id sid tid token lemma pos 29007 1 1 Transcriber Transcriber NNP 29007 1 2 's 's POS 29007 1 3 Note note NN 29007 1 4 : : : 29007 1 5 Every every DT 29007 1 6 effort effort NN 29007 1 7 has have VBZ 29007 1 8 been be VBN 29007 1 9 made make VBN 29007 1 10 to to TO 29007 1 11 replicate replicate VB 29007 1 12 this this DT 29007 1 13 text text NN 29007 1 14 as as RB 29007 1 15 faithfully faithfully RB 29007 1 16 as as IN 29007 1 17 possible possible JJ 29007 1 18 , , , 29007 1 19 including include VBG 29007 1 20 inconsistencies inconsistency NNS 29007 1 21 in in IN 29007 1 22 spelling spelling NN 29007 1 23 and and CC 29007 1 24 hyphenation hyphenation NN 29007 1 25 ; ; : 29007 1 26 changes change NNS 29007 1 27 ( ( -LRB- 29007 1 28 corrections correction NNS 29007 1 29 of of IN 29007 1 30 spelling spelling NN 29007 1 31 and and CC 29007 1 32 punctuation punctuation NN 29007 1 33 ) ) -RRB- 29007 1 34 made make VBN 29007 1 35 to to IN 29007 1 36 the the DT 29007 1 37 original original JJ 29007 1 38 text text NN 29007 1 39 are be VBP 29007 1 40 listed list VBN 29007 1 41 at at IN 29007 1 42 the the DT 29007 1 43 end end NN 29007 1 44 of of IN 29007 1 45 this this DT 29007 1 46 file file NN 29007 1 47 . . . 29007 2 1 Although although IN 29007 2 2 some some DT 29007 2 3 of of IN 29007 2 4 its -PRON- PRP$ 29007 2 5 entries entry NNS 29007 2 6 are be VBP 29007 2 7 not not RB 29007 2 8 in in IN 29007 2 9 alphabetical alphabetical JJ 29007 2 10 order order NN 29007 2 11 , , , 29007 2 12 no no DT 29007 2 13 attempt attempt NN 29007 2 14 has have VBZ 29007 2 15 been be VBN 29007 2 16 made make VBN 29007 2 17 to to TO 29007 2 18 reorder reorder VB 29007 2 19 the the DT 29007 2 20 index index NN 29007 2 21 . . . 29007 2 22 ] ] -RRB- 29007 3 1 + + CC 29007 3 2 --------------------------------+ --------------------------------+ NNP 29007 3 3 | | NNP 29007 3 4 | | NNP 29007 3 5 | | CD 29007 3 6 _ _ NNP 29007 3 7 Crown Crown NNP 29007 3 8 8vo 8vo NN 29007 3 9 , , , 29007 3 10 2/6 2/6 CD 29007 3 11 net net NN 29007 3 12 _ _ NNP 29007 3 13 | | NNP 29007 3 14 | | NNP 29007 3 15 | | CD 29007 3 16 | | NNP 29007 3 17 A A NNP 29007 3 18 GUIDE GUIDE NNP 29007 3 19 | | CD 29007 3 20 | | CD 29007 3 21 TO to IN 29007 3 22 | | CD 29007 3 23 | | NNP 29007 3 24 MODERN MODERN NNP 29007 3 25 COOKERY cookery NN 29007 3 26 | | CD 29007 3 27 | | CD 29007 3 28 | | CD 29007 3 29 | | NNS 29007 3 30 BY by IN 29007 3 31 THE the DT 29007 3 32 SAME SAME NNP 29007 3 33 AUTHOR AUTHOR NNP 29007 3 34 | | NNP 29007 3 35 | | NNP 29007 3 36 | | CD 29007 3 37 | | CD 29007 3 38 _ _ NNP 29007 3 39 Fourth Fourth NNP 29007 3 40 Edition Edition NNP 29007 3 41 _ _ NNP 29007 3 42 | | NNP 29007 3 43 | | NNP 29007 3 44 | | CD 29007 3 45 + + CC 29007 3 46 --------------------------------+ --------------------------------+ NNP 29007 3 47 | | NNP 29007 3 48 | | NNP 29007 3 49 | | CD 29007 3 50 _ _ NNP 29007 3 51 Crown Crown NNP 29007 3 52 8vo 8vo NN 29007 3 53 , , , 29007 3 54 2/6 2/6 CD 29007 3 55 net net NN 29007 3 56 _ _ NNP 29007 3 57 | | NNP 29007 3 58 | | NNP 29007 3 59 | | CD 29007 3 60 | | NNS 29007 3 61 = = SYM 29007 3 62 366= 366= CD 29007 3 63 MENUS MENUS NNP 29007 3 64 and and CC 29007 3 65 | | NNP 29007 3 66 | | NNP 29007 3 67 = = SYM 29007 3 68 1200= 1200= NNP 29007 3 69 RECIPES RECIPES NNP 29007 3 70 | | CD 29007 3 71 | | NNP 29007 3 72 | | CD 29007 3 73 | | NNS 29007 3 74 Of of IN 29007 3 75 the the DT 29007 3 76 Baron Baron NNP 29007 3 77 Brisse Brisse NNP 29007 3 78 | | NNP 29007 3 79 | | NNP 29007 3 80 | | CD 29007 3 81 | | NNS 29007 3 82 In in IN 29007 3 83 FRENCH FRENCH NNPS 29007 3 84 and and CC 29007 3 85 ENGLISH ENGLISH NNP 29007 3 86 | | NNP 29007 3 87 | | NNP 29007 3 88 | | CD 29007 3 89 | | NNS 29007 3 90 Translated translate VBN 29007 3 91 by by IN 29007 3 92 | | NNP 29007 3 93 | | NNP 29007 3 94 Mrs. Mrs. NNP 29007 3 95 Matthew Matthew NNP 29007 3 96 Clark Clark NNP 29007 3 97 | | NNP 29007 3 98 | | NNP 29007 3 99 | | CD 29007 3 100 | | CD 29007 3 101 _ _ NNP 29007 3 102 Ninth Ninth NNP 29007 3 103 Edition Edition NNP 29007 3 104 _ _ NNP 29007 3 105 | | NNP 29007 3 106 | | NNP 29007 3 107 | | CD 29007 3 108 + + CC 29007 3 109 --------------------------------+ --------------------------------+ NNP 29007 3 110 | | NNP 29007 3 111 | | NNP 29007 3 112 | | NNP 29007 3 113 _ _ NNP 29007 3 114 Fcap Fcap NNP 29007 3 115 . . . 29007 4 1 8vo 8vo JJ 29007 4 2 , , , 29007 4 3 2/6 2/6 CD 29007 4 4 net net NN 29007 4 5 _ _ NNP 29007 4 6 | | NNP 29007 4 7 | | NNP 29007 4 8 | | CD 29007 4 9 | | CD 29007 4 10 LEAVES leave VBD 29007 4 11 FROM from IN 29007 4 12 | | CD 29007 4 13 | | NNS 29007 4 14 OUR our PRP$ 29007 4 15 TUSCAN TUSCAN NNP 29007 4 16 KITCHEN KITCHEN NNP 29007 4 17 | | NNP 29007 4 18 | | NNP 29007 4 19 | | CD 29007 4 20 | | NNP 29007 4 21 OR or CC 29007 4 22 | | NNP 29007 4 23 | | CD 29007 4 24 | | CD 29007 4 25 | | CD 29007 4 26 HOW how NN 29007 4 27 TO to IN 29007 4 28 COOK COOK NNP 29007 4 29 | | HYPH 29007 4 30 | | NNP 29007 4 31 VEGETABLES VEGETABLES NNP 29007 4 32 | | HYPH 29007 4 33 | | CD 29007 4 34 | | CD 29007 4 35 | | NNS 29007 4 36 By by IN 29007 4 37 Janet Janet NNP 29007 4 38 Ross Ross NNP 29007 4 39 | | NNP 29007 4 40 | | NNP 29007 4 41 | | CD 29007 4 42 | | NNS 29007 4 43 With with IN 29007 4 44 Photogravure Photogravure NNP 29007 4 45 Frontispiece Frontispiece NNP 29007 4 46 | | NNP 29007 4 47 | | NNP 29007 4 48 | | CD 29007 4 49 | | CD 29007 4 50 _ _ NNP 29007 4 51 Third Third NNP 29007 4 52 Edition Edition NNP 29007 4 53 _ _ NNP 29007 4 54 | | NNP 29007 4 55 | | NNP 29007 4 56 | | CD 29007 4 57 + + SYM 29007 4 58 --------------------------------+ --------------------------------+ . 29007 4 59 THE the DT 29007 4 60 SKILFUL SKILFUL NNP 29007 4 61 COOK COOK NNP 29007 4 62 A a DT 29007 4 63 PRACTICAL practical NN 29007 4 64 MANUAL MANUAL NNS 29007 4 65 OF of IN 29007 4 66 MODERN MODERN NNS 29007 4 67 EXPERIENCE EXPERIENCE NNS 29007 4 68 BY by IN 29007 4 69 MARY MARY NNP 29007 4 70 HARRISON HARRISON NNP 29007 4 71 FIRST FIRST NNP 29007 4 72 CLASS class NN 29007 4 73 DIPLÔMÉE diplômée NN 29007 4 74 , , , 29007 4 75 SOUTH SOUTH NNP 29007 4 76 KENSINGTON KENSINGTON NNP 29007 4 77 LECTURER LECTURER NNP 29007 4 78 ON on IN 29007 4 79 HYGIENE HYGIENE NNS 29007 4 80 , , , 29007 4 81 DOMESTIC domestic NN 29007 4 82 ECONOMY ECONOMY NNS 29007 4 83 AND and CC 29007 4 84 COOKERY cookery NN 29007 4 85 _ _ NNP 29007 4 86 EIGHTH EIGHTH NNP 29007 4 87 EDITION EDITION NNP 29007 4 88 _ _ NNP 29007 4 89 1905 1905 CD 29007 4 90 LONDON LONDON NNP 29007 4 91 J. J. NNP 29007 4 92   _SP 29007 4 93 M. M. NNP 29007 4 94 DENT DENT NNP 29007 4 95 & & CC 29007 4 96 CO CO NNP 29007 4 97 . . NNP 29007 4 98 29 29 CD 29007 4 99 & & CC 29007 4 100 30 30 CD 29007 4 101 , , , 29007 4 102 BEDFORD BEDFORD NNP 29007 4 103 STREET STREET NNP 29007 4 104 , , , 29007 4 105 W.C. W.C. NNP 29007 4 106 _ _ NNP 29007 4 107 All all DT 29007 4 108 rights right NNS 29007 4 109 reserved reserve VBN 29007 4 110 _ _ NNP 29007 4 111 TO to IN 29007 4 112 HER her PRP$ 29007 4 113 ROYAL royal NN 29007 4 114 HIGHNESS HIGHNESS NNP 29007 4 115 THE the DT 29007 4 116 PRINCESS PRINCESS NNP 29007 4 117 CHRISTIAN CHRISTIAN NNP 29007 4 118 WHOSE whose WP$ 29007 4 119 INTEREST interest NN 29007 4 120 IN in IN 29007 4 121 EVERY every DT 29007 4 122 GOOD good JJ 29007 4 123 AND and CC 29007 4 124 USEFUL USEFUL NNP 29007 4 125 WORK work NN 29007 4 126 HAS have VBZ 29007 4 127 SO so RB 29007 4 128 JUSTLY justly JJ 29007 4 129 ENDEARED ENDEARED NNP 29007 4 130 HER her PRP 29007 4 131 TO to IN 29007 4 132 ALL all DT 29007 4 133 CLASSES class NNS 29007 4 134 OF of IN 29007 4 135 THIS this NN 29007 4 136 NATION nation NN 29007 4 137 THIS this NN 29007 4 138 WORK work NN 29007 4 139 IS be VBZ 29007 4 140 BY by IN 29007 4 141 HER her PRP$ 29007 4 142 GRACIOUS gracious NN 29007 4 143 PERMISSION permission NN 29007 4 144 Most Most JJS 29007 4 145 Respectfully respectfully RB 29007 4 146 Dedicated dedicated JJ 29007 4 147 BY by IN 29007 4 148 HER her PRP$ 29007 4 149 HUMBLE humble NN 29007 4 150 AND and CC 29007 4 151 OBEDIENT OBEDIENT VBN 29007 4 152 SERVANT SERVANT NNP 29007 4 153 MARY MARY NNP 29007 4 154 HARRISON HARRISON NNP 29007 4 155 CONTENTS CONTENTS NNPS 29007 4 156 . . . 29007 5 1 PAGE page NN 29007 5 2 Introduction introduction NN 29007 5 3 1 1 CD 29007 5 4 Hints hint NNS 29007 5 5 to to IN 29007 5 6 Young Young NNP 29007 5 7 Housekeepers Housekeepers NNPS 29007 5 8 6 6 CD 29007 5 9 Food Food NNP 29007 5 10 and and CC 29007 5 11 Diet Diet NNP 29007 5 12 8 8 CD 29007 5 13 The the DT 29007 5 14 Table table NN 29007 5 15 13 13 CD 29007 5 16 How how WRB 29007 5 17 to to IN 29007 5 18 Cook Cook NNP 29007 5 19 15 15 CD 29007 5 20 How how WRB 29007 5 21 to to IN 29007 5 22 Clean Clean NNP 29007 5 23 Stoves Stoves NNPS 29007 5 24 and and CC 29007 5 25 Cooking Cooking NNP 29007 5 26 Utensils Utensils NNP 29007 5 27 19 19 CD 29007 5 28 Rules rule NNS 29007 5 29 for for IN 29007 5 30 Boiling boil VBG 29007 5 31 22 22 CD 29007 5 32 Rules rule NNS 29007 5 33 for for IN 29007 5 34 Roasting roast VBG 29007 5 35 23 23 CD 29007 5 36 Rules Rules NNPS 29007 5 37 for for IN 29007 5 38 Frying fry VBG 29007 5 39 24 24 CD 29007 5 40 Rules rule NNS 29007 5 41 for for IN 29007 5 42 Baking Baking NNP 29007 5 43 26 26 CD 29007 5 44 Rules Rules NNPS 29007 5 45 for for IN 29007 5 46 Grilling grill VBG 29007 5 47 27 27 CD 29007 5 48 Rules Rules NNPS 29007 5 49 for for IN 29007 5 50 Broiling broil VBG 29007 5 51 27 27 CD 29007 5 52 Joints joint NNS 29007 5 53 28 28 CD 29007 5 54 Poultry Poultry NNP 29007 5 55 and and CC 29007 5 56 Game Game NNP 29007 5 57 32 32 CD 29007 5 58 Savoury Savoury NNP 29007 5 59 Meat Meat NNP 29007 5 60 Dishes Dishes NNP 29007 5 61 40 40 CD 29007 5 62 Sauces Sauces NNPS 29007 5 63 53 53 CD 29007 5 64 Breakfast Breakfast NNP 29007 5 65 Dishes dish NNS 29007 5 66 and and CC 29007 5 67 Beverages beverage VBZ 29007 5 68 69 69 CD 29007 5 69 Cold Cold NNP 29007 5 70 Meat Meat NNP 29007 5 71 Cookery cookery NN 29007 5 72 84 84 CD 29007 5 73 Entrées entrées NN 29007 5 74 92 92 CD 29007 5 75 Fish fish NN 29007 5 76 Cookery cookery NN 29007 5 77 111 111 CD 29007 5 78 Pastry Pastry NNP 29007 5 79 133 133 CD 29007 5 80 Puddings pudding NNS 29007 5 81 151 151 CD 29007 5 82 Vegetables vegetable NNS 29007 5 83 190 190 CD 29007 5 84 Soups soup NNS 29007 5 85 203 203 CD 29007 5 86 Bread Bread NNS 29007 5 87 and and CC 29007 5 88 Cakes Cakes NNP 29007 5 89 226 226 CD 29007 5 90 Jellies Jellies NNPS 29007 5 91 and and CC 29007 5 92 Creams Creams NNP 29007 5 93 243 243 CD 29007 5 94 Soufflées soufflées NN 29007 5 95 and and CC 29007 5 96 Omelets omelet NNS 29007 5 97 263 263 CD 29007 5 98 Invalid Invalid NNP 29007 5 99 Cookery Cookery NNP 29007 5 100 268 268 CD 29007 5 101 Supper Supper NNP 29007 5 102 Dishes Dishes NNPS 29007 5 103 and and CC 29007 5 104 Salads Salads NNPS 29007 5 105 277 277 CD 29007 5 106 Miscellaneous miscellaneous JJ 29007 5 107 Dishes dish NNS 29007 5 108 283 283 CD 29007 5 109 Odds Odds NNPS 29007 5 110 and and CC 29007 5 111 Ends end VBZ 29007 5 112 288 288 CD 29007 5 113 How how WRB 29007 5 114 to to TO 29007 5 115 use use VB 29007 5 116 up up RP 29007 5 117 Fragments fragment NNS 29007 5 118 291 291 CD 29007 5 119 Forcemeats forcemeat NNS 29007 5 120 293 293 CD 29007 5 121 Preserves preserve NNS 29007 5 122 295 295 CD 29007 5 123 Menus menu NNS 29007 5 124 297 297 CD 29007 5 125 Suppers supper NNS 29007 5 126 308 308 CD 29007 5 127 INDEX INDEX VBD 29007 5 128 313 313 CD 29007 5 129 THE the DT 29007 5 130 SKILFUL SKILFUL NNP 29007 5 131 COOK COOK NNS 29007 5 132 . . . 29007 6 1 INTRODUCTION INTRODUCTION NNP 29007 6 2 . . . 29007 7 1 The the DT 29007 7 2 importance importance NN 29007 7 3 of of IN 29007 7 4 every every DT 29007 7 5 woman woman NN 29007 7 6 having have VBG 29007 7 7 a a DT 29007 7 8 thorough thorough JJ 29007 7 9 knowledge knowledge NN 29007 7 10 of of IN 29007 7 11 domestic domestic JJ 29007 7 12 economy economy NN 29007 7 13 can can MD 29007 7 14 not not RB 29007 7 15 be be VB 29007 7 16 too too RB 29007 7 17 strongly strongly RB 29007 7 18 insisted insist VBN 29007 7 19 on on IN 29007 7 20 . . . 29007 8 1 The the DT 29007 8 2 false false JJ 29007 8 3 refinement refinement NN 29007 8 4 which which WDT 29007 8 5 , , , 29007 8 6 of of IN 29007 8 7 late late JJ 29007 8 8 years year NNS 29007 8 9 , , , 29007 8 10 has have VBZ 29007 8 11 considered consider VBN 29007 8 12 an an DT 29007 8 13 acquaintance acquaintance NN 29007 8 14 with with IN 29007 8 15 domestic domestic JJ 29007 8 16 matters matter NNS 29007 8 17 to to TO 29007 8 18 be be VB 29007 8 19 only only RB 29007 8 20 suitable suitable JJ 29007 8 21 for for IN 29007 8 22 servants servant NNS 29007 8 23 , , , 29007 8 24 has have VBZ 29007 8 25 been be VBN 29007 8 26 fraught fraught JJ 29007 8 27 with with IN 29007 8 28 the the DT 29007 8 29 most most RBS 29007 8 30 disastrous disastrous JJ 29007 8 31 consequences consequence NNS 29007 8 32 . . . 29007 9 1 This this DT 29007 9 2 may may MD 29007 9 3 seem seem VB 29007 9 4 strong strong JJ 29007 9 5 language language NN 29007 9 6 , , , 29007 9 7 but but CC 29007 9 8 it -PRON- PRP 29007 9 9 is be VBZ 29007 9 10 not not RB 29007 9 11 too too RB 29007 9 12 strong strong JJ 29007 9 13 . . . 29007 10 1 All all DT 29007 10 2 sanitary sanitary JJ 29007 10 3 reformers reformer NNS 29007 10 4 know know VBP 29007 10 5 well well RB 29007 10 6 enough enough RB 29007 10 7 that that IN 29007 10 8 it -PRON- PRP 29007 10 9 is be VBZ 29007 10 10 in in IN 29007 10 11 the the DT 29007 10 12 power power NN 29007 10 13 of of IN 29007 10 14 many many JJ 29007 10 15 women woman NNS 29007 10 16 to to TO 29007 10 17 prevent prevent VB 29007 10 18 very very RB 29007 10 19 many many JJ 29007 10 20 deaths death NNS 29007 10 21 , , , 29007 10 22 and and CC 29007 10 23 an an DT 29007 10 24 incalculable incalculable JJ 29007 10 25 amount amount NN 29007 10 26 of of IN 29007 10 27 misery misery NN 29007 10 28 and and CC 29007 10 29 vice vice NN 29007 10 30 . . . 29007 11 1 Speaking speak VBG 29007 11 2 of of IN 29007 11 3 sanitary sanitary JJ 29007 11 4 reform reform NN 29007 11 5 , , , 29007 11 6 the the DT 29007 11 7 late late JJ 29007 11 8 Canon Canon NNP 29007 11 9 Kingsley Kingsley NNP 29007 11 10 says:--'Women says:--'woman NNS 29007 11 11 can can MD 29007 11 12 do do VB 29007 11 13 in in IN 29007 11 14 that that DT 29007 11 15 work work NN 29007 11 16 what what WP 29007 11 17 men man NNS 29007 11 18 can can MD 29007 11 19 not not RB 29007 11 20 . . . 29007 12 1 The the DT 29007 12 2 private private JJ 29007 12 3 correspondence correspondence NN 29007 12 4 of of IN 29007 12 5 women woman NNS 29007 12 6 , , , 29007 12 7 private private JJ 29007 12 8 conversation conversation NN 29007 12 9 , , , 29007 12 10 private private JJ 29007 12 11 example example NN 29007 12 12 of of IN 29007 12 13 ladies lady NNS 29007 12 14 , , , 29007 12 15 above above IN 29007 12 16 all all DT 29007 12 17 of of IN 29007 12 18 married married JJ 29007 12 19 women woman NNS 29007 12 20 , , , 29007 12 21 of of IN 29007 12 22 mothers mother NNS 29007 12 23 of of IN 29007 12 24 families family NNS 29007 12 25 , , , 29007 12 26 may may MD 29007 12 27 do do VB 29007 12 28 what what WP 29007 12 29 no no DT 29007 12 30 legislation legislation NN 29007 12 31 can can MD 29007 12 32 . . . 29007 12 33 ' ' '' 29007 13 1 And and CC 29007 13 2 again again RB 29007 13 3 , , , 29007 13 4 in in IN 29007 13 5 the the DT 29007 13 6 same same JJ 29007 13 7 speech speech NN 29007 13 8 , , , 29007 13 9 delivered deliver VBN 29007 13 10 on on IN 29007 13 11 behalf behalf NN 29007 13 12 of of IN 29007 13 13 the the DT 29007 13 14 Ladies Ladies NNPS 29007 13 15 ' ' POS 29007 13 16 Sanitary Sanitary NNP 29007 13 17 Association Association NNP 29007 13 18 , , , 29007 13 19 he -PRON- PRP 29007 13 20 says:--'Ah says:--'Ah VBZ 29007 13 21 ! ! . 29007 14 1 would would MD 29007 14 2 to to IN 29007 14 3 God God NNP 29007 14 4 that that IN 29007 14 5 some some DT 29007 14 6 man man NN 29007 14 7 had have VBD 29007 14 8 the the DT 29007 14 9 pictorial pictorial JJ 29007 14 10 eloquence eloquence NN 29007 14 11 to to TO 29007 14 12 put put VB 29007 14 13 before before IN 29007 14 14 the the DT 29007 14 15 mothers mother NNS 29007 14 16 of of IN 29007 14 17 England England NNP 29007 14 18 the the DT 29007 14 19 mass mass NN 29007 14 20 of of IN 29007 14 21 preventable preventable JJ 29007 14 22 agony agony NN 29007 14 23 of of IN 29007 14 24 mind mind NN 29007 14 25 and and CC 29007 14 26 body body NN 29007 14 27 which which WDT 29007 14 28 exists exist VBZ 29007 14 29 in in IN 29007 14 30 England England NNP 29007 14 31 , , , 29007 14 32 year year NN 29007 14 33 after after IN 29007 14 34 year year NN 29007 14 35 : : : 29007 14 36 and and CC 29007 14 37 would would MD 29007 14 38 that that IN 29007 14 39 some some DT 29007 14 40 man man NN 29007 14 41 had have VBD 29007 14 42 the the DT 29007 14 43 logical logical JJ 29007 14 44 eloquence eloquence NN 29007 14 45 to to TO 29007 14 46 make make VB 29007 14 47 them -PRON- PRP 29007 14 48 understand understand VB 29007 14 49 that that IN 29007 14 50 it -PRON- PRP 29007 14 51 is be VBZ 29007 14 52 in in IN 29007 14 53 their -PRON- PRP$ 29007 14 54 power power NN 29007 14 55 , , , 29007 14 56 in in IN 29007 14 57 the the DT 29007 14 58 power power NN 29007 14 59 of of IN 29007 14 60 the the DT 29007 14 61 mothers mother NNS 29007 14 62 and and CC 29007 14 63 wives wife NNS 29007 14 64 of of IN 29007 14 65 the the DT 29007 14 66 higher high JJR 29007 14 67 classes class NNS 29007 14 68 -- -- : 29007 14 69 I -PRON- PRP 29007 14 70 will will MD 29007 14 71 not not RB 29007 14 72 say say VB 29007 14 73 to to TO 29007 14 74 stop stop VB 29007 14 75 it -PRON- PRP 29007 14 76 all all DT 29007 14 77 , , , 29007 14 78 God God NNP 29007 14 79 only only RB 29007 14 80 knows know VBZ 29007 14 81 that that DT 29007 14 82 -- -- : 29007 14 83 but but CC 29007 14 84 to to TO 29007 14 85 stop stop VB 29007 14 86 , , , 29007 14 87 as as IN 29007 14 88 I -PRON- PRP 29007 14 89 believe believe VBP 29007 14 90 , , , 29007 14 91 three three CD 29007 14 92 - - HYPH 29007 14 93 fourths fourth NNS 29007 14 94 of of IN 29007 14 95 it -PRON- PRP 29007 14 96 . . . 29007 14 97 ' ' '' 29007 15 1 This this DT 29007 15 2 may may MD 29007 15 3 seem seem VB 29007 15 4 to to IN 29007 15 5 some some DT 29007 15 6 , , , 29007 15 7 perhaps perhaps RB 29007 15 8 , , , 29007 15 9 too too RB 29007 15 10 serious serious JJ 29007 15 11 an an DT 29007 15 12 introduction introduction NN 29007 15 13 to to IN 29007 15 14 a a DT 29007 15 15 cookery cookery NN 29007 15 16 book book NN 29007 15 17 ; ; : 29007 15 18 but but CC 29007 15 19 it -PRON- PRP 29007 15 20 is be VBZ 29007 15 21 my -PRON- PRP$ 29007 15 22 earnest earnest JJ 29007 15 23 wish wish NN 29007 15 24 that that IN 29007 15 25 my -PRON- PRP$ 29007 15 26 book book NN 29007 15 27 may may MD 29007 15 28 not not RB 29007 15 29 be be VB 29007 15 30 simply simply RB 29007 15 31 a a DT 29007 15 32 collection collection NN 29007 15 33 of of IN 29007 15 34 recipes recipe NNS 29007 15 35 for for IN 29007 15 36 cooks cook NNS 29007 15 37 to to TO 29007 15 38 refer refer VB 29007 15 39 to to IN 29007 15 40 , , , 29007 15 41 but but CC 29007 15 42 a a DT 29007 15 43 real real JJ 29007 15 44 help help NN 29007 15 45 to to IN 29007 15 46 those those DT 29007 15 47 women woman NNS 29007 15 48 who who WP 29007 15 49 , , , 29007 15 50 recognising recognise VBG 29007 15 51 the the DT 29007 15 52 importance importance NN 29007 15 53 of of IN 29007 15 54 good good JJ 29007 15 55 cookery cookery NN 29007 15 56 in in IN 29007 15 57 sanitary sanitary JJ 29007 15 58 reform reform NN 29007 15 59 , , , 29007 15 60 are be VBP 29007 15 61 doing do VBG 29007 15 62 their -PRON- PRP$ 29007 15 63 utmost utmost JJ 29007 15 64 ( ( -LRB- 29007 15 65 as as IN 29007 15 66 I -PRON- PRP 29007 15 67 know know VBP 29007 15 68 many many JJ 29007 15 69 are be VBP 29007 15 70 ) ) -RRB- 29007 15 71 to to TO 29007 15 72 acquire acquire VB 29007 15 73 that that DT 29007 15 74 knowledge knowledge NN 29007 15 75 , , , 29007 15 76 and and CC 29007 15 77 are be VBP 29007 15 78 thereby thereby RB 29007 15 79 making make VBG 29007 15 80 the the DT 29007 15 81 lives life NNS 29007 15 82 of of IN 29007 15 83 those those DT 29007 15 84 about about IN 29007 15 85 them -PRON- PRP 29007 15 86 brighter bright JJR 29007 15 87 and and CC 29007 15 88 happier happy JJR 29007 15 89 ; ; : 29007 15 90 and and CC 29007 15 91 are be VBP 29007 15 92 also also RB 29007 15 93 by by IN 29007 15 94 their -PRON- PRP$ 29007 15 95 examples example NNS 29007 15 96 doing do VBG 29007 15 97 an an DT 29007 15 98 amount amount NN 29007 15 99 of of IN 29007 15 100 good good JJ 29007 15 101 that that IN 29007 15 102 they -PRON- PRP 29007 15 103 themselves -PRON- PRP 29007 15 104 scarcely scarcely RB 29007 15 105 dream dream VBP 29007 15 106 of of IN 29007 15 107 . . . 29007 16 1 I -PRON- PRP 29007 16 2 have have VBP 29007 16 3 been be VBN 29007 16 4 told tell VBN 29007 16 5 more more JJR 29007 16 6 than than IN 29007 16 7 once once RB 29007 16 8 by by IN 29007 16 9 those those DT 29007 16 10 benevolently benevolently RB 29007 16 11 interested interested JJ 29007 16 12 in in IN 29007 16 13 the the DT 29007 16 14 working work VBG 29007 16 15 classes class NNS 29007 16 16 that that IN 29007 16 17 with with IN 29007 16 18 instruction instruction NN 29007 16 19 to to IN 29007 16 20 ladies lady NNS 29007 16 21 on on IN 29007 16 22 cookery cookery NN 29007 16 23 they -PRON- PRP 29007 16 24 had have VBD 29007 16 25 no no DT 29007 16 26 sympathy sympathy NN 29007 16 27 , , , 29007 16 28 and and CC 29007 16 29 they -PRON- PRP 29007 16 30 seemed seem VBD 29007 16 31 to to TO 29007 16 32 think think VB 29007 16 33 that that IN 29007 16 34 it -PRON- PRP 29007 16 35 would would MD 29007 16 36 be be VB 29007 16 37 better well JJR 29007 16 38 if if IN 29007 16 39 lessons lesson NNS 29007 16 40 on on IN 29007 16 41 the the DT 29007 16 42 subject subject NN 29007 16 43 were be VBD 29007 16 44 given give VBN 29007 16 45 exclusively exclusively RB 29007 16 46 to to IN 29007 16 47 the the DT 29007 16 48 poor poor JJ 29007 16 49 . . . 29007 17 1 They -PRON- PRP 29007 17 2 forget forget VBP 29007 17 3 that that IN 29007 17 4 the the DT 29007 17 5 wives wife NNS 29007 17 6 of of IN 29007 17 7 the the DT 29007 17 8 working work VBG 29007 17 9 men man NNS 29007 17 10 are be VBP 29007 17 11 women woman NNS 29007 17 12 who who WP 29007 17 13 have have VBP 29007 17 14 most most JJS 29007 17 15 of of IN 29007 17 16 them -PRON- PRP 29007 17 17 been be VBN 29007 17 18 domestic domestic JJ 29007 17 19 servants servant NNS 29007 17 20 , , , 29007 17 21 and and CC 29007 17 22 that that IN 29007 17 23 what what WP 29007 17 24 they -PRON- PRP 29007 17 25 learn learn VBP 29007 17 26 in in IN 29007 17 27 their -PRON- PRP$ 29007 17 28 situations situation NNS 29007 17 29 , , , 29007 17 30 and and CC 29007 17 31 what what WP 29007 17 32 habits habit VBZ 29007 17 33 they -PRON- PRP 29007 17 34 there there EX 29007 17 35 acquire acquire VBP 29007 17 36 , , , 29007 17 37 they -PRON- PRP 29007 17 38 take take VBP 29007 17 39 for for IN 29007 17 40 _ _ NNP 29007 17 41 good good JJ 29007 17 42 _ _ NNP 29007 17 43 or or CC 29007 17 44 _ _ NNP 29007 17 45 evil evil NN 29007 17 46 _ _ NNP 29007 17 47 into into IN 29007 17 48 their -PRON- PRP$ 29007 17 49 own own JJ 29007 17 50 homes home NNS 29007 17 51 ; ; : 29007 17 52 and and CC 29007 17 53 in in IN 29007 17 54 this this DT 29007 17 55 way way NN 29007 17 56 an an DT 29007 17 57 ignorant ignorant JJ 29007 17 58 careless careless JJ 29007 17 59 mistress mistress NN 29007 17 60 may may MD 29007 17 61 be be VB 29007 17 62 doing do VBG 29007 17 63 an an DT 29007 17 64 infinitude infinitude NN 29007 17 65 of of IN 29007 17 66 harm harm NN 29007 17 67 to to IN 29007 17 68 her -PRON- PRP$ 29007 17 69 sister sister NN 29007 17 70 women woman NNS 29007 17 71 in in IN 29007 17 72 a a DT 29007 17 73 lower low JJR 29007 17 74 position position NN 29007 17 75 than than IN 29007 17 76 herself -PRON- PRP 29007 17 77 . . . 29007 18 1 On on IN 29007 18 2 the the DT 29007 18 3 other other JJ 29007 18 4 hand hand NN 29007 18 5 , , , 29007 18 6 a a DT 29007 18 7 mistress mistress NN 29007 18 8 who who WP 29007 18 9 understands understand VBZ 29007 18 10 thoroughly thoroughly RB 29007 18 11 the the DT 29007 18 12 management management NN 29007 18 13 of of IN 29007 18 14 a a DT 29007 18 15 house house NN 29007 18 16 , , , 29007 18 17 by by IN 29007 18 18 wisely wisely RB 29007 18 19 training train VBG 29007 18 20 her -PRON- PRP$ 29007 18 21 servants servant NNS 29007 18 22 in in IN 29007 18 23 habits habit NNS 29007 18 24 of of IN 29007 18 25 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, , 29007 22 20 who who WP 29007 22 21 have have VBP 29007 22 22 held hold VBN 29007 22 23 good good JJ 29007 22 24 situations situation NNS 29007 22 25 under under IN 29007 22 26 good good JJ 29007 22 27 mistresses mistress NNS 29007 22 28 . . . 29007 23 1 I -PRON- PRP 29007 23 2 have have VBP 29007 23 3 also also RB 29007 23 4 heard hear VBN 29007 23 5 it -PRON- PRP 29007 23 6 very very RB 29007 23 7 ignorantly ignorantly RB 29007 23 8 objected object VBN 29007 23 9 by by IN 29007 23 10 some some DT 29007 23 11 that that IN 29007 23 12 by by IN 29007 23 13 teaching teach VBG 29007 23 14 ladies lady NNS 29007 23 15 how how WRB 29007 23 16 to to TO 29007 23 17 cook cook VB 29007 23 18 , , , 29007 23 19 you -PRON- PRP 29007 23 20 are be VBP 29007 23 21 taking take VBG 29007 23 22 the the DT 29007 23 23 bread bread NN 29007 23 24 out out IN 29007 23 25 of of IN 29007 23 26 the the DT 29007 23 27 servants servant NNS 29007 23 28 ' ' POS 29007 23 29 mouths mouth NNS 29007 23 30 . . . 29007 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42 _ _ NNP 29007 24 43 mouths mouth NNS 29007 24 44 because because IN 29007 24 45 he -PRON- PRP 29007 24 46 happened happen VBD 29007 24 47 to to TO 29007 24 48 be be VB 29007 24 49 acquainted acquaint VBN 29007 24 50 with with IN 29007 24 51 all all PDT 29007 24 52 the the DT 29007 24 53 details detail NNS 29007 24 54 of of IN 29007 24 55 his -PRON- PRP$ 29007 24 56 own own JJ 29007 24 57 business business NN 29007 24 58 , , , 29007 24 59 and and CC 29007 24 60 was be VBD 29007 24 61 able able JJ 29007 24 62 to to TO 29007 24 63 see see VB 29007 24 64 that that IN 29007 24 65 those those DT 29007 24 66 in in IN 29007 24 67 his -PRON- PRP$ 29007 24 68 employment employment NN 29007 24 69 attended attend VBD 29007 24 70 to to IN 29007 24 71 their -PRON- PRP$ 29007 24 72 duties duty NNS 29007 24 73 properly properly RB 29007 24 74 . . . 29007 25 1 But but CC 29007 25 2 this this DT 29007 25 3 , , , 29007 25 4 I -PRON- PRP 29007 25 5 suppose suppose VBP 29007 25 6 , , , 29007 25 7 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29007 29 31 understanding understand VBG 29007 29 32 their -PRON- PRP$ 29007 29 33 difficulties difficulty NNS 29007 29 34 , , , 29007 29 35 the the DT 29007 29 36 more more JJR 29007 29 37 consideration consideration NN 29007 29 38 is be VBZ 29007 29 39 she -PRON- PRP 29007 29 40 likely likely JJ 29007 29 41 to to TO 29007 29 42 show show VB 29007 29 43 to to IN 29007 29 44 those those DT 29007 29 45 in in IN 29007 29 46 her -PRON- PRP$ 29007 29 47 employ employ NN 29007 29 48 . . . 29007 30 1 But but CC 29007 30 2 there there EX 29007 30 3 are be VBP 29007 30 4 some some DT 29007 30 5 ladies lady NNS 29007 30 6 to to TO 29007 30 7 whom whom WP 29007 30 8 a a DT 29007 30 9 knowledge knowledge NN 29007 30 10 of of IN 29007 30 11 domestic domestic JJ 29007 30 12 economy economy NN 29007 30 13 ought ought MD 29007 30 14 to to TO 29007 30 15 be be VB 29007 30 16 especially especially RB 29007 30 17 invaluable invaluable JJ 29007 30 18 -- -- : 29007 30 19 namely namely RB 29007 30 20 , , , 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from IN 29007 31 16 which which WDT 29007 31 17 they -PRON- PRP 29007 31 18 came come VBD 29007 31 19 . . . 29007 32 1 But but CC 29007 32 2 it -PRON- PRP 29007 32 3 will will MD 29007 32 4 be be VB 29007 32 5 well well JJ 29007 32 6 for for IN 29007 32 7 the the DT 29007 32 8 poor poor JJ 29007 32 9 ' ' `` 29007 32 10 General General NNP 29007 32 11 ' ' '' 29007 32 12 if if IN 29007 32 13 her -PRON- PRP$ 29007 32 14 mistress mistress NN 29007 32 15 can can MD 29007 32 16 teach teach VB 29007 32 17 and and CC 29007 32 18 train train VB 29007 32 19 her -PRON- PRP 29007 32 20 ; ; : 29007 32 21 for for IN 29007 32 22 she -PRON- PRP 29007 32 23 will will MD 29007 32 24 then then RB 29007 32 25 leave leave VB 29007 32 26 her -PRON- PRP$ 29007 32 27 situation situation NN 29007 32 28 with with IN 29007 32 29 knowledge knowledge NN 29007 32 30 and and CC 29007 32 31 habits habit NNS 29007 32 32 that that WDT 29007 32 33 will will MD 29007 32 34 make make VB 29007 32 35 her -PRON- PRP 29007 32 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VB 29007 33 63 much much RB 29007 33 64 more more JJR 29007 33 65 to to TO 29007 33 66 lower lower VB 29007 33 67 their -PRON- PRP$ 29007 33 68 self self NN 29007 33 69 - - HYPH 29007 33 70 respect respect NN 29007 33 71 than than IN 29007 33 72 any any DT 29007 33 73 amount amount NN 29007 33 74 of of IN 29007 33 75 so so RB 29007 33 76 - - HYPH 29007 33 77 called call VBN 29007 33 78 drudgery drudgery NN 29007 33 79 . . . 29007 34 1 ' ' `` 29007 34 2 A a DT 29007 34 3 gentlewoman gentlewoman NN 29007 34 4 , , , 29007 34 5 ' ' '' 29007 34 6 it -PRON- PRP 29007 34 7 has have VBZ 29007 34 8 been be VBN 29007 34 9 said say VBN 29007 34 10 , , , 29007 34 11 ' ' '' 29007 34 12 never never RB 29007 34 13 lowers lower VBZ 29007 34 14 herself -PRON- PRP 29007 34 15 by by IN 29007 34 16 doing do VBG 29007 34 17 that that DT 29007 34 18 which which WDT 29007 34 19 would would MD 29007 34 20 make make VB 29007 34 21 her -PRON- PRP 29007 34 22 feel feel VB 29007 34 23 less less RBR 29007 34 24 a 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employment employment NN 29007 35 37 as as IN 29007 35 38 daily daily JJ 29007 35 39 governesses governess NNS 29007 35 40 , , , 29007 35 41 they -PRON- PRP 29007 35 42 would would MD 29007 35 43 do do VB 29007 35 44 some some DT 29007 35 45 of of IN 29007 35 46 the the DT 29007 35 47 lighter light JJR 29007 35 48 housework housework NN 29007 35 49 , , , 29007 35 50 cooking cooking NNP 29007 35 51 , , , 29007 35 52 & & CC 29007 35 53 c. c. NNP 29007 35 54 , , , 29007 35 55 at at IN 29007 35 56 home home NN 29007 35 57 . . . 29007 36 1 By by IN 29007 36 2 being be VBG 29007 36 3 able able JJ 29007 36 4 to to TO 29007 36 5 do do VB 29007 36 6 with with IN 29007 36 7 one one CD 29007 36 8 servant servant NN 29007 36 9 instead instead RB 29007 36 10 of of IN 29007 36 11 two two CD 29007 36 12 , , , 29007 36 13 they -PRON- PRP 29007 36 14 would would MD 29007 36 15 save save VB 29007 36 16 probably probably RB 29007 36 17 more more JJR 29007 36 18 than than IN 29007 36 19 they -PRON- PRP 29007 36 20 could could MD 29007 36 21 earn earn VB 29007 36 22 in in IN 29007 36 23 other other JJ 29007 36 24 ways way NNS 29007 36 25 , , , 29007 36 26 besides besides IN 29007 36 27 being be VBG 29007 36 28 much much RB 29007 36 29 stronger strong JJR 29007 36 30 from from IN 29007 36 31 the the DT 29007 36 32 exercise exercise NN 29007 36 33 thus thus RB 29007 36 34 taken take VBN 29007 36 35 . . . 29007 37 1 But but CC 29007 37 2 too too RB 29007 37 3 many many JJ 29007 37 4 girls girl NNS 29007 37 5 are be VBP 29007 37 6 , , , 29007 37 7 unfortunately unfortunately RB 29007 37 8 , , , 29007 37 9 imbued imbue VBN 29007 37 10 with with IN 29007 37 11 the the DT 29007 37 12 vulgar vulgar JJ 29007 37 13 notion notion NN 29007 37 14 that that IN 29007 37 15 work work NN 29007 37 16 is be VBZ 29007 37 17 not not RB 29007 37 18 genteel genteel JJ 29007 37 19 . . . 29007 38 1 What what WP 29007 38 2 a a DT 29007 38 3 Moloch Moloch NNP 29007 38 4 this this DT 29007 38 5 gentility gentility NN 29007 38 6 has have VBZ 29007 38 7 been be VBN 29007 38 8 and and CC 29007 38 9 still still RB 29007 38 10 is be VBZ 29007 38 11 ! ! . 29007 39 1 What what WDT 29007 39 2 a a DT 29007 39 3 number number NN 29007 39 4 of of IN 29007 39 5 human human JJ 29007 39 6 sacrifices sacrifice NNS 29007 39 7 are be VBP 29007 39 8 continually continually RB 29007 39 9 placed place VBN 29007 39 10 at at IN 29007 39 11 its -PRON- PRP$ 29007 39 12 shrine shrine NN 29007 39 13 , , , 29007 39 14 and and CC 29007 39 15 what what WP 29007 39 16 puppets puppet VBZ 29007 39 17 its -PRON- PRP$ 29007 39 18 votaries votary NNS 29007 39 19 become become VBP 29007 39 20 ! ! . 29007 40 1 Mr. Mr. NNP 29007 41 1 Smiles Smiles NNP 29007 41 2 says say VBZ 29007 41 3 : : : 29007 41 4 ' ' `` 29007 41 5 There there EX 29007 41 6 is be VBZ 29007 41 7 a a DT 29007 41 8 dreadful dreadful JJ 29007 41 9 ambition ambition NN 29007 41 10 abroad abroad RB 29007 41 11 for for IN 29007 41 12 being be VBG 29007 41 13 " " `` 29007 41 14 genteel genteel JJ 29007 41 15 . . . 29007 41 16 " " '' 29007 42 1 We -PRON- PRP 29007 42 2 keep keep VBP 29007 42 3 up up RP 29007 42 4 appearances appearance NNS 29007 42 5 too too RB 29007 42 6 often often RB 29007 42 7 at at IN 29007 42 8 the the DT 29007 42 9 expense expense NN 29007 42 10 of of IN 29007 42 11 honesty honesty NN 29007 42 12 , , , 29007 42 13 and and CC 29007 42 14 though though IN 29007 42 15 we -PRON- PRP 29007 42 16 may may MD 29007 42 17 not not RB 29007 42 18 be be VB 29007 42 19 rich rich JJ 29007 42 20 , , , 29007 42 21 yet yet CC 29007 42 22 we -PRON- PRP 29007 42 23 must must MD 29007 42 24 _ _ NNP 29007 42 25 seem seem VB 29007 42 26 _ _ NNP 29007 42 27 to to TO 29007 42 28 be be VB 29007 42 29 so so RB 29007 42 30 . . . 29007 43 1 We -PRON- PRP 29007 43 2 must must MD 29007 43 3 be be VB 29007 43 4 " " `` 29007 43 5 respectable respectable JJ 29007 43 6 , , , 29007 43 7 " " '' 29007 43 8 though though IN 29007 43 9 only only RB 29007 43 10 in in IN 29007 43 11 the the DT 29007 43 12 meanest mean JJS 29007 43 13 sense sense NN 29007 43 14 -- -- : 29007 43 15 in in IN 29007 43 16 mere mere JJ 29007 43 17 vulgar vulgar NNP 29007 43 18 outward outward NNP 29007 43 19 show show NNP 29007 43 20 . . . 29007 44 1 We -PRON- PRP 29007 44 2 have have VBP 29007 44 3 not not RB 29007 44 4 the the DT 29007 44 5 courage courage NN 29007 44 6 to to TO 29007 44 7 go go VB 29007 44 8 patiently patiently RB 29007 44 9 onward onward RB 29007 44 10 in in IN 29007 44 11 the the DT 29007 44 12 condition condition NN 29007 44 13 of of IN 29007 44 14 life life NN 29007 44 15 in in IN 29007 44 16 which which WDT 29007 44 17 it -PRON- PRP 29007 44 18 has have VBZ 29007 44 19 pleased please VBN 29007 44 20 God God NNP 29007 44 21 to to TO 29007 44 22 call call VB 29007 44 23 us -PRON- PRP 29007 44 24 , , , 29007 44 25 but but CC 29007 44 26 must must MD 29007 44 27 needs needs VB 29007 44 28 live live VB 29007 44 29 in in IN 29007 44 30 some some DT 29007 44 31 fashionable fashionable JJ 29007 44 32 state state NN 29007 44 33 to to TO 29007 44 34 which which WDT 29007 44 35 we -PRON- PRP 29007 44 36 ridiculously ridiculously RB 29007 44 37 please please VBP 29007 44 38 to to TO 29007 44 39 call call VB 29007 44 40 ourselves -PRON- PRP 29007 44 41 ; ; : 29007 44 42 and and CC 29007 44 43 all all DT 29007 44 44 to to TO 29007 44 45 gratify gratify VB 29007 44 46 the the DT 29007 44 47 vanity vanity NN 29007 44 48 of of IN 29007 44 49 that that DT 29007 44 50 unsubstantial unsubstantial JJ 29007 44 51 genteel genteel JJ 29007 44 52 world world NN 29007 44 53 of of IN 29007 44 54 which which WDT 29007 44 55 we -PRON- PRP 29007 44 56 form form VBP 29007 44 57 a a DT 29007 44 58 part part NN 29007 44 59 . . . 29007 44 60 ' ' '' 29007 45 1 It -PRON- PRP 29007 45 2 would would MD 29007 45 3 effect effect VB 29007 45 4 a a DT 29007 45 5 moral moral JJ 29007 45 6 revolution revolution NN 29007 45 7 if if IN 29007 45 8 women woman NNS 29007 45 9 would would MD 29007 45 10 only only RB 29007 45 11 look look VB 29007 45 12 at at IN 29007 45 13 matters matter NNS 29007 45 14 in in IN 29007 45 15 the the DT 29007 45 16 true true JJ 29007 45 17 light light NN 29007 45 18 . . . 29007 46 1 How how WRB 29007 46 2 much much JJ 29007 46 3 crime crime NN 29007 46 4 and and CC 29007 46 5 misery misery NN 29007 46 6 may may MD 29007 46 7 be be VB 29007 46 8 traced trace VBN 29007 46 9 to to IN 29007 46 10 mismanaged mismanage VBN 29007 46 11 unattractive unattractive JJ 29007 46 12 homes home NNS 29007 46 13 ! ! . 29007 47 1 How how WRB 29007 47 2 many many JJ 29007 47 3 deaths death NNS 29007 47 4 to to IN 29007 47 5 the the DT 29007 47 6 ignorance ignorance NN 29007 47 7 of of IN 29007 47 8 hygiene hygiene NN 29007 47 9 ! ! . 29007 48 1 How how WRB 29007 48 2 much much JJ 29007 48 3 intemperance intemperance NN 29007 48 4 to to IN 29007 48 5 the the DT 29007 48 6 physical physical JJ 29007 48 7 depression depression NN 29007 48 8 caused cause VBN 29007 48 9 by by IN 29007 48 10 badly badly RB 29007 48 11 cooked cook VBN 29007 48 12 food food NN 29007 48 13 ! ! . 29007 49 1 Let let VB 29007 49 2 us -PRON- PRP 29007 49 3 hope hope VB 29007 49 4 that that IN 29007 49 5 the the DT 29007 49 6 refinement refinement NN 29007 49 7 , , , 29007 49 8 falsely falsely RB 29007 49 9 so so RB 29007 49 10 called call VBN 29007 49 11 , , , 29007 49 12 which which WDT 29007 49 13 is be VBZ 29007 49 14 only only RB 29007 49 15 another another DT 29007 49 16 name name NN 29007 49 17 for for IN 29007 49 18 vanity vanity NN 29007 49 19 , , , 29007 49 20 laziness laziness NN 29007 49 21 , , , 29007 49 22 and and CC 29007 49 23 selfishness selfishness NN 29007 49 24 , , , 29007 49 25 may may MD 29007 49 26 soon soon RB 29007 49 27 give give VB 29007 49 28 way way NN 29007 49 29 to to IN 29007 49 30 the the DT 29007 49 31 true true JJ 29007 49 32 refinement refinement NN 29007 49 33 of of IN 29007 49 34 heart heart NN 29007 49 35 and and CC 29007 49 36 mind mind NN 29007 49 37 which which WDT 29007 49 38 considers consider VBZ 29007 49 39 nothing nothing NN 29007 49 40 too too RB 29007 49 41 menial menial JJ 29007 49 42 which which WDT 29007 49 43 will will MD 29007 49 44 benefit benefit VB 29007 49 45 others other NNS 29007 49 46 ; ; : 29007 49 47 nothing nothing NN 29007 49 48 too too RB 29007 49 49 common common JJ 29007 49 50 that that WDT 29007 49 51 will will MD 29007 49 52 add add VB 29007 49 53 to to IN 29007 49 54 the the DT 29007 49 55 happiness happiness NN 29007 49 56 of of IN 29007 49 57 our -PRON- PRP$ 29007 49 58 fellow fellow NN 29007 49 59 - - HYPH 29007 49 60 creatures creature NNS 29007 49 61 . . . 29007 50 1 If if IN 29007 50 2 we -PRON- PRP 29007 50 3 women woman NNS 29007 50 4 could could MD 29007 50 5 earnestly earnestly RB 29007 50 6 and and CC 29007 50 7 courageously courageously RB 29007 50 8 endeavour endeavour VB 29007 50 9 to to TO 29007 50 10 do do VB 29007 50 11 the the DT 29007 50 12 duty duty NN 29007 50 13 nearest nearest RB 29007 50 14 to to IN 29007 50 15 us -PRON- PRP 29007 50 16 , , , 29007 50 17 remembering remember VBG 29007 50 18 that that IN 29007 50 19 all all DT 29007 50 20 honest honest JJ 29007 50 21 work work NN 29007 50 22 , , , 29007 50 23 of of IN 29007 50 24 whatever whatever WDT 29007 50 25 kind kind NN 29007 50 26 , , , 29007 50 27 has have VBZ 29007 50 28 been be VBN 29007 50 29 for for IN 29007 50 30 ever ever RB 29007 50 31 ennobled ennoble VBN 29007 50 32 by by IN 29007 50 33 the the DT 29007 50 34 great great JJ 29007 50 35 Founder Founder NNP 29007 50 36 of of IN 29007 50 37 our -PRON- PRP$ 29007 50 38 Faith Faith NNP 29007 50 39 , , , 29007 50 40 so so RB 29007 50 41 should should MD 29007 50 42 we -PRON- PRP 29007 50 43 be be VB 29007 50 44 , , , 29007 50 45 one one CD 29007 50 46 in in IN 29007 50 47 one one CD 29007 50 48 way way NN 29007 50 49 and and CC 29007 50 50 one one CD 29007 50 51 in in IN 29007 50 52 another another DT 29007 50 53 , , , 29007 50 54 ' ' '' 29007 50 55 helping help VBG 29007 50 56 to to TO 29007 50 57 move move VB 29007 50 58 ( ( -LRB- 29007 50 59 to to TO 29007 50 60 quote quote VB 29007 50 61 Dean Dean NNP 29007 50 62 Goulburn Goulburn NNP 29007 50 63 ) ) -RRB- 29007 50 64 the the DT 29007 50 65 wheels wheel NNS 29007 50 66 of of IN 29007 50 67 the the DT 29007 50 68 great great JJ 29007 50 69 world world NN 29007 50 70 system system NN 29007 50 71 whose whose WP$ 29007 50 72 revolutions revolution NNS 29007 50 73 are be VBP 29007 50 74 bringing bring VBG 29007 50 75 on on RP 29007 50 76 the the DT 29007 50 77 kingdom kingdom NN 29007 50 78 of of IN 29007 50 79 Christ Christ NNP 29007 50 80 . . . 29007 50 81 ' ' '' 29007 51 1 ' ' `` 29007 51 2 To to TO 29007 51 3 be be VB 29007 51 4 good good JJ 29007 51 5 and and CC 29007 51 6 to to TO 29007 51 7 be be VB 29007 51 8 useful useful JJ 29007 51 9 , , , 29007 51 10 ' ' '' 29007 51 11 as as IN 29007 51 12 Canon Canon NNP 29007 51 13 Kingsley Kingsley NNP 29007 51 14 says say VBZ 29007 51 15 , , , 29007 51 16 ' ' `` 29007 51 17 are be VBP 29007 51 18 the the DT 29007 51 19 two two CD 29007 51 20 objects object NNS 29007 51 21 for for IN 29007 51 22 which which WDT 29007 51 23 we -PRON- PRP 29007 51 24 were be VBD 29007 51 25 sent send VBN 29007 51 26 into into IN 29007 51 27 this this DT 29007 51 28 world world NN 29007 51 29 . . . 29007 51 30 ' ' '' 29007 52 1 HINTS hint NNS 29007 52 2 TO to IN 29007 52 3 YOUNG young NN 29007 52 4 HOUSEKEEPERS housekeeper NNS 29007 52 5 . . . 29007 53 1 She -PRON- PRP 29007 53 2 looketh looketh VBP 29007 53 3 well well RB 29007 53 4 to to IN 29007 53 5 the the DT 29007 53 6 ways way NNS 29007 53 7 of of IN 29007 53 8 her -PRON- PRP$ 29007 53 9 household household NN 29007 53 10 . . . 29007 54 1 _ _ NNP 29007 54 2 Proverbs Proverbs NNP 29007 54 3 of of IN 29007 54 4 Solomon Solomon NNP 29007 54 5 . . . 29007 54 6 _ _ NNP 29007 54 7 Take Take NNP 29007 54 8 care care NN 29007 54 9 that that WDT 29007 54 10 you -PRON- PRP 29007 54 11 know know VBP 29007 54 12 definitely definitely RB 29007 54 13 what what WP 29007 54 14 sum sum NN 29007 54 15 you -PRON- PRP 29007 54 16 can can MD 29007 54 17 afford afford VB 29007 54 18 to to TO 29007 54 19 spend spend VB 29007 54 20 on on IN 29007 54 21 your -PRON- PRP$ 29007 54 22 household household NN 29007 54 23 expenses expense NNS 29007 54 24 , , , 29007 54 25 and and CC 29007 54 26 make make VB 29007 54 27 it -PRON- PRP 29007 54 28 a a DT 29007 54 29 point point NN 29007 54 30 of of IN 29007 54 31 conscience conscience NN 29007 54 32 never never RB 29007 54 33 to to TO 29007 54 34 exceed exceed VB 29007 54 35 it -PRON- PRP 29007 54 36 . . . 29007 55 1 Market market NN 29007 55 2 with with IN 29007 55 3 ready ready JJ 29007 55 4 money money NN 29007 55 5 , , , 29007 55 6 if if IN 29007 55 7 possible possible JJ 29007 55 8 ; ; : 29007 55 9 but but CC 29007 55 10 , , , 29007 55 11 if if IN 29007 55 12 it -PRON- PRP 29007 55 13 is be VBZ 29007 55 14 more more RBR 29007 55 15 convenient convenient JJ 29007 55 16 to to TO 29007 55 17 pay pay VB 29007 55 18 by by IN 29007 55 19 the the DT 29007 55 20 month month NN 29007 55 21 , , , 29007 55 22 or or CC 29007 55 23 quarter quarter NN 29007 55 24 , , , 29007 55 25 never never RB 29007 55 26 make make VB 29007 55 27 that that IN 29007 55 28 an an DT 29007 55 29 excuse excuse NN 29007 55 30 for for IN 29007 55 31 letting let VBG 29007 55 32 your -PRON- PRP$ 29007 55 33 bills bill NNS 29007 55 34 mount mount VB 29007 55 35 up up RP 29007 55 36 to to TO 29007 55 37 double double VB 29007 55 38 what what WP 29007 55 39 you -PRON- PRP 29007 55 40 can can MD 29007 55 41 afford afford VB 29007 55 42 to to TO 29007 55 43 pay pay VB 29007 55 44 . . . 29007 56 1 With with IN 29007 56 2 accounts account NNS 29007 56 3 , , , 29007 56 4 carefully carefully RB 29007 56 5 kept keep VBN 29007 56 6 , , , 29007 56 7 it -PRON- PRP 29007 56 8 is be VBZ 29007 56 9 quite quite RB 29007 56 10 possible possible JJ 29007 56 11 to to TO 29007 56 12 regulate regulate VB 29007 56 13 the the DT 29007 56 14 expenditure expenditure NN 29007 56 15 to to IN 29007 56 16 the the DT 29007 56 17 income income NN 29007 56 18 . . . 29007 57 1 Never never RB 29007 57 2 order order VB 29007 57 3 things thing NNS 29007 57 4 at at IN 29007 57 5 random random JJ 29007 57 6 , , , 29007 57 7 but but CC 29007 57 8 inquire inquire VB 29007 57 9 the the DT 29007 57 10 price price NN 29007 57 11 of of IN 29007 57 12 everything everything NN 29007 57 13 before before IN 29007 57 14 purchasing purchase VBG 29007 57 15 . . . 29007 58 1 Take take VB 29007 58 2 every every DT 29007 58 3 pains pain NNS 29007 58 4 to to TO 29007 58 5 know know VB 29007 58 6 how how WRB 29007 58 7 to to TO 29007 58 8 judge judge VB 29007 58 9 of of IN 29007 58 10 the the DT 29007 58 11 quality quality NN 29007 58 12 of of IN 29007 58 13 meat meat NN 29007 58 14 , , , 29007 58 15 groceries grocery NNS 29007 58 16 , , , 29007 58 17 & & CC 29007 58 18 c. c. NNP 29007 58 19 , , , 29007 58 20 so so IN 29007 58 21 that that IN 29007 58 22 you -PRON- PRP 29007 58 23 may may MD 29007 58 24 not not RB 29007 58 25 be be VB 29007 58 26 imposed impose VBN 29007 58 27 on on IN 29007 58 28 . . . 29007 59 1 Never never RB 29007 59 2 be be VB 29007 59 3 ashamed ashamed JJ 29007 59 4 to to TO 29007 59 5 say say VB 29007 59 6 you -PRON- PRP 29007 59 7 can can MD 29007 59 8 not not RB 29007 59 9 afford afford VB 29007 59 10 to to TO 29007 59 11 have have VB 29007 59 12 this this DT 29007 59 13 or or CC 29007 59 14 that that DT 29007 59 15 . . . 29007 60 1 To to TO 29007 60 2 be be VB 29007 60 3 poor poor JJ 29007 60 4 may may MD 29007 60 5 be be VB 29007 60 6 a a DT 29007 60 7 misfortune misfortune NN 29007 60 8 , , , 29007 60 9 but but CC 29007 60 10 it -PRON- PRP 29007 60 11 is be VBZ 29007 60 12 not not RB 29007 60 13 a a DT 29007 60 14 fault fault NN 29007 60 15 ; ; : 29007 60 16 and and CC 29007 60 17 , , , 29007 60 18 indeed indeed RB 29007 60 19 , , , 29007 60 20 to to TO 29007 60 21 be be VB 29007 60 22 rich rich JJ 29007 60 23 is be VBZ 29007 60 24 often often RB 29007 60 25 a a DT 29007 60 26 far far RB 29007 60 27 greater great JJR 29007 60 28 misfortune misfortune NN 29007 60 29 . . . 29007 61 1 The the DT 29007 61 2 discipline discipline NN 29007 61 3 of of IN 29007 61 4 poverty poverty NN 29007 61 5 , , , 29007 61 6 and and CC 29007 61 7 the the DT 29007 61 8 self self NN 29007 61 9 - - HYPH 29007 61 10 denial denial JJ 29007 61 11 it -PRON- PRP 29007 61 12 involves involve VBZ 29007 61 13 , , , 29007 61 14 will will MD 29007 61 15 often often RB 29007 61 16 strengthen strengthen VB 29007 61 17 a a DT 29007 61 18 character character NN 29007 61 19 which which WDT 29007 61 20 the the DT 29007 61 21 luxury luxury NN 29007 61 22 of of IN 29007 61 23 riches rich NNS 29007 61 24 would would MD 29007 61 25 enervate enervate VB 29007 61 26 . . . 29007 62 1 Cultivate cultivate VB 29007 62 2 sufficient sufficient JJ 29007 62 3 independence independence NN 29007 62 4 of of IN 29007 62 5 character character NN 29007 62 6 to to TO 29007 62 7 enable enable VB 29007 62 8 you -PRON- PRP 29007 62 9 to to TO 29007 62 10 form form VB 29007 62 11 your -PRON- PRP$ 29007 62 12 household household NN 29007 62 13 , , , 29007 62 14 and and CC 29007 62 15 regulate regulate VB 29007 62 16 your -PRON- PRP$ 29007 62 17 expenses expense NNS 29007 62 18 according accord VBG 29007 62 19 to to IN 29007 62 20 your -PRON- PRP$ 29007 62 21 _ _ NNP 29007 62 22 own own JJ 29007 62 23 _ _ NNP 29007 62 24 means mean VBZ 29007 62 25 , , , 29007 62 26 and and CC 29007 62 27 not not RB 29007 62 28 according accord VBG 29007 62 29 to to IN 29007 62 30 the the DT 29007 62 31 income income NN 29007 62 32 of of IN 29007 62 33 your -PRON- PRP$ 29007 62 34 neighbours neighbour NNS 29007 62 35 . . . 29007 63 1 What what WP 29007 63 2 does do VBZ 29007 63 3 it -PRON- PRP 29007 63 4 matter matter VB 29007 63 5 if if IN 29007 63 6 some some DT 29007 63 7 may may MD 29007 63 8 sneer sneer VB 29007 63 9 at at IN 29007 63 10 your -PRON- PRP$ 29007 63 11 thread thread NN 29007 63 12 - - HYPH 29007 63 13 bare bare JJ 29007 63 14 carpets carpet NNS 29007 63 15 and and CC 29007 63 16 frugal frugal JJ 29007 63 17 fare fare NN 29007 63 18 ? ? . 29007 64 1 The the DT 29007 64 2 approval approval NN 29007 64 3 of of IN 29007 64 4 your -PRON- PRP$ 29007 64 5 own own JJ 29007 64 6 conscience conscience NN 29007 64 7 is be VBZ 29007 64 8 of of IN 29007 64 9 far far RB 29007 64 10 more more JJR 29007 64 11 importance importance NN 29007 64 12 than than IN 29007 64 13 the the DT 29007 64 14 friendship friendship NN 29007 64 15 of of IN 29007 64 16 the the DT 29007 64 17 vulgar vulgar NN 29007 64 18 - - HYPH 29007 64 19 minded minded JJ 29007 64 20 . . . 29007 65 1 Above above IN 29007 65 2 all all DT 29007 65 3 things thing NNS 29007 65 4 keep keep VBP 29007 65 5 your -PRON- PRP$ 29007 65 6 accounts account NNS 29007 65 7 most most RBS 29007 65 8 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40 of of IN 29007 66 41 debt debt NN 29007 66 42 and and CC 29007 66 43 difficulty difficulty NN 29007 66 44 . . . 29007 67 1 Extravagant extravagant JJ 29007 67 2 housekeeping housekeeping NN 29007 67 3 has have VBZ 29007 67 4 been be VBN 29007 67 5 the the DT 29007 67 6 cause cause NN 29007 67 7 of of IN 29007 67 8 the the DT 29007 67 9 most most RBS 29007 67 10 serious serious JJ 29007 67 11 evils evil NNS 29007 67 12 ; ; : 29007 67 13 and and CC 29007 67 14 , , , 29007 67 15 if if IN 29007 67 16 persisted persist VBN 29007 67 17 in in IN 29007 67 18 , , , 29007 67 19 will will MD 29007 67 20 be be VB 29007 67 21 sure sure JJ 29007 67 22 , , , 29007 67 23 in in IN 29007 67 24 time time NN 29007 67 25 , , , 29007 67 26 to to TO 29007 67 27 wreck wreck VB 29007 67 28 the the DT 29007 67 29 peace peace NN 29007 67 30 and and CC 29007 67 31 happiness happiness NN 29007 67 32 of of IN 29007 67 33 yourself -PRON- PRP 29007 67 34 and and CC 29007 67 35 family family NN 29007 67 36 . . . 29007 68 1 Extravagance extravagance NN 29007 68 2 is be VBZ 29007 68 3 , , , 29007 68 4 no no RB 29007 68 5 doubt doubt RB 29007 68 6 , , , 29007 68 7 often often RB 29007 68 8 the the DT 29007 68 9 result result NN 29007 68 10 of of IN 29007 68 11 mere mere JJ 29007 68 12 thoughtlessness thoughtlessness NN 29007 68 13 , , , 29007 68 14 but but CC 29007 68 15 that that DT 29007 68 16 does do VBZ 29007 68 17 not not RB 29007 68 18 mend mend VB 29007 68 19 matters matter NNS 29007 68 20 . . . 29007 69 1 There there EX 29007 69 2 is be VBZ 29007 69 3 as as RB 29007 69 4 much much JJ 29007 69 5 evil evil NN 29007 69 6 wrought work VBN 29007 69 7 by by IN 29007 69 8 want want NN 29007 69 9 of of IN 29007 69 10 thought thought NN 29007 69 11 as as IN 29007 69 12 by by IN 29007 69 13 want want NN 29007 69 14 of of IN 29007 69 15 heart heart NN 29007 69 16 . . . 29007 70 1 If if IN 29007 70 2 it -PRON- PRP 29007 70 3 is be VBZ 29007 70 4 true true JJ 29007 70 5 that that IN 29007 70 6 there there EX 29007 70 7 is be VBZ 29007 70 8 but but CC 29007 70 9 one one CD 29007 70 10 step step NN 29007 70 11 between between IN 29007 70 12 the the DT 29007 70 13 sublime sublime NN 29007 70 14 and and CC 29007 70 15 the the DT 29007 70 16 ridiculous ridiculous JJ 29007 70 17 , , , 29007 70 18 it -PRON- PRP 29007 70 19 is be VBZ 29007 70 20 equally equally RB 29007 70 21 true true JJ 29007 70 22 that that IN 29007 70 23 there there EX 29007 70 24 is be VBZ 29007 70 25 but but CC 29007 70 26 one one CD 29007 70 27 step step NN 29007 70 28 between between IN 29007 70 29 folly folly NN 29007 70 30 and and CC 29007 70 31 wickedness wickedness NN 29007 70 32 . . . 29007 71 1 Therefore therefore RB 29007 71 2 , , , 29007 71 3 all all DT 29007 71 4 young young JJ 29007 71 5 housekeepers housekeeper NNS 29007 71 6 ought ought MD 29007 71 7 to to TO 29007 71 8 give give VB 29007 71 9 earnest earnest JJ 29007 71 10 attention attention NN 29007 71 11 to to IN 29007 71 12 the the DT 29007 71 13 management management NN 29007 71 14 of of IN 29007 71 15 their -PRON- PRP$ 29007 71 16 affairs affair NNS 29007 71 17 , , , 29007 71 18 for for IN 29007 71 19 certainly certainly RB 29007 71 20 in in IN 29007 71 21 these these DT 29007 71 22 matters matter NNS 29007 71 23 the the DT 29007 71 24 ' ' `` 29007 71 25 wise wise JJ 29007 71 26 woman woman NN 29007 71 27 buildeth buildeth VBG 29007 71 28 her -PRON- PRP$ 29007 71 29 house house NN 29007 71 30 , , , 29007 71 31 while while IN 29007 71 32 the the DT 29007 71 33 foolish foolish JJ 29007 71 34 plucketh plucketh VBD 29007 71 35 it -PRON- PRP 29007 71 36 down down RP 29007 71 37 with with IN 29007 71 38 her -PRON- PRP$ 29007 71 39 hands hand NNS 29007 71 40 . . . 29007 71 41 ' ' '' 29007 72 1 FOOD food NN 29007 72 2 AND and CC 29007 72 3 DIET diet NN 29007 72 4 . . . 29007 73 1 The the DT 29007 73 2 human human JJ 29007 73 3 body body NN 29007 73 4 is be VBZ 29007 73 5 constantly constantly RB 29007 73 6 wearing wear VBG 29007 73 7 out out RP 29007 73 8 . . . 29007 74 1 With with IN 29007 74 2 every every DT 29007 74 3 movement movement NN 29007 74 4 , , , 29007 74 5 every every DT 29007 74 6 breath breath NN 29007 74 7 drawn draw VBN 29007 74 8 , , , 29007 74 9 there there EX 29007 74 10 is be VBZ 29007 74 11 some some DT 29007 74 12 waste waste NN 29007 74 13 of of IN 29007 74 14 its -PRON- PRP$ 29007 74 15 substance substance NN 29007 74 16 . . . 29007 75 1 To to TO 29007 75 2 repair repair VB 29007 75 3 this this DT 29007 75 4 waste waste NN 29007 75 5 , , , 29007 75 6 and and CC 29007 75 7 , , , 29007 75 8 in in IN 29007 75 9 the the DT 29007 75 10 case case NN 29007 75 11 of of IN 29007 75 12 children child NNS 29007 75 13 , , , 29007 75 14 to to TO 29007 75 15 provide provide VB 29007 75 16 material material NN 29007 75 17 for for IN 29007 75 18 their -PRON- PRP$ 29007 75 19 growth growth NN 29007 75 20 , , , 29007 75 21 a a DT 29007 75 22 certain certain JJ 29007 75 23 amount amount NN 29007 75 24 of of IN 29007 75 25 food food NN 29007 75 26 should should MD 29007 75 27 be be VB 29007 75 28 taken take VBN 29007 75 29 daily daily RB 29007 75 30 . . . 29007 76 1 The the DT 29007 76 2 food food NN 29007 76 3 taken take VBN 29007 76 4 should should MD 29007 76 5 consist consist VB 29007 76 6 of of IN 29007 76 7 such such JJ 29007 76 8 qualities quality NNS 29007 76 9 as as IN 29007 76 10 will will MD 29007 76 11 make make VB 29007 76 12 flesh flesh NN 29007 76 13 and and CC 29007 76 14 muscle muscle NN 29007 76 15 ; ; , 29007 76 16 such such JJ 29007 76 17 as as IN 29007 76 18 will will MD 29007 76 19 also also RB 29007 76 20 keep keep VB 29007 76 21 up up RP 29007 76 22 the the DT 29007 76 23 heat heat NN 29007 76 24 of of IN 29007 76 25 the the DT 29007 76 26 body body NN 29007 76 27 , , , 29007 76 28 and and CC 29007 76 29 give give VB 29007 76 30 force force NN 29007 76 31 , , , 29007 76 32 or or CC 29007 76 33 the the DT 29007 76 34 power power NN 29007 76 35 of of IN 29007 76 36 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contrary NN 29007 83 10 , , , 29007 83 11 are be VBP 29007 83 12 all all DT 29007 83 13 simple simple JJ 29007 83 14 foods food NNS 29007 83 15 . . . 29007 84 1 Life life NN 29007 84 2 could could MD 29007 84 3 not not RB 29007 84 4 be be VB 29007 84 5 sustained sustain VBN 29007 84 6 on on IN 29007 84 7 any any DT 29007 84 8 one one CD 29007 84 9 of of IN 29007 84 10 them -PRON- PRP 29007 84 11 alone alone RB 29007 84 12 , , , 29007 84 13 whatever whatever WDT 29007 84 14 quantity quantity NN 29007 84 15 might may MD 29007 84 16 be be VB 29007 84 17 taken take VBN 29007 84 18 . . . 29007 85 1 These these DT 29007 85 2 facts fact NNS 29007 85 3 are be VBP 29007 85 4 sufficient sufficient JJ 29007 85 5 to to TO 29007 85 6 show show VB 29007 85 7 the the DT 29007 85 8 necessity necessity NN 29007 85 9 of of IN 29007 85 10 a a DT 29007 85 11 mixed mixed JJ 29007 85 12 diet diet NN 29007 85 13 . . . 29007 86 1 Professor Professor NNP 29007 86 2 Church Church NNP 29007 86 3 says say VBZ 29007 86 4 in in IN 29007 86 5 his -PRON- PRP$ 29007 86 6 lectures lecture NNS 29007 86 7 on on IN 29007 86 8 this this DT 29007 86 9 subject subject NN 29007 86 10 : : : 29007 86 11 ' ' `` 29007 86 12 Our -PRON- PRP$ 29007 86 13 food food NN 29007 86 14 must must MD 29007 86 15 be be VB 29007 86 16 palatable palatable JJ 29007 86 17 , , , 29007 86 18 that that IN 29007 86 19 we -PRON- PRP 29007 86 20 may may MD 29007 86 21 eat eat VB 29007 86 22 it -PRON- PRP 29007 86 23 with with IN 29007 86 24 relish relish NN 29007 86 25 , , , 29007 86 26 and and CC 29007 86 27 get get VB 29007 86 28 the the DT 29007 86 29 greatest great JJS 29007 86 30 nourishment nourishment NN 29007 86 31 from from IN 29007 86 32 it -PRON- PRP 29007 86 33 . . . 29007 87 1 The the DT 29007 87 2 flavour flavour NN 29007 87 3 and and CC 29007 87 4 texture texture NN 29007 87 5 of of IN 29007 87 6 food food NN 29007 87 7 , , , 29007 87 8 its -PRON- PRP$ 29007 87 9 taste taste NN 29007 87 10 , , , 29007 87 11 in in 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or CC 29007 87 52 is be VBZ 29007 87 53 _ _ NNP 29007 87 54 assimilated assimilate VBN 29007 87 55 _ _ NNP 29007 87 56 . . . 29007 88 1 As as IN 29007 88 2 food food NN 29007 88 3 , , , 29007 88 4 then then RB 29007 88 5 , , , 29007 88 6 must must MD 29007 88 7 be be VB 29007 88 8 relished relish VBN 29007 88 9 it -PRON- PRP 29007 88 10 is be VBZ 29007 88 11 desirable desirable JJ 29007 88 12 that that IN 29007 88 13 it -PRON- PRP 29007 88 14 should should MD 29007 88 15 be be VB 29007 88 16 varied vary VBN 29007 88 17 in in IN 29007 88 18 character character NN 29007 88 19 -- -- : 29007 88 20 it -PRON- PRP 29007 88 21 should should MD 29007 88 22 neither neither RB 29007 88 23 be be VB 29007 88 24 restricted restrict VBN 29007 88 25 to to TO 29007 88 26 vegetable vegetable VB 29007 88 27 products product NNS 29007 88 28 on on IN 29007 88 29 the the DT 29007 88 30 one one CD 29007 88 31 hand hand NN 29007 88 32 , , , 29007 88 33 nor nor CC 29007 88 34 to to IN 29007 88 35 animal animal NN 29007 88 36 substances substance NNS 29007 88 37 ( ( -LRB- 29007 88 38 including include VBG 29007 88 39 milk milk NN 29007 88 40 and and CC 29007 88 41 eggs egg NNS 29007 88 42 ) ) -RRB- 29007 88 43 on on IN 29007 88 44 the the DT 29007 88 45 other other JJ 29007 88 46 . . . 29007 89 1 By by IN 29007 89 2 due due JJ 29007 89 3 admixture admixture NN 29007 89 4 of of IN 29007 89 5 these these DT 29007 89 6 , , , 29007 89 7 and and CC 29007 89 8 by by IN 29007 89 9 varying vary VBG 29007 89 10 , , , 29007 89 11 occasionally occasionally RB 29007 89 12 , , , 29007 89 13 the the DT 29007 89 14 kind kind NN 29007 89 15 of of IN 29007 89 16 vegetable vegetable NN 29007 89 17 or or CC 29007 89 18 meat meat NN 29007 89 19 taken take VBN 29007 89 20 , , , 29007 89 21 or or CC 29007 89 22 the the DT 29007 89 23 modes mode NNS 29007 89 24 of of IN 29007 89 25 cooking cook VBG 29007 89 26 adopted adopt VBN 29007 89 27 , , , 29007 89 28 the the DT 29007 89 29 necessary necessary JJ 29007 89 30 constituents constituent NNS 29007 89 31 of of IN 29007 89 32 a a DT 29007 89 33 diet diet NN 29007 89 34 are be VBP 29007 89 35 furnished furnish VBN 29007 89 36 more more RBR 29007 89 37 cheaply cheaply RB 29007 89 38 , , , 29007 89 39 and and CC 29007 89 40 at at IN 29007 89 41 the the DT 29007 89 42 same same JJ 29007 89 43 time time NN 29007 89 44 do do VBP 29007 89 45 more more RBR 29007 89 46 efficiently efficiently RB 29007 89 47 their -PRON- PRP$ 29007 89 48 proper proper JJ 29007 89 49 work work NN 29007 89 50 . . . 29007 90 1 Now now RB 29007 90 2 , , , 29007 90 3 if if IN 29007 90 4 we -PRON- PRP 29007 90 5 were be VBD 29007 90 6 to to TO 29007 90 7 confine confine VB 29007 90 8 ourselves -PRON- PRP 29007 90 9 to to IN 29007 90 10 wheaten wheaten JJ 29007 90 11 bread bread NN 29007 90 12 , , , 29007 90 13 we -PRON- PRP 29007 90 14 should should MD 29007 90 15 be be VB 29007 90 16 obliged oblige VBN 29007 90 17 to to TO 29007 90 18 eat eat VB 29007 90 19 in in IN 29007 90 20 order order NN 29007 90 21 to to TO 29007 90 22 obtain obtain VB 29007 90 23 our -PRON- PRP$ 29007 90 24 daily daily JJ 29007 90 25 supply supply NN 29007 90 26 of of IN 29007 90 27 albuminoids albuminoid NNS 29007 90 28 , , , 29007 90 29 or or CC 29007 90 30 ' ' `` 29007 90 31 flesh flesh NN 29007 90 32 - - HYPH 29007 90 33 formers former NNS 29007 90 34 , , , 29007 90 35 ' ' '' 29007 90 36 nearly nearly RB 29007 90 37 4 4 CD 29007 90 38   _SP 29007 90 39 lb.--an lb.--an NN 29007 90 40 amount amount NN 29007 90 41 that that WDT 29007 90 42 would would MD 29007 90 43 give give VB 29007 90 44 us -PRON- PRP 29007 90 45 nearly nearly RB 29007 90 46 twice twice PDT 29007 90 47 as as RB 29007 90 48 much much JJ 29007 90 49 of of IN 29007 90 50 the the DT 29007 90 51 starchy starchy JJ 29007 90 52 matters matter NNS 29007 90 53 which which WDT 29007 90 54 should should MD 29007 90 55 accompany accompany VB 29007 90 56 the the DT 29007 90 57 albuminoids albuminoid NNS 29007 90 58 -- -- : 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IN 29007 91 8 albuminoid albuminoid NN 29007 91 9 , , , 29007 91 10 or or CC 29007 91 11 nitrogenous nitrogenous JJ 29007 91 12 constituents constituent NNS 29007 91 13 , , , 29007 91 14 than than IN 29007 91 15 vegetable vegetable NN 29007 91 16 food food NN 29007 91 17 ; ; : 29007 91 18 so so CC 29007 91 19 , , , 29007 91 20 by by IN 29007 91 21 mixing mix VBG 29007 91 22 lean lean JJ 29007 91 23 meat meat NN 29007 91 24 with with IN 29007 91 25 our -PRON- PRP$ 29007 91 26 bread bread NN 29007 91 27 , , , 29007 91 28 we -PRON- PRP 29007 91 29 may may MD 29007 91 30 get get VB 29007 91 31 a a DT 29007 91 32 food food NN 29007 91 33 in in IN 29007 91 34 which which WDT 29007 91 35 the the DT 29007 91 36 constituents constituent NNS 29007 91 37 correspond correspond VBP 29007 91 38 better better RB 29007 91 39 to to IN 29007 91 40 our -PRON- PRP$ 29007 91 41 requirements requirement NNS 29007 91 42 ; ; : 29007 91 43 for for IN 29007 91 44 2 2 CD 29007 91 45   _SP 29007 91 46 lb lb XX 29007 91 47 . . . 29007 92 1 of of IN 29007 92 2 bread bread NN 29007 92 3 may may MD 29007 92 4 be be VB 29007 92 5 substituted substitute VBN 29007 92 6 by by IN 29007 92 7 12 12 CD 29007 92 8   _SP 29007 92 9 oz oz UH 29007 92 10 . . . 29007 93 1 of of IN 29007 93 2 meat meat NN 29007 93 3 , , , 29007 93 4 and and CC 29007 93 5 yet yet RB 29007 93 6 all all PDT 29007 93 7 the the DT 29007 93 8 necessary necessary JJ 29007 93 9 carbon carbon NN 29007 93 10 as as RB 29007 93 11 well well RB 29007 93 12 as as IN 29007 93 13 nitrogen nitrogen NN 29007 93 14 be be VB 29007 93 15 thereby thereby RB 29007 93 16 supplied supply VBN 29007 93 17 . . . 29007 94 1 As as IN 29007 94 2 such such PDT 29007 94 3 a a DT 29007 94 4 substitution substitution NN 29007 94 5 is be VBZ 29007 94 6 often often RB 29007 94 7 too too RB 29007 94 8 expensive expensive JJ 29007 94 9 , , , 29007 94 10 owing owe VBG 29007 94 11 to to IN 29007 94 12 the the DT 29007 94 13 high high JJ 29007 94 14 price price NN 29007 94 15 of of IN 29007 94 16 meat meat NN 29007 94 17 -- -- : 29007 94 18 cheese cheese NN 29007 94 19 , , , 29007 94 20 which which WDT 29007 94 21 is be VBZ 29007 94 22 twice twice RB 29007 94 23 as as RB 29007 94 24 rich rich JJ 29007 94 25 in in IN 29007 94 26 nitrogenous nitrogenous JJ 29007 94 27 matters matter NNS 29007 94 28 ( ( -LRB- 29007 94 29 that that DT 29007 94 30 is be VBZ 29007 94 31 flesh flesh NN 29007 94 32 - - HYPH 29007 94 33 formers former NNS 29007 94 34 ) ) -RRB- 29007 94 35 as as IN 29007 94 36 butchers butcher NNS 29007 94 37 ' ' POS 29007 94 38 meat meat NN 29007 94 39 , , , 29007 94 40 may may MD 29007 94 41 be be VB 29007 94 42 , , , 29007 94 43 and and CC 29007 94 44 constantly constantly RB 29007 94 45 is be VBZ 29007 94 46 , , , 29007 94 47 employed employ VBN 29007 94 48 as as IN 29007 94 49 a a DT 29007 94 50 complete complete JJ 29007 94 51 diet diet NN 29007 94 52 , , , 29007 94 53 and and CC 29007 94 54 for for IN 29007 94 55 persons person NNS 29007 94 56 in in IN 29007 94 57 health health NN 29007 94 58 , , , 29007 94 59 doing do VBG 29007 94 60 hard hard JJ 29007 94 61 bodily bodily JJ 29007 94 62 work work NN 29007 94 63 , , , 29007 94 64 it -PRON- PRP 29007 94 65 affords afford VBZ 29007 94 66 suitable suitable JJ 29007 94 67 nourishment nourishment NN 29007 94 68 . . . 29007 95 1 Even even RB 29007 95 2 some some DT 29007 95 3 vegetable vegetable NN 29007 95 4 products product NNS 29007 95 5 , , , 29007 95 6 rich rich JJ 29007 95 7 in in IN 29007 95 8 nitrogen nitrogen NN 29007 95 9 , , , 29007 95 10 as as IN 29007 95 11 haricot haricot NN 29007 95 12 beans bean NNS 29007 95 13 , , , 29007 95 14 may may MD 29007 95 15 be be VB 29007 95 16 used use VBN 29007 95 17 in in IN 29007 95 18 the the DT 29007 95 19 same same JJ 29007 95 20 way way NN 29007 95 21 as as IN 29007 95 22 meat meat NN 29007 95 23 or or CC 29007 95 24 cheese cheese NN 29007 95 25 , , , 29007 95 26 and and CC 29007 95 27 for for IN 29007 95 28 the the DT 29007 95 29 same same JJ 29007 95 30 purpose purpose NN 29007 95 31 . . . 29007 96 1 ' ' `` 29007 96 2 [ [ -LRB- 29007 96 3 1 1 CD 29007 96 4 ] ] -RRB- 29007 96 5 [ [ -LRB- 29007 96 6 1 1 CD 29007 96 7 ] ] -RRB- 29007 96 8 Church Church NNP 29007 96 9 _ _ NNP 29007 96 10 On on IN 29007 96 11 Food Food NNP 29007 96 12 _ _ NNP 29007 96 13 . . . 29007 97 1 It -PRON- PRP 29007 97 2 is be VBZ 29007 97 3 a a DT 29007 97 4 pity pity NN 29007 97 5 that that WDT 29007 97 6 the the DT 29007 97 7 value value NN 29007 97 8 of of IN 29007 97 9 haricot haricot NN 29007 97 10 beans bean NNS 29007 97 11 , , , 29007 97 12 peas pea NNS 29007 97 13 , , , 29007 97 14 lentils lentil NNS 29007 97 15 , , , 29007 97 16 and and CC 29007 97 17 oatmeal oatmeal NN 29007 97 18 is be VBZ 29007 97 19 not not RB 29007 97 20 more more RBR 29007 97 21 generally generally RB 29007 97 22 known know VBN 29007 97 23 . . . 29007 98 1 One one CD 29007 98 2 writer writer NN 29007 98 3 says say VBZ 29007 98 4 that that IN 29007 98 5 there there EX 29007 98 6 is be VBZ 29007 98 7 as as RB 29007 98 8 much much JJ 29007 98 9 nourishment nourishment NN 29007 98 10 in in IN 29007 98 11 1 1 CD 29007 98 12   _SP 29007 98 13 lb lb IN 29007 98 14 . . . 29007 99 1 of of IN 29007 99 2 either either DT 29007 99 3 of of IN 29007 99 4 these these DT 29007 99 5 as as IN 29007 99 6 in in IN 29007 99 7 3 3 CD 29007 99 8   _SP 29007 99 9 lb lb XX 29007 99 10 . . . 29007 100 1 of of IN 29007 100 2 lean lean NNP 29007 100 3 meat meat NN 29007 100 4 ; ; , 29007 100 5 and and CC 29007 100 6 in in IN 29007 100 7 a a DT 29007 100 8 lecture lecture NN 29007 100 9 on on IN 29007 100 10 the the DT 29007 100 11 same same JJ 29007 100 12 subject subject NN 29007 100 13 , , , 29007 100 14 another another DT 29007 100 15 writer writer NN 29007 100 16 states state VBZ 29007 100 17 that that IN 29007 100 18 in in IN 29007 100 19 three three CD 29007 100 20 farthings farthing NNS 29007 100 21 ' ' POS 29007 100 22 worth worth NN 29007 100 23 of of IN 29007 100 24 oatmeal oatmeal NN 29007 100 25 there there EX 29007 100 26 is be VBZ 29007 100 27 as as RB 29007 100 28 much much JJ 29007 100 29 nourishment nourishment NN 29007 100 30 as as IN 29007 100 31 in in IN 29007 100 32 a a DT 29007 100 33 mutton mutton NN 29007 100 34 chop chop NN 29007 100 35 . . . 29007 101 1 These these DT 29007 101 2 are be VBP 29007 101 3 certainly certainly RB 29007 101 4 facts fact NNS 29007 101 5 which which WDT 29007 101 6 should should MD 29007 101 7 be be VB 29007 101 8 known know VBN 29007 101 9 , , , 29007 101 10 especially especially RB 29007 101 11 by by IN 29007 101 12 people people NNS 29007 101 13 of of IN 29007 101 14 limited limited JJ 29007 101 15 means mean NNS 29007 101 16 . . . 29007 102 1 Macaroni Macaroni NNP 29007 102 2 and and CC 29007 102 3 semolina semolina NN 29007 102 4 are be VBP 29007 102 5 also also RB 29007 102 6 valuable valuable JJ 29007 102 7 foods food NNS 29007 102 8 ; ; : 29007 102 9 they -PRON- PRP 29007 102 10 are be VBP 29007 102 11 prepared prepare VBN 29007 102 12 from from IN 29007 102 13 the the DT 29007 102 14 most most RBS 29007 102 15 nutritious nutritious JJ 29007 102 16 part part NN 29007 102 17 of of IN 29007 102 18 the the DT 29007 102 19 wheat wheat NN 29007 102 20 grain grain NN 29007 102 21 . . . 29007 103 1 Rice rice NN 29007 103 2 and and CC 29007 103 3 maize maize NN 29007 103 4 are be VBP 29007 103 5 deficient deficient JJ 29007 103 6 in in IN 29007 103 7 flesh flesh NN 29007 103 8 - - HYPH 29007 103 9 forming form VBG 29007 103 10 properties property NNS 29007 103 11 , , , 29007 103 12 but but CC 29007 103 13 useful useful JJ 29007 103 14 as as IN 29007 103 15 heat heat NN 29007 103 16 - - HYPH 29007 103 17 giving give VBG 29007 103 18 foods food NNS 29007 103 19 ; ; : 29007 103 20 so so RB 29007 103 21 are be VBP 29007 103 22 , , , 29007 103 23 also also RB 29007 103 24 , , , 29007 103 25 tapioca tapioca NN 29007 103 26 , , , 29007 103 27 cornflour cornflour NN 29007 103 28 , , , 29007 103 29 and and CC 29007 103 30 sago sago NNP 29007 103 31 . . . 29007 104 1 Potatoes potato NNS 29007 104 2 and and CC 29007 104 3 fresh fresh JJ 29007 104 4 vegetables vegetable NNS 29007 104 5 contain contain VBP 29007 104 6 but but CC 29007 104 7 little little JJ 29007 104 8 nourishment nourishment NN 29007 104 9 . . . 29007 105 1 They -PRON- PRP 29007 105 2 must must MD 29007 105 3 not not RB 29007 105 4 , , , 29007 105 5 however however RB 29007 105 6 , , , 29007 105 7 be be VB 29007 105 8 despised despise VBN 29007 105 9 on on IN 29007 105 10 that that DT 29007 105 11 account account NN 29007 105 12 , , , 29007 105 13 as as IN 29007 105 14 they -PRON- PRP 29007 105 15 are be VBP 29007 105 16 most most RBS 29007 105 17 valuable valuable JJ 29007 105 18 additions addition NNS 29007 105 19 to to IN 29007 105 20 our -PRON- PRP$ 29007 105 21 daily daily JJ 29007 105 22 diet diet NN 29007 105 23 on on IN 29007 105 24 account account NN 29007 105 25 of of IN 29007 105 26 the the DT 29007 105 27 potash potash NN 29007 105 28 and and CC 29007 105 29 other other JJ 29007 105 30 salts salt NNS 29007 105 31 which which WDT 29007 105 32 they -PRON- PRP 29007 105 33 contain contain VBP 29007 105 34 . . . 29007 106 1 These these DT 29007 106 2 vegetables vegetable NNS 29007 106 3 help help VBP 29007 106 4 to to TO 29007 106 5 keep keep VB 29007 106 6 the the DT 29007 106 7 blood blood NN 29007 106 8 pure pure JJ 29007 106 9 . . . 29007 107 1 The the DT 29007 107 2 anti anti JJ 29007 107 3 - - JJ 29007 107 4 scorbutic scorbutic JJ 29007 107 5 properties property NNS 29007 107 6 of of IN 29007 107 7 the the DT 29007 107 8 potato potato NN 29007 107 9 are be VBP 29007 107 10 so so RB 29007 107 11 great great JJ 29007 107 12 , , , 29007 107 13 that that IN 29007 107 14 since since IN 29007 107 15 its -PRON- PRP$ 29007 107 16 introduction introduction NN 29007 107 17 into into IN 29007 107 18 England England NNP 29007 107 19 leprosy leprosy NN 29007 107 20 is be VBZ 29007 107 21 said say VBN 29007 107 22 to to TO 29007 107 23 have have VB 29007 107 24 entirely entirely RB 29007 107 25 disappeared disappear VBN 29007 107 26 ; ; : 29007 107 27 neither neither DT 29007 107 28 is be VBZ 29007 107 29 scurvy scurvy JJ 29007 107 30 the the DT 29007 107 31 scourge scourge NN 29007 107 32 it -PRON- PRP 29007 107 33 was be VBD 29007 107 34 formerly formerly RB 29007 107 35 . . . 29007 108 1 The the DT 29007 108 2 food food NN 29007 108 3 taken take VBN 29007 108 4 daily daily RB 29007 108 5 should should MD 29007 108 6 be be VB 29007 108 7 in in IN 29007 108 8 proportion proportion NN 29007 108 9 to to IN 29007 108 10 the the DT 29007 108 11 work work NN 29007 108 12 done do VBN 29007 108 13 . . . 29007 109 1 A a DT 29007 109 2 labouring labour VBG 29007 109 3 man man NN 29007 109 4 , , , 29007 109 5 for for IN 29007 109 6 example example NN 29007 109 7 , , , 29007 109 8 working work VBG 29007 109 9 hard hard RB 29007 109 10 each each DT 29007 109 11 day day NN 29007 109 12 , , , 29007 109 13 would would MD 29007 109 14 require require VB 29007 109 15 such such JJ 29007 109 16 foods food NNS 29007 109 17 as as IN 29007 109 18 liver liver NN 29007 109 19 and and CC 29007 109 20 bacon bacon NNP 29007 109 21 , , , 29007 109 22 steak steak NNP 29007 109 23 , , , 29007 109 24 bullock bullock NNP 29007 109 25 's 's POS 29007 109 26 heart heart NN 29007 109 27 , , , 29007 109 28 beans bean NNS 29007 109 29 , , , 29007 109 30 peas pea NNS 29007 109 31 , , , 29007 109 32 cheese cheese NN 29007 109 33 , , , 29007 109 34 hard hard RB 29007 109 35 - - HYPH 29007 109 36 boiled boil VBN 29007 109 37 eggs egg NNS 29007 109 38 , , , 29007 109 39 & & CC 29007 109 40 c. c. NNP 29007 109 41 ; ; : 29007 109 42 foods foods NNPS 29007 109 43 , , , 29007 109 44 in in IN 29007 109 45 fact fact NN 29007 109 46 , , , 29007 109 47 that that WDT 29007 109 48 would would MD 29007 109 49 not not RB 29007 109 50 be be VB 29007 109 51 too too RB 29007 109 52 easily easily RB 29007 109 53 digested digest VBN 29007 109 54 . . . 29007 110 1 Hard hard JJ 29007 110 2 work work NN 29007 110 3 causes cause VBZ 29007 110 4 the the DT 29007 110 5 food food NN 29007 110 6 to to TO 29007 110 7 be be VB 29007 110 8 assimilated assimilate VBN 29007 110 9 more more RBR 29007 110 10 readily readily RB 29007 110 11 . . . 29007 111 1 A a DT 29007 111 2 too too RB 29007 111 3 easily easily RB 29007 111 4 digested digest VBN 29007 111 5 fare fare NN 29007 111 6 would would MD 29007 111 7 cause cause VB 29007 111 8 a a DT 29007 111 9 constant constant JJ 29007 111 10 feeling feeling NN 29007 111 11 of of IN 29007 111 12 hunger hunger NN 29007 111 13 . . . 29007 112 1 For for IN 29007 112 2 anyone anyone NN 29007 112 3 , , , 29007 112 4 on on IN 29007 112 5 the the DT 29007 112 6 contrary contrary NN 29007 112 7 , , , 29007 112 8 leading lead VBG 29007 112 9 a a DT 29007 112 10 sedentary sedentary JJ 29007 112 11 life life NN 29007 112 12 , , , 29007 112 13 the the DT 29007 112 14 food food NN 29007 112 15 taken take VBN 29007 112 16 could could MD 29007 112 17 not not RB 29007 112 18 be be VB 29007 112 19 too too RB 29007 112 20 digestible digestible JJ 29007 112 21 . . . 29007 113 1 In in IN 29007 113 2 that that DT 29007 113 3 case case NN 29007 113 4 , , , 29007 113 5 mutton mutton NN 29007 113 6 , , , 29007 113 7 plainly plainly RB 29007 113 8 cooked cooked JJ 29007 113 9 chicken chicken NN 29007 113 10 , , , 29007 113 11 soles sol NNS 29007 113 12 , , , 29007 113 13 milk milk NN 29007 113 14 puddings pudding NNS 29007 113 15 , , , 29007 113 16 and and CC 29007 113 17 lightly lightly RB 29007 113 18 boiled boil VBN 29007 113 19 eggs egg NNS 29007 113 20 should should MD 29007 113 21 be be VB 29007 113 22 the the DT 29007 113 23 kind kind NN 29007 113 24 of of IN 29007 113 25 viands viand NNS 29007 113 26 chosen choose VBN 29007 113 27 . . . 29007 114 1 Children child NNS 29007 114 2 should should MD 29007 114 3 have have VB 29007 114 4 plain plain JJ 29007 114 5 wholesome wholesome JJ 29007 114 6 fare fare NN 29007 114 7 . . . 29007 115 1 Oatmeal oatmeal NN 29007 115 2 and and CC 29007 115 3 bread bread NN 29007 115 4 are be VBP 29007 115 5 both both DT 29007 115 6 excellent excellent JJ 29007 115 7 foods food NNS 29007 115 8 for for IN 29007 115 9 them -PRON- PRP 29007 115 10 . . . 29007 116 1 The the DT 29007 116 2 lime lime NN 29007 116 3 they -PRON- PRP 29007 116 4 contain contain VBP 29007 116 5 hardens harden VBZ 29007 116 6 their -PRON- PRP$ 29007 116 7 bones bone NNS 29007 116 8 . . . 29007 117 1 The the DT 29007 117 2 bread bread NN 29007 117 3 should should MD 29007 117 4 be be VB 29007 117 5 made make VBN 29007 117 6 from from IN 29007 117 7 seconds second NNS 29007 117 8 flour flour NN 29007 117 9 , , , 29007 117 10 which which WDT 29007 117 11 contains contain VBZ 29007 117 12 more more JJR 29007 117 13 flesh flesh NN 29007 117 14 - - HYPH 29007 117 15 forming forming NN 29007 117 16 and and CC 29007 117 17 mineral mineral NN 29007 117 18 matter matter NN 29007 117 19 than than IN 29007 117 20 the the DT 29007 117 21 whiter whiter NN 29007 117 22 and and CC 29007 117 23 more more RBR 29007 117 24 sifted sifted JJ 29007 117 25 kinds kind NNS 29007 117 26 . . . 29007 118 1 Children child NNS 29007 118 2 should should MD 29007 118 3 also also RB 29007 118 4 have have VB 29007 118 5 plenty plenty NN 29007 118 6 of of IN 29007 118 7 good good JJ 29007 118 8 milk milk NN 29007 118 9 . . . 29007 119 1 This this DT 29007 119 2 is be VBZ 29007 119 3 of of IN 29007 119 4 the the DT 29007 119 5 greatest great JJS 29007 119 6 importance importance NN 29007 119 7 , , , 29007 119 8 especially especially RB 29007 119 9 for for IN 29007 119 10 the the DT 29007 119 11 first first JJ 29007 119 12 months month NNS 29007 119 13 of of IN 29007 119 14 a a DT 29007 119 15 child child NN 29007 119 16 's 's POS 29007 119 17 life life NN 29007 119 18 . . . 29007 120 1 Milk milk NN 29007 120 2 is be VBZ 29007 120 3 the the DT 29007 120 4 only only JJ 29007 120 5 perfect perfect JJ 29007 120 6 food food NN 29007 120 7 , , , 29007 120 8 and and CC 29007 120 9 contains contain VBZ 29007 120 10 all all DT 29007 120 11 that that WDT 29007 120 12 is be VBZ 29007 120 13 necessary necessary JJ 29007 120 14 to to TO 29007 120 15 sustain sustain VB 29007 120 16 healthy healthy JJ 29007 120 17 life life NN 29007 120 18 . . . 29007 121 1 It -PRON- PRP 29007 121 2 is be VBZ 29007 121 3 also also RB 29007 121 4 the the DT 29007 121 5 only only JJ 29007 121 6 food food NN 29007 121 7 a a DT 29007 121 8 child child NN 29007 121 9 can can MD 29007 121 10 properly properly RB 29007 121 11 digest digest VB 29007 121 12 , , , 29007 121 13 until until IN 29007 121 14 it -PRON- PRP 29007 121 15 cuts cut VBZ 29007 121 16 its -PRON- PRP$ 29007 121 17 teeth tooth NNS 29007 121 18 . . . 29007 122 1 The the DT 29007 122 2 improper improper JJ 29007 122 3 feeding feeding NN 29007 122 4 of of IN 29007 122 5 children child NNS 29007 122 6 is be VBZ 29007 122 7 the the DT 29007 122 8 great great JJ 29007 122 9 cause cause NN 29007 122 10 of of IN 29007 122 11 infant infant NN 29007 122 12 mortality mortality NN 29007 122 13 . . . 29007 123 1 When when WRB 29007 123 2 it -PRON- PRP 29007 123 3 becomes become VBZ 29007 123 4 advisable advisable JJ 29007 123 5 to to TO 29007 123 6 add add VB 29007 123 7 to to TO 29007 123 8 milk milk VB 29007 123 9 other other JJ 29007 123 10 foods food NNS 29007 123 11 , , , 29007 123 12 they -PRON- PRP 29007 123 13 should should MD 29007 123 14 be be VB 29007 123 15 nutritious nutritious JJ 29007 123 16 and and CC 29007 123 17 well well RB 29007 123 18 cooked cook VBN 29007 123 19 . . . 29007 124 1 Fine fine JJ 29007 124 2 oatmeal oatmeal NN 29007 124 3 or or CC 29007 124 4 baked baked JJ 29007 124 5 flour flour NN 29007 124 6 are be VBP 29007 124 7 , , , 29007 124 8 perhaps perhaps RB 29007 124 9 , , , 29007 124 10 the the DT 29007 124 11 two two CD 29007 124 12 best good JJS 29007 124 13 . . . 29007 125 1 Dr. Dr. NNP 29007 125 2 Fothergill Fothergill NNP 29007 125 3 says say VBZ 29007 125 4 : : : 29007 125 5 ' ' `` 29007 125 6 Children child NNS 29007 125 7 fed feed VBN 29007 125 8 on on IN 29007 125 9 the the DT 29007 125 10 food food NN 29007 125 11 of of IN 29007 125 12 their -PRON- PRP$ 29007 125 13 seniors senior NNS 29007 125 14 , , , 29007 125 15 or or CC 29007 125 16 rich rich JJ 29007 125 17 cake cake NN 29007 125 18 , , , 29007 125 19 and and CC 29007 125 20 crammed cram VBN 29007 125 21 with with IN 29007 125 22 sweeties sweetie NNS 29007 125 23 , , , 29007 125 24 do do VB 29007 125 25 not not RB 29007 125 26 as as IN 29007 125 27 a a DT 29007 125 28 rule rule NN 29007 125 29 thrive thrive VBP 29007 125 30 well well RB 29007 125 31 . . . 29007 126 1 They -PRON- PRP 29007 126 2 can can MD 29007 126 3 not not RB 29007 126 4 compare compare VB 29007 126 5 favourably favourably RB 29007 126 6 with with IN 29007 126 7 children child NNS 29007 126 8 fed feed VBN 29007 126 9 on on IN 29007 126 10 oatmeal oatmeal NN 29007 126 11 , , , 29007 126 12 maize maize NN 29007 126 13 , , , 29007 126 14 and and CC 29007 126 15 milk milk NN 29007 126 16 . . . 29007 127 1 Oatmeal Oatmeal NNP 29007 127 2 is be VBZ 29007 127 3 recovering recover VBG 29007 127 4 its -PRON- PRP$ 29007 127 5 position position NN 29007 127 6 as as IN 29007 127 7 a a DT 29007 127 8 nursery nursery NN 29007 127 9 food food NN 29007 127 10 , , , 29007 127 11 after after IN 29007 127 12 its -PRON- PRP$ 29007 127 13 temporary temporary JJ 29007 127 14 banishment banishment NN 29007 127 15 . . . 29007 128 1 Oatmeal oatmeal JJ 29007 128 2 porridge porridge NN 29007 128 3 is be VBZ 29007 128 4 the the DT 29007 128 5 food food NN 29007 128 6 _ _ NNP 29007 128 7 par par NNP 29007 128 8 excellence excellence NN 29007 128 9 _ _ NNP 29007 128 10 of of IN 29007 128 11 the the DT 29007 128 12 infants infant NNS 29007 128 13 born bear VBN 29007 128 14 north north RB 29007 128 15 of of IN 29007 128 16 the the DT 29007 128 17 Trent Trent NNP 29007 128 18 , , , 29007 128 19 or or CC 29007 128 20 was be VBD 29007 128 21 , , , 29007 128 22 at at IN 29007 128 23 least least JJS 29007 128 24 , , , 29007 128 25 and and CC 29007 128 26 stalwart stalwart JJ 29007 128 27 people people NNS 29007 128 28 were be VBD 29007 128 29 the the DT 29007 128 30 results result NNS 29007 128 31 . . . 29007 128 32 ' ' '' 29007 129 1 There there EX 29007 129 2 is be VBZ 29007 129 3 no no DT 29007 129 4 doubt doubt RB 29007 129 5 oatmeal oatmeal JJ 29007 129 6 is be VBZ 29007 129 7 an an DT 29007 129 8 excellent excellent JJ 29007 129 9 food food NN 29007 129 10 , , , 29007 129 11 not not RB 29007 129 12 for for IN 29007 129 13 children child NNS 29007 129 14 only only RB 29007 129 15 , , , 29007 129 16 but but CC 29007 129 17 for for IN 29007 129 18 everyone everyone NN 29007 129 19 , , , 29007 129 20 especially especially RB 29007 129 21 for for IN 29007 129 22 those those DT 29007 129 23 who who WP 29007 129 24 work work VBP 29007 129 25 hard hard RB 29007 129 26 . . . 29007 130 1 It -PRON- PRP 29007 130 2 is be VBZ 29007 130 3 much much JJ 29007 130 4 to to TO 29007 130 5 be be VB 29007 130 6 regretted regret VBN 29007 130 7 that that IN 29007 130 8 it -PRON- PRP 29007 130 9 is be VBZ 29007 130 10 not not RB 29007 130 11 more more RBR 29007 130 12 universally universally RB 29007 130 13 used use VBN 29007 130 14 . . . 29007 131 1 The the DT 29007 131 2 English English NNP 29007 131 3 , , , 29007 131 4 as as IN 29007 131 5 a a DT 29007 131 6 rule rule NN 29007 131 7 , , , 29007 131 8 eat eat VB 29007 131 9 too too RB 29007 131 10 much much JJ 29007 131 11 animal animal NN 29007 131 12 food food NN 29007 131 13 ; ; : 29007 131 14 and and CC 29007 131 15 do do VBP 29007 131 16 not not RB 29007 131 17 give give VB 29007 131 18 sufficient sufficient JJ 29007 131 19 attention attention NN 29007 131 20 to to IN 29007 131 21 the the DT 29007 131 22 proper proper JJ 29007 131 23 preparation preparation NN 29007 131 24 of of IN 29007 131 25 vegetables vegetable NNS 29007 131 26 . . . 29007 132 1 Oatmeal oatmeal JJ 29007 132 2 water water NN 29007 132 3 is be VBZ 29007 132 4 considered consider VBN 29007 132 5 a a DT 29007 132 6 most most RBS 29007 132 7 strengthening strengthening NN 29007 132 8 beverage beverage NN 29007 132 9 , , , 29007 132 10 and and CC 29007 132 11 is be VBZ 29007 132 12 used use VBN 29007 132 13 by by IN 29007 132 14 men man NNS 29007 132 15 in in IN 29007 132 16 foundries foundry NNS 29007 132 17 when when WRB 29007 132 18 beer beer NN 29007 132 19 and and CC 29007 132 20 fermented fermented JJ 29007 132 21 liquors liquor NNS 29007 132 22 would would MD 29007 132 23 be be VB 29007 132 24 found find VBN 29007 132 25 too too RB 29007 132 26 heating heat VBG 29007 132 27 . . . 29007 133 1 Of of IN 29007 133 2 alcoholic alcoholic JJ 29007 133 3 drinks drink NNS 29007 133 4 , , , 29007 133 5 Mr. Mr. NNP 29007 133 6 Buckmaster Buckmaster NNP 29007 133 7 says say VBZ 29007 133 8 ( ( -LRB- 29007 133 9 echoing echo VBG 29007 133 10 the the DT 29007 133 11 opinion opinion NN 29007 133 12 of of IN 29007 133 13 eminent eminent JJ 29007 133 14 physiologists physiologist NNS 29007 133 15 ) ) -RRB- 29007 133 16 : : : 29007 133 17 ' ' '' 29007 133 18 BEER BEER NNP 29007 133 19 , , , 29007 133 20 WINE WINE NNP 29007 133 21 , , , 29007 133 22 and and CC 29007 133 23 SPIRITS SPIRITS NNP 29007 133 24 are be VBP 29007 133 25 never never RB 29007 133 26 to to TO 29007 133 27 be be VB 29007 133 28 regarded regard VBN 29007 133 29 as as IN 29007 133 30 foods food NNS 29007 133 31 . . . 29007 134 1 Their -PRON- PRP$ 29007 134 2 popular popular JJ 29007 134 3 use use NN 29007 134 4 is be VBZ 29007 134 5 entirely entirely RB 29007 134 6 due due IN 29007 134 7 to to IN 29007 134 8 their -PRON- PRP$ 29007 134 9 stimulating stimulating JJ 29007 134 10 properties property NNS 29007 134 11 . . . 29007 135 1 They -PRON- PRP 29007 135 2 contain contain VBP 29007 135 3 no no DT 29007 135 4 nitrogen nitrogen NN 29007 135 5 , , , 29007 135 6 and and CC 29007 135 7 are be VBP 29007 135 8 therefore therefore RB 29007 135 9 not not RB 29007 135 10 flesh flesh NN 29007 135 11 - - HYPH 29007 135 12 formers former NNS 29007 135 13 , , , 29007 135 14 nor nor CC 29007 135 15 can can MD 29007 135 16 they -PRON- PRP 29007 135 17 add add VB 29007 135 18 anything anything NN 29007 135 19 to to IN 29007 135 20 the the DT 29007 135 21 wasting waste VBG 29007 135 22 tissues tissue NNS 29007 135 23 . . . 29007 136 1 All all DT 29007 136 2 stimulants stimulant NNS 29007 136 3 act act VBP 29007 136 4 by by IN 29007 136 5 increasing increase VBG 29007 136 6 , , , 29007 136 7 for for IN 29007 136 8 a a DT 29007 136 9 time time NN 29007 136 10 , , , 29007 136 11 the the DT 29007 136 12 vitality vitality NN 29007 136 13 of of IN 29007 136 14 the the DT 29007 136 15 body body NN 29007 136 16 ; ; : 29007 136 17 but but CC 29007 136 18 this this DT 29007 136 19 activity activity NN 29007 136 20 is be VBZ 29007 136 21 always always RB 29007 136 22 followed follow VBN 29007 136 23 by by IN 29007 136 24 depression depression NN 29007 136 25 in in IN 29007 136 26 proportion proportion NN 29007 136 27 to to IN 29007 136 28 the the DT 29007 136 29 previous previous JJ 29007 136 30 excitement excitement NN 29007 136 31 . . . 29007 137 1 TEA TEA NNP 29007 137 2 and and CC 29007 137 3 COFFEE COFFEE NNP 29007 137 4 do do VBP 29007 137 5 , , , 29007 137 6 to to IN 29007 137 7 some some DT 29007 137 8 extent extent NN 29007 137 9 , , , 29007 137 10 prevent prevent VB 29007 137 11 waste waste NN 29007 137 12 ; ; : 29007 137 13 but but CC 29007 137 14 their -PRON- PRP$ 29007 137 15 value value NN 29007 137 16 as as IN 29007 137 17 foods food NNS 29007 137 18 depends depend VBZ 29007 137 19 mainly mainly RB 29007 137 20 on on IN 29007 137 21 the the DT 29007 137 22 sugar sugar NN 29007 137 23 and and CC 29007 137 24 milk milk NN 29007 137 25 taken take VBN 29007 137 26 with with IN 29007 137 27 them -PRON- PRP 29007 137 28 ; ; : 29007 137 29 and and CC 29007 137 30 their -PRON- PRP$ 29007 137 31 use use NN 29007 137 32 , , , 29007 137 33 _ _ NNP 29007 137 34 instead instead RB 29007 137 35 of of IN 29007 137 36 food food NN 29007 137 37 _ _ NNP 29007 137 38 , , , 29007 137 39 is be VBZ 29007 137 40 almost almost RB 29007 137 41 as as RB 29007 137 42 hurtful hurtful JJ 29007 137 43 as as IN 29007 137 44 intoxicating intoxicate VBG 29007 137 45 drinks drink NNS 29007 137 46 . . . 29007 138 1 COCOA cocoa NN 29007 138 2 differs differ VBZ 29007 138 3 very very RB 29007 138 4 much much RB 29007 138 5 from from IN 29007 138 6 either either CC 29007 138 7 tea tea NN 29007 138 8 or or CC 29007 138 9 coffee coffee NN 29007 138 10 , , , 29007 138 11 since since IN 29007 138 12 it -PRON- PRP 29007 138 13 is be VBZ 29007 138 14 a a DT 29007 138 15 nutritious nutritious JJ 29007 138 16 liquid liquid JJ 29007 138 17 food food NN 29007 138 18 . . . 29007 138 19 ' ' '' 29007 139 1 In in IN 29007 139 2 a a DT 29007 139 3 lecture lecture NN 29007 139 4 on on IN 29007 139 5 the the DT 29007 139 6 action action NN 29007 139 7 of of IN 29007 139 8 alcohol alcohol NN 29007 139 9 upon upon IN 29007 139 10 health health NN 29007 139 11 , , , 29007 139 12 Sir Sir NNP 29007 139 13 Andrew Andrew NNP 29007 139 14 Clark Clark NNP 29007 139 15 says say VBZ 29007 139 16 of of IN 29007 139 17 health health NN 29007 139 18 : : : 29007 139 19 ' ' `` 29007 139 20 That that IN 29007 139 21 it -PRON- PRP 29007 139 22 is be VBZ 29007 139 23 a a DT 29007 139 24 state state NN 29007 139 25 which which WDT 29007 139 26 can can MD 29007 139 27 not not RB 29007 139 28 be be VB 29007 139 29 benefited benefit VBN 29007 139 30 by by IN 29007 139 31 alcohol alcohol NN 29007 139 32 in in IN 29007 139 33 any any DT 29007 139 34 degree degree NN 29007 139 35 . . . 29007 139 36 ' ' '' 29007 140 1 He -PRON- PRP 29007 140 2 also also RB 29007 140 3 states state VBZ 29007 140 4 : : : 29007 140 5 ' ' `` 29007 140 6 It -PRON- PRP 29007 140 7 is be VBZ 29007 140 8 capable capable JJ 29007 140 9 of of IN 29007 140 10 proof proof NN 29007 140 11 , , , 29007 140 12 beyond beyond IN 29007 140 13 all all DT 29007 140 14 possibility possibility NN 29007 140 15 of of IN 29007 140 16 question question NN 29007 140 17 , , , 29007 140 18 that that DT 29007 140 19 alcohol alcohol NN 29007 140 20 , , , 29007 140 21 _ _ NNP 29007 140 22 in in IN 29007 140 23 ordinary ordinary JJ 29007 140 24 circumstances circumstance NNS 29007 140 25 , , , 29007 140 26 not not RB 29007 140 27 only only RB 29007 140 28 does do VBZ 29007 140 29 not not RB 29007 140 30 help help VB 29007 140 31 work work VB 29007 140 32 , , , 29007 140 33 but but CC 29007 140 34 is be VBZ 29007 140 35 a a DT 29007 140 36 serious serious JJ 29007 140 37 hindrance hindrance NN 29007 140 38 of of IN 29007 140 39 work work NN 29007 140 40 _ _ NNP 29007 140 41 . . . 29007 140 42 ' ' '' 29007 141 1 These these DT 29007 141 2 facts fact NNS 29007 141 3 are be VBP 29007 141 4 so so RB 29007 141 5 important important JJ 29007 141 6 , , , 29007 141 7 and and CC 29007 141 8 ought ought MD 29007 141 9 to to TO 29007 141 10 be be VB 29007 141 11 so so RB 29007 141 12 universally universally RB 29007 141 13 known know VBN 29007 141 14 , , , 29007 141 15 that that IN 29007 141 16 it -PRON- PRP 29007 141 17 is be VBZ 29007 141 18 to to TO 29007 141 19 be be VB 29007 141 20 hoped hope VBN 29007 141 21 before before IN 29007 141 22 long long RB 29007 141 23 the the DT 29007 141 24 chemistry chemistry NN 29007 141 25 of of IN 29007 141 26 food food NN 29007 141 27 will will MD 29007 141 28 occupy occupy VB 29007 141 29 the the DT 29007 141 30 place place NN 29007 141 31 it -PRON- PRP 29007 141 32 should should MD 29007 141 33 as as IN 29007 141 34 one one CD 29007 141 35 of of IN 29007 141 36 the the DT 29007 141 37 most most RBS 29007 141 38 necessary necessary JJ 29007 141 39 branches branch NNS 29007 141 40 of of IN 29007 141 41 everyone everyone NN 29007 141 42 's 's POS 29007 141 43 education education NN 29007 141 44 . . . 29007 142 1 THE the DT 29007 142 2 TABLE TABLE NNP 29007 142 3 . . . 29007 143 1 A a DT 29007 143 2 properly properly RB 29007 143 3 cooked cook VBN 29007 143 4 meal meal NN 29007 143 5 , , , 29007 143 6 and and CC 29007 143 7 a a DT 29007 143 8 neatly neatly RB 29007 143 9 arranged arrange VBN 29007 143 10 dinner dinner NN 29007 143 11 - - HYPH 29007 143 12 table table NN 29007 143 13 , , , 29007 143 14 are be VBP 29007 143 15 helps help VBZ 29007 143 16 to to IN 29007 143 17 the the DT 29007 143 18 happiness happiness NN 29007 143 19 and and CC 29007 143 20 moral moral JJ 29007 143 21 progress progress NN 29007 143 22 of of IN 29007 143 23 the the DT 29007 143 24 humblest humblest NN 29007 143 25 of of IN 29007 143 26 families.--Buckmaster families.--buckmaster CD 29007 143 27 . . . 29007 144 1 A a DT 29007 144 2 really really RB 29007 144 3 capable capable JJ 29007 144 4 housekeeper housekeeper NN 29007 144 5 will will MD 29007 144 6 not not RB 29007 144 7 be be VB 29007 144 8 satisfied satisfied JJ 29007 144 9 with with IN 29007 144 10 good good JJ 29007 144 11 cookery cookery NN 29007 144 12 only only RB 29007 144 13 . . . 29007 145 1 She -PRON- PRP 29007 145 2 will will MD 29007 145 3 be be VB 29007 145 4 careful careful JJ 29007 145 5 to to TO 29007 145 6 have have VB 29007 145 7 each each DT 29007 145 8 dish dish NN 29007 145 9 nicely nicely RB 29007 145 10 served serve VBN 29007 145 11 , , , 29007 145 12 however however RB 29007 145 13 plain plain JJ 29007 145 14 it -PRON- PRP 29007 145 15 may may MD 29007 145 16 be be VB 29007 145 17 . . . 29007 146 1 Culture culture NN 29007 146 2 , , , 29007 146 3 or or CC 29007 146 4 the the DT 29007 146 5 want want NN 29007 146 6 of of IN 29007 146 7 it -PRON- PRP 29007 146 8 , , , 29007 146 9 will will MD 29007 146 10 be be VB 29007 146 11 seen see VBN 29007 146 12 at at IN 29007 146 13 once once RB 29007 146 14 in in IN 29007 146 15 the the DT 29007 146 16 appointment appointment NN 29007 146 17 of of IN 29007 146 18 her -PRON- PRP$ 29007 146 19 table table NN 29007 146 20 . . . 29007 147 1 This this DT 29007 147 2 remark remark NN 29007 147 3 does do VBZ 29007 147 4 not not RB 29007 147 5 apply apply VB 29007 147 6 to to IN 29007 147 7 a a DT 29007 147 8 profusion profusion NN 29007 147 9 of of IN 29007 147 10 glass glass NN 29007 147 11 , , , 29007 147 12 silver silver NN 29007 147 13 , , , 29007 147 14 or or CC 29007 147 15 flowers flower NNS 29007 147 16 -- -- : 29007 147 17 these these DT 29007 147 18 are be VBP 29007 147 19 questions question NNS 29007 147 20 of of IN 29007 147 21 wealth wealth NN 29007 147 22 -- -- : 29007 147 23 but but CC 29007 147 24 to to IN 29007 147 25 the the DT 29007 147 26 neatness neatness NN 29007 147 27 and and CC 29007 147 28 order order NN 29007 147 29 with with IN 29007 147 30 which which WDT 29007 147 31 a a DT 29007 147 32 table table NN 29007 147 33 is be VBZ 29007 147 34 laid lay VBN 29007 147 35 , , , 29007 147 36 and and CC 29007 147 37 the the DT 29007 147 38 manner manner NN 29007 147 39 in in IN 29007 147 40 which which WDT 29007 147 41 the the DT 29007 147 42 meal meal NN 29007 147 43 is be VBZ 29007 147 44 served serve VBN 29007 147 45 . . . 29007 148 1 Some some DT 29007 148 2 people people NNS 29007 148 3 are be VBP 29007 148 4 particularly particularly RB 29007 148 5 sensitive sensitive JJ 29007 148 6 to to IN 29007 148 7 external external JJ 29007 148 8 impressions impression NNS 29007 148 9 ; ; : 29007 148 10 and and CC 29007 148 11 to to IN 29007 148 12 them -PRON- PRP 29007 148 13 a a DT 29007 148 14 dinner dinner NN 29007 148 15 , , , 29007 148 16 or or CC 29007 148 17 any any DT 29007 148 18 other other JJ 29007 148 19 meal meal NN 29007 148 20 , , , 29007 148 21 however however RB 29007 148 22 costly costly JJ 29007 148 23 , , , 29007 148 24 served serve VBN 29007 148 25 in in IN 29007 148 26 an an DT 29007 148 27 untidy untidy NN 29007 148 28 room room NN 29007 148 29 , , , 29007 148 30 with with IN 29007 148 31 table table NN 29007 148 32 - - HYPH 29007 148 33 cloth cloth NN 29007 148 34 soiled soil VBN 29007 148 35 , , , 29007 148 36 silver silver NN 29007 148 37 tarnished tarnish VBD 29007 148 38 , , , 29007 148 39 glasses glass NNS 29007 148 40 smeared smear VBD 29007 148 41 , , , 29007 148 42 and and CC 29007 148 43 above above IN 29007 148 44 all all PDT 29007 148 45 a a DT 29007 148 46 slovenly slovenly JJ 29007 148 47 servant servant NN 29007 148 48 , , , 29007 148 49 would would MD 29007 148 50 be be VB 29007 148 51 enough enough JJ 29007 148 52 to to TO 29007 148 53 give give VB 29007 148 54 a a DT 29007 148 55 feeling feeling NN 29007 148 56 of of IN 29007 148 57 depression depression NN 29007 148 58 that that WDT 29007 148 59 would would MD 29007 148 60 anything anything NN 29007 148 61 but but IN 29007 148 62 aid aid NN 29007 148 63 digestion digestion NN 29007 148 64 . . . 29007 149 1 A a DT 29007 149 2 great great JJ 29007 149 3 point point NN 29007 149 4 to to TO 29007 149 5 be be VB 29007 149 6 attended attend VBN 29007 149 7 to to TO 29007 149 8 is be VBZ 29007 149 9 to to TO 29007 149 10 have have VB 29007 149 11 everything everything NN 29007 149 12 perfectly perfectly RB 29007 149 13 clean clean JJ 29007 149 14 and and CC 29007 149 15 orderly orderly JJ 29007 149 16 , , , 29007 149 17 however however RB 29007 149 18 old old JJ 29007 149 19 and and CC 29007 149 20 plain plain JJ 29007 149 21 . . . 29007 150 1 Clean clean JJ 29007 150 2 table table NN 29007 150 3 - - HYPH 29007 150 4 cloths cloth NNS 29007 150 5 make make VBP 29007 150 6 a a DT 29007 150 7 wonderful wonderful JJ 29007 150 8 difference difference NN 29007 150 9 to to IN 29007 150 10 the the DT 29007 150 11 look look NN 29007 150 12 of of IN 29007 150 13 a a DT 29007 150 14 table table NN 29007 150 15 ; ; : 29007 150 16 a a DT 29007 150 17 few few JJ 29007 150 18 flowers flower NNS 29007 150 19 also also RB 29007 150 20 will will MD 29007 150 21 do do VB 29007 150 22 much much JJ 29007 150 23 to to TO 29007 150 24 give give VB 29007 150 25 it -PRON- PRP 29007 150 26 a a DT 29007 150 27 bright bright JJ 29007 150 28 appearance appearance NN 29007 150 29 . . . 29007 151 1 Servants servant NNS 29007 151 2 should should MD 29007 151 3 be be VB 29007 151 4 neat neat JJ 29007 151 5 in in IN 29007 151 6 their -PRON- PRP$ 29007 151 7 dress dress NN 29007 151 8 , , , 29007 151 9 and and CC 29007 151 10 quiet quiet VB 29007 151 11 in in IN 29007 151 12 their -PRON- PRP$ 29007 151 13 movements movement NNS 29007 151 14 . . . 29007 152 1 If if IN 29007 152 2 only only RB 29007 152 3 one one CD 29007 152 4 is be VBZ 29007 152 5 kept keep VBN 29007 152 6 , , , 29007 152 7 that that DT 29007 152 8 is be VBZ 29007 152 9 no no DT 29007 152 10 reason reason NN 29007 152 11 why why WRB 29007 152 12 she -PRON- PRP 29007 152 13 should should MD 29007 152 14 wait wait VB 29007 152 15 at at IN 29007 152 16 table table NN 29007 152 17 in in IN 29007 152 18 a a DT 29007 152 19 slovenly slovenly JJ 29007 152 20 dress dress NN 29007 152 21 and and CC 29007 152 22 with with IN 29007 152 23 ruffled ruffled JJ 29007 152 24 hair hair NN 29007 152 25 . . . 29007 153 1 The the DT 29007 153 2 dining dining NN 29007 153 3 - - HYPH 29007 153 4 room room NN 29007 153 5 should should MD 29007 153 6 be be VB 29007 153 7 , , , 29007 153 8 if if IN 29007 153 9 possible possible JJ 29007 153 10 , , , 29007 153 11 a a DT 29007 153 12 bright bright JJ 29007 153 13 room room NN 29007 153 14 with with IN 29007 153 15 a a DT 29007 153 16 good good JJ 29007 153 17 aspect aspect NN 29007 153 18 . . . 29007 154 1 Heavy heavy JJ 29007 154 2 , , , 29007 154 3 sombre sombre JJ 29007 154 4 furniture furniture NN 29007 154 5 , , , 29007 154 6 however however RB 29007 154 7 fashionable fashionable JJ 29007 154 8 , , , 29007 154 9 should should MD 29007 154 10 be be VB 29007 154 11 avoided avoid VBN 29007 154 12 . . . 29007 155 1 It -PRON- PRP 29007 155 2 is be VBZ 29007 155 3 unfortunate unfortunate JJ 29007 155 4 that that IN 29007 155 5 so so RB 29007 155 6 little little JJ 29007 155 7 attention attention NN 29007 155 8 is be VBZ 29007 155 9 paid pay VBN 29007 155 10 to to IN 29007 155 11 the the DT 29007 155 12 influence influence NN 29007 155 13 of of IN 29007 155 14 colour colour NN 29007 155 15 ; ; : 29007 155 16 a a DT 29007 155 17 warm warm JJ 29007 155 18 colouring colouring NN 29007 155 19 will will MD 29007 155 20 do do VB 29007 155 21 much much JJ 29007 155 22 to to TO 29007 155 23 give give VB 29007 155 24 a a DT 29007 155 25 bright bright JJ 29007 155 26 look look NN 29007 155 27 to to IN 29007 155 28 a a DT 29007 155 29 room room NN 29007 155 30 which which WDT 29007 155 31 would would MD 29007 155 32 otherwise otherwise RB 29007 155 33 be be VB 29007 155 34 dull dull JJ 29007 155 35 . . . 29007 156 1 The the DT 29007 156 2 influence influence NN 29007 156 3 of of IN 29007 156 4 the the DT 29007 156 5 mental mental JJ 29007 156 6 emotions emotion NNS 29007 156 7 on on IN 29007 156 8 the the DT 29007 156 9 digestion digestion NN 29007 156 10 is be VBZ 29007 156 11 so so RB 29007 156 12 great great JJ 29007 156 13 that that IN 29007 156 14 it -PRON- PRP 29007 156 15 is be VBZ 29007 156 16 important important JJ 29007 156 17 that that IN 29007 156 18 the the DT 29007 156 19 conversation conversation NN 29007 156 20 at at IN 29007 156 21 meals meal NNS 29007 156 22 should should MD 29007 156 23 be be VB 29007 156 24 as as RB 29007 156 25 cheerful cheerful JJ 29007 156 26 as as IN 29007 156 27 possible possible JJ 29007 156 28 , , , 29007 156 29 and and CC 29007 156 30 no no DT 29007 156 31 unpleasant unpleasant JJ 29007 156 32 subject subject NN 29007 156 33 should should MD 29007 156 34 be be VB 29007 156 35 discussed discuss VBN 29007 156 36 : : : 29007 156 37 anything anything NN 29007 156 38 that that WDT 29007 156 39 disturbs disturb VBZ 29007 156 40 the the DT 29007 156 41 appetite appetite NN 29007 156 42 disturbs disturb VBZ 29007 156 43 the the DT 29007 156 44 digestion digestion NN 29007 156 45 also also RB 29007 156 46 . . . 29007 157 1 With with IN 29007 157 2 these these DT 29007 157 3 points point NNS 29007 157 4 carefully carefully RB 29007 157 5 attended attend VBD 29007 157 6 to to IN 29007 157 7 -- -- : 29007 157 8 a a DT 29007 157 9 bright bright JJ 29007 157 10 room room NN 29007 157 11 , , , 29007 157 12 neatly neatly RB 29007 157 13 - - HYPH 29007 157 14 laid lay VBN 29007 157 15 table table NN 29007 157 16 , , , 29007 157 17 well well RB 29007 157 18 - - HYPH 29007 157 19 cooked cook VBN 29007 157 20 food food NN 29007 157 21 , , , 29007 157 22 and and CC 29007 157 23 cheerful cheerful JJ 29007 157 24 conversation conversation NN 29007 157 25 -- -- : 29007 157 26 dinner dinner NN 29007 157 27 , , , 29007 157 28 or or CC 29007 157 29 any any DT 29007 157 30 other other JJ 29007 157 31 meal meal NN 29007 157 32 , , , 29007 157 33 will will MD 29007 157 34 become become VB 29007 157 35 what what WP 29007 157 36 it -PRON- PRP 29007 157 37 should should MD 29007 157 38 be be VB 29007 157 39 , , , 29007 157 40 a a DT 29007 157 41 refreshment refreshment NN 29007 157 42 to to IN 29007 157 43 both both DT 29007 157 44 mind mind NN 29007 157 45 and and CC 29007 157 46 body body NN 29007 157 47 . . . 29007 158 1 HOW how WRB 29007 158 2 TO to IN 29007 158 3 COOK COOK NNP 29007 158 4 . . . 29007 159 1 Hints hint NNS 29007 159 2 to to IN 29007 159 3 Beginners Beginners NNPS 29007 159 4 . . . 29007 160 1 A a DT 29007 160 2 few few JJ 29007 160 3 hints hint NNS 29007 160 4 to to IN 29007 160 5 beginners beginner NNS 29007 160 6 on on IN 29007 160 7 the the DT 29007 160 8 proper proper JJ 29007 160 9 way way NN 29007 160 10 to to TO 29007 160 11 set set VB 29007 160 12 about about IN 29007 160 13 their -PRON- PRP$ 29007 160 14 work work NN 29007 160 15 may may MD 29007 160 16 be be VB 29007 160 17 , , , 29007 160 18 perhaps perhaps RB 29007 160 19 , , , 29007 160 20 of of IN 29007 160 21 some some DT 29007 160 22 use use NN 29007 160 23 ; ; : 29007 160 24 as as IN 29007 160 25 I -PRON- PRP 29007 160 26 know know VBP 29007 160 27 many many JJ 29007 160 28 people people NNS 29007 160 29 get get VBP 29007 160 30 disgusted disgust VBN 29007 160 31 with with IN 29007 160 32 cookery cookery NN 29007 160 33 at at IN 29007 160 34 the the DT 29007 160 35 very very JJ 29007 160 36 outset outset NN 29007 160 37 , , , 29007 160 38 and and CC 29007 160 39 after after IN 29007 160 40 one one CD 29007 160 41 attempt attempt NN 29007 160 42 , , , 29007 160 43 form form VB 29007 160 44 a a DT 29007 160 45 resolution resolution NN 29007 160 46 never never RB 29007 160 47 to to TO 29007 160 48 enter enter VB 29007 160 49 the the DT 29007 160 50 kitchen kitchen NN 29007 160 51 again again RB 29007 160 52 . . . 29007 161 1 They -PRON- PRP 29007 161 2 have have VBP 29007 161 3 spent spend VBN 29007 161 4 the the DT 29007 161 5 whole whole JJ 29007 161 6 morning morning NN 29007 161 7 trying try VBG 29007 161 8 to to TO 29007 161 9 make make VB 29007 161 10 a a DT 29007 161 11 single single JJ 29007 161 12 dish dish NN 29007 161 13 , , , 29007 161 14 and and CC 29007 161 15 that that DT 29007 161 16 has have VBZ 29007 161 17 proved prove VBN 29007 161 18 a a DT 29007 161 19 failure failure NN 29007 161 20 ; ; : 29007 161 21 they -PRON- PRP 29007 161 22 have have VBP 29007 161 23 become become VBN 29007 161 24 hot hot JJ 29007 161 25 , , , 29007 161 26 tired tired JJ 29007 161 27 , , , 29007 161 28 and and CC 29007 161 29 irritable irritable JJ 29007 161 30 , , , 29007 161 31 and and CC 29007 161 32 ill ill RB 29007 161 33 able able JJ 29007 161 34 to to TO 29007 161 35 bear bear VB 29007 161 36 the the DT 29007 161 37 laughter laughter NN 29007 161 38 their -PRON- PRP$ 29007 161 39 failure failure NN 29007 161 40 has have VBZ 29007 161 41 excited excite VBN 29007 161 42 . . . 29007 162 1 There there EX 29007 162 2 has have VBZ 29007 162 3 been be VBN 29007 162 4 a a DT 29007 162 5 waste waste NN 29007 162 6 of of IN 29007 162 7 material material NN 29007 162 8 to to IN 29007 162 9 no no DT 29007 162 10 purpose purpose NN 29007 162 11 , , , 29007 162 12 and and CC 29007 162 13 they -PRON- PRP 29007 162 14 conclude conclude VBP 29007 162 15 , , , 29007 162 16 therefore therefore RB 29007 162 17 , , , 29007 162 18 that that IN 29007 162 19 it -PRON- PRP 29007 162 20 is be VBZ 29007 162 21 useless useless JJ 29007 162 22 for for IN 29007 162 23 _ _ NNP 29007 162 24 them -PRON- PRP 29007 162 25 _ _ NNP 29007 162 26 to to TO 29007 162 27 make make VB 29007 162 28 any any DT 29007 162 29 further further JJ 29007 162 30 attempts attempt NNS 29007 162 31 . . . 29007 163 1 At at IN 29007 163 2 any any DT 29007 163 3 rate rate NN 29007 163 4 , , , 29007 163 5 they -PRON- PRP 29007 163 6 determine determine VBP 29007 163 7 that that IN 29007 163 8 they -PRON- PRP 29007 163 9 will will MD 29007 163 10 not not RB 29007 163 11 try try VB 29007 163 12 again again RB 29007 163 13 ' ' '' 29007 163 14 just just RB 29007 163 15 yet yet RB 29007 163 16 ; ; : 29007 163 17 ' ' '' 29007 163 18 and and CC 29007 163 19 that that DT 29007 163 20 often often RB 29007 163 21 means mean VBZ 29007 163 22 that that IN 29007 163 23 they -PRON- PRP 29007 163 24 do do VBP 29007 163 25 not not RB 29007 163 26 try try VB 29007 163 27 again again RB 29007 163 28 at at RB 29007 163 29 all all RB 29007 163 30 . . . 29007 164 1 This this DT 29007 164 2 disappointment disappointment NN 29007 164 3 and and CC 29007 164 4 fatigue fatigue NN 29007 164 5 is be VBZ 29007 164 6 generally generally RB 29007 164 7 the the DT 29007 164 8 result result NN 29007 164 9 of of IN 29007 164 10 want want NN 29007 164 11 of of IN 29007 164 12 method method NN 29007 164 13 and and CC 29007 164 14 forethought forethought NN 29007 164 15 . . . 29007 165 1 A a DT 29007 165 2 recipe recipe NN 29007 165 3 has have VBZ 29007 165 4 been be VBN 29007 165 5 taken take VBN 29007 165 6 into into IN 29007 165 7 the the DT 29007 165 8 kitchen kitchen NN 29007 165 9 to to TO 29007 165 10 be be VB 29007 165 11 tried try VBN 29007 165 12 ; ; : 29007 165 13 very very RB 29007 165 14 probably probably RB 29007 165 15 one one CD 29007 165 16 half half NN 29007 165 17 of of IN 29007 165 18 the the DT 29007 165 19 terms term NNS 29007 165 20 used use VBN 29007 165 21 in in IN 29007 165 22 it -PRON- PRP 29007 165 23 have have VBP 29007 165 24 not not RB 29007 165 25 been be VBN 29007 165 26 understood understand VBN 29007 165 27 by by IN 29007 165 28 the the DT 29007 165 29 would would MD 29007 165 30 - - HYPH 29007 165 31 be be VB 29007 165 32 cook cook NN 29007 165 33 . . . 29007 166 1 She -PRON- PRP 29007 166 2 at at IN 29007 166 3 once once RB 29007 166 4 begins begin VBZ 29007 166 5 to to TO 29007 166 6 make make VB 29007 166 7 the the DT 29007 166 8 dish dish NN 29007 166 9 , , , 29007 166 10 going go VBG 29007 166 11 to to IN 29007 166 12 the the DT 29007 166 13 recipe recipe NN 29007 166 14 to to TO 29007 166 15 look look VB 29007 166 16 for for IN 29007 166 17 each each DT 29007 166 18 article article NN 29007 166 19 required require VBN 29007 166 20 as as IN 29007 166 21 she -PRON- PRP 29007 166 22 wants want VBZ 29007 166 23 to to TO 29007 166 24 use use VB 29007 166 25 it -PRON- PRP 29007 166 26 . . . 29007 167 1 If if IN 29007 167 2 some some DT 29007 167 3 of of IN 29007 167 4 the the DT 29007 167 5 supplies supply NNS 29007 167 6 have have VBP 29007 167 7 run run VBN 29007 167 8 short short JJ 29007 167 9 , , , 29007 167 10 she -PRON- PRP 29007 167 11 has have VBZ 29007 167 12 perhaps perhaps RB 29007 167 13 to to TO 29007 167 14 wait wait VB 29007 167 15 in in IN 29007 167 16 the the DT 29007 167 17 middle middle NN 29007 167 18 of of IN 29007 167 19 her -PRON- PRP$ 29007 167 20 operations operation NNS 29007 167 21 while while IN 29007 167 22 she -PRON- PRP 29007 167 23 sends send VBZ 29007 167 24 to to TO 29007 167 25 purchase purchase VB 29007 167 26 them -PRON- PRP 29007 167 27 . . . 29007 168 1 Moreover moreover RB 29007 168 2 , , , 29007 168 3 when when WRB 29007 168 4 the the DT 29007 168 5 cake cake NN 29007 168 6 , , , 29007 168 7 pastry pastry NN 29007 168 8 , , , 29007 168 9 or or CC 29007 168 10 whatever whatever WDT 29007 168 11 it -PRON- PRP 29007 168 12 may may MD 29007 168 13 be be VB 29007 168 14 , , , 29007 168 15 is be VBZ 29007 168 16 made make VBN 29007 168 17 , , , 29007 168 18 the the DT 29007 168 19 fire fire NN 29007 168 20 has have VBZ 29007 168 21 very very RB 29007 168 22 likely likely RB 29007 168 23 been be VBN 29007 168 24 forgotten forget VBN 29007 168 25 . . . 29007 169 1 In in IN 29007 169 2 this this DT 29007 169 3 way way NN 29007 169 4 , , , 29007 169 5 even even RB 29007 169 6 if if IN 29007 169 7 the the DT 29007 169 8 dish dish NN 29007 169 9 has have VBZ 29007 169 10 been be VBN 29007 169 11 properly properly RB 29007 169 12 prepared prepare VBN 29007 169 13 , , , 29007 169 14 it -PRON- PRP 29007 169 15 is be VBZ 29007 169 16 spoiled spoil VBN 29007 169 17 in in IN 29007 169 18 the the DT 29007 169 19 cooking cooking NN 29007 169 20 . . . 29007 170 1 Those those DT 29007 170 2 , , , 29007 170 3 too too RB 29007 170 4 , , , 29007 170 5 who who WP 29007 170 6 have have VBP 29007 170 7 some some DT 29007 170 8 knowledge knowledge NN 29007 170 9 of of IN 29007 170 10 the the DT 29007 170 11 art art NN 29007 170 12 and and CC 29007 170 13 perhaps perhaps RB 29007 170 14 , , , 29007 170 15 can can MD 29007 170 16 cook cook VB 29007 170 17 fairly fairly RB 29007 170 18 well well RB 29007 170 19 , , , 29007 170 20 will will MD 29007 170 21 often often RB 29007 170 22 find find VB 29007 170 23 the the DT 29007 170 24 work work NN 29007 170 25 a a DT 29007 170 26 great great JJ 29007 170 27 fatigue fatigue NN 29007 170 28 and and CC 29007 170 29 toil toil NN 29007 170 30 . . . 29007 171 1 They -PRON- PRP 29007 171 2 spend spend VBP 29007 171 3 double double JJ 29007 171 4 or or CC 29007 171 5 treble treble JJ 29007 171 6 the the DT 29007 171 7 time time NN 29007 171 8 they -PRON- PRP 29007 171 9 need need VBP 29007 171 10 in in IN 29007 171 11 the the DT 29007 171 12 kitchen kitchen NN 29007 171 13 , , , 29007 171 14 just just RB 29007 171 15 for for IN 29007 171 16 the the DT 29007 171 17 want want NN 29007 171 18 of of IN 29007 171 19 a a DT 29007 171 20 little little JJ 29007 171 21 judicious judicious JJ 29007 171 22 management management NN 29007 171 23 . . . 29007 172 1 Before before IN 29007 172 2 trying try VBG 29007 172 3 a a DT 29007 172 4 recipe recipe NN 29007 172 5 read read VBN 29007 172 6 it -PRON- PRP 29007 172 7 over over RP 29007 172 8 , , , 29007 172 9 _ _ NNP 29007 172 10 carefully carefully RB 29007 172 11 _ _ NNP 29007 172 12 notice notice NN 29007 172 13 how how WRB 29007 172 14 a a DT 29007 172 15 dish dish NN 29007 172 16 is be VBZ 29007 172 17 to to TO 29007 172 18 be be VB 29007 172 19 cooked cook VBN 29007 172 20 , , , 29007 172 21 and and CC 29007 172 22 make make VB 29007 172 23 up up RP 29007 172 24 the the DT 29007 172 25 fire fire NN 29007 172 26 accordingly accordingly RB 29007 172 27 . . . 29007 173 1 If if IN 29007 173 2 it -PRON- PRP 29007 173 3 is be VBZ 29007 173 4 pastry pastry NN 29007 173 5 , , , 29007 173 6 take take VB 29007 173 7 means mean NNS 29007 173 8 to to TO 29007 173 9 get get VB 29007 173 10 the the DT 29007 173 11 oven oven JJ 29007 173 12 hot hot JJ 29007 173 13 ; ; : 29007 173 14 if if IN 29007 173 15 a a DT 29007 173 16 boiled boil VBN 29007 173 17 pudding pudding NN 29007 173 18 , , , 29007 173 19 make make VB 29007 173 20 a a DT 29007 173 21 good good JJ 29007 173 22 fire fire NN 29007 173 23 , , , 29007 173 24 and and CC 29007 173 25 put put VBD 29007 173 26 a a DT 29007 173 27 large large JJ 29007 173 28 saucepan saucepan NN 29007 173 29 of of IN 29007 173 30 water water NN 29007 173 31 on on RB 29007 173 32 to to TO 29007 173 33 cook cook VB 29007 173 34 it -PRON- PRP 29007 173 35 in in RP 29007 173 36 before before IN 29007 173 37 doing do VBG 29007 173 38 anything anything NN 29007 173 39 else else RB 29007 173 40 . . . 29007 174 1 When when WRB 29007 174 2 this this DT 29007 174 3 most most RBS 29007 174 4 important important JJ 29007 174 5 matter matter NN 29007 174 6 is be VBZ 29007 174 7 attended attend VBN 29007 174 8 to to TO 29007 174 9 , , , 29007 174 10 put put VB 29007 174 11 all all PDT 29007 174 12 the the DT 29007 174 13 materials material NNS 29007 174 14 required require VBN 29007 174 15 on on IN 29007 174 16 the the DT 29007 174 17 table table NN 29007 174 18 with with IN 29007 174 19 the the DT 29007 174 20 weights weight NNS 29007 174 21 and and CC 29007 174 22 scales scale NNS 29007 174 23 ; ; : 29007 174 24 notice notice VB 29007 174 25 what what WP 29007 174 26 cooking cooking NN 29007 174 27 utensils utensil NNS 29007 174 28 will will MD 29007 174 29 be be VB 29007 174 30 required require VBN 29007 174 31 , , , 29007 174 32 see see VB 29007 174 33 that that IN 29007 174 34 they -PRON- PRP 29007 174 35 are be VBP 29007 174 36 all all RB 29007 174 37 clean clean JJ 29007 174 38 and and CC 29007 174 39 ready ready JJ 29007 174 40 for for IN 29007 174 41 use use NN 29007 174 42 , , , 29007 174 43 and and CC 29007 174 44 put put VBD 29007 174 45 them -PRON- PRP 29007 174 46 near near RB 29007 174 47 to to IN 29007 174 48 hand hand VB 29007 174 49 . . . 29007 175 1 If if IN 29007 175 2 , , , 29007 175 3 for for IN 29007 175 4 example example NN 29007 175 5 , , , 29007 175 6 you -PRON- PRP 29007 175 7 want want VBP 29007 175 8 to to TO 29007 175 9 make make VB 29007 175 10 a a DT 29007 175 11 cake cake NN 29007 175 12 , , , 29007 175 13 proceed proceed VB 29007 175 14 in in IN 29007 175 15 this this DT 29007 175 16 manner:--Attend manner:--attend NN 29007 175 17 first first RB 29007 175 18 to to IN 29007 175 19 the the DT 29007 175 20 fire fire NN 29007 175 21 to to TO 29007 175 22 get get VB 29007 175 23 the the DT 29007 175 24 oven oven NN 29007 175 25 lightly lightly RB 29007 175 26 heated heat VBN 29007 175 27 , , , 29007 175 28 then then RB 29007 175 29 put put VB 29007 175 30 out out RP 29007 175 31 the the DT 29007 175 32 weights weight NNS 29007 175 33 and and CC 29007 175 34 scales scale NNS 29007 175 35 and and CC 29007 175 36 all all DT 29007 175 37 necessary necessary JJ 29007 175 38 materials material NNS 29007 175 39 ; ; , 29007 175 40 put put VB 29007 175 41 a a DT 29007 175 42 basin basin NN 29007 175 43 on on IN 29007 175 44 the the DT 29007 175 45 table table NN 29007 175 46 for for IN 29007 175 47 mixing mix VBG 29007 175 48 , , , 29007 175 49 two two CD 29007 175 50 or or CC 29007 175 51 three three CD 29007 175 52 cups cup NNS 29007 175 53 for for IN 29007 175 54 breaking break VBG 29007 175 55 eggs egg NNS 29007 175 56 in in IN 29007 175 57 , , , 29007 175 58 one one CD 29007 175 59 or or CC 29007 175 60 two two CD 29007 175 61 plates plate NNS 29007 175 62 to to TO 29007 175 63 put put VB 29007 175 64 the the DT 29007 175 65 different different JJ 29007 175 66 ingredients ingredient NNS 29007 175 67 on on IN 29007 175 68 as as IN 29007 175 69 they -PRON- PRP 29007 175 70 are be VBP 29007 175 71 measured measure VBN 29007 175 72 , , , 29007 175 73 a a DT 29007 175 74 grater grater NN 29007 175 75 , , , 29007 175 76 and and CC 29007 175 77 anything anything NN 29007 175 78 else else RB 29007 175 79 that that WDT 29007 175 80 may may MD 29007 175 81 be be VB 29007 175 82 required require VBN 29007 175 83 . . . 29007 176 1 Then then RB 29007 176 2 carefully carefully RB 29007 176 3 weigh weigh VB 29007 176 4 the the DT 29007 176 5 materials material NNS 29007 176 6 , , , 29007 176 7 taking take VBG 29007 176 8 the the DT 29007 176 9 exact exact JJ 29007 176 10 quantities quantity NNS 29007 176 11 named name VBN 29007 176 12 in in IN 29007 176 13 the the DT 29007 176 14 recipe recipe NN 29007 176 15 . . . 29007 177 1 Prepare prepare VB 29007 177 2 them -PRON- PRP 29007 177 3 all all DT 29007 177 4 before before IN 29007 177 5 mixing mix VBG 29007 177 6 any any DT 29007 177 7 of of IN 29007 177 8 them -PRON- PRP 29007 177 9 . . . 29007 178 1 Wash wash VB 29007 178 2 and and CC 29007 178 3 pick pick VB 29007 178 4 over over IN 29007 178 5 the the DT 29007 178 6 currants currant NNS 29007 178 7 , , , 29007 178 8 and and CC 29007 178 9 while while IN 29007 178 10 they -PRON- PRP 29007 178 11 are be VBP 29007 178 12 drying dry VBG 29007 178 13 , , , 29007 178 14 cut cut VBD 29007 178 15 up up RP 29007 178 16 all all PDT 29007 178 17 the the DT 29007 178 18 candied candy VBN 29007 178 19 peel peel NN 29007 178 20 ; ; : 29007 178 21 beat beat VBD 29007 178 22 up up RP 29007 178 23 the the DT 29007 178 24 eggs egg NNS 29007 178 25 , , , 29007 178 26 and and CC 29007 178 27 grease grease VB 29007 178 28 and and CC 29007 178 29 prepare prepare VB 29007 178 30 the the DT 29007 178 31 cake cake NN 29007 178 32 - - HYPH 29007 178 33 tin tin NN 29007 178 34 . . . 29007 179 1 The the DT 29007 179 2 butter butter NN 29007 179 3 should should MD 29007 179 4 then then RB 29007 179 5 be be VB 29007 179 6 rubbed rub VBN 29007 179 7 into into IN 29007 179 8 the the DT 29007 179 9 flour flour NN 29007 179 10 , , , 29007 179 11 and and CC 29007 179 12 the the DT 29007 179 13 other other JJ 29007 179 14 dry dry JJ 29007 179 15 ingredients ingredient NNS 29007 179 16 should should MD 29007 179 17 be be VB 29007 179 18 added add VBN 29007 179 19 . . . 29007 180 1 The the DT 29007 180 2 cake cake NN 29007 180 3 should should MD 29007 180 4 then then RB 29007 180 5 be be VB 29007 180 6 quickly quickly RB 29007 180 7 mixed mixed JJ 29007 180 8 , , , 29007 180 9 put put VBN 29007 180 10 into into IN 29007 180 11 its -PRON- PRP$ 29007 180 12 tin tin NN 29007 180 13 , , , 29007 180 14 and and CC 29007 180 15 placed place VBN 29007 180 16 at at IN 29007 180 17 once once RB 29007 180 18 in in IN 29007 180 19 a a DT 29007 180 20 hot hot JJ 29007 180 21 oven oven NN 29007 180 22 . . . 29007 181 1 If if IN 29007 181 2 several several JJ 29007 181 3 dishes dish NNS 29007 181 4 are be VBP 29007 181 5 to to TO 29007 181 6 be be VB 29007 181 7 made make VBN 29007 181 8 , , , 29007 181 9 a a DT 29007 181 10 little little JJ 29007 181 11 thought thought NN 29007 181 12 beforehand beforehand RB 29007 181 13 will will MD 29007 181 14 often often RB 29007 181 15 prevent prevent VB 29007 181 16 a a DT 29007 181 17 very very RB 29007 181 18 great great JJ 29007 181 19 deal deal NN 29007 181 20 of of IN 29007 181 21 fatigue fatigue NN 29007 181 22 and and CC 29007 181 23 waste waste NN 29007 181 24 of of IN 29007 181 25 time time NN 29007 181 26 . . . 29007 182 1 Suppose suppose VB 29007 182 2 , , , 29007 182 3 for for IN 29007 182 4 example example NN 29007 182 5 , , , 29007 182 6 that that IN 29007 182 7 you -PRON- PRP 29007 182 8 wish wish VBP 29007 182 9 to to TO 29007 182 10 prepare prepare VB 29007 182 11 two two CD 29007 182 12 or or CC 29007 182 13 three three CD 29007 182 14 dishes dish NNS 29007 182 15 for for IN 29007 182 16 supper supper NN 29007 182 17 and and CC 29007 182 18 to to TO 29007 182 19 make make VB 29007 182 20 some some DT 29007 182 21 cakes cake NNS 29007 182 22 for for IN 29007 182 23 tea tea NN 29007 182 24 . . . 29007 183 1 You -PRON- PRP 29007 183 2 have have VBP 29007 183 3 , , , 29007 183 4 perhaps perhaps RB 29007 183 5 , , , 29007 183 6 decided decide VBD 29007 183 7 to to TO 29007 183 8 have have VB 29007 183 9 a a DT 29007 183 10 chicken chicken NN 29007 183 11 coated coat VBN 29007 183 12 with with IN 29007 183 13 Béchamel Béchamel NNP 29007 183 14 sauce sauce NN 29007 183 15 , , , 29007 183 16 a a DT 29007 183 17 _ _ NNP 29007 183 18 gâteau gâteau NN 29007 183 19 _ _ NNP 29007 183 20 of of IN 29007 183 21 apples apple NNS 29007 183 22 with with IN 29007 183 23 whipped whip VBN 29007 183 24 cream cream NN 29007 183 25 , , , 29007 183 26 a a DT 29007 183 27 custard custard JJ 29007 183 28 pudding pudding NN 29007 183 29 , , , 29007 183 30 and and CC 29007 183 31 some some DT 29007 183 32 rock rock NN 29007 183 33 cakes cake NNS 29007 183 34 . . . 29007 184 1 Make make VB 29007 184 2 , , , 29007 184 3 the the DT 29007 184 4 day day NN 29007 184 5 before before RB 29007 184 6 , , , 29007 184 7 if if IN 29007 184 8 possible possible JJ 29007 184 9 , , , 29007 184 10 a a DT 29007 184 11 list list NN 29007 184 12 of of IN 29007 184 13 the the DT 29007 184 14 articles article NNS 29007 184 15 required require VBN 29007 184 16 for for IN 29007 184 17 the the DT 29007 184 18 different different JJ 29007 184 19 dishes dish NNS 29007 184 20 , , , 29007 184 21 and and CC 29007 184 22 order order VB 29007 184 23 what what WP 29007 184 24 is be VBZ 29007 184 25 necessary necessary JJ 29007 184 26 in in IN 29007 184 27 good good JJ 29007 184 28 time time NN 29007 184 29 , , , 29007 184 30 so so IN 29007 184 31 that that IN 29007 184 32 there there EX 29007 184 33 may may MD 29007 184 34 be be VB 29007 184 35 no no DT 29007 184 36 delay delay NN 29007 184 37 the the DT 29007 184 38 next next JJ 29007 184 39 morning morning NN 29007 184 40 . . . 29007 185 1 Have have VB 29007 185 2 the the DT 29007 185 3 kitchen kitchen NN 29007 185 4 quite quite RB 29007 185 5 clear clear JJ 29007 185 6 from from IN 29007 185 7 all all DT 29007 185 8 litters litter NNS 29007 185 9 before before IN 29007 185 10 you -PRON- PRP 29007 185 11 begin begin VBP 29007 185 12 to to TO 29007 185 13 work work VB 29007 185 14 . . . 29007 186 1 No no DT 29007 186 2 one one NN 29007 186 3 can can MD 29007 186 4 cook cook VB 29007 186 5 well well RB 29007 186 6 in in IN 29007 186 7 a a DT 29007 186 8 muddle muddle NN 29007 186 9 . . . 29007 187 1 Then then RB 29007 187 2 commence commence VB 29007 187 3 operations operation NNS 29007 187 4 by by IN 29007 187 5 making make VBG 29007 187 6 up up RP 29007 187 7 the the DT 29007 187 8 fire fire NN 29007 187 9 and and CC 29007 187 10 putting put VBG 29007 187 11 a a DT 29007 187 12 saucepan saucepan NN 29007 187 13 of of IN 29007 187 14 stock stock NN 29007 187 15 , , , 29007 187 16 or or CC 29007 187 17 water water NN 29007 187 18 , , , 29007 187 19 on on RB 29007 187 20 to to TO 29007 187 21 boil boil VB 29007 187 22 for for IN 29007 187 23 the the DT 29007 187 24 chicken chicken NN 29007 187 25 . . . 29007 188 1 Next next RB 29007 188 2 put put VB 29007 188 3 the the DT 29007 188 4 gelatine gelatine NN 29007 188 5 to to TO 29007 188 6 soak soak VB 29007 188 7 for for IN 29007 188 8 the the DT 29007 188 9 _ _ NNP 29007 188 10 gâteau gâteau NN 29007 188 11 _ _ NNP 29007 188 12 , , , 29007 188 13 not not RB 29007 188 14 forgetting forget VBG 29007 188 15 a a DT 29007 188 16 little little JJ 29007 188 17 in in IN 29007 188 18 the the DT 29007 188 19 Béchamel Béchamel NNP 29007 188 20 sauce sauce NN 29007 188 21 . . . 29007 189 1 The the DT 29007 189 2 longer long JJR 29007 189 3 gelatine gelatine NN 29007 189 4 soaks soak VBZ 29007 189 5 , , , 29007 189 6 the the DT 29007 189 7 more more RBR 29007 189 8 quickly quickly RB 29007 189 9 it -PRON- PRP 29007 189 10 will will MD 29007 189 11 dissolve dissolve VB 29007 189 12 . . . 29007 190 1 Then then RB 29007 190 2 slice slice VB 29007 190 3 the the DT 29007 190 4 apples apple NNS 29007 190 5 and and CC 29007 190 6 put put VBD 29007 190 7 them -PRON- PRP 29007 190 8 to to TO 29007 190 9 stew stew VB 29007 190 10 with with IN 29007 190 11 the the DT 29007 190 12 sugar sugar NN 29007 190 13 , , , 29007 190 14 so so IN 29007 190 15 that that IN 29007 190 16 they -PRON- PRP 29007 190 17 may may MD 29007 190 18 be be VB 29007 190 19 cooking cook VBG 29007 190 20 while while IN 29007 190 21 you -PRON- PRP 29007 190 22 are be VBP 29007 190 23 preparing prepare VBG 29007 190 24 something something NN 29007 190 25 else else RB 29007 190 26 . . . 29007 191 1 Afterwards afterwards RB 29007 191 2 truss truss VB 29007 191 3 the the DT 29007 191 4 chicken chicken NN 29007 191 5 ; ; : 29007 191 6 and and CC 29007 191 7 probably probably RB 29007 191 8 , , , 29007 191 9 by by IN 29007 191 10 the the DT 29007 191 11 time time NN 29007 191 12 it -PRON- PRP 29007 191 13 is be VBZ 29007 191 14 ready ready JJ 29007 191 15 , , , 29007 191 16 the the DT 29007 191 17 water water NN 29007 191 18 or or CC 29007 191 19 stock stock NN 29007 191 20 in in IN 29007 191 21 the the DT 29007 191 22 saucepan saucepan NN 29007 191 23 will will MD 29007 191 24 be be VB 29007 191 25 boiling boil VBG 29007 191 26 . . . 29007 192 1 Put put VB 29007 192 2 the the DT 29007 192 3 chicken chicken NN 29007 192 4 into into IN 29007 192 5 it -PRON- PRP 29007 192 6 to to IN 29007 192 7 simmer simmer VB 29007 192 8 gently gently RB 29007 192 9 , , , 29007 192 10 noticing notice VBG 29007 192 11 the the DT 29007 192 12 time time NN 29007 192 13 , , , 29007 192 14 so so IN 29007 192 15 that that IN 29007 192 16 it -PRON- PRP 29007 192 17 may may MD 29007 192 18 not not RB 29007 192 19 be be VB 29007 192 20 over over RB 29007 192 21 - - HYPH 29007 192 22 cooked cook VBN 29007 192 23 . . . 29007 193 1 Then then RB 29007 193 2 prepare prepare VB 29007 193 3 the the DT 29007 193 4 ingredients ingredient NNS 29007 193 5 for for IN 29007 193 6 the the DT 29007 193 7 rock rock NN 29007 193 8 cakes cake NNS 29007 193 9 ; ; , 29007 193 10 mixing mix VBG 29007 193 11 them -PRON- PRP 29007 193 12 -- -- : 29007 193 13 as as IN 29007 193 14 they -PRON- PRP 29007 193 15 require require VBP 29007 193 16 a a DT 29007 193 17 quick quick JJ 29007 193 18 oven oven NN 29007 193 19 -- -- : 29007 193 20 before before IN 29007 193 21 the the DT 29007 193 22 pudding pudding NN 29007 193 23 . . . 29007 194 1 While while IN 29007 194 2 they -PRON- PRP 29007 194 3 are be VBP 29007 194 4 cooking cook VBG 29007 194 5 , , , 29007 194 6 prepare prepare VB 29007 194 7 the the DT 29007 194 8 custard custard NN 29007 194 9 ; ; : 29007 194 10 and and CC 29007 194 11 by by IN 29007 194 12 the the DT 29007 194 13 time time NN 29007 194 14 it -PRON- PRP 29007 194 15 is be VBZ 29007 194 16 made make VBN 29007 194 17 , , , 29007 194 18 the the DT 29007 194 19 cakes cake NNS 29007 194 20 , , , 29007 194 21 if if IN 29007 194 22 the the DT 29007 194 23 oven oven NN 29007 194 24 is be VBZ 29007 194 25 properly properly RB 29007 194 26 hot hot JJ 29007 194 27 , , , 29007 194 28 will will MD 29007 194 29 be be VB 29007 194 30 sufficiently sufficiently RB 29007 194 31 set set VBN 29007 194 32 to to TO 29007 194 33 admit admit VB 29007 194 34 of of IN 29007 194 35 the the DT 29007 194 36 heat heat NN 29007 194 37 being be VBG 29007 194 38 moderated moderate VBN 29007 194 39 . . . 29007 195 1 Now now RB 29007 195 2 make make VB 29007 195 3 the the DT 29007 195 4 Béchamel Béchamel NNP 29007 195 5 sauce sauce NN 29007 195 6 ; ; : 29007 195 7 strain strain VB 29007 195 8 it -PRON- PRP 29007 195 9 and and CC 29007 195 10 add add VB 29007 195 11 the the DT 29007 195 12 dissolved dissolve VBN 29007 195 13 gelatine gelatine NN 29007 195 14 . . . 29007 196 1 Take take VB 29007 196 2 up up RP 29007 196 3 the the DT 29007 196 4 chicken chicken NN 29007 196 5 , , , 29007 196 6 remove remove VB 29007 196 7 the the DT 29007 196 8 skewers skewer NNS 29007 196 9 , , , 29007 196 10 place place VB 29007 196 11 it -PRON- PRP 29007 196 12 on on IN 29007 196 13 a a DT 29007 196 14 dish dish NN 29007 196 15 , , , 29007 196 16 and and CC 29007 196 17 coat coat VB 29007 196 18 it -PRON- PRP 29007 196 19 nicely nicely RB 29007 196 20 with with IN 29007 196 21 the the DT 29007 196 22 sauce sauce NN 29007 196 23 . . . 29007 197 1 Then then RB 29007 197 2 rub rub VB 29007 197 3 the the DT 29007 197 4 apples apple NNS 29007 197 5 through through IN 29007 197 6 the the DT 29007 197 7 sieve sieve NN 29007 197 8 , , , 29007 197 9 and and CC 29007 197 10 finish finish NN 29007 197 11 making make VBG 29007 197 12 the the DT 29007 197 13 _ _ NNP 29007 197 14 gâteau gâteau NN 29007 197 15 _ _ NNP 29007 197 16 . . . 29007 198 1 By by IN 29007 198 2 this this DT 29007 198 3 time time NN 29007 198 4 the the DT 29007 198 5 chicken chicken NN 29007 198 6 , , , 29007 198 7 _ _ NNP 29007 198 8 gâteau gâteau NN 29007 198 9 _ _ NNP 29007 198 10 , , , 29007 198 11 and and CC 29007 198 12 rock rock NN 29007 198 13 cakes cake NNS 29007 198 14 are be VBP 29007 198 15 made make VBN 29007 198 16 , , , 29007 198 17 and and CC 29007 198 18 the the DT 29007 198 19 custard custard NN 29007 198 20 will will MD 29007 198 21 be be VB 29007 198 22 cooking cook VBG 29007 198 23 . . . 29007 199 1 While while IN 29007 199 2 waiting wait VBG 29007 199 3 for for IN 29007 199 4 the the DT 29007 199 5 custard custard NN 29007 199 6 , , , 29007 199 7 whip whip VB 29007 199 8 the the DT 29007 199 9 cream cream NN 29007 199 10 for for IN 29007 199 11 the the DT 29007 199 12 _ _ NNP 29007 199 13 gâteau gâteau NN 29007 199 14 _ _ NNP 29007 199 15 and and CC 29007 199 16 put put VBD 29007 199 17 it -PRON- PRP 29007 199 18 on on IN 29007 199 19 a a DT 29007 199 20 sieve sieve NN 29007 199 21 to to TO 29007 199 22 drain drain VB 29007 199 23 ; ; : 29007 199 24 prepare prepare VB 29007 199 25 any any DT 29007 199 26 decorations decoration NNS 29007 199 27 you -PRON- PRP 29007 199 28 may may MD 29007 199 29 intend intend VB 29007 199 30 to to TO 29007 199 31 put put VB 29007 199 32 on on IN 29007 199 33 the the DT 29007 199 34 fowl fowl NN 29007 199 35 , , , 29007 199 36 and and CC 29007 199 37 lay lie VBD 29007 199 38 them -PRON- PRP 29007 199 39 on on IN 29007 199 40 a a DT 29007 199 41 plate plate NN 29007 199 42 near near IN 29007 199 43 to to IN 29007 199 44 it -PRON- PRP 29007 199 45 in in IN 29007 199 46 the the DT 29007 199 47 pantry pantry NN 29007 199 48 , , , 29007 199 49 ready ready JJ 29007 199 50 to to TO 29007 199 51 put put VB 29007 199 52 on on RP 29007 199 53 just just RB 29007 199 54 before before IN 29007 199 55 serving serve VBG 29007 199 56 . . . 29007 200 1 Everything everything NN 29007 200 2 will will MD 29007 200 3 now now RB 29007 200 4 be be VB 29007 200 5 ready ready JJ 29007 200 6 . . . 29007 201 1 With with IN 29007 201 2 just just RB 29007 201 3 a a DT 29007 201 4 little little JJ 29007 201 5 management management NN 29007 201 6 , , , 29007 201 7 even even RB 29007 201 8 a a DT 29007 201 9 slow slow JJ 29007 201 10 worker worker NN 29007 201 11 would would MD 29007 201 12 scarcely scarcely RB 29007 201 13 take take VB 29007 201 14 a a DT 29007 201 15 longer long JJR 29007 201 16 time time NN 29007 201 17 to to TO 29007 201 18 make make VB 29007 201 19 these these DT 29007 201 20 dishes dish NNS 29007 201 21 than than IN 29007 201 22 an an DT 29007 201 23 hour hour NN 29007 201 24 and and CC 29007 201 25 a a DT 29007 201 26 half half NN 29007 201 27 . . . 29007 202 1 Whatever whatever WDT 29007 202 2 failures failure NNS 29007 202 3 and and CC 29007 202 4 disappointments disappointment NNS 29007 202 5 you -PRON- PRP 29007 202 6 may may MD 29007 202 7 meet meet VB 29007 202 8 with with IN 29007 202 9 at at IN 29007 202 10 first first RB 29007 202 11 , , , 29007 202 12 do do VB 29007 202 13 not not RB 29007 202 14 be be VB 29007 202 15 discouraged discourage VBN 29007 202 16 . . . 29007 203 1 Success success NN 29007 203 2 is be VBZ 29007 203 3 certain certain JJ 29007 203 4 if if IN 29007 203 5 you -PRON- PRP 29007 203 6 will will MD 29007 203 7 only only RB 29007 203 8 have have VB 29007 203 9 a a DT 29007 203 10 little little JJ 29007 203 11 patience patience NN 29007 203 12 and and CC 29007 203 13 perseverance perseverance NN 29007 203 14 . . . 29007 204 1 Do do VB 29007 204 2 not not RB 29007 204 3 be be VB 29007 204 4 disheartened dishearten VBN 29007 204 5 because because IN 29007 204 6 you -PRON- PRP 29007 204 7 feel feel VBP 29007 204 8 very very RB 29007 204 9 awkward awkward JJ 29007 204 10 , , , 29007 204 11 and and CC 29007 204 12 because because IN 29007 204 13 you -PRON- PRP 29007 204 14 not not RB 29007 204 15 unfrequently unfrequently RB 29007 204 16 forget forget VBP 29007 204 17 the the DT 29007 204 18 oven oven NN 29007 204 19 , , , 29007 204 20 and and CC 29007 204 21 let let VB 29007 204 22 your -PRON- PRP$ 29007 204 23 cakes cake NNS 29007 204 24 and and CC 29007 204 25 pastry pastry NN 29007 204 26 burn burn VBP 29007 204 27 . . . 29007 205 1 Try try VB 29007 205 2 not not RB 29007 205 3 to to TO 29007 205 4 mind mind VB 29007 205 5 the the DT 29007 205 6 banter banter NN 29007 205 7 of of IN 29007 205 8 your -PRON- PRP$ 29007 205 9 relations relation NNS 29007 205 10 and and CC 29007 205 11 friends friend NNS 29007 205 12 at at IN 29007 205 13 any any DT 29007 205 14 possible possible JJ 29007 205 15 failure failure NN 29007 205 16 . . . 29007 206 1 Many many JJ 29007 206 2 well well RB 29007 206 3 - - HYPH 29007 206 4 meaning mean VBG 29007 206 5 efforts effort NNS 29007 206 6 to to TO 29007 206 7 acquire acquire VB 29007 206 8 this this DT 29007 206 9 useful useful JJ 29007 206 10 knowledge knowledge NN 29007 206 11 have have VBP 29007 206 12 been be VBN 29007 206 13 nipped nip VBN 29007 206 14 in in IN 29007 206 15 the the DT 29007 206 16 bud bud NN 29007 206 17 by by IN 29007 206 18 the the DT 29007 206 19 thoughtless thoughtless JJ 29007 206 20 , , , 29007 206 21 silly silly JJ 29007 206 22 way way NN 29007 206 23 in in IN 29007 206 24 which which WDT 29007 206 25 some some DT 29007 206 26 people people NNS 29007 206 27 will will MD 29007 206 28 laugh laugh VB 29007 206 29 at at IN 29007 206 30 any any DT 29007 206 31 mistake mistake NN 29007 206 32 or or CC 29007 206 33 blunder blunder NN 29007 206 34 . . . 29007 207 1 A a DT 29007 207 2 cake cake NN 29007 207 3 which which WDT 29007 207 4 has have VBZ 29007 207 5 caught catch VBN 29007 207 6 in in IN 29007 207 7 baking baking NN 29007 207 8 , , , 29007 207 9 or or CC 29007 207 10 a a DT 29007 207 11 pudding pudding NN 29007 207 12 with with IN 29007 207 13 the the DT 29007 207 14 sugar sugar NN 29007 207 15 left leave VBN 29007 207 16 out out RP 29007 207 17 , , , 29007 207 18 will will MD 29007 207 19 probably probably RB 29007 207 20 afford afford VB 29007 207 21 them -PRON- PRP 29007 207 22 an an DT 29007 207 23 inexhaustible inexhaustible JJ 29007 207 24 subject subject NN 29007 207 25 of of IN 29007 207 26 mirth mirth NNP 29007 207 27 . . . 29007 208 1 Make make VB 29007 208 2 up up RP 29007 208 3 your -PRON- PRP$ 29007 208 4 mind mind NN 29007 208 5 , , , 29007 208 6 however however RB 29007 208 7 , , , 29007 208 8 not not RB 29007 208 9 to to TO 29007 208 10 be be VB 29007 208 11 discouraged discourage VBN 29007 208 12 by by IN 29007 208 13 any any DT 29007 208 14 of of IN 29007 208 15 these these DT 29007 208 16 things thing NNS 29007 208 17 . . . 29007 209 1 Practice practice NN 29007 209 2 will will MD 29007 209 3 give give VB 29007 209 4 nimbleness nimbleness NN 29007 209 5 to to IN 29007 209 6 your -PRON- PRP$ 29007 209 7 fingers finger NNS 29007 209 8 and and CC 29007 209 9 strength strength NN 29007 209 10 to to IN 29007 209 11 your -PRON- PRP$ 29007 209 12 memory memory NN 29007 209 13 . . . 29007 210 1 As as IN 29007 210 2 regards regard VBZ 29007 210 3 any any DT 29007 210 4 laughter laughter NN 29007 210 5 your -PRON- PRP$ 29007 210 6 mistakes mistake NNS 29007 210 7 may may MD 29007 210 8 cause cause VB 29007 210 9 , , , 29007 210 10 only only RB 29007 210 11 persevere persevere RB 29007 210 12 , , , 29007 210 13 and and CC 29007 210 14 it -PRON- PRP 29007 210 15 will will MD 29007 210 16 not not RB 29007 210 17 be be VB 29007 210 18 long long RB 29007 210 19 before before IN 29007 210 20 the the DT 29007 210 21 laugh laugh NN 29007 210 22 will will MD 29007 210 23 be be VB 29007 210 24 on on IN 29007 210 25 your -PRON- PRP$ 29007 210 26 side side NN 29007 210 27 . . . 29007 211 1 But but CC 29007 211 2 keep keep VB 29007 211 3 in in IN 29007 211 4 mind mind NN 29007 211 5 in in IN 29007 211 6 any any DT 29007 211 7 of of IN 29007 211 8 your -PRON- PRP$ 29007 211 9 attempts attempt NNS 29007 211 10 that that IN 29007 211 11 you -PRON- PRP 29007 211 12 must must MD 29007 211 13 be be VB 29007 211 14 _ _ NNP 29007 211 15 exact exact JJ 29007 211 16 _ _ NNP 29007 211 17 in in IN 29007 211 18 all all DT 29007 211 19 you -PRON- PRP 29007 211 20 do do VBP 29007 211 21 . . . 29007 212 1 If if IN 29007 212 2 you -PRON- PRP 29007 212 3 try try VBP 29007 212 4 to to TO 29007 212 5 cook cook VB 29007 212 6 without without IN 29007 212 7 paying pay VBG 29007 212 8 strict strict JJ 29007 212 9 attention attention NN 29007 212 10 to to IN 29007 212 11 weights weight NNS 29007 212 12 of of IN 29007 212 13 the the DT 29007 212 14 materials material NNS 29007 212 15 to to TO 29007 212 16 be be VB 29007 212 17 used use VBN 29007 212 18 and and CC 29007 212 19 to to IN 29007 212 20 the the DT 29007 212 21 other other JJ 29007 212 22 directions direction NNS 29007 212 23 , , , 29007 212 24 you -PRON- PRP 29007 212 25 will will MD 29007 212 26 deserve deserve VB 29007 212 27 to to TO 29007 212 28 fail fail VB 29007 212 29 . . . 29007 213 1 Be be VB 29007 213 2 very very RB 29007 213 3 particular particular JJ 29007 213 4 in in IN 29007 213 5 measuring measure VBG 29007 213 6 quantities quantity NNS 29007 213 7 ; ; : 29007 213 8 bear bear VB 29007 213 9 in in IN 29007 213 10 mind mind NN 29007 213 11 that that IN 29007 213 12 carelessness carelessness NN 29007 213 13 in in IN 29007 213 14 this this DT 29007 213 15 respect respect NN 29007 213 16 is be VBZ 29007 213 17 no no DT 29007 213 18 mark mark NN 29007 213 19 of of IN 29007 213 20 a a DT 29007 213 21 superior superior JJ 29007 213 22 cook cook NN 29007 213 23 as as IN 29007 213 24 some some DT 29007 213 25 people people NNS 29007 213 26 imagine imagine VBP 29007 213 27 , , , 29007 213 28 but but CC 29007 213 29 rather rather RB 29007 213 30 of of IN 29007 213 31 a a DT 29007 213 32 careless careless JJ 29007 213 33 or or CC 29007 213 34 ignorant ignorant JJ 29007 213 35 one one CD 29007 213 36 . . . 29007 214 1 As as IN 29007 214 2 whatever whatever WDT 29007 214 3 is be VBZ 29007 214 4 worth worth JJ 29007 214 5 doing do VBG 29007 214 6 at at RB 29007 214 7 all all RB 29007 214 8 is be VBZ 29007 214 9 worth worth JJ 29007 214 10 doing do VBG 29007 214 11 well well RB 29007 214 12 , , , 29007 214 13 bring bring VB 29007 214 14 all all DT 29007 214 15 your -PRON- PRP$ 29007 214 16 intelligence intelligence NN 29007 214 17 to to TO 29007 214 18 bear bear VB 29007 214 19 upon upon IN 29007 214 20 what what WP 29007 214 21 you -PRON- PRP 29007 214 22 take take VBP 29007 214 23 in in IN 29007 214 24 hand hand NN 29007 214 25 . . . 29007 215 1 HOW how WRB 29007 215 2 TO to TO 29007 215 3 CLEAN clean JJ 29007 215 4 STOVES stove NNS 29007 215 5 AND and CC 29007 215 6 COOKING COOKING NNP 29007 215 7 UTENSILS UTENSILS NNP 29007 215 8 . . . 29007 216 1 Iron Iron NNP 29007 216 2 Saucepans saucepan NNS 29007 216 3 . . . 29007 217 1 Immerse immerse VB 29007 217 2 them -PRON- PRP 29007 217 3 in in IN 29007 217 4 a a DT 29007 217 5 pan pan NN 29007 217 6 of of IN 29007 217 7 hot hot JJ 29007 217 8 water water NN 29007 217 9 with with IN 29007 217 10 soda soda NN 29007 217 11 in in IN 29007 217 12 it -PRON- PRP 29007 217 13 , , , 29007 217 14 and and CC 29007 217 15 wash wash VB 29007 217 16 them -PRON- PRP 29007 217 17 thoroughly thoroughly RB 29007 217 18 inside inside RB 29007 217 19 and and CC 29007 217 20 out out RB 29007 217 21 , , , 29007 217 22 taking take VBG 29007 217 23 care care NN 29007 217 24 that that IN 29007 217 25 nothing nothing NN 29007 217 26 is be VBZ 29007 217 27 left leave VBN 29007 217 28 sticking stick VBG 29007 217 29 to to IN 29007 217 30 the the DT 29007 217 31 bottom bottom NN 29007 217 32 of of IN 29007 217 33 the the DT 29007 217 34 saucepans saucepan NNS 29007 217 35 . . . 29007 218 1 If if IN 29007 218 2 anything anything NN 29007 218 3 has have VBZ 29007 218 4 been be VBN 29007 218 5 burnt burn VBN 29007 218 6 in in IN 29007 218 7 them -PRON- PRP 29007 218 8 , , , 29007 218 9 boil boil VB 29007 218 10 some some DT 29007 218 11 strong strong JJ 29007 218 12 soda soda NN 29007 218 13 and and CC 29007 218 14 water water NN 29007 218 15 in in IN 29007 218 16 them -PRON- PRP 29007 218 17 before before IN 29007 218 18 washing wash VBG 29007 218 19 them -PRON- PRP 29007 218 20 , , , 29007 218 21 and and CC 29007 218 22 then then RB 29007 218 23 rub rub VB 29007 218 24 the the DT 29007 218 25 bottom bottom NN 29007 218 26 of of IN 29007 218 27 the the DT 29007 218 28 saucepan saucepan NN 29007 218 29 with with IN 29007 218 30 sand sand NN 29007 218 31 until until IN 29007 218 32 it -PRON- PRP 29007 218 33 is be VBZ 29007 218 34 quite quite RB 29007 218 35 clean clean JJ 29007 218 36 . . . 29007 219 1 The the DT 29007 219 2 sand sand NN 29007 219 3 must must MD 29007 219 4 be be VB 29007 219 5 used use VBN 29007 219 6 nearly nearly RB 29007 219 7 dry dry JJ 29007 219 8 ; ; : 29007 219 9 if if IN 29007 219 10 too too RB 29007 219 11 much much JJ 29007 219 12 wetted wet VBD 29007 219 13 it -PRON- PRP 29007 219 14 loses lose VBZ 29007 219 15 its -PRON- PRP$ 29007 219 16 power power NN 29007 219 17 . . . 29007 220 1 The the DT 29007 220 2 saucepan saucepan NN 29007 220 3 lids lid NNS 29007 220 4 should should MD 29007 220 5 be be VB 29007 220 6 thoroughly thoroughly RB 29007 220 7 rinsed rinse VBN 29007 220 8 and and CC 29007 220 9 dried dry VBN 29007 220 10 . . . 29007 221 1 Enamel Enamel NNP 29007 221 2 Saucepans Saucepans NNPS 29007 221 3 . . . 29007 222 1 Wash wash VB 29007 222 2 them -PRON- PRP 29007 222 3 thoroughly thoroughly RB 29007 222 4 in in IN 29007 222 5 hot hot JJ 29007 222 6 water water NN 29007 222 7 with with IN 29007 222 8 soda soda NN 29007 222 9 in in IN 29007 222 10 it -PRON- PRP 29007 222 11 , , , 29007 222 12 using use VBG 29007 222 13 soap soap NN 29007 222 14 if if IN 29007 222 15 necessary necessary JJ 29007 222 16 . . . 29007 223 1 If if IN 29007 223 2 anything anything NN 29007 223 3 has have VBZ 29007 223 4 been be VBN 29007 223 5 burnt burn VBN 29007 223 6 in in IN 29007 223 7 the the DT 29007 223 8 saucepan saucepan NN 29007 223 9 , , , 29007 223 10 boil boil VB 29007 223 11 strong strong JJ 29007 223 12 soda soda NN 29007 223 13 and and CC 29007 223 14 water water NN 29007 223 15 in in IN 29007 223 16 it -PRON- PRP 29007 223 17 before before IN 29007 223 18 cleaning clean VBG 29007 223 19 it -PRON- PRP 29007 223 20 , , , 29007 223 21 and and CC 29007 223 22 rub rub VB 29007 223 23 it -PRON- PRP 29007 223 24 well well RB 29007 223 25 with with IN 29007 223 26 sand sand NN 29007 223 27 . . . 29007 224 1 Rinse rinse NN 29007 224 2 and and CC 29007 224 3 dry dry VB 29007 224 4 thoroughly thoroughly RB 29007 224 5 . . . 29007 225 1 Anglo anglo JJ 29007 225 2 - - HYPH 29007 225 3 American american JJ 29007 225 4 Saucepans saucepan NNS 29007 225 5 . . . 29007 226 1 Clean clean JJ 29007 226 2 like like IN 29007 226 3 enamel enamel NNP 29007 226 4 saucepans saucepan NNS 29007 226 5 . . . 29007 227 1 They -PRON- PRP 29007 227 2 should should MD 29007 227 3 be be VB 29007 227 4 kept keep VBN 29007 227 5 perfectly perfectly RB 29007 227 6 clean clean JJ 29007 227 7 inside inside RB 29007 227 8 and and CC 29007 227 9 out out RB 29007 227 10 . . . 29007 228 1 Tin Tin NNP 29007 228 2 Saucepans Saucepans NNPS 29007 228 3 . . . 29007 229 1 Clean clean VB 29007 229 2 these these DT 29007 229 3 like like UH 29007 229 4 iron iron NN 29007 229 5 saucepans saucepan NNS 29007 229 6 . . . 29007 230 1 Dish Dish NNP 29007 230 2 Covers Covers NNPS 29007 230 3 and and CC 29007 230 4 Jelly Jelly NNP 29007 230 5 Moulds Moulds NNPS 29007 230 6 . . . 29007 231 1 Wash wash VB 29007 231 2 with with IN 29007 231 3 soap soap NN 29007 231 4 and and CC 29007 231 5 water water NN 29007 231 6 and and CC 29007 231 7 dry dry VB 29007 231 8 thoroughly thoroughly RB 29007 231 9 . . . 29007 232 1 Powder powder VB 29007 232 2 some some DT 29007 232 3 whiting whiting NN 29007 232 4 , , , 29007 232 5 and and CC 29007 232 6 mix mix VB 29007 232 7 with with IN 29007 232 8 a a DT 29007 232 9 little little JJ 29007 232 10 cold cold JJ 29007 232 11 water water NN 29007 232 12 ; ; : 29007 232 13 brush brush VB 29007 232 14 the the DT 29007 232 15 mixture mixture NN 29007 232 16 over over IN 29007 232 17 the the DT 29007 232 18 covers cover NNS 29007 232 19 and and CC 29007 232 20 moulds mould NNS 29007 232 21 ; ; : 29007 232 22 when when WRB 29007 232 23 dry dry JJ 29007 232 24 , , , 29007 232 25 rub rub VB 29007 232 26 off off RP 29007 232 27 with with IN 29007 232 28 a a DT 29007 232 29 plate plate NN 29007 232 30 brush brush NN 29007 232 31 or or CC 29007 232 32 soft soft JJ 29007 232 33 cloth cloth NN 29007 232 34 or or CC 29007 232 35 leather leather NN 29007 232 36 . . . 29007 233 1 To to TO 29007 233 2 Clean clean VB 29007 233 3 a a DT 29007 233 4 Roaster Roaster NNP 29007 233 5 . . . 29007 234 1 Wash wash VB 29007 234 2 the the DT 29007 234 3 dripping dripping JJ 29007 234 4 - - HYPH 29007 234 5 pan pan NN 29007 234 6 and and CC 29007 234 7 inside inside RB 29007 234 8 of of IN 29007 234 9 the the DT 29007 234 10 roaster roaster NN 29007 234 11 with with IN 29007 234 12 hot hot JJ 29007 234 13 water water NN 29007 234 14 and and CC 29007 234 15 soda soda NN 29007 234 16 to to TO 29007 234 17 remove remove VB 29007 234 18 all all DT 29007 234 19 grease grease NN 29007 234 20 , , , 29007 234 21 then then RB 29007 234 22 rub rub VB 29007 234 23 them -PRON- PRP 29007 234 24 with with IN 29007 234 25 sand sand NN 29007 234 26 until until IN 29007 234 27 they -PRON- PRP 29007 234 28 are be VBP 29007 234 29 quite quite RB 29007 234 30 bright bright JJ 29007 234 31 , , , 29007 234 32 rinse rinse JJ 29007 234 33 and and CC 29007 234 34 dry dry VB 29007 234 35 thoroughly thoroughly RB 29007 234 36 . . . 29007 235 1 Clean clean VB 29007 235 2 the the DT 29007 235 3 outside outside NN 29007 235 4 of of IN 29007 235 5 the the DT 29007 235 6 roaster roaster NN 29007 235 7 with with IN 29007 235 8 whiting whiting NN 29007 235 9 , , , 29007 235 10 used use VBN 29007 235 11 according accord VBG 29007 235 12 to to IN 29007 235 13 directions direction NNS 29007 235 14 given give VBN 29007 235 15 for for IN 29007 235 16 cleaning clean VBG 29007 235 17 dish dish NN 29007 235 18 covers cover NNS 29007 235 19 . . . 29007 236 1 Hair hair NN 29007 236 2 and and CC 29007 236 3 Wire Wire NNP 29007 236 4 Sieves sieve NNS 29007 236 5 . . . 29007 237 1 Wash wash VB 29007 237 2 these these DT 29007 237 3 thoroughly thoroughly RB 29007 237 4 with with IN 29007 237 5 hot hot JJ 29007 237 6 water water NN 29007 237 7 with with IN 29007 237 8 soda soda NN 29007 237 9 in in IN 29007 237 10 it -PRON- PRP 29007 237 11 , , , 29007 237 12 and and CC 29007 237 13 scrub scrub VB 29007 237 14 them -PRON- PRP 29007 237 15 quite quite RB 29007 237 16 clean clean JJ 29007 237 17 with with IN 29007 237 18 a a DT 29007 237 19 sieve sieve NN 29007 237 20 - - HYPH 29007 237 21 brush brush NN 29007 237 22 . . . 29007 238 1 Dry Dry VBD 29007 238 2 them -PRON- PRP 29007 238 3 thoroughly thoroughly RB 29007 238 4 , , , 29007 238 5 and and CC 29007 238 6 keep keep VB 29007 238 7 them -PRON- PRP 29007 238 8 in in IN 29007 238 9 a a DT 29007 238 10 _ _ NNP 29007 238 11 dry dry JJ 29007 238 12 place place NN 29007 238 13 _ _ NNP 29007 238 14 . . . 29007 239 1 If if IN 29007 239 2 this this DT 29007 239 3 is be VBZ 29007 239 4 not not RB 29007 239 5 done do VBN 29007 239 6 a a DT 29007 239 7 hair hair NN 29007 239 8 sieve sieve NN 29007 239 9 will will MD 29007 239 10 get get VB 29007 239 11 mildewed mildew VBN 29007 239 12 , , , 29007 239 13 an an DT 29007 239 14 iron iron NN 29007 239 15 one one CD 29007 239 16 rusty rusty NN 29007 239 17 , , , 29007 239 18 and and CC 29007 239 19 a a DT 29007 239 20 copper copper NN 29007 239 21 one one NN 29007 239 22 will will MD 29007 239 23 verdigris verdigris NNP 29007 239 24 and and CC 29007 239 25 become become VB 29007 239 26 poisonous poisonous JJ 29007 239 27 . . . 29007 240 1 Copper copper NN 29007 240 2 - - HYPH 29007 240 3 wire wire NN 29007 240 4 sieves sieve NNS 29007 240 5 should should MD 29007 240 6 always always RB 29007 240 7 have have VB 29007 240 8 especial especial JJ 29007 240 9 care care NN 29007 240 10 . . . 29007 241 1 Paste Paste NNP 29007 241 2 Boards Boards NNPS 29007 241 3 and and CC 29007 241 4 Rolling Rolling NNP 29007 241 5 Pins Pins NNPS 29007 241 6 . . . 29007 242 1 Scrub scrub VB 29007 242 2 them -PRON- PRP 29007 242 3 well well RB 29007 242 4 with with IN 29007 242 5 hot hot JJ 29007 242 6 water water NN 29007 242 7 and and CC 29007 242 8 sand sand NN 29007 242 9 . . . 29007 243 1 Do do VBP 29007 243 2 not not RB 29007 243 3 use use VB 29007 243 4 soda soda NN 29007 243 5 , , , 29007 243 6 as as IN 29007 243 7 it -PRON- PRP 29007 243 8 will will MD 29007 243 9 make make VB 29007 243 10 the the DT 29007 243 11 wood wood NN 29007 243 12 yellow yellow JJ 29007 243 13 . . . 29007 244 1 Baking Baking NNP 29007 244 2 Tins Tins NNP 29007 244 3 . . . 29007 245 1 Wash wash VB 29007 245 2 them -PRON- PRP 29007 245 3 in in IN 29007 245 4 hot hot JJ 29007 245 5 water water NN 29007 245 6 with with IN 29007 245 7 soda soda NN 29007 245 8 in in IN 29007 245 9 it -PRON- PRP 29007 245 10 , , , 29007 245 11 and and CC 29007 245 12 rub rub VB 29007 245 13 with with IN 29007 245 14 sand sand NN 29007 245 15 until until IN 29007 245 16 they -PRON- PRP 29007 245 17 are be VBP 29007 245 18 bright bright JJ 29007 245 19 ; ; : 29007 245 20 rinse rinse JJ 29007 245 21 and and CC 29007 245 22 dry dry VB 29007 245 23 well well RB 29007 245 24 . . . 29007 246 1 To to TO 29007 246 2 Clean clean VB 29007 246 3 a a DT 29007 246 4 Close close JJ 29007 246 5 Stove stove NN 29007 246 6 or or CC 29007 246 7 Open open JJ 29007 246 8 Range range NN 29007 246 9 . . . 29007 247 1 Scrape scrape VB 29007 247 2 out out RP 29007 247 3 all all PDT 29007 247 4 the the DT 29007 247 5 ashes ashe NNS 29007 247 6 and and CC 29007 247 7 brush brush VB 29007 247 8 up up RP 29007 247 9 all all PDT 29007 247 10 the the DT 29007 247 11 dust dust NN 29007 247 12 . . . 29007 248 1 Then then RB 29007 248 2 , , , 29007 248 3 with with IN 29007 248 4 a a DT 29007 248 5 brush brush NN 29007 248 6 , , , 29007 248 7 thoroughly thoroughly RB 29007 248 8 clean clean VBP 29007 248 9 the the DT 29007 248 10 flues flue NNS 29007 248 11 . . . 29007 249 1 Brush brush VB 29007 249 2 the the DT 29007 249 3 stove stove NN 29007 249 4 over over RP 29007 249 5 with with IN 29007 249 6 liquid liquid NN 29007 249 7 blacklead blacklead NN 29007 249 8 , , , 29007 249 9 and and CC 29007 249 10 when when WRB 29007 249 11 it -PRON- PRP 29007 249 12 is be VBZ 29007 249 13 dry dry JJ 29007 249 14 polish polish NN 29007 249 15 with with IN 29007 249 16 brushes brush NNS 29007 249 17 . . . 29007 250 1 Then then RB 29007 250 2 clean clean VB 29007 250 3 any any DT 29007 250 4 steel steel NN 29007 250 5 about about IN 29007 250 6 the the DT 29007 250 7 stove stove NN 29007 250 8 and and CC 29007 250 9 the the DT 29007 250 10 fire fire NN 29007 250 11 - - HYPH 29007 250 12 irons iron NNS 29007 250 13 and and CC 29007 250 14 fender fender NN 29007 250 15 with with IN 29007 250 16 emery emery NN 29007 250 17 - - HYPH 29007 250 18 paper paper NN 29007 250 19 ; ; : 29007 250 20 any any DT 29007 250 21 brass brass NN 29007 250 22 with with IN 29007 250 23 brick brick NN 29007 250 24 - - HYPH 29007 250 25 dust dust NN 29007 250 26 well well RB 29007 250 27 rubbed rub VBN 29007 250 28 on on RP 29007 250 29 with with IN 29007 250 30 a a DT 29007 250 31 leather leather NN 29007 250 32 . . . 29007 251 1 Brush brush VB 29007 251 2 all all PDT 29007 251 3 the the DT 29007 251 4 dust dust NN 29007 251 5 from from IN 29007 251 6 the the DT 29007 251 7 oven oven NN 29007 251 8 , , , 29007 251 9 and and CC 29007 251 10 wipe wipe VB 29007 251 11 it -PRON- PRP 29007 251 12 round round RB 29007 251 13 with with IN 29007 251 14 a a DT 29007 251 15 cloth cloth NN 29007 251 16 wrung wrung NN 29007 251 17 out out IN 29007 251 18 of of IN 29007 251 19 hot hot JJ 29007 251 20 water water NN 29007 251 21 . . . 29007 252 1 To to TO 29007 252 2 Clean clean VB 29007 252 3 a a DT 29007 252 4 Gas gas NN 29007 252 5 Stove Stove NNP 29007 252 6 . . . 29007 253 1 Wash wash VB 29007 253 2 off off RP 29007 253 3 any any DT 29007 253 4 grease grease NN 29007 253 5 that that WDT 29007 253 6 may may MD 29007 253 7 have have VB 29007 253 8 been be VBN 29007 253 9 spilled spill VBN 29007 253 10 on on IN 29007 253 11 the the DT 29007 253 12 stove stove NN 29007 253 13 with with IN 29007 253 14 a a DT 29007 253 15 cloth cloth NN 29007 253 16 dipped dip VBN 29007 253 17 in in IN 29007 253 18 hot hot JJ 29007 253 19 water water NN 29007 253 20 , , , 29007 253 21 and and CC 29007 253 22 wipe wipe VB 29007 253 23 the the DT 29007 253 24 inside inside NN 29007 253 25 of of IN 29007 253 26 the the DT 29007 253 27 stove stove NN 29007 253 28 , , , 29007 253 29 taking take VBG 29007 253 30 care care NN 29007 253 31 to to TO 29007 253 32 dry dry VB 29007 253 33 it -PRON- PRP 29007 253 34 thoroughly thoroughly RB 29007 253 35 . . . 29007 254 1 Wash wash VB 29007 254 2 the the DT 29007 254 3 dripping dripping JJ 29007 254 4 - - HYPH 29007 254 5 pan pan NN 29007 254 6 in in IN 29007 254 7 hot hot JJ 29007 254 8 water water NN 29007 254 9 with with IN 29007 254 10 soda soda NN 29007 254 11 in in IN 29007 254 12 it -PRON- PRP 29007 254 13 , , , 29007 254 14 and and CC 29007 254 15 rub rub VB 29007 254 16 it -PRON- PRP 29007 254 17 with with IN 29007 254 18 sand sand NN 29007 254 19 to to TO 29007 254 20 brighten brighten VB 29007 254 21 it -PRON- PRP 29007 254 22 . . . 29007 255 1 Then then RB 29007 255 2 wipe wipe VB 29007 255 3 it -PRON- PRP 29007 255 4 quite quite RB 29007 255 5 dry dry JJ 29007 255 6 . . . 29007 256 1 Brush brush VB 29007 256 2 the the DT 29007 256 3 stove stove NN 29007 256 4 over over RP 29007 256 5 with with IN 29007 256 6 liquid liquid NN 29007 256 7 blacklead blacklead NN 29007 256 8 , , , 29007 256 9 and and CC 29007 256 10 polish polish VB 29007 256 11 it -PRON- PRP 29007 256 12 with with IN 29007 256 13 brushes brush NNS 29007 256 14 . . . 29007 257 1 Copper copper NN 29007 257 2 Cooking Cooking NNP 29007 257 3 Utensils Utensils NNP 29007 257 4 . . . 29007 258 1 Wash wash VB 29007 258 2 them -PRON- PRP 29007 258 3 well well RB 29007 258 4 in in IN 29007 258 5 hot hot JJ 29007 258 6 water water NN 29007 258 7 with with IN 29007 258 8 soda soda NN 29007 258 9 in in IN 29007 258 10 it -PRON- PRP 29007 258 11 ; ; : 29007 258 12 moisten moisten VB 29007 258 13 some some DT 29007 258 14 salt salt NN 29007 258 15 with with IN 29007 258 16 vinegar vinegar NN 29007 258 17 , , , 29007 258 18 and and CC 29007 258 19 rub rub VB 29007 258 20 them -PRON- PRP 29007 258 21 well well RB 29007 258 22 with with IN 29007 258 23 this this DT 29007 258 24 to to TO 29007 258 25 remove remove VB 29007 258 26 stains stain NNS 29007 258 27 and and CC 29007 258 28 tarnish tarnish VB 29007 258 29 . . . 29007 259 1 Then then RB 29007 259 2 wash wash VB 29007 259 3 them -PRON- PRP 29007 259 4 quickly quickly RB 29007 259 5 with with IN 29007 259 6 soap soap NN 29007 259 7 and and CC 29007 259 8 water water NN 29007 259 9 , , , 29007 259 10 and and CC 29007 259 11 dry dry VB 29007 259 12 them -PRON- PRP 29007 259 13 thoroughly thoroughly RB 29007 259 14 ; ; : 29007 259 15 polish polish VB 29007 259 16 them -PRON- PRP 29007 259 17 with with IN 29007 259 18 a a DT 29007 259 19 little little RB 29007 259 20 powdered powdered JJ 29007 259 21 whiting whiting NN 29007 259 22 rubbed rub VBN 29007 259 23 on on IN 29007 259 24 with with IN 29007 259 25 a a DT 29007 259 26 soft soft JJ 29007 259 27 leather leather NN 29007 259 28 . . . 29007 260 1 RULES RULES NNP 29007 260 2 FOR for IN 29007 260 3 BOILING boiling NN 29007 260 4 . . . 29007 261 1 All all DT 29007 261 2 meat meat NN 29007 261 3 , , , 29007 261 4 with with IN 29007 261 5 the the DT 29007 261 6 exception exception NN 29007 261 7 of of IN 29007 261 8 salt salt NN 29007 261 9 meat meat NN 29007 261 10 , , , 29007 261 11 should should MD 29007 261 12 be be VB 29007 261 13 put put VBN 29007 261 14 into into IN 29007 261 15 boiling boiling NN 29007 261 16 water water NN 29007 261 17 , , , 29007 261 18 and and CC 29007 261 19 should should MD 29007 261 20 be be VB 29007 261 21 well well RB 29007 261 22 boiled boil VBN 29007 261 23 for for IN 29007 261 24 quite quite PDT 29007 261 25 five five CD 29007 261 26 minutes minute NNS 29007 261 27 , , , 29007 261 28 in in IN 29007 261 29 order order NN 29007 261 30 that that IN 29007 261 31 the the DT 29007 261 32 albumen albuman NNS 29007 261 33 on on IN 29007 261 34 the the DT 29007 261 35 outside outside NN 29007 261 36 of of IN 29007 261 37 the the DT 29007 261 38 joint joint NN 29007 261 39 may may MD 29007 261 40 be be VB 29007 261 41 set set VBN 29007 261 42 . . . 29007 262 1 The the DT 29007 262 2 hardened hardened JJ 29007 262 3 albumen albuman NNS 29007 262 4 forms form VBZ 29007 262 5 a a DT 29007 262 6 kind kind NN 29007 262 7 of of IN 29007 262 8 casing casing NN 29007 262 9 . . . 29007 263 1 This this DT 29007 263 2 casing casing NN 29007 263 3 serves serve VBZ 29007 263 4 to to TO 29007 263 5 keep keep VB 29007 263 6 in in RB 29007 263 7 , , , 29007 263 8 as as RB 29007 263 9 far far RB 29007 263 10 as as IN 29007 263 11 possible possible JJ 29007 263 12 , , , 29007 263 13 the the DT 29007 263 14 flavour flavour NN 29007 263 15 and and CC 29007 263 16 juices juice NNS 29007 263 17 of of IN 29007 263 18 the the DT 29007 263 19 meat meat NN 29007 263 20 . . . 29007 264 1 When when WRB 29007 264 2 the the DT 29007 264 3 meat meat NN 29007 264 4 has have VBZ 29007 264 5 been be VBN 29007 264 6 boiled boil VBN 29007 264 7 sufficiently sufficiently RB 29007 264 8 long long JJ 29007 264 9 to to TO 29007 264 10 effect effect VB 29007 264 11 this this DT 29007 264 12 hardening hardening NN 29007 264 13 , , , 29007 264 14 the the DT 29007 264 15 kettle kettle NN 29007 264 16 should should MD 29007 264 17 be be VB 29007 264 18 drawn draw VBN 29007 264 19 to to IN 29007 264 20 one one CD 29007 264 21 side side NN 29007 264 22 of of IN 29007 264 23 the the DT 29007 264 24 fire fire NN 29007 264 25 . . . 29007 265 1 The the DT 29007 265 2 water water NN 29007 265 3 should should MD 29007 265 4 be be VB 29007 265 5 kept keep VBN 29007 265 6 at at IN 29007 265 7 simmering simmer VBG 29007 265 8 point point NN 29007 265 9 until until IN 29007 265 10 the the DT 29007 265 11 joint joint NN 29007 265 12 is be VBZ 29007 265 13 cooked cook VBN 29007 265 14 . . . 29007 266 1 The the DT 29007 266 2 general general JJ 29007 266 3 rule rule NN 29007 266 4 , , , 29007 266 5 as as IN 29007 266 6 regards regard VBZ 29007 266 7 time time NN 29007 266 8 required require VBN 29007 266 9 for for IN 29007 266 10 boiling boiling NN 29007 266 11 , , , 29007 266 12 is be VBZ 29007 266 13 a a DT 29007 266 14 quarter quarter NN 29007 266 15 of of IN 29007 266 16 an an DT 29007 266 17 hour hour NN 29007 266 18 for for IN 29007 266 19 each each DT 29007 266 20 pound pound NN 29007 266 21 of of IN 29007 266 22 meat meat NN 29007 266 23 and and CC 29007 266 24 a a DT 29007 266 25 quarter quarter NN 29007 266 26 of of IN 29007 266 27 an an DT 29007 266 28 hour hour NN 29007 266 29 over over RB 29007 266 30 . . . 29007 267 1 But but CC 29007 267 2 only only RB 29007 267 3 general general JJ 29007 267 4 rules rule NNS 29007 267 5 can can MD 29007 267 6 be be VB 29007 267 7 given give VBN 29007 267 8 , , , 29007 267 9 as as IN 29007 267 10 the the DT 29007 267 11 time time NN 29007 267 12 will will MD 29007 267 13 vary vary VB 29007 267 14 according accord VBG 29007 267 15 to to IN 29007 267 16 the the DT 29007 267 17 nature nature NN 29007 267 18 of of IN 29007 267 19 the the DT 29007 267 20 joint joint NN 29007 267 21 to to TO 29007 267 22 be be VB 29007 267 23 cooked cook VBN 29007 267 24 . . . 29007 268 1 A a DT 29007 268 2 thick thick JJ 29007 268 3 piece piece NN 29007 268 4 of of IN 29007 268 5 meat meat NN 29007 268 6 will will MD 29007 268 7 necessarily necessarily RB 29007 268 8 take take VB 29007 268 9 longer long JJR 29007 268 10 to to TO 29007 268 11 cook cook VB 29007 268 12 than than IN 29007 268 13 a a DT 29007 268 14 thin thin JJ 29007 268 15 piece piece NN 29007 268 16 with with IN 29007 268 17 much much JJ 29007 268 18 bone bone NN 29007 268 19 , , , 29007 268 20 although although IN 29007 268 21 both both DT 29007 268 22 may may MD 29007 268 23 be be VB 29007 268 24 the the DT 29007 268 25 same same JJ 29007 268 26 weight weight NN 29007 268 27 . . . 29007 269 1 Very very RB 29007 269 2 _ _ NNP 29007 269 3 fresh fresh JJ 29007 269 4 _ _ NNP 29007 269 5 meat meat NN 29007 269 6 will will MD 29007 269 7 also also RB 29007 269 8 take take VB 29007 269 9 longer long JJR 29007 269 10 to to TO 29007 269 11 cook cook VB 29007 269 12 than than IN 29007 269 13 that that DT 29007 269 14 which which WDT 29007 269 15 has have VBZ 29007 269 16 been be VBN 29007 269 17 hung hang VBN 29007 269 18 . . . 29007 270 1 As as RB 29007 270 2 soon soon RB 29007 270 3 as as IN 29007 270 4 the the DT 29007 270 5 water water NN 29007 270 6 boils boil VBZ 29007 270 7 , , , 29007 270 8 after after IN 29007 270 9 the the DT 29007 270 10 meat meat NN 29007 270 11 is be VBZ 29007 270 12 in in IN 29007 270 13 it -PRON- PRP 29007 270 14 , , , 29007 270 15 the the DT 29007 270 16 scum scum NN 29007 270 17 should should MD 29007 270 18 be be VB 29007 270 19 carefully carefully RB 29007 270 20 removed remove VBN 29007 270 21 from from IN 29007 270 22 time time NN 29007 270 23 to to IN 29007 270 24 time time NN 29007 270 25 , , , 29007 270 26 while while IN 29007 270 27 it -PRON- PRP 29007 270 28 is be VBZ 29007 270 29 cooking cook VBG 29007 270 30 . . . 29007 271 1 If if IN 29007 271 2 the the DT 29007 271 3 scum scum NN 29007 271 4 be be VB 29007 271 5 allowed allow VBN 29007 271 6 to to TO 29007 271 7 boil boil VB 29007 271 8 down down RP 29007 271 9 , , , 29007 271 10 it -PRON- PRP 29007 271 11 will will MD 29007 271 12 settle settle VB 29007 271 13 on on IN 29007 271 14 the the DT 29007 271 15 joint joint NN 29007 271 16 and and CC 29007 271 17 discolour discolour VBD 29007 271 18 it -PRON- PRP 29007 271 19 . . . 29007 272 1 It -PRON- PRP 29007 272 2 is be VBZ 29007 272 3 best good JJS 29007 272 4 , , , 29007 272 5 however however RB 29007 272 6 , , , 29007 272 7 as as IN 29007 272 8 a a DT 29007 272 9 precaution precaution NN 29007 272 10 , , , 29007 272 11 to to TO 29007 272 12 wrap wrap VB 29007 272 13 the the DT 29007 272 14 meat meat NN 29007 272 15 in in IN 29007 272 16 a a DT 29007 272 17 very very RB 29007 272 18 clean clean JJ 29007 272 19 cloth cloth NN 29007 272 20 ; ; : 29007 272 21 this this DT 29007 272 22 will will MD 29007 272 23 effectually effectually RB 29007 272 24 preserve preserve VB 29007 272 25 its -PRON- PRP$ 29007 272 26 colour colour NN 29007 272 27 . . . 29007 273 1 Salt salt NN 29007 273 2 meat meat NN 29007 273 3 should should MD 29007 273 4 be be VB 29007 273 5 put put VBN 29007 273 6 into into IN 29007 273 7 lukewarm lukewarm JJ 29007 273 8 water water NN 29007 273 9 , , , 29007 273 10 for for IN 29007 273 11 the the DT 29007 273 12 purpose purpose NN 29007 273 13 of of IN 29007 273 14 drawing draw VBG 29007 273 15 out out RP 29007 273 16 some some DT 29007 273 17 of of IN 29007 273 18 the the DT 29007 273 19 salt salt NN 29007 273 20 . . . 29007 274 1 It -PRON- PRP 29007 274 2 should should MD 29007 274 3 be be VB 29007 274 4 simmered simmer VBN 29007 274 5 gently gently RB 29007 274 6 , , , 29007 274 7 allowing allow VBG 29007 274 8 always always RB 29007 274 9 twenty twenty CD 29007 274 10 minutes minute NNS 29007 274 11 to to IN 29007 274 12 the the DT 29007 274 13 pound pound NN 29007 274 14 , , , 29007 274 15 and and CC 29007 274 16 twenty twenty CD 29007 274 17 minutes minute NNS 29007 274 18 over over RP 29007 274 19 . . . 29007 275 1 Salt salt NN 29007 275 2 hardens harden VBZ 29007 275 3 the the DT 29007 275 4 fibre fibre NN 29007 275 5 of of IN 29007 275 6 the the DT 29007 275 7 meat meat NN 29007 275 8 ; ; : 29007 275 9 it -PRON- PRP 29007 275 10 , , , 29007 275 11 therefore therefore RB 29007 275 12 , , , 29007 275 13 requires require VBZ 29007 275 14 to to TO 29007 275 15 be be VB 29007 275 16 cooked cook VBN 29007 275 17 for for IN 29007 275 18 a a DT 29007 275 19 longer long JJR 29007 275 20 time time NN 29007 275 21 to to TO 29007 275 22 make make VB 29007 275 23 it -PRON- PRP 29007 275 24 tender tender JJ 29007 275 25 . . . 29007 276 1 RULES RULES NNP 29007 276 2 FOR for IN 29007 276 3 ROASTING roasting NN 29007 276 4 . . . 29007 277 1 To to TO 29007 277 2 roast roast VB 29007 277 3 successfully successfully RB 29007 277 4 , , , 29007 277 5 make make VB 29007 277 6 up up RP 29007 277 7 a a DT 29007 277 8 nice nice JJ 29007 277 9 clear clear JJ 29007 277 10 fire fire NN 29007 277 11 . . . 29007 278 1 When when WRB 29007 278 2 once once RB 29007 278 3 made make VBN 29007 278 4 up up RP 29007 278 5 , , , 29007 278 6 it -PRON- PRP 29007 278 7 should should MD 29007 278 8 be be VB 29007 278 9 replenished replenish VBN 29007 278 10 , , , 29007 278 11 if if IN 29007 278 12 necessary necessary JJ 29007 278 13 , , , 29007 278 14 by by IN 29007 278 15 putting put VBG 29007 278 16 on on RP 29007 278 17 coal coal NN 29007 278 18 or or CC 29007 278 19 coke coke NN 29007 278 20 at at IN 29007 278 21 the the DT 29007 278 22 back back NN 29007 278 23 . . . 29007 279 1 The the DT 29007 279 2 live live JJ 29007 279 3 coals coal NNS 29007 279 4 should should MD 29007 279 5 be be VB 29007 279 6 drawn draw VBN 29007 279 7 to to IN 29007 279 8 the the DT 29007 279 9 front front NN 29007 279 10 to to TO 29007 279 11 prevent prevent VB 29007 279 12 smoke smoke NN 29007 279 13 . . . 29007 280 1 Fasten fasten RB 29007 280 2 the the DT 29007 280 3 joint joint NN 29007 280 4 to to IN 29007 280 5 the the DT 29007 280 6 jack jack NN 29007 280 7 . . . 29007 281 1 Place place VB 29007 281 2 the the DT 29007 281 3 roaster roaster NN 29007 281 4 close close RB 29007 281 5 to to IN 29007 281 6 the the DT 29007 281 7 fire fire NN 29007 281 8 for for IN 29007 281 9 the the DT 29007 281 10 first first JJ 29007 281 11 ten ten CD 29007 281 12 minutes minute NNS 29007 281 13 , , , 29007 281 14 so so IN 29007 281 15 that that IN 29007 281 16 the the DT 29007 281 17 heat heat NN 29007 281 18 of of IN 29007 281 19 the the DT 29007 281 20 fire fire NN 29007 281 21 may may MD 29007 281 22 at at IN 29007 281 23 once once RB 29007 281 24 harden harden VB 29007 281 25 the the DT 29007 281 26 albumen albuman NNS 29007 281 27 , , , 29007 281 28 and and CC 29007 281 29 form form VB 29007 281 30 a a DT 29007 281 31 case case NN 29007 281 32 to to TO 29007 281 33 keep keep VB 29007 281 34 in in IN 29007 281 35 the the DT 29007 281 36 flavour flavour NN 29007 281 37 and and CC 29007 281 38 juices juice NNS 29007 281 39 . . . 29007 282 1 Afterwards afterwards RB 29007 282 2 , , , 29007 282 3 draw draw VB 29007 282 4 the the DT 29007 282 5 roaster roaster NN 29007 282 6 farther far RBR 29007 282 7 back back RB 29007 282 8 and and CC 29007 282 9 cook cook VB 29007 282 10 gradually gradually RB 29007 282 11 , , , 29007 282 12 basting baste VBG 29007 282 13 every every DT 29007 282 14 ten ten CD 29007 282 15 minutes minute NNS 29007 282 16 . . . 29007 283 1 The the DT 29007 283 2 basting basting NN 29007 283 3 keeps keep VBZ 29007 283 4 the the DT 29007 283 5 meat meat NN 29007 283 6 from from IN 29007 283 7 drying dry VBG 29007 283 8 up up RP 29007 283 9 , , , 29007 283 10 and and CC 29007 283 11 gives give VBZ 29007 283 12 it -PRON- PRP 29007 283 13 a a DT 29007 283 14 better well JJR 29007 283 15 flavour flavour NN 29007 283 16 . . . 29007 284 1 The the DT 29007 284 2 length length NN 29007 284 3 of of IN 29007 284 4 time time NN 29007 284 5 allowed allow VBN 29007 284 6 for for IN 29007 284 7 roasting roast VBG 29007 284 8 is be VBZ 29007 284 9 the the DT 29007 284 10 same same JJ 29007 284 11 as as IN 29007 284 12 for for IN 29007 284 13 boiling boiling NN 29007 284 14 , , , 29007 284 15 the the DT 29007 284 16 rule rule NN 29007 284 17 being be VBG 29007 284 18 a a DT 29007 284 19 quarter quarter NN 29007 284 20 of of IN 29007 284 21 an an DT 29007 284 22 hour hour NN 29007 284 23 for for IN 29007 284 24 each each DT 29007 284 25 pound pound NN 29007 284 26 , , , 29007 284 27 and and CC 29007 284 28 a a DT 29007 284 29 quarter quarter NN 29007 284 30 of of IN 29007 284 31 an an DT 29007 284 32 hour hour NN 29007 284 33 over over RB 29007 284 34 . . . 29007 285 1 For for IN 29007 285 2 white white JJ 29007 285 3 meat meat NN 29007 285 4 , , , 29007 285 5 veal veal NN 29007 285 6 and and CC 29007 285 7 pork pork NN 29007 285 8 , , , 29007 285 9 or or CC 29007 285 10 solid solid JJ 29007 285 11 joints joint NNS 29007 285 12 without without IN 29007 285 13 bone bone NN 29007 285 14 , , , 29007 285 15 allow allow VB 29007 285 16 twenty twenty CD 29007 285 17 minutes minute NNS 29007 285 18 to to IN 29007 285 19 the the DT 29007 285 20 pound pound NN 29007 285 21 , , , 29007 285 22 and and CC 29007 285 23 twenty twenty CD 29007 285 24 minutes minute NNS 29007 285 25 over over RP 29007 285 26 . . . 29007 286 1 These these DT 29007 286 2 rules rule NNS 29007 286 3 , , , 29007 286 4 however however RB 29007 286 5 , , , 29007 286 6 can can MD 29007 286 7 not not RB 29007 286 8 always always RB 29007 286 9 be be VB 29007 286 10 strictly strictly RB 29007 286 11 adhered adhere VBN 29007 286 12 to to IN 29007 286 13 , , , 29007 286 14 as as IN 29007 286 15 the the DT 29007 286 16 size size NN 29007 286 17 and and CC 29007 286 18 shape shape NN 29007 286 19 of of IN 29007 286 20 the the DT 29007 286 21 joint joint NN 29007 286 22 must must MD 29007 286 23 be be VB 29007 286 24 taken take VBN 29007 286 25 into into IN 29007 286 26 consideration consideration NN 29007 286 27 , , , 29007 286 28 as as RB 29007 286 29 well well RB 29007 286 30 as as IN 29007 286 31 the the DT 29007 286 32 weight weight NN 29007 286 33 . . . 29007 287 1 Meat meat NN 29007 287 2 that that WDT 29007 287 3 has have VBZ 29007 287 4 been be VBN 29007 287 5 frozen freeze VBN 29007 287 6 will will MD 29007 287 7 take take VB 29007 287 8 longer long JJR 29007 287 9 to to TO 29007 287 10 cook cook VB 29007 287 11 than than IN 29007 287 12 fresh fresh JJ 29007 287 13 meat meat NN 29007 287 14 . . . 29007 288 1 Meat meat NN 29007 288 2 which which WDT 29007 288 3 has have VBZ 29007 288 4 been be VBN 29007 288 5 well well RB 29007 288 6 hung hung JJ 29007 288 7 will will MD 29007 288 8 take take VB 29007 288 9 a a DT 29007 288 10 shorter short JJR 29007 288 11 time time NN 29007 288 12 than than IN 29007 288 13 fresh fresh JJ 29007 288 14 meat meat NN 29007 288 15 . . . 29007 289 1 If if IN 29007 289 2 a a DT 29007 289 3 jack jack NN 29007 289 4 is be VBZ 29007 289 5 not not RB 29007 289 6 used use VBN 29007 289 7 , , , 29007 289 8 the the DT 29007 289 9 joint joint NN 29007 289 10 should should MD 29007 289 11 be be VB 29007 289 12 fastened fasten VBN 29007 289 13 to to IN 29007 289 14 a a DT 29007 289 15 rope rope NN 29007 289 16 of of IN 29007 289 17 worsted worst VBN 29007 289 18 , , , 29007 289 19 which which WDT 29007 289 20 should should MD 29007 289 21 be be VB 29007 289 22 kept keep VBN 29007 289 23 constantly constantly RB 29007 289 24 turning turn VBG 29007 289 25 . . . 29007 290 1 Gravy Gravy NNP 29007 290 2 , , , 29007 290 3 for for IN 29007 290 4 a a DT 29007 290 5 joint joint NN 29007 290 6 , , , 29007 290 7 may may MD 29007 290 8 be be VB 29007 290 9 made make VBN 29007 290 10 according accord VBG 29007 290 11 to to IN 29007 290 12 two two CD 29007 290 13 methods method NNS 29007 290 14 . . . 29007 291 1 The the DT 29007 291 2 first first JJ 29007 291 3 method method NN 29007 291 4 is be VBZ 29007 291 5 to to TO 29007 291 6 take take VB 29007 291 7 the the DT 29007 291 8 dripping dripping JJ 29007 291 9 - - HYPH 29007 291 10 pan pan VB 29007 291 11 away away RB 29007 291 12 half half PDT 29007 291 13 an an DT 29007 291 14 hour hour NN 29007 291 15 before before IN 29007 291 16 the the DT 29007 291 17 joint joint NN 29007 291 18 is be VBZ 29007 291 19 cooked cook VBN 29007 291 20 , , , 29007 291 21 then then RB 29007 291 22 to to TO 29007 291 23 put put VB 29007 291 24 a a DT 29007 291 25 hot hot JJ 29007 291 26 dish dish NN 29007 291 27 in in IN 29007 291 28 its -PRON- PRP$ 29007 291 29 place place NN 29007 291 30 , , , 29007 291 31 and and CC 29007 291 32 to to TO 29007 291 33 pour pour VB 29007 291 34 the the DT 29007 291 35 contents content NNS 29007 291 36 of of IN 29007 291 37 the the DT 29007 291 38 pan pan NN 29007 291 39 into into IN 29007 291 40 a a DT 29007 291 41 basin basin NN 29007 291 42 . . . 29007 292 1 Put put VB 29007 292 2 the the DT 29007 292 3 basin basin NN 29007 292 4 into into IN 29007 292 5 a a DT 29007 292 6 refrigerator refrigerator NN 29007 292 7 ; ; : 29007 292 8 or or CC 29007 292 9 , , , 29007 292 10 place place VB 29007 292 11 it -PRON- PRP 29007 292 12 on on IN 29007 292 13 ice ice NN 29007 292 14 . . . 29007 293 1 As as RB 29007 293 2 soon soon RB 29007 293 3 as as IN 29007 293 4 it -PRON- PRP 29007 293 5 is be VBZ 29007 293 6 cold cold JJ 29007 293 7 , , , 29007 293 8 the the DT 29007 293 9 fat fat NN 29007 293 10 will will MD 29007 293 11 cake cake VB 29007 293 12 on on IN 29007 293 13 the the DT 29007 293 14 top top NN 29007 293 15 of of IN 29007 293 16 the the DT 29007 293 17 gravy gravy NN 29007 293 18 , , , 29007 293 19 and and CC 29007 293 20 should should MD 29007 293 21 be be VB 29007 293 22 removed remove VBN 29007 293 23 very very RB 29007 293 24 carefully carefully RB 29007 293 25 . . . 29007 294 1 Make make VB 29007 294 2 the the DT 29007 294 3 gravy gravy NN 29007 294 4 hot hot JJ 29007 294 5 , , , 29007 294 6 diluting dilute VBG 29007 294 7 it -PRON- PRP 29007 294 8 with with IN 29007 294 9 warm warm JJ 29007 294 10 water water NN 29007 294 11 , , , 29007 294 12 if if IN 29007 294 13 necessary necessary JJ 29007 294 14 , , , 29007 294 15 and and CC 29007 294 16 pour pour VB 29007 294 17 it -PRON- PRP 29007 294 18 round round IN 29007 294 19 the the DT 29007 294 20 joint joint NN 29007 294 21 . . . 29007 295 1 The the DT 29007 295 2 other other JJ 29007 295 3 and and CC 29007 295 4 more more RBR 29007 295 5 usual usual JJ 29007 295 6 method method NN 29007 295 7 of of IN 29007 295 8 making make VBG 29007 295 9 gravy gravy NN 29007 295 10 , , , 29007 295 11 is be VBZ 29007 295 12 to to TO 29007 295 13 pour pour VB 29007 295 14 away away RB 29007 295 15 all all PDT 29007 295 16 the the DT 29007 295 17 fat fat NN 29007 295 18 from from IN 29007 295 19 the the DT 29007 295 20 pan pan NN 29007 295 21 as as RB 29007 295 22 soon soon RB 29007 295 23 as as IN 29007 295 24 the the DT 29007 295 25 joint joint NN 29007 295 26 is be VBZ 29007 295 27 cooked cook VBN 29007 295 28 ; ; : 29007 295 29 and and CC 29007 295 30 then then RB 29007 295 31 pour pour VB 29007 295 32 into into IN 29007 295 33 the the DT 29007 295 34 pan pan NN 29007 295 35 a a DT 29007 295 36 sufficient sufficient JJ 29007 295 37 quantity quantity NN 29007 295 38 of of IN 29007 295 39 hot hot JJ 29007 295 40 water water NN 29007 295 41 , , , 29007 295 42 scraping scrape VBG 29007 295 43 well well RB 29007 295 44 the the DT 29007 295 45 brown brown JJ 29007 295 46 glaze glaze NN 29007 295 47 from from IN 29007 295 48 the the DT 29007 295 49 bottom bottom NN 29007 295 50 ; ; : 29007 295 51 colour colour NN 29007 295 52 carefully carefully RB 29007 295 53 with with IN 29007 295 54 caramel caramel NN 29007 295 55 , , , 29007 295 56 or or CC 29007 295 57 burnt burn VBN 29007 295 58 sugar sugar NN 29007 295 59 , , , 29007 295 60 and and CC 29007 295 61 pour pour VB 29007 295 62 it -PRON- PRP 29007 295 63 _ _ NNP 29007 295 64 round round NN 29007 295 65 _ _ NNP 29007 295 66 the the DT 29007 295 67 joint joint NN 29007 295 68 , , , 29007 295 69 not not RB 29007 295 70 _ _ NNP 29007 295 71 over over IN 29007 295 72 _ _ NNP 29007 295 73 it -PRON- PRP 29007 295 74 . . . 29007 296 1 Pouring pour VBG 29007 296 2 the the DT 29007 296 3 gravy gravy NN 29007 296 4 over over IN 29007 296 5 the the DT 29007 296 6 meat meat NN 29007 296 7 destroys destroy VBZ 29007 296 8 its -PRON- PRP$ 29007 296 9 crispness crispness NN 29007 296 10 . . . 29007 297 1 On on IN 29007 297 2 no no DT 29007 297 3 account account NN 29007 297 4 make make VB 29007 297 5 gravy gravy NN 29007 297 6 from from IN 29007 297 7 stock stock NN 29007 297 8 ; ; : 29007 297 9 stock stock NN 29007 297 10 is be VBZ 29007 297 11 quite quite RB 29007 297 12 unsuitable unsuitable JJ 29007 297 13 , , , 29007 297 14 as as IN 29007 297 15 the the DT 29007 297 16 vegetable vegetable NN 29007 297 17 flavour flavour NN 29007 297 18 is be VBZ 29007 297 19 , , , 29007 297 20 to to IN 29007 297 21 many many JJ 29007 297 22 persons person NNS 29007 297 23 , , , 29007 297 24 disagreeable disagreeable JJ 29007 297 25 . . . 29007 298 1 RULES RULES NNP 29007 298 2 FOR for IN 29007 298 3 FRYING fry VBG 29007 298 4 . . . 29007 299 1 French french JJ 29007 299 2 or or CC 29007 299 3 Wet Wet NNP 29007 299 4 Frying Frying NNP 29007 299 5 . . . 29007 300 1 This this DT 29007 300 2 is be VBZ 29007 300 3 cooking cook VBG 29007 300 4 in in IN 29007 300 5 a a DT 29007 300 6 large large JJ 29007 300 7 quantity quantity NN 29007 300 8 of of IN 29007 300 9 fat fat JJ 29007 300 10 sufficient sufficient NN 29007 300 11 to to TO 29007 300 12 cover cover VB 29007 300 13 the the DT 29007 300 14 articles article NNS 29007 300 15 fried fry VBN 29007 300 16 in in IN 29007 300 17 it -PRON- PRP 29007 300 18 . . . 29007 301 1 Oil oil NN 29007 301 2 , , , 29007 301 3 lard lard NN 29007 301 4 , , , 29007 301 5 dripping dripping JJ 29007 301 6 , , , 29007 301 7 or or CC 29007 301 8 fat fat NN 29007 301 9 rendered render VBN 29007 301 10 down down RP 29007 301 11 , , , 29007 301 12 may may MD 29007 301 13 be be VB 29007 301 14 used use VBN 29007 301 15 for for IN 29007 301 16 this this DT 29007 301 17 purpose purpose NN 29007 301 18 . . . 29007 302 1 Oil oil NN 29007 302 2 is be VBZ 29007 302 3 considered consider VBN 29007 302 4 the the DT 29007 302 5 best good JJS 29007 302 6 , , , 29007 302 7 as as IN 29007 302 8 it -PRON- PRP 29007 302 9 will will MD 29007 302 10 rise rise VB 29007 302 11 to to IN 29007 302 12 600 600 CD 29007 302 13 ° ° NNS 29007 302 14 without without IN 29007 302 15 burning burn VBG 29007 302 16 ; ; : 29007 302 17 other other JJ 29007 302 18 fats fat NNS 29007 302 19 get get VBP 29007 302 20 over over RB 29007 302 21 - - HYPH 29007 302 22 heated heated JJ 29007 302 23 after after IN 29007 302 24 400 400 CD 29007 302 25 ° ° NNS 29007 302 26 , , , 29007 302 27 and and CC 29007 302 28 therefore therefore RB 29007 302 29 require require VBP 29007 302 30 greater great JJR 29007 302 31 care care NN 29007 302 32 in in IN 29007 302 33 using use VBG 29007 302 34 . . . 29007 303 1 Success success NN 29007 303 2 depends depend VBZ 29007 303 3 , , , 29007 303 4 almost almost RB 29007 303 5 entirely entirely RB 29007 303 6 , , , 29007 303 7 on on IN 29007 303 8 getting get VBG 29007 303 9 the the DT 29007 303 10 fat fat NN 29007 303 11 to to IN 29007 303 12 the the DT 29007 303 13 right right JJ 29007 303 14 degree degree NN 29007 303 15 of of IN 29007 303 16 heat heat NN 29007 303 17 . . . 29007 304 1 For for IN 29007 304 2 ordinary ordinary JJ 29007 304 3 frying frying NN 29007 304 4 , , , 29007 304 5 the the DT 29007 304 6 heat heat NN 29007 304 7 required require VBN 29007 304 8 is be VBZ 29007 304 9 345 345 CD 29007 304 10 ° ° NNS 29007 304 11 . . . 29007 305 1 Unless unless IN 29007 305 2 this this DT 29007 305 3 point point NN 29007 305 4 is be VBZ 29007 305 5 carefully carefully RB 29007 305 6 attended attend VBN 29007 305 7 to to TO 29007 305 8 , , , 29007 305 9 total total JJ 29007 305 10 failure failure NN 29007 305 11 will will MD 29007 305 12 be be VB 29007 305 13 the the DT 29007 305 14 result result NN 29007 305 15 . . . 29007 306 1 There there EX 29007 306 2 are be VBP 29007 306 3 signs sign NNS 29007 306 4 , , , 29007 306 5 however however RB 29007 306 6 , , , 29007 306 7 by by IN 29007 306 8 which which WDT 29007 306 9 anyone anyone NN 29007 306 10 may may MD 29007 306 11 easily easily RB 29007 306 12 tell tell VB 29007 306 13 when when WRB 29007 306 14 the the DT 29007 306 15 fat fat NN 29007 306 16 is be VBZ 29007 306 17 ready ready JJ 29007 306 18 for for IN 29007 306 19 use use NN 29007 306 20 . . . 29007 307 1 It -PRON- PRP 29007 307 2 must must MD 29007 307 3 be be VB 29007 307 4 quite quite RB 29007 307 5 still still RB 29007 307 6 , , , 29007 307 7 making make VBG 29007 307 8 no no DT 29007 307 9 noise noise NN 29007 307 10 ; ; : 29007 307 11 noise noise NN 29007 307 12 , , , 29007 307 13 or or CC 29007 307 14 bubbling bubble VBG 29007 307 15 , , , 29007 307 16 will will MD 29007 307 17 be be VB 29007 307 18 caused cause VBN 29007 307 19 by by IN 29007 307 20 the the DT 29007 307 21 evaporation evaporation NN 29007 307 22 of of IN 29007 307 23 moisture moisture NN 29007 307 24 , , , 29007 307 25 or or CC 29007 307 26 water water NN 29007 307 27 in in IN 29007 307 28 it -PRON- PRP 29007 307 29 . . . 29007 308 1 The the DT 29007 308 2 expression expression NN 29007 308 3 , , , 29007 308 4 ' ' '' 29007 308 5 boiling boil VBG 29007 308 6 lard lard NN 29007 308 7 , , , 29007 308 8 ' ' '' 29007 308 9 or or CC 29007 308 10 ' ' `` 29007 308 11 boiling boil VBG 29007 308 12 fat fat NN 29007 308 13 , , , 29007 308 14 ' ' '' 29007 308 15 has have VBZ 29007 308 16 been be VBN 29007 308 17 misleading mislead VBG 29007 308 18 to to IN 29007 308 19 many many JJ 29007 308 20 inexperienced inexperienced JJ 29007 308 21 cooks cook NNS 29007 308 22 , , , 29007 308 23 who who WP 29007 308 24 , , , 29007 308 25 not not RB 29007 308 26 unnaturally unnaturally RB 29007 308 27 , , , 29007 308 28 imagine imagine VB 29007 308 29 that that IN 29007 308 30 when when WRB 29007 308 31 the the DT 29007 308 32 fat fat NN 29007 308 33 is be VBZ 29007 308 34 bubbling bubble VBG 29007 308 35 , , , 29007 308 36 like like IN 29007 308 37 boiling boil VBG 29007 308 38 water water NN 29007 308 39 , , , 29007 308 40 it -PRON- PRP 29007 308 41 is be VBZ 29007 308 42 boiling boil VBG 29007 308 43 , , , 29007 308 44 and and CC 29007 308 45 , , , 29007 308 46 therefore therefore RB 29007 308 47 , , , 29007 308 48 at at IN 29007 308 49 the the DT 29007 308 50 right right JJ 29007 308 51 heat heat NN 29007 308 52 . . . 29007 309 1 But but CC 29007 309 2 boiling boil VBG 29007 309 3 _ _ NNP 29007 309 4 fat fat NN 29007 309 5 _ _ NNP 29007 309 6 does do VBZ 29007 309 7 not not RB 29007 309 8 bubble bubble VB 29007 309 9 . . . 29007 310 1 When when WRB 29007 310 2 it -PRON- PRP 29007 310 3 has have VBZ 29007 310 4 the the DT 29007 310 5 appearance appearance NN 29007 310 6 of of IN 29007 310 7 boiling boiling NN 29007 310 8 water water NN 29007 310 9 , , , 29007 310 10 it -PRON- PRP 29007 310 11 is be VBZ 29007 310 12 simply simply RB 29007 310 13 due due JJ 29007 310 14 , , , 29007 310 15 as as IN 29007 310 16 already already RB 29007 310 17 explained explain VBN 29007 310 18 , , , 29007 310 19 to to IN 29007 310 20 the the DT 29007 310 21 presence presence NN 29007 310 22 of of IN 29007 310 23 water water NN 29007 310 24 in in IN 29007 310 25 it -PRON- PRP 29007 310 26 , , , 29007 310 27 which which WDT 29007 310 28 must must MD 29007 310 29 pass pass VB 29007 310 30 away away RB 29007 310 31 by by IN 29007 310 32 evaporation evaporation NN 29007 310 33 , , , 29007 310 34 before before IN 29007 310 35 the the DT 29007 310 36 fat fat NN 29007 310 37 can can MD 29007 310 38 reach reach VB 29007 310 39 the the DT 29007 310 40 required required JJ 29007 310 41 heat heat NN 29007 310 42 . . . 29007 311 1 When when WRB 29007 311 2 it -PRON- PRP 29007 311 3 ceases cease VBZ 29007 311 4 to to TO 29007 311 5 make make VB 29007 311 6 any any DT 29007 311 7 noise noise NN 29007 311 8 , , , 29007 311 9 and and CC 29007 311 10 is be VBZ 29007 311 11 quite quite RB 29007 311 12 still still RB 29007 311 13 , , , 29007 311 14 it -PRON- PRP 29007 311 15 should should MD 29007 311 16 be be VB 29007 311 17 carefully carefully RB 29007 311 18 watched watch VBN 29007 311 19 ; ; : 29007 311 20 for for IN 29007 311 21 very very RB 29007 311 22 soon soon RB 29007 311 23 a a DT 29007 311 24 pale pale JJ 29007 311 25 blue blue JJ 29007 311 26 vapour vapour NN 29007 311 27 is be VBZ 29007 311 28 seen see VBN 29007 311 29 rising rise VBG 29007 311 30 , , , 29007 311 31 and and CC 29007 311 32 then then RB 29007 311 33 the the DT 29007 311 34 fat fat NN 29007 311 35 is be VBZ 29007 311 36 sufficiently sufficiently RB 29007 311 37 hot hot JJ 29007 311 38 . . . 29007 312 1 If if IN 29007 312 2 , , , 29007 312 3 from from IN 29007 312 4 the the DT 29007 312 5 position position NN 29007 312 6 of of IN 29007 312 7 the the DT 29007 312 8 stove stove NN 29007 312 9 , , , 29007 312 10 it -PRON- PRP 29007 312 11 is be VBZ 29007 312 12 not not RB 29007 312 13 easy easy JJ 29007 312 14 to to TO 29007 312 15 see see VB 29007 312 16 this this DT 29007 312 17 vapour vapour NN 29007 312 18 , , , 29007 312 19 a a DT 29007 312 20 piece piece NN 29007 312 21 of of IN 29007 312 22 bread bread NN 29007 312 23 may may MD 29007 312 24 be be VB 29007 312 25 held hold VBN 29007 312 26 in in IN 29007 312 27 the the DT 29007 312 28 fat fat NN 29007 312 29 as as IN 29007 312 30 a a DT 29007 312 31 test test NN 29007 312 32 ; ; : 29007 312 33 if if IN 29007 312 34 it -PRON- PRP 29007 312 35 begins begin VBZ 29007 312 36 to to TO 29007 312 37 turn turn VB 29007 312 38 brown brown RB 29007 312 39 , , , 29007 312 40 in in IN 29007 312 41 about about RB 29007 312 42 a a DT 29007 312 43 minute minute NN 29007 312 44 , , , 29007 312 45 the the DT 29007 312 46 fat fat NN 29007 312 47 is be VBZ 29007 312 48 ready ready JJ 29007 312 49 . . . 29007 313 1 It -PRON- PRP 29007 313 2 should should MD 29007 313 3 then then RB 29007 313 4 be be VB 29007 313 5 used use VBN 29007 313 6 without without IN 29007 313 7 delay delay NN 29007 313 8 ; ; : 29007 313 9 since since IN 29007 313 10 , , , 29007 313 11 when when WRB 29007 313 12 once once RB 29007 313 13 hot hot JJ 29007 313 14 enough enough RB 29007 313 15 , , , 29007 313 16 it -PRON- PRP 29007 313 17 rapidly rapidly RB 29007 313 18 gets get VBZ 29007 313 19 overheated overheat VBN 29007 313 20 or or CC 29007 313 21 burnt burn VBN 29007 313 22 . . . 29007 314 1 Fat fat JJ 29007 314 2 is be VBZ 29007 314 3 burning burn VBG 29007 314 4 when when WRB 29007 314 5 the the DT 29007 314 6 blue blue JJ 29007 314 7 vapour vapour NN 29007 314 8 becomes become VBZ 29007 314 9 like like IN 29007 314 10 smoke smoke NN 29007 314 11 . . . 29007 315 1 Burnt burnt JJ 29007 315 2 fat fat NN 29007 315 3 has have VBZ 29007 315 4 an an DT 29007 315 5 unpleasant unpleasant JJ 29007 315 6 smell smell NN 29007 315 7 , , , 29007 315 8 and and CC 29007 315 9 is be VBZ 29007 315 10 apt apt JJ 29007 315 11 to to TO 29007 315 12 give give VB 29007 315 13 a a DT 29007 315 14 disagreeable disagreeable JJ 29007 315 15 taste taste NN 29007 315 16 to to IN 29007 315 17 the the DT 29007 315 18 articles article NNS 29007 315 19 fried fry VBN 29007 315 20 in in IN 29007 315 21 it -PRON- PRP 29007 315 22 . . . 29007 316 1 With with IN 29007 316 2 ordinary ordinary JJ 29007 316 3 care care NN 29007 316 4 fat fat NN 29007 316 5 need nee MD 29007 316 6 not not RB 29007 316 7 get get VB 29007 316 8 overheated overheat VBN 29007 316 9 . . . 29007 317 1 Next next JJ 29007 317 2 to to IN 29007 317 3 oil oil NN 29007 317 4 , , , 29007 317 5 fat fat NN 29007 317 6 rendered render VBN 29007 317 7 down down RP 29007 317 8 ( ( -LRB- 29007 317 9 _ _ NNP 29007 317 10 see see UH 29007 317 11 _ _ NNP 29007 317 12 Rendering Rendering NNP 29007 317 13 down down RP 29007 317 14 Fat Fat NNP 29007 317 15 ) ) -RRB- 29007 317 16 , , , 29007 317 17 is be VBZ 29007 317 18 best good JJS 29007 317 19 for for IN 29007 317 20 the the DT 29007 317 21 purpose purpose NN 29007 317 22 . . . 29007 318 1 If if IN 29007 318 2 strained strain VBN 29007 318 3 after after IN 29007 318 4 each each DT 29007 318 5 time time NN 29007 318 6 of of IN 29007 318 7 using use VBG 29007 318 8 , , , 29007 318 9 and and CC 29007 318 10 not not RB 29007 318 11 allowed allow VBN 29007 318 12 to to TO 29007 318 13 burn burn VB 29007 318 14 , , , 29007 318 15 it -PRON- PRP 29007 318 16 will will MD 29007 318 17 keep keep VB 29007 318 18 good good JJ 29007 318 19 for for IN 29007 318 20 months month NNS 29007 318 21 , , , 29007 318 22 and and CC 29007 318 23 may may MD 29007 318 24 be be VB 29007 318 25 used use VBN 29007 318 26 for for IN 29007 318 27 fish fish NN 29007 318 28 , , , 29007 318 29 sweets sweet NNS 29007 318 30 , , , 29007 318 31 or or CC 29007 318 32 savouries savoury NNS 29007 318 33 , , , 29007 318 34 and and CC 29007 318 35 no no DT 29007 318 36 taste taste NN 29007 318 37 of of IN 29007 318 38 anything anything NN 29007 318 39 previously previously RB 29007 318 40 fried fry VBN 29007 318 41 in in IN 29007 318 42 it -PRON- PRP 29007 318 43 will will MD 29007 318 44 be be VB 29007 318 45 given give VBN 29007 318 46 to to IN 29007 318 47 the the DT 29007 318 48 articles article NNS 29007 318 49 cooked cook VBN 29007 318 50 . . . 29007 319 1 For for IN 29007 319 2 this this DT 29007 319 3 kind kind NN 29007 319 4 of of IN 29007 319 5 frying frying NN 29007 319 6 , , , 29007 319 7 a a DT 29007 319 8 kitchener kitchener NN 29007 319 9 , , , 29007 319 10 or or CC 29007 319 11 gas gas NN 29007 319 12 stove stove NN 29007 319 13 , , , 29007 319 14 is be VBZ 29007 319 15 preferable preferable JJ 29007 319 16 to to IN 29007 319 17 an an DT 29007 319 18 open open JJ 29007 319 19 range range NN 29007 319 20 . . . 29007 320 1 All all DT 29007 320 2 kinds kind NNS 29007 320 3 of of IN 29007 320 4 rissoles rissole NNS 29007 320 5 , , , 29007 320 6 croquettes croquette NNS 29007 320 7 , , , 29007 320 8 fillets fillet NNS 29007 320 9 and and CC 29007 320 10 cutlets cutlet NNS 29007 320 11 of of IN 29007 320 12 fish fish NN 29007 320 13 , , , 29007 320 14 fritters fritter NNS 29007 320 15 , , , 29007 320 16 & & CC 29007 320 17 c. c. NNP 29007 320 18 , , , 29007 320 19 should should MD 29007 320 20 be be VB 29007 320 21 fried fry VBN 29007 320 22 in in IN 29007 320 23 this this DT 29007 320 24 manner manner NN 29007 320 25 , , , 29007 320 26 and and CC 29007 320 27 should should MD 29007 320 28 not not RB 29007 320 29 be be VB 29007 320 30 darker dark JJR 29007 320 31 than than IN 29007 320 32 a a DT 29007 320 33 golden golden JJ 29007 320 34 brown brown NN 29007 320 35 . . . 29007 321 1 It -PRON- PRP 29007 321 2 is be VBZ 29007 321 3 an an DT 29007 321 4 advantage advantage NN 29007 321 5 to to TO 29007 321 6 use use VB 29007 321 7 a a DT 29007 321 8 frying frying JJ 29007 321 9 - - HYPH 29007 321 10 basket basket NN 29007 321 11 for for IN 29007 321 12 all all DT 29007 321 13 such such JJ 29007 321 14 things thing NNS 29007 321 15 as as IN 29007 321 16 are be VBP 29007 321 17 covered cover VBN 29007 321 18 with with IN 29007 321 19 egg egg NN 29007 321 20 and and CC 29007 321 21 bread bread NN 29007 321 22 - - HYPH 29007 321 23 crumbs crumb NNS 29007 321 24 ; ; : 29007 321 25 but but CC 29007 321 26 fritters fritter NNS 29007 321 27 , , , 29007 321 28 or or CC 29007 321 29 whatever whatever WDT 29007 321 30 is be VBZ 29007 321 31 dipped dip VBN 29007 321 32 in in IN 29007 321 33 batter batter NN 29007 321 34 , , , 29007 321 35 should should MD 29007 321 36 be be VB 29007 321 37 dropped drop VBN 29007 321 38 into into IN 29007 321 39 the the DT 29007 321 40 fat fat NN 29007 321 41 , , , 29007 321 42 as as IN 29007 321 43 they -PRON- PRP 29007 321 44 become become VBP 29007 321 45 so so RB 29007 321 46 light light JJ 29007 321 47 that that IN 29007 321 48 they -PRON- PRP 29007 321 49 rise rise VBP 29007 321 50 to to IN 29007 321 51 the the DT 29007 321 52 top top NN 29007 321 53 of of IN 29007 321 54 it -PRON- PRP 29007 321 55 . . . 29007 322 1 When when WRB 29007 322 2 they -PRON- PRP 29007 322 3 are be VBP 29007 322 4 a a DT 29007 322 5 pale pale JJ 29007 322 6 fawn fawn NN 29007 322 7 colour colour NN 29007 322 8 on on IN 29007 322 9 the the DT 29007 322 10 one one CD 29007 322 11 side side NN 29007 322 12 , , , 29007 322 13 they -PRON- PRP 29007 322 14 should should MD 29007 322 15 be be VB 29007 322 16 turned turn VBN 29007 322 17 over over RP 29007 322 18 to to IN 29007 322 19 the the DT 29007 322 20 other other JJ 29007 322 21 . . . 29007 323 1 Care care NN 29007 323 2 must must MD 29007 323 3 be be VB 29007 323 4 taken take VBN 29007 323 5 to to TO 29007 323 6 drain drain VB 29007 323 7 everything everything NN 29007 323 8 , , , 29007 323 9 after after IN 29007 323 10 frying fry VBG 29007 323 11 , , , 29007 323 12 on on IN 29007 323 13 kitchen kitchen NNP 29007 323 14 paper paper NN 29007 323 15 in in IN 29007 323 16 order order NN 29007 323 17 to to TO 29007 323 18 remove remove VB 29007 323 19 any any DT 29007 323 20 grease grease NN 29007 323 21 . . . 29007 324 1 Dry Dry NNP 29007 324 2 Frying Frying NNP 29007 324 3 . . . 29007 325 1 This this DT 29007 325 2 is be VBZ 29007 325 3 frying fry VBG 29007 325 4 in in IN 29007 325 5 a a DT 29007 325 6 cutlet cutlet NN 29007 325 7 or or CC 29007 325 8 frying frying NN 29007 325 9 pan pan NN 29007 325 10 , , , 29007 325 11 with with IN 29007 325 12 a a DT 29007 325 13 small small JJ 29007 325 14 quantity quantity NN 29007 325 15 of of IN 29007 325 16 fat fat NN 29007 325 17 , , , 29007 325 18 and and CC 29007 325 19 is be VBZ 29007 325 20 only only RB 29007 325 21 suitable suitable JJ 29007 325 22 for for IN 29007 325 23 such such JJ 29007 325 24 things thing NNS 29007 325 25 as as IN 29007 325 26 require require VBP 29007 325 27 slow slow JJ 29007 325 28 cooking cooking NN 29007 325 29 , , , 29007 325 30 such such JJ 29007 325 31 as as IN 29007 325 32 steaks steak NNS 29007 325 33 , , , 29007 325 34 mutton mutton NN 29007 325 35 or or CC 29007 325 36 veal veal NN 29007 325 37 cutlets cutlet NNS 29007 325 38 , , , 29007 325 39 fillets fillet NNS 29007 325 40 of of IN 29007 325 41 beef beef NN 29007 325 42 , , , 29007 325 43 liver liver NN 29007 325 44 and and CC 29007 325 45 bacon bacon NN 29007 325 46 . . . 29007 326 1 Pancakes pancake NNS 29007 326 2 also also RB 29007 326 3 are be VBP 29007 326 4 fried fry VBN 29007 326 5 in in IN 29007 326 6 this this DT 29007 326 7 manner manner NN 29007 326 8 . . . 29007 327 1 Success success NN 29007 327 2 depends depend VBZ 29007 327 3 , , , 29007 327 4 as as IN 29007 327 5 in in IN 29007 327 6 French french JJ 29007 327 7 frying frying NN 29007 327 8 , , , 29007 327 9 in in IN 29007 327 10 having have VBG 29007 327 11 the the DT 29007 327 12 fat fat NN 29007 327 13 rightly rightly RB 29007 327 14 heated heat VBN 29007 327 15 , , , 29007 327 16 taking take VBG 29007 327 17 care care NN 29007 327 18 that that IN 29007 327 19 the the DT 29007 327 20 outside outside NN 29007 327 21 of of IN 29007 327 22 the the DT 29007 327 23 meat meat NN 29007 327 24 cooked cook VBN 29007 327 25 be be VB 29007 327 26 sealed seal VBN 29007 327 27 up up RP 29007 327 28 . . . 29007 328 1 In in IN 29007 328 2 this this DT 29007 328 3 way way NN 29007 328 4 the the DT 29007 328 5 juices juice NNS 29007 328 6 and and CC 29007 328 7 flavour flavour NN 29007 328 8 will will MD 29007 328 9 be be VB 29007 328 10 retained retain VBN 29007 328 11 in in IN 29007 328 12 it -PRON- PRP 29007 328 13 . . . 29007 329 1 Make make VB 29007 329 2 , , , 29007 329 3 therefore therefore RB 29007 329 4 , , , 29007 329 5 the the DT 29007 329 6 frying frying JJ 29007 329 7 - - HYPH 29007 329 8 pan pan NN 29007 329 9 hot hot JJ 29007 329 10 , , , 29007 329 11 then then RB 29007 329 12 put put VB 29007 329 13 in in IN 29007 329 14 the the DT 29007 329 15 fat fat NN 29007 329 16 ; ; : 29007 329 17 and and CC 29007 329 18 when when WRB 29007 329 19 that that DT 29007 329 20 is be VBZ 29007 329 21 also also RB 29007 329 22 perfectly perfectly RB 29007 329 23 hot hot JJ 29007 329 24 , , , 29007 329 25 put put VBN 29007 329 26 in in IN 29007 329 27 the the DT 29007 329 28 meat meat NN 29007 329 29 to to TO 29007 329 30 be be VB 29007 329 31 cooked cook VBN 29007 329 32 . . . 29007 330 1 When when WRB 29007 330 2 each each DT 29007 330 3 side side NN 29007 330 4 has have VBZ 29007 330 5 been be VBN 29007 330 6 well well RB 29007 330 7 sealed seal VBN 29007 330 8 up up RP 29007 330 9 , , , 29007 330 10 the the DT 29007 330 11 heat heat NN 29007 330 12 applied apply VBD 29007 330 13 must must MD 29007 330 14 be be VB 29007 330 15 moderated moderate VBN 29007 330 16 , , , 29007 330 17 so so IN 29007 330 18 that that IN 29007 330 19 the the DT 29007 330 20 cooking cooking NN 29007 330 21 may may MD 29007 330 22 be be VB 29007 330 23 gradual gradual JJ 29007 330 24 . . . 29007 331 1 The the DT 29007 331 2 common common JJ 29007 331 3 mistake mistake NN 29007 331 4 in in IN 29007 331 5 this this DT 29007 331 6 kind kind NN 29007 331 7 of of IN 29007 331 8 frying frying NN 29007 331 9 is be VBZ 29007 331 10 to to TO 29007 331 11 put put VB 29007 331 12 the the DT 29007 331 13 meat meat NN 29007 331 14 into into IN 29007 331 15 the the DT 29007 331 16 fat fat NN 29007 331 17 when when WRB 29007 331 18 it -PRON- PRP 29007 331 19 is be VBZ 29007 331 20 but but CC 29007 331 21 barely barely RB 29007 331 22 melted melt VBN 29007 331 23 ; ; : 29007 331 24 the the DT 29007 331 25 juices juice NNS 29007 331 26 of of IN 29007 331 27 the the DT 29007 331 28 meat meat NN 29007 331 29 are be VBP 29007 331 30 thus thus RB 29007 331 31 allowed allow VBN 29007 331 32 to to TO 29007 331 33 escape escape VB 29007 331 34 , , , 29007 331 35 and and CC 29007 331 36 the the DT 29007 331 37 meat meat NN 29007 331 38 is be VBZ 29007 331 39 toughened toughen VBN 29007 331 40 . . . 29007 332 1 RULES RULES NNP 29007 332 2 FOR for IN 29007 332 3 BAKING baking NN 29007 332 4 . . . 29007 333 1 To to TO 29007 333 2 bake bake VB 29007 333 3 meat meat NN 29007 333 4 successfully successfully RB 29007 333 5 , , , 29007 333 6 the the DT 29007 333 7 oven oven NN 29007 333 8 must must MD 29007 333 9 be be VB 29007 333 10 well well RB 29007 333 11 ventilated ventilate VBN 29007 333 12 , , , 29007 333 13 otherwise otherwise RB 29007 333 14 , , , 29007 333 15 the the DT 29007 333 16 joint joint NN 29007 333 17 cooked cook VBN 29007 333 18 in in IN 29007 333 19 this this DT 29007 333 20 manner manner NN 29007 333 21 will will MD 29007 333 22 have have VB 29007 333 23 an an DT 29007 333 24 unpleasant unpleasant JJ 29007 333 25 flavour flavour NN 29007 333 26 . . . 29007 334 1 The the DT 29007 334 2 meat meat NN 29007 334 3 should should MD 29007 334 4 be be VB 29007 334 5 put put VBN 29007 334 6 on on IN 29007 334 7 a a DT 29007 334 8 trivet trivet NNS 29007 334 9 , , , 29007 334 10 which which WDT 29007 334 11 should should MD 29007 334 12 be be VB 29007 334 13 placed place VBN 29007 334 14 on on IN 29007 334 15 a a DT 29007 334 16 baking baking NN 29007 334 17 - - HYPH 29007 334 18 tin tin NN 29007 334 19 . . . 29007 335 1 The the DT 29007 335 2 oven oven NN 29007 335 3 must must MD 29007 335 4 be be VB 29007 335 5 very very RB 29007 335 6 hot hot JJ 29007 335 7 when when WRB 29007 335 8 the the DT 29007 335 9 meat meat NN 29007 335 10 is be VBZ 29007 335 11 put put VBN 29007 335 12 into into IN 29007 335 13 it -PRON- PRP 29007 335 14 , , , 29007 335 15 and and CC 29007 335 16 the the DT 29007 335 17 heat heat NN 29007 335 18 should should MD 29007 335 19 be be VB 29007 335 20 kept keep VBN 29007 335 21 up up RP 29007 335 22 for for IN 29007 335 23 the the DT 29007 335 24 first first JJ 29007 335 25 quarter quarter NN 29007 335 26 of of IN 29007 335 27 an an DT 29007 335 28 hour hour NN 29007 335 29 . . . 29007 336 1 This this DT 29007 336 2 is be VBZ 29007 336 3 to to TO 29007 336 4 form form VB 29007 336 5 the the DT 29007 336 6 casing casing NN 29007 336 7 already already RB 29007 336 8 alluded allude VBD 29007 336 9 to to IN 29007 336 10 in in IN 29007 336 11 the the DT 29007 336 12 directions direction NNS 29007 336 13 for for IN 29007 336 14 roasting roast VBG 29007 336 15 and and CC 29007 336 16 boiling boil VBG 29007 336 17 ; ; : 29007 336 18 the the DT 29007 336 19 heat heat NN 29007 336 20 of of IN 29007 336 21 the the DT 29007 336 22 oven oven NN 29007 336 23 must must MD 29007 336 24 then then RB 29007 336 25 be be VB 29007 336 26 very very RB 29007 336 27 much much RB 29007 336 28 moderated moderate VBN 29007 336 29 , , , 29007 336 30 and and CC 29007 336 31 the the DT 29007 336 32 joint joint NN 29007 336 33 cooked cook VBN 29007 336 34 very very RB 29007 336 35 gradually gradually RB 29007 336 36 , , , 29007 336 37 allowing allow VBG 29007 336 38 twenty twenty CD 29007 336 39 minutes minute NNS 29007 336 40 for for IN 29007 336 41 every every DT 29007 336 42 pound pound NN 29007 336 43 , , , 29007 336 44 and and CC 29007 336 45 twenty twenty CD 29007 336 46 minutes minute NNS 29007 336 47 over over RP 29007 336 48 . . . 29007 337 1 The the DT 29007 337 2 meat meat NN 29007 337 3 should should MD 29007 337 4 be be VB 29007 337 5 basted baste VBN 29007 337 6 ; ; : 29007 337 7 and and CC 29007 337 8 the the DT 29007 337 9 gravy gravy NN 29007 337 10 may may MD 29007 337 11 be be VB 29007 337 12 made make VBN 29007 337 13 in in IN 29007 337 14 the the DT 29007 337 15 same same JJ 29007 337 16 manner manner NN 29007 337 17 as as IN 29007 337 18 in in IN 29007 337 19 roasting roast VBG 29007 337 20 . . . 29007 338 1 RULES RULES NNP 29007 338 2 FOR for IN 29007 338 3 GRILLING grill VBG 29007 338 4 . . . 29007 339 1 For for IN 29007 339 2 this this DT 29007 339 3 method method NN 29007 339 4 of of IN 29007 339 5 cookery cookery NN 29007 339 6 , , , 29007 339 7 a a DT 29007 339 8 clear clear JJ 29007 339 9 fire fire NN 29007 339 10 is be VBZ 29007 339 11 essential essential JJ 29007 339 12 . . . 29007 340 1 The the DT 29007 340 2 griller griller NN 29007 340 3 is be VBZ 29007 340 4 warmed warm VBN 29007 340 5 , , , 29007 340 6 and and CC 29007 340 7 the the DT 29007 340 8 meat meat NN 29007 340 9 fastened fasten VBN 29007 340 10 in in IN 29007 340 11 it -PRON- PRP 29007 340 12 . . . 29007 341 1 It -PRON- PRP 29007 341 2 is be VBZ 29007 341 3 then then RB 29007 341 4 hung hang VBN 29007 341 5 on on IN 29007 341 6 the the DT 29007 341 7 bars bar NNS 29007 341 8 of of IN 29007 341 9 the the DT 29007 341 10 fireplace fireplace NN 29007 341 11 , , , 29007 341 12 and and CC 29007 341 13 a a DT 29007 341 14 dish dish NN 29007 341 15 passed pass VBN 29007 341 16 underneath underneath RB 29007 341 17 to to TO 29007 341 18 catch catch VB 29007 341 19 any any DT 29007 341 20 gravy gravy NN 29007 341 21 . . . 29007 342 1 An an DT 29007 342 2 ordinary ordinary JJ 29007 342 3 sized sized JJ 29007 342 4 chop chop NN 29007 342 5 , , , 29007 342 6 cooked cook VBN 29007 342 7 in in IN 29007 342 8 this this DT 29007 342 9 way way NN 29007 342 10 , , , 29007 342 11 will will MD 29007 342 12 take take VB 29007 342 13 about about RB 29007 342 14 five five CD 29007 342 15 minutes minute NNS 29007 342 16 on on IN 29007 342 17 the the DT 29007 342 18 one one CD 29007 342 19 side side NN 29007 342 20 , , , 29007 342 21 and and CC 29007 342 22 three three CD 29007 342 23 on on IN 29007 342 24 the the DT 29007 342 25 other other JJ 29007 342 26 . . . 29007 343 1 RULES rule NNS 29007 343 2 FOR for IN 29007 343 3 BROILING broiling NN 29007 343 4 . . . 29007 344 1 This this DT 29007 344 2 is be VBZ 29007 344 3 cooking cook VBG 29007 344 4 over over IN 29007 344 5 the the DT 29007 344 6 fire fire NN 29007 344 7 on on IN 29007 344 8 a a DT 29007 344 9 gridiron gridiron NN 29007 344 10 . . . 29007 345 1 The the DT 29007 345 2 flavour flavour NN 29007 345 3 of of IN 29007 345 4 broiled broil VBN 29007 345 5 meat meat NN 29007 345 6 is be VBZ 29007 345 7 usually usually RB 29007 345 8 preferred prefer VBN 29007 345 9 to to IN 29007 345 10 that that DT 29007 345 11 of of IN 29007 345 12 grilled grill VBN 29007 345 13 . . . 29007 346 1 Put put VB 29007 346 2 the the DT 29007 346 3 gridiron gridiron NN 29007 346 4 over over IN 29007 346 5 the the DT 29007 346 6 fire fire NN 29007 346 7 to to TO 29007 346 8 heat heat VB 29007 346 9 , , , 29007 346 10 and and CC 29007 346 11 then then RB 29007 346 12 put put VB 29007 346 13 the the DT 29007 346 14 chop chop NN 29007 346 15 , , , 29007 346 16 or or CC 29007 346 17 steak steak NN 29007 346 18 , , , 29007 346 19 on on IN 29007 346 20 it -PRON- PRP 29007 346 21 ; ; : 29007 346 22 place place VB 29007 346 23 the the DT 29007 346 24 gridiron gridiron NNP 29007 346 25 close close RB 29007 346 26 to to IN 29007 346 27 the the DT 29007 346 28 fire fire NN 29007 346 29 at at IN 29007 346 30 first first RB 29007 346 31 , , , 29007 346 32 that that IN 29007 346 33 the the DT 29007 346 34 heat heat NN 29007 346 35 may may MD 29007 346 36 rapidly rapidly RB 29007 346 37 seal seal VB 29007 346 38 up up RP 29007 346 39 the the DT 29007 346 40 outside outside NN 29007 346 41 of of IN 29007 346 42 the the DT 29007 346 43 meat meat NN 29007 346 44 . . . 29007 347 1 When when WRB 29007 347 2 this this DT 29007 347 3 has have VBZ 29007 347 4 been be VBN 29007 347 5 accomplished accomplish VBN 29007 347 6 , , , 29007 347 7 lift lift VB 29007 347 8 the the DT 29007 347 9 gridiron gridiron NN 29007 347 10 further further RB 29007 347 11 from from IN 29007 347 12 the the DT 29007 347 13 fire fire NN 29007 347 14 , , , 29007 347 15 and and CC 29007 347 16 cook cook NNP 29007 347 17 gradually gradually RB 29007 347 18 , , , 29007 347 19 turning turn VBG 29007 347 20 occasionally occasionally RB 29007 347 21 . . . 29007 348 1 A a DT 29007 348 2 clear clear JJ 29007 348 3 fire fire NN 29007 348 4 is be VBZ 29007 348 5 essential essential JJ 29007 348 6 . . . 29007 349 1 Coke Coke NNP 29007 349 2 is be VBZ 29007 349 3 better well JJR 29007 349 4 than than IN 29007 349 5 coal coal NN 29007 349 6 for for IN 29007 349 7 broiling broiling NN 29007 349 8 , , , 29007 349 9 because because IN 29007 349 10 there there EX 29007 349 11 is be VBZ 29007 349 12 less less JJR 29007 349 13 smoke smoke NN 29007 349 14 from from IN 29007 349 15 it -PRON- PRP 29007 349 16 . . . 29007 350 1 JOINTS joint NNS 29007 350 2 . . . 29007 351 1 Sirloin Sirloin NNP 29007 351 2 of of IN 29007 351 3 Beef Beef NNP 29007 351 4 . . . 29007 352 1 This this DT 29007 352 2 is be VBZ 29007 352 3 the the DT 29007 352 4 primest prim JJS 29007 352 5 joint joint NN 29007 352 6 , , , 29007 352 7 and and CC 29007 352 8 must must MD 29007 352 9 be be VB 29007 352 10 either either CC 29007 352 11 roasted roast VBN 29007 352 12 or or CC 29007 352 13 baked bake VBN 29007 352 14 ( ( -LRB- 29007 352 15 see see VB 29007 352 16 directions direction NNS 29007 352 17 ) ) -RRB- 29007 352 18 . . . 29007 353 1 Horse horse NN 29007 353 2 - - HYPH 29007 353 3 radish radish NN 29007 353 4 should should MD 29007 353 5 be be VB 29007 353 6 served serve VBN 29007 353 7 with with IN 29007 353 8 it -PRON- PRP 29007 353 9 . . . 29007 354 1 Yorkshire yorkshire NN 29007 354 2 pudding pudding NN 29007 354 3 is be VBZ 29007 354 4 also also RB 29007 354 5 liked like VBN 29007 354 6 with with IN 29007 354 7 roast roast NN 29007 354 8 beef beef NN 29007 354 9 . . . 29007 355 1 Ribs Ribs NNP 29007 355 2 of of IN 29007 355 3 Beef Beef NNP 29007 355 4 . . . 29007 356 1 These these DT 29007 356 2 should should MD 29007 356 3 be be VB 29007 356 4 cooked cook VBN 29007 356 5 like like IN 29007 356 6 sirloin sirloin NN 29007 356 7 , , , 29007 356 8 and and CC 29007 356 9 served serve VBD 29007 356 10 with with IN 29007 356 11 the the DT 29007 356 12 same same JJ 29007 356 13 accompaniments accompaniment NNS 29007 356 14 . . . 29007 357 1 A a DT 29007 357 2 neater neater NN 29007 357 3 looking look VBG 29007 357 4 joint joint NN 29007 357 5 is be VBZ 29007 357 6 made make VBN 29007 357 7 by by IN 29007 357 8 boning bone VBG 29007 357 9 and and CC 29007 357 10 rolling roll VBG 29007 357 11 them -PRON- PRP 29007 357 12 . . . 29007 358 1 The the DT 29007 358 2 bones bone NNS 29007 358 3 can can MD 29007 358 4 be be VB 29007 358 5 used use VBN 29007 358 6 for for IN 29007 358 7 soup soup NN 29007 358 8 . . . 29007 359 1 Aitch Aitch NNP 29007 359 2 Bone Bone NNP 29007 359 3 , , , 29007 359 4 Round Round NNP 29007 359 5 , , , 29007 359 6 Thick Thick NNP 29007 359 7 and and CC 29007 359 8 Thin Thin NNP 29007 359 9 Flank Flank NNP 29007 359 10 of of IN 29007 359 11 Beef Beef NNP 29007 359 12 . . . 29007 360 1 Those those DT 29007 360 2 are be VBP 29007 360 3 usually usually RB 29007 360 4 salted salt VBN 29007 360 5 and and CC 29007 360 6 boiled boil VBN 29007 360 7 ( ( -LRB- 29007 360 8 see see VB 29007 360 9 directions direction NNS 29007 360 10 for for IN 29007 360 11 boiling boil VBG 29007 360 12 salt salt NN 29007 360 13 meat meat NN 29007 360 14 ) ) -RRB- 29007 360 15 . . . 29007 361 1 Serve serve VB 29007 361 2 with with IN 29007 361 3 carrots carrot NNS 29007 361 4 and and CC 29007 361 5 turnips turnip NNS 29007 361 6 , , , 29007 361 7 and and CC 29007 361 8 yeast yeast NN 29007 361 9 , , , 29007 361 10 Norfolk Norfolk NNP 29007 361 11 , , , 29007 361 12 or or CC 29007 361 13 suet suet JJ 29007 361 14 dumplings dumpling NNS 29007 361 15 . . . 29007 362 1 Brisket Brisket NNP 29007 362 2 of of IN 29007 362 3 Beef Beef NNP 29007 362 4 . . . 29007 363 1 This this DT 29007 363 2 should should MD 29007 363 3 be be VB 29007 363 4 stewed stew VBN 29007 363 5 ( ( -LRB- 29007 363 6 see see VB 29007 363 7 directions direction NNS 29007 363 8 for for IN 29007 363 9 stewed stew VBN 29007 363 10 brisket brisket NN 29007 363 11 ) ) -RRB- 29007 363 12 . . . 29007 364 1 Leg Leg NNP 29007 364 2 of of IN 29007 364 3 Mutton Mutton NNP 29007 364 4 . . . 29007 365 1 This this DT 29007 365 2 may may MD 29007 365 3 be be VB 29007 365 4 roasted roast VBN 29007 365 5 , , , 29007 365 6 baked baked JJ 29007 365 7 , , , 29007 365 8 or or CC 29007 365 9 boiled boil VBN 29007 365 10 . . . 29007 366 1 If if IN 29007 366 2 roasted roast VBN 29007 366 3 , , , 29007 366 4 it -PRON- PRP 29007 366 5 should should MD 29007 366 6 be be VB 29007 366 7 served serve VBN 29007 366 8 with with IN 29007 366 9 red red JJ 29007 366 10 - - HYPH 29007 366 11 currant currant NN 29007 366 12 jelly jelly NN 29007 366 13 ; ; , 29007 366 14 if if IN 29007 366 15 boiled boil VBN 29007 366 16 , , , 29007 366 17 with with IN 29007 366 18 caper caper NN 29007 366 19 sauce sauce NN 29007 366 20 . . . 29007 367 1 Carrots carrot NNS 29007 367 2 and and CC 29007 367 3 turnips turnip NNS 29007 367 4 are be VBP 29007 367 5 liked like VBN 29007 367 6 with with IN 29007 367 7 boiled boil VBN 29007 367 8 mutton mutton NN 29007 367 9 . . . 29007 368 1 Shoulder Shoulder NNP 29007 368 2 of of IN 29007 368 3 Mutton Mutton NNP 29007 368 4 . . . 29007 369 1 This this DT 29007 369 2 may may MD 29007 369 3 be be VB 29007 369 4 either either CC 29007 369 5 roasted roast VBN 29007 369 6 or or CC 29007 369 7 baked bake VBN 29007 369 8 . . . 29007 370 1 Serve serve VB 29007 370 2 with with IN 29007 370 3 onion onion NN 29007 370 4 sauce sauce NN 29007 370 5 . . . 29007 371 1 Saddle Saddle NNP 29007 371 2 of of IN 29007 371 3 Mutton Mutton NNP 29007 371 4 . . . 29007 372 1 This this DT 29007 372 2 may may MD 29007 372 3 be be VB 29007 372 4 either either CC 29007 372 5 roasted roast VBN 29007 372 6 or or CC 29007 372 7 baked bake VBN 29007 372 8 . . . 29007 373 1 Serve serve VB 29007 373 2 with with IN 29007 373 3 red red JJ 29007 373 4 - - HYPH 29007 373 5 currant currant NN 29007 373 6 jelly jelly NN 29007 373 7 . . . 29007 374 1 Neck neck NN 29007 374 2 of of IN 29007 374 3 Mutton Mutton NNP 29007 374 4 . . . 29007 375 1 This this DT 29007 375 2 is be VBZ 29007 375 3 boiled boil VBN 29007 375 4 , , , 29007 375 5 and and CC 29007 375 6 requires require VBZ 29007 375 7 long long JJ 29007 375 8 and and CC 29007 375 9 gentle gentle JJ 29007 375 10 cooking cooking NN 29007 375 11 . . . 29007 376 1 Serve serve VB 29007 376 2 with with IN 29007 376 3 caper caper NN 29007 376 4 sauce sauce NN 29007 376 5 . . . 29007 377 1 Fore Fore NNP 29007 377 2 Quarter Quarter NNP 29007 377 3 of of IN 29007 377 4 Lamb Lamb NNP 29007 377 5 . . . 29007 378 1 This this DT 29007 378 2 joint joint NN 29007 378 3 should should MD 29007 378 4 be be VB 29007 378 5 roasted roast VBN 29007 378 6 or or CC 29007 378 7 baked bake VBN 29007 378 8 . . . 29007 379 1 Serve serve VB 29007 379 2 with with IN 29007 379 3 mint mint NN 29007 379 4 sauce sauce NN 29007 379 5 . . . 29007 380 1 Leg Leg NNP 29007 380 2 of of IN 29007 380 3 Lamb Lamb NNP 29007 380 4 . . . 29007 381 1 This this DT 29007 381 2 may may MD 29007 381 3 be be VB 29007 381 4 either either CC 29007 381 5 roasted roast VBN 29007 381 6 , , , 29007 381 7 baked baked JJ 29007 381 8 , , , 29007 381 9 or or CC 29007 381 10 boiled boil VBN 29007 381 11 . . . 29007 382 1 Serve serve VB 29007 382 2 , , , 29007 382 3 if if IN 29007 382 4 roast roast NN 29007 382 5 , , , 29007 382 6 with with IN 29007 382 7 mint mint NN 29007 382 8 sauce sauce NN 29007 382 9 ; ; : 29007 382 10 and and CC 29007 382 11 if if IN 29007 382 12 boiled boil VBN 29007 382 13 , , , 29007 382 14 with with IN 29007 382 15 _ _ NNP 29007 382 16 maître maître NNP 29007 382 17 d'hôtel d'hôtel NNP 29007 382 18 _ _ NNP 29007 382 19 sauce sauce NN 29007 382 20 . . . 29007 383 1 Shoulder Shoulder NNP 29007 383 2 of of IN 29007 383 3 Lamb Lamb NNP 29007 383 4 , , , 29007 383 5 Saddle Saddle NNP 29007 383 6 of of IN 29007 383 7 Lamb Lamb NNP 29007 383 8 , , , 29007 383 9 Loin Loin NNP 29007 383 10 of of IN 29007 383 11 Lamb Lamb NNP 29007 383 12 All all PDT 29007 383 13 these these DT 29007 383 14 are be VBP 29007 383 15 either either CC 29007 383 16 roasted roast VBN 29007 383 17 or or CC 29007 383 18 boiled boil VBN 29007 383 19 , , , 29007 383 20 and and CC 29007 383 21 served serve VBD 29007 383 22 with with IN 29007 383 23 mint mint NN 29007 383 24 sauce sauce NN 29007 383 25 . . . 29007 384 1 Fillet Fillet NNP 29007 384 2 of of IN 29007 384 3 Veal Veal NNP 29007 384 4 . . . 29007 385 1 Stuff stuff VB 29007 385 2 it -PRON- PRP 29007 385 3 with with IN 29007 385 4 veal veal NN 29007 385 5 stuffing stuffing NN 29007 385 6 and and CC 29007 385 7 make make VBP 29007 385 8 into into IN 29007 385 9 nice nice JJ 29007 385 10 round round JJ 29007 385 11 shape shape NN 29007 385 12 ; ; : 29007 385 13 fasten fasten RB 29007 385 14 it -PRON- PRP 29007 385 15 securely securely RB 29007 385 16 with with IN 29007 385 17 string string NN 29007 385 18 and and CC 29007 385 19 skewers skewer NNS 29007 385 20 , , , 29007 385 21 and and CC 29007 385 22 roast roast VB 29007 385 23 or or CC 29007 385 24 bake bake VB 29007 385 25 it -PRON- PRP 29007 385 26 . . . 29007 386 1 Serve serve VB 29007 386 2 with with IN 29007 386 3 cut cut NN 29007 386 4 lemon lemon NN 29007 386 5 , , , 29007 386 6 and and CC 29007 386 7 send send VB 29007 386 8 some some DT 29007 386 9 boiled boil VBN 29007 386 10 ham ham NN 29007 386 11 , , , 29007 386 12 pork pork NN 29007 386 13 , , , 29007 386 14 or or CC 29007 386 15 bacon bacon NN 29007 386 16 to to TO 29007 386 17 table table VB 29007 386 18 with with IN 29007 386 19 it -PRON- PRP 29007 386 20 . . . 29007 387 1 Use use VB 29007 387 2 a a DT 29007 387 3 pint pint NN 29007 387 4 of of IN 29007 387 5 thin thin JJ 29007 387 6 melted melted JJ 29007 387 7 butter butter NN 29007 387 8 , , , 29007 387 9 instead instead RB 29007 387 10 of of IN 29007 387 11 water water NN 29007 387 12 , , , 29007 387 13 for for IN 29007 387 14 making make VBG 29007 387 15 the the DT 29007 387 16 gravy gravy NN 29007 387 17 . . . 29007 388 1 Breast Breast NNP 29007 388 2 , , , 29007 388 3 Shoulder Shoulder NNP 29007 388 4 , , , 29007 388 5 and and CC 29007 388 6 Loin Loin NNP 29007 388 7 of of IN 29007 388 8 Veal Veal NNP 29007 388 9 . . . 29007 389 1 These these DT 29007 389 2 are be VBP 29007 389 3 all all RB 29007 389 4 roasted roast VBN 29007 389 5 . . . 29007 390 1 Thin thin JJ 29007 390 2 melted melted JJ 29007 390 3 butter butter NN 29007 390 4 is be VBZ 29007 390 5 used use VBN 29007 390 6 to to TO 29007 390 7 make make VB 29007 390 8 the the DT 29007 390 9 gravy gravy NN 29007 390 10 for for IN 29007 390 11 them -PRON- PRP 29007 390 12 , , , 29007 390 13 and and CC 29007 390 14 cut cut VBD 29007 390 15 lemon lemon NN 29007 390 16 is be VBZ 29007 390 17 served serve VBN 29007 390 18 with with IN 29007 390 19 them -PRON- PRP 29007 390 20 . . . 29007 391 1 Knuckle Knuckle NNP 29007 391 2 of of IN 29007 391 3 Veal Veal NNP 29007 391 4 . . . 29007 392 1 This this DT 29007 392 2 is be VBZ 29007 392 3 boiled boil VBN 29007 392 4 , , , 29007 392 5 and and CC 29007 392 6 served serve VBD 29007 392 7 with with IN 29007 392 8 one one CD 29007 392 9 dessertspoonful dessertspoonful NN 29007 392 10 of of IN 29007 392 11 chopped chop VBN 29007 392 12 parsley parsley NN 29007 392 13 added add VBN 29007 392 14 to to IN 29007 392 15 one one CD 29007 392 16 pint pint NN 29007 392 17 of of IN 29007 392 18 melted melted JJ 29007 392 19 butter butter NN 29007 392 20 . . . 29007 393 1 Leg Leg NNP 29007 393 2 of of IN 29007 393 3 Pork Pork NNP 29007 393 4 . . . 29007 394 1 This this DT 29007 394 2 must must MD 29007 394 3 be be VB 29007 394 4 roasted roast VBN 29007 394 5 or or CC 29007 394 6 baked bake VBN 29007 394 7 , , , 29007 394 8 the the DT 29007 394 9 skin skin NN 29007 394 10 having have VBG 29007 394 11 been be VBN 29007 394 12 previously previously RB 29007 394 13 scored score VBN 29007 394 14 with with IN 29007 394 15 a a DT 29007 394 16 knife knife NN 29007 394 17 . . . 29007 395 1 Serve serve VB 29007 395 2 it -PRON- PRP 29007 395 3 with with IN 29007 395 4 apple apple NN 29007 395 5 sauce sauce NN 29007 395 6 . . . 29007 396 1 Chine Chine NNP 29007 396 2 of of IN 29007 396 3 Pork Pork NNP 29007 396 4 . . . 29007 397 1 Stuff stuff VB 29007 397 2 it -PRON- PRP 29007 397 3 with with IN 29007 397 4 pork pork NN 29007 397 5 stuffing stuffing NN 29007 397 6 ( ( -LRB- 29007 397 7 see see VB 29007 397 8 Forcemeats forcemeat NNS 29007 397 9 ) ) -RRB- 29007 397 10 and and CC 29007 397 11 roast roast VB 29007 397 12 it -PRON- PRP 29007 397 13 . . . 29007 398 1 Serve serve VB 29007 398 2 with with IN 29007 398 3 apple apple NN 29007 398 4 sauce sauce NN 29007 398 5 . . . 29007 399 1 Spare spare JJ 29007 399 2 Rib rib NN 29007 399 3 of of IN 29007 399 4 Pork Pork NNP 29007 399 5 . . . 29007 400 1 This this DT 29007 400 2 is be VBZ 29007 400 3 roasted roast VBN 29007 400 4 , , , 29007 400 5 the the DT 29007 400 6 skin skin NN 29007 400 7 having have VBG 29007 400 8 previously previously RB 29007 400 9 been be VBN 29007 400 10 scored score VBN 29007 400 11 . . . 29007 401 1 Serve serve VB 29007 401 2 it -PRON- PRP 29007 401 3 with with IN 29007 401 4 apple apple NN 29007 401 5 sauce sauce NN 29007 401 6 . . . 29007 402 1 Hand Hand NNP 29007 402 2 of of IN 29007 402 3 Pork Pork NNP 29007 402 4 . . . 29007 403 1 Soak soak VB 29007 403 2 it -PRON- PRP 29007 403 3 for for IN 29007 403 4 two two CD 29007 403 5 or or CC 29007 403 6 three three CD 29007 403 7 hours hour NNS 29007 403 8 before before IN 29007 403 9 cooking cooking NN 29007 403 10 , , , 29007 403 11 and and CC 29007 403 12 boil boil VB 29007 403 13 it -PRON- PRP 29007 403 14 . . . 29007 404 1 Serve serve VB 29007 404 2 with with IN 29007 404 3 pease pease NN 29007 404 4 pudding pudding NN 29007 404 5 . . . 29007 405 1 Leg Leg NNP 29007 405 2 of of IN 29007 405 3 Pork Pork NNP 29007 405 4 . . . 29007 406 1 This this DT 29007 406 2 joint joint NN 29007 406 3 is be VBZ 29007 406 4 also also RB 29007 406 5 salted salt VBN 29007 406 6 and and CC 29007 406 7 boiled boil VBN 29007 406 8 . . . 29007 407 1 It -PRON- PRP 29007 407 2 is be VBZ 29007 407 3 served serve VBN 29007 407 4 with with IN 29007 407 5 pease pease NN 29007 407 6 pudding pudding NN 29007 407 7 . . . 29007 408 1 To to IN 29007 408 2 Cook Cook NNP 29007 408 3 a a DT 29007 408 4 Ham Ham NNP 29007 408 5 . . . 29007 409 1 Put put VB 29007 409 2 into into IN 29007 409 3 lukewarm lukewarm JJ 29007 409 4 water water NN 29007 409 5 , , , 29007 409 6 to to TO 29007 409 7 which which WDT 29007 409 8 has have VBZ 29007 409 9 been be VBN 29007 409 10 added add VBN 29007 409 11 one one CD 29007 409 12 pint pint NN 29007 409 13 of of IN 29007 409 14 old old JJ 29007 409 15 ale ale NN 29007 409 16 . . . 29007 410 1 Simmer simmer VB 29007 410 2 it -PRON- PRP 29007 410 3 very very RB 29007 410 4 gently gently RB 29007 410 5 until until IN 29007 410 6 quite quite RB 29007 410 7 tender tender NN 29007 410 8 . . . 29007 411 1 For for IN 29007 411 2 a a DT 29007 411 3 ham ham NN 29007 411 4 always always RB 29007 411 5 allow allow VB 29007 411 6 twenty twenty CD 29007 411 7 - - HYPH 29007 411 8 five five CD 29007 411 9 minutes minute NNS 29007 411 10 to to IN 29007 411 11 each each DT 29007 411 12 pound pound NN 29007 411 13 , , , 29007 411 14 and and CC 29007 411 15 twenty twenty CD 29007 411 16 - - HYPH 29007 411 17 five five CD 29007 411 18 minutes minute NNS 29007 411 19 over over RP 29007 411 20 . . . 29007 412 1 Let let VB 29007 412 2 it -PRON- PRP 29007 412 3 get get VB 29007 412 4 cold cold JJ 29007 412 5 in in IN 29007 412 6 the the DT 29007 412 7 liquor liquor NN 29007 412 8 in in IN 29007 412 9 which which WDT 29007 412 10 it -PRON- PRP 29007 412 11 boiled boil VBD 29007 412 12 , , , 29007 412 13 then then RB 29007 412 14 remove remove VB 29007 412 15 the the DT 29007 412 16 rind rind NN 29007 412 17 and and CC 29007 412 18 carefully carefully RB 29007 412 19 cover cover VB 29007 412 20 with with IN 29007 412 21 raspings rasping NNS 29007 412 22 . . . 29007 413 1 Bacon Bacon NNP 29007 413 2 . . . 29007 414 1 Cook cook VB 29007 414 2 like like IN 29007 414 3 ham ham NN 29007 414 4 , , , 29007 414 5 taking take VBG 29007 414 6 care care NN 29007 414 7 that that IN 29007 414 8 it -PRON- PRP 29007 414 9 is be VBZ 29007 414 10 simmered simmer VBN 29007 414 11 until until IN 29007 414 12 perfectly perfectly RB 29007 414 13 tender tender JJ 29007 414 14 . . . 29007 415 1 Remove remove VB 29007 415 2 the the DT 29007 415 3 skin skin NN 29007 415 4 and and CC 29007 415 5 cover cover VB 29007 415 6 with with IN 29007 415 7 raspings rasping NNS 29007 415 8 . . . 29007 416 1 Pickled Pickled NNP 29007 416 2 Pork Pork NNP 29007 416 3 . . . 29007 417 1 Put put VB 29007 417 2 it -PRON- PRP 29007 417 3 into into IN 29007 417 4 lukewarm lukewarm JJ 29007 417 5 water water NN 29007 417 6 and and CC 29007 417 7 simmer simmer NN 29007 417 8 gently gently RB 29007 417 9 until until IN 29007 417 10 tender tender NN 29007 417 11 . . . 29007 418 1 POULTRY POULTRY NNP 29007 418 2 AND and CC 29007 418 3 GAME GAME NNP 29007 418 4 . . . 29007 419 1 Roast Roast NNP 29007 419 2 Goose Goose NNP 29007 419 3 . . . 29007 420 1 _ _ NNP 29007 420 2 Ingredients_--1 Ingredients_--1 NNP 29007 420 3 Goose Goose NNP 29007 420 4 . . . 29007 421 1 Sage sage NN 29007 421 2 and and CC 29007 421 3 onion onion NN 29007 421 4 stuffing stuffing NN 29007 421 5 . . . 29007 422 1 1½ 1½ NNP 29007 422 2   _SP 29007 422 3 oz oz UH 29007 422 4 . . . 29007 423 1 of of IN 29007 423 2 flour flour NN 29007 423 3 . . . 29007 424 1 1 1 CD 29007 424 2 onion onion NN 29007 424 3 . . . 29007 425 1 1 1 CD 29007 425 2 apple apple NN 29007 425 3 . . . 29007 426 1 3 3 CD 29007 426 2 sage sage NN 29007 426 3 leaves leave NNS 29007 426 4 . . . 29007 427 1 ½ ½ JJ 29007 427 2   _SP 29007 427 3 lb lb XX 29007 427 4 . . . 29007 428 1 of of IN 29007 428 2 gravy gravy NNP 29007 428 3 beef beef NNP 29007 428 4 . . . 29007 429 1 1 1 CD 29007 429 2 quart quart NN 29007 429 3 of of IN 29007 429 4 water water NN 29007 429 5 . . . 29007 430 1 _ _ NNP 29007 430 2 Method._--Stuff Method._--Stuff NNP 29007 430 3 the the DT 29007 430 4 goose goose NN 29007 430 5 by by IN 29007 430 6 placing place VBG 29007 430 7 the the DT 29007 430 8 sage sage NN 29007 430 9 and and CC 29007 430 10 onion onion NN 29007 430 11 forcemeat forcemeat NN 29007 430 12 inside inside IN 29007 430 13 it -PRON- PRP 29007 430 14 . . . 29007 431 1 Then then RB 29007 431 2 truss trus VBZ 29007 431 3 it -PRON- PRP 29007 431 4 nicely nicely RB 29007 431 5 and and CC 29007 431 6 roast roast VB 29007 431 7 it -PRON- PRP 29007 431 8 from from IN 29007 431 9 one one CD 29007 431 10 and and CC 29007 431 11 a a DT 29007 431 12 half half NN 29007 431 13 to to TO 29007 431 14 two two CD 29007 431 15 hours hour NNS 29007 431 16 . . . 29007 432 1 If if IN 29007 432 2 it -PRON- PRP 29007 432 3 is be VBZ 29007 432 4 a a DT 29007 432 5 large large JJ 29007 432 6 one one NN 29007 432 7 , , , 29007 432 8 two two CD 29007 432 9 hours hour NNS 29007 432 10 ; ; : 29007 432 11 if if IN 29007 432 12 a a DT 29007 432 13 small small JJ 29007 432 14 one one CD 29007 432 15 , , , 29007 432 16 one one CD 29007 432 17 and and CC 29007 432 18 a a DT 29007 432 19 half half NN 29007 432 20 hours hour NNS 29007 432 21 . . . 29007 433 1 To to TO 29007 433 2 make make VB 29007 433 3 the the DT 29007 433 4 gravy gravy NN 29007 433 5 , , , 29007 433 6 simmer simmer VB 29007 433 7 the the DT 29007 433 8 giblets giblet NNS 29007 433 9 in in IN 29007 433 10 water water NN 29007 433 11 for for IN 29007 433 12 three three CD 29007 433 13 hours hour NNS 29007 433 14 with with IN 29007 433 15 half half PDT 29007 433 16 a a DT 29007 433 17 pound pound NN 29007 433 18 of of IN 29007 433 19 gravy gravy NNP 29007 433 20 beef beef NNP 29007 433 21 cut cut VBN 29007 433 22 in in IN 29007 433 23 pieces piece NNS 29007 433 24 , , , 29007 433 25 a a DT 29007 433 26 sliced sliced JJ 29007 433 27 onion onion NN 29007 433 28 , , , 29007 433 29 apple apple NN 29007 433 30 , , , 29007 433 31 and and CC 29007 433 32 three three CD 29007 433 33 sage sage NN 29007 433 34 leaves leave NNS 29007 433 35 , , , 29007 433 36 pepper pepper NN 29007 433 37 and and CC 29007 433 38 salt salt NN 29007 433 39 . . . 29007 434 1 Then then RB 29007 434 2 stir stir VB 29007 434 3 in in IN 29007 434 4 a a DT 29007 434 5 thickening thickening NN 29007 434 6 made make VBN 29007 434 7 of of IN 29007 434 8 the the DT 29007 434 9 flour flour NN 29007 434 10 , , , 29007 434 11 and and CC 29007 434 12 colour colour VB 29007 434 13 the the DT 29007 434 14 gravy gravy NN 29007 434 15 with with IN 29007 434 16 a a DT 29007 434 17 little little JJ 29007 434 18 burnt burnt JJ 29007 434 19 sugar sugar NN 29007 434 20 . . . 29007 435 1 If if IN 29007 435 2 liked like VBN 29007 435 3 , , , 29007 435 4 a a DT 29007 435 5 glass glass NN 29007 435 6 of of IN 29007 435 7 port port NN 29007 435 8 wine wine NN 29007 435 9 may may MD 29007 435 10 be be VB 29007 435 11 added add VBN 29007 435 12 . . . 29007 436 1 Pour pour VB 29007 436 2 a a DT 29007 436 3 little little JJ 29007 436 4 gravy gravy NN 29007 436 5 round round IN 29007 436 6 the the DT 29007 436 7 goose goose NN 29007 436 8 , , , 29007 436 9 and and CC 29007 436 10 serve serve VB 29007 436 11 the the DT 29007 436 12 rest rest NN 29007 436 13 in in IN 29007 436 14 a a DT 29007 436 15 tureen tureen NN 29007 436 16 . . . 29007 437 1 Apple Apple NNP 29007 437 2 or or CC 29007 437 3 tomato tomato NN 29007 437 4 sauce sauce NN 29007 437 5 should should MD 29007 437 6 be be VB 29007 437 7 served serve VBN 29007 437 8 with with IN 29007 437 9 roast roast NN 29007 437 10 goose goose NN 29007 437 11 . . . 29007 438 1 Roast Roast NNP 29007 438 2 Turkey Turkey NNP 29007 438 3 . . . 29007 439 1 _ _ NNP 29007 439 2 Ingredients_--1 Ingredients_--1 NNP 29007 439 3 turkey turkey NNP 29007 439 4 . . . 29007 440 1 Some some DT 29007 440 2 veal veal NN 29007 440 3 forcemeat forcemeat NN 29007 440 4 ( ( -LRB- 29007 440 5 omitting omit VBG 29007 440 6 the the DT 29007 440 7 suet suet NN 29007 440 8 ) ) -RRB- 29007 440 9 . . . 29007 441 1 1 1 CD 29007 441 2   _SP 29007 441 3 lb lb XX 29007 441 4 . . . 29007 442 1 of of IN 29007 442 2 gravy gravy NNP 29007 442 3 beef beef NNP 29007 442 4 . . . 29007 443 1 3 3 CD 29007 443 2 pints pint NNS 29007 443 3 of of IN 29007 443 4 water water NN 29007 443 5 . . . 29007 444 1 1 1 CD 29007 444 2 onion onion NN 29007 444 3 . . . 29007 445 1 2 2 LS 29007 445 2   _SP 29007 445 3 oz oz UH 29007 445 4 . . . 29007 446 1 of of IN 29007 446 2 flour flour NN 29007 446 3 . . . 29007 447 1 _ _ NNP 29007 447 2 Method._--Place Method._--Place NNP 29007 447 3 the the DT 29007 447 4 forcemeat forcemeat NN 29007 447 5 inside inside IN 29007 447 6 the the DT 29007 447 7 turkey turkey NN 29007 447 8 , , , 29007 447 9 and and CC 29007 447 10 truss truss VB 29007 447 11 it -PRON- PRP 29007 447 12 nicely nicely RB 29007 447 13 . . . 29007 448 1 Roast roast VB 29007 448 2 it -PRON- PRP 29007 448 3 from from IN 29007 448 4 one one CD 29007 448 5 and and CC 29007 448 6 a a DT 29007 448 7 half half NN 29007 448 8 to to IN 29007 448 9 two two CD 29007 448 10 and and CC 29007 448 11 a a DT 29007 448 12 half half NN 29007 448 13 hours hour NNS 29007 448 14 . . . 29007 449 1 Make make VB 29007 449 2 the the DT 29007 449 3 gravy gravy NN 29007 449 4 by by IN 29007 449 5 simmering simmer VBG 29007 449 6 the the DT 29007 449 7 giblets giblet NNS 29007 449 8 and and CC 29007 449 9 beef beef NN 29007 449 10 in in IN 29007 449 11 the the DT 29007 449 12 water water NN 29007 449 13 with with IN 29007 449 14 the the DT 29007 449 15 onion onion NN 29007 449 16 for for IN 29007 449 17 three three CD 29007 449 18 hours hour NNS 29007 449 19 . . . 29007 450 1 Thicken Thicken NNP 29007 450 2 the the DT 29007 450 3 gravy gravy NN 29007 450 4 with with IN 29007 450 5 the the DT 29007 450 6 flour flour NN 29007 450 7 , , , 29007 450 8 and and CC 29007 450 9 pour pour VB 29007 450 10 a a DT 29007 450 11 little little JJ 29007 450 12 round round NN 29007 450 13 the the DT 29007 450 14 turkey turkey NN 29007 450 15 . . . 29007 451 1 Serve serve VB 29007 451 2 the the DT 29007 451 3 rest rest NN 29007 451 4 in in IN 29007 451 5 a a DT 29007 451 6 tureen tureen NN 29007 451 7 . . . 29007 452 1 Place place VB 29007 452 2 some some DT 29007 452 3 fried fry VBN 29007 452 4 or or CC 29007 452 5 baked baked JJ 29007 452 6 sausages sausage NNS 29007 452 7 round round IN 29007 452 8 the the DT 29007 452 9 turkey turkey NN 29007 452 10 , , , 29007 452 11 and and CC 29007 452 12 serve serve VB 29007 452 13 with with IN 29007 452 14 bread bread NN 29007 452 15 sauce sauce NN 29007 452 16 . . . 29007 453 1 Boiled Boiled NNP 29007 453 2 Turkey Turkey NNP 29007 453 3 . . . 29007 454 1 A a DT 29007 454 2 small small JJ 29007 454 3 turkey turkey NN 29007 454 4 is be VBZ 29007 454 5 sometimes sometimes RB 29007 454 6 boiled boil VBN 29007 454 7 like like IN 29007 454 8 a a DT 29007 454 9 fowl fowl NN 29007 454 10 , , , 29007 454 11 and and CC 29007 454 12 served serve VBD 29007 454 13 with with IN 29007 454 14 oyster oyster JJ 29007 454 15 , , , 29007 454 16 celery celery NN 29007 454 17 , , , 29007 454 18 or or CC 29007 454 19 Béchamel Béchamel NNP 29007 454 20 sauce sauce NN 29007 454 21 . . . 29007 455 1 Roast Roast NNP 29007 455 2 Duck Duck NNP 29007 455 3 . . . 29007 456 1 _ _ NNP 29007 456 2 Ingredients_--1 Ingredients_--1 NNP 29007 456 3 duck duck NN 29007 456 4 . . . 29007 457 1 Some some DT 29007 457 2 sage sage NN 29007 457 3 and and CC 29007 457 4 onion onion NN 29007 457 5 stuffing stuffing NN 29007 457 6 . . . 29007 458 1 Rather rather RB 29007 458 2 more more JJR 29007 458 3 than than IN 29007 458 4 1 1 CD 29007 458 5 pint pint NN 29007 458 6 water water NN 29007 458 7 . . . 29007 459 1 1 1 CD 29007 459 2   _SP 29007 459 3 oz oz UH 29007 459 4 . . . 29007 460 1 of of IN 29007 460 2 flour flour NN 29007 460 3 . . . 29007 461 1 1 1 CD 29007 461 2 onion onion NN 29007 461 3 . . . 29007 462 1 1 1 CD 29007 462 2 apple apple NN 29007 462 3 . . . 29007 463 1 ¼ ¼ NNP 29007 463 2   _SP 29007 463 3 lb lb XX 29007 463 4 . . . 29007 464 1 of of IN 29007 464 2 gravy gravy NNP 29007 464 3 beef beef NNP 29007 464 4 , , , 29007 464 5 or or CC 29007 464 6 2 2 CD 29007 464 7 or or CC 29007 464 8 3 3 CD 29007 464 9 bones bone NNS 29007 464 10 . . . 29007 465 1 _ _ NNP 29007 465 2 Method._--Stuff Method._--Stuff NNP 29007 465 3 the the DT 29007 465 4 duck duck NN 29007 465 5 by by IN 29007 465 6 placing place VBG 29007 465 7 the the DT 29007 465 8 forcemeat forcemeat NN 29007 465 9 inside inside IN 29007 465 10 it -PRON- PRP 29007 465 11 . . . 29007 466 1 Truss Truss NNP 29007 466 2 it -PRON- PRP 29007 466 3 nicely nicely RB 29007 466 4 , , , 29007 466 5 and and CC 29007 466 6 roast roast VB 29007 466 7 it -PRON- PRP 29007 466 8 from from IN 29007 466 9 three three CD 29007 466 10 - - HYPH 29007 466 11 quarters quarter NNS 29007 466 12 of of IN 29007 466 13 an an DT 29007 466 14 hour hour NN 29007 466 15 to to IN 29007 466 16 an an DT 29007 466 17 hour hour NN 29007 466 18 , , , 29007 466 19 according accord VBG 29007 466 20 to to IN 29007 466 21 its -PRON- PRP$ 29007 466 22 size size NN 29007 466 23 . . . 29007 467 1 Make make VB 29007 467 2 the the DT 29007 467 3 gravy gravy NN 29007 467 4 by by IN 29007 467 5 simmering simmer VBG 29007 467 6 the the DT 29007 467 7 giblets giblet NNS 29007 467 8 in in IN 29007 467 9 the the DT 29007 467 10 water water NN 29007 467 11 with with IN 29007 467 12 the the DT 29007 467 13 beef beef NN 29007 467 14 or or CC 29007 467 15 bones bone NNS 29007 467 16 , , , 29007 467 17 onion onion NN 29007 467 18 , , , 29007 467 19 apple apple NN 29007 467 20 , , , 29007 467 21 pepper pepper NN 29007 467 22 and and CC 29007 467 23 salt salt NN 29007 467 24 , , , 29007 467 25 for for IN 29007 467 26 two two CD 29007 467 27 hours hour NNS 29007 467 28 . . . 29007 468 1 Thicken thicken VB 29007 468 2 it -PRON- PRP 29007 468 3 with with IN 29007 468 4 the the DT 29007 468 5 flour flour NN 29007 468 6 , , , 29007 468 7 and and CC 29007 468 8 colour colour NN 29007 468 9 carefully carefully RB 29007 468 10 with with IN 29007 468 11 burnt burn VBN 29007 468 12 sugar sugar NN 29007 468 13 . . . 29007 469 1 Pour pour VB 29007 469 2 a a DT 29007 469 3 little little JJ 29007 469 4 gravy gravy NN 29007 469 5 round round IN 29007 469 6 the the DT 29007 469 7 duck duck NN 29007 469 8 , , , 29007 469 9 and and CC 29007 469 10 serve serve VB 29007 469 11 the the DT 29007 469 12 rest rest NN 29007 469 13 in in IN 29007 469 14 a a DT 29007 469 15 tureen tureen NN 29007 469 16 . . . 29007 470 1 A a DT 29007 470 2 glass glass NN 29007 470 3 of of IN 29007 470 4 port port NN 29007 470 5 wine wine NN 29007 470 6 may may MD 29007 470 7 be be VB 29007 470 8 added add VBN 29007 470 9 to to IN 29007 470 10 the the DT 29007 470 11 gravy gravy NN 29007 470 12 if if IN 29007 470 13 liked like VBN 29007 470 14 . . . 29007 471 1 Apple Apple NNP 29007 471 2 or or CC 29007 471 3 tomato tomato NN 29007 471 4 sauce sauce NN 29007 471 5 should should MD 29007 471 6 be be VB 29007 471 7 served serve VBN 29007 471 8 with with IN 29007 471 9 roast roast NN 29007 471 10 duck duck NN 29007 471 11 . . . 29007 472 1 Ducklings duckling NNS 29007 472 2 . . . 29007 473 1 These these DT 29007 473 2 are be VBP 29007 473 3 cooked cook VBN 29007 473 4 and and CC 29007 473 5 served serve VBN 29007 473 6 like like IN 29007 473 7 ducks duck NNS 29007 473 8 , , , 29007 473 9 and and CC 29007 473 10 take take VB 29007 473 11 from from IN 29007 473 12 twenty twenty CD 29007 473 13 to to IN 29007 473 14 forty forty CD 29007 473 15 minutes minute NNS 29007 473 16 to to TO 29007 473 17 roast roast VB 29007 473 18 , , , 29007 473 19 according accord VBG 29007 473 20 to to IN 29007 473 21 their -PRON- PRP$ 29007 473 22 size size NN 29007 473 23 . . . 29007 474 1 Roast Roast NNP 29007 474 2 Hare Hare NNP 29007 474 3 . . . 29007 475 1 _ _ NNP 29007 475 2 Ingredients_--1 Ingredients_--1 NNP 29007 475 3 hare hare NNP 29007 475 4 . . . 29007 476 1 Some some DT 29007 476 2 veal veal NN 29007 476 3 forcemeat forcemeat NN 29007 476 4 . . . 29007 477 1 ½ ½ JJ 29007 477 2   _SP 29007 477 3 lb lb XX 29007 477 4 . . . 29007 478 1 of of IN 29007 478 2 gravy gravy NNP 29007 478 3 beef beef NNP 29007 478 4 . . . 29007 479 1 1 1 CD 29007 479 2 pint pint NN 29007 479 3 of of IN 29007 479 4 water water NN 29007 479 5 . . . 29007 480 1 1 1 CD 29007 480 2 onion onion NN 29007 480 3 . . . 29007 481 1 1 1 CD 29007 481 2   _SP 29007 481 3 oz oz UH 29007 481 4 . . . 29007 482 1 of of IN 29007 482 2 flour flour NN 29007 482 3 . . . 29007 483 1 Pepper pepper NN 29007 483 2 and and CC 29007 483 3 salt salt NN 29007 483 4 . . . 29007 484 1 _ _ NNP 29007 484 2 Method._--Stuff Method._--Stuff NNP 29007 484 3 the the DT 29007 484 4 belly belly NN 29007 484 5 of of IN 29007 484 6 the the DT 29007 484 7 hare hare NN 29007 484 8 with with IN 29007 484 9 the the DT 29007 484 10 forcemeat forcemeat NN 29007 484 11 , , , 29007 484 12 and and CC 29007 484 13 sew sew VB 29007 484 14 it -PRON- PRP 29007 484 15 in in RP 29007 484 16 . . . 29007 485 1 Truss Truss NNP 29007 485 2 it -PRON- PRP 29007 485 3 nicely nicely RB 29007 485 4 , , , 29007 485 5 and and CC 29007 485 6 roast roast VB 29007 485 7 it -PRON- PRP 29007 485 8 from from IN 29007 485 9 one one CD 29007 485 10 and and CC 29007 485 11 a a DT 29007 485 12 quarter quarter NN 29007 485 13 to to IN 29007 485 14 two two CD 29007 485 15 hours hour NNS 29007 485 16 , , , 29007 485 17 according accord VBG 29007 485 18 to to IN 29007 485 19 its -PRON- PRP$ 29007 485 20 size size NN 29007 485 21 , , , 29007 485 22 basting baste VBG 29007 485 23 it -PRON- PRP 29007 485 24 constantly constantly RB 29007 485 25 . . . 29007 486 1 To to TO 29007 486 2 make make VB 29007 486 3 gravy gravy NN 29007 486 4 , , , 29007 486 5 cut cut VB 29007 486 6 the the DT 29007 486 7 beef beef NN 29007 486 8 into into IN 29007 486 9 small small JJ 29007 486 10 pieces piece NNS 29007 486 11 , , , 29007 486 12 and and CC 29007 486 13 simmer simmer NN 29007 486 14 in in IN 29007 486 15 the the DT 29007 486 16 water water NN 29007 486 17 , , , 29007 486 18 with with IN 29007 486 19 the the DT 29007 486 20 onion onion NN 29007 486 21 sliced slice VBN 29007 486 22 , , , 29007 486 23 for for IN 29007 486 24 three three CD 29007 486 25 hours hour NNS 29007 486 26 . . . 29007 487 1 Thicken thicken VB 29007 487 2 it -PRON- PRP 29007 487 3 with with IN 29007 487 4 the the DT 29007 487 5 flour flour NN 29007 487 6 , , , 29007 487 7 and and CC 29007 487 8 add add VB 29007 487 9 , , , 29007 487 10 if if IN 29007 487 11 liked like VBN 29007 487 12 , , , 29007 487 13 a a DT 29007 487 14 glass glass NN 29007 487 15 of of IN 29007 487 16 port port NN 29007 487 17 wine wine NN 29007 487 18 . . . 29007 488 1 Pour pour VB 29007 488 2 a a DT 29007 488 3 little little JJ 29007 488 4 gravy gravy NN 29007 488 5 round round IN 29007 488 6 the the DT 29007 488 7 hare hare NN 29007 488 8 , , , 29007 488 9 and and CC 29007 488 10 serve serve VB 29007 488 11 the the DT 29007 488 12 remainder remainder NN 29007 488 13 in in IN 29007 488 14 a a DT 29007 488 15 tureen tureen NN 29007 488 16 . . . 29007 489 1 Jugged Jugged NNP 29007 489 2 Hare Hare NNP 29007 489 3 . . . 29007 490 1 _ _ NNP 29007 490 2 Ingredients_--1 Ingredients_--1 NNP 29007 490 3 hare hare NNP 29007 490 4 . . . 29007 491 1 Some some DT 29007 491 2 veal veal NN 29007 491 3 forcemeat forcemeat NN 29007 491 4 . . . 29007 492 1 2 2 LS 29007 492 2   _SP 29007 492 3 oz oz UH 29007 492 4 . . . 29007 493 1 of of IN 29007 493 2 butter butter NN 29007 493 3 . . . 29007 494 1 1 1 CD 29007 494 2 onion onion NN 29007 494 3 , , , 29007 494 4 stuck stick VBN 29007 494 5 with with IN 29007 494 6 6 6 CD 29007 494 7 cloves clove NNS 29007 494 8 . . . 29007 495 1 2 2 CD 29007 495 2 glasses glass NNS 29007 495 3 of of IN 29007 495 4 port port NN 29007 495 5 wine wine NN 29007 495 6 . . . 29007 496 1 1½ 1½ CD 29007 496 2 pint pint NN 29007 496 3 of of IN 29007 496 4 gravy gravy NN 29007 496 5 or or CC 29007 496 6 stock stock NN 29007 496 7 . . . 29007 497 1 1 1 CD 29007 497 2 lemon lemon NN 29007 497 3 . . . 29007 498 1 _ _ NNP 29007 498 2 Method._--Dry Method._--Dry NNP 29007 498 3 the the DT 29007 498 4 hare hare NN 29007 498 5 well well RB 29007 498 6 and and CC 29007 498 7 cut cut VBD 29007 498 8 it -PRON- PRP 29007 498 9 in in IN 29007 498 10 pieces piece NNS 29007 498 11 . . . 29007 499 1 Fry fry VB 29007 499 2 them -PRON- PRP 29007 499 3 in in IN 29007 499 4 the the DT 29007 499 5 butter butter NN 29007 499 6 . . . 29007 500 1 Then then RB 29007 500 2 remove remove VB 29007 500 3 them -PRON- PRP 29007 500 4 and and CC 29007 500 5 fry fry VB 29007 500 6 the the DT 29007 500 7 flour flour NN 29007 500 8 a a DT 29007 500 9 nice nice JJ 29007 500 10 brown brown NN 29007 500 11 . . . 29007 501 1 Pour pour VB 29007 501 2 in in IN 29007 501 3 the the DT 29007 501 4 gravy gravy NN 29007 501 5 or or CC 29007 501 6 stock stock NN 29007 501 7 , , , 29007 501 8 and and CC 29007 501 9 stir stir VB 29007 501 10 until until IN 29007 501 11 it -PRON- PRP 29007 501 12 boils boil VBZ 29007 501 13 . . . 29007 502 1 Then then RB 29007 502 2 put put VB 29007 502 3 the the DT 29007 502 4 stock stock NN 29007 502 5 into into IN 29007 502 6 an an DT 29007 502 7 earthenware earthenware NN 29007 502 8 jar jar NN 29007 502 9 with with IN 29007 502 10 the the DT 29007 502 11 hare hare NN 29007 502 12 , , , 29007 502 13 onion onion NN 29007 502 14 , , , 29007 502 15 thin thin JJ 29007 502 16 rind rind NN 29007 502 17 and and CC 29007 502 18 juice juice NN 29007 502 19 of of IN 29007 502 20 the the DT 29007 502 21 lemon lemon NN 29007 502 22 , , , 29007 502 23 and and CC 29007 502 24 pepper pepper NN 29007 502 25 and and CC 29007 502 26 salt salt NN 29007 502 27 to to IN 29007 502 28 taste taste NN 29007 502 29 . . . 29007 503 1 Cover cover VB 29007 503 2 the the DT 29007 503 3 jar jar NN 29007 503 4 close close RB 29007 503 5 , , , 29007 503 6 and and CC 29007 503 7 put put VBD 29007 503 8 it -PRON- PRP 29007 503 9 into into IN 29007 503 10 a a DT 29007 503 11 moderate moderate JJ 29007 503 12 oven oven NN 29007 503 13 , , , 29007 503 14 where where WRB 29007 503 15 it -PRON- PRP 29007 503 16 must must MD 29007 503 17 simmer simmer VB 29007 503 18 gently gently RB 29007 503 19 from from IN 29007 503 20 three three CD 29007 503 21 to to TO 29007 503 22 four four CD 29007 503 23 hours hour NNS 29007 503 24 until until IN 29007 503 25 the the DT 29007 503 26 hare hare NN 29007 503 27 is be VBZ 29007 503 28 quite quite RB 29007 503 29 tender tender JJ 29007 503 30 . . . 29007 504 1 Make make VB 29007 504 2 some some DT 29007 504 3 balls ball NNS 29007 504 4 of of IN 29007 504 5 veal veal NN 29007 504 6 forcemeat forcemeat NN 29007 504 7 , , , 29007 504 8 to to TO 29007 504 9 which which WDT 29007 504 10 the the DT 29007 504 11 chopped chop VBN 29007 504 12 liver liver NN 29007 504 13 of of IN 29007 504 14 the the DT 29007 504 15 hare hare NN 29007 504 16 has have VBZ 29007 504 17 been be VBN 29007 504 18 added add VBN 29007 504 19 , , , 29007 504 20 and and CC 29007 504 21 either either CC 29007 504 22 fry fry VB 29007 504 23 or or CC 29007 504 24 bake bake VB 29007 504 25 them -PRON- PRP 29007 504 26 . . . 29007 505 1 Add add VB 29007 505 2 them -PRON- PRP 29007 505 3 to to IN 29007 505 4 the the DT 29007 505 5 jugged jugged JJ 29007 505 6 hare hare NN 29007 505 7 , , , 29007 505 8 and and CC 29007 505 9 , , , 29007 505 10 last last RB 29007 505 11 of of IN 29007 505 12 all all DT 29007 505 13 , , , 29007 505 14 pour pour VBP 29007 505 15 in in IN 29007 505 16 the the DT 29007 505 17 wine wine NN 29007 505 18 . . . 29007 506 1 Serve serve VB 29007 506 2 with with IN 29007 506 3 red red JJ 29007 506 4 - - HYPH 29007 506 5 currant currant NN 29007 506 6 jelly jelly NN 29007 506 7 . . . 29007 507 1 Roast Roast NNP 29007 507 2 Rabbit Rabbit NNP 29007 507 3 . . . 29007 508 1 _ _ NNP 29007 508 2 Ingredients_--1 Ingredients_--1 NNP 29007 508 3 rabbit rabbit NN 29007 508 4 . . . 29007 509 1 Some some DT 29007 509 2 veal veal NN 29007 509 3 forcemeat forcemeat NN 29007 509 4 . . . 29007 510 1 Some some DT 29007 510 2 nice nice JJ 29007 510 3 gravy gravy NN 29007 510 4 ( ( -LRB- 29007 510 5 _ _ NNP 29007 510 6 see see UH 29007 510 7 _ _ NNP 29007 510 8 Gravy Gravy NNP 29007 510 9 ) ) -RRB- 29007 510 10 . . . 29007 511 1 _ _ NNP 29007 511 2 Method._--Fill Method._--Fill NNP 29007 511 3 the the DT 29007 511 4 belly belly NN 29007 511 5 of of IN 29007 511 6 the the DT 29007 511 7 rabbit rabbit NN 29007 511 8 with with IN 29007 511 9 the the DT 29007 511 10 forcemeat forcemeat NN 29007 511 11 , , , 29007 511 12 and and CC 29007 511 13 sew sew VB 29007 511 14 it -PRON- PRP 29007 511 15 in in RP 29007 511 16 . . . 29007 512 1 Truss Truss NNP 29007 512 2 it -PRON- PRP 29007 512 3 nicely nicely RB 29007 512 4 , , , 29007 512 5 and and CC 29007 512 6 roast roast VB 29007 512 7 it -PRON- PRP 29007 512 8 from from IN 29007 512 9 three three CD 29007 512 10 - - HYPH 29007 512 11 quarters quarter NNS 29007 512 12 to to IN 29007 512 13 one one CD 29007 512 14 hour hour NN 29007 512 15 , , , 29007 512 16 basting baste VBG 29007 512 17 constantly constantly RB 29007 512 18 . . . 29007 513 1 Pour pour VB 29007 513 2 a a DT 29007 513 3 little little JJ 29007 513 4 gravy gravy NN 29007 513 5 round round IN 29007 513 6 it -PRON- PRP 29007 513 7 , , , 29007 513 8 and and CC 29007 513 9 send send VB 29007 513 10 some some DT 29007 513 11 to to TO 29007 513 12 table table VB 29007 513 13 in in IN 29007 513 14 a a DT 29007 513 15 tureen tureen NN 29007 513 16 . . . 29007 514 1 Serve serve VB 29007 514 2 with with IN 29007 514 3 red red JJ 29007 514 4 - - HYPH 29007 514 5 currant currant NN 29007 514 6 jelly jelly NN 29007 514 7 . . . 29007 515 1 Boiled Boiled NNP 29007 515 2 Rabbit Rabbit NNP 29007 515 3 . . . 29007 516 1 _ _ NNP 29007 516 2 Ingredients_--1 Ingredients_--1 NNP 29007 516 3 rabbit rabbit NN 29007 516 4 . . . 29007 517 1 Some some DT 29007 517 2 onion onion NN 29007 517 3 or or CC 29007 517 4 _ _ NNP 29007 517 5 maître maître NNP 29007 517 6 d'hôtel d'hôtel NNP 29007 517 7 _ _ NNP 29007 517 8 sauce sauce NN 29007 517 9 . . . 29007 518 1 _ _ NNP 29007 518 2 Method._--Boil Method._--Boil NNP 29007 518 3 the the DT 29007 518 4 rabbit rabbit NN 29007 518 5 gently gently RB 29007 518 6 from from IN 29007 518 7 half half PDT 29007 518 8 an an DT 29007 518 9 hour hour NN 29007 518 10 to to IN 29007 518 11 an an DT 29007 518 12 hour hour NN 29007 518 13 , , , 29007 518 14 according accord VBG 29007 518 15 to to IN 29007 518 16 its -PRON- PRP$ 29007 518 17 size size NN 29007 518 18 and and CC 29007 518 19 age age NN 29007 518 20 . . . 29007 519 1 Serve serve VB 29007 519 2 it -PRON- PRP 29007 519 3 with with IN 29007 519 4 onion onion NN 29007 519 5 or or CC 29007 519 6 _ _ NNP 29007 519 7 maître maître NNP 29007 519 8 d'hôtel d'hôtel NNP 29007 519 9 _ _ NNP 29007 519 10 sauce sauce NN 29007 519 11 . . . 29007 520 1 Stewed Stewed NNP 29007 520 2 Rabbits rabbit NNS 29007 520 3 . . . 29007 521 1 _ _ NNP 29007 521 2 Ingredients_--2 Ingredients_--2 NNP 29007 521 3 rabbits rabbit NNS 29007 521 4 . . . 29007 522 1 4 4 CD 29007 522 2 large large JJ 29007 522 3 onions onion NNS 29007 522 4 . . . 29007 523 1 3 3 CD 29007 523 2 pints pint NNS 29007 523 3 of of IN 29007 523 4 water water NN 29007 523 5 . . . 29007 524 1 2½ 2½ CD 29007 524 2   _SP 29007 524 3 oz oz UH 29007 524 4 . . . 29007 525 1 of of IN 29007 525 2 flour flour NN 29007 525 3 . . . 29007 526 1 Pepper pepper NN 29007 526 2 and and CC 29007 526 3 salt salt NN 29007 526 4 to to IN 29007 526 5 taste taste NN 29007 526 6 . . . 29007 527 1 _ _ NNP 29007 527 2 Method._--Cut Method._--Cut NNP 29007 527 3 the the DT 29007 527 4 rabbits rabbit NNS 29007 527 5 into into IN 29007 527 6 joints joint NNS 29007 527 7 , , , 29007 527 8 and and CC 29007 527 9 slice slice VB 29007 527 10 the the DT 29007 527 11 onions onion NNS 29007 527 12 . . . 29007 528 1 Put put VB 29007 528 2 them -PRON- PRP 29007 528 3 with with IN 29007 528 4 the the DT 29007 528 5 water water NN 29007 528 6 into into IN 29007 528 7 a a DT 29007 528 8 large large JJ 29007 528 9 stewpan stewpan NN 29007 528 10 , , , 29007 528 11 and and CC 29007 528 12 simmer simmer VB 29007 528 13 for for IN 29007 528 14 one one CD 29007 528 15 hour hour NN 29007 528 16 or or CC 29007 528 17 more more JJR 29007 528 18 until until IN 29007 528 19 the the DT 29007 528 20 rabbits rabbit NNS 29007 528 21 are be VBP 29007 528 22 tender tender JJ 29007 528 23 . . . 29007 529 1 Then then RB 29007 529 2 make make VB 29007 529 3 a a DT 29007 529 4 thickening thickening NN 29007 529 5 of of IN 29007 529 6 the the DT 29007 529 7 flour flour NN 29007 529 8 and and CC 29007 529 9 stir stir VB 29007 529 10 it -PRON- PRP 29007 529 11 in in RP 29007 529 12 , , , 29007 529 13 letting let VBG 29007 529 14 it -PRON- PRP 29007 529 15 boil boil VB 29007 529 16 well well RB 29007 529 17 . . . 29007 530 1 Put put VB 29007 530 2 the the DT 29007 530 3 rabbit rabbit NN 29007 530 4 on on IN 29007 530 5 a a DT 29007 530 6 hot hot JJ 29007 530 7 dish dish NN 29007 530 8 , , , 29007 530 9 and and CC 29007 530 10 pour pour VB 29007 530 11 the the DT 29007 530 12 gravy gravy NN 29007 530 13 over over RP 29007 530 14 . . . 29007 531 1 Ragout Ragout NNP 29007 531 2 of of IN 29007 531 3 Rabbit Rabbit NNP 29007 531 4 . . . 29007 532 1 _ _ NNP 29007 532 2 Ingredients_--1 Ingredients_--1 NNP 29007 532 3 rabbit rabbit NN 29007 532 4 . . . 29007 533 1 1 1 CD 29007 533 2 onion onion NN 29007 533 3 stuck stick VBD 29007 533 4 with with IN 29007 533 5 6 6 CD 29007 533 6 cloves clove NNS 29007 533 7 . . . 29007 534 1 2 2 LS 29007 534 2   _SP 29007 534 3 oz oz UH 29007 534 4 . . . 29007 535 1 of of IN 29007 535 2 butter butter NN 29007 535 3 or or CC 29007 535 4 dripping dripping NN 29007 535 5 . . . 29007 536 1 1 1 CD 29007 536 2   _SP 29007 536 3 oz oz UH 29007 536 4 . . . 29007 537 1 of of IN 29007 537 2 flour flour NN 29007 537 3 . . . 29007 538 1 1½ 1½ CD 29007 538 2 pint pint NN 29007 538 3 of of IN 29007 538 4 water water NN 29007 538 5 or or CC 29007 538 6 stock stock NN 29007 538 7 . . . 29007 539 1 Pepper pepper NN 29007 539 2 and and CC 29007 539 3 salt salt NN 29007 539 4 to to IN 29007 539 5 taste taste NN 29007 539 6 . . . 29007 540 1 _ _ NNP 29007 540 2 Method._--Cut Method._--Cut NNP 29007 540 3 the the DT 29007 540 4 rabbit rabbit NN 29007 540 5 into into IN 29007 540 6 neat neat JJ 29007 540 7 joints joint NNS 29007 540 8 , , , 29007 540 9 and and CC 29007 540 10 fry fry VB 29007 540 11 them -PRON- PRP 29007 540 12 in in IN 29007 540 13 a a DT 29007 540 14 stewpan stewpan NN 29007 540 15 in in IN 29007 540 16 the the DT 29007 540 17 butter butter NN 29007 540 18 or or CC 29007 540 19 dripping dripping NN 29007 540 20 . . . 29007 541 1 When when WRB 29007 541 2 brown brown JJ 29007 541 3 remove remove VBP 29007 541 4 them -PRON- PRP 29007 541 5 and and CC 29007 541 6 fry fry VB 29007 541 7 the the DT 29007 541 8 flour flour NN 29007 541 9 . . . 29007 542 1 Then then RB 29007 542 2 pour pour VB 29007 542 3 in in IN 29007 542 4 the the DT 29007 542 5 water water NN 29007 542 6 or or CC 29007 542 7 stock stock NN 29007 542 8 , , , 29007 542 9 and and CC 29007 542 10 stir stir VB 29007 542 11 until until IN 29007 542 12 it -PRON- PRP 29007 542 13 boils boil VBZ 29007 542 14 . . . 29007 543 1 Put put VB 29007 543 2 in in RP 29007 543 3 the the DT 29007 543 4 pieces piece NNS 29007 543 5 of of IN 29007 543 6 rabbit rabbit NN 29007 543 7 with with IN 29007 543 8 the the DT 29007 543 9 onion onion NN 29007 543 10 , , , 29007 543 11 and and CC 29007 543 12 pepper pepper NN 29007 543 13 and and CC 29007 543 14 salt salt NN 29007 543 15 to to IN 29007 543 16 taste taste NN 29007 543 17 . . . 29007 544 1 Simmer simmer NN 29007 544 2 gently gently RB 29007 544 3 for for IN 29007 544 4 about about RB 29007 544 5 one one CD 29007 544 6 hour hour NN 29007 544 7 or or CC 29007 544 8 more more JJR 29007 544 9 until until IN 29007 544 10 quite quite RB 29007 544 11 tender tender NN 29007 544 12 . . . 29007 545 1 Serve serve VB 29007 545 2 the the DT 29007 545 3 rabbit rabbit NN 29007 545 4 on on IN 29007 545 5 a a DT 29007 545 6 hot hot JJ 29007 545 7 dish dish NN 29007 545 8 , , , 29007 545 9 and and CC 29007 545 10 strain strain VB 29007 545 11 the the DT 29007 545 12 gravy gravy NN 29007 545 13 over over IN 29007 545 14 it -PRON- PRP 29007 545 15 . . . 29007 546 1 Roast Roast NNP 29007 546 2 Pheasant Pheasant NNP 29007 546 3 . . . 29007 547 1 _ _ NNP 29007 547 2 Ingredients_--1 Ingredients_--1 NNP 29007 547 3 pheasant pheasant NN 29007 547 4 . . . 29007 548 1 Half half PDT 29007 548 2 a a DT 29007 548 3 pint pint NN 29007 548 4 of of IN 29007 548 5 gravy gravy NN 29007 548 6 . . . 29007 549 1 Butter butter NN 29007 549 2 . . . 29007 550 1 _ _ NNP 29007 550 2 Method._--Roast Method._--Roast NNP 29007 550 3 the the DT 29007 550 4 pheasant pheasant NN 29007 550 5 nicely nicely RB 29007 550 6 for for IN 29007 550 7 three three CD 29007 550 8 - - HYPH 29007 550 9 quarters quarter NNS 29007 550 10 of of IN 29007 550 11 an an DT 29007 550 12 hour hour NN 29007 550 13 or or CC 29007 550 14 an an DT 29007 550 15 hour hour NN 29007 550 16 , , , 29007 550 17 according accord VBG 29007 550 18 to to IN 29007 550 19 its -PRON- PRP$ 29007 550 20 size size NN 29007 550 21 , , , 29007 550 22 basting baste VBG 29007 550 23 it -PRON- PRP 29007 550 24 constantly constantly RB 29007 550 25 with with IN 29007 550 26 butter butter NN 29007 550 27 . . . 29007 551 1 Make make VB 29007 551 2 a a DT 29007 551 3 nice nice JJ 29007 551 4 gravy gravy NN 29007 551 5 for for IN 29007 551 6 it -PRON- PRP 29007 551 7 ( ( -LRB- 29007 551 8 _ _ NNP 29007 551 9 see see UH 29007 551 10 _ _ NNP 29007 551 11 Gravy Gravy NNP 29007 551 12 ) ) -RRB- 29007 551 13 , , , 29007 551 14 and and CC 29007 551 15 serve serve VB 29007 551 16 it -PRON- PRP 29007 551 17 with with IN 29007 551 18 bread bread NN 29007 551 19 sauce sauce NN 29007 551 20 and and CC 29007 551 21 browned brown VBD 29007 551 22 crumbs crumb NNS 29007 551 23 . . . 29007 552 1 Wild Wild NNP 29007 552 2 Duck Duck NNP 29007 552 3 . . . 29007 553 1 _ _ NNP 29007 553 2 Ingredients_--Wild ingredients_--wild JJ 29007 553 3 duck duck NN 29007 553 4 . . . 29007 554 1 Half half PDT 29007 554 2 a a DT 29007 554 3 pint pint NN 29007 554 4 of of IN 29007 554 5 gravy gravy NN 29007 554 6 ( ( -LRB- 29007 554 7 _ _ NNP 29007 554 8 see see UH 29007 554 9 _ _ NNP 29007 554 10 Gravy Gravy NNP 29007 554 11 ) ) -RRB- 29007 554 12 . . . 29007 555 1 Lemon lemon NN 29007 555 2 juice juice NN 29007 555 3 . . . 29007 556 1 Butter butter NN 29007 556 2 . . . 29007 557 1 _ _ NNP 29007 557 2 Method._--Roast method._--roast CD 29007 557 3 the the DT 29007 557 4 wild wild JJ 29007 557 5 duck duck NN 29007 557 6 nicely nicely RB 29007 557 7 before before IN 29007 557 8 a a DT 29007 557 9 clear clear JJ 29007 557 10 fire fire NN 29007 557 11 for for IN 29007 557 12 thirty thirty CD 29007 557 13 or or CC 29007 557 14 forty forty CD 29007 557 15 - - HYPH 29007 557 16 five five CD 29007 557 17 minutes minute NNS 29007 557 18 , , , 29007 557 19 basting baste VBG 29007 557 20 it -PRON- PRP 29007 557 21 constantly constantly RB 29007 557 22 with with IN 29007 557 23 butter butter NN 29007 557 24 . . . 29007 558 1 Sprinkle sprinkle VB 29007 558 2 over over IN 29007 558 3 it -PRON- PRP 29007 558 4 a a DT 29007 558 5 little little JJ 29007 558 6 cayenne cayenne NN 29007 558 7 and and CC 29007 558 8 salt salt NN 29007 558 9 , , , 29007 558 10 and and CC 29007 558 11 a a DT 29007 558 12 few few JJ 29007 558 13 drops drop NNS 29007 558 14 of of IN 29007 558 15 lemon lemon NN 29007 558 16 juice juice NN 29007 558 17 . . . 29007 559 1 Serve serve VB 29007 559 2 the the DT 29007 559 3 gravy gravy NN 29007 559 4 in in IN 29007 559 5 a a DT 29007 559 6 tureen tureen NN 29007 559 7 . . . 29007 560 1 If if IN 29007 560 2 liked like VBN 29007 560 3 , , , 29007 560 4 a a DT 29007 560 5 glass glass NN 29007 560 6 of of IN 29007 560 7 port port NN 29007 560 8 wine wine NN 29007 560 9 may may MD 29007 560 10 be be VB 29007 560 11 poured pour VBN 29007 560 12 over over IN 29007 560 13 the the DT 29007 560 14 duck duck NN 29007 560 15 . . . 29007 561 1 Partridges partridge NNS 29007 561 2 . . . 29007 562 1 Partridges partridge NNS 29007 562 2 should should MD 29007 562 3 be be VB 29007 562 4 nicely nicely RB 29007 562 5 roasted roast VBN 29007 562 6 before before IN 29007 562 7 a a DT 29007 562 8 clear clear JJ 29007 562 9 fire fire NN 29007 562 10 from from IN 29007 562 11 twenty twenty CD 29007 562 12 - - HYPH 29007 562 13 five five CD 29007 562 14 to to TO 29007 562 15 thirty thirty CD 29007 562 16 minutes minute NNS 29007 562 17 . . . 29007 563 1 Serve serve VB 29007 563 2 with with IN 29007 563 3 a a DT 29007 563 4 little little JJ 29007 563 5 gravy gravy NN 29007 563 6 and and CC 29007 563 7 bread bread NN 29007 563 8 sauce sauce NN 29007 563 9 . . . 29007 564 1 Browned browned JJ 29007 564 2 crumbs crumb NNS 29007 564 3 are be VBP 29007 564 4 also also RB 29007 564 5 handed hand VBN 29007 564 6 with with IN 29007 564 7 them -PRON- PRP 29007 564 8 . . . 29007 565 1 Grouse grouse NN 29007 565 2 . . . 29007 566 1 Roast roast VB 29007 566 2 these these DT 29007 566 3 birds bird NNS 29007 566 4 before before IN 29007 566 5 a a DT 29007 566 6 nice nice JJ 29007 566 7 clear clear JJ 29007 566 8 fire fire NN 29007 566 9 , , , 29007 566 10 basting baste VBG 29007 566 11 constantly constantly RB 29007 566 12 with with IN 29007 566 13 butter butter NN 29007 566 14 . . . 29007 567 1 Serve serve VB 29007 567 2 with with IN 29007 567 3 gravy gravy NN 29007 567 4 , , , 29007 567 5 bread bread NN 29007 567 6 sauce sauce NN 29007 567 7 , , , 29007 567 8 and and CC 29007 567 9 browned brown VBD 29007 567 10 crumbs crumb NNS 29007 567 11 . . . 29007 568 1 Woodcocks Woodcocks NNP 29007 568 2 and and CC 29007 568 3 Snipes Snipes NNPS 29007 568 4 . . . 29007 569 1 These these DT 29007 569 2 birds bird NNS 29007 569 3 should should MD 29007 569 4 be be VB 29007 569 5 nicely nicely RB 29007 569 6 trussed truss VBN 29007 569 7 but but CC 29007 569 8 not not RB 29007 569 9 drawn draw VBN 29007 569 10 . . . 29007 570 1 Roast roast VB 29007 570 2 them -PRON- PRP 29007 570 3 carefully carefully RB 29007 570 4 from from IN 29007 570 5 twenty twenty CD 29007 570 6 to to IN 29007 570 7 thirty thirty CD 29007 570 8 minutes minute NNS 29007 570 9 , , , 29007 570 10 basting baste VBG 29007 570 11 constantly constantly RB 29007 570 12 . . . 29007 571 1 Place place NN 29007 571 2 under under IN 29007 571 3 them -PRON- PRP 29007 571 4 rounds round NNS 29007 571 5 of of IN 29007 571 6 toasted toast VBN 29007 571 7 bread bread NN 29007 571 8 , , , 29007 571 9 buttered butter VBD 29007 571 10 on on IN 29007 571 11 each each DT 29007 571 12 side side NN 29007 571 13 , , , 29007 571 14 to to TO 29007 571 15 catch catch VB 29007 571 16 the the DT 29007 571 17 trail trail NN 29007 571 18 as as IN 29007 571 19 it -PRON- PRP 29007 571 20 drops drop VBZ 29007 571 21 , , , 29007 571 22 as as IN 29007 571 23 this this DT 29007 571 24 is be VBZ 29007 571 25 considered consider VBN 29007 571 26 a a DT 29007 571 27 delicacy delicacy NN 29007 571 28 . . . 29007 572 1 When when WRB 29007 572 2 cooked cook VBN 29007 572 3 , , , 29007 572 4 lay lie VBD 29007 572 5 the the DT 29007 572 6 toast toast NN 29007 572 7 on on IN 29007 572 8 a a DT 29007 572 9 hot hot JJ 29007 572 10 dish dish NN 29007 572 11 , , , 29007 572 12 place place VB 29007 572 13 the the DT 29007 572 14 birds bird NNS 29007 572 15 on on IN 29007 572 16 it -PRON- PRP 29007 572 17 , , , 29007 572 18 and and CC 29007 572 19 pour pour VB 29007 572 20 a a DT 29007 572 21 little little JJ 29007 572 22 good good JJ 29007 572 23 gravy gravy NN 29007 572 24 over over IN 29007 572 25 . . . 29007 573 1 Boiled Boiled NNP 29007 573 2 Fowl Fowl NNP 29007 573 3 . . . 29007 574 1 Truss Truss NNP 29007 574 2 nicely nicely RB 29007 574 3 and and CC 29007 574 4 flour flour VB 29007 574 5 the the DT 29007 574 6 breast breast NN 29007 574 7 slightly slightly RB 29007 574 8 . . . 29007 575 1 Fold fold VB 29007 575 2 it -PRON- PRP 29007 575 3 in in IN 29007 575 4 buttered butter VBN 29007 575 5 paper paper NN 29007 575 6 , , , 29007 575 7 and and CC 29007 575 8 tie tie VB 29007 575 9 securely securely RB 29007 575 10 with with IN 29007 575 11 string string NN 29007 575 12 . . . 29007 576 1 Boil Boil NNP 29007 576 2 in in IN 29007 576 3 stock stock NN 29007 576 4 or or CC 29007 576 5 water water NN 29007 576 6 , , , 29007 576 7 according accord VBG 29007 576 8 to to IN 29007 576 9 the the DT 29007 576 10 directions direction NNS 29007 576 11 given give VBN 29007 576 12 for for IN 29007 576 13 boiling boil VBG 29007 576 14 meat meat NN 29007 576 15 for for IN 29007 576 16 three three CD 29007 576 17 - - HYPH 29007 576 18 quarters quarter NNS 29007 576 19 of of IN 29007 576 20 an an DT 29007 576 21 hour hour NN 29007 576 22 to to IN 29007 576 23 one one CD 29007 576 24 hour hour NN 29007 576 25 and and CC 29007 576 26 a a DT 29007 576 27 half half NN 29007 576 28 , , , 29007 576 29 according accord VBG 29007 576 30 to to IN 29007 576 31 its -PRON- PRP$ 29007 576 32 age age NN 29007 576 33 and and CC 29007 576 34 size size NN 29007 576 35 . . . 29007 577 1 Serve serve VB 29007 577 2 with with IN 29007 577 3 white white JJ 29007 577 4 , , , 29007 577 5 egg egg NN 29007 577 6 , , , 29007 577 7 or or CC 29007 577 8 _ _ NNP 29007 577 9 maître maître NNP 29007 577 10 d'hôtel d'hôtel NNP 29007 577 11 _ _ NNP 29007 577 12 sauce sauce NN 29007 577 13 poured pour VBD 29007 577 14 over over IN 29007 577 15 it -PRON- PRP 29007 577 16 . . . 29007 578 1 Roast Roast NNP 29007 578 2 Fowl Fowl NNP 29007 578 3 . . . 29007 579 1 Truss Truss NNP 29007 579 2 nicely nicely RB 29007 579 3 and and CC 29007 579 4 roast roast VB 29007 579 5 , , , 29007 579 6 according accord VBG 29007 579 7 to to IN 29007 579 8 directions direction NNS 29007 579 9 given give VBN 29007 579 10 for for IN 29007 579 11 roasting roast VBG 29007 579 12 meat meat NN 29007 579 13 , , , 29007 579 14 for for IN 29007 579 15 three three CD 29007 579 16 - - HYPH 29007 579 17 quarters quarter NNS 29007 579 18 of of IN 29007 579 19 an an DT 29007 579 20 hour hour NN 29007 579 21 to to IN 29007 579 22 one one CD 29007 579 23 hour hour NN 29007 579 24 and and CC 29007 579 25 a a DT 29007 579 26 half half NN 29007 579 27 according accord VBG 29007 579 28 to to IN 29007 579 29 its -PRON- PRP$ 29007 579 30 age age NN 29007 579 31 and and CC 29007 579 32 size size NN 29007 579 33 . . . 29007 580 1 Serve serve VB 29007 580 2 with with IN 29007 580 3 bread bread NN 29007 580 4 sauce sauce NN 29007 580 5 and and CC 29007 580 6 some some DT 29007 580 7 gravy gravy NN 29007 580 8 ( ( -LRB- 29007 580 9 _ _ NNP 29007 580 10 see see UH 29007 580 11 _ _ NNP 29007 580 12 Gravy Gravy NNP 29007 580 13 ) ) -RRB- 29007 580 14 . . . 29007 581 1 Braised Braised NNP 29007 581 2 Partridges Partridges NNP 29007 581 3 . . . 29007 582 1 _ _ NNP 29007 582 2 Ingredients_--A Ingredients_--A NNP 29007 582 3 brace brace NN 29007 582 4 of of IN 29007 582 5 partridges partridge NNS 29007 582 6 . . . 29007 583 1 A a DT 29007 583 2 small small JJ 29007 583 3 piece piece NN 29007 583 4 of of IN 29007 583 5 carrot carrot NNP 29007 583 6 , , , 29007 583 7 turnip turnip NNP 29007 583 8 , , , 29007 583 9 and and CC 29007 583 10 onion onion NN 29007 583 11 . . . 29007 584 1 2 2 CD 29007 584 2 tomatoes tomato NNS 29007 584 3 . . . 29007 585 1 1 1 CD 29007 585 2 pint pint NN 29007 585 3 of of IN 29007 585 4 good good JJ 29007 585 5 second second JJ 29007 585 6 stock stock NN 29007 585 7 . . . 29007 586 1 1 1 CD 29007 586 2 wineglass wineglass NN 29007 586 3 of of IN 29007 586 4 sherry sherry NN 29007 586 5 . . . 29007 587 1 Pepper pepper NN 29007 587 2 and and CC 29007 587 3 salt salt NN 29007 587 4 to to IN 29007 587 5 taste taste NN 29007 587 6 . . . 29007 588 1 _ _ NNP 29007 588 2 Method._--Truss Method._--Truss NNP 29007 588 3 two two CD 29007 588 4 partridges partridge NNS 29007 588 5 as as IN 29007 588 6 for for IN 29007 588 7 boiling boil VBG 29007 588 8 . . . 29007 589 1 Put put VB 29007 589 2 at at IN 29007 589 3 the the DT 29007 589 4 bottom bottom NN 29007 589 5 of of IN 29007 589 6 a a DT 29007 589 7 stewpan stewpan NN 29007 589 8 the the DT 29007 589 9 vegetables vegetable NNS 29007 589 10 cut cut VBN 29007 589 11 in in IN 29007 589 12 small small JJ 29007 589 13 pieces piece NNS 29007 589 14 . . . 29007 590 1 Lay lay VB 29007 590 2 the the DT 29007 590 3 partridges partridge NNS 29007 590 4 on on IN 29007 590 5 the the DT 29007 590 6 top top NN 29007 590 7 and and CC 29007 590 8 pour pour VB 29007 590 9 in in IN 29007 590 10 the the DT 29007 590 11 stock stock NN 29007 590 12 and and CC 29007 590 13 sherry sherry NN 29007 590 14 ; ; : 29007 590 15 these these DT 29007 590 16 should should MD 29007 590 17 be be VB 29007 590 18 sufficient sufficient JJ 29007 590 19 to to TO 29007 590 20 come come VB 29007 590 21 half half JJ 29007 590 22 way way NN 29007 590 23 up up IN 29007 590 24 the the DT 29007 590 25 partridges partridge NNS 29007 590 26 . . . 29007 591 1 Cover cover VB 29007 591 2 with with IN 29007 591 3 buttered butter VBN 29007 591 4 paper paper NN 29007 591 5 . . . 29007 592 1 Put put VB 29007 592 2 the the DT 29007 592 3 lid lid NN 29007 592 4 on on IN 29007 592 5 the the DT 29007 592 6 stewpan stewpan NN 29007 592 7 and and CC 29007 592 8 simmer simmer JJ 29007 592 9 very very RB 29007 592 10 gently gently RB 29007 592 11 until until IN 29007 592 12 the the DT 29007 592 13 partridges partridge NNS 29007 592 14 are be VBP 29007 592 15 tender tender JJ 29007 592 16 . . . 29007 593 1 Then then RB 29007 593 2 put put VB 29007 593 3 them -PRON- PRP 29007 593 4 on on IN 29007 593 5 a a DT 29007 593 6 baking baking NN 29007 593 7 tin tin NN 29007 593 8 in in IN 29007 593 9 the the DT 29007 593 10 oven oven NN 29007 593 11 to to TO 29007 593 12 brown brown VB 29007 593 13 them -PRON- PRP 29007 593 14 . . . 29007 594 1 Strain strain VB 29007 594 2 the the DT 29007 594 3 stock stock NN 29007 594 4 and and CC 29007 594 5 boil boil VB 29007 594 6 it -PRON- PRP 29007 594 7 rapidly rapidly RB 29007 594 8 down down RB 29007 594 9 to to IN 29007 594 10 a a DT 29007 594 11 glaze glaze NN 29007 594 12 . . . 29007 595 1 Serve serve VB 29007 595 2 the the DT 29007 595 3 partridges partridge NNS 29007 595 4 with with IN 29007 595 5 the the DT 29007 595 6 glaze glaze NN 29007 595 7 poured pour VBD 29007 595 8 over over IN 29007 595 9 them -PRON- PRP 29007 595 10 . . . 29007 596 1 SAVOURY SAVOURY NNP 29007 596 2 MEAT MEAT NNP 29007 596 3 DISHES DISHES NNP 29007 596 4 . . . 29007 597 1 Stewed Stewed NNP 29007 597 2 Steak Steak NNP 29007 597 3 . . . 29007 598 1 _ _ NNP 29007 598 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 598 3   _SP 29007 598 4 lb lb XX 29007 598 5 . . . 29007 599 1 of of IN 29007 599 2 steak steak NNP 29007 599 3 . . . 29007 600 1 1 1 CD 29007 600 2 piece piece NN 29007 600 3 of of IN 29007 600 4 carrot carrot NNP 29007 600 5 , , , 29007 600 6 turnip turnip NNP 29007 600 7 , , , 29007 600 8 onion onion NN 29007 600 9 , , , 29007 600 10 and and CC 29007 600 11 celery celery NN 29007 600 12 . . . 29007 601 1 1 1 CD 29007 601 2 pint pint NN 29007 601 3 of of IN 29007 601 4 water water NN 29007 601 5 . . . 29007 602 1 1 1 CD 29007 602 2   _SP 29007 602 3 oz oz UH 29007 602 4 . . . 29007 603 1 of of IN 29007 603 2 dripping drip VBG 29007 603 3 . . . 29007 604 1 1 1 CD 29007 604 2   _SP 29007 604 3 oz oz UH 29007 604 4 . . . 29007 605 1 of of IN 29007 605 2 flour flour NN 29007 605 3 . . . 29007 606 1 Pepper pepper NN 29007 606 2 and and CC 29007 606 3 salt salt NN 29007 606 4 . . . 29007 607 1 _ _ NNP 29007 607 2 Method._--Cut method._--cut RB 29007 607 3 all all PDT 29007 607 4 the the DT 29007 607 5 fat fat NN 29007 607 6 from from IN 29007 607 7 the the DT 29007 607 8 steak steak NN 29007 607 9 . . . 29007 608 1 Make make VB 29007 608 2 the the DT 29007 608 3 dripping drip VBG 29007 608 4 hot hot JJ 29007 608 5 in in IN 29007 608 6 a a DT 29007 608 7 stewpan stewpan NN 29007 608 8 and and CC 29007 608 9 fry fry VB 29007 608 10 the the DT 29007 608 11 steak steak NN 29007 608 12 in in IN 29007 608 13 it -PRON- PRP 29007 608 14 . . . 29007 609 1 Then then RB 29007 609 2 put put VB 29007 609 3 in in RP 29007 609 4 the the DT 29007 609 5 vegetables vegetable NNS 29007 609 6 , , , 29007 609 7 and and CC 29007 609 8 pour pour VB 29007 609 9 in in IN 29007 609 10 the the DT 29007 609 11 water water NN 29007 609 12 , , , 29007 609 13 adding add VBG 29007 609 14 pepper pepper NN 29007 609 15 and and CC 29007 609 16 salt salt NN 29007 609 17 . . . 29007 610 1 Simmer Simmer NNP 29007 610 2 the the DT 29007 610 3 steak steak NN 29007 610 4 gently gently RB 29007 610 5 from from IN 29007 610 6 three three CD 29007 610 7 to to TO 29007 610 8 four four CD 29007 610 9 hours hour NNS 29007 610 10 , , , 29007 610 11 until until IN 29007 610 12 quite quite RB 29007 610 13 tender tender NN 29007 610 14 . . . 29007 611 1 When when WRB 29007 611 2 quite quite RB 29007 611 3 cooked cooked JJ 29007 611 4 , , , 29007 611 5 remove remove VB 29007 611 6 it -PRON- PRP 29007 611 7 from from IN 29007 611 8 the the DT 29007 611 9 gravy gravy NN 29007 611 10 . . . 29007 612 1 Put put VB 29007 612 2 it -PRON- PRP 29007 612 3 on on IN 29007 612 4 a a DT 29007 612 5 hot hot JJ 29007 612 6 dish dish NN 29007 612 7 . . . 29007 613 1 Make make VB 29007 613 2 a a DT 29007 613 3 thickening thickening NN 29007 613 4 of of IN 29007 613 5 the the DT 29007 613 6 flour flour NN 29007 613 7 ; ; : 29007 613 8 stir stir VB 29007 613 9 it -PRON- PRP 29007 613 10 into into IN 29007 613 11 the the DT 29007 613 12 gravy gravy NN 29007 613 13 ; ; , 29007 613 14 boil boil VB 29007 613 15 for for IN 29007 613 16 two two CD 29007 613 17 minutes minute NNS 29007 613 18 , , , 29007 613 19 and and CC 29007 613 20 strain strain VB 29007 613 21 over over IN 29007 613 22 the the DT 29007 613 23 steak steak NN 29007 613 24 . . . 29007 614 1 A a DT 29007 614 2 little little JJ 29007 614 3 mushroom mushroom NN 29007 614 4 catsup catsup NN 29007 614 5 , , , 29007 614 6 Harvey Harvey NNP 29007 614 7 , , , 29007 614 8 or or CC 29007 614 9 Worcester Worcester NNP 29007 614 10 sauce sauce NN 29007 614 11 may may MD 29007 614 12 be be VB 29007 614 13 added add VBN 29007 614 14 if if IN 29007 614 15 liked like VBN 29007 614 16 . . . 29007 615 1 The the DT 29007 615 2 fat fat NN 29007 615 3 should should MD 29007 615 4 previously previously RB 29007 615 5 have have VB 29007 615 6 been be VBN 29007 615 7 cut cut VBN 29007 615 8 into into IN 29007 615 9 dice dice NN 29007 615 10 , , , 29007 615 11 placed place VBN 29007 615 12 on on IN 29007 615 13 a a DT 29007 615 14 baking baking NN 29007 615 15 tin tin NN 29007 615 16 , , , 29007 615 17 and and CC 29007 615 18 cooked cook VBN 29007 615 19 in in IN 29007 615 20 the the DT 29007 615 21 oven oven NN 29007 615 22 . . . 29007 616 1 For for IN 29007 616 2 serving serve VBG 29007 616 3 , , , 29007 616 4 put put VB 29007 616 5 them -PRON- PRP 29007 616 6 in in IN 29007 616 7 the the DT 29007 616 8 middle middle NN 29007 616 9 of of IN 29007 616 10 the the DT 29007 616 11 steak steak NN 29007 616 12 . . . 29007 617 1 Stewed stew VBN 29007 617 2 Brisket Brisket NNP 29007 617 3 of of IN 29007 617 4 Beef Beef NNP 29007 617 5 . . . 29007 618 1 _ _ NNP 29007 618 2 Ingredients_--5 ingredients_--5 IN 29007 618 3   _SP 29007 618 4 lb lb XX 29007 618 5 . . . 29007 619 1 of of IN 29007 619 2 beef beef NN 29007 619 3 . . . 29007 620 1 2 2 CD 29007 620 2 carrots carrot NNS 29007 620 3 . . . 29007 621 1 2 2 CD 29007 621 2 onions onion NNS 29007 621 3 . . . 29007 622 1 2 2 CD 29007 622 2 turnips turnip NNS 29007 622 3 . . . 29007 623 1 1 1 CD 29007 623 2 head head NN 29007 623 3 of of IN 29007 623 4 celery celery NN 29007 623 5 . . . 29007 624 1 1 1 CD 29007 624 2 sprig sprig NNP 29007 624 3 of of IN 29007 624 4 parsley parsley NNP 29007 624 5 . . . 29007 625 1 Marjoram Marjoram NNP 29007 625 2 and and CC 29007 625 3 thyme thyme NNS 29007 625 4 . . . 29007 626 1 2 2 CD 29007 626 2 bay bay NNP 29007 626 3 leaves leave NNS 29007 626 4 . . . 29007 627 1 6 6 CD 29007 627 2 cloves clove NNS 29007 627 3 . . . 29007 628 1 1 1 CD 29007 628 2 dozen dozen NN 29007 628 3 peppercorns peppercorns NNPS 29007 628 4 . . . 29007 629 1 3 3 CD 29007 629 2 quarts quart NNS 29007 629 3 of of IN 29007 629 4 water water NN 29007 629 5 . . . 29007 630 1 _ _ NNP 29007 630 2 Method._--Put Method._--Put NNP 29007 630 3 the the DT 29007 630 4 meat meat NN 29007 630 5 into into IN 29007 630 6 a a DT 29007 630 7 saucepan saucepan NN 29007 630 8 with with IN 29007 630 9 the the DT 29007 630 10 vegetables vegetable NNS 29007 630 11 and and CC 29007 630 12 other other JJ 29007 630 13 ingredients ingredient NNS 29007 630 14 , , , 29007 630 15 and and CC 29007 630 16 simmer simmer NN 29007 630 17 gently gently RB 29007 630 18 for for IN 29007 630 19 three three CD 29007 630 20 hours hour NNS 29007 630 21 . . . 29007 631 1 Serve serve VB 29007 631 2 on on IN 29007 631 3 a a DT 29007 631 4 hot hot JJ 29007 631 5 dish dish NN 29007 631 6 , , , 29007 631 7 with with IN 29007 631 8 some some DT 29007 631 9 of of IN 29007 631 10 the the DT 29007 631 11 liquor liquor NN 29007 631 12 for for IN 29007 631 13 gravy gravy NNP 29007 631 14 . . . 29007 632 1 The the DT 29007 632 2 remainder remainder NN 29007 632 3 can can MD 29007 632 4 be be VB 29007 632 5 made make VBN 29007 632 6 into into IN 29007 632 7 soup soup NN 29007 632 8 . . . 29007 633 1 If if IN 29007 633 2 to to TO 29007 633 3 be be VB 29007 633 4 eaten eat VBN 29007 633 5 cold cold JJ 29007 633 6 , , , 29007 633 7 remove remove VB 29007 633 8 the the DT 29007 633 9 bones bone NNS 29007 633 10 , , , 29007 633 11 and and CC 29007 633 12 press press VB 29007 633 13 the the DT 29007 633 14 beef beef NN 29007 633 15 . . . 29007 634 1 Strain strain VB 29007 634 2 the the DT 29007 634 3 meat meat NN 29007 634 4 liquor liquor NN 29007 634 5 , , , 29007 634 6 remove remove VB 29007 634 7 the the DT 29007 634 8 fat fat NN 29007 634 9 , , , 29007 634 10 and and CC 29007 634 11 boil boil VB 29007 634 12 it -PRON- PRP 29007 634 13 down down RP 29007 634 14 to to IN 29007 634 15 a a DT 29007 634 16 glaze glaze NN 29007 634 17 . . . 29007 635 1 Brush brush VB 29007 635 2 the the DT 29007 635 3 meat meat NN 29007 635 4 over over RB 29007 635 5 with with IN 29007 635 6 it -PRON- PRP 29007 635 7 , , , 29007 635 8 giving give VBG 29007 635 9 it -PRON- PRP 29007 635 10 as as IN 29007 635 11 many many JJ 29007 635 12 coats coat NNS 29007 635 13 of of IN 29007 635 14 glaze glaze NN 29007 635 15 as as IN 29007 635 16 necessary necessary JJ 29007 635 17 . . . 29007 636 1 Stewed Stewed NNP 29007 636 2 Ox Ox NNP 29007 636 3 - - HYPH 29007 636 4 cheek cheek NNP 29007 636 5 . . . 29007 637 1 _ _ NNP 29007 637 2 Ingredients_--1 Ingredients_--1 NNP 29007 637 3 ox ox NN 29007 637 4 - - HYPH 29007 637 5 cheek cheek NN 29007 637 6 . . . 29007 638 1 1 1 CD 29007 638 2 cowheel cowheel NN 29007 638 3 . . . 29007 639 1 3 3 CD 29007 639 2 or or CC 29007 639 3 4 4 CD 29007 639 4 carrots carrot NNS 29007 639 5 . . . 29007 640 1 2 2 CD 29007 640 2 or or CC 29007 640 3 3 3 CD 29007 640 4 turnips turnip NNS 29007 640 5 . . . 29007 641 1 3 3 CD 29007 641 2 or or CC 29007 641 3 4 4 CD 29007 641 4 onions onion NNS 29007 641 5 . . . 29007 642 1 1 1 CD 29007 642 2 sprig sprig NNP 29007 642 3 of of IN 29007 642 4 parsley parsley NNP 29007 642 5 , , , 29007 642 6 thyme thyme NNS 29007 642 7 , , , 29007 642 8 and and CC 29007 642 9 marjoram marjoram NNP 29007 642 10 . . . 29007 643 1 2 2 CD 29007 643 2 bay bay NNP 29007 643 3 leaves leave NNS 29007 643 4 . . . 29007 644 1 2 2 CD 29007 644 2 quarts quart NNS 29007 644 3 of of IN 29007 644 4 water water NN 29007 644 5 . . . 29007 645 1 4 4 LS 29007 645 2   _SP 29007 645 3 oz oz UH 29007 645 4 . . . 29007 646 1 of of IN 29007 646 2 flour flour NN 29007 646 3 . . . 29007 647 1 _ _ NNP 29007 647 2 Method._--Wash Method._--Wash NNP 29007 647 3 the the DT 29007 647 4 ox ox JJ 29007 647 5 - - HYPH 29007 647 6 cheek cheek NN 29007 647 7 and and CC 29007 647 8 cowheel cowheel NN 29007 647 9 , , , 29007 647 10 and and CC 29007 647 11 cut cut VB 29007 647 12 them -PRON- PRP 29007 647 13 into into IN 29007 647 14 neat neat JJ 29007 647 15 pieces piece NNS 29007 647 16 . . . 29007 648 1 Put put VB 29007 648 2 them -PRON- PRP 29007 648 3 into into IN 29007 648 4 the the DT 29007 648 5 water water NN 29007 648 6 with with IN 29007 648 7 the the DT 29007 648 8 carrots carrot NNS 29007 648 9 , , , 29007 648 10 turnips turnip NNS 29007 648 11 , , , 29007 648 12 and and CC 29007 648 13 onions onion NNS 29007 648 14 , , , 29007 648 15 and and CC 29007 648 16 celery celery NN 29007 648 17 cut cut NN 29007 648 18 in in IN 29007 648 19 pieces piece NNS 29007 648 20 , , , 29007 648 21 and and CC 29007 648 22 the the DT 29007 648 23 herbs herb NNS 29007 648 24 , , , 29007 648 25 pepper pepper NN 29007 648 26 and and CC 29007 648 27 salt salt NN 29007 648 28 . . . 29007 649 1 Stew Stew NNP 29007 649 2 very very RB 29007 649 3 gently gently RB 29007 649 4 from from IN 29007 649 5 four four CD 29007 649 6 to to TO 29007 649 7 five five CD 29007 649 8 hours hour NNS 29007 649 9 , , , 29007 649 10 until until IN 29007 649 11 the the DT 29007 649 12 stew stew NN 29007 649 13 is be VBZ 29007 649 14 quite quite RB 29007 649 15 tender tender JJ 29007 649 16 . . . 29007 650 1 Make make VB 29007 650 2 a a DT 29007 650 3 thickening thickening NN 29007 650 4 of of IN 29007 650 5 the the DT 29007 650 6 flour flour NN 29007 650 7 . . . 29007 651 1 Stir stir VB 29007 651 2 and and CC 29007 651 3 cook cook VB 29007 651 4 it -PRON- PRP 29007 651 5 well well RB 29007 651 6 in in IN 29007 651 7 the the DT 29007 651 8 gravy gravy NN 29007 651 9 . . . 29007 652 1 Put put VB 29007 652 2 the the DT 29007 652 3 cheek cheek NN 29007 652 4 and and CC 29007 652 5 cowheel cowheel NN 29007 652 6 on on IN 29007 652 7 a a DT 29007 652 8 hot hot JJ 29007 652 9 dish dish NN 29007 652 10 , , , 29007 652 11 and and CC 29007 652 12 strain strain VB 29007 652 13 the the DT 29007 652 14 gravy gravy NN 29007 652 15 over over IN 29007 652 16 them -PRON- PRP 29007 652 17 . . . 29007 653 1 The the DT 29007 653 2 bones bone NNS 29007 653 3 can can MD 29007 653 4 be be VB 29007 653 5 used use VBN 29007 653 6 for for IN 29007 653 7 soup soup NN 29007 653 8 . . . 29007 654 1 Mock Mock NNP 29007 654 2 Hare Hare NNP 29007 654 3 . . . 29007 655 1 _ _ NNP 29007 655 2 Ingredients_--4 Ingredients_--4 NNP 29007 655 3   _SP 29007 655 4 lb lb XX 29007 655 5 . . . 29007 656 1 shin shin NNP 29007 656 2 of of IN 29007 656 3 beef beef NN 29007 656 4 . . . 29007 657 1 2 2 CD 29007 657 2 quarts quart NNS 29007 657 3 of of IN 29007 657 4 water water NN 29007 657 5 . . . 29007 658 1 2 2 CD 29007 658 2 carrots carrot NNS 29007 658 3 . . . 29007 659 1 2 2 CD 29007 659 2 turnips turnip NNS 29007 659 3 . . . 29007 660 1 1 1 CD 29007 660 2 onion onion NN 29007 660 3 . . . 29007 661 1 6 6 CD 29007 661 2 cloves clove NNS 29007 661 3 . . . 29007 662 1 1 1 CD 29007 662 2 sprig sprig NNP 29007 662 3 of of IN 29007 662 4 parsley parsley NNP 29007 662 5 , , , 29007 662 6 thyme thyme NNS 29007 662 7 , , , 29007 662 8 and and CC 29007 662 9 marjoram marjoram NNP 29007 662 10 . . . 29007 663 1 1 1 CD 29007 663 2 glass glass NN 29007 663 3 of of IN 29007 663 4 port port NN 29007 663 5 wine wine NN 29007 663 6 . . . 29007 664 1 3 3 LS 29007 664 2   _SP 29007 664 3 oz oz UH 29007 664 4 . . . 29007 665 1 of of IN 29007 665 2 flour flour NN 29007 665 3 . . . 29007 666 1 Pepper pepper NN 29007 666 2 and and CC 29007 666 3 salt salt NN 29007 666 4 . . . 29007 667 1 _ _ NNP 29007 667 2 Method._--Put Method._--Put NNP 29007 667 3 the the DT 29007 667 4 beef beef NN 29007 667 5 into into IN 29007 667 6 the the DT 29007 667 7 water water NN 29007 667 8 with with IN 29007 667 9 the the DT 29007 667 10 vegetables vegetable NNS 29007 667 11 cut cut VBN 29007 667 12 in in IN 29007 667 13 pieces piece NNS 29007 667 14 , , , 29007 667 15 herbs herb NNS 29007 667 16 , , , 29007 667 17 cloves clove NNS 29007 667 18 , , , 29007 667 19 pepper pepper NN 29007 667 20 and and CC 29007 667 21 salt salt NN 29007 667 22 , , , 29007 667 23 and and CC 29007 667 24 stew stew VB 29007 667 25 gently gently RB 29007 667 26 from from IN 29007 667 27 four four CD 29007 667 28 to to TO 29007 667 29 five five CD 29007 667 30 hours hour NNS 29007 667 31 , , , 29007 667 32 until until IN 29007 667 33 quite quite RB 29007 667 34 tender tender NN 29007 667 35 . . . 29007 668 1 Then then RB 29007 668 2 make make VB 29007 668 3 a a DT 29007 668 4 thickening thickening NN 29007 668 5 of of IN 29007 668 6 the the DT 29007 668 7 flour flour NN 29007 668 8 , , , 29007 668 9 stir stir VB 29007 668 10 it -PRON- PRP 29007 668 11 in in RP 29007 668 12 , , , 29007 668 13 and and CC 29007 668 14 boil boil VB 29007 668 15 well well RB 29007 668 16 for for IN 29007 668 17 two two CD 29007 668 18 or or CC 29007 668 19 three three CD 29007 668 20 minutes minute NNS 29007 668 21 . . . 29007 669 1 For for IN 29007 669 2 serving serve VBG 29007 669 3 , , , 29007 669 4 place place VB 29007 669 5 the the DT 29007 669 6 beef beef NN 29007 669 7 on on IN 29007 669 8 a a DT 29007 669 9 hot hot JJ 29007 669 10 dish dish NN 29007 669 11 . . . 29007 670 1 Add add VB 29007 670 2 the the DT 29007 670 3 wine wine NN 29007 670 4 to to IN 29007 670 5 the the DT 29007 670 6 gravy gravy NN 29007 670 7 , , , 29007 670 8 and and CC 29007 670 9 strain strain VB 29007 670 10 it -PRON- PRP 29007 670 11 over over IN 29007 670 12 the the DT 29007 670 13 meat meat NN 29007 670 14 . . . 29007 671 1 Haricot Haricot NNP 29007 671 2 Mutton Mutton NNP 29007 671 3 . . . 29007 672 1 _ _ NNP 29007 672 2 Ingredients_--7 Ingredients_--7 NNP 29007 672 3 or or CC 29007 672 4 8 8 CD 29007 672 5 mutton mutton NN 29007 672 6 cutlets cutlet NNS 29007 672 7 . . . 29007 673 1 1 1 CD 29007 673 2 pint pint NN 29007 673 3 of of IN 29007 673 4 second second JJ 29007 673 5 stock stock NN 29007 673 6 . . . 29007 674 1 1 1 CD 29007 674 2 carrot carrot NN 29007 674 3 . . . 29007 675 1 1 1 CD 29007 675 2 turnip turnip NN 29007 675 3 . . . 29007 676 1 1 1 CD 29007 676 2 onion onion NN 29007 676 3 . . . 29007 677 1 1 1 CD 29007 677 2 stick stick NN 29007 677 3 of of IN 29007 677 4 celery celery NN 29007 677 5 . . . 29007 678 1 1 1 CD 29007 678 2   _SP 29007 678 3 oz oz UH 29007 678 4 . . . 29007 679 1 of of IN 29007 679 2 flour flour NN 29007 679 3 . . . 29007 680 1 Pepper pepper NN 29007 680 2 and and CC 29007 680 3 salt salt NN 29007 680 4 . . . 29007 681 1 2 2 LS 29007 681 2   _SP 29007 681 3 oz oz UH 29007 681 4 . . . 29007 682 1 of of IN 29007 682 2 dripping drip VBG 29007 682 3 . . . 29007 683 1 _ _ NNP 29007 683 2 Method._--Fry Method._--Fry NNP 29007 683 3 the the DT 29007 683 4 cutlets cutlet NNS 29007 683 5 a a DT 29007 683 6 nice nice JJ 29007 683 7 brown brown NN 29007 683 8 in in IN 29007 683 9 the the DT 29007 683 10 dripping dripping NN 29007 683 11 . . . 29007 684 1 Mix mix VB 29007 684 2 the the DT 29007 684 3 flour flour NN 29007 684 4 smoothly smoothly RB 29007 684 5 with with IN 29007 684 6 the the DT 29007 684 7 stock stock NN 29007 684 8 ; ; : 29007 684 9 boil boil VB 29007 684 10 it -PRON- PRP 29007 684 11 in in IN 29007 684 12 a a DT 29007 684 13 stewpan stewpan NN 29007 684 14 for for IN 29007 684 15 two two CD 29007 684 16 minutes minute NNS 29007 684 17 . . . 29007 685 1 Then then RB 29007 685 2 put put VB 29007 685 3 in in RP 29007 685 4 the the DT 29007 685 5 cutlets cutlet NNS 29007 685 6 and and CC 29007 685 7 the the DT 29007 685 8 vegetables vegetable NNS 29007 685 9 cut cut VBN 29007 685 10 in in IN 29007 685 11 fancy fancy JJ 29007 685 12 shapes shape NNS 29007 685 13 . . . 29007 686 1 Stew Stew NNP 29007 686 2 gently gently RB 29007 686 3 for for IN 29007 686 4 about about RB 29007 686 5 three three CD 29007 686 6 - - HYPH 29007 686 7 quarters quarter NNS 29007 686 8 of of IN 29007 686 9 an an DT 29007 686 10 hour hour NN 29007 686 11 , , , 29007 686 12 until until IN 29007 686 13 the the DT 29007 686 14 meat meat NN 29007 686 15 and and CC 29007 686 16 vegetables vegetable NNS 29007 686 17 are be VBP 29007 686 18 tender tender JJ 29007 686 19 . . . 29007 687 1 Dish dish VB 29007 687 2 the the DT 29007 687 3 cutlets cutlet NNS 29007 687 4 in in IN 29007 687 5 a a DT 29007 687 6 circle circle NN 29007 687 7 ; ; : 29007 687 8 place place VB 29007 687 9 the the DT 29007 687 10 vegetables vegetable NNS 29007 687 11 round round VBP 29007 687 12 them -PRON- PRP 29007 687 13 and and CC 29007 687 14 pour pour VBP 29007 687 15 the the DT 29007 687 16 gravy gravy NN 29007 687 17 over over RP 29007 687 18 . . . 29007 688 1 Sheep Sheep NNS 29007 688 2 's 's POS 29007 688 3 Head Head NNP 29007 688 4 . . . 29007 689 1 _ _ NNP 29007 689 2 Ingredients_--1 Ingredients_--1 NNP 29007 689 3 sheep sheep NN 29007 689 4 's 's POS 29007 689 5 head head NN 29007 689 6 . . . 29007 690 1 1 1 CD 29007 690 2   _SP 29007 690 3 oz oz UH 29007 690 4 . . . 29007 691 1 of of IN 29007 691 2 butter butter NN 29007 691 3 or or CC 29007 691 4 dripping dripping NN 29007 691 5 . . . 29007 692 1 Pepper pepper NN 29007 692 2 and and CC 29007 692 3 salt salt NN 29007 692 4 . . . 29007 693 1 1½ 1½ NNP 29007 693 2   _SP 29007 693 3 oz oz UH 29007 693 4 . . . 29007 694 1 of of IN 29007 694 2 flour flour NN 29007 694 3 . . . 29007 695 1 A a DT 29007 695 2 few few JJ 29007 695 3 drops drop NNS 29007 695 4 of of IN 29007 695 5 lemon lemon NN 29007 695 6 juice juice NN 29007 695 7 . . . 29007 696 1 _ _ NNP 29007 696 2 Method._--See Method._--See NNP 29007 696 3 that that IN 29007 696 4 the the DT 29007 696 5 head head NN 29007 696 6 has have VBZ 29007 696 7 been be VBN 29007 696 8 properly properly RB 29007 696 9 prepared prepare VBN 29007 696 10 by by IN 29007 696 11 the the DT 29007 696 12 butcher butcher NN 29007 696 13 , , , 29007 696 14 and and CC 29007 696 15 the the DT 29007 696 16 nostrils nostril NNS 29007 696 17 removed remove VBN 29007 696 18 . . . 29007 697 1 Soak soak VB 29007 697 2 it -PRON- PRP 29007 697 3 well well RB 29007 697 4 in in IN 29007 697 5 salt salt NN 29007 697 6 and and CC 29007 697 7 water water NN 29007 697 8 , , , 29007 697 9 and and CC 29007 697 10 wash wash VB 29007 697 11 it -PRON- PRP 29007 697 12 carefully carefully RB 29007 697 13 . . . 29007 698 1 Cut cut VB 29007 698 2 out out RP 29007 698 3 the the DT 29007 698 4 tongue tongue NN 29007 698 5 , , , 29007 698 6 remove remove VB 29007 698 7 the the DT 29007 698 8 brains brain NNS 29007 698 9 , , , 29007 698 10 and and CC 29007 698 11 tie tie VB 29007 698 12 the the DT 29007 698 13 head head NN 29007 698 14 into into IN 29007 698 15 shape shape NN 29007 698 16 with with IN 29007 698 17 a a DT 29007 698 18 piece piece NN 29007 698 19 of of IN 29007 698 20 string string NN 29007 698 21 . . . 29007 699 1 Put put VB 29007 699 2 it -PRON- PRP 29007 699 3 and and CC 29007 699 4 the the DT 29007 699 5 tongue tongue NN 29007 699 6 into into IN 29007 699 7 a a DT 29007 699 8 saucepan saucepan NN 29007 699 9 of of IN 29007 699 10 boiling boiling NN 29007 699 11 water water NN 29007 699 12 , , , 29007 699 13 and and CC 29007 699 14 simmer simmer VB 29007 699 15 it -PRON- PRP 29007 699 16 from from IN 29007 699 17 three three CD 29007 699 18 to to TO 29007 699 19 four four CD 29007 699 20 hours hour NNS 29007 699 21 . . . 29007 700 1 A a DT 29007 700 2 quarter quarter NN 29007 700 3 of of IN 29007 700 4 an an DT 29007 700 5 hour hour NN 29007 700 6 before before IN 29007 700 7 it -PRON- PRP 29007 700 8 is be VBZ 29007 700 9 cooked cook VBN 29007 700 10 , , , 29007 700 11 put put VBN 29007 700 12 in in IN 29007 700 13 the the DT 29007 700 14 brains brain NNS 29007 700 15 tied tie VBN 29007 700 16 in in IN 29007 700 17 muslin muslin NNP 29007 700 18 . . . 29007 701 1 To to TO 29007 701 2 make make VB 29007 701 3 a a DT 29007 701 4 sauce sauce NN 29007 701 5 for for IN 29007 701 6 it -PRON- PRP 29007 701 7 , , , 29007 701 8 melt melt VB 29007 701 9 the the DT 29007 701 10 butter butter NN 29007 701 11 or or CC 29007 701 12 dripping drip VBG 29007 701 13 in in IN 29007 701 14 a a DT 29007 701 15 small small JJ 29007 701 16 stewpan stewpan NN 29007 701 17 . . . 29007 702 1 Mix mix VB 29007 702 2 in in IN 29007 702 3 the the DT 29007 702 4 flour flour NN 29007 702 5 smoothly smoothly RB 29007 702 6 . . . 29007 703 1 Pour pour VB 29007 703 2 in in IN 29007 703 3 one one CD 29007 703 4 pint pint NN 29007 703 5 of of IN 29007 703 6 the the DT 29007 703 7 broth broth NN 29007 703 8 from from IN 29007 703 9 the the DT 29007 703 10 sheep sheep NN 29007 703 11 's 's POS 29007 703 12 head head NN 29007 703 13 . . . 29007 704 1 Stir stir VB 29007 704 2 and and CC 29007 704 3 cook cook VB 29007 704 4 well well RB 29007 704 5 , , , 29007 704 6 adding add VBG 29007 704 7 pepper pepper NN 29007 704 8 and and CC 29007 704 9 salt salt NN 29007 704 10 to to TO 29007 704 11 taste taste VB 29007 704 12 a a DT 29007 704 13 few few JJ 29007 704 14 drops drop NNS 29007 704 15 of of IN 29007 704 16 lemon lemon NN 29007 704 17 juice juice NN 29007 704 18 , , , 29007 704 19 or or CC 29007 704 20 one one CD 29007 704 21 teaspoonful teaspoonful NN 29007 704 22 of of IN 29007 704 23 vinegar vinegar NN 29007 704 24 . . . 29007 705 1 Lastly lastly RB 29007 705 2 , , , 29007 705 3 add add VB 29007 705 4 the the DT 29007 705 5 brains brain NNS 29007 705 6 , , , 29007 705 7 chopped chop VBD 29007 705 8 small small JJ 29007 705 9 . . . 29007 706 1 For for IN 29007 706 2 serving serve VBG 29007 706 3 , , , 29007 706 4 put put VB 29007 706 5 the the DT 29007 706 6 head head NN 29007 706 7 on on IN 29007 706 8 a a DT 29007 706 9 hot hot JJ 29007 706 10 dish dish NN 29007 706 11 . . . 29007 707 1 Remove remove VB 29007 707 2 the the DT 29007 707 3 string string NN 29007 707 4 , , , 29007 707 5 and and CC 29007 707 6 pour pour VB 29007 707 7 the the DT 29007 707 8 sauce sauce NN 29007 707 9 over over RP 29007 707 10 . . . 29007 708 1 Sheep Sheep NNS 29007 708 2 's 's POS 29007 708 3 Head Head NNP 29007 708 4 au au PRP 29007 708 5 gratin gratin NN 29007 708 6 . . . 29007 709 1 _ _ NNP 29007 709 2 Ingredients_--1 Ingredients_--1 NNP 29007 709 3 sheep sheep NN 29007 709 4 's 's POS 29007 709 5 head head NN 29007 709 6 . . . 29007 710 1 2 2 CD 29007 710 2 tablespoonfuls tablespoonful NNS 29007 710 3 of of IN 29007 710 4 bread bread NN 29007 710 5 crumbs crumb NNS 29007 710 6 . . . 29007 711 1 ½ ½ JJ 29007 711 2   _SP 29007 711 3 oz oz UH 29007 711 4 . . . 29007 712 1 of of IN 29007 712 2 butter butter NN 29007 712 3 . . . 29007 713 1 1 1 CD 29007 713 2 teaspoonful teaspoonful JJ 29007 713 3 of of IN 29007 713 4 chopped chop VBN 29007 713 5 parsley parsley NN 29007 713 6 . . . 29007 714 1 1 1 CD 29007 714 2 teaspoonful teaspoonful JJ 29007 714 3 of of IN 29007 714 4 dried dry VBN 29007 714 5 and and CC 29007 714 6 powdered powdered JJ 29007 714 7 herbs herb NNS 29007 714 8 . . . 29007 715 1 Lemon lemon NN 29007 715 2 juice juice NN 29007 715 3 . . . 29007 716 1 Pepper pepper NN 29007 716 2 and and CC 29007 716 3 salt salt NN 29007 716 4 . . . 29007 717 1 _ _ NNP 29007 717 2 Method._--Boil Method._--Boil NNP 29007 717 3 the the DT 29007 717 4 sheep sheep NN 29007 717 5 's 's POS 29007 717 6 head head NN 29007 717 7 according accord VBG 29007 717 8 to to IN 29007 717 9 the the DT 29007 717 10 directions direction NNS 29007 717 11 in in IN 29007 717 12 preceding precede VBG 29007 717 13 recipe recipe NN 29007 717 14 . . . 29007 718 1 When when WRB 29007 718 2 cooked cook VBN 29007 718 3 , , , 29007 718 4 lay lie VBD 29007 718 5 it -PRON- PRP 29007 718 6 on on IN 29007 718 7 a a DT 29007 718 8 greased grease VBN 29007 718 9 baking baking NN 29007 718 10 - - HYPH 29007 718 11 sheet sheet NN 29007 718 12 . . . 29007 719 1 Sprinkle sprinkle VB 29007 719 2 over over IN 29007 719 3 it -PRON- PRP 29007 719 4 the the DT 29007 719 5 crumbs crumb NNS 29007 719 6 , , , 29007 719 7 parsley parsley NN 29007 719 8 , , , 29007 719 9 and and CC 29007 719 10 herbs herb NNS 29007 719 11 , , , 29007 719 12 adding add VBG 29007 719 13 a a DT 29007 719 14 few few JJ 29007 719 15 drops drop NNS 29007 719 16 of of IN 29007 719 17 lemon lemon NN 29007 719 18 juice juice NN 29007 719 19 ; ; : 29007 719 20 pepper pepper NN 29007 719 21 and and CC 29007 719 22 salt salt NN 29007 719 23 . . . 29007 720 1 Put put VB 29007 720 2 the the DT 29007 720 3 butter butter NN 29007 720 4 in in IN 29007 720 5 little little JJ 29007 720 6 pieces piece NNS 29007 720 7 about about IN 29007 720 8 the the DT 29007 720 9 head head NN 29007 720 10 , , , 29007 720 11 and and CC 29007 720 12 brown brown VB 29007 720 13 it -PRON- PRP 29007 720 14 in in IN 29007 720 15 a a DT 29007 720 16 quick quick JJ 29007 720 17 oven oven NN 29007 720 18 or or CC 29007 720 19 before before IN 29007 720 20 the the DT 29007 720 21 fire fire NN 29007 720 22 . . . 29007 721 1 Serve serve VB 29007 721 2 with with IN 29007 721 3 the the DT 29007 721 4 brain brain NN 29007 721 5 sauce sauce NN 29007 721 6 given give VBN 29007 721 7 in in IN 29007 721 8 the the DT 29007 721 9 foregoing foregoing JJ 29007 721 10 recipe recipe NN 29007 721 11 . . . 29007 722 1 Liver Liver NNP 29007 722 2 and and CC 29007 722 3 Bacon Bacon NNP 29007 722 4 . . . 29007 723 1 _ _ NNP 29007 723 2 Ingredients_--1 Ingredients_--1 NNP 29007 723 3 sheep sheep NN 29007 723 4 's 's POS 29007 723 5 liver liver NN 29007 723 6 . . . 29007 724 1 1 1 CD 29007 724 2   _SP 29007 724 3 lb lb XX 29007 724 4 . . . 29007 725 1 of of IN 29007 725 2 fat fat NNP 29007 725 3 bacon bacon NN 29007 725 4 . . . 29007 726 1 1 1 CD 29007 726 2 pint pint NN 29007 726 3 of of IN 29007 726 4 hot hot JJ 29007 726 5 water water NN 29007 726 6 . . . 29007 727 1 Some some DT 29007 727 2 flour flour NN 29007 727 3 . . . 29007 728 1 Pepper pepper NN 29007 728 2 and and CC 29007 728 3 salt salt NN 29007 728 4 . . . 29007 729 1 _ _ NNP 29007 729 2 Method._--Cut Method._--Cut NNP 29007 729 3 the the DT 29007 729 4 bacon bacon NN 29007 729 5 into into IN 29007 729 6 slices slice NNS 29007 729 7 , , , 29007 729 8 and and CC 29007 729 9 remove remove VB 29007 729 10 the the DT 29007 729 11 rind rind NN 29007 729 12 . . . 29007 730 1 Cut cut VB 29007 730 2 the the DT 29007 730 3 liver liver NN 29007 730 4 into into IN 29007 730 5 slices slice NNS 29007 730 6 , , , 29007 730 7 and and CC 29007 730 8 dip dip VB 29007 730 9 them -PRON- PRP 29007 730 10 in in IN 29007 730 11 flour flour NN 29007 730 12 . . . 29007 731 1 Fry fry PRP 29007 731 2 the the DT 29007 731 3 bacon bacon NN 29007 731 4 in in IN 29007 731 5 a a DT 29007 731 6 frying frying JJ 29007 731 7 - - HYPH 29007 731 8 pan pan NN 29007 731 9 , , , 29007 731 10 then then RB 29007 731 11 remove remove VB 29007 731 12 it -PRON- PRP 29007 731 13 , , , 29007 731 14 and and CC 29007 731 15 fry fry VB 29007 731 16 the the DT 29007 731 17 liver liver NN 29007 731 18 in in IN 29007 731 19 the the DT 29007 731 20 bacon bacon NN 29007 731 21 fat fat NN 29007 731 22 , , , 29007 731 23 adding add VBG 29007 731 24 a a DT 29007 731 25 little little JJ 29007 731 26 dripping dripping JJ 29007 731 27 , , , 29007 731 28 if if IN 29007 731 29 necessary necessary JJ 29007 731 30 . . . 29007 732 1 When when WRB 29007 732 2 the the DT 29007 732 3 liver liver NN 29007 732 4 is be VBZ 29007 732 5 cooked cook VBN 29007 732 6 , , , 29007 732 7 place place VB 29007 732 8 it -PRON- PRP 29007 732 9 on on IN 29007 732 10 a a DT 29007 732 11 hot hot JJ 29007 732 12 dish dish NN 29007 732 13 ; ; : 29007 732 14 dredge dredge VB 29007 732 15 the the DT 29007 732 16 pan pan NN 29007 732 17 with with IN 29007 732 18 about about IN 29007 732 19 half half PDT 29007 732 20 an an DT 29007 732 21 ounce ounce NN 29007 732 22 of of IN 29007 732 23 flour flour NN 29007 732 24 . . . 29007 733 1 Fry fry PRP 29007 733 2 the the DT 29007 733 3 flour flour NN 29007 733 4 brown brown NN 29007 733 5 . . . 29007 734 1 Then then RB 29007 734 2 pour pour VB 29007 734 3 in in IN 29007 734 4 one one CD 29007 734 5 pint pint NN 29007 734 6 of of IN 29007 734 7 boiling boil VBG 29007 734 8 water water NN 29007 734 9 , , , 29007 734 10 stir stir VB 29007 734 11 and and CC 29007 734 12 boil boil VB 29007 734 13 for for IN 29007 734 14 one one CD 29007 734 15 or or CC 29007 734 16 two two CD 29007 734 17 minutes minute NNS 29007 734 18 ; ; , 29007 734 19 adding add VBG 29007 734 20 pepper pepper NN 29007 734 21 and and CC 29007 734 22 salt salt NN 29007 734 23 to to IN 29007 734 24 taste taste NN 29007 734 25 . . . 29007 735 1 Place place VB 29007 735 2 the the DT 29007 735 3 liver liver NN 29007 735 4 in in IN 29007 735 5 a a DT 29007 735 6 circle circle NN 29007 735 7 in in IN 29007 735 8 the the DT 29007 735 9 middle middle NN 29007 735 10 of of IN 29007 735 11 a a DT 29007 735 12 hot hot JJ 29007 735 13 dish dish NN 29007 735 14 . . . 29007 736 1 Put put VB 29007 736 2 the the DT 29007 736 3 bacon bacon NN 29007 736 4 round round IN 29007 736 5 it -PRON- PRP 29007 736 6 , , , 29007 736 7 and and CC 29007 736 8 strain strain VB 29007 736 9 the the DT 29007 736 10 gravy gravy NN 29007 736 11 over over IN 29007 736 12 it -PRON- PRP 29007 736 13 . . . 29007 737 1 Pigs Pigs NNP 29007 737 2 ' ' POS 29007 737 3 Fry fry NN 29007 737 4 , , , 29007 737 5 or or CC 29007 737 6 Mock Mock NNP 29007 737 7 Goose Goose NNP 29007 737 8 . . . 29007 738 1 _ _ NNP 29007 738 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 738 3   _SP 29007 738 4 lb lb XX 29007 738 5 . . . 29007 739 1 of of IN 29007 739 2 pigs pig NNS 29007 739 3 ' ' POS 29007 739 4 fry fry NN 29007 739 5 . . . 29007 740 1 3 3 LS 29007 740 2   _SP 29007 740 3 lb lb XX 29007 740 4 . . . 29007 741 1 of of IN 29007 741 2 potatoes potato NNS 29007 741 3 . . . 29007 742 1 1 1 CD 29007 742 2 onion onion NN 29007 742 3 . . . 29007 743 1 1 1 CD 29007 743 2 apple apple NN 29007 743 3 . . . 29007 744 1 A a DT 29007 744 2 little little JJ 29007 744 3 sage sage NN 29007 744 4 . . . 29007 745 1 Pepper pepper NN 29007 745 2 and and CC 29007 745 3 salt salt NN 29007 745 4 . . . 29007 746 1 _ _ NNP 29007 746 2 Method._--Boil Method._--Boil NNP 29007 746 3 the the DT 29007 746 4 potatoes potato NNS 29007 746 5 until until IN 29007 746 6 half half RB 29007 746 7 - - HYPH 29007 746 8 cooked cook VBN 29007 746 9 . . . 29007 747 1 Then then RB 29007 747 2 cut cut VB 29007 747 3 them -PRON- PRP 29007 747 4 in in IN 29007 747 5 slices slice NNS 29007 747 6 . . . 29007 748 1 Cut cut VB 29007 748 2 the the DT 29007 748 3 fry fry NN 29007 748 4 in in IN 29007 748 5 small small JJ 29007 748 6 pieces piece NNS 29007 748 7 . . . 29007 749 1 Chop chop VB 29007 749 2 the the DT 29007 749 3 onion onion NN 29007 749 4 and and CC 29007 749 5 apple apple NN 29007 749 6 small small JJ 29007 749 7 . . . 29007 750 1 Dry Dry NNP 29007 750 2 and and CC 29007 750 3 powder powder VB 29007 750 4 the the DT 29007 750 5 sage sage NN 29007 750 6 leaves leave NNS 29007 750 7 . . . 29007 751 1 Grease grease VB 29007 751 2 a a DT 29007 751 3 pie pie NN 29007 751 4 - - HYPH 29007 751 5 dish dish NN 29007 751 6 , , , 29007 751 7 and and CC 29007 751 8 put put VBD 29007 751 9 a a DT 29007 751 10 layer layer NN 29007 751 11 of of IN 29007 751 12 sliced sliced JJ 29007 751 13 potatoes potato NNS 29007 751 14 at at IN 29007 751 15 the the DT 29007 751 16 bottom bottom NN 29007 751 17 . . . 29007 752 1 Place place NN 29007 752 2 on on IN 29007 752 3 them -PRON- PRP 29007 752 4 a a DT 29007 752 5 layer layer NN 29007 752 6 of of IN 29007 752 7 pigs pig NNS 29007 752 8 ' ' POS 29007 752 9 fry fry NN 29007 752 10 . . . 29007 753 1 Sprinkle sprinkle VB 29007 753 2 it -PRON- PRP 29007 753 3 with with IN 29007 753 4 some some DT 29007 753 5 of of IN 29007 753 6 the the DT 29007 753 7 onion onion NN 29007 753 8 , , , 29007 753 9 apple apple NN 29007 753 10 , , , 29007 753 11 and and CC 29007 753 12 powdered powder VBN 29007 753 13 sage sage NN 29007 753 14 , , , 29007 753 15 pepper pepper NN 29007 753 16 , , , 29007 753 17 and and CC 29007 753 18 salt salt NN 29007 753 19 . . . 29007 754 1 Cover cover VB 29007 754 2 with with IN 29007 754 3 another another DT 29007 754 4 layer layer NN 29007 754 5 of of IN 29007 754 6 potatoes potato NNS 29007 754 7 ; ; : 29007 754 8 and and CC 29007 754 9 put put VBD 29007 754 10 on on RP 29007 754 11 that that IN 29007 754 12 some some DT 29007 754 13 more more JJR 29007 754 14 of of IN 29007 754 15 the the DT 29007 754 16 fry fry NN 29007 754 17 . . . 29007 755 1 Sprinkle sprinkle VB 29007 755 2 again again RB 29007 755 3 with with IN 29007 755 4 the the DT 29007 755 5 onion onion NN 29007 755 6 , , , 29007 755 7 apple apple NN 29007 755 8 , , , 29007 755 9 pepper pepper NN 29007 755 10 , , , 29007 755 11 and and CC 29007 755 12 salt salt NN 29007 755 13 . . . 29007 756 1 Proceed proceed VB 29007 756 2 in in IN 29007 756 3 this this DT 29007 756 4 way way NN 29007 756 5 until until IN 29007 756 6 the the DT 29007 756 7 dish dish NN 29007 756 8 is be VBZ 29007 756 9 full full JJ 29007 756 10 , , , 29007 756 11 letting let VBG 29007 756 12 the the DT 29007 756 13 last last JJ 29007 756 14 layer layer NN 29007 756 15 be be VB 29007 756 16 potatoes potato NNS 29007 756 17 . . . 29007 757 1 Pour pour VB 29007 757 2 in in IN 29007 757 3 half half PDT 29007 757 4 a a DT 29007 757 5 pint pint NN 29007 757 6 of of IN 29007 757 7 water water NN 29007 757 8 ; ; : 29007 757 9 and and CC 29007 757 10 cover cover VB 29007 757 11 the the DT 29007 757 12 dish dish NN 29007 757 13 with with IN 29007 757 14 a a DT 29007 757 15 piece piece NN 29007 757 16 of of IN 29007 757 17 pig pig NNP 29007 757 18 's 's POS 29007 757 19 caul caul NN 29007 757 20 , , , 29007 757 21 or or CC 29007 757 22 paper paper NN 29007 757 23 spread spread NN 29007 757 24 with with IN 29007 757 25 dripping drip VBG 29007 757 26 . . . 29007 758 1 Bake bake VB 29007 758 2 in in IN 29007 758 3 a a DT 29007 758 4 moderate moderate JJ 29007 758 5 oven oven NN 29007 758 6 for for IN 29007 758 7 one one CD 29007 758 8 hour hour NN 29007 758 9 and and CC 29007 758 10 a a DT 29007 758 11 half half NN 29007 758 12 . . . 29007 759 1 It -PRON- PRP 29007 759 2 may may MD 29007 759 3 be be VB 29007 759 4 served serve VBN 29007 759 5 in in IN 29007 759 6 the the DT 29007 759 7 pie pie NN 29007 759 8 - - HYPH 29007 759 9 dish dish NN 29007 759 10 , , , 29007 759 11 or or CC 29007 759 12 on on IN 29007 759 13 a a DT 29007 759 14 hot hot JJ 29007 759 15 dish dish NN 29007 759 16 . . . 29007 760 1 Mock Mock NNP 29007 760 2 Goose Goose NNP 29007 760 3 another another DT 29007 760 4 way way NN 29007 760 5 . . . 29007 761 1 _ _ NNP 29007 761 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 761 3   _SP 29007 761 4 lb lb XX 29007 761 5 . . . 29007 762 1 of of IN 29007 762 2 pigs pig NNS 29007 762 3 ' ' POS 29007 762 4 fry fry NN 29007 762 5 . . . 29007 763 1 Some some DT 29007 763 2 dried dry VBN 29007 763 3 and and CC 29007 763 4 powdered powdered JJ 29007 763 5 sage sage NN 29007 763 6 . . . 29007 764 1 Chopped chop VBN 29007 764 2 apple apple NN 29007 764 3 and and CC 29007 764 4 onion onion NN 29007 764 5 . . . 29007 765 1 ¾ ¾ NN 29007 765 2 pint pint NN 29007 765 3 of of IN 29007 765 4 cider cider NN 29007 765 5 . . . 29007 766 1 Pepper pepper NN 29007 766 2 and and CC 29007 766 3 salt salt NN 29007 766 4 . . . 29007 767 1 _ _ NNP 29007 767 2 Method._--Cut Method._--Cut NNP 29007 767 3 the the DT 29007 767 4 fry fry NN 29007 767 5 in in IN 29007 767 6 slices slice NNS 29007 767 7 . . . 29007 768 1 Thread thread VB 29007 768 2 the the DT 29007 768 3 pieces piece NNS 29007 768 4 on on IN 29007 768 5 a a DT 29007 768 6 long long JJ 29007 768 7 skewer skewer NN 29007 768 8 . . . 29007 769 1 Lay lay VB 29007 769 2 it -PRON- PRP 29007 769 3 on on IN 29007 769 4 a a DT 29007 769 5 greased grease VBN 29007 769 6 baking baking NN 29007 769 7 - - HYPH 29007 769 8 tin tin NN 29007 769 9 , , , 29007 769 10 and and CC 29007 769 11 sprinkle sprinkle VB 29007 769 12 with with IN 29007 769 13 the the DT 29007 769 14 onion onion NN 29007 769 15 , , , 29007 769 16 apple apple NN 29007 769 17 , , , 29007 769 18 sage sage NN 29007 769 19 , , , 29007 769 20 pepper pepper NN 29007 769 21 , , , 29007 769 22 and and CC 29007 769 23 salt salt NN 29007 769 24 , , , 29007 769 25 and and CC 29007 769 26 cover cover VB 29007 769 27 with with IN 29007 769 28 the the DT 29007 769 29 caul caul NN 29007 769 30 . . . 29007 770 1 Bake bake VB 29007 770 2 in in IN 29007 770 3 a a DT 29007 770 4 moderate moderate JJ 29007 770 5 oven oven NN 29007 770 6 until until IN 29007 770 7 tender tender NN 29007 770 8 . . . 29007 771 1 Then then RB 29007 771 2 place place VB 29007 771 3 the the DT 29007 771 4 fry fry NN 29007 771 5 on on IN 29007 771 6 a a DT 29007 771 7 hot hot JJ 29007 771 8 dish dish NN 29007 771 9 , , , 29007 771 10 and and CC 29007 771 11 remove remove VB 29007 771 12 the the DT 29007 771 13 skewer skewer NN 29007 771 14 . . . 29007 772 1 Make make VB 29007 772 2 the the DT 29007 772 3 cider cider NN 29007 772 4 boiling boiling NN 29007 772 5 , , , 29007 772 6 and and CC 29007 772 7 pour pour VB 29007 772 8 over over IN 29007 772 9 the the DT 29007 772 10 fry fry NN 29007 772 11 . . . 29007 773 1 Tripe Tripe NNP 29007 773 2 and and CC 29007 773 3 Onions onion NNS 29007 773 4 . . . 29007 774 1 _ _ NNP 29007 774 2 Ingredients_--2 Ingredients_--2 NNP 29007 774 3   _SP 29007 774 4 lb lb XX 29007 774 5 . . . 29007 775 1 of of IN 29007 775 2 tripe tripe NN 29007 775 3 . . . 29007 776 1 3 3 CD 29007 776 2 good good JJ 29007 776 3 - - HYPH 29007 776 4 sized sized JJ 29007 776 5 onions onion NNS 29007 776 6 . . . 29007 777 1 2½ 2½ CD 29007 777 2 pints pint NNS 29007 777 3 of of IN 29007 777 4 milk milk NN 29007 777 5 . . . 29007 778 1 2 2 LS 29007 778 2   _SP 29007 778 3 oz oz UH 29007 778 4 . . . 29007 779 1 of of IN 29007 779 2 flour flour NN 29007 779 3 . . . 29007 780 1 Pepper pepper NN 29007 780 2 and and CC 29007 780 3 salt salt NN 29007 780 4 . . . 29007 781 1 _ _ NNP 29007 781 2 Method._--Put method._--put CD 29007 781 3 the the DT 29007 781 4 tripe tripe NN 29007 781 5 into into IN 29007 781 6 cold cold JJ 29007 781 7 water water NN 29007 781 8 , , , 29007 781 9 and and CC 29007 781 10 bring bring VB 29007 781 11 it -PRON- PRP 29007 781 12 to to IN 29007 781 13 the the DT 29007 781 14 boil boil NN 29007 781 15 ; ; : 29007 781 16 this this DT 29007 781 17 is be VBZ 29007 781 18 to to TO 29007 781 19 blanch blanch VB 29007 781 20 it -PRON- PRP 29007 781 21 . . . 29007 782 1 Blanch blanch VB 29007 782 2 the the DT 29007 782 3 onions onion NNS 29007 782 4 likewise likewise RB 29007 782 5 , , , 29007 782 6 then then RB 29007 782 7 throw throw VB 29007 782 8 the the DT 29007 782 9 water water NN 29007 782 10 away away RB 29007 782 11 , , , 29007 782 12 and and CC 29007 782 13 cut cut VBD 29007 782 14 the the DT 29007 782 15 tripe tripe NN 29007 782 16 into into IN 29007 782 17 neat neat JJ 29007 782 18 pieces piece NNS 29007 782 19 . . . 29007 783 1 Put put VB 29007 783 2 them -PRON- PRP 29007 783 3 in in IN 29007 783 4 the the DT 29007 783 5 milk milk NN 29007 783 6 , , , 29007 783 7 with with IN 29007 783 8 the the DT 29007 783 9 onions onion NNS 29007 783 10 cut cut VBN 29007 783 11 in in IN 29007 783 12 halves half NNS 29007 783 13 , , , 29007 783 14 and and CC 29007 783 15 pepper pepper NN 29007 783 16 and and CC 29007 783 17 salt salt NN 29007 783 18 . . . 29007 784 1 Stew Stew NNP 29007 784 2 gently gently RB 29007 784 3 for for IN 29007 784 4 an an DT 29007 784 5 hour hour NN 29007 784 6 . . . 29007 785 1 Then then RB 29007 785 2 take take VB 29007 785 3 out out RP 29007 785 4 the the DT 29007 785 5 onions onion NNS 29007 785 6 and and CC 29007 785 7 chop chop VB 29007 785 8 them -PRON- PRP 29007 785 9 . . . 29007 786 1 Remove remove VB 29007 786 2 the the DT 29007 786 3 tripe tripe NN 29007 786 4 , , , 29007 786 5 and and CC 29007 786 6 put put VBD 29007 786 7 it -PRON- PRP 29007 786 8 on on IN 29007 786 9 a a DT 29007 786 10 hot hot JJ 29007 786 11 dish dish NN 29007 786 12 . . . 29007 787 1 Make make VB 29007 787 2 a a DT 29007 787 3 thickening thickening NN 29007 787 4 of of IN 29007 787 5 flour flour NN 29007 787 6 , , , 29007 787 7 and and CC 29007 787 8 boil boil VB 29007 787 9 it -PRON- PRP 29007 787 10 well well RB 29007 787 11 in in IN 29007 787 12 the the DT 29007 787 13 milk milk NN 29007 787 14 , , , 29007 787 15 and and CC 29007 787 16 add add VB 29007 787 17 the the DT 29007 787 18 chopped chop VBN 29007 787 19 onions onion NNS 29007 787 20 . . . 29007 788 1 Dish dish VB 29007 788 2 the the DT 29007 788 3 tripe tripe NN 29007 788 4 in in IN 29007 788 5 a a DT 29007 788 6 circle circle NN 29007 788 7 , , , 29007 788 8 and and CC 29007 788 9 pour pour VB 29007 788 10 the the DT 29007 788 11 milk milk NN 29007 788 12 and and CC 29007 788 13 onions onion NNS 29007 788 14 over over RB 29007 788 15 . . . 29007 789 1 Tripe tripe NN 29007 789 2 may may MD 29007 789 3 be be VB 29007 789 4 cooked cook VBN 29007 789 5 more more RBR 29007 789 6 economically economically RB 29007 789 7 by by IN 29007 789 8 substituting substitute VBG 29007 789 9 water water NN 29007 789 10 for for IN 29007 789 11 milk milk NN 29007 789 12 . . . 29007 790 1 Stewed Stewed NNP 29007 790 2 Tripe tripe NN 29007 790 3 . . . 29007 791 1 _ _ NNP 29007 791 2 Ingredients_--2 Ingredients_--2 NNP 29007 791 3   _SP 29007 791 4 lb lb XX 29007 791 5 . . . 29007 792 1 of of IN 29007 792 2 tripe tripe NN 29007 792 3 . . . 29007 793 1 1 1 CD 29007 793 2 quart quart NN 29007 793 3 of of IN 29007 793 4 brown brown JJ 29007 793 5 sauce sauce NN 29007 793 6 ( ( -LRB- 29007 793 7 _ _ NNP 29007 793 8 see see VBP 29007 793 9 _ _ NNP 29007 793 10 Sauces Sauces NNPS 29007 793 11 ) ) -RRB- 29007 793 12 . . . 29007 794 1 _ _ NNP 29007 794 2 Method._--Blanch Method._--Blanch VBZ 29007 794 3 the the DT 29007 794 4 tripe tripe NN 29007 794 5 , , , 29007 794 6 as as IN 29007 794 7 in in IN 29007 794 8 the the DT 29007 794 9 preceding precede VBG 29007 794 10 recipe recipe NN 29007 794 11 . . . 29007 795 1 Simmer simmer NN 29007 795 2 gently gently RB 29007 795 3 in in IN 29007 795 4 brown brown JJ 29007 795 5 sauce sauce NN 29007 795 6 for for IN 29007 795 7 two two CD 29007 795 8 hours hour NNS 29007 795 9 . . . 29007 796 1 Dish dish VB 29007 796 2 in in IN 29007 796 3 a a DT 29007 796 4 circle circle NN 29007 796 5 , , , 29007 796 6 with with IN 29007 796 7 the the DT 29007 796 8 brown brown JJ 29007 796 9 sauce sauce NN 29007 796 10 poured pour VBD 29007 796 11 over over RP 29007 796 12 . . . 29007 797 1 Broiled Broiled NNP 29007 797 2 Steak Steak NNP 29007 797 3 . . . 29007 798 1 Make make VB 29007 798 2 the the DT 29007 798 3 gridiron gridiron NN 29007 798 4 hot hot JJ 29007 798 5 , , , 29007 798 6 and and CC 29007 798 7 rub rub VB 29007 798 8 it -PRON- PRP 29007 798 9 with with IN 29007 798 10 fat fat NN 29007 798 11 . . . 29007 799 1 Lay lay VB 29007 799 2 the the DT 29007 799 3 steak steak NN 29007 799 4 on on IN 29007 799 5 it -PRON- PRP 29007 799 6 . . . 29007 800 1 Place place VB 29007 800 2 the the DT 29007 800 3 gridiron gridiron NN 29007 800 4 close close JJ 29007 800 5 to to IN 29007 800 6 a a DT 29007 800 7 clear clear JJ 29007 800 8 fire fire NN 29007 800 9 for for IN 29007 800 10 about about RB 29007 800 11 two two CD 29007 800 12 minutes minute NNS 29007 800 13 until until IN 29007 800 14 the the DT 29007 800 15 heat heat NN 29007 800 16 has have VBZ 29007 800 17 scaled scale VBN 29007 800 18 up up RP 29007 800 19 that that DT 29007 800 20 side side NN 29007 800 21 of of IN 29007 800 22 the the DT 29007 800 23 steak steak NN 29007 800 24 . . . 29007 801 1 Then then RB 29007 801 2 turn turn VB 29007 801 3 it -PRON- PRP 29007 801 4 on on RP 29007 801 5 to to IN 29007 801 6 the the DT 29007 801 7 other other JJ 29007 801 8 side side NN 29007 801 9 , , , 29007 801 10 and and CC 29007 801 11 let let VB 29007 801 12 that that DT 29007 801 13 remain remain VB 29007 801 14 close close JJ 29007 801 15 to to IN 29007 801 16 the the DT 29007 801 17 fire fire NN 29007 801 18 for for IN 29007 801 19 the the DT 29007 801 20 same same JJ 29007 801 21 length length NN 29007 801 22 of of IN 29007 801 23 time time NN 29007 801 24 . . . 29007 802 1 Then then RB 29007 802 2 remove remove VB 29007 802 3 it -PRON- PRP 29007 802 4 further further RB 29007 802 5 from from IN 29007 802 6 the the DT 29007 802 7 fire fire NN 29007 802 8 and and CC 29007 802 9 cook cook VB 29007 802 10 more more RBR 29007 802 11 gradually gradually RB 29007 802 12 , , , 29007 802 13 turning turn VBG 29007 802 14 occasionally occasionally RB 29007 802 15 . . . 29007 803 1 It -PRON- PRP 29007 803 2 takes take VBZ 29007 803 3 from from IN 29007 803 4 ten ten CD 29007 803 5 to to IN 29007 803 6 fifteen fifteen CD 29007 803 7 minutes minute NNS 29007 803 8 to to TO 29007 803 9 cook cook VB 29007 803 10 , , , 29007 803 11 according accord VBG 29007 803 12 to to IN 29007 803 13 the the DT 29007 803 14 thickness thickness NN 29007 803 15 of of IN 29007 803 16 the the DT 29007 803 17 steak steak NN 29007 803 18 . . . 29007 804 1 Broiled broil VBN 29007 804 2 Chop Chop NNP 29007 804 3 . . . 29007 805 1 Cook cook VB 29007 805 2 like like IN 29007 805 3 a a DT 29007 805 4 steak steak NN 29007 805 5 . . . 29007 806 1 It -PRON- PRP 29007 806 2 will will MD 29007 806 3 take take VB 29007 806 4 from from IN 29007 806 5 seven seven CD 29007 806 6 to to IN 29007 806 7 ten ten CD 29007 806 8 minutes minute NNS 29007 806 9 to to TO 29007 806 10 cook cook VB 29007 806 11 . . . 29007 807 1 Serve serve VB 29007 807 2 very very RB 29007 807 3 hot hot JJ 29007 807 4 . . . 29007 808 1 Fried Fried NNP 29007 808 2 Steak Steak NNP 29007 808 3 . . . 29007 809 1 Make make VB 29007 809 2 the the DT 29007 809 3 frying frying JJ 29007 809 4 - - HYPH 29007 809 5 pan pan NN 29007 809 6 quite quite RB 29007 809 7 hot hot JJ 29007 809 8 . . . 29007 810 1 Put put VB 29007 810 2 a a DT 29007 810 3 little little JJ 29007 810 4 butter butter NN 29007 810 5 or or CC 29007 810 6 fat fat NN 29007 810 7 in in IN 29007 810 8 it -PRON- PRP 29007 810 9 , , , 29007 810 10 and and CC 29007 810 11 make make VB 29007 810 12 that that DT 29007 810 13 quite quite RB 29007 810 14 hot hot JJ 29007 810 15 also also RB 29007 810 16 . . . 29007 811 1 Put put VB 29007 811 2 in in RP 29007 811 3 the the DT 29007 811 4 steak steak NN 29007 811 5 , , , 29007 811 6 and and CC 29007 811 7 fry fry VB 29007 811 8 it -PRON- PRP 29007 811 9 over over IN 29007 811 10 a a DT 29007 811 11 quick quick JJ 29007 811 12 fire fire NN 29007 811 13 for for IN 29007 811 14 two two CD 29007 811 15 minutes minute NNS 29007 811 16 on on IN 29007 811 17 one one CD 29007 811 18 side side NN 29007 811 19 , , , 29007 811 20 then then RB 29007 811 21 turn turn VB 29007 811 22 it -PRON- PRP 29007 811 23 on on RP 29007 811 24 to to IN 29007 811 25 the the DT 29007 811 26 other other JJ 29007 811 27 . . . 29007 812 1 Moderate moderate VB 29007 812 2 the the DT 29007 812 3 heat heat NN 29007 812 4 applied apply VBD 29007 812 5 , , , 29007 812 6 and and CC 29007 812 7 cook cook VB 29007 812 8 gently gently RB 29007 812 9 for for IN 29007 812 10 about about RB 29007 812 11 twenty twenty CD 29007 812 12 minutes minute NNS 29007 812 13 , , , 29007 812 14 turning turn VBG 29007 812 15 occasionally occasionally RB 29007 812 16 . . . 29007 813 1 Savoury Savoury NNP 29007 813 2 Roast Roast NNP 29007 813 3 . . . 29007 814 1 _ _ NNP 29007 814 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 814 3   _SP 29007 814 4 lb lb XX 29007 814 5 . . . 29007 815 1 of of IN 29007 815 2 rump rump NN 29007 815 3 or or CC 29007 815 4 beefsteak beefsteak NN 29007 815 5 , , , 29007 815 6 cut cut VB 29007 815 7 thin thin RB 29007 815 8 . . . 29007 816 1 Some some DT 29007 816 2 veal veal NN 29007 816 3 , , , 29007 816 4 or or CC 29007 816 5 sage sage NN 29007 816 6 - - HYPH 29007 816 7 and and CC 29007 816 8 - - HYPH 29007 816 9 onion onion NN 29007 816 10 , , , 29007 816 11 stuffing stuff VBG 29007 816 12 . . . 29007 817 1 ¾ ¾ NNP 29007 817 2   _SP 29007 817 3 oz oz UH 29007 817 4 . . . 29007 818 1 of of IN 29007 818 2 flour flour NN 29007 818 3 . . . 29007 819 1 1 1 CD 29007 819 2 cup cup NN 29007 819 3 of of IN 29007 819 4 boiling boiling NN 29007 819 5 water water NN 29007 819 6 . . . 29007 820 1 _ _ NNP 29007 820 2 Method._--Lay Method._--Lay NNP 29007 820 3 the the DT 29007 820 4 stuffing stuffing NN 29007 820 5 on on IN 29007 820 6 the the DT 29007 820 7 steak steak NN 29007 820 8 , , , 29007 820 9 roll roll VB 29007 820 10 it -PRON- PRP 29007 820 11 round round IN 29007 820 12 it -PRON- PRP 29007 820 13 , , , 29007 820 14 and and CC 29007 820 15 tie tie VB 29007 820 16 it -PRON- PRP 29007 820 17 with with IN 29007 820 18 twine twine NN 29007 820 19 . . . 29007 821 1 Place place VB 29007 821 2 it -PRON- PRP 29007 821 3 in in IN 29007 821 4 a a DT 29007 821 5 pie pie NN 29007 821 6 - - HYPH 29007 821 7 dish dish NN 29007 821 8 . . . 29007 822 1 Pour pour VB 29007 822 2 the the DT 29007 822 3 boiling boiling NN 29007 822 4 water water NN 29007 822 5 over over IN 29007 822 6 it -PRON- PRP 29007 822 7 , , , 29007 822 8 and and CC 29007 822 9 place place VB 29007 822 10 another another DT 29007 822 11 pie pie NN 29007 822 12 - - HYPH 29007 822 13 dish dish NN 29007 822 14 , , , 29007 822 15 inverted invert VBN 29007 822 16 , , , 29007 822 17 at at IN 29007 822 18 the the DT 29007 822 19 top top NN 29007 822 20 of of IN 29007 822 21 it -PRON- PRP 29007 822 22 . . . 29007 823 1 Put put VB 29007 823 2 it -PRON- PRP 29007 823 3 in in IN 29007 823 4 a a DT 29007 823 5 moderate moderate JJ 29007 823 6 oven oven NN 29007 823 7 for for IN 29007 823 8 two two CD 29007 823 9 or or CC 29007 823 10 three three CD 29007 823 11 hours hour NNS 29007 823 12 , , , 29007 823 13 until until IN 29007 823 14 the the DT 29007 823 15 steak steak NN 29007 823 16 is be VBZ 29007 823 17 tender tender JJ 29007 823 18 . . . 29007 824 1 Then then RB 29007 824 2 put put VB 29007 824 3 the the DT 29007 824 4 steak steak NN 29007 824 5 on on IN 29007 824 6 a a DT 29007 824 7 hot hot JJ 29007 824 8 dish dish NN 29007 824 9 . . . 29007 825 1 Thicken Thicken NNP 29007 825 2 the the DT 29007 825 3 gravy gravy NN 29007 825 4 with with IN 29007 825 5 the the DT 29007 825 6 flour flour NN 29007 825 7 and and CC 29007 825 8 pour pour VB 29007 825 9 it -PRON- PRP 29007 825 10 over over RP 29007 825 11 . . . 29007 826 1 Breast breast NN 29007 826 2 of of IN 29007 826 3 veal veal NN 29007 826 4 may may MD 29007 826 5 be be VB 29007 826 6 boned bone VBN 29007 826 7 , , , 29007 826 8 and and CC 29007 826 9 stuffed stuff VBN 29007 826 10 with with IN 29007 826 11 veal veal NN 29007 826 12 stuffing stuffing NN 29007 826 13 and and CC 29007 826 14 cooked cook VBN 29007 826 15 in in IN 29007 826 16 the the DT 29007 826 17 same same JJ 29007 826 18 way way NN 29007 826 19 . . . 29007 827 1 Shoulder Shoulder NNP 29007 827 2 of of IN 29007 827 3 Mutton Mutton NNP 29007 827 4 Boned Boned NNP 29007 827 5 , , , 29007 827 6 Stuffed Stuffed NNP 29007 827 7 , , , 29007 827 8 and and CC 29007 827 9 Rolled roll VBN 29007 827 10 . . . 29007 828 1 _ _ NNP 29007 828 2 Ingredients_--1 Ingredients_--1 NNP 29007 828 3 shoulder shoulder NN 29007 828 4 of of IN 29007 828 5 mutton mutton NNP 29007 828 6 . . . 29007 829 1 Some some DT 29007 829 2 veal veal NN 29007 829 3 stuffing stuffing NN 29007 829 4 , , , 29007 829 5 or or CC 29007 829 6 sausage sausage NN 29007 829 7 meat meat NN 29007 829 8 . . . 29007 830 1 _ _ NNP 29007 830 2 Method._--Remove method._--remove UH 29007 830 3 the the DT 29007 830 4 bone bone NN 29007 830 5 carefully carefully RB 29007 830 6 , , , 29007 830 7 and and CC 29007 830 8 place place VB 29007 830 9 some some DT 29007 830 10 stuffing stuffing NN 29007 830 11 in in IN 29007 830 12 the the DT 29007 830 13 place place NN 29007 830 14 of of IN 29007 830 15 it -PRON- PRP 29007 830 16 . . . 29007 831 1 Roll roll VB 29007 831 2 up up RP 29007 831 3 the the DT 29007 831 4 mutton mutton NN 29007 831 5 , , , 29007 831 6 and and CC 29007 831 7 tie tie VB 29007 831 8 it -PRON- PRP 29007 831 9 firmly firmly RB 29007 831 10 with with IN 29007 831 11 twine twine NN 29007 831 12 . . . 29007 832 1 It -PRON- PRP 29007 832 2 may may MD 29007 832 3 be be VB 29007 832 4 roasted roast VBN 29007 832 5 , , , 29007 832 6 baked baked JJ 29007 832 7 , , , 29007 832 8 or or CC 29007 832 9 braised braise VBN 29007 832 10 . . . 29007 833 1 If if IN 29007 833 2 braised braise VBN 29007 833 3 , , , 29007 833 4 prepare prepare VB 29007 833 5 it -PRON- PRP 29007 833 6 according accord VBG 29007 833 7 to to IN 29007 833 8 the the DT 29007 833 9 directions direction NNS 29007 833 10 given give VBN 29007 833 11 for for IN 29007 833 12 braised braise VBN 29007 833 13 breast breast NN 29007 833 14 of of IN 29007 833 15 veal veal NN 29007 833 16 , , , 29007 833 17 using use VBG 29007 833 18 a a DT 29007 833 19 large large JJ 29007 833 20 kettle kettle NN 29007 833 21 , , , 29007 833 22 if if IN 29007 833 23 a a DT 29007 833 24 braising braise VBG 29007 833 25 pan pan NN 29007 833 26 is be VBZ 29007 833 27 not not RB 29007 833 28 obtainable obtainable JJ 29007 833 29 . . . 29007 834 1 Braised Braised NNP 29007 834 2 Breast Breast NNP 29007 834 3 of of IN 29007 834 4 Veal Veal NNP 29007 834 5 . . . 29007 835 1 _ _ NNP 29007 835 2 Ingredients_--3 Ingredients_--3 NNP 29007 835 3 or or CC 29007 835 4 4 4 CD 29007 835 5   _SP 29007 835 6 lb lb XX 29007 835 7 . . . 29007 836 1 of of IN 29007 836 2 breast breast NN 29007 836 3 of of IN 29007 836 4 veal veal NN 29007 836 5 . . . 29007 837 1 Some some DT 29007 837 2 veal veal NN 29007 837 3 stuffing stuff VBG 29007 837 4 . . . 29007 838 1 Some some DT 29007 838 2 good good JJ 29007 838 3 second second JJ 29007 838 4 stock stock NN 29007 838 5 . . . 29007 839 1 Carrot Carrot NNP 29007 839 2 , , , 29007 839 3 turnip turnip NN 29007 839 4 , , , 29007 839 5 onion onion NN 29007 839 6 . . . 29007 840 1 Sprig Sprig NNP 29007 840 2 of of IN 29007 840 3 parsley parsley NN 29007 840 4 , , , 29007 840 5 thyme thyme NNS 29007 840 6 , , , 29007 840 7 marjoram marjoram NNP 29007 840 8 . . . 29007 841 1 1 1 CD 29007 841 2 bay bay NNP 29007 841 3 leaf leaf NN 29007 841 4 . . . 29007 842 1 _ _ NNP 29007 842 2 Method._--Remove method._--remove XX 29007 842 3 the the DT 29007 842 4 bones bone NNS 29007 842 5 from from IN 29007 842 6 the the DT 29007 842 7 veal veal NN 29007 842 8 , , , 29007 842 9 and and CC 29007 842 10 put put VBD 29007 842 11 the the DT 29007 842 12 stuffing stuffing NN 29007 842 13 in in IN 29007 842 14 it -PRON- PRP 29007 842 15 . . . 29007 843 1 Roll roll VB 29007 843 2 the the DT 29007 843 3 veal veal NN 29007 843 4 round round IN 29007 843 5 it -PRON- PRP 29007 843 6 , , , 29007 843 7 and and CC 29007 843 8 sew sew VB 29007 843 9 it -PRON- PRP 29007 843 10 or or CC 29007 843 11 tie tie VB 29007 843 12 it -PRON- PRP 29007 843 13 securely securely RB 29007 843 14 with with IN 29007 843 15 twine twine NN 29007 843 16 . . . 29007 844 1 Put put VB 29007 844 2 the the DT 29007 844 3 vegetables vegetable NNS 29007 844 4 , , , 29007 844 5 cut cut VBN 29007 844 6 in in IN 29007 844 7 small small JJ 29007 844 8 pieces piece NNS 29007 844 9 , , , 29007 844 10 in in IN 29007 844 11 the the DT 29007 844 12 bottom bottom NN 29007 844 13 of of IN 29007 844 14 a a DT 29007 844 15 stewpan stewpan NN 29007 844 16 . . . 29007 845 1 Place place VB 29007 845 2 the the DT 29007 845 3 veal veal NN 29007 845 4 on on IN 29007 845 5 them -PRON- PRP 29007 845 6 , , , 29007 845 7 and and CC 29007 845 8 pour pour VBP 29007 845 9 in in IN 29007 845 10 sufficient sufficient JJ 29007 845 11 stock stock NN 29007 845 12 to to TO 29007 845 13 come come VB 29007 845 14 half half JJ 29007 845 15 - - HYPH 29007 845 16 way way NN 29007 845 17 up up IN 29007 845 18 it -PRON- PRP 29007 845 19 . . . 29007 846 1 Put put VB 29007 846 2 the the DT 29007 846 3 lid lid NN 29007 846 4 on on IN 29007 846 5 the the DT 29007 846 6 stewpan stewpan NN 29007 846 7 , , , 29007 846 8 simmer simmer VB 29007 846 9 gently gently RB 29007 846 10 until until IN 29007 846 11 the the DT 29007 846 12 veal veal NN 29007 846 13 is be VBZ 29007 846 14 quite quite RB 29007 846 15 tender tender JJ 29007 846 16 , , , 29007 846 17 allowing allow VBG 29007 846 18 half half PDT 29007 846 19 an an DT 29007 846 20 hour hour NN 29007 846 21 to to IN 29007 846 22 each each DT 29007 846 23 pound pound NN 29007 846 24 and and CC 29007 846 25 half half PDT 29007 846 26 an an DT 29007 846 27 hour hour NN 29007 846 28 over over RB 29007 846 29 . . . 29007 847 1 Then then RB 29007 847 2 put put VB 29007 847 3 the the DT 29007 847 4 veal veal NN 29007 847 5 on on IN 29007 847 6 a a DT 29007 847 7 baking baking NN 29007 847 8 - - HYPH 29007 847 9 sheet sheet NN 29007 847 10 , , , 29007 847 11 and and CC 29007 847 12 put put VBD 29007 847 13 in in RP 29007 847 14 a a DT 29007 847 15 quick quick JJ 29007 847 16 oven oven NN 29007 847 17 to to TO 29007 847 18 brown brown VB 29007 847 19 . . . 29007 848 1 Strain strain VB 29007 848 2 the the DT 29007 848 3 stock stock NN 29007 848 4 into into IN 29007 848 5 a a DT 29007 848 6 large large JJ 29007 848 7 stewpan stewpan NN 29007 848 8 , , , 29007 848 9 and and CC 29007 848 10 boil boil VB 29007 848 11 it -PRON- PRP 29007 848 12 rapidly rapidly RB 29007 848 13 down down RB 29007 848 14 to to IN 29007 848 15 a a DT 29007 848 16 glaze glaze NN 29007 848 17 . . . 29007 849 1 Put put VB 29007 849 2 the the DT 29007 849 3 veal veal NN 29007 849 4 on on IN 29007 849 5 a a DT 29007 849 6 hot hot JJ 29007 849 7 dish dish NN 29007 849 8 , , , 29007 849 9 remove remove VB 29007 849 10 the the DT 29007 849 11 string string NN 29007 849 12 , , , 29007 849 13 and and CC 29007 849 14 pour pour VB 29007 849 15 the the DT 29007 849 16 glaze glaze NN 29007 849 17 over over IN 29007 849 18 it -PRON- PRP 29007 849 19 . . . 29007 850 1 Place place NN 29007 850 2 round round IN 29007 850 3 the the DT 29007 850 4 veal veal NN 29007 850 5 some some DT 29007 850 6 carrot carrot NNP 29007 850 7 and and CC 29007 850 8 turnip turnip NN 29007 850 9 , , , 29007 850 10 cut cut VBN 29007 850 11 in in IN 29007 850 12 fancy fancy JJ 29007 850 13 shapes shape NNS 29007 850 14 and and CC 29007 850 15 cooked cook VBD 29007 850 16 separately separately RB 29007 850 17 . . . 29007 851 1 Toad toad NN 29007 851 2 - - HYPH 29007 851 3 in in IN 29007 851 4 - - HYPH 29007 851 5 the the DT 29007 851 6 - - HYPH 29007 851 7 Hole hole NN 29007 851 8 . . . 29007 852 1 _ _ NNP 29007 852 2 Ingredients_--8 ingredients_--8 CC 29007 852 3   _SP 29007 852 4 oz oz UH 29007 852 5 . . . 29007 853 1 of of IN 29007 853 2 flour flour NN 29007 853 3 . . . 29007 854 1 2 2 CD 29007 854 2 eggs egg NNS 29007 854 3 . . . 29007 855 1 1 1 CD 29007 855 2 pint pint NN 29007 855 3 of of IN 29007 855 4 milk milk NN 29007 855 5 . . . 29007 856 1 1½ 1½ NNP 29007 856 2   _SP 29007 856 3 lb lb XX 29007 856 4 . . . 29007 857 1 of of IN 29007 857 2 ox ox NNP 29007 857 3 kidney kidney NN 29007 857 4 . . . 29007 858 1 A a DT 29007 858 2 little little JJ 29007 858 3 salt salt NN 29007 858 4 . . . 29007 859 1 _ _ NNP 29007 859 2 Method._--Put Method._--Put NNP 29007 859 3 the the DT 29007 859 4 flour flour NN 29007 859 5 into into IN 29007 859 6 a a DT 29007 859 7 basin basin NN 29007 859 8 . . . 29007 860 1 Make make VB 29007 860 2 a a DT 29007 860 3 well well NN 29007 860 4 in in IN 29007 860 5 the the DT 29007 860 6 middle middle NN 29007 860 7 . . . 29007 861 1 Put put VB 29007 861 2 in in IN 29007 861 3 the the DT 29007 861 4 eggs egg NNS 29007 861 5 ; ; : 29007 861 6 mix mix VB 29007 861 7 gradually gradually RB 29007 861 8 . . . 29007 862 1 Add add VB 29007 862 2 the the DT 29007 862 3 milk milk NN 29007 862 4 by by IN 29007 862 5 degrees degree NNS 29007 862 6 . . . 29007 863 1 Beat beat VB 29007 863 2 well well RB 29007 863 3 , , , 29007 863 4 and and CC 29007 863 5 add add VB 29007 863 6 the the DT 29007 863 7 salt salt NN 29007 863 8 . . . 29007 864 1 Cut cut VB 29007 864 2 the the DT 29007 864 3 kidney kidney NN 29007 864 4 in in IN 29007 864 5 pieces piece NNS 29007 864 6 , , , 29007 864 7 lay lie VBD 29007 864 8 them -PRON- PRP 29007 864 9 in in IN 29007 864 10 a a DT 29007 864 11 well well RB 29007 864 12 - - HYPH 29007 864 13 greased grease VBN 29007 864 14 Yorkshire yorkshire NN 29007 864 15 - - HYPH 29007 864 16 pudding pudde VBG 29007 864 17 tin tin NN 29007 864 18 ; ; : 29007 864 19 and and CC 29007 864 20 pour pour VB 29007 864 21 the the DT 29007 864 22 batter batter NN 29007 864 23 over over RP 29007 864 24 . . . 29007 865 1 Bake bake VB 29007 865 2 from from IN 29007 865 3 one one CD 29007 865 4 and and CC 29007 865 5 a a DT 29007 865 6 quarter quarter NN 29007 865 7 to to IN 29007 865 8 one one CD 29007 865 9 and and CC 29007 865 10 a a DT 29007 865 11 half half NN 29007 865 12 hours hour NNS 29007 865 13 . . . 29007 866 1 Irish Irish NNP 29007 866 2 Stew Stew NNP 29007 866 3 . . . 29007 867 1 _ _ NNP 29007 867 2 Ingredients_--2 Ingredients_--2 NNP 29007 867 3   _SP 29007 867 4 lb lb XX 29007 867 5 . . . 29007 868 1 of of IN 29007 868 2 potatoes potato NNS 29007 868 3 . . . 29007 869 1 1 1 CD 29007 869 2   _SP 29007 869 3 lb lb XX 29007 869 4 . . . 29007 870 1 of of IN 29007 870 2 scrag scrag NNP 29007 870 3 end end NN 29007 870 4 of of IN 29007 870 5 mutton mutton NN 29007 870 6 . . . 29007 871 1 ½ ½ JJ 29007 871 2   _SP 29007 871 3 lb lb XX 29007 871 4 . . . 29007 872 1 of of IN 29007 872 2 onions onion NNS 29007 872 3 . . . 29007 873 1 Pepper pepper NN 29007 873 2 and and CC 29007 873 3 salt salt NN 29007 873 4 . . . 29007 874 1 _ _ NNP 29007 874 2 Method._--Peel Method._--Peel NNP 29007 874 3 and and CC 29007 874 4 slice slice VB 29007 874 5 the the DT 29007 874 6 potatoes potato NNS 29007 874 7 and and CC 29007 874 8 onions onion NNS 29007 874 9 , , , 29007 874 10 and and CC 29007 874 11 cut cut VBD 29007 874 12 the the DT 29007 874 13 meat meat NN 29007 874 14 into into IN 29007 874 15 small small JJ 29007 874 16 pieces piece NNS 29007 874 17 . . . 29007 875 1 Put put VB 29007 875 2 a a DT 29007 875 3 layer layer NN 29007 875 4 of of IN 29007 875 5 meat meat NN 29007 875 6 in in IN 29007 875 7 the the DT 29007 875 8 bottom bottom NN 29007 875 9 of of IN 29007 875 10 a a DT 29007 875 11 saucepan saucepan NN 29007 875 12 , , , 29007 875 13 then then RB 29007 875 14 a a DT 29007 875 15 layer layer NN 29007 875 16 of of IN 29007 875 17 potatoes potato NNS 29007 875 18 , , , 29007 875 19 then then RB 29007 875 20 one one CD 29007 875 21 of of IN 29007 875 22 onions onion NNS 29007 875 23 . . . 29007 876 1 Season season NN 29007 876 2 with with IN 29007 876 3 pepper pepper NN 29007 876 4 and and CC 29007 876 5 salt salt NN 29007 876 6 , , , 29007 876 7 and and CC 29007 876 8 continue continue VB 29007 876 9 placing place VBG 29007 876 10 the the DT 29007 876 11 ingredients ingredient NNS 29007 876 12 in in IN 29007 876 13 the the DT 29007 876 14 saucepan saucepan NN 29007 876 15 in in IN 29007 876 16 alternate alternate JJ 29007 876 17 layers layer NNS 29007 876 18 . . . 29007 877 1 Pour pour VB 29007 877 2 in in IN 29007 877 3 half half PDT 29007 877 4 a a DT 29007 877 5 pint pint NN 29007 877 6 of of IN 29007 877 7 water water NN 29007 877 8 and and CC 29007 877 9 stew stew NN 29007 877 10 gently gently RB 29007 877 11 , , , 29007 877 12 stirring stir VBG 29007 877 13 occasionally occasionally RB 29007 877 14 , , , 29007 877 15 for for IN 29007 877 16 about about RB 29007 877 17 one one CD 29007 877 18 hour hour NN 29007 877 19 and and CC 29007 877 20 a a DT 29007 877 21 half half NN 29007 877 22 . . . 29007 878 1 Sea Sea NNP 29007 878 2 Pie Pie NNP 29007 878 3 . . . 29007 879 1 _ _ NNP 29007 879 2 Ingredients_--2 Ingredients_--2 NNP 29007 879 3   _SP 29007 879 4 lb lb XX 29007 879 5 . . . 29007 880 1 of of IN 29007 880 2 steak steak NNP 29007 880 3 . . . 29007 881 1 2 2 CD 29007 881 2 onions onion NNS 29007 881 3 . . . 29007 882 1 1 1 CD 29007 882 2 carrot carrot NN 29007 882 3 . . . 29007 883 1 1 1 CD 29007 883 2 small small JJ 29007 883 3 turnip turnip NN 29007 883 4 . . . 29007 884 1 ¾ ¾ NNP 29007 884 2   _SP 29007 884 3 lb lb XX 29007 884 4 . . . 29007 885 1 of of IN 29007 885 2 flour flour NN 29007 885 3 . . . 29007 886 1 ¼ ¼ NNP 29007 886 2   _SP 29007 886 3 lb lb XX 29007 886 4 . . . 29007 887 1 of of IN 29007 887 2 suet suet NN 29007 887 3 . . . 29007 888 1 1 1 CD 29007 888 2 teaspoonful teaspoonful JJ 29007 888 3 of of IN 29007 888 4 baking bake VBG 29007 888 5 powder powder NN 29007 888 6 . . . 29007 889 1 Pepper pepper NN 29007 889 2 and and CC 29007 889 3 salt salt NN 29007 889 4 to to IN 29007 889 5 taste taste NN 29007 889 6 . . . 29007 890 1 Cold cold JJ 29007 890 2 water water NN 29007 890 3 . . . 29007 891 1 _ _ NNP 29007 891 2 Method._--Cut Method._--Cut NNP 29007 891 3 the the DT 29007 891 4 vegetables vegetable NNS 29007 891 5 and and CC 29007 891 6 meat meat NN 29007 891 7 small small JJ 29007 891 8 , , , 29007 891 9 season season VB 29007 891 10 them -PRON- PRP 29007 891 11 with with IN 29007 891 12 pepper pepper NN 29007 891 13 and and CC 29007 891 14 salt salt NN 29007 891 15 , , , 29007 891 16 and and CC 29007 891 17 put put VBD 29007 891 18 them -PRON- PRP 29007 891 19 into into IN 29007 891 20 a a DT 29007 891 21 large large JJ 29007 891 22 saucepan saucepan NN 29007 891 23 . . . 29007 892 1 Put put VB 29007 892 2 it -PRON- PRP 29007 892 3 by by IN 29007 892 4 the the DT 29007 892 5 side side NN 29007 892 6 of of IN 29007 892 7 the the DT 29007 892 8 fire fire NN 29007 892 9 for for IN 29007 892 10 the the DT 29007 892 11 contents content NNS 29007 892 12 to to TO 29007 892 13 simmer simmer VB 29007 892 14 gently gently RB 29007 892 15 . . . 29007 893 1 Chop chop VB 29007 893 2 the the DT 29007 893 3 suet suet NN 29007 893 4 finely finely RB 29007 893 5 , , , 29007 893 6 add add VB 29007 893 7 it -PRON- PRP 29007 893 8 to to IN 29007 893 9 the the DT 29007 893 10 flour flour NN 29007 893 11 and and CC 29007 893 12 baking baking NN 29007 893 13 powder powder NN 29007 893 14 , , , 29007 893 15 and and CC 29007 893 16 mix mix VB 29007 893 17 with with IN 29007 893 18 cold cold JJ 29007 893 19 water water NN 29007 893 20 to to IN 29007 893 21 a a DT 29007 893 22 stiff stiff JJ 29007 893 23 paste paste NN 29007 893 24 . . . 29007 894 1 Roll roll VB 29007 894 2 it -PRON- PRP 29007 894 3 to to IN 29007 894 4 the the DT 29007 894 5 size size NN 29007 894 6 of of IN 29007 894 7 the the DT 29007 894 8 saucepan saucepan NN 29007 894 9 . . . 29007 895 1 Place place VB 29007 895 2 it -PRON- PRP 29007 895 3 over over IN 29007 895 4 the the DT 29007 895 5 meat meat NN 29007 895 6 , , , 29007 895 7 and and CC 29007 895 8 simmer simmer NN 29007 895 9 gently gently RB 29007 895 10 for for IN 29007 895 11 two two CD 29007 895 12 hours hour NNS 29007 895 13 . . . 29007 896 1 For for IN 29007 896 2 serving serve VBG 29007 896 3 , , , 29007 896 4 remove remove VB 29007 896 5 the the DT 29007 896 6 crust crust NN 29007 896 7 with with IN 29007 896 8 a a DT 29007 896 9 fish fish NN 29007 896 10 slice slice NN 29007 896 11 , , , 29007 896 12 put put VBD 29007 896 13 the the DT 29007 896 14 meat meat NN 29007 896 15 and and CC 29007 896 16 vegetables vegetable NNS 29007 896 17 on on IN 29007 896 18 to to IN 29007 896 19 a a DT 29007 896 20 hot hot JJ 29007 896 21 dish dish NN 29007 896 22 , , , 29007 896 23 and and CC 29007 896 24 place place VB 29007 896 25 the the DT 29007 896 26 crust crust NN 29007 896 27 on on IN 29007 896 28 them -PRON- PRP 29007 896 29 . . . 29007 897 1 Roast Roast NNP 29007 897 2 Bullock Bullock NNP 29007 897 3 's 's POS 29007 897 4 Heart Heart NNP 29007 897 5 . . . 29007 898 1 _ _ NNP 29007 898 2 Ingredients_--1 Ingredients_--1 NNP 29007 898 3 bullock bullock NNP 29007 898 4 's 's POS 29007 898 5 heart heart NN 29007 898 6 . . . 29007 899 1 Some some DT 29007 899 2 veal veal NN 29007 899 3 stuffing stuffing NN 29007 899 4 ( ( -LRB- 29007 899 5 double double PDT 29007 899 6 the the DT 29007 899 7 quantity quantity NN 29007 899 8 given give VBN 29007 899 9 in in IN 29007 899 10 the the DT 29007 899 11 recipe recipe NN 29007 899 12 ) ) -RRB- 29007 899 13 . . . 29007 900 1 _ _ NNP 29007 900 2 Method._--Wash Method._--Wash NNP 29007 900 3 the the DT 29007 900 4 heart heart NN 29007 900 5 in in IN 29007 900 6 salt salt NN 29007 900 7 and and CC 29007 900 8 water water NN 29007 900 9 , , , 29007 900 10 and and CC 29007 900 11 cleanse cleanse VB 29007 900 12 it -PRON- PRP 29007 900 13 thoroughly thoroughly RB 29007 900 14 . . . 29007 901 1 Wipe wipe VB 29007 901 2 it -PRON- PRP 29007 901 3 quite quite RB 29007 901 4 dry dry JJ 29007 901 5 . . . 29007 902 1 Cut cut VB 29007 902 2 off off RP 29007 902 3 the the DT 29007 902 4 flaps flap NNS 29007 902 5 and and CC 29007 902 6 fill fill VB 29007 902 7 the the DT 29007 902 8 cavities cavity NNS 29007 902 9 with with IN 29007 902 10 the the DT 29007 902 11 stuffing stuffing NN 29007 902 12 . . . 29007 903 1 Grease grease VB 29007 903 2 a a DT 29007 903 3 piece piece NN 29007 903 4 of of IN 29007 903 5 paper paper NN 29007 903 6 with with IN 29007 903 7 dripping drip VBG 29007 903 8 , , , 29007 903 9 and and CC 29007 903 10 tie tie VB 29007 903 11 it -PRON- PRP 29007 903 12 firmly firmly RB 29007 903 13 over over IN 29007 903 14 the the DT 29007 903 15 top top NN 29007 903 16 of of IN 29007 903 17 the the DT 29007 903 18 heart heart NN 29007 903 19 to to TO 29007 903 20 keep keep VB 29007 903 21 in in IN 29007 903 22 the the DT 29007 903 23 forcemeat forcemeat NN 29007 903 24 . . . 29007 904 1 Roast roast VB 29007 904 2 it -PRON- PRP 29007 904 3 according accord VBG 29007 904 4 to to IN 29007 904 5 the the DT 29007 904 6 directions direction NNS 29007 904 7 for for IN 29007 904 8 roasting roast VBG 29007 904 9 meat meat NN 29007 904 10 ; ; : 29007 904 11 it -PRON- PRP 29007 904 12 will will MD 29007 904 13 take take VB 29007 904 14 about about RB 29007 904 15 two two CD 29007 904 16 hours hour NNS 29007 904 17 . . . 29007 905 1 Gravy gravy NN 29007 905 2 for for IN 29007 905 3 the the DT 29007 905 4 Heart heart NN 29007 905 5 . . . 29007 906 1 _ _ NNP 29007 906 2 Ingredients_--1 Ingredients_--1 NNP 29007 906 3 pint pint NN 29007 906 4 of of IN 29007 906 5 stock stock NN 29007 906 6 . . . 29007 907 1 The the DT 29007 907 2 trimmings trimming NNS 29007 907 3 from from IN 29007 907 4 the the DT 29007 907 5 heart heart NN 29007 907 6 . . . 29007 908 1 1 1 CD 29007 908 2 onion onion NN 29007 908 3 . . . 29007 909 1 1 1 CD 29007 909 2   _SP 29007 909 3 oz oz UH 29007 909 4 . . . 29007 910 1 of of IN 29007 910 2 butter butter NN 29007 910 3 . . . 29007 911 1 1 1 CD 29007 911 2   _SP 29007 911 3 oz oz UH 29007 911 4 . . . 29007 912 1 of of IN 29007 912 2 flour flour NN 29007 912 3 . . . 29007 913 1 A a DT 29007 913 2 little little JJ 29007 913 3 Harvey harvey NN 29007 913 4 's 's POS 29007 913 5 sauce sauce NN 29007 913 6 or or CC 29007 913 7 catsup catsup NN 29007 913 8 . . . 29007 914 1 A a DT 29007 914 2 little little JJ 29007 914 3 burnt burnt JJ 29007 914 4 sugar sugar NN 29007 914 5 , , , 29007 914 6 if if IN 29007 914 7 necessary necessary JJ 29007 914 8 , , , 29007 914 9 for for IN 29007 914 10 colouring colour VBG 29007 914 11 . . . 29007 915 1 _ _ NNP 29007 915 2 Method._--Put method._--put CD 29007 915 3 the the DT 29007 915 4 trimmings trimming NNS 29007 915 5 into into IN 29007 915 6 a a DT 29007 915 7 saucepan saucepan NN 29007 915 8 with with IN 29007 915 9 the the DT 29007 915 10 onion onion NN 29007 915 11 and and CC 29007 915 12 water water NN 29007 915 13 , , , 29007 915 14 and and CC 29007 915 15 simmer simmer NN 29007 915 16 gently gently RB 29007 915 17 while while IN 29007 915 18 the the DT 29007 915 19 heart heart NN 29007 915 20 is be VBZ 29007 915 21 cooking cook VBG 29007 915 22 . . . 29007 916 1 Then then RB 29007 916 2 melt melt VB 29007 916 3 the the DT 29007 916 4 butter butter NN 29007 916 5 in in IN 29007 916 6 a a DT 29007 916 7 stewpan stewpan NN 29007 916 8 . . . 29007 917 1 Mix mix VB 29007 917 2 in in IN 29007 917 3 the the DT 29007 917 4 flour flour NN 29007 917 5 smoothly smoothly RB 29007 917 6 ; ; : 29007 917 7 add add VB 29007 917 8 the the DT 29007 917 9 liquor liquor NN 29007 917 10 strained strain VBN 29007 917 11 . . . 29007 918 1 Stir stir VB 29007 918 2 and and CC 29007 918 3 boil boil VB 29007 918 4 three three CD 29007 918 5 minutes minute NNS 29007 918 6 ; ; : 29007 918 7 add add VB 29007 918 8 the the DT 29007 918 9 sauce sauce NN 29007 918 10 , , , 29007 918 11 pepper pepper NN 29007 918 12 and and CC 29007 918 13 salt salt NN 29007 918 14 , , , 29007 918 15 and and CC 29007 918 16 colouring colouring NN 29007 918 17 . . . 29007 919 1 Put put VB 29007 919 2 the the DT 29007 919 3 heart heart NN 29007 919 4 on on IN 29007 919 5 a a DT 29007 919 6 hot hot JJ 29007 919 7 dish dish NN 29007 919 8 , , , 29007 919 9 remove remove VB 29007 919 10 the the DT 29007 919 11 paper paper NN 29007 919 12 , , , 29007 919 13 and and CC 29007 919 14 pour pour VB 29007 919 15 the the DT 29007 919 16 gravy gravy NN 29007 919 17 round round IN 29007 919 18 it -PRON- PRP 29007 919 19 . . . 29007 920 1 If if IN 29007 920 2 preferred prefer VBN 29007 920 3 , , , 29007 920 4 the the DT 29007 920 5 heart heart NN 29007 920 6 may may MD 29007 920 7 be be VB 29007 920 8 baked bake VBN 29007 920 9 . . . 29007 921 1 SAUCES sauce NNS 29007 921 2 . . . 29007 922 1 Sauces sauce NNS 29007 922 2 are be VBP 29007 922 3 often often RB 29007 922 4 failures failure NNS 29007 922 5 , , , 29007 922 6 chiefly chiefly RB 29007 922 7 because because IN 29007 922 8 they -PRON- PRP 29007 922 9 are be VBP 29007 922 10 not not RB 29007 922 11 made make VBN 29007 922 12 of of IN 29007 922 13 a a DT 29007 922 14 proper proper JJ 29007 922 15 consistency consistency NN 29007 922 16 ; ; : 29007 922 17 and and CC 29007 922 18 because because IN 29007 922 19 the the DT 29007 922 20 flour flour NN 29007 922 21 in in IN 29007 922 22 them -PRON- PRP 29007 922 23 is be VBZ 29007 922 24 not not RB 29007 922 25 sufficiently sufficiently RB 29007 922 26 cooked cook VBN 29007 922 27 . . . 29007 923 1 It -PRON- PRP 29007 923 2 should should MD 29007 923 3 be be VB 29007 923 4 remembered remember VBN 29007 923 5 that that IN 29007 923 6 the the DT 29007 923 7 starch starch NN 29007 923 8 in in IN 29007 923 9 flour flour NN 29007 923 10 wants want VBZ 29007 923 11 to to TO 29007 923 12 be be VB 29007 923 13 _ _ NNP 29007 923 14 well well RB 29007 923 15 boiled boil VBN 29007 923 16 _ _ NNP 29007 923 17 , , , 29007 923 18 otherwise otherwise RB 29007 923 19 it -PRON- PRP 29007 923 20 will will MD 29007 923 21 be be VB 29007 923 22 indigestible indigestible JJ 29007 923 23 , , , 29007 923 24 and and CC 29007 923 25 the the DT 29007 923 26 sauce sauce NN 29007 923 27 will will MD 29007 923 28 have have VB 29007 923 29 a a DT 29007 923 30 raw raw JJ 29007 923 31 , , , 29007 923 32 pasty pasty NN 29007 923 33 taste taste NN 29007 923 34 . . . 29007 924 1 A a DT 29007 924 2 sauce sauce NN 29007 924 3 is be VBZ 29007 924 4 not not RB 29007 924 5 ready ready JJ 29007 924 6 when when WRB 29007 924 7 it -PRON- PRP 29007 924 8 _ _ NNP 29007 924 9 thickens thicken VBZ 29007 924 10 _ _ NNP 29007 924 11 , , , 29007 924 12 but but CC 29007 924 13 should should MD 29007 924 14 be be VB 29007 924 15 boiled boil VBN 29007 924 16 for for IN 29007 924 17 quite quite RB 29007 924 18 three three CD 29007 924 19 minutes minute NNS 29007 924 20 . . . 29007 925 1 Its -PRON- PRP$ 29007 925 2 consistency consistency NN 29007 925 3 should should MD 29007 925 4 depend depend VB 29007 925 5 on on IN 29007 925 6 what what WP 29007 925 7 it -PRON- PRP 29007 925 8 is be VBZ 29007 925 9 to to TO 29007 925 10 be be VB 29007 925 11 used use VBN 29007 925 12 for for IN 29007 925 13 . . . 29007 926 1 Ordinary ordinary JJ 29007 926 2 sauces sauce NNS 29007 926 3 , , , 29007 926 4 served serve VBD 29007 926 5 in in IN 29007 926 6 a a DT 29007 926 7 sauce sauce NN 29007 926 8 tureen tureen NN 29007 926 9 , , , 29007 926 10 should should MD 29007 926 11 be be VB 29007 926 12 fairly fairly RB 29007 926 13 thick thick JJ 29007 926 14 ; ; : 29007 926 15 the the DT 29007 926 16 proportions proportion NNS 29007 926 17 taken take VBN 29007 926 18 should should MD 29007 926 19 be be VB 29007 926 20 1 1 CD 29007 926 21   _SP 29007 926 22 oz oz UH 29007 926 23 . . . 29007 927 1 of of IN 29007 927 2 butter butter NN 29007 927 3 ; ; : 29007 927 4 ¾ ¾ NNP 29007 927 5   _SP 29007 927 6 oz oz UH 29007 927 7 . . . 29007 928 1 of of IN 29007 928 2 flour flour NN 29007 928 3 ; ; : 29007 928 4 ½ ½ JJ 29007 928 5 pint pint NN 29007 928 6 of of IN 29007 928 7 milk milk NN 29007 928 8 . . . 29007 929 1 If if IN 29007 929 2 the the DT 29007 929 3 sauce sauce NN 29007 929 4 is be VBZ 29007 929 5 to to TO 29007 929 6 be be VB 29007 929 7 used use VBN 29007 929 8 to to TO 29007 929 9 coat coat VB 29007 929 10 anything anything NN 29007 929 11 very very RB 29007 929 12 thinly thinly RB 29007 929 13 ( ( -LRB- 29007 929 14 new new JJ 29007 929 15 potatoes potato NNS 29007 929 16 , , , 29007 929 17 for for IN 29007 929 18 example example NN 29007 929 19 ) ) -RRB- 29007 929 20 , , , 29007 929 21 ½ ½ NN 29007 929 22   _SP 29007 929 23 oz oz UH 29007 929 24 . . . 29007 930 1 of of IN 29007 930 2 flour flour NN 29007 930 3 , , , 29007 930 4 instead instead RB 29007 930 5 of of IN 29007 930 6 ¾ ¾ NNP 29007 930 7   _SP 29007 930 8 oz oz NNP 29007 930 9 . . NNP 29007 930 10 , , , 29007 930 11 would would MD 29007 930 12 be be VB 29007 930 13 sufficient sufficient JJ 29007 930 14 . . . 29007 931 1 If if IN 29007 931 2 a a DT 29007 931 3 sauce sauce NN 29007 931 4 is be VBZ 29007 931 5 required require VBN 29007 931 6 to to TO 29007 931 7 entirely entirely RB 29007 931 8 mask mask VB 29007 931 9 a a DT 29007 931 10 small small JJ 29007 931 11 piece piece NN 29007 931 12 of of IN 29007 931 13 fish fish NN 29007 931 14 , , , 29007 931 15 or or CC 29007 931 16 chicken chicken NN 29007 931 17 , , , 29007 931 18 & & CC 29007 931 19 c. c. NNP 29007 931 20 , , , 29007 931 21 1 1 CD 29007 931 22   _SP 29007 931 23 oz oz UH 29007 931 24 . . . 29007 932 1 of of IN 29007 932 2 flour flour NN 29007 932 3 should should MD 29007 932 4 be be VB 29007 932 5 used use VBN 29007 932 6 , , , 29007 932 7 with with IN 29007 932 8 the the DT 29007 932 9 proportions proportion NNS 29007 932 10 of of IN 29007 932 11 milk milk NN 29007 932 12 and and CC 29007 932 13 butter butter NN 29007 932 14 already already RB 29007 932 15 given give VBN 29007 932 16 . . . 29007 933 1 Every every DT 29007 933 2 ingredient ingredient NN 29007 933 3 should should MD 29007 933 4 be be VB 29007 933 5 properly properly RB 29007 933 6 weighed weigh VBN 29007 933 7 or or CC 29007 933 8 measured measure VBN 29007 933 9 . . . 29007 934 1 Carelessness carelessness NN 29007 934 2 in in IN 29007 934 3 this this DT 29007 934 4 respect respect NN 29007 934 5 is be VBZ 29007 934 6 a a DT 29007 934 7 mark mark NN 29007 934 8 of of IN 29007 934 9 ignorance ignorance NN 29007 934 10 , , , 29007 934 11 and and CC 29007 934 12 _ _ NNP 29007 934 13 must must MD 29007 934 14 _ _ IN 29007 934 15 occasion occasion NN 29007 934 16 failures failure NNS 29007 934 17 . . . 29007 935 1 For for IN 29007 935 2 making make VBG 29007 935 3 most most JJS 29007 935 4 of of IN 29007 935 5 the the DT 29007 935 6 ordinary ordinary JJ 29007 935 7 sauces sauce NNS 29007 935 8 , , , 29007 935 9 the the DT 29007 935 10 butter butter NN 29007 935 11 is be VBZ 29007 935 12 melted melt VBN 29007 935 13 first first RB 29007 935 14 in in IN 29007 935 15 a a DT 29007 935 16 small small JJ 29007 935 17 stewpan stewpan NN 29007 935 18 , , , 29007 935 19 care care VB 29007 935 20 being being NN 29007 935 21 taken take VBN 29007 935 22 that that IN 29007 935 23 it -PRON- PRP 29007 935 24 does do VBZ 29007 935 25 not not RB 29007 935 26 discolour discolour VB 29007 935 27 ; ; : 29007 935 28 the the DT 29007 935 29 flour flour NN 29007 935 30 is be VBZ 29007 935 31 then then RB 29007 935 32 mixed mixed JJ 29007 935 33 with with IN 29007 935 34 it -PRON- PRP 29007 935 35 . . . 29007 936 1 If if IN 29007 936 2 the the DT 29007 936 3 mixing mixing NN 29007 936 4 is be VBZ 29007 936 5 not not RB 29007 936 6 perfect perfect JJ 29007 936 7 , , , 29007 936 8 the the DT 29007 936 9 sauce sauce NN 29007 936 10 will will MD 29007 936 11 be be VB 29007 936 12 lumpy lumpy VBN 29007 936 13 . . . 29007 937 1 The the DT 29007 937 2 milk milk NN 29007 937 3 , , , 29007 937 4 stock stock NN 29007 937 5 , , , 29007 937 6 or or CC 29007 937 7 water water NN 29007 937 8 , , , 29007 937 9 is be VBZ 29007 937 10 then then RB 29007 937 11 poured pour VBN 29007 937 12 in in RP 29007 937 13 , , , 29007 937 14 and and CC 29007 937 15 the the DT 29007 937 16 sauce sauce NN 29007 937 17 is be VBZ 29007 937 18 stirred stir VBN 29007 937 19 _ _ NNP 29007 937 20 one one CD 29007 937 21 way way NN 29007 937 22 _ _ NNP 29007 937 23 , , , 29007 937 24 until until IN 29007 937 25 it -PRON- PRP 29007 937 26 has have VBZ 29007 937 27 boiled boil VBN 29007 937 28 three three CD 29007 937 29 minutes minute NNS 29007 937 30 . . . 29007 938 1 If if IN 29007 938 2 cream cream NN 29007 938 3 is be VBZ 29007 938 4 used use VBN 29007 938 5 , , , 29007 938 6 it -PRON- PRP 29007 938 7 is be VBZ 29007 938 8 then then RB 29007 938 9 added add VBN 29007 938 10 , , , 29007 938 11 and and CC 29007 938 12 allowed allow VBN 29007 938 13 just just RB 29007 938 14 to to TO 29007 938 15 boil boil VB 29007 938 16 in in IN 29007 938 17 the the DT 29007 938 18 sauce sauce NN 29007 938 19 . . . 29007 939 1 In in IN 29007 939 2 making make VBG 29007 939 3 economical economical JJ 29007 939 4 sauces sauce NNS 29007 939 5 , , , 29007 939 6 when when WRB 29007 939 7 less less JJR 29007 939 8 butter butter NN 29007 939 9 and and CC 29007 939 10 flour flour NN 29007 939 11 are be VBP 29007 939 12 used use VBN 29007 939 13 ( ( -LRB- 29007 939 14 _ _ NNP 29007 939 15 see see UH 29007 939 16 _ _ NNP 29007 939 17 Economical Economical NNP 29007 939 18 Family Family NNP 29007 939 19 Sauce Sauce NNP 29007 939 20 ) ) -RRB- 29007 939 21 , , , 29007 939 22 the the DT 29007 939 23 method method NN 29007 939 24 employed employ VBN 29007 939 25 is be VBZ 29007 939 26 different different JJ 29007 939 27 . . . 29007 940 1 The the DT 29007 940 2 flour flour NN 29007 940 3 is be VBZ 29007 940 4 then then RB 29007 940 5 mixed mix VBN 29007 940 6 very very RB 29007 940 7 smoothly smoothly RB 29007 940 8 with with IN 29007 940 9 a a DT 29007 940 10 little little JJ 29007 940 11 of of IN 29007 940 12 the the DT 29007 940 13 milk milk NN 29007 940 14 , , , 29007 940 15 water water NN 29007 940 16 , , , 29007 940 17 or or CC 29007 940 18 whatever whatever WDT 29007 940 19 is be VBZ 29007 940 20 used use VBN 29007 940 21 , , , 29007 940 22 and and CC 29007 940 23 then then RB 29007 940 24 added add VBD 29007 940 25 to to IN 29007 940 26 the the DT 29007 940 27 remainder remainder NN 29007 940 28 , , , 29007 940 29 which which WDT 29007 940 30 may may MD 29007 940 31 be be VB 29007 940 32 cold cold JJ 29007 940 33 or or CC 29007 940 34 boiling boil VBG 29007 940 35 ; ; : 29007 940 36 but but CC 29007 940 37 greater great JJR 29007 940 38 care care NN 29007 940 39 is be VBZ 29007 940 40 required require VBN 29007 940 41 to to TO 29007 940 42 keep keep VB 29007 940 43 it -PRON- PRP 29007 940 44 smooth smooth JJ 29007 940 45 when when WRB 29007 940 46 the the DT 29007 940 47 liquid liquid NN 29007 940 48 is be VBZ 29007 940 49 poured pour VBN 29007 940 50 in in IN 29007 940 51 boiling boiling NN 29007 940 52 . . . 29007 941 1 English English NNP 29007 941 2 Melted Melted NNP 29007 941 3 Butter Butter NNP 29007 941 4 . . . 29007 942 1 _ _ NNP 29007 942 2 Ingredients_--1 Ingredients_--1 NNP 29007 942 3   _SP 29007 942 4 oz oz NNP 29007 942 5 . . . 29007 943 1 of of IN 29007 943 2 butter butter NN 29007 943 3 . . . 29007 944 1 ¾ ¾ NNP 29007 944 2   _SP 29007 944 3 oz oz UH 29007 944 4 . . . 29007 945 1 of of IN 29007 945 2 flour flour NN 29007 945 3 . . . 29007 946 1 ½ ½ JJ 29007 946 2 pint pint NN 29007 946 3 of of IN 29007 946 4 water water NN 29007 946 5 . . . 29007 947 1 Pepper pepper NN 29007 947 2 and and CC 29007 947 3 salt salt NN 29007 947 4 . . . 29007 948 1 _ _ NNP 29007 948 2 Method._--Melt Method._--Melt NNP 29007 948 3 the the DT 29007 948 4 butter butter NN 29007 948 5 in in IN 29007 948 6 a a DT 29007 948 7 small small JJ 29007 948 8 stewpan stewpan NN 29007 948 9 . . . 29007 949 1 Mix mix VB 29007 949 2 in in IN 29007 949 3 the the DT 29007 949 4 flour flour NN 29007 949 5 smoothly smoothly RB 29007 949 6 . . . 29007 950 1 Add add VB 29007 950 2 the the DT 29007 950 3 water water NN 29007 950 4 ; ; : 29007 950 5 stir stir VB 29007 950 6 and and CC 29007 950 7 cook cook VB 29007 950 8 well well RB 29007 950 9 . . . 29007 951 1 Then then RB 29007 951 2 add add VB 29007 951 3 pepper pepper NN 29007 951 4 and and CC 29007 951 5 salt salt NN 29007 951 6 , , , 29007 951 7 and and CC 29007 951 8 it -PRON- PRP 29007 951 9 is be VBZ 29007 951 10 ready ready JJ 29007 951 11 to to TO 29007 951 12 serve serve VB 29007 951 13 . . . 29007 952 1 Plain Plain NNP 29007 952 2 White White NNP 29007 952 3 Sauce Sauce NNP 29007 952 4 . . . 29007 953 1 _ _ NNP 29007 953 2 Ingredients_--1 Ingredients_--1 NNP 29007 953 3   _SP 29007 953 4 oz oz NNP 29007 953 5 . . . 29007 954 1 of of IN 29007 954 2 butter butter NN 29007 954 3 . . . 29007 955 1 ¾ ¾ NNP 29007 955 2   _SP 29007 955 3 oz oz UH 29007 955 4 . . . 29007 956 1 of of IN 29007 956 2 flour flour NN 29007 956 3 . . . 29007 957 1 ½ ½ JJ 29007 957 2 pint pint NN 29007 957 3 of of IN 29007 957 4 milk milk NN 29007 957 5 . . . 29007 958 1 A a DT 29007 958 2 few few JJ 29007 958 3 drops drop NNS 29007 958 4 of of IN 29007 958 5 lemon lemon NN 29007 958 6 juice juice NN 29007 958 7 . . . 29007 959 1 Pepper pepper NN 29007 959 2 and and CC 29007 959 3 salt salt NN 29007 959 4 . . . 29007 960 1 _ _ NNP 29007 960 2 Method._--Melt Method._--Melt NNP 29007 960 3 the the DT 29007 960 4 butter butter NN 29007 960 5 in in IN 29007 960 6 a a DT 29007 960 7 small small JJ 29007 960 8 stewpan stewpan NN 29007 960 9 . . . 29007 961 1 Mix mix VB 29007 961 2 in in IN 29007 961 3 the the DT 29007 961 4 flour flour NN 29007 961 5 smoothly smoothly RB 29007 961 6 . . . 29007 962 1 Add add VB 29007 962 2 the the DT 29007 962 3 milk milk NN 29007 962 4 . . . 29007 963 1 Stir stir VB 29007 963 2 and and CC 29007 963 3 cook cook VB 29007 963 4 well well RB 29007 963 5 . . . 29007 964 1 Then then RB 29007 964 2 add add VB 29007 964 3 the the DT 29007 964 4 lemon lemon NN 29007 964 5 juice juice NN 29007 964 6 and and CC 29007 964 7 seasoning seasoning NN 29007 964 8 . . . 29007 965 1 A a DT 29007 965 2 little little JJ 29007 965 3 cream cream NN 29007 965 4 may may MD 29007 965 5 also also RB 29007 965 6 be be VB 29007 965 7 added add VBN 29007 965 8 if if IN 29007 965 9 desired desire VBN 29007 965 10 . . . 29007 966 1 Maître Maître NNP 29007 966 2 d'Hôtel d'Hôtel NNP 29007 966 3 Sauce Sauce NNP 29007 966 4 . . . 29007 967 1 _ _ NNP 29007 967 2 Ingredients_--¾ Ingredients_--¾ NNP 29007 967 3   _SP 29007 967 4 oz oz UH 29007 967 5 . . . 29007 968 1 of of IN 29007 968 2 butter butter NN 29007 968 3 . . . 29007 969 1 ½ ½ JJ 29007 969 2   _SP 29007 969 3 oz oz UH 29007 969 4 . . . 29007 970 1 of of IN 29007 970 2 flour flour NN 29007 970 3 . . . 29007 971 1 ½ ½ JJ 29007 971 2 pint pint NN 29007 971 3 of of IN 29007 971 4 milk milk NN 29007 971 5 . . . 29007 972 1 A a DT 29007 972 2 few few JJ 29007 972 3 drops drop NNS 29007 972 4 of of IN 29007 972 5 lemon lemon NN 29007 972 6 juice juice NN 29007 972 7 . . . 29007 973 1 Pepper pepper NN 29007 973 2 and and CC 29007 973 3 salt salt NN 29007 973 4 . . . 29007 974 1 A a DT 29007 974 2 teaspoonful teaspoonful NN 29007 974 3 of of IN 29007 974 4 finely finely RB 29007 974 5 - - HYPH 29007 974 6 chopped chop VBN 29007 974 7 parsley parsley NN 29007 974 8 . . . 29007 975 1 _ _ NNP 29007 975 2 Method._--Melt Method._--Melt NNP 29007 975 3 the the DT 29007 975 4 butter butter NN 29007 975 5 in in IN 29007 975 6 a a DT 29007 975 7 small small JJ 29007 975 8 stewpan stewpan NN 29007 975 9 . . . 29007 976 1 Mix mix VB 29007 976 2 in in IN 29007 976 3 the the DT 29007 976 4 flour flour NN 29007 976 5 smoothly smoothly RB 29007 976 6 . . . 29007 977 1 Add add VB 29007 977 2 the the DT 29007 977 3 milk milk NN 29007 977 4 ; ; : 29007 977 5 stir stir VB 29007 977 6 and and CC 29007 977 7 cook cook VB 29007 977 8 well well RB 29007 977 9 . . . 29007 978 1 Then then RB 29007 978 2 add add VB 29007 978 3 the the DT 29007 978 4 lemon lemon NN 29007 978 5 juice juice NN 29007 978 6 , , , 29007 978 7 seasoning seasoning NN 29007 978 8 , , , 29007 978 9 and and CC 29007 978 10 chopped chop VBD 29007 978 11 parsley parsley NN 29007 978 12 . . . 29007 979 1 Mayonnaise Mayonnaise NNP 29007 979 2 Sauce Sauce NNP 29007 979 3 . . . 29007 980 1 _ _ NNP 29007 980 2 Ingredients_--2 Ingredients_--2 NNP 29007 980 3 yolks yolk NNS 29007 980 4 of of IN 29007 980 5 eggs egg NNS 29007 980 6 . . . 29007 981 1 1 1 CD 29007 981 2 gill gill NN 29007 981 3 of of IN 29007 981 4 salad salad NN 29007 981 5 oil oil NN 29007 981 6 . . . 29007 982 1 2 2 CD 29007 982 2 tablespoonfuls tablespoonful NNS 29007 982 3 of of IN 29007 982 4 taragon taragon NN 29007 982 5 vinegar vinegar NN 29007 982 6 . . . 29007 983 1 Pepper pepper NN 29007 983 2 and and CC 29007 983 3 salt salt NN 29007 983 4 . . . 29007 984 1 _ _ NNP 29007 984 2 Method._--Put Method._--Put NNP 29007 984 3 the the DT 29007 984 4 yolks yolk NNS 29007 984 5 , , , 29007 984 6 which which WDT 29007 984 7 must must MD 29007 984 8 be be VB 29007 984 9 perfectly perfectly RB 29007 984 10 free free JJ 29007 984 11 from from IN 29007 984 12 the the DT 29007 984 13 whites white NNS 29007 984 14 , , , 29007 984 15 into into IN 29007 984 16 a a DT 29007 984 17 basin basin NN 29007 984 18 , , , 29007 984 19 which which WDT 29007 984 20 in in IN 29007 984 21 summer summer NN 29007 984 22 time time NN 29007 984 23 should should MD 29007 984 24 be be VB 29007 984 25 placed place VBN 29007 984 26 on on IN 29007 984 27 ice ice NN 29007 984 28 . . . 29007 985 1 Work work VB 29007 985 2 them -PRON- PRP 29007 985 3 well well RB 29007 985 4 with with IN 29007 985 5 a a DT 29007 985 6 whisk whisk NN 29007 985 7 or or CC 29007 985 8 wooden wooden JJ 29007 985 9 spoon spoon NN 29007 985 10 , , , 29007 985 11 adding add VBG 29007 985 12 the the DT 29007 985 13 oil oil NN 29007 985 14 drop drop NN 29007 985 15 by by IN 29007 985 16 drop drop NN 29007 985 17 . . . 29007 986 1 When when WRB 29007 986 2 the the DT 29007 986 3 sauce sauce NN 29007 986 4 is be VBZ 29007 986 5 so so RB 29007 986 6 thick thick JJ 29007 986 7 that that IN 29007 986 8 the the DT 29007 986 9 whisk whisk NN 29007 986 10 , , , 29007 986 11 or or CC 29007 986 12 spoon spoon NN 29007 986 13 , , , 29007 986 14 is be VBZ 29007 986 15 moved move VBN 29007 986 16 with with IN 29007 986 17 difficulty difficulty NN 29007 986 18 , , , 29007 986 19 the the DT 29007 986 20 oil oil NN 29007 986 21 may may MD 29007 986 22 be be VB 29007 986 23 added add VBN 29007 986 24 more more RBR 29007 986 25 quickly quickly RB 29007 986 26 , , , 29007 986 27 but but CC 29007 986 28 still still RB 29007 986 29 very very RB 29007 986 30 gradually gradually RB 29007 986 31 . . . 29007 987 1 Lastly lastly RB 29007 987 2 , , , 29007 987 3 add add VB 29007 987 4 the the DT 29007 987 5 taragon taragon NN 29007 987 6 vinegar vinegar NN 29007 987 7 and and CC 29007 987 8 seasoning seasoning NN 29007 987 9 . . . 29007 988 1 _ _ NNP 29007 988 2 Note._--Success Note._--Success NNP 29007 988 3 in in IN 29007 988 4 making make VBG 29007 988 5 this this DT 29007 988 6 sauce sauce NN 29007 988 7 depends depend VBZ 29007 988 8 on on IN 29007 988 9 first first RB 29007 988 10 dividing divide VBG 29007 988 11 the the DT 29007 988 12 yolks yolk NNS 29007 988 13 completely completely RB 29007 988 14 from from IN 29007 988 15 the the DT 29007 988 16 whites white NNS 29007 988 17 . . . 29007 989 1 Secondly secondly RB 29007 989 2 , , , 29007 989 3 in in IN 29007 989 4 keeping keep VBG 29007 989 5 them -PRON- PRP 29007 989 6 and and CC 29007 989 7 the the DT 29007 989 8 oil oil NN 29007 989 9 quite quite RB 29007 989 10 cold cold JJ 29007 989 11 . . . 29007 990 1 Thirdly thirdly RB 29007 990 2 , , , 29007 990 3 on on IN 29007 990 4 adding add VBG 29007 990 5 the the DT 29007 990 6 oil oil NN 29007 990 7 , , , 29007 990 8 drop drop VB 29007 990 9 by by IN 29007 990 10 drop drop NN 29007 990 11 , , , 29007 990 12 until until IN 29007 990 13 the the DT 29007 990 14 sauce sauce NN 29007 990 15 is be VBZ 29007 990 16 perfectly perfectly RB 29007 990 17 thick thick JJ 29007 990 18 . . . 29007 991 1 If if IN 29007 991 2 the the DT 29007 991 3 sauce sauce NN 29007 991 4 is be VBZ 29007 991 5 made make VBN 29007 991 6 in in IN 29007 991 7 a a DT 29007 991 8 warm warm JJ 29007 991 9 place place NN 29007 991 10 , , , 29007 991 11 or or CC 29007 991 12 the the DT 29007 991 13 oil oil NN 29007 991 14 mixed mix VBN 29007 991 15 in in RB 29007 991 16 too too RB 29007 991 17 quickly quickly RB 29007 991 18 , , , 29007 991 19 it -PRON- PRP 29007 991 20 is be VBZ 29007 991 21 apt apt JJ 29007 991 22 to to TO 29007 991 23 curdle curdle VB 29007 991 24 . . . 29007 992 1 Should Should MD 29007 992 2 this this DT 29007 992 3 occur occur VB 29007 992 4 , , , 29007 992 5 put put VB 29007 992 6 a a DT 29007 992 7 yolk yolk NN 29007 992 8 in in IN 29007 992 9 another another DT 29007 992 10 basin basin NN 29007 992 11 and and CC 29007 992 12 very very RB 29007 992 13 slowly slowly RB 29007 992 14 add add VBP 29007 992 15 the the DT 29007 992 16 sauce sauce NN 29007 992 17 to to IN 29007 992 18 it -PRON- PRP 29007 992 19 , , , 29007 992 20 stirring stir VBG 29007 992 21 briskly briskly RB 29007 992 22 ; ; : 29007 992 23 this this DT 29007 992 24 will will MD 29007 992 25 generally generally RB 29007 992 26 make make VB 29007 992 27 it -PRON- PRP 29007 992 28 smooth smooth JJ 29007 992 29 again again RB 29007 992 30 . . . 29007 993 1 Two two CD 29007 993 2 yolks yolk NNS 29007 993 3 will will MD 29007 993 4 be be VB 29007 993 5 sufficient sufficient JJ 29007 993 6 for for IN 29007 993 7 any any DT 29007 993 8 quantity quantity NN 29007 993 9 of of IN 29007 993 10 sauce sauce NN 29007 993 11 , , , 29007 993 12 taragon taragon NN 29007 993 13 vinegar vinegar NN 29007 993 14 being be VBG 29007 993 15 added add VBN 29007 993 16 in in IN 29007 993 17 proportion proportion NN 29007 993 18 to to IN 29007 993 19 the the DT 29007 993 20 oil oil NN 29007 993 21 used use VBN 29007 993 22 . . . 29007 994 1 Tartare Tartare NNP 29007 994 2 Sauce Sauce NNP 29007 994 3 . . . 29007 995 1 _ _ NNP 29007 995 2 Ingredients_--2 Ingredients_--2 NNP 29007 995 3 yolks yolk NNS 29007 995 4 . . . 29007 996 1 ¼ ¼ NNP 29007 996 2 pint pint NNP 29007 996 3 of of IN 29007 996 4 salad salad NN 29007 996 5 oil oil NN 29007 996 6 . . . 29007 997 1 2 2 CD 29007 997 2 tablespoonfuls tablespoonful NNS 29007 997 3 of of IN 29007 997 4 taragon taragon NN 29007 997 5 vinegar vinegar NN 29007 997 6 . . . 29007 998 1 1 1 CD 29007 998 2 teaspoonful teaspoonful JJ 29007 998 3 of of IN 29007 998 4 finely finely RB 29007 998 5 - - HYPH 29007 998 6 chopped chop VBN 29007 998 7 parsley parsley NN 29007 998 8 . . . 29007 999 1 A a DT 29007 999 2 few few JJ 29007 999 3 capers caper NNS 29007 999 4 , , , 29007 999 5 or or CC 29007 999 6 a a DT 29007 999 7 chopped chop VBN 29007 999 8 gherkin gherkin NN 29007 999 9 . . . 29007 1000 1 Pepper pepper NN 29007 1000 2 and and CC 29007 1000 3 salt salt NN 29007 1000 4 . . . 29007 1001 1 If if IN 29007 1001 2 liked like VBN 29007 1001 3 , , , 29007 1001 4 a a DT 29007 1001 5 teaspoonful teaspoonful NN 29007 1001 6 of of IN 29007 1001 7 ready ready JJ 29007 1001 8 - - HYPH 29007 1001 9 made make VBN 29007 1001 10 mustard mustard NN 29007 1001 11 . . . 29007 1002 1 _ _ NNP 29007 1002 2 Method._--Proceed Method._--Proceed NNP 29007 1002 3 as as IN 29007 1002 4 in in IN 29007 1002 5 making make VBG 29007 1002 6 Mayonnaise Mayonnaise NNP 29007 1002 7 Sauce Sauce NNP 29007 1002 8 ; ; : 29007 1002 9 adding add VBG 29007 1002 10 when when WRB 29007 1002 11 the the DT 29007 1002 12 sauce sauce NN 29007 1002 13 is be VBZ 29007 1002 14 ready ready JJ 29007 1002 15 the the DT 29007 1002 16 parsley parsley NN 29007 1002 17 , , , 29007 1002 18 capers caper NNS 29007 1002 19 , , , 29007 1002 20 mustard mustard NN 29007 1002 21 , , , 29007 1002 22 and and CC 29007 1002 23 seasoning seasoning NN 29007 1002 24 . . . 29007 1003 1 Egg Egg NNP 29007 1003 2 Sauce Sauce NNP 29007 1003 3 . . . 29007 1004 1 _ _ NNP 29007 1004 2 Ingredients_--1 Ingredients_--1 NNP 29007 1004 3   _SP 29007 1004 4 oz oz NNP 29007 1004 5 . . . 29007 1005 1 of of IN 29007 1005 2 butter butter NN 29007 1005 3 . . . 29007 1006 1 ¾ ¾ NNP 29007 1006 2   _SP 29007 1006 3 oz oz UH 29007 1006 4 . . . 29007 1007 1 of of IN 29007 1007 2 flour flour NN 29007 1007 3 . . . 29007 1008 1 ½ ½ JJ 29007 1008 2 pint pint NN 29007 1008 3 of of IN 29007 1008 4 milk milk NN 29007 1008 5 . . . 29007 1009 1 Lemon lemon NN 29007 1009 2 juice juice NN 29007 1009 3 . . . 29007 1010 1 Pepper pepper NN 29007 1010 2 and and CC 29007 1010 3 salt salt NN 29007 1010 4 . . . 29007 1011 1 1 1 CD 29007 1011 2 or or CC 29007 1011 3 2 2 CD 29007 1011 4 hard hard RB 29007 1011 5 - - HYPH 29007 1011 6 boiled boil VBN 29007 1011 7 eggs egg NNS 29007 1011 8 . . . 29007 1012 1 _ _ NNP 29007 1012 2 Method._--Melt Method._--Melt NNP 29007 1012 3 the the DT 29007 1012 4 butter butter NN 29007 1012 5 in in IN 29007 1012 6 a a DT 29007 1012 7 small small JJ 29007 1012 8 stewpan stewpan NN 29007 1012 9 . . . 29007 1013 1 Mix mix VB 29007 1013 2 in in IN 29007 1013 3 the the DT 29007 1013 4 flour flour NN 29007 1013 5 smoothly smoothly RB 29007 1013 6 . . . 29007 1014 1 Add add VB 29007 1014 2 the the DT 29007 1014 3 milk milk NN 29007 1014 4 , , , 29007 1014 5 and and CC 29007 1014 6 stir stir VB 29007 1014 7 and and CC 29007 1014 8 cook cook VB 29007 1014 9 well well RB 29007 1014 10 . . . 29007 1015 1 Then then RB 29007 1015 2 add add VB 29007 1015 3 the the DT 29007 1015 4 lemon lemon NN 29007 1015 5 juice juice NN 29007 1015 6 , , , 29007 1015 7 seasoning seasoning NN 29007 1015 8 , , , 29007 1015 9 and and CC 29007 1015 10 the the DT 29007 1015 11 chopped chop VBN 29007 1015 12 whites white NNS 29007 1015 13 of of IN 29007 1015 14 the the DT 29007 1015 15 eggs egg NNS 29007 1015 16 . . . 29007 1016 1 If if IN 29007 1016 2 a a DT 29007 1016 3 very very RB 29007 1016 4 thick thick JJ 29007 1016 5 sauce sauce NN 29007 1016 6 is be VBZ 29007 1016 7 required require VBN 29007 1016 8 , , , 29007 1016 9 take take VB 29007 1016 10 1 1 CD 29007 1016 11   _SP 29007 1016 12 oz oz UH 29007 1016 13 . . . 29007 1017 1 of of IN 29007 1017 2 flour flour NN 29007 1017 3 . . . 29007 1018 1 Cream cream NN 29007 1018 2 may may MD 29007 1018 3 be be VB 29007 1018 4 added add VBN 29007 1018 5 if if IN 29007 1018 6 desired desire VBN 29007 1018 7 . . . 29007 1019 1 Brown Brown NNP 29007 1019 2 Sauce Sauce NNP 29007 1019 3 . . . 29007 1020 1 _ _ NNP 29007 1020 2 Ingredients_--2 Ingredients_--2 NNP 29007 1020 3   _SP 29007 1020 4 oz oz UH 29007 1020 5 . . . 29007 1021 1 of of IN 29007 1021 2 butter butter NN 29007 1021 3 . . . 29007 1022 1 1½ 1½ NNP 29007 1022 2   _SP 29007 1022 3 oz oz UH 29007 1022 4 . . . 29007 1023 1 of of IN 29007 1023 2 flour flour NN 29007 1023 3 . . . 29007 1024 1 A a DT 29007 1024 2 small small JJ 29007 1024 3 piece piece NN 29007 1024 4 of of IN 29007 1024 5 carrot carrot NNP 29007 1024 6 , , , 29007 1024 7 turnip turnip NNP 29007 1024 8 , , , 29007 1024 9 and and CC 29007 1024 10 onion onion NN 29007 1024 11 . . . 29007 1025 1 A a DT 29007 1025 2 few few JJ 29007 1025 3 button button NN 29007 1025 4 mushrooms mushroom NNS 29007 1025 5 . . . 29007 1026 1 1 1 CD 29007 1026 2 pint pint NN 29007 1026 3 of of IN 29007 1026 4 good good JJ 29007 1026 5 stock stock NN 29007 1026 6 . . . 29007 1027 1 A a DT 29007 1027 2 few few JJ 29007 1027 3 drops drop NNS 29007 1027 4 of of IN 29007 1027 5 lemon lemon NN 29007 1027 6 juice juice NN 29007 1027 7 . . . 29007 1028 1 Seasoning seasoning NN 29007 1028 2 to to TO 29007 1028 3 taste taste VB 29007 1028 4 . . . 29007 1029 1 _ _ NNP 29007 1029 2 Method._--Put Method._--Put NNP 29007 1029 3 the the DT 29007 1029 4 butter butter NN 29007 1029 5 into into IN 29007 1029 6 a a DT 29007 1029 7 stewpan stewpan NN 29007 1029 8 and and CC 29007 1029 9 fry fry VB 29007 1029 10 the the DT 29007 1029 11 vegetables vegetable NNS 29007 1029 12 in in IN 29007 1029 13 it -PRON- PRP 29007 1029 14 . . . 29007 1030 1 Then then RB 29007 1030 2 mix mix VB 29007 1030 3 in in IN 29007 1030 4 the the DT 29007 1030 5 flour flour NN 29007 1030 6 and and CC 29007 1030 7 fry fry VB 29007 1030 8 that that DT 29007 1030 9 . . . 29007 1031 1 Add add VB 29007 1031 2 the the DT 29007 1031 3 stock stock NN 29007 1031 4 ; ; : 29007 1031 5 stir stir VB 29007 1031 6 and and CC 29007 1031 7 cook cook VB 29007 1031 8 well well RB 29007 1031 9 . . . 29007 1032 1 Squeeze squeeze VB 29007 1032 2 in in IN 29007 1032 3 the the DT 29007 1032 4 lemon lemon NN 29007 1032 5 juice juice NN 29007 1032 6 , , , 29007 1032 7 and and CC 29007 1032 8 add add VB 29007 1032 9 the the DT 29007 1032 10 seasoning seasoning NN 29007 1032 11 . . . 29007 1033 1 Strain strain VB 29007 1033 2 through through IN 29007 1033 3 a a DT 29007 1033 4 tammy tammy JJ 29007 1033 5 - - HYPH 29007 1033 6 cloth cloth NN 29007 1033 7 or or CC 29007 1033 8 fine fine JJ 29007 1033 9 strainer strainer NN 29007 1033 10 . . . 29007 1034 1 Genoise Genoise NNP 29007 1034 2 Sauce Sauce NNP 29007 1034 3 . . . 29007 1035 1 _ _ NNP 29007 1035 2 Ingredients_--1 Ingredients_--1 NNP 29007 1035 3   _SP 29007 1035 4 oz oz NNP 29007 1035 5 . . . 29007 1036 1 of of IN 29007 1036 2 butter butter NN 29007 1036 3 . . . 29007 1037 1 ¾ ¾ NNP 29007 1037 2   _SP 29007 1037 3 oz oz UH 29007 1037 4 . . . 29007 1038 1 of of IN 29007 1038 2 flour flour NN 29007 1038 3 . . . 29007 1039 1 1½ 1½ CD 29007 1039 2 gills gill NNS 29007 1039 3 of of IN 29007 1039 4 stock stock NN 29007 1039 5 . . . 29007 1040 1 ½ ½ JJ 29007 1040 2 wineglass wineglass NN 29007 1040 3 of of IN 29007 1040 4 port port NN 29007 1040 5 . . . 29007 1041 1 A a DT 29007 1041 2 tiny tiny JJ 29007 1041 3 piece piece NN 29007 1041 4 of of IN 29007 1041 5 carrot carrot NNP 29007 1041 6 , , , 29007 1041 7 turnip turnip NNP 29007 1041 8 , , , 29007 1041 9 and and CC 29007 1041 10 onion onion NN 29007 1041 11 . . . 29007 1042 1 ½ ½ JJ 29007 1042 2 teaspoonful teaspoonful JJ 29007 1042 3 of of IN 29007 1042 4 anchovy anchovy JJ 29007 1042 5 sauce sauce NN 29007 1042 6 . . . 29007 1043 1 ½ ½ JJ 29007 1043 2 teaspoonful teaspoonful JJ 29007 1043 3 of of IN 29007 1043 4 Harvey Harvey NNP 29007 1043 5 's 's POS 29007 1043 6 sauce sauce NN 29007 1043 7 . . . 29007 1044 1 Pepper pepper NN 29007 1044 2 and and CC 29007 1044 3 salt salt NN 29007 1044 4 . . . 29007 1045 1 _ _ NNP 29007 1045 2 Method._--Melt Method._--Melt NNP 29007 1045 3 the the DT 29007 1045 4 butter butter NN 29007 1045 5 in in IN 29007 1045 6 a a DT 29007 1045 7 small small JJ 29007 1045 8 stewpan stewpan NN 29007 1045 9 , , , 29007 1045 10 and and CC 29007 1045 11 fry fry VB 29007 1045 12 the the DT 29007 1045 13 vegetables vegetable NNS 29007 1045 14 in in IN 29007 1045 15 it -PRON- PRP 29007 1045 16 . . . 29007 1046 1 Then then RB 29007 1046 2 add add VB 29007 1046 3 the the DT 29007 1046 4 flour flour NN 29007 1046 5 , , , 29007 1046 6 and and CC 29007 1046 7 fry fry VB 29007 1046 8 that that DT 29007 1046 9 . . . 29007 1047 1 Pour pour VB 29007 1047 2 in in IN 29007 1047 3 the the DT 29007 1047 4 stock stock NN 29007 1047 5 ; ; : 29007 1047 6 stir stir NN 29007 1047 7 and and CC 29007 1047 8 cook cook VB 29007 1047 9 well well RB 29007 1047 10 . . . 29007 1048 1 Then then RB 29007 1048 2 add add VB 29007 1048 3 the the DT 29007 1048 4 wine wine NN 29007 1048 5 and and CC 29007 1048 6 other other JJ 29007 1048 7 ingredients ingredient NNS 29007 1048 8 , , , 29007 1048 9 Stir stir VB 29007 1048 10 until until IN 29007 1048 11 it -PRON- PRP 29007 1048 12 boils boil VBZ 29007 1048 13 again again RB 29007 1048 14 , , , 29007 1048 15 and and CC 29007 1048 16 then then RB 29007 1048 17 strain strain VB 29007 1048 18 it -PRON- PRP 29007 1048 19 . . . 29007 1049 1 Béchamel Béchamel NNP 29007 1049 2 Sauce Sauce NNP 29007 1049 3 . . . 29007 1050 1 _ _ NNP 29007 1050 2 Ingredients_--2 Ingredients_--2 NNP 29007 1050 3   _SP 29007 1050 4 oz oz UH 29007 1050 5 . . . 29007 1051 1 of of IN 29007 1051 2 butter butter NN 29007 1051 3 . . . 29007 1052 1 1½ 1½ NNP 29007 1052 2   _SP 29007 1052 3 oz oz UH 29007 1052 4 . . . 29007 1053 1 of of IN 29007 1053 2 flour flour NN 29007 1053 3 . . . 29007 1054 1 1 1 CD 29007 1054 2 pint pint NN 29007 1054 3 of of IN 29007 1054 4 good good JJ 29007 1054 5 white white JJ 29007 1054 6 stock stock NN 29007 1054 7 . . . 29007 1055 1 ¼ ¼ NNP 29007 1055 2 pint pint NNP 29007 1055 3 of of IN 29007 1055 4 cream cream NN 29007 1055 5 . . . 29007 1056 1 A a DT 29007 1056 2 few few JJ 29007 1056 3 drops drop NNS 29007 1056 4 of of IN 29007 1056 5 lemon lemon NN 29007 1056 6 juice juice NN 29007 1056 7 . . . 29007 1057 1 Pepper pepper NN 29007 1057 2 and and CC 29007 1057 3 salt salt NN 29007 1057 4 . . . 29007 1058 1 _ _ NNP 29007 1058 2 Method._--Melt Method._--Melt NNP 29007 1058 3 the the DT 29007 1058 4 butter butter NN 29007 1058 5 in in IN 29007 1058 6 a a DT 29007 1058 7 stewpan stewpan NN 29007 1058 8 . . . 29007 1059 1 Mix mix VB 29007 1059 2 in in IN 29007 1059 3 the the DT 29007 1059 4 flour flour NN 29007 1059 5 smoothly smoothly RB 29007 1059 6 . . . 29007 1060 1 Add add VB 29007 1060 2 the the DT 29007 1060 3 stock stock NN 29007 1060 4 . . . 29007 1061 1 Stir stir VB 29007 1061 2 and and CC 29007 1061 3 cook cook VB 29007 1061 4 well well RB 29007 1061 5 . . . 29007 1062 1 Then then RB 29007 1062 2 stir stir VB 29007 1062 3 in in IN 29007 1062 4 the the DT 29007 1062 5 cream cream NN 29007 1062 6 ; ; : 29007 1062 7 let let VB 29007 1062 8 it -PRON- PRP 29007 1062 9 boil boil VB 29007 1062 10 in in IN 29007 1062 11 the the DT 29007 1062 12 sauce sauce NN 29007 1062 13 ; ; : 29007 1062 14 and and CC 29007 1062 15 add add VB 29007 1062 16 lemon lemon NN 29007 1062 17 juice juice NN 29007 1062 18 , , , 29007 1062 19 pepper pepper NN 29007 1062 20 , , , 29007 1062 21 and and CC 29007 1062 22 salt salt NN 29007 1062 23 . . . 29007 1063 1 Strain strain VB 29007 1063 2 through through IN 29007 1063 3 a a DT 29007 1063 4 tammy tammy JJ 29007 1063 5 - - HYPH 29007 1063 6 cloth cloth NN 29007 1063 7 . . . 29007 1064 1 Milk milk NN 29007 1064 2 may may MD 29007 1064 3 be be VB 29007 1064 4 substituted substitute VBN 29007 1064 5 for for IN 29007 1064 6 the the DT 29007 1064 7 white white JJ 29007 1064 8 stock stock NN 29007 1064 9 , , , 29007 1064 10 if if IN 29007 1064 11 more more RBR 29007 1064 12 convenient convenient JJ 29007 1064 13 . . . 29007 1065 1 To to TO 29007 1065 2 flavour flavour VB 29007 1065 3 it -PRON- PRP 29007 1065 4 , , , 29007 1065 5 a a DT 29007 1065 6 small small JJ 29007 1065 7 piece piece NN 29007 1065 8 of of IN 29007 1065 9 carrot carrot NNP 29007 1065 10 , , , 29007 1065 11 turnip turnip NNP 29007 1065 12 , , , 29007 1065 13 and and CC 29007 1065 14 onion onion NN 29007 1065 15 , , , 29007 1065 16 and and CC 29007 1065 17 6 6 CD 29007 1065 18 button button NN 29007 1065 19 mushrooms mushroom NNS 29007 1065 20 should should MD 29007 1065 21 be be VB 29007 1065 22 boiled boil VBN 29007 1065 23 in in IN 29007 1065 24 it -PRON- PRP 29007 1065 25 . . . 29007 1066 1 Sauce Sauce NNP 29007 1066 2 Hollandaise Hollandaise NNP 29007 1066 3 . . . 29007 1067 1 _ _ NNP 29007 1067 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 1067 3 pint pint NN 29007 1067 4 of of IN 29007 1067 5 plain plain JJ 29007 1067 6 white white JJ 29007 1067 7 sauce sauce NN 29007 1067 8 . . . 29007 1068 1 The the DT 29007 1068 2 yolks yolk NNS 29007 1068 3 of of IN 29007 1068 4 4 4 CD 29007 1068 5 eggs egg NNS 29007 1068 6 . . . 29007 1069 1 A a DT 29007 1069 2 little little JJ 29007 1069 3 cayenne cayenne NN 29007 1069 4 pepper pepper NN 29007 1069 5 and and CC 29007 1069 6 salt salt NN 29007 1069 7 . . . 29007 1070 1 A a DT 29007 1070 2 few few JJ 29007 1070 3 drops drop NNS 29007 1070 4 of of IN 29007 1070 5 lemon lemon NN 29007 1070 6 juice juice NN 29007 1070 7 , , , 29007 1070 8 or or CC 29007 1070 9 taragon taragon NN 29007 1070 10 vinegar vinegar NN 29007 1070 11 . . . 29007 1071 1 _ _ NNP 29007 1071 2 Method._--Put Method._--Put NNP 29007 1071 3 the the DT 29007 1071 4 white white JJ 29007 1071 5 sauce sauce NN 29007 1071 6 and and CC 29007 1071 7 eggs egg NNS 29007 1071 8 into into IN 29007 1071 9 a a DT 29007 1071 10 jug jug NN 29007 1071 11 , , , 29007 1071 12 which which WDT 29007 1071 13 must must MD 29007 1071 14 be be VB 29007 1071 15 placed place VBN 29007 1071 16 in in IN 29007 1071 17 a a DT 29007 1071 18 saucepan saucepan NN 29007 1071 19 of of IN 29007 1071 20 boiling boiling NN 29007 1071 21 water water NN 29007 1071 22 . . . 29007 1072 1 Stir stir VB 29007 1072 2 until until IN 29007 1072 3 the the DT 29007 1072 4 mixture mixture NN 29007 1072 5 thickens thicken VBZ 29007 1072 6 , , , 29007 1072 7 being be VBG 29007 1072 8 careful careful JJ 29007 1072 9 it -PRON- PRP 29007 1072 10 does do VBZ 29007 1072 11 not not RB 29007 1072 12 curdle curdle VB 29007 1072 13 . . . 29007 1073 1 When when WRB 29007 1073 2 quite quite RB 29007 1073 3 ready ready JJ 29007 1073 4 , , , 29007 1073 5 add add VB 29007 1073 6 the the DT 29007 1073 7 lemon lemon NN 29007 1073 8 juice juice NN 29007 1073 9 or or CC 29007 1073 10 vinegar vinegar NN 29007 1073 11 . . . 29007 1074 1 Lobster Lobster NNP 29007 1074 2 Sauce Sauce NNP 29007 1074 3 . . . 29007 1075 1 _ _ NNP 29007 1075 2 Ingredients_--1 Ingredients_--1 NNP 29007 1075 3 small small JJ 29007 1075 4 lobster lobster NN 29007 1075 5 . . . 29007 1076 1 Some some DT 29007 1076 2 spawn spawn NN 29007 1076 3 . . . 29007 1077 1 1½ 1½ NNP 29007 1077 2   _SP 29007 1077 3 oz oz UH 29007 1077 4 . . . 29007 1078 1 of of IN 29007 1078 2 butter butter NN 29007 1078 3 . . . 29007 1079 1 1 1 CD 29007 1079 2   _SP 29007 1079 3 oz oz UH 29007 1079 4 . . . 29007 1080 1 of of IN 29007 1080 2 flour flour NN 29007 1080 3 . . . 29007 1081 1 ½ ½ JJ 29007 1081 2 pint pint NN 29007 1081 3 of of IN 29007 1081 4 milk milk NN 29007 1081 5 . . . 29007 1082 1 ½ ½ JJ 29007 1082 2 gill gill NN 29007 1082 3 of of IN 29007 1082 4 cream cream NN 29007 1082 5 . . . 29007 1083 1 A a DT 29007 1083 2 few few JJ 29007 1083 3 drops drop NNS 29007 1083 4 of of IN 29007 1083 5 lemon lemon NN 29007 1083 6 juice juice NN 29007 1083 7 . . . 29007 1084 1 Pepper pepper NN 29007 1084 2 and and CC 29007 1084 3 salt salt NN 29007 1084 4 . . . 29007 1085 1 _ _ NNP 29007 1085 2 Method._--Remove method._--remove XX 29007 1085 3 the the DT 29007 1085 4 flesh flesh NN 29007 1085 5 from from IN 29007 1085 6 the the DT 29007 1085 7 body body NN 29007 1085 8 and and CC 29007 1085 9 claws claws NN 29007 1085 10 of of IN 29007 1085 11 the the DT 29007 1085 12 lobster lobster NN 29007 1085 13 , , , 29007 1085 14 and and CC 29007 1085 15 cut cut VBD 29007 1085 16 it -PRON- PRP 29007 1085 17 in in IN 29007 1085 18 small small JJ 29007 1085 19 pieces piece NNS 29007 1085 20 . . . 29007 1086 1 Then then RB 29007 1086 2 boil boil VB 29007 1086 3 the the DT 29007 1086 4 shell shell NN 29007 1086 5 , , , 29007 1086 6 broken break VBN 29007 1086 7 small small JJ 29007 1086 8 , , , 29007 1086 9 in in IN 29007 1086 10 the the DT 29007 1086 11 milk milk NN 29007 1086 12 . . . 29007 1087 1 Rub rub VB 29007 1087 2 the the DT 29007 1087 3 spawn spawn NN 29007 1087 4 with with IN 29007 1087 5 ¼ ¼ NNP 29007 1087 6   _SP 29007 1087 7 oz oz NNP 29007 1087 8 . . . 29007 1088 1 butter butter NN 29007 1088 2 through through IN 29007 1088 3 a a DT 29007 1088 4 hair hair NN 29007 1088 5 sieve sieve NN 29007 1088 6 . . . 29007 1089 1 Melt Melt NNP 29007 1089 2 the the DT 29007 1089 3 remaining remain VBG 29007 1089 4 butter butter NN 29007 1089 5 in in IN 29007 1089 6 a a DT 29007 1089 7 small small JJ 29007 1089 8 stewpan stewpan NN 29007 1089 9 . . . 29007 1090 1 Mix mix VB 29007 1090 2 in in IN 29007 1090 3 the the DT 29007 1090 4 flour flour NN 29007 1090 5 smoothly smoothly RB 29007 1090 6 , , , 29007 1090 7 and and CC 29007 1090 8 then then RB 29007 1090 9 add add VB 29007 1090 10 the the DT 29007 1090 11 milk milk NN 29007 1090 12 , , , 29007 1090 13 strained strain VBN 29007 1090 14 . . . 29007 1091 1 Stir stir VB 29007 1091 2 until until IN 29007 1091 3 it -PRON- PRP 29007 1091 4 thickens thicken VBZ 29007 1091 5 . . . 29007 1092 1 Put put VB 29007 1092 2 in in IN 29007 1092 3 the the DT 29007 1092 4 spawn spawn NN 29007 1092 5 and and CC 29007 1092 6 butter butter NN 29007 1092 7 , , , 29007 1092 8 and and CC 29007 1092 9 continue continue VB 29007 1092 10 stirring stir VBG 29007 1092 11 until until IN 29007 1092 12 the the DT 29007 1092 13 flour flour NN 29007 1092 14 is be VBZ 29007 1092 15 well well RB 29007 1092 16 cooked cook VBN 29007 1092 17 . . . 29007 1093 1 Then then RB 29007 1093 2 add add VB 29007 1093 3 the the DT 29007 1093 4 cream cream NN 29007 1093 5 -- -- : 29007 1093 6 let let VB 29007 1093 7 it -PRON- PRP 29007 1093 8 boil boil VB 29007 1093 9 in in IN 29007 1093 10 the the DT 29007 1093 11 sauce sauce NN 29007 1093 12 -- -- : 29007 1093 13 and and CC 29007 1093 14 lastly lastly RB 29007 1093 15 , , , 29007 1093 16 the the DT 29007 1093 17 lemon lemon NN 29007 1093 18 juice juice NN 29007 1093 19 , , , 29007 1093 20 pepper pepper NN 29007 1093 21 and and CC 29007 1093 22 salt salt NN 29007 1093 23 , , , 29007 1093 24 and and CC 29007 1093 25 lobster lobster NN 29007 1093 26 . . . 29007 1094 1 Lobster Lobster NNP 29007 1094 2 Sauce Sauce NNP 29007 1094 3 ( ( -LRB- 29007 1094 4 a a DT 29007 1094 5 plainer plainer NN 29007 1094 6 Receipt Receipt NNP 29007 1094 7 ) ) -RRB- 29007 1094 8 . . . 29007 1095 1 _ _ NNP 29007 1095 2 Ingredients_--Part ingredients_--part NN 29007 1095 3 of of IN 29007 1095 4 a a DT 29007 1095 5 tin tin NN 29007 1095 6 of of IN 29007 1095 7 lobster lobster NN 29007 1095 8 . . . 29007 1096 1 1 1 CD 29007 1096 2   _SP 29007 1096 3 oz oz UH 29007 1096 4 . . . 29007 1097 1 of of IN 29007 1097 2 butter butter NN 29007 1097 3 . . . 29007 1098 1 1 1 CD 29007 1098 2   _SP 29007 1098 3 oz oz UH 29007 1098 4 . . . 29007 1099 1 of of IN 29007 1099 2 flour flour NN 29007 1099 3 . . . 29007 1100 1 ¾ ¾ NN 29007 1100 2 pint pint NN 29007 1100 3 of of IN 29007 1100 4 milk milk NN 29007 1100 5 . . . 29007 1101 1 A a DT 29007 1101 2 few few JJ 29007 1101 3 drops drop NNS 29007 1101 4 of of IN 29007 1101 5 lemon lemon NN 29007 1101 6 juice juice NN 29007 1101 7 , , , 29007 1101 8 or or CC 29007 1101 9 ½ ½ NNP 29007 1101 10 a a DT 29007 1101 11 teaspoonful teaspoonful NN 29007 1101 12 of of IN 29007 1101 13 vinegar vinegar NN 29007 1101 14 . . . 29007 1102 1 Pepper pepper NN 29007 1102 2 and and CC 29007 1102 3 salt salt NN 29007 1102 4 . . . 29007 1103 1 _ _ NNP 29007 1103 2 Method._--Cut Method._--Cut NNP 29007 1103 3 up up IN 29007 1103 4 the the DT 29007 1103 5 lobster lobster NN 29007 1103 6 . . . 29007 1104 1 Melt melt VB 29007 1104 2 the the DT 29007 1104 3 butter butter NN 29007 1104 4 in in IN 29007 1104 5 a a DT 29007 1104 6 small small JJ 29007 1104 7 stewpan stewpan NN 29007 1104 8 . . . 29007 1105 1 Mix mix VB 29007 1105 2 in in IN 29007 1105 3 the the DT 29007 1105 4 flour flour NN 29007 1105 5 smoothly smoothly RB 29007 1105 6 . . . 29007 1106 1 Add add VB 29007 1106 2 the the DT 29007 1106 3 milk milk NN 29007 1106 4 ; ; : 29007 1106 5 stir stir VB 29007 1106 6 and and CC 29007 1106 7 cook cook VB 29007 1106 8 well well RB 29007 1106 9 . . . 29007 1107 1 Then then RB 29007 1107 2 add add VB 29007 1107 3 the the DT 29007 1107 4 lemon lemon NN 29007 1107 5 juice juice NN 29007 1107 6 , , , 29007 1107 7 seasoning seasoning NN 29007 1107 8 , , , 29007 1107 9 and and CC 29007 1107 10 pieces piece NNS 29007 1107 11 of of IN 29007 1107 12 lobster lobster NN 29007 1107 13 . . . 29007 1108 1 Shrimp Shrimp NNP 29007 1108 2 Sauce Sauce NNP 29007 1108 3 . . . 29007 1109 1 Remove remove VB 29007 1109 2 the the DT 29007 1109 3 heads head NNS 29007 1109 4 , , , 29007 1109 5 tails tail NNS 29007 1109 6 , , , 29007 1109 7 and and CC 29007 1109 8 skin skin NN 29007 1109 9 from from IN 29007 1109 10 half half PDT 29007 1109 11 a a DT 29007 1109 12 pint pint NN 29007 1109 13 of of IN 29007 1109 14 shrimps shrimp NNS 29007 1109 15 ; ; : 29007 1109 16 prepare prepare VB 29007 1109 17 some some DT 29007 1109 18 sauce sauce NN 29007 1109 19 as as IN 29007 1109 20 directed direct VBN 29007 1109 21 in in IN 29007 1109 22 the the DT 29007 1109 23 first first JJ 29007 1109 24 or or CC 29007 1109 25 second second JJ 29007 1109 26 recipe recipe NN 29007 1109 27 for for IN 29007 1109 28 lobster lobster NN 29007 1109 29 sauce sauce NN 29007 1109 30 , , , 29007 1109 31 substituting substitute VBG 29007 1109 32 the the DT 29007 1109 33 shrimps shrimp NNS 29007 1109 34 for for IN 29007 1109 35 the the DT 29007 1109 36 lobster lobster NN 29007 1109 37 . . . 29007 1110 1 Oyster Oyster NNP 29007 1110 2 Sauce Sauce NNP 29007 1110 3 . . . 29007 1111 1 _ _ NNP 29007 1111 2 Ingredients_--1 Ingredients_--1 NNP 29007 1111 3   _SP 29007 1111 4 oz oz NNP 29007 1111 5 . . . 29007 1112 1 of of IN 29007 1112 2 butter butter NN 29007 1112 3 . . . 29007 1113 1 1 1 CD 29007 1113 2   _SP 29007 1113 3 oz oz UH 29007 1113 4 . . . 29007 1114 1 of of IN 29007 1114 2 flour flour NN 29007 1114 3 . . . 29007 1115 1 ½ ½ JJ 29007 1115 2 pint pint NN 29007 1115 3 of of IN 29007 1115 4 milk milk NN 29007 1115 5 . . . 29007 1116 1 1 1 CD 29007 1116 2 dozen dozen NN 29007 1116 3 of of IN 29007 1116 4 oysters oyster NNS 29007 1116 5 . . . 29007 1117 1 ½ ½ JJ 29007 1117 2 gill gill NN 29007 1117 3 of of IN 29007 1117 4 cream cream NN 29007 1117 5 . . . 29007 1118 1 A a DT 29007 1118 2 few few JJ 29007 1118 3 drops drop NNS 29007 1118 4 of of IN 29007 1118 5 lemon lemon NN 29007 1118 6 juice juice NN 29007 1118 7 . . . 29007 1119 1 Salt salt NN 29007 1119 2 , , , 29007 1119 3 pepper pepper NN 29007 1119 4 , , , 29007 1119 5 and and CC 29007 1119 6 a a DT 29007 1119 7 little little JJ 29007 1119 8 cayenne cayenne NN 29007 1119 9 . . . 29007 1120 1 _ _ NNP 29007 1120 2 Method._--Remove Method._--Remove NNP 29007 1120 3 the the DT 29007 1120 4 beard beard NN 29007 1120 5 and and CC 29007 1120 6 white white JJ 29007 1120 7 part part NN 29007 1120 8 of of IN 29007 1120 9 the the DT 29007 1120 10 oysters oyster NNS 29007 1120 11 , , , 29007 1120 12 and and CC 29007 1120 13 cut cut VB 29007 1120 14 each each DT 29007 1120 15 one one NN 29007 1120 16 in in IN 29007 1120 17 two two CD 29007 1120 18 . . . 29007 1121 1 Strain strain VB 29007 1121 2 the the DT 29007 1121 3 liquor liquor NN 29007 1121 4 through through IN 29007 1121 5 muslin muslin NNP 29007 1121 6 , , , 29007 1121 7 and and CC 29007 1121 8 scald scald NNP 29007 1121 9 the the DT 29007 1121 10 oysters oyster NNS 29007 1121 11 in in IN 29007 1121 12 it -PRON- PRP 29007 1121 13 ( ( -LRB- 29007 1121 14 _ _ NNP 29007 1121 15 i.e. i.e. FW 29007 1121 16 _ _ NNP 29007 1121 17 put put VBD 29007 1121 18 the the DT 29007 1121 19 liquor liquor NN 29007 1121 20 , , , 29007 1121 21 with with IN 29007 1121 22 the the DT 29007 1121 23 oysters oyster NNS 29007 1121 24 in in IN 29007 1121 25 it -PRON- PRP 29007 1121 26 , , , 29007 1121 27 in in IN 29007 1121 28 a a DT 29007 1121 29 saucepan saucepan NN 29007 1121 30 , , , 29007 1121 31 and and CC 29007 1121 32 just just RB 29007 1121 33 bring bring VB 29007 1121 34 it -PRON- PRP 29007 1121 35 to to IN 29007 1121 36 the the DT 29007 1121 37 boil boil NN 29007 1121 38 ) ) -RRB- 29007 1121 39 . . . 29007 1122 1 Put put VB 29007 1122 2 the the DT 29007 1122 3 beards beard NNS 29007 1122 4 and and CC 29007 1122 5 hard hard JJ 29007 1122 6 white white JJ 29007 1122 7 parts part NNS 29007 1122 8 in in IN 29007 1122 9 the the DT 29007 1122 10 milk milk NN 29007 1122 11 and and CC 29007 1122 12 simmer simmer VB 29007 1122 13 them -PRON- PRP 29007 1122 14 to to TO 29007 1122 15 extract extract VB 29007 1122 16 the the DT 29007 1122 17 flavour flavour NN 29007 1122 18 . . . 29007 1123 1 Then then RB 29007 1123 2 melt melt VB 29007 1123 3 the the DT 29007 1123 4 butter butter NN 29007 1123 5 in in IN 29007 1123 6 a a DT 29007 1123 7 small small JJ 29007 1123 8 stewpan stewpan NN 29007 1123 9 . . . 29007 1124 1 Mix mix VB 29007 1124 2 in in IN 29007 1124 3 the the DT 29007 1124 4 flour flour NN 29007 1124 5 smoothly smoothly RB 29007 1124 6 . . . 29007 1125 1 Strain strain VB 29007 1125 2 in in IN 29007 1125 3 the the DT 29007 1125 4 milk milk NN 29007 1125 5 and and CC 29007 1125 6 oyster oyster JJ 29007 1125 7 liquor liquor NN 29007 1125 8 , , , 29007 1125 9 and and CC 29007 1125 10 stir stir VB 29007 1125 11 and and CC 29007 1125 12 cook cook VB 29007 1125 13 well well RB 29007 1125 14 . . . 29007 1126 1 Then then RB 29007 1126 2 add add VB 29007 1126 3 cream cream NN 29007 1126 4 , , , 29007 1126 5 and and CC 29007 1126 6 stir stir VB 29007 1126 7 until until IN 29007 1126 8 the the DT 29007 1126 9 sauce sauce NN 29007 1126 10 again again RB 29007 1126 11 boils boil VBZ 29007 1126 12 . . . 29007 1127 1 Lastly lastly RB 29007 1127 2 , , , 29007 1127 3 add add VB 29007 1127 4 the the DT 29007 1127 5 oysters oyster NNS 29007 1127 6 , , , 29007 1127 7 pepper pepper NN 29007 1127 8 , , , 29007 1127 9 salt salt NN 29007 1127 10 , , , 29007 1127 11 and and CC 29007 1127 12 lemon lemon NN 29007 1127 13 juice juice NN 29007 1127 14 . . . 29007 1128 1 French french JJ 29007 1128 2 Sauce Sauce NNP 29007 1128 3 . . . 29007 1129 1 _ _ NNP 29007 1129 2 Ingredients_--1 Ingredients_--1 NNP 29007 1129 3   _SP 29007 1129 4 oz oz NNP 29007 1129 5 . . . 29007 1130 1 of of IN 29007 1130 2 butter butter NN 29007 1130 3 . . . 29007 1131 1 ½ ½ JJ 29007 1131 2   _SP 29007 1131 3 oz oz UH 29007 1131 4 . . . 29007 1132 1 of of IN 29007 1132 2 flour flour NN 29007 1132 3 . . . 29007 1133 1 1 1 CD 29007 1133 2 gill gill NN 29007 1133 3 of of IN 29007 1133 4 milk milk NN 29007 1133 5 . . . 29007 1134 1 1 1 CD 29007 1134 2 gill gill NN 29007 1134 3 of of IN 29007 1134 4 cream cream NN 29007 1134 5 . . . 29007 1135 1 The the DT 29007 1135 2 yolk yolk NN 29007 1135 3 of of IN 29007 1135 4 one one CD 29007 1135 5 egg egg NN 29007 1135 6 . . . 29007 1136 1 Pepper pepper NN 29007 1136 2 and and CC 29007 1136 3 salt salt NN 29007 1136 4 . . . 29007 1137 1 _ _ NNP 29007 1137 2 Method._--Melt Method._--Melt NNP 29007 1137 3 the the DT 29007 1137 4 butter butter NN 29007 1137 5 in in IN 29007 1137 6 a a DT 29007 1137 7 small small JJ 29007 1137 8 stewpan stewpan NN 29007 1137 9 . . . 29007 1138 1 Mix mix VB 29007 1138 2 the the DT 29007 1138 3 flour flour NN 29007 1138 4 smoothly smoothly RB 29007 1138 5 . . . 29007 1139 1 Add add VB 29007 1139 2 the the DT 29007 1139 3 milk milk NN 29007 1139 4 , , , 29007 1139 5 stir stir VB 29007 1139 6 and and CC 29007 1139 7 cook cook VB 29007 1139 8 well well RB 29007 1139 9 . . . 29007 1140 1 Pour pour VB 29007 1140 2 in in IN 29007 1140 3 the the DT 29007 1140 4 cream cream NN 29007 1140 5 and and CC 29007 1140 6 let let VB 29007 1140 7 it -PRON- PRP 29007 1140 8 boil boil VB 29007 1140 9 in in IN 29007 1140 10 the the DT 29007 1140 11 sauce sauce NN 29007 1140 12 . . . 29007 1141 1 Then then RB 29007 1141 2 take take VB 29007 1141 3 it -PRON- PRP 29007 1141 4 off off IN 29007 1141 5 the the DT 29007 1141 6 fire fire NN 29007 1141 7 , , , 29007 1141 8 and and CC 29007 1141 9 mix mix VB 29007 1141 10 in in IN 29007 1141 11 the the DT 29007 1141 12 yolk yolk NN 29007 1141 13 of of IN 29007 1141 14 the the DT 29007 1141 15 egg egg NN 29007 1141 16 . . . 29007 1142 1 Add add VB 29007 1142 2 pepper pepper NN 29007 1142 3 and and CC 29007 1142 4 salt salt NN 29007 1142 5 to to IN 29007 1142 6 taste taste NN 29007 1142 7 . . . 29007 1143 1 Celery Celery NNP 29007 1143 2 Sauce sauce NN 29007 1143 3 . . . 29007 1144 1 _ _ NNP 29007 1144 2 Ingredients_--1 Ingredients_--1 NNP 29007 1144 3   _SP 29007 1144 4 oz oz NNP 29007 1144 5 . . . 29007 1145 1 of of IN 29007 1145 2 butter butter NN 29007 1145 3 . . . 29007 1146 1 1 1 CD 29007 1146 2   _SP 29007 1146 3 oz oz UH 29007 1146 4 . . . 29007 1147 1 of of IN 29007 1147 2 flour flour NN 29007 1147 3 . . . 29007 1148 1 2 2 CD 29007 1148 2 tablespoonfuls tablespoonful NNS 29007 1148 3 of of IN 29007 1148 4 cream cream NN 29007 1148 5 . . . 29007 1149 1 ¾ ¾ NNP 29007 1149 2 pint pint NN 29007 1149 3 of of IN 29007 1149 4 white white JJ 29007 1149 5 stock stock NN 29007 1149 6 or or CC 29007 1149 7 milk milk NN 29007 1149 8 . . . 29007 1150 1 1 1 CD 29007 1150 2 head head NN 29007 1150 3 of of IN 29007 1150 4 celery celery NN 29007 1150 5 . . . 29007 1151 1 _ _ NNP 29007 1151 2 Method._--Boil Method._--Boil NNP 29007 1151 3 one one CD 29007 1151 4 head head NN 29007 1151 5 of of IN 29007 1151 6 celery celery NN 29007 1151 7 in in IN 29007 1151 8 ¾ ¾ NN 29007 1151 9 of of IN 29007 1151 10 a a DT 29007 1151 11 pint pint NN 29007 1151 12 of of IN 29007 1151 13 white white JJ 29007 1151 14 stock stock NN 29007 1151 15 or or CC 29007 1151 16 milk milk NN 29007 1151 17 . . . 29007 1152 1 When when WRB 29007 1152 2 tender tender NN 29007 1152 3 , , , 29007 1152 4 strain strain VB 29007 1152 5 it -PRON- PRP 29007 1152 6 from from IN 29007 1152 7 the the DT 29007 1152 8 liquor liquor NN 29007 1152 9 and and CC 29007 1152 10 rub rub VB 29007 1152 11 it -PRON- PRP 29007 1152 12 through through IN 29007 1152 13 a a DT 29007 1152 14 hair hair NN 29007 1152 15 sieve sieve NN 29007 1152 16 . . . 29007 1153 1 Melt melt VB 29007 1153 2 the the DT 29007 1153 3 butter butter NN 29007 1153 4 in in IN 29007 1153 5 a a DT 29007 1153 6 small small JJ 29007 1153 7 stewpan stewpan NN 29007 1153 8 . . . 29007 1154 1 Mix mix VB 29007 1154 2 in in IN 29007 1154 3 the the DT 29007 1154 4 flour flour NN 29007 1154 5 smoothly smoothly RB 29007 1154 6 . . . 29007 1155 1 Add add VB 29007 1155 2 the the DT 29007 1155 3 stock stock NN 29007 1155 4 or or CC 29007 1155 5 milk milk NN 29007 1155 6 ; ; , 29007 1155 7 stir stir NN 29007 1155 8 and and CC 29007 1155 9 cook cook VB 29007 1155 10 well well RB 29007 1155 11 . . . 29007 1156 1 Pour pour VB 29007 1156 2 in in IN 29007 1156 3 the the DT 29007 1156 4 cream cream NN 29007 1156 5 , , , 29007 1156 6 and and CC 29007 1156 7 stir stir VB 29007 1156 8 until until IN 29007 1156 9 the the DT 29007 1156 10 sauce sauce NN 29007 1156 11 boils boil VBZ 29007 1156 12 again again RB 29007 1156 13 . . . 29007 1157 1 Add add VB 29007 1157 2 pepper pepper NN 29007 1157 3 and and CC 29007 1157 4 salt salt NN 29007 1157 5 to to IN 29007 1157 6 taste taste NN 29007 1157 7 . . . 29007 1158 1 Tomato Tomato NNP 29007 1158 2 Sauce Sauce NNP 29007 1158 3 . . . 29007 1159 1 _ _ NNP 29007 1159 2 Ingredients_--6 Ingredients_--6 NNP 29007 1159 3 ripe ripe JJ 29007 1159 4 tomatoes tomato NNS 29007 1159 5 . . . 29007 1160 1 ¼ ¼ NNP 29007 1160 2   _SP 29007 1160 3 lb lb XX 29007 1160 4 . . . 29007 1161 1 of of IN 29007 1161 2 bacon bacon NNP 29007 1161 3 . . . 29007 1162 1 1 1 CD 29007 1162 2   _SP 29007 1162 3 oz oz UH 29007 1162 4 . . . 29007 1163 1 of of IN 29007 1163 2 flour flour NN 29007 1163 3 . . . 29007 1164 1 A a DT 29007 1164 2 piece piece NN 29007 1164 3 of of IN 29007 1164 4 carrot carrot NNP 29007 1164 5 , , , 29007 1164 6 turnip turnip NNP 29007 1164 7 , , , 29007 1164 8 and and CC 29007 1164 9 onion onion NN 29007 1164 10 . . . 29007 1165 1 A a DT 29007 1165 2 sprig sprig NN 29007 1165 3 of of IN 29007 1165 4 parsley parsley NNP 29007 1165 5 . . . 29007 1166 1 Thyme Thyme NNS 29007 1166 2 , , , 29007 1166 3 marjoram marjoram NNP 29007 1166 4 , , , 29007 1166 5 and and CC 29007 1166 6 a a DT 29007 1166 7 bay bay NN 29007 1166 8 leaf leaf NN 29007 1166 9 . . . 29007 1167 1 A a DT 29007 1167 2 teaspoonful teaspoonful JJ 29007 1167 3 of of IN 29007 1167 4 vinegar vinegar NN 29007 1167 5 . . . 29007 1168 1 Pepper pepper NN 29007 1168 2 and and CC 29007 1168 3 salt salt NN 29007 1168 4 . . . 29007 1169 1 _ _ NNP 29007 1169 2 Method._--Cut Method._--Cut NNP 29007 1169 3 the the DT 29007 1169 4 bacon bacon NN 29007 1169 5 in in IN 29007 1169 6 slices slice NNS 29007 1169 7 and and CC 29007 1169 8 fry fry VB 29007 1169 9 it -PRON- PRP 29007 1169 10 . . . 29007 1170 1 Then then RB 29007 1170 2 put put VB 29007 1170 3 in in RP 29007 1170 4 the the DT 29007 1170 5 vegetables vegetable NNS 29007 1170 6 and and CC 29007 1170 7 fry fry VB 29007 1170 8 them -PRON- PRP 29007 1170 9 , , , 29007 1170 10 dredge dredge VBP 29007 1170 11 in in IN 29007 1170 12 the the DT 29007 1170 13 flour flour NN 29007 1170 14 , , , 29007 1170 15 and and CC 29007 1170 16 then then RB 29007 1170 17 add add VB 29007 1170 18 the the DT 29007 1170 19 tomatoes tomato NNS 29007 1170 20 and and CC 29007 1170 21 fry fry VB 29007 1170 22 them -PRON- PRP 29007 1170 23 lightly lightly RB 29007 1170 24 . . . 29007 1171 1 Empty empty JJ 29007 1171 2 the the DT 29007 1171 3 contents content NNS 29007 1171 4 of of IN 29007 1171 5 the the DT 29007 1171 6 frying frying JJ 29007 1171 7 - - HYPH 29007 1171 8 pan pan NN 29007 1171 9 on on IN 29007 1171 10 a a DT 29007 1171 11 hair hair NN 29007 1171 12 sieve sieve NN 29007 1171 13 , , , 29007 1171 14 and and CC 29007 1171 15 rub rub VB 29007 1171 16 the the DT 29007 1171 17 tomatoes tomato NNS 29007 1171 18 through through RP 29007 1171 19 . . . 29007 1172 1 The the DT 29007 1172 2 hair hair NN 29007 1172 3 sieve sieve VBP 29007 1172 4 will will MD 29007 1172 5 keep keep VB 29007 1172 6 back back RB 29007 1172 7 the the DT 29007 1172 8 other other JJ 29007 1172 9 vegetable vegetable NN 29007 1172 10 , , , 29007 1172 11 the the DT 29007 1172 12 flavour flavour NN 29007 1172 13 of of IN 29007 1172 14 which which WDT 29007 1172 15 only only RB 29007 1172 16 is be VBZ 29007 1172 17 wanted want VBN 29007 1172 18 . . . 29007 1173 1 Add add VB 29007 1173 2 the the DT 29007 1173 3 vinegar vinegar NN 29007 1173 4 and and CC 29007 1173 5 seasoning seasoning NN 29007 1173 6 , , , 29007 1173 7 and and CC 29007 1173 8 make make VB 29007 1173 9 the the DT 29007 1173 10 sauce sauce NN 29007 1173 11 hot hot JJ 29007 1173 12 . . . 29007 1174 1 Onion Onion NNP 29007 1174 2 Sauce Sauce NNP 29007 1174 3 . . . 29007 1175 1 _ _ NNP 29007 1175 2 Ingredients_--4 Ingredients_--4 NNP 29007 1175 3 or or CC 29007 1175 4 5 5 CD 29007 1175 5 fair fair JJ 29007 1175 6 - - HYPH 29007 1175 7 sized sized JJ 29007 1175 8 onions onion NNS 29007 1175 9 . . . 29007 1176 1 ½ ½ JJ 29007 1176 2 pint pint NN 29007 1176 3 of of IN 29007 1176 4 plain plain JJ 29007 1176 5 white white JJ 29007 1176 6 sauce sauce NN 29007 1176 7 or or CC 29007 1176 8 melted melted JJ 29007 1176 9 butter butter NN 29007 1176 10 ( ( -LRB- 29007 1176 11 1st 1st NNP 29007 1176 12 recipe recipe NN 29007 1176 13 ) ) -RRB- 29007 1176 14 . . . 29007 1177 1 _ _ NNP 29007 1177 2 Method._--First Method._--First NNP 29007 1177 3 , , , 29007 1177 4 blanch blanch VB 29007 1177 5 the the DT 29007 1177 6 onions onion NNS 29007 1177 7 by by IN 29007 1177 8 putting put VBG 29007 1177 9 them -PRON- PRP 29007 1177 10 in in IN 29007 1177 11 cold cold JJ 29007 1177 12 water water NN 29007 1177 13 and and CC 29007 1177 14 bringing bring VBG 29007 1177 15 it -PRON- PRP 29007 1177 16 to to IN 29007 1177 17 the the DT 29007 1177 18 boil boil NN 29007 1177 19 . . . 29007 1178 1 Throw throw VB 29007 1178 2 the the DT 29007 1178 3 water water NN 29007 1178 4 away away RB 29007 1178 5 . . . 29007 1179 1 Put put VB 29007 1179 2 the the DT 29007 1179 3 onions onion NNS 29007 1179 4 in in IN 29007 1179 5 fresh fresh JJ 29007 1179 6 water water NN 29007 1179 7 and and CC 29007 1179 8 boil boil VB 29007 1179 9 for for IN 29007 1179 10 an an DT 29007 1179 11 hour hour NN 29007 1179 12 , , , 29007 1179 13 or or CC 29007 1179 14 an an DT 29007 1179 15 hour hour NN 29007 1179 16 and and CC 29007 1179 17 a a DT 29007 1179 18 half half NN 29007 1179 19 , , , 29007 1179 20 until until IN 29007 1179 21 tender tender NN 29007 1179 22 . . . 29007 1180 1 Chop chop VB 29007 1180 2 them -PRON- PRP 29007 1180 3 finely finely RB 29007 1180 4 and and CC 29007 1180 5 add add VB 29007 1180 6 them -PRON- PRP 29007 1180 7 to to IN 29007 1180 8 the the DT 29007 1180 9 sauce sauce NN 29007 1180 10 or or CC 29007 1180 11 melted melted JJ 29007 1180 12 butter butter NN 29007 1180 13 . . . 29007 1181 1 Soubise Soubise NNP 29007 1181 2 Sauce Sauce NNP 29007 1181 3 . . . 29007 1182 1 _ _ NNP 29007 1182 2 Ingredients_--½ Ingredients_--½ NNP 29007 1182 3 pint pint NN 29007 1182 4 of of IN 29007 1182 5 plain plain JJ 29007 1182 6 white white JJ 29007 1182 7 sauce sauce NN 29007 1182 8 . . . 29007 1183 1 2 2 CD 29007 1183 2 tablespoonfuls tablespoonful NNS 29007 1183 3 of of IN 29007 1183 4 cream cream NN 29007 1183 5 . . . 29007 1184 1 4 4 CD 29007 1184 2 or or CC 29007 1184 3 5 5 CD 29007 1184 4 onions onion NNS 29007 1184 5 . . . 29007 1185 1 _ _ NNP 29007 1185 2 Method._--Blanch Method._--Blanch VBZ 29007 1185 3 the the DT 29007 1185 4 onions onion NNS 29007 1185 5 ( ( -LRB- 29007 1185 6 as as IN 29007 1185 7 in in IN 29007 1185 8 preceding precede VBG 29007 1185 9 recipe recipe NN 29007 1185 10 ) ) -RRB- 29007 1185 11 and and CC 29007 1185 12 boil boil VB 29007 1185 13 until until IN 29007 1185 14 tender tender NN 29007 1185 15 . . . 29007 1186 1 Then then RB 29007 1186 2 rub rub VB 29007 1186 3 through through RP 29007 1186 4 a a DT 29007 1186 5 hair hair NN 29007 1186 6 sieve sieve NN 29007 1186 7 . . . 29007 1187 1 Make make VB 29007 1187 2 some some DT 29007 1187 3 plain plain JJ 29007 1187 4 white white JJ 29007 1187 5 sauce sauce NN 29007 1187 6 ( ( -LRB- 29007 1187 7 _ _ NNP 29007 1187 8 see see VBP 29007 1187 9 _ _ NNP 29007 1187 10 recipe recipe NN 29007 1187 11 ) ) -RRB- 29007 1187 12 , , , 29007 1187 13 and and CC 29007 1187 14 add add VB 29007 1187 15 to to IN 29007 1187 16 it -PRON- PRP 29007 1187 17 the the DT 29007 1187 18 cream cream NN 29007 1187 19 and and CC 29007 1187 20 pulped pulp VBD 29007 1187 21 onion onion NN 29007 1187 22 . . . 29007 1188 1 Bread Bread NNP 29007 1188 2 Sauce Sauce NNP 29007 1188 3 . . . 29007 1189 1 _ _ NNP 29007 1189 2 Ingredients_--2 Ingredients_--2 NNP 29007 1189 3   _SP 29007 1189 4 oz oz UH 29007 1189 5 . . . 29007 1190 1 of of IN 29007 1190 2 bread bread NN 29007 1190 3 crumbs crumb NNS 29007 1190 4 . . . 29007 1191 1 ½ ½ JJ 29007 1191 2 pint pint NN 29007 1191 3 of of IN 29007 1191 4 milk milk NN 29007 1191 5 . . . 29007 1192 1 6 6 CD 29007 1192 2 peppercorns peppercorn NNS 29007 1192 3 . . . 29007 1193 1 2 2 CD 29007 1193 2 tablespoonfuls tablespoonful NNS 29007 1193 3 of of IN 29007 1193 4 cream cream NN 29007 1193 5 , , , 29007 1193 6 or or CC 29007 1193 7 ½ ½ NN 29007 1193 8   _SP 29007 1193 9 oz oz UH 29007 1193 10 . . . 29007 1194 1 of of IN 29007 1194 2 butter butter NN 29007 1194 3 . . . 29007 1195 1 A a DT 29007 1195 2 small small JJ 29007 1195 3 piece piece NN 29007 1195 4 of of IN 29007 1195 5 onion onion NN 29007 1195 6 . . . 29007 1196 1 _ _ NNP 29007 1196 2 Method._--Steep method._--steep CD 29007 1196 3 the the DT 29007 1196 4 onion onion NN 29007 1196 5 and and CC 29007 1196 6 peppercorns peppercorns NNPS 29007 1196 7 in in IN 29007 1196 8 the the DT 29007 1196 9 milk milk NN 29007 1196 10 , , , 29007 1196 11 and and CC 29007 1196 12 put put VBD 29007 1196 13 the the DT 29007 1196 14 milk milk NN 29007 1196 15 on on RP 29007 1196 16 to to TO 29007 1196 17 boil boil VB 29007 1196 18 . . . 29007 1197 1 Then then RB 29007 1197 2 remove remove VB 29007 1197 3 the the DT 29007 1197 4 onions onion NNS 29007 1197 5 and and CC 29007 1197 6 peppercorns peppercorns NNPS 29007 1197 7 , , , 29007 1197 8 and and CC 29007 1197 9 sprinkle sprinkle VB 29007 1197 10 in in IN 29007 1197 11 the the DT 29007 1197 12 crumbs crumb NNS 29007 1197 13 . . . 29007 1198 1 Set set VB 29007 1198 2 the the DT 29007 1198 3 sauce sauce NN 29007 1198 4 by by IN 29007 1198 5 the the DT 29007 1198 6 side side NN 29007 1198 7 of of IN 29007 1198 8 the the DT 29007 1198 9 fire fire NN 29007 1198 10 for for IN 29007 1198 11 six six CD 29007 1198 12 minutes minute NNS 29007 1198 13 , , , 29007 1198 14 and and CC 29007 1198 15 then then RB 29007 1198 16 heat heat VBP 29007 1198 17 to to IN 29007 1198 18 boiling boiling NN 29007 1198 19 point point NN 29007 1198 20 , , , 29007 1198 21 adding add VBG 29007 1198 22 either either CC 29007 1198 23 the the DT 29007 1198 24 cream cream NN 29007 1198 25 or or CC 29007 1198 26 butter butter NN 29007 1198 27 . . . 29007 1199 1 Salt salt NN 29007 1199 2 must must MD 29007 1199 3 be be VB 29007 1199 4 added add VBN 29007 1199 5 to to TO 29007 1199 6 taste taste VB 29007 1199 7 ; ; : 29007 1199 8 also also RB 29007 1199 9 a a DT 29007 1199 10 little little JJ 29007 1199 11 cayenne cayenne NN 29007 1199 12 . . . 29007 1200 1 Economical Economical NNP 29007 1200 2 Family Family NNP 29007 1200 3 Sauce Sauce NNP 29007 1200 4 . . . 29007 1201 1 _ _ NNP 29007 1201 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 1201 3   _SP 29007 1201 4 lb lb XX 29007 1201 5 . . . 29007 1202 1 of of IN 29007 1202 2 flour flour NN 29007 1202 3 . . . 29007 1203 1 1 1 CD 29007 1203 2 pint pint NN 29007 1203 3 of of IN 29007 1203 4 milk milk NN 29007 1203 5 . . . 29007 1204 1 1 1 CD 29007 1204 2 pint pint NN 29007 1204 3 of of IN 29007 1204 4 water water NN 29007 1204 5 . . . 29007 1205 1 1½ 1½ NNP 29007 1205 2   _SP 29007 1205 3 oz oz UH 29007 1205 4 . . . 29007 1206 1 butter butter NN 29007 1206 2 . . . 29007 1207 1 _ _ NNP 29007 1207 2 Method._--Mix Method._--Mix NNP 29007 1207 3 the the DT 29007 1207 4 flour flour NN 29007 1207 5 very very RB 29007 1207 6 smoothly smoothly RB 29007 1207 7 with with IN 29007 1207 8 a a DT 29007 1207 9 little little JJ 29007 1207 10 water water NN 29007 1207 11 . . . 29007 1208 1 Put put VB 29007 1208 2 the the DT 29007 1208 3 rest rest NN 29007 1208 4 of of IN 29007 1208 5 the the DT 29007 1208 6 water water NN 29007 1208 7 , , , 29007 1208 8 with with IN 29007 1208 9 the the DT 29007 1208 10 milk milk NN 29007 1208 11 and and CC 29007 1208 12 butter butter NN 29007 1208 13 , , , 29007 1208 14 in in IN 29007 1208 15 a a DT 29007 1208 16 saucepan saucepan NN 29007 1208 17 on on IN 29007 1208 18 the the DT 29007 1208 19 fire fire NN 29007 1208 20 to to TO 29007 1208 21 boil boil VB 29007 1208 22 . . . 29007 1209 1 When when WRB 29007 1209 2 it -PRON- PRP 29007 1209 3 boils boil VBZ 29007 1209 4 , , , 29007 1209 5 put put VBN 29007 1209 6 in in IN 29007 1209 7 the the DT 29007 1209 8 flour flour NN 29007 1209 9 , , , 29007 1209 10 stirring stir VBG 29007 1209 11 until until IN 29007 1209 12 the the DT 29007 1209 13 sauce sauce NN 29007 1209 14 is be VBZ 29007 1209 15 cooked cook VBN 29007 1209 16 . . . 29007 1210 1 Add add VB 29007 1210 2 pepper pepper NN 29007 1210 3 and and CC 29007 1210 4 salt salt NN 29007 1210 5 to to IN 29007 1210 6 taste taste NN 29007 1210 7 . . . 29007 1211 1 If if IN 29007 1211 2 liked like VBN 29007 1211 3 , , , 29007 1211 4 a a DT 29007 1211 5 few few JJ 29007 1211 6 drops drop NNS 29007 1211 7 of of IN 29007 1211 8 lemon lemon NN 29007 1211 9 juice juice NN 29007 1211 10 or or CC 29007 1211 11 vinegar vinegar NN 29007 1211 12 may may MD 29007 1211 13 be be VB 29007 1211 14 added add VBN 29007 1211 15 . . . 29007 1212 1 This this DT 29007 1212 2 sauce sauce NN 29007 1212 3 will will MD 29007 1212 4 form form VB 29007 1212 5 the the DT 29007 1212 6 basis basis NN 29007 1212 7 of of IN 29007 1212 8 many many JJ 29007 1212 9 other other JJ 29007 1212 10 plain plain JJ 29007 1212 11 sauces sauce NNS 29007 1212 12 : : : 29007 1212 13 To to TO 29007 1212 14 use use VB 29007 1212 15 with with IN 29007 1212 16 fish fish NN 29007 1212 17 , , , 29007 1212 18 put put VBN 29007 1212 19 in in RP 29007 1212 20 a a DT 29007 1212 21 tablespoonful tablespoonful NN 29007 1212 22 of of IN 29007 1212 23 anchovy anchovy NN 29007 1212 24 . . . 29007 1213 1 Onion onion NN 29007 1213 2 sauce sauce NN 29007 1213 3 is be VBZ 29007 1213 4 made make VBN 29007 1213 5 by by IN 29007 1213 6 adding add VBG 29007 1213 7 cooked cook VBN 29007 1213 8 and and CC 29007 1213 9 chopped chop VBN 29007 1213 10 onions onion NNS 29007 1213 11 when when WRB 29007 1213 12 the the DT 29007 1213 13 sauce sauce NN 29007 1213 14 is be VBZ 29007 1213 15 ready ready JJ 29007 1213 16 . . . 29007 1214 1 Caper caper NN 29007 1214 2 sauce sauce NN 29007 1214 3 , , , 29007 1214 4 by by IN 29007 1214 5 adding add VBG 29007 1214 6 capers caper NNS 29007 1214 7 ; ; : 29007 1214 8 or or CC 29007 1214 9 , , , 29007 1214 10 as as IN 29007 1214 11 a a DT 29007 1214 12 substitute substitute NN 29007 1214 13 , , , 29007 1214 14 chopped chop VBN 29007 1214 15 gherkin gherkin NN 29007 1214 16 . . . 29007 1215 1 This this DT 29007 1215 2 sauce sauce NN 29007 1215 3 may may MD 29007 1215 4 be be VB 29007 1215 5 made make VBN 29007 1215 6 still still RB 29007 1215 7 more more RBR 29007 1215 8 economically economically RB 29007 1215 9 by by IN 29007 1215 10 using use VBG 29007 1215 11 water water NN 29007 1215 12 only only RB 29007 1215 13 instead instead RB 29007 1215 14 of of IN 29007 1215 15 milk milk NN 29007 1215 16 . . . 29007 1216 1 Wine Wine NNP 29007 1216 2 Sauce Sauce NNP 29007 1216 3 . . . 29007 1217 1 _ _ NNP 29007 1217 2 Ingredients_--1 Ingredients_--1 NNP 29007 1217 3   _SP 29007 1217 4 oz oz NNP 29007 1217 5 . . . 29007 1218 1 of of IN 29007 1218 2 lump lump NNP 29007 1218 3 sugar sugar NN 29007 1218 4 . . . 29007 1219 1 ¼ ¼ NNP 29007 1219 2 pint pint NN 29007 1219 3 of of IN 29007 1219 4 water water NN 29007 1219 5 . . . 29007 1220 1 A a DT 29007 1220 2 wineglass wineglass NN 29007 1220 3 of of IN 29007 1220 4 sherry sherry NN 29007 1220 5 . . . 29007 1221 1 A a DT 29007 1221 2 few few JJ 29007 1221 3 drops drop NNS 29007 1221 4 of of IN 29007 1221 5 cochineal cochineal NN 29007 1221 6 . . . 29007 1222 1 A a DT 29007 1222 2 dessertspoonful dessertspoonful NN 29007 1222 3 of of IN 29007 1222 4 jam jam NN 29007 1222 5 . . . 29007 1223 1 _ _ NNP 29007 1223 2 Method._--Boil Method._--Boil NNP 29007 1223 3 the the DT 29007 1223 4 sugar sugar NN 29007 1223 5 and and CC 29007 1223 6 water water NN 29007 1223 7 together together RB 29007 1223 8 until until IN 29007 1223 9 reduced reduce VBN 29007 1223 10 to to IN 29007 1223 11 one one CD 29007 1223 12 half half NN 29007 1223 13 . . . 29007 1224 1 Add add VB 29007 1224 2 the the DT 29007 1224 3 jam jam NN 29007 1224 4 ; ; : 29007 1224 5 let let VB 29007 1224 6 it -PRON- PRP 29007 1224 7 melt melt VB 29007 1224 8 . . . 29007 1225 1 Then then RB 29007 1225 2 add add VB 29007 1225 3 the the DT 29007 1225 4 sherry sherry NN 29007 1225 5 and and CC 29007 1225 6 cochineal cochineal NN 29007 1225 7 , , , 29007 1225 8 and and CC 29007 1225 9 strain strain VB 29007 1225 10 . . . 29007 1226 1 Piquant Piquant NNP 29007 1226 2 Sauce Sauce NNP 29007 1226 3 . . . 29007 1227 1 _ _ NNP 29007 1227 2 Ingredients_--½ Ingredients_--½ NNP 29007 1227 3 pint pint NN 29007 1227 4 of of IN 29007 1227 5 brown brown JJ 29007 1227 6 sauce sauce NN 29007 1227 7 . . . 29007 1228 1 1 1 CD 29007 1228 2 tablespoonful tablespoonful JJ 29007 1228 3 of of IN 29007 1228 4 capers caper NNS 29007 1228 5 . . . 29007 1229 1 1 1 CD 29007 1229 2 tablespoonful tablespoonful JJ 29007 1229 3 of of IN 29007 1229 4 chopped chop VBN 29007 1229 5 gherkin gherkin NN 29007 1229 6 . . . 29007 1230 1 1 1 CD 29007 1230 2 tablespoonful tablespoonful JJ 29007 1230 3 of of IN 29007 1230 4 very very RB 29007 1230 5 finely finely RB 29007 1230 6 chopped chop VBN 29007 1230 7 shalot shalot NN 29007 1230 8 . . . 29007 1231 1 ¼ ¼ NNP 29007 1231 2 pint pint NNP 29007 1231 3 of of IN 29007 1231 4 vinegar vinegar NN 29007 1231 5 . . . 29007 1232 1 Pepper pepper NN 29007 1232 2 and and CC 29007 1232 3 salt salt NN 29007 1232 4 . . . 29007 1233 1 _ _ NNP 29007 1233 2 Method._--Simmer Method._--Simmer VBZ 29007 1233 3 the the DT 29007 1233 4 shalot shalot NN 29007 1233 5 , , , 29007 1233 6 capers caper NNS 29007 1233 7 , , , 29007 1233 8 and and CC 29007 1233 9 gherkin gherkin JJ 29007 1233 10 , , , 29007 1233 11 in in IN 29007 1233 12 the the DT 29007 1233 13 vinegar vinegar NN 29007 1233 14 until until IN 29007 1233 15 the the DT 29007 1233 16 shalot shalot NN 29007 1233 17 is be VBZ 29007 1233 18 quite quite RB 29007 1233 19 soft soft JJ 29007 1233 20 . . . 29007 1234 1 Pour pour VB 29007 1234 2 in in IN 29007 1234 3 the the DT 29007 1234 4 sauce sauce NN 29007 1234 5 , , , 29007 1234 6 and and CC 29007 1234 7 let let VB 29007 1234 8 it -PRON- PRP 29007 1234 9 boil boil VB 29007 1234 10 up up RP 29007 1234 11 . . . 29007 1235 1 Season season NN 29007 1235 2 to to TO 29007 1235 3 taste taste VB 29007 1235 4 . . . 29007 1236 1 Sauce Sauce NNP 29007 1236 2 Réforme Réforme NNP 29007 1236 3 . . . 29007 1237 1 _ _ NNP 29007 1237 2 Ingredients_--1 Ingredients_--1 NNP 29007 1237 3 pint pint NN 29007 1237 4 of of IN 29007 1237 5 brown brown JJ 29007 1237 6 sauce sauce NN 29007 1237 7 . . . 29007 1238 1 1 1 CD 29007 1238 2 wineglass wineglass NN 29007 1238 3 of of IN 29007 1238 4 port port NN 29007 1238 5 wine wine NN 29007 1238 6 . . . 29007 1239 1 1 1 CD 29007 1239 2 teaspoonful teaspoonful NN 29007 1239 3 of of IN 29007 1239 4 anchovy anchovy JJ 29007 1239 5 sauce sauce NN 29007 1239 6 . . . 29007 1240 1 1 1 CD 29007 1240 2 teaspoonful teaspoonful JJ 29007 1240 3 of of IN 29007 1240 4 Harvey Harvey NNP 29007 1240 5 's 's POS 29007 1240 6 sauce sauce NN 29007 1240 7 . . . 29007 1241 1 2 2 CD 29007 1241 2 tablespoonfuls tablespoonful NNS 29007 1241 3 of of IN 29007 1241 4 red red JJ 29007 1241 5 - - HYPH 29007 1241 6 currant currant NN 29007 1241 7 jelly jelly NN 29007 1241 8 . . . 29007 1242 1 _ _ NNP 29007 1242 2 Method._--Boil Method._--Boil NNP 29007 1242 3 all all PDT 29007 1242 4 the the DT 29007 1242 5 ingredients ingredient NNS 29007 1242 6 together together RB 29007 1242 7 , , , 29007 1242 8 and and CC 29007 1242 9 the the DT 29007 1242 10 sauce sauce NN 29007 1242 11 is be VBZ 29007 1242 12 ready ready JJ 29007 1242 13 . . . 29007 1243 1 Port port NN 29007 1243 2 - - HYPH 29007 1243 3 wine wine NN 29007 1243 4 Sauce sauce NN 29007 1243 5 for for IN 29007 1243 6 Wild Wild NNP 29007 1243 7 Duck Duck NNP 29007 1243 8 . . . 29007 1244 1 _ _ NNP 29007 1244 2 Ingredients_--2 Ingredients_--2 NNP 29007 1244 3 wineglasses wineglass NNS 29007 1244 4 of of IN 29007 1244 5 port port NN 29007 1244 6 . . . 29007 1245 1 Juice juice NN 29007 1245 2 of of IN 29007 1245 3 half half PDT 29007 1245 4 a a DT 29007 1245 5 lemon lemon NN 29007 1245 6 . . . 29007 1246 1 1 1 CD 29007 1246 2 finely finely RB 29007 1246 3 chopped chop VBN 29007 1246 4 shalot shalot NN 29007 1246 5 . . . 29007 1247 1 _ _ NNP 29007 1247 2 Method._--Boil Method._--Boil NNP 29007 1247 3 altogether altogether RB 29007 1247 4 and and CC 29007 1247 5 strain strain VB 29007 1247 6 . . . 29007 1248 1 Sweet Sweet NNP 29007 1248 2 Sauce Sauce NNP 29007 1248 3 . . . 29007 1249 1 _ _ NNP 29007 1249 2 Ingredients_--1 Ingredients_--1 NNP 29007 1249 3 teaspoonful teaspoonful NNP 29007 1249 4 of of IN 29007 1249 5 arrowroot arrowroot NNP 29007 1249 6 . . . 29007 1250 1 Juice juice NN 29007 1250 2 of of IN 29007 1250 3 half half PDT 29007 1250 4 a a DT 29007 1250 5 lemon lemon NN 29007 1250 6 and and CC 29007 1250 7 a a DT 29007 1250 8 little little JJ 29007 1250 9 rind rind NN 29007 1250 10 . . . 29007 1251 1 2 2 CD 29007 1251 2 tablespoonfuls tablespoonful NNS 29007 1251 3 of of IN 29007 1251 4 castor castor NN 29007 1251 5 sugar sugar NN 29007 1251 6 . . . 29007 1252 1 ½ ½ JJ 29007 1252 2 pint pint NN 29007 1252 3 of of IN 29007 1252 4 water water NN 29007 1252 5 . . . 29007 1253 1 _ _ NNP 29007 1253 2 Method._--Put Method._--Put NNP 29007 1253 3 the the DT 29007 1253 4 water water NN 29007 1253 5 with with IN 29007 1253 6 the the DT 29007 1253 7 lemon lemon NN 29007 1253 8 - - HYPH 29007 1253 9 rind rind NN 29007 1253 10 and and CC 29007 1253 11 sugar sugar VB 29007 1253 12 into into IN 29007 1253 13 a a DT 29007 1253 14 saucepan saucepan NN 29007 1253 15 to to TO 29007 1253 16 boil boil VB 29007 1253 17 . . . 29007 1254 1 Mix mix VB 29007 1254 2 the the DT 29007 1254 3 arrowroot arrowroot NN 29007 1254 4 smoothly smoothly RB 29007 1254 5 with with IN 29007 1254 6 a a DT 29007 1254 7 little little JJ 29007 1254 8 cold cold JJ 29007 1254 9 water water NN 29007 1254 10 . . . 29007 1255 1 When when WRB 29007 1255 2 the the DT 29007 1255 3 water water NN 29007 1255 4 in in IN 29007 1255 5 the the DT 29007 1255 6 saucepan saucepan NN 29007 1255 7 boils boil NNS 29007 1255 8 , , , 29007 1255 9 pour pour VB 29007 1255 10 it -PRON- PRP 29007 1255 11 in in RP 29007 1255 12 and and CC 29007 1255 13 stir stir VB 29007 1255 14 it -PRON- PRP 29007 1255 15 until until IN 29007 1255 16 it -PRON- PRP 29007 1255 17 thickens thicken VBZ 29007 1255 18 ; ; : 29007 1255 19 then then RB 29007 1255 20 strain strain VB 29007 1255 21 it -PRON- PRP 29007 1255 22 and and CC 29007 1255 23 add add VB 29007 1255 24 the the DT 29007 1255 25 lemon lemon NN 29007 1255 26 juice juice NN 29007 1255 27 . . . 29007 1256 1 A a DT 29007 1256 2 glass glass NN 29007 1256 3 of of IN 29007 1256 4 sherry sherry NN 29007 1256 5 may may MD 29007 1256 6 be be VB 29007 1256 7 added add VBN 29007 1256 8 to to IN 29007 1256 9 this this DT 29007 1256 10 sauce sauce NN 29007 1256 11 if if IN 29007 1256 12 desired desire VBN 29007 1256 13 . . . 29007 1257 1 German german JJ 29007 1257 2 Sauce sauce NN 29007 1257 3 . . . 29007 1258 1 _ _ NNP 29007 1258 2 Ingredients_--The ingredients_--the JJ 29007 1258 3 yolks yolk NNS 29007 1258 4 of of IN 29007 1258 5 2 2 CD 29007 1258 6 eggs egg NNS 29007 1258 7 . . . 29007 1259 1 1 1 CD 29007 1259 2 wineglass wineglass NN 29007 1259 3 of of IN 29007 1259 4 sherry sherry NN 29007 1259 5 . . . 29007 1260 1 1 1 CD 29007 1260 2 dessertspoonful dessertspoonful NN 29007 1260 3 of of IN 29007 1260 4 castor castor NN 29007 1260 5 sugar sugar NN 29007 1260 6 . . . 29007 1261 1 _ _ NNP 29007 1261 2 Method._--Put method._--put CD 29007 1261 3 all all PDT 29007 1261 4 the the DT 29007 1261 5 ingredients ingredient NNS 29007 1261 6 into into IN 29007 1261 7 a a DT 29007 1261 8 saucepan saucepan NN 29007 1261 9 , , , 29007 1261 10 and and CC 29007 1261 11 mill mill VB 29007 1261 12 over over IN 29007 1261 13 the the DT 29007 1261 14 fire fire NN 29007 1261 15 with with IN 29007 1261 16 a a DT 29007 1261 17 whisk whisk NN 29007 1261 18 until until IN 29007 1261 19 the the DT 29007 1261 20 sauce sauce NN 29007 1261 21 froths froth NNS 29007 1261 22 . . . 29007 1262 1 For for IN 29007 1262 2 a a DT 29007 1262 3 _ _ NNP 29007 1262 4 Christmas Christmas NNP 29007 1262 5 Pudding Pudding NNP 29007 1262 6 _ _ NNP 29007 1262 7 make make VB 29007 1262 8 the the DT 29007 1262 9 sauce sauce NN 29007 1262 10 with with IN 29007 1262 11 three three CD 29007 1262 12 yolks yolk NNS 29007 1262 13 , , , 29007 1262 14 and and CC 29007 1262 15 a a DT 29007 1262 16 wineglass wineglass NN 29007 1262 17 of of IN 29007 1262 18 brandy brandy NN 29007 1262 19 . . . 29007 1263 1 A a DT 29007 1263 2 Nice Nice NNP 29007 1263 3 Sweet Sweet NNP 29007 1263 4 Sauce Sauce NNP 29007 1263 5 . . . 29007 1264 1 _ _ NNP 29007 1264 2 Ingredients_--½ Ingredients_--½ NNP 29007 1264 3 pint pint NN 29007 1264 4 of of IN 29007 1264 5 plain plain JJ 29007 1264 6 white white JJ 29007 1264 7 sauce sauce NN 29007 1264 8 or or CC 29007 1264 9 melted melted JJ 29007 1264 10 butter butter NN 29007 1264 11 ( ( -LRB- 29007 1264 12 omitting omit VBG 29007 1264 13 the the DT 29007 1264 14 seasoning seasoning NN 29007 1264 15 ) ) -RRB- 29007 1264 16 . . . 29007 1265 1 1 1 CD 29007 1265 2 wineglass wineglass NN 29007 1265 3 of of IN 29007 1265 4 sherry sherry NN 29007 1265 5 or or CC 29007 1265 6 brandy brandy NN 29007 1265 7 . . . 29007 1266 1 2 2 CD 29007 1266 2 dessertspoonfuls dessertspoonful NNS 29007 1266 3 of of IN 29007 1266 4 castor castor NN 29007 1266 5 sugar sugar NN 29007 1266 6 . . . 29007 1267 1 _ _ NNP 29007 1267 2 Method._--Add method._--add CD 29007 1267 3 the the DT 29007 1267 4 wine wine NN 29007 1267 5 and and CC 29007 1267 6 sugar sugar NN 29007 1267 7 to to IN 29007 1267 8 the the DT 29007 1267 9 sauce sauce NN 29007 1267 10 , , , 29007 1267 11 and and CC 29007 1267 12 it -PRON- PRP 29007 1267 13 is be VBZ 29007 1267 14 ready ready JJ 29007 1267 15 for for IN 29007 1267 16 use use NN 29007 1267 17 . . . 29007 1268 1 Jam Jam NNP 29007 1268 2 Sauce Sauce NNP 29007 1268 3 . . . 29007 1269 1 _ _ NNP 29007 1269 2 Ingredients_--3 Ingredients_--3 NNP 29007 1269 3 tablespoonfuls tablespoonful NNS 29007 1269 4 of of IN 29007 1269 5 red red JJ 29007 1269 6 jam jam NN 29007 1269 7 . . . 29007 1270 1 ½ ½ JJ 29007 1270 2 pint pint NN 29007 1270 3 of of IN 29007 1270 4 water water NN 29007 1270 5 . . . 29007 1271 1 1 1 CD 29007 1271 2   _SP 29007 1271 3 oz oz UH 29007 1271 4 . . . 29007 1272 1 of of IN 29007 1272 2 lump lump NNP 29007 1272 3 sugar sugar NN 29007 1272 4 . . . 29007 1273 1 Juice juice NN 29007 1273 2 of of IN 29007 1273 3 half half PDT 29007 1273 4 a a DT 29007 1273 5 lemon lemon NN 29007 1273 6 . . . 29007 1274 1 _ _ NNP 29007 1274 2 Method._--Boil Method._--Boil NNP 29007 1274 3 the the DT 29007 1274 4 jam jam NN 29007 1274 5 , , , 29007 1274 6 sugar sugar NN 29007 1274 7 , , , 29007 1274 8 and and CC 29007 1274 9 water water NN 29007 1274 10 together together RB 29007 1274 11 for for IN 29007 1274 12 three three CD 29007 1274 13 minutes minute NNS 29007 1274 14 . . . 29007 1275 1 Add add VB 29007 1275 2 the the DT 29007 1275 3 lemon lemon NN 29007 1275 4 juice juice NN 29007 1275 5 , , , 29007 1275 6 and and CC 29007 1275 7 strain strain VB 29007 1275 8 . . . 29007 1276 1 The the DT 29007 1276 2 lemon lemon NN 29007 1276 3 may may MD 29007 1276 4 be be VB 29007 1276 5 omitted omit VBN 29007 1276 6 if if IN 29007 1276 7 the the DT 29007 1276 8 flavour flavour NN 29007 1276 9 is be VBZ 29007 1276 10 not not RB 29007 1276 11 liked like VBN 29007 1276 12 . . . 29007 1277 1 Apple Apple NNP 29007 1277 2 Sauce Sauce NNP 29007 1277 3 , , , 29007 1277 4 No no UH 29007 1277 5 . . . 29007 1278 1 1 1 LS 29007 1278 2 . . . 29007 1279 1 _ _ NNP 29007 1279 2 Ingredients_--6 ingredients_--6 JJ 29007 1279 3 good good JJ 29007 1279 4 - - HYPH 29007 1279 5 sized sized JJ 29007 1279 6 apples apple NNS 29007 1279 7 . . . 29007 1280 1 1 1 CD 29007 1280 2   _SP 29007 1280 3 oz oz UH 29007 1280 4 . . . 29007 1281 1 of of IN 29007 1281 2 butter butter NN 29007 1281 3 . . . 29007 1282 1 1 1 CD 29007 1282 2 tablespoonful tablespoonful JJ 29007 1282 3 of of IN 29007 1282 4 moist moist NN 29007 1282 5 sugar sugar NN 29007 1282 6 , , , 29007 1282 7 or or CC 29007 1282 8 more more RBR 29007 1282 9 , , , 29007 1282 10 according accord VBG 29007 1282 11 to to IN 29007 1282 12 taste taste NN 29007 1282 13 . . . 29007 1283 1 ½ ½ JJ 29007 1283 2 gill gill NN 29007 1283 3 of of IN 29007 1283 4 water water NN 29007 1283 5 . . . 29007 1284 1 _ _ NNP 29007 1284 2 Method._--Wash Method._--Wash NNP 29007 1284 3 the the DT 29007 1284 4 apples apple NNS 29007 1284 5 and and CC 29007 1284 6 slice slice VB 29007 1284 7 them -PRON- PRP 29007 1284 8 , , , 29007 1284 9 but but CC 29007 1284 10 do do VBP 29007 1284 11 not not RB 29007 1284 12 peel peel VB 29007 1284 13 or or CC 29007 1284 14 core core VB 29007 1284 15 them -PRON- PRP 29007 1284 16 . . . 29007 1285 1 Put put VB 29007 1285 2 them -PRON- PRP 29007 1285 3 in in IN 29007 1285 4 a a DT 29007 1285 5 stewpan stewpan NN 29007 1285 6 with with IN 29007 1285 7 the the DT 29007 1285 8 water water NN 29007 1285 9 , , , 29007 1285 10 butter butter NN 29007 1285 11 , , , 29007 1285 12 and and CC 29007 1285 13 sugar sugar NN 29007 1285 14 . . . 29007 1286 1 Stew Stew NNP 29007 1286 2 gently gently RB 29007 1286 3 for for IN 29007 1286 4 about about RB 29007 1286 5 thirty thirty CD 29007 1286 6 minutes minute NNS 29007 1286 7 , , , 29007 1286 8 stirring stir VBG 29007 1286 9 occasionally occasionally RB 29007 1286 10 . . . 29007 1287 1 Rub rub VB 29007 1287 2 them -PRON- PRP 29007 1287 3 quickly quickly RB 29007 1287 4 through through IN 29007 1287 5 a a DT 29007 1287 6 hair hair NN 29007 1287 7 sieve sieve NN 29007 1287 8 , , , 29007 1287 9 and and CC 29007 1287 10 put put VBD 29007 1287 11 the the DT 29007 1287 12 sauce sauce NN 29007 1287 13 in in IN 29007 1287 14 a a DT 29007 1287 15 hot hot JJ 29007 1287 16 tureen tureen NN 29007 1287 17 . . . 29007 1288 1 The the DT 29007 1288 2 hair hair NN 29007 1288 3 sieve sieve NN 29007 1288 4 keeps keep VBZ 29007 1288 5 back back RP 29007 1288 6 the the DT 29007 1288 7 rind rind NN 29007 1288 8 and and CC 29007 1288 9 pips pip NNS 29007 1288 10 . . . 29007 1289 1 Apple Apple NNP 29007 1289 2 Sauce Sauce NNP 29007 1289 3 , , , 29007 1289 4 No no UH 29007 1289 5 . . . 29007 1290 1 2 2 LS 29007 1290 2 . . . 29007 1291 1 _ _ NNP 29007 1291 2 Ingredients_--6 ingredients_--6 RB 29007 1291 3 large large JJ 29007 1291 4 apples apple NNS 29007 1291 5 . . . 29007 1292 1 1 1 CD 29007 1292 2   _SP 29007 1292 3 oz oz UH 29007 1292 4 . . . 29007 1293 1 of of IN 29007 1293 2 butter butter NN 29007 1293 3 . . . 29007 1294 1 1 1 CD 29007 1294 2 tablespoonful tablespoonful JJ 29007 1294 3 or or CC 29007 1294 4 more more JJR 29007 1294 5 of of IN 29007 1294 6 moist moist JJ 29007 1294 7 sugar sugar NN 29007 1294 8 . . . 29007 1295 1 ½ ½ JJ 29007 1295 2 gill gill NN 29007 1295 3 of of IN 29007 1295 4 water water NN 29007 1295 5 . . . 29007 1296 1 _ _ NNP 29007 1296 2 Method._--Peel Method._--Peel NNP 29007 1296 3 , , , 29007 1296 4 core core NN 29007 1296 5 , , , 29007 1296 6 and and CC 29007 1296 7 slice slice VB 29007 1296 8 the the DT 29007 1296 9 apples apple NNS 29007 1296 10 . . . 29007 1297 1 Stew stew VB 29007 1297 2 them -PRON- PRP 29007 1297 3 with with IN 29007 1297 4 the the DT 29007 1297 5 water water NN 29007 1297 6 , , , 29007 1297 7 sugar sugar NN 29007 1297 8 , , , 29007 1297 9 and and CC 29007 1297 10 butter butter NN 29007 1297 11 until until IN 29007 1297 12 tender tender NN 29007 1297 13 . . . 29007 1298 1 Then then RB 29007 1298 2 beat beat VB 29007 1298 3 to to IN 29007 1298 4 a a DT 29007 1298 5 pulp pulp NN 29007 1298 6 with with IN 29007 1298 7 a a DT 29007 1298 8 fork fork NN 29007 1298 9 . . . 29007 1299 1 Mint Mint NNP 29007 1299 2 Sauce Sauce NNP 29007 1299 3 . . . 29007 1300 1 _ _ NNP 29007 1300 2 Ingredients_--3 Ingredients_--3 NNP 29007 1300 3 tablespoonfuls tablespoonful NNS 29007 1300 4 of of IN 29007 1300 5 finely finely RB 29007 1300 6 - - HYPH 29007 1300 7 chopped chop VBN 29007 1300 8 fresh fresh JJ 29007 1300 9 mint mint NN 29007 1300 10 . . . 29007 1301 1 1 1 CD 29007 1301 2 tablespoonful tablespoonful JJ 29007 1301 3 of of IN 29007 1301 4 sugar sugar NN 29007 1301 5 . . . 29007 1302 1 ¼ ¼ NNP 29007 1302 2 pint pint NNP 29007 1302 3 of of IN 29007 1302 4 vinegar vinegar NN 29007 1302 5 . . . 29007 1303 1 _ _ NNP 29007 1303 2 Method._--Mix Method._--Mix NNP 29007 1303 3 all all RB 29007 1303 4 together together RB 29007 1303 5 , , , 29007 1303 6 and and CC 29007 1303 7 let let VB 29007 1303 8 the the DT 29007 1303 9 sauce sauce NN 29007 1303 10 stand stand VB 29007 1303 11 for for IN 29007 1303 12 an an DT 29007 1303 13 hour hour NN 29007 1303 14 before before IN 29007 1303 15 serving serve VBG 29007 1303 16 . . . 29007 1304 1 Horse horse NN 29007 1304 2 - - HYPH 29007 1304 3 radish radish NN 29007 1304 4 Sauce sauce NN 29007 1304 5 . . . 29007 1305 1 _ _ NNP 29007 1305 2 Ingredients_--1 Ingredients_--1 NNP 29007 1305 3 stick stick NN 29007 1305 4 of of IN 29007 1305 5 horse horse NN 29007 1305 6 - - HYPH 29007 1305 7 radish radish NN 29007 1305 8 . . . 29007 1306 1 ½ ½ JJ 29007 1306 2 gill gill NN 29007 1306 3 of of IN 29007 1306 4 cream cream NN 29007 1306 5 . . . 29007 1307 1 1 1 CD 29007 1307 2 tablespoonful tablespoonful JJ 29007 1307 3 of of IN 29007 1307 4 vinegar vinegar NN 29007 1307 5 . . . 29007 1308 1 ½ ½ JJ 29007 1308 2 gill gill NN 29007 1308 3 of of IN 29007 1308 4 milk milk NN 29007 1308 5 . . . 29007 1309 1 1 1 CD 29007 1309 2 teaspoonful teaspoonful JJ 29007 1309 3 of of IN 29007 1309 4 ready ready JJ 29007 1309 5 - - HYPH 29007 1309 6 made make VBN 29007 1309 7 mustard mustard NN 29007 1309 8 . . . 29007 1310 1 1 1 CD 29007 1310 2 teaspoonful teaspoonful JJ 29007 1310 3 of of IN 29007 1310 4 castor castor NN 29007 1310 5 sugar sugar NN 29007 1310 6 . . . 29007 1311 1 Pepper pepper NN 29007 1311 2 and and CC 29007 1311 3 salt salt NN 29007 1311 4 . . . 29007 1312 1 _ _ NNP 29007 1312 2 Method._--Scrape method._--scrape CD 29007 1312 3 the the DT 29007 1312 4 horse horse NN 29007 1312 5 - - HYPH 29007 1312 6 radish radish NN 29007 1312 7 finely finely RB 29007 1312 8 , , , 29007 1312 9 and and CC 29007 1312 10 mix mix VB 29007 1312 11 with with IN 29007 1312 12 all all PDT 29007 1312 13 the the DT 29007 1312 14 other other JJ 29007 1312 15 ingredients ingredient NNS 29007 1312 16 . . . 29007 1313 1 If if IN 29007 1313 2 cream cream NN 29007 1313 3 is be VBZ 29007 1313 4 not not RB 29007 1313 5 to to TO 29007 1313 6 be be VB 29007 1313 7 had have VBN 29007 1313 8 , , , 29007 1313 9 use use VB 29007 1313 10 milk milk NN 29007 1313 11 thickened thicken VBN 29007 1313 12 with with IN 29007 1313 13 a a DT 29007 1313 14 little little JJ 29007 1313 15 cornflour cornflour NN 29007 1313 16 . . . 29007 1314 1 But but CC 29007 1314 2 it -PRON- PRP 29007 1314 3 is be VBZ 29007 1314 4 not not RB 29007 1314 5 so so RB 29007 1314 6 good good JJ 29007 1314 7 . . . 29007 1315 1 Gravy Gravy NNP 29007 1315 2 for for IN 29007 1315 3 Made Made NNP 29007 1315 4 Dishes dish NNS 29007 1315 5 . . . 29007 1316 1 _ _ NNP 29007 1316 2 Ingredients_--1 Ingredients_--1 NNP 29007 1316 3   _SP 29007 1316 4 lb lb XX 29007 1316 5 . . . 29007 1317 1 of of IN 29007 1317 2 gravy gravy NNP 29007 1317 3 beef beef NNP 29007 1317 4 . . . 29007 1318 1 1 1 CD 29007 1318 2 quart quart NN 29007 1318 3 of of IN 29007 1318 4 water water NN 29007 1318 5 . . . 29007 1319 1 A a DT 29007 1319 2 piece piece NN 29007 1319 3 of of IN 29007 1319 4 onion onion NN 29007 1319 5 , , , 29007 1319 6 carrot carrot NNP 29007 1319 7 , , , 29007 1319 8 and and CC 29007 1319 9 turnip turnip NNP 29007 1319 10 . . . 29007 1320 1 1 1 CD 29007 1320 2 sprig sprig NNP 29007 1320 3 of of IN 29007 1320 4 parsley parsley NNP 29007 1320 5 . . . 29007 1321 1 Thyme Thyme NNP 29007 1321 2 and and CC 29007 1321 3 marjoram marjoram NNP 29007 1321 4 . . . 29007 1322 1 Pepper pepper NN 29007 1322 2 and and CC 29007 1322 3 salt salt NN 29007 1322 4 to to IN 29007 1322 5 taste taste NN 29007 1322 6 . . . 29007 1323 1 _ _ NNP 29007 1323 2 Method._--Cut Method._--Cut NNP 29007 1323 3 the the DT 29007 1323 4 beef beef NN 29007 1323 5 into into IN 29007 1323 6 small small JJ 29007 1323 7 pieces piece NNS 29007 1323 8 . . . 29007 1324 1 Put put VB 29007 1324 2 it -PRON- PRP 29007 1324 3 with with IN 29007 1324 4 the the DT 29007 1324 5 vegetables vegetable NNS 29007 1324 6 into into IN 29007 1324 7 a a DT 29007 1324 8 stewpan stewpan NN 29007 1324 9 with with IN 29007 1324 10 the the DT 29007 1324 11 water water NN 29007 1324 12 , , , 29007 1324 13 and and CC 29007 1324 14 simmer simmer NN 29007 1324 15 very very RB 29007 1324 16 gently gently RB 29007 1324 17 for for IN 29007 1324 18 four four CD 29007 1324 19 hours hour NNS 29007 1324 20 ; ; : 29007 1324 21 then then RB 29007 1324 22 strain strain VB 29007 1324 23 . . . 29007 1325 1 If if IN 29007 1325 2 a a DT 29007 1325 3 thick thick JJ 29007 1325 4 gravy gravy NN 29007 1325 5 is be VBZ 29007 1325 6 required require VBN 29007 1325 7 , , , 29007 1325 8 thicken thicken VBN 29007 1325 9 with with IN 29007 1325 10 one one CD 29007 1325 11 and and CC 29007 1325 12 a a DT 29007 1325 13 half half NN 29007 1325 14 ounces ounce NNS 29007 1325 15 of of IN 29007 1325 16 flour flour NN 29007 1325 17 ; ; : 29007 1325 18 add add VB 29007 1325 19 pepper pepper NN 29007 1325 20 and and CC 29007 1325 21 salt salt NN 29007 1325 22 to to IN 29007 1325 23 taste taste NN 29007 1325 24 . . . 29007 1326 1 To to IN 29007 1326 2 this this DT 29007 1326 3 gravy gravy NN 29007 1326 4 may may MD 29007 1326 5 be be VB 29007 1326 6 added add VBN 29007 1326 7 a a DT 29007 1326 8 little little JJ 29007 1326 9 sauce sauce NN 29007 1326 10 , , , 29007 1326 11 catsup catsup NN 29007 1326 12 , , , 29007 1326 13 port port NN 29007 1326 14 or or CC 29007 1326 15 sherry sherry VB 29007 1326 16 wine wine NN 29007 1326 17 , , , 29007 1326 18 & & CC 29007 1326 19 c. c. NNP 29007 1326 20 , , , 29007 1326 21 according accord VBG 29007 1326 22 to to IN 29007 1326 23 the the DT 29007 1326 24 purpose purpose NN 29007 1326 25 for for IN 29007 1326 26 which which WDT 29007 1326 27 it -PRON- PRP 29007 1326 28 is be VBZ 29007 1326 29 required require VBN 29007 1326 30 . . . 29007 1327 1 Scraps scrap NNS 29007 1327 2 of of IN 29007 1327 3 cooked cook VBN 29007 1327 4 meat meat NN 29007 1327 5 and and CC 29007 1327 6 bones bone NNS 29007 1327 7 may may MD 29007 1327 8 be be VB 29007 1327 9 substituted substitute VBN 29007 1327 10 for for IN 29007 1327 11 the the DT 29007 1327 12 fresh fresh JJ 29007 1327 13 meat meat NN 29007 1327 14 where where WRB 29007 1327 15 economy economy NN 29007 1327 16 must must MD 29007 1327 17 be be VB 29007 1327 18 studied study VBN 29007 1327 19 . . . 29007 1328 1 Glaze Glaze NNP 29007 1328 2 . . . 29007 1329 1 Boil boil VB 29007 1329 2 down down RP 29007 1329 3 one one CD 29007 1329 4 or or CC 29007 1329 5 two two CD 29007 1329 6 quarts quart NNS 29007 1329 7 of of IN 29007 1329 8 second second JJ 29007 1329 9 stock stock NN 29007 1329 10 ( ( -LRB- 29007 1329 11 which which WDT 29007 1329 12 will will MD 29007 1329 13 jelly jelly RB 29007 1329 14 when when WRB 29007 1329 15 cold cold JJ 29007 1329 16 ) ) -RRB- 29007 1329 17 until until IN 29007 1329 18 it -PRON- PRP 29007 1329 19 is be VBZ 29007 1329 20 quite quite RB 29007 1329 21 thick thick JJ 29007 1329 22 , , , 29007 1329 23 and and CC 29007 1329 24 coats coat VBZ 29007 1329 25 a a DT 29007 1329 26 spoon spoon NN 29007 1329 27 . . . 29007 1330 1 One one CD 29007 1330 2 quart quart NN 29007 1330 3 may may MD 29007 1330 4 be be VB 29007 1330 5 boiled boil VBN 29007 1330 6 down down RP 29007 1330 7 to to IN 29007 1330 8 a a DT 29007 1330 9 quarter quarter NN 29007 1330 10 of of IN 29007 1330 11 a a DT 29007 1330 12 pint pint NN 29007 1330 13 . . . 29007 1331 1 Pour pour VB 29007 1331 2 it -PRON- PRP 29007 1331 3 into into IN 29007 1331 4 a a DT 29007 1331 5 jar jar NN 29007 1331 6 . . . 29007 1332 1 When when WRB 29007 1332 2 wanted want VBN 29007 1332 3 for for IN 29007 1332 4 use use NN 29007 1332 5 , , , 29007 1332 6 put put VB 29007 1332 7 the the DT 29007 1332 8 jar jar NN 29007 1332 9 to to TO 29007 1332 10 stand stand VB 29007 1332 11 in in IN 29007 1332 12 a a DT 29007 1332 13 saucepan saucepan NN 29007 1332 14 of of IN 29007 1332 15 boiling boil VBG 29007 1332 16 water water NN 29007 1332 17 until until IN 29007 1332 18 it -PRON- PRP 29007 1332 19 is be VBZ 29007 1332 20 dissolved dissolve VBN 29007 1332 21 . . . 29007 1333 1 Glaze Glaze NNP 29007 1333 2 is be VBZ 29007 1333 3 used use VBN 29007 1333 4 for for IN 29007 1333 5 enriching enrich VBG 29007 1333 6 gravies gravy NNS 29007 1333 7 and and CC 29007 1333 8 soups soup NNS 29007 1333 9 , , , 29007 1333 10 and and CC 29007 1333 11 for for IN 29007 1333 12 glazing glaze VBG 29007 1333 13 meat meat NN 29007 1333 14 . . . 29007 1334 1 Cheap cheap JJ 29007 1334 2 Glaze Glaze NNP 29007 1334 3 for for IN 29007 1334 4 Meat meat NN 29007 1334 5 . . . 29007 1335 1 _ _ NNP 29007 1335 2 Ingredients_--3 Ingredients_--3 NNP 29007 1335 3 teaspoonfuls teaspoonful NNS 29007 1335 4 of of IN 29007 1335 5 Liebig Liebig NNP 29007 1335 6 's 's POS 29007 1335 7 Extract Extract NNP 29007 1335 8 of of IN 29007 1335 9 Meat Meat NNP 29007 1335 10 . . . 29007 1336 1 ½ ½ JJ 29007 1336 2   _SP 29007 1336 3 oz oz UH 29007 1336 4 . . . 29007 1337 1 of of IN 29007 1337 2 Nelson Nelson NNP 29007 1337 3 's 's POS 29007 1337 4 or or CC 29007 1337 5 Swinborne Swinborne NNP 29007 1337 6 's 's POS 29007 1337 7 Gelatine Gelatine NNP 29007 1337 8 , , , 29007 1337 9 or or CC 29007 1337 10 isinglass isinglass NN 29007 1337 11 . . . 29007 1338 1 Pepper pepper NN 29007 1338 2 and and CC 29007 1338 3 salt salt NN 29007 1338 4 . . . 29007 1339 1 ½ ½ JJ 29007 1339 2 pint pint NN 29007 1339 3 of of IN 29007 1339 4 cold cold JJ 29007 1339 5 water water NN 29007 1339 6 . . . 29007 1340 1 _ _ NNP 29007 1340 2 Method._--Soak Method._--Soak NNP 29007 1340 3 the the DT 29007 1340 4 gelatine gelatine NN 29007 1340 5 in in IN 29007 1340 6 the the DT 29007 1340 7 water water NN 29007 1340 8 for for IN 29007 1340 9 three three CD 29007 1340 10 - - HYPH 29007 1340 11 quarters quarter NNS 29007 1340 12 of of IN 29007 1340 13 an an DT 29007 1340 14 hour hour NN 29007 1340 15 . . . 29007 1341 1 Add add VB 29007 1341 2 the the DT 29007 1341 3 meat meat NN 29007 1341 4 extract extract NN 29007 1341 5 , , , 29007 1341 6 and and CC 29007 1341 7 pepper pepper NN 29007 1341 8 and and CC 29007 1341 9 salt salt NN 29007 1341 10 . . . 29007 1342 1 Stir stir VB 29007 1342 2 and and CC 29007 1342 3 boil boil VB 29007 1342 4 until until IN 29007 1342 5 reduced reduce VBN 29007 1342 6 to to IN 29007 1342 7 about about RB 29007 1342 8 a a DT 29007 1342 9 quarter quarter NN 29007 1342 10 of of IN 29007 1342 11 a a DT 29007 1342 12 pint pint NN 29007 1342 13 . . . 29007 1343 1 This this DT 29007 1343 2 glaze glaze NN 29007 1343 3 can can MD 29007 1343 4 only only RB 29007 1343 5 be be VB 29007 1343 6 used use VBN 29007 1343 7 for for IN 29007 1343 8 glazing glaze VBG 29007 1343 9 meat meat NN 29007 1343 10 . . . 29007 1344 1 Béarnaise Béarnaise NNP 29007 1344 2 Sauce Sauce NNP 29007 1344 3 . . . 29007 1345 1 _ _ NNP 29007 1345 2 Ingredients_--1 Ingredients_--1 NNP 29007 1345 3 finely finely RB 29007 1345 4 - - HYPH 29007 1345 5 chopped chop VBN 29007 1345 6 shalot shalot NN 29007 1345 7 . . . 29007 1346 1 ½ ½ JJ 29007 1346 2 gill gill NN 29007 1346 3 of of IN 29007 1346 4 white white JJ 29007 1346 5 sauce sauce NN 29007 1346 6 . . . 29007 1347 1 1 1 CD 29007 1347 2 tablespoonful tablespoonful JJ 29007 1347 3 of of IN 29007 1347 4 taragon taragon NN 29007 1347 5 vinegar vinegar NN 29007 1347 6 . . . 29007 1348 1 The the DT 29007 1348 2 yolks yolk NNS 29007 1348 3 of of IN 29007 1348 4 4 4 CD 29007 1348 5 eggs egg NNS 29007 1348 6 . . . 29007 1349 1 1 1 CD 29007 1349 2 dessertspoonful dessertspoonful NN 29007 1349 3 of of IN 29007 1349 4 finely finely RB 29007 1349 5 - - HYPH 29007 1349 6 chopped chop VBN 29007 1349 7 parsley parsley NN 29007 1349 8 . . . 29007 1350 1 Pepper pepper NN 29007 1350 2 and and CC 29007 1350 3 salt salt NN 29007 1350 4 . . . 29007 1351 1 _ _ NNP 29007 1351 2 Method._--Put Method._--Put NNP 29007 1351 3 the the DT 29007 1351 4 shalot shalot NN 29007 1351 5 and and CC 29007 1351 6 vinegar vinegar VB 29007 1351 7 into into IN 29007 1351 8 a a DT 29007 1351 9 saucepan saucepan NN 29007 1351 10 ; ; : 29007 1351 11 boil boil VB 29007 1351 12 until until IN 29007 1351 13 the the DT 29007 1351 14 vinegar vinegar NN 29007 1351 15 has have VBZ 29007 1351 16 evaporated evaporate VBN 29007 1351 17 , , , 29007 1351 18 but but CC 29007 1351 19 do do VBP 29007 1351 20 not not RB 29007 1351 21 let let VB 29007 1351 22 the the DT 29007 1351 23 shalot shalot NN 29007 1351 24 burn burn VB 29007 1351 25 . . . 29007 1352 1 Add add VB 29007 1352 2 the the DT 29007 1352 3 eggs egg NNS 29007 1352 4 and and CC 29007 1352 5 sauce sauce NN 29007 1352 6 , , , 29007 1352 7 and and CC 29007 1352 8 mill mill VB 29007 1352 9 with with IN 29007 1352 10 a a DT 29007 1352 11 whisk whisk NN 29007 1352 12 until until IN 29007 1352 13 the the DT 29007 1352 14 eggs egg NNS 29007 1352 15 are be VBP 29007 1352 16 thick thick JJ 29007 1352 17 . . . 29007 1353 1 Add add VB 29007 1353 2 the the DT 29007 1353 3 parsley parsley NN 29007 1353 4 and and CC 29007 1353 5 pepper pepper NN 29007 1353 6 and and CC 29007 1353 7 salt salt NN 29007 1353 8 . . . 29007 1354 1 BREAKFAST breakfast NN 29007 1354 2 DISHES dish NNS 29007 1354 3 AND and CC 29007 1354 4 BEVERAGES beverages NN 29007 1354 5 . . . 29007 1355 1 Oatmeal Oatmeal NNP 29007 1355 2 Porridge Porridge NNP 29007 1355 3 . . . 29007 1356 1 _ _ NNP 29007 1356 2 Ingredients_--½ Ingredients_--½ NNP 29007 1356 3   _SP 29007 1356 4 lb lb XX 29007 1356 5 . . . 29007 1357 1 of of IN 29007 1357 2 coarse coarse NNP 29007 1357 3 oatmeal oatmeal NN 29007 1357 4 . . . 29007 1358 1 1 1 CD 29007 1358 2 quart quart NN 29007 1358 3 of of IN 29007 1358 4 water water NN 29007 1358 5 . . . 29007 1359 1 _ _ NNP 29007 1359 2 Method._--Put Method._--Put NNP 29007 1359 3 the the DT 29007 1359 4 water water NN 29007 1359 5 on on IN 29007 1359 6 to to TO 29007 1359 7 boil boil VB 29007 1359 8 . . . 29007 1360 1 When when WRB 29007 1360 2 boiling boil VBG 29007 1360 3 , , , 29007 1360 4 sprinkle sprinkle VB 29007 1360 5 in in IN 29007 1360 6 the the DT 29007 1360 7 oatmeal oatmeal NN 29007 1360 8 , , , 29007 1360 9 stirring stir VBG 29007 1360 10 all all PDT 29007 1360 11 the the DT 29007 1360 12 time time NN 29007 1360 13 . . . 29007 1361 1 When when WRB 29007 1361 2 it -PRON- PRP 29007 1361 3 thickens thicken VBZ 29007 1361 4 , , , 29007 1361 5 put put VBD 29007 1361 6 it -PRON- PRP 29007 1361 7 by by IN 29007 1361 8 the the DT 29007 1361 9 side side NN 29007 1361 10 of of IN 29007 1361 11 the the DT 29007 1361 12 fire fire NN 29007 1361 13 , , , 29007 1361 14 and and CC 29007 1361 15 stir stir VB 29007 1361 16 occasionally occasionally RB 29007 1361 17 . . . 29007 1362 1 Cook cook VB 29007 1362 2 it -PRON- PRP 29007 1362 3 for for IN 29007 1362 4 quite quite RB 29007 1362 5 three three CD 29007 1362 6 - - HYPH 29007 1362 7 quarters quarter NNS 29007 1362 8 of of IN 29007 1362 9 an an DT 29007 1362 10 hour hour NN 29007 1362 11 , , , 29007 1362 12 longer long RBR 29007 1362 13 if if IN 29007 1362 14 possible possible JJ 29007 1362 15 . . . 29007 1363 1 When when WRB 29007 1363 2 the the DT 29007 1363 3 time time NN 29007 1363 4 can can MD 29007 1363 5 be be VB 29007 1363 6 allowed allow VBN 29007 1363 7 , , , 29007 1363 8 three three CD 29007 1363 9 hours hour NNS 29007 1363 10 will will MD 29007 1363 11 not not RB 29007 1363 12 be be VB 29007 1363 13 too too RB 29007 1363 14 long long JJ 29007 1363 15 a a DT 29007 1363 16 time time NN 29007 1363 17 , , , 29007 1363 18 especially especially RB 29007 1363 19 if if IN 29007 1363 20 the the DT 29007 1363 21 porridge porridge NN 29007 1363 22 is be VBZ 29007 1363 23 for for IN 29007 1363 24 anyone anyone NN 29007 1363 25 with with IN 29007 1363 26 a a DT 29007 1363 27 weak weak JJ 29007 1363 28 digestion digestion NN 29007 1363 29 . . . 29007 1364 1 A a DT 29007 1364 2 better well JJR 29007 1364 3 plan plan NN 29007 1364 4 is be VBZ 29007 1364 5 to to TO 29007 1364 6 put put VB 29007 1364 7 the the DT 29007 1364 8 saucepan saucepan NN 29007 1364 9 containing contain VBG 29007 1364 10 it -PRON- PRP 29007 1364 11 , , , 29007 1364 12 after after IN 29007 1364 13 the the DT 29007 1364 14 contents content NNS 29007 1364 15 have have VBP 29007 1364 16 boiled boil VBN 29007 1364 17 for for IN 29007 1364 18 ten ten CD 29007 1364 19 minutes minute NNS 29007 1364 20 , , , 29007 1364 21 to to TO 29007 1364 22 stand stand VB 29007 1364 23 in in IN 29007 1364 24 a a DT 29007 1364 25 saucepan saucepan NN 29007 1364 26 of of IN 29007 1364 27 briskly briskly RB 29007 1364 28 boiling boiling NN 29007 1364 29 water water NN 29007 1364 30 ; ; : 29007 1364 31 it -PRON- PRP 29007 1364 32 will will MD 29007 1364 33 then then RB 29007 1364 34 cook cook VB 29007 1364 35 without without IN 29007 1364 36 danger danger NN 29007 1364 37 of of IN 29007 1364 38 burning burn VBG 29007 1364 39 , , , 29007 1364 40 and and CC 29007 1364 41 may may MD 29007 1364 42 be be VB 29007 1364 43 left leave VBN 29007 1364 44 for for IN 29007 1364 45 any any DT 29007 1364 46 length length NN 29007 1364 47 of of IN 29007 1364 48 time time NN 29007 1364 49 ; ; : 29007 1364 50 care care NN 29007 1364 51 only only RB 29007 1364 52 being be VBG 29007 1364 53 taken take VBN 29007 1364 54 that that IN 29007 1364 55 the the DT 29007 1364 56 water water NN 29007 1364 57 in in IN 29007 1364 58 the the DT 29007 1364 59 under under JJ 29007 1364 60 saucepan saucepan NN 29007 1364 61 does do VBZ 29007 1364 62 not not RB 29007 1364 63 boil boil VB 29007 1364 64 away away RP 29007 1364 65 . . . 29007 1365 1 Whole whole JJ 29007 1365 2 - - HYPH 29007 1365 3 meal meal NN 29007 1365 4 Porridge porridge NN 29007 1365 5 . . . 29007 1366 1 This this DT 29007 1366 2 may may MD 29007 1366 3 be be VB 29007 1366 4 made make VBN 29007 1366 5 in in IN 29007 1366 6 the the DT 29007 1366 7 same same JJ 29007 1366 8 way way NN 29007 1366 9 as as IN 29007 1366 10 oatmeal oatmeal NN 29007 1366 11 , , , 29007 1366 12 but but CC 29007 1366 13 it -PRON- PRP 29007 1366 14 requires require VBZ 29007 1366 15 even even RB 29007 1366 16 longer long RBR 29007 1366 17 cooking cook VBG 29007 1366 18 . . . 29007 1367 1 Dry Dry NNP 29007 1367 2 Toast Toast NNP 29007 1367 3 . . . 29007 1368 1 Cut cut VB 29007 1368 2 the the DT 29007 1368 3 bread bread NN 29007 1368 4 into into IN 29007 1368 5 rather rather RB 29007 1368 6 thin thin JJ 29007 1368 7 slices slice NNS 29007 1368 8 , , , 29007 1368 9 and and CC 29007 1368 10 remove remove VB 29007 1368 11 the the DT 29007 1368 12 crust crust NN 29007 1368 13 . . . 29007 1369 1 Toast toast VB 29007 1369 2 it -PRON- PRP 29007 1369 3 slowly slowly RB 29007 1369 4 , , , 29007 1369 5 holding hold VBG 29007 1369 6 it -PRON- PRP 29007 1369 7 at at IN 29007 1369 8 a a DT 29007 1369 9 little little JJ 29007 1369 10 distance distance NN 29007 1369 11 from from IN 29007 1369 12 a a DT 29007 1369 13 bright bright JJ 29007 1369 14 clear clear JJ 29007 1369 15 fire fire NN 29007 1369 16 . . . 29007 1370 1 When when WRB 29007 1370 2 ready ready JJ 29007 1370 3 , , , 29007 1370 4 put put VB 29007 1370 5 it -PRON- PRP 29007 1370 6 at at IN 29007 1370 7 once once RB 29007 1370 8 into into IN 29007 1370 9 the the DT 29007 1370 10 rack rack NN 29007 1370 11 ; ; : 29007 1370 12 because because IN 29007 1370 13 , , , 29007 1370 14 if if IN 29007 1370 15 the the DT 29007 1370 16 toast toast NN 29007 1370 17 is be VBZ 29007 1370 18 placed place VBN 29007 1370 19 flat flat RB 29007 1370 20 on on IN 29007 1370 21 a a DT 29007 1370 22 table table NN 29007 1370 23 , , , 29007 1370 24 it -PRON- PRP 29007 1370 25 loses lose VBZ 29007 1370 26 its -PRON- PRP$ 29007 1370 27 crispness crispness NN 29007 1370 28 . . . 29007 1371 1 The the DT 29007 1371 2 crusts crust NNS 29007 1371 3 may may MD 29007 1371 4 be be VB 29007 1371 5 soaked soak VBN 29007 1371 6 for for IN 29007 1371 7 plain plain JJ 29007 1371 8 puddings pudding NNS 29007 1371 9 , , , 29007 1371 10 or or CC 29007 1371 11 dried dry VBN 29007 1371 12 and and CC 29007 1371 13 powdered powder VBN 29007 1371 14 for for IN 29007 1371 15 bread bread NN 29007 1371 16 crumbs crumb NNS 29007 1371 17 . . . 29007 1372 1 Buttered Buttered NNP 29007 1372 2 Toast Toast NNP 29007 1372 3 . . . 29007 1373 1 Cut cut VB 29007 1373 2 the the DT 29007 1373 3 bread bread NN 29007 1373 4 about about IN 29007 1373 5 half half PDT 29007 1373 6 an an DT 29007 1373 7 inch inch NN 29007 1373 8 in in IN 29007 1373 9 thickness thickness NN 29007 1373 10 . . . 29007 1374 1 Toast toast NN 29007 1374 2 quickly quickly RB 29007 1374 3 in in IN 29007 1374 4 front front NN 29007 1374 5 of of IN 29007 1374 6 a a DT 29007 1374 7 clear clear JJ 29007 1374 8 fire fire NN 29007 1374 9 . . . 29007 1375 1 Put put VB 29007 1375 2 the the DT 29007 1375 3 butter butter NN 29007 1375 4 on on IN 29007 1375 5 directly directly RB 29007 1375 6 the the DT 29007 1375 7 toast toast NN 29007 1375 8 is be VBZ 29007 1375 9 taken take VBN 29007 1375 10 off off RP 29007 1375 11 the the DT 29007 1375 12 fork fork NN 29007 1375 13 , , , 29007 1375 14 and and CC 29007 1375 15 spread spread VBD 29007 1375 16 it -PRON- PRP 29007 1375 17 quickly quickly RB 29007 1375 18 . . . 29007 1376 1 Put put VB 29007 1376 2 the the DT 29007 1376 3 toast toast NN 29007 1376 4 on on IN 29007 1376 5 a a DT 29007 1376 6 _ _ NNP 29007 1376 7 hot hot JJ 29007 1376 8 _ _ NNP 29007 1376 9 plate plate NN 29007 1376 10 , , , 29007 1376 11 and and CC 29007 1376 12 take take VB 29007 1376 13 care care NN 29007 1376 14 that that IN 29007 1376 15 it -PRON- PRP 29007 1376 16 is be VBZ 29007 1376 17 served serve VBN 29007 1376 18 hot hot JJ 29007 1376 19 . . . 29007 1377 1 Toasted Toasted NNP 29007 1377 2 Bacon Bacon NNP 29007 1377 3 . . . 29007 1378 1 Cut cut VB 29007 1378 2 the the DT 29007 1378 3 bacon bacon NN 29007 1378 4 in in IN 29007 1378 5 thin thin JJ 29007 1378 6 slices slice NNS 29007 1378 7 , , , 29007 1378 8 and and CC 29007 1378 9 toast toast VB 29007 1378 10 it -PRON- PRP 29007 1378 11 in in IN 29007 1378 12 a a DT 29007 1378 13 small small JJ 29007 1378 14 Dutch dutch JJ 29007 1378 15 oven oven NN 29007 1378 16 or or CC 29007 1378 17 on on IN 29007 1378 18 a a DT 29007 1378 19 toasting toasting JJ 29007 1378 20 fork fork NN 29007 1378 21 until until IN 29007 1378 22 the the DT 29007 1378 23 fat fat NN 29007 1378 24 is be VBZ 29007 1378 25 transparent transparent JJ 29007 1378 26 . . . 29007 1379 1 Fried Fried NNP 29007 1379 2 Bacon Bacon NNP 29007 1379 3 . . . 29007 1380 1 Cut cut VB 29007 1380 2 the the DT 29007 1380 3 bacon bacon NN 29007 1380 4 in in IN 29007 1380 5 thin thin JJ 29007 1380 6 slices slice NNS 29007 1380 7 , , , 29007 1380 8 and and CC 29007 1380 9 fry fry VB 29007 1380 10 it -PRON- PRP 29007 1380 11 in in IN 29007 1380 12 its -PRON- PRP$ 29007 1380 13 own own JJ 29007 1380 14 fat fat NN 29007 1380 15 . . . 29007 1381 1 It -PRON- PRP 29007 1381 2 will will MD 29007 1381 3 be be VB 29007 1381 4 cooked cook VBN 29007 1381 5 when when WRB 29007 1381 6 the the DT 29007 1381 7 fat fat NN 29007 1381 8 is be VBZ 29007 1381 9 transparent transparent JJ 29007 1381 10 . . . 29007 1382 1 It -PRON- PRP 29007 1382 2 must must MD 29007 1382 3 not not RB 29007 1382 4 be be VB 29007 1382 5 cooked cook VBN 29007 1382 6 too too RB 29007 1382 7 quickly quickly RB 29007 1382 8 , , , 29007 1382 9 or or CC 29007 1382 10 the the DT 29007 1382 11 fat fat NN 29007 1382 12 will will MD 29007 1382 13 burn burn VB 29007 1382 14 up up RP 29007 1382 15 and and CC 29007 1382 16 be be VB 29007 1382 17 wasted waste VBN 29007 1382 18 . . . 29007 1383 1 Eggs Eggs NNP 29007 1383 2 and and CC 29007 1383 3 Bacon Bacon NNP 29007 1383 4 . . . 29007 1384 1 Toast toast NN 29007 1384 2 or or CC 29007 1384 3 fry fry VB 29007 1384 4 the the DT 29007 1384 5 bacon bacon NN 29007 1384 6 , , , 29007 1384 7 and and CC 29007 1384 8 lay lie VBD 29007 1384 9 a a DT 29007 1384 10 nicely nicely RB 29007 1384 11 poached poached JJ 29007 1384 12 egg egg NN 29007 1384 13 on on IN 29007 1384 14 each each DT 29007 1384 15 slice slice NN 29007 1384 16 . . . 29007 1385 1 Boiled boiled JJ 29007 1385 2 Eggs Eggs NNP 29007 1385 3 . . . 29007 1386 1 Put put VB 29007 1386 2 the the DT 29007 1386 3 eggs egg NNS 29007 1386 4 into into IN 29007 1386 5 boiling boiling NN 29007 1386 6 water water NN 29007 1386 7 , , , 29007 1386 8 and and CC 29007 1386 9 boil boil VB 29007 1386 10 an an DT 29007 1386 11 ordinary ordinary JJ 29007 1386 12 sized sized JJ 29007 1386 13 egg egg NN 29007 1386 14 for for IN 29007 1386 15 three three CD 29007 1386 16 minutes minute NNS 29007 1386 17 ; ; : 29007 1386 18 new new RB 29007 1386 19 - - HYPH 29007 1386 20 laid lay VBN 29007 1386 21 eggs egg NNS 29007 1386 22 will will MD 29007 1386 23 take take VB 29007 1386 24 one one CD 29007 1386 25 minute minute NN 29007 1386 26 longer long RBR 29007 1386 27 . . . 29007 1387 1 Eggs egg NNS 29007 1387 2 boiled boil VBD 29007 1387 3 five five CD 29007 1387 4 minutes minute NNS 29007 1387 5 will will MD 29007 1387 6 be be VB 29007 1387 7 nearly nearly RB 29007 1387 8 hard hard JJ 29007 1387 9 . . . 29007 1388 1 To to TO 29007 1388 2 make make VB 29007 1388 3 them -PRON- PRP 29007 1388 4 quite quite RB 29007 1388 5 firm firm JJ 29007 1388 6 , , , 29007 1388 7 boil boil VB 29007 1388 8 them -PRON- PRP 29007 1388 9 steadily steadily RB 29007 1388 10 for for IN 29007 1388 11 ten ten CD 29007 1388 12 minutes minute NNS 29007 1388 13 . . . 29007 1389 1 To to TO 29007 1389 2 make make VB 29007 1389 3 them -PRON- PRP 29007 1389 4 mealy mealy JJ 29007 1389 5 , , , 29007 1389 6 boil boil VB 29007 1389 7 them -PRON- PRP 29007 1389 8 for for IN 29007 1389 9 an an DT 29007 1389 10 hour hour NN 29007 1389 11 . . . 29007 1390 1 Poached poached JJ 29007 1390 2 Eggs Eggs NNP 29007 1390 3 . . . 29007 1391 1 Eggs egg NNS 29007 1391 2 for for IN 29007 1391 3 poaching poaching NN 29007 1391 4 should should MD 29007 1391 5 be be VB 29007 1391 6 perfectly perfectly RB 29007 1391 7 _ _ NNP 29007 1391 8 fresh fresh JJ 29007 1391 9 _ _ NNP 29007 1391 10 , , , 29007 1391 11 or or CC 29007 1391 12 they -PRON- PRP 29007 1391 13 will will MD 29007 1391 14 not not RB 29007 1391 15 keep keep VB 29007 1391 16 a a DT 29007 1391 17 nice nice JJ 29007 1391 18 shape shape NN 29007 1391 19 . . . 29007 1392 1 Let let VB 29007 1392 2 the the DT 29007 1392 3 water water NN 29007 1392 4 be be VB 29007 1392 5 quite quite RB 29007 1392 6 boiling boil VBG 29007 1392 7 ; ; : 29007 1392 8 add add VB 29007 1392 9 to to IN 29007 1392 10 it -PRON- PRP 29007 1392 11 a a DT 29007 1392 12 little little JJ 29007 1392 13 salt salt NN 29007 1392 14 . . . 29007 1393 1 Break break VB 29007 1393 2 the the DT 29007 1393 3 eggs egg NNS 29007 1393 4 into into IN 29007 1393 5 cups cup NNS 29007 1393 6 , , , 29007 1393 7 and and CC 29007 1393 8 slip slip VB 29007 1393 9 them -PRON- PRP 29007 1393 10 gently gently RB 29007 1393 11 into into IN 29007 1393 12 the the DT 29007 1393 13 boiling boiling NN 29007 1393 14 water water NN 29007 1393 15 . . . 29007 1394 1 As as RB 29007 1394 2 soon soon RB 29007 1394 3 as as IN 29007 1394 4 the the DT 29007 1394 5 white white NNP 29007 1394 6 is be VBZ 29007 1394 7 nicely nicely RB 29007 1394 8 set set VBN 29007 1394 9 , , , 29007 1394 10 remove remove VB 29007 1394 11 them -PRON- PRP 29007 1394 12 with with IN 29007 1394 13 a a DT 29007 1394 14 fish fish NN 29007 1394 15 slice slice NN 29007 1394 16 . . . 29007 1395 1 Trim trim VB 29007 1395 2 the the DT 29007 1395 3 eggs egg NNS 29007 1395 4 neatly neatly RB 29007 1395 5 , , , 29007 1395 6 and and CC 29007 1395 7 serve serve VB 29007 1395 8 them -PRON- PRP 29007 1395 9 on on IN 29007 1395 10 hot hot JJ 29007 1395 11 buttered buttered JJ 29007 1395 12 toast toast NN 29007 1395 13 . . . 29007 1396 1 An an DT 29007 1396 2 egg egg NN 29007 1396 3 - - HYPH 29007 1396 4 poacher poacher NN 29007 1396 5 will will MD 29007 1396 6 be be VB 29007 1396 7 found find VBN 29007 1396 8 very very RB 29007 1396 9 convenient convenient JJ 29007 1396 10 for for IN 29007 1396 11 cooking cook VBG 29007 1396 12 eggs egg NNS 29007 1396 13 this this DT 29007 1396 14 way way NN 29007 1396 15 . . . 29007 1397 1 Fried Fried NNP 29007 1397 2 Kidneys Kidneys NNP 29007 1397 3 . . . 29007 1398 1 _ _ NNP 29007 1398 2 Ingredients_--A Ingredients_--A NNP 29007 1398 3 few few JJ 29007 1398 4 kidneys kidney NNS 29007 1398 5 . . . 29007 1399 1 A a DT 29007 1399 2 little little JJ 29007 1399 3 butter butter NN 29007 1399 4 or or CC 29007 1399 5 dripping dripping NN 29007 1399 6 . . . 29007 1400 1 A a DT 29007 1400 2 little little JJ 29007 1400 3 flour flour NN 29007 1400 4 . . . 29007 1401 1 Some some DT 29007 1401 2 gravy gravy NN 29007 1401 3 . . . 29007 1402 1 Pepper pepper NN 29007 1402 2 and and CC 29007 1402 3 salt salt NN 29007 1402 4 . . . 29007 1403 1 _ _ NNP 29007 1403 2 Method._--Split method._--split RB 29007 1403 3 open open VBP 29007 1403 4 the the DT 29007 1403 5 kidneys kidney NNS 29007 1403 6 lengthwise lengthwise RB 29007 1403 7 . . . 29007 1404 1 Flour flour VB 29007 1404 2 them -PRON- PRP 29007 1404 3 and and CC 29007 1404 4 fry fry VB 29007 1404 5 them -PRON- PRP 29007 1404 6 slowly slowly RB 29007 1404 7 in in IN 29007 1404 8 the the DT 29007 1404 9 butter butter NN 29007 1404 10 or or CC 29007 1404 11 dripping drip VBG 29007 1404 12 for for IN 29007 1404 13 about about RB 29007 1404 14 four four CD 29007 1404 15 minutes minute NNS 29007 1404 16 . . . 29007 1405 1 Dish dish VB 29007 1405 2 them -PRON- PRP 29007 1405 3 on on IN 29007 1405 4 pieces piece NNS 29007 1405 5 of of IN 29007 1405 6 toast toast NN 29007 1405 7 . . . 29007 1406 1 Pour pour VB 29007 1406 2 the the DT 29007 1406 3 gravy gravy NN 29007 1406 4 into into IN 29007 1406 5 the the DT 29007 1406 6 pan pan NN 29007 1406 7 ; ; : 29007 1406 8 stir stir NN 29007 1406 9 and and CC 29007 1406 10 boil boil VB 29007 1406 11 for for IN 29007 1406 12 a a DT 29007 1406 13 minute minute NN 29007 1406 14 , , , 29007 1406 15 and and CC 29007 1406 16 then then RB 29007 1406 17 strain strain VB 29007 1406 18 round round IN 29007 1406 19 the the DT 29007 1406 20 kidneys kidney NNS 29007 1406 21 . . . 29007 1407 1 Kidneys Kidneys NNP 29007 1407 2 Toasted Toasted NNP 29007 1407 3 . . . 29007 1408 1 _ _ NNP 29007 1408 2 Ingredients_--Some ingredients_--some JJ 29007 1408 3 kidneys kidney NNS 29007 1408 4 . . . 29007 1409 1 Toasted toast VBN 29007 1409 2 bread bread NN 29007 1409 3 . . . 29007 1410 1 _ _ NNP 29007 1410 2 Method._--Split 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VB 29007 1412 13 the the DT 29007 1412 14 gravy gravy NN 29007 1412 15 . . . 29007 1413 1 Place place VB 29007 1413 2 the the DT 29007 1413 3 toast toast NN 29007 1413 4 on on IN 29007 1413 5 the the DT 29007 1413 6 dish dish NN 29007 1413 7 and and CC 29007 1413 8 put put VBD 29007 1413 9 the the DT 29007 1413 10 kidneys kidney NNS 29007 1413 11 on on IN 29007 1413 12 it -PRON- PRP 29007 1413 13 , , , 29007 1413 14 and and CC 29007 1413 15 sprinkle sprinkle VB 29007 1413 16 over over IN 29007 1413 17 them -PRON- PRP 29007 1413 18 a a DT 29007 1413 19 little little JJ 29007 1413 20 pepper pepper NN 29007 1413 21 and and CC 29007 1413 22 salt salt NN 29007 1413 23 . . . 29007 1414 1 Stewed Stewed NNP 29007 1414 2 Kidneys Kidneys NNP 29007 1414 3 . . . 29007 1415 1 _ _ NNP 29007 1415 2 Ingredients_--2 Ingredients_--2 NNP 29007 1415 3 or or CC 29007 1415 4 3 3 CD 29007 1415 5 kidneys kidney NNS 29007 1415 6 . . . 29007 1416 1 ½ ½ JJ 29007 1416 2 pint pint NN 29007 1416 3 of of IN 29007 1416 4 nice nice JJ 29007 1416 5 gravy gravy NN 29007 1416 6 . . . 29007 1417 1 1 1 CD 29007 1417 2 dessertspoonful dessertspoonful NN 29007 1417 3 of of IN 29007 1417 4 flour flour NN 29007 1417 5 . . . 29007 1418 1 Pepper pepper NN 29007 1418 2 and and CC 29007 1418 3 salt salt NN 29007 1418 4 to to IN 29007 1418 5 taste taste NN 29007 1418 6 . . . 29007 1419 1 Lemon lemon NN 29007 1419 2 juice juice NN 29007 1419 3 . . . 29007 1420 1 _ _ NNP 29007 1420 2 Method._--Mix Method._--Mix NNP 29007 1420 3 the the DT 29007 1420 4 flour flour NN 29007 1420 5 smoothly smoothly RB 29007 1420 6 with with IN 29007 1420 7 the the DT 29007 1420 8 gravy gravy NN 29007 1420 9 . . . 29007 1421 1 Put put VB 29007 1421 2 it -PRON- PRP 29007 1421 3 into into IN 29007 1421 4 a a DT 29007 1421 5 stewpan stewpan NN 29007 1421 6 , , , 29007 1421 7 and and CC 29007 1421 8 boil boil VB 29007 1421 9 well well RB 29007 1421 10 for for IN 29007 1421 11 three three CD 29007 1421 12 minutes minute NNS 29007 1421 13 . . . 29007 1422 1 Put put VB 29007 1422 2 in in IN 29007 1422 3 the the DT 29007 1422 4 kidneys kidney NNS 29007 1422 5 cut cut VBD 29007 1422 6 in in IN 29007 1422 7 slices slice NNS 29007 1422 8 , , , 29007 1422 9 and and CC 29007 1422 10 simmer simmer NN 29007 1422 11 gently gently RB 29007 1422 12 for for IN 29007 1422 13 about about RB 29007 1422 14 fifteen fifteen CD 29007 1422 15 minutes minute NNS 29007 1422 16 . . . 29007 1423 1 Add add VB 29007 1423 2 a a DT 29007 1423 3 squeeze squeeze NN 29007 1423 4 of of IN 29007 1423 5 lemon lemon NN 29007 1423 6 juice juice NN 29007 1423 7 ; ; : 29007 1423 8 pepper pepper NN 29007 1423 9 and and CC 29007 1423 10 salt salt NN 29007 1423 11 to to IN 29007 1423 12 taste taste NN 29007 1423 13 . . . 29007 1424 1 Serve serve VB 29007 1424 2 on on IN 29007 1424 3 a a DT 29007 1424 4 piece piece NN 29007 1424 5 of of IN 29007 1424 6 toast toast NN 29007 1424 7 , , , 29007 1424 8 and and CC 29007 1424 9 pour pour VB 29007 1424 10 the the DT 29007 1424 11 gravy gravy NN 29007 1424 12 over over RP 29007 1424 13 . . . 29007 1425 1 Stuffed Stuffed NNP 29007 1425 2 Kidneys Kidneys NNP 29007 1425 3 . . . 29007 1426 1 _ _ NNP 29007 1426 2 Ingredients_--3 Ingredients_--3 NNP 29007 1426 3 or or CC 29007 1426 4 4 4 CD 29007 1426 5 kidneys kidney NNS 29007 1426 6 . . . 29007 1427 1 ½ ½ JJ 29007 1427 2   _SP 29007 1427 3 oz oz UH 29007 1427 4 . . . 29007 1428 1 of of IN 29007 1428 2 butter butter NN 29007 1428 3 . . . 29007 1429 1 Half half PDT 29007 1429 2 a a DT 29007 1429 3 shalot shalot NN 29007 1429 4 , , , 29007 1429 5 chopped chop VBN 29007 1429 6 finely finely RB 29007 1429 7 . . . 29007 1430 1 1 1 CD 29007 1430 2 dessertspoonful dessertspoonful NN 29007 1430 3 of of IN 29007 1430 4 parsley parsley NN 29007 1430 5 . . . 29007 1431 1 1 1 CD 29007 1431 2 tablespoonful tablespoonful JJ 29007 1431 3 of of IN 29007 1431 4 bread bread NN 29007 1431 5 crumbs crumb NNS 29007 1431 6 . . . 29007 1432 1 A a DT 29007 1432 2 few few JJ 29007 1432 3 drops drop NNS 29007 1432 4 of of IN 29007 1432 5 lemon lemon NN 29007 1432 6 juice juice NN 29007 1432 7 . . . 29007 1433 1 A a DT 29007 1433 2 little little JJ 29007 1433 3 cayenne cayenne NN 29007 1433 4 . . . 29007 1434 1 Pepper pepper NN 29007 1434 2 and and CC 29007 1434 3 salt salt NN 29007 1434 4 . . . 29007 1435 1 _ _ NNP 29007 1435 2 Method._--Toast Method._--Toast NNP 29007 1435 3 or or CC 29007 1435 4 broil broil VB 29007 1435 5 the the DT 29007 1435 6 kidneys kidney NNS 29007 1435 7 and and CC 29007 1435 8 split split VBD 29007 1435 9 them -PRON- PRP 29007 1435 10 open open JJ 29007 1435 11 . . . 29007 1436 1 Fry fry PRP 29007 1436 2 the the DT 29007 1436 3 shalot shalot NN 29007 1436 4 in in IN 29007 1436 5 the the DT 29007 1436 6 butter butter NN 29007 1436 7 . . . 29007 1437 1 Mix mix VB 29007 1437 2 in in IN 29007 1437 3 the the DT 29007 1437 4 bread bread NN 29007 1437 5 crumbs crumb NNS 29007 1437 6 and and CC 29007 1437 7 parsley parsley NN 29007 1437 8 ; ; : 29007 1437 9 add add VB 29007 1437 10 lemon lemon NN 29007 1437 11 juice juice NN 29007 1437 12 , , , 29007 1437 13 cayenne cayenne NNP 29007 1437 14 pepper pepper NN 29007 1437 15 , , , 29007 1437 16 and and CC 29007 1437 17 salt salt NN 29007 1437 18 . . . 29007 1438 1 Lay lay VB 29007 1438 2 a a DT 29007 1438 3 little little JJ 29007 1438 4 of of IN 29007 1438 5 the the DT 29007 1438 6 stuffing stuffing NN 29007 1438 7 in in IN 29007 1438 8 each each DT 29007 1438 9 kidney kidney NN 29007 1438 10 and and CC 29007 1438 11 fold fold VB 29007 1438 12 it -PRON- PRP 29007 1438 13 over over RP 29007 1438 14 . . . 29007 1439 1 Serve serve VB 29007 1439 2 very very RB 29007 1439 3 hot hot JJ 29007 1439 4 . . . 29007 1440 1 Kidneys Kidneys NNP 29007 1440 2 à à NNP 29007 1440 3 la la NNP 29007 1440 4 Tartare Tartare NNP 29007 1440 5 . . . 29007 1441 1 _ _ NNP 29007 1441 2 Ingredients_--A Ingredients_--A NNP 29007 1441 3 few few JJ 29007 1441 4 kidneys kidney NNS 29007 1441 5 . . . 29007 1442 1 ½ ½ JJ 29007 1442 2 pint pint NN 29007 1442 3 of of IN 29007 1442 4 Tartare Tartare NNP 29007 1442 5 sauce sauce NN 29007 1442 6 . . . 29007 1443 1 _ _ NNP 29007 1443 2 Method._--Split Method._--Split NNP 29007 1443 3 the the DT 29007 1443 4 kidneys kidney NNS 29007 1443 5 open open VBP 29007 1443 6 , , , 29007 1443 7 and and CC 29007 1443 8 toast toast NN 29007 1443 9 or or CC 29007 1443 10 broil broil VB 29007 1443 11 them -PRON- PRP 29007 1443 12 nicely nicely RB 29007 1443 13 . . . 29007 1444 1 Serve serve VB 29007 1444 2 on on IN 29007 1444 3 toasted toasted JJ 29007 1444 4 bread bread NN 29007 1444 5 with with IN 29007 1444 6 Tartare Tartare NNP 29007 1444 7 sauce sauce NN 29007 1444 8 in in IN 29007 1444 9 a a DT 29007 1444 10 tureen tureen NN 29007 1444 11 . . . 29007 1445 1 Fried Fried NNP 29007 1445 2 Sausages Sausages NNPS 29007 1445 3 . . . 29007 1446 1 _ _ NNP 29007 1446 2 Ingredients_--Sausages Ingredients_--Sausages NNP 29007 1446 3 . . . 29007 1447 1 A a DT 29007 1447 2 little little JJ 29007 1447 3 butter butter NN 29007 1447 4 or or CC 29007 1447 5 dripping dripping NN 29007 1447 6 . . . 29007 1448 1 Some some DT 29007 1448 2 toasted toasted JJ 29007 1448 3 bread bread NN 29007 1448 4 . . . 29007 1449 1 _ _ NNP 29007 1449 2 Method._--Prick Method._--Prick NNP 29007 1449 3 the the DT 29007 1449 4 sausages sausage NNS 29007 1449 5 with with IN 29007 1449 6 a a DT 29007 1449 7 fork fork NN 29007 1449 8 , , , 29007 1449 9 and and CC 29007 1449 10 fry fry VB 29007 1449 11 them -PRON- PRP 29007 1449 12 with with IN 29007 1449 13 butter butter NN 29007 1449 14 or or CC 29007 1449 15 dripping drip VBG 29007 1449 16 , , , 29007 1449 17 turning turn VBG 29007 1449 18 them -PRON- PRP 29007 1449 19 that that IN 29007 1449 20 they -PRON- PRP 29007 1449 21 get get VBP 29007 1449 22 browned brown VBN 29007 1449 23 equally equally RB 29007 1449 24 . . . 29007 1450 1 Serve serve VB 29007 1450 2 them -PRON- PRP 29007 1450 3 on on IN 29007 1450 4 toasted toasted JJ 29007 1450 5 bread bread NN 29007 1450 6 , , , 29007 1450 7 with with IN 29007 1450 8 some some DT 29007 1450 9 nice nice JJ 29007 1450 10 gravy gravy NN 29007 1450 11 in in IN 29007 1450 12 a a DT 29007 1450 13 sauceboat sauceboat NN 29007 1450 14 . . . 29007 1451 1 Some some DT 29007 1451 2 people people NNS 29007 1451 3 like like IN 29007 1451 4 the the DT 29007 1451 5 toast toast NN 29007 1451 6 soaked soak VBD 29007 1451 7 in in IN 29007 1451 8 the the DT 29007 1451 9 fat fat NN 29007 1451 10 in in IN 29007 1451 11 the the DT 29007 1451 12 pan pan NN 29007 1451 13 , , , 29007 1451 14 but but CC 29007 1451 15 this this DT 29007 1451 16 is be VBZ 29007 1451 17 a a DT 29007 1451 18 matter matter NN 29007 1451 19 of of IN 29007 1451 20 taste taste NN 29007 1451 21 . . . 29007 1452 1 Baked Baked NNP 29007 1452 2 Sausages sausage NNS 29007 1452 3 . . . 29007 1453 1 Prick prick VB 29007 1453 2 the the DT 29007 1453 3 sausages sausage NNS 29007 1453 4 , , , 29007 1453 5 and and CC 29007 1453 6 place place VB 29007 1453 7 them -PRON- PRP 29007 1453 8 on on IN 29007 1453 9 a a DT 29007 1453 10 greased grease VBN 29007 1453 11 baking baking NN 29007 1453 12 - - HYPH 29007 1453 13 sheet sheet NN 29007 1453 14 . . . 29007 1454 1 Bake bake VB 29007 1454 2 until until IN 29007 1454 3 they -PRON- PRP 29007 1454 4 are be VBP 29007 1454 5 nicely nicely RB 29007 1454 6 browned brown VBN 29007 1454 7 . . . 29007 1455 1 Serve serve VB 29007 1455 2 on on IN 29007 1455 3 toast toast NN 29007 1455 4 , , , 29007 1455 5 with with IN 29007 1455 6 gravy gravy NN 29007 1455 7 in in IN 29007 1455 8 a a DT 29007 1455 9 sauceboat sauceboat NN 29007 1455 10 . . . 29007 1456 1 If if IN 29007 1456 2 liked like VBN 29007 1456 3 , , , 29007 1456 4 the the DT 29007 1456 5 toast toast NN 29007 1456 6 can can MD 29007 1456 7 be be VB 29007 1456 8 soaked soak VBN 29007 1456 9 in in IN 29007 1456 10 the the DT 29007 1456 11 fat fat NN 29007 1456 12 that that WDT 29007 1456 13 runs run VBZ 29007 1456 14 from from IN 29007 1456 15 the the DT 29007 1456 16 sausages sausage NNS 29007 1456 17 . . . 29007 1457 1 Oxford Oxford NNP 29007 1457 2 Sausages Sausages NNPS 29007 1457 3 . . . 29007 1458 1 Remove remove VB 29007 1458 2 the the DT 29007 1458 3 sausage sausage NN 29007 1458 4 - - HYPH 29007 1458 5 meat meat NN 29007 1458 6 from from IN 29007 1458 7 the the DT 29007 1458 8 skins skin NNS 29007 1458 9 , , , 29007 1458 10 and and CC 29007 1458 11 place place VB 29007 1458 12 it -PRON- PRP 29007 1458 13 in in IN 29007 1458 14 little little JJ 29007 1458 15 rough rough JJ 29007 1458 16 heaps heap NNS 29007 1458 17 on on IN 29007 1458 18 a a DT 29007 1458 19 greased grease VBN 29007 1458 20 baking baking NN 29007 1458 21 - - HYPH 29007 1458 22 sheet sheet NN 29007 1458 23 . . . 29007 1459 1 Bake bake VB 29007 1459 2 in in RP 29007 1459 3 a a DT 29007 1459 4 quick quick JJ 29007 1459 5 oven oven NN 29007 1459 6 until until IN 29007 1459 7 browned brown VBN 29007 1459 8 . . . 29007 1460 1 Serve serve VB 29007 1460 2 on on IN 29007 1460 3 toast toast NN 29007 1460 4 . . . 29007 1461 1 Tomatoes tomato NNS 29007 1461 2 stuffed stuff VBD 29007 1461 3 with with IN 29007 1461 4 Sausage Sausage NNP 29007 1461 5 Meat Meat NNP 29007 1461 6 . . . 29007 1462 1 _ _ NNP 29007 1462 2 Ingredients_--Some ingredients_--some RB 29007 1462 3 nice nice JJ 29007 1462 4 ripe ripe JJ 29007 1462 5 tomatoes tomato NNS 29007 1462 6 . . . 29007 1463 1 Some some DT 29007 1463 2 sausage sausage NN 29007 1463 3 meat meat NN 29007 1463 4 . . . 29007 1464 1 _ _ NNP 29007 1464 2 Method._--Cut Method._--Cut NNP 29007 1464 3 the the DT 29007 1464 4 stalks stalk NNS 29007 1464 5 from from IN 29007 1464 6 the the DT 29007 1464 7 tomatoes tomato NNS 29007 1464 8 , , , 29007 1464 9 but but CC 29007 1464 10 do do VBP 29007 1464 11 not not RB 29007 1464 12 take take VB 29007 1464 13 out out RP 29007 1464 14 any any DT 29007 1464 15 of of IN 29007 1464 16 the the DT 29007 1464 17 inside inside NN 29007 1464 18 . . . 29007 1465 1 Heap heap VB 29007 1465 2 a a DT 29007 1465 3 little little JJ 29007 1465 4 sausage sausage NN 29007 1465 5 meat meat NN 29007 1465 6 on on IN 29007 1465 7 the the DT 29007 1465 8 top top NN 29007 1465 9 of of IN 29007 1465 10 each each DT 29007 1465 11 tomato tomato NN 29007 1465 12 . . . 29007 1466 1 Put put VB 29007 1466 2 them -PRON- PRP 29007 1466 3 on on IN 29007 1466 4 a a DT 29007 1466 5 greased grease VBN 29007 1466 6 baking baking NN 29007 1466 7 - - HYPH 29007 1466 8 sheet sheet NN 29007 1466 9 , , , 29007 1466 10 and and CC 29007 1466 11 bake bake VB 29007 1466 12 in in RP 29007 1466 13 a a DT 29007 1466 14 moderate moderate JJ 29007 1466 15 oven oven NN 29007 1466 16 for for IN 29007 1466 17 about about RB 29007 1466 18 fifteen fifteen CD 29007 1466 19 minutes minute NNS 29007 1466 20 . . . 29007 1467 1 Croustards croustard NNS 29007 1467 2 with with IN 29007 1467 3 Minced Minced NNP 29007 1467 4 Meat Meat NNP 29007 1467 5 . . . 29007 1468 1 _ _ NNP 29007 1468 2 Ingredients_--Some ingredients_--some JJ 29007 1468 3 stale stale JJ 29007 1468 4 bread bread NN 29007 1468 5 . . . 29007 1469 1 Scraps scrap NNS 29007 1469 2 of of IN 29007 1469 3 cold cold JJ 29007 1469 4 meat meat NN 29007 1469 5 . . . 29007 1470 1 A a DT 29007 1470 2 little little JJ 29007 1470 3 nice nice JJ 29007 1470 4 gravy gravy NN 29007 1470 5 . . . 29007 1471 1 A a DT 29007 1471 2 little little JJ 29007 1471 3 mushroom mushroom NN 29007 1471 4 catsup catsup NN 29007 1471 5 . . . 29007 1472 1 Pepper pepper NN 29007 1472 2 and and CC 29007 1472 3 salt salt NN 29007 1472 4 to to IN 29007 1472 5 taste taste NN 29007 1472 6 . . . 29007 1473 1 _ _ NNP 29007 1473 2 Method._--Cut Method._--Cut NNP 29007 1473 3 the the DT 29007 1473 4 bread bread NN 29007 1473 5 into into IN 29007 1473 6 slices slice NNS 29007 1473 7 three three CD 29007 1473 8 - - HYPH 29007 1473 9 quarters quarter NNS 29007 1473 10 of of IN 29007 1473 11 an an DT 29007 1473 12 inch inch NN 29007 1473 13 in in IN 29007 1473 14 thickness thickness NN 29007 1473 15 . . . 29007 1474 1 Stamp stamp VB 29007 1474 2 it -PRON- PRP 29007 1474 3 into into IN 29007 1474 4 rounds round NNS 29007 1474 5 with with IN 29007 1474 6 a a DT 29007 1474 7 circular circular JJ 29007 1474 8 cutter cutter NN 29007 1474 9 . . . 29007 1475 1 Mark mark VB 29007 1475 2 the the DT 29007 1475 3 middle middle NN 29007 1475 4 with with IN 29007 1475 5 a a DT 29007 1475 6 cutter cutter NN 29007 1475 7 two two CD 29007 1475 8 sizes size NNS 29007 1475 9 smaller small JJR 29007 1475 10 , , , 29007 1475 11 and and CC 29007 1475 12 scoop scoop VB 29007 1475 13 out out RP 29007 1475 14 the the DT 29007 1475 15 inside inside NN 29007 1475 16 , , , 29007 1475 17 making make VBG 29007 1475 18 little little JJ 29007 1475 19 nests nest NNS 29007 1475 20 of of IN 29007 1475 21 them -PRON- PRP 29007 1475 22 , , , 29007 1475 23 and and CC 29007 1475 24 taking take VBG 29007 1475 25 care care NN 29007 1475 26 not not RB 29007 1475 27 to to TO 29007 1475 28 break break VB 29007 1475 29 the the DT 29007 1475 30 bottom bottom NN 29007 1475 31 or or CC 29007 1475 32 sides side NNS 29007 1475 33 . . . 29007 1476 1 Fry fry VB 29007 1476 2 the the DT 29007 1476 3 cases case NNS 29007 1476 4 in in IN 29007 1476 5 hot hot JJ 29007 1476 6 fat fat NN 29007 1476 7 ( ( -LRB- 29007 1476 8 _ _ NNP 29007 1476 9 see see VBP 29007 1476 10 _ _ NNP 29007 1476 11 French French NNP 29007 1476 12 Frying Frying NNP 29007 1476 13 ) ) -RRB- 29007 1476 14 ; ; : 29007 1476 15 drain drain VB 29007 1476 16 them -PRON- PRP 29007 1476 17 and and CC 29007 1476 18 put put VBD 29007 1476 19 them -PRON- PRP 29007 1476 20 inside inside IN 29007 1476 21 the the DT 29007 1476 22 oven oven NN 29007 1476 23 to to TO 29007 1476 24 keep keep VB 29007 1476 25 hot hot JJ 29007 1476 26 . . . 29007 1477 1 Mince mince VB 29007 1477 2 the the DT 29007 1477 3 meat meat NN 29007 1477 4 nicely nicely RB 29007 1477 5 , , , 29007 1477 6 removing remove VBG 29007 1477 7 skin skin NN 29007 1477 8 and and CC 29007 1477 9 gristle gristle NN 29007 1477 10 . . . 29007 1478 1 Make make VB 29007 1478 2 a a DT 29007 1478 3 little little JJ 29007 1478 4 gravy gravy NN 29007 1478 5 hot hot JJ 29007 1478 6 in in IN 29007 1478 7 a a DT 29007 1478 8 stewpan stewpan NN 29007 1478 9 . . . 29007 1479 1 Put put VB 29007 1479 2 in in IN 29007 1479 3 the the DT 29007 1479 4 mince mince NN 29007 1479 5 , , , 29007 1479 6 and and CC 29007 1479 7 make make VB 29007 1479 8 it -PRON- PRP 29007 1479 9 hot hot JJ 29007 1479 10 without without IN 29007 1479 11 letting let VBG 29007 1479 12 it -PRON- PRP 29007 1479 13 boil boil VB 29007 1479 14 . . . 29007 1480 1 Flavour flavour NN 29007 1480 2 to to TO 29007 1480 3 taste taste VB 29007 1480 4 with with IN 29007 1480 5 catsup catsup NN 29007 1480 6 , , , 29007 1480 7 pepper pepper NN 29007 1480 8 and and CC 29007 1480 9 salt salt NN 29007 1480 10 . . . 29007 1481 1 Fill fill VB 29007 1481 2 the the DT 29007 1481 3 croustard croustard NN 29007 1481 4 cases case NNS 29007 1481 5 and and CC 29007 1481 6 serve serve VBP 29007 1481 7 immediately immediately RB 29007 1481 8 : : : 29007 1481 9 they -PRON- PRP 29007 1481 10 should should MD 29007 1481 11 be be VB 29007 1481 12 placed place VBN 29007 1481 13 on on IN 29007 1481 14 a a DT 29007 1481 15 folded fold VBN 29007 1481 16 napkin napkin NN 29007 1481 17 , , , 29007 1481 18 and and CC 29007 1481 19 garnished garnish VBN 29007 1481 20 with with IN 29007 1481 21 parsley parsley NN 29007 1481 22 . . . 29007 1482 1 Mince Mince NNP 29007 1482 2 à à NNP 29007 1482 3 la la NNP 29007 1482 4 Reine Reine NNP 29007 1482 5 . . . 29007 1483 1 _ _ NNP 29007 1483 2 Ingredients_--1 Ingredients_--1 NNP 29007 1483 3 dozen dozen NN 29007 1483 4 mushrooms mushroom NNS 29007 1483 5 . . . 29007 1484 1 Some some DT 29007 1484 2 slices slice NNS 29007 1484 3 of of IN 29007 1484 4 cold cold JJ 29007 1484 5 meat meat NN 29007 1484 6 . . . 29007 1485 1 ( ( -LRB- 29007 1485 2 Cold cold JJ 29007 1485 3 game game NN 29007 1485 4 or or CC 29007 1485 5 chicken chicken NN 29007 1485 6 are be VBP 29007 1485 7 excellent excellent JJ 29007 1485 8 for for IN 29007 1485 9 this this DT 29007 1485 10 purpose purpose NN 29007 1485 11 ) ) -RRB- 29007 1485 12 . . . 29007 1486 1 6 6 CD 29007 1486 2 eggs egg NNS 29007 1486 3 . . . 29007 1487 1 Some some DT 29007 1487 2 rounds round NNS 29007 1487 3 of of IN 29007 1487 4 bread bread NN 29007 1487 5 , , , 29007 1487 6 toasted toasted JJ 29007 1487 7 or or CC 29007 1487 8 fried fry VBN 29007 1487 9 . . . 29007 1488 1 1 1 CD 29007 1488 2 pint pint NN 29007 1488 3 of of IN 29007 1488 4 good good JJ 29007 1488 5 gravy gravy NN 29007 1488 6 . . . 29007 1489 1 Pepper pepper NN 29007 1489 2 and and CC 29007 1489 3 salt salt NN 29007 1489 4 to to IN 29007 1489 5 taste taste NN 29007 1489 6 . . . 29007 1490 1 _ _ NNP 29007 1490 2 Method._--Peel Method._--Peel NNP 29007 1490 3 the the DT 29007 1490 4 mushrooms mushroom NNS 29007 1490 5 . . . 29007 1491 1 Wash wash VB 29007 1491 2 and and CC 29007 1491 3 dry dry VB 29007 1491 4 them -PRON- PRP 29007 1491 5 well well RB 29007 1491 6 , , , 29007 1491 7 and and CC 29007 1491 8 cut cut VBD 29007 1491 9 them -PRON- PRP 29007 1491 10 in in IN 29007 1491 11 slices slice NNS 29007 1491 12 . . . 29007 1492 1 Put put VB 29007 1492 2 them -PRON- PRP 29007 1492 3 in in IN 29007 1492 4 a a DT 29007 1492 5 stewpan stewpan NN 29007 1492 6 with with IN 29007 1492 7 part part NN 29007 1492 8 of of IN 29007 1492 9 the the DT 29007 1492 10 gravy gravy NN 29007 1492 11 , , , 29007 1492 12 to to TO 29007 1492 13 stew stew VB 29007 1492 14 for for IN 29007 1492 15 about about RB 29007 1492 16 thirty thirty CD 29007 1492 17 minutes minute NNS 29007 1492 18 , , , 29007 1492 19 until until IN 29007 1492 20 they -PRON- PRP 29007 1492 21 are be VBP 29007 1492 22 tender tender JJ 29007 1492 23 . . . 29007 1493 1 Mince mince VB 29007 1493 2 the the DT 29007 1493 3 meat meat NN 29007 1493 4 and and CC 29007 1493 5 make make VB 29007 1493 6 it -PRON- PRP 29007 1493 7 hot hot JJ 29007 1493 8 in in IN 29007 1493 9 a a DT 29007 1493 10 saucepan saucepan NN 29007 1493 11 , , , 29007 1493 12 with with IN 29007 1493 13 enough enough JJ 29007 1493 14 gravy gravy NN 29007 1493 15 to to TO 29007 1493 16 moisten moisten VB 29007 1493 17 it -PRON- PRP 29007 1493 18 , , , 29007 1493 19 adding add VBG 29007 1493 20 pepper pepper NN 29007 1493 21 and and CC 29007 1493 22 salt salt NN 29007 1493 23 to to IN 29007 1493 24 taste taste NN 29007 1493 25 . . . 29007 1494 1 Poach Poach NNP 29007 1494 2 the the DT 29007 1494 3 eggs egg NNS 29007 1494 4 nicely nicely RB 29007 1494 5 , , , 29007 1494 6 and and CC 29007 1494 7 fry fry NNP 29007 1494 8 or or CC 29007 1494 9 toast toast VB 29007 1494 10 the the DT 29007 1494 11 bread bread NN 29007 1494 12 ( ( -LRB- 29007 1494 13 fried fry VBN 29007 1494 14 bread bread NN 29007 1494 15 is be VBZ 29007 1494 16 best good JJS 29007 1494 17 ) ) -RRB- 29007 1494 18 . . . 29007 1495 1 Put put VB 29007 1495 2 the the DT 29007 1495 3 slices slice NNS 29007 1495 4 of of IN 29007 1495 5 fried fried JJ 29007 1495 6 bread bread NN 29007 1495 7 on on IN 29007 1495 8 a a DT 29007 1495 9 hot hot JJ 29007 1495 10 dish dish NN 29007 1495 11 ; ; : 29007 1495 12 cover cover VB 29007 1495 13 each each DT 29007 1495 14 piece piece NN 29007 1495 15 with with IN 29007 1495 16 the the DT 29007 1495 17 minced mince VBN 29007 1495 18 meat meat NN 29007 1495 19 , , , 29007 1495 20 and and CC 29007 1495 21 lay lie VBD 29007 1495 22 an an DT 29007 1495 23 egg egg NN 29007 1495 24 on on IN 29007 1495 25 each each DT 29007 1495 26 . . . 29007 1496 1 Pour pour VB 29007 1496 2 the the DT 29007 1496 3 gravy gravy NN 29007 1496 4 and and CC 29007 1496 5 mushrooms mushroom NNS 29007 1496 6 round round JJ 29007 1496 7 , , , 29007 1496 8 and and CC 29007 1496 9 serve serve VB 29007 1496 10 very very RB 29007 1496 11 hot hot JJ 29007 1496 12 . . . 29007 1497 1 As as IN 29007 1497 2 a a DT 29007 1497 3 decoration decoration NN 29007 1497 4 , , , 29007 1497 5 a a DT 29007 1497 6 tiny tiny JJ 29007 1497 7 pinch pinch NN 29007 1497 8 of of IN 29007 1497 9 finely finely RB 29007 1497 10 - - HYPH 29007 1497 11 chopped chop VBN 29007 1497 12 parsley parsley NN 29007 1497 13 might may MD 29007 1497 14 be be VB 29007 1497 15 put put VBN 29007 1497 16 on on IN 29007 1497 17 the the DT 29007 1497 18 top top NN 29007 1497 19 of of IN 29007 1497 20 each each DT 29007 1497 21 egg egg NN 29007 1497 22 . . . 29007 1498 1 Sheep Sheep NNS 29007 1498 2 's 's POS 29007 1498 3 Head Head NNP 29007 1498 4 Moulded mould VBD 29007 1498 5 . . . 29007 1499 1 _ _ NNP 29007 1499 2 Ingredients_--1 Ingredients_--1 NNP 29007 1499 3 sheep sheep NN 29007 1499 4 's 's POS 29007 1499 5 head head NN 29007 1499 6 . . . 29007 1500 1 2 2 CD 29007 1500 2 hard hard RB 29007 1500 3 - - HYPH 29007 1500 4 boiled boil VBN 29007 1500 5 eggs egg NNS 29007 1500 6 . . . 29007 1501 1 Pepper pepper NN 29007 1501 2 and and CC 29007 1501 3 salt salt NN 29007 1501 4 . . . 29007 1502 1 _ _ NNP 29007 1502 2 Method._--Clean Method._--Clean NNP 29007 1502 3 , , , 29007 1502 4 and and CC 29007 1502 5 then then RB 29007 1502 6 boil boil VB 29007 1502 7 the the DT 29007 1502 8 head head NN 29007 1502 9 until until IN 29007 1502 10 the the DT 29007 1502 11 flesh flesh NN 29007 1502 12 will will MD 29007 1502 13 leave leave VB 29007 1502 14 the the DT 29007 1502 15 bones bone NNS 29007 1502 16 easily easily RB 29007 1502 17 . . . 29007 1503 1 Take take VB 29007 1503 2 out out RP 29007 1503 3 all all PDT 29007 1503 4 the the DT 29007 1503 5 bones bone NNS 29007 1503 6 ; ; : 29007 1503 7 cut cut VB 29007 1503 8 the the DT 29007 1503 9 meat meat NN 29007 1503 10 into into IN 29007 1503 11 pieces piece NNS 29007 1503 12 an an DT 29007 1503 13 inch inch NN 29007 1503 14 in in IN 29007 1503 15 size size NN 29007 1503 16 , , , 29007 1503 17 and and CC 29007 1503 18 season season VB 29007 1503 19 them -PRON- PRP 29007 1503 20 well well RB 29007 1503 21 with with IN 29007 1503 22 pepper pepper NN 29007 1503 23 and and CC 29007 1503 24 salt salt NN 29007 1503 25 . . . 29007 1504 1 Cut cut VB 29007 1504 2 the the DT 29007 1504 3 eggs egg NNS 29007 1504 4 into into IN 29007 1504 5 slices slice NNS 29007 1504 6 , , , 29007 1504 7 and and CC 29007 1504 8 place place VB 29007 1504 9 them -PRON- PRP 29007 1504 10 round round IN 29007 1504 11 the the DT 29007 1504 12 top top NN 29007 1504 13 of of IN 29007 1504 14 a a DT 29007 1504 15 cake cake NN 29007 1504 16 - - HYPH 29007 1504 17 tin tin NN 29007 1504 18 or or CC 29007 1504 19 basin basin NN 29007 1504 20 . . . 29007 1505 1 Put put VB 29007 1505 2 in in IN 29007 1505 3 the the DT 29007 1505 4 head head NN 29007 1505 5 , , , 29007 1505 6 and and CC 29007 1505 7 put put VBD 29007 1505 8 a a DT 29007 1505 9 weight weight NN 29007 1505 10 on on IN 29007 1505 11 it -PRON- PRP 29007 1505 12 to to TO 29007 1505 13 press press VB 29007 1505 14 it -PRON- PRP 29007 1505 15 down down RP 29007 1505 16 . . . 29007 1506 1 When when WRB 29007 1506 2 cold cold JJ 29007 1506 3 turn turn VBP 29007 1506 4 it -PRON- PRP 29007 1506 5 out out RP 29007 1506 6 ; ; : 29007 1506 7 serve serve VB 29007 1506 8 garnished garnish VBN 29007 1506 9 with with IN 29007 1506 10 parsley parsley NNP 29007 1506 11 . . . 29007 1507 1 Veal Veal NNP 29007 1507 2 Cake Cake NNP 29007 1507 3 . . . 29007 1508 1 _ _ NNP 29007 1508 2 Ingredients_--Remains Ingredients_--Remains NNP 29007 1508 3 of of IN 29007 1508 4 cooked cook VBN 29007 1508 5 veal veal NN 29007 1508 6 . . . 29007 1509 1 Slices slice NNS 29007 1509 2 of of IN 29007 1509 3 ham ham NN 29007 1509 4 . . . 29007 1510 1 2 2 CD 29007 1510 2 or or CC 29007 1510 3 3 3 CD 29007 1510 4 hard hard RB 29007 1510 5 - - HYPH 29007 1510 6 boiled boil VBN 29007 1510 7 eggs egg NNS 29007 1510 8 . . . 29007 1511 1 Some some DT 29007 1511 2 nice nice JJ 29007 1511 3 second second JJ 29007 1511 4 stock stock NN 29007 1511 5 . . . 29007 1512 1 A a DT 29007 1512 2 little little JJ 29007 1512 3 gelatine gelatine NN 29007 1512 4 . . . 29007 1513 1 Some some DT 29007 1513 2 forcemeat forcemeat NN 29007 1513 3 balls ball NNS 29007 1513 4 . . . 29007 1514 1 _ _ NNP 29007 1514 2 Method._--Butter Method._--Butter NNP 29007 1514 3 well well RB 29007 1514 4 a a DT 29007 1514 5 plain plain JJ 29007 1514 6 mould mould NN 29007 1514 7 or or CC 29007 1514 8 basin basin NN 29007 1514 9 . . . 29007 1515 1 Decorate decorate VB 29007 1515 2 it -PRON- PRP 29007 1515 3 with with IN 29007 1515 4 slices slice NNS 29007 1515 5 of of IN 29007 1515 6 egg egg NN 29007 1515 7 , , , 29007 1515 8 and and CC 29007 1515 9 balls ball NNS 29007 1515 10 made make VBN 29007 1515 11 of of IN 29007 1515 12 veal veal NN 29007 1515 13 forcemeat forcemeat NN 29007 1515 14 . . . 29007 1516 1 Cut cut VB 29007 1516 2 the the DT 29007 1516 3 ham ham NN 29007 1516 4 and and CC 29007 1516 5 the the DT 29007 1516 6 veal veal NN 29007 1516 7 into into IN 29007 1516 8 neat neat JJ 29007 1516 9 pieces piece NNS 29007 1516 10 . . . 29007 1517 1 Season season VB 29007 1517 2 them -PRON- PRP 29007 1517 3 well well RB 29007 1517 4 with with IN 29007 1517 5 pepper pepper NN 29007 1517 6 and and CC 29007 1517 7 salt salt NN 29007 1517 8 , , , 29007 1517 9 and and CC 29007 1517 10 , , , 29007 1517 11 if if IN 29007 1517 12 liked like VBN 29007 1517 13 , , , 29007 1517 14 a a DT 29007 1517 15 little little JJ 29007 1517 16 chopped chop VBN 29007 1517 17 parsley parsley NN 29007 1517 18 . . . 29007 1518 1 Place place VB 29007 1518 2 them -PRON- PRP 29007 1518 3 in in IN 29007 1518 4 the the DT 29007 1518 5 mould mould NN 29007 1518 6 , , , 29007 1518 7 and and CC 29007 1518 8 fill fill VB 29007 1518 9 it -PRON- PRP 29007 1518 10 up up RP 29007 1518 11 with with IN 29007 1518 12 stiff stiff JJ 29007 1518 13 second second JJ 29007 1518 14 stock stock NN 29007 1518 15 . . . 29007 1519 1 If if IN 29007 1519 2 the the DT 29007 1519 3 stock stock NN 29007 1519 4 is be VBZ 29007 1519 5 not not RB 29007 1519 6 stiff stiff JJ 29007 1519 7 enough enough RB 29007 1519 8 , , , 29007 1519 9 mix mix VB 29007 1519 10 with with IN 29007 1519 11 it -PRON- PRP 29007 1519 12 a a DT 29007 1519 13 little little JJ 29007 1519 14 melted melted JJ 29007 1519 15 gelatine gelatine NN 29007 1519 16 . . . 29007 1520 1 Cover cover VB 29007 1520 2 the the DT 29007 1520 3 mould mould NN 29007 1520 4 , , , 29007 1520 5 and and CC 29007 1520 6 bake bake VB 29007 1520 7 for for IN 29007 1520 8 one one CD 29007 1520 9 hour hour NN 29007 1520 10 in in IN 29007 1520 11 a a DT 29007 1520 12 moderate moderate JJ 29007 1520 13 oven oven NN 29007 1520 14 . . . 29007 1521 1 Let let VB 29007 1521 2 it -PRON- PRP 29007 1521 3 get get VB 29007 1521 4 cold cold JJ 29007 1521 5 , , , 29007 1521 6 and and CC 29007 1521 7 then then RB 29007 1521 8 turn turn VB 29007 1521 9 it -PRON- PRP 29007 1521 10 on on RP 29007 1521 11 to to IN 29007 1521 12 a a DT 29007 1521 13 dish dish NN 29007 1521 14 . . . 29007 1522 1 Brawn Brawn NNP 29007 1522 2 . . . 29007 1523 1 _ _ NNP 29007 1523 2 Ingredients_--1 Ingredients_--1 NNP 29007 1523 3 pig pig NNP 29007 1523 4 's 's POS 29007 1523 5 head head NN 29007 1523 6 . . . 29007 1524 1 2 2 CD 29007 1524 2 or or CC 29007 1524 3 3 3 CD 29007 1524 4 hard hard RB 29007 1524 5 - - HYPH 29007 1524 6 boiled boil VBN 29007 1524 7 eggs egg NNS 29007 1524 8 . . . 29007 1525 1 2 2 CD 29007 1525 2 onions onion NNS 29007 1525 3 . . . 29007 1526 1 6 6 CD 29007 1526 2 cloves clove NNS 29007 1526 3 . . . 29007 1527 1 1 1 CD 29007 1527 2 blade blade NN 29007 1527 3 of of IN 29007 1527 4 mace mace NN 29007 1527 5 . . . 29007 1528 1 2 2 CD 29007 1528 2 dozen dozen NN 29007 1528 3 peppercorns peppercorn NNS 29007 1528 4 . . . 29007 1529 1 1 1 CD 29007 1529 2 sprig sprig NNP 29007 1529 3 of of IN 29007 1529 4 parsley parsley NNP 29007 1529 5 , , , 29007 1529 6 thyme thyme NNS 29007 1529 7 , , , 29007 1529 8 and and CC 29007 1529 9 marjoram marjoram NNP 29007 1529 10 . . . 29007 1530 1 _ _ NNP 29007 1530 2 Method._--Clean Method._--Clean NNP 29007 1530 3 the the DT 29007 1530 4 head head NN 29007 1530 5 well well RB 29007 1530 6 , , , 29007 1530 7 and and CC 29007 1530 8 pickle pickle VB 29007 1530 9 it -PRON- PRP 29007 1530 10 for for IN 29007 1530 11 three three CD 29007 1530 12 days day NNS 29007 1530 13 ( ( -LRB- 29007 1530 14 _ _ NNP 29007 1530 15 see see VBP 29007 1530 16 _ _ NNP 29007 1530 17 Pickle Pickle NNP 29007 1530 18 for for IN 29007 1530 19 Meat Meat NNP 29007 1530 20 ) ) -RRB- 29007 1530 21 . . . 29007 1531 1 Then then RB 29007 1531 2 put put VB 29007 1531 3 it -PRON- PRP 29007 1531 4 in in IN 29007 1531 5 enough enough JJ 29007 1531 6 cold cold JJ 29007 1531 7 water water NN 29007 1531 8 to to TO 29007 1531 9 cover cover VB 29007 1531 10 it -PRON- PRP 29007 1531 11 , , , 29007 1531 12 and and CC 29007 1531 13 boil boil VB 29007 1531 14 it -PRON- PRP 29007 1531 15 gently gently RB 29007 1531 16 for for IN 29007 1531 17 three three CD 29007 1531 18 hours hour NNS 29007 1531 19 or or CC 29007 1531 20 more more JJR 29007 1531 21 , , , 29007 1531 22 until until IN 29007 1531 23 the the DT 29007 1531 24 flesh flesh NN 29007 1531 25 will will MD 29007 1531 26 leave leave VB 29007 1531 27 the the DT 29007 1531 28 bones bone NNS 29007 1531 29 easily easily RB 29007 1531 30 . . . 29007 1532 1 Take take VB 29007 1532 2 out out RP 29007 1532 3 the the DT 29007 1532 4 tongue tongue NN 29007 1532 5 , , , 29007 1532 6 skin skin NN 29007 1532 7 it -PRON- PRP 29007 1532 8 , , , 29007 1532 9 and and CC 29007 1532 10 cut cut VBD 29007 1532 11 it -PRON- PRP 29007 1532 12 in in IN 29007 1532 13 slices slice NNS 29007 1532 14 . . . 29007 1533 1 Stamp stamp VB 29007 1533 2 them -PRON- PRP 29007 1533 3 into into IN 29007 1533 4 fancy fancy JJ 29007 1533 5 shapes shape NNS 29007 1533 6 with with IN 29007 1533 7 a a DT 29007 1533 8 paste paste NN 29007 1533 9 cutter cutter NN 29007 1533 10 ; ; : 29007 1533 11 wet wet PDT 29007 1533 12 a a DT 29007 1533 13 plain plain JJ 29007 1533 14 round round JJ 29007 1533 15 mould mould NN 29007 1533 16 and and CC 29007 1533 17 decorate decorate VB 29007 1533 18 it -PRON- PRP 29007 1533 19 with with IN 29007 1533 20 them -PRON- PRP 29007 1533 21 and and CC 29007 1533 22 the the DT 29007 1533 23 eggs egg NNS 29007 1533 24 cut cut VBN 29007 1533 25 in in IN 29007 1533 26 slices slice NNS 29007 1533 27 . . . 29007 1534 1 Remove remove VB 29007 1534 2 the the DT 29007 1534 3 meat meat NN 29007 1534 4 from from IN 29007 1534 5 the the DT 29007 1534 6 bone bone NN 29007 1534 7 , , , 29007 1534 8 and and CC 29007 1534 9 cut cut VBD 29007 1534 10 it -PRON- PRP 29007 1534 11 into into IN 29007 1534 12 large large JJ 29007 1534 13 dice dice NN 29007 1534 14 . . . 29007 1535 1 Take take VB 29007 1535 2 one one CD 29007 1535 3 quart quart NN 29007 1535 4 of of IN 29007 1535 5 the the DT 29007 1535 6 liquor liquor NN 29007 1535 7 in in IN 29007 1535 8 which which WDT 29007 1535 9 the the DT 29007 1535 10 head head NN 29007 1535 11 was be VBD 29007 1535 12 boiled boil VBN 29007 1535 13 ; ; : 29007 1535 14 put put VB 29007 1535 15 the the DT 29007 1535 16 bones bone NNS 29007 1535 17 into into IN 29007 1535 18 it -PRON- PRP 29007 1535 19 , , , 29007 1535 20 with with IN 29007 1535 21 the the DT 29007 1535 22 peppercorns peppercorn NNS 29007 1535 23 , , , 29007 1535 24 cloves clove NNS 29007 1535 25 , , , 29007 1535 26 onions onion NNS 29007 1535 27 , , , 29007 1535 28 and and CC 29007 1535 29 herbs herb NNS 29007 1535 30 ; ; : 29007 1535 31 boil boil VB 29007 1535 32 down down RP 29007 1535 33 for for IN 29007 1535 34 half half PDT 29007 1535 35 an an DT 29007 1535 36 hour hour NN 29007 1535 37 with with IN 29007 1535 38 the the DT 29007 1535 39 lid lid NN 29007 1535 40 off off IN 29007 1535 41 the the DT 29007 1535 42 saucepan saucepan NN 29007 1535 43 . . . 29007 1536 1 Then then RB 29007 1536 2 strain strain VB 29007 1536 3 one one CD 29007 1536 4 pint pint NN 29007 1536 5 of of IN 29007 1536 6 the the DT 29007 1536 7 broth broth NN 29007 1536 8 into into IN 29007 1536 9 another another DT 29007 1536 10 saucepan saucepan NN 29007 1536 11 . . . 29007 1537 1 Season season VB 29007 1537 2 the the DT 29007 1537 3 pieces piece NNS 29007 1537 4 of of IN 29007 1537 5 meat meat NN 29007 1537 6 with with IN 29007 1537 7 pepper pepper NN 29007 1537 8 , , , 29007 1537 9 and and CC 29007 1537 10 a a DT 29007 1537 11 little little JJ 29007 1537 12 salt salt NN 29007 1537 13 if if IN 29007 1537 14 necessary necessary JJ 29007 1537 15 ; ; : 29007 1537 16 put put VB 29007 1537 17 them -PRON- PRP 29007 1537 18 into into IN 29007 1537 19 the the DT 29007 1537 20 broth broth NN 29007 1537 21 . . . 29007 1538 1 Let let VB 29007 1538 2 it -PRON- PRP 29007 1538 3 come come VB 29007 1538 4 to to IN 29007 1538 5 the the DT 29007 1538 6 boil boil NN 29007 1538 7 , , , 29007 1538 8 and and CC 29007 1538 9 then then RB 29007 1538 10 pour pour VB 29007 1538 11 it -PRON- PRP 29007 1538 12 into into IN 29007 1538 13 the the DT 29007 1538 14 decorated decorate VBN 29007 1538 15 mould mould NNP 29007 1538 16 . . . 29007 1539 1 When when WRB 29007 1539 2 set set VBN 29007 1539 3 , , , 29007 1539 4 turn turn VB 29007 1539 5 it -PRON- PRP 29007 1539 6 on on RP 29007 1539 7 to to IN 29007 1539 8 a a DT 29007 1539 9 dish dish NN 29007 1539 10 . . . 29007 1540 1 Scalloped scalloped JJ 29007 1540 2 Eggs Eggs NNP 29007 1540 3 . . . 29007 1541 1 _ _ NNP 29007 1541 2 Ingredients_--Some ingredients_--some JJ 29007 1541 3 eggs egg NNS 29007 1541 4 . . . 29007 1542 1 Bread bread NN 29007 1542 2 - - HYPH 29007 1542 3 crumbs crumb NNS 29007 1542 4 . . . 29007 1543 1 A a DT 29007 1543 2 little little JJ 29007 1543 3 onion onion NN 29007 1543 4 , , , 29007 1543 5 chopped chop VBN 29007 1543 6 as as RB 29007 1543 7 finely finely RB 29007 1543 8 as as IN 29007 1543 9 possible possible JJ 29007 1543 10 ( ( -LRB- 29007 1543 11 this this DT 29007 1543 12 may may MD 29007 1543 13 be be VB 29007 1543 14 omitted omit VBN 29007 1543 15 , , , 29007 1543 16 if if IN 29007 1543 17 liked like VBN 29007 1543 18 ) ) -RRB- 29007 1543 19 . . . 29007 1544 1 A a DT 29007 1544 2 little little JJ 29007 1544 3 finely finely RB 29007 1544 4 - - HYPH 29007 1544 5 chopped chop VBN 29007 1544 6 parsley parsley NN 29007 1544 7 . . . 29007 1545 1 Pepper pepper NN 29007 1545 2 and and CC 29007 1545 3 salt salt NN 29007 1545 4 to to IN 29007 1545 5 taste taste NN 29007 1545 6 . . . 29007 1546 1 _ _ NNP 29007 1546 2 Method._--Grease method._--grease CD 29007 1546 3 some some DT 29007 1546 4 deep deep JJ 29007 1546 5 scallop scallop NN 29007 1546 6 shells shell NNS 29007 1546 7 . . . 29007 1547 1 Dust dust VB 29007 1547 2 them -PRON- PRP 29007 1547 3 over over RP 29007 1547 4 with with IN 29007 1547 5 bread bread NN 29007 1547 6 crumbs crumb NNS 29007 1547 7 , , , 29007 1547 8 mixed mix VBN 29007 1547 9 with with IN 29007 1547 10 the the DT 29007 1547 11 parsley parsley NN 29007 1547 12 and and CC 29007 1547 13 onion onion NN 29007 1547 14 . . . 29007 1548 1 Put put VB 29007 1548 2 an an DT 29007 1548 3 egg egg NN 29007 1548 4 into into IN 29007 1548 5 each each DT 29007 1548 6 shell shell NN 29007 1548 7 , , , 29007 1548 8 and and CC 29007 1548 9 sprinkle sprinkle VB 29007 1548 10 with with IN 29007 1548 11 more more JJR 29007 1548 12 crumbs crumb NNS 29007 1548 13 , , , 29007 1548 14 parsley parsley NN 29007 1548 15 , , , 29007 1548 16 onion onion NN 29007 1548 17 , , , 29007 1548 18 pepper pepper NN 29007 1548 19 and and CC 29007 1548 20 salt salt NN 29007 1548 21 . . . 29007 1549 1 Put put VB 29007 1549 2 them -PRON- PRP 29007 1549 3 into into IN 29007 1549 4 a a DT 29007 1549 5 brisk brisk JJ 29007 1549 6 oven oven NN 29007 1549 7 until until IN 29007 1549 8 set set NN 29007 1549 9 . . . 29007 1550 1 Eggs egg NNS 29007 1550 2 sur sur NNP 29007 1550 3 le le NNP 29007 1550 4 Plat Plat NNP 29007 1550 5 . . . 29007 1551 1 _ _ NNP 29007 1551 2 Ingredients_--4 Ingredients_--4 NNP 29007 1551 3 eggs egg NNS 29007 1551 4 . . . 29007 1552 1 ½ ½ JJ 29007 1552 2   _SP 29007 1552 3 oz oz UH 29007 1552 4 . . . 29007 1553 1 of of IN 29007 1553 2 butter butter NN 29007 1553 3 . . . 29007 1554 1 Pepper pepper NN 29007 1554 2 and and CC 29007 1554 3 salt salt NN 29007 1554 4 . . . 29007 1555 1 _ _ NNP 29007 1555 2 Method._--Take Method._--Take NNP 29007 1555 3 a a DT 29007 1555 4 dish dish NN 29007 1555 5 that that WDT 29007 1555 6 will will MD 29007 1555 7 stand stand VB 29007 1555 8 the the DT 29007 1555 9 heat heat NN 29007 1555 10 of of IN 29007 1555 11 the the DT 29007 1555 12 oven oven JJ 29007 1555 13 ; ; , 29007 1555 14 melt melt VB 29007 1555 15 the the DT 29007 1555 16 butter butter NN 29007 1555 17 in in IN 29007 1555 18 it -PRON- PRP 29007 1555 19 . . . 29007 1556 1 Break break VB 29007 1556 2 the the DT 29007 1556 3 eggs egg NNS 29007 1556 4 on on RP 29007 1556 5 to to IN 29007 1556 6 it -PRON- PRP 29007 1556 7 very very RB 29007 1556 8 carefully carefully RB 29007 1556 9 . . . 29007 1557 1 Pepper pepper NN 29007 1557 2 and and CC 29007 1557 3 salt salt VB 29007 1557 4 them -PRON- PRP 29007 1557 5 , , , 29007 1557 6 and and CC 29007 1557 7 put put VBD 29007 1557 8 them -PRON- PRP 29007 1557 9 into into IN 29007 1557 10 the the DT 29007 1557 11 oven oven NN 29007 1557 12 until until IN 29007 1557 13 they -PRON- PRP 29007 1557 14 are be VBP 29007 1557 15 set set VBN 29007 1557 16 . . . 29007 1558 1 They -PRON- PRP 29007 1558 2 must must MD 29007 1558 3 be be VB 29007 1558 4 served serve VBN 29007 1558 5 on on IN 29007 1558 6 the the DT 29007 1558 7 same same JJ 29007 1558 8 dish dish NN 29007 1558 9 . . . 29007 1559 1 Buttered Buttered NNP 29007 1559 2 Eggs egg NNS 29007 1559 3 . . . 29007 1560 1 _ _ NNP 29007 1560 2 Ingredients_--1 Ingredients_--1 NNP 29007 1560 3 piece piece NN 29007 1560 4 of of IN 29007 1560 5 fried fried JJ 29007 1560 6 or or CC 29007 1560 7 toasted toast VBN 29007 1560 8 bread bread NN 29007 1560 9 . . . 29007 1561 1 1 1 CD 29007 1561 2 tablespoonful tablespoonful JJ 29007 1561 3 of of IN 29007 1561 4 gravy gravy NN 29007 1561 5 . . . 29007 1562 1 1 1 CD 29007 1562 2   _SP 29007 1562 3 oz oz UH 29007 1562 4 . . . 29007 1563 1 of of IN 29007 1563 2 butter butter NN 29007 1563 3 . . . 29007 1564 1 Pepper pepper NN 29007 1564 2 and and CC 29007 1564 3 salt salt NN 29007 1564 4 . . . 29007 1565 1 4 4 CD 29007 1565 2 eggs egg NNS 29007 1565 3 . . . 29007 1566 1 _ _ NNP 29007 1566 2 Method._--Break method._--break CD 29007 1566 3 the the DT 29007 1566 4 eggs egg NNS 29007 1566 5 into into IN 29007 1566 6 a a DT 29007 1566 7 basin basin NN 29007 1566 8 , , , 29007 1566 9 and and CC 29007 1566 10 add add VB 29007 1566 11 to to IN 29007 1566 12 them -PRON- PRP 29007 1566 13 the the DT 29007 1566 14 gravy gravy NN 29007 1566 15 , , , 29007 1566 16 pepper pepper NN 29007 1566 17 , , , 29007 1566 18 and and CC 29007 1566 19 salt salt NN 29007 1566 20 . . . 29007 1567 1 Melt melt VB 29007 1567 2 the the DT 29007 1567 3 butter butter NN 29007 1567 4 in in IN 29007 1567 5 a a DT 29007 1567 6 small small JJ 29007 1567 7 frying frying NN 29007 1567 8 or or CC 29007 1567 9 omelet omelet NN 29007 1567 10 pan pan NN 29007 1567 11 ; ; : 29007 1567 12 pour pour NN 29007 1567 13 in in IN 29007 1567 14 the the DT 29007 1567 15 eggs egg NNS 29007 1567 16 , , , 29007 1567 17 and and CC 29007 1567 18 stir stir VB 29007 1567 19 quickly quickly RB 29007 1567 20 up up RB 29007 1567 21 from from IN 29007 1567 22 the the DT 29007 1567 23 bottom bottom NN 29007 1567 24 of of IN 29007 1567 25 the the DT 29007 1567 26 pan pan NN 29007 1567 27 , , , 29007 1567 28 until until IN 29007 1567 29 the the DT 29007 1567 30 whole whole NN 29007 1567 31 is be VBZ 29007 1567 32 a a DT 29007 1567 33 soft soft JJ 29007 1567 34 yellow yellow JJ 29007 1567 35 mass mass NN 29007 1567 36 . . . 29007 1568 1 Spread Spread VBN 29007 1568 2 on on IN 29007 1568 3 the the DT 29007 1568 4 toast toast NN 29007 1568 5 , , , 29007 1568 6 and and CC 29007 1568 7 serve serve VB 29007 1568 8 very very RB 29007 1568 9 quickly quickly RB 29007 1568 10 . . . 29007 1569 1 Egg Egg NNP 29007 1569 2 Croustards Croustards NNPS 29007 1569 3 . . . 29007 1570 1 _ _ NNP 29007 1570 2 Ingredients_--Some ingredients_--some JJ 29007 1570 3 slices slice NNS 29007 1570 4 of of IN 29007 1570 5 stale stale JJ 29007 1570 6 bread bread NN 29007 1570 7 , , , 29007 1570 8 about about IN 29007 1570 9 ¾ ¾ NN 29007 1570 10 inch inch NN 29007 1570 11 in in IN 29007 1570 12 thickness thickness NN 29007 1570 13 . . . 29007 1571 1 Some some DT 29007 1571 2 eggs egg NNS 29007 1571 3 . . . 29007 1572 1 Some some DT 29007 1572 2 nicely nicely RB 29007 1572 3 - - HYPH 29007 1572 4 flavoured flavour VBN 29007 1572 5 gravy gravy NN 29007 1572 6 . . . 29007 1573 1 _ _ NNP 29007 1573 2 Method._--Stamp Method._--Stamp NNP 29007 1573 3 out out RP 29007 1573 4 some some DT 29007 1573 5 rounds round NNS 29007 1573 6 of of IN 29007 1573 7 bread bread NN 29007 1573 8 with with IN 29007 1573 9 a a DT 29007 1573 10 circular circular JJ 29007 1573 11 paste paste NN 29007 1573 12 - - HYPH 29007 1573 13 cutter cutter NN 29007 1573 14 . . . 29007 1574 1 Mark mark VB 29007 1574 2 the the DT 29007 1574 3 middle middle NN 29007 1574 4 with with IN 29007 1574 5 one one CD 29007 1574 6 a a DT 29007 1574 7 size size NN 29007 1574 8 smaller small JJR 29007 1574 9 . . . 29007 1575 1 Then then RB 29007 1575 2 with with IN 29007 1575 3 a a DT 29007 1575 4 knife knife NN 29007 1575 5 scoop scoop NN 29007 1575 6 out out IN 29007 1575 7 the the DT 29007 1575 8 inside inside NN 29007 1575 9 , , , 29007 1575 10 making make VBG 29007 1575 11 little little JJ 29007 1575 12 nests nest NNS 29007 1575 13 of of IN 29007 1575 14 bread bread NN 29007 1575 15 , , , 29007 1575 16 taking take VBG 29007 1575 17 care care NN 29007 1575 18 not not RB 29007 1575 19 to to TO 29007 1575 20 break break VB 29007 1575 21 the the DT 29007 1575 22 bottom bottom NN 29007 1575 23 or or CC 29007 1575 24 sides side NNS 29007 1575 25 . . . 29007 1576 1 Fry fry VB 29007 1576 2 these these DT 29007 1576 3 cases case NNS 29007 1576 4 in in IN 29007 1576 5 hot hot JJ 29007 1576 6 fat fat NN 29007 1576 7 ( ( -LRB- 29007 1576 8 _ _ NNP 29007 1576 9 see see VBP 29007 1576 10 _ _ NNP 29007 1576 11 French French NNP 29007 1576 12 Frying Frying NNP 29007 1576 13 ) ) -RRB- 29007 1576 14 . . . 29007 1577 1 When when WRB 29007 1577 2 fried fry VBN 29007 1577 3 , , , 29007 1577 4 drain drain VB 29007 1577 5 them -PRON- PRP 29007 1577 6 on on IN 29007 1577 7 kitchen kitchen NN 29007 1577 8 paper paper NN 29007 1577 9 , , , 29007 1577 10 and and CC 29007 1577 11 keep keep VB 29007 1577 12 them -PRON- PRP 29007 1577 13 hot hot JJ 29007 1577 14 . . . 29007 1578 1 Make make VB 29007 1578 2 some some DT 29007 1578 3 water water NN 29007 1578 4 boiling boil VBG 29007 1578 5 hot hot JJ 29007 1578 6 in in IN 29007 1578 7 a a DT 29007 1578 8 stewpan stewpan NN 29007 1578 9 ; ; : 29007 1578 10 add add VB 29007 1578 11 to to IN 29007 1578 12 it -PRON- PRP 29007 1578 13 a a DT 29007 1578 14 little little JJ 29007 1578 15 lemon lemon NN 29007 1578 16 juice juice NN 29007 1578 17 . . . 29007 1579 1 Put put VB 29007 1579 2 into into IN 29007 1579 3 it -PRON- PRP 29007 1579 4 the the DT 29007 1579 5 eggs egg NNS 29007 1579 6 broken break VBN 29007 1579 7 gently gently RB 29007 1579 8 into into IN 29007 1579 9 cups cup NNS 29007 1579 10 . . . 29007 1580 1 Poach Poach VBN 29007 1580 2 until until IN 29007 1580 3 the the DT 29007 1580 4 whites white NNS 29007 1580 5 are be VBP 29007 1580 6 set set VBN 29007 1580 7 , , , 29007 1580 8 then then RB 29007 1580 9 remove remove VB 29007 1580 10 them -PRON- PRP 29007 1580 11 carefully carefully RB 29007 1580 12 with with IN 29007 1580 13 a a DT 29007 1580 14 fish fish NN 29007 1580 15 slice slice NN 29007 1580 16 , , , 29007 1580 17 and and CC 29007 1580 18 put put VBD 29007 1580 19 an an DT 29007 1580 20 egg egg NN 29007 1580 21 into into IN 29007 1580 22 each each DT 29007 1580 23 croustard croustard NN 29007 1580 24 . . . 29007 1581 1 Place place VB 29007 1581 2 them -PRON- PRP 29007 1581 3 on on IN 29007 1581 4 a a DT 29007 1581 5 hot hot JJ 29007 1581 6 dish dish NN 29007 1581 7 , , , 29007 1581 8 and and CC 29007 1581 9 pour pour VB 29007 1581 10 gravy gravy NN 29007 1581 11 boiling boil VBG 29007 1581 12 hot hot RB 29007 1581 13 over over IN 29007 1581 14 them -PRON- PRP 29007 1581 15 . . . 29007 1582 1 Eggs Eggs NNP 29007 1582 2 and and CC 29007 1582 3 Anchovy Anchovy NNP 29007 1582 4 . . . 29007 1583 1 _ _ NNP 29007 1583 2 Ingredients_--2 Ingredients_--2 NNP 29007 1583 3 eggs egg NNS 29007 1583 4 . . . 29007 1584 1 1 1 CD 29007 1584 2 slice slice NN 29007 1584 3 of of IN 29007 1584 4 fried fried JJ 29007 1584 5 or or CC 29007 1584 6 toasted toast VBN 29007 1584 7 bread bread NN 29007 1584 8 . . . 29007 1585 1 A a DT 29007 1585 2 little little JJ 29007 1585 3 anchovy anchovy JJ 29007 1585 4 paste paste NN 29007 1585 5 . . . 29007 1586 1 1 1 CD 29007 1586 2   _SP 29007 1586 3 oz oz UH 29007 1586 4 . . . 29007 1587 1 of of IN 29007 1587 2 butter butter NN 29007 1587 3 . . . 29007 1588 1 Pepper pepper NN 29007 1588 2 and and CC 29007 1588 3 salt salt NN 29007 1588 4 to to IN 29007 1588 5 taste taste NN 29007 1588 6 . . . 29007 1589 1 _ _ NNP 29007 1589 2 Method._--Let Method._--Let NNP 29007 1589 3 the the DT 29007 1589 4 fried fry VBN 29007 1589 5 or or CC 29007 1589 6 toasted toast VBN 29007 1589 7 bread bread NN 29007 1589 8 be be VB 29007 1589 9 quite quite RB 29007 1589 10 hot hot JJ 29007 1589 11 ( ( -LRB- 29007 1589 12 fried fried JJ 29007 1589 13 bread bread NN 29007 1589 14 is be VBZ 29007 1589 15 the the DT 29007 1589 16 best good JJS 29007 1589 17 ) ) -RRB- 29007 1589 18 , , , 29007 1589 19 and and CC 29007 1589 20 spread spread VBD 29007 1589 21 it -PRON- PRP 29007 1589 22 thinly thinly RB 29007 1589 23 with with IN 29007 1589 24 anchovy anchovy JJ 29007 1589 25 paste paste NN 29007 1589 26 . . . 29007 1590 1 Make make VB 29007 1590 2 the the DT 29007 1590 3 butter butter NN 29007 1590 4 quite quite RB 29007 1590 5 hot hot JJ 29007 1590 6 in in IN 29007 1590 7 a a DT 29007 1590 8 frying frying JJ 29007 1590 9 or or CC 29007 1590 10 omelet omelet NN 29007 1590 11 pan pan NN 29007 1590 12 . . . 29007 1591 1 Break break VB 29007 1591 2 the the DT 29007 1591 3 eggs egg NNS 29007 1591 4 into into IN 29007 1591 5 it -PRON- PRP 29007 1591 6 , , , 29007 1591 7 add add VB 29007 1591 8 pepper pepper NN 29007 1591 9 and and CC 29007 1591 10 salt salt NN 29007 1591 11 , , , 29007 1591 12 and and CC 29007 1591 13 stir stir VB 29007 1591 14 very very RB 29007 1591 15 quickly quickly RB 29007 1591 16 , , , 29007 1591 17 until until IN 29007 1591 18 they -PRON- PRP 29007 1591 19 are be VBP 29007 1591 20 a a DT 29007 1591 21 soft soft JJ 29007 1591 22 yellow yellow JJ 29007 1591 23 mass mass NN 29007 1591 24 . . . 29007 1592 1 Spread spread VB 29007 1592 2 it -PRON- PRP 29007 1592 3 quickly quickly RB 29007 1592 4 over over IN 29007 1592 5 the the DT 29007 1592 6 toast toast NN 29007 1592 7 , , , 29007 1592 8 and and CC 29007 1592 9 serve serve VB 29007 1592 10 immediately immediately RB 29007 1592 11 . . . 29007 1593 1 Eggs egg NNS 29007 1593 2 in in IN 29007 1593 3 Cases case NNS 29007 1593 4 . . . 29007 1594 1 _ _ NNP 29007 1594 2 Ingredients_--4 Ingredients_--4 NNP 29007 1594 3 tablespoonfuls tablespoonful NNS 29007 1594 4 of of IN 29007 1594 5 bread bread NN 29007 1594 6 crumbs crumb NNS 29007 1594 7 . . . 29007 1595 1 1 1 CD 29007 1595 2 dessertspoonful dessertspoonful NN 29007 1595 3 of of IN 29007 1595 4 finely finely RB 29007 1595 5 - - HYPH 29007 1595 6 chopped chop VBN 29007 1595 7 parsley parsley NN 29007 1595 8 . . . 29007 1596 1 Pepper pepper NN 29007 1596 2 and and CC 29007 1596 3 salt salt NN 29007 1596 4 . . . 29007 1597 1 If if IN 29007 1597 2 liked like VBN 29007 1597 3 , , , 29007 1597 4 a a DT 29007 1597 5 boiled boil VBN 29007 1597 6 onion onion NN 29007 1597 7 very very RB 29007 1597 8 finely finely RB 29007 1597 9 chopped chop VBN 29007 1597 10 . . . 29007 1598 1 6 6 CD 29007 1598 2 eggs egg NNS 29007 1598 3 . . . 29007 1599 1 6 6 CD 29007 1599 2 paper paper NN 29007 1599 3 cases case NNS 29007 1599 4 . . . 29007 1600 1 _ _ NNP 29007 1600 2 Method._--Butter Method._--Butter NNP 29007 1600 3 well well RB 29007 1600 4 some some DT 29007 1600 5 paper paper NN 29007 1600 6 cases case NNS 29007 1600 7 ; ; : 29007 1600 8 mix mix VB 29007 1600 9 the the DT 29007 1600 10 crumbs crumb NNS 29007 1600 11 , , , 29007 1600 12 parsley parsley NN 29007 1600 13 , , , 29007 1600 14 onion onion NN 29007 1600 15 , , , 29007 1600 16 pepper pepper NN 29007 1600 17 , , , 29007 1600 18 and and CC 29007 1600 19 salt salt NN 29007 1600 20 together together RB 29007 1600 21 ; ; : 29007 1600 22 put put VB 29007 1600 23 a a DT 29007 1600 24 little little JJ 29007 1600 25 at at IN 29007 1600 26 the the DT 29007 1600 27 bottom bottom NN 29007 1600 28 of of IN 29007 1600 29 each each DT 29007 1600 30 case case NN 29007 1600 31 . . . 29007 1601 1 Break break VB 29007 1601 2 the the DT 29007 1601 3 eggs egg NNS 29007 1601 4 gently gently RB 29007 1601 5 , , , 29007 1601 6 and and CC 29007 1601 7 put put VBD 29007 1601 8 one one CD 29007 1601 9 egg egg NN 29007 1601 10 into into IN 29007 1601 11 each each DT 29007 1601 12 case case NN 29007 1601 13 . . . 29007 1602 1 Cover cover VB 29007 1602 2 each each DT 29007 1602 3 with with IN 29007 1602 4 some some DT 29007 1602 5 of of IN 29007 1602 6 the the DT 29007 1602 7 crumbs crumb NNS 29007 1602 8 and and CC 29007 1602 9 seasoning seasoning NN 29007 1602 10 , , , 29007 1602 11 and and CC 29007 1602 12 put put VBD 29007 1602 13 the the DT 29007 1602 14 cases case NNS 29007 1602 15 in in IN 29007 1602 16 a a DT 29007 1602 17 quick quick JJ 29007 1602 18 oven oven NN 29007 1602 19 to to TO 29007 1602 20 bake bake VB 29007 1602 21 until until IN 29007 1602 22 the the DT 29007 1602 23 eggs egg NNS 29007 1602 24 are be VBP 29007 1602 25 set set VBN 29007 1602 26 . . . 29007 1603 1 Broiled Broiled NNP 29007 1603 2 Mushrooms Mushrooms NNP 29007 1603 3 . . . 29007 1604 1 Choose choose VB 29007 1604 2 nice nice JJ 29007 1604 3 large large JJ 29007 1604 4 mushrooms mushroom NNS 29007 1604 5 ; ; : 29007 1604 6 peel peel VB 29007 1604 7 and and CC 29007 1604 8 wash wash VB 29007 1604 9 them -PRON- PRP 29007 1604 10 , , , 29007 1604 11 and and CC 29007 1604 12 wipe wipe VB 29007 1604 13 them -PRON- PRP 29007 1604 14 dry dry JJ 29007 1604 15 . . . 29007 1605 1 Cut cut VB 29007 1605 2 out out RP 29007 1605 3 the the DT 29007 1605 4 stems stem NNS 29007 1605 5 , , , 29007 1605 6 and and CC 29007 1605 7 put put VBD 29007 1605 8 them -PRON- PRP 29007 1605 9 , , , 29007 1605 10 with with IN 29007 1605 11 the the DT 29007 1605 12 top top NN 29007 1605 13 of of IN 29007 1605 14 the the DT 29007 1605 15 mushrooms mushroom NNS 29007 1605 16 downwards downwards RB 29007 1605 17 , , , 29007 1605 18 on on IN 29007 1605 19 a a DT 29007 1605 20 gridiron gridiron NN 29007 1605 21 . . . 29007 1606 1 Put put VB 29007 1606 2 a a DT 29007 1606 3 small small JJ 29007 1606 4 piece piece NN 29007 1606 5 of of IN 29007 1606 6 butter butter NN 29007 1606 7 on on IN 29007 1606 8 each each DT 29007 1606 9 , , , 29007 1606 10 and and CC 29007 1606 11 broil broil VB 29007 1606 12 for for IN 29007 1606 13 ten ten CD 29007 1606 14 minutes minute NNS 29007 1606 15 slowly slowly RB 29007 1606 16 . . . 29007 1607 1 Remove remove VB 29007 1607 2 them -PRON- PRP 29007 1607 3 carefully carefully RB 29007 1607 4 , , , 29007 1607 5 as as IN 29007 1607 6 the the DT 29007 1607 7 mushrooms mushroom NNS 29007 1607 8 will will MD 29007 1607 9 be be VB 29007 1607 10 by by IN 29007 1607 11 that that DT 29007 1607 12 time time NN 29007 1607 13 full full JJ 29007 1607 14 of of IN 29007 1607 15 delicious delicious JJ 29007 1607 16 gravy gravy NN 29007 1607 17 . . . 29007 1608 1 Broiled Broiled NNP 29007 1608 2 Dried Dried NNP 29007 1608 3 Haddock Haddock NNP 29007 1608 4 . . . 29007 1609 1 Soak soak VB 29007 1609 2 it -PRON- PRP 29007 1609 3 in in IN 29007 1609 4 cold cold JJ 29007 1609 5 water water NN 29007 1609 6 for for IN 29007 1609 7 an an DT 29007 1609 8 hour hour NN 29007 1609 9 before before IN 29007 1609 10 using use VBG 29007 1609 11 . . . 29007 1610 1 Broil Broil NNP 29007 1610 2 it -PRON- PRP 29007 1610 3 slowly slowly RB 29007 1610 4 over over IN 29007 1610 5 a a DT 29007 1610 6 clear clear JJ 29007 1610 7 fire fire NN 29007 1610 8 until until IN 29007 1610 9 it -PRON- PRP 29007 1610 10 is be VBZ 29007 1610 11 quite quite RB 29007 1610 12 hot hot JJ 29007 1610 13 , , , 29007 1610 14 turning turn VBG 29007 1610 15 occasionally occasionally RB 29007 1610 16 . . . 29007 1611 1 Rub rub VB 29007 1611 2 some some DT 29007 1611 3 butter butter NN 29007 1611 4 over over IN 29007 1611 5 it -PRON- PRP 29007 1611 6 , , , 29007 1611 7 and and CC 29007 1611 8 serve serve VB 29007 1611 9 it -PRON- PRP 29007 1611 10 at at IN 29007 1611 11 once once RB 29007 1611 12 . . . 29007 1612 1 Bloaters bloater NNS 29007 1612 2 . . . 29007 1613 1 Cut cut VB 29007 1613 2 the the DT 29007 1613 3 bloaters bloater NNS 29007 1613 4 open open VB 29007 1613 5 down down RP 29007 1613 6 the the DT 29007 1613 7 back back NN 29007 1613 8 , , , 29007 1613 9 and and CC 29007 1613 10 bone bone VB 29007 1613 11 them -PRON- PRP 29007 1613 12 . . . 29007 1614 1 Lay lay VB 29007 1614 2 them -PRON- PRP 29007 1614 3 one one NN 29007 1614 4 on on IN 29007 1614 5 the the DT 29007 1614 6 other other JJ 29007 1614 7 with with IN 29007 1614 8 the the DT 29007 1614 9 insides inside NNS 29007 1614 10 together together RB 29007 1614 11 . . . 29007 1615 1 Broil Broil NNP 29007 1615 2 them -PRON- PRP 29007 1615 3 slowly slowly RB 29007 1615 4 over over IN 29007 1615 5 a a DT 29007 1615 6 clear clear JJ 29007 1615 7 fire fire NN 29007 1615 8 , , , 29007 1615 9 turning turn VBG 29007 1615 10 occasionally occasionally RB 29007 1615 11 . . . 29007 1616 1 Serve serve VB 29007 1616 2 very very RB 29007 1616 3 hot hot JJ 29007 1616 4 , , , 29007 1616 5 with with IN 29007 1616 6 a a DT 29007 1616 7 little little JJ 29007 1616 8 butter butter NN 29007 1616 9 rubbed rub VBN 29007 1616 10 over over IN 29007 1616 11 them -PRON- PRP 29007 1616 12 . . . 29007 1617 1 If if IN 29007 1617 2 preferred prefer VBN 29007 1617 3 , , , 29007 1617 4 they -PRON- PRP 29007 1617 5 may may MD 29007 1617 6 be be VB 29007 1617 7 broiled broil VBN 29007 1617 8 unboned unboned JJ 29007 1617 9 . . . 29007 1618 1 Red Red NNP 29007 1618 2 Herrings Herrings NNP 29007 1618 3 . . . 29007 1619 1 Remove remove VB 29007 1619 2 their -PRON- PRP$ 29007 1619 3 heads head NNS 29007 1619 4 and and CC 29007 1619 5 tails tail NNS 29007 1619 6 . . . 29007 1620 1 Slit slit VB 29007 1620 2 them -PRON- PRP 29007 1620 3 open open VBP 29007 1620 4 down down RP 29007 1620 5 the the DT 29007 1620 6 back back NN 29007 1620 7 and and CC 29007 1620 8 remove remove VB 29007 1620 9 the the DT 29007 1620 10 bone bone NN 29007 1620 11 . . . 29007 1621 1 Egg egg NN 29007 1621 2 and and CC 29007 1621 3 bread bread NN 29007 1621 4 - - HYPH 29007 1621 5 crumb crumb VBD 29007 1621 6 them -PRON- PRP 29007 1621 7 , , , 29007 1621 8 and and CC 29007 1621 9 broil broil VB 29007 1621 10 them -PRON- PRP 29007 1621 11 over over IN 29007 1621 12 a a DT 29007 1621 13 clear clear JJ 29007 1621 14 fire fire NN 29007 1621 15 . . . 29007 1622 1 If if IN 29007 1622 2 preferred prefer VBN 29007 1622 3 , , , 29007 1622 4 they -PRON- PRP 29007 1622 5 may may MD 29007 1622 6 be be VB 29007 1622 7 broiled broil VBN 29007 1622 8 unboned unboned JJ 29007 1622 9 . . . 29007 1623 1 Tea tea NN 29007 1623 2 . . . 29007 1624 1 Measure measure VB 29007 1624 2 a a DT 29007 1624 3 teaspoonful teaspoonful NN 29007 1624 4 of of IN 29007 1624 5 tea tea NN 29007 1624 6 for for IN 29007 1624 7 each each DT 29007 1624 8 person person NN 29007 1624 9 , , , 29007 1624 10 and and CC 29007 1624 11 one one CD 29007 1624 12 teaspoonful teaspoonful JJ 29007 1624 13 over over RB 29007 1624 14 . . . 29007 1625 1 Make make VB 29007 1625 2 the the DT 29007 1625 3 teapot teapot NN 29007 1625 4 quite quite RB 29007 1625 5 hot hot JJ 29007 1625 6 by by IN 29007 1625 7 filling fill VBG 29007 1625 8 it -PRON- PRP 29007 1625 9 with with IN 29007 1625 10 boiling boil VBG 29007 1625 11 water water NN 29007 1625 12 ; ; : 29007 1625 13 let let VB 29007 1625 14 it -PRON- PRP 29007 1625 15 stand stand VB 29007 1625 16 in in IN 29007 1625 17 it -PRON- PRP 29007 1625 18 for for IN 29007 1625 19 three three CD 29007 1625 20 minutes minute NNS 29007 1625 21 ; ; : 29007 1625 22 then then RB 29007 1625 23 empty empty VB 29007 1625 24 the the DT 29007 1625 25 teapot teapot NN 29007 1625 26 . . . 29007 1626 1 Put put VB 29007 1626 2 in in RP 29007 1626 3 the the DT 29007 1626 4 tea tea NN 29007 1626 5 , , , 29007 1626 6 and and CC 29007 1626 7 pour pour VB 29007 1626 8 boiling boil VBG 29007 1626 9 water water NN 29007 1626 10 over over IN 29007 1626 11 it -PRON- PRP 29007 1626 12 . . . 29007 1627 1 Cover cover VB 29007 1627 2 it -PRON- PRP 29007 1627 3 with with IN 29007 1627 4 a a DT 29007 1627 5 tea tea NN 29007 1627 6 - - HYPH 29007 1627 7 cosy cosy JJ 29007 1627 8 , , , 29007 1627 9 and and CC 29007 1627 10 let let VB 29007 1627 11 it -PRON- PRP 29007 1627 12 infuse infuse VB 29007 1627 13 for for IN 29007 1627 14 five five CD 29007 1627 15 minutes minute NNS 29007 1627 16 before before IN 29007 1627 17 using use VBG 29007 1627 18 . . . 29007 1628 1 The the DT 29007 1628 2 longer long RBR 29007 1628 3 it -PRON- PRP 29007 1628 4 stands stand VBZ 29007 1628 5 , , , 29007 1628 6 the the DT 29007 1628 7 darker dark JJR 29007 1628 8 it -PRON- PRP 29007 1628 9 will will MD 29007 1628 10 get get VB 29007 1628 11 ; ; : 29007 1628 12 but but CC 29007 1628 13 for for IN 29007 1628 14 people people NNS 29007 1628 15 of of IN 29007 1628 16 weak weak JJ 29007 1628 17 digestions digestion NNS 29007 1628 18 , , , 29007 1628 19 it -PRON- PRP 29007 1628 20 should should MD 29007 1628 21 be be VB 29007 1628 22 used use VBN 29007 1628 23 after after IN 29007 1628 24 five five CD 29007 1628 25 minutes minute NNS 29007 1628 26 ' ' POS 29007 1628 27 infusion infusion NN 29007 1628 28 only only RB 29007 1628 29 . . . 29007 1629 1 The the DT 29007 1629 2 water water NN 29007 1629 3 should should MD 29007 1629 4 be be VB 29007 1629 5 fresh fresh JJ 29007 1629 6 spring spring NN 29007 1629 7 water water NN 29007 1629 8 , , , 29007 1629 9 and and CC 29007 1629 10 should should MD 29007 1629 11 be be VB 29007 1629 12 used use VBN 29007 1629 13 as as RB 29007 1629 14 soon soon RB 29007 1629 15 as as IN 29007 1629 16 it -PRON- PRP 29007 1629 17 boils boil VBZ 29007 1629 18 . . . 29007 1630 1 Water water NN 29007 1630 2 that that WDT 29007 1630 3 has have VBZ 29007 1630 4 been be VBN 29007 1630 5 boiled boil VBN 29007 1630 6 for for IN 29007 1630 7 any any DT 29007 1630 8 length length NN 29007 1630 9 of of IN 29007 1630 10 time time NN 29007 1630 11 is be VBZ 29007 1630 12 flat flat JJ 29007 1630 13 from from IN 29007 1630 14 the the DT 29007 1630 15 loss loss NN 29007 1630 16 of of IN 29007 1630 17 its -PRON- PRP$ 29007 1630 18 gases gas NNS 29007 1630 19 . . . 29007 1631 1 Coffee coffee NN 29007 1631 2 . . . 29007 1632 1 To to TO 29007 1632 2 have have VB 29007 1632 3 coffee coffee NN 29007 1632 4 to to TO 29007 1632 5 perfection perfection VB 29007 1632 6 it -PRON- PRP 29007 1632 7 should should MD 29007 1632 8 be be VB 29007 1632 9 freshly freshly RB 29007 1632 10 roasted roast VBN 29007 1632 11 and and CC 29007 1632 12 ground grind VBN 29007 1632 13 , , , 29007 1632 14 as as IN 29007 1632 15 coffee coffee NN 29007 1632 16 quickly quickly RB 29007 1632 17 loses lose VBZ 29007 1632 18 its -PRON- PRP$ 29007 1632 19 flavour flavour NN 29007 1632 20 . . . 29007 1633 1 If if IN 29007 1633 2 this this DT 29007 1633 3 is be VBZ 29007 1633 4 not not RB 29007 1633 5 possible possible JJ 29007 1633 6 , , , 29007 1633 7 use use VB 29007 1633 8 the the DT 29007 1633 9 best good JJS 29007 1633 10 French french JJ 29007 1633 11 coffee coffee NN 29007 1633 12 sold sell VBN 29007 1633 13 in in IN 29007 1633 14 tins tin NNS 29007 1633 15 . . . 29007 1634 1 The the DT 29007 1634 2 water water NN 29007 1634 3 should should MD 29007 1634 4 be be VB 29007 1634 5 freshly freshly RB 29007 1634 6 boiled boil VBN 29007 1634 7 ; ; : 29007 1634 8 the the DT 29007 1634 9 coffee coffee NN 29007 1634 10 itself -PRON- PRP 29007 1634 11 should should MD 29007 1634 12 _ _ NNP 29007 1634 13 not not RB 29007 1634 14 _ _ NNP 29007 1634 15 be be VB 29007 1634 16 _ _ NNP 29007 1634 17 boiled boil VBN 29007 1634 18 _ _ NNP 29007 1634 19 , , , 29007 1634 20 but but CC 29007 1634 21 only only RB 29007 1634 22 infused infuse VBN 29007 1634 23 in in IN 29007 1634 24 the the DT 29007 1634 25 boiling boiling NN 29007 1634 26 water water NN 29007 1634 27 . . . 29007 1635 1 Boiling boiling NN 29007 1635 2 disperses disperse VBZ 29007 1635 3 the the DT 29007 1635 4 aroma aroma NN 29007 1635 5 . . . 29007 1636 1 It -PRON- PRP 29007 1636 2 can can MD 29007 1636 3 , , , 29007 1636 4 however however RB 29007 1636 5 , , , 29007 1636 6 be be VB 29007 1636 7 made make VBN 29007 1636 8 more more RBR 29007 1636 9 economically economically RB 29007 1636 10 if if IN 29007 1636 11 boiled boil VBN 29007 1636 12 , , , 29007 1636 13 and and CC 29007 1636 14 therefore therefore RB 29007 1636 15 recipes recipe NNS 29007 1636 16 are be VBP 29007 1636 17 given give VBN 29007 1636 18 for for IN 29007 1636 19 its -PRON- PRP$ 29007 1636 20 preparation preparation NN 29007 1636 21 in in IN 29007 1636 22 this this DT 29007 1636 23 manner manner NN 29007 1636 24 . . . 29007 1637 1 Chicory chicory NN 29007 1637 2 is be VBZ 29007 1637 3 generally generally RB 29007 1637 4 used use VBN 29007 1637 5 with with IN 29007 1637 6 coffee coffee NN 29007 1637 7 in in IN 29007 1637 8 the the DT 29007 1637 9 proportion proportion NN 29007 1637 10 of of IN 29007 1637 11 two two CD 29007 1637 12 ounces ounce NNS 29007 1637 13 of of IN 29007 1637 14 chicory chicory NN 29007 1637 15 to to IN 29007 1637 16 one one CD 29007 1637 17 pound pound NN 29007 1637 18 of of IN 29007 1637 19 coffee coffee NN 29007 1637 20 . . . 29007 1638 1 Coffee Coffee NNP 29007 1638 2 ( ( -LRB- 29007 1638 3 Soyer Soyer NNP 29007 1638 4 's 's POS 29007 1638 5 method method NN 29007 1638 6 . . . 29007 1638 7 ) ) -RRB- 29007 1639 1 _ _ NNP 29007 1639 2 Ingredients_--3 Ingredients_--3 NNP 29007 1639 3   _SP 29007 1639 4 oz oz UH 29007 1639 5 . . . 29007 1640 1 of of IN 29007 1640 2 coffee coffee NN 29007 1640 3 . . . 29007 1641 1 1 1 CD 29007 1641 2 pint pint NN 29007 1641 3 of of IN 29007 1641 4 boiling boil VBG 29007 1641 5 water water NN 29007 1641 6 . . . 29007 1642 1 _ _ NNP 29007 1642 2 Method._--Put Method._--Put NNP 29007 1642 3 the the DT 29007 1642 4 coffee coffee NN 29007 1642 5 into into IN 29007 1642 6 a a DT 29007 1642 7 clean clean JJ 29007 1642 8 stewpan stewpan NN 29007 1642 9 . . . 29007 1643 1 Stir stir VB 29007 1643 2 over over IN 29007 1643 3 the the DT 29007 1643 4 fire fire NN 29007 1643 5 until until IN 29007 1643 6 it -PRON- PRP 29007 1643 7 smokes smoke VBZ 29007 1643 8 , , , 29007 1643 9 but but CC 29007 1643 10 do do VB 29007 1643 11 not not RB 29007 1643 12 let let VB 29007 1643 13 it -PRON- PRP 29007 1643 14 burn burn VB 29007 1643 15 . . . 29007 1644 1 Then then RB 29007 1644 2 pour pour VB 29007 1644 3 in in IN 29007 1644 4 the the DT 29007 1644 5 boiling boiling NN 29007 1644 6 water water NN 29007 1644 7 . . . 29007 1645 1 Cover cover VB 29007 1645 2 close close JJ 29007 1645 3 , , , 29007 1645 4 and and CC 29007 1645 5 set set VBN 29007 1645 6 by by IN 29007 1645 7 the the DT 29007 1645 8 side side NN 29007 1645 9 of of IN 29007 1645 10 the the DT 29007 1645 11 fire fire NN 29007 1645 12 for for IN 29007 1645 13 ten ten CD 29007 1645 14 minutes minute NNS 29007 1645 15 . . . 29007 1646 1 Strain strain VB 29007 1646 2 through through IN 29007 1646 3 thick thick JJ 29007 1646 4 muslin muslin NN 29007 1646 5 . . . 29007 1647 1 Coffee coffee NN 29007 1647 2 ( ( -LRB- 29007 1647 3 another another DT 29007 1647 4 method method NN 29007 1647 5 ) ) -RRB- 29007 1647 6 . . . 29007 1648 1 _ _ NNP 29007 1648 2 Ingredients_--3 Ingredients_--3 NNP 29007 1648 3   _SP 29007 1648 4 oz oz UH 29007 1648 5 . . . 29007 1649 1 of of IN 29007 1649 2 coffee coffee NN 29007 1649 3 . . . 29007 1650 1 1½ 1½ CD 29007 1650 2 pint pint NN 29007 1650 3 of of IN 29007 1650 4 boiling boil VBG 29007 1650 5 water water NN 29007 1650 6 . . . 29007 1651 1 _ _ NNP 29007 1651 2 Method._--Make method._--make VBP 29007 1651 3 a a DT 29007 1651 4 jug jug NN 29007 1651 5 hot hot JJ 29007 1651 6 . . . 29007 1652 1 Put put VB 29007 1652 2 the the DT 29007 1652 3 coffee coffee NN 29007 1652 4 in in IN 29007 1652 5 it -PRON- PRP 29007 1652 6 , , , 29007 1652 7 and and CC 29007 1652 8 pour pour VB 29007 1652 9 over over IN 29007 1652 10 the the DT 29007 1652 11 boiling boiling NN 29007 1652 12 water water NN 29007 1652 13 . . . 29007 1653 1 Let let VB 29007 1653 2 it -PRON- PRP 29007 1653 3 stand stand VB 29007 1653 4 in in IN 29007 1653 5 a a DT 29007 1653 6 hot hot JJ 29007 1653 7 place place NN 29007 1653 8 for for IN 29007 1653 9 half half PDT 29007 1653 10 an an DT 29007 1653 11 hour hour NN 29007 1653 12 . . . 29007 1654 1 Then then RB 29007 1654 2 strain strain VB 29007 1654 3 through through IN 29007 1654 4 thick thick JJ 29007 1654 5 muslin muslin NN 29007 1654 6 . . . 29007 1655 1 Café Café NNP 29007 1655 2 au au NNP 29007 1655 3 Lait Lait NNP 29007 1655 4 . . . 29007 1656 1 Half half DT 29007 1656 2 fill fill VB 29007 1656 3 a a DT 29007 1656 4 cup cup NN 29007 1656 5 with with IN 29007 1656 6 nicely nicely RB 29007 1656 7 - - HYPH 29007 1656 8 made make VBN 29007 1656 9 coffee coffee NN 29007 1656 10 , , , 29007 1656 11 and and CC 29007 1656 12 pour pour VB 29007 1656 13 in in IN 29007 1656 14 the the DT 29007 1656 15 same same JJ 29007 1656 16 quantity quantity NN 29007 1656 17 of of IN 29007 1656 18 boiled boil VBN 29007 1656 19 milk milk NN 29007 1656 20 . . . 29007 1657 1 Coffee coffee NN 29007 1657 2 ( ( -LRB- 29007 1657 3 economical economical JJ 29007 1657 4 method method NN 29007 1657 5 ) ) -RRB- 29007 1657 6 . . . 29007 1658 1 _ _ NNP 29007 1658 2 Ingredients_--¾ Ingredients_--¾ NNP 29007 1658 3   _SP 29007 1658 4 lb lb XX 29007 1658 5 . . . 29007 1659 1 of of IN 29007 1659 2 coffee coffee NN 29007 1659 3 . . . 29007 1660 1 2 2 CD 29007 1660 2 quarts quart NNS 29007 1660 3 of of IN 29007 1660 4 cold cold JJ 29007 1660 5 water water NN 29007 1660 6 . . . 29007 1661 1 _ _ NNP 29007 1661 2 Method._--Make method._--make VBP 29007 1661 3 a a DT 29007 1661 4 bag bag NN 29007 1661 5 of of IN 29007 1661 6 rather rather RB 29007 1661 7 thick thick JJ 29007 1661 8 muslin muslin NN 29007 1661 9 , , , 29007 1661 10 and and CC 29007 1661 11 put put VBD 29007 1661 12 the the DT 29007 1661 13 coffee coffee NN 29007 1661 14 into into IN 29007 1661 15 it -PRON- PRP 29007 1661 16 . . . 29007 1662 1 The the DT 29007 1662 2 bag bag NN 29007 1662 3 should should MD 29007 1662 4 be be VB 29007 1662 5 rather rather RB 29007 1662 6 large large JJ 29007 1662 7 , , , 29007 1662 8 so so IN 29007 1662 9 that that IN 29007 1662 10 the the DT 29007 1662 11 coffee coffee NN 29007 1662 12 will will MD 29007 1662 13 have have VB 29007 1662 14 plenty plenty NN 29007 1662 15 of of IN 29007 1662 16 room room NN 29007 1662 17 . . . 29007 1663 1 Tie tie VB 29007 1663 2 the the DT 29007 1663 3 ends end NNS 29007 1663 4 of of IN 29007 1663 5 the the DT 29007 1663 6 bag bag NN 29007 1663 7 securely securely RB 29007 1663 8 . . . 29007 1664 1 Put put VB 29007 1664 2 it -PRON- PRP 29007 1664 3 into into IN 29007 1664 4 a a DT 29007 1664 5 saucepan saucepan NN 29007 1664 6 with with IN 29007 1664 7 the the DT 29007 1664 8 water water NN 29007 1664 9 ; ; : 29007 1664 10 bring bring VB 29007 1664 11 to to IN 29007 1664 12 the the DT 29007 1664 13 boil boil NN 29007 1664 14 , , , 29007 1664 15 and and CC 29007 1664 16 boil boil VB 29007 1664 17 steadily steadily RB 29007 1664 18 for for IN 29007 1664 19 one one CD 29007 1664 20 hour hour NN 29007 1664 21 . . . 29007 1665 1 Strain strain VB 29007 1665 2 through through IN 29007 1665 3 thick thick JJ 29007 1665 4 muslin muslin NN 29007 1665 5 . . . 29007 1666 1 This this DT 29007 1666 2 will will MD 29007 1666 3 make make VB 29007 1666 4 strong strong JJ 29007 1666 5 coffee coffee NN 29007 1666 6 , , , 29007 1666 7 which which WDT 29007 1666 8 can can MD 29007 1666 9 be be VB 29007 1666 10 diluted dilute VBN 29007 1666 11 with with IN 29007 1666 12 boiling boiling NN 29007 1666 13 water water NN 29007 1666 14 as as IN 29007 1666 15 required require VBN 29007 1666 16 . . . 29007 1667 1 Coffee coffee NN 29007 1667 2 made make VBN 29007 1667 3 in in IN 29007 1667 4 a a DT 29007 1667 5 Percolator Percolator NNP 29007 1667 6 . . . 29007 1668 1 _ _ NNP 29007 1668 2 Ingredients_--3 Ingredients_--3 NNP 29007 1668 3   _SP 29007 1668 4 oz oz UH 29007 1668 5 . . . 29007 1669 1 of of IN 29007 1669 2 coffee coffee NN 29007 1669 3 . . . 29007 1670 1 1½ 1½ CD 29007 1670 2 pint pint NN 29007 1670 3 of of IN 29007 1670 4 boiling boil VBG 29007 1670 5 water water NN 29007 1670 6 . . . 29007 1671 1 _ _ NNP 29007 1671 2 Method._--Make Method._--Make NNP 29007 1671 3 the the DT 29007 1671 4 percolator percolator NN 29007 1671 5 hot hot JJ 29007 1671 6 . . . 29007 1672 1 Put put VB 29007 1672 2 the the DT 29007 1672 3 coffee coffee NN 29007 1672 4 in in IN 29007 1672 5 it -PRON- PRP 29007 1672 6 , , , 29007 1672 7 and and CC 29007 1672 8 pour pour VB 29007 1672 9 on on IN 29007 1672 10 the the DT 29007 1672 11 boiling boiling NN 29007 1672 12 water water NN 29007 1672 13 . . . 29007 1673 1 Let let VB 29007 1673 2 it -PRON- PRP 29007 1673 3 stand stand VB 29007 1673 4 in in IN 29007 1673 5 a a DT 29007 1673 6 hot hot JJ 29007 1673 7 place place NN 29007 1673 8 for for IN 29007 1673 9 about about RB 29007 1673 10 ten ten CD 29007 1673 11 minutes minute NNS 29007 1673 12 . . . 29007 1674 1 Cocoa cocoa NN 29007 1674 2 . . . 29007 1675 1 This this DT 29007 1675 2 is be VBZ 29007 1675 3 best good JJS 29007 1675 4 , , , 29007 1675 5 especially especially RB 29007 1675 6 for for IN 29007 1675 7 invalids invalid NNS 29007 1675 8 , , , 29007 1675 9 if if IN 29007 1675 10 prepared prepare VBN 29007 1675 11 from from IN 29007 1675 12 the the DT 29007 1675 13 nibs nibs NN 29007 1675 14 ; ; : 29007 1675 15 these these DT 29007 1675 16 should should MD 29007 1675 17 be be VB 29007 1675 18 perfectly perfectly RB 29007 1675 19 fresh fresh JJ 29007 1675 20 . . . 29007 1676 1 Put put VB 29007 1676 2 a a DT 29007 1676 3 quarter quarter NN 29007 1676 4 of of IN 29007 1676 5 a a DT 29007 1676 6 pound pound NN 29007 1676 7 of of IN 29007 1676 8 nibs nibs NNP 29007 1676 9 into into IN 29007 1676 10 two two CD 29007 1676 11 quarts quart NNS 29007 1676 12 of of IN 29007 1676 13 cold cold JJ 29007 1676 14 water water NN 29007 1676 15 ; ; : 29007 1676 16 simmer simmer VB 29007 1676 17 for for IN 29007 1676 18 five five CD 29007 1676 19 hours hour NNS 29007 1676 20 and and CC 29007 1676 21 then then RB 29007 1676 22 strain strain VB 29007 1676 23 . . . 29007 1677 1 When when WRB 29007 1677 2 cold cold JJ 29007 1677 3 remove remove VB 29007 1677 4 the the DT 29007 1677 5 fat fat NN 29007 1677 6 ; ; : 29007 1677 7 heat heat VB 29007 1677 8 it -PRON- PRP 29007 1677 9 as as IN 29007 1677 10 required require VBN 29007 1677 11 . . . 29007 1678 1 Cocoa cocoa NN 29007 1678 2 may may MD 29007 1678 3 also also RB 29007 1678 4 be be VB 29007 1678 5 made make VBN 29007 1678 6 from from IN 29007 1678 7 any any DT 29007 1678 8 of of IN 29007 1678 9 the the DT 29007 1678 10 different different JJ 29007 1678 11 preparations preparation NNS 29007 1678 12 . . . 29007 1679 1 Make make VB 29007 1679 2 it -PRON- PRP 29007 1679 3 according accord VBG 29007 1679 4 to to IN 29007 1679 5 directions direction NNS 29007 1679 6 given give VBN 29007 1679 7 on on IN 29007 1679 8 the the DT 29007 1679 9 canisters canister NNS 29007 1679 10 , , , 29007 1679 11 and and CC 29007 1679 12 be be VB 29007 1679 13 very very RB 29007 1679 14 careful careful JJ 29007 1679 15 to to TO 29007 1679 16 mix mix VB 29007 1679 17 it -PRON- PRP 29007 1679 18 thoroughly thoroughly RB 29007 1679 19 . . . 29007 1680 1 Nothing nothing NN 29007 1680 2 is be VBZ 29007 1680 3 so so RB 29007 1680 4 unpleasant unpleasant JJ 29007 1680 5 as as IN 29007 1680 6 to to TO 29007 1680 7 have have VB 29007 1680 8 the the DT 29007 1680 9 sides side NNS 29007 1680 10 and and CC 29007 1680 11 bottom bottom NN 29007 1680 12 of of IN 29007 1680 13 the the DT 29007 1680 14 cup cup NN 29007 1680 15 coated coat VBN 29007 1680 16 with with IN 29007 1680 17 cocoa cocoa NN 29007 1680 18 . . . 29007 1681 1 It -PRON- PRP 29007 1681 2 is be VBZ 29007 1681 3 better well JJR 29007 1681 4 to to TO 29007 1681 5 prepare prepare VB 29007 1681 6 it -PRON- PRP 29007 1681 7 in in IN 29007 1681 8 a a DT 29007 1681 9 small small JJ 29007 1681 10 saucepan saucepan NN 29007 1681 11 ; ; : 29007 1681 12 it -PRON- PRP 29007 1681 13 should should MD 29007 1681 14 be be VB 29007 1681 15 boiled boil VBN 29007 1681 16 for for IN 29007 1681 17 two two CD 29007 1681 18 or or CC 29007 1681 19 three three CD 29007 1681 20 minutes minute NNS 29007 1681 21 . . . 29007 1682 1 It -PRON- PRP 29007 1682 2 is be VBZ 29007 1682 3 more more RBR 29007 1682 4 nourishing nourishing JJ 29007 1682 5 if if IN 29007 1682 6 mixed mix VBN 29007 1682 7 with with IN 29007 1682 8 milk milk NN 29007 1682 9 instead instead RB 29007 1682 10 of of IN 29007 1682 11 water water NN 29007 1682 12 . . . 29007 1683 1 Chocolate chocolate NN 29007 1683 2 . . . 29007 1684 1 This this DT 29007 1684 2 is be VBZ 29007 1684 3 only only RB 29007 1684 4 a a DT 29007 1684 5 thicker thick JJR 29007 1684 6 preparation preparation NN 29007 1684 7 of of IN 29007 1684 8 cocoa cocoa NN 29007 1684 9 , , , 29007 1684 10 and and CC 29007 1684 11 may may MD 29007 1684 12 be be VB 29007 1684 13 made make VBN 29007 1684 14 in in IN 29007 1684 15 the the DT 29007 1684 16 same same JJ 29007 1684 17 way way NN 29007 1684 18 . . . 29007 1685 1 COLD COLD NNP 29007 1685 2 MEAT meat NN 29007 1685 3 COOKERY cookery NN 29007 1685 4 . . . 29007 1686 1 Hash hash NN 29007 1686 2 . . . 29007 1687 1 _ _ NNP 29007 1687 2 Ingredients_--The Ingredients_--The NNP 29007 1687 3 remains remain VBZ 29007 1687 4 of of IN 29007 1687 5 cold cold JJ 29007 1687 6 meat meat NN 29007 1687 7 . . . 29007 1688 1 Some some DT 29007 1688 2 nice nice JJ 29007 1688 3 stock stock NN 29007 1688 4 or or CC 29007 1688 5 gravy gravy NN 29007 1688 6 . . . 29007 1689 1 Flour flour NN 29007 1689 2 , , , 29007 1689 3 in in IN 29007 1689 4 the the DT 29007 1689 5 proportion proportion NN 29007 1689 6 of of IN 29007 1689 7 ½ ½ NN 29007 1689 8   _SP 29007 1689 9 oz oz UH 29007 1689 10 . . . 29007 1690 1 to to IN 29007 1690 2 every every DT 29007 1690 3 ½ ½ JJ 29007 1690 4 pint pint NN 29007 1690 5 of of IN 29007 1690 6 gravy gravy NN 29007 1690 7 . . . 29007 1691 1 Pepper pepper NN 29007 1691 2 and and CC 29007 1691 3 salt salt NN 29007 1691 4 , , , 29007 1691 5 and and CC 29007 1691 6 , , , 29007 1691 7 if if IN 29007 1691 8 liked like VBN 29007 1691 9 , , , 29007 1691 10 a a DT 29007 1691 11 little little JJ 29007 1691 12 catsup catsup NN 29007 1691 13 , , , 29007 1691 14 or or CC 29007 1691 15 Harvey Harvey NNP 29007 1691 16 's 's POS 29007 1691 17 sauce sauce NN 29007 1691 18 . . . 29007 1692 1 Toasted toast VBN 29007 1692 2 or or CC 29007 1692 3 fried fry VBN 29007 1692 4 bread bread NN 29007 1692 5 . . . 29007 1693 1 _ _ NNP 29007 1693 2 Method._--Cut Method._--Cut NNP 29007 1693 3 the the DT 29007 1693 4 meat meat NN 29007 1693 5 into into IN 29007 1693 6 neat neat JJ 29007 1693 7 pieces piece NNS 29007 1693 8 . . . 29007 1694 1 Mix mix VB 29007 1694 2 the the DT 29007 1694 3 flour flour NN 29007 1694 4 smoothly smoothly RB 29007 1694 5 with with IN 29007 1694 6 the the DT 29007 1694 7 gravy gravy NN 29007 1694 8 , , , 29007 1694 9 and and CC 29007 1694 10 boil boil VB 29007 1694 11 for for IN 29007 1694 12 three three CD 29007 1694 13 minutes minute NNS 29007 1694 14 , , , 29007 1694 15 stirring stir VBG 29007 1694 16 all all PDT 29007 1694 17 the the DT 29007 1694 18 time time NN 29007 1694 19 . . . 29007 1695 1 Add add VB 29007 1695 2 seasoning seasoning NN 29007 1695 3 and and CC 29007 1695 4 catsup catsup NN 29007 1695 5 or or CC 29007 1695 6 a a DT 29007 1695 7 little little JJ 29007 1695 8 sauce sauce NN 29007 1695 9 . . . 29007 1696 1 Then then RB 29007 1696 2 put put VB 29007 1696 3 the the DT 29007 1696 4 pieces piece NNS 29007 1696 5 of of IN 29007 1696 6 meat meat NN 29007 1696 7 into into IN 29007 1696 8 the the DT 29007 1696 9 gravy gravy NN 29007 1696 10 and and CC 29007 1696 11 let let VB 29007 1696 12 them -PRON- PRP 29007 1696 13 warm warm VB 29007 1696 14 through through RB 29007 1696 15 ; ; : 29007 1696 16 but but CC 29007 1696 17 do do VBP 29007 1696 18 not not RB 29007 1696 19 let let VB 29007 1696 20 the the DT 29007 1696 21 gravy gravy NN 29007 1696 22 _ _ NNP 29007 1696 23 boil boil NN 29007 1696 24 _ _ NNP 29007 1696 25 when when WRB 29007 1696 26 the the DT 29007 1696 27 meat meat NN 29007 1696 28 is be VBZ 29007 1696 29 in in IN 29007 1696 30 it -PRON- PRP 29007 1696 31 , , , 29007 1696 32 as as IN 29007 1696 33 that that DT 29007 1696 34 would would MD 29007 1696 35 toughen toughen VB 29007 1696 36 it -PRON- PRP 29007 1696 37 . . . 29007 1697 1 Tinned tin VBN 29007 1697 2 oysters oyster NNS 29007 1697 3 make make VBP 29007 1697 4 a a DT 29007 1697 5 nice nice JJ 29007 1697 6 addition addition NN 29007 1697 7 to to IN 29007 1697 8 a a DT 29007 1697 9 hash hash NN 29007 1697 10 . . . 29007 1698 1 For for IN 29007 1698 2 serving serve VBG 29007 1698 3 , , , 29007 1698 4 put put VB 29007 1698 5 the the DT 29007 1698 6 hash hash NN 29007 1698 7 on on IN 29007 1698 8 a a DT 29007 1698 9 hot hot JJ 29007 1698 10 dish dish NN 29007 1698 11 and and CC 29007 1698 12 garnish garnish VB 29007 1698 13 with with IN 29007 1698 14 sippets sippet NNS 29007 1698 15 of of IN 29007 1698 16 fried fried JJ 29007 1698 17 or or CC 29007 1698 18 toasted toast VBN 29007 1698 19 bread bread NN 29007 1698 20 . . . 29007 1699 1 If if IN 29007 1699 2 no no DT 29007 1699 3 gravy gravy NN 29007 1699 4 or or CC 29007 1699 5 stock stock NN 29007 1699 6 is be VBZ 29007 1699 7 available available JJ 29007 1699 8 , , , 29007 1699 9 make make VB 29007 1699 10 some some DT 29007 1699 11 by by IN 29007 1699 12 breaking break VBG 29007 1699 13 up up RP 29007 1699 14 any any DT 29007 1699 15 bones bone NNS 29007 1699 16 from from IN 29007 1699 17 the the DT 29007 1699 18 meat meat NN 29007 1699 19 ; ; : 29007 1699 20 boil boil VB 29007 1699 21 them -PRON- PRP 29007 1699 22 in in IN 29007 1699 23 a a DT 29007 1699 24 sufficient sufficient JJ 29007 1699 25 quantity quantity NN 29007 1699 26 of of IN 29007 1699 27 water water NN 29007 1699 28 , , , 29007 1699 29 with with IN 29007 1699 30 a a DT 29007 1699 31 piece piece NN 29007 1699 32 of of IN 29007 1699 33 carrot carrot NNP 29007 1699 34 , , , 29007 1699 35 turnip turnip NNP 29007 1699 36 , , , 29007 1699 37 onion onion NN 29007 1699 38 , , , 29007 1699 39 celery celery NN 29007 1699 40 , , , 29007 1699 41 and and CC 29007 1699 42 a a DT 29007 1699 43 small small JJ 29007 1699 44 bunch bunch NN 29007 1699 45 of of IN 29007 1699 46 herbs herb NNS 29007 1699 47 . . . 29007 1700 1 Boil boil VB 29007 1700 2 for for IN 29007 1700 3 quite quite PDT 29007 1700 4 an an DT 29007 1700 5 hour hour NN 29007 1700 6 , , , 29007 1700 7 and and CC 29007 1700 8 then then RB 29007 1700 9 strain strain VB 29007 1700 10 the the DT 29007 1700 11 liquor liquor NN 29007 1700 12 . . . 29007 1701 1 Minced Minced NNP 29007 1701 2 Meat Meat NNP 29007 1701 3 . . . 29007 1702 1 _ _ NNP 29007 1702 2 Ingredients_--Some ingredients_--some JJ 29007 1702 3 scraps scrap NNS 29007 1702 4 of of IN 29007 1702 5 cold cold JJ 29007 1702 6 meat meat NN 29007 1702 7 . . . 29007 1703 1 A a DT 29007 1703 2 little little JJ 29007 1703 3 gravy gravy NN 29007 1703 4 . . . 29007 1704 1 Some some DT 29007 1704 2 boiled boil VBN 29007 1704 3 rice rice NN 29007 1704 4 or or CC 29007 1704 5 potatoes potato NNS 29007 1704 6 . . . 29007 1705 1 Pepper pepper NN 29007 1705 2 and and CC 29007 1705 3 salt salt NN 29007 1705 4 to to IN 29007 1705 5 taste taste NN 29007 1705 6 . . . 29007 1706 1 _ _ NNP 29007 1706 2 Method._--Mince Method._--Mince NNP 29007 1706 3 the the DT 29007 1706 4 meat meat NN 29007 1706 5 finely finely RB 29007 1706 6 with with IN 29007 1706 7 a a DT 29007 1706 8 knife knife NN 29007 1706 9 , , , 29007 1706 10 or or CC 29007 1706 11 mincing mince VBG 29007 1706 12 machine machine NN 29007 1706 13 ( ( -LRB- 29007 1706 14 the the DT 29007 1706 15 flavour flavour NN 29007 1706 16 is be VBZ 29007 1706 17 nicer nice JJR 29007 1706 18 if if IN 29007 1706 19 a a DT 29007 1706 20 knife knife NN 29007 1706 21 is be VBZ 29007 1706 22 used use VBN 29007 1706 23 ) ) -RRB- 29007 1706 24 . . . 29007 1707 1 Mix mix VB 29007 1707 2 with with IN 29007 1707 3 sufficient sufficient JJ 29007 1707 4 gravy gravy NN 29007 1707 5 to to TO 29007 1707 6 moisten moisten VB 29007 1707 7 the the DT 29007 1707 8 meat meat NN 29007 1707 9 , , , 29007 1707 10 and and CC 29007 1707 11 stir stir VB 29007 1707 12 over over IN 29007 1707 13 the the DT 29007 1707 14 fire fire NN 29007 1707 15 until until IN 29007 1707 16 hot hot JJ 29007 1707 17 ; ; : 29007 1707 18 but but CC 29007 1707 19 do do VBP 29007 1707 20 not not RB 29007 1707 21 let let VB 29007 1707 22 the the DT 29007 1707 23 gravy gravy NN 29007 1707 24 boil boil VB 29007 1707 25 . . . 29007 1708 1 Serve serve VB 29007 1708 2 with with IN 29007 1708 3 a a DT 29007 1708 4 border border NN 29007 1708 5 of of IN 29007 1708 6 boiled boil VBN 29007 1708 7 rice rice NN 29007 1708 8 , , , 29007 1708 9 or or CC 29007 1708 10 mashed mash VBN 29007 1708 11 potatoes potato NNS 29007 1708 12 round round VBP 29007 1708 13 it -PRON- PRP 29007 1708 14 . . . 29007 1709 1 If if IN 29007 1709 2 veal veal NN 29007 1709 3 or or CC 29007 1709 4 chicken chicken NN 29007 1709 5 is be VBZ 29007 1709 6 minced mince VBN 29007 1709 7 , , , 29007 1709 8 squeeze squeeze VB 29007 1709 9 in in IN 29007 1709 10 a a DT 29007 1709 11 few few JJ 29007 1709 12 drops drop NNS 29007 1709 13 of of IN 29007 1709 14 lemon lemon NN 29007 1709 15 juice juice NN 29007 1709 16 , , , 29007 1709 17 and and CC 29007 1709 18 serve serve VB 29007 1709 19 with with IN 29007 1709 20 sliced slice VBN 29007 1709 21 lemon lemon NN 29007 1709 22 . . . 29007 1710 1 A a DT 29007 1710 2 little little JJ 29007 1710 3 cooked cooked JJ 29007 1710 4 ham ham NN 29007 1710 5 should should MD 29007 1710 6 be be VB 29007 1710 7 added add VBN 29007 1710 8 to to IN 29007 1710 9 these these DT 29007 1710 10 minces mince NNS 29007 1710 11 , , , 29007 1710 12 to to TO 29007 1710 13 give give VB 29007 1710 14 them -PRON- PRP 29007 1710 15 flavour flavour NN 29007 1710 16 ; ; , 29007 1710 17 minced mince VBN 29007 1710 18 beef beef NN 29007 1710 19 is be VBZ 29007 1710 20 improved improve VBN 29007 1710 21 by by IN 29007 1710 22 the the DT 29007 1710 23 addition addition NN 29007 1710 24 of of IN 29007 1710 25 a a DT 29007 1710 26 few few JJ 29007 1710 27 oysters oyster NNS 29007 1710 28 . . . 29007 1711 1 Mince mince NN 29007 1711 2 ( ( -LRB- 29007 1711 3 with with IN 29007 1711 4 Eggs Eggs NNP 29007 1711 5 ) ) -RRB- 29007 1711 6 . . . 29007 1712 1 Prepare prepare VB 29007 1712 2 some some DT 29007 1712 3 mince mince NN 29007 1712 4 , , , 29007 1712 5 as as IN 29007 1712 6 in in IN 29007 1712 7 preceding precede VBG 29007 1712 8 recipe recipe NN 29007 1712 9 , , , 29007 1712 10 and and CC 29007 1712 11 serve serve VB 29007 1712 12 with with IN 29007 1712 13 very very RB 29007 1712 14 nicely nicely RB 29007 1712 15 poached poach VBN 29007 1712 16 eggs egg NNS 29007 1712 17 on on IN 29007 1712 18 the the DT 29007 1712 19 top top NN 29007 1712 20 of of IN 29007 1712 21 it -PRON- PRP 29007 1712 22 ; ; : 29007 1712 23 garnish garnish VB 29007 1712 24 with with IN 29007 1712 25 sippets sippet NNS 29007 1712 26 of of IN 29007 1712 27 fried fried JJ 29007 1712 28 or or CC 29007 1712 29 toasted toast VBN 29007 1712 30 bread bread NN 29007 1712 31 . . . 29007 1713 1 Curry Curry NNP 29007 1713 2 of of IN 29007 1713 3 Cold Cold NNP 29007 1713 4 Meat Meat NNP 29007 1713 5 . . . 29007 1714 1 _ _ NNP 29007 1714 2 Ingredients_--Some ingredients_--some JJ 29007 1714 3 scraps scrap NNS 29007 1714 4 of of IN 29007 1714 5 cold cold JJ 29007 1714 6 meat meat NN 29007 1714 7 . . . 29007 1715 1 Some some DT 29007 1715 2 stock stock NN 29007 1715 3 or or CC 29007 1715 4 gravy gravy NN 29007 1715 5 . . . 29007 1716 1 Curry Curry NNP 29007 1716 2 powder powder NN 29007 1716 3 and and CC 29007 1716 4 flour flour NN 29007 1716 5 in in IN 29007 1716 6 the the DT 29007 1716 7 proportion proportion NN 29007 1716 8 of of IN 29007 1716 9 a a DT 29007 1716 10 dessertspoonful dessertspoonful NN 29007 1716 11 of of IN 29007 1716 12 each each DT 29007 1716 13 to to IN 29007 1716 14 every every DT 29007 1716 15 half half NN 29007 1716 16 pint pint NN 29007 1716 17 of of IN 29007 1716 18 gravy gravy NN 29007 1716 19 . . . 29007 1717 1 1 1 CD 29007 1717 2 small small JJ 29007 1717 3 onion onion NN 29007 1717 4 . . . 29007 1718 1 1 1 CD 29007 1718 2 small small JJ 29007 1718 3 apple apple NN 29007 1718 4 . . . 29007 1719 1 ½ ½ JJ 29007 1719 2   _SP 29007 1719 3 oz oz UH 29007 1719 4 . . . 29007 1720 1 of of IN 29007 1720 2 dripping drip VBG 29007 1720 3 . . . 29007 1721 1 A a DT 29007 1721 2 few few JJ 29007 1721 3 drops drop NNS 29007 1721 4 of of IN 29007 1721 5 lemon lemon NN 29007 1721 6 juice juice NN 29007 1721 7 . . . 29007 1722 1 Salt salt NN 29007 1722 2 . . . 29007 1723 1 Some some DT 29007 1723 2 boiled boil VBN 29007 1723 3 rice rice NN 29007 1723 4 . . . 29007 1724 1 _ _ NNP 29007 1724 2 Method._--Slice method._--slice CD 29007 1724 3 the the DT 29007 1724 4 onion onion NN 29007 1724 5 and and CC 29007 1724 6 apple apple NN 29007 1724 7 , , , 29007 1724 8 and and CC 29007 1724 9 fry fry VB 29007 1724 10 them -PRON- PRP 29007 1724 11 in in IN 29007 1724 12 the the DT 29007 1724 13 dripping dripping NN 29007 1724 14 . . . 29007 1725 1 When when WRB 29007 1725 2 fried fry VBN 29007 1725 3 , , , 29007 1725 4 rub rub VB 29007 1725 5 them -PRON- PRP 29007 1725 6 lightly lightly RB 29007 1725 7 through through IN 29007 1725 8 a a DT 29007 1725 9 hair hair NN 29007 1725 10 sieve sieve NN 29007 1725 11 . . . 29007 1726 1 Mix mix VB 29007 1726 2 the the DT 29007 1726 3 curry curry NN 29007 1726 4 powder powder NN 29007 1726 5 and and CC 29007 1726 6 flour flour NN 29007 1726 7 smoothly smoothly RB 29007 1726 8 with with IN 29007 1726 9 the the DT 29007 1726 10 stock stock NN 29007 1726 11 . . . 29007 1727 1 Stir stir VB 29007 1727 2 and and CC 29007 1727 3 cook cook VB 29007 1727 4 well well RB 29007 1727 5 over over IN 29007 1727 6 the the DT 29007 1727 7 fire fire NN 29007 1727 8 . . . 29007 1728 1 Add add VB 29007 1728 2 the the DT 29007 1728 3 onion onion NN 29007 1728 4 , , , 29007 1728 5 apple apple NN 29007 1728 6 , , , 29007 1728 7 lemon lemon NN 29007 1728 8 juice juice NN 29007 1728 9 , , , 29007 1728 10 and and CC 29007 1728 11 salt salt NN 29007 1728 12 . . . 29007 1729 1 Then then RB 29007 1729 2 lay lie VBD 29007 1729 3 in in IN 29007 1729 4 the the DT 29007 1729 5 meat meat NN 29007 1729 6 , , , 29007 1729 7 and and CC 29007 1729 8 let let VB 29007 1729 9 it -PRON- PRP 29007 1729 10 warm warm VB 29007 1729 11 through through RB 29007 1729 12 , , , 29007 1729 13 being be VBG 29007 1729 14 careful careful JJ 29007 1729 15 that that IN 29007 1729 16 the the DT 29007 1729 17 sauce sauce NN 29007 1729 18 does do VBZ 29007 1729 19 not not RB 29007 1729 20 boil boil VB 29007 1729 21 . . . 29007 1730 1 Serve serve VB 29007 1730 2 with with IN 29007 1730 3 nicely nicely RB 29007 1730 4 boiled boil VBN 29007 1730 5 rice rice NN 29007 1730 6 . . . 29007 1731 1 Shepherd Shepherd NNP 29007 1731 2 's 's POS 29007 1731 3 Pie Pie NNP 29007 1731 4 . . . 29007 1732 1 _ _ NNP 29007 1732 2 Ingredients_--Slices Ingredients_--Slices NNP 29007 1732 3 of of IN 29007 1732 4 cold cold JJ 29007 1732 5 meat meat NN 29007 1732 6 . . . 29007 1733 1 Boiled boil VBN 29007 1733 2 potatoes potato NNS 29007 1733 3 . . . 29007 1734 1 Butter butter NN 29007 1734 2 or or CC 29007 1734 3 dripping dripping NN 29007 1734 4 . . . 29007 1735 1 A a DT 29007 1735 2 little little JJ 29007 1735 3 gravy gravy NN 29007 1735 4 . . . 29007 1736 1 Pepper pepper NN 29007 1736 2 and and CC 29007 1736 3 salt salt NN 29007 1736 4 . . . 29007 1737 1 _ _ NNP 29007 1737 2 Method._--Season Method._--Season NNP 29007 1737 3 the the DT 29007 1737 4 pieces piece NNS 29007 1737 5 of of IN 29007 1737 6 meat meat NN 29007 1737 7 with with IN 29007 1737 8 pepper pepper NN 29007 1737 9 and and CC 29007 1737 10 salt salt NN 29007 1737 11 , , , 29007 1737 12 and and CC 29007 1737 13 lay lie VBD 29007 1737 14 them -PRON- PRP 29007 1737 15 in in IN 29007 1737 16 a a DT 29007 1737 17 pie pie NN 29007 1737 18 - - HYPH 29007 1737 19 dish dish NN 29007 1737 20 with with IN 29007 1737 21 a a DT 29007 1737 22 little little JJ 29007 1737 23 gravy gravy NN 29007 1737 24 . . . 29007 1738 1 Mash mash VB 29007 1738 2 the the DT 29007 1738 3 potatoes potato NNS 29007 1738 4 smoothly smoothly RB 29007 1738 5 with with IN 29007 1738 6 butter butter NN 29007 1738 7 or or CC 29007 1738 8 dripping dripping NN 29007 1738 9 ; ; : 29007 1738 10 and and CC 29007 1738 11 pepper pepper NN 29007 1738 12 and and CC 29007 1738 13 salt salt NN 29007 1738 14 to to IN 29007 1738 15 taste taste NN 29007 1738 16 . . . 29007 1739 1 Spread spread VB 29007 1739 2 the the DT 29007 1739 3 potatoes potato NNS 29007 1739 4 over over IN 29007 1739 5 the the DT 29007 1739 6 meat meat NN 29007 1739 7 in in IN 29007 1739 8 the the DT 29007 1739 9 form form NN 29007 1739 10 of of IN 29007 1739 11 a a DT 29007 1739 12 pie pie NN 29007 1739 13 - - HYPH 29007 1739 14 crust crust NN 29007 1739 15 , , , 29007 1739 16 and and CC 29007 1739 17 smooth smooth VB 29007 1739 18 them -PRON- PRP 29007 1739 19 with with IN 29007 1739 20 a a DT 29007 1739 21 knife knife NN 29007 1739 22 dipped dip VBN 29007 1739 23 in in IN 29007 1739 24 hot hot JJ 29007 1739 25 water water NN 29007 1739 26 . . . 29007 1740 1 Bake bake VB 29007 1740 2 for for IN 29007 1740 3 half half PDT 29007 1740 4 an an DT 29007 1740 5 hour hour NN 29007 1740 6 . . . 29007 1741 1 Patties patty NNS 29007 1741 2 . . . 29007 1742 1 _ _ NNP 29007 1742 2 Ingredients_--Some ingredients_--some JJ 29007 1742 3 scraps scrap NNS 29007 1742 4 of of IN 29007 1742 5 cold cold JJ 29007 1742 6 meat meat NN 29007 1742 7 . . . 29007 1743 1 A a DT 29007 1743 2 little little JJ 29007 1743 3 gravy gravy NN 29007 1743 4 . . . 29007 1744 1 Pepper pepper NN 29007 1744 2 and and CC 29007 1744 3 salt salt NN 29007 1744 4 . . . 29007 1745 1 Pastry pastry NN 29007 1745 2 . . . 29007 1746 1 1 1 CD 29007 1746 2 egg egg NN 29007 1746 3 . . . 29007 1747 1 _ _ NNP 29007 1747 2 Method._--Mince Method._--Mince NNP 29007 1747 3 the the DT 29007 1747 4 meat meat NN 29007 1747 5 and and CC 29007 1747 6 moisten moisten VB 29007 1747 7 with with IN 29007 1747 8 the the DT 29007 1747 9 gravy gravy NN 29007 1747 10 , , , 29007 1747 11 adding add VBG 29007 1747 12 pepper pepper NN 29007 1747 13 and and CC 29007 1747 14 salt salt NN 29007 1747 15 to to IN 29007 1747 16 taste taste NN 29007 1747 17 . . . 29007 1748 1 If if IN 29007 1748 2 veal veal NN 29007 1748 3 or or CC 29007 1748 4 chicken chicken NN 29007 1748 5 are be VBP 29007 1748 6 used use VBN 29007 1748 7 , , , 29007 1748 8 mince mince VB 29007 1748 9 a a DT 29007 1748 10 little little JJ 29007 1748 11 ham ham NN 29007 1748 12 with with IN 29007 1748 13 them -PRON- PRP 29007 1748 14 , , , 29007 1748 15 and and CC 29007 1748 16 add add VB 29007 1748 17 a a DT 29007 1748 18 few few JJ 29007 1748 19 drops drop NNS 29007 1748 20 of of IN 29007 1748 21 lemon lemon NN 29007 1748 22 juice juice NN 29007 1748 23 . . . 29007 1749 1 Roll roll VB 29007 1749 2 out out RP 29007 1749 3 the the DT 29007 1749 4 pastry pastry NN 29007 1749 5 , , , 29007 1749 6 and and CC 29007 1749 7 stamp stamp VB 29007 1749 8 it -PRON- PRP 29007 1749 9 into into IN 29007 1749 10 rounds round NNS 29007 1749 11 with with IN 29007 1749 12 a a DT 29007 1749 13 fluted fluted JJ 29007 1749 14 cutter cutter NN 29007 1749 15 . . . 29007 1750 1 Lay lay VB 29007 1750 2 half half PDT 29007 1750 3 the the DT 29007 1750 4 rounds round NNS 29007 1750 5 on on IN 29007 1750 6 greased greased JJ 29007 1750 7 pattypans pattypan NNS 29007 1750 8 . . . 29007 1751 1 Brush brush NN 29007 1751 2 round round IN 29007 1751 3 the the DT 29007 1751 4 edges edge NNS 29007 1751 5 of of IN 29007 1751 6 the the DT 29007 1751 7 paste paste NN 29007 1751 8 with with IN 29007 1751 9 a a DT 29007 1751 10 little little JJ 29007 1751 11 beaten beat VBN 29007 1751 12 egg egg NN 29007 1751 13 , , , 29007 1751 14 and and CC 29007 1751 15 put put VB 29007 1751 16 a a DT 29007 1751 17 little little JJ 29007 1751 18 mince mince NN 29007 1751 19 on on IN 29007 1751 20 each each DT 29007 1751 21 round round NN 29007 1751 22 . . . 29007 1752 1 Cover cover VB 29007 1752 2 them -PRON- PRP 29007 1752 3 with with IN 29007 1752 4 the the DT 29007 1752 5 remaining remain VBG 29007 1752 6 rounds round NNS 29007 1752 7 of of IN 29007 1752 8 paste paste NN 29007 1752 9 , , , 29007 1752 10 pressing press VBG 29007 1752 11 the the DT 29007 1752 12 edges edge NNS 29007 1752 13 lightly lightly RB 29007 1752 14 together together RB 29007 1752 15 . . . 29007 1753 1 Glaze glaze VB 29007 1753 2 with with IN 29007 1753 3 the the DT 29007 1753 4 beaten beat VBN 29007 1753 5 egg egg NN 29007 1753 6 , , , 29007 1753 7 and and CC 29007 1753 8 bake bake VB 29007 1753 9 in in RP 29007 1753 10 a a DT 29007 1753 11 quick quick JJ 29007 1753 12 oven oven NN 29007 1753 13 for for IN 29007 1753 14 about about RB 29007 1753 15 15 15 CD 29007 1753 16 minutes minute NNS 29007 1753 17 . . . 29007 1754 1 Fritters fritter NNS 29007 1754 2 . . . 29007 1755 1 _ _ NNP 29007 1755 2 Ingredients_--Some ingredients_--some JJ 29007 1755 3 cold cold JJ 29007 1755 4 meat meat NN 29007 1755 5 . . . 29007 1756 1 Some some DT 29007 1756 2 nice nice JJ 29007 1756 3 gravy gravy NN 29007 1756 4 . . . 29007 1757 1 Some some DT 29007 1757 2 Kromesky Kromesky NNP 29007 1757 3 batter batter NN 29007 1757 4 . . . 29007 1758 1 _ _ NNP 29007 1758 2 Method._--Cut Method._--Cut NNP 29007 1758 3 the the DT 29007 1758 4 meat meat NN 29007 1758 5 into into IN 29007 1758 6 neat neat JJ 29007 1758 7 pieces piece NNS 29007 1758 8 ; ; : 29007 1758 9 dip dip VB 29007 1758 10 them -PRON- PRP 29007 1758 11 in in IN 29007 1758 12 the the DT 29007 1758 13 batter batter NN 29007 1758 14 and and CC 29007 1758 15 fry fry VB 29007 1758 16 in in IN 29007 1758 17 hot hot JJ 29007 1758 18 fat fat NN 29007 1758 19 until until IN 29007 1758 20 lightly lightly RB 29007 1758 21 browned brown VBN 29007 1758 22 ( ( -LRB- 29007 1758 23 _ _ NNP 29007 1758 24 see see VBP 29007 1758 25 _ _ NNP 29007 1758 26 French French NNP 29007 1758 27 Frying Frying NNP 29007 1758 28 ) ) -RRB- 29007 1758 29 . . . 29007 1759 1 Pile pile VB 29007 1759 2 on on IN 29007 1759 3 a a DT 29007 1759 4 hot hot JJ 29007 1759 5 dish dish NN 29007 1759 6 , , , 29007 1759 7 and and CC 29007 1759 8 serve serve VB 29007 1759 9 , , , 29007 1759 10 if if IN 29007 1759 11 possible possible JJ 29007 1759 12 , , , 29007 1759 13 with with IN 29007 1759 14 a a DT 29007 1759 15 nice nice JJ 29007 1759 16 gravy gravy NN 29007 1759 17 poured pour VBD 29007 1759 18 round round VB 29007 1759 19 them -PRON- PRP 29007 1759 20 . . . 29007 1760 1 Rissoles rissole NNS 29007 1760 2 . . . 29007 1761 1 _ _ NNP 29007 1761 2 Ingredients_--Some ingredients_--some NN 29007 1761 3 boiled boil VBD 29007 1761 4 potatoes potato NNS 29007 1761 5 . . . 29007 1762 1 Cold cold JJ 29007 1762 2 meat meat NN 29007 1762 3 . . . 29007 1763 1 A a DT 29007 1763 2 little little JJ 29007 1763 3 butter butter NN 29007 1763 4 . . . 29007 1764 1 2 2 CD 29007 1764 2 eggs egg NNS 29007 1764 3 . . . 29007 1765 1 Bread bread NN 29007 1765 2 - - HYPH 29007 1765 3 crumbs crumb NNS 29007 1765 4 . . . 29007 1766 1 Pepper pepper NN 29007 1766 2 and and CC 29007 1766 3 salt salt NN 29007 1766 4 . . . 29007 1767 1 _ _ NNP 29007 1767 2 Method._--Take method._--take JJ 29007 1767 3 equal equal JJ 29007 1767 4 quantities quantity NNS 29007 1767 5 of of IN 29007 1767 6 boiled boil VBN 29007 1767 7 potatoes potato NNS 29007 1767 8 and and CC 29007 1767 9 cold cold JJ 29007 1767 10 meat meat NN 29007 1767 11 . . . 29007 1768 1 Mash mash VB 29007 1768 2 the the DT 29007 1768 3 potatoes potato NNS 29007 1768 4 with with IN 29007 1768 5 butter butter NN 29007 1768 6 , , , 29007 1768 7 and and CC 29007 1768 8 add add VB 29007 1768 9 the the DT 29007 1768 10 meat meat NN 29007 1768 11 finely finely RB 29007 1768 12 minced mince VBN 29007 1768 13 . . . 29007 1769 1 Mix mix VB 29007 1769 2 this this DT 29007 1769 3 thoroughly thoroughly RB 29007 1769 4 with with IN 29007 1769 5 a a DT 29007 1769 6 beaten beat VBN 29007 1769 7 egg egg NN 29007 1769 8 , , , 29007 1769 9 adding add VBG 29007 1769 10 pepper pepper NN 29007 1769 11 and and CC 29007 1769 12 salt salt NN 29007 1769 13 to to IN 29007 1769 14 taste taste NN 29007 1769 15 . . . 29007 1770 1 Form form VB 29007 1770 2 into into IN 29007 1770 3 balls ball NNS 29007 1770 4 or or CC 29007 1770 5 egg egg NN 29007 1770 6 shapes shape NNS 29007 1770 7 . . . 29007 1771 1 Egg egg NN 29007 1771 2 and and CC 29007 1771 3 bread bread NN 29007 1771 4 - - HYPH 29007 1771 5 crumb crumb VBD 29007 1771 6 them -PRON- PRP 29007 1771 7 , , , 29007 1771 8 and and CC 29007 1771 9 fry fry VB 29007 1771 10 them -PRON- PRP 29007 1771 11 in in IN 29007 1771 12 hot hot JJ 29007 1771 13 fat fat NN 29007 1771 14 ( ( -LRB- 29007 1771 15 _ _ NNP 29007 1771 16 see see VBP 29007 1771 17 _ _ NNP 29007 1771 18 French French NNP 29007 1771 19 Frying Frying NNP 29007 1771 20 ) ) -RRB- 29007 1771 21 . . . 29007 1772 1 Dish dish VB 29007 1772 2 on on IN 29007 1772 3 a a DT 29007 1772 4 folded fold VBN 29007 1772 5 napkin napkin NN 29007 1772 6 , , , 29007 1772 7 and and CC 29007 1772 8 garnish garnish VB 29007 1772 9 with with IN 29007 1772 10 fried fry VBN 29007 1772 11 parsley parsley NN 29007 1772 12 . . . 29007 1773 1 Cold Cold NNP 29007 1773 2 Meat Meat NNP 29007 1773 3 with with IN 29007 1773 4 Purée Purée NNP 29007 1773 5 of of IN 29007 1773 6 Tomatoes Tomatoes NNP 29007 1773 7 . . . 29007 1774 1 _ _ NNP 29007 1774 2 Ingredients_--Slices Ingredients_--Slices NNP 29007 1774 3 of of IN 29007 1774 4 cold cold JJ 29007 1774 5 meat meat NN 29007 1774 6 . . . 29007 1775 1 4 4 CD 29007 1775 2 or or CC 29007 1775 3 5 5 CD 29007 1775 4 tomatoes tomato NNS 29007 1775 5 . . . 29007 1776 1 1 1 CD 29007 1776 2 small small JJ 29007 1776 3 slice slice NN 29007 1776 4 of of IN 29007 1776 5 bacon bacon NN 29007 1776 6 . . . 29007 1777 1 1 1 CD 29007 1777 2 bay bay NNP 29007 1777 3 leaf leaf NN 29007 1777 4 . . . 29007 1778 1 1 1 CD 29007 1778 2 piece piece NN 29007 1778 3 of of IN 29007 1778 4 carrot carrot NNP 29007 1778 5 , , , 29007 1778 6 turnip turnip NNP 29007 1778 7 , , , 29007 1778 8 and and CC 29007 1778 9 onion onion NN 29007 1778 10 . . . 29007 1779 1 1 1 CD 29007 1779 2 sprig sprig NNP 29007 1779 3 of of IN 29007 1779 4 parsley parsley NNP 29007 1779 5 . . . 29007 1780 1 Thyme Thyme NNP 29007 1780 2 and and CC 29007 1780 3 marjoram marjoram NNP 29007 1780 4 . . . 29007 1781 1 1 1 CD 29007 1781 2 teaspoonful teaspoonful JJ 29007 1781 3 of of IN 29007 1781 4 vinegar vinegar NN 29007 1781 5 . . . 29007 1782 1 Pepper pepper NN 29007 1782 2 and and CC 29007 1782 3 salt salt NN 29007 1782 4 . . . 29007 1783 1 _ _ NNP 29007 1783 2 Method._--Cut Method._--Cut NNP 29007 1783 3 the the DT 29007 1783 4 bacon bacon NN 29007 1783 5 into into IN 29007 1783 6 dice dice NN 29007 1783 7 , , , 29007 1783 8 and and CC 29007 1783 9 fry fry VB 29007 1783 10 it -PRON- PRP 29007 1783 11 . . . 29007 1784 1 As as RB 29007 1784 2 soon soon RB 29007 1784 3 as as IN 29007 1784 4 the the DT 29007 1784 5 fat fat JJ 29007 1784 6 melts melt NNS 29007 1784 7 , , , 29007 1784 8 put put VBN 29007 1784 9 in in IN 29007 1784 10 the the DT 29007 1784 11 tomatoes tomato NNS 29007 1784 12 and and CC 29007 1784 13 other other JJ 29007 1784 14 vegetables vegetable NNS 29007 1784 15 , , , 29007 1784 16 cut cut VBN 29007 1784 17 in in IN 29007 1784 18 slices slice NNS 29007 1784 19 ; ; : 29007 1784 20 stir stir VB 29007 1784 21 them -PRON- PRP 29007 1784 22 , , , 29007 1784 23 and and CC 29007 1784 24 fry fry VB 29007 1784 25 lightly lightly RB 29007 1784 26 , , , 29007 1784 27 and and CC 29007 1784 28 then then RB 29007 1784 29 rub rub VB 29007 1784 30 through through RP 29007 1784 31 a a DT 29007 1784 32 hair hair NN 29007 1784 33 sieve sieve NN 29007 1784 34 . . . 29007 1785 1 Add add VB 29007 1785 2 the the DT 29007 1785 3 vinegar vinegar NN 29007 1785 4 and and CC 29007 1785 5 pepper pepper NN 29007 1785 6 and and CC 29007 1785 7 salt salt NN 29007 1785 8 . . . 29007 1786 1 Make make VB 29007 1786 2 the the DT 29007 1786 3 _ _ NNP 29007 1786 4 purée purée NN 29007 1786 5 _ _ NNP 29007 1786 6 hot hot JJ 29007 1786 7 in in IN 29007 1786 8 a a DT 29007 1786 9 saucepan saucepan NN 29007 1786 10 , , , 29007 1786 11 and and CC 29007 1786 12 lay lie VBD 29007 1786 13 the the DT 29007 1786 14 pieces piece NNS 29007 1786 15 of of IN 29007 1786 16 meat meat NN 29007 1786 17 in in IN 29007 1786 18 it -PRON- PRP 29007 1786 19 to to TO 29007 1786 20 warm warm VB 29007 1786 21 through through RP 29007 1786 22 . . . 29007 1787 1 Serve serve VB 29007 1787 2 in in IN 29007 1787 3 a a DT 29007 1787 4 hot hot JJ 29007 1787 5 dish dish NN 29007 1787 6 , , , 29007 1787 7 with with IN 29007 1787 8 a a DT 29007 1787 9 border border NN 29007 1787 10 of of IN 29007 1787 11 boiled boil VBN 29007 1787 12 rice rice NN 29007 1787 13 or or CC 29007 1787 14 macaroni macaroni NNP 29007 1787 15 . . . 29007 1788 1 Cold cold JJ 29007 1788 2 - - HYPH 29007 1788 3 meat meat NN 29007 1788 4 Pie Pie NNP 29007 1788 5 . . . 29007 1789 1 _ _ NNP 29007 1789 2 Ingredients_--Slices Ingredients_--Slices NNP 29007 1789 3 of of IN 29007 1789 4 cold cold JJ 29007 1789 5 meat meat NN 29007 1789 6 . . . 29007 1790 1 ( ( -LRB- 29007 1790 2 If if IN 29007 1790 3 liked like VBN 29007 1790 4 , , , 29007 1790 5 slices slice NNS 29007 1790 6 of of IN 29007 1790 7 cold cold JJ 29007 1790 8 boiled boil VBN 29007 1790 9 potatoes potato NNS 29007 1790 10 ) ) -RRB- 29007 1790 11 . . . 29007 1791 1 Some some DT 29007 1791 2 stock stock NN 29007 1791 3 or or CC 29007 1791 4 gravy gravy NN 29007 1791 5 . . . 29007 1792 1 Pepper pepper NN 29007 1792 2 and and CC 29007 1792 3 salt salt NN 29007 1792 4 . . . 29007 1793 1 Some some DT 29007 1793 2 plain plain JJ 29007 1793 3 pastry pastry NN 29007 1793 4 . . . 29007 1794 1 _ _ NNP 29007 1794 2 Method._--Roll Method._--Roll VBD 29007 1794 3 out out IN 29007 1794 4 the the DT 29007 1794 5 paste paste NN 29007 1794 6 , , , 29007 1794 7 and and CC 29007 1794 8 cut cut VBD 29007 1794 9 a a DT 29007 1794 10 piece piece NN 29007 1794 11 large large JJ 29007 1794 12 enough enough RB 29007 1794 13 for for IN 29007 1794 14 the the DT 29007 1794 15 cover cover NN 29007 1794 16 . . . 29007 1795 1 Roll roll VB 29007 1795 2 out out RP 29007 1795 3 the the DT 29007 1795 4 scraps scrap NNS 29007 1795 5 , , , 29007 1795 6 and and CC 29007 1795 7 from from IN 29007 1795 8 them -PRON- PRP 29007 1795 9 cut cut VBD 29007 1795 10 a a DT 29007 1795 11 band band NN 29007 1795 12 an an DT 29007 1795 13 inch inch NN 29007 1795 14 wide wide RB 29007 1795 15 . . . 29007 1796 1 Wet wet VB 29007 1796 2 the the DT 29007 1796 3 edge edge NN 29007 1796 4 of of IN 29007 1796 5 the the DT 29007 1796 6 dish dish NN 29007 1796 7 and and CC 29007 1796 8 place place VB 29007 1796 9 this this DT 29007 1796 10 round round NN 29007 1796 11 it -PRON- PRP 29007 1796 12 . . . 29007 1797 1 Season season VB 29007 1797 2 the the DT 29007 1797 3 meat meat NN 29007 1797 4 with with IN 29007 1797 5 pepper pepper NN 29007 1797 6 and and CC 29007 1797 7 salt salt NN 29007 1797 8 , , , 29007 1797 9 and and CC 29007 1797 10 lay lie VBD 29007 1797 11 the the DT 29007 1797 12 slices slice NNS 29007 1797 13 in in IN 29007 1797 14 the the DT 29007 1797 15 dish dish NN 29007 1797 16 alternately alternately RB 29007 1797 17 with with IN 29007 1797 18 the the DT 29007 1797 19 potatoes potato NNS 29007 1797 20 . . . 29007 1798 1 Raise raise VB 29007 1798 2 them -PRON- PRP 29007 1798 3 in in IN 29007 1798 4 the the DT 29007 1798 5 middle middle NN 29007 1798 6 of of IN 29007 1798 7 the the DT 29007 1798 8 dish dish NN 29007 1798 9 in in IN 29007 1798 10 a a DT 29007 1798 11 dome dome NN 29007 1798 12 - - HYPH 29007 1798 13 like like JJ 29007 1798 14 shape shape NN 29007 1798 15 , , , 29007 1798 16 and and CC 29007 1798 17 pour pour VBP 29007 1798 18 in in IN 29007 1798 19 some some DT 29007 1798 20 gravy gravy NN 29007 1798 21 . . . 29007 1799 1 Wet wet VB 29007 1799 2 the the DT 29007 1799 3 edges edge NNS 29007 1799 4 of of IN 29007 1799 5 the the DT 29007 1799 6 band band NN 29007 1799 7 of of IN 29007 1799 8 paste paste NN 29007 1799 9 , , , 29007 1799 10 and and CC 29007 1799 11 lay lie VBD 29007 1799 12 the the DT 29007 1799 13 cover cover NN 29007 1799 14 over over RP 29007 1799 15 . . . 29007 1800 1 Trim trim VB 29007 1800 2 round round NN 29007 1800 3 neatly neatly RB 29007 1800 4 , , , 29007 1800 5 and and CC 29007 1800 6 make make VB 29007 1800 7 a a DT 29007 1800 8 hole hole NN 29007 1800 9 in in IN 29007 1800 10 the the DT 29007 1800 11 middle middle NN 29007 1800 12 of of IN 29007 1800 13 the the DT 29007 1800 14 crust crust NN 29007 1800 15 . . . 29007 1801 1 Brush brush VB 29007 1801 2 over over RP 29007 1801 3 with with IN 29007 1801 4 beaten beat VBN 29007 1801 5 egg egg NN 29007 1801 6 , , , 29007 1801 7 and and CC 29007 1801 8 decorate decorate VB 29007 1801 9 with with IN 29007 1801 10 paste paste NN 29007 1801 11 leaves leave NNS 29007 1801 12 . . . 29007 1802 1 Bake bake VB 29007 1802 2 in in RP 29007 1802 3 a a DT 29007 1802 4 quick quick JJ 29007 1802 5 oven oven NN 29007 1802 6 for for IN 29007 1802 7 half half PDT 29007 1802 8 an an DT 29007 1802 9 hour hour NN 29007 1802 10 . . . 29007 1803 1 Cold Cold NNP 29007 1803 2 Meat Meat NNP 29007 1803 3 and and CC 29007 1803 4 Macaroni Macaroni NNP 29007 1803 5 . . . 29007 1804 1 _ _ NNP 29007 1804 2 Ingredients_--Slices Ingredients_--Slices NNP 29007 1804 3 of of IN 29007 1804 4 cold cold JJ 29007 1804 5 meat meat NN 29007 1804 6 . . . 29007 1805 1 Macaroni Macaroni NNP 29007 1805 2 . . . 29007 1806 1 Stock stock NN 29007 1806 2 . . . 29007 1807 1 Bread bread NN 29007 1807 2 - - HYPH 29007 1807 3 crumbs crumb NNS 29007 1807 4 . . . 29007 1808 1 And and CC 29007 1808 2 , , , 29007 1808 3 if if IN 29007 1808 4 possible possible JJ 29007 1808 5 , , , 29007 1808 6 2 2 CD 29007 1808 7 or or CC 29007 1808 8 3 3 CD 29007 1808 9 tomatoes tomato NNS 29007 1808 10 . . . 29007 1809 1 _ _ NNP 29007 1809 2 Method._--Put Method._--Put NNP 29007 1809 3 the the DT 29007 1809 4 macaroni macaroni NN 29007 1809 5 in in IN 29007 1809 6 boiling boiling NN 29007 1809 7 water water NN 29007 1809 8 , , , 29007 1809 9 and and CC 29007 1809 10 boil boil VB 29007 1809 11 it -PRON- PRP 29007 1809 12 20 20 CD 29007 1809 13 minutes minute NNS 29007 1809 14 . . . 29007 1810 1 Then then RB 29007 1810 2 pour pour VB 29007 1810 3 away away RB 29007 1810 4 the the DT 29007 1810 5 water water NN 29007 1810 6 , , , 29007 1810 7 and and CC 29007 1810 8 stew stew VB 29007 1810 9 it -PRON- PRP 29007 1810 10 in in IN 29007 1810 11 the the DT 29007 1810 12 stock stock NN 29007 1810 13 until until IN 29007 1810 14 tender tender NN 29007 1810 15 . . . 29007 1811 1 Put put VB 29007 1811 2 a a DT 29007 1811 3 layer layer NN 29007 1811 4 of of IN 29007 1811 5 macaroni macaroni NN 29007 1811 6 in in IN 29007 1811 7 the the DT 29007 1811 8 bottom bottom NN 29007 1811 9 of of IN 29007 1811 10 a a DT 29007 1811 11 greased grease VBN 29007 1811 12 pie pie NN 29007 1811 13 - - HYPH 29007 1811 14 dish dish NN 29007 1811 15 . . . 29007 1812 1 Lay lay VB 29007 1812 2 on on IN 29007 1812 3 it -PRON- PRP 29007 1812 4 the the DT 29007 1812 5 meat meat NN 29007 1812 6 , , , 29007 1812 7 and and CC 29007 1812 8 cover cover VB 29007 1812 9 it -PRON- PRP 29007 1812 10 with with IN 29007 1812 11 another another DT 29007 1812 12 layer layer NN 29007 1812 13 of of IN 29007 1812 14 macaroni macaroni NN 29007 1812 15 , , , 29007 1812 16 seasoning seasoning NN 29007 1812 17 with with IN 29007 1812 18 pepper pepper NN 29007 1812 19 and and CC 29007 1812 20 salt salt NN 29007 1812 21 . . . 29007 1813 1 Proceed proceed VB 29007 1813 2 in in IN 29007 1813 3 this this DT 29007 1813 4 way way NN 29007 1813 5 , , , 29007 1813 6 until until IN 29007 1813 7 the the DT 29007 1813 8 dish dish NN 29007 1813 9 is be VBZ 29007 1813 10 full full JJ 29007 1813 11 ( ( -LRB- 29007 1813 12 the the DT 29007 1813 13 top top JJ 29007 1813 14 layer layer NN 29007 1813 15 must must MD 29007 1813 16 be be VB 29007 1813 17 macaroni macaroni JJ 29007 1813 18 ) ) -RRB- 29007 1813 19 . . . 29007 1814 1 If if IN 29007 1814 2 tomatoes tomato NNS 29007 1814 3 are be VBP 29007 1814 4 used use VBN 29007 1814 5 , , , 29007 1814 6 slice slice VB 29007 1814 7 them -PRON- PRP 29007 1814 8 , , , 29007 1814 9 and and CC 29007 1814 10 lay lie VBD 29007 1814 11 over over IN 29007 1814 12 the the DT 29007 1814 13 top top NN 29007 1814 14 ; ; : 29007 1814 15 sprinkle sprinkle VB 29007 1814 16 with with IN 29007 1814 17 brown brown JJ 29007 1814 18 crumbs crumb NNS 29007 1814 19 , , , 29007 1814 20 and and CC 29007 1814 21 bake bake VB 29007 1814 22 for for IN 29007 1814 23 about about RB 29007 1814 24 20 20 CD 29007 1814 25 or or CC 29007 1814 26 30 30 CD 29007 1814 27 minutes minute NNS 29007 1814 28 . . . 29007 1815 1 Mayonnaise Mayonnaise NNP 29007 1815 2 of of IN 29007 1815 3 Cold Cold NNP 29007 1815 4 Meat Meat NNP 29007 1815 5 . . . 29007 1816 1 _ _ NNP 29007 1816 2 Ingredients_--Slices Ingredients_--Slices NNP 29007 1816 3 of of IN 29007 1816 4 cold cold JJ 29007 1816 5 meat meat NN 29007 1816 6 . . . 29007 1817 1 Green green JJ 29007 1817 2 salad salad NN 29007 1817 3 . . . 29007 1818 1 Beetroot beetroot NN 29007 1818 2 . . . 29007 1819 1 Hard hard RB 29007 1819 2 - - HYPH 29007 1819 3 boiled boil VBN 29007 1819 4 egg egg NN 29007 1819 5 . . . 29007 1820 1 Some some DT 29007 1820 2 Mayonnaise Mayonnaise NNP 29007 1820 3 sauce sauce NN 29007 1820 4 . . . 29007 1821 1 _ _ NNP 29007 1821 2 Method._--Slice Method._--Slice NNP 29007 1821 3 the the DT 29007 1821 4 salad salad NN 29007 1821 5 , , , 29007 1821 6 and and CC 29007 1821 7 mix mix VB 29007 1821 8 the the DT 29007 1821 9 meat meat NN 29007 1821 10 with with IN 29007 1821 11 it -PRON- PRP 29007 1821 12 . . . 29007 1822 1 Heap heap VB 29007 1822 2 it -PRON- PRP 29007 1822 3 high high RB 29007 1822 4 on on IN 29007 1822 5 a a DT 29007 1822 6 glass glass NN 29007 1822 7 or or CC 29007 1822 8 silver silver NN 29007 1822 9 dish dish NN 29007 1822 10 . . . 29007 1823 1 Garnish garnish VB 29007 1823 2 with with IN 29007 1823 3 beetroot beetroot NN 29007 1823 4 and and CC 29007 1823 5 hard hard RB 29007 1823 6 - - HYPH 29007 1823 7 boiled boil VBN 29007 1823 8 egg egg NN 29007 1823 9 , , , 29007 1823 10 and and CC 29007 1823 11 pour pour VB 29007 1823 12 Mayonnaise Mayonnaise NNP 29007 1823 13 sauce sauce VBP 29007 1823 14 over over RP 29007 1823 15 ( ( -LRB- 29007 1823 16 _ _ NNP 29007 1823 17 see see NN 29007 1823 18 _ _ NNP 29007 1823 19 Sauces Sauces NNPS 29007 1823 20 ) ) -RRB- 29007 1823 21 . . . 29007 1824 1 Beef Beef NNP 29007 1824 2 and and CC 29007 1824 3 Mushrooms Mushrooms NNP 29007 1824 4 . . . 29007 1825 1 _ _ NNP 29007 1825 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 1825 3   _SP 29007 1825 4 lb lb XX 29007 1825 5 . . . 29007 1826 1 cold cold JJ 29007 1826 2 roast roast NNP 29007 1826 3 beef beef NN 29007 1826 4 . . . 29007 1827 1 1 1 CD 29007 1827 2 dozen dozen NN 29007 1827 3 mushrooms mushroom NNS 29007 1827 4 . . . 29007 1828 1 1 1 CD 29007 1828 2 shalot shalot NN 29007 1828 3 or or CC 29007 1828 4 small small JJ 29007 1828 5 onion onion NN 29007 1828 6 , , , 29007 1828 7 very very RB 29007 1828 8 finely finely RB 29007 1828 9 chopped chop VBN 29007 1828 10 . . . 29007 1829 1 2 2 LS 29007 1829 2   _SP 29007 1829 3 oz oz UH 29007 1829 4 . . . 29007 1830 1 of of IN 29007 1830 2 butter butter NN 29007 1830 3 . . . 29007 1831 1 ½ ½ JJ 29007 1831 2 pint pint NN 29007 1831 3 of of IN 29007 1831 4 beef beef NN 29007 1831 5 gravy gravy NN 29007 1831 6 . . . 29007 1832 1 1 1 CD 29007 1832 2 dessertspoonful dessertspoonful NN 29007 1832 3 of of IN 29007 1832 4 vinegar vinegar NN 29007 1832 5 . . . 29007 1833 1 Pepper pepper NN 29007 1833 2 and and CC 29007 1833 3 salt salt NN 29007 1833 4 to to IN 29007 1833 5 taste taste NN 29007 1833 6 . . . 29007 1834 1 _ _ NNP 29007 1834 2 Method._--Cut Method._--Cut NNP 29007 1834 3 the the DT 29007 1834 4 beef beef NN 29007 1834 5 into into IN 29007 1834 6 neat neat JJ 29007 1834 7 slices slice NNS 29007 1834 8 , , , 29007 1834 9 and and CC 29007 1834 10 wash wash VB 29007 1834 11 and and CC 29007 1834 12 peel peel VB 29007 1834 13 the the DT 29007 1834 14 mushrooms mushroom NNS 29007 1834 15 . . . 29007 1835 1 Season season VB 29007 1835 2 the the DT 29007 1835 3 meat meat NN 29007 1835 4 with with IN 29007 1835 5 pepper pepper NN 29007 1835 6 and and CC 29007 1835 7 salt salt NN 29007 1835 8 , , , 29007 1835 9 and and CC 29007 1835 10 lay lie VBD 29007 1835 11 half half NN 29007 1835 12 of of IN 29007 1835 13 it -PRON- PRP 29007 1835 14 in in IN 29007 1835 15 the the DT 29007 1835 16 bottom bottom NN 29007 1835 17 of of IN 29007 1835 18 a a DT 29007 1835 19 pie pie NN 29007 1835 20 - - HYPH 29007 1835 21 dish dish NN 29007 1835 22 . . . 29007 1836 1 Place place VB 29007 1836 2 some some DT 29007 1836 3 of of IN 29007 1836 4 the the DT 29007 1836 5 mushrooms mushroom NNS 29007 1836 6 on on IN 29007 1836 7 the the DT 29007 1836 8 top top NN 29007 1836 9 of of IN 29007 1836 10 it -PRON- PRP 29007 1836 11 . . . 29007 1837 1 Put put NN 29007 1837 2 1 1 CD 29007 1837 3   _SP 29007 1837 4 oz oz UH 29007 1837 5 . . . 29007 1838 1 of of IN 29007 1838 2 butter butter NNP 29007 1838 3 , , , 29007 1838 4 in in IN 29007 1838 5 pieces piece NNS 29007 1838 6 , , , 29007 1838 7 about about IN 29007 1838 8 them -PRON- PRP 29007 1838 9 . . . 29007 1839 1 Then then RB 29007 1839 2 put put VB 29007 1839 3 in in RP 29007 1839 4 the the DT 29007 1839 5 remaining remain VBG 29007 1839 6 pieces piece NNS 29007 1839 7 of of IN 29007 1839 8 beef beef NN 29007 1839 9 , , , 29007 1839 10 and and CC 29007 1839 11 the the DT 29007 1839 12 mushrooms mushroom NNS 29007 1839 13 and and CC 29007 1839 14 butter butter NN 29007 1839 15 in in IN 29007 1839 16 the the DT 29007 1839 17 same same JJ 29007 1839 18 way way NN 29007 1839 19 . . . 29007 1840 1 Pour pour VB 29007 1840 2 in in IN 29007 1840 3 the the DT 29007 1840 4 gravy gravy NN 29007 1840 5 and and CC 29007 1840 6 vinegar vinegar NN 29007 1840 7 , , , 29007 1840 8 and and CC 29007 1840 9 cover cover VB 29007 1840 10 closely closely RB 29007 1840 11 . . . 29007 1841 1 Put put VB 29007 1841 2 it -PRON- PRP 29007 1841 3 into into IN 29007 1841 4 a a DT 29007 1841 5 moderate moderate JJ 29007 1841 6 oven oven NN 29007 1841 7 to to TO 29007 1841 8 bake bake VB 29007 1841 9 for for IN 29007 1841 10 three three CD 29007 1841 11 - - HYPH 29007 1841 12 quarters quarter NNS 29007 1841 13 of of IN 29007 1841 14 an an DT 29007 1841 15 hour hour NN 29007 1841 16 . . . 29007 1842 1 Beef Beef NNP 29007 1842 2 Scalloped Scalloped NNP 29007 1842 3 . . . 29007 1843 1 _ _ NNP 29007 1843 2 Ingredients_--Some ingredients_--some JJ 29007 1843 3 cold cold JJ 29007 1843 4 roast roast NN 29007 1843 5 beef beef NN 29007 1843 6 minced mince VBN 29007 1843 7 . . . 29007 1844 1 1 1 CD 29007 1844 2 boiled boil VBN 29007 1844 3 onion onion NN 29007 1844 4 , , , 29007 1844 5 very very RB 29007 1844 6 finely finely RB 29007 1844 7 chopped chop VBN 29007 1844 8 . . . 29007 1845 1 Some some DT 29007 1845 2 mashed mash VBN 29007 1845 3 potatoes potato NNS 29007 1845 4 . . . 29007 1846 1 Butter butter NN 29007 1846 2 . . . 29007 1847 1 Pepper pepper NN 29007 1847 2 and and CC 29007 1847 3 salt salt NN 29007 1847 4 . . . 29007 1848 1 1 1 CD 29007 1848 2 egg egg NN 29007 1848 3 . . . 29007 1849 1 A a DT 29007 1849 2 little little JJ 29007 1849 3 gravy gravy NN 29007 1849 4 and and CC 29007 1849 5 mushroom mushroom NN 29007 1849 6 catsup catsup NN 29007 1849 7 . . . 29007 1850 1 _ _ NNP 29007 1850 2 Method._--Mince Method._--Mince NNP 29007 1850 3 the the DT 29007 1850 4 beef beef NN 29007 1850 5 finely finely RB 29007 1850 6 , , , 29007 1850 7 and and CC 29007 1850 8 moisten moisten VB 29007 1850 9 it -PRON- PRP 29007 1850 10 with with IN 29007 1850 11 a a DT 29007 1850 12 little little JJ 29007 1850 13 nice nice JJ 29007 1850 14 gravy gravy NN 29007 1850 15 . . . 29007 1851 1 Add add VB 29007 1851 2 the the DT 29007 1851 3 onion onion NN 29007 1851 4 to to IN 29007 1851 5 it -PRON- PRP 29007 1851 6 , , , 29007 1851 7 and and CC 29007 1851 8 season season NN 29007 1851 9 nicely nicely RB 29007 1851 10 with with IN 29007 1851 11 catsup catsup NN 29007 1851 12 . . . 29007 1852 1 Mix mix VB 29007 1852 2 the the DT 29007 1852 3 mashed mash VBN 29007 1852 4 potatoes potato NNS 29007 1852 5 with with IN 29007 1852 6 plenty plenty NN 29007 1852 7 of of IN 29007 1852 8 butter butter NN 29007 1852 9 , , , 29007 1852 10 and and CC 29007 1852 11 the the DT 29007 1852 12 egg egg NN 29007 1852 13 well well UH 29007 1852 14 beaten beat VBN 29007 1852 15 , , , 29007 1852 16 pepper pepper NN 29007 1852 17 and and CC 29007 1852 18 salt salt NN 29007 1852 19 . . . 29007 1853 1 Place place VB 29007 1853 2 the the DT 29007 1853 3 mince mince NN 29007 1853 4 in in IN 29007 1853 5 greased grease VBN 29007 1853 6 scallop scallop NN 29007 1853 7 shells shell NNS 29007 1853 8 , , , 29007 1853 9 and and CC 29007 1853 10 cover cover VB 29007 1853 11 with with IN 29007 1853 12 the the DT 29007 1853 13 potatoes potato NNS 29007 1853 14 . . . 29007 1854 1 Bake bake VB 29007 1854 2 in in RP 29007 1854 3 a a DT 29007 1854 4 quick quick JJ 29007 1854 5 oven oven NN 29007 1854 6 until until IN 29007 1854 7 lightly lightly RB 29007 1854 8 browned brown VBN 29007 1854 9 . . . 29007 1855 1 When when WRB 29007 1855 2 economy economy NN 29007 1855 3 has have VBZ 29007 1855 4 to to TO 29007 1855 5 be be VB 29007 1855 6 studied study VBN 29007 1855 7 , , , 29007 1855 8 leave leave VB 29007 1855 9 out out RP 29007 1855 10 the the DT 29007 1855 11 eggs egg NNS 29007 1855 12 and and CC 29007 1855 13 substitute substitute NN 29007 1855 14 clarified clarify VBN 29007 1855 15 dripping drip VBG 29007 1855 16 for for IN 29007 1855 17 the the DT 29007 1855 18 butter butter NN 29007 1855 19 . . . 29007 1856 1 The the DT 29007 1856 2 mixture mixture NN 29007 1856 3 can can MD 29007 1856 4 be be VB 29007 1856 5 baked bake VBN 29007 1856 6 in in IN 29007 1856 7 a a DT 29007 1856 8 pie pie NN 29007 1856 9 - - HYPH 29007 1856 10 dish dish NN 29007 1856 11 , , , 29007 1856 12 if if IN 29007 1856 13 more more RBR 29007 1856 14 convenient convenient JJ 29007 1856 15 . . . 29007 1857 1 Cold Cold NNP 29007 1857 2 Beef Beef NNP 29007 1857 3 Olives Olives NNPS 29007 1857 4 . . . 29007 1858 1 _ _ NNP 29007 1858 2 Ingredients_--Some ingredients_--some JJ 29007 1858 3 cold cold JJ 29007 1858 4 roast roast NN 29007 1858 5 beef beef NN 29007 1858 6 . . . 29007 1859 1 Some some DT 29007 1859 2 veal veal NN 29007 1859 3 forcemeat forcemeat NN 29007 1859 4 , , , 29007 1859 5 omitting omit VBG 29007 1859 6 the the DT 29007 1859 7 suet suet NN 29007 1859 8 . . . 29007 1860 1 Some some DT 29007 1860 2 gravy gravy NN 29007 1860 3 . . . 29007 1861 1 Flour flour NN 29007 1861 2 . . . 29007 1862 1 Pepper pepper NN 29007 1862 2 and and CC 29007 1862 3 salt salt NN 29007 1862 4 . . . 29007 1863 1 Some some DT 29007 1863 2 mashed mash VBN 29007 1863 3 potatoes potato NNS 29007 1863 4 . . . 29007 1864 1 _ _ NNP 29007 1864 2 Method._--Take Method._--Take NNP 29007 1864 3 slices slice NNS 29007 1864 4 of of IN 29007 1864 5 cold cold JJ 29007 1864 6 beef beef NN 29007 1864 7 , , , 29007 1864 8 and and CC 29007 1864 9 cut cut VBD 29007 1864 10 them -PRON- PRP 29007 1864 11 into into IN 29007 1864 12 strips strip NNS 29007 1864 13 1½ 1½ CD 29007 1864 14 inches inch NNS 29007 1864 15 in in IN 29007 1864 16 width width NN 29007 1864 17 . . . 29007 1865 1 Lay lay VB 29007 1865 2 on on IN 29007 1865 3 each each DT 29007 1865 4 a a DT 29007 1865 5 little little JJ 29007 1865 6 veal veal NN 29007 1865 7 stuffing stuffing NN 29007 1865 8 ; ; : 29007 1865 9 roll roll VB 29007 1865 10 them -PRON- PRP 29007 1865 11 round round IN 29007 1865 12 it -PRON- PRP 29007 1865 13 , , , 29007 1865 14 and and CC 29007 1865 15 tie tie VB 29007 1865 16 them -PRON- PRP 29007 1865 17 with with IN 29007 1865 18 string string NN 29007 1865 19 . . . 29007 1866 1 Put put VB 29007 1866 2 them -PRON- PRP 29007 1866 3 into into IN 29007 1866 4 a a DT 29007 1866 5 stewpan stewpan NN 29007 1866 6 close close RB 29007 1866 7 together together RB 29007 1866 8 ; ; : 29007 1866 9 pour pour VB 29007 1866 10 the the DT 29007 1866 11 gravy gravy NN 29007 1866 12 over over IN 29007 1866 13 them -PRON- PRP 29007 1866 14 , , , 29007 1866 15 and and CC 29007 1866 16 simmer simmer VB 29007 1866 17 them -PRON- PRP 29007 1866 18 gently gently RB 29007 1866 19 for for IN 29007 1866 20 ten ten CD 29007 1866 21 minutes minute NNS 29007 1866 22 . . . 29007 1867 1 Dish dish VB 29007 1867 2 them -PRON- PRP 29007 1867 3 on on IN 29007 1867 4 a a DT 29007 1867 5 border border NN 29007 1867 6 of of IN 29007 1867 7 mashed mash VBN 29007 1867 8 potatoes potato NNS 29007 1867 9 . . . 29007 1868 1 Thicken Thicken NNP 29007 1868 2 the the DT 29007 1868 3 gravy gravy NN 29007 1868 4 with with IN 29007 1868 5 a a DT 29007 1868 6 little little JJ 29007 1868 7 flour flour NN 29007 1868 8 , , , 29007 1868 9 and and CC 29007 1868 10 pour pour VB 29007 1868 11 it -PRON- PRP 29007 1868 12 over over IN 29007 1868 13 them -PRON- PRP 29007 1868 14 . . . 29007 1869 1 ENTRÉES entrées NN 29007 1869 2 . . . 29007 1870 1 Quenelles Quenelles NNP 29007 1870 2 of of IN 29007 1870 3 Veal Veal NNP 29007 1870 4 . . . 29007 1871 1 _ _ NNP 29007 1871 2 Ingredients_--1 Ingredients_--1 NNP 29007 1871 3   _SP 29007 1871 4 lb lb XX 29007 1871 5 . . . 29007 1872 1 of of IN 29007 1872 2 fillet fillet NNP 29007 1872 3 of of IN 29007 1872 4 veal veal NN 29007 1872 5 . . . 29007 1873 1 1 1 CD 29007 1873 2   _SP 29007 1873 3 oz oz UH 29007 1873 4 . . . 29007 1874 1 of of IN 29007 1874 2 butter butter NN 29007 1874 3 . . . 29007 1875 1 2 2 LS 29007 1875 2   _SP 29007 1875 3 oz oz UH 29007 1875 4 . . . 29007 1876 1 of of IN 29007 1876 2 flour flour NN 29007 1876 3 . . . 29007 1877 1 1 1 CD 29007 1877 2 gill gill NN 29007 1877 3 of of IN 29007 1877 4 water water NN 29007 1877 5 . . . 29007 1878 1 A a DT 29007 1878 2 few few JJ 29007 1878 3 drops drop NNS 29007 1878 4 of of IN 29007 1878 5 lemon lemon NN 29007 1878 6 juice juice NN 29007 1878 7 . . . 29007 1879 1 2 2 CD 29007 1879 2 eggs egg NNS 29007 1879 3 . . . 29007 1880 1 Seasoning seasoning NN 29007 1880 2 . . . 29007 1881 1 _ _ NNP 29007 1881 2 Method._--Scrape method._--scrape CD 29007 1881 3 the the DT 29007 1881 4 veal veal NN 29007 1881 5 finely finely RB 29007 1881 6 . . . 29007 1882 1 Melt melt VB 29007 1882 2 the the DT 29007 1882 3 butter butter NN 29007 1882 4 in in IN 29007 1882 5 a a DT 29007 1882 6 saucepan saucepan NN 29007 1882 7 ; ; : 29007 1882 8 mix mix NN 29007 1882 9 in in IN 29007 1882 10 the the DT 29007 1882 11 flour flour NN 29007 1882 12 . . . 29007 1883 1 Then then RB 29007 1883 2 add add VB 29007 1883 3 the the DT 29007 1883 4 water water NN 29007 1883 5 and and CC 29007 1883 6 cook cook VB 29007 1883 7 well well RB 29007 1883 8 . . . 29007 1884 1 Put put VB 29007 1884 2 this this DT 29007 1884 3 panada panada NN 29007 1884 4 into into IN 29007 1884 5 a a DT 29007 1884 6 mortar mortar NN 29007 1884 7 with with IN 29007 1884 8 the the DT 29007 1884 9 veal veal NN 29007 1884 10 , , , 29007 1884 11 eggs egg NNS 29007 1884 12 , , , 29007 1884 13 lemon lemon NN 29007 1884 14 juice juice NN 29007 1884 15 , , , 29007 1884 16 and and CC 29007 1884 17 seasoning seasoning NN 29007 1884 18 , , , 29007 1884 19 and and CC 29007 1884 20 pound pound NN 29007 1884 21 thoroughly thoroughly RB 29007 1884 22 . . . 29007 1885 1 Then then RB 29007 1885 2 rub rub VB 29007 1885 3 through through RP 29007 1885 4 a a DT 29007 1885 5 wire wire NN 29007 1885 6 sieve sieve NN 29007 1885 7 . . . 29007 1886 1 Shape shape VB 29007 1886 2 the the DT 29007 1886 3 mixture mixture NN 29007 1886 4 somewhat somewhat RB 29007 1886 5 like like IN 29007 1886 6 eggs egg NNS 29007 1886 7 with with IN 29007 1886 8 dessertspoons dessertspoon NNS 29007 1886 9 and and CC 29007 1886 10 a a DT 29007 1886 11 knife knife NN 29007 1886 12 dipped dip VBN 29007 1886 13 in in IN 29007 1886 14 hot hot JJ 29007 1886 15 water water NN 29007 1886 16 . . . 29007 1887 1 Poach Poach VBN 29007 1887 2 them -PRON- PRP 29007 1887 3 gently gently RB 29007 1887 4 in in IN 29007 1887 5 a a DT 29007 1887 6 greased grease VBN 29007 1887 7 frying frying NN 29007 1887 8 - - HYPH 29007 1887 9 pan pan NN 29007 1887 10 , , , 29007 1887 11 or or CC 29007 1887 12 _ _ NNP 29007 1887 13 sauté sauté NN 29007 1887 14 _ _ NNP 29007 1887 15 pan pan NN 29007 1887 16 , , , 29007 1887 17 for for IN 29007 1887 18 ten ten CD 29007 1887 19 minutes minute NNS 29007 1887 20 . . . 29007 1888 1 Dish dish VB 29007 1888 2 them -PRON- PRP 29007 1888 3 on on IN 29007 1888 4 a a DT 29007 1888 5 border border NN 29007 1888 6 of of IN 29007 1888 7 mashed mash VBN 29007 1888 8 potatoes potato NNS 29007 1888 9 , , , 29007 1888 10 and and CC 29007 1888 11 pour pour VB 29007 1888 12 white white JJ 29007 1888 13 sauce sauce NN 29007 1888 14 over over IN 29007 1888 15 them -PRON- PRP 29007 1888 16 . . . 29007 1889 1 Garnish garnish VB 29007 1889 2 with with IN 29007 1889 3 chopped chopped JJ 29007 1889 4 truffle truffle NN 29007 1889 5 and and CC 29007 1889 6 ham ham NN 29007 1889 7 . . . 29007 1890 1 Cooked cook VBN 29007 1890 2 green green JJ 29007 1890 3 peas pea NNS 29007 1890 4 , , , 29007 1890 5 mushrooms mushroom NNS 29007 1890 6 , , , 29007 1890 7 or or CC 29007 1890 8 other other JJ 29007 1890 9 vegetables vegetable NNS 29007 1890 10 , , , 29007 1890 11 may may MD 29007 1890 12 be be VB 29007 1890 13 placed place VBN 29007 1890 14 in in IN 29007 1890 15 the the DT 29007 1890 16 centre centre NN 29007 1890 17 . . . 29007 1891 1 Mutton Mutton NNP 29007 1891 2 Cutlets Cutlets NNP 29007 1891 3 à à NNP 29007 1891 4 la la NNP 29007 1891 5 Macédoine Macédoine NNP 29007 1891 6 . . . 29007 1892 1 _ _ NNP 29007 1892 2 Ingredients_--Part ingredients_--part NN 29007 1892 3 of of IN 29007 1892 4 best good JJS 29007 1892 5 end end NN 29007 1892 6 of of IN 29007 1892 7 neck neck NN 29007 1892 8 of of IN 29007 1892 9 mutton mutton NN 29007 1892 10 . . . 29007 1893 1 1 1 CD 29007 1893 2 egg egg NN 29007 1893 3 . . . 29007 1894 1 Bread bread NN 29007 1894 2 - - HYPH 29007 1894 3 crumbs crumb NNS 29007 1894 4 . . . 29007 1895 1 3 3 LS 29007 1895 2   _SP 29007 1895 3 oz oz UH 29007 1895 4 . . . 29007 1896 1 of of IN 29007 1896 2 clarified clarify VBN 29007 1896 3 butter butter NN 29007 1896 4 . . . 29007 1897 1 Seasoning seasoning NN 29007 1897 2 . . . 29007 1898 1 _ _ NNP 29007 1898 2 Method._--Saw Method._--Saw NNP 29007 1898 3 off off IN 29007 1898 4 the the DT 29007 1898 5 chine chine NN 29007 1898 6 bone bone NN 29007 1898 7 , , , 29007 1898 8 and and CC 29007 1898 9 the the DT 29007 1898 10 ends end NNS 29007 1898 11 of of IN 29007 1898 12 the the DT 29007 1898 13 rib rib NN 29007 1898 14 bones bone NNS 29007 1898 15 , , , 29007 1898 16 leaving leave VBG 29007 1898 17 the the DT 29007 1898 18 cutlet cutlet NN 29007 1898 19 bone bone NN 29007 1898 20 three three CD 29007 1898 21 inches inch NNS 29007 1898 22 in in IN 29007 1898 23 length length NN 29007 1898 24 . . . 29007 1899 1 Cut cut VB 29007 1899 2 the the DT 29007 1899 3 cutlets cutlet NNS 29007 1899 4 with with IN 29007 1899 5 a a DT 29007 1899 6 bone bone NN 29007 1899 7 to to IN 29007 1899 8 each each DT 29007 1899 9 , , , 29007 1899 10 and and CC 29007 1899 11 beat beat VBD 29007 1899 12 them -PRON- PRP 29007 1899 13 with with IN 29007 1899 14 a a DT 29007 1899 15 cutlet cutlet NN 29007 1899 16 bat bat NN 29007 1899 17 to to IN 29007 1899 18 about about IN 29007 1899 19 half half PDT 29007 1899 20 an an DT 29007 1899 21 inch inch NN 29007 1899 22 in in IN 29007 1899 23 thickness thickness NN 29007 1899 24 . . . 29007 1900 1 Trim trim VB 29007 1900 2 them -PRON- PRP 29007 1900 3 , , , 29007 1900 4 and and CC 29007 1900 5 leave leave VB 29007 1900 6 half half PDT 29007 1900 7 an an DT 29007 1900 8 inch inch NN 29007 1900 9 of of IN 29007 1900 10 the the DT 29007 1900 11 rib rib NN 29007 1900 12 bone bone NN 29007 1900 13 bare bare NNP 29007 1900 14 . . . 29007 1901 1 Season season NN 29007 1901 2 , , , 29007 1901 3 egg egg NN 29007 1901 4 and and CC 29007 1901 5 bread bread NN 29007 1901 6 - - HYPH 29007 1901 7 crumb crumb JJ 29007 1901 8 , , , 29007 1901 9 and and CC 29007 1901 10 fry fry VB 29007 1901 11 in in IN 29007 1901 12 clarified clarify VBN 29007 1901 13 butter butter NN 29007 1901 14 in in IN 29007 1901 15 a a DT 29007 1901 16 _ _ NNP 29007 1901 17 sauté sauté NN 29007 1901 18 _ _ NNP 29007 1901 19 pan pan NN 29007 1901 20 for for IN 29007 1901 21 five five CD 29007 1901 22 or or CC 29007 1901 23 seven seven CD 29007 1901 24 minutes minute NNS 29007 1901 25 . . . 29007 1902 1 Dish dish VB 29007 1902 2 on on IN 29007 1902 3 a a DT 29007 1902 4 border border NN 29007 1902 5 of of IN 29007 1902 6 mashed mash VBN 29007 1902 7 potatoes potato NNS 29007 1902 8 , , , 29007 1902 9 put put VBD 29007 1902 10 a a DT 29007 1902 11 _ _ NNP 29007 1902 12 macédoine macédoine NN 29007 1902 13 _ _ NNP 29007 1902 14 of of IN 29007 1902 15 vegetables vegetable NNS 29007 1902 16 in in IN 29007 1902 17 the the DT 29007 1902 18 centre centre NN 29007 1902 19 , , , 29007 1902 20 and and CC 29007 1902 21 pour pour VB 29007 1902 22 brown brown JJ 29007 1902 23 sauce sauce NN 29007 1902 24 round round VBP 29007 1902 25 them -PRON- PRP 29007 1902 26 . . . 29007 1903 1 Mutton Mutton NNP 29007 1903 2 Cutlets Cutlets NNP 29007 1903 3 à à NNP 29007 1903 4 la la NNP 29007 1903 5 Rachel Rachel NNP 29007 1903 6 . . . 29007 1904 1 _ _ NNP 29007 1904 2 Ingredients_--Some Ingredients_--Some NNP 29007 1904 3 mutton mutton NN 29007 1904 4 cutlets cutlet NNS 29007 1904 5 . . . 29007 1905 1 _ _ NNP 29007 1905 2 Foie Foie NNP 29007 1905 3 gras gra NNS 29007 1905 4 . . . 29007 1905 5 _ _ NNP 29007 1905 6 Brown Brown NNP 29007 1905 7 sauce sauce NN 29007 1905 8 . . . 29007 1906 1 _ _ NNP 29007 1906 2 Macédoine Macédoine NNP 29007 1906 3 _ _ NNP 29007 1906 4 of of IN 29007 1906 5 vegetables vegetable NNS 29007 1906 6 . . . 29007 1907 1 Mashed mashed JJ 29007 1907 2 potatoes potato NNS 29007 1907 3 . . . 29007 1908 1 Truffle truffle NN 29007 1908 2 . . . 29007 1909 1 Pigs Pigs NNP 29007 1909 2 ' ' POS 29007 1909 3 caul caul NN 29007 1909 4 . . . 29007 1910 1 _ _ NNP 29007 1910 2 Method._--Plainly method._--plainly RB 29007 1910 3 fry fry NN 29007 1910 4 some some DT 29007 1910 5 mutton mutton NN 29007 1910 6 cutlets cutlet NNS 29007 1910 7 , , , 29007 1910 8 coat coat VB 29007 1910 9 one one CD 29007 1910 10 side side NN 29007 1910 11 of of IN 29007 1910 12 each each DT 29007 1910 13 cutlet cutlet NN 29007 1910 14 with with IN 29007 1910 15 the the DT 29007 1910 16 _ _ NNP 29007 1910 17 foie foie NNP 29007 1910 18 gras gra NNS 29007 1910 19 _ _ NNP 29007 1910 20 , , , 29007 1910 21 smoothing smooth VBG 29007 1910 22 it -PRON- PRP 29007 1910 23 with with IN 29007 1910 24 a a DT 29007 1910 25 knife knife NN 29007 1910 26 dipped dip VBN 29007 1910 27 in in IN 29007 1910 28 hot hot JJ 29007 1910 29 water water NN 29007 1910 30 . . . 29007 1911 1 Lay lay VB 29007 1911 2 a a DT 29007 1911 3 small small JJ 29007 1911 4 piece piece NN 29007 1911 5 of of IN 29007 1911 6 truffle truffle NN 29007 1911 7 on on IN 29007 1911 8 each each DT 29007 1911 9 cutlet cutlet NN 29007 1911 10 and and CC 29007 1911 11 cover cover VB 29007 1911 12 them -PRON- PRP 29007 1911 13 with with IN 29007 1911 14 pigs pig NNS 29007 1911 15 ' ' POS 29007 1911 16 caul caul NN 29007 1911 17 . . . 29007 1912 1 Put put VB 29007 1912 2 them -PRON- PRP 29007 1912 3 on on IN 29007 1912 4 a a DT 29007 1912 5 baking baking NN 29007 1912 6 - - HYPH 29007 1912 7 sheet sheet NN 29007 1912 8 in in IN 29007 1912 9 a a DT 29007 1912 10 moderate moderate JJ 29007 1912 11 oven oven NN 29007 1912 12 for for IN 29007 1912 13 about about RB 29007 1912 14 a a DT 29007 1912 15 quarter quarter NN 29007 1912 16 of of IN 29007 1912 17 an an DT 29007 1912 18 hour hour NN 29007 1912 19 . . . 29007 1913 1 Dish dish VB 29007 1913 2 them -PRON- PRP 29007 1913 3 on on IN 29007 1913 4 a a DT 29007 1913 5 border border NN 29007 1913 6 of of IN 29007 1913 7 mashed mash VBN 29007 1913 8 potatoes potato NNS 29007 1913 9 . . . 29007 1914 1 Pour pour VB 29007 1914 2 brown brown JJ 29007 1914 3 sauce sauce NN 29007 1914 4 round round VBP 29007 1914 5 them -PRON- PRP 29007 1914 6 , , , 29007 1914 7 and and CC 29007 1914 8 put put VBD 29007 1914 9 a a DT 29007 1914 10 _ _ NNP 29007 1914 11 macédoine macédoine NN 29007 1914 12 _ _ NNP 29007 1914 13 of of IN 29007 1914 14 vegetables vegetable NNS 29007 1914 15 in in IN 29007 1914 16 the the DT 29007 1914 17 middle middle NN 29007 1914 18 . . . 29007 1915 1 Epigrammes epigramme NNS 29007 1915 2 . . . 29007 1916 1 _ _ NNP 29007 1916 2 Ingredients_--The Ingredients_--The NNP 29007 1916 3 rib rib NN 29007 1916 4 part part NN 29007 1916 5 , , , 29007 1916 6 which which WDT 29007 1916 7 was be VBD 29007 1916 8 sawn saw VBN 29007 1916 9 off off IN 29007 1916 10 the the DT 29007 1916 11 mutton mutton NNP 29007 1916 12 cutlets cutlet NNS 29007 1916 13 . . . 29007 1917 1 Egg egg NN 29007 1917 2 and and CC 29007 1917 3 bread bread NN 29007 1917 4 - - HYPH 29007 1917 5 crumbs crumb NNS 29007 1917 6 . . . 29007 1918 1 _ _ NNP 29007 1918 2 Method._--Boil Method._--Boil NNP 29007 1918 3 the the DT 29007 1918 4 mutton mutton NN 29007 1918 5 until until IN 29007 1918 6 the the DT 29007 1918 7 bones bone NNS 29007 1918 8 can can MD 29007 1918 9 be be VB 29007 1918 10 easily easily RB 29007 1918 11 removed remove VBN 29007 1918 12 . . . 29007 1919 1 Press press VB 29007 1919 2 it -PRON- PRP 29007 1919 3 , , , 29007 1919 4 and and CC 29007 1919 5 , , , 29007 1919 6 when when WRB 29007 1919 7 cold cold JJ 29007 1919 8 , , , 29007 1919 9 cut cut VBD 29007 1919 10 it -PRON- PRP 29007 1919 11 into into IN 29007 1919 12 cutlets cutlet NNS 29007 1919 13 or or CC 29007 1919 14 other other JJ 29007 1919 15 shapes shape NNS 29007 1919 16 . . . 29007 1920 1 Egg egg NN 29007 1920 2 and and CC 29007 1920 3 bread bread NN 29007 1920 4 - - HYPH 29007 1920 5 crumb crumb JJ 29007 1920 6 twice twice NN 29007 1920 7 , , , 29007 1920 8 and and CC 29007 1920 9 fry fry VB 29007 1920 10 in in IN 29007 1920 11 hot hot JJ 29007 1920 12 fat fat NN 29007 1920 13 ( ( -LRB- 29007 1920 14 345 345 CD 29007 1920 15 ° ° NNS 29007 1920 16 ) ) -RRB- 29007 1920 17 in in IN 29007 1920 18 a a DT 29007 1920 19 frying frying JJ 29007 1920 20 - - HYPH 29007 1920 21 basket basket NN 29007 1920 22 . . . 29007 1921 1 Dish dish VB 29007 1921 2 on on IN 29007 1921 3 a a DT 29007 1921 4 border border NN 29007 1921 5 of of IN 29007 1921 6 mashed mash VBN 29007 1921 7 potatoes potato NNS 29007 1921 8 , , , 29007 1921 9 and and CC 29007 1921 10 pour pour VB 29007 1921 11 brown brown JJ 29007 1921 12 sauce sauce NN 29007 1921 13 round round VBP 29007 1921 14 them -PRON- PRP 29007 1921 15 . . . 29007 1922 1 Any any DT 29007 1922 2 cooked cooked JJ 29007 1922 3 vegetables vegetable NNS 29007 1922 4 can can MD 29007 1922 5 be be VB 29007 1922 6 put put VBN 29007 1922 7 in in IN 29007 1922 8 the the DT 29007 1922 9 centre centre NN 29007 1922 10 for for IN 29007 1922 11 a a DT 29007 1922 12 garnish garnish NN 29007 1922 13 . . . 29007 1923 1 Chicken chicken NN 29007 1923 2 Croquettes Croquettes NNPS 29007 1923 3 . . . 29007 1924 1 _ _ NNP 29007 1924 2 Ingredients_--2 Ingredients_--2 NNP 29007 1924 3   _SP 29007 1924 4 oz oz UH 29007 1924 5 . . . 29007 1925 1 of of IN 29007 1925 2 cooked cooked JJ 29007 1925 3 chicken chicken NN 29007 1925 4 . . . 29007 1926 1 1 1 CD 29007 1926 2   _SP 29007 1926 3 oz oz UH 29007 1926 4 . . . 29007 1927 1 of of IN 29007 1927 2 cooked cooked JJ 29007 1927 3 ham ham NNP 29007 1927 4 . . . 29007 1928 1 1 1 CD 29007 1928 2   _SP 29007 1928 3 oz oz UH 29007 1928 4 . . . 29007 1929 1 of of IN 29007 1929 2 butter butter NN 29007 1929 3 . . . 29007 1930 1 ¾ ¾ NNP 29007 1930 2   _SP 29007 1930 3 oz oz UH 29007 1930 4 . . . 29007 1931 1 of of IN 29007 1931 2 flour flour NN 29007 1931 3 . . . 29007 1932 1 1 1 CD 29007 1932 2 gill gill NN 29007 1932 3 of of IN 29007 1932 4 stock stock NN 29007 1932 5 . . . 29007 1933 1 ½ ½ JJ 29007 1933 2 gill gill NN 29007 1933 3 of of IN 29007 1933 4 cream cream NN 29007 1933 5 . . . 29007 1934 1 6 6 CD 29007 1934 2 button button NN 29007 1934 3 mushrooms mushroom NNS 29007 1934 4 . . . 29007 1935 1 A a DT 29007 1935 2 few few JJ 29007 1935 3 drops drop NNS 29007 1935 4 of of IN 29007 1935 5 lemon lemon NN 29007 1935 6 juice juice NN 29007 1935 7 . . . 29007 1936 1 Seasoning seasoning NN 29007 1936 2 . . . 29007 1937 1 Pastry pastry NN 29007 1937 2 . . . 29007 1938 1 _ _ NNP 29007 1938 2 Method._--Mince Method._--Mince NNP 29007 1938 3 the the DT 29007 1938 4 chicken chicken NN 29007 1938 5 , , , 29007 1938 6 ham ham NN 29007 1938 7 , , , 29007 1938 8 and and CC 29007 1938 9 mushrooms mushroom NNS 29007 1938 10 . . . 29007 1939 1 Melt melt VB 29007 1939 2 the the DT 29007 1939 3 butter butter NN 29007 1939 4 in in IN 29007 1939 5 a a DT 29007 1939 6 small small JJ 29007 1939 7 stewpan stewpan NN 29007 1939 8 . . . 29007 1940 1 Mix mix VB 29007 1940 2 in in IN 29007 1940 3 the the DT 29007 1940 4 flour flour NN 29007 1940 5 . . . 29007 1941 1 Pour pour VB 29007 1941 2 in in IN 29007 1941 3 the the DT 29007 1941 4 stock stock NN 29007 1941 5 , , , 29007 1941 6 and and CC 29007 1941 7 cook cook VB 29007 1941 8 well well RB 29007 1941 9 . . . 29007 1942 1 Then then RB 29007 1942 2 add add VB 29007 1942 3 cream cream NN 29007 1942 4 , , , 29007 1942 5 lemon lemon NN 29007 1942 6 juice juice NN 29007 1942 7 , , , 29007 1942 8 and and CC 29007 1942 9 seasoning seasoning NN 29007 1942 10 ; ; : 29007 1942 11 lastly lastly RB 29007 1942 12 , , , 29007 1942 13 the the DT 29007 1942 14 chicken chicken NN 29007 1942 15 , , , 29007 1942 16 ham ham NN 29007 1942 17 , , , 29007 1942 18 and and CC 29007 1942 19 mushrooms mushroom NNS 29007 1942 20 . . . 29007 1943 1 Spread spread VB 29007 1943 2 on on IN 29007 1943 3 a a DT 29007 1943 4 plate plate NN 29007 1943 5 to to TO 29007 1943 6 cool cool JJ 29007 1943 7 . . . 29007 1944 1 Roll roll VB 29007 1944 2 out out RP 29007 1944 3 some some DT 29007 1944 4 paste paste NN 29007 1944 5 as as RB 29007 1944 6 thin thin JJ 29007 1944 7 as as IN 29007 1944 8 possible possible JJ 29007 1944 9 . . . 29007 1945 1 Cut cut VB 29007 1945 2 into into IN 29007 1945 3 rounds round NNS 29007 1945 4 . . . 29007 1946 1 Put put VB 29007 1946 2 a a DT 29007 1946 3 little little JJ 29007 1946 4 of of IN 29007 1946 5 the the DT 29007 1946 6 mixture mixture NN 29007 1946 7 on on IN 29007 1946 8 each each DT 29007 1946 9 , , , 29007 1946 10 and and CC 29007 1946 11 egg egg NN 29007 1946 12 round round IN 29007 1946 13 the the DT 29007 1946 14 edges edge NNS 29007 1946 15 . . . 29007 1947 1 Fold fold VB 29007 1947 2 them -PRON- PRP 29007 1947 3 over over RP 29007 1947 4 , , , 29007 1947 5 egg egg NN 29007 1947 6 and and CC 29007 1947 7 bread bread NN 29007 1947 8 - - , 29007 1947 9 crumb crumb VBD 29007 1947 10 the the DT 29007 1947 11 _ _ NNP 29007 1947 12 croquettes croquette VBZ 29007 1947 13 _ _ NNP 29007 1947 14 , , , 29007 1947 15 and and CC 29007 1947 16 fry fry VB 29007 1947 17 in in IN 29007 1947 18 a a DT 29007 1947 19 frying frying JJ 29007 1947 20 - - HYPH 29007 1947 21 basket basket NN 29007 1947 22 in in IN 29007 1947 23 hot hot JJ 29007 1947 24 fat fat NN 29007 1947 25 ( ( -LRB- 29007 1947 26 _ _ NNP 29007 1947 27 see see VBP 29007 1947 28 _ _ NNP 29007 1947 29 French French NNP 29007 1947 30 Frying Frying NNP 29007 1947 31 ) ) -RRB- 29007 1947 32 . . . 29007 1948 1 Garnish garnish VB 29007 1948 2 with with IN 29007 1948 3 fried fry VBN 29007 1948 4 parsley parsley NN 29007 1948 5 . . . 29007 1949 1 Veal Veal NNP 29007 1949 2 Cutlets Cutlets NNP 29007 1949 3 à à NNP 29007 1949 4 la la NNP 29007 1949 5 Talleyrand Talleyrand NNP 29007 1949 6 . . . 29007 1950 1 _ _ NNP 29007 1950 2 Ingredients_--7 ingredients_--7 NN 29007 1950 3 or or CC 29007 1950 4 8 8 CD 29007 1950 5 veal veal NN 29007 1950 6 cutlets cutlet NNS 29007 1950 7 . . . 29007 1951 1 1½ 1½ NNP 29007 1951 2   _SP 29007 1951 3 oz oz UH 29007 1951 4 . . . 29007 1952 1 butter butter NN 29007 1952 2 . . . 29007 1953 1 3 3 CD 29007 1953 2 button button NN 29007 1953 3 mushrooms mushroom NNS 29007 1953 4 , , , 29007 1953 5 chopped chop VBD 29007 1953 6 . . . 29007 1954 1 1 1 CD 29007 1954 2 small small JJ 29007 1954 3 shalot shalot NN 29007 1954 4 , , , 29007 1954 5 chopped chop VBN 29007 1954 6 . . . 29007 1955 1 A a DT 29007 1955 2 teaspoonful teaspoonful NN 29007 1955 3 of of IN 29007 1955 4 chopped chop VBN 29007 1955 5 parsley parsley NN 29007 1955 6 . . . 29007 1956 1 The the DT 29007 1956 2 yolks yolk NNS 29007 1956 3 of of IN 29007 1956 4 2 2 CD 29007 1956 5 eggs egg NNS 29007 1956 6 . . . 29007 1957 1 2 2 CD 29007 1957 2 tablespoonfuls tablespoonful NNS 29007 1957 3 of of IN 29007 1957 4 cream cream NN 29007 1957 5 . . . 29007 1958 1 A a DT 29007 1958 2 few few JJ 29007 1958 3 drops drop NNS 29007 1958 4 of of IN 29007 1958 5 lemon lemon NN 29007 1958 6 juice juice NN 29007 1958 7 . . . 29007 1959 1 1 1 CD 29007 1959 2 gill gill NN 29007 1959 3 of of IN 29007 1959 4 white white JJ 29007 1959 5 sauce sauce NN 29007 1959 6 ( ( -LRB- 29007 1959 7 _ _ NNP 29007 1959 8 see see VBP 29007 1959 9 _ _ NNP 29007 1959 10 Sauces Sauces NNPS 29007 1959 11 ) ) -RRB- 29007 1959 12 . . . 29007 1960 1 Some some DT 29007 1960 2 mashed mash VBN 29007 1960 3 potatoes potato NNS 29007 1960 4 . . . 29007 1961 1 A a DT 29007 1961 2 few few JJ 29007 1961 3 green green JJ 29007 1961 4 peas pea NNS 29007 1961 5 . . . 29007 1962 1 Pepper pepper NN 29007 1962 2 and and CC 29007 1962 3 salt salt NN 29007 1962 4 . . . 29007 1963 1 _ _ NNP 29007 1963 2 Method._--Fry method._--fry CD 29007 1963 3 the the DT 29007 1963 4 cutlets cutlet NNS 29007 1963 5 in in IN 29007 1963 6 the the DT 29007 1963 7 butter butter NN 29007 1963 8 , , , 29007 1963 9 sprinkling sprinkle VBG 29007 1963 10 the the DT 29007 1963 11 mushroom mushroom NN 29007 1963 12 , , , 29007 1963 13 shalot shalot NN 29007 1963 14 , , , 29007 1963 15 and and CC 29007 1963 16 parsley parsley NN 29007 1963 17 under under IN 29007 1963 18 and and CC 29007 1963 19 over over IN 29007 1963 20 them -PRON- PRP 29007 1963 21 . . . 29007 1964 1 When when WRB 29007 1964 2 the the DT 29007 1964 3 cutlets cutlet NNS 29007 1964 4 are be VBP 29007 1964 5 cooked cook VBN 29007 1964 6 , , , 29007 1964 7 remove remove VB 29007 1964 8 them -PRON- PRP 29007 1964 9 from from IN 29007 1964 10 the the DT 29007 1964 11 pan pan NN 29007 1964 12 and and CC 29007 1964 13 pour pour VB 29007 1964 14 in in IN 29007 1964 15 the the DT 29007 1964 16 white white JJ 29007 1964 17 sauce sauce NN 29007 1964 18 and and CC 29007 1964 19 cream cream NN 29007 1964 20 . . . 29007 1965 1 Stir stir VB 29007 1965 2 briskly briskly RB 29007 1965 3 over over IN 29007 1965 4 the the DT 29007 1965 5 fire fire NN 29007 1965 6 . . . 29007 1966 1 Then then RB 29007 1966 2 add add VB 29007 1966 3 the the DT 29007 1966 4 yolks yolk NNS 29007 1966 5 of of IN 29007 1966 6 the the DT 29007 1966 7 eggs egg NNS 29007 1966 8 ; ; : 29007 1966 9 let let VB 29007 1966 10 them -PRON- PRP 29007 1966 11 thicken thicken VB 29007 1966 12 in in IN 29007 1966 13 the the DT 29007 1966 14 sauce sauce NN 29007 1966 15 , , , 29007 1966 16 but but CC 29007 1966 17 be be VB 29007 1966 18 careful careful JJ 29007 1966 19 not not RB 29007 1966 20 to to TO 29007 1966 21 curdle curdle VB 29007 1966 22 them -PRON- PRP 29007 1966 23 . . . 29007 1967 1 Take take VB 29007 1967 2 the the DT 29007 1967 3 pan pan NN 29007 1967 4 off off IN 29007 1967 5 the the DT 29007 1967 6 fire fire NN 29007 1967 7 , , , 29007 1967 8 and and CC 29007 1967 9 add add VB 29007 1967 10 the the DT 29007 1967 11 lemon lemon NN 29007 1967 12 juice juice NN 29007 1967 13 and and CC 29007 1967 14 seasoning seasoning NN 29007 1967 15 as as IN 29007 1967 16 required require VBN 29007 1967 17 . . . 29007 1968 1 Dish dish VB 29007 1968 2 the the DT 29007 1968 3 cutlets cutlet NNS 29007 1968 4 on on IN 29007 1968 5 a a DT 29007 1968 6 border border NN 29007 1968 7 of of IN 29007 1968 8 mashed mash VBN 29007 1968 9 potatoes potato NNS 29007 1968 10 . . . 29007 1969 1 Pour pour VB 29007 1969 2 the the DT 29007 1969 3 sauce sauce NN 29007 1969 4 over over IN 29007 1969 5 them -PRON- PRP 29007 1969 6 , , , 29007 1969 7 and and CC 29007 1969 8 put put VBD 29007 1969 9 a a DT 29007 1969 10 few few JJ 29007 1969 11 nicely nicely RB 29007 1969 12 cooked cook VBN 29007 1969 13 peas pea NNS 29007 1969 14 , , , 29007 1969 15 or or CC 29007 1969 16 other other JJ 29007 1969 17 appropriate appropriate JJ 29007 1969 18 vegetables vegetable NNS 29007 1969 19 , , , 29007 1969 20 in in IN 29007 1969 21 the the DT 29007 1969 22 middle middle NN 29007 1969 23 . . . 29007 1970 1 Fillets Fillets NNP 29007 1970 2 of of IN 29007 1970 3 Beef Beef NNP 29007 1970 4 à à NNP 29007 1970 5 la la NNP 29007 1970 6 Béarnaise Béarnaise NNP 29007 1970 7 . . . 29007 1971 1 _ _ NNP 29007 1971 2 Ingredients_--7 Ingredients_--7 NNP 29007 1971 3 or or CC 29007 1971 4 8 8 CD 29007 1971 5 nice nice JJ 29007 1971 6 little little JJ 29007 1971 7 fillets fillet NNS 29007 1971 8 . . . 29007 1972 1 1½ 1½ NNP 29007 1972 2   _SP 29007 1972 3 oz oz UH 29007 1972 4 . . . 29007 1973 1 of of IN 29007 1973 2 butter butter NN 29007 1973 3 . . . 29007 1974 1 Mashed mashed JJ 29007 1974 2 potatoes potato NNS 29007 1974 3 . . . 29007 1975 1 ½ ½ JJ 29007 1975 2 pint pint NN 29007 1975 3 of of IN 29007 1975 4 brown brown JJ 29007 1975 5 sauce sauce NN 29007 1975 6 ( ( -LRB- 29007 1975 7 _ _ NNP 29007 1975 8 see see VBP 29007 1975 9 _ _ NNP 29007 1975 10 Sauces Sauces NNPS 29007 1975 11 ) ) -RRB- 29007 1975 12 , , , 29007 1975 13 or or CC 29007 1975 14 good good JJ 29007 1975 15 gravy gravy NN 29007 1975 16 . . . 29007 1976 1 Some some DT 29007 1976 2 good good JJ 29007 1976 3 _ _ NNP 29007 1976 4 Béarnaise Béarnaise NNP 29007 1976 5 _ _ NNP 29007 1976 6 sauce sauce NN 29007 1976 7 ( ( -LRB- 29007 1976 8 _ _ NNP 29007 1976 9 see see VBP 29007 1976 10 _ _ NNP 29007 1976 11 Sauces Sauces NNPS 29007 1976 12 ) ) -RRB- 29007 1976 13 . . . 29007 1977 1 _ _ NNP 29007 1977 2 Method._--Fry method._--fry CD 29007 1977 3 the the DT 29007 1977 4 fillets fillet NNS 29007 1977 5 in in IN 29007 1977 6 the the DT 29007 1977 7 butter butter NN 29007 1977 8 . . . 29007 1978 1 Dish dish VB 29007 1978 2 them -PRON- PRP 29007 1978 3 on on IN 29007 1978 4 a a DT 29007 1978 5 border border NN 29007 1978 6 of of IN 29007 1978 7 mashed mash VBN 29007 1978 8 potatoes potato NNS 29007 1978 9 . . . 29007 1979 1 Pour pour VB 29007 1979 2 brown brown JJ 29007 1979 3 sauce sauce NN 29007 1979 4 or or CC 29007 1979 5 gravy gravy NN 29007 1979 6 round round IN 29007 1979 7 them -PRON- PRP 29007 1979 8 , , , 29007 1979 9 and and CC 29007 1979 10 put put VBD 29007 1979 11 the the DT 29007 1979 12 _ _ NNP 29007 1979 13 Béarnaise Béarnaise NNP 29007 1979 14 _ _ NNP 29007 1979 15 sauce sauce NN 29007 1979 16 in in IN 29007 1979 17 the the DT 29007 1979 18 middle middle NN 29007 1979 19 of of IN 29007 1979 20 the the DT 29007 1979 21 fillets fillet NNS 29007 1979 22 . . . 29007 1980 1 Rabbits rabbit NNS 29007 1980 2 à à NNP 29007 1980 3 la la DT 29007 1980 4 Tartare Tartare NNP 29007 1980 5 . . . 29007 1981 1 _ _ NNP 29007 1981 2 Ingredients_--1 Ingredients_--1 NNP 29007 1981 3 rabbit rabbit NN 29007 1981 4 . . . 29007 1982 1 Some some DT 29007 1982 2 browned brown VBN 29007 1982 3 bread bread NN 29007 1982 4 - - HYPH 29007 1982 5 crumbs crumb NNS 29007 1982 6 . . . 29007 1983 1 1 1 CD 29007 1983 2 egg egg NN 29007 1983 3 . . . 29007 1984 1 ½ ½ JJ 29007 1984 2 pint pint NN 29007 1984 3 of of IN 29007 1984 4 Tartare Tartare NNP 29007 1984 5 sauce sauce NN 29007 1984 6 ( ( -LRB- 29007 1984 7 _ _ NNP 29007 1984 8 see see VBP 29007 1984 9 _ _ NNP 29007 1984 10 Sauces Sauces NNPS 29007 1984 11 ) ) -RRB- 29007 1984 12 . . . 29007 1985 1 _ _ NNP 29007 1985 2 Method._--Cut Method._--Cut NNP 29007 1985 3 the the DT 29007 1985 4 rabbit rabbit NN 29007 1985 5 into into IN 29007 1985 6 joints joint NNS 29007 1985 7 . . . 29007 1986 1 Dry Dry VBD 29007 1986 2 them -PRON- PRP 29007 1986 3 well well RB 29007 1986 4 . . . 29007 1987 1 Egg egg NN 29007 1987 2 and and CC 29007 1987 3 bread bread NN 29007 1987 4 - - HYPH 29007 1987 5 crumb crumb VBD 29007 1987 6 them -PRON- PRP 29007 1987 7 . . . 29007 1988 1 Put put VB 29007 1988 2 them -PRON- PRP 29007 1988 3 on on IN 29007 1988 4 a a DT 29007 1988 5 greased grease VBN 29007 1988 6 baking baking NN 29007 1988 7 - - HYPH 29007 1988 8 sheet sheet NN 29007 1988 9 , , , 29007 1988 10 with with IN 29007 1988 11 pieces piece NNS 29007 1988 12 of of IN 29007 1988 13 butter butter NN 29007 1988 14 on on IN 29007 1988 15 them -PRON- PRP 29007 1988 16 . . . 29007 1989 1 Bake bake VB 29007 1989 2 for for IN 29007 1989 3 half half PDT 29007 1989 4 an an DT 29007 1989 5 hour hour NN 29007 1989 6 , , , 29007 1989 7 being be VBG 29007 1989 8 careful careful JJ 29007 1989 9 not not RB 29007 1989 10 to to TO 29007 1989 11 dry dry VB 29007 1989 12 them -PRON- PRP 29007 1989 13 up up RP 29007 1989 14 too too RB 29007 1989 15 much much RB 29007 1989 16 . . . 29007 1990 1 Pour pour VB 29007 1990 2 the the DT 29007 1990 3 sauce sauce NN 29007 1990 4 on on IN 29007 1990 5 a a DT 29007 1990 6 dish dish NN 29007 1990 7 and and CC 29007 1990 8 pile pile VB 29007 1990 9 up up RP 29007 1990 10 the the DT 29007 1990 11 rabbit rabbit NN 29007 1990 12 in in IN 29007 1990 13 the the DT 29007 1990 14 middle middle NN 29007 1990 15 of of IN 29007 1990 16 it -PRON- PRP 29007 1990 17 . . . 29007 1991 1 Chicken chicken NN 29007 1991 2 à à NNP 29007 1991 3 la la NNP 29007 1991 4 Tartare Tartare NNP 29007 1991 5 . . . 29007 1992 1 Proceed proceed VB 29007 1992 2 as as IN 29007 1992 3 in in IN 29007 1992 4 the the DT 29007 1992 5 foregoing foregoing JJ 29007 1992 6 recipe recipe NN 29007 1992 7 , , , 29007 1992 8 substituting substitute VBG 29007 1992 9 a a DT 29007 1992 10 chicken chicken NN 29007 1992 11 for for IN 29007 1992 12 a a DT 29007 1992 13 rabbit rabbit NN 29007 1992 14 . . . 29007 1993 1 Pigeons pigeon NNS 29007 1993 2 Stewed stew VBD 29007 1993 3 à à NN 29007 1993 4 l'Italienne l'Italienne NNP 29007 1993 5 . . . 29007 1994 1 _ _ NNP 29007 1994 2 Ingredients_--3 Ingredients_--3 NNP 29007 1994 3 pigeons pigeon NNS 29007 1994 4 . . . 29007 1995 1 1 1 CD 29007 1995 2 piece piece NN 29007 1995 3 of of IN 29007 1995 4 carrot carrot NNP 29007 1995 5 , , , 29007 1995 6 turnip turnip NNP 29007 1995 7 , , , 29007 1995 8 and and CC 29007 1995 9 onion onion NN 29007 1995 10 . . . 29007 1996 1 1 1 CD 29007 1996 2 pint pint NN 29007 1996 3 of of IN 29007 1996 4 stock stock NN 29007 1996 5 . . . 29007 1997 1 1 1 CD 29007 1997 2 sprig sprig NNP 29007 1997 3 of of IN 29007 1997 4 parsley parsley NNP 29007 1997 5 , , , 29007 1997 6 thyme thyme NNS 29007 1997 7 , , , 29007 1997 8 and and CC 29007 1997 9 marjoram marjoram NNP 29007 1997 10 . . . 29007 1998 1 1 1 CD 29007 1998 2 bay bay NNP 29007 1998 3 leaf leaf NN 29007 1998 4 . . . 29007 1999 1 If if IN 29007 1999 2 possible possible JJ 29007 1999 3 , , , 29007 1999 4 1 1 CD 29007 1999 5 or or CC 29007 1999 6 2 2 CD 29007 1999 7 tomatoes tomato NNS 29007 1999 8 . . . 29007 2000 1 1 1 CD 29007 2000 2 wineglass wineglass NN 29007 2000 3 of of IN 29007 2000 4 sherry sherry NN 29007 2000 5 . . . 29007 2001 1 2 2 LS 29007 2001 2   _SP 29007 2001 3 oz oz UH 29007 2001 4 . . . 29007 2002 1 of of IN 29007 2002 2 butter butter NN 29007 2002 3 . . . 29007 2003 1 1 1 CD 29007 2003 2   _SP 29007 2003 3 oz oz UH 29007 2003 4 . . . 29007 2004 1 of of IN 29007 2004 2 flour flour NN 29007 2004 3 . . . 29007 2005 1 Some some DT 29007 2005 2 mashed mash VBN 29007 2005 3 potatoes potato NNS 29007 2005 4 . . . 29007 2006 1 A a DT 29007 2006 2 _ _ NNP 29007 2006 3 macédoine macédoine NN 29007 2006 4 _ _ NNP 29007 2006 5 of of IN 29007 2006 6 vegetables vegetable NNS 29007 2006 7 . . . 29007 2007 1 _ _ NNP 29007 2007 2 Method._--Have Method._--Have NNP 29007 2007 3 the the DT 29007 2007 4 pigeons pigeon NNS 29007 2007 5 trussed truss VBN 29007 2007 6 as as IN 29007 2007 7 for for IN 29007 2007 8 stewing stewing NN 29007 2007 9 . . . 29007 2008 1 Cut cut VB 29007 2008 2 them -PRON- PRP 29007 2008 3 in in IN 29007 2008 4 two two CD 29007 2008 5 , , , 29007 2008 6 and and CC 29007 2008 7 fry fry VB 29007 2008 8 them -PRON- PRP 29007 2008 9 in in IN 29007 2008 10 the the DT 29007 2008 11 butter butter NN 29007 2008 12 . . . 29007 2009 1 Then then RB 29007 2009 2 remove remove VB 29007 2009 3 the the DT 29007 2009 4 pigeons pigeon NNS 29007 2009 5 , , , 29007 2009 6 and and CC 29007 2009 7 fry fry VB 29007 2009 8 the the DT 29007 2009 9 vegetables vegetable NNS 29007 2009 10 . . . 29007 2010 1 Stir stir VB 29007 2010 2 the the DT 29007 2010 3 flour flour NN 29007 2010 4 , , , 29007 2010 5 and and CC 29007 2010 6 when when WRB 29007 2010 7 that that DT 29007 2010 8 is be VBZ 29007 2010 9 a a DT 29007 2010 10 little little JJ 29007 2010 11 brown brown JJ 29007 2010 12 , , , 29007 2010 13 pour pour VBP 29007 2010 14 in in IN 29007 2010 15 the the DT 29007 2010 16 stock stock NN 29007 2010 17 or or CC 29007 2010 18 sherry sherry NN 29007 2010 19 . . . 29007 2011 1 Put put VB 29007 2011 2 in in RP 29007 2011 3 the the DT 29007 2011 4 pigeons pigeon NNS 29007 2011 5 and and CC 29007 2011 6 stew stew VB 29007 2011 7 gently gently RB 29007 2011 8 until until IN 29007 2011 9 they -PRON- PRP 29007 2011 10 are be VBP 29007 2011 11 tender tender JJ 29007 2011 12 . . . 29007 2012 1 Dish dish VB 29007 2012 2 them -PRON- PRP 29007 2012 3 in in IN 29007 2012 4 a a DT 29007 2012 5 circle circle NN 29007 2012 6 on on IN 29007 2012 7 a a DT 29007 2012 8 border border NN 29007 2012 9 of of IN 29007 2012 10 mashed mash VBN 29007 2012 11 potatoes potato NNS 29007 2012 12 . . . 29007 2013 1 Strain strain VB 29007 2013 2 the the DT 29007 2013 3 gravy gravy NN 29007 2013 4 over over RB 29007 2013 5 , , , 29007 2013 6 and and CC 29007 2013 7 put put VBD 29007 2013 8 a a DT 29007 2013 9 _ _ NNP 29007 2013 10 macédoine macédoine NN 29007 2013 11 _ _ NNP 29007 2013 12 of of IN 29007 2013 13 vegetables vegetable NNS 29007 2013 14 in in IN 29007 2013 15 the the DT 29007 2013 16 centre centre NN 29007 2013 17 . . . 29007 2014 1 Croustards croustard NNS 29007 2014 2 à à NNP 29007 2014 3 la la NNP 29007 2014 4 Reine Reine NNP 29007 2014 5 . . . 29007 2015 1 _ _ NNP 29007 2015 2 Ingredients_--Some ingredients_--some NN 29007 2015 3 puff puff NN 29007 2015 4 pastry pastry NN 29007 2015 5 . . . 29007 2016 1 A a DT 29007 2016 2 little little JJ 29007 2016 3 _ _ NNP 29007 2016 4 quenelle quenelle NN 29007 2016 5 _ _ NNP 29007 2016 6 meat meat NN 29007 2016 7 ( ( -LRB- 29007 2016 8 _ _ NNP 29007 2016 9 see see NN 29007 2016 10 _ _ NNP 29007 2016 11 Quenelles Quenelles NNP 29007 2016 12 of of IN 29007 2016 13 Veal Veal NNP 29007 2016 14 ) ) -RRB- 29007 2016 15 . . . 29007 2017 1 1 1 CD 29007 2017 2 gill gill NN 29007 2017 3 of of IN 29007 2017 4 white white JJ 29007 2017 5 sauce sauce NN 29007 2017 6 . . . 29007 2018 1 3 3 LS 29007 2018 2   _SP 29007 2018 3 oz oz UH 29007 2018 4 . . . 29007 2019 1 of of IN 29007 2019 2 cold cold JJ 29007 2019 3 chicken chicken NN 29007 2019 4 minced mince VBN 29007 2019 5 . . . 29007 2020 1 1 1 CD 29007 2020 2   _SP 29007 2020 3 oz oz UH 29007 2020 4 . . . 29007 2021 1 of of IN 29007 2021 2 cooked cook VBN 29007 2021 3 ham ham NNP 29007 2021 4 minced mince VBN 29007 2021 5 . . . 29007 2022 1 2 2 CD 29007 2022 2 or or CC 29007 2022 3 3 3 CD 29007 2022 4 button button NN 29007 2022 5 mushrooms mushroom NNS 29007 2022 6 finely finely RB 29007 2022 7 chopped chop VBN 29007 2022 8 . . . 29007 2023 1 2 2 CD 29007 2023 2 tablespoonfuls tablespoonful NNS 29007 2023 3 of of IN 29007 2023 4 cream cream NN 29007 2023 5 . . . 29007 2024 1 A a DT 29007 2024 2 little little JJ 29007 2024 3 thick thick JJ 29007 2024 4 white white JJ 29007 2024 5 sauce sauce NN 29007 2024 6 . . . 29007 2025 1 Ham ham NN 29007 2025 2 or or CC 29007 2025 3 truffle truffle NN 29007 2025 4 for for IN 29007 2025 5 decoration decoration NN 29007 2025 6 . . . 29007 2026 1 _ _ IN 29007 2026 2 Method._--Line method._--line RB 29007 2026 3 some some DT 29007 2026 4 little little JJ 29007 2026 5 tartlet tartlet NN 29007 2026 6 tins tin NNS 29007 2026 7 with with IN 29007 2026 8 some some DT 29007 2026 9 puff puff NN 29007 2026 10 paste paste NN 29007 2026 11 , , , 29007 2026 12 put put VBD 29007 2026 13 a a DT 29007 2026 14 piece piece NN 29007 2026 15 of of IN 29007 2026 16 dough dough NN 29007 2026 17 in in IN 29007 2026 18 each each DT 29007 2026 19 , , , 29007 2026 20 and and CC 29007 2026 21 bake bake VB 29007 2026 22 them -PRON- PRP 29007 2026 23 . . . 29007 2027 1 Mix mix VB 29007 2027 2 the the DT 29007 2027 3 chicken chicken NN 29007 2027 4 , , , 29007 2027 5 ham ham NN 29007 2027 6 , , , 29007 2027 7 and and CC 29007 2027 8 mushrooms mushroom NNS 29007 2027 9 with with IN 29007 2027 10 the the DT 29007 2027 11 white white JJ 29007 2027 12 sauce sauce NN 29007 2027 13 and and CC 29007 2027 14 cream cream NN 29007 2027 15 . . . 29007 2028 1 Add add VB 29007 2028 2 pepper pepper NN 29007 2028 3 and and CC 29007 2028 4 salt salt NN 29007 2028 5 to to IN 29007 2028 6 taste taste NN 29007 2028 7 . . . 29007 2029 1 Remove remove VB 29007 2029 2 the the DT 29007 2029 3 paste paste NN 29007 2029 4 cases case NNS 29007 2029 5 from from IN 29007 2029 6 the the DT 29007 2029 7 tins tin NNS 29007 2029 8 , , , 29007 2029 9 take take VB 29007 2029 10 the the DT 29007 2029 11 dough dough NN 29007 2029 12 from from IN 29007 2029 13 the the DT 29007 2029 14 middle middle NN 29007 2029 15 , , , 29007 2029 16 and and CC 29007 2029 17 fill fill VB 29007 2029 18 them -PRON- PRP 29007 2029 19 with with IN 29007 2029 20 the the DT 29007 2029 21 chicken chicken NN 29007 2029 22 mixture mixture NN 29007 2029 23 . . . 29007 2030 1 Cover cover VB 29007 2030 2 the the DT 29007 2030 3 top top NN 29007 2030 4 of of IN 29007 2030 5 each each DT 29007 2030 6 with with IN 29007 2030 7 the the DT 29007 2030 8 _ _ NNP 29007 2030 9 quenelle quenelle NNP 29007 2030 10 _ _ NNP 29007 2030 11 meat meat NN 29007 2030 12 spread spread VB 29007 2030 13 like like IN 29007 2030 14 butter butter NN 29007 2030 15 , , , 29007 2030 16 put put VBD 29007 2030 17 them -PRON- PRP 29007 2030 18 into into IN 29007 2030 19 the the DT 29007 2030 20 oven oven NN 29007 2030 21 for for IN 29007 2030 22 a a DT 29007 2030 23 few few JJ 29007 2030 24 minutes minute NNS 29007 2030 25 to to TO 29007 2030 26 cook cook VB 29007 2030 27 the the DT 29007 2030 28 _ _ NNP 29007 2030 29 quenelle quenelle NNP 29007 2030 30 _ _ NNP 29007 2030 31 meat meat NN 29007 2030 32 . . . 29007 2031 1 When when WRB 29007 2031 2 dishing dish VBG 29007 2031 3 them -PRON- PRP 29007 2031 4 up up RP 29007 2031 5 , , , 29007 2031 6 spread spread VB 29007 2031 7 a a DT 29007 2031 8 little little JJ 29007 2031 9 thick thick JJ 29007 2031 10 white white JJ 29007 2031 11 sauce sauce NN 29007 2031 12 on on IN 29007 2031 13 the the DT 29007 2031 14 top top NN 29007 2031 15 of of IN 29007 2031 16 each each DT 29007 2031 17 , , , 29007 2031 18 and and CC 29007 2031 19 ornament ornament VB 29007 2031 20 them -PRON- PRP 29007 2031 21 with with IN 29007 2031 22 ham ham NN 29007 2031 23 and and CC 29007 2031 24 truffle truffle NN 29007 2031 25 . . . 29007 2032 1 Sweetbreads Sweetbreads NNP 29007 2032 2 à à NNP 29007 2032 3 la la DT 29007 2032 4 Béchamel Béchamel NNP 29007 2032 5 . . . 29007 2033 1 _ _ NNP 29007 2033 2 Ingredients_--1 Ingredients_--1 NNP 29007 2033 3 dozen dozen NN 29007 2033 4 lambs lambs NNP 29007 2033 5 ' ' POS 29007 2033 6 heart heart NN 29007 2033 7 sweetbreads sweetbread NNS 29007 2033 8 . . . 29007 2034 1 1¼ 1¼ CD 29007 2034 2 pint pint NN 29007 2034 3 of of IN 29007 2034 4 veal veal NN 29007 2034 5 stock stock NN 29007 2034 6 . . . 29007 2035 1 1 1 CD 29007 2035 2   _SP 29007 2035 3 oz oz UH 29007 2035 4 . . . 29007 2036 1 of of IN 29007 2036 2 butter butter NN 29007 2036 3 . . . 29007 2037 1 1 1 CD 29007 2037 2   _SP 29007 2037 3 oz oz UH 29007 2037 4 . . . 29007 2038 1 of of IN 29007 2038 2 flour flour NN 29007 2038 3 . . . 29007 2039 1 A a DT 29007 2039 2 small small JJ 29007 2039 3 piece piece NN 29007 2039 4 of of IN 29007 2039 5 carrot carrot NNP 29007 2039 6 , , , 29007 2039 7 turnip turnip NNP 29007 2039 8 , , , 29007 2039 9 and and CC 29007 2039 10 onion onion NN 29007 2039 11 . . . 29007 2040 1 1 1 CD 29007 2040 2 sprig sprig NNP 29007 2040 3 of of IN 29007 2040 4 parsley parsley NNP 29007 2040 5 . . . 29007 2041 1 2 2 CD 29007 2041 2 tablespoonfuls tablespoonful NNS 29007 2041 3 of of IN 29007 2041 4 cream cream NN 29007 2041 5 . . . 29007 2042 1 A a DT 29007 2042 2 slice slice NN 29007 2042 3 of of IN 29007 2042 4 lean lean JJ 29007 2042 5 ham ham NNP 29007 2042 6 . . . 29007 2043 1 A a DT 29007 2043 2 few few JJ 29007 2043 3 drops drop NNS 29007 2043 4 of of IN 29007 2043 5 lemon lemon NN 29007 2043 6 juice juice NN 29007 2043 7 . . . 29007 2044 1 Some some DT 29007 2044 2 mashed mash VBN 29007 2044 3 potatoes potato NNS 29007 2044 4 . . . 29007 2045 1 A a DT 29007 2045 2 few few JJ 29007 2045 3 green green JJ 29007 2045 4 peas pea NNS 29007 2045 5 nicely nicely RB 29007 2045 6 boiled boil VBD 29007 2045 7 . . . 29007 2046 1 A a DT 29007 2046 2 little little JJ 29007 2046 3 finely finely RB 29007 2046 4 - - HYPH 29007 2046 5 chopped chop VBN 29007 2046 6 cooked cooked JJ 29007 2046 7 ham ham NN 29007 2046 8 . . . 29007 2047 1 Some some DT 29007 2047 2 parsley parsley NN 29007 2047 3 or or CC 29007 2047 4 truffle truffle NN 29007 2047 5 . . . 29007 2048 1 Pepper pepper NN 29007 2048 2 and and CC 29007 2048 3 salt salt NN 29007 2048 4 . . . 29007 2049 1 _ _ NNP 29007 2049 2 Method._--Trim method._--trim CD 29007 2049 3 the the DT 29007 2049 4 sweetbreads sweetbread NNS 29007 2049 5 , , , 29007 2049 6 and and CC 29007 2049 7 soak soak VB 29007 2049 8 them -PRON- PRP 29007 2049 9 in in IN 29007 2049 10 cold cold JJ 29007 2049 11 water water NN 29007 2049 12 for for IN 29007 2049 13 two two CD 29007 2049 14 hours hour NNS 29007 2049 15 . . . 29007 2050 1 Then then RB 29007 2050 2 throw throw VB 29007 2050 3 them -PRON- PRP 29007 2050 4 into into IN 29007 2050 5 boiling boiling NN 29007 2050 6 water water NN 29007 2050 7 , , , 29007 2050 8 and and CC 29007 2050 9 simmer simmer VB 29007 2050 10 them -PRON- PRP 29007 2050 11 gently gently RB 29007 2050 12 for for IN 29007 2050 13 five five CD 29007 2050 14 minutes minute NNS 29007 2050 15 . . . 29007 2051 1 Soak soak VB 29007 2051 2 them -PRON- PRP 29007 2051 3 again again RB 29007 2051 4 in in IN 29007 2051 5 cold cold JJ 29007 2051 6 water water NN 29007 2051 7 for for IN 29007 2051 8 twenty twenty CD 29007 2051 9 minutes minute NNS 29007 2051 10 . . . 29007 2052 1 Then then RB 29007 2052 2 put put VB 29007 2052 3 them -PRON- PRP 29007 2052 4 in in IN 29007 2052 5 a a DT 29007 2052 6 stewpan stewpan NN 29007 2052 7 with with IN 29007 2052 8 the the DT 29007 2052 9 stock stock NN 29007 2052 10 , , , 29007 2052 11 carrot carrot NNP 29007 2052 12 , , , 29007 2052 13 turnip turnip NNP 29007 2052 14 , , , 29007 2052 15 onion onion NN 29007 2052 16 , , , 29007 2052 17 parsley parsley NN 29007 2052 18 , , , 29007 2052 19 and and CC 29007 2052 20 ham ham NNP 29007 2052 21 . . . 29007 2053 1 Simmer simmer NN 29007 2053 2 gently gently RB 29007 2053 3 until until IN 29007 2053 4 the the DT 29007 2053 5 sweetbreads sweetbread NNS 29007 2053 6 are be VBP 29007 2053 7 quite quite RB 29007 2053 8 tender tender JJ 29007 2053 9 . . . 29007 2054 1 Then then RB 29007 2054 2 remove remove VB 29007 2054 3 them -PRON- PRP 29007 2054 4 , , , 29007 2054 5 and and CC 29007 2054 6 add add VB 29007 2054 7 to to IN 29007 2054 8 the the DT 29007 2054 9 stock stock NN 29007 2054 10 the the DT 29007 2054 11 flour flour NN 29007 2054 12 mixed mix VBN 29007 2054 13 thoroughly thoroughly RB 29007 2054 14 with with IN 29007 2054 15 butter butter NN 29007 2054 16 . . . 29007 2055 1 Stir stir VB 29007 2055 2 and and CC 29007 2055 3 boil boil VB 29007 2055 4 well well RB 29007 2055 5 , , , 29007 2055 6 to to TO 29007 2055 7 cook cook VB 29007 2055 8 the the DT 29007 2055 9 flour flour NN 29007 2055 10 . . . 29007 2056 1 Add add VB 29007 2056 2 the the DT 29007 2056 3 cream cream NN 29007 2056 4 , , , 29007 2056 5 lemon lemon NN 29007 2056 6 juice juice NN 29007 2056 7 , , , 29007 2056 8 and and CC 29007 2056 9 seasoning seasoning NN 29007 2056 10 . . . 29007 2057 1 Strain strain VB 29007 2057 2 the the DT 29007 2057 3 sauce sauce NN 29007 2057 4 through through IN 29007 2057 5 a a DT 29007 2057 6 fine fine JJ 29007 2057 7 strainer strainer NN 29007 2057 8 or or CC 29007 2057 9 tammy tammy JJ 29007 2057 10 - - HYPH 29007 2057 11 cloth cloth NN 29007 2057 12 . . . 29007 2058 1 Dish dish VB 29007 2058 2 the the DT 29007 2058 3 sweetbreads sweetbread NNS 29007 2058 4 in in IN 29007 2058 5 a a DT 29007 2058 6 circle circle NN 29007 2058 7 on on IN 29007 2058 8 a a DT 29007 2058 9 border border NN 29007 2058 10 of of IN 29007 2058 11 mashed mash VBN 29007 2058 12 potatoes potato NNS 29007 2058 13 . . . 29007 2059 1 Pour pour VB 29007 2059 2 the the DT 29007 2059 3 sauce sauce NN 29007 2059 4 over over IN 29007 2059 5 them -PRON- PRP 29007 2059 6 . . . 29007 2060 1 Put put VB 29007 2060 2 on on RP 29007 2060 3 each each DT 29007 2060 4 sweetbread sweetbread NN 29007 2060 5 a a DT 29007 2060 6 tiny tiny JJ 29007 2060 7 pinch pinch NN 29007 2060 8 of of IN 29007 2060 9 finely finely RB 29007 2060 10 - - HYPH 29007 2060 11 chopped chop VBN 29007 2060 12 parsley parsley NN 29007 2060 13 , , , 29007 2060 14 ham ham NN 29007 2060 15 , , , 29007 2060 16 or or CC 29007 2060 17 truffle truffle NN 29007 2060 18 ; ; , 29007 2060 19 or or CC 29007 2060 20 use use VBP 29007 2060 21 all all DT 29007 2060 22 three three CD 29007 2060 23 , , , 29007 2060 24 placing place VBG 29007 2060 25 them -PRON- PRP 29007 2060 26 alternately alternately RB 29007 2060 27 . . . 29007 2061 1 The the DT 29007 2061 2 green green JJ 29007 2061 3 peas pea NNS 29007 2061 4 should should MD 29007 2061 5 be be VB 29007 2061 6 put put VBN 29007 2061 7 in in IN 29007 2061 8 the the DT 29007 2061 9 centre centre NN 29007 2061 10 of of IN 29007 2061 11 the the DT 29007 2061 12 dish dish NN 29007 2061 13 . . . 29007 2062 1 Braised Braised NNP 29007 2062 2 Sweetbreads Sweetbreads NNP 29007 2062 3 . . . 29007 2063 1 _ _ NNP 29007 2063 2 Ingredients_--2 Ingredients_--2 NNP 29007 2063 3 calves calf NNS 29007 2063 4 ' ' POS 29007 2063 5 sweetbreads sweetbread NNS 29007 2063 6 . . . 29007 2064 1 1 1 CD 29007 2064 2 pint pint NN 29007 2064 3 of of IN 29007 2064 4 strong strong JJ 29007 2064 5 second second JJ 29007 2064 6 stock stock NN 29007 2064 7 . . . 29007 2065 1 A a DT 29007 2065 2 piece piece NN 29007 2065 3 of of IN 29007 2065 4 carrot carrot NNP 29007 2065 5 , , , 29007 2065 6 turnip turnip NNP 29007 2065 7 , , , 29007 2065 8 and and CC 29007 2065 9 onion onion NN 29007 2065 10 . . . 29007 2066 1 1 1 CD 29007 2066 2 sprig sprig NNP 29007 2066 3 of of IN 29007 2066 4 parsley parsley NNP 29007 2066 5 , , , 29007 2066 6 thyme thyme NNS 29007 2066 7 , , , 29007 2066 8 and and CC 29007 2066 9 marjoram marjoram NNP 29007 2066 10 . . . 29007 2067 1 1 1 CD 29007 2067 2 bay bay NNP 29007 2067 3 leaf leaf NN 29007 2067 4 . . . 29007 2068 1 Some some DT 29007 2068 2 larding lard VBG 29007 2068 3 bacon bacon NN 29007 2068 4 . . . 29007 2069 1 Some some DT 29007 2069 2 carrots carrot NNS 29007 2069 3 and and CC 29007 2069 4 turnips turnip NNS 29007 2069 5 cut cut VBN 29007 2069 6 in in IN 29007 2069 7 fancy fancy JJ 29007 2069 8 shapes shape NNS 29007 2069 9 . . . 29007 2070 1 _ _ NNP 29007 2070 2 Method._--Soak Method._--Soak NNP 29007 2070 3 the the DT 29007 2070 4 sweetbreads sweetbread NNS 29007 2070 5 in in IN 29007 2070 6 cold cold JJ 29007 2070 7 water water NN 29007 2070 8 for for IN 29007 2070 9 quite quite RB 29007 2070 10 two two CD 29007 2070 11 hours hour NNS 29007 2070 12 . . . 29007 2071 1 Then then RB 29007 2071 2 put put VB 29007 2071 3 them -PRON- PRP 29007 2071 4 in in IN 29007 2071 5 boiling boil VBG 29007 2071 6 water water NN 29007 2071 7 , , , 29007 2071 8 and and CC 29007 2071 9 simmer simmer VB 29007 2071 10 them -PRON- PRP 29007 2071 11 for for IN 29007 2071 12 ten ten CD 29007 2071 13 minutes minute NNS 29007 2071 14 to to TO 29007 2071 15 make make VB 29007 2071 16 them -PRON- PRP 29007 2071 17 firm firm JJ 29007 2071 18 . . . 29007 2072 1 Soak soak VB 29007 2072 2 them -PRON- PRP 29007 2072 3 again again RB 29007 2072 4 in in IN 29007 2072 5 cold cold JJ 29007 2072 6 water water NN 29007 2072 7 for for IN 29007 2072 8 twenty twenty CD 29007 2072 9 minutes minute NNS 29007 2072 10 , , , 29007 2072 11 and and CC 29007 2072 12 then then RB 29007 2072 13 lard lard VB 29007 2072 14 them -PRON- PRP 29007 2072 15 nicely nicely RB 29007 2072 16 . . . 29007 2073 1 Put put VB 29007 2073 2 the the DT 29007 2073 3 vegetables vegetable NNS 29007 2073 4 , , , 29007 2073 5 cut cut VBN 29007 2073 6 in in IN 29007 2073 7 pieces piece NNS 29007 2073 8 , , , 29007 2073 9 in in IN 29007 2073 10 the the DT 29007 2073 11 bottom bottom NN 29007 2073 12 of of IN 29007 2073 13 a a DT 29007 2073 14 stewpan stewpan NN 29007 2073 15 . . . 29007 2074 1 Lay lay VB 29007 2074 2 the the DT 29007 2074 3 sweetbreads sweetbread NNS 29007 2074 4 on on IN 29007 2074 5 them -PRON- PRP 29007 2074 6 , , , 29007 2074 7 and and CC 29007 2074 8 pour pour VBP 29007 2074 9 in in IN 29007 2074 10 the the DT 29007 2074 11 stock stock NN 29007 2074 12 ; ; : 29007 2074 13 it -PRON- PRP 29007 2074 14 should should MD 29007 2074 15 come come VB 29007 2074 16 half half JJ 29007 2074 17 way way NN 29007 2074 18 up up IN 29007 2074 19 the the DT 29007 2074 20 sweetbreads sweetbread NNS 29007 2074 21 . . . 29007 2075 1 Cover cover VB 29007 2075 2 them -PRON- PRP 29007 2075 3 with with IN 29007 2075 4 buttered butter VBN 29007 2075 5 paper paper NN 29007 2075 6 , , , 29007 2075 7 and and CC 29007 2075 8 put put VBD 29007 2075 9 the the DT 29007 2075 10 lid lid NN 29007 2075 11 on on IN 29007 2075 12 the the DT 29007 2075 13 stewpan stewpan NN 29007 2075 14 . . . 29007 2076 1 Simmer simmer NN 29007 2076 2 gently gently RB 29007 2076 3 until until IN 29007 2076 4 the the DT 29007 2076 5 sweetbreads sweetbread NNS 29007 2076 6 are be VBP 29007 2076 7 tender tender JJ 29007 2076 8 . . . 29007 2077 1 Then then RB 29007 2077 2 put put VB 29007 2077 3 them -PRON- PRP 29007 2077 4 on on IN 29007 2077 5 a a DT 29007 2077 6 baking baking NN 29007 2077 7 - - HYPH 29007 2077 8 tin tin NN 29007 2077 9 , , , 29007 2077 10 and and CC 29007 2077 11 put put VBD 29007 2077 12 them -PRON- PRP 29007 2077 13 in in IN 29007 2077 14 the the DT 29007 2077 15 oven oven NN 29007 2077 16 to to TO 29007 2077 17 brown brown VB 29007 2077 18 . . . 29007 2078 1 Strain strain VB 29007 2078 2 the the DT 29007 2078 3 stock stock NN 29007 2078 4 they -PRON- PRP 29007 2078 5 were be VBD 29007 2078 6 cooked cook VBN 29007 2078 7 in in RP 29007 2078 8 into into IN 29007 2078 9 a a DT 29007 2078 10 large large JJ 29007 2078 11 saucepan saucepan NN 29007 2078 12 , , , 29007 2078 13 and and CC 29007 2078 14 boil boil VB 29007 2078 15 it -PRON- PRP 29007 2078 16 rapidly rapidly RB 29007 2078 17 down down RB 29007 2078 18 to to IN 29007 2078 19 a a DT 29007 2078 20 glaze glaze NN 29007 2078 21 . . . 29007 2079 1 Put put VB 29007 2079 2 the the DT 29007 2079 3 sweetbreads sweetbread NNS 29007 2079 4 on on IN 29007 2079 5 a a DT 29007 2079 6 hot hot JJ 29007 2079 7 dish dish NN 29007 2079 8 , , , 29007 2079 9 and and CC 29007 2079 10 pour pour VB 29007 2079 11 the the DT 29007 2079 12 glaze glaze NN 29007 2079 13 over over RP 29007 2079 14 . . . 29007 2080 1 Carrots carrot NNS 29007 2080 2 and and CC 29007 2080 3 turnips turnip NNS 29007 2080 4 may may MD 29007 2080 5 be be VB 29007 2080 6 cut cut VBN 29007 2080 7 in in IN 29007 2080 8 fancy fancy JJ 29007 2080 9 shapes shape NNS 29007 2080 10 , , , 29007 2080 11 and and CC 29007 2080 12 nicely nicely RB 29007 2080 13 boiled boil VBN 29007 2080 14 to to TO 29007 2080 15 garnish garnish VB 29007 2080 16 the the DT 29007 2080 17 dish dish NN 29007 2080 18 . . . 29007 2081 1 If if IN 29007 2081 2 preferred prefer VBN 29007 2081 3 , , , 29007 2081 4 the the DT 29007 2081 5 sweetbreads sweetbread NNS 29007 2081 6 can can MD 29007 2081 7 be be VB 29007 2081 8 cooked cook VBN 29007 2081 9 without without IN 29007 2081 10 being be VBG 29007 2081 11 larded lard VBN 29007 2081 12 ; ; : 29007 2081 13 a a DT 29007 2081 14 slice slice NN 29007 2081 15 of of IN 29007 2081 16 very very RB 29007 2081 17 thin thin JJ 29007 2081 18 bacon bacon NN 29007 2081 19 being be VBG 29007 2081 20 laid lay VBN 29007 2081 21 on on IN 29007 2081 22 the the DT 29007 2081 23 top top NN 29007 2081 24 of of IN 29007 2081 25 each each DT 29007 2081 26 . . . 29007 2082 1 If if IN 29007 2082 2 a a DT 29007 2082 3 proper proper JJ 29007 2082 4 braising braising JJ 29007 2082 5 - - HYPH 29007 2082 6 pan pan NN 29007 2082 7 is be VBZ 29007 2082 8 used use VBN 29007 2082 9 , , , 29007 2082 10 the the DT 29007 2082 11 sweetbreads sweetbread NNS 29007 2082 12 need nee MD 29007 2082 13 not not RB 29007 2082 14 be be VB 29007 2082 15 browned brown VBN 29007 2082 16 in in IN 29007 2082 17 the the DT 29007 2082 18 oven oven NN 29007 2082 19 . . . 29007 2083 1 Lambs lamb NNS 29007 2083 2 ' ' POS 29007 2083 3 sweetbreads sweetbread NNS 29007 2083 4 can can MD 29007 2083 5 be be VB 29007 2083 6 cooked cook VBN 29007 2083 7 the the DT 29007 2083 8 same same JJ 29007 2083 9 way way NN 29007 2083 10 . . . 29007 2084 1 One one CD 29007 2084 2 dozen dozen NN 29007 2084 3 will will MD 29007 2084 4 be be VB 29007 2084 5 wanted want VBN 29007 2084 6 for for IN 29007 2084 7 a a DT 29007 2084 8 small small JJ 29007 2084 9 dish dish NN 29007 2084 10 . . . 29007 2085 1 Sweetbreads Sweetbreads NNP 29007 2085 2 à à NNP 29007 2085 3 la la NNP 29007 2085 4 Parisienne Parisienne NNP 29007 2085 5 . . . 29007 2086 1 _ _ NNP 29007 2086 2 Ingredients_--1 Ingredients_--1 NNP 29007 2086 3 dozen dozen NN 29007 2086 4 lambs lambs NNP 29007 2086 5 ' ' POS 29007 2086 6 heart heart NN 29007 2086 7 sweetbreads sweetbread NNS 29007 2086 8 . . . 29007 2087 1 1 1 CD 29007 2087 2 pint pint NN 29007 2087 3 of of IN 29007 2087 4 good good JJ 29007 2087 5 second second JJ 29007 2087 6 stock stock NN 29007 2087 7 . . . 29007 2088 1 2 2 LS 29007 2088 2   _SP 29007 2088 3 oz oz UH 29007 2088 4 . . . 29007 2089 1 of of IN 29007 2089 2 butter butter NN 29007 2089 3 . . . 29007 2090 1 1 1 CD 29007 2090 2   _SP 29007 2090 3 oz oz UH 29007 2090 4 . . . 29007 2091 1 of of IN 29007 2091 2 flour flour NN 29007 2091 3 . . . 29007 2092 1 A a DT 29007 2092 2 piece piece NN 29007 2092 3 of of IN 29007 2092 4 carrot carrot NNP 29007 2092 5 , , , 29007 2092 6 turnip turnip NNP 29007 2092 7 , , , 29007 2092 8 and and CC 29007 2092 9 onion onion NN 29007 2092 10 . . . 29007 2093 1 1 1 CD 29007 2093 2 sprig sprig NNP 29007 2093 3 of of IN 29007 2093 4 parsley parsley NNP 29007 2093 5 . . . 29007 2094 1 1 1 CD 29007 2094 2 dessertspoonful dessertspoonful NN 29007 2094 3 of of IN 29007 2094 4 mushroom mushroom NN 29007 2094 5 catsup catsup NN 29007 2094 6 . . . 29007 2095 1 1 1 CD 29007 2095 2 wineglass wineglass NN 29007 2095 3 of of IN 29007 2095 4 sherry sherry NN 29007 2095 5 . . . 29007 2096 1 A a DT 29007 2096 2 few few JJ 29007 2096 3 drops drop NNS 29007 2096 4 of of IN 29007 2096 5 lemon lemon NN 29007 2096 6 juice juice NN 29007 2096 7 . . . 29007 2097 1 Pepper pepper NN 29007 2097 2 and and CC 29007 2097 3 salt salt NN 29007 2097 4 . . . 29007 2098 1 Some some DT 29007 2098 2 mashed mash VBN 29007 2098 3 potatoes potato NNS 29007 2098 4 . . . 29007 2099 1 Green green JJ 29007 2099 2 peas pea NNS 29007 2099 3 nicely nicely RB 29007 2099 4 cooked cook VBN 29007 2099 5 . . . 29007 2100 1 _ _ NNP 29007 2100 2 Method._--Trim method._--trim CD 29007 2100 3 the the DT 29007 2100 4 sweetbreads sweetbread NNS 29007 2100 5 and and CC 29007 2100 6 soak soak VB 29007 2100 7 them -PRON- PRP 29007 2100 8 for for IN 29007 2100 9 two two CD 29007 2100 10 hours hour NNS 29007 2100 11 ; ; : 29007 2100 12 throw throw VB 29007 2100 13 them -PRON- PRP 29007 2100 14 in in IN 29007 2100 15 boiling boil VBG 29007 2100 16 water water NN 29007 2100 17 , , , 29007 2100 18 and and CC 29007 2100 19 simmer simmer VB 29007 2100 20 them -PRON- PRP 29007 2100 21 gently gently RB 29007 2100 22 for for IN 29007 2100 23 five five CD 29007 2100 24 minutes minute NNS 29007 2100 25 ; ; : 29007 2100 26 then then RB 29007 2100 27 soak soak VB 29007 2100 28 them -PRON- PRP 29007 2100 29 in in IN 29007 2100 30 cold cold JJ 29007 2100 31 water water NN 29007 2100 32 for for IN 29007 2100 33 twenty twenty CD 29007 2100 34 minutes minute NNS 29007 2100 35 . . . 29007 2101 1 Simmer simmer VB 29007 2101 2 them -PRON- PRP 29007 2101 3 in in IN 29007 2101 4 the the DT 29007 2101 5 stock stock NN 29007 2101 6 until until IN 29007 2101 7 they -PRON- PRP 29007 2101 8 are be VBP 29007 2101 9 quite quite RB 29007 2101 10 tender tender JJ 29007 2101 11 . . . 29007 2102 1 Then then RB 29007 2102 2 make make VB 29007 2102 3 the the DT 29007 2102 4 butter butter NN 29007 2102 5 quite quite RB 29007 2102 6 hot hot JJ 29007 2102 7 in in IN 29007 2102 8 a a DT 29007 2102 9 stewpan stewpan NN 29007 2102 10 . . . 29007 2103 1 Fry fry PRP 29007 2103 2 the the DT 29007 2103 3 sweetbreads sweetbread NNS 29007 2103 4 in in IN 29007 2103 5 it -PRON- PRP 29007 2103 6 until until IN 29007 2103 7 nicely nicely RB 29007 2103 8 browned brown VBN 29007 2103 9 . . . 29007 2104 1 Remove remove VB 29007 2104 2 them -PRON- PRP 29007 2104 3 and and CC 29007 2104 4 fry fry VB 29007 2104 5 the the DT 29007 2104 6 flour flour NN 29007 2104 7 ; ; : 29007 2104 8 then then RB 29007 2104 9 pour pour VB 29007 2104 10 in in IN 29007 2104 11 the the DT 29007 2104 12 stock stock NN 29007 2104 13 , , , 29007 2104 14 and and CC 29007 2104 15 stir stir VB 29007 2104 16 , , , 29007 2104 17 and and CC 29007 2104 18 cook cook VB 29007 2104 19 well well RB 29007 2104 20 ; ; : 29007 2104 21 add add VB 29007 2104 22 the the DT 29007 2104 23 catsup catsup NN 29007 2104 24 , , , 29007 2104 25 wine wine NN 29007 2104 26 , , , 29007 2104 27 and and CC 29007 2104 28 lemon lemon NN 29007 2104 29 juice juice NN 29007 2104 30 . . . 29007 2105 1 Dish dish VB 29007 2105 2 the the DT 29007 2105 3 sweetbreads sweetbread NNS 29007 2105 4 on on IN 29007 2105 5 a a DT 29007 2105 6 border border NN 29007 2105 7 of of IN 29007 2105 8 mashed mash VBN 29007 2105 9 potatoes potato NNS 29007 2105 10 , , , 29007 2105 11 and and CC 29007 2105 12 pour pour VB 29007 2105 13 the the DT 29007 2105 14 same same JJ 29007 2105 15 over over IN 29007 2105 16 them -PRON- PRP 29007 2105 17 . . . 29007 2106 1 Put put VB 29007 2106 2 a a DT 29007 2106 3 garnish garnish NN 29007 2106 4 of of IN 29007 2106 5 nicely nicely RB 29007 2106 6 cooked cook VBN 29007 2106 7 green green JJ 29007 2106 8 peas pea NNS 29007 2106 9 in in IN 29007 2106 10 the the DT 29007 2106 11 middle middle NN 29007 2106 12 . . . 29007 2107 1 Minced Minced NNP 29007 2107 2 Sweetbread Sweetbread NNP 29007 2107 3 . . . 29007 2108 1 _ _ NNP 29007 2108 2 Ingredients_--The Ingredients_--The NNP 29007 2108 3 remains remain VBZ 29007 2108 4 of of IN 29007 2108 5 dressed dressed JJ 29007 2108 6 sweetbreads sweetbread NNS 29007 2108 7 . . . 29007 2109 1 2 2 CD 29007 2109 2 or or CC 29007 2109 3 3 3 CD 29007 2109 4 mushrooms mushroom NNS 29007 2109 5 . . . 29007 2110 1 Enough enough JJ 29007 2110 2 stock stock NN 29007 2110 3 to to TO 29007 2110 4 moisten moisten VB 29007 2110 5 nicely nicely RB 29007 2110 6 . . . 29007 2111 1 1 1 CD 29007 2111 2 teaspoonful teaspoonful NN 29007 2111 3 of of IN 29007 2111 4 flour flour NN 29007 2111 5 . . . 29007 2112 1 A a DT 29007 2112 2 slice slice NN 29007 2112 3 of of IN 29007 2112 4 cooked cook VBN 29007 2112 5 ham ham NN 29007 2112 6 . . . 29007 2113 1 A a DT 29007 2113 2 few few JJ 29007 2113 3 drops drop NNS 29007 2113 4 of of IN 29007 2113 5 lemon lemon NN 29007 2113 6 juice juice NN 29007 2113 7 . . . 29007 2114 1 1 1 CD 29007 2114 2   _SP 29007 2114 3 oz oz UH 29007 2114 4 . . . 29007 2115 1 of of IN 29007 2115 2 butter butter NN 29007 2115 3 . . . 29007 2116 1 Pepper pepper NN 29007 2116 2 and and CC 29007 2116 3 salt salt NN 29007 2116 4 . . . 29007 2117 1 _ _ NNP 29007 2117 2 Method._--Mince Method._--Mince NNP 29007 2117 3 the the DT 29007 2117 4 sweetbreads sweetbread NNS 29007 2117 5 , , , 29007 2117 6 mushrooms mushroom NNS 29007 2117 7 , , , 29007 2117 8 and and CC 29007 2117 9 ham ham NNP 29007 2117 10 . . . 29007 2118 1 Melt melt VB 29007 2118 2 the the DT 29007 2118 3 butter butter NN 29007 2118 4 in in IN 29007 2118 5 a a DT 29007 2118 6 stewpan stewpan NN 29007 2118 7 , , , 29007 2118 8 and and CC 29007 2118 9 fry fry VB 29007 2118 10 the the DT 29007 2118 11 mushrooms mushroom NNS 29007 2118 12 in in IN 29007 2118 13 it -PRON- PRP 29007 2118 14 . . . 29007 2119 1 Put put VB 29007 2119 2 in in IN 29007 2119 3 the the DT 29007 2119 4 flour flour NN 29007 2119 5 , , , 29007 2119 6 and and CC 29007 2119 7 mix mix VB 29007 2119 8 it -PRON- PRP 29007 2119 9 smoothly smoothly RB 29007 2119 10 with with IN 29007 2119 11 the the DT 29007 2119 12 butter butter NN 29007 2119 13 . . . 29007 2120 1 Then then RB 29007 2120 2 put put VBN 29007 2120 3 in in RP 29007 2120 4 the the DT 29007 2120 5 sweetbread sweetbread NN 29007 2120 6 and and CC 29007 2120 7 ham ham NN 29007 2120 8 , , , 29007 2120 9 and and CC 29007 2120 10 enough enough JJ 29007 2120 11 stock stock NN 29007 2120 12 to to TO 29007 2120 13 mix mix VB 29007 2120 14 nicely nicely RB 29007 2120 15 . . . 29007 2121 1 Add add VB 29007 2121 2 lemon lemon NN 29007 2121 3 juice juice NN 29007 2121 4 , , , 29007 2121 5 pepper pepper NN 29007 2121 6 , , , 29007 2121 7 and and CC 29007 2121 8 salt salt NN 29007 2121 9 , , , 29007 2121 10 to to TO 29007 2121 11 taste taste VB 29007 2121 12 . . . 29007 2122 1 Make make VB 29007 2122 2 it -PRON- PRP 29007 2122 3 hot hot JJ 29007 2122 4 , , , 29007 2122 5 and and CC 29007 2122 6 then then RB 29007 2122 7 put put VB 29007 2122 8 the the DT 29007 2122 9 mixture mixture NN 29007 2122 10 into into IN 29007 2122 11 oiled oil VBN 29007 2122 12 - - HYPH 29007 2122 13 paper paper NN 29007 2122 14 cases case NNS 29007 2122 15 . . . 29007 2123 1 Sprinkle sprinkle VB 29007 2123 2 over over IN 29007 2123 3 the the DT 29007 2123 4 top top NN 29007 2123 5 of of IN 29007 2123 6 each each DT 29007 2123 7 a a DT 29007 2123 8 few few JJ 29007 2123 9 browned brown VBN 29007 2123 10 crumbs crumb NNS 29007 2123 11 and and CC 29007 2123 12 put put VBD 29007 2123 13 in in IN 29007 2123 14 the the DT 29007 2123 15 oven oven NN 29007 2123 16 for for IN 29007 2123 17 a a DT 29007 2123 18 few few JJ 29007 2123 19 minutes minute NNS 29007 2123 20 . . . 29007 2124 1 Fried Fried NNP 29007 2124 2 Sweetbread Sweetbread NNP 29007 2124 3 . . . 29007 2125 1 _ _ NNP 29007 2125 2 Ingredients_--1 Ingredients_--1 NNP 29007 2125 3 dozen dozen NN 29007 2125 4 lambs lambs NNP 29007 2125 5 ' ' POS 29007 2125 6 heart heart NN 29007 2125 7 sweetbreads sweetbread NNS 29007 2125 8 . . . 29007 2126 1 1 1 CD 29007 2126 2 pint pint NN 29007 2126 3 of of IN 29007 2126 4 good good JJ 29007 2126 5 stock stock NN 29007 2126 6 . . . 29007 2127 1 1 1 CD 29007 2127 2   _SP 29007 2127 3 oz oz UH 29007 2127 4 . . . 29007 2128 1 of of IN 29007 2128 2 butter butter NN 29007 2128 3 . . . 29007 2129 1 1 1 CD 29007 2129 2   _SP 29007 2129 3 oz oz UH 29007 2129 4 . . . 29007 2130 1 of of IN 29007 2130 2 flour flour NN 29007 2130 3 . . . 29007 2131 1 A a DT 29007 2131 2 few few JJ 29007 2131 3 drops drop NNS 29007 2131 4 of of IN 29007 2131 5 lemon lemon NN 29007 2131 6 juice juice NN 29007 2131 7 . . . 29007 2132 1 If if IN 29007 2132 2 liked like VBN 29007 2132 3 , , , 29007 2132 4 ½ ½ JJ 29007 2132 5 wineglass wineglass NN 29007 2132 6 of of IN 29007 2132 7 sherry sherry NNP 29007 2132 8 . . . 29007 2133 1 Eggs egg NNS 29007 2133 2 and and CC 29007 2133 3 bread bread NN 29007 2133 4 - - HYPH 29007 2133 5 crumbs crumb NNS 29007 2133 6 . . . 29007 2134 1 Some some DT 29007 2134 2 mashed mash VBN 29007 2134 3 potatoes potato NNS 29007 2134 4 and and CC 29007 2134 5 green green JJ 29007 2134 6 peas pea NNS 29007 2134 7 . . . 29007 2135 1 _ _ NNP 29007 2135 2 Method._--Trim method._--trim CD 29007 2135 3 the the DT 29007 2135 4 sweetbreads sweetbread NNS 29007 2135 5 , , , 29007 2135 6 and and CC 29007 2135 7 soak soak VB 29007 2135 8 them -PRON- PRP 29007 2135 9 in in IN 29007 2135 10 cold cold JJ 29007 2135 11 water water NN 29007 2135 12 for for IN 29007 2135 13 two two CD 29007 2135 14 hours hour NNS 29007 2135 15 . . . 29007 2136 1 Then then RB 29007 2136 2 throw throw VB 29007 2136 3 them -PRON- PRP 29007 2136 4 into into IN 29007 2136 5 the the DT 29007 2136 6 boiling boiling NN 29007 2136 7 stock stock NN 29007 2136 8 , , , 29007 2136 9 and and CC 29007 2136 10 simmer simmer VB 29007 2136 11 them -PRON- PRP 29007 2136 12 for for IN 29007 2136 13 half half PDT 29007 2136 14 an an DT 29007 2136 15 hour hour NN 29007 2136 16 or or CC 29007 2136 17 more more JJR 29007 2136 18 until until IN 29007 2136 19 quite quite RB 29007 2136 20 tender tender NN 29007 2136 21 . . . 29007 2137 1 If if IN 29007 2137 2 possible possible JJ 29007 2137 3 , , , 29007 2137 4 let let VB 29007 2137 5 them -PRON- PRP 29007 2137 6 get get VB 29007 2137 7 cold cold JJ 29007 2137 8 in in IN 29007 2137 9 the the DT 29007 2137 10 stock stock NN 29007 2137 11 . . . 29007 2138 1 Then then RB 29007 2138 2 egg egg NN 29007 2138 3 and and CC 29007 2138 4 bread bread NN 29007 2138 5 - - HYPH 29007 2138 6 crumb crumb VBD 29007 2138 7 them -PRON- PRP 29007 2138 8 , , , 29007 2138 9 and and CC 29007 2138 10 fry fry VB 29007 2138 11 them -PRON- PRP 29007 2138 12 in in IN 29007 2138 13 a a DT 29007 2138 14 frying frying JJ 29007 2138 15 basket basket NN 29007 2138 16 in in IN 29007 2138 17 hot hot JJ 29007 2138 18 fat fat NN 29007 2138 19 ( ( -LRB- 29007 2138 20 _ _ NNP 29007 2138 21 see see VBP 29007 2138 22 _ _ NNP 29007 2138 23 French French NNP 29007 2138 24 Frying Frying NNP 29007 2138 25 ) ) -RRB- 29007 2138 26 . . . 29007 2139 1 To to TO 29007 2139 2 make make VB 29007 2139 3 a a DT 29007 2139 4 sauce sauce NN 29007 2139 5 , , , 29007 2139 6 melt melt VB 29007 2139 7 the the DT 29007 2139 8 butter butter NN 29007 2139 9 in in IN 29007 2139 10 a a DT 29007 2139 11 saucepan saucepan NN 29007 2139 12 . . . 29007 2140 1 Mix mix VB 29007 2140 2 in in IN 29007 2140 3 the the DT 29007 2140 4 flour flour NN 29007 2140 5 smoothly smoothly RB 29007 2140 6 , , , 29007 2140 7 pour pour VBP 29007 2140 8 in in IN 29007 2140 9 the the DT 29007 2140 10 stock stock NN 29007 2140 11 , , , 29007 2140 12 and and CC 29007 2140 13 stir stir VB 29007 2140 14 and and CC 29007 2140 15 cook cook VB 29007 2140 16 well well RB 29007 2140 17 ; ; : 29007 2140 18 add add VB 29007 2140 19 lemon lemon NN 29007 2140 20 juice juice NN 29007 2140 21 , , , 29007 2140 22 pepper pepper NN 29007 2140 23 , , , 29007 2140 24 and and CC 29007 2140 25 salt salt NN 29007 2140 26 to to IN 29007 2140 27 taste taste NN 29007 2140 28 , , , 29007 2140 29 and and CC 29007 2140 30 , , , 29007 2140 31 if if IN 29007 2140 32 liked like VBN 29007 2140 33 , , , 29007 2140 34 a a DT 29007 2140 35 little little JJ 29007 2140 36 sherry sherry NN 29007 2140 37 . . . 29007 2141 1 Dish dish VB 29007 2141 2 the the DT 29007 2141 3 sweetbreads sweetbread NNS 29007 2141 4 on on IN 29007 2141 5 the the DT 29007 2141 6 potatoes potato NNS 29007 2141 7 ; ; : 29007 2141 8 pour pour VB 29007 2141 9 the the DT 29007 2141 10 sauce sauce NN 29007 2141 11 round round IN 29007 2141 12 them -PRON- PRP 29007 2141 13 , , , 29007 2141 14 and and CC 29007 2141 15 put put VBD 29007 2141 16 the the DT 29007 2141 17 peas pea NNS 29007 2141 18 in in IN 29007 2141 19 the the DT 29007 2141 20 centre centre NN 29007 2141 21 . . . 29007 2142 1 The the DT 29007 2142 2 sauce sauce NN 29007 2142 3 should should MD 29007 2142 4 be be VB 29007 2142 5 made make VBN 29007 2142 6 before before IN 29007 2142 7 the the DT 29007 2142 8 sweetbreads sweetbread NNS 29007 2142 9 are be VBP 29007 2142 10 fried fry VBN 29007 2142 11 , , , 29007 2142 12 that that IN 29007 2142 13 there there EX 29007 2142 14 may may MD 29007 2142 15 be be VB 29007 2142 16 no no DT 29007 2142 17 delay delay NN 29007 2142 18 in in IN 29007 2142 19 serving serve VBG 29007 2142 20 . . . 29007 2143 1 If if IN 29007 2143 2 calves calf NNS 29007 2143 3 ' ' POS 29007 2143 4 sweetbreads sweetbread NNS 29007 2143 5 are be VBP 29007 2143 6 used use VBN 29007 2143 7 , , , 29007 2143 8 proceed proceed VB 29007 2143 9 in in IN 29007 2143 10 the the DT 29007 2143 11 same same JJ 29007 2143 12 way way NN 29007 2143 13 , , , 29007 2143 14 cutting cut VBG 29007 2143 15 them -PRON- PRP 29007 2143 16 in in IN 29007 2143 17 neat neat JJ 29007 2143 18 slices slice NNS 29007 2143 19 before before IN 29007 2143 20 frying fry VBG 29007 2143 21 . . . 29007 2144 1 Cutlets cutlet NNS 29007 2144 2 of of IN 29007 2144 3 Veal Veal NNP 29007 2144 4 with with IN 29007 2144 5 Tomato Tomato NNP 29007 2144 6 Sauce Sauce NNP 29007 2144 7 . . . 29007 2145 1 _ _ NNP 29007 2145 2 Ingredients_--2 Ingredients_--2 NNP 29007 2145 3   _SP 29007 2145 4 lb lb XX 29007 2145 5 . . . 29007 2146 1 of of IN 29007 2146 2 fillet fillet NNP 29007 2146 3 of of IN 29007 2146 4 veal veal NN 29007 2146 5 . . . 29007 2147 1 2 2 CD 29007 2147 2 or or CC 29007 2147 3 3 3 CD 29007 2147 4   _SP 29007 2147 5 oz oz UH 29007 2147 6 . . . 29007 2148 1 of of IN 29007 2148 2 butter butter NN 29007 2148 3 , , , 29007 2148 4 or or CC 29007 2148 5 some some DT 29007 2148 6 of of IN 29007 2148 7 the the DT 29007 2148 8 fat fat NN 29007 2148 9 skimmed skim VBN 29007 2148 10 from from IN 29007 2148 11 the the DT 29007 2148 12 stock stock NN 29007 2148 13 - - HYPH 29007 2148 14 pot pot NN 29007 2148 15 . . . 29007 2149 1 1 1 CD 29007 2149 2 pint pint NN 29007 2149 3 of of IN 29007 2149 4 tomato tomato NN 29007 2149 5 sauce sauce NN 29007 2149 6 . . . 29007 2150 1 ¼ ¼ NNP 29007 2150 2   _SP 29007 2150 3 lb lb XX 29007 2150 4 . . . 29007 2151 1 macaroni macaroni NNP 29007 2151 2 , , , 29007 2151 3 nicely nicely RB 29007 2151 4 stewed stew VBN 29007 2151 5 in in IN 29007 2151 6 milk milk NN 29007 2151 7 and and CC 29007 2151 8 seasoned season VBN 29007 2151 9 with with IN 29007 2151 10 Parmesan Parmesan NNP 29007 2151 11 cheese cheese NN 29007 2151 12 . . . 29007 2152 1 Some some DT 29007 2152 2 mashed mash VBN 29007 2152 3 potatoes potato NNS 29007 2152 4 . . . 29007 2153 1 1 1 CD 29007 2153 2 uncooked uncooked NNP 29007 2153 3 tomato tomato NNP 29007 2153 4 . . . 29007 2154 1 _ _ NNP 29007 2154 2 Method._--Cut Method._--Cut NNP 29007 2154 3 the the DT 29007 2154 4 veal veal NN 29007 2154 5 into into IN 29007 2154 6 neat neat JJ 29007 2154 7 little little JJ 29007 2154 8 cutlets cutlet NNS 29007 2154 9 , , , 29007 2154 10 and and CC 29007 2154 11 fry fry VB 29007 2154 12 them -PRON- PRP 29007 2154 13 nicely nicely RB 29007 2154 14 in in IN 29007 2154 15 the the DT 29007 2154 16 butter butter NN 29007 2154 17 or or CC 29007 2154 18 skimming skimming NN 29007 2154 19 . . . 29007 2155 1 Dish dish VB 29007 2155 2 them -PRON- PRP 29007 2155 3 in in IN 29007 2155 4 a a DT 29007 2155 5 circle circle NN 29007 2155 6 on on IN 29007 2155 7 a a DT 29007 2155 8 border border NN 29007 2155 9 of of IN 29007 2155 10 potatoes potato NNS 29007 2155 11 . . . 29007 2156 1 Pile pile VB 29007 2156 2 the the DT 29007 2156 3 macaroni macaroni JJ 29007 2156 4 high high JJ 29007 2156 5 in in IN 29007 2156 6 the the DT 29007 2156 7 middle middle NN 29007 2156 8 . . . 29007 2157 1 Pour pour VB 29007 2157 2 tomato tomato NN 29007 2157 3 sauce sauce NN 29007 2157 4 round round NN 29007 2157 5 , , , 29007 2157 6 and and CC 29007 2157 7 garnish garnish VB 29007 2157 8 the the DT 29007 2157 9 macaroni macaroni NN 29007 2157 10 with with IN 29007 2157 11 small small JJ 29007 2157 12 strips strip NNS 29007 2157 13 of of IN 29007 2157 14 uncooked uncooked JJ 29007 2157 15 tomato tomato NNP 29007 2157 16 . . . 29007 2158 1 Beef Beef NNP 29007 2158 2 Olives Olives NNPS 29007 2158 3 . . . 29007 2159 1 _ _ NNP 29007 2159 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 2159 3   _SP 29007 2159 4 lb lb XX 29007 2159 5 . . . 29007 2160 1 of of IN 29007 2160 2 thick thick JJ 29007 2160 3 beefsteak beefsteak NN 29007 2160 4 . . . 29007 2161 1 Some some DT 29007 2161 2 veal veal NN 29007 2161 3 stuffing stuff VBG 29007 2161 4 . . . 29007 2162 1 1½ 1½ CD 29007 2162 2 pint pint NN 29007 2162 3 of of IN 29007 2162 4 stock stock NN 29007 2162 5 . . . 29007 2163 1 1 1 CD 29007 2163 2   _SP 29007 2163 3 oz oz UH 29007 2163 4 . . . 29007 2164 1 of of IN 29007 2164 2 butter butter NN 29007 2164 3 . . . 29007 2165 1 1 1 CD 29007 2165 2   _SP 29007 2165 3 oz oz UH 29007 2165 4 . . . 29007 2166 1 of of IN 29007 2166 2 flour flour NN 29007 2166 3 . . . 29007 2167 1 A a DT 29007 2167 2 few few JJ 29007 2167 3 drops drop NNS 29007 2167 4 of of IN 29007 2167 5 lemon lemon NN 29007 2167 6 juice juice NN 29007 2167 7 . . . 29007 2168 1 Pepper pepper NN 29007 2168 2 and and CC 29007 2168 3 salt salt NN 29007 2168 4 . . . 29007 2169 1 Some some DT 29007 2169 2 mashed mash VBN 29007 2169 3 potatoes potato NNS 29007 2169 4 . . . 29007 2170 1 A a DT 29007 2170 2 few few JJ 29007 2170 3 carrots carrot NNS 29007 2170 4 and and CC 29007 2170 5 turnips turnip NNS 29007 2170 6 , , , 29007 2170 7 cut cut VBN 29007 2170 8 in in IN 29007 2170 9 fancy fancy JJ 29007 2170 10 shapes shape NNS 29007 2170 11 , , , 29007 2170 12 and and CC 29007 2170 13 nicely nicely RB 29007 2170 14 cooked cook VBN 29007 2170 15 . . . 29007 2171 1 _ _ NNP 29007 2171 2 Method._--Cut Method._--Cut NNP 29007 2171 3 the the DT 29007 2171 4 beef beef NN 29007 2171 5 into into IN 29007 2171 6 thin thin JJ 29007 2171 7 strips strip NNS 29007 2171 8 , , , 29007 2171 9 lay lie VBD 29007 2171 10 a a DT 29007 2171 11 little little JJ 29007 2171 12 forcemeat forcemeat NN 29007 2171 13 on on IN 29007 2171 14 each each DT 29007 2171 15 , , , 29007 2171 16 and and CC 29007 2171 17 roll roll VB 29007 2171 18 them -PRON- PRP 29007 2171 19 up up RP 29007 2171 20 . . . 29007 2172 1 Tie tie VB 29007 2172 2 each each DT 29007 2172 3 roll roll NN 29007 2172 4 with with IN 29007 2172 5 a a DT 29007 2172 6 little little JJ 29007 2172 7 fine fine JJ 29007 2172 8 string string NN 29007 2172 9 . . . 29007 2173 1 Put put VB 29007 2173 2 them -PRON- PRP 29007 2173 3 in in IN 29007 2173 4 a a DT 29007 2173 5 stewpan stewpan NN 29007 2173 6 close close RB 29007 2173 7 together together RB 29007 2173 8 , , , 29007 2173 9 and and CC 29007 2173 10 cover cover VB 29007 2173 11 them -PRON- PRP 29007 2173 12 with with IN 29007 2173 13 the the DT 29007 2173 14 stock stock NN 29007 2173 15 . . . 29007 2174 1 Stew stew VB 29007 2174 2 them -PRON- PRP 29007 2174 3 gently gently RB 29007 2174 4 for for IN 29007 2174 5 two two CD 29007 2174 6 or or CC 29007 2174 7 three three CD 29007 2174 8 hours hour NNS 29007 2174 9 until until IN 29007 2174 10 quite quite RB 29007 2174 11 tender tender NN 29007 2174 12 . . . 29007 2175 1 Then then RB 29007 2175 2 place place VB 29007 2175 3 them -PRON- PRP 29007 2175 4 in in IN 29007 2175 5 a a DT 29007 2175 6 circle circle NN 29007 2175 7 on on IN 29007 2175 8 a a DT 29007 2175 9 border border NN 29007 2175 10 of of IN 29007 2175 11 mashed mash VBN 29007 2175 12 potatoes potato NNS 29007 2175 13 . . . 29007 2176 1 Remove remove VB 29007 2176 2 any any DT 29007 2176 3 fat fat NN 29007 2176 4 from from IN 29007 2176 5 the the DT 29007 2176 6 stock stock NN 29007 2176 7 , , , 29007 2176 8 and and CC 29007 2176 9 stir stir VB 29007 2176 10 in in IN 29007 2176 11 the the DT 29007 2176 12 butter butter NN 29007 2176 13 and and CC 29007 2176 14 flour flour NN 29007 2176 15 thoroughly thoroughly RB 29007 2176 16 mixed mix VBN 29007 2176 17 together together RB 29007 2176 18 . . . 29007 2177 1 Cook cook VB 29007 2177 2 the the DT 29007 2177 3 flour flour NN 29007 2177 4 well well RB 29007 2177 5 , , , 29007 2177 6 and and CC 29007 2177 7 then then RB 29007 2177 8 add add VB 29007 2177 9 the the DT 29007 2177 10 lemon lemon NN 29007 2177 11 juice juice NN 29007 2177 12 and and CC 29007 2177 13 seasoning seasoning NN 29007 2177 14 . . . 29007 2178 1 Strain strain VB 29007 2178 2 the the DT 29007 2178 3 sauce sauce NN 29007 2178 4 over over IN 29007 2178 5 the the DT 29007 2178 6 olives olive NNS 29007 2178 7 , , , 29007 2178 8 and and CC 29007 2178 9 put put VBD 29007 2178 10 the the DT 29007 2178 11 vegetables vegetable NNS 29007 2178 12 in in IN 29007 2178 13 the the DT 29007 2178 14 centre centre NN 29007 2178 15 . . . 29007 2179 1 Veal veal NN 29007 2179 2 à à NNP 29007 2179 3 la la DT 29007 2179 4 Béchamel Béchamel NNP 29007 2179 5 . . . 29007 2180 1 _ _ NNP 29007 2180 2 Ingredients_--1 Ingredients_--1 NNP 29007 2180 3   _SP 29007 2180 4 lb lb XX 29007 2180 5 . . . 29007 2181 1 of of IN 29007 2181 2 cold cold JJ 29007 2181 3 cooked cook VBN 29007 2181 4 veal veal NN 29007 2181 5 . . . 29007 2182 1 ¼ ¼ NNP 29007 2182 2   _SP 29007 2182 3 lb lb XX 29007 2182 4 . . . 29007 2183 1 of of IN 29007 2183 2 button button NNP 29007 2183 3 mushrooms mushroom NNS 29007 2183 4 . . . 29007 2184 1 ½ ½ JJ 29007 2184 2 pint pint NN 29007 2184 3 of of IN 29007 2184 4 _ _ NNP 29007 2184 5 Béchamel Béchamel NNP 29007 2184 6 _ _ NNP 29007 2184 7 sauce sauce NN 29007 2184 8 . . . 29007 2185 1 The the DT 29007 2185 2 yolks yolk NNS 29007 2185 3 of of IN 29007 2185 4 2 2 CD 29007 2185 5 eggs egg NNS 29007 2185 6 . . . 29007 2186 1 Some some DT 29007 2186 2 fried fry VBN 29007 2186 3 sippets sippet NNS 29007 2186 4 of of IN 29007 2186 5 bread bread NN 29007 2186 6 . . . 29007 2187 1 _ _ NNP 29007 2187 2 Method._--Cut Method._--Cut NNP 29007 2187 3 the the DT 29007 2187 4 veal veal NN 29007 2187 5 into into IN 29007 2187 6 large large JJ 29007 2187 7 dice dice NN 29007 2187 8 . . . 29007 2188 1 Clean clean VB 29007 2188 2 the the DT 29007 2188 3 mushrooms mushroom NNS 29007 2188 4 and and CC 29007 2188 5 stew stew VB 29007 2188 6 them -PRON- PRP 29007 2188 7 in in IN 29007 2188 8 the the DT 29007 2188 9 sauce sauce NN 29007 2188 10 until until IN 29007 2188 11 tender tender NN 29007 2188 12 . . . 29007 2189 1 Then then RB 29007 2189 2 add add VB 29007 2189 3 the the DT 29007 2189 4 yolks yolk NNS 29007 2189 5 of of IN 29007 2189 6 two two CD 29007 2189 7 eggs egg NNS 29007 2189 8 well well RB 29007 2189 9 beaten beat VBN 29007 2189 10 . . . 29007 2190 1 Stir stir VB 29007 2190 2 over over IN 29007 2190 3 the the DT 29007 2190 4 fire fire NN 29007 2190 5 until until IN 29007 2190 6 they -PRON- PRP 29007 2190 7 thicken thicken VBP 29007 2190 8 , , , 29007 2190 9 but but CC 29007 2190 10 on on IN 29007 2190 11 no no DT 29007 2190 12 account account NN 29007 2190 13 let let VB 29007 2190 14 the the DT 29007 2190 15 sauce sauce NN 29007 2190 16 _ _ NNP 29007 2190 17 boil boil NNP 29007 2190 18 _ _ NNP 29007 2190 19 , , , 29007 2190 20 as as IN 29007 2190 21 that that DT 29007 2190 22 might may MD 29007 2190 23 curdle curdle VB 29007 2190 24 the the DT 29007 2190 25 eggs egg NNS 29007 2190 26 . . . 29007 2191 1 Last last JJ 29007 2191 2 of of IN 29007 2191 3 all all DT 29007 2191 4 , , , 29007 2191 5 put put VBN 29007 2191 6 in in IN 29007 2191 7 the the DT 29007 2191 8 pieces piece NNS 29007 2191 9 of of IN 29007 2191 10 veal veal NN 29007 2191 11 , , , 29007 2191 12 and and CC 29007 2191 13 let let VB 29007 2191 14 the the DT 29007 2191 15 saucepan saucepan NN 29007 2191 16 remain remain VBP 29007 2191 17 by by IN 29007 2191 18 the the DT 29007 2191 19 fire fire NN 29007 2191 20 until until IN 29007 2191 21 they -PRON- PRP 29007 2191 22 are be VBP 29007 2191 23 thoroughly thoroughly RB 29007 2191 24 heated heated JJ 29007 2191 25 . . . 29007 2192 1 Serve serve VB 29007 2192 2 garnished garnish VBN 29007 2192 3 with with IN 29007 2192 4 fried fried JJ 29007 2192 5 sippets sippet NNS 29007 2192 6 of of IN 29007 2192 7 bread bread NN 29007 2192 8 . . . 29007 2193 1 Grenadines grenadine NNS 29007 2193 2 of of IN 29007 2193 3 Veal Veal NNP 29007 2193 4 . . . 29007 2194 1 _ _ NNP 29007 2194 2 Ingredients_--2 Ingredients_--2 NNP 29007 2194 3   _SP 29007 2194 4 lb lb XX 29007 2194 5 . . . 29007 2195 1 of of IN 29007 2195 2 veal veal NN 29007 2195 3 . . . 29007 2196 1 Some some DT 29007 2196 2 larding lard VBG 29007 2196 3 bacon bacon NN 29007 2196 4 . . . 29007 2197 1 Some some DT 29007 2197 2 good good JJ 29007 2197 3 second second JJ 29007 2197 4 stock stock NN 29007 2197 5 . . . 29007 2198 1 1 1 CD 29007 2198 2 piece piece NN 29007 2198 3 of of IN 29007 2198 4 carrot carrot NNP 29007 2198 5 , , , 29007 2198 6 turnip turnip NNP 29007 2198 7 , , , 29007 2198 8 onion onion NN 29007 2198 9 . . . 29007 2199 1 1 1 CD 29007 2199 2 sprig sprig NNP 29007 2199 3 of of IN 29007 2199 4 parsley parsley NNP 29007 2199 5 , , , 29007 2199 6 thyme thyme NNS 29007 2199 7 , , , 29007 2199 8 and and CC 29007 2199 9 marjoram marjoram NNP 29007 2199 10 . . . 29007 2200 1 Some some DT 29007 2200 2 nicely nicely RB 29007 2200 3 boiled boil VBN 29007 2200 4 green green JJ 29007 2200 5 peas pea NNS 29007 2200 6 . . . 29007 2201 1 _ _ NNP 29007 2201 2 Method._--Cut Method._--Cut NNP 29007 2201 3 the the DT 29007 2201 4 fillet fillet NN 29007 2201 5 into into IN 29007 2201 6 nice nice JJ 29007 2201 7 oval oval NN 29007 2201 8 - - HYPH 29007 2201 9 shaped shape VBN 29007 2201 10 cutlets cutlet NNS 29007 2201 11 , , , 29007 2201 12 about about RB 29007 2201 13 half half PDT 29007 2201 14 an an DT 29007 2201 15 inch inch NN 29007 2201 16 in in IN 29007 2201 17 thickness thickness NN 29007 2201 18 , , , 29007 2201 19 and and CC 29007 2201 20 lard lard VB 29007 2201 21 them -PRON- PRP 29007 2201 22 . . . 29007 2202 1 Put put VB 29007 2202 2 the the DT 29007 2202 3 vegetables vegetable NNS 29007 2202 4 , , , 29007 2202 5 cut cut VBN 29007 2202 6 in in IN 29007 2202 7 small small JJ 29007 2202 8 pieces piece NNS 29007 2202 9 , , , 29007 2202 10 at at IN 29007 2202 11 the the DT 29007 2202 12 bottom bottom NN 29007 2202 13 of of IN 29007 2202 14 the the DT 29007 2202 15 stewpan stewpan NN 29007 2202 16 . . . 29007 2203 1 Lay lay VB 29007 2203 2 the the DT 29007 2203 3 cutlets cutlet NNS 29007 2203 4 on on IN 29007 2203 5 them -PRON- PRP 29007 2203 6 , , , 29007 2203 7 and and CC 29007 2203 8 pour pour VBP 29007 2203 9 in in IN 29007 2203 10 sufficient sufficient JJ 29007 2203 11 stock stock NN 29007 2203 12 to to TO 29007 2203 13 come come VB 29007 2203 14 half half JJ 29007 2203 15 way way NN 29007 2203 16 up up IN 29007 2203 17 the the DT 29007 2203 18 cutlets cutlet NNS 29007 2203 19 . . . 29007 2204 1 Cover cover VB 29007 2204 2 them -PRON- PRP 29007 2204 3 with with IN 29007 2204 4 buttered butter VBN 29007 2204 5 paper paper NN 29007 2204 6 , , , 29007 2204 7 and and CC 29007 2204 8 put put VBD 29007 2204 9 them -PRON- PRP 29007 2204 10 on on IN 29007 2204 11 a a DT 29007 2204 12 slow slow JJ 29007 2204 13 fire fire NN 29007 2204 14 to to TO 29007 2204 15 simmer simmer VB 29007 2204 16 gently gently RB 29007 2204 17 until until IN 29007 2204 18 tender tender NN 29007 2204 19 . . . 29007 2205 1 Then then RB 29007 2205 2 put put VB 29007 2205 3 them -PRON- PRP 29007 2205 4 on on IN 29007 2205 5 a a DT 29007 2205 6 baking baking NN 29007 2205 7 - - HYPH 29007 2205 8 tin tin NN 29007 2205 9 in in IN 29007 2205 10 the the DT 29007 2205 11 oven oven NN 29007 2205 12 to to TO 29007 2205 13 brown brown VB 29007 2205 14 . . . 29007 2206 1 Strain strain VB 29007 2206 2 the the DT 29007 2206 3 stock stock NN 29007 2206 4 and and CC 29007 2206 5 boil boil VB 29007 2206 6 it -PRON- PRP 29007 2206 7 with with IN 29007 2206 8 a a DT 29007 2206 9 half half JJ 29007 2206 10 - - HYPH 29007 2206 11 pint pint NN 29007 2206 12 more more JJR 29007 2206 13 to to IN 29007 2206 14 a a DT 29007 2206 15 strong strong JJ 29007 2206 16 glaze glaze NN 29007 2206 17 . . . 29007 2207 1 Dish dish VB 29007 2207 2 the the DT 29007 2207 3 _ _ NNP 29007 2207 4 grenadines grenadine NNS 29007 2207 5 _ _ NNP 29007 2207 6 on on IN 29007 2207 7 a a DT 29007 2207 8 border border NN 29007 2207 9 of of IN 29007 2207 10 mashed mash VBN 29007 2207 11 potatoes potato NNS 29007 2207 12 . . . 29007 2208 1 Pour pour VB 29007 2208 2 a a DT 29007 2208 3 little little JJ 29007 2208 4 glaze glaze NN 29007 2208 5 over over IN 29007 2208 6 each each DT 29007 2208 7 , , , 29007 2208 8 and and CC 29007 2208 9 put put VBD 29007 2208 10 the the DT 29007 2208 11 green green JJ 29007 2208 12 peas pea NNS 29007 2208 13 in in IN 29007 2208 14 the the DT 29007 2208 15 middle middle NN 29007 2208 16 . . . 29007 2209 1 Mayonnaise Mayonnaise NNP 29007 2209 2 of of IN 29007 2209 3 Fowl Fowl NNP 29007 2209 4 . . . 29007 2210 1 Cold Cold NNP 29007 2210 2 Entrée Entrée NNP 29007 2210 3 for for IN 29007 2210 4 Suppers supper NNS 29007 2210 5 . . . 29007 2211 1 _ _ NNP 29007 2211 2 Ingredients_--2 Ingredients_--2 NNP 29007 2211 3 fowls fowl NNS 29007 2211 4 . . . 29007 2212 1 ½ ½ JJ 29007 2212 2 pint pint NN 29007 2212 3 of of IN 29007 2212 4 _ _ NNP 29007 2212 5 mayonnaise mayonnaise NN 29007 2212 6 _ _ NNP 29007 2212 7 sauce sauce NN 29007 2212 8 . . . 29007 2213 1 A a DT 29007 2213 2 cucumber cucumber NN 29007 2213 3 . . . 29007 2214 1 4 4 CD 29007 2214 2 hard hard RB 29007 2214 3 - - HYPH 29007 2214 4 boiled boil VBN 29007 2214 5 eggs egg NNS 29007 2214 6 . . . 29007 2215 1 1 1 CD 29007 2215 2 pint pint NN 29007 2215 3 of of IN 29007 2215 4 aspic aspic NNP 29007 2215 5 jelly jelly NNP 29007 2215 6 . . . 29007 2216 1 A a DT 29007 2216 2 beetroot beetroot NN 29007 2216 3 . . . 29007 2217 1 _ _ NNP 29007 2217 2 Method._--Boil Method._--Boil NNP 29007 2217 3 the the DT 29007 2217 4 fowls fowl NNS 29007 2217 5 and and CC 29007 2217 6 cut cut VBD 29007 2217 7 them -PRON- PRP 29007 2217 8 into into IN 29007 2217 9 neat neat JJ 29007 2217 10 joints joint NNS 29007 2217 11 . . . 29007 2218 1 Put put VB 29007 2218 2 them -PRON- PRP 29007 2218 3 in in IN 29007 2218 4 a a DT 29007 2218 5 dish dish NN 29007 2218 6 in in IN 29007 2218 7 a a DT 29007 2218 8 circle circle NN 29007 2218 9 , , , 29007 2218 10 the the DT 29007 2218 11 one one NN 29007 2218 12 leaning lean VBG 29007 2218 13 on on IN 29007 2218 14 the the DT 29007 2218 15 other other JJ 29007 2218 16 . . . 29007 2219 1 Place place NN 29007 2219 2 in in IN 29007 2219 3 the the DT 29007 2219 4 middle middle NN 29007 2219 5 a a DT 29007 2219 6 bunch bunch NN 29007 2219 7 of of IN 29007 2219 8 endive endive JJ 29007 2219 9 , , , 29007 2219 10 and and CC 29007 2219 11 coat coat VB 29007 2219 12 the the DT 29007 2219 13 pieces piece NNS 29007 2219 14 of of IN 29007 2219 15 chicken chicken NN 29007 2219 16 with with IN 29007 2219 17 _ _ NNP 29007 2219 18 mayonnaise mayonnaise NN 29007 2219 19 _ _ NNP 29007 2219 20 sauce sauce NN 29007 2219 21 . . . 29007 2220 1 Cut cut VB 29007 2220 2 the the DT 29007 2220 3 hard hard RB 29007 2220 4 - - HYPH 29007 2220 5 boiled boil VBN 29007 2220 6 eggs egg NNS 29007 2220 7 in in IN 29007 2220 8 quarters quarter NNS 29007 2220 9 , , , 29007 2220 10 and and CC 29007 2220 11 lay lie VBD 29007 2220 12 them -PRON- PRP 29007 2220 13 round round IN 29007 2220 14 the the DT 29007 2220 15 chicken chicken NN 29007 2220 16 with with IN 29007 2220 17 slices slice NNS 29007 2220 18 of of IN 29007 2220 19 cucumber cucumber NN 29007 2220 20 and and CC 29007 2220 21 beetroot beetroot NN 29007 2220 22 , , , 29007 2220 23 and and CC 29007 2220 24 garnish garnish VB 29007 2220 25 with with IN 29007 2220 26 a a DT 29007 2220 27 border border NN 29007 2220 28 of of IN 29007 2220 29 chopped chop VBN 29007 2220 30 aspic aspic NN 29007 2220 31 . . . 29007 2221 1 Veal Veal NNP 29007 2221 2 Cutlets Cutlets NNPS 29007 2221 3 . . . 29007 2222 1 _ _ NNP 29007 2222 2 Ingredients_--2 Ingredients_--2 NNP 29007 2222 3   _SP 29007 2222 4 lb lb XX 29007 2222 5 . . . 29007 2223 1 of of IN 29007 2223 2 veal veal NN 29007 2223 3 cutlet cutlet NN 29007 2223 4 . . . 29007 2224 1 Egg egg NN 29007 2224 2 and and CC 29007 2224 3 bread bread NN 29007 2224 4 - - HYPH 29007 2224 5 crumbs crumb NNS 29007 2224 6 . . . 29007 2225 1 3 3 LS 29007 2225 2   _SP 29007 2225 3 oz oz UH 29007 2225 4 . . . 29007 2226 1 of of IN 29007 2226 2 clarified clarify VBN 29007 2226 3 butter butter NN 29007 2226 4 . . . 29007 2227 1 ½ ½ JJ 29007 2227 2   _SP 29007 2227 3 oz oz UH 29007 2227 4 . . . 29007 2228 1 of of IN 29007 2228 2 flour flour NN 29007 2228 3 . . . 29007 2229 1 ½ ½ JJ 29007 2229 2 pint pint NN 29007 2229 3 of of IN 29007 2229 4 nice nice JJ 29007 2229 5 stock stock NN 29007 2229 6 . . . 29007 2230 1 Some some DT 29007 2230 2 mashed mash VBN 29007 2230 3 potatoes potato NNS 29007 2230 4 . . . 29007 2231 1 _ _ NNP 29007 2231 2 Method._--Beat Method._--Beat NNP 29007 2231 3 the the DT 29007 2231 4 cutlet cutlet NN 29007 2231 5 well well RB 29007 2231 6 to to TO 29007 2231 7 break break VB 29007 2231 8 the the DT 29007 2231 9 fibre fibre NN 29007 2231 10 of of IN 29007 2231 11 the the DT 29007 2231 12 meat meat NN 29007 2231 13 , , , 29007 2231 14 and and CC 29007 2231 15 then then RB 29007 2231 16 cut cut VB 29007 2231 17 it -PRON- PRP 29007 2231 18 into into IN 29007 2231 19 neat neat JJ 29007 2231 20 oval oval NN 29007 2231 21 or or CC 29007 2231 22 round round JJ 29007 2231 23 shapes shape NNS 29007 2231 24 . . . 29007 2232 1 Brush brush VB 29007 2232 2 them -PRON- PRP 29007 2232 3 with with IN 29007 2232 4 the the DT 29007 2232 5 egg egg NN 29007 2232 6 and and CC 29007 2232 7 cover cover VB 29007 2232 8 them -PRON- PRP 29007 2232 9 with with IN 29007 2232 10 fine fine JJ 29007 2232 11 bread bread NN 29007 2232 12 - - HYPH 29007 2232 13 crumbs crumb NNS 29007 2232 14 . . . 29007 2233 1 Fry fry VB 29007 2233 2 them -PRON- PRP 29007 2233 3 in in IN 29007 2233 4 a a DT 29007 2233 5 cutlet cutlet NN 29007 2233 6 - - HYPH 29007 2233 7 pan pan NN 29007 2233 8 in in IN 29007 2233 9 the the DT 29007 2233 10 butter butter NN 29007 2233 11 . . . 29007 2234 1 When when WRB 29007 2234 2 they -PRON- PRP 29007 2234 3 are be VBP 29007 2234 4 cooked cook VBN 29007 2234 5 pour pour NN 29007 2234 6 some some DT 29007 2234 7 of of IN 29007 2234 8 the the DT 29007 2234 9 butter butter NN 29007 2234 10 from from IN 29007 2234 11 the the DT 29007 2234 12 pan pan NN 29007 2234 13 . . . 29007 2235 1 Stir stir VB 29007 2235 2 in in IN 29007 2235 3 the the DT 29007 2235 4 flour flour NN 29007 2235 5 smoothly smoothly RB 29007 2235 6 . . . 29007 2236 1 Pour pour VB 29007 2236 2 in in IN 29007 2236 3 the the DT 29007 2236 4 stock stock NN 29007 2236 5 , , , 29007 2236 6 and and CC 29007 2236 7 cook cook VB 29007 2236 8 well well RB 29007 2236 9 . . . 29007 2237 1 Add add VB 29007 2237 2 pepper pepper NN 29007 2237 3 and and CC 29007 2237 4 salt salt NN 29007 2237 5 and and CC 29007 2237 6 a a DT 29007 2237 7 few few JJ 29007 2237 8 drops drop NNS 29007 2237 9 of of IN 29007 2237 10 lemon lemon NN 29007 2237 11 juice juice NN 29007 2237 12 . . . 29007 2238 1 Dish dish VB 29007 2238 2 the the DT 29007 2238 3 cutlets cutlet NNS 29007 2238 4 in in IN 29007 2238 5 a a DT 29007 2238 6 circle circle NN 29007 2238 7 on on IN 29007 2238 8 a a DT 29007 2238 9 border border NN 29007 2238 10 of of IN 29007 2238 11 mashed mash VBN 29007 2238 12 potatoes potato NNS 29007 2238 13 . . . 29007 2239 1 Strain strain VB 29007 2239 2 the the DT 29007 2239 3 gravy gravy NN 29007 2239 4 round round IN 29007 2239 5 them -PRON- PRP 29007 2239 6 , , , 29007 2239 7 and and CC 29007 2239 8 put put VBD 29007 2239 9 some some DT 29007 2239 10 nice nice JJ 29007 2239 11 little little JJ 29007 2239 12 rolls roll NNS 29007 2239 13 of of IN 29007 2239 14 bacon bacon NN 29007 2239 15 in in IN 29007 2239 16 the the DT 29007 2239 17 middle middle NN 29007 2239 18 . . . 29007 2240 1 To to TO 29007 2240 2 cook cook VB 29007 2240 3 the the DT 29007 2240 4 bacon bacon NN 29007 2240 5 , , , 29007 2240 6 cut cut VB 29007 2240 7 it -PRON- PRP 29007 2240 8 in in IN 29007 2240 9 thin thin JJ 29007 2240 10 slices slice NNS 29007 2240 11 ; ; : 29007 2240 12 roll roll VB 29007 2240 13 them -PRON- PRP 29007 2240 14 , , , 29007 2240 15 and and CC 29007 2240 16 put put VBD 29007 2240 17 them -PRON- PRP 29007 2240 18 on on IN 29007 2240 19 a a DT 29007 2240 20 skewer skewer NN 29007 2240 21 , , , 29007 2240 22 they -PRON- PRP 29007 2240 23 may may MD 29007 2240 24 be be VB 29007 2240 25 either either CC 29007 2240 26 toasted toast VBN 29007 2240 27 or or CC 29007 2240 28 baked bake VBN 29007 2240 29 . . . 29007 2241 1 Veal Veal NNP 29007 2241 2 Cutlets Cutlets NNP 29007 2241 3 à à NNP 29007 2241 4 l'Italienne l'Italienne NNP 29007 2241 5 . . . 29007 2242 1 _ _ NNP 29007 2242 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 2242 3   _SP 29007 2242 4 lb lb XX 29007 2242 5 . . . 29007 2243 1 of of IN 29007 2243 2 fillet fillet NNP 29007 2243 3 of of IN 29007 2243 4 veal veal NN 29007 2243 5 . . . 29007 2244 1 Cut cut VB 29007 2244 2 into into IN 29007 2244 3 neat neat JJ 29007 2244 4 cutlets cutlet NNS 29007 2244 5 . . . 29007 2245 1 2 2 LS 29007 2245 2   _SP 29007 2245 3 oz oz UH 29007 2245 4 . . . 29007 2246 1 of of IN 29007 2246 2 butter butter NN 29007 2246 3 . . . 29007 2247 1 Egg egg NN 29007 2247 2 and and CC 29007 2247 3 bread bread NN 29007 2247 4 - - HYPH 29007 2247 5 crumbs crumb NNS 29007 2247 6 . . . 29007 2248 1 Some some DT 29007 2248 2 carrot carrot NN 29007 2248 3 and and CC 29007 2248 4 turnip turnip NN 29007 2248 5 , , , 29007 2248 6 cut cut VBN 29007 2248 7 in in IN 29007 2248 8 fancy fancy JJ 29007 2248 9 shapes shape NNS 29007 2248 10 and and CC 29007 2248 11 boiled boil VBD 29007 2248 12 . . . 29007 2249 1 ½ ½ JJ 29007 2249 2 pint pint NN 29007 2249 3 of of IN 29007 2249 4 Italian italian JJ 29007 2249 5 sauce sauce NN 29007 2249 6 . . . 29007 2250 1 _ _ NNP 29007 2250 2 Method._--Egg Method._--Egg NNP 29007 2250 3 and and CC 29007 2250 4 bread bread NN 29007 2250 5 - - HYPH 29007 2250 6 crumb crumb VBD 29007 2250 7 the the DT 29007 2250 8 cutlets cutlet NNS 29007 2250 9 and and CC 29007 2250 10 fry fry VB 29007 2250 11 them -PRON- PRP 29007 2250 12 in in IN 29007 2250 13 the the DT 29007 2250 14 butter butter NN 29007 2250 15 . . . 29007 2251 1 Dish dish VB 29007 2251 2 them -PRON- PRP 29007 2251 3 on on IN 29007 2251 4 a a DT 29007 2251 5 border border NN 29007 2251 6 of of IN 29007 2251 7 mashed mash VBN 29007 2251 8 potatoes potato NNS 29007 2251 9 . . . 29007 2252 1 Pour pour VB 29007 2252 2 Italian italian JJ 29007 2252 3 sauce sauce NN 29007 2252 4 over over RP 29007 2252 5 , , , 29007 2252 6 and and CC 29007 2252 7 put put VBD 29007 2252 8 the the DT 29007 2252 9 vegetables vegetable NNS 29007 2252 10 in in IN 29007 2252 11 the the DT 29007 2252 12 middle middle NN 29007 2252 13 . . . 29007 2253 1 Make make VB 29007 2253 2 the the DT 29007 2253 3 Italian italian JJ 29007 2253 4 sauce sauce NN 29007 2253 5 with with IN 29007 2253 6 the the DT 29007 2253 7 butter butter NN 29007 2253 8 the the DT 29007 2253 9 cutlets cutlet NNS 29007 2253 10 are be VBP 29007 2253 11 fried fry VBN 29007 2253 12 in in IN 29007 2253 13 . . . 29007 2254 1 Fillets fillet NNS 29007 2254 2 of of IN 29007 2254 3 Chicken Chicken NNP 29007 2254 4 . . . 29007 2255 1 _ _ NNP 29007 2255 2 Ingredients_--Some ingredients_--some JJ 29007 2255 3 little little JJ 29007 2255 4 fillets fillet NNS 29007 2255 5 of of IN 29007 2255 6 chicken chicken NN 29007 2255 7 cut cut VBN 29007 2255 8 from from IN 29007 2255 9 the the DT 29007 2255 10 breast breast NN 29007 2255 11 . . . 29007 2256 1 Some some DT 29007 2256 2 streaky streaky JJ 29007 2256 3 bacon bacon NN 29007 2256 4 . . . 29007 2257 1 ½ ½ JJ 29007 2257 2 pint pint NN 29007 2257 3 of of IN 29007 2257 4 _ _ NNP 29007 2257 5 Béchamel Béchamel NNP 29007 2257 6 _ _ NNP 29007 2257 7 sauce sauce NN 29007 2257 8 , , , 29007 2257 9 made make VBN 29007 2257 10 with with IN 29007 2257 11 white white JJ 29007 2257 12 stock stock NN 29007 2257 13 . . . 29007 2258 1 Some some DT 29007 2258 2 mashed mash VBN 29007 2258 3 potatoes potato NNS 29007 2258 4 . . . 29007 2259 1 _ _ NNP 29007 2259 2 Method._--Lay Method._--Lay NNP 29007 2259 3 the the DT 29007 2259 4 fillet fillet NN 29007 2259 5 on on IN 29007 2259 6 a a DT 29007 2259 7 greased grease VBN 29007 2259 8 baking baking NN 29007 2259 9 - - HYPH 29007 2259 10 tin tin NN 29007 2259 11 . . . 29007 2260 1 Cover cover VB 29007 2260 2 with with IN 29007 2260 3 buttered butter VBN 29007 2260 4 paper paper NN 29007 2260 5 and and CC 29007 2260 6 put put VBD 29007 2260 7 them -PRON- PRP 29007 2260 8 into into IN 29007 2260 9 a a DT 29007 2260 10 moderate moderate JJ 29007 2260 11 oven oven NN 29007 2260 12 for for IN 29007 2260 13 ten ten CD 29007 2260 14 or or CC 29007 2260 15 fifteen fifteen CD 29007 2260 16 minutes minute NNS 29007 2260 17 . . . 29007 2261 1 Dish dish VB 29007 2261 2 them -PRON- PRP 29007 2261 3 on on IN 29007 2261 4 a a DT 29007 2261 5 border border NN 29007 2261 6 of of IN 29007 2261 7 mashed mash VBN 29007 2261 8 potatoes potato NNS 29007 2261 9 . . . 29007 2262 1 Pour pour VB 29007 2262 2 the the DT 29007 2262 3 sauce sauce NN 29007 2262 4 over over RB 29007 2262 5 and and CC 29007 2262 6 put put VB 29007 2262 7 little little JJ 29007 2262 8 rolls roll NNS 29007 2262 9 of of IN 29007 2262 10 nicely nicely RB 29007 2262 11 cooked cook VBN 29007 2262 12 bacon bacon NN 29007 2262 13 in in IN 29007 2262 14 the the DT 29007 2262 15 middle middle NN 29007 2262 16 . . . 29007 2263 1 To to TO 29007 2263 2 cook cook VB 29007 2263 3 the the DT 29007 2263 4 bacon bacon NN 29007 2263 5 , , , 29007 2263 6 cut cut VB 29007 2263 7 it -PRON- PRP 29007 2263 8 into into IN 29007 2263 9 very very RB 29007 2263 10 thin thin JJ 29007 2263 11 strips strip NNS 29007 2263 12 and and CC 29007 2263 13 roll roll VB 29007 2263 14 them -PRON- PRP 29007 2263 15 , , , 29007 2263 16 run run VBP 29007 2263 17 a a DT 29007 2263 18 skewer skewer NN 29007 2263 19 through through IN 29007 2263 20 , , , 29007 2263 21 and and CC 29007 2263 22 toast toast VB 29007 2263 23 them -PRON- PRP 29007 2263 24 before before IN 29007 2263 25 the the DT 29007 2263 26 fire fire NN 29007 2263 27 . . . 29007 2264 1 Chicken Chicken NNP 29007 2264 2 à à NNP 29007 2264 3 la la NNP 29007 2264 4 Marengo Marengo NNP 29007 2264 5 . . . 29007 2265 1 _ _ NNP 29007 2265 2 Ingredients_--1 Ingredients_--1 NNP 29007 2265 3 chicken chicken NN 29007 2265 4 . . . 29007 2266 1 1½ 1½ CD 29007 2266 2 pint pint NN 29007 2266 3 of of IN 29007 2266 4 second second JJ 29007 2266 5 stock stock NN 29007 2266 6 . . . 29007 2267 1 3 3 CD 29007 2267 2 tomatoes tomato NNS 29007 2267 3 . . . 29007 2268 1 1 1 CD 29007 2268 2 piece piece NN 29007 2268 3 of of IN 29007 2268 4 carrot carrot NNP 29007 2268 5 , , , 29007 2268 6 turnip turnip NNP 29007 2268 7 , , , 29007 2268 8 and and CC 29007 2268 9 onion onion NN 29007 2268 10 . . . 29007 2269 1 1 1 CD 29007 2269 2 sprig sprig NNP 29007 2269 3 of of IN 29007 2269 4 parsley parsley NNP 29007 2269 5 , , , 29007 2269 6 thyme thyme NNP 29007 2269 7 , , , 29007 2269 8 marjoram marjoram NNP 29007 2269 9 . . . 29007 2270 1 2 2 LS 29007 2270 2   _SP 29007 2270 3 oz oz UH 29007 2270 4 . . . 29007 2271 1 of of IN 29007 2271 2 butter butter NN 29007 2271 3 . . . 29007 2272 1 1 1 CD 29007 2272 2   _SP 29007 2272 3 oz oz UH 29007 2272 4 . . . 29007 2273 1 of of IN 29007 2273 2 flour flour NN 29007 2273 3 . . . 29007 2274 1 A a DT 29007 2274 2 few few JJ 29007 2274 3 drops drop NNS 29007 2274 4 of of IN 29007 2274 5 lemon lemon NN 29007 2274 6 juice juice NN 29007 2274 7 . . . 29007 2275 1 _ _ NNP 29007 2275 2 Method._--Cut Method._--Cut NNP 29007 2275 3 the the DT 29007 2275 4 chicken chicken NN 29007 2275 5 into into IN 29007 2275 6 neat neat JJ 29007 2275 7 joints joint NNS 29007 2275 8 and and CC 29007 2275 9 fry fry VB 29007 2275 10 them -PRON- PRP 29007 2275 11 in in IN 29007 2275 12 the the DT 29007 2275 13 butter butter NN 29007 2275 14 . . . 29007 2276 1 Then then RB 29007 2276 2 remove remove VB 29007 2276 3 them -PRON- PRP 29007 2276 4 and and CC 29007 2276 5 fry fry VB 29007 2276 6 the the DT 29007 2276 7 vegetables vegetable NNS 29007 2276 8 . . . 29007 2277 1 Add add VB 29007 2277 2 the the DT 29007 2277 3 flour flour NN 29007 2277 4 and and CC 29007 2277 5 fry fry VB 29007 2277 6 that that DT 29007 2277 7 . . . 29007 2278 1 Then then RB 29007 2278 2 pour pour VB 29007 2278 3 in in IN 29007 2278 4 the the DT 29007 2278 5 stock stock NN 29007 2278 6 ; ; : 29007 2278 7 stir stir NN 29007 2278 8 and and CC 29007 2278 9 boil boil VB 29007 2278 10 for for IN 29007 2278 11 three three CD 29007 2278 12 minutes minute NNS 29007 2278 13 . . . 29007 2279 1 Then then RB 29007 2279 2 put put VBN 29007 2279 3 in in RP 29007 2279 4 the the DT 29007 2279 5 chicken chicken NN 29007 2279 6 and and CC 29007 2279 7 the the DT 29007 2279 8 tomato tomato NN 29007 2279 9 , , , 29007 2279 10 sliced slice VBN 29007 2279 11 . . . 29007 2280 1 Simmer simmer NN 29007 2280 2 for for IN 29007 2280 3 about about RB 29007 2280 4 thirty thirty CD 29007 2280 5 minutes minute NNS 29007 2280 6 , , , 29007 2280 7 until until IN 29007 2280 8 the the DT 29007 2280 9 chicken chicken NN 29007 2280 10 is be VBZ 29007 2280 11 quite quite RB 29007 2280 12 tender tender JJ 29007 2280 13 . . . 29007 2281 1 Then then RB 29007 2281 2 put put VB 29007 2281 3 the the DT 29007 2281 4 chicken chicken NN 29007 2281 5 on on RP 29007 2281 6 to to IN 29007 2281 7 an an DT 29007 2281 8 _ _ NNP 29007 2281 9 entrée entrée NN 29007 2281 10 _ _ NNP 29007 2281 11 dish dish NN 29007 2281 12 . . . 29007 2282 1 Add add VB 29007 2282 2 some some DT 29007 2282 3 lemon lemon NN 29007 2282 4 juice juice NN 29007 2282 5 to to IN 29007 2282 6 the the DT 29007 2282 7 gravy gravy NN 29007 2282 8 , , , 29007 2282 9 and and CC 29007 2282 10 strain strain VB 29007 2282 11 over over IN 29007 2282 12 it -PRON- PRP 29007 2282 13 . . . 29007 2283 1 Chicken Chicken NNP 29007 2283 2 à à NNP 29007 2283 3 la la NNP 29007 2283 4 Cardinal Cardinal NNP 29007 2283 5 . . . 29007 2284 1 _ _ NNP 29007 2284 2 Ingredients_--1 Ingredients_--1 NNP 29007 2284 3 chicken chicken NN 29007 2284 4 . . . 29007 2285 1 1½ 1½ CD 29007 2285 2 pint pint NN 29007 2285 3 of of IN 29007 2285 4 _ _ NNP 29007 2285 5 Béchamel Béchamel NNP 29007 2285 6 _ _ NNP 29007 2285 7 sauce sauce NN 29007 2285 8 . . . 29007 2286 1 4 4 CD 29007 2286 2 ripe ripe JJ 29007 2286 3 tomatoes tomato NNS 29007 2286 4 . . . 29007 2287 1 _ _ NNP 29007 2287 2 Method._--Cut Method._--Cut NNP 29007 2287 3 the the DT 29007 2287 4 chicken chicken NN 29007 2287 5 into into IN 29007 2287 6 joints joint NNS 29007 2287 7 and and CC 29007 2287 8 put put VBD 29007 2287 9 them -PRON- PRP 29007 2287 10 in in IN 29007 2287 11 a a DT 29007 2287 12 stewpan stewpan NN 29007 2287 13 with with IN 29007 2287 14 the the DT 29007 2287 15 sauce sauce NN 29007 2287 16 and and CC 29007 2287 17 tomatoes tomato NNS 29007 2287 18 , , , 29007 2287 19 sliced slice VBN 29007 2287 20 . . . 29007 2288 1 Simmer simmer NN 29007 2288 2 gently gently RB 29007 2288 3 until until IN 29007 2288 4 the the DT 29007 2288 5 chicken chicken NN 29007 2288 6 is be VBZ 29007 2288 7 quite quite RB 29007 2288 8 tender tender JJ 29007 2288 9 . . . 29007 2289 1 Then then RB 29007 2289 2 place place VB 29007 2289 3 them -PRON- PRP 29007 2289 4 on on IN 29007 2289 5 a a DT 29007 2289 6 hot hot JJ 29007 2289 7 _ _ NNP 29007 2289 8 entrée entrée NN 29007 2289 9 _ _ NNP 29007 2289 10 dish dish NN 29007 2289 11 and and CC 29007 2289 12 strain strain VB 29007 2289 13 the the DT 29007 2289 14 sauce sauce NN 29007 2289 15 over over IN 29007 2289 16 them -PRON- PRP 29007 2289 17 . . . 29007 2290 1 Kidneys Kidneys NNP 29007 2290 2 and and CC 29007 2290 3 Mushrooms Mushrooms NNPS 29007 2290 4 . . . 29007 2291 1 _ _ NNP 29007 2291 2 Ingredients_--2 Ingredients_--2 NNP 29007 2291 3 dozen dozen NN 29007 2291 4 medium medium JJ 29007 2291 5 sized sized JJ 29007 2291 6 mushrooms mushroom NNS 29007 2291 7 . . . 29007 2292 1 6 6 CD 29007 2292 2 sheep sheep NN 29007 2292 3 's 's POS 29007 2292 4 kidneys kidney NNS 29007 2292 5 . . . 29007 2293 1 1 1 CD 29007 2293 2 pint pint NN 29007 2293 3 of of IN 29007 2293 4 second second JJ 29007 2293 5 stock stock NN 29007 2293 6 . . . 29007 2294 1 1 1 CD 29007 2294 2   _SP 29007 2294 3 oz oz UH 29007 2294 4 . . . 29007 2295 1 of of IN 29007 2295 2 butter butter NN 29007 2295 3 . . . 29007 2296 1 1 1 CD 29007 2296 2   _SP 29007 2296 3 oz oz UH 29007 2296 4 . . . 29007 2297 1 of of IN 29007 2297 2 flour flour NN 29007 2297 3 . . . 29007 2298 1 2 2 CD 29007 2298 2 tablespoonfuls tablespoonful NNS 29007 2298 3 of of IN 29007 2298 4 cream cream NN 29007 2298 5 . . . 29007 2299 1 A a DT 29007 2299 2 few few JJ 29007 2299 3 drops drop NNS 29007 2299 4 of of IN 29007 2299 5 lemon lemon NN 29007 2299 6 juice juice NN 29007 2299 7 . . . 29007 2300 1 _ _ NNP 29007 2300 2 Method._--Peel Method._--Peel NNP 29007 2300 3 the the DT 29007 2300 4 mushrooms mushroom NNS 29007 2300 5 , , , 29007 2300 6 cut cut VBD 29007 2300 7 off off RP 29007 2300 8 the the DT 29007 2300 9 stalks stalk NNS 29007 2300 10 , , , 29007 2300 11 and and CC 29007 2300 12 wash wash VB 29007 2300 13 them -PRON- PRP 29007 2300 14 . . . 29007 2301 1 Wipe wipe VB 29007 2301 2 the the DT 29007 2301 3 kidneys kidney NNS 29007 2301 4 and and CC 29007 2301 5 slice slice VB 29007 2301 6 them -PRON- PRP 29007 2301 7 , , , 29007 2301 8 put put VBD 29007 2301 9 them -PRON- PRP 29007 2301 10 in in IN 29007 2301 11 a a DT 29007 2301 12 stewpan stewpan NN 29007 2301 13 with with IN 29007 2301 14 the the DT 29007 2301 15 stock stock NN 29007 2301 16 and and CC 29007 2301 17 mushrooms mushroom NNS 29007 2301 18 . . . 29007 2302 1 Simmer simmer VB 29007 2302 2 them -PRON- PRP 29007 2302 3 gently gently RB 29007 2302 4 for for IN 29007 2302 5 thirty thirty CD 29007 2302 6 minutes minute NNS 29007 2302 7 or or CC 29007 2302 8 more more JJR 29007 2302 9 , , , 29007 2302 10 until until IN 29007 2302 11 quite quite RB 29007 2302 12 tender tender NN 29007 2302 13 . . . 29007 2303 1 Mix mix VB 29007 2303 2 the the DT 29007 2303 3 butter butter NN 29007 2303 4 and and CC 29007 2303 5 flour flour NN 29007 2303 6 very very RB 29007 2303 7 smoothly smoothly RB 29007 2303 8 , , , 29007 2303 9 stir stir VB 29007 2303 10 them -PRON- PRP 29007 2303 11 in in RP 29007 2303 12 and and CC 29007 2303 13 boil boil VB 29007 2303 14 for for IN 29007 2303 15 about about RB 29007 2303 16 three three CD 29007 2303 17 minutes minute NNS 29007 2303 18 . . . 29007 2304 1 Add add VB 29007 2304 2 the the DT 29007 2304 3 cream cream NN 29007 2304 4 and and CC 29007 2304 5 let let VB 29007 2304 6 it -PRON- PRP 29007 2304 7 boil boil VB 29007 2304 8 , , , 29007 2304 9 season season NN 29007 2304 10 to to TO 29007 2304 11 taste taste VB 29007 2304 12 , , , 29007 2304 13 and and CC 29007 2304 14 squeeze squeeze VB 29007 2304 15 in in IN 29007 2304 16 a a DT 29007 2304 17 few few JJ 29007 2304 18 drops drop NNS 29007 2304 19 of of IN 29007 2304 20 lemon lemon NN 29007 2304 21 juice juice NN 29007 2304 22 . . . 29007 2305 1 Curried curry VBN 29007 2305 2 Rabbit Rabbit NNP 29007 2305 3 . . . 29007 2306 1 _ _ NNP 29007 2306 2 Ingredients_--1 Ingredients_--1 NNP 29007 2306 3 apple apple NNP 29007 2306 4 . . . 29007 2307 1 1 1 CD 29007 2307 2 onion onion NN 29007 2307 3 . . . 29007 2308 1 2 2 CD 29007 2308 2 dessertspoonfuls dessertspoonful NNS 29007 2308 3 of of IN 29007 2308 4 curry curry NN 29007 2308 5 powder powder NN 29007 2308 6 . . . 29007 2309 1 1½ 1½ CD 29007 2309 2 pint pint NN 29007 2309 3 of of IN 29007 2309 4 second second JJ 29007 2309 5 stock stock NN 29007 2309 6 . . . 29007 2310 1 2 2 CD 29007 2310 2 tablespoonfuls tablespoonful NNS 29007 2310 3 of of IN 29007 2310 4 cream cream NN 29007 2310 5 . . . 29007 2311 1 2 2 LS 29007 2311 2   _SP 29007 2311 3 oz oz UH 29007 2311 4 . . . 29007 2312 1 of of IN 29007 2312 2 butter butter NN 29007 2312 3 . . . 29007 2313 1 2 2 CD 29007 2313 2 dessertspoonfuls dessertspoonful NNS 29007 2313 3 of of IN 29007 2313 4 flour flour NN 29007 2313 5 . . . 29007 2314 1 Salt salt NN 29007 2314 2 . . . 29007 2315 1 A a DT 29007 2315 2 few few JJ 29007 2315 3 drops drop NNS 29007 2315 4 of of IN 29007 2315 5 lemon lemon NN 29007 2315 6 juice juice NN 29007 2315 7 . . . 29007 2316 1 _ _ NNP 29007 2316 2 Method._--Cut Method._--Cut NNP 29007 2316 3 the the DT 29007 2316 4 rabbit rabbit NN 29007 2316 5 into into IN 29007 2316 6 neat neat JJ 29007 2316 7 joints joint NNS 29007 2316 8 and and CC 29007 2316 9 fry fry VB 29007 2316 10 them -PRON- PRP 29007 2316 11 in in IN 29007 2316 12 the the DT 29007 2316 13 butter butter NN 29007 2316 14 . . . 29007 2317 1 Then then RB 29007 2317 2 remove remove VB 29007 2317 3 them -PRON- PRP 29007 2317 4 and and CC 29007 2317 5 fry fry VB 29007 2317 6 the the DT 29007 2317 7 onion onion NN 29007 2317 8 and and CC 29007 2317 9 apple apple NN 29007 2317 10 , , , 29007 2317 11 sliced slice VBN 29007 2317 12 . . . 29007 2318 1 Mix mix VB 29007 2318 2 the the DT 29007 2318 3 curry curry NN 29007 2318 4 powder powder NN 29007 2318 5 and and CC 29007 2318 6 flour flour NN 29007 2318 7 smoothly smoothly RB 29007 2318 8 with with IN 29007 2318 9 the the DT 29007 2318 10 stock stock NN 29007 2318 11 . . . 29007 2319 1 Put put VB 29007 2319 2 it -PRON- PRP 29007 2319 3 into into IN 29007 2319 4 a a DT 29007 2319 5 stewpan stewpan NN 29007 2319 6 ; ; : 29007 2319 7 stir stir VB 29007 2319 8 and and CC 29007 2319 9 boil boil VB 29007 2319 10 three three CD 29007 2319 11 minutes minute NNS 29007 2319 12 . . . 29007 2320 1 Put put VB 29007 2320 2 in in IN 29007 2320 3 the the DT 29007 2320 4 rabbit rabbit NN 29007 2320 5 and and CC 29007 2320 6 add add VB 29007 2320 7 the the DT 29007 2320 8 onion onion NN 29007 2320 9 and and CC 29007 2320 10 apple apple NN 29007 2320 11 , , , 29007 2320 12 which which WDT 29007 2320 13 should should MD 29007 2320 14 be be VB 29007 2320 15 rubbed rub VBN 29007 2320 16 through through IN 29007 2320 17 a a DT 29007 2320 18 hair hair NN 29007 2320 19 sieve sieve NN 29007 2320 20 . . . 29007 2321 1 Simmer simmer NN 29007 2321 2 gently gently RB 29007 2321 3 for for IN 29007 2321 4 thirty thirty CD 29007 2321 5 minutes minute NNS 29007 2321 6 or or CC 29007 2321 7 more more JJR 29007 2321 8 , , , 29007 2321 9 until until IN 29007 2321 10 the the DT 29007 2321 11 rabbit rabbit NN 29007 2321 12 is be VBZ 29007 2321 13 tender tender JJ 29007 2321 14 . . . 29007 2322 1 Add add VB 29007 2322 2 the the DT 29007 2322 3 cream cream NN 29007 2322 4 and and CC 29007 2322 5 let let VB 29007 2322 6 it -PRON- PRP 29007 2322 7 boil boil VB 29007 2322 8 in in IN 29007 2322 9 the the DT 29007 2322 10 sauce sauce NN 29007 2322 11 . . . 29007 2323 1 Squeeze squeeze VB 29007 2323 2 in in IN 29007 2323 3 the the DT 29007 2323 4 lemon lemon NN 29007 2323 5 juice juice NN 29007 2323 6 and and CC 29007 2323 7 add add VB 29007 2323 8 salt salt NN 29007 2323 9 . . . 29007 2324 1 If if IN 29007 2324 2 a a DT 29007 2324 3 dry dry JJ 29007 2324 4 curry curry NN 29007 2324 5 is be VBZ 29007 2324 6 liked like VBN 29007 2324 7 , , , 29007 2324 8 remove remove VB 29007 2324 9 the the DT 29007 2324 10 rabbit rabbit NN 29007 2324 11 when when WRB 29007 2324 12 tender tender NN 29007 2324 13 , , , 29007 2324 14 and and CC 29007 2324 15 boil boil VB 29007 2324 16 and and CC 29007 2324 17 reduce reduce VB 29007 2324 18 the the DT 29007 2324 19 sauce sauce NN 29007 2324 20 to to IN 29007 2324 21 half half PDT 29007 2324 22 the the DT 29007 2324 23 quantity quantity NN 29007 2324 24 , , , 29007 2324 25 leaving leave VBG 29007 2324 26 only only RB 29007 2324 27 sufficient sufficient JJ 29007 2324 28 to to TO 29007 2324 29 coat coat VB 29007 2324 30 the the DT 29007 2324 31 pieces piece NNS 29007 2324 32 of of IN 29007 2324 33 rabbit rabbit NN 29007 2324 34 well well RB 29007 2324 35 . . . 29007 2325 1 Serve serve VB 29007 2325 2 nicely nicely RB 29007 2325 3 cooked cook VBN 29007 2325 4 rice rice NN 29007 2325 5 with with IN 29007 2325 6 the the DT 29007 2325 7 curry curry NN 29007 2325 8 ( ( -LRB- 29007 2325 9 _ _ NNP 29007 2325 10 see see VBP 29007 2325 11 _ _ NNP 29007 2325 12 Rice Rice NNP 29007 2325 13 for for IN 29007 2325 14 Curry Curry NNP 29007 2325 15 ) ) -RRB- 29007 2325 16 . . . 29007 2326 1 Curried Curried NNP 29007 2326 2 Chicken Chicken NNP 29007 2326 3 . . . 29007 2327 1 Make make VB 29007 2327 2 according accord VBG 29007 2327 3 to to IN 29007 2327 4 the the DT 29007 2327 5 directions direction NNS 29007 2327 6 in in IN 29007 2327 7 the the DT 29007 2327 8 preceding precede VBG 29007 2327 9 recipe recipe NN 29007 2327 10 , , , 29007 2327 11 using use VBG 29007 2327 12 white white JJ 29007 2327 13 stock stock NN 29007 2327 14 or or CC 29007 2327 15 boiled boil VBN 29007 2327 16 milk milk NN 29007 2327 17 . . . 29007 2328 1 Mutton Mutton NNP 29007 2328 2 Cutlets Cutlets NNP 29007 2328 3 à à NNP 29007 2328 4 la la NNP 29007 2328 5 Milanaise Milanaise NNP 29007 2328 6 . . . 29007 2329 1 _ _ NNP 29007 2329 2 Ingredients_--7 Ingredients_--7 NNP 29007 2329 3 or or CC 29007 2329 4 more more JJR 29007 2329 5 mutton mutton NN 29007 2329 6 cutlets cutlet NNS 29007 2329 7 . . . 29007 2330 1 2 2 CD 29007 2330 2 eggs egg NNS 29007 2330 3 , , , 29007 2330 4 white white JJ 29007 2330 5 bread bread NN 29007 2330 6 - - HYPH 29007 2330 7 crumbs crumb NNS 29007 2330 8 . . . 29007 2331 1 3 3 LS 29007 2331 2   _SP 29007 2331 3 oz oz UH 29007 2331 4 . . . 29007 2332 1 Parmesan Parmesan NNP 29007 2332 2 cheese cheese NN 29007 2332 3 , , , 29007 2332 4 grated grate VBD 29007 2332 5 . . . 29007 2333 1 A a DT 29007 2333 2 little little RB 29007 2333 3 boiled boiled JJ 29007 2333 4 macaroni macaroni NN 29007 2333 5 . . . 29007 2334 1 ½ ½ NNP 29007 2334 2 pint pint VBP 29007 2334 3 brown brown JJ 29007 2334 4 sauce sauce NN 29007 2334 5 . . . 29007 2335 1 Some some DT 29007 2335 2 mashed mash VBN 29007 2335 3 potatoes potato NNS 29007 2335 4 . . . 29007 2336 1 2 2 LS 29007 2336 2   _SP 29007 2336 3 oz oz UH 29007 2336 4 . . . 29007 2337 1 clarified clarify VBN 29007 2337 2 butter butter NN 29007 2337 3 , , , 29007 2337 4 or or CC 29007 2337 5 the the DT 29007 2337 6 fat fat NN 29007 2337 7 skimming skimming NN 29007 2337 8 of of IN 29007 2337 9 the the DT 29007 2337 10 stock stock NN 29007 2337 11 - - HYPH 29007 2337 12 pot pot NN 29007 2337 13 . . . 29007 2338 1 _ _ NNP 29007 2338 2 Method._--Trim Method._--Trim NNP 29007 2338 3 the the DT 29007 2338 4 cutlets cutlet NNS 29007 2338 5 neatly neatly RB 29007 2338 6 . . . 29007 2339 1 Brush brush VB 29007 2339 2 them -PRON- PRP 29007 2339 3 with with IN 29007 2339 4 egg egg NN 29007 2339 5 and and CC 29007 2339 6 cover cover VB 29007 2339 7 them -PRON- PRP 29007 2339 8 with with IN 29007 2339 9 bread bread NN 29007 2339 10 - - HYPH 29007 2339 11 crumbs crumb NNS 29007 2339 12 mixed mix VBN 29007 2339 13 with with IN 29007 2339 14 2 2 CD 29007 2339 15   _SP 29007 2339 16 oz oz UH 29007 2339 17 . . . 29007 2340 1 of of IN 29007 2340 2 the the DT 29007 2340 3 grated grate VBN 29007 2340 4 cheese cheese NN 29007 2340 5 . . . 29007 2341 1 Fry fry VB 29007 2341 2 them -PRON- PRP 29007 2341 3 for for IN 29007 2341 4 about about RB 29007 2341 5 five five CD 29007 2341 6 minutes minute NNS 29007 2341 7 in in IN 29007 2341 8 a a DT 29007 2341 9 cutlet cutlet NN 29007 2341 10 pan pan NN 29007 2341 11 . . . 29007 2342 1 Dish dish VB 29007 2342 2 them -PRON- PRP 29007 2342 3 on on IN 29007 2342 4 a a DT 29007 2342 5 border border NN 29007 2342 6 of of IN 29007 2342 7 mashed mash VBN 29007 2342 8 potatoes potato NNS 29007 2342 9 and and CC 29007 2342 10 put put VB 29007 2342 11 some some DT 29007 2342 12 nicely nicely RB 29007 2342 13 - - HYPH 29007 2342 14 cooked cook VBN 29007 2342 15 macaroni macaroni NN 29007 2342 16 in in IN 29007 2342 17 the the DT 29007 2342 18 centre centre NN 29007 2342 19 with with IN 29007 2342 20 1 1 CD 29007 2342 21   _SP 29007 2342 22 oz oz UH 29007 2342 23 . . . 29007 2343 1 of of IN 29007 2343 2 grated grate VBN 29007 2343 3 cheese cheese NN 29007 2343 4 . . . 29007 2344 1 Pour pour VB 29007 2344 2 the the DT 29007 2344 3 brown brown JJ 29007 2344 4 sauce sauce NN 29007 2344 5 round round VBP 29007 2344 6 them -PRON- PRP 29007 2344 7 and and CC 29007 2344 8 serve serve VBP 29007 2344 9 very very RB 29007 2344 10 hot hot JJ 29007 2344 11 . . . 29007 2345 1 Chaud chaud VB 29007 2345 2 - - HYPH 29007 2345 3 froid froid NNP 29007 2345 4 Chicken Chicken NNP 29007 2345 5 . . . 29007 2346 1 Cold Cold NNP 29007 2346 2 Entrée Entrée NNP 29007 2346 3 for for IN 29007 2346 4 Suppers Suppers NNPS 29007 2346 5 and and CC 29007 2346 6 Luncheons Luncheons NNPS 29007 2346 7 . . . 29007 2347 1 _ _ NNP 29007 2347 2 Ingredients_--The ingredients_--the JJ 29007 2347 3 best good JJS 29007 2347 4 joints joint NNS 29007 2347 5 of of IN 29007 2347 6 2 2 CD 29007 2347 7 chickens chicken NNS 29007 2347 8 . . . 29007 2348 1 1 1 CD 29007 2348 2 pint pint NN 29007 2348 3 of of IN 29007 2348 4 _ _ NNP 29007 2348 5 Béchamel Béchamel NNP 29007 2348 6 _ _ NNP 29007 2348 7 sauce sauce NN 29007 2348 8 . . . 29007 2349 1 ¼ ¼ NNP 29007 2349 2   _SP 29007 2349 3 oz oz NNP 29007 2349 4 . . . 29007 2350 1 of of IN 29007 2350 2 Swinborne Swinborne NNP 29007 2350 3 's 's POS 29007 2350 4 or or CC 29007 2350 5 Nelson Nelson NNP 29007 2350 6 's 's POS 29007 2350 7 Gelatine Gelatine NNP 29007 2350 8 . . . 29007 2351 1 Some some DT 29007 2351 2 aspic aspic JJ 29007 2351 3 jelly jelly RB 29007 2351 4 . . . 29007 2352 1 Endive endive JJ 29007 2352 2 and and CC 29007 2352 3 lettuce lettuce NN 29007 2352 4 . . . 29007 2353 1 _ _ NNP 29007 2353 2 Method._--Melt Method._--Melt NNP 29007 2353 3 the the DT 29007 2353 4 gelatine gelatine NN 29007 2353 5 and and CC 29007 2353 6 mix mix VB 29007 2353 7 it -PRON- PRP 29007 2353 8 with with IN 29007 2353 9 the the DT 29007 2353 10 sauce sauce NN 29007 2353 11 . . . 29007 2354 1 Coat coat VB 29007 2354 2 the the DT 29007 2354 3 pieces piece NNS 29007 2354 4 of of IN 29007 2354 5 chicken chicken NN 29007 2354 6 carefully carefully RB 29007 2354 7 with with IN 29007 2354 8 it -PRON- PRP 29007 2354 9 , , , 29007 2354 10 giving give VBG 29007 2354 11 them -PRON- PRP 29007 2354 12 each each DT 29007 2354 13 two two CD 29007 2354 14 coats coat NNS 29007 2354 15 if if IN 29007 2354 16 they -PRON- PRP 29007 2354 17 require require VBP 29007 2354 18 it -PRON- PRP 29007 2354 19 . . . 29007 2355 1 When when WRB 29007 2355 2 the the DT 29007 2355 3 sauce sauce NN 29007 2355 4 is be VBZ 29007 2355 5 firm firm JJ 29007 2355 6 , , , 29007 2355 7 place place VB 29007 2355 8 them -PRON- PRP 29007 2355 9 in in IN 29007 2355 10 a a DT 29007 2355 11 circle circle NN 29007 2355 12 on on IN 29007 2355 13 an an DT 29007 2355 14 _ _ NNP 29007 2355 15 entrée entrée NN 29007 2355 16 _ _ NNP 29007 2355 17 dish dish NN 29007 2355 18 . . . 29007 2356 1 Put put VB 29007 2356 2 some some DT 29007 2356 3 lettuce lettuce NN 29007 2356 4 , , , 29007 2356 5 nicely nicely RB 29007 2356 6 mixed mix VBN 29007 2356 7 with with IN 29007 2356 8 salad salad NN 29007 2356 9 dressing dressing NN 29007 2356 10 , , , 29007 2356 11 in in IN 29007 2356 12 the the DT 29007 2356 13 centre centre NN 29007 2356 14 , , , 29007 2356 15 and and CC 29007 2356 16 garnish garnish VB 29007 2356 17 prettily prettily RB 29007 2356 18 with with IN 29007 2356 19 the the DT 29007 2356 20 endive endive NN 29007 2356 21 . . . 29007 2357 1 A a DT 29007 2357 2 border border NN 29007 2357 3 of of IN 29007 2357 4 aspic aspic JJ 29007 2357 5 jelly jelly NNP 29007 2357 6 should should MD 29007 2357 7 be be VB 29007 2357 8 placed place VBN 29007 2357 9 round round IN 29007 2357 10 the the DT 29007 2357 11 chicken chicken NN 29007 2357 12 . . . 29007 2358 1 If if IN 29007 2358 2 liked like VBN 29007 2358 3 , , , 29007 2358 4 the the DT 29007 2358 5 chicken chicken NN 29007 2358 6 may may MD 29007 2358 7 be be VB 29007 2358 8 decorated decorate VBN 29007 2358 9 with with IN 29007 2358 10 truffle truffle NN 29007 2358 11 or or CC 29007 2358 12 ham ham NN 29007 2358 13 . . . 29007 2359 1 Rissoles Rissoles NNP 29007 2359 2 of of IN 29007 2359 3 Game Game NNP 29007 2359 4 . . . 29007 2360 1 _ _ NNP 29007 2360 2 Ingredients_--Some ingredients_--some JJ 29007 2360 3 scraps scrap NNS 29007 2360 4 of of IN 29007 2360 5 cold cold JJ 29007 2360 6 game game NN 29007 2360 7 . . . 29007 2361 1 Some some DT 29007 2361 2 very very RB 29007 2361 3 stiff stiff JJ 29007 2361 4 second second JJ 29007 2361 5 stock stock NN 29007 2361 6 . . . 29007 2362 1 Lemon lemon NN 29007 2362 2 juice juice NN 29007 2362 3 , , , 29007 2362 4 pepper pepper NN 29007 2362 5 , , , 29007 2362 6 salt salt NN 29007 2362 7 . . . 29007 2363 1 Egg egg NN 29007 2363 2 and and CC 29007 2363 3 bread bread NN 29007 2363 4 - - HYPH 29007 2363 5 crumbs crumb NNS 29007 2363 6 . . . 29007 2364 1 _ _ NNP 29007 2364 2 Method._--Mince Method._--Mince NNP 29007 2364 3 the the DT 29007 2364 4 game game NN 29007 2364 5 finely finely RB 29007 2364 6 . . . 29007 2365 1 Melt melt VB 29007 2365 2 the the DT 29007 2365 3 stock stock NN 29007 2365 4 and and CC 29007 2365 5 moisten moisten VB 29007 2365 6 the the DT 29007 2365 7 game game NN 29007 2365 8 well well RB 29007 2365 9 with with IN 29007 2365 10 it -PRON- PRP 29007 2365 11 . . . 29007 2366 1 Add add VB 29007 2366 2 pepper pepper NN 29007 2366 3 and and CC 29007 2366 4 salt salt NN 29007 2366 5 , , , 29007 2366 6 and and CC 29007 2366 7 a a DT 29007 2366 8 few few JJ 29007 2366 9 drops drop NNS 29007 2366 10 of of IN 29007 2366 11 lemon lemon NN 29007 2366 12 juice juice NN 29007 2366 13 . . . 29007 2367 1 Spread spread VB 29007 2367 2 the the DT 29007 2367 3 mixture mixture NN 29007 2367 4 on on IN 29007 2367 5 a a DT 29007 2367 6 plate plate NN 29007 2367 7 to to TO 29007 2367 8 get get VB 29007 2367 9 cold cold JJ 29007 2367 10 . . . 29007 2368 1 When when WRB 29007 2368 2 cold cold JJ 29007 2368 3 it -PRON- PRP 29007 2368 4 will will MD 29007 2368 5 be be VB 29007 2368 6 quite quite RB 29007 2368 7 firm firm JJ 29007 2368 8 . . . 29007 2369 1 Mould Mould NNP 29007 2369 2 it -PRON- PRP 29007 2369 3 into into IN 29007 2369 4 balls ball NNS 29007 2369 5 or or CC 29007 2369 6 egg egg NN 29007 2369 7 shapes shape NNS 29007 2369 8 . . . 29007 2370 1 Cover cover VB 29007 2370 2 them -PRON- PRP 29007 2370 3 with with IN 29007 2370 4 egg egg NN 29007 2370 5 and and CC 29007 2370 6 bread bread NN 29007 2370 7 - - HYPH 29007 2370 8 crumbs crumb NNS 29007 2370 9 , , , 29007 2370 10 and and CC 29007 2370 11 fry fry VB 29007 2370 12 them -PRON- PRP 29007 2370 13 in in IN 29007 2370 14 hot hot JJ 29007 2370 15 fat fat NN 29007 2370 16 ( ( -LRB- 29007 2370 17 _ _ NNP 29007 2370 18 see see VBP 29007 2370 19 _ _ NNP 29007 2370 20 French French NNP 29007 2370 21 Frying Frying NNP 29007 2370 22 ) ) -RRB- 29007 2370 23 . . . 29007 2371 1 Serve serve VB 29007 2371 2 on on IN 29007 2371 3 a a DT 29007 2371 4 folded fold VBN 29007 2371 5 napkin napkin NN 29007 2371 6 , , , 29007 2371 7 and and CC 29007 2371 8 garnish garnish VB 29007 2371 9 with with IN 29007 2371 10 fried fry VBN 29007 2371 11 parsley parsley NN 29007 2371 12 . . . 29007 2372 1 Podovies podovie NNS 29007 2372 2 . . . 29007 2373 1 _ _ NNP 29007 2373 2 Ingredients_--Some ingredients_--some NN 29007 2373 3 cooked cooked JJ 29007 2373 4 beef beef NN 29007 2373 5 , , , 29007 2373 6 minced mince VBN 29007 2373 7 finely finely RB 29007 2373 8 . . . 29007 2374 1 A a DT 29007 2374 2 little little JJ 29007 2374 3 thick thick JJ 29007 2374 4 gravy gravy NN 29007 2374 5 , , , 29007 2374 6 lemon lemon NN 29007 2374 7 juice juice NN 29007 2374 8 . . . 29007 2375 1 A a DT 29007 2375 2 little little JJ 29007 2375 3 pastry pastry NN 29007 2375 4 . . . 29007 2376 1 Pepper pepper NN 29007 2376 2 and and CC 29007 2376 3 salt salt NN 29007 2376 4 . . . 29007 2377 1 Some some DT 29007 2377 2 crushed crush VBN 29007 2377 3 vermicelli vermicelli NN 29007 2377 4 and and CC 29007 2377 5 one one CD 29007 2377 6 or or CC 29007 2377 7 two two CD 29007 2377 8 eggs egg NNS 29007 2377 9 . . . 29007 2378 1 _ _ NNP 29007 2378 2 Method._--Mix Method._--Mix NNP 29007 2378 3 the the DT 29007 2378 4 beef beef NN 29007 2378 5 with with IN 29007 2378 6 the the DT 29007 2378 7 gravy gravy NN 29007 2378 8 ; ; : 29007 2378 9 season season VB 29007 2378 10 it -PRON- PRP 29007 2378 11 with with IN 29007 2378 12 pepper pepper NN 29007 2378 13 and and CC 29007 2378 14 salt salt NN 29007 2378 15 . . . 29007 2379 1 Roll roll VB 29007 2379 2 out out RP 29007 2379 3 the the DT 29007 2379 4 pastry pastry NN 29007 2379 5 as as RB 29007 2379 6 thin thin JJ 29007 2379 7 as as IN 29007 2379 8 possible possible JJ 29007 2379 9 . . . 29007 2380 1 Cut cut VB 29007 2380 2 it -PRON- PRP 29007 2380 3 into into IN 29007 2380 4 rounds round NNS 29007 2380 5 with with IN 29007 2380 6 a a DT 29007 2380 7 good good JJ 29007 2380 8 - - HYPH 29007 2380 9 sized sized JJ 29007 2380 10 cutter cutter NN 29007 2380 11 . . . 29007 2381 1 Brush brush VB 29007 2381 2 the the DT 29007 2381 3 edges edge NNS 29007 2381 4 of of IN 29007 2381 5 the the DT 29007 2381 6 rounds round NNS 29007 2381 7 with with IN 29007 2381 8 beaten beat VBN 29007 2381 9 egg egg NN 29007 2381 10 , , , 29007 2381 11 and and CC 29007 2381 12 put put VBD 29007 2381 13 a a DT 29007 2381 14 little little JJ 29007 2381 15 of of IN 29007 2381 16 the the DT 29007 2381 17 minced mince VBN 29007 2381 18 meat meat NN 29007 2381 19 in in IN 29007 2381 20 the the DT 29007 2381 21 middle middle NN 29007 2381 22 of of IN 29007 2381 23 each each DT 29007 2381 24 . . . 29007 2382 1 Fold fold VB 29007 2382 2 them -PRON- PRP 29007 2382 3 over over RP 29007 2382 4 , , , 29007 2382 5 pressing press VBG 29007 2382 6 the the DT 29007 2382 7 edges edge NNS 29007 2382 8 well well RB 29007 2382 9 together together RB 29007 2382 10 . . . 29007 2383 1 Cover cover VB 29007 2383 2 with with IN 29007 2383 3 the the DT 29007 2383 4 egg egg NN 29007 2383 5 , , , 29007 2383 6 and and CC 29007 2383 7 then then RB 29007 2383 8 with with IN 29007 2383 9 the the DT 29007 2383 10 vermicelli vermicelli NN 29007 2383 11 . . . 29007 2384 1 Drop drop VB 29007 2384 2 them -PRON- PRP 29007 2384 3 into into IN 29007 2384 4 hot hot JJ 29007 2384 5 fat fat NN 29007 2384 6 ( ( -LRB- 29007 2384 7 _ _ NNP 29007 2384 8 see see VBP 29007 2384 9 _ _ NNP 29007 2384 10 French French NNP 29007 2384 11 Frying Frying NNP 29007 2384 12 ) ) -RRB- 29007 2384 13 and and CC 29007 2384 14 fry fry VB 29007 2384 15 them -PRON- PRP 29007 2384 16 a a DT 29007 2384 17 golden golden JJ 29007 2384 18 brown brown NN 29007 2384 19 . . . 29007 2385 1 As as IN 29007 2385 2 they -PRON- PRP 29007 2385 3 will will MD 29007 2385 4 rise rise VB 29007 2385 5 to to IN 29007 2385 6 the the DT 29007 2385 7 top top NN 29007 2385 8 of of IN 29007 2385 9 the the DT 29007 2385 10 fat fat NN 29007 2385 11 , , , 29007 2385 12 it -PRON- PRP 29007 2385 13 will will MD 29007 2385 14 be be VB 29007 2385 15 necessary necessary JJ 29007 2385 16 to to TO 29007 2385 17 keep keep VB 29007 2385 18 them -PRON- PRP 29007 2385 19 under under RB 29007 2385 20 with with IN 29007 2385 21 a a DT 29007 2385 22 wire wire NN 29007 2385 23 basket basket NN 29007 2385 24 or or CC 29007 2385 25 spoon spoon NN 29007 2385 26 . . . 29007 2386 1 Dish dish VB 29007 2386 2 on on IN 29007 2386 3 a a DT 29007 2386 4 folded fold VBN 29007 2386 5 napkin napkin NN 29007 2386 6 and and CC 29007 2386 7 garnish garnish VB 29007 2386 8 with with IN 29007 2386 9 fried fry VBN 29007 2386 10 parsley parsley NN 29007 2386 11 . . . 29007 2387 1 FISH FISH NNS 29007 2387 2 COOKERY cookery NN 29007 2387 3 . . . 29007 2388 1 To to IN 29007 2388 2 Boil Boil NNP 29007 2388 3 Fish Fish NNP 29007 2388 4 . . . 29007 2389 1 Be be VB 29007 2389 2 very very RB 29007 2389 3 careful careful JJ 29007 2389 4 that that IN 29007 2389 5 the the DT 29007 2389 6 fish fish NN 29007 2389 7 is be VBZ 29007 2389 8 thoroughly thoroughly RB 29007 2389 9 cleansed cleanse VBN 29007 2389 10 , , , 29007 2389 11 then then RB 29007 2389 12 place place VB 29007 2389 13 it -PRON- PRP 29007 2389 14 on on IN 29007 2389 15 the the DT 29007 2389 16 fish fish NN 29007 2389 17 - - HYPH 29007 2389 18 strainer strainer NN 29007 2389 19 , , , 29007 2389 20 and and CC 29007 2389 21 tie tie VB 29007 2389 22 a a DT 29007 2389 23 cloth cloth NN 29007 2389 24 , , , 29007 2389 25 or or CC 29007 2389 26 piece piece NN 29007 2389 27 of of IN 29007 2389 28 muslin muslin NNP 29007 2389 29 , , , 29007 2389 30 over over IN 29007 2389 31 it -PRON- PRP 29007 2389 32 . . . 29007 2390 1 ( ( -LRB- 29007 2390 2 This this DT 29007 2390 3 is be VBZ 29007 2390 4 to to TO 29007 2390 5 prevent prevent VB 29007 2390 6 any any DT 29007 2390 7 scum scum NN 29007 2390 8 settling settle VBG 29007 2390 9 on on IN 29007 2390 10 the the DT 29007 2390 11 fish fish NN 29007 2390 12 to to TO 29007 2390 13 disfigure disfigure VB 29007 2390 14 it -PRON- PRP 29007 2390 15 , , , 29007 2390 16 or or CC 29007 2390 17 spoil spoil VB 29007 2390 18 its -PRON- PRP$ 29007 2390 19 colour colour NN 29007 2390 20 . . . 29007 2390 21 ) ) -RRB- 29007 2391 1 Immerse immerse VB 29007 2391 2 it -PRON- PRP 29007 2391 3 in in IN 29007 2391 4 boiling boil VBG 29007 2391 5 water water NN 29007 2391 6 , , , 29007 2391 7 to to TO 29007 2391 8 which which WDT 29007 2391 9 two two CD 29007 2391 10 tablespoonfuls tablespoonful NNS 29007 2391 11 of of IN 29007 2391 12 salt salt NN 29007 2391 13 , , , 29007 2391 14 and and CC 29007 2391 15 two two CD 29007 2391 16 of of IN 29007 2391 17 vinegar vinegar NN 29007 2391 18 , , , 29007 2391 19 have have VBP 29007 2391 20 been be VBN 29007 2391 21 added add VBN 29007 2391 22 ; ; : 29007 2391 23 boil boil VB 29007 2391 24 it -PRON- PRP 29007 2391 25 for for IN 29007 2391 26 three three CD 29007 2391 27 minutes minute NNS 29007 2391 28 to to TO 29007 2391 29 set set VB 29007 2391 30 the the DT 29007 2391 31 albumen albuman NNS 29007 2391 32 on on IN 29007 2391 33 the the DT 29007 2391 34 outside outside NN 29007 2391 35 , , , 29007 2391 36 and and CC 29007 2391 37 so so RB 29007 2391 38 form form VB 29007 2391 39 a a DT 29007 2391 40 casing casing NN 29007 2391 41 to to TO 29007 2391 42 keep keep VB 29007 2391 43 in in IN 29007 2391 44 the the DT 29007 2391 45 juices juice NNS 29007 2391 46 and and CC 29007 2391 47 flavour flavour NN 29007 2391 48 of of IN 29007 2391 49 the the DT 29007 2391 50 fish fish NN 29007 2391 51 . . . 29007 2392 1 Then then RB 29007 2392 2 draw draw VB 29007 2392 3 the the DT 29007 2392 4 kettle kettle NN 29007 2392 5 to to IN 29007 2392 6 the the DT 29007 2392 7 side side NN 29007 2392 8 of of IN 29007 2392 9 the the DT 29007 2392 10 fire fire NN 29007 2392 11 and and CC 29007 2392 12 simmer simmer NN 29007 2392 13 gently gently RB 29007 2392 14 until until IN 29007 2392 15 the the DT 29007 2392 16 fish fish NN 29007 2392 17 is be VBZ 29007 2392 18 cooked cook VBN 29007 2392 19 . . . 29007 2393 1 For for IN 29007 2393 2 a a DT 29007 2393 3 thick thick JJ 29007 2393 4 piece piece NN 29007 2393 5 of of IN 29007 2393 6 fish fish NN 29007 2393 7 , , , 29007 2393 8 six six CD 29007 2393 9 minutes minute NNS 29007 2393 10 to to IN 29007 2393 11 each each DT 29007 2393 12 pound pound NN 29007 2393 13 , , , 29007 2393 14 and and CC 29007 2393 15 six six CD 29007 2393 16 minutes minute NNS 29007 2393 17 over over RB 29007 2393 18 , , , 29007 2393 19 is be VBZ 29007 2393 20 the the DT 29007 2393 21 time time NN 29007 2393 22 usually usually RB 29007 2393 23 allowed allow VBN 29007 2393 24 ; ; : 29007 2393 25 but but CC 29007 2393 26 no no DT 29007 2393 27 hard hard JJ 29007 2393 28 - - HYPH 29007 2393 29 and and CC 29007 2393 30 - - HYPH 29007 2393 31 fast fast NN 29007 2393 32 rule rule NN 29007 2393 33 can can MD 29007 2393 34 be be VB 29007 2393 35 laid lay VBN 29007 2393 36 down down RP 29007 2393 37 , , , 29007 2393 38 as as IN 29007 2393 39 the the DT 29007 2393 40 time time NN 29007 2393 41 it -PRON- PRP 29007 2393 42 will will MD 29007 2393 43 take take VB 29007 2393 44 to to TO 29007 2393 45 cook cook VB 29007 2393 46 depends depend VBZ 29007 2393 47 on on IN 29007 2393 48 the the DT 29007 2393 49 size size NN 29007 2393 50 and and CC 29007 2393 51 shape shape NN 29007 2393 52 , , , 29007 2393 53 as as RB 29007 2393 54 well well RB 29007 2393 55 as as IN 29007 2393 56 on on IN 29007 2393 57 the the DT 29007 2393 58 weight weight NN 29007 2393 59 of of IN 29007 2393 60 the the DT 29007 2393 61 fish fish NN 29007 2393 62 . . . 29007 2394 1 When when WRB 29007 2394 2 the the DT 29007 2394 3 fish fish NN 29007 2394 4 is be VBZ 29007 2394 5 cooked cook VBN 29007 2394 6 , , , 29007 2394 7 it -PRON- PRP 29007 2394 8 will will MD 29007 2394 9 have have VB 29007 2394 10 an an DT 29007 2394 11 opaque opaque JJ 29007 2394 12 appearance appearance NN 29007 2394 13 ; ; : 29007 2394 14 and and CC 29007 2394 15 on on IN 29007 2394 16 being be VBG 29007 2394 17 pulled pull VBN 29007 2394 18 , , , 29007 2394 19 will will MD 29007 2394 20 leave leave VB 29007 2394 21 the the DT 29007 2394 22 bone bone NN 29007 2394 23 readily readily RB 29007 2394 24 . . . 29007 2395 1 Care care NN 29007 2395 2 must must MD 29007 2395 3 be be VB 29007 2395 4 taken take VBN 29007 2395 5 to to TO 29007 2395 6 cook cook VB 29007 2395 7 it -PRON- PRP 29007 2395 8 sufficiently sufficiently RB 29007 2395 9 but but CC 29007 2395 10 not not RB 29007 2395 11 to to IN 29007 2395 12 over over RB 29007 2395 13 - - HYPH 29007 2395 14 boil boil VB 29007 2395 15 it -PRON- PRP 29007 2395 16 . . . 29007 2396 1 Under under IN 29007 2396 2 - - HYPH 29007 2396 3 done do VBN 29007 2396 4 fish fish NN 29007 2396 5 is be VBZ 29007 2396 6 very very RB 29007 2396 7 unpleasant unpleasant JJ 29007 2396 8 , , , 29007 2396 9 while while IN 29007 2396 10 over over RB 29007 2396 11 - - HYPH 29007 2396 12 cooked cook VBN 29007 2396 13 fish fish NN 29007 2396 14 is be VBZ 29007 2396 15 flavourless flavourless JJ 29007 2396 16 , , , 29007 2396 17 and and CC 29007 2396 18 breaks break VBZ 29007 2396 19 to to IN 29007 2396 20 pieces piece NNS 29007 2396 21 . . . 29007 2397 1 Salt salt NN 29007 2397 2 fish fish NN 29007 2397 3 is be VBZ 29007 2397 4 put put VBN 29007 2397 5 into into IN 29007 2397 6 lukewarm lukewarm JJ 29007 2397 7 water water NN 29007 2397 8 for for IN 29007 2397 9 the the DT 29007 2397 10 purpose purpose NN 29007 2397 11 of of IN 29007 2397 12 drawing draw VBG 29007 2397 13 out out RP 29007 2397 14 some some DT 29007 2397 15 of of IN 29007 2397 16 the the DT 29007 2397 17 salt salt NN 29007 2397 18 , , , 29007 2397 19 and and CC 29007 2397 20 must must MD 29007 2397 21 be be VB 29007 2397 22 simmered simmer VBN 29007 2397 23 until until IN 29007 2397 24 tender tender NN 29007 2397 25 . . . 29007 2398 1 Mackerel Mackerel NNP 29007 2398 2 should should MD 29007 2398 3 also also RB 29007 2398 4 be be VB 29007 2398 5 put put VBN 29007 2398 6 into into IN 29007 2398 7 lukewarm lukewarm JJ 29007 2398 8 water water NN 29007 2398 9 , , , 29007 2398 10 as as IN 29007 2398 11 the the DT 29007 2398 12 skin skin NN 29007 2398 13 is be VBZ 29007 2398 14 very very RB 29007 2398 15 tender tender JJ 29007 2398 16 , , , 29007 2398 17 and and CC 29007 2398 18 boiling boiling NN 29007 2398 19 water water NN 29007 2398 20 would would MD 29007 2398 21 break break VB 29007 2398 22 it -PRON- PRP 29007 2398 23 . . . 29007 2399 1 When when WRB 29007 2399 2 the the DT 29007 2399 3 fish fish NN 29007 2399 4 is be VBZ 29007 2399 5 cooked cook VBN 29007 2399 6 , , , 29007 2399 7 remove remove VB 29007 2399 8 the the DT 29007 2399 9 cloth cloth NN 29007 2399 10 , , , 29007 2399 11 or or CC 29007 2399 12 muslin muslin NN 29007 2399 13 , , , 29007 2399 14 and and CC 29007 2399 15 place place VB 29007 2399 16 the the DT 29007 2399 17 strainer strainer NN 29007 2399 18 across across IN 29007 2399 19 the the DT 29007 2399 20 kettle kettle NN 29007 2399 21 that that IN 29007 2399 22 the the DT 29007 2399 23 fish fish NN 29007 2399 24 may may MD 29007 2399 25 get get VB 29007 2399 26 well well RB 29007 2399 27 drained drain VBN 29007 2399 28 . . . 29007 2400 1 Cover cover VB 29007 2400 2 it -PRON- PRP 29007 2400 3 with with IN 29007 2400 4 a a DT 29007 2400 5 hot hot JJ 29007 2400 6 cover cover NN 29007 2400 7 , , , 29007 2400 8 and and CC 29007 2400 9 leave leave VB 29007 2400 10 it -PRON- PRP 29007 2400 11 in in IN 29007 2400 12 that that DT 29007 2400 13 position position NN 29007 2400 14 for for IN 29007 2400 15 a a DT 29007 2400 16 few few JJ 29007 2400 17 minutes minute NNS 29007 2400 18 . . . 29007 2401 1 Then then RB 29007 2401 2 dish dish VB 29007 2401 3 , , , 29007 2401 4 on on IN 29007 2401 5 a a DT 29007 2401 6 folded fold VBN 29007 2401 7 napkin napkin NN 29007 2401 8 ; ; : 29007 2401 9 or or CC 29007 2401 10 on on IN 29007 2401 11 a a DT 29007 2401 12 strainer strainer NN 29007 2401 13 , , , 29007 2401 14 if if IN 29007 2401 15 sauce sauce NN 29007 2401 16 is be VBZ 29007 2401 17 poured pour VBN 29007 2401 18 over over IN 29007 2401 19 it -PRON- PRP 29007 2401 20 . . . 29007 2402 1 Garnish garnish VB 29007 2402 2 tastefully tastefully RB 29007 2402 3 , , , 29007 2402 4 and and CC 29007 2402 5 serve serve VB 29007 2402 6 with with IN 29007 2402 7 an an DT 29007 2402 8 appropriate appropriate JJ 29007 2402 9 sauce sauce NN 29007 2402 10 . . . 29007 2403 1 Small small JJ 29007 2403 2 cod cod NN 29007 2403 3 , , , 29007 2403 4 or or CC 29007 2403 5 salmon salmon NN 29007 2403 6 , , , 29007 2403 7 if if IN 29007 2403 8 boiled boil VBN 29007 2403 9 whole whole NN 29007 2403 10 , , , 29007 2403 11 should should MD 29007 2403 12 be be VB 29007 2403 13 trussed truss VBN 29007 2403 14 in in IN 29007 2403 15 the the DT 29007 2403 16 form form NN 29007 2403 17 of of IN 29007 2403 18 the the DT 29007 2403 19 letter letter NN 29007 2403 20 S. S. NNP 29007 2403 21 Baked Baked NNP 29007 2403 22 Fish Fish NNP 29007 2403 23 . . . 29007 2404 1 The the DT 29007 2404 2 oven oven NN 29007 2404 3 should should MD 29007 2404 4 be be VB 29007 2404 5 kept keep VBN 29007 2404 6 at at IN 29007 2404 7 a a DT 29007 2404 8 moderate moderate JJ 29007 2404 9 heat heat NN 29007 2404 10 , , , 29007 2404 11 that that IN 29007 2404 12 the the DT 29007 2404 13 fish fish NN 29007 2404 14 may may MD 29007 2404 15 not not RB 29007 2404 16 be be VB 29007 2404 17 dried dry VBN 29007 2404 18 up up RP 29007 2404 19 . . . 29007 2405 1 Small small JJ 29007 2405 2 fish fish NN 29007 2405 3 may may MD 29007 2405 4 be be VB 29007 2405 5 cooked cook VBN 29007 2405 6 with with IN 29007 2405 7 great great JJ 29007 2405 8 advantage advantage NN 29007 2405 9 in in IN 29007 2405 10 the the DT 29007 2405 11 oven oven NN 29007 2405 12 , , , 29007 2405 13 if if IN 29007 2405 14 carefully carefully RB 29007 2405 15 covered cover VBN 29007 2405 16 with with IN 29007 2405 17 buttered butter VBN 29007 2405 18 paper paper NN 29007 2405 19 , , , 29007 2405 20 which which WDT 29007 2405 21 will will MD 29007 2405 22 keep keep VB 29007 2405 23 them -PRON- PRP 29007 2405 24 moist moist JJ 29007 2405 25 , , , 29007 2405 26 and and CC 29007 2405 27 prevent prevent VB 29007 2405 28 any any DT 29007 2405 29 baked baked JJ 29007 2405 30 flavour flavour NN 29007 2405 31 . . . 29007 2406 1 Fried fried JJ 29007 2406 2 Fish Fish NNP 29007 2406 3 . . . 29007 2407 1 Small small JJ 29007 2407 2 fish fish NN 29007 2407 3 , , , 29007 2407 4 such such JJ 29007 2407 5 as as IN 29007 2407 6 whiting whiting NN 29007 2407 7 , , , 29007 2407 8 smelts smelt NNS 29007 2407 9 , , , 29007 2407 10 & & CC 29007 2407 11 c. c. NNP 29007 2407 12 , , , 29007 2407 13 are be VBP 29007 2407 14 generally generally RB 29007 2407 15 fried fry VBN 29007 2407 16 whole whole RB 29007 2407 17 . . . 29007 2408 1 Larger large JJR 29007 2408 2 fish fish NN 29007 2408 3 , , , 29007 2408 4 such such JJ 29007 2408 5 as as IN 29007 2408 6 cod cod NN 29007 2408 7 and and CC 29007 2408 8 salmon salmon NN 29007 2408 9 , , , 29007 2408 10 are be VBP 29007 2408 11 fried fry VBN 29007 2408 12 in in IN 29007 2408 13 the the DT 29007 2408 14 shape shape NN 29007 2408 15 of of IN 29007 2408 16 cutlets cutlet NNS 29007 2408 17 . . . 29007 2409 1 Fish fish NN 29007 2409 2 to to TO 29007 2409 3 be be VB 29007 2409 4 fried fry VBN 29007 2409 5 , , , 29007 2409 6 must must MD 29007 2409 7 be be VB 29007 2409 8 covered cover VBN 29007 2409 9 with with IN 29007 2409 10 egg egg NN 29007 2409 11 and and CC 29007 2409 12 crumbs crumb NNS 29007 2409 13 , , , 29007 2409 14 or or CC 29007 2409 15 batter batter NN 29007 2409 16 . . . 29007 2410 1 A a DT 29007 2410 2 stewpan stewpan NN 29007 2410 3 , , , 29007 2410 4 half half NN 29007 2410 5 full full JJ 29007 2410 6 of of IN 29007 2410 7 fat fat NN 29007 2410 8 , , , 29007 2410 9 and and CC 29007 2410 10 not not RB 29007 2410 11 a a DT 29007 2410 12 frying frying JJ 29007 2410 13 - - HYPH 29007 2410 14 pan pan NN 29007 2410 15 , , , 29007 2410 16 should should MD 29007 2410 17 be be VB 29007 2410 18 used use VBN 29007 2410 19 for for IN 29007 2410 20 the the DT 29007 2410 21 purpose purpose NN 29007 2410 22 ( ( -LRB- 29007 2410 23 _ _ NNP 29007 2410 24 see see VBP 29007 2410 25 _ _ NNP 29007 2410 26 French French NNP 29007 2410 27 Frying Frying NNP 29007 2410 28 ) ) -RRB- 29007 2410 29 , , , 29007 2410 30 except except IN 29007 2410 31 in in IN 29007 2410 32 the the DT 29007 2410 33 case case NN 29007 2410 34 of of IN 29007 2410 35 the the DT 29007 2410 36 sole sole NN 29007 2410 37 ; ; : 29007 2410 38 and and CC 29007 2410 39 for for IN 29007 2410 40 that that DT 29007 2410 41 , , , 29007 2410 42 the the DT 29007 2410 43 new new JJ 29007 2410 44 fish fish NN 29007 2410 45 - - HYPH 29007 2410 46 fryer fryer NN 29007 2410 47 , , , 29007 2410 48 with with IN 29007 2410 49 a a DT 29007 2410 50 wire wire NN 29007 2410 51 strainer strainer NN 29007 2410 52 , , , 29007 2410 53 is be VBZ 29007 2410 54 far far RB 29007 2410 55 better well JJR 29007 2410 56 than than IN 29007 2410 57 the the DT 29007 2410 58 old old JJ 29007 2410 59 - - HYPH 29007 2410 60 fashioned fashioned JJ 29007 2410 61 pan pan NN 29007 2410 62 . . . 29007 2411 1 The the DT 29007 2411 2 bread bread NN 29007 2411 3 - - HYPH 29007 2411 4 crumbs crumb NNS 29007 2411 5 , , , 29007 2411 6 for for IN 29007 2411 7 fish fish NN 29007 2411 8 , , , 29007 2411 9 should should MD 29007 2411 10 be be VB 29007 2411 11 prepared prepare VBN 29007 2411 12 by by IN 29007 2411 13 rubbing rub VBG 29007 2411 14 stale stale JJ 29007 2411 15 bread bread NN 29007 2411 16 through through IN 29007 2411 17 a a DT 29007 2411 18 wire wire NN 29007 2411 19 sieve sieve NN 29007 2411 20 . . . 29007 2412 1 Boiled Boiled NNP 29007 2412 2 Turbot Turbot NNP 29007 2412 3 . . . 29007 2413 1 Boil Boil NNP 29007 2413 2 it -PRON- PRP 29007 2413 3 according accord VBG 29007 2413 4 to to IN 29007 2413 5 the the DT 29007 2413 6 directions direction NNS 29007 2413 7 for for IN 29007 2413 8 boiling boil VBG 29007 2413 9 fish fish NN 29007 2413 10 . . . 29007 2414 1 It -PRON- PRP 29007 2414 2 usually usually RB 29007 2414 3 takes take VBZ 29007 2414 4 from from IN 29007 2414 5 half half PDT 29007 2414 6 an an DT 29007 2414 7 hour hour NN 29007 2414 8 to to IN 29007 2414 9 an an DT 29007 2414 10 hour hour NN 29007 2414 11 , , , 29007 2414 12 according accord VBG 29007 2414 13 to to IN 29007 2414 14 its -PRON- PRP$ 29007 2414 15 size size NN 29007 2414 16 . . . 29007 2415 1 It -PRON- PRP 29007 2415 2 should should MD 29007 2415 3 be be VB 29007 2415 4 dished dish VBN 29007 2415 5 on on IN 29007 2415 6 a a DT 29007 2415 7 folded fold VBN 29007 2415 8 napkin napkin NNP 29007 2415 9 , , , 29007 2415 10 with with IN 29007 2415 11 the the DT 29007 2415 12 white white JJ 29007 2415 13 side side NN 29007 2415 14 uppermost uppermost NNPS 29007 2415 15 ; ; : 29007 2415 16 and and CC 29007 2415 17 garnished garnish VBN 29007 2415 18 with with IN 29007 2415 19 cut cut VBN 29007 2415 20 lemon lemon NN 29007 2415 21 , , , 29007 2415 22 parsley parsley NN 29007 2415 23 , , , 29007 2415 24 and and CC 29007 2415 25 coral coral NN 29007 2415 26 . . . 29007 2416 1 Serve serve VB 29007 2416 2 with with IN 29007 2416 3 it -PRON- PRP 29007 2416 4 lobster lobster NN 29007 2416 5 , , , 29007 2416 6 shrimp shrimp NN 29007 2416 7 , , , 29007 2416 8 or or CC 29007 2416 9 anchovy anchovy JJ 29007 2416 10 sauce sauce NN 29007 2416 11 . . . 29007 2417 1 Boiled Boiled NNP 29007 2417 2 Brill Brill NNP 29007 2417 3 . . . 29007 2418 1 This this DT 29007 2418 2 fish fish NN 29007 2418 3 is be VBZ 29007 2418 4 cooked cook VBN 29007 2418 5 like like IN 29007 2418 6 turbot turbot NN 29007 2418 7 ; ; , 29007 2418 8 garnished garnish VBN 29007 2418 9 in in IN 29007 2418 10 the the DT 29007 2418 11 same same JJ 29007 2418 12 way way NN 29007 2418 13 , , , 29007 2418 14 and and CC 29007 2418 15 served serve VBD 29007 2418 16 with with IN 29007 2418 17 the the DT 29007 2418 18 same same JJ 29007 2418 19 sauces sauce NNS 29007 2418 20 . . . 29007 2419 1 Boiled Boiled NNP 29007 2419 2 Salmon Salmon NNP 29007 2419 3 . . . 29007 2420 1 Boil Boil NNP 29007 2420 2 according accord VBG 29007 2420 3 to to IN 29007 2420 4 the the DT 29007 2420 5 directions direction NNS 29007 2420 6 given give VBN 29007 2420 7 for for IN 29007 2420 8 boiling boil VBG 29007 2420 9 fish fish NN 29007 2420 10 . . . 29007 2421 1 Truss Truss NNP 29007 2421 2 a a DT 29007 2421 3 small small JJ 29007 2421 4 salmon salmon NN 29007 2421 5 in in IN 29007 2421 6 the the DT 29007 2421 7 form form NN 29007 2421 8 of of IN 29007 2421 9 the the DT 29007 2421 10 letter letter NN 29007 2421 11 S. S. NNP 29007 2421 12 Dish Dish NNP 29007 2421 13 on on IN 29007 2421 14 a a DT 29007 2421 15 folded fold VBN 29007 2421 16 napkin napkin NN 29007 2421 17 ; ; : 29007 2421 18 and and CC 29007 2421 19 garnish garnish VB 29007 2421 20 with with IN 29007 2421 21 parsley parsley NN 29007 2421 22 and and CC 29007 2421 23 coral coral NN 29007 2421 24 . . . 29007 2422 1 Serve serve VB 29007 2422 2 with with IN 29007 2422 3 lobster lobster NN 29007 2422 4 , , , 29007 2422 5 shrimp shrimp NN 29007 2422 6 , , , 29007 2422 7 anchovy anchovy NN 29007 2422 8 , , , 29007 2422 9 or or CC 29007 2422 10 tartare tartare NN 29007 2422 11 sauce sauce NN 29007 2422 12 . . . 29007 2423 1 Boiled Boiled NNP 29007 2423 2 Cod Cod NNP 29007 2423 3 . . . 29007 2424 1 Boil Boil NNP 29007 2424 2 according accord VBG 29007 2424 3 to to IN 29007 2424 4 directions direction NNS 29007 2424 5 given give VBN 29007 2424 6 for for IN 29007 2424 7 boiling boil VBG 29007 2424 8 fish fish NN 29007 2424 9 . . . 29007 2425 1 A a DT 29007 2425 2 small small JJ 29007 2425 3 piece piece NN 29007 2425 4 is be VBZ 29007 2425 5 often often RB 29007 2425 6 served serve VBN 29007 2425 7 with with IN 29007 2425 8 thick thick JJ 29007 2425 9 egg egg NN 29007 2425 10 - - HYPH 29007 2425 11 sauce sauce NN 29007 2425 12 poured pour VBN 29007 2425 13 over over IN 29007 2425 14 it -PRON- PRP 29007 2425 15 , , , 29007 2425 16 and and CC 29007 2425 17 garnished garnish VBD 29007 2425 18 with with IN 29007 2425 19 the the DT 29007 2425 20 yolk yolk NN 29007 2425 21 of of IN 29007 2425 22 an an DT 29007 2425 23 egg egg NN 29007 2425 24 rubbed rub VBN 29007 2425 25 through through IN 29007 2425 26 a a DT 29007 2425 27 wire wire NN 29007 2425 28 sieve sieve NN 29007 2425 29 . . . 29007 2426 1 Salt Salt NNP 29007 2426 2 Cod Cod NNP 29007 2426 3 , , , 29007 2426 4 Haddock Haddock NNP 29007 2426 5 , , , 29007 2426 6 Plaice Plaice NNP 29007 2426 7 , , , 29007 2426 8 and and CC 29007 2426 9 any any DT 29007 2426 10 Fish fish NN 29007 2426 11 , , , 29007 2426 12 May May MD 29007 2426 13 be be VB 29007 2426 14 boiled boil VBN 29007 2426 15 according accord VBG 29007 2426 16 to to IN 29007 2426 17 directions direction NNS 29007 2426 18 given give VBN 29007 2426 19 for for IN 29007 2426 20 boiling boil VBG 29007 2426 21 fish fish NN 29007 2426 22 , , , 29007 2426 23 and and CC 29007 2426 24 served serve VBD 29007 2426 25 with with IN 29007 2426 26 egg egg NN 29007 2426 27 , , , 29007 2426 28 anchovy anchovy NN 29007 2426 29 , , , 29007 2426 30 or or CC 29007 2426 31 any any DT 29007 2426 32 other other JJ 29007 2426 33 appropriate appropriate JJ 29007 2426 34 sauce sauce NN 29007 2426 35 . . . 29007 2427 1 Curried curry VBN 29007 2427 2 Fish Fish NNP 29007 2427 3 . . . 29007 2428 1 _ _ NNP 29007 2428 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 2428 3   _SP 29007 2428 4 lb lb XX 29007 2428 5 . . . 29007 2429 1 of of IN 29007 2429 2 cold cold JJ 29007 2429 3 boiled boil VBN 29007 2429 4 fish fish NN 29007 2429 5 . . . 29007 2430 1 1 1 CD 29007 2430 2 small small JJ 29007 2430 3 onion onion NN 29007 2430 4 . . . 29007 2431 1 1 1 CD 29007 2431 2 small small JJ 29007 2431 3 apple apple NN 29007 2431 4 . . . 29007 2432 1 ½ ½ JJ 29007 2432 2 pint pint NN 29007 2432 3 of of IN 29007 2432 4 second second JJ 29007 2432 5 stock stock NN 29007 2432 6 . . . 29007 2433 1 A a DT 29007 2433 2 few few JJ 29007 2433 3 drops drop NNS 29007 2433 4 of of IN 29007 2433 5 lemon lemon NN 29007 2433 6 juice juice NN 29007 2433 7 . . . 29007 2434 1 1 1 CD 29007 2434 2   _SP 29007 2434 3 oz oz UH 29007 2434 4 . . . 29007 2435 1 of of IN 29007 2435 2 butter butter NN 29007 2435 3 . . . 29007 2436 1 1 1 CD 29007 2436 2 dessertspoonful dessertspoonful NN 29007 2436 3 of of IN 29007 2436 4 curry curry NN 29007 2436 5 powder powder NN 29007 2436 6 . . . 29007 2437 1 1 1 CD 29007 2437 2 dessertspoonful dessertspoonful NN 29007 2437 3 of of IN 29007 2437 4 flour flour NN 29007 2437 5 . . . 29007 2438 1 Salt salt NN 29007 2438 2 . . . 29007 2439 1 _ _ NNP 29007 2439 2 Method._--Slice method._--slice CD 29007 2439 3 the the DT 29007 2439 4 onion onion NN 29007 2439 5 and and CC 29007 2439 6 apple apple NN 29007 2439 7 ; ; : 29007 2439 8 fry fry VB 29007 2439 9 them -PRON- PRP 29007 2439 10 in in IN 29007 2439 11 the the DT 29007 2439 12 butter butter NN 29007 2439 13 , , , 29007 2439 14 and and CC 29007 2439 15 then then RB 29007 2439 16 rub rub VB 29007 2439 17 them -PRON- PRP 29007 2439 18 through through IN 29007 2439 19 a a DT 29007 2439 20 hair hair NN 29007 2439 21 sieve sieve NN 29007 2439 22 . . . 29007 2440 1 Mix mix VB 29007 2440 2 the the DT 29007 2440 3 flour flour NN 29007 2440 4 and and CC 29007 2440 5 curry curry NN 29007 2440 6 powder powder NN 29007 2440 7 smoothly smoothly RB 29007 2440 8 with with IN 29007 2440 9 the the DT 29007 2440 10 stock stock NN 29007 2440 11 . . . 29007 2441 1 Stir stir VB 29007 2441 2 over over IN 29007 2441 3 the the DT 29007 2441 4 fire fire NN 29007 2441 5 and and CC 29007 2441 6 boil boil VB 29007 2441 7 well well RB 29007 2441 8 . . . 29007 2442 1 Then then RB 29007 2442 2 add add VB 29007 2442 3 the the DT 29007 2442 4 onion onion NN 29007 2442 5 , , , 29007 2442 6 apple apple NN 29007 2442 7 , , , 29007 2442 8 lemon lemon NN 29007 2442 9 juice juice NN 29007 2442 10 , , , 29007 2442 11 and and CC 29007 2442 12 salt salt NN 29007 2442 13 . . . 29007 2443 1 Break break VB 29007 2443 2 the the DT 29007 2443 3 fish fish NN 29007 2443 4 into into IN 29007 2443 5 pieces piece NNS 29007 2443 6 , , , 29007 2443 7 and and CC 29007 2443 8 remove remove VB 29007 2443 9 the the DT 29007 2443 10 bones bone NNS 29007 2443 11 . . . 29007 2444 1 Put put VB 29007 2444 2 it -PRON- PRP 29007 2444 3 into into IN 29007 2444 4 the the DT 29007 2444 5 sauce sauce NN 29007 2444 6 , , , 29007 2444 7 and and CC 29007 2444 8 let let VB 29007 2444 9 it -PRON- PRP 29007 2444 10 warm warm VB 29007 2444 11 through through RP 29007 2444 12 . . . 29007 2445 1 Serve serve VB 29007 2445 2 with with IN 29007 2445 3 a a DT 29007 2445 4 border border NN 29007 2445 5 of of IN 29007 2445 6 rice rice NN 29007 2445 7 round round IN 29007 2445 8 it -PRON- PRP 29007 2445 9 . . . 29007 2446 1 Kedgeree Kedgeree NNP 29007 2446 2 . . . 29007 2447 1 _ _ NNP 29007 2447 2 Ingredients_--The Ingredients_--The NNP 29007 2447 3 remains remain VBZ 29007 2447 4 of of IN 29007 2447 5 cooked cooked JJ 29007 2447 6 fish fish NN 29007 2447 7 . . . 29007 2448 1 An an DT 29007 2448 2 equal equal JJ 29007 2448 3 quantity quantity NN 29007 2448 4 of of IN 29007 2448 5 boiled boil VBN 29007 2448 6 rice rice NN 29007 2448 7 . . . 29007 2449 1 2 2 CD 29007 2449 2 hard hard RB 29007 2449 3 - - HYPH 29007 2449 4 boiled boil VBN 29007 2449 5 eggs egg NNS 29007 2449 6 . . . 29007 2450 1 A a DT 29007 2450 2 little little JJ 29007 2450 3 butter butter NN 29007 2450 4 . . . 29007 2451 1 Pepper pepper NN 29007 2451 2 and and CC 29007 2451 3 salt salt NN 29007 2451 4 . . . 29007 2452 1 _ _ NNP 29007 2452 2 Method._--Break method._--break CD 29007 2452 3 the the DT 29007 2452 4 fish fish NN 29007 2452 5 into into IN 29007 2452 6 flakes flake NNS 29007 2452 7 , , , 29007 2452 8 removing remove VBG 29007 2452 9 all all PDT 29007 2452 10 the the DT 29007 2452 11 bones bone NNS 29007 2452 12 . . . 29007 2453 1 Melt melt VB 29007 2453 2 a a DT 29007 2453 3 little little JJ 29007 2453 4 butter butter NN 29007 2453 5 in in IN 29007 2453 6 a a DT 29007 2453 7 saucepan saucepan NN 29007 2453 8 . . . 29007 2454 1 Put put VB 29007 2454 2 in in IN 29007 2454 3 the the DT 29007 2454 4 rice rice NN 29007 2454 5 , , , 29007 2454 6 fish fish NN 29007 2454 7 , , , 29007 2454 8 and and CC 29007 2454 9 the the DT 29007 2454 10 whites white NNS 29007 2454 11 of of IN 29007 2454 12 the the DT 29007 2454 13 eggs egg NNS 29007 2454 14 cut cut VBN 29007 2454 15 small small JJ 29007 2454 16 , , , 29007 2454 17 pepper pepper NN 29007 2454 18 and and CC 29007 2454 19 salt salt NN 29007 2454 20 . . . 29007 2455 1 Stir stir VB 29007 2455 2 over over IN 29007 2455 3 the the DT 29007 2455 4 fire fire NN 29007 2455 5 until until IN 29007 2455 6 quite quite RB 29007 2455 7 hot hot JJ 29007 2455 8 . . . 29007 2456 1 Heap heap VB 29007 2456 2 it -PRON- PRP 29007 2456 3 on on IN 29007 2456 4 a a DT 29007 2456 5 hot hot JJ 29007 2456 6 dish dish NN 29007 2456 7 in in IN 29007 2456 8 the the DT 29007 2456 9 form form NN 29007 2456 10 of of IN 29007 2456 11 a a DT 29007 2456 12 pyramid pyramid NN 29007 2456 13 , , , 29007 2456 14 and and CC 29007 2456 15 sprinkle sprinkle VB 29007 2456 16 over over IN 29007 2456 17 it -PRON- PRP 29007 2456 18 the the DT 29007 2456 19 yolks yolk NNS 29007 2456 20 of of IN 29007 2456 21 the the DT 29007 2456 22 eggs egg NNS 29007 2456 23 , , , 29007 2456 24 rubbed rub VBD 29007 2456 25 through through IN 29007 2456 26 a a DT 29007 2456 27 wire wire NN 29007 2456 28 sieve sieve NN 29007 2456 29 . . . 29007 2457 1 Baked Baked NNP 29007 2457 2 Herrings Herrings NNP 29007 2457 3 . . . 29007 2458 1 _ _ NNP 29007 2458 2 Ingredients_--A Ingredients_--A NNP 29007 2458 3 few few JJ 29007 2458 4 herrings herring NNS 29007 2458 5 . . . 29007 2459 1 Browned brown VBN 29007 2459 2 bread bread NN 29007 2459 3 - - HYPH 29007 2459 4 crumbs crumb NNS 29007 2459 5 . . . 29007 2460 1 A a DT 29007 2460 2 little little JJ 29007 2460 3 butter butter NN 29007 2460 4 or or CC 29007 2460 5 dripping dripping NN 29007 2460 6 . . . 29007 2461 1 Parsley Parsley NNP 29007 2461 2 . . . 29007 2462 1 _ _ NNP 29007 2462 2 Method._--Split method._--split RB 29007 2462 3 open open JJ 29007 2462 4 the the DT 29007 2462 5 herrings herring NNS 29007 2462 6 , , , 29007 2462 7 and and CC 29007 2462 8 remove remove VB 29007 2462 9 the the DT 29007 2462 10 back back NN 29007 2462 11 - - HYPH 29007 2462 12 bone bone NN 29007 2462 13 . . . 29007 2463 1 Roll roll VB 29007 2463 2 them -PRON- PRP 29007 2463 3 up up RP 29007 2463 4 , , , 29007 2463 5 and and CC 29007 2463 6 place place VB 29007 2463 7 them -PRON- PRP 29007 2463 8 with with IN 29007 2463 9 their -PRON- PRP$ 29007 2463 10 roes roe NNS 29007 2463 11 on on IN 29007 2463 12 a a DT 29007 2463 13 greased grease VBN 29007 2463 14 baking baking NN 29007 2463 15 - - HYPH 29007 2463 16 sheet sheet NN 29007 2463 17 . . . 29007 2464 1 Cover cover VB 29007 2464 2 them -PRON- PRP 29007 2464 3 with with IN 29007 2464 4 greased greased JJ 29007 2464 5 paper paper NN 29007 2464 6 , , , 29007 2464 7 and and CC 29007 2464 8 put put VBD 29007 2464 9 them -PRON- PRP 29007 2464 10 into into IN 29007 2464 11 a a DT 29007 2464 12 moderate moderate JJ 29007 2464 13 oven oven NN 29007 2464 14 for for IN 29007 2464 15 ten ten CD 29007 2464 16 or or CC 29007 2464 17 fifteen fifteen CD 29007 2464 18 minutes minute NNS 29007 2464 19 until until IN 29007 2464 20 cooked cook VBN 29007 2464 21 . . . 29007 2465 1 Place place VB 29007 2465 2 the the DT 29007 2465 3 rolls roll NNS 29007 2465 4 on on IN 29007 2465 5 a a DT 29007 2465 6 folded fold VBN 29007 2465 7 napkin napkin NN 29007 2465 8 , , , 29007 2465 9 and and CC 29007 2465 10 sprinkle sprinkle VB 29007 2465 11 some some DT 29007 2465 12 brown brown JJ 29007 2465 13 bread bread NN 29007 2465 14 - - HYPH 29007 2465 15 crumbs crumb VBZ 29007 2465 16 in in IN 29007 2465 17 a a DT 29007 2465 18 straight straight JJ 29007 2465 19 line line NN 29007 2465 20 on on IN 29007 2465 21 each each DT 29007 2465 22 . . . 29007 2466 1 Garnish garnish VB 29007 2466 2 with with IN 29007 2466 3 the the DT 29007 2466 4 roes roe NNS 29007 2466 5 and and CC 29007 2466 6 sprigs sprig NNS 29007 2466 7 of of IN 29007 2466 8 parsley parsley NNP 29007 2466 9 . . . 29007 2467 1 Herrings herring NNS 29007 2467 2 baked bake VBD 29007 2467 3 in in IN 29007 2467 4 Vinegar Vinegar NNP 29007 2467 5 . . . 29007 2468 1 _ _ NNP 29007 2468 2 Ingredients_--A Ingredients_--A NNP 29007 2468 3 few few JJ 29007 2468 4 herrings herring NNS 29007 2468 5 . . . 29007 2469 1 1 1 CD 29007 2469 2 dessertspoonful dessertspoonful NN 29007 2469 3 of of IN 29007 2469 4 finely finely RB 29007 2469 5 - - HYPH 29007 2469 6 chopped chop VBN 29007 2469 7 parsley parsley NN 29007 2469 8 . . . 29007 2470 1 1 1 CD 29007 2470 2 small small JJ 29007 2470 3 onion onion NN 29007 2470 4 . . . 29007 2471 1 Vinegar Vinegar NNP 29007 2471 2 . . . 29007 2472 1 Pepper pepper NN 29007 2472 2 and and CC 29007 2472 3 salt salt NN 29007 2472 4 . . . 29007 2473 1 _ _ NNP 29007 2473 2 Method._--Grease Method._--Grease NNP 29007 2473 3 a a DT 29007 2473 4 pie pie NN 29007 2473 5 - - HYPH 29007 2473 6 dish dish NN 29007 2473 7 , , , 29007 2473 8 and and CC 29007 2473 9 put put VBD 29007 2473 10 some some DT 29007 2473 11 herrings herring NNS 29007 2473 12 at at IN 29007 2473 13 the the DT 29007 2473 14 bottom bottom NN 29007 2473 15 . . . 29007 2474 1 Sprinkle sprinkle VB 29007 2474 2 them -PRON- PRP 29007 2474 3 with with IN 29007 2474 4 the the DT 29007 2474 5 parsley parsley NN 29007 2474 6 and and CC 29007 2474 7 onion onion NN 29007 2474 8 finely finely RB 29007 2474 9 chopped chop VBD 29007 2474 10 , , , 29007 2474 11 and and CC 29007 2474 12 the the DT 29007 2474 13 pepper pepper NN 29007 2474 14 and and CC 29007 2474 15 salt salt NN 29007 2474 16 . . . 29007 2475 1 Put put VB 29007 2475 2 another another DT 29007 2475 3 layer layer NN 29007 2475 4 of of IN 29007 2475 5 herrings herring NNS 29007 2475 6 on on IN 29007 2475 7 the the DT 29007 2475 8 top top NN 29007 2475 9 , , , 29007 2475 10 and and CC 29007 2475 11 sprinkle sprinkle VB 29007 2475 12 them -PRON- PRP 29007 2475 13 similarly similarly RB 29007 2475 14 . . . 29007 2476 1 Proceed proceed VB 29007 2476 2 in in IN 29007 2476 3 the the DT 29007 2476 4 same same JJ 29007 2476 5 way way NN 29007 2476 6 until until IN 29007 2476 7 the the DT 29007 2476 8 dish dish NN 29007 2476 9 is be VBZ 29007 2476 10 full full JJ 29007 2476 11 . . . 29007 2477 1 Cover cover VB 29007 2477 2 them -PRON- PRP 29007 2477 3 with with IN 29007 2477 4 vinegar vinegar NN 29007 2477 5 . . . 29007 2478 1 Place place NN 29007 2478 2 over over IN 29007 2478 3 them -PRON- PRP 29007 2478 4 a a DT 29007 2478 5 dish dish NN 29007 2478 6 , , , 29007 2478 7 and and CC 29007 2478 8 bake bake VB 29007 2478 9 in in RP 29007 2478 10 a a DT 29007 2478 11 slow slow JJ 29007 2478 12 oven oven NN 29007 2478 13 for for IN 29007 2478 14 three three CD 29007 2478 15 or or CC 29007 2478 16 four four CD 29007 2478 17 hours hour NNS 29007 2478 18 . . . 29007 2479 1 Herrings herring NNS 29007 2479 2 cooked cook VBN 29007 2479 3 in in IN 29007 2479 4 this this DT 29007 2479 5 way way NN 29007 2479 6 are be VBP 29007 2479 7 used use VBN 29007 2479 8 cold cold JJ 29007 2479 9 . . . 29007 2480 1 Smelts Smelts NNP 29007 2480 2 Fried Fried NNP 29007 2480 3 . . . 29007 2481 1 _ _ NNP 29007 2481 2 Ingredients_--Smelts Ingredients_--Smelts NNP 29007 2481 3 . . . 29007 2482 1 Egg egg NN 29007 2482 2 . . . 29007 2483 1 Bread bread NN 29007 2483 2 - - HYPH 29007 2483 3 crumbs crumb NNS 29007 2483 4 . . . 29007 2484 1 Parsley Parsley NNP 29007 2484 2 . . . 29007 2485 1 _ _ NNP 29007 2485 2 Method._--Dry method._--dry CD 29007 2485 3 the the DT 29007 2485 4 smelts smelt NNS 29007 2485 5 well well UH 29007 2485 6 , , , 29007 2485 7 and and CC 29007 2485 8 fix fix VB 29007 2485 9 their -PRON- PRP$ 29007 2485 10 tails tail NNS 29007 2485 11 in in IN 29007 2485 12 their -PRON- PRP$ 29007 2485 13 mouths mouth NNS 29007 2485 14 . . . 29007 2486 1 Cover cover VB 29007 2486 2 them -PRON- PRP 29007 2486 3 with with IN 29007 2486 4 egg egg NN 29007 2486 5 and and CC 29007 2486 6 bread bread NN 29007 2486 7 - - HYPH 29007 2486 8 crumbs crumb NNS 29007 2486 9 , , , 29007 2486 10 and and CC 29007 2486 11 fry fry VB 29007 2486 12 them -PRON- PRP 29007 2486 13 a a DT 29007 2486 14 golden golden JJ 29007 2486 15 brown brown NN 29007 2486 16 in in IN 29007 2486 17 a a DT 29007 2486 18 frying frying JJ 29007 2486 19 - - HYPH 29007 2486 20 basket basket NN 29007 2486 21 in in IN 29007 2486 22 hot hot JJ 29007 2486 23 fat fat NN 29007 2486 24 ( ( -LRB- 29007 2486 25 _ _ NNP 29007 2486 26 see see VBP 29007 2486 27 _ _ NNP 29007 2486 28 French French NNP 29007 2486 29 Frying Frying NNP 29007 2486 30 ) ) -RRB- 29007 2486 31 . . . 29007 2487 1 Garnish garnish VB 29007 2487 2 with with IN 29007 2487 3 fried fry VBN 29007 2487 4 parsley parsley NN 29007 2487 5 , , , 29007 2487 6 and and CC 29007 2487 7 serve serve VB 29007 2487 8 with with IN 29007 2487 9 melted melted JJ 29007 2487 10 butter butter NN 29007 2487 11 or or CC 29007 2487 12 other other JJ 29007 2487 13 suitable suitable JJ 29007 2487 14 sauce sauce NN 29007 2487 15 . . . 29007 2488 1 Smelts Smelts NNP 29007 2488 2 au au NNP 29007 2488 3 gratin gratin NN 29007 2488 4 . . . 29007 2489 1 _ _ NNP 29007 2489 2 Ingredients_--Some ingredients_--some NN 29007 2489 3 smelts smelt NNS 29007 2489 4 . . . 29007 2490 1 A a DT 29007 2490 2 few few JJ 29007 2490 3 button button NN 29007 2490 4 mushrooms mushroom NNS 29007 2490 5 . . . 29007 2491 1 1 1 CD 29007 2491 2 shalot shalot NN 29007 2491 3 . . . 29007 2492 1 1 1 CD 29007 2492 2 sprig sprig NNP 29007 2492 3 of of IN 29007 2492 4 parsley parsley NNP 29007 2492 5 . . . 29007 2493 1 Lemon lemon NN 29007 2493 2 juice juice NN 29007 2493 3 . . . 29007 2494 1 Pepper pepper NN 29007 2494 2 and and CC 29007 2494 3 salt salt NN 29007 2494 4 . . . 29007 2495 1 Browned browned JJ 29007 2495 2 bread bread NN 29007 2495 3 crumbs crumb NNS 29007 2495 4 . . . 29007 2496 1 Glaze Glaze NNP 29007 2496 2 . . . 29007 2497 1 _ _ NNP 29007 2497 2 Method._--Lay Method._--Lay NNP 29007 2497 3 the the DT 29007 2497 4 smelts smelt NNS 29007 2497 5 on on IN 29007 2497 6 a a DT 29007 2497 7 greased grease VBN 29007 2497 8 baking baking NN 29007 2497 9 - - HYPH 29007 2497 10 sheet sheet NN 29007 2497 11 . . . 29007 2498 1 Sprinkle sprinkle VB 29007 2498 2 under under IN 29007 2498 3 and and CC 29007 2498 4 over over IN 29007 2498 5 them -PRON- PRP 29007 2498 6 the the DT 29007 2498 7 parsley parsley NN 29007 2498 8 , , , 29007 2498 9 shalot shalot NNP 29007 2498 10 , , , 29007 2498 11 and and CC 29007 2498 12 mushrooms mushroom NNS 29007 2498 13 , , , 29007 2498 14 finely finely RB 29007 2498 15 chopped chop VBN 29007 2498 16 , , , 29007 2498 17 with with IN 29007 2498 18 lemon lemon NN 29007 2498 19 juice juice NN 29007 2498 20 , , , 29007 2498 21 pepper pepper NN 29007 2498 22 , , , 29007 2498 23 and and CC 29007 2498 24 salt salt NN 29007 2498 25 . . . 29007 2499 1 Cover cover VB 29007 2499 2 them -PRON- PRP 29007 2499 3 with with IN 29007 2499 4 browned brown VBN 29007 2499 5 bread bread NN 29007 2499 6 - - HYPH 29007 2499 7 crumbs crumb NNS 29007 2499 8 , , , 29007 2499 9 and and CC 29007 2499 10 put put VBD 29007 2499 11 little little JJ 29007 2499 12 bits bit NNS 29007 2499 13 of of IN 29007 2499 14 butter butter NN 29007 2499 15 over over IN 29007 2499 16 them -PRON- PRP 29007 2499 17 . . . 29007 2500 1 Bake bake VB 29007 2500 2 them -PRON- PRP 29007 2500 3 in in IN 29007 2500 4 a a DT 29007 2500 5 moderate moderate JJ 29007 2500 6 oven oven NN 29007 2500 7 for for IN 29007 2500 8 seven seven CD 29007 2500 9 or or CC 29007 2500 10 ten ten CD 29007 2500 11 minutes minute NNS 29007 2500 12 . . . 29007 2501 1 Put put VB 29007 2501 2 them -PRON- PRP 29007 2501 3 on on IN 29007 2501 4 a a DT 29007 2501 5 hot hot JJ 29007 2501 6 dish dish NN 29007 2501 7 , , , 29007 2501 8 and and CC 29007 2501 9 pour pour VB 29007 2501 10 melted melt VBN 29007 2501 11 glaze glaze NN 29007 2501 12 over over IN 29007 2501 13 them -PRON- PRP 29007 2501 14 . . . 29007 2502 1 Ling Ling NNP 29007 2502 2 and and CC 29007 2502 3 Hake Hake NNP 29007 2502 4 . . . 29007 2503 1 These these DT 29007 2503 2 two two CD 29007 2503 3 fish fish NN 29007 2503 4 may may MD 29007 2503 5 be be VB 29007 2503 6 cooked cook VBN 29007 2503 7 according accord VBG 29007 2503 8 to to IN 29007 2503 9 any any DT 29007 2503 10 of of IN 29007 2503 11 the the DT 29007 2503 12 recipes recipe NNS 29007 2503 13 given give VBN 29007 2503 14 for for IN 29007 2503 15 dressing dress VBG 29007 2503 16 cod cod NN 29007 2503 17 . . . 29007 2504 1 Salmon Salmon NNP 29007 2504 2 à à NNP 29007 2504 3 la la NNP 29007 2504 4 Tartare Tartare NNP 29007 2504 5 . . . 29007 2505 1 _ _ NNP 29007 2505 2 Ingredients_--A Ingredients_--A NNP 29007 2505 3 piece piece NN 29007 2505 4 of of IN 29007 2505 5 salmon salmon NN 29007 2505 6 . . . 29007 2506 1 Some some DT 29007 2506 2 tartare tartare VBP 29007 2506 3 sauce sauce NN 29007 2506 4 . . . 29007 2507 1 Chopped chop VBN 29007 2507 2 parsley parsley NN 29007 2507 3 . . . 29007 2508 1 Coral coral JJ 29007 2508 2 . . . 29007 2509 1 _ _ NNP 29007 2509 2 Method._--Boil Method._--Boil NNP 29007 2509 3 the the DT 29007 2509 4 salmon salmon NN 29007 2509 5 carefully carefully RB 29007 2509 6 according accord VBG 29007 2509 7 to to IN 29007 2509 8 the the DT 29007 2509 9 directions direction NNS 29007 2509 10 given give VBN 29007 2509 11 for for IN 29007 2509 12 boiling boil VBG 29007 2509 13 fish fish NN 29007 2509 14 . . . 29007 2510 1 Garnish garnish VB 29007 2510 2 with with IN 29007 2510 3 coral coral NN 29007 2510 4 and and CC 29007 2510 5 parsley parsley NN 29007 2510 6 , , , 29007 2510 7 and and CC 29007 2510 8 serve serve VB 29007 2510 9 with with IN 29007 2510 10 tartare tartare NN 29007 2510 11 sauce sauce NN 29007 2510 12 ( ( -LRB- 29007 2510 13 _ _ NNP 29007 2510 14 see see VBP 29007 2510 15 _ _ NNP 29007 2510 16 Sauces Sauces NNPS 29007 2510 17 ) ) -RRB- 29007 2510 18 . . . 29007 2511 1 If if IN 29007 2511 2 the the DT 29007 2511 3 salmon salmon NN 29007 2511 4 is be VBZ 29007 2511 5 served serve VBN 29007 2511 6 cold cold JJ 29007 2511 7 , , , 29007 2511 8 the the DT 29007 2511 9 tartare tartare NN 29007 2511 10 sauce sauce NN 29007 2511 11 is be VBZ 29007 2511 12 poured pour VBN 29007 2511 13 over over IN 29007 2511 14 it -PRON- PRP 29007 2511 15 . . . 29007 2512 1 If if IN 29007 2512 2 hot hot JJ 29007 2512 3 , , , 29007 2512 4 it -PRON- PRP 29007 2512 5 is be VBZ 29007 2512 6 served serve VBN 29007 2512 7 in in IN 29007 2512 8 a a DT 29007 2512 9 sauce sauce NN 29007 2512 10 - - HYPH 29007 2512 11 boat boat NN 29007 2512 12 . . . 29007 2513 1 A a DT 29007 2513 2 slice slice NN 29007 2513 3 of of IN 29007 2513 4 salmon salmon NN 29007 2513 5 is be VBZ 29007 2513 6 frequently frequently RB 29007 2513 7 grilled grill VBN 29007 2513 8 , , , 29007 2513 9 and and CC 29007 2513 10 served serve VBN 29007 2513 11 with with IN 29007 2513 12 tartare tartare NN 29007 2513 13 sauce sauce NN 29007 2513 14 . . . 29007 2514 1 Pickled pickle VBN 29007 2514 2 Salmon Salmon NNP 29007 2514 3 . . . 29007 2515 1 _ _ NNP 29007 2515 2 Ingredients_--Some ingredients_--some NN 29007 2515 3 boiled boil VBN 29007 2515 4 salmon salmon NN 29007 2515 5 . . . 29007 2516 1 1 1 CD 29007 2516 2 dozen dozen NN 29007 2516 3 peppercorns peppercorns NNPS 29007 2516 4 . . . 29007 2517 1 2 2 CD 29007 2517 2 saltspoonfuls saltspoonful NNS 29007 2517 3 of of IN 29007 2517 4 salt salt NN 29007 2517 5 . . . 29007 2518 1 3 3 CD 29007 2518 2 bay bay NN 29007 2518 3 leaves leave NNS 29007 2518 4 . . . 29007 2519 1 Equal equal JJ 29007 2519 2 quantities quantity NNS 29007 2519 3 of of IN 29007 2519 4 vinegar vinegar NN 29007 2519 5 and and CC 29007 2519 6 the the DT 29007 2519 7 liquor liquor NN 29007 2519 8 the the DT 29007 2519 9 fish fish NN 29007 2519 10 was be VBD 29007 2519 11 boiled boil VBN 29007 2519 12 in in RP 29007 2519 13 . . . 29007 2520 1 _ _ NNP 29007 2520 2 Method._--Lay Method._--Lay NNP 29007 2520 3 the the DT 29007 2520 4 salmon salmon NN 29007 2520 5 in in IN 29007 2520 6 a a DT 29007 2520 7 deep deep JJ 29007 2520 8 pan pan NN 29007 2520 9 or or CC 29007 2520 10 pie pie NN 29007 2520 11 - - HYPH 29007 2520 12 dish dish NN 29007 2520 13 . . . 29007 2521 1 Boil boil VB 29007 2521 2 the the DT 29007 2521 3 fish fish NN 29007 2521 4 liquor liquor NN 29007 2521 5 , , , 29007 2521 6 vinegar vinegar NN 29007 2521 7 , , , 29007 2521 8 and and CC 29007 2521 9 other other JJ 29007 2521 10 ingredients ingredient NNS 29007 2521 11 for for IN 29007 2521 12 a a DT 29007 2521 13 quarter quarter NN 29007 2521 14 of of IN 29007 2521 15 an an DT 29007 2521 16 hour hour NN 29007 2521 17 . . . 29007 2522 1 Let let VB 29007 2522 2 it -PRON- PRP 29007 2522 3 get get VB 29007 2522 4 cold cold JJ 29007 2522 5 , , , 29007 2522 6 and and CC 29007 2522 7 then then RB 29007 2522 8 pour pour VB 29007 2522 9 over over IN 29007 2522 10 the the DT 29007 2522 11 salmon salmon NN 29007 2522 12 , , , 29007 2522 13 which which WDT 29007 2522 14 should should MD 29007 2522 15 be be VB 29007 2522 16 allowed allow VBN 29007 2522 17 to to TO 29007 2522 18 remain remain VB 29007 2522 19 in in IN 29007 2522 20 the the DT 29007 2522 21 pickle pickle NN 29007 2522 22 until until IN 29007 2522 23 the the DT 29007 2522 24 next next JJ 29007 2522 25 day day NN 29007 2522 26 . . . 29007 2523 1 Whitebait whitebait JJ 29007 2523 2 . . . 29007 2524 1 _ _ NNP 29007 2524 2 Ingredients_--Whitebait Ingredients_--Whitebait NNP 29007 2524 3 . . . 29007 2525 1 Flour flour NN 29007 2525 2 . . . 29007 2526 1 _ _ NNP 29007 2526 2 Method._--Put Method._--Put NNP 29007 2526 3 plenty plenty NN 29007 2526 4 of of IN 29007 2526 5 oil oil NN 29007 2526 6 or or CC 29007 2526 7 fat fat NN 29007 2526 8 into into IN 29007 2526 9 a a DT 29007 2526 10 stewpan stewpan NN 29007 2526 11 , , , 29007 2526 12 and and CC 29007 2526 13 make make VB 29007 2526 14 it -PRON- PRP 29007 2526 15 hot hot JJ 29007 2526 16 ( ( -LRB- 29007 2526 17 _ _ NNP 29007 2526 18 see see NN 29007 2526 19 _ _ NNP 29007 2526 20 French French NNP 29007 2526 21 Frying Frying NNP 29007 2526 22 ) ) -RRB- 29007 2526 23 . . . 29007 2527 1 The the DT 29007 2527 2 heat heat NN 29007 2527 3 of of IN 29007 2527 4 the the DT 29007 2527 5 fat fat NN 29007 2527 6 for for IN 29007 2527 7 whitebait whitebait NN 29007 2527 8 should should MD 29007 2527 9 be be VB 29007 2527 10 400 400 CD 29007 2527 11 ° ° NNS 29007 2527 12 . . . 29007 2528 1 Have have VB 29007 2528 2 a a DT 29007 2528 3 good good JJ 29007 2528 4 heap heap NN 29007 2528 5 of of IN 29007 2528 6 flour flour NN 29007 2528 7 on on IN 29007 2528 8 a a DT 29007 2528 9 cloth cloth NN 29007 2528 10 . . . 29007 2529 1 As as RB 29007 2529 2 soon soon RB 29007 2529 3 as as IN 29007 2529 4 the the DT 29007 2529 5 fat fat NN 29007 2529 6 is be VBZ 29007 2529 7 hot hot JJ 29007 2529 8 , , , 29007 2529 9 throw throw VB 29007 2529 10 the the DT 29007 2529 11 whitebait whitebait NN 29007 2529 12 into into IN 29007 2529 13 the the DT 29007 2529 14 flour flour NN 29007 2529 15 , , , 29007 2529 16 and and CC 29007 2529 17 , , , 29007 2529 18 taking take VBG 29007 2529 19 the the DT 29007 2529 20 cloth cloth NN 29007 2529 21 by by IN 29007 2529 22 each each DT 29007 2529 23 end end NN 29007 2529 24 , , , 29007 2529 25 shake shake VB 29007 2529 26 the the DT 29007 2529 27 whitebait whitebait NN 29007 2529 28 rapidly rapidly RB 29007 2529 29 until until IN 29007 2529 30 they -PRON- PRP 29007 2529 31 are be VBP 29007 2529 32 well well RB 29007 2529 33 floured floured JJ 29007 2529 34 . . . 29007 2530 1 Turn turn VB 29007 2530 2 them -PRON- PRP 29007 2530 3 quickly quickly RB 29007 2530 4 into into IN 29007 2530 5 a a DT 29007 2530 6 frying frying JJ 29007 2530 7 - - HYPH 29007 2530 8 basket basket NN 29007 2530 9 . . . 29007 2531 1 Shake shake VB 29007 2531 2 the the DT 29007 2531 3 basket basket NN 29007 2531 4 well well RB 29007 2531 5 for for IN 29007 2531 6 the the DT 29007 2531 7 loose loose JJ 29007 2531 8 flour flour NN 29007 2531 9 to to TO 29007 2531 10 drop drop VB 29007 2531 11 off off RP 29007 2531 12 , , , 29007 2531 13 and and CC 29007 2531 14 throw throw VB 29007 2531 15 the the DT 29007 2531 16 whitebait whitebait NN 29007 2531 17 into into IN 29007 2531 18 the the DT 29007 2531 19 fat fat NN 29007 2531 20 for for IN 29007 2531 21 a a DT 29007 2531 22 minute minute NN 29007 2531 23 . . . 29007 2532 1 As as RB 29007 2532 2 soon soon RB 29007 2532 3 as as IN 29007 2532 4 they -PRON- PRP 29007 2532 5 rise rise VBP 29007 2532 6 to to IN 29007 2532 7 the the DT 29007 2532 8 surface surface NN 29007 2532 9 , , , 29007 2532 10 remove remove VB 29007 2532 11 them -PRON- PRP 29007 2532 12 with with IN 29007 2532 13 a a DT 29007 2532 14 fish fish NN 29007 2532 15 - - HYPH 29007 2532 16 slice slice NN 29007 2532 17 , , , 29007 2532 18 and and CC 29007 2532 19 drain drain VB 29007 2532 20 them -PRON- PRP 29007 2532 21 on on IN 29007 2532 22 kitchen kitchen NN 29007 2532 23 paper paper NN 29007 2532 24 . . . 29007 2533 1 Serve serve VB 29007 2533 2 them -PRON- PRP 29007 2533 3 with with IN 29007 2533 4 brown brown JJ 29007 2533 5 bread bread NN 29007 2533 6 and and CC 29007 2533 7 butter butter NN 29007 2533 8 , , , 29007 2533 9 and and CC 29007 2533 10 slices slice NNS 29007 2533 11 of of IN 29007 2533 12 lemon lemon NN 29007 2533 13 . . . 29007 2534 1 Oyster Oyster NNP 29007 2534 2 Patties Patties NNP 29007 2534 3 . . . 29007 2535 1 _ _ NNP 29007 2535 2 Ingredients_--6 ingredients_--6 JJ 29007 2535 3 patty patty NNP 29007 2535 4 cases case NNS 29007 2535 5 . . . 29007 2536 1 2½ 2½ CD 29007 2536 2 dozen dozen NN 29007 2536 3 oysters oyster NNS 29007 2536 4 . . . 29007 2537 1 1 1 CD 29007 2537 2   _SP 29007 2537 3 oz oz UH 29007 2537 4 . . . 29007 2538 1 of of IN 29007 2538 2 butter butter NN 29007 2538 3 . . . 29007 2539 1 1 1 CD 29007 2539 2   _SP 29007 2539 3 oz oz UH 29007 2539 4 . . . 29007 2540 1 of of IN 29007 2540 2 flour flour NN 29007 2540 3 . . . 29007 2541 1 ¼ ¼ NNP 29007 2541 2 pint pint NN 29007 2541 3 of of IN 29007 2541 4 milk milk NN 29007 2541 5 . . . 29007 2542 1 ¼ ¼ NNP 29007 2542 2 pint pint NNP 29007 2542 3 of of IN 29007 2542 4 cream cream NN 29007 2542 5 . . . 29007 2543 1 A a DT 29007 2543 2 few few JJ 29007 2543 3 drops drop NNS 29007 2543 4 of of IN 29007 2543 5 lemon lemon NN 29007 2543 6 juice juice NN 29007 2543 7 . . . 29007 2544 1 Pepper pepper NN 29007 2544 2 and and CC 29007 2544 3 salt salt NN 29007 2544 4 . . . 29007 2545 1 A a DT 29007 2545 2 little little JJ 29007 2545 3 cayenne cayenne NN 29007 2545 4 . . . 29007 2546 1 _ _ NNP 29007 2546 2 Method._--Beard method._--beard CD 29007 2546 3 the the DT 29007 2546 4 oysters oyster NNS 29007 2546 5 , , , 29007 2546 6 and and CC 29007 2546 7 cut cut VBD 29007 2546 8 off off RP 29007 2546 9 the the DT 29007 2546 10 hard hard JJ 29007 2546 11 white white JJ 29007 2546 12 part part NN 29007 2546 13 ; ; : 29007 2546 14 cut cut VB 29007 2546 15 each each DT 29007 2546 16 oyster oyster NN 29007 2546 17 in in IN 29007 2546 18 two two CD 29007 2546 19 . . . 29007 2547 1 Strain strain VB 29007 2547 2 the the DT 29007 2547 3 oyster oyster JJ 29007 2547 4 liquor liquor NN 29007 2547 5 through through IN 29007 2547 6 muslin muslin NNP 29007 2547 7 . . . 29007 2548 1 Put put VB 29007 2548 2 the the DT 29007 2548 3 beards beard NNS 29007 2548 4 into into IN 29007 2548 5 the the DT 29007 2548 6 milk milk NN 29007 2548 7 , , , 29007 2548 8 and and CC 29007 2548 9 simmer simmer VB 29007 2548 10 them -PRON- PRP 29007 2548 11 in in IN 29007 2548 12 it -PRON- PRP 29007 2548 13 to to TO 29007 2548 14 extract extract VB 29007 2548 15 the the DT 29007 2548 16 flavour flavour NN 29007 2548 17 . . . 29007 2549 1 Then then RB 29007 2549 2 melt melt VB 29007 2549 3 the the DT 29007 2549 4 butter butter NN 29007 2549 5 in in IN 29007 2549 6 a a DT 29007 2549 7 saucepan saucepan NN 29007 2549 8 , , , 29007 2549 9 and and CC 29007 2549 10 mix mix VB 29007 2549 11 in in IN 29007 2549 12 the the DT 29007 2549 13 flour flour NN 29007 2549 14 smoothly smoothly RB 29007 2549 15 . . . 29007 2550 1 Strain strain VB 29007 2550 2 in in IN 29007 2550 3 the the DT 29007 2550 4 milk milk NN 29007 2550 5 , , , 29007 2550 6 and and CC 29007 2550 7 add add VB 29007 2550 8 the the DT 29007 2550 9 oyster oyster JJ 29007 2550 10 liquor liquor NN 29007 2550 11 . . . 29007 2551 1 Stir stir VB 29007 2551 2 and and CC 29007 2551 3 cook cook VB 29007 2551 4 well well RB 29007 2551 5 . . . 29007 2552 1 Then then RB 29007 2552 2 add add VB 29007 2552 3 the the DT 29007 2552 4 cream cream NN 29007 2552 5 , , , 29007 2552 6 and and CC 29007 2552 7 let let VB 29007 2552 8 it -PRON- PRP 29007 2552 9 boil boil VB 29007 2552 10 in in IN 29007 2552 11 the the DT 29007 2552 12 sauce sauce NN 29007 2552 13 . . . 29007 2553 1 Lastly lastly RB 29007 2553 2 , , , 29007 2553 3 add add VB 29007 2553 4 the the DT 29007 2553 5 pepper pepper NN 29007 2553 6 , , , 29007 2553 7 salt salt NN 29007 2553 8 , , , 29007 2553 9 cayenne cayenne NN 29007 2553 10 , , , 29007 2553 11 and and CC 29007 2553 12 the the DT 29007 2553 13 oysters oyster NNS 29007 2553 14 . . . 29007 2554 1 Fill fill VB 29007 2554 2 the the DT 29007 2554 3 patty patty JJ 29007 2554 4 cases case NNS 29007 2554 5 with with IN 29007 2554 6 the the DT 29007 2554 7 mixture mixture NN 29007 2554 8 . . . 29007 2555 1 Put put VB 29007 2555 2 the the DT 29007 2555 3 lid lid NN 29007 2555 4 on on IN 29007 2555 5 each each DT 29007 2555 6 , , , 29007 2555 7 and and CC 29007 2555 8 decorate decorate VB 29007 2555 9 with with IN 29007 2555 10 powdered powdered JJ 29007 2555 11 lobster lobster NN 29007 2555 12 coral coral NN 29007 2555 13 . . . 29007 2556 1 Serve serve VB 29007 2556 2 hot hot JJ 29007 2556 3 or or CC 29007 2556 4 cold cold JJ 29007 2556 5 . . . 29007 2557 1 Scalloped Scalloped NNP 29007 2557 2 Oysters Oysters NNPS 29007 2557 3 . . . 29007 2558 1 _ _ NNP 29007 2558 2 Ingredients_--Some ingredients_--some NN 29007 2558 3 oysters oyster NNS 29007 2558 4 . . . 29007 2559 1 A a DT 29007 2559 2 little little JJ 29007 2559 3 butter butter NN 29007 2559 4 , , , 29007 2559 5 and and CC 29007 2559 6 bread bread NN 29007 2559 7 - - HYPH 29007 2559 8 crumbs crumb NNS 29007 2559 9 . . . 29007 2560 1 _ _ NNP 29007 2560 2 Method._--Grease method._--grease CD 29007 2560 3 some some DT 29007 2560 4 scallop scallop NN 29007 2560 5 shells shell NNS 29007 2560 6 , , , 29007 2560 7 and and CC 29007 2560 8 place place VB 29007 2560 9 on on IN 29007 2560 10 each each DT 29007 2560 11 two two CD 29007 2560 12 or or CC 29007 2560 13 three three CD 29007 2560 14 oysters oyster NNS 29007 2560 15 . . . 29007 2561 1 Cover cover VB 29007 2561 2 them -PRON- PRP 29007 2561 3 with with IN 29007 2561 4 broad broad JJ 29007 2561 5 - - HYPH 29007 2561 6 crumbs crumb NNS 29007 2561 7 , , , 29007 2561 8 and and CC 29007 2561 9 put put VBD 29007 2561 10 a a DT 29007 2561 11 little little JJ 29007 2561 12 piece piece NN 29007 2561 13 of of IN 29007 2561 14 butter butter NN 29007 2561 15 on on IN 29007 2561 16 each each DT 29007 2561 17 . . . 29007 2562 1 Brown brown VB 29007 2562 2 them -PRON- PRP 29007 2562 3 in in IN 29007 2562 4 a a DT 29007 2562 5 quick quick JJ 29007 2562 6 oven oven NN 29007 2562 7 , , , 29007 2562 8 and and CC 29007 2562 9 serve serve VB 29007 2562 10 very very RB 29007 2562 11 hot hot JJ 29007 2562 12 . . . 29007 2563 1 Scalloped Scalloped NNP 29007 2563 2 Oysters Oysters NNP 29007 2563 3 à à NNP 29007 2563 4 la la NNP 29007 2563 5 Française Française NNP 29007 2563 6 . . . 29007 2564 1 _ _ NNP 29007 2564 2 Ingredients_--2½ Ingredients_--2½ NNP 29007 2564 3 dozen dozen NN 29007 2564 4 oysters oyster NNS 29007 2564 5 . . . 29007 2565 1 1 1 CD 29007 2565 2   _SP 29007 2565 3 oz oz UH 29007 2565 4 . . . 29007 2566 1 of of IN 29007 2566 2 butter butter NN 29007 2566 3 . . . 29007 2567 1 1 1 CD 29007 2567 2   _SP 29007 2567 3 oz oz UH 29007 2567 4 . . . 29007 2568 1 of of IN 29007 2568 2 flour flour NN 29007 2568 3 . . . 29007 2569 1 ¼ ¼ NNP 29007 2569 2 pint pint NN 29007 2569 3 of of IN 29007 2569 4 milk milk NN 29007 2569 5 . . . 29007 2570 1 2 2 CD 29007 2570 2 tablespoonfuls tablespoonful NNS 29007 2570 3 of of IN 29007 2570 4 cream cream NN 29007 2570 5 . . . 29007 2571 1 A a DT 29007 2571 2 few few JJ 29007 2571 3 drops drop NNS 29007 2571 4 of of IN 29007 2571 5 lemon lemon NN 29007 2571 6 juice juice NN 29007 2571 7 . . . 29007 2572 1 Pepper pepper NN 29007 2572 2 and and CC 29007 2572 3 salt salt NN 29007 2572 4 . . . 29007 2573 1 Some some DT 29007 2573 2 bread bread NN 29007 2573 3 crumbs crumb VBZ 29007 2573 4 . . . 29007 2574 1 _ _ NNP 29007 2574 2 Method._--Beard method._--beard CD 29007 2574 3 the the DT 29007 2574 4 oysters oyster NNS 29007 2574 5 , , , 29007 2574 6 and and CC 29007 2574 7 cut cut VBD 29007 2574 8 them -PRON- PRP 29007 2574 9 in in IN 29007 2574 10 two two CD 29007 2574 11 . . . 29007 2575 1 Strain strain VB 29007 2575 2 the the DT 29007 2575 3 oyster oyster JJ 29007 2575 4 liquor liquor NN 29007 2575 5 through through IN 29007 2575 6 muslin muslin NNP 29007 2575 7 . . . 29007 2576 1 Simmer simmer VB 29007 2576 2 the the DT 29007 2576 3 beards beard NNS 29007 2576 4 in in IN 29007 2576 5 the the DT 29007 2576 6 milk milk NN 29007 2576 7 . . . 29007 2577 1 Melt melt VB 29007 2577 2 the the DT 29007 2577 3 butter butter NN 29007 2577 4 in in IN 29007 2577 5 a a DT 29007 2577 6 small small JJ 29007 2577 7 stewpan stewpan NN 29007 2577 8 , , , 29007 2577 9 and and CC 29007 2577 10 mix mix VB 29007 2577 11 in in IN 29007 2577 12 the the DT 29007 2577 13 flour flour NN 29007 2577 14 smoothly smoothly RB 29007 2577 15 . . . 29007 2578 1 Strain strain VB 29007 2578 2 in in IN 29007 2578 3 the the DT 29007 2578 4 milk milk NN 29007 2578 5 , , , 29007 2578 6 add add VB 29007 2578 7 the the DT 29007 2578 8 oyster oyster JJ 29007 2578 9 liquor liquor NN 29007 2578 10 , , , 29007 2578 11 stir stir NNP 29007 2578 12 , , , 29007 2578 13 and and CC 29007 2578 14 cook cook VB 29007 2578 15 well well RB 29007 2578 16 . . . 29007 2579 1 Then then RB 29007 2579 2 add add VB 29007 2579 3 the the DT 29007 2579 4 cream cream NN 29007 2579 5 , , , 29007 2579 6 and and CC 29007 2579 7 let let VB 29007 2579 8 it -PRON- PRP 29007 2579 9 boil boil VB 29007 2579 10 in in IN 29007 2579 11 the the DT 29007 2579 12 sauce sauce NN 29007 2579 13 . . . 29007 2580 1 Lastly lastly RB 29007 2580 2 , , , 29007 2580 3 add add VB 29007 2580 4 lemon lemon NN 29007 2580 5 juice juice NN 29007 2580 6 , , , 29007 2580 7 pepper pepper NN 29007 2580 8 , , , 29007 2580 9 salt salt NN 29007 2580 10 , , , 29007 2580 11 cayenne cayenne NN 29007 2580 12 , , , 29007 2580 13 and and CC 29007 2580 14 oysters oyster NNS 29007 2580 15 . . . 29007 2581 1 Grease grease VB 29007 2581 2 some some DT 29007 2581 3 scallop scallop VBP 29007 2581 4 shells shell NNS 29007 2581 5 , , , 29007 2581 6 and and CC 29007 2581 7 sprinkle sprinkle VB 29007 2581 8 them -PRON- PRP 29007 2581 9 with with IN 29007 2581 10 bread bread NN 29007 2581 11 - - HYPH 29007 2581 12 crumbs crumb NNS 29007 2581 13 . . . 29007 2582 1 Fill fill VB 29007 2582 2 them -PRON- PRP 29007 2582 3 with with IN 29007 2582 4 the the DT 29007 2582 5 mixture mixture NN 29007 2582 6 , , , 29007 2582 7 and and CC 29007 2582 8 sprinkle sprinkle VB 29007 2582 9 some some DT 29007 2582 10 more more JJR 29007 2582 11 crumbs crumb NNS 29007 2582 12 over over IN 29007 2582 13 them -PRON- PRP 29007 2582 14 . . . 29007 2583 1 Brown Brown NNP 29007 2583 2 in in IN 29007 2583 3 a a DT 29007 2583 4 quick quick JJ 29007 2583 5 oven oven NN 29007 2583 6 . . . 29007 2584 1 Serve serve VB 29007 2584 2 on on IN 29007 2584 3 a a DT 29007 2584 4 folded fold VBN 29007 2584 5 napkin napkin NN 29007 2584 6 , , , 29007 2584 7 and and CC 29007 2584 8 garnish garnish VB 29007 2584 9 with with IN 29007 2584 10 parsley parsley NN 29007 2584 11 and and CC 29007 2584 12 cut cut VBD 29007 2584 13 lemon lemon NN 29007 2584 14 . . . 29007 2585 1 Mackerel Mackerel NNP 29007 2585 2 à à NNP 29007 2585 3 la la DT 29007 2585 4 Normande Normande NNP 29007 2585 5 . . . 29007 2586 1 _ _ NNP 29007 2586 2 Ingredients_--1 Ingredients_--1 NNP 29007 2586 3 dessertspoonful dessertspoonful NN 29007 2586 4 of of IN 29007 2586 5 bread bread NN 29007 2586 6 - - HYPH 29007 2586 7 crumbs crumb NNS 29007 2586 8 . . . 29007 2587 1 2 2 CD 29007 2587 2 mackerel mackerel NN 29007 2587 3 . . . 29007 2588 1 Half half PDT 29007 2588 2 a a DT 29007 2588 3 shalot shalot NN 29007 2588 4 , , , 29007 2588 5 chopped chop VBN 29007 2588 6 finely finely RB 29007 2588 7 . . . 29007 2589 1 1 1 CD 29007 2589 2 teaspoonful teaspoonful JJ 29007 2589 3 of of IN 29007 2589 4 finely finely RB 29007 2589 5 - - HYPH 29007 2589 6 chopped chop VBN 29007 2589 7 parsley parsley NN 29007 2589 8 . . . 29007 2590 1 ¼ ¼ NNP 29007 2590 2 teaspoonful teaspoonful NNP 29007 2590 3 dried dry VBN 29007 2590 4 and and CC 29007 2590 5 powdered powdered JJ 29007 2590 6 herbs herb NNS 29007 2590 7 . . . 29007 2591 1 ¼ ¼ NNP 29007 2591 2   _SP 29007 2591 3 oz oz NNP 29007 2591 4 . . . 29007 2592 1 of of IN 29007 2592 2 butter butter NN 29007 2592 3 or or CC 29007 2592 4 dripping dripping NN 29007 2592 5 . . . 29007 2593 1 Pepper pepper NN 29007 2593 2 and and CC 29007 2593 3 salt salt NN 29007 2593 4 . . . 29007 2594 1 _ _ NNP 29007 2594 2 Method._--Split method._--split RB 29007 2594 3 open open VBP 29007 2594 4 the the DT 29007 2594 5 mackerel mackerel NN 29007 2594 6 , , , 29007 2594 7 and and CC 29007 2594 8 remove remove VB 29007 2594 9 the the DT 29007 2594 10 back back NN 29007 2594 11 - - HYPH 29007 2594 12 bones bone NNS 29007 2594 13 as as RB 29007 2594 14 cleanly cleanly RB 29007 2594 15 as as IN 29007 2594 16 possible possible JJ 29007 2594 17 . . . 29007 2595 1 Grease grease VB 29007 2595 2 a a DT 29007 2595 3 baking baking NN 29007 2595 4 - - HYPH 29007 2595 5 tin tin NN 29007 2595 6 , , , 29007 2595 7 and and CC 29007 2595 8 lay lie VBD 29007 2595 9 one one CD 29007 2595 10 of of IN 29007 2595 11 the the DT 29007 2595 12 mackerel mackerel NN 29007 2595 13 , , , 29007 2595 14 skin skin NN 29007 2595 15 downwards downwards RB 29007 2595 16 , , , 29007 2595 17 on on IN 29007 2595 18 it -PRON- PRP 29007 2595 19 . . . 29007 2596 1 Mix mix VB 29007 2596 2 the the DT 29007 2596 3 herbs herb NNS 29007 2596 4 , , , 29007 2596 5 parsley parsley NN 29007 2596 6 , , , 29007 2596 7 shalot shalot NN 29007 2596 8 , , , 29007 2596 9 and and CC 29007 2596 10 bread bread NN 29007 2596 11 - - HYPH 29007 2596 12 crumbs crumb VBZ 29007 2596 13 together together RB 29007 2596 14 with with IN 29007 2596 15 pepper pepper NN 29007 2596 16 and and CC 29007 2596 17 salt salt NN 29007 2596 18 , , , 29007 2596 19 and and CC 29007 2596 20 sprinkle sprinkle VB 29007 2596 21 them -PRON- PRP 29007 2596 22 over over IN 29007 2596 23 the the DT 29007 2596 24 fish fish NN 29007 2596 25 . . . 29007 2597 1 Lay lay VB 29007 2597 2 the the DT 29007 2597 3 other other JJ 29007 2597 4 mackerel mackerel NN 29007 2597 5 on on IN 29007 2597 6 the the DT 29007 2597 7 top top NN 29007 2597 8 , , , 29007 2597 9 with with IN 29007 2597 10 the the DT 29007 2597 11 skin skin NN 29007 2597 12 uppermost uppermost VBN 29007 2597 13 . . . 29007 2598 1 Put put VB 29007 2598 2 little little JJ 29007 2598 3 bits bit NNS 29007 2598 4 of of IN 29007 2598 5 butter butter NN 29007 2598 6 or or CC 29007 2598 7 dripping drip VBG 29007 2598 8 about about IN 29007 2598 9 it -PRON- PRP 29007 2598 10 , , , 29007 2598 11 and and CC 29007 2598 12 bake bake VB 29007 2598 13 from from IN 29007 2598 14 ten ten CD 29007 2598 15 minutes minute NNS 29007 2598 16 to to IN 29007 2598 17 a a DT 29007 2598 18 quarter quarter NN 29007 2598 19 of of IN 29007 2598 20 an an DT 29007 2598 21 hour hour NN 29007 2598 22 . . . 29007 2599 1 For for IN 29007 2599 2 serving serve VBG 29007 2599 3 , , , 29007 2599 4 sprinkle sprinkle VB 29007 2599 5 over over IN 29007 2599 6 a a DT 29007 2599 7 few few JJ 29007 2599 8 brown brown JJ 29007 2599 9 bread bread NN 29007 2599 10 - - HYPH 29007 2599 11 crumbs crumb NNS 29007 2599 12 . . . 29007 2600 1 Haddock Haddock NNP 29007 2600 2 Stuffed Stuffed NNP 29007 2600 3 . . . 29007 2601 1 _ _ NNP 29007 2601 2 Ingredients_--1 Ingredients_--1 NNP 29007 2601 3 haddock haddock NNP 29007 2601 4 . . . 29007 2602 1 3 3 CD 29007 2602 2 tablespoonfuls tablespoonful NNS 29007 2602 3 of of IN 29007 2602 4 bread bread NN 29007 2602 5 - - HYPH 29007 2602 6 crumbs crumb NNS 29007 2602 7 . . . 29007 2603 1 1 1 CD 29007 2603 2 dessertspoonful dessertspoonful NN 29007 2603 3 of of IN 29007 2603 4 finely finely RB 29007 2603 5 - - HYPH 29007 2603 6 chopped chop VBN 29007 2603 7 parsley parsley NN 29007 2603 8 . . . 29007 2604 1 1 1 CD 29007 2604 2 teaspoonful teaspoonful JJ 29007 2604 3 of of IN 29007 2604 4 dried dry VBN 29007 2604 5 and and CC 29007 2604 6 powdered powdered JJ 29007 2604 7 herbs herb NNS 29007 2604 8 . . . 29007 2605 1 Pepper pepper NN 29007 2605 2 and and CC 29007 2605 3 salt salt NN 29007 2605 4 . . . 29007 2606 1 Part part NN 29007 2606 2 of of IN 29007 2606 3 an an DT 29007 2606 4 egg egg NN 29007 2606 5 , , , 29007 2606 6 or or CC 29007 2606 7 a a DT 29007 2606 8 little little JJ 29007 2606 9 milk milk NN 29007 2606 10 , , , 29007 2606 11 to to TO 29007 2606 12 bind bind VB 29007 2606 13 the the DT 29007 2606 14 stuffing stuffing NN 29007 2606 15 . . . 29007 2607 1 _ _ NNP 29007 2607 2 Method._--Mix Method._--Mix NNP 29007 2607 3 the the DT 29007 2607 4 crumbs crumb NNS 29007 2607 5 , , , 29007 2607 6 parsley parsley NN 29007 2607 7 , , , 29007 2607 8 herbs herb NNS 29007 2607 9 , , , 29007 2607 10 pepper pepper NN 29007 2607 11 and and CC 29007 2607 12 salt salt NN 29007 2607 13 , , , 29007 2607 14 with with IN 29007 2607 15 the the DT 29007 2607 16 egg egg NN 29007 2607 17 or or CC 29007 2607 18 milk milk NN 29007 2607 19 . . . 29007 2608 1 Put put VB 29007 2608 2 the the DT 29007 2608 3 stuffing stuffing NN 29007 2608 4 in in IN 29007 2608 5 the the DT 29007 2608 6 haddock haddock NN 29007 2608 7 , , , 29007 2608 8 and and CC 29007 2608 9 fasten fasten VB 29007 2608 10 it -PRON- PRP 29007 2608 11 with with IN 29007 2608 12 a a DT 29007 2608 13 small small JJ 29007 2608 14 skewer skewer NN 29007 2608 15 . . . 29007 2609 1 Then then RB 29007 2609 2 truss trus VBZ 29007 2609 3 it -PRON- PRP 29007 2609 4 with with IN 29007 2609 5 string string NN 29007 2609 6 , , , 29007 2609 7 or or CC 29007 2609 8 two two CD 29007 2609 9 skewers skewer NNS 29007 2609 10 , , , 29007 2609 11 in in IN 29007 2609 12 the the DT 29007 2609 13 form form NN 29007 2609 14 of of IN 29007 2609 15 the the DT 29007 2609 16 letter letter NN 29007 2609 17 S. S. NNP 29007 2609 18 Place Place NNP 29007 2609 19 it -PRON- PRP 29007 2609 20 on on IN 29007 2609 21 a a DT 29007 2609 22 greased grease VBN 29007 2609 23 baking baking NN 29007 2609 24 - - HYPH 29007 2609 25 tin tin NN 29007 2609 26 ; ; : 29007 2609 27 and and CC 29007 2609 28 put put VBD 29007 2609 29 a a DT 29007 2609 30 few few JJ 29007 2609 31 pieces piece NNS 29007 2609 32 of of IN 29007 2609 33 butter butter NN 29007 2609 34 or or CC 29007 2609 35 dripping drip VBG 29007 2609 36 on on IN 29007 2609 37 it -PRON- PRP 29007 2609 38 . . . 29007 2610 1 Bake bake VB 29007 2610 2 it -PRON- PRP 29007 2610 3 in in IN 29007 2610 4 a a DT 29007 2610 5 moderate moderate JJ 29007 2610 6 oven oven NN 29007 2610 7 for for IN 29007 2610 8 about about RB 29007 2610 9 twenty twenty CD 29007 2610 10 minutes minute NNS 29007 2610 11 . . . 29007 2611 1 To to TO 29007 2611 2 serve serve VB 29007 2611 3 , , , 29007 2611 4 place place VB 29007 2611 5 it -PRON- PRP 29007 2611 6 on on IN 29007 2611 7 a a DT 29007 2611 8 dish dish NN 29007 2611 9 and and CC 29007 2611 10 remove remove VB 29007 2611 11 the the DT 29007 2611 12 skewers skewer NNS 29007 2611 13 . . . 29007 2612 1 Garnish garnish VB 29007 2612 2 with with IN 29007 2612 3 parsley parsley NN 29007 2612 4 . . . 29007 2613 1 Cutlets Cutlets NNP 29007 2613 2 of of IN 29007 2613 3 Cod Cod NNP 29007 2613 4 . . . 29007 2614 1 _ _ NNP 29007 2614 2 Ingredients_--The ingredients_--the JJ 29007 2614 3 tail tail NN 29007 2614 4 of of IN 29007 2614 5 a a DT 29007 2614 6 cod cod NN 29007 2614 7 . . . 29007 2615 1 1 1 CD 29007 2615 2 egg egg NN 29007 2615 3 . . . 29007 2616 1 Bread bread NN 29007 2616 2 - - HYPH 29007 2616 3 crumbs crumb NNS 29007 2616 4 . . . 29007 2617 1 Pepper pepper NN 29007 2617 2 and and CC 29007 2617 3 salt salt NN 29007 2617 4 . . . 29007 2618 1 _ _ NNP 29007 2618 2 Method._--Cut Method._--Cut NNP 29007 2618 3 the the DT 29007 2618 4 tail tail NN 29007 2618 5 of of IN 29007 2618 6 a a DT 29007 2618 7 cod cod NN 29007 2618 8 into into IN 29007 2618 9 neat neat JJ 29007 2618 10 cutlets cutlet NNS 29007 2618 11 . . . 29007 2619 1 Season season VB 29007 2619 2 them -PRON- PRP 29007 2619 3 with with IN 29007 2619 4 pepper pepper NN 29007 2619 5 and and CC 29007 2619 6 salt salt NN 29007 2619 7 , , , 29007 2619 8 and and CC 29007 2619 9 cover cover VB 29007 2619 10 them -PRON- PRP 29007 2619 11 with with IN 29007 2619 12 egg egg NN 29007 2619 13 and and CC 29007 2619 14 bread bread NN 29007 2619 15 - - HYPH 29007 2619 16 crumbs crumb NNS 29007 2619 17 . . . 29007 2620 1 Fry fry VB 29007 2620 2 them -PRON- PRP 29007 2620 3 in in IN 29007 2620 4 a a DT 29007 2620 5 frying frying JJ 29007 2620 6 - - HYPH 29007 2620 7 basket basket NN 29007 2620 8 in in IN 29007 2620 9 hot hot JJ 29007 2620 10 fat fat NN 29007 2620 11 ( ( -LRB- 29007 2620 12 _ _ NNP 29007 2620 13 see see VBP 29007 2620 14 _ _ NNP 29007 2620 15 French French NNP 29007 2620 16 Frying Frying NNP 29007 2620 17 ) ) -RRB- 29007 2620 18 . . . 29007 2621 1 Serve serve VB 29007 2621 2 on on IN 29007 2621 3 a a DT 29007 2621 4 folded fold VBN 29007 2621 5 napkin napkin NN 29007 2621 6 , , , 29007 2621 7 and and CC 29007 2621 8 garnish garnish VB 29007 2621 9 with with IN 29007 2621 10 fried fry VBN 29007 2621 11 parsley parsley NN 29007 2621 12 . . . 29007 2622 1 Cutlets Cutlets NNP 29007 2622 2 of of IN 29007 2622 3 Cod Cod NNP 29007 2622 4 à à NNP 29007 2622 5 l'Italienne l'Italienne NNP 29007 2622 6 . . . 29007 2623 1 _ _ NNP 29007 2623 2 Ingredients_--The ingredients_--the JJ 29007 2623 3 tail tail NN 29007 2623 4 of of IN 29007 2623 5 a a DT 29007 2623 6 cod cod NN 29007 2623 7 . . . 29007 2624 1 A a DT 29007 2624 2 little little JJ 29007 2624 3 butter butter NN 29007 2624 4 . . . 29007 2625 1 Lemon lemon NN 29007 2625 2 juice juice NN 29007 2625 3 . . . 29007 2626 1 Pepper pepper NN 29007 2626 2 and and CC 29007 2626 3 salt salt NN 29007 2626 4 . . . 29007 2627 1 Some some DT 29007 2627 2 Italian italian JJ 29007 2627 3 sauce sauce NN 29007 2627 4 . . . 29007 2628 1 _ _ NNP 29007 2628 2 Method._--Divide Method._--Divide NNP 29007 2628 3 the the DT 29007 2628 4 cod cod NN 29007 2628 5 into into IN 29007 2628 6 neat neat JJ 29007 2628 7 cutlets cutlet NNS 29007 2628 8 . . . 29007 2629 1 Place place VB 29007 2629 2 them -PRON- PRP 29007 2629 3 on on IN 29007 2629 4 a a DT 29007 2629 5 greased grease VBN 29007 2629 6 baking baking NN 29007 2629 7 - - HYPH 29007 2629 8 sheet sheet NN 29007 2629 9 . . . 29007 2630 1 Sprinkle sprinkle VB 29007 2630 2 over over IN 29007 2630 3 them -PRON- PRP 29007 2630 4 a a DT 29007 2630 5 few few JJ 29007 2630 6 drops drop NNS 29007 2630 7 of of IN 29007 2630 8 lemon lemon NN 29007 2630 9 juice juice NN 29007 2630 10 , , , 29007 2630 11 pepper pepper NN 29007 2630 12 , , , 29007 2630 13 and and CC 29007 2630 14 salt salt NN 29007 2630 15 , , , 29007 2630 16 and and CC 29007 2630 17 cover cover VB 29007 2630 18 them -PRON- PRP 29007 2630 19 with with IN 29007 2630 20 buttered butter VBN 29007 2630 21 paper paper NN 29007 2630 22 . . . 29007 2631 1 Bake bake VB 29007 2631 2 them -PRON- PRP 29007 2631 3 in in IN 29007 2631 4 a a DT 29007 2631 5 moderate moderate JJ 29007 2631 6 oven oven NN 29007 2631 7 from from IN 29007 2631 8 ten ten CD 29007 2631 9 to to IN 29007 2631 10 twelve twelve CD 29007 2631 11 minutes minute NNS 29007 2631 12 . . . 29007 2632 1 Dish dish VB 29007 2632 2 them -PRON- PRP 29007 2632 3 in in IN 29007 2632 4 a a DT 29007 2632 5 circle circle NN 29007 2632 6 , , , 29007 2632 7 and and CC 29007 2632 8 pour pour VB 29007 2632 9 over over IN 29007 2632 10 them -PRON- PRP 29007 2632 11 some some DT 29007 2632 12 Italian italian JJ 29007 2632 13 sauce sauce NN 29007 2632 14 ( ( -LRB- 29007 2632 15 _ _ NNP 29007 2632 16 see see VBP 29007 2632 17 _ _ NNP 29007 2632 18 Sauces Sauces NNPS 29007 2632 19 ) ) -RRB- 29007 2632 20 . . . 29007 2633 1 Garnish garnish VB 29007 2633 2 with with IN 29007 2633 3 coral coral NN 29007 2633 4 and and CC 29007 2633 5 truffle truffle NN 29007 2633 6 . . . 29007 2634 1 Cutlets Cutlets NNP 29007 2634 2 of of IN 29007 2634 3 Cod Cod NNP 29007 2634 4 à à NNP 29007 2634 5 la la NNP 29007 2634 6 Genoise Genoise NNP 29007 2634 7 . . . 29007 2635 1 Cook cook VB 29007 2635 2 some some DT 29007 2635 3 cod cod NN 29007 2635 4 cutlets cutlet NNS 29007 2635 5 as as IN 29007 2635 6 in in IN 29007 2635 7 preceding precede VBG 29007 2635 8 recipe recipe NN 29007 2635 9 , , , 29007 2635 10 and and CC 29007 2635 11 serve serve VB 29007 2635 12 with with IN 29007 2635 13 Genoise Genoise NNP 29007 2635 14 sauce sauce NN 29007 2635 15 ( ( -LRB- 29007 2635 16 _ _ NNP 29007 2635 17 see see VBP 29007 2635 18 _ _ NNP 29007 2635 19 Sauces Sauces NNPS 29007 2635 20 ) ) -RRB- 29007 2635 21 . . . 29007 2636 1 Garnish garnish VB 29007 2636 2 with with IN 29007 2636 3 coral coral NN 29007 2636 4 and and CC 29007 2636 5 truffle truffle NN 29007 2636 6 . . . 29007 2637 1 Cod cod VB 29007 2637 2 with with IN 29007 2637 3 Tomatoes Tomatoes NNPS 29007 2637 4 . . . 29007 2638 1 _ _ NNP 29007 2638 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 2638 3   _SP 29007 2638 4 lb lb XX 29007 2638 5 . . . 29007 2639 1 of of IN 29007 2639 2 cod cod NN 29007 2639 3 cutlets cutlet NNS 29007 2639 4 . . . 29007 2640 1 5 5 CD 29007 2640 2 or or CC 29007 2640 3 6 6 CD 29007 2640 4 tomatoes tomato NNS 29007 2640 5 . . . 29007 2641 1 1 1 CD 29007 2641 2 tablespoonful tablespoonful JJ 29007 2641 3 of of IN 29007 2641 4 vinegar vinegar NN 29007 2641 5 . . . 29007 2642 1 Cayenne cayenne NN 29007 2642 2 pepper pepper NN 29007 2642 3 and and CC 29007 2642 4 salt salt NN 29007 2642 5 . . . 29007 2643 1 _ _ NNP 29007 2643 2 Method._--Rub Method._--Rub NNP 29007 2643 3 the the DT 29007 2643 4 tomatoes tomato NNS 29007 2643 5 through through IN 29007 2643 6 a a DT 29007 2643 7 hair hair NN 29007 2643 8 sieve sieve NN 29007 2643 9 . . . 29007 2644 1 Then then RB 29007 2644 2 put put VB 29007 2644 3 the the DT 29007 2644 4 _ _ NNP 29007 2644 5 purée purée NNP 29007 2644 6 _ _ NNP 29007 2644 7 thus thus RB 29007 2644 8 obtained obtain VBN 29007 2644 9 into into IN 29007 2644 10 a a DT 29007 2644 11 saucepan saucepan NN 29007 2644 12 , , , 29007 2644 13 and and CC 29007 2644 14 lay lie VBD 29007 2644 15 the the DT 29007 2644 16 pieces piece NNS 29007 2644 17 of of IN 29007 2644 18 cod cod NN 29007 2644 19 in in IN 29007 2644 20 it -PRON- PRP 29007 2644 21 . . . 29007 2645 1 There there EX 29007 2645 2 should should MD 29007 2645 3 be be VB 29007 2645 4 enough enough JJ 29007 2645 5 tomato tomato NNP 29007 2645 6 _ _ NNP 29007 2645 7 purée purée NNP 29007 2645 8 _ _ NNP 29007 2645 9 to to TO 29007 2645 10 cover cover VB 29007 2645 11 the the DT 29007 2645 12 cod cod NN 29007 2645 13 . . . 29007 2646 1 Simmer simmer NN 29007 2646 2 gently gently RB 29007 2646 3 until until IN 29007 2646 4 the the DT 29007 2646 5 cod cod NN 29007 2646 6 is be VBZ 29007 2646 7 tender tender JJ 29007 2646 8 . . . 29007 2647 1 Add add VB 29007 2647 2 the the DT 29007 2647 3 vinegar vinegar NN 29007 2647 4 and and CC 29007 2647 5 seasoning seasoning NN 29007 2647 6 , , , 29007 2647 7 dish dish NN 29007 2647 8 in in IN 29007 2647 9 a a DT 29007 2647 10 circle circle NN 29007 2647 11 , , , 29007 2647 12 and and CC 29007 2647 13 pour pour VB 29007 2647 14 the the DT 29007 2647 15 tomato tomato NN 29007 2647 16 over over RP 29007 2647 17 . . . 29007 2648 1 Cod Cod NNP 29007 2648 2 Fricassee Fricassee NNP 29007 2648 3 . . . 29007 2649 1 _ _ NNP 29007 2649 2 Ingredients_--Some ingredients_--some NN 29007 2649 3 boiled boil VBN 29007 2649 4 cod cod NN 29007 2649 5 , , , 29007 2649 6 either either CC 29007 2649 7 hot hot JJ 29007 2649 8 or or CC 29007 2649 9 cold cold JJ 29007 2649 10 . . . 29007 2650 1 Plain plain JJ 29007 2650 2 white white JJ 29007 2650 3 sauce sauce NN 29007 2650 4 ( ( -LRB- 29007 2650 5 _ _ NNP 29007 2650 6 see see VBP 29007 2650 7 _ _ NNP 29007 2650 8 Sauces Sauces NNPS 29007 2650 9 ) ) -RRB- 29007 2650 10 . . . 29007 2651 1 2 2 CD 29007 2651 2 hard hard RB 29007 2651 3 - - HYPH 29007 2651 4 boiled boil VBN 29007 2651 5 eggs egg NNS 29007 2651 6 . . . 29007 2652 1 _ _ NNP 29007 2652 2 Method._--Break method._--break CD 29007 2652 3 the the DT 29007 2652 4 fish fish NN 29007 2652 5 into into IN 29007 2652 6 flakes flake NNS 29007 2652 7 . . . 29007 2653 1 Make make VB 29007 2653 2 the the DT 29007 2653 3 sauce sauce NN 29007 2653 4 quite quite RB 29007 2653 5 hot hot JJ 29007 2653 6 . . . 29007 2654 1 Put put VB 29007 2654 2 the the DT 29007 2654 3 fish fish NN 29007 2654 4 into into IN 29007 2654 5 it -PRON- PRP 29007 2654 6 , , , 29007 2654 7 and and CC 29007 2654 8 warm warm VB 29007 2654 9 it -PRON- PRP 29007 2654 10 through through RP 29007 2654 11 . . . 29007 2655 1 There there EX 29007 2655 2 should should MD 29007 2655 3 be be VB 29007 2655 4 just just RB 29007 2655 5 enough enough JJ 29007 2655 6 sauce sauce NN 29007 2655 7 to to TO 29007 2655 8 moisten moisten VB 29007 2655 9 the the DT 29007 2655 10 cod cod NN 29007 2655 11 . . . 29007 2656 1 Heap heap VB 29007 2656 2 it -PRON- PRP 29007 2656 3 in in IN 29007 2656 4 a a DT 29007 2656 5 pyramid pyramid JJ 29007 2656 6 shape shape NN 29007 2656 7 on on IN 29007 2656 8 a a DT 29007 2656 9 hot hot JJ 29007 2656 10 dish dish NN 29007 2656 11 . . . 29007 2657 1 Garnish garnish VB 29007 2657 2 it -PRON- PRP 29007 2657 3 with with IN 29007 2657 4 rings ring NNS 29007 2657 5 cut cut VBN 29007 2657 6 from from IN 29007 2657 7 the the DT 29007 2657 8 hard hard RB 29007 2657 9 - - HYPH 29007 2657 10 boiled boil VBN 29007 2657 11 eggs egg NNS 29007 2657 12 . . . 29007 2658 1 Sprinkle sprinkle VB 29007 2658 2 over over IN 29007 2658 3 the the DT 29007 2658 4 top top NN 29007 2658 5 of of IN 29007 2658 6 the the DT 29007 2658 7 cod cod NN 29007 2658 8 the the DT 29007 2658 9 yolks yolk NNS 29007 2658 10 rubbed rub VBD 29007 2658 11 through through IN 29007 2658 12 a a DT 29007 2658 13 wire wire NN 29007 2658 14 sieve sieve NN 29007 2658 15 or or CC 29007 2658 16 strainer strainer NN 29007 2658 17 . . . 29007 2659 1 Cod Cod NNP 29007 2659 2 Sounds Sounds NNP 29007 2659 3 Boiled boil VBN 29007 2659 4 . . . 29007 2660 1 _ _ NNP 29007 2660 2 Ingredients_--Some ingredients_--some JJ 29007 2660 3 cod cod NN 29007 2660 4 sounds sound VBZ 29007 2660 5 ; ; : 29007 2660 6 milk milk NN 29007 2660 7 ; ; : 29007 2660 8 water water NN 29007 2660 9 . . . 29007 2661 1 Béchamel Béchamel NNP 29007 2661 2 sauce sauce NN 29007 2661 3 . . . 29007 2662 1 Pepper pepper NN 29007 2662 2 and and CC 29007 2662 3 salt salt NN 29007 2662 4 . . . 29007 2663 1 _ _ NNP 29007 2663 2 Method._--Soak Method._--Soak NNP 29007 2663 3 the the DT 29007 2663 4 sounds sound NNS 29007 2663 5 in in IN 29007 2663 6 water water NN 29007 2663 7 for for IN 29007 2663 8 about about RB 29007 2663 9 six six CD 29007 2663 10 hours hour NNS 29007 2663 11 . . . 29007 2664 1 Then then RB 29007 2664 2 boil boil VB 29007 2664 3 them -PRON- PRP 29007 2664 4 in in IN 29007 2664 5 milk milk NN 29007 2664 6 and and CC 29007 2664 7 water water NN 29007 2664 8 for for IN 29007 2664 9 half half PDT 29007 2664 10 an an DT 29007 2664 11 hour hour NN 29007 2664 12 or or CC 29007 2664 13 more more JJR 29007 2664 14 until until IN 29007 2664 15 quite quite RB 29007 2664 16 tender tender NN 29007 2664 17 . . . 29007 2665 1 Cut cut VB 29007 2665 2 them -PRON- PRP 29007 2665 3 in in IN 29007 2665 4 pieces piece NNS 29007 2665 5 about about IN 29007 2665 6 two two CD 29007 2665 7 inches inch NNS 29007 2665 8 square square JJ 29007 2665 9 , , , 29007 2665 10 and and CC 29007 2665 11 make make VB 29007 2665 12 them -PRON- PRP 29007 2665 13 hot hot JJ 29007 2665 14 in in IN 29007 2665 15 some some DT 29007 2665 16 _ _ NNP 29007 2665 17 Béchamel Béchamel NNP 29007 2665 18 _ _ NNP 29007 2665 19 sauce sauce NN 29007 2665 20 . . . 29007 2666 1 Pile pile VB 29007 2666 2 them -PRON- PRP 29007 2666 3 on on IN 29007 2666 4 a a DT 29007 2666 5 dish dish NN 29007 2666 6 in in IN 29007 2666 7 the the DT 29007 2666 8 form form NN 29007 2666 9 of of IN 29007 2666 10 a a DT 29007 2666 11 pyramid pyramid NN 29007 2666 12 , , , 29007 2666 13 with with IN 29007 2666 14 slices slice NNS 29007 2666 15 of of IN 29007 2666 16 hard hard RB 29007 2666 17 - - HYPH 29007 2666 18 boiled boil VBN 29007 2666 19 egg egg NN 29007 2666 20 , , , 29007 2666 21 cut cut VBN 29007 2666 22 lemon lemon NN 29007 2666 23 , , , 29007 2666 24 and and CC 29007 2666 25 parsley parsley NN 29007 2666 26 . . . 29007 2667 1 Marinaded Marinaded NNP 29007 2667 2 Cod Cod NNP 29007 2667 3 Sounds Sounds NNP 29007 2667 4 . . . 29007 2668 1 _ _ NNP 29007 2668 2 Ingredients_--Cod Ingredients_--Cod NNP 29007 2668 3 sounds sound VBZ 29007 2668 4 . . . 29007 2669 1 Milk milk NN 29007 2669 2 . . . 29007 2670 1 Water water NN 29007 2670 2 . . . 29007 2671 1 Oil oil NN 29007 2671 2 . . . 29007 2672 1 Vinegar Vinegar NNP 29007 2672 2 . . . 29007 2673 1 Shalot Shalot NNP 29007 2673 2 . . . 29007 2674 1 Parsley Parsley NNP 29007 2674 2 . . . 29007 2675 1 Pepper pepper NN 29007 2675 2 and and CC 29007 2675 3 salt salt NN 29007 2675 4 . . . 29007 2676 1 Butter butter NN 29007 2676 2 . . . 29007 2677 1 _ _ NNP 29007 2677 2 Method._--Soak Method._--Soak NNP 29007 2677 3 the the DT 29007 2677 4 cod cod NN 29007 2677 5 sounds sound VBZ 29007 2677 6 in in IN 29007 2677 7 water water NN 29007 2677 8 for for IN 29007 2677 9 about about RB 29007 2677 10 six six CD 29007 2677 11 hours hour NNS 29007 2677 12 , , , 29007 2677 13 and and CC 29007 2677 14 then then RB 29007 2677 15 boil boil VB 29007 2677 16 them -PRON- PRP 29007 2677 17 in in IN 29007 2677 18 milk milk NN 29007 2677 19 and and CC 29007 2677 20 water water NN 29007 2677 21 until until IN 29007 2677 22 tender tender NN 29007 2677 23 . . . 29007 2678 1 Cut cut VB 29007 2678 2 them -PRON- PRP 29007 2678 3 in in IN 29007 2678 4 pieces piece NNS 29007 2678 5 an an DT 29007 2678 6 inch inch NN 29007 2678 7 and and CC 29007 2678 8 a a DT 29007 2678 9 half half NN 29007 2678 10 square square NN 29007 2678 11 . . . 29007 2679 1 Mix mix VB 29007 2679 2 together together RB 29007 2679 3 equal equal JJ 29007 2679 4 quantities quantity NNS 29007 2679 5 of of IN 29007 2679 6 oil oil NN 29007 2679 7 and and CC 29007 2679 8 vinegar vinegar NN 29007 2679 9 , , , 29007 2679 10 and and CC 29007 2679 11 add add VB 29007 2679 12 to to IN 29007 2679 13 them -PRON- PRP 29007 2679 14 a a DT 29007 2679 15 shalot shalot NN 29007 2679 16 and and CC 29007 2679 17 some some DT 29007 2679 18 parsley parsley NN 29007 2679 19 , , , 29007 2679 20 very very RB 29007 2679 21 finely finely RB 29007 2679 22 chopped chop VBN 29007 2679 23 ; ; : 29007 2679 24 pepper pepper NN 29007 2679 25 , , , 29007 2679 26 and and CC 29007 2679 27 salt salt NN 29007 2679 28 . . . 29007 2680 1 Steep steep VB 29007 2680 2 the the DT 29007 2680 3 sounds sound NNS 29007 2680 4 in in IN 29007 2680 5 the the DT 29007 2680 6 _ _ NNP 29007 2680 7 marinade marinade NN 29007 2680 8 _ _ NNP 29007 2680 9 . . . 29007 2681 1 Just just RB 29007 2681 2 before before IN 29007 2681 3 serving serve VBG 29007 2681 4 , , , 29007 2681 5 dip dip VB 29007 2681 6 each each DT 29007 2681 7 one one NN 29007 2681 8 in in IN 29007 2681 9 _ _ NNP 29007 2681 10 Kromesky Kromesky NNP 29007 2681 11 _ _ NNP 29007 2681 12 batter batter NN 29007 2681 13 , , , 29007 2681 14 and and CC 29007 2681 15 fry fry VB 29007 2681 16 in in IN 29007 2681 17 hot hot JJ 29007 2681 18 fat fat NN 29007 2681 19 ( ( -LRB- 29007 2681 20 _ _ NNP 29007 2681 21 see see VBP 29007 2681 22 _ _ NNP 29007 2681 23 French French NNP 29007 2681 24 Frying Frying NNP 29007 2681 25 ) ) -RRB- 29007 2681 26 . . . 29007 2682 1 Dish dish VB 29007 2682 2 in in IN 29007 2682 3 a a DT 29007 2682 4 circle circle NN 29007 2682 5 , , , 29007 2682 6 and and CC 29007 2682 7 pour pour VB 29007 2682 8 over over IN 29007 2682 9 them -PRON- PRP 29007 2682 10 some some DT 29007 2682 11 piquant piquant JJ 29007 2682 12 sauce sauce NN 29007 2682 13 . . . 29007 2683 1 Decorate decorate NN 29007 2683 2 with with IN 29007 2683 3 truffle truffle NN 29007 2683 4 and and CC 29007 2683 5 coral coral NN 29007 2683 6 . . . 29007 2684 1 Cod cod VB 29007 2684 2 Stuffed Stuffed NNP 29007 2684 3 and and CC 29007 2684 4 Baked Baked NNP 29007 2684 5 . . . 29007 2685 1 _ _ NNP 29007 2685 2 Ingredients_--A Ingredients_--A NNP 29007 2685 3 thick thick JJ 29007 2685 4 slice slice NN 29007 2685 5 from from IN 29007 2685 6 the the DT 29007 2685 7 middle middle NN 29007 2685 8 of of IN 29007 2685 9 the the DT 29007 2685 10 cod cod NN 29007 2685 11 . . . 29007 2686 1 Some some DT 29007 2686 2 veal veal NN 29007 2686 3 stuffing stuff VBG 29007 2686 4 . . . 29007 2687 1 Browned brown VBN 29007 2687 2 bread bread NN 29007 2687 3 - - HYPH 29007 2687 4 crumbs crumb NNS 29007 2687 5 . . . 29007 2688 1 _ _ NNP 29007 2688 2 Method._--Fasten Method._--Fasten NNP 29007 2688 3 the the DT 29007 2688 4 stuffing stuff VBG 29007 2688 5 securely securely RB 29007 2688 6 in in IN 29007 2688 7 the the DT 29007 2688 8 cod cod NN 29007 2688 9 . . . 29007 2689 1 Place place VB 29007 2689 2 it -PRON- PRP 29007 2689 3 on on IN 29007 2689 4 a a DT 29007 2689 5 greased grease VBN 29007 2689 6 baking baking NN 29007 2689 7 - - HYPH 29007 2689 8 sheet sheet NN 29007 2689 9 , , , 29007 2689 10 and and CC 29007 2689 11 cover cover VB 29007 2689 12 it -PRON- PRP 29007 2689 13 with with IN 29007 2689 14 browned brown VBN 29007 2689 15 crumbs crumb NNS 29007 2689 16 . . . 29007 2690 1 Place place VB 29007 2690 2 small small JJ 29007 2690 3 pieces piece NNS 29007 2690 4 of of IN 29007 2690 5 butter butter NN 29007 2690 6 or or CC 29007 2690 7 dripping drip VBG 29007 2690 8 about about IN 29007 2690 9 it -PRON- PRP 29007 2690 10 , , , 29007 2690 11 and and CC 29007 2690 12 bake bake VB 29007 2690 13 it -PRON- PRP 29007 2690 14 in in IN 29007 2690 15 a a DT 29007 2690 16 moderate moderate JJ 29007 2690 17 oven oven NN 29007 2690 18 for for IN 29007 2690 19 about about RB 29007 2690 20 half half PDT 29007 2690 21 an an DT 29007 2690 22 hour hour NN 29007 2690 23 , , , 29007 2690 24 basting baste VBG 29007 2690 25 occasionally occasionally RB 29007 2690 26 . . . 29007 2691 1 Serve serve VB 29007 2691 2 with with IN 29007 2691 3 cut cut NN 29007 2691 4 lemon lemon NN 29007 2691 5 , , , 29007 2691 6 and and CC 29007 2691 7 garnish garnish VB 29007 2691 8 with with IN 29007 2691 9 parsley parsley NN 29007 2691 10 . . . 29007 2692 1 Note.--A Note.--A NNP 29007 2692 2 small small JJ 29007 2692 3 cod cod NN 29007 2692 4 may may MD 29007 2692 5 be be VB 29007 2692 6 stuffed stuff VBN 29007 2692 7 and and CC 29007 2692 8 cooked cook VBN 29007 2692 9 like like IN 29007 2692 10 a a DT 29007 2692 11 haddock haddock NN 29007 2692 12 . . . 29007 2693 1 Plaice Plaice NNP 29007 2693 2 . . . 29007 2694 1 This this DT 29007 2694 2 fish fish NN 29007 2694 3 may may MD 29007 2694 4 be be VB 29007 2694 5 boiled boil VBN 29007 2694 6 , , , 29007 2694 7 baked bake VBN 29007 2694 8 , , , 29007 2694 9 or or CC 29007 2694 10 fried fry VBN 29007 2694 11 . . . 29007 2695 1 Fried fried JJ 29007 2695 2 Fillets Fillets NNPS 29007 2695 3 of of IN 29007 2695 4 Plaice Plaice NNP 29007 2695 5 . . . 29007 2696 1 Fillet Fillet NNP 29007 2696 2 the the DT 29007 2696 3 plaice plaice NN 29007 2696 4 by by IN 29007 2696 5 cutting cut VBG 29007 2696 6 down down RP 29007 2696 7 the the DT 29007 2696 8 centre centre NN 29007 2696 9 of of IN 29007 2696 10 the the DT 29007 2696 11 fish fish NN 29007 2696 12 with with IN 29007 2696 13 a a DT 29007 2696 14 sharp sharp JJ 29007 2696 15 knife knife NN 29007 2696 16 and and CC 29007 2696 17 removing remove VBG 29007 2696 18 the the DT 29007 2696 19 flesh flesh NN 29007 2696 20 from from IN 29007 2696 21 either either DT 29007 2696 22 side side NN 29007 2696 23 . . . 29007 2697 1 Egg egg NN 29007 2697 2 and and CC 29007 2697 3 bread bread NN 29007 2697 4 - - HYPH 29007 2697 5 crumb crumb VBD 29007 2697 6 the the DT 29007 2697 7 fillets fillet NNS 29007 2697 8 , , , 29007 2697 9 and and CC 29007 2697 10 fry fry VB 29007 2697 11 in in IN 29007 2697 12 hot hot JJ 29007 2697 13 fat fat NN 29007 2697 14 ( ( -LRB- 29007 2697 15 _ _ NNP 29007 2697 16 see see VBP 29007 2697 17 _ _ NNP 29007 2697 18 French French NNP 29007 2697 19 Frying Frying NNP 29007 2697 20 ) ) -RRB- 29007 2697 21 . . . 29007 2698 1 Drain drain VB 29007 2698 2 on on IN 29007 2698 3 kitchen kitchen NN 29007 2698 4 paper paper NN 29007 2698 5 , , , 29007 2698 6 serve serve VB 29007 2698 7 on on IN 29007 2698 8 a a DT 29007 2698 9 folded fold VBN 29007 2698 10 napkin napkin NN 29007 2698 11 , , , 29007 2698 12 and and CC 29007 2698 13 garnish garnish VB 29007 2698 14 with with IN 29007 2698 15 fried fry VBN 29007 2698 16 parsley parsley NN 29007 2698 17 . . . 29007 2699 1 Fried fried JJ 29007 2699 2 Fillets Fillets NNPS 29007 2699 3 of of IN 29007 2699 4 Sole Sole NNP 29007 2699 5 . . . 29007 2700 1 Prepare prepare VB 29007 2700 2 like like IN 29007 2700 3 the the DT 29007 2700 4 fillets fillet NNS 29007 2700 5 of of IN 29007 2700 6 plaice plaice NN 29007 2700 7 , , , 29007 2700 8 with with IN 29007 2700 9 the the DT 29007 2700 10 exception exception NN 29007 2700 11 that that WDT 29007 2700 12 the the DT 29007 2700 13 sole sole NN 29007 2700 14 should should MD 29007 2700 15 be be VB 29007 2700 16 skinned skin VBN 29007 2700 17 before before IN 29007 2700 18 it -PRON- PRP 29007 2700 19 is be VBZ 29007 2700 20 filleted fillet VBN 29007 2700 21 . . . 29007 2701 1 Fish fish NN 29007 2701 2 Croquettes croquette NNS 29007 2701 3 . . . 29007 2702 1 _ _ NNP 29007 2702 2 Ingredients_--1 Ingredients_--1 NNP 29007 2702 3   _SP 29007 2702 4 lb lb XX 29007 2702 5 . . . 29007 2703 1 of of IN 29007 2703 2 cooked cooked JJ 29007 2703 3 fish fish NN 29007 2703 4 ( ( -LRB- 29007 2703 5 haddock haddock NN 29007 2703 6 , , , 29007 2703 7 cod cod NN 29007 2703 8 , , , 29007 2703 9 ling ling NN 29007 2703 10 , , , 29007 2703 11 or or CC 29007 2703 12 hake hake NN 29007 2703 13 are be VBP 29007 2703 14 the the DT 29007 2703 15 best good JJS 29007 2703 16 for for IN 29007 2703 17 the the DT 29007 2703 18 purpose purpose NN 29007 2703 19 ) ) -RRB- 29007 2703 20 . . . 29007 2704 1 1 1 CD 29007 2704 2   _SP 29007 2704 3 oz oz UH 29007 2704 4 . . . 29007 2705 1 of of IN 29007 2705 2 butter butter NN 29007 2705 3 . . . 29007 2706 1 2 2 CD 29007 2706 2 or or CC 29007 2706 3 3 3 CD 29007 2706 4 eggs egg NNS 29007 2706 5 . . . 29007 2707 1 Pepper pepper NN 29007 2707 2 and and CC 29007 2707 3 salt salt NN 29007 2707 4 . . . 29007 2708 1 Some some DT 29007 2708 2 white white JJ 29007 2708 3 crumbs crumb NNS 29007 2708 4 . . . 29007 2709 1 Parsley Parsley NNP 29007 2709 2 . . . 29007 2710 1 1 1 CD 29007 2710 2   _SP 29007 2710 3 lb lb XX 29007 2710 4 . . . 29007 2711 1 of of IN 29007 2711 2 boiled boil VBN 29007 2711 3 potatoes potato NNS 29007 2711 4 . . . 29007 2712 1 _ _ NNP 29007 2712 2 Method._--Rub Method._--Rub NNP 29007 2712 3 the the DT 29007 2712 4 potatoes potato NNS 29007 2712 5 through through IN 29007 2712 6 a a DT 29007 2712 7 sieve sieve NN 29007 2712 8 . . . 29007 2713 1 Break break VB 29007 2713 2 the the DT 29007 2713 3 fish fish NN 29007 2713 4 into into IN 29007 2713 5 flakes flake NNS 29007 2713 6 , , , 29007 2713 7 removing remove VBG 29007 2713 8 the the DT 29007 2713 9 bones bone NNS 29007 2713 10 . . . 29007 2714 1 Mix mix VB 29007 2714 2 the the DT 29007 2714 3 fish fish NN 29007 2714 4 and and CC 29007 2714 5 potatoes potato NNS 29007 2714 6 together together RB 29007 2714 7 ; ; : 29007 2714 8 blend blend VB 29007 2714 9 them -PRON- PRP 29007 2714 10 thoroughly thoroughly RB 29007 2714 11 with with IN 29007 2714 12 the the DT 29007 2714 13 butter butter NN 29007 2714 14 , , , 29007 2714 15 pepper pepper NN 29007 2714 16 , , , 29007 2714 17 salt salt NN 29007 2714 18 , , , 29007 2714 19 and and CC 29007 2714 20 a a DT 29007 2714 21 well well RB 29007 2714 22 - - HYPH 29007 2714 23 beaten beat VBN 29007 2714 24 egg egg NN 29007 2714 25 . . . 29007 2715 1 Form form VB 29007 2715 2 the the DT 29007 2715 3 mixture mixture NN 29007 2715 4 into into IN 29007 2715 5 balls ball NNS 29007 2715 6 or or CC 29007 2715 7 cakes cake NNS 29007 2715 8 . . . 29007 2716 1 Egg egg NN 29007 2716 2 and and CC 29007 2716 3 bread bread NN 29007 2716 4 - - HYPH 29007 2716 5 crumb crumb VBD 29007 2716 6 them -PRON- PRP 29007 2716 7 , , , 29007 2716 8 and and CC 29007 2716 9 fry fry VB 29007 2716 10 them -PRON- PRP 29007 2716 11 in in IN 29007 2716 12 hot hot JJ 29007 2716 13 fat fat NN 29007 2716 14 ( ( -LRB- 29007 2716 15 _ _ NNP 29007 2716 16 see see VBP 29007 2716 17 _ _ NNP 29007 2716 18 French French NNP 29007 2716 19 Frying Frying NNP 29007 2716 20 ) ) -RRB- 29007 2716 21 . . . 29007 2717 1 Serve serve VB 29007 2717 2 on on IN 29007 2717 3 a a DT 29007 2717 4 folded fold VBN 29007 2717 5 napkin napkin NN 29007 2717 6 , , , 29007 2717 7 and and CC 29007 2717 8 garnish garnish VB 29007 2717 9 with with IN 29007 2717 10 fried fry VBN 29007 2717 11 parsley parsley NN 29007 2717 12 . . . 29007 2718 1 Fish Fish NNP 29007 2718 2 Pudding Pudding NNP 29007 2718 3 . . . 29007 2719 1 Make make VB 29007 2719 2 a a DT 29007 2719 3 mixture mixture NN 29007 2719 4 of of IN 29007 2719 5 fish fish NN 29007 2719 6 and and CC 29007 2719 7 potatoes potato NNS 29007 2719 8 as as IN 29007 2719 9 in in IN 29007 2719 10 preceding precede VBG 29007 2719 11 recipe recipe NN 29007 2719 12 . . . 29007 2720 1 Put put VB 29007 2720 2 it -PRON- PRP 29007 2720 3 on on IN 29007 2720 4 a a DT 29007 2720 5 dish dish NN 29007 2720 6 that that WDT 29007 2720 7 will will MD 29007 2720 8 stand stand VB 29007 2720 9 the the DT 29007 2720 10 heat heat NN 29007 2720 11 of of IN 29007 2720 12 the the DT 29007 2720 13 oven oven NN 29007 2720 14 , , , 29007 2720 15 and and CC 29007 2720 16 mould mould VB 29007 2720 17 it -PRON- PRP 29007 2720 18 into into IN 29007 2720 19 the the DT 29007 2720 20 form form NN 29007 2720 21 of of IN 29007 2720 22 a a DT 29007 2720 23 fish fish NN 29007 2720 24 . . . 29007 2721 1 Bake bake VB 29007 2721 2 for for IN 29007 2721 3 half half PDT 29007 2721 4 an an DT 29007 2721 5 hour hour NN 29007 2721 6 . . . 29007 2722 1 Halibut Halibut NNP 29007 2722 2 . . . 29007 2723 1 This this DT 29007 2723 2 fish fish NN 29007 2723 3 may may MD 29007 2723 4 be be VB 29007 2723 5 cooked cook VBN 29007 2723 6 and and CC 29007 2723 7 served serve VBN 29007 2723 8 like like IN 29007 2723 9 cod cod NN 29007 2723 10 or or CC 29007 2723 11 turbot turbot NN 29007 2723 12 . . . 29007 2724 1 Red Red NNP 29007 2724 2 Mullets Mullets NNP 29007 2724 3 à à NNP 29007 2724 4 l'Italienne l'Italienne NNP 29007 2724 5 . . . 29007 2725 1 _ _ NNP 29007 2725 2 Ingredients_--4 Ingredients_--4 NNP 29007 2725 3 or or CC 29007 2725 4 6 6 CD 29007 2725 5 red red JJ 29007 2725 6 mullets mullet NNS 29007 2725 7 . . . 29007 2726 1 2 2 CD 29007 2726 2 dessertspoonfuls dessertspoonful NNS 29007 2726 3 of of IN 29007 2726 4 mushroom mushroom NN 29007 2726 5 catsup catsup NN 29007 2726 6 . . . 29007 2727 1 A a DT 29007 2727 2 little little JJ 29007 2727 3 butter butter NN 29007 2727 4 . . . 29007 2728 1 Lemon lemon NN 29007 2728 2 juice juice NN 29007 2728 3 . . . 29007 2729 1 Pepper pepper NN 29007 2729 2 and and CC 29007 2729 3 salt salt NN 29007 2729 4 . . . 29007 2730 1 Some some DT 29007 2730 2 Italian italian JJ 29007 2730 3 sauce sauce NN 29007 2730 4 . . . 29007 2731 1 _ _ NNP 29007 2731 2 Method._--Lay Method._--Lay NNP 29007 2731 3 the the DT 29007 2731 4 mullets mullet NNS 29007 2731 5 in in IN 29007 2731 6 a a DT 29007 2731 7 well well RB 29007 2731 8 - - HYPH 29007 2731 9 buttered butter VBN 29007 2731 10 baking baking NN 29007 2731 11 - - HYPH 29007 2731 12 sheet sheet NN 29007 2731 13 ; ; : 29007 2731 14 moisten moisten VB 29007 2731 15 them -PRON- PRP 29007 2731 16 with with IN 29007 2731 17 the the DT 29007 2731 18 catsup catsup NN 29007 2731 19 , , , 29007 2731 20 and and CC 29007 2731 21 sprinkle sprinkle VB 29007 2731 22 with with IN 29007 2731 23 lemon lemon NN 29007 2731 24 juice juice NN 29007 2731 25 , , , 29007 2731 26 pepper pepper NN 29007 2731 27 , , , 29007 2731 28 and and CC 29007 2731 29 salt salt NN 29007 2731 30 . . . 29007 2732 1 Put put VB 29007 2732 2 some some DT 29007 2732 3 little little JJ 29007 2732 4 bits bit NNS 29007 2732 5 of of IN 29007 2732 6 butter butter NN 29007 2732 7 over over IN 29007 2732 8 them -PRON- PRP 29007 2732 9 . . . 29007 2733 1 Bake bake VB 29007 2733 2 in in IN 29007 2733 3 a a DT 29007 2733 4 moderate moderate JJ 29007 2733 5 oven oven NN 29007 2733 6 for for IN 29007 2733 7 a a DT 29007 2733 8 quarter quarter NN 29007 2733 9 of of IN 29007 2733 10 an an DT 29007 2733 11 hour hour NN 29007 2733 12 or or CC 29007 2733 13 more more JJR 29007 2733 14 until until IN 29007 2733 15 cooked cook VBN 29007 2733 16 . . . 29007 2734 1 Lay lay VB 29007 2734 2 them -PRON- PRP 29007 2734 3 on on IN 29007 2734 4 a a DT 29007 2734 5 hot hot JJ 29007 2734 6 dish dish NN 29007 2734 7 . . . 29007 2735 1 Mix mix VB 29007 2735 2 the the DT 29007 2735 3 liquor liquor NN 29007 2735 4 from from IN 29007 2735 5 the the DT 29007 2735 6 mullets mullet NNS 29007 2735 7 with with IN 29007 2735 8 some some DT 29007 2735 9 Italian italian JJ 29007 2735 10 sauce sauce NN 29007 2735 11 ( ( -LRB- 29007 2735 12 _ _ NNP 29007 2735 13 see see VBP 29007 2735 14 _ _ NNP 29007 2735 15 Sauces Sauces NNPS 29007 2735 16 ) ) -RRB- 29007 2735 17 , , , 29007 2735 18 and and CC 29007 2735 19 pour pour VB 29007 2735 20 over over RP 29007 2735 21 . . . 29007 2736 1 Garnish garnish VB 29007 2736 2 with with IN 29007 2736 3 truffle truffle NN 29007 2736 4 and and CC 29007 2736 5 coral coral NN 29007 2736 6 . . . 29007 2737 1 Red Red NNP 29007 2737 2 Mullets Mullets NNP 29007 2737 3 à à NNP 29007 2737 4 la la NNP 29007 2737 5 Genoise Genoise NNP 29007 2737 6 . . . 29007 2738 1 _ _ NNP 29007 2738 2 Ingredients_--Red Ingredients_--Red NNP 29007 2738 3 mullets mullet NNS 29007 2738 4 . . . 29007 2739 1 ½ ½ JJ 29007 2739 2 glass glass NN 29007 2739 3 of of IN 29007 2739 4 port port NN 29007 2739 5 . . . 29007 2740 1 A a DT 29007 2740 2 few few JJ 29007 2740 3 drops drop NNS 29007 2740 4 of of IN 29007 2740 5 lemon lemon NN 29007 2740 6 juice juice NN 29007 2740 7 . . . 29007 2741 1 Pepper pepper NN 29007 2741 2 . . . 29007 2742 1 Some some DT 29007 2742 2 Genoise Genoise NNP 29007 2742 3 sauce sauce NN 29007 2742 4 . . . 29007 2743 1 A a DT 29007 2743 2 little little JJ 29007 2743 3 butter butter NN 29007 2743 4 . . . 29007 2744 1 _ _ NNP 29007 2744 2 Method._--Lay Method._--Lay NNP 29007 2744 3 the the DT 29007 2744 4 mullets mullet NNS 29007 2744 5 on on IN 29007 2744 6 a a DT 29007 2744 7 well well RB 29007 2744 8 - - HYPH 29007 2744 9 greased grease VBN 29007 2744 10 baking baking NN 29007 2744 11 - - HYPH 29007 2744 12 sheet sheet NN 29007 2744 13 . . . 29007 2745 1 Moisten moisten VB 29007 2745 2 them -PRON- PRP 29007 2745 3 with with IN 29007 2745 4 the the DT 29007 2745 5 port port NN 29007 2745 6 wine wine NN 29007 2745 7 and and CC 29007 2745 8 lemon lemon NN 29007 2745 9 juice juice NN 29007 2745 10 , , , 29007 2745 11 and and CC 29007 2745 12 put put VBD 29007 2745 13 little little JJ 29007 2745 14 bits bit NNS 29007 2745 15 of of IN 29007 2745 16 butter butter NN 29007 2745 17 about about IN 29007 2745 18 them -PRON- PRP 29007 2745 19 . . . 29007 2746 1 Bake bake VB 29007 2746 2 them -PRON- PRP 29007 2746 3 in in IN 29007 2746 4 a a DT 29007 2746 5 moderate moderate JJ 29007 2746 6 oven oven NN 29007 2746 7 until until IN 29007 2746 8 cooked cook VBN 29007 2746 9 . . . 29007 2747 1 Lay lay VB 29007 2747 2 them -PRON- PRP 29007 2747 3 on on IN 29007 2747 4 a a DT 29007 2747 5 hot hot JJ 29007 2747 6 dish dish NN 29007 2747 7 . . . 29007 2748 1 Mix mix VB 29007 2748 2 the the DT 29007 2748 3 liquor liquor NN 29007 2748 4 from from IN 29007 2748 5 the the DT 29007 2748 6 mullets mullet NNS 29007 2748 7 with with IN 29007 2748 8 the the DT 29007 2748 9 Genoise Genoise NNP 29007 2748 10 sauce sauce NN 29007 2748 11 , , , 29007 2748 12 and and CC 29007 2748 13 pour pour VB 29007 2748 14 over over IN 29007 2748 15 them -PRON- PRP 29007 2748 16 . . . 29007 2749 1 Red Red NNP 29007 2749 2 Mullet Mullet NNP 29007 2749 3 in in IN 29007 2749 4 Cases case NNS 29007 2749 5 . . . 29007 2750 1 _ _ NNP 29007 2750 2 Ingredients_--4 Ingredients_--4 NNP 29007 2750 3 red red NNP 29007 2750 4 mullets mullet NNS 29007 2750 5 . . . 29007 2751 1 1 1 CD 29007 2751 2 dozen dozen NN 29007 2751 3 button button NN 29007 2751 4 mushrooms mushroom NNS 29007 2751 5 . . . 29007 2752 1 1 1 CD 29007 2752 2 dessertspoonful dessertspoonful NN 29007 2752 3 of of IN 29007 2752 4 finely finely RB 29007 2752 5 - - HYPH 29007 2752 6 chopped chop VBN 29007 2752 7 parsley parsley NN 29007 2752 8 . . . 29007 2753 1 2 2 CD 29007 2753 2 shalots shalot NNS 29007 2753 3 . . . 29007 2754 1 Lemon lemon NN 29007 2754 2 - - HYPH 29007 2754 3 juice juice NN 29007 2754 4 . . . 29007 2755 1 Pepper pepper NN 29007 2755 2 and and CC 29007 2755 3 salt salt NN 29007 2755 4 . . . 29007 2756 1 Salad salad NN 29007 2756 2 oil oil NN 29007 2756 3 . . . 29007 2757 1 _ _ NNP 29007 2757 2 Method._--Chop Method._--Chop NNP 29007 2757 3 the the DT 29007 2757 4 shalots shalot NNS 29007 2757 5 and and CC 29007 2757 6 mushrooms mushroom NNS 29007 2757 7 , , , 29007 2757 8 and and CC 29007 2757 9 mix mix VB 29007 2757 10 them -PRON- PRP 29007 2757 11 with with IN 29007 2757 12 the the DT 29007 2757 13 parsley parsley NN 29007 2757 14 . . . 29007 2758 1 Oil oil NN 29007 2758 2 some some DT 29007 2758 3 pieces piece NNS 29007 2758 4 of of IN 29007 2758 5 foolscap foolscap NN 29007 2758 6 paper paper NN 29007 2758 7 . . . 29007 2759 1 Lay lay VB 29007 2759 2 the the DT 29007 2759 3 mullets mullet NNS 29007 2759 4 on on IN 29007 2759 5 them -PRON- PRP 29007 2759 6 ; ; : 29007 2759 7 sprinkle sprinkle VB 29007 2759 8 over over IN 29007 2759 9 them -PRON- PRP 29007 2759 10 the the DT 29007 2759 11 parsley parsley NN 29007 2759 12 , , , 29007 2759 13 mushroom mushroom NN 29007 2759 14 , , , 29007 2759 15 shalot shalot NN 29007 2759 16 , , , 29007 2759 17 lemon lemon NN 29007 2759 18 juice juice NN 29007 2759 19 , , , 29007 2759 20 pepper pepper NN 29007 2759 21 and and CC 29007 2759 22 salt salt NN 29007 2759 23 . . . 29007 2760 1 Fold fold VB 29007 2760 2 them -PRON- PRP 29007 2760 3 in in IN 29007 2760 4 the the DT 29007 2760 5 cases case NNS 29007 2760 6 , , , 29007 2760 7 and and CC 29007 2760 8 cook cook VB 29007 2760 9 on on IN 29007 2760 10 a a DT 29007 2760 11 well well RB 29007 2760 12 - - HYPH 29007 2760 13 greased grease VBN 29007 2760 14 baking baking NN 29007 2760 15 - - HYPH 29007 2760 16 sheet sheet NN 29007 2760 17 , , , 29007 2760 18 in in IN 29007 2760 19 a a DT 29007 2760 20 moderate moderate JJ 29007 2760 21 oven oven NN 29007 2760 22 , , , 29007 2760 23 for for IN 29007 2760 24 about about RB 29007 2760 25 twenty twenty CD 29007 2760 26 or or CC 29007 2760 27 thirty thirty CD 29007 2760 28 minutes minute NNS 29007 2760 29 . . . 29007 2761 1 Boiled Boiled NNP 29007 2761 2 Whiting whiting NN 29007 2761 3 . . . 29007 2762 1 Fasten fasten RB 29007 2762 2 the the DT 29007 2762 3 tail tail NN 29007 2762 4 in in IN 29007 2762 5 the the DT 29007 2762 6 mouth mouth NN 29007 2762 7 of of IN 29007 2762 8 each each DT 29007 2762 9 whiting whiting NN 29007 2762 10 , , , 29007 2762 11 and and CC 29007 2762 12 lay lie VBD 29007 2762 13 them -PRON- PRP 29007 2762 14 on on IN 29007 2762 15 a a DT 29007 2762 16 fish fish NN 29007 2762 17 strainer strainer NN 29007 2762 18 . . . 29007 2763 1 Put put VB 29007 2763 2 them -PRON- PRP 29007 2763 3 into into IN 29007 2763 4 boiling boil VBG 29007 2763 5 water water NN 29007 2763 6 , , , 29007 2763 7 with with IN 29007 2763 8 salt salt NN 29007 2763 9 in in IN 29007 2763 10 it -PRON- PRP 29007 2763 11 , , , 29007 2763 12 and and CC 29007 2763 13 cook cook VB 29007 2763 14 them -PRON- PRP 29007 2763 15 gently gently RB 29007 2763 16 for for IN 29007 2763 17 five five CD 29007 2763 18 minutes minute NNS 29007 2763 19 or or CC 29007 2763 20 more more JJR 29007 2763 21 . . . 29007 2764 1 Dish dish VB 29007 2764 2 on on IN 29007 2764 3 a a DT 29007 2764 4 folded fold VBN 29007 2764 5 napkin napkin NN 29007 2764 6 , , , 29007 2764 7 and and CC 29007 2764 8 garnish garnish VB 29007 2764 9 with with IN 29007 2764 10 parsley parsley NN 29007 2764 11 , , , 29007 2764 12 coral coral NN 29007 2764 13 , , , 29007 2764 14 and and CC 29007 2764 15 cut cut VBN 29007 2764 16 lemon lemon NN 29007 2764 17 . . . 29007 2765 1 Serve serve VB 29007 2765 2 with with IN 29007 2765 3 them -PRON- PRP 29007 2765 4 _ _ NNP 29007 2765 5 maître maître NNP 29007 2765 6 d'hôtel d'hôtel NNP 29007 2765 7 _ _ NNP 29007 2765 8 , , , 29007 2765 9 _ _ NNP 29007 2765 10 Béchamel Béchamel NNP 29007 2765 11 _ _ NNP 29007 2765 12 , , , 29007 2765 13 Italian Italian NNP 29007 2765 14 , , , 29007 2765 15 Genoise Genoise NNP 29007 2765 16 , , , 29007 2765 17 or or CC 29007 2765 18 any any DT 29007 2765 19 other other JJ 29007 2765 20 suitable suitable JJ 29007 2765 21 sauce sauce NN 29007 2765 22 . . . 29007 2766 1 Fried fried JJ 29007 2766 2 Whiting whiting NN 29007 2766 3 . . . 29007 2767 1 _ _ NNP 29007 2767 2 Ingredients_--Some ingredients_--some JJ 29007 2767 3 whiting whiting NN 29007 2767 4 . . . 29007 2768 1 Egg egg NN 29007 2768 2 . . . 29007 2769 1 Bread bread NN 29007 2769 2 - - HYPH 29007 2769 3 crumbs crumb NNS 29007 2769 4 . . . 29007 2770 1 Parsley Parsley NNP 29007 2770 2 . . . 29007 2771 1 Lemon lemon NN 29007 2771 2 juice juice NN 29007 2771 3 . . . 29007 2772 1 _ _ NNP 29007 2772 2 Method._--Skin Method._--Skin NNP 29007 2772 3 the the DT 29007 2772 4 whiting whiting NN 29007 2772 5 , , , 29007 2772 6 and and CC 29007 2772 7 fasten fasten RB 29007 2772 8 the the DT 29007 2772 9 tail tail NN 29007 2772 10 in in IN 29007 2772 11 the the DT 29007 2772 12 mouth mouth NN 29007 2772 13 . . . 29007 2773 1 Dry Dry VBD 29007 2773 2 them -PRON- PRP 29007 2773 3 well well RB 29007 2773 4 with with IN 29007 2773 5 a a DT 29007 2773 6 cloth cloth NN 29007 2773 7 . . . 29007 2774 1 Egg egg NN 29007 2774 2 and and CC 29007 2774 3 bread bread NN 29007 2774 4 - - HYPH 29007 2774 5 crumb crumb VBD 29007 2774 6 them -PRON- PRP 29007 2774 7 , , , 29007 2774 8 and and CC 29007 2774 9 fry fry VB 29007 2774 10 them -PRON- PRP 29007 2774 11 in in IN 29007 2774 12 a a DT 29007 2774 13 frying frying JJ 29007 2774 14 - - HYPH 29007 2774 15 basket basket NN 29007 2774 16 , , , 29007 2774 17 in in IN 29007 2774 18 hot hot JJ 29007 2774 19 fat fat NN 29007 2774 20 ( ( -LRB- 29007 2774 21 _ _ NNP 29007 2774 22 see see VBP 29007 2774 23 _ _ NNP 29007 2774 24 French French NNP 29007 2774 25 Frying Frying NNP 29007 2774 26 ) ) -RRB- 29007 2774 27 . . . 29007 2775 1 Drain drain VB 29007 2775 2 them -PRON- PRP 29007 2775 3 on on IN 29007 2775 4 kitchen kitchen NN 29007 2775 5 paper paper NN 29007 2775 6 , , , 29007 2775 7 and and CC 29007 2775 8 dish dish VB 29007 2775 9 on on IN 29007 2775 10 a a DT 29007 2775 11 folded fold VBN 29007 2775 12 napkin napkin NNP 29007 2775 13 . . . 29007 2776 1 Garnish garnish VB 29007 2776 2 with with IN 29007 2776 3 fried fry VBN 29007 2776 4 parsley parsley NN 29007 2776 5 and and CC 29007 2776 6 cut cut NN 29007 2776 7 lemon lemon NN 29007 2776 8 . . . 29007 2777 1 _ _ NNP 29007 2777 2 Béchamel Béchamel NNP 29007 2777 3 _ _ NNP 29007 2777 4 , , , 29007 2777 5 lobster lobster NN 29007 2777 6 , , , 29007 2777 7 shrimp shrimp NN 29007 2777 8 , , , 29007 2777 9 Italian italian JJ 29007 2777 10 , , , 29007 2777 11 Genoise Genoise NNP 29007 2777 12 , , , 29007 2777 13 or or CC 29007 2777 14 any any DT 29007 2777 15 other other JJ 29007 2777 16 suitable suitable JJ 29007 2777 17 sauce sauce NN 29007 2777 18 , , , 29007 2777 19 may may MD 29007 2777 20 be be VB 29007 2777 21 served serve VBN 29007 2777 22 with with IN 29007 2777 23 them -PRON- PRP 29007 2777 24 . . . 29007 2778 1 Whiting white VBG 29007 2778 2 à à NN 29007 2778 3 l'Italienne l'Italienne NNP 29007 2778 4 . . . 29007 2779 1 _ _ NNP 29007 2779 2 Ingredients_--Whiting Ingredients_--Whiting NNP 29007 2779 3 . . . 29007 2780 1 Lemon lemon NN 29007 2780 2 - - HYPH 29007 2780 3 juice juice NN 29007 2780 4 . . . 29007 2781 1 Pepper pepper NN 29007 2781 2 and and CC 29007 2781 3 salt salt NN 29007 2781 4 . . . 29007 2782 1 A a DT 29007 2782 2 little little JJ 29007 2782 3 butter butter NN 29007 2782 4 . . . 29007 2783 1 Italian italian JJ 29007 2783 2 sauce sauce NN 29007 2783 3 . . . 29007 2784 1 _ _ NNP 29007 2784 2 Method._--Skin Method._--Skin NNP 29007 2784 3 and and CC 29007 2784 4 fillet fillet VB 29007 2784 5 the the DT 29007 2784 6 whiting whiting NN 29007 2784 7 . . . 29007 2785 1 Lay lay VB 29007 2785 2 the the DT 29007 2785 3 fillets fillet NNS 29007 2785 4 on on IN 29007 2785 5 a a DT 29007 2785 6 well well RB 29007 2785 7 - - HYPH 29007 2785 8 buttered butter VBN 29007 2785 9 baking baking NN 29007 2785 10 - - HYPH 29007 2785 11 sheet sheet NN 29007 2785 12 . . . 29007 2786 1 Sprinkle sprinkle VB 29007 2786 2 with with IN 29007 2786 3 lemon lemon NN 29007 2786 4 - - HYPH 29007 2786 5 juice juice NN 29007 2786 6 , , , 29007 2786 7 pepper pepper NN 29007 2786 8 and and CC 29007 2786 9 salt salt NN 29007 2786 10 , , , 29007 2786 11 and and CC 29007 2786 12 cover cover VB 29007 2786 13 them -PRON- PRP 29007 2786 14 with with IN 29007 2786 15 buttered butter VBN 29007 2786 16 paper paper NN 29007 2786 17 . . . 29007 2787 1 Cook cook VB 29007 2787 2 them -PRON- PRP 29007 2787 3 in in IN 29007 2787 4 a a DT 29007 2787 5 moderate moderate JJ 29007 2787 6 oven oven NN 29007 2787 7 , , , 29007 2787 8 from from IN 29007 2787 9 seven seven CD 29007 2787 10 to to IN 29007 2787 11 ten ten CD 29007 2787 12 minutes minute NNS 29007 2787 13 . . . 29007 2788 1 Dish dish VB 29007 2788 2 in in IN 29007 2788 3 a a DT 29007 2788 4 circle circle NN 29007 2788 5 , , , 29007 2788 6 and and CC 29007 2788 7 pour pour VB 29007 2788 8 Italian italian JJ 29007 2788 9 sauce sauce NN 29007 2788 10 over over RP 29007 2788 11 . . . 29007 2789 1 Garnish garnish VB 29007 2789 2 with with IN 29007 2789 3 truffle truffle NN 29007 2789 4 and and CC 29007 2789 5 coral coral NN 29007 2789 6 . . . 29007 2790 1 Whiting white VBG 29007 2790 2 à à NNP 29007 2790 3 la la NNP 29007 2790 4 Genoise Genoise NNP 29007 2790 5 . . . 29007 2791 1 Prepare prepare VB 29007 2791 2 the the DT 29007 2791 3 whiting whiting NN 29007 2791 4 as as IN 29007 2791 5 in in IN 29007 2791 6 preceding precede VBG 29007 2791 7 receipt receipt NN 29007 2791 8 , , , 29007 2791 9 substituting substitute VBG 29007 2791 10 Genoise Genoise NNP 29007 2791 11 for for IN 29007 2791 12 Italian italian JJ 29007 2791 13 sauce sauce NN 29007 2791 14 . . . 29007 2792 1 Lobster Lobster NNP 29007 2792 2 Cutlets Cutlets NNPS 29007 2792 3 . . . 29007 2793 1 _ _ NNP 29007 2793 2 Ingredients_--1 Ingredients_--1 NNP 29007 2793 3 hen hen NNP 29007 2793 4 lobster lobster NN 29007 2793 5 . . . 29007 2794 1 1½ 1½ NNP 29007 2794 2   _SP 29007 2794 3 oz oz UH 29007 2794 4 . . . 29007 2795 1 of of IN 29007 2795 2 butter butter NN 29007 2795 3 . . . 29007 2796 1 1 1 CD 29007 2796 2   _SP 29007 2796 3 oz oz UH 29007 2796 4 . . . 29007 2797 1 of of IN 29007 2797 2 flour flour NN 29007 2797 3 . . . 29007 2798 1 1 1 CD 29007 2798 2 gill gill NN 29007 2798 3 of of IN 29007 2798 4 cold cold JJ 29007 2798 5 water water NN 29007 2798 6 . . . 29007 2799 1 2 2 CD 29007 2799 2 tablespoonfuls tablespoonful NNS 29007 2799 3 of of IN 29007 2799 4 cream cream NN 29007 2799 5 . . . 29007 2800 1 A a DT 29007 2800 2 few few JJ 29007 2800 3 drops drop NNS 29007 2800 4 of of IN 29007 2800 5 lemon lemon NN 29007 2800 6 juice juice NN 29007 2800 7 . . . 29007 2801 1 Cayenne Cayenne NNP 29007 2801 2 . . . 29007 2802 1 Pepper pepper NN 29007 2802 2 and and CC 29007 2802 3 salt salt NN 29007 2802 4 . . . 29007 2803 1 Some some DT 29007 2803 2 spawn spawn NN 29007 2803 3 or or CC 29007 2803 4 coral coral NN 29007 2803 5 . . . 29007 2804 1 Egg egg NN 29007 2804 2 and and CC 29007 2804 3 bread bread NN 29007 2804 4 - - HYPH 29007 2804 5 crumbs crumb NNS 29007 2804 6 . . . 29007 2805 1 Parsley Parsley NNP 29007 2805 2 . . . 29007 2806 1 _ _ NNP 29007 2806 2 Method._--Remove method._--remove XX 29007 2806 3 the the DT 29007 2806 4 flesh flesh NN 29007 2806 5 from from IN 29007 2806 6 the the DT 29007 2806 7 body body NN 29007 2806 8 of of IN 29007 2806 9 the the DT 29007 2806 10 lobster lobster NN 29007 2806 11 , , , 29007 2806 12 and and CC 29007 2806 13 cut cut VBD 29007 2806 14 it -PRON- PRP 29007 2806 15 up up RP 29007 2806 16 . . . 29007 2807 1 Pound pound VB 29007 2807 2 the the DT 29007 2807 3 coral coral NN 29007 2807 4 in in IN 29007 2807 5 a a DT 29007 2807 6 mortar mortar NN 29007 2807 7 , , , 29007 2807 8 with with IN 29007 2807 9 half half PDT 29007 2807 10 an an DT 29007 2807 11 ounce ounce NN 29007 2807 12 of of IN 29007 2807 13 butter butter NN 29007 2807 14 , , , 29007 2807 15 and and CC 29007 2807 16 rub rub VB 29007 2807 17 it -PRON- PRP 29007 2807 18 through through IN 29007 2807 19 a a DT 29007 2807 20 hair hair NN 29007 2807 21 sieve sieve NN 29007 2807 22 . . . 29007 2808 1 ( ( -LRB- 29007 2808 2 If if IN 29007 2808 3 spawn spawn NN 29007 2808 4 is be VBZ 29007 2808 5 used use VBN 29007 2808 6 it -PRON- PRP 29007 2808 7 need nee MD 29007 2808 8 not not RB 29007 2808 9 be be VB 29007 2808 10 pounded pound VBN 29007 2808 11 . . . 29007 2808 12 ) ) -RRB- 29007 2809 1 Melt Melt NNP 29007 2809 2 1 1 CD 29007 2809 3   _SP 29007 2809 4 oz oz UH 29007 2809 5 . . . 29007 2810 1 of of IN 29007 2810 2 butter butter NN 29007 2810 3 in in IN 29007 2810 4 a a DT 29007 2810 5 stewpan stewpan NN 29007 2810 6 . . . 29007 2811 1 Mix mix VB 29007 2811 2 in in IN 29007 2811 3 the the DT 29007 2811 4 flour flour NN 29007 2811 5 ; ; : 29007 2811 6 add add VB 29007 2811 7 the the DT 29007 2811 8 water water NN 29007 2811 9 ; ; : 29007 2811 10 stir stir VB 29007 2811 11 until until IN 29007 2811 12 it -PRON- PRP 29007 2811 13 thickens thicken VBZ 29007 2811 14 . . . 29007 2812 1 Then then RB 29007 2812 2 add add VB 29007 2812 3 the the DT 29007 2812 4 coral coral NN 29007 2812 5 , , , 29007 2812 6 and and CC 29007 2812 7 butter butter NN 29007 2812 8 , , , 29007 2812 9 and and CC 29007 2812 10 cook cook VB 29007 2812 11 well well RB 29007 2812 12 . . . 29007 2813 1 Next next IN 29007 2813 2 the the DT 29007 2813 3 cream cream NN 29007 2813 4 , , , 29007 2813 5 lemon lemon NN 29007 2813 6 juice juice NN 29007 2813 7 , , , 29007 2813 8 cayenne cayenne NN 29007 2813 9 , , , 29007 2813 10 pepper pepper NN 29007 2813 11 , , , 29007 2813 12 salt salt NN 29007 2813 13 , , , 29007 2813 14 and and CC 29007 2813 15 lastly lastly RB 29007 2813 16 the the DT 29007 2813 17 chopped chopped JJ 29007 2813 18 lobster lobster NN 29007 2813 19 . . . 29007 2814 1 Spread spread VB 29007 2814 2 the the DT 29007 2814 3 mixture mixture NN 29007 2814 4 on on IN 29007 2814 5 a a DT 29007 2814 6 plate plate NN 29007 2814 7 to to TO 29007 2814 8 cool cool JJ 29007 2814 9 . . . 29007 2815 1 When when WRB 29007 2815 2 cool cool JJ 29007 2815 3 , , , 29007 2815 4 shape shape VBP 29007 2815 5 into into IN 29007 2815 6 cutlets cutlet NNS 29007 2815 7 . . . 29007 2816 1 Egg egg NN 29007 2816 2 and and CC 29007 2816 3 bread bread NN 29007 2816 4 - - HYPH 29007 2816 5 crumb crumb JJ 29007 2816 6 , , , 29007 2816 7 and and CC 29007 2816 8 fry fry VB 29007 2816 9 in in IN 29007 2816 10 hot hot JJ 29007 2816 11 fat fat NN 29007 2816 12 in in IN 29007 2816 13 a a DT 29007 2816 14 frying frying JJ 29007 2816 15 - - HYPH 29007 2816 16 basket basket NN 29007 2816 17 . . . 29007 2817 1 Put put VB 29007 2817 2 a a DT 29007 2817 3 piece piece NN 29007 2817 4 of of IN 29007 2817 5 the the DT 29007 2817 6 feeler feeler NN 29007 2817 7 in in IN 29007 2817 8 each each DT 29007 2817 9 , , , 29007 2817 10 to to TO 29007 2817 11 represent represent VB 29007 2817 12 a a DT 29007 2817 13 bone bone NN 29007 2817 14 . . . 29007 2818 1 Garnish garnish VB 29007 2818 2 with with IN 29007 2818 3 fried fry VBN 29007 2818 4 parsley parsley NN 29007 2818 5 . . . 29007 2819 1 Lobster Lobster NNP 29007 2819 2 Cutlets Cutlets NNPS 29007 2819 3 in in IN 29007 2819 4 Aspic Aspic NNP 29007 2819 5 . . . 29007 2820 1 Shape shape VB 29007 2820 2 some some DT 29007 2820 3 of of IN 29007 2820 4 the the DT 29007 2820 5 lobster lobster NN 29007 2820 6 - - HYPH 29007 2820 7 cutlet cutlet NN 29007 2820 8 mixture mixture NN 29007 2820 9 into into IN 29007 2820 10 cutlets cutlet NNS 29007 2820 11 . . . 29007 2821 1 Roll Roll NNP 29007 2821 2 in in IN 29007 2821 3 dried dry VBN 29007 2821 4 and and CC 29007 2821 5 powdered powder VBN 29007 2821 6 coral coral NN 29007 2821 7 , , , 29007 2821 8 and and CC 29007 2821 9 put put VBD 29007 2821 10 a a DT 29007 2821 11 piece piece NN 29007 2821 12 of of IN 29007 2821 13 feeler feeler NN 29007 2821 14 in in IN 29007 2821 15 each each DT 29007 2821 16 . . . 29007 2822 1 Pour pour VB 29007 2822 2 a a DT 29007 2822 3 little little JJ 29007 2822 4 aspic aspic JJ 29007 2822 5 jelly jelly RB 29007 2822 6 into into IN 29007 2822 7 a a DT 29007 2822 8 clean clean JJ 29007 2822 9 Yorkshire Yorkshire NNP 29007 2822 10 - - HYPH 29007 2822 11 pudding pudde VBG 29007 2822 12 tin tin NN 29007 2822 13 , , , 29007 2822 14 or or CC 29007 2822 15 frying frying NN 29007 2822 16 - - HYPH 29007 2822 17 pan pan NN 29007 2822 18 . . . 29007 2823 1 When when WRB 29007 2823 2 set set VBN 29007 2823 3 , , , 29007 2823 4 lay lie VBD 29007 2823 5 the the DT 29007 2823 6 cutlets cutlet NNS 29007 2823 7 on on IN 29007 2823 8 it -PRON- PRP 29007 2823 9 , , , 29007 2823 10 and and CC 29007 2823 11 pour pour VB 29007 2823 12 in in RP 29007 2823 13 , , , 29007 2823 14 gently gently RB 29007 2823 15 , , , 29007 2823 16 enough enough JJ 29007 2823 17 aspic aspic NN 29007 2823 18 to to TO 29007 2823 19 cover cover VB 29007 2823 20 them -PRON- PRP 29007 2823 21 . . . 29007 2824 1 When when WRB 29007 2824 2 firm firm JJ 29007 2824 3 , , , 29007 2824 4 cut cut VBD 29007 2824 5 them -PRON- PRP 29007 2824 6 out out RP 29007 2824 7 with with IN 29007 2824 8 a a DT 29007 2824 9 border border NN 29007 2824 10 of of IN 29007 2824 11 aspic aspic NN 29007 2824 12 to to IN 29007 2824 13 each each DT 29007 2824 14 , , , 29007 2824 15 and and CC 29007 2824 16 serve serve VB 29007 2824 17 on on IN 29007 2824 18 chopped chopped JJ 29007 2824 19 aspic aspic NN 29007 2824 20 . . . 29007 2825 1 Fried Fried NNP 29007 2825 2 Sole Sole NNP 29007 2825 3 . . . 29007 2826 1 _ _ NNP 29007 2826 2 Ingredients_--A Ingredients_--A NNP 29007 2826 3 sole sole NNP 29007 2826 4 . . . 29007 2827 1 Egg egg NN 29007 2827 2 . . . 29007 2828 1 Bread bread NN 29007 2828 2 - - HYPH 29007 2828 3 crumbs crumb NNS 29007 2828 4 . . . 29007 2829 1 Parsley Parsley NNP 29007 2829 2 . . . 29007 2830 1 _ _ NNP 29007 2830 2 Method._--Remove method._--remove UH 29007 2830 3 the the DT 29007 2830 4 dark dark JJ 29007 2830 5 skin skin NN 29007 2830 6 , , , 29007 2830 7 and and CC 29007 2830 8 notch notch VB 29007 2830 9 the the DT 29007 2830 10 other other JJ 29007 2830 11 , , , 29007 2830 12 here here RB 29007 2830 13 and and CC 29007 2830 14 there there RB 29007 2830 15 , , , 29007 2830 16 with with IN 29007 2830 17 a a DT 29007 2830 18 knife knife NN 29007 2830 19 . . . 29007 2831 1 Dry Dry NNP 29007 2831 2 the the DT 29007 2831 3 sole sole JJ 29007 2831 4 well well UH 29007 2831 5 in in IN 29007 2831 6 a a DT 29007 2831 7 floured floured JJ 29007 2831 8 cloth cloth NN 29007 2831 9 . . . 29007 2832 1 Brush brush VB 29007 2832 2 over over RP 29007 2832 3 with with IN 29007 2832 4 egg egg NN 29007 2832 5 , , , 29007 2832 6 and and CC 29007 2832 7 cover cover VB 29007 2832 8 with with IN 29007 2832 9 bread bread NN 29007 2832 10 - - HYPH 29007 2832 11 crumbs crumb NNS 29007 2832 12 . . . 29007 2833 1 Flatten flatten VB 29007 2833 2 them -PRON- PRP 29007 2833 3 on on RP 29007 2833 4 with with IN 29007 2833 5 a a DT 29007 2833 6 broad broad RB 29007 2833 7 - - HYPH 29007 2833 8 bladed blade VBN 29007 2833 9 knife knife NN 29007 2833 10 , , , 29007 2833 11 and and CC 29007 2833 12 fry fry VB 29007 2833 13 the the DT 29007 2833 14 sole sole NN 29007 2833 15 a a DT 29007 2833 16 golden golden JJ 29007 2833 17 brown brown NN 29007 2833 18 in in IN 29007 2833 19 hot hot JJ 29007 2833 20 fat fat NN 29007 2833 21 ( ( -LRB- 29007 2833 22 for for IN 29007 2833 23 heat heat NN 29007 2833 24 of of IN 29007 2833 25 fat fat NNP 29007 2833 26 _ _ NNP 29007 2833 27 see see VBP 29007 2833 28 _ _ NNP 29007 2833 29 French French NNP 29007 2833 30 Frying Frying NNP 29007 2833 31 ) ) -RRB- 29007 2833 32 . . . 29007 2834 1 A a DT 29007 2834 2 fish fish NN 29007 2834 3 - - HYPH 29007 2834 4 fryer fryer NN 29007 2834 5 , , , 29007 2834 6 or or CC 29007 2834 7 a a DT 29007 2834 8 deep deep JJ 29007 2834 9 frying frying NN 29007 2834 10 - - HYPH 29007 2834 11 pan pan NN 29007 2834 12 , , , 29007 2834 13 should should MD 29007 2834 14 be be VB 29007 2834 15 used use VBN 29007 2834 16 for for IN 29007 2834 17 the the DT 29007 2834 18 purpose purpose NN 29007 2834 19 ; ; : 29007 2834 20 and and CC 29007 2834 21 there there EX 29007 2834 22 should should MD 29007 2834 23 be be VB 29007 2834 24 sufficient sufficient JJ 29007 2834 25 fat fat NN 29007 2834 26 to to TO 29007 2834 27 cover cover VB 29007 2834 28 the the DT 29007 2834 29 sole sole NN 29007 2834 30 , , , 29007 2834 31 so so IN 29007 2834 32 that that IN 29007 2834 33 it -PRON- PRP 29007 2834 34 will will MD 29007 2834 35 not not RB 29007 2834 36 require require VB 29007 2834 37 turning turn VBG 29007 2834 38 . . . 29007 2835 1 When when WRB 29007 2835 2 cooked cook VBN 29007 2835 3 , , , 29007 2835 4 drain drain VB 29007 2835 5 on on IN 29007 2835 6 kitchen kitchen NN 29007 2835 7 paper paper NN 29007 2835 8 . . . 29007 2836 1 Dish dish VB 29007 2836 2 on on IN 29007 2836 3 a a DT 29007 2836 4 folded fold VBN 29007 2836 5 napkin napkin NNP 29007 2836 6 . . . 29007 2837 1 Garnish garnish VB 29007 2837 2 with with IN 29007 2837 3 fried fry VBN 29007 2837 4 parsley parsley NN 29007 2837 5 . . . 29007 2838 1 Sole Sole NNP 29007 2838 2 à à NNP 29007 2838 3 la la NNP 29007 2838 4 Parisienne Parisienne NNP 29007 2838 5 . . . 29007 2839 1 _ _ NNP 29007 2839 2 Ingredients_--1 Ingredients_--1 NNP 29007 2839 3 sole sole NNP 29007 2839 4 . . . 29007 2840 1 1 1 CD 29007 2840 2 wineglass wineglass NN 29007 2840 3 of of IN 29007 2840 4 sherry sherry NN 29007 2840 5 . . . 29007 2841 1 ½ ½ JJ 29007 2841 2 pint pint NN 29007 2841 3 of of IN 29007 2841 4 good good JJ 29007 2841 5 second second JJ 29007 2841 6 stock stock NN 29007 2841 7 . . . 29007 2842 1 A a DT 29007 2842 2 few few JJ 29007 2842 3 drops drop NNS 29007 2842 4 of of IN 29007 2842 5 lemon lemon NN 29007 2842 6 juice juice NN 29007 2842 7 . . . 29007 2843 1 1 1 CD 29007 2843 2 teaspoonful teaspoonful JJ 29007 2843 3 of of IN 29007 2843 4 Harvey Harvey NNP 29007 2843 5 's 's POS 29007 2843 6 sauce sauce NN 29007 2843 7 . . . 29007 2844 1 1 1 CD 29007 2844 2 teaspoonful teaspoonful NN 29007 2844 3 of of IN 29007 2844 4 anchovy anchovy JJ 29007 2844 5 sauce sauce NN 29007 2844 6 . . . 29007 2845 1 Pepper pepper NN 29007 2845 2 and and CC 29007 2845 3 salt salt NN 29007 2845 4 to to IN 29007 2845 5 taste taste NN 29007 2845 6 . . . 29007 2846 1 _ _ NNP 29007 2846 2 Method._--Remove method._--remove UH 29007 2846 3 the the DT 29007 2846 4 dark dark JJ 29007 2846 5 skin skin NN 29007 2846 6 , , , 29007 2846 7 and and CC 29007 2846 8 notch notch VB 29007 2846 9 the the DT 29007 2846 10 other other JJ 29007 2846 11 with with IN 29007 2846 12 a a DT 29007 2846 13 knife knife NN 29007 2846 14 . . . 29007 2847 1 Lay lay VB 29007 2847 2 the the DT 29007 2847 3 sole sole NN 29007 2847 4 in in IN 29007 2847 5 a a DT 29007 2847 6 baking baking NN 29007 2847 7 - - HYPH 29007 2847 8 pan pan NN 29007 2847 9 , , , 29007 2847 10 and and CC 29007 2847 11 pour pour VB 29007 2847 12 over over IN 29007 2847 13 it -PRON- PRP 29007 2847 14 the the DT 29007 2847 15 stock stock NN 29007 2847 16 and and CC 29007 2847 17 sherry sherry NN 29007 2847 18 . . . 29007 2848 1 Cover cover VB 29007 2848 2 with with IN 29007 2848 3 a a DT 29007 2848 4 dish dish NN 29007 2848 5 , , , 29007 2848 6 and and CC 29007 2848 7 bake bake VB 29007 2848 8 for for IN 29007 2848 9 twenty twenty CD 29007 2848 10 or or CC 29007 2848 11 thirty thirty CD 29007 2848 12 minutes minute NNS 29007 2848 13 in in IN 29007 2848 14 a a DT 29007 2848 15 moderate moderate JJ 29007 2848 16 oven oven NN 29007 2848 17 . . . 29007 2849 1 Place place VB 29007 2849 2 it -PRON- PRP 29007 2849 3 on on IN 29007 2849 4 a a DT 29007 2849 5 hot hot JJ 29007 2849 6 dish dish NN 29007 2849 7 . . . 29007 2850 1 Boil boil VB 29007 2850 2 the the DT 29007 2850 3 stock stock NN 29007 2850 4 rapidly rapidly RB 29007 2850 5 down down RB 29007 2850 6 to to IN 29007 2850 7 half half PDT 29007 2850 8 the the DT 29007 2850 9 quantity quantity NN 29007 2850 10 . . . 29007 2851 1 Add add VB 29007 2851 2 to to IN 29007 2851 3 it -PRON- PRP 29007 2851 4 the the DT 29007 2851 5 sauces sauce NNS 29007 2851 6 , , , 29007 2851 7 lemon lemon NN 29007 2851 8 juice juice NN 29007 2851 9 , , , 29007 2851 10 and and CC 29007 2851 11 seasoning seasoning NN 29007 2851 12 , , , 29007 2851 13 and and CC 29007 2851 14 pour pour VB 29007 2851 15 it -PRON- PRP 29007 2851 16 over over IN 29007 2851 17 the the DT 29007 2851 18 sole sole NN 29007 2851 19 . . . 29007 2852 1 Fillets fillet NNS 29007 2852 2 of of IN 29007 2852 3 Sole Sole NNP 29007 2852 4 à à NNP 29007 2852 5 la la NNP 29007 2852 6 Rouennaise Rouennaise NNP 29007 2852 7 . . . 29007 2853 1 _ _ NNP 29007 2853 2 Ingredients_--2 Ingredients_--2 NNP 29007 2853 3 or or CC 29007 2853 4 more more JJR 29007 2853 5 soles sol NNS 29007 2853 6 . . . 29007 2854 1 Lemon lemon NN 29007 2854 2 juice juice NN 29007 2854 3 . . . 29007 2855 1 Lobster lobster NN 29007 2855 2 - - HYPH 29007 2855 3 cutlet cutlet NN 29007 2855 4 mixture mixture NN 29007 2855 5 . . . 29007 2856 1 Some some DT 29007 2856 2 white white JJ 29007 2856 3 sauce sauce NN 29007 2856 4 . . . 29007 2857 1 Chopped chop VBN 29007 2857 2 truffle truffle NN 29007 2857 3 . . . 29007 2858 1 _ _ NNP 29007 2858 2 Method._--Remove method._--remove UH 29007 2858 3 both both DT 29007 2858 4 skins skin NNS 29007 2858 5 from from IN 29007 2858 6 the the DT 29007 2858 7 soles sol NNS 29007 2858 8 , , , 29007 2858 9 and and CC 29007 2858 10 fillet fillet VB 29007 2858 11 them -PRON- PRP 29007 2858 12 . . . 29007 2859 1 Spread Spread VBN 29007 2859 2 some some DT 29007 2859 3 of of IN 29007 2859 4 the the DT 29007 2859 5 lobster lobster NN 29007 2859 6 - - HYPH 29007 2859 7 cutlet cutlet NN 29007 2859 8 mixture mixture NN 29007 2859 9 on on IN 29007 2859 10 the the DT 29007 2859 11 half half NN 29007 2859 12 of of IN 29007 2859 13 each each DT 29007 2859 14 fillet fillet NN 29007 2859 15 , , , 29007 2859 16 and and CC 29007 2859 17 fold fold VB 29007 2859 18 over over RP 29007 2859 19 . . . 29007 2860 1 Place place NN 29007 2860 2 on on IN 29007 2860 3 a a DT 29007 2860 4 greased grease VBN 29007 2860 5 baking baking NN 29007 2860 6 - - HYPH 29007 2860 7 sheet sheet NN 29007 2860 8 ; ; : 29007 2860 9 sprinkle sprinkle VB 29007 2860 10 over over IN 29007 2860 11 lemon lemon NN 29007 2860 12 juice juice NN 29007 2860 13 and and CC 29007 2860 14 salt salt NN 29007 2860 15 , , , 29007 2860 16 and and CC 29007 2860 17 cover cover VB 29007 2860 18 with with IN 29007 2860 19 buttered butter VBN 29007 2860 20 paper paper NN 29007 2860 21 . . . 29007 2861 1 Bake bake VB 29007 2861 2 in in IN 29007 2861 3 a a DT 29007 2861 4 moderate moderate JJ 29007 2861 5 oven oven NN 29007 2861 6 for for IN 29007 2861 7 about about RB 29007 2861 8 twelve twelve CD 29007 2861 9 minutes minute NNS 29007 2861 10 . . . 29007 2862 1 Dish dish VB 29007 2862 2 in in IN 29007 2862 3 a a DT 29007 2862 4 circle circle NN 29007 2862 5 , , , 29007 2862 6 and and CC 29007 2862 7 pour pour VB 29007 2862 8 over over IN 29007 2862 9 white white JJ 29007 2862 10 sauce sauce NN 29007 2862 11 , , , 29007 2862 12 mixed mix VBN 29007 2862 13 with with IN 29007 2862 14 chopped chopped JJ 29007 2862 15 truffle truffle NN 29007 2862 16 . . . 29007 2863 1 Fillets fillet NNS 29007 2863 2 of of IN 29007 2863 3 Sole Sole NNP 29007 2863 4 à à NNP 29007 2863 5 la la NNP 29007 2863 6 Maître Maître NNP 29007 2863 7 d'Hôtel d'Hôtel NNP 29007 2863 8 . . . 29007 2864 1 _ _ NNP 29007 2864 2 Ingredients_--Fillets Ingredients_--Fillets NNP 29007 2864 3 of of IN 29007 2864 4 sole sole NN 29007 2864 5 . . . 29007 2865 1 Lemon lemon NN 29007 2865 2 juice juice NN 29007 2865 3 and and CC 29007 2865 4 salt salt NN 29007 2865 5 . . . 29007 2866 1 _ _ NNP 29007 2866 2 Method._--Roll Method._--Roll NNP 29007 2866 3 or or CC 29007 2866 4 fold fold VB 29007 2866 5 the the DT 29007 2866 6 fillets fillet NNS 29007 2866 7 , , , 29007 2866 8 and and CC 29007 2866 9 cook cook VB 29007 2866 10 like like IN 29007 2866 11 the the DT 29007 2866 12 Sole Sole NNP 29007 2866 13 _ _ NNP 29007 2866 14 à à NNP 29007 2866 15 la la NNP 29007 2866 16 Rouennaise Rouennaise NNP 29007 2866 17 _ _ NNP 29007 2866 18 . . . 29007 2867 1 Cover cover VB 29007 2867 2 them -PRON- PRP 29007 2867 3 with with IN 29007 2867 4 the the DT 29007 2867 5 same same JJ 29007 2867 6 sauce sauce NN 29007 2867 7 as as IN 29007 2867 8 in in IN 29007 2867 9 the the DT 29007 2867 10 last last JJ 29007 2867 11 recipe recipe NN 29007 2867 12 , , , 29007 2867 13 using use VBG 29007 2867 14 chopped chop VBN 29007 2867 15 parsley parsley NN 29007 2867 16 instead instead RB 29007 2867 17 of of IN 29007 2867 18 truffle truffle NN 29007 2867 19 . . . 29007 2868 1 Sole Sole NNP 29007 2868 2 au au PRP 29007 2868 3 gratin gratin NN 29007 2868 4 . . . 29007 2869 1 _ _ NNP 29007 2869 2 Ingredients_--1 Ingredients_--1 NNP 29007 2869 3 sole sole NNP 29007 2869 4 . . . 29007 2870 1 1 1 CD 29007 2870 2 dessertspoonful dessertspoonful NN 29007 2870 3 of of IN 29007 2870 4 chopped chop VBN 29007 2870 5 parsley parsley NN 29007 2870 6 . . . 29007 2871 1 1 1 CD 29007 2871 2 chopped chop VBN 29007 2871 3 shalot shalot NN 29007 2871 4 . . . 29007 2872 1 6 6 CD 29007 2872 2 chopped chop VBN 29007 2872 3 button button NN 29007 2872 4 mushrooms mushroom NNS 29007 2872 5 . . . 29007 2873 1 Lemon lemon NN 29007 2873 2 juice juice NN 29007 2873 3 . . . 29007 2874 1 Pepper pepper NN 29007 2874 2 and and CC 29007 2874 3 salt salt NN 29007 2874 4 . . . 29007 2875 1 ½ ½ JJ 29007 2875 2   _SP 29007 2875 3 oz oz UH 29007 2875 4 . . . 29007 2876 1 of of IN 29007 2876 2 butter butter NN 29007 2876 3 . . . 29007 2877 1 Brown brown JJ 29007 2877 2 bread bread NN 29007 2877 3 - - HYPH 29007 2877 4 crumbs crumb NNS 29007 2877 5 . . . 29007 2878 1 _ _ NNP 29007 2878 2 Method._--Grease method._--grease CD 29007 2878 3 a a DT 29007 2878 4 dish dish NN 29007 2878 5 that that WDT 29007 2878 6 will will MD 29007 2878 7 stand stand VB 29007 2878 8 the the DT 29007 2878 9 heat heat NN 29007 2878 10 of of IN 29007 2878 11 the the DT 29007 2878 12 oven oven NN 29007 2878 13 . . . 29007 2879 1 Sprinkle sprinkle VB 29007 2879 2 on on IN 29007 2879 3 it -PRON- PRP 29007 2879 4 half half NN 29007 2879 5 of of IN 29007 2879 6 the the DT 29007 2879 7 parsley parsley NN 29007 2879 8 , , , 29007 2879 9 shalot shalot NNP 29007 2879 10 , , , 29007 2879 11 and and CC 29007 2879 12 mushroom mushroom NN 29007 2879 13 , , , 29007 2879 14 with with IN 29007 2879 15 lemon lemon NN 29007 2879 16 juice juice NN 29007 2879 17 , , , 29007 2879 18 pepper pepper NN 29007 2879 19 , , , 29007 2879 20 and and CC 29007 2879 21 salt salt NN 29007 2879 22 . . . 29007 2880 1 Lay lay VB 29007 2880 2 the the DT 29007 2880 3 sole sole NN 29007 2880 4 on on IN 29007 2880 5 the the DT 29007 2880 6 mixture mixture NN 29007 2880 7 , , , 29007 2880 8 and and CC 29007 2880 9 sprinkle sprinkle VB 29007 2880 10 the the DT 29007 2880 11 remainder remainder NN 29007 2880 12 of of IN 29007 2880 13 the the DT 29007 2880 14 parsley parsley NNP 29007 2880 15 , , , 29007 2880 16 & & CC 29007 2880 17 c. c. NNP 29007 2880 18 , , , 29007 2880 19 over over IN 29007 2880 20 it -PRON- PRP 29007 2880 21 . . . 29007 2881 1 Cover cover VB 29007 2881 2 with with IN 29007 2881 3 brown brown JJ 29007 2881 4 bread bread NN 29007 2881 5 - - HYPH 29007 2881 6 crumbs crumb NNS 29007 2881 7 , , , 29007 2881 8 and and CC 29007 2881 9 put put VBD 29007 2881 10 half half PDT 29007 2881 11 an an DT 29007 2881 12 ounce ounce NN 29007 2881 13 of of IN 29007 2881 14 butter butter NN 29007 2881 15 about about IN 29007 2881 16 it -PRON- PRP 29007 2881 17 , , , 29007 2881 18 in in IN 29007 2881 19 small small JJ 29007 2881 20 pieces piece NNS 29007 2881 21 . . . 29007 2882 1 Bake bake VB 29007 2882 2 from from IN 29007 2882 3 ten ten CD 29007 2882 4 to to IN 29007 2882 5 fifteen fifteen CD 29007 2882 6 minutes minute NNS 29007 2882 7 , , , 29007 2882 8 according accord VBG 29007 2882 9 to to IN 29007 2882 10 size size NN 29007 2882 11 , , , 29007 2882 12 and and CC 29007 2882 13 serve serve VB 29007 2882 14 - - , 29007 2882 15 with with RP 29007 2882 16 glaze glaze NN 29007 2882 17 poured pour VBD 29007 2882 18 round round RB 29007 2882 19 it -PRON- PRP 29007 2882 20 . . . 29007 2883 1 Gurnets gurnet NNS 29007 2883 2 baked bake VBD 29007 2883 3 . . . 29007 2884 1 _ _ NNP 29007 2884 2 Ingredients_--2 Ingredients_--2 NNP 29007 2884 3 or or CC 29007 2884 4 more more JJR 29007 2884 5 gurnets gurnet NNS 29007 2884 6 . . . 29007 2885 1 Some some DT 29007 2885 2 veal veal NN 29007 2885 3 stuffing stuffing NN 29007 2885 4 , , , 29007 2885 5 omitting omit VBG 29007 2885 6 the the DT 29007 2885 7 suet suet NN 29007 2885 8 . . . 29007 2886 1 A a DT 29007 2886 2 little little JJ 29007 2886 3 stock stock NN 29007 2886 4 . . . 29007 2887 1 ½ ½ JJ 29007 2887 2 wineglass wineglass NN 29007 2887 3 of of IN 29007 2887 4 sherry sherry NNP 29007 2887 5 . . . 29007 2888 1 1 1 CD 29007 2888 2 or or CC 29007 2888 3 2 2 CD 29007 2888 4 dessertspoonfuls dessertspoonful NNS 29007 2888 5 of of IN 29007 2888 6 mushroom mushroom NN 29007 2888 7 catsup catsup NN 29007 2888 8 . . . 29007 2889 1 Some some DT 29007 2889 2 brown brown JJ 29007 2889 3 sauce sauce NN 29007 2889 4 . . . 29007 2890 1 Pepper pepper NN 29007 2890 2 and and CC 29007 2890 3 salt salt NN 29007 2890 4 . . . 29007 2891 1 _ _ NNP 29007 2891 2 Method._--Remove method._--remove UH 29007 2891 3 the the DT 29007 2891 4 head head NN 29007 2891 5 and and CC 29007 2891 6 fins fin NNS 29007 2891 7 of of IN 29007 2891 8 the the DT 29007 2891 9 gurnets gurnet NNS 29007 2891 10 , , , 29007 2891 11 and and CC 29007 2891 12 stuff stuff VB 29007 2891 13 them -PRON- PRP 29007 2891 14 with with IN 29007 2891 15 veal veal NN 29007 2891 16 stuffing stuffing NN 29007 2891 17 , , , 29007 2891 18 fastening fasten VBG 29007 2891 19 it -PRON- PRP 29007 2891 20 in in IN 29007 2891 21 with with IN 29007 2891 22 small small JJ 29007 2891 23 skewers skewer NNS 29007 2891 24 . . . 29007 2892 1 Lay lay VB 29007 2892 2 them -PRON- PRP 29007 2892 3 on on IN 29007 2892 4 a a DT 29007 2892 5 well well RB 29007 2892 6 - - HYPH 29007 2892 7 buttered butter VBN 29007 2892 8 baking baking NN 29007 2892 9 - - HYPH 29007 2892 10 tin tin NNP 29007 2892 11 , , , 29007 2892 12 and and CC 29007 2892 13 pour pour VB 29007 2892 14 over over IN 29007 2892 15 them -PRON- PRP 29007 2892 16 the the DT 29007 2892 17 stock stock NN 29007 2892 18 , , , 29007 2892 19 sherry sherry NNP 29007 2892 20 , , , 29007 2892 21 and and CC 29007 2892 22 catsup catsup NNP 29007 2892 23 . . . 29007 2893 1 Bake bake VB 29007 2893 2 them -PRON- PRP 29007 2893 3 in in IN 29007 2893 4 a a DT 29007 2893 5 moderate moderate JJ 29007 2893 6 oven oven NN 29007 2893 7 until until IN 29007 2893 8 cooked cook VBN 29007 2893 9 . . . 29007 2894 1 Then then RB 29007 2894 2 place place VB 29007 2894 3 them -PRON- PRP 29007 2894 4 on on IN 29007 2894 5 a a DT 29007 2894 6 hot hot JJ 29007 2894 7 dish dish NN 29007 2894 8 , , , 29007 2894 9 mix mix VB 29007 2894 10 the the DT 29007 2894 11 liquor liquor NN 29007 2894 12 from from IN 29007 2894 13 them -PRON- PRP 29007 2894 14 with with IN 29007 2894 15 the the DT 29007 2894 16 sauce sauce NN 29007 2894 17 and and CC 29007 2894 18 pour pour VB 29007 2894 19 over over RP 29007 2894 20 . . . 29007 2895 1 Stewed Stewed NNP 29007 2895 2 Eels Eels NNP 29007 2895 3 . . . 29007 2896 1 _ _ NNP 29007 2896 2 Ingredients_--2 Ingredients_--2 NNP 29007 2896 3   _SP 29007 2896 4 lb lb XX 29007 2896 5 . . . 29007 2897 1 of of IN 29007 2897 2 eels eel NNS 29007 2897 3 . . . 29007 2898 1 1 1 CD 29007 2898 2 pint pint NN 29007 2898 3 of of IN 29007 2898 4 stock stock NN 29007 2898 5 . . . 29007 2899 1 1 1 CD 29007 2899 2 wineglass wineglass NN 29007 2899 3 of of IN 29007 2899 4 port port NN 29007 2899 5 . . . 29007 2900 1 1 1 CD 29007 2900 2 tablespoonful tablespoonful JJ 29007 2900 3 of of IN 29007 2900 4 flour flour NN 29007 2900 5 . . . 29007 2901 1 A a DT 29007 2901 2 few few JJ 29007 2901 3 drops drop NNS 29007 2901 4 of of IN 29007 2901 5 lemon lemon NN 29007 2901 6 juice juice NN 29007 2901 7 . . . 29007 2902 1 Pepper pepper NN 29007 2902 2 . . . 29007 2903 1 Salt salt NN 29007 2903 2 . . . 29007 2904 1 Cayenne Cayenne NNP 29007 2904 2 . . . 29007 2905 1 2 2 LS 29007 2905 2   _SP 29007 2905 3 oz oz UH 29007 2905 4 . . . 29007 2906 1 of of IN 29007 2906 2 butter butter NN 29007 2906 3 . . . 29007 2907 1 _ _ NNP 29007 2907 2 Method._--Cut Method._--Cut NNP 29007 2907 3 the the DT 29007 2907 4 eels eel NNS 29007 2907 5 in in IN 29007 2907 6 pieces piece NNS 29007 2907 7 about about IN 29007 2907 8 2½ 2½ CD 29007 2907 9 inches inch NNS 29007 2907 10 long long JJ 29007 2907 11 . . . 29007 2908 1 Fry fry PRP 29007 2908 2 them -PRON- PRP 29007 2908 3 brown brown VBD 29007 2908 4 in in IN 29007 2908 5 the the DT 29007 2908 6 butter butter NN 29007 2908 7 . . . 29007 2909 1 Then then RB 29007 2909 2 put put VB 29007 2909 3 them -PRON- PRP 29007 2909 4 in in IN 29007 2909 5 a a DT 29007 2909 6 stewpan stewpan NN 29007 2909 7 with with IN 29007 2909 8 the the DT 29007 2909 9 stock stock NN 29007 2909 10 . . . 29007 2910 1 Stew Stew NNP 29007 2910 2 gently gently RB 29007 2910 3 , , , 29007 2910 4 until until IN 29007 2910 5 tender tender NN 29007 2910 6 . . . 29007 2911 1 Then then RB 29007 2911 2 remove remove VB 29007 2911 3 them -PRON- PRP 29007 2911 4 from from IN 29007 2911 5 the the DT 29007 2911 6 stock stock NN 29007 2911 7 , , , 29007 2911 8 and and CC 29007 2911 9 put put VBD 29007 2911 10 them -PRON- PRP 29007 2911 11 in in IN 29007 2911 12 a a DT 29007 2911 13 hot hot JJ 29007 2911 14 dish dish NN 29007 2911 15 . . . 29007 2912 1 Thicken thicken VB 29007 2912 2 the the DT 29007 2912 3 stock stock NN 29007 2912 4 with with IN 29007 2912 5 the the DT 29007 2912 6 flour flour NN 29007 2912 7 . . . 29007 2913 1 Add add VB 29007 2913 2 the the DT 29007 2913 3 wine wine NN 29007 2913 4 , , , 29007 2913 5 lemon lemon NN 29007 2913 6 juice juice NN 29007 2913 7 , , , 29007 2913 8 and and CC 29007 2913 9 seasoning seasoning NN 29007 2913 10 . . . 29007 2914 1 Pour pour VB 29007 2914 2 over over IN 29007 2914 3 the the DT 29007 2914 4 eels eel NNS 29007 2914 5 , , , 29007 2914 6 and and CC 29007 2914 7 serve serve VB 29007 2914 8 very very RB 29007 2914 9 hot hot JJ 29007 2914 10 . . . 29007 2915 1 PASTRY PASTRY NNS 29007 2915 2 . . . 29007 2916 1 Few few JJ 29007 2916 2 people people NNS 29007 2916 3 are be VBP 29007 2916 4 successful successful JJ 29007 2916 5 in in IN 29007 2916 6 making make VBG 29007 2916 7 pastry pastry NN 29007 2916 8 . . . 29007 2917 1 Yet yet RB 29007 2917 2 , , , 29007 2917 3 with with IN 29007 2917 4 a a DT 29007 2917 5 little little JJ 29007 2917 6 practice practice NN 29007 2917 7 , , , 29007 2917 8 there there EX 29007 2917 9 is be VBZ 29007 2917 10 no no DT 29007 2917 11 reason reason NN 29007 2917 12 why why WRB 29007 2917 13 any any DT 29007 2917 14 one one NN 29007 2917 15 should should MD 29007 2917 16 not not RB 29007 2917 17 make make VB 29007 2917 18 it -PRON- PRP 29007 2917 19 with with IN 29007 2917 20 some some DT 29007 2917 21 degree degree NN 29007 2917 22 of of IN 29007 2917 23 perfection perfection NN 29007 2917 24 , , , 29007 2917 25 if if IN 29007 2917 26 the the DT 29007 2917 27 following follow VBG 29007 2917 28 rules rule NNS 29007 2917 29 are be VBP 29007 2917 30 carefully carefully RB 29007 2917 31 attended attend VBN 29007 2917 32 to to TO 29007 2917 33 . . . 29007 2918 1 Make make VB 29007 2918 2 the the DT 29007 2918 3 pastry pastry NN 29007 2918 4 in in IN 29007 2918 5 a a DT 29007 2918 6 cool cool JJ 29007 2918 7 place place NN 29007 2918 8 , , , 29007 2918 9 not not RB 29007 2918 10 in in IN 29007 2918 11 a a DT 29007 2918 12 hot hot JJ 29007 2918 13 kitchen kitchen NN 29007 2918 14 . . . 29007 2919 1 The the DT 29007 2919 2 board board NN 29007 2919 3 , , , 29007 2919 4 rolling rolling NN 29007 2919 5 - - HYPH 29007 2919 6 pin pin NN 29007 2919 7 , , , 29007 2919 8 and and CC 29007 2919 9 hands hand NNS 29007 2919 10 should should MD 29007 2919 11 be be VB 29007 2919 12 as as RB 29007 2919 13 cold cold JJ 29007 2919 14 as as IN 29007 2919 15 possible possible JJ 29007 2919 16 . . . 29007 2920 1 Handle handle VB 29007 2920 2 it -PRON- PRP 29007 2920 3 very very RB 29007 2920 4 lightly lightly RB 29007 2920 5 . . . 29007 2921 1 The the DT 29007 2921 2 colder colder NN 29007 2921 3 pastry pastry NN 29007 2921 4 is be VBZ 29007 2921 5 kept keep VBN 29007 2921 6 during during IN 29007 2921 7 making making NN 29007 2921 8 , , , 29007 2921 9 the the DT 29007 2921 10 lighter light JJR 29007 2921 11 it -PRON- PRP 29007 2921 12 will will MD 29007 2921 13 be be VB 29007 2921 14 , , , 29007 2921 15 because because IN 29007 2921 16 it -PRON- PRP 29007 2921 17 will will MD 29007 2921 18 contain contain VB 29007 2921 19 more more JJR 29007 2921 20 air air NN 29007 2921 21 ; ; : 29007 2921 22 cold cold JJ 29007 2921 23 air air NN 29007 2921 24 occupies occupy VBZ 29007 2921 25 a a DT 29007 2921 26 much much RB 29007 2921 27 less less JJR 29007 2921 28 space space NN 29007 2921 29 than than IN 29007 2921 30 warm warm JJ 29007 2921 31 . . . 29007 2922 1 The the DT 29007 2922 2 colder cold JJR 29007 2922 3 the the DT 29007 2922 4 air air NN 29007 2922 5 , , , 29007 2922 6 the the DT 29007 2922 7 greater great JJR 29007 2922 8 , , , 29007 2922 9 consequently consequently RB 29007 2922 10 , , , 29007 2922 11 will will MD 29007 2922 12 be be VB 29007 2922 13 its -PRON- PRP$ 29007 2922 14 expansion expansion NN 29007 2922 15 when when WRB 29007 2922 16 the the DT 29007 2922 17 pastry pastry NN 29007 2922 18 is be VBZ 29007 2922 19 put put VBN 29007 2922 20 into into IN 29007 2922 21 a a DT 29007 2922 22 very very RB 29007 2922 23 hot hot JJ 29007 2922 24 oven oven NN 29007 2922 25 . . . 29007 2923 1 Roll roll VB 29007 2923 2 the the DT 29007 2923 3 paste paste NN 29007 2923 4 lightly lightly RB 29007 2923 5 , , , 29007 2923 6 and and CC 29007 2923 7 not not RB 29007 2923 8 more more JJR 29007 2923 9 than than IN 29007 2923 10 necessary necessary JJ 29007 2923 11 . . . 29007 2924 1 Puff puff JJ 29007 2924 2 paste paste NN 29007 2924 3 is be VBZ 29007 2924 4 a a DT 29007 2924 5 kind kind NN 29007 2924 6 of of IN 29007 2924 7 fine fine JJ 29007 2924 8 sandwich sandwich NN 29007 2924 9 . . . 29007 2925 1 There there EX 29007 2925 2 should should MD 29007 2925 3 be be VB 29007 2925 4 a a DT 29007 2925 5 certain certain JJ 29007 2925 6 number number NN 29007 2925 7 of of IN 29007 2925 8 layers layer NNS 29007 2925 9 of of IN 29007 2925 10 dough dough NN 29007 2925 11 and and CC 29007 2925 12 layers layer NNS 29007 2925 13 of of IN 29007 2925 14 butter butter NN 29007 2925 15 . . . 29007 2926 1 Take take VB 29007 2926 2 care care NN 29007 2926 3 , , , 29007 2926 4 therefore therefore RB 29007 2926 5 , , , 29007 2926 6 that that IN 29007 2926 7 the the DT 29007 2926 8 butter butter NN 29007 2926 9 is be VBZ 29007 2926 10 not not RB 29007 2926 11 allowed allow VBN 29007 2926 12 to to TO 29007 2926 13 break break VB 29007 2926 14 through through IN 29007 2926 15 the the DT 29007 2926 16 dough dough NN 29007 2926 17 ; ; : 29007 2926 18 and and CC 29007 2926 19 be be VB 29007 2926 20 _ _ NNP 29007 2926 21 very very RB 29007 2926 22 careful careful JJ 29007 2926 23 to to TO 29007 2926 24 follow follow VB 29007 2926 25 _ _ NNP 29007 2926 26 the the DT 29007 2926 27 directions direction NNS 29007 2926 28 given give VBN 29007 2926 29 for for IN 29007 2926 30 making make VBG 29007 2926 31 this this DT 29007 2926 32 pastry pastry NN 29007 2926 33 . . . 29007 2927 1 Its -PRON- PRP$ 29007 2927 2 manufacture manufacture NN 29007 2927 3 requires require VBZ 29007 2927 4 patience patience NN 29007 2927 5 , , , 29007 2927 6 because because IN 29007 2927 7 , , , 29007 2927 8 if if IN 29007 2927 9 it -PRON- PRP 29007 2927 10 is be VBZ 29007 2927 11 not not RB 29007 2927 12 properly properly RB 29007 2927 13 cooled cool VBN 29007 2927 14 between between IN 29007 2927 15 the the DT 29007 2927 16 turns turn NNS 29007 2927 17 , , , 29007 2927 18 the the DT 29007 2927 19 friction friction NN 29007 2927 20 of of IN 29007 2927 21 rolling rolling NN 29007 2927 22 will will MD 29007 2927 23 warm warm VB 29007 2927 24 the the DT 29007 2927 25 butter butter NN 29007 2927 26 , , , 29007 2927 27 and and CC 29007 2927 28 cause cause VB 29007 2927 29 it -PRON- PRP 29007 2927 30 to to TO 29007 2927 31 smear smear VB 29007 2927 32 into into IN 29007 2927 33 the the DT 29007 2927 34 dough dough NN 29007 2927 35 . . . 29007 2928 1 For for IN 29007 2928 2 short short JJ 29007 2928 3 crust crust NN 29007 2928 4 , , , 29007 2928 5 rub rub VB 29007 2928 6 the the DT 29007 2928 7 butter butter NN 29007 2928 8 or or CC 29007 2928 9 fat fat NN 29007 2928 10 lightly lightly RB 29007 2928 11 into into IN 29007 2928 12 the the DT 29007 2928 13 flour flour NN 29007 2928 14 with with IN 29007 2928 15 the the DT 29007 2928 16 tips tip NNS 29007 2928 17 of of IN 29007 2928 18 the the DT 29007 2928 19 fingers finger NNS 29007 2928 20 ; ; : 29007 2928 21 and and CC 29007 2928 22 do do VBP 29007 2928 23 not not RB 29007 2928 24 use use VB 29007 2928 25 more more JJR 29007 2928 26 water water NN 29007 2928 27 than than IN 29007 2928 28 necessary necessary JJ 29007 2928 29 in in IN 29007 2928 30 mixing mix VBG 29007 2928 31 it -PRON- PRP 29007 2928 32 . . . 29007 2929 1 This this DT 29007 2929 2 is be VBZ 29007 2929 3 a a DT 29007 2929 4 common common JJ 29007 2929 5 mistake mistake NN 29007 2929 6 ; ; : 29007 2929 7 and and CC 29007 2929 8 too too RB 29007 2929 9 much much JJ 29007 2929 10 water water NN 29007 2929 11 deprives deprive VBZ 29007 2929 12 the the DT 29007 2929 13 paste paste NN 29007 2929 14 of of IN 29007 2929 15 its -PRON- PRP$ 29007 2929 16 shortness shortness NN 29007 2929 17 . . . 29007 2930 1 Short short JJ 29007 2930 2 paste paste NN 29007 2930 3 is be VBZ 29007 2930 4 the the DT 29007 2930 5 best good JJS 29007 2930 6 for for IN 29007 2930 7 children child NNS 29007 2930 8 and and CC 29007 2930 9 persons person NNS 29007 2930 10 of of IN 29007 2930 11 weak weak JJ 29007 2930 12 digestion digestion NN 29007 2930 13 ; ; : 29007 2930 14 the the DT 29007 2930 15 flour flour NN 29007 2930 16 in in IN 29007 2930 17 it -PRON- PRP 29007 2930 18 being be VBG 29007 2930 19 more more RBR 29007 2930 20 thoroughly thoroughly RB 29007 2930 21 incorporated incorporate VBN 29007 2930 22 with with IN 29007 2930 23 the the DT 29007 2930 24 fat fat NN 29007 2930 25 , , , 29007 2930 26 gets get VBZ 29007 2930 27 better well RBR 29007 2930 28 cooked cook VBN 29007 2930 29 . . . 29007 2931 1 It -PRON- PRP 29007 2931 2 is be VBZ 29007 2931 3 , , , 29007 2931 4 therefore therefore RB 29007 2931 5 , , , 29007 2931 6 capable capable JJ 29007 2931 7 of of IN 29007 2931 8 more more RBR 29007 2931 9 perfect perfect JJ 29007 2931 10 mastication mastication NN 29007 2931 11 than than IN 29007 2931 12 puff puff NN 29007 2931 13 or or CC 29007 2931 14 flaky flaky JJ 29007 2931 15 crust crust NN 29007 2931 16 , , , 29007 2931 17 both both DT 29007 2931 18 of of IN 29007 2931 19 which which WDT 29007 2931 20 are be VBP 29007 2931 21 liable liable JJ 29007 2931 22 to to TO 29007 2931 23 be be VB 29007 2931 24 swallowed swallow VBN 29007 2931 25 in in IN 29007 2931 26 flakes flake NNS 29007 2931 27 . . . 29007 2932 1 However however RB 29007 2932 2 well well RB 29007 2932 3 pastry pastry NN 29007 2932 4 is be VBZ 29007 2932 5 made make VBN 29007 2932 6 , , , 29007 2932 7 success success NN 29007 2932 8 will will MD 29007 2932 9 not not RB 29007 2932 10 be be VB 29007 2932 11 attained attain VBN 29007 2932 12 unless unless IN 29007 2932 13 the the DT 29007 2932 14 oven oven NN 29007 2932 15 is be VBZ 29007 2932 16 rightly rightly RB 29007 2932 17 heated heated JJ 29007 2932 18 . . . 29007 2933 1 The the DT 29007 2933 2 very very RB 29007 2933 3 lightest light JJS 29007 2933 4 crusts crust NNS 29007 2933 5 will will MD 29007 2933 6 often often RB 29007 2933 7 be be VB 29007 2933 8 totally totally RB 29007 2933 9 spoiled spoil VBN 29007 2933 10 in in IN 29007 2933 11 the the DT 29007 2933 12 baking baking NN 29007 2933 13 because because IN 29007 2933 14 this this DT 29007 2933 15 important important JJ 29007 2933 16 point point NN 29007 2933 17 is be VBZ 29007 2933 18 not not RB 29007 2933 19 attended attend VBN 29007 2933 20 to to TO 29007 2933 21 . . . 29007 2934 1 If if IN 29007 2934 2 the the DT 29007 2934 3 oven oven NN 29007 2934 4 is be VBZ 29007 2934 5 not not RB 29007 2934 6 very very RB 29007 2934 7 hot hot JJ 29007 2934 8 , , , 29007 2934 9 the the DT 29007 2934 10 fat fat NN 29007 2934 11 will will MD 29007 2934 12 melt melt VB 29007 2934 13 and and CC 29007 2934 14 run run VB 29007 2934 15 out out IN 29007 2934 16 of of IN 29007 2934 17 the the DT 29007 2934 18 pastry pastry NN 29007 2934 19 before before IN 29007 2934 20 the the DT 29007 2934 21 starch starch NN 29007 2934 22 grains grain NNS 29007 2934 23 in in IN 29007 2934 24 the the DT 29007 2934 25 flour flour NN 29007 2934 26 burst burst NN 29007 2934 27 ; ; : 29007 2934 28 consequently consequently RB 29007 2934 29 , , , 29007 2934 30 they -PRON- PRP 29007 2934 31 can can MD 29007 2934 32 not not RB 29007 2934 33 afterwards afterwards RB 29007 2934 34 expand expand VB 29007 2934 35 , , , 29007 2934 36 however however RB 29007 2934 37 hot hot JJ 29007 2934 38 the the DT 29007 2934 39 oven oven NN 29007 2934 40 may may MD 29007 2934 41 be be VB 29007 2934 42 made make VBN 29007 2934 43 ; ; : 29007 2934 44 and and CC 29007 2934 45 in in IN 29007 2934 46 this this DT 29007 2934 47 way way NN 29007 2934 48 the the DT 29007 2934 49 paste paste NN 29007 2934 50 will will MD 29007 2934 51 become become VB 29007 2934 52 heavy heavy JJ 29007 2934 53 . . . 29007 2935 1 Take take VB 29007 2935 2 great great JJ 29007 2935 3 care care NN 29007 2935 4 , , , 29007 2935 5 therefore therefore RB 29007 2935 6 , , , 29007 2935 7 that that IN 29007 2935 8 the the DT 29007 2935 9 oven oven NN 29007 2935 10 is be VBZ 29007 2935 11 very very RB 29007 2935 12 hot hot JJ 29007 2935 13 when when WRB 29007 2935 14 the the DT 29007 2935 15 paste paste NN 29007 2935 16 is be VBZ 29007 2935 17 put put VBN 29007 2935 18 into into IN 29007 2935 19 it -PRON- PRP 29007 2935 20 . . . 29007 2936 1 Watch watch VB 29007 2936 2 the the DT 29007 2936 3 paste paste NN 29007 2936 4 carefully carefully RB 29007 2936 5 that that IN 29007 2936 6 it -PRON- PRP 29007 2936 7 does do VBZ 29007 2936 8 not not RB 29007 2936 9 take take VB 29007 2936 10 too too RB 29007 2936 11 dark dark JJ 29007 2936 12 a a DT 29007 2936 13 colour colour NN 29007 2936 14 . . . 29007 2937 1 When when WRB 29007 2937 2 it -PRON- PRP 29007 2937 3 is be VBZ 29007 2937 4 well well RB 29007 2937 5 thrown throw VBN 29007 2937 6 up up RP 29007 2937 7 and and CC 29007 2937 8 nearly nearly RB 29007 2937 9 cooked cook VBN 29007 2937 10 , , , 29007 2937 11 it -PRON- PRP 29007 2937 12 may may MD 29007 2937 13 be be VB 29007 2937 14 removed remove VBN 29007 2937 15 to to IN 29007 2937 16 a a DT 29007 2937 17 more more RBR 29007 2937 18 moderately moderately RB 29007 2937 19 heated heat VBN 29007 2937 20 part part NN 29007 2937 21 of of IN 29007 2937 22 the the DT 29007 2937 23 oven oven NN 29007 2937 24 if if IN 29007 2937 25 it -PRON- PRP 29007 2937 26 should should MD 29007 2937 27 appear appear VB 29007 2937 28 to to TO 29007 2937 29 be be VB 29007 2937 30 browning brown VBG 29007 2937 31 too too RB 29007 2937 32 quickly quickly RB 29007 2937 33 . . . 29007 2938 1 Ovens ovens CD 29007 2938 2 in in IN 29007 2938 3 which which WDT 29007 2938 4 the the DT 29007 2938 5 heat heat NN 29007 2938 6 comes come VBZ 29007 2938 7 from from IN 29007 2938 8 the the DT 29007 2938 9 bottom bottom NN 29007 2938 10 are be VBP 29007 2938 11 decidedly decidedly RB 29007 2938 12 the the DT 29007 2938 13 best good JJS 29007 2938 14 for for IN 29007 2938 15 either either DT 29007 2938 16 cakes cake NNS 29007 2938 17 or or CC 29007 2938 18 pastry pastry NN 29007 2938 19 ; ; : 29007 2938 20 but but CC 29007 2938 21 no no DT 29007 2938 22 one one PRP 29007 2938 23 should should MD 29007 2938 24 expect expect VB 29007 2938 25 to to TO 29007 2938 26 bake bake VB 29007 2938 27 well well RB 29007 2938 28 in in IN 29007 2938 29 an an DT 29007 2938 30 oven oven NN 29007 2938 31 they -PRON- PRP 29007 2938 32 do do VBP 29007 2938 33 not not RB 29007 2938 34 thoroughly thoroughly RB 29007 2938 35 understand understand VB 29007 2938 36 . . . 29007 2939 1 There there EX 29007 2939 2 is be VBZ 29007 2939 3 so so RB 29007 2939 4 much much JJ 29007 2939 5 difference difference NN 29007 2939 6 in in IN 29007 2939 7 ovens oven NNS 29007 2939 8 , , , 29007 2939 9 that that IN 29007 2939 10 the the DT 29007 2939 11 hottest hot JJS 29007 2939 12 part part NN 29007 2939 13 of of IN 29007 2939 14 one one CD 29007 2939 15 may may MD 29007 2939 16 be be VB 29007 2939 17 the the DT 29007 2939 18 coolest cool JJS 29007 2939 19 in in IN 29007 2939 20 another another DT 29007 2939 21 . . . 29007 2940 1 To to TO 29007 2940 2 bake bake VB 29007 2940 3 well well NN 29007 2940 4 requires require VBZ 29007 2940 5 practice practice NN 29007 2940 6 and and CC 29007 2940 7 experience experience NN 29007 2940 8 , , , 29007 2940 9 and and CC 29007 2940 10 no no DT 29007 2940 11 one one PRP 29007 2940 12 should should MD 29007 2940 13 be be VB 29007 2940 14 discouraged discourage VBN 29007 2940 15 by by IN 29007 2940 16 a a DT 29007 2940 17 few few JJ 29007 2940 18 failures failure NNS 29007 2940 19 . . . 29007 2941 1 Puff Puff NNP 29007 2941 2 Paste Paste NNP 29007 2941 3 . . . 29007 2942 1 _ _ NNP 29007 2942 2 Ingredients_--Equal ingredients_--equal JJ 29007 2942 3 quantities quantity NNS 29007 2942 4 of of IN 29007 2942 5 Vienna Vienna NNP 29007 2942 6 flour flour NN 29007 2942 7 and and CC 29007 2942 8 butter butter NN 29007 2942 9 . . . 29007 2943 1 A a DT 29007 2943 2 few few JJ 29007 2943 3 drops drop NNS 29007 2943 4 of of IN 29007 2943 5 lemon lemon NN 29007 2943 6 juice juice NN 29007 2943 7 . . . 29007 2944 1 Enough enough JJ 29007 2944 2 water water NN 29007 2944 3 to to TO 29007 2944 4 mix mix VB 29007 2944 5 the the DT 29007 2944 6 flour flour NN 29007 2944 7 into into IN 29007 2944 8 a a DT 29007 2944 9 nice nice JJ 29007 2944 10 lithe lithe JJS 29007 2944 11 dough dough NN 29007 2944 12 . . . 29007 2945 1 _ _ NNP 29007 2945 2 Method._--Rub Method._--Rub NNP 29007 2945 3 the the DT 29007 2945 4 flour flour NN 29007 2945 5 through through IN 29007 2945 6 a a DT 29007 2945 7 wire wire NN 29007 2945 8 sieve sieve NN 29007 2945 9 . . . 29007 2946 1 Make make VB 29007 2946 2 a a DT 29007 2946 3 well well NN 29007 2946 4 in in IN 29007 2946 5 the the DT 29007 2946 6 middle middle NN 29007 2946 7 , , , 29007 2946 8 and and CC 29007 2946 9 squeeze squeeze VB 29007 2946 10 in in IN 29007 2946 11 a a DT 29007 2946 12 few few JJ 29007 2946 13 drops drop NNS 29007 2946 14 of of IN 29007 2946 15 lemon lemon NN 29007 2946 16 juice juice NN 29007 2946 17 . . . 29007 2947 1 Mix mix VB 29007 2947 2 very very RB 29007 2947 3 gradually gradually RB 29007 2947 4 with with IN 29007 2947 5 very very RB 29007 2947 6 cold cold JJ 29007 2947 7 water water NN 29007 2947 8 , , , 29007 2947 9 taking take VBG 29007 2947 10 care care NN 29007 2947 11 that that IN 29007 2947 12 the the DT 29007 2947 13 dough dough NN 29007 2947 14 is be VBZ 29007 2947 15 not not RB 29007 2947 16 too too RB 29007 2947 17 stiff stiff JJ 29007 2947 18 . . . 29007 2948 1 Then then RB 29007 2948 2 knead knead NN 29007 2948 3 and and CC 29007 2948 4 work work VB 29007 2948 5 well well RB 29007 2948 6 about about IN 29007 2948 7 until until IN 29007 2948 8 quite quite RB 29007 2948 9 smooth smooth JJ 29007 2948 10 . . . 29007 2949 1 Set set VB 29007 2949 2 it -PRON- PRP 29007 2949 3 aside aside RB 29007 2949 4 for for IN 29007 2949 5 a a DT 29007 2949 6 few few JJ 29007 2949 7 minutes minute NNS 29007 2949 8 to to TO 29007 2949 9 get get VB 29007 2949 10 quite quite RB 29007 2949 11 cold cold JJ 29007 2949 12 . . . 29007 2950 1 Squeeze squeeze VB 29007 2950 2 the the DT 29007 2950 3 butter butter NN 29007 2950 4 in in IN 29007 2950 5 a a DT 29007 2950 6 cloth cloth NN 29007 2950 7 to to TO 29007 2950 8 press press VB 29007 2950 9 out out RP 29007 2950 10 the the DT 29007 2950 11 water water NN 29007 2950 12 . . . 29007 2951 1 Roll roll VB 29007 2951 2 out out RP 29007 2951 3 the the DT 29007 2951 4 dough dough NN 29007 2951 5 , , , 29007 2951 6 and and CC 29007 2951 7 place place VB 29007 2951 8 the the DT 29007 2951 9 butter butter NN 29007 2951 10 , , , 29007 2951 11 flattened flatten VBD 29007 2951 12 to to IN 29007 2951 13 a a DT 29007 2951 14 third third NN 29007 2951 15 of of IN 29007 2951 16 its -PRON- PRP$ 29007 2951 17 size size NN 29007 2951 18 , , , 29007 2951 19 in in IN 29007 2951 20 the the DT 29007 2951 21 middle middle NN 29007 2951 22 . . . 29007 2952 1 Then then RB 29007 2952 2 fold fold VB 29007 2952 3 the the DT 29007 2952 4 dough dough NN 29007 2952 5 from from IN 29007 2952 6 either either DT 29007 2952 7 side side NN 29007 2952 8 over over IN 29007 2952 9 it -PRON- PRP 29007 2952 10 , , , 29007 2952 11 pressing press VBG 29007 2952 12 the the DT 29007 2952 13 edges edge NNS 29007 2952 14 together together RB 29007 2952 15 . . . 29007 2953 1 Turn turn VB 29007 2953 2 it -PRON- PRP 29007 2953 3 with with IN 29007 2953 4 its -PRON- PRP$ 29007 2953 5 edges edge NNS 29007 2953 6 toward toward IN 29007 2953 7 you -PRON- PRP 29007 2953 8 , , , 29007 2953 9 and and CC 29007 2953 10 roll roll VB 29007 2953 11 out out RP 29007 2953 12 very very RB 29007 2953 13 gently gently RB 29007 2953 14 ( ( -LRB- 29007 2953 15 care care NN 29007 2953 16 must must MD 29007 2953 17 be be VB 29007 2953 18 taken take VBN 29007 2953 19 that that IN 29007 2953 20 the the DT 29007 2953 21 butter butter NN 29007 2953 22 does do VBZ 29007 2953 23 not not RB 29007 2953 24 break break VB 29007 2953 25 through through IN 29007 2953 26 the the DT 29007 2953 27 dough dough NN 29007 2953 28 ) ) -RRB- 29007 2953 29 . . . 29007 2954 1 Fold fold VB 29007 2954 2 it -PRON- PRP 29007 2954 3 again again RB 29007 2954 4 in in IN 29007 2954 5 three three CD 29007 2954 6 , , , 29007 2954 7 and and CC 29007 2954 8 put put VBD 29007 2954 9 it -PRON- PRP 29007 2954 10 aside aside RB 29007 2954 11 to to TO 29007 2954 12 cool cool VB 29007 2954 13 for for IN 29007 2954 14 quite quite PDT 29007 2954 15 a a DT 29007 2954 16 quarter quarter NN 29007 2954 17 of of IN 29007 2954 18 an an DT 29007 2954 19 hour hour NN 29007 2954 20 . . . 29007 2955 1 The the DT 29007 2955 2 colder colder NN 29007 2955 3 it -PRON- PRP 29007 2955 4 is be VBZ 29007 2955 5 kept keep VBN 29007 2955 6 the the DT 29007 2955 7 better well JJR 29007 2955 8 . . . 29007 2956 1 Then then RB 29007 2956 2 turn turn VB 29007 2956 3 its -PRON- PRP$ 29007 2956 4 edges edge NNS 29007 2956 5 towards towards IN 29007 2956 6 you -PRON- PRP 29007 2956 7 , , , 29007 2956 8 and and CC 29007 2956 9 roll roll VB 29007 2956 10 it -PRON- PRP 29007 2956 11 out out RP 29007 2956 12 again again RB 29007 2956 13 ; ; : 29007 2956 14 fold fold VB 29007 2956 15 evenly evenly RB 29007 2956 16 in in IN 29007 2956 17 three three CD 29007 2956 18 , , , 29007 2956 19 and and CC 29007 2956 20 roll roll VB 29007 2956 21 and and CC 29007 2956 22 fold fold VB 29007 2956 23 again again RB 29007 2956 24 in in IN 29007 2956 25 the the DT 29007 2956 26 same same JJ 29007 2956 27 manner manner NN 29007 2956 28 ; ; : 29007 2956 29 each each DT 29007 2956 30 roll roll NN 29007 2956 31 and and CC 29007 2956 32 fold fold VBP 29007 2956 33 is be VBZ 29007 2956 34 called call VBN 29007 2956 35 a a DT 29007 2956 36 turn turn NN 29007 2956 37 . . . 29007 2957 1 Cool cool VB 29007 2957 2 the the DT 29007 2957 3 paste paste NN 29007 2957 4 for for IN 29007 2957 5 another another DT 29007 2957 6 quarter quarter NN 29007 2957 7 of of IN 29007 2957 8 an an DT 29007 2957 9 hour hour NN 29007 2957 10 . . . 29007 2958 1 Then then RB 29007 2958 2 give give VB 29007 2958 3 it -PRON- PRP 29007 2958 4 two two CD 29007 2958 5 more more JJR 29007 2958 6 turns turn NNS 29007 2958 7 . . . 29007 2959 1 Let let VB 29007 2959 2 it -PRON- PRP 29007 2959 3 cool cool VB 29007 2959 4 again again RB 29007 2959 5 ; ; : 29007 2959 6 and and CC 29007 2959 7 at at IN 29007 2959 8 the the DT 29007 2959 9 seventh seventh JJ 29007 2959 10 roll roll NN 29007 2959 11 it -PRON- PRP 29007 2959 12 will will MD 29007 2959 13 probably probably RB 29007 2959 14 be be VB 29007 2959 15 ready ready JJ 29007 2959 16 for for IN 29007 2959 17 use use NN 29007 2959 18 . . . 29007 2960 1 It -PRON- PRP 29007 2960 2 is be VBZ 29007 2960 3 , , , 29007 2960 4 however however RB 29007 2960 5 , , , 29007 2960 6 wise wise JJ 29007 2960 7 to to TO 29007 2960 8 bake bake VB 29007 2960 9 a a DT 29007 2960 10 small small JJ 29007 2960 11 piece piece NN 29007 2960 12 of of IN 29007 2960 13 the the DT 29007 2960 14 paste paste NN 29007 2960 15 before before IN 29007 2960 16 using use VBG 29007 2960 17 the the DT 29007 2960 18 whole whole JJ 29007 2960 19 quantity quantity NN 29007 2960 20 . . . 29007 2961 1 If if IN 29007 2961 2 the the DT 29007 2961 3 maker maker NN 29007 2961 4 has have VBZ 29007 2961 5 a a DT 29007 2961 6 very very RB 29007 2961 7 light light JJ 29007 2961 8 hand hand NN 29007 2961 9 it -PRON- PRP 29007 2961 10 sometimes sometimes RB 29007 2961 11 happens happen VBZ 29007 2961 12 that that IN 29007 2961 13 eight eight CD 29007 2961 14 or or CC 29007 2961 15 even even RB 29007 2961 16 nine nine CD 29007 2961 17 turns turn NNS 29007 2961 18 may may MD 29007 2961 19 be be VB 29007 2961 20 necessary necessary JJ 29007 2961 21 to to TO 29007 2961 22 roll roll VB 29007 2961 23 the the DT 29007 2961 24 butter butter NN 29007 2961 25 sufficiently sufficiently RB 29007 2961 26 into into IN 29007 2961 27 the the DT 29007 2961 28 flour flour NN 29007 2961 29 . . . 29007 2962 1 Patty Patty NNP 29007 2962 2 Cases case NNS 29007 2962 3 . . . 29007 2963 1 Roll roll VB 29007 2963 2 the the DT 29007 2963 3 puff puff NN 29007 2963 4 paste paste NN 29007 2963 5 , , , 29007 2963 6 when when WRB 29007 2963 7 ready ready JJ 29007 2963 8 , , , 29007 2963 9 to to TO 29007 2963 10 rather rather RB 29007 2963 11 more more JJR 29007 2963 12 than than IN 29007 2963 13 a a DT 29007 2963 14 quarter quarter NN 29007 2963 15 of of IN 29007 2963 16 an an DT 29007 2963 17 inch inch NN 29007 2963 18 in in IN 29007 2963 19 thickness thickness NN 29007 2963 20 . . . 29007 2964 1 Take take VB 29007 2964 2 a a DT 29007 2964 3 fluted fluted JJ 29007 2964 4 cutter cutter NN 29007 2964 5 about about IN 29007 2964 6 the the DT 29007 2964 7 size size NN 29007 2964 8 of of IN 29007 2964 9 a a DT 29007 2964 10 tumbler tumbler NN 29007 2964 11 . . . 29007 2965 1 Dip dip VB 29007 2965 2 it -PRON- PRP 29007 2965 3 in in IN 29007 2965 4 very very RB 29007 2965 5 hot hot JJ 29007 2965 6 water water NN 29007 2965 7 , , , 29007 2965 8 and and CC 29007 2965 9 cut cut VBD 29007 2965 10 the the DT 29007 2965 11 paste paste NN 29007 2965 12 into into IN 29007 2965 13 rounds round NNS 29007 2965 14 with with IN 29007 2965 15 it -PRON- PRP 29007 2965 16 . . . 29007 2966 1 Mark mark VB 29007 2966 2 the the DT 29007 2966 3 middle middle NN 29007 2966 4 of of IN 29007 2966 5 these these DT 29007 2966 6 rounds round NNS 29007 2966 7 with with IN 29007 2966 8 a a DT 29007 2966 9 cutter cutter NN 29007 2966 10 about about RB 29007 2966 11 three three CD 29007 2966 12 sizes size NNS 29007 2966 13 smaller small JJR 29007 2966 14 . . . 29007 2967 1 Roll roll VB 29007 2967 2 out out RP 29007 2967 3 the the DT 29007 2967 4 remains remain NNS 29007 2967 5 of of IN 29007 2967 6 the the DT 29007 2967 7 paste paste NN 29007 2967 8 to to IN 29007 2967 9 half half PDT 29007 2967 10 the the DT 29007 2967 11 thickness thickness NN 29007 2967 12 of of IN 29007 2967 13 the the DT 29007 2967 14 patties patty NNS 29007 2967 15 . . . 29007 2968 1 Stamp stamp VB 29007 2968 2 out out RP 29007 2968 3 some some DT 29007 2968 4 rounds round NNS 29007 2968 5 for for IN 29007 2968 6 covers cover NNS 29007 2968 7 with with IN 29007 2968 8 a a DT 29007 2968 9 fluted fluted JJ 29007 2968 10 cutter cutter NN 29007 2968 11 two two CD 29007 2968 12 sizes size NNS 29007 2968 13 smaller small JJR 29007 2968 14 than than IN 29007 2968 15 that that DT 29007 2968 16 used use VBN 29007 2968 17 for for IN 29007 2968 18 the the DT 29007 2968 19 cases case NNS 29007 2968 20 . . . 29007 2969 1 Put put VB 29007 2969 2 the the DT 29007 2969 3 cases case NNS 29007 2969 4 and and CC 29007 2969 5 covers cover VBZ 29007 2969 6 on on IN 29007 2969 7 a a DT 29007 2969 8 baking baking NN 29007 2969 9 - - HYPH 29007 2969 10 tin tin NN 29007 2969 11 , , , 29007 2969 12 and and CC 29007 2969 13 bake bake VB 29007 2969 14 in in RP 29007 2969 15 a a DT 29007 2969 16 quick quick JJ 29007 2969 17 oven oven NN 29007 2969 18 for for IN 29007 2969 19 ten ten CD 29007 2969 20 or or CC 29007 2969 21 fifteen fifteen CD 29007 2969 22 minutes minute NNS 29007 2969 23 . . . 29007 2970 1 When when WRB 29007 2970 2 cooked cook VBN 29007 2970 3 , , , 29007 2970 4 lift lift VB 29007 2970 5 the the DT 29007 2970 6 lid lid NN 29007 2970 7 and and CC 29007 2970 8 scrape scrape VB 29007 2970 9 out out RP 29007 2970 10 the the DT 29007 2970 11 soft soft JJ 29007 2970 12 inside inside NN 29007 2970 13 carefully carefully RB 29007 2970 14 . . . 29007 2971 1 Good Good NNP 29007 2971 2 Short Short NNP 29007 2971 3 Crust Crust NNP 29007 2971 4 . . . 29007 2972 1 _ _ NNP 29007 2972 2 Ingredients_--1 Ingredients_--1 NNP 29007 2972 3   _SP 29007 2972 4 lb lb XX 29007 2972 5 . . . 29007 2973 1 of of IN 29007 2973 2 flour flour NN 29007 2973 3 . . . 29007 2974 1 ¾ ¾ NNP 29007 2974 2   _SP 29007 2974 3 lb lb XX 29007 2974 4 . . . 29007 2975 1 of of IN 29007 2975 2 butter butter NN 29007 2975 3 . . . 29007 2976 1 Enough enough JJ 29007 2976 2 cold cold JJ 29007 2976 3 water water NN 29007 2976 4 to to TO 29007 2976 5 mix mix VB 29007 2976 6 rather rather RB 29007 2976 7 stiffly stiffly RB 29007 2976 8 . . . 29007 2977 1 A a DT 29007 2977 2 pinch pinch NN 29007 2977 3 of of IN 29007 2977 4 salt salt NN 29007 2977 5 . . . 29007 2978 1 _ _ NNP 29007 2978 2 Method._--Rub Method._--Rub NNP 29007 2978 3 the the DT 29007 2978 4 butter butter NN 29007 2978 5 into into IN 29007 2978 6 the the DT 29007 2978 7 flour flour NN 29007 2978 8 until until IN 29007 2978 9 like like UH 29007 2978 10 fine fine JJ 29007 2978 11 bread bread NN 29007 2978 12 - - HYPH 29007 2978 13 crumbs crumb NNS 29007 2978 14 . . . 29007 2979 1 Mix mix VB 29007 2979 2 with with IN 29007 2979 3 cold cold JJ 29007 2979 4 water water NN 29007 2979 5 , , , 29007 2979 6 using use VBG 29007 2979 7 as as RB 29007 2979 8 little little JJ 29007 2979 9 as as IN 29007 2979 10 possible possible JJ 29007 2979 11 ( ( -LRB- 29007 2979 12 if if IN 29007 2979 13 too too RB 29007 2979 14 much much JJ 29007 2979 15 is be VBZ 29007 2979 16 used use VBN 29007 2979 17 the the DT 29007 2979 18 crust crust NN 29007 2979 19 will will MD 29007 2979 20 not not RB 29007 2979 21 be be VB 29007 2979 22 short short JJ 29007 2979 23 ) ) -RRB- 29007 2979 24 . . . 29007 2980 1 Roll roll VB 29007 2980 2 gently gently RB 29007 2980 3 to to TO 29007 2980 4 make make VB 29007 2980 5 the the DT 29007 2980 6 paste paste NN 29007 2980 7 bind bind NN 29007 2980 8 . . . 29007 2981 1 If if IN 29007 2981 2 this this DT 29007 2981 3 paste paste NN 29007 2981 4 is be VBZ 29007 2981 5 used use VBN 29007 2981 6 for for IN 29007 2981 7 tarts tart NNS 29007 2981 8 , , , 29007 2981 9 add add VB 29007 2981 10 one one CD 29007 2981 11 dessertspoonful dessertspoonful NN 29007 2981 12 of of IN 29007 2981 13 castor castor NN 29007 2981 14 sugar sugar NN 29007 2981 15 to to IN 29007 2981 16 the the DT 29007 2981 17 flour flour NN 29007 2981 18 . . . 29007 2982 1 Plainer Plainer NNP 29007 2982 2 Short Short NNP 29007 2982 3 Crust Crust NNP 29007 2982 4 . . . 29007 2983 1 _ _ NNP 29007 2983 2 Ingredients_--1 Ingredients_--1 NNP 29007 2983 3   _SP 29007 2983 4 lb lb XX 29007 2983 5 . . . 29007 2984 1 of of IN 29007 2984 2 flour flour NN 29007 2984 3 . . . 29007 2985 1 ¼ ¼ NNP 29007 2985 2   _SP 29007 2985 3 lb lb XX 29007 2985 4 . . . 29007 2986 1 of of IN 29007 2986 2 butter butter NN 29007 2986 3 . . . 29007 2987 1 ¼ ¼ NNP 29007 2987 2   _SP 29007 2987 3 lb lb XX 29007 2987 4 . . . 29007 2988 1 of of IN 29007 2988 2 lard lard NNP 29007 2988 3 . . . 29007 2989 1 1 1 CD 29007 2989 2 teaspoonful teaspoonful JJ 29007 2989 3 of of IN 29007 2989 4 baking bake VBG 29007 2989 5 powder powder NN 29007 2989 6 . . . 29007 2990 1 Water water NN 29007 2990 2 enough enough JJ 29007 2990 3 to to TO 29007 2990 4 bind bind VB 29007 2990 5 . . . 29007 2991 1 _ _ NNP 29007 2991 2 Method._--Make Method._--Make NNP 29007 2991 3 according accord VBG 29007 2991 4 to to IN 29007 2991 5 directions direction NNS 29007 2991 6 given give VBN 29007 2991 7 in in IN 29007 2991 8 preceding precede VBG 29007 2991 9 recipe recipe NN 29007 2991 10 . . . 29007 2992 1 Economical Economical NNP 29007 2992 2 Short Short NNP 29007 2992 3 Crust Crust NNP 29007 2992 4 . . . 29007 2993 1 _ _ NNP 29007 2993 2 Ingredients_--1 Ingredients_--1 NNP 29007 2993 3   _SP 29007 2993 4 lb lb XX 29007 2993 5 . . . 29007 2994 1 of of IN 29007 2994 2 flour flour NN 29007 2994 3 . . . 29007 2995 1 ½ ½ JJ 29007 2995 2   _SP 29007 2995 3 lb lb XX 29007 2995 4 . . . 29007 2996 1 of of IN 29007 2996 2 clarified clarify VBN 29007 2996 3 dripping dripping NN 29007 2996 4 or or CC 29007 2996 5 lard lard NN 29007 2996 6 . . . 29007 2997 1 1 1 CD 29007 2997 2 teaspoonful teaspoonful JJ 29007 2997 3 of of IN 29007 2997 4 baking bake VBG 29007 2997 5 powder powder NN 29007 2997 6 . . . 29007 2998 1 Enough enough JJ 29007 2998 2 water water NN 29007 2998 3 to to TO 29007 2998 4 mix mix VB 29007 2998 5 . . . 29007 2999 1 To to TO 29007 2999 2 make make VB 29007 2999 3 this this DT 29007 2999 4 crust crust NN 29007 2999 5 still still RB 29007 2999 6 plainer plainer NN 29007 2999 7 , , , 29007 2999 8 a a DT 29007 2999 9 quarter quarter NN 29007 2999 10 of of IN 29007 2999 11 a a DT 29007 2999 12 pound pound NN 29007 2999 13 only only RB 29007 2999 14 of of IN 29007 2999 15 clarified clarify VBN 29007 2999 16 dripping dripping NN 29007 2999 17 or or CC 29007 2999 18 lard lard NN 29007 2999 19 may may MD 29007 2999 20 be be VB 29007 2999 21 taken take VBN 29007 2999 22 , , , 29007 2999 23 and and CC 29007 2999 24 three three CD 29007 2999 25 good good JJ 29007 2999 26 teaspoonfuls teaspoonful NNS 29007 2999 27 of of IN 29007 2999 28 baking baking NN 29007 2999 29 powder powder NN 29007 2999 30 . . . 29007 3000 1 _ _ NNP 29007 3000 2 Method._--Make Method._--Make NNP 29007 3000 3 according accord VBG 29007 3000 4 to to IN 29007 3000 5 the the DT 29007 3000 6 directions direction NNS 29007 3000 7 for for IN 29007 3000 8 Short Short NNP 29007 3000 9 Crust Crust NNP 29007 3000 10 . . . 29007 3001 1 Flaky flaky JJ 29007 3001 2 Crust crust NN 29007 3001 3 . . . 29007 3002 1 _ _ NNP 29007 3002 2 Ingredients_--1 Ingredients_--1 NNP 29007 3002 3   _SP 29007 3002 4 lb lb XX 29007 3002 5 . . . 29007 3003 1 of of IN 29007 3003 2 flour flour NN 29007 3003 3 . . . 29007 3004 1 ½ ½ JJ 29007 3004 2   _SP 29007 3004 3 lb lb XX 29007 3004 4 . . . 29007 3005 1 of of IN 29007 3005 2 butter butter NN 29007 3005 3 or or CC 29007 3005 4 dripping dripping NN 29007 3005 5 . . . 29007 3006 1 A a DT 29007 3006 2 pinch pinch NN 29007 3006 3 of of IN 29007 3006 4 salt salt NN 29007 3006 5 . . . 29007 3007 1 Enough enough JJ 29007 3007 2 cold cold JJ 29007 3007 3 water water NN 29007 3007 4 to to TO 29007 3007 5 mix mix VB 29007 3007 6 the the DT 29007 3007 7 paste paste NN 29007 3007 8 . . . 29007 3008 1 _ _ NNP 29007 3008 2 Method._--Rub Method._--Rub NNP 29007 3008 3 one one CD 29007 3008 4 half half NN 29007 3008 5 of of IN 29007 3008 6 the the DT 29007 3008 7 butter butter NN 29007 3008 8 into into IN 29007 3008 9 the the DT 29007 3008 10 flour flour NN 29007 3008 11 , , , 29007 3008 12 as as IN 29007 3008 13 for for IN 29007 3008 14 short short JJ 29007 3008 15 crust crust NN 29007 3008 16 . . . 29007 3009 1 Mix mix VB 29007 3009 2 with with IN 29007 3009 3 the the DT 29007 3009 4 water water NN 29007 3009 5 , , , 29007 3009 6 and and CC 29007 3009 7 roll roll VB 29007 3009 8 it -PRON- PRP 29007 3009 9 out out RP 29007 3009 10 very very RB 29007 3009 11 thinly thinly RB 29007 3009 12 . . . 29007 3010 1 Put put VB 29007 3010 2 the the DT 29007 3010 3 remainder remainder NN 29007 3010 4 in in IN 29007 3010 5 little little JJ 29007 3010 6 pieces piece NNS 29007 3010 7 on on IN 29007 3010 8 the the DT 29007 3010 9 paste paste NN 29007 3010 10 . . . 29007 3011 1 Fold fold VB 29007 3011 2 in in RB 29007 3011 3 three three CD 29007 3011 4 , , , 29007 3011 5 and and CC 29007 3011 6 then then RB 29007 3011 7 in in IN 29007 3011 8 three three CD 29007 3011 9 again again RB 29007 3011 10 . . . 29007 3012 1 Roll roll VB 29007 3012 2 out out RP 29007 3012 3 to to IN 29007 3012 4 the the DT 29007 3012 5 size size NN 29007 3012 6 required require VBN 29007 3012 7 . . . 29007 3013 1 Rough Rough NNP 29007 3013 2 Puff Puff NNP 29007 3013 3 Paste Paste NNP 29007 3013 4 . . . 29007 3014 1 _ _ NNP 29007 3014 2 Ingredients_--1 Ingredients_--1 NNP 29007 3014 3   _SP 29007 3014 4 lb lb XX 29007 3014 5 . . . 29007 3015 1 of of IN 29007 3015 2 flour flour NN 29007 3015 3 . . . 29007 3016 1 ½ ½ JJ 29007 3016 2   _SP 29007 3016 3 lb lb XX 29007 3016 4 . . . 29007 3017 1 of of IN 29007 3017 2 butter butter NN 29007 3017 3 , , , 29007 3017 4 lard lard NN 29007 3017 5 , , , 29007 3017 6 or or CC 29007 3017 7 dripping dripping JJ 29007 3017 8 . . . 29007 3018 1 Salt salt NN 29007 3018 2 . . . 29007 3019 1 Cold cold JJ 29007 3019 2 water water NN 29007 3019 3 . . . 29007 3020 1 _ _ NNP 29007 3020 2 Method._--Break Method._--Break NNP 29007 3020 3 the the DT 29007 3020 4 fat fat NN 29007 3020 5 into into IN 29007 3020 6 the the DT 29007 3020 7 flour flour NN 29007 3020 8 in in IN 29007 3020 9 pieces piece NNS 29007 3020 10 . . . 29007 3021 1 Add add VB 29007 3021 2 a a DT 29007 3021 3 pinch pinch NN 29007 3021 4 of of IN 29007 3021 5 salt salt NN 29007 3021 6 . . . 29007 3022 1 Mix mix VB 29007 3022 2 with with IN 29007 3022 3 a a DT 29007 3022 4 little little JJ 29007 3022 5 cold cold JJ 29007 3022 6 water water NN 29007 3022 7 . . . 29007 3023 1 Turn turn VB 29007 3023 2 on on RP 29007 3023 3 to to IN 29007 3023 4 a a DT 29007 3023 5 board board NN 29007 3023 6 . . . 29007 3024 1 Roll roll VB 29007 3024 2 and and CC 29007 3024 3 fold fold VB 29007 3024 4 four four CD 29007 3024 5 times time NNS 29007 3024 6 . . . 29007 3025 1 Flaky flaky JJ 29007 3025 2 Bread Bread NNP 29007 3025 3 Crust crust NN 29007 3025 4 . . . 29007 3026 1 _ _ NNP 29007 3026 2 Ingredients_--1 Ingredients_--1 NNP 29007 3026 3   _SP 29007 3026 4 lb lb XX 29007 3026 5 . . . 29007 3027 1 of of IN 29007 3027 2 bread bread NN 29007 3027 3 dough dough NN 29007 3027 4 . . . 29007 3028 1 Some some DT 29007 3028 2 butter butter NN 29007 3028 3 , , , 29007 3028 4 lard lard NN 29007 3028 5 , , , 29007 3028 6 or or CC 29007 3028 7 dripping dripping JJ 29007 3028 8 . . . 29007 3029 1 _ _ NNP 29007 3029 2 Method._--Roll Method._--Roll NNP 29007 3029 3 out out RP 29007 3029 4 the the DT 29007 3029 5 dough dough NN 29007 3029 6 very very RB 29007 3029 7 thin thin JJ 29007 3029 8 , , , 29007 3029 9 and and CC 29007 3029 10 spread spread VBD 29007 3029 11 with with IN 29007 3029 12 the the DT 29007 3029 13 fat fat NN 29007 3029 14 . . . 29007 3030 1 Fold fold VB 29007 3030 2 in in IN 29007 3030 3 two two CD 29007 3030 4 . . . 29007 3031 1 Spread spread VB 29007 3031 2 again again RB 29007 3031 3 with with IN 29007 3031 4 fat fat NN 29007 3031 5 . . . 29007 3032 1 Fold fold VB 29007 3032 2 in in IN 29007 3032 3 two two CD 29007 3032 4 , , , 29007 3032 5 and and CC 29007 3032 6 spread spread VBD 29007 3032 7 once once RB 29007 3032 8 more more RBR 29007 3032 9 with with IN 29007 3032 10 fat fat NN 29007 3032 11 . . . 29007 3033 1 Fold fold VB 29007 3033 2 again again RB 29007 3033 3 , , , 29007 3033 4 and and CC 29007 3033 5 set set VBD 29007 3033 6 aside aside RB 29007 3033 7 for for IN 29007 3033 8 one one CD 29007 3033 9 hour hour NN 29007 3033 10 . . . 29007 3034 1 Then then RB 29007 3034 2 roll roll VB 29007 3034 3 out out RP 29007 3034 4 and and CC 29007 3034 5 use use VB 29007 3034 6 . . . 29007 3035 1 Beef beef NN 29007 3035 2 - - HYPH 29007 3035 3 steak steak NN 29007 3035 4 Pie Pie NNP 29007 3035 5 . . . 29007 3036 1 _ _ NNP 29007 3036 2 Ingredients_--2 Ingredients_--2 NNP 29007 3036 3   _SP 29007 3036 4 lb lb XX 29007 3036 5 . . . 29007 3037 1 of of IN 29007 3037 2 nice nice JJ 29007 3037 3 beef beef NN 29007 3037 4 - - HYPH 29007 3037 5 steak steak NN 29007 3037 6 . . . 29007 3038 1 ½ ½ JJ 29007 3038 2   _SP 29007 3038 3 lb lb XX 29007 3038 4 . . . 29007 3039 1 of of IN 29007 3039 2 bullock bullock NNP 29007 3039 3 's 's POS 29007 3039 4 kidney kidney NN 29007 3039 5 . . . 29007 3040 1 1 1 CD 29007 3040 2   _SP 29007 3040 3 lb lb XX 29007 3040 4 . . . 29007 3041 1 of of IN 29007 3041 2 flaky flaky JJ 29007 3041 3 or or CC 29007 3041 4 rough rough JJ 29007 3041 5 puff puff NN 29007 3041 6 paste paste NN 29007 3041 7 . . . 29007 3042 1 1 1 CD 29007 3042 2 tablespoonful tablespoonful JJ 29007 3042 3 of of IN 29007 3042 4 flour flour NN 29007 3042 5 . . . 29007 3043 1 ½ ½ JJ 29007 3043 2 pint pint NN 29007 3043 3 of of IN 29007 3043 4 water water NN 29007 3043 5 . . . 29007 3044 1 Pepper pepper NN 29007 3044 2 and and CC 29007 3044 3 salt salt NN 29007 3044 4 . . . 29007 3045 1 _ _ NNP 29007 3045 2 Method._--Roll Method._--Roll NNP 29007 3045 3 the the DT 29007 3045 4 paste paste NN 29007 3045 5 to to IN 29007 3045 6 a a DT 29007 3045 7 quarter quarter NN 29007 3045 8 of of IN 29007 3045 9 an an DT 29007 3045 10 inch inch NN 29007 3045 11 in in IN 29007 3045 12 thickness thickness NN 29007 3045 13 . . . 29007 3046 1 Invert invert VB 29007 3046 2 the the DT 29007 3046 3 pie pie NN 29007 3046 4 - - HYPH 29007 3046 5 dish dish NN 29007 3046 6 , , , 29007 3046 7 and and CC 29007 3046 8 cut cut VBD 29007 3046 9 the the DT 29007 3046 10 paste paste NN 29007 3046 11 to to IN 29007 3046 12 the the DT 29007 3046 13 size size NN 29007 3046 14 and and CC 29007 3046 15 shape shape NN 29007 3046 16 of of IN 29007 3046 17 the the DT 29007 3046 18 under under JJ 29007 3046 19 side side NN 29007 3046 20 of of IN 29007 3046 21 it -PRON- PRP 29007 3046 22 . . . 29007 3047 1 Roll roll VB 29007 3047 2 out out RP 29007 3047 3 the the DT 29007 3047 4 remainder remainder NN 29007 3047 5 , , , 29007 3047 6 and and CC 29007 3047 7 cut cut VBD 29007 3047 8 a a DT 29007 3047 9 band band NN 29007 3047 10 one one CD 29007 3047 11 inch inch NN 29007 3047 12 wide wide JJ 29007 3047 13 . . . 29007 3048 1 Wet wet VB 29007 3048 2 the the DT 29007 3048 3 edge edge NN 29007 3048 4 of of IN 29007 3048 5 the the DT 29007 3048 6 pie pie NN 29007 3048 7 - - HYPH 29007 3048 8 dish dish NN 29007 3048 9 , , , 29007 3048 10 and and CC 29007 3048 11 place place VB 29007 3048 12 this this DT 29007 3048 13 round round NN 29007 3048 14 it -PRON- PRP 29007 3048 15 . . . 29007 3049 1 Cut cut VB 29007 3049 2 the the DT 29007 3049 3 beef beef NN 29007 3049 4 into into IN 29007 3049 5 thin thin JJ 29007 3049 6 strips strip NNS 29007 3049 7 . . . 29007 3050 1 Dip dip VB 29007 3050 2 them -PRON- PRP 29007 3050 3 in in IN 29007 3050 4 flour flour NN 29007 3050 5 , , , 29007 3050 6 and and CC 29007 3050 7 season season NN 29007 3050 8 with with IN 29007 3050 9 pepper pepper NN 29007 3050 10 and and CC 29007 3050 11 salt salt NN 29007 3050 12 . . . 29007 3051 1 Roll roll VB 29007 3051 2 each each DT 29007 3051 3 of of IN 29007 3051 4 the the DT 29007 3051 5 strips strip NNS 29007 3051 6 round round VBP 29007 3051 7 a a DT 29007 3051 8 tiny tiny JJ 29007 3051 9 piece piece NN 29007 3051 10 of of IN 29007 3051 11 fat fat NN 29007 3051 12 . . . 29007 3052 1 Put put VB 29007 3052 2 them -PRON- PRP 29007 3052 3 into into IN 29007 3052 4 the the DT 29007 3052 5 pie pie NN 29007 3052 6 - - HYPH 29007 3052 7 dish dish NN 29007 3052 8 alternately alternately RB 29007 3052 9 with with IN 29007 3052 10 pieces piece NNS 29007 3052 11 of of IN 29007 3052 12 kidney kidney NN 29007 3052 13 . . . 29007 3053 1 Raise raise VB 29007 3053 2 them -PRON- PRP 29007 3053 3 in in IN 29007 3053 4 the the DT 29007 3053 5 middle middle NN 29007 3053 6 of of IN 29007 3053 7 the the DT 29007 3053 8 dish dish NN 29007 3053 9 in in IN 29007 3053 10 a a DT 29007 3053 11 dome dome NN 29007 3053 12 - - HYPH 29007 3053 13 like like JJ 29007 3053 14 form form NN 29007 3053 15 , , , 29007 3053 16 and and CC 29007 3053 17 pour pour VBP 29007 3053 18 in in IN 29007 3053 19 the the DT 29007 3053 20 water water NN 29007 3053 21 . . . 29007 3054 1 Wet wet VB 29007 3054 2 the the DT 29007 3054 3 edges edge NNS 29007 3054 4 of of IN 29007 3054 5 the the DT 29007 3054 6 paste paste NN 29007 3054 7 lining lining NN 29007 3054 8 of of IN 29007 3054 9 the the DT 29007 3054 10 dish dish NN 29007 3054 11 , , , 29007 3054 12 and and CC 29007 3054 13 lay lie VBD 29007 3054 14 the the DT 29007 3054 15 cover cover NN 29007 3054 16 over over RP 29007 3054 17 . . . 29007 3055 1 Press press VB 29007 3055 2 the the DT 29007 3055 3 edges edge NNS 29007 3055 4 lightly lightly RB 29007 3055 5 together together RB 29007 3055 6 , , , 29007 3055 7 and and CC 29007 3055 8 trim trim VBP 29007 3055 9 round round NN 29007 3055 10 with with IN 29007 3055 11 a a DT 29007 3055 12 knife knife NN 29007 3055 13 . . . 29007 3056 1 Make make VB 29007 3056 2 a a DT 29007 3056 3 hole hole NN 29007 3056 4 in in IN 29007 3056 5 the the DT 29007 3056 6 middle middle NN 29007 3056 7 of of IN 29007 3056 8 the the DT 29007 3056 9 paste paste NN 29007 3056 10 to to TO 29007 3056 11 let let VB 29007 3056 12 the the DT 29007 3056 13 gases gas NNS 29007 3056 14 from from IN 29007 3056 15 the the DT 29007 3056 16 meat meat NN 29007 3056 17 escape escape NN 29007 3056 18 . . . 29007 3057 1 Brush brush VB 29007 3057 2 the the DT 29007 3057 3 crust crust NN 29007 3057 4 with with IN 29007 3057 5 beaten beat VBN 29007 3057 6 egg egg NN 29007 3057 7 , , , 29007 3057 8 and and CC 29007 3057 9 decorate decorate VB 29007 3057 10 with with IN 29007 3057 11 leaves leave NNS 29007 3057 12 cut cut VBN 29007 3057 13 from from IN 29007 3057 14 the the DT 29007 3057 15 trimmings trimming NNS 29007 3057 16 . . . 29007 3058 1 Bake bake VB 29007 3058 2 for for IN 29007 3058 3 about about RB 29007 3058 4 two two CD 29007 3058 5 hours hour NNS 29007 3058 6 . . . 29007 3059 1 The the DT 29007 3059 2 pie pie NN 29007 3059 3 should should MD 29007 3059 4 be be VB 29007 3059 5 put put VBN 29007 3059 6 into into IN 29007 3059 7 a a DT 29007 3059 8 quick quick JJ 29007 3059 9 oven oven NN 29007 3059 10 until until IN 29007 3059 11 the the DT 29007 3059 12 pastry pastry NN 29007 3059 13 is be VBZ 29007 3059 14 cooked cook VBN 29007 3059 15 ; ; : 29007 3059 16 the the DT 29007 3059 17 heat heat NN 29007 3059 18 must must MD 29007 3059 19 then then RB 29007 3059 20 be be VB 29007 3059 21 moderated moderate VBN 29007 3059 22 to to TO 29007 3059 23 cook cook VB 29007 3059 24 the the DT 29007 3059 25 meat meat NN 29007 3059 26 thoroughly thoroughly RB 29007 3059 27 without without IN 29007 3059 28 drying dry VBG 29007 3059 29 up up RP 29007 3059 30 the the DT 29007 3059 31 pastry pastry NN 29007 3059 32 . . . 29007 3060 1 If if IN 29007 3060 2 possible possible JJ 29007 3060 3 , , , 29007 3060 4 finish finish VBP 29007 3060 5 cooking cook VBG 29007 3060 6 the the DT 29007 3060 7 meat meat NN 29007 3060 8 on on IN 29007 3060 9 the the DT 29007 3060 10 top top NN 29007 3060 11 of of IN 29007 3060 12 the the DT 29007 3060 13 oven oven NN 29007 3060 14 . . . 29007 3061 1 Some some DT 29007 3061 2 people people NNS 29007 3061 3 prefer prefer VBP 29007 3061 4 stewing stew VBG 29007 3061 5 the the DT 29007 3061 6 meat meat NN 29007 3061 7 before before IN 29007 3061 8 using use VBG 29007 3061 9 it -PRON- PRP 29007 3061 10 in in IN 29007 3061 11 the the DT 29007 3061 12 pie pie NN 29007 3061 13 . . . 29007 3062 1 If if IN 29007 3062 2 this this DT 29007 3062 3 is be VBZ 29007 3062 4 done do VBN 29007 3062 5 , , , 29007 3062 6 it -PRON- PRP 29007 3062 7 must must MD 29007 3062 8 be be VB 29007 3062 9 allowed allow VBN 29007 3062 10 to to TO 29007 3062 11 get get VB 29007 3062 12 cold cold JJ 29007 3062 13 before before IN 29007 3062 14 the the DT 29007 3062 15 pie pie NN 29007 3062 16 is be VBZ 29007 3062 17 made make VBN 29007 3062 18 . . . 29007 3063 1 It -PRON- PRP 29007 3063 2 is be VBZ 29007 3063 3 an an DT 29007 3063 4 improvement improvement NN 29007 3063 5 to to IN 29007 3063 6 the the DT 29007 3063 7 pie pie NN 29007 3063 8 to to TO 29007 3063 9 put put VB 29007 3063 10 layers layer NNS 29007 3063 11 of of IN 29007 3063 12 oysters oyster NNS 29007 3063 13 , , , 29007 3063 14 bearded bearded JJ 29007 3063 15 , , , 29007 3063 16 alternately alternately RB 29007 3063 17 with with IN 29007 3063 18 the the DT 29007 3063 19 rolls roll NNS 29007 3063 20 of of IN 29007 3063 21 beef beef NN 29007 3063 22 . . . 29007 3064 1 Rabbit Rabbit NNP 29007 3064 2 Pie Pie NNP 29007 3064 3 . . . 29007 3065 1 _ _ NNP 29007 3065 2 Ingredients_--1 Ingredients_--1 NNP 29007 3065 3 rabbit rabbit NN 29007 3065 4 . . . 29007 3066 1 ¼ ¼ NNP 29007 3066 2   _SP 29007 3066 3 lb lb XX 29007 3066 4 . . . 29007 3067 1 of of IN 29007 3067 2 salt salt NN 29007 3067 3 pork pork NN 29007 3067 4 . . . 29007 3068 1 1 1 CD 29007 3068 2   _SP 29007 3068 3 lb lb XX 29007 3068 4 . . . 29007 3069 1 of of IN 29007 3069 2 rough rough JJ 29007 3069 3 puff puff NN 29007 3069 4 or or CC 29007 3069 5 flaky flaky JJ 29007 3069 6 paste paste NN 29007 3069 7 . . . 29007 3070 1 ½ ½ JJ 29007 3070 2 pint pint NN 29007 3070 3 of of IN 29007 3070 4 water water NN 29007 3070 5 . . . 29007 3071 1 2 2 CD 29007 3071 2 hard hard RB 29007 3071 3 - - HYPH 29007 3071 4 boiled boil VBN 29007 3071 5 eggs egg NNS 29007 3071 6 . . . 29007 3072 1 Pepper pepper NN 29007 3072 2 and and CC 29007 3072 3 salt salt NN 29007 3072 4 . . . 29007 3073 1 _ _ NNP 29007 3073 2 Method._--Prepare Method._--Prepare NNP 29007 3073 3 the the DT 29007 3073 4 paste paste NN 29007 3073 5 as as IN 29007 3073 6 for for IN 29007 3073 7 beef beef NN 29007 3073 8 - - HYPH 29007 3073 9 steak steak NN 29007 3073 10 pie pie NN 29007 3073 11 , , , 29007 3073 12 lining line VBG 29007 3073 13 the the DT 29007 3073 14 dish dish NN 29007 3073 15 in in IN 29007 3073 16 the the DT 29007 3073 17 same same JJ 29007 3073 18 manner manner NN 29007 3073 19 . . . 29007 3074 1 Cut cut VB 29007 3074 2 the the DT 29007 3074 3 rabbit rabbit NN 29007 3074 4 into into IN 29007 3074 5 neat neat JJ 29007 3074 6 joints joint NNS 29007 3074 7 . . . 29007 3075 1 Season season VB 29007 3075 2 them -PRON- PRP 29007 3075 3 with with IN 29007 3075 4 pepper pepper NN 29007 3075 5 and and CC 29007 3075 6 salt salt NN 29007 3075 7 . . . 29007 3076 1 Put put VB 29007 3076 2 them -PRON- PRP 29007 3076 3 in in IN 29007 3076 4 the the DT 29007 3076 5 pie pie NN 29007 3076 6 - - HYPH 29007 3076 7 dish dish NN 29007 3076 8 alternately alternately RB 29007 3076 9 with with IN 29007 3076 10 the the DT 29007 3076 11 pork pork NN 29007 3076 12 . . . 29007 3077 1 Pour pour VB 29007 3077 2 in in IN 29007 3077 3 the the DT 29007 3077 4 water water NN 29007 3077 5 , , , 29007 3077 6 and and CC 29007 3077 7 cover cover VB 29007 3077 8 with with IN 29007 3077 9 the the DT 29007 3077 10 paste paste NN 29007 3077 11 . . . 29007 3078 1 Brush brush VB 29007 3078 2 over over RP 29007 3078 3 with with IN 29007 3078 4 beaten beat VBN 29007 3078 5 egg egg NN 29007 3078 6 , , , 29007 3078 7 and and CC 29007 3078 8 decorate decorate VB 29007 3078 9 with with IN 29007 3078 10 paste paste NN 29007 3078 11 leaves leave NNS 29007 3078 12 . . . 29007 3079 1 Make make VB 29007 3079 2 a a DT 29007 3079 3 hole hole NN 29007 3079 4 in in IN 29007 3079 5 the the DT 29007 3079 6 middle middle NN 29007 3079 7 of of IN 29007 3079 8 the the DT 29007 3079 9 crust crust NN 29007 3079 10 for for IN 29007 3079 11 the the DT 29007 3079 12 gases gas NNS 29007 3079 13 to to TO 29007 3079 14 escape escape VB 29007 3079 15 . . . 29007 3080 1 Bake bake VB 29007 3080 2 for for IN 29007 3080 3 about about RB 29007 3080 4 an an DT 29007 3080 5 hour hour NN 29007 3080 6 , , , 29007 3080 7 attending attend VBG 29007 3080 8 to to IN 29007 3080 9 directions direction NNS 29007 3080 10 given give VBN 29007 3080 11 for for IN 29007 3080 12 baking bake VBG 29007 3080 13 beef beef NN 29007 3080 14 - - HYPH 29007 3080 15 steak steak NN 29007 3080 16 pie pie NN 29007 3080 17 . . . 29007 3081 1 Mince Mince NNP 29007 3081 2 Pies Pies NNP 29007 3081 3 . . . 29007 3082 1 _ _ NNP 29007 3082 2 Ingredients_--Puff ingredients_--puff JJ 29007 3082 3 and and CC 29007 3082 4 other other JJ 29007 3082 5 pastry pastry NN 29007 3082 6 . . . 29007 3083 1 Mincemeat mincemeat NN 29007 3083 2 . . . 29007 3084 1 Castor castor NN 29007 3084 2 sugar sugar NN 29007 3084 3 . . . 29007 3085 1 White White NNP 29007 3085 2 of of IN 29007 3085 3 1 1 CD 29007 3085 4 egg egg NN 29007 3085 5 . . . 29007 3086 1 THE the DT 29007 3086 2 MINCEMEAT mincemeat NN 29007 3086 3 . . . 29007 3087 1 _ _ NNP 29007 3087 2 Ingredients_--1 Ingredients_--1 NNP 29007 3087 3   _SP 29007 3087 4 lb lb XX 29007 3087 5 . . . 29007 3088 1 of of IN 29007 3088 2 suet suet NN 29007 3088 3 . . . 29007 3089 1 1 1 CD 29007 3089 2   _SP 29007 3089 3 lb lb XX 29007 3089 4 . . . 29007 3090 1 of of IN 29007 3090 2 apples apple NNS 29007 3090 3 . . . 29007 3091 1 1 1 CD 29007 3091 2   _SP 29007 3091 3 lb lb XX 29007 3091 4 . . . 29007 3092 1 of of IN 29007 3092 2 sugar sugar NNP 29007 3092 3 . . . 29007 3093 1 1 1 CD 29007 3093 2   _SP 29007 3093 3 lb lb XX 29007 3093 4 . . . 29007 3094 1 of of IN 29007 3094 2 currants currant NNS 29007 3094 3 . . . 29007 3095 1 1 1 CD 29007 3095 2   _SP 29007 3095 3 lb lb XX 29007 3095 4 . . . 29007 3096 1 of of IN 29007 3096 2 raisins raisin NNS 29007 3096 3 . . . 29007 3097 1 1 1 CD 29007 3097 2   _SP 29007 3097 3 lb lb XX 29007 3097 4 . . . 29007 3098 1 of of IN 29007 3098 2 candied candy VBN 29007 3098 3 peel peel NN 29007 3098 4 . . . 29007 3099 1 The the DT 29007 3099 2 grated grate VBN 29007 3099 3 rind rind NN 29007 3099 4 of of IN 29007 3099 5 3 3 CD 29007 3099 6 lemons lemon NNS 29007 3099 7 . . . 29007 3100 1 ¼ ¼ NNP 29007 3100 2   _SP 29007 3100 3 lb lb XX 29007 3100 4 . . . 29007 3101 1 of of IN 29007 3101 2 ratafias ratafia NNS 29007 3101 3 soaked soak VBD 29007 3101 4 in in IN 29007 3101 5 brandy brandy NN 29007 3101 6 . . . 29007 3102 1 _ _ NNP 29007 3102 2 Method._--Chop method._--chop CD 29007 3102 3 the the DT 29007 3102 4 suet suet NN 29007 3102 5 . . . 29007 3103 1 Wash wash VB 29007 3103 2 and and CC 29007 3103 3 dry dry VB 29007 3103 4 the the DT 29007 3103 5 currants currant NNS 29007 3103 6 . . . 29007 3104 1 Stone stone NN 29007 3104 2 and and CC 29007 3104 3 cut cut VB 29007 3104 4 the the DT 29007 3104 5 raisins raisin NNS 29007 3104 6 in in IN 29007 3104 7 halves half NNS 29007 3104 8 . . . 29007 3105 1 Peel peel NN 29007 3105 2 , , , 29007 3105 3 core core NN 29007 3105 4 , , , 29007 3105 5 and and CC 29007 3105 6 mince mince VB 29007 3105 7 the the DT 29007 3105 8 apples apple NNS 29007 3105 9 . . . 29007 3106 1 Chop chop VB 29007 3106 2 the the DT 29007 3106 3 candied candy VBN 29007 3106 4 peel peel NN 29007 3106 5 . . . 29007 3107 1 Mix mix VB 29007 3107 2 all all PDT 29007 3107 3 the the DT 29007 3107 4 ingredients ingredient NNS 29007 3107 5 well well RB 29007 3107 6 together together RB 29007 3107 7 . . . 29007 3108 1 Put put VB 29007 3108 2 them -PRON- PRP 29007 3108 3 into into IN 29007 3108 4 a a DT 29007 3108 5 stone stone NN 29007 3108 6 jar jar NN 29007 3108 7 ; ; : 29007 3108 8 cover cover VB 29007 3108 9 closely closely RB 29007 3108 10 and and CC 29007 3108 11 keep keep VB 29007 3108 12 for for IN 29007 3108 13 a a DT 29007 3108 14 month month NN 29007 3108 15 . . . 29007 3109 1 TO to IN 29007 3109 2 MAKE MAKE NNP 29007 3109 3 THE the DT 29007 3109 4 PIES pie NNS 29007 3109 5 . . . 29007 3110 1 Roll roll VB 29007 3110 2 the the DT 29007 3110 3 paste paste NN 29007 3110 4 out out RP 29007 3110 5 , , , 29007 3110 6 and and CC 29007 3110 7 stamp stamp VB 29007 3110 8 it -PRON- PRP 29007 3110 9 into into IN 29007 3110 10 rather rather RB 29007 3110 11 large large JJ 29007 3110 12 rounds round NNS 29007 3110 13 with with IN 29007 3110 14 a a DT 29007 3110 15 fluted fluted JJ 29007 3110 16 cutter cutter NN 29007 3110 17 dipped dip VBN 29007 3110 18 in in IN 29007 3110 19 hot hot JJ 29007 3110 20 water water NN 29007 3110 21 . . . 29007 3111 1 Lay lay VB 29007 3111 2 half half PDT 29007 3111 3 the the DT 29007 3111 4 rounds round NNS 29007 3111 5 on on IN 29007 3111 6 patty patty NNP 29007 3111 7 pans pan NNS 29007 3111 8 . . . 29007 3112 1 Wet wet VB 29007 3112 2 the the DT 29007 3112 3 edges edge NNS 29007 3112 4 of of IN 29007 3112 5 the the DT 29007 3112 6 pastry pastry NN 29007 3112 7 , , , 29007 3112 8 and and CC 29007 3112 9 put put VBD 29007 3112 10 some some DT 29007 3112 11 mincemeat mincemeat NN 29007 3112 12 into into IN 29007 3112 13 the the DT 29007 3112 14 middle middle NN 29007 3112 15 of of IN 29007 3112 16 each each DT 29007 3112 17 round round NN 29007 3112 18 . . . 29007 3113 1 Cover cover VB 29007 3113 2 with with IN 29007 3113 3 the the DT 29007 3113 4 remaining remain VBG 29007 3113 5 rounds round NNS 29007 3113 6 , , , 29007 3113 7 pressing press VBG 29007 3113 8 the the DT 29007 3113 9 edges edge NNS 29007 3113 10 lightly lightly RB 29007 3113 11 together together RB 29007 3113 12 . . . 29007 3114 1 To to TO 29007 3114 2 glaze glaze VB 29007 3114 3 , , , 29007 3114 4 brush brush VB 29007 3114 5 them -PRON- PRP 29007 3114 6 with with IN 29007 3114 7 a a DT 29007 3114 8 little little JJ 29007 3114 9 white white NN 29007 3114 10 of of IN 29007 3114 11 egg egg NN 29007 3114 12 , , , 29007 3114 13 and and CC 29007 3114 14 dust dust NN 29007 3114 15 with with IN 29007 3114 16 castor castor NN 29007 3114 17 sugar sugar NN 29007 3114 18 . . . 29007 3115 1 Bake bake VB 29007 3115 2 in in RP 29007 3115 3 a a DT 29007 3115 4 quick quick JJ 29007 3115 5 oven oven NN 29007 3115 6 for for IN 29007 3115 7 ten ten CD 29007 3115 8 or or CC 29007 3115 9 fifteen fifteen CD 29007 3115 10 minutes minute NNS 29007 3115 11 . . . 29007 3116 1 Mushroom Mushroom NNP 29007 3116 2 Pie Pie NNP 29007 3116 3 . . . 29007 3117 1 _ _ NNP 29007 3117 2 Ingredients_--Puff ingredients_--puff JJ 29007 3117 3 , , , 29007 3117 4 flaky flaky JJ 29007 3117 5 , , , 29007 3117 6 or or CC 29007 3117 7 short short JJ 29007 3117 8 crust crust NN 29007 3117 9 . . . 29007 3118 1 Mushrooms mushroom NNS 29007 3118 2 . . . 29007 3119 1 Boiled boil VBN 29007 3119 2 potatoes potato NNS 29007 3119 3 . . . 29007 3120 1 Butter butter NN 29007 3120 2 . . . 29007 3121 1 Pepper pepper NN 29007 3121 2 and and CC 29007 3121 3 salt salt NN 29007 3121 4 . . . 29007 3122 1 _ _ NNP 29007 3122 2 Method._--Roll Method._--Roll VBD 29007 3122 3 out out IN 29007 3122 4 the the DT 29007 3122 5 paste paste NN 29007 3122 6 , , , 29007 3122 7 and and CC 29007 3122 8 prepare prepare VB 29007 3122 9 a a DT 29007 3122 10 pie pie NN 29007 3122 11 - - HYPH 29007 3122 12 dish dish NN 29007 3122 13 as as IN 29007 3122 14 for for IN 29007 3122 15 beef beef NN 29007 3122 16 - - HYPH 29007 3122 17 steak steak NN 29007 3122 18 pie pie NN 29007 3122 19 . . . 29007 3123 1 Mash mash VB 29007 3123 2 the the DT 29007 3123 3 potatoes potato NNS 29007 3123 4 with with IN 29007 3123 5 butter butter NN 29007 3123 6 , , , 29007 3123 7 pepper pepper NN 29007 3123 8 , , , 29007 3123 9 and and CC 29007 3123 10 salt salt NN 29007 3123 11 . . . 29007 3124 1 Peel peel VB 29007 3124 2 the the DT 29007 3124 3 mushrooms mushroom NNS 29007 3124 4 , , , 29007 3124 5 and and CC 29007 3124 6 cut cut VBD 29007 3124 7 off off RP 29007 3124 8 the the DT 29007 3124 9 ends end NNS 29007 3124 10 of of IN 29007 3124 11 the the DT 29007 3124 12 stalks stalk NNS 29007 3124 13 . . . 29007 3125 1 Put put VB 29007 3125 2 the the DT 29007 3125 3 potatoes potato NNS 29007 3125 4 and and CC 29007 3125 5 mushrooms mushroom NNS 29007 3125 6 in in IN 29007 3125 7 alternate alternate JJ 29007 3125 8 layers layer NNS 29007 3125 9 in in IN 29007 3125 10 the the DT 29007 3125 11 pie pie NN 29007 3125 12 - - HYPH 29007 3125 13 dish dish NN 29007 3125 14 . . . 29007 3126 1 Cover cover VB 29007 3126 2 with with IN 29007 3126 3 the the DT 29007 3126 4 paste paste NN 29007 3126 5 , , , 29007 3126 6 and and CC 29007 3126 7 finish finish VB 29007 3126 8 off off RP 29007 3126 9 and and CC 29007 3126 10 decorate decorate VB 29007 3126 11 like like IN 29007 3126 12 a a DT 29007 3126 13 beef beef NN 29007 3126 14 - - HYPH 29007 3126 15 steak steak NN 29007 3126 16 pie pie NN 29007 3126 17 . . . 29007 3127 1 Bake bake VB 29007 3127 2 in in RP 29007 3127 3 a a DT 29007 3127 4 quick quick JJ 29007 3127 5 oven oven NN 29007 3127 6 for for IN 29007 3127 7 about about RB 29007 3127 8 three three CD 29007 3127 9 quarters quarter NNS 29007 3127 10 of of IN 29007 3127 11 an an DT 29007 3127 12 hour hour NN 29007 3127 13 . . . 29007 3128 1 Pigeon Pigeon NNP 29007 3128 2 Pie Pie NNP 29007 3128 3 . . . 29007 3129 1 _ _ NNP 29007 3129 2 Ingredients_--4 Ingredients_--4 NNP 29007 3129 3 pigeons pigeon NNS 29007 3129 4 . . . 29007 3130 1 1 1 CD 29007 3130 2   _SP 29007 3130 3 lb lb XX 29007 3130 4 . . . 29007 3131 1 of of IN 29007 3131 2 rump rump NNP 29007 3131 3 - - HYPH 29007 3131 4 steak steak NN 29007 3131 5 . . . 29007 3132 1 Yolks yolk NNS 29007 3132 2 of of IN 29007 3132 3 6 6 CD 29007 3132 4 hard hard RB 29007 3132 5 - - HYPH 29007 3132 6 boiled boil VBN 29007 3132 7 eggs egg NNS 29007 3132 8 . . . 29007 3133 1 Pepper pepper NN 29007 3133 2 and and CC 29007 3133 3 salt salt NN 29007 3133 4 . . . 29007 3134 1 Some some DT 29007 3134 2 puff puff NN 29007 3134 3 or or CC 29007 3134 4 other other JJ 29007 3134 5 paste paste NN 29007 3134 6 made make VBN 29007 3134 7 with with IN 29007 3134 8 1 1 CD 29007 3134 9   _SP 29007 3134 10 lb lb IN 29007 3134 11 . . . 29007 3135 1 of of IN 29007 3135 2 flour flour NN 29007 3135 3 . . . 29007 3136 1 _ _ NNP 29007 3136 2 Method._--Prepare Method._--Prepare NNP 29007 3136 3 the the DT 29007 3136 4 pie pie NN 29007 3136 5 - - HYPH 29007 3136 6 dish dish NN 29007 3136 7 , , , 29007 3136 8 and and CC 29007 3136 9 roll roll VB 29007 3136 10 out out RP 29007 3136 11 the the DT 29007 3136 12 paste paste NN 29007 3136 13 as as IN 29007 3136 14 for for IN 29007 3136 15 beef beef NN 29007 3136 16 - - HYPH 29007 3136 17 steak steak NN 29007 3136 18 pie pie NN 29007 3136 19 . . . 29007 3137 1 Draw draw VB 29007 3137 2 the the DT 29007 3137 3 pigeons pigeon NNS 29007 3137 4 , , , 29007 3137 5 and and CC 29007 3137 6 cut cut VBD 29007 3137 7 them -PRON- PRP 29007 3137 8 in in IN 29007 3137 9 halves half NNS 29007 3137 10 . . . 29007 3138 1 Cut cut VB 29007 3138 2 the the DT 29007 3138 3 steak steak NN 29007 3138 4 into into IN 29007 3138 5 thin thin JJ 29007 3138 6 strips strip NNS 29007 3138 7 , , , 29007 3138 8 the the DT 29007 3138 9 way way NN 29007 3138 10 of of IN 29007 3138 11 the the DT 29007 3138 12 grain grain NN 29007 3138 13 . . . 29007 3139 1 Season season VB 29007 3139 2 the the DT 29007 3139 3 steak steak NN 29007 3139 4 and and CC 29007 3139 5 pigeons pigeon NNS 29007 3139 6 nicely nicely RB 29007 3139 7 , , , 29007 3139 8 and and CC 29007 3139 9 put put VBD 29007 3139 10 them -PRON- PRP 29007 3139 11 into into IN 29007 3139 12 the the DT 29007 3139 13 pie pie NN 29007 3139 14 - - HYPH 29007 3139 15 dish dish NN 29007 3139 16 with with IN 29007 3139 17 the the DT 29007 3139 18 hard hard RB 29007 3139 19 - - HYPH 29007 3139 20 boiled boil VBN 29007 3139 21 yolks yolk NNS 29007 3139 22 . . . 29007 3140 1 Pour pour VB 29007 3140 2 in in IN 29007 3140 3 the the DT 29007 3140 4 water water NN 29007 3140 5 . . . 29007 3141 1 Cover cover VB 29007 3141 2 with with IN 29007 3141 3 the the DT 29007 3141 4 paste paste NN 29007 3141 5 , , , 29007 3141 6 and and CC 29007 3141 7 finish finish VB 29007 3141 8 like like IN 29007 3141 9 a a DT 29007 3141 10 beef beef NN 29007 3141 11 - - HYPH 29007 3141 12 steak steak NN 29007 3141 13 pie pie NN 29007 3141 14 . . . 29007 3142 1 Wash wash VB 29007 3142 2 and and CC 29007 3142 3 clean clean VB 29007 3142 4 the the DT 29007 3142 5 legs leg NNS 29007 3142 6 of of IN 29007 3142 7 two two CD 29007 3142 8 of of IN 29007 3142 9 the the DT 29007 3142 10 pigeons pigeon NNS 29007 3142 11 , , , 29007 3142 12 and and CC 29007 3142 13 stick stick VB 29007 3142 14 them -PRON- PRP 29007 3142 15 in in IN 29007 3142 16 the the DT 29007 3142 17 hole hole NN 29007 3142 18 in in IN 29007 3142 19 the the DT 29007 3142 20 top top NN 29007 3142 21 of of IN 29007 3142 22 the the DT 29007 3142 23 pie pie NN 29007 3142 24 . . . 29007 3143 1 Bake bake VB 29007 3143 2 for for IN 29007 3143 3 about about RB 29007 3143 4 an an DT 29007 3143 5 hour hour NN 29007 3143 6 and and CC 29007 3143 7 a a DT 29007 3143 8 half half NN 29007 3143 9 . . . 29007 3144 1 Veal veal NN 29007 3144 2 - - HYPH 29007 3144 3 and and CC 29007 3144 4 - - HYPH 29007 3144 5 Ham Ham NNP 29007 3144 6 Pie Pie NNP 29007 3144 7 . . . 29007 3145 1 _ _ NNP 29007 3145 2 Ingredients_--1 Ingredients_--1 NNP 29007 3145 3   _SP 29007 3145 4 lb lb XX 29007 3145 5 . . . 29007 3146 1 of of IN 29007 3146 2 veal veal NN 29007 3146 3 cutlet cutlet NN 29007 3146 4 . . . 29007 3147 1 ½ ½ JJ 29007 3147 2   _SP 29007 3147 3 lb lb XX 29007 3147 4 . . . 29007 3148 1 of of IN 29007 3148 2 ham ham NNP 29007 3148 3 . . . 29007 3149 1 4 4 CD 29007 3149 2 hard hard RB 29007 3149 3 - - HYPH 29007 3149 4 boiled boil VBN 29007 3149 5 eggs egg NNS 29007 3149 6 . . . 29007 3150 1 1 1 CD 29007 3150 2 dessertspoonful dessertspoonful NN 29007 3150 3 of of IN 29007 3150 4 chopped chop VBN 29007 3150 5 parsley parsley NN 29007 3150 6 . . . 29007 3151 1 1 1 CD 29007 3151 2 lemon lemon NN 29007 3151 3 . . . 29007 3152 1 Pepper pepper NN 29007 3152 2 and and CC 29007 3152 3 salt salt NN 29007 3152 4 . . . 29007 3153 1 Some some DT 29007 3153 2 puff puff NN 29007 3153 3 , , , 29007 3153 4 flaky flaky JJ 29007 3153 5 , , , 29007 3153 6 or or CC 29007 3153 7 other other JJ 29007 3153 8 pastry pastry NN 29007 3153 9 , , , 29007 3153 10 made make VBN 29007 3153 11 with with IN 29007 3153 12 1 1 CD 29007 3153 13   _SP 29007 3153 14 lb lb IN 29007 3153 15 . . . 29007 3154 1 of of IN 29007 3154 2 flour flour NN 29007 3154 3 . . . 29007 3155 1 _ _ NNP 29007 3155 2 Method._--Roll Method._--Roll VBD 29007 3155 3 out out IN 29007 3155 4 the the DT 29007 3155 5 paste paste NN 29007 3155 6 , , , 29007 3155 7 and and CC 29007 3155 8 prepare prepare VB 29007 3155 9 the the DT 29007 3155 10 dish dish NN 29007 3155 11 as as IN 29007 3155 12 for for IN 29007 3155 13 beef beef NN 29007 3155 14 - - HYPH 29007 3155 15 steak steak NN 29007 3155 16 pie pie NN 29007 3155 17 . . . 29007 3156 1 Cut cut VB 29007 3156 2 the the DT 29007 3156 3 veal veal NN 29007 3156 4 and and CC 29007 3156 5 ham ham NN 29007 3156 6 into into IN 29007 3156 7 neat neat JJ 29007 3156 8 pieces piece NNS 29007 3156 9 . . . 29007 3157 1 Season season VB 29007 3157 2 them -PRON- PRP 29007 3157 3 well well RB 29007 3157 4 , , , 29007 3157 5 and and CC 29007 3157 6 sprinkle sprinkle VB 29007 3157 7 them -PRON- PRP 29007 3157 8 with with IN 29007 3157 9 the the DT 29007 3157 10 parsley parsley NNP 29007 3157 11 and and CC 29007 3157 12 lemon lemon NNP 29007 3157 13 juice juice NN 29007 3157 14 . . . 29007 3158 1 Put put VB 29007 3158 2 them -PRON- PRP 29007 3158 3 into into IN 29007 3158 4 the the DT 29007 3158 5 pie pie NN 29007 3158 6 - - HYPH 29007 3158 7 dish dish NN 29007 3158 8 with with IN 29007 3158 9 the the DT 29007 3158 10 eggs egg NNS 29007 3158 11 cut cut VBN 29007 3158 12 in in IN 29007 3158 13 halves half NNS 29007 3158 14 . . . 29007 3159 1 Pour pour VB 29007 3159 2 in in IN 29007 3159 3 the the DT 29007 3159 4 water water NN 29007 3159 5 . . . 29007 3160 1 Cover cover VB 29007 3160 2 with with IN 29007 3160 3 paste paste NN 29007 3160 4 , , , 29007 3160 5 and and CC 29007 3160 6 decorate decorate VB 29007 3160 7 like like IN 29007 3160 8 a a DT 29007 3160 9 beef beef NN 29007 3160 10 - - HYPH 29007 3160 11 steak steak NN 29007 3160 12 pie pie NN 29007 3160 13 . . . 29007 3161 1 Bake bake VB 29007 3161 2 for for IN 29007 3161 3 about about RB 29007 3161 4 two two CD 29007 3161 5 hours hour NNS 29007 3161 6 . . . 29007 3162 1 Cornish Cornish NNP 29007 3162 2 Pasties Pasties NNP 29007 3162 3 . . . 29007 3163 1 _ _ NNP 29007 3163 2 Ingredients_--Some ingredients_--some NN 29007 3163 3 plain plain JJ 29007 3163 4 short short JJ 29007 3163 5 crust crust NN 29007 3163 6 . . . 29007 3164 1 Equal equal JJ 29007 3164 2 quantities quantity NNS 29007 3164 3 of of IN 29007 3164 4 beef beef NN 29007 3164 5 - - HYPH 29007 3164 6 steak steak NN 29007 3164 7 or or CC 29007 3164 8 beef beef NN 29007 3164 9 - - HYPH 29007 3164 10 skirt skirt NN 29007 3164 11 and and CC 29007 3164 12 potatoes potato NNS 29007 3164 13 . . . 29007 3165 1 1 1 CD 29007 3165 2 onion onion NN 29007 3165 3 , , , 29007 3165 4 finely finely RB 29007 3165 5 chopped chop VBN 29007 3165 6 . . . 29007 3166 1 Pepper pepper NN 29007 3166 2 and and CC 29007 3166 3 salt salt NN 29007 3166 4 . . . 29007 3167 1 _ _ NNP 29007 3167 2 Method._--Cut Method._--Cut NNP 29007 3167 3 the the DT 29007 3167 4 meat meat NN 29007 3167 5 and and CC 29007 3167 6 potatoes potato NNS 29007 3167 7 into into IN 29007 3167 8 small small JJ 29007 3167 9 dice dice NNS 29007 3167 10 , , , 29007 3167 11 and and CC 29007 3167 12 mix mix VB 29007 3167 13 them -PRON- PRP 29007 3167 14 with with IN 29007 3167 15 the the DT 29007 3167 16 onion onion NN 29007 3167 17 , , , 29007 3167 18 pepper pepper NN 29007 3167 19 , , , 29007 3167 20 and and CC 29007 3167 21 salt salt NN 29007 3167 22 . . . 29007 3168 1 Roll roll VB 29007 3168 2 out out RP 29007 3168 3 the the DT 29007 3168 4 pastry pastry NN 29007 3168 5 . . . 29007 3169 1 Stamp stamp VB 29007 3169 2 it -PRON- PRP 29007 3169 3 into into IN 29007 3169 4 rather rather RB 29007 3169 5 large large JJ 29007 3169 6 rounds round NNS 29007 3169 7 with with IN 29007 3169 8 the the DT 29007 3169 9 lid lid NN 29007 3169 10 of of IN 29007 3169 11 a a DT 29007 3169 12 small small JJ 29007 3169 13 saucepan saucepan NN 29007 3169 14 . . . 29007 3170 1 Wet wet VB 29007 3170 2 round round VBP 29007 3170 3 the the DT 29007 3170 4 edges edge NNS 29007 3170 5 of of IN 29007 3170 6 the the DT 29007 3170 7 paste paste NN 29007 3170 8 , , , 29007 3170 9 and and CC 29007 3170 10 place place VB 29007 3170 11 a a DT 29007 3170 12 small small JJ 29007 3170 13 heap heap NN 29007 3170 14 of of IN 29007 3170 15 meat meat NN 29007 3170 16 and and CC 29007 3170 17 potatoes potato NNS 29007 3170 18 in in IN 29007 3170 19 the the DT 29007 3170 20 middle middle NN 29007 3170 21 of of IN 29007 3170 22 each each DT 29007 3170 23 round round NN 29007 3170 24 . . . 29007 3171 1 Double double VB 29007 3171 2 the the DT 29007 3171 3 paste paste NN 29007 3171 4 , , , 29007 3171 5 bringing bring VBG 29007 3171 6 the the DT 29007 3171 7 edges edge NNS 29007 3171 8 to to IN 29007 3171 9 the the DT 29007 3171 10 top top NN 29007 3171 11 . . . 29007 3172 1 Goffer Goffer NNP 29007 3172 2 round round VBP 29007 3172 3 them -PRON- PRP 29007 3172 4 with with IN 29007 3172 5 the the DT 29007 3172 6 fingers finger NNS 29007 3172 7 to to TO 29007 3172 8 form form VB 29007 3172 9 a a DT 29007 3172 10 frill frill NN 29007 3172 11 . . . 29007 3173 1 Place place VB 29007 3173 2 the the DT 29007 3173 3 pasties pasty NNS 29007 3173 4 on on IN 29007 3173 5 a a DT 29007 3173 6 greased grease VBN 29007 3173 7 baking baking NN 29007 3173 8 - - HYPH 29007 3173 9 sheet sheet NN 29007 3173 10 , , , 29007 3173 11 and and CC 29007 3173 12 bake bake VB 29007 3173 13 in in RP 29007 3173 14 a a DT 29007 3173 15 quick quick JJ 29007 3173 16 oven oven NN 29007 3173 17 from from IN 29007 3173 18 half half PDT 29007 3173 19 an an DT 29007 3173 20 hour hour NN 29007 3173 21 to to IN 29007 3173 22 an an DT 29007 3173 23 hour hour NN 29007 3173 24 . . . 29007 3174 1 Sausage sausage NN 29007 3174 2 Rolls roll NNS 29007 3174 3 . . . 29007 3175 1 _ _ NNP 29007 3175 2 Ingredients_--Some ingredients_--some NN 29007 3175 3 puff puff NN 29007 3175 4 or or CC 29007 3175 5 flaky flaky JJ 29007 3175 6 crust crust NN 29007 3175 7 . . . 29007 3176 1 Sausages sausage NNS 29007 3176 2 . . . 29007 3177 1 1 1 CD 29007 3177 2 egg egg NN 29007 3177 3 . . . 29007 3178 1 _ _ NNP 29007 3178 2 Method._--Parboil Method._--Parboil NNP 29007 3178 3 the the DT 29007 3178 4 sausages sausage NNS 29007 3178 5 . . . 29007 3179 1 Skin skin NN 29007 3179 2 them -PRON- PRP 29007 3179 3 , , , 29007 3179 4 cut cut VBD 29007 3179 5 them -PRON- PRP 29007 3179 6 in in IN 29007 3179 7 halves half NNS 29007 3179 8 , , , 29007 3179 9 and and CC 29007 3179 10 let let VB 29007 3179 11 them -PRON- PRP 29007 3179 12 cool cool VB 29007 3179 13 . . . 29007 3180 1 Roll roll VB 29007 3180 2 out out RP 29007 3180 3 the the DT 29007 3180 4 paste paste NN 29007 3180 5 ; ; : 29007 3180 6 cut cut VB 29007 3180 7 it -PRON- PRP 29007 3180 8 into into IN 29007 3180 9 squares square NNS 29007 3180 10 . . . 29007 3181 1 Brush brush VB 29007 3181 2 the the DT 29007 3181 3 edges edge NNS 29007 3181 4 with with IN 29007 3181 5 beaten beat VBN 29007 3181 6 egg egg NN 29007 3181 7 . . . 29007 3182 1 Lay lay VB 29007 3182 2 a a DT 29007 3182 3 half half JJ 29007 3182 4 sausage sausage NN 29007 3182 5 on on IN 29007 3182 6 each each DT 29007 3182 7 piece piece NN 29007 3182 8 of of IN 29007 3182 9 paste paste NN 29007 3182 10 , , , 29007 3182 11 and and CC 29007 3182 12 roll roll VB 29007 3182 13 the the DT 29007 3182 14 paste paste NN 29007 3182 15 round round IN 29007 3182 16 it -PRON- PRP 29007 3182 17 , , , 29007 3182 18 pressing press VBG 29007 3182 19 the the DT 29007 3182 20 edges edge NNS 29007 3182 21 together together RB 29007 3182 22 . . . 29007 3183 1 Brush brush VB 29007 3183 2 the the DT 29007 3183 3 rolls roll NNS 29007 3183 4 with with IN 29007 3183 5 beaten beat VBN 29007 3183 6 egg egg NN 29007 3183 7 . . . 29007 3184 1 Lay lay VB 29007 3184 2 them -PRON- PRP 29007 3184 3 on on IN 29007 3184 4 a a DT 29007 3184 5 greased grease VBN 29007 3184 6 baking baking NN 29007 3184 7 - - HYPH 29007 3184 8 sheet sheet NN 29007 3184 9 . . . 29007 3185 1 Bake bake VB 29007 3185 2 in in RP 29007 3185 3 a a DT 29007 3185 4 quick quick JJ 29007 3185 5 oven oven NN 29007 3185 6 for for IN 29007 3185 7 fifteen fifteen CD 29007 3185 8 or or CC 29007 3185 9 twenty twenty CD 29007 3185 10 minutes minute NNS 29007 3185 11 . . . 29007 3186 1 Apple Apple NNP 29007 3186 2 Tart Tart NNP 29007 3186 3 . . . 29007 3187 1 _ _ NNP 29007 3187 2 Ingredients_--2 Ingredients_--2 NNP 29007 3187 3   _SP 29007 3187 4 lb lb XX 29007 3187 5 . . . 29007 3188 1 of of IN 29007 3188 2 apples apple NNS 29007 3188 3 . . . 29007 3189 1 3 3 LS 29007 3189 2   _SP 29007 3189 3 oz oz UH 29007 3189 4 . . . 29007 3190 1 of of IN 29007 3190 2 moist moist NNP 29007 3190 3 sugar sugar NN 29007 3190 4 . . . 29007 3191 1 Some some DT 29007 3191 2 pastry pastry NN 29007 3191 3 . . . 29007 3192 1 5 5 CD 29007 3192 2 cloves clove NNS 29007 3192 3 or or CC 29007 3192 4 the the DT 29007 3192 5 grated grate VBN 29007 3192 6 rind rind NN 29007 3192 7 of of IN 29007 3192 8 a a DT 29007 3192 9 small small JJ 29007 3192 10 lemon lemon NN 29007 3192 11 . . . 29007 3193 1 ¼ ¼ NNP 29007 3193 2 pint pint NN 29007 3193 3 of of IN 29007 3193 4 water water NN 29007 3193 5 . . . 29007 3194 1 _ _ NNP 29007 3194 2 Method._--Make method._--make VB 29007 3194 3 some some DT 29007 3194 4 pastry pastry NN 29007 3194 5 according accord VBG 29007 3194 6 to to IN 29007 3194 7 directions direction NNS 29007 3194 8 given give VBN 29007 3194 9 for for IN 29007 3194 10 short short JJ 29007 3194 11 crust crust NN 29007 3194 12 ( ( -LRB- 29007 3194 13 the the DT 29007 3194 14 quantity quantity NN 29007 3194 15 made make VBN 29007 3194 16 from from IN 29007 3194 17 ¾ ¾ NNP 29007 3194 18   _SP 29007 3194 19 lb lb XX 29007 3194 20 . . . 29007 3195 1 of of IN 29007 3195 2 flour flour NN 29007 3195 3 will will MD 29007 3195 4 be be VB 29007 3195 5 sufficient sufficient JJ 29007 3195 6 ) ) -RRB- 29007 3195 7 . . . 29007 3196 1 Roll roll VB 29007 3196 2 out out RP 29007 3196 3 the the DT 29007 3196 4 paste paste NN 29007 3196 5 in in IN 29007 3196 6 an an DT 29007 3196 7 oval oval JJ 29007 3196 8 shape shape NN 29007 3196 9 to to IN 29007 3196 10 a a DT 29007 3196 11 quarter quarter NN 29007 3196 12 of of IN 29007 3196 13 an an DT 29007 3196 14 inch inch NN 29007 3196 15 in in IN 29007 3196 16 thickness thickness NN 29007 3196 17 . . . 29007 3197 1 Invert Invert NNP 29007 3197 2 a a DT 29007 3197 3 pint pint NN 29007 3197 4 pie pie NN 29007 3197 5 - - HYPH 29007 3197 6 dish dish NN 29007 3197 7 , , , 29007 3197 8 lay lie VBD 29007 3197 9 the the DT 29007 3197 10 paste paste NN 29007 3197 11 over over IN 29007 3197 12 it -PRON- PRP 29007 3197 13 , , , 29007 3197 14 and and CC 29007 3197 15 cut cut VBD 29007 3197 16 it -PRON- PRP 29007 3197 17 the the DT 29007 3197 18 size size NN 29007 3197 19 and and CC 29007 3197 20 shape shape NN 29007 3197 21 of of IN 29007 3197 22 the the DT 29007 3197 23 under under JJ 29007 3197 24 side side NN 29007 3197 25 of of IN 29007 3197 26 the the DT 29007 3197 27 dish dish NN 29007 3197 28 . . . 29007 3198 1 Roll roll VB 29007 3198 2 out out RP 29007 3198 3 the the DT 29007 3198 4 remaining remain VBG 29007 3198 5 pieces piece NNS 29007 3198 6 , , , 29007 3198 7 and and CC 29007 3198 8 cut cut VBN 29007 3198 9 in in IN 29007 3198 10 strips strip NNS 29007 3198 11 about about IN 29007 3198 12 one one CD 29007 3198 13 inch inch NN 29007 3198 14 wide wide JJ 29007 3198 15 . . . 29007 3199 1 Wet wet VB 29007 3199 2 the the DT 29007 3199 3 edges edge NNS 29007 3199 4 of of IN 29007 3199 5 the the DT 29007 3199 6 pie pie NN 29007 3199 7 - - HYPH 29007 3199 8 dish dish NN 29007 3199 9 , , , 29007 3199 10 and and CC 29007 3199 11 lay lie VBD 29007 3199 12 them -PRON- PRP 29007 3199 13 evenly evenly RB 29007 3199 14 round round VBP 29007 3199 15 it -PRON- PRP 29007 3199 16 . . . 29007 3200 1 Peel peel NN 29007 3200 2 , , , 29007 3200 3 core core NN 29007 3200 4 , , , 29007 3200 5 and and CC 29007 3200 6 quarter quarter VB 29007 3200 7 the the DT 29007 3200 8 apples apple NNS 29007 3200 9 . . . 29007 3201 1 Put put VB 29007 3201 2 them -PRON- PRP 29007 3201 3 into into IN 29007 3201 4 the the DT 29007 3201 5 pie pie NN 29007 3201 6 - - HYPH 29007 3201 7 dish dish NN 29007 3201 8 , , , 29007 3201 9 mixing mix VBG 29007 3201 10 them -PRON- PRP 29007 3201 11 with with IN 29007 3201 12 the the DT 29007 3201 13 sugar sugar NN 29007 3201 14 . . . 29007 3202 1 Pile pile VB 29007 3202 2 them -PRON- PRP 29007 3202 3 up up RP 29007 3202 4 well well RB 29007 3202 5 in in IN 29007 3202 6 the the DT 29007 3202 7 middle middle NN 29007 3202 8 of of IN 29007 3202 9 the the DT 29007 3202 10 dish dish NN 29007 3202 11 , , , 29007 3202 12 pressing press VBG 29007 3202 13 them -PRON- PRP 29007 3202 14 to to IN 29007 3202 15 an an DT 29007 3202 16 oval oval JJ 29007 3202 17 shape shape NN 29007 3202 18 with with IN 29007 3202 19 the the DT 29007 3202 20 hands hand NNS 29007 3202 21 . . . 29007 3203 1 Pour pour VB 29007 3203 2 in in IN 29007 3203 3 the the DT 29007 3203 4 water water NN 29007 3203 5 , , , 29007 3203 6 and and CC 29007 3203 7 sprinkle sprinkle VB 29007 3203 8 over over IN 29007 3203 9 the the DT 29007 3203 10 lemon lemon NN 29007 3203 11 rind rind NN 29007 3203 12 or or CC 29007 3203 13 cloves clove NNS 29007 3203 14 . . . 29007 3204 1 Wet wet VB 29007 3204 2 the the DT 29007 3204 3 edges edge NNS 29007 3204 4 of of IN 29007 3204 5 the the DT 29007 3204 6 pastry pastry NN 29007 3204 7 , , , 29007 3204 8 lining line VBG 29007 3204 9 the the DT 29007 3204 10 dish dish NN 29007 3204 11 , , , 29007 3204 12 and and CC 29007 3204 13 put put VBD 29007 3204 14 over over RP 29007 3204 15 the the DT 29007 3204 16 piece piece NN 29007 3204 17 reserved reserve VBN 29007 3204 18 for for IN 29007 3204 19 the the DT 29007 3204 20 cover cover NN 29007 3204 21 . . . 29007 3205 1 Press press VB 29007 3205 2 the the DT 29007 3205 3 edges edge NNS 29007 3205 4 lightly lightly RB 29007 3205 5 together together RB 29007 3205 6 , , , 29007 3205 7 and and CC 29007 3205 8 trim trim VB 29007 3205 9 with with IN 29007 3205 10 a a DT 29007 3205 11 knife knife NN 29007 3205 12 . . . 29007 3206 1 Make make VB 29007 3206 2 a a DT 29007 3206 3 small small JJ 29007 3206 4 hole hole NN 29007 3206 5 with with IN 29007 3206 6 a a DT 29007 3206 7 skewer skewer NN 29007 3206 8 on on IN 29007 3206 9 either either DT 29007 3206 10 side side NN 29007 3206 11 of of IN 29007 3206 12 the the DT 29007 3206 13 cover cover NN 29007 3206 14 to to TO 29007 3206 15 let let VB 29007 3206 16 the the DT 29007 3206 17 steam steam NN 29007 3206 18 escape escape NN 29007 3206 19 . . . 29007 3207 1 To to TO 29007 3207 2 glaze glaze VB 29007 3207 3 , , , 29007 3207 4 brush brush VBP 29007 3207 5 over over RP 29007 3207 6 with with IN 29007 3207 7 the the DT 29007 3207 8 white white NN 29007 3207 9 of of IN 29007 3207 10 an an DT 29007 3207 11 egg egg NN 29007 3207 12 , , , 29007 3207 13 and and CC 29007 3207 14 dust dust NN 29007 3207 15 with with IN 29007 3207 16 castor castor NN 29007 3207 17 sugar sugar NN 29007 3207 18 . . . 29007 3208 1 Bake bake VB 29007 3208 2 from from IN 29007 3208 3 half half NN 29007 3208 4 to to IN 29007 3208 5 three three CD 29007 3208 6 - - HYPH 29007 3208 7 quarters quarter NNS 29007 3208 8 of of IN 29007 3208 9 an an DT 29007 3208 10 hour hour NN 29007 3208 11 . . . 29007 3209 1 The the DT 29007 3209 2 oven oven NN 29007 3209 3 should should MD 29007 3209 4 be be VB 29007 3209 5 very very RB 29007 3209 6 quick quick JJ 29007 3209 7 at at IN 29007 3209 8 first first RB 29007 3209 9 , , , 29007 3209 10 and and CC 29007 3209 11 moderate moderate JJ 29007 3209 12 afterwards afterwards RB 29007 3209 13 . . . 29007 3210 1 Any any DT 29007 3210 2 Fruit Fruit NNP 29007 3210 3 Tart Tart NNP 29007 3210 4 may may MD 29007 3210 5 be be VB 29007 3210 6 made make VBN 29007 3210 7 by by IN 29007 3210 8 this this DT 29007 3210 9 recipe recipe NN 29007 3210 10 . . . 29007 3211 1 Sugar Sugar NNP 29007 3211 2 must must MD 29007 3211 3 be be VB 29007 3211 4 added add VBN 29007 3211 5 according accord VBG 29007 3211 6 to to IN 29007 3211 7 the the DT 29007 3211 8 acidity acidity NN 29007 3211 9 of of IN 29007 3211 10 the the DT 29007 3211 11 fruit fruit NN 29007 3211 12 used use VBN 29007 3211 13 . . . 29007 3212 1 Genoise Genoise NNP 29007 3212 2 Pastry Pastry NNP 29007 3212 3 . . . 29007 3213 1 _ _ NNP 29007 3213 2 Ingredients_--6 Ingredients_--6 NNP 29007 3213 3   _SP 29007 3213 4 oz oz UH 29007 3213 5 . . . 29007 3214 1 of of IN 29007 3214 2 flour flour NN 29007 3214 3 . . . 29007 3215 1 6 6 CD 29007 3215 2   _SP 29007 3215 3 oz oz UH 29007 3215 4 . . . 29007 3216 1 of of IN 29007 3216 2 butter butter NN 29007 3216 3 . . . 29007 3217 1 8 8 CD 29007 3217 2   _SP 29007 3217 3 oz oz UH 29007 3217 4 . . . 29007 3218 1 of of IN 29007 3218 2 castor castor NN 29007 3218 3 sugar sugar NN 29007 3218 4 . . . 29007 3219 1 7 7 CD 29007 3219 2 eggs egg NNS 29007 3219 3 . . . 29007 3220 1 _ _ NNP 29007 3220 2 Method._--Melt Method._--Melt NNP 29007 3220 3 the the DT 29007 3220 4 butter butter NN 29007 3220 5 in in IN 29007 3220 6 a a DT 29007 3220 7 stewpan stewpan NN 29007 3220 8 , , , 29007 3220 9 and and CC 29007 3220 10 brush brush VB 29007 3220 11 over over IN 29007 3220 12 a a DT 29007 3220 13 _ _ NNP 29007 3220 14 sauté sauté NN 29007 3220 15 _ _ NNP 29007 3220 16 pan pan NN 29007 3220 17 or or CC 29007 3220 18 shallow shallow JJ 29007 3220 19 cake cake NN 29007 3220 20 tin tin NN 29007 3220 21 with with IN 29007 3220 22 it -PRON- PRP 29007 3220 23 . . . 29007 3221 1 Line line VB 29007 3221 2 the the DT 29007 3221 3 pan pan NN 29007 3221 4 with with IN 29007 3221 5 paper paper NN 29007 3221 6 , , , 29007 3221 7 and and CC 29007 3221 8 brush brush NN 29007 3221 9 that that WDT 29007 3221 10 also also RB 29007 3221 11 with with IN 29007 3221 12 the the DT 29007 3221 13 melted melted JJ 29007 3221 14 butter butter NN 29007 3221 15 . . . 29007 3222 1 Break break VB 29007 3222 2 the the DT 29007 3222 3 eggs egg NNS 29007 3222 4 into into IN 29007 3222 5 a a DT 29007 3222 6 basin basin NN 29007 3222 7 . . . 29007 3223 1 Add add VB 29007 3223 2 to to IN 29007 3223 3 them -PRON- PRP 29007 3223 4 the the DT 29007 3223 5 sugar sugar NN 29007 3223 6 , , , 29007 3223 7 and and CC 29007 3223 8 beat beat VBD 29007 3223 9 with with IN 29007 3223 10 a a DT 29007 3223 11 whisk whisk NN 29007 3223 12 for for IN 29007 3223 13 about about RB 29007 3223 14 twenty twenty CD 29007 3223 15 minutes minute NNS 29007 3223 16 until until IN 29007 3223 17 they -PRON- PRP 29007 3223 18 rise rise VBP 29007 3223 19 . . . 29007 3224 1 The the DT 29007 3224 2 basin basin NN 29007 3224 3 containing contain VBG 29007 3224 4 them -PRON- PRP 29007 3224 5 may may MD 29007 3224 6 be be VB 29007 3224 7 placed place VBN 29007 3224 8 on on IN 29007 3224 9 a a DT 29007 3224 10 saucepan saucepan NN 29007 3224 11 of of IN 29007 3224 12 hot hot JJ 29007 3224 13 water water NN 29007 3224 14 ; ; : 29007 3224 15 but but CC 29007 3224 16 care care NN 29007 3224 17 must must MD 29007 3224 18 be be VB 29007 3224 19 taken take VBN 29007 3224 20 that that IN 29007 3224 21 the the DT 29007 3224 22 heat heat NN 29007 3224 23 is be VBZ 29007 3224 24 not not RB 29007 3224 25 too too RB 29007 3224 26 great great JJ 29007 3224 27 , , , 29007 3224 28 as as IN 29007 3224 29 that that DT 29007 3224 30 would would MD 29007 3224 31 cook cook VB 29007 3224 32 the the DT 29007 3224 33 eggs egg NNS 29007 3224 34 . . . 29007 3225 1 When when WRB 29007 3225 2 the the DT 29007 3225 3 eggs egg NNS 29007 3225 4 are be VBP 29007 3225 5 sufficiently sufficiently RB 29007 3225 6 beaten beat VBN 29007 3225 7 , , , 29007 3225 8 _ _ NNP 29007 3225 9 stir stir NN 29007 3225 10 _ _ NNP 29007 3225 11 in in IN 29007 3225 12 the the DT 29007 3225 13 flour flour NN 29007 3225 14 and and CC 29007 3225 15 butter butter NN 29007 3225 16 _ _ NNP 29007 3225 17 very very RB 29007 3225 18 lightly lightly RB 29007 3225 19 _ _ NNP 29007 3225 20 . . . 29007 3226 1 If if IN 29007 3226 2 _ _ NNP 29007 3226 3 beaten beat VBD 29007 3226 4 _ _ NNP 29007 3226 5 in in IN 29007 3226 6 , , , 29007 3226 7 the the DT 29007 3226 8 pastry pastry NN 29007 3226 9 will will MD 29007 3226 10 not not RB 29007 3226 11 be be VB 29007 3226 12 light light JJ 29007 3226 13 . . . 29007 3227 1 Pour pour VB 29007 3227 2 the the DT 29007 3227 3 mixture mixture NN 29007 3227 4 into into IN 29007 3227 5 the the DT 29007 3227 6 pan pan NN 29007 3227 7 , , , 29007 3227 8 and and CC 29007 3227 9 bake bake VB 29007 3227 10 for for IN 29007 3227 11 about about RB 29007 3227 12 an an DT 29007 3227 13 hour hour NN 29007 3227 14 . . . 29007 3228 1 Genoise Genoise NNP 29007 3228 2 Sandwiches Sandwiches NNP 29007 3228 3 . . . 29007 3229 1 _ _ NNP 29007 3229 2 Ingredients_--Genoise Ingredients_--Genoise NNP 29007 3229 3 pastry pastry NN 29007 3229 4 . . . 29007 3230 1 Jam Jam NNP 29007 3230 2 . . . 29007 3231 1 _ _ NNP 29007 3231 2 Method._--Cut Method._--Cut NNP 29007 3231 3 the the DT 29007 3231 4 Genoise Genoise NNP 29007 3231 5 pastry pastry NN 29007 3231 6 into into IN 29007 3231 7 slices slice NNS 29007 3231 8 . . . 29007 3232 1 Spread spread VB 29007 3232 2 them -PRON- PRP 29007 3232 3 with with IN 29007 3232 4 jam jam NNP 29007 3232 5 . . . 29007 3233 1 Lay lay VB 29007 3233 2 the the DT 29007 3233 3 slices slice NNS 29007 3233 4 one one CD 29007 3233 5 on on IN 29007 3233 6 the the DT 29007 3233 7 other other JJ 29007 3233 8 , , , 29007 3233 9 and and CC 29007 3233 10 cut cut VBN 29007 3233 11 in in IN 29007 3233 12 triangular triangular JJ 29007 3233 13 shapes shape NNS 29007 3233 14 . . . 29007 3234 1 Genoise Genoise NNP 29007 3234 2 iced ice VBN 29007 3234 3 - - HYPH 29007 3234 4 cakes cake NNS 29007 3234 5 . . . 29007 3235 1 _ _ NNP 29007 3235 2 Ingredients_--Genoise Ingredients_--Genoise NNP 29007 3235 3 pastry pastry NN 29007 3235 4 . . . 29007 3236 1 Jam Jam NNP 29007 3236 2 . . . 29007 3237 1 Grated grate VBN 29007 3237 2 cocoa cocoa NN 29007 3237 3 - - HYPH 29007 3237 4 nut nut NN 29007 3237 5 . . . 29007 3238 1 Iceing ice VBG 29007 3238 2 . . . 29007 3239 1 _ _ NNP 29007 3239 2 Method._--Stamp Method._--Stamp NNP 29007 3239 3 out out RP 29007 3239 4 small small JJ 29007 3239 5 cakes cake NNS 29007 3239 6 of of IN 29007 3239 7 Genoise Genoise NNP 29007 3239 8 pastry pastry NN 29007 3239 9 with with IN 29007 3239 10 a a DT 29007 3239 11 round round JJ 29007 3239 12 cutter cutter NN 29007 3239 13 . . . 29007 3240 1 Spread spread VB 29007 3240 2 the the DT 29007 3240 3 sides side NNS 29007 3240 4 thinly thinly RB 29007 3240 5 with with IN 29007 3240 6 jam jam NNP 29007 3240 7 . . . 29007 3241 1 Roll roll VB 29007 3241 2 the the DT 29007 3241 3 cakes cake NNS 29007 3241 4 in in IN 29007 3241 5 the the DT 29007 3241 6 cocoa cocoa NN 29007 3241 7 - - HYPH 29007 3241 8 nut nut NNP 29007 3241 9 . . . 29007 3242 1 Ice ice NN 29007 3242 2 round round VBP 29007 3242 3 the the DT 29007 3242 4 top top NN 29007 3242 5 of of IN 29007 3242 6 the the DT 29007 3242 7 cakes cake NNS 29007 3242 8 , , , 29007 3242 9 and and CC 29007 3242 10 put put VBD 29007 3242 11 some some DT 29007 3242 12 jam jam NN 29007 3242 13 in in IN 29007 3242 14 the the DT 29007 3242 15 middle middle NN 29007 3242 16 of of IN 29007 3242 17 the the DT 29007 3242 18 iceing iceing NN 29007 3242 19 . . . 29007 3243 1 Genoise Genoise NNP 29007 3243 2 Preserve Preserve NNP 29007 3243 3 - - HYPH 29007 3243 4 cakes cakes NNP 29007 3243 5 . . . 29007 3244 1 _ _ NNP 29007 3244 2 Ingredients_--Uncooked Ingredients_--Uncooked NNP 29007 3244 3 Genoise Genoise NNP 29007 3244 4 pastry pastry NN 29007 3244 5 . . . 29007 3245 1 Some some DT 29007 3245 2 preserve preserve VBP 29007 3245 3 . . . 29007 3246 1 Some some DT 29007 3246 2 syrup syrup NN 29007 3246 3 of of IN 29007 3246 4 sugar sugar NN 29007 3246 5 and and CC 29007 3246 6 water water NN 29007 3246 7 . . . 29007 3247 1 Hundreds hundred NNS 29007 3247 2 and and CC 29007 3247 3 thousands thousand NNS 29007 3247 4 . . . 29007 3248 1 Chopped Chopped NNP 29007 3248 2 _ _ NNP 29007 3248 3 pistachio pistachio NNP 29007 3248 4 _ _ NNP 29007 3248 5 kernels kernel NNS 29007 3248 6 . . . 29007 3249 1 Grated grate VBN 29007 3249 2 cocoa cocoa NN 29007 3249 3 - - HYPH 29007 3249 4 nut nut NN 29007 3249 5 . . . 29007 3250 1 _ _ NNP 29007 3250 2 Method._--Partly method._--partly RB 29007 3250 3 fill fill VB 29007 3250 4 small small JJ 29007 3250 5 well well RB 29007 3250 6 - - HYPH 29007 3250 7 buttered butter VBN 29007 3250 8 dariol dariol NN 29007 3250 9 moulds mould NNS 29007 3250 10 with with IN 29007 3250 11 the the DT 29007 3250 12 Genoise Genoise NNP 29007 3250 13 mixture mixture NN 29007 3250 14 , , , 29007 3250 15 and and CC 29007 3250 16 bake bake VB 29007 3250 17 in in RP 29007 3250 18 a a DT 29007 3250 19 moderate moderate JJ 29007 3250 20 oven oven NN 29007 3250 21 . . . 29007 3251 1 When when WRB 29007 3251 2 done do VBN 29007 3251 3 , , , 29007 3251 4 and and CC 29007 3251 5 sufficiently sufficiently RB 29007 3251 6 cool cool JJ 29007 3251 7 , , , 29007 3251 8 cut cut VBD 29007 3251 9 a a DT 29007 3251 10 small small JJ 29007 3251 11 circular circular JJ 29007 3251 12 piece piece NN 29007 3251 13 from from IN 29007 3251 14 the the DT 29007 3251 15 bottom bottom NN 29007 3251 16 of of IN 29007 3251 17 the the DT 29007 3251 18 cakes cake NNS 29007 3251 19 . . . 29007 3252 1 Scoop scoop VB 29007 3252 2 out out RP 29007 3252 3 some some DT 29007 3252 4 of of IN 29007 3252 5 the the DT 29007 3252 6 inside inside NN 29007 3252 7 , , , 29007 3252 8 and and CC 29007 3252 9 fill fill VB 29007 3252 10 them -PRON- PRP 29007 3252 11 with with IN 29007 3252 12 the the DT 29007 3252 13 preserve preserve NN 29007 3252 14 . . . 29007 3253 1 Replace replace VB 29007 3253 2 the the DT 29007 3253 3 small small JJ 29007 3253 4 circular circular JJ 29007 3253 5 piece piece NN 29007 3253 6 . . . 29007 3254 1 Brush brush VB 29007 3254 2 the the DT 29007 3254 3 cakes cake NNS 29007 3254 4 over over RP 29007 3254 5 with with IN 29007 3254 6 the the DT 29007 3254 7 syrup syrup NN 29007 3254 8 , , , 29007 3254 9 and and CC 29007 3254 10 roll roll VB 29007 3254 11 them -PRON- PRP 29007 3254 12 in in IN 29007 3254 13 the the DT 29007 3254 14 hundreds hundred NNS 29007 3254 15 and and CC 29007 3254 16 thousands thousand NNS 29007 3254 17 , , , 29007 3254 18 chopped chop VBN 29007 3254 19 _ _ NNP 29007 3254 20 pistachio pistachio NNP 29007 3254 21 _ _ NNP 29007 3254 22 , , , 29007 3254 23 and and CC 29007 3254 24 cocoa cocoa NN 29007 3254 25 - - HYPH 29007 3254 26 nut nut NN 29007 3254 27 . . . 29007 3255 1 They -PRON- PRP 29007 3255 2 should should MD 29007 3255 3 be be VB 29007 3255 4 entirely entirely RB 29007 3255 5 covered cover VBN 29007 3255 6 with with IN 29007 3255 7 the the DT 29007 3255 8 decorations decoration NNS 29007 3255 9 . . . 29007 3256 1 Pile pile VB 29007 3256 2 them -PRON- PRP 29007 3256 3 prettily prettily RB 29007 3256 4 on on IN 29007 3256 5 a a DT 29007 3256 6 dish dish NN 29007 3256 7 , , , 29007 3256 8 and and CC 29007 3256 9 decorate decorate VB 29007 3256 10 them -PRON- PRP 29007 3256 11 with with IN 29007 3256 12 holly holly NNP 29007 3256 13 leaves leave NNS 29007 3256 14 . . . 29007 3257 1 Almond Almond NNP 29007 3257 2 Cakes Cakes NNPS 29007 3257 3 . . . 29007 3258 1 _ _ NNP 29007 3258 2 Ingredients_--Genoise Ingredients_--Genoise NNP 29007 3258 3 pastry pastry NN 29007 3258 4 . . . 29007 3259 1 Almonds almond NNS 29007 3259 2 . . . 29007 3260 1 The the DT 29007 3260 2 white white NN 29007 3260 3 of of IN 29007 3260 4 1 1 CD 29007 3260 5 egg egg NN 29007 3260 6 . . . 29007 3261 1 1 1 CD 29007 3261 2   _SP 29007 3261 3 oz oz UH 29007 3261 4 . . . 29007 3262 1 of of IN 29007 3262 2 castor castor NN 29007 3262 3 sugar sugar NN 29007 3262 4 . . . 29007 3263 1 _ _ NNP 29007 3263 2 Method._--Stamp Method._--Stamp NNP 29007 3263 3 out out RP 29007 3263 4 the the DT 29007 3263 5 Genoise Genoise NNP 29007 3263 6 pastry pastry NN 29007 3263 7 into into IN 29007 3263 8 small small JJ 29007 3263 9 cakes cake NNS 29007 3263 10 , , , 29007 3263 11 with with IN 29007 3263 12 round round JJ 29007 3263 13 cutters cutter NNS 29007 3263 14 . . . 29007 3264 1 Beat beat VB 29007 3264 2 the the DT 29007 3264 3 white white NN 29007 3264 4 of of IN 29007 3264 5 egg egg NN 29007 3264 6 , , , 29007 3264 7 mix mix VB 29007 3264 8 it -PRON- PRP 29007 3264 9 with with IN 29007 3264 10 the the DT 29007 3264 11 castor castor NN 29007 3264 12 sugar sugar NN 29007 3264 13 , , , 29007 3264 14 and and CC 29007 3264 15 spread spread VBD 29007 3264 16 it -PRON- PRP 29007 3264 17 over over IN 29007 3264 18 the the DT 29007 3264 19 cakes cake NNS 29007 3264 20 . . . 29007 3265 1 Sprinkle sprinkle VB 29007 3265 2 them -PRON- PRP 29007 3265 3 well well RB 29007 3265 4 with with IN 29007 3265 5 almonds almond NNS 29007 3265 6 , , , 29007 3265 7 blanched blanch VBN 29007 3265 8 and and CC 29007 3265 9 chopped chop VBN 29007 3265 10 . . . 29007 3266 1 Put put VB 29007 3266 2 them -PRON- PRP 29007 3266 3 in in IN 29007 3266 4 a a DT 29007 3266 5 moderate moderate JJ 29007 3266 6 oven oven NN 29007 3266 7 to to TO 29007 3266 8 take take VB 29007 3266 9 a a DT 29007 3266 10 pale pale JJ 29007 3266 11 fawn fawn NN 29007 3266 12 colour colour NN 29007 3266 13 . . . 29007 3267 1 Cheese Cheese NNP 29007 3267 2 Cakes Cakes NNPS 29007 3267 3 . . . 29007 3268 1 _ _ NNP 29007 3268 2 Ingredients_--Some ingredients_--some NN 29007 3268 3 remains remain VBZ 29007 3268 4 of of IN 29007 3268 5 puff puff NN 29007 3268 6 pastry pastry NN 29007 3268 7 . . . 29007 3269 1 2 2 LS 29007 3269 2   _SP 29007 3269 3 oz oz UH 29007 3269 4 . . . 29007 3270 1 of of IN 29007 3270 2 sugar sugar NNP 29007 3270 3 . . . 29007 3271 1 2 2 LS 29007 3271 2   _SP 29007 3271 3 oz oz UH 29007 3271 4 . . . 29007 3272 1 of of IN 29007 3272 2 butter butter NN 29007 3272 3 . . . 29007 3273 1 1 1 CD 29007 3273 2 lemon lemon NN 29007 3273 3 . . . 29007 3274 1 Half half PDT 29007 3274 2 a a DT 29007 3274 3 sponge sponge JJ 29007 3274 4 cake cake NN 29007 3274 5 . . . 29007 3275 1 1 1 LS 29007 3275 2 whole whole JJ 29007 3275 3 egg egg NN 29007 3275 4 and and CC 29007 3275 5 1 1 CD 29007 3275 6 yolk yolk NN 29007 3275 7 . . . 29007 3276 1 _ _ NNP 29007 3276 2 Method._--Cream Method._--Cream NNP 29007 3276 3 the the DT 29007 3276 4 butter butter NN 29007 3276 5 in in IN 29007 3276 6 a a DT 29007 3276 7 basin basin NN 29007 3276 8 . . . 29007 3277 1 Add add VB 29007 3277 2 to to IN 29007 3277 3 it -PRON- PRP 29007 3277 4 the the DT 29007 3277 5 castor castor NN 29007 3277 6 sugar sugar NN 29007 3277 7 . . . 29007 3278 1 Beat beat VB 29007 3278 2 well well RB 29007 3278 3 together together RB 29007 3278 4 , , , 29007 3278 5 adding add VBG 29007 3278 6 one one CD 29007 3278 7 by by IN 29007 3278 8 one one CD 29007 3278 9 the the DT 29007 3278 10 yolks yolk NNS 29007 3278 11 of of IN 29007 3278 12 the the DT 29007 3278 13 eggs egg NNS 29007 3278 14 . . . 29007 3279 1 Then then RB 29007 3279 2 mix mix VB 29007 3279 3 in in IN 29007 3279 4 the the DT 29007 3279 5 grated grate VBN 29007 3279 6 lemon lemon NN 29007 3279 7 peel peel NN 29007 3279 8 , , , 29007 3279 9 and and CC 29007 3279 10 the the DT 29007 3279 11 lemon lemon NN 29007 3279 12 juice juice NN 29007 3279 13 and and CC 29007 3279 14 the the DT 29007 3279 15 sponge sponge JJ 29007 3279 16 cake cake NN 29007 3279 17 , , , 29007 3279 18 rubbed rub VBD 29007 3279 19 through through IN 29007 3279 20 a a DT 29007 3279 21 wire wire NN 29007 3279 22 sieve sieve NN 29007 3279 23 . . . 29007 3280 1 Lastly lastly RB 29007 3280 2 , , , 29007 3280 3 stir stir VB 29007 3280 4 in in IN 29007 3280 5 lightly lightly RB 29007 3280 6 half half PDT 29007 3280 7 the the DT 29007 3280 8 white white NN 29007 3280 9 of of IN 29007 3280 10 the the DT 29007 3280 11 egg egg NN 29007 3280 12 , , , 29007 3280 13 beaten beat VBN 29007 3280 14 to to IN 29007 3280 15 a a DT 29007 3280 16 stiff stiff JJ 29007 3280 17 froth froth NN 29007 3280 18 . . . 29007 3281 1 Roll roll VB 29007 3281 2 out out RP 29007 3281 3 the the DT 29007 3281 4 pastry pastry NN 29007 3281 5 . . . 29007 3282 1 Stamp stamp NN 29007 3282 2 into into IN 29007 3282 3 rounds round NNS 29007 3282 4 with with IN 29007 3282 5 a a DT 29007 3282 6 fluted fluted JJ 29007 3282 7 cutter cutter NN 29007 3282 8 dipped dip VBN 29007 3282 9 in in IN 29007 3282 10 hot hot JJ 29007 3282 11 water water NN 29007 3282 12 . . . 29007 3283 1 Lay lay VB 29007 3283 2 the the DT 29007 3283 3 rounds round NNS 29007 3283 4 in in IN 29007 3283 5 patty patty NNP 29007 3283 6 pans pan NNS 29007 3283 7 , , , 29007 3283 8 and and CC 29007 3283 9 put put VBD 29007 3283 10 a a DT 29007 3283 11 little little JJ 29007 3283 12 dummy dummy NN 29007 3283 13 of of IN 29007 3283 14 dough dough NN 29007 3283 15 or or CC 29007 3283 16 bread bread NN 29007 3283 17 in in IN 29007 3283 18 the the DT 29007 3283 19 middle middle NN 29007 3283 20 of of IN 29007 3283 21 each each DT 29007 3283 22 . . . 29007 3284 1 Bake bake VB 29007 3284 2 them -PRON- PRP 29007 3284 3 in in IN 29007 3284 4 a a DT 29007 3284 5 quick quick JJ 29007 3284 6 oven oven NN 29007 3284 7 . . . 29007 3285 1 When when WRB 29007 3285 2 nearly nearly RB 29007 3285 3 cooked cook VBN 29007 3285 4 , , , 29007 3285 5 remove remove VB 29007 3285 6 the the DT 29007 3285 7 dummies dummy NNS 29007 3285 8 and and CC 29007 3285 9 fill fill VB 29007 3285 10 their -PRON- PRP$ 29007 3285 11 places place NNS 29007 3285 12 with with IN 29007 3285 13 the the DT 29007 3285 14 cheese cheese NN 29007 3285 15 - - HYPH 29007 3285 16 cake cake NN 29007 3285 17 mixture mixture NN 29007 3285 18 . . . 29007 3286 1 Return return VB 29007 3286 2 them -PRON- PRP 29007 3286 3 to to IN 29007 3286 4 the the DT 29007 3286 5 oven oven NN 29007 3286 6 until until IN 29007 3286 7 the the DT 29007 3286 8 pastry pastry NN 29007 3286 9 is be VBZ 29007 3286 10 cooked cook VBN 29007 3286 11 and and CC 29007 3286 12 the the DT 29007 3286 13 cheese cheese NN 29007 3286 14 - - HYPH 29007 3286 15 cake cake NN 29007 3286 16 mixture mixture NN 29007 3286 17 has have VBZ 29007 3286 18 taken take VBN 29007 3286 19 a a DT 29007 3286 20 pale pale JJ 29007 3286 21 colour colour NN 29007 3286 22 . . . 29007 3287 1 Tartlets tartlet NNS 29007 3287 2 . . . 29007 3288 1 _ _ NNP 29007 3288 2 Ingredients_--The Ingredients_--The NNP 29007 3288 3 remains remain VBZ 29007 3288 4 of of IN 29007 3288 5 puff puff NN 29007 3288 6 paste paste NN 29007 3288 7 . . . 29007 3289 1 Some some DT 29007 3289 2 preserve preserve VBP 29007 3289 3 . . . 29007 3290 1 _ _ NNP 29007 3290 2 Method._--Roll Method._--Roll VBD 29007 3290 3 out out IN 29007 3290 4 the the DT 29007 3290 5 paste paste NN 29007 3290 6 , , , 29007 3290 7 and and CC 29007 3290 8 stamp stamp VB 29007 3290 9 into into IN 29007 3290 10 rounds round NNS 29007 3290 11 with with IN 29007 3290 12 a a DT 29007 3290 13 fluted fluted JJ 29007 3290 14 cutter cutter NN 29007 3290 15 dipped dip VBN 29007 3290 16 in in IN 29007 3290 17 hot hot JJ 29007 3290 18 water water NN 29007 3290 19 . . . 29007 3291 1 Lay lay VB 29007 3291 2 the the DT 29007 3291 3 rounds round NNS 29007 3291 4 on on IN 29007 3291 5 patty patty NNP 29007 3291 6 pans pan NNS 29007 3291 7 . . . 29007 3292 1 Place place NN 29007 3292 2 in in IN 29007 3292 3 the the DT 29007 3292 4 middle middle NN 29007 3292 5 of of IN 29007 3292 6 each each DT 29007 3292 7 a a DT 29007 3292 8 dummy dummy NN 29007 3292 9 , , , 29007 3292 10 made make VBN 29007 3292 11 of of IN 29007 3292 12 dough dough NN 29007 3292 13 or or CC 29007 3292 14 bread bread NN 29007 3292 15 . . . 29007 3293 1 Bake bake VB 29007 3293 2 in in RP 29007 3293 3 a a DT 29007 3293 4 quick quick JJ 29007 3293 5 oven oven NN 29007 3293 6 . . . 29007 3294 1 When when WRB 29007 3294 2 the the DT 29007 3294 3 pastry pastry NN 29007 3294 4 is be VBZ 29007 3294 5 cooked cook VBN 29007 3294 6 remove remove VB 29007 3294 7 the the DT 29007 3294 8 dummies dummy NNS 29007 3294 9 , , , 29007 3294 10 and and CC 29007 3294 11 fill fill VB 29007 3294 12 the the DT 29007 3294 13 places place NNS 29007 3294 14 with with IN 29007 3294 15 jam jam NNP 29007 3294 16 . . . 29007 3295 1 Plainer plainer NN 29007 3295 2 tartlets tartlet NNS 29007 3295 3 may may MD 29007 3295 4 be be VB 29007 3295 5 made make VBN 29007 3295 6 with with IN 29007 3295 7 short short JJ 29007 3295 8 , , , 29007 3295 9 flaky flaky JJ 29007 3295 10 , , , 29007 3295 11 or or CC 29007 3295 12 other other JJ 29007 3295 13 pastry pastry NN 29007 3295 14 . . . 29007 3296 1 Cheese Cheese NNP 29007 3296 2 d'Artois d'Artois NNP 29007 3296 3 . . . 29007 3297 1 _ _ NNP 29007 3297 2 Ingredients_--Remains Ingredients_--Remains NNP 29007 3297 3 of of IN 29007 3297 4 puff puff NN 29007 3297 5 paste paste NN 29007 3297 6 , , , 29007 3297 7 or or CC 29007 3297 8 some some DT 29007 3297 9 flaky flaky JJ 29007 3297 10 crust crust NN 29007 3297 11 . . . 29007 3298 1 1 1 CD 29007 3298 2   _SP 29007 3298 3 oz oz UH 29007 3298 4 . . . 29007 3299 1 of of IN 29007 3299 2 butter butter NN 29007 3299 3 . . . 29007 3300 1 1 1 LS 29007 3300 2 whole whole JJ 29007 3300 3 egg egg NN 29007 3300 4 and and CC 29007 3300 5 1 1 CD 29007 3300 6 yolk yolk NN 29007 3300 7 . . . 29007 3301 1 2 2 LS 29007 3301 2   _SP 29007 3301 3 oz oz UH 29007 3301 4 . . . 29007 3302 1 of of IN 29007 3302 2 Parmesan Parmesan NNP 29007 3302 3 cheese cheese NN 29007 3302 4 . . . 29007 3303 1 A a DT 29007 3303 2 little little JJ 29007 3303 3 cayenne cayenne NN 29007 3303 4 . . . 29007 3304 1 Pepper pepper NN 29007 3304 2 and and CC 29007 3304 3 salt salt NN 29007 3304 4 . . . 29007 3305 1 _ _ NNP 29007 3305 2 Method._--Cream Method._--Cream NNP 29007 3305 3 the the DT 29007 3305 4 butter butter NN 29007 3305 5 well well RB 29007 3305 6 in in IN 29007 3305 7 a a DT 29007 3305 8 basin basin NN 29007 3305 9 . . . 29007 3306 1 Beat beat VB 29007 3306 2 in in IN 29007 3306 3 the the DT 29007 3306 4 eggs egg NNS 29007 3306 5 , , , 29007 3306 6 and and CC 29007 3306 7 add add VB 29007 3306 8 the the DT 29007 3306 9 grated grate VBN 29007 3306 10 cheese cheese NN 29007 3306 11 . . . 29007 3307 1 Season season NN 29007 3307 2 with with IN 29007 3307 3 pepper pepper NN 29007 3307 4 , , , 29007 3307 5 salt salt NN 29007 3307 6 , , , 29007 3307 7 and and CC 29007 3307 8 cayenne cayenne NN 29007 3307 9 . . . 29007 3308 1 Divide divide VB 29007 3308 2 the the DT 29007 3308 3 pastry pastry NN 29007 3308 4 into into IN 29007 3308 5 two two CD 29007 3308 6 portions portion NNS 29007 3308 7 , , , 29007 3308 8 and and CC 29007 3308 9 roll roll VB 29007 3308 10 them -PRON- PRP 29007 3308 11 out out RP 29007 3308 12 as as RB 29007 3308 13 thinly thinly RB 29007 3308 14 as as IN 29007 3308 15 possible possible JJ 29007 3308 16 . . . 29007 3309 1 Lay lay VB 29007 3309 2 one one CD 29007 3309 3 piece piece NN 29007 3309 4 on on IN 29007 3309 5 a a DT 29007 3309 6 greased grease VBN 29007 3309 7 baking baking NN 29007 3309 8 - - HYPH 29007 3309 9 sheet sheet NN 29007 3309 10 . . . 29007 3310 1 Spread spread VB 29007 3310 2 it -PRON- PRP 29007 3310 3 over over RP 29007 3310 4 with with IN 29007 3310 5 the the DT 29007 3310 6 cheese cheese NN 29007 3310 7 mixture mixture NN 29007 3310 8 , , , 29007 3310 9 and and CC 29007 3310 10 lay lie VBD 29007 3310 11 the the DT 29007 3310 12 other other JJ 29007 3310 13 on on IN 29007 3310 14 the the DT 29007 3310 15 top top NN 29007 3310 16 . . . 29007 3311 1 Mark mark VB 29007 3311 2 it -PRON- PRP 29007 3311 3 with with IN 29007 3311 4 the the DT 29007 3311 5 back back NN 29007 3311 6 of of IN 29007 3311 7 a a DT 29007 3311 8 knife knife NN 29007 3311 9 in in IN 29007 3311 10 strips strip NNS 29007 3311 11 , , , 29007 3311 12 one one CD 29007 3311 13 inch inch NN 29007 3311 14 wide wide JJ 29007 3311 15 and and CC 29007 3311 16 three three CD 29007 3311 17 inches inch NNS 29007 3311 18 long long JJ 29007 3311 19 . . . 29007 3312 1 Brush brush VB 29007 3312 2 over over RP 29007 3312 3 with with IN 29007 3312 4 beaten beat VBN 29007 3312 5 egg egg NN 29007 3312 6 , , , 29007 3312 7 and and CC 29007 3312 8 bake bake VB 29007 3312 9 in in RP 29007 3312 10 a a DT 29007 3312 11 quick quick JJ 29007 3312 12 oven oven NN 29007 3312 13 , , , 29007 3312 14 until until IN 29007 3312 15 the the DT 29007 3312 16 paste paste NN 29007 3312 17 is be VBZ 29007 3312 18 cooked cook VBN 29007 3312 19 . . . 29007 3313 1 Cut cut VB 29007 3313 2 out out RP 29007 3313 3 the the DT 29007 3313 4 strips strip NNS 29007 3313 5 with with IN 29007 3313 6 a a DT 29007 3313 7 sharp sharp JJ 29007 3313 8 knife knife NN 29007 3313 9 . . . 29007 3314 1 Dish dish VB 29007 3314 2 them -PRON- PRP 29007 3314 3 on on IN 29007 3314 4 a a DT 29007 3314 5 folded fold VBN 29007 3314 6 napkin napkin NN 29007 3314 7 , , , 29007 3314 8 and and CC 29007 3314 9 sprinkle sprinkle VB 29007 3314 10 them -PRON- PRP 29007 3314 11 with with IN 29007 3314 12 grated grate VBN 29007 3314 13 cheese cheese NN 29007 3314 14 . . . 29007 3315 1 Cheese Cheese NNP 29007 3315 2 Straws Straws NNP 29007 3315 3 . . . 29007 3316 1 _ _ NNP 29007 3316 2 Ingredients_--2 Ingredients_--2 NNP 29007 3316 3   _SP 29007 3316 4 oz oz UH 29007 3316 5 . . . 29007 3317 1 of of IN 29007 3317 2 flour flour NN 29007 3317 3 . . . 29007 3318 1 2 2 LS 29007 3318 2   _SP 29007 3318 3 oz oz UH 29007 3318 4 . . . 29007 3319 1 of of IN 29007 3319 2 butter butter NN 29007 3319 3 . . . 29007 3320 1 2 2 LS 29007 3320 2   _SP 29007 3320 3 oz oz UH 29007 3320 4 . . . 29007 3321 1 of of IN 29007 3321 2 grated grate VBN 29007 3321 3 Parmesan Parmesan NNP 29007 3321 4 cheese cheese NN 29007 3321 5 . . . 29007 3322 1 The the DT 29007 3322 2 yolk yolk NN 29007 3322 3 of of IN 29007 3322 4 an an DT 29007 3322 5 egg egg NN 29007 3322 6 . . . 29007 3323 1 A a DT 29007 3323 2 little little JJ 29007 3323 3 cayenne cayenne NN 29007 3323 4 . . . 29007 3324 1 Pepper pepper NN 29007 3324 2 and and CC 29007 3324 3 salt salt NN 29007 3324 4 . . . 29007 3325 1 _ _ NNP 29007 3325 2 Method._--Rub Method._--Rub NNP 29007 3325 3 the the DT 29007 3325 4 butter butter NN 29007 3325 5 lightly lightly RB 29007 3325 6 into into IN 29007 3325 7 the the DT 29007 3325 8 flour flour NN 29007 3325 9 . . . 29007 3326 1 Add add VB 29007 3326 2 the the DT 29007 3326 3 grated grate VBN 29007 3326 4 cheese cheese NN 29007 3326 5 and and CC 29007 3326 6 seasoning seasoning NN 29007 3326 7 , , , 29007 3326 8 and and CC 29007 3326 9 mix mix VB 29007 3326 10 with with IN 29007 3326 11 the the DT 29007 3326 12 yolk yolk NNP 29007 3326 13 of of IN 29007 3326 14 egg egg NN 29007 3326 15 . . . 29007 3327 1 If if IN 29007 3327 2 necessary necessary JJ 29007 3327 3 , , , 29007 3327 4 add add VB 29007 3327 5 another another DT 29007 3327 6 yolk yolk NN 29007 3327 7 , , , 29007 3327 8 but but CC 29007 3327 9 no no DT 29007 3327 10 water water NN 29007 3327 11 . . . 29007 3328 1 Roll roll VB 29007 3328 2 out out RP 29007 3328 3 and and CC 29007 3328 4 cut cut VBN 29007 3328 5 into into IN 29007 3328 6 fingers finger NNS 29007 3328 7 about about IN 29007 3328 8 a a DT 29007 3328 9 quarter quarter NN 29007 3328 10 of of IN 29007 3328 11 an an DT 29007 3328 12 inch inch NN 29007 3328 13 wide wide JJ 29007 3328 14 and and CC 29007 3328 15 two two CD 29007 3328 16 inches inch NNS 29007 3328 17 long long JJ 29007 3328 18 . . . 29007 3329 1 Lay lay VB 29007 3329 2 them -PRON- PRP 29007 3329 3 on on IN 29007 3329 4 a a DT 29007 3329 5 greased grease VBN 29007 3329 6 baking baking NN 29007 3329 7 - - HYPH 29007 3329 8 sheet sheet NN 29007 3329 9 . . . 29007 3330 1 Stamp stamp VB 29007 3330 2 out out RP 29007 3330 3 with with IN 29007 3330 4 a a DT 29007 3330 5 cutter cutter NN 29007 3330 6 , , , 29007 3330 7 the the DT 29007 3330 8 size size NN 29007 3330 9 of of IN 29007 3330 10 an an DT 29007 3330 11 egg egg NN 29007 3330 12 - - HYPH 29007 3330 13 cup cup NN 29007 3330 14 , , , 29007 3330 15 some some DT 29007 3330 16 rounds round NNS 29007 3330 17 , , , 29007 3330 18 and and CC 29007 3330 19 make make VB 29007 3330 20 them -PRON- PRP 29007 3330 21 into into IN 29007 3330 22 rings ring NNS 29007 3330 23 by by IN 29007 3330 24 stamping stamp VBG 29007 3330 25 out out RP 29007 3330 26 the the DT 29007 3330 27 middles middle NNS 29007 3330 28 with with IN 29007 3330 29 a a DT 29007 3330 30 smaller small JJR 29007 3330 31 cutter cutter NN 29007 3330 32 . . . 29007 3331 1 Bake bake VB 29007 3331 2 the the DT 29007 3331 3 rings ring NNS 29007 3331 4 and and CC 29007 3331 5 straws straw VBZ 29007 3331 6 a a DT 29007 3331 7 pale pale JJ 29007 3331 8 fawn fawn NN 29007 3331 9 colour colour NN 29007 3331 10 , , , 29007 3331 11 and and CC 29007 3331 12 serve serve VB 29007 3331 13 them -PRON- PRP 29007 3331 14 with with IN 29007 3331 15 a a DT 29007 3331 16 bundle bundle NN 29007 3331 17 of of IN 29007 3331 18 straws straw NNS 29007 3331 19 placed place VBN 29007 3331 20 in in IN 29007 3331 21 each each DT 29007 3331 22 ring ring NN 29007 3331 23 . . . 29007 3332 1 Gooseberry Gooseberry NNP 29007 3332 2 Turnovers Turnovers NNP 29007 3332 3 . . . 29007 3333 1 _ _ NNP 29007 3333 2 Ingredients_--Some ingredients_--some JJ 29007 3333 3 gooseberries gooseberry NNS 29007 3333 4 . . . 29007 3334 1 Sugar sugar NN 29007 3334 2 . . . 29007 3335 1 Short short JJ 29007 3335 2 crust crust NN 29007 3335 3 . . . 29007 3336 1 _ _ NNP 29007 3336 2 Method._--Pick Method._--Pick NNP 29007 3336 3 off off IN 29007 3336 4 the the DT 29007 3336 5 heads head NNS 29007 3336 6 and and CC 29007 3336 7 tails tail NNS 29007 3336 8 of of IN 29007 3336 9 the the DT 29007 3336 10 gooseberries gooseberry NNS 29007 3336 11 . . . 29007 3337 1 Roll roll VB 29007 3337 2 out out RP 29007 3337 3 the the DT 29007 3337 4 paste paste NN 29007 3337 5 and and CC 29007 3337 6 cut cut VBD 29007 3337 7 into into IN 29007 3337 8 rather rather RB 29007 3337 9 large large JJ 29007 3337 10 rounds round NNS 29007 3337 11 . . . 29007 3338 1 Wet wet VB 29007 3338 2 the the DT 29007 3338 3 edges edge NNS 29007 3338 4 and and CC 29007 3338 5 put put VB 29007 3338 6 some some DT 29007 3338 7 gooseberries gooseberry NNS 29007 3338 8 in in IN 29007 3338 9 the the DT 29007 3338 10 middle middle NN 29007 3338 11 of of IN 29007 3338 12 each each DT 29007 3338 13 round round NN 29007 3338 14 , , , 29007 3338 15 with with IN 29007 3338 16 a a DT 29007 3338 17 teaspoonful teaspoonful NN 29007 3338 18 of of IN 29007 3338 19 sugar sugar NN 29007 3338 20 . . . 29007 3339 1 Fold fold VB 29007 3339 2 the the DT 29007 3339 3 paste paste NN 29007 3339 4 over over RP 29007 3339 5 and and CC 29007 3339 6 press press VB 29007 3339 7 the the DT 29007 3339 8 edges edge NNS 29007 3339 9 together together RB 29007 3339 10 . . . 29007 3340 1 Decorate decorate VB 29007 3340 2 the the DT 29007 3340 3 edges edge NNS 29007 3340 4 with with IN 29007 3340 5 a a DT 29007 3340 6 fork fork NN 29007 3340 7 or or CC 29007 3340 8 spoon spoon NN 29007 3340 9 . . . 29007 3341 1 Put put VB 29007 3341 2 the the DT 29007 3341 3 turnovers turnover NNS 29007 3341 4 on on IN 29007 3341 5 a a DT 29007 3341 6 greased grease VBN 29007 3341 7 baking baking NN 29007 3341 8 - - HYPH 29007 3341 9 sheet sheet NN 29007 3341 10 , , , 29007 3341 11 and and CC 29007 3341 12 bake bake VB 29007 3341 13 in in RP 29007 3341 14 a a DT 29007 3341 15 quick quick JJ 29007 3341 16 oven oven NN 29007 3341 17 for for IN 29007 3341 18 fifteen fifteen CD 29007 3341 19 minutes minute NNS 29007 3341 20 . . . 29007 3342 1 Petit Petit NNP 29007 3342 2 Choux Choux NNP 29007 3342 3 . . . 29007 3343 1 _ _ NNP 29007 3343 2 Ingredients_--5 ingredients_--5 IN 29007 3343 3   _SP 29007 3343 4 oz oz UH 29007 3343 5 . . . 29007 3344 1 of of IN 29007 3344 2 flour flour NN 29007 3344 3 . . . 29007 3345 1 2 2 LS 29007 3345 2   _SP 29007 3345 3 oz oz UH 29007 3345 4 . . . 29007 3346 1 of of IN 29007 3346 2 butter butter NN 29007 3346 3 . . . 29007 3347 1 3 3 LS 29007 3347 2   _SP 29007 3347 3 oz oz UH 29007 3347 4 . . . 29007 3348 1 of of IN 29007 3348 2 castor castor NN 29007 3348 3 sugar sugar NN 29007 3348 4 . . . 29007 3349 1 3 3 LS 29007 3349 2 whole whole JJ 29007 3349 3 eggs egg NNS 29007 3349 4 . . . 29007 3350 1 ½ ½ JJ 29007 3350 2 pint pint NN 29007 3350 3 of of IN 29007 3350 4 water water NN 29007 3350 5 . . . 29007 3351 1 _ _ NNP 29007 3351 2 Method._--Rub Method._--Rub NNP 29007 3351 3 the the DT 29007 3351 4 flour flour NN 29007 3351 5 through through IN 29007 3351 6 a a DT 29007 3351 7 sieve sieve NN 29007 3351 8 . . . 29007 3352 1 Put put VB 29007 3352 2 the the DT 29007 3352 3 butter butter NN 29007 3352 4 and and CC 29007 3352 5 water water NN 29007 3352 6 on on RP 29007 3352 7 to to TO 29007 3352 8 boil boil VB 29007 3352 9 . . . 29007 3353 1 When when WRB 29007 3353 2 boiling boil VBG 29007 3353 3 , , , 29007 3353 4 stir stir NN 29007 3353 5 in in IN 29007 3353 6 the the DT 29007 3353 7 flour flour NN 29007 3353 8 and and CC 29007 3353 9 sugar sugar NN 29007 3353 10 . . . 29007 3354 1 Beat beat VB 29007 3354 2 well well RB 29007 3354 3 over over IN 29007 3354 4 the the DT 29007 3354 5 fire fire NN 29007 3354 6 , , , 29007 3354 7 until until IN 29007 3354 8 the the DT 29007 3354 9 mixture mixture NN 29007 3354 10 leaves leave VBZ 29007 3354 11 the the DT 29007 3354 12 sides side NNS 29007 3354 13 of of IN 29007 3354 14 the the DT 29007 3354 15 saucepan saucepan NN 29007 3354 16 , , , 29007 3354 17 then then RB 29007 3354 18 remove remove VB 29007 3354 19 the the DT 29007 3354 20 saucepan saucepan NN 29007 3354 21 from from IN 29007 3354 22 the the DT 29007 3354 23 fire fire NN 29007 3354 24 and and CC 29007 3354 25 beat beat VBD 29007 3354 26 in in IN 29007 3354 27 three three CD 29007 3354 28 eggs egg NNS 29007 3354 29 . . . 29007 3355 1 Shape shape VB 29007 3355 2 like like IN 29007 3355 3 eggs egg NNS 29007 3355 4 , , , 29007 3355 5 with with IN 29007 3355 6 two two CD 29007 3355 7 dessertspoons dessertspoon NNS 29007 3355 8 and and CC 29007 3355 9 a a DT 29007 3355 10 knife knife NN 29007 3355 11 dipped dip VBN 29007 3355 12 in in IN 29007 3355 13 hot hot JJ 29007 3355 14 water water NN 29007 3355 15 . . . 29007 3356 1 Lay lay VB 29007 3356 2 the the DT 29007 3356 3 pastry pastry NN 29007 3356 4 on on IN 29007 3356 5 a a DT 29007 3356 6 greased grease VBN 29007 3356 7 baking baking NN 29007 3356 8 - - HYPH 29007 3356 9 sheet sheet NN 29007 3356 10 , , , 29007 3356 11 and and CC 29007 3356 12 bake bake VB 29007 3356 13 in in RP 29007 3356 14 a a DT 29007 3356 15 moderate moderate JJ 29007 3356 16 oven oven NN 29007 3356 17 for for IN 29007 3356 18 one one CD 29007 3356 19 hour hour NN 29007 3356 20 . . . 29007 3357 1 To to TO 29007 3357 2 serve serve VB 29007 3357 3 , , , 29007 3357 4 open open VB 29007 3357 5 the the DT 29007 3357 6 cakes cake NNS 29007 3357 7 at at IN 29007 3357 8 the the DT 29007 3357 9 side side NN 29007 3357 10 and and CC 29007 3357 11 insert insert VB 29007 3357 12 a a DT 29007 3357 13 little little JJ 29007 3357 14 whipped whipped JJ 29007 3357 15 cream cream NN 29007 3357 16 or or CC 29007 3357 17 preserve preserve VB 29007 3357 18 . . . 29007 3358 1 Decorate decorate NN 29007 3358 2 by by IN 29007 3358 3 brushing brush VBG 29007 3358 4 them -PRON- PRP 29007 3358 5 over over RP 29007 3358 6 with with IN 29007 3358 7 white white NN 29007 3358 8 of of IN 29007 3358 9 egg egg NN 29007 3358 10 , , , 29007 3358 11 or or CC 29007 3358 12 a a DT 29007 3358 13 syrup syrup NN 29007 3358 14 of of IN 29007 3358 15 sugar sugar NN 29007 3358 16 and and CC 29007 3358 17 water water NN 29007 3358 18 , , , 29007 3358 19 and and CC 29007 3358 20 sprinkle sprinkle VB 29007 3358 21 with with IN 29007 3358 22 chopped chopped JJ 29007 3358 23 _ _ NNP 29007 3358 24 pistachio pistachio NNP 29007 3358 25 _ _ NNP 29007 3358 26 kernels kernel NNS 29007 3358 27 , , , 29007 3358 28 grated grate VBD 29007 3358 29 cocoa cocoa NN 29007 3358 30 - - HYPH 29007 3358 31 nut nut NNP 29007 3358 32 , , , 29007 3358 33 or or CC 29007 3358 34 hundreds hundred NNS 29007 3358 35 and and CC 29007 3358 36 thousands thousand NNS 29007 3358 37 . . . 29007 3359 1 Apple Apple NNP 29007 3359 2 Turnovers Turnovers NNP 29007 3359 3 . . . 29007 3360 1 Make make VB 29007 3360 2 like like IN 29007 3360 3 gooseberry gooseberry NN 29007 3360 4 turnovers turnover NNS 29007 3360 5 , , , 29007 3360 6 substituting substitute VBG 29007 3360 7 minced mince VBN 29007 3360 8 apple apple NN 29007 3360 9 for for IN 29007 3360 10 gooseberries gooseberry NNS 29007 3360 11 . . . 29007 3361 1 Apple Apple NNP 29007 3361 2 Dumplings Dumplings NNPS 29007 3361 3 . . . 29007 3362 1 _ _ NNP 29007 3362 2 Ingredients_--1 Ingredients_--1 NNP 29007 3362 3 dozen dozen NN 29007 3362 4 apples apple NNS 29007 3362 5 . . . 29007 3363 1 1 1 CD 29007 3363 2   _SP 29007 3363 3 lb lb XX 29007 3363 4 . . . 29007 3364 1 of of IN 29007 3364 2 short short JJ 29007 3364 3 crust crust NN 29007 3364 4 . . . 29007 3365 1 A a DT 29007 3365 2 little little JJ 29007 3365 3 moist moist JJ 29007 3365 4 sugar sugar NN 29007 3365 5 . . . 29007 3366 1 _ _ NNP 29007 3366 2 Method._--Pare Method._--Pare NNP 29007 3366 3 the the DT 29007 3366 4 apples apple NNS 29007 3366 5 and and CC 29007 3366 6 remove remove VB 29007 3366 7 the the DT 29007 3366 8 cores core NNS 29007 3366 9 ; ; : 29007 3366 10 fill fill VB 29007 3366 11 the the DT 29007 3366 12 holes hole NNS 29007 3366 13 with with IN 29007 3366 14 sugar sugar NN 29007 3366 15 . . . 29007 3367 1 Take take VB 29007 3367 2 pieces piece NNS 29007 3367 3 of of IN 29007 3367 4 paste paste NN 29007 3367 5 large large JJ 29007 3367 6 enough enough RB 29007 3367 7 to to TO 29007 3367 8 cover cover VB 29007 3367 9 the the DT 29007 3367 10 apples apple NNS 29007 3367 11 . . . 29007 3368 1 Do do VB 29007 3368 2 not not RB 29007 3368 3 roll roll VB 29007 3368 4 them -PRON- PRP 29007 3368 5 , , , 29007 3368 6 but but CC 29007 3368 7 draw draw VB 29007 3368 8 the the DT 29007 3368 9 paste paste NN 29007 3368 10 over over IN 29007 3368 11 the the DT 29007 3368 12 apples apple NNS 29007 3368 13 . . . 29007 3369 1 Wet wet VB 29007 3369 2 the the DT 29007 3369 3 edges edge NNS 29007 3369 4 to to TO 29007 3369 5 make make VB 29007 3369 6 them -PRON- PRP 29007 3369 7 join join VB 29007 3369 8 . . . 29007 3370 1 Place place VB 29007 3370 2 the the DT 29007 3370 3 dumplings dumpling NNS 29007 3370 4 on on IN 29007 3370 5 a a DT 29007 3370 6 greased greased JJ 29007 3370 7 tin tin NN 29007 3370 8 and and CC 29007 3370 9 bake bake NN 29007 3370 10 for for IN 29007 3370 11 about about RB 29007 3370 12 three three CD 29007 3370 13 - - HYPH 29007 3370 14 quarters quarter NNS 29007 3370 15 of of IN 29007 3370 16 an an DT 29007 3370 17 hour hour NN 29007 3370 18 or or CC 29007 3370 19 one one CD 29007 3370 20 hour hour NN 29007 3370 21 . . . 29007 3371 1 The the DT 29007 3371 2 length length NN 29007 3371 3 of of IN 29007 3371 4 time time NN 29007 3371 5 will will MD 29007 3371 6 depend depend VB 29007 3371 7 on on IN 29007 3371 8 the the DT 29007 3371 9 kind kind NN 29007 3371 10 of of IN 29007 3371 11 apples apple NNS 29007 3371 12 used use VBN 29007 3371 13 . . . 29007 3372 1 PUDDINGS PUDDINGS NNP 29007 3372 2 . . . 29007 3373 1 A a DT 29007 3373 2 pudding pudding NN 29007 3373 3 which which WDT 29007 3373 4 is be VBZ 29007 3373 5 to to TO 29007 3373 6 be be VB 29007 3373 7 boiled boil VBN 29007 3373 8 should should MD 29007 3373 9 be be VB 29007 3373 10 placed place VBN 29007 3373 11 in in IN 29007 3373 12 a a DT 29007 3373 13 well well RB 29007 3373 14 - - HYPH 29007 3373 15 greased grease VBN 29007 3373 16 basin basin NN 29007 3373 17 , , , 29007 3373 18 or or CC 29007 3373 19 mould mould NNP 29007 3373 20 , , , 29007 3373 21 which which WDT 29007 3373 22 it -PRON- PRP 29007 3373 23 should should MD 29007 3373 24 quite quite RB 29007 3373 25 fill fill VB 29007 3373 26 . . . 29007 3374 1 A a DT 29007 3374 2 scalded scalded JJ 29007 3374 3 and and CC 29007 3374 4 floured floured JJ 29007 3374 5 cloth cloth NN 29007 3374 6 should should MD 29007 3374 7 be be VB 29007 3374 8 tied tie VBN 29007 3374 9 securely securely RB 29007 3374 10 over over IN 29007 3374 11 it -PRON- PRP 29007 3374 12 . . . 29007 3375 1 Some some DT 29007 3375 2 puddings pudding NNS 29007 3375 3 , , , 29007 3375 4 such such JJ 29007 3375 5 as as IN 29007 3375 6 suet suet NN 29007 3375 7 , , , 29007 3375 8 plum plum NNP 29007 3375 9 , , , 29007 3375 10 & & CC 29007 3375 11 c. c. NNP 29007 3375 12 , , , 29007 3375 13 may may MD 29007 3375 14 be be VB 29007 3375 15 cooked cook VBN 29007 3375 16 without without IN 29007 3375 17 the the DT 29007 3375 18 basin basin NN 29007 3375 19 , , , 29007 3375 20 the the DT 29007 3375 21 mixture mixture NN 29007 3375 22 being be VBG 29007 3375 23 firmly firmly RB 29007 3375 24 tied tie VBN 29007 3375 25 in in IN 29007 3375 26 a a DT 29007 3375 27 well well RB 29007 3375 28 - - HYPH 29007 3375 29 scalded scald VBN 29007 3375 30 and and CC 29007 3375 31 floured floured JJ 29007 3375 32 cloth cloth NN 29007 3375 33 , , , 29007 3375 34 a a DT 29007 3375 35 little little JJ 29007 3375 36 room room NN 29007 3375 37 being be VBG 29007 3375 38 allowed allow VBN 29007 3375 39 for for IN 29007 3375 40 the the DT 29007 3375 41 pudding pudding NN 29007 3375 42 to to TO 29007 3375 43 swell swell VB 29007 3375 44 . . . 29007 3376 1 When when WRB 29007 3376 2 cooked cook VBN 29007 3376 3 in in IN 29007 3376 4 this this DT 29007 3376 5 way way NN 29007 3376 6 , , , 29007 3376 7 it -PRON- PRP 29007 3376 8 is be VBZ 29007 3376 9 well well JJ 29007 3376 10 to to TO 29007 3376 11 put put VB 29007 3376 12 a a DT 29007 3376 13 plate plate NN 29007 3376 14 in in IN 29007 3376 15 the the DT 29007 3376 16 saucepan saucepan NN 29007 3376 17 to to TO 29007 3376 18 prevent prevent VB 29007 3376 19 the the DT 29007 3376 20 pudding pudding NN 29007 3376 21 sticking stick VBG 29007 3376 22 to to IN 29007 3376 23 the the DT 29007 3376 24 bottom bottom NN 29007 3376 25 and and CC 29007 3376 26 burning burning NN 29007 3376 27 . . . 29007 3377 1 To to TO 29007 3377 2 cook cook VB 29007 3377 3 a a DT 29007 3377 4 boiled boil VBN 29007 3377 5 pudding pudding NN 29007 3377 6 successfully successfully RB 29007 3377 7 , , , 29007 3377 8 the the DT 29007 3377 9 water water NN 29007 3377 10 should should MD 29007 3377 11 be be VB 29007 3377 12 kept keep VBN 29007 3377 13 briskly briskly RB 29007 3377 14 boiling boil VBG 29007 3377 15 during during IN 29007 3377 16 the the DT 29007 3377 17 whole whole NN 29007 3377 18 of of IN 29007 3377 19 the the DT 29007 3377 20 time time NN 29007 3377 21 it -PRON- PRP 29007 3377 22 is be VBZ 29007 3377 23 cooking cook VBG 29007 3377 24 , , , 29007 3377 25 and and CC 29007 3377 26 there there EX 29007 3377 27 should should MD 29007 3377 28 be be VB 29007 3377 29 sufficient sufficient JJ 29007 3377 30 water water NN 29007 3377 31 in in IN 29007 3377 32 the the DT 29007 3377 33 saucepan saucepan NN 29007 3377 34 to to TO 29007 3377 35 well well RB 29007 3377 36 cover cover VB 29007 3377 37 it -PRON- PRP 29007 3377 38 . . . 29007 3378 1 A a DT 29007 3378 2 kettle kettle NN 29007 3378 3 of of IN 29007 3378 4 boiling boil VBG 29007 3378 5 water water NN 29007 3378 6 should should MD 29007 3378 7 be be VB 29007 3378 8 at at IN 29007 3378 9 hand hand NN 29007 3378 10 to to TO 29007 3378 11 fill fill VB 29007 3378 12 up up RP 29007 3378 13 the the DT 29007 3378 14 saucepan saucepan NN 29007 3378 15 as as IN 29007 3378 16 required require VBN 29007 3378 17 . . . 29007 3379 1 In in IN 29007 3379 2 steaming steam VBG 29007 3379 3 puddings pudding NNS 29007 3379 4 , , , 29007 3379 5 unless unless IN 29007 3379 6 a a DT 29007 3379 7 steamer steamer NN 29007 3379 8 is be VBZ 29007 3379 9 used use VBN 29007 3379 10 , , , 29007 3379 11 the the DT 29007 3379 12 water water NN 29007 3379 13 should should MD 29007 3379 14 not not RB 29007 3379 15 be be VB 29007 3379 16 allowed allow VBN 29007 3379 17 to to TO 29007 3379 18 come come VB 29007 3379 19 more more JJR 29007 3379 20 than than IN 29007 3379 21 halfway halfway RB 29007 3379 22 up up RB 29007 3379 23 the the DT 29007 3379 24 pudding pudding NN 29007 3379 25 - - HYPH 29007 3379 26 mould mould NN 29007 3379 27 , , , 29007 3379 28 and and CC 29007 3379 29 must must MD 29007 3379 30 only only RB 29007 3379 31 gently gently RB 29007 3379 32 simmer simmer NN 29007 3379 33 , , , 29007 3379 34 until until IN 29007 3379 35 the the DT 29007 3379 36 pudding pudding NN 29007 3379 37 is be VBZ 29007 3379 38 cooked cook VBN 29007 3379 39 . . . 29007 3380 1 The the DT 29007 3380 2 mould mould NN 29007 3380 3 used use VBD 29007 3380 4 need nee MD 29007 3380 5 not not RB 29007 3380 6 be be VB 29007 3380 7 covered cover VBN 29007 3380 8 with with IN 29007 3380 9 a a DT 29007 3380 10 cloth cloth NN 29007 3380 11 , , , 29007 3380 12 but but CC 29007 3380 13 a a DT 29007 3380 14 piece piece NN 29007 3380 15 of of IN 29007 3380 16 greased greased JJ 29007 3380 17 paper paper NN 29007 3380 18 should should MD 29007 3380 19 be be VB 29007 3380 20 placed place VBN 29007 3380 21 over over IN 29007 3380 22 it -PRON- PRP 29007 3380 23 to to TO 29007 3380 24 prevent prevent VB 29007 3380 25 the the DT 29007 3380 26 condensed condensed JJ 29007 3380 27 steam steam NN 29007 3380 28 dropping drop VBG 29007 3380 29 on on IN 29007 3380 30 the the DT 29007 3380 31 pudding pudding NN 29007 3380 32 . . . 29007 3381 1 Some some DT 29007 3381 2 puddings pudding NNS 29007 3381 3 require require VBP 29007 3381 4 to to TO 29007 3381 5 be be VB 29007 3381 6 steamed steam VBN 29007 3381 7 very very RB 29007 3381 8 carefully carefully RB 29007 3381 9 , , , 29007 3381 10 such such JJ 29007 3381 11 as as IN 29007 3381 12 contain contain VB 29007 3381 13 custard custard NN 29007 3381 14 , , , 29007 3381 15 for for IN 29007 3381 16 example example NN 29007 3381 17 . . . 29007 3382 1 A a DT 29007 3382 2 custard custard JJ 29007 3382 3 pudding pudding NN 29007 3382 4 will will MD 29007 3382 5 be be VB 29007 3382 6 honeycombed honeycomb VBN 29007 3382 7 ( ( -LRB- 29007 3382 8 i.e. i.e. FW 29007 3383 1 full full JJ 29007 3383 2 of of IN 29007 3383 3 holes hole NNS 29007 3383 4 ) ) -RRB- 29007 3383 5 , , , 29007 3383 6 if if IN 29007 3383 7 the the DT 29007 3383 8 water water NN 29007 3383 9 is be VBZ 29007 3383 10 allowed allow VBN 29007 3383 11 to to TO 29007 3383 12 boil boil VB 29007 3383 13 ; ; : 29007 3383 14 the the DT 29007 3383 15 heat heat NN 29007 3383 16 of of IN 29007 3383 17 boiling boil VBG 29007 3383 18 will will MD 29007 3383 19 curdle curdle VB 29007 3383 20 the the DT 29007 3383 21 eggs egg NNS 29007 3383 22 . . . 29007 3384 1 Most Most JJS 29007 3384 2 baked bake VBN 29007 3384 3 puddings pudding NNS 29007 3384 4 require require VBP 29007 3384 5 a a DT 29007 3384 6 moderate moderate JJ 29007 3384 7 oven oven NN 29007 3384 8 , , , 29007 3384 9 particularly particularly RB 29007 3384 10 such such JJ 29007 3384 11 as as IN 29007 3384 12 rice rice NN 29007 3384 13 , , , 29007 3384 14 tapioca tapioca UH 29007 3384 15 , , , 29007 3384 16 & & CC 29007 3384 17 c. c. NNP 29007 3384 18 In in IN 29007 3384 19 preparing prepare VBG 29007 3384 20 suet suet NN 29007 3384 21 for for IN 29007 3384 22 puddings pudding NNS 29007 3384 23 , , , 29007 3384 24 remove remove VB 29007 3384 25 the the DT 29007 3384 26 skin skin NN 29007 3384 27 , , , 29007 3384 28 slice slice VB 29007 3384 29 the the DT 29007 3384 30 suet suet NN 29007 3384 31 , , , 29007 3384 32 and and CC 29007 3384 33 then then RB 29007 3384 34 chop chop VB 29007 3384 35 it -PRON- PRP 29007 3384 36 finely finely RB 29007 3384 37 , , , 29007 3384 38 using use VBG 29007 3384 39 a a DT 29007 3384 40 little little JJ 29007 3384 41 flour flour NN 29007 3384 42 to to TO 29007 3384 43 prevent prevent VB 29007 3384 44 it -PRON- PRP 29007 3384 45 sticking stick VBG 29007 3384 46 to to IN 29007 3384 47 the the DT 29007 3384 48 knife knife NN 29007 3384 49 . . . 29007 3385 1 Currants currant NNS 29007 3385 2 must must MD 29007 3385 3 be be VB 29007 3385 4 well well RB 29007 3385 5 washed wash VBN 29007 3385 6 and and CC 29007 3385 7 dried dry VBN 29007 3385 8 . . . 29007 3386 1 Sultanas Sultanas NNP 29007 3386 2 should should MD 29007 3386 3 be be VB 29007 3386 4 rubbed rub VBN 29007 3386 5 in in IN 29007 3386 6 flour flour NN 29007 3386 7 , , , 29007 3386 8 and and CC 29007 3386 9 the the DT 29007 3386 10 stalks stalk NNS 29007 3386 11 picked pick VBD 29007 3386 12 off off RP 29007 3386 13 . . . 29007 3387 1 Beef Beef NNP 29007 3387 2 - - HYPH 29007 3387 3 steak steak NN 29007 3387 4 Pudding Pudding NNP 29007 3387 5 . . . 29007 3388 1 _ _ NNP 29007 3388 2 Ingredients_--1 Ingredients_--1 NNP 29007 3388 3   _SP 29007 3388 4 lb lb XX 29007 3388 5 . . . 29007 3389 1 of of IN 29007 3389 2 flour flour NN 29007 3389 3 . . . 29007 3390 1 ¾ ¾ NNP 29007 3390 2 or or CC 29007 3390 3 ½ ½ NN 29007 3390 4   _SP 29007 3390 5 lb lb XX 29007 3390 6 . . . 29007 3391 1 of of IN 29007 3391 2 suet suet NN 29007 3391 3 . . . 29007 3392 1 1½ 1½ NNP 29007 3392 2   _SP 29007 3392 3 lb lb XX 29007 3392 4 . . . 29007 3393 1 of of IN 29007 3393 2 beef beef NN 29007 3393 3 or or CC 29007 3393 4 rump rump VB 29007 3393 5 steak steak NN 29007 3393 6 . . . 29007 3394 1 ½ ½ JJ 29007 3394 2   _SP 29007 3394 3 lb lb XX 29007 3394 4 . . . 29007 3395 1 of of IN 29007 3395 2 bullock bullock NNP 29007 3395 3 's 's POS 29007 3395 4 kidney kidney NN 29007 3395 5 . . . 29007 3396 1 Seasoning seasoning NN 29007 3396 2 . . . 29007 3397 1 _ _ NNP 29007 3397 2 Method._--Chop method._--chop CD 29007 3397 3 the the DT 29007 3397 4 suet suet NN 29007 3397 5 finely finely RB 29007 3397 6 , , , 29007 3397 7 mix mix VB 29007 3397 8 well well RB 29007 3397 9 with with IN 29007 3397 10 the the DT 29007 3397 11 flour flour NN 29007 3397 12 , , , 29007 3397 13 adding add VBG 29007 3397 14 a a DT 29007 3397 15 pinch pinch NN 29007 3397 16 of of IN 29007 3397 17 salt salt NN 29007 3397 18 . . . 29007 3398 1 Mix mix VB 29007 3398 2 to to IN 29007 3398 3 a a DT 29007 3398 4 paste paste NN 29007 3398 5 with with IN 29007 3398 6 cold cold JJ 29007 3398 7 water water NN 29007 3398 8 . . . 29007 3399 1 Roll roll VB 29007 3399 2 it -PRON- PRP 29007 3399 3 out out RP 29007 3399 4 , , , 29007 3399 5 and and CC 29007 3399 6 line line VB 29007 3399 7 a a DT 29007 3399 8 greased grease VBN 29007 3399 9 quart quart NN 29007 3399 10 - - HYPH 29007 3399 11 basin basin NN 29007 3399 12 , , , 29007 3399 13 reserving reserve VBG 29007 3399 14 one one CD 29007 3399 15 - - HYPH 29007 3399 16 third third NN 29007 3399 17 for for IN 29007 3399 18 the the DT 29007 3399 19 cover cover NN 29007 3399 20 . . . 29007 3400 1 Cut cut VB 29007 3400 2 the the DT 29007 3400 3 steak steak NN 29007 3400 4 into into IN 29007 3400 5 thin thin JJ 29007 3400 6 strips strip NNS 29007 3400 7 , , , 29007 3400 8 and and CC 29007 3400 9 the the DT 29007 3400 10 kidney kidney NN 29007 3400 11 into into IN 29007 3400 12 slices slice NNS 29007 3400 13 . . . 29007 3401 1 Mix mix VB 29007 3401 2 some some DT 29007 3401 3 pepper pepper NN 29007 3401 4 and and CC 29007 3401 5 salt salt NN 29007 3401 6 on on IN 29007 3401 7 a a DT 29007 3401 8 plate plate NN 29007 3401 9 , , , 29007 3401 10 and and CC 29007 3401 11 season season VB 29007 3401 12 the the DT 29007 3401 13 meat meat NN 29007 3401 14 nicely nicely RB 29007 3401 15 . . . 29007 3402 1 Roll roll VB 29007 3402 2 each each DT 29007 3402 3 piece piece NN 29007 3402 4 of of IN 29007 3402 5 meat meat NN 29007 3402 6 round round IN 29007 3402 7 a a DT 29007 3402 8 tiny tiny JJ 29007 3402 9 piece piece NN 29007 3402 10 of of IN 29007 3402 11 the the DT 29007 3402 12 fat fat NN 29007 3402 13 , , , 29007 3402 14 and and CC 29007 3402 15 place place VB 29007 3402 16 the the DT 29007 3402 17 rolls roll NNS 29007 3402 18 and and CC 29007 3402 19 the the DT 29007 3402 20 pieces piece NNS 29007 3402 21 of of IN 29007 3402 22 kidney kidney NN 29007 3402 23 in in IN 29007 3402 24 the the DT 29007 3402 25 basin basin NN 29007 3402 26 . . . 29007 3403 1 Pour pour VB 29007 3403 2 in in IN 29007 3403 3 rather rather RB 29007 3403 4 more more JJR 29007 3403 5 than than IN 29007 3403 6 a a DT 29007 3403 7 quarter quarter NN 29007 3403 8 of of IN 29007 3403 9 a a DT 29007 3403 10 pint pint NN 29007 3403 11 of of IN 29007 3403 12 water water NN 29007 3403 13 . . . 29007 3404 1 Roll roll VB 29007 3404 2 out out RP 29007 3404 3 the the DT 29007 3404 4 remaining remain VBG 29007 3404 5 piece piece NN 29007 3404 6 of of IN 29007 3404 7 paste paste NN 29007 3404 8 . . . 29007 3405 1 Wet wet VB 29007 3405 2 the the DT 29007 3405 3 edges edge NNS 29007 3405 4 of of IN 29007 3405 5 that that DT 29007 3405 6 in in IN 29007 3405 7 the the DT 29007 3405 8 basin basin NN 29007 3405 9 , , , 29007 3405 10 lay lie VBD 29007 3405 11 the the DT 29007 3405 12 cover cover NN 29007 3405 13 on on IN 29007 3405 14 , , , 29007 3405 15 and and CC 29007 3405 16 trim trim VBP 29007 3405 17 round round NN 29007 3405 18 neatly neatly RB 29007 3405 19 . . . 29007 3406 1 Tie tie VB 29007 3406 2 over over RP 29007 3406 3 a a DT 29007 3406 4 well well RB 29007 3406 5 - - HYPH 29007 3406 6 scalded scald VBN 29007 3406 7 and and CC 29007 3406 8 floured floured JJ 29007 3406 9 cloth cloth NN 29007 3406 10 , , , 29007 3406 11 and and CC 29007 3406 12 boil boil VB 29007 3406 13 for for IN 29007 3406 14 four four CD 29007 3406 15 hours hour NNS 29007 3406 16 . . . 29007 3407 1 Oysters oyster NNS 29007 3407 2 are be VBP 29007 3407 3 sometimes sometimes RB 29007 3407 4 put put VBN 29007 3407 5 in in IN 29007 3407 6 these these DT 29007 3407 7 puddings pudding NNS 29007 3407 8 ; ; : 29007 3407 9 they -PRON- PRP 29007 3407 10 should should MD 29007 3407 11 be be VB 29007 3407 12 bearded bearded JJ 29007 3407 13 , , , 29007 3407 14 and and CC 29007 3407 15 the the DT 29007 3407 16 hard hard JJ 29007 3407 17 white white JJ 29007 3407 18 part part NN 29007 3407 19 removed remove VBN 29007 3407 20 . . . 29007 3408 1 A a DT 29007 3408 2 rabbit rabbit NN 29007 3408 3 or or CC 29007 3408 4 veal veal NN 29007 3408 5 pudding pudding NN 29007 3408 6 may may MD 29007 3408 7 be be VB 29007 3408 8 made make VBN 29007 3408 9 in in IN 29007 3408 10 the the DT 29007 3408 11 same same JJ 29007 3408 12 manner manner NN 29007 3408 13 . . . 29007 3409 1 To to IN 29007 3409 2 these these DT 29007 3409 3 add add VB 29007 3409 4 a a DT 29007 3409 5 quarter quarter NN 29007 3409 6 of of IN 29007 3409 7 a a DT 29007 3409 8 pound pound NN 29007 3409 9 of of IN 29007 3409 10 lean lean JJ 29007 3409 11 ham ham NNP 29007 3409 12 or or CC 29007 3409 13 bacon bacon NN 29007 3409 14 . . . 29007 3410 1 Where where WRB 29007 3410 2 economy economy NN 29007 3410 3 must must MD 29007 3410 4 be be VB 29007 3410 5 studied study VBN 29007 3410 6 , , , 29007 3410 7 less less RBR 29007 3410 8 suet suet NN 29007 3410 9 may may MD 29007 3410 10 be be VB 29007 3410 11 used use VBN 29007 3410 12 in in IN 29007 3410 13 making make VBG 29007 3410 14 the the DT 29007 3410 15 crust crust NN 29007 3410 16 . . . 29007 3411 1 Suet Suet NNP 29007 3411 2 Pudding Pudding NNP 29007 3411 3 . . . 29007 3412 1 _ _ NNP 29007 3412 2 Ingredients_--1 Ingredients_--1 NNP 29007 3412 3   _SP 29007 3412 4 lb lb XX 29007 3412 5 . . . 29007 3413 1 of of IN 29007 3413 2 flour flour NN 29007 3413 3 . . . 29007 3414 1 4 4 CD 29007 3414 2 , , , 29007 3414 3 6 6 CD 29007 3414 4 , , , 29007 3414 5 or or CC 29007 3414 6 8 8 CD 29007 3414 7   _SP 29007 3414 8 oz oz UH 29007 3414 9 . . . 29007 3415 1 of of IN 29007 3415 2 finely finely RB 29007 3415 3 - - HYPH 29007 3415 4 chopped chop VBN 29007 3415 5 suet suet NN 29007 3415 6 . . . 29007 3416 1 A a DT 29007 3416 2 pinch pinch NN 29007 3416 3 of of IN 29007 3416 4 salt salt NN 29007 3416 5 , , , 29007 3416 6 or or CC 29007 3416 7 , , , 29007 3416 8 if if IN 29007 3416 9 liked like VBN 29007 3416 10 , , , 29007 3416 11 a a DT 29007 3416 12 teaspoonful teaspoonful NN 29007 3416 13 of of IN 29007 3416 14 baking bake VBG 29007 3416 15 powder powder NN 29007 3416 16 . . . 29007 3417 1 _ _ NNP 29007 3417 2 Method._--Mix Method._--Mix NNP 29007 3417 3 the the DT 29007 3417 4 flour flour NN 29007 3417 5 and and CC 29007 3417 6 suet suet NN 29007 3417 7 lightly lightly RB 29007 3417 8 together together RB 29007 3417 9 . . . 29007 3418 1 Add add VB 29007 3418 2 the the DT 29007 3418 3 salt salt NN 29007 3418 4 . . . 29007 3419 1 Mix mix VB 29007 3419 2 to to IN 29007 3419 3 a a DT 29007 3419 4 stiff stiff JJ 29007 3419 5 paste paste NN 29007 3419 6 with with IN 29007 3419 7 cold cold JJ 29007 3419 8 water water NN 29007 3419 9 . . . 29007 3420 1 Then then RB 29007 3420 2 boil boil VB 29007 3420 3 in in IN 29007 3420 4 a a DT 29007 3420 5 well well RB 29007 3420 6 - - HYPH 29007 3420 7 scalded scald VBN 29007 3420 8 and and CC 29007 3420 9 floured floured JJ 29007 3420 10 cloth cloth NN 29007 3420 11 for for IN 29007 3420 12 three three CD 29007 3420 13 hours hour NNS 29007 3420 14 . . . 29007 3421 1 Sultana Sultana NNP 29007 3421 2 Pudding Pudding NNP 29007 3421 3 . . . 29007 3422 1 _ _ NNP 29007 3422 2 Ingredients_--1 Ingredients_--1 NNP 29007 3422 3   _SP 29007 3422 4 lb lb XX 29007 3422 5 . . . 29007 3423 1 of of IN 29007 3423 2 flour flour NN 29007 3423 3 . . . 29007 3424 1 ½ ½ JJ 29007 3424 2   _SP 29007 3424 3 lb lb XX 29007 3424 4 . . . 29007 3425 1 of of IN 29007 3425 2 finely finely RB 29007 3425 3 - - HYPH 29007 3425 4 chopped chop VBN 29007 3425 5 suet suet NN 29007 3425 6 . . . 29007 3426 1 ¼ ¼ NNP 29007 3426 2   _SP 29007 3426 3 lb lb XX 29007 3426 4 . . . 29007 3427 1 of of IN 29007 3427 2 sultanas sultanas NNP 29007 3427 3 . . . 29007 3428 1 ¼ ¼ NNP 29007 3428 2   _SP 29007 3428 3 lb lb XX 29007 3428 4 . . . 29007 3429 1 of of IN 29007 3429 2 castor castor NN 29007 3429 3 sugar sugar NN 29007 3429 4 ; ; : 29007 3429 5 or or CC 29007 3429 6 , , , 29007 3429 7 three three CD 29007 3429 8 ounces ounce NNS 29007 3429 9 of of IN 29007 3429 10 moist moist JJ 29007 3429 11 sugar sugar NN 29007 3429 12 . . . 29007 3430 1 2 2 LS 29007 3430 2   _SP 29007 3430 3 oz oz UH 29007 3430 4 . . . 29007 3431 1 of of IN 29007 3431 2 candied candy VBN 29007 3431 3 peel peel NN 29007 3431 4 . . . 29007 3432 1 The the DT 29007 3432 2 grated grate VBN 29007 3432 3 rind rind NN 29007 3432 4 of of IN 29007 3432 5 a a DT 29007 3432 6 lemon lemon NN 29007 3432 7 . . . 29007 3433 1 A a DT 29007 3433 2 pinch pinch NN 29007 3433 3 of of IN 29007 3433 4 salt salt NN 29007 3433 5 . . . 29007 3434 1 1 1 CD 29007 3434 2 egg egg NN 29007 3434 3 . . . 29007 3435 1 A a DT 29007 3435 2 little little JJ 29007 3435 3 milk milk NN 29007 3435 4 . . . 29007 3436 1 _ _ NNP 29007 3436 2 Method._--Rub Method._--Rub NNP 29007 3436 3 the the DT 29007 3436 4 sultanas sultana NNS 29007 3436 5 in in IN 29007 3436 6 flour flour NN 29007 3436 7 and and CC 29007 3436 8 pick pick VB 29007 3436 9 off off RP 29007 3436 10 the the DT 29007 3436 11 stalks stalk NNS 29007 3436 12 . . . 29007 3437 1 Cut cut VB 29007 3437 2 the the DT 29007 3437 3 candied candy VBN 29007 3437 4 peel peel NN 29007 3437 5 in in IN 29007 3437 6 small small JJ 29007 3437 7 pieces piece NNS 29007 3437 8 . . . 29007 3438 1 Put put VB 29007 3438 2 all all PDT 29007 3438 3 the the DT 29007 3438 4 dry dry JJ 29007 3438 5 ingredients ingredient NNS 29007 3438 6 into into IN 29007 3438 7 a a DT 29007 3438 8 basin basin NN 29007 3438 9 , , , 29007 3438 10 and and CC 29007 3438 11 mix mix VB 29007 3438 12 with with IN 29007 3438 13 the the DT 29007 3438 14 egg egg NN 29007 3438 15 , , , 29007 3438 16 well well RB 29007 3438 17 beaten beat VBN 29007 3438 18 , , , 29007 3438 19 and and CC 29007 3438 20 a a DT 29007 3438 21 little little JJ 29007 3438 22 milk milk NN 29007 3438 23 . . . 29007 3439 1 Boil Boil NNP 29007 3439 2 in in IN 29007 3439 3 a a DT 29007 3439 4 basin basin NN 29007 3439 5 or or CC 29007 3439 6 cloth cloth VB 29007 3439 7 three three CD 29007 3439 8 hours hour NNS 29007 3439 9 . . . 29007 3440 1 Compote compote NN 29007 3440 2 of of IN 29007 3440 3 Rice Rice NNP 29007 3440 4 . . . 29007 3441 1 _ _ NNP 29007 3441 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 3441 3   _SP 29007 3441 4 lb lb XX 29007 3441 5 . . . 29007 3442 1 of of IN 29007 3442 2 rice rice NNP 29007 3442 3 . . . 29007 3443 1 ¼ ¼ NNP 29007 3443 2   _SP 29007 3443 3 lb lb XX 29007 3443 4 . . . 29007 3444 1 of of IN 29007 3444 2 sugar sugar NNP 29007 3444 3 . . . 29007 3445 1 1 1 CD 29007 3445 2 pint pint NN 29007 3445 3 or or CC 29007 3445 4 more more JJR 29007 3445 5 of of IN 29007 3445 6 milk milk NN 29007 3445 7 . . . 29007 3446 1 Vanilla Vanilla NNP 29007 3446 2 or or CC 29007 3446 3 other other JJ 29007 3446 4 flavouring flavouring NN 29007 3446 5 . . . 29007 3447 1 _ _ NNP 29007 3447 2 Method._--Boil Method._--Boil NNP 29007 3447 3 the the DT 29007 3447 4 rice rice NN 29007 3447 5 in in IN 29007 3447 6 the the DT 29007 3447 7 milk milk NN 29007 3447 8 , , , 29007 3447 9 with with IN 29007 3447 10 the the DT 29007 3447 11 sugar sugar NN 29007 3447 12 , , , 29007 3447 13 for for IN 29007 3447 14 twenty twenty CD 29007 3447 15 minutes minute NNS 29007 3447 16 ; ; : 29007 3447 17 if if IN 29007 3447 18 very very RB 29007 3447 19 stiff stiff JJ 29007 3447 20 , , , 29007 3447 21 add add VB 29007 3447 22 a a DT 29007 3447 23 little little JJ 29007 3447 24 more more JJR 29007 3447 25 milk milk NN 29007 3447 26 or or CC 29007 3447 27 cream cream NN 29007 3447 28 . . . 29007 3448 1 Flavour flavour NN 29007 3448 2 with with IN 29007 3448 3 vanilla vanilla NN 29007 3448 4 , , , 29007 3448 5 and and CC 29007 3448 6 put put VBD 29007 3448 7 into into IN 29007 3448 8 a a DT 29007 3448 9 buttered butter VBN 29007 3448 10 mould mould NN 29007 3448 11 with with IN 29007 3448 12 a a DT 29007 3448 13 well well NN 29007 3448 14 in in IN 29007 3448 15 the the DT 29007 3448 16 centre centre NN 29007 3448 17 . . . 29007 3449 1 Any any DT 29007 3449 2 fruit fruit NN 29007 3449 3 may may MD 29007 3449 4 be be VB 29007 3449 5 put put VBN 29007 3449 6 in in IN 29007 3449 7 the the DT 29007 3449 8 middle middle NN 29007 3449 9 , , , 29007 3449 10 when when WRB 29007 3449 11 it -PRON- PRP 29007 3449 12 is be VBZ 29007 3449 13 served serve VBN 29007 3449 14 . . . 29007 3450 1 If if IN 29007 3450 2 oranges orange NNS 29007 3450 3 are be VBP 29007 3450 4 used use VBN 29007 3450 5 , , , 29007 3450 6 boil boil VB 29007 3450 7 1½ 1½ NNP 29007 3450 8 gill gill NN 29007 3450 9 of of IN 29007 3450 10 water water NN 29007 3450 11 with with IN 29007 3450 12 ¼ ¼ NNP 29007 3450 13   _SP 29007 3450 14 lb lb XX 29007 3450 15 . . . 29007 3451 1 of of IN 29007 3451 2 lump lump NNP 29007 3451 3 sugar sugar NN 29007 3451 4 , , , 29007 3451 5 until until IN 29007 3451 6 it -PRON- PRP 29007 3451 7 sticks stick VBZ 29007 3451 8 to to IN 29007 3451 9 a a DT 29007 3451 10 knife knife NN 29007 3451 11 like like IN 29007 3451 12 an an DT 29007 3451 13 icicle icicle NN 29007 3451 14 . . . 29007 3452 1 Peel peel VB 29007 3452 2 the the DT 29007 3452 3 oranges orange NNS 29007 3452 4 , , , 29007 3452 5 and and CC 29007 3452 6 roll roll VB 29007 3452 7 them -PRON- PRP 29007 3452 8 in in IN 29007 3452 9 it -PRON- PRP 29007 3452 10 . . . 29007 3453 1 If if IN 29007 3453 2 apples apple NNS 29007 3453 3 are be VBP 29007 3453 4 used use VBN 29007 3453 5 , , , 29007 3453 6 boil boil VB 29007 3453 7 them -PRON- PRP 29007 3453 8 gently gently RB 29007 3453 9 in in IN 29007 3453 10 one one CD 29007 3453 11 pint pint NN 29007 3453 12 of of IN 29007 3453 13 water water NN 29007 3453 14 , , , 29007 3453 15 with with IN 29007 3453 16 ¼ ¼ NNP 29007 3453 17   _SP 29007 3453 18 lb lb XX 29007 3453 19 . . . 29007 3454 1 of of IN 29007 3454 2 sugar sugar NNP 29007 3454 3 . . . 29007 3455 1 When when WRB 29007 3455 2 tender tender NN 29007 3455 3 , , , 29007 3455 4 add add VB 29007 3455 5 a a DT 29007 3455 6 little little JJ 29007 3455 7 cochineal cochineal NN 29007 3455 8 . . . 29007 3456 1 Take take VB 29007 3456 2 the the DT 29007 3456 3 apples apple NNS 29007 3456 4 out out RP 29007 3456 5 , , , 29007 3456 6 and and CC 29007 3456 7 reduce reduce VB 29007 3456 8 the the DT 29007 3456 9 syrup syrup NN 29007 3456 10 to to IN 29007 3456 11 less less JJR 29007 3456 12 than than IN 29007 3456 13 a a DT 29007 3456 14 quarter quarter NN 29007 3456 15 of of IN 29007 3456 16 a a DT 29007 3456 17 pint pint NN 29007 3456 18 . . . 29007 3457 1 Roll roll VB 29007 3457 2 the the DT 29007 3457 3 apples apple NNS 29007 3457 4 in in IN 29007 3457 5 it -PRON- PRP 29007 3457 6 . . . 29007 3458 1 Queen Queen NNP 29007 3458 2 Victoria Victoria NNP 29007 3458 3 Pudding Pudding NNP 29007 3458 4 . . . 29007 3459 1 _ _ NNP 29007 3459 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 3459 3   _SP 29007 3459 4 lb lb XX 29007 3459 5 . . . 29007 3460 1 of of IN 29007 3460 2 butter butter NN 29007 3460 3 . . . 29007 3461 1 ¼ ¼ NNP 29007 3461 2   _SP 29007 3461 3 lb lb XX 29007 3461 4 . . . 29007 3462 1 of of IN 29007 3462 2 castor castor NN 29007 3462 3 sugar sugar NN 29007 3462 4 . . . 29007 3463 1 ¼ ¼ NNP 29007 3463 2   _SP 29007 3463 3 lb lb XX 29007 3463 4 . . . 29007 3464 1 of of IN 29007 3464 2 flour flour NN 29007 3464 3 . . . 29007 3465 1 2 2 LS 29007 3465 2   _SP 29007 3465 3 oz oz UH 29007 3465 4 . . . 29007 3466 1 of of IN 29007 3466 2 chopped chop VBN 29007 3466 3 peel peel NN 29007 3466 4 . . . 29007 3467 1 1 1 CD 29007 3467 2   _SP 29007 3467 3 oz oz UH 29007 3467 4 . . . 29007 3468 1 of of IN 29007 3468 2 blanched blanch VBN 29007 3468 3 and and CC 29007 3468 4 chopped chop VBN 29007 3468 5 almonds almond NNS 29007 3468 6 . . . 29007 3469 1 2 2 CD 29007 3469 2 tablespoonfuls tablespoonful NNS 29007 3469 3 of of IN 29007 3469 4 brandy brandy NN 29007 3469 5 . . . 29007 3470 1 3 3 CD 29007 3470 2 eggs egg NNS 29007 3470 3 . . . 29007 3471 1 _ _ NNP 29007 3471 2 Method._--Put Method._--Put NNP 29007 3471 3 the the DT 29007 3471 4 butter butter NN 29007 3471 5 and and CC 29007 3471 6 sugar sugar NN 29007 3471 7 in in IN 29007 3471 8 a a DT 29007 3471 9 basin basin NN 29007 3471 10 . . . 29007 3472 1 Cream cream VB 29007 3472 2 them -PRON- PRP 29007 3472 3 well well RB 29007 3472 4 together together RB 29007 3472 5 with with IN 29007 3472 6 a a DT 29007 3472 7 wooden wooden JJ 29007 3472 8 spoon spoon NN 29007 3472 9 . . . 29007 3473 1 Add add VB 29007 3473 2 the the DT 29007 3473 3 yolks yolk NNS 29007 3473 4 of of IN 29007 3473 5 the the DT 29007 3473 6 eggs egg NNS 29007 3473 7 one one CD 29007 3473 8 by by IN 29007 3473 9 one one CD 29007 3473 10 ; ; : 29007 3473 11 then then RB 29007 3473 12 the the DT 29007 3473 13 flour flour NN 29007 3473 14 , , , 29007 3473 15 peel peel NN 29007 3473 16 , , , 29007 3473 17 almonds almond NNS 29007 3473 18 , , , 29007 3473 19 and and CC 29007 3473 20 brandy brandy NN 29007 3473 21 . . . 29007 3474 1 Beat beat VB 29007 3474 2 the the DT 29007 3474 3 whites white NNS 29007 3474 4 of of IN 29007 3474 5 the the DT 29007 3474 6 eggs egg NNS 29007 3474 7 stiffly stiffly NN 29007 3474 8 , , , 29007 3474 9 and and CC 29007 3474 10 mix mix VB 29007 3474 11 them -PRON- PRP 29007 3474 12 in in RP 29007 3474 13 lightly lightly RB 29007 3474 14 . . . 29007 3475 1 Put put VB 29007 3475 2 the the DT 29007 3475 3 mixture mixture NN 29007 3475 4 in in IN 29007 3475 5 a a DT 29007 3475 6 well well RB 29007 3475 7 - - HYPH 29007 3475 8 buttered butter VBN 29007 3475 9 mould mould NN 29007 3475 10 . . . 29007 3476 1 Cover cover VB 29007 3476 2 with with IN 29007 3476 3 buttered butter VBN 29007 3476 4 paper paper NN 29007 3476 5 , , , 29007 3476 6 and and CC 29007 3476 7 steam steam VB 29007 3476 8 for for IN 29007 3476 9 three three CD 29007 3476 10 hours hour NNS 29007 3476 11 . . . 29007 3477 1 Rice Rice NNP 29007 3477 2 Bars Bars NNP 29007 3477 3 . . . 29007 3478 1 _ _ NNP 29007 3478 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 3478 3   _SP 29007 3478 4 lb lb XX 29007 3478 5 . . . 29007 3479 1 of of IN 29007 3479 2 rice rice NNP 29007 3479 3 . . . 29007 3480 1 1 1 CD 29007 3480 2 pint pint NN 29007 3480 3 of of IN 29007 3480 4 milk milk NN 29007 3480 5 . . . 29007 3481 1 3 3 LS 29007 3481 2   _SP 29007 3481 3 oz oz UH 29007 3481 4 . . . 29007 3482 1 of of IN 29007 3482 2 castor castor NN 29007 3482 3 sugar sugar NN 29007 3482 4 . . . 29007 3483 1 Yolks yolk NNS 29007 3483 2 of of IN 29007 3483 3 2 2 CD 29007 3483 4 eggs egg NNS 29007 3483 5 . . . 29007 3484 1 A a DT 29007 3484 2 little little JJ 29007 3484 3 lemon lemon JJ 29007 3484 4 essence essence NN 29007 3484 5 . . . 29007 3485 1 1 1 LS 29007 3485 2 whole whole JJ 29007 3485 3 egg egg NN 29007 3485 4 . . . 29007 3486 1 Some some DT 29007 3486 2 bread bread NN 29007 3486 3 - - HYPH 29007 3486 4 crumbs crumb NNS 29007 3486 5 . . . 29007 3487 1 Some some DT 29007 3487 2 red red JJ 29007 3487 3 jam jam NN 29007 3487 4 . . . 29007 3488 1 _ _ NNP 29007 3488 2 Method._--Boil Method._--Boil NNP 29007 3488 3 the the DT 29007 3488 4 rice rice NN 29007 3488 5 in in IN 29007 3488 6 the the DT 29007 3488 7 milk milk NN 29007 3488 8 , , , 29007 3488 9 with with IN 29007 3488 10 the the DT 29007 3488 11 sugar sugar NN 29007 3488 12 , , , 29007 3488 13 for for IN 29007 3488 14 half half PDT 29007 3488 15 an an DT 29007 3488 16 hour hour NN 29007 3488 17 , , , 29007 3488 18 gently gently RB 29007 3488 19 stirring stir VBG 29007 3488 20 occasionally occasionally RB 29007 3488 21 . . . 29007 3489 1 Then then RB 29007 3489 2 remove remove VB 29007 3489 3 from from IN 29007 3489 4 the the DT 29007 3489 5 fire fire NN 29007 3489 6 and and CC 29007 3489 7 , , , 29007 3489 8 when when WRB 29007 3489 9 cool cool JJ 29007 3489 10 , , , 29007 3489 11 beat beat VBN 29007 3489 12 in in IN 29007 3489 13 the the DT 29007 3489 14 two two CD 29007 3489 15 yolks yolk NNS 29007 3489 16 , , , 29007 3489 17 and and CC 29007 3489 18 add add VB 29007 3489 19 the the DT 29007 3489 20 lemon lemon NN 29007 3489 21 essence essence NN 29007 3489 22 . . . 29007 3490 1 Then then RB 29007 3490 2 spread spread VB 29007 3490 3 on on IN 29007 3490 4 a a DT 29007 3490 5 flat flat JJ 29007 3490 6 dish dish NN 29007 3490 7 to to TO 29007 3490 8 cool cool VB 29007 3490 9 . . . 29007 3491 1 When when WRB 29007 3491 2 quite quite RB 29007 3491 3 cold cold JJ 29007 3491 4 , , , 29007 3491 5 cut cut VBN 29007 3491 6 into into IN 29007 3491 7 bars bar NNS 29007 3491 8 . . . 29007 3492 1 Brush brush VB 29007 3492 2 over over RP 29007 3492 3 with with IN 29007 3492 4 the the DT 29007 3492 5 beaten beat VBN 29007 3492 6 egg egg NN 29007 3492 7 , , , 29007 3492 8 and and CC 29007 3492 9 cover cover VB 29007 3492 10 with with IN 29007 3492 11 bread bread NN 29007 3492 12 - - HYPH 29007 3492 13 crumbs crumb NNS 29007 3492 14 . . . 29007 3493 1 Fry fry NN 29007 3493 2 in in IN 29007 3493 3 hot hot JJ 29007 3493 4 fat fat NN 29007 3493 5 until until IN 29007 3493 6 lightly lightly RB 29007 3493 7 coloured colour VBN 29007 3493 8 . . . 29007 3494 1 There there EX 29007 3494 2 should should MD 29007 3494 3 be be VB 29007 3494 4 an an DT 29007 3494 5 equal equal JJ 29007 3494 6 number number NN 29007 3494 7 of of IN 29007 3494 8 bars bar NNS 29007 3494 9 . . . 29007 3495 1 Spread spread VB 29007 3495 2 one one CD 29007 3495 3 half half NN 29007 3495 4 of of IN 29007 3495 5 them -PRON- PRP 29007 3495 6 with with IN 29007 3495 7 jam jam NNP 29007 3495 8 , , , 29007 3495 9 and and CC 29007 3495 10 lay lie VBD 29007 3495 11 the the DT 29007 3495 12 others other NNS 29007 3495 13 on on IN 29007 3495 14 the the DT 29007 3495 15 top top NN 29007 3495 16 . . . 29007 3496 1 Rice Rice NNP 29007 3496 2 Cakes Cakes NNP 29007 3496 3 . . . 29007 3497 1 Put put VB 29007 3497 2 the the DT 29007 3497 3 rice rice NN 29007 3497 4 mixtures mixture NNS 29007 3497 5 when when WRB 29007 3497 6 hot hot JJ 29007 3497 7 into into IN 29007 3497 8 well well RB 29007 3497 9 - - HYPH 29007 3497 10 greased grease VBN 29007 3497 11 tartlet tartlet NN 29007 3497 12 tins tin NNS 29007 3497 13 . . . 29007 3498 1 Make make VB 29007 3498 2 a a DT 29007 3498 3 small small JJ 29007 3498 4 hole hole NN 29007 3498 5 in in IN 29007 3498 6 the the DT 29007 3498 7 middle middle NN 29007 3498 8 and and CC 29007 3498 9 put put VBD 29007 3498 10 in in RP 29007 3498 11 a a DT 29007 3498 12 little little JJ 29007 3498 13 jam jam NN 29007 3498 14 . . . 29007 3499 1 Cover cover VB 29007 3499 2 with with IN 29007 3499 3 some some DT 29007 3499 4 more more JJR 29007 3499 5 of of IN 29007 3499 6 the the DT 29007 3499 7 rice rice NN 29007 3499 8 mixture mixture NN 29007 3499 9 and and CC 29007 3499 10 let let VB 29007 3499 11 them -PRON- PRP 29007 3499 12 get get VB 29007 3499 13 cold cold JJ 29007 3499 14 . . . 29007 3500 1 Then then RB 29007 3500 2 egg egg NN 29007 3500 3 and and CC 29007 3500 4 bread bread NN 29007 3500 5 - - HYPH 29007 3500 6 crumb crumb VBD 29007 3500 7 them -PRON- PRP 29007 3500 8 , , , 29007 3500 9 and and CC 29007 3500 10 fry fry VB 29007 3500 11 in in IN 29007 3500 12 hot hot JJ 29007 3500 13 fat fat NN 29007 3500 14 . . . 29007 3501 1 Orange Orange NNP 29007 3501 2 Pudding Pudding NNP 29007 3501 3 . . . 29007 3502 1 _ _ NNP 29007 3502 2 Ingredients_--The ingredients_--the JJ 29007 3502 3 rind rind NN 29007 3502 4 and and CC 29007 3502 5 juice juice NN 29007 3502 6 of of IN 29007 3502 7 2 2 CD 29007 3502 8 oranges orange NNS 29007 3502 9 . . . 29007 3503 1 2 2 LS 29007 3503 2   _SP 29007 3503 3 oz oz UH 29007 3503 4 . . . 29007 3504 1 of of IN 29007 3504 2 cake cake NN 29007 3504 3 - - HYPH 29007 3504 4 crumbs crumb NNS 29007 3504 5 rubbed rub VBD 29007 3504 6 through through IN 29007 3504 7 a a DT 29007 3504 8 sieve sieve NN 29007 3504 9 . . . 29007 3505 1 2 2 LS 29007 3505 2   _SP 29007 3505 3 oz oz UH 29007 3505 4 . . . 29007 3506 1 of of IN 29007 3506 2 castor castor NN 29007 3506 3 sugar sugar NN 29007 3506 4 . . . 29007 3507 1 3 3 CD 29007 3507 2 eggs egg NNS 29007 3507 3 . . . 29007 3508 1 1 1 CD 29007 3508 2 gill gill NN 29007 3508 3 of of IN 29007 3508 4 milk milk NN 29007 3508 5 or or CC 29007 3508 6 cream cream NN 29007 3508 7 . . . 29007 3509 1 _ _ NNP 29007 3509 2 Method._--Put method._--put CD 29007 3509 3 the the DT 29007 3509 4 crumbs crumb NNS 29007 3509 5 in in IN 29007 3509 6 a a DT 29007 3509 7 basin basin NN 29007 3509 8 , , , 29007 3509 9 with with IN 29007 3509 10 the the DT 29007 3509 11 sugar sugar NN 29007 3509 12 . . . 29007 3510 1 Add add VB 29007 3510 2 the the DT 29007 3510 3 grated grate VBN 29007 3510 4 rind rind NN 29007 3510 5 of of IN 29007 3510 6 one one CD 29007 3510 7 orange orange NN 29007 3510 8 , , , 29007 3510 9 and and CC 29007 3510 10 the the DT 29007 3510 11 juice juice NN 29007 3510 12 of of IN 29007 3510 13 the the DT 29007 3510 14 two two CD 29007 3510 15 . . . 29007 3511 1 Beat beat VB 29007 3511 2 in in IN 29007 3511 3 the the DT 29007 3511 4 yolks yolk NNS 29007 3511 5 of of IN 29007 3511 6 the the DT 29007 3511 7 three three CD 29007 3511 8 eggs egg NNS 29007 3511 9 , , , 29007 3511 10 and and CC 29007 3511 11 add add VB 29007 3511 12 the the DT 29007 3511 13 milk milk NN 29007 3511 14 or or CC 29007 3511 15 cream cream NN 29007 3511 16 . . . 29007 3512 1 Whip whip VB 29007 3512 2 the the DT 29007 3512 3 white white NN 29007 3512 4 of of IN 29007 3512 5 one one CD 29007 3512 6 egg egg NN 29007 3512 7 to to IN 29007 3512 8 a a DT 29007 3512 9 stiff stiff JJ 29007 3512 10 froth froth NN 29007 3512 11 , , , 29007 3512 12 stir stir VB 29007 3512 13 in in RP 29007 3512 14 lightly lightly RB 29007 3512 15 . . . 29007 3513 1 Line line VB 29007 3513 2 a a DT 29007 3513 3 pie pie NN 29007 3513 4 - - HYPH 29007 3513 5 dish dish NN 29007 3513 6 with with IN 29007 3513 7 a a DT 29007 3513 8 little little JJ 29007 3513 9 good good JJ 29007 3513 10 pastry pastry NN 29007 3513 11 ; ; : 29007 3513 12 pour pour VB 29007 3513 13 the the DT 29007 3513 14 mixture mixture NN 29007 3513 15 in in RP 29007 3513 16 . . . 29007 3514 1 Bake bake VB 29007 3514 2 until until IN 29007 3514 3 set set NN 29007 3514 4 , , , 29007 3514 5 and and CC 29007 3514 6 of of IN 29007 3514 7 a a DT 29007 3514 8 light light JJ 29007 3514 9 brown brown JJ 29007 3514 10 colour colour NN 29007 3514 11 . . . 29007 3515 1 Welcome welcome JJ 29007 3515 2 - - HYPH 29007 3515 3 Guest Guest NNP 29007 3515 4 Pudding Pudding NNP 29007 3515 5 . . . 29007 3516 1 _ _ NNP 29007 3516 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 3516 3   _SP 29007 3516 4 lb lb XX 29007 3516 5 . . . 29007 3517 1 of of IN 29007 3517 2 suet suet NN 29007 3517 3 . . . 29007 3518 1 ¼ ¼ NNP 29007 3518 2   _SP 29007 3518 3 lb lb XX 29007 3518 4 . . . 29007 3519 1 of of IN 29007 3519 2 sugar sugar NNP 29007 3519 3 . . . 29007 3520 1 ¼ ¼ NNP 29007 3520 2   _SP 29007 3520 3 lb lb XX 29007 3520 4 . . . 29007 3521 1 of of IN 29007 3521 2 cake cake NN 29007 3521 3 - - HYPH 29007 3521 4 crumbs crumb NNS 29007 3521 5 , , , 29007 3521 6 or or CC 29007 3521 7 ratafias ratafia NNS 29007 3521 8 , , , 29007 3521 9 rubbed rub VBD 29007 3521 10 through through IN 29007 3521 11 a a DT 29007 3521 12 sieve sieve NN 29007 3521 13 . . . 29007 3522 1 ¼ ¼ NNP 29007 3522 2   _SP 29007 3522 3 lb lb XX 29007 3522 4 . . . 29007 3523 1 of of IN 29007 3523 2 bread bread NN 29007 3523 3 - - HYPH 29007 3523 4 crumbs crumb NNS 29007 3523 5 . . . 29007 3524 1 The the DT 29007 3524 2 rind rind NN 29007 3524 3 and and CC 29007 3524 4 juice juice NN 29007 3524 5 of of IN 29007 3524 6 one one CD 29007 3524 7 lemon lemon NN 29007 3524 8 . . . 29007 3525 1 3 3 CD 29007 3525 2 eggs egg NNS 29007 3525 3 , , , 29007 3525 4 well well RB 29007 3525 5 beaten beat VBN 29007 3525 6 . . . 29007 3526 1 _ _ NNP 29007 3526 2 Method._--Put method._--put CD 29007 3526 3 all all PDT 29007 3526 4 the the DT 29007 3526 5 dry dry JJ 29007 3526 6 ingredients ingredient NNS 29007 3526 7 into into IN 29007 3526 8 a a DT 29007 3526 9 basin basin NN 29007 3526 10 . . . 29007 3527 1 Add add VB 29007 3527 2 the the DT 29007 3527 3 lemon lemon NN 29007 3527 4 rind rind NN 29007 3527 5 and and CC 29007 3527 6 juice juice NN 29007 3527 7 , , , 29007 3527 8 and and CC 29007 3527 9 mix mix VB 29007 3527 10 with with IN 29007 3527 11 the the DT 29007 3527 12 eggs egg NNS 29007 3527 13 . . . 29007 3528 1 Put put VB 29007 3528 2 into into IN 29007 3528 3 a a DT 29007 3528 4 well well RB 29007 3528 5 - - HYPH 29007 3528 6 greased grease VBN 29007 3528 7 mould mould NN 29007 3528 8 . . . 29007 3529 1 Cover cover VB 29007 3529 2 with with IN 29007 3529 3 buttered butter VBN 29007 3529 4 paper paper NN 29007 3529 5 , , , 29007 3529 6 and and CC 29007 3529 7 steam steam VB 29007 3529 8 for for IN 29007 3529 9 two two CD 29007 3529 10 hours hour NNS 29007 3529 11 . . . 29007 3530 1 Crème Crème NNP 29007 3530 2 Frite Frite NNP 29007 3530 3 . . . 29007 3531 1 _ _ NNP 29007 3531 2 Ingredients_--1 Ingredients_--1 NNP 29007 3531 3 whole whole JJ 29007 3531 4 egg egg NN 29007 3531 5 . . . 29007 3532 1 1 1 CD 29007 3532 2 white white JJ 29007 3532 3 . . . 29007 3533 1 4 4 CD 29007 3533 2 yolks yolk NNS 29007 3533 3 . . . 29007 3534 1 1 1 CD 29007 3534 2 gill gill NN 29007 3534 3 of of IN 29007 3534 4 cream cream NN 29007 3534 5 . . . 29007 3535 1 1 1 CD 29007 3535 2 gill gill NN 29007 3535 3 of of IN 29007 3535 4 milk milk NN 29007 3535 5 . . . 29007 3536 1 1 1 CD 29007 3536 2 tablespoonful tablespoonful JJ 29007 3536 3 of of IN 29007 3536 4 castor castor NN 29007 3536 5 sugar sugar NN 29007 3536 6 . . . 29007 3537 1 Flavouring flavour VBG 29007 3537 2 to to IN 29007 3537 3 taste taste NN 29007 3537 4 . . . 29007 3538 1 3 3 LS 29007 3538 2   _SP 29007 3538 3 oz oz UH 29007 3538 4 . . . 29007 3539 1 of of IN 29007 3539 2 cake cake NN 29007 3539 3 - - HYPH 29007 3539 4 crumbs crumb NNS 29007 3539 5 . . . 29007 3540 1 _ _ NNP 29007 3540 2 Method._--Cream Method._--Cream NNP 29007 3540 3 the the DT 29007 3540 4 yolks yolk NNS 29007 3540 5 and and CC 29007 3540 6 white white NNP 29007 3540 7 well well RB 29007 3540 8 together together RB 29007 3540 9 with with IN 29007 3540 10 the the DT 29007 3540 11 castor castor NN 29007 3540 12 sugar sugar NN 29007 3540 13 . . . 29007 3541 1 Add add VB 29007 3541 2 cream cream NN 29007 3541 3 , , , 29007 3541 4 milk milk NN 29007 3541 5 , , , 29007 3541 6 and and CC 29007 3541 7 flavouring flavouring NN 29007 3541 8 . . . 29007 3542 1 Strain strain VB 29007 3542 2 this this DT 29007 3542 3 custard custard NN 29007 3542 4 into into IN 29007 3542 5 a a DT 29007 3542 6 greased grease VBN 29007 3542 7 pudding pudding NN 29007 3542 8 - - HYPH 29007 3542 9 basin basin NN 29007 3542 10 , , , 29007 3542 11 and and CC 29007 3542 12 steam steam NN 29007 3542 13 _ _ NNP 29007 3542 14 very very RB 29007 3542 15 gently gently RB 29007 3542 16 _ _ NNP 29007 3542 17 , , , 29007 3542 18 until until IN 29007 3542 19 firm firm NN 29007 3542 20 . . . 29007 3543 1 Let let VB 29007 3543 2 it -PRON- PRP 29007 3543 3 get get VB 29007 3543 4 quite quite RB 29007 3543 5 cold cold JJ 29007 3543 6 ; ; : 29007 3543 7 then then RB 29007 3543 8 turn turn VB 29007 3543 9 it -PRON- PRP 29007 3543 10 out out RP 29007 3543 11 . . . 29007 3544 1 Cut cut VB 29007 3544 2 into into IN 29007 3544 3 slices slice NNS 29007 3544 4 about about IN 29007 3544 5 one one CD 29007 3544 6 - - HYPH 29007 3544 7 third third NN 29007 3544 8 of of IN 29007 3544 9 an an DT 29007 3544 10 inch inch NN 29007 3544 11 thick thick JJ 29007 3544 12 . . . 29007 3545 1 Stamp stamp NN 29007 3545 2 into into IN 29007 3545 3 round round JJ 29007 3545 4 or or CC 29007 3545 5 fancy fancy JJ 29007 3545 6 shapes shape NNS 29007 3545 7 . . . 29007 3546 1 Egg egg NN 29007 3546 2 and and CC 29007 3546 3 cake cake NN 29007 3546 4 - - HYPH 29007 3546 5 crumb crumb NN 29007 3546 6 them -PRON- PRP 29007 3546 7 . . . 29007 3547 1 Fry fry NN 29007 3547 2 in in IN 29007 3547 3 a a DT 29007 3547 4 frying frying JJ 29007 3547 5 - - HYPH 29007 3547 6 basket basket NN 29007 3547 7 in in IN 29007 3547 8 hot hot JJ 29007 3547 9 fat fat NN 29007 3547 10 . . . 29007 3548 1 Serve serve VB 29007 3548 2 on on IN 29007 3548 3 a a DT 29007 3548 4 glass glass NN 29007 3548 5 dish dish NN 29007 3548 6 , , , 29007 3548 7 and and CC 29007 3548 8 sprinkle sprinkle VB 29007 3548 9 with with IN 29007 3548 10 castor castor NN 29007 3548 11 sugar sugar NN 29007 3548 12 . . . 29007 3549 1 Gâteau Gâteau NNP 29007 3549 2 de de NNP 29007 3549 3 Cerise Cerise NNP 29007 3549 4 . . . 29007 3550 1 _ _ NNP 29007 3550 2 Ingredients_--1 Ingredients_--1 NNP 29007 3550 3   _SP 29007 3550 4 lb lb XX 29007 3550 5 . . . 29007 3551 1 of of IN 29007 3551 2 cooking cooking NN 29007 3551 3 cherries cherry NNS 29007 3551 4 . . . 29007 3552 1 ¼ ¼ NNP 29007 3552 2   _SP 29007 3552 3 lb lb XX 29007 3552 4 . . . 29007 3553 1 of of IN 29007 3553 2 lump lump NNP 29007 3553 3 sugar sugar NN 29007 3553 4 . . . 29007 3554 1 ½ ½ JJ 29007 3554 2 pint pint NN 29007 3554 3 of of IN 29007 3554 4 water water NN 29007 3554 5 . . . 29007 3555 1 A a DT 29007 3555 2 few few JJ 29007 3555 3 drops drop NNS 29007 3555 4 of of IN 29007 3555 5 cochineal cochineal NN 29007 3555 6 . . . 29007 3556 1 ¾ ¾ NNP 29007 3556 2 of of IN 29007 3556 3 an an DT 29007 3556 4 ounce ounce NN 29007 3556 5 - - HYPH 29007 3556 6 packet packet NN 29007 3556 7 of of IN 29007 3556 8 gelatine gelatine NN 29007 3556 9 . . . 29007 3557 1 The the DT 29007 3557 2 juice juice NN 29007 3557 3 of of IN 29007 3557 4 one one CD 29007 3557 5 lemon lemon NN 29007 3557 6 . . . 29007 3558 1 _ _ NNP 29007 3558 2 Method._--Boil Method._--Boil NNP 29007 3558 3 the the DT 29007 3558 4 sugar sugar NN 29007 3558 5 and and CC 29007 3558 6 water water NN 29007 3558 7 ; ; : 29007 3558 8 add add VB 29007 3558 9 the the DT 29007 3558 10 lemon lemon NN 29007 3558 11 and and CC 29007 3558 12 skim skim NN 29007 3558 13 well well RB 29007 3558 14 . . . 29007 3559 1 Add add VB 29007 3559 2 the the DT 29007 3559 3 cherries cherry NNS 29007 3559 4 ( ( -LRB- 29007 3559 5 stoned stone VBN 29007 3559 6 ) ) -RRB- 29007 3559 7 , , , 29007 3559 8 and and CC 29007 3559 9 stew stew NN 29007 3559 10 for for IN 29007 3559 11 a a DT 29007 3559 12 quarter quarter NN 29007 3559 13 of of IN 29007 3559 14 an an DT 29007 3559 15 hour hour NN 29007 3559 16 . . . 29007 3560 1 Melt melt VB 29007 3560 2 the the DT 29007 3560 3 gelatine gelatine NN 29007 3560 4 in in IN 29007 3560 5 a a DT 29007 3560 6 little little JJ 29007 3560 7 water water NN 29007 3560 8 , , , 29007 3560 9 and and CC 29007 3560 10 add add VB 29007 3560 11 it -PRON- PRP 29007 3560 12 to to IN 29007 3560 13 the the DT 29007 3560 14 cherries cherry NNS 29007 3560 15 , , , 29007 3560 16 with with IN 29007 3560 17 enough enough JJ 29007 3560 18 cochineal cochineal NN 29007 3560 19 to to TO 29007 3560 20 colour colour VB 29007 3560 21 brightly brightly RB 29007 3560 22 . . . 29007 3561 1 Pour pour VB 29007 3561 2 the the DT 29007 3561 3 mixture mixture NN 29007 3561 4 into into IN 29007 3561 5 a a DT 29007 3561 6 border border NN 29007 3561 7 mould mould NN 29007 3561 8 . . . 29007 3562 1 When when WRB 29007 3562 2 set set VBN 29007 3562 3 , , , 29007 3562 4 dip dip VB 29007 3562 5 it -PRON- PRP 29007 3562 6 in in IN 29007 3562 7 hot hot JJ 29007 3562 8 water water NN 29007 3562 9 for for IN 29007 3562 10 a a DT 29007 3562 11 second second JJ 29007 3562 12 or or CC 29007 3562 13 two two CD 29007 3562 14 , , , 29007 3562 15 and and CC 29007 3562 16 turn turn VB 29007 3562 17 on on RP 29007 3562 18 to to IN 29007 3562 19 a a DT 29007 3562 20 glass glass NN 29007 3562 21 dish dish NN 29007 3562 22 . . . 29007 3563 1 Serve serve VB 29007 3563 2 with with IN 29007 3563 3 whipped whip VBN 29007 3563 4 cream cream NN 29007 3563 5 in in IN 29007 3563 6 the the DT 29007 3563 7 centre centre NN 29007 3563 8 . . . 29007 3564 1 Jaune Jaune NNP 29007 3564 2 Mange Mange NNP 29007 3564 3 . . . 29007 3565 1 _ _ NNP 29007 3565 2 Ingredients_--½ Ingredients_--½ NNP 29007 3565 3 ounce ounce NN 29007 3565 4 packet packet NN 29007 3565 5 of of IN 29007 3565 6 gelatine gelatine NN 29007 3565 7 . . . 29007 3566 1 ½ ½ JJ 29007 3566 2 pint pint NN 29007 3566 3 of of IN 29007 3566 4 water water NN 29007 3566 5 . . . 29007 3567 1 ½ ½ JJ 29007 3567 2 pint pint NN 29007 3567 3 of of IN 29007 3567 4 white white JJ 29007 3567 5 wine wine NN 29007 3567 6 . . . 29007 3568 1 Juice juice NN 29007 3568 2 of of IN 29007 3568 3 one one CD 29007 3568 4 and and CC 29007 3568 5 a a DT 29007 3568 6 half half NN 29007 3568 7 lemon lemon NN 29007 3568 8 . . . 29007 3569 1 Rind rind NN 29007 3569 2 of of IN 29007 3569 3 half half PDT 29007 3569 4 a a DT 29007 3569 5 lemon lemon NN 29007 3569 6 . . . 29007 3570 1 3 3 LS 29007 3570 2   _SP 29007 3570 3 oz oz UH 29007 3570 4 . . . 29007 3571 1 of of IN 29007 3571 2 castor castor NN 29007 3571 3 sugar sugar NN 29007 3571 4 . . . 29007 3572 1 4 4 CD 29007 3572 2 yolks yolk NNS 29007 3572 3 . . . 29007 3573 1 _ _ NNP 29007 3573 2 Method._--Soak Method._--Soak NNP 29007 3573 3 the the DT 29007 3573 4 gelatine gelatine NN 29007 3573 5 in in IN 29007 3573 6 the the DT 29007 3573 7 water water NN 29007 3573 8 with with IN 29007 3573 9 the the DT 29007 3573 10 lemon lemon NN 29007 3573 11 rind rind NN 29007 3573 12 . . . 29007 3574 1 Then then RB 29007 3574 2 put put VB 29007 3574 3 it -PRON- PRP 29007 3574 4 in in IN 29007 3574 5 a a DT 29007 3574 6 saucepan saucepan NN 29007 3574 7 with with IN 29007 3574 8 all all PDT 29007 3574 9 the the DT 29007 3574 10 other other JJ 29007 3574 11 ingredients ingredient NNS 29007 3574 12 . . . 29007 3575 1 Stir stir VB 29007 3575 2 over over IN 29007 3575 3 the the DT 29007 3575 4 fire fire NN 29007 3575 5 until until IN 29007 3575 6 the the DT 29007 3575 7 custard custard NN 29007 3575 8 thickens thicken VBZ 29007 3575 9 ; ; : 29007 3575 10 but but CC 29007 3575 11 , , , 29007 3575 12 on on IN 29007 3575 13 no no DT 29007 3575 14 account account NN 29007 3575 15 , , , 29007 3575 16 let let VB 29007 3575 17 it -PRON- PRP 29007 3575 18 boil boil VB 29007 3575 19 . . . 29007 3576 1 Then then RB 29007 3576 2 strain strain VB 29007 3576 3 into into IN 29007 3576 4 a a DT 29007 3576 5 wetted wet VBN 29007 3576 6 mould mould NN 29007 3576 7 . . . 29007 3577 1 Apple Apple NNP 29007 3577 2 Charlotte Charlotte NNP 29007 3577 3 . . . 29007 3578 1 _ _ NNP 29007 3578 2 Ingredients_--2 Ingredients_--2 NNP 29007 3578 3   _SP 29007 3578 4 lb lb XX 29007 3578 5 . . . 29007 3579 1 of of IN 29007 3579 2 apples apple NNS 29007 3579 3 . . . 29007 3580 1 ½ ½ JJ 29007 3580 2   _SP 29007 3580 3 lb lb XX 29007 3580 4 . . . 29007 3581 1 of of IN 29007 3581 2 moist moist NNP 29007 3581 3 sugar sugar NN 29007 3581 4 . . . 29007 3582 1 Grated grate VBN 29007 3582 2 rind rind NN 29007 3582 3 of of IN 29007 3582 4 a a DT 29007 3582 5 lemon lemon NN 29007 3582 6 . . . 29007 3583 1 Slices slice NNS 29007 3583 2 of of IN 29007 3583 3 broad broad NN 29007 3583 4 . . . 29007 3584 1 Some some DT 29007 3584 2 clarified clarify VBN 29007 3584 3 butter butter NN 29007 3584 4 . . . 29007 3585 1 _ _ NNP 29007 3585 2 Method._--Peel Method._--Peel NNP 29007 3585 3 and and CC 29007 3585 4 core core VB 29007 3585 5 the the DT 29007 3585 6 apples apple NNS 29007 3585 7 , , , 29007 3585 8 and and CC 29007 3585 9 stew stew VB 29007 3585 10 them -PRON- PRP 29007 3585 11 with with IN 29007 3585 12 the the DT 29007 3585 13 sugar sugar NN 29007 3585 14 , , , 29007 3585 15 lemon lemon NN 29007 3585 16 rind rind NN 29007 3585 17 , , , 29007 3585 18 and and CC 29007 3585 19 a a DT 29007 3585 20 quarter quarter NN 29007 3585 21 pint pint NN 29007 3585 22 of of IN 29007 3585 23 water water NN 29007 3585 24 , , , 29007 3585 25 until until IN 29007 3585 26 reduced reduce VBN 29007 3585 27 to to IN 29007 3585 28 half half PDT 29007 3585 29 the the DT 29007 3585 30 quantity quantity NN 29007 3585 31 . . . 29007 3586 1 Take take VB 29007 3586 2 a a DT 29007 3586 3 plain plain JJ 29007 3586 4 round round JJ 29007 3586 5 tin tin NN 29007 3586 6 , , , 29007 3586 7 holding hold VBG 29007 3586 8 about about IN 29007 3586 9 a a DT 29007 3586 10 pint pint NN 29007 3586 11 and and CC 29007 3586 12 a a DT 29007 3586 13 half half NN 29007 3586 14 . . . 29007 3587 1 Cut cut VB 29007 3587 2 a a DT 29007 3587 3 round round NN 29007 3587 4 of of IN 29007 3587 5 stale stale JJ 29007 3587 6 bread bread NN 29007 3587 7 , , , 29007 3587 8 about about RB 29007 3587 9 one one CD 29007 3587 10 - - HYPH 29007 3587 11 eighth eighth NN 29007 3587 12 of of IN 29007 3587 13 an an DT 29007 3587 14 inch inch NN 29007 3587 15 thick thick JJ 29007 3587 16 ; ; : 29007 3587 17 dip dip VB 29007 3587 18 it -PRON- PRP 29007 3587 19 in in IN 29007 3587 20 clarified clarify VBN 29007 3587 21 butter butter NN 29007 3587 22 , , , 29007 3587 23 and and CC 29007 3587 24 lay lie VBD 29007 3587 25 it -PRON- PRP 29007 3587 26 in in IN 29007 3587 27 the the DT 29007 3587 28 bottom bottom NN 29007 3587 29 of of IN 29007 3587 30 the the DT 29007 3587 31 mould mould NN 29007 3587 32 . . . 29007 3588 1 Line line VB 29007 3588 2 the the DT 29007 3588 3 sides side NNS 29007 3588 4 with with IN 29007 3588 5 slices slice NNS 29007 3588 6 of of IN 29007 3588 7 bread bread NN 29007 3588 8 , , , 29007 3588 9 cut cut VBN 29007 3588 10 about about RP 29007 3588 11 an an DT 29007 3588 12 inch inch NN 29007 3588 13 wide wide JJ 29007 3588 14 , , , 29007 3588 15 and and CC 29007 3588 16 one one CD 29007 3588 17 - - HYPH 29007 3588 18 eighth eighth NN 29007 3588 19 of of IN 29007 3588 20 an an DT 29007 3588 21 inch inch NN 29007 3588 22 thick thick JJ 29007 3588 23 , , , 29007 3588 24 and and CC 29007 3588 25 also also RB 29007 3588 26 dipped dip VBD 29007 3588 27 in in IN 29007 3588 28 butter butter NN 29007 3588 29 . . . 29007 3589 1 Pour pour VB 29007 3589 2 the the DT 29007 3589 3 apple apple NN 29007 3589 4 mixture mixture NN 29007 3589 5 into into IN 29007 3589 6 the the DT 29007 3589 7 mould mould NN 29007 3589 8 . . . 29007 3590 1 Cover cover VB 29007 3590 2 with with IN 29007 3590 3 another another DT 29007 3590 4 round round NN 29007 3590 5 of of IN 29007 3590 6 bread bread NN 29007 3590 7 dipped dip VBN 29007 3590 8 in in IN 29007 3590 9 butter butter NN 29007 3590 10 ; ; : 29007 3590 11 and and CC 29007 3590 12 bake bake VB 29007 3590 13 in in RP 29007 3590 14 a a DT 29007 3590 15 moderately moderately RB 29007 3590 16 quick quick JJ 29007 3590 17 oven oven NN 29007 3590 18 for for IN 29007 3590 19 three three CD 29007 3590 20 quarters quarter NNS 29007 3590 21 of of IN 29007 3590 22 an an DT 29007 3590 23 hour hour NN 29007 3590 24 . . . 29007 3591 1 For for IN 29007 3591 2 serving serve VBG 29007 3591 3 , , , 29007 3591 4 turn turn VB 29007 3591 5 it -PRON- PRP 29007 3591 6 on on RP 29007 3591 7 to to IN 29007 3591 8 a a DT 29007 3591 9 hot hot JJ 29007 3591 10 dish dish NN 29007 3591 11 , , , 29007 3591 12 and and CC 29007 3591 13 sprinkle sprinkle VB 29007 3591 14 castor castor NN 29007 3591 15 sugar sugar NN 29007 3591 16 over over IN 29007 3591 17 it -PRON- PRP 29007 3591 18 . . . 29007 3592 1 Viennoise Viennoise NNP 29007 3592 2 Pudding Pudding NNP 29007 3592 3 . . . 29007 3593 1 _ _ NNP 29007 3593 2 Ingredients_--5 ingredients_--5 IN 29007 3593 3   _SP 29007 3593 4 oz oz UH 29007 3593 5 . . . 29007 3594 1 of of IN 29007 3594 2 stale stale JJ 29007 3594 3 crumb crumb NN 29007 3594 4 of of IN 29007 3594 5 bread bread NN 29007 3594 6 cut cut VBN 29007 3594 7 into into IN 29007 3594 8 dice dice NNS 29007 3594 9 . . . 29007 3595 1 3 3 LS 29007 3595 2   _SP 29007 3595 3 oz oz UH 29007 3595 4 . . . 29007 3596 1 of of IN 29007 3596 2 sultanas sultanas NNP 29007 3596 3 . . . 29007 3597 1 ¼ ¼ NNP 29007 3597 2   _SP 29007 3597 3 lb lb XX 29007 3597 4 . . . 29007 3598 1 of of IN 29007 3598 2 castor castor NN 29007 3598 3 sugar sugar NN 29007 3598 4 . . . 29007 3599 1 2 2 LS 29007 3599 2   _SP 29007 3599 3 oz oz UH 29007 3599 4 . . . 29007 3600 1 of of IN 29007 3600 2 candied candy VBN 29007 3600 3 peel peel NN 29007 3600 4 . . . 29007 3601 1 Grated grate VBN 29007 3601 2 rind rind NN 29007 3601 3 of of IN 29007 3601 4 a a DT 29007 3601 5 lemon lemon NN 29007 3601 6 . . . 29007 3602 1 1 1 CD 29007 3602 2 wineglass wineglass NN 29007 3602 3 of of IN 29007 3602 4 sherry sherry NN 29007 3602 5 . . . 29007 3603 1 ½ ½ JJ 29007 3603 2 pint pint NN 29007 3603 3 of of IN 29007 3603 4 milk milk NN 29007 3603 5 . . . 29007 3604 1 2 2 LS 29007 3604 2 whole whole JJ 29007 3604 3 eggs egg NNS 29007 3604 4 . . . 29007 3605 1 1 1 CD 29007 3605 2   _SP 29007 3605 3 oz oz UH 29007 3605 4 . . . 29007 3606 1 of of IN 29007 3606 2 lump lump NNP 29007 3606 3 sugar sugar NN 29007 3606 4 . . . 29007 3607 1 _ _ NNP 29007 3607 2 Method._--Put Method._--Put NNP 29007 3607 3 the the DT 29007 3607 4 1 1 CD 29007 3607 5   _SP 29007 3607 6 oz oz UH 29007 3607 7 . . . 29007 3608 1 of of IN 29007 3608 2 lump lump NNP 29007 3608 3 sugar sugar NN 29007 3608 4 into into IN 29007 3608 5 an an DT 29007 3608 6 old old JJ 29007 3608 7 saucepan saucepan NN 29007 3608 8 , , , 29007 3608 9 and and CC 29007 3608 10 burn burn VB 29007 3608 11 it -PRON- PRP 29007 3608 12 a a DT 29007 3608 13 dark dark JJ 29007 3608 14 brown brown NN 29007 3608 15 . . . 29007 3609 1 Pour pour VB 29007 3609 2 in in IN 29007 3609 3 the the DT 29007 3609 4 milk milk NN 29007 3609 5 , , , 29007 3609 6 and and CC 29007 3609 7 stir stir VB 29007 3609 8 until until IN 29007 3609 9 it -PRON- PRP 29007 3609 10 is be VBZ 29007 3609 11 well well RB 29007 3609 12 coloured colour VBN 29007 3609 13 and and CC 29007 3609 14 the the DT 29007 3609 15 sugar sugar NN 29007 3609 16 dissolved dissolve VBN 29007 3609 17 . . . 29007 3610 1 Beat beat VB 29007 3610 2 the the DT 29007 3610 3 eggs egg NNS 29007 3610 4 well well RB 29007 3610 5 , , , 29007 3610 6 strain strain VB 29007 3610 7 the the DT 29007 3610 8 coloured coloured JJ 29007 3610 9 milk milk NN 29007 3610 10 on on IN 29007 3610 11 to to IN 29007 3610 12 them -PRON- PRP 29007 3610 13 , , , 29007 3610 14 and and CC 29007 3610 15 add add VB 29007 3610 16 the the DT 29007 3610 17 sherry sherry NN 29007 3610 18 . . . 29007 3611 1 Put put VB 29007 3611 2 all all PDT 29007 3611 3 the the DT 29007 3611 4 dry dry JJ 29007 3611 5 ingredients ingredient NNS 29007 3611 6 into into IN 29007 3611 7 a a DT 29007 3611 8 basin basin NN 29007 3611 9 , , , 29007 3611 10 and and CC 29007 3611 11 pour pour VB 29007 3611 12 the the DT 29007 3611 13 eggs egg NNS 29007 3611 14 , , , 29007 3611 15 milk milk NN 29007 3611 16 , , , 29007 3611 17 and and CC 29007 3611 18 sherry sherry VB 29007 3611 19 over over IN 29007 3611 20 them -PRON- PRP 29007 3611 21 . . . 29007 3612 1 Let let VB 29007 3612 2 the the DT 29007 3612 3 pudding pudding NN 29007 3612 4 soak soak NN 29007 3612 5 for for IN 29007 3612 6 half half PDT 29007 3612 7 an an DT 29007 3612 8 hour hour NN 29007 3612 9 . . . 29007 3613 1 Then then RB 29007 3613 2 put put VB 29007 3613 3 it -PRON- PRP 29007 3613 4 into into IN 29007 3613 5 a a DT 29007 3613 6 well well RB 29007 3613 7 - - HYPH 29007 3613 8 greased grease VBN 29007 3613 9 pint pint NN 29007 3613 10 - - HYPH 29007 3613 11 mould mould NN 29007 3613 12 . . . 29007 3614 1 Cover cover VB 29007 3614 2 with with IN 29007 3614 3 buttered butter VBN 29007 3614 4 paper paper NN 29007 3614 5 , , , 29007 3614 6 and and CC 29007 3614 7 steam steam NN 29007 3614 8 for for IN 29007 3614 9 one one CD 29007 3614 10 hour hour NN 29007 3614 11 and and CC 29007 3614 12 a a DT 29007 3614 13 half half NN 29007 3614 14 . . . 29007 3615 1 This this DT 29007 3615 2 pudding pudding NN 29007 3615 3 is be VBZ 29007 3615 4 to to TO 29007 3615 5 be be VB 29007 3615 6 served serve VBN 29007 3615 7 with with IN 29007 3615 8 German german JJ 29007 3615 9 sauce sauce NN 29007 3615 10 ( ( -LRB- 29007 3615 11 _ _ NNP 29007 3615 12 see see VBP 29007 3615 13 _ _ NNP 29007 3615 14 Sauces Sauces NNPS 29007 3615 15 ) ) -RRB- 29007 3615 16 . . . 29007 3616 1 Snow Snow NNP 29007 3616 2 Pudding Pudding NNP 29007 3616 3 . . . 29007 3617 1 _ _ NNP 29007 3617 2 Ingredients_--½ Ingredients_--½ NNP 29007 3617 3 pint pint NN 29007 3617 4 of of IN 29007 3617 5 milk milk NN 29007 3617 6 . . . 29007 3618 1 1½ 1½ NNP 29007 3618 2   _SP 29007 3618 3 oz oz UH 29007 3618 4 . . . 29007 3619 1 of of IN 29007 3619 2 bread bread NN 29007 3619 3 - - HYPH 29007 3619 4 crumbs crumb NNS 29007 3619 5 . . . 29007 3620 1 Grated grate VBN 29007 3620 2 rind rind NN 29007 3620 3 of of IN 29007 3620 4 a a DT 29007 3620 5 lemon lemon NN 29007 3620 6 . . . 29007 3621 1 2 2 CD 29007 3621 2 tablespoonfuls tablespoonful NNS 29007 3621 3 of of IN 29007 3621 4 caster caster NN 29007 3621 5 sugar sugar NN 29007 3621 6 . . . 29007 3622 1 3 3 CD 29007 3622 2 eggs egg NNS 29007 3622 3 . . . 29007 3623 1 2 2 CD 29007 3623 2 tablespoonfuls tablespoonful NNS 29007 3623 3 of of IN 29007 3623 4 strawberry strawberry NNP 29007 3623 5 or or CC 29007 3623 6 any any DT 29007 3623 7 other other JJ 29007 3623 8 jam jam NN 29007 3623 9 . . . 29007 3624 1 A a DT 29007 3624 2 little little JJ 29007 3624 3 pastry pastry NN 29007 3624 4 . . . 29007 3625 1 _ _ NNP 29007 3625 2 Method._--Put Method._--Put NNP 29007 3625 3 the the DT 29007 3625 4 bread bread NN 29007 3625 5 - - HYPH 29007 3625 6 crumbs crumb VBZ 29007 3625 7 into into IN 29007 3625 8 a a DT 29007 3625 9 basin basin NN 29007 3625 10 . . . 29007 3626 1 Boil boil VB 29007 3626 2 the the DT 29007 3626 3 milk milk NN 29007 3626 4 , , , 29007 3626 5 and and CC 29007 3626 6 pour pour VB 29007 3626 7 it -PRON- PRP 29007 3626 8 over over IN 29007 3626 9 them -PRON- PRP 29007 3626 10 . . . 29007 3627 1 Mix mix VB 29007 3627 2 in in IN 29007 3627 3 the the DT 29007 3627 4 sugar sugar NN 29007 3627 5 , , , 29007 3627 6 one one CD 29007 3627 7 whole whole JJ 29007 3627 8 egg egg NN 29007 3627 9 , , , 29007 3627 10 and and CC 29007 3627 11 two two CD 29007 3627 12 yolks yolk NNS 29007 3627 13 well well RB 29007 3627 14 beaten beat VBN 29007 3627 15 , , , 29007 3627 16 and and CC 29007 3627 17 add add VB 29007 3627 18 the the DT 29007 3627 19 lemon lemon NN 29007 3627 20 rind rind NN 29007 3627 21 . . . 29007 3628 1 Line line VB 29007 3628 2 a a DT 29007 3628 3 pint pint NN 29007 3628 4 pie pie NN 29007 3628 5 - - HYPH 29007 3628 6 dish dish NN 29007 3628 7 with with IN 29007 3628 8 a a DT 29007 3628 9 little little JJ 29007 3628 10 pastry pastry NN 29007 3628 11 . . . 29007 3629 1 Spread spread VB 29007 3629 2 the the DT 29007 3629 3 jam jam NN 29007 3629 4 at at IN 29007 3629 5 the the DT 29007 3629 6 bottom bottom NN 29007 3629 7 and and CC 29007 3629 8 pour pour VB 29007 3629 9 the the DT 29007 3629 10 mixture mixture NN 29007 3629 11 over over RP 29007 3629 12 . . . 29007 3630 1 Bake bake VB 29007 3630 2 in in IN 29007 3630 3 a a DT 29007 3630 4 moderate moderate JJ 29007 3630 5 oven oven NN 29007 3630 6 until until IN 29007 3630 7 set set NN 29007 3630 8 . . . 29007 3631 1 Beat beat VB 29007 3631 2 the the DT 29007 3631 3 remaining remain VBG 29007 3631 4 whites white NNS 29007 3631 5 to to IN 29007 3631 6 a a DT 29007 3631 7 stiff stiff JJ 29007 3631 8 froth froth NN 29007 3631 9 , , , 29007 3631 10 with with IN 29007 3631 11 a a DT 29007 3631 12 dessertspoonful dessertspoonful NN 29007 3631 13 of of IN 29007 3631 14 castor castor NN 29007 3631 15 sugar sugar NN 29007 3631 16 ; ; : 29007 3631 17 and and CC 29007 3631 18 heap heap VB 29007 3631 19 it -PRON- PRP 29007 3631 20 lightly lightly RB 29007 3631 21 on on IN 29007 3631 22 the the DT 29007 3631 23 top top NN 29007 3631 24 just just RB 29007 3631 25 before before IN 29007 3631 26 serving serve VBG 29007 3631 27 . . . 29007 3632 1 German german JJ 29007 3632 2 Puffs Puffs NNPS 29007 3632 3 . . . 29007 3633 1 _ _ NNP 29007 3633 2 Ingredients_--2 Ingredients_--2 NNP 29007 3633 3 eggs egg NNS 29007 3633 4 . . . 29007 3634 1 Their -PRON- PRP$ 29007 3634 2 weight weight NN 29007 3634 3 in in IN 29007 3634 4 castor castor NN 29007 3634 5 sugar sugar NN 29007 3634 6 , , , 29007 3634 7 and and CC 29007 3634 8 ground ground NN 29007 3634 9 rice rice NN 29007 3634 10 . . . 29007 3635 1 The the DT 29007 3635 2 grated grate VBN 29007 3635 3 rind rind NN 29007 3635 4 of of IN 29007 3635 5 a a DT 29007 3635 6 lemon lemon NN 29007 3635 7 . . . 29007 3636 1 _ _ NNP 29007 3636 2 Method._--Beat method._--beat CD 29007 3636 3 the the DT 29007 3636 4 eggs egg NNS 29007 3636 5 well well RB 29007 3636 6 . . . 29007 3637 1 Then then RB 29007 3637 2 stir stir VB 29007 3637 3 in in RP 29007 3637 4 , , , 29007 3637 5 gradually gradually RB 29007 3637 6 , , , 29007 3637 7 the the DT 29007 3637 8 castor castor NN 29007 3637 9 sugar sugar NN 29007 3637 10 and and CC 29007 3637 11 ground ground NN 29007 3637 12 rice rice NN 29007 3637 13 , , , 29007 3637 14 and and CC 29007 3637 15 add add VB 29007 3637 16 the the DT 29007 3637 17 lemon lemon NN 29007 3637 18 rind rind NN 29007 3637 19 . . . 29007 3638 1 Partly partly RB 29007 3638 2 fill fill VB 29007 3638 3 well well RB 29007 3638 4 - - HYPH 29007 3638 5 buttered butter VBN 29007 3638 6 cups cup NNS 29007 3638 7 , , , 29007 3638 8 or or CC 29007 3638 9 moulds mould NNS 29007 3638 10 , , , 29007 3638 11 with with IN 29007 3638 12 the the DT 29007 3638 13 mixture mixture NN 29007 3638 14 ; ; : 29007 3638 15 and and CC 29007 3638 16 bake bake VB 29007 3638 17 in in RP 29007 3638 18 a a DT 29007 3638 19 moderate moderate JJ 29007 3638 20 oven oven NN 29007 3638 21 for for IN 29007 3638 22 a a DT 29007 3638 23 quarter quarter NN 29007 3638 24 of of IN 29007 3638 25 an an DT 29007 3638 26 hour hour NN 29007 3638 27 , , , 29007 3638 28 or or CC 29007 3638 29 twenty twenty CD 29007 3638 30 minutes minute NNS 29007 3638 31 . . . 29007 3639 1 Serve serve VB 29007 3639 2 with with IN 29007 3639 3 a a DT 29007 3639 4 wine wine NN 29007 3639 5 or or CC 29007 3639 6 sweet sweet JJ 29007 3639 7 sauce sauce NN 29007 3639 8 ( ( -LRB- 29007 3639 9 _ _ NNP 29007 3639 10 see see VBP 29007 3639 11 _ _ NNP 29007 3639 12 Sauces Sauces NNPS 29007 3639 13 ) ) -RRB- 29007 3639 14 . . . 29007 3640 1 Apple Apple NNP 29007 3640 2 Amber Amber NNP 29007 3640 3 Pudding Pudding NNP 29007 3640 4 . . . 29007 3641 1 _ _ NNP 29007 3641 2 Ingredients_--8 Ingredients_--8 `` 29007 3641 3 apples apple NNS 29007 3641 4 . . . 29007 3642 1 2½ 2½ CD 29007 3642 2   _SP 29007 3642 3 oz oz UH 29007 3642 4 . . . 29007 3643 1 of of IN 29007 3643 2 butter butter NN 29007 3643 3 . . . 29007 3644 1 3 3 LS 29007 3644 2   _SP 29007 3644 3 oz oz UH 29007 3644 4 . . . 29007 3645 1 of of IN 29007 3645 2 moist moist NNP 29007 3645 3 sugar sugar NN 29007 3645 4 . . . 29007 3646 1 Rind rind NN 29007 3646 2 and and CC 29007 3646 3 juice juice NN 29007 3646 4 of of IN 29007 3646 5 one one CD 29007 3646 6 lemon lemon NN 29007 3646 7 . . . 29007 3647 1 3 3 CD 29007 3647 2 eggs egg NNS 29007 3647 3 . . . 29007 3648 1 A a DT 29007 3648 2 little little JJ 29007 3648 3 pastry pastry NN 29007 3648 4 . . . 29007 3649 1 _ _ NNP 29007 3649 2 Method._--Wash Method._--Wash NNP 29007 3649 3 the the DT 29007 3649 4 apples apple NNS 29007 3649 5 ( ( -LRB- 29007 3649 6 they -PRON- PRP 29007 3649 7 need nee MD 29007 3649 8 not not RB 29007 3649 9 be be VB 29007 3649 10 peeled peel VBN 29007 3649 11 or or CC 29007 3649 12 cored core VBN 29007 3649 13 ) ) -RRB- 29007 3649 14 and and CC 29007 3649 15 cut cut VB 29007 3649 16 them -PRON- PRP 29007 3649 17 into into IN 29007 3649 18 small small JJ 29007 3649 19 pieces piece NNS 29007 3649 20 . . . 29007 3650 1 Put put VB 29007 3650 2 them -PRON- PRP 29007 3650 3 into into IN 29007 3650 4 a a DT 29007 3650 5 stewpan stewpan NN 29007 3650 6 with with IN 29007 3650 7 the the DT 29007 3650 8 butter butter NN 29007 3650 9 , , , 29007 3650 10 sugar sugar NN 29007 3650 11 , , , 29007 3650 12 lemon lemon NN 29007 3650 13 rind rind NN 29007 3650 14 and and CC 29007 3650 15 juice juice NN 29007 3650 16 , , , 29007 3650 17 and and CC 29007 3650 18 stew stew NN 29007 3650 19 until until IN 29007 3650 20 tender tender NN 29007 3650 21 . . . 29007 3651 1 Then then RB 29007 3651 2 rub rub VB 29007 3651 3 through through RP 29007 3651 4 a a DT 29007 3651 5 hair hair NN 29007 3651 6 sieve sieve NN 29007 3651 7 -- -- : 29007 3651 8 the the DT 29007 3651 9 sieve sieve NN 29007 3651 10 keeps keep VBZ 29007 3651 11 back back RP 29007 3651 12 the the DT 29007 3651 13 peel peel NN 29007 3651 14 and and CC 29007 3651 15 pips pip NNS 29007 3651 16 . . . 29007 3652 1 Beat beat VB 29007 3652 2 the the DT 29007 3652 3 three three CD 29007 3652 4 yolks yolk NNS 29007 3652 5 into into IN 29007 3652 6 the the DT 29007 3652 7 mixture mixture NN 29007 3652 8 , , , 29007 3652 9 and and CC 29007 3652 10 put put VBD 29007 3652 11 it -PRON- PRP 29007 3652 12 into into IN 29007 3652 13 a a DT 29007 3652 14 pint pint NN 29007 3652 15 pie pie NN 29007 3652 16 - - HYPH 29007 3652 17 dish dish NN 29007 3652 18 lined line VBN 29007 3652 19 with with IN 29007 3652 20 a a DT 29007 3652 21 little little JJ 29007 3652 22 pastry pastry NN 29007 3652 23 . . . 29007 3653 1 Bake bake VB 29007 3653 2 in in IN 29007 3653 3 a a DT 29007 3653 4 moderate moderate JJ 29007 3653 5 oven oven NN 29007 3653 6 until until IN 29007 3653 7 set set NN 29007 3653 8 . . . 29007 3654 1 Then then RB 29007 3654 2 beat beat VB 29007 3654 3 the the DT 29007 3654 4 whites white NNS 29007 3654 5 of of IN 29007 3654 6 the the DT 29007 3654 7 eggs egg NNS 29007 3654 8 to to IN 29007 3654 9 a a DT 29007 3654 10 stiff stiff JJ 29007 3654 11 froth froth NN 29007 3654 12 with with IN 29007 3654 13 a a DT 29007 3654 14 dessertspoonful dessertspoonful NN 29007 3654 15 of of IN 29007 3654 16 castor castor NN 29007 3654 17 sugar sugar NN 29007 3654 18 , , , 29007 3654 19 and and CC 29007 3654 20 heap heap VB 29007 3654 21 on on IN 29007 3654 22 the the DT 29007 3654 23 top top NN 29007 3654 24 . . . 29007 3655 1 Put put VB 29007 3655 2 it -PRON- PRP 29007 3655 3 , , , 29007 3655 4 again again RB 29007 3655 5 , , , 29007 3655 6 into into IN 29007 3655 7 a a DT 29007 3655 8 cool cool JJ 29007 3655 9 oven oven NN 29007 3655 10 , , , 29007 3655 11 until until IN 29007 3655 12 the the DT 29007 3655 13 whites white NNS 29007 3655 14 are be VBP 29007 3655 15 set set VBN 29007 3655 16 . . . 29007 3656 1 This this DT 29007 3656 2 pudding pudding NN 29007 3656 3 may may MD 29007 3656 4 be be VB 29007 3656 5 served serve VBN 29007 3656 6 either either CC 29007 3656 7 hot hot JJ 29007 3656 8 or or CC 29007 3656 9 cold cold JJ 29007 3656 10 . . . 29007 3657 1 Apple Apple NNP 29007 3657 2 Pudding Pudding NNP 29007 3657 3 . . . 29007 3658 1 _ _ NNP 29007 3658 2 Ingredients_--1 Ingredients_--1 NNP 29007 3658 3   _SP 29007 3658 4 lb lb XX 29007 3658 5 . . . 29007 3659 1 of of IN 29007 3659 2 flour flour NN 29007 3659 3 . . . 29007 3660 1 6 6 CD 29007 3660 2 or or CC 29007 3660 3 8 8 CD 29007 3660 4   _SP 29007 3660 5 oz oz UH 29007 3660 6 . . . 29007 3661 1 of of IN 29007 3661 2 suet suet NN 29007 3661 3 . . . 29007 3662 1 A a DT 29007 3662 2 pinch pinch NN 29007 3662 3 of of IN 29007 3662 4 salt salt NN 29007 3662 5 . . . 29007 3663 1 1 1 CD 29007 3663 2 teaspoonful teaspoonful JJ 29007 3663 3 of of IN 29007 3663 4 baking bake VBG 29007 3663 5 powder powder NN 29007 3663 6 . . . 29007 3664 1 Some some DT 29007 3664 2 apples apple NNS 29007 3664 3 . . . 29007 3665 1 3 3 CD 29007 3665 2 tablespoonfuls tablespoonful NNS 29007 3665 3 or or CC 29007 3665 4 more more JJR 29007 3665 5 of of IN 29007 3665 6 moist moist JJ 29007 3665 7 sugar sugar NN 29007 3665 8 . . . 29007 3666 1 The the DT 29007 3666 2 grated grate VBN 29007 3666 3 rind rind NN 29007 3666 4 of of IN 29007 3666 5 a a DT 29007 3666 6 small small JJ 29007 3666 7 lemon lemon NN 29007 3666 8 . . . 29007 3667 1 2 2 CD 29007 3667 2 or or CC 29007 3667 3 3 3 CD 29007 3667 4 cloves clove NNS 29007 3667 5 . . . 29007 3668 1 _ _ NNP 29007 3668 2 Method._--Prepare Method._--Prepare NNP 29007 3668 3 the the DT 29007 3668 4 paste paste NN 29007 3668 5 , , , 29007 3668 6 and and CC 29007 3668 7 line line VB 29007 3668 8 a a DT 29007 3668 9 basin basin NN 29007 3668 10 as as IN 29007 3668 11 for for IN 29007 3668 12 beef beef NN 29007 3668 13 - - HYPH 29007 3668 14 steak steak NN 29007 3668 15 pudding pudding NN 29007 3668 16 . . . 29007 3669 1 Put put VB 29007 3669 2 in in RP 29007 3669 3 the the DT 29007 3669 4 apples apple NNS 29007 3669 5 , , , 29007 3669 6 which which WDT 29007 3669 7 should should MD 29007 3669 8 be be VB 29007 3669 9 pared pare VBN 29007 3669 10 and and CC 29007 3669 11 cored core VBN 29007 3669 12 , , , 29007 3669 13 and and CC 29007 3669 14 sprinkle sprinkle VB 29007 3669 15 in in IN 29007 3669 16 the the DT 29007 3669 17 sugar sugar NN 29007 3669 18 and and CC 29007 3669 19 lemon lemon NN 29007 3669 20 rind rind NN 29007 3669 21 . . . 29007 3670 1 Put put VB 29007 3670 2 on on RP 29007 3670 3 the the DT 29007 3670 4 cover cover NN 29007 3670 5 of of IN 29007 3670 6 paste paste NN 29007 3670 7 , , , 29007 3670 8 and and CC 29007 3670 9 tie tie VB 29007 3670 10 over over IN 29007 3670 11 it -PRON- PRP 29007 3670 12 a a DT 29007 3670 13 well well RB 29007 3670 14 - - HYPH 29007 3670 15 scalded scald VBN 29007 3670 16 and and CC 29007 3670 17 floured floured JJ 29007 3670 18 cloth cloth NN 29007 3670 19 . . . 29007 3671 1 Boil Boil NNP 29007 3671 2 for for IN 29007 3671 3 one one CD 29007 3671 4 hour hour NN 29007 3671 5 , , , 29007 3671 6 or or CC 29007 3671 7 longer longer RB 29007 3671 8 : : : 29007 3671 9 the the DT 29007 3671 10 length length NN 29007 3671 11 of of IN 29007 3671 12 time time NN 29007 3671 13 will will MD 29007 3671 14 depend depend VB 29007 3671 15 on on IN 29007 3671 16 the the DT 29007 3671 17 fruit fruit NN 29007 3671 18 used use VBN 29007 3671 19 . . . 29007 3672 1 Any any DT 29007 3672 2 fresh fresh JJ 29007 3672 3 fruit fruit NN 29007 3672 4 may may MD 29007 3672 5 be be VB 29007 3672 6 substituted substitute VBN 29007 3672 7 for for IN 29007 3672 8 the the DT 29007 3672 9 apple apple NN 29007 3672 10 . . . 29007 3673 1 Raspberry Raspberry NNP 29007 3673 2 Pudding Pudding NNP 29007 3673 3 . . . 29007 3674 1 _ _ NNP 29007 3674 2 Ingredients_--1 Ingredients_--1 NNP 29007 3674 3 pint pint NN 29007 3674 4 of of IN 29007 3674 5 raspberries raspberry NNS 29007 3674 6 . . . 29007 3675 1 3 3 LS 29007 3675 2   _SP 29007 3675 3 oz oz UH 29007 3675 4 . . . 29007 3676 1 of of IN 29007 3676 2 sugar sugar NNP 29007 3676 3 . . . 29007 3677 1 Thin thin JJ 29007 3677 2 slices slice NNS 29007 3677 3 of of IN 29007 3677 4 bread bread NN 29007 3677 5 . . . 29007 3678 1 A a DT 29007 3678 2 little little JJ 29007 3678 3 milk milk NN 29007 3678 4 . . . 29007 3679 1 _ _ NNP 29007 3679 2 Method._--Pick method._--pick CD 29007 3679 3 the the DT 29007 3679 4 stalks stalk NNS 29007 3679 5 from from IN 29007 3679 6 the the DT 29007 3679 7 raspberries raspberry NNS 29007 3679 8 , , , 29007 3679 9 and and CC 29007 3679 10 mix mix VB 29007 3679 11 them -PRON- PRP 29007 3679 12 with with IN 29007 3679 13 the the DT 29007 3679 14 sugar sugar NN 29007 3679 15 . . . 29007 3680 1 Put put VB 29007 3680 2 them -PRON- PRP 29007 3680 3 and and CC 29007 3680 4 the the DT 29007 3680 5 bread bread NN 29007 3680 6 in in IN 29007 3680 7 alternate alternate JJ 29007 3680 8 layers layer NNS 29007 3680 9 in in IN 29007 3680 10 a a DT 29007 3680 11 pie pie NN 29007 3680 12 - - HYPH 29007 3680 13 dish dish NN 29007 3680 14 , , , 29007 3680 15 moistening moisten VBG 29007 3680 16 the the DT 29007 3680 17 bread bread NN 29007 3680 18 with with IN 29007 3680 19 a a DT 29007 3680 20 little little JJ 29007 3680 21 milk milk NN 29007 3680 22 . . . 29007 3681 1 Bake bake VB 29007 3681 2 for for IN 29007 3681 3 half half PDT 29007 3681 4 an an DT 29007 3681 5 hour hour NN 29007 3681 6 . . . 29007 3682 1 Note.--This note.--this DT 29007 3682 2 pudding pudding NN 29007 3682 3 is be VBZ 29007 3682 4 very very RB 29007 3682 5 good good JJ 29007 3682 6 served serve VBN 29007 3682 7 with with IN 29007 3682 8 cream cream NN 29007 3682 9 or or CC 29007 3682 10 custards custard NNS 29007 3682 11 . . . 29007 3683 1 The the DT 29007 3683 2 bottled bottled JJ 29007 3683 3 raspberries raspberry NNS 29007 3683 4 may may MD 29007 3683 5 be be VB 29007 3683 6 used use VBN 29007 3683 7 instead instead RB 29007 3683 8 of of IN 29007 3683 9 fresh fresh JJ 29007 3683 10 fruit fruit NN 29007 3683 11 . . . 29007 3684 1 Lemon Lemon NNP 29007 3684 2 Pudding Pudding NNP 29007 3684 3 . . . 29007 3685 1 _ _ NNP 29007 3685 2 Ingredients_--½ Ingredients_--½ NNP 29007 3685 3   _SP 29007 3685 4 lb lb XX 29007 3685 5 . . . 29007 3686 1 of of IN 29007 3686 2 bread bread NN 29007 3686 3 - - HYPH 29007 3686 4 crumbs crumb NNS 29007 3686 5 . . . 29007 3687 1 ¼ ¼ NNP 29007 3687 2   _SP 29007 3687 3 lb lb XX 29007 3687 4 . . . 29007 3688 1 of of IN 29007 3688 2 finely finely RB 29007 3688 3 - - HYPH 29007 3688 4 chopped chop VBN 29007 3688 5 suet suet NN 29007 3688 6 . . . 29007 3689 1 ¼ ¼ NNP 29007 3689 2   _SP 29007 3689 3 lb lb XX 29007 3689 4 . . . 29007 3690 1 of of IN 29007 3690 2 castor castor NN 29007 3690 3 sugar sugar NN 29007 3690 4 . . . 29007 3691 1 The the DT 29007 3691 2 grated grate VBN 29007 3691 3 rind rind NN 29007 3691 4 of of IN 29007 3691 5 one one CD 29007 3691 6 lemon lemon NN 29007 3691 7 , , , 29007 3691 8 and and CC 29007 3691 9 the the DT 29007 3691 10 juice juice NN 29007 3691 11 of of IN 29007 3691 12 two two CD 29007 3691 13 . . . 29007 3692 1 2 2 CD 29007 3692 2 eggs egg NNS 29007 3692 3 . . . 29007 3693 1 Enough enough JJ 29007 3693 2 milk milk NN 29007 3693 3 to to TO 29007 3693 4 mix mix VB 29007 3693 5 it -PRON- PRP 29007 3693 6 . . . 29007 3694 1 _ _ NNP 29007 3694 2 Method._--Put Method._--Put NNP 29007 3694 3 the the DT 29007 3694 4 bread bread NN 29007 3694 5 - - HYPH 29007 3694 6 crumbs crumb NNS 29007 3694 7 and and CC 29007 3694 8 suet suet VBD 29007 3694 9 into into IN 29007 3694 10 a a DT 29007 3694 11 basin basin NN 29007 3694 12 . . . 29007 3695 1 Add add VB 29007 3695 2 sugar sugar NN 29007 3695 3 , , , 29007 3695 4 grated grate VBD 29007 3695 5 lemon lemon NN 29007 3695 6 - - HYPH 29007 3695 7 rind rind NN 29007 3695 8 , , , 29007 3695 9 and and CC 29007 3695 10 juice juice NN 29007 3695 11 . . . 29007 3696 1 Mix mix VB 29007 3696 2 the the DT 29007 3696 3 pudding pudding NN 29007 3696 4 with with IN 29007 3696 5 the the DT 29007 3696 6 two two CD 29007 3696 7 eggs egg NNS 29007 3696 8 , , , 29007 3696 9 well well RB 29007 3696 10 beaten beat VBN 29007 3696 11 , , , 29007 3696 12 and and CC 29007 3696 13 a a DT 29007 3696 14 very very RB 29007 3696 15 little little JJ 29007 3696 16 milk milk NN 29007 3696 17 . . . 29007 3697 1 Boil boil VB 29007 3697 2 it -PRON- PRP 29007 3697 3 for for IN 29007 3697 4 one one CD 29007 3697 5 hour hour NN 29007 3697 6 and and CC 29007 3697 7 a a DT 29007 3697 8 half half NN 29007 3697 9 . . . 29007 3698 1 This this DT 29007 3698 2 pudding pudding NN 29007 3698 3 may may MD 29007 3698 4 be be VB 29007 3698 5 served serve VBN 29007 3698 6 with with IN 29007 3698 7 a a DT 29007 3698 8 wine wine NN 29007 3698 9 or or CC 29007 3698 10 sweet sweet JJ 29007 3698 11 sauce sauce NN 29007 3698 12 ( ( -LRB- 29007 3698 13 _ _ NNP 29007 3698 14 see see VBP 29007 3698 15 _ _ NNP 29007 3698 16 Sauces Sauces NNPS 29007 3698 17 ) ) -RRB- 29007 3698 18 . . . 29007 3699 1 Marmalade Marmalade NNP 29007 3699 2 Pudding Pudding NNP 29007 3699 3 . . . 29007 3700 1 _ _ NNP 29007 3700 2 Ingredients_--½ Ingredients_--½ NNP 29007 3700 3   _SP 29007 3700 4 lb lb XX 29007 3700 5 . . . 29007 3701 1 of of IN 29007 3701 2 flour flour NN 29007 3701 3 . . . 29007 3702 1 ½ ½ JJ 29007 3702 2   _SP 29007 3702 3 lb lb XX 29007 3702 4 . . . 29007 3703 1 of of IN 29007 3703 2 bread bread NN 29007 3703 3 - - HYPH 29007 3703 4 crumbs crumb NNS 29007 3703 5 . . . 29007 3704 1 ½ ½ JJ 29007 3704 2   _SP 29007 3704 3 lb lb XX 29007 3704 4 . . . 29007 3705 1 of of IN 29007 3705 2 finely finely RB 29007 3705 3 - - HYPH 29007 3705 4 chopped chop VBN 29007 3705 5 suet suet NN 29007 3705 6 . . . 29007 3706 1 ½ ½ JJ 29007 3706 2   _SP 29007 3706 3 lb lb XX 29007 3706 4 . . . 29007 3707 1 of of IN 29007 3707 2 moist moist NNP 29007 3707 3 sugar sugar NN 29007 3707 4 . . . 29007 3708 1 ½ ½ JJ 29007 3708 2   _SP 29007 3708 3 lb lb XX 29007 3708 4 . . . 29007 3709 1 of of IN 29007 3709 2 marmalade marmalade NNP 29007 3709 3 . . . 29007 3710 1 2 2 CD 29007 3710 2 eggs egg NNS 29007 3710 3 . . . 29007 3711 1 The the DT 29007 3711 2 grated grate VBN 29007 3711 3 rind rind NN 29007 3711 4 of of IN 29007 3711 5 a a DT 29007 3711 6 lemon lemon NN 29007 3711 7 . . . 29007 3712 1 _ _ NNP 29007 3712 2 Method._--Put Method._--Put NNP 29007 3712 3 the the DT 29007 3712 4 flour flour NN 29007 3712 5 , , , 29007 3712 6 bread bread NN 29007 3712 7 - - HYPH 29007 3712 8 crumbs crumb NNS 29007 3712 9 , , , 29007 3712 10 suet suet NN 29007 3712 11 , , , 29007 3712 12 sugar sugar NN 29007 3712 13 , , , 29007 3712 14 and and CC 29007 3712 15 lemon lemon NN 29007 3712 16 rind rind NN 29007 3712 17 into into IN 29007 3712 18 a a DT 29007 3712 19 basin basin NN 29007 3712 20 . . . 29007 3713 1 Mix mix VB 29007 3713 2 with with IN 29007 3713 3 the the DT 29007 3713 4 marmalade marmalade NN 29007 3713 5 and and CC 29007 3713 6 two two CD 29007 3713 7 eggs egg NNS 29007 3713 8 , , , 29007 3713 9 well well RB 29007 3713 10 beaten beat VBN 29007 3713 11 , , , 29007 3713 12 and and CC 29007 3713 13 , , , 29007 3713 14 if if IN 29007 3713 15 necessary necessary JJ 29007 3713 16 , , , 29007 3713 17 a a DT 29007 3713 18 little little JJ 29007 3713 19 milk milk NN 29007 3713 20 . . . 29007 3714 1 Put put VB 29007 3714 2 it -PRON- PRP 29007 3714 3 into into IN 29007 3714 4 a a DT 29007 3714 5 well well RB 29007 3714 6 - - HYPH 29007 3714 7 greased grease VBN 29007 3714 8 pudding pudding NN 29007 3714 9 - - HYPH 29007 3714 10 basin basin NN 29007 3714 11 , , , 29007 3714 12 and and CC 29007 3714 13 tie tie VB 29007 3714 14 over over IN 29007 3714 15 it -PRON- PRP 29007 3714 16 a a DT 29007 3714 17 scalded scalded JJ 29007 3714 18 and and CC 29007 3714 19 floured floured JJ 29007 3714 20 cloth cloth NN 29007 3714 21 . . . 29007 3715 1 Boil boil VB 29007 3715 2 it -PRON- PRP 29007 3715 3 for for IN 29007 3715 4 five five CD 29007 3715 5 hours hour NNS 29007 3715 6 . . . 29007 3716 1 General General NNP 29007 3716 2 Satisfaction Satisfaction NNP 29007 3716 3 . . . 29007 3717 1 _ _ NNP 29007 3717 2 Ingredients_--3 Ingredients_--3 NNP 29007 3717 3 sponge sponge NNP 29007 3717 4 cakes cake NNS 29007 3717 5 . . . 29007 3718 1 2 2 CD 29007 3718 2 tablespoonfuls tablespoonful NNS 29007 3718 3 of of IN 29007 3718 4 strawberry strawberry NNP 29007 3718 5 or or CC 29007 3718 6 other other JJ 29007 3718 7 jam jam NN 29007 3718 8 . . . 29007 3719 1 1 1 CD 29007 3719 2 wineglass wineglass NN 29007 3719 3 of of IN 29007 3719 4 sherry sherry NN 29007 3719 5 . . . 29007 3720 1 Rather rather RB 29007 3720 2 more more JJR 29007 3720 3 than than IN 29007 3720 4 ½ ½ NN 29007 3720 5 a a DT 29007 3720 6 pint pint NN 29007 3720 7 of of IN 29007 3720 8 milk milk NN 29007 3720 9 . . . 29007 3721 1 4 4 CD 29007 3721 2 eggs egg NNS 29007 3721 3 . . . 29007 3722 1 1 1 CD 29007 3722 2 tablespoonful tablespoonful JJ 29007 3722 3 of of IN 29007 3722 4 sugar sugar NN 29007 3722 5 . . . 29007 3723 1 A a DT 29007 3723 2 little little JJ 29007 3723 3 pastry pastry NN 29007 3723 4 . . . 29007 3724 1 _ _ NNP 29007 3724 2 Method._--Line Method._--Line NNP 29007 3724 3 a a DT 29007 3724 4 pie pie NN 29007 3724 5 - - HYPH 29007 3724 6 dish dish NN 29007 3724 7 with with IN 29007 3724 8 a a DT 29007 3724 9 little little JJ 29007 3724 10 pastry pastry NN 29007 3724 11 . . . 29007 3725 1 Spread spread VB 29007 3725 2 the the DT 29007 3725 3 jam jam NN 29007 3725 4 at at IN 29007 3725 5 the the DT 29007 3725 6 bottom bottom NN 29007 3725 7 , , , 29007 3725 8 and and CC 29007 3725 9 lay lie VBD 29007 3725 10 on on IN 29007 3725 11 it -PRON- PRP 29007 3725 12 the the DT 29007 3725 13 sponge sponge JJ 29007 3725 14 cakes cake NNS 29007 3725 15 , , , 29007 3725 16 cut cut VBN 29007 3725 17 in in IN 29007 3725 18 halves half NNS 29007 3725 19 . . . 29007 3726 1 Beat beat VB 29007 3726 2 one one CD 29007 3726 3 whole whole JJ 29007 3726 4 egg egg NN 29007 3726 5 and and CC 29007 3726 6 three three CD 29007 3726 7 yolks yolk NNS 29007 3726 8 well well RB 29007 3726 9 together together RB 29007 3726 10 . . . 29007 3727 1 Mix mix VB 29007 3727 2 with with IN 29007 3727 3 the the DT 29007 3727 4 sugar sugar NN 29007 3727 5 and and CC 29007 3727 6 milk milk NN 29007 3727 7 , , , 29007 3727 8 and and CC 29007 3727 9 pour pour VB 29007 3727 10 over over IN 29007 3727 11 the the DT 29007 3727 12 sponge sponge JJ 29007 3727 13 cakes cake NNS 29007 3727 14 . . . 29007 3728 1 Bake bake VB 29007 3728 2 in in IN 29007 3728 3 a a DT 29007 3728 4 moderate moderate JJ 29007 3728 5 oven oven NN 29007 3728 6 until until IN 29007 3728 7 the the DT 29007 3728 8 custard custard NN 29007 3728 9 is be VBZ 29007 3728 10 set set VBN 29007 3728 11 . . . 29007 3729 1 Beat beat VB 29007 3729 2 the the DT 29007 3729 3 three three CD 29007 3729 4 whites white NNS 29007 3729 5 stiffly stiffly NN 29007 3729 6 , , , 29007 3729 7 and and CC 29007 3729 8 lay lie VBD 29007 3729 9 on on IN 29007 3729 10 the the DT 29007 3729 11 top top NN 29007 3729 12 of of IN 29007 3729 13 the the DT 29007 3729 14 pudding pudding NN 29007 3729 15 . . . 29007 3730 1 Put put VB 29007 3730 2 into into IN 29007 3730 3 a a DT 29007 3730 4 cool cool JJ 29007 3730 5 oven oven NN 29007 3730 6 until until IN 29007 3730 7 the the DT 29007 3730 8 whites white NNS 29007 3730 9 are be VBP 29007 3730 10 set set VBN 29007 3730 11 , , , 29007 3730 12 and and CC 29007 3730 13 of of IN 29007 3730 14 a a DT 29007 3730 15 pale pale JJ 29007 3730 16 fawn fawn NN 29007 3730 17 colour colour NN 29007 3730 18 . . . 29007 3731 1 This this DT 29007 3731 2 pudding pudding NN 29007 3731 3 may may MD 29007 3731 4 be be VB 29007 3731 5 served serve VBN 29007 3731 6 hot hot JJ 29007 3731 7 or or CC 29007 3731 8 cold cold JJ 29007 3731 9 . . . 29007 3732 1 Marlborough Marlborough NNP 29007 3732 2 Pudding Pudding NNP 29007 3732 3 . . . 29007 3733 1 _ _ NNP 29007 3733 2 Ingredients_--1 Ingredients_--1 NNP 29007 3733 3 pint pint NN 29007 3733 4 of of IN 29007 3733 5 milk milk NN 29007 3733 6 . . . 29007 3734 1 2 2 CD 29007 3734 2 tablespoonfuls tablespoonful NNS 29007 3734 3 of of IN 29007 3734 4 flour flour NN 29007 3734 5 . . . 29007 3735 1 2 2 LS 29007 3735 2 whole whole JJ 29007 3735 3 eggs egg NNS 29007 3735 4 and and CC 29007 3735 5 2 2 CD 29007 3735 6 yolks yolk NNS 29007 3735 7 . . . 29007 3736 1 The the DT 29007 3736 2 grated grate VBN 29007 3736 3 rind rind NN 29007 3736 4 of of IN 29007 3736 5 a a DT 29007 3736 6 lemon lemon NN 29007 3736 7 . . . 29007 3737 1 3 3 LS 29007 3737 2   _SP 29007 3737 3 oz oz UH 29007 3737 4 . . . 29007 3738 1 of of IN 29007 3738 2 castor castor NN 29007 3738 3 sugar sugar NN 29007 3738 4 . . . 29007 3739 1 2 2 LS 29007 3739 2   _SP 29007 3739 3 oz oz UH 29007 3739 4 . . . 29007 3740 1 of of IN 29007 3740 2 butter butter NN 29007 3740 3 . . . 29007 3741 1 _ _ NNP 29007 3741 2 Method._--Mix Method._--Mix NNP 29007 3741 3 the the DT 29007 3741 4 flour flour NN 29007 3741 5 smoothly smoothly RB 29007 3741 6 with with IN 29007 3741 7 the the DT 29007 3741 8 milk milk NN 29007 3741 9 , , , 29007 3741 10 and and CC 29007 3741 11 stir stir VB 29007 3741 12 over over IN 29007 3741 13 the the DT 29007 3741 14 fire fire NN 29007 3741 15 until until IN 29007 3741 16 it -PRON- PRP 29007 3741 17 boils boil VBZ 29007 3741 18 and and CC 29007 3741 19 thickens thicken NNS 29007 3741 20 . . . 29007 3742 1 Add add VB 29007 3742 2 the the DT 29007 3742 3 sugar sugar NN 29007 3742 4 , , , 29007 3742 5 the the DT 29007 3742 6 eggs egg NNS 29007 3742 7 , , , 29007 3742 8 well well RB 29007 3742 9 beaten beat VBN 29007 3742 10 , , , 29007 3742 11 the the DT 29007 3742 12 grated grate VBN 29007 3742 13 lemon lemon NN 29007 3742 14 rind rind NN 29007 3742 15 , , , 29007 3742 16 and and CC 29007 3742 17 the the DT 29007 3742 18 butter butter NN 29007 3742 19 beaten beat VBN 29007 3742 20 to to IN 29007 3742 21 a a DT 29007 3742 22 cream cream NN 29007 3742 23 . . . 29007 3743 1 Line line VB 29007 3743 2 a a DT 29007 3743 3 pie pie NN 29007 3743 4 - - HYPH 29007 3743 5 dish dish NN 29007 3743 6 with with IN 29007 3743 7 pastry pastry NN 29007 3743 8 ; ; : 29007 3743 9 pour pour VB 29007 3743 10 in in IN 29007 3743 11 the the DT 29007 3743 12 mixture mixture NN 29007 3743 13 . . . 29007 3744 1 Bake bake VB 29007 3744 2 in in IN 29007 3744 3 a a DT 29007 3744 4 moderate moderate JJ 29007 3744 5 oven oven NN 29007 3744 6 until until IN 29007 3744 7 set set NN 29007 3744 8 . . . 29007 3745 1 Yorkshire yorkshire NN 29007 3745 2 ( ( -LRB- 29007 3745 3 or or CC 29007 3745 4 Batter Batter NNP 29007 3745 5 ) ) -RRB- 29007 3745 6 Pudding Pudding NNP 29007 3745 7 . . . 29007 3746 1 _ _ NNP 29007 3746 2 Ingredients_--½ Ingredients_--½ NNP 29007 3746 3   _SP 29007 3746 4 lb lb XX 29007 3746 5 . . . 29007 3747 1 of of IN 29007 3747 2 flour flour NN 29007 3747 3 . . . 29007 3748 1 1 1 CD 29007 3748 2 pint pint NN 29007 3748 3 of of IN 29007 3748 4 milk milk NN 29007 3748 5 . . . 29007 3749 1 2 2 CD 29007 3749 2 eggs egg NNS 29007 3749 3 . . . 29007 3750 1 A a DT 29007 3750 2 pinch pinch NN 29007 3750 3 of of IN 29007 3750 4 salt salt NN 29007 3750 5 . . . 29007 3751 1 _ _ NNP 29007 3751 2 Method._--Put Method._--Put NNP 29007 3751 3 the the DT 29007 3751 4 flour flour NN 29007 3751 5 into into IN 29007 3751 6 a a DT 29007 3751 7 basin basin NN 29007 3751 8 , , , 29007 3751 9 make make VB 29007 3751 10 a a DT 29007 3751 11 hole hole NN 29007 3751 12 in in IN 29007 3751 13 the the DT 29007 3751 14 middle middle NN 29007 3751 15 , , , 29007 3751 16 and and CC 29007 3751 17 put put VBD 29007 3751 18 in in IN 29007 3751 19 the the DT 29007 3751 20 eggs egg NNS 29007 3751 21 unbeaten unbeaten RB 29007 3751 22 . . . 29007 3752 1 Stir stir VB 29007 3752 2 smoothly smoothly RB 29007 3752 3 round round RB 29007 3752 4 with with IN 29007 3752 5 a a DT 29007 3752 6 wooden wooden JJ 29007 3752 7 spoon spoon NN 29007 3752 8 , , , 29007 3752 9 adding add VBG 29007 3752 10 the the DT 29007 3752 11 milk milk NN 29007 3752 12 very very RB 29007 3752 13 gradually gradually RB 29007 3752 14 . . . 29007 3753 1 If if IN 29007 3753 2 it -PRON- PRP 29007 3753 3 is be VBZ 29007 3753 4 to to TO 29007 3753 5 be be VB 29007 3753 6 served serve VBN 29007 3753 7 with with IN 29007 3753 8 meat meat NN 29007 3753 9 , , , 29007 3753 10 bake bake VB 29007 3753 11 it -PRON- PRP 29007 3753 12 in in IN 29007 3753 13 a a DT 29007 3753 14 baking baking NN 29007 3753 15 - - HYPH 29007 3753 16 tin tin NN 29007 3753 17 , , , 29007 3753 18 which which WDT 29007 3753 19 should should MD 29007 3753 20 be be VB 29007 3753 21 well well RB 29007 3753 22 greased grease VBN 29007 3753 23 with with IN 29007 3753 24 quite quite RB 29007 3753 25 one one CD 29007 3753 26 ounce ounce NN 29007 3753 27 of of IN 29007 3753 28 butter butter NN 29007 3753 29 or or CC 29007 3753 30 clarified clarify VBN 29007 3753 31 dripping dripping NN 29007 3753 32 . . . 29007 3754 1 Curate Curate NNP 29007 3754 2 's 's POS 29007 3754 3 Puddings pudding NNS 29007 3754 4 . . . 29007 3755 1 _ _ NNP 29007 3755 2 Ingredients_--The ingredients_--the JJ 29007 3755 3 weight weight NN 29007 3755 4 of of IN 29007 3755 5 3 3 CD 29007 3755 6 eggs egg NNS 29007 3755 7 in in IN 29007 3755 8 each each DT 29007 3755 9 sugar sugar NN 29007 3755 10 , , , 29007 3755 11 flour flour NN 29007 3755 12 , , , 29007 3755 13 and and CC 29007 3755 14 butter butter NN 29007 3755 15 . . . 29007 3756 1 4 4 CD 29007 3756 2 eggs egg NNS 29007 3756 3 . . . 29007 3757 1 A a DT 29007 3757 2 little little JJ 29007 3757 3 flavouring flavouring NN 29007 3757 4 essence essence NN 29007 3757 5 of of IN 29007 3757 6 any any DT 29007 3757 7 kind kind NN 29007 3757 8 , , , 29007 3757 9 or or CC 29007 3757 10 the the DT 29007 3757 11 grated grate VBN 29007 3757 12 rind rind NN 29007 3757 13 of of IN 29007 3757 14 a a DT 29007 3757 15 lemon lemon NN 29007 3757 16 . . . 29007 3758 1 _ _ NNP 29007 3758 2 Method._--Rub Method._--Rub NNP 29007 3758 3 the the DT 29007 3758 4 butter butter NN 29007 3758 5 well well RB 29007 3758 6 into into IN 29007 3758 7 the the DT 29007 3758 8 flour flour NN 29007 3758 9 . . . 29007 3759 1 Add add VB 29007 3759 2 the the DT 29007 3759 3 sugar sugar NN 29007 3759 4 and and CC 29007 3759 5 the the DT 29007 3759 6 four four CD 29007 3759 7 eggs egg NNS 29007 3759 8 , , , 29007 3759 9 well well RB 29007 3759 10 beaten beat VBN 29007 3759 11 . . . 29007 3760 1 Half half DT 29007 3760 2 fill fill NN 29007 3760 3 well well RB 29007 3760 4 - - HYPH 29007 3760 5 buttered butter VBN 29007 3760 6 cups cup NNS 29007 3760 7 or or CC 29007 3760 8 moulds mould NNS 29007 3760 9 , , , 29007 3760 10 and and CC 29007 3760 11 bake bake VB 29007 3760 12 for for IN 29007 3760 13 twenty twenty CD 29007 3760 14 minutes minute NNS 29007 3760 15 or or CC 29007 3760 16 half half PDT 29007 3760 17 an an DT 29007 3760 18 hour hour NN 29007 3760 19 . . . 29007 3761 1 Serve serve VB 29007 3761 2 with with IN 29007 3761 3 a a DT 29007 3761 4 wine wine NN 29007 3761 5 or or CC 29007 3761 6 sweet sweet JJ 29007 3761 7 sauce sauce NN 29007 3761 8 ( ( -LRB- 29007 3761 9 _ _ NNP 29007 3761 10 see see VBP 29007 3761 11 _ _ NNP 29007 3761 12 Sauces Sauces NNPS 29007 3761 13 ) ) -RRB- 29007 3761 14 . . . 29007 3762 1 Canary Canary NNP 29007 3762 2 Pudding Pudding NNP 29007 3762 3 . . . 29007 3763 1 _ _ NNP 29007 3763 2 Ingredients_--2 Ingredients_--2 NNP 29007 3763 3 tablespoonfuls tablespoonful NNS 29007 3763 4 of of IN 29007 3763 5 flour flour NN 29007 3763 6 . . . 29007 3764 1 2 2 CD 29007 3764 2 tablespoonfuls tablespoonful NNS 29007 3764 3 of of IN 29007 3764 4 sugar sugar NN 29007 3764 5 1 1 CD 29007 3764 6 pint pint NN 29007 3764 7 of of IN 29007 3764 8 milk milk NN 29007 3764 9 . . . 29007 3765 1 2 2 CD 29007 3765 2 eggs egg NNS 29007 3765 3 . . . 29007 3766 1 _ _ NNP 29007 3766 2 Method._--Put Method._--Put NNP 29007 3766 3 the the DT 29007 3766 4 milk milk NN 29007 3766 5 and and CC 29007 3766 6 sugar sugar NN 29007 3766 7 on on RP 29007 3766 8 to to TO 29007 3766 9 boil boil VB 29007 3766 10 . . . 29007 3767 1 Mix mix VB 29007 3767 2 the the DT 29007 3767 3 flour flour NN 29007 3767 4 with with IN 29007 3767 5 a a DT 29007 3767 6 little little JJ 29007 3767 7 cold cold JJ 29007 3767 8 milk milk NN 29007 3767 9 . . . 29007 3768 1 When when WRB 29007 3768 2 the the DT 29007 3768 3 milk milk NN 29007 3768 4 boils boil VBZ 29007 3768 5 pour pour VBP 29007 3768 6 in in IN 29007 3768 7 the the DT 29007 3768 8 flour flour NN 29007 3768 9 , , , 29007 3768 10 and and CC 29007 3768 11 stir stir VB 29007 3768 12 it -PRON- PRP 29007 3768 13 briskly briskly RB 29007 3768 14 until until IN 29007 3768 15 it -PRON- PRP 29007 3768 16 thickens thicken VBZ 29007 3768 17 . . . 29007 3769 1 When when WRB 29007 3769 2 cool cool JJ 29007 3769 3 , , , 29007 3769 4 add add VB 29007 3769 5 the the DT 29007 3769 6 two two CD 29007 3769 7 eggs egg NNS 29007 3769 8 , , , 29007 3769 9 well well RB 29007 3769 10 beaten beat VBN 29007 3769 11 . . . 29007 3770 1 Bake bake VB 29007 3770 2 in in RP 29007 3770 3 a a DT 29007 3770 4 greased grease VBN 29007 3770 5 pie pie NN 29007 3770 6 - - HYPH 29007 3770 7 dish dish NN 29007 3770 8 for for IN 29007 3770 9 half half PDT 29007 3770 10 an an DT 29007 3770 11 hour hour NN 29007 3770 12 . . . 29007 3771 1 Christmas Christmas NNP 29007 3771 2 Pudding Pudding NNP 29007 3771 3 . . . 29007 3772 1 _ _ NNP 29007 3772 2 Ingredients_--2 Ingredients_--2 NNP 29007 3772 3   _SP 29007 3772 4 lb lb XX 29007 3772 5 . . . 29007 3773 1 of of IN 29007 3773 2 raisins raisin NNS 29007 3773 3 . . . 29007 3774 1 1 1 CD 29007 3774 2   _SP 29007 3774 3 lb lb XX 29007 3774 4 . . . 29007 3775 1 of of IN 29007 3775 2 suet suet NN 29007 3775 3 . . . 29007 3776 1 ½ ½ JJ 29007 3776 2   _SP 29007 3776 3 lb lb XX 29007 3776 4 . . . 29007 3777 1 of of IN 29007 3777 2 candied candy VBN 29007 3777 3 peel peel NN 29007 3777 4 . . . 29007 3778 1 ¾ ¾ NNP 29007 3778 2   _SP 29007 3778 3 lb lb XX 29007 3778 4 . . . 29007 3779 1 of of IN 29007 3779 2 flour flour NN 29007 3779 3 . . . 29007 3780 1 ¼ ¼ NNP 29007 3780 2   _SP 29007 3780 3 lb lb XX 29007 3780 4 . . . 29007 3781 1 of of IN 29007 3781 2 bread bread NN 29007 3781 3 - - HYPH 29007 3781 4 crumbs crumb NNS 29007 3781 5 , , , 29007 3781 6 ¼ ¼ NNP 29007 3781 7   _SP 29007 3781 8 lb lb XX 29007 3781 9 . . . 29007 3782 1 of of IN 29007 3782 2 moist moist NNP 29007 3782 3 sugar sugar NN 29007 3782 4 . . . 29007 3783 1 A a DT 29007 3783 2 little little JJ 29007 3783 3 mixed mixed JJ 29007 3783 4 spice spice NN 29007 3783 5 . . . 29007 3784 1 Half half PDT 29007 3784 2 a a DT 29007 3784 3 nutmeg nutmeg NN 29007 3784 4 grated grate VBN 29007 3784 5 . . . 29007 3785 1 A a DT 29007 3785 2 little little JJ 29007 3785 3 lemon lemon JJ 29007 3785 4 rind rind NN 29007 3785 5 grated grate VBD 29007 3785 6 . . . 29007 3786 1 ½ ½ JJ 29007 3786 2 pint pint NN 29007 3786 3 of of IN 29007 3786 4 milk milk NN 29007 3786 5 . . . 29007 3787 1 4 4 CD 29007 3787 2 eggs egg NNS 29007 3787 3 . . . 29007 3788 1 _ _ NNP 29007 3788 2 Method._--Put Method._--Put NNP 29007 3788 3 the the DT 29007 3788 4 dry dry JJ 29007 3788 5 ingredients ingredient NNS 29007 3788 6 into into IN 29007 3788 7 a a DT 29007 3788 8 basin basin NN 29007 3788 9 , , , 29007 3788 10 and and CC 29007 3788 11 mix mix VB 29007 3788 12 with with IN 29007 3788 13 the the DT 29007 3788 14 eggs egg NNS 29007 3788 15 , , , 29007 3788 16 well well RB 29007 3788 17 beaten beat VBN 29007 3788 18 , , , 29007 3788 19 and and CC 29007 3788 20 the the DT 29007 3788 21 milk milk NN 29007 3788 22 . . . 29007 3789 1 Put put VB 29007 3789 2 into into IN 29007 3789 3 a a DT 29007 3789 4 well well RB 29007 3789 5 - - HYPH 29007 3789 6 greased grease VBN 29007 3789 7 basin basin NN 29007 3789 8 , , , 29007 3789 9 and and CC 29007 3789 10 boil boil VB 29007 3789 11 ten ten CD 29007 3789 12 hours hour NNS 29007 3789 13 if if IN 29007 3789 14 possible possible JJ 29007 3789 15 . . . 29007 3790 1 Cabinet Cabinet NNP 29007 3790 2 Pudding Pudding NNP 29007 3790 3 . . . 29007 3791 1 _ _ NNP 29007 3791 2 Ingredients_--A Ingredients_--A NNP 29007 3791 3 few few JJ 29007 3791 4 raisins raisin NNS 29007 3791 5 or or CC 29007 3791 6 cherries cherry NNS 29007 3791 7 . . . 29007 3792 1 1 1 CD 29007 3792 2 dozen dozen NN 29007 3792 3 sponge sponge NNP 29007 3792 4 finger finger NN 29007 3792 5 - - HYPH 29007 3792 6 biscuits biscuit NNS 29007 3792 7 . . . 29007 3793 1 1 1 CD 29007 3793 2   _SP 29007 3793 3 oz oz UH 29007 3793 4 . . . 29007 3794 1 of of IN 29007 3794 2 castor castor NN 29007 3794 3 sugar sugar NN 29007 3794 4 . . . 29007 3795 1 1 1 CD 29007 3795 2 pint pint NN 29007 3795 3 of of IN 29007 3795 4 milk milk NN 29007 3795 5 . . . 29007 3796 1 2 2 LS 29007 3796 2 whole whole JJ 29007 3796 3 eggs egg NNS 29007 3796 4 and and CC 29007 3796 5 2 2 CD 29007 3796 6 yolks yolk NNS 29007 3796 7 . . . 29007 3797 1 A a DT 29007 3797 2 little little JJ 29007 3797 3 vanilla vanilla NN 29007 3797 4 or or CC 29007 3797 5 other other JJ 29007 3797 6 flavouring flavouring NN 29007 3797 7 . . . 29007 3798 1 _ _ NNP 29007 3798 2 Method._--Decorate Method._--Decorate NNP 29007 3798 3 a a DT 29007 3798 4 well well RB 29007 3798 5 - - HYPH 29007 3798 6 buttered butter VBN 29007 3798 7 pint pint NN 29007 3798 8 - - HYPH 29007 3798 9 and and CC 29007 3798 10 - - HYPH 29007 3798 11 a a DT 29007 3798 12 - - HYPH 29007 3798 13 half half NN 29007 3798 14 mould mould NN 29007 3798 15 with with IN 29007 3798 16 raisins raisin NNS 29007 3798 17 or or CC 29007 3798 18 preserved preserve VBN 29007 3798 19 cherries cherry NNS 29007 3798 20 . . . 29007 3799 1 Beat beat VB 29007 3799 2 the the DT 29007 3799 3 eggs egg NNS 29007 3799 4 and and CC 29007 3799 5 milk milk NN 29007 3799 6 well well RB 29007 3799 7 together together RB 29007 3799 8 . . . 29007 3800 1 Sweeten sweeten VB 29007 3800 2 with with IN 29007 3800 3 the the DT 29007 3800 4 sugar sugar NN 29007 3800 5 , , , 29007 3800 6 and and CC 29007 3800 7 add add VB 29007 3800 8 the the DT 29007 3800 9 flavouring flavouring NN 29007 3800 10 . . . 29007 3801 1 Break break VB 29007 3801 2 the the DT 29007 3801 3 cakes cake NNS 29007 3801 4 into into IN 29007 3801 5 pieces piece NNS 29007 3801 6 . . . 29007 3802 1 Put put VB 29007 3802 2 a a DT 29007 3802 3 quarter quarter NN 29007 3802 4 of of IN 29007 3802 5 them -PRON- PRP 29007 3802 6 at at IN 29007 3802 7 the the DT 29007 3802 8 bottom bottom NN 29007 3802 9 of of IN 29007 3802 10 the the DT 29007 3802 11 mould mould NN 29007 3802 12 . . . 29007 3803 1 Pour pour VB 29007 3803 2 in in IN 29007 3803 3 a a DT 29007 3803 4 little little JJ 29007 3803 5 of of IN 29007 3803 6 the the DT 29007 3803 7 custard custard NN 29007 3803 8 , , , 29007 3803 9 then then RB 29007 3803 10 more more JJR 29007 3803 11 pieces piece NNS 29007 3803 12 of of IN 29007 3803 13 cake cake NN 29007 3803 14 and and CC 29007 3803 15 more more RBR 29007 3803 16 custard custard RB 29007 3803 17 , , , 29007 3803 18 and and CC 29007 3803 19 continue continue VB 29007 3803 20 in in IN 29007 3803 21 this this DT 29007 3803 22 way way NN 29007 3803 23 until until IN 29007 3803 24 the the DT 29007 3803 25 mould mould NN 29007 3803 26 is be VBZ 29007 3803 27 full full JJ 29007 3803 28 . . . 29007 3804 1 Cover cover VB 29007 3804 2 with with IN 29007 3804 3 buttered butter VBN 29007 3804 4 paper paper NN 29007 3804 5 , , , 29007 3804 6 and and CC 29007 3804 7 steam steam VB 29007 3804 8 gently gently RB 29007 3804 9 for for IN 29007 3804 10 about about RB 29007 3804 11 an an DT 29007 3804 12 hour hour NN 29007 3804 13 . . . 29007 3805 1 Auntie Auntie NNP 29007 3805 2 's 's POS 29007 3805 3 Pudding pudding NN 29007 3805 4 . . . 29007 3806 1 _ _ NNP 29007 3806 2 Ingredients_--½ Ingredients_--½ NNP 29007 3806 3   _SP 29007 3806 4 lb lb XX 29007 3806 5 . . . 29007 3807 1 of of IN 29007 3807 2 flour flour NN 29007 3807 3 . . . 29007 3808 1 ¼ ¼ NNP 29007 3808 2   _SP 29007 3808 3 lb lb XX 29007 3808 4 . . . 29007 3809 1 of of IN 29007 3809 2 finely finely RB 29007 3809 3 - - HYPH 29007 3809 4 chopped chop VBN 29007 3809 5 suet suet NN 29007 3809 6 . . . 29007 3810 1 ¼ ¼ NNP 29007 3810 2   _SP 29007 3810 3 lb lb XX 29007 3810 4 . . . 29007 3811 1 of of IN 29007 3811 2 currants currant NNS 29007 3811 3 , , , 29007 3811 4 well well RB 29007 3811 5 washed wash VBD 29007 3811 6 and and CC 29007 3811 7 dried dry VBD 29007 3811 8 . . . 29007 3812 1 3 3 LS 29007 3812 2   _SP 29007 3812 3 oz oz UH 29007 3812 4 . . . 29007 3813 1 of of IN 29007 3813 2 sugar sugar NNP 29007 3813 3 . . . 29007 3814 1 1 1 CD 29007 3814 2 egg egg NN 29007 3814 3 . . . 29007 3815 1 A a DT 29007 3815 2 little little JJ 29007 3815 3 milk milk NN 29007 3815 4 . . . 29007 3816 1 _ _ NNP 29007 3816 2 Method._--Put method._--put CD 29007 3816 3 all all PDT 29007 3816 4 the the DT 29007 3816 5 dry dry JJ 29007 3816 6 ingredients ingredient NNS 29007 3816 7 into into IN 29007 3816 8 a a DT 29007 3816 9 basin basin NN 29007 3816 10 . . . 29007 3817 1 Mix mix VB 29007 3817 2 with with IN 29007 3817 3 the the DT 29007 3817 4 egg egg NN 29007 3817 5 , , , 29007 3817 6 well well RB 29007 3817 7 beaten beat VBN 29007 3817 8 , , , 29007 3817 9 and and CC 29007 3817 10 the the DT 29007 3817 11 milk milk NN 29007 3817 12 . . . 29007 3818 1 Boil Boil NNP 29007 3818 2 in in IN 29007 3818 3 a a DT 29007 3818 4 well well RB 29007 3818 5 - - HYPH 29007 3818 6 greased grease VBN 29007 3818 7 basin basin NN 29007 3818 8 for for IN 29007 3818 9 an an DT 29007 3818 10 hour hour NN 29007 3818 11 and and CC 29007 3818 12 a a DT 29007 3818 13 quarter quarter NN 29007 3818 14 . . . 29007 3819 1 Rhubarb Rhubarb NNP 29007 3819 2 Fool Fool NNP 29007 3819 3 . . . 29007 3820 1 _ _ NNP 29007 3820 2 Ingredients_--14 Ingredients_--14 NNP 29007 3820 3 sticks stick NNS 29007 3820 4 of of IN 29007 3820 5 rhubarb rhubarb NN 29007 3820 6 . . . 29007 3821 1 ½ ½ JJ 29007 3821 2   _SP 29007 3821 3 lb lb XX 29007 3821 4 . . . 29007 3822 1 of of IN 29007 3822 2 moist moist NNP 29007 3822 3 sugar sugar NNP 29007 3822 4 ( ( -LRB- 29007 3822 5 more more JJR 29007 3822 6 , , , 29007 3822 7 if if IN 29007 3822 8 necessary necessary JJ 29007 3822 9 ) ) -RRB- 29007 3822 10 . . . 29007 3823 1 ½ ½ JJ 29007 3823 2 pint pint NN 29007 3823 3 of of IN 29007 3823 4 water water NN 29007 3823 5 . . . 29007 3824 1 1 1 CD 29007 3824 2 gill gill NN 29007 3824 3 of of IN 29007 3824 4 milk milk NN 29007 3824 5 . . . 29007 3825 1 The the DT 29007 3825 2 thin thin JJ 29007 3825 3 rind rind NN 29007 3825 4 of of IN 29007 3825 5 half half PDT 29007 3825 6 a a DT 29007 3825 7 lemon lemon NN 29007 3825 8 . . . 29007 3826 1 _ _ NNP 29007 3826 2 Method._--Cut Method._--Cut NNP 29007 3826 3 the the DT 29007 3826 4 rhubarb rhubarb NN 29007 3826 5 in in IN 29007 3826 6 small small JJ 29007 3826 7 pieces piece NNS 29007 3826 8 . . . 29007 3827 1 Stew Stew NNP 29007 3827 2 gently gently RB 29007 3827 3 with with IN 29007 3827 4 the the DT 29007 3827 5 sugar sugar NN 29007 3827 6 and and CC 29007 3827 7 water water NN 29007 3827 8 until until IN 29007 3827 9 quite quite RB 29007 3827 10 tender tender NN 29007 3827 11 . . . 29007 3828 1 Rub rub VB 29007 3828 2 through through IN 29007 3828 3 a a DT 29007 3828 4 sieve sieve NN 29007 3828 5 . . . 29007 3829 1 Add add VB 29007 3829 2 the the DT 29007 3829 3 milk milk NN 29007 3829 4 , , , 29007 3829 5 and and CC 29007 3829 6 serve serve VB 29007 3829 7 cold cold JJ 29007 3829 8 . . . 29007 3830 1 Scrap Scrap NNP 29007 3830 2 Pudding Pudding NNP 29007 3830 3 . . . 29007 3831 1 _ _ NNP 29007 3831 2 Ingredients_--Some ingredients_--some JJ 29007 3831 3 scraps scrap NNS 29007 3831 4 of of IN 29007 3831 5 bread bread NN 29007 3831 6 . . . 29007 3832 1 ¼ ¼ NNP 29007 3832 2   _SP 29007 3832 3 lb lb XX 29007 3832 4 . . . 29007 3833 1 of of IN 29007 3833 2 moist moist NNP 29007 3833 3 sugar sugar NN 29007 3833 4 . . . 29007 3834 1 ¼ ¼ NNP 29007 3834 2   _SP 29007 3834 3 lb lb XX 29007 3834 4 . . . 29007 3835 1 of of IN 29007 3835 2 finely finely RB 29007 3835 3 - - HYPH 29007 3835 4 chopped chop VBN 29007 3835 5 suet suet NN 29007 3835 6 . . . 29007 3836 1 The the DT 29007 3836 2 grated grate VBN 29007 3836 3 rind rind NN 29007 3836 4 of of IN 29007 3836 5 a a DT 29007 3836 6 lemon lemon NN 29007 3836 7 . . . 29007 3837 1 2 2 CD 29007 3837 2 eggs egg NNS 29007 3837 3 , , , 29007 3837 4 well well RB 29007 3837 5 beaten beat VBN 29007 3837 6 . . . 29007 3838 1 ¾ ¾ NN 29007 3838 2 pint pint NN 29007 3838 3 of of IN 29007 3838 4 milk milk NN 29007 3838 5 . . . 29007 3839 1 Some some DT 29007 3839 2 preserve preserve VBP 29007 3839 3 . . . 29007 3840 1 _ _ NNP 29007 3840 2 Method._--Dry Method._--Dry NNP 29007 3840 3 the the DT 29007 3840 4 bread bread NN 29007 3840 5 in in IN 29007 3840 6 a a DT 29007 3840 7 slow slow JJ 29007 3840 8 oven oven NN 29007 3840 9 until until IN 29007 3840 10 it -PRON- PRP 29007 3840 11 is be VBZ 29007 3840 12 hard hard JJ 29007 3840 13 . . . 29007 3841 1 Pound pound VB 29007 3841 2 it -PRON- PRP 29007 3841 3 in in IN 29007 3841 4 a a DT 29007 3841 5 mortar mortar NN 29007 3841 6 , , , 29007 3841 7 and and CC 29007 3841 8 measure measure VB 29007 3841 9 6 6 CD 29007 3841 10 ounces ounce NNS 29007 3841 11 of of IN 29007 3841 12 the the DT 29007 3841 13 powder powder NN 29007 3841 14 ; ; : 29007 3841 15 mix mix VB 29007 3841 16 it -PRON- PRP 29007 3841 17 with with IN 29007 3841 18 the the DT 29007 3841 19 suet suet NN 29007 3841 20 and and CC 29007 3841 21 sugar sugar NN 29007 3841 22 . . . 29007 3842 1 Add add VB 29007 3842 2 the the DT 29007 3842 3 lemon lemon NN 29007 3842 4 rind rind NN 29007 3842 5 ; ; : 29007 3842 6 pour pour VB 29007 3842 7 over over IN 29007 3842 8 the the DT 29007 3842 9 milk milk NN 29007 3842 10 , , , 29007 3842 11 and and CC 29007 3842 12 add add VB 29007 3842 13 the the DT 29007 3842 14 eggs egg NNS 29007 3842 15 . . . 29007 3843 1 Beat beat VB 29007 3843 2 well well RB 29007 3843 3 for for IN 29007 3843 4 a a DT 29007 3843 5 few few JJ 29007 3843 6 minutes minute NNS 29007 3843 7 . . . 29007 3844 1 Then then RB 29007 3844 2 put put VB 29007 3844 3 the the DT 29007 3844 4 mixture mixture NN 29007 3844 5 in in IN 29007 3844 6 layers layer NNS 29007 3844 7 in in IN 29007 3844 8 a a DT 29007 3844 9 pie pie NN 29007 3844 10 - - HYPH 29007 3844 11 dish dish NN 29007 3844 12 alternately alternately RB 29007 3844 13 with with IN 29007 3844 14 the the DT 29007 3844 15 preserve preserve NN 29007 3844 16 . . . 29007 3845 1 Let let VB 29007 3845 2 the the DT 29007 3845 3 top top JJ 29007 3845 4 layer layer NN 29007 3845 5 be be VB 29007 3845 6 the the DT 29007 3845 7 pudding pudding NN 29007 3845 8 mixture mixture NN 29007 3845 9 . . . 29007 3846 1 Bake bake VB 29007 3846 2 in in IN 29007 3846 3 a a DT 29007 3846 4 moderate moderate JJ 29007 3846 5 oven oven NN 29007 3846 6 until until IN 29007 3846 7 the the DT 29007 3846 8 mixture mixture NN 29007 3846 9 is be VBZ 29007 3846 10 set set VBN 29007 3846 11 . . . 29007 3847 1 Bread bread NN 29007 3847 2 - - HYPH 29007 3847 3 and and CC 29007 3847 4 - - HYPH 29007 3847 5 Cheese Cheese NNP 29007 3847 6 Pudding Pudding NNP 29007 3847 7 . . . 29007 3848 1 _ _ NNP 29007 3848 2 Ingredients_--6 Ingredients_--6 NNP 29007 3848 3   _SP 29007 3848 4 oz oz UH 29007 3848 5 . . . 29007 3849 1 of of IN 29007 3849 2 dried dry VBN 29007 3849 3 and and CC 29007 3849 4 powdered powder VBN 29007 3849 5 bread bread NN 29007 3849 6 . . . 29007 3850 1 ½ ½ JJ 29007 3850 2   _SP 29007 3850 3 lb lb XX 29007 3850 4 . . . 29007 3851 1 of of IN 29007 3851 2 grated grate VBN 29007 3851 3 cheese cheese NN 29007 3851 4 . . . 29007 3852 1 ½ ½ JJ 29007 3852 2 pint pint NN 29007 3852 3 of of IN 29007 3852 4 milk milk NN 29007 3852 5 . . . 29007 3853 1 1 1 CD 29007 3853 2 egg egg NN 29007 3853 3 , , , 29007 3853 4 well well RB 29007 3853 5 beaten beat VBN 29007 3853 6 . . . 29007 3854 1 Pepper pepper NN 29007 3854 2 and and CC 29007 3854 3 salt salt NN 29007 3854 4 . . . 29007 3855 1 A a DT 29007 3855 2 little little JJ 29007 3855 3 cayenne cayenne NN 29007 3855 4 . . . 29007 3856 1 _ _ NNP 29007 3856 2 Method._--Mix Method._--Mix NNP 29007 3856 3 all all PDT 29007 3856 4 the the DT 29007 3856 5 ingredients ingredient NNS 29007 3856 6 together together RB 29007 3856 7 , , , 29007 3856 8 and and CC 29007 3856 9 bake bake VB 29007 3856 10 in in IN 29007 3856 11 a a DT 29007 3856 12 pie pie NN 29007 3856 13 - - HYPH 29007 3856 14 dish dish NN 29007 3856 15 until until IN 29007 3856 16 the the DT 29007 3856 17 mixture mixture NN 29007 3856 18 is be VBZ 29007 3856 19 set set VBN 29007 3856 20 . . . 29007 3857 1 Mould Mould NNP 29007 3857 2 of of IN 29007 3857 3 Rice Rice NNP 29007 3857 4 . . . 29007 3858 1 _ _ NNP 29007 3858 2 Ingredients_--½ Ingredients_--½ NNP 29007 3858 3   _SP 29007 3858 4 lb lb XX 29007 3858 5 . . . 29007 3859 1 of of IN 29007 3859 2 rice rice NNP 29007 3859 3 . . . 29007 3860 1 1 1 CD 29007 3860 2 quart quart NN 29007 3860 3 of of IN 29007 3860 4 milk milk NN 29007 3860 5 . . . 29007 3861 1 ¼ ¼ NNP 29007 3861 2   _SP 29007 3861 3 lb lb XX 29007 3861 4 . . . 29007 3862 1 of of IN 29007 3862 2 moist moist NNP 29007 3862 3 or or CC 29007 3862 4 castor castor NN 29007 3862 5 sugar sugar NN 29007 3862 6 . . . 29007 3863 1 _ _ NNP 29007 3863 2 Method._--Boil Method._--Boil NNP 29007 3863 3 the the DT 29007 3863 4 rice rice NN 29007 3863 5 with with IN 29007 3863 6 the the DT 29007 3863 7 sugar sugar NN 29007 3863 8 in in IN 29007 3863 9 the the DT 29007 3863 10 milk milk NN 29007 3863 11 until until IN 29007 3863 12 it -PRON- PRP 29007 3863 13 is be VBZ 29007 3863 14 perfectly perfectly RB 29007 3863 15 soft soft JJ 29007 3863 16 . . . 29007 3864 1 Then then RB 29007 3864 2 put put VB 29007 3864 3 it -PRON- PRP 29007 3864 4 into into IN 29007 3864 5 a a DT 29007 3864 6 mould mould NN 29007 3864 7 . . . 29007 3865 1 When when WRB 29007 3865 2 cold cold JJ 29007 3865 3 , , , 29007 3865 4 turn turn VB 29007 3865 5 it -PRON- PRP 29007 3865 6 out out RP 29007 3865 7 , , , 29007 3865 8 and and CC 29007 3865 9 serve serve VB 29007 3865 10 it -PRON- PRP 29007 3865 11 with with IN 29007 3865 12 jam jam NNP 29007 3865 13 . . . 29007 3866 1 Norfolk Norfolk NNP 29007 3866 2 Dumpling Dumpling NNP 29007 3866 3 . . . 29007 3867 1 _ _ NNP 29007 3867 2 Ingredients_--Some ingredients_--some JJ 29007 3867 3 bread bread NN 29007 3867 4 dough dough NN 29007 3867 5 . . . 29007 3868 1 _ _ NNP 29007 3868 2 Method._--Make Method._--Make NNP 29007 3868 3 the the DT 29007 3868 4 dough dough NN 29007 3868 5 into into IN 29007 3868 6 small small JJ 29007 3868 7 round round JJ 29007 3868 8 balls ball NNS 29007 3868 9 . . . 29007 3869 1 Drop drop VB 29007 3869 2 them -PRON- PRP 29007 3869 3 into into IN 29007 3869 4 fast fast RB 29007 3869 5 - - HYPH 29007 3869 6 boiling boiling NN 29007 3869 7 water water NN 29007 3869 8 , , , 29007 3869 9 and and CC 29007 3869 10 boil boil VB 29007 3869 11 quickly quickly RB 29007 3869 12 for for IN 29007 3869 13 twenty twenty CD 29007 3869 14 minutes minute NNS 29007 3869 15 . . . 29007 3870 1 Serve serve VB 29007 3870 2 immediately immediately RB 29007 3870 3 , , , 29007 3870 4 either either CC 29007 3870 5 with with IN 29007 3870 6 meat meat NN 29007 3870 7 or or CC 29007 3870 8 with with IN 29007 3870 9 sweet sweet JJ 29007 3870 10 sauce sauce NN 29007 3870 11 . . . 29007 3871 1 Sago Sago NNP 29007 3871 2 Pudding Pudding NNP 29007 3871 3 . . . 29007 3872 1 _ _ NNP 29007 3872 2 Ingredients_--1 Ingredients_--1 NNP 29007 3872 3 pint pint NN 29007 3872 4 of of IN 29007 3872 5 milk milk NN 29007 3872 6 . . . 29007 3873 1 2 2 CD 29007 3873 2 tablespoonfuls tablespoonful NNS 29007 3873 3 of of IN 29007 3873 4 sago sago NNP 29007 3873 5 . . . 29007 3874 1 2 2 CD 29007 3874 2 tablespoonfuls tablespoonful NNS 29007 3874 3 of of IN 29007 3874 4 sugar sugar NN 29007 3874 5 . . . 29007 3875 1 1 1 CD 29007 3875 2 egg egg NN 29007 3875 3 . . . 29007 3876 1 _ _ NNP 29007 3876 2 Method._--Simmer Method._--Simmer VBZ 29007 3876 3 the the DT 29007 3876 4 sago sago NN 29007 3876 5 in in IN 29007 3876 6 the the DT 29007 3876 7 milk milk NN 29007 3876 8 until until IN 29007 3876 9 it -PRON- PRP 29007 3876 10 thickens thicken VBZ 29007 3876 11 . . . 29007 3877 1 Add add VB 29007 3877 2 the the DT 29007 3877 3 sugar sugar NN 29007 3877 4 and and CC 29007 3877 5 the the DT 29007 3877 6 egg egg NN 29007 3877 7 , , , 29007 3877 8 well well RB 29007 3877 9 beaten beat VBN 29007 3877 10 . . . 29007 3878 1 Put put VB 29007 3878 2 it -PRON- PRP 29007 3878 3 into into IN 29007 3878 4 a a DT 29007 3878 5 pie pie NN 29007 3878 6 - - HYPH 29007 3878 7 dish dish NN 29007 3878 8 , , , 29007 3878 9 and and CC 29007 3878 10 bake bake VB 29007 3878 11 in in RP 29007 3878 12 a a DT 29007 3878 13 moderate moderate JJ 29007 3878 14 oven oven NN 29007 3878 15 for for IN 29007 3878 16 half half PDT 29007 3878 17 an an DT 29007 3878 18 hour hour NN 29007 3878 19 . . . 29007 3879 1 The the DT 29007 3879 2 egg egg NN 29007 3879 3 may may MD 29007 3879 4 be be VB 29007 3879 5 omitted omit VBN 29007 3879 6 if if IN 29007 3879 7 preferred prefer VBN 29007 3879 8 . . . 29007 3880 1 Rice Rice NNP 29007 3880 2 Pudding Pudding NNP 29007 3880 3 . . . 29007 3881 1 _ _ NNP 29007 3881 2 Ingredients_--1 Ingredients_--1 NNP 29007 3881 3 pint pint NN 29007 3881 4 of of IN 29007 3881 5 milk milk NN 29007 3881 6 . . . 29007 3882 1 2 2 CD 29007 3882 2 tablespoonfuls tablespoonful NNS 29007 3882 3 of of IN 29007 3882 4 rice rice NN 29007 3882 5 . . . 29007 3883 1 2 2 CD 29007 3883 2 tablespoonfuls tablespoonful NNS 29007 3883 3 of of IN 29007 3883 4 sugar sugar NN 29007 3883 5 . . . 29007 3884 1 _ _ NNP 29007 3884 2 Method._--Wash Method._--Wash NNP 29007 3884 3 the the DT 29007 3884 4 rice rice NN 29007 3884 5 and and CC 29007 3884 6 put put VBD 29007 3884 7 it -PRON- PRP 29007 3884 8 in in IN 29007 3884 9 a a DT 29007 3884 10 pie pie NN 29007 3884 11 - - HYPH 29007 3884 12 dish dish NN 29007 3884 13 with with IN 29007 3884 14 the the DT 29007 3884 15 sugar sugar NN 29007 3884 16 . . . 29007 3885 1 Pour pour VB 29007 3885 2 the the DT 29007 3885 3 milk milk NN 29007 3885 4 over over IN 29007 3885 5 it -PRON- PRP 29007 3885 6 and and CC 29007 3885 7 let let VB 29007 3885 8 it -PRON- PRP 29007 3885 9 soak soak VB 29007 3885 10 for for IN 29007 3885 11 an an DT 29007 3885 12 hour hour NN 29007 3885 13 . . . 29007 3886 1 Then then RB 29007 3886 2 bake bake VB 29007 3886 3 in in RP 29007 3886 4 a a DT 29007 3886 5 moderate moderate JJ 29007 3886 6 oven oven NN 29007 3886 7 for for IN 29007 3886 8 one one CD 29007 3886 9 hour hour NN 29007 3886 10 , , , 29007 3886 11 or or CC 29007 3886 12 more more JJR 29007 3886 13 , , , 29007 3886 14 until until IN 29007 3886 15 the the DT 29007 3886 16 rice rice NN 29007 3886 17 is be VBZ 29007 3886 18 quite quite RB 29007 3886 19 cooked cooked JJ 29007 3886 20 . . . 29007 3887 1 If if IN 29007 3887 2 eggs egg NNS 29007 3887 3 are be VBP 29007 3887 4 used use VBN 29007 3887 5 the the DT 29007 3887 6 rice rice NN 29007 3887 7 must must MD 29007 3887 8 be be VB 29007 3887 9 simmered simmer VBN 29007 3887 10 in in IN 29007 3887 11 the the DT 29007 3887 12 milk milk NN 29007 3887 13 before before IN 29007 3887 14 they -PRON- PRP 29007 3887 15 are be VBP 29007 3887 16 added add VBN 29007 3887 17 , , , 29007 3887 18 and and CC 29007 3887 19 then then RB 29007 3887 20 poured pour VBD 29007 3887 21 into into IN 29007 3887 22 the the DT 29007 3887 23 pie pie NN 29007 3887 24 - - HYPH 29007 3887 25 dish dish NN 29007 3887 26 . . . 29007 3888 1 Tapioca Tapioca NNP 29007 3888 2 Pudding Pudding NNP 29007 3888 3 . . . 29007 3889 1 Make make VB 29007 3889 2 like like IN 29007 3889 3 a a DT 29007 3889 4 rice rice NN 29007 3889 5 pudding pudding NN 29007 3889 6 . . . 29007 3890 1 Semolina Semolina NNP 29007 3890 2 Pudding Pudding NNP 29007 3890 3 . . . 29007 3891 1 _ _ NNP 29007 3891 2 Ingredients_--1 Ingredients_--1 NNP 29007 3891 3 pint pint NN 29007 3891 4 of of IN 29007 3891 5 milk milk NN 29007 3891 6 . . . 29007 3892 1 2 2 CD 29007 3892 2 tablespoonfuls tablespoonful NNS 29007 3892 3 of of IN 29007 3892 4 semolina semolina NN 29007 3892 5 . . . 29007 3893 1 1 1 CD 29007 3893 2 tablespoonful tablespoonful JJ 29007 3893 3 of of IN 29007 3893 4 moist moist JJ 29007 3893 5 sugar sugar NN 29007 3893 6 . . . 29007 3894 1 An an DT 29007 3894 2 egg egg NN 29007 3894 3 , , , 29007 3894 4 if if IN 29007 3894 5 liked like VBN 29007 3894 6 . . . 29007 3895 1 _ _ NNP 29007 3895 2 Method._--Simmer Method._--Simmer NNP 29007 3895 3 the the DT 29007 3895 4 semolina semolina NN 29007 3895 5 in in IN 29007 3895 6 the the DT 29007 3895 7 milk milk NN 29007 3895 8 , , , 29007 3895 9 with with IN 29007 3895 10 the the DT 29007 3895 11 sugar sugar NN 29007 3895 12 , , , 29007 3895 13 stirring stir VBG 29007 3895 14 until until IN 29007 3895 15 it -PRON- PRP 29007 3895 16 thickens thicken VBZ 29007 3895 17 . . . 29007 3896 1 Then then RB 29007 3896 2 beat beat VBD 29007 3896 3 in in IN 29007 3896 4 the the DT 29007 3896 5 egg egg NN 29007 3896 6 . . . 29007 3897 1 Put put VB 29007 3897 2 in in IN 29007 3897 3 a a DT 29007 3897 4 pie pie NN 29007 3897 5 - - HYPH 29007 3897 6 dish dish NN 29007 3897 7 , , , 29007 3897 8 and and CC 29007 3897 9 bake bake VB 29007 3897 10 for for IN 29007 3897 11 half half PDT 29007 3897 12 an an DT 29007 3897 13 hour hour NN 29007 3897 14 . . . 29007 3898 1 Swiss Swiss NNP 29007 3898 2 Apple Apple NNP 29007 3898 3 Pudding Pudding NNP 29007 3898 4 . . . 29007 3899 1 _ _ NNP 29007 3899 2 Ingredients_--½ Ingredients_--½ NNP 29007 3899 3   _SP 29007 3899 4 lb lb XX 29007 3899 5 . . . 29007 3900 1 of of IN 29007 3900 2 bread bread NN 29007 3900 3 - - HYPH 29007 3900 4 crumbs crumb NNS 29007 3900 5 . . . 29007 3901 1 3 3 LS 29007 3901 2   _SP 29007 3901 3 oz oz UH 29007 3901 4 . . . 29007 3902 1 of of IN 29007 3902 2 suet suet NN 29007 3902 3 , , , 29007 3902 4 finely finely RB 29007 3902 5 chopped chop VBN 29007 3902 6 . . . 29007 3903 1 ¼ ¼ NNP 29007 3903 2   _SP 29007 3903 3 lb lb XX 29007 3903 4 . . . 29007 3904 1 of of IN 29007 3904 2 apples apple NNS 29007 3904 3 , , , 29007 3904 4 finely finely RB 29007 3904 5 minced mince VBN 29007 3904 6 . . . 29007 3905 1 ¼ ¼ NNP 29007 3905 2   _SP 29007 3905 3 lb lb XX 29007 3905 4 . . . 29007 3906 1 of of IN 29007 3906 2 sugar sugar NNP 29007 3906 3 . . . 29007 3907 1 The the DT 29007 3907 2 juice juice NN 29007 3907 3 and and CC 29007 3907 4 grated grate VBN 29007 3907 5 rind rind NN 29007 3907 6 of of IN 29007 3907 7 one one CD 29007 3907 8 lemon lemon NN 29007 3907 9 . . . 29007 3908 1 1 1 CD 29007 3908 2 egg egg NN 29007 3908 3 well well UH 29007 3908 4 beaten beat VBN 29007 3908 5 . . . 29007 3909 1 _ _ NNP 29007 3909 2 Method._--Mix Method._--Mix NNP 29007 3909 3 all all PDT 29007 3909 4 the the DT 29007 3909 5 ingredients ingredient NNS 29007 3909 6 well well RB 29007 3909 7 together together RB 29007 3909 8 , , , 29007 3909 9 and and CC 29007 3909 10 bake bake VB 29007 3909 11 in in IN 29007 3909 12 a a DT 29007 3909 13 pie pie NN 29007 3909 14 - - HYPH 29007 3909 15 dish dish NN 29007 3909 16 for for IN 29007 3909 17 one one CD 29007 3909 18 hour hour NN 29007 3909 19 . . . 29007 3910 1 Light Light NNP 29007 3910 2 Sultana Sultana NNP 29007 3910 3 Pudding Pudding NNP 29007 3910 4 . . . 29007 3911 1 _ _ NNP 29007 3911 2 Ingredients_--3 Ingredients_--3 NNP 29007 3911 3 eggs egg NNS 29007 3911 4 . . . 29007 3912 1 Their -PRON- PRP$ 29007 3912 2 weight weight NN 29007 3912 3 in in IN 29007 3912 4 each each DT 29007 3912 5 -- -- : 29007 3912 6 butter butter NN 29007 3912 7 , , , 29007 3912 8 flour flour NN 29007 3912 9 , , , 29007 3912 10 and and CC 29007 3912 11 sugar sugar NN 29007 3912 12 . . . 29007 3913 1 ¼ ¼ NNP 29007 3913 2   _SP 29007 3913 3 lb lb XX 29007 3913 4 . . . 29007 3914 1 of of IN 29007 3914 2 sultanas sultanas NNP 29007 3914 3 . . . 29007 3915 1 The the DT 29007 3915 2 grated grate VBN 29007 3915 3 rind rind NN 29007 3915 4 of of IN 29007 3915 5 a a DT 29007 3915 6 lemon lemon NN 29007 3915 7 . . . 29007 3916 1 _ _ NNP 29007 3916 2 Method._--Beat method._--beat CD 29007 3916 3 the the DT 29007 3916 4 butter butter NN 29007 3916 5 to to IN 29007 3916 6 a a DT 29007 3916 7 cream cream NN 29007 3916 8 . . . 29007 3917 1 Mix mix VB 29007 3917 2 in in RP 29007 3917 3 gradually gradually RB 29007 3917 4 the the DT 29007 3917 5 flour flour NN 29007 3917 6 and and CC 29007 3917 7 sugar sugar NN 29007 3917 8 , , , 29007 3917 9 alternately alternately RB 29007 3917 10 with with IN 29007 3917 11 the the DT 29007 3917 12 eggs egg NNS 29007 3917 13 , , , 29007 3917 14 which which WDT 29007 3917 15 should should MD 29007 3917 16 be be VB 29007 3917 17 well well RB 29007 3917 18 beaten beat VBN 29007 3917 19 . . . 29007 3918 1 Then then RB 29007 3918 2 add add VB 29007 3918 3 the the DT 29007 3918 4 sultanas sultana NNS 29007 3918 5 , , , 29007 3918 6 well well RB 29007 3918 7 cleaned clean VBD 29007 3918 8 , , , 29007 3918 9 and and CC 29007 3918 10 the the DT 29007 3918 11 grated grate VBN 29007 3918 12 lemon lemon NN 29007 3918 13 rind rind NN 29007 3918 14 . . . 29007 3919 1 Steam steam NN 29007 3919 2 for for IN 29007 3919 3 three three CD 29007 3919 4 hours hour NNS 29007 3919 5 . . . 29007 3920 1 Fun Fun NNP 29007 3920 2 Pudding Pudding NNP 29007 3920 3 . . . 29007 3921 1 _ _ NNP 29007 3921 2 Ingredients_--1 Ingredients_--1 NNP 29007 3921 3   _SP 29007 3921 4 lb lb XX 29007 3921 5 . . . 29007 3922 1 of of IN 29007 3922 2 apples apple NNS 29007 3922 3 . . . 29007 3923 1 2 2 CD 29007 3923 2 tablespoonfuls tablespoonful NNS 29007 3923 3 of of IN 29007 3923 4 apricot apricot NNP 29007 3923 5 jam jam NNP 29007 3923 6 . . . 29007 3924 1 2 2 CD 29007 3924 2 tablespoonfuls tablespoonful NNS 29007 3924 3 of of IN 29007 3924 4 sugar sugar NN 29007 3924 5 . . . 29007 3925 1 1 1 CD 29007 3925 2   _SP 29007 3925 3 oz oz UH 29007 3925 4 . . . 29007 3926 1 of of IN 29007 3926 2 butter butter NN 29007 3926 3 . . . 29007 3927 1 2 2 CD 29007 3927 2 dessertspoonfuls dessertspoonful NNS 29007 3927 3 of of IN 29007 3927 4 arrowroot arrowroot NN 29007 3927 5 . . . 29007 3928 1 1 1 CD 29007 3928 2 pint pint NN 29007 3928 3 of of IN 29007 3928 4 milk milk NN 29007 3928 5 . . . 29007 3929 1 _ _ NNP 29007 3929 2 Method._--Peel Method._--Peel NNP 29007 3929 3 and and CC 29007 3929 4 core core VB 29007 3929 5 the the DT 29007 3929 6 apples apple NNS 29007 3929 7 , , , 29007 3929 8 and and CC 29007 3929 9 slice slice VB 29007 3929 10 them -PRON- PRP 29007 3929 11 very very RB 29007 3929 12 finely finely RB 29007 3929 13 . . . 29007 3930 1 Lay lay VB 29007 3930 2 them -PRON- PRP 29007 3930 3 at at IN 29007 3930 4 the the DT 29007 3930 5 bottom bottom NN 29007 3930 6 of of IN 29007 3930 7 a a DT 29007 3930 8 pie pie NN 29007 3930 9 - - HYPH 29007 3930 10 dish dish NN 29007 3930 11 , , , 29007 3930 12 and and CC 29007 3930 13 sprinkle sprinkle VB 29007 3930 14 some some DT 29007 3930 15 sugar sugar NN 29007 3930 16 over over IN 29007 3930 17 them -PRON- PRP 29007 3930 18 . . . 29007 3931 1 Put put VB 29007 3931 2 the the DT 29007 3931 3 butter butter NN 29007 3931 4 about about IN 29007 3931 5 them -PRON- PRP 29007 3931 6 in in IN 29007 3931 7 little little JJ 29007 3931 8 pieces piece NNS 29007 3931 9 , , , 29007 3931 10 and and CC 29007 3931 11 spread spread VBD 29007 3931 12 over over IN 29007 3931 13 the the DT 29007 3931 14 apricot apricot NNP 29007 3931 15 jam jam NN 29007 3931 16 . . . 29007 3932 1 Boil boil VB 29007 3932 2 the the DT 29007 3932 3 milk milk NN 29007 3932 4 , , , 29007 3932 5 with with IN 29007 3932 6 the the DT 29007 3932 7 remainder remainder NN 29007 3932 8 of of IN 29007 3932 9 the the DT 29007 3932 10 sugar sugar NN 29007 3932 11 , , , 29007 3932 12 and and CC 29007 3932 13 then then RB 29007 3932 14 stir stir VB 29007 3932 15 it -PRON- PRP 29007 3932 16 into into IN 29007 3932 17 the the DT 29007 3932 18 arrowroot arrowroot NN 29007 3932 19 , , , 29007 3932 20 mixed mix VBN 29007 3932 21 smoothly smoothly RB 29007 3932 22 with with IN 29007 3932 23 cold cold JJ 29007 3932 24 milk milk NN 29007 3932 25 . . . 29007 3933 1 When when WRB 29007 3933 2 it -PRON- PRP 29007 3933 3 thickens thicken VBZ 29007 3933 4 , , , 29007 3933 5 pour pour VBP 29007 3933 6 over over IN 29007 3933 7 the the DT 29007 3933 8 apricot apricot NNP 29007 3933 9 and and CC 29007 3933 10 apples apple NNS 29007 3933 11 , , , 29007 3933 12 and and CC 29007 3933 13 bake bake VB 29007 3933 14 for for IN 29007 3933 15 half half PDT 29007 3933 16 an an DT 29007 3933 17 hour hour NN 29007 3933 18 . . . 29007 3934 1 Sweet Sweet NNP 29007 3934 2 Custard Custard NNP 29007 3934 3 Pudding Pudding NNP 29007 3934 4 . . . 29007 3935 1 _ _ NNP 29007 3935 2 Ingredients_--Some Ingredients_--Some NNP 29007 3935 3 apricot apricot NNP 29007 3935 4 jam jam NNP 29007 3935 5 . . . 29007 3936 1 3 3 CD 29007 3936 2 eggs egg NNS 29007 3936 3 . . . 29007 3937 1 1 1 CD 29007 3937 2 pint pint NN 29007 3937 3 of of IN 29007 3937 4 hot hot JJ 29007 3937 5 milk milk NN 29007 3937 6 . . . 29007 3938 1 3 3 CD 29007 3938 2 tablespoonfuls tablespoonful NNS 29007 3938 3 of of IN 29007 3938 4 castor castor NN 29007 3938 5 or or CC 29007 3938 6 moist moist NN 29007 3938 7 sugar sugar NN 29007 3938 8 . . . 29007 3939 1 The the DT 29007 3939 2 grated grate VBN 29007 3939 3 rind rind NN 29007 3939 4 of of IN 29007 3939 5 a a DT 29007 3939 6 lemon lemon NN 29007 3939 7 . . . 29007 3940 1 A a DT 29007 3940 2 little little JJ 29007 3940 3 pastry pastry NN 29007 3940 4 . . . 29007 3941 1 _ _ NNP 29007 3941 2 Method._--Line Method._--Line NNP 29007 3941 3 a a DT 29007 3941 4 pie pie NN 29007 3941 5 - - HYPH 29007 3941 6 dish dish NN 29007 3941 7 neatly neatly RB 29007 3941 8 with with IN 29007 3941 9 the the DT 29007 3941 10 pastry pastry NN 29007 3941 11 , , , 29007 3941 12 and and CC 29007 3941 13 spread spread VBD 29007 3941 14 the the DT 29007 3941 15 jam jam NN 29007 3941 16 at at IN 29007 3941 17 the the DT 29007 3941 18 bottom bottom NN 29007 3941 19 . . . 29007 3942 1 Beat beat VB 29007 3942 2 the the DT 29007 3942 3 eggs egg NNS 29007 3942 4 with with IN 29007 3942 5 the the DT 29007 3942 6 milk milk NN 29007 3942 7 and and CC 29007 3942 8 sugar sugar NN 29007 3942 9 , , , 29007 3942 10 and and CC 29007 3942 11 pour pour VB 29007 3942 12 over over IN 29007 3942 13 the the DT 29007 3942 14 jam jam NN 29007 3942 15 . . . 29007 3943 1 Bake bake VB 29007 3943 2 in in RP 29007 3943 3 a a DT 29007 3943 4 very very RB 29007 3943 5 moderate moderate JJ 29007 3943 6 oven oven NN 29007 3943 7 for for IN 29007 3943 8 about about RB 29007 3943 9 one one CD 29007 3943 10 hour hour NN 29007 3943 11 . . . 29007 3944 1 Jam Jam NNP 29007 3944 2 Roly Roly NNP 29007 3944 3 - - HYPH 29007 3944 4 poly poly NNP 29007 3944 5 Pudding Pudding NNP 29007 3944 6 . . . 29007 3945 1 _ _ NNP 29007 3945 2 Ingredients_--1 Ingredients_--1 NNP 29007 3945 3   _SP 29007 3945 4 lb lb XX 29007 3945 5 . . . 29007 3946 1 of of IN 29007 3946 2 flour flour NN 29007 3946 3 . . . 29007 3947 1 4 4 CD 29007 3947 2 , , , 29007 3947 3 6 6 CD 29007 3947 4 , , , 29007 3947 5 or or CC 29007 3947 6 8 8 CD 29007 3947 7   _SP 29007 3947 8 oz oz UH 29007 3947 9 . . . 29007 3948 1 of of IN 29007 3948 2 suet suet NN 29007 3948 3 , , , 29007 3948 4 finely finely RB 29007 3948 5 chopped chop VBN 29007 3948 6 . . . 29007 3949 1 Some some DT 29007 3949 2 red red JJ 29007 3949 3 jam jam NN 29007 3949 4 . . . 29007 3950 1 1 1 CD 29007 3950 2 teaspoonful teaspoonful JJ 29007 3950 3 of of IN 29007 3950 4 baking bake VBG 29007 3950 5 powder powder NN 29007 3950 6 . . . 29007 3951 1 _ _ NNP 29007 3951 2 Method._--Put Method._--Put NNP 29007 3951 3 the the DT 29007 3951 4 flour flour NN 29007 3951 5 into into IN 29007 3951 6 a a DT 29007 3951 7 basin basin NN 29007 3951 8 , , , 29007 3951 9 and and CC 29007 3951 10 add add VB 29007 3951 11 to to IN 29007 3951 12 it -PRON- PRP 29007 3951 13 the the DT 29007 3951 14 suet suet JJ 29007 3951 15 and and CC 29007 3951 16 baking baking NN 29007 3951 17 powder powder NN 29007 3951 18 . . . 29007 3952 1 Mix mix VB 29007 3952 2 it -PRON- PRP 29007 3952 3 with with IN 29007 3952 4 a a DT 29007 3952 5 little little JJ 29007 3952 6 cold cold JJ 29007 3952 7 water water NN 29007 3952 8 and and CC 29007 3952 9 roll roll VB 29007 3952 10 it -PRON- PRP 29007 3952 11 out out RP 29007 3952 12 . . . 29007 3953 1 Spread spread VB 29007 3953 2 it -PRON- PRP 29007 3953 3 with with IN 29007 3953 4 the the DT 29007 3953 5 jam jam NN 29007 3953 6 , , , 29007 3953 7 and and CC 29007 3953 8 roll roll VB 29007 3953 9 up up RP 29007 3953 10 in in IN 29007 3953 11 the the DT 29007 3953 12 form form NN 29007 3953 13 of of IN 29007 3953 14 a a DT 29007 3953 15 bolster bolster NN 29007 3953 16 . . . 29007 3954 1 Scald Scald NNP 29007 3954 2 and and CC 29007 3954 3 flour flour VB 29007 3954 4 a a DT 29007 3954 5 cloth cloth NN 29007 3954 6 , , , 29007 3954 7 and and CC 29007 3954 8 sew sew NN 29007 3954 9 , , , 29007 3954 10 or or CC 29007 3954 11 tie tie VB 29007 3954 12 , , , 29007 3954 13 the the DT 29007 3954 14 pudding pudding NN 29007 3954 15 firmly firmly RB 29007 3954 16 in in IN 29007 3954 17 it -PRON- PRP 29007 3954 18 . . . 29007 3955 1 Boil Boil NNP 29007 3955 2 for for IN 29007 3955 3 two two CD 29007 3955 4 hours hour NNS 29007 3955 5 . . . 29007 3956 1 Treacle Treacle NNP 29007 3956 2 Roly Roly NNP 29007 3956 3 - - HYPH 29007 3956 4 poly poly NNP 29007 3956 5 Pudding Pudding NNP 29007 3956 6 . . . 29007 3957 1 Make make VB 29007 3957 2 like like IN 29007 3957 3 a a DT 29007 3957 4 jam jam NNP 29007 3957 5 roly roly NNP 29007 3957 6 - - HYPH 29007 3957 7 poly poly JJ 29007 3957 8 , , , 29007 3957 9 using use VBG 29007 3957 10 treacle treacle NN 29007 3957 11 instead instead RB 29007 3957 12 of of IN 29007 3957 13 jam jam NNP 29007 3957 14 . . . 29007 3958 1 Custard Custard NNP 29007 3958 2 Pudding Pudding NNP 29007 3958 3 . . . 29007 3959 1 _ _ NNP 29007 3959 2 Ingredients_--1 Ingredients_--1 NNP 29007 3959 3 pint pint NN 29007 3959 4 of of IN 29007 3959 5 hot hot JJ 29007 3959 6 milk milk NN 29007 3959 7 . . . 29007 3960 1 3 3 CD 29007 3960 2 eggs egg NNS 29007 3960 3 . . . 29007 3961 1 2 2 CD 29007 3961 2 tablespoonfuls tablespoonful NNS 29007 3961 3 of of IN 29007 3961 4 castor castor NN 29007 3961 5 sugar sugar NN 29007 3961 6 . . . 29007 3962 1 A a DT 29007 3962 2 little little JJ 29007 3962 3 flavouring flavouring NN 29007 3962 4 essence essence NN 29007 3962 5 . . . 29007 3963 1 A a DT 29007 3963 2 little little JJ 29007 3963 3 pastry pastry NN 29007 3963 4 . . . 29007 3964 1 _ _ NNP 29007 3964 2 Method._--Line Method._--Line NNP 29007 3964 3 a a DT 29007 3964 4 pie pie NN 29007 3964 5 - - HYPH 29007 3964 6 dish dish NN 29007 3964 7 with with IN 29007 3964 8 pastry pastry NN 29007 3964 9 . . . 29007 3965 1 Beat beat VB 29007 3965 2 the the DT 29007 3965 3 eggs egg NNS 29007 3965 4 in in IN 29007 3965 5 the the DT 29007 3965 6 milk milk NN 29007 3965 7 , , , 29007 3965 8 with with IN 29007 3965 9 the the DT 29007 3965 10 sugar sugar NN 29007 3965 11 . . . 29007 3966 1 Add add VB 29007 3966 2 the the DT 29007 3966 3 flavouring flavour VBG 29007 3966 4 essence essence NN 29007 3966 5 , , , 29007 3966 6 and and CC 29007 3966 7 strain strain VB 29007 3966 8 into into IN 29007 3966 9 the the DT 29007 3966 10 pie pie NN 29007 3966 11 - - HYPH 29007 3966 12 dish dish NN 29007 3966 13 . . . 29007 3967 1 Bake bake VB 29007 3967 2 in in IN 29007 3967 3 a a DT 29007 3967 4 moderate moderate JJ 29007 3967 5 oven oven NN 29007 3967 6 for for IN 29007 3967 7 one one CD 29007 3967 8 hour hour NN 29007 3967 9 , , , 29007 3967 10 or or CC 29007 3967 11 until until IN 29007 3967 12 set set NN 29007 3967 13 . . . 29007 3968 1 Note.--A Note.--A NNP 29007 3968 2 richer rich JJR 29007 3968 3 custard custard NN 29007 3968 4 may may MD 29007 3968 5 be be VB 29007 3968 6 made make VBN 29007 3968 7 by by IN 29007 3968 8 using use VBG 29007 3968 9 five five CD 29007 3968 10 yolks yolk NNS 29007 3968 11 and and CC 29007 3968 12 one one CD 29007 3968 13 whole whole JJ 29007 3968 14 egg egg NN 29007 3968 15 . . . 29007 3969 1 Bread bread NN 29007 3969 2 - - HYPH 29007 3969 3 and and CC 29007 3969 4 - - HYPH 29007 3969 5 Butter Butter NNP 29007 3969 6 Pudding Pudding NNP 29007 3969 7 . . . 29007 3970 1 _ _ NNP 29007 3970 2 Ingredients_--Some ingredients_--some JJ 29007 3970 3 slices slice NNS 29007 3970 4 of of IN 29007 3970 5 bread bread NN 29007 3970 6 - - HYPH 29007 3970 7 and and CC 29007 3970 8 - - HYPH 29007 3970 9 butter butter NN 29007 3970 10 . . . 29007 3971 1 2 2 CD 29007 3971 2 tablespoonfuls tablespoonful NNS 29007 3971 3 of of IN 29007 3971 4 sugar sugar NN 29007 3971 5 . . . 29007 3972 1 1 1 CD 29007 3972 2 pint pint NN 29007 3972 3 of of IN 29007 3972 4 milk milk NN 29007 3972 5 . . . 29007 3973 1 A a DT 29007 3973 2 few few JJ 29007 3973 3 currants currant NNS 29007 3973 4 , , , 29007 3973 5 nicely nicely RB 29007 3973 6 washed wash VBN 29007 3973 7 . . . 29007 3974 1 1 1 CD 29007 3974 2 or or CC 29007 3974 3 2 2 CD 29007 3974 4 eggs egg NNS 29007 3974 5 , , , 29007 3974 6 if if IN 29007 3974 7 liked like VBN 29007 3974 8 . . . 29007 3975 1 _ _ NNP 29007 3975 2 Method._--Put method._--put CD 29007 3975 3 some some DT 29007 3975 4 thin thin JJ 29007 3975 5 slices slice NNS 29007 3975 6 of of IN 29007 3975 7 bread bread NN 29007 3975 8 - - HYPH 29007 3975 9 and and CC 29007 3975 10 - - HYPH 29007 3975 11 butter butter NN 29007 3975 12 in in IN 29007 3975 13 the the DT 29007 3975 14 bottom bottom NN 29007 3975 15 of of IN 29007 3975 16 a a DT 29007 3975 17 pie pie NN 29007 3975 18 - - HYPH 29007 3975 19 dish dish NN 29007 3975 20 . . . 29007 3976 1 Sprinkle sprinkle VB 29007 3976 2 them -PRON- PRP 29007 3976 3 with with IN 29007 3976 4 sugar sugar NN 29007 3976 5 and and CC 29007 3976 6 currants currant NNS 29007 3976 7 . . . 29007 3977 1 Lay lay VB 29007 3977 2 some some DT 29007 3977 3 more more JJR 29007 3977 4 slices slice NNS 29007 3977 5 on on IN 29007 3977 6 the the DT 29007 3977 7 top top NN 29007 3977 8 , , , 29007 3977 9 with with IN 29007 3977 10 more more JJR 29007 3977 11 sugar sugar NN 29007 3977 12 and and CC 29007 3977 13 currants currant NNS 29007 3977 14 . . . 29007 3978 1 Pour pour VB 29007 3978 2 over over IN 29007 3978 3 the the DT 29007 3978 4 milk milk NN 29007 3978 5 , , , 29007 3978 6 and and CC 29007 3978 7 let let VB 29007 3978 8 it -PRON- PRP 29007 3978 9 soak soak VB 29007 3978 10 for for IN 29007 3978 11 half half PDT 29007 3978 12 an an DT 29007 3978 13 hour hour NN 29007 3978 14 . . . 29007 3979 1 Then then RB 29007 3979 2 bake bake VB 29007 3979 3 until until IN 29007 3979 4 set set NN 29007 3979 5 . . . 29007 3980 1 If if IN 29007 3980 2 eggs egg NNS 29007 3980 3 are be VBP 29007 3980 4 used use VBN 29007 3980 5 , , , 29007 3980 6 beat beat VBD 29007 3980 7 them -PRON- PRP 29007 3980 8 with with IN 29007 3980 9 the the DT 29007 3980 10 milk milk NN 29007 3980 11 . . . 29007 3981 1 Ginger Ginger NNP 29007 3981 2 Pudding Pudding NNP 29007 3981 3 . . . 29007 3982 1 _ _ NNP 29007 3982 2 Ingredients_--8 ingredients_--8 CC 29007 3982 3   _SP 29007 3982 4 oz oz UH 29007 3982 5 . . . 29007 3983 1 of of IN 29007 3983 2 bread bread NN 29007 3983 3 - - HYPH 29007 3983 4 crumbs crumb NNS 29007 3983 5 . . . 29007 3984 1 6 6 CD 29007 3984 2   _SP 29007 3984 3 oz oz UH 29007 3984 4 . . . 29007 3985 1 of of IN 29007 3985 2 suet suet NN 29007 3985 3 , , , 29007 3985 4 finely finely RB 29007 3985 5 chopped chop VBN 29007 3985 6 . . . 29007 3986 1 ½ ½ JJ 29007 3986 2   _SP 29007 3986 3 lb lb XX 29007 3986 4 . . . 29007 3987 1 of of IN 29007 3987 2 treacle treacle NNP 29007 3987 3 . . . 29007 3988 1 2 2 CD 29007 3988 2 tablespoonfuls tablespoonful NNS 29007 3988 3 of of IN 29007 3988 4 moist moist JJ 29007 3988 5 sugar sugar NN 29007 3988 6 . . . 29007 3989 1 2 2 CD 29007 3989 2 teaspoonfuls teaspoonful NNS 29007 3989 3 of of IN 29007 3989 4 ground ground NN 29007 3989 5 ginger ginger NN 29007 3989 6 . . . 29007 3990 1 2 2 LS 29007 3990 2   _SP 29007 3990 3 oz oz UH 29007 3990 4 . . . 29007 3991 1 of of IN 29007 3991 2 flour flour NN 29007 3991 3 . . . 29007 3992 1 1 1 CD 29007 3992 2 teaspoonful teaspoonful JJ 29007 3992 3 of of IN 29007 3992 4 baking bake VBG 29007 3992 5 powder powder NN 29007 3992 6 . . . 29007 3993 1 _ _ NNP 29007 3993 2 Method._--Put Method._--Put NNP 29007 3993 3 the the DT 29007 3993 4 bread bread NN 29007 3993 5 - - HYPH 29007 3993 6 crumbs crumb NNS 29007 3993 7 , , , 29007 3993 8 suet suet NN 29007 3993 9 , , , 29007 3993 10 flour flour NN 29007 3993 11 , , , 29007 3993 12 ginger ginger NN 29007 3993 13 , , , 29007 3993 14 and and CC 29007 3993 15 baking baking NN 29007 3993 16 powder powder NN 29007 3993 17 into into IN 29007 3993 18 a a DT 29007 3993 19 basin basin NN 29007 3993 20 . . . 29007 3994 1 Mix mix VB 29007 3994 2 with with IN 29007 3994 3 the the DT 29007 3994 4 treacle treacle NN 29007 3994 5 . . . 29007 3995 1 Boil Boil NNP 29007 3995 2 in in IN 29007 3995 3 a a DT 29007 3995 4 basin basin NN 29007 3995 5 , , , 29007 3995 6 or or CC 29007 3995 7 cloth cloth NN 29007 3995 8 , , , 29007 3995 9 for for IN 29007 3995 10 two two CD 29007 3995 11 hours hour NNS 29007 3995 12 . . . 29007 3996 1 Fig Fig NNP 29007 3996 2 Pudding Pudding NNP 29007 3996 3 . . . 29007 3997 1 _ _ NNP 29007 3997 2 Ingredients_--½ Ingredients_--½ NNP 29007 3997 3   _SP 29007 3997 4 lb lb XX 29007 3997 5 . . . 29007 3998 1 of of IN 29007 3998 2 bread bread NN 29007 3998 3 - - HYPH 29007 3998 4 crumbs crumb NNS 29007 3998 5 . . . 29007 3999 1 ¼ ¼ NNP 29007 3999 2   _SP 29007 3999 3 lb lb XX 29007 3999 4 . . . 29007 4000 1 of of IN 29007 4000 2 suet suet NN 29007 4000 3 , , , 29007 4000 4 finely finely RB 29007 4000 5 chopped chop VBN 29007 4000 6 . . . 29007 4001 1 3 3 LS 29007 4001 2   _SP 29007 4001 3 oz oz UH 29007 4001 4 . . . 29007 4002 1 of of IN 29007 4002 2 brown brown NNP 29007 4002 3 sugar sugar NN 29007 4002 4 . . . 29007 4003 1 2 2 LS 29007 4003 2   _SP 29007 4003 3 oz oz UH 29007 4003 4 . . . 29007 4004 1 of of IN 29007 4004 2 flour flour NN 29007 4004 3 . . . 29007 4005 1 The the DT 29007 4005 2 grated grate VBN 29007 4005 3 rind rind NN 29007 4005 4 of of IN 29007 4005 5 a a DT 29007 4005 6 lemon lemon NN 29007 4005 7 . . . 29007 4006 1 1 1 CD 29007 4006 2 egg egg NN 29007 4006 3 . . . 29007 4007 1 ½ ½ JJ 29007 4007 2   _SP 29007 4007 3 lb lb XX 29007 4007 4 . . . 29007 4008 1 of of IN 29007 4008 2 figs fig NNS 29007 4008 3 . . . 29007 4009 1 A a DT 29007 4009 2 little little JJ 29007 4009 3 milk milk NN 29007 4009 4 . . . 29007 4010 1 _ _ NNP 29007 4010 2 Method._--Put Method._--Put NNP 29007 4010 3 the the DT 29007 4010 4 bread bread NN 29007 4010 5 - - HYPH 29007 4010 6 crumbs crumb NNS 29007 4010 7 , , , 29007 4010 8 suet suet NN 29007 4010 9 , , , 29007 4010 10 and and CC 29007 4010 11 sugar sugar NN 29007 4010 12 , , , 29007 4010 13 with with IN 29007 4010 14 the the DT 29007 4010 15 figs fig NNS 29007 4010 16 , , , 29007 4010 17 cut cut VBD 29007 4010 18 small small JJ 29007 4010 19 , , , 29007 4010 20 into into IN 29007 4010 21 a a DT 29007 4010 22 basin basin NN 29007 4010 23 . . . 29007 4011 1 Add add VB 29007 4011 2 the the DT 29007 4011 3 flour flour NN 29007 4011 4 and and CC 29007 4011 5 lemon lemon NN 29007 4011 6 rind rind NN 29007 4011 7 , , , 29007 4011 8 and and CC 29007 4011 9 mix mix VB 29007 4011 10 with with IN 29007 4011 11 the the DT 29007 4011 12 egg egg NN 29007 4011 13 , , , 29007 4011 14 well well RB 29007 4011 15 beaten beat VBN 29007 4011 16 , , , 29007 4011 17 and and CC 29007 4011 18 a a DT 29007 4011 19 little little JJ 29007 4011 20 milk milk NN 29007 4011 21 . . . 29007 4012 1 Boil Boil NNP 29007 4012 2 in in IN 29007 4012 3 a a DT 29007 4012 4 well well RB 29007 4012 5 - - HYPH 29007 4012 6 greased grease VBN 29007 4012 7 basin basin NN 29007 4012 8 for for IN 29007 4012 9 two two CD 29007 4012 10 hours hour NNS 29007 4012 11 . . . 29007 4013 1 Rice Rice NNP 29007 4013 2 Balls Balls NNPS 29007 4013 3 . . . 29007 4014 1 _ _ NNP 29007 4014 2 Ingredients_--½ Ingredients_--½ NNP 29007 4014 3   _SP 29007 4014 4 lb lb XX 29007 4014 5 . . . 29007 4015 1 of of IN 29007 4015 2 rice rice NNP 29007 4015 3 . . . 29007 4016 1 1 1 CD 29007 4016 2 quart quart NN 29007 4016 3 of of IN 29007 4016 4 milk milk NN 29007 4016 5 or or CC 29007 4016 6 water water NN 29007 4016 7 . . . 29007 4017 1 3 3 CD 29007 4017 2 tablespoonfuls tablespoonful NNS 29007 4017 3 of of IN 29007 4017 4 moist moist JJ 29007 4017 5 sugar sugar NN 29007 4017 6 . . . 29007 4018 1 _ _ NNP 29007 4018 2 Method._--Wash Method._--Wash NNP 29007 4018 3 the the DT 29007 4018 4 rice rice NN 29007 4018 5 well well RB 29007 4018 6 . . . 29007 4019 1 Put put VB 29007 4019 2 it -PRON- PRP 29007 4019 3 with with IN 29007 4019 4 the the DT 29007 4019 5 sugar sugar NN 29007 4019 6 and and CC 29007 4019 7 milk milk NN 29007 4019 8 , , , 29007 4019 9 or or CC 29007 4019 10 water water NN 29007 4019 11 , , , 29007 4019 12 into into IN 29007 4019 13 a a DT 29007 4019 14 large large JJ 29007 4019 15 saucepan saucepan NN 29007 4019 16 . . . 29007 4020 1 Boil Boil NNP 29007 4020 2 gently gently RB 29007 4020 3 for for IN 29007 4020 4 about about RB 29007 4020 5 one one CD 29007 4020 6 hour hour NN 29007 4020 7 . . . 29007 4021 1 Then then RB 29007 4021 2 press press VB 29007 4021 3 into into IN 29007 4021 4 cups cup NNS 29007 4021 5 , , , 29007 4021 6 and and CC 29007 4021 7 turn turn VB 29007 4021 8 on on RP 29007 4021 9 to to IN 29007 4021 10 a a DT 29007 4021 11 dish dish NN 29007 4021 12 . . . 29007 4022 1 These these DT 29007 4022 2 may may MD 29007 4022 3 be be VB 29007 4022 4 served serve VBN 29007 4022 5 with with IN 29007 4022 6 jam jam NNP 29007 4022 7 , , , 29007 4022 8 treacle treacle NN 29007 4022 9 , , , 29007 4022 10 butter butter NN 29007 4022 11 and and CC 29007 4022 12 sugar sugar NN 29007 4022 13 , , , 29007 4022 14 or or CC 29007 4022 15 with with IN 29007 4022 16 a a DT 29007 4022 17 sweet sweet JJ 29007 4022 18 sauce sauce NN 29007 4022 19 . . . 29007 4023 1 Little little JJ 29007 4023 2 Batter Batter NNP 29007 4023 3 Puddings pudding NNS 29007 4023 4 . . . 29007 4024 1 _ _ NNP 29007 4024 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 4024 3   _SP 29007 4024 4 lb lb XX 29007 4024 5 . . . 29007 4025 1 of of IN 29007 4025 2 flour flour NN 29007 4025 3 . . . 29007 4026 1 ½ ½ JJ 29007 4026 2 pint pint NN 29007 4026 3 of of IN 29007 4026 4 milk milk NN 29007 4026 5 . . . 29007 4027 1 1 1 CD 29007 4027 2 egg egg NN 29007 4027 3 . . . 29007 4028 1 Some some DT 29007 4028 2 jam jam NN 29007 4028 3 . . . 29007 4029 1 _ _ NNP 29007 4029 2 Method._--Put Method._--Put NNP 29007 4029 3 the the DT 29007 4029 4 flour flour NN 29007 4029 5 into into IN 29007 4029 6 a a DT 29007 4029 7 bowl bowl NN 29007 4029 8 , , , 29007 4029 9 and and CC 29007 4029 10 make make VB 29007 4029 11 a a DT 29007 4029 12 well well NN 29007 4029 13 in in IN 29007 4029 14 the the DT 29007 4029 15 middle middle NN 29007 4029 16 . . . 29007 4030 1 Put put VB 29007 4030 2 in in IN 29007 4030 3 the the DT 29007 4030 4 egg egg NN 29007 4030 5 , , , 29007 4030 6 mix mix VB 29007 4030 7 smoothly smoothly RB 29007 4030 8 with with IN 29007 4030 9 a a DT 29007 4030 10 wooden wooden JJ 29007 4030 11 spoon spoon NN 29007 4030 12 , , , 29007 4030 13 adding add VBG 29007 4030 14 the the DT 29007 4030 15 milk milk NN 29007 4030 16 by by IN 29007 4030 17 degrees degree NNS 29007 4030 18 . . . 29007 4031 1 Grease grease VB 29007 4031 2 some some DT 29007 4031 3 little little JJ 29007 4031 4 patty patty NN 29007 4031 5 - - HYPH 29007 4031 6 pans pan NNS 29007 4031 7 , , , 29007 4031 8 and and CC 29007 4031 9 half half NN 29007 4031 10 fill fill VB 29007 4031 11 them -PRON- PRP 29007 4031 12 with with IN 29007 4031 13 the the DT 29007 4031 14 batter batter NN 29007 4031 15 . . . 29007 4032 1 Bake bake VB 29007 4032 2 in in RP 29007 4032 3 a a DT 29007 4032 4 quick quick JJ 29007 4032 5 oven oven NN 29007 4032 6 . . . 29007 4033 1 When when WRB 29007 4033 2 done do VBN 29007 4033 3 , , , 29007 4033 4 dish dish VB 29007 4033 5 on on IN 29007 4033 6 a a DT 29007 4033 7 folded fold VBN 29007 4033 8 napkin napkin NN 29007 4033 9 , , , 29007 4033 10 and and CC 29007 4033 11 put put VBD 29007 4033 12 a a DT 29007 4033 13 little little JJ 29007 4033 14 jam jam NN 29007 4033 15 on on IN 29007 4033 16 each each DT 29007 4033 17 . . . 29007 4034 1 Ellen Ellen NNP 29007 4034 2 's 's POS 29007 4034 3 Pudding pudding NN 29007 4034 4 . . . 29007 4035 1 _ _ NNP 29007 4035 2 Ingredients_--A Ingredients_--A NNP 29007 4035 3 little little JJ 29007 4035 4 pastry pastry NN 29007 4035 5 . . . 29007 4036 1 1 1 CD 29007 4036 2   _SP 29007 4036 3 oz oz UH 29007 4036 4 . . . 29007 4037 1 of of IN 29007 4037 2 butter butter NN 29007 4037 3 . . . 29007 4038 1 2 2 LS 29007 4038 2   _SP 29007 4038 3 oz oz UH 29007 4038 4 . . . 29007 4039 1 of of IN 29007 4039 2 sugar sugar NNP 29007 4039 3 . . . 29007 4040 1 ½ ½ JJ 29007 4040 2 pint pint NN 29007 4040 3 of of IN 29007 4040 4 milk milk NN 29007 4040 5 . . . 29007 4041 1 The the DT 29007 4041 2 grated grate VBN 29007 4041 3 rind rind NN 29007 4041 4 of of IN 29007 4041 5 a a DT 29007 4041 6 lemon lemon NN 29007 4041 7 . . . 29007 4042 1 1 1 CD 29007 4042 2 egg egg NN 29007 4042 3 well well UH 29007 4042 4 beaten beat VBN 29007 4042 5 . . . 29007 4043 1 2 2 LS 29007 4043 2   _SP 29007 4043 3 oz oz UH 29007 4043 4 . . . 29007 4044 1 of of IN 29007 4044 2 cake cake NN 29007 4044 3 - - HYPH 29007 4044 4 crumbs crumb NNS 29007 4044 5 . . . 29007 4045 1 _ _ NNP 29007 4045 2 Method._--Beat method._--beat CD 29007 4045 3 the the DT 29007 4045 4 butter butter NN 29007 4045 5 to to IN 29007 4045 6 a a DT 29007 4045 7 cream cream NN 29007 4045 8 in in IN 29007 4045 9 a a DT 29007 4045 10 basin basin NN 29007 4045 11 . . . 29007 4046 1 Mix mix VB 29007 4046 2 in in IN 29007 4046 3 the the DT 29007 4046 4 sugar sugar NN 29007 4046 5 thoroughly thoroughly RB 29007 4046 6 . . . 29007 4047 1 Add add VB 29007 4047 2 the the DT 29007 4047 3 milk milk NN 29007 4047 4 gradually gradually RB 29007 4047 5 . . . 29007 4048 1 Then then RB 29007 4048 2 add add VB 29007 4048 3 the the DT 29007 4048 4 egg egg NN 29007 4048 5 and and CC 29007 4048 6 cake cake NN 29007 4048 7 - - HYPH 29007 4048 8 crumbs crumb NNS 29007 4048 9 , , , 29007 4048 10 and and CC 29007 4048 11 pour pour VB 29007 4048 12 the the DT 29007 4048 13 mixture mixture NN 29007 4048 14 into into IN 29007 4048 15 a a DT 29007 4048 16 pie pie NN 29007 4048 17 - - HYPH 29007 4048 18 dish dish NN 29007 4048 19 lined line VBN 29007 4048 20 with with IN 29007 4048 21 a a DT 29007 4048 22 little little JJ 29007 4048 23 pastry pastry NN 29007 4048 24 . . . 29007 4049 1 It -PRON- PRP 29007 4049 2 is be VBZ 29007 4049 3 an an DT 29007 4049 4 improvement improvement NN 29007 4049 5 to to TO 29007 4049 6 put put VB 29007 4049 7 some some DT 29007 4049 8 jam jam NN 29007 4049 9 at at IN 29007 4049 10 the the DT 29007 4049 11 bottom bottom NN 29007 4049 12 of of IN 29007 4049 13 the the DT 29007 4049 14 dish dish NN 29007 4049 15 . . . 29007 4050 1 Bake bake VB 29007 4050 2 for for IN 29007 4050 3 about about RB 29007 4050 4 half half PDT 29007 4050 5 an an DT 29007 4050 6 hour hour NN 29007 4050 7 . . . 29007 4051 1 Bread bread NN 29007 4051 2 - - HYPH 29007 4051 3 and and CC 29007 4051 4 - - HYPH 29007 4051 5 Fruit Fruit NNP 29007 4051 6 Pudding Pudding NNP 29007 4051 7 . . . 29007 4052 1 _ _ NNP 29007 4052 2 Ingredients_--Slices Ingredients_--Slices NNP 29007 4052 3 of of IN 29007 4052 4 stale stale JJ 29007 4052 5 bread bread NN 29007 4052 6 . . . 29007 4053 1 1 1 CD 29007 4053 2 pint pint NN 29007 4053 3 of of IN 29007 4053 4 raspberries raspberry NNS 29007 4053 5 . . . 29007 4054 1 ½ ½ JJ 29007 4054 2 pint pint NN 29007 4054 3 of of IN 29007 4054 4 currants currant NNS 29007 4054 5 . . . 29007 4055 1 ¼ ¼ NNP 29007 4055 2   _SP 29007 4055 3 lb lb XX 29007 4055 4 . . . 29007 4056 1 of of IN 29007 4056 2 sugar sugar NNP 29007 4056 3 . . . 29007 4057 1 _ _ NNP 29007 4057 2 Method._--Line method._--line RB 29007 4057 3 a a DT 29007 4057 4 cake cake NN 29007 4057 5 - - HYPH 29007 4057 6 tin tin NN 29007 4057 7 , , , 29007 4057 8 or or CC 29007 4057 9 pie pie NN 29007 4057 10 - - HYPH 29007 4057 11 dish dish NN 29007 4057 12 , , , 29007 4057 13 with with IN 29007 4057 14 stale stale JJ 29007 4057 15 bread bread NN 29007 4057 16 , , , 29007 4057 17 cut cut VBN 29007 4057 18 to to TO 29007 4057 19 fit fit VB 29007 4057 20 it -PRON- PRP 29007 4057 21 nicely nicely RB 29007 4057 22 . . . 29007 4058 1 Stew stew VB 29007 4058 2 the the DT 29007 4058 3 fruit fruit NN 29007 4058 4 with with IN 29007 4058 5 the the DT 29007 4058 6 sugar sugar NN 29007 4058 7 until until IN 29007 4058 8 nicely nicely RB 29007 4058 9 cooked cook VBN 29007 4058 10 . . . 29007 4059 1 Pour pour VB 29007 4059 2 into into IN 29007 4059 3 the the DT 29007 4059 4 mould mould NN 29007 4059 5 , , , 29007 4059 6 and and CC 29007 4059 7 cover cover VB 29007 4059 8 with with IN 29007 4059 9 slices slice NNS 29007 4059 10 of of IN 29007 4059 11 bread bread NN 29007 4059 12 . . . 29007 4060 1 Cover cover VB 29007 4060 2 it -PRON- PRP 29007 4060 3 with with IN 29007 4060 4 a a DT 29007 4060 5 plate plate NN 29007 4060 6 , , , 29007 4060 7 with with IN 29007 4060 8 a a DT 29007 4060 9 weight weight NN 29007 4060 10 on on IN 29007 4060 11 it -PRON- PRP 29007 4060 12 , , , 29007 4060 13 and and CC 29007 4060 14 let let VB 29007 4060 15 it -PRON- PRP 29007 4060 16 stand stand VB 29007 4060 17 until until IN 29007 4060 18 the the DT 29007 4060 19 next next JJ 29007 4060 20 day day NN 29007 4060 21 . . . 29007 4061 1 Turn turn VB 29007 4061 2 it -PRON- PRP 29007 4061 3 out out RP 29007 4061 4 and and CC 29007 4061 5 serve serve VB 29007 4061 6 plain plain JJ 29007 4061 7 , , , 29007 4061 8 or or CC 29007 4061 9 with with IN 29007 4061 10 custard custard NN 29007 4061 11 , , , 29007 4061 12 whipped whip VBN 29007 4061 13 cream cream NN 29007 4061 14 , , , 29007 4061 15 or or CC 29007 4061 16 milk milk NN 29007 4061 17 thickened thicken VBN 29007 4061 18 with with IN 29007 4061 19 cornflour cornflour NN 29007 4061 20 ( ( -LRB- 29007 4061 21 _ _ NNP 29007 4061 22 see see VBP 29007 4061 23 _ _ NNP 29007 4061 24 Cheap Cheap NNP 29007 4061 25 Custard Custard NNP 29007 4061 26 ) ) -RRB- 29007 4061 27 . . . 29007 4062 1 Ground Ground NNP 29007 4062 2 - - HYPH 29007 4062 3 Rice Rice NNP 29007 4062 4 Pudding Pudding NNP 29007 4062 5 . . . 29007 4063 1 _ _ NNP 29007 4063 2 Ingredients_--2 Ingredients_--2 NNP 29007 4063 3 tablespoonfuls tablespoonful NNS 29007 4063 4 of of IN 29007 4063 5 ground ground NN 29007 4063 6 rice rice NN 29007 4063 7 . . . 29007 4064 1 1 1 CD 29007 4064 2 pint pint NN 29007 4064 3 of of IN 29007 4064 4 milk milk NN 29007 4064 5 . . . 29007 4065 1 2 2 LS 29007 4065 2   _SP 29007 4065 3 oz oz UH 29007 4065 4 . . . 29007 4066 1 of of IN 29007 4066 2 sugar sugar NNP 29007 4066 3 . . . 29007 4067 1 1 1 CD 29007 4067 2 or or CC 29007 4067 3 2 2 CD 29007 4067 4 eggs egg NNS 29007 4067 5 ( ( -LRB- 29007 4067 6 these these DT 29007 4067 7 may may MD 29007 4067 8 be be VB 29007 4067 9 omitted omit VBN 29007 4067 10 if if IN 29007 4067 11 liked like VBN 29007 4067 12 ) ) -RRB- 29007 4067 13 . . . 29007 4068 1 A a DT 29007 4068 2 little little JJ 29007 4068 3 grated grated JJ 29007 4068 4 lemon lemon NN 29007 4068 5 rind rind NN 29007 4068 6 , , , 29007 4068 7 or or CC 29007 4068 8 flavouring flavour VBG 29007 4068 9 essence essence NN 29007 4068 10 . . . 29007 4069 1 _ _ NNP 29007 4069 2 Method._--Boil Method._--Boil NNP 29007 4069 3 the the DT 29007 4069 4 milk milk NN 29007 4069 5 with with IN 29007 4069 6 the the DT 29007 4069 7 sugar sugar NN 29007 4069 8 . . . 29007 4070 1 Mix mix VB 29007 4070 2 the the DT 29007 4070 3 rice rice NN 29007 4070 4 smoothly smoothly RB 29007 4070 5 with with IN 29007 4070 6 a a DT 29007 4070 7 little little JJ 29007 4070 8 cold cold JJ 29007 4070 9 milk milk NN 29007 4070 10 . . . 29007 4071 1 Pour pour VB 29007 4071 2 it -PRON- PRP 29007 4071 3 into into IN 29007 4071 4 the the DT 29007 4071 5 boiling boiling NN 29007 4071 6 milk milk NN 29007 4071 7 , , , 29007 4071 8 and and CC 29007 4071 9 stir stir VB 29007 4071 10 until until IN 29007 4071 11 it -PRON- PRP 29007 4071 12 thickens thicken VBZ 29007 4071 13 . . . 29007 4072 1 Add add VB 29007 4072 2 the the DT 29007 4072 3 eggs egg NNS 29007 4072 4 , , , 29007 4072 5 well well RB 29007 4072 6 beaten beat VBN 29007 4072 7 , , , 29007 4072 8 and and CC 29007 4072 9 the the DT 29007 4072 10 flavouring flavouring NN 29007 4072 11 . . . 29007 4073 1 Pour pour VB 29007 4073 2 into into IN 29007 4073 3 a a DT 29007 4073 4 pie pie NN 29007 4073 5 - - HYPH 29007 4073 6 dish dish NN 29007 4073 7 , , , 29007 4073 8 and and CC 29007 4073 9 bake bake VB 29007 4073 10 for for IN 29007 4073 11 about about RB 29007 4073 12 thirty thirty CD 29007 4073 13 minutes minute NNS 29007 4073 14 . . . 29007 4074 1 Cold Cold NNP 29007 4074 2 Tapioca Tapioca NNP 29007 4074 3 Pudding Pudding NNP 29007 4074 4 . . . 29007 4075 1 _ _ NNP 29007 4075 2 Ingredients_--5 ingredients_--5 IN 29007 4075 3 tablespoonfuls tablespoonful NNS 29007 4075 4 of of IN 29007 4075 5 tapioca tapioca NN 29007 4075 6 . . . 29007 4076 1 1 1 CD 29007 4076 2 quart quart NN 29007 4076 3 of of IN 29007 4076 4 milk milk NN 29007 4076 5 . . . 29007 4077 1 4 4 CD 29007 4077 2 tablespoonfuls tablespoonful NNS 29007 4077 3 of of IN 29007 4077 4 sugar sugar NN 29007 4077 5 . . . 29007 4078 1 Lemon Lemon NNP 29007 4078 2 , , , 29007 4078 3 or or CC 29007 4078 4 some some DT 29007 4078 5 other other JJ 29007 4078 6 flavouring flavouring NN 29007 4078 7 . . . 29007 4079 1 _ _ NNP 29007 4079 2 Method._--Soak Method._--Soak NNP 29007 4079 3 the the DT 29007 4079 4 tapioca tapioca NN 29007 4079 5 all all DT 29007 4079 6 night night NN 29007 4079 7 in in IN 29007 4079 8 cold cold JJ 29007 4079 9 water water NN 29007 4079 10 . . . 29007 4080 1 The the DT 29007 4080 2 next next JJ 29007 4080 3 day day NN 29007 4080 4 pour pour VBP 29007 4080 5 away away RB 29007 4080 6 the the DT 29007 4080 7 water water NN 29007 4080 8 , , , 29007 4080 9 and and CC 29007 4080 10 put put VBD 29007 4080 11 it -PRON- PRP 29007 4080 12 , , , 29007 4080 13 with with IN 29007 4080 14 the the DT 29007 4080 15 milk milk NN 29007 4080 16 , , , 29007 4080 17 into into IN 29007 4080 18 a a DT 29007 4080 19 large large JJ 29007 4080 20 stewpan stewpan NN 29007 4080 21 with with IN 29007 4080 22 the the DT 29007 4080 23 sugar sugar NN 29007 4080 24 . . . 29007 4081 1 Simmer simmer NN 29007 4081 2 gently gently RB 29007 4081 3 for for IN 29007 4081 4 one one CD 29007 4081 5 hour hour NN 29007 4081 6 . . . 29007 4082 1 Then then RB 29007 4082 2 pour pour VB 29007 4082 3 it -PRON- PRP 29007 4082 4 into into IN 29007 4082 5 a a DT 29007 4082 6 wetted wet VBN 29007 4082 7 basin basin NN 29007 4082 8 , , , 29007 4082 9 or or CC 29007 4082 10 mould mould NNP 29007 4082 11 . . . 29007 4083 1 When when WRB 29007 4083 2 set set VBN 29007 4083 3 , , , 29007 4083 4 turn turn VB 29007 4083 5 it -PRON- PRP 29007 4083 6 out out RP 29007 4083 7 , , , 29007 4083 8 and and CC 29007 4083 9 serve serve VB 29007 4083 10 with with IN 29007 4083 11 stewed stew VBN 29007 4083 12 fruit fruit NN 29007 4083 13 , , , 29007 4083 14 jam jam NNP 29007 4083 15 , , , 29007 4083 16 or or CC 29007 4083 17 treacle treacle NN 29007 4083 18 . . . 29007 4084 1 Tapioca Tapioca NNP 29007 4084 2 and and CC 29007 4084 3 Apples apple NNS 29007 4084 4 . . . 29007 4085 1 _ _ NNP 29007 4085 2 Ingredients_--1 Ingredients_--1 NNP 29007 4085 3 quart quart NNP 29007 4085 4 of of IN 29007 4085 5 water water NN 29007 4085 6 or or CC 29007 4085 7 milk milk NN 29007 4085 8 . . . 29007 4086 1 4 4 CD 29007 4086 2 tablespoonfuls tablespoonful NNS 29007 4086 3 of of IN 29007 4086 4 tapioca tapioca NN 29007 4086 5 . . . 29007 4087 1 4 4 CD 29007 4087 2 tablespoonfuls tablespoonful NNS 29007 4087 3 of of IN 29007 4087 4 sugar sugar NN 29007 4087 5 . . . 29007 4088 1 1 1 CD 29007 4088 2   _SP 29007 4088 3 lb lb XX 29007 4088 4 . . . 29007 4089 1 of of IN 29007 4089 2 apples apple NNS 29007 4089 3 . . . 29007 4090 1 The the DT 29007 4090 2 grated grate VBN 29007 4090 3 rind rind NN 29007 4090 4 of of IN 29007 4090 5 a a DT 29007 4090 6 lemon lemon NN 29007 4090 7 . . . 29007 4091 1 _ _ NNP 29007 4091 2 Method._--Soak Method._--Soak NNP 29007 4091 3 the the DT 29007 4091 4 tapioca tapioca NN 29007 4091 5 in in IN 29007 4091 6 cold cold JJ 29007 4091 7 water water NN 29007 4091 8 . . . 29007 4092 1 Then then RB 29007 4092 2 simmer simmer VB 29007 4092 3 it -PRON- PRP 29007 4092 4 in in IN 29007 4092 5 the the DT 29007 4092 6 milk milk NN 29007 4092 7 and and CC 29007 4092 8 water water NN 29007 4092 9 , , , 29007 4092 10 with with IN 29007 4092 11 the the DT 29007 4092 12 sugar sugar NN 29007 4092 13 , , , 29007 4092 14 for for IN 29007 4092 15 thirty thirty CD 29007 4092 16 minutes minute NNS 29007 4092 17 . . . 29007 4093 1 Add add VB 29007 4093 2 the the DT 29007 4093 3 apples apple NNS 29007 4093 4 , , , 29007 4093 5 peeled peel VBN 29007 4093 6 , , , 29007 4093 7 cored core VBN 29007 4093 8 , , , 29007 4093 9 and and CC 29007 4093 10 sliced slice VBN 29007 4093 11 . . . 29007 4094 1 Put put VB 29007 4094 2 the the DT 29007 4094 3 mixture mixture NN 29007 4094 4 into into IN 29007 4094 5 a a DT 29007 4094 6 pie pie NN 29007 4094 7 - - HYPH 29007 4094 8 dish dish NN 29007 4094 9 and and CC 29007 4094 10 bake bake VB 29007 4094 11 for for IN 29007 4094 12 about about RB 29007 4094 13 one one CD 29007 4094 14 hour hour NN 29007 4094 15 in in IN 29007 4094 16 a a DT 29007 4094 17 moderate moderate JJ 29007 4094 18 oven oven NN 29007 4094 19 . . . 29007 4095 1 Steamed Steamed NNP 29007 4095 2 Rice Rice NNP 29007 4095 3 Pudding Pudding NNP 29007 4095 4 . . . 29007 4096 1 _ _ NNP 29007 4096 2 Ingredients_--1 Ingredients_--1 NNP 29007 4096 3   _SP 29007 4096 4 oz oz NNP 29007 4096 5 . . . 29007 4097 1 of of IN 29007 4097 2 whole whole JJ 29007 4097 3 rice rice NN 29007 4097 4 . . . 29007 4098 1 1 1 CD 29007 4098 2 tablespoonful tablespoonful JJ 29007 4098 3 of of IN 29007 4098 4 sugar sugar NN 29007 4098 5 . . . 29007 4099 1 1 1 CD 29007 4099 2 egg egg NN 29007 4099 3 . . . 29007 4100 1 ½ ½ JJ 29007 4100 2 pint pint NN 29007 4100 3 of of IN 29007 4100 4 milk milk NN 29007 4100 5 . . . 29007 4101 1 _ _ NNP 29007 4101 2 Method._--Wash Method._--Wash NNP 29007 4101 3 the the DT 29007 4101 4 rice rice NN 29007 4101 5 well well RB 29007 4101 6 , , , 29007 4101 7 and and CC 29007 4101 8 put put VBD 29007 4101 9 it -PRON- PRP 29007 4101 10 into into IN 29007 4101 11 a a DT 29007 4101 12 saucepan saucepan NN 29007 4101 13 of of IN 29007 4101 14 cold cold JJ 29007 4101 15 water water NN 29007 4101 16 . . . 29007 4102 1 Bring bring VB 29007 4102 2 it -PRON- PRP 29007 4102 3 to to IN 29007 4102 4 the the DT 29007 4102 5 boil boil NN 29007 4102 6 , , , 29007 4102 7 and and CC 29007 4102 8 then then RB 29007 4102 9 pour pour VB 29007 4102 10 off off RP 29007 4102 11 the the DT 29007 4102 12 water water NN 29007 4102 13 . . . 29007 4103 1 Pour pour VB 29007 4103 2 in in IN 29007 4103 3 the the DT 29007 4103 4 milk milk NN 29007 4103 5 , , , 29007 4103 6 and and CC 29007 4103 7 add add VB 29007 4103 8 the the DT 29007 4103 9 sugar sugar NN 29007 4103 10 . . . 29007 4104 1 Simmer simmer NN 29007 4104 2 until until IN 29007 4104 3 the the DT 29007 4104 4 rice rice NN 29007 4104 5 is be VBZ 29007 4104 6 quite quite RB 29007 4104 7 soft soft JJ 29007 4104 8 . . . 29007 4105 1 Remove remove VB 29007 4105 2 it -PRON- PRP 29007 4105 3 from from IN 29007 4105 4 the the DT 29007 4105 5 fire fire NN 29007 4105 6 , , , 29007 4105 7 and and CC 29007 4105 8 when when WRB 29007 4105 9 cooled cool VBD 29007 4105 10 a a DT 29007 4105 11 little little JJ 29007 4105 12 , , , 29007 4105 13 stir stir NN 29007 4105 14 in in IN 29007 4105 15 the the DT 29007 4105 16 yolk yolk NNP 29007 4105 17 of of IN 29007 4105 18 the the DT 29007 4105 19 egg egg NN 29007 4105 20 . . . 29007 4106 1 Beat beat VB 29007 4106 2 the the DT 29007 4106 3 white white NN 29007 4106 4 to to IN 29007 4106 5 a a DT 29007 4106 6 stiff stiff JJ 29007 4106 7 froth froth NN 29007 4106 8 , , , 29007 4106 9 and and CC 29007 4106 10 stir stir VB 29007 4106 11 it -PRON- PRP 29007 4106 12 in in RP 29007 4106 13 lightly lightly RB 29007 4106 14 . . . 29007 4107 1 Put put VB 29007 4107 2 the the DT 29007 4107 3 mixture mixture NN 29007 4107 4 into into IN 29007 4107 5 a a DT 29007 4107 6 well well RB 29007 4107 7 - - HYPH 29007 4107 8 greased grease VBN 29007 4107 9 pudding pudding NN 29007 4107 10 - - HYPH 29007 4107 11 mould mould NN 29007 4107 12 , , , 29007 4107 13 and and CC 29007 4107 14 steam steam VB 29007 4107 15 for for IN 29007 4107 16 thirty thirty CD 29007 4107 17 minutes minute NNS 29007 4107 18 . . . 29007 4108 1 Ratafia Ratafia NNP 29007 4108 2 Pudding Pudding NNP 29007 4108 3 . . . 29007 4109 1 _ _ NNP 29007 4109 2 Ingredients_--1 Ingredients_--1 NNP 29007 4109 3 pint pint NN 29007 4109 4 of of IN 29007 4109 5 milk milk NN 29007 4109 6 . . . 29007 4110 1 3 3 CD 29007 4110 2 eggs egg NNS 29007 4110 3 . . . 29007 4111 1 4 4 CD 29007 4111 2 sponge sponge JJ 29007 4111 3 cakes cake NNS 29007 4111 4 . . . 29007 4112 1 ½ ½ JJ 29007 4112 2   _SP 29007 4112 3 lb lb XX 29007 4112 4 . . . 29007 4113 1 of of IN 29007 4113 2 ratafias ratafia NNS 29007 4113 3 . . . 29007 4114 1 _ _ NNP 29007 4114 2 Method._--Boil Method._--Boil NNP 29007 4114 3 the the DT 29007 4114 4 milk milk NN 29007 4114 5 , , , 29007 4114 6 and and CC 29007 4114 7 when when WRB 29007 4114 8 it -PRON- PRP 29007 4114 9 has have VBZ 29007 4114 10 cooled cool VBN 29007 4114 11 a a DT 29007 4114 12 little little JJ 29007 4114 13 add add NN 29007 4114 14 to to IN 29007 4114 15 it -PRON- PRP 29007 4114 16 the the DT 29007 4114 17 three three CD 29007 4114 18 eggs egg NNS 29007 4114 19 , , , 29007 4114 20 well well RB 29007 4114 21 beaten beat VBN 29007 4114 22 . . . 29007 4115 1 Break break VB 29007 4115 2 the the DT 29007 4115 3 sponge sponge JJ 29007 4115 4 cakes cake NNS 29007 4115 5 and and CC 29007 4115 6 ratafias ratafia NNS 29007 4115 7 in in IN 29007 4115 8 pieces piece NNS 29007 4115 9 , , , 29007 4115 10 and and CC 29007 4115 11 pour pour VB 29007 4115 12 the the DT 29007 4115 13 custard custard NN 29007 4115 14 over over IN 29007 4115 15 them -PRON- PRP 29007 4115 16 . . . 29007 4116 1 Decorate decorate VB 29007 4116 2 a a DT 29007 4116 3 greased greased JJ 29007 4116 4 mould mould NN 29007 4116 5 with with IN 29007 4116 6 raisins raisin NNS 29007 4116 7 , , , 29007 4116 8 and and CC 29007 4116 9 pour pour VB 29007 4116 10 the the DT 29007 4116 11 mixture mixture NN 29007 4116 12 into into IN 29007 4116 13 the the DT 29007 4116 14 mould mould NN 29007 4116 15 . . . 29007 4117 1 Cover cover VB 29007 4117 2 with with IN 29007 4117 3 greased greased JJ 29007 4117 4 paper paper NN 29007 4117 5 , , , 29007 4117 6 and and CC 29007 4117 7 steam steam VB 29007 4117 8 for for IN 29007 4117 9 two two CD 29007 4117 10 hours hour NNS 29007 4117 11 . . . 29007 4118 1 Serve serve VB 29007 4118 2 with with IN 29007 4118 3 sweet sweet JJ 29007 4118 4 or or CC 29007 4118 5 wine wine NN 29007 4118 6 sauce sauce NN 29007 4118 7 . . . 29007 4119 1 Macaroni Macaroni NNP 29007 4119 2 Pudding Pudding NNP 29007 4119 3 . . . 29007 4120 1 _ _ NNP 29007 4120 2 Ingredients_--½ Ingredients_--½ NNP 29007 4120 3   _SP 29007 4120 4 lb lb XX 29007 4120 5 . . . 29007 4121 1 of of IN 29007 4121 2 macaroni macaroni NNP 29007 4121 3 . . . 29007 4122 1 ¼ ¼ NNP 29007 4122 2   _SP 29007 4122 3 lb lb XX 29007 4122 4 . . . 29007 4123 1 of of IN 29007 4123 2 sugar sugar NNP 29007 4123 3 . . . 29007 4124 1 1 1 CD 29007 4124 2 or or CC 29007 4124 3 2 2 CD 29007 4124 4 eggs egg NNS 29007 4124 5 . . . 29007 4125 1 1 1 CD 29007 4125 2 quart quart NN 29007 4125 3 of of IN 29007 4125 4 milk milk NN 29007 4125 5 . . . 29007 4126 1 _ _ NNP 29007 4126 2 Method._--Break Method._--Break NNP 29007 4126 3 the the DT 29007 4126 4 macaroni macaroni NN 29007 4126 5 into into IN 29007 4126 6 pieces piece NNS 29007 4126 7 and and CC 29007 4126 8 put put VBD 29007 4126 9 them -PRON- PRP 29007 4126 10 into into IN 29007 4126 11 a a DT 29007 4126 12 saucepan saucepan NN 29007 4126 13 of of IN 29007 4126 14 boiling boiling NN 29007 4126 15 water water NN 29007 4126 16 . . . 29007 4127 1 Boil Boil NNP 29007 4127 2 for for IN 29007 4127 3 twenty twenty CD 29007 4127 4 minutes minute NNS 29007 4127 5 , , , 29007 4127 6 and and CC 29007 4127 7 then then RB 29007 4127 8 strain strain VB 29007 4127 9 off off RP 29007 4127 10 the the DT 29007 4127 11 water water NN 29007 4127 12 . . . 29007 4128 1 Pour pour VB 29007 4128 2 in in IN 29007 4128 3 the the DT 29007 4128 4 milk milk NN 29007 4128 5 ; ; : 29007 4128 6 add add VB 29007 4128 7 the the DT 29007 4128 8 sugar sugar NN 29007 4128 9 , , , 29007 4128 10 and and CC 29007 4128 11 simmer simmer NN 29007 4128 12 gently gently RB 29007 4128 13 for for IN 29007 4128 14 ten ten CD 29007 4128 15 minutes minute NNS 29007 4128 16 . . . 29007 4129 1 Beat beat VB 29007 4129 2 up up RP 29007 4129 3 the the DT 29007 4129 4 eggs egg NNS 29007 4129 5 and and CC 29007 4129 6 stir stir VB 29007 4129 7 them -PRON- PRP 29007 4129 8 in in RP 29007 4129 9 . . . 29007 4130 1 Put put VB 29007 4130 2 the the DT 29007 4130 3 mixture mixture NN 29007 4130 4 into into IN 29007 4130 5 a a DT 29007 4130 6 buttered butter VBN 29007 4130 7 pie pie NN 29007 4130 8 - - HYPH 29007 4130 9 dish dish NN 29007 4130 10 and and CC 29007 4130 11 bake bake VB 29007 4130 12 for for IN 29007 4130 13 about about RB 29007 4130 14 thirty thirty CD 29007 4130 15 minutes minute NNS 29007 4130 16 . . . 29007 4131 1 Eastern Eastern NNP 29007 4131 2 Pudding Pudding NNP 29007 4131 3 . . . 29007 4132 1 _ _ NNP 29007 4132 2 Ingredients_--1 Ingredients_--1 NNP 29007 4132 3   _SP 29007 4132 4 lb lb XX 29007 4132 5 . . . 29007 4133 1 of of IN 29007 4133 2 figs fig NNS 29007 4133 3 ( ( -LRB- 29007 4133 4 cut cut VBN 29007 4133 5 in in IN 29007 4133 6 small small JJ 29007 4133 7 dice dice NNS 29007 4133 8 ) ) -RRB- 29007 4133 9 . . . 29007 4134 1 ¼ ¼ NNP 29007 4134 2   _SP 29007 4134 3 lb lb XX 29007 4134 4 . . . 29007 4135 1 of of IN 29007 4135 2 suet suet NN 29007 4135 3 . . . 29007 4136 1 ½ ½ JJ 29007 4136 2   _SP 29007 4136 3 lb lb XX 29007 4136 4 . . . 29007 4137 1 of of IN 29007 4137 2 bread bread NN 29007 4137 3 - - HYPH 29007 4137 4 crumbs crumb NNS 29007 4137 5 . . . 29007 4138 1 2 2 CD 29007 4138 2 eggs egg NNS 29007 4138 3 . . . 29007 4139 1 The the DT 29007 4139 2 grated grate VBN 29007 4139 3 rind rind NN 29007 4139 4 of of IN 29007 4139 5 a a DT 29007 4139 6 lemon lemon NN 29007 4139 7 . . . 29007 4140 1 1 1 CD 29007 4140 2 wineglass wineglass NN 29007 4140 3 of of IN 29007 4140 4 brandy brandy NN 29007 4140 5 . . . 29007 4141 1 3 3 LS 29007 4141 2   _SP 29007 4141 3 oz oz UH 29007 4141 4 . . . 29007 4142 1 of of IN 29007 4142 2 sugar sugar NNP 29007 4142 3 . . . 29007 4143 1 _ _ NNP 29007 4143 2 Method._--Put method._--put CD 29007 4143 3 the the DT 29007 4143 4 figs fig NNS 29007 4143 5 , , , 29007 4143 6 suet suet NN 29007 4143 7 , , , 29007 4143 8 bread bread NN 29007 4143 9 - - HYPH 29007 4143 10 crumbs crumb NNS 29007 4143 11 , , , 29007 4143 12 and and CC 29007 4143 13 grated grate VBN 29007 4143 14 lemon lemon NN 29007 4143 15 rind rind NN 29007 4143 16 into into IN 29007 4143 17 a a DT 29007 4143 18 basin basin NN 29007 4143 19 . . . 29007 4144 1 Mix mix VB 29007 4144 2 it -PRON- PRP 29007 4144 3 with with IN 29007 4144 4 the the DT 29007 4144 5 eggs egg NNS 29007 4144 6 , , , 29007 4144 7 well well RB 29007 4144 8 beaten beat VBN 29007 4144 9 , , , 29007 4144 10 and and CC 29007 4144 11 the the DT 29007 4144 12 brandy brandy NN 29007 4144 13 , , , 29007 4144 14 adding add VBG 29007 4144 15 a a DT 29007 4144 16 little little JJ 29007 4144 17 milk milk NN 29007 4144 18 if if IN 29007 4144 19 necessary necessary JJ 29007 4144 20 . . . 29007 4145 1 Boil Boil NNP 29007 4145 2 in in IN 29007 4145 3 a a DT 29007 4145 4 greased grease VBN 29007 4145 5 basin basin NN 29007 4145 6 for for IN 29007 4145 7 two two CD 29007 4145 8 hours hour NNS 29007 4145 9 . . . 29007 4146 1 Ground Ground NNP 29007 4146 2 - - HYPH 29007 4146 3 Barley Barley NNP 29007 4146 4 Pudding Pudding NNP 29007 4146 5 . . . 29007 4147 1 _ _ NNP 29007 4147 2 Ingredients_--1 Ingredients_--1 NNP 29007 4147 3 tablespoonful tablespoonful NNP 29007 4147 4 of of IN 29007 4147 5 ground ground NN 29007 4147 6 barley barley NN 29007 4147 7 . . . 29007 4148 1 ½ ½ JJ 29007 4148 2 pint pint NN 29007 4148 3 of of IN 29007 4148 4 milk milk NN 29007 4148 5 . . . 29007 4149 1 1 1 CD 29007 4149 2 tablespoonful tablespoonful JJ 29007 4149 3 of of IN 29007 4149 4 moist moist JJ 29007 4149 5 sugar sugar NN 29007 4149 6 . . . 29007 4150 1 1 1 CD 29007 4150 2 egg egg NN 29007 4150 3 . . . 29007 4151 1 _ _ NNP 29007 4151 2 Method._--Mix Method._--Mix NNP 29007 4151 3 the the DT 29007 4151 4 barley barley NN 29007 4151 5 smoothly smoothly RB 29007 4151 6 with with IN 29007 4151 7 the the DT 29007 4151 8 milk milk NN 29007 4151 9 . . . 29007 4152 1 Put put VB 29007 4152 2 it -PRON- PRP 29007 4152 3 into into IN 29007 4152 4 a a DT 29007 4152 5 saucepan saucepan NN 29007 4152 6 with with IN 29007 4152 7 the the DT 29007 4152 8 sugar sugar NN 29007 4152 9 , , , 29007 4152 10 and and CC 29007 4152 11 bring bring VB 29007 4152 12 to to IN 29007 4152 13 the the DT 29007 4152 14 boil boil NN 29007 4152 15 , , , 29007 4152 16 stirring stir VBG 29007 4152 17 all all PDT 29007 4152 18 the the DT 29007 4152 19 time time NN 29007 4152 20 . . . 29007 4153 1 Then then RB 29007 4153 2 let let VB 29007 4153 3 it -PRON- PRP 29007 4153 4 simmer simmer VB 29007 4153 5 for for IN 29007 4153 6 fifteen fifteen CD 29007 4153 7 minutes minute NNS 29007 4153 8 . . . 29007 4154 1 Remove remove VB 29007 4154 2 from from IN 29007 4154 3 the the DT 29007 4154 4 fire fire NN 29007 4154 5 , , , 29007 4154 6 and and CC 29007 4154 7 beat beat VBD 29007 4154 8 in in IN 29007 4154 9 the the DT 29007 4154 10 yolk yolk NN 29007 4154 11 of of IN 29007 4154 12 the the DT 29007 4154 13 egg egg NN 29007 4154 14 . . . 29007 4155 1 Whip whip VB 29007 4155 2 the the DT 29007 4155 3 white white NN 29007 4155 4 up up RP 29007 4155 5 stiffly stiffly RB 29007 4155 6 , , , 29007 4155 7 and and CC 29007 4155 8 stir stir VB 29007 4155 9 in in RP 29007 4155 10 lightly lightly RB 29007 4155 11 . . . 29007 4156 1 Pour pour VB 29007 4156 2 the the DT 29007 4156 3 mixture mixture NN 29007 4156 4 into into IN 29007 4156 5 a a DT 29007 4156 6 buttered butter VBN 29007 4156 7 pie pie NN 29007 4156 8 - - HYPH 29007 4156 9 dish dish NN 29007 4156 10 , , , 29007 4156 11 and and CC 29007 4156 12 bake bake VB 29007 4156 13 for for IN 29007 4156 14 fifteen fifteen CD 29007 4156 15 minutes minute NNS 29007 4156 16 . . . 29007 4157 1 Steamed Steamed NNP 29007 4157 2 Semolina Semolina NNP 29007 4157 3 Pudding Pudding NNP 29007 4157 4 . . . 29007 4158 1 _ _ NNP 29007 4158 2 Ingredients_--3 Ingredients_--3 NNP 29007 4158 3   _SP 29007 4158 4 oz oz UH 29007 4158 5 . . . 29007 4159 1 of of IN 29007 4159 2 semolina semolina NNP 29007 4159 3 . . . 29007 4160 1 1 1 CD 29007 4160 2 pint pint NN 29007 4160 3 of of IN 29007 4160 4 milk milk NN 29007 4160 5 . . . 29007 4161 1 2 2 CD 29007 4161 2 eggs egg NNS 29007 4161 3 . . . 29007 4162 1 2 2 LS 29007 4162 2   _SP 29007 4162 3 oz oz UH 29007 4162 4 . . . 29007 4163 1 of of IN 29007 4163 2 moist moist NNP 29007 4163 3 sugar sugar NN 29007 4163 4 . . . 29007 4164 1 A a DT 29007 4164 2 little little JJ 29007 4164 3 flavouring flavouring NN 29007 4164 4 essence essence NN 29007 4164 5 . . . 29007 4165 1 _ _ NNP 29007 4165 2 Method._--Boil Method._--Boil NNP 29007 4165 3 the the DT 29007 4165 4 semolina semolina NN 29007 4165 5 in in IN 29007 4165 6 the the DT 29007 4165 7 milk milk NN 29007 4165 8 , , , 29007 4165 9 with with IN 29007 4165 10 the the DT 29007 4165 11 sugar sugar NN 29007 4165 12 , , , 29007 4165 13 until until IN 29007 4165 14 quite quite RB 29007 4165 15 soft soft JJ 29007 4165 16 . . . 29007 4166 1 Then then RB 29007 4166 2 add add VB 29007 4166 3 the the DT 29007 4166 4 flavouring flavour VBG 29007 4166 5 essence essence NN 29007 4166 6 and and CC 29007 4166 7 the the DT 29007 4166 8 yolks yolk NNS 29007 4166 9 of of IN 29007 4166 10 the the DT 29007 4166 11 two two CD 29007 4166 12 eggs egg NNS 29007 4166 13 . . . 29007 4167 1 Beat beat VB 29007 4167 2 the the DT 29007 4167 3 whites white NNS 29007 4167 4 up up RP 29007 4167 5 stiffly stiffly RB 29007 4167 6 and and CC 29007 4167 7 mix mix VB 29007 4167 8 them -PRON- PRP 29007 4167 9 in in RP 29007 4167 10 lightly lightly RB 29007 4167 11 . . . 29007 4168 1 Pour pour VB 29007 4168 2 the the DT 29007 4168 3 mixture mixture NN 29007 4168 4 into into IN 29007 4168 5 a a DT 29007 4168 6 greased grease VBN 29007 4168 7 pudding pudding NN 29007 4168 8 - - HYPH 29007 4168 9 mould mould NN 29007 4168 10 , , , 29007 4168 11 and and CC 29007 4168 12 steam steam VB 29007 4168 13 for for IN 29007 4168 14 one one CD 29007 4168 15 hour hour NN 29007 4168 16 . . . 29007 4169 1 Albert Albert NNP 29007 4169 2 Puddings Puddings NNP 29007 4169 3 . . . 29007 4170 1 _ _ NNP 29007 4170 2 Ingredients_--4 Ingredients_--4 NNP 29007 4170 3   _SP 29007 4170 4 oz oz UH 29007 4170 5 . . . 29007 4171 1 of of IN 29007 4171 2 flour flour NN 29007 4171 3 . . . 29007 4172 1 4 4 LS 29007 4172 2   _SP 29007 4172 3 oz oz UH 29007 4172 4 . . . 29007 4173 1 of of IN 29007 4173 2 butter butter NN 29007 4173 3 . . . 29007 4174 1 4 4 LS 29007 4174 2   _SP 29007 4174 3 oz oz UH 29007 4174 4 . . . 29007 4175 1 of of IN 29007 4175 2 castor castor NN 29007 4175 3 sugar sugar NN 29007 4175 4 . . . 29007 4176 1 2 2 CD 29007 4176 2 eggs egg NNS 29007 4176 3 . . . 29007 4177 1 A a DT 29007 4177 2 few few JJ 29007 4177 3 drops drop NNS 29007 4177 4 of of IN 29007 4177 5 vanilla vanilla NN 29007 4177 6 flavouring flavouring NN 29007 4177 7 . . . 29007 4178 1 _ _ NNP 29007 4178 2 Method._--Work method._--work CD 29007 4178 3 the the DT 29007 4178 4 butter butter NN 29007 4178 5 to to IN 29007 4178 6 a a DT 29007 4178 7 cream cream NN 29007 4178 8 in in IN 29007 4178 9 a a DT 29007 4178 10 basin basin NN 29007 4178 11 , , , 29007 4178 12 and and CC 29007 4178 13 beat beat VBD 29007 4178 14 in in IN 29007 4178 15 the the DT 29007 4178 16 flour flour NN 29007 4178 17 , , , 29007 4178 18 sugar sugar NN 29007 4178 19 , , , 29007 4178 20 and and CC 29007 4178 21 eggs egg VBZ 29007 4178 22 smoothly smoothly RB 29007 4178 23 . . . 29007 4179 1 Add add VB 29007 4179 2 the the DT 29007 4179 3 flavouring flavour VBG 29007 4179 4 essence essence NN 29007 4179 5 . . . 29007 4180 1 Put put VB 29007 4180 2 the the DT 29007 4180 3 mixture mixture NN 29007 4180 4 into into IN 29007 4180 5 well well RB 29007 4180 6 - - HYPH 29007 4180 7 greased grease VBN 29007 4180 8 cups cup NNS 29007 4180 9 and and CC 29007 4180 10 bake bake NN 29007 4180 11 for for IN 29007 4180 12 about about RB 29007 4180 13 half half PDT 29007 4180 14 an an DT 29007 4180 15 hour hour NN 29007 4180 16 . . . 29007 4181 1 Serve serve VB 29007 4181 2 with with IN 29007 4181 3 sweet sweet JJ 29007 4181 4 sauce sauce NN 29007 4181 5 . . . 29007 4182 1 Pearl Pearl NNP 29007 4182 2 - - HYPH 29007 4182 3 Barley Barley NNP 29007 4182 4 Pudding Pudding NNP 29007 4182 5 . . . 29007 4183 1 _ _ NNP 29007 4183 2 Ingredients_--1 Ingredients_--1 NNP 29007 4183 3   _SP 29007 4183 4 oz oz NNP 29007 4183 5 . . . 29007 4184 1 of of IN 29007 4184 2 pearl pearl NNP 29007 4184 3 barley barley NNP 29007 4184 4 . . . 29007 4185 1 1 1 CD 29007 4185 2 pint pint NN 29007 4185 3 of of IN 29007 4185 4 milk milk NN 29007 4185 5 . . . 29007 4186 1 2 2 LS 29007 4186 2   _SP 29007 4186 3 oz oz UH 29007 4186 4 . . . 29007 4187 1 of of IN 29007 4187 2 moist moist NNP 29007 4187 3 sugar sugar NN 29007 4187 4 . . . 29007 4188 1 _ _ NNP 29007 4188 2 Method._--Put Method._--Put NNP 29007 4188 3 the the DT 29007 4188 4 barley barley NN 29007 4188 5 to to TO 29007 4188 6 soak soak VB 29007 4188 7 in in IN 29007 4188 8 cold cold JJ 29007 4188 9 water water NN 29007 4188 10 all all DT 29007 4188 11 night night NN 29007 4188 12 . . . 29007 4189 1 Then then RB 29007 4189 2 pour pour VB 29007 4189 3 away away RB 29007 4189 4 the the DT 29007 4189 5 water water NN 29007 4189 6 and and CC 29007 4189 7 put put VBD 29007 4189 8 the the DT 29007 4189 9 barley barley NN 29007 4189 10 into into IN 29007 4189 11 a a DT 29007 4189 12 pie pie NN 29007 4189 13 - - HYPH 29007 4189 14 dish dish NN 29007 4189 15 . . . 29007 4190 1 Add add VB 29007 4190 2 the the DT 29007 4190 3 sugar sugar NN 29007 4190 4 and and CC 29007 4190 5 milk milk NN 29007 4190 6 ; ; , 29007 4190 7 and and CC 29007 4190 8 bake bake VB 29007 4190 9 in in RP 29007 4190 10 a a DT 29007 4190 11 moderate moderate JJ 29007 4190 12 oven oven NN 29007 4190 13 for for IN 29007 4190 14 three three CD 29007 4190 15 hours hour NNS 29007 4190 16 . . . 29007 4191 1 Baked Baked NNP 29007 4191 2 Lemon Lemon NNP 29007 4191 3 Pudding Pudding NNP 29007 4191 4 . . . 29007 4192 1 _ _ NNP 29007 4192 2 Ingredients_--1 Ingredients_--1 NNP 29007 4192 3 pint pint NN 29007 4192 4 of of IN 29007 4192 5 milk milk NN 29007 4192 6 . . . 29007 4193 1 3 3 LS 29007 4193 2   _SP 29007 4193 3 oz oz UH 29007 4193 4 . . . 29007 4194 1 of of IN 29007 4194 2 bread bread NN 29007 4194 3 - - HYPH 29007 4194 4 crumbs crumb NNS 29007 4194 5 . . . 29007 4195 1 1 1 CD 29007 4195 2 egg egg NN 29007 4195 3 . . . 29007 4196 1 3 3 LS 29007 4196 2   _SP 29007 4196 3 oz oz UH 29007 4196 4 . . . 29007 4197 1 of of IN 29007 4197 2 moist moist NNP 29007 4197 3 sugar sugar NN 29007 4197 4 . . . 29007 4198 1 The the DT 29007 4198 2 juice juice NN 29007 4198 3 of of IN 29007 4198 4 a a DT 29007 4198 5 lemon lemon NN 29007 4198 6 and and CC 29007 4198 7 half half PDT 29007 4198 8 the the DT 29007 4198 9 rind rind NN 29007 4198 10 , , , 29007 4198 11 grated grate VBD 29007 4198 12 . . . 29007 4199 1 _ _ NNP 29007 4199 2 Method._--Put method._--put CD 29007 4199 3 the the DT 29007 4199 4 crumbs crumb NNS 29007 4199 5 into into IN 29007 4199 6 a a DT 29007 4199 7 basin basin NN 29007 4199 8 . . . 29007 4200 1 Boil boil VB 29007 4200 2 the the DT 29007 4200 3 milk milk NN 29007 4200 4 with with IN 29007 4200 5 the the DT 29007 4200 6 butter butter NN 29007 4200 7 and and CC 29007 4200 8 sugar sugar NN 29007 4200 9 , , , 29007 4200 10 and and CC 29007 4200 11 pour pour VB 29007 4200 12 it -PRON- PRP 29007 4200 13 over over IN 29007 4200 14 the the DT 29007 4200 15 crumbs crumb NNS 29007 4200 16 . . . 29007 4201 1 Stir stir VB 29007 4201 2 in in IN 29007 4201 3 the the DT 29007 4201 4 egg egg NN 29007 4201 5 , , , 29007 4201 6 well well RB 29007 4201 7 beaten beat VBN 29007 4201 8 ; ; : 29007 4201 9 add add VB 29007 4201 10 the the DT 29007 4201 11 lemon lemon NN 29007 4201 12 rind rind NN 29007 4201 13 and and CC 29007 4201 14 juice juice NN 29007 4201 15 . . . 29007 4202 1 Pour pour VB 29007 4202 2 it -PRON- PRP 29007 4202 3 into into IN 29007 4202 4 a a DT 29007 4202 5 greased grease VBN 29007 4202 6 pie pie NN 29007 4202 7 - - HYPH 29007 4202 8 dish dish NN 29007 4202 9 , , , 29007 4202 10 and and CC 29007 4202 11 bake bake VB 29007 4202 12 in in RP 29007 4202 13 a a DT 29007 4202 14 moderate moderate JJ 29007 4202 15 oven oven NN 29007 4202 16 until until IN 29007 4202 17 set set NN 29007 4202 18 . . . 29007 4203 1 West west JJ 29007 4203 2 - - HYPH 29007 4203 3 of of IN 29007 4203 4 - - HYPH 29007 4203 5 England England NNP 29007 4203 6 Pudding Pudding NNP 29007 4203 7 . . . 29007 4204 1 _ _ NNP 29007 4204 2 Ingredients_--3 Ingredients_--3 NNP 29007 4204 3 tablespoonfuls tablespoonful NNS 29007 4204 4 of of IN 29007 4204 5 sago sago NNP 29007 4204 6 . . . 29007 4205 1 6 6 CD 29007 4205 2 small small JJ 29007 4205 3 apples apple NNS 29007 4205 4 . . . 29007 4206 1 1 1 CD 29007 4206 2 quart quart NN 29007 4206 3 of of IN 29007 4206 4 milk milk NN 29007 4206 5 . . . 29007 4207 1 3 3 LS 29007 4207 2   _SP 29007 4207 3 oz oz UH 29007 4207 4 . . . 29007 4208 1 of of IN 29007 4208 2 moist moist NNP 29007 4208 3 sugar sugar NN 29007 4208 4 . . . 29007 4209 1 _ _ NNP 29007 4209 2 Method._--Soak Method._--Soak NNP 29007 4209 3 the the DT 29007 4209 4 sago sago NN 29007 4209 5 in in IN 29007 4209 6 cold cold JJ 29007 4209 7 water water NN 29007 4209 8 for for IN 29007 4209 9 an an DT 29007 4209 10 hour hour NN 29007 4209 11 . . . 29007 4210 1 Then then RB 29007 4210 2 simmer simmer VB 29007 4210 3 it -PRON- PRP 29007 4210 4 in in IN 29007 4210 5 the the DT 29007 4210 6 milk milk NN 29007 4210 7 , , , 29007 4210 8 with with IN 29007 4210 9 the the DT 29007 4210 10 sugar sugar NN 29007 4210 11 , , , 29007 4210 12 for for IN 29007 4210 13 twenty twenty CD 29007 4210 14 minutes minute NNS 29007 4210 15 . . . 29007 4211 1 Peel peel VB 29007 4211 2 and and CC 29007 4211 3 core core VB 29007 4211 4 the the DT 29007 4211 5 apples apple NNS 29007 4211 6 . . . 29007 4212 1 Place place VB 29007 4212 2 them -PRON- PRP 29007 4212 3 in in IN 29007 4212 4 a a DT 29007 4212 5 buttered butter VBN 29007 4212 6 pie pie NN 29007 4212 7 - - HYPH 29007 4212 8 dish dish NN 29007 4212 9 , , , 29007 4212 10 and and CC 29007 4212 11 pour pour VB 29007 4212 12 the the DT 29007 4212 13 sago sago NN 29007 4212 14 over over IN 29007 4212 15 them -PRON- PRP 29007 4212 16 . . . 29007 4213 1 Bake bake VB 29007 4213 2 in in IN 29007 4213 3 a a DT 29007 4213 4 moderate moderate JJ 29007 4213 5 oven oven NN 29007 4213 6 for for IN 29007 4213 7 about about RB 29007 4213 8 one one CD 29007 4213 9 hour hour NN 29007 4213 10 . . . 29007 4214 1 Pancakes pancake NNS 29007 4214 2 . . . 29007 4215 1 _ _ NNP 29007 4215 2 Ingredients_--½ Ingredients_--½ NNP 29007 4215 3   _SP 29007 4215 4 lb lb XX 29007 4215 5 . . . 29007 4216 1 of of IN 29007 4216 2 flour flour NN 29007 4216 3 . . . 29007 4217 1 2 2 CD 29007 4217 2 eggs egg NNS 29007 4217 3 . . . 29007 4218 1 1 1 CD 29007 4218 2 pint pint NN 29007 4218 3 of of IN 29007 4218 4 milk milk NN 29007 4218 5 . . . 29007 4219 1 Some some DT 29007 4219 2 lard lard NN 29007 4219 3 , , , 29007 4219 4 or or CC 29007 4219 5 dripping dripping JJ 29007 4219 6 , , , 29007 4219 7 for for IN 29007 4219 8 frying fry VBG 29007 4219 9 . . . 29007 4220 1 _ _ NNP 29007 4220 2 Method._--Put Method._--Put NNP 29007 4220 3 the the DT 29007 4220 4 flour flour NN 29007 4220 5 into into IN 29007 4220 6 a a DT 29007 4220 7 basin basin NN 29007 4220 8 , , , 29007 4220 9 add add VB 29007 4220 10 to to IN 29007 4220 11 it -PRON- PRP 29007 4220 12 a a DT 29007 4220 13 pinch pinch NN 29007 4220 14 of of IN 29007 4220 15 salt salt NN 29007 4220 16 . . . 29007 4221 1 Make make VB 29007 4221 2 a a DT 29007 4221 3 well well NN 29007 4221 4 in in IN 29007 4221 5 the the DT 29007 4221 6 middle middle NN 29007 4221 7 and and CC 29007 4221 8 put put VBD 29007 4221 9 the the DT 29007 4221 10 two two CD 29007 4221 11 eggs egg NNS 29007 4221 12 into into IN 29007 4221 13 it -PRON- PRP 29007 4221 14 ; ; : 29007 4221 15 mix mix VB 29007 4221 16 them -PRON- PRP 29007 4221 17 smoothly smoothly RB 29007 4221 18 with with IN 29007 4221 19 the the DT 29007 4221 20 flour flour NN 29007 4221 21 ; ; : 29007 4221 22 and and CC 29007 4221 23 add add VB 29007 4221 24 the the DT 29007 4221 25 milk milk NN 29007 4221 26 very very RB 29007 4221 27 gradually gradually RB 29007 4221 28 . . . 29007 4222 1 Melt melt VB 29007 4222 2 the the DT 29007 4222 3 lard lard NN 29007 4222 4 , , , 29007 4222 5 or or CC 29007 4222 6 dripping dripping JJ 29007 4222 7 . . . 29007 4223 1 Well well UH 29007 4223 2 season season VB 29007 4223 3 a a DT 29007 4223 4 small small JJ 29007 4223 5 frying frying NN 29007 4223 6 - - HYPH 29007 4223 7 pan pan NN 29007 4223 8 , , , 29007 4223 9 about about IN 29007 4223 10 the the DT 29007 4223 11 size size NN 29007 4223 12 of of IN 29007 4223 13 a a DT 29007 4223 14 cheese cheese NN 29007 4223 15 plate plate NN 29007 4223 16 . . . 29007 4224 1 Put put VB 29007 4224 2 into into IN 29007 4224 3 it -PRON- PRP 29007 4224 4 a a DT 29007 4224 5 teaspoonful teaspoonful NN 29007 4224 6 of of IN 29007 4224 7 the the DT 29007 4224 8 melted melted JJ 29007 4224 9 fat fat NN 29007 4224 10 , , , 29007 4224 11 and and CC 29007 4224 12 let let VB 29007 4224 13 it -PRON- PRP 29007 4224 14 run run VB 29007 4224 15 well well RB 29007 4224 16 over over IN 29007 4224 17 the the DT 29007 4224 18 pan pan NN 29007 4224 19 . . . 29007 4225 1 Then then RB 29007 4225 2 pour pour VB 29007 4225 3 in in RP 29007 4225 4 enough enough JJ 29007 4225 5 batter batter NN 29007 4225 6 to to TO 29007 4225 7 cover cover VB 29007 4225 8 the the DT 29007 4225 9 pan pan NN 29007 4225 10 thinly thinly RB 29007 4225 11 , , , 29007 4225 12 and and CC 29007 4225 13 fry fry VB 29007 4225 14 it -PRON- PRP 29007 4225 15 brown brown JJ 29007 4225 16 , , , 29007 4225 17 shaking shake VBG 29007 4225 18 the the DT 29007 4225 19 pan pan NN 29007 4225 20 occasionally occasionally RB 29007 4225 21 to to TO 29007 4225 22 keep keep VB 29007 4225 23 it -PRON- PRP 29007 4225 24 from from IN 29007 4225 25 burning burn VBG 29007 4225 26 . . . 29007 4226 1 Then then RB 29007 4226 2 toss toss VB 29007 4226 3 it -PRON- PRP 29007 4226 4 on on RP 29007 4226 5 to to IN 29007 4226 6 the the DT 29007 4226 7 other other JJ 29007 4226 8 side side NN 29007 4226 9 ; ; : 29007 4226 10 and and CC 29007 4226 11 , , , 29007 4226 12 when when WRB 29007 4226 13 that that DT 29007 4226 14 is be VBZ 29007 4226 15 fried fry VBN 29007 4226 16 , , , 29007 4226 17 turn turn VB 29007 4226 18 it -PRON- PRP 29007 4226 19 on on RP 29007 4226 20 to to IN 29007 4226 21 kitchen kitchen NN 29007 4226 22 paper paper NN 29007 4226 23 . . . 29007 4227 1 Sprinkle sprinkle VB 29007 4227 2 with with IN 29007 4227 3 sugar sugar NN 29007 4227 4 and and CC 29007 4227 5 lemon lemon NN 29007 4227 6 juice juice NN 29007 4227 7 and and CC 29007 4227 8 roll roll VB 29007 4227 9 it -PRON- PRP 29007 4227 10 up up RP 29007 4227 11 . . . 29007 4228 1 Keep keep VB 29007 4228 2 it -PRON- PRP 29007 4228 3 hot hot JJ 29007 4228 4 while while IN 29007 4228 5 the the DT 29007 4228 6 remainder remainder NN 29007 4228 7 of of IN 29007 4228 8 the the DT 29007 4228 9 batter batter NN 29007 4228 10 is be VBZ 29007 4228 11 fried fry VBN 29007 4228 12 in in IN 29007 4228 13 the the DT 29007 4228 14 same same JJ 29007 4228 15 way way NN 29007 4228 16 . . . 29007 4229 1 If if IN 29007 4229 2 the the DT 29007 4229 3 maker maker NN 29007 4229 4 can can MD 29007 4229 5 not not RB 29007 4229 6 toss toss VB 29007 4229 7 the the DT 29007 4229 8 pancakes pancake NNS 29007 4229 9 well well RB 29007 4229 10 , , , 29007 4229 11 they -PRON- PRP 29007 4229 12 may may MD 29007 4229 13 be be VB 29007 4229 14 turned turn VBN 29007 4229 15 with with IN 29007 4229 16 a a DT 29007 4229 17 broad broad RB 29007 4229 18 - - HYPH 29007 4229 19 bladed blade VBN 29007 4229 20 knife knife NN 29007 4229 21 . . . 29007 4230 1 If if IN 29007 4230 2 they -PRON- PRP 29007 4230 3 are be VBP 29007 4230 4 fried fry VBN 29007 4230 5 in in IN 29007 4230 6 a a DT 29007 4230 7 larger large JJR 29007 4230 8 pan pan NN 29007 4230 9 , , , 29007 4230 10 more more JJR 29007 4230 11 fat fat NN 29007 4230 12 must must MD 29007 4230 13 be be VB 29007 4230 14 used use VBN 29007 4230 15 . . . 29007 4231 1 Railway Railway NNP 29007 4231 2 Pudding Pudding NNP 29007 4231 3 . . . 29007 4232 1 _ _ NNP 29007 4232 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 4232 3   _SP 29007 4232 4 lb lb XX 29007 4232 5 . . . 29007 4233 1 of of IN 29007 4233 2 flour flour NN 29007 4233 3 . . . 29007 4234 1 2 2 LS 29007 4234 2   _SP 29007 4234 3 oz oz UH 29007 4234 4 . . . 29007 4235 1 of of IN 29007 4235 2 castor castor NN 29007 4235 3 sugar sugar NN 29007 4235 4 . . . 29007 4236 1 2 2 CD 29007 4236 2 eggs egg NNS 29007 4236 3 . . . 29007 4237 1 ½ ½ JJ 29007 4237 2 pint pint NN 29007 4237 3 of of IN 29007 4237 4 milk milk NN 29007 4237 5 . . . 29007 4238 1 2 2 CD 29007 4238 2 teaspoonfuls teaspoonful NNS 29007 4238 3 of of IN 29007 4238 4 baking bake VBG 29007 4238 5 powder powder NN 29007 4238 6 . . . 29007 4239 1 _ _ NNP 29007 4239 2 Method._--Mix Method._--Mix NNP 29007 4239 3 the the DT 29007 4239 4 flour flour NN 29007 4239 5 , , , 29007 4239 6 sugar sugar NN 29007 4239 7 , , , 29007 4239 8 and and CC 29007 4239 9 baking baking NN 29007 4239 10 powder powder NN 29007 4239 11 in in IN 29007 4239 12 a a DT 29007 4239 13 basin basin NN 29007 4239 14 . . . 29007 4240 1 Beat beat VB 29007 4240 2 the the DT 29007 4240 3 eggs egg NNS 29007 4240 4 well well JJ 29007 4240 5 with with IN 29007 4240 6 the the DT 29007 4240 7 milk milk NN 29007 4240 8 , , , 29007 4240 9 and and CC 29007 4240 10 mix mix VB 29007 4240 11 the the DT 29007 4240 12 pudding pudding NN 29007 4240 13 with with IN 29007 4240 14 them -PRON- PRP 29007 4240 15 . . . 29007 4241 1 Pour pour VB 29007 4241 2 into into IN 29007 4241 3 a a DT 29007 4241 4 well well RB 29007 4241 5 - - HYPH 29007 4241 6 greased grease VBN 29007 4241 7 Yorkshire yorkshire NN 29007 4241 8 - - HYPH 29007 4241 9 pudding pudde VBG 29007 4241 10 tin tin NN 29007 4241 11 ; ; : 29007 4241 12 and and CC 29007 4241 13 bake bake VB 29007 4241 14 for for IN 29007 4241 15 about about RB 29007 4241 16 thirty thirty CD 29007 4241 17 minutes minute NNS 29007 4241 18 . . . 29007 4242 1 When when WRB 29007 4242 2 done do VBN 29007 4242 3 , , , 29007 4242 4 turn turn VB 29007 4242 5 out out RP 29007 4242 6 and and CC 29007 4242 7 cut cut VBN 29007 4242 8 into into IN 29007 4242 9 squares square NNS 29007 4242 10 . . . 29007 4243 1 Dish dish VB 29007 4243 2 in in IN 29007 4243 3 a a DT 29007 4243 4 circle circle NN 29007 4243 5 , , , 29007 4243 6 with with IN 29007 4243 7 a a DT 29007 4243 8 little little JJ 29007 4243 9 jam jam NN 29007 4243 10 , , , 29007 4243 11 or or CC 29007 4243 12 treacle treacle NN 29007 4243 13 , , , 29007 4243 14 on on IN 29007 4243 15 each each DT 29007 4243 16 . . . 29007 4244 1 Poor Poor NNP 29007 4244 2 Knight Knight NNP 29007 4244 3 's 's POS 29007 4244 4 Pudding pudding NN 29007 4244 5 . . . 29007 4245 1 _ _ NNP 29007 4245 2 Ingredients_--Some ingredients_--some JJ 29007 4245 3 small small JJ 29007 4245 4 square square JJ 29007 4245 5 slices slice NNS 29007 4245 6 of of IN 29007 4245 7 stale stale JJ 29007 4245 8 bread bread NN 29007 4245 9 . . . 29007 4246 1 Castor castor NN 29007 4246 2 sugar sugar NN 29007 4246 3 . . . 29007 4247 1 _ _ NNP 29007 4247 2 Method._--Fry method._--fry CD 29007 4247 3 the the DT 29007 4247 4 bread bread NN 29007 4247 5 in in IN 29007 4247 6 hot hot JJ 29007 4247 7 fat fat NN 29007 4247 8 ( ( -LRB- 29007 4247 9 _ _ NNP 29007 4247 10 see see VBP 29007 4247 11 _ _ NNP 29007 4247 12 French French NNP 29007 4247 13 Frying Frying NNP 29007 4247 14 ) ) -RRB- 29007 4247 15 . . . 29007 4248 1 Drain drain VB 29007 4248 2 on on IN 29007 4248 3 kitchen kitchen NN 29007 4248 4 paper paper NN 29007 4248 5 . . . 29007 4249 1 Dish dish VB 29007 4249 2 in in IN 29007 4249 3 the the DT 29007 4249 4 form form NN 29007 4249 5 of of IN 29007 4249 6 a a DT 29007 4249 7 wreath wreath NN 29007 4249 8 , , , 29007 4249 9 the the DT 29007 4249 10 one one NN 29007 4249 11 leaning lean VBG 29007 4249 12 on on IN 29007 4249 13 the the DT 29007 4249 14 other other JJ 29007 4249 15 , , , 29007 4249 16 and and CC 29007 4249 17 put put VB 29007 4249 18 a a DT 29007 4249 19 little little JJ 29007 4249 20 jam jam NN 29007 4249 21 on on IN 29007 4249 22 each each DT 29007 4249 23 . . . 29007 4250 1 Gooseberry Gooseberry NNP 29007 4250 2 Fool Fool NNP 29007 4250 3 . . . 29007 4251 1 _ _ NNP 29007 4251 2 Ingredients_--1 Ingredients_--1 NNP 29007 4251 3 quart quart NNP 29007 4251 4 of of IN 29007 4251 5 gooseberries gooseberry NNS 29007 4251 6 . . . 29007 4252 1 ¾ ¾ NNP 29007 4252 2   _SP 29007 4252 3 lb lb XX 29007 4252 4 . . . 29007 4253 1 of of IN 29007 4253 2 moist moist NNP 29007 4253 3 sugar sugar NN 29007 4253 4 . . . 29007 4254 1 ½ ½ JJ 29007 4254 2 pint pint NN 29007 4254 3 of of IN 29007 4254 4 water water NN 29007 4254 5 . . . 29007 4255 1 1 1 CD 29007 4255 2 pint pint NN 29007 4255 3 of of IN 29007 4255 4 milk milk NN 29007 4255 5 or or CC 29007 4255 6 cream cream NN 29007 4255 7 . . . 29007 4256 1 _ _ NNP 29007 4256 2 Method._--Take method._--take XX 29007 4256 3 the the DT 29007 4256 4 tops top NNS 29007 4256 5 and and CC 29007 4256 6 stalks stalk NNS 29007 4256 7 from from IN 29007 4256 8 the the DT 29007 4256 9 gooseberries gooseberry NNS 29007 4256 10 , , , 29007 4256 11 and and CC 29007 4256 12 boil boil VB 29007 4256 13 them -PRON- PRP 29007 4256 14 with with IN 29007 4256 15 the the DT 29007 4256 16 sugar sugar NN 29007 4256 17 and and CC 29007 4256 18 water water NN 29007 4256 19 until until IN 29007 4256 20 soft soft JJ 29007 4256 21 . . . 29007 4257 1 Rub rub VB 29007 4257 2 them -PRON- PRP 29007 4257 3 through through IN 29007 4257 4 a a DT 29007 4257 5 hair hair NN 29007 4257 6 sieve sieve NN 29007 4257 7 . . . 29007 4258 1 Mix mix VB 29007 4258 2 in in IN 29007 4258 3 the the DT 29007 4258 4 milk milk NN 29007 4258 5 , , , 29007 4258 6 or or CC 29007 4258 7 cream cream NN 29007 4258 8 , , , 29007 4258 9 gradually gradually RB 29007 4258 10 ; ; : 29007 4258 11 and and CC 29007 4258 12 serve serve VB 29007 4258 13 on on IN 29007 4258 14 a a DT 29007 4258 15 glass glass NN 29007 4258 16 dish dish NN 29007 4258 17 . . . 29007 4259 1 Apricot Apricot NNP 29007 4259 2 Pudding Pudding NNP 29007 4259 3 . . . 29007 4260 1 _ _ NNP 29007 4260 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 4260 3   _SP 29007 4260 4 lb lb XX 29007 4260 5 . . . 29007 4261 1 of of IN 29007 4261 2 finely finely RB 29007 4261 3 - - HYPH 29007 4261 4 chopped chop VBN 29007 4261 5 suet suet NN 29007 4261 6 . . . 29007 4262 1 ½ ½ JJ 29007 4262 2   _SP 29007 4262 3 lb lb XX 29007 4262 4 . . . 29007 4263 1 of of IN 29007 4263 2 bread bread NN 29007 4263 3 - - HYPH 29007 4263 4 crumbs crumb NNS 29007 4263 5 . . . 29007 4264 1 3 3 CD 29007 4264 2 eggs egg NNS 29007 4264 3 . . . 29007 4265 1 8 8 CD 29007 4265 2 tablespoonfuls tablespoonful NNS 29007 4265 3 of of IN 29007 4265 4 apricot apricot NNP 29007 4265 5 jam jam NNP 29007 4265 6 . . . 29007 4266 1 1 1 CD 29007 4266 2 glass glass NN 29007 4266 3 of of IN 29007 4266 4 sherry sherry NNP 29007 4266 5 . . . 29007 4267 1 2 2 LS 29007 4267 2   _SP 29007 4267 3 oz oz UH 29007 4267 4 . . . 29007 4268 1 of of IN 29007 4268 2 sugar sugar NNP 29007 4268 3 . . . 29007 4269 1 _ _ NNP 29007 4269 2 Method._--Put Method._--Put NNP 29007 4269 3 the the DT 29007 4269 4 suet suet JJ 29007 4269 5 , , , 29007 4269 6 bread bread NN 29007 4269 7 - - HYPH 29007 4269 8 crumbs crumb NNS 29007 4269 9 , , , 29007 4269 10 and and CC 29007 4269 11 sugar sugar VB 29007 4269 12 into into IN 29007 4269 13 a a DT 29007 4269 14 basin basin NN 29007 4269 15 , , , 29007 4269 16 and and CC 29007 4269 17 mix mix VB 29007 4269 18 with with IN 29007 4269 19 the the DT 29007 4269 20 eggs egg NNS 29007 4269 21 , , , 29007 4269 22 well well RB 29007 4269 23 beaten beat VBN 29007 4269 24 , , , 29007 4269 25 apricot apricot NNP 29007 4269 26 and and CC 29007 4269 27 sherry sherry NNP 29007 4269 28 . . . 29007 4270 1 Put put VB 29007 4270 2 the the DT 29007 4270 3 mixture mixture NN 29007 4270 4 into into IN 29007 4270 5 a a DT 29007 4270 6 greased grease VBN 29007 4270 7 pudding pudding NN 29007 4270 8 - - HYPH 29007 4270 9 mould mould NN 29007 4270 10 and and CC 29007 4270 11 boil boil VB 29007 4270 12 for for IN 29007 4270 13 two two CD 29007 4270 14 hours hour NNS 29007 4270 15 . . . 29007 4271 1 Stale Stale NNP 29007 4271 2 - - HYPH 29007 4271 3 Bread Bread NNP 29007 4271 4 Pudding Pudding NNP 29007 4271 5 . . . 29007 4272 1 _ _ NNP 29007 4272 2 Ingredients_--½ Ingredients_--½ NNP 29007 4272 3   _SP 29007 4272 4 lb lb XX 29007 4272 5 . . . 29007 4273 1 scraps scrap NNS 29007 4273 2 of of IN 29007 4273 3 bread bread NN 29007 4273 4 . . . 29007 4274 1 1 1 CD 29007 4274 2 quart quart NN 29007 4274 3 of of IN 29007 4274 4 boiling boil VBG 29007 4274 5 milk milk NN 29007 4274 6 . . . 29007 4275 1 2 2 CD 29007 4275 2 eggs egg NNS 29007 4275 3 . . . 29007 4276 1 2 2 LS 29007 4276 2   _SP 29007 4276 3 oz oz UH 29007 4276 4 . . . 29007 4277 1 of of IN 29007 4277 2 sugar sugar NNP 29007 4277 3 . . . 29007 4278 1 ¼ ¼ NNP 29007 4278 2   _SP 29007 4278 3 lb lb XX 29007 4278 4 . . . 29007 4279 1 of of IN 29007 4279 2 currants currant NNS 29007 4279 3 . . . 29007 4280 1 _ _ NNP 29007 4280 2 Method._--Soak Method._--Soak NNP 29007 4280 3 the the DT 29007 4280 4 bread bread NN 29007 4280 5 in in IN 29007 4280 6 cold cold JJ 29007 4280 7 water water NN 29007 4280 8 until until IN 29007 4280 9 soft soft JJ 29007 4280 10 . . . 29007 4281 1 Squeeze squeeze VB 29007 4281 2 it -PRON- PRP 29007 4281 3 quite quite RB 29007 4281 4 dry dry JJ 29007 4281 5 , , , 29007 4281 6 and and CC 29007 4281 7 beat beat VBD 29007 4281 8 up up RP 29007 4281 9 with with IN 29007 4281 10 a a DT 29007 4281 11 fork fork NN 29007 4281 12 . . . 29007 4282 1 Pour pour VB 29007 4282 2 the the DT 29007 4282 3 boiling boiling NN 29007 4282 4 milk milk NN 29007 4282 5 over over RP 29007 4282 6 . . . 29007 4283 1 Stir stir VB 29007 4283 2 in in IN 29007 4283 3 the the DT 29007 4283 4 sugar sugar NN 29007 4283 5 and and CC 29007 4283 6 eggs egg NNS 29007 4283 7 , , , 29007 4283 8 well well RB 29007 4283 9 beaten beat VBN 29007 4283 10 . . . 29007 4284 1 Then then RB 29007 4284 2 stir stir VB 29007 4284 3 in in IN 29007 4284 4 the the DT 29007 4284 5 currants currant NNS 29007 4284 6 . . . 29007 4285 1 Bake bake VB 29007 4285 2 in in IN 29007 4285 3 a a DT 29007 4285 4 pie pie NN 29007 4285 5 - - HYPH 29007 4285 6 dish dish NN 29007 4285 7 for for IN 29007 4285 8 two two CD 29007 4285 9 hours hour NNS 29007 4285 10 . . . 29007 4286 1 Baked Baked NNP 29007 4286 2 Plum Plum NNP 29007 4286 3 Pudding Pudding NNP 29007 4286 4 . . . 29007 4287 1 _ _ NNP 29007 4287 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 4287 3   _SP 29007 4287 4 lb lb XX 29007 4287 5 . . . 29007 4288 1 of of IN 29007 4288 2 finely finely RB 29007 4288 3 - - HYPH 29007 4288 4 chopped chop VBN 29007 4288 5 suet suet NN 29007 4288 6 . . . 29007 4289 1 ¾ ¾ NNP 29007 4289 2   _SP 29007 4289 3 lb lb XX 29007 4289 4 . . . 29007 4290 1 of of IN 29007 4290 2 flour flour NN 29007 4290 3 . . . 29007 4291 1 ¼ ¼ NNP 29007 4291 2   _SP 29007 4291 3 lb lb XX 29007 4291 4 . . . 29007 4292 1 of of IN 29007 4292 2 raisins raisin NNS 29007 4292 3 , , , 29007 4292 4 stoned stone VBD 29007 4292 5 and and CC 29007 4292 6 chopped chop VBN 29007 4292 7 . . . 29007 4293 1 ¼ ¼ NNP 29007 4293 2   _SP 29007 4293 3 lb lb XX 29007 4293 4 . . . 29007 4294 1 of of IN 29007 4294 2 currants currant NNS 29007 4294 3 . . . 29007 4295 1 2 2 LS 29007 4295 2   _SP 29007 4295 3 oz oz UH 29007 4295 4 . . . 29007 4296 1 of of IN 29007 4296 2 candied candy VBN 29007 4296 3 peel peel NN 29007 4296 4 . . . 29007 4297 1 2 2 LS 29007 4297 2   _SP 29007 4297 3 oz oz UH 29007 4297 4 . . . 29007 4298 1 of of IN 29007 4298 2 moist moist NNP 29007 4298 3 sugar sugar NN 29007 4298 4 . . . 29007 4299 1 1 1 CD 29007 4299 2 egg egg NN 29007 4299 3 . . . 29007 4300 1 2 2 CD 29007 4300 2 teaspoonfuls teaspoonful NNS 29007 4300 3 of of IN 29007 4300 4 baking bake VBG 29007 4300 5 powder powder NN 29007 4300 6 . . . 29007 4301 1 1 1 CD 29007 4301 2 gill gill NN 29007 4301 3 , , , 29007 4301 4 or or CC 29007 4301 5 more more JJR 29007 4301 6 , , , 29007 4301 7 of of IN 29007 4301 8 milk milk NN 29007 4301 9 . . . 29007 4302 1 _ _ NNP 29007 4302 2 Method._--Put method._--put CD 29007 4302 3 all all PDT 29007 4302 4 the the DT 29007 4302 5 dry dry JJ 29007 4302 6 ingredients ingredient NNS 29007 4302 7 into into IN 29007 4302 8 a a DT 29007 4302 9 basin basin NN 29007 4302 10 , , , 29007 4302 11 and and CC 29007 4302 12 mix mix VB 29007 4302 13 with with IN 29007 4302 14 the the DT 29007 4302 15 egg egg NN 29007 4302 16 and and CC 29007 4302 17 milk milk NN 29007 4302 18 ; ; : 29007 4302 19 it -PRON- PRP 29007 4302 20 must must MD 29007 4302 21 be be VB 29007 4302 22 quite quite RB 29007 4302 23 stiff stiff JJ 29007 4302 24 . . . 29007 4303 1 Bake bake VB 29007 4303 2 in in RP 29007 4303 3 a a DT 29007 4303 4 greased grease VBN 29007 4303 5 baking baking NN 29007 4303 6 - - HYPH 29007 4303 7 tin tin NN 29007 4303 8 for for IN 29007 4303 9 one one CD 29007 4303 10 hour hour NN 29007 4303 11 . . . 29007 4304 1 For for IN 29007 4304 2 serving serve VBG 29007 4304 3 , , , 29007 4304 4 cut cut VBN 29007 4304 5 into into IN 29007 4304 6 squares square NNS 29007 4304 7 , , , 29007 4304 8 and and CC 29007 4304 9 dust dust VB 29007 4304 10 them -PRON- PRP 29007 4304 11 over over RP 29007 4304 12 with with IN 29007 4304 13 castor castor NN 29007 4304 14 sugar sugar NN 29007 4304 15 . . . 29007 4305 1 Treacle Treacle NNP 29007 4305 2 Pudding Pudding NNP 29007 4305 3 . . . 29007 4306 1 _ _ NNP 29007 4306 2 Ingredients_--1 Ingredients_--1 NNP 29007 4306 3   _SP 29007 4306 4 lb lb XX 29007 4306 5 . . . 29007 4307 1 of of IN 29007 4307 2 flour flour NN 29007 4307 3 . . . 29007 4308 1 ¼ ¼ NNP 29007 4308 2 lb lb IN 29007 4308 3 of of IN 29007 4308 4 finely finely RB 29007 4308 5 - - HYPH 29007 4308 6 chopped chop VBN 29007 4308 7 suet suet NN 29007 4308 8 . . . 29007 4309 1 ¼ ¼ NNP 29007 4309 2   _SP 29007 4309 3 lb lb XX 29007 4309 4 . . . 29007 4310 1 of of IN 29007 4310 2 treacle treacle NNP 29007 4310 3 . . . 29007 4311 1 ½ ½ JJ 29007 4311 2   _SP 29007 4311 3 oz oz UH 29007 4311 4 . . . 29007 4312 1 of of IN 29007 4312 2 ground ground NNP 29007 4312 3 ginger ginger NN 29007 4312 4 . . . 29007 4313 1 1 1 CD 29007 4313 2 egg egg NN 29007 4313 3 . . . 29007 4314 1 2 2 LS 29007 4314 2   _SP 29007 4314 3 oz oz UH 29007 4314 4 . . . 29007 4315 1 of of IN 29007 4315 2 moist moist NNP 29007 4315 3 sugar sugar NN 29007 4315 4 . . . 29007 4316 1 1½ 1½ CD 29007 4316 2 gill gill NN 29007 4316 3 of of IN 29007 4316 4 milk milk NN 29007 4316 5 . . . 29007 4317 1 1 1 CD 29007 4317 2 teaspoonful teaspoonful JJ 29007 4317 3 of of IN 29007 4317 4 baking bake VBG 29007 4317 5 powder powder NN 29007 4317 6 . . . 29007 4318 1 _ _ NNP 29007 4318 2 Method._--Put Method._--Put NNP 29007 4318 3 the the DT 29007 4318 4 dry dry JJ 29007 4318 5 ingredients ingredient NNS 29007 4318 6 into into IN 29007 4318 7 a a DT 29007 4318 8 basin basin NN 29007 4318 9 . . . 29007 4319 1 Mix mix VB 29007 4319 2 with with IN 29007 4319 3 the the DT 29007 4319 4 treacle treacle NN 29007 4319 5 and and CC 29007 4319 6 the the DT 29007 4319 7 egg egg NN 29007 4319 8 well well RB 29007 4319 9 beaten beat VBN 29007 4319 10 with with IN 29007 4319 11 the the DT 29007 4319 12 milk milk NN 29007 4319 13 . . . 29007 4320 1 Boil Boil NNP 29007 4320 2 in in IN 29007 4320 3 a a DT 29007 4320 4 greased grease VBN 29007 4320 5 basin basin NN 29007 4320 6 for for IN 29007 4320 7 four four CD 29007 4320 8 hours hour NNS 29007 4320 9 . . . 29007 4321 1 The the DT 29007 4321 2 egg egg NN 29007 4321 3 may may MD 29007 4321 4 be be VB 29007 4321 5 omitted omit VBN 29007 4321 6 , , , 29007 4321 7 if if IN 29007 4321 8 liked like VBN 29007 4321 9 . . . 29007 4322 1 Plum Plum NNP 29007 4322 2 Pudding Pudding NNP 29007 4322 3 . . . 29007 4323 1 _ _ NNP 29007 4323 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 4323 3   _SP 29007 4323 4 lb lb XX 29007 4323 5 . . . 29007 4324 1 of of IN 29007 4324 2 finely finely RB 29007 4324 3 - - HYPH 29007 4324 4 chopped chop VBN 29007 4324 5 suet suet NN 29007 4324 6 . . . 29007 4325 1 ¼ ¼ NNP 29007 4325 2   _SP 29007 4325 3 lb lb XX 29007 4325 4 . . . 29007 4326 1 of of IN 29007 4326 2 currants currant NNS 29007 4326 3 . . . 29007 4327 1 ¼ ¼ NNP 29007 4327 2   _SP 29007 4327 3 lb lb XX 29007 4327 4 . . . 29007 4328 1 of of IN 29007 4328 2 raisins raisin NNS 29007 4328 3 , , , 29007 4328 4 stoned stone VBD 29007 4328 5 and and CC 29007 4328 6 chopped chop VBN 29007 4328 7 . . . 29007 4329 1 6 6 CD 29007 4329 2   _SP 29007 4329 3 oz oz UH 29007 4329 4 . . . 29007 4330 1 of of IN 29007 4330 2 flour flour NN 29007 4330 3 . . . 29007 4331 1 6 6 CD 29007 4331 2   _SP 29007 4331 3 oz oz UH 29007 4331 4 . . . 29007 4332 1 of of IN 29007 4332 2 bread bread NN 29007 4332 3 - - HYPH 29007 4332 4 crumbs crumb NNS 29007 4332 5 . . . 29007 4333 1 2 2 LS 29007 4333 2   _SP 29007 4333 3 oz oz UH 29007 4333 4 . . . 29007 4334 1 of of IN 29007 4334 2 candied candy VBN 29007 4334 3 peel peel NN 29007 4334 4 . . . 29007 4335 1 3 3 LS 29007 4335 2   _SP 29007 4335 3 oz oz UH 29007 4335 4 . . . 29007 4336 1 of of IN 29007 4336 2 sugar sugar NNP 29007 4336 3 . . . 29007 4337 1 1 1 CD 29007 4337 2 gill gill NN 29007 4337 3 of of IN 29007 4337 4 milk milk NN 29007 4337 5 . . . 29007 4338 1 2 2 CD 29007 4338 2 eggs egg NNS 29007 4338 3 . . . 29007 4339 1 ½ ½ JJ 29007 4339 2 teaspoonful teaspoonful JJ 29007 4339 3 of of IN 29007 4339 4 baking bake VBG 29007 4339 5 powder powder NN 29007 4339 6 . . . 29007 4340 1 _ _ NNP 29007 4340 2 Method._--Put Method._--Put NNP 29007 4340 3 the the DT 29007 4340 4 dry dry JJ 29007 4340 5 ingredients ingredient NNS 29007 4340 6 into into IN 29007 4340 7 a a DT 29007 4340 8 basin basin NN 29007 4340 9 , , , 29007 4340 10 and and CC 29007 4340 11 mix mix VB 29007 4340 12 with with IN 29007 4340 13 the the DT 29007 4340 14 eggs egg NNS 29007 4340 15 and and CC 29007 4340 16 milk milk NN 29007 4340 17 , , , 29007 4340 18 well well RB 29007 4340 19 beaten beat VBN 29007 4340 20 together together RB 29007 4340 21 . . . 29007 4341 1 Boil Boil NNP 29007 4341 2 in in IN 29007 4341 3 a a DT 29007 4341 4 cloth cloth NN 29007 4341 5 or or CC 29007 4341 6 basin basin NN 29007 4341 7 for for IN 29007 4341 8 four four CD 29007 4341 9 hours hour NNS 29007 4341 10 . . . 29007 4342 1 Windsor Windsor NNP 29007 4342 2 Pudding Pudding NNP 29007 4342 3 . . . 29007 4343 1 _ _ NNP 29007 4343 2 Ingredients_--2 Ingredients_--2 NNP 29007 4343 3   _SP 29007 4343 4 oz oz UH 29007 4343 5 . . . 29007 4344 1 of of IN 29007 4344 2 semolina semolina NNP 29007 4344 3 . . . 29007 4345 1 1 1 CD 29007 4345 2   _SP 29007 4345 3 oz oz UH 29007 4345 4 . . . 29007 4346 1 of of IN 29007 4346 2 candied candy VBN 29007 4346 3 peel peel NN 29007 4346 4 . . . 29007 4347 1 ½ ½ JJ 29007 4347 2 pint pint NN 29007 4347 3 of of IN 29007 4347 4 milk milk NN 29007 4347 5 . . . 29007 4348 1 ¼ ¼ NNP 29007 4348 2   _SP 29007 4348 3 lb lb XX 29007 4348 4 . . . 29007 4349 1 of of IN 29007 4349 2 treacle treacle NNP 29007 4349 3 . . . 29007 4350 1 _ _ NNP 29007 4350 2 Method._--Mix Method._--Mix NNP 29007 4350 3 the the DT 29007 4350 4 milk milk NN 29007 4350 5 smoothly smoothly RB 29007 4350 6 with with IN 29007 4350 7 the the DT 29007 4350 8 semolina semolina NNP 29007 4350 9 . . . 29007 4351 1 Then then RB 29007 4351 2 put put VB 29007 4351 3 it -PRON- PRP 29007 4351 4 into into IN 29007 4351 5 a a DT 29007 4351 6 saucepan saucepan NN 29007 4351 7 and and CC 29007 4351 8 stir stir VB 29007 4351 9 until until IN 29007 4351 10 it -PRON- PRP 29007 4351 11 thickens thicken VBZ 29007 4351 12 . . . 29007 4352 1 Add add VB 29007 4352 2 the the DT 29007 4352 3 treacle treacle NN 29007 4352 4 and and CC 29007 4352 5 candied candy VBN 29007 4352 6 peel peel NN 29007 4352 7 ; ; : 29007 4352 8 pour pour VB 29007 4352 9 it -PRON- PRP 29007 4352 10 into into IN 29007 4352 11 a a DT 29007 4352 12 pie pie NN 29007 4352 13 - - HYPH 29007 4352 14 dish dish NN 29007 4352 15 . . . 29007 4353 1 Bake bake VB 29007 4353 2 for for IN 29007 4353 3 about about RB 29007 4353 4 thirty thirty CD 29007 4353 5 minutes minute NNS 29007 4353 6 . . . 29007 4354 1 Spring Spring NNP 29007 4354 2 Pudding Pudding NNP 29007 4354 3 . . . 29007 4355 1 _ _ NNP 29007 4355 2 Ingredients_--1 Ingredients_--1 NNP 29007 4355 3 pint pint NN 29007 4355 4 of of IN 29007 4355 5 gooseberries gooseberry NNS 29007 4355 6 . . . 29007 4356 1 ½ ½ JJ 29007 4356 2 pint pint NN 29007 4356 3 of of IN 29007 4356 4 milk milk NN 29007 4356 5 . . . 29007 4357 1 4 4 LS 29007 4357 2   _SP 29007 4357 3 oz oz UH 29007 4357 4 . . . 29007 4358 1 of of IN 29007 4358 2 moist moist NNP 29007 4358 3 sugar sugar NN 29007 4358 4 . . . 29007 4359 1 Slices slice NNS 29007 4359 2 of of IN 29007 4359 3 bread bread NN 29007 4359 4 - - HYPH 29007 4359 5 and and CC 29007 4359 6 - - HYPH 29007 4359 7 butter butter NN 29007 4359 8 . . . 29007 4360 1 _ _ NNP 29007 4360 2 Method._--Stew method._--stew CD 29007 4360 3 the the DT 29007 4360 4 gooseberries gooseberry NNS 29007 4360 5 with with IN 29007 4360 6 a a DT 29007 4360 7 very very RB 29007 4360 8 little little JJ 29007 4360 9 water water NN 29007 4360 10 and and CC 29007 4360 11 the the DT 29007 4360 12 sugar sugar NN 29007 4360 13 for for IN 29007 4360 14 ten ten CD 29007 4360 15 minutes minute NNS 29007 4360 16 . . . 29007 4361 1 Dip dip VB 29007 4361 2 the the DT 29007 4361 3 bread bread NN 29007 4361 4 into into IN 29007 4361 5 the the DT 29007 4361 6 milk milk NN 29007 4361 7 , , , 29007 4361 8 and and CC 29007 4361 9 lay lie VBD 29007 4361 10 a a DT 29007 4361 11 slice slice NN 29007 4361 12 at at IN 29007 4361 13 the the DT 29007 4361 14 bottom bottom NN 29007 4361 15 of of IN 29007 4361 16 a a DT 29007 4361 17 pie pie NN 29007 4361 18 - - HYPH 29007 4361 19 dish dish NN 29007 4361 20 . . . 29007 4362 1 Put put VB 29007 4362 2 a a DT 29007 4362 3 layer layer NN 29007 4362 4 of of IN 29007 4362 5 gooseberries gooseberry NNS 29007 4362 6 on on IN 29007 4362 7 it -PRON- PRP 29007 4362 8 . . . 29007 4363 1 Then then RB 29007 4363 2 another another DT 29007 4363 3 slice slice NN 29007 4363 4 of of IN 29007 4363 5 bread bread NN 29007 4363 6 - - HYPH 29007 4363 7 and and CC 29007 4363 8 - - HYPH 29007 4363 9 butter butter NN 29007 4363 10 and and CC 29007 4363 11 more more JJR 29007 4363 12 gooseberries gooseberry NNS 29007 4363 13 . . . 29007 4364 1 Continue continue VB 29007 4364 2 in in IN 29007 4364 3 this this DT 29007 4364 4 manner manner NN 29007 4364 5 until until IN 29007 4364 6 the the DT 29007 4364 7 dish dish NN 29007 4364 8 is be VBZ 29007 4364 9 full full JJ 29007 4364 10 . . . 29007 4365 1 Bake bake VB 29007 4365 2 gently gently RB 29007 4365 3 for for IN 29007 4365 4 one one CD 29007 4365 5 hour hour NN 29007 4365 6 . . . 29007 4366 1 Gingerbread Gingerbread NNP 29007 4366 2 Pudding Pudding NNP 29007 4366 3 . . . 29007 4367 1 _ _ NNP 29007 4367 2 Ingredients_--½ Ingredients_--½ NNP 29007 4367 3   _SP 29007 4367 4 lb lb XX 29007 4367 5 . . . 29007 4368 1 of of IN 29007 4368 2 flour flour NN 29007 4368 3 . . . 29007 4369 1 ½ ½ JJ 29007 4369 2   _SP 29007 4369 3 lb lb XX 29007 4369 4 . . . 29007 4370 1 of of IN 29007 4370 2 treacle treacle NNP 29007 4370 3 . . . 29007 4371 1 ¼ ¼ NNP 29007 4371 2   _SP 29007 4371 3 lb lb XX 29007 4371 4 . . . 29007 4372 1 of of IN 29007 4372 2 finely finely RB 29007 4372 3 chopped chop VBN 29007 4372 4 suet suet NN 29007 4372 5 . . . 29007 4373 1 3 3 CD 29007 4373 2 teaspoonfuls teaspoonful NNS 29007 4373 3 of of IN 29007 4373 4 ground ground NN 29007 4373 5 ginger ginger NN 29007 4373 6 . . . 29007 4374 1 ½ ½ JJ 29007 4374 2 teaspoonful teaspoonful JJ 29007 4374 3 of of IN 29007 4374 4 baking bake VBG 29007 4374 5 powder powder NN 29007 4374 6 . . . 29007 4375 1 2 2 LS 29007 4375 2   _SP 29007 4375 3 oz oz UH 29007 4375 4 . . . 29007 4376 1 of of IN 29007 4376 2 candied candy VBN 29007 4376 3 peel peel NN 29007 4376 4 . . . 29007 4377 1 1 1 CD 29007 4377 2 egg egg NN 29007 4377 3 . . . 29007 4378 1 A a DT 29007 4378 2 little little JJ 29007 4378 3 milk milk NN 29007 4378 4 . . . 29007 4379 1 _ _ NNP 29007 4379 2 Method._--Put Method._--Put NNP 29007 4379 3 the the DT 29007 4379 4 dry dry JJ 29007 4379 5 ingredients ingredient NNS 29007 4379 6 into into IN 29007 4379 7 a a DT 29007 4379 8 basin basin NN 29007 4379 9 . . . 29007 4380 1 Mix mix VB 29007 4380 2 with with IN 29007 4380 3 the the DT 29007 4380 4 egg egg NN 29007 4380 5 , , , 29007 4380 6 well well RB 29007 4380 7 beaten beat VBN 29007 4380 8 , , , 29007 4380 9 treacle treacle NN 29007 4380 10 and and CC 29007 4380 11 milk milk NN 29007 4380 12 . . . 29007 4381 1 Boil Boil NNP 29007 4381 2 in in IN 29007 4381 3 a a DT 29007 4381 4 greased grease VBN 29007 4381 5 basin basin NN 29007 4381 6 for for IN 29007 4381 7 three three CD 29007 4381 8 hours hour NNS 29007 4381 9 . . . 29007 4382 1 Economical Economical NNP 29007 4382 2 Bread Bread NNP 29007 4382 3 Pudding Pudding NNP 29007 4382 4 . . . 29007 4383 1 _ _ NNP 29007 4383 2 Ingredients_--½ Ingredients_--½ NNP 29007 4383 3   _SP 29007 4383 4 lb lb XX 29007 4383 5 . . . 29007 4384 1 of of IN 29007 4384 2 scraps scrap NNS 29007 4384 3 of of IN 29007 4384 4 bread bread NN 29007 4384 5 . . . 29007 4385 1 ¼ ¼ NNP 29007 4385 2   _SP 29007 4385 3 lb lb XX 29007 4385 4 . . . 29007 4386 1 of of IN 29007 4386 2 finely finely RB 29007 4386 3 - - HYPH 29007 4386 4 chopped chop VBN 29007 4386 5 suet suet NN 29007 4386 6 . . . 29007 4387 1 ¼ ¼ NNP 29007 4387 2   _SP 29007 4387 3 lb lb XX 29007 4387 4 . . . 29007 4388 1 of of IN 29007 4388 2 currants currant NNS 29007 4388 3 . . . 29007 4389 1 3 3 LS 29007 4389 2   _SP 29007 4389 3 oz oz UH 29007 4389 4 . . . 29007 4390 1 of of IN 29007 4390 2 moist moist NNP 29007 4390 3 sugar sugar NN 29007 4390 4 . . . 29007 4391 1 1 1 CD 29007 4391 2 egg egg NN 29007 4391 3 . . . 29007 4392 1 _ _ NNP 29007 4392 2 Method._--Soak Method._--Soak NNP 29007 4392 3 the the DT 29007 4392 4 bread bread NN 29007 4392 5 in in IN 29007 4392 6 cold cold JJ 29007 4392 7 water water NN 29007 4392 8 until until IN 29007 4392 9 soft soft JJ 29007 4392 10 ; ; : 29007 4392 11 squeeze squeeze VB 29007 4392 12 it -PRON- PRP 29007 4392 13 quite quite RB 29007 4392 14 dry dry JJ 29007 4392 15 . . . 29007 4393 1 Beat beat VB 29007 4393 2 it -PRON- PRP 29007 4393 3 up up RP 29007 4393 4 with with IN 29007 4393 5 a a DT 29007 4393 6 fork fork NN 29007 4393 7 . . . 29007 4394 1 Add add VB 29007 4394 2 to to IN 29007 4394 3 it -PRON- PRP 29007 4394 4 the the DT 29007 4394 5 suet suet NN 29007 4394 6 , , , 29007 4394 7 sugar sugar NN 29007 4394 8 , , , 29007 4394 9 and and CC 29007 4394 10 currants currant NNS 29007 4394 11 , , , 29007 4394 12 which which WDT 29007 4394 13 should should MD 29007 4394 14 be be VB 29007 4394 15 well well RB 29007 4394 16 washed wash VBN 29007 4394 17 and and CC 29007 4394 18 dried dry VBN 29007 4394 19 . . . 29007 4395 1 Mix mix VB 29007 4395 2 with with IN 29007 4395 3 the the DT 29007 4395 4 egg egg NN 29007 4395 5 , , , 29007 4395 6 well well RB 29007 4395 7 beaten beat VBN 29007 4395 8 . . . 29007 4396 1 Boil Boil NNP 29007 4396 2 in in IN 29007 4396 3 a a DT 29007 4396 4 greased grease VBN 29007 4396 5 basin basin NN 29007 4396 6 for for IN 29007 4396 7 an an DT 29007 4396 8 hour hour NN 29007 4396 9 . . . 29007 4397 1 Economical Economical NNP 29007 4397 2 Ginger Ginger NNP 29007 4397 3 Pudding Pudding NNP 29007 4397 4 . . . 29007 4398 1 _ _ NNP 29007 4398 2 Ingredients_--½ Ingredients_--½ NNP 29007 4398 3   _SP 29007 4398 4 lb lb XX 29007 4398 5 . . . 29007 4399 1 of of IN 29007 4399 2 scraps scrap NNS 29007 4399 3 of of IN 29007 4399 4 bread bread NN 29007 4399 5 . . . 29007 4400 1 ¼ ¼ NNP 29007 4400 2   _SP 29007 4400 3 lb lb XX 29007 4400 4 . . . 29007 4401 1 of of IN 29007 4401 2 finely finely RB 29007 4401 3 - - HYPH 29007 4401 4 chopped chop VBN 29007 4401 5 suet suet NN 29007 4401 6 . . . 29007 4402 1 2 2 LS 29007 4402 2   _SP 29007 4402 3 oz oz UH 29007 4402 4 . . . 29007 4403 1 of of IN 29007 4403 2 moist moist NNP 29007 4403 3 sugar sugar NN 29007 4403 4 . . . 29007 4404 1 2 2 CD 29007 4404 2 tablespoonfuls tablespoonful NNS 29007 4404 3 of of IN 29007 4404 4 treacle treacle NN 29007 4404 5 . . . 29007 4405 1 3 3 CD 29007 4405 2 teaspoonfuls teaspoonful NNS 29007 4405 3 of of IN 29007 4405 4 ground ground NN 29007 4405 5 ginger ginger NN 29007 4405 6 . . . 29007 4406 1 _ _ NNP 29007 4406 2 Method._--Soak Method._--Soak NNP 29007 4406 3 the the DT 29007 4406 4 bread bread NN 29007 4406 5 in in IN 29007 4406 6 cold cold JJ 29007 4406 7 water water NN 29007 4406 8 until until IN 29007 4406 9 quite quite RB 29007 4406 10 soft soft JJ 29007 4406 11 . . . 29007 4407 1 Squeeze squeeze VB 29007 4407 2 it -PRON- PRP 29007 4407 3 dry dry JJ 29007 4407 4 , , , 29007 4407 5 and and CC 29007 4407 6 beat beat VBD 29007 4407 7 with with IN 29007 4407 8 a a DT 29007 4407 9 fork fork NN 29007 4407 10 until until IN 29007 4407 11 quite quite RB 29007 4407 12 fine fine JJ 29007 4407 13 . . . 29007 4408 1 Add add VB 29007 4408 2 the the DT 29007 4408 3 suet suet NN 29007 4408 4 , , , 29007 4408 5 sugar sugar NN 29007 4408 6 , , , 29007 4408 7 and and CC 29007 4408 8 ginger ginger NN 29007 4408 9 , , , 29007 4408 10 and and CC 29007 4408 11 mix mix VB 29007 4408 12 with with IN 29007 4408 13 the the DT 29007 4408 14 treacle treacle NN 29007 4408 15 . . . 29007 4409 1 Boil Boil NNP 29007 4409 2 in in IN 29007 4409 3 a a DT 29007 4409 4 greased grease VBN 29007 4409 5 basin basin NN 29007 4409 6 for for IN 29007 4409 7 an an DT 29007 4409 8 hour hour NN 29007 4409 9 . . . 29007 4410 1 Economical Economical NNP 29007 4410 2 Fig Fig NNP 29007 4410 3 Pudding Pudding NNP 29007 4410 4 . . . 29007 4411 1 _ _ NNP 29007 4411 2 Ingredients_--½ Ingredients_--½ NNP 29007 4411 3   _SP 29007 4411 4 lb lb XX 29007 4411 5 . . . 29007 4412 1 of of IN 29007 4412 2 scraps scrap NNS 29007 4412 3 of of IN 29007 4412 4 bread bread NN 29007 4412 5 . . . 29007 4413 1 ¼ ¼ NNP 29007 4413 2   _SP 29007 4413 3 lb lb XX 29007 4413 4 . . . 29007 4414 1 of of IN 29007 4414 2 finely finely RB 29007 4414 3 - - HYPH 29007 4414 4 chopped chop VBN 29007 4414 5 suet suet NN 29007 4414 6 . . . 29007 4415 1 ½ ½ JJ 29007 4415 2   _SP 29007 4415 3 lb lb XX 29007 4415 4 . . . 29007 4416 1 of of IN 29007 4416 2 figs fig NNS 29007 4416 3 . . . 29007 4417 1 1 1 CD 29007 4417 2 egg egg NN 29007 4417 3 . . . 29007 4418 1 3 3 LS 29007 4418 2   _SP 29007 4418 3 oz oz UH 29007 4418 4 . . . 29007 4419 1 of of IN 29007 4419 2 moist moist NNP 29007 4419 3 sugar sugar NN 29007 4419 4 . . . 29007 4420 1 _ _ NNP 29007 4420 2 Method._--Soak Method._--Soak NNP 29007 4420 3 the the DT 29007 4420 4 bread bread NN 29007 4420 5 in in IN 29007 4420 6 cold cold JJ 29007 4420 7 water water NN 29007 4420 8 until until IN 29007 4420 9 quite quite RB 29007 4420 10 soft soft JJ 29007 4420 11 . . . 29007 4421 1 Squeeze squeeze VB 29007 4421 2 it -PRON- PRP 29007 4421 3 dry dry JJ 29007 4421 4 . . . 29007 4422 1 Add add VB 29007 4422 2 to to IN 29007 4422 3 it -PRON- PRP 29007 4422 4 the the DT 29007 4422 5 suet suet NN 29007 4422 6 , , , 29007 4422 7 sugar sugar NN 29007 4422 8 , , , 29007 4422 9 and and CC 29007 4422 10 figs fig NNS 29007 4422 11 , , , 29007 4422 12 chopped chop VBD 29007 4422 13 small small JJ 29007 4422 14 , , , 29007 4422 15 and and CC 29007 4422 16 mix mix VB 29007 4422 17 with with IN 29007 4422 18 beaten beat VBN 29007 4422 19 egg egg NN 29007 4422 20 . . . 29007 4423 1 Boil Boil NNP 29007 4423 2 in in IN 29007 4423 3 a a DT 29007 4423 4 greased grease VBN 29007 4423 5 basin basin NN 29007 4423 6 for for IN 29007 4423 7 one one CD 29007 4423 8 hour hour NN 29007 4423 9 . . . 29007 4424 1 Economical Economical NNP 29007 4424 2 Lemon Lemon NNP 29007 4424 3 Pudding Pudding NNP 29007 4424 4 . . . 29007 4425 1 Make make VB 29007 4425 2 like like IN 29007 4425 3 preceding precede VBG 29007 4425 4 recipe recipe NN 29007 4425 5 , , , 29007 4425 6 substituting substitute VBG 29007 4425 7 the the DT 29007 4425 8 grated grate VBN 29007 4425 9 rind rind NN 29007 4425 10 and and CC 29007 4425 11 juice juice NN 29007 4425 12 of of IN 29007 4425 13 two two CD 29007 4425 14 lemons lemon NNS 29007 4425 15 for for IN 29007 4425 16 the the DT 29007 4425 17 figs fig NNS 29007 4425 18 . . . 29007 4426 1 Currant Currant NNP 29007 4426 2 Pudding Pudding NNP 29007 4426 3 . . . 29007 4427 1 _ _ NNP 29007 4427 2 Ingredients_--3 Ingredients_--3 NNP 29007 4427 3 eggs egg NNS 29007 4427 4 . . . 29007 4428 1 The the DT 29007 4428 2 same same JJ 29007 4428 3 weight weight NN 29007 4428 4 of of IN 29007 4428 5 sugar sugar NN 29007 4428 6 , , , 29007 4428 7 flour flour NN 29007 4428 8 , , , 29007 4428 9 and and CC 29007 4428 10 bread bread NN 29007 4428 11 - - HYPH 29007 4428 12 crumbs crumb NNS 29007 4428 13 . . . 29007 4429 1 Suet suet NN 29007 4429 2 , , , 29007 4429 3 currants currant NNS 29007 4429 4 , , , 29007 4429 5 minced mince VBN 29007 4429 6 apples apple NNS 29007 4429 7 . . . 29007 4430 1 A a DT 29007 4430 2 little little JJ 29007 4430 3 grated grated JJ 29007 4430 4 lemon lemon NN 29007 4430 5 rind rind NN 29007 4430 6 . . . 29007 4431 1 A a DT 29007 4431 2 little little JJ 29007 4431 3 milk milk NN 29007 4431 4 . . . 29007 4432 1 _ _ NNP 29007 4432 2 Method._--Chop method._--chop CD 29007 4432 3 the the DT 29007 4432 4 suet suet NN 29007 4432 5 finely finely RB 29007 4432 6 , , , 29007 4432 7 and and CC 29007 4432 8 add add VB 29007 4432 9 to to IN 29007 4432 10 it -PRON- PRP 29007 4432 11 the the DT 29007 4432 12 sugar sugar NN 29007 4432 13 , , , 29007 4432 14 flour flour NN 29007 4432 15 , , , 29007 4432 16 bread bread NN 29007 4432 17 - - HYPH 29007 4432 18 crumbs crumb NNS 29007 4432 19 , , , 29007 4432 20 minced mince VBN 29007 4432 21 apple apple NN 29007 4432 22 , , , 29007 4432 23 currants currant NNS 29007 4432 24 , , , 29007 4432 25 and and CC 29007 4432 26 grated grate VBD 29007 4432 27 lemon lemon NN 29007 4432 28 rind rind NN 29007 4432 29 . . . 29007 4433 1 Mix mix VB 29007 4433 2 with with IN 29007 4433 3 the the DT 29007 4433 4 eggs egg NNS 29007 4433 5 , , , 29007 4433 6 well well RB 29007 4433 7 beaten beat VBN 29007 4433 8 , , , 29007 4433 9 and and CC 29007 4433 10 a a DT 29007 4433 11 little little JJ 29007 4433 12 milk milk NN 29007 4433 13 . . . 29007 4434 1 Boil Boil NNP 29007 4434 2 in in IN 29007 4434 3 a a DT 29007 4434 4 greased grease VBN 29007 4434 5 basin basin NN 29007 4434 6 for for IN 29007 4434 7 three three CD 29007 4434 8 hours hour NNS 29007 4434 9 . . . 29007 4435 1 Plain Plain NNP 29007 4435 2 Cold Cold NNP 29007 4435 3 Cabinet Cabinet NNP 29007 4435 4 Pudding Pudding NNP 29007 4435 5 . . . 29007 4436 1 _ _ NNP 29007 4436 2 Ingredients_--1 Ingredients_--1 NNP 29007 4436 3 tablespoonful tablespoonful NN 29007 4436 4 of of IN 29007 4436 5 flour flour NN 29007 4436 6 . . . 29007 4437 1 1½ 1½ CD 29007 4437 2 tablespoonful tablespoonful JJ 29007 4437 3 of of IN 29007 4437 4 arrowroot arrowroot NNP 29007 4437 5 . . . 29007 4438 1 1 1 CD 29007 4438 2 wineglass wineglass NN 29007 4438 3 of of IN 29007 4438 4 sherry sherry NN 29007 4438 5 . . . 29007 4439 1 A a DT 29007 4439 2 few few JJ 29007 4439 3 raisins raisin NNS 29007 4439 4 . . . 29007 4440 1 3 3 CD 29007 4440 2 stale stale JJ 29007 4440 3 sponge sponge NN 29007 4440 4 cakes cake NNS 29007 4440 5 . . . 29007 4441 1 1 1 CD 29007 4441 2 pint pint NN 29007 4441 3 of of IN 29007 4441 4 milk milk NN 29007 4441 5 . . . 29007 4442 1 2 2 LS 29007 4442 2   _SP 29007 4442 3 oz oz UH 29007 4442 4 . . . 29007 4443 1 of of IN 29007 4443 2 sugar sugar NNP 29007 4443 3 . . . 29007 4444 1 _ _ NNP 29007 4444 2 Method._--Put Method._--Put NNP 29007 4444 3 the the DT 29007 4444 4 milk milk NN 29007 4444 5 to to TO 29007 4444 6 boil boil VB 29007 4444 7 with with IN 29007 4444 8 the the DT 29007 4444 9 sugar sugar NN 29007 4444 10 . . . 29007 4445 1 When when WRB 29007 4445 2 boiling boil VBG 29007 4445 3 , , , 29007 4445 4 stir stir NN 29007 4445 5 in in IN 29007 4445 6 the the DT 29007 4445 7 flour flour NN 29007 4445 8 , , , 29007 4445 9 mixed mix VBN 29007 4445 10 with with IN 29007 4445 11 a a DT 29007 4445 12 little little JJ 29007 4445 13 cold cold JJ 29007 4445 14 milk milk NN 29007 4445 15 . . . 29007 4446 1 When when WRB 29007 4446 2 it -PRON- PRP 29007 4446 3 thickens thicken VBZ 29007 4446 4 , , , 29007 4446 5 add add VB 29007 4446 6 the the DT 29007 4446 7 arrowroot arrowroot NN 29007 4446 8 , , , 29007 4446 9 also also RB 29007 4446 10 mixed mix VBD 29007 4446 11 smoothly smoothly RB 29007 4446 12 with with IN 29007 4446 13 milk milk NN 29007 4446 14 . . . 29007 4447 1 Boil Boil NNP 29007 4447 2 for for IN 29007 4447 3 three three CD 29007 4447 4 minutes minute NNS 29007 4447 5 , , , 29007 4447 6 stirring stir VBG 29007 4447 7 all all PDT 29007 4447 8 the the DT 29007 4447 9 time time NN 29007 4447 10 . . . 29007 4448 1 Then then RB 29007 4448 2 add add VB 29007 4448 3 to to IN 29007 4448 4 it -PRON- PRP 29007 4448 5 the the DT 29007 4448 6 sherry sherry NN 29007 4448 7 . . . 29007 4449 1 Cut cut VB 29007 4449 2 the the DT 29007 4449 3 raisins raisin NNS 29007 4449 4 in in IN 29007 4449 5 two two CD 29007 4449 6 and and CC 29007 4449 7 stone stone VB 29007 4449 8 them -PRON- PRP 29007 4449 9 . . . 29007 4450 1 Decorate decorate VB 29007 4450 2 a a DT 29007 4450 3 plain plain JJ 29007 4450 4 round round JJ 29007 4450 5 tin tin NN 29007 4450 6 with with IN 29007 4450 7 them -PRON- PRP 29007 4450 8 . . . 29007 4451 1 Break break VB 29007 4451 2 up up RP 29007 4451 3 the the DT 29007 4451 4 cakes cake NNS 29007 4451 5 and and CC 29007 4451 6 put put VBD 29007 4451 7 some some DT 29007 4451 8 pieces piece NNS 29007 4451 9 in in IN 29007 4451 10 the the DT 29007 4451 11 tin tin NN 29007 4451 12 . . . 29007 4452 1 Pour pour VB 29007 4452 2 in in IN 29007 4452 3 some some DT 29007 4452 4 of of IN 29007 4452 5 the the DT 29007 4452 6 thickened thicken VBN 29007 4452 7 milk milk NN 29007 4452 8 , , , 29007 4452 9 then then RB 29007 4452 10 some some DT 29007 4452 11 more more JJR 29007 4452 12 pieces piece NNS 29007 4452 13 of of IN 29007 4452 14 cake cake NN 29007 4452 15 , , , 29007 4452 16 and and CC 29007 4452 17 more more JJR 29007 4452 18 milk milk NN 29007 4452 19 . . . 29007 4453 1 Continue continue VB 29007 4453 2 in in IN 29007 4453 3 this this DT 29007 4453 4 way way NN 29007 4453 5 until until IN 29007 4453 6 the the DT 29007 4453 7 mould mould NN 29007 4453 8 is be VBZ 29007 4453 9 full full JJ 29007 4453 10 . . . 29007 4454 1 Set set VB 29007 4454 2 it -PRON- PRP 29007 4454 3 aside aside RB 29007 4454 4 until until IN 29007 4454 5 quite quite RB 29007 4454 6 cold cold JJ 29007 4454 7 . . . 29007 4455 1 Then then RB 29007 4455 2 turn turn VB 29007 4455 3 it -PRON- PRP 29007 4455 4 out out RP 29007 4455 5 , , , 29007 4455 6 and and CC 29007 4455 7 serve serve VB 29007 4455 8 with with IN 29007 4455 9 jam jam NNP 29007 4455 10 . . . 29007 4456 1 Cornflour Cornflour NNP 29007 4456 2 Pudding Pudding NNP 29007 4456 3 . . . 29007 4457 1 _ _ NNP 29007 4457 2 Ingredients_--2 Ingredients_--2 NNP 29007 4457 3 tablespoonfuls tablespoonful NNS 29007 4457 4 of of IN 29007 4457 5 cornflour cornflour NN 29007 4457 6 . . . 29007 4458 1 1 1 CD 29007 4458 2 pint pint NN 29007 4458 3 of of IN 29007 4458 4 milk milk NN 29007 4458 5 . . . 29007 4459 1 2 2 CD 29007 4459 2 tablespoonfuls tablespoonful NNS 29007 4459 3 of of IN 29007 4459 4 castor castor NN 29007 4459 5 sugar sugar NN 29007 4459 6 . . . 29007 4460 1 1 1 CD 29007 4460 2 egg egg NN 29007 4460 3 , , , 29007 4460 4 if if IN 29007 4460 5 liked like VBN 29007 4460 6 . . . 29007 4461 1 _ _ NNP 29007 4461 2 Method._--Put Method._--Put NNP 29007 4461 3 the the DT 29007 4461 4 milk milk NN 29007 4461 5 on on RP 29007 4461 6 to to TO 29007 4461 7 boil boil VB 29007 4461 8 . . . 29007 4462 1 Put put VB 29007 4462 2 the the DT 29007 4462 3 cornflour cornflour NN 29007 4462 4 into into IN 29007 4462 5 a a DT 29007 4462 6 pie pie NN 29007 4462 7 - - HYPH 29007 4462 8 dish dish NN 29007 4462 9 with with IN 29007 4462 10 the the DT 29007 4462 11 sugar sugar NN 29007 4462 12 . . . 29007 4463 1 Mix mix VB 29007 4463 2 smoothly smoothly RB 29007 4463 3 with with IN 29007 4463 4 a a DT 29007 4463 5 little little JJ 29007 4463 6 cold cold JJ 29007 4463 7 milk milk NN 29007 4463 8 . . . 29007 4464 1 Pour pour VB 29007 4464 2 on on IN 29007 4464 3 it -PRON- PRP 29007 4464 4 the the DT 29007 4464 5 boiling boiling NN 29007 4464 6 milk milk NN 29007 4464 7 , , , 29007 4464 8 stirring stir VBG 29007 4464 9 quickly quickly RB 29007 4464 10 until until IN 29007 4464 11 it -PRON- PRP 29007 4464 12 thickens thicken VBZ 29007 4464 13 . . . 29007 4465 1 Add add VB 29007 4465 2 the the DT 29007 4465 3 egg egg NN 29007 4465 4 , , , 29007 4465 5 well well RB 29007 4465 6 beaten beat VBN 29007 4465 7 , , , 29007 4465 8 and and CC 29007 4465 9 a a DT 29007 4465 10 little little JJ 29007 4465 11 flavouring flavouring NN 29007 4465 12 essence essence NN 29007 4465 13 . . . 29007 4466 1 Bake bake VB 29007 4466 2 in in IN 29007 4466 3 a a DT 29007 4466 4 pie pie NN 29007 4466 5 - - HYPH 29007 4466 6 dish dish NN 29007 4466 7 for for IN 29007 4466 8 about about RB 29007 4466 9 thirty thirty CD 29007 4466 10 minutes minute NNS 29007 4466 11 . . . 29007 4467 1 Swiss Swiss NNP 29007 4467 2 Pudding Pudding NNP 29007 4467 3 . . . 29007 4468 1 _ _ NNP 29007 4468 2 Ingredients_--2 Ingredients_--2 NNP 29007 4468 3   _SP 29007 4468 4 lb lb XX 29007 4468 5 . . . 29007 4469 1 of of IN 29007 4469 2 apples apple NNS 29007 4469 3 . . . 29007 4470 1 ½ ½ JJ 29007 4470 2   _SP 29007 4470 3 lb lb XX 29007 4470 4 . . . 29007 4471 1 of of IN 29007 4471 2 bread bread NN 29007 4471 3 - - HYPH 29007 4471 4 crumbs crumb NNS 29007 4471 5 . . . 29007 4472 1 3 3 LS 29007 4472 2   _SP 29007 4472 3 oz oz UH 29007 4472 4 . . . 29007 4473 1 of of IN 29007 4473 2 moist moist NNP 29007 4473 3 sugar sugar NN 29007 4473 4 . . . 29007 4474 1 A a DT 29007 4474 2 little little JJ 29007 4474 3 grated grated JJ 29007 4474 4 lemon lemon NN 29007 4474 5 rind rind NN 29007 4474 6 . . . 29007 4475 1 1 1 CD 29007 4475 2   _SP 29007 4475 3 oz oz UH 29007 4475 4 . . . 29007 4476 1 of of IN 29007 4476 2 butter butter NN 29007 4476 3 . . . 29007 4477 1 _ _ NNP 29007 4477 2 Method._--Peel Method._--Peel NNP 29007 4477 3 , , , 29007 4477 4 core core NN 29007 4477 5 , , , 29007 4477 6 and and CC 29007 4477 7 slice slice VB 29007 4477 8 the the DT 29007 4477 9 apples apple NNS 29007 4477 10 . . . 29007 4478 1 Put put VB 29007 4478 2 a a DT 29007 4478 3 layer layer NN 29007 4478 4 of of IN 29007 4478 5 them -PRON- PRP 29007 4478 6 into into IN 29007 4478 7 a a DT 29007 4478 8 buttered butter VBN 29007 4478 9 pie pie NN 29007 4478 10 - - HYPH 29007 4478 11 dish dish NN 29007 4478 12 . . . 29007 4479 1 Sprinkle sprinkle VB 29007 4479 2 them -PRON- PRP 29007 4479 3 with with IN 29007 4479 4 crumbs crumb NNS 29007 4479 5 , , , 29007 4479 6 lemon lemon NN 29007 4479 7 rind rind NN 29007 4479 8 , , , 29007 4479 9 and and CC 29007 4479 10 a a DT 29007 4479 11 little little JJ 29007 4479 12 sugar sugar NN 29007 4479 13 , , , 29007 4479 14 and and CC 29007 4479 15 put put VBD 29007 4479 16 small small JJ 29007 4479 17 pieces piece NNS 29007 4479 18 of of IN 29007 4479 19 butter butter NN 29007 4479 20 about about IN 29007 4479 21 them -PRON- PRP 29007 4479 22 . . . 29007 4480 1 Put put VB 29007 4480 2 some some DT 29007 4480 3 pieces piece NNS 29007 4480 4 of of IN 29007 4480 5 apple apple NN 29007 4480 6 on on IN 29007 4480 7 the the DT 29007 4480 8 top top NN 29007 4480 9 ; ; : 29007 4480 10 sprinkle sprinkle VB 29007 4480 11 them -PRON- PRP 29007 4480 12 also also RB 29007 4480 13 with with IN 29007 4480 14 crumbs crumb NNS 29007 4480 15 , , , 29007 4480 16 lemon lemon NN 29007 4480 17 rind rind NN 29007 4480 18 , , , 29007 4480 19 sugar sugar NN 29007 4480 20 , , , 29007 4480 21 and and CC 29007 4480 22 butter butter NN 29007 4480 23 . . . 29007 4481 1 Continue continue VB 29007 4481 2 in in IN 29007 4481 3 the the DT 29007 4481 4 same same JJ 29007 4481 5 way way NN 29007 4481 6 until until IN 29007 4481 7 the the DT 29007 4481 8 dish dish NN 29007 4481 9 is be VBZ 29007 4481 10 full full JJ 29007 4481 11 . . . 29007 4482 1 Bake bake VB 29007 4482 2 until until IN 29007 4482 3 the the DT 29007 4482 4 pudding pudding NN 29007 4482 5 is be VBZ 29007 4482 6 nicely nicely RB 29007 4482 7 browned brown VBN 29007 4482 8 . . . 29007 4483 1 For for IN 29007 4483 2 serving serve VBG 29007 4483 3 , , , 29007 4483 4 it -PRON- PRP 29007 4483 5 may may MD 29007 4483 6 be be VB 29007 4483 7 turned turn VBN 29007 4483 8 out out IN 29007 4483 9 of of IN 29007 4483 10 the the DT 29007 4483 11 dish dish NN 29007 4483 12 . . . 29007 4484 1 Brown Brown NNP 29007 4484 2 - - HYPH 29007 4484 3 Bread Bread NNP 29007 4484 4 Pudding Pudding NNP 29007 4484 5 . . . 29007 4485 1 _ _ NNP 29007 4485 2 Ingredients_--1 Ingredients_--1 NNP 29007 4485 3 loaf loaf NN 29007 4485 4 of of IN 29007 4485 5 brown brown JJ 29007 4485 6 bread bread NN 29007 4485 7 . . . 29007 4486 1 1 1 CD 29007 4486 2 gill gill NN 29007 4486 3 of of IN 29007 4486 4 double double JJ 29007 4486 5 cream cream NN 29007 4486 6 . . . 29007 4487 1 The the DT 29007 4487 2 rind rind NN 29007 4487 3 of of IN 29007 4487 4 1 1 CD 29007 4487 5 lemon lemon NN 29007 4487 6 . . . 29007 4488 1 3 3 LS 29007 4488 2   _SP 29007 4488 3 oz oz UH 29007 4488 4 . . . 29007 4489 1 of of IN 29007 4489 2 castor castor NN 29007 4489 3 sugar sugar NN 29007 4489 4 . . . 29007 4490 1 1 1 CD 29007 4490 2 gill gill NN 29007 4490 3 of of IN 29007 4490 4 milk milk NN 29007 4490 5 . . . 29007 4491 1 4 4 CD 29007 4491 2 eggs egg NNS 29007 4491 3 . . . 29007 4492 1 A a DT 29007 4492 2 few few JJ 29007 4492 3 drops drop NNS 29007 4492 4 of of IN 29007 4492 5 essence essence NN 29007 4492 6 of of IN 29007 4492 7 vanilla vanilla NN 29007 4492 8 . . . 29007 4493 1 _ _ NNP 29007 4493 2 Method._--Remove method._--remove XX 29007 4493 3 the the DT 29007 4493 4 crust crust NN 29007 4493 5 from from IN 29007 4493 6 the the DT 29007 4493 7 loaf loaf NN 29007 4493 8 , , , 29007 4493 9 and and CC 29007 4493 10 rub rub VB 29007 4493 11 the the DT 29007 4493 12 crumb crumb NN 29007 4493 13 through through IN 29007 4493 14 a a DT 29007 4493 15 wire wire NN 29007 4493 16 sieve sieve NN 29007 4493 17 . . . 29007 4494 1 Put put VB 29007 4494 2 five five CD 29007 4494 3 ounces ounce NNS 29007 4494 4 of of IN 29007 4494 5 the the DT 29007 4494 6 crumbs crumb NNS 29007 4494 7 into into IN 29007 4494 8 a a DT 29007 4494 9 basin basin NN 29007 4494 10 with with IN 29007 4494 11 the the DT 29007 4494 12 sugar sugar NN 29007 4494 13 and and CC 29007 4494 14 grated grate VBD 29007 4494 15 lemon lemon NN 29007 4494 16 rind rind NN 29007 4494 17 . . . 29007 4495 1 Boil boil VB 29007 4495 2 the the DT 29007 4495 3 milk milk NN 29007 4495 4 , , , 29007 4495 5 pour pour VB 29007 4495 6 it -PRON- PRP 29007 4495 7 over over IN 29007 4495 8 the the DT 29007 4495 9 crumbs crumb NNS 29007 4495 10 , , , 29007 4495 11 and and CC 29007 4495 12 add add VB 29007 4495 13 the the DT 29007 4495 14 vanilla vanilla NN 29007 4495 15 essence essence NN 29007 4495 16 . . . 29007 4496 1 Whip whip VB 29007 4496 2 the the DT 29007 4496 3 cream cream NN 29007 4496 4 to to IN 29007 4496 5 a a DT 29007 4496 6 stiff stiff JJ 29007 4496 7 froth froth NN 29007 4496 8 , , , 29007 4496 9 and and CC 29007 4496 10 mix mix VB 29007 4496 11 it -PRON- PRP 29007 4496 12 with with IN 29007 4496 13 the the DT 29007 4496 14 pudding pudding NN 29007 4496 15 , , , 29007 4496 16 adding add VBG 29007 4496 17 also also RB 29007 4496 18 the the DT 29007 4496 19 yolks yolk NNS 29007 4496 20 of of IN 29007 4496 21 the the DT 29007 4496 22 eggs egg NNS 29007 4496 23 . . . 29007 4497 1 Beat beat VB 29007 4497 2 the the DT 29007 4497 3 whites white NNS 29007 4497 4 of of IN 29007 4497 5 two two CD 29007 4497 6 eggs egg NNS 29007 4497 7 to to IN 29007 4497 8 a a DT 29007 4497 9 stiff stiff JJ 29007 4497 10 froth froth NN 29007 4497 11 , , , 29007 4497 12 and and CC 29007 4497 13 stir stir VB 29007 4497 14 them -PRON- PRP 29007 4497 15 in in RP 29007 4497 16 lightly lightly RB 29007 4497 17 . . . 29007 4498 1 Put put VB 29007 4498 2 the the DT 29007 4498 3 mixture mixture NN 29007 4498 4 into into IN 29007 4498 5 a a DT 29007 4498 6 well well RB 29007 4498 7 - - HYPH 29007 4498 8 greased grease VBN 29007 4498 9 mould mould NN 29007 4498 10 , , , 29007 4498 11 and and CC 29007 4498 12 steam steam VB 29007 4498 13 for for IN 29007 4498 14 an an DT 29007 4498 15 hour hour NN 29007 4498 16 and and CC 29007 4498 17 a a DT 29007 4498 18 half half NN 29007 4498 19 . . . 29007 4499 1 Diplomatic diplomatic JJ 29007 4499 2 Pudding Pudding NNP 29007 4499 3 . . . 29007 4500 1 _ _ NNP 29007 4500 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 4500 3 pint pint NN 29007 4500 4 of of IN 29007 4500 5 sweet sweet JJ 29007 4500 6 jelly jelly NNP 29007 4500 7 . . . 29007 4501 1 1 1 CD 29007 4501 2 pint pint NN 29007 4501 3 of of IN 29007 4501 4 milk milk NN 29007 4501 5 . . . 29007 4502 1 ½ ½ JJ 29007 4502 2   _SP 29007 4502 3 oz oz UH 29007 4502 4 . . . 29007 4503 1 of of IN 29007 4503 2 gelatine gelatine NN 29007 4503 3 . . . 29007 4504 1 2 2 CD 29007 4504 2 sponge sponge NNP 29007 4504 3 cakes cake NNS 29007 4504 4 . . . 29007 4505 1 2 2 LS 29007 4505 2   _SP 29007 4505 3 oz oz UH 29007 4505 4 . . . 29007 4506 1 of of IN 29007 4506 2 ratafias ratafia NNS 29007 4506 3 . . . 29007 4507 1 1 1 LS 29007 4507 2 whole whole JJ 29007 4507 3 egg egg NN 29007 4507 4 , , , 29007 4507 5 and and CC 29007 4507 6 4 4 CD 29007 4507 7 yolks yolk NNS 29007 4507 8 . . . 29007 4508 1 2 2 LS 29007 4508 2   _SP 29007 4508 3 oz oz UH 29007 4508 4 . . . 29007 4509 1 of of IN 29007 4509 2 sugar sugar NNP 29007 4509 3 . . . 29007 4510 1 A a DT 29007 4510 2 little little JJ 29007 4510 3 flavouring flavouring NN 29007 4510 4 essence essence NN 29007 4510 5 . . . 29007 4511 1 _ _ NNP 29007 4511 2 Method._--Soak Method._--Soak NNP 29007 4511 3 the the DT 29007 4511 4 gelatine gelatine NN 29007 4511 5 in in IN 29007 4511 6 a a DT 29007 4511 7 little little JJ 29007 4511 8 milk milk NN 29007 4511 9 . . . 29007 4512 1 Break break VB 29007 4512 2 the the DT 29007 4512 3 sponge sponge JJ 29007 4512 4 cakes cake NNS 29007 4512 5 and and CC 29007 4512 6 ratafias ratafia NNS 29007 4512 7 , , , 29007 4512 8 and and CC 29007 4512 9 put put VBD 29007 4512 10 them -PRON- PRP 29007 4512 11 into into IN 29007 4512 12 a a DT 29007 4512 13 basin basin NN 29007 4512 14 . . . 29007 4513 1 Boil boil VB 29007 4513 2 the the DT 29007 4513 3 milk milk NN 29007 4513 4 with with IN 29007 4513 5 the the DT 29007 4513 6 sugar sugar NN 29007 4513 7 . . . 29007 4514 1 Beat beat VB 29007 4514 2 the the DT 29007 4514 3 eggs egg NNS 29007 4514 4 , , , 29007 4514 5 and and CC 29007 4514 6 pour pour VB 29007 4514 7 the the DT 29007 4514 8 milk milk NN 29007 4514 9 on on IN 29007 4514 10 them -PRON- PRP 29007 4514 11 . . . 29007 4515 1 Strain strain VB 29007 4515 2 it -PRON- PRP 29007 4515 3 into into IN 29007 4515 4 a a DT 29007 4515 5 jug jug NN 29007 4515 6 , , , 29007 4515 7 and and CC 29007 4515 8 put put VBD 29007 4515 9 it -PRON- PRP 29007 4515 10 to to TO 29007 4515 11 stand stand VB 29007 4515 12 in in IN 29007 4515 13 a a DT 29007 4515 14 saucepan saucepan NN 29007 4515 15 of of IN 29007 4515 16 boiling boiling NN 29007 4515 17 water water NN 29007 4515 18 , , , 29007 4515 19 and and CC 29007 4515 20 stir stir VB 29007 4515 21 until until IN 29007 4515 22 the the DT 29007 4515 23 custard custard NN 29007 4515 24 coats coat VBZ 29007 4515 25 the the DT 29007 4515 26 spoon spoon NN 29007 4515 27 . . . 29007 4516 1 Then then RB 29007 4516 2 melt melt VB 29007 4516 3 the the DT 29007 4516 4 gelatine gelatine NN 29007 4516 5 , , , 29007 4516 6 add add VB 29007 4516 7 it -PRON- PRP 29007 4516 8 to to IN 29007 4516 9 the the DT 29007 4516 10 custard custard NN 29007 4516 11 , , , 29007 4516 12 and and CC 29007 4516 13 pour pour VB 29007 4516 14 it -PRON- PRP 29007 4516 15 at at IN 29007 4516 16 once once RB 29007 4516 17 over over IN 29007 4516 18 the the DT 29007 4516 19 cakes cake NNS 29007 4516 20 . . . 29007 4517 1 While while IN 29007 4517 2 the the DT 29007 4517 3 mixture mixture NN 29007 4517 4 cools cool NNS 29007 4517 5 , , , 29007 4517 6 pour pour VBP 29007 4517 7 a a DT 29007 4517 8 little little JJ 29007 4517 9 jelly jelly NN 29007 4517 10 , , , 29007 4517 11 coloured colour VBN 29007 4517 12 with with IN 29007 4517 13 cochineal cochineal NNP 29007 4517 14 , , , 29007 4517 15 into into IN 29007 4517 16 a a DT 29007 4517 17 plain plain JJ 29007 4517 18 round round JJ 29007 4517 19 tin tin NN 29007 4517 20 . . . 29007 4518 1 When when WRB 29007 4518 2 it -PRON- PRP 29007 4518 3 is be VBZ 29007 4518 4 set set VBN 29007 4518 5 , , , 29007 4518 6 place place VB 29007 4518 7 a a DT 29007 4518 8 jam jam NN 29007 4518 9 - - HYPH 29007 4518 10 pot pot NN 29007 4518 11 , , , 29007 4518 12 or or CC 29007 4518 13 a a DT 29007 4518 14 smaller small JJR 29007 4518 15 tin tin NN 29007 4518 16 , , , 29007 4518 17 on on IN 29007 4518 18 it -PRON- PRP 29007 4518 19 , , , 29007 4518 20 and and CC 29007 4518 21 pour pour VB 29007 4518 22 some some DT 29007 4518 23 jelly jelly NN 29007 4518 24 round round IN 29007 4518 25 the the DT 29007 4518 26 sides side NNS 29007 4518 27 . . . 29007 4519 1 When when WRB 29007 4519 2 it -PRON- PRP 29007 4519 3 is be VBZ 29007 4519 4 quite quite RB 29007 4519 5 firm firm JJ 29007 4519 6 , , , 29007 4519 7 pour pour VB 29007 4519 8 some some DT 29007 4519 9 boiling boiling NN 29007 4519 10 water water NN 29007 4519 11 into into IN 29007 4519 12 the the DT 29007 4519 13 jam jam NN 29007 4519 14 - - HYPH 29007 4519 15 pot pot NN 29007 4519 16 , , , 29007 4519 17 or or CC 29007 4519 18 tin tin NN 29007 4519 19 , , , 29007 4519 20 and and CC 29007 4519 21 remove remove VB 29007 4519 22 it -PRON- PRP 29007 4519 23 quickly quickly RB 29007 4519 24 . . . 29007 4520 1 When when WRB 29007 4520 2 the the DT 29007 4520 3 custard custard NN 29007 4520 4 and and CC 29007 4520 5 cakes cake NNS 29007 4520 6 are be VBP 29007 4520 7 cold cold JJ 29007 4520 8 , , , 29007 4520 9 but but CC 29007 4520 10 not not RB 29007 4520 11 set set VBN 29007 4520 12 , , , 29007 4520 13 add add VB 29007 4520 14 the the DT 29007 4520 15 essence essence NN 29007 4520 16 , , , 29007 4520 17 and and CC 29007 4520 18 pour pour VB 29007 4520 19 into into IN 29007 4520 20 the the DT 29007 4520 21 mould mould NN 29007 4520 22 . . . 29007 4521 1 When when WRB 29007 4521 2 quite quite RB 29007 4521 3 firm firm JJ 29007 4521 4 , , , 29007 4521 5 dip dip VB 29007 4521 6 the the DT 29007 4521 7 tin tin NN 29007 4521 8 in in IN 29007 4521 9 hot hot JJ 29007 4521 10 water water NN 29007 4521 11 for for IN 29007 4521 12 a a DT 29007 4521 13 second second JJ 29007 4521 14 or or CC 29007 4521 15 two two CD 29007 4521 16 , , , 29007 4521 17 and and CC 29007 4521 18 turn turn VB 29007 4521 19 it -PRON- PRP 29007 4521 20 on on RP 29007 4521 21 to to IN 29007 4521 22 a a DT 29007 4521 23 glass glass NN 29007 4521 24 dish dish NN 29007 4521 25 . . . 29007 4522 1 Pease Pease NNP 29007 4522 2 Pudding Pudding NNP 29007 4522 3 . . . 29007 4523 1 _ _ NNP 29007 4523 2 Ingredients_--1 Ingredients_--1 NNP 29007 4523 3 pint pint NN 29007 4523 4 of of IN 29007 4523 5 split split NN 29007 4523 6 peas pea NNS 29007 4523 7 . . . 29007 4524 1 Pepper pepper NN 29007 4524 2 and and CC 29007 4524 3 salt salt NN 29007 4524 4 . . . 29007 4525 1 _ _ NNP 29007 4525 2 Method._--Soak Method._--Soak NNP 29007 4525 3 the the DT 29007 4525 4 peas pea NNS 29007 4525 5 overnight overnight RB 29007 4525 6 . . . 29007 4526 1 Tie tie VB 29007 4526 2 them -PRON- PRP 29007 4526 3 in in IN 29007 4526 4 a a DT 29007 4526 5 bag bag NN 29007 4526 6 or or CC 29007 4526 7 cloth cloth NN 29007 4526 8 , , , 29007 4526 9 leaving leave VBG 29007 4526 10 room room NN 29007 4526 11 for for IN 29007 4526 12 them -PRON- PRP 29007 4526 13 to to TO 29007 4526 14 swell swell VB 29007 4526 15 . . . 29007 4527 1 Cook cook VB 29007 4527 2 them -PRON- PRP 29007 4527 3 with with IN 29007 4527 4 the the DT 29007 4527 5 meat meat NN 29007 4527 6 with with IN 29007 4527 7 which which WDT 29007 4527 8 they -PRON- PRP 29007 4527 9 are be VBP 29007 4527 10 to to TO 29007 4527 11 be be VB 29007 4527 12 served serve VBN 29007 4527 13 . . . 29007 4528 1 Then then RB 29007 4528 2 drain drain VB 29007 4528 3 them -PRON- PRP 29007 4528 4 in in IN 29007 4528 5 a a DT 29007 4528 6 colander colander NN 29007 4528 7 . . . 29007 4529 1 Mash mash VB 29007 4529 2 them -PRON- PRP 29007 4529 3 with with IN 29007 4529 4 pepper pepper NN 29007 4529 5 and and CC 29007 4529 6 salt salt NN 29007 4529 7 , , , 29007 4529 8 and and CC 29007 4529 9 press press VB 29007 4529 10 them -PRON- PRP 29007 4529 11 into into IN 29007 4529 12 a a DT 29007 4529 13 shape shape NN 29007 4529 14 in in IN 29007 4529 15 a a DT 29007 4529 16 vegetable vegetable NN 29007 4529 17 - - HYPH 29007 4529 18 dish dish NN 29007 4529 19 . . . 29007 4530 1 Hominy Hominy NNP 29007 4530 2 Porridge Porridge NNP 29007 4530 3 . . . 29007 4531 1 _ _ NNP 29007 4531 2 Ingredients_--1 Ingredients_--1 NNP 29007 4531 3 pint pint NN 29007 4531 4 of of IN 29007 4531 5 milk milk NN 29007 4531 6 or or CC 29007 4531 7 water water NN 29007 4531 8 . . . 29007 4532 1 3 3 CD 29007 4532 2 tablespoonfuls tablespoonful NNS 29007 4532 3 of of IN 29007 4532 4 flaked flake VBN 29007 4532 5 hominy hominy NNP 29007 4532 6 . . . 29007 4533 1 _ _ NNP 29007 4533 2 Method._--Mix Method._--Mix NNP 29007 4533 3 the the DT 29007 4533 4 hominy hominy JJ 29007 4533 5 smoothly smoothly RB 29007 4533 6 with with IN 29007 4533 7 the the DT 29007 4533 8 milk milk NN 29007 4533 9 or or CC 29007 4533 10 water water NN 29007 4533 11 . . . 29007 4534 1 Stir stir VB 29007 4534 2 and and CC 29007 4534 3 cook cook VB 29007 4534 4 over over IN 29007 4534 5 the the DT 29007 4534 6 fire fire NN 29007 4534 7 for for IN 29007 4534 8 ten ten CD 29007 4534 9 minutes minute NNS 29007 4534 10 . . . 29007 4535 1 Hominy Hominy NNP 29007 4535 2 Pudding Pudding NNP 29007 4535 3 . . . 29007 4536 1 _ _ NNP 29007 4536 2 Ingredients_--3 Ingredients_--3 NNP 29007 4536 3 tablespoonfuls tablespoonful NNS 29007 4536 4 of of IN 29007 4536 5 flaked flake VBN 29007 4536 6 hominy hominy NNP 29007 4536 7 . . . 29007 4537 1 1 1 CD 29007 4537 2 pint pint NN 29007 4537 3 of of IN 29007 4537 4 milk milk NN 29007 4537 5 . . . 29007 4538 1 2 2 CD 29007 4538 2 tablespoonfuls tablespoonful NNS 29007 4538 3 of of IN 29007 4538 4 sugar sugar NN 29007 4538 5 . . . 29007 4539 1 _ _ NNP 29007 4539 2 Method._--Mix Method._--Mix NNP 29007 4539 3 the the DT 29007 4539 4 hominy hominy JJ 29007 4539 5 with with IN 29007 4539 6 a a DT 29007 4539 7 little little JJ 29007 4539 8 cold cold JJ 29007 4539 9 milk milk NN 29007 4539 10 , , , 29007 4539 11 and and CC 29007 4539 12 make make VB 29007 4539 13 the the DT 29007 4539 14 remainder remainder NN 29007 4539 15 boil boil VB 29007 4539 16 . . . 29007 4540 1 Then then RB 29007 4540 2 stir stir VB 29007 4540 3 in in IN 29007 4540 4 the the DT 29007 4540 5 hominy hominy JJ 29007 4540 6 and and CC 29007 4540 7 cook cook VB 29007 4540 8 until until IN 29007 4540 9 it -PRON- PRP 29007 4540 10 thickens thicken VBZ 29007 4540 11 . . . 29007 4541 1 Add add VB 29007 4541 2 the the DT 29007 4541 3 sugar sugar NN 29007 4541 4 , , , 29007 4541 5 pour pour VB 29007 4541 6 into into IN 29007 4541 7 a a DT 29007 4541 8 greased grease VBN 29007 4541 9 pie pie NN 29007 4541 10 - - HYPH 29007 4541 11 dish dish NN 29007 4541 12 , , , 29007 4541 13 and and CC 29007 4541 14 bake bake VB 29007 4541 15 for for IN 29007 4541 16 about about RB 29007 4541 17 half half PDT 29007 4541 18 an an DT 29007 4541 19 hour hour NN 29007 4541 20 . . . 29007 4542 1 If if IN 29007 4542 2 liked like VBN 29007 4542 3 , , , 29007 4542 4 one one CD 29007 4542 5 or or CC 29007 4542 6 two two CD 29007 4542 7 eggs egg NNS 29007 4542 8 may may MD 29007 4542 9 be be VB 29007 4542 10 added add VBN 29007 4542 11 to to IN 29007 4542 12 the the DT 29007 4542 13 pudding pudding NN 29007 4542 14 , , , 29007 4542 15 with with IN 29007 4542 16 a a DT 29007 4542 17 little little JJ 29007 4542 18 flavouring flavouring NN 29007 4542 19 essence essence NN 29007 4542 20 . . . 29007 4543 1 Note.--The Note.--The NNP 29007 4543 2 _ _ NNP 29007 4543 3 flaked flake VBD 29007 4543 4 _ _ NNP 29007 4543 5 hominy hominy NNP 29007 4543 6 is be VBZ 29007 4543 7 the the DT 29007 4543 8 best good JJS 29007 4543 9 for for IN 29007 4543 10 general general JJ 29007 4543 11 purposes purpose NNS 29007 4543 12 , , , 29007 4543 13 as as IN 29007 4543 14 the the DT 29007 4543 15 _ _ NNP 29007 4543 16 granulated granulate VBD 29007 4543 17 _ _ NNP 29007 4543 18 takes take VBZ 29007 4543 19 many many JJ 29007 4543 20 hours hour NNS 29007 4543 21 boiling boil VBG 29007 4543 22 before before IN 29007 4543 23 it -PRON- PRP 29007 4543 24 is be VBZ 29007 4543 25 properly properly RB 29007 4543 26 cooked cook VBN 29007 4543 27 . . . 29007 4544 1 VEGETABLES vegetable NNS 29007 4544 2 . . . 29007 4545 1 The the DT 29007 4545 2 rules rule NNS 29007 4545 3 for for IN 29007 4545 4 cooking cook VBG 29007 4545 5 vegetables vegetable NNS 29007 4545 6 are be VBP 29007 4545 7 very very RB 29007 4545 8 simple simple JJ 29007 4545 9 , , , 29007 4545 10 and and CC 29007 4545 11 easily easily RB 29007 4545 12 remembered remember VBN 29007 4545 13 . . . 29007 4546 1 All all DT 29007 4546 2 vegetables vegetable NNS 29007 4546 3 , , , 29007 4546 4 with with IN 29007 4546 5 the the DT 29007 4546 6 exception exception NN 29007 4546 7 of of IN 29007 4546 8 old old JJ 29007 4546 9 potatoes potato NNS 29007 4546 10 , , , 29007 4546 11 are be VBP 29007 4546 12 put put VBN 29007 4546 13 into into IN 29007 4546 14 boiling boiling NN 29007 4546 15 water water NN 29007 4546 16 . . . 29007 4547 1 Green green JJ 29007 4547 2 vegetables vegetable NNS 29007 4547 3 must must MD 29007 4547 4 be be VB 29007 4547 5 boiled boil VBN 29007 4547 6 with with IN 29007 4547 7 the the DT 29007 4547 8 lid lid NN 29007 4547 9 off off IN 29007 4547 10 the the DT 29007 4547 11 saucepan saucepan NN 29007 4547 12 , , , 29007 4547 13 as as IN 29007 4547 14 the the DT 29007 4547 15 steam steam NN 29007 4547 16 would would MD 29007 4547 17 discolour discolour VB 29007 4547 18 them -PRON- PRP 29007 4547 19 , , , 29007 4547 20 and and CC 29007 4547 21 the the DT 29007 4547 22 water water NN 29007 4547 23 must must MD 29007 4547 24 _ _ NNP 29007 4547 25 boil boil NNP 29007 4547 26 _ _ NNP 29007 4547 27 , , , 29007 4547 28 _ _ NNP 29007 4547 29 not not RB 29007 4547 30 simmer simmer NNP 29007 4547 31 _ _ NNP 29007 4547 32 . . . 29007 4548 1 Salt salt NN 29007 4548 2 is be VBZ 29007 4548 3 added add VBN 29007 4548 4 , , , 29007 4548 5 in in IN 29007 4548 6 the the DT 29007 4548 7 proportion proportion NN 29007 4548 8 of of IN 29007 4548 9 one one CD 29007 4548 10 tablespoonful tablespoonful JJ 29007 4548 11 to to IN 29007 4548 12 every every DT 29007 4548 13 two two CD 29007 4548 14 quarts quart NNS 29007 4548 15 of of IN 29007 4548 16 water water NN 29007 4548 17 . . . 29007 4549 1 If if IN 29007 4549 2 the the DT 29007 4549 3 water water NN 29007 4549 4 is be VBZ 29007 4549 5 very very RB 29007 4549 6 hard hard JJ 29007 4549 7 , , , 29007 4549 8 it -PRON- PRP 29007 4549 9 may may MD 29007 4549 10 be be VB 29007 4549 11 necessary necessary JJ 29007 4549 12 to to TO 29007 4549 13 add add VB 29007 4549 14 a a DT 29007 4549 15 little little JJ 29007 4549 16 piece piece NN 29007 4549 17 of of IN 29007 4549 18 soda soda NN 29007 4549 19 . . . 29007 4550 1 The the DT 29007 4550 2 lime lime NN 29007 4550 3 in in IN 29007 4550 4 hard hard JJ 29007 4550 5 water water NN 29007 4550 6 discolours discolour VBZ 29007 4550 7 green green JJ 29007 4550 8 vegetables vegetable NNS 29007 4550 9 , , , 29007 4550 10 and and CC 29007 4550 11 the the DT 29007 4550 12 use use NN 29007 4550 13 of of IN 29007 4550 14 soda soda NN 29007 4550 15 is be VBZ 29007 4550 16 to to TO 29007 4550 17 throw throw VB 29007 4550 18 this this DT 29007 4550 19 down down RP 29007 4550 20 . . . 29007 4551 1 Do do VB 29007 4551 2 not not RB 29007 4551 3 , , , 29007 4551 4 however however RB 29007 4551 5 , , , 29007 4551 6 use use NN 29007 4551 7 soda soda NN 29007 4551 8 , , , 29007 4551 9 unless unless IN 29007 4551 10 obliged oblige VBN 29007 4551 11 , , , 29007 4551 12 as as IN 29007 4551 13 too too RB 29007 4551 14 much much JJ 29007 4551 15 of of IN 29007 4551 16 it -PRON- PRP 29007 4551 17 will will MD 29007 4551 18 destroy destroy VB 29007 4551 19 , , , 29007 4551 20 to to IN 29007 4551 21 some some DT 29007 4551 22 extent extent NN 29007 4551 23 , , , 29007 4551 24 the the DT 29007 4551 25 flavour flavour NN 29007 4551 26 of of IN 29007 4551 27 the the DT 29007 4551 28 vegetables vegetable NNS 29007 4551 29 . . . 29007 4552 1 Peas pea NNS 29007 4552 2 must must MD 29007 4552 3 be be VB 29007 4552 4 boiled boil VBN 29007 4552 5 gently gently RB 29007 4552 6 , , , 29007 4552 7 as as IN 29007 4552 8 rapid rapid JJ 29007 4552 9 boiling boiling NN 29007 4552 10 would would MD 29007 4552 11 break break VB 29007 4552 12 their -PRON- PRP$ 29007 4552 13 skins skin NNS 29007 4552 14 . . . 29007 4553 1 Haricot haricot NN 29007 4553 2 beans bean NNS 29007 4553 3 must must MD 29007 4553 4 be be VB 29007 4553 5 boiled boil VBN 29007 4553 6 gently gently RB 29007 4553 7 , , , 29007 4553 8 for for IN 29007 4553 9 the the DT 29007 4553 10 same same JJ 29007 4553 11 reason reason NN 29007 4553 12 . . . 29007 4554 1 Root root NN 29007 4554 2 vegetables vegetable NNS 29007 4554 3 take take VBP 29007 4554 4 longer long JJR 29007 4554 5 to to TO 29007 4554 6 cook cook VB 29007 4554 7 than than IN 29007 4554 8 fresh fresh JJ 29007 4554 9 ones one NNS 29007 4554 10 . . . 29007 4555 1 Old old JJ 29007 4555 2 potatoes potato NNS 29007 4555 3 must must MD 29007 4555 4 be be VB 29007 4555 5 put put VBN 29007 4555 6 into into IN 29007 4555 7 warm warm JJ 29007 4555 8 water water NN 29007 4555 9 , , , 29007 4555 10 as as IN 29007 4555 11 they -PRON- PRP 29007 4555 12 require require VBP 29007 4555 13 gradual gradual JJ 29007 4555 14 cooking cooking NN 29007 4555 15 , , , 29007 4555 16 and and CC 29007 4555 17 must must MD 29007 4555 18 be be VB 29007 4555 19 boiled boil VBN 29007 4555 20 gently gently RB 29007 4555 21 , , , 29007 4555 22 until until IN 29007 4555 23 tender tender NN 29007 4555 24 . . . 29007 4556 1 With with IN 29007 4556 2 that that DT 29007 4556 3 exception exception NN 29007 4556 4 , , , 29007 4556 5 all all PDT 29007 4556 6 the the DT 29007 4556 7 others other NNS 29007 4556 8 must must MD 29007 4556 9 be be VB 29007 4556 10 put put VBN 29007 4556 11 into into IN 29007 4556 12 boiling boiling NN 29007 4556 13 water water NN 29007 4556 14 . . . 29007 4557 1 Carrots carrot NNS 29007 4557 2 , , , 29007 4557 3 turnips turnip NNS 29007 4557 4 , , , 29007 4557 5 and and CC 29007 4557 6 parsnips parsnip NNS 29007 4557 7 are be VBP 29007 4557 8 generally generally RB 29007 4557 9 cooked cook VBN 29007 4557 10 with with IN 29007 4557 11 the the DT 29007 4557 12 meat meat NN 29007 4557 13 with with IN 29007 4557 14 which which WDT 29007 4557 15 they -PRON- PRP 29007 4557 16 are be VBP 29007 4557 17 served serve VBN 29007 4557 18 , , , 29007 4557 19 as as IN 29007 4557 20 their -PRON- PRP$ 29007 4557 21 flavour flavour NN 29007 4557 22 is be VBZ 29007 4557 23 thereby thereby RB 29007 4557 24 improved improve VBN 29007 4557 25 . . . 29007 4558 1 To to IN 29007 4558 2 Boil Boil NNP 29007 4558 3 Potatoes Potatoes NNP 29007 4558 4 . . . 29007 4559 1 If if IN 29007 4559 2 boiled boil VBN 29007 4559 3 in in IN 29007 4559 4 their -PRON- PRP$ 29007 4559 5 skins skin NNS 29007 4559 6 , , , 29007 4559 7 scrub scrub VB 29007 4559 8 them -PRON- PRP 29007 4559 9 perfectly perfectly RB 29007 4559 10 clean clean JJ 29007 4559 11 , , , 29007 4559 12 and and CC 29007 4559 13 put put VBD 29007 4559 14 them -PRON- PRP 29007 4559 15 into into IN 29007 4559 16 a a DT 29007 4559 17 saucepan saucepan NN 29007 4559 18 with with IN 29007 4559 19 sufficient sufficient JJ 29007 4559 20 warm warm JJ 29007 4559 21 water water NN 29007 4559 22 to to TO 29007 4559 23 cover cover VB 29007 4559 24 them -PRON- PRP 29007 4559 25 . . . 29007 4560 1 Sprinkle sprinkle VB 29007 4560 2 them -PRON- PRP 29007 4560 3 with with IN 29007 4560 4 salt salt NN 29007 4560 5 and and CC 29007 4560 6 boil boil VB 29007 4560 7 them -PRON- PRP 29007 4560 8 gently gently RB 29007 4560 9 for for IN 29007 4560 10 half half PDT 29007 4560 11 an an DT 29007 4560 12 hour hour NN 29007 4560 13 or or CC 29007 4560 14 more more JJR 29007 4560 15 , , , 29007 4560 16 until until IN 29007 4560 17 very very RB 29007 4560 18 _ _ NNP 29007 4560 19 nearly nearly RB 29007 4560 20 _ _ NNP 29007 4560 21 tender tender NN 29007 4560 22 , , , 29007 4560 23 but but CC 29007 4560 24 not not RB 29007 4560 25 quite quite RB 29007 4560 26 . . . 29007 4561 1 Then then RB 29007 4561 2 pour pour VB 29007 4561 3 the the DT 29007 4561 4 water water NN 29007 4561 5 away away RB 29007 4561 6 . . . 29007 4562 1 Peel peel VB 29007 4562 2 the the DT 29007 4562 3 potatoes potato NNS 29007 4562 4 , , , 29007 4562 5 replace replace VB 29007 4562 6 them -PRON- PRP 29007 4562 7 in in IN 29007 4562 8 the the DT 29007 4562 9 saucepan saucepan NN 29007 4562 10 , , , 29007 4562 11 sprinkle sprinkle VB 29007 4562 12 salt salt NN 29007 4562 13 upon upon IN 29007 4562 14 them -PRON- PRP 29007 4562 15 , , , 29007 4562 16 cover cover VB 29007 4562 17 them -PRON- PRP 29007 4562 18 with with IN 29007 4562 19 a a DT 29007 4562 20 cloth cloth NN 29007 4562 21 , , , 29007 4562 22 and and CC 29007 4562 23 put put VBD 29007 4562 24 the the DT 29007 4562 25 lid lid NN 29007 4562 26 on on IN 29007 4562 27 the the DT 29007 4562 28 saucepan saucepan NN 29007 4562 29 . . . 29007 4563 1 Let let VB 29007 4563 2 them -PRON- PRP 29007 4563 3 stand stand VB 29007 4563 4 by by IN 29007 4563 5 the the DT 29007 4563 6 side side NN 29007 4563 7 of of IN 29007 4563 8 the the DT 29007 4563 9 fire fire NN 29007 4563 10 to to TO 29007 4563 11 finish finish VB 29007 4563 12 cooking cooking NN 29007 4563 13 in in IN 29007 4563 14 their -PRON- PRP$ 29007 4563 15 own own JJ 29007 4563 16 steam steam NN 29007 4563 17 . . . 29007 4564 1 Care care NN 29007 4564 2 must must MD 29007 4564 3 be be VB 29007 4564 4 taken take VBN 29007 4564 5 that that IN 29007 4564 6 the the DT 29007 4564 7 potatoes potato NNS 29007 4564 8 cooked cook VBN 29007 4564 9 in in IN 29007 4564 10 this this DT 29007 4564 11 way way NN 29007 4564 12 are be VBP 29007 4564 13 free free JJ 29007 4564 14 from from IN 29007 4564 15 disease disease NN 29007 4564 16 . . . 29007 4565 1 One one CD 29007 4565 2 tainted tainted JJ 29007 4565 3 potato potato NN 29007 4565 4 would would MD 29007 4565 5 destroy destroy VB 29007 4565 6 the the DT 29007 4565 7 flavour flavour NN 29007 4565 8 of of IN 29007 4565 9 the the DT 29007 4565 10 others other NNS 29007 4565 11 . . . 29007 4566 1 If if IN 29007 4566 2 cooked cook VBN 29007 4566 3 without without IN 29007 4566 4 their -PRON- PRP$ 29007 4566 5 skins skin NNS 29007 4566 6 , , , 29007 4566 7 pare pare VB 29007 4566 8 them -PRON- PRP 29007 4566 9 thinly thinly RB 29007 4566 10 and and CC 29007 4566 11 treat treat VB 29007 4566 12 them -PRON- PRP 29007 4566 13 in in IN 29007 4566 14 the the DT 29007 4566 15 same same JJ 29007 4566 16 manner manner NN 29007 4566 17 , , , 29007 4566 18 pouring pour VBG 29007 4566 19 off off RP 29007 4566 20 the the DT 29007 4566 21 water water NN 29007 4566 22 when when WRB 29007 4566 23 they -PRON- PRP 29007 4566 24 are be VBP 29007 4566 25 very very RB 29007 4566 26 nearly nearly RB 29007 4566 27 tender tender JJ 29007 4566 28 , , , 29007 4566 29 and and CC 29007 4566 30 finish finish VB 29007 4566 31 cooking cook VBG 29007 4566 32 them -PRON- PRP 29007 4566 33 in in IN 29007 4566 34 their -PRON- PRP$ 29007 4566 35 own own JJ 29007 4566 36 steam steam NN 29007 4566 37 . . . 29007 4567 1 If if IN 29007 4567 2 the the DT 29007 4567 3 potatoes potato NNS 29007 4567 4 are be VBP 29007 4567 5 good good JJ 29007 4567 6 and and CC 29007 4567 7 are be VBP 29007 4567 8 cooked cook VBN 29007 4567 9 according accord VBG 29007 4567 10 to to IN 29007 4567 11 these these DT 29007 4567 12 directions direction NNS 29007 4567 13 , , , 29007 4567 14 they -PRON- PRP 29007 4567 15 will will MD 29007 4567 16 be be VB 29007 4567 17 perfectly perfectly RB 29007 4567 18 dry dry JJ 29007 4567 19 and and CC 29007 4567 20 flowery flowery JJ 29007 4567 21 . . . 29007 4568 1 To to IN 29007 4568 2 Steam Steam NNP 29007 4568 3 Potatoes Potatoes NNPS 29007 4568 4 . . . 29007 4569 1 Put put VB 29007 4569 2 the the DT 29007 4569 3 potatoes potato NNS 29007 4569 4 into into IN 29007 4569 5 the the DT 29007 4569 6 steamer steamer NN 29007 4569 7 , , , 29007 4569 8 and and CC 29007 4569 9 sprinkle sprinkle VB 29007 4569 10 them -PRON- PRP 29007 4569 11 with with IN 29007 4569 12 salt salt NN 29007 4569 13 . . . 29007 4570 1 Keep keep VB 29007 4570 2 the the DT 29007 4570 3 water water NN 29007 4570 4 in in IN 29007 4570 5 the the DT 29007 4570 6 saucepan saucepan NN 29007 4570 7 underneath underneath RB 29007 4570 8 quickly quickly RB 29007 4570 9 boiling boil VBG 29007 4570 10 the the DT 29007 4570 11 whole whole JJ 29007 4570 12 time time NN 29007 4570 13 the the DT 29007 4570 14 potatoes potato NNS 29007 4570 15 are be VBP 29007 4570 16 cooking cook VBG 29007 4570 17 . . . 29007 4571 1 If if IN 29007 4571 2 the the DT 29007 4571 3 potatoes potato NNS 29007 4571 4 are be VBP 29007 4571 5 cooked cook VBN 29007 4571 6 in in IN 29007 4571 7 their -PRON- PRP$ 29007 4571 8 skins skin NNS 29007 4571 9 , , , 29007 4571 10 [ [ -LRB- 29007 4571 11 * * NFP 29007 4571 12 ] ] -RRB- 29007 4571 13 peel peel VB 29007 4571 14 them -PRON- PRP 29007 4571 15 when when WRB 29007 4571 16 very very RB 29007 4571 17 nearly nearly RB 29007 4571 18 tender tender JJ 29007 4571 19 , , , 29007 4571 20 and and CC 29007 4571 21 put put VBD 29007 4571 22 them -PRON- PRP 29007 4571 23 back back RB 29007 4571 24 in in IN 29007 4571 25 the the DT 29007 4571 26 steamer steamer NN 29007 4571 27 to to TO 29007 4571 28 finish finish VB 29007 4571 29 cooking cooking NN 29007 4571 30 . . . 29007 4572 1 Steaming steam VBG 29007 4572 2 is be VBZ 29007 4572 3 one one CD 29007 4572 4 of of IN 29007 4572 5 the the DT 29007 4572 6 simplest simple JJS 29007 4572 7 and and CC 29007 4572 8 best good JJS 29007 4572 9 ways way NNS 29007 4572 10 of of IN 29007 4572 11 cooking cooking NN 29007 4572 12 potatoes potato NNS 29007 4572 13 . . . 29007 4573 1 If if IN 29007 4573 2 the the DT 29007 4573 3 potatoes potato NNS 29007 4573 4 are be VBP 29007 4573 5 good good JJ 29007 4573 6 and and CC 29007 4573 7 the the DT 29007 4573 8 water water NN 29007 4573 9 is be VBZ 29007 4573 10 kept keep VBN 29007 4573 11 briskly briskly RB 29007 4573 12 boiling boil VBG 29007 4573 13 , , , 29007 4573 14 this this DT 29007 4573 15 method method NN 29007 4573 16 can can MD 29007 4573 17 not not RB 29007 4573 18 fail fail VB 29007 4573 19 to to TO 29007 4573 20 be be VB 29007 4573 21 successful successful JJ 29007 4573 22 . . . 29007 4574 1 [ [ -LRB- 29007 4574 2 * * NFP 29007 4574 3 ] ] -RRB- 29007 4574 4 This this DT 29007 4574 5 should should MD 29007 4574 6 only only RB 29007 4574 7 be be VB 29007 4574 8 done do VBN 29007 4574 9 when when WRB 29007 4574 10 untainted untainte VBN 29007 4574 11 by by IN 29007 4574 12 disease disease NN 29007 4574 13 . . . 29007 4575 1 To to IN 29007 4575 2 Cook Cook NNP 29007 4575 3 New New NNP 29007 4575 4 Potatoes Potatoes NNP 29007 4575 5 . . . 29007 4576 1 Put put VB 29007 4576 2 the the DT 29007 4576 3 potatoes potato NNS 29007 4576 4 into into IN 29007 4576 5 boiling boil VBG 29007 4576 6 water water NN 29007 4576 7 with with IN 29007 4576 8 some some DT 29007 4576 9 salt salt NN 29007 4576 10 , , , 29007 4576 11 and and CC 29007 4576 12 boil boil VB 29007 4576 13 gently gently RB 29007 4576 14 for for IN 29007 4576 15 twenty twenty CD 29007 4576 16 minutes minute NNS 29007 4576 17 or or CC 29007 4576 18 more more JJR 29007 4576 19 , , , 29007 4576 20 according accord VBG 29007 4576 21 to to IN 29007 4576 22 their -PRON- PRP$ 29007 4576 23 age age NN 29007 4576 24 . . . 29007 4577 1 When when WRB 29007 4577 2 very very RB 29007 4577 3 nearly nearly RB 29007 4577 4 tender tender JJ 29007 4577 5 pour pour NN 29007 4577 6 off off IN 29007 4577 7 the the DT 29007 4577 8 water water NN 29007 4577 9 , , , 29007 4577 10 cover cover VB 29007 4577 11 them -PRON- PRP 29007 4577 12 with with IN 29007 4577 13 a a DT 29007 4577 14 cloth cloth NN 29007 4577 15 , , , 29007 4577 16 and and CC 29007 4577 17 set set VBD 29007 4577 18 the the DT 29007 4577 19 saucepan saucepan NN 29007 4577 20 by by IN 29007 4577 21 the the DT 29007 4577 22 side side NN 29007 4577 23 of of IN 29007 4577 24 the the DT 29007 4577 25 fire fire NN 29007 4577 26 , , , 29007 4577 27 and and CC 29007 4577 28 finish finish NN 29007 4577 29 cooking cooking NN 29007 4577 30 in in IN 29007 4577 31 their -PRON- PRP$ 29007 4577 32 own own JJ 29007 4577 33 steam steam NN 29007 4577 34 . . . 29007 4578 1 Baked Baked NNP 29007 4578 2 Potatoes Potatoes NNP 29007 4578 3 . . . 29007 4579 1 Choose choose VB 29007 4579 2 nice nice JJ 29007 4579 3 potatoes potato NNS 29007 4579 4 , , , 29007 4579 5 not not RB 29007 4579 6 too too RB 29007 4579 7 large large JJ 29007 4579 8 , , , 29007 4579 9 and and CC 29007 4579 10 scrub scrub VBD 29007 4579 11 them -PRON- PRP 29007 4579 12 perfectly perfectly RB 29007 4579 13 clean clean JJ 29007 4579 14 . . . 29007 4580 1 Bake bake VB 29007 4580 2 them -PRON- PRP 29007 4580 3 in in IN 29007 4580 4 a a DT 29007 4580 5 moderate moderate JJ 29007 4580 6 oven oven NN 29007 4580 7 for for IN 29007 4580 8 about about RB 29007 4580 9 an an DT 29007 4580 10 hour hour NN 29007 4580 11 . . . 29007 4581 1 Brussels Brussels NNP 29007 4581 2 Sprouts Sprouts NNPS 29007 4581 3 . . . 29007 4582 1 Trim trim VB 29007 4582 2 them -PRON- PRP 29007 4582 3 nicely nicely RB 29007 4582 4 and and CC 29007 4582 5 put put VBD 29007 4582 6 them -PRON- PRP 29007 4582 7 in in IN 29007 4582 8 boiling boil VBG 29007 4582 9 water water NN 29007 4582 10 , , , 29007 4582 11 adding add VBG 29007 4582 12 salt salt NN 29007 4582 13 in in IN 29007 4582 14 the the DT 29007 4582 15 proportion proportion NN 29007 4582 16 of of IN 29007 4582 17 a a DT 29007 4582 18 tablespoonful tablespoonful JJ 29007 4582 19 to to IN 29007 4582 20 every every DT 29007 4582 21 two two CD 29007 4582 22 quarts quart NNS 29007 4582 23 of of IN 29007 4582 24 water water NN 29007 4582 25 . . . 29007 4583 1 Put put VB 29007 4583 2 in in RP 29007 4583 3 a a DT 29007 4583 4 little little JJ 29007 4583 5 sugar sugar NN 29007 4583 6 , , , 29007 4583 7 or or CC 29007 4583 8 , , , 29007 4583 9 if if IN 29007 4583 10 the the DT 29007 4583 11 water water NN 29007 4583 12 is be VBZ 29007 4583 13 hard hard JJ 29007 4583 14 , , , 29007 4583 15 a a DT 29007 4583 16 little little JJ 29007 4583 17 piece piece NN 29007 4583 18 of of IN 29007 4583 19 soda soda NN 29007 4583 20 the the DT 29007 4583 21 size size NN 29007 4583 22 of of IN 29007 4583 23 a a DT 29007 4583 24 pea pea NN 29007 4583 25 . . . 29007 4584 1 Boil boil VB 29007 4584 2 them -PRON- PRP 29007 4584 3 quickly quickly RB 29007 4584 4 , , , 29007 4584 5 with with IN 29007 4584 6 the the DT 29007 4584 7 lid lid NN 29007 4584 8 off off IN 29007 4584 9 the the DT 29007 4584 10 saucepan saucepan NN 29007 4584 11 , , , 29007 4584 12 from from IN 29007 4584 13 ten ten CD 29007 4584 14 to to IN 29007 4584 15 twenty twenty CD 29007 4584 16 minutes minute NNS 29007 4584 17 , , , 29007 4584 18 according accord VBG 29007 4584 19 to to IN 29007 4584 20 the the DT 29007 4584 21 size size NN 29007 4584 22 and and CC 29007 4584 23 age age NN 29007 4584 24 of of IN 29007 4584 25 the the DT 29007 4584 26 sprouts sprout NNS 29007 4584 27 . . . 29007 4585 1 When when WRB 29007 4585 2 tender tender NN 29007 4585 3 , , , 29007 4585 4 drain drain VB 29007 4585 5 them -PRON- PRP 29007 4585 6 quite quite RB 29007 4585 7 dry dry JJ 29007 4585 8 in in IN 29007 4585 9 a a DT 29007 4585 10 colander colander NN 29007 4585 11 . . . 29007 4586 1 Dry Dry NNP 29007 4586 2 the the DT 29007 4586 3 saucepan saucepan NN 29007 4586 4 and and CC 29007 4586 5 put put VBD 29007 4586 6 them -PRON- PRP 29007 4586 7 back back RB 29007 4586 8 with with IN 29007 4586 9 a a DT 29007 4586 10 little little JJ 29007 4586 11 butter butter NN 29007 4586 12 , , , 29007 4586 13 pepper pepper NN 29007 4586 14 , , , 29007 4586 15 and and CC 29007 4586 16 salt salt NN 29007 4586 17 . . . 29007 4587 1 Shake shake VB 29007 4587 2 them -PRON- PRP 29007 4587 3 over over IN 29007 4587 4 the the DT 29007 4587 5 fire fire NN 29007 4587 6 for for IN 29007 4587 7 a a DT 29007 4587 8 minute minute NN 29007 4587 9 or or CC 29007 4587 10 so so RB 29007 4587 11 , , , 29007 4587 12 and and CC 29007 4587 13 then then RB 29007 4587 14 serve serve VB 29007 4587 15 on on IN 29007 4587 16 a a DT 29007 4587 17 hot hot JJ 29007 4587 18 dish dish NN 29007 4587 19 . . . 29007 4588 1 To to IN 29007 4588 2 Boil Boil NNP 29007 4588 3 a a DT 29007 4588 4 Cauliflower Cauliflower NNP 29007 4588 5 . . . 29007 4589 1 Soak soak VB 29007 4589 2 it -PRON- PRP 29007 4589 3 in in IN 29007 4589 4 salt salt NN 29007 4589 5 and and CC 29007 4589 6 water water NN 29007 4589 7 to to TO 29007 4589 8 draw draw VB 29007 4589 9 out out RP 29007 4589 10 any any DT 29007 4589 11 insects insect NNS 29007 4589 12 , , , 29007 4589 13 and and CC 29007 4589 14 trim trim VB 29007 4589 15 off off RP 29007 4589 16 the the DT 29007 4589 17 outside outside JJ 29007 4589 18 leaves leave NNS 29007 4589 19 . . . 29007 4590 1 Put put VB 29007 4590 2 it -PRON- PRP 29007 4590 3 , , , 29007 4590 4 with with IN 29007 4590 5 the the DT 29007 4590 6 flower flower NN 29007 4590 7 downwards downwards RB 29007 4590 8 , , , 29007 4590 9 into into IN 29007 4590 10 a a DT 29007 4590 11 saucepan saucepan NN 29007 4590 12 of of IN 29007 4590 13 boiling boil VBG 29007 4590 14 water water NN 29007 4590 15 with with IN 29007 4590 16 salt salt NN 29007 4590 17 in in IN 29007 4590 18 it -PRON- PRP 29007 4590 19 , , , 29007 4590 20 and and CC 29007 4590 21 cook cook VB 29007 4590 22 from from IN 29007 4590 23 twenty twenty CD 29007 4590 24 to to IN 29007 4590 25 thirty thirty CD 29007 4590 26 minutes minute NNS 29007 4590 27 , , , 29007 4590 28 according accord VBG 29007 4590 29 to to IN 29007 4590 30 its -PRON- PRP$ 29007 4590 31 age age NN 29007 4590 32 . . . 29007 4591 1 Drain drain VB 29007 4591 2 it -PRON- PRP 29007 4591 3 on on IN 29007 4591 4 a a DT 29007 4591 5 sieve sieve NN 29007 4591 6 or or CC 29007 4591 7 colander colander NN 29007 4591 8 . . . 29007 4592 1 If if IN 29007 4592 2 liked like VBN 29007 4592 3 , , , 29007 4592 4 it -PRON- PRP 29007 4592 5 may may MD 29007 4592 6 be be VB 29007 4592 7 served serve VBN 29007 4592 8 with with IN 29007 4592 9 white white JJ 29007 4592 10 or or CC 29007 4592 11 French french JJ 29007 4592 12 sauce sauce NN 29007 4592 13 poured pour VBD 29007 4592 14 over over IN 29007 4592 15 it -PRON- PRP 29007 4592 16 ( ( -LRB- 29007 4592 17 _ _ NNP 29007 4592 18 see see VBP 29007 4592 19 _ _ NNP 29007 4592 20 Sauces Sauces NNPS 29007 4592 21 . . . 29007 4592 22 ) ) -RRB- 29007 4593 1 Green Green NNP 29007 4593 2 Peas Peas NNP 29007 4593 3 . . . 29007 4594 1 Put put VB 29007 4594 2 them -PRON- PRP 29007 4594 3 into into IN 29007 4594 4 plenty plenty NN 29007 4594 5 of of IN 29007 4594 6 boiling boiling NN 29007 4594 7 water water NN 29007 4594 8 , , , 29007 4594 9 with with IN 29007 4594 10 a a DT 29007 4594 11 little little JJ 29007 4594 12 sugar sugar NN 29007 4594 13 and and CC 29007 4594 14 a a DT 29007 4594 15 sprig sprig NN 29007 4594 16 or or CC 29007 4594 17 two two CD 29007 4594 18 of of IN 29007 4594 19 mint mint NN 29007 4594 20 . . . 29007 4595 1 Boil Boil NNP 29007 4595 2 gently gently RB 29007 4595 3 with with IN 29007 4595 4 the the DT 29007 4595 5 lid lid NN 29007 4595 6 off off IN 29007 4595 7 the the DT 29007 4595 8 saucepan saucepan NN 29007 4595 9 for for IN 29007 4595 10 twenty twenty CD 29007 4595 11 minutes minute NNS 29007 4595 12 or or CC 29007 4595 13 more more JJR 29007 4595 14 , , , 29007 4595 15 according accord VBG 29007 4595 16 to to IN 29007 4595 17 their -PRON- PRP$ 29007 4595 18 size size NN 29007 4595 19 and and CC 29007 4595 20 age age NN 29007 4595 21 . . . 29007 4596 1 Drain drain VB 29007 4596 2 them -PRON- PRP 29007 4596 3 in in IN 29007 4596 4 a a DT 29007 4596 5 colander colander NN 29007 4596 6 . . . 29007 4597 1 Then then RB 29007 4597 2 put put VB 29007 4597 3 them -PRON- PRP 29007 4597 4 into into IN 29007 4597 5 a a DT 29007 4597 6 saucepan saucepan NN 29007 4597 7 with with IN 29007 4597 8 a a DT 29007 4597 9 little little JJ 29007 4597 10 piece piece NN 29007 4597 11 of of IN 29007 4597 12 butter butter NN 29007 4597 13 , , , 29007 4597 14 a a DT 29007 4597 15 teaspoonful teaspoonful NN 29007 4597 16 of of IN 29007 4597 17 castor castor NN 29007 4597 18 sugar sugar NN 29007 4597 19 , , , 29007 4597 20 pepper pepper NN 29007 4597 21 and and CC 29007 4597 22 salt salt NN 29007 4597 23 , , , 29007 4597 24 and and CC 29007 4597 25 shake shake VB 29007 4597 26 them -PRON- PRP 29007 4597 27 over over IN 29007 4597 28 the the DT 29007 4597 29 fire fire NN 29007 4597 30 for for IN 29007 4597 31 a a DT 29007 4597 32 minute minute NN 29007 4597 33 or or CC 29007 4597 34 two two CD 29007 4597 35 . . . 29007 4598 1 French French NNPS 29007 4598 2 Beans Beans NNPS 29007 4598 3 . . . 29007 4599 1 Remove remove VB 29007 4599 2 the the DT 29007 4599 3 strings string NNS 29007 4599 4 and and CC 29007 4599 5 cut cut VBD 29007 4599 6 the the DT 29007 4599 7 beans bean NNS 29007 4599 8 into into IN 29007 4599 9 slices slice NNS 29007 4599 10 . . . 29007 4600 1 Put put VB 29007 4600 2 them -PRON- PRP 29007 4600 3 into into IN 29007 4600 4 plenty plenty NN 29007 4600 5 of of IN 29007 4600 6 boiling boiling NN 29007 4600 7 water water NN 29007 4600 8 , , , 29007 4600 9 with with IN 29007 4600 10 salt salt NN 29007 4600 11 in in IN 29007 4600 12 the the DT 29007 4600 13 proportion proportion NN 29007 4600 14 of of IN 29007 4600 15 one one CD 29007 4600 16 tablespoonful tablespoonful JJ 29007 4600 17 to to IN 29007 4600 18 every every DT 29007 4600 19 two two CD 29007 4600 20 quarts quart NNS 29007 4600 21 of of IN 29007 4600 22 water water NN 29007 4600 23 , , , 29007 4600 24 a a DT 29007 4600 25 little little JJ 29007 4600 26 sugar sugar NN 29007 4600 27 , , , 29007 4600 28 or or CC 29007 4600 29 , , , 29007 4600 30 if if IN 29007 4600 31 the the DT 29007 4600 32 water water NN 29007 4600 33 is be VBZ 29007 4600 34 hard hard JJ 29007 4600 35 , , , 29007 4600 36 a a DT 29007 4600 37 small small JJ 29007 4600 38 piece piece NN 29007 4600 39 of of IN 29007 4600 40 soda soda NN 29007 4600 41 about about IN 29007 4600 42 the the DT 29007 4600 43 size size NN 29007 4600 44 of of IN 29007 4600 45 a a DT 29007 4600 46 pea pea NN 29007 4600 47 . . . 29007 4601 1 Boil Boil NNP 29007 4601 2 quickly quickly RB 29007 4601 3 for for IN 29007 4601 4 fifteen fifteen CD 29007 4601 5 minutes minute NNS 29007 4601 6 or or CC 29007 4601 7 longer long RBR 29007 4601 8 , , , 29007 4601 9 according accord VBG 29007 4601 10 to to IN 29007 4601 11 their -PRON- PRP$ 29007 4601 12 age age NN 29007 4601 13 . . . 29007 4602 1 Drain drain VB 29007 4602 2 in in IN 29007 4602 3 a a DT 29007 4602 4 colander colander NN 29007 4602 5 . . . 29007 4603 1 Then then RB 29007 4603 2 put put VB 29007 4603 3 them -PRON- PRP 29007 4603 4 into into IN 29007 4603 5 a a DT 29007 4603 6 saucepan saucepan NN 29007 4603 7 with with IN 29007 4603 8 a a DT 29007 4603 9 small small JJ 29007 4603 10 piece piece NN 29007 4603 11 of of IN 29007 4603 12 butter butter NN 29007 4603 13 , , , 29007 4603 14 pepper pepper NN 29007 4603 15 and and CC 29007 4603 16 salt salt NN 29007 4603 17 , , , 29007 4603 18 and and CC 29007 4603 19 shake shake VB 29007 4603 20 them -PRON- PRP 29007 4603 21 over over IN 29007 4603 22 the the DT 29007 4603 23 fire fire NN 29007 4603 24 for for IN 29007 4603 25 a a DT 29007 4603 26 minute minute NN 29007 4603 27 or or CC 29007 4603 28 two two CD 29007 4603 29 . . . 29007 4604 1 Spinach spinach NN 29007 4604 2 . . . 29007 4605 1 Pull pull VB 29007 4605 2 off off RP 29007 4605 3 the the DT 29007 4605 4 stalks stalk NNS 29007 4605 5 and and CC 29007 4605 6 wash wash VB 29007 4605 7 the the DT 29007 4605 8 spinach spinach NN 29007 4605 9 well well RB 29007 4605 10 in in IN 29007 4605 11 several several JJ 29007 4605 12 waters water NNS 29007 4605 13 to to TO 29007 4605 14 remove remove VB 29007 4605 15 all all DT 29007 4605 16 grit grit NN 29007 4605 17 . . . 29007 4606 1 Put put VB 29007 4606 2 it -PRON- PRP 29007 4606 3 into into IN 29007 4606 4 a a DT 29007 4606 5 saucepan saucepan NN 29007 4606 6 without without IN 29007 4606 7 any any DT 29007 4606 8 water water NN 29007 4606 9 but but CC 29007 4606 10 that that DT 29007 4606 11 which which WDT 29007 4606 12 adheres adhere VBZ 29007 4606 13 to to IN 29007 4606 14 the the DT 29007 4606 15 leaves leave NNS 29007 4606 16 , , , 29007 4606 17 and and CC 29007 4606 18 sprinkle sprinkle VB 29007 4606 19 a a DT 29007 4606 20 little little JJ 29007 4606 21 salt salt NN 29007 4606 22 over over IN 29007 4606 23 it -PRON- PRP 29007 4606 24 . . . 29007 4607 1 Cook cook VB 29007 4607 2 with with IN 29007 4607 3 the the DT 29007 4607 4 lid lid NN 29007 4607 5 off off IN 29007 4607 6 the the DT 29007 4607 7 saucepan saucepan NN 29007 4607 8 until until IN 29007 4607 9 quite quite RB 29007 4607 10 tender tender NN 29007 4607 11 , , , 29007 4607 12 stirring stir VBG 29007 4607 13 it -PRON- PRP 29007 4607 14 occasionally occasionally RB 29007 4607 15 . . . 29007 4608 1 Drain drain VB 29007 4608 2 it -PRON- PRP 29007 4608 3 in in IN 29007 4608 4 a a DT 29007 4608 5 colander colander NN 29007 4608 6 , , , 29007 4608 7 and and CC 29007 4608 8 wring wre VBG 29007 4608 9 it -PRON- PRP 29007 4608 10 dry dry JJ 29007 4608 11 in in IN 29007 4608 12 a a DT 29007 4608 13 cloth cloth NN 29007 4608 14 . . . 29007 4609 1 Then then RB 29007 4609 2 chop chop VB 29007 4609 3 it -PRON- PRP 29007 4609 4 , , , 29007 4609 5 or or CC 29007 4609 6 rub rub VB 29007 4609 7 it -PRON- PRP 29007 4609 8 through through IN 29007 4609 9 a a DT 29007 4609 10 wire wire NN 29007 4609 11 sieve sieve NN 29007 4609 12 . . . 29007 4610 1 The the DT 29007 4610 2 latter latter JJ 29007 4610 3 method method NN 29007 4610 4 is be VBZ 29007 4610 5 preferable preferable JJ 29007 4610 6 . . . 29007 4611 1 To to TO 29007 4611 2 dress dress VB 29007 4611 3 it -PRON- PRP 29007 4611 4 , , , 29007 4611 5 mix mix VB 29007 4611 6 it -PRON- PRP 29007 4611 7 in in IN 29007 4611 8 a a DT 29007 4611 9 saucepan saucepan NN 29007 4611 10 over over IN 29007 4611 11 the the DT 29007 4611 12 fire fire NN 29007 4611 13 with with IN 29007 4611 14 a a DT 29007 4611 15 little little JJ 29007 4611 16 butter butter NN 29007 4611 17 , , , 29007 4611 18 pepper pepper NN 29007 4611 19 , , , 29007 4611 20 and and CC 29007 4611 21 salt salt NN 29007 4611 22 ; ; : 29007 4611 23 a a DT 29007 4611 24 little little JJ 29007 4611 25 cream cream NN 29007 4611 26 may may MD 29007 4611 27 be be VB 29007 4611 28 used use VBN 29007 4611 29 also also RB 29007 4611 30 , , , 29007 4611 31 care care NN 29007 4611 32 being being NN 29007 4611 33 taken take VBN 29007 4611 34 not not RB 29007 4611 35 to to TO 29007 4611 36 make make VB 29007 4611 37 the the DT 29007 4611 38 spinach spinach NN 29007 4611 39 too too RB 29007 4611 40 moist moist JJ 29007 4611 41 to to TO 29007 4611 42 serve serve VB 29007 4611 43 . . . 29007 4612 1 Press press VB 29007 4612 2 it -PRON- PRP 29007 4612 3 into into IN 29007 4612 4 shape shape NN 29007 4612 5 , , , 29007 4612 6 as as IN 29007 4612 7 a a DT 29007 4612 8 mound mound NN 29007 4612 9 or or CC 29007 4612 10 pyramid pyramid NN 29007 4612 11 , , , 29007 4612 12 in in IN 29007 4612 13 a a DT 29007 4612 14 vegetable vegetable JJ 29007 4612 15 dish dish NN 29007 4612 16 , , , 29007 4612 17 and and CC 29007 4612 18 garnish garnish VB 29007 4612 19 with with IN 29007 4612 20 fried fried JJ 29007 4612 21 _ _ NNP 29007 4612 22 croutons crouton NNS 29007 4612 23 _ _ NNP 29007 4612 24 of of IN 29007 4612 25 bread bread NN 29007 4612 26 . . . 29007 4613 1 Asparagus Asparagus NNP 29007 4613 2 . . . 29007 4614 1 Cut cut VB 29007 4614 2 the the DT 29007 4614 3 asparagus asparagus NN 29007 4614 4 all all PDT 29007 4614 5 the the DT 29007 4614 6 same same JJ 29007 4614 7 length length NN 29007 4614 8 , , , 29007 4614 9 and and CC 29007 4614 10 scrape scrape VB 29007 4614 11 the the DT 29007 4614 12 white white JJ 29007 4614 13 part part NN 29007 4614 14 lightly lightly RB 29007 4614 15 . . . 29007 4615 1 Tie tie VB 29007 4615 2 it -PRON- PRP 29007 4615 3 together together RB 29007 4615 4 and and CC 29007 4615 5 put put VB 29007 4615 6 it -PRON- PRP 29007 4615 7 in in IN 29007 4615 8 boiling boil VBG 29007 4615 9 water water NN 29007 4615 10 , , , 29007 4615 11 to to TO 29007 4615 12 which which WDT 29007 4615 13 salt salt NN 29007 4615 14 has have VBZ 29007 4615 15 been be VBN 29007 4615 16 added add VBN 29007 4615 17 , , , 29007 4615 18 in in IN 29007 4615 19 the the DT 29007 4615 20 proportion proportion NN 29007 4615 21 of of IN 29007 4615 22 one one CD 29007 4615 23 tablespoonful tablespoonful JJ 29007 4615 24 to to IN 29007 4615 25 two two CD 29007 4615 26 quarts quart NNS 29007 4615 27 of of IN 29007 4615 28 water water NN 29007 4615 29 . . . 29007 4616 1 Add add VB 29007 4616 2 also also RB 29007 4616 3 half half PDT 29007 4616 4 an an DT 29007 4616 5 ounce ounce NN 29007 4616 6 of of IN 29007 4616 7 butter butter NN 29007 4616 8 . . . 29007 4617 1 Boil Boil NNP 29007 4617 2 gently gently RB 29007 4617 3 with with IN 29007 4617 4 the the DT 29007 4617 5 lid lid NN 29007 4617 6 off off IN 29007 4617 7 the the DT 29007 4617 8 saucepan saucepan NN 29007 4617 9 for for IN 29007 4617 10 half half PDT 29007 4617 11 an an DT 29007 4617 12 hour hour NN 29007 4617 13 , , , 29007 4617 14 until until IN 29007 4617 15 the the DT 29007 4617 16 green green JJ 29007 4617 17 part part NN 29007 4617 18 is be VBZ 29007 4617 19 tender tender JJ 29007 4617 20 -- -- : 29007 4617 21 very very RB 29007 4617 22 young young JJ 29007 4617 23 asparagus asparagus NN 29007 4617 24 will will MD 29007 4617 25 not not RB 29007 4617 26 take take VB 29007 4617 27 so so RB 29007 4617 28 long long RB 29007 4617 29 . . . 29007 4618 1 Dish dish VB 29007 4618 2 on on IN 29007 4618 3 toast toast NN 29007 4618 4 ; ; : 29007 4618 5 if if IN 29007 4618 6 liked like VBN 29007 4618 7 , , , 29007 4618 8 French french JJ 29007 4618 9 or or CC 29007 4618 10 white white JJ 29007 4618 11 sauce sauce NN 29007 4618 12 may may MD 29007 4618 13 be be VB 29007 4618 14 poured pour VBN 29007 4618 15 over over IN 29007 4618 16 the the DT 29007 4618 17 green green JJ 29007 4618 18 ends end NNS 29007 4618 19 . . . 29007 4619 1 Jerusalem Jerusalem NNP 29007 4619 2 Artichokes Artichokes NNP 29007 4619 3 . . . 29007 4620 1 Peel peel VB 29007 4620 2 them -PRON- PRP 29007 4620 3 , , , 29007 4620 4 and and CC 29007 4620 5 throw throw VB 29007 4620 6 them -PRON- PRP 29007 4620 7 into into IN 29007 4620 8 boiling boiling NN 29007 4620 9 water water NN 29007 4620 10 , , , 29007 4620 11 with with IN 29007 4620 12 salt salt NN 29007 4620 13 in in IN 29007 4620 14 the the DT 29007 4620 15 proportion proportion NN 29007 4620 16 of of IN 29007 4620 17 one one CD 29007 4620 18 tablespoonful tablespoonful JJ 29007 4620 19 to to IN 29007 4620 20 every every DT 29007 4620 21 two two CD 29007 4620 22 quarts quart NNS 29007 4620 23 of of IN 29007 4620 24 water water NN 29007 4620 25 . . . 29007 4621 1 Boil Boil NNP 29007 4621 2 gently gently RB 29007 4621 3 with with IN 29007 4621 4 the the DT 29007 4621 5 lid lid NN 29007 4621 6 on on IN 29007 4621 7 the the DT 29007 4621 8 saucepan saucepan NN 29007 4621 9 for for IN 29007 4621 10 about about RB 29007 4621 11 fifteen fifteen CD 29007 4621 12 or or CC 29007 4621 13 twenty twenty CD 29007 4621 14 minutes minute NNS 29007 4621 15 , , , 29007 4621 16 until until IN 29007 4621 17 quite quite RB 29007 4621 18 tender tender NN 29007 4621 19 . . . 29007 4622 1 They -PRON- PRP 29007 4622 2 may may MD 29007 4622 3 be be VB 29007 4622 4 served serve VBN 29007 4622 5 plain plain JJ 29007 4622 6 , , , 29007 4622 7 or or CC 29007 4622 8 with with IN 29007 4622 9 French french JJ 29007 4622 10 or or CC 29007 4622 11 white white JJ 29007 4622 12 sauce sauce NN 29007 4622 13 poured pour VBD 29007 4622 14 over over IN 29007 4622 15 them -PRON- PRP 29007 4622 16 . . . 29007 4623 1 They -PRON- PRP 29007 4623 2 should should MD 29007 4623 3 be be VB 29007 4623 4 sent send VBN 29007 4623 5 to to IN 29007 4623 6 table table NN 29007 4623 7 quickly quickly RB 29007 4623 8 , , , 29007 4623 9 or or CC 29007 4623 10 they -PRON- PRP 29007 4623 11 will will MD 29007 4623 12 be be VB 29007 4623 13 discoloured discolour VBN 29007 4623 14 . . . 29007 4624 1 Carrots carrot NNS 29007 4624 2 . . . 29007 4625 1 Scrape scrape VB 29007 4625 2 them -PRON- PRP 29007 4625 3 and and CC 29007 4625 4 put put VBD 29007 4625 5 them -PRON- PRP 29007 4625 6 into into IN 29007 4625 7 boiling boil VBG 29007 4625 8 water water NN 29007 4625 9 with with IN 29007 4625 10 salt salt NN 29007 4625 11 in in IN 29007 4625 12 it -PRON- PRP 29007 4625 13 , , , 29007 4625 14 in in IN 29007 4625 15 the the DT 29007 4625 16 proportion proportion NN 29007 4625 17 of of IN 29007 4625 18 one one CD 29007 4625 19 tablespoonful tablespoonful JJ 29007 4625 20 to to IN 29007 4625 21 every every DT 29007 4625 22 two two CD 29007 4625 23 quarts quart NNS 29007 4625 24 of of IN 29007 4625 25 water water NN 29007 4625 26 . . . 29007 4626 1 Boil Boil NNP 29007 4626 2 gently gently RB 29007 4626 3 with with IN 29007 4626 4 the the DT 29007 4626 5 lid lid NN 29007 4626 6 on on IN 29007 4626 7 the the DT 29007 4626 8 saucepan saucepan NN 29007 4626 9 until until IN 29007 4626 10 they -PRON- PRP 29007 4626 11 are be VBP 29007 4626 12 quite quite RB 29007 4626 13 tender tender JJ 29007 4626 14 . . . 29007 4627 1 New new JJ 29007 4627 2 carrots carrot NNS 29007 4627 3 will will MD 29007 4627 4 take take VB 29007 4627 5 about about RB 29007 4627 6 twenty twenty CD 29007 4627 7 minutes minute NNS 29007 4627 8 , , , 29007 4627 9 old old JJ 29007 4627 10 ones one NNS 29007 4627 11 an an DT 29007 4627 12 hour hour NN 29007 4627 13 or or CC 29007 4627 14 more more JJR 29007 4627 15 , , , 29007 4627 16 according accord VBG 29007 4627 17 to to IN 29007 4627 18 their -PRON- PRP$ 29007 4627 19 age age NN 29007 4627 20 and and CC 29007 4627 21 size size NN 29007 4627 22 . . . 29007 4628 1 When when WRB 29007 4628 2 they -PRON- PRP 29007 4628 3 are be VBP 29007 4628 4 served serve VBN 29007 4628 5 with with IN 29007 4628 6 boiled boil VBN 29007 4628 7 meat meat NN 29007 4628 8 , , , 29007 4628 9 they -PRON- PRP 29007 4628 10 are be VBP 29007 4628 11 generally generally RB 29007 4628 12 cooked cook VBN 29007 4628 13 with with IN 29007 4628 14 it -PRON- PRP 29007 4628 15 . . . 29007 4629 1 New new JJ 29007 4629 2 carrots carrot NNS 29007 4629 3 are be VBP 29007 4629 4 sometimes sometimes RB 29007 4629 5 boiled boil VBN 29007 4629 6 in in IN 29007 4629 7 second second JJ 29007 4629 8 stock stock NN 29007 4629 9 . . . 29007 4630 1 When when WRB 29007 4630 2 tender tender NN 29007 4630 3 , , , 29007 4630 4 they -PRON- PRP 29007 4630 5 are be VBP 29007 4630 6 put put VBN 29007 4630 7 on on IN 29007 4630 8 a a DT 29007 4630 9 hot hot JJ 29007 4630 10 vegetable vegetable NN 29007 4630 11 dish dish NN 29007 4630 12 , , , 29007 4630 13 the the DT 29007 4630 14 stock stock NN 29007 4630 15 is be VBZ 29007 4630 16 rapidly rapidly RB 29007 4630 17 boiled boil VBN 29007 4630 18 down down RP 29007 4630 19 to to IN 29007 4630 20 a a DT 29007 4630 21 glaze glaze NN 29007 4630 22 , , , 29007 4630 23 and and CC 29007 4630 24 poured pour VBD 29007 4630 25 over over IN 29007 4630 26 them -PRON- PRP 29007 4630 27 . . . 29007 4631 1 Turnips turnip NNS 29007 4631 2 . . . 29007 4632 1 Boil Boil NNP 29007 4632 2 according accord VBG 29007 4632 3 to to IN 29007 4632 4 directions direction NNS 29007 4632 5 given give VBN 29007 4632 6 for for IN 29007 4632 7 cooking cooking NN 29007 4632 8 carrots carrot NNS 29007 4632 9 . . . 29007 4633 1 Turnips turnip NNS 29007 4633 2 generally generally RB 29007 4633 3 take take VBP 29007 4633 4 about about RB 29007 4633 5 half half PDT 29007 4633 6 an an DT 29007 4633 7 hour hour NN 29007 4633 8 ; ; : 29007 4633 9 but but CC 29007 4633 10 the the DT 29007 4633 11 time time NN 29007 4633 12 depends depend VBZ 29007 4633 13 on on IN 29007 4633 14 their -PRON- PRP$ 29007 4633 15 age age NN 29007 4633 16 and and CC 29007 4633 17 size size NN 29007 4633 18 . . . 29007 4634 1 If if IN 29007 4634 2 liked like VBN 29007 4634 3 , , , 29007 4634 4 they -PRON- PRP 29007 4634 5 may may MD 29007 4634 6 be be VB 29007 4634 7 rubbed rub VBN 29007 4634 8 through through IN 29007 4634 9 a a DT 29007 4634 10 wire wire NN 29007 4634 11 sieve sieve NN 29007 4634 12 , , , 29007 4634 13 and and CC 29007 4634 14 mashed mash VBD 29007 4634 15 with with IN 29007 4634 16 butter butter NN 29007 4634 17 , , , 29007 4634 18 pepper pepper NN 29007 4634 19 , , , 29007 4634 20 and and CC 29007 4634 21 salt salt NN 29007 4634 22 . . . 29007 4635 1 Parsnips parsnip NNS 29007 4635 2 . . . 29007 4636 1 Cook cook VB 29007 4636 2 like like IN 29007 4636 3 carrots carrot NNS 29007 4636 4 . . . 29007 4637 1 They -PRON- PRP 29007 4637 2 may may MD 29007 4637 3 be be VB 29007 4637 4 served serve VBN 29007 4637 5 plain plain JJ 29007 4637 6 , , , 29007 4637 7 or or CC 29007 4637 8 rubbed rub VBD 29007 4637 9 through through IN 29007 4637 10 a a DT 29007 4637 11 wire wire NN 29007 4637 12 sieve sieve NN 29007 4637 13 and and CC 29007 4637 14 mashed mash VBD 29007 4637 15 with with IN 29007 4637 16 butter butter NN 29007 4637 17 , , , 29007 4637 18 pepper pepper NN 29007 4637 19 , , , 29007 4637 20 and and CC 29007 4637 21 salt salt NN 29007 4637 22 . . . 29007 4638 1 Haricot Haricot NNP 29007 4638 2 Beans Beans NNPS 29007 4638 3 . . . 29007 4639 1 Soak soak VB 29007 4639 2 them -PRON- PRP 29007 4639 3 overnight overnight RB 29007 4639 4 . . . 29007 4640 1 Put put VB 29007 4640 2 them -PRON- PRP 29007 4640 3 into into IN 29007 4640 4 boiling boil VBG 29007 4640 5 water water NN 29007 4640 6 with with IN 29007 4640 7 a a DT 29007 4640 8 small small JJ 29007 4640 9 piece piece NN 29007 4640 10 of of IN 29007 4640 11 butter butter NN 29007 4640 12 and and CC 29007 4640 13 a a DT 29007 4640 14 small small JJ 29007 4640 15 onion onion NN 29007 4640 16 . . . 29007 4641 1 Boil Boil NNP 29007 4641 2 gently gently RB 29007 4641 3 from from IN 29007 4641 4 three three CD 29007 4641 5 to to TO 29007 4641 6 four four CD 29007 4641 7 hours hour NNS 29007 4641 8 until until IN 29007 4641 9 quite quite RB 29007 4641 10 tender tender NN 29007 4641 11 . . . 29007 4642 1 Drain drain VB 29007 4642 2 them -PRON- PRP 29007 4642 3 , , , 29007 4642 4 and and CC 29007 4642 5 before before IN 29007 4642 6 serving serve VBG 29007 4642 7 shake shake VBP 29007 4642 8 them -PRON- PRP 29007 4642 9 over over IN 29007 4642 10 the the DT 29007 4642 11 fire fire NN 29007 4642 12 with with IN 29007 4642 13 a a DT 29007 4642 14 little little JJ 29007 4642 15 butter butter NN 29007 4642 16 , , , 29007 4642 17 pepper pepper NN 29007 4642 18 , , , 29007 4642 19 and and CC 29007 4642 20 salt salt NN 29007 4642 21 . . . 29007 4643 1 Spanish Spanish NNP 29007 4643 2 Onions Onions NNP 29007 4643 3 . . . 29007 4644 1 First first RB 29007 4644 2 blanch blanch VB 29007 4644 3 them -PRON- PRP 29007 4644 4 by by IN 29007 4644 5 putting put VBG 29007 4644 6 them -PRON- PRP 29007 4644 7 into into IN 29007 4644 8 cold cold JJ 29007 4644 9 water water NN 29007 4644 10 and and CC 29007 4644 11 bringing bring VBG 29007 4644 12 it -PRON- PRP 29007 4644 13 to to IN 29007 4644 14 the the DT 29007 4644 15 boil boil NN 29007 4644 16 . . . 29007 4645 1 Then then RB 29007 4645 2 throw throw VB 29007 4645 3 away away RB 29007 4645 4 the the DT 29007 4645 5 water water NN 29007 4645 6 . . . 29007 4646 1 Rinse rinse VB 29007 4646 2 the the DT 29007 4646 3 onions onion NNS 29007 4646 4 , , , 29007 4646 5 sprinkle sprinkle VB 29007 4646 6 some some DT 29007 4646 7 salt salt NN 29007 4646 8 over over IN 29007 4646 9 them -PRON- PRP 29007 4646 10 , , , 29007 4646 11 and and CC 29007 4646 12 put put VBD 29007 4646 13 them -PRON- PRP 29007 4646 14 into into IN 29007 4646 15 fresh fresh JJ 29007 4646 16 water water NN 29007 4646 17 . . . 29007 4647 1 Boil Boil NNP 29007 4647 2 gently gently RB 29007 4647 3 from from IN 29007 4647 4 two two CD 29007 4647 5 to to TO 29007 4647 6 three three CD 29007 4647 7 hours hour NNS 29007 4647 8 , , , 29007 4647 9 until until IN 29007 4647 10 perfectly perfectly RB 29007 4647 11 tender tender JJ 29007 4647 12 . . . 29007 4648 1 Drain drain VB 29007 4648 2 them -PRON- PRP 29007 4648 3 , , , 29007 4648 4 and and CC 29007 4648 5 serve serve VB 29007 4648 6 , , , 29007 4648 7 if if IN 29007 4648 8 liked like VBN 29007 4648 9 , , , 29007 4648 10 with with IN 29007 4648 11 French french JJ 29007 4648 12 , , , 29007 4648 13 Italian italian JJ 29007 4648 14 or or CC 29007 4648 15 white white JJ 29007 4648 16 sauce sauce NN 29007 4648 17 . . . 29007 4649 1 Spanish spanish JJ 29007 4649 2 onions onion NNS 29007 4649 3 are be VBP 29007 4649 4 sometimes sometimes RB 29007 4649 5 boiled boil VBN 29007 4649 6 in in IN 29007 4649 7 stock stock NN 29007 4649 8 , , , 29007 4649 9 or or CC 29007 4649 10 milk milk NN 29007 4649 11 which which WDT 29007 4649 12 is be VBZ 29007 4649 13 afterwards afterwards RB 29007 4649 14 used use VBN 29007 4649 15 to to TO 29007 4649 16 make make VB 29007 4649 17 the the DT 29007 4649 18 sauce sauce NN 29007 4649 19 . . . 29007 4650 1 Celery celery NN 29007 4650 2 . . . 29007 4651 1 Clean clean VB 29007 4651 2 the the DT 29007 4651 3 celery celery NN 29007 4651 4 thoroughly thoroughly RB 29007 4651 5 , , , 29007 4651 6 and and CC 29007 4651 7 tie tie VB 29007 4651 8 it -PRON- PRP 29007 4651 9 in in IN 29007 4651 10 bundles bundle NNS 29007 4651 11 . . . 29007 4652 1 Put put VB 29007 4652 2 it -PRON- PRP 29007 4652 3 in in IN 29007 4652 4 boiling boil VBG 29007 4652 5 water water NN 29007 4652 6 , , , 29007 4652 7 milk milk NN 29007 4652 8 , , , 29007 4652 9 or or CC 29007 4652 10 stock stock NN 29007 4652 11 , , , 29007 4652 12 with with IN 29007 4652 13 a a DT 29007 4652 14 little little JJ 29007 4652 15 salt salt NN 29007 4652 16 and and CC 29007 4652 17 butter butter NN 29007 4652 18 , , , 29007 4652 19 and and CC 29007 4652 20 simmer simmer NN 29007 4652 21 gently gently RB 29007 4652 22 for for IN 29007 4652 23 twenty twenty CD 29007 4652 24 minutes minute NNS 29007 4652 25 or or CC 29007 4652 26 more more JJR 29007 4652 27 , , , 29007 4652 28 until until IN 29007 4652 29 quite quite RB 29007 4652 30 tender tender NN 29007 4652 31 . . . 29007 4653 1 Dish dish VB 29007 4653 2 on on IN 29007 4653 3 a a DT 29007 4653 4 piece piece NN 29007 4653 5 of of IN 29007 4653 6 toast toast NN 29007 4653 7 . . . 29007 4654 1 If if IN 29007 4654 2 liked like VBN 29007 4654 3 , , , 29007 4654 4 a a DT 29007 4654 5 sauce sauce NN 29007 4654 6 may may MD 29007 4654 7 be be VB 29007 4654 8 made make VBN 29007 4654 9 with with IN 29007 4654 10 the the DT 29007 4654 11 liquor liquor NN 29007 4654 12 in in IN 29007 4654 13 which which WDT 29007 4654 14 the the DT 29007 4654 15 celery celery NN 29007 4654 16 has have VBZ 29007 4654 17 been be VBN 29007 4654 18 cooked cook VBN 29007 4654 19 , , , 29007 4654 20 and and CC 29007 4654 21 poured pour VBD 29007 4654 22 over over IN 29007 4654 23 it -PRON- PRP 29007 4654 24 . . . 29007 4655 1 Vegetable Vegetable NNP 29007 4655 2 Marrows Marrows NNP 29007 4655 3 . . . 29007 4656 1 Peel peel VB 29007 4656 2 the the DT 29007 4656 3 marrows marrow NNS 29007 4656 4 thinly thinly RB 29007 4656 5 , , , 29007 4656 6 and and CC 29007 4656 7 cut cut VBD 29007 4656 8 them -PRON- PRP 29007 4656 9 in in IN 29007 4656 10 quarters quarter NNS 29007 4656 11 , , , 29007 4656 12 removing remove VBG 29007 4656 13 the the DT 29007 4656 14 seeds seed NNS 29007 4656 15 . . . 29007 4657 1 Put put VB 29007 4657 2 them -PRON- PRP 29007 4657 3 in in IN 29007 4657 4 boiling boil VBG 29007 4657 5 water water NN 29007 4657 6 , , , 29007 4657 7 with with IN 29007 4657 8 salt salt NN 29007 4657 9 in in IN 29007 4657 10 the the DT 29007 4657 11 proportion proportion NN 29007 4657 12 of of IN 29007 4657 13 one one CD 29007 4657 14 tablespoonful tablespoonful JJ 29007 4657 15 to to IN 29007 4657 16 every every DT 29007 4657 17 two two CD 29007 4657 18 quarts quart NNS 29007 4657 19 of of IN 29007 4657 20 water water NN 29007 4657 21 , , , 29007 4657 22 and and CC 29007 4657 23 boil boil VB 29007 4657 24 gently gently RB 29007 4657 25 until until IN 29007 4657 26 tender tender NN 29007 4657 27 . . . 29007 4658 1 They -PRON- PRP 29007 4658 2 may may MD 29007 4658 3 be be VB 29007 4658 4 served serve VBN 29007 4658 5 , , , 29007 4658 6 if if IN 29007 4658 7 desired desire VBN 29007 4658 8 , , , 29007 4658 9 with with IN 29007 4658 10 French french JJ 29007 4658 11 or or CC 29007 4658 12 white white JJ 29007 4658 13 sauce sauce NN 29007 4658 14 poured pour VBD 29007 4658 15 over over IN 29007 4658 16 them -PRON- PRP 29007 4658 17 . . . 29007 4659 1 Marrows marrow NNS 29007 4659 2 are be VBP 29007 4659 3 very very RB 29007 4659 4 nice nice JJ 29007 4659 5 when when WRB 29007 4659 6 boiled boil VBN 29007 4659 7 in in IN 29007 4659 8 milk milk NN 29007 4659 9 ; ; : 29007 4659 10 the the DT 29007 4659 11 milk milk NN 29007 4659 12 can can MD 29007 4659 13 afterwards afterwards RB 29007 4659 14 be be VB 29007 4659 15 used use VBN 29007 4659 16 to to TO 29007 4659 17 make make VB 29007 4659 18 the the DT 29007 4659 19 sauce sauce NN 29007 4659 20 . . . 29007 4660 1 Cabbage cabbage NN 29007 4660 2 . . . 29007 4661 1 Take take VB 29007 4661 2 off off RP 29007 4661 3 the the DT 29007 4661 4 outer outer JJ 29007 4661 5 decayed decay VBN 29007 4661 6 leaves leave NNS 29007 4661 7 , , , 29007 4661 8 and and CC 29007 4661 9 soak soak VB 29007 4661 10 the the DT 29007 4661 11 cabbage cabbage NN 29007 4661 12 in in IN 29007 4661 13 salt salt NN 29007 4661 14 and and CC 29007 4661 15 water water NN 29007 4661 16 , , , 29007 4661 17 to to TO 29007 4661 18 draw draw VB 29007 4661 19 out out RP 29007 4661 20 any any DT 29007 4661 21 insects insect NNS 29007 4661 22 . . . 29007 4662 1 If if IN 29007 4662 2 very very RB 29007 4662 3 large large JJ 29007 4662 4 , , , 29007 4662 5 cut cut VBN 29007 4662 6 into into IN 29007 4662 7 quarters quarter NNS 29007 4662 8 . . . 29007 4663 1 Put put VB 29007 4663 2 into into IN 29007 4663 3 boiling boiling NN 29007 4663 4 water water NN 29007 4663 5 , , , 29007 4663 6 to to TO 29007 4663 7 which which WDT 29007 4663 8 salt salt NN 29007 4663 9 should should MD 29007 4663 10 be be VB 29007 4663 11 added add VBN 29007 4663 12 , , , 29007 4663 13 in in IN 29007 4663 14 the the DT 29007 4663 15 proportion proportion NN 29007 4663 16 of of IN 29007 4663 17 a a DT 29007 4663 18 tablespoonful tablespoonful JJ 29007 4663 19 to to IN 29007 4663 20 every every DT 29007 4663 21 two two CD 29007 4663 22 quarts quart NNS 29007 4663 23 of of IN 29007 4663 24 water water NN 29007 4663 25 . . . 29007 4664 1 If if IN 29007 4664 2 the the DT 29007 4664 3 water water NN 29007 4664 4 is be VBZ 29007 4664 5 hard hard JJ 29007 4664 6 , , , 29007 4664 7 a a DT 29007 4664 8 piece piece NN 29007 4664 9 of of IN 29007 4664 10 soda soda NN 29007 4664 11 the the DT 29007 4664 12 size size NN 29007 4664 13 of of IN 29007 4664 14 a a DT 29007 4664 15 bean bean NN 29007 4664 16 should should MD 29007 4664 17 be be VB 29007 4664 18 added add VBN 29007 4664 19 . . . 29007 4665 1 Boil Boil NNP 29007 4665 2 quickly quickly RB 29007 4665 3 -- -- : 29007 4665 4 with with IN 29007 4665 5 the the DT 29007 4665 6 lid lid NN 29007 4665 7 off off IN 29007 4665 8 the the DT 29007 4665 9 saucepan saucepan NN 29007 4665 10 -- -- : 29007 4665 11 for for IN 29007 4665 12 half half PDT 29007 4665 13 an an DT 29007 4665 14 hour hour NN 29007 4665 15 , , , 29007 4665 16 or or CC 29007 4665 17 more more JJR 29007 4665 18 , , , 29007 4665 19 until until IN 29007 4665 20 tender tender NN 29007 4665 21 . . . 29007 4666 1 Drain drain VB 29007 4666 2 well well UH 29007 4666 3 in in IN 29007 4666 4 a a DT 29007 4666 5 colander colander NN 29007 4666 6 before before IN 29007 4666 7 serving serve VBG 29007 4666 8 . . . 29007 4667 1 Broad Broad NNP 29007 4667 2 Beans Beans NNPS 29007 4667 3 . . . 29007 4668 1 Put put VB 29007 4668 2 them -PRON- PRP 29007 4668 3 , , , 29007 4668 4 when when WRB 29007 4668 5 shelled shell VBN 29007 4668 6 , , , 29007 4668 7 into into IN 29007 4668 8 boiling boiling NN 29007 4668 9 water water NN 29007 4668 10 , , , 29007 4668 11 to to TO 29007 4668 12 which which WDT 29007 4668 13 salt salt NN 29007 4668 14 should should MD 29007 4668 15 be be VB 29007 4668 16 added add VBN 29007 4668 17 in in IN 29007 4668 18 the the DT 29007 4668 19 proportion proportion NN 29007 4668 20 of of IN 29007 4668 21 a a DT 29007 4668 22 tablespoonful tablespoonful JJ 29007 4668 23 to to IN 29007 4668 24 every every DT 29007 4668 25 two two CD 29007 4668 26 quarts quart NNS 29007 4668 27 of of IN 29007 4668 28 water water NN 29007 4668 29 . . . 29007 4669 1 Boil Boil NNP 29007 4669 2 gently gently RB 29007 4669 3 , , , 29007 4669 4 from from IN 29007 4669 5 fifteen fifteen CD 29007 4669 6 minutes minute NNS 29007 4669 7 to to IN 29007 4669 8 half half PDT 29007 4669 9 an an DT 29007 4669 10 hour hour NN 29007 4669 11 , , , 29007 4669 12 according accord VBG 29007 4669 13 to to IN 29007 4669 14 their -PRON- PRP$ 29007 4669 15 size size NN 29007 4669 16 and and CC 29007 4669 17 age age NN 29007 4669 18 . . . 29007 4670 1 When when WRB 29007 4670 2 tender tender NN 29007 4670 3 , , , 29007 4670 4 pour pour VB 29007 4670 5 the the DT 29007 4670 6 water water NN 29007 4670 7 away away RB 29007 4670 8 , , , 29007 4670 9 and and CC 29007 4670 10 shake shake VB 29007 4670 11 them -PRON- PRP 29007 4670 12 in in IN 29007 4670 13 the the DT 29007 4670 14 saucepan saucepan NN 29007 4670 15 over over IN 29007 4670 16 the the DT 29007 4670 17 fire fire NN 29007 4670 18 , , , 29007 4670 19 with with IN 29007 4670 20 a a DT 29007 4670 21 little little JJ 29007 4670 22 butter butter NN 29007 4670 23 or or CC 29007 4670 24 dripping dripping JJ 29007 4670 25 , , , 29007 4670 26 pepper pepper NN 29007 4670 27 , , , 29007 4670 28 and and CC 29007 4670 29 salt salt NN 29007 4670 30 . . . 29007 4671 1 Tomatoes tomato NNS 29007 4671 2 . . . 29007 4672 1 These these DT 29007 4672 2 are be VBP 29007 4672 3 better well RBR 29007 4672 4 baked bake VBN 29007 4672 5 than than IN 29007 4672 6 boiled boil VBN 29007 4672 7 : : : 29007 4672 8 boiling boil VBG 29007 4672 9 destroys destroy NNS 29007 4672 10 their -PRON- PRP$ 29007 4672 11 flavour flavour NN 29007 4672 12 . . . 29007 4673 1 Put put VB 29007 4673 2 them -PRON- PRP 29007 4673 3 on on IN 29007 4673 4 a a DT 29007 4673 5 baking baking NN 29007 4673 6 - - HYPH 29007 4673 7 tin tin NN 29007 4673 8 , , , 29007 4673 9 greased grease VBN 29007 4673 10 with with IN 29007 4673 11 butter butter NN 29007 4673 12 or or CC 29007 4673 13 dripping dripping NN 29007 4673 14 . . . 29007 4674 1 Sprinkle sprinkle VB 29007 4674 2 over over IN 29007 4674 3 them -PRON- PRP 29007 4674 4 a a DT 29007 4674 5 little little JJ 29007 4674 6 pepper pepper NN 29007 4674 7 and and CC 29007 4674 8 salt salt NN 29007 4674 9 , , , 29007 4674 10 and and CC 29007 4674 11 cover cover VB 29007 4674 12 them -PRON- PRP 29007 4674 13 with with IN 29007 4674 14 a a DT 29007 4674 15 greased greased JJ 29007 4674 16 paper paper NN 29007 4674 17 . . . 29007 4675 1 Put put VB 29007 4675 2 them -PRON- PRP 29007 4675 3 in in IN 29007 4675 4 a a DT 29007 4675 5 moderate moderate JJ 29007 4675 6 oven oven NN 29007 4675 7 , , , 29007 4675 8 for for IN 29007 4675 9 about about RB 29007 4675 10 ten ten CD 29007 4675 11 minutes minute NNS 29007 4675 12 or or CC 29007 4675 13 a a DT 29007 4675 14 quarter quarter NN 29007 4675 15 of of IN 29007 4675 16 an an DT 29007 4675 17 hour hour NN 29007 4675 18 . . . 29007 4676 1 Seakale Seakale NNP 29007 4676 2 . . . 29007 4677 1 Tie tie VB 29007 4677 2 it -PRON- PRP 29007 4677 3 in in IN 29007 4677 4 bundles bundle NNS 29007 4677 5 , , , 29007 4677 6 and and CC 29007 4677 7 put put VBD 29007 4677 8 into into IN 29007 4677 9 boiling boiling NN 29007 4677 10 water water NN 29007 4677 11 , , , 29007 4677 12 with with IN 29007 4677 13 a a DT 29007 4677 14 little little JJ 29007 4677 15 butter butter NN 29007 4677 16 , , , 29007 4677 17 and and CC 29007 4677 18 also also RB 29007 4677 19 some some DT 29007 4677 20 salt salt NN 29007 4677 21 , , , 29007 4677 22 in in IN 29007 4677 23 the the DT 29007 4677 24 proportion proportion NN 29007 4677 25 of of IN 29007 4677 26 a a DT 29007 4677 27 tablespoonful tablespoonful JJ 29007 4677 28 to to IN 29007 4677 29 every every DT 29007 4677 30 two two CD 29007 4677 31 quarts quart NNS 29007 4677 32 of of IN 29007 4677 33 water water NN 29007 4677 34 . . . 29007 4678 1 Boil Boil NNP 29007 4678 2 , , , 29007 4678 3 with with IN 29007 4678 4 the the DT 29007 4678 5 lid lid NN 29007 4678 6 off off IN 29007 4678 7 the the DT 29007 4678 8 saucepan saucepan NN 29007 4678 9 , , , 29007 4678 10 until until IN 29007 4678 11 the the DT 29007 4678 12 seakale seakale NN 29007 4678 13 is be VBZ 29007 4678 14 tender tender JJ 29007 4678 15 . . . 29007 4679 1 Drain drain VB 29007 4679 2 , , , 29007 4679 3 and and CC 29007 4679 4 serve serve VB 29007 4679 5 on on IN 29007 4679 6 toast toast NN 29007 4679 7 . . . 29007 4680 1 French french JJ 29007 4680 2 or or CC 29007 4680 3 white white JJ 29007 4680 4 sauce sauce NN 29007 4680 5 may may MD 29007 4680 6 be be VB 29007 4680 7 poured pour VBN 29007 4680 8 over over IN 29007 4680 9 it -PRON- PRP 29007 4680 10 . . . 29007 4681 1 Seakale Seakale NNP 29007 4681 2 is be VBZ 29007 4681 3 sometimes sometimes RB 29007 4681 4 boiled boil VBN 29007 4681 5 in in IN 29007 4681 6 milk milk NN 29007 4681 7 , , , 29007 4681 8 which which WDT 29007 4681 9 should should MD 29007 4681 10 afterwards afterwards RB 29007 4681 11 be be VB 29007 4681 12 used use VBN 29007 4681 13 to to TO 29007 4681 14 make make VB 29007 4681 15 the the DT 29007 4681 16 sauce sauce NN 29007 4681 17 . . . 29007 4682 1 Mushrooms mushroom NNS 29007 4682 2 . . . 29007 4683 1 Peel peel VB 29007 4683 2 the the DT 29007 4683 3 mushrooms mushroom NNS 29007 4683 4 ; ; : 29007 4683 5 rinse rinse VB 29007 4683 6 them -PRON- PRP 29007 4683 7 to to TO 29007 4683 8 remove remove VB 29007 4683 9 any any DT 29007 4683 10 grit grit NN 29007 4683 11 , , , 29007 4683 12 and and CC 29007 4683 13 cut cut VBD 29007 4683 14 off off RP 29007 4683 15 the the DT 29007 4683 16 ends end NNS 29007 4683 17 of of IN 29007 4683 18 the the DT 29007 4683 19 stalks stalk NNS 29007 4683 20 . . . 29007 4684 1 Put put VB 29007 4684 2 them -PRON- PRP 29007 4684 3 on on IN 29007 4684 4 a a DT 29007 4684 5 greased grease VBN 29007 4684 6 baking baking NN 29007 4684 7 - - HYPH 29007 4684 8 tin tin NN 29007 4684 9 , , , 29007 4684 10 with with IN 29007 4684 11 the the DT 29007 4684 12 stalks stalk NNS 29007 4684 13 upwards upwards RB 29007 4684 14 , , , 29007 4684 15 and and CC 29007 4684 16 put put VBD 29007 4684 17 some some DT 29007 4684 18 little little JJ 29007 4684 19 bits bit NNS 29007 4684 20 of of IN 29007 4684 21 butter butter NN 29007 4684 22 on on IN 29007 4684 23 each each DT 29007 4684 24 mushroom mushroom NN 29007 4684 25 , , , 29007 4684 26 with with IN 29007 4684 27 a a DT 29007 4684 28 little little JJ 29007 4684 29 pepper pepper NN 29007 4684 30 and and CC 29007 4684 31 salt salt NN 29007 4684 32 . . . 29007 4685 1 Cover cover VB 29007 4685 2 them -PRON- PRP 29007 4685 3 with with IN 29007 4685 4 buttered butter VBN 29007 4685 5 paper paper NN 29007 4685 6 , , , 29007 4685 7 and and CC 29007 4685 8 bake bake VB 29007 4685 9 them -PRON- PRP 29007 4685 10 in in IN 29007 4685 11 a a DT 29007 4685 12 moderate moderate JJ 29007 4685 13 oven oven NN 29007 4685 14 from from IN 29007 4685 15 ten ten CD 29007 4685 16 to to IN 29007 4685 17 twenty twenty CD 29007 4685 18 minutes minute NNS 29007 4685 19 , , , 29007 4685 20 until until IN 29007 4685 21 tender tender NN 29007 4685 22 . . . 29007 4686 1 Serve serve VB 29007 4686 2 on on IN 29007 4686 3 a a DT 29007 4686 4 hot hot JJ 29007 4686 5 dish dish NN 29007 4686 6 , , , 29007 4686 7 with with IN 29007 4686 8 the the DT 29007 4686 9 gravy gravy NN 29007 4686 10 poured pour VBD 29007 4686 11 over over IN 29007 4686 12 them -PRON- PRP 29007 4686 13 . . . 29007 4687 1 Stewed Stewed NNP 29007 4687 2 Mushrooms Mushrooms NNP 29007 4687 3 . . . 29007 4688 1 Peel peel VB 29007 4688 2 and and CC 29007 4688 3 rinse rinse VB 29007 4688 4 the the DT 29007 4688 5 mushrooms mushroom NNS 29007 4688 6 , , , 29007 4688 7 and and CC 29007 4688 8 cut cut VBD 29007 4688 9 off off RP 29007 4688 10 the the DT 29007 4688 11 ends end NNS 29007 4688 12 of of IN 29007 4688 13 the the DT 29007 4688 14 stalks stalk NNS 29007 4688 15 . . . 29007 4689 1 Stew stew VB 29007 4689 2 them -PRON- PRP 29007 4689 3 gently gently RB 29007 4689 4 in in IN 29007 4689 5 water water NN 29007 4689 6 , , , 29007 4689 7 stock stock NN 29007 4689 8 , , , 29007 4689 9 or or CC 29007 4689 10 milk milk NN 29007 4689 11 , , , 29007 4689 12 until until IN 29007 4689 13 quite quite RB 29007 4689 14 tender tender NN 29007 4689 15 , , , 29007 4689 16 adding add VBG 29007 4689 17 pepper pepper NN 29007 4689 18 and and CC 29007 4689 19 salt salt NN 29007 4689 20 to to IN 29007 4689 21 taste taste NN 29007 4689 22 . . . 29007 4690 1 Then then RB 29007 4690 2 thicken thicken VB 29007 4690 3 the the DT 29007 4690 4 gravy gravy NN 29007 4690 5 with with IN 29007 4690 6 a a DT 29007 4690 7 little little JJ 29007 4690 8 flour flour NN 29007 4690 9 , , , 29007 4690 10 and and CC 29007 4690 11 let let VB 29007 4690 12 it -PRON- PRP 29007 4690 13 cook cook VB 29007 4690 14 well well RB 29007 4690 15 , , , 29007 4690 16 stirring stir VBG 29007 4690 17 carefully carefully RB 29007 4690 18 . . . 29007 4691 1 Before before IN 29007 4691 2 serving serve VBG 29007 4691 3 , , , 29007 4691 4 stir stir VB 29007 4691 5 in in IN 29007 4691 6 a a DT 29007 4691 7 little little JJ 29007 4691 8 cream cream NN 29007 4691 9 or or CC 29007 4691 10 butter butter NN 29007 4691 11 . . . 29007 4692 1 Fried Fried NNP 29007 4692 2 Potatoes Potatoes NNPS 29007 4692 3 . . . 29007 4693 1 Take take VB 29007 4693 2 thin thin JJ 29007 4693 3 peelings peeling NNS 29007 4693 4 of of IN 29007 4693 5 potatoes potato NNS 29007 4693 6 , , , 29007 4693 7 and and CC 29007 4693 8 twist twist NN 29007 4693 9 into into IN 29007 4693 10 fancy fancy JJ 29007 4693 11 shapes shape NNS 29007 4693 12 , , , 29007 4693 13 or or CC 29007 4693 14 cut cut VBD 29007 4693 15 the the DT 29007 4693 16 potatoes potato NNS 29007 4693 17 into into IN 29007 4693 18 thin thin JJ 29007 4693 19 slices slice NNS 29007 4693 20 . . . 29007 4694 1 Dry Dry VBD 29007 4694 2 them -PRON- PRP 29007 4694 3 well well RB 29007 4694 4 in in IN 29007 4694 5 a a DT 29007 4694 6 cloth cloth NN 29007 4694 7 , , , 29007 4694 8 and and CC 29007 4694 9 drop drop VB 29007 4694 10 them -PRON- PRP 29007 4694 11 into into IN 29007 4694 12 hot hot JJ 29007 4694 13 fat fat NN 29007 4694 14 ( ( -LRB- 29007 4694 15 _ _ NNP 29007 4694 16 see see VBP 29007 4694 17 _ _ NNP 29007 4694 18 French French NNP 29007 4694 19 Frying Frying NNP 29007 4694 20 ) ) -RRB- 29007 4694 21 until until IN 29007 4694 22 quite quite RB 29007 4694 23 crisp crisp RB 29007 4694 24 , , , 29007 4694 25 and and CC 29007 4694 26 of of IN 29007 4694 27 a a DT 29007 4694 28 light light JJ 29007 4694 29 brown brown JJ 29007 4694 30 colour colour NN 29007 4694 31 . . . 29007 4695 1 Remove remove VB 29007 4695 2 them -PRON- PRP 29007 4695 3 with with IN 29007 4695 4 a a DT 29007 4695 5 fish fish NN 29007 4695 6 - - HYPH 29007 4695 7 slice slice NN 29007 4695 8 or or CC 29007 4695 9 colander colander NN 29007 4695 10 - - HYPH 29007 4695 11 spoon spoon NN 29007 4695 12 , , , 29007 4695 13 and and CC 29007 4695 14 drain drain VB 29007 4695 15 them -PRON- PRP 29007 4695 16 on on IN 29007 4695 17 kitchen kitchen NN 29007 4695 18 paper paper NN 29007 4695 19 . . . 29007 4696 1 Tomato Tomato NNP 29007 4696 2 Farni Farni NNP 29007 4696 3 . . . 29007 4697 1 _ _ NNP 29007 4697 2 Ingredients_--6 Ingredients_--6 NNP 29007 4697 3 or or CC 29007 4697 4 8 8 CD 29007 4697 5 ripe ripe JJ 29007 4697 6 tomatoes tomato NNS 29007 4697 7 . . . 29007 4698 1 1 1 CD 29007 4698 2   _SP 29007 4698 3 oz oz UH 29007 4698 4 . . . 29007 4699 1 of of IN 29007 4699 2 butter butter NN 29007 4699 3 . . . 29007 4700 1 ½ ½ JJ 29007 4700 2   _SP 29007 4700 3 oz oz UH 29007 4700 4 . . . 29007 4701 1 of of IN 29007 4701 2 flour flour NN 29007 4701 3 . . . 29007 4702 1 1 1 CD 29007 4702 2 gill gill NN 29007 4702 3 of of IN 29007 4702 4 stock stock NN 29007 4702 5 or or CC 29007 4702 6 milk milk NN 29007 4702 7 . . . 29007 4703 1 1 1 CD 29007 4703 2 dessertspoonful dessertspoonful NN 29007 4703 3 of of IN 29007 4703 4 chopped chop VBN 29007 4703 5 parsley parsley NN 29007 4703 6 . . . 29007 4704 1 1 1 CD 29007 4704 2 dessertspoonful dessertspoonful NN 29007 4704 3 of of IN 29007 4704 4 chopped chop VBN 29007 4704 5 cooked cooked JJ 29007 4704 6 ham ham NN 29007 4704 7 . . . 29007 4705 1 1 1 CD 29007 4705 2 dessertspoonful dessertspoonful NN 29007 4705 3 of of IN 29007 4705 4 grated grate VBN 29007 4705 5 Parmesan Parmesan NNP 29007 4705 6 cheese cheese NN 29007 4705 7 . . . 29007 4706 1 A a DT 29007 4706 2 few few JJ 29007 4706 3 button button NN 29007 4706 4 mushrooms mushroom NNS 29007 4706 5 , , , 29007 4706 6 chopped chop VBD 29007 4706 7 . . . 29007 4707 1 A a DT 29007 4707 2 few few JJ 29007 4707 3 drops drop NNS 29007 4707 4 of of IN 29007 4707 5 lemon lemon NN 29007 4707 6 juice juice NN 29007 4707 7 . . . 29007 4708 1 Some some DT 29007 4708 2 white white JJ 29007 4708 3 and and CC 29007 4708 4 browned brown VBN 29007 4708 5 bread bread NN 29007 4708 6 - - HYPH 29007 4708 7 crumbs crumb NNS 29007 4708 8 . . . 29007 4709 1 Pepper pepper NN 29007 4709 2 and and CC 29007 4709 3 salt salt NN 29007 4709 4 . . . 29007 4710 1 _ _ NNP 29007 4710 2 Method._--Melt Method._--Melt NNP 29007 4710 3 the the DT 29007 4710 4 butter butter NN 29007 4710 5 in in IN 29007 4710 6 a a DT 29007 4710 7 small small JJ 29007 4710 8 stewpan stewpan NN 29007 4710 9 . . . 29007 4711 1 Mix mix VB 29007 4711 2 in in IN 29007 4711 3 the the DT 29007 4711 4 flour flour NN 29007 4711 5 smoothly smoothly RB 29007 4711 6 . . . 29007 4712 1 Then then RB 29007 4712 2 add add VB 29007 4712 3 the the DT 29007 4712 4 stock stock NN 29007 4712 5 or or CC 29007 4712 6 milk milk NN 29007 4712 7 ; ; , 29007 4712 8 stir stir NN 29007 4712 9 and and CC 29007 4712 10 cook cook VB 29007 4712 11 well well RB 29007 4712 12 . . . 29007 4713 1 Then then RB 29007 4713 2 mix mix VB 29007 4713 3 in in IN 29007 4713 4 sufficient sufficient JJ 29007 4713 5 white white JJ 29007 4713 6 bread bread NN 29007 4713 7 - - HYPH 29007 4713 8 crumbs crumb VBZ 29007 4713 9 to to TO 29007 4713 10 make make VB 29007 4713 11 the the DT 29007 4713 12 mixture mixture NN 29007 4713 13 stiff stiff JJ 29007 4713 14 . . . 29007 4714 1 Add add VB 29007 4714 2 the the DT 29007 4714 3 parsley parsley NN 29007 4714 4 , , , 29007 4714 5 mushrooms mushroom NNS 29007 4714 6 , , , 29007 4714 7 cheese cheese NN 29007 4714 8 , , , 29007 4714 9 ham ham NN 29007 4714 10 , , , 29007 4714 11 lemon lemon NN 29007 4714 12 - - HYPH 29007 4714 13 juice juice NN 29007 4714 14 , , , 29007 4714 15 pepper pepper NN 29007 4714 16 , , , 29007 4714 17 and and CC 29007 4714 18 salt salt NN 29007 4714 19 . . . 29007 4715 1 Scoop scoop VB 29007 4715 2 out out RP 29007 4715 3 the the DT 29007 4715 4 top top NN 29007 4715 5 of of IN 29007 4715 6 each each DT 29007 4715 7 tomato tomato NN 29007 4715 8 . . . 29007 4716 1 Pile pile VB 29007 4716 2 a a DT 29007 4716 3 little little JJ 29007 4716 4 of of IN 29007 4716 5 the the DT 29007 4716 6 stuffing stuffing NN 29007 4716 7 on on IN 29007 4716 8 each each DT 29007 4716 9 , , , 29007 4716 10 and and CC 29007 4716 11 sprinkle sprinkle VB 29007 4716 12 a a DT 29007 4716 13 few few JJ 29007 4716 14 browned brown VBN 29007 4716 15 bread bread NN 29007 4716 16 - - HYPH 29007 4716 17 crumbs crumb VBZ 29007 4716 18 over over RP 29007 4716 19 . . . 29007 4717 1 Put put VB 29007 4717 2 them -PRON- PRP 29007 4717 3 on on IN 29007 4717 4 a a DT 29007 4717 5 greased grease VBN 29007 4717 6 baking baking NN 29007 4717 7 - - HYPH 29007 4717 8 sheet sheet NN 29007 4717 9 , , , 29007 4717 10 and and CC 29007 4717 11 cook cook VB 29007 4717 12 them -PRON- PRP 29007 4717 13 in in IN 29007 4717 14 a a DT 29007 4717 15 moderate moderate JJ 29007 4717 16 oven oven NN 29007 4717 17 for for IN 29007 4717 18 about about RB 29007 4717 19 a a DT 29007 4717 20 quarter quarter NN 29007 4717 21 of of IN 29007 4717 22 an an DT 29007 4717 23 hour hour NN 29007 4717 24 . . . 29007 4718 1 Cauliflower Cauliflower NNP 29007 4718 2 au au PRP 29007 4718 3 gratin gratin NN 29007 4718 4 . . . 29007 4719 1 _ _ NNP 29007 4719 2 Ingredients_--1 Ingredients_--1 NNP 29007 4719 3 cauliflower cauliflower NN 29007 4719 4 . . . 29007 4720 1 1 1 CD 29007 4720 2   _SP 29007 4720 3 oz oz UH 29007 4720 4 . . . 29007 4721 1 of of IN 29007 4721 2 butter butter NN 29007 4721 3 . . . 29007 4722 1 1 1 CD 29007 4722 2   _SP 29007 4722 3 oz oz UH 29007 4722 4 . . . 29007 4723 1 of of IN 29007 4723 2 flour flour NN 29007 4723 3 . . . 29007 4724 1 1 1 CD 29007 4724 2 gill gill NN 29007 4724 3 of of IN 29007 4724 4 water water NN 29007 4724 5 . . . 29007 4725 1 2 2 CD 29007 4725 2 tablespoonfuls tablespoonful NNS 29007 4725 3 of of IN 29007 4725 4 cream cream NN 29007 4725 5 . . . 29007 4726 1 2 2 LS 29007 4726 2   _SP 29007 4726 3 oz oz UH 29007 4726 4 . . . 29007 4727 1 of of IN 29007 4727 2 grated grate VBN 29007 4727 3 Parmesan Parmesan NNP 29007 4727 4 cheese cheese NN 29007 4727 5 . . . 29007 4728 1 Pepper pepper NN 29007 4728 2 , , , 29007 4728 3 salt salt NN 29007 4728 4 , , , 29007 4728 5 and and CC 29007 4728 6 a a DT 29007 4728 7 little little JJ 29007 4728 8 cayenne cayenne NN 29007 4728 9 . . . 29007 4729 1 _ _ NNP 29007 4729 2 Method._--Boil Method._--Boil NNP 29007 4729 3 the the DT 29007 4729 4 cauliflower cauliflower NN 29007 4729 5 ; ; : 29007 4729 6 remove remove VB 29007 4729 7 the the DT 29007 4729 8 green green JJ 29007 4729 9 leaves leave NNS 29007 4729 10 . . . 29007 4730 1 Place place VB 29007 4730 2 it -PRON- PRP 29007 4730 3 , , , 29007 4730 4 with with IN 29007 4730 5 the the DT 29007 4730 6 flower flower NN 29007 4730 7 upwards upwards NNPS 29007 4730 8 , , , 29007 4730 9 in in IN 29007 4730 10 a a DT 29007 4730 11 vegetable vegetable NN 29007 4730 12 - - HYPH 29007 4730 13 dish dish NN 29007 4730 14 , , , 29007 4730 15 and and CC 29007 4730 16 press press VB 29007 4730 17 it -PRON- PRP 29007 4730 18 into into IN 29007 4730 19 an an DT 29007 4730 20 oval oval JJ 29007 4730 21 shape shape NN 29007 4730 22 . . . 29007 4731 1 Melt melt VB 29007 4731 2 the the DT 29007 4731 3 butter butter NN 29007 4731 4 in in IN 29007 4731 5 a a DT 29007 4731 6 small small JJ 29007 4731 7 stewpan stewpan NN 29007 4731 8 . . . 29007 4732 1 Mix mix VB 29007 4732 2 the the DT 29007 4732 3 flour flour NN 29007 4732 4 in in IN 29007 4732 5 smoothly smoothly RB 29007 4732 6 . . . 29007 4733 1 Add add VB 29007 4733 2 the the DT 29007 4733 3 water water NN 29007 4733 4 ; ; : 29007 4733 5 stir stir VB 29007 4733 6 and and CC 29007 4733 7 cook cook VB 29007 4733 8 well well RB 29007 4733 9 . . . 29007 4734 1 Then then RB 29007 4734 2 add add VB 29007 4734 3 the the DT 29007 4734 4 cream cream NN 29007 4734 5 , , , 29007 4734 6 and and CC 29007 4734 7 one one CD 29007 4734 8 ounce ounce NN 29007 4734 9 of of IN 29007 4734 10 Parmesan Parmesan NNP 29007 4734 11 cheese cheese NN 29007 4734 12 , , , 29007 4734 13 pepper pepper NN 29007 4734 14 , , , 29007 4734 15 salt salt NN 29007 4734 16 , , , 29007 4734 17 and and CC 29007 4734 18 cayenne cayenne NN 29007 4734 19 . . . 29007 4735 1 Pour pour VB 29007 4735 2 the the DT 29007 4735 3 sauce sauce NN 29007 4735 4 over over IN 29007 4735 5 the the DT 29007 4735 6 cauliflower cauliflower NN 29007 4735 7 . . . 29007 4736 1 Sprinkle sprinkle VB 29007 4736 2 the the DT 29007 4736 3 remainder remainder NN 29007 4736 4 of of IN 29007 4736 5 the the DT 29007 4736 6 cheese cheese NN 29007 4736 7 over over IN 29007 4736 8 it -PRON- PRP 29007 4736 9 , , , 29007 4736 10 and and CC 29007 4736 11 brown brown NNP 29007 4736 12 , , , 29007 4736 13 either either CC 29007 4736 14 with with IN 29007 4736 15 a a DT 29007 4736 16 salamander salamander JJ 29007 4736 17 or or CC 29007 4736 18 in in IN 29007 4736 19 a a DT 29007 4736 20 quick quick JJ 29007 4736 21 oven oven NN 29007 4736 22 . . . 29007 4737 1 Potato Potato NNP 29007 4737 2 Croquettes Croquettes NNPS 29007 4737 3 . . . 29007 4738 1 _ _ NNP 29007 4738 2 Ingredients_--2 Ingredients_--2 NNP 29007 4738 3   _SP 29007 4738 4 lb lb XX 29007 4738 5 . . . 29007 4739 1 of of IN 29007 4739 2 potatoes potato NNS 29007 4739 3 . . . 29007 4740 1 2 2 LS 29007 4740 2   _SP 29007 4740 3 oz oz UH 29007 4740 4 . . . 29007 4741 1 of of IN 29007 4741 2 butter butter NN 29007 4741 3 . . . 29007 4742 1 2 2 CD 29007 4742 2 eggs egg NNS 29007 4742 3 . . . 29007 4743 1 Pepper pepper NN 29007 4743 2 and and CC 29007 4743 3 salt salt NN 29007 4743 4 . . . 29007 4744 1 Some some DT 29007 4744 2 white white JJ 29007 4744 3 bread bread NN 29007 4744 4 - - HYPH 29007 4744 5 crumbs crumb NNS 29007 4744 6 . . . 29007 4745 1 _ _ NNP 29007 4745 2 Method._--Boil Method._--Boil NNP 29007 4745 3 the the DT 29007 4745 4 potatoes potato NNS 29007 4745 5 , , , 29007 4745 6 and and CC 29007 4745 7 rub rub VB 29007 4745 8 them -PRON- PRP 29007 4745 9 through through IN 29007 4745 10 a a DT 29007 4745 11 wire wire NN 29007 4745 12 sieve sieve NN 29007 4745 13 . . . 29007 4746 1 Mash mash VB 29007 4746 2 them -PRON- PRP 29007 4746 3 well well RB 29007 4746 4 with with IN 29007 4746 5 the the DT 29007 4746 6 butter butter NN 29007 4746 7 , , , 29007 4746 8 pepper pepper NN 29007 4746 9 , , , 29007 4746 10 and and CC 29007 4746 11 salt salt NN 29007 4746 12 . . . 29007 4747 1 Mix mix VB 29007 4747 2 in in IN 29007 4747 3 one one CD 29007 4747 4 egg egg NN 29007 4747 5 , , , 29007 4747 6 well well RB 29007 4747 7 beaten beat VBN 29007 4747 8 . . . 29007 4748 1 Flour flour VB 29007 4748 2 the the DT 29007 4748 3 hands hand NNS 29007 4748 4 very very RB 29007 4748 5 slightly slightly RB 29007 4748 6 , , , 29007 4748 7 and and CC 29007 4748 8 form form VB 29007 4748 9 the the DT 29007 4748 10 mixture mixture NN 29007 4748 11 in in IN 29007 4748 12 balls ball NNS 29007 4748 13 , , , 29007 4748 14 or or CC 29007 4748 15 any any DT 29007 4748 16 other other JJ 29007 4748 17 shape shape NN 29007 4748 18 preferred prefer VBN 29007 4748 19 . . . 29007 4749 1 Brush brush VB 29007 4749 2 them -PRON- PRP 29007 4749 3 over over RP 29007 4749 4 with with IN 29007 4749 5 beaten beat VBN 29007 4749 6 egg egg NN 29007 4749 7 , , , 29007 4749 8 and and CC 29007 4749 9 cover cover VB 29007 4749 10 them -PRON- PRP 29007 4749 11 with with IN 29007 4749 12 crumbs crumb NNS 29007 4749 13 . . . 29007 4750 1 Slightly slightly RB 29007 4750 2 mould mould VB 29007 4750 3 them -PRON- PRP 29007 4750 4 again again RB 29007 4750 5 when when WRB 29007 4750 6 the the DT 29007 4750 7 crumbs crumb NNS 29007 4750 8 are be VBP 29007 4750 9 on on IN 29007 4750 10 them -PRON- PRP 29007 4750 11 . . . 29007 4751 1 Fry fry NN 29007 4751 2 in in IN 29007 4751 3 a a DT 29007 4751 4 frying frying JJ 29007 4751 5 - - HYPH 29007 4751 6 basket basket NN 29007 4751 7 , , , 29007 4751 8 in in IN 29007 4751 9 hot hot JJ 29007 4751 10 fat fat NN 29007 4751 11 ( ( -LRB- 29007 4751 12 _ _ NNP 29007 4751 13 see see VBP 29007 4751 14 _ _ NNP 29007 4751 15 French French NNP 29007 4751 16 Frying Frying NNP 29007 4751 17 ) ) -RRB- 29007 4751 18 . . . 29007 4752 1 Garnish garnish VB 29007 4752 2 with with IN 29007 4752 3 fried fry VBN 29007 4752 4 parsley parsley NN 29007 4752 5 . . . 29007 4753 1 Salsify Salsify NNP 29007 4753 2 Patties Patties NNPS 29007 4753 3 . . . 29007 4754 1 _ _ NNP 29007 4754 2 Ingredients_--Some ingredients_--some RB 29007 4754 3 patty patty NN 29007 4754 4 - - HYPH 29007 4754 5 cases case NNS 29007 4754 6 , , , 29007 4754 7 made make VBN 29007 4754 8 as as IN 29007 4754 9 for for IN 29007 4754 10 oysters oyster NNS 29007 4754 11 . . . 29007 4755 1 ½ ½ JJ 29007 4755 2   _SP 29007 4755 3 lb lb XX 29007 4755 4 . . . 29007 4756 1 of of IN 29007 4756 2 salsify salsify NNP 29007 4756 3 . . . 29007 4757 1 1 1 CD 29007 4757 2   _SP 29007 4757 3 oz oz UH 29007 4757 4 . . . 29007 4758 1 of of IN 29007 4758 2 flour flour NN 29007 4758 3 . . . 29007 4759 1 ½ ½ JJ 29007 4759 2 pint pint NN 29007 4759 3 of of IN 29007 4759 4 milk milk NN 29007 4759 5 . . . 29007 4760 1 2 2 CD 29007 4760 2 tablespoonfuls tablespoonful NNS 29007 4760 3 of of IN 29007 4760 4 cream cream NN 29007 4760 5 . . . 29007 4761 1 A a DT 29007 4761 2 few few JJ 29007 4761 3 drops drop NNS 29007 4761 4 of of IN 29007 4761 5 lemon lemon NN 29007 4761 6 juice juice NN 29007 4761 7 . . . 29007 4762 1 Pepper pepper NN 29007 4762 2 and and CC 29007 4762 3 salt salt NN 29007 4762 4 . . . 29007 4763 1 A a DT 29007 4763 2 little little JJ 29007 4763 3 cayenne cayenne NN 29007 4763 4 . . . 29007 4764 1 _ _ NNP 29007 4764 2 Method._--Cook Method._--Cook NNP 29007 4764 3 the the DT 29007 4764 4 salsify salsify NN 29007 4764 5 in in IN 29007 4764 6 milk milk NN 29007 4764 7 or or CC 29007 4764 8 water water NN 29007 4764 9 until until IN 29007 4764 10 tender tender NN 29007 4764 11 . . . 29007 4765 1 Then then RB 29007 4765 2 cut cut VB 29007 4765 3 it -PRON- PRP 29007 4765 4 into into IN 29007 4765 5 small small JJ 29007 4765 6 pieces piece NNS 29007 4765 7 . . . 29007 4766 1 Melt melt VB 29007 4766 2 the the DT 29007 4766 3 butter butter NN 29007 4766 4 in in IN 29007 4766 5 a a DT 29007 4766 6 small small JJ 29007 4766 7 stewpan stewpan NN 29007 4766 8 , , , 29007 4766 9 mix mix VB 29007 4766 10 in in IN 29007 4766 11 the the DT 29007 4766 12 flour flour NN 29007 4766 13 smoothly smoothly RB 29007 4766 14 . . . 29007 4767 1 Then then RB 29007 4767 2 add add VB 29007 4767 3 the the DT 29007 4767 4 milk milk NN 29007 4767 5 ; ; : 29007 4767 6 stir stir VB 29007 4767 7 and and CC 29007 4767 8 cook cook VB 29007 4767 9 well well RB 29007 4767 10 . . . 29007 4768 1 Mix mix VB 29007 4768 2 in in IN 29007 4768 3 the the DT 29007 4768 4 cream cream NN 29007 4768 5 and and CC 29007 4768 6 let let VB 29007 4768 7 it -PRON- PRP 29007 4768 8 boil boil VB 29007 4768 9 in in IN 29007 4768 10 the the DT 29007 4768 11 sauce sauce NN 29007 4768 12 . . . 29007 4769 1 Then then RB 29007 4769 2 add add VB 29007 4769 3 the the DT 29007 4769 4 lemon lemon NN 29007 4769 5 juice juice NN 29007 4769 6 , , , 29007 4769 7 seasoning seasoning NN 29007 4769 8 , , , 29007 4769 9 and and CC 29007 4769 10 salsify salsify VB 29007 4769 11 . . . 29007 4770 1 Fill fill VB 29007 4770 2 the the DT 29007 4770 3 patty patty NN 29007 4770 4 - - HYPH 29007 4770 5 cases case NNS 29007 4770 6 with with IN 29007 4770 7 the the DT 29007 4770 8 mixture mixture NN 29007 4770 9 , , , 29007 4770 10 and and CC 29007 4770 11 put put VBD 29007 4770 12 a a DT 29007 4770 13 lid lid NN 29007 4770 14 on on IN 29007 4770 15 each each DT 29007 4770 16 . . . 29007 4771 1 Tomatoes tomato NNS 29007 4771 2 au au PRP 29007 4771 3 gratin gratin NN 29007 4771 4 . . . 29007 4772 1 _ _ NNP 29007 4772 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 4772 3   _SP 29007 4772 4 lb lb XX 29007 4772 5 . . . 29007 4773 1 of of IN 29007 4773 2 tomatoes tomato NNS 29007 4773 3 . . . 29007 4774 1 1 1 CD 29007 4774 2 pint pint NN 29007 4774 3 of of IN 29007 4774 4 bread bread NN 29007 4774 5 - - HYPH 29007 4774 6 crumbs crumb NNS 29007 4774 7 . . . 29007 4775 1 2 2 LS 29007 4775 2   _SP 29007 4775 3 oz oz UH 29007 4775 4 . . . 29007 4776 1 of of IN 29007 4776 2 butter butter NN 29007 4776 3 . . . 29007 4777 1 Pepper pepper NN 29007 4777 2 and and CC 29007 4777 3 salt salt NN 29007 4777 4 to to IN 29007 4777 5 taste taste NN 29007 4777 6 . . . 29007 4778 1 _ _ NNP 29007 4778 2 Method._--Slice method._--slice CD 29007 4778 3 the the DT 29007 4778 4 tomatoes tomato NNS 29007 4778 5 , , , 29007 4778 6 and and CC 29007 4778 7 put put VBD 29007 4778 8 a a DT 29007 4778 9 layer layer NN 29007 4778 10 of of IN 29007 4778 11 them -PRON- PRP 29007 4778 12 in in IN 29007 4778 13 the the DT 29007 4778 14 bottom bottom NN 29007 4778 15 of of IN 29007 4778 16 a a DT 29007 4778 17 pie pie NN 29007 4778 18 - - HYPH 29007 4778 19 dish dish NN 29007 4778 20 . . . 29007 4779 1 Cover cover VB 29007 4779 2 them -PRON- PRP 29007 4779 3 with with IN 29007 4779 4 crumbs crumb NNS 29007 4779 5 ; ; : 29007 4779 6 sprinkle sprinkle VB 29007 4779 7 with with IN 29007 4779 8 pepper pepper NN 29007 4779 9 and and CC 29007 4779 10 salt salt NN 29007 4779 11 , , , 29007 4779 12 and and CC 29007 4779 13 place place VB 29007 4779 14 small small JJ 29007 4779 15 pieces piece NNS 29007 4779 16 of of IN 29007 4779 17 butter butter NN 29007 4779 18 on on IN 29007 4779 19 them -PRON- PRP 29007 4779 20 . . . 29007 4780 1 Then then RB 29007 4780 2 put put VB 29007 4780 3 another another DT 29007 4780 4 layer layer NN 29007 4780 5 of of IN 29007 4780 6 tomatoes tomato NNS 29007 4780 7 , , , 29007 4780 8 covering cover VBG 29007 4780 9 them -PRON- PRP 29007 4780 10 in in IN 29007 4780 11 the the DT 29007 4780 12 same same JJ 29007 4780 13 way way NN 29007 4780 14 with with IN 29007 4780 15 crumbs crumb NNS 29007 4780 16 . . . 29007 4781 1 Use use VB 29007 4781 2 up up RP 29007 4781 3 all all PDT 29007 4781 4 the the DT 29007 4781 5 tomatoes tomato NNS 29007 4781 6 and and CC 29007 4781 7 crumbs crumb VBZ 29007 4781 8 in in IN 29007 4781 9 this this DT 29007 4781 10 way way NN 29007 4781 11 , , , 29007 4781 12 letting let VBG 29007 4781 13 the the DT 29007 4781 14 last last JJ 29007 4781 15 layer layer NN 29007 4781 16 be be VB 29007 4781 17 of of IN 29007 4781 18 crumbs crumb NNS 29007 4781 19 . . . 29007 4782 1 Bake bake VB 29007 4782 2 in in RP 29007 4782 3 a a DT 29007 4782 4 quick quick JJ 29007 4782 5 oven oven NN 29007 4782 6 for for IN 29007 4782 7 about about RB 29007 4782 8 twenty twenty CD 29007 4782 9 minutes minute NNS 29007 4782 10 . . . 29007 4783 1 Mashed Mashed NNP 29007 4783 2 Potatoes Potatoes NNP 29007 4783 3 . . . 29007 4784 1 _ _ NNP 29007 4784 2 Ingredients_--1 Ingredients_--1 NNP 29007 4784 3   _SP 29007 4784 4 oz oz NNP 29007 4784 5 . . . 29007 4785 1 of of IN 29007 4785 2 butter butter NN 29007 4785 3 to to IN 29007 4785 4 every every DT 29007 4785 5 pound pound NN 29007 4785 6 of of IN 29007 4785 7 potatoes potato NNS 29007 4785 8 . . . 29007 4786 1 1 1 CD 29007 4786 2 tablespoonful tablespoonful JJ 29007 4786 3 of of IN 29007 4786 4 cream cream NN 29007 4786 5 , , , 29007 4786 6 if if IN 29007 4786 7 possible possible JJ 29007 4786 8 . . . 29007 4787 1 Pepper pepper NN 29007 4787 2 and and CC 29007 4787 3 salt salt NN 29007 4787 4 to to IN 29007 4787 5 taste taste NN 29007 4787 6 . . . 29007 4788 1 _ _ NNP 29007 4788 2 Method._--The Method._--The NNP 29007 4788 3 potatoes potato NNS 29007 4788 4 should should MD 29007 4788 5 be be VB 29007 4788 6 well well RB 29007 4788 7 cooked cooked JJ 29007 4788 8 , , , 29007 4788 9 and and CC 29007 4788 10 be be VB 29007 4788 11 dry dry JJ 29007 4788 12 and and CC 29007 4788 13 floury floury NNP 29007 4788 14 . . . 29007 4789 1 Put put VB 29007 4789 2 them -PRON- PRP 29007 4789 3 quickly quickly RB 29007 4789 4 through through IN 29007 4789 5 a a DT 29007 4789 6 wire wire NN 29007 4789 7 sieve sieve NN 29007 4789 8 . . . 29007 4790 1 Mix mix VB 29007 4790 2 them -PRON- PRP 29007 4790 3 well well RB 29007 4790 4 in in IN 29007 4790 5 a a DT 29007 4790 6 saucepan saucepan NN 29007 4790 7 with with IN 29007 4790 8 the the DT 29007 4790 9 butter butter NN 29007 4790 10 , , , 29007 4790 11 cream cream NN 29007 4790 12 , , , 29007 4790 13 and and CC 29007 4790 14 seasoning seasoning NN 29007 4790 15 . . . 29007 4791 1 Make make VB 29007 4791 2 them -PRON- PRP 29007 4791 3 quite quite RB 29007 4791 4 hot hot JJ 29007 4791 5 . . . 29007 4792 1 Heap heap VB 29007 4792 2 them -PRON- PRP 29007 4792 3 in in IN 29007 4792 4 a a DT 29007 4792 5 mound mound NN 29007 4792 6 - - HYPH 29007 4792 7 like like JJ 29007 4792 8 form form NN 29007 4792 9 in in IN 29007 4792 10 a a DT 29007 4792 11 vegetable vegetable NN 29007 4792 12 dish dish NN 29007 4792 13 , , , 29007 4792 14 and and CC 29007 4792 15 smooth smooth VB 29007 4792 16 over over RP 29007 4792 17 with with IN 29007 4792 18 a a DT 29007 4792 19 knife knife NN 29007 4792 20 . . . 29007 4793 1 Mashed Mashed NNP 29007 4793 2 Potatoes Potatoes NNP 29007 4793 3 ( ( -LRB- 29007 4793 4 a a DT 29007 4793 5 plainer plainer NN 29007 4793 6 way way NN 29007 4793 7 ) ) -RRB- 29007 4793 8 . . . 29007 4794 1 Add add VB 29007 4794 2 to to IN 29007 4794 3 the the DT 29007 4794 4 potatoes potato NNS 29007 4794 5 , , , 29007 4794 6 while while IN 29007 4794 7 in in IN 29007 4794 8 the the DT 29007 4794 9 saucepan saucepan NN 29007 4794 10 , , , 29007 4794 11 some some DT 29007 4794 12 butter butter NN 29007 4794 13 or or CC 29007 4794 14 dripping dripping NN 29007 4794 15 . . . 29007 4795 1 Season season NN 29007 4795 2 with with IN 29007 4795 3 pepper pepper NN 29007 4795 4 and and CC 29007 4795 5 salt salt NN 29007 4795 6 . . . 29007 4796 1 Beat beat VB 29007 4796 2 with with IN 29007 4796 3 a a DT 29007 4796 4 fork fork NN 29007 4796 5 until until IN 29007 4796 6 perfectly perfectly RB 29007 4796 7 smooth smooth JJ 29007 4796 8 and and CC 29007 4796 9 free free JJ 29007 4796 10 from from IN 29007 4796 11 lumps lump NNS 29007 4796 12 . . . 29007 4797 1 Where where WRB 29007 4797 2 economy economy NN 29007 4797 3 must must MD 29007 4797 4 be be VB 29007 4797 5 studied study VBN 29007 4797 6 , , , 29007 4797 7 nice nice JJ 29007 4797 8 beef beef NN 29007 4797 9 dripping dripping JJ 29007 4797 10 will will MD 29007 4797 11 be be VB 29007 4797 12 found find VBN 29007 4797 13 an an DT 29007 4797 14 excellent excellent JJ 29007 4797 15 substitute substitute NN 29007 4797 16 for for IN 29007 4797 17 butter butter NN 29007 4797 18 . . . 29007 4798 1 Potato Potato NNP 29007 4798 2 Balls Balls NNPS 29007 4798 3 . . . 29007 4799 1 Form form VB 29007 4799 2 some some DT 29007 4799 3 mashed mash VBN 29007 4799 4 potatoes potato NNS 29007 4799 5 into into IN 29007 4799 6 balls ball NNS 29007 4799 7 . . . 29007 4800 1 Brush brush VB 29007 4800 2 them -PRON- PRP 29007 4800 3 over over RP 29007 4800 4 with with IN 29007 4800 5 beaten beat VBN 29007 4800 6 egg egg NN 29007 4800 7 . . . 29007 4801 1 Put put VB 29007 4801 2 them -PRON- PRP 29007 4801 3 on on IN 29007 4801 4 a a DT 29007 4801 5 greased grease VBN 29007 4801 6 baking baking NN 29007 4801 7 - - HYPH 29007 4801 8 tin tin NN 29007 4801 9 , , , 29007 4801 10 and and CC 29007 4801 11 bake bake VB 29007 4801 12 in in RP 29007 4801 13 a a DT 29007 4801 14 quick quick JJ 29007 4801 15 oven oven NN 29007 4801 16 until until IN 29007 4801 17 brown brown NNP 29007 4801 18 . . . 29007 4802 1 Serve serve VB 29007 4802 2 garnished garnish VBN 29007 4802 3 with with IN 29007 4802 4 parsley parsley NN 29007 4802 5 . . . 29007 4803 1 This this DT 29007 4803 2 is be VBZ 29007 4803 3 a a DT 29007 4803 4 nice nice JJ 29007 4803 5 way way NN 29007 4803 6 of of IN 29007 4803 7 using use VBG 29007 4803 8 up up RP 29007 4803 9 cold cold JJ 29007 4803 10 potatoes potato NNS 29007 4803 11 . . . 29007 4804 1 Flaked Flaked NNP 29007 4804 2 Potatoes Potatoes NNP 29007 4804 3 . . . 29007 4805 1 Rub rub VB 29007 4805 2 some some DT 29007 4805 3 nicely nicely RB 29007 4805 4 - - HYPH 29007 4805 5 cooked cook VBN 29007 4805 6 floury floury NN 29007 4805 7 potatoes potato NNS 29007 4805 8 through through IN 29007 4805 9 a a DT 29007 4805 10 wire wire NN 29007 4805 11 sieve sieve NN 29007 4805 12 into into IN 29007 4805 13 a a DT 29007 4805 14 hot hot JJ 29007 4805 15 vegetable vegetable NN 29007 4805 16 dish dish NN 29007 4805 17 . . . 29007 4806 1 This this DT 29007 4806 2 must must MD 29007 4806 3 be be VB 29007 4806 4 done do VBN 29007 4806 5 quickly quickly RB 29007 4806 6 , , , 29007 4806 7 that that IN 29007 4806 8 the the DT 29007 4806 9 potatoes potato NNS 29007 4806 10 may may MD 29007 4806 11 be be VB 29007 4806 12 served serve VBN 29007 4806 13 quite quite RB 29007 4806 14 hot hot JJ 29007 4806 15 . . . 29007 4807 1 Rice rice VB 29007 4807 2 for for IN 29007 4807 3 a a DT 29007 4807 4 Curry Curry NNP 29007 4807 5 . . . 29007 4808 1 Well well UH 29007 4808 2 wash wash VB 29007 4808 3 some some DT 29007 4808 4 Patna Patna NNP 29007 4808 5 rice rice NN 29007 4808 6 . . . 29007 4809 1 Throw throw VB 29007 4809 2 it -PRON- PRP 29007 4809 3 into into IN 29007 4809 4 plenty plenty NN 29007 4809 5 of of IN 29007 4809 6 quickly quickly RB 29007 4809 7 - - HYPH 29007 4809 8 boiling boil VBG 29007 4809 9 water water NN 29007 4809 10 with with IN 29007 4809 11 salt salt NN 29007 4809 12 in in IN 29007 4809 13 it -PRON- PRP 29007 4809 14 , , , 29007 4809 15 and and CC 29007 4809 16 boil boil VB 29007 4809 17 until until IN 29007 4809 18 the the DT 29007 4809 19 rice rice NN 29007 4809 20 is be VBZ 29007 4809 21 nearly nearly RB 29007 4809 22 cooked cook VBN 29007 4809 23 , , , 29007 4809 24 but but CC 29007 4809 25 not not RB 29007 4809 26 quite quite RB 29007 4809 27 . . . 29007 4810 1 This this DT 29007 4810 2 will will MD 29007 4810 3 take take VB 29007 4810 4 from from IN 29007 4810 5 eight eight CD 29007 4810 6 to to TO 29007 4810 7 ten ten CD 29007 4810 8 minutes minute NNS 29007 4810 9 . . . 29007 4811 1 Strain strain VB 29007 4811 2 the the DT 29007 4811 3 rice rice NN 29007 4811 4 on on IN 29007 4811 5 a a DT 29007 4811 6 sieve sieve NN 29007 4811 7 and and CC 29007 4811 8 pour pour VB 29007 4811 9 hot hot JJ 29007 4811 10 water water NN 29007 4811 11 over over IN 29007 4811 12 it -PRON- PRP 29007 4811 13 , , , 29007 4811 14 rinsing rinse VBG 29007 4811 15 it -PRON- PRP 29007 4811 16 well well RB 29007 4811 17 . . . 29007 4812 1 Then then RB 29007 4812 2 put put VB 29007 4812 3 it -PRON- PRP 29007 4812 4 in in IN 29007 4812 5 the the DT 29007 4812 6 saucepan saucepan NN 29007 4812 7 again again RB 29007 4812 8 , , , 29007 4812 9 cover cover VB 29007 4812 10 it -PRON- PRP 29007 4812 11 and and CC 29007 4812 12 let let VB 29007 4812 13 it -PRON- PRP 29007 4812 14 stand stand VB 29007 4812 15 in in IN 29007 4812 16 a a DT 29007 4812 17 hot hot JJ 29007 4812 18 place place NN 29007 4812 19 to to TO 29007 4812 20 finish finish VB 29007 4812 21 cooking cooking NN 29007 4812 22 in in IN 29007 4812 23 its -PRON- PRP$ 29007 4812 24 own own JJ 29007 4812 25 steam steam NN 29007 4812 26 . . . 29007 4813 1 SOUPS SOUPS NNP 29007 4813 2 . . . 29007 4814 1 These these DT 29007 4814 2 are be VBP 29007 4814 3 very very RB 29007 4814 4 valuable valuable JJ 29007 4814 5 preparations preparation NNS 29007 4814 6 , , , 29007 4814 7 and and CC 29007 4814 8 are be VBP 29007 4814 9 useful useful JJ 29007 4814 10 to to IN 29007 4814 11 the the DT 29007 4814 12 poor poor JJ 29007 4814 13 as as RB 29007 4814 14 well well RB 29007 4814 15 as as IN 29007 4814 16 to to IN 29007 4814 17 the the DT 29007 4814 18 rich rich JJ 29007 4814 19 , , , 29007 4814 20 as as IN 29007 4814 21 many many JJ 29007 4814 22 of of IN 29007 4814 23 the the DT 29007 4814 24 most most RBS 29007 4814 25 nutritious nutritious JJ 29007 4814 26 soups soup NNS 29007 4814 27 are be VBP 29007 4814 28 the the DT 29007 4814 29 cheapest cheap JJS 29007 4814 30 . . . 29007 4815 1 Pea Pea NNP 29007 4815 2 soup soup NN 29007 4815 3 , , , 29007 4815 4 haricot haricot NNP 29007 4815 5 soup soup NNP 29007 4815 6 , , , 29007 4815 7 and and CC 29007 4815 8 lentil lentil NNP 29007 4815 9 soup soup NNP 29007 4815 10 are be VBP 29007 4815 11 all all RB 29007 4815 12 rich rich JJ 29007 4815 13 in in IN 29007 4815 14 nourishment nourishment NN 29007 4815 15 , , , 29007 4815 16 and and CC 29007 4815 17 may may MD 29007 4815 18 be be VB 29007 4815 19 made make VBN 29007 4815 20 at at IN 29007 4815 21 a a DT 29007 4815 22 trifling trifling NN 29007 4815 23 cost cost NN 29007 4815 24 , , , 29007 4815 25 stock stock NN 29007 4815 26 not not RB 29007 4815 27 being be VBG 29007 4815 28 _ _ NNP 29007 4815 29 necessary necessary JJ 29007 4815 30 _ _ NNP 29007 4815 31 for for IN 29007 4815 32 their -PRON- PRP$ 29007 4815 33 manufacture manufacture NN 29007 4815 34 . . . 29007 4816 1 The the DT 29007 4816 2 boilings boiling NNS 29007 4816 3 from from IN 29007 4816 4 meat meat NN 29007 4816 5 , , , 29007 4816 6 when when WRB 29007 4816 7 not not RB 29007 4816 8 too too RB 29007 4816 9 salt salt NN 29007 4816 10 , , , 29007 4816 11 may may MD 29007 4816 12 be be VB 29007 4816 13 used use VBN 29007 4816 14 with with IN 29007 4816 15 advantage advantage NN 29007 4816 16 in in IN 29007 4816 17 making make VBG 29007 4816 18 these these DT 29007 4816 19 soups soup NNS 29007 4816 20 ; ; : 29007 4816 21 but but CC 29007 4816 22 if if IN 29007 4816 23 this this DT 29007 4816 24 is be VBZ 29007 4816 25 not not RB 29007 4816 26 available available JJ 29007 4816 27 , , , 29007 4816 28 they -PRON- PRP 29007 4816 29 may may MD 29007 4816 30 be be VB 29007 4816 31 made make VBN 29007 4816 32 quite quite RB 29007 4816 33 well well JJ 29007 4816 34 with with IN 29007 4816 35 water water NN 29007 4816 36 ; ; : 29007 4816 37 and and CC 29007 4816 38 , , , 29007 4816 39 if if IN 29007 4816 40 carefully carefully RB 29007 4816 41 prepared prepared JJ 29007 4816 42 , , , 29007 4816 43 will will MD 29007 4816 44 have have VB 29007 4816 45 all all PDT 29007 4816 46 the the DT 29007 4816 47 flavour flavour NN 29007 4816 48 of of IN 29007 4816 49 a a DT 29007 4816 50 meat meat NN 29007 4816 51 soup soup NN 29007 4816 52 . . . 29007 4817 1 In in IN 29007 4817 2 making make VBG 29007 4817 3 stock stock NN 29007 4817 4 for for IN 29007 4817 5 meat meat NN 29007 4817 6 soups soup NNS 29007 4817 7 , , , 29007 4817 8 it -PRON- PRP 29007 4817 9 must must MD 29007 4817 10 be be VB 29007 4817 11 borne bear VBN 29007 4817 12 in in IN 29007 4817 13 mind mind NN 29007 4817 14 that that IN 29007 4817 15 in in IN 29007 4817 16 order order NN 29007 4817 17 to to TO 29007 4817 18 extract extract VB 29007 4817 19 the the DT 29007 4817 20 juices juice NNS 29007 4817 21 from from IN 29007 4817 22 the the DT 29007 4817 23 meat meat NN 29007 4817 24 it -PRON- PRP 29007 4817 25 must must MD 29007 4817 26 be be VB 29007 4817 27 put put VBN 29007 4817 28 into into IN 29007 4817 29 _ _ NNP 29007 4817 30 cold cold JJ 29007 4817 31 _ _ NNP 29007 4817 32 water water NN 29007 4817 33 , , , 29007 4817 34 which which WDT 29007 4817 35 should should MD 29007 4817 36 be be VB 29007 4817 37 heated heat VBN 29007 4817 38 very very RB 29007 4817 39 gradually gradually RB 29007 4817 40 , , , 29007 4817 41 and and CC 29007 4817 42 only only RB 29007 4817 43 allowed allow VBN 29007 4817 44 to to IN 29007 4817 45 _ _ NNP 29007 4817 46 simmer simmer NN 29007 4817 47 _ _ NNP 29007 4817 48 . . . 29007 4818 1 In in IN 29007 4818 2 this this DT 29007 4818 3 way way NN 29007 4818 4 a a DT 29007 4818 5 rich rich JJ 29007 4818 6 stock stock NN 29007 4818 7 is be VBZ 29007 4818 8 procured procure VBN 29007 4818 9 , , , 29007 4818 10 as as IN 29007 4818 11 all all PDT 29007 4818 12 the the DT 29007 4818 13 virtue virtue NN 29007 4818 14 of of IN 29007 4818 15 the the DT 29007 4818 16 meat meat NN 29007 4818 17 is be VBZ 29007 4818 18 drawn draw VBN 29007 4818 19 into into IN 29007 4818 20 the the DT 29007 4818 21 water water NN 29007 4818 22 . . . 29007 4819 1 Boiling boiling NN 29007 4819 2 would would MD 29007 4819 3 produce produce VB 29007 4819 4 a a DT 29007 4819 5 poor poor JJ 29007 4819 6 and and CC 29007 4819 7 flavourless flavourless JJ 29007 4819 8 stock stock NN 29007 4819 9 , , , 29007 4819 10 as as IN 29007 4819 11 the the DT 29007 4819 12 extreme extreme JJ 29007 4819 13 heat heat NN 29007 4819 14 applied apply VBD 29007 4819 15 , , , 29007 4819 16 by by IN 29007 4819 17 hardening harden VBG 29007 4819 18 the the DT 29007 4819 19 albumen albuman NNS 29007 4819 20 , , , 29007 4819 21 would would MD 29007 4819 22 tend tend VB 29007 4819 23 to to TO 29007 4819 24 keep keep VB 29007 4819 25 in in IN 29007 4819 26 the the DT 29007 4819 27 juices juice NNS 29007 4819 28 of of IN 29007 4819 29 the the DT 29007 4819 30 meat meat NN 29007 4819 31 instead instead RB 29007 4819 32 of of IN 29007 4819 33 drawing draw VBG 29007 4819 34 them -PRON- PRP 29007 4819 35 out out RP 29007 4819 36 . . . 29007 4820 1 In in IN 29007 4820 2 making make VBG 29007 4820 3 stock stock NN 29007 4820 4 from from IN 29007 4820 5 bones bone NNS 29007 4820 6 , , , 29007 4820 7 the the DT 29007 4820 8 method method NN 29007 4820 9 to to TO 29007 4820 10 be be VB 29007 4820 11 pursued pursue VBN 29007 4820 12 is be VBZ 29007 4820 13 quite quite PDT 29007 4820 14 the the DT 29007 4820 15 opposite opposite NN 29007 4820 16 . . . 29007 4821 1 Bones bone NNS 29007 4821 2 must must MD 29007 4821 3 be be VB 29007 4821 4 boiled boil VBN 29007 4821 5 , , , 29007 4821 6 otherwise otherwise RB 29007 4821 7 the the DT 29007 4821 8 gelatine gelatine NN 29007 4821 9 in in IN 29007 4821 10 them -PRON- PRP 29007 4821 11 will will MD 29007 4821 12 not not RB 29007 4821 13 be be VB 29007 4821 14 extracted extract VBN 29007 4821 15 ; ; : 29007 4821 16 simmering simmering NN 29007 4821 17 would would MD 29007 4821 18 be be VB 29007 4821 19 of of IN 29007 4821 20 little little JJ 29007 4821 21 use use NN 29007 4821 22 . . . 29007 4822 1 The the DT 29007 4822 2 gelatine gelatine NN 29007 4822 3 can can MD 29007 4822 4 only only RB 29007 4822 5 be be VB 29007 4822 6 thoroughly thoroughly RB 29007 4822 7 extracted extract VBN 29007 4822 8 when when WRB 29007 4822 9 they -PRON- PRP 29007 4822 10 are be VBP 29007 4822 11 boiled boil VBN 29007 4822 12 at at IN 29007 4822 13 higher high JJR 29007 4822 14 pressure pressure NN 29007 4822 15 than than IN 29007 4822 16 is be VBZ 29007 4822 17 possible possible JJ 29007 4822 18 in in IN 29007 4822 19 ordinary ordinary JJ 29007 4822 20 cookery cookery NN 29007 4822 21 . . . 29007 4823 1 Bones bone NNS 29007 4823 2 contain contain VBP 29007 4823 3 so so RB 29007 4823 4 much much JJ 29007 4823 5 gelatine gelatine NN 29007 4823 6 that that IN 29007 4823 7 after after IN 29007 4823 8 they -PRON- PRP 29007 4823 9 have have VBP 29007 4823 10 been be VBN 29007 4823 11 once once RB 29007 4823 12 used use VBN 29007 4823 13 in in IN 29007 4823 14 stock stock NN 29007 4823 15 they -PRON- PRP 29007 4823 16 should should MD 29007 4823 17 be be VB 29007 4823 18 broken break VBN 29007 4823 19 up up RP 29007 4823 20 in in IN 29007 4823 21 pieces piece NNS 29007 4823 22 and and CC 29007 4823 23 again again RB 29007 4823 24 boiled boil VBN 29007 4823 25 , , , 29007 4823 26 so so IN 29007 4823 27 that that IN 29007 4823 28 the the DT 29007 4823 29 gelatine gelatine NN 29007 4823 30 from from IN 29007 4823 31 the the DT 29007 4823 32 _ _ NNP 29007 4823 33 inside inside IN 29007 4823 34 _ _ NNP 29007 4823 35 may may MD 29007 4823 36 also also RB 29007 4823 37 be be VB 29007 4823 38 extracted extract VBN 29007 4823 39 . . . 29007 4824 1 An an DT 29007 4824 2 economical economical JJ 29007 4824 3 cook cook NN 29007 4824 4 will will MD 29007 4824 5 often often RB 29007 4824 6 make make VB 29007 4824 7 excellent excellent JJ 29007 4824 8 stock stock NN 29007 4824 9 for for IN 29007 4824 10 soup soup NN 29007 4824 11 from from IN 29007 4824 12 bones bone NNS 29007 4824 13 alone alone RB 29007 4824 14 , , , 29007 4824 15 with with IN 29007 4824 16 the the DT 29007 4824 17 addition addition NN 29007 4824 18 of of IN 29007 4824 19 suitable suitable JJ 29007 4824 20 vegetables vegetable NNS 29007 4824 21 for for IN 29007 4824 22 flavouring flavour VBG 29007 4824 23 . . . 29007 4825 1 First first JJ 29007 4825 2 Stock Stock NNP 29007 4825 3 for for IN 29007 4825 4 Clear Clear NNP 29007 4825 5 Soup Soup NNP 29007 4825 6 . . . 29007 4826 1 _ _ NNP 29007 4826 2 Ingredients_--4 Ingredients_--4 NNP 29007 4826 3   _SP 29007 4826 4 lb lb XX 29007 4826 5 . . . 29007 4827 1 of of IN 29007 4827 2 shin shin NNP 29007 4827 3 of of IN 29007 4827 4 beef beef NN 29007 4827 5 , , , 29007 4827 6 or or CC 29007 4827 7 2 2 CD 29007 4827 8   _SP 29007 4827 9 lb lb XX 29007 4827 10 . . . 29007 4828 1 of of IN 29007 4828 2 shin shin NNP 29007 4828 3 of of IN 29007 4828 4 beef beef NN 29007 4828 5 and and CC 29007 4828 6 2 2 CD 29007 4828 7   _SP 29007 4828 8 lb lb XX 29007 4828 9 . . . 29007 4829 1 of of IN 29007 4829 2 knuckle knuckle NNP 29007 4829 3 of of IN 29007 4829 4 veal veal NN 29007 4829 5 . . . 29007 4830 1 5 5 CD 29007 4830 2 pints pint NNS 29007 4830 3 of of IN 29007 4830 4 water water NN 29007 4830 5 . . . 29007 4831 1 2 2 CD 29007 4831 2 carrots carrot NNS 29007 4831 3 . . . 29007 4832 1 2 2 CD 29007 4832 2 turnips turnip NNS 29007 4832 3 . . . 29007 4833 1 1 1 CD 29007 4833 2 onion onion NN 29007 4833 3 . . . 29007 4834 1 The the DT 29007 4834 2 white white JJ 29007 4834 3 part part NN 29007 4834 4 of of IN 29007 4834 5 a a DT 29007 4834 6 leek leek NN 29007 4834 7 . . . 29007 4835 1 1 1 CD 29007 4835 2 dozen dozen NN 29007 4835 3 peppercorns peppercorns NNPS 29007 4835 4 . . . 29007 4836 1 1 1 CD 29007 4836 2 sprig sprig NNP 29007 4836 3 of of IN 29007 4836 4 parsley parsley NNP 29007 4836 5 , , , 29007 4836 6 thyme thyme NNS 29007 4836 7 , , , 29007 4836 8 and and CC 29007 4836 9 marjoram marjoram NNP 29007 4836 10 . . . 29007 4837 1 A a DT 29007 4837 2 bay bay NN 29007 4837 3 leaf leaf NN 29007 4837 4 . . . 29007 4838 1 Pepper pepper NN 29007 4838 2 and and CC 29007 4838 3 salt salt NN 29007 4838 4 . . . 29007 4839 1 _ _ NNP 29007 4839 2 Method._--Cut Method._--Cut NNP 29007 4839 3 the the DT 29007 4839 4 meat meat NN 29007 4839 5 into into IN 29007 4839 6 pieces piece NNS 29007 4839 7 about about IN 29007 4839 8 one one CD 29007 4839 9 inch inch NN 29007 4839 10 in in IN 29007 4839 11 size size NN 29007 4839 12 . . . 29007 4840 1 Break break VB 29007 4840 2 up up RP 29007 4840 3 the the DT 29007 4840 4 bone bone NN 29007 4840 5 and and CC 29007 4840 6 remove remove VB 29007 4840 7 the the DT 29007 4840 8 marrow marrow NN 29007 4840 9 . . . 29007 4841 1 Put put NN 29007 4841 2 bones bone NNS 29007 4841 3 and and CC 29007 4841 4 meat meat NN 29007 4841 5 into into IN 29007 4841 6 a a DT 29007 4841 7 stockpot stockpot NN 29007 4841 8 with with IN 29007 4841 9 the the DT 29007 4841 10 cold cold JJ 29007 4841 11 water water NN 29007 4841 12 . . . 29007 4842 1 Let let VB 29007 4842 2 them -PRON- PRP 29007 4842 3 soak soak VB 29007 4842 4 for for IN 29007 4842 5 half half PDT 29007 4842 6 an an DT 29007 4842 7 hour hour NN 29007 4842 8 . . . 29007 4843 1 Then then RB 29007 4843 2 put put VB 29007 4843 3 the the DT 29007 4843 4 pot pot NN 29007 4843 5 on on IN 29007 4843 6 the the DT 29007 4843 7 fire fire NN 29007 4843 8 ; ; : 29007 4843 9 add add VB 29007 4843 10 some some DT 29007 4843 11 salt salt NN 29007 4843 12 and and CC 29007 4843 13 pepper pepper NN 29007 4843 14 to to IN 29007 4843 15 it -PRON- PRP 29007 4843 16 , , , 29007 4843 17 and and CC 29007 4843 18 gently gently RB 29007 4843 19 simmer simmer VB 29007 4843 20 the the DT 29007 4843 21 contents content NNS 29007 4843 22 for for IN 29007 4843 23 half half PDT 29007 4843 24 an an DT 29007 4843 25 hour hour NN 29007 4843 26 . . . 29007 4844 1 Next next JJ 29007 4844 2 put put NN 29007 4844 3 in in IN 29007 4844 4 the the DT 29007 4844 5 vegetables vegetable NNS 29007 4844 6 sliced slice VBN 29007 4844 7 , , , 29007 4844 8 and and CC 29007 4844 9 the the DT 29007 4844 10 herbs herb NNS 29007 4844 11 tied tie VBN 29007 4844 12 together together RB 29007 4844 13 . . . 29007 4845 1 Simmer simmer NN 29007 4845 2 for for IN 29007 4845 3 4½ 4½ NN 29007 4845 4 hours hour NNS 29007 4845 5 longer long RBR 29007 4845 6 , , , 29007 4845 7 skimming skim VBG 29007 4845 8 occasionally occasionally RB 29007 4845 9 . . . 29007 4846 1 Strain strain VB 29007 4846 2 into into IN 29007 4846 3 a a DT 29007 4846 4 clean clean JJ 29007 4846 5 pan pan NN 29007 4846 6 , , , 29007 4846 7 and and CC 29007 4846 8 set set VB 29007 4846 9 aside aside RB 29007 4846 10 to to TO 29007 4846 11 get get VB 29007 4846 12 cold cold JJ 29007 4846 13 . . . 29007 4847 1 White White NNP 29007 4847 2 Stock Stock NNP 29007 4847 3 . . . 29007 4848 1 This this DT 29007 4848 2 may may MD 29007 4848 3 be be VB 29007 4848 4 made make VBN 29007 4848 5 by by IN 29007 4848 6 the the DT 29007 4848 7 directions direction NNS 29007 4848 8 in in IN 29007 4848 9 the the DT 29007 4848 10 preceding precede VBG 29007 4848 11 recipe recipe NN 29007 4848 12 , , , 29007 4848 13 using use VBG 29007 4848 14 white white JJ 29007 4848 15 meat meat NN 29007 4848 16 instead instead RB 29007 4848 17 of of IN 29007 4848 18 beef beef NN 29007 4848 19 ; ; , 29007 4848 20 knuckle knuckle NNP 29007 4848 21 of of IN 29007 4848 22 veal veal NN 29007 4848 23 is be VBZ 29007 4848 24 considered consider VBN 29007 4848 25 the the DT 29007 4848 26 stock stock NN 29007 4848 27 meat meat NN 29007 4848 28 for for IN 29007 4848 29 white white NNP 29007 4848 30 soup soup NNP 29007 4848 31 . . . 29007 4849 1 Knuckle Knuckle NNP 29007 4849 2 of of IN 29007 4849 3 veal veal NN 29007 4849 4 and and CC 29007 4849 5 a a DT 29007 4849 6 rabbit rabbit NN 29007 4849 7 make make VBP 29007 4849 8 excellent excellent JJ 29007 4849 9 stock stock NN 29007 4849 10 . . . 29007 4850 1 Very very RB 29007 4850 2 good good JJ 29007 4850 3 economical economical JJ 29007 4850 4 white white JJ 29007 4850 5 stock stock NN 29007 4850 6 may may MD 29007 4850 7 be be VB 29007 4850 8 made make VBN 29007 4850 9 by by IN 29007 4850 10 using use VBG 29007 4850 11 bones bone NNS 29007 4850 12 only only RB 29007 4850 13 in in IN 29007 4850 14 making make VBG 29007 4850 15 the the DT 29007 4850 16 stock stock NN 29007 4850 17 , , , 29007 4850 18 and and CC 29007 4850 19 no no DT 29007 4850 20 meat meat NN 29007 4850 21 ; ; : 29007 4850 22 use use VB 29007 4850 23 a a DT 29007 4850 24 ham ham NN 29007 4850 25 - - HYPH 29007 4850 26 bone bone NN 29007 4850 27 , , , 29007 4850 28 if if IN 29007 4850 29 possible possible JJ 29007 4850 30 , , , 29007 4850 31 with with IN 29007 4850 32 the the DT 29007 4850 33 others other NNS 29007 4850 34 , , , 29007 4850 35 as as IN 29007 4850 36 this this DT 29007 4850 37 gives give VBZ 29007 4850 38 a a DT 29007 4850 39 nice nice JJ 29007 4850 40 flavour flavour NN 29007 4850 41 . . . 29007 4851 1 Second Second NNP 29007 4851 2 Stock Stock NNP 29007 4851 3 . . . 29007 4852 1 Take take VB 29007 4852 2 any any DT 29007 4852 3 scraps scrap NNS 29007 4852 4 of of IN 29007 4852 5 cooked cooked JJ 29007 4852 6 or or CC 29007 4852 7 uncooked uncooked JJ 29007 4852 8 meat meat NN 29007 4852 9 ; ; : 29007 4852 10 any any DT 29007 4852 11 bones bone NNS 29007 4852 12 , , , 29007 4852 13 cooked cooked JJ 29007 4852 14 or or CC 29007 4852 15 uncooked uncooked JJ 29007 4852 16 , , , 29007 4852 17 to to TO 29007 4852 18 make make VB 29007 4852 19 second second JJ 29007 4852 20 stock stock NN 29007 4852 21 . . . 29007 4853 1 Allow allow VB 29007 4853 2 one one CD 29007 4853 3 pint pint NN 29007 4853 4 of of IN 29007 4853 5 water water NN 29007 4853 6 to to IN 29007 4853 7 every every DT 29007 4853 8 pound pound NN 29007 4853 9 of of IN 29007 4853 10 meat meat NN 29007 4853 11 and and CC 29007 4853 12 bones bone NNS 29007 4853 13 , , , 29007 4853 14 and and CC 29007 4853 15 vegetables vegetable NNS 29007 4853 16 in in IN 29007 4853 17 the the DT 29007 4853 18 same same JJ 29007 4853 19 proportion proportion NN 29007 4853 20 as as IN 29007 4853 21 for for IN 29007 4853 22 first first JJ 29007 4853 23 stock stock NN 29007 4853 24 . . . 29007 4854 1 The the DT 29007 4854 2 bones bone NNS 29007 4854 3 should should MD 29007 4854 4 be be VB 29007 4854 5 broken break VBN 29007 4854 6 up up RP 29007 4854 7 . . . 29007 4855 1 Boil Boil NNP 29007 4855 2 gently gently RB 29007 4855 3 until until IN 29007 4855 4 all all PDT 29007 4855 5 the the DT 29007 4855 6 virtue virtue NN 29007 4855 7 is be VBZ 29007 4855 8 extracted extract VBN 29007 4855 9 from from IN 29007 4855 10 the the DT 29007 4855 11 meat meat NN 29007 4855 12 , , , 29007 4855 13 bones bone NNS 29007 4855 14 , , , 29007 4855 15 and and CC 29007 4855 16 vegetables vegetable NNS 29007 4855 17 . . . 29007 4856 1 The the DT 29007 4856 2 contents content NNS 29007 4856 3 of of IN 29007 4856 4 the the DT 29007 4856 5 stockpot stockpot NN 29007 4856 6 should should MD 29007 4856 7 be be VB 29007 4856 8 emptied empty VBN 29007 4856 9 into into IN 29007 4856 10 a a DT 29007 4856 11 pan pan NN 29007 4856 12 every every DT 29007 4856 13 night night NN 29007 4856 14 , , , 29007 4856 15 and and CC 29007 4856 16 the the DT 29007 4856 17 stock stock NN 29007 4856 18 strained strain VBD 29007 4856 19 from from IN 29007 4856 20 the the DT 29007 4856 21 meat meat NN 29007 4856 22 , , , 29007 4856 23 bones bone NNS 29007 4856 24 , , , 29007 4856 25 and and CC 29007 4856 26 vegetables vegetable NNS 29007 4856 27 . . . 29007 4857 1 These these DT 29007 4857 2 should should MD 29007 4857 3 be be VB 29007 4857 4 looked look VBN 29007 4857 5 over over RB 29007 4857 6 , , , 29007 4857 7 and and CC 29007 4857 8 the the DT 29007 4857 9 bones bone NNS 29007 4857 10 , , , 29007 4857 11 meat meat NN 29007 4857 12 , , , 29007 4857 13 & & CC 29007 4857 14 c. c. NNP 29007 4857 15 , , , 29007 4857 16 which which WDT 29007 4857 17 are be VBP 29007 4857 18 of of IN 29007 4857 19 no no DT 29007 4857 20 further further JJ 29007 4857 21 use use NN 29007 4857 22 removed remove VBN 29007 4857 23 ; ; : 29007 4857 24 the the DT 29007 4857 25 remainder remainder NN 29007 4857 26 should should MD 29007 4857 27 be be VB 29007 4857 28 set set VBN 29007 4857 29 aside aside RB 29007 4857 30 to to TO 29007 4857 31 use use VB 29007 4857 32 with with IN 29007 4857 33 fresh fresh JJ 29007 4857 34 stock stock NN 29007 4857 35 material material NN 29007 4857 36 . . . 29007 4858 1 Bones bone NNS 29007 4858 2 may may MD 29007 4858 3 be be VB 29007 4858 4 boiled boil VBN 29007 4858 5 for for IN 29007 4858 6 a a DT 29007 4858 7 very very RB 29007 4858 8 long long JJ 29007 4858 9 time time NN 29007 4858 10 before before IN 29007 4858 11 the the DT 29007 4858 12 gelatine gelatine NN 29007 4858 13 will will MD 29007 4858 14 be be VB 29007 4858 15 perfectly perfectly RB 29007 4858 16 extracted extract VBN 29007 4858 17 . . . 29007 4859 1 Second second JJ 29007 4859 2 stock stock NN 29007 4859 3 , , , 29007 4859 4 when when WRB 29007 4859 5 cold cold JJ 29007 4859 6 , , , 29007 4859 7 should should MD 29007 4859 8 be be VB 29007 4859 9 a a DT 29007 4859 10 stiff stiff JJ 29007 4859 11 jelly jelly NN 29007 4859 12 , , , 29007 4859 13 in in IN 29007 4859 14 consequence consequence NN 29007 4859 15 of of IN 29007 4859 16 the the DT 29007 4859 17 gelatine gelatine NN 29007 4859 18 contained contain VBN 29007 4859 19 in in IN 29007 4859 20 the the DT 29007 4859 21 bones bone NNS 29007 4859 22 . . . 29007 4860 1 White White NNP 29007 4860 2 Stock Stock NNP 29007 4860 3 from from IN 29007 4860 4 Bones Bones NNPS 29007 4860 5 uncooked uncooke VBD 29007 4860 6 . . . 29007 4861 1 _ _ NNP 29007 4861 2 Ingredients_--4 Ingredients_--4 NNP 29007 4861 3   _SP 29007 4861 4 lb lb XX 29007 4861 5 . . . 29007 4862 1 of of IN 29007 4862 2 uncooked uncooked JJ 29007 4862 3 bones bone NNS 29007 4862 4 , , , 29007 4862 5 with with IN 29007 4862 6 a a DT 29007 4862 7 ham ham NN 29007 4862 8 - - HYPH 29007 4862 9 bone bone NN 29007 4862 10 , , , 29007 4862 11 if if IN 29007 4862 12 possible possible JJ 29007 4862 13 , , , 29007 4862 14 amongst amongst IN 29007 4862 15 them -PRON- PRP 29007 4862 16 . . . 29007 4863 1 5 5 CD 29007 4863 2 pints pint NNS 29007 4863 3 of of IN 29007 4863 4 water water NN 29007 4863 5 . . . 29007 4864 1 2 2 CD 29007 4864 2 carrots carrot NNS 29007 4864 3 . . . 29007 4865 1 2 2 CD 29007 4865 2 turnips turnip NNS 29007 4865 3 . . . 29007 4866 1 1 1 CD 29007 4866 2 large large JJ 29007 4866 3 onion onion NN 29007 4866 4 . . . 29007 4867 1 Half half PDT 29007 4867 2 a a DT 29007 4867 3 head head NN 29007 4867 4 of of IN 29007 4867 5 celery celery NN 29007 4867 6 . . . 29007 4868 1 1 1 CD 29007 4868 2 sprig sprig NNP 29007 4868 3 of of IN 29007 4868 4 parsley parsley NNP 29007 4868 5 . . . 29007 4869 1 Thyme Thyme NNS 29007 4869 2 , , , 29007 4869 3 marjoram marjoram NNP 29007 4869 4 , , , 29007 4869 5 and and CC 29007 4869 6 a a DT 29007 4869 7 bay bay NN 29007 4869 8 leaf leaf NN 29007 4869 9 . . . 29007 4870 1 1 1 CD 29007 4870 2 blade blade NN 29007 4870 3 of of IN 29007 4870 4 mace mace NN 29007 4870 5 . . . 29007 4871 1 _ _ NNP 29007 4871 2 Method._--Break Method._--Break NNP 29007 4871 3 up up RP 29007 4871 4 the the DT 29007 4871 5 bones bone NNS 29007 4871 6 and and CC 29007 4871 7 put put VB 29007 4871 8 them -PRON- PRP 29007 4871 9 with with IN 29007 4871 10 the the DT 29007 4871 11 vegetables vegetable NNS 29007 4871 12 , , , 29007 4871 13 sliced slice VBN 29007 4871 14 , , , 29007 4871 15 into into IN 29007 4871 16 a a DT 29007 4871 17 stockpot stockpot NN 29007 4871 18 with with IN 29007 4871 19 the the DT 29007 4871 20 water water NN 29007 4871 21 ; ; : 29007 4871 22 boil boil VB 29007 4871 23 gently gently RB 29007 4871 24 for for IN 29007 4871 25 five five CD 29007 4871 26 hours hour NNS 29007 4871 27 , , , 29007 4871 28 adding add VBG 29007 4871 29 pepper pepper NN 29007 4871 30 and and CC 29007 4871 31 salt salt NN 29007 4871 32 to to IN 29007 4871 33 taste taste NN 29007 4871 34 . . . 29007 4872 1 Then then RB 29007 4872 2 strain strain VB 29007 4872 3 into into IN 29007 4872 4 a a DT 29007 4872 5 clean clean JJ 29007 4872 6 pan pan NN 29007 4872 7 . . . 29007 4873 1 Clear Clear NNP 29007 4873 2 Soup Soup NNP 29007 4873 3 . . . 29007 4874 1 _ _ NNP 29007 4874 2 Ingredients_--2 Ingredients_--2 NNP 29007 4874 3 quarts quart NNS 29007 4874 4 of of IN 29007 4874 5 first first JJ 29007 4874 6 stock stock NN 29007 4874 7 . . . 29007 4875 1 ¾ ¾ NNP 29007 4875 2   _SP 29007 4875 3 lb lb XX 29007 4875 4 . . . 29007 4876 1 of of IN 29007 4876 2 gravy gravy NNP 29007 4876 3 beef beef NNP 29007 4876 4 . . . 29007 4877 1 The the DT 29007 4877 2 white white JJ 29007 4877 3 and and CC 29007 4877 4 shell shell NN 29007 4877 5 of of IN 29007 4877 6 one one CD 29007 4877 7 egg egg NN 29007 4877 8 . . . 29007 4878 1 _ _ NNP 29007 4878 2 Method._--Remove Method._--Remove NNP 29007 4878 3 _ _ NNP 29007 4878 4 all all DT 29007 4878 5 _ _ NNP 29007 4878 6 the the DT 29007 4878 7 fat fat NN 29007 4878 8 from from IN 29007 4878 9 the the DT 29007 4878 10 stock stock NN 29007 4878 11 . . . 29007 4879 1 If if IN 29007 4879 2 it -PRON- PRP 29007 4879 3 is be VBZ 29007 4879 4 in in IN 29007 4879 5 a a DT 29007 4879 6 jelly jelly NN 29007 4879 7 , , , 29007 4879 8 take take VB 29007 4879 9 off off RP 29007 4879 10 as as RB 29007 4879 11 much much RB 29007 4879 12 as as IN 29007 4879 13 possible possible JJ 29007 4879 14 with with IN 29007 4879 15 an an DT 29007 4879 16 iron iron NN 29007 4879 17 spoon spoon NN 29007 4879 18 , , , 29007 4879 19 and and CC 29007 4879 20 remove remove VB 29007 4879 21 the the DT 29007 4879 22 remainder remainder NN 29007 4879 23 by by IN 29007 4879 24 washing wash VBG 29007 4879 25 the the DT 29007 4879 26 top top NN 29007 4879 27 of of IN 29007 4879 28 the the DT 29007 4879 29 stock stock NN 29007 4879 30 with with IN 29007 4879 31 a a DT 29007 4879 32 cloth cloth NN 29007 4879 33 dipped dip VBN 29007 4879 34 in in IN 29007 4879 35 very very RB 29007 4879 36 hot hot JJ 29007 4879 37 water water NN 29007 4879 38 . . . 29007 4880 1 Scrape scrape VB 29007 4880 2 the the DT 29007 4880 3 beef beef NN 29007 4880 4 finely finely RB 29007 4880 5 and and CC 29007 4880 6 soak soak VB 29007 4880 7 it -PRON- PRP 29007 4880 8 in in IN 29007 4880 9 two two CD 29007 4880 10 tablespoonfuls tablespoonful NNS 29007 4880 11 of of IN 29007 4880 12 cold cold JJ 29007 4880 13 water water NN 29007 4880 14 to to TO 29007 4880 15 loosen loosen VB 29007 4880 16 the the DT 29007 4880 17 juices juice NNS 29007 4880 18 . . . 29007 4881 1 Put put VB 29007 4881 2 the the DT 29007 4881 3 stock stock NN 29007 4881 4 in in IN 29007 4881 5 a a DT 29007 4881 6 stewpan stewpan NN 29007 4881 7 and and CC 29007 4881 8 add add VB 29007 4881 9 the the DT 29007 4881 10 beef beef NN 29007 4881 11 to to IN 29007 4881 12 it -PRON- PRP 29007 4881 13 , , , 29007 4881 14 the the DT 29007 4881 15 white white NNP 29007 4881 16 and and CC 29007 4881 17 shell shell NN 29007 4881 18 of of IN 29007 4881 19 the the DT 29007 4881 20 egg egg NN 29007 4881 21 , , , 29007 4881 22 and and CC 29007 4881 23 a a DT 29007 4881 24 very very RB 29007 4881 25 tiny tiny JJ 29007 4881 26 piece piece NN 29007 4881 27 of of IN 29007 4881 28 each each DT 29007 4881 29 kind kind NN 29007 4881 30 of of IN 29007 4881 31 vegetable vegetable NN 29007 4881 32 used use VBN 29007 4881 33 in in IN 29007 4881 34 making make VBG 29007 4881 35 the the DT 29007 4881 36 stock stock NN 29007 4881 37 . . . 29007 4882 1 Whisk whisk NN 29007 4882 2 over over IN 29007 4882 3 the the DT 29007 4882 4 fire fire NN 29007 4882 5 until until IN 29007 4882 6 the the DT 29007 4882 7 stock stock NN 29007 4882 8 begins begin VBZ 29007 4882 9 to to TO 29007 4882 10 simmer simmer VB 29007 4882 11 . . . 29007 4883 1 Then then RB 29007 4883 2 leave leave VB 29007 4883 3 off off RP 29007 4883 4 stirring stir VBG 29007 4883 5 and and CC 29007 4883 6 let let VB 29007 4883 7 it -PRON- PRP 29007 4883 8 well well RB 29007 4883 9 boil boil VB 29007 4883 10 up up RP 29007 4883 11 . . . 29007 4884 1 Remove remove VB 29007 4884 2 it -PRON- PRP 29007 4884 3 from from IN 29007 4884 4 the the DT 29007 4884 5 fire fire NN 29007 4884 6 and and CC 29007 4884 7 put put VBD 29007 4884 8 it -PRON- PRP 29007 4884 9 on on IN 29007 4884 10 one one CD 29007 4884 11 side side NN 29007 4884 12 for for IN 29007 4884 13 a a DT 29007 4884 14 crust crust NN 29007 4884 15 to to TO 29007 4884 16 form form VB 29007 4884 17 . . . 29007 4885 1 Tie tie VB 29007 4885 2 a a DT 29007 4885 3 clean clean JJ 29007 4885 4 cloth cloth NN 29007 4885 5 to to IN 29007 4885 6 the the DT 29007 4885 7 four four CD 29007 4885 8 legs leg NNS 29007 4885 9 of of IN 29007 4885 10 a a DT 29007 4885 11 chair chair NN 29007 4885 12 turned turn VBD 29007 4885 13 upside upside RB 29007 4885 14 down down RB 29007 4885 15 . . . 29007 4886 1 Pour pour VB 29007 4886 2 some some DT 29007 4886 3 boiling boiling NN 29007 4886 4 water water NN 29007 4886 5 through through IN 29007 4886 6 it -PRON- PRP 29007 4886 7 into into IN 29007 4886 8 a a DT 29007 4886 9 basin basin NN 29007 4886 10 , , , 29007 4886 11 to to TO 29007 4886 12 ensure ensure VB 29007 4886 13 it -PRON- PRP 29007 4886 14 being be VBG 29007 4886 15 perfectly perfectly RB 29007 4886 16 clean clean JJ 29007 4886 17 . . . 29007 4887 1 Then then RB 29007 4887 2 put put VB 29007 4887 3 a a DT 29007 4887 4 clean clean JJ 29007 4887 5 basin basin NN 29007 4887 6 underneath underneath RB 29007 4887 7 and and CC 29007 4887 8 pour pour VB 29007 4887 9 all all PDT 29007 4887 10 the the DT 29007 4887 11 contents content NNS 29007 4887 12 of of IN 29007 4887 13 the the DT 29007 4887 14 stewpan stewpan NN 29007 4887 15 on on RP 29007 4887 16 to to IN 29007 4887 17 the the DT 29007 4887 18 cloth cloth NN 29007 4887 19 . . . 29007 4888 1 The the DT 29007 4888 2 first first JJ 29007 4888 3 time time NN 29007 4888 4 the the DT 29007 4888 5 soup soup NN 29007 4888 6 runs run VBZ 29007 4888 7 through through IN 29007 4888 8 it -PRON- PRP 29007 4888 9 will will MD 29007 4888 10 be be VB 29007 4888 11 cloudy cloudy JJ 29007 4888 12 , , , 29007 4888 13 because because IN 29007 4888 14 the the DT 29007 4888 15 filter filter NN 29007 4888 16 made make VBN 29007 4888 17 by by IN 29007 4888 18 the the DT 29007 4888 19 beef beef NN 29007 4888 20 and and CC 29007 4888 21 egg egg NN 29007 4888 22 will will MD 29007 4888 23 not not RB 29007 4888 24 have have VB 29007 4888 25 settled settle VBN 29007 4888 26 at at IN 29007 4888 27 the the DT 29007 4888 28 bottom bottom NN 29007 4888 29 of of IN 29007 4888 30 the the DT 29007 4888 31 cloth cloth NN 29007 4888 32 . . . 29007 4889 1 Take take VB 29007 4889 2 the the DT 29007 4889 3 soup soup NN 29007 4889 4 away away RB 29007 4889 5 ; ; : 29007 4889 6 put put VB 29007 4889 7 a a DT 29007 4889 8 clean clean JJ 29007 4889 9 basin basin NN 29007 4889 10 under under IN 29007 4889 11 the the DT 29007 4889 12 cloth cloth NN 29007 4889 13 , , , 29007 4889 14 and and CC 29007 4889 15 pour pour VB 29007 4889 16 the the DT 29007 4889 17 soup soup NN 29007 4889 18 slowly slowly RB 29007 4889 19 through through RB 29007 4889 20 . . . 29007 4890 1 If if IN 29007 4890 2 this this DT 29007 4890 3 is be VBZ 29007 4890 4 carefully carefully RB 29007 4890 5 done do VBN 29007 4890 6 the the DT 29007 4890 7 soup soup NN 29007 4890 8 will will MD 29007 4890 9 be be VB 29007 4890 10 quite quite RB 29007 4890 11 brilliant brilliant JJ 29007 4890 12 the the DT 29007 4890 13 second second JJ 29007 4890 14 time time NN 29007 4890 15 of of IN 29007 4890 16 straining straining NN 29007 4890 17 , , , 29007 4890 18 and and CC 29007 4890 19 will will MD 29007 4890 20 not not RB 29007 4890 21 require require VB 29007 4890 22 to to TO 29007 4890 23 go go VB 29007 4890 24 through through IN 29007 4890 25 the the DT 29007 4890 26 cloth cloth NN 29007 4890 27 again again RB 29007 4890 28 . . . 29007 4891 1 Julienne Julienne NNP 29007 4891 2 Soup Soup NNP 29007 4891 3 . . . 29007 4892 1 This this DT 29007 4892 2 is be VBZ 29007 4892 3 a a DT 29007 4892 4 clear clear JJ 29007 4892 5 soup soup NN 29007 4892 6 with with IN 29007 4892 7 shred shre VBN 29007 4892 8 vegetables vegetable NNS 29007 4892 9 served serve VBD 29007 4892 10 in in IN 29007 4892 11 it -PRON- PRP 29007 4892 12 . . . 29007 4893 1 Scrape scrape VB 29007 4893 2 some some DT 29007 4893 3 carrots carrot NNS 29007 4893 4 and and CC 29007 4893 5 take take VB 29007 4893 6 thin thin JJ 29007 4893 7 parings paring NNS 29007 4893 8 of of IN 29007 4893 9 them -PRON- PRP 29007 4893 10 . . . 29007 4894 1 Cut cut VB 29007 4894 2 these these DT 29007 4894 3 into into IN 29007 4894 4 very very RB 29007 4894 5 thin thin JJ 29007 4894 6 strips strip NNS 29007 4894 7 . . . 29007 4895 1 Take take VB 29007 4895 2 some some DT 29007 4895 3 thin thin JJ 29007 4895 4 slices slice NNS 29007 4895 5 of of IN 29007 4895 6 turnip turnip NN 29007 4895 7 and and CC 29007 4895 8 cut cut VBD 29007 4895 9 them -PRON- PRP 29007 4895 10 into into IN 29007 4895 11 strips strip NNS 29007 4895 12 of of IN 29007 4895 13 the the DT 29007 4895 14 same same JJ 29007 4895 15 length length NN 29007 4895 16 . . . 29007 4896 1 Boil Boil NNP 29007 4896 2 the the DT 29007 4896 3 turnips turnip NNS 29007 4896 4 for for IN 29007 4896 5 five five CD 29007 4896 6 minutes minute NNS 29007 4896 7 , , , 29007 4896 8 and and CC 29007 4896 9 the the DT 29007 4896 10 carrots carrot NNS 29007 4896 11 for for IN 29007 4896 12 fifteen fifteen CD 29007 4896 13 minutes minute NNS 29007 4896 14 . . . 29007 4897 1 Consommée Consommée NNP 29007 4897 2 au au NNP 29007 4897 3 Royal Royal NNP 29007 4897 4 . . . 29007 4898 1 This this DT 29007 4898 2 is be VBZ 29007 4898 3 clear clear JJ 29007 4898 4 soup soup NN 29007 4898 5 with with IN 29007 4898 6 a a DT 29007 4898 7 savoury savoury NN 29007 4898 8 custard custard NN 29007 4898 9 in in IN 29007 4898 10 it -PRON- PRP 29007 4898 11 . . . 29007 4899 1 Savoury Savoury NNP 29007 4899 2 Custard Custard NNP 29007 4899 3 . . . 29007 4900 1 _ _ NNP 29007 4900 2 Ingredients_--1 Ingredients_--1 NNP 29007 4900 3 whole whole JJ 29007 4900 4 egg egg NN 29007 4900 5 . . . 29007 4901 1 1 1 CD 29007 4901 2 yolk yolk NN 29007 4901 3 . . . 29007 4902 1 ½ ½ JJ 29007 4902 2 gill gill NN 29007 4902 3 of of IN 29007 4902 4 clear clear JJ 29007 4902 5 soup soup NN 29007 4902 6 . . . 29007 4903 1 Pepper pepper NN 29007 4903 2 and and CC 29007 4903 3 salt salt NN 29007 4903 4 to to IN 29007 4903 5 taste taste NN 29007 4903 6 . . . 29007 4904 1 _ _ NNP 29007 4904 2 Method._--Beat method._--beat CD 29007 4904 3 the the DT 29007 4904 4 eggs egg NNS 29007 4904 5 and and CC 29007 4904 6 soup soup VB 29007 4904 7 together together RB 29007 4904 8 and and CC 29007 4904 9 strain strain VB 29007 4904 10 them -PRON- PRP 29007 4904 11 into into IN 29007 4904 12 a a DT 29007 4904 13 greased greased JJ 29007 4904 14 gallipot gallipot NN 29007 4904 15 . . . 29007 4905 1 Cover cover VB 29007 4905 2 them -PRON- PRP 29007 4905 3 with with IN 29007 4905 4 buttered butter VBN 29007 4905 5 paper paper NN 29007 4905 6 and and CC 29007 4905 7 steam steam NN 29007 4905 8 very very RB 29007 4905 9 gently gently RB 29007 4905 10 for for IN 29007 4905 11 a a DT 29007 4905 12 quarter quarter NN 29007 4905 13 of of IN 29007 4905 14 an an DT 29007 4905 15 hour hour NN 29007 4905 16 until until IN 29007 4905 17 the the DT 29007 4905 18 custard custard NN 29007 4905 19 is be VBZ 29007 4905 20 firm firm JJ 29007 4905 21 . . . 29007 4906 1 Let let VB 29007 4906 2 it -PRON- PRP 29007 4906 3 cool cool VB 29007 4906 4 , , , 29007 4906 5 then then RB 29007 4906 6 turn turn VB 29007 4906 7 it -PRON- PRP 29007 4906 8 out out RP 29007 4906 9 . . . 29007 4907 1 Cut cut VB 29007 4907 2 into into IN 29007 4907 3 thin thin JJ 29007 4907 4 slices slice NNS 29007 4907 5 . . . 29007 4908 1 Stamp stamp NN 29007 4908 2 into into IN 29007 4908 3 dice dice NN 29007 4908 4 or or CC 29007 4908 5 diamonds diamond NNS 29007 4908 6 and and CC 29007 4908 7 serve serve VB 29007 4908 8 them -PRON- PRP 29007 4908 9 in in IN 29007 4908 10 the the DT 29007 4908 11 clear clear JJ 29007 4908 12 soup soup NN 29007 4908 13 . . . 29007 4909 1 If if IN 29007 4909 2 the the DT 29007 4909 3 custard custard NN 29007 4909 4 is be VBZ 29007 4909 5 not not RB 29007 4909 6 very very RB 29007 4909 7 gently gently RB 29007 4909 8 steamed steamed JJ 29007 4909 9 it -PRON- PRP 29007 4909 10 will will MD 29007 4909 11 be be VB 29007 4909 12 full full JJ 29007 4909 13 of of IN 29007 4909 14 holes hole NNS 29007 4909 15 , , , 29007 4909 16 and and CC 29007 4909 17 useless useless JJ 29007 4909 18 for for IN 29007 4909 19 this this DT 29007 4909 20 purpose purpose NN 29007 4909 21 . . . 29007 4910 1 Consommée Consommée NNP 29007 4910 2 à à NNP 29007 4910 3 la la NNP 29007 4910 4 Princesse Princesse NNP 29007 4910 5 . . . 29007 4911 1 Serve serve VB 29007 4911 2 small small JJ 29007 4911 3 _ _ NNP 29007 4911 4 quenelles quenelles NNP 29007 4911 5 _ _ NNP 29007 4911 6 ( ( -LRB- 29007 4911 7 see see VB 29007 4911 8 _ _ NNP 29007 4911 9 Quenelles Quenelles NNP 29007 4911 10 _ _ NNP 29007 4911 11 of of IN 29007 4911 12 Veal Veal NNP 29007 4911 13 ) ) -RRB- 29007 4911 14 , , , 29007 4911 15 made make VBN 29007 4911 16 in in IN 29007 4911 17 teaspoons teaspoon NNS 29007 4911 18 , , , 29007 4911 19 and and CC 29007 4911 20 nicely nicely RB 29007 4911 21 poached poach VBN 29007 4911 22 , , , 29007 4911 23 in in IN 29007 4911 24 the the DT 29007 4911 25 clear clear JJ 29007 4911 26 soup soup NN 29007 4911 27 . . . 29007 4912 1 Friar Friar NNP 29007 4912 2 Tuck Tuck NNP 29007 4912 3 . . . 29007 4913 1 Make make VB 29007 4913 2 one one CD 29007 4913 3 quart quart NN 29007 4913 4 of of IN 29007 4913 5 clear clear JJ 29007 4913 6 soup soup NN 29007 4913 7 boiling boil VBG 29007 4913 8 hot hot RB 29007 4913 9 . . . 29007 4914 1 Beat beat VB 29007 4914 2 two two CD 29007 4914 3 eggs egg NNS 29007 4914 4 well well RB 29007 4914 5 . . . 29007 4915 1 When when WRB 29007 4915 2 the the DT 29007 4915 3 soup soup NN 29007 4915 4 is be VBZ 29007 4915 5 quite quite RB 29007 4915 6 boiling boil VBG 29007 4915 7 , , , 29007 4915 8 strain strain VB 29007 4915 9 the the DT 29007 4915 10 eggs egg NNS 29007 4915 11 through through IN 29007 4915 12 a a DT 29007 4915 13 pointed pointed JJ 29007 4915 14 strainer strainer NN 29007 4915 15 into into IN 29007 4915 16 it -PRON- PRP 29007 4915 17 . . . 29007 4916 1 Celery Celery NNP 29007 4916 2 Soup Soup NNP 29007 4916 3 . . . 29007 4917 1 _ _ NNP 29007 4917 2 Ingredients_--2 Ingredients_--2 NNP 29007 4917 3 quarts quart NNS 29007 4917 4 of of IN 29007 4917 5 second second JJ 29007 4917 6 stock stock NN 29007 4917 7 . . . 29007 4918 1 4 4 CD 29007 4918 2 heads head NNS 29007 4918 3 of of IN 29007 4918 4 celery celery NN 29007 4918 5 . . . 29007 4919 1 4 4 LS 29007 4919 2   _SP 29007 4919 3 oz oz UH 29007 4919 4 . . . 29007 4920 1 of of IN 29007 4920 2 flour flour NN 29007 4920 3 . . . 29007 4921 1 ½ ½ JJ 29007 4921 2 pint pint NN 29007 4921 3 of of IN 29007 4921 4 cream cream NN 29007 4921 5 or or CC 29007 4921 6 good good JJ 29007 4921 7 milk milk NN 29007 4921 8 . . . 29007 4922 1 _ _ NNP 29007 4922 2 Method._--Wash Method._--Wash NNP 29007 4922 3 the the DT 29007 4922 4 celery celery NN 29007 4922 5 well well RB 29007 4922 6 and and CC 29007 4922 7 cut cut VBD 29007 4922 8 it -PRON- PRP 29007 4922 9 in in IN 29007 4922 10 pieces piece NNS 29007 4922 11 . . . 29007 4923 1 Simmer simmer VB 29007 4923 2 it -PRON- PRP 29007 4923 3 in in IN 29007 4923 4 the the DT 29007 4923 5 stock stock NN 29007 4923 6 for for IN 29007 4923 7 half half PDT 29007 4923 8 an an DT 29007 4923 9 hour hour NN 29007 4923 10 or or CC 29007 4923 11 more more JJR 29007 4923 12 until until IN 29007 4923 13 quite quite RB 29007 4923 14 tender tender NN 29007 4923 15 . . . 29007 4924 1 Make make VB 29007 4924 2 a a DT 29007 4924 3 thickening thickening NN 29007 4924 4 of of IN 29007 4924 5 the the DT 29007 4924 6 flour flour NN 29007 4924 7 ; ; : 29007 4924 8 pour pour VB 29007 4924 9 it -PRON- PRP 29007 4924 10 into into IN 29007 4924 11 the the DT 29007 4924 12 soup soup NN 29007 4924 13 and and CC 29007 4924 14 boil boil NN 29007 4924 15 , , , 29007 4924 16 stirring stir VBG 29007 4924 17 , , , 29007 4924 18 for for IN 29007 4924 19 three three CD 29007 4924 20 minutes minute NNS 29007 4924 21 . . . 29007 4925 1 Then then RB 29007 4925 2 rub rub VB 29007 4925 3 through through RP 29007 4925 4 a a DT 29007 4925 5 sieve sieve NN 29007 4925 6 . . . 29007 4926 1 Put put VB 29007 4926 2 it -PRON- PRP 29007 4926 3 into into IN 29007 4926 4 the the DT 29007 4926 5 saucepan saucepan NN 29007 4926 6 again again RB 29007 4926 7 . . . 29007 4927 1 Add add VB 29007 4927 2 the the DT 29007 4927 3 cream cream NN 29007 4927 4 , , , 29007 4927 5 stir stir VB 29007 4927 6 and and CC 29007 4927 7 let let VB 29007 4927 8 it -PRON- PRP 29007 4927 9 boil boil VB 29007 4927 10 up up RP 29007 4927 11 . . . 29007 4928 1 Serve serve VB 29007 4928 2 with with IN 29007 4928 3 fried fried JJ 29007 4928 4 _ _ NNP 29007 4928 5 croutons crouton NNS 29007 4928 6 _ _ NNP 29007 4928 7 of of IN 29007 4928 8 bread bread NN 29007 4928 9 . . . 29007 4929 1 Oyster Oyster NNP 29007 4929 2 Soup Soup NNP 29007 4929 3 . . . 29007 4930 1 _ _ NNP 29007 4930 2 Ingredients_--2 Ingredients_--2 NNP 29007 4930 3 dozen dozen NN 29007 4930 4 oysters oyster NNS 29007 4930 5 . . . 29007 4931 1 1½ 1½ CD 29007 4931 2 pint pint NN 29007 4931 3 of of IN 29007 4931 4 white white JJ 29007 4931 5 stock stock NN 29007 4931 6 . . . 29007 4932 1 2 2 LS 29007 4932 2   _SP 29007 4932 3 oz oz UH 29007 4932 4 . . . 29007 4933 1 of of IN 29007 4933 2 butter butter NN 29007 4933 3 . . . 29007 4934 1 2 2 LS 29007 4934 2   _SP 29007 4934 3 oz oz UH 29007 4934 4 . . . 29007 4935 1 of of IN 29007 4935 2 flour flour NN 29007 4935 3 . . . 29007 4936 1 1 1 CD 29007 4936 2 teaspoonful teaspoonful NN 29007 4936 3 of of IN 29007 4936 4 anchovy anchovy JJ 29007 4936 5 sauce sauce NN 29007 4936 6 . . . 29007 4937 1 A a DT 29007 4937 2 few few JJ 29007 4937 3 drops drop NNS 29007 4937 4 of of IN 29007 4937 5 lemon lemon NN 29007 4937 6 juice juice NN 29007 4937 7 . . . 29007 4938 1 Pepper pepper NN 29007 4938 2 and and CC 29007 4938 3 salt salt NN 29007 4938 4 . . . 29007 4939 1 _ _ NNP 29007 4939 2 Method._--Beard method._--beard CD 29007 4939 3 the the DT 29007 4939 4 oysters oyster NNS 29007 4939 5 and and CC 29007 4939 6 cut cut VBD 29007 4939 7 them -PRON- PRP 29007 4939 8 in in IN 29007 4939 9 two two CD 29007 4939 10 . . . 29007 4940 1 Put put VB 29007 4940 2 the the DT 29007 4940 3 beards beard NNS 29007 4940 4 into into IN 29007 4940 5 the the DT 29007 4940 6 stock stock NN 29007 4940 7 and and CC 29007 4940 8 simmer simmer VB 29007 4940 9 them -PRON- PRP 29007 4940 10 in in IN 29007 4940 11 it -PRON- PRP 29007 4940 12 for for IN 29007 4940 13 a a DT 29007 4940 14 few few JJ 29007 4940 15 minutes minute NNS 29007 4940 16 . . . 29007 4941 1 Melt melt VB 29007 4941 2 the the DT 29007 4941 3 butter butter NN 29007 4941 4 in in IN 29007 4941 5 another another DT 29007 4941 6 stewpan stewpan NN 29007 4941 7 ; ; : 29007 4941 8 mix mix VB 29007 4941 9 in in IN 29007 4941 10 the the DT 29007 4941 11 flour flour NN 29007 4941 12 smoothly smoothly RB 29007 4941 13 ; ; : 29007 4941 14 pour pour VB 29007 4941 15 in in IN 29007 4941 16 the the DT 29007 4941 17 stock stock NN 29007 4941 18 ; ; : 29007 4941 19 stir stir NN 29007 4941 20 and and CC 29007 4941 21 boil boil VB 29007 4941 22 well well RB 29007 4941 23 . . . 29007 4942 1 Add add VB 29007 4942 2 the the DT 29007 4942 3 cream cream NN 29007 4942 4 and and CC 29007 4942 5 let let VB 29007 4942 6 it -PRON- PRP 29007 4942 7 boil boil VB 29007 4942 8 in in IN 29007 4942 9 the the DT 29007 4942 10 soup soup NN 29007 4942 11 . . . 29007 4943 1 Strain strain VB 29007 4943 2 the the DT 29007 4943 3 oyster oyster JJ 29007 4943 4 liquor liquor NN 29007 4943 5 and and CC 29007 4943 6 scald scald NNP 29007 4943 7 the the DT 29007 4943 8 oysters oyster NNS 29007 4943 9 in in IN 29007 4943 10 it -PRON- PRP 29007 4943 11 . . . 29007 4944 1 Put put VB 29007 4944 2 them -PRON- PRP 29007 4944 3 in in IN 29007 4944 4 the the DT 29007 4944 5 soup soup NN 29007 4944 6 and and CC 29007 4944 7 add add VB 29007 4944 8 the the DT 29007 4944 9 anchovy anchovy JJ 29007 4944 10 sauce sauce NN 29007 4944 11 and and CC 29007 4944 12 lemon lemon NN 29007 4944 13 juice juice NN 29007 4944 14 . . . 29007 4945 1 Haricot Haricot NNP 29007 4945 2 Soup Soup NNP 29007 4945 3 . . . 29007 4946 1 _ _ NNP 29007 4946 2 Ingredients_--1 Ingredients_--1 NNP 29007 4946 3 pint pint NN 29007 4946 4 of of IN 29007 4946 5 haricot haricot NNP 29007 4946 6 beans bean NNS 29007 4946 7 . . . 29007 4947 1 1 1 CD 29007 4947 2 onion onion NN 29007 4947 3 . . . 29007 4948 1 2 2 CD 29007 4948 2 quarts quart NNS 29007 4948 3 of of IN 29007 4948 4 water water NN 29007 4948 5 . . . 29007 4949 1 1 1 CD 29007 4949 2 pint pint NN 29007 4949 3 of of IN 29007 4949 4 milk milk NN 29007 4949 5 . . . 29007 4950 1 ½ ½ JJ 29007 4950 2   _SP 29007 4950 3 oz oz UH 29007 4950 4 . . . 29007 4951 1 of of IN 29007 4951 2 dripping drip VBG 29007 4951 3 . . . 29007 4952 1 Pepper pepper NN 29007 4952 2 and and CC 29007 4952 3 salt salt NN 29007 4952 4 to to IN 29007 4952 5 taste taste NN 29007 4952 6 . . . 29007 4953 1 _ _ NNP 29007 4953 2 Method._--Soak Method._--Soak NNP 29007 4953 3 the the DT 29007 4953 4 beans bean NNS 29007 4953 5 over over IN 29007 4953 6 night night NN 29007 4953 7 in in IN 29007 4953 8 cold cold JJ 29007 4953 9 water water NN 29007 4953 10 . . . 29007 4954 1 Boil boil VB 29007 4954 2 them -PRON- PRP 29007 4954 3 with with IN 29007 4954 4 the the DT 29007 4954 5 onion onion NN 29007 4954 6 , , , 29007 4954 7 dripping dripping JJ 29007 4954 8 , , , 29007 4954 9 pepper pepper NN 29007 4954 10 and and CC 29007 4954 11 salt salt NN 29007 4954 12 , , , 29007 4954 13 in in IN 29007 4954 14 three three CD 29007 4954 15 pints pint NNS 29007 4954 16 of of IN 29007 4954 17 water water NN 29007 4954 18 , , , 29007 4954 19 from from IN 29007 4954 20 three three CD 29007 4954 21 to to TO 29007 4954 22 four four CD 29007 4954 23 hours hour NNS 29007 4954 24 , , , 29007 4954 25 until until IN 29007 4954 26 quite quite RB 29007 4954 27 soft soft JJ 29007 4954 28 . . . 29007 4955 1 Rub rub VB 29007 4955 2 them -PRON- PRP 29007 4955 3 with with IN 29007 4955 4 their -PRON- PRP$ 29007 4955 5 liquor liquor NN 29007 4955 6 through through IN 29007 4955 7 a a DT 29007 4955 8 wire wire NN 29007 4955 9 sieve sieve NN 29007 4955 10 . . . 29007 4956 1 Add add VB 29007 4956 2 the the DT 29007 4956 3 milk milk NN 29007 4956 4 , , , 29007 4956 5 and and CC 29007 4956 6 make make VB 29007 4956 7 the the DT 29007 4956 8 soup soup NN 29007 4956 9 hot hot JJ 29007 4956 10 , , , 29007 4956 11 stirring stir VBG 29007 4956 12 it -PRON- PRP 29007 4956 13 over over IN 29007 4956 14 the the DT 29007 4956 15 fire fire NN 29007 4956 16 until until IN 29007 4956 17 it -PRON- PRP 29007 4956 18 boils boil VBZ 29007 4956 19 . . . 29007 4957 1 Serve serve VB 29007 4957 2 with with IN 29007 4957 3 fried fried JJ 29007 4957 4 _ _ NNP 29007 4957 5 croutons crouton NNS 29007 4957 6 _ _ NNP 29007 4957 7 of of IN 29007 4957 8 bread bread NN 29007 4957 9 . . . 29007 4958 1 Note.--This note.--this DT 29007 4958 2 soup soup NN 29007 4958 3 is be VBZ 29007 4958 4 much much RB 29007 4958 5 improved improve VBN 29007 4958 6 if if IN 29007 4958 7 it -PRON- PRP 29007 4958 8 is be VBZ 29007 4958 9 rubbed rub VBN 29007 4958 10 through through IN 29007 4958 11 a a DT 29007 4958 12 _ _ NNP 29007 4958 13 hair hair NN 29007 4958 14 _ _ NNP 29007 4958 15 sieve sieve NN 29007 4958 16 after after IN 29007 4958 17 it -PRON- PRP 29007 4958 18 has have VBZ 29007 4958 19 been be VBN 29007 4958 20 through through IN 29007 4958 21 the the DT 29007 4958 22 wire wire NN 29007 4958 23 sieve sieve NN 29007 4958 24 . . . 29007 4959 1 Green Green NNP 29007 4959 2 Pea Pea NNP 29007 4959 3 Purée Purée NNP 29007 4959 4 . . . 29007 4960 1 _ _ NNP 29007 4960 2 Ingredients_--2 Ingredients_--2 NNP 29007 4960 3 pints pint NNS 29007 4960 4 of of IN 29007 4960 5 shelled shell VBN 29007 4960 6 peas pea NNS 29007 4960 7 . . . 29007 4961 1 A a DT 29007 4961 2 large large JJ 29007 4961 3 handful handful NN 29007 4961 4 of of IN 29007 4961 5 pea pea NN 29007 4961 6 - - HYPH 29007 4961 7 shells shell NNS 29007 4961 8 . . . 29007 4962 1 2 2 CD 29007 4962 2 or or CC 29007 4962 3 3 3 CD 29007 4962 4 leaves leave NNS 29007 4962 5 of of IN 29007 4962 6 spinach spinach NN 29007 4962 7 . . . 29007 4963 1 2 2 CD 29007 4963 2 or or CC 29007 4963 3 3 3 CD 29007 4963 4 sprigs sprig NNS 29007 4963 5 of of IN 29007 4963 6 parsley parsley NN 29007 4963 7 . . . 29007 4964 1 A a DT 29007 4964 2 few few JJ 29007 4964 3 young young JJ 29007 4964 4 onions onion NNS 29007 4964 5 . . . 29007 4965 1 A a DT 29007 4965 2 sprig sprig NN 29007 4965 3 of of IN 29007 4965 4 mint mint NN 29007 4965 5 . . . 29007 4966 1 A a DT 29007 4966 2 small small JJ 29007 4966 3 piece piece NN 29007 4966 4 of of IN 29007 4966 5 soda soda NN 29007 4966 6 . . . 29007 4967 1 1 1 CD 29007 4967 2 lump lump NN 29007 4967 3 of of IN 29007 4967 4 sugar sugar NN 29007 4967 5 . . . 29007 4968 1 3 3 CD 29007 4968 2 pints pint NNS 29007 4968 3 of of IN 29007 4968 4 second second JJ 29007 4968 5 stock stock NN 29007 4968 6 . . . 29007 4969 1 2 2 CD 29007 4969 2 tablespoonfuls tablespoonful NNS 29007 4969 3 of of IN 29007 4969 4 arrowroot arrowroot NN 29007 4969 5 . . . 29007 4970 1 Pepper pepper NN 29007 4970 2 and and CC 29007 4970 3 salt salt NN 29007 4970 4 to to IN 29007 4970 5 taste taste NN 29007 4970 6 . . . 29007 4971 1 _ _ NNP 29007 4971 2 Method._--Wash Method._--Wash NNP 29007 4971 3 the the DT 29007 4971 4 shells shell NNS 29007 4971 5 well well RB 29007 4971 6 , , , 29007 4971 7 and and CC 29007 4971 8 put put VBD 29007 4971 9 them -PRON- PRP 29007 4971 10 , , , 29007 4971 11 with with IN 29007 4971 12 the the DT 29007 4971 13 peas pea NNS 29007 4971 14 and and CC 29007 4971 15 other other JJ 29007 4971 16 vegetables vegetable NNS 29007 4971 17 , , , 29007 4971 18 into into IN 29007 4971 19 boiling boiling NN 29007 4971 20 water water NN 29007 4971 21 , , , 29007 4971 22 to to TO 29007 4971 23 which which WDT 29007 4971 24 is be VBZ 29007 4971 25 added add VBN 29007 4971 26 the the DT 29007 4971 27 soda soda NN 29007 4971 28 and and CC 29007 4971 29 the the DT 29007 4971 30 sugar sugar NN 29007 4971 31 . . . 29007 4972 1 When when WRB 29007 4972 2 quite quite RB 29007 4972 3 tender tender JJ 29007 4972 4 , , , 29007 4972 5 drain drain VB 29007 4972 6 off off RP 29007 4972 7 the the DT 29007 4972 8 water water NN 29007 4972 9 , , , 29007 4972 10 and and CC 29007 4972 11 put put VBD 29007 4972 12 the the DT 29007 4972 13 vegetables vegetable NNS 29007 4972 14 into into IN 29007 4972 15 the the DT 29007 4972 16 stock stock NN 29007 4972 17 , , , 29007 4972 18 which which WDT 29007 4972 19 should should MD 29007 4972 20 be be VB 29007 4972 21 made make VBN 29007 4972 22 boiling boil VBG 29007 4972 23 . . . 29007 4973 1 Let let VB 29007 4973 2 it -PRON- PRP 29007 4973 3 boil boil VB 29007 4973 4 up up RP 29007 4973 5 . . . 29007 4974 1 Then then RB 29007 4974 2 rub rub VB 29007 4974 3 through through RP 29007 4974 4 a a DT 29007 4974 5 hair hair NN 29007 4974 6 sieve sieve NN 29007 4974 7 . . . 29007 4975 1 Make make VB 29007 4975 2 the the DT 29007 4975 3 soup soup NN 29007 4975 4 hot hot JJ 29007 4975 5 ; ; : 29007 4975 6 thicken thicken NN 29007 4975 7 with with IN 29007 4975 8 arrow arrow NN 29007 4975 9 - - HYPH 29007 4975 10 root root NN 29007 4975 11 ; ; : 29007 4975 12 and and CC 29007 4975 13 , , , 29007 4975 14 in in IN 29007 4975 15 serving serve VBG 29007 4975 16 , , , 29007 4975 17 add add VB 29007 4975 18 , , , 29007 4975 19 if if IN 29007 4975 20 liked like VBN 29007 4975 21 , , , 29007 4975 22 a a DT 29007 4975 23 little little JJ 29007 4975 24 cream cream NN 29007 4975 25 , , , 29007 4975 26 or or CC 29007 4975 27 glaze glaze NN 29007 4975 28 . . . 29007 4976 1 Potage potage NN 29007 4976 2 à à NNP 29007 4976 3 l'Américaine l'Américaine NNP 29007 4976 4 . . . 29007 4977 1 _ _ NNP 29007 4977 2 Ingredients_--3 Ingredients_--3 NNP 29007 4977 3 pints pint NNS 29007 4977 4 of of IN 29007 4977 5 second second JJ 29007 4977 6 stock stock NN 29007 4977 7 . . . 29007 4978 1 2 2 CD 29007 4978 2 tablespoonfuls tablespoonful NNS 29007 4978 3 of of IN 29007 4978 4 crushed crushed JJ 29007 4978 5 tapioca tapioca NN 29007 4978 6 . . . 29007 4979 1 8 8 CD 29007 4979 2 good good JJ 29007 4979 3 - - HYPH 29007 4979 4 sized sized JJ 29007 4979 5 tomatoes tomato NNS 29007 4979 6 . . . 29007 4980 1 _ _ NNP 29007 4980 2 Method._--Put Method._--Put NNP 29007 4980 3 the the DT 29007 4980 4 stock stock NN 29007 4980 5 into into IN 29007 4980 6 a a DT 29007 4980 7 stewpan stewpan NN 29007 4980 8 on on IN 29007 4980 9 the the DT 29007 4980 10 fire fire NN 29007 4980 11 to to TO 29007 4980 12 boil boil VB 29007 4980 13 . . . 29007 4981 1 When when WRB 29007 4981 2 boiling boil VBG 29007 4981 3 , , , 29007 4981 4 stir stir NN 29007 4981 5 in in IN 29007 4981 6 the the DT 29007 4981 7 crushed crushed JJ 29007 4981 8 tapioca tapioca NN 29007 4981 9 . . . 29007 4982 1 Stir stir VB 29007 4982 2 and and CC 29007 4982 3 cook cook VB 29007 4982 4 for for IN 29007 4982 5 about about RB 29007 4982 6 ten ten CD 29007 4982 7 minutes minute NNS 29007 4982 8 , , , 29007 4982 9 until until IN 29007 4982 10 it -PRON- PRP 29007 4982 11 is be VBZ 29007 4982 12 transparent transparent JJ 29007 4982 13 . . . 29007 4983 1 Rub rub VB 29007 4983 2 the the DT 29007 4983 3 tomatoes tomato NNS 29007 4983 4 through through IN 29007 4983 5 a a DT 29007 4983 6 hair hair NN 29007 4983 7 sieve sieve NN 29007 4983 8 . . . 29007 4984 1 Add add VB 29007 4984 2 them -PRON- PRP 29007 4984 3 to to IN 29007 4984 4 the the DT 29007 4984 5 stock stock NN 29007 4984 6 . . . 29007 4985 1 Boil Boil NNP 29007 4985 2 for for IN 29007 4985 3 about about RB 29007 4985 4 two two CD 29007 4985 5 minutes minute NNS 29007 4985 6 and and CC 29007 4985 7 the the DT 29007 4985 8 soup soup NN 29007 4985 9 will will MD 29007 4985 10 be be VB 29007 4985 11 ready ready JJ 29007 4985 12 to to TO 29007 4985 13 serve serve VB 29007 4985 14 . . . 29007 4986 1 Cream cream NN 29007 4986 2 may may MD 29007 4986 3 be be VB 29007 4986 4 added add VBN 29007 4986 5 if if IN 29007 4986 6 liked like VBN 29007 4986 7 . . . 29007 4987 1 Onion Onion NNP 29007 4987 2 Soup Soup NNP 29007 4987 3 . . . 29007 4988 1 _ _ NNP 29007 4988 2 Ingredients_--6 ingredients_--6 JJ 29007 4988 3 Spanish spanish JJ 29007 4988 4 onions onion NNS 29007 4988 5 . . . 29007 4989 1 3 3 LS 29007 4989 2   _SP 29007 4989 3 oz oz UH 29007 4989 4 . . . 29007 4990 1 of of IN 29007 4990 2 butter butter NN 29007 4990 3 . . . 29007 4991 1 2 2 CD 29007 4991 2 quarts quart NNS 29007 4991 3 of of IN 29007 4991 4 water water NN 29007 4991 5 . . . 29007 4992 1 3 3 LS 29007 4992 2   _SP 29007 4992 3 oz oz UH 29007 4992 4 . . . 29007 4993 1 of of IN 29007 4993 2 flour flour NN 29007 4993 3 . . . 29007 4994 1 ½ ½ JJ 29007 4994 2 pint pint NN 29007 4994 3 of of IN 29007 4994 4 milk milk NN 29007 4994 5 or or CC 29007 4994 6 cream cream NN 29007 4994 7 . . . 29007 4995 1 Pepper pepper NN 29007 4995 2 and and CC 29007 4995 3 salt salt NN 29007 4995 4 to to IN 29007 4995 5 taste taste NN 29007 4995 6 . . . 29007 4996 1 _ _ NNP 29007 4996 2 Method._--Peel Method._--Peel NNP 29007 4996 3 the the DT 29007 4996 4 onions onion NNS 29007 4996 5 , , , 29007 4996 6 and and CC 29007 4996 7 cut cut VBD 29007 4996 8 them -PRON- PRP 29007 4996 9 in in IN 29007 4996 10 slices slice NNS 29007 4996 11 . . . 29007 4997 1 Fry fry VB 29007 4997 2 them -PRON- PRP 29007 4997 3 in in IN 29007 4997 4 the the DT 29007 4997 5 butter butter NN 29007 4997 6 , , , 29007 4997 7 but but CC 29007 4997 8 do do VBP 29007 4997 9 not not RB 29007 4997 10 let let VB 29007 4997 11 them -PRON- PRP 29007 4997 12 discolour discolour VB 29007 4997 13 . . . 29007 4998 1 Then then RB 29007 4998 2 boil boil VB 29007 4998 3 them -PRON- PRP 29007 4998 4 in in IN 29007 4998 5 the the DT 29007 4998 6 water water NN 29007 4998 7 until until IN 29007 4998 8 quite quite RB 29007 4998 9 soft soft JJ 29007 4998 10 . . . 29007 4999 1 Rub rub VB 29007 4999 2 them -PRON- PRP 29007 4999 3 with with IN 29007 4999 4 their -PRON- PRP$ 29007 4999 5 liquor liquor NN 29007 4999 6 through through IN 29007 4999 7 a a DT 29007 4999 8 hair hair NN 29007 4999 9 sieve sieve NN 29007 4999 10 . . . 29007 5000 1 Put put VB 29007 5000 2 this this DT 29007 5000 3 _ _ NNP 29007 5000 4 purée purée NNP 29007 5000 5 _ _ NNP 29007 5000 6 into into IN 29007 5000 7 a a DT 29007 5000 8 stewpan stewpan NN 29007 5000 9 on on IN 29007 5000 10 the the DT 29007 5000 11 fire fire NN 29007 5000 12 to to TO 29007 5000 13 boil boil VB 29007 5000 14 . . . 29007 5001 1 When when WRB 29007 5001 2 boiling boil VBG 29007 5001 3 , , , 29007 5001 4 stir stir VB 29007 5001 5 in in IN 29007 5001 6 a a DT 29007 5001 7 thickening thickening NN 29007 5001 8 of of IN 29007 5001 9 the the DT 29007 5001 10 flour flour NN 29007 5001 11 . . . 29007 5002 1 Stir stir VB 29007 5002 2 and and CC 29007 5002 3 cook cook VB 29007 5002 4 well well RB 29007 5002 5 . . . 29007 5003 1 Then then RB 29007 5003 2 add add VB 29007 5003 3 the the DT 29007 5003 4 milk milk NN 29007 5003 5 or or CC 29007 5003 6 cream cream NN 29007 5003 7 , , , 29007 5003 8 pepper pepper NN 29007 5003 9 , , , 29007 5003 10 and and CC 29007 5003 11 salt salt NN 29007 5003 12 , , , 29007 5003 13 to to TO 29007 5003 14 taste taste VB 29007 5003 15 . . . 29007 5004 1 Let let VB 29007 5004 2 the the DT 29007 5004 3 soup soup NN 29007 5004 4 boil boil VB 29007 5004 5 up up RP 29007 5004 6 , , , 29007 5004 7 and and CC 29007 5004 8 it -PRON- PRP 29007 5004 9 is be VBZ 29007 5004 10 ready ready JJ 29007 5004 11 . . . 29007 5005 1 Serve serve VB 29007 5005 2 with with IN 29007 5005 3 fried fried JJ 29007 5005 4 _ _ NNP 29007 5005 5 croutons crouton NNS 29007 5005 6 _ _ NNP 29007 5005 7 of of IN 29007 5005 8 bread bread NN 29007 5005 9 . . . 29007 5006 1 Tapioca tapioca RB 29007 5006 2 Cream Cream NNP 29007 5006 3 . . . 29007 5007 1 _ _ NNP 29007 5007 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 5007 3 pint pint NN 29007 5007 4 of of IN 29007 5007 5 white white JJ 29007 5007 6 stock stock NN 29007 5007 7 . . . 29007 5008 1 1 1 CD 29007 5008 2   _SP 29007 5008 3 oz oz UH 29007 5008 4 . . . 29007 5009 1 of of IN 29007 5009 2 crushed crush VBN 29007 5009 3 tapioca tapioca NN 29007 5009 4 . . . 29007 5010 1 2 2 CD 29007 5010 2 tablespoonfuls tablespoonful NNS 29007 5010 3 of of IN 29007 5010 4 cream cream NN 29007 5010 5 . . . 29007 5011 1 The the DT 29007 5011 2 yolks yolk NNS 29007 5011 3 of of IN 29007 5011 4 2 2 CD 29007 5011 5 eggs egg NNS 29007 5011 6 . . . 29007 5012 1 Pepper pepper NN 29007 5012 2 and and CC 29007 5012 3 salt salt NN 29007 5012 4 to to IN 29007 5012 5 taste taste NN 29007 5012 6 . . . 29007 5013 1 _ _ NNP 29007 5013 2 Method._--Put Method._--Put NNP 29007 5013 3 the the DT 29007 5013 4 stock stock NN 29007 5013 5 into into IN 29007 5013 6 a a DT 29007 5013 7 stewpan stewpan NN 29007 5013 8 on on IN 29007 5013 9 the the DT 29007 5013 10 fire fire NN 29007 5013 11 to to TO 29007 5013 12 boil boil VB 29007 5013 13 . . . 29007 5014 1 When when WRB 29007 5014 2 boiling boil VBG 29007 5014 3 , , , 29007 5014 4 sprinkle sprinkle VB 29007 5014 5 in in IN 29007 5014 6 the the DT 29007 5014 7 crushed crushed JJ 29007 5014 8 tapioca tapioca NN 29007 5014 9 . . . 29007 5015 1 Stir stir VB 29007 5015 2 and and CC 29007 5015 3 cook cook VB 29007 5015 4 well well RB 29007 5015 5 for for IN 29007 5015 6 about about RB 29007 5015 7 ten ten CD 29007 5015 8 minutes minute NNS 29007 5015 9 . . . 29007 5016 1 Beat beat VB 29007 5016 2 the the DT 29007 5016 3 yolks yolk NNS 29007 5016 4 lightly lightly RB 29007 5016 5 with with IN 29007 5016 6 the the DT 29007 5016 7 cream cream NN 29007 5016 8 , , , 29007 5016 9 and and CC 29007 5016 10 strain strain VB 29007 5016 11 them -PRON- PRP 29007 5016 12 . . . 29007 5017 1 Let let VB 29007 5017 2 the the DT 29007 5017 3 stock stock NN 29007 5017 4 cool cool VB 29007 5017 5 a a DT 29007 5017 6 little little JJ 29007 5017 7 , , , 29007 5017 8 and and CC 29007 5017 9 then then RB 29007 5017 10 add add VB 29007 5017 11 two two CD 29007 5017 12 or or CC 29007 5017 13 three three CD 29007 5017 14 tablespoonfuls tablespoonful NNS 29007 5017 15 of of IN 29007 5017 16 it -PRON- PRP 29007 5017 17 gradually gradually RB 29007 5017 18 to to IN 29007 5017 19 the the DT 29007 5017 20 eggs egg NNS 29007 5017 21 and and CC 29007 5017 22 cream cream NN 29007 5017 23 . . . 29007 5018 1 Pour pour VB 29007 5018 2 the the DT 29007 5018 3 eggs egg NNS 29007 5018 4 and and CC 29007 5018 5 cream cream NN 29007 5018 6 into into IN 29007 5018 7 the the DT 29007 5018 8 stock stock NN 29007 5018 9 , , , 29007 5018 10 and and CC 29007 5018 11 stir stir VB 29007 5018 12 over over IN 29007 5018 13 the the DT 29007 5018 14 fire fire NN 29007 5018 15 until until IN 29007 5018 16 the the DT 29007 5018 17 eggs egg NNS 29007 5018 18 thicken thicken NNP 29007 5018 19 like like IN 29007 5018 20 custard custard NN 29007 5018 21 . . . 29007 5019 1 Care care NN 29007 5019 2 must must MD 29007 5019 3 be be VB 29007 5019 4 taken take VBN 29007 5019 5 that that IN 29007 5019 6 the the DT 29007 5019 7 stock stock NN 29007 5019 8 does do VBZ 29007 5019 9 not not RB 29007 5019 10 boil boil VB 29007 5019 11 after after IN 29007 5019 12 the the DT 29007 5019 13 eggs egg NNS 29007 5019 14 are be VBP 29007 5019 15 in in IN 29007 5019 16 it -PRON- PRP 29007 5019 17 , , , 29007 5019 18 as as IN 29007 5019 19 that that DT 29007 5019 20 would would MD 29007 5019 21 curdle curdle VB 29007 5019 22 them -PRON- PRP 29007 5019 23 . . . 29007 5020 1 Palestine Palestine NNP 29007 5020 2 Soup Soup NNP 29007 5020 3 . . . 29007 5021 1 _ _ NNP 29007 5021 2 Ingredients_--3 Ingredients_--3 NNP 29007 5021 3   _SP 29007 5021 4 lb lb XX 29007 5021 5 . . . 29007 5022 1 of of IN 29007 5022 2 Jerusalem Jerusalem NNP 29007 5022 3 artichokes artichoke VBZ 29007 5022 4 . . . 29007 5023 1 2 2 CD 29007 5023 2 quarts quart NNS 29007 5023 3 of of IN 29007 5023 4 stock stock NN 29007 5023 5 ; ; : 29007 5023 6 or or CC 29007 5023 7 the the DT 29007 5023 8 liquor liquor NN 29007 5023 9 mutton mutton NN 29007 5023 10 or or CC 29007 5023 11 veal veal NN 29007 5023 12 has have VBZ 29007 5023 13 been be VBN 29007 5023 14 boiled boil VBN 29007 5023 15 in in RP 29007 5023 16 . . . 29007 5024 1 1 1 CD 29007 5024 2 onion onion NN 29007 5024 3 . . . 29007 5025 1 1 1 CD 29007 5025 2 turnip turnip NN 29007 5025 3 . . . 29007 5026 1 ½ ½ JJ 29007 5026 2 head head NN 29007 5026 3 of of IN 29007 5026 4 celery celery NN 29007 5026 5 . . . 29007 5027 1 ½ ½ JJ 29007 5027 2 pint pint NN 29007 5027 3 of of IN 29007 5027 4 cream cream NN 29007 5027 5 , , , 29007 5027 6 or or CC 29007 5027 7 good good JJ 29007 5027 8 milk milk NN 29007 5027 9 . . . 29007 5028 1 Pepper pepper NN 29007 5028 2 and and CC 29007 5028 3 salt salt NN 29007 5028 4 to to IN 29007 5028 5 taste taste NN 29007 5028 6 . . . 29007 5029 1 _ _ NNP 29007 5029 2 Method._--Peel Method._--Peel NNP 29007 5029 3 and and CC 29007 5029 4 cut cut VB 29007 5029 5 the the DT 29007 5029 6 artichokes artichoke NNS 29007 5029 7 and and CC 29007 5029 8 other other JJ 29007 5029 9 vegetables vegetable NNS 29007 5029 10 into into IN 29007 5029 11 slices slice NNS 29007 5029 12 . . . 29007 5030 1 Boil boil VB 29007 5030 2 them -PRON- PRP 29007 5030 3 in in IN 29007 5030 4 the the DT 29007 5030 5 stock stock NN 29007 5030 6 until until IN 29007 5030 7 tender tender NN 29007 5030 8 . . . 29007 5031 1 Rub rub VB 29007 5031 2 through through IN 29007 5031 3 a a DT 29007 5031 4 hair hair NN 29007 5031 5 sieve sieve NN 29007 5031 6 . . . 29007 5032 1 Add add VB 29007 5032 2 the the DT 29007 5032 3 cream cream NN 29007 5032 4 , , , 29007 5032 5 and and CC 29007 5032 6 boil boil VB 29007 5032 7 it -PRON- PRP 29007 5032 8 in in IN 29007 5032 9 the the DT 29007 5032 10 soup soup NN 29007 5032 11 . . . 29007 5033 1 Add add VB 29007 5033 2 pepper pepper NN 29007 5033 3 and and CC 29007 5033 4 salt salt NN 29007 5033 5 ; ; : 29007 5033 6 and and CC 29007 5033 7 serve serve VB 29007 5033 8 with with IN 29007 5033 9 fried fried JJ 29007 5033 10 _ _ NNP 29007 5033 11 croutons crouton NNS 29007 5033 12 _ _ NNP 29007 5033 13 of of IN 29007 5033 14 bread bread NN 29007 5033 15 . . . 29007 5034 1 Potato Potato NNP 29007 5034 2 Purée Purée NNP 29007 5034 3 . . . 29007 5035 1 _ _ NNP 29007 5035 2 Ingredients_--1 Ingredients_--1 NNP 29007 5035 3   _SP 29007 5035 4 lb lb XX 29007 5035 5 . . . 29007 5036 1 of of IN 29007 5036 2 potatoes potato NNS 29007 5036 3 . . . 29007 5037 1 1 1 CD 29007 5037 2 onion onion NN 29007 5037 3 . . . 29007 5038 1 1 1 CD 29007 5038 2 stick stick NN 29007 5038 3 of of IN 29007 5038 4 celery celery NN 29007 5038 5 . . . 29007 5039 1 1½ 1½ CD 29007 5039 2 pint pint NN 29007 5039 3 of of IN 29007 5039 4 white white JJ 29007 5039 5 stock stock NN 29007 5039 6 . . . 29007 5040 1 ½ ½ JJ 29007 5040 2 pint pint NN 29007 5040 3 of of IN 29007 5040 4 cream cream NN 29007 5040 5 or or CC 29007 5040 6 milk milk NN 29007 5040 7 . . . 29007 5041 1 Pepper pepper NN 29007 5041 2 and and CC 29007 5041 3 salt salt NN 29007 5041 4 to to IN 29007 5041 5 taste taste NN 29007 5041 6 . . . 29007 5042 1 _ _ NNP 29007 5042 2 Method._--Peel Method._--Peel NNP 29007 5042 3 the the DT 29007 5042 4 potatoes potato NNS 29007 5042 5 , , , 29007 5042 6 and and CC 29007 5042 7 cut cut VBD 29007 5042 8 them -PRON- PRP 29007 5042 9 , , , 29007 5042 10 as as RB 29007 5042 11 well well RB 29007 5042 12 as as IN 29007 5042 13 the the DT 29007 5042 14 onion onion NN 29007 5042 15 and and CC 29007 5042 16 the the DT 29007 5042 17 celery celery NN 29007 5042 18 , , , 29007 5042 19 into into IN 29007 5042 20 thin thin JJ 29007 5042 21 slices slice NNS 29007 5042 22 . . . 29007 5043 1 Put put VB 29007 5043 2 them -PRON- PRP 29007 5043 3 in in IN 29007 5043 4 the the DT 29007 5043 5 stock stock NN 29007 5043 6 , , , 29007 5043 7 and and CC 29007 5043 8 simmer simmer VB 29007 5043 9 gently gently RB 29007 5043 10 until until IN 29007 5043 11 tender tender NN 29007 5043 12 . . . 29007 5044 1 Rub rub VB 29007 5044 2 through through IN 29007 5044 3 a a DT 29007 5044 4 tammy tammy JJ 29007 5044 5 - - HYPH 29007 5044 6 cloth cloth NN 29007 5044 7 or or CC 29007 5044 8 hair hair NN 29007 5044 9 sieve sieve VB 29007 5044 10 . . . 29007 5045 1 Add add VB 29007 5045 2 the the DT 29007 5045 3 cream cream NN 29007 5045 4 to to IN 29007 5045 5 the the DT 29007 5045 6 soup soup NN 29007 5045 7 , , , 29007 5045 8 and and CC 29007 5045 9 make make VB 29007 5045 10 it -PRON- PRP 29007 5045 11 hot hot JJ 29007 5045 12 . . . 29007 5046 1 Serve serve VB 29007 5046 2 with with IN 29007 5046 3 fried fried JJ 29007 5046 4 _ _ NNP 29007 5046 5 croutons crouton NNS 29007 5046 6 _ _ NNP 29007 5046 7 of of IN 29007 5046 8 bread bread NN 29007 5046 9 . . . 29007 5047 1 Egyptian Egyptian NNP 29007 5047 2 Purée Purée NNP 29007 5047 3 or or CC 29007 5047 4 Lentil Lentil NNP 29007 5047 5 Soup Soup NNP 29007 5047 6 . . . 29007 5048 1 _ _ NNP 29007 5048 2 Ingredients_--1 Ingredients_--1 NNP 29007 5048 3 pint pint NN 29007 5048 4 of of IN 29007 5048 5 Egyptian egyptian JJ 29007 5048 6 lentils lentil NNS 29007 5048 7 . . . 29007 5049 1 1 1 CD 29007 5049 2 good good JJ 29007 5049 3 - - HYPH 29007 5049 4 sized sized JJ 29007 5049 5 onion onion NN 29007 5049 6 . . . 29007 5050 1 Carrot Carrot NNP 29007 5050 2 and and CC 29007 5050 3 turnip turnip NN 29007 5050 4 . . . 29007 5051 1 3 3 CD 29007 5051 2 sticks stick NNS 29007 5051 3 of of IN 29007 5051 4 celery celery NN 29007 5051 5 , , , 29007 5051 6 or or CC 29007 5051 7 one one CD 29007 5051 8 dessertspoonful dessertspoonful NN 29007 5051 9 of of IN 29007 5051 10 celery celery NN 29007 5051 11 seed seed NN 29007 5051 12 tied tie VBN 29007 5051 13 in in IN 29007 5051 14 a a DT 29007 5051 15 piece piece NN 29007 5051 16 of of IN 29007 5051 17 muslin muslin NNP 29007 5051 18 . . . 29007 5052 1 2 2 CD 29007 5052 2 quarts quart NNS 29007 5052 3 of of IN 29007 5052 4 water water NN 29007 5052 5 , , , 29007 5052 6 or or CC 29007 5052 7 liquor liquor NN 29007 5052 8 from from IN 29007 5052 9 a a DT 29007 5052 10 leg leg NN 29007 5052 11 of of IN 29007 5052 12 mutton mutton NN 29007 5052 13 . . . 29007 5053 1 Pepper pepper NN 29007 5053 2 and and CC 29007 5053 3 salt salt NN 29007 5053 4 . . . 29007 5054 1 _ _ NNP 29007 5054 2 Method._--Wash Method._--Wash NNP 29007 5054 3 the the DT 29007 5054 4 lentils lentil NNS 29007 5054 5 thoroughly thoroughly RB 29007 5054 6 . . . 29007 5055 1 Then then RB 29007 5055 2 boil boil VB 29007 5055 3 them -PRON- PRP 29007 5055 4 in in IN 29007 5055 5 the the DT 29007 5055 6 water water NN 29007 5055 7 with with IN 29007 5055 8 the the DT 29007 5055 9 vegetables vegetable NNS 29007 5055 10 , , , 29007 5055 11 cut cut VBN 29007 5055 12 in in IN 29007 5055 13 small small JJ 29007 5055 14 pieces piece NNS 29007 5055 15 , , , 29007 5055 16 from from IN 29007 5055 17 two two CD 29007 5055 18 to to TO 29007 5055 19 three three CD 29007 5055 20 hours hour NNS 29007 5055 21 , , , 29007 5055 22 stirring stir VBG 29007 5055 23 occasionally occasionally RB 29007 5055 24 ; ; : 29007 5055 25 when when WRB 29007 5055 26 quite quite RB 29007 5055 27 cooked cooked JJ 29007 5055 28 , , , 29007 5055 29 rub rub VB 29007 5055 30 through through IN 29007 5055 31 a a DT 29007 5055 32 wire wire NN 29007 5055 33 sieve sieve NN 29007 5055 34 ; ; : 29007 5055 35 season season NN 29007 5055 36 to to IN 29007 5055 37 taste taste NN 29007 5055 38 . . . 29007 5056 1 Make make VB 29007 5056 2 the the DT 29007 5056 3 soup soup NN 29007 5056 4 hot hot JJ 29007 5056 5 in in IN 29007 5056 6 a a DT 29007 5056 7 stewpan stewpan NN 29007 5056 8 , , , 29007 5056 9 stirring stir VBG 29007 5056 10 all all PDT 29007 5056 11 the the DT 29007 5056 12 time time NN 29007 5056 13 . . . 29007 5057 1 Serve serve VB 29007 5057 2 with with IN 29007 5057 3 fried fried JJ 29007 5057 4 _ _ NNP 29007 5057 5 croutons crouton NNS 29007 5057 6 _ _ NNP 29007 5057 7 of of IN 29007 5057 8 bread bread NN 29007 5057 9 . . . 29007 5058 1 Note.--This note.--this DT 29007 5058 2 soup soup NN 29007 5058 3 is be VBZ 29007 5058 4 much much RB 29007 5058 5 improved improve VBN 29007 5058 6 if if IN 29007 5058 7 it -PRON- PRP 29007 5058 8 is be VBZ 29007 5058 9 rubbed rub VBN 29007 5058 10 through through IN 29007 5058 11 a a DT 29007 5058 12 hair hair NN 29007 5058 13 sieve sieve NN 29007 5058 14 , , , 29007 5058 15 after after IN 29007 5058 16 it -PRON- PRP 29007 5058 17 has have VBZ 29007 5058 18 been be VBN 29007 5058 19 through through IN 29007 5058 20 the the DT 29007 5058 21 wire wire NN 29007 5058 22 sieve sieve NN 29007 5058 23 . . . 29007 5059 1 Pea Pea NNP 29007 5059 2 Soup Soup NNP 29007 5059 3 . . . 29007 5060 1 Make make VB 29007 5060 2 according accord VBG 29007 5060 3 to to IN 29007 5060 4 directions direction NNS 29007 5060 5 given give VBN 29007 5060 6 in in IN 29007 5060 7 preceding precede VBG 29007 5060 8 recipe recipe NN 29007 5060 9 , , , 29007 5060 10 substituting substitute VBG 29007 5060 11 split split NN 29007 5060 12 peas pea NNS 29007 5060 13 for for IN 29007 5060 14 lentils lentil NNS 29007 5060 15 . . . 29007 5061 1 Calf calf NN 29007 5061 2 - - HYPH 29007 5061 3 tail tail NN 29007 5061 4 Soup soup NN 29007 5061 5 . . . 29007 5062 1 _ _ NNP 29007 5062 2 Ingredients_--4 Ingredients_--4 NNP 29007 5062 3 calves calf NNS 29007 5062 4 ' ' POS 29007 5062 5 tails tail NNS 29007 5062 6 . . . 29007 5063 1 1 1 CD 29007 5063 2 carrot carrot NN 29007 5063 3 . . . 29007 5064 1 1 1 CD 29007 5064 2 turnip turnip NN 29007 5064 3 . . . 29007 5065 1 1 1 CD 29007 5065 2 onion onion NN 29007 5065 3 . . . 29007 5066 1 1 1 CD 29007 5066 2 sprig sprig NN 29007 5066 3 of of IN 29007 5066 4 thyme thyme NNS 29007 5066 5 , , , 29007 5066 6 parsley parsley NN 29007 5066 7 , , , 29007 5066 8 and and CC 29007 5066 9 marjoram marjoram NNP 29007 5066 10 . . . 29007 5067 1 A a DT 29007 5067 2 little little JJ 29007 5067 3 celery celery NN 29007 5067 4 . . . 29007 5068 1 1 1 CD 29007 5068 2 small small JJ 29007 5068 3 clove clove NN 29007 5068 4 of of IN 29007 5068 5 garlic garlic NN 29007 5068 6 . . . 29007 5069 1 1 1 CD 29007 5069 2 dozen dozen NN 29007 5069 3 peppercorns peppercorns NNPS 29007 5069 4 . . . 29007 5070 1 4 4 LS 29007 5070 2   _SP 29007 5070 3 oz oz UH 29007 5070 4 . . . 29007 5071 1 flour flour NN 29007 5071 2 . . . 29007 5072 1 2 2 CD 29007 5072 2 quarts quart NNS 29007 5072 3 of of IN 29007 5072 4 stock stock NN 29007 5072 5 . . . 29007 5073 1 Salt salt NN 29007 5073 2 . . . 29007 5074 1 _ _ NNP 29007 5074 2 Method._--Cut method._--cut CD 29007 5074 3 the the DT 29007 5074 4 tails tail NNS 29007 5074 5 into into IN 29007 5074 6 joints joint NNS 29007 5074 7 . . . 29007 5075 1 Put put VB 29007 5075 2 them -PRON- PRP 29007 5075 3 into into IN 29007 5075 4 a a DT 29007 5075 5 stewpan stewpan NN 29007 5075 6 , , , 29007 5075 7 with with IN 29007 5075 8 the the DT 29007 5075 9 water water NN 29007 5075 10 ; ; : 29007 5075 11 when when WRB 29007 5075 12 it -PRON- PRP 29007 5075 13 simmers simmer NNS 29007 5075 14 put put VBD 29007 5075 15 in in IN 29007 5075 16 the the DT 29007 5075 17 vegetables vegetable NNS 29007 5075 18 , , , 29007 5075 19 & & CC 29007 5075 20 c. c. NNP 29007 5075 21 , , , 29007 5075 22 and and CC 29007 5075 23 cook cook VB 29007 5075 24 very very RB 29007 5075 25 gently gently RB 29007 5075 26 for for IN 29007 5075 27 four four CD 29007 5075 28 hours hour NNS 29007 5075 29 . . . 29007 5076 1 Remove remove VB 29007 5076 2 the the DT 29007 5076 3 pieces piece NNS 29007 5076 4 of of IN 29007 5076 5 tail tail NN 29007 5076 6 , , , 29007 5076 7 and and CC 29007 5076 8 let let VB 29007 5076 9 the the DT 29007 5076 10 stock stock NN 29007 5076 11 get get VB 29007 5076 12 cold cold JJ 29007 5076 13 . . . 29007 5077 1 Then then RB 29007 5077 2 remove remove VB 29007 5077 3 the the DT 29007 5077 4 fat fat NN 29007 5077 5 , , , 29007 5077 6 and and CC 29007 5077 7 thicken thicken VB 29007 5077 8 the the DT 29007 5077 9 stock stock NN 29007 5077 10 with with IN 29007 5077 11 the the DT 29007 5077 12 flour flour NN 29007 5077 13 . . . 29007 5078 1 Serve serve VB 29007 5078 2 with with IN 29007 5078 3 the the DT 29007 5078 4 pieces piece NNS 29007 5078 5 of of IN 29007 5078 6 tail tail NN 29007 5078 7 in in IN 29007 5078 8 it -PRON- PRP 29007 5078 9 . . . 29007 5079 1 A a DT 29007 5079 2 wineglass wineglass NN 29007 5079 3 of of IN 29007 5079 4 sherry sherry NN 29007 5079 5 may may MD 29007 5079 6 be be VB 29007 5079 7 added add VBN 29007 5079 8 if if IN 29007 5079 9 liked like VBN 29007 5079 10 . . . 29007 5080 1 Ox ox JJ 29007 5080 2 - - HYPH 29007 5080 3 tail tail NN 29007 5080 4 Soup Soup NNP 29007 5080 5 . . . 29007 5081 1 _ _ NNP 29007 5081 2 Ingredients_--1 Ingredients_--1 NNP 29007 5081 3 ox ox NN 29007 5081 4 - - HYPH 29007 5081 5 tail tail NN 29007 5081 6 . . . 29007 5082 1 3 3 CD 29007 5082 2 quarts quart NNS 29007 5082 3 of of IN 29007 5082 4 stock stock NN 29007 5082 5 . . . 29007 5083 1 1 1 CD 29007 5083 2 carrot carrot NNP 29007 5083 3 , , , 29007 5083 4 1 1 CD 29007 5083 5 turnip turnip NN 29007 5083 6 , , , 29007 5083 7 and and CC 29007 5083 8 1 1 CD 29007 5083 9 onion onion NN 29007 5083 10 . . . 29007 5084 1 Half half PDT 29007 5084 2 a a DT 29007 5084 3 head head NN 29007 5084 4 of of IN 29007 5084 5 celery celery NN 29007 5084 6 . . . 29007 5085 1 1 1 CD 29007 5085 2 slice slice NN 29007 5085 3 of of IN 29007 5085 4 ham ham NNP 29007 5085 5 . . . 29007 5086 1 1 1 CD 29007 5086 2 sprig sprig NNP 29007 5086 3 of of IN 29007 5086 4 parsley parsley NNP 29007 5086 5 , , , 29007 5086 6 thyme thyme NNS 29007 5086 7 , , , 29007 5086 8 and and CC 29007 5086 9 marjoram marjoram NNP 29007 5086 10 . . . 29007 5087 1 2 2 CD 29007 5087 2 bay bay NNP 29007 5087 3 leaves leave NNS 29007 5087 4 . . . 29007 5088 1 3 3 CD 29007 5088 2 cloves clove NNS 29007 5088 3 . . . 29007 5089 1 Pepper pepper NN 29007 5089 2 and and CC 29007 5089 3 salt salt NN 29007 5089 4 . . . 29007 5090 1 2 2 LS 29007 5090 2   _SP 29007 5090 3 oz oz UH 29007 5090 4 . . . 29007 5091 1 of of IN 29007 5091 2 butter butter NN 29007 5091 3 . . . 29007 5092 1 1 1 CD 29007 5092 2 wineglass wineglass NN 29007 5092 3 of of IN 29007 5092 4 sherry sherry NN 29007 5092 5 . . . 29007 5093 1 A a DT 29007 5093 2 few few JJ 29007 5093 3 drops drop NNS 29007 5093 4 of of IN 29007 5093 5 lemon lemon NN 29007 5093 6 juice juice NN 29007 5093 7 . . . 29007 5094 1 4 4 LS 29007 5094 2   _SP 29007 5094 3 oz oz UH 29007 5094 4 . . . 29007 5095 1 of of IN 29007 5095 2 flour flour NN 29007 5095 3 . . . 29007 5096 1 _ _ NNP 29007 5096 2 Method._--Cut Method._--Cut NNP 29007 5096 3 the the DT 29007 5096 4 ox ox JJ 29007 5096 5 - - HYPH 29007 5096 6 tail tail NN 29007 5096 7 into into IN 29007 5096 8 joints joint NNS 29007 5096 9 . . . 29007 5097 1 Fry fry VB 29007 5097 2 them -PRON- PRP 29007 5097 3 in in IN 29007 5097 4 the the DT 29007 5097 5 butter butter NN 29007 5097 6 , , , 29007 5097 7 with with IN 29007 5097 8 the the DT 29007 5097 9 vegetables vegetable NNS 29007 5097 10 , , , 29007 5097 11 cut cut VBN 29007 5097 12 in in IN 29007 5097 13 pieces piece NNS 29007 5097 14 . . . 29007 5098 1 Put put VB 29007 5098 2 the the DT 29007 5098 3 tail tail NN 29007 5098 4 and and CC 29007 5098 5 vegetables vegetable NNS 29007 5098 6 into into IN 29007 5098 7 a a DT 29007 5098 8 large large JJ 29007 5098 9 saucepan saucepan NN 29007 5098 10 with with IN 29007 5098 11 the the DT 29007 5098 12 stock stock NN 29007 5098 13 , , , 29007 5098 14 pepper pepper NN 29007 5098 15 , , , 29007 5098 16 salt salt NN 29007 5098 17 , , , 29007 5098 18 and and CC 29007 5098 19 cloves clove NNS 29007 5098 20 . . . 29007 5099 1 Boil boil VB 29007 5099 2 for for IN 29007 5099 3 very very RB 29007 5099 4 nearly nearly RB 29007 5099 5 four four CD 29007 5099 6 hours hour NNS 29007 5099 7 . . . 29007 5100 1 Then then RB 29007 5100 2 strain strain VB 29007 5100 3 the the DT 29007 5100 4 stock stock NN 29007 5100 5 . . . 29007 5101 1 Remove remove VB 29007 5101 2 the the DT 29007 5101 3 pieces piece NNS 29007 5101 4 of of IN 29007 5101 5 tail tail NN 29007 5101 6 , , , 29007 5101 7 and and CC 29007 5101 8 put put VBD 29007 5101 9 them -PRON- PRP 29007 5101 10 on on IN 29007 5101 11 one one CD 29007 5101 12 side side NN 29007 5101 13 . . . 29007 5102 1 When when WRB 29007 5102 2 the the DT 29007 5102 3 stock stock NN 29007 5102 4 is be VBZ 29007 5102 5 quite quite RB 29007 5102 6 cold cold JJ 29007 5102 7 , , , 29007 5102 8 remove remove VB 29007 5102 9 the the DT 29007 5102 10 fat fat NN 29007 5102 11 perfectly perfectly RB 29007 5102 12 and and CC 29007 5102 13 put put VBD 29007 5102 14 the the DT 29007 5102 15 stock stock NN 29007 5102 16 in in IN 29007 5102 17 a a DT 29007 5102 18 stewpan stewpan NN 29007 5102 19 on on IN 29007 5102 20 the the DT 29007 5102 21 fire fire NN 29007 5102 22 to to TO 29007 5102 23 boil boil VB 29007 5102 24 . . . 29007 5103 1 When when WRB 29007 5103 2 it -PRON- PRP 29007 5103 3 boils boil VBZ 29007 5103 4 , , , 29007 5103 5 stir stir VB 29007 5103 6 in in IN 29007 5103 7 a a DT 29007 5103 8 thickening thickening NN 29007 5103 9 made make VBN 29007 5103 10 of of IN 29007 5103 11 the the DT 29007 5103 12 flour flour NN 29007 5103 13 . . . 29007 5104 1 Stir stir VB 29007 5104 2 , , , 29007 5104 3 and and CC 29007 5104 4 cook cook VB 29007 5104 5 the the DT 29007 5104 6 flour flour NN 29007 5104 7 well well RB 29007 5104 8 . . . 29007 5105 1 Then then RB 29007 5105 2 add add VB 29007 5105 3 the the DT 29007 5105 4 sherry sherry NN 29007 5105 5 and and CC 29007 5105 6 lemon lemon NN 29007 5105 7 juice juice NN 29007 5105 8 . . . 29007 5106 1 Serve serve VB 29007 5106 2 with with IN 29007 5106 3 the the DT 29007 5106 4 pieces piece NNS 29007 5106 5 of of IN 29007 5106 6 tail tail NN 29007 5106 7 in in IN 29007 5106 8 it -PRON- PRP 29007 5106 9 . . . 29007 5107 1 Sheep's Sheep's NNP 29007 5107 2 - - HYPH 29007 5107 3 head head NN 29007 5107 4 Soup soup NN 29007 5107 5 . . . 29007 5108 1 _ _ NNP 29007 5108 2 Ingredients_--1 Ingredients_--1 NNP 29007 5108 3 sheep sheep NN 29007 5108 4 's 's POS 29007 5108 5 head head NN 29007 5108 6 . . . 29007 5109 1 3 3 CD 29007 5109 2 quarts quart NNS 29007 5109 3 of of IN 29007 5109 4 water water NN 29007 5109 5 . . . 29007 5110 1 1 1 CD 29007 5110 2 large large JJ 29007 5110 3 carrot carrot NN 29007 5110 4 . . . 29007 5111 1 1 1 CD 29007 5111 2 large large JJ 29007 5111 3 turnip turnip NN 29007 5111 4 . . . 29007 5112 1 1 1 CD 29007 5112 2 large large JJ 29007 5112 3 onion onion NN 29007 5112 4 . . . 29007 5113 1 1 1 CD 29007 5113 2 sprig sprig NNP 29007 5113 3 of of IN 29007 5113 4 parsley parsley NNP 29007 5113 5 , , , 29007 5113 6 thyme thyme NNS 29007 5113 7 , , , 29007 5113 8 and and CC 29007 5113 9 marjoram marjoram NNP 29007 5113 10 . . . 29007 5114 1 1 1 CD 29007 5114 2 head head NN 29007 5114 3 of of IN 29007 5114 4 celery celery NN 29007 5114 5 . . . 29007 5115 1 4 4 LS 29007 5115 2   _SP 29007 5115 3 oz oz UH 29007 5115 4 . . . 29007 5116 1 of of IN 29007 5116 2 flour flour NN 29007 5116 3 . . . 29007 5117 1 1 1 CD 29007 5117 2 teaspoonful teaspoonful JJ 29007 5117 3 of of IN 29007 5117 4 minced mince VBN 29007 5117 5 parsley parsley NNP 29007 5117 6 . . . 29007 5118 1 2 2 CD 29007 5118 2 tablespoonfuls tablespoonful NNS 29007 5118 3 of of IN 29007 5118 4 bread bread NN 29007 5118 5 - - HYPH 29007 5118 6 crumbs crumb NNS 29007 5118 7 . . . 29007 5119 1 1 1 CD 29007 5119 2 egg egg NN 29007 5119 3 . . . 29007 5120 1 Pepper pepper NN 29007 5120 2 and and CC 29007 5120 3 salt salt NN 29007 5120 4 . . . 29007 5121 1 _ _ NNP 29007 5121 2 Method._--Split method._--split RB 29007 5121 3 open open VB 29007 5121 4 the the DT 29007 5121 5 head head NN 29007 5121 6 , , , 29007 5121 7 and and CC 29007 5121 8 clean clean VB 29007 5121 9 it -PRON- PRP 29007 5121 10 thoroughly thoroughly RB 29007 5121 11 . . . 29007 5122 1 Remove remove VB 29007 5122 2 the the DT 29007 5122 3 tongue tongue NN 29007 5122 4 and and CC 29007 5122 5 brains brain NNS 29007 5122 6 , , , 29007 5122 7 and and CC 29007 5122 8 blanch blanch VB 29007 5122 9 the the DT 29007 5122 10 head head NN 29007 5122 11 by by IN 29007 5122 12 putting put VBG 29007 5122 13 it -PRON- PRP 29007 5122 14 into into IN 29007 5122 15 cold cold JJ 29007 5122 16 water water NN 29007 5122 17 and and CC 29007 5122 18 bringing bring VBG 29007 5122 19 it -PRON- PRP 29007 5122 20 to to IN 29007 5122 21 the the DT 29007 5122 22 boil boil NN 29007 5122 23 . . . 29007 5123 1 Throw throw VB 29007 5123 2 the the DT 29007 5123 3 water water NN 29007 5123 4 away away RB 29007 5123 5 , , , 29007 5123 6 and and CC 29007 5123 7 rinse rinse VB 29007 5123 8 the the DT 29007 5123 9 head head NN 29007 5123 10 well well RB 29007 5123 11 . . . 29007 5124 1 Put put VB 29007 5124 2 it -PRON- PRP 29007 5124 3 into into IN 29007 5124 4 a a DT 29007 5124 5 large large JJ 29007 5124 6 saucepan saucepan NN 29007 5124 7 with with IN 29007 5124 8 the the DT 29007 5124 9 three three CD 29007 5124 10 quarts quart NNS 29007 5124 11 of of IN 29007 5124 12 water water NN 29007 5124 13 and and CC 29007 5124 14 the the DT 29007 5124 15 vegetables vegetable NNS 29007 5124 16 , , , 29007 5124 17 cut cut VBN 29007 5124 18 in in IN 29007 5124 19 small small JJ 29007 5124 20 pieces piece NNS 29007 5124 21 . . . 29007 5125 1 Boil Boil NNP 29007 5125 2 gently gently RB 29007 5125 3 for for IN 29007 5125 4 five five CD 29007 5125 5 hours hour NNS 29007 5125 6 . . . 29007 5126 1 Then then RB 29007 5126 2 strain strain VB 29007 5126 3 into into IN 29007 5126 4 a a DT 29007 5126 5 basin basin NN 29007 5126 6 , , , 29007 5126 7 and and CC 29007 5126 8 rub rub VB 29007 5126 9 the the DT 29007 5126 10 meat meat NN 29007 5126 11 and and CC 29007 5126 12 vegetables vegetable NNS 29007 5126 13 through through IN 29007 5126 14 a a DT 29007 5126 15 wire wire NN 29007 5126 16 sieve sieve NN 29007 5126 17 . . . 29007 5127 1 When when WRB 29007 5127 2 cold cold JJ 29007 5127 3 , , , 29007 5127 4 remove remove VB 29007 5127 5 the the DT 29007 5127 6 fat fat NN 29007 5127 7 from from IN 29007 5127 8 the the DT 29007 5127 9 stock stock NN 29007 5127 10 , , , 29007 5127 11 and and CC 29007 5127 12 add add VB 29007 5127 13 the the DT 29007 5127 14 pulped pulp VBN 29007 5127 15 vegetables vegetable NNS 29007 5127 16 and and CC 29007 5127 17 meat meat NN 29007 5127 18 . . . 29007 5128 1 Make make VB 29007 5128 2 the the DT 29007 5128 3 soup soup NN 29007 5128 4 hot hot JJ 29007 5128 5 , , , 29007 5128 6 and and CC 29007 5128 7 stir stir VB 29007 5128 8 in in IN 29007 5128 9 a a DT 29007 5128 10 thickening thickening NN 29007 5128 11 made make VBN 29007 5128 12 of of IN 29007 5128 13 the the DT 29007 5128 14 flour flour NN 29007 5128 15 . . . 29007 5129 1 Boil boil VB 29007 5129 2 the the DT 29007 5129 3 flour flour NN 29007 5129 4 well well RB 29007 5129 5 , , , 29007 5129 6 stirring stir VBG 29007 5129 7 all all PDT 29007 5129 8 the the DT 29007 5129 9 time time NN 29007 5129 10 . . . 29007 5130 1 Serve serve VB 29007 5130 2 the the DT 29007 5130 3 soup soup NN 29007 5130 4 with with IN 29007 5130 5 forcemeat forcemeat NN 29007 5130 6 balls ball NNS 29007 5130 7 in in IN 29007 5130 8 it -PRON- PRP 29007 5130 9 . . . 29007 5131 1 _ _ NNP 29007 5131 2 To to TO 29007 5131 3 make make VB 29007 5131 4 the the DT 29007 5131 5 Forcemeat Forcemeat NNP 29007 5131 6 Balls._--Boil Balls._--Boil VBZ 29007 5131 7 the the DT 29007 5131 8 tongue tongue NN 29007 5131 9 and and CC 29007 5131 10 brains brain NNS 29007 5131 11 separately separately RB 29007 5131 12 . . . 29007 5132 1 Chop chop VB 29007 5132 2 them -PRON- PRP 29007 5132 3 up up RP 29007 5132 4 ; ; : 29007 5132 5 mix mix VB 29007 5132 6 them -PRON- PRP 29007 5132 7 with with IN 29007 5132 8 the the DT 29007 5132 9 bread bread NN 29007 5132 10 - - HYPH 29007 5132 11 crumbs crumb NNS 29007 5132 12 , , , 29007 5132 13 pepper pepper NN 29007 5132 14 , , , 29007 5132 15 salt salt NN 29007 5132 16 , , , 29007 5132 17 and and CC 29007 5132 18 the the DT 29007 5132 19 minced mince VBN 29007 5132 20 parsley parsley NNP 29007 5132 21 , , , 29007 5132 22 and and CC 29007 5132 23 bind bind NN 29007 5132 24 with with IN 29007 5132 25 the the DT 29007 5132 26 egg egg NN 29007 5132 27 . . . 29007 5133 1 Make make VB 29007 5133 2 into into IN 29007 5133 3 balls ball NNS 29007 5133 4 , , , 29007 5133 5 and and CC 29007 5133 6 roll roll VB 29007 5133 7 them -PRON- PRP 29007 5133 8 in in IN 29007 5133 9 flour flour NN 29007 5133 10 ; ; : 29007 5133 11 place place VB 29007 5133 12 them -PRON- PRP 29007 5133 13 on on IN 29007 5133 14 a a DT 29007 5133 15 greased grease VBN 29007 5133 16 baking baking NN 29007 5133 17 - - HYPH 29007 5133 18 sheet sheet NN 29007 5133 19 and and CC 29007 5133 20 bake bake NN 29007 5133 21 until until IN 29007 5133 22 brown brown NNP 29007 5133 23 . . . 29007 5134 1 Put put VB 29007 5134 2 them -PRON- PRP 29007 5134 3 in in IN 29007 5134 4 a a DT 29007 5134 5 soup soup NN 29007 5134 6 - - HYPH 29007 5134 7 tureen tureen NN 29007 5134 8 , , , 29007 5134 9 and and CC 29007 5134 10 pour pour VB 29007 5134 11 the the DT 29007 5134 12 soup soup NN 29007 5134 13 over over IN 29007 5134 14 them -PRON- PRP 29007 5134 15 . . . 29007 5135 1 Tapioca Tapioca NNP 29007 5135 2 Soup Soup NNP 29007 5135 3 . . . 29007 5136 1 _ _ NNP 29007 5136 2 Ingredients_--2 Ingredients_--2 NNP 29007 5136 3   _SP 29007 5136 4 oz oz UH 29007 5136 5 . . . 29007 5137 1 of of IN 29007 5137 2 tapioca tapioca NNS 29007 5137 3 . . . 29007 5138 1 4 4 CD 29007 5138 2 pints pint NNS 29007 5138 3 of of IN 29007 5138 4 second second JJ 29007 5138 5 stock stock NN 29007 5138 6 . . . 29007 5139 1 _ _ NNP 29007 5139 2 Method._--Wash Method._--Wash NNP 29007 5139 3 the the DT 29007 5139 4 tapioca tapioca NN 29007 5139 5 well well RB 29007 5139 6 , , , 29007 5139 7 and and CC 29007 5139 8 throw throw VB 29007 5139 9 it -PRON- PRP 29007 5139 10 into into IN 29007 5139 11 the the DT 29007 5139 12 stock stock NN 29007 5139 13 when when WRB 29007 5139 14 boiling boil VBG 29007 5139 15 . . . 29007 5140 1 Simmer simmer NN 29007 5140 2 gently gently RB 29007 5140 3 for for IN 29007 5140 4 half half PDT 29007 5140 5 an an DT 29007 5140 6 hour hour NN 29007 5140 7 , , , 29007 5140 8 stirring stir VBG 29007 5140 9 occasionally occasionally RB 29007 5140 10 . . . 29007 5141 1 Ox ox JJ 29007 5141 2 - - HYPH 29007 5141 3 cheek cheek NN 29007 5141 4 Soup soup NN 29007 5141 5 . . . 29007 5142 1 _ _ NNP 29007 5142 2 Ingredients_--1 Ingredients_--1 NNP 29007 5142 3 ox ox NN 29007 5142 4 - - HYPH 29007 5142 5 cheek cheek NN 29007 5142 6 . . . 29007 5143 1 Some some DT 29007 5143 2 cold cold JJ 29007 5143 3 water water NN 29007 5143 4 , , , 29007 5143 5 allowing allow VBG 29007 5143 6 1 1 CD 29007 5143 7 pint pint NN 29007 5143 8 to to IN 29007 5143 9 every every DT 29007 5143 10 pound pound NN 29007 5143 11 of of IN 29007 5143 12 meat meat NN 29007 5143 13 and and CC 29007 5143 14 1 1 CD 29007 5143 15 quart quart NN 29007 5143 16 over over RP 29007 5143 17 . . . 29007 5144 1 2 2 CD 29007 5144 2 carrots carrot NNS 29007 5144 3 . . . 29007 5145 1 2 2 CD 29007 5145 2 turnips turnip NNS 29007 5145 3 . . . 29007 5146 1 2 2 CD 29007 5146 2 onions onion NNS 29007 5146 3 . . . 29007 5147 1 Half half PDT 29007 5147 2 a a DT 29007 5147 3 head head NN 29007 5147 4 of of IN 29007 5147 5 celery celery NN 29007 5147 6 . . . 29007 5148 1 1 1 CD 29007 5148 2 sprig sprig NNP 29007 5148 3 of of IN 29007 5148 4 parsley parsley NNP 29007 5148 5 , , , 29007 5148 6 thyme thyme NNS 29007 5148 7 , , , 29007 5148 8 and and CC 29007 5148 9 marjoram marjoram NNP 29007 5148 10 . . . 29007 5149 1 2 2 CD 29007 5149 2 bay bay NNP 29007 5149 3 leaves leave NNS 29007 5149 4 . . . 29007 5150 1 Pepper pepper NN 29007 5150 2 and and CC 29007 5150 3 salt salt NN 29007 5150 4 . . . 29007 5151 1 Flour flour NN 29007 5151 2 . . . 29007 5152 1 If if IN 29007 5152 2 possible possible JJ 29007 5152 3 , , , 29007 5152 4 a a DT 29007 5152 5 ham ham NN 29007 5152 6 - - HYPH 29007 5152 7 bone bone NN 29007 5152 8 . . . 29007 5153 1 A a DT 29007 5153 2 few few JJ 29007 5153 3 drops drop NNS 29007 5153 4 of of IN 29007 5153 5 lemon lemon NN 29007 5153 6 juice juice NN 29007 5153 7 . . . 29007 5154 1 _ _ NNP 29007 5154 2 Method._--Cut Method._--Cut NNP 29007 5154 3 up up IN 29007 5154 4 the the DT 29007 5154 5 cheek cheek NN 29007 5154 6 , , , 29007 5154 7 and and CC 29007 5154 8 put put VBD 29007 5154 9 it -PRON- PRP 29007 5154 10 with with IN 29007 5154 11 the the DT 29007 5154 12 bone bone NN 29007 5154 13 and and CC 29007 5154 14 vegetables vegetable NNS 29007 5154 15 into into IN 29007 5154 16 a a DT 29007 5154 17 stockpot stockpot NN 29007 5154 18 to to TO 29007 5154 19 boil boil VB 29007 5154 20 gently gently RB 29007 5154 21 for for IN 29007 5154 22 five five CD 29007 5154 23 hours hour NNS 29007 5154 24 , , , 29007 5154 25 skimming skim VBG 29007 5154 26 occasionally occasionally RB 29007 5154 27 . . . 29007 5155 1 Then then RB 29007 5155 2 strain strain VB 29007 5155 3 the the DT 29007 5155 4 stock stock NN 29007 5155 5 into into IN 29007 5155 6 a a DT 29007 5155 7 clean clean JJ 29007 5155 8 pan pan NN 29007 5155 9 and and CC 29007 5155 10 set set VBD 29007 5155 11 it -PRON- PRP 29007 5155 12 aside aside RB 29007 5155 13 to to TO 29007 5155 14 get get VB 29007 5155 15 cold cold JJ 29007 5155 16 . . . 29007 5156 1 When when WRB 29007 5156 2 cold cold JJ 29007 5156 3 , , , 29007 5156 4 carefully carefully RB 29007 5156 5 remove remove VB 29007 5156 6 all all PDT 29007 5156 7 the the DT 29007 5156 8 fat fat NN 29007 5156 9 . . . 29007 5157 1 Put put VB 29007 5157 2 the the DT 29007 5157 3 stock stock NN 29007 5157 4 into into IN 29007 5157 5 a a DT 29007 5157 6 stewpan stewpan NN 29007 5157 7 on on IN 29007 5157 8 the the DT 29007 5157 9 fire fire NN 29007 5157 10 to to TO 29007 5157 11 boil boil VB 29007 5157 12 . . . 29007 5158 1 When when WRB 29007 5158 2 boiling boil VBG 29007 5158 3 , , , 29007 5158 4 stir stir VB 29007 5158 5 in in IN 29007 5158 6 a a DT 29007 5158 7 thickening thickening NN 29007 5158 8 made make VBN 29007 5158 9 of of IN 29007 5158 10 the the DT 29007 5158 11 flour flour NN 29007 5158 12 , , , 29007 5158 13 mixed mix VBN 29007 5158 14 smoothly smoothly RB 29007 5158 15 with with IN 29007 5158 16 cold cold JJ 29007 5158 17 water water NN 29007 5158 18 . . . 29007 5159 1 Use use VB 29007 5159 2 one one CD 29007 5159 3 ounce ounce NN 29007 5159 4 of of IN 29007 5159 5 flour flour NN 29007 5159 6 to to IN 29007 5159 7 every every DT 29007 5159 8 pint pint NN 29007 5159 9 of of IN 29007 5159 10 stock stock NN 29007 5159 11 . . . 29007 5160 1 Stir stir VB 29007 5160 2 and and CC 29007 5160 3 boil boil VB 29007 5160 4 the the DT 29007 5160 5 flour flour NN 29007 5160 6 in in IN 29007 5160 7 the the DT 29007 5160 8 stock stock NN 29007 5160 9 for for IN 29007 5160 10 three three CD 29007 5160 11 minutes minute NNS 29007 5160 12 . . . 29007 5161 1 Add add VB 29007 5161 2 to to IN 29007 5161 3 it -PRON- PRP 29007 5161 4 a a DT 29007 5161 5 squeeze squeeze NN 29007 5161 6 of of IN 29007 5161 7 lemon lemon NN 29007 5161 8 juice juice NN 29007 5161 9 , , , 29007 5161 10 and and CC 29007 5161 11 serve serve VB 29007 5161 12 the the DT 29007 5161 13 soup soup NN 29007 5161 14 with with IN 29007 5161 15 neat neat JJ 29007 5161 16 pieces piece NNS 29007 5161 17 of of IN 29007 5161 18 the the DT 29007 5161 19 cheek cheek NN 29007 5161 20 , , , 29007 5161 21 about about RB 29007 5161 22 one one CD 29007 5161 23 inch inch NN 29007 5161 24 in in IN 29007 5161 25 size size NN 29007 5161 26 , , , 29007 5161 27 in in IN 29007 5161 28 it -PRON- PRP 29007 5161 29 . . . 29007 5162 1 The the DT 29007 5162 2 remains remain NNS 29007 5162 3 of of IN 29007 5162 4 the the DT 29007 5162 5 cheek cheek NN 29007 5162 6 may may MD 29007 5162 7 be be VB 29007 5162 8 reboiled reboile VBN 29007 5162 9 , , , 29007 5162 10 with with IN 29007 5162 11 fresh fresh JJ 29007 5162 12 vegetables vegetable NNS 29007 5162 13 , , , 29007 5162 14 to to TO 29007 5162 15 make make VB 29007 5162 16 a a DT 29007 5162 17 plain plain JJ 29007 5162 18 second second JJ 29007 5162 19 stock stock NN 29007 5162 20 . . . 29007 5163 1 Giblet Giblet NNP 29007 5163 2 Soup Soup NNP 29007 5163 3 . . . 29007 5164 1 _ _ NNP 29007 5164 2 Ingredients_--2 Ingredients_--2 NNP 29007 5164 3 sets set NNS 29007 5164 4 of of IN 29007 5164 5 goose goose NN 29007 5164 6 or or CC 29007 5164 7 4 4 CD 29007 5164 8 sets set NNS 29007 5164 9 of of IN 29007 5164 10 duck duck NN 29007 5164 11 giblets giblet NNS 29007 5164 12 . . . 29007 5165 1 ¼ ¼ NNP 29007 5165 2 of of IN 29007 5165 3 a a DT 29007 5165 4 head head NN 29007 5165 5 of of IN 29007 5165 6 celery celery NN 29007 5165 7 . . . 29007 5166 1 1 1 CD 29007 5166 2 carrot carrot NN 29007 5166 3 . . . 29007 5167 1 1 1 CD 29007 5167 2 turnip turnip NN 29007 5167 3 . . . 29007 5168 1 1 1 CD 29007 5168 2 onion onion NN 29007 5168 3 . . . 29007 5169 1 2 2 CD 29007 5169 2 cloves clove NNS 29007 5169 3 . . . 29007 5170 1 1 1 CD 29007 5170 2 blade blade NN 29007 5170 3 of of IN 29007 5170 4 mace mace NN 29007 5170 5 . . . 29007 5171 1 1 1 CD 29007 5171 2 sprig sprig NNP 29007 5171 3 of of IN 29007 5171 4 parsley parsley NNP 29007 5171 5 , , , 29007 5171 6 thyme thyme NNS 29007 5171 7 , , , 29007 5171 8 and and CC 29007 5171 9 marjoram marjoram NNP 29007 5171 10 . . . 29007 5172 1 2 2 CD 29007 5172 2 quarts quart NNS 29007 5172 3 of of IN 29007 5172 4 second second JJ 29007 5172 5 stock stock NN 29007 5172 6 . . . 29007 5173 1 A a DT 29007 5173 2 few few JJ 29007 5173 3 drops drop NNS 29007 5173 4 of of IN 29007 5173 5 lemon lemon NN 29007 5173 6 juice juice NN 29007 5173 7 . . . 29007 5174 1 Pepper pepper NN 29007 5174 2 and and CC 29007 5174 3 salt salt NN 29007 5174 4 . . . 29007 5175 1 _ _ NNP 29007 5175 2 Method._--Clean Method._--Clean NNP 29007 5175 3 the the DT 29007 5175 4 giblets giblet NNS 29007 5175 5 thoroughly thoroughly RB 29007 5175 6 , , , 29007 5175 7 and and CC 29007 5175 8 cut cut VBD 29007 5175 9 them -PRON- PRP 29007 5175 10 in in IN 29007 5175 11 pieces piece NNS 29007 5175 12 . . . 29007 5176 1 Put put VB 29007 5176 2 them -PRON- PRP 29007 5176 3 into into IN 29007 5176 4 a a DT 29007 5176 5 saucepan saucepan NN 29007 5176 6 , , , 29007 5176 7 with with IN 29007 5176 8 the the DT 29007 5176 9 vegetables vegetable NNS 29007 5176 10 sliced slice VBN 29007 5176 11 , , , 29007 5176 12 and and CC 29007 5176 13 the the DT 29007 5176 14 stock stock NN 29007 5176 15 , , , 29007 5176 16 and and CC 29007 5176 17 simmer simmer NN 29007 5176 18 gently gently RB 29007 5176 19 for for IN 29007 5176 20 two two CD 29007 5176 21 hours hour NNS 29007 5176 22 . . . 29007 5177 1 Then then RB 29007 5177 2 take take VB 29007 5177 3 out out RP 29007 5177 4 the the DT 29007 5177 5 best good JJS 29007 5177 6 pieces piece NNS 29007 5177 7 of of IN 29007 5177 8 giblet giblet NN 29007 5177 9 , , , 29007 5177 10 trim trim VB 29007 5177 11 them -PRON- PRP 29007 5177 12 neatly neatly RB 29007 5177 13 , , , 29007 5177 14 and and CC 29007 5177 15 set set VBD 29007 5177 16 them -PRON- PRP 29007 5177 17 aside aside RB 29007 5177 18 . . . 29007 5178 1 Simmer Simmer NNP 29007 5178 2 the the DT 29007 5178 3 soup soup NN 29007 5178 4 for for IN 29007 5178 5 half half PDT 29007 5178 6 an an DT 29007 5178 7 hour hour NN 29007 5178 8 longer long RBR 29007 5178 9 . . . 29007 5179 1 Then then RB 29007 5179 2 add add VB 29007 5179 3 to to IN 29007 5179 4 it -PRON- PRP 29007 5179 5 a a DT 29007 5179 6 thickening thickening NN 29007 5179 7 of of IN 29007 5179 8 flour flour NN 29007 5179 9 , , , 29007 5179 10 using use VBG 29007 5179 11 one one CD 29007 5179 12 ounce ounce NN 29007 5179 13 of of IN 29007 5179 14 flour flour NN 29007 5179 15 to to IN 29007 5179 16 every every DT 29007 5179 17 pint pint NN 29007 5179 18 of of IN 29007 5179 19 stock stock NN 29007 5179 20 . . . 29007 5180 1 Boil Boil NNP 29007 5180 2 and and CC 29007 5180 3 cook cook VB 29007 5180 4 the the DT 29007 5180 5 flour flour NN 29007 5180 6 well well RB 29007 5180 7 , , , 29007 5180 8 and and CC 29007 5180 9 add add VB 29007 5180 10 pepper pepper NN 29007 5180 11 and and CC 29007 5180 12 salt salt NN 29007 5180 13 to to IN 29007 5180 14 taste taste NN 29007 5180 15 . . . 29007 5181 1 Strain strain VB 29007 5181 2 the the DT 29007 5181 3 soup soup NN 29007 5181 4 into into IN 29007 5181 5 another another DT 29007 5181 6 saucepan saucepan NN 29007 5181 7 . . . 29007 5182 1 Add add VB 29007 5182 2 to to IN 29007 5182 3 it -PRON- PRP 29007 5182 4 the the DT 29007 5182 5 lemon lemon NN 29007 5182 6 juice juice NN 29007 5182 7 , , , 29007 5182 8 and and CC 29007 5182 9 , , , 29007 5182 10 if if IN 29007 5182 11 liked like VBN 29007 5182 12 , , , 29007 5182 13 two two CD 29007 5182 14 glasses glass NNS 29007 5182 15 of of IN 29007 5182 16 Madeira Madeira NNP 29007 5182 17 wine wine NN 29007 5182 18 ; ; : 29007 5182 19 also also RB 29007 5182 20 the the DT 29007 5182 21 pieces piece NNS 29007 5182 22 of of IN 29007 5182 23 giblet giblet NN 29007 5182 24 . . . 29007 5183 1 Make make VB 29007 5183 2 it -PRON- PRP 29007 5183 3 quite quite RB 29007 5183 4 hot hot JJ 29007 5183 5 , , , 29007 5183 6 and and CC 29007 5183 7 it -PRON- PRP 29007 5183 8 is be VBZ 29007 5183 9 then then RB 29007 5183 10 ready ready JJ 29007 5183 11 for for IN 29007 5183 12 serving serve VBG 29007 5183 13 . . . 29007 5184 1 Milk Milk NNP 29007 5184 2 Soup Soup NNP 29007 5184 3 . . . 29007 5185 1 _ _ NNP 29007 5185 2 Ingredients_--4 Ingredients_--4 NNP 29007 5185 3 potatoes potato NNS 29007 5185 4 . . . 29007 5186 1 2 2 CD 29007 5186 2 onions onion NNS 29007 5186 3 . . . 29007 5187 1 2 2 LS 29007 5187 2   _SP 29007 5187 3 oz oz UH 29007 5187 4 . . . 29007 5188 1 of of IN 29007 5188 2 butter butter NN 29007 5188 3 or or CC 29007 5188 4 dripping dripping NN 29007 5188 5 . . . 29007 5189 1 3 3 CD 29007 5189 2 tablespoonfuls tablespoonful NNS 29007 5189 3 of of IN 29007 5189 4 semolina semolina NN 29007 5189 5 . . . 29007 5190 1 1 1 CD 29007 5190 2 pint pint NN 29007 5190 3 of of IN 29007 5190 4 milk milk NN 29007 5190 5 . . . 29007 5191 1 2 2 CD 29007 5191 2 quarts quart NNS 29007 5191 3 of of IN 29007 5191 4 liquor liquor NN 29007 5191 5 from from IN 29007 5191 6 meat meat NN 29007 5191 7 . . . 29007 5192 1 Pepper pepper NN 29007 5192 2 and and CC 29007 5192 3 salt salt NN 29007 5192 4 to to IN 29007 5192 5 taste taste NN 29007 5192 6 . . . 29007 5193 1 _ _ NNP 29007 5193 2 Method._--Slice method._--slice CD 29007 5193 3 the the DT 29007 5193 4 potatoes potato NNS 29007 5193 5 and and CC 29007 5193 6 onions onion NNS 29007 5193 7 ; ; : 29007 5193 8 add add VB 29007 5193 9 them -PRON- PRP 29007 5193 10 to to IN 29007 5193 11 the the DT 29007 5193 12 meat meat NN 29007 5193 13 liquor liquor NN 29007 5193 14 , , , 29007 5193 15 with with IN 29007 5193 16 the the DT 29007 5193 17 butter butter NN 29007 5193 18 and and CC 29007 5193 19 pepper pepper NN 29007 5193 20 and and CC 29007 5193 21 salt salt NN 29007 5193 22 to to IN 29007 5193 23 taste taste NN 29007 5193 24 , , , 29007 5193 25 and and CC 29007 5193 26 boil boil VB 29007 5193 27 gently gently RB 29007 5193 28 for for IN 29007 5193 29 one one CD 29007 5193 30 hour hour NN 29007 5193 31 . . . 29007 5194 1 Then then RB 29007 5194 2 rub rub VB 29007 5194 3 the the DT 29007 5194 4 soup soup NN 29007 5194 5 through through IN 29007 5194 6 a a DT 29007 5194 7 wire wire NN 29007 5194 8 sieve sieve NN 29007 5194 9 . . . 29007 5195 1 Put put VB 29007 5195 2 it -PRON- PRP 29007 5195 3 into into IN 29007 5195 4 the the DT 29007 5195 5 saucepan saucepan NN 29007 5195 6 again again RB 29007 5195 7 , , , 29007 5195 8 and and CC 29007 5195 9 , , , 29007 5195 10 when when WRB 29007 5195 11 boiling boil VBG 29007 5195 12 , , , 29007 5195 13 shake shake VB 29007 5195 14 into into IN 29007 5195 15 it -PRON- PRP 29007 5195 16 the the DT 29007 5195 17 semolina semolina NNP 29007 5195 18 and and CC 29007 5195 19 cook cook NN 29007 5195 20 for for IN 29007 5195 21 fifteen fifteen CD 29007 5195 22 minutes minute NNS 29007 5195 23 , , , 29007 5195 24 stirring stir VBG 29007 5195 25 occasionally occasionally RB 29007 5195 26 . . . 29007 5196 1 When when WRB 29007 5196 2 the the DT 29007 5196 3 semolina semolina NN 29007 5196 4 is be VBZ 29007 5196 5 cooked cook VBN 29007 5196 6 the the DT 29007 5196 7 soup soup NN 29007 5196 8 is be VBZ 29007 5196 9 ready ready JJ 29007 5196 10 . . . 29007 5197 1 If if IN 29007 5197 2 this this DT 29007 5197 3 soup soup NN 29007 5197 4 is be VBZ 29007 5197 5 used use VBN 29007 5197 6 for for IN 29007 5197 7 children child NNS 29007 5197 8 , , , 29007 5197 9 water water NN 29007 5197 10 may may MD 29007 5197 11 be be VB 29007 5197 12 substituted substitute VBN 29007 5197 13 for for IN 29007 5197 14 the the DT 29007 5197 15 meat meat NN 29007 5197 16 liquor liquor NN 29007 5197 17 if if IN 29007 5197 18 the the DT 29007 5197 19 latter latter NN 29007 5197 20 is be VBZ 29007 5197 21 not not RB 29007 5197 22 available available JJ 29007 5197 23 . . . 29007 5198 1 Bonne Bonne NNP 29007 5198 2 Femme Femme NNP 29007 5198 3 Soup Soup NNP 29007 5198 4 . . . 29007 5199 1 _ _ NNP 29007 5199 2 Ingredients_--2 Ingredients_--2 NNP 29007 5199 3 lettuces lettuce NNS 29007 5199 4 . . . 29007 5200 1 2 2 CD 29007 5200 2 leaves leave NNS 29007 5200 3 of of IN 29007 5200 4 sorrel sorrel NN 29007 5200 5 . . . 29007 5201 1 4 4 CD 29007 5201 2 sprigs sprig NNS 29007 5201 3 of of IN 29007 5201 4 taragon taragon NNP 29007 5201 5 . . . 29007 5202 1 2 2 CD 29007 5202 2 sprigs sprig NNS 29007 5202 3 of of IN 29007 5202 4 chervil chervil NN 29007 5202 5 . . . 29007 5203 1 Half half PDT 29007 5203 2 a a DT 29007 5203 3 cucumber cucumber NN 29007 5203 4 . . . 29007 5204 1 2 2 CD 29007 5204 2 pints pint NNS 29007 5204 3 of of IN 29007 5204 4 white white JJ 29007 5204 5 stock stock NN 29007 5204 6 . . . 29007 5205 1 The the DT 29007 5205 2 yolks yolk NNS 29007 5205 3 of of IN 29007 5205 4 3 3 CD 29007 5205 5 eggs egg NNS 29007 5205 6 . . . 29007 5206 1 ¼ ¼ NNP 29007 5206 2 of of IN 29007 5206 3 a a DT 29007 5206 4 pint pint NN 29007 5206 5 of of IN 29007 5206 6 cream cream NN 29007 5206 7 . . . 29007 5207 1 The the DT 29007 5207 2 crust crust NN 29007 5207 3 of of IN 29007 5207 4 a a DT 29007 5207 5 French french JJ 29007 5207 6 roll roll NN 29007 5207 7 . . . 29007 5208 1 ½ ½ JJ 29007 5208 2   _SP 29007 5208 3 oz oz UH 29007 5208 4 . . . 29007 5209 1 of of IN 29007 5209 2 butter butter NN 29007 5209 3 . . . 29007 5210 1 _ _ NNP 29007 5210 2 Method._--Wash Method._--Wash NNP 29007 5210 3 the the DT 29007 5210 4 lettuce lettuce NN 29007 5210 5 , , , 29007 5210 6 taragons taragon NNS 29007 5210 7 , , , 29007 5210 8 and and CC 29007 5210 9 chervil chervil NN 29007 5210 10 well well UH 29007 5210 11 , , , 29007 5210 12 and and CC 29007 5210 13 shred shre VBD 29007 5210 14 them -PRON- PRP 29007 5210 15 finely finely RB 29007 5210 16 . . . 29007 5211 1 Peel peel VB 29007 5211 2 the the DT 29007 5211 3 cucumber cucumber NN 29007 5211 4 , , , 29007 5211 5 and and CC 29007 5211 6 shred shre VBD 29007 5211 7 it -PRON- PRP 29007 5211 8 also also RB 29007 5211 9 finely finely RB 29007 5211 10 . . . 29007 5212 1 Melt melt VB 29007 5212 2 the the DT 29007 5212 3 butter butter NN 29007 5212 4 , , , 29007 5212 5 and and CC 29007 5212 6 gently gently RB 29007 5212 7 _ _ NNP 29007 5212 8 sauté sauté NN 29007 5212 9 _ _ NNP 29007 5212 10 the the DT 29007 5212 11 vegetables vegetable NNS 29007 5212 12 in in IN 29007 5212 13 it -PRON- PRP 29007 5212 14 for for IN 29007 5212 15 five five CD 29007 5212 16 minutes minute NNS 29007 5212 17 , , , 29007 5212 18 taking take VBG 29007 5212 19 care care NN 29007 5212 20 they -PRON- PRP 29007 5212 21 do do VBP 29007 5212 22 not not RB 29007 5212 23 discolour discolour VB 29007 5212 24 . . . 29007 5213 1 Boil boil VB 29007 5213 2 the the DT 29007 5213 3 stock stock NN 29007 5213 4 in in IN 29007 5213 5 another another DT 29007 5213 6 saucepan saucepan NN 29007 5213 7 , , , 29007 5213 8 and and CC 29007 5213 9 , , , 29007 5213 10 when when WRB 29007 5213 11 boiling boil VBG 29007 5213 12 , , , 29007 5213 13 pour pour VB 29007 5213 14 it -PRON- PRP 29007 5213 15 on on RP 29007 5213 16 to to IN 29007 5213 17 the the DT 29007 5213 18 vegetables vegetable NNS 29007 5213 19 . . . 29007 5214 1 Simmer simmer NN 29007 5214 2 gently gently RB 29007 5214 3 until until IN 29007 5214 4 the the DT 29007 5214 5 vegetables vegetable NNS 29007 5214 6 are be VBP 29007 5214 7 quite quite RB 29007 5214 8 tender tender JJ 29007 5214 9 . . . 29007 5215 1 Beat beat VB 29007 5215 2 the the DT 29007 5215 3 yolks yolk NNS 29007 5215 4 of of IN 29007 5215 5 the the DT 29007 5215 6 eggs egg NNS 29007 5215 7 with with IN 29007 5215 8 the the DT 29007 5215 9 cream cream NN 29007 5215 10 , , , 29007 5215 11 and and CC 29007 5215 12 when when WRB 29007 5215 13 the the DT 29007 5215 14 stock stock NN 29007 5215 15 has have VBZ 29007 5215 16 cooled cool VBN 29007 5215 17 a a DT 29007 5215 18 little little JJ 29007 5215 19 strain strain NN 29007 5215 20 them -PRON- PRP 29007 5215 21 through through IN 29007 5215 22 a a DT 29007 5215 23 hair hair NN 29007 5215 24 sieve sieve VB 29007 5215 25 into into IN 29007 5215 26 it -PRON- PRP 29007 5215 27 . . . 29007 5216 1 Put put VB 29007 5216 2 the the DT 29007 5216 3 stewpan stewpan NN 29007 5216 4 by by IN 29007 5216 5 the the DT 29007 5216 6 fire fire NN 29007 5216 7 , , , 29007 5216 8 and and CC 29007 5216 9 stir stir VB 29007 5216 10 until until IN 29007 5216 11 the the DT 29007 5216 12 eggs egg NNS 29007 5216 13 thicken thicken NNP 29007 5216 14 , , , 29007 5216 15 taking take VBG 29007 5216 16 care care NN 29007 5216 17 that that IN 29007 5216 18 the the DT 29007 5216 19 stock stock NN 29007 5216 20 does do VBZ 29007 5216 21 not not RB 29007 5216 22 boil boil VB 29007 5216 23 , , , 29007 5216 24 as as IN 29007 5216 25 that that DT 29007 5216 26 would would MD 29007 5216 27 curdle curdle VB 29007 5216 28 them -PRON- PRP 29007 5216 29 . . . 29007 5217 1 Add add VB 29007 5217 2 pepper pepper NN 29007 5217 3 and and CC 29007 5217 4 salt salt NN 29007 5217 5 to to IN 29007 5217 6 taste taste NN 29007 5217 7 , , , 29007 5217 8 and and CC 29007 5217 9 the the DT 29007 5217 10 soup soup NN 29007 5217 11 is be VBZ 29007 5217 12 ready ready JJ 29007 5217 13 . . . 29007 5218 1 The the DT 29007 5218 2 crust crust NN 29007 5218 3 of of IN 29007 5218 4 the the DT 29007 5218 5 French french JJ 29007 5218 6 roll roll NN 29007 5218 7 should should MD 29007 5218 8 be be VB 29007 5218 9 served serve VBN 29007 5218 10 in in IN 29007 5218 11 the the DT 29007 5218 12 soup soup NN 29007 5218 13 ; ; : 29007 5218 14 it -PRON- PRP 29007 5218 15 should should MD 29007 5218 16 be be VB 29007 5218 17 baked bake VBN 29007 5218 18 in in IN 29007 5218 19 the the DT 29007 5218 20 oven oven NN 29007 5218 21 and and CC 29007 5218 22 then then RB 29007 5218 23 cut cut VBD 29007 5218 24 into into IN 29007 5218 25 fancy fancy JJ 29007 5218 26 shapes shape NNS 29007 5218 27 . . . 29007 5219 1 Turnip Turnip NNP 29007 5219 2 Soup Soup NNP 29007 5219 3 . . . 29007 5220 1 _ _ NNP 29007 5220 2 Ingredients_--1 Ingredients_--1 NNP 29007 5220 3 quart quart NN 29007 5220 4 of of IN 29007 5220 5 stock stock NN 29007 5220 6 , , , 29007 5220 7 or or CC 29007 5220 8 the the DT 29007 5220 9 boilings boiling NNS 29007 5220 10 from from IN 29007 5220 11 mutton mutton NN 29007 5220 12 . . . 29007 5221 1 2 2 LS 29007 5221 2   _SP 29007 5221 3 lb lb XX 29007 5221 4 . . . 29007 5222 1 of of IN 29007 5222 2 turnips turnip NNS 29007 5222 3 . . . 29007 5223 1 1 1 CD 29007 5223 2 large large JJ 29007 5223 3 onion onion NN 29007 5223 4 . . . 29007 5224 1 ½ ½ JJ 29007 5224 2 pint pint NN 29007 5224 3 of of IN 29007 5224 4 cream cream NN 29007 5224 5 , , , 29007 5224 6 or or CC 29007 5224 7 good good JJ 29007 5224 8 milk milk NN 29007 5224 9 . . . 29007 5225 1 2 2 CD 29007 5225 2 large large JJ 29007 5225 3 slices slice NNS 29007 5225 4 of of IN 29007 5225 5 bread bread NN 29007 5225 6 . . . 29007 5226 1 Pepper pepper NN 29007 5226 2 and and CC 29007 5226 3 salt salt NN 29007 5226 4 to to IN 29007 5226 5 taste taste NN 29007 5226 6 . . . 29007 5227 1 _ _ NNP 29007 5227 2 Method._--Put Method._--Put NNP 29007 5227 3 the the DT 29007 5227 4 bread bread NN 29007 5227 5 to to TO 29007 5227 6 soak soak VB 29007 5227 7 in in IN 29007 5227 8 a a DT 29007 5227 9 little little JJ 29007 5227 10 cold cold JJ 29007 5227 11 stock stock NN 29007 5227 12 . . . 29007 5228 1 Pare pare VB 29007 5228 2 the the DT 29007 5228 3 turnips turnip NNS 29007 5228 4 and and CC 29007 5228 5 onions onion NNS 29007 5228 6 , , , 29007 5228 7 and and CC 29007 5228 8 cut cut VBD 29007 5228 9 them -PRON- PRP 29007 5228 10 in in IN 29007 5228 11 pieces piece NNS 29007 5228 12 . . . 29007 5229 1 Boil boil VB 29007 5229 2 them -PRON- PRP 29007 5229 3 gently gently RB 29007 5229 4 in in IN 29007 5229 5 the the DT 29007 5229 6 stock stock NN 29007 5229 7 , , , 29007 5229 8 adding add VBG 29007 5229 9 ( ( -LRB- 29007 5229 10 when when WRB 29007 5229 11 well well RB 29007 5229 12 soaked soak VBN 29007 5229 13 ) ) -RRB- 29007 5229 14 the the DT 29007 5229 15 bread bread NN 29007 5229 16 . . . 29007 5230 1 When when WRB 29007 5230 2 the the DT 29007 5230 3 turnips turnip NNS 29007 5230 4 are be VBP 29007 5230 5 cooked cook VBN 29007 5230 6 , , , 29007 5230 7 rub rub VB 29007 5230 8 the the DT 29007 5230 9 soup soup NN 29007 5230 10 through through IN 29007 5230 11 a a DT 29007 5230 12 wire wire NN 29007 5230 13 sieve sieve NN 29007 5230 14 . . . 29007 5231 1 Put put VB 29007 5231 2 it -PRON- PRP 29007 5231 3 again again RB 29007 5231 4 into into IN 29007 5231 5 the the DT 29007 5231 6 saucepan saucepan NN 29007 5231 7 . . . 29007 5232 1 Add add VB 29007 5232 2 to to IN 29007 5232 3 it -PRON- PRP 29007 5232 4 the the DT 29007 5232 5 cream cream NN 29007 5232 6 or or CC 29007 5232 7 milk milk NN 29007 5232 8 , , , 29007 5232 9 pepper pepper NN 29007 5232 10 and and CC 29007 5232 11 salt salt NN 29007 5232 12 to to IN 29007 5232 13 taste taste NN 29007 5232 14 ; ; : 29007 5232 15 and and CC 29007 5232 16 let let VB 29007 5232 17 it -PRON- PRP 29007 5232 18 well well RB 29007 5232 19 boil boil VB 29007 5232 20 up up RP 29007 5232 21 . . . 29007 5233 1 Serve serve VB 29007 5233 2 with with IN 29007 5233 3 fried fried JJ 29007 5233 4 or or CC 29007 5233 5 toasted toast VBN 29007 5233 6 _ _ NNP 29007 5233 7 croutons crouton NNS 29007 5233 8 _ _ NNP 29007 5233 9 of of IN 29007 5233 10 bread bread NN 29007 5233 11 . . . 29007 5234 1 Rabbit Rabbit NNP 29007 5234 2 Soup Soup NNP 29007 5234 3 . . . 29007 5235 1 _ _ NNP 29007 5235 2 Ingredients_--1 Ingredients_--1 NNP 29007 5235 3 large large JJ 29007 5235 4 rabbit rabbit NN 29007 5235 5 . . . 29007 5236 1 2 2 CD 29007 5236 2 quarts quart NNS 29007 5236 3 of of IN 29007 5236 4 water water NN 29007 5236 5 . . . 29007 5237 1 ½ ½ JJ 29007 5237 2 pint pint NN 29007 5237 3 of of IN 29007 5237 4 milk milk NN 29007 5237 5 or or CC 29007 5237 6 cream cream NN 29007 5237 7 . . . 29007 5238 1 2 2 CD 29007 5238 2 good good JJ 29007 5238 3 - - HYPH 29007 5238 4 sized sized JJ 29007 5238 5 onions onion NNS 29007 5238 6 . . . 29007 5239 1 _ _ NNP 29007 5239 2 Method._--Cut Method._--Cut NNP 29007 5239 3 the the DT 29007 5239 4 rabbit rabbit NN 29007 5239 5 into into IN 29007 5239 6 joints joint NNS 29007 5239 7 . . . 29007 5240 1 Put put VB 29007 5240 2 them -PRON- PRP 29007 5240 3 in in IN 29007 5240 4 a a DT 29007 5240 5 stewpan stewpan NN 29007 5240 6 with with IN 29007 5240 7 the the DT 29007 5240 8 onions onion NNS 29007 5240 9 sliced slice VBN 29007 5240 10 and and CC 29007 5240 11 the the DT 29007 5240 12 water water NN 29007 5240 13 . . . 29007 5241 1 Stew Stew NNP 29007 5241 2 very very RB 29007 5241 3 gently gently RB 29007 5241 4 for for IN 29007 5241 5 three three CD 29007 5241 6 hours hour NNS 29007 5241 7 . . . 29007 5242 1 Then then RB 29007 5242 2 strain strain VB 29007 5242 3 the the DT 29007 5242 4 stock stock NN 29007 5242 5 and and CC 29007 5242 6 remove remove VB 29007 5242 7 the the DT 29007 5242 8 fat fat NN 29007 5242 9 . . . 29007 5243 1 Put put VB 29007 5243 2 it -PRON- PRP 29007 5243 3 into into IN 29007 5243 4 a a DT 29007 5243 5 clean clean JJ 29007 5243 6 stewpan stewpan NN 29007 5243 7 and and CC 29007 5243 8 add add VB 29007 5243 9 a a DT 29007 5243 10 thickening thickening NN 29007 5243 11 of of IN 29007 5243 12 flour flour NN 29007 5243 13 , , , 29007 5243 14 taking take VBG 29007 5243 15 one one CD 29007 5243 16 ounce ounce NN 29007 5243 17 of of IN 29007 5243 18 flour flour NN 29007 5243 19 to to IN 29007 5243 20 every every DT 29007 5243 21 pint pint NN 29007 5243 22 of of IN 29007 5243 23 soup soup NN 29007 5243 24 . . . 29007 5244 1 Stir stir VB 29007 5244 2 and and CC 29007 5244 3 cook cook VB 29007 5244 4 well well RB 29007 5244 5 . . . 29007 5245 1 Add add VB 29007 5245 2 the the DT 29007 5245 3 milk milk NN 29007 5245 4 or or CC 29007 5245 5 cream cream NN 29007 5245 6 and and CC 29007 5245 7 boil boil VB 29007 5245 8 it -PRON- PRP 29007 5245 9 in in IN 29007 5245 10 the the DT 29007 5245 11 soup soup NN 29007 5245 12 . . . 29007 5246 1 Season season NN 29007 5246 2 with with IN 29007 5246 3 pepper pepper NN 29007 5246 4 and and CC 29007 5246 5 salt salt NN 29007 5246 6 to to IN 29007 5246 7 taste taste NN 29007 5246 8 , , , 29007 5246 9 and and CC 29007 5246 10 serve serve VB 29007 5246 11 with with IN 29007 5246 12 fried fried JJ 29007 5246 13 or or CC 29007 5246 14 toasted toasted JJ 29007 5246 15 bread bread NN 29007 5246 16 . . . 29007 5247 1 It -PRON- PRP 29007 5247 2 is be VBZ 29007 5247 3 an an DT 29007 5247 4 improvement improvement NN 29007 5247 5 to to IN 29007 5247 6 this this DT 29007 5247 7 soup soup NN 29007 5247 8 to to TO 29007 5247 9 cook cook VB 29007 5247 10 a a DT 29007 5247 11 ham ham NN 29007 5247 12 - - HYPH 29007 5247 13 bone bone NN 29007 5247 14 with with IN 29007 5247 15 the the DT 29007 5247 16 rabbit rabbit NN 29007 5247 17 , , , 29007 5247 18 or or CC 29007 5247 19 a a DT 29007 5247 20 slice slice NN 29007 5247 21 of of IN 29007 5247 22 lean lean JJ 29007 5247 23 pork pork NN 29007 5247 24 . . . 29007 5248 1 Hare Hare NNP 29007 5248 2 Soup Soup NNP 29007 5248 3 . . . 29007 5249 1 _ _ NNP 29007 5249 2 Ingredients_--1 Ingredients_--1 NNP 29007 5249 3 hare hare NNP 29007 5249 4 . . . 29007 5250 1 1 1 CD 29007 5250 2   _SP 29007 5250 3 lb lb XX 29007 5250 4 . . . 29007 5251 1 of of IN 29007 5251 2 gravy gravy NNP 29007 5251 3 beef beef NNP 29007 5251 4 . . . 29007 5252 1 1 1 CD 29007 5252 2 carrot carrot NNP 29007 5252 3 , , , 29007 5252 4 1 1 CD 29007 5252 5 turnip turnip NN 29007 5252 6 , , , 29007 5252 7 and and CC 29007 5252 8 1 1 CD 29007 5252 9 onion onion NN 29007 5252 10 . . . 29007 5253 1 1 1 CD 29007 5253 2 sprig sprig NNP 29007 5253 3 of of IN 29007 5253 4 parsley parsley NNP 29007 5253 5 , , , 29007 5253 6 thyme thyme NNS 29007 5253 7 , , , 29007 5253 8 and and CC 29007 5253 9 marjoram marjoram NNP 29007 5253 10 . . . 29007 5254 1 1 1 CD 29007 5254 2 bay bay NNP 29007 5254 3 leaf leaf NN 29007 5254 4 . . . 29007 5255 1 1 1 CD 29007 5255 2 dozen dozen NN 29007 5255 3 peppercorns peppercorns NNPS 29007 5255 4 . . . 29007 5256 1 1 1 CD 29007 5256 2 blade blade NN 29007 5256 3 of of IN 29007 5256 4 mace mace NN 29007 5256 5 and and CC 29007 5256 6 5 5 CD 29007 5256 7 cloves clove NNS 29007 5256 8 . . . 29007 5257 1 2 2 CD 29007 5257 2 or or CC 29007 5257 3 3 3 CD 29007 5257 4   _SP 29007 5257 5 oz oz UH 29007 5257 6 . . . 29007 5258 1 of of IN 29007 5258 2 butter butter NN 29007 5258 3 or or CC 29007 5258 4 dripping dripping NN 29007 5258 5 . . . 29007 5259 1 7 7 CD 29007 5259 2 pints pint NNS 29007 5259 3 of of IN 29007 5259 4 water water NN 29007 5259 5 . . . 29007 5260 1 _ _ NNP 29007 5260 2 Method._--Cut Method._--Cut NNP 29007 5260 3 the the DT 29007 5260 4 hare hare NN 29007 5260 5 into into IN 29007 5260 6 joints joint NNS 29007 5260 7 , , , 29007 5260 8 and and CC 29007 5260 9 the the DT 29007 5260 10 meat meat NN 29007 5260 11 into into IN 29007 5260 12 pieces piece NNS 29007 5260 13 , , , 29007 5260 14 and and CC 29007 5260 15 fry fry VB 29007 5260 16 them -PRON- PRP 29007 5260 17 in in IN 29007 5260 18 a a DT 29007 5260 19 stewpan stewpan NN 29007 5260 20 in in IN 29007 5260 21 the the DT 29007 5260 22 butter butter NN 29007 5260 23 or or CC 29007 5260 24 dripping dripping NN 29007 5260 25 . . . 29007 5261 1 Afterwards afterwards RB 29007 5261 2 fry fry VB 29007 5261 3 the the DT 29007 5261 4 vegetables vegetable NNS 29007 5261 5 in in IN 29007 5261 6 the the DT 29007 5261 7 same same JJ 29007 5261 8 fat fat NN 29007 5261 9 . . . 29007 5262 1 Then then RB 29007 5262 2 pour pour VB 29007 5262 3 in in IN 29007 5262 4 the the DT 29007 5262 5 water water NN 29007 5262 6 , , , 29007 5262 7 add add VB 29007 5262 8 the the DT 29007 5262 9 mace mace NN 29007 5262 10 and and CC 29007 5262 11 pepper pepper NN 29007 5262 12 - - HYPH 29007 5262 13 corns corn NNS 29007 5262 14 , , , 29007 5262 15 and and CC 29007 5262 16 simmer simmer NN 29007 5262 17 gently gently RB 29007 5262 18 from from IN 29007 5262 19 four four CD 29007 5262 20 to to TO 29007 5262 21 five five CD 29007 5262 22 hours hour NNS 29007 5262 23 . . . 29007 5263 1 Strain strain VB 29007 5263 2 the the DT 29007 5263 3 stock stock NN 29007 5263 4 and and CC 29007 5263 5 let let VB 29007 5263 6 it -PRON- PRP 29007 5263 7 get get VB 29007 5263 8 cold cold JJ 29007 5263 9 . . . 29007 5264 1 Remove remove VB 29007 5264 2 the the DT 29007 5264 3 fat fat NN 29007 5264 4 perfectly perfectly RB 29007 5264 5 , , , 29007 5264 6 and and CC 29007 5264 7 put put VBD 29007 5264 8 it -PRON- PRP 29007 5264 9 into into IN 29007 5264 10 a a DT 29007 5264 11 clean clean JJ 29007 5264 12 stewpan stewpan NN 29007 5264 13 on on IN 29007 5264 14 the the DT 29007 5264 15 fire fire NN 29007 5264 16 . . . 29007 5265 1 When when WRB 29007 5265 2 it -PRON- PRP 29007 5265 3 boils boil VBZ 29007 5265 4 stir stir VB 29007 5265 5 in in IN 29007 5265 6 a a DT 29007 5265 7 thickening thickening NN 29007 5265 8 of of IN 29007 5265 9 flour flour NN 29007 5265 10 , , , 29007 5265 11 using use VBG 29007 5265 12 one one CD 29007 5265 13 ounce ounce NN 29007 5265 14 of of IN 29007 5265 15 flour flour NN 29007 5265 16 to to IN 29007 5265 17 every every DT 29007 5265 18 pint pint NN 29007 5265 19 of of IN 29007 5265 20 soup soup NN 29007 5265 21 . . . 29007 5266 1 Cook cook VB 29007 5266 2 the the DT 29007 5266 3 flour flour NN 29007 5266 4 well well RB 29007 5266 5 , , , 29007 5266 6 and and CC 29007 5266 7 add add VB 29007 5266 8 a a DT 29007 5266 9 little little JJ 29007 5266 10 colouring colouring NN 29007 5266 11 if if IN 29007 5266 12 necessary necessary JJ 29007 5266 13 . . . 29007 5267 1 Season season NN 29007 5267 2 to to TO 29007 5267 3 taste taste VB 29007 5267 4 , , , 29007 5267 5 and and CC 29007 5267 6 , , , 29007 5267 7 just just RB 29007 5267 8 before before IN 29007 5267 9 serving serve VBG 29007 5267 10 , , , 29007 5267 11 pour pour VB 29007 5267 12 in in IN 29007 5267 13 two two CD 29007 5267 14 glasses glass NNS 29007 5267 15 of of IN 29007 5267 16 port port NN 29007 5267 17 wine wine NN 29007 5267 18 . . . 29007 5268 1 Some some DT 29007 5268 2 forcemeat forcemeat NN 29007 5268 3 balls ball NNS 29007 5268 4 should should MD 29007 5268 5 be be VB 29007 5268 6 served serve VBN 29007 5268 7 in in IN 29007 5268 8 the the DT 29007 5268 9 soup soup NN 29007 5268 10 . . . 29007 5269 1 Make make VB 29007 5269 2 them -PRON- PRP 29007 5269 3 with with IN 29007 5269 4 veal veal NN 29007 5269 5 forcemeat forcemeat NN 29007 5269 6 , , , 29007 5269 7 mixed mix VBN 29007 5269 8 with with IN 29007 5269 9 the the DT 29007 5269 10 liver liver NN 29007 5269 11 of of IN 29007 5269 12 the the DT 29007 5269 13 hare hare NN 29007 5269 14 finely finely RB 29007 5269 15 chopped chop VBD 29007 5269 16 , , , 29007 5269 17 and and CC 29007 5269 18 bake bake VB 29007 5269 19 them -PRON- PRP 29007 5269 20 in in IN 29007 5269 21 the the DT 29007 5269 22 oven oven NN 29007 5269 23 . . . 29007 5270 1 Mulligatawny Mulligatawny NNP 29007 5270 2 Soup Soup NNP 29007 5270 3 . . . 29007 5271 1 _ _ NNP 29007 5271 2 Ingredients_--1 Ingredients_--1 NNP 29007 5271 3 rabbit rabbit NN 29007 5271 4 or or CC 29007 5271 5 chicken chicken NN 29007 5271 6 . . . 29007 5272 1 2 2 CD 29007 5272 2 quarts quart NNS 29007 5272 3 of of IN 29007 5272 4 second second JJ 29007 5272 5 stock stock NN 29007 5272 6 . . . 29007 5273 1 1 1 CD 29007 5273 2 onion onion NN 29007 5273 3 . . . 29007 5274 1 1 1 CD 29007 5274 2 apple apple NN 29007 5274 3 . . . 29007 5275 1 2 2 CD 29007 5275 2 tablespoonfuls tablespoonful NNS 29007 5275 3 of of IN 29007 5275 4 curry curry NN 29007 5275 5 powder powder NN 29007 5275 6 . . . 29007 5276 1 ½ ½ JJ 29007 5276 2 pint pint NN 29007 5276 3 of of IN 29007 5276 4 cream cream NN 29007 5276 5 . . . 29007 5277 1 2 2 LS 29007 5277 2   _SP 29007 5277 3 oz oz UH 29007 5277 4 . . . 29007 5278 1 of of IN 29007 5278 2 butter butter NN 29007 5278 3 or or CC 29007 5278 4 dripping dripping NN 29007 5278 5 . . . 29007 5279 1 A a DT 29007 5279 2 few few JJ 29007 5279 3 drops drop NNS 29007 5279 4 of of IN 29007 5279 5 lemon lemon NN 29007 5279 6 juice juice NN 29007 5279 7 . . . 29007 5280 1 _ _ NNP 29007 5280 2 Method._--Cut Method._--Cut NNP 29007 5280 3 the the DT 29007 5280 4 rabbit rabbit NN 29007 5280 5 , , , 29007 5280 6 or or CC 29007 5280 7 chicken chicken NN 29007 5280 8 , , , 29007 5280 9 into into IN 29007 5280 10 joints joint NNS 29007 5280 11 , , , 29007 5280 12 and and CC 29007 5280 13 fry fry VB 29007 5280 14 them -PRON- PRP 29007 5280 15 in in IN 29007 5280 16 the the DT 29007 5280 17 butter butter NN 29007 5280 18 or or CC 29007 5280 19 dripping dripping NN 29007 5280 20 . . . 29007 5281 1 Remove remove VB 29007 5281 2 them -PRON- PRP 29007 5281 3 when when WRB 29007 5281 4 nicely nicely RB 29007 5281 5 browned brown VBN 29007 5281 6 , , , 29007 5281 7 and and CC 29007 5281 8 fry fry VB 29007 5281 9 the the DT 29007 5281 10 apple apple NN 29007 5281 11 and and CC 29007 5281 12 onion onion NN 29007 5281 13 . . . 29007 5282 1 Then then RB 29007 5282 2 put put VB 29007 5282 3 the the DT 29007 5282 4 apple apple NN 29007 5282 5 , , , 29007 5282 6 onion onion NN 29007 5282 7 , , , 29007 5282 8 and and CC 29007 5282 9 meat meat NN 29007 5282 10 into into IN 29007 5282 11 a a DT 29007 5282 12 stewpan stewpan NN 29007 5282 13 , , , 29007 5282 14 with with IN 29007 5282 15 the the DT 29007 5282 16 stock stock NN 29007 5282 17 , , , 29007 5282 18 which which WDT 29007 5282 19 should should MD 29007 5282 20 be be VB 29007 5282 21 mixed mix VBN 29007 5282 22 with with IN 29007 5282 23 the the DT 29007 5282 24 curry curry NN 29007 5282 25 powder powder NN 29007 5282 26 . . . 29007 5283 1 Simmer simmer JJ 29007 5283 2 very very RB 29007 5283 3 gently gently RB 29007 5283 4 for for IN 29007 5283 5 an an DT 29007 5283 6 hour hour NN 29007 5283 7 and and CC 29007 5283 8 a a DT 29007 5283 9 half half NN 29007 5283 10 , , , 29007 5283 11 until until IN 29007 5283 12 the the DT 29007 5283 13 meat meat NN 29007 5283 14 is be VBZ 29007 5283 15 tender tender JJ 29007 5283 16 . . . 29007 5284 1 Then then RB 29007 5284 2 remove remove VB 29007 5284 3 the the DT 29007 5284 4 meat meat NN 29007 5284 5 from from IN 29007 5284 6 the the DT 29007 5284 7 stock stock NN 29007 5284 8 , , , 29007 5284 9 and and CC 29007 5284 10 cut cut VBD 29007 5284 11 it -PRON- PRP 29007 5284 12 into into IN 29007 5284 13 neat neat JJ 29007 5284 14 pieces piece NNS 29007 5284 15 , , , 29007 5284 16 convenient convenient JJ 29007 5284 17 for for IN 29007 5284 18 serving serve VBG 29007 5284 19 in in IN 29007 5284 20 the the DT 29007 5284 21 soup soup NN 29007 5284 22 , , , 29007 5284 23 removing remove VBG 29007 5284 24 all all PDT 29007 5284 25 the the DT 29007 5284 26 bone bone NN 29007 5284 27 . . . 29007 5285 1 Thicken Thicken NNP 29007 5285 2 the the DT 29007 5285 3 soup soup NN 29007 5285 4 with with IN 29007 5285 5 flour flour NN 29007 5285 6 , , , 29007 5285 7 using use VBG 29007 5285 8 about about RB 29007 5285 9 one one CD 29007 5285 10 ounce ounce NN 29007 5285 11 to to IN 29007 5285 12 every every DT 29007 5285 13 pint pint NN 29007 5285 14 of of IN 29007 5285 15 stock stock NN 29007 5285 16 . . . 29007 5286 1 Boil boil VB 29007 5286 2 the the DT 29007 5286 3 flour flour NN 29007 5286 4 well well RB 29007 5286 5 in in IN 29007 5286 6 the the DT 29007 5286 7 stock stock NN 29007 5286 8 , , , 29007 5286 9 and and CC 29007 5286 10 then then RB 29007 5286 11 rub rub VB 29007 5286 12 the the DT 29007 5286 13 soup soup NN 29007 5286 14 through through IN 29007 5286 15 a a DT 29007 5286 16 wire wire NN 29007 5286 17 sieve sieve NN 29007 5286 18 . . . 29007 5287 1 Put put VB 29007 5287 2 it -PRON- PRP 29007 5287 3 into into IN 29007 5287 4 a a DT 29007 5287 5 stewpan stewpan NN 29007 5287 6 , , , 29007 5287 7 add add VB 29007 5287 8 the the DT 29007 5287 9 cream cream NN 29007 5287 10 , , , 29007 5287 11 and and CC 29007 5287 12 let let VB 29007 5287 13 it -PRON- PRP 29007 5287 14 boil boil VB 29007 5287 15 in in IN 29007 5287 16 the the DT 29007 5287 17 soup soup NN 29007 5287 18 . . . 29007 5288 1 Put put VB 29007 5288 2 in in RP 29007 5288 3 the the DT 29007 5288 4 pieces piece NNS 29007 5288 5 of of IN 29007 5288 6 meat meat NN 29007 5288 7 ; ; , 29007 5288 8 and and CC 29007 5288 9 , , , 29007 5288 10 just just RB 29007 5288 11 before before IN 29007 5288 12 serving serve VBG 29007 5288 13 , , , 29007 5288 14 add add VB 29007 5288 15 a a DT 29007 5288 16 squeeze squeeze NN 29007 5288 17 of of IN 29007 5288 18 lemon lemon NN 29007 5288 19 juice juice NN 29007 5288 20 . . . 29007 5289 1 Serve serve VB 29007 5289 2 nicely nicely RB 29007 5289 3 boiled boil VBN 29007 5289 4 rice rice NN 29007 5289 5 with with IN 29007 5289 6 this this DT 29007 5289 7 soup soup NN 29007 5289 8 ( ( -LRB- 29007 5289 9 _ _ NNP 29007 5289 10 see see VBP 29007 5289 11 _ _ NNP 29007 5289 12 Rice Rice NNP 29007 5289 13 for for IN 29007 5289 14 Curry Curry NNP 29007 5289 15 ) ) -RRB- 29007 5289 16 . . . 29007 5290 1 Parsnip Parsnip NNP 29007 5290 2 Soup Soup NNP 29007 5290 3 . . . 29007 5291 1 _ _ NNP 29007 5291 2 Ingredients_--2 Ingredients_--2 NNP 29007 5291 3 quarts quart NNS 29007 5291 4 of of IN 29007 5291 5 stock stock NN 29007 5291 6 . . . 29007 5292 1 2 2 LS 29007 5292 2   _SP 29007 5292 3 lb lb XX 29007 5292 4 . . . 29007 5293 1 of of IN 29007 5293 2 parsnips parsnip NNS 29007 5293 3 . . . 29007 5294 1 If if IN 29007 5294 2 possible possible JJ 29007 5294 3 , , , 29007 5294 4 ½ ½ JJ 29007 5294 5 pint pint NN 29007 5294 6 of of IN 29007 5294 7 cream cream NN 29007 5294 8 . . . 29007 5295 1 Pepper pepper NN 29007 5295 2 and and CC 29007 5295 3 salt salt NN 29007 5295 4 to to IN 29007 5295 5 taste taste NN 29007 5295 6 . . . 29007 5296 1 _ _ NNP 29007 5296 2 Method._--Slice method._--slice CD 29007 5296 3 the the DT 29007 5296 4 parsnips parsnip NNS 29007 5296 5 and and CC 29007 5296 6 put put VB 29007 5296 7 them -PRON- PRP 29007 5296 8 into into IN 29007 5296 9 boiling boil VBG 29007 5296 10 stock stock NN 29007 5296 11 . . . 29007 5297 1 Simmer simmer VB 29007 5297 2 them -PRON- PRP 29007 5297 3 for for IN 29007 5297 4 one one CD 29007 5297 5 hour hour NN 29007 5297 6 , , , 29007 5297 7 or or CC 29007 5297 8 more more JJR 29007 5297 9 , , , 29007 5297 10 until until IN 29007 5297 11 quite quite RB 29007 5297 12 tender tender NN 29007 5297 13 . . . 29007 5298 1 Then then RB 29007 5298 2 rub rub VB 29007 5298 3 the the DT 29007 5298 4 soup soup NN 29007 5298 5 through through IN 29007 5298 6 a a DT 29007 5298 7 wire wire NN 29007 5298 8 sieve sieve NN 29007 5298 9 . . . 29007 5299 1 Add add VB 29007 5299 2 the the DT 29007 5299 3 cream cream NN 29007 5299 4 to to IN 29007 5299 5 it -PRON- PRP 29007 5299 6 , , , 29007 5299 7 and and CC 29007 5299 8 pepper pepper NN 29007 5299 9 and and CC 29007 5299 10 salt salt NN 29007 5299 11 to to IN 29007 5299 12 taste taste NN 29007 5299 13 . . . 29007 5300 1 Put put VB 29007 5300 2 it -PRON- PRP 29007 5300 3 into into IN 29007 5300 4 a a DT 29007 5300 5 clean clean JJ 29007 5300 6 stewpan stewpan NN 29007 5300 7 . . . 29007 5301 1 Boil boil VB 29007 5301 2 up up RP 29007 5301 3 once once RB 29007 5301 4 more more RBR 29007 5301 5 and and CC 29007 5301 6 it -PRON- PRP 29007 5301 7 is be VBZ 29007 5301 8 ready ready JJ 29007 5301 9 . . . 29007 5302 1 Serve serve VB 29007 5302 2 with with IN 29007 5302 3 fried fried JJ 29007 5302 4 _ _ NNP 29007 5302 5 croutons crouton NNS 29007 5302 6 _ _ NNP 29007 5302 7 of of IN 29007 5302 8 bread bread NN 29007 5302 9 . . . 29007 5303 1 Red Red NNP 29007 5303 2 Lentil Lentil NNP 29007 5303 3 Soup Soup NNP 29007 5303 4 . . . 29007 5304 1 _ _ NNP 29007 5304 2 Ingredients_--1 Ingredients_--1 NNP 29007 5304 3 pint pint NN 29007 5304 4 of of IN 29007 5304 5 Egyptian egyptian JJ 29007 5304 6 lentils lentil NNS 29007 5304 7 . . . 29007 5305 1 1 1 CD 29007 5305 2 large large JJ 29007 5305 3 carrot carrot NN 29007 5305 4 . . . 29007 5306 1 3 3 CD 29007 5306 2 onions onion NNS 29007 5306 3 . . . 29007 5307 1 2 2 LS 29007 5307 2   _SP 29007 5307 3 lb lb XX 29007 5307 4 . . . 29007 5308 1 of of IN 29007 5308 2 parsnips parsnip NNS 29007 5308 3 . . . 29007 5309 1 1 1 CD 29007 5309 2 sprig sprig NNP 29007 5309 3 of of IN 29007 5309 4 parsley parsley NNP 29007 5309 5 . . . 29007 5310 1 2 2 CD 29007 5310 2 or or CC 29007 5310 3 3 3 CD 29007 5310 4 large large JJ 29007 5310 5 crusts crust NNS 29007 5310 6 of of IN 29007 5310 7 bread bread NN 29007 5310 8 . . . 29007 5311 1 2 2 CD 29007 5311 2 quarts quart NNS 29007 5311 3 of of IN 29007 5311 4 water water NN 29007 5311 5 . . . 29007 5312 1 Pepper pepper NN 29007 5312 2 and and CC 29007 5312 3 salt salt NN 29007 5312 4 to to IN 29007 5312 5 taste taste NN 29007 5312 6 . . . 29007 5313 1 _ _ NNP 29007 5313 2 Method._--Wash Method._--Wash NNP 29007 5313 3 the the DT 29007 5313 4 lentils lentil NNS 29007 5313 5 well well RB 29007 5313 6 . . . 29007 5314 1 Boil Boil NNP 29007 5314 2 with with IN 29007 5314 3 the the DT 29007 5314 4 vegetables vegetable NNS 29007 5314 5 , , , 29007 5314 6 cut cut VBN 29007 5314 7 in in IN 29007 5314 8 slices slice NNS 29007 5314 9 , , , 29007 5314 10 and and CC 29007 5314 11 the the DT 29007 5314 12 bread bread NN 29007 5314 13 , , , 29007 5314 14 for for IN 29007 5314 15 two two CD 29007 5314 16 hours hour NNS 29007 5314 17 or or CC 29007 5314 18 more more JJR 29007 5314 19 ; ; : 29007 5314 20 stirring stir VBG 29007 5314 21 occasionally occasionally RB 29007 5314 22 when when WRB 29007 5314 23 the the DT 29007 5314 24 lentils lentil NNS 29007 5314 25 are be VBP 29007 5314 26 nearly nearly RB 29007 5314 27 cooked cook VBN 29007 5314 28 , , , 29007 5314 29 as as IN 29007 5314 30 they -PRON- PRP 29007 5314 31 are be VBP 29007 5314 32 apt apt JJ 29007 5314 33 to to TO 29007 5314 34 stick stick VB 29007 5314 35 to to IN 29007 5314 36 the the DT 29007 5314 37 bottom bottom NN 29007 5314 38 of of IN 29007 5314 39 the the DT 29007 5314 40 saucepan saucepan NN 29007 5314 41 and and CC 29007 5314 42 burn burn NN 29007 5314 43 . . . 29007 5315 1 Rub rub VB 29007 5315 2 the the DT 29007 5315 3 soup soup NN 29007 5315 4 through through IN 29007 5315 5 a a DT 29007 5315 6 wire wire NN 29007 5315 7 sieve sieve NN 29007 5315 8 , , , 29007 5315 9 adding add VBG 29007 5315 10 pepper pepper NN 29007 5315 11 and and CC 29007 5315 12 salt salt NN 29007 5315 13 to to IN 29007 5315 14 taste taste NN 29007 5315 15 . . . 29007 5316 1 Make make VB 29007 5316 2 it -PRON- PRP 29007 5316 3 hot hot JJ 29007 5316 4 again again RB 29007 5316 5 , , , 29007 5316 6 stirring stir VBG 29007 5316 7 all all PDT 29007 5316 8 the the DT 29007 5316 9 time time NN 29007 5316 10 , , , 29007 5316 11 and and CC 29007 5316 12 it -PRON- PRP 29007 5316 13 is be VBZ 29007 5316 14 ready ready JJ 29007 5316 15 to to TO 29007 5316 16 serve serve VB 29007 5316 17 . . . 29007 5317 1 Mock Mock NNP 29007 5317 2 - - HYPH 29007 5317 3 Turtle Turtle NNP 29007 5317 4 Soup Soup NNP 29007 5317 5 . . . 29007 5318 1 _ _ XX 29007 5318 2 Ingredients_--Half ingredients_--half PDT 29007 5318 3 a a DT 29007 5318 4 calf calf NN 29007 5318 5 's 's POS 29007 5318 6 head head NN 29007 5318 7 . . . 29007 5319 1 3 3 LS 29007 5319 2   _SP 29007 5319 3 oz oz UH 29007 5319 4 . . . 29007 5320 1 of of IN 29007 5320 2 butter butter NN 29007 5320 3 . . . 29007 5321 1 1 1 CD 29007 5321 2 shalot shalot NN 29007 5321 3 . . . 29007 5322 1 Half half JJ 29007 5322 2 - - HYPH 29007 5322 3 a a DT 29007 5322 4 - - HYPH 29007 5322 5 dozen dozen NN 29007 5322 6 mushrooms mushroom NNS 29007 5322 7 . . . 29007 5323 1 1 1 CD 29007 5323 2 carrot carrot NN 29007 5323 3 . . . 29007 5324 1 ½ ½ VB 29007 5324 2 a a DT 29007 5324 3 head head NN 29007 5324 4 of of IN 29007 5324 5 celery celery NN 29007 5324 6 . . . 29007 5325 1 1 1 CD 29007 5325 2 leek leek NN 29007 5325 3 . . . 29007 5326 1 1 1 CD 29007 5326 2 onion onion NN 29007 5326 3 . . . 29007 5327 1 1 1 CD 29007 5327 2 small small JJ 29007 5327 3 turnip turnip NN 29007 5327 4 . . . 29007 5328 1 1 1 CD 29007 5328 2 sprig sprig NNP 29007 5328 3 of of IN 29007 5328 4 parsley parsley NNP 29007 5328 5 , , , 29007 5328 6 thyme thyme NNS 29007 5328 7 , , , 29007 5328 8 and and CC 29007 5328 9 marjoram marjoram NNP 29007 5328 10 . . . 29007 5329 1 1 1 CD 29007 5329 2 bay bay NNP 29007 5329 3 leaf leaf NN 29007 5329 4 . . . 29007 5330 1 1 1 CD 29007 5330 2 blade blade NN 29007 5330 3 of of IN 29007 5330 4 mace mace NN 29007 5330 5 . . . 29007 5331 1 5 5 CD 29007 5331 2 cloves clove NNS 29007 5331 3 . . . 29007 5332 1 3 3 LS 29007 5332 2   _SP 29007 5332 3 oz oz UH 29007 5332 4 . . . 29007 5333 1 of of IN 29007 5333 2 flour flour NN 29007 5333 3 . . . 29007 5334 1 2 2 CD 29007 5334 2 wineglasses wineglass NNS 29007 5334 3 of of IN 29007 5334 4 sherry sherry NN 29007 5334 5 . . . 29007 5335 1 1 1 CD 29007 5335 2 dozen dozen NN 29007 5335 3 forcemeat forcemeat NN 29007 5335 4 balls ball NNS 29007 5335 5 . . . 29007 5336 1 4 4 CD 29007 5336 2 quarts quart NNS 29007 5336 3 of of IN 29007 5336 4 water water NN 29007 5336 5 . . . 29007 5337 1 ¼ ¼ NNP 29007 5337 2   _SP 29007 5337 3 lb lb XX 29007 5337 4 . . . 29007 5338 1 of of IN 29007 5338 2 ham ham NNP 29007 5338 3 . . . 29007 5339 1 Pepper pepper NN 29007 5339 2 and and CC 29007 5339 3 salt salt NN 29007 5339 4 to to IN 29007 5339 5 taste taste NN 29007 5339 6 . . . 29007 5340 1 _ _ NNP 29007 5340 2 Method._--Wash Method._--Wash NNP 29007 5340 3 the the DT 29007 5340 4 calf calf NN 29007 5340 5 's 's POS 29007 5340 6 head head NN 29007 5340 7 thoroughly thoroughly RB 29007 5340 8 . . . 29007 5341 1 Cut cut VB 29007 5341 2 all all PDT 29007 5341 3 the the DT 29007 5341 4 flesh flesh NN 29007 5341 5 from from IN 29007 5341 6 the the DT 29007 5341 7 bones bone NNS 29007 5341 8 and and CC 29007 5341 9 tie tie VB 29007 5341 10 it -PRON- PRP 29007 5341 11 in in IN 29007 5341 12 a a DT 29007 5341 13 cloth cloth NN 29007 5341 14 . . . 29007 5342 1 Put put VB 29007 5342 2 it -PRON- PRP 29007 5342 3 , , , 29007 5342 4 with with IN 29007 5342 5 the the DT 29007 5342 6 bones bone NNS 29007 5342 7 and and CC 29007 5342 8 water water NN 29007 5342 9 , , , 29007 5342 10 into into IN 29007 5342 11 a a DT 29007 5342 12 large large JJ 29007 5342 13 saucepan saucepan NN 29007 5342 14 and and CC 29007 5342 15 let let VB 29007 5342 16 it -PRON- PRP 29007 5342 17 simmer simmer VB 29007 5342 18 gently gently RB 29007 5342 19 , , , 29007 5342 20 stirring stir VBG 29007 5342 21 occasionally occasionally RB 29007 5342 22 for for IN 29007 5342 23 three three CD 29007 5342 24 and and CC 29007 5342 25 a a DT 29007 5342 26 half half NN 29007 5342 27 hours hour NNS 29007 5342 28 . . . 29007 5343 1 Then then RB 29007 5343 2 take take VB 29007 5343 3 out out RP 29007 5343 4 the the DT 29007 5343 5 calf calf NN 29007 5343 6 's 's POS 29007 5343 7 head head NN 29007 5343 8 and and CC 29007 5343 9 strain strain VB 29007 5343 10 the the DT 29007 5343 11 stock stock NN 29007 5343 12 into into IN 29007 5343 13 a a DT 29007 5343 14 clean clean JJ 29007 5343 15 pan pan NN 29007 5343 16 . . . 29007 5344 1 Let let VB 29007 5344 2 it -PRON- PRP 29007 5344 3 get get VB 29007 5344 4 cold cold JJ 29007 5344 5 , , , 29007 5344 6 and and CC 29007 5344 7 then then RB 29007 5344 8 carefully carefully RB 29007 5344 9 remove remove VB 29007 5344 10 all all PDT 29007 5344 11 the the DT 29007 5344 12 fat fat NN 29007 5344 13 . . . 29007 5345 1 Then then RB 29007 5345 2 put put VB 29007 5345 3 the the DT 29007 5345 4 butter butter NN 29007 5345 5 into into IN 29007 5345 6 a a DT 29007 5345 7 stewpan stewpan NN 29007 5345 8 , , , 29007 5345 9 and and CC 29007 5345 10 fry fry VB 29007 5345 11 in in IN 29007 5345 12 it -PRON- PRP 29007 5345 13 the the DT 29007 5345 14 ham ham NNP 29007 5345 15 and and CC 29007 5345 16 vegetables vegetable NNS 29007 5345 17 , , , 29007 5345 18 cut cut VBN 29007 5345 19 into into IN 29007 5345 20 slices slice NNS 29007 5345 21 , , , 29007 5345 22 with with IN 29007 5345 23 the the DT 29007 5345 24 herbs herb NNS 29007 5345 25 , , , 29007 5345 26 mace mace NN 29007 5345 27 , , , 29007 5345 28 cloves clove NNS 29007 5345 29 , , , 29007 5345 30 & & CC 29007 5345 31 c. c. NNP 29007 5345 32 When when WRB 29007 5345 33 they -PRON- PRP 29007 5345 34 are be VBP 29007 5345 35 fried fry VBN 29007 5345 36 , , , 29007 5345 37 put put VBN 29007 5345 38 in in IN 29007 5345 39 the the DT 29007 5345 40 flour flour NN 29007 5345 41 and and CC 29007 5345 42 fry fry NN 29007 5345 43 till till IN 29007 5345 44 a a DT 29007 5345 45 light light JJ 29007 5345 46 brown brown NN 29007 5345 47 , , , 29007 5345 48 stirring stir VBG 29007 5345 49 it -PRON- PRP 29007 5345 50 to to TO 29007 5345 51 keep keep VB 29007 5345 52 it -PRON- PRP 29007 5345 53 from from IN 29007 5345 54 burning burn VBG 29007 5345 55 . . . 29007 5346 1 Then then RB 29007 5346 2 pour pour VB 29007 5346 3 in in IN 29007 5346 4 the the DT 29007 5346 5 stock stock NN 29007 5346 6 and and CC 29007 5346 7 stir stir VB 29007 5346 8 until until IN 29007 5346 9 it -PRON- PRP 29007 5346 10 boils boil VBZ 29007 5346 11 . . . 29007 5347 1 Add add VB 29007 5347 2 pepper pepper NN 29007 5347 3 and and CC 29007 5347 4 salt salt NN 29007 5347 5 to to IN 29007 5347 6 taste taste NN 29007 5347 7 ; ; : 29007 5347 8 put put VB 29007 5347 9 it -PRON- PRP 29007 5347 10 by by IN 29007 5347 11 the the DT 29007 5347 12 side side NN 29007 5347 13 of of IN 29007 5347 14 the the DT 29007 5347 15 fire fire NN 29007 5347 16 to to TO 29007 5347 17 simmer simmer VB 29007 5347 18 for for IN 29007 5347 19 half half PDT 29007 5347 20 an an DT 29007 5347 21 hour hour NN 29007 5347 22 . . . 29007 5348 1 Remove remove VB 29007 5348 2 all all DT 29007 5348 3 scum scum NN 29007 5348 4 , , , 29007 5348 5 or or CC 29007 5348 6 fat fat NN 29007 5348 7 , , , 29007 5348 8 as as IN 29007 5348 9 it -PRON- PRP 29007 5348 10 rises rise VBZ 29007 5348 11 . . . 29007 5349 1 Then then RB 29007 5349 2 strain strain VB 29007 5349 3 the the DT 29007 5349 4 stock stock NN 29007 5349 5 into into IN 29007 5349 6 another another DT 29007 5349 7 stewpan stewpan NN 29007 5349 8 . . . 29007 5350 1 Cut cut NN 29007 5350 2 part part NN 29007 5350 3 of of IN 29007 5350 4 the the DT 29007 5350 5 calf calf NN 29007 5350 6 's 's POS 29007 5350 7 head head NN 29007 5350 8 into into IN 29007 5350 9 neat neat JJ 29007 5350 10 pieces piece NNS 29007 5350 11 and and CC 29007 5350 12 add add VB 29007 5350 13 it -PRON- PRP 29007 5350 14 to to IN 29007 5350 15 the the DT 29007 5350 16 stock stock NN 29007 5350 17 . . . 29007 5351 1 Pour pour VB 29007 5351 2 in in IN 29007 5351 3 the the DT 29007 5351 4 sherry sherry NN 29007 5351 5 and and CC 29007 5351 6 lemon lemon NN 29007 5351 7 juice juice NN 29007 5351 8 , , , 29007 5351 9 and and CC 29007 5351 10 add add VB 29007 5351 11 the the DT 29007 5351 12 forcemeat forcemeat NN 29007 5351 13 balls ball NNS 29007 5351 14 . . . 29007 5352 1 Let let VB 29007 5352 2 the the DT 29007 5352 3 soup soup NN 29007 5352 4 just just RB 29007 5352 5 come come VB 29007 5352 6 to to IN 29007 5352 7 the the DT 29007 5352 8 boil boil NN 29007 5352 9 , , , 29007 5352 10 and and CC 29007 5352 11 it -PRON- PRP 29007 5352 12 is be VBZ 29007 5352 13 ready ready JJ 29007 5352 14 for for IN 29007 5352 15 serving serve VBG 29007 5352 16 . . . 29007 5353 1 The the DT 29007 5353 2 forcemeat forcemeat NN 29007 5353 3 balls ball NNS 29007 5353 4 should should MD 29007 5353 5 be be VB 29007 5353 6 made make VBN 29007 5353 7 of of IN 29007 5353 8 veal veal NN 29007 5353 9 stuffing stuffing NN 29007 5353 10 , , , 29007 5353 11 and and CC 29007 5353 12 should should MD 29007 5353 13 be be VB 29007 5353 14 either either CC 29007 5353 15 fried fry VBN 29007 5353 16 or or CC 29007 5353 17 baked baked JJ 29007 5353 18 . . . 29007 5354 1 They -PRON- PRP 29007 5354 2 should should MD 29007 5354 3 not not RB 29007 5354 4 be be VB 29007 5354 5 too too RB 29007 5354 6 large large JJ 29007 5354 7 . . . 29007 5355 1 It -PRON- PRP 29007 5355 2 is be VBZ 29007 5355 3 better well JJR 29007 5355 4 to to TO 29007 5355 5 make make VB 29007 5355 6 this this DT 29007 5355 7 soup soup NN 29007 5355 8 the the DT 29007 5355 9 day day NN 29007 5355 10 before before IN 29007 5355 11 it -PRON- PRP 29007 5355 12 is be VBZ 29007 5355 13 wanted want VBN 29007 5355 14 . . . 29007 5356 1 Pot Pot NNP 29007 5356 2 - - HYPH 29007 5356 3 au au NNP 29007 5356 4 - - HYPH 29007 5356 5 Feu Feu NNP 29007 5356 6 . . . 29007 5357 1 _ _ NNP 29007 5357 2 Ingredients_--4 Ingredients_--4 NNP 29007 5357 3   _SP 29007 5357 4 lb lb XX 29007 5357 5 . . . 29007 5358 1 of of IN 29007 5358 2 sticking sticking NN 29007 5358 3 of of IN 29007 5358 4 beef beef NN 29007 5358 5 , , , 29007 5358 6 or or CC 29007 5358 7 4 4 CD 29007 5358 8   _SP 29007 5358 9 lb lb XX 29007 5358 10 . . . 29007 5359 1 of of IN 29007 5359 2 ox ox NNP 29007 5359 3 cheek cheek NN 29007 5359 4 without without IN 29007 5359 5 the the DT 29007 5359 6 bone bone NN 29007 5359 7 . . . 29007 5360 1 2 2 CD 29007 5360 2 large large JJ 29007 5360 3 carrots carrot NNS 29007 5360 4 . . . 29007 5361 1 1 1 CD 29007 5361 2 head head NN 29007 5361 3 of of IN 29007 5361 4 celery celery NN 29007 5361 5 . . . 29007 5362 1 3 3 CD 29007 5362 2 onions onion NNS 29007 5362 3 . . . 29007 5363 1 2 2 CD 29007 5363 2 turnips turnip NNS 29007 5363 3 . . . 29007 5364 1 3 3 CD 29007 5364 2 sprigs sprig NNS 29007 5364 3 of of IN 29007 5364 4 parsley parsley NN 29007 5364 5 , , , 29007 5364 6 thyme thyme NNS 29007 5364 7 , , , 29007 5364 8 and and CC 29007 5364 9 marjoram marjoram NNP 29007 5364 10 . . . 29007 5365 1 3 3 CD 29007 5365 2 cloves clove NNS 29007 5365 3 . . . 29007 5366 1 6 6 CD 29007 5366 2 quarts quart NNS 29007 5366 3 of of IN 29007 5366 4 water water NN 29007 5366 5 . . . 29007 5367 1 2 2 LS 29007 5367 2   _SP 29007 5367 3 oz oz UH 29007 5367 4 . . . 29007 5368 1 of of IN 29007 5368 2 crushed crushed JJ 29007 5368 3 tapioca tapioca NN 29007 5368 4 , , , 29007 5368 5 or or CC 29007 5368 6 sago sago NNP 29007 5368 7 . . . 29007 5369 1 Pepper pepper NN 29007 5369 2 and and CC 29007 5369 3 salt salt NN 29007 5369 4 to to IN 29007 5369 5 taste taste NN 29007 5369 6 . . . 29007 5370 1 _ _ NNP 29007 5370 2 Method._--Tie Method._--Tie NNP 29007 5370 3 the the DT 29007 5370 4 meat meat NN 29007 5370 5 firmly firmly RB 29007 5370 6 into into IN 29007 5370 7 shape shape NN 29007 5370 8 with with IN 29007 5370 9 string string NN 29007 5370 10 . . . 29007 5371 1 Put put VB 29007 5371 2 it -PRON- PRP 29007 5371 3 into into IN 29007 5371 4 a a DT 29007 5371 5 large large JJ 29007 5371 6 saucepan saucepan NN 29007 5371 7 with with IN 29007 5371 8 the the DT 29007 5371 9 water water NN 29007 5371 10 . . . 29007 5372 1 When when WRB 29007 5372 2 it -PRON- PRP 29007 5372 3 boils boil VBZ 29007 5372 4 , , , 29007 5372 5 add add VB 29007 5372 6 a a DT 29007 5372 7 teaspoonful teaspoonful NN 29007 5372 8 of of IN 29007 5372 9 salt salt NN 29007 5372 10 . . . 29007 5373 1 Simmer Simmer NNP 29007 5373 2 the the DT 29007 5373 3 meat meat NN 29007 5373 4 gently gently RB 29007 5373 5 for for IN 29007 5373 6 nearly nearly RB 29007 5373 7 two two CD 29007 5373 8 hours hour NNS 29007 5373 9 . . . 29007 5374 1 Clean clean VB 29007 5374 2 the the DT 29007 5374 3 vegetables vegetable NNS 29007 5374 4 thoroughly thoroughly RB 29007 5374 5 , , , 29007 5374 6 tying tie VBG 29007 5374 7 the the DT 29007 5374 8 celery celery NN 29007 5374 9 , , , 29007 5374 10 parsnips parsnip NNS 29007 5374 11 , , , 29007 5374 12 and and CC 29007 5374 13 carrots carrot NNS 29007 5374 14 together together RB 29007 5374 15 . . . 29007 5375 1 Add add VB 29007 5375 2 them -PRON- PRP 29007 5375 3 , , , 29007 5375 4 with with IN 29007 5375 5 the the DT 29007 5375 6 exception exception NN 29007 5375 7 of of IN 29007 5375 8 the the DT 29007 5375 9 cabbage cabbage NN 29007 5375 10 , , , 29007 5375 11 to to IN 29007 5375 12 the the DT 29007 5375 13 meat meat NN 29007 5375 14 , , , 29007 5375 15 and and CC 29007 5375 16 simmer simmer NN 29007 5375 17 gently gently RB 29007 5375 18 for for IN 29007 5375 19 two two CD 29007 5375 20 hours hour NNS 29007 5375 21 more more RBR 29007 5375 22 . . . 29007 5376 1 Then then RB 29007 5376 2 add add VB 29007 5376 3 the the DT 29007 5376 4 cabbage cabbage NN 29007 5376 5 , , , 29007 5376 6 cleaned clean VBN 29007 5376 7 and and CC 29007 5376 8 trimmed trim VBN 29007 5376 9 ; ; : 29007 5376 10 it -PRON- PRP 29007 5376 11 should should MD 29007 5376 12 be be VB 29007 5376 13 cut cut VBN 29007 5376 14 in in IN 29007 5376 15 two two CD 29007 5376 16 , , , 29007 5376 17 and and CC 29007 5376 18 tied tie VBD 29007 5376 19 together together RB 29007 5376 20 with with IN 29007 5376 21 string string NN 29007 5376 22 . . . 29007 5377 1 Simmer simmer NN 29007 5377 2 until until IN 29007 5377 3 it -PRON- PRP 29007 5377 4 is be VBZ 29007 5377 5 tender tender JJ 29007 5377 6 , , , 29007 5377 7 adding add VBG 29007 5377 8 pepper pepper NN 29007 5377 9 and and CC 29007 5377 10 salt salt NN 29007 5377 11 to to IN 29007 5377 12 taste taste NN 29007 5377 13 . . . 29007 5378 1 The the DT 29007 5378 2 meat meat NN 29007 5378 3 is be VBZ 29007 5378 4 then then RB 29007 5378 5 served serve VBN 29007 5378 6 with with IN 29007 5378 7 the the DT 29007 5378 8 carrots carrot NNS 29007 5378 9 , , , 29007 5378 10 turnips turnip NNS 29007 5378 11 , , , 29007 5378 12 and and CC 29007 5378 13 parsnips parsnip NNS 29007 5378 14 , , , 29007 5378 15 as as IN 29007 5378 16 a a DT 29007 5378 17 garnish garnish NN 29007 5378 18 , , , 29007 5378 19 and and CC 29007 5378 20 a a DT 29007 5378 21 little little JJ 29007 5378 22 of of IN 29007 5378 23 the the DT 29007 5378 24 liquor liquor NN 29007 5378 25 poured pour VBD 29007 5378 26 round round RB 29007 5378 27 for for IN 29007 5378 28 gravy gravy NN 29007 5378 29 . . . 29007 5379 1 The the DT 29007 5379 2 cabbage cabbage NN 29007 5379 3 is be VBZ 29007 5379 4 served serve VBN 29007 5379 5 in in IN 29007 5379 6 a a DT 29007 5379 7 vegetable vegetable NN 29007 5379 8 dish dish NN 29007 5379 9 . . . 29007 5380 1 To to TO 29007 5380 2 make make VB 29007 5380 3 the the DT 29007 5380 4 soup soup NN 29007 5380 5 , , , 29007 5380 6 put put VB 29007 5380 7 two two CD 29007 5380 8 quarts quart NNS 29007 5380 9 of of IN 29007 5380 10 the the DT 29007 5380 11 liquor liquor NN 29007 5380 12 into into IN 29007 5380 13 a a DT 29007 5380 14 saucepan saucepan NN 29007 5380 15 . . . 29007 5381 1 When when WRB 29007 5381 2 it -PRON- PRP 29007 5381 3 boils boil VBZ 29007 5381 4 sprinkle sprinkle VB 29007 5381 5 in in IN 29007 5381 6 the the DT 29007 5381 7 sago sago NN 29007 5381 8 , , , 29007 5381 9 or or CC 29007 5381 10 tapioca tapioca RB 29007 5381 11 , , , 29007 5381 12 and and CC 29007 5381 13 cook cook NN 29007 5381 14 for for IN 29007 5381 15 fifteen fifteen CD 29007 5381 16 minutes minute NNS 29007 5381 17 , , , 29007 5381 18 stirring stir VBG 29007 5381 19 occasionally occasionally RB 29007 5381 20 . . . 29007 5382 1 Dr. Dr. NNP 29007 5382 2 Kitchener Kitchener NNP 29007 5382 3 's 's POS 29007 5382 4 Broth Broth NNP 29007 5382 5 . . . 29007 5383 1 _ _ NNP 29007 5383 2 Ingredients_--4 Ingredients_--4 NNP 29007 5383 3   _SP 29007 5383 4 oz oz UH 29007 5383 5 . . . 29007 5384 1 of of IN 29007 5384 2 Scotch Scotch NNP 29007 5384 3 barley barley NN 29007 5384 4 . . . 29007 5385 1 4 4 LS 29007 5385 2   _SP 29007 5385 3 oz oz UH 29007 5385 4 . . . 29007 5386 1 of of IN 29007 5386 2 sliced sliced JJ 29007 5386 3 onions onion NNS 29007 5386 4 . . . 29007 5387 1 2 2 LS 29007 5387 2   _SP 29007 5387 3 oz oz UH 29007 5387 4 . . . 29007 5388 1 of of IN 29007 5388 2 dripping drip VBG 29007 5388 3 . . . 29007 5389 1 3 3 LS 29007 5389 2   _SP 29007 5389 3 oz oz UH 29007 5389 4 . . . 29007 5390 1 bacon bacon NNP 29007 5390 2 . . . 29007 5391 1 4 4 LS 29007 5391 2   _SP 29007 5391 3 oz oz UH 29007 5391 4 . . . 29007 5392 1 oatmeal oatmeal NNP 29007 5392 2 . . . 29007 5393 1 5 5 CD 29007 5393 2 quarts quart NNS 29007 5393 3 of of IN 29007 5393 4 the the DT 29007 5393 5 liquor liquor NN 29007 5393 6 from from IN 29007 5393 7 meat meat NN 29007 5393 8 . . . 29007 5394 1 _ _ NNP 29007 5394 2 Method._--Wash Method._--Wash NNP 29007 5394 3 the the DT 29007 5394 4 barley barley NN 29007 5394 5 , , , 29007 5394 6 and and CC 29007 5394 7 soak soak VB 29007 5394 8 it -PRON- PRP 29007 5394 9 in in IN 29007 5394 10 water water NN 29007 5394 11 for for IN 29007 5394 12 two two CD 29007 5394 13 hours hour NNS 29007 5394 14 . . . 29007 5395 1 Put put VB 29007 5395 2 the the DT 29007 5395 3 meat meat NN 29007 5395 4 liquor liquor NN 29007 5395 5 on on IN 29007 5395 6 to to TO 29007 5395 7 boil boil VB 29007 5395 8 . . . 29007 5396 1 When when WRB 29007 5396 2 boiling boil VBG 29007 5396 3 , , , 29007 5396 4 add add VB 29007 5396 5 the the DT 29007 5396 6 barley barley NN 29007 5396 7 and and CC 29007 5396 8 the the DT 29007 5396 9 onions onion NNS 29007 5396 10 . . . 29007 5397 1 Let let VB 29007 5397 2 it -PRON- PRP 29007 5397 3 boil boil VB 29007 5397 4 gently gently RB 29007 5397 5 for for IN 29007 5397 6 an an DT 29007 5397 7 hour hour NN 29007 5397 8 and and CC 29007 5397 9 a a DT 29007 5397 10 half half NN 29007 5397 11 . . . 29007 5398 1 Then then RB 29007 5398 2 put put VB 29007 5398 3 the the DT 29007 5398 4 dripping dripping NN 29007 5398 5 into into IN 29007 5398 6 another another DT 29007 5398 7 saucepan saucepan NN 29007 5398 8 , , , 29007 5398 9 and and CC 29007 5398 10 fry fry VB 29007 5398 11 the the DT 29007 5398 12 bacon bacon NN 29007 5398 13 in in IN 29007 5398 14 it -PRON- PRP 29007 5398 15 . . . 29007 5399 1 Then then RB 29007 5399 2 add add VB 29007 5399 3 , , , 29007 5399 4 by by IN 29007 5399 5 degrees degree NNS 29007 5399 6 , , , 29007 5399 7 the the DT 29007 5399 8 oatmeal oatmeal NN 29007 5399 9 ; ; : 29007 5399 10 stir stir VB 29007 5399 11 until until IN 29007 5399 12 it -PRON- PRP 29007 5399 13 forms form VBZ 29007 5399 14 a a DT 29007 5399 15 paste paste NN 29007 5399 16 . . . 29007 5400 1 Then then RB 29007 5400 2 pour pour VB 29007 5400 3 in in IN 29007 5400 4 the the DT 29007 5400 5 broth broth NN 29007 5400 6 . . . 29007 5401 1 Season season NN 29007 5401 2 with with IN 29007 5401 3 pepper pepper NN 29007 5401 4 and and CC 29007 5401 5 salt salt NN 29007 5401 6 to to IN 29007 5401 7 taste taste NN 29007 5401 8 , , , 29007 5401 9 and and CC 29007 5401 10 set set VBD 29007 5401 11 it -PRON- PRP 29007 5401 12 by by IN 29007 5401 13 the the DT 29007 5401 14 side side NN 29007 5401 15 of of IN 29007 5401 16 the the DT 29007 5401 17 fire fire NN 29007 5401 18 to to TO 29007 5401 19 simmer simmer VB 29007 5401 20 for for IN 29007 5401 21 thirty thirty CD 29007 5401 22 minutes minute NNS 29007 5401 23 ; ; : 29007 5401 24 the the DT 29007 5401 25 soup soup NN 29007 5401 26 is be VBZ 29007 5401 27 then then RB 29007 5401 28 ready ready JJ 29007 5401 29 . . . 29007 5402 1 Crowdie Crowdie NNP 29007 5402 2 . . . 29007 5403 1 _ _ NNP 29007 5403 2 Ingredients_--1 Ingredients_--1 NNP 29007 5403 3 gallon gallon NN 29007 5403 4 of of IN 29007 5403 5 liquor liquor NN 29007 5403 6 from from IN 29007 5403 7 meat meat NN 29007 5403 8 . . . 29007 5404 1 ¼ ¼ NNP 29007 5404 2 pint pint NNP 29007 5404 3 of of IN 29007 5404 4 oatmeal oatmeal NN 29007 5404 5 . . . 29007 5405 1 1 1 CD 29007 5405 2 onion onion NN 29007 5405 3 . . . 29007 5406 1 Pepper pepper NN 29007 5406 2 and and CC 29007 5406 3 salt salt NN 29007 5406 4 . . . 29007 5407 1 _ _ NNP 29007 5407 2 Method._--Put Method._--Put NNP 29007 5407 3 the the DT 29007 5407 4 liquor liquor NN 29007 5407 5 into into IN 29007 5407 6 a a DT 29007 5407 7 saucepan saucepan NN 29007 5407 8 on on IN 29007 5407 9 the the DT 29007 5407 10 fire fire NN 29007 5407 11 . . . 29007 5408 1 Mix mix VB 29007 5408 2 the the DT 29007 5408 3 oatmeal oatmeal NN 29007 5408 4 to to IN 29007 5408 5 a a DT 29007 5408 6 paste paste NN 29007 5408 7 with with IN 29007 5408 8 cold cold JJ 29007 5408 9 water water NN 29007 5408 10 . . . 29007 5409 1 Pour pour VB 29007 5409 2 it -PRON- PRP 29007 5409 3 into into IN 29007 5409 4 the the DT 29007 5409 5 liquor liquor NN 29007 5409 6 when when WRB 29007 5409 7 boiling boil VBG 29007 5409 8 . . . 29007 5410 1 Stir stir VB 29007 5410 2 until until IN 29007 5410 3 it -PRON- PRP 29007 5410 4 thickens thicken VBZ 29007 5410 5 . . . 29007 5411 1 Add add VB 29007 5411 2 the the DT 29007 5411 3 onion onion NN 29007 5411 4 , , , 29007 5411 5 finely finely RB 29007 5411 6 - - HYPH 29007 5411 7 chopped chop VBN 29007 5411 8 , , , 29007 5411 9 and and CC 29007 5411 10 pepper pepper NN 29007 5411 11 and and CC 29007 5411 12 salt salt NN 29007 5411 13 to to IN 29007 5411 14 taste taste NN 29007 5411 15 . . . 29007 5412 1 Boil Boil NNP 29007 5412 2 gently gently RB 29007 5412 3 , , , 29007 5412 4 stirring stir VBG 29007 5412 5 occasionally occasionally RB 29007 5412 6 , , , 29007 5412 7 for for IN 29007 5412 8 half half PDT 29007 5412 9 an an DT 29007 5412 10 hour hour NN 29007 5412 11 . . . 29007 5413 1 BREAD bread NN 29007 5413 2 AND and CC 29007 5413 3 CAKES CAKES NNP 29007 5413 4 . . . 29007 5414 1 In in IN 29007 5414 2 making make VBG 29007 5414 3 bread bread NN 29007 5414 4 be be VB 29007 5414 5 careful careful JJ 29007 5414 6 that that IN 29007 5414 7 the the DT 29007 5414 8 yeast yeast NN 29007 5414 9 is be VBZ 29007 5414 10 good good JJ 29007 5414 11 ; ; : 29007 5414 12 otherwise otherwise RB 29007 5414 13 the the DT 29007 5414 14 bread bread NN 29007 5414 15 may may MD 29007 5414 16 be be VB 29007 5414 17 heavy heavy JJ 29007 5414 18 . . . 29007 5415 1 The the DT 29007 5415 2 German german JJ 29007 5415 3 and and CC 29007 5415 4 French french JJ 29007 5415 5 yeast yeast NN 29007 5415 6 will will MD 29007 5415 7 do do VB 29007 5415 8 quite quite RB 29007 5415 9 as as RB 29007 5415 10 well well RB 29007 5415 11 as as IN 29007 5415 12 the the DT 29007 5415 13 brewers brewer NNS 29007 5415 14 ' ' POS 29007 5415 15 , , , 29007 5415 16 and and CC 29007 5415 17 are be VBP 29007 5415 18 generally generally RB 29007 5415 19 more more RBR 29007 5415 20 easily easily RB 29007 5415 21 procured procure VBN 29007 5415 22 . . . 29007 5416 1 The the DT 29007 5416 2 French french JJ 29007 5416 3 yeast yeast NN 29007 5416 4 is be VBZ 29007 5416 5 the the DT 29007 5416 6 closest close JJS 29007 5416 7 and and CC 29007 5416 8 strongest strong JJS 29007 5416 9 , , , 29007 5416 10 but but CC 29007 5416 11 , , , 29007 5416 12 though though IN 29007 5416 13 less less RBR 29007 5416 14 is be VBZ 29007 5416 15 required require VBN 29007 5416 16 , , , 29007 5416 17 bread bread NN 29007 5416 18 made make VBN 29007 5416 19 with with IN 29007 5416 20 it -PRON- PRP 29007 5416 21 will will MD 29007 5416 22 take take VB 29007 5416 23 longer long JJR 29007 5416 24 to to TO 29007 5416 25 rise rise VB 29007 5416 26 than than IN 29007 5416 27 that that DT 29007 5416 28 made make VBN 29007 5416 29 with with IN 29007 5416 30 German German NNP 29007 5416 31 . . . 29007 5417 1 The the DT 29007 5417 2 yeast yeast NN 29007 5417 3 may may MD 29007 5417 4 be be VB 29007 5417 5 tested test VBN 29007 5417 6 by by IN 29007 5417 7 mixing mix VBG 29007 5417 8 it -PRON- PRP 29007 5417 9 with with IN 29007 5417 10 a a DT 29007 5417 11 little little JJ 29007 5417 12 sugar sugar NN 29007 5417 13 ; ; : 29007 5417 14 if if IN 29007 5417 15 it -PRON- PRP 29007 5417 16 is be VBZ 29007 5417 17 good good JJ 29007 5417 18 , , , 29007 5417 19 it -PRON- PRP 29007 5417 20 has have VBZ 29007 5417 21 the the DT 29007 5417 22 power power NN 29007 5417 23 of of IN 29007 5417 24 dissolving dissolve VBG 29007 5417 25 the the DT 29007 5417 26 sugar sugar NN 29007 5417 27 to to IN 29007 5417 28 a a DT 29007 5417 29 syrup syrup NN 29007 5417 30 . . . 29007 5418 1 Everything everything NN 29007 5418 2 made make VBN 29007 5418 3 with with IN 29007 5418 4 yeast yeast NN 29007 5418 5 should should MD 29007 5418 6 be be VB 29007 5418 7 allowed allow VBN 29007 5418 8 a a DT 29007 5418 9 proper proper JJ 29007 5418 10 time time NN 29007 5418 11 to to TO 29007 5418 12 rise rise VB 29007 5418 13 . . . 29007 5419 1 A a DT 29007 5419 2 quartern quartern JJ 29007 5419 3 loaf loaf NN 29007 5419 4 will will MD 29007 5419 5 generally generally RB 29007 5419 6 be be VB 29007 5419 7 ready ready JJ 29007 5419 8 to to TO 29007 5419 9 make make VB 29007 5419 10 up up RP 29007 5419 11 in in IN 29007 5419 12 about about RB 29007 5419 13 two two CD 29007 5419 14 hours hour NNS 29007 5419 15 after after IN 29007 5419 16 the the DT 29007 5419 17 dough dough NN 29007 5419 18 is be VBZ 29007 5419 19 set set VBN 29007 5419 20 , , , 29007 5419 21 but but CC 29007 5419 22 the the DT 29007 5419 23 time time NN 29007 5419 24 of of IN 29007 5419 25 rising rise VBG 29007 5419 26 will will MD 29007 5419 27 vary vary VB 29007 5419 28 according accord VBG 29007 5419 29 to to IN 29007 5419 30 circumstances circumstance NNS 29007 5419 31 -- -- : 29007 5419 32 for for IN 29007 5419 33 example example NN 29007 5419 34 , , , 29007 5419 35 in in IN 29007 5419 36 cold cold JJ 29007 5419 37 weather weather NN 29007 5419 38 it -PRON- PRP 29007 5419 39 may may MD 29007 5419 40 not not RB 29007 5419 41 rise rise VB 29007 5419 42 so so RB 29007 5419 43 quickly quickly RB 29007 5419 44 as as IN 29007 5419 45 in in IN 29007 5419 46 hot hot JJ 29007 5419 47 . . . 29007 5420 1 For for IN 29007 5420 2 making make VBG 29007 5420 3 bread bread NN 29007 5420 4 , , , 29007 5420 5 warm warm VB 29007 5420 6 the the DT 29007 5420 7 pan pan NN 29007 5420 8 or or CC 29007 5420 9 tub tub VB 29007 5420 10 the the DT 29007 5420 11 dough dough NN 29007 5420 12 is be VBZ 29007 5420 13 to to TO 29007 5420 14 be be VB 29007 5420 15 mixed mix VBN 29007 5420 16 in in RP 29007 5420 17 , , , 29007 5420 18 but but CC 29007 5420 19 do do VBP 29007 5420 20 not not RB 29007 5420 21 make make VB 29007 5420 22 it -PRON- PRP 29007 5420 23 hot hot JJ 29007 5420 24 . . . 29007 5421 1 Take take VB 29007 5421 2 care care NN 29007 5421 3 that that IN 29007 5421 4 the the DT 29007 5421 5 flour flour NN 29007 5421 6 is be VBZ 29007 5421 7 dry dry JJ 29007 5421 8 , , , 29007 5421 9 and and CC 29007 5421 10 free free JJ 29007 5421 11 from from IN 29007 5421 12 lumps lump NNS 29007 5421 13 . . . 29007 5422 1 The the DT 29007 5422 2 water water NN 29007 5422 3 used use VBD 29007 5422 4 must must MD 29007 5422 5 be be VB 29007 5422 6 warmed warm VBN 29007 5422 7 , , , 29007 5422 8 but but CC 29007 5422 9 care care NN 29007 5422 10 must must MD 29007 5422 11 be be VB 29007 5422 12 taken take VBN 29007 5422 13 that that IN 29007 5422 14 it -PRON- PRP 29007 5422 15 is be VBZ 29007 5422 16 neither neither RB 29007 5422 17 too too RB 29007 5422 18 hot hot JJ 29007 5422 19 nor nor CC 29007 5422 20 too too RB 29007 5422 21 cold cold JJ 29007 5422 22 . . . 29007 5423 1 A a DT 29007 5423 2 certain certain JJ 29007 5423 3 amount amount NN 29007 5423 4 of of IN 29007 5423 5 warmth warmth NN 29007 5423 6 is be VBZ 29007 5423 7 necessary necessary JJ 29007 5423 8 for for IN 29007 5423 9 the the DT 29007 5423 10 growth growth NN 29007 5423 11 of of IN 29007 5423 12 the the DT 29007 5423 13 yeast yeast NN 29007 5423 14 , , , 29007 5423 15 but but CC 29007 5423 16 too too RB 29007 5423 17 great great JJ 29007 5423 18 heat heat NN 29007 5423 19 kills kill VBZ 29007 5423 20 it -PRON- PRP 29007 5423 21 . . . 29007 5424 1 The the DT 29007 5424 2 water water NN 29007 5424 3 , , , 29007 5424 4 therefore therefore RB 29007 5424 5 , , , 29007 5424 6 should should MD 29007 5424 7 be be VB 29007 5424 8 lukewarm lukewarm VBN 29007 5424 9 . . . 29007 5425 1 When when WRB 29007 5425 2 the the DT 29007 5425 3 dough dough NN 29007 5425 4 is be VBZ 29007 5425 5 mixed mixed JJ 29007 5425 6 , , , 29007 5425 7 sprinkle sprinkle VB 29007 5425 8 the the DT 29007 5425 9 top top NN 29007 5425 10 with with IN 29007 5425 11 a a DT 29007 5425 12 little little JJ 29007 5425 13 flour flour NN 29007 5425 14 to to TO 29007 5425 15 prevent prevent VB 29007 5425 16 a a DT 29007 5425 17 crust crust NN 29007 5425 18 forming form VBG 29007 5425 19 ; ; : 29007 5425 20 the the DT 29007 5425 21 pan pan NN 29007 5425 22 should should MD 29007 5425 23 then then RB 29007 5425 24 be be VB 29007 5425 25 covered cover VBN 29007 5425 26 with with IN 29007 5425 27 a a DT 29007 5425 28 cloth cloth NN 29007 5425 29 and and CC 29007 5425 30 placed place VBN 29007 5425 31 on on IN 29007 5425 32 a a DT 29007 5425 33 chair chair NN 29007 5425 34 in in IN 29007 5425 35 a a DT 29007 5425 36 warm warm JJ 29007 5425 37 place place NN 29007 5425 38 , , , 29007 5425 39 free free JJ 29007 5425 40 from from IN 29007 5425 41 draught draught NN 29007 5425 42 . . . 29007 5426 1 It -PRON- PRP 29007 5426 2 may may MD 29007 5426 3 be be VB 29007 5426 4 placed place VBN 29007 5426 5 with with IN 29007 5426 6 advantage advantage NN 29007 5426 7 before before IN 29007 5426 8 the the DT 29007 5426 9 oven oven NN 29007 5426 10 or or CC 29007 5426 11 boiler boiler NN 29007 5426 12 , , , 29007 5426 13 but but CC 29007 5426 14 should should MD 29007 5426 15 not not RB 29007 5426 16 be be VB 29007 5426 17 put put VBN 29007 5426 18 directly directly RB 29007 5426 19 in in IN 29007 5426 20 front front NN 29007 5426 21 of of IN 29007 5426 22 a a DT 29007 5426 23 fire fire NN 29007 5426 24 . . . 29007 5427 1 When when WRB 29007 5427 2 the the DT 29007 5427 3 dough dough NN 29007 5427 4 is be VBZ 29007 5427 5 exposed expose VBN 29007 5427 6 to to IN 29007 5427 7 too too RB 29007 5427 8 great great JJ 29007 5427 9 a a DT 29007 5427 10 heat heat NN 29007 5427 11 it -PRON- PRP 29007 5427 12 gets get VBZ 29007 5427 13 moist moist JJ 29007 5427 14 and and CC 29007 5427 15 sticky sticky JJ 29007 5427 16 , , , 29007 5427 17 is be VBZ 29007 5427 18 very very RB 29007 5427 19 difficult difficult JJ 29007 5427 20 to to TO 29007 5427 21 make make VB 29007 5427 22 up up RP 29007 5427 23 , , , 29007 5427 24 and and CC 29007 5427 25 is be VBZ 29007 5427 26 heavy heavy JJ 29007 5427 27 when when WRB 29007 5427 28 baked bake VBN 29007 5427 29 . . . 29007 5428 1 When when WRB 29007 5428 2 the the DT 29007 5428 3 dough dough NN 29007 5428 4 has have VBZ 29007 5428 5 risen rise VBN 29007 5428 6 sufficiently sufficiently RB 29007 5428 7 , , , 29007 5428 8 it -PRON- PRP 29007 5428 9 should should MD 29007 5428 10 be be VB 29007 5428 11 well well RB 29007 5428 12 kneaded knead VBN 29007 5428 13 , , , 29007 5428 14 and and CC 29007 5428 15 then then RB 29007 5428 16 made make VBD 29007 5428 17 up up RP 29007 5428 18 into into IN 29007 5428 19 loaves loaf NNS 29007 5428 20 . . . 29007 5429 1 These these DT 29007 5429 2 loaves loaf NNS 29007 5429 3 are be VBP 29007 5429 4 then then RB 29007 5429 5 set set VBN 29007 5429 6 on on IN 29007 5429 7 floured floured JJ 29007 5429 8 tins tin NNS 29007 5429 9 to to TO 29007 5429 10 rise rise VB 29007 5429 11 in in IN 29007 5429 12 a a DT 29007 5429 13 warm warm JJ 29007 5429 14 place place NN 29007 5429 15 for for IN 29007 5429 16 about about RB 29007 5429 17 twenty twenty CD 29007 5429 18 minutes minute NNS 29007 5429 19 before before IN 29007 5429 20 they -PRON- PRP 29007 5429 21 are be VBP 29007 5429 22 baked bake VBN 29007 5429 23 . . . 29007 5430 1 The the DT 29007 5430 2 oven oven NN 29007 5430 3 should should MD 29007 5430 4 be be VB 29007 5430 5 very very RB 29007 5430 6 hot hot JJ 29007 5430 7 for for IN 29007 5430 8 the the DT 29007 5430 9 first first JJ 29007 5430 10 twenty twenty CD 29007 5430 11 minutes minute NNS 29007 5430 12 , , , 29007 5430 13 and and CC 29007 5430 14 then then RB 29007 5430 15 very very RB 29007 5430 16 much much RB 29007 5430 17 moderated moderate VBN 29007 5430 18 : : : 29007 5430 19 a a DT 29007 5430 20 sharp sharp JJ 29007 5430 21 heat heat NN 29007 5430 22 is be VBZ 29007 5430 23 necessary necessary JJ 29007 5430 24 at at IN 29007 5430 25 first first RB 29007 5430 26 to to TO 29007 5430 27 throw throw VB 29007 5430 28 up up RP 29007 5430 29 the the DT 29007 5430 30 bread bread NN 29007 5430 31 ; ; : 29007 5430 32 but but CC 29007 5430 33 the the DT 29007 5430 34 rest rest NN 29007 5430 35 of of IN 29007 5430 36 the the DT 29007 5430 37 time time NN 29007 5430 38 the the DT 29007 5430 39 heat heat NN 29007 5430 40 applied apply VBD 29007 5430 41 should should MD 29007 5430 42 be be VB 29007 5430 43 moderate moderate JJ 29007 5430 44 . . . 29007 5431 1 The the DT 29007 5431 2 same same JJ 29007 5431 3 heat heat NN 29007 5431 4 is be VBZ 29007 5431 5 required require VBN 29007 5431 6 in in IN 29007 5431 7 baking bake VBG 29007 5431 8 cakes cake NNS 29007 5431 9 : : : 29007 5431 10 a a DT 29007 5431 11 sharp sharp JJ 29007 5431 12 heat heat NN 29007 5431 13 at at IN 29007 5431 14 first first RB 29007 5431 15 , , , 29007 5431 16 to to TO 29007 5431 17 throw throw VB 29007 5431 18 them -PRON- PRP 29007 5431 19 up up RP 29007 5431 20 , , , 29007 5431 21 and and CC 29007 5431 22 moderate moderate JJ 29007 5431 23 afterwards afterwards RB 29007 5431 24 , , , 29007 5431 25 so so IN 29007 5431 26 that that IN 29007 5431 27 they -PRON- PRP 29007 5431 28 may may MD 29007 5431 29 get get VB 29007 5431 30 cooked cook VBN 29007 5431 31 through through RB 29007 5431 32 without without IN 29007 5431 33 the the DT 29007 5431 34 crust crust NN 29007 5431 35 burning burn VBG 29007 5431 36 . . . 29007 5432 1 The the DT 29007 5432 2 sugar sugar NN 29007 5432 3 in in IN 29007 5432 4 cakes cake NNS 29007 5432 5 causes cause VBZ 29007 5432 6 them -PRON- PRP 29007 5432 7 to to TO 29007 5432 8 burn burn VB 29007 5432 9 very very RB 29007 5432 10 quickly quickly RB 29007 5432 11 . . . 29007 5433 1 It -PRON- PRP 29007 5433 2 is be VBZ 29007 5433 3 , , , 29007 5433 4 therefore therefore RB 29007 5433 5 , , , 29007 5433 6 a a DT 29007 5433 7 wise wise JJ 29007 5433 8 precaution precaution NN 29007 5433 9 to to TO 29007 5433 10 line line VB 29007 5433 11 the the DT 29007 5433 12 tin tin NN 29007 5433 13 , , , 29007 5433 14 even even RB 29007 5433 15 for for IN 29007 5433 16 a a DT 29007 5433 17 plain plain JJ 29007 5433 18 cake cake NN 29007 5433 19 , , , 29007 5433 20 with with IN 29007 5433 21 foolscap foolscap NN 29007 5433 22 paper paper NN 29007 5433 23 . . . 29007 5434 1 Currants currant NNS 29007 5434 2 used use VBN 29007 5434 3 in in IN 29007 5434 4 cakes cake NNS 29007 5434 5 should should MD 29007 5434 6 be be VB 29007 5434 7 well well RB 29007 5434 8 washed wash VBN 29007 5434 9 and and CC 29007 5434 10 dried dry VBN 29007 5434 11 before before IN 29007 5434 12 they -PRON- PRP 29007 5434 13 are be VBP 29007 5434 14 used use VBN 29007 5434 15 , , , 29007 5434 16 and and CC 29007 5434 17 any any DT 29007 5434 18 stones stone NNS 29007 5434 19 removed remove VBN 29007 5434 20 from from IN 29007 5434 21 them -PRON- PRP 29007 5434 22 . . . 29007 5435 1 Sultanas Sultanas NNP 29007 5435 2 should should MD 29007 5435 3 be be VB 29007 5435 4 rubbed rub VBN 29007 5435 5 in in IN 29007 5435 6 flour flour NN 29007 5435 7 , , , 29007 5435 8 and and CC 29007 5435 9 the the DT 29007 5435 10 stalks stalk NNS 29007 5435 11 picked pick VBD 29007 5435 12 off off RP 29007 5435 13 . . . 29007 5436 1 Raisins raisin NNS 29007 5436 2 should should MD 29007 5436 3 be be VB 29007 5436 4 stoned stone VBN 29007 5436 5 , , , 29007 5436 6 and and CC 29007 5436 7 cut cut VBD 29007 5436 8 in in IN 29007 5436 9 two two CD 29007 5436 10 or or CC 29007 5436 11 three three CD 29007 5436 12 pieces piece NNS 29007 5436 13 . . . 29007 5437 1 To to TO 29007 5437 2 cream cream VB 29007 5437 3 butter butter NN 29007 5437 4 is be VBZ 29007 5437 5 to to TO 29007 5437 6 work work VB 29007 5437 7 it -PRON- PRP 29007 5437 8 about about IN 29007 5437 9 in in IN 29007 5437 10 a a DT 29007 5437 11 basin basin NN 29007 5437 12 with with IN 29007 5437 13 the the DT 29007 5437 14 hand hand NN 29007 5437 15 , , , 29007 5437 16 or or CC 29007 5437 17 wooden wooden JJ 29007 5437 18 spoon spoon NN 29007 5437 19 , , , 29007 5437 20 until until IN 29007 5437 21 it -PRON- PRP 29007 5437 22 is be VBZ 29007 5437 23 the the DT 29007 5437 24 consistency consistency NN 29007 5437 25 of of IN 29007 5437 26 cream cream NN 29007 5437 27 . . . 29007 5438 1 The the DT 29007 5438 2 cake cake NN 29007 5438 3 tins tin NNS 29007 5438 4 should should MD 29007 5438 5 be be VB 29007 5438 6 kept keep VBN 29007 5438 7 in in IN 29007 5438 8 a a DT 29007 5438 9 dry dry JJ 29007 5438 10 place place NN 29007 5438 11 , , , 29007 5438 12 and and CC 29007 5438 13 before before IN 29007 5438 14 using use VBG 29007 5438 15 should should MD 29007 5438 16 be be VB 29007 5438 17 well well RB 29007 5438 18 greased greased JJ 29007 5438 19 , , , 29007 5438 20 especially especially RB 29007 5438 21 at at IN 29007 5438 22 the the DT 29007 5438 23 bottom bottom NN 29007 5438 24 . . . 29007 5439 1 A a DT 29007 5439 2 Quartern quartern JJ 29007 5439 3 Loaf loaf NN 29007 5439 4 . . . 29007 5440 1 _ _ NNP 29007 5440 2 Ingredients_--3½ Ingredients_--3½ NNP 29007 5440 3   _SP 29007 5440 4 lb lb XX 29007 5440 5 . . . 29007 5441 1 of of IN 29007 5441 2 flour flour NN 29007 5441 3 . . . 29007 5442 1 1¾ 1¾ CD 29007 5442 2 pint pint NN 29007 5442 3 of of IN 29007 5442 4 water water NN 29007 5442 5 . . . 29007 5443 1 ½ ½ JJ 29007 5443 2   _SP 29007 5443 3 oz oz UH 29007 5443 4 . . . 29007 5444 1 of of IN 29007 5444 2 salt salt NN 29007 5444 3 . . . 29007 5445 1 1 1 CD 29007 5445 2   _SP 29007 5445 3 oz oz UH 29007 5445 4 . . . 29007 5446 1 of of IN 29007 5446 2 German german JJ 29007 5446 3 yeast yeast NN 29007 5446 4 . . . 29007 5447 1 _ _ NNP 29007 5447 2 Method._--Put Method._--Put NNP 29007 5447 3 3 3 CD 29007 5447 4   _SP 29007 5447 5 lb lb XX 29007 5447 6 . . . 29007 5448 1 of of IN 29007 5448 2 flour flour NN 29007 5448 3 into into IN 29007 5448 4 the the DT 29007 5448 5 pan pan NN 29007 5448 6 . . . 29007 5449 1 Make make VB 29007 5449 2 the the DT 29007 5449 3 water water NN 29007 5449 4 lukewarm lukewarm NN 29007 5449 5 , , , 29007 5449 6 and and CC 29007 5449 7 mix mix VB 29007 5449 8 it -PRON- PRP 29007 5449 9 with with IN 29007 5449 10 the the DT 29007 5449 11 yeast yeast NN 29007 5449 12 . . . 29007 5450 1 Make make VB 29007 5450 2 a a DT 29007 5450 3 hole hole NN 29007 5450 4 in in IN 29007 5450 5 the the DT 29007 5450 6 middle middle NN 29007 5450 7 of of IN 29007 5450 8 the the DT 29007 5450 9 flour flour NN 29007 5450 10 , , , 29007 5450 11 and and CC 29007 5450 12 mix mix VB 29007 5450 13 in in IN 29007 5450 14 the the DT 29007 5450 15 water water NN 29007 5450 16 smoothly smoothly RB 29007 5450 17 and and CC 29007 5450 18 gradually gradually RB 29007 5450 19 . . . 29007 5451 1 Knead Knead NNP 29007 5451 2 lightly lightly RB 29007 5451 3 for for IN 29007 5451 4 a a DT 29007 5451 5 minute minute NN 29007 5451 6 or or CC 29007 5451 7 two two CD 29007 5451 8 . . . 29007 5452 1 Sprinkle sprinkle VB 29007 5452 2 with with IN 29007 5452 3 a a DT 29007 5452 4 little little JJ 29007 5452 5 flour flour NN 29007 5452 6 , , , 29007 5452 7 and and CC 29007 5452 8 set set VBN 29007 5452 9 to to TO 29007 5452 10 rise rise VB 29007 5452 11 in in IN 29007 5452 12 a a DT 29007 5452 13 warm warm JJ 29007 5452 14 place place NN 29007 5452 15 for for IN 29007 5452 16 about about RB 29007 5452 17 two two CD 29007 5452 18 hours hour NNS 29007 5452 19 . . . 29007 5453 1 Then then RB 29007 5453 2 knead knead VB 29007 5453 3 well well RB 29007 5453 4 for for IN 29007 5453 5 about about RB 29007 5453 6 a a DT 29007 5453 7 quarter quarter NN 29007 5453 8 of of IN 29007 5453 9 an an DT 29007 5453 10 hour hour NN 29007 5453 11 , , , 29007 5453 12 working work VBG 29007 5453 13 in in IN 29007 5453 14 the the DT 29007 5453 15 remainder remainder NN 29007 5453 16 of of IN 29007 5453 17 the the DT 29007 5453 18 flour flour NN 29007 5453 19 . . . 29007 5454 1 Make make VB 29007 5454 2 it -PRON- PRP 29007 5454 3 into into IN 29007 5454 4 a a DT 29007 5454 5 loaf loaf NN 29007 5454 6 , , , 29007 5454 7 and and CC 29007 5454 8 put put VBD 29007 5454 9 it -PRON- PRP 29007 5454 10 in in IN 29007 5454 11 or or CC 29007 5454 12 on on IN 29007 5454 13 a a DT 29007 5454 14 floured floured JJ 29007 5454 15 tin tin NN 29007 5454 16 . . . 29007 5455 1 Set set VB 29007 5455 2 it -PRON- PRP 29007 5455 3 to to TO 29007 5455 4 rise rise VB 29007 5455 5 for for IN 29007 5455 6 about about RB 29007 5455 7 twenty twenty CD 29007 5455 8 minutes minute NNS 29007 5455 9 , , , 29007 5455 10 and and CC 29007 5455 11 then then RB 29007 5455 12 bake bake VB 29007 5455 13 . . . 29007 5456 1 The the DT 29007 5456 2 oven oven NN 29007 5456 3 must must MD 29007 5456 4 be be VB 29007 5456 5 very very RB 29007 5456 6 hot hot JJ 29007 5456 7 for for IN 29007 5456 8 the the DT 29007 5456 9 first first JJ 29007 5456 10 few few JJ 29007 5456 11 minutes minute NNS 29007 5456 12 , , , 29007 5456 13 and and CC 29007 5456 14 then then RB 29007 5456 15 the the DT 29007 5456 16 heat heat NN 29007 5456 17 must must MD 29007 5456 18 be be VB 29007 5456 19 _ _ NNP 29007 5456 20 much much JJ 29007 5456 21 _ _ NNP 29007 5456 22 lowered lower VBD 29007 5456 23 , , , 29007 5456 24 that that IN 29007 5456 25 the the DT 29007 5456 26 bread bread NN 29007 5456 27 may may MD 29007 5456 28 get get VB 29007 5456 29 well well RB 29007 5456 30 cooked cook VBN 29007 5456 31 through through RB 29007 5456 32 . . . 29007 5457 1 Vienna Vienna NNP 29007 5457 2 Bread Bread NNP 29007 5457 3 . . . 29007 5458 1 _ _ NNP 29007 5458 2 Ingredients_--2 Ingredients_--2 NNP 29007 5458 3   _SP 29007 5458 4 lb lb XX 29007 5458 5 . . . 29007 5459 1 of of IN 29007 5459 2 Vienna Vienna NNP 29007 5459 3 flour flour NN 29007 5459 4 . . . 29007 5460 1 2 2 LS 29007 5460 2   _SP 29007 5460 3 oz oz UH 29007 5460 4 . . . 29007 5461 1 of of IN 29007 5461 2 butter butter NN 29007 5461 3 . . . 29007 5462 1 1 1 CD 29007 5462 2   _SP 29007 5462 3 oz oz UH 29007 5462 4 . . . 29007 5463 1 of of IN 29007 5463 2 German german JJ 29007 5463 3 yeast yeast NN 29007 5463 4 . . . 29007 5464 1 1 1 CD 29007 5464 2 pint pint NN 29007 5464 3 of of IN 29007 5464 4 milk milk NN 29007 5464 5 . . . 29007 5465 1 1 1 CD 29007 5465 2 teaspoonful teaspoonful JJ 29007 5465 3 of of IN 29007 5465 4 salt salt NN 29007 5465 5 . . . 29007 5466 1 _ _ NNP 29007 5466 2 Method._--Rub Method._--Rub NNP 29007 5466 3 the the DT 29007 5466 4 butter butter NN 29007 5466 5 well well RB 29007 5466 6 into into IN 29007 5466 7 the the DT 29007 5466 8 flour flour NN 29007 5466 9 , , , 29007 5466 10 and and CC 29007 5466 11 add add VB 29007 5466 12 the the DT 29007 5466 13 salt salt NN 29007 5466 14 . . . 29007 5467 1 Make make VB 29007 5467 2 the the DT 29007 5467 3 milk milk NN 29007 5467 4 tepid tepid NN 29007 5467 5 , , , 29007 5467 6 and and CC 29007 5467 7 mix mix VB 29007 5467 8 smoothly smoothly RB 29007 5467 9 with with IN 29007 5467 10 the the DT 29007 5467 11 German german JJ 29007 5467 12 yeast yeast NN 29007 5467 13 . . . 29007 5468 1 Make make VB 29007 5468 2 a a DT 29007 5468 3 well well NN 29007 5468 4 in in IN 29007 5468 5 the the DT 29007 5468 6 middle middle NN 29007 5468 7 of of IN 29007 5468 8 the the DT 29007 5468 9 flour flour NN 29007 5468 10 , , , 29007 5468 11 and and CC 29007 5468 12 stir stir VB 29007 5468 13 in in IN 29007 5468 14 the the DT 29007 5468 15 milk milk NN 29007 5468 16 smoothly smoothly RB 29007 5468 17 . . . 29007 5469 1 Knead knead NN 29007 5469 2 very very RB 29007 5469 3 lightly lightly RB 29007 5469 4 for for IN 29007 5469 5 a a DT 29007 5469 6 minute minute NN 29007 5469 7 , , , 29007 5469 8 and and CC 29007 5469 9 then then RB 29007 5469 10 put put VB 29007 5469 11 the the DT 29007 5469 12 dough dough NN 29007 5469 13 to to TO 29007 5469 14 rise rise VB 29007 5469 15 in in IN 29007 5469 16 a a DT 29007 5469 17 warm warm JJ 29007 5469 18 place place NN 29007 5469 19 for for IN 29007 5469 20 two two CD 29007 5469 21 hours hour NNS 29007 5469 22 . . . 29007 5470 1 When when WRB 29007 5470 2 it -PRON- PRP 29007 5470 3 has have VBZ 29007 5470 4 well well RB 29007 5470 5 risen rise VBN 29007 5470 6 , , , 29007 5470 7 make make VB 29007 5470 8 it -PRON- PRP 29007 5470 9 into into IN 29007 5470 10 rolls roll NNS 29007 5470 11 or or CC 29007 5470 12 fancy fancy JJ 29007 5470 13 twists twist NNS 29007 5470 14 . . . 29007 5471 1 Set set VB 29007 5471 2 them -PRON- PRP 29007 5471 3 to to TO 29007 5471 4 rise rise VB 29007 5471 5 on on IN 29007 5471 6 floured floured JJ 29007 5471 7 tins tin NNS 29007 5471 8 for for IN 29007 5471 9 about about RB 29007 5471 10 ten ten CD 29007 5471 11 minutes minute NNS 29007 5471 12 . . . 29007 5472 1 Then then RB 29007 5472 2 bake bake VB 29007 5472 3 in in RP 29007 5472 4 a a DT 29007 5472 5 quick quick JJ 29007 5472 6 oven oven NN 29007 5472 7 from from IN 29007 5472 8 ten ten CD 29007 5472 9 to to IN 29007 5472 10 twenty twenty CD 29007 5472 11 minutes minute NNS 29007 5472 12 , , , 29007 5472 13 according accord VBG 29007 5472 14 to to IN 29007 5472 15 their -PRON- PRP$ 29007 5472 16 size size NN 29007 5472 17 . . . 29007 5473 1 When when WRB 29007 5473 2 nearly nearly RB 29007 5473 3 cooked cook VBN 29007 5473 4 , , , 29007 5473 5 brush brush VB 29007 5473 6 them -PRON- PRP 29007 5473 7 with with IN 29007 5473 8 a a DT 29007 5473 9 little little JJ 29007 5473 10 milk milk NN 29007 5473 11 or or CC 29007 5473 12 white white NN 29007 5473 13 of of IN 29007 5473 14 egg egg NN 29007 5473 15 to to TO 29007 5473 16 glaze glaze VB 29007 5473 17 them -PRON- PRP 29007 5473 18 . . . 29007 5474 1 Unfermented Unfermented NNP 29007 5474 2 Bread Bread NNP 29007 5474 3 . . . 29007 5475 1 _ _ NNP 29007 5475 2 Ingredients_--1 Ingredients_--1 NNP 29007 5475 3   _SP 29007 5475 4 lb lb XX 29007 5475 5 . . . 29007 5476 1 of of IN 29007 5476 2 flour flour NN 29007 5476 3 . . . 29007 5477 1 2 2 CD 29007 5477 2 heaped heap VBD 29007 5477 3 teaspoonfuls teaspoonful NNS 29007 5477 4 of of IN 29007 5477 5 baking baking NN 29007 5477 6 powder powder NN 29007 5477 7 . . . 29007 5478 1 Enough enough JJ 29007 5478 2 water water NN 29007 5478 3 to to TO 29007 5478 4 mix mix VB 29007 5478 5 a a DT 29007 5478 6 dough dough NN 29007 5478 7 . . . 29007 5479 1 _ _ NNP 29007 5479 2 Method._--Put Method._--Put NNP 29007 5479 3 the the DT 29007 5479 4 flour flour NN 29007 5479 5 in in IN 29007 5479 6 a a DT 29007 5479 7 pan pan NN 29007 5479 8 . . . 29007 5480 1 Add add VB 29007 5480 2 the the DT 29007 5480 3 baking baking NN 29007 5480 4 powder powder NN 29007 5480 5 and and CC 29007 5480 6 mix mix VB 29007 5480 7 up up RP 29007 5480 8 with with IN 29007 5480 9 the the DT 29007 5480 10 water water NN 29007 5480 11 . . . 29007 5481 1 Make make VB 29007 5481 2 it -PRON- PRP 29007 5481 3 into into IN 29007 5481 4 small small JJ 29007 5481 5 loaves loaf NNS 29007 5481 6 quickly quickly RB 29007 5481 7 , , , 29007 5481 8 and and CC 29007 5481 9 bake bake VB 29007 5481 10 in in RP 29007 5481 11 a a DT 29007 5481 12 quick quick JJ 29007 5481 13 oven oven NN 29007 5481 14 for for IN 29007 5481 15 about about RB 29007 5481 16 half half PDT 29007 5481 17 an an DT 29007 5481 18 hour hour NN 29007 5481 19 . . . 29007 5482 1 Milk milk NN 29007 5482 2 Rolls roll NNS 29007 5482 3 . . . 29007 5483 1 _ _ NNP 29007 5483 2 Ingredients_--1 Ingredients_--1 NNP 29007 5483 3   _SP 29007 5483 4 lb lb XX 29007 5483 5 . . . 29007 5484 1 of of IN 29007 5484 2 flour flour NN 29007 5484 3 . . . 29007 5485 1 2 2 LS 29007 5485 2   _SP 29007 5485 3 oz oz UH 29007 5485 4 . . . 29007 5486 1 of of IN 29007 5486 2 butter butter NN 29007 5486 3 . . . 29007 5487 1 2 2 CD 29007 5487 2 heaped heap VBD 29007 5487 3 teaspoonfuls teaspoonful NNS 29007 5487 4 of of IN 29007 5487 5 baking baking NN 29007 5487 6 powder powder NN 29007 5487 7 . . . 29007 5488 1 Enough enough JJ 29007 5488 2 milk milk NN 29007 5488 3 to to TO 29007 5488 4 mix mix VB 29007 5488 5 to to IN 29007 5488 6 a a DT 29007 5488 7 dough dough NN 29007 5488 8 . . . 29007 5489 1 _ _ NNP 29007 5489 2 Method._--Rub Method._--Rub NNP 29007 5489 3 the the DT 29007 5489 4 butter butter NN 29007 5489 5 into into IN 29007 5489 6 the the DT 29007 5489 7 flour flour NN 29007 5489 8 lightly lightly RB 29007 5489 9 . . . 29007 5490 1 Add add VB 29007 5490 2 the the DT 29007 5490 3 baking baking NN 29007 5490 4 powder powder NN 29007 5490 5 , , , 29007 5490 6 and and CC 29007 5490 7 mix mix VB 29007 5490 8 with with IN 29007 5490 9 the the DT 29007 5490 10 milk milk NN 29007 5490 11 . . . 29007 5491 1 Make make VB 29007 5491 2 into into IN 29007 5491 3 small small JJ 29007 5491 4 rolls roll NNS 29007 5491 5 as as RB 29007 5491 6 quickly quickly RB 29007 5491 7 as as IN 29007 5491 8 possible possible JJ 29007 5491 9 , , , 29007 5491 10 and and CC 29007 5491 11 bake bake VB 29007 5491 12 for for IN 29007 5491 13 a a DT 29007 5491 14 few few JJ 29007 5491 15 minutes minute NNS 29007 5491 16 in in IN 29007 5491 17 a a DT 29007 5491 18 quick quick JJ 29007 5491 19 oven oven NN 29007 5491 20 . . . 29007 5492 1 Brush brush VB 29007 5492 2 over over RP 29007 5492 3 with with IN 29007 5492 4 a a DT 29007 5492 5 little little JJ 29007 5492 6 milk milk NN 29007 5492 7 to to TO 29007 5492 8 glaze glaze VB 29007 5492 9 them -PRON- PRP 29007 5492 10 . . . 29007 5493 1 Pound Pound NNP 29007 5493 2 Cake Cake NNP 29007 5493 3 . . . 29007 5494 1 _ _ NNP 29007 5494 2 Ingredients_--10 Ingredients_--10 NNP 29007 5494 3   _SP 29007 5494 4 oz oz UH 29007 5494 5 . . . 29007 5495 1 of of IN 29007 5495 2 flour flour NN 29007 5495 3 . . . 29007 5496 1 8 8 CD 29007 5496 2   _SP 29007 5496 3 oz oz UH 29007 5496 4 . . . 29007 5497 1 of of IN 29007 5497 2 butter butter NN 29007 5497 3 . . . 29007 5498 1 8 8 CD 29007 5498 2   _SP 29007 5498 3 oz oz UH 29007 5498 4 . . . 29007 5499 1 of of IN 29007 5499 2 castor castor NN 29007 5499 3 sugar sugar NN 29007 5499 4 . . . 29007 5500 1 2 2 LS 29007 5500 2   _SP 29007 5500 3 oz oz UH 29007 5500 4 . . . 29007 5501 1 of of IN 29007 5501 2 candied candy VBN 29007 5501 3 peel peel NN 29007 5501 4 . . . 29007 5502 1 ¼ ¼ NNP 29007 5502 2   _SP 29007 5502 3 lb lb XX 29007 5502 4 . . . 29007 5503 1 of of IN 29007 5503 2 sultanas sultanas NNP 29007 5503 3 . . . 29007 5504 1 4 4 CD 29007 5504 2 large large JJ 29007 5504 3 eggs egg NNS 29007 5504 4 . . . 29007 5505 1 Grated grate VBN 29007 5505 2 rind rind NN 29007 5505 3 of of IN 29007 5505 4 a a DT 29007 5505 5 lemon lemon NN 29007 5505 6 . . . 29007 5506 1 _ _ NNP 29007 5506 2 Method._--Rub Method._--Rub NNP 29007 5506 3 the the DT 29007 5506 4 flour flour NN 29007 5506 5 and and CC 29007 5506 6 sugar sugar NN 29007 5506 7 through through IN 29007 5506 8 a a DT 29007 5506 9 sieve sieve NN 29007 5506 10 . . . 29007 5507 1 Beat beat VB 29007 5507 2 the the DT 29007 5507 3 butter butter NN 29007 5507 4 to to IN 29007 5507 5 a a DT 29007 5507 6 cream cream NN 29007 5507 7 in in IN 29007 5507 8 a a DT 29007 5507 9 basin basin NN 29007 5507 10 . . . 29007 5508 1 Mix mix VB 29007 5508 2 in in IN 29007 5508 3 a a DT 29007 5508 4 little little JJ 29007 5508 5 flour flour NN 29007 5508 6 and and CC 29007 5508 7 sugar sugar NN 29007 5508 8 . . . 29007 5509 1 Then then RB 29007 5509 2 a a DT 29007 5509 3 well well RB 29007 5509 4 - - HYPH 29007 5509 5 beaten beat VBN 29007 5509 6 egg egg NN 29007 5509 7 . . . 29007 5510 1 Next next IN 29007 5510 2 more more JJR 29007 5510 3 flour flour NN 29007 5510 4 , , , 29007 5510 5 sugar sugar NN 29007 5510 6 , , , 29007 5510 7 and and CC 29007 5510 8 another another DT 29007 5510 9 egg egg NN 29007 5510 10 . . . 29007 5511 1 Continue continue VB 29007 5511 2 mixing mix VBG 29007 5511 3 in in IN 29007 5511 4 the the DT 29007 5511 5 same same JJ 29007 5511 6 way way NN 29007 5511 7 until until IN 29007 5511 8 the the DT 29007 5511 9 flour flour NN 29007 5511 10 , , , 29007 5511 11 sugar sugar NN 29007 5511 12 , , , 29007 5511 13 and and CC 29007 5511 14 eggs egg NNS 29007 5511 15 are be VBP 29007 5511 16 all all RB 29007 5511 17 well well RB 29007 5511 18 blended blended JJ 29007 5511 19 together together RB 29007 5511 20 . . . 29007 5512 1 Add add VB 29007 5512 2 the the DT 29007 5512 3 other other JJ 29007 5512 4 ingredients ingredient NNS 29007 5512 5 , , , 29007 5512 6 and and CC 29007 5512 7 put put VBD 29007 5512 8 into into IN 29007 5512 9 a a DT 29007 5512 10 well well RB 29007 5512 11 - - HYPH 29007 5512 12 greased grease VBN 29007 5512 13 cake cake NN 29007 5512 14 - - HYPH 29007 5512 15 tin tin NN 29007 5512 16 lined line VBN 29007 5512 17 with with IN 29007 5512 18 buttered butter VBN 29007 5512 19 paper paper NN 29007 5512 20 . . . 29007 5513 1 Bake bake VB 29007 5513 2 for for IN 29007 5513 3 about about RB 29007 5513 4 two two CD 29007 5513 5 hours hour NNS 29007 5513 6 . . . 29007 5514 1 Queen Queen NNP 29007 5514 2 Cakes Cakes NNPS 29007 5514 3 . . . 29007 5515 1 _ _ NNP 29007 5515 2 Ingredients_--6 Ingredients_--6 NNP 29007 5515 3   _SP 29007 5515 4 oz oz UH 29007 5515 5 . . . 29007 5516 1 of of IN 29007 5516 2 flour flour NN 29007 5516 3 . . . 29007 5517 1 4 4 LS 29007 5517 2   _SP 29007 5517 3 oz oz UH 29007 5517 4 . . . 29007 5518 1 of of IN 29007 5518 2 butter butter NN 29007 5518 3 . . . 29007 5519 1 4 4 LS 29007 5519 2   _SP 29007 5519 3 oz oz UH 29007 5519 4 . . . 29007 5520 1 of of IN 29007 5520 2 sugar sugar NNP 29007 5520 3 . . . 29007 5521 1 4 4 CD 29007 5521 2 eggs egg NNS 29007 5521 3 . . . 29007 5522 1 A a DT 29007 5522 2 few few JJ 29007 5522 3 currants currant NNS 29007 5522 4 . . . 29007 5523 1 Grated grate VBN 29007 5523 2 rind rind NN 29007 5523 3 of of IN 29007 5523 4 a a DT 29007 5523 5 lemon lemon NN 29007 5523 6 . . . 29007 5524 1 _ _ NNP 29007 5524 2 Method._--Cream Method._--Cream NNP 29007 5524 3 the the DT 29007 5524 4 butter butter NN 29007 5524 5 . . . 29007 5525 1 Mix mix VB 29007 5525 2 in in IN 29007 5525 3 the the DT 29007 5525 4 flour flour NN 29007 5525 5 , , , 29007 5525 6 sugar sugar NN 29007 5525 7 , , , 29007 5525 8 and and CC 29007 5525 9 eggs egg NNS 29007 5525 10 , , , 29007 5525 11 according accord VBG 29007 5525 12 to to IN 29007 5525 13 directions direction NNS 29007 5525 14 given give VBN 29007 5525 15 in in IN 29007 5525 16 preceding precede VBG 29007 5525 17 recipe recipe NN 29007 5525 18 . . . 29007 5526 1 Add add VB 29007 5526 2 the the DT 29007 5526 3 lemon lemon NN 29007 5526 4 rind rind NN 29007 5526 5 , , , 29007 5526 6 and and CC 29007 5526 7 partly partly RB 29007 5526 8 fill fill VB 29007 5526 9 small small JJ 29007 5526 10 well well RB 29007 5526 11 - - HYPH 29007 5526 12 greased grease VBN 29007 5526 13 Queen queen NN 29007 5526 14 - - HYPH 29007 5526 15 cake cake NN 29007 5526 16 tins tin NNS 29007 5526 17 with with IN 29007 5526 18 the the DT 29007 5526 19 mixture mixture NN 29007 5526 20 . . . 29007 5527 1 Sprinkle sprinkle VB 29007 5527 2 a a DT 29007 5527 3 few few JJ 29007 5527 4 currants currant NNS 29007 5527 5 on on IN 29007 5527 6 the the DT 29007 5527 7 top top NN 29007 5527 8 of of IN 29007 5527 9 each each DT 29007 5527 10 . . . 29007 5528 1 Bake bake VB 29007 5528 2 in in RP 29007 5528 3 a a DT 29007 5528 4 moderately moderately RB 29007 5528 5 quick quick JJ 29007 5528 6 oven oven NN 29007 5528 7 for for IN 29007 5528 8 about about RB 29007 5528 9 a a DT 29007 5528 10 quarter quarter NN 29007 5528 11 of of IN 29007 5528 12 an an DT 29007 5528 13 hour hour NN 29007 5528 14 . . . 29007 5529 1 Rock Rock NNP 29007 5529 2 Cakes Cakes NNP 29007 5529 3 . . . 29007 5530 1 _ _ NNP 29007 5530 2 Ingredients_--1 Ingredients_--1 NNP 29007 5530 3   _SP 29007 5530 4 lb lb XX 29007 5530 5 . . . 29007 5531 1 of of IN 29007 5531 2 flour flour NN 29007 5531 3 . . . 29007 5532 1 6 6 CD 29007 5532 2   _SP 29007 5532 3 oz oz UH 29007 5532 4 . . . 29007 5533 1 of of IN 29007 5533 2 butter butter NN 29007 5533 3 . . . 29007 5534 1 6 6 CD 29007 5534 2   _SP 29007 5534 3 oz oz UH 29007 5534 4 . . . 29007 5535 1 of of IN 29007 5535 2 castor castor NN 29007 5535 3 sugar sugar NN 29007 5535 4 . . . 29007 5536 1 ½ ½ JJ 29007 5536 2   _SP 29007 5536 3 lb lb XX 29007 5536 4 . . . 29007 5537 1 of of IN 29007 5537 2 currants currant NNS 29007 5537 3 . . . 29007 5538 1 2 2 LS 29007 5538 2   _SP 29007 5538 3 oz oz UH 29007 5538 4 . . . 29007 5539 1 of of IN 29007 5539 2 candied candy VBN 29007 5539 3 peel peel NN 29007 5539 4 . . . 29007 5540 1 1 1 CD 29007 5540 2 teaspoonful teaspoonful JJ 29007 5540 3 of of IN 29007 5540 4 baking bake VBG 29007 5540 5 powder powder NN 29007 5540 6 . . . 29007 5541 1 2 2 CD 29007 5541 2 eggs egg NNS 29007 5541 3 . . . 29007 5542 1 Grated grate VBN 29007 5542 2 rind rind NN 29007 5542 3 of of IN 29007 5542 4 a a DT 29007 5542 5 lemon lemon NN 29007 5542 6 . . . 29007 5543 1 _ _ NNP 29007 5543 2 Method._--Rub Method._--Rub NNP 29007 5543 3 the the DT 29007 5543 4 butter butter NN 29007 5543 5 into into IN 29007 5543 6 the the DT 29007 5543 7 flour flour NN 29007 5543 8 . . . 29007 5544 1 Add add VB 29007 5544 2 the the DT 29007 5544 3 sugar sugar NN 29007 5544 4 , , , 29007 5544 5 currants currant NNS 29007 5544 6 , , , 29007 5544 7 and and CC 29007 5544 8 other other JJ 29007 5544 9 ingredients ingredient NNS 29007 5544 10 . . . 29007 5545 1 Mix mix VB 29007 5545 2 very very RB 29007 5545 3 stiffly stiffly NN 29007 5545 4 with with IN 29007 5545 5 the the DT 29007 5545 6 eggs egg NNS 29007 5545 7 , , , 29007 5545 8 well well RB 29007 5545 9 beaten beat VBN 29007 5545 10 . . . 29007 5546 1 Put put VB 29007 5546 2 in in RP 29007 5546 3 rough rough JJ 29007 5546 4 heaps heap NNS 29007 5546 5 on on IN 29007 5546 6 a a DT 29007 5546 7 well well RB 29007 5546 8 - - HYPH 29007 5546 9 greased grease VBN 29007 5546 10 baking baking NN 29007 5546 11 - - HYPH 29007 5546 12 sheet sheet NN 29007 5546 13 . . . 29007 5547 1 Bake bake VB 29007 5547 2 in in RP 29007 5547 3 a a DT 29007 5547 4 quick quick JJ 29007 5547 5 oven oven NN 29007 5547 6 for for IN 29007 5547 7 a a DT 29007 5547 8 quarter quarter NN 29007 5547 9 of of IN 29007 5547 10 an an DT 29007 5547 11 hour hour NN 29007 5547 12 . . . 29007 5548 1 Plain Plain NNP 29007 5548 2 Rock Rock NNP 29007 5548 3 Cakes Cakes NNP 29007 5548 4 . . . 29007 5549 1 _ _ NNP 29007 5549 2 Ingredients_--1 Ingredients_--1 NNP 29007 5549 3   _SP 29007 5549 4 lb lb XX 29007 5549 5 . . . 29007 5550 1 of of IN 29007 5550 2 flour flour NN 29007 5550 3 . . . 29007 5551 1 ¼ ¼ NNP 29007 5551 2   _SP 29007 5551 3 lb lb XX 29007 5551 4 . . . 29007 5552 1 of of IN 29007 5552 2 moist moist NNP 29007 5552 3 sugar sugar NN 29007 5552 4 . . . 29007 5553 1 ¼ ¼ NNP 29007 5553 2   _SP 29007 5553 3 lb lb XX 29007 5553 4 . . . 29007 5554 1 of of IN 29007 5554 2 currants currant NNS 29007 5554 3 . . . 29007 5555 1 ¼ ¼ NNP 29007 5555 2   _SP 29007 5555 3 lb lb XX 29007 5555 4 . . . 29007 5556 1 of of IN 29007 5556 2 butter butter NN 29007 5556 3 , , , 29007 5556 4 lard lard NN 29007 5556 5 , , , 29007 5556 6 or or CC 29007 5556 7 dripping dripping JJ 29007 5556 8 . . . 29007 5557 1 1 1 CD 29007 5557 2 egg egg NN 29007 5557 3 . . . 29007 5558 1 A a DT 29007 5558 2 little little JJ 29007 5558 3 milk milk NN 29007 5558 4 . . . 29007 5559 1 _ _ NNP 29007 5559 2 Method._--Rub Method._--Rub NNP 29007 5559 3 the the DT 29007 5559 4 butter butter NN 29007 5559 5 or or CC 29007 5559 6 dripping drip VBG 29007 5559 7 into into IN 29007 5559 8 the the DT 29007 5559 9 flour flour NN 29007 5559 10 . . . 29007 5560 1 Add add VB 29007 5560 2 the the DT 29007 5560 3 other other JJ 29007 5560 4 dry dry JJ 29007 5560 5 ingredients ingredient NNS 29007 5560 6 . . . 29007 5561 1 Mix mix VB 29007 5561 2 stiffly stiffly NN 29007 5561 3 with with IN 29007 5561 4 the the DT 29007 5561 5 egg egg NN 29007 5561 6 , , , 29007 5561 7 well well RB 29007 5561 8 beaten beat VBN 29007 5561 9 , , , 29007 5561 10 and and CC 29007 5561 11 a a DT 29007 5561 12 little little JJ 29007 5561 13 milk milk NN 29007 5561 14 . . . 29007 5562 1 Put put VB 29007 5562 2 in in RP 29007 5562 3 little little JJ 29007 5562 4 rough rough JJ 29007 5562 5 heaps heap NNS 29007 5562 6 on on IN 29007 5562 7 a a DT 29007 5562 8 well well RB 29007 5562 9 - - HYPH 29007 5562 10 greased grease VBN 29007 5562 11 baking baking NN 29007 5562 12 - - HYPH 29007 5562 13 tin tin NN 29007 5562 14 . . . 29007 5563 1 Bake bake VB 29007 5563 2 in in RP 29007 5563 3 a a DT 29007 5563 4 quick quick JJ 29007 5563 5 oven oven NN 29007 5563 6 for for IN 29007 5563 7 about about RB 29007 5563 8 a a DT 29007 5563 9 quarter quarter NN 29007 5563 10 of of IN 29007 5563 11 an an DT 29007 5563 12 hour hour NN 29007 5563 13 . . . 29007 5564 1 Plain plain JJ 29007 5564 2 Seed Seed NNP 29007 5564 3 Cake Cake NNP 29007 5564 4 . . . 29007 5565 1 _ _ NNP 29007 5565 2 Ingredients_--10 Ingredients_--10 NNP 29007 5565 3   _SP 29007 5565 4 oz oz UH 29007 5565 5 . . . 29007 5566 1 of of IN 29007 5566 2 flour flour NN 29007 5566 3 . . . 29007 5567 1 3 3 LS 29007 5567 2   _SP 29007 5567 3 oz oz UH 29007 5567 4 . . . 29007 5568 1 of of IN 29007 5568 2 butter butter NN 29007 5568 3 or or CC 29007 5568 4 clarified clarify VBN 29007 5568 5 dripping dripping NN 29007 5568 6 . . . 29007 5569 1 1 1 CD 29007 5569 2 teaspoonful teaspoonful JJ 29007 5569 3 of of IN 29007 5569 4 caraway caraway JJ 29007 5569 5 seeds seed NNS 29007 5569 6 . . . 29007 5570 1 3 3 LS 29007 5570 2   _SP 29007 5570 3 oz oz UH 29007 5570 4 . . . 29007 5571 1 of of IN 29007 5571 2 castor castor NN 29007 5571 3 sugar sugar NN 29007 5571 4 . . . 29007 5572 1 2 2 CD 29007 5572 2 teaspoonfuls teaspoonful NNS 29007 5572 3 of of IN 29007 5572 4 baking bake VBG 29007 5572 5 powder powder NN 29007 5572 6 . . . 29007 5573 1 1 1 CD 29007 5573 2 egg egg NN 29007 5573 3 . . . 29007 5574 1 ¾ ¾ NNP 29007 5574 2 gill gill NN 29007 5574 3 of of IN 29007 5574 4 milk milk NN 29007 5574 5 . . . 29007 5575 1 ½ ½ JJ 29007 5575 2 saltspoonful saltspoonful JJ 29007 5575 3 of of IN 29007 5575 4 salt salt NN 29007 5575 5 . . . 29007 5576 1 _ _ NNP 29007 5576 2 Method._--Rub Method._--Rub NNP 29007 5576 3 the the DT 29007 5576 4 fat fat NN 29007 5576 5 well well NN 29007 5576 6 into into IN 29007 5576 7 the the DT 29007 5576 8 flour flour NN 29007 5576 9 . . . 29007 5577 1 Add add VB 29007 5577 2 all all PDT 29007 5577 3 the the DT 29007 5577 4 other other JJ 29007 5577 5 dry dry JJ 29007 5577 6 ingredients ingredient NNS 29007 5577 7 . . . 29007 5578 1 Mix mix VB 29007 5578 2 with with IN 29007 5578 3 the the DT 29007 5578 4 egg egg NN 29007 5578 5 and and CC 29007 5578 6 milk milk NN 29007 5578 7 , , , 29007 5578 8 well well RB 29007 5578 9 beaten beat VBN 29007 5578 10 . . . 29007 5579 1 Bake bake VB 29007 5579 2 in in RP 29007 5579 3 a a DT 29007 5579 4 well well RB 29007 5579 5 - - HYPH 29007 5579 6 greased grease VBN 29007 5579 7 cake cake NN 29007 5579 8 - - HYPH 29007 5579 9 tin tin NN 29007 5579 10 for for IN 29007 5579 11 about about RB 29007 5579 12 an an DT 29007 5579 13 hour hour NN 29007 5579 14 . . . 29007 5580 1 Sultana Sultana NNP 29007 5580 2 Cake Cake NNP 29007 5580 3 . . . 29007 5581 1 _ _ NNP 29007 5581 2 Ingredients_--10 Ingredients_--10 NNP 29007 5581 3   _SP 29007 5581 4 oz oz UH 29007 5581 5 . . . 29007 5582 1 of of IN 29007 5582 2 flour flour NN 29007 5582 3 . . . 29007 5583 1 ¼ ¼ NNP 29007 5583 2   _SP 29007 5583 3 lb lb XX 29007 5583 4 . . . 29007 5584 1 butter butter NN 29007 5584 2 . . . 29007 5585 1 ¼ ¼ NNP 29007 5585 2   _SP 29007 5585 3 lb lb XX 29007 5585 4 . . . 29007 5586 1 of of IN 29007 5586 2 castor castor NN 29007 5586 3 sugar sugar NN 29007 5586 4 . . . 29007 5587 1 ¼ ¼ NNP 29007 5587 2   _SP 29007 5587 3 lb lb XX 29007 5587 4 . . . 29007 5588 1 of of IN 29007 5588 2 sultana sultana NNP 29007 5588 3 raisins raisin NNS 29007 5588 4 . . . 29007 5589 1 1 1 CD 29007 5589 2   _SP 29007 5589 3 oz oz UH 29007 5589 4 . . . 29007 5590 1 of of IN 29007 5590 2 candied candy VBN 29007 5590 3 peel peel NN 29007 5590 4 . . . 29007 5591 1 2 2 CD 29007 5591 2 eggs egg NNS 29007 5591 3 . . . 29007 5592 1 1 1 CD 29007 5592 2 teaspoonful teaspoonful JJ 29007 5592 3 of of IN 29007 5592 4 baking bake VBG 29007 5592 5 powder powder NN 29007 5592 6 . . . 29007 5593 1 ½ ½ JJ 29007 5593 2 gill gill NN 29007 5593 3 of of IN 29007 5593 4 milk milk NN 29007 5593 5 . . . 29007 5594 1 Grated grate VBN 29007 5594 2 rind rind NN 29007 5594 3 of of IN 29007 5594 4 a a DT 29007 5594 5 lemon lemon NN 29007 5594 6 . . . 29007 5595 1 _ _ NNP 29007 5595 2 Method._--Rub Method._--Rub NNP 29007 5595 3 the the DT 29007 5595 4 butter butter NN 29007 5595 5 well well RB 29007 5595 6 into into IN 29007 5595 7 the the DT 29007 5595 8 flour flour NN 29007 5595 9 . . . 29007 5596 1 Add add VB 29007 5596 2 all all PDT 29007 5596 3 the the DT 29007 5596 4 other other JJ 29007 5596 5 dry dry JJ 29007 5596 6 ingredients ingredient NNS 29007 5596 7 . . . 29007 5597 1 Mix mix VB 29007 5597 2 with with IN 29007 5597 3 the the DT 29007 5597 4 milk milk NN 29007 5597 5 and and CC 29007 5597 6 yolks yolk NNS 29007 5597 7 of of IN 29007 5597 8 the the DT 29007 5597 9 eggs egg NNS 29007 5597 10 , , , 29007 5597 11 well well RB 29007 5597 12 beaten beat VBN 29007 5597 13 together together RB 29007 5597 14 . . . 29007 5598 1 Beat beat VB 29007 5598 2 the the DT 29007 5598 3 whites white NNS 29007 5598 4 of of IN 29007 5598 5 the the DT 29007 5598 6 eggs egg NNS 29007 5598 7 to to IN 29007 5598 8 a a DT 29007 5598 9 stiff stiff JJ 29007 5598 10 froth froth NN 29007 5598 11 , , , 29007 5598 12 and and CC 29007 5598 13 mix mix VB 29007 5598 14 them -PRON- PRP 29007 5598 15 in in RP 29007 5598 16 lightly lightly RB 29007 5598 17 . . . 29007 5599 1 Put put VB 29007 5599 2 the the DT 29007 5599 3 mixture mixture NN 29007 5599 4 in in IN 29007 5599 5 a a DT 29007 5599 6 well well RB 29007 5599 7 - - HYPH 29007 5599 8 greased grease VBN 29007 5599 9 cake cake NN 29007 5599 10 - - HYPH 29007 5599 11 tin tin NN 29007 5599 12 . . . 29007 5600 1 Bake bake VB 29007 5600 2 for for IN 29007 5600 3 about about RB 29007 5600 4 one one CD 29007 5600 5 hour hour NN 29007 5600 6 and and CC 29007 5600 7 a a DT 29007 5600 8 half half NN 29007 5600 9 . . . 29007 5601 1 Plain Plain NNP 29007 5601 2 Plum Plum NNP 29007 5601 3 Cake Cake NNP 29007 5601 4 . . . 29007 5602 1 _ _ NNP 29007 5602 2 Ingredients_--1 Ingredients_--1 NNP 29007 5602 3   _SP 29007 5602 4 lb lb XX 29007 5602 5 . . . 29007 5603 1 of of IN 29007 5603 2 flour flour NN 29007 5603 3 . . . 29007 5604 1 ¼ ¼ NNP 29007 5604 2   _SP 29007 5604 3 lb lb XX 29007 5604 4 . . . 29007 5605 1 of of IN 29007 5605 2 dripping drip VBG 29007 5605 3 . . . 29007 5606 1 ¼ ¼ NNP 29007 5606 2   _SP 29007 5606 3 lb lb XX 29007 5606 4 . . . 29007 5607 1 of of IN 29007 5607 2 currants currant NNS 29007 5607 3 . . . 29007 5608 1 ½ ½ JJ 29007 5608 2 pint pint NN 29007 5608 3 of of IN 29007 5608 4 milk milk NN 29007 5608 5 . . . 29007 5609 1 ¼ ¼ NNP 29007 5609 2   _SP 29007 5609 3 lb lb XX 29007 5609 4 . . . 29007 5610 1 of of IN 29007 5610 2 sugar sugar NNP 29007 5610 3 . . . 29007 5611 1 2 2 CD 29007 5611 2 teaspoonfuls teaspoonful NNS 29007 5611 3 of of IN 29007 5611 4 baking bake VBG 29007 5611 5 powder powder NN 29007 5611 6 . . . 29007 5612 1 _ _ NNP 29007 5612 2 Method._--Rub Method._--Rub NNP 29007 5612 3 the the DT 29007 5612 4 dripping dripping NN 29007 5612 5 into into IN 29007 5612 6 the the DT 29007 5612 7 flour flour NN 29007 5612 8 . . . 29007 5613 1 Add add VB 29007 5613 2 the the DT 29007 5613 3 other other JJ 29007 5613 4 dry dry JJ 29007 5613 5 ingredients ingredient NNS 29007 5613 6 . . . 29007 5614 1 Mix mix VB 29007 5614 2 with with IN 29007 5614 3 the the DT 29007 5614 4 milk milk NN 29007 5614 5 . . . 29007 5615 1 Bake bake VB 29007 5615 2 in in RP 29007 5615 3 a a DT 29007 5615 4 well well RB 29007 5615 5 - - HYPH 29007 5615 6 greased grease VBN 29007 5615 7 cake cake NN 29007 5615 8 - - HYPH 29007 5615 9 tin tin NN 29007 5615 10 for for IN 29007 5615 11 about about RB 29007 5615 12 one one CD 29007 5615 13 hour hour NN 29007 5615 14 and and CC 29007 5615 15 a a DT 29007 5615 16 quarter quarter NN 29007 5615 17 . . . 29007 5616 1 Rice Rice NNP 29007 5616 2 Cake Cake NNP 29007 5616 3 . . . 29007 5617 1 _ _ NNP 29007 5617 2 Ingredients_--8 ingredients_--8 CC 29007 5617 3   _SP 29007 5617 4 oz oz UH 29007 5617 5 . . . 29007 5618 1 of of IN 29007 5618 2 ground ground NNP 29007 5618 3 rice rice NN 29007 5618 4 . . . 29007 5619 1 6 6 CD 29007 5619 2   _SP 29007 5619 3 oz oz UH 29007 5619 4 . . . 29007 5620 1 of of IN 29007 5620 2 castor castor NN 29007 5620 3 sugar sugar NN 29007 5620 4 . . . 29007 5621 1 4 4 CD 29007 5621 2 eggs egg NNS 29007 5621 3 . . . 29007 5622 1 Grated grate VBN 29007 5622 2 rind rind NN 29007 5622 3 of of IN 29007 5622 4 a a DT 29007 5622 5 lemon lemon NN 29007 5622 6 . . . 29007 5623 1 _ _ NNP 29007 5623 2 Method._--Beat method._--beat CD 29007 5623 3 the the DT 29007 5623 4 eggs egg NNS 29007 5623 5 well well JJ 29007 5623 6 with with IN 29007 5623 7 a a DT 29007 5623 8 whisk whisk NN 29007 5623 9 . . . 29007 5624 1 Mix mix VB 29007 5624 2 in in RP 29007 5624 3 gradually gradually RB 29007 5624 4 the the DT 29007 5624 5 castor castor NN 29007 5624 6 sugar sugar NN 29007 5624 7 and and CC 29007 5624 8 rice rice NN 29007 5624 9 , , , 29007 5624 10 and and CC 29007 5624 11 add add VB 29007 5624 12 the the DT 29007 5624 13 lemon lemon NN 29007 5624 14 rind rind NN 29007 5624 15 . . . 29007 5625 1 Bake bake VB 29007 5625 2 in in RP 29007 5625 3 a a DT 29007 5625 4 well well RB 29007 5625 5 - - HYPH 29007 5625 6 greased grease VBN 29007 5625 7 baking baking NN 29007 5625 8 - - HYPH 29007 5625 9 tin tin NN 29007 5625 10 in in IN 29007 5625 11 a a DT 29007 5625 12 quick quick JJ 29007 5625 13 oven oven NN 29007 5625 14 for for IN 29007 5625 15 about about RB 29007 5625 16 one one CD 29007 5625 17 hour hour NN 29007 5625 18 . . . 29007 5626 1 Cornflour Cornflour NNP 29007 5626 2 Cake Cake NNP 29007 5626 3 . . . 29007 5627 1 _ _ NNP 29007 5627 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 5627 3   _SP 29007 5627 4 lb lb XX 29007 5627 5 . . . 29007 5628 1 of of IN 29007 5628 2 cornflour cornflour NNP 29007 5628 3 . . . 29007 5629 1 ¼ ¼ NNP 29007 5629 2   _SP 29007 5629 3 lb lb XX 29007 5629 4 . . . 29007 5630 1 of of IN 29007 5630 2 castor castor NN 29007 5630 3 sugar sugar NN 29007 5630 4 . . . 29007 5631 1 2 2 LS 29007 5631 2   _SP 29007 5631 3 oz oz UH 29007 5631 4 . . . 29007 5632 1 of of IN 29007 5632 2 butter butter NN 29007 5632 3 . . . 29007 5633 1 1 1 CD 29007 5633 2 teaspoonful teaspoonful JJ 29007 5633 3 of of IN 29007 5633 4 baking bake VBG 29007 5633 5 powder powder NN 29007 5633 6 . . . 29007 5634 1 2 2 CD 29007 5634 2 eggs egg NNS 29007 5634 3 . . . 29007 5635 1 _ _ NNP 29007 5635 2 Method._--Beat method._--beat CD 29007 5635 3 the the DT 29007 5635 4 butter butter NN 29007 5635 5 to to IN 29007 5635 6 a a DT 29007 5635 7 cream cream NN 29007 5635 8 . . . 29007 5636 1 Then then RB 29007 5636 2 mix mix VB 29007 5636 3 in in IN 29007 5636 4 the the DT 29007 5636 5 sugar sugar NN 29007 5636 6 . . . 29007 5637 1 Add add VB 29007 5637 2 the the DT 29007 5637 3 two two CD 29007 5637 4 eggs egg NNS 29007 5637 5 , , , 29007 5637 6 and and CC 29007 5637 7 beat beat VBD 29007 5637 8 all all RB 29007 5637 9 well well RB 29007 5637 10 together together RB 29007 5637 11 . . . 29007 5638 1 Lastly lastly RB 29007 5638 2 , , , 29007 5638 3 stir stir NN 29007 5638 4 in in IN 29007 5638 5 the the DT 29007 5638 6 cornflour cornflour NN 29007 5638 7 and and CC 29007 5638 8 add add VB 29007 5638 9 the the DT 29007 5638 10 baking baking NN 29007 5638 11 powder powder NN 29007 5638 12 . . . 29007 5639 1 Put put VB 29007 5639 2 the the DT 29007 5639 3 mixture mixture NN 29007 5639 4 into into IN 29007 5639 5 a a DT 29007 5639 6 well well RB 29007 5639 7 - - HYPH 29007 5639 8 greased grease VBN 29007 5639 9 cake cake NN 29007 5639 10 - - HYPH 29007 5639 11 tin tin NN 29007 5639 12 , , , 29007 5639 13 and and CC 29007 5639 14 bake bake VB 29007 5639 15 for for IN 29007 5639 16 about about RB 29007 5639 17 three three CD 29007 5639 18 - - HYPH 29007 5639 19 quarters quarter NNS 29007 5639 20 of of IN 29007 5639 21 an an DT 29007 5639 22 hour hour NN 29007 5639 23 . . . 29007 5640 1 Scones scone NNS 29007 5640 2 . . . 29007 5641 1 _ _ NNP 29007 5641 2 Ingredients_--1 Ingredients_--1 NNP 29007 5641 3   _SP 29007 5641 4 lb lb XX 29007 5641 5 . . . 29007 5642 1 of of IN 29007 5642 2 flour flour NN 29007 5642 3 . . . 29007 5643 1 2 2 LS 29007 5643 2   _SP 29007 5643 3 oz oz UH 29007 5643 4 . . . 29007 5644 1 of of IN 29007 5644 2 castor castor NN 29007 5644 3 sugar sugar NN 29007 5644 4 . . . 29007 5645 1 3 3 LS 29007 5645 2   _SP 29007 5645 3 oz oz UH 29007 5645 4 . . . 29007 5646 1 of of IN 29007 5646 2 butter butter NN 29007 5646 3 . . . 29007 5647 1 ½ ½ JJ 29007 5647 2 pint pint NN 29007 5647 3 of of IN 29007 5647 4 milk milk NN 29007 5647 5 . . . 29007 5648 1 2 2 CD 29007 5648 2 teaspoonfuls teaspoonful NNS 29007 5648 3 of of IN 29007 5648 4 baking baking NN 29007 5648 5 powder powder NN 29007 5648 6 , , , 29007 5648 7 or or CC 29007 5648 8 ¼ ¼ RB 29007 5648 9   _SP 29007 5648 10 oz oz UH 29007 5648 11 . . . 29007 5649 1 of of IN 29007 5649 2 cream cream NN 29007 5649 3 of of IN 29007 5649 4 tartar tartar NN 29007 5649 5 , , , 29007 5649 6 and and CC 29007 5649 7 1 1 CD 29007 5649 8 teaspoonful teaspoonful JJ 29007 5649 9 of of IN 29007 5649 10 carbonate carbonate NN 29007 5649 11 of of IN 29007 5649 12 soda soda NN 29007 5649 13 . . . 29007 5650 1 _ _ NNP 29007 5650 2 Method._--Rub Method._--Rub NNP 29007 5650 3 the the DT 29007 5650 4 butter butter NN 29007 5650 5 into into IN 29007 5650 6 the the DT 29007 5650 7 flour flour NN 29007 5650 8 . . . 29007 5651 1 Add add VB 29007 5651 2 the the DT 29007 5651 3 other other JJ 29007 5651 4 dry dry JJ 29007 5651 5 ingredients ingredient NNS 29007 5651 6 . . . 29007 5652 1 Mix mix VB 29007 5652 2 lightly lightly RB 29007 5652 3 with with IN 29007 5652 4 the the DT 29007 5652 5 milk milk NN 29007 5652 6 . . . 29007 5653 1 Divide divide VB 29007 5653 2 the the DT 29007 5653 3 dough dough NN 29007 5653 4 into into IN 29007 5653 5 two two CD 29007 5653 6 pieces piece NNS 29007 5653 7 . . . 29007 5654 1 Make make VB 29007 5654 2 each each DT 29007 5654 3 piece piece NN 29007 5654 4 into into IN 29007 5654 5 a a DT 29007 5654 6 ball ball NN 29007 5654 7 . . . 29007 5655 1 Roll roll VB 29007 5655 2 it -PRON- PRP 29007 5655 3 out out RP 29007 5655 4 to to IN 29007 5655 5 about about RB 29007 5655 6 three three CD 29007 5655 7 - - HYPH 29007 5655 8 quarters quarter NNS 29007 5655 9 of of IN 29007 5655 10 an an DT 29007 5655 11 inch inch NN 29007 5655 12 in in IN 29007 5655 13 thickness thickness NN 29007 5655 14 . . . 29007 5656 1 Cut cut VB 29007 5656 2 into into IN 29007 5656 3 triangular triangular NN 29007 5656 4 - - HYPH 29007 5656 5 shaped shape VBN 29007 5656 6 pieces piece NNS 29007 5656 7 . . . 29007 5657 1 Bake bake VB 29007 5657 2 on on RP 29007 5657 3 a a DT 29007 5657 4 greased grease VBN 29007 5657 5 baking baking NN 29007 5657 6 - - HYPH 29007 5657 7 tin tin NN 29007 5657 8 for for IN 29007 5657 9 about about RB 29007 5657 10 twenty twenty CD 29007 5657 11 minutes minute NNS 29007 5657 12 . . . 29007 5658 1 Brush brush VB 29007 5658 2 them -PRON- PRP 29007 5658 3 over over RP 29007 5658 4 with with IN 29007 5658 5 a a DT 29007 5658 6 little little JJ 29007 5658 7 white white NN 29007 5658 8 of of IN 29007 5658 9 egg egg NN 29007 5658 10 or or CC 29007 5658 11 milk milk NN 29007 5658 12 to to TO 29007 5658 13 glaze glaze VB 29007 5658 14 them -PRON- PRP 29007 5658 15 . . . 29007 5659 1 Currant Currant NNP 29007 5659 2 Cake Cake NNP 29007 5659 3 . . . 29007 5660 1 _ _ NNP 29007 5660 2 Ingredients_--10 Ingredients_--10 NNP 29007 5660 3   _SP 29007 5660 4 oz oz UH 29007 5660 5 . . . 29007 5661 1 of of IN 29007 5661 2 flour flour NN 29007 5661 3 . . . 29007 5662 1 ¼ ¼ NNP 29007 5662 2   _SP 29007 5662 3 lb lb XX 29007 5662 4 . . . 29007 5663 1 of of IN 29007 5663 2 currants currant NNS 29007 5663 3 . . . 29007 5664 1 ¼ ¼ NNP 29007 5664 2   _SP 29007 5664 3 lb lb XX 29007 5664 4 . . . 29007 5665 1 of of IN 29007 5665 2 sugar sugar NNP 29007 5665 3 . . . 29007 5666 1 3 3 LS 29007 5666 2   _SP 29007 5666 3 oz oz UH 29007 5666 4 . . . 29007 5667 1 of of IN 29007 5667 2 butter butter NN 29007 5667 3 . . . 29007 5668 1 1 1 CD 29007 5668 2 egg egg NN 29007 5668 3 . . . 29007 5669 1 2 2 CD 29007 5669 2 teaspoonfuls teaspoonful NNS 29007 5669 3 of of IN 29007 5669 4 baking bake VBG 29007 5669 5 powder powder NN 29007 5669 6 . . . 29007 5670 1 ¼ ¼ NNP 29007 5670 2 pint pint NN 29007 5670 3 of of IN 29007 5670 4 milk milk NN 29007 5670 5 . . . 29007 5671 1 A a DT 29007 5671 2 little little JJ 29007 5671 3 grated grated JJ 29007 5671 4 lemon lemon NN 29007 5671 5 rind rind NN 29007 5671 6 . . . 29007 5672 1 _ _ NNP 29007 5672 2 Method._--Rub Method._--Rub NNP 29007 5672 3 the the DT 29007 5672 4 butter butter NN 29007 5672 5 into into IN 29007 5672 6 the the DT 29007 5672 7 flour flour NN 29007 5672 8 until until IN 29007 5672 9 like like UH 29007 5672 10 fine fine JJ 29007 5672 11 bread bread NN 29007 5672 12 - - HYPH 29007 5672 13 crumbs crumb NNS 29007 5672 14 . . . 29007 5673 1 Add add VB 29007 5673 2 the the DT 29007 5673 3 sugar sugar NN 29007 5673 4 and and CC 29007 5673 5 currants currant NNS 29007 5673 6 -- -- : 29007 5673 7 the the DT 29007 5673 8 currants currant NNS 29007 5673 9 should should MD 29007 5673 10 be be VB 29007 5673 11 well well RB 29007 5673 12 washed wash VBN 29007 5673 13 and and CC 29007 5673 14 dried dry VBN 29007 5673 15 -- -- : 29007 5673 16 also also RB 29007 5673 17 the the DT 29007 5673 18 baking baking NN 29007 5673 19 powder powder NN 29007 5673 20 and and CC 29007 5673 21 lemon lemon NN 29007 5673 22 rind rind NN 29007 5673 23 . . . 29007 5674 1 Mix mix VB 29007 5674 2 with with IN 29007 5674 3 the the DT 29007 5674 4 beaten beat VBN 29007 5674 5 egg egg NN 29007 5674 6 and and CC 29007 5674 7 milk milk NN 29007 5674 8 . . . 29007 5675 1 Bake bake VB 29007 5675 2 it -PRON- PRP 29007 5675 3 at at IN 29007 5675 4 once once RB 29007 5675 5 , , , 29007 5675 6 in in IN 29007 5675 7 a a DT 29007 5675 8 greased grease VBN 29007 5675 9 cake cake NN 29007 5675 10 - - HYPH 29007 5675 11 tin tin NN 29007 5675 12 lined line VBN 29007 5675 13 with with IN 29007 5675 14 paper paper NN 29007 5675 15 , , , 29007 5675 16 for for IN 29007 5675 17 one one CD 29007 5675 18 hour hour NN 29007 5675 19 and and CC 29007 5675 20 a a DT 29007 5675 21 half half NN 29007 5675 22 . . . 29007 5676 1 Luncheon Luncheon NNP 29007 5676 2 Cake Cake NNP 29007 5676 3 . . . 29007 5677 1 _ _ NNP 29007 5677 2 Ingredients_--1 Ingredients_--1 NNP 29007 5677 3   _SP 29007 5677 4 lb lb XX 29007 5677 5 . . . 29007 5678 1 of of IN 29007 5678 2 flour flour NN 29007 5678 3 . . . 29007 5679 1 4 4 LS 29007 5679 2   _SP 29007 5679 3 oz oz UH 29007 5679 4 . . . 29007 5680 1 of of IN 29007 5680 2 butter butter NN 29007 5680 3 , , , 29007 5680 4 lard lard NN 29007 5680 5 , , , 29007 5680 6 or or CC 29007 5680 7 dripping dripping JJ 29007 5680 8 . . . 29007 5681 1 ¼ ¼ NNP 29007 5681 2   _SP 29007 5681 3 lb lb XX 29007 5681 4 . . . 29007 5682 1 of of IN 29007 5682 2 sultanas sultanas NNP 29007 5682 3 . . . 29007 5683 1 ¼ ¼ NNP 29007 5683 2   _SP 29007 5683 3 lb lb XX 29007 5683 4 . . . 29007 5684 1 of of IN 29007 5684 2 currants currant NNS 29007 5684 3 . . . 29007 5685 1 6 6 CD 29007 5685 2   _SP 29007 5685 3 oz oz UH 29007 5685 4 . . . 29007 5686 1 of of IN 29007 5686 2 sugar sugar NNP 29007 5686 3 . . . 29007 5687 1 2 2 LS 29007 5687 2   _SP 29007 5687 3 oz oz UH 29007 5687 4 . . . 29007 5688 1 of of IN 29007 5688 2 candied candy VBN 29007 5688 3 peel peel NN 29007 5688 4 . . . 29007 5689 1 2 2 CD 29007 5689 2 eggs egg NNS 29007 5689 3 . . . 29007 5690 1 Rather rather RB 29007 5690 2 less less JJR 29007 5690 3 than than IN 29007 5690 4 a a DT 29007 5690 5 ¼ ¼ JJ 29007 5690 6 pint pint NN 29007 5690 7 of of IN 29007 5690 8 milk milk NN 29007 5690 9 . . . 29007 5691 1 2 2 CD 29007 5691 2 teaspoonfuls teaspoonful NNS 29007 5691 3 of of IN 29007 5691 4 baking bake VBG 29007 5691 5 powder powder NN 29007 5691 6 . . . 29007 5692 1 1 1 CD 29007 5692 2   _SP 29007 5692 3 oz oz UH 29007 5692 4 . . . 29007 5693 1 of of IN 29007 5693 2 lump lump NNP 29007 5693 3 sugar sugar NN 29007 5693 4 . . . 29007 5694 1 Grated grate VBN 29007 5694 2 lemon lemon NN 29007 5694 3 rind rind NN 29007 5694 4 . . . 29007 5695 1 _ _ NNP 29007 5695 2 Method._--Put Method._--Put NNP 29007 5695 3 the the DT 29007 5695 4 lump lump NN 29007 5695 5 sugar sugar NN 29007 5695 6 in in IN 29007 5695 7 a a DT 29007 5695 8 saucepan saucepan NN 29007 5695 9 and and CC 29007 5695 10 burn burn VB 29007 5695 11 it -PRON- PRP 29007 5695 12 brown brown JJ 29007 5695 13 . . . 29007 5696 1 Pour pour VB 29007 5696 2 in in IN 29007 5696 3 the the DT 29007 5696 4 milk milk NN 29007 5696 5 and and CC 29007 5696 6 stir stir VB 29007 5696 7 until until IN 29007 5696 8 it -PRON- PRP 29007 5696 9 is be VBZ 29007 5696 10 coloured colour VBN 29007 5696 11 . . . 29007 5697 1 Then then RB 29007 5697 2 strain strain VB 29007 5697 3 it -PRON- PRP 29007 5697 4 and and CC 29007 5697 5 let let VB 29007 5697 6 it -PRON- PRP 29007 5697 7 get get VB 29007 5697 8 cold cold JJ 29007 5697 9 . . . 29007 5698 1 Put put VB 29007 5698 2 the the DT 29007 5698 3 flour flour NN 29007 5698 4 into into IN 29007 5698 5 a a DT 29007 5698 6 basin basin NN 29007 5698 7 . . . 29007 5699 1 Rub rub VB 29007 5699 2 the the DT 29007 5699 3 butter butter NN 29007 5699 4 lightly lightly RB 29007 5699 5 into into IN 29007 5699 6 it -PRON- PRP 29007 5699 7 . . . 29007 5700 1 Add add VB 29007 5700 2 the the DT 29007 5700 3 sultanas sultana NNS 29007 5700 4 ( ( -LRB- 29007 5700 5 well well RB 29007 5700 6 cleaned clean VBN 29007 5700 7 ) ) -RRB- 29007 5700 8 , , , 29007 5700 9 and and CC 29007 5700 10 the the DT 29007 5700 11 rest rest NN 29007 5700 12 of of IN 29007 5700 13 the the DT 29007 5700 14 dry dry JJ 29007 5700 15 ingredients ingredient NNS 29007 5700 16 . . . 29007 5701 1 Mix mix VB 29007 5701 2 with with IN 29007 5701 3 the the DT 29007 5701 4 eggs egg NNS 29007 5701 5 well well RB 29007 5701 6 beaten beat VBN 29007 5701 7 , , , 29007 5701 8 and and CC 29007 5701 9 the the DT 29007 5701 10 milk milk NN 29007 5701 11 . . . 29007 5702 1 Put put VB 29007 5702 2 it -PRON- PRP 29007 5702 3 into into IN 29007 5702 4 a a DT 29007 5702 5 well well RB 29007 5702 6 - - HYPH 29007 5702 7 greased grease VBN 29007 5702 8 tin tin NN 29007 5702 9 , , , 29007 5702 10 which which WDT 29007 5702 11 should should MD 29007 5702 12 be be VB 29007 5702 13 lined line VBN 29007 5702 14 with with IN 29007 5702 15 paper paper NN 29007 5702 16 . . . 29007 5703 1 Bake bake VB 29007 5703 2 from from IN 29007 5703 3 one one CD 29007 5703 4 hour hour NN 29007 5703 5 and and CC 29007 5703 6 a a DT 29007 5703 7 half half NN 29007 5703 8 to to TO 29007 5703 9 two two CD 29007 5703 10 hours hour NNS 29007 5703 11 . . . 29007 5704 1 Gingerbread Gingerbread NNP 29007 5704 2 . . . 29007 5705 1 _ _ NNP 29007 5705 2 Ingredients_--2 Ingredients_--2 NNP 29007 5705 3   _SP 29007 5705 4 lb lb XX 29007 5705 5 . . . 29007 5706 1 of of IN 29007 5706 2 flour flour NN 29007 5706 3 . . . 29007 5707 1 2 2 LS 29007 5707 2   _SP 29007 5707 3 lb lb XX 29007 5707 4 . . . 29007 5708 1 of of IN 29007 5708 2 treacle treacle NNP 29007 5708 3 . . . 29007 5709 1 ½ ½ JJ 29007 5709 2   _SP 29007 5709 3 lb lb XX 29007 5709 4 . . . 29007 5710 1 moist moist JJ 29007 5710 2 sugar sugar NNP 29007 5710 3 . . . 29007 5711 1 3 3 CD 29007 5711 2 eggs egg NNS 29007 5711 3 . . . 29007 5712 1 ½ ½ JJ 29007 5712 2   _SP 29007 5712 3 oz oz UH 29007 5712 4 . . . 29007 5713 1 of of IN 29007 5713 2 carbonate carbonate NN 29007 5713 3 of of IN 29007 5713 4 soda soda NN 29007 5713 5 . . . 29007 5714 1 8 8 CD 29007 5714 2   _SP 29007 5714 3 oz oz UH 29007 5714 4 . . . 29007 5715 1 of of IN 29007 5715 2 butter butter NN 29007 5715 3 . . . 29007 5716 1 2 2 LS 29007 5716 2   _SP 29007 5716 3 oz oz UH 29007 5716 4 . . . 29007 5717 1 of of IN 29007 5717 2 ginger ginger NN 29007 5717 3 . . . 29007 5718 1 ½ ½ VB 29007 5718 2 a a DT 29007 5718 3 cup cup NN 29007 5718 4 of of IN 29007 5718 5 water water NN 29007 5718 6 . . . 29007 5719 1 2 2 LS 29007 5719 2   _SP 29007 5719 3 oz oz UH 29007 5719 4 . . . 29007 5720 1 of of IN 29007 5720 2 candied candy VBN 29007 5720 3 peel peel NN 29007 5720 4 . . . 29007 5721 1 _ _ NNP 29007 5721 2 Method._--Put Method._--Put NNP 29007 5721 3 the the DT 29007 5721 4 flour flour NN 29007 5721 5 , , , 29007 5721 6 sugar sugar NN 29007 5721 7 , , , 29007 5721 8 ginger ginger NN 29007 5721 9 , , , 29007 5721 10 candied candy VBN 29007 5721 11 peel peel NN 29007 5721 12 , , , 29007 5721 13 and and CC 29007 5721 14 carbonate carbonate NN 29007 5721 15 of of IN 29007 5721 16 soda soda NN 29007 5721 17 into into IN 29007 5721 18 a a DT 29007 5721 19 basin basin NN 29007 5721 20 . . . 29007 5722 1 Warm warm VB 29007 5722 2 the the DT 29007 5722 3 treacle treacle NN 29007 5722 4 , , , 29007 5722 5 water water NN 29007 5722 6 , , , 29007 5722 7 and and CC 29007 5722 8 butter butter NN 29007 5722 9 in in IN 29007 5722 10 a a DT 29007 5722 11 saucepan saucepan NN 29007 5722 12 . . . 29007 5723 1 Mix mix VB 29007 5723 2 with with IN 29007 5723 3 the the DT 29007 5723 4 dry dry JJ 29007 5723 5 ingredients ingredient NNS 29007 5723 6 and and CC 29007 5723 7 add add VB 29007 5723 8 the the DT 29007 5723 9 eggs egg NNS 29007 5723 10 , , , 29007 5723 11 well well RB 29007 5723 12 beaten beat VBN 29007 5723 13 . . . 29007 5724 1 Partly partly RB 29007 5724 2 fill fill VB 29007 5724 3 a a DT 29007 5724 4 well well RB 29007 5724 5 - - HYPH 29007 5724 6 greased grease VBN 29007 5724 7 Yorkshire yorkshire NN 29007 5724 8 - - HYPH 29007 5724 9 pudding pudde VBG 29007 5724 10 tin tin NN 29007 5724 11 . . . 29007 5725 1 Smooth smooth VB 29007 5725 2 over over RP 29007 5725 3 with with IN 29007 5725 4 a a DT 29007 5725 5 knife knife NN 29007 5725 6 dipped dip VBN 29007 5725 7 in in IN 29007 5725 8 hot hot JJ 29007 5725 9 water water NN 29007 5725 10 , , , 29007 5725 11 and and CC 29007 5725 12 score score VB 29007 5725 13 with with IN 29007 5725 14 a a DT 29007 5725 15 knife knife NN 29007 5725 16 . . . 29007 5726 1 Bake bake VB 29007 5726 2 in in IN 29007 5726 3 a a DT 29007 5726 4 moderate moderate JJ 29007 5726 5 oven oven NN 29007 5726 6 for for IN 29007 5726 7 about about RB 29007 5726 8 an an DT 29007 5726 9 hour hour NN 29007 5726 10 and and CC 29007 5726 11 a a DT 29007 5726 12 half half NN 29007 5726 13 . . . 29007 5727 1 Sponge Sponge NNP 29007 5727 2 Cake Cake NNP 29007 5727 3 . . . 29007 5728 1 _ _ NNP 29007 5728 2 Ingredients_--4 Ingredients_--4 NNP 29007 5728 3   _SP 29007 5728 4 oz oz UH 29007 5728 5 . . . 29007 5729 1 of of IN 29007 5729 2 flour flour NN 29007 5729 3 . . . 29007 5730 1 5 5 CD 29007 5730 2 eggs egg NNS 29007 5730 3 . . . 29007 5731 1 4 4 LS 29007 5731 2   _SP 29007 5731 3 oz oz UH 29007 5731 4 . . . 29007 5732 1 of of IN 29007 5732 2 castor castor NN 29007 5732 3 sugar sugar NN 29007 5732 4 . . . 29007 5733 1 _ _ NNP 29007 5733 2 Method._--Oil Method._--Oil NNP 29007 5733 3 the the DT 29007 5733 4 cake cake NN 29007 5733 5 - - HYPH 29007 5733 6 mould mould NN 29007 5733 7 , , , 29007 5733 8 and and CC 29007 5733 9 dust dust VB 29007 5733 10 it -PRON- PRP 29007 5733 11 over over RP 29007 5733 12 with with IN 29007 5733 13 castor castor NN 29007 5733 14 sugar sugar NN 29007 5733 15 . . . 29007 5734 1 Beat beat VB 29007 5734 2 the the DT 29007 5734 3 eggs egg NNS 29007 5734 4 and and CC 29007 5734 5 sugar sugar VB 29007 5734 6 for for IN 29007 5734 7 about about RB 29007 5734 8 twenty twenty CD 29007 5734 9 minutes minute NNS 29007 5734 10 until until IN 29007 5734 11 they -PRON- PRP 29007 5734 12 rise rise VBP 29007 5734 13 and and CC 29007 5734 14 are be VBP 29007 5734 15 quite quite RB 29007 5734 16 light light JJ 29007 5734 17 ; ; : 29007 5734 18 this this DT 29007 5734 19 may may MD 29007 5734 20 be be VB 29007 5734 21 done do VBN 29007 5734 22 over over IN 29007 5734 23 hot hot JJ 29007 5734 24 water water NN 29007 5734 25 , , , 29007 5734 26 care care NN 29007 5734 27 being being NN 29007 5734 28 taken take VBN 29007 5734 29 that that IN 29007 5734 30 the the DT 29007 5734 31 heat heat NN 29007 5734 32 is be VBZ 29007 5734 33 not not RB 29007 5734 34 too too RB 29007 5734 35 great great JJ 29007 5734 36 to to TO 29007 5734 37 cook cook VB 29007 5734 38 the the DT 29007 5734 39 eggs egg NNS 29007 5734 40 . . . 29007 5735 1 Dry Dry NNP 29007 5735 2 and and CC 29007 5735 3 sift sift VB 29007 5735 4 the the DT 29007 5735 5 flour flour NN 29007 5735 6 , , , 29007 5735 7 and and CC 29007 5735 8 stir stir VB 29007 5735 9 it -PRON- PRP 29007 5735 10 lightly lightly RB 29007 5735 11 in in RB 29007 5735 12 . . . 29007 5736 1 Pour pour VB 29007 5736 2 into into IN 29007 5736 3 the the DT 29007 5736 4 mould mould NN 29007 5736 5 and and CC 29007 5736 6 bake bake VB 29007 5736 7 in in RP 29007 5736 8 a a DT 29007 5736 9 moderate moderate JJ 29007 5736 10 oven oven NN 29007 5736 11 for for IN 29007 5736 12 about about RB 29007 5736 13 one one CD 29007 5736 14 hour hour NN 29007 5736 15 . . . 29007 5737 1 Sponge Sponge NNP 29007 5737 2 Roll Roll NNP 29007 5737 3 . . . 29007 5738 1 _ _ NNP 29007 5738 2 Ingredients_--5 ingredients_--5 IN 29007 5738 3 eggs egg NNS 29007 5738 4 . . . 29007 5739 1 The the DT 29007 5739 2 weight weight NN 29007 5739 3 of of IN 29007 5739 4 4 4 CD 29007 5739 5 eggs egg NNS 29007 5739 6 in in IN 29007 5739 7 castor castor NN 29007 5739 8 sugar sugar NN 29007 5739 9 . . . 29007 5740 1 Of of IN 29007 5740 2 3 3 CD 29007 5740 3 in in IN 29007 5740 4 flour flour NN 29007 5740 5 . . . 29007 5741 1 Some some DT 29007 5741 2 jam jam NN 29007 5741 3 . . . 29007 5742 1 _ _ NNP 29007 5742 2 Method._--Beat method._--beat CD 29007 5742 3 the the DT 29007 5742 4 eggs egg NNS 29007 5742 5 to to IN 29007 5742 6 a a DT 29007 5742 7 cream cream NN 29007 5742 8 . . . 29007 5743 1 Add add VB 29007 5743 2 the the DT 29007 5743 3 sugar sugar NN 29007 5743 4 and and CC 29007 5743 5 then then RB 29007 5743 6 the the DT 29007 5743 7 flour flour NN 29007 5743 8 , , , 29007 5743 9 lightly lightly RB 29007 5743 10 . . . 29007 5744 1 Have have VBP 29007 5744 2 a a DT 29007 5744 3 baking baking JJ 29007 5744 4 - - HYPH 29007 5744 5 tin tin NN 29007 5744 6 ready ready JJ 29007 5744 7 greased grease VBN 29007 5744 8 with with IN 29007 5744 9 butter butter NN 29007 5744 10 , , , 29007 5744 11 and and CC 29007 5744 12 lined line VBN 29007 5744 13 with with IN 29007 5744 14 greased greased JJ 29007 5744 15 paper paper NN 29007 5744 16 . . . 29007 5745 1 Pour pour VB 29007 5745 2 in in IN 29007 5745 3 the the DT 29007 5745 4 mixture mixture NN 29007 5745 5 ; ; : 29007 5745 6 spread spread VB 29007 5745 7 it -PRON- PRP 29007 5745 8 over over RP 29007 5745 9 and and CC 29007 5745 10 bake bake VB 29007 5745 11 it -PRON- PRP 29007 5745 12 till till IN 29007 5745 13 a a DT 29007 5745 14 light light JJ 29007 5745 15 fawn fawn NN 29007 5745 16 colour colour NN 29007 5745 17 . . . 29007 5746 1 Then then RB 29007 5746 2 turn turn VB 29007 5746 3 it -PRON- PRP 29007 5746 4 on on RP 29007 5746 5 to to IN 29007 5746 6 a a DT 29007 5746 7 cloth cloth NN 29007 5746 8 . . . 29007 5747 1 Spread Spread VBN 29007 5747 2 with with IN 29007 5747 3 the the DT 29007 5747 4 jam jam NN 29007 5747 5 melted melt VBD 29007 5747 6 and and CC 29007 5747 7 roll roll VB 29007 5747 8 up up RP 29007 5747 9 quickly quickly RB 29007 5747 10 . . . 29007 5748 1 Seed Seed NNP 29007 5748 2 Cake Cake NNP 29007 5748 3 . . . 29007 5749 1 _ _ NNP 29007 5749 2 Ingredients_--1 Ingredients_--1 NNP 29007 5749 3   _SP 29007 5749 4 lb lb XX 29007 5749 5 . . . 29007 5750 1 of of IN 29007 5750 2 flour flour NN 29007 5750 3 . . . 29007 5751 1 4 4 LS 29007 5751 2   _SP 29007 5751 3 oz oz UH 29007 5751 4 . . . 29007 5752 1 of of IN 29007 5752 2 butter butter NN 29007 5752 3 . . . 29007 5753 1 6 6 CD 29007 5753 2   _SP 29007 5753 3 oz oz UH 29007 5753 4 . . . 29007 5754 1 of of IN 29007 5754 2 castor castor NN 29007 5754 3 sugar sugar NN 29007 5754 4 . . . 29007 5755 1 ½ ½ JJ 29007 5755 2   _SP 29007 5755 3 oz oz UH 29007 5755 4 . . . 29007 5756 1 of of IN 29007 5756 2 caraway caraway NNP 29007 5756 3 seeds seed NNS 29007 5756 4 . . . 29007 5757 1 ¼ ¼ NNP 29007 5757 2 pint pint NN 29007 5757 3 of of IN 29007 5757 4 milk milk NN 29007 5757 5 . . . 29007 5758 1 1 1 CD 29007 5758 2 teaspoonful teaspoonful JJ 29007 5758 3 of of IN 29007 5758 4 baking bake VBG 29007 5758 5 powder powder NN 29007 5758 6 . . . 29007 5759 1 2 2 CD 29007 5759 2 eggs egg NNS 29007 5759 3 . . . 29007 5760 1 _ _ NNP 29007 5760 2 Method._--Rub Method._--Rub NNP 29007 5760 3 the the DT 29007 5760 4 butter butter NN 29007 5760 5 into into IN 29007 5760 6 the the DT 29007 5760 7 flour flour NN 29007 5760 8 . . . 29007 5761 1 Add add VB 29007 5761 2 the the DT 29007 5761 3 castor castor NN 29007 5761 4 sugar sugar NN 29007 5761 5 and and CC 29007 5761 6 seeds seed NNS 29007 5761 7 . . . 29007 5762 1 Mix mix VB 29007 5762 2 with with IN 29007 5762 3 the the DT 29007 5762 4 yolks yolk NNS 29007 5762 5 and and CC 29007 5762 6 milk milk NN 29007 5762 7 beaten beat VBN 29007 5762 8 together together RB 29007 5762 9 . . . 29007 5763 1 Beat beat VB 29007 5763 2 the the DT 29007 5763 3 whites white NNS 29007 5763 4 stiffly stiffly RB 29007 5763 5 and and CC 29007 5763 6 stir stir VB 29007 5763 7 in in RP 29007 5763 8 lightly lightly RB 29007 5763 9 . . . 29007 5764 1 Bake bake VB 29007 5764 2 in in RP 29007 5764 3 a a DT 29007 5764 4 nicely nicely RB 29007 5764 5 prepared prepared JJ 29007 5764 6 tin tin NN 29007 5764 7 for for IN 29007 5764 8 about about RB 29007 5764 9 one one CD 29007 5764 10 hour hour NN 29007 5764 11 and and CC 29007 5764 12 a a DT 29007 5764 13 half half NN 29007 5764 14 . . . 29007 5765 1 Madeira Madeira NNP 29007 5765 2 Cake Cake NNP 29007 5765 3 . . . 29007 5766 1 _ _ NNP 29007 5766 2 Ingredients_--10 Ingredients_--10 NNP 29007 5766 3   _SP 29007 5766 4 oz oz UH 29007 5766 5 . . . 29007 5767 1 of of IN 29007 5767 2 flour flour NN 29007 5767 3 . . . 29007 5768 1 10 10 CD 29007 5768 2   _SP 29007 5768 3 oz oz UH 29007 5768 4 . . . 29007 5769 1 of of IN 29007 5769 2 lump lump NNP 29007 5769 3 sugar sugar NN 29007 5769 4 . . . 29007 5770 1 ¼ ¼ NNP 29007 5770 2   _SP 29007 5770 3 lb lb XX 29007 5770 4 . . . 29007 5771 1 of of IN 29007 5771 2 butter butter NN 29007 5771 3 . . . 29007 5772 1 6 6 CD 29007 5772 2 eggs egg NNS 29007 5772 3 . . . 29007 5773 1 ½ ½ JJ 29007 5773 2 gill gill NN 29007 5773 3 of of IN 29007 5773 4 water water NN 29007 5773 5 . . . 29007 5774 1 _ _ NNP 29007 5774 2 Method._--Boil Method._--Boil NNP 29007 5774 3 the the DT 29007 5774 4 water water NN 29007 5774 5 and and CC 29007 5774 6 sugar sugar NN 29007 5774 7 to to IN 29007 5774 8 a a DT 29007 5774 9 syrup syrup NN 29007 5774 10 . . . 29007 5775 1 Pour pour VB 29007 5775 2 when when WRB 29007 5775 3 hot hot JJ 29007 5775 4 , , , 29007 5775 5 but but CC 29007 5775 6 not not RB 29007 5775 7 boiling boil VBG 29007 5775 8 , , , 29007 5775 9 on on IN 29007 5775 10 to to IN 29007 5775 11 the the DT 29007 5775 12 eggs egg NNS 29007 5775 13 and and CC 29007 5775 14 beat beat VBN 29007 5775 15 over over IN 29007 5775 16 hot hot JJ 29007 5775 17 water water NN 29007 5775 18 until until IN 29007 5775 19 light light NN 29007 5775 20 . . . 29007 5776 1 Melt melt VB 29007 5776 2 the the DT 29007 5776 3 butter butter NN 29007 5776 4 and and CC 29007 5776 5 stir stir VB 29007 5776 6 it -PRON- PRP 29007 5776 7 in in IN 29007 5776 8 very very RB 29007 5776 9 lightly lightly RB 29007 5776 10 with with IN 29007 5776 11 the the DT 29007 5776 12 flour flour NN 29007 5776 13 . . . 29007 5777 1 Oil oil NN 29007 5777 2 a a DT 29007 5777 3 mould mould NN 29007 5777 4 and and CC 29007 5777 5 dust dust VB 29007 5777 6 it -PRON- PRP 29007 5777 7 with with IN 29007 5777 8 castor castor NN 29007 5777 9 sugar sugar NN 29007 5777 10 . . . 29007 5778 1 Pour pour VB 29007 5778 2 in in IN 29007 5778 3 the the DT 29007 5778 4 mixture mixture NN 29007 5778 5 , , , 29007 5778 6 and and CC 29007 5778 7 bake bake VB 29007 5778 8 from from IN 29007 5778 9 one one CD 29007 5778 10 hour hour NN 29007 5778 11 and and CC 29007 5778 12 a a DT 29007 5778 13 half half NN 29007 5778 14 to to TO 29007 5778 15 two two CD 29007 5778 16 hours hour NNS 29007 5778 17 . . . 29007 5779 1 Buns bun NNS 29007 5779 2 . . . 29007 5780 1 _ _ NNP 29007 5780 2 Ingredients_--16 Ingredients_--16 NNP 29007 5780 3   _SP 29007 5780 4 oz oz UH 29007 5780 5 . . . 29007 5781 1 of of IN 29007 5781 2 flour flour NN 29007 5781 3 . . . 29007 5782 1 ½ ½ JJ 29007 5782 2   _SP 29007 5782 3 oz oz UH 29007 5782 4 . . . 29007 5783 1 of of IN 29007 5783 2 yeast yeast NN 29007 5783 3 . . . 29007 5784 1 ½ ½ JJ 29007 5784 2 pint pint NN 29007 5784 3 of of IN 29007 5784 4 milk milk NN 29007 5784 5 . . . 29007 5785 1 2 2 LS 29007 5785 2   _SP 29007 5785 3 oz oz UH 29007 5785 4 . . . 29007 5786 1 of of IN 29007 5786 2 sugar sugar NNP 29007 5786 3 . . . 29007 5787 1 2 2 LS 29007 5787 2   _SP 29007 5787 3 oz oz UH 29007 5787 4 . . . 29007 5788 1 of of IN 29007 5788 2 sultanas sultanas NNP 29007 5788 3 . . . 29007 5789 1 2 2 LS 29007 5789 2   _SP 29007 5789 3 oz oz UH 29007 5789 4 . . . 29007 5790 1 of of IN 29007 5790 2 butter butter NN 29007 5790 3 . . . 29007 5791 1 1 1 CD 29007 5791 2 egg egg NN 29007 5791 3 . . . 29007 5792 1 _ _ NNP 29007 5792 2 Method._--Put method._--put CD 29007 5792 3 ten ten CD 29007 5792 4 ounces ounce NNS 29007 5792 5 of of IN 29007 5792 6 the the DT 29007 5792 7 flour flour NN 29007 5792 8 into into IN 29007 5792 9 a a DT 29007 5792 10 basin basin NN 29007 5792 11 . . . 29007 5793 1 Mix mix VB 29007 5793 2 the the DT 29007 5793 3 yeast yeast NN 29007 5793 4 smoothly smoothly RB 29007 5793 5 with with IN 29007 5793 6 the the DT 29007 5793 7 milk milk NN 29007 5793 8 , , , 29007 5793 9 which which WDT 29007 5793 10 should should MD 29007 5793 11 be be VB 29007 5793 12 made make VBN 29007 5793 13 tepid tepid JJ 29007 5793 14 . . . 29007 5794 1 Stir stir VB 29007 5794 2 into into IN 29007 5794 3 the the DT 29007 5794 4 flour flour NN 29007 5794 5 . . . 29007 5795 1 Beat beat VB 29007 5795 2 for for IN 29007 5795 3 five five CD 29007 5795 4 minutes minute NNS 29007 5795 5 , , , 29007 5795 6 and and CC 29007 5795 7 set set VBN 29007 5795 8 to to TO 29007 5795 9 rise rise VB 29007 5795 10 in in IN 29007 5795 11 a a DT 29007 5795 12 warm warm JJ 29007 5795 13 place place NN 29007 5795 14 for for IN 29007 5795 15 about about RB 29007 5795 16 two two CD 29007 5795 17 hours hour NNS 29007 5795 18 . . . 29007 5796 1 Then then RB 29007 5796 2 beat beat VBD 29007 5796 3 in in IN 29007 5796 4 the the DT 29007 5796 5 remainder remainder NN 29007 5796 6 of of IN 29007 5796 7 the the DT 29007 5796 8 flour flour NN 29007 5796 9 , , , 29007 5796 10 sultanas sultanas NNP 29007 5796 11 , , , 29007 5796 12 sugar sugar NN 29007 5796 13 , , , 29007 5796 14 butter butter NN 29007 5796 15 , , , 29007 5796 16 and and CC 29007 5796 17 the the DT 29007 5796 18 egg egg NN 29007 5796 19 . . . 29007 5797 1 Set Set VBN 29007 5797 2 to to TO 29007 5797 3 rise rise VB 29007 5797 4 for for IN 29007 5797 5 about about RB 29007 5797 6 two two CD 29007 5797 7 hours hour NNS 29007 5797 8 more more RBR 29007 5797 9 . . . 29007 5798 1 Then then RB 29007 5798 2 form form VB 29007 5798 3 into into IN 29007 5798 4 buns bun NNS 29007 5798 5 . . . 29007 5799 1 Place place VB 29007 5799 2 them -PRON- PRP 29007 5799 3 on on IN 29007 5799 4 a a DT 29007 5799 5 floured floured JJ 29007 5799 6 tin tin NN 29007 5799 7 , , , 29007 5799 8 and and CC 29007 5799 9 let let VB 29007 5799 10 them -PRON- PRP 29007 5799 11 rise rise VB 29007 5799 12 for for IN 29007 5799 13 ten ten CD 29007 5799 14 minutes minute NNS 29007 5799 15 . . . 29007 5800 1 Bake bake VB 29007 5800 2 in in RP 29007 5800 3 a a DT 29007 5800 4 very very RB 29007 5800 5 quick quick JJ 29007 5800 6 oven oven JJ 29007 5800 7 for for IN 29007 5800 8 about about RB 29007 5800 9 five five CD 29007 5800 10 minutes minute NNS 29007 5800 11 until until IN 29007 5800 12 nicely nicely RB 29007 5800 13 coloured colour VBN 29007 5800 14 . . . 29007 5801 1 Boil boil VB 29007 5801 2 half half PDT 29007 5801 3 an an DT 29007 5801 4 ounce ounce NN 29007 5801 5 of of IN 29007 5801 6 sugar sugar NN 29007 5801 7 with with IN 29007 5801 8 half half PDT 29007 5801 9 a a DT 29007 5801 10 gill gill NN 29007 5801 11 of of IN 29007 5801 12 water water NN 29007 5801 13 , , , 29007 5801 14 and and CC 29007 5801 15 brush brush VB 29007 5801 16 the the DT 29007 5801 17 buns bun NNS 29007 5801 18 over over RP 29007 5801 19 with with IN 29007 5801 20 this this DT 29007 5801 21 to to TO 29007 5801 22 glaze glaze VB 29007 5801 23 them -PRON- PRP 29007 5801 24 . . . 29007 5802 1 Dough Dough NNP 29007 5802 2 Cake Cake NNP 29007 5802 3 . . . 29007 5803 1 _ _ NNP 29007 5803 2 Ingredients_--½ Ingredients_--½ NNP 29007 5803 3 quartern quartern NN 29007 5803 4 of of IN 29007 5803 5 dough dough NN 29007 5803 6 . . . 29007 5804 1 ¼ ¼ NNP 29007 5804 2   _SP 29007 5804 3 lb lb XX 29007 5804 4 . . . 29007 5805 1 of of IN 29007 5805 2 currants currant NNS 29007 5805 3 . . . 29007 5806 1 ¼ ¼ NNP 29007 5806 2   _SP 29007 5806 3 lb lb XX 29007 5806 4 . . . 29007 5807 1 of of IN 29007 5807 2 moist moist NNP 29007 5807 3 sugar sugar NN 29007 5807 4 . . . 29007 5808 1 ¼ ¼ NNP 29007 5808 2   _SP 29007 5808 3 lb lb XX 29007 5808 4 . . . 29007 5809 1 of of IN 29007 5809 2 clarified clarify VBN 29007 5809 3 dripping dripping NN 29007 5809 4 . . . 29007 5810 1 _ _ NNP 29007 5810 2 Method._--Put Method._--Put NNP 29007 5810 3 the the DT 29007 5810 4 dough dough NN 29007 5810 5 into into IN 29007 5810 6 a a DT 29007 5810 7 basin basin NN 29007 5810 8 . . . 29007 5811 1 Beat beat VB 29007 5811 2 in in IN 29007 5811 3 the the DT 29007 5811 4 dripping dripping JJ 29007 5811 5 , , , 29007 5811 6 sugar sugar NN 29007 5811 7 , , , 29007 5811 8 and and CC 29007 5811 9 currants currant NNS 29007 5811 10 . . . 29007 5812 1 These these DT 29007 5812 2 should should MD 29007 5812 3 be be VB 29007 5812 4 well well RB 29007 5812 5 washed wash VBN 29007 5812 6 and and CC 29007 5812 7 dried dry VBN 29007 5812 8 . . . 29007 5813 1 Place place NN 29007 5813 2 in in IN 29007 5813 3 a a DT 29007 5813 4 greased greased JJ 29007 5813 5 tin tin NN 29007 5813 6 , , , 29007 5813 7 and and CC 29007 5813 8 set set VBN 29007 5813 9 to to TO 29007 5813 10 rise rise VB 29007 5813 11 for for IN 29007 5813 12 one one CD 29007 5813 13 hour hour NN 29007 5813 14 . . . 29007 5814 1 Bake bake VB 29007 5814 2 in in IN 29007 5814 3 a a DT 29007 5814 4 moderate moderate JJ 29007 5814 5 oven oven NN 29007 5814 6 for for IN 29007 5814 7 two two CD 29007 5814 8 hours hour NNS 29007 5814 9 . . . 29007 5815 1 Candied candy VBN 29007 5815 2 - - HYPH 29007 5815 3 peel peel NN 29007 5815 4 Drops drop NNS 29007 5815 5 . . . 29007 5816 1 _ _ NNP 29007 5816 2 Ingredients_--½ Ingredients_--½ NNP 29007 5816 3   _SP 29007 5816 4 lb lb XX 29007 5816 5 . . . 29007 5817 1 of of IN 29007 5817 2 flour flour NN 29007 5817 3 . . . 29007 5818 1 3 3 LS 29007 5818 2   _SP 29007 5818 3 oz oz UH 29007 5818 4 . . . 29007 5819 1 of of IN 29007 5819 2 butter butter NN 29007 5819 3 . . . 29007 5820 1 3 3 LS 29007 5820 2   _SP 29007 5820 3 oz oz UH 29007 5820 4 . . . 29007 5821 1 of of IN 29007 5821 2 candied candy VBN 29007 5821 3 peel peel NN 29007 5821 4 . . . 29007 5822 1 Grated grate VBN 29007 5822 2 rind rind NN 29007 5822 3 of of IN 29007 5822 4 a a DT 29007 5822 5 lemon lemon NN 29007 5822 6 . . . 29007 5823 1 1 1 CD 29007 5823 2 egg egg NN 29007 5823 3 . . . 29007 5824 1 A a DT 29007 5824 2 little little JJ 29007 5824 3 milk milk NN 29007 5824 4 . . . 29007 5825 1 One one CD 29007 5825 2 teaspoonful teaspoonful NN 29007 5825 3 of of IN 29007 5825 4 baking bake VBG 29007 5825 5 powder powder NN 29007 5825 6 . . . 29007 5826 1 3 3 LS 29007 5826 2   _SP 29007 5826 3 oz oz UH 29007 5826 4 . . . 29007 5827 1 of of IN 29007 5827 2 sugar sugar NNP 29007 5827 3 . . . 29007 5828 1 _ _ NNP 29007 5828 2 Method._--Rub Method._--Rub NNP 29007 5828 3 the the DT 29007 5828 4 butter butter NN 29007 5828 5 into into IN 29007 5828 6 the the DT 29007 5828 7 flour flour NN 29007 5828 8 . . . 29007 5829 1 Add add VB 29007 5829 2 the the DT 29007 5829 3 sugar sugar NN 29007 5829 4 , , , 29007 5829 5 grated grate VBD 29007 5829 6 lemon lemon NN 29007 5829 7 rind rind NN 29007 5829 8 , , , 29007 5829 9 baking baking NN 29007 5829 10 powder powder NN 29007 5829 11 , , , 29007 5829 12 and and CC 29007 5829 13 the the DT 29007 5829 14 candied candy VBN 29007 5829 15 peel peel NN 29007 5829 16 chopped chop VBD 29007 5829 17 small small JJ 29007 5829 18 . . . 29007 5830 1 Mix mix VB 29007 5830 2 with with IN 29007 5830 3 the the DT 29007 5830 4 egg egg NN 29007 5830 5 , , , 29007 5830 6 well well RB 29007 5830 7 beaten beat VBN 29007 5830 8 , , , 29007 5830 9 and and CC 29007 5830 10 the the DT 29007 5830 11 milk milk NN 29007 5830 12 . . . 29007 5831 1 Put put VB 29007 5831 2 it -PRON- PRP 29007 5831 3 in in IN 29007 5831 4 little little JJ 29007 5831 5 heaps heap NNS 29007 5831 6 on on IN 29007 5831 7 a a DT 29007 5831 8 greased grease VBN 29007 5831 9 baking baking NN 29007 5831 10 - - HYPH 29007 5831 11 tin tin NN 29007 5831 12 . . . 29007 5832 1 Bake bake VB 29007 5832 2 in in RP 29007 5832 3 a a DT 29007 5832 4 quick quick JJ 29007 5832 5 oven oven NN 29007 5832 6 for for IN 29007 5832 7 about about RB 29007 5832 8 fifteen fifteen CD 29007 5832 9 minutes minute NNS 29007 5832 10 . . . 29007 5833 1 Shrewsbury Shrewsbury NNP 29007 5833 2 Cakes Cakes NNP 29007 5833 3 . . . 29007 5834 1 _ _ NNP 29007 5834 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 5834 3   _SP 29007 5834 4 lb lb XX 29007 5834 5 . . . 29007 5835 1 of of IN 29007 5835 2 butter butter NN 29007 5835 3 . . . 29007 5836 1 ¼ ¼ NNP 29007 5836 2   _SP 29007 5836 3 lb lb XX 29007 5836 4 . . . 29007 5837 1 of of IN 29007 5837 2 castor castor NN 29007 5837 3 sugar sugar NN 29007 5837 4 . . . 29007 5838 1 6 6 CD 29007 5838 2   _SP 29007 5838 3 oz oz UH 29007 5838 4 . . . 29007 5839 1 of of IN 29007 5839 2 flour flour NN 29007 5839 3 . . . 29007 5840 1 1 1 CD 29007 5840 2 egg egg NN 29007 5840 3 . . . 29007 5841 1 _ _ NNP 29007 5841 2 Method._--Cream Method._--Cream NNP 29007 5841 3 the the DT 29007 5841 4 butter butter NN 29007 5841 5 and and CC 29007 5841 6 sugar sugar NN 29007 5841 7 . . . 29007 5842 1 Add add VB 29007 5842 2 to to IN 29007 5842 3 them -PRON- PRP 29007 5842 4 the the DT 29007 5842 5 egg egg NN 29007 5842 6 , , , 29007 5842 7 well well RB 29007 5842 8 beaten beat VBN 29007 5842 9 . . . 29007 5843 1 Then then RB 29007 5843 2 stir stir VB 29007 5843 3 in in IN 29007 5843 4 the the DT 29007 5843 5 flour flour NN 29007 5843 6 . . . 29007 5844 1 Knead knead VB 29007 5844 2 it -PRON- PRP 29007 5844 3 to to IN 29007 5844 4 a a DT 29007 5844 5 dough dough NN 29007 5844 6 . . . 29007 5845 1 Roll roll VB 29007 5845 2 out out RP 29007 5845 3 , , , 29007 5845 4 and and CC 29007 5845 5 cut cut VBN 29007 5845 6 into into IN 29007 5845 7 small small JJ 29007 5845 8 round round JJ 29007 5845 9 cakes cake NNS 29007 5845 10 with with IN 29007 5845 11 a a DT 29007 5845 12 cutter cutter NN 29007 5845 13 . . . 29007 5846 1 Place place VB 29007 5846 2 them -PRON- PRP 29007 5846 3 on on IN 29007 5846 4 a a DT 29007 5846 5 greased grease VBN 29007 5846 6 baking baking NN 29007 5846 7 - - HYPH 29007 5846 8 sheet sheet NN 29007 5846 9 . . . 29007 5847 1 Bake bake VB 29007 5847 2 in in IN 29007 5847 3 a a DT 29007 5847 4 moderate moderate JJ 29007 5847 5 oven oven NN 29007 5847 6 from from IN 29007 5847 7 fifteen fifteen CD 29007 5847 8 to to TO 29007 5847 9 twenty twenty CD 29007 5847 10 minutes minute NNS 29007 5847 11 . . . 29007 5848 1 Oatmeal Oatmeal NNP 29007 5848 2 Biscuits biscuit NNS 29007 5848 3 . . . 29007 5849 1 _ _ NNP 29007 5849 2 Ingredients_--7 ingredients_--7 NN 29007 5849 3   _SP 29007 5849 4 oz oz UH 29007 5849 5 . . . 29007 5850 1 of of IN 29007 5850 2 flour flour NN 29007 5850 3 . . . 29007 5851 1 3 3 LS 29007 5851 2   _SP 29007 5851 3 oz oz UH 29007 5851 4 . . . 29007 5852 1 of of IN 29007 5852 2 oatmeal oatmeal NNP 29007 5852 3 . . . 29007 5853 1 3 3 LS 29007 5853 2   _SP 29007 5853 3 oz oz UH 29007 5853 4 . . . 29007 5854 1 of of IN 29007 5854 2 castor castor NN 29007 5854 3 sugar sugar NN 29007 5854 4 . . . 29007 5855 1 3 3 LS 29007 5855 2   _SP 29007 5855 3 oz oz UH 29007 5855 4 . . . 29007 5856 1 of of IN 29007 5856 2 lard lard NNP 29007 5856 3 , , , 29007 5856 4 dripping drip VBG 29007 5856 5 , , , 29007 5856 6 or or CC 29007 5856 7 butter butter NN 29007 5856 8 . . . 29007 5857 1 ¼ ¼ NNP 29007 5857 2 teaspoonful teaspoonful NNP 29007 5857 3 of of IN 29007 5857 4 baking bake VBG 29007 5857 5 powder powder NN 29007 5857 6 . . . 29007 5858 1 1 1 CD 29007 5858 2 egg egg NN 29007 5858 3 . . . 29007 5859 1 1 1 CD 29007 5859 2 tablespoonful tablespoonful JJ 29007 5859 3 of of IN 29007 5859 4 water water NN 29007 5859 5 . . . 29007 5860 1 _ _ NNP 29007 5860 2 Method._--Put Method._--Put NNP 29007 5860 3 the the DT 29007 5860 4 flour flour NN 29007 5860 5 , , , 29007 5860 6 oatmeal oatmeal NN 29007 5860 7 , , , 29007 5860 8 sugar sugar NN 29007 5860 9 , , , 29007 5860 10 and and CC 29007 5860 11 baking baking NN 29007 5860 12 - - HYPH 29007 5860 13 powder powder NN 29007 5860 14 into into IN 29007 5860 15 a a DT 29007 5860 16 basin basin NN 29007 5860 17 . . . 29007 5861 1 Mix mix VB 29007 5861 2 them -PRON- PRP 29007 5861 3 with with IN 29007 5861 4 the the DT 29007 5861 5 fat fat NN 29007 5861 6 melted melted NN 29007 5861 7 , , , 29007 5861 8 and and CC 29007 5861 9 the the DT 29007 5861 10 egg egg NN 29007 5861 11 beaten beat VBN 29007 5861 12 with with IN 29007 5861 13 the the DT 29007 5861 14 water water NN 29007 5861 15 . . . 29007 5862 1 Knead Knead NNP 29007 5862 2 lightly lightly RB 29007 5862 3 into into IN 29007 5862 4 a a DT 29007 5862 5 dough dough NN 29007 5862 6 . . . 29007 5863 1 Roll roll VB 29007 5863 2 it -PRON- PRP 29007 5863 3 out out RP 29007 5863 4 , , , 29007 5863 5 and and CC 29007 5863 6 cut cut VBN 29007 5863 7 into into IN 29007 5863 8 round round JJ 29007 5863 9 cakes cake NNS 29007 5863 10 . . . 29007 5864 1 Place place VB 29007 5864 2 them -PRON- PRP 29007 5864 3 on on IN 29007 5864 4 a a DT 29007 5864 5 greased grease VBN 29007 5864 6 baking baking NN 29007 5864 7 - - HYPH 29007 5864 8 tin tin NN 29007 5864 9 . . . 29007 5865 1 Bake bake VB 29007 5865 2 in in IN 29007 5865 3 a a DT 29007 5865 4 moderate moderate JJ 29007 5865 5 oven oven NN 29007 5865 6 for for IN 29007 5865 7 about about RB 29007 5865 8 twenty twenty CD 29007 5865 9 minutes minute NNS 29007 5865 10 . . . 29007 5866 1 Shortbread shortbread VB 29007 5866 2 . . . 29007 5867 1 _ _ NNP 29007 5867 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 5867 3   _SP 29007 5867 4 lb lb XX 29007 5867 5 . . . 29007 5868 1 of of IN 29007 5868 2 flour flour NN 29007 5868 3 . . . 29007 5869 1 1 1 CD 29007 5869 2   _SP 29007 5869 3 oz oz UH 29007 5869 4 . . . 29007 5870 1 of of IN 29007 5870 2 castor castor NN 29007 5870 3 sugar sugar NN 29007 5870 4 . . . 29007 5871 1 2 2 LS 29007 5871 2   _SP 29007 5871 3 oz oz UH 29007 5871 4 . . . 29007 5872 1 of of IN 29007 5872 2 butter butter NN 29007 5872 3 . . . 29007 5873 1 _ _ NNP 29007 5873 2 Method._--Put Method._--Put NNP 29007 5873 3 the the DT 29007 5873 4 flour flour NN 29007 5873 5 and and CC 29007 5873 6 sugar sugar NN 29007 5873 7 into into IN 29007 5873 8 a a DT 29007 5873 9 basin basin NN 29007 5873 10 . . . 29007 5874 1 Melt melt VB 29007 5874 2 the the DT 29007 5874 3 butter butter NN 29007 5874 4 , , , 29007 5874 5 and and CC 29007 5874 6 mix mix VB 29007 5874 7 them -PRON- PRP 29007 5874 8 with with IN 29007 5874 9 it -PRON- PRP 29007 5874 10 . . . 29007 5875 1 Knead Knead NNP 29007 5875 2 lightly lightly RB 29007 5875 3 . . . 29007 5876 1 Roll roll VB 29007 5876 2 out out RP 29007 5876 3 , , , 29007 5876 4 cut cut VB 29007 5876 5 the the DT 29007 5876 6 paste paste NN 29007 5876 7 into into IN 29007 5876 8 cakes cake NNS 29007 5876 9 with with IN 29007 5876 10 a a DT 29007 5876 11 knife knife NN 29007 5876 12 , , , 29007 5876 13 and and CC 29007 5876 14 bake bake VB 29007 5876 15 for for IN 29007 5876 16 half half PDT 29007 5876 17 an an DT 29007 5876 18 hour hour NN 29007 5876 19 . . . 29007 5877 1 Yorkshire Yorkshire NNP 29007 5877 2 Teacakes Teacakes NNP 29007 5877 3 . . . 29007 5878 1 _ _ NNP 29007 5878 2 Ingredients_--¾ Ingredients_--¾ NNP 29007 5878 3   _SP 29007 5878 4 lb lb XX 29007 5878 5 . . . 29007 5879 1 of of IN 29007 5879 2 flour flour NN 29007 5879 3 . . . 29007 5880 1 1½ 1½ CD 29007 5880 2 gill gill NN 29007 5880 3 of of IN 29007 5880 4 milk milk NN 29007 5880 5 . . . 29007 5881 1 1 1 CD 29007 5881 2   _SP 29007 5881 3 oz oz UH 29007 5881 4 . . . 29007 5882 1 of of IN 29007 5882 2 butter butter NN 29007 5882 3 . . . 29007 5883 1 1 1 CD 29007 5883 2 egg egg NN 29007 5883 3 . . . 29007 5884 1 ½ ½ JJ 29007 5884 2   _SP 29007 5884 3 oz oz UH 29007 5884 4 . . . 29007 5885 1 of of IN 29007 5885 2 German german JJ 29007 5885 3 yeast yeast NN 29007 5885 4 . . . 29007 5886 1 _ _ NNP 29007 5886 2 Method._--Put Method._--Put NNP 29007 5886 3 the the DT 29007 5886 4 flour flour NN 29007 5886 5 into into IN 29007 5886 6 a a DT 29007 5886 7 basin basin NN 29007 5886 8 , , , 29007 5886 9 and and CC 29007 5886 10 rub rub VB 29007 5886 11 the the DT 29007 5886 12 butter butter NN 29007 5886 13 into into IN 29007 5886 14 it -PRON- PRP 29007 5886 15 . . . 29007 5887 1 Make make VB 29007 5887 2 the the DT 29007 5887 3 milk milk NN 29007 5887 4 tepid tepid NN 29007 5887 5 , , , 29007 5887 6 and and CC 29007 5887 7 blend blend VB 29007 5887 8 it -PRON- PRP 29007 5887 9 with with IN 29007 5887 10 the the DT 29007 5887 11 yeast yeast NN 29007 5887 12 . . . 29007 5888 1 Strain strain VB 29007 5888 2 it -PRON- PRP 29007 5888 3 into into IN 29007 5888 4 the the DT 29007 5888 5 flour flour NN 29007 5888 6 . . . 29007 5889 1 Add add VB 29007 5889 2 the the DT 29007 5889 3 egg egg NN 29007 5889 4 . . . 29007 5890 1 Beat beat VB 29007 5890 2 all all RB 29007 5890 3 well well RB 29007 5890 4 together together RB 29007 5890 5 for for IN 29007 5890 6 a a DT 29007 5890 7 few few JJ 29007 5890 8 minutes minute NNS 29007 5890 9 . . . 29007 5891 1 Knead Knead NNP 29007 5891 2 lightly lightly RB 29007 5891 3 . . . 29007 5892 1 Then then RB 29007 5892 2 divide divide VB 29007 5892 3 the the DT 29007 5892 4 dough dough NN 29007 5892 5 in in IN 29007 5892 6 two two CD 29007 5892 7 . . . 29007 5893 1 Make make VB 29007 5893 2 each each DT 29007 5893 3 part part NN 29007 5893 4 into into IN 29007 5893 5 a a DT 29007 5893 6 ball ball NN 29007 5893 7 , , , 29007 5893 8 and and CC 29007 5893 9 put put VBD 29007 5893 10 them -PRON- PRP 29007 5893 11 in in IN 29007 5893 12 floured flour VBN 29007 5893 13 cake cake NN 29007 5893 14 - - HYPH 29007 5893 15 tins tin NNS 29007 5893 16 . . . 29007 5894 1 Put put VB 29007 5894 2 the the DT 29007 5894 3 cakes cake NNS 29007 5894 4 in in IN 29007 5894 5 a a DT 29007 5894 6 warm warm JJ 29007 5894 7 place place NN 29007 5894 8 to to TO 29007 5894 9 rise rise VB 29007 5894 10 for for IN 29007 5894 11 one one CD 29007 5894 12 hour hour NN 29007 5894 13 , , , 29007 5894 14 and and CC 29007 5894 15 then then RB 29007 5894 16 bake bake VB 29007 5894 17 them -PRON- PRP 29007 5894 18 for for IN 29007 5894 19 about about RB 29007 5894 20 twenty twenty CD 29007 5894 21 minutes minute NNS 29007 5894 22 . . . 29007 5895 1 Brush brush VB 29007 5895 2 them -PRON- PRP 29007 5895 3 over over RP 29007 5895 4 with with IN 29007 5895 5 a a DT 29007 5895 6 syrup syrup NN 29007 5895 7 of of IN 29007 5895 8 sugar sugar NN 29007 5895 9 and and CC 29007 5895 10 water water NN 29007 5895 11 to to TO 29007 5895 12 glaze glaze VB 29007 5895 13 them -PRON- PRP 29007 5895 14 . . . 29007 5896 1 Ginger Ginger NNP 29007 5896 2 Biscuits Biscuits NNP 29007 5896 3 . . . 29007 5897 1 _ _ NNP 29007 5897 2 Ingredients_--½ Ingredients_--½ NNP 29007 5897 3   _SP 29007 5897 4 lb lb XX 29007 5897 5 . . . 29007 5898 1 of of IN 29007 5898 2 flour flour NN 29007 5898 3 . . . 29007 5899 1 2 2 LS 29007 5899 2   _SP 29007 5899 3 oz oz UH 29007 5899 4 . . . 29007 5900 1 of of IN 29007 5900 2 butter butter NN 29007 5900 3 , , , 29007 5900 4 lard lard NN 29007 5900 5 , , , 29007 5900 6 or or CC 29007 5900 7 dripping dripping JJ 29007 5900 8 . . . 29007 5901 1 ½ ½ JJ 29007 5901 2   _SP 29007 5901 3 oz oz UH 29007 5901 4 . . . 29007 5902 1 of of IN 29007 5902 2 ground ground NNP 29007 5902 3 ginger ginger NN 29007 5902 4 . . . 29007 5903 1 2 2 LS 29007 5903 2   _SP 29007 5903 3 oz oz UH 29007 5903 4 . . . 29007 5904 1 of of IN 29007 5904 2 castor castor NN 29007 5904 3 sugar sugar NN 29007 5904 4 . . . 29007 5905 1 1 1 CD 29007 5905 2 egg egg NN 29007 5905 3 , , , 29007 5905 4 and and CC 29007 5905 5 a a DT 29007 5905 6 little little JJ 29007 5905 7 milk milk NN 29007 5905 8 . . . 29007 5906 1 ½ ½ JJ 29007 5906 2 teaspoonful teaspoonful JJ 29007 5906 3 of of IN 29007 5906 4 baking bake VBG 29007 5906 5 powder powder NN 29007 5906 6 . . . 29007 5907 1 _ _ NNP 29007 5907 2 Method._--Rub Method._--Rub NNP 29007 5907 3 the the DT 29007 5907 4 butter butter NN 29007 5907 5 into into IN 29007 5907 6 the the DT 29007 5907 7 flour flour NN 29007 5907 8 until until IN 29007 5907 9 it -PRON- PRP 29007 5907 10 is be VBZ 29007 5907 11 like like IN 29007 5907 12 fine fine JJ 29007 5907 13 bread bread NN 29007 5907 14 - - HYPH 29007 5907 15 crumbs crumb NNS 29007 5907 16 . . . 29007 5908 1 Add add VB 29007 5908 2 the the DT 29007 5908 3 sugar sugar NN 29007 5908 4 and and CC 29007 5908 5 baking baking NN 29007 5908 6 powder powder NN 29007 5908 7 , , , 29007 5908 8 and and CC 29007 5908 9 mix mix VB 29007 5908 10 with with IN 29007 5908 11 the the DT 29007 5908 12 egg egg NN 29007 5908 13 , , , 29007 5908 14 well well RB 29007 5908 15 beaten beat VBN 29007 5908 16 , , , 29007 5908 17 and and CC 29007 5908 18 as as IN 29007 5908 19 much much JJ 29007 5908 20 milk milk NN 29007 5908 21 as as IN 29007 5908 22 necessary necessary JJ 29007 5908 23 to to TO 29007 5908 24 make make VB 29007 5908 25 it -PRON- PRP 29007 5908 26 bind bind VB 29007 5908 27 . . . 29007 5909 1 Roll roll VB 29007 5909 2 out out RP 29007 5909 3 , , , 29007 5909 4 and and CC 29007 5909 5 cut cut VBN 29007 5909 6 into into IN 29007 5909 7 small small JJ 29007 5909 8 round round JJ 29007 5909 9 cakes cake NNS 29007 5909 10 . . . 29007 5910 1 Put put VB 29007 5910 2 them -PRON- PRP 29007 5910 3 on on IN 29007 5910 4 a a DT 29007 5910 5 greased greased JJ 29007 5910 6 tin tin NN 29007 5910 7 . . . 29007 5911 1 Bake bake VB 29007 5911 2 in in IN 29007 5911 3 a a DT 29007 5911 4 moderate moderate JJ 29007 5911 5 oven oven NN 29007 5911 6 for for IN 29007 5911 7 about about RB 29007 5911 8 twenty twenty CD 29007 5911 9 minutes minute NNS 29007 5911 10 . . . 29007 5912 1 Lemon lemon NN 29007 5912 2 - - HYPH 29007 5912 3 rock rock NN 29007 5912 4 Cakes Cakes NNP 29007 5912 5 . . . 29007 5913 1 _ _ NNP 29007 5913 2 Ingredients_--1 Ingredients_--1 NNP 29007 5913 3   _SP 29007 5913 4 lb lb XX 29007 5913 5 . . . 29007 5914 1 of of IN 29007 5914 2 flour flour NN 29007 5914 3 . . . 29007 5915 1 3 3 LS 29007 5915 2   _SP 29007 5915 3 oz oz UH 29007 5915 4 . . . 29007 5916 1 of of IN 29007 5916 2 butter butter NN 29007 5916 3 . . . 29007 5917 1 5 5 CD 29007 5917 2   _SP 29007 5917 3 oz oz UH 29007 5917 4 . . . 29007 5918 1 of of IN 29007 5918 2 castor castor NN 29007 5918 3 sugar sugar NN 29007 5918 4 . . . 29007 5919 1 Grated grate VBN 29007 5919 2 rind rind NN 29007 5919 3 of of IN 29007 5919 4 one one CD 29007 5919 5 lemon lemon NN 29007 5919 6 and and CC 29007 5919 7 juice juice NN 29007 5919 8 of of IN 29007 5919 9 two two CD 29007 5919 10 . . . 29007 5920 1 1 1 CD 29007 5920 2 egg egg NN 29007 5920 3 . . . 29007 5921 1 A a DT 29007 5921 2 little little JJ 29007 5921 3 milk milk NN 29007 5921 4 . . . 29007 5922 1 1 1 CD 29007 5922 2 teaspoonful teaspoonful JJ 29007 5922 3 of of IN 29007 5922 4 baking bake VBG 29007 5922 5 powder powder NN 29007 5922 6 . . . 29007 5923 1 _ _ NNP 29007 5923 2 Method._--Rub Method._--Rub NNP 29007 5923 3 the the DT 29007 5923 4 butter butter NN 29007 5923 5 into into IN 29007 5923 6 the the DT 29007 5923 7 flour flour NN 29007 5923 8 . . . 29007 5924 1 Add add VB 29007 5924 2 the the DT 29007 5924 3 sugar sugar NN 29007 5924 4 , , , 29007 5924 5 baking baking NN 29007 5924 6 - - HYPH 29007 5924 7 powder powder NN 29007 5924 8 , , , 29007 5924 9 lemon lemon NN 29007 5924 10 rind rind NN 29007 5924 11 , , , 29007 5924 12 and and CC 29007 5924 13 juice juice NN 29007 5924 14 . . . 29007 5925 1 Mix mix VB 29007 5925 2 with with IN 29007 5925 3 the the DT 29007 5925 4 egg egg NN 29007 5925 5 , , , 29007 5925 6 well well RB 29007 5925 7 beaten beat VBN 29007 5925 8 , , , 29007 5925 9 and and CC 29007 5925 10 as as IN 29007 5925 11 much much JJ 29007 5925 12 milk milk NN 29007 5925 13 as as IN 29007 5925 14 necessary necessary JJ 29007 5925 15 ; ; : 29007 5925 16 the the DT 29007 5925 17 mixture mixture NN 29007 5925 18 should should MD 29007 5925 19 be be VB 29007 5925 20 very very RB 29007 5925 21 stiff stiff JJ 29007 5925 22 . . . 29007 5926 1 Put put VB 29007 5926 2 it -PRON- PRP 29007 5926 3 in in IN 29007 5926 4 little little JJ 29007 5926 5 rough rough JJ 29007 5926 6 heaps heap NNS 29007 5926 7 on on IN 29007 5926 8 a a DT 29007 5926 9 greased grease VBN 29007 5926 10 baking baking NN 29007 5926 11 - - HYPH 29007 5926 12 tin tin NN 29007 5926 13 . . . 29007 5927 1 Bake bake VB 29007 5927 2 in in RP 29007 5927 3 a a DT 29007 5927 4 quick quick JJ 29007 5927 5 oven oven NN 29007 5927 6 for for IN 29007 5927 7 about about RB 29007 5927 8 fifteen fifteen CD 29007 5927 9 minutes minute NNS 29007 5927 10 . . . 29007 5928 1 Soda Soda NNP 29007 5928 2 Cakes Cakes NNP 29007 5928 3 . . . 29007 5929 1 _ _ NNP 29007 5929 2 Ingredients_--½ Ingredients_--½ NNP 29007 5929 3   _SP 29007 5929 4 lb lb XX 29007 5929 5 . . . 29007 5930 1 of of IN 29007 5930 2 flour flour NN 29007 5930 3 . . . 29007 5931 1 2 2 LS 29007 5931 2   _SP 29007 5931 3 oz oz UH 29007 5931 4 . . . 29007 5932 1 of of IN 29007 5932 2 butter butter NN 29007 5932 3 . . . 29007 5933 1 3 3 LS 29007 5933 2   _SP 29007 5933 3 oz oz UH 29007 5933 4 . . . 29007 5934 1 of of IN 29007 5934 2 sugar sugar NNP 29007 5934 3 . . . 29007 5935 1 1 1 CD 29007 5935 2   _SP 29007 5935 3 oz oz UH 29007 5935 4 . . . 29007 5936 1 of of IN 29007 5936 2 candied candy VBN 29007 5936 3 peel peel NN 29007 5936 4 . . . 29007 5937 1 Grated grate VBN 29007 5937 2 rind rind NN 29007 5937 3 of of IN 29007 5937 4 a a DT 29007 5937 5 lemon lemon NN 29007 5937 6 . . . 29007 5938 1 1 1 LS 29007 5938 2 whole whole JJ 29007 5938 3 egg egg NN 29007 5938 4 . . . 29007 5939 1 If if IN 29007 5939 2 necessary necessary JJ 29007 5939 3 , , , 29007 5939 4 a a DT 29007 5939 5 little little JJ 29007 5939 6 milk milk NN 29007 5939 7 . . . 29007 5940 1 ½ ½ JJ 29007 5940 2 a a DT 29007 5940 3 teaspoonful teaspoonful NN 29007 5940 4 of of IN 29007 5940 5 carbonate carbonate JJ 29007 5940 6 soda soda NN 29007 5940 7 . . . 29007 5941 1 _ _ NNP 29007 5941 2 Method._--Rub Method._--Rub NNP 29007 5941 3 the the DT 29007 5941 4 butter butter NN 29007 5941 5 well well RB 29007 5941 6 into into IN 29007 5941 7 the the DT 29007 5941 8 flour flour NN 29007 5941 9 . . . 29007 5942 1 Add add VB 29007 5942 2 the the DT 29007 5942 3 sugar sugar NN 29007 5942 4 , , , 29007 5942 5 peel peel NN 29007 5942 6 , , , 29007 5942 7 lemon lemon NN 29007 5942 8 rind rind NN 29007 5942 9 , , , 29007 5942 10 and and CC 29007 5942 11 soda soda NN 29007 5942 12 . . . 29007 5943 1 Mix mix VB 29007 5943 2 with with IN 29007 5943 3 the the DT 29007 5943 4 egg egg NN 29007 5943 5 , , , 29007 5943 6 well well RB 29007 5943 7 beaten beat VBN 29007 5943 8 , , , 29007 5943 9 and and CC 29007 5943 10 , , , 29007 5943 11 if if IN 29007 5943 12 necessary necessary JJ 29007 5943 13 , , , 29007 5943 14 a a DT 29007 5943 15 little little JJ 29007 5943 16 milk milk NN 29007 5943 17 ; ; : 29007 5943 18 the the DT 29007 5943 19 mixture mixture NN 29007 5943 20 must must MD 29007 5943 21 be be VB 29007 5943 22 very very RB 29007 5943 23 stiff stiff JJ 29007 5943 24 . . . 29007 5944 1 Put put VB 29007 5944 2 it -PRON- PRP 29007 5944 3 in in IN 29007 5944 4 little little JJ 29007 5944 5 rough rough JJ 29007 5944 6 heaps heap NNS 29007 5944 7 on on IN 29007 5944 8 a a DT 29007 5944 9 greased grease VBN 29007 5944 10 baking baking NN 29007 5944 11 - - HYPH 29007 5944 12 tin tin NN 29007 5944 13 . . . 29007 5945 1 Bake bake VB 29007 5945 2 in in RP 29007 5945 3 a a DT 29007 5945 4 quick quick JJ 29007 5945 5 oven oven NN 29007 5945 6 for for IN 29007 5945 7 fifteen fifteen CD 29007 5945 8 minutes minute NNS 29007 5945 9 . . . 29007 5946 1 Gingerbread Gingerbread NNP 29007 5946 2 Cakes Cakes NNP 29007 5946 3 . . . 29007 5947 1 _ _ NNP 29007 5947 2 Ingredients_--1 Ingredients_--1 NNP 29007 5947 3   _SP 29007 5947 4 lb lb XX 29007 5947 5 . . . 29007 5948 1 of of IN 29007 5948 2 flour flour NN 29007 5948 3 . . . 29007 5949 1 6 6 CD 29007 5949 2   _SP 29007 5949 3 oz oz UH 29007 5949 4 . . . 29007 5950 1 of of IN 29007 5950 2 butter butter NN 29007 5950 3 , , , 29007 5950 4 lard lard NN 29007 5950 5 , , , 29007 5950 6 or or CC 29007 5950 7 dripping dripping JJ 29007 5950 8 . . . 29007 5951 1 1 1 CD 29007 5951 2   _SP 29007 5951 3 oz oz UH 29007 5951 4 . . . 29007 5952 1 of of IN 29007 5952 2 ground ground NNP 29007 5952 3 ginger ginger NN 29007 5952 4 . . . 29007 5953 1 4 4 LS 29007 5953 2   _SP 29007 5953 3 oz oz UH 29007 5953 4 . . . 29007 5954 1 of of IN 29007 5954 2 moist moist NNP 29007 5954 3 sugar sugar NN 29007 5954 4 . . . 29007 5955 1 ¾ ¾ NNP 29007 5955 2   _SP 29007 5955 3 lb lb XX 29007 5955 4 . . . 29007 5956 1 of of IN 29007 5956 2 treacle treacle NNP 29007 5956 3 . . . 29007 5957 1 _ _ NNP 29007 5957 2 Method._--Put Method._--Put NNP 29007 5957 3 the the DT 29007 5957 4 sugar sugar NN 29007 5957 5 , , , 29007 5957 6 treacle treacle NN 29007 5957 7 , , , 29007 5957 8 and and CC 29007 5957 9 fat fat NN 29007 5957 10 into into IN 29007 5957 11 a a DT 29007 5957 12 saucepan saucepan NN 29007 5957 13 , , , 29007 5957 14 and and CC 29007 5957 15 melt melt VB 29007 5957 16 them -PRON- PRP 29007 5957 17 . . . 29007 5958 1 Put put VB 29007 5958 2 the the DT 29007 5958 3 flour flour NN 29007 5958 4 and and CC 29007 5958 5 ginger ginger NN 29007 5958 6 into into IN 29007 5958 7 a a DT 29007 5958 8 basin basin NN 29007 5958 9 . . . 29007 5959 1 Mix mix VB 29007 5959 2 with with IN 29007 5959 3 the the DT 29007 5959 4 other other JJ 29007 5959 5 ingredients ingredient NNS 29007 5959 6 . . . 29007 5960 1 Roll roll VB 29007 5960 2 out out RP 29007 5960 3 , , , 29007 5960 4 and and CC 29007 5960 5 cut cut VBN 29007 5960 6 into into IN 29007 5960 7 small small JJ 29007 5960 8 cakes cake NNS 29007 5960 9 . . . 29007 5961 1 Bake bake VB 29007 5961 2 on on RP 29007 5961 3 a a DT 29007 5961 4 greased grease VBN 29007 5961 5 baking baking NN 29007 5961 6 - - HYPH 29007 5961 7 tin tin NN 29007 5961 8 , , , 29007 5961 9 in in IN 29007 5961 10 a a DT 29007 5961 11 slow slow JJ 29007 5961 12 oven oven NN 29007 5961 13 , , , 29007 5961 14 for for IN 29007 5961 15 ten ten CD 29007 5961 16 or or CC 29007 5961 17 fifteen fifteen CD 29007 5961 18 minutes minute NNS 29007 5961 19 . . . 29007 5962 1 Rice Rice NNP 29007 5962 2 Buns Buns NNP 29007 5962 3 . . . 29007 5963 1 _ _ NNP 29007 5963 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 5963 3   _SP 29007 5963 4 lb lb XX 29007 5963 5 . . . 29007 5964 1 of of IN 29007 5964 2 ground ground NNP 29007 5964 3 rice rice NN 29007 5964 4 . . . 29007 5965 1 ¼ ¼ NNP 29007 5965 2   _SP 29007 5965 3 lb lb XX 29007 5965 4 . . . 29007 5966 1 of of IN 29007 5966 2 castor castor NN 29007 5966 3 sugar sugar NN 29007 5966 4 . . . 29007 5967 1 2 2 LS 29007 5967 2   _SP 29007 5967 3 oz oz UH 29007 5967 4 . . . 29007 5968 1 of of IN 29007 5968 2 butter butter NN 29007 5968 3 . . . 29007 5969 1 1 1 CD 29007 5969 2 egg egg NN 29007 5969 3 . . . 29007 5970 1 ½ ½ JJ 29007 5970 2 a a DT 29007 5970 3 teaspoonful teaspoonful NN 29007 5970 4 of of IN 29007 5970 5 baking bake VBG 29007 5970 6 powder powder NN 29007 5970 7 . . . 29007 5971 1 A a DT 29007 5971 2 little little JJ 29007 5971 3 flavouring flavouring NN 29007 5971 4 essence essence NN 29007 5971 5 . . . 29007 5972 1 _ _ NNP 29007 5972 2 Method._--Beat method._--beat CD 29007 5972 3 the the DT 29007 5972 4 butter butter NN 29007 5972 5 to to IN 29007 5972 6 a a DT 29007 5972 7 cream cream NN 29007 5972 8 with with IN 29007 5972 9 the the DT 29007 5972 10 sugar sugar NN 29007 5972 11 . . . 29007 5973 1 Then then RB 29007 5973 2 add add VB 29007 5973 3 the the DT 29007 5973 4 eggs egg NNS 29007 5973 5 , , , 29007 5973 6 well well RB 29007 5973 7 beaten beat VBN 29007 5973 8 , , , 29007 5973 9 and and CC 29007 5973 10 stir stir VB 29007 5973 11 in in IN 29007 5973 12 the the DT 29007 5973 13 ground ground NN 29007 5973 14 rice rice NN 29007 5973 15 . . . 29007 5974 1 Partly partly RB 29007 5974 2 fill fill VB 29007 5974 3 little little RB 29007 5974 4 greased greased JJ 29007 5974 5 patty patty NN 29007 5974 6 - - HYPH 29007 5974 7 pans pan NNS 29007 5974 8 with with IN 29007 5974 9 the the DT 29007 5974 10 mixture mixture NN 29007 5974 11 , , , 29007 5974 12 and and CC 29007 5974 13 bake bake VB 29007 5974 14 in in RP 29007 5974 15 a a DT 29007 5974 16 moderate moderate JJ 29007 5974 17 oven oven NN 29007 5974 18 for for IN 29007 5974 19 a a DT 29007 5974 20 quarter quarter NN 29007 5974 21 of of IN 29007 5974 22 an an DT 29007 5974 23 hour hour NN 29007 5974 24 . . . 29007 5975 1 Galettes galette NNS 29007 5975 2 . . . 29007 5976 1 _ _ NNP 29007 5976 2 Ingredients_--1 Ingredients_--1 NNP 29007 5976 3   _SP 29007 5976 4 lb lb XX 29007 5976 5 . . . 29007 5977 1 of of IN 29007 5977 2 Vienna Vienna NNP 29007 5977 3 flour flour NN 29007 5977 4 . . . 29007 5978 1 1 1 CD 29007 5978 2   _SP 29007 5978 3 lb lb XX 29007 5978 4 . . . 29007 5979 1 of of IN 29007 5979 2 household household NN 29007 5979 3 flour flour NN 29007 5979 4 . . . 29007 5980 1 1 1 CD 29007 5980 2   _SP 29007 5980 3 oz oz UH 29007 5980 4 . . . 29007 5981 1 of of IN 29007 5981 2 yeast yeast NN 29007 5981 3 . . . 29007 5982 1 ½ ½ JJ 29007 5982 2   _SP 29007 5982 3 lb lb XX 29007 5982 4 . . . 29007 5983 1 of of IN 29007 5983 2 butter butter NN 29007 5983 3 . . . 29007 5984 1 6 6 CD 29007 5984 2 eggs egg NNS 29007 5984 3 . . . 29007 5985 1 ½ ½ JJ 29007 5985 2 a a DT 29007 5985 3 pint pint NN 29007 5985 4 of of IN 29007 5985 5 milk milk NN 29007 5985 6 . . . 29007 5986 1 A a DT 29007 5986 2 little little JJ 29007 5986 3 sugar sugar NN 29007 5986 4 . . . 29007 5987 1 _ _ NNP 29007 5987 2 Method._--Make method._--make VBP 29007 5987 3 the the DT 29007 5987 4 milk milk NN 29007 5987 5 tepid tepid NN 29007 5987 6 . . . 29007 5988 1 Then then RB 29007 5988 2 mix mix VB 29007 5988 3 it -PRON- PRP 29007 5988 4 smoothly smoothly RB 29007 5988 5 with with IN 29007 5988 6 the the DT 29007 5988 7 yeast yeast NN 29007 5988 8 , , , 29007 5988 9 and and CC 29007 5988 10 stir stir VB 29007 5988 11 it -PRON- PRP 29007 5988 12 into into IN 29007 5988 13 the the DT 29007 5988 14 household household NN 29007 5988 15 flour flour NN 29007 5988 16 . . . 29007 5989 1 Knead knead VB 29007 5989 2 it -PRON- PRP 29007 5989 3 to to IN 29007 5989 4 a a DT 29007 5989 5 dough dough NN 29007 5989 6 . . . 29007 5990 1 Rub rub VB 29007 5990 2 the the DT 29007 5990 3 butter butter NN 29007 5990 4 into into IN 29007 5990 5 the the DT 29007 5990 6 other other JJ 29007 5990 7 flour flour NN 29007 5990 8 and and CC 29007 5990 9 beat beat VBD 29007 5990 10 in in IN 29007 5990 11 the the DT 29007 5990 12 eggs egg NNS 29007 5990 13 well well RB 29007 5990 14 with with IN 29007 5990 15 the the DT 29007 5990 16 sugar sugar NN 29007 5990 17 . . . 29007 5991 1 Then then RB 29007 5991 2 knead knead VB 29007 5991 3 both both DT 29007 5991 4 doughs dough NNS 29007 5991 5 together together RB 29007 5991 6 . . . 29007 5992 1 Put put VB 29007 5992 2 them -PRON- PRP 29007 5992 3 to to TO 29007 5992 4 rise rise VB 29007 5992 5 for for IN 29007 5992 6 about about RB 29007 5992 7 two two CD 29007 5992 8 hours hour NNS 29007 5992 9 . . . 29007 5993 1 When when WRB 29007 5993 2 nicely nicely RB 29007 5993 3 risen rise VBN 29007 5993 4 , , , 29007 5993 5 make make VB 29007 5993 6 the the DT 29007 5993 7 dough dough NN 29007 5993 8 into into IN 29007 5993 9 buns bun NNS 29007 5993 10 . . . 29007 5994 1 Put put VB 29007 5994 2 them -PRON- PRP 29007 5994 3 on on IN 29007 5994 4 a a DT 29007 5994 5 floured floured JJ 29007 5994 6 baking baking NN 29007 5994 7 - - HYPH 29007 5994 8 sheet sheet NN 29007 5994 9 . . . 29007 5995 1 Bake bake VB 29007 5995 2 in in RP 29007 5995 3 a a DT 29007 5995 4 quick quick JJ 29007 5995 5 oven oven NN 29007 5995 6 for for IN 29007 5995 7 about about RB 29007 5995 8 ten ten CD 29007 5995 9 minutes minute NNS 29007 5995 10 . . . 29007 5996 1 When when WRB 29007 5996 2 nearly nearly RB 29007 5996 3 ready ready JJ 29007 5996 4 , , , 29007 5996 5 brush brush VBP 29007 5996 6 over over RP 29007 5996 7 with with IN 29007 5996 8 a a DT 29007 5996 9 little little JJ 29007 5996 10 white white NN 29007 5996 11 of of IN 29007 5996 12 egg egg NN 29007 5996 13 to to TO 29007 5996 14 glaze glaze VB 29007 5996 15 them -PRON- PRP 29007 5996 16 . . . 29007 5997 1 JELLIES JELLIES NNPS 29007 5997 2 AND and CC 29007 5997 3 CREAMS CREAMS NNP 29007 5997 4 . . . 29007 5998 1 To to TO 29007 5998 2 clear clear VB 29007 5998 3 Jellies Jellies NNPS 29007 5998 4 . . . 29007 5999 1 Take take VB 29007 5999 2 a a DT 29007 5999 3 large large JJ 29007 5999 4 saucepan saucepan NN 29007 5999 5 , , , 29007 5999 6 and and CC 29007 5999 7 see see VB 29007 5999 8 that that IN 29007 5999 9 it -PRON- PRP 29007 5999 10 is be VBZ 29007 5999 11 perfectly perfectly RB 29007 5999 12 clean clean JJ 29007 5999 13 . . . 29007 6000 1 Put put VB 29007 6000 2 into into IN 29007 6000 3 it -PRON- PRP 29007 6000 4 all all PDT 29007 6000 5 the the DT 29007 6000 6 ingredients ingredient NNS 29007 6000 7 for for IN 29007 6000 8 the the DT 29007 6000 9 jelly jelly NN 29007 6000 10 , , , 29007 6000 11 and and CC 29007 6000 12 the the DT 29007 6000 13 whites white NNS 29007 6000 14 and and CC 29007 6000 15 shells shell NNS 29007 6000 16 of of IN 29007 6000 17 the the DT 29007 6000 18 eggs egg NNS 29007 6000 19 . . . 29007 6001 1 The the DT 29007 6001 2 use use NN 29007 6001 3 of of IN 29007 6001 4 the the DT 29007 6001 5 whites white NNS 29007 6001 6 of of IN 29007 6001 7 eggs egg NNS 29007 6001 8 is be VBZ 29007 6001 9 to to TO 29007 6001 10 clear clear VB 29007 6001 11 the the DT 29007 6001 12 jelly jelly NN 29007 6001 13 ; ; : 29007 6001 14 the the DT 29007 6001 15 shells shell NNS 29007 6001 16 form form VBP 29007 6001 17 a a DT 29007 6001 18 filter filter NN 29007 6001 19 through through IN 29007 6001 20 which which WDT 29007 6001 21 to to TO 29007 6001 22 strain strain VB 29007 6001 23 it -PRON- PRP 29007 6001 24 . . . 29007 6002 1 Whisk whisk VB 29007 6002 2 all all RB 29007 6002 3 together together RB 29007 6002 4 over over IN 29007 6002 5 a a DT 29007 6002 6 quick quick JJ 29007 6002 7 fire fire NN 29007 6002 8 until until IN 29007 6002 9 the the DT 29007 6002 10 jelly jelly NN 29007 6002 11 begins begin VBZ 29007 6002 12 to to IN 29007 6002 13 simmer simmer VB 29007 6002 14 ; ; : 29007 6002 15 then then RB 29007 6002 16 immediately immediately RB 29007 6002 17 leave leave VB 29007 6002 18 off off RP 29007 6002 19 stirring stir VBG 29007 6002 20 , , , 29007 6002 21 and and CC 29007 6002 22 let let VB 29007 6002 23 it -PRON- PRP 29007 6002 24 well well RB 29007 6002 25 boil boil VB 29007 6002 26 up up RP 29007 6002 27 . . . 29007 6003 1 The the DT 29007 6003 2 heat heat NN 29007 6003 3 of of IN 29007 6003 4 the the DT 29007 6003 5 boiling boil VBG 29007 6003 6 jelly jelly RB 29007 6003 7 hardens harden VBZ 29007 6003 8 the the DT 29007 6003 9 egg egg NN 29007 6003 10 , , , 29007 6003 11 which which WDT 29007 6003 12 rises rise VBZ 29007 6003 13 to to IN 29007 6003 14 the the DT 29007 6003 15 surface surface NN 29007 6003 16 in in IN 29007 6003 17 the the DT 29007 6003 18 form form NN 29007 6003 19 of of IN 29007 6003 20 a a DT 29007 6003 21 thick thick JJ 29007 6003 22 scum scum NN 29007 6003 23 , , , 29007 6003 24 bringing bring VBG 29007 6003 25 all all DT 29007 6003 26 impurities impurity NNS 29007 6003 27 with with IN 29007 6003 28 it -PRON- PRP 29007 6003 29 . . . 29007 6004 1 If if IN 29007 6004 2 the the DT 29007 6004 3 stirring stirring NN 29007 6004 4 were be VBD 29007 6004 5 continued continue VBN 29007 6004 6 during during IN 29007 6004 7 the the DT 29007 6004 8 boiling boiling NN 29007 6004 9 it -PRON- PRP 29007 6004 10 would would MD 29007 6004 11 prevent prevent VB 29007 6004 12 the the DT 29007 6004 13 scum scum NN 29007 6004 14 rising rise VBG 29007 6004 15 properly properly RB 29007 6004 16 , , , 29007 6004 17 and and CC 29007 6004 18 the the DT 29007 6004 19 jelly jelly NN 29007 6004 20 would would MD 29007 6004 21 not not RB 29007 6004 22 clear clear VB 29007 6004 23 . . . 29007 6005 1 When when WRB 29007 6005 2 the the DT 29007 6005 3 jelly jelly NN 29007 6005 4 has have VBZ 29007 6005 5 well well RB 29007 6005 6 boiled boil VBN 29007 6005 7 up up RP 29007 6005 8 , , , 29007 6005 9 remove remove VB 29007 6005 10 it -PRON- PRP 29007 6005 11 from from IN 29007 6005 12 the the DT 29007 6005 13 fire fire NN 29007 6005 14 and and CC 29007 6005 15 let let VB 29007 6005 16 it -PRON- PRP 29007 6005 17 stand stand VB 29007 6005 18 for for IN 29007 6005 19 a a DT 29007 6005 20 few few JJ 29007 6005 21 minutes minute NNS 29007 6005 22 till till IN 29007 6005 23 a a DT 29007 6005 24 crust crust NN 29007 6005 25 is be VBZ 29007 6005 26 formed form VBN 29007 6005 27 . . . 29007 6006 1 To to TO 29007 6006 2 strain strain VB 29007 6006 3 it -PRON- PRP 29007 6006 4 , , , 29007 6006 5 a a DT 29007 6006 6 chair chair NN 29007 6006 7 may may MD 29007 6006 8 be be VB 29007 6006 9 turned turn VBN 29007 6006 10 upside upside RB 29007 6006 11 down down RB 29007 6006 12 , , , 29007 6006 13 and and CC 29007 6006 14 a a DT 29007 6006 15 cloth cloth NN 29007 6006 16 tied tie VBN 29007 6006 17 firmly firmly RB 29007 6006 18 to to IN 29007 6006 19 its -PRON- PRP$ 29007 6006 20 four four CD 29007 6006 21 legs leg NNS 29007 6006 22 . . . 29007 6007 1 Any any DT 29007 6007 2 cloth cloth NN 29007 6007 3 , , , 29007 6007 4 which which WDT 29007 6007 5 is be VBZ 29007 6007 6 clean clean JJ 29007 6007 7 , , , 29007 6007 8 and and CC 29007 6007 9 not not RB 29007 6007 10 too too RB 29007 6007 11 closely closely RB 29007 6007 12 woven weave VBN 29007 6007 13 , , , 29007 6007 14 will will MD 29007 6007 15 answer answer VB 29007 6007 16 the the DT 29007 6007 17 purpose purpose NN 29007 6007 18 . . . 29007 6008 1 Put put VB 29007 6008 2 a a DT 29007 6008 3 basin basin NN 29007 6008 4 under under IN 29007 6008 5 the the DT 29007 6008 6 cloth cloth NN 29007 6008 7 , , , 29007 6008 8 and and CC 29007 6008 9 pour pour VB 29007 6008 10 some some DT 29007 6008 11 boiling boiling NN 29007 6008 12 water water NN 29007 6008 13 through through IN 29007 6008 14 it -PRON- PRP 29007 6008 15 . . . 29007 6009 1 This this DT 29007 6009 2 will will MD 29007 6009 3 make make VB 29007 6009 4 it -PRON- PRP 29007 6009 5 hot hot JJ 29007 6009 6 , , , 29007 6009 7 and and CC 29007 6009 8 ensure ensure VB 29007 6009 9 its -PRON- PRP$ 29007 6009 10 being be VBG 29007 6009 11 perfectly perfectly RB 29007 6009 12 clean clean JJ 29007 6009 13 . . . 29007 6010 1 Change change VB 29007 6010 2 the the DT 29007 6010 3 basin basin NN 29007 6010 4 for for IN 29007 6010 5 a a DT 29007 6010 6 clean clean JJ 29007 6010 7 dry dry JJ 29007 6010 8 one one NN 29007 6010 9 , , , 29007 6010 10 and and CC 29007 6010 11 pour pour VB 29007 6010 12 the the DT 29007 6010 13 whole whole JJ 29007 6010 14 contents content NNS 29007 6010 15 of of IN 29007 6010 16 the the DT 29007 6010 17 saucepan saucepan NN 29007 6010 18 on on IN 29007 6010 19 to to IN 29007 6010 20 the the DT 29007 6010 21 cloth cloth NN 29007 6010 22 . . . 29007 6011 1 The the DT 29007 6011 2 first first JJ 29007 6011 3 runnings running NNS 29007 6011 4 of of IN 29007 6011 5 the the DT 29007 6011 6 jelly jelly NN 29007 6011 7 will will MD 29007 6011 8 be be VB 29007 6011 9 cloudy cloudy JJ 29007 6011 10 , , , 29007 6011 11 because because IN 29007 6011 12 the the DT 29007 6011 13 filter filter NN 29007 6011 14 which which WDT 29007 6011 15 the the DT 29007 6011 16 eggs egg NNS 29007 6011 17 make make VBP 29007 6011 18 will will MD 29007 6011 19 not not RB 29007 6011 20 have have VB 29007 6011 21 settled settle VBN 29007 6011 22 in in IN 29007 6011 23 the the DT 29007 6011 24 cloth cloth NN 29007 6011 25 . . . 29007 6012 1 As as RB 29007 6012 2 soon soon RB 29007 6012 3 as as IN 29007 6012 4 the the DT 29007 6012 5 jelly jelly NNP 29007 6012 6 runs run VBZ 29007 6012 7 slowly slowly RB 29007 6012 8 , , , 29007 6012 9 and and CC 29007 6012 10 looks look VBZ 29007 6012 11 clear clear JJ 29007 6012 12 , , , 29007 6012 13 put put VB 29007 6012 14 a a DT 29007 6012 15 clean clean JJ 29007 6012 16 basin basin NN 29007 6012 17 under under IN 29007 6012 18 the the DT 29007 6012 19 cloth cloth NN 29007 6012 20 , , , 29007 6012 21 and and CC 29007 6012 22 put put VBD 29007 6012 23 the the DT 29007 6012 24 first first JJ 29007 6012 25 runnings running NNS 29007 6012 26 through through IN 29007 6012 27 it -PRON- PRP 29007 6012 28 again again RB 29007 6012 29 , , , 29007 6012 30 very very RB 29007 6012 31 gently gently RB 29007 6012 32 , , , 29007 6012 33 that that IN 29007 6012 34 they -PRON- PRP 29007 6012 35 may may MD 29007 6012 36 not not RB 29007 6012 37 disturb disturb VB 29007 6012 38 the the DT 29007 6012 39 filter filter NN 29007 6012 40 of of IN 29007 6012 41 egg egg NN 29007 6012 42 - - HYPH 29007 6012 43 shells shell NNS 29007 6012 44 . . . 29007 6013 1 Strain strain VB 29007 6013 2 the the DT 29007 6013 3 jelly jelly NN 29007 6013 4 in in IN 29007 6013 5 a a DT 29007 6013 6 warm warm JJ 29007 6013 7 place place NN 29007 6013 8 , , , 29007 6013 9 out out IN 29007 6013 10 of of IN 29007 6013 11 draught draught NN 29007 6013 12 . . . 29007 6014 1 Two two CD 29007 6014 2 eggs egg NNS 29007 6014 3 are be VBP 29007 6014 4 considered consider VBN 29007 6014 5 sufficient sufficient JJ 29007 6014 6 to to TO 29007 6014 7 clarify clarify VB 29007 6014 8 a a DT 29007 6014 9 quart quart NN 29007 6014 10 of of IN 29007 6014 11 jelly jelly NNP 29007 6014 12 , , , 29007 6014 13 but but CC 29007 6014 14 if if IN 29007 6014 15 the the DT 29007 6014 16 eggs egg NNS 29007 6014 17 are be VBP 29007 6014 18 small small JJ 29007 6014 19 it -PRON- PRP 29007 6014 20 is be VBZ 29007 6014 21 wise wise JJ 29007 6014 22 to to TO 29007 6014 23 take take VB 29007 6014 24 a a DT 29007 6014 25 third third NN 29007 6014 26 . . . 29007 6015 1 If if IN 29007 6015 2 there there EX 29007 6015 3 is be VBZ 29007 6015 4 not not RB 29007 6015 5 sufficient sufficient JJ 29007 6015 6 white white NN 29007 6015 7 of of IN 29007 6015 8 egg egg NN 29007 6015 9 , , , 29007 6015 10 the the DT 29007 6015 11 jelly jelly NNP 29007 6015 12 will will MD 29007 6015 13 not not RB 29007 6015 14 clear clear VB 29007 6015 15 . . . 29007 6016 1 The the DT 29007 6016 2 jelly jelly NN 29007 6016 3 should should MD 29007 6016 4 be be VB 29007 6016 5 allowed allow VBN 29007 6016 6 to to TO 29007 6016 7 get get VB 29007 6016 8 nearly nearly RB 29007 6016 9 cold cold JJ 29007 6016 10 before before IN 29007 6016 11 it -PRON- PRP 29007 6016 12 is be VBZ 29007 6016 13 put put VBN 29007 6016 14 into into IN 29007 6016 15 the the DT 29007 6016 16 moulds mould NNS 29007 6016 17 . . . 29007 6017 1 If if IN 29007 6017 2 it -PRON- PRP 29007 6017 3 is be VBZ 29007 6017 4 put put VBN 29007 6017 5 hot hot JJ 29007 6017 6 into into IN 29007 6017 7 metal metal NN 29007 6017 8 moulds mould NNS 29007 6017 9 it -PRON- PRP 29007 6017 10 is be VBZ 29007 6017 11 likely likely JJ 29007 6017 12 to to TO 29007 6017 13 become become VB 29007 6017 14 cloudy cloudy JJ 29007 6017 15 . . . 29007 6018 1 To to TO 29007 6018 2 make make VB 29007 6018 3 Creams Creams NNP 29007 6018 4 . . . 29007 6019 1 To to TO 29007 6019 2 make make VB 29007 6019 3 a a DT 29007 6019 4 good good JJ 29007 6019 5 cream cream NN 29007 6019 6 , , , 29007 6019 7 it -PRON- PRP 29007 6019 8 is be VBZ 29007 6019 9 essential essential JJ 29007 6019 10 that that IN 29007 6019 11 the the DT 29007 6019 12 cream cream NN 29007 6019 13 used use VBD 29007 6019 14 should should MD 29007 6019 15 be be VB 29007 6019 16 double double JJ 29007 6019 17 ; ; : 29007 6019 18 that that RB 29007 6019 19 is is RB 29007 6019 20 , , , 29007 6019 21 a a DT 29007 6019 22 thick thick JJ 29007 6019 23 cream cream NN 29007 6019 24 that that WDT 29007 6019 25 will will MD 29007 6019 26 whip whip VB 29007 6019 27 up up RP 29007 6019 28 to to IN 29007 6019 29 a a DT 29007 6019 30 stiff stiff JJ 29007 6019 31 froth froth NN 29007 6019 32 . . . 29007 6020 1 Beat beat VB 29007 6020 2 it -PRON- PRP 29007 6020 3 well well RB 29007 6020 4 with with IN 29007 6020 5 a a DT 29007 6020 6 wire wire NN 29007 6020 7 whisk whisk NN 29007 6020 8 until until IN 29007 6020 9 it -PRON- PRP 29007 6020 10 will will MD 29007 6020 11 stand stand VB 29007 6020 12 on on IN 29007 6020 13 the the DT 29007 6020 14 end end NN 29007 6020 15 of of IN 29007 6020 16 it -PRON- PRP 29007 6020 17 without without IN 29007 6020 18 dropping drop VBG 29007 6020 19 . . . 29007 6021 1 This this DT 29007 6021 2 must must MD 29007 6021 3 be be VB 29007 6021 4 done do VBN 29007 6021 5 in in IN 29007 6021 6 a a DT 29007 6021 7 cool cool JJ 29007 6021 8 place place NN 29007 6021 9 , , , 29007 6021 10 especially especially RB 29007 6021 11 in in IN 29007 6021 12 summer summer NN 29007 6021 13 time time NN 29007 6021 14 . . . 29007 6022 1 Cream cream NN 29007 6022 2 is be VBZ 29007 6022 3 liable liable JJ 29007 6022 4 to to TO 29007 6022 5 curdle curdle VB 29007 6022 6 , , , 29007 6022 7 and and CC 29007 6022 8 turn turn VB 29007 6022 9 to to IN 29007 6022 10 butter butter NN 29007 6022 11 , , , 29007 6022 12 if if IN 29007 6022 13 beaten beat VBN 29007 6022 14 in in IN 29007 6022 15 too too RB 29007 6022 16 warm warm JJ 29007 6022 17 a a DT 29007 6022 18 temperature temperature NN 29007 6022 19 . . . 29007 6023 1 The the DT 29007 6023 2 gelatine gelatine NN 29007 6023 3 must must MD 29007 6023 4 be be VB 29007 6023 5 added add VBN 29007 6023 6 last last RB 29007 6023 7 of of IN 29007 6023 8 all all DT 29007 6023 9 . . . 29007 6024 1 It -PRON- PRP 29007 6024 2 should should MD 29007 6024 3 be be VB 29007 6024 4 stirred stir VBN 29007 6024 5 in in IN 29007 6024 6 thoroughly thoroughly RB 29007 6024 7 , , , 29007 6024 8 but but CC 29007 6024 9 quickly quickly RB 29007 6024 10 ; ; : 29007 6024 11 it -PRON- PRP 29007 6024 12 must must MD 29007 6024 13 not not RB 29007 6024 14 be be VB 29007 6024 15 too too RB 29007 6024 16 hot hot JJ 29007 6024 17 , , , 29007 6024 18 or or CC 29007 6024 19 too too RB 29007 6024 20 cold cold JJ 29007 6024 21 , , , 29007 6024 22 but but CC 29007 6024 23 just just RB 29007 6024 24 lukewarm lukewarm JJ 29007 6024 25 . . . 29007 6025 1 If if IN 29007 6025 2 too too RB 29007 6025 3 hot hot JJ 29007 6025 4 , , , 29007 6025 5 it -PRON- PRP 29007 6025 6 destroys destroy VBZ 29007 6025 7 the the DT 29007 6025 8 lightness lightness NN 29007 6025 9 of of IN 29007 6025 10 the the DT 29007 6025 11 cream cream NN 29007 6025 12 ; ; : 29007 6025 13 if if IN 29007 6025 14 too too RB 29007 6025 15 cold cold JJ 29007 6025 16 , , , 29007 6025 17 it -PRON- PRP 29007 6025 18 does do VBZ 29007 6025 19 not not RB 29007 6025 20 mix mix VB 29007 6025 21 thoroughly thoroughly RB 29007 6025 22 . . . 29007 6026 1 Pour pour VB 29007 6026 2 the the DT 29007 6026 3 cream cream NN 29007 6026 4 into into IN 29007 6026 5 a a DT 29007 6026 6 mould mould NN 29007 6026 7 as as RB 29007 6026 8 soon soon RB 29007 6026 9 as as IN 29007 6026 10 the the DT 29007 6026 11 gelatine gelatine NN 29007 6026 12 is be VBZ 29007 6026 13 mixed mixed JJ 29007 6026 14 with with IN 29007 6026 15 it -PRON- PRP 29007 6026 16 , , , 29007 6026 17 as as IN 29007 6026 18 it -PRON- PRP 29007 6026 19 begins begin VBZ 29007 6026 20 to to TO 29007 6026 21 set set VB 29007 6026 22 directly directly RB 29007 6026 23 . . . 29007 6027 1 To to TO 29007 6027 2 turn turn VB 29007 6027 3 a a DT 29007 6027 4 jelly jelly NN 29007 6027 5 or or CC 29007 6027 6 cream cream NN 29007 6027 7 out out IN 29007 6027 8 of of IN 29007 6027 9 its -PRON- PRP$ 29007 6027 10 mould mould NN 29007 6027 11 , , , 29007 6027 12 take take VB 29007 6027 13 a a DT 29007 6027 14 basin basin NN 29007 6027 15 of of IN 29007 6027 16 hot hot JJ 29007 6027 17 water water NN 29007 6027 18 , , , 29007 6027 19 as as RB 29007 6027 20 hot hot JJ 29007 6027 21 as as IN 29007 6027 22 the the DT 29007 6027 23 hand hand NN 29007 6027 24 can can MD 29007 6027 25 bear bear VB 29007 6027 26 , , , 29007 6027 27 draw draw VB 29007 6027 28 the the DT 29007 6027 29 mould mould NN 29007 6027 30 quickly quickly RB 29007 6027 31 through through IN 29007 6027 32 it -PRON- PRP 29007 6027 33 , , , 29007 6027 34 letting let VBG 29007 6027 35 the the DT 29007 6027 36 water water NN 29007 6027 37 quite quite RB 29007 6027 38 cover cover VB 29007 6027 39 it -PRON- PRP 29007 6027 40 for for IN 29007 6027 41 a a DT 29007 6027 42 second second NN 29007 6027 43 . . . 29007 6028 1 Wipe wipe VB 29007 6028 2 off off RP 29007 6028 3 all all PDT 29007 6028 4 the the DT 29007 6028 5 moisture moisture NN 29007 6028 6 immediately immediately RB 29007 6028 7 with with IN 29007 6028 8 a a DT 29007 6028 9 dry dry JJ 29007 6028 10 cloth cloth NN 29007 6028 11 . . . 29007 6029 1 Shake shake VB 29007 6029 2 the the DT 29007 6029 3 tin tin NN 29007 6029 4 gently gently RB 29007 6029 5 , , , 29007 6029 6 to to TO 29007 6029 7 be be VB 29007 6029 8 sure sure JJ 29007 6029 9 the the DT 29007 6029 10 contents content NNS 29007 6029 11 are be VBP 29007 6029 12 free free JJ 29007 6029 13 . . . 29007 6030 1 Lay lay VB 29007 6030 2 the the DT 29007 6030 3 dish dish NN 29007 6030 4 on on IN 29007 6030 5 the the DT 29007 6030 6 open open JJ 29007 6030 7 side side NN 29007 6030 8 of of IN 29007 6030 9 the the DT 29007 6030 10 mould mould NN 29007 6030 11 , , , 29007 6030 12 quickly quickly RB 29007 6030 13 reverse reverse VB 29007 6030 14 it -PRON- PRP 29007 6030 15 , , , 29007 6030 16 and and CC 29007 6030 17 draw draw VB 29007 6030 18 the the DT 29007 6030 19 mould mould NN 29007 6030 20 carefully carefully RB 29007 6030 21 away away RB 29007 6030 22 . . . 29007 6031 1 Strawberry Strawberry NNP 29007 6031 2 Cream Cream NNP 29007 6031 3 . . . 29007 6032 1 _ _ NNP 29007 6032 2 Ingredients_--½ Ingredients_--½ NNP 29007 6032 3 pint pint NN 29007 6032 4 of of IN 29007 6032 5 double double JJ 29007 6032 6 cream cream NN 29007 6032 7 . . . 29007 6033 1 1 1 CD 29007 6033 2   _SP 29007 6033 3 oz oz UH 29007 6033 4 . . . 29007 6034 1 of of IN 29007 6034 2 amber amber NNP 29007 6034 3 gelatine gelatine NN 29007 6034 4 , , , 29007 6034 5 or or CC 29007 6034 6 rather rather RB 29007 6034 7 less less JJR 29007 6034 8 than than IN 29007 6034 9 ½ ½ NN 29007 6034 10   _SP 29007 6034 11 oz oz UH 29007 6034 12 . . . 29007 6035 1 of of IN 29007 6035 2 the the DT 29007 6035 3 opaque opaque NN 29007 6035 4 . . . 29007 6036 1 2 2 CD 29007 6036 2 tablespoonfuls tablespoonful NNS 29007 6036 3 of of IN 29007 6036 4 castor castor NN 29007 6036 5 sugar sugar NN 29007 6036 6 . . . 29007 6037 1 Some some DT 29007 6037 2 strawberries strawberry NNS 29007 6037 3 . . . 29007 6038 1 ¼ ¼ NNP 29007 6038 2 pint pint NN 29007 6038 3 of of IN 29007 6038 4 milk milk NN 29007 6038 5 . . . 29007 6039 1 A a DT 29007 6039 2 few few JJ 29007 6039 3 drops drop NNS 29007 6039 4 of of IN 29007 6039 5 cochineal cochineal NN 29007 6039 6 . . . 29007 6040 1 _ _ NNP 29007 6040 2 Method._--Soak Method._--Soak NNP 29007 6040 3 the the DT 29007 6040 4 gelatine gelatine NN 29007 6040 5 in in IN 29007 6040 6 the the DT 29007 6040 7 milk milk NN 29007 6040 8 for for IN 29007 6040 9 about about RB 29007 6040 10 twenty twenty CD 29007 6040 11 minutes minute NNS 29007 6040 12 or or CC 29007 6040 13 more more JJR 29007 6040 14 . . . 29007 6041 1 Then then RB 29007 6041 2 dissolve dissolve VB 29007 6041 3 it -PRON- PRP 29007 6041 4 by by IN 29007 6041 5 stirring stir VBG 29007 6041 6 it -PRON- PRP 29007 6041 7 in in IN 29007 6041 8 a a DT 29007 6041 9 saucepan saucepan NN 29007 6041 10 over over IN 29007 6041 11 the the DT 29007 6041 12 fire fire NN 29007 6041 13 . . . 29007 6042 1 Rub rub VB 29007 6042 2 sufficient sufficient JJ 29007 6042 3 strawberries strawberry NNS 29007 6042 4 through through IN 29007 6042 5 a a DT 29007 6042 6 hair hair NN 29007 6042 7 sieve sieve VB 29007 6042 8 to to TO 29007 6042 9 make make VB 29007 6042 10 a a DT 29007 6042 11 quarter quarter NN 29007 6042 12 of of IN 29007 6042 13 a a DT 29007 6042 14 pint pint NN 29007 6042 15 of of IN 29007 6042 16 _ _ NNP 29007 6042 17 purée purée NNP 29007 6042 18 _ _ NNP 29007 6042 19 . . . 29007 6043 1 Beat beat VB 29007 6043 2 up up RP 29007 6043 3 the the DT 29007 6043 4 cream cream NN 29007 6043 5 with with IN 29007 6043 6 the the DT 29007 6043 7 sugar sugar NN 29007 6043 8 . . . 29007 6044 1 Then then RB 29007 6044 2 add add VB 29007 6044 3 the the DT 29007 6044 4 _ _ NNP 29007 6044 5 purée purée NNP 29007 6044 6 _ _ NNP 29007 6044 7 of of IN 29007 6044 8 fruit fruit NN 29007 6044 9 , , , 29007 6044 10 and and CC 29007 6044 11 a a DT 29007 6044 12 few few JJ 29007 6044 13 drops drop NNS 29007 6044 14 of of IN 29007 6044 15 cochineal cochineal NNP 29007 6044 16 to to TO 29007 6044 17 colour colour VB 29007 6044 18 it -PRON- PRP 29007 6044 19 . . . 29007 6045 1 Lastly lastly RB 29007 6045 2 stir stir VB 29007 6045 3 in in IN 29007 6045 4 the the DT 29007 6045 5 melted melted JJ 29007 6045 6 gelatine gelatine NN 29007 6045 7 . . . 29007 6046 1 Pour pour VB 29007 6046 2 the the DT 29007 6046 3 cream cream NN 29007 6046 4 at at IN 29007 6046 5 once once RB 29007 6046 6 into into IN 29007 6046 7 a a DT 29007 6046 8 wetted wet VBN 29007 6046 9 mould mould NN 29007 6046 10 . . . 29007 6047 1 When when WRB 29007 6047 2 quite quite RB 29007 6047 3 set set VBN 29007 6047 4 , , , 29007 6047 5 dip dip VB 29007 6047 6 it -PRON- PRP 29007 6047 7 for for IN 29007 6047 8 a a DT 29007 6047 9 second second JJ 29007 6047 10 or or CC 29007 6047 11 two two CD 29007 6047 12 into into IN 29007 6047 13 very very RB 29007 6047 14 hot hot JJ 29007 6047 15 water water NN 29007 6047 16 , , , 29007 6047 17 and and CC 29007 6047 18 turn turn VB 29007 6047 19 it -PRON- PRP 29007 6047 20 on on RP 29007 6047 21 to to IN 29007 6047 22 a a DT 29007 6047 23 glass glass NN 29007 6047 24 dish dish NN 29007 6047 25 . . . 29007 6048 1 Charlotte Charlotte NNP 29007 6048 2 Russe Russe NNP 29007 6048 3 . . . 29007 6049 1 _ _ NNP 29007 6049 2 Ingredients_--1 Ingredients_--1 NNP 29007 6049 3 dozen dozen NNP 29007 6049 4 sponge sponge NNP 29007 6049 5 fingers finger NNS 29007 6049 6 . . . 29007 6050 1 1 1 CD 29007 6050 2   _SP 29007 6050 3 oz oz UH 29007 6050 4 . . . 29007 6051 1 of of IN 29007 6051 2 glace glace NNP 29007 6051 3 cherries cherry NNS 29007 6051 4 . . . 29007 6052 1 ½ ½ JJ 29007 6052 2 pint pint NN 29007 6052 3 of of IN 29007 6052 4 double double JJ 29007 6052 5 cream cream NN 29007 6052 6 . . . 29007 6053 1 ½ ½ JJ 29007 6053 2   _SP 29007 6053 3 oz oz UH 29007 6053 4 . . . 29007 6054 1 of of IN 29007 6054 2 amber amber NNP 29007 6054 3 gelatine gelatine NN 29007 6054 4 melted melt VBN 29007 6054 5 in in IN 29007 6054 6 a a DT 29007 6054 7 little little JJ 29007 6054 8 milk milk NN 29007 6054 9 , , , 29007 6054 10 or or CC 29007 6054 11 less less JJR 29007 6054 12 than than IN 29007 6054 13 ¼ ¼ NNP 29007 6054 14   _SP 29007 6054 15 oz oz UH 29007 6054 16 . . . 29007 6055 1 of of IN 29007 6055 2 the the DT 29007 6055 3 opaque opaque NN 29007 6055 4 . . . 29007 6056 1 2 2 CD 29007 6056 2 dessertspoonfuls dessertspoonful NNS 29007 6056 3 of of IN 29007 6056 4 castor castor NN 29007 6056 5 sugar sugar NN 29007 6056 6 . . . 29007 6057 1 A a DT 29007 6057 2 few few JJ 29007 6057 3 drops drop NNS 29007 6057 4 of of IN 29007 6057 5 essence essence NN 29007 6057 6 of of IN 29007 6057 7 vanilla vanilla NN 29007 6057 8 , , , 29007 6057 9 or or CC 29007 6057 10 other other JJ 29007 6057 11 flavouring flavouring NN 29007 6057 12 . . . 29007 6058 1 _ _ NNP 29007 6058 2 Method._--First Method._--First NNP 29007 6058 3 put put VBD 29007 6058 4 the the DT 29007 6058 5 gelatine gelatine NN 29007 6058 6 to to TO 29007 6058 7 soak soak VB 29007 6058 8 in in IN 29007 6058 9 a a DT 29007 6058 10 little little JJ 29007 6058 11 milk milk NN 29007 6058 12 . . . 29007 6059 1 Then then RB 29007 6059 2 cut cut VB 29007 6059 3 the the DT 29007 6059 4 cherries cherry NNS 29007 6059 5 in in IN 29007 6059 6 halves half NNS 29007 6059 7 , , , 29007 6059 8 and and CC 29007 6059 9 place place VB 29007 6059 10 them -PRON- PRP 29007 6059 11 in in IN 29007 6059 12 a a DT 29007 6059 13 circle circle NN 29007 6059 14 round round IN 29007 6059 15 the the DT 29007 6059 16 bottom bottom NN 29007 6059 17 of of IN 29007 6059 18 a a DT 29007 6059 19 plain plain JJ 29007 6059 20 round round JJ 29007 6059 21 tin tin NN 29007 6059 22 , , , 29007 6059 23 with with IN 29007 6059 24 the the DT 29007 6059 25 cut cut NN 29007 6059 26 side side NN 29007 6059 27 uppermost uppermost VBN 29007 6059 28 . . . 29007 6060 1 Divide divide VB 29007 6060 2 the the DT 29007 6060 3 sponge sponge JJ 29007 6060 4 fingers finger NNS 29007 6060 5 , , , 29007 6060 6 lengthwise lengthwise RB 29007 6060 7 , , , 29007 6060 8 without without IN 29007 6060 9 breaking break VBG 29007 6060 10 them -PRON- PRP 29007 6060 11 , , , 29007 6060 12 and and CC 29007 6060 13 trim trim VB 29007 6060 14 each each DT 29007 6060 15 one one NN 29007 6060 16 at at IN 29007 6060 17 the the DT 29007 6060 18 side side NN 29007 6060 19 , , , 29007 6060 20 top top NN 29007 6060 21 , , , 29007 6060 22 and and CC 29007 6060 23 bottom bottom NN 29007 6060 24 neatly neatly RB 29007 6060 25 . . . 29007 6061 1 Then then RB 29007 6061 2 line line VB 29007 6061 3 the the DT 29007 6061 4 tin tin NN 29007 6061 5 with with IN 29007 6061 6 them -PRON- PRP 29007 6061 7 , , , 29007 6061 8 placing place VBG 29007 6061 9 them -PRON- PRP 29007 6061 10 on on IN 29007 6061 11 the the DT 29007 6061 12 top top NN 29007 6061 13 of of IN 29007 6061 14 the the DT 29007 6061 15 cherries cherry NNS 29007 6061 16 , , , 29007 6061 17 with with IN 29007 6061 18 the the DT 29007 6061 19 brown brown JJ 29007 6061 20 side side NN 29007 6061 21 next next IN 29007 6061 22 the the DT 29007 6061 23 tin tin NN 29007 6061 24 ; ; : 29007 6061 25 they -PRON- PRP 29007 6061 26 should should MD 29007 6061 27 be be VB 29007 6061 28 put put VBN 29007 6061 29 close close RB 29007 6061 30 together together RB 29007 6061 31 , , , 29007 6061 32 and and CC 29007 6061 33 the the DT 29007 6061 34 last last JJ 29007 6061 35 should should MD 29007 6061 36 serve serve VB 29007 6061 37 as as IN 29007 6061 38 a a DT 29007 6061 39 wedge wedge NN 29007 6061 40 to to TO 29007 6061 41 keep keep VB 29007 6061 42 the the DT 29007 6061 43 others other NNS 29007 6061 44 in in IN 29007 6061 45 place place NN 29007 6061 46 . . . 29007 6062 1 Beat beat VB 29007 6062 2 up up RP 29007 6062 3 the the DT 29007 6062 4 cream cream NN 29007 6062 5 stiffly stiffly NN 29007 6062 6 with with IN 29007 6062 7 the the DT 29007 6062 8 sugar sugar NN 29007 6062 9 . . . 29007 6063 1 Add add VB 29007 6063 2 the the DT 29007 6063 3 vanilla vanilla NN 29007 6063 4 flavouring flavouring NN 29007 6063 5 and and CC 29007 6063 6 the the DT 29007 6063 7 melted melted JJ 29007 6063 8 gelatine gelatine NN 29007 6063 9 . . . 29007 6064 1 This this DT 29007 6064 2 must must MD 29007 6064 3 be be VB 29007 6064 4 neither neither CC 29007 6064 5 too too RB 29007 6064 6 hot hot JJ 29007 6064 7 nor nor CC 29007 6064 8 too too RB 29007 6064 9 cold cold JJ 29007 6064 10 . . . 29007 6065 1 Stir stir VB 29007 6065 2 it -PRON- PRP 29007 6065 3 thoroughly thoroughly RB 29007 6065 4 , , , 29007 6065 5 but but CC 29007 6065 6 quickly quickly RB 29007 6065 7 , , , 29007 6065 8 into into IN 29007 6065 9 the the DT 29007 6065 10 cream cream NN 29007 6065 11 , , , 29007 6065 12 and and CC 29007 6065 13 pour pour VBP 29007 6065 14 at at IN 29007 6065 15 once once RB 29007 6065 16 into into IN 29007 6065 17 the the DT 29007 6065 18 prepared prepared JJ 29007 6065 19 tin tin NN 29007 6065 20 . . . 29007 6066 1 When when WRB 29007 6066 2 set set VBN 29007 6066 3 , , , 29007 6066 4 dip dip VB 29007 6066 5 the the DT 29007 6066 6 bottom bottom NN 29007 6066 7 of of IN 29007 6066 8 the the DT 29007 6066 9 tin tin NN 29007 6066 10 into into IN 29007 6066 11 hot hot JJ 29007 6066 12 water water NN 29007 6066 13 for for IN 29007 6066 14 a a DT 29007 6066 15 second second JJ 29007 6066 16 or or CC 29007 6066 17 two two CD 29007 6066 18 , , , 29007 6066 19 and and CC 29007 6066 20 turn turn VB 29007 6066 21 it -PRON- PRP 29007 6066 22 carefully carefully RB 29007 6066 23 on on IN 29007 6066 24 to to IN 29007 6066 25 a a DT 29007 6066 26 glass glass NN 29007 6066 27 dish dish NN 29007 6066 28 . . . 29007 6067 1 Custard Custard NNP 29007 6067 2 Cream Cream NNP 29007 6067 3 . . . 29007 6068 1 _ _ NNP 29007 6068 2 Ingredients_--½ Ingredients_--½ NNP 29007 6068 3 pint pint NN 29007 6068 4 of of IN 29007 6068 5 double double JJ 29007 6068 6 cream cream NN 29007 6068 7 . . . 29007 6069 1 3 3 CD 29007 6069 2 tablespoonfuls tablespoonful NNS 29007 6069 3 of of IN 29007 6069 4 castor castor NN 29007 6069 5 sugar sugar NN 29007 6069 6 . . . 29007 6070 1 1 1 CD 29007 6070 2   _SP 29007 6070 3 oz oz UH 29007 6070 4 . . . 29007 6071 1 of of IN 29007 6071 2 amber amber NNP 29007 6071 3 gelatine gelatine NN 29007 6071 4 , , , 29007 6071 5 or or CC 29007 6071 6 less less JJR 29007 6071 7 than than IN 29007 6071 8 ½ ½ NN 29007 6071 9 of of IN 29007 6071 10 the the DT 29007 6071 11 opaque opaque NN 29007 6071 12 . . . 29007 6072 1 1 1 LS 29007 6072 2 whole whole JJ 29007 6072 3 egg egg NN 29007 6072 4 . . . 29007 6073 1 3 3 CD 29007 6073 2 yolks yolk NNS 29007 6073 3 . . . 29007 6074 1 ½ ½ JJ 29007 6074 2 pint pint NN 29007 6074 3 of of IN 29007 6074 4 hot hot JJ 29007 6074 5 milk milk NN 29007 6074 6 . . . 29007 6075 1 A a DT 29007 6075 2 few few JJ 29007 6075 3 drops drop NNS 29007 6075 4 of of IN 29007 6075 5 vanilla vanilla NN 29007 6075 6 or or CC 29007 6075 7 other other JJ 29007 6075 8 essence essence NN 29007 6075 9 . . . 29007 6076 1 _ _ NNP 29007 6076 2 Method._--Put Method._--Put NNP 29007 6076 3 the the DT 29007 6076 4 gelatine gelatine NN 29007 6076 5 to to TO 29007 6076 6 soak soak VB 29007 6076 7 in in IN 29007 6076 8 a a DT 29007 6076 9 little little JJ 29007 6076 10 milk milk NN 29007 6076 11 . . . 29007 6077 1 Then then RB 29007 6077 2 beat beat VB 29007 6077 3 the the DT 29007 6077 4 eggs egg NNS 29007 6077 5 lightly lightly RB 29007 6077 6 and and CC 29007 6077 7 add add VB 29007 6077 8 them -PRON- PRP 29007 6077 9 to to IN 29007 6077 10 the the DT 29007 6077 11 milk milk NN 29007 6077 12 . . . 29007 6078 1 Strain strain VB 29007 6078 2 into into IN 29007 6078 3 a a DT 29007 6078 4 jug jug NN 29007 6078 5 and and CC 29007 6078 6 add add VB 29007 6078 7 the the DT 29007 6078 8 sugar sugar NN 29007 6078 9 . . . 29007 6079 1 Put put VB 29007 6079 2 the the DT 29007 6079 3 jug jug NN 29007 6079 4 into into IN 29007 6079 5 a a DT 29007 6079 6 saucepan saucepan NN 29007 6079 7 of of IN 29007 6079 8 boiling boiling NN 29007 6079 9 water water NN 29007 6079 10 , , , 29007 6079 11 and and CC 29007 6079 12 stir stir VB 29007 6079 13 until until IN 29007 6079 14 the the DT 29007 6079 15 custard custard NN 29007 6079 16 coats coat VBZ 29007 6079 17 the the DT 29007 6079 18 spoon spoon NN 29007 6079 19 ; ; : 29007 6079 20 care care NN 29007 6079 21 must must MD 29007 6079 22 be be VB 29007 6079 23 taken take VBN 29007 6079 24 that that IN 29007 6079 25 it -PRON- PRP 29007 6079 26 does do VBZ 29007 6079 27 not not RB 29007 6079 28 curdle curdle VB 29007 6079 29 . . . 29007 6080 1 While while IN 29007 6080 2 the the DT 29007 6080 3 custard custard JJ 29007 6080 4 cools cool NNS 29007 6080 5 beat beat VBD 29007 6080 6 up up RP 29007 6080 7 the the DT 29007 6080 8 cream cream NN 29007 6080 9 stiffly stiffly NN 29007 6080 10 . . . 29007 6081 1 Melt melt VB 29007 6081 2 the the DT 29007 6081 3 gelatine gelatine NN 29007 6081 4 , , , 29007 6081 5 and and CC 29007 6081 6 add add VB 29007 6081 7 it -PRON- PRP 29007 6081 8 to to IN 29007 6081 9 the the DT 29007 6081 10 custard custard NN 29007 6081 11 . . . 29007 6082 1 Flavour flavour VB 29007 6082 2 it -PRON- PRP 29007 6082 3 , , , 29007 6082 4 and and CC 29007 6082 5 , , , 29007 6082 6 when when WRB 29007 6082 7 sufficiently sufficiently RB 29007 6082 8 cooled cool VBN 29007 6082 9 , , , 29007 6082 10 mix mix VB 29007 6082 11 the the DT 29007 6082 12 custard custard NN 29007 6082 13 and and CC 29007 6082 14 cream cream NN 29007 6082 15 thoroughly thoroughly RB 29007 6082 16 together together RB 29007 6082 17 . . . 29007 6083 1 Pour pour VB 29007 6083 2 at at IN 29007 6083 3 once once RB 29007 6083 4 into into IN 29007 6083 5 a a DT 29007 6083 6 wetted wet VBN 29007 6083 7 mould mould NN 29007 6083 8 . . . 29007 6084 1 Bohemian Bohemian NNP 29007 6084 2 Cream Cream NNP 29007 6084 3 . . . 29007 6085 1 _ _ NNP 29007 6085 2 Ingredients_--½ Ingredients_--½ NNP 29007 6085 3 pint pint NN 29007 6085 4 of of IN 29007 6085 5 sweet sweet JJ 29007 6085 6 jelly jelly NN 29007 6085 7 of of IN 29007 6085 8 any any DT 29007 6085 9 kind kind NN 29007 6085 10 . . . 29007 6086 1 ½ ½ JJ 29007 6086 2 pint pint NN 29007 6086 3 of of IN 29007 6086 4 double double JJ 29007 6086 5 cream cream NN 29007 6086 6 . . . 29007 6087 1 _ _ NNP 29007 6087 2 Method._--Beat method._--beat CD 29007 6087 3 the the DT 29007 6087 4 cream cream NN 29007 6087 5 stiffly stiffly NN 29007 6087 6 . . . 29007 6088 1 Mix mix VB 29007 6088 2 with with IN 29007 6088 3 it -PRON- PRP 29007 6088 4 the the DT 29007 6088 5 jelly jelly NNP 29007 6088 6 , , , 29007 6088 7 which which WDT 29007 6088 8 should should MD 29007 6088 9 be be VB 29007 6088 10 melted melt VBN 29007 6088 11 , , , 29007 6088 12 but but CC 29007 6088 13 cold cold JJ 29007 6088 14 . . . 29007 6089 1 Pour pour VB 29007 6089 2 into into IN 29007 6089 3 a a DT 29007 6089 4 wetted wet VBN 29007 6089 5 mould mould NN 29007 6089 6 . . . 29007 6090 1 Wine Wine NNP 29007 6090 2 Jelly Jelly NNP 29007 6090 3 . . . 29007 6091 1 _ _ NNP 29007 6091 2 Ingredients_--1 Ingredients_--1 NNP 29007 6091 3   _SP 29007 6091 4 oz oz NNP 29007 6091 5 . . . 29007 6092 1 packet packet NN 29007 6092 2 of of IN 29007 6092 3 either either CC 29007 6092 4 Nelson Nelson NNP 29007 6092 5 's 's POS 29007 6092 6 or or CC 29007 6092 7 Swinbourne Swinbourne NNP 29007 6092 8 's 's POS 29007 6092 9 gelatine gelatine NN 29007 6092 10 . . . 29007 6093 1 1 1 CD 29007 6093 2 pint pint NN 29007 6093 3 of of IN 29007 6093 4 water water NN 29007 6093 5 . . . 29007 6094 1 ½ ½ JJ 29007 6094 2 pint pint NN 29007 6094 3 of of IN 29007 6094 4 sherry sherry NNP 29007 6094 5 . . . 29007 6095 1 ¼ ¼ RB 29007 6095 2 to to IN 29007 6095 3 ½ ½ NNP 29007 6095 4   _SP 29007 6095 5 lb lb XX 29007 6095 6 . . . 29007 6096 1 of of IN 29007 6096 2 lump lump NNP 29007 6096 3 sugar sugar NN 29007 6096 4 , , , 29007 6096 5 according accord VBG 29007 6096 6 to to IN 29007 6096 7 taste taste NN 29007 6096 8 . . . 29007 6097 1 The the DT 29007 6097 2 juice juice NN 29007 6097 3 of of IN 29007 6097 4 two two CD 29007 6097 5 lemons lemon NNS 29007 6097 6 . . . 29007 6098 1 The the DT 29007 6098 2 rind rind NN 29007 6098 3 of of IN 29007 6098 4 one one CD 29007 6098 5 . . . 29007 6099 1 The the DT 29007 6099 2 whites white NNS 29007 6099 3 and and CC 29007 6099 4 shells shell NNS 29007 6099 5 of of IN 29007 6099 6 2 2 CD 29007 6099 7 large large JJ 29007 6099 8 eggs egg NNS 29007 6099 9 . . . 29007 6100 1 _ _ NNP 29007 6100 2 Method._--Soak Method._--Soak NNP 29007 6100 3 the the DT 29007 6100 4 gelatine gelatine NN 29007 6100 5 in in IN 29007 6100 6 the the DT 29007 6100 7 water water NN 29007 6100 8 with with IN 29007 6100 9 the the DT 29007 6100 10 thin thin JJ 29007 6100 11 rind rind NN 29007 6100 12 of of IN 29007 6100 13 a a DT 29007 6100 14 lemon lemon NN 29007 6100 15 for for IN 29007 6100 16 three three CD 29007 6100 17 quarters quarter NNS 29007 6100 18 of of IN 29007 6100 19 an an DT 29007 6100 20 hour hour NN 29007 6100 21 , , , 29007 6100 22 if if IN 29007 6100 23 possible possible JJ 29007 6100 24 . . . 29007 6101 1 Then then RB 29007 6101 2 add add VB 29007 6101 3 all all PDT 29007 6101 4 the the DT 29007 6101 5 other other JJ 29007 6101 6 ingredients ingredient NNS 29007 6101 7 . . . 29007 6102 1 Clarify clarify VB 29007 6102 2 and and CC 29007 6102 3 strain strain VB 29007 6102 4 ( ( -LRB- 29007 6102 5 _ _ NNP 29007 6102 6 see see UH 29007 6102 7 _ _ NNP 29007 6102 8 To to TO 29007 6102 9 clear clear VB 29007 6102 10 Jellies Jellies NNPS 29007 6102 11 ) ) -RRB- 29007 6102 12 . . . 29007 6103 1 When when WRB 29007 6103 2 quite quite RB 29007 6103 3 cold cold JJ 29007 6103 4 pour pour NN 29007 6103 5 into into IN 29007 6103 6 a a DT 29007 6103 7 wetted wet VBN 29007 6103 8 mould mould NN 29007 6103 9 . . . 29007 6104 1 Calf's Calf's NNP 29007 6104 2 - - HYPH 29007 6104 3 foot foot NNP 29007 6104 4 Stock stock NN 29007 6104 5 . . . 29007 6105 1 _ _ NNP 29007 6105 2 Ingredients_--2 Ingredients_--2 NNP 29007 6105 3 calf calf NN 29007 6105 4 's 's POS 29007 6105 5 feet foot NNS 29007 6105 6 . . . 29007 6106 1 4 4 CD 29007 6106 2 pints pint NNS 29007 6106 3 of of IN 29007 6106 4 water water NN 29007 6106 5 . . . 29007 6107 1 _ _ NNP 29007 6107 2 Method._--Cut Method._--Cut NNP 29007 6107 3 each each DT 29007 6107 4 foot foot NN 29007 6107 5 into into IN 29007 6107 6 four four CD 29007 6107 7 pieces piece NNS 29007 6107 8 . . . 29007 6108 1 Blanch blanch VB 29007 6108 2 them -PRON- PRP 29007 6108 3 by by IN 29007 6108 4 putting put VBG 29007 6108 5 them -PRON- PRP 29007 6108 6 in in IN 29007 6108 7 cold cold JJ 29007 6108 8 water water NN 29007 6108 9 and and CC 29007 6108 10 bringing bring VBG 29007 6108 11 them -PRON- PRP 29007 6108 12 to to IN 29007 6108 13 the the DT 29007 6108 14 boil boil NN 29007 6108 15 . . . 29007 6109 1 Throw throw VB 29007 6109 2 the the DT 29007 6109 3 water water NN 29007 6109 4 away away RB 29007 6109 5 , , , 29007 6109 6 and and CC 29007 6109 7 well well RB 29007 6109 8 wash wash VB 29007 6109 9 the the DT 29007 6109 10 feet foot NNS 29007 6109 11 . . . 29007 6110 1 Put put VB 29007 6110 2 them -PRON- PRP 29007 6110 3 into into IN 29007 6110 4 a a DT 29007 6110 5 saucepan saucepan NN 29007 6110 6 , , , 29007 6110 7 with with IN 29007 6110 8 four four CD 29007 6110 9 pints pint NNS 29007 6110 10 of of IN 29007 6110 11 water water NN 29007 6110 12 , , , 29007 6110 13 and and CC 29007 6110 14 boil boil VB 29007 6110 15 gently gently RB 29007 6110 16 for for IN 29007 6110 17 five five CD 29007 6110 18 hours hour NNS 29007 6110 19 . . . 29007 6111 1 Then then RB 29007 6111 2 strain strain VB 29007 6111 3 the the DT 29007 6111 4 stock stock NN 29007 6111 5 from from IN 29007 6111 6 the the DT 29007 6111 7 bones bone NNS 29007 6111 8 , , , 29007 6111 9 and and CC 29007 6111 10 set set VBD 29007 6111 11 it -PRON- PRP 29007 6111 12 aside aside RB 29007 6111 13 until until IN 29007 6111 14 the the DT 29007 6111 15 next next JJ 29007 6111 16 day day NN 29007 6111 17 . . . 29007 6112 1 The the DT 29007 6112 2 fat fat NN 29007 6112 3 must must MD 29007 6112 4 then then RB 29007 6112 5 be be VB 29007 6112 6 carefully carefully RB 29007 6112 7 removed remove VBN 29007 6112 8 , , , 29007 6112 9 or or CC 29007 6112 10 the the DT 29007 6112 11 stock stock NN 29007 6112 12 will will MD 29007 6112 13 not not RB 29007 6112 14 clear clear VB 29007 6112 15 . . . 29007 6113 1 To to TO 29007 6113 2 turn turn VB 29007 6113 3 this this DT 29007 6113 4 into into IN 29007 6113 5 Calf's calf's NN 29007 6113 6 - - HYPH 29007 6113 7 foot foot NN 29007 6113 8 Jelly Jelly NNP 29007 6113 9 , , , 29007 6113 10 add-- add-- NN 29007 6113 11 Half half PDT 29007 6113 12 a a DT 29007 6113 13 pint pint NN 29007 6113 14 of of IN 29007 6113 15 white white JJ 29007 6113 16 wine wine NN 29007 6113 17 . . . 29007 6114 1 The the DT 29007 6114 2 rind rind NN 29007 6114 3 of of IN 29007 6114 4 2 2 CD 29007 6114 5 and and CC 29007 6114 6 the the DT 29007 6114 7 juice juice NN 29007 6114 8 of of IN 29007 6114 9 4 4 CD 29007 6114 10 lemons lemon NNS 29007 6114 11 . . . 29007 6115 1 ¾ ¾ NNP 29007 6115 2   _SP 29007 6115 3 lb lb XX 29007 6115 4 . . . 29007 6116 1 of of IN 29007 6116 2 lump lump NNP 29007 6116 3 sugar sugar NN 29007 6116 4 . . . 29007 6117 1 The the DT 29007 6117 2 whites white NNS 29007 6117 3 and and CC 29007 6117 4 shells shell NNS 29007 6117 5 of of IN 29007 6117 6 4 4 CD 29007 6117 7 eggs egg NNS 29007 6117 8 . . . 29007 6118 1 Clarify clarify VB 29007 6118 2 and and CC 29007 6118 3 strain strain VB 29007 6118 4 ( ( -LRB- 29007 6118 5 _ _ NNP 29007 6118 6 see see UH 29007 6118 7 _ _ NNP 29007 6118 8 To to TO 29007 6118 9 clear clear VB 29007 6118 10 Jellies Jellies NNPS 29007 6118 11 ) ) -RRB- 29007 6118 12 . . . 29007 6119 1 Pineapple Pineapple NNP 29007 6119 2 Jelly Jelly NNP 29007 6119 3 . . . 29007 6120 1 _ _ NNP 29007 6120 2 Ingredients_--1 Ingredients_--1 NNP 29007 6120 3 pineapple pineapple NN 29007 6120 4 . . . 29007 6121 1 1 1 CD 29007 6121 2   _SP 29007 6121 3 oz oz UH 29007 6121 4 . . . 29007 6122 1 packet packet NN 29007 6122 2 of of IN 29007 6122 3 gelatine gelatine NN 29007 6122 4 . . . 29007 6123 1 1 1 CD 29007 6123 2 pint pint NN 29007 6123 3 of of IN 29007 6123 4 water water NN 29007 6123 5 . . . 29007 6124 1 ¼ ¼ NNP 29007 6124 2   _SP 29007 6124 3 lb lb XX 29007 6124 4 . . . 29007 6125 1 of of IN 29007 6125 2 lump lump NNP 29007 6125 3 sugar sugar NN 29007 6125 4 . . . 29007 6126 1 The the DT 29007 6126 2 thin thin JJ 29007 6126 3 rind rind NN 29007 6126 4 of of IN 29007 6126 5 1 1 CD 29007 6126 6 lemon lemon NN 29007 6126 7 , , , 29007 6126 8 and and CC 29007 6126 9 the the DT 29007 6126 10 juice juice NN 29007 6126 11 of of IN 29007 6126 12 2 2 CD 29007 6126 13 . . . 29007 6127 1 The the DT 29007 6127 2 whites white NNS 29007 6127 3 and and CC 29007 6127 4 shells shell NNS 29007 6127 5 of of IN 29007 6127 6 2 2 CD 29007 6127 7 large large JJ 29007 6127 8 eggs egg NNS 29007 6127 9 . . . 29007 6128 1 _ _ NNP 29007 6128 2 Method._--First Method._--First NNP 29007 6128 3 soak soak VB 29007 6128 4 the the DT 29007 6128 5 gelatine gelatine NN 29007 6128 6 in in IN 29007 6128 7 the the DT 29007 6128 8 water water NN 29007 6128 9 . . . 29007 6129 1 Cut cut VB 29007 6129 2 up up RP 29007 6129 3 the the DT 29007 6129 4 pineapple pineapple NN 29007 6129 5 and and CC 29007 6129 6 bruise bruise VB 29007 6129 7 it -PRON- PRP 29007 6129 8 in in IN 29007 6129 9 a a DT 29007 6129 10 mortar mortar NN 29007 6129 11 . . . 29007 6130 1 Add add VB 29007 6130 2 it -PRON- PRP 29007 6130 3 , , , 29007 6130 4 and and CC 29007 6130 5 all all PDT 29007 6130 6 the the DT 29007 6130 7 other other JJ 29007 6130 8 ingredients ingredient NNS 29007 6130 9 , , , 29007 6130 10 to to IN 29007 6130 11 the the DT 29007 6130 12 gelatine gelatine NN 29007 6130 13 . . . 29007 6131 1 Then then RB 29007 6131 2 clarify clarify VB 29007 6131 3 ( ( -LRB- 29007 6131 4 _ _ NNP 29007 6131 5 see see VBP 29007 6131 6 _ _ NNP 29007 6131 7 To to TO 29007 6131 8 clear clear VB 29007 6131 9 Jellies Jellies NNPS 29007 6131 10 ) ) -RRB- 29007 6131 11 . . . 29007 6132 1 Note.--The Note.--The NNP 29007 6132 2 Grated Grated NNP 29007 6132 3 Pineapple Pineapple NNP 29007 6132 4 , , , 29007 6132 5 sold sell VBN 29007 6132 6 in in IN 29007 6132 7 tins tin NNS 29007 6132 8 , , , 29007 6132 9 is be VBZ 29007 6132 10 excellent excellent JJ 29007 6132 11 for for IN 29007 6132 12 jellies jelly NNS 29007 6132 13 or or CC 29007 6132 14 creams cream NNS 29007 6132 15 . . . 29007 6133 1 Aspic Aspic NNP 29007 6133 2 Jelly Jelly NNP 29007 6133 3 . . . 29007 6134 1 _ _ NNP 29007 6134 2 Ingredients_--1 Ingredients_--1 NNP 29007 6134 3   _SP 29007 6134 4 oz oz NNP 29007 6134 5 . . . 29007 6135 1 packet packet NN 29007 6135 2 of of IN 29007 6135 3 gelatine gelatine NN 29007 6135 4 . . . 29007 6136 1 1 1 CD 29007 6136 2 pint pint NN 29007 6136 3 of of IN 29007 6136 4 good good JJ 29007 6136 5 stock stock NN 29007 6136 6 . . . 29007 6137 1 ¼ ¼ NNP 29007 6137 2 pint pint NNP 29007 6137 3 of of IN 29007 6137 4 taragon taragon NN 29007 6137 5 vinegar vinegar NN 29007 6137 6 . . . 29007 6138 1 ¼ ¼ NNP 29007 6138 2 pint pint NNP 29007 6138 3 of of IN 29007 6138 4 sherry sherry NNP 29007 6138 5 . . . 29007 6139 1 A a DT 29007 6139 2 small small JJ 29007 6139 3 carrot carrot NN 29007 6139 4 , , , 29007 6139 5 turnip turnip NN 29007 6139 6 , , , 29007 6139 7 and and CC 29007 6139 8 onion onion NN 29007 6139 9 . . . 29007 6140 1 A a DT 29007 6140 2 sprig sprig NN 29007 6140 3 of of IN 29007 6140 4 parsley parsley NN 29007 6140 5 , , , 29007 6140 6 thyme thyme NNS 29007 6140 7 , , , 29007 6140 8 and and CC 29007 6140 9 marjoram marjoram NNP 29007 6140 10 . . . 29007 6141 1 2 2 CD 29007 6141 2 bay bay NNP 29007 6141 3 leaves leave NNS 29007 6141 4 . . . 29007 6142 1 3 3 CD 29007 6142 2 cloves clove NNS 29007 6142 3 . . . 29007 6143 1 1 1 CD 29007 6143 2 dozen dozen NN 29007 6143 3 peppercorns peppercorns NNPS 29007 6143 4 . . . 29007 6144 1 A a DT 29007 6144 2 piece piece NN 29007 6144 3 of of IN 29007 6144 4 celery celery NN 29007 6144 5 . . . 29007 6145 1 A a DT 29007 6145 2 blade blade NN 29007 6145 3 of of IN 29007 6145 4 mace mace NN 29007 6145 5 . . . 29007 6146 1 A a DT 29007 6146 2 clove clove NN 29007 6146 3 of of IN 29007 6146 4 garlic garlic NN 29007 6146 5 . . . 29007 6147 1 1 1 CD 29007 6147 2 shalot shalot NN 29007 6147 3 . . . 29007 6148 1 The the DT 29007 6148 2 whites white NNS 29007 6148 3 and and CC 29007 6148 4 shells shell NNS 29007 6148 5 of of IN 29007 6148 6 2 2 CD 29007 6148 7 large large JJ 29007 6148 8 eggs egg NNS 29007 6148 9 . . . 29007 6149 1 Salt salt NN 29007 6149 2 to to TO 29007 6149 3 taste taste VB 29007 6149 4 . . . 29007 6150 1 _ _ NNP 29007 6150 2 Method._--Soak Method._--Soak NNP 29007 6150 3 the the DT 29007 6150 4 gelatine gelatine NN 29007 6150 5 in in IN 29007 6150 6 the the DT 29007 6150 7 stock stock NN 29007 6150 8 . . . 29007 6151 1 Then then RB 29007 6151 2 add add VB 29007 6151 3 all all PDT 29007 6151 4 the the DT 29007 6151 5 other other JJ 29007 6151 6 ingredients ingredient NNS 29007 6151 7 and and CC 29007 6151 8 clarify clarify NNP 29007 6151 9 ( ( -LRB- 29007 6151 10 _ _ NNP 29007 6151 11 see see VBP 29007 6151 12 _ _ NNP 29007 6151 13 To to TO 29007 6151 14 clear clear VB 29007 6151 15 Jellies Jellies NNPS 29007 6151 16 ) ) -RRB- 29007 6151 17 . . . 29007 6152 1 Claret Claret NNP 29007 6152 2 Jelly Jelly NNP 29007 6152 3 . . . 29007 6153 1 _ _ NNP 29007 6153 2 Ingredients_--1 Ingredients_--1 NNP 29007 6153 3   _SP 29007 6153 4 oz oz NNP 29007 6153 5 . . . 29007 6154 1 packet packet NN 29007 6154 2 of of IN 29007 6154 3 gelatine gelatine NN 29007 6154 4 . . . 29007 6155 1 ½ ½ JJ 29007 6155 2 pint pint NN 29007 6155 3 of of IN 29007 6155 4 water water NN 29007 6155 5 . . . 29007 6156 1 1 1 CD 29007 6156 2 pint pint NN 29007 6156 3 of of IN 29007 6156 4 claret claret NN 29007 6156 5 . . . 29007 6157 1 ½ ½ JJ 29007 6157 2   _SP 29007 6157 3 lb lb XX 29007 6157 4 . . . 29007 6158 1 of of IN 29007 6158 2 lump lump NNP 29007 6158 3 sugar sugar NN 29007 6158 4 . . . 29007 6159 1 A a DT 29007 6159 2 few few JJ 29007 6159 3 drops drop NNS 29007 6159 4 of of IN 29007 6159 5 cochineal cochineal NN 29007 6159 6 . . . 29007 6160 1 _ _ NNP 29007 6160 2 Method._--Soak Method._--Soak NNP 29007 6160 3 the the DT 29007 6160 4 gelatine gelatine NN 29007 6160 5 in in IN 29007 6160 6 the the DT 29007 6160 7 water water NN 29007 6160 8 . . . 29007 6161 1 Add add VB 29007 6161 2 the the DT 29007 6161 3 sugar sugar NN 29007 6161 4 , , , 29007 6161 5 and and CC 29007 6161 6 stir stir VB 29007 6161 7 over over IN 29007 6161 8 the the DT 29007 6161 9 fire fire NN 29007 6161 10 until until IN 29007 6161 11 dissolved dissolve VBN 29007 6161 12 . . . 29007 6162 1 Pour pour VB 29007 6162 2 in in IN 29007 6162 3 the the DT 29007 6162 4 wine wine NN 29007 6162 5 , , , 29007 6162 6 and and CC 29007 6162 7 colour colour NN 29007 6162 8 with with IN 29007 6162 9 cochineal cochineal NNP 29007 6162 10 . . . 29007 6163 1 Strain strain VB 29007 6163 2 into into IN 29007 6163 3 a a DT 29007 6163 4 wetted wet VBN 29007 6163 5 mould mould NN 29007 6163 6 . . . 29007 6164 1 When when WRB 29007 6164 2 firm firm JJ 29007 6164 3 , , , 29007 6164 4 dip dip VBP 29007 6164 5 into into IN 29007 6164 6 hot hot JJ 29007 6164 7 water water NN 29007 6164 8 for for IN 29007 6164 9 a a DT 29007 6164 10 second second JJ 29007 6164 11 or or CC 29007 6164 12 two two CD 29007 6164 13 , , , 29007 6164 14 and and CC 29007 6164 15 turn turn VB 29007 6164 16 on on RP 29007 6164 17 to to IN 29007 6164 18 a a DT 29007 6164 19 glass glass NN 29007 6164 20 dish dish NN 29007 6164 21 . . . 29007 6165 1 Note.--This note.--this DT 29007 6165 2 jelly jelly NN 29007 6165 3 is be VBZ 29007 6165 4 not not RB 29007 6165 5 clarified clarify VBN 29007 6165 6 . . . 29007 6166 1 Cake cake NN 29007 6166 2 is be VBZ 29007 6166 3 usually usually RB 29007 6166 4 served serve VBN 29007 6166 5 with with IN 29007 6166 6 claret claret NN 29007 6166 7 jelly jelly NNP 29007 6166 8 . . . 29007 6167 1 Orange Orange NNP 29007 6167 2 Jelly Jelly NNP 29007 6167 3 . . . 29007 6168 1 _ _ NNP 29007 6168 2 Ingredients_--1 Ingredients_--1 NNP 29007 6168 3 dozen dozen NN 29007 6168 4 oranges orange NNS 29007 6168 5 . . . 29007 6169 1 1 1 CD 29007 6169 2 lemon lemon NN 29007 6169 3 . . . 29007 6170 1 2 2 CD 29007 6170 2 pints pint NNS 29007 6170 3 of of IN 29007 6170 4 water water NN 29007 6170 5 . . . 29007 6171 1 1 1 CD 29007 6171 2   _SP 29007 6171 3 oz oz UH 29007 6171 4 . . . 29007 6172 1 packet packet NN 29007 6172 2 and and CC 29007 6172 3 a a DT 29007 6172 4 half half NN 29007 6172 5 of of IN 29007 6172 6 Swinbourne Swinbourne NNP 29007 6172 7 's 's POS 29007 6172 8 or or CC 29007 6172 9 Nelson Nelson NNP 29007 6172 10 's 's POS 29007 6172 11 opaque opaque JJ 29007 6172 12 gelatine gelatine NN 29007 6172 13 ( ( -LRB- 29007 6172 14 in in IN 29007 6172 15 summer summer NN 29007 6172 16 two two CD 29007 6172 17 packets packet NNS 29007 6172 18 ) ) -RRB- 29007 6172 19 . . . 29007 6173 1 ½ ½ JJ 29007 6173 2   _SP 29007 6173 3 lb lb XX 29007 6173 4 . . . 29007 6174 1 of of IN 29007 6174 2 lump lump NNP 29007 6174 3 sugar sugar NN 29007 6174 4 . . . 29007 6175 1 _ _ NNP 29007 6175 2 Method._--Soak Method._--Soak NNP 29007 6175 3 the the DT 29007 6175 4 gelatine gelatine NN 29007 6175 5 in in IN 29007 6175 6 the the DT 29007 6175 7 water water NN 29007 6175 8 with with IN 29007 6175 9 the the DT 29007 6175 10 thin thin JJ 29007 6175 11 rind rind NN 29007 6175 12 of of IN 29007 6175 13 one one CD 29007 6175 14 lemon lemon NN 29007 6175 15 and and CC 29007 6175 16 three three CD 29007 6175 17 oranges orange NNS 29007 6175 18 . . . 29007 6176 1 Add add VB 29007 6176 2 the the DT 29007 6176 3 sugar sugar NN 29007 6176 4 ; ; : 29007 6176 5 stir stir VB 29007 6176 6 over over IN 29007 6176 7 the the DT 29007 6176 8 fire fire NN 29007 6176 9 until until IN 29007 6176 10 the the DT 29007 6176 11 gelatine gelatine NN 29007 6176 12 is be VBZ 29007 6176 13 dissolved dissolve VBN 29007 6176 14 . . . 29007 6177 1 Add add VB 29007 6177 2 the the DT 29007 6177 3 juice juice NN 29007 6177 4 of of IN 29007 6177 5 the the DT 29007 6177 6 twelve twelve CD 29007 6177 7 oranges orange NNS 29007 6177 8 . . . 29007 6178 1 Let let VB 29007 6178 2 the the DT 29007 6178 3 jelly jelly RB 29007 6178 4 boil boil VB 29007 6178 5 up up RP 29007 6178 6 , , , 29007 6178 7 and and CC 29007 6178 8 then then RB 29007 6178 9 strain strain VB 29007 6178 10 into into IN 29007 6178 11 a a DT 29007 6178 12 wetted wet VBN 29007 6178 13 mould mould NN 29007 6178 14 . . . 29007 6179 1 When when WRB 29007 6179 2 firm firm JJ 29007 6179 3 , , , 29007 6179 4 dip dip VBP 29007 6179 5 into into IN 29007 6179 6 hot hot JJ 29007 6179 7 water water NN 29007 6179 8 for for IN 29007 6179 9 a a DT 29007 6179 10 second second JJ 29007 6179 11 or or CC 29007 6179 12 two two CD 29007 6179 13 , , , 29007 6179 14 and and CC 29007 6179 15 turn turn VB 29007 6179 16 on on RP 29007 6179 17 to to IN 29007 6179 18 a a DT 29007 6179 19 glass glass NN 29007 6179 20 dish dish NN 29007 6179 21 . . . 29007 6180 1 Note.--This note.--this DT 29007 6180 2 jelly jelly NN 29007 6180 3 is be VBZ 29007 6180 4 not not RB 29007 6180 5 clarified clarify VBN 29007 6180 6 . . . 29007 6181 1 Strawberry Strawberry NNP 29007 6181 2 Jelly Jelly NNP 29007 6181 3 . . . 29007 6182 1 _ _ NNP 29007 6182 2 Ingredients_--1 Ingredients_--1 NNP 29007 6182 3 quart quart NNP 29007 6182 4 of of IN 29007 6182 5 strawberries strawberry NNS 29007 6182 6 . . . 29007 6183 1 ½ ½ JJ 29007 6183 2   _SP 29007 6183 3 lb lb XX 29007 6183 4 . . . 29007 6184 1 of of IN 29007 6184 2 lump lump NNP 29007 6184 3 sugar sugar NN 29007 6184 4 . . . 29007 6185 1 Juice juice NN 29007 6185 2 of of IN 29007 6185 3 one one CD 29007 6185 4 lemon lemon NN 29007 6185 5 . . . 29007 6186 1 1½ 1½ NNP 29007 6186 2   _SP 29007 6186 3 oz oz UH 29007 6186 4 . . . 29007 6187 1 of of IN 29007 6187 2 Swinbourne Swinbourne NNP 29007 6187 3 's 's POS 29007 6187 4 or or CC 29007 6187 5 Nelson Nelson NNP 29007 6187 6 's 's POS 29007 6187 7 opaque opaque JJ 29007 6187 8 gelatine gelatine NN 29007 6187 9 . . . 29007 6188 1 ½ ½ JJ 29007 6188 2 pint pint NN 29007 6188 3 of of IN 29007 6188 4 cold cold JJ 29007 6188 5 water water NN 29007 6188 6 . . . 29007 6189 1 ½ ½ JJ 29007 6189 2 pint pint NN 29007 6189 3 of of IN 29007 6189 4 boiling boil VBG 29007 6189 5 water water NN 29007 6189 6 . . . 29007 6190 1 The the DT 29007 6190 2 whites white NNS 29007 6190 3 and and CC 29007 6190 4 shells shell NNS 29007 6190 5 of of IN 29007 6190 6 2 2 CD 29007 6190 7 large large JJ 29007 6190 8 eggs egg NNS 29007 6190 9 . . . 29007 6191 1 _ _ NNP 29007 6191 2 Method._--Soak Method._--Soak NNP 29007 6191 3 the the DT 29007 6191 4 gelatine gelatine NN 29007 6191 5 in in IN 29007 6191 6 the the DT 29007 6191 7 cold cold JJ 29007 6191 8 water water NN 29007 6191 9 . . . 29007 6192 1 Mash mash VB 29007 6192 2 the the DT 29007 6192 3 strawberries strawberry NNS 29007 6192 4 to to IN 29007 6192 5 a a DT 29007 6192 6 pulp pulp NN 29007 6192 7 . . . 29007 6193 1 Add add VB 29007 6193 2 them -PRON- PRP 29007 6193 3 to to IN 29007 6193 4 the the DT 29007 6193 5 gelatine gelatine NN 29007 6193 6 with with IN 29007 6193 7 the the DT 29007 6193 8 sugar sugar NN 29007 6193 9 and and CC 29007 6193 10 lemon lemon NN 29007 6193 11 juice juice NN 29007 6193 12 . . . 29007 6194 1 Pour pour VB 29007 6194 2 the the DT 29007 6194 3 boiling boiling NN 29007 6194 4 water water NN 29007 6194 5 over over RP 29007 6194 6 . . . 29007 6195 1 Then then RB 29007 6195 2 put put VB 29007 6195 3 all all PDT 29007 6195 4 the the DT 29007 6195 5 ingredients ingredient NNS 29007 6195 6 into into IN 29007 6195 7 a a DT 29007 6195 8 saucepan saucepan NN 29007 6195 9 . . . 29007 6196 1 Add add VB 29007 6196 2 to to IN 29007 6196 3 them -PRON- PRP 29007 6196 4 the the DT 29007 6196 5 whites white NNS 29007 6196 6 and and CC 29007 6196 7 shells shell NNS 29007 6196 8 of of IN 29007 6196 9 the the DT 29007 6196 10 eggs egg NNS 29007 6196 11 , , , 29007 6196 12 and and CC 29007 6196 13 clarify clarify VB 29007 6196 14 and and CC 29007 6196 15 strain strain VB 29007 6196 16 ( ( -LRB- 29007 6196 17 _ _ NNP 29007 6196 18 see see UH 29007 6196 19 _ _ NNP 29007 6196 20 To to TO 29007 6196 21 clear clear VB 29007 6196 22 Jellies Jellies NNPS 29007 6196 23 ) ) -RRB- 29007 6196 24 . . . 29007 6197 1 Pour pour VB 29007 6197 2 into into IN 29007 6197 3 a a DT 29007 6197 4 wetted wet VBN 29007 6197 5 mould mould NN 29007 6197 6 , , , 29007 6197 7 and and CC 29007 6197 8 set set VBD 29007 6197 9 in in IN 29007 6197 10 a a DT 29007 6197 11 cool cool JJ 29007 6197 12 place place NN 29007 6197 13 until until IN 29007 6197 14 firm firm NN 29007 6197 15 . . . 29007 6198 1 To to TO 29007 6198 2 turn turn VB 29007 6198 3 it -PRON- PRP 29007 6198 4 out out RP 29007 6198 5 , , , 29007 6198 6 dip dip VB 29007 6198 7 the the DT 29007 6198 8 tin tin NN 29007 6198 9 into into IN 29007 6198 10 very very RB 29007 6198 11 hot hot JJ 29007 6198 12 water water NN 29007 6198 13 for for IN 29007 6198 14 a a DT 29007 6198 15 second second JJ 29007 6198 16 or or CC 29007 6198 17 two two CD 29007 6198 18 , , , 29007 6198 19 and and CC 29007 6198 20 turn turn VB 29007 6198 21 it -PRON- PRP 29007 6198 22 carefully carefully RB 29007 6198 23 on on IN 29007 6198 24 to to IN 29007 6198 25 a a DT 29007 6198 26 glass glass NN 29007 6198 27 dish dish NN 29007 6198 28 . . . 29007 6199 1 Orange Orange NNP 29007 6199 2 Cream Cream NNP 29007 6199 3 . . . 29007 6200 1 _ _ NNP 29007 6200 2 Ingredients_--1 Ingredients_--1 NNP 29007 6200 3 pint pint NN 29007 6200 4 of of IN 29007 6200 5 double double JJ 29007 6200 6 cream cream NN 29007 6200 7 . . . 29007 6201 1 4 4 CD 29007 6201 2 oranges orange NNS 29007 6201 3 . . . 29007 6202 1 4 4 LS 29007 6202 2   _SP 29007 6202 3 oz oz UH 29007 6202 4 . . . 29007 6203 1 of of IN 29007 6203 2 sugar sugar NNP 29007 6203 3 . . . 29007 6204 1 1 1 CD 29007 6204 2   _SP 29007 6204 3 oz oz UH 29007 6204 4 . . . 29007 6205 1 packet packet NN 29007 6205 2 of of IN 29007 6205 3 gelatine gelatine NN 29007 6205 4 . . . 29007 6206 1 2 2 LS 29007 6206 2 whole whole JJ 29007 6206 3 eggs egg NNS 29007 6206 4 . . . 29007 6207 1 Yolks yolk NNS 29007 6207 2 of of IN 29007 6207 3 4 4 CD 29007 6207 4 eggs egg NNS 29007 6207 5 . . . 29007 6208 1 1 1 CD 29007 6208 2 pint pint NN 29007 6208 3 of of IN 29007 6208 4 milk milk NN 29007 6208 5 . . . 29007 6209 1 _ _ NNP 29007 6209 2 Method._--Soak Method._--Soak NNP 29007 6209 3 the the DT 29007 6209 4 gelatine gelatine NN 29007 6209 5 in in IN 29007 6209 6 a a DT 29007 6209 7 ¼ ¼ JJ 29007 6209 8 pint pint NN 29007 6209 9 of of IN 29007 6209 10 milk milk NN 29007 6209 11 with with IN 29007 6209 12 the the DT 29007 6209 13 thin thin JJ 29007 6209 14 rind rind NN 29007 6209 15 of of IN 29007 6209 16 one one CD 29007 6209 17 orange orange NN 29007 6209 18 . . . 29007 6210 1 Strain strain VB 29007 6210 2 the the DT 29007 6210 3 juice juice NN 29007 6210 4 of of IN 29007 6210 5 the the DT 29007 6210 6 oranges orange NNS 29007 6210 7 into into IN 29007 6210 8 a a DT 29007 6210 9 cup cup NN 29007 6210 10 . . . 29007 6211 1 Beat beat VB 29007 6211 2 the the DT 29007 6211 3 eggs egg NNS 29007 6211 4 , , , 29007 6211 5 and and CC 29007 6211 6 yolks yolk NNS 29007 6211 7 of of IN 29007 6211 8 eggs egg NNS 29007 6211 9 , , , 29007 6211 10 with with IN 29007 6211 11 the the DT 29007 6211 12 milk milk NN 29007 6211 13 . . . 29007 6212 1 Strain strain VB 29007 6212 2 into into IN 29007 6212 3 a a DT 29007 6212 4 jug jug NN 29007 6212 5 , , , 29007 6212 6 and and CC 29007 6212 7 add add VB 29007 6212 8 the the DT 29007 6212 9 sugar sugar NN 29007 6212 10 . . . 29007 6213 1 Put put VB 29007 6213 2 the the DT 29007 6213 3 jug jug NN 29007 6213 4 to to TO 29007 6213 5 stand stand VB 29007 6213 6 in in IN 29007 6213 7 a a DT 29007 6213 8 saucepan saucepan NN 29007 6213 9 of of IN 29007 6213 10 boiling boiling NN 29007 6213 11 water water NN 29007 6213 12 , , , 29007 6213 13 and and CC 29007 6213 14 stir stir VB 29007 6213 15 until until IN 29007 6213 16 the the DT 29007 6213 17 custard custard NN 29007 6213 18 coats coat VBZ 29007 6213 19 the the DT 29007 6213 20 spoon spoon NN 29007 6213 21 . . . 29007 6214 1 Melt melt VB 29007 6214 2 the the DT 29007 6214 3 gelatine gelatine NN 29007 6214 4 and and CC 29007 6214 5 add add VB 29007 6214 6 it -PRON- PRP 29007 6214 7 to to IN 29007 6214 8 the the DT 29007 6214 9 custard custard NN 29007 6214 10 . . . 29007 6215 1 Whip whip VB 29007 6215 2 up up RP 29007 6215 3 the the DT 29007 6215 4 cream cream NN 29007 6215 5 stiffly stiffly NN 29007 6215 6 , , , 29007 6215 7 and and CC 29007 6215 8 add add VB 29007 6215 9 to to IN 29007 6215 10 it -PRON- PRP 29007 6215 11 the the DT 29007 6215 12 orange orange NNP 29007 6215 13 juice juice NN 29007 6215 14 . . . 29007 6216 1 When when WRB 29007 6216 2 the the DT 29007 6216 3 custard custard NN 29007 6216 4 is be VBZ 29007 6216 5 cool cool JJ 29007 6216 6 , , , 29007 6216 7 beat beat VBD 29007 6216 8 it -PRON- PRP 29007 6216 9 into into IN 29007 6216 10 the the DT 29007 6216 11 cream cream NN 29007 6216 12 , , , 29007 6216 13 and and CC 29007 6216 14 pour pour VBP 29007 6216 15 at at IN 29007 6216 16 once once RB 29007 6216 17 into into IN 29007 6216 18 a a DT 29007 6216 19 wetted wet VBN 29007 6216 20 mould mould NN 29007 6216 21 . . . 29007 6217 1 If if IN 29007 6217 2 liked like VBN 29007 6217 3 , , , 29007 6217 4 it -PRON- PRP 29007 6217 5 may may MD 29007 6217 6 be be VB 29007 6217 7 put put VBN 29007 6217 8 into into IN 29007 6217 9 a a DT 29007 6217 10 border border NN 29007 6217 11 mould mould NN 29007 6217 12 , , , 29007 6217 13 and and CC 29007 6217 14 served serve VBD 29007 6217 15 with with IN 29007 6217 16 whipped whip VBN 29007 6217 17 cream cream NN 29007 6217 18 in in IN 29007 6217 19 the the DT 29007 6217 20 middle middle NN 29007 6217 21 . . . 29007 6218 1 Blancmange blancmange NN 29007 6218 2 . . . 29007 6219 1 _ _ NNP 29007 6219 2 Ingredients_--1 Ingredients_--1 NNP 29007 6219 3   _SP 29007 6219 4 oz oz NNP 29007 6219 5 . . . 29007 6220 1 packet packet NN 29007 6220 2 of of IN 29007 6220 3 Swinbourne Swinbourne NNP 29007 6220 4 's 's POS 29007 6220 5 isinglass isinglass NN 29007 6220 6 . . . 29007 6221 1 1 1 CD 29007 6221 2 pint pint NN 29007 6221 3 of of IN 29007 6221 4 milk milk NN 29007 6221 5 . . . 29007 6222 1 1 1 CD 29007 6222 2 pint pint NN 29007 6222 3 of of IN 29007 6222 4 cream cream NN 29007 6222 5 . . . 29007 6223 1 3 3 CD 29007 6223 2 or or CC 29007 6223 3 4 4 CD 29007 6223 4   _SP 29007 6223 5 oz oz UH 29007 6223 6 . . . 29007 6224 1 castor castor NN 29007 6224 2 sugar sugar NN 29007 6224 3 . . . 29007 6225 1 Flavouring flavour VBG 29007 6225 2 essence essence NN 29007 6225 3 . . . 29007 6226 1 _ _ NNP 29007 6226 2 Method._--Soak Method._--Soak NNP 29007 6226 3 the the DT 29007 6226 4 isinglass isinglass NN 29007 6226 5 in in IN 29007 6226 6 the the DT 29007 6226 7 milk milk NN 29007 6226 8 ; ; : 29007 6226 9 add add VB 29007 6226 10 the the DT 29007 6226 11 sugar sugar NN 29007 6226 12 and and CC 29007 6226 13 stir stir VB 29007 6226 14 over over IN 29007 6226 15 the the DT 29007 6226 16 fire fire NN 29007 6226 17 until until IN 29007 6226 18 both both DT 29007 6226 19 are be VBP 29007 6226 20 dissolved dissolve VBN 29007 6226 21 . . . 29007 6227 1 Then then RB 29007 6227 2 pour pour VB 29007 6227 3 in in IN 29007 6227 4 the the DT 29007 6227 5 cream cream NN 29007 6227 6 ; ; : 29007 6227 7 stir stir VB 29007 6227 8 occasionally occasionally RB 29007 6227 9 until until IN 29007 6227 10 cold cold JJ 29007 6227 11 . . . 29007 6228 1 Add add VB 29007 6228 2 the the DT 29007 6228 3 flavouring flavour VBG 29007 6228 4 essence essence NN 29007 6228 5 and and CC 29007 6228 6 pour pour VB 29007 6228 7 it -PRON- PRP 29007 6228 8 into into IN 29007 6228 9 a a DT 29007 6228 10 wetted wet VBN 29007 6228 11 mould mould NN 29007 6228 12 . . . 29007 6229 1 Note.--A Note.--A NNP 29007 6229 2 _ _ NNP 29007 6229 3 blancmange blancmange NN 29007 6229 4 _ _ NNP 29007 6229 5 may may MD 29007 6229 6 be be VB 29007 6229 7 made make VBN 29007 6229 8 economically economically RB 29007 6229 9 by by IN 29007 6229 10 using use VBG 29007 6229 11 less less JJR 29007 6229 12 cream cream NN 29007 6229 13 and and CC 29007 6229 14 more more JJR 29007 6229 15 milk milk NN 29007 6229 16 , , , 29007 6229 17 or or CC 29007 6229 18 using use VBG 29007 6229 19 milk milk NN 29007 6229 20 only only RB 29007 6229 21 . . . 29007 6230 1 If if IN 29007 6230 2 it -PRON- PRP 29007 6230 3 is be VBZ 29007 6230 4 not not RB 29007 6230 5 stirred stir VBN 29007 6230 6 until until IN 29007 6230 7 cold cold JJ 29007 6230 8 , , , 29007 6230 9 the the DT 29007 6230 10 cream cream NN 29007 6230 11 and and CC 29007 6230 12 milk milk NN 29007 6230 13 will will MD 29007 6230 14 separate separate VB 29007 6230 15 . . . 29007 6231 1 Vanilla Vanilla NNP 29007 6231 2 Cream Cream NNP 29007 6231 3 . . . 29007 6232 1 Make make VB 29007 6232 2 a a DT 29007 6232 3 thick thick JJ 29007 6232 4 cream cream NN 29007 6232 5 as as IN 29007 6232 6 for for IN 29007 6232 7 Charlotte Charlotte NNP 29007 6232 8 Russe Russe NNP 29007 6232 9 , , , 29007 6232 10 and and CC 29007 6232 11 flavour flavour VB 29007 6232 12 with with IN 29007 6232 13 vanilla vanilla NN 29007 6232 14 . . . 29007 6233 1 Gâteau Gâteau NNP 29007 6233 2 aux aux NN 29007 6233 3 Pommes Pommes NNP 29007 6233 4 . . . 29007 6234 1 _ _ NNP 29007 6234 2 Ingredients_--2 Ingredients_--2 NNP 29007 6234 3   _SP 29007 6234 4 lb lb XX 29007 6234 5 . . . 29007 6235 1 apples apple NNS 29007 6235 2 . . . 29007 6236 1 3 3 LS 29007 6236 2   _SP 29007 6236 3 oz oz UH 29007 6236 4 . . . 29007 6237 1 moist moist JJ 29007 6237 2 sugar sugar NNP 29007 6237 3 . . . 29007 6238 1 1 1 CD 29007 6238 2 lemon lemon NN 29007 6238 3 . . . 29007 6239 1 ½ ½ JJ 29007 6239 2   _SP 29007 6239 3 oz oz UH 29007 6239 4 . . . 29007 6240 1 packet packet NN 29007 6240 2 of of IN 29007 6240 3 Swinbourne Swinbourne NNP 29007 6240 4 's 's POS 29007 6240 5 or or CC 29007 6240 6 Nelson Nelson NNP 29007 6240 7 's 's POS 29007 6240 8 gelatine gelatine NN 29007 6240 9 . . . 29007 6241 1 ½ ½ JJ 29007 6241 2 pint pint NN 29007 6241 3 of of IN 29007 6241 4 water water NN 29007 6241 5 . . . 29007 6242 1 A a DT 29007 6242 2 few few JJ 29007 6242 3 drops drop NNS 29007 6242 4 of of IN 29007 6242 5 cochineal cochineal NN 29007 6242 6 . . . 29007 6243 1 _ _ NNP 29007 6243 2 Method._--Soak Method._--Soak NNP 29007 6243 3 the the DT 29007 6243 4 gelatine gelatine NN 29007 6243 5 in in IN 29007 6243 6 half half PDT 29007 6243 7 the the DT 29007 6243 8 water water NN 29007 6243 9 . . . 29007 6244 1 Wash wash VB 29007 6244 2 and and CC 29007 6244 3 slice slice VB 29007 6244 4 the the DT 29007 6244 5 apples apple NNS 29007 6244 6 . . . 29007 6245 1 Put put VB 29007 6245 2 them -PRON- PRP 29007 6245 3 in in IN 29007 6245 4 a a DT 29007 6245 5 stewpan stewpan NN 29007 6245 6 with with IN 29007 6245 7 the the DT 29007 6245 8 sugar sugar NN 29007 6245 9 and and CC 29007 6245 10 thin thin JJ 29007 6245 11 lemon lemon NN 29007 6245 12 rind rind NN 29007 6245 13 and and CC 29007 6245 14 juice juice NN 29007 6245 15 and and CC 29007 6245 16 remainder remainder NN 29007 6245 17 of of IN 29007 6245 18 the the DT 29007 6245 19 water water NN 29007 6245 20 . . . 29007 6246 1 Stew stew NN 29007 6246 2 until until IN 29007 6246 3 soft soft JJ 29007 6246 4 , , , 29007 6246 5 then then RB 29007 6246 6 rub rub VB 29007 6246 7 through through RP 29007 6246 8 a a DT 29007 6246 9 _ _ NNP 29007 6246 10 hair hair NN 29007 6246 11 _ _ NNP 29007 6246 12 sieve sieve NN 29007 6246 13 . . . 29007 6247 1 Melt melt VB 29007 6247 2 the the DT 29007 6247 3 gelatine gelatine NN 29007 6247 4 ; ; : 29007 6247 5 mix mix VB 29007 6247 6 it -PRON- PRP 29007 6247 7 thoroughly thoroughly RB 29007 6247 8 with with IN 29007 6247 9 the the DT 29007 6247 10 apples apple NNS 29007 6247 11 . . . 29007 6248 1 Colour colour NN 29007 6248 2 with with IN 29007 6248 3 cochineal cochineal NN 29007 6248 4 , , , 29007 6248 5 and and CC 29007 6248 6 pour pour VB 29007 6248 7 the the DT 29007 6248 8 mixture mixture NN 29007 6248 9 into into IN 29007 6248 10 a a DT 29007 6248 11 wetted wet VBN 29007 6248 12 mould mould NN 29007 6248 13 . . . 29007 6249 1 Note.--This note.--this DT 29007 6249 2 sweet sweet JJ 29007 6249 3 looks look VBZ 29007 6249 4 very very RB 29007 6249 5 nice nice JJ 29007 6249 6 when when WRB 29007 6249 7 it -PRON- PRP 29007 6249 8 is be VBZ 29007 6249 9 made make VBN 29007 6249 10 in in IN 29007 6249 11 a a DT 29007 6249 12 border border NN 29007 6249 13 mould mould NN 29007 6249 14 . . . 29007 6250 1 It -PRON- PRP 29007 6250 2 is be VBZ 29007 6250 3 then then RB 29007 6250 4 served serve VBN 29007 6250 5 with with IN 29007 6250 6 whipped whip VBN 29007 6250 7 cream cream NN 29007 6250 8 or or CC 29007 6250 9 white white NN 29007 6250 10 of of IN 29007 6250 11 egg egg NN 29007 6250 12 in in IN 29007 6250 13 the the DT 29007 6250 14 middle middle NN 29007 6250 15 . . . 29007 6251 1 Peaches peach NNS 29007 6251 2 , , , 29007 6251 3 prunes prune NNS 29007 6251 4 , , , 29007 6251 5 or or CC 29007 6251 6 any any DT 29007 6251 7 suitable suitable JJ 29007 6251 8 fruit fruit NN 29007 6251 9 may may MD 29007 6251 10 be be VB 29007 6251 11 substituted substitute VBN 29007 6251 12 for for IN 29007 6251 13 the the DT 29007 6251 14 apples apple NNS 29007 6251 15 . . . 29007 6252 1 Compote compote NN 29007 6252 2 of of IN 29007 6252 3 Peaches Peaches NNP 29007 6252 4 . . . 29007 6253 1 _ _ NNP 29007 6253 2 Ingredients_--10 Ingredients_--10 NNP 29007 6253 3   _SP 29007 6253 4 oz oz UH 29007 6253 5 . . . 29007 6254 1 of of IN 29007 6254 2 sugar sugar NNP 29007 6254 3 . . . 29007 6255 1 1 1 CD 29007 6255 2 pint pint NN 29007 6255 3 of of IN 29007 6255 4 water water NN 29007 6255 5 . . . 29007 6256 1 1 1 CD 29007 6256 2 dozen dozen NN 29007 6256 3 peaches peach NNS 29007 6256 4 . . . 29007 6257 1 ½ ½ JJ 29007 6257 2 pint pint NN 29007 6257 3 of of IN 29007 6257 4 whipped whip VBN 29007 6257 5 cream cream NN 29007 6257 6 . . . 29007 6258 1 _ _ NNP 29007 6258 2 Method._--Boil Method._--Boil NNP 29007 6258 3 the the DT 29007 6258 4 sugar sugar NN 29007 6258 5 and and CC 29007 6258 6 water water NN 29007 6258 7 for for IN 29007 6258 8 ten ten CD 29007 6258 9 minutes minute NNS 29007 6258 10 . . . 29007 6259 1 Pare pare VB 29007 6259 2 the the DT 29007 6259 3 peaches peach NNS 29007 6259 4 and and CC 29007 6259 5 simmer simmer NN 29007 6259 6 for for IN 29007 6259 7 about about RB 29007 6259 8 twenty twenty CD 29007 6259 9 minutes minute NNS 29007 6259 10 . . . 29007 6260 1 Remove remove VB 29007 6260 2 carefully carefully RB 29007 6260 3 and and CC 29007 6260 4 place place VB 29007 6260 5 on on IN 29007 6260 6 a a DT 29007 6260 7 glass glass NN 29007 6260 8 dish dish NN 29007 6260 9 . . . 29007 6261 1 Reduce reduce VB 29007 6261 2 the the DT 29007 6261 3 syrup syrup NN 29007 6261 4 and and CC 29007 6261 5 pour pour VB 29007 6261 6 over over IN 29007 6261 7 them -PRON- PRP 29007 6261 8 . . . 29007 6262 1 When when WRB 29007 6262 2 cold cold JJ 29007 6262 3 , , , 29007 6262 4 cover cover VBP 29007 6262 5 with with IN 29007 6262 6 whipped whip VBN 29007 6262 7 cream cream NN 29007 6262 8 . . . 29007 6263 1 Almond Almond NNP 29007 6263 2 Bavarian Bavarian NNP 29007 6263 3 Cream Cream NNP 29007 6263 4 . . . 29007 6264 1 _ _ NNP 29007 6264 2 Ingredients_--1 Ingredients_--1 NNP 29007 6264 3 pint pint NN 29007 6264 4 of of IN 29007 6264 5 double double JJ 29007 6264 6 cream cream NN 29007 6264 7 . . . 29007 6265 1 ½ ½ JJ 29007 6265 2   _SP 29007 6265 3 lb lb XX 29007 6265 4 . . . 29007 6266 1 of of IN 29007 6266 2 sweet sweet JJ 29007 6266 3 almonds almond NNS 29007 6266 4 . . . 29007 6267 1 1 1 CD 29007 6267 2 or or CC 29007 6267 3 2 2 CD 29007 6267 4 drops drop NNS 29007 6267 5 of of IN 29007 6267 6 essence essence NN 29007 6267 7 of of IN 29007 6267 8 almonds almond NNS 29007 6267 9 . . . 29007 6268 1 4 4 LS 29007 6268 2   _SP 29007 6268 3 oz oz UH 29007 6268 4 . . . 29007 6269 1 of of IN 29007 6269 2 castor castor NN 29007 6269 3 sugar sugar NN 29007 6269 4 . . . 29007 6270 1 ¾ ¾ NNP 29007 6270 2 of of IN 29007 6270 3 an an DT 29007 6270 4 ounce ounce NN 29007 6270 5 packet packet NN 29007 6270 6 of of IN 29007 6270 7 gelatine gelatine NN 29007 6270 8 . . . 29007 6271 1 3 3 CD 29007 6271 2 eggs egg NNS 29007 6271 3 . . . 29007 6272 1 ¾ ¾ NNP 29007 6272 2 of of IN 29007 6272 3 a a DT 29007 6272 4 pint pint NN 29007 6272 5 of of IN 29007 6272 6 milk milk NN 29007 6272 7 . . . 29007 6273 1 _ _ NNP 29007 6273 2 Method._--Soak Method._--Soak NNP 29007 6273 3 the the DT 29007 6273 4 gelatine gelatine NN 29007 6273 5 in in IN 29007 6273 6 the the DT 29007 6273 7 milk milk NN 29007 6273 8 . . . 29007 6274 1 Blanch blanch VB 29007 6274 2 and and CC 29007 6274 3 pound pound VB 29007 6274 4 the the DT 29007 6274 5 almonds almond NNS 29007 6274 6 , , , 29007 6274 7 adding add VBG 29007 6274 8 a a DT 29007 6274 9 few few JJ 29007 6274 10 drops drop NNS 29007 6274 11 of of IN 29007 6274 12 orange orange JJ 29007 6274 13 - - HYPH 29007 6274 14 flower flower NN 29007 6274 15 water water NN 29007 6274 16 to to TO 29007 6274 17 keep keep VB 29007 6274 18 them -PRON- PRP 29007 6274 19 from from IN 29007 6274 20 oiling oil VBG 29007 6274 21 . . . 29007 6275 1 Beat beat VB 29007 6275 2 the the DT 29007 6275 3 eggs egg NNS 29007 6275 4 and and CC 29007 6275 5 milk milk NN 29007 6275 6 lightly lightly RB 29007 6275 7 together together RB 29007 6275 8 , , , 29007 6275 9 and and CC 29007 6275 10 strain strain VB 29007 6275 11 into into IN 29007 6275 12 a a DT 29007 6275 13 jug jug NN 29007 6275 14 . . . 29007 6276 1 Add add VB 29007 6276 2 to to IN 29007 6276 3 them -PRON- PRP 29007 6276 4 the the DT 29007 6276 5 sugar sugar NN 29007 6276 6 and and CC 29007 6276 7 almonds almond VBZ 29007 6276 8 . . . 29007 6277 1 Put put VB 29007 6277 2 the the DT 29007 6277 3 jug jug NN 29007 6277 4 into into IN 29007 6277 5 a a DT 29007 6277 6 saucepan saucepan NN 29007 6277 7 of of IN 29007 6277 8 boiling boiling NN 29007 6277 9 water water NN 29007 6277 10 , , , 29007 6277 11 and and CC 29007 6277 12 stir stir VB 29007 6277 13 until until IN 29007 6277 14 the the DT 29007 6277 15 custard custard NN 29007 6277 16 coats coat VBZ 29007 6277 17 the the DT 29007 6277 18 spoon spoon NN 29007 6277 19 . . . 29007 6278 1 Melt melt VB 29007 6278 2 the the DT 29007 6278 3 gelatine gelatine NN 29007 6278 4 , , , 29007 6278 5 and and CC 29007 6278 6 add add VB 29007 6278 7 it -PRON- PRP 29007 6278 8 to to IN 29007 6278 9 the the DT 29007 6278 10 custard custard NN 29007 6278 11 . . . 29007 6279 1 Whip whip VB 29007 6279 2 the the DT 29007 6279 3 cream cream NN 29007 6279 4 to to IN 29007 6279 5 a a DT 29007 6279 6 stiff stiff JJ 29007 6279 7 froth froth NN 29007 6279 8 , , , 29007 6279 9 and and CC 29007 6279 10 drop drop VB 29007 6279 11 in in IN 29007 6279 12 the the DT 29007 6279 13 almond almond NN 29007 6279 14 essence essence NN 29007 6279 15 . . . 29007 6280 1 When when WRB 29007 6280 2 the the DT 29007 6280 3 custard custard NN 29007 6280 4 is be VBZ 29007 6280 5 cool cool JJ 29007 6280 6 , , , 29007 6280 7 stir stir VB 29007 6280 8 it -PRON- PRP 29007 6280 9 into into IN 29007 6280 10 the the DT 29007 6280 11 cream cream NN 29007 6280 12 . . . 29007 6281 1 Mix mix VB 29007 6281 2 them -PRON- PRP 29007 6281 3 well well RB 29007 6281 4 together together RB 29007 6281 5 , , , 29007 6281 6 and and CC 29007 6281 7 pour pour VB 29007 6281 8 into into IN 29007 6281 9 a a DT 29007 6281 10 wetted wet VBN 29007 6281 11 mould mould NN 29007 6281 12 . . . 29007 6282 1 Stone Stone NNP 29007 6282 2 Cream Cream NNP 29007 6282 3 . . . 29007 6283 1 _ _ NNP 29007 6283 2 Ingredients_--1 Ingredients_--1 NNP 29007 6283 3 pint pint NN 29007 6283 4 of of IN 29007 6283 5 double double JJ 29007 6283 6 cream cream NN 29007 6283 7 . . . 29007 6284 1 2 2 CD 29007 6284 2 wineglasses wineglass NNS 29007 6284 3 of of IN 29007 6284 4 sherry sherry NN 29007 6284 5 . . . 29007 6285 1 Juice juice NN 29007 6285 2 of of IN 29007 6285 3 a a DT 29007 6285 4 lemon lemon NN 29007 6285 5 . . . 29007 6286 1 ¼ ¼ NNP 29007 6286 2   _SP 29007 6286 3 lb lb XX 29007 6286 4 . . . 29007 6287 1 of of IN 29007 6287 2 castor castor NN 29007 6287 3 sugar sugar NN 29007 6287 4 . . . 29007 6288 1 1 1 CD 29007 6288 2 gill gill NN 29007 6288 3 of of IN 29007 6288 4 milk milk NN 29007 6288 5 . . . 29007 6289 1 1 1 CD 29007 6289 2   _SP 29007 6289 3 oz oz UH 29007 6289 4 . . . 29007 6290 1 of of IN 29007 6290 2 Nelson Nelson NNP 29007 6290 3 's 's POS 29007 6290 4 or or CC 29007 6290 5 Swinbourne Swinbourne NNP 29007 6290 6 's 's POS 29007 6290 7 opaque opaque JJ 29007 6290 8 gelatine gelatine NN 29007 6290 9 . . . 29007 6291 1 A a DT 29007 6291 2 little little JJ 29007 6291 3 almond almond NN 29007 6291 4 flavouring flavouring NN 29007 6291 5 . . . 29007 6292 1 _ _ NNP 29007 6292 2 Method._--Soak Method._--Soak NNP 29007 6292 3 the the DT 29007 6292 4 gelatine gelatine NN 29007 6292 5 in in IN 29007 6292 6 the the DT 29007 6292 7 milk milk NN 29007 6292 8 with with IN 29007 6292 9 the the DT 29007 6292 10 sugar sugar NN 29007 6292 11 . . . 29007 6293 1 Beat beat VB 29007 6293 2 the the DT 29007 6293 3 cream cream NN 29007 6293 4 up up RP 29007 6293 5 stiffly stiffly RB 29007 6293 6 . . . 29007 6294 1 Melt melt VB 29007 6294 2 the the DT 29007 6294 3 gelatine gelatine NN 29007 6294 4 ; ; : 29007 6294 5 add add VB 29007 6294 6 to to IN 29007 6294 7 it -PRON- PRP 29007 6294 8 the the DT 29007 6294 9 sherry sherry NN 29007 6294 10 , , , 29007 6294 11 lemon lemon NN 29007 6294 12 juice juice NN 29007 6294 13 , , , 29007 6294 14 and and CC 29007 6294 15 flavouring flavour VBG 29007 6294 16 . . . 29007 6295 1 Stir stir VB 29007 6295 2 it -PRON- PRP 29007 6295 3 quickly quickly RB 29007 6295 4 into into IN 29007 6295 5 the the DT 29007 6295 6 beaten beat VBN 29007 6295 7 cream cream NN 29007 6295 8 . . . 29007 6296 1 Pour pour VB 29007 6296 2 it -PRON- PRP 29007 6296 3 into into IN 29007 6296 4 a a DT 29007 6296 5 wetted wet VBN 29007 6296 6 mould mould NN 29007 6296 7 . . . 29007 6297 1 When when WRB 29007 6297 2 set set NN 29007 6297 3 , , , 29007 6297 4 dip dip VB 29007 6297 5 it -PRON- PRP 29007 6297 6 into into IN 29007 6297 7 very very RB 29007 6297 8 hot hot JJ 29007 6297 9 water water NN 29007 6297 10 for for IN 29007 6297 11 a a DT 29007 6297 12 second second JJ 29007 6297 13 , , , 29007 6297 14 and and CC 29007 6297 15 turn turn VB 29007 6297 16 it -PRON- PRP 29007 6297 17 carefully carefully RB 29007 6297 18 on on IN 29007 6297 19 to to IN 29007 6297 20 a a DT 29007 6297 21 glass glass NN 29007 6297 22 dish dish NN 29007 6297 23 . . . 29007 6298 1 Lemon Lemon NNP 29007 6298 2 Sponge Sponge NNP 29007 6298 3 . . . 29007 6299 1 _ _ NNP 29007 6299 2 Ingredients_--½ Ingredients_--½ NNP 29007 6299 3   _SP 29007 6299 4 oz oz UH 29007 6299 5 . . . 29007 6300 1 packet packet NN 29007 6300 2 of of IN 29007 6300 3 gelatine gelatine NN 29007 6300 4 . . . 29007 6301 1 1 1 CD 29007 6301 2 pint pint NN 29007 6301 3 of of IN 29007 6301 4 cold cold JJ 29007 6301 5 water water NN 29007 6301 6 . . . 29007 6302 1 ½ ½ JJ 29007 6302 2   _SP 29007 6302 3 lb lb XX 29007 6302 4 . . . 29007 6303 1 of of IN 29007 6303 2 lump lump NNP 29007 6303 3 sugar sugar NN 29007 6303 4 . . . 29007 6304 1 The the DT 29007 6304 2 thin thin JJ 29007 6304 3 rind rind NN 29007 6304 4 and and CC 29007 6304 5 juice juice NN 29007 6304 6 of of IN 29007 6304 7 two two CD 29007 6304 8 lemons lemon NNS 29007 6304 9 . . . 29007 6305 1 The the DT 29007 6305 2 whites white NNS 29007 6305 3 of of IN 29007 6305 4 3 3 CD 29007 6305 5 eggs egg NNS 29007 6305 6 . . . 29007 6306 1 _ _ NNP 29007 6306 2 Method._--Soak Method._--Soak NNP 29007 6306 3 the the DT 29007 6306 4 gelatine gelatine NN 29007 6306 5 in in IN 29007 6306 6 the the DT 29007 6306 7 water water NN 29007 6306 8 with with IN 29007 6306 9 the the DT 29007 6306 10 rind rind NN 29007 6306 11 of of IN 29007 6306 12 the the DT 29007 6306 13 lemon lemon NN 29007 6306 14 for for IN 29007 6306 15 one one CD 29007 6306 16 hour hour NN 29007 6306 17 . . . 29007 6307 1 Add add VB 29007 6307 2 the the DT 29007 6307 3 sugar sugar NN 29007 6307 4 and and CC 29007 6307 5 dissolve dissolve VB 29007 6307 6 it -PRON- PRP 29007 6307 7 over over IN 29007 6307 8 the the DT 29007 6307 9 fire fire NN 29007 6307 10 . . . 29007 6308 1 Stir stir VB 29007 6308 2 and and CC 29007 6308 3 simmer simmer VB 29007 6308 4 it -PRON- PRP 29007 6308 5 for for IN 29007 6308 6 a a DT 29007 6308 7 few few JJ 29007 6308 8 minutes minute NNS 29007 6308 9 . . . 29007 6309 1 Strain strain VB 29007 6309 2 into into IN 29007 6309 3 a a DT 29007 6309 4 basin basin NN 29007 6309 5 and and CC 29007 6309 6 add add VB 29007 6309 7 the the DT 29007 6309 8 lemon lemon NN 29007 6309 9 juice juice NN 29007 6309 10 . . . 29007 6310 1 When when WRB 29007 6310 2 it -PRON- PRP 29007 6310 3 begins begin VBZ 29007 6310 4 to to TO 29007 6310 5 set set VB 29007 6310 6 , , , 29007 6310 7 beat beat VBN 29007 6310 8 in in IN 29007 6310 9 the the DT 29007 6310 10 whites white NNS 29007 6310 11 of of IN 29007 6310 12 the the DT 29007 6310 13 eggs egg NNS 29007 6310 14 , , , 29007 6310 15 whipped whip VBN 29007 6310 16 to to IN 29007 6310 17 a a DT 29007 6310 18 very very RB 29007 6310 19 stiff stiff JJ 29007 6310 20 froth froth NN 29007 6310 21 . . . 29007 6311 1 Whisk whisk NN 29007 6311 2 until until IN 29007 6311 3 the the DT 29007 6311 4 whole whole JJ 29007 6311 5 mixture mixture NN 29007 6311 6 is be VBZ 29007 6311 7 light light JJ 29007 6311 8 and and CC 29007 6311 9 spongy spongy JJ 29007 6311 10 . . . 29007 6312 1 Then then RB 29007 6312 2 heap heap VB 29007 6312 3 it -PRON- PRP 29007 6312 4 on on IN 29007 6312 5 a a DT 29007 6312 6 glass glass NN 29007 6312 7 dish dish NN 29007 6312 8 . . . 29007 6313 1 A a DT 29007 6313 2 little little JJ 29007 6313 3 of of IN 29007 6313 4 it -PRON- PRP 29007 6313 5 may may MD 29007 6313 6 be be VB 29007 6313 7 coloured colour VBN 29007 6313 8 a a DT 29007 6313 9 pale pale JJ 29007 6313 10 pink pink NN 29007 6313 11 with with IN 29007 6313 12 cochineal cochineal NN 29007 6313 13 ; ; , 29007 6313 14 and and CC 29007 6313 15 as as IN 29007 6313 16 a a DT 29007 6313 17 decoration decoration NN 29007 6313 18 , , , 29007 6313 19 a a DT 29007 6313 20 few few JJ 29007 6313 21 pistachio pistachio JJ 29007 6313 22 kernels kernel NNS 29007 6313 23 , , , 29007 6313 24 blanched blanch VBD 29007 6313 25 and and CC 29007 6313 26 chopped chop VBN 29007 6313 27 , , , 29007 6313 28 can can MD 29007 6313 29 be be VB 29007 6313 30 sprinkled sprinkle VBN 29007 6313 31 over over IN 29007 6313 32 the the DT 29007 6313 33 sponge sponge NN 29007 6313 34 . . . 29007 6314 1 Floating float VBG 29007 6314 2 Island Island NNP 29007 6314 3 . . . 29007 6315 1 _ _ NNP 29007 6315 2 Ingredients_--A Ingredients_--A NNP 29007 6315 3 round round JJ 29007 6315 4 sponge sponge JJ 29007 6315 5 - - HYPH 29007 6315 6 cake cake NN 29007 6315 7 . . . 29007 6316 1 1 1 CD 29007 6316 2 pint pint NN 29007 6316 3 of of IN 29007 6316 4 custard custard NN 29007 6316 5 ( ( -LRB- 29007 6316 6 _ _ NNP 29007 6316 7 see see VBP 29007 6316 8 _ _ NNP 29007 6316 9 Boiled Boiled NNP 29007 6316 10 Custard Custard NNP 29007 6316 11 ) ) -RRB- 29007 6316 12 . . . 29007 6317 1 Red red JJ 29007 6317 2 jam jam NN 29007 6317 3 . . . 29007 6318 1 The the DT 29007 6318 2 whites white NNS 29007 6318 3 of of IN 29007 6318 4 two two CD 29007 6318 5 eggs egg NNS 29007 6318 6 . . . 29007 6319 1 1 1 CD 29007 6319 2 tablespoonful tablespoonful JJ 29007 6319 3 of of IN 29007 6319 4 castor castor NN 29007 6319 5 sugar sugar NN 29007 6319 6 . . . 29007 6320 1 Some some DT 29007 6320 2 chopped chop VBN 29007 6320 3 pistachio pistachio JJ 29007 6320 4 kernels kernel NNS 29007 6320 5 . . . 29007 6321 1 Some some DT 29007 6321 2 hundreds hundred NNS 29007 6321 3 and and CC 29007 6321 4 thousands thousand NNS 29007 6321 5 . . . 29007 6322 1 _ _ NNP 29007 6322 2 Method._--Cut Method._--Cut NNP 29007 6322 3 the the DT 29007 6322 4 cake cake NN 29007 6322 5 horizontally horizontally RB 29007 6322 6 in in IN 29007 6322 7 slices slice NNS 29007 6322 8 . . . 29007 6323 1 Spread spread VB 29007 6323 2 them -PRON- PRP 29007 6323 3 with with IN 29007 6323 4 jam jam NNP 29007 6323 5 . . . 29007 6324 1 Place place VB 29007 6324 2 them -PRON- PRP 29007 6324 3 on on IN 29007 6324 4 each each DT 29007 6324 5 other other JJ 29007 6324 6 in in IN 29007 6324 7 the the DT 29007 6324 8 form form NN 29007 6324 9 of of IN 29007 6324 10 the the DT 29007 6324 11 cake cake NN 29007 6324 12 , , , 29007 6324 13 and and CC 29007 6324 14 spread spread VBD 29007 6324 15 the the DT 29007 6324 16 top top NN 29007 6324 17 with with IN 29007 6324 18 jam jam NNP 29007 6324 19 . . . 29007 6325 1 Put put VB 29007 6325 2 the the DT 29007 6325 3 cake cake NN 29007 6325 4 on on IN 29007 6325 5 a a DT 29007 6325 6 glass glass NN 29007 6325 7 dish dish NN 29007 6325 8 , , , 29007 6325 9 and and CC 29007 6325 10 pour pour VB 29007 6325 11 the the DT 29007 6325 12 custard custard NN 29007 6325 13 over over RB 29007 6325 14 . . . 29007 6326 1 Whip whip VB 29007 6326 2 the the DT 29007 6326 3 whites white NNS 29007 6326 4 of of IN 29007 6326 5 the the DT 29007 6326 6 eggs egg NNS 29007 6326 7 stiffly stiffly NN 29007 6326 8 with with IN 29007 6326 9 the the DT 29007 6326 10 sugar sugar NN 29007 6326 11 , , , 29007 6326 12 and and CC 29007 6326 13 heap heap VB 29007 6326 14 on on IN 29007 6326 15 the the DT 29007 6326 16 top top NN 29007 6326 17 of of IN 29007 6326 18 the the DT 29007 6326 19 cake cake NN 29007 6326 20 . . . 29007 6327 1 Decorate decorate NN 29007 6327 2 with with IN 29007 6327 3 chopped chopped JJ 29007 6327 4 pistachios pistachio NNS 29007 6327 5 and and CC 29007 6327 6 hundreds hundred NNS 29007 6327 7 and and CC 29007 6327 8 thousands thousand NNS 29007 6327 9 . . . 29007 6328 1 Maraschino Maraschino NNP 29007 6328 2 Cream Cream NNP 29007 6328 3 . . . 29007 6329 1 _ _ NNP 29007 6329 2 Ingredients_--3 Ingredients_--3 NNP 29007 6329 3 yolks yolk NNS 29007 6329 4 of of IN 29007 6329 5 eggs egg NNS 29007 6329 6 . . . 29007 6330 1 1 1 CD 29007 6330 2 white white JJ 29007 6330 3 . . . 29007 6331 1 ½ ½ JJ 29007 6331 2 pint pint NN 29007 6331 3 of of IN 29007 6331 4 milk milk NN 29007 6331 5 . . . 29007 6332 1 ½ ½ JJ 29007 6332 2 pint pint NN 29007 6332 3 of of IN 29007 6332 4 whipped whip VBN 29007 6332 5 double double JJ 29007 6332 6 cream cream NN 29007 6332 7 . . . 29007 6333 1 2 2 CD 29007 6333 2 tablespoonfuls tablespoonful NNS 29007 6333 3 of of IN 29007 6333 4 castor castor NN 29007 6333 5 sugar sugar NN 29007 6333 6 . . . 29007 6334 1 1 1 CD 29007 6334 2   _SP 29007 6334 3 oz oz UH 29007 6334 4 . . . 29007 6335 1 of of IN 29007 6335 2 amber amber NNP 29007 6335 3 gelatine gelatine NN 29007 6335 4 , , , 29007 6335 5 or or CC 29007 6335 6 ½ ½ NN 29007 6335 7   _SP 29007 6335 8 oz oz UH 29007 6335 9 . . . 29007 6336 1 of of IN 29007 6336 2 the the DT 29007 6336 3 opaque opaque NN 29007 6336 4 , , , 29007 6336 5 melted melt VBN 29007 6336 6 in in IN 29007 6336 7 a a DT 29007 6336 8 little little JJ 29007 6336 9 milk milk NN 29007 6336 10 . . . 29007 6337 1 1 1 CD 29007 6337 2 small small JJ 29007 6337 3 glass glass NN 29007 6337 4 of of IN 29007 6337 5 maraschino maraschino NN 29007 6337 6 . . . 29007 6338 1 _ _ NNP 29007 6338 2 Method._--Make Method._--Make NNP 29007 6338 3 the the DT 29007 6338 4 eggs egg NNS 29007 6338 5 and and CC 29007 6338 6 milk milk NN 29007 6338 7 into into IN 29007 6338 8 a a DT 29007 6338 9 custard custard NN 29007 6338 10 ( ( -LRB- 29007 6338 11 _ _ NNP 29007 6338 12 see see VBP 29007 6338 13 _ _ NNP 29007 6338 14 Boiled Boiled NNP 29007 6338 15 Custard Custard NNP 29007 6338 16 ) ) -RRB- 29007 6338 17 . . . 29007 6339 1 Add add VB 29007 6339 2 to to IN 29007 6339 3 it -PRON- PRP 29007 6339 4 the the DT 29007 6339 5 sugar sugar NN 29007 6339 6 and and CC 29007 6339 7 melted melted JJ 29007 6339 8 gelatine gelatine NN 29007 6339 9 . . . 29007 6340 1 When when WRB 29007 6340 2 it -PRON- PRP 29007 6340 3 has have VBZ 29007 6340 4 cooled cool VBN 29007 6340 5 , , , 29007 6340 6 mix mix VB 29007 6340 7 it -PRON- PRP 29007 6340 8 with with IN 29007 6340 9 the the DT 29007 6340 10 cream cream NN 29007 6340 11 . . . 29007 6341 1 Add add VB 29007 6341 2 the the DT 29007 6341 3 maraschino maraschino NN 29007 6341 4 and and CC 29007 6341 5 pour pour VB 29007 6341 6 into into IN 29007 6341 7 a a DT 29007 6341 8 wetted wet VBN 29007 6341 9 mould mould NNP 29007 6341 10 previously previously RB 29007 6341 11 decorated decorate VBN 29007 6341 12 with with IN 29007 6341 13 a a DT 29007 6341 14 little little JJ 29007 6341 15 bright bright JJ 29007 6341 16 fruit fruit NN 29007 6341 17 . . . 29007 6342 1 When when WRB 29007 6342 2 set set VBN 29007 6342 3 , , , 29007 6342 4 dip dip VBP 29007 6342 5 into into IN 29007 6342 6 hot hot JJ 29007 6342 7 water water NN 29007 6342 8 for for IN 29007 6342 9 a a DT 29007 6342 10 second second JJ 29007 6342 11 or or CC 29007 6342 12 two two CD 29007 6342 13 , , , 29007 6342 14 and and CC 29007 6342 15 turn turn VB 29007 6342 16 it -PRON- PRP 29007 6342 17 on on RP 29007 6342 18 to to IN 29007 6342 19 a a DT 29007 6342 20 glass glass NN 29007 6342 21 dish dish NN 29007 6342 22 . . . 29007 6343 1 Pistachio Pistachio NNP 29007 6343 2 Cream Cream NNP 29007 6343 3 . . . 29007 6344 1 _ _ NNP 29007 6344 2 Ingredients_--½ Ingredients_--½ NNP 29007 6344 3 pint pint NN 29007 6344 4 of of IN 29007 6344 5 whipped whip VBN 29007 6344 6 double double JJ 29007 6344 7 cream cream NN 29007 6344 8 . . . 29007 6345 1 ½ ½ JJ 29007 6345 2   _SP 29007 6345 3 oz oz UH 29007 6345 4 . . . 29007 6346 1 of of IN 29007 6346 2 amber amber NNP 29007 6346 3 gelatine gelatine NN 29007 6346 4 , , , 29007 6346 5 or or CC 29007 6346 6 less less JJR 29007 6346 7 than than IN 29007 6346 8 ¼ ¼ NNP 29007 6346 9   _SP 29007 6346 10 oz oz UH 29007 6346 11 . . . 29007 6347 1 of of IN 29007 6347 2 the the DT 29007 6347 3 opaque opaque NN 29007 6347 4 , , , 29007 6347 5 melted melt VBN 29007 6347 6 in in IN 29007 6347 7 a a DT 29007 6347 8 little little JJ 29007 6347 9 milk milk NN 29007 6347 10 . . . 29007 6348 1 1 1 CD 29007 6348 2   _SP 29007 6348 3 oz oz UH 29007 6348 4 . . . 29007 6349 1 of of IN 29007 6349 2 castor castor NN 29007 6349 3 sugar sugar NN 29007 6349 4 . . . 29007 6350 1 2 2 LS 29007 6350 2   _SP 29007 6350 3 oz oz UH 29007 6350 4 . . . 29007 6351 1 of of IN 29007 6351 2 pistachio pistachio NNP 29007 6351 3 kernels kernel NNS 29007 6351 4 blanched blanch VBD 29007 6351 5 . . . 29007 6352 1 A a DT 29007 6352 2 few few JJ 29007 6352 3 drops drop NNS 29007 6352 4 of of IN 29007 6352 5 vanilla vanilla NN 29007 6352 6 . . . 29007 6353 1 _ _ NNP 29007 6353 2 Method._--Pound Method._--Pound NNP 29007 6353 3 the the DT 29007 6353 4 pistachios pistachio NNS 29007 6353 5 in in IN 29007 6353 6 a a DT 29007 6353 7 mortar mortar NN 29007 6353 8 , , , 29007 6353 9 and and CC 29007 6353 10 rub rub VB 29007 6353 11 them -PRON- PRP 29007 6353 12 through through IN 29007 6353 13 a a DT 29007 6353 14 sieve sieve NN 29007 6353 15 . . . 29007 6354 1 Then then RB 29007 6354 2 mix mix VB 29007 6354 3 them -PRON- PRP 29007 6354 4 with with IN 29007 6354 5 the the DT 29007 6354 6 cream cream NN 29007 6354 7 . . . 29007 6355 1 Add add VB 29007 6355 2 a a DT 29007 6355 3 few few JJ 29007 6355 4 drops drop NNS 29007 6355 5 of of IN 29007 6355 6 vanilla vanilla NN 29007 6355 7 , , , 29007 6355 8 the the DT 29007 6355 9 sugar sugar NN 29007 6355 10 , , , 29007 6355 11 and and CC 29007 6355 12 , , , 29007 6355 13 last last RB 29007 6355 14 of of IN 29007 6355 15 all all DT 29007 6355 16 , , , 29007 6355 17 the the DT 29007 6355 18 melted melted JJ 29007 6355 19 gelatine gelatine NN 29007 6355 20 . . . 29007 6356 1 Pour pour VB 29007 6356 2 it -PRON- PRP 29007 6356 3 into into IN 29007 6356 4 a a DT 29007 6356 5 wetted wet VBN 29007 6356 6 mould mould NN 29007 6356 7 . . . 29007 6357 1 When when WRB 29007 6357 2 set set NN 29007 6357 3 , , , 29007 6357 4 dip dip VB 29007 6357 5 it -PRON- PRP 29007 6357 6 into into IN 29007 6357 7 hot hot JJ 29007 6357 8 water water NN 29007 6357 9 for for IN 29007 6357 10 a a DT 29007 6357 11 second second JJ 29007 6357 12 or or CC 29007 6357 13 two two CD 29007 6357 14 , , , 29007 6357 15 and and CC 29007 6357 16 turn turn VB 29007 6357 17 carefully carefully RB 29007 6357 18 on on IN 29007 6357 19 to to IN 29007 6357 20 a a DT 29007 6357 21 glass glass NN 29007 6357 22 dish dish NN 29007 6357 23 . . . 29007 6358 1 Croquant croquant NN 29007 6358 2 of of IN 29007 6358 3 Oranges Oranges NNPS 29007 6358 4 . . . 29007 6359 1 _ _ NNP 29007 6359 2 Ingredients_--9 ingredients_--9 NN 29007 6359 3 or or CC 29007 6359 4 10 10 CD 29007 6359 5 oranges orange NNS 29007 6359 6 . . . 29007 6360 1 ½ ½ NNP 29007 6360 2 teacupful teacupful JJ 29007 6360 3 of of IN 29007 6360 4 melted melt VBN 29007 6360 5 sweet sweet JJ 29007 6360 6 jelly jelly NNP 29007 6360 7 . . . 29007 6361 1 A a DT 29007 6361 2 few few JJ 29007 6361 3 pistachio pistachio JJ 29007 6361 4 kernels kernel NNS 29007 6361 5 , , , 29007 6361 6 blanched blanch VBD 29007 6361 7 and and CC 29007 6361 8 chopped chop VBN 29007 6361 9 . . . 29007 6362 1 ½ ½ JJ 29007 6362 2 pint pint NN 29007 6362 3 of of IN 29007 6362 4 whipped whip VBN 29007 6362 5 double double JJ 29007 6362 6 cream cream NN 29007 6362 7 . . . 29007 6363 1 ½ ½ JJ 29007 6363 2   _SP 29007 6363 3 oz oz UH 29007 6363 4 . . . 29007 6364 1 of of IN 29007 6364 2 amber amber NNP 29007 6364 3 gelatine gelatine NN 29007 6364 4 , , , 29007 6364 5 or or CC 29007 6364 6 less less JJR 29007 6364 7 than than IN 29007 6364 8 ¼ ¼ NNP 29007 6364 9   _SP 29007 6364 10 oz oz UH 29007 6364 11 . . . 29007 6365 1 of of IN 29007 6365 2 the the DT 29007 6365 3 opaque opaque NN 29007 6365 4 , , , 29007 6365 5 melted melt VBN 29007 6365 6 in in IN 29007 6365 7 a a DT 29007 6365 8 little little JJ 29007 6365 9 milk milk NN 29007 6365 10 . . . 29007 6366 1 2 2 LS 29007 6366 2   _SP 29007 6366 3 oz oz UH 29007 6366 4 . . . 29007 6367 1 of of IN 29007 6367 2 castor castor NN 29007 6367 3 sugar sugar NN 29007 6367 4 . . . 29007 6368 1 _ _ NNP 29007 6368 2 Method._--Peel Method._--Peel NNP 29007 6368 3 and and CC 29007 6368 4 divide divide VB 29007 6368 5 six six CD 29007 6368 6 oranges orange NNS 29007 6368 7 into into IN 29007 6368 8 sections section NNS 29007 6368 9 , , , 29007 6368 10 and and CC 29007 6368 11 carefully carefully RB 29007 6368 12 remove remove VB 29007 6368 13 the the DT 29007 6368 14 white white JJ 29007 6368 15 skins skin NNS 29007 6368 16 . . . 29007 6369 1 Dip dip VB 29007 6369 2 each each DT 29007 6369 3 piece piece NN 29007 6369 4 into into IN 29007 6369 5 the the DT 29007 6369 6 jelly jelly NN 29007 6369 7 , , , 29007 6369 8 and and CC 29007 6369 9 line line VB 29007 6369 10 a a DT 29007 6369 11 plain plain JJ 29007 6369 12 round round NN 29007 6369 13 charlotte charlotte NN 29007 6369 14 Russe Russe NNP 29007 6369 15 tin tin NN 29007 6369 16 with with IN 29007 6369 17 them -PRON- PRP 29007 6369 18 . . . 29007 6370 1 Place place VB 29007 6370 2 them -PRON- PRP 29007 6370 3 to to TO 29007 6370 4 form form VB 29007 6370 5 a a DT 29007 6370 6 star star NN 29007 6370 7 in in IN 29007 6370 8 the the DT 29007 6370 9 bottom bottom NN 29007 6370 10 of of IN 29007 6370 11 the the DT 29007 6370 12 mould mould NN 29007 6370 13 , , , 29007 6370 14 and and CC 29007 6370 15 fill fill VB 29007 6370 16 up up RP 29007 6370 17 any any DT 29007 6370 18 spaces space NNS 29007 6370 19 with with IN 29007 6370 20 the the DT 29007 6370 21 chopped chop VBN 29007 6370 22 pistachio pistachio NNP 29007 6370 23 kernels kernel NNS 29007 6370 24 . . . 29007 6371 1 Add add VB 29007 6371 2 the the DT 29007 6371 3 juice juice NN 29007 6371 4 of of IN 29007 6371 5 three three CD 29007 6371 6 oranges orange NNS 29007 6371 7 to to IN 29007 6371 8 the the DT 29007 6371 9 whipped whip VBN 29007 6371 10 cream cream NN 29007 6371 11 . . . 29007 6372 1 Mix mix VB 29007 6372 2 in in IN 29007 6372 3 the the DT 29007 6372 4 sugar sugar NN 29007 6372 5 , , , 29007 6372 6 and and CC 29007 6372 7 add add VB 29007 6372 8 , , , 29007 6372 9 last last RB 29007 6372 10 of of IN 29007 6372 11 all all DT 29007 6372 12 , , , 29007 6372 13 the the DT 29007 6372 14 melted melted JJ 29007 6372 15 gelatine gelatine NN 29007 6372 16 . . . 29007 6373 1 Pour pour VB 29007 6373 2 the the DT 29007 6373 3 cream cream NN 29007 6373 4 into into IN 29007 6373 5 the the DT 29007 6373 6 tin tin NN 29007 6373 7 . . . 29007 6374 1 When when WRB 29007 6374 2 set set VBN 29007 6374 3 , , , 29007 6374 4 dip dip VB 29007 6374 5 the the DT 29007 6374 6 tin tin NN 29007 6374 7 in in IN 29007 6374 8 hot hot JJ 29007 6374 9 water water NN 29007 6374 10 to to TO 29007 6374 11 loosen loosen VB 29007 6374 12 the the DT 29007 6374 13 pieces piece NNS 29007 6374 14 of of IN 29007 6374 15 orange orange NN 29007 6374 16 , , , 29007 6374 17 and and CC 29007 6374 18 then then RB 29007 6374 19 turn turn VB 29007 6374 20 carefully carefully RB 29007 6374 21 on on IN 29007 6374 22 to to IN 29007 6374 23 a a DT 29007 6374 24 glass glass NN 29007 6374 25 or or CC 29007 6374 26 silver silver NN 29007 6374 27 dish dish NN 29007 6374 28 . . . 29007 6375 1 Chartreuse Chartreuse NNP 29007 6375 2 de de NNP 29007 6375 3 Fruit Fruit NNP 29007 6375 4 . . . 29007 6376 1 _ _ NNP 29007 6376 2 Ingredients_--Various ingredients_--various JJ 29007 6376 3 fruits fruit NNS 29007 6376 4 , , , 29007 6376 5 such such JJ 29007 6376 6 as as IN 29007 6376 7 strawberries strawberry NNS 29007 6376 8 , , , 29007 6376 9 greengages greengage NNS 29007 6376 10 , , , 29007 6376 11 cherries cherry NNS 29007 6376 12 , , , 29007 6376 13 peaches peach NNS 29007 6376 14 , , , 29007 6376 15 & & CC 29007 6376 16 c. c. NNP 29007 6376 17 Some some DT 29007 6376 18 strawberry strawberry JJ 29007 6376 19 or or CC 29007 6376 20 other other JJ 29007 6376 21 cream cream NN 29007 6376 22 . . . 29007 6377 1 ½ ½ JJ 29007 6377 2 teacupful teacupful JJ 29007 6377 3 of of IN 29007 6377 4 sweet sweet JJ 29007 6377 5 jelly jelly NNP 29007 6377 6 , , , 29007 6377 7 melted melt VBN 29007 6377 8 . . . 29007 6378 1 _ _ NNP 29007 6378 2 Method._--Line Method._--Line NNP 29007 6378 3 a a DT 29007 6378 4 plain plain JJ 29007 6378 5 charlotte charlotte NN 29007 6378 6 Russe Russe NNP 29007 6378 7 mould mould NN 29007 6378 8 tastefully tastefully RB 29007 6378 9 with with IN 29007 6378 10 slices slice NNS 29007 6378 11 of of IN 29007 6378 12 the the DT 29007 6378 13 different different JJ 29007 6378 14 fruits fruit NNS 29007 6378 15 , , , 29007 6378 16 dipping dip VBG 29007 6378 17 each each DT 29007 6378 18 piece piece NN 29007 6378 19 in in IN 29007 6378 20 the the DT 29007 6378 21 melted melt VBN 29007 6378 22 jelly jelly NN 29007 6378 23 . . . 29007 6379 1 Then then RB 29007 6379 2 pour pour VB 29007 6379 3 in in IN 29007 6379 4 a a DT 29007 6379 5 strawberry strawberry NN 29007 6379 6 or or CC 29007 6379 7 any any DT 29007 6379 8 other other JJ 29007 6379 9 cream cream NN 29007 6379 10 ( ( -LRB- 29007 6379 11 _ _ NNP 29007 6379 12 see see UH 29007 6379 13 _ _ NNP 29007 6379 14 Strawberry Strawberry NNP 29007 6379 15 Cream Cream NNP 29007 6379 16 ) ) -RRB- 29007 6379 17 . . . 29007 6380 1 When when WRB 29007 6380 2 set set VBN 29007 6380 3 , , , 29007 6380 4 dip dip VB 29007 6380 5 the the DT 29007 6380 6 mould mould NN 29007 6380 7 into into IN 29007 6380 8 very very RB 29007 6380 9 hot hot JJ 29007 6380 10 water water NN 29007 6380 11 for for IN 29007 6380 12 a a DT 29007 6380 13 second second JJ 29007 6380 14 or or CC 29007 6380 15 two two CD 29007 6380 16 to to TO 29007 6380 17 loosen loosen VB 29007 6380 18 the the DT 29007 6380 19 fruit fruit NN 29007 6380 20 , , , 29007 6380 21 and and CC 29007 6380 22 then then RB 29007 6380 23 turn turn VB 29007 6380 24 them -PRON- PRP 29007 6380 25 on on RP 29007 6380 26 to to IN 29007 6380 27 a a DT 29007 6380 28 glass glass NN 29007 6380 29 or or CC 29007 6380 30 silver silver NN 29007 6380 31 dish dish NN 29007 6380 32 . . . 29007 6381 1 Strawberry Strawberry NNP 29007 6381 2 Charlotte Charlotte NNP 29007 6381 3 . . . 29007 6382 1 _ _ NNP 29007 6382 2 Ingredients_--Some Ingredients_--Some VBD 29007 6382 3 fine fine JJ 29007 6382 4 ripe ripe JJ 29007 6382 5 strawberries strawberry NNS 29007 6382 6 . . . 29007 6383 1 Some some DT 29007 6383 2 pistachio pistachio NN 29007 6383 3 kernels kernel NNS 29007 6383 4 , , , 29007 6383 5 blanched blanch VBD 29007 6383 6 and and CC 29007 6383 7 chopped chop VBN 29007 6383 8 . . . 29007 6384 1 ½ ½ NNP 29007 6384 2 teacupful teacupful JJ 29007 6384 3 of of IN 29007 6384 4 melted melt VBN 29007 6384 5 sweet sweet JJ 29007 6384 6 jelly jelly NNP 29007 6384 7 . . . 29007 6385 1 Some some DT 29007 6385 2 strawberry strawberry JJ 29007 6385 3 cream cream NN 29007 6385 4 . . . 29007 6386 1 _ _ NNP 29007 6386 2 Method._--Line Method._--Line NNP 29007 6386 3 a a DT 29007 6386 4 Charlotte Charlotte NNP 29007 6386 5 Russe Russe NNP 29007 6386 6 mould mould NN 29007 6386 7 tastefully tastefully RB 29007 6386 8 with with IN 29007 6386 9 the the DT 29007 6386 10 strawberries strawberry NNS 29007 6386 11 cut cut VBN 29007 6386 12 in in IN 29007 6386 13 half half NN 29007 6386 14 , , , 29007 6386 15 dipping dip VBG 29007 6386 16 them -PRON- PRP 29007 6386 17 in in IN 29007 6386 18 the the DT 29007 6386 19 jelly jelly NN 29007 6386 20 , , , 29007 6386 21 and and CC 29007 6386 22 laying lay VBG 29007 6386 23 them -PRON- PRP 29007 6386 24 in in IN 29007 6386 25 the the DT 29007 6386 26 tin tin NN 29007 6386 27 with with IN 29007 6386 28 the the DT 29007 6386 29 cut cut NN 29007 6386 30 side side NN 29007 6386 31 downwards downwards RB 29007 6386 32 . . . 29007 6387 1 Fill fill VB 29007 6387 2 the the DT 29007 6387 3 spaces space NNS 29007 6387 4 with with IN 29007 6387 5 the the DT 29007 6387 6 pistachios pistachio NNS 29007 6387 7 . . . 29007 6388 1 When when WRB 29007 6388 2 the the DT 29007 6388 3 strawberries strawberry NNS 29007 6388 4 are be VBP 29007 6388 5 quite quite RB 29007 6388 6 firm firm JJ 29007 6388 7 , , , 29007 6388 8 pour pour VBP 29007 6388 9 in in IN 29007 6388 10 some some DT 29007 6388 11 strawberry strawberry JJ 29007 6388 12 cream cream NN 29007 6388 13 ( ( -LRB- 29007 6388 14 _ _ NNP 29007 6388 15 see see UH 29007 6388 16 _ _ NNP 29007 6388 17 Strawberry Strawberry NNP 29007 6388 18 Cream Cream NNP 29007 6388 19 ) ) -RRB- 29007 6388 20 . . . 29007 6389 1 When when WRB 29007 6389 2 set set VBN 29007 6389 3 , , , 29007 6389 4 dip dip VB 29007 6389 5 into into IN 29007 6389 6 very very RB 29007 6389 7 hot hot JJ 29007 6389 8 water water NN 29007 6389 9 for for IN 29007 6389 10 a a DT 29007 6389 11 second second JJ 29007 6389 12 or or CC 29007 6389 13 two two CD 29007 6389 14 to to TO 29007 6389 15 loosen loosen VB 29007 6389 16 the the DT 29007 6389 17 fruit fruit NN 29007 6389 18 , , , 29007 6389 19 and and CC 29007 6389 20 turn turn VB 29007 6389 21 on on RP 29007 6389 22 to to IN 29007 6389 23 a a DT 29007 6389 24 glass glass NN 29007 6389 25 or or CC 29007 6389 26 silver silver NN 29007 6389 27 dish dish NN 29007 6389 28 . . . 29007 6390 1 Tipsy Tipsy NNP 29007 6390 2 Cake Cake NNP 29007 6390 3 . . . 29007 6391 1 _ _ NNP 29007 6391 2 Ingredients_--1 Ingredients_--1 VBZ 29007 6391 3 large large JJ 29007 6391 4 sponge sponge JJ 29007 6391 5 cake cake NN 29007 6391 6 . . . 29007 6392 1 1 1 CD 29007 6392 2 wineglass wineglass NN 29007 6392 3 of of IN 29007 6392 4 sherry sherry NN 29007 6392 5 . . . 29007 6393 1 1 1 CD 29007 6393 2 wineglass wineglass NN 29007 6393 3 of of IN 29007 6393 4 brandy brandy NN 29007 6393 5 . . . 29007 6394 1 1 1 CD 29007 6394 2 pint pint NN 29007 6394 3 custard custard NN 29007 6394 4 ( ( -LRB- 29007 6394 5 _ _ NNP 29007 6394 6 see see VBP 29007 6394 7 _ _ NNP 29007 6394 8 Boiled Boiled NNP 29007 6394 9 Custard Custard NNP 29007 6394 10 ) ) -RRB- 29007 6394 11 . . . 29007 6395 1 Some some DT 29007 6395 2 blanched blanch VBN 29007 6395 3 almonds almond NNS 29007 6395 4 . . . 29007 6396 1 _ _ NNP 29007 6396 2 Method._--Put Method._--Put NNP 29007 6396 3 the the DT 29007 6396 4 cake cake NN 29007 6396 5 on on IN 29007 6396 6 a a DT 29007 6396 7 glass glass NN 29007 6396 8 dish dish NN 29007 6396 9 . . . 29007 6397 1 Soak soak VB 29007 6397 2 it -PRON- PRP 29007 6397 3 with with IN 29007 6397 4 the the DT 29007 6397 5 sherry sherry NN 29007 6397 6 and and CC 29007 6397 7 brandy brandy NN 29007 6397 8 . . . 29007 6398 1 Pour pour VB 29007 6398 2 over over IN 29007 6398 3 the the DT 29007 6398 4 custard custard NN 29007 6398 5 , , , 29007 6398 6 and and CC 29007 6398 7 stick stick NNP 29007 6398 8 blanched blanch VBD 29007 6398 9 almonds almond VBZ 29007 6398 10 well well RB 29007 6398 11 over over IN 29007 6398 12 it -PRON- PRP 29007 6398 13 . . . 29007 6399 1 Trifle trifle NN 29007 6399 2 . . . 29007 6400 1 _ _ NNP 29007 6400 2 Ingredients_--1 Ingredients_--1 NNP 29007 6400 3 Savoy Savoy NNP 29007 6400 4 cake cake NN 29007 6400 5 . . . 29007 6401 1 1 1 CD 29007 6401 2 pint pint NN 29007 6401 3 of of IN 29007 6401 4 double double JJ 29007 6401 5 cream cream NN 29007 6401 6 . . . 29007 6402 1 1 1 CD 29007 6402 2 pint pint NN 29007 6402 3 of of IN 29007 6402 4 rich rich JJ 29007 6402 5 custard custard NN 29007 6402 6 ( ( -LRB- 29007 6402 7 _ _ NNP 29007 6402 8 see see VBP 29007 6402 9 _ _ NNP 29007 6402 10 Boiled Boiled NNP 29007 6402 11 Custard Custard NNP 29007 6402 12 ) ) -RRB- 29007 6402 13 . . . 29007 6403 1 Some some DT 29007 6403 2 strawberry strawberry JJ 29007 6403 3 or or CC 29007 6403 4 other other JJ 29007 6403 5 jam jam NN 29007 6403 6 . . . 29007 6404 1 1 1 CD 29007 6404 2 wineglass wineglass NN 29007 6404 3 of of IN 29007 6404 4 sherry sherry NN 29007 6404 5 . . . 29007 6405 1 1 1 CD 29007 6405 2 wineglass wineglass NN 29007 6405 3 of of IN 29007 6405 4 brandy brandy NN 29007 6405 5 . . . 29007 6406 1 ½ ½ JJ 29007 6406 2   _SP 29007 6406 3 lb lb XX 29007 6406 4 . . . 29007 6407 1 of of IN 29007 6407 2 macaroons macaroon NNS 29007 6407 3 . . . 29007 6408 1 1 1 CD 29007 6408 2   _SP 29007 6408 3 oz oz UH 29007 6408 4 . . . 29007 6409 1 of of IN 29007 6409 2 castor castor NN 29007 6409 3 sugar sugar NN 29007 6409 4 . . . 29007 6410 1 6 6 CD 29007 6410 2 sponge sponge NN 29007 6410 3 cakes cake NNS 29007 6410 4 . . . 29007 6411 1 _ _ NNP 29007 6411 2 Method._--Cut method._--cut CD 29007 6411 3 the the DT 29007 6411 4 cake cake NN 29007 6411 5 into into IN 29007 6411 6 slices slice NNS 29007 6411 7 an an DT 29007 6411 8 inch inch NN 29007 6411 9 thick thick JJ 29007 6411 10 . . . 29007 6412 1 Lay lay VB 29007 6412 2 them -PRON- PRP 29007 6412 3 on on IN 29007 6412 4 the the DT 29007 6412 5 bottom bottom NN 29007 6412 6 of of IN 29007 6412 7 a a DT 29007 6412 8 glass glass NN 29007 6412 9 dish dish NN 29007 6412 10 . . . 29007 6413 1 Spread spread VB 29007 6413 2 them -PRON- PRP 29007 6413 3 with with IN 29007 6413 4 jam jam NNP 29007 6413 5 . . . 29007 6414 1 Lay lay VB 29007 6414 2 the the DT 29007 6414 3 macaroons macaroon NNS 29007 6414 4 on on IN 29007 6414 5 them -PRON- PRP 29007 6414 6 . . . 29007 6415 1 Cover cover VB 29007 6415 2 them -PRON- PRP 29007 6415 3 with with IN 29007 6415 4 sponge sponge JJ 29007 6415 5 cakes cake NNS 29007 6415 6 . . . 29007 6416 1 Soak soak VB 29007 6416 2 them -PRON- PRP 29007 6416 3 with with IN 29007 6416 4 the the DT 29007 6416 5 sherry sherry NN 29007 6416 6 and and CC 29007 6416 7 brandy brandy NN 29007 6416 8 , , , 29007 6416 9 and and CC 29007 6416 10 cover cover VB 29007 6416 11 with with IN 29007 6416 12 the the DT 29007 6416 13 custard custard NN 29007 6416 14 . . . 29007 6417 1 Whip whip VB 29007 6417 2 the the DT 29007 6417 3 cream cream NN 29007 6417 4 very very RB 29007 6417 5 stiffly stiffly RB 29007 6417 6 with with IN 29007 6417 7 the the DT 29007 6417 8 sugar sugar NN 29007 6417 9 . . . 29007 6418 1 Drain drain VB 29007 6418 2 it -PRON- PRP 29007 6418 3 on on IN 29007 6418 4 a a DT 29007 6418 5 sieve sieve NN 29007 6418 6 . . . 29007 6419 1 Before before IN 29007 6419 2 serving serve VBG 29007 6419 3 , , , 29007 6419 4 heap heap VB 29007 6419 5 the the DT 29007 6419 6 whip whip NN 29007 6419 7 on on IN 29007 6419 8 the the DT 29007 6419 9 top top NN 29007 6419 10 of of IN 29007 6419 11 the the DT 29007 6419 12 trifle trifle NN 29007 6419 13 . . . 29007 6420 1 Decorate decorate VB 29007 6420 2 it -PRON- PRP 29007 6420 3 with with IN 29007 6420 4 chopped chopped JJ 29007 6420 5 pistachios pistachio NNS 29007 6420 6 , , , 29007 6420 7 and and CC 29007 6420 8 hundreds hundred NNS 29007 6420 9 and and CC 29007 6420 10 thousands thousand NNS 29007 6420 11 . . . 29007 6421 1 Apple Apple NNP 29007 6421 2 Flummery Flummery NNP 29007 6421 3 . . . 29007 6422 1 _ _ NNP 29007 6422 2 Ingredients_--2 Ingredients_--2 NNP 29007 6422 3   _SP 29007 6422 4 lb lb XX 29007 6422 5 . . . 29007 6423 1 of of IN 29007 6423 2 apples apple NNS 29007 6423 3 . . . 29007 6424 1 The the DT 29007 6424 2 rind rind NN 29007 6424 3 and and CC 29007 6424 4 juice juice NN 29007 6424 5 of of IN 29007 6424 6 a a DT 29007 6424 7 small small JJ 29007 6424 8 lemon lemon NN 29007 6424 9 . . . 29007 6425 1 5 5 CD 29007 6425 2   _SP 29007 6425 3 oz oz UH 29007 6425 4 . . . 29007 6426 1 of of IN 29007 6426 2 sugar sugar NNP 29007 6426 3 . . . 29007 6427 1 ¼ ¼ NNP 29007 6427 2 pint pint NN 29007 6427 3 of of IN 29007 6427 4 water water NN 29007 6427 5 . . . 29007 6428 1 ½ ½ JJ 29007 6428 2   _SP 29007 6428 3 oz oz UH 29007 6428 4 . . . 29007 6429 1 packet packet NN 29007 6429 2 of of IN 29007 6429 3 Nelson Nelson NNP 29007 6429 4 's 's POS 29007 6429 5 or or CC 29007 6429 6 Swinbourn Swinbourn NNP 29007 6429 7 's 's POS 29007 6429 8 gelatine gelatine NN 29007 6429 9 . . . 29007 6430 1 ½ ½ JJ 29007 6430 2 pint pint NN 29007 6430 3 of of IN 29007 6430 4 cream cream NN 29007 6430 5 . . . 29007 6431 1 Cochineal Cochineal NNP 29007 6431 2 . . . 29007 6432 1 _ _ NNP 29007 6432 2 Method._--Cut Method._--Cut NNP 29007 6432 3 up up IN 29007 6432 4 the the DT 29007 6432 5 apples apple NNS 29007 6432 6 , , , 29007 6432 7 and and CC 29007 6432 8 stew stew VB 29007 6432 9 them -PRON- PRP 29007 6432 10 with with IN 29007 6432 11 the the DT 29007 6432 12 sugar sugar NN 29007 6432 13 , , , 29007 6432 14 lemon lemon NN 29007 6432 15 , , , 29007 6432 16 and and CC 29007 6432 17 water water NN 29007 6432 18 , , , 29007 6432 19 until until IN 29007 6432 20 tender tender NN 29007 6432 21 . . . 29007 6433 1 Rub rub VB 29007 6433 2 them -PRON- PRP 29007 6433 3 through through IN 29007 6433 4 a a DT 29007 6433 5 hair hair NN 29007 6433 6 sieve sieve NN 29007 6433 7 . . . 29007 6434 1 While while IN 29007 6434 2 the the DT 29007 6434 3 apples apple NNS 29007 6434 4 are be VBP 29007 6434 5 cooking cook VBG 29007 6434 6 , , , 29007 6434 7 soak soak VB 29007 6434 8 the the DT 29007 6434 9 gelatine gelatine NN 29007 6434 10 in in IN 29007 6434 11 the the DT 29007 6434 12 cream cream NN 29007 6434 13 . . . 29007 6435 1 Then then RB 29007 6435 2 stir stir VB 29007 6435 3 over over IN 29007 6435 4 the the DT 29007 6435 5 fire fire NN 29007 6435 6 until until IN 29007 6435 7 the the DT 29007 6435 8 gelatine gelatine NN 29007 6435 9 is be VBZ 29007 6435 10 quite quite RB 29007 6435 11 dissolved dissolve VBN 29007 6435 12 . . . 29007 6436 1 Add add VB 29007 6436 2 the the DT 29007 6436 3 cream cream NN 29007 6436 4 and and CC 29007 6436 5 gelatine gelatine NN 29007 6436 6 to to IN 29007 6436 7 the the DT 29007 6436 8 apple apple NN 29007 6436 9 pulp pulp NN 29007 6436 10 , , , 29007 6436 11 and and CC 29007 6436 12 beat beat VBD 29007 6436 13 all all RB 29007 6436 14 well well RB 29007 6436 15 together together RB 29007 6436 16 . . . 29007 6437 1 Colour colour NN 29007 6437 2 with with IN 29007 6437 3 cochineal cochineal NN 29007 6437 4 , , , 29007 6437 5 and and CC 29007 6437 6 pour pour VB 29007 6437 7 into into IN 29007 6437 8 a a DT 29007 6437 9 wetted wet VBN 29007 6437 10 mould mould NN 29007 6437 11 . . . 29007 6438 1 When when WRB 29007 6438 2 firm firm JJ 29007 6438 3 , , , 29007 6438 4 dip dip NN 29007 6438 5 for for IN 29007 6438 6 a a DT 29007 6438 7 second second JJ 29007 6438 8 or or CC 29007 6438 9 two two CD 29007 6438 10 into into IN 29007 6438 11 very very RB 29007 6438 12 hot hot JJ 29007 6438 13 water water NN 29007 6438 14 , , , 29007 6438 15 and and CC 29007 6438 16 then then RB 29007 6438 17 turn turn VB 29007 6438 18 on on RP 29007 6438 19 to to IN 29007 6438 20 a a DT 29007 6438 21 glass glass NN 29007 6438 22 dish dish NN 29007 6438 23 . . . 29007 6439 1 Apple Apple NNP 29007 6439 2 Cream Cream NNP 29007 6439 3 . . . 29007 6440 1 _ _ NNP 29007 6440 2 Ingredients_--2 Ingredients_--2 NNP 29007 6440 3   _SP 29007 6440 4 lb lb XX 29007 6440 5 . . . 29007 6441 1 of of IN 29007 6441 2 apples apple NNS 29007 6441 3 . . . 29007 6442 1 ¼ ¼ NNP 29007 6442 2   _SP 29007 6442 3 lb lb XX 29007 6442 4 . . . 29007 6443 1 of of IN 29007 6443 2 sugar sugar NNP 29007 6443 3 . . . 29007 6444 1 1 1 CD 29007 6444 2 glass glass NN 29007 6444 3 of of IN 29007 6444 4 port port NN 29007 6444 5 wine wine NN 29007 6444 6 . . . 29007 6445 1 The the DT 29007 6445 2 rind rind NN 29007 6445 3 of of IN 29007 6445 4 a a DT 29007 6445 5 lemon lemon NN 29007 6445 6 . . . 29007 6446 1 ¼ ¼ NNP 29007 6446 2 pint pint NN 29007 6446 3 of of IN 29007 6446 4 water water NN 29007 6446 5 . . . 29007 6447 1 ½ ½ JJ 29007 6447 2 pint pint NN 29007 6447 3 of of IN 29007 6447 4 cream cream NN 29007 6447 5 or or CC 29007 6447 6 milk milk NN 29007 6447 7 . . . 29007 6448 1 Cochineal Cochineal NNP 29007 6448 2 . . . 29007 6449 1 _ _ NNP 29007 6449 2 Method._--Wash Method._--Wash NNP 29007 6449 3 the the DT 29007 6449 4 apples apple NNS 29007 6449 5 , , , 29007 6449 6 and and CC 29007 6449 7 cut cut VBD 29007 6449 8 them -PRON- PRP 29007 6449 9 into into IN 29007 6449 10 pieces piece NNS 29007 6449 11 . . . 29007 6450 1 Put put VB 29007 6450 2 them -PRON- PRP 29007 6450 3 into into IN 29007 6450 4 a a DT 29007 6450 5 stewpan stewpan NN 29007 6450 6 with with IN 29007 6450 7 the the DT 29007 6450 8 lemon lemon NN 29007 6450 9 rind rind NN 29007 6450 10 , , , 29007 6450 11 sugar sugar NN 29007 6450 12 , , , 29007 6450 13 wine wine NN 29007 6450 14 , , , 29007 6450 15 and and CC 29007 6450 16 water water NN 29007 6450 17 . . . 29007 6451 1 Stew Stew NNP 29007 6451 2 gently gently RB 29007 6451 3 until until IN 29007 6451 4 they -PRON- PRP 29007 6451 5 are be VBP 29007 6451 6 quite quite RB 29007 6451 7 tender tender JJ 29007 6451 8 . . . 29007 6452 1 Then then RB 29007 6452 2 rub rub VB 29007 6452 3 them -PRON- PRP 29007 6452 4 through through IN 29007 6452 5 a a DT 29007 6452 6 hair hair NN 29007 6452 7 sieve sieve NN 29007 6452 8 , , , 29007 6452 9 and and CC 29007 6452 10 colour colour NN 29007 6452 11 with with IN 29007 6452 12 cochineal cochineal NNP 29007 6452 13 . . . 29007 6453 1 Boil Boil NNP 29007 6453 2 the the DT 29007 6453 3 cream cream NN 29007 6453 4 or or CC 29007 6453 5 milk milk NN 29007 6453 6 and and CC 29007 6453 7 add add VB 29007 6453 8 it -PRON- PRP 29007 6453 9 to to IN 29007 6453 10 the the DT 29007 6453 11 apple apple NN 29007 6453 12 pulp pulp NN 29007 6453 13 . . . 29007 6454 1 Beat beat VB 29007 6454 2 them -PRON- PRP 29007 6454 3 thoroughly thoroughly RB 29007 6454 4 together together RB 29007 6454 5 , , , 29007 6454 6 and and CC 29007 6454 7 serve serve VB 29007 6454 8 when when WRB 29007 6454 9 cold cold JJ 29007 6454 10 in in IN 29007 6454 11 a a DT 29007 6454 12 glass glass NN 29007 6454 13 dish dish NN 29007 6454 14 . . . 29007 6455 1 Alpine Alpine NNP 29007 6455 2 Snow Snow NNP 29007 6455 3 . . . 29007 6456 1 _ _ NNP 29007 6456 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 6456 3   _SP 29007 6456 4 lb lb XX 29007 6456 5 . . . 29007 6457 1 of of IN 29007 6457 2 apples apple NNS 29007 6457 3 . . . 29007 6458 1 3 3 LS 29007 6458 2   _SP 29007 6458 3 oz oz UH 29007 6458 4 . . . 29007 6459 1 of of IN 29007 6459 2 castor castor NN 29007 6459 3 sugar sugar NN 29007 6459 4 . . . 29007 6460 1 ¼ ¼ NNP 29007 6460 2 pint pint NN 29007 6460 3 of of IN 29007 6460 4 water water NN 29007 6460 5 . . . 29007 6461 1 The the DT 29007 6461 2 thin thin JJ 29007 6461 3 rind rind NN 29007 6461 4 and and CC 29007 6461 5 juice juice NN 29007 6461 6 of of IN 29007 6461 7 half half PDT 29007 6461 8 a a DT 29007 6461 9 lemon lemon NN 29007 6461 10 . . . 29007 6462 1 The the DT 29007 6462 2 whites white NNS 29007 6462 3 of of IN 29007 6462 4 3 3 CD 29007 6462 5 eggs egg NNS 29007 6462 6 . . . 29007 6463 1 Cochineal Cochineal NNP 29007 6463 2 . . . 29007 6464 1 _ _ NNP 29007 6464 2 Method._--Wash Method._--Wash NNP 29007 6464 3 the the DT 29007 6464 4 apples apple NNS 29007 6464 5 and and CC 29007 6464 6 cut cut VBD 29007 6464 7 them -PRON- PRP 29007 6464 8 in in IN 29007 6464 9 pieces piece NNS 29007 6464 10 . . . 29007 6465 1 Put put VB 29007 6465 2 them -PRON- PRP 29007 6465 3 in in IN 29007 6465 4 a a DT 29007 6465 5 stewpan stewpan NN 29007 6465 6 with with IN 29007 6465 7 the the DT 29007 6465 8 water water NN 29007 6465 9 , , , 29007 6465 10 sugar sugar NN 29007 6465 11 , , , 29007 6465 12 lemon lemon NN 29007 6465 13 rind rind NN 29007 6465 14 and and CC 29007 6465 15 juice juice NN 29007 6465 16 . . . 29007 6466 1 Stew Stew NNP 29007 6466 2 gently gently RB 29007 6466 3 until until IN 29007 6466 4 quite quite RB 29007 6466 5 tender tender NN 29007 6466 6 . . . 29007 6467 1 Then then RB 29007 6467 2 rub rub VB 29007 6467 3 through through RP 29007 6467 4 a a DT 29007 6467 5 hair hair NN 29007 6467 6 sieve sieve NN 29007 6467 7 . . . 29007 6468 1 Whip whip VB 29007 6468 2 the the DT 29007 6468 3 whites white NNS 29007 6468 4 of of IN 29007 6468 5 the the DT 29007 6468 6 eggs egg NNS 29007 6468 7 . . . 29007 6469 1 When when WRB 29007 6469 2 the the DT 29007 6469 3 apple apple NN 29007 6469 4 pulp pulp NN 29007 6469 5 is be VBZ 29007 6469 6 quite quite RB 29007 6469 7 cold cold JJ 29007 6469 8 , , , 29007 6469 9 add add VB 29007 6469 10 them -PRON- PRP 29007 6469 11 to to IN 29007 6469 12 it -PRON- PRP 29007 6469 13 , , , 29007 6469 14 and and CC 29007 6469 15 beat beat VBD 29007 6469 16 until until IN 29007 6469 17 the the DT 29007 6469 18 mixture mixture NN 29007 6469 19 is be VBZ 29007 6469 20 a a DT 29007 6469 21 stiff stiff JJ 29007 6469 22 froth froth NN 29007 6469 23 . . . 29007 6470 1 Colour colour NN 29007 6470 2 prettily prettily RB 29007 6470 3 with with IN 29007 6470 4 cochineal cochineal NNP 29007 6470 5 , , , 29007 6470 6 and and CC 29007 6470 7 heap heap VB 29007 6470 8 on on IN 29007 6470 9 a a DT 29007 6470 10 glass glass NN 29007 6470 11 dish dish NN 29007 6470 12 . . . 29007 6471 1 Welsh Welsh NNP 29007 6471 2 Custard Custard NNP 29007 6471 3 . . . 29007 6472 1 _ _ NNP 29007 6472 2 Ingredients_--2 Ingredients_--2 NNP 29007 6472 3   _SP 29007 6472 4 lb lb XX 29007 6472 5 . . . 29007 6473 1 of of IN 29007 6473 2 apples apple NNS 29007 6473 3 . . . 29007 6474 1 The the DT 29007 6474 2 thin thin JJ 29007 6474 3 rind rind NN 29007 6474 4 of of IN 29007 6474 5 a a DT 29007 6474 6 lemon lemon NN 29007 6474 7 . . . 29007 6475 1 Juice juice NN 29007 6475 2 of of IN 29007 6475 3 half half PDT 29007 6475 4 a a DT 29007 6475 5 lemon lemon NN 29007 6475 6 . . . 29007 6476 1 3 3 LS 29007 6476 2   _SP 29007 6476 3 oz oz UH 29007 6476 4 . . . 29007 6477 1 of of IN 29007 6477 2 castor castor NN 29007 6477 3 sugar sugar NN 29007 6477 4 . . . 29007 6478 1 2 2 CD 29007 6478 2 teaspoonfuls teaspoonful NNS 29007 6478 3 of of IN 29007 6478 4 ground ground NN 29007 6478 5 ginger ginger NN 29007 6478 6 . . . 29007 6479 1 3 3 LS 29007 6479 2 whole whole JJ 29007 6479 3 eggs egg NNS 29007 6479 4 . . . 29007 6480 1 ¾ ¾ NN 29007 6480 2 pint pint NN 29007 6480 3 of of IN 29007 6480 4 water water NN 29007 6480 5 . . . 29007 6481 1 _ _ NNP 29007 6481 2 Method._--Wash Method._--Wash NNP 29007 6481 3 and and CC 29007 6481 4 cut cut VBD 29007 6481 5 up up RP 29007 6481 6 the the DT 29007 6481 7 apples apple NNS 29007 6481 8 . . . 29007 6482 1 Stew stew VB 29007 6482 2 them -PRON- PRP 29007 6482 3 until until IN 29007 6482 4 tender tender NN 29007 6482 5 with with IN 29007 6482 6 the the DT 29007 6482 7 sugar sugar NN 29007 6482 8 , , , 29007 6482 9 lemon lemon NN 29007 6482 10 rind rind NN 29007 6482 11 and and CC 29007 6482 12 juice juice NN 29007 6482 13 , , , 29007 6482 14 ginger ginger NN 29007 6482 15 , , , 29007 6482 16 and and CC 29007 6482 17 water water NN 29007 6482 18 . . . 29007 6483 1 Rub rub VB 29007 6483 2 them -PRON- PRP 29007 6483 3 through through IN 29007 6483 4 a a DT 29007 6483 5 hair hair NN 29007 6483 6 sieve sieve NN 29007 6483 7 ( ( -LRB- 29007 6483 8 there there EX 29007 6483 9 should should MD 29007 6483 10 be be VB 29007 6483 11 about about IN 29007 6483 12 one one CD 29007 6483 13 pint pint NN 29007 6483 14 of of IN 29007 6483 15 pulp pulp NN 29007 6483 16 if if IN 29007 6483 17 the the DT 29007 6483 18 stewing stewing NN 29007 6483 19 has have VBZ 29007 6483 20 been be VBN 29007 6483 21 very very RB 29007 6483 22 gentle gentle JJ 29007 6483 23 ) ) -RRB- 29007 6483 24 . . . 29007 6484 1 Beat beat VB 29007 6484 2 the the DT 29007 6484 3 eggs egg NNS 29007 6484 4 , , , 29007 6484 5 and and CC 29007 6484 6 strain strain VB 29007 6484 7 them -PRON- PRP 29007 6484 8 into into IN 29007 6484 9 the the DT 29007 6484 10 apple apple NN 29007 6484 11 pulp pulp NN 29007 6484 12 . . . 29007 6485 1 Pour pour VB 29007 6485 2 the the DT 29007 6485 3 custard custard NN 29007 6485 4 into into IN 29007 6485 5 a a DT 29007 6485 6 jug jug NN 29007 6485 7 . . . 29007 6486 1 Put put VB 29007 6486 2 it -PRON- PRP 29007 6486 3 to to TO 29007 6486 4 stand stand VB 29007 6486 5 in in IN 29007 6486 6 a a DT 29007 6486 7 saucepan saucepan NN 29007 6486 8 of of IN 29007 6486 9 boiling boiling NN 29007 6486 10 water water NN 29007 6486 11 , , , 29007 6486 12 and and CC 29007 6486 13 stir stir VB 29007 6486 14 until until IN 29007 6486 15 it -PRON- PRP 29007 6486 16 thickens thicken VBZ 29007 6486 17 , , , 29007 6486 18 taking take VBG 29007 6486 19 care care NN 29007 6486 20 that that IN 29007 6486 21 it -PRON- PRP 29007 6486 22 does do VBZ 29007 6486 23 not not RB 29007 6486 24 curdle curdle VB 29007 6486 25 . . . 29007 6487 1 Stir stir VB 29007 6487 2 occasionally occasionally RB 29007 6487 3 while while IN 29007 6487 4 it -PRON- PRP 29007 6487 5 is be VBZ 29007 6487 6 cooling cool VBG 29007 6487 7 , , , 29007 6487 8 and and CC 29007 6487 9 serve serve VB 29007 6487 10 in in IN 29007 6487 11 custard custard JJ 29007 6487 12 glasses glass NNS 29007 6487 13 or or CC 29007 6487 14 on on IN 29007 6487 15 a a DT 29007 6487 16 glass glass NN 29007 6487 17 dish dish NN 29007 6487 18 . . . 29007 6488 1 Cheap cheap JJ 29007 6488 2 Custard Custard NNP 29007 6488 3 . . . 29007 6489 1 _ _ NNP 29007 6489 2 Ingredients_--1 Ingredients_--1 NNP 29007 6489 3 tablespoonful tablespoonful NNP 29007 6489 4 of of IN 29007 6489 5 cornflour cornflour NN 29007 6489 6 . . . 29007 6490 1 1 1 CD 29007 6490 2 pint pint NN 29007 6490 3 of of IN 29007 6490 4 milk milk NN 29007 6490 5 . . . 29007 6491 1 The the DT 29007 6491 2 yolks yolk NNS 29007 6491 3 of of IN 29007 6491 4 2 2 CD 29007 6491 5 eggs egg NNS 29007 6491 6 . . . 29007 6492 1 2 2 LS 29007 6492 2   _SP 29007 6492 3 oz oz UH 29007 6492 4 . . . 29007 6493 1 of of IN 29007 6493 2 castor castor NN 29007 6493 3 sugar sugar NN 29007 6493 4 . . . 29007 6494 1 Vanilla Vanilla NNP 29007 6494 2 or or CC 29007 6494 3 other other JJ 29007 6494 4 flavouring flavouring NN 29007 6494 5 . . . 29007 6495 1 _ _ NNP 29007 6495 2 Method._--Put Method._--Put NNP 29007 6495 3 the the DT 29007 6495 4 milk milk NN 29007 6495 5 and and CC 29007 6495 6 sugar sugar NN 29007 6495 7 on on RP 29007 6495 8 to to TO 29007 6495 9 boil boil VB 29007 6495 10 . . . 29007 6496 1 When when WRB 29007 6496 2 boiling boil VBG 29007 6496 3 , , , 29007 6496 4 stir stir NN 29007 6496 5 in in IN 29007 6496 6 the the DT 29007 6496 7 cornflour cornflour NN 29007 6496 8 , , , 29007 6496 9 which which WDT 29007 6496 10 should should MD 29007 6496 11 be be VB 29007 6496 12 mixed mix VBN 29007 6496 13 very very RB 29007 6496 14 smoothly smoothly RB 29007 6496 15 with with IN 29007 6496 16 a a DT 29007 6496 17 little little JJ 29007 6496 18 cold cold JJ 29007 6496 19 milk milk NN 29007 6496 20 . . . 29007 6497 1 Boil Boil NNP 29007 6497 2 , , , 29007 6497 3 stirring stir VBG 29007 6497 4 all all PDT 29007 6497 5 the the DT 29007 6497 6 time time NN 29007 6497 7 , , , 29007 6497 8 for for IN 29007 6497 9 ten ten CD 29007 6497 10 minutes minute NNS 29007 6497 11 . . . 29007 6498 1 Then then RB 29007 6498 2 remove remove VB 29007 6498 3 from from IN 29007 6498 4 the the DT 29007 6498 5 fire fire NN 29007 6498 6 , , , 29007 6498 7 and and CC 29007 6498 8 , , , 29007 6498 9 when when WRB 29007 6498 10 it -PRON- PRP 29007 6498 11 has have VBZ 29007 6498 12 cooled cool VBN 29007 6498 13 a a DT 29007 6498 14 little little JJ 29007 6498 15 , , , 29007 6498 16 beat beat VBN 29007 6498 17 in in IN 29007 6498 18 the the DT 29007 6498 19 yolks yolk NNS 29007 6498 20 of of IN 29007 6498 21 the the DT 29007 6498 22 eggs egg NNS 29007 6498 23 . . . 29007 6499 1 Stir stir VB 29007 6499 2 again again RB 29007 6499 3 over over IN 29007 6499 4 the the DT 29007 6499 5 fire fire NN 29007 6499 6 to to TO 29007 6499 7 cook cook VB 29007 6499 8 the the DT 29007 6499 9 eggs egg NNS 29007 6499 10 , , , 29007 6499 11 but but CC 29007 6499 12 take take VB 29007 6499 13 care care NN 29007 6499 14 they -PRON- PRP 29007 6499 15 do do VBP 29007 6499 16 not not RB 29007 6499 17 curdle curdle VB 29007 6499 18 . . . 29007 6500 1 Flavour flavour NN 29007 6500 2 to to TO 29007 6500 3 taste taste VB 29007 6500 4 , , , 29007 6500 5 and and CC 29007 6500 6 when when WRB 29007 6500 7 cold cold JJ 29007 6500 8 pour pour NN 29007 6500 9 into into IN 29007 6500 10 custard custard JJ 29007 6500 11 glasses glass NNS 29007 6500 12 . . . 29007 6501 1 A a DT 29007 6501 2 cheaper cheap JJR 29007 6501 3 substitute substitute NN 29007 6501 4 for for IN 29007 6501 5 custard custard NN 29007 6501 6 may may MD 29007 6501 7 be be VB 29007 6501 8 made make VBN 29007 6501 9 by by IN 29007 6501 10 omitting omit VBG 29007 6501 11 the the DT 29007 6501 12 eggs egg NNS 29007 6501 13 . . . 29007 6502 1 Arrowroot Arrowroot NNP 29007 6502 2 Custard Custard NNP 29007 6502 3 . . . 29007 6503 1 _ _ NNP 29007 6503 2 Ingredients_--1 Ingredients_--1 NNP 29007 6503 3 pint pint NN 29007 6503 4 of of IN 29007 6503 5 milk milk NN 29007 6503 6 . . . 29007 6504 1 1 1 CD 29007 6504 2 tablespoonful tablespoonful JJ 29007 6504 3 of of IN 29007 6504 4 arrowroot arrowroot NN 29007 6504 5 . . . 29007 6505 1 2 2 LS 29007 6505 2   _SP 29007 6505 3 oz oz UH 29007 6505 4 . . . 29007 6506 1 of of IN 29007 6506 2 castor castor NN 29007 6506 3 sugar sugar NN 29007 6506 4 . . . 29007 6507 1 The the DT 29007 6507 2 yolks yolk NNS 29007 6507 3 of of IN 29007 6507 4 2 2 CD 29007 6507 5 eggs egg NNS 29007 6507 6 . . . 29007 6508 1 Vanilla Vanilla NNP 29007 6508 2 or or CC 29007 6508 3 other other JJ 29007 6508 4 flavouring flavouring NN 29007 6508 5 . . . 29007 6509 1 _ _ NNP 29007 6509 2 Method._--Boil Method._--Boil NNP 29007 6509 3 the the DT 29007 6509 4 milk milk NN 29007 6509 5 with with IN 29007 6509 6 the the DT 29007 6509 7 sugar sugar NN 29007 6509 8 . . . 29007 6510 1 When when WRB 29007 6510 2 boiling boil VBG 29007 6510 3 , , , 29007 6510 4 pour pour VBP 29007 6510 5 in in IN 29007 6510 6 the the DT 29007 6510 7 arrowroot arrowroot NN 29007 6510 8 , , , 29007 6510 9 mixed mix VBN 29007 6510 10 very very RB 29007 6510 11 smoothly smoothly RB 29007 6510 12 with with IN 29007 6510 13 a a DT 29007 6510 14 little little JJ 29007 6510 15 cold cold JJ 29007 6510 16 milk milk NN 29007 6510 17 . . . 29007 6511 1 Stir stir VB 29007 6511 2 until until IN 29007 6511 3 it -PRON- PRP 29007 6511 4 boils boil VBZ 29007 6511 5 and and CC 29007 6511 6 thickens thicken NNS 29007 6511 7 . . . 29007 6512 1 Then then RB 29007 6512 2 remove remove VB 29007 6512 3 it -PRON- PRP 29007 6512 4 from from IN 29007 6512 5 the the DT 29007 6512 6 fire fire NN 29007 6512 7 , , , 29007 6512 8 beat beat VBN 29007 6512 9 in in IN 29007 6512 10 the the DT 29007 6512 11 yolks yolk NNS 29007 6512 12 and and CC 29007 6512 13 stir stir VB 29007 6512 14 until until IN 29007 6512 15 they -PRON- PRP 29007 6512 16 thicken thicken VBP 29007 6512 17 . . . 29007 6513 1 Plain Plain NNP 29007 6513 2 Trifle Trifle NNP 29007 6513 3 . . . 29007 6514 1 _ _ NNP 29007 6514 2 Ingredients_--A Ingredients_--A NNP 29007 6514 3 little little JJ 29007 6514 4 red red JJ 29007 6514 5 jam jam NN 29007 6514 6 . . . 29007 6515 1 5 5 CD 29007 6515 2 sponge sponge JJ 29007 6515 3 cakes cake NNS 29007 6515 4 . . . 29007 6516 1 1 1 CD 29007 6516 2   _SP 29007 6516 3 doz doz XX 29007 6516 4 . . . 29007 6517 1 ratafias ratafia NNS 29007 6517 2 . . . 29007 6518 1 1 1 CD 29007 6518 2 pint pint NN 29007 6518 3 of of IN 29007 6518 4 milk milk NN 29007 6518 5 . . . 29007 6519 1 The the DT 29007 6519 2 white white NN 29007 6519 3 of of IN 29007 6519 4 an an DT 29007 6519 5 egg egg NN 29007 6519 6 . . . 29007 6520 1 3 3 CD 29007 6520 2 eggs egg NNS 29007 6520 3 . . . 29007 6521 1 1 1 CD 29007 6521 2   _SP 29007 6521 3 oz oz UH 29007 6521 4 . . . 29007 6522 1 of of IN 29007 6522 2 castor castor NN 29007 6522 3 sugar sugar NN 29007 6522 4 . . . 29007 6523 1 _ _ NNP 29007 6523 2 Method._--Boil Method._--Boil NNP 29007 6523 3 the the DT 29007 6523 4 milk milk NN 29007 6523 5 with with IN 29007 6523 6 the the DT 29007 6523 7 sugar sugar NN 29007 6523 8 . . . 29007 6524 1 Beat beat VB 29007 6524 2 the the DT 29007 6524 3 eggs egg NNS 29007 6524 4 , , , 29007 6524 5 and and CC 29007 6524 6 stir stir VB 29007 6524 7 the the DT 29007 6524 8 milk milk NN 29007 6524 9 on on RP 29007 6524 10 to to IN 29007 6524 11 them -PRON- PRP 29007 6524 12 . . . 29007 6525 1 Strain strain VB 29007 6525 2 into into IN 29007 6525 3 a a DT 29007 6525 4 jug jug NN 29007 6525 5 . . . 29007 6526 1 Place place VB 29007 6526 2 the the DT 29007 6526 3 jug jug NN 29007 6526 4 in in IN 29007 6526 5 a a DT 29007 6526 6 saucepan saucepan NN 29007 6526 7 of of IN 29007 6526 8 boiling boiling NN 29007 6526 9 water water NN 29007 6526 10 , , , 29007 6526 11 and and CC 29007 6526 12 stir stir VB 29007 6526 13 until until IN 29007 6526 14 the the DT 29007 6526 15 custard custard NN 29007 6526 16 coats coat VBZ 29007 6526 17 the the DT 29007 6526 18 spoon spoon NN 29007 6526 19 . . . 29007 6527 1 Then then RB 29007 6527 2 let let VB 29007 6527 3 it -PRON- PRP 29007 6527 4 cool cool VB 29007 6527 5 , , , 29007 6527 6 stirring stir VBG 29007 6527 7 occasionally occasionally RB 29007 6527 8 . . . 29007 6528 1 Cut cut VB 29007 6528 2 the the DT 29007 6528 3 cakes cake NNS 29007 6528 4 in in IN 29007 6528 5 halves half NNS 29007 6528 6 ; ; : 29007 6528 7 spread spread VB 29007 6528 8 them -PRON- PRP 29007 6528 9 with with IN 29007 6528 10 jam jam NN 29007 6528 11 ; ; : 29007 6528 12 place place VB 29007 6528 13 them -PRON- PRP 29007 6528 14 on on IN 29007 6528 15 a a DT 29007 6528 16 dish dish NN 29007 6528 17 alternately alternately RB 29007 6528 18 with with IN 29007 6528 19 the the DT 29007 6528 20 ratafias ratafia NNS 29007 6528 21 . . . 29007 6529 1 Pour pour VB 29007 6529 2 the the DT 29007 6529 3 custard custard NN 29007 6529 4 over over IN 29007 6529 5 them -PRON- PRP 29007 6529 6 , , , 29007 6529 7 and and CC 29007 6529 8 set set VB 29007 6529 9 aside aside RB 29007 6529 10 until until IN 29007 6529 11 quite quite RB 29007 6529 12 cold cold JJ 29007 6529 13 . . . 29007 6530 1 Decorate decorate NN 29007 6530 2 with with IN 29007 6530 3 the the DT 29007 6530 4 white white NN 29007 6530 5 of of IN 29007 6530 6 egg egg NN 29007 6530 7 beaten beat VBN 29007 6530 8 stiffly stiffly RB 29007 6530 9 . . . 29007 6531 1 Boiled Boiled NNP 29007 6531 2 Custard Custard NNP 29007 6531 3 . . . 29007 6532 1 _ _ NNP 29007 6532 2 Ingredients_--¾ Ingredients_--¾ NNP 29007 6532 3 pint pint NN 29007 6532 4 of of IN 29007 6532 5 new new JJ 29007 6532 6 milk milk NN 29007 6532 7 . . . 29007 6533 1 Yolks yolk NNS 29007 6533 2 of of IN 29007 6533 3 5 5 CD 29007 6533 4 eggs egg NNS 29007 6533 5 . . . 29007 6534 1 3 3 CD 29007 6534 2 dessertspoonfuls dessertspoonful NNS 29007 6534 3 of of IN 29007 6534 4 castor castor NN 29007 6534 5 sugar sugar NN 29007 6534 6 . . . 29007 6535 1 A a DT 29007 6535 2 little little JJ 29007 6535 3 flavouring flavouring NN 29007 6535 4 of of IN 29007 6535 5 vanilla vanilla NN 29007 6535 6 , , , 29007 6535 7 lemon lemon NN 29007 6535 8 , , , 29007 6535 9 or or CC 29007 6535 10 almond almond NN 29007 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28 , , , 29007 6545 29 they -PRON- PRP 29007 6545 30 should should MD 29007 6545 31 be be VB 29007 6545 32 served serve VBN 29007 6545 33 directly directly RB 29007 6545 34 they -PRON- PRP 29007 6545 35 are be VBP 29007 6545 36 ready ready JJ 29007 6545 37 . . . 29007 6546 1 In in IN 29007 6546 2 making make VBG 29007 6546 3 a a DT 29007 6546 4 soufflée soufflée NN 29007 6546 5 , , , 29007 6546 6 be be VB 29007 6546 7 very very RB 29007 6546 8 careful careful JJ 29007 6546 9 to to TO 29007 6546 10 take take VB 29007 6546 11 _ _ NNP 29007 6546 12 exact exact JJ 29007 6546 13 _ _ NNP 29007 6546 14 measure measure NN 29007 6546 15 of of IN 29007 6546 16 the the DT 29007 6546 17 different different JJ 29007 6546 18 ingredients ingredient NNS 29007 6546 19 ; ; : 29007 6546 20 a a DT 29007 6546 21 little little JJ 29007 6546 22 too too RB 29007 6546 23 much much JJ 29007 6546 24 flour flour NN 29007 6546 25 , , , 29007 6546 26 or or CC 29007 6546 27 rather rather RB 29007 6546 28 too too RB 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be VBZ 29007 6549 24 the the DT 29007 6549 25 expansion expansion NN 29007 6549 26 of of IN 29007 6549 27 the the DT 29007 6549 28 air air NN 29007 6549 29 when when WRB 29007 6549 30 the the DT 29007 6549 31 soufflée soufflée NNP 29007 6549 32 is be VBZ 29007 6549 33 cooking cooking NN 29007 6549 34 which which WDT 29007 6549 35 makes make VBZ 29007 6549 36 it -PRON- PRP 29007 6549 37 light light JJ 29007 6549 38 . . . 29007 6550 1 If if IN 29007 6550 2 the the DT 29007 6550 3 whites white NNS 29007 6550 4 are be VBP 29007 6550 5 mixed mix VBN 29007 6550 6 heavily heavily RB 29007 6550 7 with with IN 29007 6550 8 the the DT 29007 6550 9 other other JJ 29007 6550 10 ingredients ingredient NNS 29007 6550 11 , , , 29007 6550 12 the the DT 29007 6550 13 air air NN 29007 6550 14 which which WDT 29007 6550 15 has have VBZ 29007 6550 16 been be VBN 29007 6550 17 whipped whip VBN 29007 6550 18 into into IN 29007 6550 19 them -PRON- PRP 29007 6550 20 is be VBZ 29007 6550 21 beaten beat VBN 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melted melted JJ 29007 6569 6 butter butter NN 29007 6569 7 , , , 29007 6569 8 and and CC 29007 6569 9 fasten fasten RB 29007 6569 10 it -PRON- PRP 29007 6569 11 round round IN 29007 6569 12 the the DT 29007 6569 13 top top NN 29007 6569 14 of of IN 29007 6569 15 the the DT 29007 6569 16 tin tin NN 29007 6569 17 , , , 29007 6569 18 letting let VBG 29007 6569 19 it -PRON- PRP 29007 6569 20 come come VB 29007 6569 21 nearly nearly RB 29007 6569 22 three three CD 29007 6569 23 inches inch NNS 29007 6569 24 above above IN 29007 6569 25 it -PRON- PRP 29007 6569 26 . . . 29007 6570 1 Melt melt VB 29007 6570 2 the the DT 29007 6570 3 butter butter NN 29007 6570 4 in in IN 29007 6570 5 a a DT 29007 6570 6 small small JJ 29007 6570 7 stewpan stewpan NN 29007 6570 8 . . . 29007 6571 1 Mix mix VB 29007 6571 2 in in IN 29007 6571 3 the the DT 29007 6571 4 flour flour NN 29007 6571 5 smoothly smoothly RB 29007 6571 6 . . . 29007 6572 1 Add add VB 29007 6572 2 the the DT 29007 6572 3 milk milk NN 29007 6572 4 , , , 29007 6572 5 and and CC 29007 6572 6 stir stir VB 29007 6572 7 and and CC 29007 6572 8 cook cook VB 29007 6572 9 well well RB 29007 6572 10 . . . 29007 6573 1 Mix mix VB 29007 6573 2 in in IN 29007 6573 3 the the DT 29007 6573 4 sugar sugar NN 29007 6573 5 , , , 29007 6573 6 and and CC 29007 6573 7 beat beat VBD 29007 6573 8 in in IN 29007 6573 9 the the DT 29007 6573 10 yolks yolk NNS 29007 6573 11 of of IN 29007 6573 12 three three CD 29007 6573 13 of of IN 29007 6573 14 the the DT 29007 6573 15 eggs egg NNS 29007 6573 16 , , , 29007 6573 17 one one CD 29007 6573 18 by by IN 29007 6573 19 one one CD 29007 6573 20 . . . 29007 6574 1 Add add VB 29007 6574 2 a a DT 29007 6574 3 little little JJ 29007 6574 4 flavouring flavouring NN 29007 6574 5 essence essence NN 29007 6574 6 . . . 29007 6575 1 Beat beat VB 29007 6575 2 the the DT 29007 6575 3 whites white NNS 29007 6575 4 of of IN 29007 6575 5 four four CD 29007 6575 6 eggs egg NNS 29007 6575 7 to to IN 29007 6575 8 a a DT 29007 6575 9 stiff stiff JJ 29007 6575 10 froth froth NN 29007 6575 11 , , , 29007 6575 12 and and CC 29007 6575 13 stir stir VB 29007 6575 14 them -PRON- PRP 29007 6575 15 in in RP 29007 6575 16 lightly lightly RB 29007 6575 17 . . . 29007 6576 1 Put put VB 29007 6576 2 the the DT 29007 6576 3 mixture mixture NN 29007 6576 4 at at IN 29007 6576 5 once once RB 29007 6576 6 into into IN 29007 6576 7 the the DT 29007 6576 8 tin tin NN 29007 6576 9 . . . 29007 6577 1 Cover cover VB 29007 6577 2 it -PRON- PRP 29007 6577 3 with with IN 29007 6577 4 buttered butter VBN 29007 6577 5 paper paper NN 29007 6577 6 , , , 29007 6577 7 and and CC 29007 6577 8 steam steam NN 29007 6577 9 carefully carefully RB 29007 6577 10 for for IN 29007 6577 11 half half PDT 29007 6577 12 an an DT 29007 6577 13 hour hour NN 29007 6577 14 . . . 29007 6578 1 When when WRB 29007 6578 2 done do VBN 29007 6578 3 , , , 29007 6578 4 it -PRON- PRP 29007 6578 5 will will MD 29007 6578 6 be be VB 29007 6578 7 firm firm JJ 29007 6578 8 in in IN 29007 6578 9 the the DT 29007 6578 10 middle middle NN 29007 6578 11 . . . 29007 6579 1 Turn turn VB 29007 6579 2 it -PRON- PRP 29007 6579 3 quickly quickly RB 29007 6579 4 on on IN 29007 6579 5 to to IN 29007 6579 6 a a DT 29007 6579 7 hot hot JJ 29007 6579 8 dish dish NN 29007 6579 9 , , , 29007 6579 10 and and CC 29007 6579 11 serve serve VB 29007 6579 12 at at IN 29007 6579 13 once once RB 29007 6579 14 , , , 29007 6579 15 with with IN 29007 6579 16 wine wine NN 29007 6579 17 sauce sauce NN 29007 6579 18 poured pour VBD 29007 6579 19 round round RB 29007 6579 20 it -PRON- PRP 29007 6579 21 ( ( -LRB- 29007 6579 22 _ _ NNP 29007 6579 23 see see VBP 29007 6579 24 _ _ NNP 29007 6579 25 Sauces Sauces NNPS 29007 6579 26 ) ) -RRB- 29007 6579 27 . . . 29007 6580 1 Cheese Cheese NNP 29007 6580 2 Fondu Fondu NNP 29007 6580 3 . . . 29007 6581 1 _ _ NNP 29007 6581 2 Ingredients_--1 Ingredients_--1 NNP 29007 6581 3   _SP 29007 6581 4 oz oz NNP 29007 6581 5 . . . 29007 6582 1 of of IN 29007 6582 2 butter butter NN 29007 6582 3 . . . 29007 6583 1 ½ ½ JJ 29007 6583 2   _SP 29007 6583 3 oz oz UH 29007 6583 4 . . . 29007 6584 1 of of IN 29007 6584 2 flour flour NN 29007 6584 3 . . . 29007 6585 1 ¼ ¼ NNP 29007 6585 2 pint pint NN 29007 6585 3 of of IN 29007 6585 4 milk milk NN 29007 6585 5 . . . 29007 6586 1 3 3 LS 29007 6586 2   _SP 29007 6586 3 oz oz UH 29007 6586 4 . . . 29007 6587 1 of of IN 29007 6587 2 grated grate VBN 29007 6587 3 Parmesan Parmesan NNP 29007 6587 4 cheese cheese NN 29007 6587 5 . . . 29007 6588 1 3 3 CD 29007 6588 2 eggs egg NNS 29007 6588 3 . . . 29007 6589 1 A a DT 29007 6589 2 little little JJ 29007 6589 3 pepper pepper NN 29007 6589 4 , , , 29007 6589 5 salt salt NN 29007 6589 6 , , , 29007 6589 7 and and CC 29007 6589 8 Cayenne Cayenne NNP 29007 6589 9 . . . 29007 6590 1 _ _ NNP 29007 6590 2 Method._--Prepare Method._--Prepare NNP 29007 6590 3 the the DT 29007 6590 4 tin tin NN 29007 6590 5 as as IN 29007 6590 6 for for IN 29007 6590 7 a a DT 29007 6590 8 steamed steamed JJ 29007 6590 9 soufflée soufflée NN 29007 6590 10 . . . 29007 6591 1 Melt melt VB 29007 6591 2 the the DT 29007 6591 3 butter butter NN 29007 6591 4 in in IN 29007 6591 5 a a DT 29007 6591 6 small small JJ 29007 6591 7 stewpan stewpan NN 29007 6591 8 . . . 29007 6592 1 Mix mix VB 29007 6592 2 in in IN 29007 6592 3 the the DT 29007 6592 4 flour flour NN 29007 6592 5 smoothly smoothly RB 29007 6592 6 , , , 29007 6592 7 add add VB 29007 6592 8 the the DT 29007 6592 9 milk milk NN 29007 6592 10 , , , 29007 6592 11 and and CC 29007 6592 12 stir stir VB 29007 6592 13 and and CC 29007 6592 14 cook cook VB 29007 6592 15 well well RB 29007 6592 16 . . . 29007 6593 1 Add add VB 29007 6593 2 the the DT 29007 6593 3 seasoning seasoning NN 29007 6593 4 , , , 29007 6593 5 and and CC 29007 6593 6 beat beat VBD 29007 6593 7 in in IN 29007 6593 8 the the DT 29007 6593 9 yolks yolk NNS 29007 6593 10 of of IN 29007 6593 11 two two CD 29007 6593 12 of of IN 29007 6593 13 the the DT 29007 6593 14 eggs egg NNS 29007 6593 15 . . . 29007 6594 1 Then then RB 29007 6594 2 mix mix VB 29007 6594 3 in in IN 29007 6594 4 the the DT 29007 6594 5 grated grate VBN 29007 6594 6 cheese cheese NN 29007 6594 7 . . . 29007 6595 1 Beat beat VB 29007 6595 2 the the DT 29007 6595 3 whites white NNS 29007 6595 4 of of IN 29007 6595 5 the the DT 29007 6595 6 three three CD 29007 6595 7 eggs egg NNS 29007 6595 8 to to IN 29007 6595 9 a a DT 29007 6595 10 stiff stiff JJ 29007 6595 11 froth froth NN 29007 6595 12 , , , 29007 6595 13 and and CC 29007 6595 14 stir stir VB 29007 6595 15 them -PRON- PRP 29007 6595 16 in in RP 29007 6595 17 lightly lightly RB 29007 6595 18 . . . 29007 6596 1 Put put VB 29007 6596 2 the the DT 29007 6596 3 mixture mixture NN 29007 6596 4 at at IN 29007 6596 5 once once RB 29007 6596 6 into into IN 29007 6596 7 the the DT 29007 6596 8 tin tin NN 29007 6596 9 , , , 29007 6596 10 and and CC 29007 6596 11 bake bake VB 29007 6596 12 for for IN 29007 6596 13 twenty twenty CD 29007 6596 14 - - HYPH 29007 6596 15 five five CD 29007 6596 16 or or CC 29007 6596 17 thirty thirty CD 29007 6596 18 minutes minute NNS 29007 6596 19 . . . 29007 6597 1 When when WRB 29007 6597 2 done do VBN 29007 6597 3 , , , 29007 6597 4 it -PRON- PRP 29007 6597 5 will will MD 29007 6597 6 be be VB 29007 6597 7 firm firm JJ 29007 6597 8 in in IN 29007 6597 9 the the DT 29007 6597 10 middle middle NN 29007 6597 11 . . . 29007 6598 1 Serve serve VB 29007 6598 2 in in IN 29007 6598 3 the the DT 29007 6598 4 tin tin NN 29007 6598 5 , , , 29007 6598 6 with with IN 29007 6598 7 a a DT 29007 6598 8 napkin napkin NN 29007 6598 9 folded fold VBN 29007 6598 10 round round IN 29007 6598 11 it -PRON- PRP 29007 6598 12 . . . 29007 6599 1 Omelet Omelet NNP 29007 6599 2 Soufflée Soufflée NNP 29007 6599 3 . . . 29007 6600 1 _ _ NNP 29007 6600 2 Ingredients_--2 Ingredients_--2 NNP 29007 6600 3 yolks yolk NNS 29007 6600 4 and and CC 29007 6600 5 3 3 CD 29007 6600 6 whites white NNS 29007 6600 7 of of IN 29007 6600 8 eggs egg NNS 29007 6600 9 . . . 29007 6601 1 1 1 CD 29007 6601 2 dessertspoonful dessertspoonful NN 29007 6601 3 of of IN 29007 6601 4 castor castor NN 29007 6601 5 sugar sugar NN 29007 6601 6 . . . 29007 6602 1 A a DT 29007 6602 2 little little JJ 29007 6602 3 flavouring flavouring NN 29007 6602 4 essence essence NN 29007 6602 5 . . . 29007 6603 1 _ _ NNP 29007 6603 2 Method._--Beat method._--beat CD 29007 6603 3 the the DT 29007 6603 4 yolks yolk NNS 29007 6603 5 in in IN 29007 6603 6 a a DT 29007 6603 7 basin basin NN 29007 6603 8 with with IN 29007 6603 9 the the DT 29007 6603 10 sugar sugar NN 29007 6603 11 , , , 29007 6603 12 and and CC 29007 6603 13 add add VB 29007 6603 14 the the DT 29007 6603 15 essence essence NN 29007 6603 16 . . . 29007 6604 1 Whip whip VB 29007 6604 2 up up RP 29007 6604 3 the the DT 29007 6604 4 whites white NNS 29007 6604 5 as as RB 29007 6604 6 stiffly stiffly RB 29007 6604 7 as as IN 29007 6604 8 possible possible JJ 29007 6604 9 , , , 29007 6604 10 and and CC 29007 6604 11 mix mix VB 29007 6604 12 them -PRON- PRP 29007 6604 13 lightly lightly RB 29007 6604 14 with with IN 29007 6604 15 the the DT 29007 6604 16 yolks yolk NNS 29007 6604 17 . . . 29007 6605 1 Pour pour VB 29007 6605 2 the the DT 29007 6605 3 mixture mixture NN 29007 6605 4 into into IN 29007 6605 5 a a DT 29007 6605 6 well well RB 29007 6605 7 - - HYPH 29007 6605 8 greased grease VBN 29007 6605 9 omelet omelet NN 29007 6605 10 - - HYPH 29007 6605 11 pan pan NN 29007 6605 12 , , , 29007 6605 13 and and CC 29007 6605 14 put put VBD 29007 6605 15 it -PRON- PRP 29007 6605 16 into into IN 29007 6605 17 a a DT 29007 6605 18 brisk brisk JJ 29007 6605 19 oven oven NN 29007 6605 20 for for IN 29007 6605 21 about about RB 29007 6605 22 three three CD 29007 6605 23 minutes minute NNS 29007 6605 24 , , , 29007 6605 25 until until IN 29007 6605 26 of of IN 29007 6605 27 a a DT 29007 6605 28 pale pale JJ 29007 6605 29 - - HYPH 29007 6605 30 brown brown JJ 29007 6605 31 colour colour NN 29007 6605 32 . . . 29007 6606 1 Turn turn VB 29007 6606 2 it -PRON- PRP 29007 6606 3 on on RP 29007 6606 4 to to IN 29007 6606 5 a a DT 29007 6606 6 hot hot JJ 29007 6606 7 dish dish NN 29007 6606 8 . . . 29007 6607 1 Fold fold VB 29007 6607 2 it -PRON- PRP 29007 6607 3 over over RP 29007 6607 4 and and CC 29007 6607 5 serve serve VB 29007 6607 6 quickly quickly RB 29007 6607 7 . . . 29007 6608 1 A a DT 29007 6608 2 Savoury Savoury NNP 29007 6608 3 Omelet Omelet NNP 29007 6608 4 Soufflée Soufflée NNP 29007 6608 5 . . . 29007 6609 1 May May MD 29007 6609 2 be be VB 29007 6609 3 made make VBN 29007 6609 4 by by IN 29007 6609 5 omitting omit VBG 29007 6609 6 the the DT 29007 6609 7 flavouring flavour VBG 29007 6609 8 essence essence NN 29007 6609 9 , , , 29007 6609 10 and and CC 29007 6609 11 substituting substitute VBG 29007 6609 12 pepper pepper NN 29007 6609 13 and and CC 29007 6609 14 salt salt NN 29007 6609 15 for for IN 29007 6609 16 the the DT 29007 6609 17 sugar sugar NN 29007 6609 18 . . . 29007 6610 1 The the DT 29007 6610 2 omelet omelet NN 29007 6610 3 should should MD 29007 6610 4 then then RB 29007 6610 5 be be VB 29007 6610 6 served serve VBN 29007 6610 7 with with IN 29007 6610 8 a a DT 29007 6610 9 rich rich JJ 29007 6610 10 gravy gravy NN 29007 6610 11 poured pour VBD 29007 6610 12 round round RB 29007 6610 13 it -PRON- PRP 29007 6610 14 . . . 29007 6611 1 Cheese Cheese NNP 29007 6611 2 Ramequins Ramequins NNP 29007 6611 3 . . . 29007 6612 1 Make make VB 29007 6612 2 a a DT 29007 6612 3 mixture mixture NN 29007 6612 4 as as IN 29007 6612 5 directed direct VBN 29007 6612 6 for for IN 29007 6612 7 Cheese Cheese NNP 29007 6612 8 Fondu Fondu NNP 29007 6612 9 . . . 29007 6613 1 Partly partly RB 29007 6613 2 fill fill VBP 29007 6613 3 little little JJ 29007 6613 4 ramequin ramequin NN 29007 6613 5 cases case NNS 29007 6613 6 with with IN 29007 6613 7 it -PRON- PRP 29007 6613 8 , , , 29007 6613 9 and and CC 29007 6613 10 bake bake VB 29007 6613 11 in in RP 29007 6613 12 a a DT 29007 6613 13 quick quick JJ 29007 6613 14 oven oven NN 29007 6613 15 for for IN 29007 6613 16 a a DT 29007 6613 17 few few JJ 29007 6613 18 minutes minute NNS 29007 6613 19 . . . 29007 6614 1 Batter batter NN 29007 6614 2 for for IN 29007 6614 3 Fritters Fritters NNP 29007 6614 4 ( ( -LRB- 29007 6614 5 Kromesky Kromesky NNP 29007 6614 6 ) ) -RRB- 29007 6614 7 . . . 29007 6615 1 _ _ NNP 29007 6615 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 6615 3   _SP 29007 6615 4 lb lb XX 29007 6615 5 . . . 29007 6616 1 of of IN 29007 6616 2 flour flour NN 29007 6616 3 . . . 29007 6617 1 1 1 CD 29007 6617 2 tablespoonful tablespoonful JJ 29007 6617 3 of of IN 29007 6617 4 oiled oiled JJ 29007 6617 5 butter butter NN 29007 6617 6 or or CC 29007 6617 7 salad salad NN 29007 6617 8 oil oil NN 29007 6617 9 . . . 29007 6618 1 1 1 CD 29007 6618 2 gill gill NN 29007 6618 3 of of IN 29007 6618 4 tepid tepid NN 29007 6618 5 water water NN 29007 6618 6 . . . 29007 6619 1 The the DT 29007 6619 2 white white NN 29007 6619 3 of of IN 29007 6619 4 1 1 CD 29007 6619 5 egg egg NN 29007 6619 6 , , , 29007 6619 7 beaten beat VBN 29007 6619 8 to to IN 29007 6619 9 a a DT 29007 6619 10 stiff stiff JJ 29007 6619 11 froth froth NN 29007 6619 12 . . . 29007 6620 1 If if IN 29007 6620 2 for for IN 29007 6620 3 _ _ NNP 29007 6620 4 sweet sweet JJ 29007 6620 5 _ _ NNP 29007 6620 6 fritters fritter NNS 29007 6620 7 , , , 29007 6620 8 castor castor NN 29007 6620 9 sugar sugar NN 29007 6620 10 to to TO 29007 6620 11 taste taste VB 29007 6620 12 . . . 29007 6621 1 _ _ NNP 29007 6621 2 Method._--Put Method._--Put NNP 29007 6621 3 the the DT 29007 6621 4 flour flour NN 29007 6621 5 into into IN 29007 6621 6 a a DT 29007 6621 7 basin basin NN 29007 6621 8 . . . 29007 6622 1 Make make VB 29007 6622 2 a a DT 29007 6622 3 hole hole NN 29007 6622 4 in in IN 29007 6622 5 the the DT 29007 6622 6 middle middle NN 29007 6622 7 , , , 29007 6622 8 and and CC 29007 6622 9 put put VBD 29007 6622 10 in in IN 29007 6622 11 the the DT 29007 6622 12 oil oil NN 29007 6622 13 . . . 29007 6623 1 Stir stir VB 29007 6623 2 smoothly smoothly RB 29007 6623 3 , , , 29007 6623 4 adding add VBG 29007 6623 5 the the DT 29007 6623 6 water water NN 29007 6623 7 by by IN 29007 6623 8 degrees degree NNS 29007 6623 9 . . . 29007 6624 1 Beat beat VB 29007 6624 2 until until IN 29007 6624 3 quite quite RB 29007 6624 4 smooth smooth JJ 29007 6624 5 . . . 29007 6625 1 Then then RB 29007 6625 2 add add VB 29007 6625 3 the the DT 29007 6625 4 beaten beat VBN 29007 6625 5 white white JJ 29007 6625 6 , , , 29007 6625 7 stirring stir VBG 29007 6625 8 it -PRON- PRP 29007 6625 9 in in RP 29007 6625 10 lightly lightly RB 29007 6625 11 . . . 29007 6626 1 Apple Apple NNP 29007 6626 2 Fritters Fritters NNPS 29007 6626 3 . . . 29007 6627 1 Pare pare VB 29007 6627 2 some some DT 29007 6627 3 nice nice JJ 29007 6627 4 apples apple NNS 29007 6627 5 . . . 29007 6628 1 Cut cut VB 29007 6628 2 them -PRON- PRP 29007 6628 3 into into IN 29007 6628 4 slices slice NNS 29007 6628 5 about about IN 29007 6628 6 a a DT 29007 6628 7 quarter quarter NN 29007 6628 8 of of IN 29007 6628 9 an an DT 29007 6628 10 inch inch NN 29007 6628 11 thick thick JJ 29007 6628 12 , , , 29007 6628 13 and and CC 29007 6628 14 stamp stamp VB 29007 6628 15 out out RP 29007 6628 16 the the DT 29007 6628 17 core core NN 29007 6628 18 with with IN 29007 6628 19 a a DT 29007 6628 20 round round JJ 29007 6628 21 cutter cutter NN 29007 6628 22 . . . 29007 6629 1 Lay lay VB 29007 6629 2 the the DT 29007 6629 3 rings ring NNS 29007 6629 4 in in IN 29007 6629 5 the the DT 29007 6629 6 batter batter NN 29007 6629 7 , , , 29007 6629 8 and and CC 29007 6629 9 cover cover VB 29007 6629 10 them -PRON- PRP 29007 6629 11 well well RB 29007 6629 12 with with IN 29007 6629 13 it -PRON- PRP 29007 6629 14 . . . 29007 6630 1 Lift lift VB 29007 6630 2 them -PRON- PRP 29007 6630 3 out out RP 29007 6630 4 with with IN 29007 6630 5 a a DT 29007 6630 6 skewer skewer NN 29007 6630 7 , , , 29007 6630 8 and and CC 29007 6630 9 drop drop VB 29007 6630 10 them -PRON- PRP 29007 6630 11 into into IN 29007 6630 12 hot hot JJ 29007 6630 13 fat fat NN 29007 6630 14 ( ( -LRB- 29007 6630 15 _ _ NNP 29007 6630 16 see see VBP 29007 6630 17 _ _ NNP 29007 6630 18 French French NNP 29007 6630 19 Frying Frying NNP 29007 6630 20 ) ) -RRB- 29007 6630 21 . . . 29007 6631 1 When when WRB 29007 6631 2 lightly lightly RB 29007 6631 3 browned brown VBN 29007 6631 4 on on IN 29007 6631 5 one one CD 29007 6631 6 side side NN 29007 6631 7 , , , 29007 6631 8 turn turn VB 29007 6631 9 them -PRON- PRP 29007 6631 10 on on RP 29007 6631 11 to to IN 29007 6631 12 the the DT 29007 6631 13 other other JJ 29007 6631 14 . . . 29007 6632 1 Drain drain VB 29007 6632 2 them -PRON- PRP 29007 6632 3 on on IN 29007 6632 4 kitchen kitchen NN 29007 6632 5 paper paper NN 29007 6632 6 . . . 29007 6633 1 Dish dish VB 29007 6633 2 on on IN 29007 6633 3 a a DT 29007 6633 4 folded fold VBN 29007 6633 5 napkin napkin NNP 29007 6633 6 , , , 29007 6633 7 with with IN 29007 6633 8 castor castor NN 29007 6633 9 sugar sugar NN 29007 6633 10 dusted dust VBN 29007 6633 11 over over IN 29007 6633 12 them -PRON- PRP 29007 6633 13 . . . 29007 6634 1 A a DT 29007 6634 2 Small Small NNP 29007 6634 3 Savoury Savoury NNP 29007 6634 4 Omelet Omelet NNP 29007 6634 5 . . . 29007 6635 1 _ _ NNP 29007 6635 2 Ingredients_--2 Ingredients_--2 NNP 29007 6635 3 or or CC 29007 6635 4 3 3 CD 29007 6635 5 eggs egg NNS 29007 6635 6 . . . 29007 6636 1 1 1 CD 29007 6636 2 dessertspoonful dessertspoonful NN 29007 6636 3 of of IN 29007 6636 4 finely finely RB 29007 6636 5 - - HYPH 29007 6636 6 chopped chop VBN 29007 6636 7 parsley parsley NN 29007 6636 8 . . . 29007 6637 1 1 1 CD 29007 6637 2   _SP 29007 6637 3 oz oz UH 29007 6637 4 . . . 29007 6638 1 of of IN 29007 6638 2 butter butter NN 29007 6638 3 . . . 29007 6639 1 Pepper pepper NN 29007 6639 2 and and CC 29007 6639 3 salt salt NN 29007 6639 4 . . . 29007 6640 1 _ _ NNP 29007 6640 2 Method._--Break method._--break CD 29007 6640 3 the the DT 29007 6640 4 eggs egg NNS 29007 6640 5 into into IN 29007 6640 6 a a DT 29007 6640 7 basin basin NN 29007 6640 8 . . . 29007 6641 1 Add add VB 29007 6641 2 to to IN 29007 6641 3 them -PRON- PRP 29007 6641 4 the the DT 29007 6641 5 parsley parsley NN 29007 6641 6 , , , 29007 6641 7 pepper pepper NN 29007 6641 8 , , , 29007 6641 9 and and CC 29007 6641 10 salt salt NN 29007 6641 11 . . . 29007 6642 1 Melt melt VB 29007 6642 2 the the DT 29007 6642 3 butter butter NN 29007 6642 4 in in IN 29007 6642 5 a a DT 29007 6642 6 small small JJ 29007 6642 7 omelet omelet NN 29007 6642 8 - - HYPH 29007 6642 9 pan pan NN 29007 6642 10 . . . 29007 6643 1 Beat beat VB 29007 6643 2 the the DT 29007 6643 3 eggs egg NNS 29007 6643 4 very very RB 29007 6643 5 lightly lightly RB 29007 6643 6 , , , 29007 6643 7 and and CC 29007 6643 8 pour pour VB 29007 6643 9 them -PRON- PRP 29007 6643 10 into into IN 29007 6643 11 the the DT 29007 6643 12 pan pan NN 29007 6643 13 . . . 29007 6644 1 Shake shake VB 29007 6644 2 and and CC 29007 6644 3 stir stir VB 29007 6644 4 the the DT 29007 6644 5 mixture mixture NN 29007 6644 6 vigorously vigorously RB 29007 6644 7 until until IN 29007 6644 8 it -PRON- PRP 29007 6644 9 begins begin VBZ 29007 6644 10 to to TO 29007 6644 11 set set VB 29007 6644 12 . . . 29007 6645 1 When when WRB 29007 6645 2 some some DT 29007 6645 3 of of IN 29007 6645 4 the the DT 29007 6645 5 egg egg NN 29007 6645 6 is be VBZ 29007 6645 7 set set VBN 29007 6645 8 and and CC 29007 6645 9 the the DT 29007 6645 10 other other JJ 29007 6645 11 still still RB 29007 6645 12 liquid liquid NN 29007 6645 13 , , , 29007 6645 14 tilt tilt VBP 29007 6645 15 the the DT 29007 6645 16 pan pan NN 29007 6645 17 , , , 29007 6645 18 and and CC 29007 6645 19 draw draw VB 29007 6645 20 the the DT 29007 6645 21 egg egg NN 29007 6645 22 quickly quickly RB 29007 6645 23 to to IN 29007 6645 24 the the DT 29007 6645 25 one one CD 29007 6645 26 side side NN 29007 6645 27 of of IN 29007 6645 28 it -PRON- PRP 29007 6645 29 . . . 29007 6646 1 Leave leave VB 29007 6646 2 it -PRON- PRP 29007 6646 3 there there RB 29007 6646 4 to to TO 29007 6646 5 set set VB 29007 6646 6 for for IN 29007 6646 7 two two CD 29007 6646 8 or or CC 29007 6646 9 three three CD 29007 6646 10 seconds second NNS 29007 6646 11 ; ; : 29007 6646 12 then then RB 29007 6646 13 tilt tilt VB 29007 6646 14 the the DT 29007 6646 15 pan pan NN 29007 6646 16 again again RB 29007 6646 17 and and CC 29007 6646 18 fold fold VB 29007 6646 19 the the DT 29007 6646 20 omelet omelet NN 29007 6646 21 , , , 29007 6646 22 quickly quickly RB 29007 6646 23 drawing draw VBG 29007 6646 24 it -PRON- PRP 29007 6646 25 to to IN 29007 6646 26 the the DT 29007 6646 27 other other JJ 29007 6646 28 side side NN 29007 6646 29 of of IN 29007 6646 30 the the DT 29007 6646 31 pan pan NN 29007 6646 32 . . . 29007 6647 1 As as RB 29007 6647 2 soon soon RB 29007 6647 3 as as IN 29007 6647 4 the the DT 29007 6647 5 outside outside NN 29007 6647 6 is be VBZ 29007 6647 7 set set VBN 29007 6647 8 , , , 29007 6647 9 turn turn VB 29007 6647 10 it -PRON- PRP 29007 6647 11 on on IN 29007 6647 12 a a DT 29007 6647 13 hot hot JJ 29007 6647 14 dish dish NN 29007 6647 15 and and CC 29007 6647 16 serve serve VB 29007 6647 17 immediately immediately RB 29007 6647 18 . . . 29007 6648 1 To to TO 29007 6648 2 make make VB 29007 6648 3 an an DT 29007 6648 4 omelet omelet NN 29007 6648 5 successfully successfully RB 29007 6648 6 , , , 29007 6648 7 a a DT 29007 6648 8 _ _ NNP 29007 6648 9 very very RB 29007 6648 10 _ _ NNP 29007 6648 11 quick quick JJ 29007 6648 12 fire fire NN 29007 6648 13 is be VBZ 29007 6648 14 necessary necessary JJ 29007 6648 15 ; ; : 29007 6648 16 an an DT 29007 6648 17 omelet omelet NN 29007 6648 18 should should MD 29007 6648 19 not not RB 29007 6648 20 take take VB 29007 6648 21 more more JJR 29007 6648 22 than than IN 29007 6648 23 three three CD 29007 6648 24 minutes minute NNS 29007 6648 25 to to TO 29007 6648 26 cook cook VB 29007 6648 27 . . . 29007 6649 1 Larger large JJR 29007 6649 2 omelets omelet NNS 29007 6649 3 are be VBP 29007 6649 4 made make VBN 29007 6649 5 by by IN 29007 6649 6 using use VBG 29007 6649 7 more more JJR 29007 6649 8 eggs egg NNS 29007 6649 9 and and CC 29007 6649 10 butter butter NN 29007 6649 11 and and CC 29007 6649 12 parsley parsley NN 29007 6649 13 in in IN 29007 6649 14 proportion proportion NN 29007 6649 15 . . . 29007 6650 1 Chopped chop VBN 29007 6650 2 cooked cooked JJ 29007 6650 3 ham ham NN 29007 6650 4 and and CC 29007 6650 5 kidney kidney NN 29007 6650 6 may may MD 29007 6650 7 be be VB 29007 6650 8 added add VBN 29007 6650 9 to to IN 29007 6650 10 a a DT 29007 6650 11 savoury savoury NN 29007 6650 12 omelet omelet NN 29007 6650 13 ; ; : 29007 6650 14 also also RB 29007 6650 15 mushrooms mushroom NNS 29007 6650 16 and and CC 29007 6650 17 shalots shalot NNS 29007 6650 18 . . . 29007 6651 1 The the DT 29007 6651 2 latter latter JJ 29007 6651 3 should should MD 29007 6651 4 be be VB 29007 6651 5 finely finely RB 29007 6651 6 chopped chop VBN 29007 6651 7 , , , 29007 6651 8 and and CC 29007 6651 9 fried fry VBN 29007 6651 10 in in IN 29007 6651 11 a a DT 29007 6651 12 little little JJ 29007 6651 13 butter butter NN 29007 6651 14 before before IN 29007 6651 15 they -PRON- PRP 29007 6651 16 are be VBP 29007 6651 17 used use VBN 29007 6651 18 . . . 29007 6652 1 A a DT 29007 6652 2 cheese cheese NN 29007 6652 3 omelet omelet NN 29007 6652 4 is be VBZ 29007 6652 5 made make VBN 29007 6652 6 by by IN 29007 6652 7 adding add VBG 29007 6652 8 grated grate VBN 29007 6652 9 Parmesan Parmesan NNP 29007 6652 10 or or CC 29007 6652 11 other other JJ 29007 6652 12 cheese cheese NN 29007 6652 13 to to IN 29007 6652 14 the the DT 29007 6652 15 mixture mixture NN 29007 6652 16 . . . 29007 6653 1 INVALID INVALID NNP 29007 6653 2 COOKERY COOKERY NNP 29007 6653 3 . . . 29007 6654 1 Much much JJ 29007 6654 2 attention attention NN 29007 6654 3 should should MD 29007 6654 4 be be VB 29007 6654 5 paid pay VBN 29007 6654 6 to to IN 29007 6654 7 this this DT 29007 6654 8 branch branch NN 29007 6654 9 of of IN 29007 6654 10 cookery cookery NN 29007 6654 11 . . . 29007 6655 1 The the DT 29007 6655 2 recovery recovery NN 29007 6655 3 of of IN 29007 6655 4 many many JJ 29007 6655 5 sick sick JJ 29007 6655 6 people people NNS 29007 6655 7 depends depend VBZ 29007 6655 8 , , , 29007 6655 9 to to IN 29007 6655 10 a a DT 29007 6655 11 great great JJ 29007 6655 12 extent extent NN 29007 6655 13 , , , 29007 6655 14 on on IN 29007 6655 15 their -PRON- PRP$ 29007 6655 16 being be VBG 29007 6655 17 able able JJ 29007 6655 18 to to TO 29007 6655 19 take take VB 29007 6655 20 a a DT 29007 6655 21 proper proper JJ 29007 6655 22 amount amount NN 29007 6655 23 of of IN 29007 6655 24 nourishment nourishment NN 29007 6655 25 . . . 29007 6656 1 This this DT 29007 6656 2 they -PRON- PRP 29007 6656 3 will will MD 29007 6656 4 not not RB 29007 6656 5 be be VB 29007 6656 6 likely likely JJ 29007 6656 7 to to TO 29007 6656 8 do do VB 29007 6656 9 , , , 29007 6656 10 unless unless IN 29007 6656 11 the the DT 29007 6656 12 food food NN 29007 6656 13 is be VBZ 29007 6656 14 well well RB 29007 6656 15 cooked cooked JJ 29007 6656 16 , , , 29007 6656 17 and and CC 29007 6656 18 nicely nicely RB 29007 6656 19 served serve VBD 29007 6656 20 . . . 29007 6657 1 Everything everything NN 29007 6657 2 , , , 29007 6657 3 for for IN 29007 6657 4 an an DT 29007 6657 5 invalid invalid JJ 29007 6657 6 , , , 29007 6657 7 should should MD 29007 6657 8 be be VB 29007 6657 9 dressed dress VBN 29007 6657 10 plainly plainly RB 29007 6657 11 , , , 29007 6657 12 and and CC 29007 6657 13 _ _ NNP 29007 6657 14 well well RB 29007 6657 15 cooked cook VBD 29007 6657 16 _ _ NNP 29007 6657 17 . . . 29007 6658 1 Highly highly RB 29007 6658 2 seasoned season VBN 29007 6658 3 meat meat NN 29007 6658 4 , , , 29007 6658 5 rich rich JJ 29007 6658 6 gravies gravy NNS 29007 6658 7 , , , 29007 6658 8 sauces sauce NNS 29007 6658 9 , , , 29007 6658 10 puddings pudding NNS 29007 6658 11 , , , 29007 6658 12 & & CC 29007 6658 13 c. c. NNP 29007 6658 14 , , , 29007 6658 15 should should MD 29007 6658 16 be be VB 29007 6658 17 avoided avoid VBN 29007 6658 18 . . . 29007 6659 1 The the DT 29007 6659 2 digestive digestive JJ 29007 6659 3 organs organ NNS 29007 6659 4 are be VBP 29007 6659 5 weakened weaken VBN 29007 6659 6 by by IN 29007 6659 7 illness illness NN 29007 6659 8 , , , 29007 6659 9 and and CC 29007 6659 10 should should MD 29007 6659 11 not not RB 29007 6659 12 be be VB 29007 6659 13 unduly unduly RB 29007 6659 14 taxed tax VBN 29007 6659 15 . . . 29007 6660 1 All all DT 29007 6660 2 meals meal NNS 29007 6660 3 should should MD 29007 6660 4 be be VB 29007 6660 5 served serve VBN 29007 6660 6 punctually punctually RB 29007 6660 7 ; ; : 29007 6660 8 carelessness carelessness NN 29007 6660 9 in in IN 29007 6660 10 this this DT 29007 6660 11 respect respect NN 29007 6660 12 has have VBZ 29007 6660 13 often often RB 29007 6660 14 been be VBN 29007 6660 15 the the DT 29007 6660 16 cause cause NN 29007 6660 17 of of IN 29007 6660 18 great great JJ 29007 6660 19 exhaustion exhaustion NN 29007 6660 20 . . . 29007 6661 1 A a DT 29007 6661 2 good good JJ 29007 6661 3 nurse nurse NN 29007 6661 4 ought ought MD 29007 6661 5 to to TO 29007 6661 6 watch watch VB 29007 6661 7 her -PRON- PRP$ 29007 6661 8 patients patient NNS 29007 6661 9 carefully carefully RB 29007 6661 10 , , , 29007 6661 11 and and CC 29007 6661 12 never never RB 29007 6661 13 allow allow VB 29007 6661 14 their -PRON- PRP$ 29007 6661 15 strength strength NN 29007 6661 16 to to TO 29007 6661 17 sink sink VB 29007 6661 18 for for IN 29007 6661 19 want want NN 29007 6661 20 of of IN 29007 6661 21 nourishment nourishment NN 29007 6661 22 at at IN 29007 6661 23 the the DT 29007 6661 24 right right JJ 29007 6661 25 time time NN 29007 6661 26 . . . 29007 6662 1 It -PRON- PRP 29007 6662 2 is be VBZ 29007 6662 3 not not RB 29007 6662 4 wise wise JJ 29007 6662 5 to to TO 29007 6662 6 prepare prepare VB 29007 6662 7 too too RB 29007 6662 8 large large JJ 29007 6662 9 a a DT 29007 6662 10 quantity quantity NN 29007 6662 11 of of IN 29007 6662 12 anything anything NN 29007 6662 13 at at IN 29007 6662 14 one one CD 29007 6662 15 time time NN 29007 6662 16 ; ; : 29007 6662 17 an an DT 29007 6662 18 invalid invalid NNP 29007 6662 19 's 's POS 29007 6662 20 appetite appetite NN 29007 6662 21 is be VBZ 29007 6662 22 generally generally RB 29007 6662 23 very very RB 29007 6662 24 variable variable JJ 29007 6662 25 . . . 29007 6663 1 All all DT 29007 6663 2 fat fat NN 29007 6663 3 should should MD 29007 6663 4 be be VB 29007 6663 5 carefully carefully RB 29007 6663 6 removed remove VBN 29007 6663 7 from from IN 29007 6663 8 beef beef NN 29007 6663 9 - - HYPH 29007 6663 10 tea tea NN 29007 6663 11 and and CC 29007 6663 12 broth broth NN 29007 6663 13 before before IN 29007 6663 14 they -PRON- PRP 29007 6663 15 are be VBP 29007 6663 16 served serve VBN 29007 6663 17 . . . 29007 6664 1 This this DT 29007 6664 2 can can MD 29007 6664 3 be be VB 29007 6664 4 best well RBS 29007 6664 5 done do VBN 29007 6664 6 when when WRB 29007 6664 7 they -PRON- PRP 29007 6664 8 are be VBP 29007 6664 9 cold cold JJ 29007 6664 10 . . . 29007 6665 1 Great great JJ 29007 6665 2 care care NN 29007 6665 3 should should MD 29007 6665 4 be be VB 29007 6665 5 taken take VBN 29007 6665 6 to to TO 29007 6665 7 make make VB 29007 6665 8 everything everything NN 29007 6665 9 look look VB 29007 6665 10 as as RB 29007 6665 11 tempting tempting JJ 29007 6665 12 as as IN 29007 6665 13 possible possible JJ 29007 6665 14 . . . 29007 6666 1 The the DT 29007 6666 2 tray tray NN 29007 6666 3 - - HYPH 29007 6666 4 cloths cloth NNS 29007 6666 5 used use VBN 29007 6666 6 , , , 29007 6666 7 glass glass NN 29007 6666 8 , , , 29007 6666 9 silver silver NN 29007 6666 10 , , , 29007 6666 11 & & CC 29007 6666 12 c. c. NNP 29007 6666 13 , , , 29007 6666 14 should should MD 29007 6666 15 be be VB 29007 6666 16 spotlessly spotlessly RB 29007 6666 17 clean clean JJ 29007 6666 18 , , , 29007 6666 19 and and CC 29007 6666 20 bright bright RB 29007 6666 21 - - HYPH 29007 6666 22 looking looking JJ 29007 6666 23 . . . 29007 6667 1 Raw raw JJ 29007 6667 2 - - HYPH 29007 6667 3 beef beef NN 29007 6667 4 Tea tea NN 29007 6667 5 . . . 29007 6668 1 _ _ NNP 29007 6668 2 Ingredients_--Equal Ingredients_--Equal NNP 29007 6668 3 quantities quantity NNS 29007 6668 4 in in IN 29007 6668 5 weight weight NN 29007 6668 6 of of IN 29007 6668 7 beef beef NN 29007 6668 8 and and CC 29007 6668 9 cold cold JJ 29007 6668 10 water water NN 29007 6668 11 . . . 29007 6669 1 _ _ NNP 29007 6669 2 Method._--Scrape method._--scrape CD 29007 6669 3 the the DT 29007 6669 4 beef beef NN 29007 6669 5 very very RB 29007 6669 6 finely finely RB 29007 6669 7 , , , 29007 6669 8 and and CC 29007 6669 9 remove remove VB 29007 6669 10 the the DT 29007 6669 11 fat fat NN 29007 6669 12 . . . 29007 6670 1 Soak soak VB 29007 6670 2 the the DT 29007 6670 3 beef beef NN 29007 6670 4 in in IN 29007 6670 5 the the DT 29007 6670 6 water water NN 29007 6670 7 for for IN 29007 6670 8 about about RB 29007 6670 9 half half PDT 29007 6670 10 an an DT 29007 6670 11 hour hour NN 29007 6670 12 , , , 29007 6670 13 moving move VBG 29007 6670 14 it -PRON- PRP 29007 6670 15 occasionally occasionally RB 29007 6670 16 with with IN 29007 6670 17 a a DT 29007 6670 18 fork fork NN 29007 6670 19 . . . 29007 6671 1 When when WRB 29007 6671 2 the the DT 29007 6671 3 juices juice NNS 29007 6671 4 of of IN 29007 6671 5 the the DT 29007 6671 6 meat meat NN 29007 6671 7 are be VBP 29007 6671 8 drawn draw VBN 29007 6671 9 into into IN 29007 6671 10 the the DT 29007 6671 11 water water NN 29007 6671 12 , , , 29007 6671 13 and and CC 29007 6671 14 it -PRON- PRP 29007 6671 15 has have VBZ 29007 6671 16 become become VBN 29007 6671 17 a a DT 29007 6671 18 deep deep JJ 29007 6671 19 - - HYPH 29007 6671 20 red red JJ 29007 6671 21 colour colour NN 29007 6671 22 , , , 29007 6671 23 it -PRON- PRP 29007 6671 24 is be VBZ 29007 6671 25 ready ready JJ 29007 6671 26 for for IN 29007 6671 27 use use NN 29007 6671 28 and and CC 29007 6671 29 should should MD 29007 6671 30 be be VB 29007 6671 31 strained strain VBN 29007 6671 32 . . . 29007 6672 1 This this DT 29007 6672 2 tea tea NN 29007 6672 3 is be VBZ 29007 6672 4 better well RBR 29007 6672 5 made make VBN 29007 6672 6 from from IN 29007 6672 7 rump rump JJ 29007 6672 8 or or CC 29007 6672 9 beef beef NN 29007 6672 10 steak steak NN 29007 6672 11 . . . 29007 6673 1 Do do VBP 29007 6673 2 not not RB 29007 6673 3 make make VB 29007 6673 4 too too RB 29007 6673 5 much much JJ 29007 6673 6 at at IN 29007 6673 7 one one CD 29007 6673 8 time time NN 29007 6673 9 . . . 29007 6674 1 In in IN 29007 6674 2 hot hot JJ 29007 6674 3 weather weather NN 29007 6674 4 two two CD 29007 6674 5 ounces ounce NNS 29007 6674 6 or or CC 29007 6674 7 a a DT 29007 6674 8 quarter quarter NN 29007 6674 9 of of IN 29007 6674 10 a a DT 29007 6674 11 pound pound NN 29007 6674 12 of of IN 29007 6674 13 meat meat NN 29007 6674 14 will will MD 29007 6674 15 be be VB 29007 6674 16 quite quite RB 29007 6674 17 sufficient sufficient JJ 29007 6674 18 . . . 29007 6675 1 Be be VB 29007 6675 2 careful careful JJ 29007 6675 3 that that IN 29007 6675 4 the the DT 29007 6675 5 meat meat NN 29007 6675 6 is be VBZ 29007 6675 7 perfectly perfectly RB 29007 6675 8 sweet sweet JJ 29007 6675 9 and and CC 29007 6675 10 good good JJ 29007 6675 11 . . . 29007 6676 1 Beef Beef NNP 29007 6676 2 Tea Tea NNP 29007 6676 3 . . . 29007 6677 1 _ _ NNP 29007 6677 2 Ingredients_--1 Ingredients_--1 NNP 29007 6677 3   _SP 29007 6677 4 lb lb XX 29007 6677 5 . . . 29007 6678 1 of of IN 29007 6678 2 rump rump NNP 29007 6678 3 or or CC 29007 6678 4 beef beef NN 29007 6678 5 steak steak NN 29007 6678 6 . . . 29007 6679 1 1½ 1½ CD 29007 6679 2 pint pint NN 29007 6679 3 of of IN 29007 6679 4 cold cold JJ 29007 6679 5 water water NN 29007 6679 6 . . . 29007 6680 1 _ _ NNP 29007 6680 2 Method._--Cut Method._--Cut NNP 29007 6680 3 the the DT 29007 6680 4 steak steak NN 29007 6680 5 into into IN 29007 6680 6 small small JJ 29007 6680 7 pieces piece NNS 29007 6680 8 , , , 29007 6680 9 and and CC 29007 6680 10 put put VBD 29007 6680 11 them -PRON- PRP 29007 6680 12 into into IN 29007 6680 13 a a DT 29007 6680 14 jar jar NN 29007 6680 15 with with IN 29007 6680 16 the the DT 29007 6680 17 water water NN 29007 6680 18 ; ; : 29007 6680 19 tie tie VB 29007 6680 20 a a DT 29007 6680 21 piece piece NN 29007 6680 22 of of IN 29007 6680 23 paper paper NN 29007 6680 24 over over IN 29007 6680 25 the the DT 29007 6680 26 top top NN 29007 6680 27 . . . 29007 6681 1 Put put VB 29007 6681 2 the the DT 29007 6681 3 jar jar NN 29007 6681 4 to to TO 29007 6681 5 stand stand VB 29007 6681 6 in in IN 29007 6681 7 a a DT 29007 6681 8 saucepan saucepan NN 29007 6681 9 of of IN 29007 6681 10 boiling boil VBG 29007 6681 11 water water NN 29007 6681 12 for for IN 29007 6681 13 four four CD 29007 6681 14 hours hour NNS 29007 6681 15 . . . 29007 6682 1 Pour pour VB 29007 6682 2 the the DT 29007 6682 3 tea tea NN 29007 6682 4 from from IN 29007 6682 5 the the DT 29007 6682 6 beef beef NN 29007 6682 7 , , , 29007 6682 8 and and CC 29007 6682 9 remove remove VB 29007 6682 10 the the DT 29007 6682 11 fat fat NN 29007 6682 12 when when WRB 29007 6682 13 cold cold JJ 29007 6682 14 ; ; : 29007 6682 15 salt salt NN 29007 6682 16 can can MD 29007 6682 17 be be VB 29007 6682 18 added add VBN 29007 6682 19 to to TO 29007 6682 20 taste taste VB 29007 6682 21 . . . 29007 6683 1 Mutton Mutton NNP 29007 6683 2 Broth Broth NNP 29007 6683 3 . . . 29007 6684 1 _ _ NNP 29007 6684 2 Ingredients_--1 Ingredients_--1 NNP 29007 6684 3   _SP 29007 6684 4 lb lb XX 29007 6684 5 . . . 29007 6685 1 of of IN 29007 6685 2 scrag scrag NNP 29007 6685 3 end end NN 29007 6685 4 of of IN 29007 6685 5 neck neck NN 29007 6685 6 of of IN 29007 6685 7 mutton mutton NN 29007 6685 8 . . . 29007 6686 1 2 2 CD 29007 6686 2 pints pint NNS 29007 6686 3 of of IN 29007 6686 4 water water NN 29007 6686 5 . . . 29007 6687 1 1 1 CD 29007 6687 2 tablespoonful tablespoonful JJ 29007 6687 3 of of IN 29007 6687 4 rice rice NN 29007 6687 5 . . . 29007 6688 1 Salt salt NN 29007 6688 2 to to TO 29007 6688 3 taste taste VB 29007 6688 4 . . . 29007 6689 1 _ _ NNP 29007 6689 2 Method._--Cut Method._--Cut NNP 29007 6689 3 up up IN 29007 6689 4 the the DT 29007 6689 5 mutton mutton NN 29007 6689 6 , , , 29007 6689 7 and and CC 29007 6689 8 put put VBD 29007 6689 9 it -PRON- PRP 29007 6689 10 into into IN 29007 6689 11 a a DT 29007 6689 12 saucepan saucepan NN 29007 6689 13 with with IN 29007 6689 14 the the DT 29007 6689 15 water water NN 29007 6689 16 . . . 29007 6690 1 Simmer simmer NN 29007 6690 2 gently gently RB 29007 6690 3 for for IN 29007 6690 4 four four CD 29007 6690 5 hours hour NNS 29007 6690 6 . . . 29007 6691 1 Then then RB 29007 6691 2 strain strain VB 29007 6691 3 away away RB 29007 6691 4 from from IN 29007 6691 5 the the DT 29007 6691 6 meat meat NN 29007 6691 7 , , , 29007 6691 8 and and CC 29007 6691 9 set set VBN 29007 6691 10 on on RP 29007 6691 11 one one CD 29007 6691 12 side side NN 29007 6691 13 to to TO 29007 6691 14 cool cool VB 29007 6691 15 . . . 29007 6692 1 When when WRB 29007 6692 2 quite quite RB 29007 6692 3 cold cold JJ 29007 6692 4 carefully carefully RB 29007 6692 5 remove remove VBP 29007 6692 6 the the DT 29007 6692 7 fat fat NN 29007 6692 8 , , , 29007 6692 9 and and CC 29007 6692 10 put put VBD 29007 6692 11 the the DT 29007 6692 12 broth broth NN 29007 6692 13 into into IN 29007 6692 14 a a DT 29007 6692 15 clean clean JJ 29007 6692 16 saucepan saucepan NN 29007 6692 17 . . . 29007 6693 1 Put put VB 29007 6693 2 it -PRON- PRP 29007 6693 3 on on IN 29007 6693 4 the the DT 29007 6693 5 fire fire NN 29007 6693 6 to to TO 29007 6693 7 boil boil VB 29007 6693 8 , , , 29007 6693 9 and and CC 29007 6693 10 , , , 29007 6693 11 when when WRB 29007 6693 12 boiling boil VBG 29007 6693 13 , , , 29007 6693 14 throw throw VB 29007 6693 15 in in RP 29007 6693 16 the the DT 29007 6693 17 rice rice NN 29007 6693 18 , , , 29007 6693 19 which which WDT 29007 6693 20 should should MD 29007 6693 21 have have VB 29007 6693 22 been be VBN 29007 6693 23 well well RB 29007 6693 24 washed wash VBN 29007 6693 25 . . . 29007 6694 1 As as RB 29007 6694 2 soon soon RB 29007 6694 3 as as IN 29007 6694 4 the the DT 29007 6694 5 rice rice NN 29007 6694 6 is be VBZ 29007 6694 7 cooked cook VBN 29007 6694 8 , , , 29007 6694 9 the the DT 29007 6694 10 broth broth NN 29007 6694 11 is be VBZ 29007 6694 12 ready ready JJ 29007 6694 13 . . . 29007 6695 1 Add add VB 29007 6695 2 salt salt NN 29007 6695 3 and and CC 29007 6695 4 pepper pepper NN 29007 6695 5 to to TO 29007 6695 6 taste taste NN 29007 6695 7 . . . 29007 6696 1 Clear Clear NNP 29007 6696 2 Barley Barley NNP 29007 6696 3 - - HYPH 29007 6696 4 water water NN 29007 6696 5 . . . 29007 6697 1 _ _ NNP 29007 6697 2 Ingredients_--2 Ingredients_--2 NNP 29007 6697 3   _SP 29007 6697 4 oz oz UH 29007 6697 5 . . . 29007 6698 1 of of IN 29007 6698 2 pearl pearl NNP 29007 6698 3 barley barley NNP 29007 6698 4 . . . 29007 6699 1 A a DT 29007 6699 2 little little JJ 29007 6699 3 thin thin JJ 29007 6699 4 lemon lemon NN 29007 6699 5 peel peel NN 29007 6699 6 . . . 29007 6700 1 1 1 CD 29007 6700 2 pint pint NN 29007 6700 3 of of IN 29007 6700 4 boiling boil VBG 29007 6700 5 water water NN 29007 6700 6 . . . 29007 6701 1 Sugar sugar NN 29007 6701 2 to to TO 29007 6701 3 taste taste VB 29007 6701 4 . . . 29007 6702 1 _ _ NNP 29007 6702 2 Method._--Wash Method._--Wash NNP 29007 6702 3 the the DT 29007 6702 4 barley barley NN 29007 6702 5 , , , 29007 6702 6 and and CC 29007 6702 7 put put VBD 29007 6702 8 it -PRON- PRP 29007 6702 9 into into IN 29007 6702 10 a a DT 29007 6702 11 jug jug NN 29007 6702 12 with with IN 29007 6702 13 the the DT 29007 6702 14 lemon lemon NN 29007 6702 15 peel peel NN 29007 6702 16 . . . 29007 6703 1 Pour pour VB 29007 6703 2 the the DT 29007 6703 3 boiling boiling NN 29007 6703 4 water water NN 29007 6703 5 over over IN 29007 6703 6 it -PRON- PRP 29007 6703 7 , , , 29007 6703 8 and and CC 29007 6703 9 add add VB 29007 6703 10 the the DT 29007 6703 11 sugar sugar NN 29007 6703 12 . . . 29007 6704 1 Let let VB 29007 6704 2 it -PRON- PRP 29007 6704 3 stand stand VB 29007 6704 4 until until IN 29007 6704 5 cold cold JJ 29007 6704 6 , , , 29007 6704 7 and and CC 29007 6704 8 then then RB 29007 6704 9 strain strain VB 29007 6704 10 it -PRON- PRP 29007 6704 11 . . . 29007 6705 1 Thick Thick NNP 29007 6705 2 Barley Barley NNP 29007 6705 3 - - HYPH 29007 6705 4 water water NN 29007 6705 5 . . . 29007 6706 1 _ _ NNP 29007 6706 2 Ingredients_--2 Ingredients_--2 NNP 29007 6706 3   _SP 29007 6706 4 oz oz UH 29007 6706 5 . . . 29007 6707 1 of of IN 29007 6707 2 pearl pearl NNP 29007 6707 3 barley barley NNP 29007 6707 4 . . . 29007 6708 1 1 1 CD 29007 6708 2 quart quart NN 29007 6708 3 of of IN 29007 6708 4 water water NN 29007 6708 5 . . . 29007 6709 1 A a DT 29007 6709 2 little little JJ 29007 6709 3 thin thin JJ 29007 6709 4 lemon lemon NN 29007 6709 5 peel peel NN 29007 6709 6 . . . 29007 6710 1 Sugar sugar NN 29007 6710 2 to to TO 29007 6710 3 taste taste VB 29007 6710 4 . . . 29007 6711 1 _ _ NNP 29007 6711 2 Method._--Wash Method._--Wash NNP 29007 6711 3 the the DT 29007 6711 4 barley barley NN 29007 6711 5 , , , 29007 6711 6 and and CC 29007 6711 7 put put VBD 29007 6711 8 it -PRON- PRP 29007 6711 9 into into IN 29007 6711 10 a a DT 29007 6711 11 saucepan saucepan NN 29007 6711 12 With with IN 29007 6711 13 cold cold JJ 29007 6711 14 water water NN 29007 6711 15 . . . 29007 6712 1 Boil Boil NNP 29007 6712 2 for for IN 29007 6712 3 ten ten CD 29007 6712 4 minutes minute NNS 29007 6712 5 . . . 29007 6713 1 Then then RB 29007 6713 2 throw throw VB 29007 6713 3 the the DT 29007 6713 4 water water NN 29007 6713 5 away away RB 29007 6713 6 , , , 29007 6713 7 and and CC 29007 6713 8 wash wash VB 29007 6713 9 the the DT 29007 6713 10 barley barley NN 29007 6713 11 . . . 29007 6714 1 This this DT 29007 6714 2 is be VBZ 29007 6714 3 to to TO 29007 6714 4 blanch blanch VB 29007 6714 5 it -PRON- PRP 29007 6714 6 . . . 29007 6715 1 If if IN 29007 6715 2 this this DT 29007 6715 3 were be VBD 29007 6715 4 not not RB 29007 6715 5 done do VBN 29007 6715 6 the the DT 29007 6715 7 barley barley NN 29007 6715 8 water water NN 29007 6715 9 would would MD 29007 6715 10 have have VB 29007 6715 11 a a DT 29007 6715 12 dark dark JJ 29007 6715 13 - - HYPH 29007 6715 14 coloured coloured JJ 29007 6715 15 , , , 29007 6715 16 unpleasant unpleasant JJ 29007 6715 17 appearance appearance NN 29007 6715 18 . . . 29007 6716 1 Put put VB 29007 6716 2 it -PRON- PRP 29007 6716 3 into into IN 29007 6716 4 a a DT 29007 6716 5 saucepan saucepan NN 29007 6716 6 , , , 29007 6716 7 with with IN 29007 6716 8 the the DT 29007 6716 9 quart quart NN 29007 6716 10 of of IN 29007 6716 11 water water NN 29007 6716 12 , , , 29007 6716 13 and and CC 29007 6716 14 boil boil VB 29007 6716 15 gently gently RB 29007 6716 16 for for IN 29007 6716 17 two two CD 29007 6716 18 hours hour NNS 29007 6716 19 . . . 29007 6717 1 Sweeten sweeten VB 29007 6717 2 to to TO 29007 6717 3 taste taste VB 29007 6717 4 , , , 29007 6717 5 and and CC 29007 6717 6 then then RB 29007 6717 7 strain strain VB 29007 6717 8 it -PRON- PRP 29007 6717 9 . . . 29007 6718 1 Rice Rice NNP 29007 6718 2 Water Water NNP 29007 6718 3 . . . 29007 6719 1 _ _ NNP 29007 6719 2 Ingredients_--2 Ingredients_--2 NNP 29007 6719 3   _SP 29007 6719 4 oz oz UH 29007 6719 5 . . . 29007 6720 1 of of IN 29007 6720 2 rice rice NNP 29007 6720 3 . . . 29007 6721 1 3 3 CD 29007 6721 2 pints pint NNS 29007 6721 3 of of IN 29007 6721 4 water water NN 29007 6721 5 . . . 29007 6722 1 1 1 CD 29007 6722 2 inch inch NN 29007 6722 3 of of IN 29007 6722 4 cinnamon cinnamon NN 29007 6722 5 . . . 29007 6723 1 Sugar sugar NN 29007 6723 2 to to TO 29007 6723 3 taste taste VB 29007 6723 4 . . . 29007 6724 1 _ _ NNP 29007 6724 2 Method._--Wash Method._--Wash NNP 29007 6724 3 the the DT 29007 6724 4 rice rice NN 29007 6724 5 well well RB 29007 6724 6 , , , 29007 6724 7 and and CC 29007 6724 8 throw throw VB 29007 6724 9 it -PRON- PRP 29007 6724 10 into into IN 29007 6724 11 three three CD 29007 6724 12 pints pint NNS 29007 6724 13 of of IN 29007 6724 14 boiling boiling NN 29007 6724 15 water water NN 29007 6724 16 , , , 29007 6724 17 with with IN 29007 6724 18 the the DT 29007 6724 19 cinnamon cinnamon NN 29007 6724 20 . . . 29007 6725 1 Boil Boil NNP 29007 6725 2 gently gently RB 29007 6725 3 for for IN 29007 6725 4 two two CD 29007 6725 5 hours hour NNS 29007 6725 6 . . . 29007 6726 1 Sweeten sweeten VB 29007 6726 2 to to TO 29007 6726 3 taste taste VB 29007 6726 4 , , , 29007 6726 5 and and CC 29007 6726 6 strain strain VB 29007 6726 7 . . . 29007 6727 1 Apple Apple NNP 29007 6727 2 Water Water NNP 29007 6727 3 . . . 29007 6728 1 _ _ NNP 29007 6728 2 Ingredients_--2 Ingredients_--2 VBZ 29007 6728 3 large large JJ 29007 6728 4 apples apple NNS 29007 6728 5 . . . 29007 6729 1 A a DT 29007 6729 2 little little JJ 29007 6729 3 thin thin JJ 29007 6729 4 lemon lemon NN 29007 6729 5 peel peel NN 29007 6729 6 . . . 29007 6730 1 1 1 CD 29007 6730 2 pint pint NN 29007 6730 3 of of IN 29007 6730 4 boiling boil VBG 29007 6730 5 water water NN 29007 6730 6 . . . 29007 6731 1 Sugar sugar NN 29007 6731 2 to to TO 29007 6731 3 taste taste VB 29007 6731 4 . . . 29007 6732 1 _ _ NNP 29007 6732 2 Method._--Peel Method._--Peel NNP 29007 6732 3 and and CC 29007 6732 4 cut cut VBD 29007 6732 5 up up RP 29007 6732 6 the the DT 29007 6732 7 apples apple NNS 29007 6732 8 . . . 29007 6733 1 Put put VB 29007 6733 2 them -PRON- PRP 29007 6733 3 into into IN 29007 6733 4 a a DT 29007 6733 5 jug jug NN 29007 6733 6 with with IN 29007 6733 7 the the DT 29007 6733 8 lemon lemon NN 29007 6733 9 peel peel NN 29007 6733 10 and and CC 29007 6733 11 sugar sugar NN 29007 6733 12 . . . 29007 6734 1 Pour pour VB 29007 6734 2 over over IN 29007 6734 3 the the DT 29007 6734 4 boiling boiling NN 29007 6734 5 water water NN 29007 6734 6 , , , 29007 6734 7 and and CC 29007 6734 8 cover cover VB 29007 6734 9 close close RB 29007 6734 10 until until IN 29007 6734 11 cold cold JJ 29007 6734 12 ; ; : 29007 6734 13 then then RB 29007 6734 14 strain strain VB 29007 6734 15 it -PRON- PRP 29007 6734 16 . . . 29007 6735 1 Lemonade Lemonade NNP 29007 6735 2 . . . 29007 6736 1 _ _ NNP 29007 6736 2 Ingredients_--2 Ingredients_--2 NNP 29007 6736 3 lemons lemon NNS 29007 6736 4 . . . 29007 6737 1 4 4 CD 29007 6737 2 lumps lump NNS 29007 6737 3 of of IN 29007 6737 4 sugar sugar NN 29007 6737 5 . . . 29007 6738 1 1 1 CD 29007 6738 2 pint pint NN 29007 6738 3 of of IN 29007 6738 4 boiling boil VBG 29007 6738 5 water water NN 29007 6738 6 . . . 29007 6739 1 _ _ NNP 29007 6739 2 Method._--Take method._--take XX 29007 6739 3 the the DT 29007 6739 4 yellow yellow JJ 29007 6739 5 part part NN 29007 6739 6 of of IN 29007 6739 7 the the DT 29007 6739 8 lemon lemon NN 29007 6739 9 peel peel NN 29007 6739 10 , , , 29007 6739 11 cut cut VBN 29007 6739 12 very very RB 29007 6739 13 thinly thinly RB 29007 6739 14 , , , 29007 6739 15 from from IN 29007 6739 16 one one CD 29007 6739 17 of of IN 29007 6739 18 the the DT 29007 6739 19 lemons lemon NNS 29007 6739 20 . . . 29007 6740 1 Then then RB 29007 6740 2 remove remove VB 29007 6740 3 the the DT 29007 6740 4 skin skin NN 29007 6740 5 completely completely RB 29007 6740 6 from from IN 29007 6740 7 them -PRON- PRP 29007 6740 8 both both DT 29007 6740 9 . . . 29007 6741 1 Cut cut VB 29007 6741 2 them -PRON- PRP 29007 6741 3 into into IN 29007 6741 4 slices slice NNS 29007 6741 5 , , , 29007 6741 6 and and CC 29007 6741 7 remove remove VB 29007 6741 8 the the DT 29007 6741 9 pips pip NNS 29007 6741 10 . . . 29007 6742 1 Put put VB 29007 6742 2 the the DT 29007 6742 3 sliced sliced JJ 29007 6742 4 lemon lemon NN 29007 6742 5 , , , 29007 6742 6 thin thin JJ 29007 6742 7 peel peel NN 29007 6742 8 , , , 29007 6742 9 and and CC 29007 6742 10 sugar sugar NN 29007 6742 11 , , , 29007 6742 12 into into IN 29007 6742 13 a a DT 29007 6742 14 jug jug NN 29007 6742 15 ; ; : 29007 6742 16 pour pour VB 29007 6742 17 over over IN 29007 6742 18 the the DT 29007 6742 19 boiling boiling NN 29007 6742 20 water water NN 29007 6742 21 . . . 29007 6743 1 Cover cover NN 29007 6743 2 , , , 29007 6743 3 until until IN 29007 6743 4 cold cold JJ 29007 6743 5 , , , 29007 6743 6 and and CC 29007 6743 7 then then RB 29007 6743 8 strain strain VB 29007 6743 9 . . . 29007 6744 1 A a DT 29007 6744 2 Cup Cup NNP 29007 6744 3 of of IN 29007 6744 4 Arrowroot Arrowroot NNP 29007 6744 5 . . . 29007 6745 1 _ _ NNP 29007 6745 2 Ingredients_--½ Ingredients_--½ NNP 29007 6745 3 pint pint NN 29007 6745 4 of of IN 29007 6745 5 milk milk NN 29007 6745 6 . . . 29007 6746 1 1 1 CD 29007 6746 2 dessertspoonful dessertspoonful NN 29007 6746 3 of of IN 29007 6746 4 arrowroot arrowroot NNP 29007 6746 5 . . . 29007 6747 1 Castor castor NN 29007 6747 2 sugar sugar NN 29007 6747 3 . . . 29007 6748 1 _ _ NNP 29007 6748 2 Method._--Put Method._--Put NNP 29007 6748 3 the the DT 29007 6748 4 milk milk NN 29007 6748 5 into into IN 29007 6748 6 a a DT 29007 6748 7 saucepan saucepan NN 29007 6748 8 on on IN 29007 6748 9 the the DT 29007 6748 10 fire fire NN 29007 6748 11 to to TO 29007 6748 12 boil boil VB 29007 6748 13 . . . 29007 6749 1 Mix mix VB 29007 6749 2 the the DT 29007 6749 3 arrowroot arrowroot NN 29007 6749 4 very very RB 29007 6749 5 smoothly smoothly RB 29007 6749 6 with with IN 29007 6749 7 a a DT 29007 6749 8 little little JJ 29007 6749 9 cold cold JJ 29007 6749 10 milk milk NN 29007 6749 11 ; ; : 29007 6749 12 when when WRB 29007 6749 13 the the DT 29007 6749 14 milk milk NN 29007 6749 15 boils boil VBZ 29007 6749 16 pour pour VBP 29007 6749 17 in in IN 29007 6749 18 the the DT 29007 6749 19 arrowroot arrowroot NN 29007 6749 20 , , , 29007 6749 21 and and CC 29007 6749 22 stir stir VB 29007 6749 23 until until IN 29007 6749 24 the the DT 29007 6749 25 milk milk NN 29007 6749 26 has have VBZ 29007 6749 27 thickened thicken VBN 29007 6749 28 . . . 29007 6750 1 Add add VB 29007 6750 2 sugar sugar NN 29007 6750 3 to to TO 29007 6750 4 taste taste VB 29007 6750 5 . . . 29007 6751 1 For for IN 29007 6751 2 water water NN 29007 6751 3 arrowroot arrowroot NN 29007 6751 4 , , , 29007 6751 5 substitute substitute JJ 29007 6751 6 water water NN 29007 6751 7 for for IN 29007 6751 8 milk milk NN 29007 6751 9 . . . 29007 6752 1 Arrowroot Arrowroot NNP 29007 6752 2 Pudding Pudding NNP 29007 6752 3 . . . 29007 6753 1 _ _ NNP 29007 6753 2 Ingredients_--Cup Ingredients_--Cup NNP 29007 6753 3 of of IN 29007 6753 4 arrowroot arrowroot NNP 29007 6753 5 , , , 29007 6753 6 made make VBN 29007 6753 7 as as IN 29007 6753 8 in in IN 29007 6753 9 foregoing foregoing JJ 29007 6753 10 recipe recipe NN 29007 6753 11 . . . 29007 6754 1 1 1 CD 29007 6754 2 or or CC 29007 6754 3 2 2 CD 29007 6754 4 eggs egg NNS 29007 6754 5 . . . 29007 6755 1 A a DT 29007 6755 2 little little JJ 29007 6755 3 vanilla vanilla NN 29007 6755 4 , , , 29007 6755 5 or or CC 29007 6755 6 other other JJ 29007 6755 7 flavouring flavouring NN 29007 6755 8 . . . 29007 6756 1 _ _ NNP 29007 6756 2 Method._--Beat method._--beat CD 29007 6756 3 the the DT 29007 6756 4 yolks yolk NNS 29007 6756 5 one one CD 29007 6756 6 by by IN 29007 6756 7 one one CD 29007 6756 8 into into IN 29007 6756 9 the the DT 29007 6756 10 arrowroot arrowroot NN 29007 6756 11 , , , 29007 6756 12 and and CC 29007 6756 13 add add VB 29007 6756 14 flavouring flavour VBG 29007 6756 15 to to IN 29007 6756 16 taste taste NN 29007 6756 17 . . . 29007 6757 1 Beat beat VB 29007 6757 2 the the DT 29007 6757 3 whites white NNS 29007 6757 4 up up RP 29007 6757 5 stiffly stiffly RB 29007 6757 6 , , , 29007 6757 7 and and CC 29007 6757 8 stir stir VB 29007 6757 9 them -PRON- PRP 29007 6757 10 in in RP 29007 6757 11 lightly lightly RB 29007 6757 12 . . . 29007 6758 1 Pour pour VB 29007 6758 2 the the DT 29007 6758 3 mixture mixture NN 29007 6758 4 into into IN 29007 6758 5 a a DT 29007 6758 6 greased grease VBN 29007 6758 7 pie pie NN 29007 6758 8 - - HYPH 29007 6758 9 dish dish NN 29007 6758 10 . . . 29007 6759 1 Bake bake VB 29007 6759 2 for for IN 29007 6759 3 a a DT 29007 6759 4 few few JJ 29007 6759 5 minutes minute NNS 29007 6759 6 , , , 29007 6759 7 and and CC 29007 6759 8 serve serve VB 29007 6759 9 as as RB 29007 6759 10 quickly quickly RB 29007 6759 11 as as IN 29007 6759 12 possible possible JJ 29007 6759 13 . . . 29007 6760 1 Treacle Treacle NNP 29007 6760 2 Posset Posset NNP 29007 6760 3 . . . 29007 6761 1 _ _ NNP 29007 6761 2 Ingredients_--½ Ingredients_--½ NNP 29007 6761 3 pint pint NN 29007 6761 4 of of IN 29007 6761 5 milk milk NN 29007 6761 6 . . . 29007 6762 1 ¼ ¼ NNP 29007 6762 2 pint pint NN 29007 6762 3 of of IN 29007 6762 4 treacle treacle NN 29007 6762 5 . . . 29007 6763 1 _ _ NNP 29007 6763 2 Method._--Put Method._--Put NNP 29007 6763 3 the the DT 29007 6763 4 milk milk NN 29007 6763 5 into into IN 29007 6763 6 a a DT 29007 6763 7 saucepan saucepan NN 29007 6763 8 on on IN 29007 6763 9 the the DT 29007 6763 10 fire fire NN 29007 6763 11 to to TO 29007 6763 12 boil boil VB 29007 6763 13 . . . 29007 6764 1 When when WRB 29007 6764 2 boiling boil VBG 29007 6764 3 , , , 29007 6764 4 pour pour VBP 29007 6764 5 in in IN 29007 6764 6 the the DT 29007 6764 7 treacle treacle NN 29007 6764 8 . . . 29007 6765 1 This this DT 29007 6765 2 will will MD 29007 6765 3 curdle curdle VB 29007 6765 4 the the DT 29007 6765 5 milk milk NN 29007 6765 6 . . . 29007 6766 1 Let let VB 29007 6766 2 it -PRON- PRP 29007 6766 3 boil boil VB 29007 6766 4 up up RP 29007 6766 5 again again RB 29007 6766 6 , , , 29007 6766 7 and and CC 29007 6766 8 then then RB 29007 6766 9 strain strain VB 29007 6766 10 it -PRON- PRP 29007 6766 11 . . . 29007 6767 1 White white JJ 29007 6767 2 - - HYPH 29007 6767 3 wine wine NN 29007 6767 4 Whey Whey NNP 29007 6767 5 . . . 29007 6768 1 _ _ NNP 29007 6768 2 Ingredients_--½ Ingredients_--½ NNP 29007 6768 3 pint pint NN 29007 6768 4 of of IN 29007 6768 5 milk milk NN 29007 6768 6 . . . 29007 6769 1 1 1 CD 29007 6769 2 wineglass wineglass NN 29007 6769 3 of of IN 29007 6769 4 sherry sherry NN 29007 6769 5 . . . 29007 6770 1 Sugar sugar NN 29007 6770 2 to to TO 29007 6770 3 taste taste VB 29007 6770 4 . . . 29007 6771 1 _ _ NNP 29007 6771 2 Method._--The Method._--The NNP 29007 6771 3 same same JJ 29007 6771 4 as as IN 29007 6771 5 in in IN 29007 6771 6 foregoing foregoing NN 29007 6771 7 recipe recipe NN 29007 6771 8 . . . 29007 6772 1 Sweeten sweeten VB 29007 6772 2 to to TO 29007 6772 3 taste taste VB 29007 6772 4 . . . 29007 6773 1 Orangeade Orangeade NNP 29007 6773 2 . . . 29007 6774 1 _ _ NNP 29007 6774 2 Ingredients_--2 Ingredients_--2 NNP 29007 6774 3 oranges orange NNS 29007 6774 4 . . . 29007 6775 1 1 1 CD 29007 6775 2 pint pint NN 29007 6775 3 of of IN 29007 6775 4 boiling boil VBG 29007 6775 5 water water NN 29007 6775 6 . . . 29007 6776 1 3 3 CD 29007 6776 2 lumps lump NNS 29007 6776 3 of of IN 29007 6776 4 sugar sugar NN 29007 6776 5 . . . 29007 6777 1 _ _ NNP 29007 6777 2 Method._--Take method._--take XX 29007 6777 3 the the DT 29007 6777 4 rind rind NN 29007 6777 5 thinly thinly RB 29007 6777 6 from from IN 29007 6777 7 half half PDT 29007 6777 8 an an DT 29007 6777 9 orange orange NN 29007 6777 10 . . . 29007 6778 1 Put put VB 29007 6778 2 it -PRON- PRP 29007 6778 3 into into IN 29007 6778 4 a a DT 29007 6778 5 jug jug NN 29007 6778 6 . . . 29007 6779 1 Peel peel VB 29007 6779 2 the the DT 29007 6779 3 oranges orange NNS 29007 6779 4 , , , 29007 6779 5 and and CC 29007 6779 6 slice slice VB 29007 6779 7 them -PRON- PRP 29007 6779 8 , , , 29007 6779 9 removing remove VBG 29007 6779 10 the the DT 29007 6779 11 pips pip NNS 29007 6779 12 . . . 29007 6780 1 Put put VB 29007 6780 2 them -PRON- PRP 29007 6780 3 into into IN 29007 6780 4 the the DT 29007 6780 5 jug jug NN 29007 6780 6 . . . 29007 6781 1 Pour pour VB 29007 6781 2 the the DT 29007 6781 3 boiling boiling NN 29007 6781 4 water water NN 29007 6781 5 over over RB 29007 6781 6 , , , 29007 6781 7 add add VB 29007 6781 8 the the DT 29007 6781 9 sugar sugar NN 29007 6781 10 , , , 29007 6781 11 and and CC 29007 6781 12 cover cover VB 29007 6781 13 closely closely RB 29007 6781 14 until until IN 29007 6781 15 cold cold JJ 29007 6781 16 ; ; : 29007 6781 17 then then RB 29007 6781 18 strain strain VB 29007 6781 19 . . . 29007 6782 1 Toast Toast NNP 29007 6782 2 and and CC 29007 6782 3 Water Water NNP 29007 6782 4 . . . 29007 6783 1 _ _ NNP 29007 6783 2 Ingredients_--Toasted Ingredients_--Toasted NNP 29007 6783 3 bread bread NN 29007 6783 4 . . . 29007 6784 1 Water water NN 29007 6784 2 . . . 29007 6785 1 _ _ NNP 29007 6785 2 Method._--Toast Method._--Toast NNP 29007 6785 3 a a DT 29007 6785 4 piece piece NN 29007 6785 5 of of IN 29007 6785 6 crust crust NN 29007 6785 7 of of IN 29007 6785 8 bread bread NN 29007 6785 9 nicely nicely RB 29007 6785 10 , , , 29007 6785 11 being be VBG 29007 6785 12 careful careful JJ 29007 6785 13 not not RB 29007 6785 14 to to TO 29007 6785 15 burn burn VB 29007 6785 16 it -PRON- PRP 29007 6785 17 . . . 29007 6786 1 Plunge plunge VB 29007 6786 2 it -PRON- PRP 29007 6786 3 into into IN 29007 6786 4 a a DT 29007 6786 5 jug jug NN 29007 6786 6 of of IN 29007 6786 7 cold cold JJ 29007 6786 8 water water NN 29007 6786 9 , , , 29007 6786 10 and and CC 29007 6786 11 let let VB 29007 6786 12 it -PRON- PRP 29007 6786 13 stand stand VB 29007 6786 14 for for IN 29007 6786 15 thirty thirty CD 29007 6786 16 minutes minute NNS 29007 6786 17 . . . 29007 6787 1 Then then RB 29007 6787 2 strain strain VB 29007 6787 3 the the DT 29007 6787 4 water water NN 29007 6787 5 from from IN 29007 6787 6 it -PRON- PRP 29007 6787 7 . . . 29007 6788 1 Sago Sago NNP 29007 6788 2 Gruel Gruel NNP 29007 6788 3 . . . 29007 6789 1 _ _ NNP 29007 6789 2 Ingredients_--½ Ingredients_--½ NNP 29007 6789 3   _SP 29007 6789 4 oz oz UH 29007 6789 5 . . . 29007 6790 1 of of IN 29007 6790 2 sago sago NNP 29007 6790 3 . . . 29007 6791 1 ½ ½ JJ 29007 6791 2 pint pint NN 29007 6791 3 of of IN 29007 6791 4 water water NN 29007 6791 5 . . . 29007 6792 1 2 2 CD 29007 6792 2 lumps lump NNS 29007 6792 3 of of IN 29007 6792 4 sugar sugar NN 29007 6792 5 . . . 29007 6793 1 _ _ NNP 29007 6793 2 Method._--Wash Method._--Wash NNP 29007 6793 3 the the DT 29007 6793 4 sago sago NNS 29007 6793 5 , , , 29007 6793 6 and and CC 29007 6793 7 let let VB 29007 6793 8 it -PRON- PRP 29007 6793 9 soak soak VB 29007 6793 10 in in IN 29007 6793 11 the the DT 29007 6793 12 water water NN 29007 6793 13 for for IN 29007 6793 14 thirty thirty CD 29007 6793 15 minutes minute NNS 29007 6793 16 . . . 29007 6794 1 Then then RB 29007 6794 2 simmer simmer NN 29007 6794 3 for for IN 29007 6794 4 about about RB 29007 6794 5 thirty thirty CD 29007 6794 6 minutes minute NNS 29007 6794 7 . . . 29007 6795 1 Add add VB 29007 6795 2 the the DT 29007 6795 3 sugar sugar NN 29007 6795 4 , , , 29007 6795 5 and and CC 29007 6795 6 it -PRON- PRP 29007 6795 7 is be VBZ 29007 6795 8 ready ready JJ 29007 6795 9 . . . 29007 6796 1 Prune Prune NNP 29007 6796 2 Drink Drink NNP 29007 6796 3 . . . 29007 6797 1 _ _ NNP 29007 6797 2 Ingredients_--2½ Ingredients_--2½ : 29007 6797 3   _SP 29007 6797 4 oz oz UH 29007 6797 5 . . . 29007 6798 1 of of IN 29007 6798 2 prunes prune NNS 29007 6798 3 . . . 29007 6799 1 1 1 CD 29007 6799 2 quart quart NN 29007 6799 3 of of IN 29007 6799 4 water water NN 29007 6799 5 . . . 29007 6800 1 1 1 CD 29007 6800 2   _SP 29007 6800 3 oz oz UH 29007 6800 4 . . . 29007 6801 1 of of IN 29007 6801 2 sugar sugar NNP 29007 6801 3 . . . 29007 6802 1 _ _ NNP 29007 6802 2 Method._--Cut Method._--Cut NNP 29007 6802 3 the the DT 29007 6802 4 prunes prune NNS 29007 6802 5 in in IN 29007 6802 6 two two CD 29007 6802 7 . . . 29007 6803 1 Boil boil VB 29007 6803 2 them -PRON- PRP 29007 6803 3 with with IN 29007 6803 4 the the DT 29007 6803 5 sugar sugar NN 29007 6803 6 in in IN 29007 6803 7 the the DT 29007 6803 8 water water NN 29007 6803 9 for for IN 29007 6803 10 one one CD 29007 6803 11 hour hour NN 29007 6803 12 . . . 29007 6804 1 Strain strain VB 29007 6804 2 , , , 29007 6804 3 and and CC 29007 6804 4 cover cover VB 29007 6804 5 until until IN 29007 6804 6 cold cold JJ 29007 6804 7 . . . 29007 6805 1 Rice Rice NNP 29007 6805 2 Milk Milk NNP 29007 6805 3 . . . 29007 6806 1 _ _ NNP 29007 6806 2 Ingredients_--1 Ingredients_--1 NNP 29007 6806 3   _SP 29007 6806 4 oz oz NNP 29007 6806 5 . . . 29007 6807 1 of of IN 29007 6807 2 rice rice NNP 29007 6807 3 . . . 29007 6808 1 1 1 CD 29007 6808 2 pint pint NN 29007 6808 3 of of IN 29007 6808 4 milk milk NN 29007 6808 5 . . . 29007 6809 1 Sugar sugar NN 29007 6809 2 to to TO 29007 6809 3 taste taste VB 29007 6809 4 . . . 29007 6810 1 _ _ NNP 29007 6810 2 Method._--Wash Method._--Wash NNP 29007 6810 3 the the DT 29007 6810 4 rice rice NN 29007 6810 5 , , , 29007 6810 6 and and CC 29007 6810 7 simmer simmer NN 29007 6810 8 in in IN 29007 6810 9 the the DT 29007 6810 10 milk milk NN 29007 6810 11 , , , 29007 6810 12 with with IN 29007 6810 13 the the DT 29007 6810 14 sugar sugar NN 29007 6810 15 , , , 29007 6810 16 for for IN 29007 6810 17 one one CD 29007 6810 18 hour hour NN 29007 6810 19 . . . 29007 6811 1 Tapioca tapioca JJ 29007 6811 2 milk milk NN 29007 6811 3 may may MD 29007 6811 4 be be VB 29007 6811 5 made make VBN 29007 6811 6 in in IN 29007 6811 7 the the DT 29007 6811 8 same same JJ 29007 6811 9 way way NN 29007 6811 10 . . . 29007 6812 1 The the DT 29007 6812 2 crushed crushed JJ 29007 6812 3 tapioca tapioca NN 29007 6812 4 is be VBZ 29007 6812 5 the the DT 29007 6812 6 best good JJS 29007 6812 7 . . . 29007 6813 1 Suet suet NN 29007 6813 2 and and CC 29007 6813 3 Milk milk NN 29007 6813 4 . . . 29007 6814 1 _ _ NNP 29007 6814 2 Ingredients_--1 Ingredients_--1 NNP 29007 6814 3 pint pint NN 29007 6814 4 of of IN 29007 6814 5 milk milk NN 29007 6814 6 . . . 29007 6815 1 1 1 CD 29007 6815 2   _SP 29007 6815 3 oz oz UH 29007 6815 4 . . . 29007 6816 1 of of IN 29007 6816 2 suet suet NN 29007 6816 3 . . . 29007 6817 1 _ _ NNP 29007 6817 2 Method._--Chop method._--chop CD 29007 6817 3 the the DT 29007 6817 4 suet suet NN 29007 6817 5 finely finely RB 29007 6817 6 . . . 29007 6818 1 Tie tie VB 29007 6818 2 it -PRON- PRP 29007 6818 3 loosely loosely RB 29007 6818 4 in in IN 29007 6818 5 muslin muslin NNP 29007 6818 6 , , , 29007 6818 7 and and CC 29007 6818 8 simmer simmer NN 29007 6818 9 in in IN 29007 6818 10 the the DT 29007 6818 11 milk milk NN 29007 6818 12 for for IN 29007 6818 13 three three CD 29007 6818 14 - - HYPH 29007 6818 15 quarters quarter NNS 29007 6818 16 of of IN 29007 6818 17 an an DT 29007 6818 18 hour hour NN 29007 6818 19 ; ; : 29007 6818 20 then then RB 29007 6818 21 strain strain VB 29007 6818 22 . . . 29007 6819 1 Invalids Invalids NNP 29007 6819 2 ' ' POS 29007 6819 3 Soup soup NN 29007 6819 4 . . . 29007 6820 1 _ _ NNP 29007 6820 2 Ingredients_--1 Ingredients_--1 NNP 29007 6820 3 pint pint NN 29007 6820 4 of of IN 29007 6820 5 beef beef NN 29007 6820 6 tea tea NN 29007 6820 7 . . . 29007 6821 1 1 1 CD 29007 6821 2   _SP 29007 6821 3 oz oz UH 29007 6821 4 . . . 29007 6822 1 of of IN 29007 6822 2 crushed crush VBN 29007 6822 3 tapioca tapioca NN 29007 6822 4 , , , 29007 6822 5 semolina semolina NNP 29007 6822 6 , , , 29007 6822 7 or or CC 29007 6822 8 sago sago NNP 29007 6822 9 . . . 29007 6823 1 The the DT 29007 6823 2 yolks yolk NNS 29007 6823 3 of of IN 29007 6823 4 2 2 CD 29007 6823 5 eggs egg NNS 29007 6823 6 . . . 29007 6824 1 _ _ NNP 29007 6824 2 Method._--Put Method._--Put NNP 29007 6824 3 the the DT 29007 6824 4 beef beef NN 29007 6824 5 - - HYPH 29007 6824 6 tea tea NN 29007 6824 7 into into IN 29007 6824 8 a a DT 29007 6824 9 saucepan saucepan NN 29007 6824 10 on on IN 29007 6824 11 the the DT 29007 6824 12 fire fire NN 29007 6824 13 . . . 29007 6825 1 When when WRB 29007 6825 2 it -PRON- PRP 29007 6825 3 boils boil VBZ 29007 6825 4 , , , 29007 6825 5 sprinkle sprinkle VB 29007 6825 6 in in IN 29007 6825 7 the the DT 29007 6825 8 tapioca tapioca NN 29007 6825 9 ; ; : 29007 6825 10 stir stir NN 29007 6825 11 , , , 29007 6825 12 and and CC 29007 6825 13 boil boil VB 29007 6825 14 for for IN 29007 6825 15 about about RB 29007 6825 16 fifteen fifteen CD 29007 6825 17 minutes minute NNS 29007 6825 18 . . . 29007 6826 1 Then then RB 29007 6826 2 add add VB 29007 6826 3 the the DT 29007 6826 4 yolks yolk NNS 29007 6826 5 of of IN 29007 6826 6 the the DT 29007 6826 7 eggs egg NNS 29007 6826 8 ; ; : 29007 6826 9 stir stir VB 29007 6826 10 until until IN 29007 6826 11 they -PRON- PRP 29007 6826 12 thicken thicken VBP 29007 6826 13 , , , 29007 6826 14 but but CC 29007 6826 15 do do VBP 29007 6826 16 not not RB 29007 6826 17 let let VB 29007 6826 18 the the DT 29007 6826 19 soup soup NN 29007 6826 20 boil boil VB 29007 6826 21 after after IN 29007 6826 22 the the DT 29007 6826 23 yolks yolk NNS 29007 6826 24 of of IN 29007 6826 25 the the DT 29007 6826 26 eggs egg NNS 29007 6826 27 are be VBP 29007 6826 28 in in IN 29007 6826 29 it -PRON- PRP 29007 6826 30 , , , 29007 6826 31 as as IN 29007 6826 32 that that DT 29007 6826 33 would would MD 29007 6826 34 curdle curdle VB 29007 6826 35 them -PRON- PRP 29007 6826 36 . . . 29007 6827 1 Gruel gruel NN 29007 6827 2 . . . 29007 6828 1 _ _ NNP 29007 6828 2 Ingredients_--1 Ingredients_--1 NNP 29007 6828 3 pint pint NN 29007 6828 4 of of IN 29007 6828 5 water water NN 29007 6828 6 . . . 29007 6829 1 2 2 CD 29007 6829 2 dessertspoonfuls dessertspoonful NNS 29007 6829 3 of of IN 29007 6829 4 fine fine JJ 29007 6829 5 oatmeal oatmeal NN 29007 6829 6 . . . 29007 6830 1 _ _ NNP 29007 6830 2 Method._--Put Method._--Put NNP 29007 6830 3 the the DT 29007 6830 4 water water NN 29007 6830 5 on on IN 29007 6830 6 the the DT 29007 6830 7 fire fire NN 29007 6830 8 to to TO 29007 6830 9 boil boil VB 29007 6830 10 . . . 29007 6831 1 Mix mix VB 29007 6831 2 the the DT 29007 6831 3 oatmeal oatmeal NN 29007 6831 4 smoothly smoothly RB 29007 6831 5 with with IN 29007 6831 6 cold cold JJ 29007 6831 7 water water NN 29007 6831 8 . . . 29007 6832 1 When when WRB 29007 6832 2 the the DT 29007 6832 3 water water NN 29007 6832 4 in in IN 29007 6832 5 the the DT 29007 6832 6 saucepan saucepan NN 29007 6832 7 boils boil VBZ 29007 6832 8 , , , 29007 6832 9 pour pour VB 29007 6832 10 in in IN 29007 6832 11 the the DT 29007 6832 12 oatmeal oatmeal NN 29007 6832 13 , , , 29007 6832 14 and and CC 29007 6832 15 stir stir VB 29007 6832 16 well well RB 29007 6832 17 until until IN 29007 6832 18 it -PRON- PRP 29007 6832 19 thickens thicken VBZ 29007 6832 20 . . . 29007 6833 1 Then then RB 29007 6833 2 put put VB 29007 6833 3 it -PRON- PRP 29007 6833 4 by by IN 29007 6833 5 the the DT 29007 6833 6 side side NN 29007 6833 7 of of IN 29007 6833 8 the the DT 29007 6833 9 fire fire NN 29007 6833 10 , , , 29007 6833 11 and and CC 29007 6833 12 stir stir VB 29007 6833 13 occasionally occasionally RB 29007 6833 14 , , , 29007 6833 15 cooking cook VBG 29007 6833 16 it -PRON- PRP 29007 6833 17 for for IN 29007 6833 18 _ _ NNP 29007 6833 19 quite quite RB 29007 6833 20 _ _ NNP 29007 6833 21 half half PDT 29007 6833 22 an an DT 29007 6833 23 hour hour NN 29007 6833 24 . . . 29007 6834 1 Bran Bran NNP 29007 6834 2 Tea Tea NNP 29007 6834 3 . . . 29007 6835 1 _ _ NNP 29007 6835 2 Ingredients_--3 Ingredients_--3 NNP 29007 6835 3 tablespoonfuls tablespoonful NNS 29007 6835 4 of of IN 29007 6835 5 good good JJ 29007 6835 6 bran bran NN 29007 6835 7 . . . 29007 6836 1 1 1 CD 29007 6836 2 quart quart NN 29007 6836 3 of of IN 29007 6836 4 water water NN 29007 6836 5 . . . 29007 6837 1 1 1 CD 29007 6837 2   _SP 29007 6837 3 oz oz UH 29007 6837 4 . . . 29007 6838 1 of of IN 29007 6838 2 gum gum NNP 29007 6838 3 arabic arabic NNP 29007 6838 4 . . . 29007 6839 1 1 1 CD 29007 6839 2 tablespoonful tablespoonful JJ 29007 6839 3 of of IN 29007 6839 4 honey honey NN 29007 6839 5 . . . 29007 6840 1 _ _ NNP 29007 6840 2 Method._--Boil Method._--Boil NNP 29007 6840 3 the the DT 29007 6840 4 bran bran NN 29007 6840 5 in in IN 29007 6840 6 the the DT 29007 6840 7 water water NN 29007 6840 8 for for IN 29007 6840 9 ten ten CD 29007 6840 10 minutes minute NNS 29007 6840 11 . . . 29007 6841 1 Dissolve dissolve VB 29007 6841 2 the the DT 29007 6841 3 gum gum NN 29007 6841 4 and and CC 29007 6841 5 honey honey NN 29007 6841 6 in in IN 29007 6841 7 it -PRON- PRP 29007 6841 8 , , , 29007 6841 9 and and CC 29007 6841 10 strain strain VB 29007 6841 11 it -PRON- PRP 29007 6841 12 through through IN 29007 6841 13 muslin muslin NNP 29007 6841 14 . . . 29007 6842 1 This this DT 29007 6842 2 is be VBZ 29007 6842 3 a a DT 29007 6842 4 remedy remedy NN 29007 6842 5 for for IN 29007 6842 6 hoarseness hoarseness NN 29007 6842 7 . . . 29007 6843 1 Linseed Linseed NNP 29007 6843 2 Tea tea NN 29007 6843 3 . . . 29007 6844 1 _ _ NNP 29007 6844 2 Ingredients_--4 Ingredients_--4 NNP 29007 6844 3 tablespoonfuls tablespoonful NNS 29007 6844 4 of of IN 29007 6844 5 linseed linseed NN 29007 6844 6 . . . 29007 6845 1 1 1 CD 29007 6845 2 quart quart NN 29007 6845 3 of of IN 29007 6845 4 boiling boil VBG 29007 6845 5 water water NN 29007 6845 6 . . . 29007 6846 1 6 6 CD 29007 6846 2 lumps lump NNS 29007 6846 3 of of IN 29007 6846 4 sugar sugar NN 29007 6846 5 . . . 29007 6847 1 1 1 CD 29007 6847 2 lemon lemon NN 29007 6847 3 . . . 29007 6848 1 _ _ NNP 29007 6848 2 Method._--Put Method._--Put NNP 29007 6848 3 the the DT 29007 6848 4 linseed linseed NN 29007 6848 5 and and CC 29007 6848 6 sugar sugar NN 29007 6848 7 into into IN 29007 6848 8 a a DT 29007 6848 9 jug jug NN 29007 6848 10 , , , 29007 6848 11 with with IN 29007 6848 12 the the DT 29007 6848 13 thin thin JJ 29007 6848 14 rind rind NN 29007 6848 15 and and CC 29007 6848 16 juice juice NN 29007 6848 17 of of IN 29007 6848 18 the the DT 29007 6848 19 lemon lemon NN 29007 6848 20 . . . 29007 6849 1 Pour pour NN 29007 6849 2 boiling boil VBG 29007 6849 3 water water NN 29007 6849 4 over over RB 29007 6849 5 . . . 29007 6850 1 Let let VB 29007 6850 2 it -PRON- PRP 29007 6850 3 stand stand VB 29007 6850 4 , , , 29007 6850 5 and and CC 29007 6850 6 then then RB 29007 6850 7 strain strain VB 29007 6850 8 . . . 29007 6851 1 If if IN 29007 6851 2 the the DT 29007 6851 3 tea tea NN 29007 6851 4 is be VBZ 29007 6851 5 preferred prefer VBN 29007 6851 6 thick thick JJ 29007 6851 7 , , , 29007 6851 8 two two CD 29007 6851 9 tablespoonfuls tablespoonful NNS 29007 6851 10 of of IN 29007 6851 11 the the DT 29007 6851 12 linseed linseed NN 29007 6851 13 may may MD 29007 6851 14 be be VB 29007 6851 15 boiled boil VBN 29007 6851 16 in in IN 29007 6851 17 the the DT 29007 6851 18 water water NN 29007 6851 19 . . . 29007 6852 1 Boiled Boiled NNP 29007 6852 2 Apple Apple NNP 29007 6852 3 - - HYPH 29007 6852 4 water water NN 29007 6852 5 . . . 29007 6853 1 _ _ NNP 29007 6853 2 Ingredients_--3 ingredients_--3 CD 29007 6853 3 good good JJ 29007 6853 4 sized sized JJ 29007 6853 5 apples apple NNS 29007 6853 6 . . . 29007 6854 1 2 2 LS 29007 6854 2   _SP 29007 6854 3 oz oz UH 29007 6854 4 . . . 29007 6855 1 of of IN 29007 6855 2 sugar sugar NNP 29007 6855 3 . . . 29007 6856 1 1 1 CD 29007 6856 2 quart quart NN 29007 6856 3 of of IN 29007 6856 4 water water NN 29007 6856 5 . . . 29007 6857 1 A a DT 29007 6857 2 little little JJ 29007 6857 3 thin thin JJ 29007 6857 4 lemon lemon NN 29007 6857 5 - - HYPH 29007 6857 6 rind rind NN 29007 6857 7 . . . 29007 6858 1 _ _ NNP 29007 6858 2 Method._--Wash Method._--Wash NNP 29007 6858 3 the the DT 29007 6858 4 apples apple NNS 29007 6858 5 , , , 29007 6858 6 and and CC 29007 6858 7 slice slice VB 29007 6858 8 them -PRON- PRP 29007 6858 9 . . . 29007 6859 1 Put put VB 29007 6859 2 them -PRON- PRP 29007 6859 3 , , , 29007 6859 4 with with IN 29007 6859 5 the the DT 29007 6859 6 sugar sugar NN 29007 6859 7 and and CC 29007 6859 8 lemon lemon NN 29007 6859 9 rind rind NN 29007 6859 10 , , , 29007 6859 11 into into IN 29007 6859 12 the the DT 29007 6859 13 water water NN 29007 6859 14 . . . 29007 6860 1 Boil Boil NNP 29007 6860 2 gently gently RB 29007 6860 3 for for IN 29007 6860 4 one one CD 29007 6860 5 hour hour NN 29007 6860 6 . . . 29007 6861 1 Then then RB 29007 6861 2 strain strain VB 29007 6861 3 , , , 29007 6861 4 and and CC 29007 6861 5 cover cover VB 29007 6861 6 close close RB 29007 6861 7 until until IN 29007 6861 8 cold cold JJ 29007 6861 9 . . . 29007 6862 1 Sole sole JJ 29007 6862 2 for for IN 29007 6862 3 an an DT 29007 6862 4 Invalid Invalid NNP 29007 6862 5 . . . 29007 6863 1 Grease grease VB 29007 6863 2 a a DT 29007 6863 3 baking baking NN 29007 6863 4 - - HYPH 29007 6863 5 sheet sheet NN 29007 6863 6 with with IN 29007 6863 7 butter butter NN 29007 6863 8 . . . 29007 6864 1 Lay lay VB 29007 6864 2 the the DT 29007 6864 3 sole sole NN 29007 6864 4 on on IN 29007 6864 5 it -PRON- PRP 29007 6864 6 . . . 29007 6865 1 Cover cover NN 29007 6865 2 with with IN 29007 6865 3 greased greased JJ 29007 6865 4 kitchen kitchen NN 29007 6865 5 paper paper NN 29007 6865 6 , , , 29007 6865 7 and and CC 29007 6865 8 put put VBD 29007 6865 9 it -PRON- PRP 29007 6865 10 into into IN 29007 6865 11 a a DT 29007 6865 12 moderate moderate JJ 29007 6865 13 oven oven NN 29007 6865 14 for for IN 29007 6865 15 fifteen fifteen CD 29007 6865 16 or or CC 29007 6865 17 twenty twenty CD 29007 6865 18 minutes minute NNS 29007 6865 19 , , , 29007 6865 20 according accord VBG 29007 6865 21 to to IN 29007 6865 22 the the DT 29007 6865 23 size size NN 29007 6865 24 of of IN 29007 6865 25 the the DT 29007 6865 26 sole sole NN 29007 6865 27 . . . 29007 6866 1 If if IN 29007 6866 2 properly properly RB 29007 6866 3 cooked cook VBN 29007 6866 4 , , , 29007 6866 5 the the DT 29007 6866 6 sole sole NN 29007 6866 7 will will MD 29007 6866 8 be be VB 29007 6866 9 as as RB 29007 6866 10 white white JJ 29007 6866 11 and and CC 29007 6866 12 delicate delicate JJ 29007 6866 13 as as IN 29007 6866 14 if if IN 29007 6866 15 it -PRON- PRP 29007 6866 16 had have VBD 29007 6866 17 been be VBN 29007 6866 18 boiled boil VBN 29007 6866 19 . . . 29007 6867 1 It -PRON- PRP 29007 6867 2 may may MD 29007 6867 3 be be VB 29007 6867 4 served serve VBN 29007 6867 5 with with IN 29007 6867 6 or or CC 29007 6867 7 without without IN 29007 6867 8 a a DT 29007 6867 9 plain plain JJ 29007 6867 10 white white JJ 29007 6867 11 sauce sauce NN 29007 6867 12 . . . 29007 6868 1 Whiting whiting NN 29007 6868 2 , , , 29007 6868 3 plaice plaice NN 29007 6868 4 , , , 29007 6868 5 smelts smelts NNP 29007 6868 6 , , , 29007 6868 7 & & CC 29007 6868 8 c. c. NNP 29007 6868 9 , , , 29007 6868 10 may may MD 29007 6868 11 be be VB 29007 6868 12 cooked cook VBN 29007 6868 13 in in IN 29007 6868 14 the the DT 29007 6868 15 same same JJ 29007 6868 16 way way NN 29007 6868 17 . . . 29007 6869 1 Chicken Chicken NNP 29007 6869 2 Fillets Fillets NNPS 29007 6869 3 for for IN 29007 6869 4 an an DT 29007 6869 5 Invalid Invalid NNP 29007 6869 6 . . . 29007 6870 1 Cut cut VB 29007 6870 2 some some DT 29007 6870 3 nice nice JJ 29007 6870 4 little little JJ 29007 6870 5 fillets fillet NNS 29007 6870 6 from from IN 29007 6870 7 the the DT 29007 6870 8 breast breast NN 29007 6870 9 of of IN 29007 6870 10 a a DT 29007 6870 11 chicken chicken NN 29007 6870 12 , , , 29007 6870 13 and and CC 29007 6870 14 cook cook VB 29007 6870 15 them -PRON- PRP 29007 6870 16 according accord VBG 29007 6870 17 to to IN 29007 6870 18 the the DT 29007 6870 19 directions direction NNS 29007 6870 20 in in IN 29007 6870 21 preceding precede VBG 29007 6870 22 recipe recipe NN 29007 6870 23 . . . 29007 6871 1 Sweetbreads sweetbread NNS 29007 6871 2 plainly plainly RB 29007 6871 3 boiled boil VBN 29007 6871 4 . . . 29007 6872 1 Soak soak VB 29007 6872 2 the the DT 29007 6872 3 sweetbreads sweetbread NNS 29007 6872 4 in in IN 29007 6872 5 cold cold JJ 29007 6872 6 water water NN 29007 6872 7 for for IN 29007 6872 8 two two CD 29007 6872 9 hours hour NNS 29007 6872 10 . . . 29007 6873 1 Then then RB 29007 6873 2 put put VB 29007 6873 3 them -PRON- PRP 29007 6873 4 in in IN 29007 6873 5 boiling boil VBG 29007 6873 6 water water NN 29007 6873 7 for for IN 29007 6873 8 six six CD 29007 6873 9 minutes minute NNS 29007 6873 10 . . . 29007 6874 1 Soak soak VB 29007 6874 2 them -PRON- PRP 29007 6874 3 again again RB 29007 6874 4 in in IN 29007 6874 5 cold cold JJ 29007 6874 6 water water NN 29007 6874 7 for for IN 29007 6874 8 twenty twenty CD 29007 6874 9 minutes minute NNS 29007 6874 10 . . . 29007 6875 1 Put put VB 29007 6875 2 them -PRON- PRP 29007 6875 3 into into IN 29007 6875 4 boiling boil VBG 29007 6875 5 water water NN 29007 6875 6 or or CC 29007 6875 7 broth broth NN 29007 6875 8 , , , 29007 6875 9 and and CC 29007 6875 10 simmer simmer VB 29007 6875 11 them -PRON- PRP 29007 6875 12 gently gently RB 29007 6875 13 for for IN 29007 6875 14 thirty thirty CD 29007 6875 15 minutes minute NNS 29007 6875 16 or or CC 29007 6875 17 more more JJR 29007 6875 18 , , , 29007 6875 19 until until IN 29007 6875 20 quite quite RB 29007 6875 21 tender tender NN 29007 6875 22 . . . 29007 6876 1 Serve serve VB 29007 6876 2 with with IN 29007 6876 3 or or CC 29007 6876 4 without without IN 29007 6876 5 a a DT 29007 6876 6 plain plain JJ 29007 6876 7 white white JJ 29007 6876 8 sauce sauce NN 29007 6876 9 . . . 29007 6877 1 * * NFP 29007 6877 2 * * NFP 29007 6877 3 * * NFP 29007 6877 4 * * NFP 29007 6877 5 * * NFP 29007 6877 6 Other other JJ 29007 6877 7 dishes dish NNS 29007 6877 8 suitable suitable JJ 29007 6877 9 for for IN 29007 6877 10 the the DT 29007 6877 11 convalescent convalescent NN 29007 6877 12 will will MD 29007 6877 13 found find VBN 29007 6877 14 under under IN 29007 6877 15 the the DT 29007 6877 16 following follow VBG 29007 6877 17 headings:-- headings:-- ADD 29007 6877 18 Sole Sole NNP 29007 6877 19 à à NNP 29007 6877 20 la la DT 29007 6877 21 Béchamel Béchamel NNP 29007 6877 22 . . . 29007 6878 1 Sole Sole NNP 29007 6878 2 à à NNP 29007 6878 3 la la NNP 29007 6878 4 Maître Maître NNP 29007 6878 5 d'Hôtel d'Hôtel NNP 29007 6878 6 . . . 29007 6879 1 Whiting white VBG 29007 6879 2 Boiled boil VBN 29007 6879 3 . . . 29007 6880 1 Boiled Boiled NNP 29007 6880 2 Chicken Chicken NNP 29007 6880 3 . . . 29007 6881 1 Sweetbread sweetbread IN 29007 6881 2 à à NNP 29007 6881 3 la la DT 29007 6881 4 Béchamel Béchamel NNP 29007 6881 5 . . . 29007 6882 1 Mutton Mutton NNP 29007 6882 2 Chop Chop NNP 29007 6882 3 . . . 29007 6883 1 Rice Rice NNP 29007 6883 2 Pudding Pudding NNP 29007 6883 3 . . . 29007 6884 1 Cornflower Cornflower NNP 29007 6884 2 Pudding Pudding NNP 29007 6884 3 . . . 29007 6885 1 Blancmange blancmange NN 29007 6885 2 . . . 29007 6886 1 Tapioca Tapioca NNP 29007 6886 2 Pudding Pudding NNP 29007 6886 3 . . . 29007 6887 1 Sago Sago NNP 29007 6887 2 Pudding Pudding NNP 29007 6887 3 . . . 29007 6888 1 Haricot Haricot NNP 29007 6888 2 Soup Soup NNP 29007 6888 3 . . . 29007 6889 1 Tapioca Tapioca NNP 29007 6889 2 Soup Soup NNP 29007 6889 3 . . . 29007 6890 1 Tapioca tapioca RB 29007 6890 2 Cream Cream NNP 29007 6890 3 . . . 29007 6891 1 Oyster Oyster NNP 29007 6891 2 Soup Soup NNP 29007 6891 3 . . . 29007 6892 1 SUPPER SUPPER NNP 29007 6892 2 DISHES DISHES NNP 29007 6892 3 AND and CC 29007 6892 4 SALADS SALADS NNP 29007 6892 5 . . . 29007 6893 1 Ox ox JJ 29007 6893 2 Tongue Tongue NNP 29007 6893 3 . . . 29007 6894 1 Put put VB 29007 6894 2 it -PRON- PRP 29007 6894 3 in in IN 29007 6894 4 lukewarm lukewarm JJ 29007 6894 5 water water NN 29007 6894 6 ; ; : 29007 6894 7 simmer simmer VB 29007 6894 8 for for IN 29007 6894 9 about about RB 29007 6894 10 three three CD 29007 6894 11 hours hour NNS 29007 6894 12 , , , 29007 6894 13 until until IN 29007 6894 14 very very RB 29007 6894 15 tender tender NN 29007 6894 16 . . . 29007 6895 1 A a DT 29007 6895 2 very very RB 29007 6895 3 dry dry JJ 29007 6895 4 tongue tongue NN 29007 6895 5 may may MD 29007 6895 6 take take VB 29007 6895 7 four four CD 29007 6895 8 hours hour NNS 29007 6895 9 ' ' POS 29007 6895 10 gentle gentle JJ 29007 6895 11 simmering simmering NN 29007 6895 12 . . . 29007 6896 1 If if IN 29007 6896 2 very very JJ 29007 6896 3 salt salt NN 29007 6896 4 or or CC 29007 6896 5 much much RB 29007 6896 6 dried dry VBN 29007 6896 7 , , , 29007 6896 8 soak soak VB 29007 6896 9 for for IN 29007 6896 10 twelve twelve CD 29007 6896 11 hours hour NNS 29007 6896 12 before before IN 29007 6896 13 cooking cooking NN 29007 6896 14 . . . 29007 6897 1 When when WRB 29007 6897 2 tender tender NN 29007 6897 3 , , , 29007 6897 4 remove remove VB 29007 6897 5 the the DT 29007 6897 6 skin skin NN 29007 6897 7 and and CC 29007 6897 8 cover cover VB 29007 6897 9 with with IN 29007 6897 10 glaze glaze NN 29007 6897 11 or or CC 29007 6897 12 fine fine JJ 29007 6897 13 raspings rasping NNS 29007 6897 14 . . . 29007 6898 1 Galantine Galantine NNP 29007 6898 2 of of IN 29007 6898 3 Fowl Fowl NNP 29007 6898 4 . . . 29007 6899 1 _ _ NNP 29007 6899 2 Ingredients_--1 Ingredients_--1 NNP 29007 6899 3 fowl fowl NNP 29007 6899 4 . . . 29007 6900 1 1½ 1½ NNP 29007 6900 2   _SP 29007 6900 3 lb lb XX 29007 6900 4 . . . 29007 6901 1 of of IN 29007 6901 2 pork pork NN 29007 6901 3 . . . 29007 6902 1 1½ 1½ NNP 29007 6902 2   _SP 29007 6902 3 lb lb XX 29007 6902 4 . . . 29007 6903 1 of of IN 29007 6903 2 veal veal NN 29007 6903 3 . . . 29007 6904 1 Yolks yolk NNS 29007 6904 2 of of IN 29007 6904 3 3 3 CD 29007 6904 4 hard hard RB 29007 6904 5 - - HYPH 29007 6904 6 boiled boil VBN 29007 6904 7 eggs egg NNS 29007 6904 8 . . . 29007 6905 1 2 2 CD 29007 6905 2 truffles truffle NNS 29007 6905 3 . . . 29007 6906 1 _ _ NNP 29007 6906 2 Method._--Bone Method._--Bone NNP 29007 6906 3 the the DT 29007 6906 4 fowl fowl NN 29007 6906 5 , , , 29007 6906 6 mince mince VB 29007 6906 7 the the DT 29007 6906 8 pork pork NN 29007 6906 9 and and CC 29007 6906 10 veal veal NN 29007 6906 11 finely finely RB 29007 6906 12 , , , 29007 6906 13 and and CC 29007 6906 14 season season NN 29007 6906 15 with with IN 29007 6906 16 pepper pepper NN 29007 6906 17 and and CC 29007 6906 18 salt salt NN 29007 6906 19 . . . 29007 6907 1 Fill fill VB 29007 6907 2 the the DT 29007 6907 3 fowl fowl NN 29007 6907 4 with with IN 29007 6907 5 the the DT 29007 6907 6 stuffing stuffing NN 29007 6907 7 , , , 29007 6907 8 placing place VBG 29007 6907 9 in in IN 29007 6907 10 the the DT 29007 6907 11 yolks yolk NNS 29007 6907 12 and and CC 29007 6907 13 truffles truffle NNS 29007 6907 14 . . . 29007 6908 1 Shape shape VB 29007 6908 2 the the DT 29007 6908 3 fowl fowl NN 29007 6908 4 nicely nicely RB 29007 6908 5 , , , 29007 6908 6 and and CC 29007 6908 7 fasten fasten RB 29007 6908 8 it -PRON- PRP 29007 6908 9 securely securely RB 29007 6908 10 in in IN 29007 6908 11 a a DT 29007 6908 12 cloth cloth NN 29007 6908 13 . . . 29007 6909 1 Boil Boil NNP 29007 6909 2 it -PRON- PRP 29007 6909 3 according accord VBG 29007 6909 4 to to IN 29007 6909 5 directions direction NNS 29007 6909 6 for for IN 29007 6909 7 boiling boil VBG 29007 6909 8 meat meat NN 29007 6909 9 . . . 29007 6910 1 When when WRB 29007 6910 2 cooked cook VBN 29007 6910 3 , , , 29007 6910 4 remove remove VB 29007 6910 5 the the DT 29007 6910 6 cloth cloth NN 29007 6910 7 and and CC 29007 6910 8 put put VBD 29007 6910 9 in in RP 29007 6910 10 a a DT 29007 6910 11 clean clean JJ 29007 6910 12 one one NN 29007 6910 13 , , , 29007 6910 14 fastening fasten VBG 29007 6910 15 it -PRON- PRP 29007 6910 16 as as IN 29007 6910 17 before before RB 29007 6910 18 . . . 29007 6911 1 Put put VB 29007 6911 2 it -PRON- PRP 29007 6911 3 under under IN 29007 6911 4 pressure pressure NN 29007 6911 5 ( ( -LRB- 29007 6911 6 not not RB 29007 6911 7 too too RB 29007 6911 8 much much JJ 29007 6911 9 ) ) -RRB- 29007 6911 10 until until IN 29007 6911 11 it -PRON- PRP 29007 6911 12 is be VBZ 29007 6911 13 cold cold JJ 29007 6911 14 . . . 29007 6912 1 Remove remove VB 29007 6912 2 the the DT 29007 6912 3 cloth cloth NN 29007 6912 4 , , , 29007 6912 5 glaze glaze VB 29007 6912 6 it -PRON- PRP 29007 6912 7 , , , 29007 6912 8 and and CC 29007 6912 9 garnish garnish VB 29007 6912 10 with with IN 29007 6912 11 aspic aspic NNP 29007 6912 12 jelly jelly NNP 29007 6912 13 . . . 29007 6913 1 Galantine Galantine NNP 29007 6913 2 of of IN 29007 6913 3 Veal Veal NNP 29007 6913 4 . . . 29007 6914 1 Breast breast NN 29007 6914 2 of of IN 29007 6914 3 veal veal NN 29007 6914 4 boned bone VBN 29007 6914 5 may may MD 29007 6914 6 be be VB 29007 6914 7 used use VBN 29007 6914 8 instead instead RB 29007 6914 9 of of IN 29007 6914 10 a a DT 29007 6914 11 fowl fowl NN 29007 6914 12 to to TO 29007 6914 13 make make VB 29007 6914 14 a a DT 29007 6914 15 galantine galantine NN 29007 6914 16 . . . 29007 6915 1 Roll roll VB 29007 6915 2 it -PRON- PRP 29007 6915 3 round round IN 29007 6915 4 the the DT 29007 6915 5 stuffing stuffing NN 29007 6915 6 and and CC 29007 6915 7 prepare prepare VB 29007 6915 8 it -PRON- PRP 29007 6915 9 according accord VBG 29007 6915 10 to to IN 29007 6915 11 directions direction NNS 29007 6915 12 in in IN 29007 6915 13 preceding precede VBG 29007 6915 14 recipe recipe NN 29007 6915 15 . . . 29007 6916 1 Galantine Galantine NNP 29007 6916 2 of of IN 29007 6916 3 Turkey Turkey NNP 29007 6916 4 . . . 29007 6917 1 This this DT 29007 6917 2 may may MD 29007 6917 3 be be VB 29007 6917 4 prepared prepare VBN 29007 6917 5 like like IN 29007 6917 6 Galantine Galantine NNP 29007 6917 7 of of IN 29007 6917 8 Fowl Fowl NNP 29007 6917 9 , , , 29007 6917 10 using use VBG 29007 6917 11 larger large JJR 29007 6917 12 proportions proportion NNS 29007 6917 13 for for IN 29007 6917 14 the the DT 29007 6917 15 stuffing stuffing NN 29007 6917 16 . . . 29007 6918 1 Lobster lobster NN 29007 6918 2 Salad Salad NNP 29007 6918 3 . . . 29007 6919 1 _ _ NNP 29007 6919 2 Ingredients_--1 Ingredients_--1 NNP 29007 6919 3 fine fine JJ 29007 6919 4 lobster lobster NN 29007 6919 5 . . . 29007 6920 1 1 1 CD 29007 6920 2 lettuce lettuce NN 29007 6920 3 . . . 29007 6921 1 1 1 CD 29007 6921 2 endive endive JJ 29007 6921 3 . . . 29007 6922 1 3 3 CD 29007 6922 2 or or CC 29007 6922 3 4 4 CD 29007 6922 4 hard hard RB 29007 6922 5 - - HYPH 29007 6922 6 boiled boil VBN 29007 6922 7 eggs egg NNS 29007 6922 8 . . . 29007 6923 1 Some some DT 29007 6923 2 _ _ NNP 29007 6923 3 mayonnaise mayonnaise NN 29007 6923 4 _ _ NNP 29007 6923 5 dressing dressing NN 29007 6923 6 . . . 29007 6924 1 If if IN 29007 6924 2 possible possible JJ 29007 6924 3 , , , 29007 6924 4 some some DT 29007 6924 5 aspic aspic JJ 29007 6924 6 jelly jelly RB 29007 6924 7 . . . 29007 6925 1 _ _ NNP 29007 6925 2 Method._--Remove method._--remove XX 29007 6925 3 the the DT 29007 6925 4 flesh flesh NN 29007 6925 5 from from IN 29007 6925 6 the the DT 29007 6925 7 body body NN 29007 6925 8 and and CC 29007 6925 9 claws claws NN 29007 6925 10 of of IN 29007 6925 11 the the DT 29007 6925 12 lobster lobster NN 29007 6925 13 , , , 29007 6925 14 and and CC 29007 6925 15 cut cut VBD 29007 6925 16 it -PRON- PRP 29007 6925 17 in in IN 29007 6925 18 pieces piece NNS 29007 6925 19 . . . 29007 6926 1 Let let VB 29007 6926 2 the the DT 29007 6926 3 lettuce lettuce NN 29007 6926 4 be be VB 29007 6926 5 well well RB 29007 6926 6 washed wash VBN 29007 6926 7 and and CC 29007 6926 8 dried dry VBN 29007 6926 9 . . . 29007 6927 1 Cut cut VB 29007 6927 2 it -PRON- PRP 29007 6927 3 up up RP 29007 6927 4 , , , 29007 6927 5 and and CC 29007 6927 6 mix mix VB 29007 6927 7 it -PRON- PRP 29007 6927 8 with with IN 29007 6927 9 the the DT 29007 6927 10 lobster lobster NN 29007 6927 11 and and CC 29007 6927 12 some some DT 29007 6927 13 _ _ NNP 29007 6927 14 mayonnaise mayonnaise NN 29007 6927 15 _ _ NNP 29007 6927 16 sauce sauce NN 29007 6927 17 . . . 29007 6928 1 Put put VB 29007 6928 2 a a DT 29007 6928 3 border border NN 29007 6928 4 of of IN 29007 6928 5 chopped chop VBN 29007 6928 6 aspic aspic NN 29007 6928 7 on on IN 29007 6928 8 a a DT 29007 6928 9 dish dish NN 29007 6928 10 . . . 29007 6929 1 Heap heap VB 29007 6929 2 the the DT 29007 6929 3 salad salad NN 29007 6929 4 in in IN 29007 6929 5 the the DT 29007 6929 6 middle middle NN 29007 6929 7 . . . 29007 6930 1 Decorate decorate VB 29007 6930 2 the the DT 29007 6930 3 salad salad NN 29007 6930 4 with with IN 29007 6930 5 pieces piece NNS 29007 6930 6 of of IN 29007 6930 7 endive endive JJ 29007 6930 8 and and CC 29007 6930 9 hard hard RB 29007 6930 10 - - HYPH 29007 6930 11 boiled boil VBN 29007 6930 12 eggs egg NNS 29007 6930 13 cut cut VBN 29007 6930 14 in in IN 29007 6930 15 quarters quarter NNS 29007 6930 16 . . . 29007 6931 1 Miroton Miroton NNP 29007 6931 2 of of IN 29007 6931 3 Lobster Lobster NNP 29007 6931 4 . . . 29007 6932 1 _ _ NNP 29007 6932 2 Ingredients_--A Ingredients_--A NNP 29007 6932 3 lobster lobster NN 29007 6932 4 . . . 29007 6933 1 1 1 CD 29007 6933 2 lettuce lettuce NN 29007 6933 3 . . . 29007 6934 1 A a DT 29007 6934 2 small small JJ 29007 6934 3 cupful cupful NN 29007 6934 4 of of IN 29007 6934 5 _ _ NNP 29007 6934 6 mayonnaise mayonnaise NN 29007 6934 7 _ _ NNP 29007 6934 8 sauce sauce NN 29007 6934 9 . . . 29007 6935 1 6 6 CD 29007 6935 2 hard hard RB 29007 6935 3 - - HYPH 29007 6935 4 boiled boil VBN 29007 6935 5 eggs egg NNS 29007 6935 6 . . . 29007 6936 1 If if IN 29007 6936 2 possible possible JJ 29007 6936 3 , , , 29007 6936 4 some some DT 29007 6936 5 aspic aspic JJ 29007 6936 6 jelly jelly RB 29007 6936 7 . . . 29007 6937 1 Endive Endive NNP 29007 6937 2 . . . 29007 6938 1 _ _ NNP 29007 6938 2 Method._--Cut Method._--Cut NNP 29007 6938 3 the the DT 29007 6938 4 eggs egg NNS 29007 6938 5 at at IN 29007 6938 6 the the DT 29007 6938 7 bottom bottom NN 29007 6938 8 so so IN 29007 6938 9 that that IN 29007 6938 10 they -PRON- PRP 29007 6938 11 will will MD 29007 6938 12 stand stand VB 29007 6938 13 upright upright JJ 29007 6938 14 . . . 29007 6939 1 Then then RB 29007 6939 2 cut cut VB 29007 6939 3 them -PRON- PRP 29007 6939 4 in in IN 29007 6939 5 quarters quarter NNS 29007 6939 6 , , , 29007 6939 7 lengthwise lengthwise RB 29007 6939 8 . . . 29007 6940 1 Dip dip VB 29007 6940 2 the the DT 29007 6940 3 ends end NNS 29007 6940 4 in in IN 29007 6940 5 a a DT 29007 6940 6 little little JJ 29007 6940 7 aspic aspic JJ 29007 6940 8 jelly jelly NN 29007 6940 9 , , , 29007 6940 10 or or CC 29007 6940 11 melted melted JJ 29007 6940 12 gelatine gelatine NN 29007 6940 13 , , , 29007 6940 14 and and CC 29007 6940 15 place place VB 29007 6940 16 them -PRON- PRP 29007 6940 17 close close VBP 29007 6940 18 together together RB 29007 6940 19 , , , 29007 6940 20 in in IN 29007 6940 21 the the DT 29007 6940 22 form form NN 29007 6940 23 of of IN 29007 6940 24 a a DT 29007 6940 25 large large JJ 29007 6940 26 circle circle NN 29007 6940 27 on on IN 29007 6940 28 a a DT 29007 6940 29 flat flat JJ 29007 6940 30 dish dish NN 29007 6940 31 with with IN 29007 6940 32 the the DT 29007 6940 33 white white JJ 29007 6940 34 part part NN 29007 6940 35 inside inside RB 29007 6940 36 . . . 29007 6941 1 Remove remove VB 29007 6941 2 the the DT 29007 6941 3 flesh flesh NN 29007 6941 4 from from IN 29007 6941 5 the the DT 29007 6941 6 body body NN 29007 6941 7 and and CC 29007 6941 8 claws claws NN 29007 6941 9 of of IN 29007 6941 10 the the DT 29007 6941 11 lobster lobster NN 29007 6941 12 . . . 29007 6942 1 Cut cut VB 29007 6942 2 up up RP 29007 6942 3 the the DT 29007 6942 4 lettuce lettuce NN 29007 6942 5 , , , 29007 6942 6 and and CC 29007 6942 7 mix mix VB 29007 6942 8 it -PRON- PRP 29007 6942 9 with with IN 29007 6942 10 the the DT 29007 6942 11 lobster lobster NN 29007 6942 12 and and CC 29007 6942 13 _ _ NNP 29007 6942 14 mayonnaise mayonnaise NN 29007 6942 15 _ _ NNP 29007 6942 16 . . . 29007 6943 1 Heap heap VB 29007 6943 2 the the DT 29007 6943 3 salad salad NN 29007 6943 4 in in IN 29007 6943 5 the the DT 29007 6943 6 middle middle NN 29007 6943 7 of of IN 29007 6943 8 the the DT 29007 6943 9 crown crown NN 29007 6943 10 of of IN 29007 6943 11 eggs egg NNS 29007 6943 12 . . . 29007 6944 1 Decorate decorate VB 29007 6944 2 it -PRON- PRP 29007 6944 3 with with IN 29007 6944 4 endive endive JJ 29007 6944 5 , , , 29007 6944 6 and and CC 29007 6944 7 put put VBD 29007 6944 8 a a DT 29007 6944 9 border border NN 29007 6944 10 of of IN 29007 6944 11 aspic aspic JJ 29007 6944 12 jelly jelly NNP 29007 6944 13 round round IN 29007 6944 14 it -PRON- PRP 29007 6944 15 . . . 29007 6945 1 Chicken Chicken NNP 29007 6945 2 Salad Salad NNP 29007 6945 3 . . . 29007 6946 1 _ _ NNP 29007 6946 2 Ingredients_--A Ingredients_--A NNP 29007 6946 3 cold cold JJ 29007 6946 4 chicken chicken NN 29007 6946 5 . . . 29007 6947 1 Some some DT 29007 6947 2 celery celery NN 29007 6947 3 . . . 29007 6948 1 A a DT 29007 6948 2 lettuce lettuce NN 29007 6948 3 . . . 29007 6949 1 Endive Endive NNP 29007 6949 2 . . . 29007 6950 1 Beetroot beetroot NN 29007 6950 2 . . . 29007 6951 1 A a DT 29007 6951 2 small small JJ 29007 6951 3 cupful cupful NN 29007 6951 4 of of IN 29007 6951 5 _ _ NNP 29007 6951 6 mayonnaise mayonnaise NN 29007 6951 7 _ _ NNP 29007 6951 8 sauce sauce NN 29007 6951 9 . . . 29007 6952 1 2 2 CD 29007 6952 2 or or CC 29007 6952 3 3 3 CD 29007 6952 4 hard hard RB 29007 6952 5 - - HYPH 29007 6952 6 boiled boil VBN 29007 6952 7 eggs egg NNS 29007 6952 8 . . . 29007 6953 1 _ _ NNP 29007 6953 2 Method._--Remove method._--remove XX 29007 6953 3 the the DT 29007 6953 4 skin skin NN 29007 6953 5 of of IN 29007 6953 6 the the DT 29007 6953 7 chicken chicken NN 29007 6953 8 , , , 29007 6953 9 and and CC 29007 6953 10 cut cut VBD 29007 6953 11 it -PRON- PRP 29007 6953 12 into into IN 29007 6953 13 dice dice NN 29007 6953 14 . . . 29007 6954 1 Cut cut VB 29007 6954 2 up up RP 29007 6954 3 the the DT 29007 6954 4 celery celery NN 29007 6954 5 into into IN 29007 6954 6 half half JJ 29007 6954 7 - - HYPH 29007 6954 8 inch inch NN 29007 6954 9 lengths length NNS 29007 6954 10 , , , 29007 6954 11 taking take VBG 29007 6954 12 half half NN 29007 6954 13 as as RB 29007 6954 14 much much JJ 29007 6954 15 celery celery NN 29007 6954 16 as as IN 29007 6954 17 chicken chicken NN 29007 6954 18 . . . 29007 6955 1 Cut cut VB 29007 6955 2 up up RP 29007 6955 3 the the DT 29007 6955 4 lettuce lettuce NN 29007 6955 5 , , , 29007 6955 6 and and CC 29007 6955 7 mix mix VB 29007 6955 8 the the DT 29007 6955 9 chicken chicken NN 29007 6955 10 , , , 29007 6955 11 celery celery NN 29007 6955 12 , , , 29007 6955 13 and and CC 29007 6955 14 lettuce lettuce VB 29007 6955 15 together together RB 29007 6955 16 with with IN 29007 6955 17 the the DT 29007 6955 18 _ _ NNP 29007 6955 19 mayonnaise mayonnaise NN 29007 6955 20 _ _ NNP 29007 6955 21 . . . 29007 6956 1 Put put VB 29007 6956 2 them -PRON- PRP 29007 6956 3 into into IN 29007 6956 4 a a DT 29007 6956 5 salad salad NN 29007 6956 6 - - HYPH 29007 6956 7 bowl bowl NN 29007 6956 8 , , , 29007 6956 9 or or CC 29007 6956 10 heap heap NN 29007 6956 11 on on IN 29007 6956 12 a a DT 29007 6956 13 dish dish NN 29007 6956 14 . . . 29007 6957 1 Decorate decorate NN 29007 6957 2 with with IN 29007 6957 3 endive endive JJ 29007 6957 4 , , , 29007 6957 5 beetroot beetroot NN 29007 6957 6 , , , 29007 6957 7 and and CC 29007 6957 8 hard hard RB 29007 6957 9 - - HYPH 29007 6957 10 boiled boil VBN 29007 6957 11 eggs egg NNS 29007 6957 12 . . . 29007 6958 1 Mayonnaise Mayonnaise NNP 29007 6958 2 of of IN 29007 6958 3 Salmon Salmon NNP 29007 6958 4 . . . 29007 6959 1 _ _ NNP 29007 6959 2 Ingredients_--Some ingredients_--some JJ 29007 6959 3 cold cold JJ 29007 6959 4 dressed dressed JJ 29007 6959 5 salmon salmon NN 29007 6959 6 . . . 29007 6960 1 A a DT 29007 6960 2 lettuce lettuce NN 29007 6960 3 . . . 29007 6961 1 Endive Endive NNP 29007 6961 2 . . . 29007 6962 1 Some some DT 29007 6962 2 hard hard RB 29007 6962 3 - - HYPH 29007 6962 4 boiled boil VBN 29007 6962 5 eggs egg NNS 29007 6962 6 . . . 29007 6963 1 A a DT 29007 6963 2 small small JJ 29007 6963 3 cupful cupful NN 29007 6963 4 of of IN 29007 6963 5 _ _ NNP 29007 6963 6 mayonnaise mayonnaise NN 29007 6963 7 _ _ NNP 29007 6963 8 sauce sauce NN 29007 6963 9 . . . 29007 6964 1 Some some DT 29007 6964 2 chopped chop VBN 29007 6964 3 aspic aspic NN 29007 6964 4 . . . 29007 6965 1 _ _ NNP 29007 6965 2 Method._--Break method._--break CD 29007 6965 3 the the DT 29007 6965 4 salmon salmon NN 29007 6965 5 into into IN 29007 6965 6 flakes flake NNS 29007 6965 7 , , , 29007 6965 8 removing remove VBG 29007 6965 9 the the DT 29007 6965 10 bones bone NNS 29007 6965 11 . . . 29007 6966 1 Cut cut VB 29007 6966 2 up up RP 29007 6966 3 the the DT 29007 6966 4 lettuce lettuce NN 29007 6966 5 , , , 29007 6966 6 and and CC 29007 6966 7 mix mix VB 29007 6966 8 the the DT 29007 6966 9 salad salad NN 29007 6966 10 with with IN 29007 6966 11 the the DT 29007 6966 12 _ _ NNP 29007 6966 13 mayonnaise mayonnaise NN 29007 6966 14 _ _ NNP 29007 6966 15 sauce sauce NN 29007 6966 16 . . . 29007 6967 1 Heap heap VB 29007 6967 2 it -PRON- PRP 29007 6967 3 lightly lightly RB 29007 6967 4 on on IN 29007 6967 5 a a DT 29007 6967 6 dish dish NN 29007 6967 7 . . . 29007 6968 1 Decorate decorate VB 29007 6968 2 prettily prettily RB 29007 6968 3 with with IN 29007 6968 4 endive endive JJ 29007 6968 5 , , , 29007 6968 6 and and CC 29007 6968 7 put put VBD 29007 6968 8 some some DT 29007 6968 9 hard hard RB 29007 6968 10 - - HYPH 29007 6968 11 boiled boil VBN 29007 6968 12 eggs egg NNS 29007 6968 13 , , , 29007 6968 14 cut cut VBN 29007 6968 15 into into IN 29007 6968 16 quarters quarter NNS 29007 6968 17 , , , 29007 6968 18 round round IN 29007 6968 19 it -PRON- PRP 29007 6968 20 ; ; : 29007 6968 21 also also RB 29007 6968 22 , , , 29007 6968 23 if if IN 29007 6968 24 liked like VBN 29007 6968 25 , , , 29007 6968 26 a a DT 29007 6968 27 border border NN 29007 6968 28 of of IN 29007 6968 29 aspic aspic NNP 29007 6968 30 jelly jelly NNP 29007 6968 31 . . . 29007 6969 1 Oyster Oyster NNP 29007 6969 2 Salad Salad NNP 29007 6969 3 . . . 29007 6970 1 _ _ NNP 29007 6970 2 Ingredients_--1 Ingredients_--1 NNP 29007 6970 3 tin tin NN 29007 6970 4 of of IN 29007 6970 5 oysters oyster NNS 29007 6970 6 . . . 29007 6971 1 1 1 LS 29007 6971 2 crisp crisp JJ 29007 6971 3 lettuce lettuce NN 29007 6971 4 . . . 29007 6972 1 1 1 CD 29007 6972 2 head head NN 29007 6972 3 of of IN 29007 6972 4 celery celery NN 29007 6972 5 . . . 29007 6973 1 A a DT 29007 6973 2 little little JJ 29007 6973 3 _ _ NNP 29007 6973 4 mayonnaise mayonnaise NN 29007 6973 5 _ _ NNP 29007 6973 6 or or CC 29007 6973 7 salad salad NN 29007 6973 8 - - HYPH 29007 6973 9 dressing dressing NN 29007 6973 10 . . . 29007 6974 1 _ _ NNP 29007 6974 2 Method._--Wash Method._--Wash NNP 29007 6974 3 the the DT 29007 6974 4 lettuce lettuce NN 29007 6974 5 , , , 29007 6974 6 and and CC 29007 6974 7 cut cut VBD 29007 6974 8 it -PRON- PRP 29007 6974 9 coarsely coarsely RB 29007 6974 10 . . . 29007 6975 1 Wash wash VB 29007 6975 2 , , , 29007 6975 3 and and CC 29007 6975 4 cut cut VBD 29007 6975 5 the the DT 29007 6975 6 celery celery NN 29007 6975 7 into into IN 29007 6975 8 one one CD 29007 6975 9 - - HYPH 29007 6975 10 inch inch NN 29007 6975 11 lengths length NNS 29007 6975 12 , , , 29007 6975 13 Trim trim VB 29007 6975 14 the the DT 29007 6975 15 oysters oyster NNS 29007 6975 16 , , , 29007 6975 17 and and CC 29007 6975 18 mix mix VB 29007 6975 19 them -PRON- PRP 29007 6975 20 with with IN 29007 6975 21 the the DT 29007 6975 22 salad salad NN 29007 6975 23 . . . 29007 6976 1 Put put VB 29007 6976 2 the the DT 29007 6976 3 mixture mixture NN 29007 6976 4 into into IN 29007 6976 5 a a DT 29007 6976 6 salad salad NN 29007 6976 7 - - HYPH 29007 6976 8 bowl bowl NN 29007 6976 9 , , , 29007 6976 10 and and CC 29007 6976 11 pour pour VB 29007 6976 12 over over IN 29007 6976 13 the the DT 29007 6976 14 _ _ NNP 29007 6976 15 mayonnaise mayonnaise NN 29007 6976 16 _ _ NNP 29007 6976 17 or or CC 29007 6976 18 dressing dressing NN 29007 6976 19 . . . 29007 6977 1 Celery Celery NNP 29007 6977 2 Salad salad NN 29007 6977 3 . . . 29007 6978 1 _ _ NNP 29007 6978 2 Ingredients_--2 Ingredients_--2 NNP 29007 6978 3 heads head NNS 29007 6978 4 of of IN 29007 6978 5 celery celery NN 29007 6978 6 . . . 29007 6979 1 1 1 CD 29007 6979 2 beetroot beetroot NN 29007 6979 3 . . . 29007 6980 1 A a DT 29007 6980 2 plain plain JJ 29007 6980 3 salad salad NN 29007 6980 4 - - HYPH 29007 6980 5 dressing dressing NN 29007 6980 6 . . . 29007 6981 1 _ _ NNP 29007 6981 2 Method._--Wash Method._--Wash NNP 29007 6981 3 the the DT 29007 6981 4 celery celery NN 29007 6981 5 , , , 29007 6981 6 and and CC 29007 6981 7 cut cut VBD 29007 6981 8 it -PRON- PRP 29007 6981 9 into into IN 29007 6981 10 half half JJ 29007 6981 11 - - HYPH 29007 6981 12 inch inch NN 29007 6981 13 lengths length NNS 29007 6981 14 . . . 29007 6982 1 Put put VB 29007 6982 2 them -PRON- PRP 29007 6982 3 in in IN 29007 6982 4 a a DT 29007 6982 5 salad salad NN 29007 6982 6 - - HYPH 29007 6982 7 bowl bowl NN 29007 6982 8 , , , 29007 6982 9 and and CC 29007 6982 10 pour pour VB 29007 6982 11 the the DT 29007 6982 12 dressing dressing NN 29007 6982 13 over over RP 29007 6982 14 . . . 29007 6983 1 Garnish garnish VB 29007 6983 2 with with IN 29007 6983 3 a a DT 29007 6983 4 border border NN 29007 6983 5 of of IN 29007 6983 6 beetroot beetroot NN 29007 6983 7 . . . 29007 6984 1 Tomato Tomato NNP 29007 6984 2 Salad Salad NNP 29007 6984 3 . . . 29007 6985 1 _ _ NNP 29007 6985 2 Ingredients_--A Ingredients_--A NNP 29007 6985 3 few few JJ 29007 6985 4 ripe ripe JJ 29007 6985 5 tomatoes tomato NNS 29007 6985 6 . . . 29007 6986 1 Equal equal JJ 29007 6986 2 quantities quantity NNS 29007 6986 3 of of IN 29007 6986 4 oil oil NN 29007 6986 5 and and CC 29007 6986 6 vinegar vinegar NN 29007 6986 7 . . . 29007 6987 1 1 1 CD 29007 6987 2 dessertspoonful dessertspoonful NN 29007 6987 3 of of IN 29007 6987 4 chopped chop VBN 29007 6987 5 parsley parsley NN 29007 6987 6 . . . 29007 6988 1 Pepper pepper NN 29007 6988 2 and and CC 29007 6988 3 salt salt NN 29007 6988 4 . . . 29007 6989 1 _ _ NNP 29007 6989 2 Method._--Slice method._--slice CD 29007 6989 3 the the DT 29007 6989 4 tomatoes tomato NNS 29007 6989 5 and and CC 29007 6989 6 lay lie VBD 29007 6989 7 them -PRON- PRP 29007 6989 8 on on IN 29007 6989 9 a a DT 29007 6989 10 glass glass NN 29007 6989 11 dish dish NN 29007 6989 12 . . . 29007 6990 1 Sprinkle sprinkle VB 29007 6990 2 them -PRON- PRP 29007 6990 3 with with IN 29007 6990 4 the the DT 29007 6990 5 parsley parsley NN 29007 6990 6 . . . 29007 6991 1 Mix mix VB 29007 6991 2 the the DT 29007 6991 3 oil oil NN 29007 6991 4 and and CC 29007 6991 5 vinegar vinegar NN 29007 6991 6 with with IN 29007 6991 7 pepper pepper NN 29007 6991 8 and and CC 29007 6991 9 salt salt NN 29007 6991 10 , , , 29007 6991 11 and and CC 29007 6991 12 pour pour VB 29007 6991 13 over over IN 29007 6991 14 them -PRON- PRP 29007 6991 15 . . . 29007 6992 1 Cauliflower Cauliflower NNP 29007 6992 2 Salad Salad NNP 29007 6992 3 . . . 29007 6993 1 _ _ NNP 29007 6993 2 Ingredients_--1 Ingredients_--1 NNP 29007 6993 3 boiled boil VBD 29007 6993 4 cauliflower cauliflower NN 29007 6993 5 . . . 29007 6994 1 A a DT 29007 6994 2 little little JJ 29007 6994 3 _ _ NNP 29007 6994 4 mayonnaise mayonnaise NN 29007 6994 5 _ _ NNP 29007 6994 6 or or CC 29007 6994 7 salad salad NN 29007 6994 8 - - HYPH 29007 6994 9 dressing dressing NN 29007 6994 10 . . . 29007 6995 1 Pepper pepper NN 29007 6995 2 and and CC 29007 6995 3 salt salt NN 29007 6995 4 . . . 29007 6996 1 _ _ NNP 29007 6996 2 Method._--Divide Method._--Divide NNP 29007 6996 3 the the DT 29007 6996 4 cauliflower cauliflower NN 29007 6996 5 into into IN 29007 6996 6 tufts tufts NNP 29007 6996 7 , , , 29007 6996 8 and and CC 29007 6996 9 remove remove VB 29007 6996 10 the the DT 29007 6996 11 green green JJ 29007 6996 12 leaves leave NNS 29007 6996 13 . . . 29007 6997 1 Place place VB 29007 6997 2 them -PRON- PRP 29007 6997 3 on on IN 29007 6997 4 a a DT 29007 6997 5 dish dish NN 29007 6997 6 , , , 29007 6997 7 and and CC 29007 6997 8 pour pour VB 29007 6997 9 the the DT 29007 6997 10 dressing dressing NN 29007 6997 11 over over IN 29007 6997 12 them -PRON- PRP 29007 6997 13 . . . 29007 6998 1 Garnish garnish VB 29007 6998 2 with with IN 29007 6998 3 beetroot beetroot NN 29007 6998 4 . . . 29007 6999 1 Potato Potato NNP 29007 6999 2 Salad Salad NNP 29007 6999 3 . . . 29007 7000 1 _ _ NNP 29007 7000 2 Ingredients_--Some ingredients_--some NN 29007 7000 3 boiled boil VBD 29007 7000 4 potatoes potato NNS 29007 7000 5 . . . 29007 7001 1 1 1 CD 29007 7001 2 boiled boil VBN 29007 7001 3 onion onion NN 29007 7001 4 . . . 29007 7002 1 Some some DT 29007 7002 2 plain plain JJ 29007 7002 3 salad salad NN 29007 7002 4 - - HYPH 29007 7002 5 dressing dressing NN 29007 7002 6 . . . 29007 7003 1 _ _ NNP 29007 7003 2 Method._--Slice method._--slice CD 29007 7003 3 the the DT 29007 7003 4 potatoes potato NNS 29007 7003 5 and and CC 29007 7003 6 onion onion NN 29007 7003 7 thinly thinly RB 29007 7003 8 . . . 29007 7004 1 Lay lay VB 29007 7004 2 them -PRON- PRP 29007 7004 3 on on IN 29007 7004 4 a a DT 29007 7004 5 dish dish NN 29007 7004 6 , , , 29007 7004 7 and and CC 29007 7004 8 pour pour VB 29007 7004 9 the the DT 29007 7004 10 dressing dressing NN 29007 7004 11 over over RP 29007 7004 12 . . . 29007 7005 1 If if IN 29007 7005 2 preferred prefer VBN 29007 7005 3 , , , 29007 7005 4 the the DT 29007 7005 5 onion onion NN 29007 7005 6 may may MD 29007 7005 7 be be VB 29007 7005 8 omitted omit VBN 29007 7005 9 . . . 29007 7006 1 Haricot Haricot NNP 29007 7006 2 Salad Salad NNP 29007 7006 3 . . . 29007 7007 1 _ _ NNP 29007 7007 2 Ingredients_--Some ingredients_--some NN 29007 7007 3 nicely nicely RB 29007 7007 4 cooked cook VBD 29007 7007 5 haricot haricot NNP 29007 7007 6 beans bean NNS 29007 7007 7 . . . 29007 7008 1 1 1 CD 29007 7008 2 teaspoonful teaspoonful JJ 29007 7008 3 of of IN 29007 7008 4 finely finely RB 29007 7008 5 - - HYPH 29007 7008 6 chopped chop VBN 29007 7008 7 parsley parsley NN 29007 7008 8 . . . 29007 7009 1 Equal equal JJ 29007 7009 2 quantities quantity NNS 29007 7009 3 of of IN 29007 7009 4 oil oil NN 29007 7009 5 and and CC 29007 7009 6 vinegar vinegar NN 29007 7009 7 . . . 29007 7010 1 Pepper pepper NN 29007 7010 2 and and CC 29007 7010 3 salt salt NN 29007 7010 4 . . . 29007 7011 1 _ _ NNP 29007 7011 2 Method._--Lay Method._--Lay NNP 29007 7011 3 the the DT 29007 7011 4 beans bean NNS 29007 7011 5 in in IN 29007 7011 6 a a DT 29007 7011 7 dish dish NN 29007 7011 8 . . . 29007 7012 1 Sprinkle sprinkle VB 29007 7012 2 them -PRON- PRP 29007 7012 3 with with IN 29007 7012 4 the the DT 29007 7012 5 parsley parsley NN 29007 7012 6 . . . 29007 7013 1 Mix mix VB 29007 7013 2 the the DT 29007 7013 3 oil oil NN 29007 7013 4 and and CC 29007 7013 5 vinegar vinegar NN 29007 7013 6 with with IN 29007 7013 7 the the DT 29007 7013 8 pepper pepper NN 29007 7013 9 and and CC 29007 7013 10 salt salt NN 29007 7013 11 , , , 29007 7013 12 and and CC 29007 7013 13 pour pour VB 29007 7013 14 over over IN 29007 7013 15 them -PRON- PRP 29007 7013 16 . . . 29007 7014 1 Lentil Lentil NNP 29007 7014 2 Salad Salad NNP 29007 7014 3 . . . 29007 7015 1 _ _ NNP 29007 7015 2 Ingredients_--Some ingredients_--some NN 29007 7015 3 boiled boil VBD 29007 7015 4 lentils lentil NNS 29007 7015 5 . . . 29007 7016 1 A a DT 29007 7016 2 little little JJ 29007 7016 3 chopped chopped JJ 29007 7016 4 parsley parsley NN 29007 7016 5 . . . 29007 7017 1 Equal equal JJ 29007 7017 2 quantities quantity NNS 29007 7017 3 of of IN 29007 7017 4 oil oil NN 29007 7017 5 and and CC 29007 7017 6 vinegar vinegar NN 29007 7017 7 . . . 29007 7018 1 Pepper pepper NN 29007 7018 2 and and CC 29007 7018 3 salt salt NN 29007 7018 4 . . . 29007 7019 1 _ _ NNP 29007 7019 2 Method._--Lay Method._--Lay NNP 29007 7019 3 the the DT 29007 7019 4 lentils lentil NNS 29007 7019 5 in in IN 29007 7019 6 a a DT 29007 7019 7 dish dish NN 29007 7019 8 . . . 29007 7020 1 Sprinkle sprinkle VB 29007 7020 2 them -PRON- PRP 29007 7020 3 with with IN 29007 7020 4 the the DT 29007 7020 5 chopped chop VBN 29007 7020 6 parsley parsley NN 29007 7020 7 . . . 29007 7021 1 Mix mix VB 29007 7021 2 the the DT 29007 7021 3 oil oil NN 29007 7021 4 and and CC 29007 7021 5 vinegar vinegar NN 29007 7021 6 with with IN 29007 7021 7 the the DT 29007 7021 8 pepper pepper NN 29007 7021 9 and and CC 29007 7021 10 salt salt NN 29007 7021 11 , , , 29007 7021 12 and and CC 29007 7021 13 pour pour VB 29007 7021 14 over over IN 29007 7021 15 them -PRON- PRP 29007 7021 16 . . . 29007 7022 1 Mixed Mixed NNP 29007 7022 2 Salad Salad NNP 29007 7022 3 . . . 29007 7023 1 _ _ NNP 29007 7023 2 Ingredients_--Equal Ingredients_--Equal NNP 29007 7023 3 quantities quantity NNS 29007 7023 4 of of IN 29007 7023 5 boiled boil VBN 29007 7023 6 potato potato NN 29007 7023 7 , , , 29007 7023 8 carrot carrot NNP 29007 7023 9 , , , 29007 7023 10 turnip turnip NNP 29007 7023 11 , , , 29007 7023 12 and and CC 29007 7023 13 beetroot beetroot NN 29007 7023 14 . . . 29007 7024 1 Equal equal JJ 29007 7024 2 quantities quantity NNS 29007 7024 3 of of IN 29007 7024 4 oil oil NN 29007 7024 5 and and CC 29007 7024 6 vinegar vinegar NN 29007 7024 7 . . . 29007 7025 1 Pepper pepper NN 29007 7025 2 and and CC 29007 7025 3 salt salt NN 29007 7025 4 to to IN 29007 7025 5 taste taste NN 29007 7025 6 . . . 29007 7026 1 _ _ NNP 29007 7026 2 Method._--Cut Method._--Cut NNP 29007 7026 3 the the DT 29007 7026 4 vegetables vegetable NNS 29007 7026 5 into into IN 29007 7026 6 small small JJ 29007 7026 7 dice dice NNS 29007 7026 8 . . . 29007 7027 1 Place place VB 29007 7027 2 them -PRON- PRP 29007 7027 3 in in IN 29007 7027 4 a a DT 29007 7027 5 salad salad NN 29007 7027 6 bowl bowl NN 29007 7027 7 . . . 29007 7028 1 Mix mix VB 29007 7028 2 the the DT 29007 7028 3 oil oil NN 29007 7028 4 and and CC 29007 7028 5 vinegar vinegar NN 29007 7028 6 with with IN 29007 7028 7 the the DT 29007 7028 8 pepper pepper NN 29007 7028 9 and and CC 29007 7028 10 salt salt NN 29007 7028 11 , , , 29007 7028 12 and and CC 29007 7028 13 pour pour VB 29007 7028 14 over over IN 29007 7028 15 them -PRON- PRP 29007 7028 16 . . . 29007 7029 1 Spring Spring NNP 29007 7029 2 Salad Salad NNP 29007 7029 3 . . . 29007 7030 1 _ _ NNP 29007 7030 2 Ingredients_--1 Ingredients_--1 NNP 29007 7030 3 lettuce lettuce NN 29007 7030 4 . . . 29007 7031 1 Some some DT 29007 7031 2 mustard mustard NN 29007 7031 3 and and CC 29007 7031 4 cress cress NN 29007 7031 5 . . . 29007 7032 1 Endive Endive NNP 29007 7032 2 . . . 29007 7033 1 Hard hard RB 29007 7033 2 - - HYPH 29007 7033 3 boiled boil VBN 29007 7033 4 eggs egg NNS 29007 7033 5 . . . 29007 7034 1 Beetroot beetroot NN 29007 7034 2 . . . 29007 7035 1 Watercress watercress JJ 29007 7035 2 . . . 29007 7036 1 Some some DT 29007 7036 2 _ _ NNP 29007 7036 3 mayonnaise mayonnaise NN 29007 7036 4 _ _ NNP 29007 7036 5 or or CC 29007 7036 6 salad salad NN 29007 7036 7 - - HYPH 29007 7036 8 dressing dressing NN 29007 7036 9 . . . 29007 7037 1 _ _ NNP 29007 7037 2 Method._--Wash Method._--Wash NNP 29007 7037 3 the the DT 29007 7037 4 vegetables vegetable NNS 29007 7037 5 well well RB 29007 7037 6 ; ; : 29007 7037 7 put put VB 29007 7037 8 them -PRON- PRP 29007 7037 9 in in IN 29007 7037 10 a a DT 29007 7037 11 draught draught NN 29007 7037 12 to to TO 29007 7037 13 dry dry VB 29007 7037 14 them -PRON- PRP 29007 7037 15 quickly quickly RB 29007 7037 16 . . . 29007 7038 1 Then then RB 29007 7038 2 cut cut VB 29007 7038 3 them -PRON- PRP 29007 7038 4 rather rather RB 29007 7038 5 coarsely coarsely RB 29007 7038 6 . . . 29007 7039 1 Put put VB 29007 7039 2 them -PRON- PRP 29007 7039 3 into into IN 29007 7039 4 a a DT 29007 7039 5 salad salad NN 29007 7039 6 - - HYPH 29007 7039 7 bowl bowl NN 29007 7039 8 . . . 29007 7040 1 Pour pour VB 29007 7040 2 over over IN 29007 7040 3 the the DT 29007 7040 4 dressing dressing NN 29007 7040 5 , , , 29007 7040 6 and and CC 29007 7040 7 garnish garnish VB 29007 7040 8 with with IN 29007 7040 9 hard hard RB 29007 7040 10 - - HYPH 29007 7040 11 boiled boil VBN 29007 7040 12 eggs egg NNS 29007 7040 13 and and CC 29007 7040 14 beetroot beetroot NN 29007 7040 15 . . . 29007 7041 1 For for IN 29007 7041 2 a a DT 29007 7041 3 more more RBR 29007 7041 4 elaborate elaborate JJ 29007 7041 5 salad salad NN 29007 7041 6 , , , 29007 7041 7 put put VBD 29007 7041 8 the the DT 29007 7041 9 vegetables vegetable NNS 29007 7041 10 into into IN 29007 7041 11 a a DT 29007 7041 12 glass glass NN 29007 7041 13 or or CC 29007 7041 14 silver silver NN 29007 7041 15 dish dish NN 29007 7041 16 , , , 29007 7041 17 heaping heap VBG 29007 7041 18 them -PRON- PRP 29007 7041 19 high high RB 29007 7041 20 in in IN 29007 7041 21 the the DT 29007 7041 22 centre centre NN 29007 7041 23 . . . 29007 7042 1 Decorate decorate NN 29007 7042 2 with with IN 29007 7042 3 sprigs sprig NNS 29007 7042 4 of of IN 29007 7042 5 endive endive JJ 29007 7042 6 , , , 29007 7042 7 placing place VBG 29007 7042 8 a a DT 29007 7042 9 large large JJ 29007 7042 10 tuft tuft NN 29007 7042 11 at at IN 29007 7042 12 the the DT 29007 7042 13 top top NN 29007 7042 14 . . . 29007 7043 1 Round round IN 29007 7043 2 the the DT 29007 7043 3 base base NN 29007 7043 4 place place NN 29007 7043 5 the the DT 29007 7043 6 hard hard RB 29007 7043 7 - - HYPH 29007 7043 8 boiled boil VBN 29007 7043 9 eggs egg NNS 29007 7043 10 , , , 29007 7043 11 cut cut VBN 29007 7043 12 in in IN 29007 7043 13 quarters quarter NNS 29007 7043 14 , , , 29007 7043 15 alternately alternately RB 29007 7043 16 with with IN 29007 7043 17 slices slice NNS 29007 7043 18 of of IN 29007 7043 19 beetroot beetroot NN 29007 7043 20 . . . 29007 7044 1 Finish finish VB 29007 7044 2 off off RP 29007 7044 3 with with IN 29007 7044 4 a a DT 29007 7044 5 border border NN 29007 7044 6 of of IN 29007 7044 7 chopped chop VBN 29007 7044 8 aspic aspic NNP 29007 7044 9 jelly jelly NNP 29007 7044 10 . . . 29007 7045 1 MISCELLANEOUS MISCELLANEOUS NNP 29007 7045 2 DISHES DISHES NNP 29007 7045 3 . . . 29007 7046 1 Cheese Cheese NNP 29007 7046 2 Pâtés Pâtés NNP 29007 7046 3 . . . 29007 7047 1 _ _ NNP 29007 7047 2 Ingredients_--Some ingredients_--some JJ 29007 7047 3 stale stale JJ 29007 7047 4 bread bread NN 29007 7047 5 . . . 29007 7048 1 ½ ½ NNP 29007 7048 2 tablespoonful tablespoonful JJ 29007 7048 3 of of IN 29007 7048 4 hot hot JJ 29007 7048 5 water water NN 29007 7048 6 . . . 29007 7049 1 4 4 CD 29007 7049 2 tablespoonfuls tablespoonful NNS 29007 7049 3 of of IN 29007 7049 4 grated grate VBN 29007 7049 5 cheese cheese NN 29007 7049 6 . . . 29007 7050 1 1 1 CD 29007 7050 2   _SP 29007 7050 3 oz oz UH 29007 7050 4 . . . 29007 7051 1 of of IN 29007 7051 2 butter butter NN 29007 7051 3 . . . 29007 7052 1 A a DT 29007 7052 2 few few JJ 29007 7052 3 bread bread NN 29007 7052 4 - - HYPH 29007 7052 5 crumbs crumb NNS 29007 7052 6 . . . 29007 7053 1 Pepper pepper NN 29007 7053 2 and and CC 29007 7053 3 salt salt NN 29007 7053 4 . . . 29007 7054 1 A a DT 29007 7054 2 little little JJ 29007 7054 3 cayenne cayenne NN 29007 7054 4 . . . 29007 7055 1 A a DT 29007 7055 2 few few JJ 29007 7055 3 browned browned JJ 29007 7055 4 bread bread NN 29007 7055 5 - - HYPH 29007 7055 6 crumbs crumb NNS 29007 7055 7 . . . 29007 7056 1 The the DT 29007 7056 2 yolk yolk NN 29007 7056 3 of of IN 29007 7056 4 an an DT 29007 7056 5 egg egg NN 29007 7056 6 . . . 29007 7057 1 _ _ NNP 29007 7057 2 Method._--Cut Method._--Cut NNP 29007 7057 3 the the DT 29007 7057 4 bread bread NN 29007 7057 5 in in IN 29007 7057 6 slices slice NNS 29007 7057 7 of of IN 29007 7057 8 one one CD 29007 7057 9 inch inch NN 29007 7057 10 in in IN 29007 7057 11 thickness thickness NN 29007 7057 12 . . . 29007 7058 1 Stamp stamp NN 29007 7058 2 into into IN 29007 7058 3 rounds round NNS 29007 7058 4 with with IN 29007 7058 5 a a DT 29007 7058 6 circular circular JJ 29007 7058 7 pastry pastry NN 29007 7058 8 - - HYPH 29007 7058 9 cutter cutter NN 29007 7058 10 ; ; : 29007 7058 11 scoop scoop VB 29007 7058 12 out out RP 29007 7058 13 the the DT 29007 7058 14 inside inside NN 29007 7058 15 , , , 29007 7058 16 making make VBG 29007 7058 17 little little JJ 29007 7058 18 nests nest NNS 29007 7058 19 of of IN 29007 7058 20 them -PRON- PRP 29007 7058 21 . . . 29007 7059 1 Fry fry NN 29007 7059 2 in in IN 29007 7059 3 hot hot JJ 29007 7059 4 fat fat NN 29007 7059 5 ( ( -LRB- 29007 7059 6 _ _ NNP 29007 7059 7 see see VBP 29007 7059 8 _ _ NNP 29007 7059 9 French French NNP 29007 7059 10 Frying Frying NNP 29007 7059 11 ) ) -RRB- 29007 7059 12 ; ; : 29007 7059 13 drain drain VB 29007 7059 14 them -PRON- PRP 29007 7059 15 on on IN 29007 7059 16 kitchen kitchen NN 29007 7059 17 paper paper NN 29007 7059 18 . . . 29007 7060 1 Put put VB 29007 7060 2 them -PRON- PRP 29007 7060 3 inside inside IN 29007 7060 4 the the DT 29007 7060 5 oven oven NN 29007 7060 6 to to TO 29007 7060 7 keep keep VB 29007 7060 8 hot hot JJ 29007 7060 9 . . . 29007 7061 1 Put put VB 29007 7061 2 the the DT 29007 7061 3 butter butter NN 29007 7061 4 and and CC 29007 7061 5 water water NN 29007 7061 6 into into IN 29007 7061 7 a a DT 29007 7061 8 saucepan saucepan NN 29007 7061 9 on on IN 29007 7061 10 the the DT 29007 7061 11 fire fire NN 29007 7061 12 to to TO 29007 7061 13 boil boil VB 29007 7061 14 . . . 29007 7062 1 When when WRB 29007 7062 2 boiling boil VBG 29007 7062 3 , , , 29007 7062 4 stir stir VB 29007 7062 5 in in IN 29007 7062 6 sufficient sufficient JJ 29007 7062 7 crumbs crumb NNS 29007 7062 8 to to TO 29007 7062 9 make make VB 29007 7062 10 the the DT 29007 7062 11 mixture mixture NN 29007 7062 12 stiff stiff JJ 29007 7062 13 . . . 29007 7063 1 Beat beat VB 29007 7063 2 in in IN 29007 7063 3 the the DT 29007 7063 4 yolk yolk NN 29007 7063 5 , , , 29007 7063 6 add add VB 29007 7063 7 pepper pepper NN 29007 7063 8 , , , 29007 7063 9 salt salt NN 29007 7063 10 , , , 29007 7063 11 and and CC 29007 7063 12 cayenne cayenne NNS 29007 7063 13 ; ; , 29007 7063 14 and and CC 29007 7063 15 stir stir VBP 29007 7063 16 in in IN 29007 7063 17 the the DT 29007 7063 18 cheese cheese NN 29007 7063 19 . . . 29007 7064 1 Pile pile VB 29007 7064 2 the the DT 29007 7064 3 mixture mixture NN 29007 7064 4 on on IN 29007 7064 5 the the DT 29007 7064 6 cases case NNS 29007 7064 7 ; ; : 29007 7064 8 sprinkle sprinkle VB 29007 7064 9 a a DT 29007 7064 10 few few JJ 29007 7064 11 browned brown VBN 29007 7064 12 crumbs crumb NNS 29007 7064 13 over over IN 29007 7064 14 them -PRON- PRP 29007 7064 15 and and CC 29007 7064 16 be be VB 29007 7064 17 careful careful JJ 29007 7064 18 to to TO 29007 7064 19 serve serve VB 29007 7064 20 quite quite RB 29007 7064 21 hot hot JJ 29007 7064 22 . . . 29007 7065 1 Welsh Welsh NNP 29007 7065 2 Rare Rare NNP 29007 7065 3 - - HYPH 29007 7065 4 bit bit NN 29007 7065 5 . . . 29007 7066 1 _ _ NNP 29007 7066 2 Ingredients_--Some ingredients_--some JJ 29007 7066 3 slices slice NNS 29007 7066 4 of of IN 29007 7066 5 bread bread NN 29007 7066 6 about about RB 29007 7066 7 half half PDT 29007 7066 8 an an DT 29007 7066 9 inch inch NN 29007 7066 10 in in IN 29007 7066 11 thickness thickness NN 29007 7066 12 . . . 29007 7067 1 Some some DT 29007 7067 2 slices slice NNS 29007 7067 3 of of IN 29007 7067 4 cheese cheese NN 29007 7067 5 . . . 29007 7068 1 A a DT 29007 7068 2 little little JJ 29007 7068 3 butter butter NN 29007 7068 4 . . . 29007 7069 1 The the DT 29007 7069 2 yolk yolk NN 29007 7069 3 of of IN 29007 7069 4 an an DT 29007 7069 5 egg egg NN 29007 7069 6 . . . 29007 7070 1 Pepper pepper NN 29007 7070 2 and and CC 29007 7070 3 salt salt NN 29007 7070 4 . . . 29007 7071 1 A a DT 29007 7071 2 little little JJ 29007 7071 3 cayenne cayenne NN 29007 7071 4 . . . 29007 7072 1 _ _ NNP 29007 7072 2 Method._--Toast method._--toast CD 29007 7072 3 the the DT 29007 7072 4 bread bread NN 29007 7072 5 and and CC 29007 7072 6 keep keep VB 29007 7072 7 it -PRON- PRP 29007 7072 8 quite quite RB 29007 7072 9 hot hot JJ 29007 7072 10 . . . 29007 7073 1 Cut cut VB 29007 7073 2 the the DT 29007 7073 3 cheese cheese NN 29007 7073 4 into into IN 29007 7073 5 very very RB 29007 7073 6 thin thin JJ 29007 7073 7 pieces piece NNS 29007 7073 8 . . . 29007 7074 1 Put put VB 29007 7074 2 it -PRON- PRP 29007 7074 3 in in IN 29007 7074 4 a a DT 29007 7074 5 saucepan saucepan NN 29007 7074 6 with with IN 29007 7074 7 the the DT 29007 7074 8 butter butter NN 29007 7074 9 ; ; : 29007 7074 10 pepper pepper NN 29007 7074 11 and and CC 29007 7074 12 salt salt NN 29007 7074 13 to to IN 29007 7074 14 taste taste NN 29007 7074 15 . . . 29007 7075 1 Stir stir VB 29007 7075 2 until until IN 29007 7075 3 it -PRON- PRP 29007 7075 4 has have VBZ 29007 7075 5 melted melt VBN 29007 7075 6 , , , 29007 7075 7 then then RB 29007 7075 8 mix mix VB 29007 7075 9 in in IN 29007 7075 10 the the DT 29007 7075 11 yolk yolk NN 29007 7075 12 . . . 29007 7076 1 Spread spread VB 29007 7076 2 it -PRON- PRP 29007 7076 3 on on IN 29007 7076 4 the the DT 29007 7076 5 toast toast NN 29007 7076 6 , , , 29007 7076 7 and and CC 29007 7076 8 brown brown NNP 29007 7076 9 before before IN 29007 7076 10 the the DT 29007 7076 11 fire fire NN 29007 7076 12 . . . 29007 7077 1 Toasted Toasted NNP 29007 7077 2 Cheese Cheese NNP 29007 7077 3 . . . 29007 7078 1 _ _ NNP 29007 7078 2 Ingredients_--Some ingredients_--some JJ 29007 7078 3 slices slice NNS 29007 7078 4 of of IN 29007 7078 5 very very RB 29007 7078 6 hot hot JJ 29007 7078 7 toast toast NN 29007 7078 8 . . . 29007 7079 1 Some some DT 29007 7079 2 slices slice NNS 29007 7079 3 of of IN 29007 7079 4 cheese cheese NN 29007 7079 5 . . . 29007 7080 1 Mustard mustard NN 29007 7080 2 , , , 29007 7080 3 pepper pepper NN 29007 7080 4 and and CC 29007 7080 5 salt salt NN 29007 7080 6 . . . 29007 7081 1 _ _ NNP 29007 7081 2 Method._--Toast method._--toast CD 29007 7081 3 the the DT 29007 7081 4 cheese cheese NN 29007 7081 5 nicely nicely RB 29007 7081 6 , , , 29007 7081 7 and and CC 29007 7081 8 lay lie VBD 29007 7081 9 it -PRON- PRP 29007 7081 10 quickly quickly RB 29007 7081 11 on on IN 29007 7081 12 hot hot JJ 29007 7081 13 toast toast NN 29007 7081 14 . . . 29007 7082 1 Spread spread VB 29007 7082 2 a a DT 29007 7082 3 little little JJ 29007 7082 4 mustard mustard NN 29007 7082 5 thinly thinly RB 29007 7082 6 over over IN 29007 7082 7 it -PRON- PRP 29007 7082 8 , , , 29007 7082 9 with with IN 29007 7082 10 pepper pepper NN 29007 7082 11 and and CC 29007 7082 12 salt salt NN 29007 7082 13 , , , 29007 7082 14 and and CC 29007 7082 15 serve serve VB 29007 7082 16 very very RB 29007 7082 17 hot hot JJ 29007 7082 18 . . . 29007 7083 1 Cheese Cheese NNP 29007 7083 2 Pudding Pudding NNP 29007 7083 3 . . . 29007 7084 1 _ _ NNP 29007 7084 2 Ingredients_--3 Ingredients_--3 NNP 29007 7084 3   _SP 29007 7084 4 oz oz UH 29007 7084 5 . . . 29007 7085 1 of of IN 29007 7085 2 bread bread NN 29007 7085 3 - - HYPH 29007 7085 4 crumbs crumb NNS 29007 7085 5 . . . 29007 7086 1 1 1 CD 29007 7086 2 pint pint NN 29007 7086 3 of of IN 29007 7086 4 milk milk NN 29007 7086 5 . . . 29007 7087 1 ¼ ¼ NNP 29007 7087 2   _SP 29007 7087 3 lb lb XX 29007 7087 4 . . . 29007 7088 1 of of IN 29007 7088 2 grated grate VBN 29007 7088 3 cheese cheese NN 29007 7088 4 . . . 29007 7089 1 3 3 CD 29007 7089 2 eggs egg NNS 29007 7089 3 . . . 29007 7090 1 1 1 CD 29007 7090 2   _SP 29007 7090 3 oz oz UH 29007 7090 4 . . . 29007 7091 1 of of IN 29007 7091 2 butter butter NN 29007 7091 3 . . . 29007 7092 1 Pepper pepper NN 29007 7092 2 and and CC 29007 7092 3 salt salt NN 29007 7092 4 . . . 29007 7093 1 A a DT 29007 7093 2 little little JJ 29007 7093 3 cayenne cayenne NN 29007 7093 4 . . . 29007 7094 1 _ _ NNP 29007 7094 2 Method._--Put method._--put CD 29007 7094 3 the the DT 29007 7094 4 crumbs crumb NNS 29007 7094 5 into into IN 29007 7094 6 a a DT 29007 7094 7 basin basin NN 29007 7094 8 . . . 29007 7095 1 Boil boil VB 29007 7095 2 the the DT 29007 7095 3 milk milk NN 29007 7095 4 ; ; : 29007 7095 5 pour pour VB 29007 7095 6 it -PRON- PRP 29007 7095 7 over over IN 29007 7095 8 them -PRON- PRP 29007 7095 9 , , , 29007 7095 10 and and CC 29007 7095 11 let let VB 29007 7095 12 them -PRON- PRP 29007 7095 13 soak soak VB 29007 7095 14 . . . 29007 7096 1 Then then RB 29007 7096 2 add add VB 29007 7096 3 the the DT 29007 7096 4 yolks yolk NNS 29007 7096 5 of of IN 29007 7096 6 the the DT 29007 7096 7 three three CD 29007 7096 8 eggs egg NNS 29007 7096 9 , , , 29007 7096 10 the the DT 29007 7096 11 grated grate VBN 29007 7096 12 cheese cheese NN 29007 7096 13 , , , 29007 7096 14 and and CC 29007 7096 15 seasoning seasoning NN 29007 7096 16 . . . 29007 7097 1 Beat beat VB 29007 7097 2 the the DT 29007 7097 3 whites white NNS 29007 7097 4 of of IN 29007 7097 5 the the DT 29007 7097 6 eggs egg NNS 29007 7097 7 to to IN 29007 7097 8 a a DT 29007 7097 9 stiff stiff JJ 29007 7097 10 froth froth NN 29007 7097 11 and and CC 29007 7097 12 stir stir VB 29007 7097 13 them -PRON- PRP 29007 7097 14 in in RP 29007 7097 15 lightly lightly RB 29007 7097 16 . . . 29007 7098 1 Pour pour VB 29007 7098 2 the the DT 29007 7098 3 mixture mixture NN 29007 7098 4 into into IN 29007 7098 5 a a DT 29007 7098 6 greased grease VBN 29007 7098 7 pie pie NN 29007 7098 8 - - HYPH 29007 7098 9 dish dish NN 29007 7098 10 , , , 29007 7098 11 and and CC 29007 7098 12 bake bake VB 29007 7098 13 in in RP 29007 7098 14 a a DT 29007 7098 15 quick quick JJ 29007 7098 16 oven oven NN 29007 7098 17 until until IN 29007 7098 18 well well RB 29007 7098 19 thrown throw VBN 29007 7098 20 up up RP 29007 7098 21 and and CC 29007 7098 22 brown brown NNP 29007 7098 23 . . . 29007 7099 1 Macaroni Macaroni NNP 29007 7099 2 and and CC 29007 7099 3 Cheese Cheese NNP 29007 7099 4 . . . 29007 7100 1 _ _ NNP 29007 7100 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 7100 3   _SP 29007 7100 4 lb lb XX 29007 7100 5 . . . 29007 7101 1 of of IN 29007 7101 2 macaroni macaroni NNP 29007 7101 3 . . . 29007 7102 1 2 2 LS 29007 7102 2   _SP 29007 7102 3 oz oz UH 29007 7102 4 . . . 29007 7103 1 of of IN 29007 7103 2 grated grate VBN 29007 7103 3 cheese cheese NN 29007 7103 4 . . . 29007 7104 1 ½ ½ JJ 29007 7104 2 pint pint NN 29007 7104 3 of of IN 29007 7104 4 milk milk NN 29007 7104 5 . . . 29007 7105 1 1 1 CD 29007 7105 2   _SP 29007 7105 3 oz oz UH 29007 7105 4 . . . 29007 7106 1 of of IN 29007 7106 2 butter butter NN 29007 7106 3 . . . 29007 7107 1 ½ ½ JJ 29007 7107 2   _SP 29007 7107 3 oz oz UH 29007 7107 4 . . . 29007 7108 1 of of IN 29007 7108 2 flour flour NN 29007 7108 3 . . . 29007 7109 1 Pepper pepper NN 29007 7109 2 and and CC 29007 7109 3 salt salt NN 29007 7109 4 . . . 29007 7110 1 A a DT 29007 7110 2 little little JJ 29007 7110 3 cayenne cayenne NN 29007 7110 4 . . . 29007 7111 1 _ _ NNP 29007 7111 2 Method._--Break Method._--Break NNP 29007 7111 3 the the DT 29007 7111 4 macaroni macaroni NN 29007 7111 5 into into IN 29007 7111 6 small small JJ 29007 7111 7 pieces piece NNS 29007 7111 8 , , , 29007 7111 9 and and CC 29007 7111 10 boil boil VB 29007 7111 11 in in IN 29007 7111 12 a a DT 29007 7111 13 quart quart NN 29007 7111 14 of of IN 29007 7111 15 water water NN 29007 7111 16 for for IN 29007 7111 17 thirty thirty CD 29007 7111 18 minutes minute NNS 29007 7111 19 or or CC 29007 7111 20 more more JJR 29007 7111 21 until until IN 29007 7111 22 the the DT 29007 7111 23 macaroni macaroni NN 29007 7111 24 is be VBZ 29007 7111 25 tender tender JJ 29007 7111 26 . . . 29007 7112 1 Then then RB 29007 7112 2 strain strain VB 29007 7112 3 away away RB 29007 7112 4 the the DT 29007 7112 5 water water NN 29007 7112 6 . . . 29007 7113 1 Melt melt VB 29007 7113 2 the the DT 29007 7113 3 butter butter NN 29007 7113 4 in in IN 29007 7113 5 a a DT 29007 7113 6 stewpan stewpan NN 29007 7113 7 . . . 29007 7114 1 Mix mix VB 29007 7114 2 in in IN 29007 7114 3 the the DT 29007 7114 4 flour flour NN 29007 7114 5 smoothly smoothly RB 29007 7114 6 . . . 29007 7115 1 Pour pour VB 29007 7115 2 in in IN 29007 7115 3 the the DT 29007 7115 4 milk milk NN 29007 7115 5 , , , 29007 7115 6 stir stir NN 29007 7115 7 , , , 29007 7115 8 and and CC 29007 7115 9 boil boil VB 29007 7115 10 well well RB 29007 7115 11 . . . 29007 7116 1 Then then RB 29007 7116 2 put put VB 29007 7116 3 in in RP 29007 7116 4 the the DT 29007 7116 5 macaroni macaroni JJ 29007 7116 6 , , , 29007 7116 7 seasoning seasoning NN 29007 7116 8 , , , 29007 7116 9 and and CC 29007 7116 10 half half PDT 29007 7116 11 the the DT 29007 7116 12 cheese cheese NN 29007 7116 13 . . . 29007 7117 1 Put put VB 29007 7117 2 the the DT 29007 7117 3 mixture mixture NN 29007 7117 4 into into IN 29007 7117 5 a a DT 29007 7117 6 greased grease VBN 29007 7117 7 pie pie NN 29007 7117 8 - - HYPH 29007 7117 9 dish dish NN 29007 7117 10 . . . 29007 7118 1 Sprinkle sprinkle VB 29007 7118 2 the the DT 29007 7118 3 remainder remainder NN 29007 7118 4 of of IN 29007 7118 5 the the DT 29007 7118 6 cheese cheese NN 29007 7118 7 over over IN 29007 7118 8 it -PRON- PRP 29007 7118 9 , , , 29007 7118 10 and and CC 29007 7118 11 bake bake VB 29007 7118 12 in in RP 29007 7118 13 a a DT 29007 7118 14 quick quick JJ 29007 7118 15 oven oven NN 29007 7118 16 until until IN 29007 7118 17 brown brown NNP 29007 7118 18 . . . 29007 7119 1 Macaroni Macaroni NNP 29007 7119 2 Stewed Stewed NNP 29007 7119 3 in in IN 29007 7119 4 Milk milk NN 29007 7119 5 . . . 29007 7120 1 _ _ NNP 29007 7120 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 7120 3   _SP 29007 7120 4 lb lb XX 29007 7120 5 . . . 29007 7121 1 of of IN 29007 7121 2 macaroni macaroni NNP 29007 7121 3 . . . 29007 7122 1 1 1 CD 29007 7122 2 pint pint NN 29007 7122 3 of of IN 29007 7122 4 milk milk NN 29007 7122 5 . . . 29007 7123 1 _ _ NNP 29007 7123 2 Method._--Break Method._--Break NNP 29007 7123 3 the the DT 29007 7123 4 macaroni macaroni NN 29007 7123 5 , , , 29007 7123 6 and and CC 29007 7123 7 boil boil VB 29007 7123 8 it -PRON- PRP 29007 7123 9 in in IN 29007 7123 10 one one CD 29007 7123 11 quart quart NN 29007 7123 12 of of IN 29007 7123 13 water water NN 29007 7123 14 for for IN 29007 7123 15 thirty thirty CD 29007 7123 16 minutes minute NNS 29007 7123 17 . . . 29007 7124 1 Then then RB 29007 7124 2 strain strain VB 29007 7124 3 away away RB 29007 7124 4 the the DT 29007 7124 5 water water NN 29007 7124 6 , , , 29007 7124 7 and and CC 29007 7124 8 pour pour VBP 29007 7124 9 in in IN 29007 7124 10 the the DT 29007 7124 11 milk milk NN 29007 7124 12 . . . 29007 7125 1 Stew Stew NNP 29007 7125 2 gently gently RB 29007 7125 3 , , , 29007 7125 4 stirring stir VBG 29007 7125 5 occasionally occasionally RB 29007 7125 6 for for IN 29007 7125 7 thirty thirty CD 29007 7125 8 minutes minute NNS 29007 7125 9 . . . 29007 7126 1 This this DT 29007 7126 2 may may MD 29007 7126 3 be be VB 29007 7126 4 eaten eat VBN 29007 7126 5 with with IN 29007 7126 6 jam jam NNP 29007 7126 7 , , , 29007 7126 8 sugar sugar NN 29007 7126 9 , , , 29007 7126 10 treacle treacle NN 29007 7126 11 , , , 29007 7126 12 stewed stew VBD 29007 7126 13 fruit fruit NN 29007 7126 14 , , , 29007 7126 15 & & CC 29007 7126 16 c. c. NNP 29007 7126 17 Macaroni Macaroni NNP 29007 7126 18 Stewed Stewed NNP 29007 7126 19 in in IN 29007 7126 20 Stock Stock NNP 29007 7126 21 . . . 29007 7127 1 Prepare prepare VB 29007 7127 2 according accord VBG 29007 7127 3 to to IN 29007 7127 4 directions direction NNS 29007 7127 5 in in IN 29007 7127 6 the the DT 29007 7127 7 preceding precede VBG 29007 7127 8 recipe recipe NN 29007 7127 9 , , , 29007 7127 10 using use VBG 29007 7127 11 stock stock NN 29007 7127 12 instead instead RB 29007 7127 13 of of IN 29007 7127 14 milk milk NN 29007 7127 15 . . . 29007 7128 1 Macaroni Macaroni NNP 29007 7128 2 is be VBZ 29007 7128 3 very very RB 29007 7128 4 good good JJ 29007 7128 5 plainly plainly RB 29007 7128 6 boiled boil VBN 29007 7128 7 and and CC 29007 7128 8 served serve VBD 29007 7128 9 as as IN 29007 7128 10 a a DT 29007 7128 11 vegetable vegetable NN 29007 7128 12 with with IN 29007 7128 13 roasted roast VBN 29007 7128 14 or or CC 29007 7128 15 stewed stew VBN 29007 7128 16 meat meat NN 29007 7128 17 . . . 29007 7129 1 Savoury Savoury NNP 29007 7129 2 Rice Rice NNP 29007 7129 3 . . . 29007 7130 1 _ _ NNP 29007 7130 2 Ingredients_--1 Ingredients_--1 NNP 29007 7130 3 onion onion NN 29007 7130 4 . . . 29007 7131 1 2 2 LS 29007 7131 2   _SP 29007 7131 3 oz oz UH 29007 7131 4 . . . 29007 7132 1 of of IN 29007 7132 2 rice rice NNP 29007 7132 3 . . . 29007 7133 1 1 1 CD 29007 7133 2 pint pint NN 29007 7133 3 of of IN 29007 7133 4 boilings boiling NNS 29007 7133 5 from from IN 29007 7133 6 meat meat NN 29007 7133 7 . . . 29007 7134 1 Pepper pepper NN 29007 7134 2 and and CC 29007 7134 3 salt salt NN 29007 7134 4 . . . 29007 7135 1 _ _ NNP 29007 7135 2 Method._--Boil Method._--Boil NNP 29007 7135 3 the the DT 29007 7135 4 onion onion NN 29007 7135 5 until until IN 29007 7135 6 tender tender NN 29007 7135 7 , , , 29007 7135 8 then then RB 29007 7135 9 chop chop VB 29007 7135 10 it -PRON- PRP 29007 7135 11 finely finely RB 29007 7135 12 . . . 29007 7136 1 Wash wash VB 29007 7136 2 the the DT 29007 7136 3 rice rice NN 29007 7136 4 , , , 29007 7136 5 and and CC 29007 7136 6 boil boil VB 29007 7136 7 it -PRON- PRP 29007 7136 8 in in IN 29007 7136 9 the the DT 29007 7136 10 meat meat NN 29007 7136 11 liquor liquor NN 29007 7136 12 with with IN 29007 7136 13 the the DT 29007 7136 14 chopped chop VBN 29007 7136 15 onion onion NN 29007 7136 16 until until IN 29007 7136 17 tender tender NN 29007 7136 18 . . . 29007 7137 1 Add add VB 29007 7137 2 pepper pepper NN 29007 7137 3 and and CC 29007 7137 4 salt salt NN 29007 7137 5 to to IN 29007 7137 6 taste taste NN 29007 7137 7 . . . 29007 7138 1 Cheese Cheese NNP 29007 7138 2 Sandwiches Sandwiches NNPS 29007 7138 3 . . . 29007 7139 1 _ _ NNP 29007 7139 2 Ingredients_--¼ Ingredients_--¼ NNP 29007 7139 3   _SP 29007 7139 4 lb lb XX 29007 7139 5 . . . 29007 7140 1 of of IN 29007 7140 2 grated grate VBN 29007 7140 3 cheese cheese NN 29007 7140 4 . . . 29007 7141 1 The the DT 29007 7141 2 yolks yolk NNS 29007 7141 3 of of IN 29007 7141 4 3 3 CD 29007 7141 5 hard hard RB 29007 7141 6 - - HYPH 29007 7141 7 boiled boil VBN 29007 7141 8 eggs egg NNS 29007 7141 9 . . . 29007 7142 1 4 4 CD 29007 7142 2 slices slice NNS 29007 7142 3 of of IN 29007 7142 4 buttered butter VBN 29007 7142 5 bread bread NN 29007 7142 6 . . . 29007 7143 1 1 1 CD 29007 7143 2   _SP 29007 7143 3 oz oz UH 29007 7143 4 . . . 29007 7144 1 of of IN 29007 7144 2 butter butter NN 29007 7144 3 . . . 29007 7145 1 Pepper pepper NN 29007 7145 2 and and CC 29007 7145 3 salt salt NN 29007 7145 4 . . . 29007 7146 1 A a DT 29007 7146 2 little little JJ 29007 7146 3 cayenne cayenne NN 29007 7146 4 . . . 29007 7147 1 _ _ NNP 29007 7147 2 Method._--Beat method._--beat CD 29007 7147 3 the the DT 29007 7147 4 yolks yolk NNS 29007 7147 5 well well RB 29007 7147 6 with with IN 29007 7147 7 the the DT 29007 7147 8 butter butter NN 29007 7147 9 ; ; : 29007 7147 10 add add VB 29007 7147 11 the the DT 29007 7147 12 cheese cheese NN 29007 7147 13 and and CC 29007 7147 14 seasoning seasoning NN 29007 7147 15 . . . 29007 7148 1 Spread spread VB 29007 7148 2 the the DT 29007 7148 3 mixture mixture NN 29007 7148 4 on on IN 29007 7148 5 the the DT 29007 7148 6 two two CD 29007 7148 7 pieces piece NNS 29007 7148 8 of of IN 29007 7148 9 buttered butter VBN 29007 7148 10 bread bread NN 29007 7148 11 , , , 29007 7148 12 and and CC 29007 7148 13 place place VB 29007 7148 14 the the DT 29007 7148 15 others other NNS 29007 7148 16 over over RP 29007 7148 17 . . . 29007 7149 1 Rice Rice NNP 29007 7149 2 Stewed stew VBN 29007 7149 3 with with IN 29007 7149 4 Cheese Cheese NNP 29007 7149 5 . . . 29007 7150 1 _ _ NNP 29007 7150 2 Ingredients_--½ Ingredients_--½ NNP 29007 7150 3   _SP 29007 7150 4 lb lb XX 29007 7150 5 . . . 29007 7151 1 of of IN 29007 7151 2 rice rice NNP 29007 7151 3 . . . 29007 7152 1 2½ 2½ CD 29007 7152 2 pints pint NNS 29007 7152 3 of of IN 29007 7152 4 water water NN 29007 7152 5 . . . 29007 7153 1 1 1 CD 29007 7153 2 pint pint NN 29007 7153 3 of of IN 29007 7153 4 milk milk NN 29007 7153 5 . . . 29007 7154 1 2 2 LS 29007 7154 2   _SP 29007 7154 3 oz oz UH 29007 7154 4 . . . 29007 7155 1 of of IN 29007 7155 2 grated grate VBN 29007 7155 3 cheese cheese NN 29007 7155 4 . . . 29007 7156 1 Pepper pepper NN 29007 7156 2 and and CC 29007 7156 3 salt salt NN 29007 7156 4 . . . 29007 7157 1 _ _ NNP 29007 7157 2 Method._--Boil Method._--Boil NNP 29007 7157 3 the the DT 29007 7157 4 rice rice NN 29007 7157 5 gently gently RB 29007 7157 6 in in IN 29007 7157 7 the the DT 29007 7157 8 water water NN 29007 7157 9 for for IN 29007 7157 10 half half PDT 29007 7157 11 an an DT 29007 7157 12 hour hour NN 29007 7157 13 , , , 29007 7157 14 then then RB 29007 7157 15 add add VB 29007 7157 16 the the DT 29007 7157 17 milk milk NN 29007 7157 18 and and CC 29007 7157 19 cheese cheese NN 29007 7157 20 and and CC 29007 7157 21 boil boil VB 29007 7157 22 gently gently RB 29007 7157 23 for for IN 29007 7157 24 half half PDT 29007 7157 25 an an DT 29007 7157 26 hour hour NN 29007 7157 27 more more RBR 29007 7157 28 . . . 29007 7158 1 Stewed Stewed NNP 29007 7158 2 Normandy Normandy NNP 29007 7158 3 Pippins Pippins NNPS 29007 7158 4 . . . 29007 7159 1 _ _ NNP 29007 7159 2 Ingredients_--1 Ingredients_--1 NNP 29007 7159 3   _SP 29007 7159 4 lb lb XX 29007 7159 5 . . . 29007 7160 1 of of IN 29007 7160 2 pippins pippin NNS 29007 7160 3 . . . 29007 7161 1 1 1 CD 29007 7161 2 quart quart NN 29007 7161 3 of of IN 29007 7161 4 water water NN 29007 7161 5 . . . 29007 7162 1 6 6 CD 29007 7162 2   _SP 29007 7162 3 oz oz UH 29007 7162 4 . . . 29007 7163 1 of of IN 29007 7163 2 lump lump NNP 29007 7163 3 sugar sugar NN 29007 7163 4 . . . 29007 7164 1 _ _ NNP 29007 7164 2 Method._--Soak Method._--Soak NNP 29007 7164 3 the the DT 29007 7164 4 pippins pippin NNS 29007 7164 5 in in IN 29007 7164 6 the the DT 29007 7164 7 water water NN 29007 7164 8 . . . 29007 7165 1 Then then RB 29007 7165 2 stew stew VB 29007 7165 3 them -PRON- PRP 29007 7165 4 with with IN 29007 7165 5 the the DT 29007 7165 6 sugar sugar NN 29007 7165 7 for for IN 29007 7165 8 one one CD 29007 7165 9 hour hour NN 29007 7165 10 or or CC 29007 7165 11 more more JJR 29007 7165 12 until until IN 29007 7165 13 quite quite RB 29007 7165 14 soft soft JJ 29007 7165 15 . . . 29007 7166 1 Place place VB 29007 7166 2 them -PRON- PRP 29007 7166 3 on on IN 29007 7166 4 a a DT 29007 7166 5 glass glass NN 29007 7166 6 dish dish NN 29007 7166 7 and and CC 29007 7166 8 pour pour VB 29007 7166 9 the the DT 29007 7166 10 syrup syrup NN 29007 7166 11 over over IN 29007 7166 12 them -PRON- PRP 29007 7166 13 . . . 29007 7167 1 ODDS ODDS NNP 29007 7167 2 AND and CC 29007 7167 3 ENDS end NNS 29007 7167 4 . . . 29007 7168 1 Croutons crouton NNS 29007 7168 2 of of IN 29007 7168 3 Bread bread NN 29007 7168 4 for for IN 29007 7168 5 Soup Soup NNP 29007 7168 6 . . . 29007 7169 1 Cut cut VB 29007 7169 2 stale stale JJ 29007 7169 3 bread bread NN 29007 7169 4 into into IN 29007 7169 5 small small JJ 29007 7169 6 dice dice NNS 29007 7169 7 , , , 29007 7169 8 fry fry VB 29007 7169 9 them -PRON- PRP 29007 7169 10 in in IN 29007 7169 11 a a DT 29007 7169 12 little little JJ 29007 7169 13 butter butter NN 29007 7169 14 , , , 29007 7169 15 or or CC 29007 7169 16 in in IN 29007 7169 17 a a DT 29007 7169 18 large large JJ 29007 7169 19 quantity quantity NN 29007 7169 20 of of IN 29007 7169 21 fat fat NN 29007 7169 22 ( ( -LRB- 29007 7169 23 _ _ NNP 29007 7169 24 see see VBP 29007 7169 25 _ _ NNP 29007 7169 26 French French NNP 29007 7169 27 Frying Frying NNP 29007 7169 28 ) ) -RRB- 29007 7169 29 , , , 29007 7169 30 a a DT 29007 7169 31 golden golden JJ 29007 7169 32 brown brown JJ 29007 7169 33 colour colour NN 29007 7169 34 . . . 29007 7170 1 Drain drain VB 29007 7170 2 on on IN 29007 7170 3 kitchen kitchen NN 29007 7170 4 paper paper NN 29007 7170 5 and and CC 29007 7170 6 serve serve VB 29007 7170 7 on on IN 29007 7170 8 a a DT 29007 7170 9 folded fold VBN 29007 7170 10 napkin napkin NNP 29007 7170 11 . . . 29007 7171 1 Toasted toasted JJ 29007 7171 2 Bread Bread NNP 29007 7171 3 for for IN 29007 7171 4 Soup Soup NNP 29007 7171 5 . . . 29007 7172 1 Cut cut VB 29007 7172 2 toasted toasted JJ 29007 7172 3 bread bread NN 29007 7172 4 into into IN 29007 7172 5 small small JJ 29007 7172 6 dice dice NNS 29007 7172 7 , , , 29007 7172 8 put put VBD 29007 7172 9 them -PRON- PRP 29007 7172 10 on on IN 29007 7172 11 a a DT 29007 7172 12 baking baking NN 29007 7172 13 - - HYPH 29007 7172 14 tin tin NN 29007 7172 15 and and CC 29007 7172 16 place place VB 29007 7172 17 them -PRON- PRP 29007 7172 18 in in IN 29007 7172 19 a a DT 29007 7172 20 quick quick JJ 29007 7172 21 oven oven NN 29007 7172 22 for for IN 29007 7172 23 a a DT 29007 7172 24 few few JJ 29007 7172 25 minutes minute NNS 29007 7172 26 . . . 29007 7173 1 Serve serve VB 29007 7173 2 on on IN 29007 7173 3 a a DT 29007 7173 4 folded fold VBN 29007 7173 5 napkin napkin NNP 29007 7173 6 . . . 29007 7174 1 Bread bread NN 29007 7174 2 - - HYPH 29007 7174 3 crumbs crumb NNS 29007 7174 4 . . . 29007 7175 1 These these DT 29007 7175 2 are be VBP 29007 7175 3 best best RB 29007 7175 4 made make VBN 29007 7175 5 by by IN 29007 7175 6 rubbing rub VBG 29007 7175 7 stale stale JJ 29007 7175 8 bread bread NN 29007 7175 9 through through IN 29007 7175 10 a a DT 29007 7175 11 wire wire NN 29007 7175 12 sieve sieve NN 29007 7175 13 , , , 29007 7175 14 or or CC 29007 7175 15 the the DT 29007 7175 16 crumb crumb NN 29007 7175 17 of of IN 29007 7175 18 stale stale JJ 29007 7175 19 bread bread NN 29007 7175 20 may may MD 29007 7175 21 be be VB 29007 7175 22 dried dry VBN 29007 7175 23 in in IN 29007 7175 24 a a DT 29007 7175 25 slow slow JJ 29007 7175 26 oven oven NN 29007 7175 27 and and CC 29007 7175 28 pounded pound VBD 29007 7175 29 for for IN 29007 7175 30 crumbs crumb NNS 29007 7175 31 . . . 29007 7176 1 Browned Browned NNP 29007 7176 2 Bread Bread NNP 29007 7176 3 - - HYPH 29007 7176 4 crumbs crumb NNS 29007 7176 5 . . . 29007 7177 1 These these DT 29007 7177 2 can can MD 29007 7177 3 be be VB 29007 7177 4 made make VBN 29007 7177 5 from from IN 29007 7177 6 white white JJ 29007 7177 7 crumbs crumb NNS 29007 7177 8 , , , 29007 7177 9 which which WDT 29007 7177 10 should should MD 29007 7177 11 be be VB 29007 7177 12 put put VBN 29007 7177 13 on on IN 29007 7177 14 a a DT 29007 7177 15 baking baking NN 29007 7177 16 - - HYPH 29007 7177 17 tin tin NN 29007 7177 18 and and CC 29007 7177 19 baked bake VBD 29007 7177 20 a a DT 29007 7177 21 golden golden JJ 29007 7177 22 brown brown JJ 29007 7177 23 colour colour NN 29007 7177 24 in in IN 29007 7177 25 the the DT 29007 7177 26 oven oven NN 29007 7177 27 ; ; : 29007 7177 28 or or CC 29007 7177 29 the the DT 29007 7177 30 crusts crust NNS 29007 7177 31 of of IN 29007 7177 32 stale stale JJ 29007 7177 33 bread bread NN 29007 7177 34 can can MD 29007 7177 35 be be VB 29007 7177 36 dried dry VBN 29007 7177 37 in in IN 29007 7177 38 a a DT 29007 7177 39 slow slow JJ 29007 7177 40 oven oven NN 29007 7177 41 and and CC 29007 7177 42 pounded pound VBD 29007 7177 43 . . . 29007 7178 1 Raspings rasping NNS 29007 7178 2 can can MD 29007 7178 3 be be VB 29007 7178 4 used use VBN 29007 7178 5 , , , 29007 7178 6 but but CC 29007 7178 7 they -PRON- PRP 29007 7178 8 should should MD 29007 7178 9 be be VB 29007 7178 10 rubbed rub VBN 29007 7178 11 through through IN 29007 7178 12 a a DT 29007 7178 13 wire wire NN 29007 7178 14 sieve sieve NN 29007 7178 15 . . . 29007 7179 1 Browned Browned NNP 29007 7179 2 Crumbs Crumbs NNP 29007 7179 3 for for IN 29007 7179 4 Game Game NNP 29007 7179 5 . . . 29007 7180 1 Put put VB 29007 7180 2 white white JJ 29007 7180 3 crumbs crumb NNS 29007 7180 4 into into IN 29007 7180 5 a a DT 29007 7180 6 frying frying JJ 29007 7180 7 - - HYPH 29007 7180 8 pan pan NN 29007 7180 9 with with IN 29007 7180 10 a a DT 29007 7180 11 little little JJ 29007 7180 12 butter butter NN 29007 7180 13 , , , 29007 7180 14 and and CC 29007 7180 15 stir stir VB 29007 7180 16 until until IN 29007 7180 17 they -PRON- PRP 29007 7180 18 are be VBP 29007 7180 19 lightly lightly RB 29007 7180 20 browned brown VBN 29007 7180 21 . . . 29007 7181 1 Macédoine Macédoine NNP 29007 7181 2 of of IN 29007 7181 3 Vegetables vegetable NNS 29007 7181 4 . . . 29007 7182 1 Cut cut NN 29007 7182 2 carrots carrot NNS 29007 7182 3 and and CC 29007 7182 4 turnips turnip NNS 29007 7182 5 into into IN 29007 7182 6 fancy fancy JJ 29007 7182 7 shapes shape NNS 29007 7182 8 with with IN 29007 7182 9 a a DT 29007 7182 10 dry dry JJ 29007 7182 11 cutter cutter NN 29007 7182 12 , , , 29007 7182 13 boil boil VB 29007 7182 14 them -PRON- PRP 29007 7182 15 separately separately RB 29007 7182 16 , , , 29007 7182 17 cooking cook VBG 29007 7182 18 the the DT 29007 7182 19 turnips turnip NNS 29007 7182 20 five five CD 29007 7182 21 minutes minute NNS 29007 7182 22 and and CC 29007 7182 23 the the DT 29007 7182 24 carrots carrot NNS 29007 7182 25 fifteen fifteen CD 29007 7182 26 . . . 29007 7183 1 Mix mix VB 29007 7183 2 them -PRON- PRP 29007 7183 3 with with IN 29007 7183 4 nicely nicely RB 29007 7183 5 boiled boil VBN 29007 7183 6 green green JJ 29007 7183 7 peas pea NNS 29007 7183 8 and and CC 29007 7183 9 French french JJ 29007 7183 10 beans bean NNS 29007 7183 11 . . . 29007 7184 1 In in IN 29007 7184 2 the the DT 29007 7184 3 winter winter NN 29007 7184 4 Moir Moir NNP 29007 7184 5 's 's POS 29007 7184 6 _ _ NNP 29007 7184 7 Macédoine Macédoine NNP 29007 7184 8 _ _ NNP 29007 7184 9 of of IN 29007 7184 10 Cooked Cooked NNP 29007 7184 11 Vegetables Vegetables NNP 29007 7184 12 , , , 29007 7184 13 sold sell VBN 29007 7184 14 in in IN 29007 7184 15 tins tin NNS 29007 7184 16 , , , 29007 7184 17 will will MD 29007 7184 18 be be VB 29007 7184 19 found find VBN 29007 7184 20 very very RB 29007 7184 21 convenient convenient JJ 29007 7184 22 . . . 29007 7185 1 Pickle Pickle NNP 29007 7185 2 for for IN 29007 7185 3 Meat Meat NNP 29007 7185 4 . . . 29007 7186 1 _ _ NNP 29007 7186 2 Ingredients_--1½ Ingredients_--1½ NNP 29007 7186 3   _SP 29007 7186 4 lb lb XX 29007 7186 5 . . . 29007 7187 1 of of IN 29007 7187 2 salt salt NN 29007 7187 3 . . . 29007 7188 1 6 6 CD 29007 7188 2   _SP 29007 7188 3 oz oz UH 29007 7188 4 . . . 29007 7189 1 of of IN 29007 7189 2 brown brown NNP 29007 7189 3 sugar sugar NN 29007 7189 4 . . . 29007 7190 1 1 1 CD 29007 7190 2   _SP 29007 7190 3 oz oz UH 29007 7190 4 . . . 29007 7191 1 of of IN 29007 7191 2 saltpetre saltpetre NNP 29007 7191 3 . . . 29007 7192 1 1 1 CD 29007 7192 2 gallon gallon NN 29007 7192 3 of of IN 29007 7192 4 water water NN 29007 7192 5 . . . 29007 7193 1 _ _ NNP 29007 7193 2 Method._--Put Method._--Put NNP 29007 7193 3 the the DT 29007 7193 4 salt salt NN 29007 7193 5 , , , 29007 7193 6 sugar sugar NN 29007 7193 7 , , , 29007 7193 8 and and CC 29007 7193 9 saltpetre saltpetre NNP 29007 7193 10 into into IN 29007 7193 11 a a DT 29007 7193 12 large large JJ 29007 7193 13 saucepan saucepan NN 29007 7193 14 with with IN 29007 7193 15 the the DT 29007 7193 16 water water NN 29007 7193 17 . . . 29007 7194 1 Put put VB 29007 7194 2 it -PRON- PRP 29007 7194 3 on on IN 29007 7194 4 the the DT 29007 7194 5 fire fire NN 29007 7194 6 , , , 29007 7194 7 bring bring VB 29007 7194 8 it -PRON- PRP 29007 7194 9 to to IN 29007 7194 10 the the DT 29007 7194 11 boil boil NN 29007 7194 12 , , , 29007 7194 13 and and CC 29007 7194 14 let let VB 29007 7194 15 it -PRON- PRP 29007 7194 16 boil boil VB 29007 7194 17 for for IN 29007 7194 18 five five CD 29007 7194 19 minutes minute NNS 29007 7194 20 . . . 29007 7195 1 It -PRON- PRP 29007 7195 2 must must MD 29007 7195 3 be be VB 29007 7195 4 kept keep VBN 29007 7195 5 well well RB 29007 7195 6 skimmed skim VBN 29007 7195 7 . . . 29007 7196 1 Strain strain VB 29007 7196 2 it -PRON- PRP 29007 7196 3 into into IN 29007 7196 4 a a DT 29007 7196 5 large large JJ 29007 7196 6 tub tub NN 29007 7196 7 or or CC 29007 7196 8 basin basin NN 29007 7196 9 . . . 29007 7197 1 When when WRB 29007 7197 2 the the DT 29007 7197 3 pickle pickle NN 29007 7197 4 is be VBZ 29007 7197 5 quite quite RB 29007 7197 6 cold cold JJ 29007 7197 7 , , , 29007 7197 8 meat meat NN 29007 7197 9 can can MD 29007 7197 10 be be VB 29007 7197 11 put put VBN 29007 7197 12 into into IN 29007 7197 13 it -PRON- PRP 29007 7197 14 . . . 29007 7198 1 Fried Fried NNP 29007 7198 2 Parsley Parsley NNP 29007 7198 3 . . . 29007 7199 1 Choose choose VB 29007 7199 2 nice nice JJ 29007 7199 3 green green JJ 29007 7199 4 parsley parsley NN 29007 7199 5 , , , 29007 7199 6 wash wash NNP 29007 7199 7 and and CC 29007 7199 8 dry dry VB 29007 7199 9 it -PRON- PRP 29007 7199 10 , , , 29007 7199 11 and and CC 29007 7199 12 pick pick VB 29007 7199 13 it -PRON- PRP 29007 7199 14 from from IN 29007 7199 15 the the DT 29007 7199 16 stalk stalk NN 29007 7199 17 ; ; : 29007 7199 18 put put VB 29007 7199 19 it -PRON- PRP 29007 7199 20 into into IN 29007 7199 21 a a DT 29007 7199 22 wire wire NN 29007 7199 23 spoon spoon NN 29007 7199 24 or or CC 29007 7199 25 basket basket NN 29007 7199 26 , , , 29007 7199 27 and and CC 29007 7199 28 fry fry VB 29007 7199 29 in in IN 29007 7199 30 hot hot JJ 29007 7199 31 fat fat NN 29007 7199 32 ( ( -LRB- 29007 7199 33 _ _ NNP 29007 7199 34 see see VBP 29007 7199 35 _ _ NNP 29007 7199 36 French French NNP 29007 7199 37 Frying Frying NNP 29007 7199 38 ) ) -RRB- 29007 7199 39 . . . 29007 7200 1 It -PRON- PRP 29007 7200 2 must must MD 29007 7200 3 be be VB 29007 7200 4 removed remove VBN 29007 7200 5 directly directly RB 29007 7200 6 it -PRON- PRP 29007 7200 7 is be VBZ 29007 7200 8 crisp crisp JJ 29007 7200 9 or or CC 29007 7200 10 it -PRON- PRP 29007 7200 11 will will MD 29007 7200 12 discolour discolour VB 29007 7200 13 ; ; : 29007 7200 14 drain drain VB 29007 7200 15 it -PRON- PRP 29007 7200 16 on on IN 29007 7200 17 kitchen kitchen NN 29007 7200 18 paper paper NN 29007 7200 19 , , , 29007 7200 20 and and CC 29007 7200 21 sprinkle sprinkle VB 29007 7200 22 it -PRON- PRP 29007 7200 23 with with IN 29007 7200 24 salt salt NN 29007 7200 25 . . . 29007 7201 1 Parsley parsley NN 29007 7201 2 that that WDT 29007 7201 3 has have VBZ 29007 7201 4 been be VBN 29007 7201 5 frozen freeze VBN 29007 7201 6 will will MD 29007 7201 7 turn turn VB 29007 7201 8 black black JJ 29007 7201 9 in in IN 29007 7201 10 frying frying NN 29007 7201 11 . . . 29007 7202 1 Rendering render VBG 29007 7202 2 down down RP 29007 7202 3 Fat fat NN 29007 7202 4 . . . 29007 7203 1 _ _ NNP 29007 7203 2 Ingredients_--4 Ingredients_--4 NNP 29007 7203 3   _SP 29007 7203 4 lb lb XX 29007 7203 5 . . . 29007 7204 1 of of IN 29007 7204 2 any any DT 29007 7204 3 fat fat JJ 29007 7204 4 , , , 29007 7204 5 cooked cooked JJ 29007 7204 6 or or CC 29007 7204 7 uncooked uncooked JJ 29007 7204 8 . . . 29007 7205 1 _ _ NNP 29007 7205 2 Method._--Cut method._--cut CD 29007 7205 3 the the DT 29007 7205 4 fat fat NN 29007 7205 5 into into IN 29007 7205 6 small small JJ 29007 7205 7 pieces piece NNS 29007 7205 8 . . . 29007 7206 1 Put put VB 29007 7206 2 it -PRON- PRP 29007 7206 3 into into IN 29007 7206 4 a a DT 29007 7206 5 large large JJ 29007 7206 6 saucepan saucepan NN 29007 7206 7 and and CC 29007 7206 8 cover cover NN 29007 7206 9 with with IN 29007 7206 10 water water NN 29007 7206 11 . . . 29007 7207 1 Boil Boil NNP 29007 7207 2 for for IN 29007 7207 3 one one CD 29007 7207 4 hour hour NN 29007 7207 5 with with IN 29007 7207 6 the the DT 29007 7207 7 lid lid NN 29007 7207 8 on on IN 29007 7207 9 the the DT 29007 7207 10 saucepan saucepan NN 29007 7207 11 , , , 29007 7207 12 that that IN 29007 7207 13 the the DT 29007 7207 14 steam steam NN 29007 7207 15 may may MD 29007 7207 16 whiten whiten VB 29007 7207 17 the the DT 29007 7207 18 fat fat NN 29007 7207 19 . . . 29007 7208 1 Then then RB 29007 7208 2 remove remove VB 29007 7208 3 the the DT 29007 7208 4 lid lid NN 29007 7208 5 , , , 29007 7208 6 and and CC 29007 7208 7 boil boil VBP 29007 7208 8 steadily steadily RB 29007 7208 9 until until IN 29007 7208 10 the the DT 29007 7208 11 water water NN 29007 7208 12 has have VBZ 29007 7208 13 evaporated evaporate VBN 29007 7208 14 , , , 29007 7208 15 and and CC 29007 7208 16 the the DT 29007 7208 17 fat fat NN 29007 7208 18 melted melt VBD 29007 7208 19 out out IN 29007 7208 20 of of IN 29007 7208 21 the the DT 29007 7208 22 pieces piece NNS 29007 7208 23 . . . 29007 7209 1 Stir stir VB 29007 7209 2 occasionally occasionally RB 29007 7209 3 to to TO 29007 7209 4 prevent prevent VB 29007 7209 5 the the DT 29007 7209 6 fat fat NN 29007 7209 7 sticking sticking NN 29007 7209 8 to to IN 29007 7209 9 the the DT 29007 7209 10 bottom bottom NN 29007 7209 11 of of IN 29007 7209 12 the the DT 29007 7209 13 saucepan saucepan NN 29007 7209 14 and and CC 29007 7209 15 burning burning NN 29007 7209 16 . . . 29007 7210 1 When when WRB 29007 7210 2 the the DT 29007 7210 3 fat fat NN 29007 7210 4 is be VBZ 29007 7210 5 ready ready JJ 29007 7210 6 , , , 29007 7210 7 let let VB 29007 7210 8 it -PRON- PRP 29007 7210 9 cool cool VB 29007 7210 10 a a DT 29007 7210 11 little little JJ 29007 7210 12 , , , 29007 7210 13 and and CC 29007 7210 14 then then RB 29007 7210 15 strain strain VB 29007 7210 16 it -PRON- PRP 29007 7210 17 . . . 29007 7211 1 The the DT 29007 7211 2 pieces piece NNS 29007 7211 3 should should MD 29007 7211 4 be be VB 29007 7211 5 well well RB 29007 7211 6 pressed press VBN 29007 7211 7 to to TO 29007 7211 8 squeeze squeeze VB 29007 7211 9 out out RP 29007 7211 10 all all PDT 29007 7211 11 the the DT 29007 7211 12 fat fat NN 29007 7211 13 . . . 29007 7212 1 This this DT 29007 7212 2 fat fat NN 29007 7212 3 may may MD 29007 7212 4 be be VB 29007 7212 5 used use VBN 29007 7212 6 for for IN 29007 7212 7 frying fry VBG 29007 7212 8 , , , 29007 7212 9 or or CC 29007 7212 10 plain plain JJ 29007 7212 11 cakes cake NNS 29007 7212 12 and and CC 29007 7212 13 pastry pastry NN 29007 7212 14 . . . 29007 7213 1 The the DT 29007 7213 2 quantity quantity NN 29007 7213 3 given give VBN 29007 7213 4 is be VBZ 29007 7213 5 sufficient sufficient JJ 29007 7213 6 for for IN 29007 7213 7 French French NNP 29007 7213 8 Frying Frying NNP 29007 7213 9 . . . 29007 7214 1 To to TO 29007 7214 2 clarify clarify VB 29007 7214 3 Dripping Dripping NNP 29007 7214 4 . . . 29007 7215 1 Melt melt VB 29007 7215 2 the the DT 29007 7215 3 dripping drip VBG 29007 7215 4 and and CC 29007 7215 5 pour pour VB 29007 7215 6 it -PRON- PRP 29007 7215 7 into into IN 29007 7215 8 cold cold JJ 29007 7215 9 water water NN 29007 7215 10 . . . 29007 7216 1 When when WRB 29007 7216 2 cold cold JJ 29007 7216 3 , , , 29007 7216 4 scrape scrape VBP 29007 7216 5 off off IN 29007 7216 6 the the DT 29007 7216 7 sediment sediment NN 29007 7216 8 which which WDT 29007 7216 9 will will MD 29007 7216 10 be be VB 29007 7216 11 found find VBN 29007 7216 12 at at IN 29007 7216 13 the the DT 29007 7216 14 bottom bottom NN 29007 7216 15 . . . 29007 7217 1 To to TO 29007 7217 2 clarify clarify VB 29007 7217 3 Butter Butter NNP 29007 7217 4 . . . 29007 7218 1 Boil Boil NNP 29007 7218 2 the the DT 29007 7218 3 butter butter NN 29007 7218 4 , , , 29007 7218 5 and and CC 29007 7218 6 remove remove VB 29007 7218 7 the the DT 29007 7218 8 curd curd NN 29007 7218 9 as as IN 29007 7218 10 it -PRON- PRP 29007 7218 11 rises rise VBZ 29007 7218 12 . . . 29007 7219 1 To to TO 29007 7219 2 blanch blanch VB 29007 7219 3 Almonds Almonds NNP 29007 7219 4 and and CC 29007 7219 5 Pistachio Pistachio NNP 29007 7219 6 Kernels Kernels NNPS 29007 7219 7 . . . 29007 7220 1 Put put VB 29007 7220 2 them -PRON- PRP 29007 7220 3 into into IN 29007 7220 4 cold cold JJ 29007 7220 5 water water NN 29007 7220 6 , , , 29007 7220 7 and and CC 29007 7220 8 bring bring VB 29007 7220 9 it -PRON- PRP 29007 7220 10 to to IN 29007 7220 11 boiling boiling NN 29007 7220 12 point point NN 29007 7220 13 . . . 29007 7221 1 Then then RB 29007 7221 2 remove remove VB 29007 7221 3 their -PRON- PRP$ 29007 7221 4 skins skin NNS 29007 7221 5 . . . 29007 7222 1 Almonds almond NNS 29007 7222 2 should should MD 29007 7222 3 afterwards afterwards RB 29007 7222 4 be be VB 29007 7222 5 thrown throw VBN 29007 7222 6 into into IN 29007 7222 7 cold cold JJ 29007 7222 8 water water NN 29007 7222 9 to to TO 29007 7222 10 preserve preserve VB 29007 7222 11 their -PRON- PRP$ 29007 7222 12 colour colour NN 29007 7222 13 . . . 29007 7223 1 HOW how WRB 29007 7223 2 TO to TO 29007 7223 3 USE use VB 29007 7223 4 UP up RP 29007 7223 5 FRAGMENTS fragment NNS 29007 7223 6 . . . 29007 7224 1 Scraps scrap NNS 29007 7224 2 of of IN 29007 7224 3 Bread Bread NNP 29007 7224 4 . . . 29007 7225 1 These these DT 29007 7225 2 may may MD 29007 7225 3 be be VB 29007 7225 4 used use VBN 29007 7225 5 for for IN 29007 7225 6 puddings pudding NNS 29007 7225 7 , , , 29007 7225 8 or or CC 29007 7225 9 dried dry VBN 29007 7225 10 and and CC 29007 7225 11 powdered powder VBN 29007 7225 12 for for IN 29007 7225 13 crumbs crumb NNS 29007 7225 14 ; ; : 29007 7225 15 they -PRON- PRP 29007 7225 16 can can MD 29007 7225 17 also also RB 29007 7225 18 be be VB 29007 7225 19 used use VBN 29007 7225 20 to to TO 29007 7225 21 thicken thicken NN 29007 7225 22 soup soup NN 29007 7225 23 . . . 29007 7226 1 Cold Cold NNP 29007 7226 2 Potatoes Potatoes NNPS 29007 7226 3 . . . 29007 7227 1 These these DT 29007 7227 2 may may MD 29007 7227 3 be be VB 29007 7227 4 mashed mash VBN 29007 7227 5 and and CC 29007 7227 6 baked bake VBN 29007 7227 7 in in IN 29007 7227 8 a a DT 29007 7227 9 pie pie NN 29007 7227 10 - - HYPH 29007 7227 11 dish dish NN 29007 7227 12 , , , 29007 7227 13 or or CC 29007 7227 14 made make VBN 29007 7227 15 into into IN 29007 7227 16 balls ball NNS 29007 7227 17 and and CC 29007 7227 18 fried fry VBN 29007 7227 19 or or CC 29007 7227 20 baked bake VBD 29007 7227 21 ; ; : 29007 7227 22 they -PRON- PRP 29007 7227 23 may may MD 29007 7227 24 also also RB 29007 7227 25 be be VB 29007 7227 26 sliced slice VBN 29007 7227 27 and and CC 29007 7227 28 made make VBN 29007 7227 29 into into IN 29007 7227 30 French french JJ 29007 7227 31 salad salad NN 29007 7227 32 , , , 29007 7227 33 or or CC 29007 7227 34 used use VBN 29007 7227 35 to to TO 29007 7227 36 thicken thicken NN 29007 7227 37 soup soup NN 29007 7227 38 . . . 29007 7228 1 Scraps Scraps NNP 29007 7228 2 of of IN 29007 7228 3 Meat Meat NNP 29007 7228 4 . . . 29007 7229 1 If if IN 29007 7229 2 there there EX 29007 7229 3 are be VBP 29007 7229 4 not not RB 29007 7229 5 sufficient sufficient JJ 29007 7229 6 to to TO 29007 7229 7 re re VB 29007 7229 8 - - VB 29007 7229 9 cook cook VB 29007 7229 10 for for IN 29007 7229 11 a a DT 29007 7229 12 made make VBN 29007 7229 13 dish dish NN 29007 7229 14 of of IN 29007 7229 15 any any DT 29007 7229 16 kind kind NN 29007 7229 17 , , , 29007 7229 18 put put VBD 29007 7229 19 them -PRON- PRP 29007 7229 20 into into IN 29007 7229 21 the the DT 29007 7229 22 stock stock NN 29007 7229 23 - - HYPH 29007 7229 24 pot pot NN 29007 7229 25 . . . 29007 7230 1 Fat fat JJ 29007 7230 2 , , , 29007 7230 3 cooked cooked JJ 29007 7230 4 or or CC 29007 7230 5 uncooked uncooked JJ 29007 7230 6 . . . 29007 7231 1 This this DT 29007 7231 2 can can MD 29007 7231 3 be be VB 29007 7231 4 cut cut VBN 29007 7231 5 in in IN 29007 7231 6 pieces piece NNS 29007 7231 7 and and CC 29007 7231 8 rendered render VBN 29007 7231 9 down down RP 29007 7231 10 ( ( -LRB- 29007 7231 11 _ _ NNP 29007 7231 12 see see UH 29007 7231 13 _ _ NNP 29007 7231 14 Rendering Rendering NNP 29007 7231 15 down down RP 29007 7231 16 Fat fat NN 29007 7231 17 ) ) -RRB- 29007 7231 18 . . . 29007 7232 1 It -PRON- PRP 29007 7232 2 can can MD 29007 7232 3 be be VB 29007 7232 4 used use VBN 29007 7232 5 for for IN 29007 7232 6 frying fry VBG 29007 7232 7 , , , 29007 7232 8 plain plain JJ 29007 7232 9 pastry pastry NN 29007 7232 10 , , , 29007 7232 11 and and CC 29007 7232 12 cakes cake NNS 29007 7232 13 . . . 29007 7233 1 Fat Fat NNP 29007 7233 2 Skimmings Skimmings NNP 29007 7233 3 from from IN 29007 7233 4 the the DT 29007 7233 5 Stock stock NN 29007 7233 6 - - HYPH 29007 7233 7 pot pot NN 29007 7233 8 . . . 29007 7234 1 This this DT 29007 7234 2 is be VBZ 29007 7234 3 excellent excellent JJ 29007 7234 4 to to TO 29007 7234 5 fry fry VB 29007 7234 6 cutlets cutlet NNS 29007 7234 7 , , , 29007 7234 8 & & CC 29007 7234 9 c. c. NNP 29007 7234 10 , , , 29007 7234 11 in in RB 29007 7234 12 , , , 29007 7234 13 and and CC 29007 7234 14 can can MD 29007 7234 15 be be VB 29007 7234 16 used use VBN 29007 7234 17 instead instead RB 29007 7234 18 of of IN 29007 7234 19 butter butter NN 29007 7234 20 . . . 29007 7235 1 Dripping drip VBG 29007 7235 2 . . . 29007 7236 1 Clarify clarify VB 29007 7236 2 it -PRON- PRP 29007 7236 3 and and CC 29007 7236 4 use use VB 29007 7236 5 it -PRON- PRP 29007 7236 6 for for IN 29007 7236 7 frying fry VBG 29007 7236 8 , , , 29007 7236 9 plain plain JJ 29007 7236 10 cakes cake NNS 29007 7236 11 , , , 29007 7236 12 and and CC 29007 7236 13 pastry pastry NN 29007 7236 14 . . . 29007 7237 1 Scraps scrap NNS 29007 7237 2 of of IN 29007 7237 3 Cheese Cheese NNP 29007 7237 4 . . . 29007 7238 1 Grate grate VB 29007 7238 2 them -PRON- PRP 29007 7238 3 , , , 29007 7238 4 and and CC 29007 7238 5 use use VB 29007 7238 6 for for IN 29007 7238 7 Welsh Welsh NNP 29007 7238 8 rare rare JJ 29007 7238 9 - - HYPH 29007 7238 10 bit bit NN 29007 7238 11 , , , 29007 7238 12 macaroni macaroni NNP 29007 7238 13 cheese cheese NN 29007 7238 14 , , , 29007 7238 15 cheese cheese NN 29007 7238 16 sandwiches sandwich NNS 29007 7238 17 , , , 29007 7238 18 _ _ NNP 29007 7238 19 pâtés pâtés NN 29007 7238 20 _ _ NNP 29007 7238 21 , , , 29007 7238 22 & & CC 29007 7238 23 c. c. NNP 29007 7238 24 Cold Cold NNP 29007 7238 25 Vegetables Vegetables NNPS 29007 7238 26 . . . 29007 7239 1 If if IN 29007 7239 2 any any DT 29007 7239 3 quantity quantity NN 29007 7239 4 , , , 29007 7239 5 re re VB 29007 7239 6 - - VB 29007 7239 7 warm warm VB 29007 7239 8 them -PRON- PRP 29007 7239 9 , , , 29007 7239 10 or or CC 29007 7239 11 make make VB 29007 7239 12 into into IN 29007 7239 13 French french JJ 29007 7239 14 salads salad NNS 29007 7239 15 . . . 29007 7240 1 Any any DT 29007 7240 2 scraps scrap NNS 29007 7240 3 can can MD 29007 7240 4 be be VB 29007 7240 5 put put VBN 29007 7240 6 into into IN 29007 7240 7 the the DT 29007 7240 8 stock stock NN 29007 7240 9 - - HYPH 29007 7240 10 pot pot NN 29007 7240 11 . . . 29007 7241 1 Water water NN 29007 7241 2 in in IN 29007 7241 3 which which WDT 29007 7241 4 Vegetables vegetable NNS 29007 7241 5 have have VBP 29007 7241 6 been be VBN 29007 7241 7 boiled boil VBN 29007 7241 8 . . . 29007 7242 1 Use use VB 29007 7242 2 this this DT 29007 7242 3 , , , 29007 7242 4 if if IN 29007 7242 5 possible possible JJ 29007 7242 6 , , , 29007 7242 7 for for IN 29007 7242 8 vegetable vegetable NN 29007 7242 9 soups soup NNS 29007 7242 10 , , , 29007 7242 11 as as IN 29007 7242 12 it -PRON- PRP 29007 7242 13 contains contain VBZ 29007 7242 14 to to IN 29007 7242 15 a a DT 29007 7242 16 great great JJ 29007 7242 17 extent extent NN 29007 7242 18 the the DT 29007 7242 19 valuable valuable JJ 29007 7242 20 salts salt NNS 29007 7242 21 of of IN 29007 7242 22 the the DT 29007 7242 23 vegetables vegetable NNS 29007 7242 24 . . . 29007 7243 1 Boilings boiling NNS 29007 7243 2 from from IN 29007 7243 3 Meats Meats NNPS 29007 7243 4 . . . 29007 7244 1 These these DT 29007 7244 2 , , , 29007 7244 3 if if IN 29007 7244 4 not not RB 29007 7244 5 too too RB 29007 7244 6 salt salt NN 29007 7244 7 , , , 29007 7244 8 can can MD 29007 7244 9 be be VB 29007 7244 10 used use VBN 29007 7244 11 to to TO 29007 7244 12 make make VB 29007 7244 13 pea pea NN 29007 7244 14 , , , 29007 7244 15 lentil lentil JJ 29007 7244 16 , , , 29007 7244 17 and and CC 29007 7244 18 other other JJ 29007 7244 19 vegetable vegetable NN 29007 7244 20 soups soup NNS 29007 7244 21 . . . 29007 7245 1 FORCEMEATS FORCEMEATS NNP 29007 7245 2 . . . 29007 7246 1 Veal Veal NNP 29007 7246 2 Stuffing stuffing NN 29007 7246 3 . . . 29007 7247 1 _ _ NNP 29007 7247 2 Ingredients_--3 Ingredients_--3 NNP 29007 7247 3 tablespoonfuls tablespoonful NNS 29007 7247 4 of of IN 29007 7247 5 bread bread NN 29007 7247 6 - - HYPH 29007 7247 7 crumbs crumb NNS 29007 7247 8 . . . 29007 7248 1 1 1 CD 29007 7248 2 tablespoonful tablespoonful JJ 29007 7248 3 of of IN 29007 7248 4 finely finely RB 29007 7248 5 - - HYPH 29007 7248 6 chopped chop VBN 29007 7248 7 suet suet NN 29007 7248 8 . . . 29007 7249 1 1 1 CD 29007 7249 2 dessertspoonful dessertspoonful NN 29007 7249 3 of of IN 29007 7249 4 finely finely RB 29007 7249 5 - - HYPH 29007 7249 6 chopped chop VBN 29007 7249 7 parsley parsley NN 29007 7249 8 . . . 29007 7250 1 1 1 CD 29007 7250 2 teaspoonful teaspoonful JJ 29007 7250 3 of of IN 29007 7250 4 dried dry VBN 29007 7250 5 and and CC 29007 7250 6 powdered powdered JJ 29007 7250 7 thyme thyme NNS 29007 7250 8 and and CC 29007 7250 9 marjoram marjoram NNP 29007 7250 10 . . . 29007 7251 1 1 1 CD 29007 7251 2 egg egg NN 29007 7251 3 . . . 29007 7252 1 Pepper pepper NN 29007 7252 2 and and CC 29007 7252 3 salt salt NN 29007 7252 4 . . . 29007 7253 1 _ _ NNP 29007 7253 2 Method._--Mix Method._--Mix NNP 29007 7253 3 all all PDT 29007 7253 4 the the DT 29007 7253 5 ingredients ingredient NNS 29007 7253 6 with with IN 29007 7253 7 the the DT 29007 7253 8 egg egg NN 29007 7253 9 well well UH 29007 7253 10 beaten beat VBN 29007 7253 11 . . . 29007 7254 1 A a DT 29007 7254 2 little little JJ 29007 7254 3 grated grated JJ 29007 7254 4 lemon lemon NN 29007 7254 5 rind rind NN 29007 7254 6 and and CC 29007 7254 7 juice juice NN 29007 7254 8 improves improve VBZ 29007 7254 9 the the DT 29007 7254 10 flavour flavour NN 29007 7254 11 . . . 29007 7255 1 Sage sage NN 29007 7255 2 - - HYPH 29007 7255 3 and and CC 29007 7255 4 - - HYPH 29007 7255 5 Onion onion NN 29007 7255 6 Stuffing Stuffing NNP 29007 7255 7 . . . 29007 7256 1 _ _ NNP 29007 7256 2 Ingredients_--4 Ingredients_--4 NNP 29007 7256 3 onions onion NNS 29007 7256 4 . . . 29007 7257 1 ¼ ¼ NNP 29007 7257 2   _SP 29007 7257 3 lb lb XX 29007 7257 4 . . . 29007 7258 1 of of IN 29007 7258 2 bread bread NN 29007 7258 3 - - HYPH 29007 7258 4 crumbs crumb NNS 29007 7258 5 . . . 29007 7259 1 7 7 CD 29007 7259 2 sage sage NN 29007 7259 3 leaves leave NNS 29007 7259 4 . . . 29007 7260 1 1 1 CD 29007 7260 2   _SP 29007 7260 3 oz oz UH 29007 7260 4 . . . 29007 7261 1 of of IN 29007 7261 2 butter butter NN 29007 7261 3 . . . 29007 7262 1 Pepper pepper NN 29007 7262 2 and and CC 29007 7262 3 salt salt NN 29007 7262 4 . . . 29007 7263 1 _ _ NNP 29007 7263 2 Method._--Blanch Method._--Blanch VBZ 29007 7263 3 the the DT 29007 7263 4 onions onion NNS 29007 7263 5 by by IN 29007 7263 6 putting put VBG 29007 7263 7 them -PRON- PRP 29007 7263 8 into into IN 29007 7263 9 cold cold JJ 29007 7263 10 water water NN 29007 7263 11 , , , 29007 7263 12 and and CC 29007 7263 13 bringing bring VBG 29007 7263 14 it -PRON- PRP 29007 7263 15 to to IN 29007 7263 16 the the DT 29007 7263 17 boil boil NN 29007 7263 18 ; ; : 29007 7263 19 boil boil VB 29007 7263 20 for for IN 29007 7263 21 five five CD 29007 7263 22 minutes minute NNS 29007 7263 23 , , , 29007 7263 24 and and CC 29007 7263 25 then then RB 29007 7263 26 throw throw VB 29007 7263 27 the the DT 29007 7263 28 water water NN 29007 7263 29 away away RB 29007 7263 30 . . . 29007 7264 1 Rinse rinse VB 29007 7264 2 the the DT 29007 7264 3 onions onion NNS 29007 7264 4 and and CC 29007 7264 5 put put VB 29007 7264 6 them -PRON- PRP 29007 7264 7 into into IN 29007 7264 8 another another DT 29007 7264 9 saucepan saucepan NN 29007 7264 10 of of IN 29007 7264 11 water water NN 29007 7264 12 , , , 29007 7264 13 and and CC 29007 7264 14 boil boil VB 29007 7264 15 for for IN 29007 7264 16 about about RB 29007 7264 17 one one CD 29007 7264 18 hour hour NN 29007 7264 19 until until IN 29007 7264 20 they -PRON- PRP 29007 7264 21 are be VBP 29007 7264 22 quite quite RB 29007 7264 23 tender tender JJ 29007 7264 24 ; ; : 29007 7264 25 five five CD 29007 7264 26 minutes minute NNS 29007 7264 27 before before IN 29007 7264 28 taking take VBG 29007 7264 29 them -PRON- PRP 29007 7264 30 up up RP 29007 7264 31 put put VBN 29007 7264 32 in in IN 29007 7264 33 the the DT 29007 7264 34 sage sage NN 29007 7264 35 leaves leave NNS 29007 7264 36 . . . 29007 7265 1 Drain drain VB 29007 7265 2 the the DT 29007 7265 3 onions onion NNS 29007 7265 4 and and CC 29007 7265 5 sage sage NN 29007 7265 6 leaves leave NNS 29007 7265 7 , , , 29007 7265 8 and and CC 29007 7265 9 chop chop VB 29007 7265 10 them -PRON- PRP 29007 7265 11 finely finely RB 29007 7265 12 ; ; : 29007 7265 13 then then RB 29007 7265 14 mix mix VB 29007 7265 15 them -PRON- PRP 29007 7265 16 with with IN 29007 7265 17 the the DT 29007 7265 18 bread bread NN 29007 7265 19 - - HYPH 29007 7265 20 crumbs crumb NNS 29007 7265 21 , , , 29007 7265 22 pepper pepper NN 29007 7265 23 and and CC 29007 7265 24 salt salt NN 29007 7265 25 . . . 29007 7266 1 Quenelle Quenelle NNP 29007 7266 2 Forcemeat Forcemeat NNP 29007 7266 3 . . . 29007 7267 1 _ _ NNP 29007 7267 2 See See NNP 29007 7267 3 _ _ NNP 29007 7267 4 Quenelles Quenelles NNP 29007 7267 5 of of IN 29007 7267 6 Veal Veal NNP 29007 7267 7 . . . 29007 7268 1 Forcemeat Forcemeat NNP 29007 7268 2 Balls Balls NNPS 29007 7268 3 . . . 29007 7269 1 These these DT 29007 7269 2 are be VBP 29007 7269 3 made make VBN 29007 7269 4 with with IN 29007 7269 5 veal veal NN 29007 7269 6 stuffing stuffing NN 29007 7269 7 . . . 29007 7270 1 Shape shape VB 29007 7270 2 it -PRON- PRP 29007 7270 3 into into IN 29007 7270 4 balls ball NNS 29007 7270 5 and and CC 29007 7270 6 bake bake VB 29007 7270 7 them -PRON- PRP 29007 7270 8 in in IN 29007 7270 9 the the DT 29007 7270 10 oven oven NN 29007 7270 11 . . . 29007 7271 1 If if IN 29007 7271 2 they -PRON- PRP 29007 7271 3 are be VBP 29007 7271 4 served serve VBN 29007 7271 5 with with IN 29007 7271 6 hare hare NNP 29007 7271 7 , , , 29007 7271 8 the the DT 29007 7271 9 liver liver NN 29007 7271 10 is be VBZ 29007 7271 11 chopped chop VBN 29007 7271 12 and and CC 29007 7271 13 mixed mix VBN 29007 7271 14 with with IN 29007 7271 15 the the DT 29007 7271 16 forcemeat forcemeat NN 29007 7271 17 . . . 29007 7272 1 Imitation Imitation NNP 29007 7272 2 Foie Foie NNP 29007 7272 3 Gras Gras NNP 29007 7272 4 . . . 29007 7273 1 _ _ NNP 29007 7273 2 Ingredients_--½ Ingredients_--½ NNP 29007 7273 3   _SP 29007 7273 4 lb lb XX 29007 7273 5 . . . 29007 7274 1 of of IN 29007 7274 2 calf calf NNP 29007 7274 3 's 's POS 29007 7274 4 liver liver NN 29007 7274 5 . . . 29007 7275 1 ¼ ¼ NNP 29007 7275 2   _SP 29007 7275 3 lb lb XX 29007 7275 4 . . . 29007 7276 1 of of IN 29007 7276 2 bacon bacon NNP 29007 7276 3 . . . 29007 7277 1 A a DT 29007 7277 2 piece piece NN 29007 7277 3 of of IN 29007 7277 4 carrot carrot NNP 29007 7277 5 , , , 29007 7277 6 turnip turnip NNP 29007 7277 7 , , , 29007 7277 8 and and CC 29007 7277 9 onion onion NN 29007 7277 10 . . . 29007 7278 1 A a DT 29007 7278 2 sprig sprig NN 29007 7278 3 of of IN 29007 7278 4 parsley parsley NN 29007 7278 5 , , , 29007 7278 6 thyme thyme NNS 29007 7278 7 , , , 29007 7278 8 and and CC 29007 7278 9 marjoram marjoram NNP 29007 7278 10 . . . 29007 7279 1 A a DT 29007 7279 2 bay bay NN 29007 7279 3 leaf leaf NN 29007 7279 4 . . . 29007 7280 1 Pepper pepper NN 29007 7280 2 and and CC 29007 7280 3 salt salt NN 29007 7280 4 . . . 29007 7281 1 _ _ NNP 29007 7281 2 Method._--Slice method._--slice CD 29007 7281 3 the the DT 29007 7281 4 liver liver NN 29007 7281 5 , , , 29007 7281 6 bacon bacon NN 29007 7281 7 , , , 29007 7281 8 and and CC 29007 7281 9 vegetables vegetable NNS 29007 7281 10 . . . 29007 7282 1 Put put VB 29007 7282 2 them -PRON- PRP 29007 7282 3 into into IN 29007 7282 4 a a DT 29007 7282 5 frying frying JJ 29007 7282 6 - - HYPH 29007 7282 7 pan pan NN 29007 7282 8 and and CC 29007 7282 9 cook cook NN 29007 7282 10 ( ( -LRB- 29007 7282 11 turning turn VBG 29007 7282 12 frequently frequently RB 29007 7282 13 ) ) -RRB- 29007 7282 14 until until IN 29007 7282 15 the the DT 29007 7282 16 liver liver NN 29007 7282 17 is be VBZ 29007 7282 18 quite quite RB 29007 7282 19 tender tender JJ 29007 7282 20 . . . 29007 7283 1 Care care NN 29007 7283 2 must must MD 29007 7283 3 be be VB 29007 7283 4 taken take VBN 29007 7283 5 that that IN 29007 7283 6 the the DT 29007 7283 7 liver liver NN 29007 7283 8 does do VBZ 29007 7283 9 not not RB 29007 7283 10 fry fry VB 29007 7283 11 brown brown JJ 29007 7283 12 . . . 29007 7284 1 Put put VB 29007 7284 2 the the DT 29007 7284 3 whole whole JJ 29007 7284 4 contents content NNS 29007 7284 5 of of IN 29007 7284 6 the the DT 29007 7284 7 frying frying JJ 29007 7284 8 - - HYPH 29007 7284 9 pan pan NN 29007 7284 10 into into IN 29007 7284 11 a a DT 29007 7284 12 mortar mortar NN 29007 7284 13 and and CC 29007 7284 14 pound pound NN 29007 7284 15 well well RB 29007 7284 16 . . . 29007 7285 1 Then then RB 29007 7285 2 rub rub VB 29007 7285 3 the the DT 29007 7285 4 mixture mixture NN 29007 7285 5 through through IN 29007 7285 6 a a DT 29007 7285 7 hair hair NN 29007 7285 8 sieve sieve NN 29007 7285 9 . . . 29007 7286 1 PRESERVES PRESERVES NNP 29007 7286 2 . . . 29007 7287 1 Strawberry Strawberry NNP 29007 7287 2 Jam Jam NNP 29007 7287 3 . . . 29007 7288 1 _ _ NNP 29007 7288 2 Ingredients_--8 ingredients_--8 CC 29007 7288 3   _SP 29007 7288 4 lb lb XX 29007 7288 5 . . . 29007 7289 1 of of IN 29007 7289 2 strawberries strawberry NNS 29007 7289 3 . . . 29007 7290 1 4 4 LS 29007 7290 2   _SP 29007 7290 3 lb lb XX 29007 7290 4 . . . 29007 7291 1 of of IN 29007 7291 2 loaf loaf NNP 29007 7291 3 sugar sugar NN 29007 7291 4 . . . 29007 7292 1 _ _ NNP 29007 7292 2 Method._--Take method._--take XX 29007 7292 3 the the DT 29007 7292 4 stalks stalk NNS 29007 7292 5 from from IN 29007 7292 6 the the DT 29007 7292 7 strawberries strawberry NNS 29007 7292 8 and and CC 29007 7292 9 put put VBD 29007 7292 10 them -PRON- PRP 29007 7292 11 in in IN 29007 7292 12 a a DT 29007 7292 13 preserving preserve VBG 29007 7292 14 pan pan NN 29007 7292 15 . . . 29007 7293 1 Stir stir VB 29007 7293 2 and and CC 29007 7293 3 boil boil VB 29007 7293 4 for for IN 29007 7293 5 thirty thirty CD 29007 7293 6 minutes minute NNS 29007 7293 7 on on IN 29007 7293 8 a a DT 29007 7293 9 moderate moderate JJ 29007 7293 10 fire fire NN 29007 7293 11 . . . 29007 7294 1 Then then RB 29007 7294 2 add add VB 29007 7294 3 the the DT 29007 7294 4 sugar sugar NN 29007 7294 5 broken break VBN 29007 7294 6 into into IN 29007 7294 7 small small JJ 29007 7294 8 lumps lump NNS 29007 7294 9 ; ; : 29007 7294 10 stir stir NN 29007 7294 11 and and CC 29007 7294 12 boil boil VB 29007 7294 13 for for IN 29007 7294 14 about about RB 29007 7294 15 thirty thirty CD 29007 7294 16 minutes minute NNS 29007 7294 17 longer long RBR 29007 7294 18 , , , 29007 7294 19 or or CC 29007 7294 20 until until IN 29007 7294 21 the the DT 29007 7294 22 jam jam NNP 29007 7294 23 stiffens stiffens NNP 29007 7294 24 . . . 29007 7295 1 Remove remove VB 29007 7295 2 all all PDT 29007 7295 3 the the DT 29007 7295 4 scum scum NN 29007 7295 5 as as IN 29007 7295 6 it -PRON- PRP 29007 7295 7 rises rise VBZ 29007 7295 8 . . . 29007 7296 1 Put put VB 29007 7296 2 the the DT 29007 7296 3 jam jam NN 29007 7296 4 into into IN 29007 7296 5 pots pot NNS 29007 7296 6 and and CC 29007 7296 7 cover cover VB 29007 7296 8 close close RB 29007 7296 9 . . . 29007 7297 1 Raspberry Raspberry NNP 29007 7297 2 Jam Jam NNP 29007 7297 3 . . . 29007 7298 1 _ _ NNP 29007 7298 2 Ingredients_--6 Ingredients_--6 NNP 29007 7298 3   _SP 29007 7298 4 lb lb XX 29007 7298 5 . . . 29007 7299 1 of of IN 29007 7299 2 raspberries raspberry NNS 29007 7299 3 . . . 29007 7300 1 3 3 LS 29007 7300 2   _SP 29007 7300 3 lb lb XX 29007 7300 4 . . . 29007 7301 1 of of IN 29007 7301 2 loaf loaf NNP 29007 7301 3 sugar sugar NN 29007 7301 4 . . . 29007 7302 1 _ _ NNP 29007 7302 2 Method._--Remove method._--remove XX 29007 7302 3 the the DT 29007 7302 4 stalks stalk NNS 29007 7302 5 from from IN 29007 7302 6 the the DT 29007 7302 7 raspberries raspberry NNS 29007 7302 8 and and CC 29007 7302 9 boil boil VB 29007 7302 10 them -PRON- PRP 29007 7302 11 over over IN 29007 7302 12 a a DT 29007 7302 13 moderate moderate JJ 29007 7302 14 fire fire NN 29007 7302 15 for for IN 29007 7302 16 fifteen fifteen CD 29007 7302 17 minutes minute NNS 29007 7302 18 , , , 29007 7302 19 stirring stir VBG 29007 7302 20 all all PDT 29007 7302 21 the the DT 29007 7302 22 time time NN 29007 7302 23 . . . 29007 7303 1 Add add VB 29007 7303 2 the the DT 29007 7303 3 sugar sugar NN 29007 7303 4 broken break VBN 29007 7303 5 into into IN 29007 7303 6 lumps lump NNS 29007 7303 7 , , , 29007 7303 8 and and CC 29007 7303 9 boil boil VB 29007 7303 10 for for IN 29007 7303 11 about about RB 29007 7303 12 thirty thirty CD 29007 7303 13 minutes minute NNS 29007 7303 14 longer long RBR 29007 7303 15 , , , 29007 7303 16 or or CC 29007 7303 17 until until IN 29007 7303 18 the the DT 29007 7303 19 jam jam NN 29007 7303 20 will will MD 29007 7303 21 set set VB 29007 7303 22 . . . 29007 7304 1 Remove remove VB 29007 7304 2 all all PDT 29007 7304 3 the the DT 29007 7304 4 scum scum NN 29007 7304 5 carefully carefully RB 29007 7304 6 . . . 29007 7305 1 Put put VB 29007 7305 2 the the DT 29007 7305 3 jam jam NN 29007 7305 4 into into IN 29007 7305 5 pots pot NNS 29007 7305 6 and and CC 29007 7305 7 cover cover VB 29007 7305 8 close close RB 29007 7305 9 . . . 29007 7306 1 Rhubarb Rhubarb NNP 29007 7306 2 Jam Jam NNP 29007 7306 3 . . . 29007 7307 1 _ _ NNP 29007 7307 2 Ingredients_--5 ingredients_--5 IN 29007 7307 3   _SP 29007 7307 4 lb lb XX 29007 7307 5 . . . 29007 7308 1 of of IN 29007 7308 2 rhubarb rhubarb NNP 29007 7308 3 . . . 29007 7309 1 5 5 CD 29007 7309 2   _SP 29007 7309 3 lb lb XX 29007 7309 4 . . . 29007 7310 1 of of IN 29007 7310 2 lump lump NNP 29007 7310 3 sugar sugar NN 29007 7310 4 . . . 29007 7311 1 _ _ NNP 29007 7311 2 Method._--Peel Method._--Peel NNP 29007 7311 3 and and CC 29007 7311 4 cut cut VB 29007 7311 5 the the DT 29007 7311 6 rhubarb rhubarb NN 29007 7311 7 as as IN 29007 7311 8 for for IN 29007 7311 9 a a DT 29007 7311 10 tart tart NN 29007 7311 11 , , , 29007 7311 12 put put VB 29007 7311 13 it -PRON- PRP 29007 7311 14 in in IN 29007 7311 15 the the DT 29007 7311 16 pan pan NN 29007 7311 17 with with IN 29007 7311 18 the the DT 29007 7311 19 sugar sugar NN 29007 7311 20 , , , 29007 7311 21 and and CC 29007 7311 22 boil boil VB 29007 7311 23 gently gently RB 29007 7311 24 at at IN 29007 7311 25 first first RB 29007 7311 26 , , , 29007 7311 27 then then RB 29007 7311 28 more more RBR 29007 7311 29 quickly quickly RB 29007 7311 30 , , , 29007 7311 31 skimming skim VBG 29007 7311 32 frequently frequently RB 29007 7311 33 . . . 29007 7312 1 When when WRB 29007 7312 2 it -PRON- PRP 29007 7312 3 will will MD 29007 7312 4 set set VB 29007 7312 5 it -PRON- PRP 29007 7312 6 is be VBZ 29007 7312 7 ready ready JJ 29007 7312 8 . . . 29007 7313 1 Red Red NNP 29007 7313 2 Gooseberry Gooseberry NNP 29007 7313 3 Jam Jam NNP 29007 7313 4 . . . 29007 7314 1 _ _ NNP 29007 7314 2 Ingredients_--6 Ingredients_--6 NNP 29007 7314 3   _SP 29007 7314 4 lb lb XX 29007 7314 5 . . . 29007 7315 1 of of IN 29007 7315 2 gooseberries gooseberry NNS 29007 7315 3 . . . 29007 7316 1 3 3 LS 29007 7316 2   _SP 29007 7316 3 lb lb XX 29007 7316 4 . . . 29007 7317 1 of of IN 29007 7317 2 lump lump NNP 29007 7317 3 sugar sugar NN 29007 7317 4 . . . 29007 7318 1 Water water NN 29007 7318 2 . . . 29007 7319 1 _ _ NNP 29007 7319 2 Method._--Take method._--take XX 29007 7319 3 the the DT 29007 7319 4 heads head NNS 29007 7319 5 and and CC 29007 7319 6 stalks stalk NNS 29007 7319 7 from from IN 29007 7319 8 the the DT 29007 7319 9 gooseberries gooseberry NNS 29007 7319 10 and and CC 29007 7319 11 put put VBD 29007 7319 12 them -PRON- PRP 29007 7319 13 in in IN 29007 7319 14 a a DT 29007 7319 15 pan pan NN 29007 7319 16 , , , 29007 7319 17 allowing allow VBG 29007 7319 18 a a DT 29007 7319 19 quarter quarter NN 29007 7319 20 of of IN 29007 7319 21 a a DT 29007 7319 22 pint pint NN 29007 7319 23 of of IN 29007 7319 24 water water NN 29007 7319 25 to to IN 29007 7319 26 every every DT 29007 7319 27 pound pound NN 29007 7319 28 of of IN 29007 7319 29 gooseberries gooseberry NNS 29007 7319 30 . . . 29007 7320 1 Put put VB 29007 7320 2 the the DT 29007 7320 3 gooseberries gooseberry NNS 29007 7320 4 into into IN 29007 7320 5 a a DT 29007 7320 6 preserving preserving JJ 29007 7320 7 - - HYPH 29007 7320 8 pan pan NN 29007 7320 9 . . . 29007 7321 1 Stir stir VB 29007 7321 2 and and CC 29007 7321 3 boil boil VB 29007 7321 4 for for IN 29007 7321 5 fifteen fifteen CD 29007 7321 6 minutes minute NNS 29007 7321 7 . . . 29007 7322 1 Then then RB 29007 7322 2 add add VB 29007 7322 3 the the DT 29007 7322 4 sugar sugar NN 29007 7322 5 . . . 29007 7323 1 Continue continue VB 29007 7323 2 stirring stir VBG 29007 7323 3 until until IN 29007 7323 4 the the DT 29007 7323 5 jam jam NN 29007 7323 6 is be VBZ 29007 7323 7 set set VBN 29007 7323 8 , , , 29007 7323 9 skimming skim VBG 29007 7323 10 frequently frequently RB 29007 7323 11 . . . 29007 7324 1 Put put VB 29007 7324 2 it -PRON- PRP 29007 7324 3 into into IN 29007 7324 4 pots pot NNS 29007 7324 5 and and CC 29007 7324 6 cover cover VB 29007 7324 7 close close RB 29007 7324 8 . . . 29007 7325 1 Damson Damson NNP 29007 7325 2 Jam Jam NNP 29007 7325 3 . . . 29007 7326 1 _ _ NNP 29007 7326 2 Ingredients_--5 ingredients_--5 IN 29007 7326 3   _SP 29007 7326 4 lb lb XX 29007 7326 5 . . . 29007 7327 1 of of IN 29007 7327 2 damsons damson NNS 29007 7327 3 . . . 29007 7328 1 3¾ 3¾ UH 29007 7328 2   _SP 29007 7328 3 lb lb XX 29007 7328 4 . . . 29007 7329 1 of of IN 29007 7329 2 lump lump NNP 29007 7329 3 sugar sugar NN 29007 7329 4 . . . 29007 7330 1 _ _ NNP 29007 7330 2 Method._--Boil Method._--Boil NNP 29007 7330 3 for for IN 29007 7330 4 thirty thirty CD 29007 7330 5 minutes minute NNS 29007 7330 6 . . . 29007 7331 1 Then then RB 29007 7331 2 put put VBN 29007 7331 3 in in RP 29007 7331 4 the the DT 29007 7331 5 sugar sugar NN 29007 7331 6 broken break VBN 29007 7331 7 into into IN 29007 7331 8 small small JJ 29007 7331 9 pieces piece NNS 29007 7331 10 , , , 29007 7331 11 and and CC 29007 7331 12 boil boil NNP 29007 7331 13 and and CC 29007 7331 14 skim skim NNP 29007 7331 15 for for IN 29007 7331 16 about about RB 29007 7331 17 twenty twenty CD 29007 7331 18 minutes minute NNS 29007 7331 19 longer long RBR 29007 7331 20 , , , 29007 7331 21 or or CC 29007 7331 22 until until IN 29007 7331 23 the the DT 29007 7331 24 jam jam NN 29007 7331 25 will will MD 29007 7331 26 set set VB 29007 7331 27 . . . 29007 7332 1 Put put VB 29007 7332 2 into into IN 29007 7332 3 pots pot NNS 29007 7332 4 and and CC 29007 7332 5 cover cover VB 29007 7332 6 close close RB 29007 7332 7 . . . 29007 7333 1 Black black JJ 29007 7333 2 - - HYPH 29007 7333 3 currant currant NN 29007 7333 4 Jam Jam NNP 29007 7333 5 . . . 29007 7334 1 _ _ NNP 29007 7334 2 Ingredients_--5 ingredients_--5 IN 29007 7334 3   _SP 29007 7334 4 lb lb XX 29007 7334 5 . . . 29007 7335 1 of of IN 29007 7335 2 black black JJ 29007 7335 3 currants currant NNS 29007 7335 4 . . . 29007 7336 1 3¾ 3¾ UH 29007 7336 2   _SP 29007 7336 3 lb lb XX 29007 7336 4 . . . 29007 7337 1 of of IN 29007 7337 2 lump lump NNP 29007 7337 3 sugar sugar NN 29007 7337 4 . . . 29007 7338 1 _ _ NNP 29007 7338 2 Method._--Boil Method._--Boil NNP 29007 7338 3 the the DT 29007 7338 4 fruit fruit NN 29007 7338 5 and and CC 29007 7338 6 sugar sugar VB 29007 7338 7 together together RB 29007 7338 8 until until IN 29007 7338 9 the the DT 29007 7338 10 jam jam NN 29007 7338 11 will will MD 29007 7338 12 set set VB 29007 7338 13 , , , 29007 7338 14 skimming skim VBG 29007 7338 15 all all PDT 29007 7338 16 the the DT 29007 7338 17 time time NN 29007 7338 18 . . . 29007 7339 1 Put put VB 29007 7339 2 into into IN 29007 7339 3 pots pot NNS 29007 7339 4 and and CC 29007 7339 5 cover cover VB 29007 7339 6 close close RB 29007 7339 7 . . . 29007 7340 1 MENUS MENUS NNP 29007 7340 2 . . . 29007 7341 1 I. I. NNP 29007 7341 2 Haricot Haricot NNP 29007 7341 3 soup soup NN 29007 7341 4 . . . 29007 7342 1 Boiled boil VBN 29007 7342 2 salmon salmon NN 29007 7342 3 , , , 29007 7342 4 Hollandaise Hollandaise NNP 29007 7342 5 sauce sauce NN 29007 7342 6 . . . 29007 7343 1 _ _ NNP 29007 7343 2 Entrée Entrée NNP 29007 7343 3 . . . 29007 7343 4 _ _ NNP 29007 7343 5 Chicken Chicken NNP 29007 7343 6 croquettes croquette VBZ 29007 7343 7 . . . 29007 7344 1 Saddle Saddle NNP 29007 7344 2 of of IN 29007 7344 3 lamb lamb NN 29007 7344 4 , , , 29007 7344 5 mint mint NN 29007 7344 6 sauce sauce NN 29007 7344 7 , , , 29007 7344 8 spinach spinach NN 29007 7344 9 , , , 29007 7344 10 potatoes potato NNS 29007 7344 11 . . . 29007 7345 1 Cabinet cabinet NN 29007 7345 2 pudding pudding NN 29007 7345 3 , , , 29007 7345 4 orange orange NNP 29007 7345 5 jelly jelly NNP 29007 7345 6 . . . 29007 7346 1 Cheese Cheese NNP 29007 7346 2 , , , 29007 7346 3 & & CC 29007 7346 4 c. c. NNP 29007 7346 5 Dessert Dessert NNP 29007 7346 6 . . . 29007 7347 1 II ii CD 29007 7347 2 . . . 29007 7348 1 Mock Mock NNP 29007 7348 2 - - HYPH 29007 7348 3 hare hare NNP 29007 7348 4 soup soup NN 29007 7348 5 . . . 29007 7349 1 Boiled boil VBN 29007 7349 2 cod cod NN 29007 7349 3 , , , 29007 7349 4 egg egg NN 29007 7349 5 sauce sauce NN 29007 7349 6 . . . 29007 7350 1 _ _ NNP 29007 7350 2 Entrée Entrée NNP 29007 7350 3 . . . 29007 7350 4 _ _ NNP 29007 7350 5 Curried Curried NNP 29007 7350 6 rabbit rabbit NN 29007 7350 7 . . . 29007 7351 1 Roast Roast NNP 29007 7351 2 leg leg NN 29007 7351 3 of of IN 29007 7351 4 mutton mutton NN 29007 7351 5 , , , 29007 7351 6 currant currant NN 29007 7351 7 jelly jelly NNP 29007 7351 8 , , , 29007 7351 9 cauliflower cauliflower NN 29007 7351 10 , , , 29007 7351 11 potatoes potato NNS 29007 7351 12 . . . 29007 7352 1 Marmalade Marmalade NNP 29007 7352 2 pudding pudding NN 29007 7352 3 , , , 29007 7352 4 general general JJ 29007 7352 5 satisfaction satisfaction NN 29007 7352 6 . . . 29007 7353 1 Cheese cheese NN 29007 7353 2 . . . 29007 7354 1 Dessert Dessert NNP 29007 7354 2 . . . 29007 7355 1 III iii CD 29007 7355 2 . . . 29007 7356 1 Celery celery JJ 29007 7356 2 soup soup NN 29007 7356 3 . . . 29007 7357 1 Boiled boil VBN 29007 7357 2 mackerel mackerel NN 29007 7357 3 , , , 29007 7357 4 melted melted JJ 29007 7357 5 butter butter NN 29007 7357 6 . . . 29007 7358 1 _ _ NNP 29007 7358 2 Entrée Entrée NNP 29007 7358 3 . . . 29007 7358 4 _ _ NNP 29007 7358 5 Curried Curried NNP 29007 7358 6 chicken chicken NN 29007 7358 7 . . . 29007 7359 1 Boiled boiled JJ 29007 7359 2 leg leg NN 29007 7359 3 of of IN 29007 7359 4 mutton mutton NN 29007 7359 5 , , , 29007 7359 6 caper caper NN 29007 7359 7 sauce sauce NN 29007 7359 8 , , , 29007 7359 9 mashed mash VBN 29007 7359 10 turnips turnip NNS 29007 7359 11 , , , 29007 7359 12 potatoes potato NNS 29007 7359 13 . . . 29007 7360 1 Ginger ginger NN 29007 7360 2 pudding pudding NN 29007 7360 3 , , , 29007 7360 4 apple apple NN 29007 7360 5 turnovers turnover NNS 29007 7360 6 . . . 29007 7361 1 Cheese Cheese NNP 29007 7361 2 , , , 29007 7361 3 & & CC 29007 7361 4 c. c. NNP 29007 7361 5 Dessert Dessert NNP 29007 7361 6 . . . 29007 7362 1 IV IV NNP 29007 7362 2 . . . 29007 7363 1 Tapioca tapioca RB 29007 7363 2 soup soup NN 29007 7363 3 . . . 29007 7364 1 Sole Sole NNP 29007 7364 2 au au PRP 29007 7364 3 gratin gratin NN 29007 7364 4 . . . 29007 7365 1 _ _ NNP 29007 7365 2 Entrée Entrée NNP 29007 7365 3 . . . 29007 7365 4 _ _ NNP 29007 7365 5 Mushrooms Mushrooms NNP 29007 7365 6 and and CC 29007 7365 7 kidneys kidney NNS 29007 7365 8 . . . 29007 7366 1 Roast roast NN 29007 7366 2 fowl fowl NN 29007 7366 3 , , , 29007 7366 4 bacon bacon NN 29007 7366 5 , , , 29007 7366 6 bread bread NN 29007 7366 7 sauce sauce NN 29007 7366 8 , , , 29007 7366 9 Brussels Brussels NNP 29007 7366 10 sprouts sprout NNS 29007 7366 11 , , , 29007 7366 12 potatoes potato NNS 29007 7366 13 . . . 29007 7367 1 Pancakes pancake NNS 29007 7367 2 , , , 29007 7367 3 snow snow NN 29007 7367 4 pudding pudding NN 29007 7367 5 , , , 29007 7367 6 cheese cheese NN 29007 7367 7 cakes cake NNS 29007 7367 8 . . . 29007 7368 1 Cheese Cheese NNP 29007 7368 2 , , , 29007 7368 3 & & CC 29007 7368 4 c. c. NNP 29007 7368 5 Dessert Dessert NNP 29007 7368 6 . . . 29007 7369 1 V. V. NNP 29007 7369 2 Macaroni Macaroni NNP 29007 7369 3 soup soup NN 29007 7369 4 . . . 29007 7370 1 Fried fried JJ 29007 7370 2 cutlets cutlet NNS 29007 7370 3 of of IN 29007 7370 4 cod cod NN 29007 7370 5 , , , 29007 7370 6 anchovy anchovy JJ 29007 7370 7 sauce sauce NN 29007 7370 8 . . . 29007 7371 1 _ _ NNP 29007 7371 2 Entrée Entrée NNP 29007 7371 3 . . . 29007 7371 4 _ _ NNP 29007 7371 5 Minced Minced NNP 29007 7371 6 meat meat NN 29007 7371 7 with with IN 29007 7371 8 poached poached JJ 29007 7371 9 eggs egg NNS 29007 7371 10 . . . 29007 7372 1 Braised braise VBN 29007 7372 2 breast breast NN 29007 7372 3 of of IN 29007 7372 4 veal veal NN 29007 7372 5 , , , 29007 7372 6 cauliflower cauliflower NN 29007 7372 7 , , , 29007 7372 8 potatoes potato NNS 29007 7372 9 . . . 29007 7373 1 Marlborough Marlborough NNP 29007 7373 2 pudding pudding NN 29007 7373 3 , , , 29007 7373 4 jam jam NNP 29007 7373 5 roly roly NNP 29007 7373 6 - - HYPH 29007 7373 7 poly poly NNP 29007 7373 8 . . . 29007 7374 1 Cheese Cheese NNP 29007 7374 2 , , , 29007 7374 3 & & CC 29007 7374 4 c. c. NNP 29007 7374 5 Dessert Dessert NNP 29007 7374 6 . . . 29007 7375 1 VI VI NNP 29007 7375 2 . . . 29007 7376 1 Lentil Lentil NNP 29007 7376 2 soup soup NNP 29007 7376 3 . . . 29007 7377 1 Boiled boil VBN 29007 7377 2 cod cod NN 29007 7377 3 , , , 29007 7377 4 egg egg NN 29007 7377 5 sauce sauce NN 29007 7377 6 . . . 29007 7378 1 _ _ NNP 29007 7378 2 Entrée Entrée NNP 29007 7378 3 . . . 29007 7378 4 _ _ NNP 29007 7378 5 Tomatoes Tomatoes NNP 29007 7378 6 stuffed stuff VBD 29007 7378 7 with with IN 29007 7378 8 sausage sausage NN 29007 7378 9 - - HYPH 29007 7378 10 meat meat NN 29007 7378 11 . . . 29007 7379 1 Ribs Ribs NNP 29007 7379 2 of of IN 29007 7379 3 beef beef NN 29007 7379 4 , , , 29007 7379 5 horse horse NN 29007 7379 6 - - HYPH 29007 7379 7 radish radish NN 29007 7379 8 sauce sauce NN 29007 7379 9 , , , 29007 7379 10 potatoes potato NNS 29007 7379 11 , , , 29007 7379 12 spinach spinach NN 29007 7379 13 . . . 29007 7380 1 Apple Apple NNP 29007 7380 2 fritters fritter NNS 29007 7380 3 , , , 29007 7380 4 lemon lemon NN 29007 7380 5 pudding pudding NN 29007 7380 6 . . . 29007 7381 1 Cheese Cheese NNP 29007 7381 2 , , , 29007 7381 3 & & CC 29007 7381 4 c. c. NNP 29007 7381 5 Dessert Dessert NNP 29007 7381 6 . . . 29007 7382 1 VII VII NNP 29007 7382 2 . . . 29007 7383 1 Haricot Haricot NNP 29007 7383 2 soup soup NN 29007 7383 3 . . . 29007 7384 1 Plaice Plaice NNP 29007 7384 2 filleted fillet VBD 29007 7384 3 and and CC 29007 7384 4 fried fry VBD 29007 7384 5 , , , 29007 7384 6 anchovy anchovy JJ 29007 7384 7 sauce sauce NN 29007 7384 8 . . . 29007 7385 1 _ _ NNP 29007 7385 2 Entrée Entrée NNP 29007 7385 3 . . . 29007 7385 4 _ _ NNP 29007 7385 5 Croustards Croustards NNPS 29007 7385 6 of of IN 29007 7385 7 minced mince VBN 29007 7385 8 meat meat NN 29007 7385 9 . . . 29007 7386 1 Roast Roast NNP 29007 7386 2 leg leg NN 29007 7386 3 of of IN 29007 7386 4 mutton mutton NN 29007 7386 5 , , , 29007 7386 6 red red JJ 29007 7386 7 - - HYPH 29007 7386 8 currant currant NN 29007 7386 9 jelly jelly NN 29007 7386 10 , , , 29007 7386 11 potatoes potato NNS 29007 7386 12 , , , 29007 7386 13 Brussels Brussels NNP 29007 7386 14 sprouts sprout VBZ 29007 7386 15 . . . 29007 7387 1 Boiled boil VBN 29007 7387 2 fowl fowl NN 29007 7387 3 , , , 29007 7387 4 egg egg NN 29007 7387 5 sauce sauce NN 29007 7387 6 . . . 29007 7388 1 Baked baked JJ 29007 7388 2 custard custard NN 29007 7388 3 , , , 29007 7388 4 sultana sultana NN 29007 7388 5 pudding pudding NN 29007 7388 6 , , , 29007 7388 7 Normandy Normandy NNP 29007 7388 8 pippins pippin NNS 29007 7388 9 . . . 29007 7389 1 Cheese cheese NN 29007 7389 2 . . . 29007 7390 1 Dessert Dessert NNP 29007 7390 2 . . . 29007 7391 1 VIII VIII NNP 29007 7391 2 . . . 29007 7392 1 Celery celery JJ 29007 7392 2 soup soup NN 29007 7392 3 . . . 29007 7393 1 Boiled Boiled NNP 29007 7393 2 halibut halibut NNP 29007 7393 3 , , , 29007 7393 4 shrimp shrimp NN 29007 7393 5 sauce sauce NN 29007 7393 6 . . . 29007 7394 1 _ _ NNP 29007 7394 2 Entrée Entrée NNP 29007 7394 3 . . . 29007 7394 4 _ _ NNP 29007 7394 5 Rissoles Rissoles NNP 29007 7394 6 . . . 29007 7395 1 Sirloin sirloin NN 29007 7395 2 of of IN 29007 7395 3 beef beef NN 29007 7395 4 , , , 29007 7395 5 horse horse NN 29007 7395 6 - - HYPH 29007 7395 7 radish radish NN 29007 7395 8 sauce sauce NN 29007 7395 9 , , , 29007 7395 10 greens greens NNP 29007 7395 11 , , , 29007 7395 12 potatoes potato NNS 29007 7395 13 . . . 29007 7396 1 Tapioca tapioca RB 29007 7396 2 pudding pudding JJ 29007 7396 3 , , , 29007 7396 4 jam jam NNP 29007 7396 5 tarts tarts NNP 29007 7396 6 , , , 29007 7396 7 raspberry raspberry NNP 29007 7396 8 pudding pudding NN 29007 7396 9 . . . 29007 7397 1 Cheese cheese NN 29007 7397 2 . . . 29007 7398 1 Dessert Dessert NNP 29007 7398 2 . . . 29007 7399 1 IX ix NN 29007 7399 2 . . . 29007 7400 1 Palestine Palestine NNP 29007 7400 2 soup soup NN 29007 7400 3 . . . 29007 7401 1 Fried fried JJ 29007 7401 2 whiting whiting NN 29007 7401 3 , , , 29007 7401 4 thick thick JJ 29007 7401 5 white white JJ 29007 7401 6 sauce sauce NN 29007 7401 7 . . . 29007 7402 1 _ _ NNP 29007 7402 2 Entrée Entrée NNP 29007 7402 3 . . . 29007 7402 4 _ _ NNP 29007 7402 5 Curried Curried NNP 29007 7402 6 eggs egg NNS 29007 7402 7 . . . 29007 7403 1 Shoulder Shoulder NNP 29007 7403 2 of of IN 29007 7403 3 mutton mutton NN 29007 7403 4 , , , 29007 7403 5 onion onion NN 29007 7403 6 sauce sauce NN 29007 7403 7 , , , 29007 7403 8 cauliflower cauliflower NN 29007 7403 9 , , , 29007 7403 10 potatoes potato NNS 29007 7403 11 . . . 29007 7404 1 Boiled boil VBN 29007 7404 2 beef beef NN 29007 7404 3 , , , 29007 7404 4 young young JJ 29007 7404 5 carrots carrot NNS 29007 7404 6 . . . 29007 7405 1 Blancmange blancmange NN 29007 7405 2 , , , 29007 7405 3 gooseberry gooseberry NN 29007 7405 4 fool fool NN 29007 7405 5 , , , 29007 7405 6 apple apple NN 29007 7405 7 pudding pudding NN 29007 7405 8 . . . 29007 7406 1 Cheese cheese NN 29007 7406 2 . . . 29007 7407 1 Dessert Dessert NNP 29007 7407 2 . . . 29007 7408 1 X. X. NNP 29007 7408 2 Mock Mock NNP 29007 7408 3 - - HYPH 29007 7408 4 turtle turtle NNP 29007 7408 5 soup soup NN 29007 7408 6 . . . 29007 7409 1 Boiled boil VBN 29007 7409 2 cod cod NN 29007 7409 3 , , , 29007 7409 4 lobster lobster NN 29007 7409 5 sauce sauce NN 29007 7409 6 . . . 29007 7410 1 _ _ NNP 29007 7410 2 Entrées Entrées NNP 29007 7410 3 . . . 29007 7410 4 _ _ NNP 29007 7410 5 Mutton Mutton NNP 29007 7410 6 cutlets cutlet VBZ 29007 7410 7 à à NNP 29007 7410 8 la la NNP 29007 7410 9 macédoine macédoine NNP 29007 7410 10 . . . 29007 7411 1 Tomato Tomato NNP 29007 7411 2 farni farni NN 29007 7411 3 . . . 29007 7412 1 Roast Roast NNP 29007 7412 2 fillet fillet NN 29007 7412 3 of of IN 29007 7412 4 veal veal NN 29007 7412 5 , , , 29007 7412 6 boiled boil VBN 29007 7412 7 fowl fowl NN 29007 7412 8 , , , 29007 7412 9 Béchamel Béchamel NNP 29007 7412 10 sauce sauce NN 29007 7412 11 , , , 29007 7412 12 asparagus asparagus NN 29007 7412 13 , , , 29007 7412 14 potatoes potato NNS 29007 7412 15 . . . 29007 7413 1 Ducklings duckling NNS 29007 7413 2 , , , 29007 7413 3 green green JJ 29007 7413 4 peas pea NNS 29007 7413 5 . . . 29007 7414 1 Cheese cheese NN 29007 7414 2 cakes cake NNS 29007 7414 3 , , , 29007 7414 4 chartreuse chartreuse NNP 29007 7414 5 de de NNP 29007 7414 6 fruit fruit NN 29007 7414 7 , , , 29007 7414 8 lemon lemon NN 29007 7414 9 jelly jelly RB 29007 7414 10 . . . 29007 7415 1 Cheese cheese NN 29007 7415 2 . . . 29007 7416 1 Dessert Dessert NNP 29007 7416 2 . . . 29007 7417 1 XI XI NNP 29007 7417 2 . . . 29007 7418 1 Clear Clear NNP 29007 7418 2 soup soup NN 29007 7418 3 . . . 29007 7419 1 Cod cod VB 29007 7419 2 's 's POS 29007 7419 3 head head NN 29007 7419 4 and and CC 29007 7419 5 shoulders shoulder NNS 29007 7419 6 , , , 29007 7419 7 oyster oyster JJ 29007 7419 8 sauce sauce NN 29007 7419 9 . . . 29007 7420 1 Fried fried JJ 29007 7420 2 smelts smelt NNS 29007 7420 3 . . . 29007 7421 1 _ _ NNP 29007 7421 2 Entrées Entrées NNP 29007 7421 3 . . . 29007 7421 4 _ _ NNP 29007 7421 5 Beef Beef NNP 29007 7421 6 olives olive VBZ 29007 7421 7 . . . 29007 7422 1 Quenelles quenelles NN 29007 7422 2 of of IN 29007 7422 3 veal veal NN 29007 7422 4 . . . 29007 7423 1 Saddle Saddle NNP 29007 7423 2 of of IN 29007 7423 3 mutton mutton NN 29007 7423 4 , , , 29007 7423 5 red red JJ 29007 7423 6 currant currant NN 29007 7423 7 jelly jelly NN 29007 7423 8 , , , 29007 7423 9 spinach spinach NN 29007 7423 10 , , , 29007 7423 11 potatoes potato NNS 29007 7423 12 . . . 29007 7424 1 Boiled boil VBN 29007 7424 2 turkey turkey NNP 29007 7424 3 , , , 29007 7424 4 celery celery JJ 29007 7424 5 sauce sauce NN 29007 7424 6 . . . 29007 7425 1 Grouse grouse NN 29007 7425 2 . . . 29007 7426 1 Plum Plum NNP 29007 7426 2 pudding pudding NN 29007 7426 3 , , , 29007 7426 4 mince mince NN 29007 7426 5 pies pie NNS 29007 7426 6 , , , 29007 7426 7 tipsy tipsy JJ 29007 7426 8 cake cake NN 29007 7426 9 , , , 29007 7426 10 stone stone NN 29007 7426 11 cream cream NN 29007 7426 12 , , , 29007 7426 13 cheese cheese NN 29007 7426 14 ramequins ramequin NNS 29007 7426 15 . . . 29007 7427 1 Cheese cheese NN 29007 7427 2 . . . 29007 7428 1 Dessert Dessert NNP 29007 7428 2 . . . 29007 7429 1 XII XII NNP 29007 7429 2 . . . 29007 7430 1 Bonne Bonne NNP 29007 7430 2 femme femme NN 29007 7430 3 soup soup NN 29007 7430 4 . . . 29007 7431 1 Boiled boil VBN 29007 7431 2 brill brill NN 29007 7431 3 , , , 29007 7431 4 anchovy anchovy JJ 29007 7431 5 sauce sauce NN 29007 7431 6 . . . 29007 7432 1 _ _ NNP 29007 7432 2 Entrées Entrées NNP 29007 7432 3 . . . 29007 7432 4 _ _ NNP 29007 7432 5 Podovies Podovies NNP 29007 7432 6 . . . 29007 7433 1 Veal veal NN 29007 7433 2 cutlets cutlet NNS 29007 7433 3 à à NN 29007 7433 4 la la NNP 29007 7433 5 Talleyrand Talleyrand NNP 29007 7433 6 . . . 29007 7434 1 Boiled boiled JJ 29007 7434 2 leg leg NN 29007 7434 3 of of IN 29007 7434 4 mutton mutton NN 29007 7434 5 , , , 29007 7434 6 caper caper NN 29007 7434 7 sauce sauce NN 29007 7434 8 , , , 29007 7434 9 young young JJ 29007 7434 10 carrots carrot NNS 29007 7434 11 . . . 29007 7435 1 Roast roast NN 29007 7435 2 fowl fowl NN 29007 7435 3 and and CC 29007 7435 4 bacon bacon NN 29007 7435 5 , , , 29007 7435 6 Brussels Brussels NNP 29007 7435 7 sprouts sprout NNS 29007 7435 8 , , , 29007 7435 9 potatoes potato NNS 29007 7435 10 . . . 29007 7436 1 Goslings gosling NNS 29007 7436 2 , , , 29007 7436 3 green green JJ 29007 7436 4 peas pea NNS 29007 7436 5 . . . 29007 7437 1 Charlotte Charlotte NNP 29007 7437 2 Russe Russe NNP 29007 7437 3 , , , 29007 7437 4 Viennoise Viennoise NNP 29007 7437 5 pudding pudding NN 29007 7437 6 , , , 29007 7437 7 apple apple NN 29007 7437 8 fritters fritter NNS 29007 7437 9 . . . 29007 7438 1 Cheese cheese NN 29007 7438 2 . . . 29007 7439 1 Dessert Dessert NNP 29007 7439 2 . . . 29007 7440 1 XIII XIII NNP 29007 7440 2 . . . 29007 7441 1 Calves'-tail Calves'-tail NNP 29007 7441 2 soup soup NN 29007 7441 3 . . . 29007 7442 1 Palestine Palestine NNP 29007 7442 2 soup soup NN 29007 7442 3 . . . 29007 7443 1 Sole Sole NNP 29007 7443 2 à à NNP 29007 7443 3 la la NNP 29007 7443 4 Rouennaise Rouennaise NNP 29007 7443 5 . . . 29007 7444 1 Fried fried JJ 29007 7444 2 whiting whiting NN 29007 7444 3 . . . 29007 7445 1 _ _ NNP 29007 7445 2 Entrées Entrées NNP 29007 7445 3 . . . 29007 7445 4 _ _ NNP 29007 7445 5 Mutton Mutton NNP 29007 7445 6 cutlets cutlet NNS 29007 7445 7 , , , 29007 7445 8 tomato tomato NN 29007 7445 9 sauce sauce NN 29007 7445 10 . . . 29007 7446 1 Rabbit rabbit NN 29007 7446 2 à à NN 29007 7446 3 la la DT 29007 7446 4 Tartare tartare NN 29007 7446 5 . . . 29007 7447 1 Sirloin sirloin NN 29007 7447 2 of of IN 29007 7447 3 beef beef NN 29007 7447 4 , , , 29007 7447 5 horse horse NN 29007 7447 6 - - HYPH 29007 7447 7 radish radish NN 29007 7447 8 sauce sauce NN 29007 7447 9 , , , 29007 7447 10 spinach spinach NN 29007 7447 11 , , , 29007 7447 12 potatoes potato NNS 29007 7447 13 . . . 29007 7448 1 Boiled boil VBN 29007 7448 2 turkey turkey NNP 29007 7448 3 , , , 29007 7448 4 white white JJ 29007 7448 5 sauce sauce NN 29007 7448 6 , , , 29007 7448 7 Brussels Brussels NNP 29007 7448 8 sprouts sprout VBZ 29007 7448 9 . . . 29007 7449 1 Pheasants pheasant NNS 29007 7449 2 . . . 29007 7450 1 Marmalade Marmalade NNP 29007 7450 2 pudding pudding NN 29007 7450 3 , , , 29007 7450 4 general general JJ 29007 7450 5 satisfaction satisfaction NN 29007 7450 6 , , , 29007 7450 7 almond almond NN 29007 7450 8 cakes cake NNS 29007 7450 9 , , , 29007 7450 10 vanilla vanilla NN 29007 7450 11 cream cream NN 29007 7450 12 , , , 29007 7450 13 cheese cheese NN 29007 7450 14 straws straws NN 29007 7450 15 . . . 29007 7451 1 Cheese cheese NN 29007 7451 2 . . . 29007 7452 1 Dessert Dessert NNP 29007 7452 2 . . . 29007 7453 1 XIV XIV NNP 29007 7453 2 . . . 29007 7454 1 Mulligatawny Mulligatawny NNP 29007 7454 2 . . . 29007 7455 1 Cod cod VB 29007 7455 2 , , , 29007 7455 3 oyster oyster JJ 29007 7455 4 sauce sauce NN 29007 7455 5 . . . 29007 7456 1 Red red JJ 29007 7456 2 mullets mullet NNS 29007 7456 3 in in IN 29007 7456 4 cases case NNS 29007 7456 5 . . . 29007 7457 1 _ _ NNP 29007 7457 2 Entrées Entrées NNP 29007 7457 3 . . . 29007 7457 4 _ _ NNP 29007 7457 5 Chicken Chicken NNP 29007 7457 6 tartlets tartlet NNS 29007 7457 7 . . . 29007 7458 1 Fillets Fillets NNP 29007 7458 2 de de NNP 29007 7458 3 boeuf boeuf NNP 29007 7458 4 , , , 29007 7458 5 à à NNP 29007 7458 6 la la NNP 29007 7458 7 Béarnaise Béarnaise NNP 29007 7458 8 . . . 29007 7459 1 Mutton Mutton NNP 29007 7459 2 cutlets cutlet VBZ 29007 7459 3 à à NNP 29007 7459 4 la la NNP 29007 7459 5 macédoine macédoine NNP 29007 7459 6 . . . 29007 7460 1 Saddle Saddle NNP 29007 7460 2 of of IN 29007 7460 3 mutton mutton NN 29007 7460 4 , , , 29007 7460 5 red red JJ 29007 7460 6 - - HYPH 29007 7460 7 currant currant NN 29007 7460 8 jelly jelly NN 29007 7460 9 , , , 29007 7460 10 potatoes potato NNS 29007 7460 11 , , , 29007 7460 12 Brussels Brussels NNP 29007 7460 13 sprouts sprout VBZ 29007 7460 14 . . . 29007 7461 1 Boiled boil VBN 29007 7461 2 turkey turkey NNP 29007 7461 3 , , , 29007 7461 4 celery celery JJ 29007 7461 5 sauce sauce NN 29007 7461 6 . . . 29007 7462 1 Boiled boil VBN 29007 7462 2 tongue tongue NN 29007 7462 3 . . . 29007 7463 1 Pheasants pheasant NNS 29007 7463 2 . . . 29007 7464 1 Apple Apple NNP 29007 7464 2 amber amber NN 29007 7464 3 pudding pudding NN 29007 7464 4 , , , 29007 7464 5 plum plum NNP 29007 7464 6 pudding pudding NNP 29007 7464 7 , , , 29007 7464 8 stone stone NN 29007 7464 9 cream cream NN 29007 7464 10 , , , 29007 7464 11 orange orange NNP 29007 7464 12 fritters fritter NNS 29007 7464 13 , , , 29007 7464 14 cheese cheese NN 29007 7464 15 ramequins ramequin NNS 29007 7464 16 . . . 29007 7465 1 Cheese cheese NN 29007 7465 2 . . . 29007 7466 1 Dessert Dessert NNP 29007 7466 2 . . . 29007 7467 1 XV XV NNP 29007 7467 2 . . . 29007 7468 1 Mock Mock NNP 29007 7468 2 turtle turtle NN 29007 7468 3 . . . 29007 7469 1 Clear Clear NNP 29007 7469 2 soup soup NN 29007 7469 3 . . . 29007 7470 1 Turbot Turbot NNP 29007 7470 2 , , , 29007 7470 3 Hollandaise Hollandaise NNP 29007 7470 4 sauce sauce NN 29007 7470 5 . . . 29007 7471 1 Lobster lobster NN 29007 7471 2 cutlets cutlet NNS 29007 7471 3 . . . 29007 7472 1 _ _ NNP 29007 7472 2 Entrées Entrées NNP 29007 7472 3 . . . 29007 7472 4 _ _ NNP 29007 7472 5 Braised Braised NNP 29007 7472 6 sweetbreads sweetbread NNS 29007 7472 7 . . . 29007 7473 1 Pigeons pigeon NNS 29007 7473 2 à à NNP 29007 7473 3 l'Italienne l'Italienne NNP 29007 7473 4 . . . 29007 7474 1 Fillets fillet NNS 29007 7474 2 of of IN 29007 7474 3 chicken chicken NN 29007 7474 4 . . . 29007 7475 1 Saddle Saddle NNP 29007 7475 2 of of IN 29007 7475 3 lamb lamb NN 29007 7475 4 , , , 29007 7475 5 mint mint NN 29007 7475 6 sauce sauce NN 29007 7475 7 , , , 29007 7475 8 asparagus asparagus NN 29007 7475 9 , , , 29007 7475 10 potatoes potato NNS 29007 7475 11 . . . 29007 7476 1 Boiled boiled JJ 29007 7476 2 fowls fowl NNS 29007 7476 3 , , , 29007 7476 4 bacon bacon NN 29007 7476 5 . . . 29007 7477 1 Béchamel Béchamel NNP 29007 7477 2 sauce sauce NN 29007 7477 3 , , , 29007 7477 4 potato potato NN 29007 7477 5 croquettes croquette NNS 29007 7477 6 . . . 29007 7478 1 Ducklings duckling NNS 29007 7478 2 , , , 29007 7478 3 green green JJ 29007 7478 4 peas pea NNS 29007 7478 5 . . . 29007 7479 1 Strawberry Strawberry NNP 29007 7479 2 cream cream NN 29007 7479 3 , , , 29007 7479 4 Genoise Genoise NNP 29007 7479 5 pastry pastry NN 29007 7479 6 , , , 29007 7479 7 cold cold JJ 29007 7479 8 cabinet cabinet NN 29007 7479 9 pudding pudding NN 29007 7479 10 , , , 29007 7479 11 claret claret NNP 29007 7479 12 jelly jelly NNP 29007 7479 13 , , , 29007 7479 14 cheese cheese NN 29007 7479 15 straws straws NN 29007 7479 16 . . . 29007 7480 1 Cheese cheese NN 29007 7480 2 . . . 29007 7481 1 Dessert Dessert NNP 29007 7481 2 . . . 29007 7482 1 XVI XVI NNP 29007 7482 2 . . . 29007 7483 1 Potage potage NN 29007 7483 2 à à NNP 29007 7483 3 l'Américaine l'Américaine NNP 29007 7483 4 . . . 29007 7484 1 Boiled boil VBN 29007 7484 2 turbot turbot NN 29007 7484 3 , , , 29007 7484 4 lobster lobster NN 29007 7484 5 sauce sauce NN 29007 7484 6 . . . 29007 7485 1 _ _ NNP 29007 7485 2 Entrées Entrées NNP 29007 7485 3 . . . 29007 7485 4 _ _ NNP 29007 7485 5 Oyster Oyster NNP 29007 7485 6 patties pattie VBZ 29007 7485 7 . . . 29007 7486 1 Fillets Fillets NNP 29007 7486 2 de de IN 29007 7486 3 boeuf boeuf NNP 29007 7486 4 à à NNP 29007 7486 5 la la NNP 29007 7486 6 Béarnaise Béarnaise NNP 29007 7486 7 . . . 29007 7487 1 Roast Roast NNP 29007 7487 2 leg leg NN 29007 7487 3 of of IN 29007 7487 4 mutton mutton NN 29007 7487 5 , , , 29007 7487 6 red red JJ 29007 7487 7 - - HYPH 29007 7487 8 currant currant NN 29007 7487 9 jelly jelly NN 29007 7487 10 , , , 29007 7487 11 Brussels Brussels NNP 29007 7487 12 sprouts sprout VBZ 29007 7487 13 potatoes potato NNS 29007 7487 14 . . . 29007 7488 1 Boiled boil VBN 29007 7488 2 fowl fowl NN 29007 7488 3 , , , 29007 7488 4 bacon bacon NN 29007 7488 5 , , , 29007 7488 6 celery celery JJ 29007 7488 7 sauce sauce NN 29007 7488 8 . . . 29007 7489 1 Jugged jug VBN 29007 7489 2 hare hare NNP 29007 7489 3 . . . 29007 7490 1 Gâteau Gâteau NNP 29007 7490 2 de de NNP 29007 7490 3 cerise cerise NNP 29007 7490 4 , , , 29007 7490 5 croquant croquant NN 29007 7490 6 of of IN 29007 7490 7 oranges orange NNS 29007 7490 8 , , , 29007 7490 9 boiled boil VBN 29007 7490 10 custards custard NNS 29007 7490 11 . . . 29007 7491 1 Cheese cheese NN 29007 7491 2 . . . 29007 7492 1 Dessert Dessert NNP 29007 7492 2 . . . 29007 7493 1 XVII XVII NNP 29007 7493 2 . . . 29007 7494 1 Mock Mock NNP 29007 7494 2 - - HYPH 29007 7494 3 turtle turtle NN 29007 7494 4 soup soup NN 29007 7494 5 . . . 29007 7495 1 Potato Potato NNP 29007 7495 2 purée purée NN 29007 7495 3 . . . 29007 7496 1 Salmon Salmon NNP 29007 7496 2 , , , 29007 7496 3 Hollandaise Hollandaise NNP 29007 7496 4 sauce sauce NN 29007 7496 5 , , , 29007 7496 6 cucumber cucumber NN 29007 7496 7 . . . 29007 7497 1 Sole Sole NNP 29007 7497 2 à à NNP 29007 7497 3 la la DT 29007 7497 4 Béchamel Béchamel NNP 29007 7497 5 . . . 29007 7498 1 _ _ NNP 29007 7498 2 Entrées Entrées NNP 29007 7498 3 . . . 29007 7498 4 _ _ NNP 29007 7498 5 Chicken Chicken NNP 29007 7498 6 à à NNP 29007 7498 7 la la NNP 29007 7498 8 Marengo Marengo NNP 29007 7498 9 . . . 29007 7499 1 Braised braise VBN 29007 7499 2 sweetbreads sweetbread NNS 29007 7499 3 . . . 29007 7500 1 Saddle Saddle NNP 29007 7500 2 of of IN 29007 7500 3 lamb lamb NN 29007 7500 4 , , , 29007 7500 5 mint mint NN 29007 7500 6 sauce sauce NN 29007 7500 7 , , , 29007 7500 8 peas pea NNS 29007 7500 9 , , , 29007 7500 10 potatoes potato NNS 29007 7500 11 . . . 29007 7501 1 Boiled boil VBN 29007 7501 2 fowl fowl NN 29007 7501 3 , , , 29007 7501 4 egg egg NN 29007 7501 5 sauce sauce NN 29007 7501 6 , , , 29007 7501 7 boiled boil VBN 29007 7501 8 ham ham NN 29007 7501 9 , , , 29007 7501 10 potato potato NN 29007 7501 11 croquettes croquette NNS 29007 7501 12 , , , 29007 7501 13 asparagus asparagus NN 29007 7501 14 . . . 29007 7502 1 Goslings gosling NNS 29007 7502 2 , , , 29007 7502 3 peas pea NNS 29007 7502 4 . . . 29007 7503 1 Strawberry Strawberry NNP 29007 7503 2 charlotte charlotte NNP 29007 7503 3 , , , 29007 7503 4 good good JJ 29007 7503 5 trifle trifle NNP 29007 7503 6 , , , 29007 7503 7 orange orange NNP 29007 7503 8 jelly jelly NNP 29007 7503 9 , , , 29007 7503 10 jam jam NNP 29007 7503 11 puffs puffs NNP 29007 7503 12 , , , 29007 7503 13 cheese cheese NN 29007 7503 14 d'Artois d'Artois NNP 29007 7503 15 . . . 29007 7504 1 Cheese cheese NN 29007 7504 2 . . . 29007 7505 1 Dessert Dessert NNP 29007 7505 2 . . . 29007 7506 1 XVIII xviii NN 29007 7506 2 . . . 29007 7507 1 Julienne Julienne NNP 29007 7507 2 . . . 29007 7508 1 Oyster Oyster NNP 29007 7508 2 soup soup NN 29007 7508 3 . . . 29007 7509 1 Turbot turbot RB 29007 7509 2 , , , 29007 7509 3 lobster lobster NN 29007 7509 4 sauce sauce NN 29007 7509 5 . . . 29007 7510 1 Sole Sole NNP 29007 7510 2 à à NNP 29007 7510 3 la la NNP 29007 7510 4 Genoise Genoise NNP 29007 7510 5 . . . 29007 7511 1 _ _ NNP 29007 7511 2 Entrées Entrées NNP 29007 7511 3 . . . 29007 7511 4 _ _ NNP 29007 7511 5 Sweetbreads Sweetbreads NNP 29007 7511 6 à à NNP 29007 7511 7 la la DT 29007 7511 8 Béchamel Béchamel NNP 29007 7511 9 . . . 29007 7512 1 Mutton Mutton NNP 29007 7512 2 cutlets cutlet VBZ 29007 7512 3 à à NNP 29007 7512 4 la la NNP 29007 7512 5 Rachel Rachel NNP 29007 7512 6 . . . 29007 7513 1 Sirloin sirloin NN 29007 7513 2 of of IN 29007 7513 3 beef beef NN 29007 7513 4 , , , 29007 7513 5 horse horse NN 29007 7513 6 - - HYPH 29007 7513 7 radish radish NN 29007 7513 8 sauce sauce NN 29007 7513 9 , , , 29007 7513 10 asparagus asparagus NN 29007 7513 11 , , , 29007 7513 12 potatoes potato NNS 29007 7513 13 . . . 29007 7514 1 Boiled boiled JJ 29007 7514 2 leg leg NN 29007 7514 3 of of IN 29007 7514 4 mutton mutton NN 29007 7514 5 , , , 29007 7514 6 caper caper NN 29007 7514 7 sauce sauce NN 29007 7514 8 , , , 29007 7514 9 mashed mash VBN 29007 7514 10 turnips turnip NNS 29007 7514 11 . . . 29007 7515 1 Ducklings duckling NNS 29007 7515 2 , , , 29007 7515 3 peas pea NNS 29007 7515 4 . . . 29007 7516 1 Charlotte Charlotte NNP 29007 7516 2 Russe Russe NNP 29007 7516 3 , , , 29007 7516 4 pine pine NN 29007 7516 5 - - HYPH 29007 7516 6 apple apple NN 29007 7516 7 jelly jelly NN 29007 7516 8 , , , 29007 7516 9 Normandy Normandy NNP 29007 7516 10 pippins pippin NNS 29007 7516 11 , , , 29007 7516 12 custards custard NNS 29007 7516 13 in in IN 29007 7516 14 glasses glass NNS 29007 7516 15 . . . 29007 7517 1 Cheese cheese NN 29007 7517 2 . . . 29007 7518 1 Dessert Dessert NNP 29007 7518 2 . . . 29007 7519 1 XIX XIX NNP 29007 7519 2 . . . 29007 7520 1 Ox ox JJ 29007 7520 2 - - HYPH 29007 7520 3 tail tail NN 29007 7520 4 soup soup NN 29007 7520 5 . . . 29007 7521 1 Tapioca tapioca RB 29007 7521 2 cream cream NN 29007 7521 3 . . . 29007 7522 1 Boiled boil VBN 29007 7522 2 salmon salmon NN 29007 7522 3 , , , 29007 7522 4 Tartare Tartare NNP 29007 7522 5 sauce sauce NN 29007 7522 6 . . . 29007 7523 1 Sole Sole NNP 29007 7523 2 à à NNP 29007 7523 3 la la NNP 29007 7523 4 maître maître NNP 29007 7523 5 d'hôtel d'hôtel NNP 29007 7523 6 . . . 29007 7524 1 _ _ NNP 29007 7524 2 Entrées Entrées NNP 29007 7524 3 . . . 29007 7524 4 _ _ NNP 29007 7524 5 Chicken Chicken NNP 29007 7524 6 à à NNP 29007 7524 7 la la NNP 29007 7524 8 Marengo Marengo NNP 29007 7524 9 . . . 29007 7525 1 Mutton Mutton NNP 29007 7525 2 cutlets cutlet VBZ 29007 7525 3 à à NNP 29007 7525 4 la la NNP 29007 7525 5 Milanaise Milanaise NNP 29007 7525 6 . . . 29007 7526 1 Podovies podovie NNS 29007 7526 2 . . . 29007 7527 1 Roast Roast NNP 29007 7527 2 fillet fillet NN 29007 7527 3 of of IN 29007 7527 4 veal veal NN 29007 7527 5 , , , 29007 7527 6 French french JJ 29007 7527 7 beans bean NNS 29007 7527 8 , , , 29007 7527 9 potatoes potato NNS 29007 7527 10 . . . 29007 7528 1 Haunch Haunch NNP 29007 7528 2 of of IN 29007 7528 3 mutton mutton NN 29007 7528 4 , , , 29007 7528 5 red red JJ 29007 7528 6 currant currant NN 29007 7528 7 jelly jelly RB 29007 7528 8 . . . 29007 7529 1 Goslings gosling NNS 29007 7529 2 , , , 29007 7529 3 green green JJ 29007 7529 4 peas pea NNS 29007 7529 5 . . . 29007 7530 1 Pistachio Pistachio NNP 29007 7530 2 cream cream NN 29007 7530 3 , , , 29007 7530 4 orange orange NNP 29007 7530 5 jelly jelly NNP 29007 7530 6 , , , 29007 7530 7 snow snow NN 29007 7530 8 puddings pudding NNS 29007 7530 9 , , , 29007 7530 10 cheese cheese NN 29007 7530 11 d'Artois d'Artois NNP 29007 7530 12 . . . 29007 7531 1 Cheese cheese NN 29007 7531 2 . . . 29007 7532 1 Dessert Dessert NNP 29007 7532 2 . . . 29007 7533 1 SUPPERS supper NNS 29007 7533 2 . . . 29007 7534 1 Cold Cold NNP 29007 7534 2 Supper Supper NNP 29007 7534 3 . . . 29007 7535 1 12 12 CD 29007 7535 2 People People NNS 29007 7535 3 . . . 29007 7536 1 One one CD 29007 7536 2 sirloin sirloin NN 29007 7536 3 of of IN 29007 7536 4 beef beef NN 29007 7536 5 . . . 29007 7537 1 One one CD 29007 7537 2 roast roast NN 29007 7537 3 turkey turkey NN 29007 7537 4 . . . 29007 7538 1 One one CD 29007 7538 2 boiled boil VBN 29007 7538 3 ham ham NN 29007 7538 4 . . . 29007 7539 1 One one CD 29007 7539 2 lobster lobster NN 29007 7539 3 salad salad NN 29007 7539 4 . . . 29007 7540 1 One one CD 29007 7540 2 apple apple NN 29007 7540 3 tart tart RB 29007 7540 4 . . . 29007 7541 1 Twelve twelve CD 29007 7541 2 cheese cheese NN 29007 7541 3 cakes cake NNS 29007 7541 4 . . . 29007 7542 1 One one CD 29007 7542 2 blancmange blancmange NN 29007 7542 3 . . . 29007 7543 1 One one CD 29007 7543 2 jelly jelly NN 29007 7543 3 . . . 29007 7544 1 Fruit fruit NN 29007 7544 2 . . . 29007 7545 1 Cheese cheese NN 29007 7545 2 . . . 29007 7546 1 Cold Cold NNP 29007 7546 2 Supper Supper NNP 29007 7546 3 . . . 29007 7547 1 12 12 CD 29007 7547 2 People People NNS 29007 7547 3 . . . 29007 7548 1 One one CD 29007 7548 2 rabbit rabbit NN 29007 7548 3 pie pie NN 29007 7548 4 . . . 29007 7549 1 One one CD 29007 7549 2 galantine galantine NN 29007 7549 3 of of IN 29007 7549 4 veal veal NN 29007 7549 5 . . . 29007 7550 1 One one CD 29007 7550 2 ox ox JJ 29007 7550 3 tongue tongue NN 29007 7550 4 . . . 29007 7551 1 One one CD 29007 7551 2 lobster lobster NN 29007 7551 3 salad salad NN 29007 7551 4 . . . 29007 7552 1 One one CD 29007 7552 2 charlotte charlotte NN 29007 7552 3 Russe Russe NNP 29007 7552 4 . . . 29007 7553 1 One one CD 29007 7553 2 croquant croquant NN 29007 7553 3 of of IN 29007 7553 4 oranges orange NNS 29007 7553 5 . . . 29007 7554 1 One one CD 29007 7554 2 small small JJ 29007 7554 3 trifle trifle NN 29007 7554 4 . . . 29007 7555 1 Two two CD 29007 7555 2 jellies jelly NNS 29007 7555 3 . . . 29007 7556 1 One one CD 29007 7556 2 dish dish NN 29007 7556 3 of of IN 29007 7556 4 pastry pastry NN 29007 7556 5 . . . 29007 7557 1 Cheese Cheese NNP 29007 7557 2 , , , 29007 7557 3 & & CC 29007 7557 4 c. c. NNP 29007 7557 5 Fruit Fruit NNP 29007 7557 6 . . . 29007 7558 1 Cold Cold NNP 29007 7558 2 Supper Supper NNP 29007 7558 3 . . . 29007 7559 1 20 20 CD 29007 7559 2 People People NNS 29007 7559 3 . . . 29007 7560 1 Ribs Ribs NNP 29007 7560 2 of of IN 29007 7560 3 beef beef NN 29007 7560 4 rolled roll VBN 29007 7560 5 . . . 29007 7561 1 Salmon Salmon NNP 29007 7561 2 coated coat VBD 29007 7561 3 with with IN 29007 7561 4 mayonnaise mayonnaise NN 29007 7561 5 sauce sauce NN 29007 7561 6 . . . 29007 7562 1 Cucumber cucumber NN 29007 7562 2 . . . 29007 7563 1 One one CD 29007 7563 2 pigeon pigeon NN 29007 7563 3 pie pie NN 29007 7563 4 . . . 29007 7564 1 One one CD 29007 7564 2 veal veal NN 29007 7564 3 - - HYPH 29007 7564 4 and and CC 29007 7564 5 - - HYPH 29007 7564 6 ham ham NN 29007 7564 7 pie pie NN 29007 7564 8 . . . 29007 7565 1 One one CD 29007 7565 2 ox ox JJ 29007 7565 3 tongue tongue NN 29007 7565 4 . . . 29007 7566 1 A a DT 29007 7566 2 stone stone NN 29007 7566 3 cream cream NN 29007 7566 4 . . . 29007 7567 1 One one CD 29007 7567 2 tipsy tipsy JJ 29007 7567 3 cake cake NN 29007 7567 4 . . . 29007 7568 1 A a DT 29007 7568 2 dish dish NN 29007 7568 3 of of IN 29007 7568 4 Genoise Genoise NNP 29007 7568 5 pastry pastry NN 29007 7568 6 . . . 29007 7569 1 A a DT 29007 7569 2 pine pine JJ 29007 7569 3 - - HYPH 29007 7569 4 apple apple NN 29007 7569 5 jelly jelly NN 29007 7569 6 . . . 29007 7570 1 A a DT 29007 7570 2 compote compote NN 29007 7570 3 of of IN 29007 7570 4 peaches peach NNS 29007 7570 5 . . . 29007 7571 1 Strawberries strawberry NNS 29007 7571 2 and and CC 29007 7571 3 cream cream NN 29007 7571 4 . . . 29007 7572 1 A a DT 29007 7572 2 lemon lemon NN 29007 7572 3 jelly jelly NN 29007 7572 4 . . . 29007 7573 1 Cheese cheese NN 29007 7573 2 and and CC 29007 7573 3 fruit fruit NN 29007 7573 4 . . . 29007 7574 1 Cold Cold NNP 29007 7574 2 Supper Supper NNP 29007 7574 3 . . . 29007 7575 1 20 20 CD 29007 7575 2 People People NNS 29007 7575 3 . . . 29007 7576 1 Roast Roast NNP 29007 7576 2 turkey turkey NNP 29007 7576 3 . . . 29007 7577 1 Boiled boil VBN 29007 7577 2 tongue tongue NN 29007 7577 3 . . . 29007 7578 1 One one CD 29007 7578 2 pigeon pigeon NN 29007 7578 3 pie pie NN 29007 7578 4 . . . 29007 7579 1 One one CD 29007 7579 2 mayonnaise mayonnaise NN 29007 7579 3 of of IN 29007 7579 4 lobster lobster NN 29007 7579 5 garnished garnish VBN 29007 7579 6 with with IN 29007 7579 7 aspic aspic NNP 29007 7579 8 . . . 29007 7580 1 One one CD 29007 7580 2 veal veal NN 29007 7580 3 - - HYPH 29007 7580 4 and and CC 29007 7580 5 - - HYPH 29007 7580 6 ham ham NN 29007 7580 7 pie pie NN 29007 7580 8 . . . 29007 7581 1 One one CD 29007 7581 2 large large JJ 29007 7581 3 pine pine NN 29007 7581 4 - - HYPH 29007 7581 5 apple apple NN 29007 7581 6 jelly jelly NN 29007 7581 7 . . . 29007 7582 1 One one CD 29007 7582 2 large large JJ 29007 7582 3 blancmange blancmange NN 29007 7582 4 . . . 29007 7583 1 Jam Jam NNP 29007 7583 2 puffs puff NNS 29007 7583 3 . . . 29007 7584 1 Cheese cheese NN 29007 7584 2 cakes cake NNS 29007 7584 3 . . . 29007 7585 1 Boiled boil VBN 29007 7585 2 custards custard NNS 29007 7585 3 . . . 29007 7586 1 Normandy Normandy NNP 29007 7586 2 pippins pippin NNS 29007 7586 3 . . . 29007 7587 1 Gâteau Gâteau NNP 29007 7587 2 de de NNP 29007 7587 3 cerise cerise NNP 29007 7587 4 . . . 29007 7588 1 Cakes cake NNS 29007 7588 2 . . . 29007 7589 1 Biscuits biscuit NNS 29007 7589 2 . . . 29007 7590 1 Fruit fruit NN 29007 7590 2 . . . 29007 7591 1 High high JJ 29007 7591 2 Tea Tea NNP 29007 7591 3 for for IN 29007 7591 4 12 12 CD 29007 7591 5 People People NNS 29007 7591 6 , , , 29007 7591 7 for for IN 29007 7591 8 Lawn Lawn NNP 29007 7591 9 Tennis Tennis NNP 29007 7591 10 Parties Parties NNPS 29007 7591 11 , , , 29007 7591 12 & & CC 29007 7591 13 c. c. NNP 29007 7591 14 One one CD 29007 7591 15 lobster lobster NN 29007 7591 16 mayonnaise mayonnaise NN 29007 7591 17 . . . 29007 7592 1 Two two CD 29007 7592 2 chickens chicken NNS 29007 7592 3 , , , 29007 7592 4 coated coat VBN 29007 7592 5 with with IN 29007 7592 6 thick thick JJ 29007 7592 7 white white JJ 29007 7592 8 sauce sauce NN 29007 7592 9 . . . 29007 7593 1 One one CD 29007 7593 2 veal veal NN 29007 7593 3 - - HYPH 29007 7593 4 and and CC 29007 7593 5 - - HYPH 29007 7593 6 ham ham NN 29007 7593 7 pie pie NN 29007 7593 8 . . . 29007 7594 1 One one CD 29007 7594 2 tongue tongue NN 29007 7594 3 . . . 29007 7595 1 One one CD 29007 7595 2 apple apple NN 29007 7595 3 amber amber NN 29007 7595 4 pudding pudding NN 29007 7595 5 . . . 29007 7596 1 Twelve twelve CD 29007 7596 2 boiled boil VBN 29007 7596 3 custards custard NNS 29007 7596 4 . . . 29007 7597 1 Twelve twelve CD 29007 7597 2 custard custard JJ 29007 7597 3 - - HYPH 29007 7597 4 glasses glass NNS 29007 7597 5 filled fill VBN 29007 7597 6 with with IN 29007 7597 7 chopped chop VBN 29007 7597 8 jelly jelly RB 29007 7597 9 . . . 29007 7598 1 One one CD 29007 7598 2 blancmange blancmange NN 29007 7598 3 . . . 29007 7599 1 Strawberries strawberry NNS 29007 7599 2 and and CC 29007 7599 3 cream cream NN 29007 7599 4 . . . 29007 7600 1 Thin thin JJ 29007 7600 2 bread bread NN 29007 7600 3 and and CC 29007 7600 4 butter butter NN 29007 7600 5 . . . 29007 7601 1 Biscuits biscuit NNS 29007 7601 2 , , , 29007 7601 3 cake cake NN 29007 7601 4 , , , 29007 7601 5 fruit fruit NN 29007 7601 6 . . . 29007 7602 1 Tea tea NN 29007 7602 2 , , , 29007 7602 3 coffee coffee NN 29007 7602 4 . . . 29007 7603 1 Supper supper NN 29007 7603 2 for for IN 29007 7603 3 50 50 CD 29007 7603 4 People People NNS 29007 7603 5 . . . 29007 7604 1 Guests guest NNS 29007 7604 2 not not RB 29007 7604 3 seated seat VBN 29007 7604 4 . . . 29007 7605 1 Ham ham NN 29007 7605 2 , , , 29007 7605 3 tongue tongue NN 29007 7605 4 , , , 29007 7605 5 and and CC 29007 7605 6 beef beef NN 29007 7605 7 sandwiches sandwich NNS 29007 7605 8 . . . 29007 7606 1 Four four CD 29007 7606 2 quarts quart NNS 29007 7606 3 of of IN 29007 7606 4 blancmange blancmange NN 29007 7606 5 , , , 29007 7606 6 differently differently RB 29007 7606 7 flavoured flavour VBN 29007 7606 8 and and CC 29007 7606 9 decorated decorate VBN 29007 7606 10 . . . 29007 7607 1 Four four CD 29007 7607 2 quarts quart NNS 29007 7607 3 of of IN 29007 7607 4 jelly jelly NNP 29007 7607 5 , , , 29007 7607 6 differently differently RB 29007 7607 7 flavoured flavour VBN 29007 7607 8 and and CC 29007 7607 9 moulded mould VBN 29007 7607 10 . . . 29007 7608 1 Two two CD 29007 7608 2 charlottes charlotte VBZ 29007 7608 3 Russe Russe NNP 29007 7608 4 . . . 29007 7609 1 One one CD 29007 7609 2 large large JJ 29007 7609 3 trifle trifle NN 29007 7609 4 . . . 29007 7610 1 Two two CD 29007 7610 2 tipsy tipsy JJ 29007 7610 3 cakes cake NNS 29007 7610 4 . . . 29007 7611 1 Three three CD 29007 7611 2 dishes dish NNS 29007 7611 3 of of IN 29007 7611 4 Genoise Genoise NNP 29007 7611 5 pastry pastry NN 29007 7611 6 in in IN 29007 7611 7 various various JJ 29007 7611 8 forms form NNS 29007 7611 9 . . . 29007 7612 1 Two two CD 29007 7612 2 lemon lemon NN 29007 7612 3 sponges sponge NNS 29007 7612 4 . . . 29007 7613 1 Fruit fruit NN 29007 7613 2 . . . 29007 7614 1 Supper supper NN 29007 7614 2 for for IN 29007 7614 3 50 50 CD 29007 7614 4 People People NNS 29007 7614 5 . . . 29007 7615 1 Guests guest NNS 29007 7615 2 not not RB 29007 7615 3 seated seat VBN 29007 7615 4 . . . 29007 7616 1 Less less RBR 29007 7616 2 expensive expensive JJ 29007 7616 3 . . . 29007 7617 1 Ham ham NN 29007 7617 2 and and CC 29007 7617 3 beef beef NN 29007 7617 4 sandwiches sandwich NNS 29007 7617 5 . . . 29007 7618 1 Four four CD 29007 7618 2 quarts quart NNS 29007 7618 3 of of IN 29007 7618 4 blancmange blancmange NN 29007 7618 5 , , , 29007 7618 6 differently differently RB 29007 7618 7 flavoured flavour VBN 29007 7618 8 and and CC 29007 7618 9 decorated decorate VBN 29007 7618 10 . . . 29007 7619 1 Two two CD 29007 7619 2 quarts quart NNS 29007 7619 3 of of IN 29007 7619 4 apple apple NN 29007 7619 5 gâteau gâteau NN 29007 7619 6 . . . 29007 7620 1 Four four CD 29007 7620 2 jellies jelly NNS 29007 7620 3 of of IN 29007 7620 4 different different JJ 29007 7620 5 kinds kind NNS 29007 7620 6 . . . 29007 7621 1 One one CD 29007 7621 2 large large JJ 29007 7621 3 lemon lemon NN 29007 7621 4 - - HYPH 29007 7621 5 sponge sponge NN 29007 7621 6 . . . 29007 7622 1 Two two CD 29007 7622 2 dishes dish NNS 29007 7622 3 of of IN 29007 7622 4 light light JJ 29007 7622 5 pastry pastry NN 29007 7622 6 . . . 29007 7623 1 Boiled boil VBN 29007 7623 2 custards custard NNS 29007 7623 3 . . . 29007 7624 1 Normandy Normandy NNP 29007 7624 2 pippins pippin NNS 29007 7624 3 . . . 29007 7625 1 Two two CD 29007 7625 2 jaunemanges jaunemange NNS 29007 7625 3 . . . 29007 7626 1 Two two CD 29007 7626 2 tipsy tipsy JJ 29007 7626 3 cakes cake NNS 29007 7626 4 . . . 29007 7627 1 Fruit fruit NN 29007 7627 2 . . . 29007 7628 1 INDEX index NN 29007 7628 2 . . . 29007 7629 1 Almond Almond NNP 29007 7629 2 cakes cake NNS 29007 7629 3 , , , 29007 7629 4 146 146 CD 29007 7629 5 Almonds Almonds NNP 29007 7629 6 and and CC 29007 7629 7 pistachio pistachio NNP 29007 7629 8 kernels kernel NNS 29007 7629 9 , , , 29007 7629 10 to to TO 29007 7629 11 blanch blanch VB 29007 7629 12 , , , 29007 7629 13 290 290 CD 29007 7629 14 Alpine Alpine NNP 29007 7629 15 snow snow NN 29007 7629 16 , , , 29007 7629 17 259 259 CD 29007 7629 18 Apple Apple NNP 29007 7629 19 cream cream NN 29007 7629 20 , , , 29007 7629 21 258 258 CD 29007 7629 22 -- -- : 29007 7629 23 dumplings dumpling NNS 29007 7629 24 , , , 29007 7629 25 149 149 CD 29007 7629 26 -- -- : 29007 7629 27 flummery flummery NN 29007 7629 28 , , , 29007 7629 29 258 258 CD 29007 7629 30 -- -- : 29007 7629 31 fritters fritter NNS 29007 7629 32 , , , 29007 7629 33 266 266 CD 29007 7629 34 -- -- : 29007 7629 35 tart tart JJ 29007 7629 36 , , , 29007 7629 37 143 143 CD 29007 7629 38 -- -- : 29007 7629 39 turnovers turnover NNS 29007 7629 40 , , , 29007 7629 41 149 149 CD 29007 7629 42 -- -- : 29007 7629 43 water water NN 29007 7629 44 , , , 29007 7629 45 271 271 CD 29007 7629 46 -- -- : 29007 7629 47 -- -- : 29007 7629 48 boiled boil VBN 29007 7629 49 , , , 29007 7629 50 275 275 CD 29007 7629 51 Arrowroot Arrowroot NNP 29007 7629 52 , , , 29007 7629 53 a a DT 29007 7629 54 cup cup NN 29007 7629 55 of of IN 29007 7629 56 , , , 29007 7629 57 271 271 CD 29007 7629 58 -- -- : 29007 7629 59 custard custard NN 29007 7629 60 , , , 29007 7629 61 260 260 CD 29007 7629 62 Artichokes Artichokes NNPS 29007 7629 63 , , , 29007 7629 64 Jerusalem Jerusalem NNP 29007 7629 65 , , , 29007 7629 66 194 194 CD 29007 7629 67 Asparagus Asparagus NNP 29007 7629 68 , , , 29007 7629 69 194 194 CD 29007 7629 70 Bacon Bacon NNP 29007 7629 71 , , , 29007 7629 72 31 31 CD 29007 7629 73 -- -- : 29007 7629 74 and and CC 29007 7629 75 eggs egg NNS 29007 7629 76 , , , 29007 7629 77 70 70 CD 29007 7629 78 -- -- : 29007 7629 79 fried fry VBN 29007 7629 80 , , , 29007 7629 81 70 70 CD 29007 7629 82 -- -- : 29007 7629 83 toasted toast VBD 29007 7629 84 , , , 29007 7629 85 70 70 CD 29007 7629 86 Baking Baking NNP 29007 7629 87 , , , 29007 7629 88 rules rule NNS 29007 7629 89 for for IN 29007 7629 90 , , , 29007 7629 91 26 26 CD 29007 7629 92 Barley Barley NNP 29007 7629 93 water water NN 29007 7629 94 , , , 29007 7629 95 clear clear JJ 29007 7629 96 , , , 29007 7629 97 270 270 CD 29007 7629 98 -- -- : 29007 7629 99 -- -- : 29007 7629 100 thick thick JJ 29007 7629 101 , , , 29007 7629 102 270 270 CD 29007 7629 103 Batter batter NN 29007 7629 104 for for IN 29007 7629 105 fritters fritter NNS 29007 7629 106 ( ( -LRB- 29007 7629 107 Kromesky Kromesky NNP 29007 7629 108 ) ) -RRB- 29007 7629 109 , , , 29007 7629 110 266 266 CD 29007 7629 111 Beans Beans NNPS 29007 7629 112 , , , 29007 7629 113 broad broad JJ 29007 7629 114 , , , 29007 7629 115 197 197 CD 29007 7629 116 -- -- : 29007 7629 117 French French NNP 29007 7629 118 , , , 29007 7629 119 193 193 CD 29007 7629 120 -- -- : 29007 7629 121 haricot haricot NNP 29007 7629 122 , , , 29007 7629 123 195 195 CD 29007 7629 124 Beef Beef NNP 29007 7629 125 , , , 29007 7629 126 aitch aitch NN 29007 7629 127 - - HYPH 29007 7629 128 bone bone NN 29007 7629 129 , , , 29007 7629 130 round round JJ 29007 7629 131 , , , 29007 7629 132 thick thick JJ 29007 7629 133 and and CC 29007 7629 134 thin thin JJ 29007 7629 135 flank flank NN 29007 7629 136 of of IN 29007 7629 137 , , , 29007 7629 138 28 28 CD 29007 7629 139 -- -- : 29007 7629 140 brisket brisket NN 29007 7629 141 of of IN 29007 7629 142 , , , 29007 7629 143 28 28 CD 29007 7629 144 -- -- : 29007 7629 145 -- -- : 29007 7629 146 stewed stew VBN 29007 7629 147 , , , 29007 7629 148 41 41 CD 29007 7629 149 -- -- : 29007 7629 150 fillets fillet NNS 29007 7629 151 of of IN 29007 7629 152 , , , 29007 7629 153 à à NNP 29007 7629 154 la la NNP 29007 7629 155 Béarnaise Béarnaise NNP 29007 7629 156 , , , 29007 7629 157 95 95 CD 29007 7629 158 -- -- : 29007 7629 159 olives olive NNS 29007 7629 160 , , , 29007 7629 161 102 102 CD 29007 7629 162 -- -- : 29007 7629 163 ribs rib NNS 29007 7629 164 of of IN 29007 7629 165 , , , 29007 7629 166 28 28 CD 29007 7629 167 -- -- : 29007 7629 168 scalloped scallop VBN 29007 7629 169 , , , 29007 7629 170 90 90 CD 29007 7629 171 -- -- : 29007 7629 172 sirloin sirloin NN 29007 7629 173 of of IN 29007 7629 174 , , , 29007 7629 175 28 28 CD 29007 7629 176 -- -- : 29007 7629 177 steak steak NN 29007 7629 178 pie pie NN 29007 7629 179 , , , 29007 7629 180 138 138 CD 29007 7629 181 -- -- : 29007 7629 182 tea tea NN 29007 7629 183 , , , 29007 7629 184 269 269 CD 29007 7629 185 -- -- : 29007 7629 186 -- -- : 29007 7629 187 raw raw JJ 29007 7629 188 , , , 29007 7629 189 268 268 CD 29007 7629 190 -- -- : 29007 7629 191 and and CC 29007 7629 192 mushrooms mushroom NNS 29007 7629 193 , , , 29007 7629 194 89 89 CD 29007 7629 195 Beginners Beginners NNPS 29007 7629 196 , , , 29007 7629 197 hints hint NNS 29007 7629 198 to to IN 29007 7629 199 , , , 29007 7629 200 15 15 CD 29007 7629 201 - - SYM 29007 7629 202 18 18 CD 29007 7629 203 Beverages Beverages NNPS 29007 7629 204 , , , 29007 7629 205 69 69 CD 29007 7629 206 Biscuits biscuit NNS 29007 7629 207 , , , 29007 7629 208 ginger ginger NN 29007 7629 209 , , , 29007 7629 210 240 240 CD 29007 7629 211 -- -- : 29007 7629 212 oatmeal oatmeal VBP 29007 7629 213 , , , 29007 7629 214 239 239 CD 29007 7629 215 Blancmange Blancmange NNP 29007 7629 216 , , , 29007 7629 217 251 251 CD 29007 7629 218 Bloaters bloater NNS 29007 7629 219 , , , 29007 7629 220 80 80 CD 29007 7629 221 Boiling boiling NN 29007 7629 222 , , , 29007 7629 223 rules rule NNS 29007 7629 224 for for IN 29007 7629 225 , , , 29007 7629 226 22 22 CD 29007 7629 227 Boilings boiling NNS 29007 7629 228 from from IN 29007 7629 229 meats meat NNS 29007 7629 230 , , , 29007 7629 231 292 292 CD 29007 7629 232 Bran bran NN 29007 7629 233 tea tea NN 29007 7629 234 , , , 29007 7629 235 274 274 CD 29007 7629 236 Brawn Brawn NNP 29007 7629 237 , , , 29007 7629 238 76 76 CD 29007 7629 239 Bread bread NN 29007 7629 240 , , , 29007 7629 241 226 226 CD 29007 7629 242 -- -- : 29007 7629 243 croutons crouton NNS 29007 7629 244 of of IN 29007 7629 245 , , , 29007 7629 246 for for IN 29007 7629 247 soup soup NN 29007 7629 248 , , , 29007 7629 249 288 288 CD 29007 7629 250 -- -- : 29007 7629 251 crumbs crumb VBZ 29007 7629 252 , , , 29007 7629 253 288 288 CD 29007 7629 254 -- -- : 29007 7629 255 -- -- : 29007 7629 256 browned brown VBN 29007 7629 257 , , , 29007 7629 258 288 288 CD 29007 7629 259 -- -- : 29007 7629 260 crust crust NN 29007 7629 261 , , , 29007 7629 262 flaky flaky JJ 29007 7629 263 , , , 29007 7629 264 137 137 CD 29007 7629 265 -- -- : 29007 7629 266 scraps scrap NNS 29007 7629 267 of of IN 29007 7629 268 , , , 29007 7629 269 291 291 CD 29007 7629 270 -- -- : 29007 7629 271 toasted toast VBD 29007 7629 272 , , , 29007 7629 273 for for IN 29007 7629 274 soup soup NN 29007 7629 275 , , , 29007 7629 276 288 288 CD 29007 7629 277 -- -- : 29007 7629 278 unfermented unfermented JJ 29007 7629 279 , , , 29007 7629 280 228 228 CD 29007 7629 281 -- -- : 29007 7629 282 Vienna Vienna NNP 29007 7629 283 , , , 29007 7629 284 228 228 CD 29007 7629 285 Breakfast Breakfast NNP 29007 7629 286 dishes dish NNS 29007 7629 287 , , , 29007 7629 288 69 69 CD 29007 7629 289 Breast breast NN 29007 7629 290 of of IN 29007 7629 291 veal veal NN 29007 7629 292 , , , 29007 7629 293 braised braise VBN 29007 7629 294 , , , 29007 7629 295 49 49 CD 29007 7629 296 Brill Brill NNP 29007 7629 297 , , , 29007 7629 298 boiled boil VBD 29007 7629 299 , , , 29007 7629 300 112 112 CD 29007 7629 301 Broiling broiling NN 29007 7629 302 , , , 29007 7629 303 rules rule NNS 29007 7629 304 for for IN 29007 7629 305 , , , 29007 7629 306 27 27 CD 29007 7629 307 Broth Broth NNP 29007 7629 308 , , , 29007 7629 309 Dr. Dr. NNP 29007 7629 310 Kitchener Kitchener NNP 29007 7629 311 's 's POS 29007 7629 312 , , , 29007 7629 313 224 224 CD 29007 7629 314 -- -- : 29007 7629 315 mutton mutton NN 29007 7629 316 , , , 29007 7629 317 269 269 CD 29007 7629 318 Browned Browned NNP 29007 7629 319 crumbs crumb VBZ 29007 7629 320 for for IN 29007 7629 321 game game NN 29007 7629 322 , , , 29007 7629 323 288 288 CD 29007 7629 324 Brussels Brussels NNP 29007 7629 325 sprouts sprout NNS 29007 7629 326 , , , 29007 7629 327 192 192 CD 29007 7629 328 Bullock Bullock NNP 29007 7629 329 's 's POS 29007 7629 330 heart heart NN 29007 7629 331 , , , 29007 7629 332 51 51 CD 29007 7629 333 -- -- : 29007 7629 334 -- -- : 29007 7629 335 gravy gravy NN 29007 7629 336 for for IN 29007 7629 337 , , , 29007 7629 338 51 51 CD 29007 7629 339 Buns Buns NNPS 29007 7629 340 , , , 29007 7629 341 237 237 CD 29007 7629 342 -- -- : 29007 7629 343 rice rice NN 29007 7629 344 , , , 29007 7629 345 242 242 CD 29007 7629 346 Butter Butter NNP 29007 7629 347 , , , 29007 7629 348 to to TO 29007 7629 349 clarify clarify VB 29007 7629 350 , , , 29007 7629 351 290 290 CD 29007 7629 352 Cabbage cabbage NN 29007 7629 353 , , , 29007 7629 354 196 196 CD 29007 7629 355 Café Café NNP 29007 7629 356 au au NNP 29007 7629 357 lait lait VBP 29007 7629 358 , , , 29007 7629 359 82 82 CD 29007 7629 360 Cake Cake NNP 29007 7629 361 , , , 29007 7629 362 cornflour cornflour NN 29007 7629 363 , , , 29007 7629 364 232 232 CD 29007 7629 365 -- -- : 29007 7629 366 currant currant NN 29007 7629 367 , , , 29007 7629 368 233 233 CD 29007 7629 369 -- -- : 29007 7629 370 dough dough NN 29007 7629 371 , , , 29007 7629 372 237 237 CD 29007 7629 373 -- -- : 29007 7629 374 luncheon luncheon NN 29007 7629 375 , , , 29007 7629 376 234 234 CD 29007 7629 377 -- -- : 29007 7629 378 Madeira Madeira NNP 29007 7629 379 , , , 29007 7629 380 236 236 CD 29007 7629 381 -- -- : 29007 7629 382 plum plum NN 29007 7629 383 , , , 29007 7629 384 plain plain JJ 29007 7629 385 , , , 29007 7629 386 232 232 CD 29007 7629 387 -- -- : 29007 7629 388 pound pound NN 29007 7629 389 , , , 29007 7629 390 229 229 CD 29007 7629 391 -- -- : 29007 7629 392 rice rice NN 29007 7629 393 , , , 29007 7629 394 232 232 CD 29007 7629 395 -- -- : 29007 7629 396 seed seed NN 29007 7629 397 , , , 29007 7629 398 236 236 CD 29007 7629 399 -- -- : 29007 7629 400 -- -- : 29007 7629 401 plain plain JJ 29007 7629 402 , , , 29007 7629 403 231 231 CD 29007 7629 404 -- -- : 29007 7629 405 sponge sponge VBP 29007 7629 406 , , , 29007 7629 407 235 235 CD 29007 7629 408 -- -- : 29007 7629 409 sultana sultana NN 29007 7629 410 , , , 29007 7629 411 231 231 CD 29007 7629 412 -- -- : 29007 7629 413 tipsy tipsy NN 29007 7629 414 , , , 29007 7629 415 257 257 CD 29007 7629 416 Cakes Cakes NNPS 29007 7629 417 , , , 29007 7629 418 gingerbread gingerbread NN 29007 7629 419 , , , 29007 7629 420 241 241 CD 29007 7629 421 -- -- : 29007 7629 422 lemon lemon NN 29007 7629 423 - - HYPH 29007 7629 424 rock rock NN 29007 7629 425 , , , 29007 7629 426 240 240 CD 29007 7629 427 -- -- : 29007 7629 428 Queen Queen NNP 29007 7629 429 , , , 29007 7629 430 230 230 CD 29007 7629 431 -- -- : 29007 7629 432 rock rock NN 29007 7629 433 , , , 29007 7629 434 230 230 CD 29007 7629 435 -- -- : 29007 7629 436 -- -- : 29007 7629 437 plain plain JJ 29007 7629 438 , , , 29007 7629 439 230 230 CD 29007 7629 440 -- -- : 29007 7629 441 Shrewsbury Shrewsbury NNP 29007 7629 442 , , , 29007 7629 443 238 238 CD 29007 7629 444 -- -- : 29007 7629 445 soda soda NN 29007 7629 446 , , , 29007 7629 447 241 241 CD 29007 7629 448 Calf's calf's NN 29007 7629 449 - - HYPH 29007 7629 450 foot foot NN 29007 7629 451 stock stock NN 29007 7629 452 , , , 29007 7629 453 247 247 CD 29007 7629 454 Candied candy VBD 29007 7629 455 peel peel NN 29007 7629 456 drops drop NNS 29007 7629 457 , , , 29007 7629 458 238 238 CD 29007 7629 459 Carrots carrot NNS 29007 7629 460 , , , 29007 7629 461 194 194 CD 29007 7629 462 Cauliflower Cauliflower NNP 29007 7629 463 au au PRP 29007 7629 464 gratin gratin NN 29007 7629 465 , , , 29007 7629 466 199 199 CD 29007 7629 467 -- -- : 29007 7629 468 to to TO 29007 7629 469 boil boil VB 29007 7629 470 , , , 29007 7629 471 192 192 CD 29007 7629 472 Celery Celery NNP 29007 7629 473 , , , 29007 7629 474 196 196 CD 29007 7629 475 Charlotte Charlotte NNP 29007 7629 476 Russe Russe NNP 29007 7629 477 , , , 29007 7629 478 245 245 CD 29007 7629 479 Chartreuse Chartreuse NNP 29007 7629 480 de de IN 29007 7629 481 fruit fruit NN 29007 7629 482 , , , 29007 7629 483 256 256 CD 29007 7629 484 Chaud Chaud NNP 29007 7629 485 - - HYPH 29007 7629 486 froid froid NNP 29007 7629 487 chicken chicken NN 29007 7629 488 , , , 29007 7629 489 109 109 CD 29007 7629 490 Cheese cheese NN 29007 7629 491 cakes cake NNS 29007 7629 492 , , , 29007 7629 493 146 146 CD 29007 7629 494 -- -- : 29007 7629 495 d'Artois d'Artois NNP 29007 7629 496 , , , 29007 7629 497 147 147 CD 29007 7629 498 -- -- : 29007 7629 499 fondu fondu NN 29007 7629 500 , , , 29007 7629 501 265 265 CD 29007 7629 502 -- -- : 29007 7629 503 pâtés pâtés NN 29007 7629 504 , , , 29007 7629 505 283 283 CD 29007 7629 506 -- -- : 29007 7629 507 pudding pudding NN 29007 7629 508 , , , 29007 7629 509 284 284 CD 29007 7629 510 -- -- : 29007 7629 511 ramequins ramequin VBZ 29007 7629 512 , , , 29007 7629 513 266 266 CD 29007 7629 514 -- -- : 29007 7629 515 rice rice NN 29007 7629 516 stewed stew VBN 29007 7629 517 with with IN 29007 7629 518 , , , 29007 7629 519 286 286 CD 29007 7629 520 -- -- : 29007 7629 521 sandwiches sandwich NNS 29007 7629 522 , , , 29007 7629 523 286 286 CD 29007 7629 524 -- -- : 29007 7629 525 scraps scrap NNS 29007 7629 526 of of IN 29007 7629 527 , , , 29007 7629 528 292 292 CD 29007 7629 529 -- -- : 29007 7629 530 straws straws NN 29007 7629 531 , , , 29007 7629 532 148 148 CD 29007 7629 533 -- -- : 29007 7629 534 toasted toast VBN 29007 7629 535 , , , 29007 7629 536 284 284 CD 29007 7629 537 -- -- : 29007 7629 538 and and CC 29007 7629 539 macaroni macaroni NNP 29007 7629 540 , , , 29007 7629 541 285 285 CD 29007 7629 542 Chicken Chicken NNP 29007 7629 543 à à NNP 29007 7629 544 la la NNP 29007 7629 545 Cardinal Cardinal NNP 29007 7629 546 , , , 29007 7629 547 106 106 CD 29007 7629 548 -- -- : 29007 7629 549 à à LS 29007 7629 550 la la NNP 29007 7629 551 Marengo Marengo NNP 29007 7629 552 , , , 29007 7629 553 106 106 CD 29007 7629 554 -- -- : 29007 7629 555 à à LS 29007 7629 556 la la NNP 29007 7629 557 Tartare Tartare NNP 29007 7629 558 , , , 29007 7629 559 96 96 CD 29007 7629 560 -- -- : 29007 7629 561 croquettes croquette NNS 29007 7629 562 , , , 29007 7629 563 94 94 CD 29007 7629 564 -- -- : 29007 7629 565 curried curry VBN 29007 7629 566 , , , 29007 7629 567 108 108 CD 29007 7629 568 -- -- : 29007 7629 569 fillets fillet NNS 29007 7629 570 of of IN 29007 7629 571 , , , 29007 7629 572 105 105 CD 29007 7629 573 -- -- : 29007 7629 574 -- -- : 29007 7629 575 for for IN 29007 7629 576 an an DT 29007 7629 577 invalid invalid JJ 29007 7629 578 , , , 29007 7629 579 276 276 CD 29007 7629 580 Children Children NNPS 29007 7629 581 , , , 29007 7629 582 food food NN 29007 7629 583 of of IN 29007 7629 584 , , , 29007 7629 585 11 11 CD 29007 7629 586 Chocolate Chocolate NNP 29007 7629 587 , , , 29007 7629 588 83 83 CD 29007 7629 589 Chop Chop NNP 29007 7629 590 , , , 29007 7629 591 broiled broil VBN 29007 7629 592 , , , 29007 7629 593 47 47 CD 29007 7629 594 Cocoa Cocoa NNP 29007 7629 595 , , , 29007 7629 596 82 82 CD 29007 7629 597 Cod cod NN 29007 7629 598 , , , 29007 7629 599 boiled boil VBN 29007 7629 600 , , , 29007 7629 601 113 113 CD 29007 7629 602 -- -- : 29007 7629 603 cutlets cutlet NNS 29007 7629 604 of of IN 29007 7629 605 , , , 29007 7629 606 121 121 CD 29007 7629 607 -- -- : 29007 7629 608 -- -- : 29007 7629 609 à à LS 29007 7629 610 la la NNP 29007 7629 611 Genoise Genoise NNP 29007 7629 612 , , , 29007 7629 613 121 121 CD 29007 7629 614 -- -- : 29007 7629 615 -- -- : 29007 7629 616 à à LS 29007 7629 617 l'Italienne l'Italienne NNP 29007 7629 618 , , , 29007 7629 619 121 121 CD 29007 7629 620 -- -- : 29007 7629 621 fricassee fricassee NNP 29007 7629 622 , , , 29007 7629 623 122 122 CD 29007 7629 624 -- -- : 29007 7629 625 salt salt NN 29007 7629 626 , , , 29007 7629 627 113 113 CD 29007 7629 628 -- -- : 29007 7629 629 sounds sound NNS 29007 7629 630 , , , 29007 7629 631 boiled boil VBN 29007 7629 632 , , , 29007 7629 633 122 122 CD 29007 7629 634 -- -- : 29007 7629 635 -- -- : 29007 7629 636 marinaded marinade VBN 29007 7629 637 , , , 29007 7629 638 123 123 CD 29007 7629 639 -- -- : 29007 7629 640 stuffed stuff VBN 29007 7629 641 and and CC 29007 7629 642 baked bake VBD 29007 7629 643 , , , 29007 7629 644 123 123 CD 29007 7629 645 -- -- : 29007 7629 646 with with IN 29007 7629 647 tomatoes tomato NNS 29007 7629 648 , , , 29007 7629 649 122 122 CD 29007 7629 650 Coffee Coffee NNP 29007 7629 651 , , , 29007 7629 652 81 81 CD 29007 7629 653 , , , 29007 7629 654 82 82 CD 29007 7629 655 Cold cold JJ 29007 7629 656 beef beef NN 29007 7629 657 olives olive NNS 29007 7629 658 , , , 29007 7629 659 91 91 CD 29007 7629 660 -- -- : 29007 7629 661 meat meat NN 29007 7629 662 cookery cookery NN 29007 7629 663 , , , 29007 7629 664 84 84 CD 29007 7629 665 -- -- : 29007 7629 666 -- -- : 29007 7629 667 and and CC 29007 7629 668 macaroni macaroni NNP 29007 7629 669 , , , 29007 7629 670 89 89 CD 29007 7629 671 -- -- : 29007 7629 672 -- -- : 29007 7629 673 curry curry NN 29007 7629 674 of of IN 29007 7629 675 , , , 29007 7629 676 85 85 CD 29007 7629 677 -- -- : 29007 7629 678 -- -- : 29007 7629 679 mayonnaise mayonnaise NN 29007 7629 680 of of IN 29007 7629 681 , , , 29007 7629 682 89 89 CD 29007 7629 683 -- -- : 29007 7629 684 -- -- : 29007 7629 685 pie pie NN 29007 7629 686 , , , 29007 7629 687 88 88 CD 29007 7629 688 -- -- : 29007 7629 689 -- -- : 29007 7629 690 with with IN 29007 7629 691 purée purée NN 29007 7629 692 of of IN 29007 7629 693 tomatoes tomatoes NNP 29007 7629 694 , , , 29007 7629 695 87 87 CD 29007 7629 696 -- -- : 29007 7629 697 potatoes potato NNS 29007 7629 698 , , , 29007 7629 699 291 291 CD 29007 7629 700 -- -- : 29007 7629 701 vegetables vegetable NNS 29007 7629 702 , , , 29007 7629 703 292 292 CD 29007 7629 704 Compote compote NN 29007 7629 705 of of IN 29007 7629 706 peaches peach NNS 29007 7629 707 , , , 29007 7629 708 252 252 CD 29007 7629 709 Cooking Cooking NNP 29007 7629 710 utensils utensil NNS 29007 7629 711 and and CC 29007 7629 712 stoves stove NNS 29007 7629 713 , , , 29007 7629 714 how how WRB 29007 7629 715 to to TO 29007 7629 716 clean clean VB 29007 7629 717 , , , 29007 7629 718 19 19 CD 29007 7629 719 - - SYM 29007 7629 720 21 21 CD 29007 7629 721 Cornish cornish JJ 29007 7629 722 pasties pasty NNS 29007 7629 723 , , , 29007 7629 724 142 142 CD 29007 7629 725 Cream Cream NNP 29007 7629 726 , , , 29007 7629 727 almond almond NN 29007 7629 728 Bavarian Bavarian NNP 29007 7629 729 , , , 29007 7629 730 252 252 CD 29007 7629 731 -- -- : 29007 7629 732 Bohemian Bohemian NNP 29007 7629 733 , , , 29007 7629 734 246 246 CD 29007 7629 735 -- -- : 29007 7629 736 custard custard NN 29007 7629 737 , , , 29007 7629 738 246 246 CD 29007 7629 739 -- -- : 29007 7629 740 Maraschino Maraschino NNP 29007 7629 741 , , , 29007 7629 742 254 254 CD 29007 7629 743 -- -- : 29007 7629 744 orange orange NNP 29007 7629 745 , , , 29007 7629 746 250 250 CD 29007 7629 747 -- -- : 29007 7629 748 pistachio pistachio NNP 29007 7629 749 , , , 29007 7629 750 255 255 CD 29007 7629 751 -- -- : 29007 7629 752 stone stone NN 29007 7629 753 , , , 29007 7629 754 253 253 CD 29007 7629 755 -- -- : 29007 7629 756 strawberry strawberry NNP 29007 7629 757 , , , 29007 7629 758 244 244 CD 29007 7629 759 -- -- : 29007 7629 760 vanilla vanilla NN 29007 7629 761 , , , 29007 7629 762 251 251 CD 29007 7629 763 Creams cream NNS 29007 7629 764 and and CC 29007 7629 765 jellies jelly NNS 29007 7629 766 , , , 29007 7629 767 243 243 CD 29007 7629 768 , , , 29007 7629 769 244 244 CD 29007 7629 770 -- -- : 29007 7629 771 to to TO 29007 7629 772 make make VB 29007 7629 773 , , , 29007 7629 774 244 244 CD 29007 7629 775 Crème Crème NNP 29007 7629 776 frite frite NN 29007 7629 777 , , , 29007 7629 778 156 156 CD 29007 7629 779 Croquant croquant NN 29007 7629 780 of of IN 29007 7629 781 oranges orange NNS 29007 7629 782 , , , 29007 7629 783 255 255 CD 29007 7629 784 Croustards Croustards NNPS 29007 7629 785 à à NN 29007 7629 786 la la NNP 29007 7629 787 Reine Reine NNP 29007 7629 788 , , , 29007 7629 789 97 97 CD 29007 7629 790 -- -- : 29007 7629 791 with with IN 29007 7629 792 mincemeat mincemeat NN 29007 7629 793 , , , 29007 7629 794 74 74 CD 29007 7629 795 Crust Crust NNP 29007 7629 796 , , , 29007 7629 797 economical economical JJ 29007 7629 798 short short NN 29007 7629 799 , , , 29007 7629 800 136 136 CD 29007 7629 801 -- -- : 29007 7629 802 flaky flaky JJ 29007 7629 803 , , , 29007 7629 804 137 137 CD 29007 7629 805 -- -- : 29007 7629 806 good good JJ 29007 7629 807 short short JJ 29007 7629 808 , , , 29007 7629 809 136 136 CD 29007 7629 810 -- -- : 29007 7629 811 plainer plainer NN 29007 7629 812 short short JJ 29007 7629 813 , , , 29007 7629 814 136 136 CD 29007 7629 815 Curried curry VBN 29007 7629 816 fish fish NN 29007 7629 817 , , , 29007 7629 818 113 113 CD 29007 7629 819 Curried curry VBN 29007 7629 820 rabbit rabbit NN 29007 7629 821 , , , 29007 7629 822 107 107 CD 29007 7629 823 Curry Curry NNP 29007 7629 824 , , , 29007 7629 825 rice rice NN 29007 7629 826 for for IN 29007 7629 827 a a DT 29007 7629 828 , , , 29007 7629 829 202 202 CD 29007 7629 830 Custard Custard NNP 29007 7629 831 , , , 29007 7629 832 arrowroot arrowroot NN 29007 7629 833 , , , 29007 7629 834 260 260 CD 29007 7629 835 -- -- : 29007 7629 836 boiled boil VBN 29007 7629 837 , , , 29007 7629 838 261 261 CD 29007 7629 839 -- -- : 29007 7629 840 cheap cheap JJ 29007 7629 841 , , , 29007 7629 842 260 260 CD 29007 7629 843 -- -- : 29007 7629 844 cream cream NN 29007 7629 845 , , , 29007 7629 846 246 246 CD 29007 7629 847 -- -- : 29007 7629 848 savoury savoury NN 29007 7629 849 , , , 29007 7629 850 207 207 CD 29007 7629 851 -- -- : 29007 7629 852 Welsh Welsh NNP 29007 7629 853 , , , 29007 7629 854 259 259 CD 29007 7629 855 Cutlets Cutlets NNPS 29007 7629 856 , , , 29007 7629 857 mutton mutton NNP 29007 7629 858 , , , 29007 7629 859 à à NNP 29007 7629 860 la la NNP 29007 7629 861 Macédoine Macédoine NNP 29007 7629 862 , , , 29007 7629 863 92 92 CD 29007 7629 864 -- -- : 29007 7629 865 -- -- : 29007 7629 866 à à LS 29007 7629 867 la la NNP 29007 7629 868 Milanaise Milanaise NNP 29007 7629 869 , , , 29007 7629 870 108 108 CD 29007 7629 871 -- -- : 29007 7629 872 -- -- : 29007 7629 873 à à LS 29007 7629 874 la la NNP 29007 7629 875 Rachel Rachel NNP 29007 7629 876 , , , 29007 7629 877 93 93 CD 29007 7629 878 -- -- : 29007 7629 879 veal veal NN 29007 7629 880 , , , 29007 7629 881 104 104 CD 29007 7629 882 -- -- : 29007 7629 883 -- -- : 29007 7629 884 à à LS 29007 7629 885 l'Italienne l'Italienne NNP 29007 7629 886 , , , 29007 7629 887 105 105 CD 29007 7629 888 -- -- : 29007 7629 889 -- -- : 29007 7629 890 à à LS 29007 7629 891 la la NNP 29007 7629 892 Talleyrand Talleyrand NNP 29007 7629 893 , , , 29007 7629 894 95 95 CD 29007 7629 895 -- -- : 29007 7629 896 -- -- : 29007 7629 897 with with IN 29007 7629 898 tomato tomato NNP 29007 7629 899 sauce sauce NN 29007 7629 900 , , , 29007 7629 901 102 102 CD 29007 7629 902 Domestic domestic JJ 29007 7629 903 economy economy NN 29007 7629 904 , , , 29007 7629 905 advantage advantage NN 29007 7629 906 of of IN 29007 7629 907 a a DT 29007 7629 908 knowledge knowledge NN 29007 7629 909 of of IN 29007 7629 910 , , , 29007 7629 911 to to IN 29007 7629 912 women woman NNS 29007 7629 913 , , , 29007 7629 914 1 1 CD 29007 7629 915 - - SYM 29007 7629 916 5 5 CD 29007 7629 917 Dripping dripping NN 29007 7629 918 , , , 29007 7629 919 291 291 CD 29007 7629 920 -- -- : 29007 7629 921 to to TO 29007 7629 922 clarify clarify VB 29007 7629 923 , , , 29007 7629 924 290 290 CD 29007 7629 925 Duck Duck NNP 29007 7629 926 , , , 29007 7629 927 roast roast NN 29007 7629 928 , , , 29007 7629 929 33 33 CD 29007 7629 930 -- -- : 29007 7629 931 wild wild JJ 29007 7629 932 , , , 29007 7629 933 37 37 CD 29007 7629 934 Ducklings duckling NNS 29007 7629 935 , , , 29007 7629 936 34 34 CD 29007 7629 937 Eels eel NNS 29007 7629 938 , , , 29007 7629 939 stewed stew VBD 29007 7629 940 , , , 29007 7629 941 132 132 CD 29007 7629 942 Egg Egg NNP 29007 7629 943 croustards croustard NNS 29007 7629 944 , , , 29007 7629 945 78 78 CD 29007 7629 946 Eggs Eggs NNP 29007 7629 947 and and CC 29007 7629 948 anchovy anchovy NN 29007 7629 949 , , , 29007 7629 950 79 79 CD 29007 7629 951 -- -- : 29007 7629 952 boiled boil VBN 29007 7629 953 , , , 29007 7629 954 70 70 CD 29007 7629 955 -- -- : 29007 7629 956 buttered butter VBD 29007 7629 957 , , , 29007 7629 958 78 78 CD 29007 7629 959 -- -- : 29007 7629 960 in in IN 29007 7629 961 cases case NNS 29007 7629 962 , , , 29007 7629 963 79 79 CD 29007 7629 964 -- -- : 29007 7629 965 poached poached JJ 29007 7629 966 , , , 29007 7629 967 71 71 CD 29007 7629 968 -- -- : 29007 7629 969 scalloped scallop VBN 29007 7629 970 , , , 29007 7629 971 77 77 CD 29007 7629 972 -- -- : 29007 7629 973 sur sur NNP 29007 7629 974 le le NNP 29007 7629 975 plat plat NNP 29007 7629 976 , , , 29007 7629 977 77 77 CD 29007 7629 978 Entrées Entrées NNP 29007 7629 979 , , , 29007 7629 980 92 92 CD 29007 7629 981 Epigrammes epigramme NNS 29007 7629 982 , , , 29007 7629 983 93 93 CD 29007 7629 984 Fat fat NN 29007 7629 985 , , , 29007 7629 986 cooked cooked JJ 29007 7629 987 or or CC 29007 7629 988 uncooked uncooked JJ 29007 7629 989 , , , 29007 7629 990 291 291 CD 29007 7629 991 -- -- : 29007 7629 992 rendering render VBG 29007 7629 993 down down RP 29007 7629 994 , , , 29007 7629 995 289 289 CD 29007 7629 996 -- -- : 29007 7629 997 skimmings skimming NNS 29007 7629 998 from from IN 29007 7629 999 the the DT 29007 7629 1000 stock stock NN 29007 7629 1001 - - HYPH 29007 7629 1002 pot pot NN 29007 7629 1003 , , , 29007 7629 1004 291 291 CD 29007 7629 1005 Fish fish NN 29007 7629 1006 , , , 29007 7629 1007 baked bake VBD 29007 7629 1008 , , , 29007 7629 1009 112 112 CD 29007 7629 1010 -- -- : 29007 7629 1011 cookery cookery NN 29007 7629 1012 , , , 29007 7629 1013 111 111 CD 29007 7629 1014 -- -- : 29007 7629 1015 croquettes croquette NNS 29007 7629 1016 , , , 29007 7629 1017 124 124 CD 29007 7629 1018 -- -- : 29007 7629 1019 curried curry VBN 29007 7629 1020 , , , 29007 7629 1021 113 113 CD 29007 7629 1022 -- -- : 29007 7629 1023 fried fry VBN 29007 7629 1024 , , , 29007 7629 1025 112 112 CD 29007 7629 1026 -- -- : 29007 7629 1027 pudding pudding NN 29007 7629 1028 , , , 29007 7629 1029 125 125 CD 29007 7629 1030 -- -- : 29007 7629 1031 to to TO 29007 7629 1032 boil boil VB 29007 7629 1033 , , , 29007 7629 1034 111 111 CD 29007 7629 1035 Floating float VBG 29007 7629 1036 island island NN 29007 7629 1037 , , , 29007 7629 1038 254 254 CD 29007 7629 1039 Foie Foie NNP 29007 7629 1040 gras gra NNS 29007 7629 1041 , , , 29007 7629 1042 imitation imitation NN 29007 7629 1043 , , , 29007 7629 1044 294 294 CD 29007 7629 1045 Food Food NNP 29007 7629 1046 and and CC 29007 7629 1047 diet diet NN 29007 7629 1048 , , , 29007 7629 1049 9 9 CD 29007 7629 1050 Foods Foods NNPS 29007 7629 1051 , , , 29007 7629 1052 table table NN 29007 7629 1053 of of IN 29007 7629 1054 , , , 29007 7629 1055 8 8 CD 29007 7629 1056 Forcemeat forcemeat NN 29007 7629 1057 balls ball NNS 29007 7629 1058 , , , 29007 7629 1059 294 294 CD 29007 7629 1060 Forcemeats forcemeat NNS 29007 7629 1061 , , , 29007 7629 1062 293 293 CD 29007 7629 1063 Fowl fowl NN 29007 7629 1064 , , , 29007 7629 1065 boiled boil VBN 29007 7629 1066 , , , 29007 7629 1067 38 38 CD 29007 7629 1068 -- -- : 29007 7629 1069 galantine galantine NN 29007 7629 1070 of of IN 29007 7629 1071 , , , 29007 7629 1072 277 277 CD 29007 7629 1073 -- -- : 29007 7629 1074 mayonnaise mayonnaise NN 29007 7629 1075 of of IN 29007 7629 1076 , , , 29007 7629 1077 104 104 CD 29007 7629 1078 -- -- : 29007 7629 1079 roast roast NN 29007 7629 1080 , , , 29007 7629 1081 38 38 CD 29007 7629 1082 Fragments fragment NNS 29007 7629 1083 , , , 29007 7629 1084 how how WRB 29007 7629 1085 to to TO 29007 7629 1086 use use VB 29007 7629 1087 up up RP 29007 7629 1088 , , , 29007 7629 1089 291 291 CD 29007 7629 1090 Fried fried JJ 29007 7629 1091 parsley parsley NN 29007 7629 1092 , , , 29007 7629 1093 289 289 CD 29007 7629 1094 Fritters fritter NNS 29007 7629 1095 , , , 29007 7629 1096 87 87 CD 29007 7629 1097 -- -- : 29007 7629 1098 batter batter VBP 29007 7629 1099 for for IN 29007 7629 1100 ( ( -LRB- 29007 7629 1101 Kromesky Kromesky NNP 29007 7629 1102 ) ) -RRB- 29007 7629 1103 , , , 29007 7629 1104 266 266 CD 29007 7629 1105 Frying fry VBG 29007 7629 1106 , , , 29007 7629 1107 dry dry JJ 29007 7629 1108 , , , 29007 7629 1109 26 26 CD 29007 7629 1110 -- -- : 29007 7629 1111 French French NNP 29007 7629 1112 , , , 29007 7629 1113 or or CC 29007 7629 1114 wet wet JJ 29007 7629 1115 , , , 29007 7629 1116 24 24 CD 29007 7629 1117 , , , 29007 7629 1118 25 25 CD 29007 7629 1119 -- -- : 29007 7629 1120 rules rule NNS 29007 7629 1121 for for IN 29007 7629 1122 , , , 29007 7629 1123 24 24 CD 29007 7629 1124 Galettes galette NNS 29007 7629 1125 , , , 29007 7629 1126 242 242 CD 29007 7629 1127 Game Game NNP 29007 7629 1128 , , , 29007 7629 1129 rissoles rissole NNS 29007 7629 1130 of of IN 29007 7629 1131 , , , 29007 7629 1132 109 109 CD 29007 7629 1133 Gâteau Gâteau NNP 29007 7629 1134 aux aux JJ 29007 7629 1135 pommes pommes NN 29007 7629 1136 , , , 29007 7629 1137 251 251 CD 29007 7629 1138 -- -- : 29007 7629 1139 de de FW 29007 7629 1140 cerise cerise NNP 29007 7629 1141 , , , 29007 7629 1142 157 157 CD 29007 7629 1143 Genoise Genoise NNP 29007 7629 1144 iced iced JJ 29007 7629 1145 cakes cake NNS 29007 7629 1146 , , , 29007 7629 1147 145 145 CD 29007 7629 1148 -- -- : 29007 7629 1149 pastry pastry NN 29007 7629 1150 , , , 29007 7629 1151 144 144 CD 29007 7629 1152 -- -- : 29007 7629 1153 preserve preserve VBP 29007 7629 1154 cakes cake NNS 29007 7629 1155 , , , 29007 7629 1156 145 145 CD 29007 7629 1157 -- -- : 29007 7629 1158 sandwiches sandwich NNS 29007 7629 1159 , , , 29007 7629 1160 144 144 CD 29007 7629 1161 Gingerbread Gingerbread NNP 29007 7629 1162 , , , 29007 7629 1163 235 235 CD 29007 7629 1164 Goose Goose NNP 29007 7629 1165 , , , 29007 7629 1166 mock mock NN 29007 7629 1167 , , , 29007 7629 1168 45 45 CD 29007 7629 1169 , , , 29007 7629 1170 46 46 CD 29007 7629 1171 -- -- : 29007 7629 1172 roast roast NN 29007 7629 1173 , , , 29007 7629 1174 32 32 CD 29007 7629 1175 Gooseberry Gooseberry NNP 29007 7629 1176 fool fool NN 29007 7629 1177 , , , 29007 7629 1178 180 180 CD 29007 7629 1179 -- -- : 29007 7629 1180 turnovers turnover NNS 29007 7629 1181 , , , 29007 7629 1182 148 148 CD 29007 7629 1183 Green green JJ 29007 7629 1184 peas pea NNS 29007 7629 1185 , , , 29007 7629 1186 192 192 CD 29007 7629 1187 Grilling grill VBG 29007 7629 1188 , , , 29007 7629 1189 rules rule NNS 29007 7629 1190 for for IN 29007 7629 1191 , , , 29007 7629 1192 27 27 CD 29007 7629 1193 Grouse Grouse NNP 29007 7629 1194 , , , 29007 7629 1195 38 38 CD 29007 7629 1196 Gruel Gruel NNP 29007 7629 1197 , , , 29007 7629 1198 274 274 CD 29007 7629 1199 Gurnets gurnet NNS 29007 7629 1200 , , , 29007 7629 1201 baked bake VBD 29007 7629 1202 , , , 29007 7629 1203 131 131 CD 29007 7629 1204 Haddock Haddock NNP 29007 7629 1205 , , , 29007 7629 1206 113 113 CD 29007 7629 1207 -- -- : 29007 7629 1208 broiled broil VBN 29007 7629 1209 , , , 29007 7629 1210 dried dry VBN 29007 7629 1211 , , , 29007 7629 1212 80 80 CD 29007 7629 1213 -- -- : 29007 7629 1214 stuffed stuff VBN 29007 7629 1215 , , , 29007 7629 1216 120 120 CD 29007 7629 1217 Hake Hake NNP 29007 7629 1218 , , , 29007 7629 1219 116 116 CD 29007 7629 1220 Halibut Halibut NNP 29007 7629 1221 , , , 29007 7629 1222 125 125 CD 29007 7629 1223 Ham Ham NNP 29007 7629 1224 , , , 29007 7629 1225 how how WRB 29007 7629 1226 to to TO 29007 7629 1227 cook cook VB 29007 7629 1228 a a DT 29007 7629 1229 , , , 29007 7629 1230 30 30 CD 29007 7629 1231 Hare Hare NNP 29007 7629 1232 , , , 29007 7629 1233 jugged jug VBD 29007 7629 1234 , , , 29007 7629 1235 35 35 CD 29007 7629 1236 -- -- : 29007 7629 1237 mock mock JJ 29007 7629 1238 , , , 29007 7629 1239 42 42 CD 29007 7629 1240 -- -- : 29007 7629 1241 roast roast NN 29007 7629 1242 , , , 29007 7629 1243 34 34 CD 29007 7629 1244 Haricot Haricot NNP 29007 7629 1245 mutton mutton NN 29007 7629 1246 , , , 29007 7629 1247 42 42 CD 29007 7629 1248 Hash Hash NNP 29007 7629 1249 , , , 29007 7629 1250 84 84 CD 29007 7629 1251 Herrings herring NNS 29007 7629 1252 , , , 29007 7629 1253 baked bake VBD 29007 7629 1254 , , , 29007 7629 1255 114 114 CD 29007 7629 1256 -- -- : 29007 7629 1257 -- -- : 29007 7629 1258 in in IN 29007 7629 1259 vinegar vinegar NN 29007 7629 1260 , , , 29007 7629 1261 115 115 CD 29007 7629 1262 -- -- : 29007 7629 1263 red red JJ 29007 7629 1264 , , , 29007 7629 1265 80 80 CD 29007 7629 1266 Housekeepers housekeeper NNS 29007 7629 1267 , , , 29007 7629 1268 hints hint NNS 29007 7629 1269 to to IN 29007 7629 1270 young young JJ 29007 7629 1271 , , , 29007 7629 1272 6 6 CD 29007 7629 1273 Imitation Imitation NNP 29007 7629 1274 foie foie NNS 29007 7629 1275 - - HYPH 29007 7629 1276 gras gra NNS 29007 7629 1277 , , , 29007 7629 1278 294 294 CD 29007 7629 1279 Invalid invalid JJ 29007 7629 1280 cookery cookery NN 29007 7629 1281 , , , 29007 7629 1282 268 268 CD 29007 7629 1283 -- -- : 29007 7629 1284 soup soup NN 29007 7629 1285 , , , 29007 7629 1286 274 274 CD 29007 7629 1287 Invalids Invalids NNPS 29007 7629 1288 , , , 29007 7629 1289 dishes dish NNS 29007 7629 1290 suitable suitable JJ 29007 7629 1291 for for IN 29007 7629 1292 , , , 29007 7629 1293 276 276 CD 29007 7629 1294 Irish irish JJ 29007 7629 1295 stew stew NN 29007 7629 1296 , , , 29007 7629 1297 50 50 CD 29007 7629 1298 Jam Jam NNP 29007 7629 1299 , , , 29007 7629 1300 black black JJ 29007 7629 1301 currant currant NN 29007 7629 1302 , , , 29007 7629 1303 296 296 CD 29007 7629 1304 -- -- : 29007 7629 1305 damson damson NNP 29007 7629 1306 , , , 29007 7629 1307 296 296 CD 29007 7629 1308 -- -- : 29007 7629 1309 raspberry raspberry NNP 29007 7629 1310 , , , 29007 7629 1311 295 295 CD 29007 7629 1312 -- -- : 29007 7629 1313 red red NNP 29007 7629 1314 gooseberry gooseberry NN 29007 7629 1315 , , , 29007 7629 1316 296 296 CD 29007 7629 1317 -- -- : 29007 7629 1318 rhubarb rhubarb NNP 29007 7629 1319 , , , 29007 7629 1320 295 295 CD 29007 7629 1321 -- -- : 29007 7629 1322 strawberry strawberry NNP 29007 7629 1323 , , , 29007 7629 1324 295 295 CD 29007 7629 1325 Jaunemange Jaunemange NNP 29007 7629 1326 , , , 29007 7629 1327 157 157 CD 29007 7629 1328 Jelly Jelly NNP 29007 7629 1329 , , , 29007 7629 1330 aspic aspic NN 29007 7629 1331 , , , 29007 7629 1332 248 248 CD 29007 7629 1333 -- -- : 29007 7629 1334 claret claret NN 29007 7629 1335 , , , 29007 7629 1336 249 249 CD 29007 7629 1337 -- -- : 29007 7629 1338 orange orange NN 29007 7629 1339 , , , 29007 7629 1340 249 249 CD 29007 7629 1341 -- -- : 29007 7629 1342 pineapple pineapple NN 29007 7629 1343 , , , 29007 7629 1344 248 248 CD 29007 7629 1345 -- -- : 29007 7629 1346 strawberry strawberry NNP 29007 7629 1347 , , , 29007 7629 1348 250 250 CD 29007 7629 1349 -- -- : 29007 7629 1350 wine wine NN 29007 7629 1351 , , , 29007 7629 1352 247 247 CD 29007 7629 1353 Jellies Jellies NNPS 29007 7629 1354 , , , 29007 7629 1355 213 213 CD 29007 7629 1356 , , , 29007 7629 1357 244 244 CD 29007 7629 1358 -- -- : 29007 7629 1359 to to TO 29007 7629 1360 clear clear VB 29007 7629 1361 , , , 29007 7629 1362 243 243 CD 29007 7629 1363 Joints joint NNS 29007 7629 1364 , , , 29007 7629 1365 28 28 CD 29007 7629 1366 , , , 29007 7629 1367 31 31 CD 29007 7629 1368 Kedgeree Kedgeree NNP 29007 7629 1369 , , , 29007 7629 1370 114 114 CD 29007 7629 1371 Kidneys Kidneys NNPS 29007 7629 1372 , , , 29007 7629 1373 à à NNP 29007 7629 1374 la la NNP 29007 7629 1375 Tartare Tartare NNP 29007 7629 1376 , , , 29007 7629 1377 73 73 CD 29007 7629 1378 -- -- : 29007 7629 1379 and and CC 29007 7629 1380 mushrooms mushroom NNS 29007 7629 1381 , , , 29007 7629 1382 107 107 CD 29007 7629 1383 -- -- : 29007 7629 1384 fried fry VBN 29007 7629 1385 , , , 29007 7629 1386 71 71 CD 29007 7629 1387 -- -- : 29007 7629 1388 stewed stew VBD 29007 7629 1389 , , , 29007 7629 1390 72 72 CD 29007 7629 1391 -- -- : 29007 7629 1392 stuffed stuff VBN 29007 7629 1393 , , , 29007 7629 1394 72 72 CD 29007 7629 1395 -- -- : 29007 7629 1396 toasted toast VBD 29007 7629 1397 , , , 29007 7629 1398 71 71 CD 29007 7629 1399 Lamb Lamb NNP 29007 7629 1400 , , , 29007 7629 1401 fore fore NN 29007 7629 1402 quarter quarter NN 29007 7629 1403 of of IN 29007 7629 1404 , , , 29007 7629 1405 29 29 CD 29007 7629 1406 -- -- : 29007 7629 1407 leg leg NN 29007 7629 1408 of of IN 29007 7629 1409 , , , 29007 7629 1410 29 29 CD 29007 7629 1411 -- -- : 29007 7629 1412 loin loin NNP 29007 7629 1413 , , , 29007 7629 1414 saddle saddle NNP 29007 7629 1415 , , , 29007 7629 1416 and and CC 29007 7629 1417 shoulder shoulder NN 29007 7629 1418 of of IN 29007 7629 1419 , , , 29007 7629 1420 29 29 CD 29007 7629 1421 Lemonade Lemonade NNP 29007 7629 1422 , , , 29007 7629 1423 271 271 CD 29007 7629 1424 Lemon Lemon NNP 29007 7629 1425 sponge sponge NN 29007 7629 1426 , , , 29007 7629 1427 253 253 CD 29007 7629 1428 Ling Ling NNP 29007 7629 1429 , , , 29007 7629 1430 116 116 CD 29007 7629 1431 Linseed linseed NN 29007 7629 1432 tea tea NN 29007 7629 1433 , , , 29007 7629 1434 275 275 CD 29007 7629 1435 Liver Liver NNP 29007 7629 1436 and and CC 29007 7629 1437 bacon bacon NN 29007 7629 1438 , , , 29007 7629 1439 44 44 CD 29007 7629 1440 Lobster lobster NN 29007 7629 1441 cutlets cutlet NNS 29007 7629 1442 , , , 29007 7629 1443 128 128 CD 29007 7629 1444 -- -- : 29007 7629 1445 -- -- : 29007 7629 1446 in in IN 29007 7629 1447 aspic aspic NNP 29007 7629 1448 , , , 29007 7629 1449 129 129 CD 29007 7629 1450 -- -- : 29007 7629 1451 miroton miroton NNP 29007 7629 1452 of of IN 29007 7629 1453 , , , 29007 7629 1454 278 278 CD 29007 7629 1455 Macaroni Macaroni NNP 29007 7629 1456 and and CC 29007 7629 1457 cheese cheese NN 29007 7629 1458 , , , 29007 7629 1459 285 285 CD 29007 7629 1460 -- -- : 29007 7629 1461 stewed stew VBD 29007 7629 1462 in in IN 29007 7629 1463 milk milk NN 29007 7629 1464 , , , 29007 7629 1465 285 285 CD 29007 7629 1466 -- -- : 29007 7629 1467 -- -- : 29007 7629 1468 -- -- : 29007 7629 1469 stock stock NN 29007 7629 1470 , , , 29007 7629 1471 286 286 CD 29007 7629 1472 Macédoine macédoine NN 29007 7629 1473 of of IN 29007 7629 1474 vegetables vegetable NNS 29007 7629 1475 , , , 29007 7629 1476 289 289 CD 29007 7629 1477 Mackerel Mackerel NNP 29007 7629 1478 à à CD 29007 7629 1479 la la DT 29007 7629 1480 Normande Normande NNP 29007 7629 1481 , , , 29007 7629 1482 119 119 CD 29007 7629 1483 Mayonnaise Mayonnaise NNP 29007 7629 1484 of of IN 29007 7629 1485 fowl fowl NN 29007 7629 1486 , , , 29007 7629 1487 104 104 CD 29007 7629 1488 -- -- : 29007 7629 1489 -- -- : 29007 7629 1490 salmon salmon NN 29007 7629 1491 , , , 29007 7629 1492 279 279 CD 29007 7629 1493 Meat Meat NNP 29007 7629 1494 , , , 29007 7629 1495 pickle pickle VB 29007 7629 1496 for for IN 29007 7629 1497 , , , 29007 7629 1498 289 289 CD 29007 7629 1499 -- -- : 29007 7629 1500 scraps scrap NNS 29007 7629 1501 of of IN 29007 7629 1502 , , , 29007 7629 1503 291 291 CD 29007 7629 1504 Menus menu NNS 29007 7629 1505 , , , 29007 7629 1506 297 297 CD 29007 7629 1507 - - SYM 29007 7629 1508 307 307 CD 29007 7629 1509 Milk milk NN 29007 7629 1510 rolls roll NNS 29007 7629 1511 , , , 29007 7629 1512 229 229 CD 29007 7629 1513 Mince mince NN 29007 7629 1514 à à NNP 29007 7629 1515 la la NNP 29007 7629 1516 Reine Reine NNP 29007 7629 1517 , , , 29007 7629 1518 74 74 CD 29007 7629 1519 -- -- : 29007 7629 1520 ( ( -LRB- 29007 7629 1521 with with IN 29007 7629 1522 eggs egg NNS 29007 7629 1523 ) ) -RRB- 29007 7629 1524 , , , 29007 7629 1525 85 85 CD 29007 7629 1526 -- -- : 29007 7629 1527 pies pie NNS 29007 7629 1528 , , , 29007 7629 1529 139 139 CD 29007 7629 1530 Minced mince VBN 29007 7629 1531 meat meat NN 29007 7629 1532 , , , 29007 7629 1533 84 84 CD 29007 7629 1534 Mincemeat Mincemeat NNP 29007 7629 1535 , , , 29007 7629 1536 139 139 CD 29007 7629 1537 Miscellaneous miscellaneous JJ 29007 7629 1538 dishes dish NNS 29007 7629 1539 , , , 29007 7629 1540 283 283 CD 29007 7629 1541 Mock Mock NNP 29007 7629 1542 goose goose NN 29007 7629 1543 , , , 29007 7629 1544 or or CC 29007 7629 1545 pig pig NNP 29007 7629 1546 's 's POS 29007 7629 1547 fry fry NN 29007 7629 1548 , , , 29007 7629 1549 45 45 CD 29007 7629 1550 , , , 29007 7629 1551 46 46 CD 29007 7629 1552 -- -- : 29007 7629 1553 hare hare NNP 29007 7629 1554 , , , 29007 7629 1555 42 42 CD 29007 7629 1556 Mullets mullet NNS 29007 7629 1557 , , , 29007 7629 1558 red red NN 29007 7629 1559 , , , 29007 7629 1560 à à NNP 29007 7629 1561 la la NNP 29007 7629 1562 Genoise Genoise NNP 29007 7629 1563 , , , 29007 7629 1564 126 126 CD 29007 7629 1565 -- -- : 29007 7629 1566 -- -- : 29007 7629 1567 à à LS 29007 7629 1568 l'Italienne l'Italienne NNP 29007 7629 1569 , , , 29007 7629 1570 125 125 CD 29007 7629 1571 -- -- : 29007 7629 1572 -- -- : 29007 7629 1573 in in IN 29007 7629 1574 cases case NNS 29007 7629 1575 , , , 29007 7629 1576 126 126 CD 29007 7629 1577 Mushroom mushroom NN 29007 7629 1578 pie pie NN 29007 7629 1579 , , , 29007 7629 1580 140 140 CD 29007 7629 1581 Mushrooms Mushrooms NNPS 29007 7629 1582 , , , 29007 7629 1583 197 197 CD 29007 7629 1584 -- -- : 29007 7629 1585 boiled boil VBN 29007 7629 1586 , , , 29007 7629 1587 79 79 CD 29007 7629 1588 -- -- : 29007 7629 1589 stewed stew VBD 29007 7629 1590 , , , 29007 7629 1591 198 198 CD 29007 7629 1592 Mutton Mutton NNP 29007 7629 1593 cutlets cutlet VBZ 29007 7629 1594 à à NNP 29007 7629 1595 la la NNP 29007 7629 1596 Macédoine Macédoine NNP 29007 7629 1597 , , , 29007 7629 1598 92 92 CD 29007 7629 1599 -- -- : 29007 7629 1600 -- -- : 29007 7629 1601 à à LS 29007 7629 1602 la la NNP 29007 7629 1603 Rachel Rachel NNP 29007 7629 1604 , , , 29007 7629 1605 93 93 CD 29007 7629 1606 -- -- : 29007 7629 1607 leg leg NN 29007 7629 1608 of of IN 29007 7629 1609 , , , 29007 7629 1610 28 28 CD 29007 7629 1611 -- -- : 29007 7629 1612 neck neck NN 29007 7629 1613 of of IN 29007 7629 1614 , , , 29007 7629 1615 29 29 CD 29007 7629 1616 -- -- : 29007 7629 1617 saddle saddle NN 29007 7629 1618 of of IN 29007 7629 1619 , , , 29007 7629 1620 29 29 CD 29007 7629 1621 -- -- : 29007 7629 1622 shoulder shoulder NN 29007 7629 1623 of of IN 29007 7629 1624 , , , 29007 7629 1625 29 29 CD 29007 7629 1626 -- -- : 29007 7629 1627 -- -- : 29007 7629 1628 boned bone VBN 29007 7629 1629 , , , 29007 7629 1630 stuffed stuff VBN 29007 7629 1631 , , , 29007 7629 1632 and and CC 29007 7629 1633 rolled roll VBD 29007 7629 1634 , , , 29007 7629 1635 48 48 CD 29007 7629 1636 Norfolk Norfolk NNP 29007 7629 1637 dumpling dumpling NN 29007 7629 1638 , , , 29007 7629 1639 167 167 CD 29007 7629 1640 Oatmeal Oatmeal NNP 29007 7629 1641 porridge porridge NN 29007 7629 1642 , , , 29007 7629 1643 69 69 CD 29007 7629 1644 Odds Odds NNPS 29007 7629 1645 and and CC 29007 7629 1646 ends end NNS 29007 7629 1647 , , , 29007 7629 1648 288 288 CD 29007 7629 1649 Omelet Omelet NNP 29007 7629 1650 , , , 29007 7629 1651 savoury savoury NN 29007 7629 1652 , , , 29007 7629 1653 a a DT 29007 7629 1654 small small JJ 29007 7629 1655 , , , 29007 7629 1656 267 267 CD 29007 7629 1657 -- -- : 29007 7629 1658 soufflée soufflée JJ 29007 7629 1659 , , , 29007 7629 1660 265 265 CD 29007 7629 1661 -- -- : 29007 7629 1662 -- -- : 29007 7629 1663 savoury savoury NNP 29007 7629 1664 , , , 29007 7629 1665 266 266 CD 29007 7629 1666 Omelets Omelets NNPS 29007 7629 1667 , , , 29007 7629 1668 263 263 CD 29007 7629 1669 , , , 29007 7629 1670 264 264 CD 29007 7629 1671 Onions Onions NNPS 29007 7629 1672 , , , 29007 7629 1673 Spanish Spanish NNP 29007 7629 1674 , , , 29007 7629 1675 195 195 CD 29007 7629 1676 Orangeade Orangeade NNP 29007 7629 1677 , , , 29007 7629 1678 272 272 CD 29007 7629 1679 Ox ox JJ 29007 7629 1680 - - HYPH 29007 7629 1681 cheek cheek NNP 29007 7629 1682 , , , 29007 7629 1683 stewed stew VBD 29007 7629 1684 , , , 29007 7629 1685 41 41 CD 29007 7629 1686 Ox ox JJ 29007 7629 1687 - - HYPH 29007 7629 1688 tongue tongue NN 29007 7629 1689 , , , 29007 7629 1690 277 277 CD 29007 7629 1691 Oyster Oyster NNP 29007 7629 1692 patties patty NNS 29007 7629 1693 , , , 29007 7629 1694 118 118 CD 29007 7629 1695 Oysters Oysters NNPS 29007 7629 1696 , , , 29007 7629 1697 scalloped scallop VBD 29007 7629 1698 , , , 29007 7629 1699 118 118 CD 29007 7629 1700 -- -- : 29007 7629 1701 -- -- : 29007 7629 1702 à à LS 29007 7629 1703 la la NNP 29007 7629 1704 Française Française NNP 29007 7629 1705 , , , 29007 7629 1706 119 119 CD 29007 7629 1707 Pancakes pancake NNS 29007 7629 1708 , , , 29007 7629 1709 179 179 CD 29007 7629 1710 Parsley Parsley NNP 29007 7629 1711 , , , 29007 7629 1712 fried fry VBN 29007 7629 1713 , , , 29007 7629 1714 289 289 CD 29007 7629 1715 Parsnips Parsnips NNPS 29007 7629 1716 , , , 29007 7629 1717 195 195 CD 29007 7629 1718 Partridges partridge NNS 29007 7629 1719 , , , 29007 7629 1720 37 37 CD 29007 7629 1721 -- -- : 29007 7629 1722 braised braise VBN 29007 7629 1723 , , , 29007 7629 1724 39 39 CD 29007 7629 1725 Pastry Pastry NNP 29007 7629 1726 , , , 29007 7629 1727 133 133 CD 29007 7629 1728 Patties Patties NNPS 29007 7629 1729 , , , 29007 7629 1730 86 86 CD 29007 7629 1731 -- -- : 29007 7629 1732 oyster oyster RB 29007 7629 1733 , , , 29007 7629 1734 118 118 CD 29007 7629 1735 -- -- : 29007 7629 1736 salsify salsify NN 29007 7629 1737 , , , 29007 7629 1738 200 200 CD 29007 7629 1739 Patty Patty NNP 29007 7629 1740 cases case NNS 29007 7629 1741 , , , 29007 7629 1742 135 135 CD 29007 7629 1743 Peaches Peaches NNPS 29007 7629 1744 , , , 29007 7629 1745 compote compote NN 29007 7629 1746 of of IN 29007 7629 1747 , , , 29007 7629 1748 252 252 CD 29007 7629 1749 Petit Petit NNP 29007 7629 1750 choux choux NN 29007 7629 1751 , , , 29007 7629 1752 149 149 CD 29007 7629 1753 Pheasant Pheasant NNP 29007 7629 1754 , , , 29007 7629 1755 roast roast NN 29007 7629 1756 , , , 29007 7629 1757 37 37 CD 29007 7629 1758 Pickle Pickle NNP 29007 7629 1759 for for IN 29007 7629 1760 meat meat NN 29007 7629 1761 , , , 29007 7629 1762 289 289 CD 29007 7629 1763 Pie Pie NNP 29007 7629 1764 , , , 29007 7629 1765 mushroom mushroom NN 29007 7629 1766 , , , 29007 7629 1767 140 140 CD 29007 7629 1768 -- -- : 29007 7629 1769 pigeon pigeon NN 29007 7629 1770 , , , 29007 7629 1771 141 141 CD 29007 7629 1772 -- -- : 29007 7629 1773 rabbit rabbit NN 29007 7629 1774 , , , 29007 7629 1775 139 139 CD 29007 7629 1776 -- -- : 29007 7629 1777 sea sea NN 29007 7629 1778 , , , 29007 7629 1779 50 50 CD 29007 7629 1780 -- -- : 29007 7629 1781 shepherd shepherd NNP 29007 7629 1782 's 's POS 29007 7629 1783 , , , 29007 7629 1784 86 86 CD 29007 7629 1785 -- -- : 29007 7629 1786 veal veal NN 29007 7629 1787 and and CC 29007 7629 1788 ham ham NN 29007 7629 1789 , , , 29007 7629 1790 141 141 CD 29007 7629 1791 Pigeons pigeon NNS 29007 7629 1792 stewed stew VBD 29007 7629 1793 à à NNP 29007 7629 1794 l'Italienne l'Italienne NNP 29007 7629 1795 , , , 29007 7629 1796 96 96 CD 29007 7629 1797 Pippins pippin NNS 29007 7629 1798 , , , 29007 7629 1799 stewed stew VBD 29007 7629 1800 Normandy Normandy NNP 29007 7629 1801 , , , 29007 7629 1802 287 287 CD 29007 7629 1803 Plaice Plaice NNP 29007 7629 1804 , , , 29007 7629 1805 113 113 CD 29007 7629 1806 , , , 29007 7629 1807 124 124 CD 29007 7629 1808 -- -- : 29007 7629 1809 fried fry VBN 29007 7629 1810 fillets fillet NNS 29007 7629 1811 of of IN 29007 7629 1812 , , , 29007 7629 1813 124 124 CD 29007 7629 1814 Podovies podovie NNS 29007 7629 1815 , , , 29007 7629 1816 110 110 CD 29007 7629 1817 Porridge Porridge NNP 29007 7629 1818 , , , 29007 7629 1819 hominy hominy NNP 29007 7629 1820 , , , 29007 7629 1821 188 188 CD 29007 7629 1822 -- -- : 29007 7629 1823 oatmeal oatmeal NN 29007 7629 1824 , , , 29007 7629 1825 69 69 CD 29007 7629 1826 -- -- : 29007 7629 1827 whole whole JJ 29007 7629 1828 - - HYPH 29007 7629 1829 meal meal NN 29007 7629 1830 , , , 29007 7629 1831 69 69 CD 29007 7629 1832 Potato potato JJ 29007 7629 1833 balls ball NNS 29007 7629 1834 , , , 29007 7629 1835 202 202 CD 29007 7629 1836 -- -- : 29007 7629 1837 croquettes croquette NNS 29007 7629 1838 , , , 29007 7629 1839 200 200 CD 29007 7629 1840 Potatoes Potatoes NNPS 29007 7629 1841 , , , 29007 7629 1842 baked bake VBD 29007 7629 1843 , , , 29007 7629 1844 192 192 CD 29007 7629 1845 -- -- : 29007 7629 1846 cold cold JJ 29007 7629 1847 , , , 29007 7629 1848 291 291 CD 29007 7629 1849 -- -- : 29007 7629 1850 flaked flake VBD 29007 7629 1851 , , , 29007 7629 1852 202 202 CD 29007 7629 1853 -- -- : 29007 7629 1854 fried fry VBN 29007 7629 1855 , , , 29007 7629 1856 198 198 CD 29007 7629 1857 -- -- : 29007 7629 1858 mashed mash VBD 29007 7629 1859 , , , 29007 7629 1860 201 201 CD 29007 7629 1861 -- -- : 29007 7629 1862 to to TO 29007 7629 1863 boil boil VB 29007 7629 1864 , , , 29007 7629 1865 190 190 CD 29007 7629 1866 -- -- : 29007 7629 1867 to to TO 29007 7629 1868 steam steam VB 29007 7629 1869 , , , 29007 7629 1870 191 191 CD 29007 7629 1871 -- -- : 29007 7629 1872 new new JJ 29007 7629 1873 , , , 29007 7629 1874 to to TO 29007 7629 1875 cook cook VB 29007 7629 1876 , , , 29007 7629 1877 191 191 CD 29007 7629 1878 Pork pork NN 29007 7629 1879 , , , 29007 7629 1880 chine chine NN 29007 7629 1881 of of IN 29007 7629 1882 , , , 29007 7629 1883 30 30 CD 29007 7629 1884 -- -- : 29007 7629 1885 hand hand NN 29007 7629 1886 of of IN 29007 7629 1887 , , , 29007 7629 1888 30 30 CD 29007 7629 1889 -- -- : 29007 7629 1890 leg leg NN 29007 7629 1891 of of IN 29007 7629 1892 , , , 29007 7629 1893 30 30 CD 29007 7629 1894 -- -- : 29007 7629 1895 spare spare JJ 29007 7629 1896 rib rib NN 29007 7629 1897 of of IN 29007 7629 1898 , , , 29007 7629 1899 30 30 CD 29007 7629 1900 -- -- : 29007 7629 1901 pickled pickle VBD 29007 7629 1902 , , , 29007 7629 1903 31 31 CD 29007 7629 1904 Poultry Poultry NNP 29007 7629 1905 and and CC 29007 7629 1906 game game NN 29007 7629 1907 , , , 29007 7629 1908 32 32 CD 29007 7629 1909 - - SYM 29007 7629 1910 39 39 CD 29007 7629 1911 Preserves Preserves NNPS 29007 7629 1912 , , , 29007 7629 1913 295 295 CD 29007 7629 1914 Prune Prune NNP 29007 7629 1915 drink drink NN 29007 7629 1916 , , , 29007 7629 1917 273 273 CD 29007 7629 1918 Pudding Pudding NNP 29007 7629 1919 , , , 29007 7629 1920 Albert Albert NNP 29007 7629 1921 , , , 29007 7629 1922 177 177 CD 29007 7629 1923 -- -- : 29007 7629 1924 apple apple NN 29007 7629 1925 , , , 29007 7629 1926 161 161 CD 29007 7629 1927 -- -- : 29007 7629 1928 -- -- : 29007 7629 1929 amber amber NN 29007 7629 1930 , , , 29007 7629 1931 160 160 CD 29007 7629 1932 -- -- : 29007 7629 1933 -- -- : 29007 7629 1934 charlotte charlotte NNP 29007 7629 1935 , , , 29007 7629 1936 158 158 CD 29007 7629 1937 -- -- : 29007 7629 1938 apricot apricot NNP 29007 7629 1939 , , , 29007 7629 1940 180 180 CD 29007 7629 1941 -- -- : 29007 7629 1942 arrowroot arrowroot NNP 29007 7629 1943 , , , 29007 7629 1944 272 272 CD 29007 7629 1945 -- -- : 29007 7629 1946 auntie auntie NNP 29007 7629 1947 's 's POS 29007 7629 1948 , , , 29007 7629 1949 165 165 CD 29007 7629 1950 -- -- : 29007 7629 1951 baked baked JJ 29007 7629 1952 lemon lemon NN 29007 7629 1953 , , , 29007 7629 1954 178 178 CD 29007 7629 1955 -- -- : 29007 7629 1956 -- -- : 29007 7629 1957 plum plum NN 29007 7629 1958 , , , 29007 7629 1959 181 181 CD 29007 7629 1960 -- -- : 29007 7629 1961 beef beef NN 29007 7629 1962 steak steak NN 29007 7629 1963 , , , 29007 7629 1964 152 152 CD 29007 7629 1965 -- -- : 29007 7629 1966 bread bread NN 29007 7629 1967 and and CC 29007 7629 1968 butter butter NN 29007 7629 1969 , , , 29007 7629 1970 171 171 CD 29007 7629 1971 -- -- : 29007 7629 1972 -- -- : 29007 7629 1973 cheese cheese NN 29007 7629 1974 , , , 29007 7629 1975 167 167 CD 29007 7629 1976 -- -- : 29007 7629 1977 -- -- : 29007 7629 1978 fruit fruit NN 29007 7629 1979 , , , 29007 7629 1980 173 173 CD 29007 7629 1981 -- -- : 29007 7629 1982 brown brown JJ 29007 7629 1983 bread bread NN 29007 7629 1984 , , , 29007 7629 1985 187 187 CD 29007 7629 1986 -- -- : 29007 7629 1987 cabinet cabinet NN 29007 7629 1988 , , , 29007 7629 1989 165 165 CD 29007 7629 1990 -- -- : 29007 7629 1991 -- -- : 29007 7629 1992 plain plain JJ 29007 7629 1993 cold cold JJ 29007 7629 1994 , , , 29007 7629 1995 185 185 CD 29007 7629 1996 -- -- : 29007 7629 1997 canary canary NN 29007 7629 1998 , , , 29007 7629 1999 164 164 CD 29007 7629 2000 -- -- : 29007 7629 2001 cheese cheese NN 29007 7629 2002 , , , 29007 7629 2003 284 284 CD 29007 7629 2004 -- -- : 29007 7629 2005 Christmas Christmas NNP 29007 7629 2006 , , , 29007 7629 2007 164 164 CD 29007 7629 2008 -- -- : 29007 7629 2009 cornflour cornflour NN 29007 7629 2010 , , , 29007 7629 2011 186 186 CD 29007 7629 2012 -- -- : 29007 7629 2013 curate curate NN 29007 7629 2014 's 's POS 29007 7629 2015 , , , 29007 7629 2016 164 164 CD 29007 7629 2017 -- -- : 29007 7629 2018 currant currant NN 29007 7629 2019 , , , 29007 7629 2020 185 185 CD 29007 7629 2021 -- -- : 29007 7629 2022 custard custard NN 29007 7629 2023 , , , 29007 7629 2024 170 170 CD 29007 7629 2025 -- -- : 29007 7629 2026 diplomatic diplomatic JJ 29007 7629 2027 , , , 29007 7629 2028 187 187 CD 29007 7629 2029 -- -- : 29007 7629 2030 economical economical JJ 29007 7629 2031 bread bread NN 29007 7629 2032 , , , 29007 7629 2033 184 184 CD 29007 7629 2034 -- -- : 29007 7629 2035 -- -- : 29007 7629 2036 fig fig NN 29007 7629 2037 , , , 29007 7629 2038 184 184 CD 29007 7629 2039 -- -- : 29007 7629 2040 -- -- : 29007 7629 2041 ginger ginger NN 29007 7629 2042 , , , 29007 7629 2043 184 184 CD 29007 7629 2044 -- -- : 29007 7629 2045 -- -- : 29007 7629 2046 lemon lemon NN 29007 7629 2047 , , , 29007 7629 2048 185 185 CD 29007 7629 2049 -- -- : 29007 7629 2050 Eastern Eastern NNP 29007 7629 2051 , , , 29007 7629 2052 176 176 CD 29007 7629 2053 -- -- : 29007 7629 2054 Ellen Ellen NNP 29007 7629 2055 's 's POS 29007 7629 2056 , , , 29007 7629 2057 173 173 CD 29007 7629 2058 -- -- : 29007 7629 2059 fig fig NN 29007 7629 2060 , , , 29007 7629 2061 172 172 CD 29007 7629 2062 -- -- : 29007 7629 2063 fun fun NN 29007 7629 2064 , , , 29007 7629 2065 169 169 CD 29007 7629 2066 -- -- : 29007 7629 2067 ginger ginger NN 29007 7629 2068 , , , 29007 7629 2069 171 171 CD 29007 7629 2070 -- -- : 29007 7629 2071 general general JJ 29007 7629 2072 satisfaction satisfaction NN 29007 7629 2073 , , , 29007 7629 2074 162 162 CD 29007 7629 2075 -- -- : 29007 7629 2076 gingerbread gingerbread NN 29007 7629 2077 , , , 29007 7629 2078 183 183 CD 29007 7629 2079 -- -- : 29007 7629 2080 good good JJ 29007 7629 2081 tapioca tapioca NN 29007 7629 2082 , , , 29007 7629 2083 174 174 CD 29007 7629 2084 -- -- : 29007 7629 2085 ground ground NN 29007 7629 2086 barley barley NN 29007 7629 2087 , , , 29007 7629 2088 176 176 CD 29007 7629 2089 -- -- : 29007 7629 2090 -- -- : 29007 7629 2091 rice rice NN 29007 7629 2092 , , , 29007 7629 2093 174 174 CD 29007 7629 2094 -- -- : 29007 7629 2095 hominy hominy JJ 29007 7629 2096 , , , 29007 7629 2097 189 189 CD 29007 7629 2098 -- -- : 29007 7629 2099 jam jam NNP 29007 7629 2100 roly roly NNP 29007 7629 2101 - - HYPH 29007 7629 2102 poly poly NNP 29007 7629 2103 , , , 29007 7629 2104 170 170 CD 29007 7629 2105 -- -- : 29007 7629 2106 lemon lemon NN 29007 7629 2107 , , , 29007 7629 2108 162 162 CD 29007 7629 2109 -- -- : 29007 7629 2110 light light JJ 29007 7629 2111 sultana sultana NN 29007 7629 2112 , , , 29007 7629 2113 169 169 CD 29007 7629 2114 -- -- : 29007 7629 2115 macaroni macaroni VBP 29007 7629 2116 , , , 29007 7629 2117 176 176 CD 29007 7629 2118 -- -- : 29007 7629 2119 Marlborough Marlborough NNP 29007 7629 2120 , , , 29007 7629 2121 163 163 CD 29007 7629 2122 -- -- : 29007 7629 2123 marmalade marmalade NN 29007 7629 2124 , , , 29007 7629 2125 162 162 CD 29007 7629 2126 -- -- : 29007 7629 2127 orange orange NN 29007 7629 2128 , , , 29007 7629 2129 155 155 CD 29007 7629 2130 -- -- : 29007 7629 2131 pearl pearl NNP 29007 7629 2132 barley barley NNP 29007 7629 2133 , , , 29007 7629 2134 178 178 CD 29007 7629 2135 -- -- : 29007 7629 2136 pease pease NN 29007 7629 2137 , , , 29007 7629 2138 188 188 CD 29007 7629 2139 -- -- : 29007 7629 2140 plum plum NN 29007 7629 2141 , , , 29007 7629 2142 182 182 CD 29007 7629 2143 -- -- : 29007 7629 2144 poor poor JJ 29007 7629 2145 knight knight NN 29007 7629 2146 's 's POS 29007 7629 2147 , , , 29007 7629 2148 180 180 CD 29007 7629 2149 -- -- : 29007 7629 2150 Queen Queen NNP 29007 7629 2151 Victoria Victoria NNP 29007 7629 2152 , , , 29007 7629 2153 154 154 CD 29007 7629 2154 -- -- : 29007 7629 2155 railway railway NN 29007 7629 2156 , , , 29007 7629 2157 179 179 CD 29007 7629 2158 -- -- : 29007 7629 2159 raspberry raspberry NNP 29007 7629 2160 , , , 29007 7629 2161 161 161 CD 29007 7629 2162 -- -- : 29007 7629 2163 ratafia ratafia NNP 29007 7629 2164 , , , 29007 7629 2165 175 175 CD 29007 7629 2166 -- -- : 29007 7629 2167 rice rice NN 29007 7629 2168 , , , 29007 7629 2169 168 168 CD 29007 7629 2170 -- -- : 29007 7629 2171 sago sago NNP 29007 7629 2172 , , , 29007 7629 2173 167 167 CD 29007 7629 2174 -- -- : 29007 7629 2175 scrap scrap NN 29007 7629 2176 , , , 29007 7629 2177 166 166 CD 29007 7629 2178 -- -- : 29007 7629 2179 semolina semolina NN 29007 7629 2180 , , , 29007 7629 2181 168 168 CD 29007 7629 2182 -- -- : 29007 7629 2183 snow snow NN 29007 7629 2184 , , , 29007 7629 2185 159 159 CD 29007 7629 2186 -- -- : 29007 7629 2187 spring spring NN 29007 7629 2188 , , , 29007 7629 2189 183 183 CD 29007 7629 2190 -- -- : 29007 7629 2191 stale stale JJ 29007 7629 2192 bread bread NN 29007 7629 2193 , , , 29007 7629 2194 181 181 CD 29007 7629 2195 -- -- : 29007 7629 2196 steamed steamed JJ 29007 7629 2197 rice rice NN 29007 7629 2198 , , , 29007 7629 2199 175 175 CD 29007 7629 2200 -- -- : 29007 7629 2201 -- -- : 29007 7629 2202 semolina semolina NN 29007 7629 2203 , , , 29007 7629 2204 177 177 CD 29007 7629 2205 -- -- : 29007 7629 2206 suet suet NN 29007 7629 2207 , , , 29007 7629 2208 153 153 CD 29007 7629 2209 -- -- : 29007 7629 2210 sultana sultana NNP 29007 7629 2211 , , , 29007 7629 2212 153 153 CD 29007 7629 2213 -- -- : 29007 7629 2214 sweet sweet JJ 29007 7629 2215 custard custard NN 29007 7629 2216 , , , 29007 7629 2217 170 170 CD 29007 7629 2218 -- -- : 29007 7629 2219 Swiss Swiss NNP 29007 7629 2220 , , , 29007 7629 2221 186 186 CD 29007 7629 2222 -- -- : 29007 7629 2223 -- -- : 29007 7629 2224 apple apple NN 29007 7629 2225 , , , 29007 7629 2226 168 168 CD 29007 7629 2227 -- -- : 29007 7629 2228 tapioca tapioca NNS 29007 7629 2229 , , , 29007 7629 2230 168 168 CD 29007 7629 2231 -- -- : 29007 7629 2232 treacle treacle NN 29007 7629 2233 , , , 29007 7629 2234 182 182 CD 29007 7629 2235 -- -- : 29007 7629 2236 -- -- : 29007 7629 2237 roly roly JJ 29007 7629 2238 - - HYPH 29007 7629 2239 poly poly JJ 29007 7629 2240 , , , 29007 7629 2241 170 170 CD 29007 7629 2242 -- -- : 29007 7629 2243 Viennoise Viennoise NNP 29007 7629 2244 , , , 29007 7629 2245 158 158 CD 29007 7629 2246 -- -- : 29007 7629 2247 welcome welcome VBP 29007 7629 2248 guest guest NN 29007 7629 2249 , , , 29007 7629 2250 156 156 CD 29007 7629 2251 -- -- : 29007 7629 2252 West West NNP 29007 7629 2253 of of IN 29007 7629 2254 England England NNP 29007 7629 2255 , , , 29007 7629 2256 178 178 CD 29007 7629 2257 -- -- : 29007 7629 2258 Windsor Windsor NNP 29007 7629 2259 , , , 29007 7629 2260 182 182 CD 29007 7629 2261 -- -- : 29007 7629 2262 Yorkshire yorkshire NN 29007 7629 2263 ( ( -LRB- 29007 7629 2264 or or CC 29007 7629 2265 batter batter NN 29007 7629 2266 ) ) -RRB- 29007 7629 2267 , , , 29007 7629 2268 163 163 CD 29007 7629 2269 Puddings pudding NNS 29007 7629 2270 , , , 29007 7629 2271 little little JJ 29007 7629 2272 batter batter NN 29007 7629 2273 , , , 29007 7629 2274 172 172 CD 29007 7629 2275 Puff puff JJ 29007 7629 2276 paste paste NN 29007 7629 2277 , , , 29007 7629 2278 134 134 CD 29007 7629 2279 -- -- : 29007 7629 2280 -- -- : 29007 7629 2281 rough rough JJ 29007 7629 2282 , , , 29007 7629 2283 137 137 CD 29007 7629 2284 Puffs Puffs NNPS 29007 7629 2285 , , , 29007 7629 2286 German german JJ 29007 7629 2287 , , , 29007 7629 2288 160 160 CD 29007 7629 2289 Quartern quartern JJ 29007 7629 2290 loaf loaf NN 29007 7629 2291 , , , 29007 7629 2292 a a DT 29007 7629 2293 , , , 29007 7629 2294 227 227 CD 29007 7629 2295 Quenelle Quenelle NNP 29007 7629 2296 forcemeat forcemeat NN 29007 7629 2297 , , , 29007 7629 2298 294 294 CD 29007 7629 2299 Quenelles quenelle NNS 29007 7629 2300 of of IN 29007 7629 2301 veal veal NN 29007 7629 2302 , , , 29007 7629 2303 92 92 CD 29007 7629 2304 Rabbit Rabbit NNP 29007 7629 2305 , , , 29007 7629 2306 boiled boil VBD 29007 7629 2307 , , , 29007 7629 2308 36 36 CD 29007 7629 2309 -- -- : 29007 7629 2310 curried curry VBN 29007 7629 2311 , , , 29007 7629 2312 107 107 CD 29007 7629 2313 -- -- : 29007 7629 2314 pie pie NN 29007 7629 2315 , , , 29007 7629 2316 139 139 CD 29007 7629 2317 -- -- : 29007 7629 2318 ragout ragout NN 29007 7629 2319 of of IN 29007 7629 2320 , , , 29007 7629 2321 36 36 CD 29007 7629 2322 -- -- : 29007 7629 2323 roast roast NN 29007 7629 2324 , , , 29007 7629 2325 35 35 CD 29007 7629 2326 -- -- : 29007 7629 2327 stewed stew VBD 29007 7629 2328 , , , 29007 7629 2329 36 36 CD 29007 7629 2330 Rabbits rabbit NNS 29007 7629 2331 à à NN 29007 7629 2332 la la DT 29007 7629 2333 Tartare Tartare NNP 29007 7629 2334 , , , 29007 7629 2335 96 96 CD 29007 7629 2336 Rhubarb rhubarb NN 29007 7629 2337 fool fool NN 29007 7629 2338 , , , 29007 7629 2339 166 166 CD 29007 7629 2340 Rice Rice NNP 29007 7629 2341 balls ball NNS 29007 7629 2342 , , , 29007 7629 2343 172 172 CD 29007 7629 2344 -- -- : 29007 7629 2345 bars bar NNS 29007 7629 2346 , , , 29007 7629 2347 154 154 CD 29007 7629 2348 -- -- : 29007 7629 2349 cakes cake NNS 29007 7629 2350 , , , 29007 7629 2351 155 155 CD 29007 7629 2352 -- -- : 29007 7629 2353 compote compote NN 29007 7629 2354 of of IN 29007 7629 2355 , , , 29007 7629 2356 153 153 CD 29007 7629 2357 -- -- : 29007 7629 2358 for for IN 29007 7629 2359 a a DT 29007 7629 2360 curry curry NN 29007 7629 2361 , , , 29007 7629 2362 202 202 CD 29007 7629 2363 -- -- : 29007 7629 2364 milk milk NN 29007 7629 2365 , , , 29007 7629 2366 273 273 CD 29007 7629 2367 -- -- : 29007 7629 2368 mould mould NN 29007 7629 2369 of of IN 29007 7629 2370 , , , 29007 7629 2371 167 167 CD 29007 7629 2372 -- -- : 29007 7629 2373 savoury savoury NNP 29007 7629 2374 , , , 29007 7629 2375 286 286 CD 29007 7629 2376 -- -- : 29007 7629 2377 stewed stew VBD 29007 7629 2378 with with IN 29007 7629 2379 cheese cheese NN 29007 7629 2380 , , , 29007 7629 2381 286 286 CD 29007 7629 2382 -- -- : 29007 7629 2383 water water NN 29007 7629 2384 , , , 29007 7629 2385 270 270 CD 29007 7629 2386 Rissoles rissole NNS 29007 7629 2387 , , , 29007 7629 2388 87 87 CD 29007 7629 2389 -- -- : 29007 7629 2390 of of IN 29007 7629 2391 game game NN 29007 7629 2392 , , , 29007 7629 2393 109 109 CD 29007 7629 2394 Roast Roast NNP 29007 7629 2395 , , , 29007 7629 2396 savoury savoury NNP 29007 7629 2397 , , , 29007 7629 2398 48 48 CD 29007 7629 2399 Roasting roasting NN 29007 7629 2400 , , , 29007 7629 2401 rules rule NNS 29007 7629 2402 for for IN 29007 7629 2403 , , , 29007 7629 2404 23 23 CD 29007 7629 2405 Sago Sago NNP 29007 7629 2406 gruel gruel NN 29007 7629 2407 , , , 29007 7629 2408 273 273 CD 29007 7629 2409 Salad Salad NNP 29007 7629 2410 , , , 29007 7629 2411 cauliflower cauliflower NN 29007 7629 2412 , , , 29007 7629 2413 281 281 CD 29007 7629 2414 -- -- : 29007 7629 2415 celery celery NN 29007 7629 2416 , , , 29007 7629 2417 280 280 CD 29007 7629 2418 -- -- : 29007 7629 2419 chicken chicken NN 29007 7629 2420 , , , 29007 7629 2421 279 279 CD 29007 7629 2422 -- -- : 29007 7629 2423 haricot haricot NNP 29007 7629 2424 , , , 29007 7629 2425 281 281 CD 29007 7629 2426 -- -- : 29007 7629 2427 lentil lentil NN 29007 7629 2428 , , , 29007 7629 2429 281 281 CD 29007 7629 2430 -- -- : 29007 7629 2431 lobster lobster NN 29007 7629 2432 , , , 29007 7629 2433 278 278 CD 29007 7629 2434 -- -- : 29007 7629 2435 mixed mixed JJ 29007 7629 2436 , , , 29007 7629 2437 282 282 CD 29007 7629 2438 -- -- : 29007 7629 2439 oyster oyster NN 29007 7629 2440 , , , 29007 7629 2441 280 280 CD 29007 7629 2442 -- -- : 29007 7629 2443 potato potato NN 29007 7629 2444 , , , 29007 7629 2445 281 281 CD 29007 7629 2446 -- -- : 29007 7629 2447 spring spring NN 29007 7629 2448 , , , 29007 7629 2449 282 282 CD 29007 7629 2450 -- -- : 29007 7629 2451 tomato tomato NNP 29007 7629 2452 , , , 29007 7629 2453 280 280 CD 29007 7629 2454 Sauces Sauces NNPS 29007 7629 2455 , , , 29007 7629 2456 53 53 CD 29007 7629 2457 -- -- : 29007 7629 2458 apple apple NN 29007 7629 2459 , , , 29007 7629 2460 No no UH 29007 7629 2461 . . . 29007 7630 1 1 1 CD 29007 7630 2 , , , 29007 7630 3 65 65 CD 29007 7630 4 -- -- : 29007 7630 5 -- -- : 29007 7630 6 No no UH 29007 7630 7 . . . 29007 7631 1 2 2 CD 29007 7631 2 , , , 29007 7631 3 66 66 CD 29007 7631 4 -- -- : 29007 7631 5 Béarnaise Béarnaise NNP 29007 7631 6 , , , 29007 7631 7 68 68 CD 29007 7631 8 -- -- : 29007 7631 9 Béchamel Béchamel NNP 29007 7631 10 , , , 29007 7631 11 57 57 CD 29007 7631 12 -- -- : 29007 7631 13 bread bread NN 29007 7631 14 , , , 29007 7631 15 62 62 CD 29007 7631 16 -- -- : 29007 7631 17 brown brown NNP 29007 7631 18 , , , 29007 7631 19 56 56 CD 29007 7631 20 -- -- : 29007 7631 21 celery celery NN 29007 7631 22 , , , 29007 7631 23 60 60 CD 29007 7631 24 -- -- : 29007 7631 25 economical economical JJ 29007 7631 26 family family NN 29007 7631 27 , , , 29007 7631 28 62 62 CD 29007 7631 29 -- -- : 29007 7631 30 egg egg NN 29007 7631 31 , , , 29007 7631 32 56 56 CD 29007 7631 33 -- -- : 29007 7631 34 French French NNP 29007 7631 35 , , , 29007 7631 36 60 60 CD 29007 7631 37 -- -- : 29007 7631 38 Genoise Genoise NNP 29007 7631 39 , , , 29007 7631 40 57 57 CD 29007 7631 41 -- -- : 29007 7631 42 German German NNP 29007 7631 43 , , , 29007 7631 44 64 64 CD 29007 7631 45 -- -- : 29007 7631 46 glaze glaze NN 29007 7631 47 , , , 29007 7631 48 67 67 CD 29007 7631 49 -- -- : 29007 7631 50 -- -- : 29007 7631 51 cheap cheap JJ 29007 7631 52 , , , 29007 7631 53 for for IN 29007 7631 54 meat meat NN 29007 7631 55 , , , 29007 7631 56 67 67 CD 29007 7631 57 -- -- : 29007 7631 58 gravy gravy NN 29007 7631 59 for for IN 29007 7631 60 made made JJ 29007 7631 61 dishes dish NNS 29007 7631 62 , , , 29007 7631 63 67 67 CD 29007 7631 64 -- -- : 29007 7631 65 Hollandaise Hollandaise NNP 29007 7631 66 , , , 29007 7631 67 58 58 CD 29007 7631 68 -- -- : 29007 7631 69 horse horse NN 29007 7631 70 - - HYPH 29007 7631 71 radish radish NN 29007 7631 72 , , , 29007 7631 73 66 66 CD 29007 7631 74 -- -- : 29007 7631 75 jam jam NNP 29007 7631 76 , , , 29007 7631 77 65 65 CD 29007 7631 78 -- -- : 29007 7631 79 lobster lobster NN 29007 7631 80 , , , 29007 7631 81 58 58 CD 29007 7631 82 , , , 29007 7631 83 59 59 CD 29007 7631 84 -- -- : 29007 7631 85 maître maître NNP 29007 7631 86 d'hôtel d'hôtel NNP 29007 7631 87 , , , 29007 7631 88 54 54 CD 29007 7631 89 -- -- : 29007 7631 90 mayonnaise mayonnaise NN 29007 7631 91 , , , 29007 7631 92 55 55 CD 29007 7631 93 -- -- : 29007 7631 94 melted melted JJ 29007 7631 95 butter butter NN 29007 7631 96 , , , 29007 7631 97 English English NNP 29007 7631 98 , , , 29007 7631 99 54 54 CD 29007 7631 100 -- -- : 29007 7631 101 mint mint NN 29007 7631 102 , , , 29007 7631 103 66 66 CD 29007 7631 104 -- -- : 29007 7631 105 onion onion NN 29007 7631 106 , , , 29007 7631 107 61 61 CD 29007 7631 108 -- -- : 29007 7631 109 oyster oyster NN 29007 7631 110 , , , 29007 7631 111 59 59 CD 29007 7631 112 -- -- : 29007 7631 113 piquante piquante JJ 29007 7631 114 , , , 29007 7631 115 63 63 CD 29007 7631 116 -- -- : 29007 7631 117 plain plain RB 29007 7631 118 white white JJ 29007 7631 119 , , , 29007 7631 120 54 54 CD 29007 7631 121 -- -- : 29007 7631 122 port port NN 29007 7631 123 wine wine NN 29007 7631 124 , , , 29007 7631 125 for for IN 29007 7631 126 wild wild JJ 29007 7631 127 duck duck NN 29007 7631 128 , , , 29007 7631 129 64 64 CD 29007 7631 130 -- -- : 29007 7631 131 réforme réforme NNP 29007 7631 132 , , , 29007 7631 133 64 64 CD 29007 7631 134 -- -- : 29007 7631 135 shrimp shrimp NN 29007 7631 136 , , , 29007 7631 137 59 59 CD 29007 7631 138 -- -- : 29007 7631 139 soubise soubise NN 29007 7631 140 , , , 29007 7631 141 62 62 CD 29007 7631 142 -- -- : 29007 7631 143 sweet sweet JJ 29007 7631 144 , , , 29007 7631 145 64 64 CD 29007 7631 146 -- -- : 29007 7631 147 -- -- : 29007 7631 148 a a DT 29007 7631 149 nice nice JJ 29007 7631 150 , , , 29007 7631 151 65 65 CD 29007 7631 152 -- -- : 29007 7631 153 Tartare Tartare NNP 29007 7631 154 , , , 29007 7631 155 55 55 CD 29007 7631 156 -- -- : 29007 7631 157 tomato tomato NNP 29007 7631 158 , , , 29007 7631 159 61 61 CD 29007 7631 160 -- -- : 29007 7631 161 wine wine NN 29007 7631 162 , , , 29007 7631 163 63 63 CD 29007 7631 164 Salmon Salmon NNP 29007 7631 165 à à NNP 29007 7631 166 la la NNP 29007 7631 167 Tartare Tartare NNP 29007 7631 168 , , , 29007 7631 169 116 116 CD 29007 7631 170 -- -- : 29007 7631 171 boiled boil VBN 29007 7631 172 , , , 29007 7631 173 113 113 CD 29007 7631 174 -- -- : 29007 7631 175 pickled pickle VBD 29007 7631 176 , , , 29007 7631 177 117 117 CD 29007 7631 178 Sausage sausage NN 29007 7631 179 rolls roll NNS 29007 7631 180 , , , 29007 7631 181 142 142 CD 29007 7631 182 Sausages Sausages NNPS 29007 7631 183 , , , 29007 7631 184 baked bake VBD 29007 7631 185 , , , 29007 7631 186 73 73 CD 29007 7631 187 -- -- : 29007 7631 188 fried fry VBN 29007 7631 189 , , , 29007 7631 190 73 73 CD 29007 7631 191 -- -- : 29007 7631 192 Oxford Oxford NNP 29007 7631 193 , , , 29007 7631 194 73 73 CD 29007 7631 195 Savoury Savoury NNP 29007 7631 196 meat meat NN 29007 7631 197 dishes dish NNS 29007 7631 198 , , , 29007 7631 199 40 40 CD 29007 7631 200 Scones Scones NNPS 29007 7631 201 , , , 29007 7631 202 233 233 CD 29007 7631 203 Scraps scrap NNS 29007 7631 204 of of IN 29007 7631 205 bread bread NN 29007 7631 206 , , , 29007 7631 207 291 291 CD 29007 7631 208 -- -- : 29007 7631 209 cheese cheese NN 29007 7631 210 , , , 29007 7631 211 292 292 CD 29007 7631 212 -- -- : 29007 7631 213 meat meat NN 29007 7631 214 , , , 29007 7631 215 291 291 CD 29007 7631 216 Seakale Seakale NNP 29007 7631 217 , , , 29007 7631 218 197 197 CD 29007 7631 219 Sea Sea NNP 29007 7631 220 pie pie NN 29007 7631 221 , , , 29007 7631 222 50 50 CD 29007 7631 223 Sheep Sheep NNS 29007 7631 224 's 's POS 29007 7631 225 head head NN 29007 7631 226 , , , 29007 7631 227 43 43 CD 29007 7631 228 -- -- : 29007 7631 229 au au NNP 29007 7631 230 gratin gratin NNP 29007 7631 231 , , , 29007 7631 232 44 44 CD 29007 7631 233 -- -- : 29007 7631 234 moulded mould VBN 29007 7631 235 , , , 29007 7631 236 75 75 CD 29007 7631 237 Shortbread Shortbread NNP 29007 7631 238 , , , 29007 7631 239 239 239 CD 29007 7631 240 Smelts Smelts NNPS 29007 7631 241 , , , 29007 7631 242 fried fry VBN 29007 7631 243 , , , 29007 7631 244 115 115 CD 29007 7631 245 -- -- : 29007 7631 246 au au NNP 29007 7631 247 gratin gratin NN 29007 7631 248 , , , 29007 7631 249 116 116 CD 29007 7631 250 Snipes Snipes NNPS 29007 7631 251 , , , 29007 7631 252 38 38 CD 29007 7631 253 Sole Sole NNP 29007 7631 254 à à NNP 29007 7631 255 la la NNP 29007 7631 256 Parisienne Parisienne NNP 29007 7631 257 , , , 29007 7631 258 130 130 CD 29007 7631 259 -- -- : 29007 7631 260 à à LS 29007 7631 261 la la NNP 29007 7631 262 Rouennaise Rouennaise NNP 29007 7631 263 , , , 29007 7631 264 130 130 CD 29007 7631 265 -- -- : 29007 7631 266 au au NNP 29007 7631 267 gratin gratin NN 29007 7631 268 , , , 29007 7631 269 131 131 CD 29007 7631 270 -- -- : 29007 7631 271 fillets fillet NNS 29007 7631 272 of of IN 29007 7631 273 , , , 29007 7631 274 à à NNP 29007 7631 275 la la NNP 29007 7631 276 maître maître NNP 29007 7631 277 d'hôtel d'hôtel NNP 29007 7631 278 , , , 29007 7631 279 131 131 CD 29007 7631 280 -- -- : 29007 7631 281 for for IN 29007 7631 282 an an DT 29007 7631 283 invalid invalid JJ 29007 7631 284 , , , 29007 7631 285 275 275 CD 29007 7631 286 -- -- : 29007 7631 287 fried fry VBN 29007 7631 288 , , , 29007 7631 289 129 129 CD 29007 7631 290 -- -- : 29007 7631 291 fillets fillet NNS 29007 7631 292 of of IN 29007 7631 293 , , , 29007 7631 294 124 124 CD 29007 7631 295 Soufflée Soufflée NNP 29007 7631 296 , , , 29007 7631 297 steamed steamed JJ 29007 7631 298 , , , 29007 7631 299 264 264 CD 29007 7631 300 Soufflées Soufflées NNP 29007 7631 301 , , , 29007 7631 302 263 263 CD 29007 7631 303 , , , 29007 7631 304 264 264 CD 29007 7631 305 Soups Soups NNPS 29007 7631 306 , , , 29007 7631 307 203 203 CD 29007 7631 308 -- -- : 29007 7631 309 bonne bonne NNP 29007 7631 310 femme femme NNP 29007 7631 311 , , , 29007 7631 312 217 217 CD 29007 7631 313 -- -- : 29007 7631 314 clear clear JJ 29007 7631 315 , , , 29007 7631 316 206 206 CD 29007 7631 317 -- -- : 29007 7631 318 -- -- : 29007 7631 319 first first JJ 29007 7631 320 stock stock NN 29007 7631 321 for for IN 29007 7631 322 , , , 29007 7631 323 204 204 CD 29007 7631 324 -- -- : 29007 7631 325 -- -- : 29007 7631 326 second second JJ 29007 7631 327 stock stock NN 29007 7631 328 , , , 29007 7631 329 205 205 CD 29007 7631 330 -- -- : 29007 7631 331 calf calf NN 29007 7631 332 - - HYPH 29007 7631 333 tail tail NN 29007 7631 334 , , , 29007 7631 335 212 212 CD 29007 7631 336 -- -- : 29007 7631 337 celery celery NN 29007 7631 338 , , , 29007 7631 339 207 207 CD 29007 7631 340 -- -- : 29007 7631 341 consommée consommée NNP 29007 7631 342 à à NNP 29007 7631 343 la la NNP 29007 7631 344 Princesse Princesse NNP 29007 7631 345 , , , 29007 7631 346 207 207 CD 29007 7631 347 -- -- : 29007 7631 348 -- -- : 29007 7631 349 au au NNP 29007 7631 350 Royal Royal NNP 29007 7631 351 , , , 29007 7631 352 207 207 CD 29007 7631 353 -- -- : 29007 7631 354 crowdie crowdie NN 29007 7631 355 , , , 29007 7631 356 224 224 CD 29007 7631 357 -- -- : 29007 7631 358 Egyptian egyptian JJ 29007 7631 359 purée purée NN 29007 7631 360 , , , 29007 7631 361 or or CC 29007 7631 362 lentil lentil NNP 29007 7631 363 soup soup NNP 29007 7631 364 , , , 29007 7631 365 212 212 CD 29007 7631 366 -- -- : 29007 7631 367 Friar Friar NNP 29007 7631 368 Tuck Tuck NNP 29007 7631 369 , , , 29007 7631 370 207 207 CD 29007 7631 371 -- -- : 29007 7631 372 giblet giblet NN 29007 7631 373 , , , 29007 7631 374 216 216 CD 29007 7631 375 -- -- : 29007 7631 376 green green JJ 29007 7631 377 pea pea NNP 29007 7631 378 purée purée NNP 29007 7631 379 , , , 29007 7631 380 209 209 CD 29007 7631 381 -- -- : 29007 7631 382 hare hare NNP 29007 7631 383 , , , 29007 7631 384 219 219 CD 29007 7631 385 -- -- : 29007 7631 386 haricot haricot NNP 29007 7631 387 , , , 29007 7631 388 208 208 CD 29007 7631 389 -- -- : 29007 7631 390 Julienne Julienne NNP 29007 7631 391 , , , 29007 7631 392 206 206 CD 29007 7631 393 -- -- : 29007 7631 394 milk milk NN 29007 7631 395 , , , 29007 7631 396 217 217 CD 29007 7631 397 -- -- : 29007 7631 398 mock mock JJ 29007 7631 399 turtle turtle NN 29007 7631 400 , , , 29007 7631 401 222 222 CD 29007 7631 402 -- -- : 29007 7631 403 mulligatawny mulligatawny JJ 29007 7631 404 , , , 29007 7631 405 220 220 CD 29007 7631 406 -- -- : 29007 7631 407 onion onion NN 29007 7631 408 , , , 29007 7631 409 210 210 CD 29007 7631 410 -- -- : 29007 7631 411 ox ox JJ 29007 7631 412 - - HYPH 29007 7631 413 cheek cheek NN 29007 7631 414 , , , 29007 7631 415 215 215 CD 29007 7631 416 -- -- : 29007 7631 417 ox ox NN 29007 7631 418 - - HYPH 29007 7631 419 tail tail NN 29007 7631 420 , , , 29007 7631 421 213 213 CD 29007 7631 422 -- -- : 29007 7631 423 oyster oyster NN 29007 7631 424 , , , 29007 7631 425 208 208 CD 29007 7631 426 -- -- : 29007 7631 427 Palestine Palestine NNP 29007 7631 428 , , , 29007 7631 429 211 211 CD 29007 7631 430 -- -- : 29007 7631 431 parsnip parsnip NN 29007 7631 432 , , , 29007 7631 433 221 221 CD 29007 7631 434 -- -- : 29007 7631 435 potage potage NN 29007 7631 436 à à DT 29007 7631 437 l'Américaine l'Américaine NNP 29007 7631 438 , , , 29007 7631 439 209 209 CD 29007 7631 440 -- -- : 29007 7631 441 potato potato NN 29007 7631 442 purée purée NNP 29007 7631 443 , , , 29007 7631 444 211 211 CD 29007 7631 445 -- -- : 29007 7631 446 pot pot NN 29007 7631 447 - - HYPH 29007 7631 448 au au NNP 29007 7631 449 - - HYPH 29007 7631 450 feu feu NNP 29007 7631 451 , , , 29007 7631 452 223 223 CD 29007 7631 453 -- -- : 29007 7631 454 rabbit rabbit NN 29007 7631 455 , , , 29007 7631 456 218 218 CD 29007 7631 457 -- -- : 29007 7631 458 red red JJ 29007 7631 459 lentil lentil NN 29007 7631 460 , , , 29007 7631 461 221 221 CD 29007 7631 462 -- -- : 29007 7631 463 sheep's sheep's NN 29007 7631 464 - - HYPH 29007 7631 465 head head NN 29007 7631 466 , , , 29007 7631 467 214 214 CD 29007 7631 468 -- -- : 29007 7631 469 tapioca tapioca NNS 29007 7631 470 , , , 29007 7631 471 215 215 CD 29007 7631 472 -- -- : 29007 7631 473 -- -- : 29007 7631 474 cream cream NN 29007 7631 475 , , , 29007 7631 476 210 210 CD 29007 7631 477 -- -- : 29007 7631 478 turnip turnip NN 29007 7631 479 , , , 29007 7631 480 218 218 CD 29007 7631 481 -- -- : 29007 7631 482 white white JJ 29007 7631 483 stock stock NN 29007 7631 484 , , , 29007 7631 485 204 204 CD 29007 7631 486 -- -- : 29007 7631 487 -- -- : 29007 7631 488 from from IN 29007 7631 489 bones bone NNS 29007 7631 490 uncooked uncooked JJ 29007 7631 491 , , , 29007 7631 492 205 205 CD 29007 7631 493 Spinach spinach NN 29007 7631 494 , , , 29007 7631 495 193 193 CD 29007 7631 496 Sponge sponge JJ 29007 7631 497 roll roll NN 29007 7631 498 , , , 29007 7631 499 236 236 CD 29007 7631 500 Steak Steak NNP 29007 7631 501 , , , 29007 7631 502 broiled broil VBN 29007 7631 503 , , , 29007 7631 504 47 47 CD 29007 7631 505 -- -- : 29007 7631 506 fried fry VBN 29007 7631 507 , , , 29007 7631 508 47 47 CD 29007 7631 509 -- -- : 29007 7631 510 stewed stew VBD 29007 7631 511 , , , 29007 7631 512 40 40 CD 29007 7631 513 Strawberry Strawberry NNP 29007 7631 514 charlotte charlotte NN 29007 7631 515 , , , 29007 7631 516 256 256 CD 29007 7631 517 Stuffing stuffing NN 29007 7631 518 , , , 29007 7631 519 sage sage NN 29007 7631 520 and and CC 29007 7631 521 onion onion NN 29007 7631 522 , , , 29007 7631 523 293 293 CD 29007 7631 524 -- -- : 29007 7631 525 veal veal NN 29007 7631 526 , , , 29007 7631 527 293 293 CD 29007 7631 528 Suet suet NN 29007 7631 529 and and CC 29007 7631 530 milk milk NN 29007 7631 531 , , , 29007 7631 532 274 274 CD 29007 7631 533 Supper supper NN 29007 7631 534 dishes dish NNS 29007 7631 535 and and CC 29007 7631 536 salads salad NNS 29007 7631 537 , , , 29007 7631 538 277 277 CD 29007 7631 539 Suppers supper NNS 29007 7631 540 , , , 29007 7631 541 308 308 CD 29007 7631 542 - - SYM 29007 7631 543 311 311 CD 29007 7631 544 Sweetbreads Sweetbreads NNPS 29007 7631 545 à à NNP 29007 7631 546 la la DT 29007 7631 547 Béchamel Béchamel NNP 29007 7631 548 , , , 29007 7631 549 97 97 CD 29007 7631 550 -- -- : 29007 7631 551 à à LS 29007 7631 552 la la NNP 29007 7631 553 Parisienne Parisienne NNP 29007 7631 554 , , , 29007 7631 555 100 100 CD 29007 7631 556 -- -- : 29007 7631 557 braised braise VBN 29007 7631 558 , , , 29007 7631 559 98 98 CD 29007 7631 560 -- -- : 29007 7631 561 fried fry VBN 29007 7631 562 , , , 29007 7631 563 101 101 CD 29007 7631 564 -- -- : 29007 7631 565 minced mince VBN 29007 7631 566 , , , 29007 7631 567 100 100 CD 29007 7631 568 -- -- : 29007 7631 569 plainly plainly RB 29007 7631 570 boiled boil VBN 29007 7631 571 , , , 29007 7631 572 276 276 CD 29007 7631 573 Table table NN 29007 7631 574 , , , 29007 7631 575 the the DT 29007 7631 576 , , , 29007 7631 577 13 13 CD 29007 7631 578 Tapioca Tapioca NNS 29007 7631 579 and and CC 29007 7631 580 apples apple NNS 29007 7631 581 , , , 29007 7631 582 174 174 CD 29007 7631 583 Tartlets tartlet NNS 29007 7631 584 , , , 29007 7631 585 147 147 CD 29007 7631 586 Tea tea NN 29007 7631 587 , , , 29007 7631 588 80 80 CD 29007 7631 589 -- -- : 29007 7631 590 bran bran NN 29007 7631 591 , , , 29007 7631 592 274 274 CD 29007 7631 593 -- -- : 29007 7631 594 linseed linseed NN 29007 7631 595 , , , 29007 7631 596 275 275 CD 29007 7631 597 Teacakes Teacakes NNP 29007 7631 598 , , , 29007 7631 599 Yorkshire Yorkshire NNP 29007 7631 600 , , , 29007 7631 601 239 239 CD 29007 7631 602 Toad Toad NNP 29007 7631 603 - - HYPH 29007 7631 604 in in IN 29007 7631 605 - - HYPH 29007 7631 606 the the DT 29007 7631 607 - - HYPH 29007 7631 608 hole hole NN 29007 7631 609 , , , 29007 7631 610 49 49 CD 29007 7631 611 Toast toast NN 29007 7631 612 and and CC 29007 7631 613 water water NN 29007 7631 614 , , , 29007 7631 615 273 273 CD 29007 7631 616 -- -- : 29007 7631 617 buttered butter VBN 29007 7631 618 , , , 29007 7631 619 70 70 CD 29007 7631 620 -- -- : 29007 7631 621 dry dry JJ 29007 7631 622 , , , 29007 7631 623 69 69 CD 29007 7631 624 Toasted Toasted NNP 29007 7631 625 cheese cheese NN 29007 7631 626 , , , 29007 7631 627 284 284 CD 29007 7631 628 Tomato Tomato NNP 29007 7631 629 farni farni NN 29007 7631 630 , , , 29007 7631 631 198 198 CD 29007 7631 632 Tomatoes Tomatoes NNP 29007 7631 633 , , , 29007 7631 634 197 197 CD 29007 7631 635 -- -- : 29007 7631 636 au au NNP 29007 7631 637 gratin gratin NN 29007 7631 638 , , , 29007 7631 639 201 201 CD 29007 7631 640 -- -- : 29007 7631 641 stuffed stuff VBN 29007 7631 642 with with IN 29007 7631 643 sausage sausage NN 29007 7631 644 meat meat NN 29007 7631 645 , , , 29007 7631 646 74 74 CD 29007 7631 647 Treacle Treacle NNP 29007 7631 648 posset posset NN 29007 7631 649 , , , 29007 7631 650 272 272 CD 29007 7631 651 Trifle Trifle NNP 29007 7631 652 , , , 29007 7631 653 257 257 CD 29007 7631 654 -- -- : 29007 7631 655 plain plain JJ 29007 7631 656 , , , 29007 7631 657 261 261 CD 29007 7631 658 Tripe tripe NN 29007 7631 659 and and CC 29007 7631 660 onions onion NNS 29007 7631 661 , , , 29007 7631 662 46 46 CD 29007 7631 663 -- -- : 29007 7631 664 stewed stew VBD 29007 7631 665 , , , 29007 7631 666 47 47 CD 29007 7631 667 Turbot Turbot NNP 29007 7631 668 , , , 29007 7631 669 boiled boil VBD 29007 7631 670 , , , 29007 7631 671 112 112 CD 29007 7631 672 Turkey Turkey NNP 29007 7631 673 , , , 29007 7631 674 boiled boil VBD 29007 7631 675 , , , 29007 7631 676 33 33 CD 29007 7631 677 -- -- : 29007 7631 678 roast roast NN 29007 7631 679 , , , 29007 7631 680 33 33 CD 29007 7631 681 -- -- : 29007 7631 682 galantine galantine NN 29007 7631 683 of of IN 29007 7631 684 , , , 29007 7631 685 278 278 CD 29007 7631 686 Turnips turnip NNS 29007 7631 687 , , , 29007 7631 688 195 195 CD 29007 7631 689 Veal veal NN 29007 7631 690 à à CD 29007 7631 691 la la DT 29007 7631 692 Béchamel Béchamel NNP 29007 7631 693 , , , 29007 7631 694 103 103 CD 29007 7631 695 -- -- : 29007 7631 696 breast breast NN 29007 7631 697 of of IN 29007 7631 698 , , , 29007 7631 699 29 29 CD 29007 7631 700 -- -- : 29007 7631 701 -- -- : 29007 7631 702 braised braise VBN 29007 7631 703 , , , 29007 7631 704 49 49 CD 29007 7631 705 -- -- : 29007 7631 706 cake cake NN 29007 7631 707 , , , 29007 7631 708 76 76 CD 29007 7631 709 -- -- : 29007 7631 710 cutlets cutlet NNS 29007 7631 711 , , , 29007 7631 712 104 104 CD 29007 7631 713 -- -- : 29007 7631 714 -- -- : 29007 7631 715 à à LS 29007 7631 716 l'Italienne l'Italienne NNP 29007 7631 717 , , , 29007 7631 718 105 105 CD 29007 7631 719 -- -- : 29007 7631 720 -- -- : 29007 7631 721 à à LS 29007 7631 722 la la NNP 29007 7631 723 Talleyrand Talleyrand NNP 29007 7631 724 , , , 29007 7631 725 95 95 CD 29007 7631 726 -- -- : 29007 7631 727 -- -- : 29007 7631 728 with with IN 29007 7631 729 tomato tomato NNP 29007 7631 730 sauce sauce NN 29007 7631 731 , , , 29007 7631 732 102 102 CD 29007 7631 733 -- -- : 29007 7631 734 fillet fillet NN 29007 7631 735 of of IN 29007 7631 736 , , , 29007 7631 737 29 29 CD 29007 7631 738 -- -- : 29007 7631 739 galantine galantine NN 29007 7631 740 of of IN 29007 7631 741 , , , 29007 7631 742 278 278 CD 29007 7631 743 -- -- : 29007 7631 744 grenadines grenadine NNS 29007 7631 745 of of IN 29007 7631 746 , , , 29007 7631 747 103 103 CD 29007 7631 748 -- -- : 29007 7631 749 knuckle knuckle NNP 29007 7631 750 of of IN 29007 7631 751 , , , 29007 7631 752 30 30 CD 29007 7631 753 -- -- : 29007 7631 754 loin loin NN 29007 7631 755 of of IN 29007 7631 756 , , , 29007 7631 757 29 29 CD 29007 7631 758 -- -- : 29007 7631 759 shoulder shoulder NN 29007 7631 760 of of IN 29007 7631 761 , , , 29007 7631 762 29 29 CD 29007 7631 763 -- -- : 29007 7631 764 and and CC 29007 7631 765 ham ham NN 29007 7631 766 pie pie NN 29007 7631 767 , , , 29007 7631 768 141 141 CD 29007 7631 769 Vegetable vegetable NN 29007 7631 770 marrows marrow NNS 29007 7631 771 , , , 29007 7631 772 196 196 CD 29007 7631 773 Vegetables vegetable NNS 29007 7631 774 , , , 29007 7631 775 cold cold JJ 29007 7631 776 , , , 29007 7631 777 292 292 CD 29007 7631 778 -- -- : 29007 7631 779 Macédoine macédoine NN 29007 7631 780 of of IN 29007 7631 781 , , , 29007 7631 782 289 289 CD 29007 7631 783 -- -- : 29007 7631 784 rules rule NNS 29007 7631 785 for for IN 29007 7631 786 cooking cooking NN 29007 7631 787 , , , 29007 7631 788 190 190 CD 29007 7631 789 Water Water NNP 29007 7631 790 in in IN 29007 7631 791 which which WDT 29007 7631 792 vegetables vegetable NNS 29007 7631 793 have have VBP 29007 7631 794 been be VBN 29007 7631 795 boiled boil VBN 29007 7631 796 , , , 29007 7631 797 292 292 CD 29007 7631 798 Welsh Welsh NNP 29007 7631 799 rare rare JJ 29007 7631 800 - - HYPH 29007 7631 801 bit bit NN 29007 7631 802 , , , 29007 7631 803 284 284 CD 29007 7631 804 Whitebait whitebait JJ 29007 7631 805 , , , 29007 7631 806 117 117 CD 29007 7631 807 Whiting whiting NN 29007 7631 808 à à NN 29007 7631 809 la la NNP 29007 7631 810 Genoise Genoise NNP 29007 7631 811 , , , 29007 7631 812 128 128 CD 29007 7631 813 -- -- : 29007 7631 814 à à NNP 29007 7631 815 l'Italienne l'Italienne NNP 29007 7631 816 , , , 29007 7631 817 127 127 CD 29007 7631 818 -- -- : 29007 7631 819 boiled boil VBN 29007 7631 820 , , , 29007 7631 821 127 127 CD 29007 7631 822 -- -- : 29007 7631 823 fried fry VBN 29007 7631 824 , , , 29007 7631 825 127 127 CD 29007 7631 826 White white JJ 29007 7631 827 - - HYPH 29007 7631 828 wine wine NN 29007 7631 829 whey whey NN 29007 7631 830 , , , 29007 7631 831 272 272 CD 29007 7631 832 Woodcocks Woodcocks NNP 29007 7631 833 , , , 29007 7631 834 38 38 CD 29007 7631 835 W. W. NNP 29007 7631 836 BRENDON BRENDON NNP 29007 7631 837 AND and CC 29007 7631 838 SON SON NNP 29007 7631 839 , , , 29007 7631 840 LIMITED LIMITED NNP 29007 7631 841 , , , 29007 7631 842 PLYMOUTH PLYMOUTH NNP 29007 7631 843 [ [ -LRB- 29007 7631 844 Transcriber Transcriber NNP 29007 7631 845 's 's POS 29007 7631 846 Note note NN 29007 7631 847 : : : 29007 7631 848 The the DT 29007 7631 849 following follow VBG 29007 7631 850 is be VBZ 29007 7631 851 a a DT 29007 7631 852 list list NN 29007 7631 853 of of IN 29007 7631 854 corrections correction NNS 29007 7631 855 made make VBN 29007 7631 856 to to IN 29007 7631 857 the the DT 29007 7631 858 original original NN 29007 7631 859 . . . 29007 7632 1 The the DT 29007 7632 2 first first JJ 29007 7632 3 line line NN 29007 7632 4 is be VBZ 29007 7632 5 the the DT 29007 7632 6 original original JJ 29007 7632 7 line line NN 29007 7632 8 , , , 29007 7632 9 the the DT 29007 7632 10 second second JJ 29007 7632 11 the the DT 29007 7632 12 corrected correct VBN 29007 7632 13 one one NN 29007 7632 14 . . . 29007 7633 1 cheese cheese NN 29007 7633 2 , , , 29007 7633 3 and and CC 29007 7633 4 for for IN 29007 7633 5 the the DT 29007 7633 6 same same JJ 29007 7633 7 purpose purpose NN 29007 7633 8 . . . 29007 7634 1 [ [ -LRB- 29007 7634 2 1 1 CD 29007 7634 3 ] ] -RRB- 29007 7634 4 cheese cheese NN 29007 7634 5 , , , 29007 7634 6 and and CC 29007 7634 7 for for IN 29007 7634 8 the the DT 29007 7634 9 same same JJ 29007 7634 10 purpose purpose NN 29007 7634 11 . . . 29007 7635 1 ' ' `` 29007 7635 2 [ [ -LRB- 29007 7635 3 1 1 CD 29007 7635 4 ] ] -RRB- 29007 7635 5 _ _ NNP 29007 7635 6 Ingredients._--4 Ingredients._--4 NNP 29007 7635 7   _SP 29007 7635 8 lb lb XX 29007 7635 9 . . . 29007 7636 1 shin shin NNP 29007 7636 2 of of IN 29007 7636 3 beef beef NN 29007 7636 4 . . . 29007 7637 1 _ _ NNP 29007 7637 2 Ingredients_--4 Ingredients_--4 NNP 29007 7637 3   _SP 29007 7637 4 lb lb XX 29007 7637 5 . . . 29007 7638 1 shin shin NNP 29007 7638 2 of of IN 29007 7638 3 beef beef NN 29007 7638 4 . . . 29007 7639 1 _ _ NNP 29007 7639 2 Ingredients._--2 Ingredients._--2 NNP 29007 7639 3   _SP 29007 7639 4 lb lb XX 29007 7639 5 . . . 29007 7640 1 of of IN 29007 7640 2 tripe tripe NN 29007 7640 3 . . . 29007 7641 1 [ [ -LRB- 29007 7641 2 in in IN 29007 7641 3 Tripe Tripe NNP 29007 7641 4 and and CC 29007 7641 5 Onions Onions NNPS 29007 7641 6 recipe recipe NN 29007 7641 7 ] ] -RRB- 29007 7641 8 _ _ NNP 29007 7641 9 Ingredients_--2 Ingredients_--2 VBZ 29007 7641 10   _SP 29007 7641 11 lb lb XX 29007 7641 12 . . . 29007 7642 1 of of IN 29007 7642 2 tripe tripe NN 29007 7642 3 . . . 29007 7643 1 Broiled Broiled NNP 29007 7643 2 Steak Steak NNP 29007 7643 3 Broiled Broiled NNP 29007 7643 4 Steak Steak NNP 29007 7643 5 . . . 29007 7644 1 _ _ NNP 29007 7644 2 Method_--Proceed Method_--Proceed NNP 29007 7644 3 as as IN 29007 7644 4 in in IN 29007 7644 5 making make VBG 29007 7644 6 Mayonnaise Mayonnaise NNP 29007 7644 7 Sauce Sauce NNP 29007 7644 8 ; ; : 29007 7644 9 adding add VBG 29007 7644 10 when when WRB 29007 7644 11 the the DT 29007 7644 12 sauce sauce NN 29007 7644 13 _ _ NNP 29007 7644 14 Method._--Proceed Method._--Proceed NNP 29007 7644 15 as as IN 29007 7644 16 in in IN 29007 7644 17 making make VBG 29007 7644 18 Mayonnaise Mayonnaise NNP 29007 7644 19 Sauce Sauce NNP 29007 7644 20 ; ; : 29007 7644 21 adding add VBG 29007 7644 22 when when WRB 29007 7644 23 the the DT 29007 7644 24 sauce sauce NN 29007 7644 25 well well RB 29007 7644 26 cooked cook VBD 29007 7644 27 well well RB 29007 7644 28 cooked cook VBN 29007 7644 29 . . . 29007 7645 1 1 1 CD 29007 7645 2 dessertspoonful dessertspoonful NN 29007 7645 3 of of IN 29007 7645 4 castor castor NN 29007 7645 5 sugar sugar NN 29007 7645 6 [ [ -LRB- 29007 7645 7 in in IN 29007 7645 8 German german JJ 29007 7645 9 Sauce Sauce NNP 29007 7645 10 recipe recipe NN 29007 7645 11 ] ] -RRB- 29007 7645 12 1 1 CD 29007 7645 13 dessertspoonful dessertspoonful NN 29007 7645 14 of of IN 29007 7645 15 castor castor NN 29007 7645 16 sugar sugar NN 29007 7645 17 . . . 29007 7646 1 1 1 CD 29007 7646 2 tablespoonful tablespoonful JJ 29007 7646 3 of of IN 29007 7646 4 bread bread NN 29007 7646 5 crumbs crumb VBZ 29007 7646 6 1 1 CD 29007 7646 7 tablespoonful tablespoonful NN 29007 7646 8 of of IN 29007 7646 9 bread bread NN 29007 7646 10 crumbs crumb NNS 29007 7646 11 . . . 29007 7647 1 1 1 CD 29007 7647 2   _SP 29007 7647 3 oz oz UH 29007 7647 4 . . . 29007 7648 1 of of IN 29007 7648 2 butter butter NN 29007 7648 3 [ [ -LRB- 29007 7648 4 in in IN 29007 7648 5 Sweetbreads Sweetbreads NNP 29007 7648 6 à à NNP 29007 7648 7 la la DT 29007 7648 8 Béchamel Béchamel NNP 29007 7648 9 recipe recipe NN 29007 7648 10 ] ] -RRB- 29007 7648 11 1 1 CD 29007 7648 12   _SP 29007 7648 13 oz oz UH 29007 7648 14 . . . 29007 7649 1 of of IN 29007 7649 2 butter butter NN 29007 7649 3 . . . 29007 7650 1 Simmer simmer VB 29007 7650 2 them -PRON- PRP 29007 7650 3 in in IN 29007 7650 4 the the DT 29007 7650 5 stock stock NN 29007 7650 6 until until IN 29007 7650 7 they -PRON- PRP 29007 7650 8 are be VBP 29007 7650 9 quite quite RB 29007 7650 10 tender tender JJ 29007 7650 11 Simmer Simmer NNP 29007 7650 12 them -PRON- PRP 29007 7650 13 in in IN 29007 7650 14 the the DT 29007 7650 15 stock stock NN 29007 7650 16 until until IN 29007 7650 17 they -PRON- PRP 29007 7650 18 are be VBP 29007 7650 19 quite quite RB 29007 7650 20 tender tender JJ 29007 7650 21 . . . 29007 7651 1 _ _ NNP 29007 7651 2 Ingredients._--Some Ingredients._--Some NNP 29007 7651 3 cooked cook VBN 29007 7651 4 beef beef NN 29007 7651 5 , , , 29007 7651 6 minced mince VBN 29007 7651 7 finely finely RB 29007 7651 8 . . . 29007 7652 1 _ _ NNP 29007 7652 2 Ingredients_--Some ingredients_--some NN 29007 7652 3 cooked cooked JJ 29007 7652 4 beef beef NN 29007 7652 5 , , , 29007 7652 6 minced mince VBN 29007 7652 7 finely finely RB 29007 7652 8 . . . 29007 7653 1 dish dish NNP 29007 7653 2 , , , 29007 7653 3 and and CC 29007 7653 4 pour pour VB 29007 7653 5 melted melt VBN 29007 7653 6 glaze glaze NN 29007 7653 7 over over IN 29007 7653 8 them -PRON- PRP 29007 7653 9 dish dish VBP 29007 7653 10 , , , 29007 7653 11 and and CC 29007 7653 12 pour pour VB 29007 7653 13 melted melt VBN 29007 7653 14 glaze glaze NN 29007 7653 15 over over IN 29007 7653 16 them -PRON- PRP 29007 7653 17 . . . 29007 7654 1 Hallibut hallibut UH 29007 7654 2 . . . 29007 7655 1 Halibut Halibut NNP 29007 7655 2 . . . 29007 7656 1 Garnish garnish VB 29007 7656 2 with with IN 29007 7656 3 truffle truffle NN 29007 7656 4 and and CC 29007 7656 5 coral coral NN 29007 7656 6 [ [ -LRB- 29007 7656 7 in in IN 29007 7656 8 Red Red NNP 29007 7656 9 Mullets Mullets NNP 29007 7656 10 à à NNP 29007 7656 11 l'Italienne l'Italienne NNP 29007 7656 12 recipe recipe NN 29007 7656 13 ] ] -RRB- 29007 7656 14 Garnish garnish VB 29007 7656 15 with with IN 29007 7656 16 truffle truffle NN 29007 7656 17 and and CC 29007 7656 18 coral coral NN 29007 7656 19 . . . 29007 7657 1 Half half PDT 29007 7657 2 a a DT 29007 7657 3 sponge sponge JJ 29007 7657 4 cake cake NN 29007 7657 5 Half half PDT 29007 7657 6 a a DT 29007 7657 7 sponge sponge JJ 29007 7657 8 cake cake NN 29007 7657 9 . . . 29007 7658 1 Gooseberry Gooseberry NNP 29007 7658 2 Turnovers Turnovers NNP 29007 7658 3 Gooseberry Gooseberry NNP 29007 7658 4 Turnovers Turnovers NNP 29007 7658 5 . . . 29007 7659 1 Note.--This note.--this DT 29007 7659 2 pudding pudding NN 29007 7659 3 is be VBZ 29007 7659 4 very very RB 29007 7659 5 good good JJ 29007 7659 6 served serve VBN 29007 7659 7 with with IN 29007 7659 8 cream cream NN 29007 7659 9 or or CC 29007 7659 10 custards custard VBZ 29007 7659 11 The the DT 29007 7659 12 Note.--This Note.--This NNP 29007 7659 13 pudding pudding NN 29007 7659 14 is be VBZ 29007 7659 15 very very RB 29007 7659 16 good good JJ 29007 7659 17 served serve VBN 29007 7659 18 with with IN 29007 7659 19 cream cream NN 29007 7659 20 or or CC 29007 7659 21 custards custard NNS 29007 7659 22 . . . 29007 7660 1 The the DT 29007 7660 2 Line Line NNP 29007 7660 3 a a DT 29007 7660 4 pie pie NN 29007 7660 5 - - HYPH 29007 7660 6 dish dish NN 29007 7660 7 with with IN 29007 7660 8 pastry pastry NN 29007 7660 9 ; ; : 29007 7660 10 pour pour VB 29007 7660 11 in in IN 29007 7660 12 the the DT 29007 7660 13 mixture mixture NN 29007 7660 14 Line line NN 29007 7660 15 a a DT 29007 7660 16 pie pie NN 29007 7660 17 - - HYPH 29007 7660 18 dish dish NN 29007 7660 19 with with IN 29007 7660 20 pastry pastry NN 29007 7660 21 ; ; : 29007 7660 22 pour pour VB 29007 7660 23 in in IN 29007 7660 24 the the DT 29007 7660 25 mixture mixture NN 29007 7660 26 . . . 29007 7661 1 Make make VB 29007 7661 2 like like IN 29007 7661 3 a a DT 29007 7661 4 jam jam NNP 29007 7661 5 roly roly NNP 29007 7661 6 - - HYPH 29007 7661 7 poly poly JJ 29007 7661 8 , , , 29007 7661 9 using use VBG 29007 7661 10 treacle treacle NN 29007 7661 11 instead instead RB 29007 7661 12 of of IN 29007 7661 13 jam jam NNP 29007 7661 14 Make make VB 29007 7661 15 like like IN 29007 7661 16 a a DT 29007 7661 17 jam jam NNP 29007 7661 18 roly roly NNP 29007 7661 19 - - HYPH 29007 7661 20 poly poly JJ 29007 7661 21 , , , 29007 7661 22 using use VBG 29007 7661 23 treacle treacle NN 29007 7661 24 instead instead RB 29007 7661 25 of of IN 29007 7661 26 jam jam NNP 29007 7661 27 . . . 29007 7662 1 Break break VB 29007 7662 2 the the DT 29007 7662 3 sponge sponge JJ 29007 7662 4 cakes cake NNS 29007 7662 5 and and CC 29007 7662 6 ratifias ratifia NNS 29007 7662 7 in in IN 29007 7662 8 pieces piece NNS 29007 7662 9 , , , 29007 7662 10 and and CC 29007 7662 11 pour pour VB 29007 7662 12 the the DT 29007 7662 13 custard custard NN 29007 7662 14 over over IN 29007 7662 15 Break Break NNP 29007 7662 16 the the DT 29007 7662 17 sponge sponge JJ 29007 7662 18 cakes cake NNS 29007 7662 19 and and CC 29007 7662 20 ratafias ratafia NNS 29007 7662 21 in in IN 29007 7662 22 pieces piece NNS 29007 7662 23 , , , 29007 7662 24 and and CC 29007 7662 25 pour pour VB 29007 7662 26 the the DT 29007 7662 27 custard custard NN 29007 7662 28 over over IN 29007 7662 29 Use Use NNP 29007 7662 30 up up RP 29007 7662 31 all all PDT 29007 7662 32 the the DT 29007 7662 33 tomatoes tomato NNS 29007 7662 34 and and CC 29007 7662 35 crumbs crumb VBZ 29007 7662 36 in in IN 29007 7662 37 this this DT 29007 7662 38 way way NN 29007 7662 39 . . . 29007 7663 1 letting let VBG 29007 7663 2 the the DT 29007 7663 3 last last JJ 29007 7663 4 layer layer NN 29007 7663 5 Use use VB 29007 7663 6 up up RP 29007 7663 7 all all PDT 29007 7663 8 the the DT 29007 7663 9 tomatoes tomato NNS 29007 7663 10 and and CC 29007 7663 11 crumbs crumb VBZ 29007 7663 12 in in IN 29007 7663 13 this this DT 29007 7663 14 way way NN 29007 7663 15 , , , 29007 7663 16 letting let VBG 29007 7663 17 the the DT 29007 7663 18 last last JJ 29007 7663 19 layer layer NN 29007 7663 20 Bake bake VB 29007 7663 21 in in IN 29007 7663 22 a a DT 29007 7663 23 quick quick JJ 29007 7663 24 oven oven NN 29007 7663 25 for for IN 29007 7663 26 about about RB 29007 7663 27 twenty twenty CD 29007 7663 28 minutes minute NNS 29007 7663 29 , , , 29007 7663 30 Bake bake VBP 29007 7663 31 in in IN 29007 7663 32 a a DT 29007 7663 33 quick quick JJ 29007 7663 34 oven oven NN 29007 7663 35 for for IN 29007 7663 36 about about RB 29007 7663 37 twenty twenty CD 29007 7663 38 minutes minute NNS 29007 7663 39 . . . 29007 7664 1 _ _ NNP 29007 7664 2 Ingredients_--2 Ingredients_--2 NNP 29007 7664 3 quarts quart NNS 29007 7664 4 of of IN 29007 7664 5 second second JJ 29007 7664 6 stock stock NN 29007 7664 7 _ _ NNP 29007 7664 8 Ingredients_--2 Ingredients_--2 NNP 29007 7664 9 quarts quart NNS 29007 7664 10 of of IN 29007 7664 11 second second JJ 29007 7664 12 stock stock NN 29007 7664 13 . . . 29007 7665 1 2 2 CD 29007 7665 2 tablespoonfuls tablespoonful NNS 29007 7665 3 of of IN 29007 7665 4 crushed crushed JJ 29007 7665 5 tapioca tapioca NNS 29007 7665 6 2 2 CD 29007 7665 7 tablespoonfuls tablespoonful NNS 29007 7665 8 of of IN 29007 7665 9 crushed crushed JJ 29007 7665 10 tapioca tapioca NN 29007 7665 11 . . . 29007 7666 1 1 1 CD 29007 7666 2 blade blade NN 29007 7666 3 of of IN 29007 7666 4 mace mace NN 29007 7666 5 , , , 29007 7666 6 [ [ -LRB- 29007 7666 7 in in IN 29007 7666 8 Giblet Giblet NNP 29007 7666 9 Soup Soup NNP 29007 7666 10 recipe recipe NN 29007 7666 11 ] ] -RRB- 29007 7666 12 1 1 CD 29007 7666 13 blade blade NN 29007 7666 14 of of IN 29007 7666 15 mace mace NN 29007 7666 16 . . . 29007 7667 1 2 2 LS 29007 7667 2   _SP 29007 7667 3 lb lb XX 29007 7667 4 . . . 29007 7668 1 of of IN 29007 7668 2 parsnips parsnip NNS 29007 7668 3 [ [ -LRB- 29007 7668 4 in in IN 29007 7668 5 Red Red NNP 29007 7668 6 Lentil Lentil NNP 29007 7668 7 Soup Soup NNP 29007 7668 8 recipe recipe NN 29007 7668 9 ] ] -RRB- 29007 7668 10 2 2 CD 29007 7668 11   _SP 29007 7668 12 lb lb XX 29007 7668 13 . . . 29007 7669 1 of of IN 29007 7669 2 parsnips parsnip NNS 29007 7669 3 . . . 29007 7670 1 2 2 CD 29007 7670 2 or or CC 29007 7670 3 3 3 CD 29007 7670 4 large large JJ 29007 7670 5 crusts crust NNS 29007 7670 6 of of IN 29007 7670 7 bread bread NN 29007 7670 8 2 2 CD 29007 7670 9 or or CC 29007 7670 10 3 3 CD 29007 7670 11 large large JJ 29007 7670 12 crusts crust NNS 29007 7670 13 of of IN 29007 7670 14 bread bread NN 29007 7670 15 . . . 29007 7671 1 Grated grate VBN 29007 7671 2 rind rind NN 29007 7671 3 of of IN 29007 7671 4 one one CD 29007 7671 5 lemon lemon NN 29007 7671 6 and and CC 29007 7671 7 juice juice NN 29007 7671 8 of of IN 29007 7671 9 two two CD 29007 7671 10 Grated grate VBN 29007 7671 11 rind rind NN 29007 7671 12 of of IN 29007 7671 13 one one CD 29007 7671 14 lemon lemon NN 29007 7671 15 and and CC 29007 7671 16 juice juice NN 29007 7671 17 of of IN 29007 7671 18 two two CD 29007 7671 19 . . . 29007 7672 1 A a DT 29007 7672 2 Savoury Savoury NNP 29007 7672 3 Omelet Omelet NNP 29007 7672 4 Soufflée Soufflée NNP 29007 7672 5 A A NNP 29007 7672 6 Savoury Savoury NNP 29007 7672 7 Omelet Omelet NNP 29007 7672 8 Soufflée Soufflée NNP 29007 7672 9 . . . 29007 7673 1 _ _ NNP 29007 7673 2 Method._--Peel Method._--Peel NNP 29007 7673 3 and and CC 29007 7673 4 cut cut VBD 29007 7673 5 up up RP 29007 7673 6 the the DT 29007 7673 7 apples apple NNS 29007 7673 8 _ _ NNP 29007 7673 9 Method._--Peel Method._--Peel NNP 29007 7673 10 and and CC 29007 7673 11 cut cut VBD 29007 7673 12 up up RP 29007 7673 13 the the DT 29007 7673 14 apples apple NNS 29007 7673 15 . . . 29007 7674 1 Shape shape VB 29007 7674 2 the the DT 29007 7674 3 fowl fowl NN 29007 7674 4 nicely nicely RB 29007 7674 5 , , , 29007 7674 6 and and CC 29007 7674 7 fasten fasten RB 29007 7674 8 it -PRON- PRP 29007 7674 9 securely securely RB 29007 7674 10 in in IN 29007 7674 11 a a DT 29007 7674 12 cloth cloth NN 29007 7674 13 Shape Shape NNP 29007 7674 14 the the DT 29007 7674 15 fowl fowl NN 29007 7674 16 nicely nicely RB 29007 7674 17 , , , 29007 7674 18 and and CC 29007 7674 19 fasten fasten RB 29007 7674 20 it -PRON- PRP 29007 7674 21 securely securely RB 29007 7674 22 in in IN 29007 7674 23 a a DT 29007 7674 24 cloth cloth NN 29007 7674 25 . . . 29007 7675 1 _ _ NNP 29007 7675 2 Ingredients._--1 Ingredients._--1 NNP 29007 7675 3   _SP 29007 7675 4 lb lb XX 29007 7675 5 . . . 29007 7676 1 of of IN 29007 7676 2 pippins pippin NNS 29007 7676 3 . . . 29007 7677 1 _ _ NNP 29007 7677 2 Ingredients_--1 Ingredients_--1 NNP 29007 7677 3   _SP 29007 7677 4 lb lb XX 29007 7677 5 . . . 29007 7678 1 of of IN 29007 7678 2 pippins pippin NNS 29007 7678 3 . . . 29007 7679 1 1 1 CD 29007 7679 2   _SP 29007 7679 3 oz oz UH 29007 7679 4 . . . 29007 7680 1 of of IN 29007 7680 2 saltpetre saltpetre NNP 29007 7680 3 , , , 29007 7680 4 1 1 CD 29007 7680 5   _SP 29007 7680 6 oz oz UH 29007 7680 7 . . . 29007 7681 1 of of IN 29007 7681 2 saltpetre saltpetre NNP 29007 7681 3 . . . 29007 7682 1 The the DT 29007 7682 2 add add NN 29007 7682 3 the the DT 29007 7682 4 sugar sugar NN 29007 7682 5 broken break VBN 29007 7682 6 into into IN 29007 7682 7 small small JJ 29007 7682 8 lumps lump NNS 29007 7682 9 ; ; : 29007 7682 10 stir stir NN 29007 7682 11 and and CC 29007 7682 12 boil boil VB 29007 7682 13 for for IN 29007 7682 14 about about IN 29007 7682 15 Then then RB 29007 7682 16 add add VB 29007 7682 17 the the DT 29007 7682 18 sugar sugar NN 29007 7682 19 broken break VBN 29007 7682 20 into into IN 29007 7682 21 small small JJ 29007 7682 22 lumps lump NNS 29007 7682 23 ; ; : 29007 7682 24 stir stir NN 29007 7682 25 and and CC 29007 7682 26 boil boil VB 29007 7682 27 for for IN 29007 7682 28 about about IN 29007 7682 29 Mutton Mutton NNP 29007 7682 30 cutlets cutlet NNS 29007 7682 31 à à NNP 29007 7682 32 la la NNP 29007 7682 33 macédoine macédoine NNP 29007 7682 34 . . . 29007 7683 1 Tomatos Tomatos NNP 29007 7683 2 farni farni NNP 29007 7683 3 . . . 29007 7684 1 Mutton Mutton NNP 29007 7684 2 cutlets cutlet VBZ 29007 7684 3 à à NNP 29007 7684 4 la la NNP 29007 7684 5 macédoine macédoine NNP 29007 7684 6 . . . 29007 7685 1 Tomato Tomato NNP 29007 7685 2 farni farni NN 29007 7685 3 . . . 29007 7686 1 -- -- : 29007 7686 2 -- -- : 29007 7686 3 fillets fillet NNS 29007 7686 4 of of IN 29007 7686 5 , , , 29007 7686 6 105 105 CD 29007 7686 7 -- -- : 29007 7686 8 fillets fillet NNS 29007 7686 9 of of IN 29007 7686 10 , , , 29007 7686 11 105 105 CD 29007 7686 12 -- -- : 29007 7686 13 for for IN 29007 7686 14 an an DT 29007 7686 15 invalid invalid JJ 29007 7686 16 , , , 29007 7686 17 276 276 CD 29007 7686 18 -- -- : 29007 7686 19 -- -- : 29007 7686 20 for for IN 29007 7686 21 an an DT 29007 7686 22 invalid invalid JJ 29007 7686 23 , , , 29007 7686 24 276 276 CD 29007 7686 25 Gateaux gateaux JJ 29007 7686 26 aux aux JJ 29007 7686 27 pommes pommes NN 29007 7686 28 , , , 29007 7686 29 251 251 CD 29007 7686 30 Gâteau Gâteau NNP 29007 7686 31 aux aux NN 29007 7686 32 pommes pommes NN 29007 7686 33 , , , 29007 7686 34 251 251 CD 29007 7686 35 Mullets Mullets NNPS 29007 7686 36 , , , 29007 7686 37 red red NN 29007 7686 38 , , , 29007 7686 39 à à NNP 29007 7686 40 la la NNP 29007 7686 41 Genoise Genoise NNP 29007 7686 42 , , , 29007 7686 43 125 125 CD 29007 7686 44 Mullets mullet NNS 29007 7686 45 , , , 29007 7686 46 red red NN 29007 7686 47 , , , 29007 7686 48 à à NNP 29007 7686 49 la la NNP 29007 7686 50 Genoise Genoise NNP 29007 7686 51 , , , 29007 7686 52 126 126 CD 29007 7686 53 -- -- : 29007 7686 54 -- -- : 29007 7686 55 à à LS 29007 7686 56 l'Italienne l'Italienne NNP 29007 7686 57 , , , 29007 7686 58 126 126 CD 29007 7686 59 -- -- : 29007 7686 60 -- -- : 29007 7686 61 à à LS 29007 7686 62 l'Italienne l'Italienne NNP 29007 7686 63 , , , 29007 7686 64 125 125 CD 29007 7686 65 -- -- : 29007 7686 66 app app NN 29007 7686 67 , , , 29007 7686 68 161 161 CD 29007 7686 69 -- -- : 29007 7686 70 apple apple NN 29007 7686 71 , , , 29007 7686 72 161 161 CD 29007 7686 73 -- -- : 29007 7686 74 diplomatic diplomatic JJ 29007 7686 75 , , , 29007 7686 76 137 137 CD 29007 7686 77 -- -- : 29007 7686 78 diplomatic diplomatic JJ 29007 7686 79 , , , 29007 7686 80 187 187 CD 29007 7686 81 Soufflée Soufflée NNP 29007 7686 82 , , , 29007 7686 83 stewed stew VBD 29007 7686 84 , , , 29007 7686 85 264 264 CD 29007 7686 86 Soufflée Soufflée NNP 29007 7686 87 , , , 29007 7686 88 steamed steamed JJ 29007 7686 89 , , , 29007 7686 90 264 264 CD 29007 7686 91 -- -- : 29007 7686 92 consommé consommé NN 29007 7686 93 à à NNP 29007 7686 94 la la NNP 29007 7686 95 Princesse Princesse NNP 29007 7686 96 , , , 29007 7686 97 207 207 CD 29007 7686 98 -- -- : 29007 7686 99 consommée consommée NNP 29007 7686 100 à à NNP 29007 7686 101 la la NNP 29007 7686 102 Princesse Princesse NNP 29007 7686 103 , , , 29007 7686 104 207 207 CD 29007 7686 105 -- -- : 29007 7686 106 mock mock JJ 29007 7686 107 turtle turtle NN 29007 7686 108 , , , 29007 7686 109 212 212 CD 29007 7686 110 -- -- : 29007 7686 111 mock mock JJ 29007 7686 112 turtle turtle NN 29007 7686 113 , , , 29007 7686 114 222 222 CD 29007 7686 115 -- -- : 29007 7686 116 mulligatawny mulligatawny JJ 29007 7686 117 , , , 29007 7686 118 210 210 CD 29007 7686 119 -- -- : 29007 7686 120 mulligatawny mulligatawny JJ 29007 7686 121 , , , 29007 7686 122 220 220 CD 29007 7686 123 -- -- : 29007 7686 124 parsnip parsnip NN 29007 7686 125 , , , 29007 7686 126 211 211 CD 29007 7686 127 -- -- : 29007 7686 128 parsnip parsnip NN 29007 7686 129 , , , 29007 7686 130 221 221 CD 29007 7686 131 -- -- : 29007 7686 132 pot pot NN 29007 7686 133 - - HYPH 29007 7686 134 au au NNP 29007 7686 135 - - HYPH 29007 7686 136 feu feu NNP 29007 7686 137 , , , 29007 7686 138 213 213 CD 29007 7686 139 -- -- : 29007 7686 140 pot pot NN 29007 7686 141 - - HYPH 29007 7686 142 au au NNP 29007 7686 143 - - HYPH 29007 7686 144 feu feu NNP 29007 7686 145 , , , 29007 7686 146 223 223 CD 29007 7686 147 -- -- : 29007 7686 148 red red JJ 29007 7686 149 lentil lentil NN 29007 7686 150 , , , 29007 7686 151 211 211 CD 29007 7686 152 -- -- : 29007 7686 153 red red JJ 29007 7686 154 lentil lentil NN 29007 7686 155 , , , 29007 7686 156 221 221 CD 29007 7686 157 ] ] -RRB-