily	daily	JJ
12327	1298	12	nearer	nearer	NN
12327	1298	13	and	and	CC
12327	1298	14	nearer	nearer	NN
12327	1298	15	to	to	IN
12327	1298	16	perfection	perfection	NN
12327	1298	17	.	.	.
12327	1299	1	The	the	DT
12327	1299	2	thoughts	thought	NNS
12327	1299	3	are	be	VBP
12327	1299	4	completely	completely	RB
12327	1299	5	under	under	IN
12327	1299	6	our	-PRON-	PRP$
12327	1299	7	own	own	JJ
12327	1299	8	guidance	guidance	NN
12327	1299	9	and	and	CC
12327	1299	10	must	must	MD
12327	1299	11	never	never	RB
12327	1299	12	be	be	VB
12327	1299	13	allowed	allow	VBN
12327	1299	14	to	to	TO
12327	1299	15	wander	wander	VB
12327	1299	16	idly	idly	RB
12327	1299	17	or	or	CC
12327	1299	18	sinfully	sinfully	RB
12327	1299	19	;	;	:
12327	1299	20	they	-PRON-	PRP
12327	1299	21	should	should	MD
12327	1299	22	be	be	VB
12327	1299	23	encouraged	encourage	VBN
12327	1299	24	to	to	TO
12327	1299	25	dwell	dwell	VB
12327	1299	26	on	on	IN
12327	1299	27	subjects	subject	NNS
12327	1299	28	which	which	WDT
12327	1299	29	elevate	elevate	VBP
12327	1299	30	the	the	DT
12327	1299	31	mind	mind	NN
12327	1299	32	and	and	CC
12327	1299	33	shield	shield	VB
12327	1299	34	it	-PRON-	PRP
12327	1299	35	from	from	IN
12327	1299	36	the	the	DT
12327	1299	37	petty	petty	JJ
12327	1299	38	trivialities	triviality	NNS
12327	1299	39	which	which	WDT
12327	1299	40	irritate	irritate	VBP
12327	1299	41	and	and	CC
12327	1299	42	degrade	degrade	VBP
12327	1299	43	it	-PRON-	PRP
12327	1299	44	.	.	.
12327	1300	1	Nothing	nothing	NN
12327	1300	2	is	be	VBZ
12327	1300	3	more	more	RBR
12327	1300	4	likely	likely	JJ
12327	1300	5	to	to	TO
12327	1300	6	engender	engender	VB
12327	1300	7	bitter	bitter	JJ
12327	1300	8	thoughts	thought	NNS
12327	1300	9	than	than	IN
12327	1300	10	idleness	idleness	JJ
12327	1300	11	and	and	CC
12327	1300	12	_	_	NNP
12327	1300	13	ennui	ennui	NN
12327	1300	14	_	_	NNP
12327	1300	15	.	.	.
12327	1301	1	Occupations	occupation	NNS
12327	1301	2	should	should	MD
12327	1301	3	be	be	VB
12327	1301	4	selected	select	VBN
12327	1301	5	with	with	IN
12327	1301	6	a	a	DT
12327	1301	7	view	view	NN
12327	1301	8	to	to	TO
12327	1301	9	improve	improve	VB
12327	1301	10	and	and	CC
12327	1301	11	amuse	amuse	VB
12327	1301	12	;	;	:
12327	1301	13	they	-PRON-	PRP
12327	1301	14	should	should	MD
12327	1301	15	be	be	VB
12327	1301	16	varied	varied	JJ
12327	1301	17	,	,	,
12327	1301	18	to	to	TO
12327	1301	19	prevent	prevent	VB
12327	1301	20	the	the	DT
12327	1301	21	lassitude	lassitude	NN
12327	1301	22	resulting	result	VBG
12327	1301	23	from	from	IN
12327	1301	24	monotony	monotony	NN
12327	1301	25	;	;	:
12327	1301	26	serious	serious	JJ
12327	1301	27	meditations	meditation	NNS
12327	1301	28	and	and	CC
12327	1301	29	abstract	abstract	JJ
12327	1301	30	studies	study	NNS
12327	1301	31	should	should	MD
12327	1301	32	be	be	VB
12327	1301	33	relieved	relieve	VBN
12327	1301	34	by	by	IN
12327	1301	35	the	the	DT
12327	1301	36	lighter	light	JJR
12327	1301	37	branches	branch	NNS
12327	1301	38	of	of	IN
12327	1301	39	literature	literature	NN
12327	1301	40	;	;	:
12327	1301	41	music	music	NN
12327	1301	42	should	should	MD
12327	1301	43	be	be	VB
12327	1301	44	assiduously	assiduously	RB
12327	1301	45	cultivated	cultivate	VBN
12327	1301	46	;	;	:
12327	1301	47	nothing	nothing	NN
12327	1301	48	more	more	JJR
12327	1301	49	refines	refine	NNS
12327	1301	50	and	and	CC
12327	1301	51	exalts	exalt	VBZ
12327	1301	52	the	the	DT
12327	1301	53	mind	mind	NN
12327	1301	54	;	;	:
12327	1301	55	not	not	RB
12327	1301	56	the	the	DT
12327	1301	57	mere	mere	JJ
12327	1301	58	performance	performance	NN
12327	1301	59	of	of	IN
12327	1301	60	mechanical	mechanical	JJ
12327	1301	61	difficulties	difficulty	NNS
12327	1301	62	,	,	,
12327	1301	63	either	either	CC
12327	1301	64	vocal	vocal	JJ
12327	1301	65	or	or	CC
12327	1301	66	instrumental	instrumental	JJ
12327	1301	67	,	,	,
12327	1301	68	for	for	IN
12327	1301	69	these	these	DT
12327	1301	70	,	,	,
12327	1301	71	unless	unless	IN
12327	1301	72	pursued	pursue	VBN
12327	1301	73	with	with	IN
12327	1301	74	extreme	extreme	JJ
12327	1301	75	caution	caution	NN
12327	1301	76	,	,	,
12327	1301	77	enlarge	enlarge	VB
12327	1301	78	the	the	DT
12327	1301	79	hand	hand	NN
12327	1301	80	and	and	CC
12327	1301	81	fatigue	fatigue	VB
12327	1301	82	the	the	DT
12327	1301	83	chest	chest	NN
12327	1301	84	,	,	,
12327	1301	85	without	without	IN
12327	1301	86	imparting	impart	VBG
12327	1301	87	the	the	DT
12327	1301	88	advantages	advantage	NNS
12327	1301	89	we	-PRON-	PRP
12327	1301	90	allude	allude	VBP
12327	1301	91	to	to	IN
12327	1301	92	.	.	.
12327	1302	1	Drawing	drawing	NN
12327	1302	2	is	be	VBZ
12327	1302	3	highly	highly	RB
12327	1302	4	calculated	calculate	VBN
12327	1302	5	to	to	TO
12327	1302	6	enhance	enhance	VB
12327	1302	7	feminine	feminine	JJ
12327	1302	8	beauty	beauty	NN
12327	1302	9	;	;	:
12327	1302	10	the	the	DT
12327	1302	11	thoughts	thought	NNS
12327	1302	12	it	-PRON-	PRP
12327	1302	13	excites	excite	VBZ
12327	1302	14	are	be	VBP
12327	1302	15	soothing	soothing	JJ
12327	1302	16	and	and	CC
12327	1302	17	serene	serene	JJ
12327	1302	18	,	,	,
12327	1302	19	the	the	DT
12327	1302	20	gentle	gentle	JJ
12327	1302	21	enthusiasm	enthusiasm	NN
12327	1302	22	that	that	WDT
12327	1302	23	is	be	VBZ
12327	1302	24	felt	feel	VBN
12327	1302	25	during	during	IN
12327	1302	26	this	this	DT
12327	1302	27	delightful	delightful	JJ
12327	1302	28	occupation	occupation	NN
12327	1302	29	not	not	RB
12327	1302	30	only	only	RB
12327	1302	31	dissipates	dissipate	VBZ
12327	1302	32	melancholy	melancholy	JJ
12327	1302	33	and	and	CC
12327	1302	34	morbid	morbid	NN
12327	1302	35	sensibility	sensibility	NN
12327	1302	36	,	,	,
12327	1302	37	but	but	CC
12327	1302	38	by	by	IN
12327	1302	39	developing	develop	VBG
12327	1302	40	the	the	DT
12327	1302	41	judgment	judgment	NN
12327	1302	42	and	and	CC
12327	1302	43	feeling	feeling	NN
12327	1302	44	,	,	,
12327	1302	45	imparts	impart	VBZ
12327	1302	46	a	a	DT
12327	1302	47	higher	high	JJR
12327	1302	48	tone	tone	NN
12327	1302	49	of	of	IN
12327	1302	50	character	character	NN
12327	1302	51	to	to	IN
12327	1302	52	the	the	DT
12327	1302	53	expression	expression	NN
12327	1302	54	of	of	IN
12327	1302	55	the	the	DT
12327	1302	56	countenance	countenance	NN
12327	1302	57	.	.	.
12327	1303	1	Indolent	indolent	JJ
12327	1303	2	persons	person	NNS
12327	1303	3	are	be	VBP
12327	1303	4	apt	apt	JJ
12327	1303	5	to	to	TO
12327	1303	6	decide	decide	VB
12327	1303	7	that	that	IN
12327	1303	8	they	-PRON-	PRP
12327	1303	9	have	have	VBP
12327	1303	10	"	"	``
12327	1303	11	no	no	DT
12327	1303	12	taste	taste	NN
12327	1303	13	"	"	''
12327	1303	14	for	for	IN
12327	1303	15	such	such	JJ
12327	1303	16	or	or	CC
12327	1303	17	such	such	JJ
12327	1303	18	pursuits	pursuit	NNS
12327	1303	19	,	,	,
12327	1303	20	forgetting	forget	VBG
12327	1303	21	that	that	IN
12327	1303	22	tastes	taste	NNS
12327	1303	23	may	may	MD
12327	1303	24	be	be	VB
12327	1303	25	acquired	acquire	VBN
12327	1303	26	by	by	IN
12327	1303	27	the	the	DT
12327	1303	28	mind	mind	NN
12327	1303	29	as	as	RB
12327	1303	30	well	well	RB
12327	1303	31	as	as	IN
12327	1303	32	by	by	IN
12327	1303	33	the	the	DT
12327	1303	34	palate	palate	NN
12327	1303	35	,	,	,
12327	1303	36	and	and	CC
12327	1303	37	only	only	RB
12327	1303	38	need	need	VB
12327	1303	39	a	a	DT
12327	1303	40	judicious	judicious	JJ
12327	1303	41	direction	direction	NN
12327	1303	42	.	.	.
12327	1304	1	Frivolous	frivolous	JJ
12327	1304	2	employment	employment	NN
12327	1304	3	,	,	,
12327	1304	4	and	and	CC
12327	1304	5	vitiated	vitiated	JJ
12327	1304	6	sentiments	sentiment	NNS
12327	1304	7	would	would	MD
12327	1304	8	spoil	spoil	VB
12327	1304	9	the	the	DT
12327	1304	10	finest	fine	JJS
12327	1304	11	face	face	NN
12327	1304	12	ever	ever	RB
12327	1304	13	created	create	VBN
12327	1304	14	.	.	.
12327	1305	1	Body	body	NN
12327	1305	2	and	and	CC
12327	1305	3	mind	mind	NN
12327	1305	4	are	be	VBP
12327	1305	5	,	,	,
12327	1305	6	in	in	IN
12327	1305	7	fact	fact	NN
12327	1305	8	,	,	,
12327	1305	9	so	so	RB
12327	1305	10	intimately	intimately	RB
12327	1305	11	connected	connected	JJ
12327	1305	12	,	,	,
12327	1305	13	that	that	IN
12327	1305	14	it	-PRON-	PRP
12327	1305	15	is	be	VBZ
12327	1305	16	futile	futile	JJ
12327	1305	17	,	,	,
12327	1305	18	attempting	attempt	VBG
12327	1305	19	to	to	TO
12327	1305	20	embellish	embellish	VB
12327	1305	21	the	the	DT
12327	1305	22	one	one	NN
12327	1305	23	,	,	,
12327	1305	24	while	while	IN
12327	1305	25	neglecting	neglect	VBG
12327	1305	26	the	the	DT
12327	1305	27	other	other	JJ
12327	1305	28	,	,	,
12327	1305	29	especially	especially	RB
12327	1305	30	as	as	IN
12327	1305	31	the	the	DT
12327	1305	32	highest	high	JJS
12327	1305	33	order	order	NN
12327	1305	34	of	of	IN
12327	1305	35	all	all	DT
12327	1305	36	beauty	beauty	NN
12327	1305	37	is	be	VBZ
12327	1305	38	_	_	NNP
12327	1305	39	the	the	DT
12327	1305	40	intellectual	intellectual	NN
12327	1305	41	.	.	.
12327	1305	42	_	_	NNP
12327	1305	43	Let	let	VB
12327	1305	44	those	those	DT
12327	1305	45	females	female	NNS
12327	1305	46	,	,	,
12327	1305	47	therefore	therefore	RB
12327	1305	48	,	,	,
12327	1305	49	who	who	WP
12327	1305	50	are	be	VBP
12327	1305	51	the	the	DT
12327	1305	52	most	most	RBS
12327	1305	53	solicitous	solicitous	JJ
12327	1305	54	about	about	IN
12327	1305	55	their	-PRON-	PRP$
12327	1305	56	beauty	beauty	NN
12327	1305	57	,	,	,
12327	1305	58	and	and	CC
12327	1305	59	the	the	DT
12327	1305	60	most	most	RBS
12327	1305	61	eager	eager	JJ
12327	1305	62	to	to	TO
12327	1305	63	produce	produce	VB
12327	1305	64	a	a	DT
12327	1305	65	favourable	favourable	JJ
12327	1305	66	impression	impression	NN
12327	1305	67	,	,	,
12327	1305	68	cultivate	cultivate	VB
12327	1305	69	the	the	DT
12327	1305	70	_	_	NNP
12327	1305	71	moral	moral	JJ
12327	1305	72	,	,	,
12327	1305	73	religious	religious	JJ
12327	1305	74	,	,	,
12327	1305	75	and	and	CC
12327	1305	76	intellectual	intellectual	JJ
12327	1305	77	attributes	attribute	NNS
12327	1305	78	_	_	NNP
12327	1305	79	,	,	,
12327	1305	80	and	and	CC
12327	1305	81	in	in	IN
12327	1305	82	this	this	DT
12327	1305	83	advice	advice	NN
12327	1305	84	consists	consist	VBZ
12327	1305	85	the	the	DT
12327	1305	86	recipe	recipe	NN
12327	1305	87	for	for	IN
12327	1305	88	the	the	DT
12327	1305	89	finest	fine	JJS
12327	1305	90	cosmetic	cosmetic	NN
12327	1305	91	in	in	IN
12327	1305	92	the	the	DT
12327	1305	93	world	world	NN
12327	1305	94	,	,	,
12327	1305	95	viz.--CONTENT	viz.--CONTENT	NNP
12327	1305	96	.	.	.
12327	1306	1	INDEX	index	NN
12327	1306	2	.	.	.
12327	1307	1	Almondegos	Almondegos	NNP
12327	1307	2	soup	soup	NNP
12327	1307	3	,	,	,
12327	1307	4	11	11	CD
12327	1307	5	.	.	.
12327	1308	1	Almond	Almond	NNP
12327	1308	2	pudding	pudding	NN
12327	1308	3	,	,	,
12327	1308	4	117	117	CD
12327	1308	5	.	.	.
12327	1308	6	rice	rice	NN
12327	1308	7	,	,	,
12327	1308	8	126	126	CD
12327	1308	9	.	.	.
12327	1308	10	paste	paste	NNP
12327	1308	11	,	,	,
12327	1308	12	127	127	CD
12327	1308	13	.	.	.
12327	1308	14	tea	tea	NN
12327	1308	15	-	-	HYPH
12327	1308	16	cakes	cake	NNS
12327	1308	17	,	,	,
12327	1308	18	152	152	CD
12327	1308	19	.	.	.
12327	1309	1	Amnastich	Amnastich	NNP
12327	1309	2	,	,	,
12327	1309	3	83	83	CD
12327	1309	4	.	.	.
12327	1310	1	Apple	Apple	NNP
12327	1310	2	charlotte	charlotte	NN
12327	1310	3	,	,	,
12327	1310	4	139	139	CD
12327	1310	5	,	,	,
12327	1310	6	140	140	CD
12327	1310	7	.	.	.
12327	1310	8	jelly	jelly	NNP
12327	1310	9	,	,	,
12327	1310	10	166	166	CD
12327	1310	11	.	.	.
12327	1310	12	sauce	sauce	NN
12327	1310	13	,	,	,
12327	1310	14	23	23	CD
12327	1310	15	.	.	.
12327	1311	1	Apricot	Apricot	NNP
12327	1311	2	jam	jam	NN
12327	1311	3	,	,	,
12327	1311	4	165	165	CD
12327	1311	5	.	.	.
12327	1311	6	preserve	preserve	NNP
12327	1311	7	,	,	,
12327	1311	8	164	164	CD
12327	1311	9	.	.	.
12327	1311	10	marmalade	marmalade	NNP
12327	1311	11	,	,	,
12327	1311	12	163	163	CD
12327	1311	13	.	.	.
12327	1312	1	Arrowroot	Arrowroot	NNP
12327	1312	2	pudding	pudding	NN
12327	1312	3	,	,	,
12327	1312	4	136	136	CD
12327	1312	5	.	.	.
12327	1313	1	Asparagus	asparagus	JJ
12327	1313	2	sauce	sauce	NN
12327	1313	3	,	,	,
12327	1313	4	28	28	CD
12327	1313	5	.	.	.
12327	1313	6	soup	soup	NN
12327	1313	7	,	,	,
12327	1313	8	12	12	CD
12327	1313	9	.	.	.
12327	1314	1	Barley	barley	NN
12327	1314	2	milk	milk	NN
12327	1314	3	,	,	,
12327	1314	4	178	178	CD
12327	1314	5	.	.	.
12327	1314	6	jelly	jelly	NNP
12327	1314	7	,	,	,
12327	1314	8	177	177	CD
12327	1314	9	.	.	.
12327	1314	10	soup	soup	NN
12327	1314	11	,	,	,
12327	1314	12	14	14	CD
12327	1314	13	.	.	.
12327	1315	1	Batter	batter	NN
12327	1315	2	pudding	pudding	NN
12327	1315	3	,	,	,
12327	1315	4	135	135	CD
12327	1315	5	.	.	.
12327	1316	1	Beans	bean	NNS
12327	1316	2	,	,	,
12327	1316	3	French	French	NNP
12327	1316	4	,	,	,
12327	1316	5	to	to	TO
12327	1316	6	stew	stew	VB
12327	1316	7	with	with	IN
12327	1316	8	oil	oil	NN
12327	1316	9	,	,	,
12327	1316	10	93	93	CD
12327	1316	11	.	.	.
12327	1317	1	_	_	NNP
12327	1317	2	au	au	NNP
12327	1317	3	beurre	beurre	NNP
12327	1317	4	_	_	NNP
12327	1317	5	,	,	,
12327	1317	6	96	96	CD
12327	1317	7	.	.	.
12327	1317	8	to	to	TO
12327	1317	9	pickle	pickle	VB
12327	1317	10	,	,	,
12327	1317	11	170	170	CD
12327	1317	12	.	.	.
12327	1318	1	Béchamel	Béchamel	NNP
12327	1318	2	,	,	,
12327	1318	3	32	32	CD
12327	1318	4	.	.	.
12327	1319	1	Beef	beef	NN
12327	1319	2	,	,	,
12327	1319	3	rump	rump	VB
12327	1319	4	,	,	,
12327	1319	5	to	to	IN
12327	1319	6	stew	stew	NNP
12327	1319	7	,	,	,
12327	1319	8	53	53	CD
12327	1319	9	.	.	.
12327	1319	10	à	à	NNP
12327	1319	11	la	la	NNP
12327	1319	12	mode	mode	NNP
12327	1319	13	,	,	,
12327	1319	14	or	or	CC
12327	1319	15	sour	sour	JJ
12327	1319	16	meat	meat	NN
12327	1319	17	,	,	,
12327	1319	18	53	53	CD
12327	1319	19	,	,	,
12327	1319	20	54	54	CD
12327	1319	21	.	.	.
12327	1319	22	of	of	IN
12327	1319	23	,	,	,
12327	1319	24	an	an	DT
12327	1319	25	olio	olio	NN
12327	1319	26	,	,	,
12327	1319	27	52	52	CD
12327	1319	28	.	.	.
12327	1320	1	Beef	beef	NN
12327	1320	2	,	,	,
12327	1320	3	stewed	stew	VBN
12327	1320	4	with	with	IN
12327	1320	5	French	french	JJ
12327	1320	6	beans	bean	NNS
12327	1320	7	,	,	,
12327	1320	8	54	54	CD
12327	1320	9	.	.	.
12327	1320	10	with	with	IN
12327	1320	11	white	white	JJ
12327	1320	12	dried	dry	VBN
12327	1320	13	peas	pea	NNS
12327	1320	14	and	and	CC
12327	1320	15	beans	bean	NNS
12327	1320	16	,	,	,
12327	1320	17	and	and	CC
12327	1320	18	celery	celery	NN
12327	1320	19	,	,	,
12327	1320	20	56	56	CD
12327	1320	21	.	.	.
12327	1320	22	collops	collop	NNS
12327	1320	23	,	,	,
12327	1320	24	57	57	CD
12327	1320	25	.	.	.
12327	1320	26	cold	cold	JJ
12327	1320	27	roast	roast	NN
12327	1320	28	,	,	,
12327	1320	29	to	to	IN
12327	1320	30	warm	warm	JJ
12327	1320	31	,	,	,
12327	1320	32	57	57	CD
12327	1320	33	.	.	.
12327	1320	34	steak	steak	NNP
12327	1320	35	,	,	,
12327	1320	36	with	with	IN
12327	1320	37	chesnuts	chesnut	NNS
12327	1320	38	,	,	,
12327	1320	39	58	58	CD
12327	1320	40	.	.	.
12327	1320	41	steak	steak	NNP
12327	1320	42	,	,	,
12327	1320	43	stewed	stew	VBD
12327	1320	44	simply	simply	RB
12327	1320	45	,	,	,
12327	1320	46	58	58	CD
12327	1320	47	.	.	.
12327	1320	48	hash	hash	NN
12327	1320	49	of	of	IN
12327	1320	50	,	,	,
12327	1320	51	57	57	CD
12327	1320	52	.	.	.
12327	1320	53	brisket	brisket	NN
12327	1320	54	of	of	IN
12327	1320	55	,	,	,
12327	1320	56	with	with	IN
12327	1320	57	vegetables	vegetable	NNS
12327	1320	58	,	,	,
12327	1320	59	59	59	CD
12327	1320	60	,	,	,
12327	1320	61	60	60	CD
12327	1320	62	.	.	.
12327	1320	63	brisket	brisket	NN
12327	1320	64	,	,	,
12327	1320	65	with	with	IN
12327	1320	66	onions	onion	NNS
12327	1320	67	and	and	CC
12327	1320	68	raisins	raisin	NNS
12327	1320	69	,	,	,
12327	1320	70	59	59	CD
12327	1320	71	.	.	.
12327	1320	72	tea	tea	NN
12327	1320	73	,	,	,
12327	1320	74	171	171	CD
12327	1320	75	.	.	.
12327	1320	76	ragout	ragout	NN
12327	1320	77	of	of	IN
12327	1320	78	,	,	,
12327	1320	79	60	60	CD
12327	1320	80	.	.	.
12327	1320	81	steak	steak	NNP
12327	1320	82	pie	pie	NNP
12327	1320	83	,	,	,
12327	1320	84	188	188	CD
12327	1320	85	.	.	.
12327	1320	86	to	to	TO
12327	1320	87	salt	salt	NN
12327	1320	88	,	,	,
12327	1320	89	61	61	CD
12327	1320	90	.	.	.
12327	1320	91	to	to	TO
12327	1320	92	spice	spice	VB
12327	1320	93	,	,	,
12327	1320	94	61	61	CD
12327	1320	95	.	.	.
12327	1320	96	to	to	TO
12327	1320	97	smoke	smoke	VB
12327	1320	98	,	,	,
12327	1320	99	62	62	CD
12327	1320	100	.	.	.
12327	1321	1	_	_	NNP
12327	1321	2	Blanc	Blanc	NNP
12327	1321	3	_	_	NNP
12327	1321	4	,	,	,
12327	1321	5	51	51	CD
12327	1321	6	.	.	.
12327	1322	1	Blanching	blanching	NN
12327	1322	2	,	,	,
12327	1322	3	directions	direction	NNS
12327	1322	4	for	for	IN
12327	1322	5	,	,	,
12327	1322	6	57	57	CD
12327	1322	7	.	.	.
12327	1323	1	Blancmange	blancmange	NN
12327	1323	2	,	,	,
12327	1323	3	147	147	CD
12327	1323	4	.	.	.
12327	1324	1	Blanquette	Blanquette	NNP
12327	1324	2	of	of	IN
12327	1324	3	veal	veal	NN
12327	1324	4	,	,	,
12327	1324	5	70	70	CD
12327	1324	6	,	,	,
12327	1324	7	71	71	CD
12327	1324	8	.	.	.
12327	1324	9	of	of	IN
12327	1324	10	chicken	chicken	NNP
12327	1324	11	,	,	,
12327	1324	12	71	71	CD
12327	1324	13	.	.	.
12327	1325	1	Boiling	boiling	NN
12327	1325	2	,	,	,
12327	1325	3	rules	rule	NNS
12327	1325	4	for	for	IN
12327	1325	5	,	,	,
12327	1325	6	49	49	CD
12327	1325	7	.	.	.
12327	1326	1	Bola	Bola	NNP
12327	1326	2	d'Amor	d'amor	NN
12327	1326	3	,	,	,
12327	1326	4	114	114	CD
12327	1326	5	.	.	.
12327	1327	1	Toliedo	Toliedo	NNP
12327	1327	2	,	,	,
12327	1327	3	115	115	CD
12327	1327	4	,	,	,
12327	1327	5	116	116	CD
12327	1327	6	.	.	.
12327	1327	7	d'Hispaniola	d'Hispaniola	NNP
12327	1327	8	,	,	,
12327	1327	9	116	116	CD
12327	1327	10	.	.	.
12327	1328	1	Bola	Bola	NNP
12327	1328	2	,	,	,
12327	1328	3	plain	plain	JJ
12327	1328	4	,	,	,
12327	1328	5	152	152	CD
12327	1328	6	.	.	.
12327	1328	7	small	small	JJ
12327	1328	8	do	do	VBP
12327	1328	9	.	.	.
12327	1329	1	152	152	CD
12327	1329	2	.	.	.
12327	1330	1	Bottling	bottle	VBG
12327	1330	2	fruit	fruit	NN
12327	1330	3	,	,	,
12327	1330	4	rules	rule	VBZ
12327	1330	5	for	for	IN
12327	1330	6	,	,	,
12327	1330	7	161	161	CD
12327	1330	8	.	.	.
12327	1331	1	Braising	braise	VBG
12327	1331	2	,	,	,
12327	1331	3	directions	direction	NNS
12327	1331	4	for	for	IN
12327	1331	5	,	,	,
12327	1331	6	52	52	CD
12327	1331	7	.	.	.
12327	1332	1	Brandy	brandy	NN
12327	1332	2	cherries	cherry	NNS
12327	1332	3	,	,	,
12327	1332	4	162	162	CD
12327	1332	5	.	.	.
12327	1333	1	Bread	bread	NN
12327	1333	2	crumbs	crumb	VBZ
12327	1333	3	for	for	IN
12327	1333	4	frying	fry	VBG
12327	1333	5	,	,	,
12327	1333	6	36	36	CD
12327	1333	7	.	.	.
12327	1333	8	and	and	CC
12327	1333	9	butter	butter	NN
12327	1333	10	pudding	pudding	NN
12327	1333	11	,	,	,
12327	1333	12	130	130	CD
12327	1333	13	.	.	.
12327	1333	14	fruit	fruit	NN
12327	1333	15	-	-	HYPH
12327	1333	16	tart	tart	NNP
12327	1333	17	,	,	,
12327	1333	18	128	128	CD
12327	1333	19	.	.	.
12327	1333	20	pudding	pudding	NN
12327	1333	21	,	,	,
12327	1333	22	135	135	CD
12327	1333	23	.	.	.
12327	1333	24	sauce	sauce	NN
12327	1333	25	,	,	,
12327	1333	26	22	22	CD
12327	1333	27	.	.	.
12327	1334	1	Brocali	Brocali	NNP
12327	1334	2	,	,	,
12327	1334	3	stewed	stew	VBD
12327	1334	4	,	,	,
12327	1334	5	93	93	CD
12327	1334	6	.	.	.
12327	1335	1	Broiling	broiling	NN
12327	1335	2	,	,	,
12327	1335	3	directions	direction	NNS
12327	1335	4	on	on	IN
12327	1335	5	,	,	,
12327	1335	6	50	50	CD
12327	1335	7	.	.	.
12327	1336	1	Broth	broth	NN
12327	1336	2	,	,	,
12327	1336	3	chicken	chicken	NN
12327	1336	4	,	,	,
12327	1336	5	176	176	CD
12327	1336	6	.	.	.
12327	1337	1	Browned	browned	JJ
12327	1337	2	bread	bread	NN
12327	1337	3	crumbs	crumb	NNS
12327	1337	4	,	,	,
12327	1337	5	30	30	CD
12327	1337	6	.	.	.
12327	1337	7	flour	flour	NN
12327	1337	8	,	,	,
12327	1337	9	for	for	IN
12327	1337	10	colouring	colour	VBG
12327	1337	11	and	and	CC
12327	1337	12	thickening	thicken	VBG
12327	1337	13	soups	soup	NNS
12327	1337	14	,	,	,
12327	1337	15	sauces	sauce	NNS
12327	1337	16	,	,	,
12327	1337	17	and	and	CC
12327	1337	18	gravies	gravy	NNS
12327	1337	19	,	,	,
12327	1337	20	30	30	CD
12327	1337	21	.	.	.
12327	1338	1	Butter	butter	NN
12327	1338	2	cakes	cake	NNS
12327	1338	3	,	,	,
12327	1338	4	156	156	CD
12327	1338	5	.	.	.
12327	1338	6	melted	melt	VBN
12327	1338	7	,	,	,
12327	1338	8	25	25	CD
12327	1338	9	.	.	.
12327	1338	10	oiled	oil	VBN
12327	1338	11	,	,	,
12327	1338	12	24	24	CD
12327	1338	13	.	.	.
12327	1339	1	Cabbage	cabbage	NN
12327	1339	2	and	and	CC
12327	1339	3	rice	rice	NN
12327	1339	4	stewed	stew	VBD
12327	1339	5	,	,	,
12327	1339	6	94	94	CD
12327	1339	7	.	.	.
12327	1339	8	red	red	JJ
12327	1339	9	,	,	,
12327	1339	10	stewed	stew	VBN
12327	1339	11	,	,	,
12327	1339	12	96	96	CD
12327	1339	13	.	.	.
12327	1339	14	to	to	TO
12327	1339	15	pickle	pickle	VB
12327	1339	16	,	,	,
12327	1339	17	172	172	CD
12327	1339	18	.	.	.
12327	1340	1	Cakes	cake	NNS
12327	1340	2	,	,	,
12327	1340	3	observations	observation	NNS
12327	1340	4	respecting	respect	VBG
12327	1340	5	,	,	,
12327	1340	6	113	113	CD
12327	1340	7	,	,	,
12327	1340	8	114	114	CD
12327	1340	9	.	.	.
12327	1340	10	almond	almond	NNP
12327	1340	11	tea	tea	NN
12327	1340	12	,	,	,
12327	1340	13	152	152	CD
12327	1340	14	.	.	.
12327	1340	15	rich	rich	JJ
12327	1340	16	plum	plum	NNP
12327	1340	17	,	,	,
12327	1340	18	153	153	CD
12327	1340	19	,	,	,
12327	1340	20	154	154	CD
12327	1340	21	.	.	.
12327	1340	22	siesta	siesta	NNP
12327	1340	23	,	,	,
12327	1340	24	151	151	CD
12327	1340	25	.	.	.
12327	1340	26	sponge	sponge	NNP
12327	1340	27	,	,	,
12327	1340	28	158	158	CD
12327	1340	29	.	.	.
12327	1340	30	pound	pound	NN
12327	1340	31	,	,	,
12327	1340	32	156	156	CD
12327	1340	33	.	.	.
12327	1340	34	soda	soda	NN
12327	1340	35	,	,	,
12327	1340	36	155	155	CD
12327	1340	37	.	.	.
12327	1340	38	diet	diet	NN
12327	1340	39	bread	bread	NN
12327	1340	40	,	,	,
12327	1340	41	154	154	CD
12327	1340	42	.	.	.
12327	1340	43	for	for	IN
12327	1340	44	Passover	Passover	NNP
12327	1340	45	,	,	,
12327	1340	46	158	158	CD
12327	1340	47	.	.	.
12327	1340	48	a	a	DT
12327	1340	49	bola	bola	NNP
12327	1340	50	,	,	,
12327	1340	51	152	152	CD
12327	1340	52	.	.	.
12327	1340	53	a	a	DT
12327	1340	54	very	very	RB
12327	1340	55	plain	plain	JJ
12327	1340	56	,	,	,
12327	1340	57	155	155	CD
12327	1340	58	.	.	.
12327	1340	59	a	a	DT
12327	1340	60	plain	plain	JJ
12327	1340	61	lunch	lunch	NN
12327	1340	62	,	,	,
12327	1340	63	without	without	IN
12327	1340	64	butter	butter	NN
12327	1340	65	,	,	,
12327	1340	66	156	156	CD
12327	1340	67	.	.	.
12327	1340	68	breakfast	breakfast	NN
12327	1340	69	,	,	,
12327	1340	70	159	159	CD
12327	1340	71	.	.	.
12327	1340	72	drop	drop	NN
12327	1340	73	,	,	,
12327	1340	74	154	154	CD
12327	1340	75	.	.	.
12327	1340	76	cinnamon	cinnamon	NNP
12327	1340	77	,	,	,
12327	1340	78	153	153	CD
12327	1340	79	.	.	.
12327	1340	80	butter	butter	NN
12327	1340	81	,	,	,
12327	1340	82	156	156	CD
12327	1340	83	.	.	.
12327	1340	84	short	short	JJ
12327	1340	85	,	,	,
12327	1340	86	156	156	CD
12327	1340	87	.	.	.
12327	1341	1	_	_	NNP
12327	1341	2	matso	matso	NNP
12327	1341	3	_	_	NNP
12327	1341	4	,	,	,
12327	1341	5	157	157	CD
12327	1341	6	.	.	.
12327	1341	7	icing	ice	VBG
12327	1341	8	for	for	IN
12327	1341	9	,	,	,
12327	1341	10	159	159	CD
12327	1341	11	.	.	.
12327	1342	1	Calf	Calf	NNP
12327	1342	2	's	's	POS
12327	1342	3	head	head	NN
12327	1342	4	to	to	IN
12327	1342	5	stew	stew	NNP
12327	1342	6	,	,	,
12327	1342	7	64	64	CD
12327	1342	8	.	.	.
12327	1342	9	feet	foot	NNS
12327	1342	10	,	,	,
12327	1342	11	stewed	stew	VBN
12327	1342	12	with	with	IN
12327	1342	13	Spanish	spanish	JJ
12327	1342	14	sauce	sauce	NN
12327	1342	15	,	,	,
12327	1342	16	64	64	CD
12327	1342	17	.	.	.
12327	1342	18	au	au	NNP
12327	1342	19	fritur	fritur	NNP
12327	1342	20	,	,	,
12327	1342	21	65	65	CD
12327	1342	22	.	.	.
12327	1342	23	stewed	stew	VBN
12327	1342	24	simply	simply	RB
12327	1342	25	,	,	,
12327	1342	26	65	65	CD
12327	1342	27	,	,	,
12327	1342	28	66	66	CD
12327	1342	29	.	.	.
12327	1342	30	jelly	jelly	NNP
12327	1342	31	,	,	,
12327	1342	32	145	145	CD
12327	1342	33	.	.	.
12327	1343	1	Caper	caper	NN
12327	1343	2	sauce	sauce	NN
12327	1343	3	,	,	,
12327	1343	4	27	27	CD
12327	1343	5	,	,	,
12327	1343	6	19	19	CD
12327	1343	7	.	.	.
12327	1344	1	Carrots	Carrots	NNP
12327	1344	2	,	,	,
12327	1344	3	_	_	NNP
12327	1344	4	au	au	NNP
12327	1344	5	beurre	beurre	NNP
12327	1344	6	_	_	NNP
12327	1344	7	,	,	,
12327	1344	8	95	95	CD
12327	1344	9	.	.	.
12327	1345	1	Carp	Carp	NNP
12327	1345	2	,	,	,
12327	1345	3	stewed	stew	VBD
12327	1345	4	,	,	,
12327	1345	5	41	41	CD
12327	1345	6	,	,	,
12327	1345	7	42	42	CD
12327	1345	8	.	.	.
12327	1346	1	Cassereet	Cassereet	NNP
12327	1346	2	,	,	,
12327	1346	3	a	a	DT
12327	1346	4	,	,	,
12327	1346	5	81	81	CD
12327	1346	6	.	.	.
12327	1347	1	Casserole	Casserole	NNP
12327	1347	2	au	au	NNP
12327	1347	3	riz	riz	NNP
12327	1347	4	,	,	,
12327	1347	5	101	101	CD
12327	1347	6	.	.	.
12327	1348	1	Caudle	Caudle	NNP
12327	1348	2	,	,	,
12327	1348	3	178	178	CD
12327	1348	4	.	.	.
12327	1348	5	rice	rice	NN
12327	1348	6	,	,	,
12327	1348	7	178	178	CD
12327	1348	8	.	.	.
12327	1349	1	Cauliflower	cauliflower	NN
12327	1349	2	,	,	,
12327	1349	3	to	to	TO
12327	1349	4	pickle	pickle	VB
12327	1349	5	,	,	,
12327	1349	6	170	170	CD
12327	1349	7	.	.	.
12327	1350	1	Celery	celery	JJ
12327	1350	2	,	,	,
12327	1350	3	stewed	stew	VBN
12327	1350	4	with	with	IN
12327	1350	5	mutton	mutton	NN
12327	1350	6	,	,	,
12327	1350	7	75	75	CD
12327	1350	8	Celery	Celery	NNP
12327	1350	9	sauce	sauce	NN
12327	1350	10	,	,	,
12327	1350	11	19	19	CD
12327	1350	12	.	.	.
12327	1351	1	Charlotte	Charlotte	NNP
12327	1351	2	Russe	Russe	NNP
12327	1351	3	,	,	,
12327	1351	4	189	189	CD
12327	1351	5	.	.	.
12327	1351	6	a	a	DT
12327	1351	7	fruit	fruit	NN
12327	1351	8	,	,	,
12327	1351	9	190	190	CD
12327	1351	10	.	.	.
12327	1351	11	apple	apple	NNP
12327	1351	12	,	,	,
12327	1351	13	139	139	CD
12327	1351	14	.	.	.
12327	1352	1	Chestnuts	chestnut	NNS
12327	1352	2	,	,	,
12327	1352	3	stewed	stew	VBD
12327	1352	4	with	with	IN
12327	1352	5	steaks	steak	NNS
12327	1352	6	,	,	,
12327	1352	7	58	58	CD
12327	1352	8	.	.	.
12327	1352	9	to	to	TO
12327	1352	10	roast	roast	VB
12327	1352	11	,	,	,
12327	1352	12	185	185	CD
12327	1352	13	.	.	.
12327	1353	1	Cheesecakes	cheesecake	NNS
12327	1353	2	,	,	,
12327	1353	3	108	108	CD
12327	1353	4	.	.	.
12327	1353	5	savoury	savoury	NNP
12327	1353	6	,	,	,
12327	1353	7	98	98	CD
12327	1353	8	.	.	.
12327	1354	1	Cherry	cherry	NN
12327	1354	2	batter	batter	NN
12327	1354	3	pudding	pudding	NN
12327	1354	4	,	,	,
12327	1354	5	131	131	CD
12327	1354	6	.	.	.
12327	1354	7	preserved	preserve	VBN
12327	1354	8	whole	whole	NN
12327	1354	9	,	,	,
12327	1354	10	165	165	CD
12327	1354	11	.	.	.
12327	1355	1	Chejados	Chejados	NNP
12327	1355	2	,	,	,
12327	1355	3	119	119	CD
12327	1355	4	.	.	.
12327	1356	1	Chicken	chicken	NN
12327	1356	2	broth	broth	NN
12327	1356	3	,	,	,
12327	1356	4	176	176	CD
12327	1356	5	.	.	.
12327	1356	6	pudding	pudding	NN
12327	1356	7	,	,	,
12327	1356	8	188	188	CD
12327	1356	9	.	.	.
12327	1356	10	panado	panado	NNP
12327	1356	11	,	,	,
12327	1356	12	175	175	CD
12327	1356	13	.	.	.
12327	1357	1	Chocolate	chocolate	NN
12327	1357	2	,	,	,
12327	1357	3	to	to	TO
12327	1357	4	make	make	VB
12327	1357	5	,	,	,
12327	1357	6	182	182	CD
12327	1357	7	.	.	.
12327	1358	1	Chorissa	Chorissa	NNP
12327	1358	2	,	,	,
12327	1358	3	62	62	CD
12327	1358	4	.	.	.
12327	1358	5	omelette	omelette	NNP
12327	1358	6	,	,	,
12327	1358	7	109	109	CD
12327	1358	8	.	.	.
12327	1358	9	stewed	stew	VBN
12327	1358	10	with	with	IN
12327	1358	11	rice	rice	NN
12327	1358	12	and	and	CC
12327	1358	13	fowl	fowl	NN
12327	1358	14	,	,	,
12327	1358	15	83	83	CD
12327	1358	16	.	.	.
12327	1359	1	Cinnamon	Cinnamon	NNP
12327	1359	2	cakes	cake	NNS
12327	1359	3	,	,	,
12327	1359	4	153	153	CD
12327	1359	5	.	.	.
12327	1360	1	Citron	Citron	NNP
12327	1360	2	pudding	pudding	NN
12327	1360	3	,	,	,
12327	1360	4	150	150	CD
12327	1360	5	.	.	.
12327	1361	1	Clarify	clarify	VB
12327	1361	2	to	to	TO
12327	1361	3	,	,	,
12327	1361	4	suet	suet	NN
12327	1361	5	,	,	,
12327	1361	6	52	52	CD
12327	1361	7	.	.	.
12327	1361	8	sugar	sugar	NN
12327	1361	9	,	,	,
12327	1361	10	160	160	CD
12327	1361	11	.	.	.
12327	1362	1	Cocoa	Cocoa	NNP
12327	1362	2	nut	nut	NNP
12327	1362	3	pudding	pudding	NN
12327	1362	4	,	,	,
12327	1362	5	120	120	CD
12327	1362	6	.	.	.
12327	1362	7	doce	doce	NNP
12327	1362	8	,	,	,
12327	1362	9	120	120	CD
12327	1362	10	.	.	.
12327	1363	1	Coffee	coffee	NN
12327	1363	2	,	,	,
12327	1363	3	French	french	JJ
12327	1363	4	method	method	NN
12327	1363	5	of	of	IN
12327	1363	6	making	make	VBG
12327	1363	7	,	,	,
12327	1363	8	120	120	CD
12327	1363	9	.	.	.
12327	1364	1	Collard	collard	NN
12327	1364	2	veal	veal	NN
12327	1364	3	,	,	,
12327	1364	4	67	67	CD
12327	1364	5	.	.	.
12327	1365	1	Collops	collop	NNS
12327	1365	2	,	,	,
12327	1365	3	beef	beef	NN
12327	1365	4	,	,	,
12327	1365	5	57	57	CD
12327	1365	6	.	.	.
12327	1366	1	College	college	NN
12327	1366	2	pudding	pudding	NN
12327	1366	3	,	,	,
12327	1366	4	131	131	CD
12327	1366	5	.	.	.
12327	1367	1	Colouring	colour	VBG
12327	1367	2	for	for	IN
12327	1367	3	soups	soup	NNS
12327	1367	4	and	and	CC
12327	1367	5	sauces	sauce	NNS
12327	1367	6	,	,	,
12327	1367	7	2	2	CD
12327	1367	8	,	,	,
12327	1367	9	3	3	CD
12327	1367	10	,	,	,
12327	1367	11	30	30	CD
12327	1367	12	,	,	,
12327	1367	13	31	31	CD
12327	1367	14	.	.	.
12327	1368	1	Commeen	Commeen	NNP
12327	1368	2	,	,	,
12327	1368	3	55	55	CD
12327	1368	4	.	.	.
12327	1369	1	Consommé	Consommé	NNP
12327	1369	2	,	,	,
12327	1369	3	1	1	CD
12327	1369	4	,	,	,
12327	1369	5	2	2	CD
12327	1369	6	,	,	,
12327	1369	7	3	3	CD
12327	1369	8	.	.	.
12327	1370	1	Cooling	cool	VBG
12327	1370	2	,	,	,
12327	1370	3	drink	drink	VB
12327	1370	4	a	a	DT
12327	1370	5	,	,	,
12327	1370	6	in	in	IN
12327	1370	7	fever	fever	NN
12327	1370	8	,	,	,
12327	1370	9	94	94	CD
12327	1370	10	.	.	.
12327	1371	1	Creams	cream	NNS
12327	1371	2	,	,	,
12327	1371	3	directions	direction	NNS
12327	1371	4	for	for	IN
12327	1371	5	making	make	VBG
12327	1371	6	,	,	,
12327	1371	7	143	143	CD
12327	1371	8	,	,	,
12327	1371	9	189	189	CD
12327	1371	10	.	.	.
12327	1372	1	Crême	crême	NN
12327	1372	2	brun	brun	NN
12327	1372	3	,	,	,
12327	1372	4	128	128	CD
12327	1372	5	.	.	.
12327	1373	1	Cressy	cressy	JJ
12327	1373	2	soup	soup	NN
12327	1373	3	,	,	,
12327	1373	4	7	7	CD
12327	1373	5	.	.	.
12327	1374	1	Croquettes	Croquettes	NNP
12327	1374	2	,	,	,
12327	1374	3	100	100	CD
12327	1374	4	.	.	.
12327	1375	1	Cucumbers	cucumber	NNS
12327	1375	2	,	,	,
12327	1375	3	to	to	TO
12327	1375	4	pickle	pickle	VB
12327	1375	5	,	,	,
12327	1375	6	173	173	CD
12327	1375	7	.	.	.
12327	1375	8	sauce	sauce	NN
12327	1375	9	,	,	,
12327	1375	10	29	29	CD
12327	1375	11	.	.	.
12327	1375	12	mango	mango	NNP
12327	1375	13	,	,	,
12327	1375	14	94	94	CD
12327	1375	15	.	.	.
12327	1376	1	Cumberland	Cumberland	NNP
12327	1376	2	pudding	pudding	NN
12327	1376	3	,	,	,
12327	1376	4	131	131	CD
12327	1376	5	.	.	.
12327	1377	1	Currant	currant	JJ
12327	1377	2	jelly	jelly	NN
12327	1377	3	,	,	,
12327	1377	4	165	165	CD
12327	1377	5	,	,	,
12327	1377	6	166	166	CD
12327	1377	7	.	.	.
12327	1377	8	jam	jam	NNP
12327	1377	9	,	,	,
12327	1377	10	165	165	CD
12327	1377	11	.	.	.
12327	1378	1	Curried	curry	VBN
12327	1378	2	veal	veal	NN
12327	1378	3	,	,	,
12327	1378	4	68	68	CD
12327	1378	5	.	.	.
12327	1378	6	chicken	chicken	NN
12327	1378	7	,	,	,
12327	1378	8	68	68	CD
12327	1378	9	.	.	.
12327	1379	1	Custard	custard	JJ
12327	1379	2	pudding	pudding	NN
12327	1379	3	,	,	,
12327	1379	4	135	135	CD
12327	1379	5	.	.	.
12327	1380	1	Custards	Custards	NNP
12327	1380	2	,	,	,
12327	1380	3	144	144	CD
12327	1380	4	.	.	.
12327	1381	1	Cutlets	cutlet	NNS
12327	1381	2	,	,	,
12327	1381	3	veal	veal	NN
12327	1381	4	,	,	,
12327	1381	5	68	68	CD
12327	1381	6	.	.	.
12327	1381	7	à	à	LS
12327	1381	8	la	la	NNP
12327	1381	9	Française	Française	NNP
12327	1381	10	,	,	,
12327	1381	11	69	69	CD
12327	1381	12	.	.	.
12327	1381	13	in	in	IN
12327	1381	14	white	white	JJ
12327	1381	15	sauce	sauce	NN
12327	1381	16	,	,	,
12327	1381	17	69	69	CD
12327	1381	18	.	.	.
12327	1381	19	in	in	IN
12327	1381	20	brown	brown	JJ
12327	1381	21	sauce	sauce	NN
12327	1381	22	,	,	,
12327	1381	23	70	70	CD
12327	1381	24	.	.	.
12327	1381	25	mutton	mutton	NNP
12327	1381	26	,	,	,
12327	1381	27	78	78	CD
12327	1381	28	,	,	,
12327	1381	29	79	79	CD
12327	1381	30	.	.	.
12327	1381	31	lamb	lamb	NNP
12327	1381	32	,	,	,
12327	1381	33	with	with	IN
12327	1381	34	cucumbers	cucumber	NNS
12327	1381	35	,	,	,
12327	1381	36	81	81	CD
12327	1381	37	.	.	.
12327	1382	1	Damson	Damson	NNP
12327	1382	2	marmalade	marmalade	NNP
12327	1382	3	,	,	,
12327	1382	4	163	163	CD
12327	1382	5	.	.	.
12327	1383	1	Descaides	descaide	NNS
12327	1383	2	,	,	,
12327	1383	3	89	89	CD
12327	1383	4	.	.	.
12327	1384	1	Devilled	devil	VBN
12327	1384	2	biscuits	biscuit	NNS
12327	1384	3	,	,	,
12327	1384	4	98	98	CD
12327	1384	5	.	.	.
12327	1385	1	Diet	diet	NN
12327	1385	2	bread	bread	NN
12327	1385	3	cake	cake	NN
12327	1385	4	,	,	,
12327	1385	5	154	154	CD
12327	1385	6	.	.	.
12327	1385	7	for	for	IN
12327	1385	8	Passover	Passover	NNP
12327	1385	9	,	,	,
12327	1385	10	158	158	CD
12327	1385	11	.	.	.
12327	1386	1	Doce	doce	NN
12327	1386	2	,	,	,
12327	1386	3	cocoa	cocoa	NN
12327	1386	4	nut	nut	NN
12327	1386	5	,	,	,
12327	1386	6	120	120	CD
12327	1386	7	.	.	.
12327	1387	1	Drink	drink	VB
12327	1387	2	for	for	IN
12327	1387	3	a	a	DT
12327	1387	4	cough	cough	NN
12327	1387	5	,	,	,
12327	1387	6	180	180	CD
12327	1387	7	.	.	.
12327	1387	8	an	an	DT
12327	1387	9	emollient	emollient	NN
12327	1387	10	,	,	,
12327	1387	11	181	181	CD
12327	1387	12	.	.	NNS
12327	1387	13	a	a	DT
12327	1387	14	cooling	cooling	NN
12327	1387	15	,	,	,
12327	1387	16	in	in	IN
12327	1387	17	fever	fever	NN
12327	1387	18	,	,	,
12327	1387	19	181	181	CD
12327	1387	20	.	.	.
12327	1387	21	a	a	DT
12327	1387	22	refreshing	refreshing	JJ
12327	1387	23	,	,	,
12327	1387	24	181	181	CD
12327	1387	25	.	.	.
12327	1388	1	Drop	Drop	NNP
12327	1388	2	cakes	cake	NNS
12327	1388	3	,	,	,
12327	1388	4	154	154	CD
12327	1388	5	.	.	.
12327	1389	1	Duck	duck	NN
12327	1389	2	stewed	stew	VBD
12327	1389	3	with	with	IN
12327	1389	4	peas	pea	NNS
12327	1389	5	,	,	,
12327	1389	6	85	85	CD
12327	1389	7	.	.	.
12327	1389	8	seasoning	seasoning	NN
12327	1389	9	for	for	IN
12327	1389	10	,	,	,
12327	1389	11	27	27	CD
12327	1389	12	.	.	.
12327	1390	1	Dutch	dutch	JJ
12327	1390	2	,	,	,
12327	1390	3	stew	stew	NN
12327	1390	4	of	of	IN
12327	1390	5	fish	fish	NN
12327	1390	6	,	,	,
12327	1390	7	40	40	CD
12327	1390	8	.	.	.
12327	1391	1	Dutch	dutch	JJ
12327	1391	2	toast	toast	NN
12327	1391	3	,	,	,
12327	1391	4	87	87	CD
12327	1391	5	.	.	.
12327	1392	1	Edgings	edging	NNS
12327	1392	2	of	of	IN
12327	1392	3	Potatoes	Potatoes	NNP
12327	1392	4	,	,	,
12327	1392	5	91	91	CD
12327	1392	6	.	.	.
12327	1392	7	of	of	IN
12327	1392	8	rice	rice	NN
12327	1392	9	,	,	,
12327	1392	10	91	91	CD
12327	1392	11	.	.	.
12327	1393	1	Egg	egg	NN
12327	1393	2	paste	paste	NN
12327	1393	3	,	,	,
12327	1393	4	105	105	CD
12327	1393	5	.	.	.
12327	1393	6	wine	wine	NN
12327	1393	7	,	,	,
12327	1393	8	183	183	CD
12327	1393	9	.	.	.
12327	1393	10	balls	ball	NNS
12327	1393	11	,	,	,
12327	1393	12	36	36	CD
12327	1393	13	.	.	.
12327	1393	14	marmalade	marmalade	NNP
12327	1393	15	,	,	,
12327	1393	16	121	121	CD
12327	1393	17	.	.	.
12327	1393	18	sauce	sauce	NN
12327	1393	19	,	,	,
12327	1393	20	18	18	CD
12327	1393	21	.	.	.
12327	1394	1	English	English	NNP
12327	1394	2	,	,	,
12327	1394	3	do	do	VBP
12327	1394	4	.	.	.
12327	1394	5	,	,	,
12327	1394	6	28	28	CD
12327	1394	7	.	.	.
12327	1395	1	Eggs	egg	NNS
12327	1395	2	,	,	,
12327	1395	3	scallopped	scalloppe	VBD
12327	1395	4	,	,	,
12327	1395	5	98	98	CD
12327	1395	6	.	.	.
12327	1395	7	savoury	savoury	NNP
12327	1395	8	,	,	,
12327	1395	9	98	98	CD
12327	1395	10	.	.	.
12327	1396	1	_	_	NNP
12327	1396	2	See	See	NNP
12327	1396	3	_	_	NNP
12327	1396	4	omelette	omelette	NN
12327	1396	5	.	.	.
12327	1397	1	Escobeche	Escobeche	NNP
12327	1397	2	,	,	,
12327	1397	3	34	34	CD
12327	1397	4	.	.	.
12327	1398	1	Farcie	Farcie	NNP
12327	1398	2	,	,	,
12327	1398	3	_	_	NNP
12327	1398	4	see	see	VBP
12327	1398	5	_	_	NNP
12327	1398	6	forcemeat	forcemeat	NN
12327	1398	7	.	.	.
12327	1399	1	Fish	fish	NN
12327	1399	2	,	,	,
12327	1399	3	directions	direction	NNS
12327	1399	4	for	for	IN
12327	1399	5	boiling	boil	VBG
12327	1399	6	and	and	CC
12327	1399	7	broiling	broiling	NN
12327	1399	8	,	,	,
12327	1399	9	37	37	CD
12327	1399	10	.	.	.
12327	1399	11	fried	fry	VBN
12327	1399	12	in	in	IN
12327	1399	13	oil	oil	NN
12327	1399	14	,	,	,
12327	1399	15	38	38	CD
12327	1399	16	.	.	.
12327	1399	17	in	in	IN
12327	1399	18	butter	butter	NN
12327	1399	19	,	,	,
12327	1399	20	39	39	CD
12327	1399	21	.	.	.
12327	1399	22	a	a	DT
12327	1399	23	soup	soup	NN
12327	1399	24	,	,	,
12327	1399	25	15	15	CD
12327	1399	26	.	.	.
12327	1399	27	sauce	sauce	NN
12327	1399	28	without	without	IN
12327	1399	29	butter	butter	NN
12327	1399	30	,	,	,
12327	1399	31	21	21	CD
12327	1399	32	.	.	.
12327	1399	33	sauce	sauce	NN
12327	1399	34	to	to	TO
12327	1399	35	bottle	bottle	VB
12327	1399	36	,	,	,
12327	1399	37	22	22	CD
12327	1399	38	.	.	.
12327	1399	39	stewed	stew	VBN
12327	1399	40	white	white	JJ
12327	1399	41	,	,	,
12327	1399	42	39	39	CD
12327	1399	43	,	,	,
12327	1399	44	brown	brown	NNP
12327	1399	45	,	,	,
12327	1399	46	41	41	CD
12327	1399	47	.	.	.
12327	1399	48	stewed	stew	VBN
12327	1399	49	in	in	IN
12327	1399	50	Dutch	dutch	JJ
12327	1399	51	fashion	fashion	NN
12327	1399	52	,	,	,
12327	1399	53	40	40	CD
12327	1399	54	.	.	.
12327	1399	55	salad	salad	NN
12327	1399	56	,	,	,
12327	1399	57	44	44	CD
12327	1399	58	,	,	,
12327	1399	59	40	40	CD
12327	1399	60	.	.	.
12327	1399	61	fritters	fritter	NNS
12327	1399	62	,	,	,
12327	1399	63	47	47	CD
12327	1399	64	.	.	.
12327	1399	65	omelette	omelette	NNP
12327	1399	66	,	,	,
12327	1399	67	47	47	CD
12327	1399	68	.	.	.
12327	1399	69	scallopped	scalloppe	VBN
12327	1399	70	,	,	,
12327	1399	71	58	58	CD
12327	1399	72	.	.	.
12327	1399	73	baked	baked	JJ
12327	1399	74	haddocks	haddock	NNS
12327	1399	75	,	,	,
12327	1399	76	43	43	CD
12327	1399	77	.	.	.
12327	1399	78	herrings	herring	NNS
12327	1399	79	,	,	,
12327	1399	80	43	43	CD
12327	1399	81	,	,	,
12327	1399	82	44	44	CD
12327	1399	83	.	.	.
12327	1399	84	mackarel	mackarel	NNP
12327	1399	85	,	,	,
12327	1399	86	44	44	CD
12327	1399	87	.	.	.
12327	1399	88	escobeche	escobeche	NNP
12327	1399	89	,	,	,
12327	1399	90	34	34	CD
12327	1399	91	.	.	.
12327	1399	92	stewed	stew	VBN
12327	1399	93	carp	carp	NNP
12327	1399	94	,	,	,
12327	1399	95	41	41	CD
12327	1399	96	,	,	,
12327	1399	97	42	42	CD
12327	1399	98	.	.	.
12327	1399	99	of	of	IN
12327	1399	100	,	,	,
12327	1399	101	fillets	fillet	NNS
12327	1399	102	,	,	,
12327	1399	103	42	42	CD
12327	1399	104	.	.	.
12327	1399	105	water	water	NN
12327	1399	106	souchy	souchy	NN
12327	1399	107	,	,	,
12327	1399	108	41	41	CD
12327	1399	109	.	.	.
12327	1399	110	impanado	impanado	NNP
12327	1399	111	,	,	,
12327	1399	112	55	55	CD
12327	1399	113	.	.	.
12327	1399	114	white	white	NNP
12327	1399	115	bait	bait	NNP
12327	1399	116	,	,	,
12327	1399	117	45	45	CD
12327	1399	118	,	,	,
12327	1399	119	46	46	CD
12327	1399	120	.	.	.
12327	1399	121	fricandelle	fricandelle	NNP
12327	1399	122	,	,	,
12327	1399	123	46	46	CD
12327	1399	124	.	.	.
12327	1400	1	Fondeaux	Fondeaux	NNP
12327	1400	2	,	,	,
12327	1400	3	102	102	CD
12327	1400	4	.	.	.
12327	1401	1	Fondu	Fondu	NNP
12327	1401	2	,	,	,
12327	1401	3	102	102	CD
12327	1401	4	.	.	.
12327	1402	1	Forcemeat	forcemeat	NN
12327	1402	2	,	,	,
12327	1402	3	directions	direction	NNS
12327	1402	4	for	for	IN
12327	1402	5	making	make	VBG
12327	1402	6	,	,	,
12327	1402	7	33	33	CD
12327	1402	8	.	.	.
12327	1402	9	for	for	IN
12327	1402	10	risoles	risole	NNS
12327	1402	11	,	,	,
12327	1402	12	fritters	fritter	NNS
12327	1402	13	,	,	,
12327	1402	14	balls	ball	NNS
12327	1402	15	,	,	,
12327	1402	16	&	&	CC
12327	1402	17	c.	c.	NNP
12327	1402	18	,	,	,
12327	1402	19	33	33	CD
12327	1402	20	,	,	,
12327	1402	21	34	34	CD
12327	1402	22	.	.	.
12327	1402	23	of	of	IN
12327	1402	24	fish	fish	NN
12327	1402	25	for	for	IN
12327	1402	26	croquettes	croquette	NNS
12327	1402	27	,	,	,
12327	1402	28	&	&	CC
12327	1402	29	c.	c.	NNP
12327	1402	30	,	,	,
12327	1402	31	35	35	CD
12327	1402	32	.	.	.
12327	1402	33	for	for	IN
12327	1402	34	dressing	dress	VBG
12327	1402	35	fish	fish	NN
12327	1402	36	fillets	fillet	NNS
12327	1402	37	,	,	,
12327	1402	38	35	35	CD
12327	1402	39	.	.	.
12327	1402	40	for	for	IN
12327	1402	41	dressing	dress	VBG
12327	1402	42	cutlets	cutlet	NNS
12327	1402	43	,	,	,
12327	1402	44	35	35	CD
12327	1402	45	,	,	,
12327	1402	46	36	36	CD
12327	1402	47	.	.	.
12327	1403	1	Fowls	Fowls	NNP
12327	1403	2	,	,	,
12327	1403	3	a	a	DT
12327	1403	4	savoury	savoury	NN
12327	1403	5	way	way	NN
12327	1403	6	of	of	IN
12327	1403	7	roasting	roasting	NN
12327	1403	8	,	,	,
12327	1403	9	82	82	CD
12327	1403	10	.	.	.
12327	1403	11	forced	force	VBN
12327	1403	12	and	and	CC
12327	1403	13	boned	bone	VBN
12327	1403	14	,	,	,
12327	1403	15	82	82	CD
12327	1403	16	.	.	.
12327	1403	17	boiled	boil	VBN
12327	1403	18	,	,	,
12327	1403	19	83	83	CD
12327	1403	20	.	.	.
12327	1403	21	blanquette	blanquette	NNP
12327	1403	22	of	of	IN
12327	1403	23	,	,	,
12327	1403	24	85	85	CD
12327	1403	25	.	.	.
12327	1403	26	curried	curry	VBN
12327	1403	27	,	,	,
12327	1403	28	84	84	CD
12327	1403	29	.	.	.
12327	1403	30	stewed	stew	VBN
12327	1403	31	with	with	IN
12327	1403	32	rice	rice	NN
12327	1403	33	,	,	,
12327	1403	34	83	83	CD
12327	1403	35	.	.	.
12327	1403	36	a	a	DT
12327	1403	37	nice	nice	JJ
12327	1403	38	way	way	NN
12327	1403	39	of	of	IN
12327	1403	40	dressing	dress	VBG
12327	1403	41	with	with	IN
12327	1403	42	sweetbread	sweetbread	NN
12327	1403	43	,	,	,
12327	1403	44	84	84	CD
12327	1403	45	.	.	.
12327	1403	46	broiled	broil	VBN
12327	1403	47	with	with	IN
12327	1403	48	mushrooms	mushroom	NNS
12327	1403	49	,	,	,
12327	1403	50	86	86	CD
12327	1403	51	.	.	.
12327	1404	1	Fricandelle	Fricandelle	NNP
12327	1404	2	,	,	,
12327	1404	3	Dutch	Dutch	NNP
12327	1404	4	,	,	,
12327	1404	5	46	46	CD
12327	1404	6	.	.	.
12327	1405	1	Fricandelles	fricandelle	NNS
12327	1405	2	,	,	,
12327	1405	3	72	72	CD
12327	1405	4	.	.	.
12327	1406	1	Fricandeux	Fricandeux	NNP
12327	1406	2	,	,	,
12327	1406	3	a	a	DT
12327	1406	4	,	,	,
12327	1406	5	white	white	JJ
12327	1406	6	,	,	,
12327	1406	7	62	62	CD
12327	1406	8	.	.	.
12327	1406	9	brown,63	brown,63	NNP
12327	1406	10	.	.	.
12327	1407	1	a	a	DT
12327	1407	2	,	,	,
12327	1407	3	superior	superior	JJ
12327	1407	4	receipt	receipt	NN
12327	1407	5	,	,	,
12327	1407	6	67	67	CD
12327	1407	7	.	.	.
12327	1408	1	Fricassee	Fricassee	NNP
12327	1408	2	of	of	IN
12327	1408	3	veal	veal	NN
12327	1408	4	,	,	,
12327	1408	5	63	63	CD
12327	1408	6	.	.	.
12327	1408	7	of	of	IN
12327	1408	8	sweetbreads	sweetbread	NNS
12327	1408	9	,	,	,
12327	1408	10	74	74	CD
12327	1408	11	.	.	.
12327	1409	1	Fritters	fritter	NNS
12327	1409	2	of	of	IN
12327	1409	3	rice	rice	NN
12327	1409	4	,	,	,
12327	1409	5	125	125	CD
12327	1409	6	.	.	.
12327	1409	7	of	of	IN
12327	1409	8	French	french	JJ
12327	1409	9	roll	roll	NN
12327	1409	10	,	,	,
12327	1409	11	123	123	CD
12327	1409	12	.	.	.
12327	1410	1	Fruit	fruit	NN
12327	1410	2	pies	pie	NNS
12327	1410	3	,	,	,
12327	1410	4	106	106	CD
12327	1410	5	.	.	.
12327	1411	1	Frying	frying	NN
12327	1411	2	,	,	,
12327	1411	3	directions	direction	NNS
12327	1411	4	for	for	IN
12327	1411	5	,	,	,
12327	1411	6	50	50	CD
12327	1411	7	.	.	.
12327	1412	1	Gateau	Gateau	NNP
12327	1412	2	de	de	IN
12327	1412	3	tours	tour	NNS
12327	1412	4	,	,	,
12327	1412	5	138	138	CD
12327	1412	6	.	.	.
12327	1412	7	de	de	NNP
12327	1412	8	pomme	pomme	NNP
12327	1412	9	,	,	,
12327	1412	10	139	139	CD
12327	1412	11	.	.	.
12327	1413	1	Geese	geese	JJ
12327	1413	2	,	,	,
12327	1413	3	seasoning	seasoning	NN
12327	1413	4	for	for	IN
12327	1413	5	,	,	,
12327	1413	6	27	27	CD
12327	1413	7	.	.	.
12327	1414	1	German	german	JJ
12327	1414	2	puffs	puff	NNS
12327	1414	3	,	,	,
12327	1414	4	117	117	CD
12327	1414	5	.	.	.
12327	1415	1	Gherkins	gherkin	NNS
12327	1415	2	,	,	,
12327	1415	3	to	to	TO
12327	1415	4	pickle	pickle	VB
12327	1415	5	,	,	,
12327	1415	6	170	170	CD
12327	1415	7	.	.	.
12327	1416	1	Giblet	giblet	JJ
12327	1416	2	soup	soup	NN
12327	1416	3	,	,	,
12327	1416	4	14	14	CD
12327	1416	5	.	.	.
12327	1416	6	stewed	stew	VBN
12327	1416	7	,	,	,
12327	1416	8	86	86	CD
12327	1416	9	.	.	.
12327	1416	10	pie	pie	NN
12327	1416	11	,	,	,
12327	1416	12	108	108	CD
12327	1416	13	.	.	.
12327	1417	1	Glazing	glazing	NN
12327	1417	2	,	,	,
12327	1417	3	directions	direction	NNS
12327	1417	4	for	for	IN
12327	1417	5	,	,	,
12327	1417	6	51	51	CD
12327	1417	7	.	.	.
12327	1418	1	Gloucester	Gloucester	NNP
12327	1418	2	jelly	jelly	RB
12327	1418	3	,	,	,
12327	1418	4	177	177	CD
12327	1418	5	.	.	.
12327	1419	1	Gooseberry	Gooseberry	NNP
12327	1419	2	jam	jam	NNP
12327	1419	3	,	,	,
12327	1419	4	165	165	CD
12327	1419	5	.	.	.
12327	1420	1	Gravy	Gravy	NNP
12327	1420	2	soup	soup	NN
12327	1420	3	,	,	,
12327	1420	4	3	3	CD
12327	1420	5	.	.	.
12327	1421	1	Gravy	Gravy	NNP
12327	1421	2	,	,	,
12327	1421	3	a	a	DT
12327	1421	4	rich	rich	JJ
12327	1421	5	brown	brown	NNP
12327	1421	6	,	,	,
12327	1421	7	17	17	CD
12327	1421	8	.	.	.
12327	1421	9	for	for	IN
12327	1421	10	roast	roast	NN
12327	1421	11	fowls	fowl	NNS
12327	1421	12	,	,	,
12327	1421	13	18	18	CD
12327	1421	14	.	.	.
12327	1421	15	another	another	DT
12327	1421	16	for	for	IN
12327	1421	17	ditto	ditto	NN
12327	1421	18	,	,	,
12327	1421	19	18	18	CD
12327	1421	20	.	.	.
12327	1421	21	ditto	ditto	NNP
12327	1421	22	,	,	,
12327	1421	23	when	when	WRB
12327	1421	24	there	there	EX
12327	1421	25	is	be	VBZ
12327	1421	26	no	no	DT
12327	1421	27	meat	meat	NN
12327	1421	28	to	to	TO
12327	1421	29	make	make	VB
12327	1421	30	it	-PRON-	PRP
12327	1421	31	with	with	IN
12327	1421	32	,	,	,
12327	1421	33	20	20	CD
12327	1421	34	.	.	.
12327	1421	35	to	to	TO
12327	1421	36	draw	draw	VB
12327	1421	37	strong	strong	JJ
12327	1421	38	,	,	,
12327	1421	39	24	24	CD
12327	1421	40	.	.	.
12327	1422	1	Green	green	JJ
12327	1422	2	,	,	,
12327	1422	3	colouring	colour	VBG
12327	1422	4	for	for	IN
12327	1422	5	soups	soup	NNS
12327	1422	6	,	,	,
12327	1422	7	&	&	CC
12327	1422	8	c.	c.	NNP
12327	1422	9	,	,	,
12327	1422	10	31	31	CD
12327	1422	11	.	.	.
12327	1423	1	Grimstich	Grimstich	NNP
12327	1423	2	,	,	,
12327	1423	3	122	122	CD
12327	1423	4	.	.	.
12327	1424	1	Grosvenor	Grosvenor	NNP
12327	1424	2	pudding	pudding	NN
12327	1424	3	,	,	,
12327	1424	4	149	149	CD
12327	1424	5	.	.	.
12327	1425	1	Haddocks	haddock	NNS
12327	1425	2	,	,	,
12327	1425	3	to	to	TO
12327	1425	4	roast	roast	VB
12327	1425	5	or	or	CC
12327	1425	6	bake	bake	VB
12327	1425	7	,	,	,
12327	1425	8	33	33	CD
12327	1425	9	.	.	.
12327	1426	1	Haman	Haman	NNP
12327	1426	2	's	's	POS
12327	1426	3	fritters	fritter	NNS
12327	1426	4	,	,	,
12327	1426	5	123	123	CD
12327	1426	6	.	.	.
12327	1427	1	Harricot	Harricot	NNP
12327	1427	2	,	,	,
12327	1427	3	a	a	DT
12327	1427	4	,	,	,
12327	1427	5	76	76	CD
12327	1427	6	.	.	.
12327	1428	1	Hartshorn	hartshorn	NN
12327	1428	2	jelly	jelly	RB
12327	1428	3	,	,	,
12327	1428	4	176	176	CD
12327	1428	5	.	.	.
12327	1429	1	Hash	Hash	NNP
12327	1429	2	a	a	DT
12327	1429	3	,	,	,
12327	1429	4	to	to	TO
12327	1429	5	make	make	VB
12327	1429	6	,	,	,
12327	1429	7	57	57	CD
12327	1429	8	.	.	.
12327	1430	1	Herbs	herb	NNS
12327	1430	2	,	,	,
12327	1430	3	savoury	savoury	NN
12327	1430	4	,	,	,
12327	1430	5	for	for	IN
12327	1430	6	seasoning	seasoning	NN
12327	1430	7	soups	soup	NNS
12327	1430	8	,	,	,
12327	1430	9	&	&	CC
12327	1430	10	c.	c.	NNP
12327	1430	11	,	,	,
12327	1430	12	27	27	CD
12327	1430	13	.	.	.
12327	1431	1	Herrings	herring	NNS
12327	1431	2	smoked	smoke	VBD
12327	1431	3	,	,	,
12327	1431	4	a	a	DT
12327	1431	5	nice	nice	JJ
12327	1431	6	way	way	NN
12327	1431	7	of	of	IN
12327	1431	8	dressing	dressing	NN
12327	1431	9	,	,	,
12327	1431	10	43	43	CD
12327	1431	11	.	.	.
12327	1432	1	Iced	iced	JJ
12327	1432	2	pudding	pudding	NN
12327	1432	3	,	,	,
12327	1432	4	190	190	CD
12327	1432	5	.	.	.
12327	1433	1	Iceing	ice	VBG
12327	1433	2	for	for	IN
12327	1433	3	cakes	cake	NNS
12327	1433	4	,	,	,
12327	1433	5	159	159	CD
12327	1433	6	.	.	.
12327	1434	1	Impanado	Impanado	NNP
12327	1434	2	,	,	,
12327	1434	3	45	45	CD
12327	1434	4	.	.	.
12327	1435	1	Irish	irish	JJ
12327	1435	2	stew	stew	NN
12327	1435	3	,	,	,
12327	1435	4	77	77	CD
12327	1435	5	.	.	.
12327	1435	6	moss	moss	NNP
12327	1435	7	,	,	,
12327	1435	8	180	180	CD
12327	1435	9	.	.	.
12327	1436	1	Italian	italian	JJ
12327	1436	2	salad	salad	NN
12327	1436	3	,	,	,
12327	1436	4	191	191	CD
12327	1436	5	.	.	.
12327	1437	1	Italian	italian	JJ
12327	1437	2	cream	cream	NN
12327	1437	3	,	,	,
12327	1437	4	143	143	CD
12327	1437	5	.	.	.
12327	1438	1	Jams	Jams	NNP
12327	1438	2	,	,	,
12327	1438	3	to	to	TO
12327	1438	4	make	make	VB
12327	1438	5	,	,	,
12327	1438	6	165	165	CD
12327	1438	7	.	.	.
12327	1439	1	Jaumange	Jaumange	NNP
12327	1439	2	,	,	,
12327	1439	3	138	138	CD
12327	1439	4	.	.	.
12327	1440	1	Jerusalem	Jerusalem	NNP
12327	1440	2	artichokes	artichoke	VBZ
12327	1440	3	,	,	,
12327	1440	4	96	96	CD
12327	1440	5	.	.	.
12327	1441	1	Jelly	Jelly	NNP
12327	1441	2	,	,	,
12327	1441	3	savoury	savoury	NN
12327	1441	4	,	,	,
12327	1441	5	20	20	CD
12327	1441	6	.	.	.
12327	1442	1	Jellies	jelly	NNS
12327	1442	2	,	,	,
12327	1442	3	calf's	calf's	NN
12327	1442	4	-	-	HYPH
12327	1442	5	feet	foot	NNS
12327	1442	6	,	,	,
12327	1442	7	145	145	CD
12327	1442	8	.	.	.
12327	1442	9	orange	orange	NNP
12327	1442	10	,	,	,
12327	1442	11	146	146	CD
12327	1442	12	.	.	.
12327	1442	13	lemon	lemon	NNP
12327	1442	14	,	,	,
12327	1442	15	146	146	CD
12327	1442	16	.	.	.
12327	1442	17	hartshorn	hartshorn	NNP
12327	1442	18	,	,	,
12327	1442	19	176	176	CD
12327	1442	20	.	.	.
12327	1443	1	Jellies	Jellies	NNPS
12327	1443	2	,	,	,
12327	1443	3	Gloucester	Gloucester	NNP
12327	1443	4	,	,	,
12327	1443	5	177	177	CD
12327	1443	6	.	.	.
12327	1443	7	punch	punch	NNP
12327	1443	8	,	,	,
12327	1443	9	146	146	CD
12327	1443	10	.	.	.
12327	1443	11	bread	bread	NN
12327	1443	12	,	,	,
12327	1443	13	177	177	CD
12327	1443	14	.	.	.
12327	1443	15	noyeau	noyeau	NNP
12327	1443	16	,	,	,
12327	1443	17	146	146	CD
12327	1443	18	.	.	.
12327	1443	19	apple	apple	NNP
12327	1443	20	,	,	,
12327	1443	21	166	166	CD
12327	1443	22	.	.	.
12327	1443	23	barley	barley	NN
12327	1443	24	,	,	,
12327	1443	25	177	177	CD
12327	1443	26	.	.	.
12327	1443	27	currant	currant	NN
12327	1443	28	,	,	,
12327	1443	29	165	165	CD
12327	1443	30	.	.	.
12327	1444	1	Juditha	Juditha	NNP
12327	1444	2	,	,	,
12327	1444	3	a	a	DT
12327	1444	4	,	,	,
12327	1444	5	148	148	CD
12327	1444	6	.	.	.
12327	1445	1	Julienne	Julienne	NNP
12327	1445	2	,	,	,
12327	1445	3	soup	soup	NNP
12327	1445	4	à	à	NNP
12327	1445	5	la	la	NNP
12327	1445	6	,	,	,
12327	1445	7	5	5	CD
12327	1445	8	.	.	.
12327	1446	1	Kimmel	kimmel	JJ
12327	1446	2	meat	meat	NN
12327	1446	3	,	,	,
12327	1446	4	54	54	CD
12327	1446	5	.	.	.
12327	1447	1	Kugel	Kugel	NNP
12327	1447	2	and	and	CC
12327	1447	3	commeen	commeen	NN
12327	1447	4	,	,	,
12327	1447	5	55	55	CD
12327	1447	6	.	.	.
12327	1448	1	Lamb	Lamb	NNP
12327	1448	2	,	,	,
12327	1448	3	stewed	stew	VBN
12327	1448	4	with	with	IN
12327	1448	5	sprew	sprew	NN
12327	1448	6	,	,	,
12327	1448	7	79	79	CD
12327	1448	8	.	.	.
12327	1448	9	with	with	IN
12327	1448	10	peas	pea	NNS
12327	1448	11	,	,	,
12327	1448	12	80	80	CD
12327	1448	13	.	.	.
12327	1448	14	cutlets	cutlet	NNS
12327	1448	15	and	and	CC
12327	1448	16	cucumbers	cucumber	NNS
12327	1448	17	,	,	,
12327	1448	18	80	80	CD
12327	1448	19	,	,	,
12327	1448	20	81	81	CD
12327	1448	21	.	.	.
12327	1448	22	shoulder	shoulder	NN
12327	1448	23	of	of	IN
12327	1448	24	,	,	,
12327	1448	25	a	a	DT
12327	1448	26	nice	nice	JJ
12327	1448	27	receipt	receipt	NN
12327	1448	28	for	for	IN
12327	1448	29	,	,	,
12327	1448	30	81	81	CD
12327	1448	31	.	.	.
12327	1449	1	Lamplich	Lamplich	NNP
12327	1449	2	,	,	,
12327	1449	3	124	124	CD
12327	1449	4	.	.	.
12327	1450	1	Larding	lard	VBG
12327	1450	2	,	,	,
12327	1450	3	51	51	CD
12327	1450	4	.	.	.
12327	1451	1	Lemon	lemon	NN
12327	1451	2	tarts	tart	VBZ
12327	1451	3	,	,	,
12327	1451	4	126	126	CD
12327	1451	5	.	.	.
12327	1451	6	jelly	jelly	NNP
12327	1451	7	,	,	,
12327	1451	8	146	146	CD
12327	1451	9	.	.	.
12327	1452	1	Luction	Luction	NNP
12327	1452	2	,	,	,
12327	1452	3	118	118	CD
12327	1452	4	.	.	.
12327	1453	1	Maccaroni	maccaroni	JJ
12327	1453	2	with	with	IN
12327	1453	3	cheese	cheese	NN
12327	1453	4	,	,	,
12327	1453	5	99	99	CD
12327	1453	6	.	.	.
12327	1453	7	pudding	pudding	NN
12327	1453	8	,	,	,
12327	1453	9	136	136	CD
12327	1453	10	.	.	.
12327	1454	1	Mackarel	Mackarel	NNP
12327	1454	2	,	,	,
12327	1454	3	baked	bake	VBD
12327	1454	4	,	,	,
12327	1454	5	44	44	CD
12327	1454	6	.	.	.
12327	1455	1	Macrotes	Macrotes	NNP
12327	1455	2	,	,	,
12327	1455	3	121	121	CD
12327	1455	4	.	.	.
12327	1456	1	Malagatany	Malagatany	NNP
12327	1456	2	soup	soup	NN
12327	1456	3	,	,	,
12327	1456	4	4	4	CD
12327	1456	5	.	.	.
12327	1457	1	English	English	NNP
12327	1457	2	do	do	VBP
12327	1457	3	.	.	.
12327	1458	1	5	5	CD
12327	1458	2	.	.	.
12327	1459	1	Maigre	Maigre	NNP
12327	1459	2	soup	soup	NN
12327	1459	3	,	,	,
12327	1459	4	12	12	CD
12327	1459	5	.	.	.
12327	1460	1	Maintenont	Maintenont	NNP
12327	1460	2	cutlets	cutlets	NNP
12327	1460	3	,	,	,
12327	1460	4	76	76	CD
12327	1460	5	.	.	.
12327	1461	1	Marmalades	marmalade	NNS
12327	1461	2	,	,	,
12327	1461	3	163	163	CD
12327	1461	4	.	.	.
12327	1462	1	Melon	melon	NN
12327	1462	2	mango	mango	NN
12327	1462	3	,	,	,
12327	1462	4	171	171	CD
12327	1462	5	.	.	.
12327	1463	1	Milk	milk	NN
12327	1463	2	,	,	,
12327	1463	3	barley	barley	NN
12327	1463	4	,	,	,
12327	1463	5	179	179	CD
12327	1463	6	.	.	.
12327	1463	7	porridge	porridge	NNP
12327	1463	8	,	,	,
12327	1463	9	178	178	CD
12327	1463	10	.	.	.
12327	1463	11	restorative	restorative	NNP
12327	1463	12	,	,	,
12327	1463	13	179	179	CD
12327	1463	14	.	.	.
12327	1464	1	Mince	mince	NN
12327	1464	2	meat	meat	NN
12327	1464	3	,	,	,
12327	1464	4	121	121	CD
12327	1464	5	.	.	.
12327	1464	6	pies	pie	NNS
12327	1464	7	,	,	,
12327	1464	8	110	110	CD
12327	1464	9	.	.	.
12327	1465	1	Minced	mince	VBN
12327	1465	2	veal	veal	NN
12327	1465	3	,	,	,
12327	1465	4	71	71	CD
12327	1465	5	.	.	.
12327	1466	1	Miroton	Miroton	NNP
12327	1466	2	,	,	,
12327	1466	3	a	a	DT
12327	1466	4	,	,	,
12327	1466	5	71	71	CD
12327	1466	6	,	,	,
12327	1466	7	72	72	CD
12327	1466	8	.	.	.
12327	1467	1	Mint	mint	NN
12327	1467	2	sauce	sauce	NN
12327	1467	3	,	,	,
12327	1467	4	23	23	CD
12327	1467	5	.	.	.
12327	1468	1	Mock	Mock	NNP
12327	1468	2	turtle	turtle	NN
12327	1468	3	soup	soup	NN
12327	1468	4	,	,	,
12327	1468	5	3	3	CD
12327	1468	6	.	.	.
12327	1469	1	Melina	Melina	NNP
12327	1469	2	pie	pie	NN
12327	1469	3	,	,	,
12327	1469	4	109	109	CD
12327	1469	5	.	.	.
12327	1470	1	Matso	Matso	NNP
12327	1470	2	cakes	cake	NNS
12327	1470	3	,	,	,
12327	1470	4	157	157	CD
12327	1470	5	.	.	.
12327	1470	6	fried	fry	VBN
12327	1470	7	,	,	,
12327	1470	8	157	157	CD
12327	1470	9	.	.	.
12327	1470	10	diet	diet	NN
12327	1470	11	bread	bread	NN
12327	1470	12	,	,	,
12327	1470	13	158	158	CD
12327	1470	14	.	.	.
12327	1471	1	Mushrooms	Mushrooms	NNPS
12327	1471	2	_	_	NNP
12327	1471	3	au	au	NNP
12327	1471	4	naturel	naturel	NNP
12327	1471	5	_	_	NNP
12327	1471	6	,	,	,
12327	1471	7	96	96	CD
12327	1471	8	.	.	.
12327	1471	9	large	large	JJ
12327	1471	10	flap	flap	NN
12327	1471	11	,	,	,
12327	1471	12	97	97	CD
12327	1471	13	.	.	.
12327	1471	14	to	to	TO
12327	1471	15	pickle	pickle	VB
12327	1471	16	,	,	,
12327	1471	17	172	172	CD
12327	1471	18	.	.	.
12327	1471	19	sauce	sauce	NN
12327	1471	20	,	,	,
12327	1471	21	25	25	CD
12327	1471	22	.	.	.
12327	1472	1	Mutton	Mutton	NNP
12327	1472	2	,	,	,
12327	1472	3	a	a	DT
12327	1472	4	French	french	JJ
12327	1472	5	receipt	receipt	NN
12327	1472	6	for	for	IN
12327	1472	7	roasting	roast	VBG
12327	1472	8	,	,	,
12327	1472	9	75	75	CD
12327	1472	10	.	.	.
12327	1472	11	stewed	stew	VBN
12327	1472	12	with	with	IN
12327	1472	13	celery	celery	NN
12327	1472	14	,	,	,
12327	1472	15	75	75	CD
12327	1472	16	.	.	.
12327	1472	17	a	a	DT
12327	1472	18	simple	simple	JJ
12327	1472	19	way	way	NN
12327	1472	20	of	of	IN
12327	1472	21	dressing	dressing	NN
12327	1472	22	,	,	,
12327	1472	23	76	76	CD
12327	1472	24	.	.	.
12327	1472	25	cutlets	cutlets	NNP
12327	1472	26	maintenant	maintenant	NNP
12327	1472	27	,	,	,
12327	1472	28	76	76	CD
12327	1472	29	.	.	.
12327	1472	30	a	a	DT
12327	1472	31	haricot	haricot	NNP
12327	1472	32	,	,	,
12327	1472	33	76	76	CD
12327	1472	34	.	.	.
12327	1473	1	Irish	irish	JJ
12327	1473	2	stew	stew	NN
12327	1473	3	,	,	,
12327	1473	4	77	77	CD
12327	1473	5	.	.	.
12327	1473	6	a	a	DT
12327	1473	7	l'Hispaniola	l'Hispaniola	NNP
12327	1473	8	,	,	,
12327	1473	9	77	77	CD
12327	1473	10	.	.	.
12327	1473	11	collops	collop	NNS
12327	1473	12	,	,	,
12327	1473	13	77	77	CD
12327	1473	14	,	,	,
12327	1473	15	78	78	CD
12327	1473	16	.	.	.
12327	1473	17	cutlets	cutlets	NNP
12327	1473	18	,	,	,
12327	1473	19	78	78	CD
12327	1473	20	,	,	,
12327	1473	21	79	79	CD
12327	1473	22	.	.	.
12327	1473	23	smoked	smoke	VBN
12327	1473	24	,	,	,
12327	1473	25	79	79	CD
12327	1473	26	.	.	.
12327	1474	1	Nouilles	Nouilles	NNP
12327	1474	2	paste	paste	NN
12327	1474	3	,	,	,
12327	1474	4	105	105	CD
12327	1474	5	.	.	.
12327	1475	1	Noyeau	noyeau	NN
12327	1475	2	cream	cream	NN
12327	1475	3	,	,	,
12327	1475	4	143	143	CD
12327	1475	5	.	.	.
12327	1475	6	jelly	jelly	NNP
12327	1475	7	,	,	,
12327	1475	8	146	146	CD
12327	1475	9	.	.	.
12327	1476	1	Oil	oil	NN
12327	1476	2	twist	twist	NN
12327	1476	3	,	,	,
12327	1476	4	153	153	CD
12327	1476	5	.	.	.
12327	1477	1	Olio	Olio	NNP
12327	1477	2	,	,	,
12327	1477	3	52	52	CD
12327	1477	4	.	.	.
12327	1478	1	Omelet	Omelet	NNP
12327	1478	2	sweet	sweet	JJ
12327	1478	3	,	,	,
12327	1478	4	142	142	CD
12327	1478	5	.	.	.
12327	1478	6	souflé	souflé	NNP
12327	1478	7	,	,	,
12327	1478	8	142	142	NNP
12327	1478	9	.	.	.
12327	1478	10	savoury	savoury	NNP
12327	1478	11	,	,	,
12327	1478	12	99	99	CD
12327	1478	13	.	.	.
12327	1478	14	chorissa	chorissa	NNP
12327	1478	15	,	,	,
12327	1478	16	109	109	CD
12327	1478	17	.	.	.
12327	1479	1	Onion	onion	NN
12327	1479	2	sauce	sauce	NN
12327	1479	3	,	,	,
12327	1479	4	23	23	CD
12327	1479	5	.	.	.
12327	1479	6	to	to	TO
12327	1479	7	pickle	pickle	VB
12327	1479	8	,	,	,
12327	1479	9	172	172	CD
12327	1479	10	.	.	.
12327	1480	1	Orange	Orange	NNP
12327	1480	2	jelly	jelly	NNP
12327	1480	3	,	,	,
12327	1480	4	146	146	CD
12327	1480	5	.	.	.
12327	1481	1	Orgeat	orgeat	VB
12327	1481	2	,	,	,
12327	1481	3	180	180	CD
12327	1481	4	.	.	.
12327	1482	1	Ox	ox	JJ
12327	1482	2	-	-	HYPH
12327	1482	3	tail	tail	NN
12327	1482	4	soup	soup	NN
12327	1482	5	,	,	,
12327	1482	6	16	16	CD
12327	1482	7	.	.	.
12327	1483	1	Palestine	Palestine	NNP
12327	1483	2	soup	soup	NN
12327	1483	3	,	,	,
12327	1483	4	8	8	CD
12327	1483	5	.	.	.
12327	1483	6	salad	salad	NN
12327	1483	7	,	,	,
12327	1483	8	99	99	CD
12327	1483	9	.	.	.
12327	1484	1	Pancakes	pancake	NNS
12327	1484	2	,	,	,
12327	1484	3	129	129	CD
12327	1484	4	.	.	.
12327	1484	5	for	for	IN
12327	1484	6	children	child	NNS
12327	1484	7	,	,	,
12327	1484	8	129	129	CD
12327	1484	9	.	.	.
12327	1485	1	Parsley	Parsley	NNP
12327	1485	2	crisped	crisp	VBD
12327	1485	3	,	,	,
12327	1485	4	30	30	CD
12327	1485	5	.	.	.
12327	1486	1	Parsley	Parsley	NNP
12327	1486	2	fried	fry	VBN
12327	1486	3	,	,	,
12327	1486	4	31	31	CD
12327	1486	5	.	.	.
12327	1487	1	Partridges	partridge	NNS
12327	1487	2	,	,	,
12327	1487	3	185	185	CD
12327	1487	4	.	.	.
12327	1488	1	Passover	Passover	NNP
12327	1488	2	pudding	pudding	NN
12327	1488	3	,	,	,
12327	1488	4	133	133	CD
12327	1488	5	.	.	.
12327	1488	6	ditto	ditto	NNP
12327	1488	7	,	,	,
12327	1488	8	133	133	CD
12327	1488	9	.	.	.
12327	1488	10	ditto	ditto	NNP
12327	1488	11	,	,	,
12327	1488	12	133	133	CD
12327	1488	13	.	.	.
12327	1488	14	fritters	fritter	NNS
12327	1488	15	,	,	,
12327	1488	16	134	134	CD
12327	1488	17	.	.	.
12327	1488	18	a	a	DT
12327	1488	19	superior	superior	JJ
12327	1488	20	kind	kind	NN
12327	1488	21	,	,	,
12327	1488	22	134	134	CD
12327	1488	23	.	.	.
12327	1488	24	ditto	ditto	NN
12327	1488	25	with	with	IN
12327	1488	26	currants	currant	NNS
12327	1488	27	,	,	,
12327	1488	28	134	134	CD
12327	1488	29	.	.	.
12327	1488	30	balls	ball	NNS
12327	1488	31	for	for	IN
12327	1488	32	soup	soup	NN
12327	1488	33	,	,	,
12327	1488	34	9,10	9,10	CD
12327	1488	35	.	.	.
12327	1488	36	diet	diet	NN
12327	1488	37	bread	bread	NNP
12327	1488	38	,	,	,
12327	1488	39	158	158	CD
12327	1488	40	.	.	.
12327	1488	41	cakes	cake	NNS
12327	1488	42	,	,	,
12327	1488	43	157	157	CD
12327	1488	44	.	.	.
12327	1489	1	Pastry	pastry	NN
12327	1489	2	,	,	,
12327	1489	3	directions	direction	NNS
12327	1489	4	for	for	IN
12327	1489	5	making	make	VBG
12327	1489	6	,	,	,
12327	1489	7	103	103	CD
12327	1489	8	.	.	.
12327	1489	9	plain	plain	JJ
12327	1489	10	puff	puff	NN
12327	1489	11	paste	paste	NN
12327	1489	12	,	,	,
12327	1489	13	104	104	CD
12327	1489	14	.	.	.
12327	1489	15	rich	rich	JJ
12327	1489	16	,	,	,
12327	1489	17	ditto	ditto	NN
12327	1489	18	,	,	,
12327	1489	19	105	105	CD
12327	1489	20	.	.	.
12327	1489	21	short	short	JJ
12327	1489	22	crust	crust	NN
12327	1489	23	,	,	,
12327	1489	24	105	105	CD
12327	1489	25	.	.	.
12327	1489	26	nouilles	nouille	NNS
12327	1489	27	or	or	CC
12327	1489	28	egg	egg	NN
12327	1489	29	paste	paste	NNP
12327	1489	30	,	,	,
12327	1489	31	105	105	CD
12327	1489	32	.	.	.
12327	1489	33	beef	beef	NN
12327	1489	34	dripping	drip	VBG
12327	1489	35	paste	paste	NN
12327	1489	36	,	,	,
12327	1489	37	106	106	CD
12327	1489	38	.	.	.
12327	1489	39	glaize	glaize	VB
12327	1489	40	for	for	IN
12327	1489	41	,	,	,
12327	1489	42	106	106	CD
12327	1489	43	.	.	.
12327	1490	1	Patty	Patty	NNP
12327	1490	2	meats	meat	NNS
12327	1490	3	,	,	,
12327	1490	4	110	110	CD
12327	1490	5	.	.	.
12327	1491	1	Peas	Peas	NNP
12327	1491	2	-	-	HYPH
12327	1491	3	soup	soup	NN
12327	1491	4	,	,	,
12327	1491	5	summer	summer	NN
12327	1491	6	,	,	,
12327	1491	7	13	13	CD
12327	1491	8	,	,	,
12327	1491	9	14	14	CD
12327	1491	10	.	.	.
12327	1491	11	winter	winter	NN
12327	1491	12	,	,	,
12327	1491	13	13	13	CD
12327	1491	14	.	.	.
12327	1491	15	stewed	stew	VBN
12327	1491	16	with	with	IN
12327	1491	17	oil	oil	NN
12327	1491	18	,	,	,
12327	1491	19	93	93	CD
12327	1491	20	.	.	.
12327	1492	1	Pears	pear	NNS
12327	1492	2	to	to	TO
12327	1492	3	stew	stew	VB
12327	1492	4	,	,	,
12327	1492	5	150	150	CD
12327	1492	6	to	to	TO
12327	1492	7	bake	bake	VB
12327	1492	8	,	,	,
12327	1492	9	151	151	CD
12327	1492	10	.	.	.
12327	1492	11	syrup	syrup	NN
12327	1492	12	of	of	IN
12327	1492	13	,	,	,
12327	1492	14	160	160	CD
12327	1492	15	.	.	.
12327	1492	16	Pepper	pepper	NN
12327	1492	17	pot	pot	NN
12327	1492	18	,	,	,
12327	1492	19	6	6	CD
12327	1492	20	.	.	.
12327	1493	1	Pheasants	pheasant	NNS
12327	1493	2	,	,	,
12327	1493	3	to	to	TO
12327	1493	4	roast	roast	VB
12327	1493	5	,	,	,
12327	1493	6	185	185	CD
12327	1493	7	.	.	.
12327	1494	1	Piccalili	Piccalili	NNP
12327	1494	2	,	,	,
12327	1494	3	171	171	CD
12327	1494	4	.	.	.
12327	1495	1	Pickling	pickle	VBG
12327	1495	2	,	,	,
12327	1495	3	rules	rule	NNS
12327	1495	4	for	for	IN
12327	1495	5	,	,	,
12327	1495	6	169	169	CD
12327	1495	7	.	.	.
12327	1496	1	Pie	pie	VB
12327	1496	2	a	a	DT
12327	1496	3	fruit	fruit	NN
12327	1496	4	,	,	,
12327	1496	5	106	106	CD
12327	1496	6	.	.	.
12327	1496	7	giblet	giblet	NN
12327	1496	8	,	,	,
12327	1496	9	108	108	CD
12327	1496	10	.	.	.
12327	1496	11	a	a	DT
12327	1496	12	savoury	savoury	NN
12327	1496	13	,	,	,
12327	1496	14	107	107	CD
12327	1496	15	a	a	DT
12327	1496	16	ditto	ditto	NN
12327	1496	17	for	for	IN
12327	1496	18	persons	person	NNS
12327	1496	19	of	of	IN
12327	1496	20	delicate	delicate	JJ
12327	1496	21	digestion	digestion	NN
12327	1496	22	,	,	,
12327	1496	23	88	88	CD
12327	1496	24	.	.	.
12327	1496	25	a	a	DT
12327	1496	26	beef	beef	NN
12327	1496	27	steak	steak	NN
12327	1496	28	,	,	,
12327	1496	29	188	188	CD
12327	1496	30	.	.	.
12327	1496	31	a	a	DT
12327	1496	32	French	french	JJ
12327	1496	33	plum	plum	NN
12327	1496	34	,	,	,
12327	1496	35	185	185	CD
12327	1496	36	.	.	.
12327	1496	37	salmon	salmon	NNP
12327	1496	38	,	,	,
12327	1496	39	187	187	CD
12327	1496	40	.	.	.
12327	1497	1	Pigeons	pigeon	NNS
12327	1497	2	,	,	,
12327	1497	3	86	86	CD
12327	1497	4	.	.	.
12327	1498	1	Pippins	Pippins	NNP
12327	1498	2	,	,	,
12327	1498	3	stewed	stew	VBD
12327	1498	4	,	,	,
12327	1498	5	151	151	CD
12327	1498	6	,	,	,
12327	1498	7	Piqué	Piqué	NNP
12327	1498	8	,	,	,
12327	1498	9	_	_	NNP
12327	1498	10	see	see	VBP
12327	1498	11	_	_	NNP
12327	1498	12	larding	lard	VBG
12327	1498	13	.	.	.
12327	1499	1	Plum	Plum	NNP
12327	1499	2	cake	cake	NN
12327	1499	3	,	,	,
12327	1499	4	153	153	CD
12327	1499	5	.	.	.
12327	1499	6	jam	jam	NNP
12327	1499	7	,	,	,
12327	1499	8	167	167	CD
12327	1499	9	.	.	.
12327	1499	10	pudding	pudding	NN
12327	1499	11	,	,	,
12327	1499	12	132	132	CD
12327	1499	13	.	.	.
12327	1500	1	_	_	NNP
12327	1500	2	Poelée	Poelée	NNP
12327	1500	3	_	_	NNP
12327	1500	4	,	,	,
12327	1500	5	51	51	CD
12327	1500	6	.	.	.
12327	1501	1	Pommes	Pommes	NNP
12327	1501	2	frites	frite	NNS
12327	1501	3	,	,	,
12327	1501	4	13	13	CD
12327	1501	5	.	.	.
12327	1502	1	Porridge	Porridge	NNP
12327	1502	2	,	,	,
12327	1502	3	179	179	CD
12327	1502	4	.	.	.
12327	1503	1	Potatoes	potato	NNS
12327	1503	2	,	,	,
12327	1503	3	to	to	IN
12327	1503	4	mash	mash	NN
12327	1503	5	,	,	,
12327	1503	6	91	91	CD
12327	1503	7	.	.	.
12327	1503	8	balls	ball	NNS
12327	1503	9	,	,	,
12327	1503	10	91	91	CD
12327	1503	11	.	.	.
12327	1503	12	wall	wall	NN
12327	1503	13	,	,	,
12327	1503	14	91	91	CD
12327	1503	15	,	,	,
12327	1503	16	92	92	CD
12327	1503	17	.	.	.
12327	1503	18	shavings	shaving	NNS
12327	1503	19	,	,	,
12327	1503	20	92	92	CD
12327	1503	21	.	.	.
12327	1503	22	soup	soup	NN
12327	1503	23	of	of	IN
12327	1503	24	,	,	,
12327	1503	25	7	7	CD
12327	1503	26	.	.	.
12327	1504	1	Poultry	poultry	NN
12327	1504	2	cold	cold	JJ
12327	1504	3	,	,	,
12327	1504	4	to	to	IN
12327	1504	5	warm	warm	JJ
12327	1504	6	,	,	,
12327	1504	7	85	85	CD
12327	1504	8	.	.	.
12327	1505	1	Pound	pound	NN
12327	1505	2	cake	cake	NN
12327	1505	3	,	,	,
12327	1505	4	156	156	CD
12327	1505	5	.	.	.
12327	1506	1	Prenesas	Prenesas	NNP
12327	1506	2	,	,	,
12327	1506	3	118	118	CD
12327	1506	4	.	.	.
12327	1507	1	Preparation	preparation	NN
12327	1507	2	for	for	IN
12327	1507	3	cutlets	cutlet	NNS
12327	1507	4	,	,	,
12327	1507	5	36	36	CD
12327	1507	6	.	.	.
12327	1508	1	Preserving	preserve	VBG
12327	1508	2	,	,	,
12327	1508	3	observations	observation	NNS
12327	1508	4	on	on	IN
12327	1508	5	,	,	,
12327	1508	6	161	161	CD
12327	1508	7	.	.	.
12327	1509	1	Puddings	pudding	NNS
12327	1509	2	,	,	,
12327	1509	3	directions	direction	NNS
12327	1509	4	for	for	IN
12327	1509	5	,	,	,
12327	1509	6	112	112	CD
12327	1509	7	.	.	.
12327	1509	8	plum	plum	NNP
12327	1509	9	,	,	,
12327	1509	10	132	132	CD
12327	1509	11	.	.	.
12327	1509	12	millet	millet	NNP
12327	1509	13	,	,	,
12327	1509	14	arrowroot	arrowroot	NNP
12327	1509	15	,	,	,
12327	1509	16	ground	ground	NN
12327	1509	17	rice	rice	NN
12327	1509	18	,	,	,
12327	1509	19	tapioca	tapioca	NN
12327	1509	20	,	,	,
12327	1509	21	sago	sago	NNP
12327	1509	22	,	,	,
12327	1509	23	136	136	CD
12327	1509	24	.	.	.
12327	1510	1	Passover	Passover	NNP
12327	1510	2	for	for	IN
12327	1510	3	,	,	,
12327	1510	4	133	133	CD
12327	1510	5	.	.	.
12327	1510	6	iced	iced	JJ
12327	1510	7	,	,	,
12327	1510	8	190	190	CD
12327	1510	9	.	.	.
12327	1510	10	almond	almond	NNP
12327	1510	11	,	,	,
12327	1510	12	117	117	CD
12327	1510	13	.	.	.
12327	1510	14	cocoa	cocoa	NN
12327	1510	15	nut	nut	NNP
12327	1510	16	,	,	,
12327	1510	17	120	120	CD
12327	1510	18	.	.	.
12327	1510	19	citron	citron	NNP
12327	1510	20	,	,	,
12327	1510	21	150	150	CD
12327	1510	22	.	.	.
12327	1511	1	Grosvenor	Grosvenor	NNP
12327	1511	2	,	,	,
12327	1511	3	149	149	CD
12327	1511	4	.	.	.
12327	1512	1	Yorkshire	yorkshire	NN
12327	1512	2	,	,	,
12327	1512	3	136	136	CD
12327	1512	4	.	.	.
12327	1512	5	suet	suet	NN
12327	1512	6	,	,	,
12327	1512	7	137	137	CD
12327	1512	8	.	.	.
12327	1512	9	bread	bread	NN
12327	1512	10	,	,	,
12327	1512	11	135	135	CD
12327	1512	12	.	.	.
12327	1512	13	rice	rice	NN
12327	1512	14	,	,	,
12327	1512	15	130	130	CD
12327	1512	16	.	.	.
12327	1512	17	custard	custard	NNP
12327	1512	18	,	,	,
12327	1512	19	135	135	CD
12327	1512	20	.	.	.
12327	1512	21	batter	batter	NNP
12327	1512	22	,	,	,
12327	1512	23	135	135	CD
12327	1512	24	.	.	.
12327	1512	25	cherry	cherry	NN
12327	1512	26	batter	batter	NN
12327	1512	27	,	,	,
12327	1512	28	131	131	CD
12327	1512	29	.	.	.
12327	1512	30	ratafia	ratafia	NNP
12327	1512	31	,	,	,
12327	1512	32	132	132	CD
12327	1512	33	.	.	.
12327	1512	34	college	college	NN
12327	1512	35	,	,	,
12327	1512	36	131	131	CD
12327	1512	37	.	.	.
12327	1513	1	Cumberland	Cumberland	NNP
12327	1513	2	,	,	,
12327	1513	3	131	131	CD
12327	1513	4	.	.	.
12327	1513	5	rich	rich	JJ
12327	1513	6	bread	bread	NN
12327	1513	7	and	and	CC
12327	1513	8	butter	butter	NN
12327	1513	9	,	,	,
12327	1513	10	130	130	CD
12327	1513	11	.	.	.
12327	1514	1	Punch	Punch	NNP
12327	1514	2	,	,	,
12327	1514	3	183	183	CD
12327	1514	4	.	.	.
12327	1514	5	jelly	jelly	NNP
12327	1514	6	,	,	,
12327	1514	7	144	144	CD
12327	1514	8	.	.	.
12327	1514	9	whiskey	whiskey	NN
12327	1514	10	,	,	,
12327	1514	11	184	184	CD
12327	1514	12	.	.	.
12327	1514	13	milk	milk	NN
12327	1514	14	,	,	,
12327	1514	15	184	184	CD
12327	1514	16	.	.	.
12327	1515	1	_	_	NNP
12327	1515	2	Pureé	Pureé	NNP
12327	1515	3	_	_	NNP
12327	1515	4	of	of	IN
12327	1515	5	vegetables	vegetable	NNS
12327	1515	6	,	,	,
12327	1515	7	96	96	CD
12327	1515	8	.	.	.
12327	1516	1	Quince	Quince	NNP
12327	1516	2	marmalade	marmalade	NN
12327	1516	3	,	,	,
12327	1516	4	163	163	CD
12327	1516	5	.	.	.
12327	1517	1	Rachael	Rachael	NNP
12327	1517	2	,	,	,
12327	1517	3	a	a	DT
12327	1517	4	,	,	,
12327	1517	5	118	118	CD
12327	1517	6	.	.	.
12327	1518	1	Ragout	ragout	NN
12327	1518	2	of	of	IN
12327	1518	3	beef	beef	NN
12327	1518	4	,	,	,
12327	1518	5	60	60	CD
12327	1518	6	.	.	.
12327	1519	1	Ramakins	Ramakins	NNP
12327	1519	2	,	,	,
12327	1519	3	100	100	CD
12327	1519	4	.	.	.
12327	1520	1	Raspberries	raspberry	NNS
12327	1520	2	preserved	preserve	VBD
12327	1520	3	whole	whole	JJ
12327	1520	4	,	,	,
12327	1520	5	165	165	CD
12327	1520	6	.	.	.
12327	1520	7	jam	jam	NNP
12327	1520	8	,	,	,
12327	1520	9	165	165	CD
12327	1520	10	.	.	.
12327	1520	11	jelly	jelly	NNP
12327	1520	12	,	,	,
12327	1520	13	166	166	CD
12327	1520	14	.	.	.
12327	1521	1	Ratafia	Ratafia	NNP
12327	1521	2	pudding	pudding	NN
12327	1521	3	,	,	,
12327	1521	4	132	132	CD
12327	1521	5	.	.	.
12327	1522	1	Restorative	restorative	JJ
12327	1522	2	milk	milk	NN
12327	1522	3	,	,	,
12327	1522	4	176	176	CD
12327	1522	5	.	.	.
12327	1522	6	jelly	jelly	NNP
12327	1522	7	,	,	,
12327	1522	8	179	179	CD
12327	1522	9	.	.	.
12327	1523	1	Rice	rice	NN
12327	1523	2	fritters	fritter	NNS
12327	1523	3	,	,	,
12327	1523	4	125	125	CD
12327	1523	5	.	.	.
12327	1523	6	pudding	pudde	VBG
12327	1523	7	for	for	IN
12327	1523	8	children	child	NNS
12327	1523	9	,	,	,
12327	1523	10	130	130	CD
12327	1523	11	.	.	.
12327	1523	12	fruit	fruit	NNP
12327	1523	13	tart	tart	NNP
12327	1523	14	,	,	,
12327	1523	15	127	127	CD
12327	1523	16	.	.	.
12327	1523	17	souflé	souflé	NNP
12327	1523	18	,	,	,
12327	1523	19	143	143	CD
12327	1523	20	.	.	.
12327	1523	21	custard	custard	NNP
12327	1523	22	,	,	,
12327	1523	23	128	128	CD
12327	1523	24	.	.	.
12327	1523	25	caudle	caudle	NN
12327	1523	26	,	,	,
12327	1523	27	178	178	CD
12327	1523	28	.	.	.
12327	1523	29	wall	wall	NNP
12327	1523	30	,	,	,
12327	1523	31	91	91	CD
12327	1523	32	.	.	.
12327	1524	1	Risoles	risole	NNS
12327	1524	2	,	,	,
12327	1524	3	33	33	CD
12327	1524	4	,	,	,
12327	1524	5	34	34	CD
12327	1524	6	,	,	,
12327	1524	7	100	100	CD
12327	1524	8	.	.	.
12327	1525	1	Roasting	roast	VBG
12327	1525	2	,	,	,
12327	1525	3	rules	rule	NNS
12327	1525	4	for	for	IN
12327	1525	5	,	,	,
12327	1525	6	50	50	CD
12327	1525	7	.	.	.
12327	1526	1	Rump	rump	VB
12327	1526	2	of	of	IN
12327	1526	3	beef	beef	NN
12327	1526	4	stewed	stew	VBN
12327	1526	5	,	,	,
12327	1526	6	53	53	CD
12327	1526	7	.	.	.
12327	1527	1	Russe	Russe	NNP
12327	1527	2	,	,	,
12327	1527	3	a	a	DT
12327	1527	4	charlotte	charlotte	NN
12327	1527	5	,	,	,
12327	1527	6	139	139	CD
12327	1527	7	.	.	.
12327	1528	1	Salmon	salmon	NN
12327	1528	2	cutlets	cutlet	NNS
12327	1528	3	,	,	,
12327	1528	4	42	42	CD
12327	1528	5	.	.	.
12327	1528	6	pie	pie	NN
12327	1528	7	,	,	,
12327	1528	8	187	187	CD
12327	1528	9	.	.	.
12327	1529	1	Sauces	sauce	NNS
12327	1529	2	,	,	,
12327	1529	3	piquante	piquante	NN
12327	1529	4	,	,	,
12327	1529	5	17	17	CD
12327	1529	6	.	.	.
12327	1529	7	egg	egg	NN
12327	1529	8	,	,	,
12327	1529	9	18	18	CD
12327	1529	10	.	.	.
12327	1530	1	English	English	NNP
12327	1530	2	,	,	,
12327	1530	3	do	do	VBP
12327	1530	4	.	.	.
12327	1530	5	,	,	,
12327	1530	6	28	28	CD
12327	1530	7	.	.	.
12327	1530	8	celery	celery	NNP
12327	1530	9	,	,	,
12327	1530	10	19	19	CD
12327	1530	11	.	.	.
12327	1530	12	tomato	tomato	NNP
12327	1530	13	,	,	,
12327	1530	14	19	19	CD
12327	1530	15	.	.	.
12327	1530	16	for	for	IN
12327	1530	17	steaks	steak	NNS
12327	1530	18	,	,	,
12327	1530	19	21	21	CD
12327	1530	20	.	.	.
12327	1530	21	without	without	IN
12327	1530	22	butter	butter	NN
12327	1530	23	for	for	IN
12327	1530	24	fish	fish	NN
12327	1530	25	,	,	,
12327	1530	26	21	21	CD
12327	1530	27	.	.	.
12327	1530	28	for	for	IN
12327	1530	29	fish	fish	NN
12327	1530	30	to	to	TO
12327	1530	31	keep	keep	VB
12327	1530	32	,	,	,
12327	1530	33	22	22	CD
12327	1530	34	.	.	.
12327	1530	35	to	to	TO
12327	1530	36	serve	serve	VB
12327	1530	37	with	with	IN
12327	1530	38	ducks	duck	NNS
12327	1530	39	,	,	,
12327	1530	40	22	22	CD
12327	1530	41	.	.	.
12327	1530	42	oiled	oiled	JJ
12327	1530	43	butter	butter	NN
12327	1530	44	,	,	,
12327	1530	45	24	24	CD
12327	1530	46	.	.	.
12327	1530	47	bread	bread	NN
12327	1530	48	,	,	,
12327	1530	49	22	22	CD
12327	1530	50	.	.	.
12327	1530	51	apple	apple	NNP
12327	1530	52	,	,	,
12327	1530	53	23	23	CD
12327	1530	54	.	.	.
12327	1530	55	onions	onion	NNS
12327	1530	56	,	,	,
12327	1530	57	23	23	CD
12327	1530	58	.	.	.
12327	1530	59	melted	melted	JJ
12327	1530	60	butter	butter	NN
12327	1530	61	,	,	,
12327	1530	62	25	25	CD
12327	1530	63	.	.	.
12327	1530	64	mushroom	mushroom	NN
12327	1530	65	,	,	,
12327	1530	66	24	24	CD
12327	1530	67	.	.	.
12327	1530	68	white	white	JJ
12327	1530	69	,	,	,
12327	1530	70	to	to	TO
12327	1530	71	throw	throw	VB
12327	1530	72	over	over	RP
12327	1530	73	vegetables	vegetable	NNS
12327	1530	74	,	,	,
12327	1530	75	26	26	CD
12327	1530	76	.	.	.
12327	1530	77	for	for	IN
12327	1530	78	puddings	pudding	NNS
12327	1530	79	without	without	IN
12327	1530	80	butter	butter	NN
12327	1530	81	,	,	,
12327	1530	82	26	26	CD
12327	1530	83	.	.	.
12327	1531	1	Robert	Robert	NNP
12327	1531	2	,	,	,
12327	1531	3	26	26	CD
12327	1531	4	.	.	.
12327	1531	5	caper	caper	NNP
12327	1531	6	,	,	,
12327	1531	7	27	27	CD
12327	1531	8	,	,	,
12327	1531	9	19	19	CD
12327	1531	10	.	.	.
12327	1531	11	à	à	LS
12327	1531	12	la	la	NNP
12327	1531	13	Tartare	Tartare	NNP
12327	1531	14	,	,	,
12327	1531	15	28	28	CD
12327	1531	16	.	.	.
12327	1531	17	for	for	IN
12327	1531	18	roast	roast	NNP
12327	1531	19	mutton	mutton	NNP
12327	1531	20	,	,	,
12327	1531	21	28	28	CD
12327	1531	22	.	.	.
12327	1531	23	asparagus	asparagus	NNP
12327	1531	24	,	,	,
12327	1531	25	28	28	CD
12327	1531	26	.	.	.
12327	1531	27	cucumber	cucumber	NNP
12327	1531	28	,	,	,
12327	1531	29	white	white	NNP
12327	1531	30	,	,	,
12327	1531	31	29	29	CD
12327	1531	32	.	.	.
12327	1531	33	brown	brown	NNP
12327	1531	34	,	,	,
12327	1531	35	29	29	CD
12327	1531	36	.	.	.
12327	1531	37	velouté	velouté	NNP
12327	1531	38	,	,	,
12327	1531	39	31	31	CD
12327	1531	40	.	.	.
12327	1531	41	béchamel	béchamel	NNP
12327	1531	42	,	,	,
12327	1531	43	32	32	CD
12327	1531	44	.	.	.
12327	1532	1	Sauer	Sauer	NNP
12327	1532	2	krout	krout	NNP
12327	1532	3	,	,	,
12327	1532	4	56	56	CD
12327	1532	5	.	.	.
12327	1533	1	Savoury	Savoury	NNP
12327	1533	2	jelly	jelly	NN
12327	1533	3	,	,	,
12327	1533	4	20	20	CD
12327	1533	5	.	.	.
12327	1533	6	herb	herb	NN
12327	1533	7	powder	powder	NN
12327	1533	8	,	,	,
12327	1533	9	27	27	CD
12327	1533	10	.	.	.
12327	1534	1	Seasoning	seasoning	NN
12327	1534	2	for	for	IN
12327	1534	3	poultry	poultry	NN
12327	1534	4	,	,	,
12327	1534	5	27	27	CD
12327	1534	6	.	.	.
12327	1535	1	Siesta	Siesta	NNP
12327	1535	2	,	,	,
12327	1535	3	a	a	DT
12327	1535	4	,	,	,
12327	1535	5	151	151	CD
12327	1535	6	.	.	.
12327	1536	1	Soda	Soda	NNP
12327	1536	2	cake	cake	NN
12327	1536	3	,	,	,
12327	1536	4	155	155	CD
12327	1536	5	.	.	.
12327	1537	1	Sopa	Sopa	NNP
12327	1537	2	d'ora	d'ora	NNS
12327	1537	3	,	,	,
12327	1537	4	119	119	CD
12327	1537	5	.	.	.
12327	1538	1	Souflè	Souflè	NNP
12327	1538	2	,	,	,
12327	1538	3	140	140	CD
12327	1538	4	,	,	,
12327	1538	5	141	141	CD
12327	1538	6	.	.	.
12327	1538	7	omelette	omelette	NNP
12327	1538	8	,	,	,
12327	1538	9	142	142	CD
12327	1538	10	.	.	.
12327	1538	11	rice	rice	NN
12327	1538	12	,	,	,
12327	1538	13	143	143	CD
12327	1538	14	.	.	.
12327	1539	1	Soups	soup	NNS
12327	1539	2	,	,	,
12327	1539	3	almondegos	almondegos	NNP
12327	1539	4	,	,	,
12327	1539	5	a	a	DT
12327	1539	6	superior	superior	JJ
12327	1539	7	white	white	JJ
12327	1539	8	soup	soup	NN
12327	1539	9	,	,	,
12327	1539	10	11	11	CD
12327	1539	11	.	.	.
12327	1539	12	asparagus	asparagus	NNP
12327	1539	13	,	,	,
12327	1539	14	12	12	CD
12327	1539	15	.	.	.
12327	1539	16	cressy	cressy	NNP
12327	1539	17	,	,	,
12327	1539	18	7	7	CD
12327	1539	19	.	.	.
12327	1539	20	malagatany	malagatany	NNP
12327	1539	21	,	,	,
12327	1539	22	4	4	CD
12327	1539	23	.	.	.
12327	1540	1	English	English	NNP
12327	1540	2	do	do	VBP
12327	1540	3	.	.	.
12327	1540	4	,	,	,
12327	1540	5	5	5	CD
12327	1540	6	.	.	.
12327	1540	7	gravy	gravy	NNP
12327	1540	8	,	,	,
12327	1540	9	3	3	CD
12327	1540	10	.	.	.
12327	1540	11	barley	barley	NNP
12327	1540	12	,	,	,
12327	1540	13	14	14	CD
12327	1540	14	.	.	.
12327	1540	15	carrot	carrot	NNP
12327	1540	16	,	,	,
12327	1540	17	8	8	CD
12327	1540	18	.	.	.
12327	1540	19	giblet	giblet	NNP
12327	1540	20	,	,	,
12327	1540	21	14	14	CD
12327	1540	22	.	.	.
12327	1541	1	Julienne	Julienne	NNP
12327	1541	2	,	,	,
12327	1541	3	5	5	CD
12327	1541	4	.	.	.
12327	1541	5	mock	mock	NNP
12327	1541	6	turtle	turtle	NN
12327	1541	7	,	,	,
12327	1541	8	3	3	CD
12327	1541	9	.	.	.
12327	1541	10	matso	matso	NNP
12327	1541	11	,	,	,
12327	1541	12	9	9	CD
12327	1541	13	.	.	.
12327	1542	1	Palestine	Palestine	NNP
12327	1542	2	,	,	,
12327	1542	3	8	8	CD
12327	1542	4	.	.	.
12327	1542	5	de	de	NNP
12327	1542	6	poisson	poisson	NNP
12327	1542	7	,	,	,
12327	1542	8	or	or	CC
12327	1542	9	fish	fish	NN
12327	1542	10	,	,	,
12327	1542	11	15	15	CD
12327	1542	12	.	.	.
12327	1542	13	ox	ox	NNP
12327	1542	14	tail	tail	NNP
12327	1542	15	,	,	,
12327	1542	16	16	16	CD
12327	1542	17	.	.	.
12327	1542	18	peas	pea	NNS
12327	1542	19	,	,	,
12327	1542	20	summer	summer	NN
12327	1542	21	,	,	,
12327	1542	22	13	13	CD
12327	1542	23	.	.	.
12327	1542	24	winter	winter	NN
12327	1542	25	,	,	,
12327	1542	26	14	14	CD
12327	1542	27	.	.	.
12327	1542	28	potatoe	potatoe	NNP
12327	1542	29	,	,	,
12327	1542	30	7	7	CD
12327	1542	31	.	.	.
12327	1542	32	à	à	NNP
12327	1542	33	la	la	NNP
12327	1542	34	turque	turque	NNP
12327	1542	35	,	,	,
12327	1542	36	6	6	CD
12327	1542	37	.	.	.
12327	1542	38	vermicelli	vermicelli	NNP
12327	1542	39	,	,	,
12327	1542	40	9	9	CD
12327	1542	41	.	.	.
12327	1542	42	white	white	NNP
12327	1542	43	,	,	,
12327	1542	44	a	a	DT
12327	1542	45	,	,	,
12327	1542	46	9	9	CD
12327	1542	47	.	.	.
12327	1542	48	tomato	tomato	NNP
12327	1542	49	,	,	,
12327	1542	50	10	10	CD
12327	1542	51	.	.	.
12327	1542	52	vegetable	vegetable	NN
12327	1542	53	,	,	,
12327	1542	54	or	or	CC
12327	1542	55	French	French	NNP
12327	1542	56	,	,	,
12327	1542	57	11	11	CD
12327	1542	58	.	.	.
12327	1543	1	Spanish	spanish	JJ
12327	1543	2	beans	bean	NNS
12327	1543	3	and	and	CC
12327	1543	4	peas	pea	NNS
12327	1543	5	,	,	,
12327	1543	6	29	29	CD
12327	1543	7	.	.	.
12327	1544	1	Spinach	spinach	NN
12327	1544	2	à	à	NNP
12327	1544	3	la	la	NNP
12327	1544	4	Française	Française	NNP
12327	1544	5	,	,	,
12327	1544	6	92	92	CD
12327	1544	7	.	.	.
12327	1545	1	Sponge	sponge	JJ
12327	1545	2	cakes	cake	NNS
12327	1545	3	,	,	,
12327	1545	4	158	158	CD
12327	1545	5	.	.	.
12327	1546	1	Spring	spring	NN
12327	1546	2	dish	dish	NN
12327	1546	3	,	,	,
12327	1546	4	a	a	DT
12327	1546	5	,	,	,
12327	1546	6	95	95	CD
12327	1546	7	.	.	.
12327	1547	1	Staffin	Staffin	NNP
12327	1547	2	,	,	,
12327	1547	3	125	125	CD
12327	1547	4	.	.	.
12327	1548	1	Steak	Steak	NNP
12327	1548	2	stewed	stew	VBD
12327	1548	3	with	with	IN
12327	1548	4	chestnuts	chestnut	NNS
12327	1548	5	,	,	,
12327	1548	6	58	58	CD
12327	1548	7	.	.	.
12327	1548	8	stewed	stew	VBN
12327	1548	9	simply	simply	RB
12327	1548	10	,	,	,
12327	1548	11	58	58	CD
12327	1548	12	.	.	.
12327	1549	1	Stewing	stewing	NN
12327	1549	2	,	,	,
12327	1549	3	rules	rule	NNS
12327	1549	4	for	for	IN
12327	1549	5	,	,	,
12327	1549	6	50	50	CD
12327	1549	7	.	.	.
12327	1550	1	Stock	stock	NN
12327	1550	2	--	--	:
12327	1550	3	see	see	VB
12327	1550	4	_	_	NNP
12327	1550	5	consommé	consommé	NN
12327	1550	6	_	_	NNP
12327	1550	7	.	.	.
12327	1551	1	Strawberries	strawberry	NNS
12327	1551	2	preserved	preserve	VBD
12327	1551	3	whole	whole	NN
12327	1551	4	,	,	,
12327	1551	5	164	164	CD
12327	1551	6	.	.	.
12327	1551	7	jam	jam	NNP
12327	1551	8	,	,	,
12327	1551	9	165	165	CD
12327	1551	10	.	.	.
12327	1551	11	jelly	jelly	NNP
12327	1551	12	,	,	,
12327	1551	13	166	166	CD
12327	1551	14	.	.	.
12327	1552	1	Suet	suet	NN
12327	1552	2	to	to	TO
12327	1552	3	clarify	clarify	VB
12327	1552	4	,	,	,
12327	1552	5	52	52	CD
12327	1552	6	.	.	.
12327	1553	1	Sugar	sugar	NN
12327	1553	2	to	to	TO
12327	1553	3	clarify	clarify	VB
12327	1553	4	,	,	,
12327	1553	5	160	160	CD
12327	1553	6	.	.	.
12327	1554	1	Sweetbreads	sweetbread	NNS
12327	1554	2	roasted	roast	VBD
12327	1554	3	,	,	,
12327	1554	4	73	73	CD
12327	1554	5	.	.	.
12327	1554	6	stewed	stew	VBN
12327	1554	7	white	white	JJ
12327	1554	8	,	,	,
12327	1554	9	73	73	CD
12327	1554	10	.	.	.
12327	1554	11	brown	brown	NNP
12327	1554	12	,	,	,
12327	1554	13	74	74	CD
12327	1554	14	.	.	.
12327	1554	15	fricasseed	fricasseed	NN
12327	1554	16	,	,	,
12327	1554	17	73	73	CD
12327	1554	18	.	.	.
12327	1555	1	Tart	tart	JJ
12327	1555	2	de	de	FW
12327	1555	3	moy	moy	NNP
12327	1555	4	,	,	,
12327	1555	5	122	122	CD
12327	1555	6	.	.	.
12327	1556	1	Tartlets	tartlet	NNS
12327	1556	2	,	,	,
12327	1556	3	107	107	CD
12327	1556	4	.	.	.
12327	1557	1	Tendons	tendon	NNS
12327	1557	2	of	of	IN
12327	1557	3	veal	veal	NN
12327	1557	4	,	,	,
12327	1557	5	66	66	CD
12327	1557	6	.	.	.
12327	1558	1	Thickening	thicken	VBG
12327	1558	2	for	for	IN
12327	1558	3	soups	soup	NNS
12327	1558	4	and	and	CC
12327	1558	5	sauces	sauce	NNS
12327	1558	6	,	,	,
12327	1558	7	2	2	CD
12327	1558	8	.	.	.
12327	1559	1	Timbale	Timbale	NNP
12327	1559	2	of	of	IN
12327	1559	3	maccaroni	maccaroni	JJ
12327	1559	4	,	,	,
12327	1559	5	87	87	CD
12327	1559	6	.	.	.
12327	1560	1	Tomato	Tomato	NNP
12327	1560	2	soup	soup	NN
12327	1560	3	,	,	,
12327	1560	4	10	10	CD
12327	1560	5	.	.	.
12327	1560	6	sauce	sauce	NN
12327	1560	7	,	,	,
12327	1560	8	17	17	CD
12327	1560	9	.	.	.
12327	1560	10	dry	dry	NNP
12327	1560	11	soup	soup	NN
12327	1560	12	,	,	,
12327	1560	13	a	a	DT
12327	1560	14	,	,	,
12327	1560	15	97	97	CD
12327	1560	16	.	.	.
12327	1561	1	Tourte	Tourte	NNP
12327	1561	2	à	à	NNP
12327	1561	3	la	la	NNP
12327	1561	4	creme	creme	NNP
12327	1561	5	,	,	,
12327	1561	6	149	149	CD
12327	1561	7	.	.	.
12327	1562	1	Trifle	Trifle	NNP
12327	1562	2	,	,	,
12327	1562	3	an	an	DT
12327	1562	4	easy	easy	JJ
12327	1562	5	one	one	CD
12327	1562	6	,	,	,
12327	1562	7	137	137	CD
12327	1562	8	.	.	.
12327	1562	9	a	a	DT
12327	1562	10	still	still	RB
12327	1562	11	more	more	RBR
12327	1562	12	simple	simple	JJ
12327	1562	13	and	and	CC
12327	1562	14	quickly	quickly	RB
12327	1562	15	made	make	VBN
12327	1562	16	,	,	,
12327	1562	17	147	147	CD
12327	1562	18	.	.	.
12327	1563	1	Truffle	truffle	NN
12327	1563	2	sauce	sauce	NN
12327	1563	3	,	,	,
12327	1563	4	20	20	CD
12327	1563	5	.	.	.
12327	1564	1	Turke	Turke	NNP
12327	1564	2	soup	soup	NNP
12327	1564	3	,	,	,
12327	1564	4	à	à	NNP
12327	1564	5	la	la	NNP
12327	1564	6	,	,	,
12327	1564	7	6	6	CD
12327	1564	8	.	.	.
12327	1565	1	Turkey	Turkey	NNP
12327	1565	2	boned	bone	VBD
12327	1565	3	and	and	CC
12327	1565	4	forced	force	VBD
12327	1565	5	,	,	,
12327	1565	6	82	82	CD
12327	1565	7	.	.	.
12327	1566	1	Veal	veal	NN
12327	1566	2	,	,	,
12327	1566	3	a	a	DT
12327	1566	4	white	white	JJ
12327	1566	5	fricandeaux	fricandeaux	NN
12327	1566	6	of	of	IN
12327	1566	7	,	,	,
12327	1566	8	62	62	CD
12327	1566	9	.	.	.
12327	1566	10	brown	brown	NNP
12327	1566	11	,	,	,
12327	1566	12	do	do	VBP
12327	1566	13	.	.	.
12327	1567	1	63	63	CD
12327	1567	2	.	.	.
12327	1567	3	tendons	tendon	NNS
12327	1567	4	of	of	IN
12327	1567	5	,	,	,
12327	1567	6	66	66	CD
12327	1567	7	.	.	.
12327	1567	8	fricandeaux	fricandeaux	NNP
12327	1567	9	,	,	,
12327	1567	10	67	67	CD
12327	1567	11	.	.	.
12327	1567	12	collard	collard	NN
12327	1567	13	,	,	,
12327	1567	14	67	67	CD
12327	1567	15	.	.	.
12327	1567	16	curried	curry	VBN
12327	1567	17	,	,	,
12327	1567	18	68	68	CD
12327	1567	19	.	.	.
12327	1567	20	cutlets	cutlet	NNS
12327	1567	21	,	,	,
12327	1567	22	68	68	CD
12327	1567	23	,	,	,
12327	1567	24	69	69	CD
12327	1567	25	.	.	.
12327	1568	1	70	70	CD
12327	1568	2	.	.	.
12327	1568	3	blanquette	blanquette	NNP
12327	1568	4	of	of	IN
12327	1568	5	,	,	,
12327	1568	6	70	70	CD
12327	1568	7	.	.	.
12327	1568	8	minced	mince	VBN
12327	1568	9	,	,	,
12327	1568	10	71	71	CD
12327	1568	11	.	.	.
12327	1568	12	stuffing	stuffing	NN
12327	1568	13	,	,	,
12327	1568	14	34	34	CD
12327	1568	15	.	.	.
12327	1568	16	miroton	miroton	NNP
12327	1568	17	of	of	IN
12327	1568	18	,	,	,
12327	1568	19	71	71	CD
12327	1568	20	,	,	,
12327	1568	21	72	72	CD
12327	1568	22	.	.	.
12327	1568	23	smoked	smoke	VBN
12327	1568	24	,	,	,
12327	1568	25	73	73	CD
12327	1568	26	.	.	.
12327	1569	1	Vegetable	Vegetable	NNP
12327	1569	2	or	or	CC
12327	1569	3	French	french	JJ
12327	1569	4	soup	soup	NN
12327	1569	5	,	,	,
12327	1569	6	11	11	CD
12327	1569	7	.	.	.
12327	1569	8	observations	observation	NNS
12327	1569	9	on	on	IN
12327	1569	10	,	,	,
12327	1569	11	90	90	CD
12327	1569	12	.	.	.
12327	1570	1	Velouté	Velouté	NNP
12327	1570	2	,	,	,
12327	1570	3	31	31	CD
12327	1570	4	.	.	.
12327	1571	1	Venison	Venison	NNP
12327	1571	2	to	to	TO
12327	1571	3	roast	roast	VB
12327	1571	4	,	,	,
12327	1571	5	186	186	CD
12327	1571	6	.	.	.
12327	1571	7	a	a	DT
12327	1571	8	pasty	pasty	NN
12327	1571	9	,	,	,
12327	1571	10	186	186	CD
12327	1571	11	.	.	.
12327	1572	1	Vermicelli	Vermicelli	NNP
12327	1572	2	pudding	pudding	NN
12327	1572	3	,	,	,
12327	1572	4	136	136	CD
12327	1572	5	.	.	.
12327	1572	6	soup	soup	NN
12327	1572	7	,	,	,
12327	1572	8	9	9	CD
12327	1572	9	.	.	.
12327	1573	1	Vol	Vol	NNP
12327	1573	2	-	-	HYPH
12327	1573	3	au	au	NNP
12327	1573	4	-	-	HYPH
12327	1573	5	vent	vent	NN
12327	1573	6	,	,	,
12327	1573	7	109	109	CD
12327	1573	8	.	.	.
12327	1573	9	de	de	NNP
12327	1573	10	fruit	fruit	NNP
12327	1573	11	,	,	,
12327	1573	12	110	110	CD
12327	1573	13	.	.	.
12327	1573	14	petits	petit	NNS
12327	1573	15	,	,	,
12327	1573	16	110	110	CD
12327	1573	17	.	.	.
12327	1574	1	Waflers	Waflers	NNP
12327	1574	2	,	,	,
12327	1574	3	126	126	CD
12327	1574	4	.	.	.
12327	1575	1	Walnuts	walnut	NNS
12327	1575	2	,	,	,
12327	1575	3	to	to	TO
12327	1575	4	pickle	pickle	VB
12327	1575	5	,	,	,
12327	1575	6	173	173	CD
12327	1575	7	.	.	.
12327	1576	1	Water	water	NN
12327	1576	2	souchy	souchy	NN
12327	1576	3	,	,	,
12327	1576	4	41	41	CD
12327	1576	5	.	.	.
12327	1577	1	Whey	whey	VB
12327	1577	2	wine	wine	NN
12327	1577	3	,	,	,
12327	1577	4	179	179	CD
12327	1577	5	.	.	.
12327	1577	6	tamarind	tamarind	NNP
12327	1577	7	,	,	,
12327	1577	8	179	179	CD
12327	1577	9	.	.	.
12327	1577	10	plain	plain	JJ
12327	1577	11	,	,	,
12327	1577	12	180	180	CD
12327	1577	13	.	.	.
12327	1578	1	White	White	NNP
12327	1578	2	bait	bait	NN
12327	1578	3	,	,	,
12327	1578	4	45	45	CD
12327	1578	5	,	,	,
12327	1578	6	46	46	CD
12327	1578	7	.	.	.
12327	1579	1	White	white	JJ
12327	1579	2	soup	soup	NN
12327	1579	3	,	,	,
12327	1579	4	9	9	CD
12327	1579	5	.	.	.
12327	1579	6	superior	superior	NNP
12327	1579	7	,	,	,
12327	1579	8	do	do	VB
12327	1579	9	.	.	.
12327	1579	10	,	,	,
12327	1579	11	11	11	CD
12327	1579	12	.	.	.
12327	1580	1	Wine	wine	NN
12327	1580	2	,	,	,
12327	1580	3	mulled	mull	VBD
12327	1580	4	,	,	,
12327	1580	5	183	183	CD
12327	1580	6	.	.	.
12327	1580	7	egg	egg	NN
12327	1580	8	,	,	,
12327	1580	9	183	183	CD
12327	1580	10	.	.	.
12327	1581	1	Yorkshire	yorkshire	JJ
12327	1581	2	pudding	pudding	NN
12327	1581	3	,	,	,
12327	1581	4	138	138	CD
12327	1581	5	.	.	.